Channel: Mythical Kitchen
YouTube Video ID: 1ineAYDxg9E
Episode Post Date: January 20, 2026
Transcript
We're putting Italian and Chinese food to the test in our mouths. We're mouth testing it. I think some call it eating. Today we're answering an unanswerable question. >> What's that? >> What's the sound of one hand clapping? That's two hands. Is a hot dog a sandwich? No. Which cuisine from two proud nations with infinitely complex and rich cultural histories is better than one another even though we know food is completely subjective and reliant on cultural history and comfort and care in the hands who made it. Am I supposed to say the countries? Why ask the question if we can't [music] answer it? Well, I'll tell you why. I want to explore the deeper cultural and culinary nuance the only way I know how by mashing together two relatively unrelated food cultures into one delicious dish and seeing what deeper stories about the world and ourselves we can tell within that. >> are you still talking? I want to cook. Before us we have four of the best Chinese and Italian takeout dishes. What are you making today? >> Okay. Okay. Yeah, let's osso buco This is insane. Why? >> You had the entire Italy has created some of the best food in the entire world, especially the best takeout in the entire world. You know, you had the garlic breads and the pizzas and you went osso buco? >> It's a delicious braised dish. I'm so excited. >> And then gua bao. >> This is a great dish. >> Okay, thanks. At least you approve of one. To be clear, I knew she was making osso buco and I've been roasting her for it for like a week cuz that's a crazy pull for Italian dish. >> What? I Okay, sorry I'm not basic and do like something like pizza or whatever. >> Pizza! The Italy's greatest culinary treasure. I think this is from Little Caesars, which is Italian for little kaiser. Mapo tofu. I mean, you see you see where this is going right here, right? Uh yeah, yeah. Put that on there. [laughter] You're done cooking. >> I'm pretty much I realized that no matter what I make from scratch, just putting a spoonful of that on that right now, that's about 98% as good as this dish could be. >> It's probably going to be better than what you whatever you make. >> Damn it, I think you're right. Well, what are you going to do? How are you going to combine that? >> to put that in there. >> [laughter] >> That's the level of culinary expertise you come to Mythical Kitchen for. Um you ready to get cooking or at least mash some stuff into stuff? >> Yeah, one or the other. Hell yeah. So this episode means a lot to me because I am Italian and Josh is [music] Chinese. So [laughter] we just want to cook from our homelands and my nonna actually used to make this dish for me all the time growing up. This is osso buco. Josh likes to call it uh bone hole. Bone hole. Yep, because osso means bone [music] and buco means not Bucca di Beppo, it means hole. Just a little uh fun fact. But these are veal shanks. A little baby cow, I'm sorry. They're so >> sound sorry. I mean, they're so good for special occasions like this cooking on the Mythical Kitchen. I'm seasoning these up. I'm going to add a little flour cuz I want this to thicken a little bit. I have some neutral oil. But I mean, fusion food I feel like I got a bad rep last year with the sushi burritos and the ramen burgers. I think we need to bring it back. Get a good rep on it. Okay, sear these cuz we're all fusion at the end of the day. I'm not fusion, I'm a purebred, but I [laughter] I was adopted, so I do have a little white in me. Vivian's fusion, she's half black, half Mexican. Josh is fusion, he's half North American, half African. So if you ever see Josh in the wild, don't ask him about his South Africa trip cuz when he got back back from South Africa, he talked about it for like a year. He still talks about it. It was a very meaningful trip. We got to address a couple rumors that Lily has started about my race, ethnicity, and or heritage. Am I Chinese? No. No, I am not. Do I enjoy making Chinese food in a wok? Yes, that does not mean I am Chinese. Am I African? Yes, technically, but as we talked about there's nuance to this. My family fled the pogroms in Lithuania in the 1880s and went to South Africa, which has a quite an upsetting colonial history. Um this is all very complicated and nuanced. The Russian empire at the time was part of Austria-Hungary as well. But anyways, but but what I did I check African-American on my application to college? Absolutely not. That means something different here. Um is Lily Italian? Yeah. I don't Are you Are you actually Italian? You can lie, it's fine. >> 100% You're 100% Lily is pure 100% Italian. Uh Lily cucina osei piacere. Um but I just wanted to set the record straight for myself here. And I hate that I had to address uh those rumors um because I did want to start this by saying osso buco, more like osso basic. And I couldn't say that now cuz I had to address the racial rumors. Okay, these are browning. I want to talk about this stuff. So I've been lacto-fermenting some broccoli rabe and I've been stinking up the kitchen for a couple weeks now. I'm sorry to everyone that's been in the kitchen. It's not me farting, I promise. But in a traditional gua bao, there is a like pickled mustard greens, so that's what this is replacing. And then I have a traditional gremolata, which is parsley, lemon zest, and some fresh garlic. And then I toasted some pine nuts and put that in there. So that's going to go on as garnish as well. Okay, these are getting brown. Okay, these are Don't mind these little black parts. It's fine. It's just going to add some flavor. Gua bao is So I feel like it's more correlated to like Taiwanese cuisine, but it did come from Ash Ash is Chinese as well. Ash is Fujian. The Fujian province, that's where it originated. What I'm doing right now is I'm trying to heat this wok as hard as I can so I get some actual proper browning on here. But we are making mapo tofu cuz mapo tofu is one of my favorite Chinese dishes that you generally can't get from like a Chinese-American restaurant. Um but if you have some places that say if the owners did come from like the Chengdu area or the Sichuan province in general, they might have a mapo tofu. And I remember there was mapo tofu on my like normal ass steam table Chinese restaurant place growing up and I remember trying it from a young age and being like, oh this is really goddamn delicious food. It's got Sichuan peppercorns in there. I'm going to add this right in here right now just to get that toasted up. Sichuan peppercorns is the la in the ma Is it Is it Is Sichuan peppercorn the la or the ma? Ash is also Chinese, that is that is true. Ash knows the third most Chinese of anyone in the room. Is it ma, Howard? Thank you. Howard, are you Do you want to come here and explain your family's history? You don't have to, Howard. Come on. Ma la. Ma means like numbing spice and then la means like a capsaicin spice. The la comes from or the ma comes from a chemical called zanthoxylum that you find in things like Sichuan peppercorn, also the jambu flower out in Brazil, sansho pepper in Japan. It's one of the coolest flavors that makes it feel like your mouth's being electrocuted and I love it. It changes the flavor of almost everything else you eat. So the combination of the ma from the Sichuan peppercorn and the la with the Sichuan chili, I'm going to add even more chili in there just to have a little fun here cuz come on, we're cooking in front of a live studio audience. GIVE IT UP FOR YOURSELVES. BAM! DO YOU GUYS KNOW what race Emerald is? Let's play this game. Okay, I'm going to take these out. I'm going to add some butter. And this is really just about like developing flavor. I think like if you want to impress a party or just like yourself, you make like a little braise. It's very easy and everyone is always freaking out cuz the the meat is so tender, but it's just it's just time. This is onion. Onion plus carrot plus celery equals six Correct. [laughter] Mirepoix. Everyone's saying that I talk too much about my trip to South Africa, but I barely even talked about it. I didn't even show them the photos of me at the Cradle of Humankind outside of Krugersdorp, Johannesburg or when we saw the migration of water buffalo in Kruger National Park. And then when I ate one of those water buffalo, I cannot recommend water buffalo enough. It's delicious. 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I'm going to dig in. Ooh, that looks creamy. Smoky. Mhm. I'm honestly kind of mad cuz I didn't come up with this dish first. Like the smoky Gouda inside those potatoes is [music] so creamy and so delicious. Gives you that complexity. Then you have like a perfectly cooked chicken breast that's still tender and wonderful. Some tomatoes [music] and cauliflower here that are just beautifully cooked. Like this is something that I would make and then take for myself to work, but I didn't even have to make it. Factor made it. My favorite thing about Factor is that they make the exact type of flavorful balanced meals that I would make at home, but they eliminate the hassle of prepping, cooking, or cleaning up. Plus, most of the meals deliver 30-plus grams of complete protein to support muscle repair and recovery. >> [music] >> And when our filming schedule gets hectic, Factor is flexible. I can change my order up from 4 to 18 meals per week or pause or reschedule deliveries anytime. You can click this link and get 50% off plus free shipping on your first Factor box and free breakfast for 1 year. I didn't even tell everyone about listening to amapiano and eating umleqwa at Jordan Ways of Cooking in the Langa Township. It was truly my favorite part of the Anyway, click this link to see if Factor's a fit for you, too. Head to factor.com or click the link below and use code MKFB50 to get 50% off your first Factor box plus free breakfast for 1 year. That's code MKFB50 at factor75.com to get 50% off plus free breakfast for 1 year. Offer only valid for new Factor customers with code and qualifying auto-renewing subscription purpose. Big thanks to Factor for sponsoring this version of today's video. All right, we're getting a nice good stir-fry cook on that. Going to hit it. Cooking away. This is getting spicy. A little bit OF SOY. OW! GOT ME IN THE EYES. GOD DANG IT. IT'S A LITTLE bit of sugar. Caramelize it. Pow! A little bit of dark soy. You want to get that BREATH OF THE >> [laughter] >> WOO! BREATH OF THE WOK GOING IN THERE. All right, we're going to start adding our chili paste cuz you really want to fry this chili paste to mapo tofu. So, we're going to adding the doubanjiang in there. Then we're going to add a little bit of Guilin style chili paste to it. One a little bit darker, one a little bit lighter. Both very hefty flavors, but this is going to be the base of our flavor in here. And you really want to fry that chili paste in there. >> [laughter] >> God, Jesus Christ, that's awesome. Oh, dodging it like a Street Fighter character. Cuz effectively like you're making what I would be more familiar with something like a bolognese, but you really want to like caramelize that in there. Same technique that Lilly was using with the osso buco to like caramelize the tomato paste. We're just caramelizing bean paste in here. All right, check this out. Going to add some water to this. I'm going to add some cornstarch slurry to thicken it up, but I just want to shut down that cooking process right now. This is good. I'm going to mince this even further. To me like I love when meat is used more as a condiment. You know, like the meat is here to flavor the tofu, which is then going to flavor the pizza. That tofu is going to add like such a luscious mouthfeel. Okay, these veg have softened. So, I'm adding the garlic cuz I didn't want to add it before cuz the garlic would burn and we don't [music] want that. And then we have some tomato paste. I'm just going to eye it. Just like a couple tablespoons. One, two. Good to go. Don't waste a little ramekin. And then we're going to give this a stir and we kind of want the tomato paste to just stick on the bottom of the pan. It's going to [music] cook that tomato paste down and create like more of a robust flavor. Oh my gosh, it smells so good already. I don't know why Josh is against my bone hole. I didn't I did nothing with your bone hole. Not You nothing against nor for. You're trying to mess with my bone hole. Now, here's the thing. Making ranch dressing. You all right? Who's over there dying? Here's the thing. Food like families, geography, regions, it's all very complicated. And the thing is, you know, if you love something, you let it go. And if it comes back to you, be like a bird. Fly far, far away from here. We're going to go ahead and add our Sichuan chili. We're going to add shallots, garlic, and ginger in here. I'm also going to add just a little bit of sugar just to get some caramelization on it. So, we're making a chili oil right now, but this is also um just going to be used as an ingredient for ranch dressing. Hear me out. Do you need to make your own chili oil to make ranch dressing? No. Should you? Absolutely not. Do we inexplicably get paid to do this? Uh yes, we do. So, that's kind of what we're going with here. But I'm going to perfume this oil. Uh-oh. Uh-oh, with a little bit of star anise and cinnamon. And of course, two of the ingredients in Chinese five spice is a Chinese two spice. I'm going to pour that hot oil over all of the chili flakes with the Sichuan peppercorn in there. You can smell that cinnamon and anise in there really perfuming. And then you're just going to see a nice sizzle in there. That's a fun time for all the girls and boys. Now, put that in there. Don't Don't maim yourself. Remember what we said about maiming in the kitchen? To not to. So good at giving advice. Look at that though. This is already looking so delicious. Okay, see that all that Do you Do you see that? >> [laughter] >> It's in this one. See that? Like sticking on there? That's flavor. You want that. Okay, I'm adding the veal back in here. >> the tortured memories of the baby cow. Okay, you know what? Get over the baby cow. We're eating the baby cow. We're going to put like more red wine than you think. Okay. And then [music] I have some homemade veal stock. I'm just going to add that in there. Uh Lilly, you said homemade veal stock. We have a fair amount of culinary producers shaking their head no. Okay, it might be Swanson's chicken broth. >> [laughter] >> Everything else is real. I promise this is baby cow. >> [laughter] >> And we have some fresh thyme, a bay leaf. Can't forget the bay leaf. And then we're just going to let that simmer for like 3 hours. Hot damn, that is delicious and salty and fat. God damn it, that's good. God. Listen, when we're talking about like what cuisine is better than another, you have China. 1.4 billion people, like a huge multicultural conglomeration that is inexplicably sort of just under one sovereign roof due to a lot of very complicated socio-political, geopolitical factors. You have Italy. Italy, the dish that you're making? That's German, dude. That's Austrian. That's an Alpine dish. That's a northern Italian dish. It has nothing to do with like you go down to like Sicily, do you see like caponata, which is just like that is so Arab inflicted. Like why are why are osso buco and caponata both part of the Italian canon? Italy didn't exist until about Mussolini. Yeah, we can say it. The Republic of Italy did not exist. It was united by Garibaldi's red in the 1890s. You know, Lilly's flipping me off now. Now, Lilly, I'm sorry I insulted your proud Italian heritage. IT'S NOT IT'S NOT SAYING IT'S AN INSULT. IT'S JUST SAYING like the concept of Italy and the concept of China is it's weird that we're uh presupposing the existence of the sovereignty when these foods These foods predate both of those. You crazy. I feel crazy. We're going to add some cornstarch slurry. This should be nice and [music] thickems. Mapo sauce is done. That is looking about as thick as I want it. Now, you could just break up the tofu in there. I'm going to slice it. You see it? You guys got it? You. All right. Back over here. Get in there. Get into the pot. Hell yeah. This is what I'm talking about. This is what I got. This is my mapo tofu. We're going to let this simmer a little bit. Just get it to kind of, you know, get to know each other a little bit more. Just like you and that, you know, couple in the hot tub in Montana hot springs, you know? And then we're going to plate up a pizza. I can't stop thinking about how I lied to our dear audience about the veal stock. I've I've like never lied. That was like the first time. WHY IS EVERYONE LAUGHING? NO, I DON'T. I really don't. Okay, this is a bao dough. And you might be like, why is it yellow? And it's because I put polenta in it. I finely ground polenta, which is the base to a lot of osso buco or bone hole. I wanted to incorporate that into my little clam shell buns. >> [music] >> So, I'm going to roll this out not too thin. I wanted to make sure that I didn't use any extra flour to roll this out just because I don't want that to be too dry. If there's anything I love more than pizza, it's podcasts. Podcasts, the new wave of media in the future. Check it out. They swing elections now. Ours certainly doesn't. It's called A Hot Dog Is a Sandwich. And the good news is we moved it back to its own YouTube channel. That's youtube.com/ahotdogisasandwich. Uh me and Nicole are over there and we're doing things bigger and better than ever. Now, Nicole's still on maternity leave, but she's going to be back sooner than later. Uh she already had the baby. Um baby's out. Baby's cooked. Yeah, but Nicole will be back soon and you can come hang out with us. That's where we get to have a sort of deeper connection with y'all. We don't have to worry about gaming the old algorithm. We can just sit and chat. And Nicole has a happy, healthy baby. Is Nicole's baby happy? Do we know? Have we asked her? Healthy. Nicole has a healthy baby. It formed with a full set of teeth. Making a pizza dough. The pizza dough is inspired by scallion pancakes. Going to go ahead and add yeast and a little bit of sugar. I'm going to cut I'm going to cut the amount of sugar. I'm on a diet. I'm going to go ahead and add this. This is called blooming the yeast. You're letting that yeast sort of activate. Yeast is a yeast bacteria or it's like a it's like an insect mammal fungus. What is yeast? Yeast is a human. So, the little baby human yeasts are alive and what they're doing is they're they're ingesting the sugar and they're farting out carbon dioxide and that's going to go ahead and allow our dough to rise. We got some flour that is mixed with salt. We're going to let that bloom in there. Okay, we're going big. Go big or go home. I'm just going to do one for now cuz I think that's all that will fit into the steamer. I'm going to do that and we're going to carefully go like that and then I'm going to put oil on here so it doesn't stick. And then we're just going to fold it over and then pop it in our steamer. >> [panting] [sighs and gasps] >> Okay, just go in there. You doing okay? Goodnight. Set a timer for 7 minutes. Alexa, set a timer for 7 minutes. >> [laughter] >> Okay, I could have done that. I'LL BE RIGHT BACK. NO. I GAVE Lily crap for osso buco not being Italian through my very narrow lens of what it means to be Italian and so I'm making ranch dressing which I also understand to not be Italian so Lily I owe you in in the northern uh provinces of Italy an apology. Nonna accepts your apology. Yeah, thank you nonna. Uh grazie nonna. I'm going to go ahead and add a fair amount of mayonnaise and then Lily talked about like oh celery, onion, carrot is mirepoix. Well, sour cream, mayonnaise, and buttermilk it's ranch dressing baby. So we're making ranch. Ranch combination of mayonnaise and dairy products and we're leaving this a little loose because we're going to add a fun special ingredient. One, MSG got to be in the ranch. MSG monosodium glutamate not actually bad for you. Add a little bit of garlic powder in there. Garlic powder, onion powder, MSG to me is kind of what makes ranch and some sort of herb. Then our addition we're going to go ahead and take a big old scoop of those chili oil solids. Drop those right in there and this should just become what is I believe the most fun color for foods. Yep. If you see a food that is this color you're about [music] to have a really good time. What do you think it's going to taste like? Wobble mark. Were you laughing with me or at me Taylor? It's important that I know. At. Damn it. Okay, it's been 7 minutes. The This is done. Look at that. It really got nice and fluffy. >> [sighs] [gasps] >> I can blow on the food. It's fine. I'm going to put it here and I'm going to do a little assembly. This is my finished osso. It's been simmering away for like 4 hours. Okay, oh my god. It's so tender. I'm not going to say it's because it's from a baby but it does help. We're going to go ahead and stream this yeast water into this dough mixer right here. You could do this by hand. Typically I do do it by hand cuz I have a deep distrust of machines. I watched Terminator 2 from a very young age and that sort of made me scared of KitchenAids. You know how it goes. And then Edward Furlong made me scared of drugs. Scallions. This is way too fast. I turned it faster. Okay, we're going to let this knead. When you start kneading dough it's going to look a little bit drier than when the flour actually hydrates and it keeps mixing. It's just so fast. Slow it down. Calm and taste. Skynet is not taking over yet. We're just going to do that for a while. We're going to let this knead. I feel pretty good about this ranch and uh that's about it. We're going to let this dough knead for 5 minutes. We're going to wrap it. We're going to rest it. We're going to give it a first proof and then we're going to start rolling it out and making the za. >> [laughter] >> So it's a a technique my cat taught me. We got our scallion pancake dough. Now this is this is very thin and that's what you want. We want to do an I'm not making Italian food at all. This type of pizza is literally not Italian at all. This is a a New York style pizza served with ranch dressing invented in either Alaska or California most commonly associated with Wisconsin and I think that's the most beautiful thing in the world. Do you just fist bump with Wisconsin? Hell yeah dude. Go go Badgers. Um we just need a New Glarus Spotted Cow ale. Only Wisconsin. Yeah. Lake Geneva. Yeah, that's a place. That's a place in Wisconsin. Dungeons and Dragons was invented there. No Yeah, well. All right, so we're going to go ahead and we're going to [laughter] add we're going to add ladles. Well, no. Switching up the order here. Here's here's why. Unclear. But what we're going to do I'm going to brush the crust with chili oil cuz I want to make sure that we get a nice like sesame seed chili oil crust and then I'll fill the mapo tofu around that. There we go. Add sesame seed around that cornicione is crust >> [music] >> and Italian. Lily, do you know that as an Italian? Of course. See. Focaccia. Okay, I'm going to do the broccoli rabe first. Broccoli rabe goes down. I'm not going to do that much cuz I don't want it to overpower it. It does have like a little bit of bitterness which I like but if you do too much no good. Okay, I'm just going to bare hand my veal and just shred it inside the bun. I can't see but you can see. Let me know if I'm doing good. And then we have some of our gremolata which I'll just add [music] on top. And then I'm just going to tweeze some This is just like a simple pickled shallot. I made it like a little bit sweeter. That's it. This is my osso buco or bone hole gua bao. Now we're going to go on the mapo. Try and be gentle with this cuz I don't want to rip the crust. Normally you do like a swirly swirl but I don't think that's how we're going to win today. Dude, this is something. We're switching tools. In the middle is where the levees are going to break. So you got to sort of stir away from the middle. Guys, what do you think the chances are that this comes out of the oven as a whole pizza that we can slice and serve? Five out of 10. Five out of 10? That's good. I like my odds. We're going to take cubes of mots. Hefty dense cubes of mots that melt wet and we're going to dot this around cuz I want this to still kind of like keep some of that mapo bare. I don't want this to like fully cover the pizza like a Costco cheese pizza. Costco, best Italian restaurant in America. Have you had their chicken and broccoli? Is the Rizzler Italian? The Rizzler, yeah. Of course he is. No, the Rizzler is a child I felt really differently about >> [laughter] >> about the Rizzler um after seeing like adult men approach him at a park. Have you ever seen that? There's like 11-year-old Rizzler is like trying to monkey bars and a guy comes up and he's like bro you're a legend. He's just like hello mister. I'm like oh god, who's making him do all that? You know who it is. Okay, we're going to pump this in there. This looks awesome. I'm going to put some fresh grated pecorino when it comes out. Right now. Now we pray. Lily, say a prayer in Italian. >> [laughter] >> And a ciao bella felice navidad to all you at watching at home. >> [laughter] >> You put the thing on the thing. You put the thing in the thing. Exactly. Dude, okay I I've been and I need to tell people what I've been doing. I've just been eating from this large pot of osso buco for the last 15 minutes and we take little shots of all the food to put in the episode and I'm fully a believer. I'm an osso believer over here. >> That's so funny. >> Yeah, yeah, yeah. I It's osso. It's osso. Yeah, it's not good but really I'm impressed. Can I eat yours? Yeah. You want to eat mine? Yeah. Switch. >> Okay. Switch. How do I do it? Just go hard? Just go hard. Ooh, oh my gosh. Just put it in here. This is so awesome. Okay, try something crazy. This is bomb. Dude, this is so good. The veal like when you taste the polenta it does add like sweetness to it. >> Mhm. But like all of the wine and the aromatics come through cuz the veal is so delicate. Oh, is it spicy? A little spicy. But like in a really flavorful good way. Sometimes if if you haven't noticed after 6 years all I want to make is spicy food. This to me that's the easiest way to just get flavors and jam it with aromatics and spice. There's a delicateness to this. Like you get the lemon zest from the gremolata. You get all of those aromatics. You get the wine. The veal bottom multiplied by it. It's like beautifully balanced. I'll do what you did. You got the scallion. You got the cheese. You got the Sichuan peppercorn that numbing feel in your mouth. I love it. That was good man. Very good. Can I eat mine? Mhm. Switch. Well, I'm going to put this down. >> the pizza that got messed up. >> [laughter] >> Don't look Don't look at this one. >> like a little mouse just like nibbled through. I'll take this. Should I go ranchy? I got to go ranch. We're good cooks. We're good. We're good cooks. All right. All right. I've been telling people that we're not good cooks. I I am, right? This is tough and this is close. They're very differently flavored. I don't think we should be the ones to judge. I think we should get we should get people in here to eat it. >> Okay. Need the ranch. Mhm. This is that floppy toppy pizza. All right, I'm kind of excited for this one. The flavor on that is crazy. They're both good. Damn Josh. All right, everybody ready? Mhm. Put the ranch on the ballot. The democratic process has commenced and the votes have been tallied. Now for the ceremonial reading of the votes by the person who is being voted for, seeming like a rigged election. One vote, Josh. >> Crap. >> [laughter] >> One vote, the Italian woman, Lilly. >> Woah. It's one to one. One vote, Josh. It's two votes for Josh. Three votes, Josh. THAT MEANS JOSH IS the winner and finally a pity VOTE FOR JOSH. OH MY GOD, TWO MORE VOTES. We have Lilly and Lilly. That makes the final score of four to three. Josh still wins despite an attempted rigging of the election. We're going to go raid Lilly's house. Uh dude, I I thought that was really spectacular. You made me a believer in osso buco and that's what's really important today. Yeah, I mean you deserve this win. It was really good with the ranch. The ranch is not Chinese. Yeah, >> [laughter] >> but it is Italian and that's what ranch dressing is all about. You had all the opportunities to put a ranch on your osso buco. >> I dipped it in there and it's pretty good. >> buco didn't make the plate. >> Fine. >> Uh hey, this is really fun though and I really like cooking with [music] you. >> had a good time with my friend. You want to do it again? Am I your friend? Yeah. You're my f-f-f-friend, too. >> Okay, whatever. >> All right, yeah. Anyways, thank you so much for stopping by Mythical Kitchen. We got more episodes all the time. Lilly, give them the outro. I don't want to do that. What? I don't know what you say. >> I don't know what to say either. I say something different every time. >> Usually like click the link. Yeah. Click the link. Watch our show. >> We'll put a link in there. What's your favorite link to go to? What's your favorite URL on the internet? I was going to say something inappropriate. Say it. >> [laughter] >> Say it. Tell them. Tell me. Tell me. TELL ME. PORN. UM AGAIN, WHICH is very rare. I get a burrito and I eat the burrito alone. Yes. >> Alone. >> And I can't believe >> not allowed to when I'm there. >> I know, but like there is something special about like eating a burrito alone.