Channel: Mythical Kitchen
YouTube Video ID: yW8GGoKhwow
Episode Post Date: May 21, 2026
Transcript
Is it possible to meet all your macro goals while still eating your favorite fast foods? >> You think so? >> It wasn't rhetorical. >> Maybe >> we're about We're about to find out, man. I don't know. We all got to eat and we all got to get super swole, but we also have to heal our shoulders, which is why we're standing with our hands behind our back because we decided this feels really good. >> How are you doing, man? >> I'm doing great. Happy to be here. >> Hell yeah. Same. >> My shoulders feel awesome right now, >> dude. Perfect. Perfect. This is lean beef fatty. You know her. We ate a fantastic cheat meal, but now we're going to see if we can cook all of her favorite fast foods, but to be macroofriendly and to maximize protein intake. Um because I saw you making protein donuts on Instagram. I'm a fan of your workout videos. I'm an even bigger fan of your cooking videos. >> Really? >> Yeah. Yeah. I'm a fan of uh unflavored maple scented gelatin. That's a huge >> I actually love that. Yeah. >> That's a huge genre that I'm interested in. But I saw you making protein donuts and I feel like I kind of arrogantly commented like, "Let me teach you how to cook." And then realized that I think I would just do a lateral move to what you did in that video. But now what we're going to do is we're going to take your five favorite fast foods and see if we can maximize protein intake with all of these. And some are going to be easier than others. >> Which one of these are you most excited about today? >> This one. >> The Peanut Buster parfait. >> Yeah. Hell yeah. Have you have Have you delved into the world of protein ice cream? Do you have a Ninja Creamy at home? >> I don't have one, but I have used one and I've thought frequently about getting one. >> Who's are you are you like driving to a friend's house to use their Ninja Creamy? >> I had a friend who had one, but no longer have access. So >> there sounds like there's a story there, folks. Let's dive into that. We're making a macroofriendly version of the Crunch Trap Supreme. Before we make a macroofriendly version, we got to eat the original to calibrate it. >> Yes. >> There you go. Take a half. >> Thank you. >> Now, you said you eat Crunch Supremes every single day, and it's your number one favorite food in the planet. And if it were to ever go away, you'd cry and cry yourself to sleep every night. >> Yeah, that's true. >> Yeah. Me, too. Both. >> Hot. People have called you and I the two biggest fitness icons on YouTube. And No. No. I don't now I don't track macros. >> I kind of try and vibe it out. You know what I mean? I generally look for if there is a 10 to1 ratio of calories to protein. I know I'm like kind of in a good range. >> So if it's like 550 calories, 55 g of protein, that's like really, really, really good for a meal. For me, this only has 15 g of protein at the Taco Bell for like 570 calories. >> What? >> Yeah. Wait, it would be crazy to think that cuz there's like there's Sorry. Sorry. I'm just flapping tomatoes at you cuz one would think there's a lot of beef in here. Um, but ask me what percentage beef Taco Bell's beef is. >> What percentage beef is Taco Bells? >> It's not even an A. It's not even an A minus. It's a B+. It's 88%. Which people were alarmed by that number when it came out. But the 12% is really just flavorings and spices, but they're using a really fatty ground beef at Taco Bell. And there's frankly not that much. There's like a half centimeter of beef paste in there. And so we're going to try and get some extra protein in there by using 937 ground beef. Jesus, there is just so much raw beef juice leaking all over me. That's so great. What a good start. We're crushing it. Okay, so we're using 937. This is grass-fed ground beef. Tends to be pretty healthier when a cow is grass-fed and not purely grain-fed. Tends to have higher nutrient density to it. Cows were meant to eat grass. It's kind of an abomination that we're start feeding them grain. How much do you know about the agricultural revolution? >> Limited knowledge. >> Okay, perfect. Perfect. Uh, we're going to start searing this off and then we're going to season it and spice it. Hold on. Let me grab some oil. >> Hold up. Hold up. Hold up. Okay. Give it like a liberal squirt. >> What does that even mean? >> Liberal squirt, not a conservative squirt. Like an independent squirt. That's all. Stop. >> No. You're so good. You're so good. You're so good. We're just going to plop this down here. And then you have a very important job. >> Okay. >> Of You're going to take that wooden spoon. You're just going to bash the out of that. So, the idea Taco Bell's meat curds are so so so small. Uh, and what I might do is actually put it through a food processor if I was really trying to make it, but I couldn't abdicate anyone to just like do that at home. There you go, Batty. This is like a You ever do Battle Ropes? >> Uh, yeah. Yes. >> I started doing them after the movie Creed 2. Now, we got to add a bunch of random spices to this. So, we're going to go with onion powder. We're going to go a dehydrated onion. This is where Taco Bell wins. I think they have the most perfectly spiced meat. And also spices. They're they're macrofreee entirely and most of them are actually anti-inflammatory, I think. Maybe. I don't know. We're adding in cumin. We're adding in paprika. We're adding in cayenne just for a little bit of spice. Adding in chili powder. Go Patty, go. >> Oh my god. >> We're adding in coriander. >> Oh my gosh. >> Adding in a little bit. Yeah. Yeah. We're adding in a little bit of of oregano. And then a little bit of MSG in there. Okay. So once you get like down here, this is probably going to get hot eventually. >> Okay. >> You got to kind of like scrape it on. >> It wasn't liberal enough. >> No, it wasn't. So the the kind of like you see the little schmootzies at the bottom of the pan schmootzies. >> Little schmootzies. Like see see that kind of like gunk right there. That gunk is actually flavor. And there's like words they call it a fond in French. So like that's actually developing mayard reactions which is like increasing glutamic acid uh which is like making it taste more meaty. There's science. There's levels to all this. >> Like the Jeff nippert of food. Okay. So this has 24 g of protein per quarter pound which pretty solid. So, if you're making a quarter pound hamburger at home, which is a pretty modest sized hamburger, you're already up to 24 g of protein. Uh, so we're going to try and get at least four to maybe 5 ounces in this Crunch Wrap. We're going to try and get the g of protein up to 50 in this Crunch Wrap. That's what I shoot for in every meal. I shoot for 50 g of carbs, 50 g of protein. And if I'm within a 35% margin on that, then I'm fine. Are you shooting for a general target in terms of macros, like per day, per meal? >> Uh, not per meal. If I were to get a little more, you know, advanced meal planning, I could. But just by the end of the day, I have a goal. If I get there, that's ideal. If I don't, that's a bummer. >> I feel it. You can't let the bummer keep you down too long. Okay. Wait. I'm going to pour this in. You got to like go extra hard once I pour this in. Okay. So, you got to like take that and really scrape that fond at the bottom of the pan. This is going to kind of like congeal a little bit. >> All right. Go, go, go, go, go. Nailed it. Nailed it so hard. Okay. Now, yes. So, this is where Taco Bell wins, right? This is the goo. This is the goo that Taco Bell creates. >> This is very important. >> I think so. Cuz when you eat Taco Bell beef, you shouldn't have to chew. You know what I mean? >> Yeah. >> You should like uh if you wanted to, you could drink Taco Bell's beef with a boba straw. >> Yes. >> And I think it's really important. Okay. So, we're going to try and make protein queso. >> I think you're doing pretty good on that. You want to try and bash it more though? Like like that one is like Yeah. Yeah. Yeah. Like really just do that like as much as you can. You got to go faster. You got to like increase the turnover rate. This is like hip training right here. So, you said that you wouldn't, you know, force people to get a food processor, >> but >> would you say there's like a particular appliance that's the most important appliance? >> There's one piece of equipment that I think people are really sleeping on. It's a it's a thermometer. Cuz so many people and especially like gym people, I had someone come up to me at the gym the other day and ask me like why their chicken breast is always dry. And I was like, there's only one reason. There's only one reason. It's just you're over you're cooking it to too high of a temperature. So, you pull that chicken breast at 160, let it come up to 165, it's going to be juicy almost scientifically. Like, that's why it gets non juicy. You can also brine it. But they come back to me the next day and they were like almost in tears. They're like, "I didn't know it could taste like this." I know. And so, there's that. But then also, uh, big fan of a Vitamix. These are really expensive, but they will never let you down. I mean, this is like 500 bucks for the top of the line of it, but like it just it's such a workhorse, man. It can do literally anything. What kind of appliances do you have? >> I do have a food processor. >> Yeah. Do you use it a lot? >> No. But it was it was a game changer for me. I was like, "Oh my gosh, everyone should get this." >> Dude, I feel like >> and then I used it once or twice. >> Yeah. It's there's too many like interlocking parts. And to me, like if you want to make soups, you want to make salsas, you want to make I make a smoothie in this every day. And we're going to try and make queso right now. I'm going to just blend this up. See if I can use Ah, okay. I don't want to water it down too much cuz then I'm worried it's going to reduce the cheese flavor. Go blender. Go. This might be a bridge too far, dude. Come on. Wait, hold on. I'm going to get some milk. Okay. Blind seasoning. Leap of faith. Nacho cheese. >> Ooh, >> I haven't tasted it yet. What does it taste like? >> It tastes like nacho. >> It tastes like It wants to taste like nachos. >> Yeah. The first like initial flavor was like this is correct and then a little bit more starts wavering. >> I don't know. We're going to see what this all It's It's like pretty It's as close as we can get it though. We're going to see what this tastes like. Ready to assemble it? That's looking great. >> Let's switch gears from macros to micros. Get it like microchips. I don't know what a microchip is. Do you? Well, anyways, that's a nerd joke due to today's sponsor for this portion of the episode, NordVPN. The VPN that lets you take control of your cyber security. Now, I'm not sure if you know this, but when you're on public Wi-Fi, you're at risk for people stealing your information. That's right. When you're at the airport lounge checking your accounts to see if you have enough fun money for your trip, and I know you do, cuz you're at the lounge. I'm not. I'm out sitting in the seats of the normies. Someone could try and steal your information. It's me out there with the normies in the seats. But with NordVPN's threat protection features, all of your internet data stays safe behind a wall of next generation encryption. So, no need to worry about those lurking and waiting for you to mess up. To be clear, I don't do that. I wouldn't know how to steal someone's information. Somebody else does. That's the point. 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You guys think just split 427 and I was able to see it with NordVPN. Patty's been bashing this beef continuously for the last 15 minutes. If this isn't perfectly smooth Taco Bell paste by now, it never will be. Okay, we have a warmed up tortilla. I'm not using any carb cutting whatever tortilla. This is just a big ass delicious tortilla. I think this is one of those things that I like refuse to compromise on because like this is just beautiful. It's foldy. We're using lean beef. I think it's going to be great. Okay. Slop about 38. No, 29% of that onto this. So, this is a pound. We're going for use your noggin. We're going for more than a quarter pound. I want 5 oz. 5 divided by 16 is what? Like 28 29%. What are you asking? >> 5ID, right? >> 20%. What's 5ID by 16? 29%. >> And the answer is >> 31%. Okay, great. 31%. >> This one? >> Yeah. Yeah. Hell yeah. Now, we're going to drizzle on some of our yellow slop. Hell yes. I mean, this kind of looks like if Taco Bell was made on a space station. You know, there's something not quite right about it. >> Yeah. The color. >> Yeah. Yeah. It's a lot more yellowower than I thought. We're going to take an airfried tostada shell. This is the crunch in the crunch wrap as you well know cuz it's your favorite food. Yeah. >> And then we're going to take some Greek yogurt. A great sour cream substitute. How much Greek yogurt? >> You really do like that? >> I do. Wait. Okay. But I think I might just be so yogurt pilled cuz I've been eating fia Greek yogurt since I was like 14 years old. Um to the point where like the hell did I just do that for? God. And now the signature six-pointed star fold of a crunch wrap. Fold that. And then this has to get flipped. This is a very delicate process. Are you impressed? >> I am. Yeah. >> And then right down 1 2 3 4 5. Kind of uneven folds. I'll take that. Now I just got to sear it off. And then now this has 51 g of protein. Uh just about 650 calories, which is tough. A lot's coming from that tortilla, but it's a lot of protein in there. >> Mhm. >> Okay. So, the original Crunch App Supreme has 530 calories and 15 g of protein. Bummer. B. Huge bummer. And so, this one, this has 650 calories, so more calories, but also has 50 g of protein because we put 5 oz of lean ground beef patty in there. Dude, dig in. You want some pocket hot sauce? >> Yes. >> We made ourselves this chili to our bowl. It's my favorite pepper. >> Is it very spicy? >> No, it's like a Probably not. >> Okay, >> we'll figure it out. >> Cheers. >> Cheers. What are we thinking? >> Pretty grungy. It's >> pretty grungy. >> How does this compare to the original for you? >> I want It's good. No, it's better. >> Be dead honest cuz I have my own thoughts. I have my own thoughts. >> I mean, I like the macros a lot more. I like the taste. I feel like I'd have to have a side >> side to side comparison cuz I'm I can't really tell that much of a difference, which is probably a good thing. >> That's a good thing. No, that's like kind of what I was going for. The big thing that I'm getting is like there's kind of a bracing quality to like the Greek yogurt cuz it's a lot more sour than sour cream. The queso also has this kind of like sourness to it. There's no fat to like lubricate at all, which is what we were going for effectively, right? That's like the drawback that you get. I'd say it scratches the itch though. >> I would say yes. >> Yeah. >> Yeah. >> Well, we got a couple more items to go. You ready to get to it? >> Mhm. >> Hell yeah. Patty, now you also said that if Little Caesar's deep dish Detroit style pizza ever went away that you don't know if you could keep going on, but you'd keep hope alive. Much like old Rose in the Titanic movie, staring wistly into the ocean. >> What was that? >> Yes. So, here we have your favorite little Jesus Christ. This is Little Caesar's deep dish Detroit style pizza. This does have 129 g of protein in it. All in. >> The whole thing. >> The whole thing. This kind of looks like I could take this down in one sitting, though. >> Uh, I don't believe it about myself. I don't know your limits. So, >> we're about to put them to the test. Uh, this does have 2770 calories in it as well. So, here, take take a break. >> Thanks. >> We're This is going to be an uphill battle to try and try and macroify. Hey, cheers, man. Cheers. >> Hey, thanks for coming all the way over here. >> Thanks for having me. I like hanging out with you. >> God, that's so good. It kind of reminds me of like you ever see the wet dish sponge in your sink and you're like I wonder what it would be like to bite into that right now. >> I personally have never done that. >> No, I'm trying, man. I'm trying to be relatable. >> Um there's cauliflower there. Are you a cauliflower fan? >> Um yeah, using it as like as like rice. People be like, "Oh, cauliflower rice. You can't even tell." Can you tell? >> Oh, yeah. You can tell. Yeah. The problem is cuz it's cauliflower, not rice. Yeah. Yeah. Yeah. >> It's like I love steamed cauliflower. I love steamed cauliflower. I love roasted cauliflower. I I used to get drunk and eat a lot of fried cauliflower. Shout out to Bella on Gaye Boulevard near UCLA, greatest restaurant in the world. But used as a sort of substitute for other foods. It's tough. We're going to try it. We're going to put in our best effort to make a pizza that has 40 g of protein per slice for only 300 calories. >> Wow. I don't think it's going to taste anything like pizza, but we're going to see how far we can push the boundaries because what we're doing, I've seen people do this on the Tik Tok. >> On the Tik Tok, >> you know the Tik Tok. All the kids are on it. You know the Tik Tok. And I've never done this before. >> So, we're we're going to be blending a lot of meat. >> Oh, this is the Tik Tok recipe. >> This is the Tik Tok. Well, I've seen it. You know, I've seen it. I'm inspired by it. Um cuz I see people make it's a blend of like uh cheese and a little bit of flour and chicken and cauliflower. in that crust. >> Yeah, for the crust. >> Which is I would respond by saying that's called meatloaf. We already invented that food. >> And so you're kind of just putting pizza stuff on a meatloaf, which is fun, but I don't know if it's pizza, but I've never actually tried it myself. And so, thank you for being here for a mythical kitchen first. >> Yeah. >> Oh god. You want to dump all that stuff in there? >> Okay. >> Dump all that stuff in there. So, we got garlic powder. We got oregano. These are flavors that kind of that kind of are like pizza. That's salt. That's black pepper. And that's a little bit of garlic powder. And then that's a little bit of baking soda. So you like thick crust pizza. >> Dump the flour in there. So that rise that you're getting from that thick crust is from baking soda. Well, actually it's from yeast, but um the baking soda. >> It might airate our meat patty. >> Is that really bad? >> No. I'm hoping it's good. I don't know. You got to lock the Hey, we did it. Okay. No liquid. The juices from the chicken or Okay. >> And the cauliflower. It'll eventually just get there. Does this look like pizza to you? >> Sometimes. Check this out. What I do is I go like this. >> Yeah. This will work out. It'll get there. We know it's that big guy. That big guy once he falls. >> There's Yeah, there's a couple resisting. >> Sorry. Throw up. Okay. >> I mean, you can't really overm mix chicken, right? >> I feel like you would know better than I. >> No, you can't open. Yeah. We're We're kind of in uncharted territory here. All right, Patty. It's a very important job. Now, you're going to take all of our delicious pizza dough. Oh, >> okay. >> You're going to scoop it out with that paddle and you're going to thap it in here. Then, what I'm going to do is I'm lubing up my hands and I'm going to pat it down like a cat making biscuits. >> Okay. >> You have cats? >> I do have cats. >> Yeah. What are your cats names? Uh, Kitterput and Pooterkit. They're sisters. >> Oh, that makes sense then. Kitterput and Pterkit. Cuz they're sisters. Yeah. Yeah, I get it. Which one of them is more intuitive? >> Pter kit. >> Yeah, that's a putter kit. Mine's Pippen. Pippen's more intuitive. Pantalign. She's crazy. Just throw it down. >> Yeah. Yeah. One's a baby cat. Julia named um Pippen after the play Pippen. And then I named Pantal Lyman after the demon familiar from uh Philip Pullman's uh epic His Dark Materials. >> Very fitting cat name. >> Thank you. Did you read His Dark Materials? >> Uh you know still on the list. >> Yeah, you should. Uh all right, just keep it here. I'm going with the I'm going with the hands. Check this out. Check this out. Ain't nothing to it but to do it. So you just got to go in. There it is. Is that sickening people? Good. Laughs are cheap. I want gasps. All right, you're gonna lube up your hands. >> I thought you were gonna do this. >> No, we got we gotta both do it. You got to learn how to cook. I told you I would teach you how to cook. So now you're going to with your hands lifted up. Now you're going to press this all the way to the side. And then there it is. There it is. Just like putter kit. And then putter putter kit. >> Pter kit. >> What's the etmology of putter kit? Well, my mom used to call cats kitterputs. So, put >> like a fun little mom momism. >> Yeah, just like a momism. >> Kput. So, >> did she have any weird momism nicknames for you? >> Uh, yeah. Tink, Pip, Tik Tok. Before Tik Tok wasn't out, >> but after Kesha wrote the song. >> No, prior to that, too. >> Prior to my dad called me Binks after George R. Banks. >> That's cute. I loved Jar Jar Binks, dude. I still do. Patty, we got to check on our monstrosity. >> Okay, >> let's see this beautiful baby boy. And look at that perfect pizza crust. Yum. You want to poke it? >> Oh, yes. >> It's hard. >> Oh no. >> It's hard and heavy, I'll tell you that. Um, do I unclench this? No, I got it. Okay. >> Oh, no. Well, so so so you can >> Wait, sh >> That's a good sign. >> That's a good sign. >> Yeah. >> Is it? I don't know. >> Oh, I thought I thought you were saying it was. I was going along with you. I was like, "Yeah, most pizzas sound like this." We got some of the expensive uh no sugar added pizza sauce right here from Carbone. Very fancy restaurant down in Miami. And um we're just going to we left a divot in the middle so it can hold more sauce. So now we're going to take fat free mods. I we can just fast forward through this part. We know what this is going to taste like. It's going to be nothing near pizza. We're going to say you should just eat a slice of pizza. Um but we have to take it all the way through now. We're going to blanket a whole lot of fatree mods. It's fat free mod. It's got 9 g of protein for 45 calories. That's crazy. The problem is the fat is what makes cheese melt and taste good. Is this even going to melt? It's just going to be hard. You want to start shingling pepperonis on there? Man, I told I like told myself when I started taking working out more seriously again that like I would never switch from uh chicken thighs to chicken breast and I would never go from a whole eggs to egg whites. Those were like my things. But another one I'm going to add is I'm never going to fatree mozzarella. >> Yeah, >> I'm eating the real cheese or I'm not eating cheese at all. >> But you do fat free yogurt. >> I do fat free yogurt. That's the one. Oh, it's hard. It patties so hard. It hurts. It's like pencil shavings. >> Is there a certain amount I should be putting on here? >> More turkey pepperoni. Oh, I'm never going to I'm never eating turkey pepperoni. >> Oh, >> dang. What the hell was that? >> What? >> You hear the alarm? The pizza's done. >> God damn it. I'm good. Um, >> I'm excited. >> It looks like pizza. Like if you were to draw a pizza and you didn't know how to make a circle, this is what it would be. >> Yes. >> How many slices? I think this is four servings. This is four servings. Yeah. Yeah. So, this this is four servings, but each slice now is going to have 62 g of protein. >> That's insane. >> That's a lot. That's a lot. >> Insane. >> Cuz here's the thing is it's not pizza. This is a big ass chicken meatloaf with sauce on top. >> It smells interesting. >> It the cauliflower. It's too hot. We have to wait. >> I can smell the cauliflower. >> Um Analise, do you remember what you said yesterday when you were walking by the kitchen? >> Why does it smell like farts? >> No, no, no, no. You didn't say farts. You said diapers. >> Oh. Oh, this. Okay. >> Yeah. Give you the biggest one. Cheers. >> Cheers. >> I think this is going to be good. Look at that. Look at that color. You know how pizza is. >> Maybe think about it like this. The whole thing's kind of like a sausage. >> Really is. >> Ooh. Yeah. >> I kind of like it. >> It tastes like a country that I've never been to before and that I couldn't locate on a map. >> What? >> Like if somebody named there's like, "Hey, this is like uh like creatures national dish." I'd be like, "Maybe the texture of this." Now, that's interesting because it's there's something um sort of porridge-like about it. >> I think if someone else made this for me and didn't tell me what it was, I'd be like, "Oh, this is a little bit of a weird pizza, but it's good." You know? >> Um would you say that this is scratching the itch if you were craving pizza and you ate this? >> Probably not, cuz my favorite part is the crust and the crust is just not crusting exactly. Yeah, this is kind of buming me out on a deep existential level. But the good news is you guys can all take some home. >> Yay. >> Well, hey, good fun. Fun. >> All right, we had a really successful round one. >> Yes, >> our trap was wonderful. >> Yes. >> Round two. We We made a fine wet chicken meatloaf. >> Don't know if that scratched the pizza itch. I feel really comfortable about our chances going into round three cuz we're making we're we're recreating the Chick-fil-A deluxe chicken sandwich. Now, this is a little fried This is I just don't think they're I I just don't think they make a very good piece of fried chicken. And I think we can do it in an air fryer just as good. Hey, cheers. I haven't had one of these in a while. Is this a king? >> You don't like it? >> Is this your king? >> The biggest appeal in Chick-fil-A is that their people, they smile at you. And we, my god, are we devoid of warmth in this world. The other thing, pickle juice. That's the smiles and the pickle juice really get you. The chicken's really well brined. Are you brining your chicken? You say you cook a lot of chicken. Brining and getting a thermometer are the two tips that I would give people to cook chicken cuz like biggest complaint about chicken is that it's >> dry >> a coward. It's a coward's bird and it makes you cowardly but also that it's dry. >> Oh, >> that's right. There's a reference to Jim Harbaugh telling his players not to eat chicken because it's a nervous bird and he thinks it's going to make them nervous on the football field. >> Yeah, >> that man gets paid $10 million to coach football. Yeah. Yeah. Um but no, the fact that it's dry. So, what you do is if you soak the chicken in a salty solution, that's called brining. And what it does is the salt actually gets drawn into the cell walls of the chicken via a reverse osmotic reaction. >> And so, it seasons the bird all the way through. >> Good to know. >> Is it good to know, Patty? >> Is it good to know? >> We're going to add a little bit of baking powder just to get a little bit of rise off of that. And we're going to mix this up. And then I want you to do the honors of breading of breading this chicken. >> Oh, okay. >> Do you feel comfortable with that? I go there. There. >> Close. Close. Close. No. Keep going. You have so few options. You're eventually going to get it right just by process. >> What's going on? Okay. >> Okay. Okay. There. Yeah. Start with the chicken for sure. >> There. >> There. There. >> Yes. Nailed it. All right. Do it. >> Go for it. So, the big thing is this is moist right now, which is bad. Flour is going to dry it out, which is good. >> Okay. But then what I do is I would really like pat this in and then I even pick up some flour and dust it all around cuz if you sort of rush any parts of this process then moisture is going to leak through. That's normal. That's perfectly normal. No, we cook explosively in this kitchen. Train explosively. Cook explosively. Does anyone put that on a t-shirt? >> Okay. Here. >> Yeah. There you go. We're using pure egg whites for this, which not even for the macros. This is the best way to dredge chicken. We've done it side by side. See, I like how you're kind of folding it over and mashing it. You typically want to avoid that, but that's fine. Is that covered? >> Yeah, you're probably fine. And then now I would take this and you can just just kind of shake that around. You know, flip it over, shake it, just get it all. There it is. But now I I'd just take this and just kind of like flippity flap it. You know what I mean? Cuz now you're just kind of getting it perfectly covered. You can kind of flip it over, too. >> Okay. >> Just do all that. You know, kind of really get in there. >> Okay. So, we're going to take this. We're going to spray this down with a little bit of avocado oil spray. >> Should do enough to get it crispy. And then drop them in the bucket. >> Like any particular way. >> Just try and get it as flat as possible. Yeah. Yeah. There you go. There you go. There it is. Try and get as little overlap as possible cuz when it overlaps, you're going to get steam. But yeah, touch it as little as possible. Also, >> there you go. Cooking the great paradox. So, Chick-fil-A sauce is basically a combination of mayonnaise, honey mustard, and barbecue sauce. Um, we're going to do the classic thing where we're subbing out mayonnaise for Greek yogurt, and then we're going to eat it. We're going to go, "Oh, it's not very good." So, we're adding honey and mustard and barbecue sauce, and it's going to be You know what? Let's lien this up. Do you see a pepper grinder? Can we get a pepper Can we get a pepper grinder up in here? Come on. Let's have a little bit of fun. Patty, hit me with some fresh cracked pepper in here. That's what this needs. Now, it'll taste good, surely. That's enough. That's enough. Sorry, I yelled. That was my bad. >> This is another thing we're doing to beef up the protein. This is Hero bread. I think hero bread is really good. This is one of those like keto breads, which normally I'd be very dubious about, but I've had this before. I really dig it. There's a lot of fiber in there. Damn it. I I was trying to I thought this would be really good, and now I'm wavering in my confidence. >> You're looking at it. >> I know. I have a pocket spoon. We're not going to try it. We're just going to do it. We got to trust. I'm still determined to impress you. >> It would It'd probably be worse if we tried it by itself. >> Okay, perfect. Boom. Big ass slice of tomato. >> Yeah. >> Big ass slice. Did you ever see plain tomatoes? >> Not frequently. >> Plain tomatoes. >> Sometimes the cherry tomatoes. >> Drop that in there. Hold on. Ow. Ow. Ow. >> More chicken. >> It's a lot more chicken. I think this is an appropriate amount of chicken, though. >> Oh, >> cuz that's the thing. You Oh, I'm sorry. Do you think it's not? Patty. You think this is an inappropriate amount of chicken? I think this is like a Hungry Man stized chicken. You ever eat Hungry Man TV dinners? >> No. >> What? >> I feed them. >> Oh, man. You got to live little, dude. Cuz who can feed a hungry man? That was her jingle. We got chicken sandwiches. Let's eat them. I like that these buns have a butt crack built in so you know where to cut it. >> That was the first thing I noticed. >> Was it the butt crack and the buns but crack? Do you want me to cut your sandwich in half? We have two sandwiches. >> Please. Yes. >> Fresh cracked pepper for the lady. Okay, so again, these have more than 50 g of protein. They have been airfried. We got the Greek yogurt sauce on it. This could be really good. It's going to be the best one. Cheers. >> Cheers. >> What do you think? >> It's good. There's something I don't know. Maybe Chick-fil-A's chicken is just less chicken, more crunch. So, seems different. >> I think that's it. Like, you are getting a lot of chicken in here. Again, man, the thing you're just missing is the fat. >> Yeah, it's a really good chicken sandwich. And I can tell it's a chicken sandwich. Like, I don't have to imagine that it is. So, >> the imagination had to do a lot of heavy lifting on the pizza. To me, though, this like this scratches the edge of a chicken sandwich, you know what I mean? The air fry, it gets it nice and crispy. The well brine chicken, it's juicy. The sauce is good enough. You're getting the hit of the barbecue sauce. I think the key, fresh cracked pepper. >> That Yeah. made a huge difference. >> Mhm. Um Well, hey, now we're rounding the corner on savory food and we've eaten so much Greek yogurt inappropriately on things today. It's time to get to dessert >> balls, >> right? >> Taco balls, >> right? >> You know, they originally wanted to name the menu Taco Balls. >> I think they should have. >> I think they should have. These are Taco Bell Cinnamon Delights. They are a day old, so they're a little hard. >> Oh, wow. >> Terrible. >> No, that that good, man. >> Oh, they're good. >> It feels hard, but there's so much fat that just kind of melts in your mouth. You know what I mean? >> Where' the cream go? I like the crunchy outside from it being stale. >> Yeah. >> Mhm. >> If you kind of breathe in in your mouth, you feel all the oil coating your palette. >> Feels like you drank a candle. This This is most similar to what I saw you cooking on your channel with your protein donuts. >> Mhm. >> Do you make a lot of protein baked goods and do you enjoy them? M I've decided that making it as close to possible as like the regular thing and just like a little of protein makes it better than like fully proteinizing. >> Yeah. Yeah. What I found is if you just like if you want to make a protein cupcake instead what you should do is eat a cupcake, shake some protein powder with water and drink that and that's it. >> Mhm. >> Yeah. Yeah. We're not doing that today. >> Okay. >> Uh we're going to go full pro on these balls and see if it works out. And I I do a lot of this protein baking and it's just it's never good. I still eat it all. It's never anywhere close to good. >> Usually I can look at the recipe like if someone's making it on TikTok and be like that tastes so bad. >> Yeah. There's they're like just whip eggs with protein powder and bake it and there's your protein muffins. Like no that's a that's a French vanilla omelette dude. Like I know what that's going to taste like. But we're still forging ahead where no one has fully gone before to the protein Taco Bell universe. We're doing a scoop of French vanilla. This is gold standard whey. Been using the same brand since I was 13 years old. This is my personal stash. We also bought a production stash, but I said nope. We're using my personal stash today. And we're going to dump in some Splenda. Not Splenda. Stevia. Are you a Splenda man? >> I'm a stevia. >> You're a stevia dude. >> I'm a stevia dude. >> All right. I like Splenda. I like the old school chemicals. More Greek yogurt. Bad. Here's more Greek yogurt. And then protein pancake mix, which this >> this stuff is actually pretty good. I remember when Kodiak cakes were like the only protein pancake mix around >> and they did such a good job. It's 15 g of protein, 220 calories. >> Not bad. >> We're We're mashing this into a dough. >> It gets there eventually. >> It gets there. It does get there. Yeah. Yeah. Yeah. Again, this is the one that I thought I was going to be more confident in. You want to give it a mash? >> Considering it's something I've made similar, I also don't have a bunch of confidence. >> Have you ever made those protein donuts since? >> I did. I did try to make a different variation and the different variation was better. >> What was the different variation? Just like a different recipe. >> Yeah, a different recipe. I don't remember what I did, but it was closer to an actual donut. >> It's kind of me in the cooking. That's looking pretty solid. Do you think we can we can uh uh manually manipulate this? Wait, maybe >> what's happening? I'm putter I'm putter kit. >> Did I get form? >> She did a little bit. >> Okay, let's see if this Yeah, this is working. So, I'm just going to form a ball. I'm going to kind of put a divot in it. And then we're going to take a little brick cream cheese. >> M. >> Throw it in there. Form the ball around it. >> Oh, it's cold. >> Hell yeah. And then we're just going to drop it in the air fryer. We're going to do a couple more of these. Drop them in the air fryer. Roll them in sugar. See what happens. Check back. Here it is. It's the holy grail. Patty, it's the GD peanut buster parfait. >> Yes. >> When's the last time you had one of these? >> Would it be crazy if I said never? >> You never had one? What? >> But they look good. So I was >> I loved it. Were you Were you one of those? Were you an only child? >> No. >> Weird. Because you have such a vivid imagination. Are you close to your siblings? >> Uh, we have a big gap. >> Oh, okay. So, you spent a lot of time in your room just kind of imagining stuff. >> Yes, actually. >> It shows. And now we're here. Uh, my This is This is This is a very dad item to me. Boy, did my dad love a handful of peanuts. >> Pretty excellent. >> Good. >> That's pretty excellent. And what if I told you this has very similar macros to a Crunch Up Supreme? >> I wouldn't be mad at it. There's more protein in this than a crunch wrap supreme. >> Really? >> Yeah. >> Holy. >> 17 in this, 15 for a crunch. This has 700 calories. >> Crunch trap's still like 550. Like, it's weird that that can happen. I think this is enough dairy and peanuts. It's going to be tough to recreate. So, we're going to try and substitute sugar and fat with more protein powder >> with hopes and dreams. >> I'm sorry. I got peanut skin stuck in my throat. There ain't much to do it but to do it. So, we're adding two scoops of protein powder. This is a good oldfashioned. This is no longer the Josh Private Selection Reserve. And then we're adding sugar-free Jell-O mix. So, what this has in it is something called modified food starch. >> Mhm. >> Which is basically like a a cornstarch kind of thing. It's going to add a lot of nice thickening to it. And then we're going to add some not Splenda. What's the other one? Stevia. Why do I get it mixed up all the time? We're adding stevia to it. And then we're just going to add some almond milk. Unsweetened almond milk. cuz we're getting a lot of sweetness from the protein powder as well as that Jell-O mix and the stevia. I feel like as a chef and as a person who generally advocates for taking pleasure in your food, I feel like I can't cosign this morally. >> You know what I mean? >> Mhm. >> Like this substituting for ice cream. >> Yeah. >> However, I love scientific monstrosities, >> you know? >> Yeah. >> You ever have a sugar-free slurpee from 7-Eleven? >> Is it that bad, >> dude? It's crazy. Oh, really? >> Well, it just tastes like um something that was made in another dimension and then sent here by Satan to tempt us away from all that is natural and good. >> We'll go to 7-Eleven after this. We'll get one. >> Okay, we're going to pour this in and then we're just going to freeze it and we're going to drop it into the Ninja Creamy. Here, you can drink the leftovers. >> Thank you. No problem. >> We made balls. Would you would you like to try the balls or the peanut buster parfait first? cuz we spun we spun the protein shake and turned it into ice cream in the Ninja Creamy. It looks more like ice cream than I was expecting, frankly. >> Yeah, >> the machine did its job. I just don't know what it's going to taste like >> when it was being scooped out. >> Mhm. >> Didn't look Did it look incredible? >> No offense. >> No, it did not. But like the spoon in it. You ever watch The Matrix? >> Do you watch movies? What movies have you seen? Maybe let's start there. >> Uh, I've seen part of Clockwork Orange. >> Okay. Yeah. The trauma. the trauma. Babe, pick in the city. >> No. >> God dang it. Well, hey, cheers. >> Cheers. >> That's so much better than it has to be. >> Yeah. >> How is that so good? >> That is really good. I can definitely taste the almond, though. >> 100%. >> But the texture is so much more like ice cream than I thought. >> Mhm. >> The sugar-free hot fudge, it's leaving something to be desired. But this is Wait, I want to put some You want some salt? >> Oh, yeah. >> And some salt. I think salt would help. This is the This is a lot clo This is way closer than the pizza. >> This is good. Yeah, but you need a creamy. >> I know. You need a creamy. Dude, >> I resisted. Oh, I'm getting a lot of the stevia back taste now. But if you keep eating it really fast, then you never get an aftertaste cuz it's only taste. You know what I mean? Uh the Ninja Creamy, I was resistant to it at first. It's a really good product. This is not a sponsor. We just use it all the time now and it freaking rules, man. >> What are the macro? >> It's got to be great, though, right? >> Yeah. It's like protein powder and unsweetened milk. >> 530 calories, 46 g of protein. There's still 46 g of carbs in there. I think the pudding mix is doing a lot of heavy lifting in there >> cuz that starch in the pudding mix is what's like making the texture not just straight up ice. >> You know what I mean? Like you're getting a good like ice creamy texture on it. >> Yeah, it is creamy. But still, 46 grams of protein. And this is a protein shake. >> Mhm. And a good a good one. >> Are we going to celebrate with air fried balls filled with cream cheese and rolled in just a hint of cinnamon sugar? Oh, that is hard. >> Oh, >> you know, you got to feel >> Oh, >> there's a tensile strength to it. >> Oh, yeah. >> Mhm. >> It looks way different. >> Yeah. It's not a day old. >> Yeah. Well, lime. Yeah. Well, we tried. >> Wow. >> That one is not good. >> It tastes just like the original. >> Oh, very cream cheesy. >> That's what I was tasting. I wasn't sure what it was. >> We thought Yeah, we thought about O. If we thought about doing a lot of different things and we're like at the end of the day, you know, we can just shove some cream cheese in there, not sweeten it. I don't think with sweet or cream cheese that would be a solve. That's not the only issue in here. The texture of the dough once you put the protein powder in there, it becomes pretty monstrous. >> I've been there before. Chewy. >> It's kind of like a like a mochi. If you've never had mochi before and it was the worst mochi of your life, you know what I mean? Which fast food that we hacked today would you rate as the most successful in terms of like getting close to the original and something you might actually make at home? >> Um, probably the crunch wrap. >> The crunch? Yeah. >> Yeah. But I would actually pizza. It wasn't close to a pizza, but I would eat it >> 100%. That wet chicken meatloaf topped with pepperoni. That's just a pretty good idea. We need a more marketable term than wet chicken meatloaf. >> You know, maybe we can call like a lean chicken patty. I don't know if there's room for a spin-off. You We'll figure it out. I love this peanut butter parfait though. This is something I don't know if I have the counter space for a whole ninja creamy. I don't know if y'all do, but man, what a good product. Um, dude, thanks so much for coming out. Thanks for hanging out with me. >> Thank you for having me. >> I'm a big fan of you. I like hanging out with you. I like cooking with you. I like watching your videos. >> Same. Thank you. >> Hell yeah. Where can people watch your videos? >> Liam Beef Patty on YouTube, Instagram, Tik Tok. >> And make sure you go to Gorilla Mind Supplements and use code beef. >> Yeah, >> that's for her, not not for me. And she didn't even say that. She was gonna say that, but I want to say that. >> Yeah. Well, thank you. >> It's good. Anytime. What should we start selling like supplements? Like not weightlifting supplements, but like food supplements, >> you guys. >> Yeah. Be like go to salt.com and use code hot dog for salt. >> You totally could. Go to salt.com. Use code hot dog for salt. Get more Mythical kitchen in your inbox. Sign up for our newsletter now at mythical.com/mknewsletter.