If it ain’t in a tortilla, get it outta my face. Hey, welcome back to Mythical Kitchen, where dreams get wrapped in a 14 inch tortilla. So as I’ve gotten older, I’ve really started to drill down into what I want out of life and what I want out of food, and I have realized that all I want to eat at any given time of the day. It’s a burrito. But then I thought to myself, I had a conversation with myself. I said, Josh, but burritos aren’t healthy. Surely you can’t eat a burrito for every single meal. But then I looked at other Josh and I said, why do you look like that? Stop staring at me. And I said, you’re really smart. You’re ingenuitive. You know how to cook food. Why don’t you develop the perfect macronutrient, caloric, micronutrient breakdown over an entire day. All made from burritos. Then I look back at other Josh, I said, stop yelling at me. And then I said, you don’t have the perfect diet. I don’t track my macros. I try my best. Most times I’ve made the decision that I never want my diet to interrupt my social or work life, but there’s one man. He does have a perfect diet. This handsome son of a biscuit right there. For dinner tonight, I’m eating like a divorced dad building his revenge body. Who buys fruit at a gas station. I spent $5 and 50 cents on literally quarter of an apple, and I think like five grapes. So we have taken Will Tennyson’s macronutrient breakdown throughout an entire day, and I’ll be weighing and measuring every single gram to make sure my three burritos add up to those exact quantities. Then he is gonna come and taste it with me. Please, no one comment that he’s buffer or better looking than me or seems to have a, I don’t know, higher sense of self-worth, please, I can’t take it. As I mentioned before, I do not count macros. I certainly don’t count calories. I try and get 200 grams of protein. But we are going off of Will Tennyson’s macro nutrient breakdown. This is all of our, our burritos that we did. We made a spreadsheet. Look at us go. But Will is eating 2,320 calories per day, 235 grams of protein, 210 grams of carbs, and 60 grams of fat. So our breakfast burrito, we are making a Turkey, chorizo and egg burrito with a lot of vegetables in there. And this has 61 grams of carbs, 78 grams of protein, 23 grams of fat for 757 calories. God dang, breakfast of champions. Wheaties, shuck it. They’re gonna put me on a tortilla box. What are we’re gonna do? We are going to start with a Turkey breast chorizo. Is this anywhere near as good as like the pork chorizo you would likely get from your local like lonchera or taqueria or something? Absolutely not. But it is really healthy and you got a lot of protein in there and you’re getting a ton of flavor because. Spices ain’t got no calories to ’em, and that is why I lean very heavily on them. Also, salt the hell outta your protein very early on. So that’s what’s gonna like start the sausage making of it all. The salt is actually going to change the protein structures and give you that kind of snap, and then it’s gonna hold a lot more of the juices. So when people are like. I hate cooking lean proteins ’cause they’re always dry. You can take some extra steps like salting you eat early, which some would call like a dry brine, uh, or a cure to actually get those going. Then boom, spices distract you from how healthy you are being, not really, but also like spices just taste good. So use ’em. We got a little bit of cumin going in there. We got some oregano. We got some coriander and we’re gonna add a little bit of cayenne pepper. For heat, we are adding smoked paprika. Gives a nice little smoky flavor. We are adding a little bit of cinnamon. A little bit of cinnamon is really fun. And typically in chorizo, not too much. Don’t want your sausage taste like cinnamon toast Crunch, unless you do. Has anyone done that? Guys, new product! We’re gonna be like Mr. Beast and Beastables. What are they called? Feastables? Should have been called Beastables. His name is Mr. Beast, not Mr. Feast. [bleep]. All right. Now we’re gonna take chopsticks and we’re gonna mix this up. Why am I using chopsticks? This is what I do at home. What you wanna do right now, you’re actually trying to agitate the proteins to stretch out something called myosin. That, again, gives it that snap. What you can do here is add a little bit of cold water as well. I’m gonna do it, dude. I’m gonna run this meat under the sink. Gimme a sec. Check this out, check this out. You add a little splash of cold water, kind of like loosens it up and then the salt is actually gonna bind all that water to the protein. Hold on. If I was a liver king, I’d just eat this raw and, and then I’d spend $12,000 a month on steroids because that’s what he was doing. It’s not a secret. Damn it. I’m getting ram meat in the cutting board again, just like at home. We’re cooking everything together. It’s fine. There are so many different ways to add flavor to your food without adding any calories, without adding a ton of excess fats or whatever. Like you don’t gotta just douse everything with cheese, spices, they are free calories, herbs are free calories, citrus, like there’s a little bit of carbs in it, but there we go. You see how this is actually sort of like changed consistency here and you can see it almost becoming like, kind of strandy here. You see those strands? That’s what we want. That’s myosin development. Look at us go. Hold on. Okay. I know people would think that this is now unsanitary. We’re literally scorching everything in a hot pan. You’re fine. You’ll live. Vegetables, vegetables are good. Vegetables fill you up. Vegetables are filled with fiber, they are filled with vitamins. We ain’t discovered what vitamins were until about a hundred years ago, but. We know what they are now, and you gotta eat ’em. And vegetables are good. So this is gonna actually add a fair amount of volume to your food. It’s gonna make you feel fuller. And again, moreover, they’re tasty, man. Eat some vegetables. So we’re gonna chop a little bit of onion. I’m just gonna get this into like nice fajita sized strips. Add bell pepper, you’re gonna wanna eat the sticker. The sticker’s filled with a lot of great dyes. This is how Jeff Bezos is gonna track your movements. A little barcode in that sticker. I got inspired. ’cause every time Julia, my lovely wife leaves for some sort of like work trip or she’s like going to some bachelorette party or something with friends. I get really excited. One. I, I miss her absence makes the heart grow fonder, but two, I get to eat burritos over the trash for every single meal. And I really love doing that. And ’cause she’s like, Hey, I don’t wanna eat burritos all the time. And you know, sometimes your partner’s needs come before you, but she’s gone. Oh man, me, burrito, podcast staring into the void of the trash can. That is a fun time. Give a nice little rough dice on these. This is also more of an experiment, Pam, that was a half second spray that is technically zero calories. If you look at a bottle of Pam, it says that there are zero calories on it, which is not true at all. This is literally a bottle of oil. But what this does do is give you an even coating of oil in a very short duration. So you are probably using about a half teaspoon, which the amount of calories are kind of negligible, at least for our case. We ain’t even gonna measure it. So that’s the deal with the Pam. But really you don’t have to use as much oil as you think for certain things, especially when you’re adding other moisture to your foods, you are actually going to get a lot of good cooking action from that steam. I’m just gonna cut these guys in half, so we’re only making three burritos today. Normally a lot of people would say, you should try and eat like, ugh, 4, 5, 6 meals, whatever. Eat half a burrito, save half, put it in your trunk, eat it later. It’ll still be good. We’re gonna let the saute up for a couple minutes and we’re gonna go to there in there and put some eggs in. All right, we got some nice color on our veg. We are going to go in with that chorizo, it just needs like 15 minutes to really like absorb that salt, pop it in there, start hacking away at it. With this, if you’re looking for good podcast to cook to Ologies with Ali Ward takes a different ology. My favorite episode is on, um, it was on carbiology, so I grew up going to like, you know, those like low fat, eighties style frozen yogurt joints and they would have carob chips instead of chocolate chips. And I was like, oh, cool. Carob is just like a weird chocolate substitute from the eighties. No, it turns out carob trees, they’re all around us. Right now within 50 yards, there’s carob trees and there a problem, right? Because like, uh, uh, uh, urban planters, they’ll try and like plant car trees in neighborhoods. But then boom, 20 years later, roots, carob trees, huge roots are grown up. Anyways, point is, you can learn about stuff. I gotta get serious, chorizo. You gotta chop it up extra hard. You’re gonna wanna cook in a little portable car stove. You can take it around with you, put it in your car. I’m going to give this chorizo a taste real quick. Ooh yum. Oh, spinach. Don’t start cooking your spinach too early. Cause then it just wilts away into nothing. Take two eggs. Don’t even need to whisk ’em in a bowl. It’s all going in a burrito. That’s the beauty of burritos. They hide everything. You can’t even see what’s going on. You just bite into it and enjoy your 10 minutes of bliss, listening to, I don’t know, someone talk about aliens or something while you’re eating over the trash. Scramble eggs a little bit on the side and you’re just gonna fold that into your chorizo slop. Hold this on the side. Now tortilla a little bit of burrito. But first, cutting board. Slop that off. Ah, there was raw meat on there. Huh? Forgot about that. No, we’re not rolling burritos on raw meat cutting boards. I’m rolling it on the counter. Whatever’s been on there. That’s fine. It’s cooking like I am at home. Okay, so you wanna heat up another pan. Always griddle your tortilla because if you think about it, flour tortillas, right? They got some sort of large hydrogenate vegetable oil, something there, but that stuff is solid at room temperature. So this is gonna be a little bit brittle, but when you heat up fat that’s contained all in that little floury disc right there, uh, it’s actually going to become more bendy. So it’s like heating butter on the stove. It’s going to molecules are loosey goosey. You can learn that on ologies with all born fans. Get hot. Toss that tortilla in there. If you have an electric griddle. It was great. I opted not to use it. Boom, right down there. Take all your filling. See if we can get it all. 78 grams of protein. I mean, honestly, this is two meals. All right, so check this out. They kinda like try to nestle it out a little bit. Yeah, yeah, yeah. Yeah. Go here. So like keep your fingers folded on the sides. Use the pinkies to tuck at the back. Try and get a perfect cascade over fold all the way. Scooping the filling back in. The pinkies are the most important part in burrito rolling to me. Pack it nice and tight. Roll it over. Seam side. Seam side’s gonna go down. Boom. I always like to griddle off my seam, wrapping it in foil. Here’s what I do. You’re listening to your podcast. You got maybe The Ringer Special with Sheil Kapadia and Cliffy Two Socks, Ace Producer on there. You, you guys know you guys listen to Philly’s Special on the Ringer. Now, how do you track Eagle’s Uh, trade and draft rumors. Put on a podcast. You griddle your burrito, you wrap it in foil so it all steams together. You clean up, you wait five minutes. Your burrito will be better than when it first got in there because the steam makes everything better. Turn that off. Mark every side of your burrito, you gotta see it like you do with steak. And then boom, wrap in a burrito and foil. Same way you would wrap the burrito. Boom. You got 700 something or other calories, 78 grams of protein and one big healthy breakfast burrito. One down. Two to go burrito number two. You just finished your breakfast burrito. Oh God. You’re hungry again. Actually, you, you wouldn’t be ’cause that’s a brick. Uh, but you got, you gotta eat lunch. So that’s what we’re doing. We’re making a beef larb burrito. Larb is one of my favorite Thai dishes of all time. What I love about it is it is just delicious lean protein flavored with a lot of delightful light, bright things. So this has 73 grams of carbs, 77 grams of protein, 22 grams of fat. And 841 calories. Of course, I feel like I didn’t mention this, we are using Guerrero Riquisimas Burrito Grande tortillas. So everything is factoring in the 41 grams of carbs and seven grams of protein and 10 grams of fat that those have in there. Larb, we’re gonna make it, so I’m gonna chopped my veg. Uh, cabbage. Cabbage is like one of my favorite vegetables of all time. This is always served with Larb and so we’re gonna just put that all inside of burrito. When you’re trying to cook healthy at home, like spicy food ain’t got no calories in it. This pepper, this is free flavor right there. Citrus has negligible calories in it. It’s just really healthy, light, bright and delicious. Again, there’s a lot of different ways to add flavor. Fish sauce is actually pure protein. It has more protein than a protein shake. It also has 50 times the amount of sodium, so. We’re just going to shred some of this cabbage razor thin to act as a nice big bed that’s gonna soak up all those larb juices. Someone approaches you on the street, says, Hey, how do you soak up your larb juices? Well, now you have an answer. It’s cabbage. Happens to me a lot. It’s like the new cash cab. Do you guys ever walk around and just be like, man. I, I know I’m in, I’m in suburban Orange County, but God, I hope the Cash cab guy is down in, down in Irvine right now ’cause I’m ready to win some money. I’m going to chop some red onion. Finally, there is typically thin sliced red onion in Larb like again, things. That our delicious in food are herbs. So we got some cilantro in. We have some mint that’s gonna be like really nice light, bright, fragrant, simple burrito. I did count like macros for probably a month of my life, and it just sucked, man, because anytime you’re cooking something, some of the fun of it is like tinkering. It’s adding another splash of fish sauce. Adding a splash of lime here being like, oh, butter would really round out this sauce. And when you’re stressing so much about like putting a teaspoon of butter into something for the extra calories and it kind of obstructs your creative cooking process, it wasn’t the greatest fit for my lifestyle. So I don’t do it, but also I like getting inspiration from stuff like it. And you know, if you estimate what you’re eating and say you’re 20, 30% off, you’re still trying, you’re still shooting towards a goal. And so that’s kind of what I go for. All right, Pam. Boom. Half a second, 96.4. That is 96% lean mass. A little bit of salt. Just a little bit ’cause we’re hitting it with a lot of fish sauce later to 4% fat. This is very, very lean ground beef. If you were making a smash burger, you might want something like 70% lean, 30% fat, which is very fatty. But then you’re eating a whole lot of fat. So, ’cause this is a really lean meat one. Lean meat still tastes really good. And two, we’re gonna be juicing it up. With a bunch of fermented anchovy tea ’cause that’s what fish sauce is. All right, this can be a good agility drill. Good for the hand-eye coordination. Okay, so we got the beef fully cooked through. Now we are going to take some dried chili pepper. We do have uh, dried, crushed Thai chili pepper and some fresh bird’s eye pepper. You don’t really, you know, need all that. If you just have crushed red pepper at home, you’re still gonna get a lot of good flavor outta that. I’m gonna toss in the onion. We don’t wanna actually saute it in there. We want it to kind of keep its rawness, but we also want it to get like slightly wilted by the heat. And I’m gonna take some fresh jalapeno as well. Again, jalapeno ain’t got no calories, got a whole lot of that fun grassy flavor. Gonna take about half of that. Dude, I have so many fresh jalapenos just in my fridge at any given point. Whole bunch of fish sauce. Everybody get excited for the smell. Ace, come right at you buddy. And then I’m going to juice in a lime. Nice. Juicy one. Deeughtt. Good little warmup. Good for the forearms. This is a hard lime. Yeah, buddy. Yeah, buddy. Lightweight, I’m not a peanut. Ronnie Coleman, the goat. Come on the show. All right, I’m gonna pull this off the heat. Let that rest. Now all you gotta do, put a bed of cabbage. Wrap that up in a tortilla. All right, tortilla. Gotta get the edges and ooh, okay, so tortilla is down. Gonna keep that a little bit hot to grill it off. We’re gonna take a nice bed of that cabbage again. It’s gonna trap your larb juices. And if, uh, what was his name? Ben from Cash Cab. Bailey, Ben Bailey. That’s it. He’s not Mike Rowe. He’s not Mike Rowe from Dirty Jobs. But anyways, one of them is gonna ask you how you trap your larb juices, which, which is both a good Cash Cap question and Dirty Jobs question. Alright, you’re gonna wrap this burrito up, and while you’re waiting for this to steam in your cooling, uh, listen to Scam Goddess. It’s great, it’s true crime, but about scams instead of horrific murders. And Lacey Mosley is an utter delay. As a host, Scam Goddess. That’s a great show. Burrito two done onto dinner. I forgot to put the herbs in it. No. Come on, come on. No, this is life. No, we’re gonna watch me do this. We’re gonna watch me do this. Come on baby. Come on baby. Dude, the herbs are the best part of larb. I am not eating this. Without the herbs for the love of God. Going to come on baby close. Baby close for me baby. Come on now. Come on now. Come on now. Burrito surgery, but like a civil war surgeon, we’re just like, ah, open it up. Get in there. You want whiskey? It’s all we got. There we go. Burrito number two. Now with the herbs done, someone catch, sike. We got one last burrito bake. We are making the pollo asado burrito for dinner. This is my absolute staple, except I’m doing some experimental things that I’m not gonna lie, I’ve, I’ve never exactly done before. The tortillas of it all. A lot of our carbs are coming from that burrito. That’s why you haven’t seen a lot of carbs going into these burritos. ’cause all of them are coming from the tortilla. Uh, but beans are something that are filled with carbs. A little bit of protein. People talk about them. As if they’re a protein. They’re really filled with a lot more carbs. It’s reason, just a half cup of beans. But what we’re gonna do is we’re actually gonna stretch out with some zucchini because zucchinis are healthy and you need to eat green vegetables and you need to threaten people with them. So we’re gonna saute this up. I’m gonna try and like stretch out my carbs with vegetables. That’s something I do a lot at home. I talk about, I cook for Julia often. You gotta trick toddlers into eating vegetables by adding to carbs. I have to trick Julia into eating carbs by adding vegetables to them. The reverse toddlerization. So I’m gonna stretch out the beans with some zucchini and also zucchini is delightful and flavorful and should blend nicely with the beans. But yeah, no, straight up. I’ve never done this before. Perfect. Once it gets a little hot, boom, little bit of Pam. Great. Always salt your veg when there’s saute, that’ll help draw some of the moisture out. We’re gonna let that run. Meanwhile, chicken, the biggest advice I can give you is floss. Do I do it myself? No, man. The — am I gonna talk? How am I gonna get negative attention from the dentist when I go there? If I floss? Uh, my biggest advice for meat is all the salt it right when you get it home. Take meat, cover it in just the normal amount of salt you’d cook it in. That’ll help. Sort of brine it. But if you don’t have time to do that, you can give it a quick little marinade. We’re gonna butterfly this so it cooks nice and evenly. Go ahead, add a hefty amount of salt to that. Jarlic, this is where jarlic really shines. Is fresh mince better? Absolutely. Do I have time for all that? No way. Garlic powder’s different, but I’d still say garlic. Good use in this scenario. And then you’re gonna wanna dust your chicken in a bunch of red stuff, whatever the red stuff is. Whatever you got, man. You got paprika, you got chili powder. You’re just gonna wanna make that chicken nice and red. The spices are gonna toast in the pan. A little bit of cumin kinda makes it smell like Taco Bell, which is always fun. You’re gonna want it to smell like Taco Bell, a little bit of oregano, and then a little bit of onion powder. It just kinda makes everything taste like onions. You’re gonna want your food to taste like onions. Little bit of black pepper. How’s that doing? That’s going great. Getting nice and black, and this is gonna be the greatest puree. I’m finding that what I’m gonna do, I’m gonna add a little bit of water to this. Check this out, follow me. Come on, come over this thing, Josh. This is my special technique. I really do this when I do chicken. ’cause right now a lot of dusty powder, it’s not evenly coating it. You could coat it and powder. But what I do, I take a little bit of water in my hand and I drop it in there and I create a little, uh, janky wet marinade with it over the sink. Here’s the thing. You could add oil to this, but if you’re not trying to add calories, water does just fine. Check it out. You gotta hit this with your, your elbow and then you can just swipe it right off, that you can wash your hands one handed. So the zucchini is cooked. We got a little bit of liquid left in there. Uh, I cannot stress this enough. I’ve never done this before. We’re gonna add that with some pinto beans. See if this creates something tasty like that. Get that. Fine. Turn that off so you don’t burn yourself. And one, two, how do you do. Crank it. It looks slightly more like vomit than I wanted it to, but also I don’t know what I expected. Let’s give it a taste. Tastes pretty good though. I mean, it tastes like zucchini blended with beans, but you got a nice little like supple layer to add your burrito. That’s gonna be fun. I think I’m gonna add this back to the pan. Cook it down a little bit. If your puree is too loose, hit that back into a pan. Kind of cook some of the moisture out of it. It kinda looks like a, like a, there’s something called like pepe on Verde, which is like a, you know, like a Oaxacan mother sauce. This doesn’t, this isn’t that at all. This is indeed, listen. Y’all. You ever seen British food? It’s all that. That’s 90% of it. It’s fine. Take this knife, put the chicken in. Wait for the thing to get nice and hot. Hold on, we got it. Don’t do this at home. I can do it because I’m professional. There you go. Make sure the pan’s nice and hot and you get a nice sizzle. It will eventually sizzle. Alright, well cook this chicken a little bit on each side. Check back. All right, chicken’s outta the pan. We tempt it. We got it up to 150. Pull it. It’s gonna rise up to 160 by the time you cut it up, but you gotta let of rest for about five minutes. Then I’ll show you what I’m gonna do with that later. Next best kept secret. Eating healthy foods. Not fat Greek yogurt. Man, this stuff so good. He makes it some protein powder. Put that in a burrito. Don’t do that. But what you’re gonna do is add a little bit of hot sauce. So your Greek yogurt really does taste like sour cream. Got a lot more tang to it, which I like tang to my food. Perfect. We got it all. Vomit puree back there. That’s gonna be awesome. It really is a listen. I like nice, silken, delicious purees in, in my food. It settled and it sort of changed color a little bit. Check it. Now we’re gonna take our chicken and I’m going to dice it into small little cubes. Also, check this out. If you eat snackin’ chicken, that still counts for your macros. I’ve gonna listen. I watched a TikTok the other day, which is a regrettable thing. I should have gone outside, but it was someone saying they have this secret to the juiciest chicken breast. ’cause someone worked somewhere told them and they’re like, yeah, cook it for three minutes on the side, three minutes on this side. Put water in the pan, cover it. No, the only thing that makes juicy chicken is one, salting it first to retain moisture. Two internal temperature, most of your chickens dry ’cause you’re cooking it to 185 degrees. Buy a thermometer for like, literally you can get one for 12 bucks on Amazon and it can prevent you from ruining hundreds of dollars worth of delicious protein over the course of your lifetime. So get that. USDA says 160 degrees when it’s finished, but you do get a fair amount of carryover cooking. So if you pull it at 150, it should come up to 160. Keep it temp juicy every time. Take some lime, make it even juicier. That’s like 10 times juicier than the first lime that I added to a thing. Dang, man. All right, take that toss chicken around with lime juice. All right, make a burrito in a sec. It’s heating up. I am gonna do what the NFL play by play announcers do, where they just explain basic rules of football while they’re waiting for the people to, you know, show a bounty paper towel ad so you’re not actually getting direct heat contact with the flame on your tortilla. What it does is it actually makes contact with the metal and then that is actually what some people would, scientists, I think would call a transfer of energy. So the, the energy is contained in the metal and that has to get in India. Okay, cool. Jesus. Before we started doing this show, I would study the greats of talking about nothing. Uh, Howard Cosell, Bob Costas, Al Michaels, Rachel Ray, guy fii, they’re all incredible. If you really listen to them talk nothing, guy fii going like, oh, that, that’s a hot tub in Flavor Town. You make a right turn, you’ll end up right back in the sauce and you’re just like, dude, just say like, we’re waiting for the chili to cook. You know, and I, but I get it. That’s the show. If I said nothing, there’d be nothing here. It’s got vegetables. It’s good for you. It’s gonna taste good. It’s gonna taste good. That’s the Josh guarantee. I’m gonna add all this chicken to get the protein in there. All this chicken. You’re also working with like a finite amount of space in a burrito. And again, nobody asked me to do this. I just thought that I could, and so we’re here. Great. No, come on. Who do you think I am? That goes in the burrito. This is the real cooking technique. All right. Kind of forget, but I was like, maybe she put some cilantro there for freshness. Pico de gallo. Vegetables, tomatoes. Oh, you might also be wondering, Josh, there’s not any fruit in your diet at all. I don’t know, man. What do you want me to put? Strawberries and breakfast burrito. What do you want me to do? Tomatoes, a fruit. It’s got the nutrients. And then this is gonna provide just the perfect amount of sour, creamy wetness. This. Now this is the most accurate like burrito that I would make at home. This is just full of wet slop. That’s why you got it. Eat it over the trash. Now we just gotta feed it to our giant hulking man. Will, I’ve sort of set you up as like the Ivan Drago character kind of built in a lab, eating the perfect diet. Is that a fair comparison? I, I would say so. You should have a hundred percent accurate. Duh. Duh, duh da, Russian, da da da. I must break you. I can’t, I can’t do that actually. Will what we have before you, I have taken your macros, I got within about two 3% of the macros that you sent me. Okay. And I’ve put all of your daily food into conveniently tortilla wrapped packages you down to taste ’em with me. Yeah. I gotta say this looks like dangerously efficient. Like I mm-hmm. Like, I feel like, I hope my lifestyle never gets to a point where I need this. This is like doomsday level meal prep. Yeah, a hundred percent. Yeah. I think it might actually be delicious though. I’m gonna introduce you to breakfast. Take, take the breakfast burrito. So here we have, uh oh, it’s so wet. Wow. God I love wet food. So this is turkey breasts that we turned into Chorizo, two whole eggs, but we also have some vegetables in here. We got a little bit of cherry tomatoes, onions, and uh, bell pepper and also spinach. Okay, we can have circular. You like, did you roll these? Yeah. Yeah. They’re very tight and compact. I like, I’m impressed. Also, this has zero calories if you’d like any Arizona gunslinger. How hot is it? It’s not that hot. No, I know you got the Canadian genes, but you gotta try a little bit. There it is. You know, I people, whenever I go to restaurants and I order hot food, they always gimme a look, which is like probably the most like acceptable. Racial profiling ever. I agree with that, but it’s just concern to you at that point. Cheers. Cheers. Hmm. Wow. What are you tasting? Turkey. It’s a lot, a lot of Turkey. I don’t get egg at all. Yeah. God, I wish there was more egg in here. I think with burritos exclusively, I have this like sense of responsibility to dominate it. Mm, interesting. So the, the fact that I’m sharing it with you is just like, that means I like you a lot and I do appreciate that. Yeah. Will, if you love lean ground meat for breakfast, boy, are you gonna love it for lunch? I just like to eat. Same. Love that man. Have you ever had Larb? It’s a Thai dish. I have not. So my general theory, this goes into the breakfast burrito. You too, is like spices, right? There’s no calories in spices. Yeah. I’ve watched a lot of people meal prep, just plain ground beef, potatoes and ketchup, and it really bums me out. Mm-hmm. So for me it’s like, well turn that lean meat into a chorizo. So this is based on a Thai dish that’s seasoned with a ton of Fish sauce, lime, and chilies. Okay. And garlic. So this might get a little spicy. Okay. Oh, it’s drier than I want. It’s drier than– How, you somehow made this drier than the Turkey one. How? How is that possible? Come on. There you go. That’s a little bit. Last, um, uh, the fish sauce really gets absorbed by the tortilla. What is, how is fish sauce made, or should I not know? So you take like billions of dead tiny fish and you just let ’em sit in a hole and then you come back and you scoop it. Really? I’m dead serious. Yeah. There’s depth of flavor. The natural weight of the fish compresses the juice out of them. I am satisfied, but I’m not. I pressed. Yeah. Yeah. I like that one way better. This one, I taste like I want a diet. I know. I feel that when I cook at home, you know, I try and cook kind of healthy versions, but actually tracking all these macros and weighing everything, I was like, oh, you, you can’t use anything more than like 90 10 ground beef. Right? Yeah. This is 96 foreground beef. My God, I wish this was 80 20 and I had some beef fat in there to like actually soak up that lime juice. I have a ton of respect for what you do, man. I don’t live life. I live life by numbers. God, that is horribly depressing. It sucks. Yeah. Jesus. My entire like, no. Alright. The only thing in life that I regret is that I’m not somebody else. Yeah. You know, I think, I think I can redeem myself in dinner. Check this guy out. This one’s certainly wetter. So what I did, I love refried beans and a burrito. This is chicken breasts that we’ve, uh, seasoned, salted overnight. Give it a dry brine. Uh, beans though. A lot of carbs in them. And we got in a lot of carbs in tortilla already. I’m shivering, bring it though. So I cut the beans with zucchini to try to make like a nice silken puree. Do you know what, do you know what zucchini is like? Huh? Do you know when girls put like tissue in, in their bra’s? Yeah, that’s like that. Correct. For like the fitness world for a volume of food. Like my daddy always said, if I can touch ’em, they’re real. Yeah. Because I think this is gonna redeem the whole thing. This one looks the best. Oh yeah. Mm-hmm. Mm-hmm. That’s it, right? Mm-hmm. Pretty wet. Wow. Mm-hmm. This is scrumptious. This one, right? Wow. 83 grams of protein in this bad boy. My toxic trait is I think that chicken breast is better than chicken thigh. That is wild. And egg whites are better than yolks. Is it kind of one of those things where if you drink protein shakes long enough, they start to take, like, taste like a milkshake, then you take a real milkshake and you’re like, this is weird. Exactly. Oh God, I’m halfway there, man. Ultimately, in my quest to create the scientifically perfect all burrito diet, I don’t think I couldn’t do this. I couldn’t do, this is like truly my best effort and it’s just, it’s, it’s too dry. There aren’t enough ways to wet it. Do you think you would switch to the all burrito diet? No. No. Why is that? What do you miss? I just miss using utensils, man. You know, like just having a, having experience where I’m sitting with a bowl and a like fork and knife and not just all by hand, like, I feel like this is, like– You can, you can just, you can, you can take that. This is like, I don’t know. I, I just feel like this is too, this is like not a relatable diet. I dunno. That looks relatable to me. No, but do you actually like miss that experience of like, sitting down to like a bowl of a thing that, that feels like a meal to you? Yeah, because I usually treat my food. Like an F1 pit stop where I just like, just speed through it. Yeah, yeah. Now I have to actually be mindful, which is like a concept in general. And you’re talking about dominating a burrito. I kind of feel that. Yeah. I like to just get it down as fast as I can, but in a way that I get so much joy out of. Um, Will, thank you so much for joining me, man. Appreciate. Thank you. That was, that, honored to be here. Absolutely man. And make sure you check out Will’s channel. Will, what’s it called? Will Tennyson. Creative. Yeah, that one. Yeah man. Where else can they find you? You got anything else to plug? Will Tenny on Instagram. Will Tenny? Yeah. I like that one better. Yeah, you got like a code for supplements. Code will. This guy’s got all the answers. 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