Today we’re making a fancy Chili’s Triple Dipper combo. Emily and I are taking the beloved Chili’s Triple Dipper to new heights. Can this all American southwestern staple be rebranded with another country’s southwestern flavors? Today we’re numbing our tongues with delicious Sichuan spices, my knees are sweating, and making a Chinese inspired appetizer trinity that will have Emily dancing like she’s never danced before. Can Chili’s handle the mala spice, can Emily and I handle each other? I will kill you in your sleep. Let’s find out. I’ve never eaten a Chili’s Triple Dipper combo in the comfort of my car. I’ve eaten it at the Chili’s. I’ve never taken it in my car. This feels like a different level of indulgence. I’ve taken it in a car. I usually get these, the egg rolls. I think that I’ve gotten the, cheers, I think that I’ve gotten the, what are they called? Mozzarella sticks. Yeah, so these are mozzarella sticks. but now Chili’s has- Wait, those are mozzarella sticks. What Chili’s started doing, this is recent, they started saucing their mozzarella sticks. Oh my god. They’re so good. This taste like something an upper middle class mom would reheat from the freezer on game day and you’d be so stoked. I’ve like taken these home and then next day- Smell like body odor to you? Yeah, but in a good way. Same. Sometimes I like a little body odor. I do too. Little pheromones coming at you. Yeah, yeah. See if we can get a cheese pull on. Oh my, oh, oh. The cheese is just denatured sitting in fire. Eat some Nashville hot mozzarella. This is insane. The shape is interesting. The sounds when I bit into that. Can I be real? Yeah. This is bullshit. What do you mean? None of it tastes like Nashville hot chicken or a mozzarella stick. No, Chili’s bite sliders. I’m gonna put some Nashville hot moz in there. Gross, I don’t agree. Check this out, though. Then you’re gonna dip it right in the ranch. I’m gonna dip it in the hot sauce over here from the. Mmm. Mmm. There’s bacon in there. Yes, there is. This is the most indulgent American thing you can do right now. You know what I mean? It is. I’m gonna miss America. I don’t want to give away the goat just yet, but Chili’s is a hallmark of southwestern cuisine, right? Okay. Southwestern of what country is what I’d ask you. Mm. A lot of different countries got a lot of different Southwest. That’s true. And I wanna take a little trip ’cause I wanna start franchising Chili’s in other countries. Ooh, can we go to Tijuana? I need some dental work done. Ah. All right. Woo. Is this like how Elvis started the dance? He was like, oh God, I don’t know what’s going on. Gotta get pumped up. That hurt my inner thigh. What was that? Sometimes you gotta do things to get yourself excited about stuff. It’s me almost every morning. I gotta look myself in the mirror and I gotta say, Josh, stop being such an idiot and I slap myself in the face. You might be wondering if we’re making Chili’s southwest egg rolls. Why we have a large wok with a bunch of ingredients like tofu in front of us. I’m excited. I’ve never seen a wok. I’m kidding, I’ve seen one, I don’t know why I said that. She’s not kidding. What my theory here is- The dance didn’t work. Let’s try a different one. Okay. Did you see those, those TikToks where people are like, this gets a really good photo when you walk like that. We’re gonna move forward and do it. So you just like, okay, ready? Everybody do like a bunch of freeze frames. If you was doing that 250 years ago, you’d get burned as a witch. I’m pretty sure if I just walked outside at that time period they’d be like, yeah, we gotta burn that one. So we’re going all the way to the Sichuan province in China right now. and if you look at the rise of Southwest food in China and America, they actually follow roughly similar. They being really led by young people in the 1990s and now both of them are still dominant today. So I want to make a Mapo tofu southwest of China egg roll. That’s what we’re doing right now. We got a bunch of chili oil that we made with Sichuan peppers, peanut oil. We’re gonna get a lot of that in there. Boom, ginger garlic. This smells like Benihana’s already. Try that, just like dip your like, grab a little bit of that and put it in your mouth. Yeah, yeah, yeah. Sichuan peppercorn. So in Sichuan food, there’s a sensation known as mala. Ma is the numbing sensation that you’re about to peel from that. Also a great movie. A hundred percent what? Ma, it’s a good movie. But there’s a movie called Ma? Yeah. What do you mean? Anybody else know what I’m talking about? There’s gonna be a sequel too. Oh Jesus Christ, that hurt. Are you okay? Why did I splash that so hard? That stuff you made me taste made my mouth numb. Yeah, yeah, yeah, good point. That’s the ma and then la comes from the spicy of the chili peppers. So we’re trying to stir fry this Dobanjiang, the Sichuanese fermented pepper paste. Okay. So you ferment it with fava beans and peppers for like several years and then you add it here and you stir fry it and then now we’re gonna take half of this ground pork. Now this is a fancy corra budha pork, also known as Berkshire pork. That’s gonna go right in there. It looks good. Hot diggity dang. There we go. Can you take all that tofu and just dump it right in here? Oh, that’s tofu? I thought it was just nice little cubes of cream cheese. What did you think when I said mapo tofu? What did you think? I think when I hear tofu, I black out. Because why, why are we doing that? Why are you and I doing that? Tofu is a thousand year old delicacy that’s delightful and all of these beautiful aromatics soak into the tofu really, really well add it in there. Lemme start hacking it up just a little bit. We still want kind of big cubes in here. They’re kind of fun. I wanna spank it. Spank the tofu. Oh. It’s not as fun when it’s a little chunk. Here, I’ll break the tofu up, add it in here. You hack up the tofu. It’s fun. Wait, wait, wait. Are we chopping it or am I smashing it? Don’t smash it. You wanna chop it into like nice kind of big cubes. You can chop those up like in a half. I’m just gonna lob some tofu back in there. Ooh, this is fun. Try that. No. Toban djan. Ooo, dang, that’s good. It’s nice, right? I’m just afraid my mouth is now gonna be like, I’m not gonna be able to feel it. Yeah, yeah, well that’s kinda the fun part of Sichuan food when you have the Sichuan peppercorn, there’s a chemical agent in it called the Zanthoxylum and it makes your mouth feel like it’s kind of being gently electrocuted, but I like that feeling. Maybe they should use that at the dentist. They should. They won’t give me laughing gas anymore. You got cut off by the dentist like a bartender who over served you? Well, out here in California, they don’t really offer it to you anymore and I think it’s ’cause people do weird stuff. Yeah, that explains that. But I had so much dental surgery. Little bit of sesame oil. I have talked about in many episodes. In Tennessee, they really give it to you. Little bit of sugar. I guess that I’ve, my mom said that they had a talking to with her about me. That looks pretty good. I don’t remember what I did. Little bit of chicken stock. I hope it was hot. Can I see this? I don’t know. I do remember one time my mom swears that this is not true. I guess I was like stressing out. I think that’s what it was ’cause I had so many surgeries that I started getting more and more nervous every time I went in and I remember the lady for some reason saying, do you want me to slap you in the face? It would probably be doing your mom a favor. So I added just a touch of sesame oil in here. That’s what it was. That’s what the sesame oil does. It’s nice and then I added some chicken stock. Just a little bit of cornstarch. Should we try it? Should we try a little scoop scoop? It looks, it looks. This looks like good eating to me. I don’t know, the tofu thing. Okay, I haven’t had a ton of tofu. I don’t want to insult the tofu eaters out there. I’m open to it. Ow. Ooh. Try it. Wow. Shut the front door. That’s a festival of funk right there, brother. Sorry, I went into Guy Fieri mode. We should come up with a new song for Chili’s. We need Skrillex to come into the trapped out room. We’re so outta touch. How was that Gen Z? Did you like it? Do you like the Skrillex? Was it cringe for daddy? Daddy Cringe? I’m Mommy Cringe. This Daddy Cringe. I’m not Daddy Cringe. Please don’t put Daddy Cringe on me. She can be Mommy Cringe. I don’t want you to like me. I’m gonna cut up this corn. So we have this beautiful tricolor heirloom corn right here. There is corn inside the Chili’s Southwest Egg Roll. You know, people hate their mommy when they’re a teenager anyway. Are you teens? What are you? The Gen Z, like half the people in this room are Gen Z. They have jobs now. We pay them. They’re all around us. All right, Gen Z in the room, are you on the 401k matching program? The call’s coming from inside the house. Yeah, you need to plan for your future. Are you part of the 401k matching program? Oh I am. Good. But also I’m in a lot of debt to American Eagle Outfitters Visa card. Don’t do what Emily did. Don’t do it. It’s bad. I haven’t paid it in six. It’s in collections now and so it doesn’t exist. Come and get me. I don’t own anything. What are you gonna do, take my car? There is no car. What are you gonna do, take my kids. There are no kids. I think Emily’s really figured out- I don’t exist. I’m a ghost. These are great jeans, though. Thank you, American Eagle, thank you. I aggressively paid off my student debt when I was young. Aggressively? I very aggressively paid off my student loans. You wanna know what’s really sad? I don’t have any student debt. I just have debt that I did on my own. You have jeans debt. No, you could use it on anything and I did, oh I did. I mainly used it to go visit a boyfriend in Colorado that didn’t work out. We can just catch everybody. We have our Mapo tofu here. We added this really wonderful organic pasture raised and grazed Monterey Jack cheese. We got it from the Arajuan. This is made from Haley Bieber milk and then we got the scallions in there. We have a little bit of Chinese water spinach that we popped in there along with his beautiful heirloom corn. Tell them about your boyfriend in Colorado. Oh yeah, it didn’t work out. Y’all met him, I think. I had a birthday party in a graveyard one year and he was there. I don’t thin, no, none of y’all came to that. all y’all. I’m kidding now. Who was this Colorado boyfriend? I never met them. I went to high school with him. Oh, is he in prison? No. Might be cold. I didn’t like that at all. That experience was bad. Wasn’t too bad. So I know what you’re saying. You talked about southwest China. Are you only making Sichuan food? No, I think I’m actually quite inspired by the provinces of Yunnan and Xinjiang as well. You were talking about cats throwing up. No, I don’t have a cat. You have a cat. I have a cat. He throws up a lot. Yeah? He screams a lot too. He screams deep into the night. Goes ah, ah, ah. Why, why is he screaming? Because he wants food because he is a chubby little baby. He’s hearing you talk about the different provinces of China. He’s like, I’m bored. Bored. Many people think the idea of regionality and terroir is a western European phenomenon, but, no, in China actually dating back thousands of years different provinces have produced different varieties of- I’m gonna go ahead and I’m gonna add these flap side down just how I know you like it and then we’re gonna fry these off. What, what did I say? Actually, you know, I’ve had a couple of moments. What’s up with Hailey Bieber’s milk? Heroin. Is that like Sydney Sweeney bathwater soap? Is that what we’re doing? I want that Sydney Sweeney soap. I hear there’s a hole in it. I wanna figure out what to put in there. Emily, can you please brew me a cup and a half of . You see this? Yes. You can take that home. So what we’re making right now, we’re doing the Chili’s Gig Mouth Billy Bass sliders or whatever they’re called and sticking with the southwest China theme, one, I know what you’re saying, that’s from the Fujian province, that’s not southwest China. Bear with me because- Bear with me. Bear with me, panda bear with me. Yeah. Puns. We’re making tea rolls with oolong tea. Tea rolls? It’s gonna be nice. It’s gonna be like a nice sweet roll that’s sort of infused with the flavor of oolong tea. What the hell we doing with that? To make the sliders that we ate in the car. Chinese bacon. It’s cold again. Check this out. Chinese bacon, smoke cured pork belly. I put the tea in, right? I’m making fun little bacon bits for our little burgers and then we’re gonna be inspired here by cumin lamb, which I’ve mostly eaten at Sichuan restaurants, but it actually comes from Xinjiang. Wanna say that again for the people at home? What? What kind of lamb? What, Siuchuan cumin lamb. Oh, I thought there was an H in the front there. No, what? Hucumin lamb. Because that’s like what children are, you know, human lamb. Cumin lamb, which comes from Xinjiang. Shout out to the Uyghur homies. You got a lot of Uyghur homies? Say that again. Do you know about the Uyghurs? Okay, gar at the end. Say it like we go like Uyghur. Like Uyghurs. They’re a predominantly Muslim minority in China from the northwest. I think we all heard something else, didn’t we? What, yeah, not, no, not that and they have a dish that is very heavily cumin accented lamb and cumin made its way from Xinjiang down to Sichuan in like the nineties. Why don’t you people care about regional Chinese food waste? Is that enough tea? I care. Get this nice Chinese bacon. There’s a lot of fun molasses in that bacon. It’s gonna be nice. We wanna get it steamed a little bit to rehydrate that meat. How do I know when it’s ready. Do the little bears go like, meow, or they fall out of the tree and die ’cause that’s like how they die, right? Is that why the the pandas were like- We’re talking about binturong, my favorite animal? Is that a panda? No, it’s a bearcat. Oh, is that why they made those? Remember we got stuffed animals on tour and they gave me a red panda and they gave you- A binturong. Somebody knitted us those guys. They were so cute and I have a little raccoon that I sleep with. I don’t sleep with my binturong. You guys, I found out something cool about this teapot. So I put the top on, right, and then underneath there’s like a magnetic thing and when it touches it. That’s really cool. This is the coolest thing I’ve ever seen. That is really cool. I’m really excited for you. Normally I don’t get as excited as you do for stuff. See this one’s just staring right at it. He’s like entertainment. This is like TV to these tiny fake pandas. Streaming this tea. God dammit. What? God dammit, Emily. What? Oh, it’s ’cause I, dang, got dang it, got stupid idiot. It’s different when you’re here. I wish I could chuck off one of these pandas and keep it in my pocket. Start mixing the tea into that dough. It’s looking nice. We actually wanna let this flour kind of cool that dough down and then meanwhile got this beautiful Chinese bacon rendering so sweetly in there. That’s gonna add a nice little counter. It’s great. Hey, can you crack an here, I’ll crack an egg. I wanna crack an egg. Crack an egg. You crack an egg. I like these eggs. He’s got a little smiley face on it. Even though like how come the egg with the shell is a sentient being, but the chicken inside the egg. What came first, the smiley face on the top of the shell or the chicken? You can add the yeast in there now that the flowers cool down because if your water’s too hot, it can’t actually kill the yeast. Oh, some of these are brown and some of these are not. Yeah, we got this one’s blue, check it out. What? We should have the fanciest egg in there and that’s the blue egg. Wait, are these chicken eggs or they are chicken eggs. Human eggs. Human eggs, Emily. Yeah, crack two in there, why not? Only supposed to be one. That’s a nice little, you’ve had egg bread before. It’s nice. Emily, look at these little bacon bits. Don’t these look fun? This is awesome. Don’t give me one. They’re too hot. Now you’ve giving me cold. This is like Goldilocks up in here. You never give me something that’s just right. Goldilocks was an entitled brat. Eat that. Walking into a bear’s home. That is such a white girl thing to do. That’s why such a white girl thing to do. Walk and be like bears live here. Let’s just go inside. Welcome to my travel blog. This is kneading, we’re gonna go ahead and shape that, get that resting and then we have these lovely bacon bits. We’re gonna get to our burgers. Let’s do it. We’ve made our buns. So here’s the thing, Chili’s- Dance, new dance. Serves their buns in twos. I serve my buns and twos. Sometimes it’s in fours when I’m wearing just the panties, but I’m wearing a thong today. Am I? Hang on. Break these apart. No, no, it’s fours today. Smell the tea. Oh my God. That tea smelled amazing by the way. Yeah. Beautiful. I wanna try this. You wanna try this? Yes, please. Wow. ♪ Take this bread ♪ ♪ Eat this wine ♪ ♪ This is my body for you ♪ I’m so sorry, I don’t know the source material. Yeah, you do, you know the first part. What was it? The Old Testament. You know this is the New Testament. My God, this is so good. You know what this tastes like? Texas Roadhouse rolls. I think it’s better. No, it’s definitely better, but like the amount of sugar in there. Wow. Can we grind up some lamb burgers? We gotta make up our sliders. We gotta make up our sliders. So I’m gonna finish grinding this meat. We have a bunch of nice ground lamb shoulder going on in here. I’m gonna crank this up. Emily, clear your fingers, fingers clear? Finger check. What? Finger check. Lemme see your fingers. Thank you. Finished grinding this lamb. Got about an 80 20 fat to lean grind on it. Lean to fat, not fat to lean. Get in there you bastards and so now we’re gonna add all of our aromatics. Don’t talk to the human lamb like that. They died for our sins. They really did. You know, every time I put on rubber gloves, I think about how I really wanna play Rogue from X-Men. I’ve always wanted to play Rogue. I’ve always wanted play Rogue and then take off the glove, you know, ’cause she wears gloves ’cause she can’t touch people. ’cause she kills people, but then she like takes off the glove she’s like she’s gonna kill somebody and then just slaps him in the face with her glove and then was like, just kidding. Challenging Magneto to a duel. Yes. Slap him in the face with a glove and then he’s like, I’m Ian McKellen. I’m gonna add a little bit of this barrel aged soy in here. Not too much ’cause I don’t wanna overly salt the meat, but I do want to get a little bit of that flavoring going on in there. Can I put all the other stuff in? Well you, yeah, put all the other stuff. Tell me what all the other stuff is. I’m gonna toast up these buns. Well, this is chopped up green onion. Hey, Emily’s one for one. Put the counter up. See what else you go, see what else you got. This is crushed red pepper. It is a crushed red pepper. Not the stuff that you’d get at a Sbarro, but, yes, Sichuan red pepper. Oh nice. This is is it like that spice that is just like all the spices in one? If you don’t know it, just take ’em off. Is it nutmeg? No. What is it? White pepper. Oh. This is vinegar. No. It’s an oil. Wait, is it? Yeah, it’s an oil. Wait. Oh no, you were right. Yeah. No, no, no. It’s not vinegar, no, no, no, it’s not, it’s not. You’re not gonna know it. Sichuan wine. I should have known it was wine though. That’s kind of my deal. That’s sugar. Good job. Thank you. The bar is so low for me. This is garlic. Yeah. The last one’s more gonna test your memory retention. Is it brown sugar? Oh, it’s the BO thing. It smells a little bit like body odor. What kind of lamb are we making? Virgin lamb dust. No, we didn’t ever said virgin lamb dust. Emily, when I said we’re making blank- We ground their bones and we made it into dust. When I said we’re making blank lamb sliders, what was the word that I was saying? Human cumin. Yay. Dump all that cumin in there. Do we need to put, what is that? So these are some Sichuan vinegar pickles that we made with some chilies. Do you wanna eat a chili? No. Does anybody wanna try this? Is it good? Oh no. Damn, China. A hot ass pickle. Are you okay? We got more of that fight milk? You mean that Hailey milk. Hailey Bieber’s milk. Oh my god. Do we need to cut? No. Mix the burger. Well, while he’s gone, I wanna talk to you about getting your blood pressure checked. Don’t do it. It’s gonna be high. I don’t do it anymore. I know it’s gonna be high. My knees are sweating. Your knees are sweating. I think my knees are they’re on their last legs. Oh God, that milk feels so good. I am getting un funnier. That’s in my old age. We’ve all noticed- I will kill you in your sleep. I’ve eaten those chilies before. That was like a hot. Oh it it was hot? That was really hot. Oh, that’s what screwed you up. What the hell do you think happened? I thought something was happening with the bread. I was confused. Turn that on. Turn what on? The pan. Dude, that is ripping the back of my throat right now. Are we doing a minimum, a maximum? How are we feeling? High. Big. What happened? I didn’t. Oh my God. This is why I don’t come close up to the camera. Ah, oil in the pan. This is oil, correct? How much are we doing? Are we doing a little bit of that? Keep it going keep it, yes, yes. Yeah, no more than that. No more than that. What do you think is said more than that? More oil please. Oh, I thought I, okay. I was so proud of myself for doing something. I’m also proud of you to be clear. Thank you. Hey, can you do me a favor? Can you add a lot of salt to this? Yes, I can. Okay, I’m doing it onto that. Yeah, yeah. That’s solid. No, that’s not bad, that’s not bad. Everybody’s like asking me to do stuff and then I can’t do it right. Do the other side, I know. If we’re being honest, we’ve set you up for failure. ’cause I get kind of mad when people are like, hey Josh, do you wanna come play like a character? I’m like, I don’t know how to do that and then we’re just like, hey Emily, want to come cook Sichuanese food? I don’t know how to do that. We have four sliders up in the pass. Chef, sliders down, get some Sichuan. We got some Sichuan ranch that we’re putting on the burger. You want me to put that on the bread? Yeah, yeah, put a little bit of that on both sides, both sides, both sides, both sides. You put that ranch down, I’m going into the burger immediately ’cause we put a little bit of nice young Gouda on there. We were like, what cheese would go with Sichuan burgers? I don’t know. Then we thought what cheese do we like to eat and we wanna keep it in the kitchen, Gouda. So that’s why we got a nice young Gouda here from Milk Farm. It’s a really great product. There’s a really good Gouda joke in “John Tucker Must Die.” I just watched that movie. No, it’s not. It was in “She’s The Man.” Can you tell me the joke? What’s your favorite cheese? What was it? My favorite’s Gouda. Amanda Bynes. That’s the joke? Well, it was just funny the way that she said it. If I explain it, it’s just not good. You have to see it. You have to see it and that movie is free with ads on YouTube much like the name of the podcast I have on maximumfun.com called “Free with Ads.” It’s about the movies that are free with ads. I’m doing a plug. So we got our beautiful lamb sliders down there. It smells, Emily, tell ’em how good this smells. It smells good. Alright, tell ’em more about your podcast. It’s me and Jordan Morris and Matt Lieb and we talk about movies that are free with ads on YouTube, Tubi, Pluto, all that stuff. We did “Land Before Time” recently. That’s fun. We just recorded “No Country for Old Men,” which amazing. Wildly different movies “Land Before Time.” Oh yeah, we don’t care, if it’s free, we’re watching it. Also, we watched this movie called “Strip to Kill,” which the cover of the movie I saw at a grocery store rental kiosk when I was a kid and it kind of was a sexual awakening for me and it was this lady in like a little lingerie outfit and then all these hands are reaching through a wall and like grabbing at her and I kept telling people about it and people were like, that doesn’t exist, that’s probably a dream and then somebody found it. They found the movie. We didn’t know what the movie was and then someone emailed it and we found it and we watched it and it was horrible. Look at that. These sliders look insane. Emily, look, look into the eye as the lamb grease bulges out. Wow. I cannot wait to eat this, but we can’t eat it yet ’cause we gotta make one more thing. What? Mozzy, mozzy sticks. Oh those weird puds, hockey pucks of like stuff that they made. I don’t like those, Chili’s. You could do better than that. What’s wrong with a stick? We have to start walking through this. So this is a dish- You just refilled all the stuff I already put into it. I know there’s a lot of great aromatics in Sichuan cuisine if that’s what you’re talking about. Now that’s brown sugar. I’m gonna make sure those mozzarella sticks are nice hot because we’re actually wok fries from the mozzarella sticks. We’re need to get this hot. I need to explain what I’m doing here because it sounds pretty crazy. So fried spicy bits of crispy things. When I say that, what Sichuan dish do you think of? Crispy rice. That’s right, laziji, laziji is a spicy. Did I get it right? No, it’s fried chicken, but I just said yes. It’s fried chicken, laziji. It literally just, the la as in ma la la means spicy, ji means chicken, so we’re making laziji right here. So what we gotta do, what we gotta do, what we gotta do. Emily, eat more than mouth numbing stuff. No, okay. What if I dumped it all in my mouth? Ah. It’s good. Sichuan peppercorn is great. We do not advocate. What’s really cool, a lot of people think of Sichuan food is all like universally spicy, but a lot of the chilies were actually used ornamentally, so we’re just gonna add some more chilies in there. Emily, figure it out. Fry the chilies, we’re gonna add green onion, we’re gonna add our garlic, we gotta go quick on this. We’re gonna add ginger, spicy. Ah. Little bit of hot oil in there just to fry up those chili tops. That’s fantastic. So we’re getting those chilies nice and aromatized and again, Emily, we’re gonna throw all of our stuff. Ah, my eyes, God dammit. Okay. Sichuan peppercorn going in there. It’s Vicks VapoRub, I swear. Just a little pepper. Oh god, we got white pepper. We’re basically making a natural hot spice here. We’re gonna add a little bit of salt going in there. That’s so good. We’re gonna add brown sugar. We want this to be sweet ’cause Nashville hot chicken is sweet. To stir fry that, I’m gonna get a lot more oil going on in there. I don’t like that bit that I did. What bit? Where I poured a lot of that in my mouth. You did a bit? Yeah, it feels like pop rocks, teeny tiny microscopic pop rocks are going off on the tip of the tongue and I can’t stop watering. Isn’t it nice? No. I love it. It’s a watery experience. So we’re actually going to put the mozzarella sticks into this. I’m having a very interesting, very interesting butt experience. I’m adding just a little bit of vinegar. I want a little bit of acid in there. There we go. This is something that I don’t believe has ever been done before is wok frying large mozzarella planks in a bunch of Sichuan aromatics. Ha. Emily, we’re doing Sichuan wok fried mozzarella sticks. I think that’s great and I love that you did the same stupid shape that they did in theirs. Egg plank of mozz. I haven’t been this excited to eat something. Everything tastes different now. Everything tastes different. Have I ruined myself? I think I’ve ruined myself. Oh no. If you’ve ever had laziji, you’ll know that there are way more chilies than you can eat, but that is to perfume the entire plate. I’m just gonna drop it all over there. We’re gonna add a little bit of scallion on top for garnish. Nice chunky scallions. I just want people to know I’m still here. I’m just very uncomfortable. Emily, this is gonna get such incredible cheese pull, and, hey, if you wanna experience the best cheese pull of your life, go to sporked.com. They’ve ranked all the best cheeses for grilled cheese. You have a cheese bullet. You should also go to Sporked’s YouTube channel. I’m on there sometimes and I’m drunk. Flabajing. Flabajing, ow. I’m so greasy. You know, you wanna know something person who makes this sauce, it is hard to open that jar. I have it at home and I’ve only used it once ’cause I can’t open it now. You need to figure that out. Great sauce, though. Bad jar. That’s a good note for Jing. Yeah, Jing. You know me. Does he know me? She, no. Put that over there. I don’t know you. We did it. Yes, yes. God, yes. Hey, hey, no, you. No, don’t point up there, point to you. Don’t point up there, point to you. It’s all you, it’s all for you. We did this, we did this with God. Come on. Here you have it, our southwestern Chinese Triple Dipper combo. Triple Dip, Father, son, and the holy whatever that is. You know what I mean? There’s no holiness in there unless, well, the real holiness is Sydney’s soap. Oh yeah, it’s Sydney Sweeney’s soap. Exactly. Emily, here we have it, our Southwestern Chinese inspired Triple Dipper combo made with plenty of fancy ingredients, but before we eat this, we gotta eat the original one. Get it up quick. Let’s take our bites quick so we can get to this ’cause I really want to freaking eat that stupid mozzarella stick. I know, me too. Eat fast, eat fast. All right, eat fast. Whoa, cheese, no cheese pull. Okay. Yum. Ooh. Ooh. That’s cow. Listen, it’s good, but we gotta get to these mozzarella sticks. I wanna see if this, look at the grease coming off. Okay, pull it, pull it. Nashville hot mozz. Oh yeah. Look at this Sichuan hot mozzarella. God bless the beautiful nation of China. Wow. Take me as one of your citizens. It’s still going. The ooze is loose. Hold. And now we eat. Cheers. Cheers. Oh. Oh. Oh my God. Dip in the Sichuan ranch. You guys. Oh, the crunch on it too. All right, I approve this shape for this one, but not for you. Okay, are you ready for this? Oh wow. That’s one of my favorite things I’ve ever eaten in this kitchen. Okay, guys, don’t hold back. All right. All right, here we go. Oh my God. Oh, baby. Oh, oh boy. This is the best thing I’ve ever eaten on this show. Dude. I don’t think that this can top any other fancy fast food. It’s that body odor, it’s that cumin. I’d still eat this if it was human lamb. That’s how good it is. That’s how good it is. You got a real wet mouth. Yes, I do, baby, yes, I do. Josh, first of all, I just wanna thank you very much. Come on, come on. It’s a lot of oil. This is a good shirt. We’ll slide right off each other. I wanna thank you for having me on the show. I really appreciate it. Also, how much would this be? Only $217. This is pretty cheap and a lot of that’s coming from importing costs, from stuff coming from China. This is really, really special. This is the best meal. I agree. I think that we’ve had. This is just really special to me. It’s special to me too. On my deathbed, I’m gonna be like father, son, and the holy. As you say that, I’m just gonna throw a mapo tofu egg roll right through that Sydney Sweeney hole in your mouth. Head over to sporked.com to check out their full list of the best cheese for grilled cheese.