- What’s the Beyonce thing? – Okay, it’s like this. She goes like this. – And then Jay-Z comes in with the mayonnaise, and he goes. (Nicole laughs) (upbeat music) – [VOICE] May I take your order? – [Josh] Hi, yeah, may I have two 10 piece McNuggets? And can I get honey mustard as well as Buffalo sauce, please? – Iced coffee. – [VOICE] Anything else for you? – What do you want in your iced coffee? – Two iced coffees. Can we get two large iced coffees please? – [Voice] Three, three, three. – Three large iced coffees please. – One with vanilla, one with vanilla. – I’m sorry, can we get one with vanilla? And then the other two black? – [Voice] Anything else for you? – No, thank you, been a long day, you know. – Okay, I’m going to hand this off in the back for some reason. – Here, no one in the back. – Yeah. – Nugget time, nugget time I know you normally eat a four piece, take a 10 piece. – Oh my gosh, it’s like Hanukkah. – 10 McNuggets for the eight days of Hanukkah. – If you could be any McNugget shape, what would you be? Say it on three. One, two, three. Boot! – Ball! – You’re boot, I’m ball. – I’m boot. – I love just the ball shape in my mouth. People don’t know about the nugget shapes. They don’t know about boot, ball, bell, bone. – Well, we’re here to teach you guys. – Oh, they’re going to learn something. – Can I have a honey mustard please? – I thought you liked Buffalo. – I like to go like this, and then I go like this, and then this is how I eat my nugget. Like this, and like this. – This is kind of beautiful. I love this color palette. – And then whichever side you want, and then flip. You’ll see your bites are too big. – I’m a big man, I take a big ball bite. – But that’s a little thing, a little method. – McDonald’s chicken nuggets. – Pink slime. – Pink slime. McDonald’s takes all white meat, and they just throw it into a giant industrial blender with a bunch of skin and fat and other stuff, and then they freeze it, and then they actually tempura fry it. – Tempura? – This is technically tempura batter. Like, McDonald’s calls this tempura batter. These are incredible. Like this is the best, it’s the best nugget in the game. To me, it’s never been beaten. – Yeah, never. – How do we fancify this and try and beat the McDonald’s out of their own game? – [Nicole] I have a lot of ideas. – Help me, help me. I’m stuck in chicken nugget ecstasy right now. – I think we should use some interesting chicken varieties. – I think you’re thinking what I’m thinking. – One, two, three. Goth chickens! – Silkies! (Josh laughs) – Yeah, they’re goth chickens. – Yeah, so the black skin, like, kind of like blackish blue type chickens. I’m excited about this, this is a challenge, because this is a lot simpler than most of the things we’ve done at Fancy Fast Food. – But you know there’s something fantastically beautiful about making simple things fancy. – I agree. – [Nicole] Yeah. I’m excited. – And we’ve got to do honey mustard and Buffalo too. – Oh my God, boy oh boy. – Which shape is this? – A boot. – This is a whale. – Bone, boot bone. – It’s a boob. – You spit in my eye, you cretin. – Let’s go make some fancy nuggets. Because chicken nuggets are so simple, we have to like really infuse every single layer with a lot of flavors, but we’ve got a plan to do that, right? So we’re taking Herbes de Provence, right? (cash register dings) This is like lavender, oregano, thyme, sage, rosemary. – No oregano. No. – Marjoram, garlic, thyme, earth wind and fire, all inside of this. But Herbes de Provence, we’re going to use that to season the chicken. Then we have the classic four peppercorn blend. (cash register dings) We got pink, we got green, we got white. And then an ingredient I’m very, very excited about. – Didn’t you say four pepper corn? – [Both] Green, pink, white, black pink. – Oh, Blackpink. I love them. – Yeah, me too. – All right, and then we got awesome Sansho peppercorn. (cash register dings) This is actually 50 bucks a bottle. It comes from the seed of the Japanese prickly-ash plant. It’s sort of a green variation on the Sichuan peppercorn. So you’re going to get that Mala kind of numbing effect. – Cool. I’ve never used something like this. – And then we’re also going to make condiments for this, right? So we’re doing a Buffalo sauce. We got Fresno chilies for that. And then we also have chile chiltepin. (cash register dings) Which is this very small sort of Chile de árbol. That is from Mexico. It is incredibly expensive and very, very flavorful. We’re also, for the vinegar on that, we got Balsamico Blanco. (cash register dings) Some 15 year aged white balsamic that’s going in there. – [Nicole] Wait, this looks thick. – And then we’re going to make a fancy honey mustard, right? So I figured what better thing to make honey mustard out of than mead. (cash register dings) Which is actually fermented honey liqueur. – [Nicole] Shut up. – All right. And then we got avocado blossom honey. (cash register dings) One of my favorite variations of honey, it’s got a lot more earthiness to it. – Can I smell it? – [Josh] Yeah, yeah, give it a- – [Nicole] It’s so dark looking. I don’t think I’ve ever had- – You want me to waterfall it into your mouth? – No, no, no, no, no, no. – [Josh] Sorry, sorry, sorry. – I just got my hair done. That smells beautiful. – A lot, a lot earthier, a lot like less floral than your typical wildflower, clover, orange blossom honey, et cetera. – Wow. – Then to add to that earthiness for the honey mustard we’re going to be throwing some Black Truffle Mayonnaise in it. (cash register dings) – You’re adding mayonnaise in the mustard? – You got to add mayonnaise in the mustard. – Are you crazy? – Every good honey mustard has mayonnaise in it. We’re not having this fight right now. – No, okay. – The mustard for the honey mustard. We’re using Maille. (cash register dings) – Maille. – [Josh] Maille. – [Nicole] Maille. – It’s actually Malé! – Mr. Worldwide mustard. – People come on the show, come make nuggets with us. And then for the actual chicken nuggets themselves, we have a whole chicken. (cash register dings) So this is a black Silkie chicken, right? Got this beautiful white plumage out in the wild but it’s got this dark black skin and then this sort of bluish black flesh. I have never actually worked with these before. I fried up some Silkie chicken wings once, it was pretty wild, but we’re actually going to break that down and grind up all parts of the Silkie chicken including some of the skin. And we’re going to cut that with some duck breast. (cash register dings) We want that nice fresh meat. Yeah, Nicole, open the pièce de résistance there. (bells chime mystically) Is that Marsellus Wallace’s soul? – No, it’s Ace of Spades. – [Josh] Yeah. So we have Armand de Brignac, AKA Ace of Spades Champagne. This is owned by Jay Z. He’s trying to like turn it into- – What? Jay-z owns this? – Jay-z owns this. Jay Z is as much a part of this as anything. Is me, you, Jay and Beyonce right now in this kitchen. – This is crazy. – We’re actually going to make a tempura batter with that. Because as we talked about… (both laugh loudly) – That’s like honestly sacrilegious. – It’s not, we’re going to drink some of it, of course. – Oh my God, I’m so excited. Have you ever seen the music video when Beyonce is in the hot tub and then she like pours out the bottle like she doesn’t even care. When I’m like making the tempura batter, I just want to dump it in like Beyonce, like I don’t even care. – This show is just an excuse to drink at work. – Yeah. – Nicole, when you took Krav Maga classes, did they teach you how to disarm a man with a knife? – Yeah, they did. You say, stop. – Aw, oh my god, that’s sharp. All right, so we’re going to start breaking down these Silkie chickens. We’re going to try and use meat from every single part of the Silkie chicken. I always like to take off the wings first. Wings are the kind of really easy thing to start with. – I do it a little bit differently than you. I don’t just start cutting. So the first thing I do is I just take a wing and I like pop it out of the socket. – Yeah. And a chicken is like a puzzle, right? It’s very linear and anatomical. So you just got to go and you just got to pop the bones. You can see it actually exposed and then you get the knife just sort of into that ridge. – Like so. Also this, you can take off and wear as earrings. – [Josh] Oh my God. I want to turn this whole thing into an earring. We are going to start a whole line of dead animal jewelry. Go to mythical.com. Buy just rancid chicken meat. Okay. So now I’m just removing the breast. This is where we’re going to get a majority of that meat from, but honestly, Silkies have such small chicken breasts. – How does that look? (Josh groans) – It looks pretty good. I mean, I got like a nice solid chicken breast out of this. – [Nicole] Wow, that’s a beautiful filet. – I’ll take that. So I’m going to pop that in the meat bowl. Kobe. All right, real quick, we’re just going to take this duck breast. I’m just going to cut it into some large chunks. Again, McDonald’s, right, their Chicken McNuggets are all white meat, but that was a thing to satisfy health conscious parents. Because they were like, we’re going to take our fried bird meat served with a gigantic Coca-Cola and French fries and make it healthier by using all white meat. And then they made it worse. So we’re going to reverse that curse, and we’re going back to the OG dark meat Chicken McNuggets. We’re making the darkest meat Chicken McNuggets. I mean, look at the color palette we’re working with on here. We got black, blue and red. – It’s like My Chemical Romance chicken. – This is that Hot Topic chicken. – So I’m going to start grinding or am I going to wait for your spaces to toast? – Start grinding, start grinding. I’m going to toast the spices, I’ll pound them up and then we’ll just kind of mix as we go. – I have another question. – What’s that? – Can I wear gloves? – Why? – I just got my nails done. – We’ve taken an active anti-glove stance in this kitchen from the beginning. – Josh! Three, two, one. (machinery grinding) – [Josh] That’s pretty messed up looking, I love that. Nicole, jam faster. – I’m trying. Oh no, oh no, oh no, oh no, I broke it! – We got a jam, we got a jam! We should have probably cut the bird meat up smaller. This is a good thing. So you see how it’s just turning the meat into a paste? This is what McDonald’s does with their nuggets. They put it in a giant industrial blender, turn it into a slime that looks like a pink Starburst. That’s what we’re doing, but with the metal chicken. – [Nicole] Can I turn this off for a sec? I think we should probably unscrew it and see what’s going on on the inside. – Yeah, yeah. Oh, we probably got some skin. – Come on! – We need a chopstick. – Okay, get a chopstick. Ugh, bro, This is like straight up slime. – [Josh] You got to get a paint brush in there. Yeah, there it was. It was skin, it was skin. Fun tip, when you’re grinding Silkie chickens, don’t put the skin in the grinder because it will get jammed in there, and then you get the tube paste. I know what you’re saying. Josh, this is called Fancy Fast Food. This seems like gross normal bird paste. – [Both] Wow. – [Josh] Look at all this beautiful ground up bird meat. – Look at all those chickens. – That went so beautifully well. – Yeah. – Because we’re good at our job. – Seamless. – Seamless. Look at Nicole’s nails. – Intact. – All right Nicole, can you go ahead and salt that chicken meat? I’m going to go ahead and take these beautiful Sansho peppercorns, that Herbes de Provence and our other four peppercorns. This is a five peppercorn chicken. That’s a lot. I’m just going to bash this stuff into a powder, ’cause we want to like season the meat all throughout. Ah, pound it! – [Nicole] Oh. – [Josh] I’m good! Okay. – So this is supposed to leave me with like a numbing quality? – Yeah, just a little bit. Just kind of that slight prickly feeling on the pallet. Then you’re getting all that floralness from the lavender in there as well. And so I’m just going to give this a hefty sprinkling in there. – Wow, that’s so interesting to me. – Yeah, yeah. It’s like a flavor profile that I’ve never had before. Yeah. Mash it. Do you want gloves? – [Nicole] It’s okay. – [Josh] Yeah. There you go, Nicole. Ruin that nice manicure. – [Nicole] It’s okay. It was going to get ruined anyways. – You shouldn’t have nice things if you’re going to work here. – Ooh, that- – The numbing? – The numbing just set in right now. – Right? – Whoa, wow. – Kind of feels like your mouth’s being electrocuted, which is very cool. And that’s why that stuff costs 50 bucks a bottle. So we got our chicken base all seasoned up and now we need to form it into nuggies. – I’m so excited. – Yeah, lube me up. – Chris! – Thanks. You got to kind of start with a ball and then you’re going to kind of shape it down. This is like the grossest thing we’ve ever done. Oh, we got a lot of skin in this one. – Ew, Josh. I know. – [Josh] Two, four, six, eight, ten, we’re done. Nicole, now we have our chicken nuggets formed, these are going to be tempera’d and fried in that Armand de Brignac champagne. But now we gots to make our dipping sauces. – Oh my gosh. – We’re making Buffalo sauce. Buffalo sauce, right, is a combination of clarified butter with some sort of vinegar and chili. – [Nicole] Did you purposely get Buffalo? – Buffalo. – Butter for Buffalo sauce? – [Josh] No. No, not at all, but that’s cool though. All right, so we’re gonna start clarifying that, which means that you are extracting all of those milk solids, right? – Yeah. – Out of the butter. And then you’re leaving it with just sort of the liquid parts. That’s going to blend very evenly with our chilies. Speaking of chilies, what the heck? We got… – [Nicole] I did it. – [Josh] Excellent cooking skills. – [Nicole] Thank you. – Do you want to start de-seeding chilies and I’ll get some garlic out? – I need gloves. – What are you talking about gloves? Why are you so high maintenance? – It’s a new thing that I’ve picked up. – You get engaged once and you think. – I’m gonna go get gloves. – Go get gloves, go get gloves. So I, while Nicole’s doing that, I’m going to go out and take garlic. I really love garlic in my Buffalo sauce. That’s heating quick. So now I’m going to take my garlic, we’re going to palm heel strike to get our garlic out, and then we’re actually going to start infusing this into all of this balsamic vinegar. – I want to try it, I want to try it. – Open your hand. It is very nice and kind of syrupy, which a lot of like… – Oh my God, it’s beautiful. – Oh, it’s almost kind of saccharine, it’s very sweet, but also got this just beautiful acidity to it. You actually taste the grapes in it really really well. – [Nicole] That’s beautiful, Josh. – [Josh] And we are going to turn that in Buffalo sauce. So now I’m going to take, clear the knife, I’ve got to palm heel strike all my garlic, I’ll be quick. (palm strikes loudly) Palm heel strike! So now we’re just gonna throw the garlic into the vinegar. We’re going to get that all infused. And then the garlic should help emulsify this into the butter as well. – Should I add the chilies? – Yes, so go ahead and add the chilies, and all we’re going to do is we’re going to let these soak for a couple of minutes. – [Nicole] Awesome. – [Josh] And then we’re going to blend everything up. With the butter, we’re waiting for all that foam to rise to the top, right? Which is the butter, milk, fats, solids separating. – It’s the solids. – [Josh] Solids. – Yeah, I’ve done this before. I went to culinary school. This was one of the first things I ever learned. – My name’s Nicole, I went to culinary school. I went to the culinary school of hard knocks. – [Nicole] Do you want me to skim off some of the top? – [Josh] Yeah. I trust you, you know. You went to culinary school. (Josh laughs) – Why are you laughing at me? – I laugh at the more educated than me. – I don’t think I’m more educated than you at all. – I failed intro Spanish. – Do you know what Fresno means in Spanish? – Es muy difícil. Pero, uh, soy consado. – [Nicole] Look at that. – Yeah, so Fresno chilies were, Fresno means… – Ash tree. – [Josh] But it was actually a farmer who was growing these peppers. He sort of invented them in 1952. And he named it after Fresno. Fresno, did you know, was the first city to get the Doritos Locos Taco? – No, but that’s so interesting. Do you know anything else about Fresno, Josh? – Yeah, they have a great convention center that I once threw shot put in as a beefy teen. So we’re going to go ahead and pour all the chilies and garlic and all that beautiful white balsamic in here. Ah! And then we’re going to blend this up and then we’re just going to simply mix that with butter. Nicole, you got to go, oh! It’s nice and smoking, I love that! You’re gonna take this mead, which again, is fermented honey liqueur. It was fashionable for kings in the 13th century to drink it which makes it fancy, and it makes it good for nugget dip. – Smells like Manischewitz. – Let me huff. – [Nicole] Smells just like Manischewitz. – This smells like childhood. – Yeah. – So what people don’t tell you is that Jews, we get drunk from an early age. – A smile of fortune. How interesting. – We get like religiously drunk. Like it’s drunkenness for piety, you know what I mean? – What? – [Josh] We got to drink the four glasses of wine in Pesach. – I just dipped my finger in the grape juice. Do I just pour all of this in? – Yeah, pour all of it in. We’re gonna reduce that essentially to a mead syrup, and then we want to cut that with honey as well, and then that’s going to reduce, we’re going to mix it with this beautifully fancy French moustarde. And then we’re gonna let that cool, mix it with the mayonnaise. But now we’ve got to blend this up. Ah! I’m going to go high. Let all the chili spin off. I’m going to add some of this. I’m gonna, I’m gonna. I’m going to add some of this smoked cherrywood salt to it. And I think it’s really going to let this Buffalo sauce sing. That’s looking great, that’s reducing hard. – [Nicole] Should I start adding the honey and the mustard now? Or should I wait? – Yeah, I would say wait on the mustard. You can totally add the honey now. (both cough) – Josh. – No, just breathe through it. Nicole, play through the pain. I’m gonna try and just kind of slowly add the butter, and you know, we don’t want to reheat this. Let’s see if that’s enough. – Wow, stunning. – [Josh] Stunning, what a gorgeous color. – [Nicole] I want a sweater that color. – Oh my God, you would look so good in that color. – Can you knit me a, do you know how to knit? – Oh of course I know how to knit. No, I don’t freaking know how to knit, are you kidding? I don’t know how to do anything but like cook and lift heavy objects. – [Nicole] I feel like you have, ugh. – I thought it was going to be like a salt sprinkler. Well, let’s see what it tastes like. All right. So this Buffalo sauce is a little hot right now, but when it tightens up and comes to room temperature, all that clarified butter, again, that’s not going to re-solidify. That should become nice and viscous. You want to taste it? – [Nicole] I would love to. That has no business being that delicious. – Mm, yes it does. – [Nicole] How does that look? – [Josh] I think it’s pretty good. I think we can start dumping in our mustard. – Okay, cool. – And then we have to let that cool down before we add our mayonnaise. ‘Cause you don’t want to cook the mayonnaise, you’ll scramble it. – Oh, this smells so good. Dude, everything smells so expensive right now. I’m like… – Smells like Sophia Loren’s toilet. Who’s Sophia Loren? – Do I just, how much do I put? – [Josh] Dump it, all of it, all of it. Yeah, get all that mustard in there. You got to bash it. – Hold on, hold on. You have a heavy hand, and you’re going to hurt me, but thwap with caution. – [Josh] Palm heel strike! – [Nicole] How’s that looking, boss man? – [Josh] That’s looking pretty good. So we just need to let that reduce down, then we’re going to cool it, then we’re going to add our mayonnaise and then I think we’re good. Did you spice it up? – You can spice it up. That was good. Good job. I’m going to do the Beyonce thing. – What’s the Beyonce thing? Pop it and I’ll show you. (cork pops) – Oh! – Nailed it. – Mazel tov. – What’s the Beyonce thing? – Okay, it’s like this. – And then Jay-z comes in with he mayonnaise and he goes. (Nicole laughs) What we’re going to do now is we’ve got to take this. We got to stir, Nicole, stir this with chopsticks. We don’t want to over mix that. And then we’re adding the mayonnaise into it. Because a lot of people will add eggs but egg whites have moisture in them. Japanese mayonnaise is an emulsification of egg yolks and oil, got a little bit of MSG in it as well. And so that’s just going to help this be crispy. It’s gonna disperse the oil. Yeah, and more champagne. I’m Beyonce now. – No, you gotta have a stink face. Like you own it. Like you own the brand. – I can only fizz face. All right. So we’re getting our oil. And again, that is this Japanese tea seed oil, which has a very high smoke point. A lot of people say that tempura was originally made using sesame oil, but that’s an incredibly strong flavor. Then tastes switched to tea seed oil. But now that canola and vegetable is so much cheaper, people typically use that. But we’re not about the cheap stuff here on Fancy Fast Foods, so we’re using tea seed oil. It has a very light flavor profile but it’s slightly aromatic. So we should get a really lovely taste off of that. These are going to drop the oil temp a little bit but I’m not too worried about that. – [Nicole] Okay. – [Josh] I’m going to flour first. Typically you wouldn’t even flour tempura first, but typically ground chicken is also not tempura. So we’re kind of in uncharted territory. – Cool. – [Josh] I’m gonna drop it in that, flip it around with the chopsticks. – [Nicole] How’s that? – [Josh] That’s good, that’s looking good. – Okay. – Pick it up, drain it and then very gently, swish it into the oil, yeah. And release. It should work out, I think. – This oil smells very, very good. It’s like a really intoxicating oil smell. – Oh, it does. It almost reminds me of like roasted barley in a way. So we’re getting a fair amount of rise out of this tempura batter which typically you wouldn’t get but again we did add a ton of champagne in there. – [Nicole] It flipped on it’s own, did you see that? – These nuggets are so fancy they will flip on their own. – They’re self aware. – [Josh] All right, I’m going to start dropping nuggets into the flour, into the batter, but we do want to do this one at a time to hopefully give them as much attention as possible. – When my chopsticks touch the actual tempura batter, it is like crisp. – Is it? – It’s like touching a rock. Is that good? – [Josh] I think it’s pretty good. It doesn’t look super much like a McNugget, but you do see that it’s very juicy and that batter is incredibly crispy. I’m going to use my hands, but I think, no, no, no. I think that’s the proper move. And then you can pass it back and forth. – But Josh- – And kind of splash it over. – I want to be fancy. – The hands are fancy. Nicole, you ever heard of like a hand tailored suit? This is a hand tailored McNugget. All right, there we go. Oil’s a little bit higher than 180. How’s this one looking? – I don’t know. – It’s looking more McNugget-y? Because this one’s a little pancake-y. The batter got a little thick. As that pastry flour really sort of hydrates, I love what’s happening now. – [Nicole] You like this? – [Josh] I like that. This is actually really incredible. You see, like, I mean, this kind of has that McNugget-y look a little bit. You see the dark chicken flesh underneath, and it has that really lacy ultra crispy batter. I think this is the way to go, Nicole. – [Nicole] Awesome. – Nicole, we got our McBougie McNuggets. – Oh! You shouldn’t have. – Nicole, will you marry my nuggets? – No, I’m spoken for, thank you though. – This is awkward. Let’s see how they stack up to the OG McNuggets. – What about sauces in there? – I’m going, I’m going! God, we’ve been not married for two minutes, we’re already fighting. All right, so these are technically tempura batter, but I think we got a much more traditional tempura batter on ours. These are going to be extra, extra light and crispy. They’re a little bit bigger, also much darker fleshed. We got to taste these to remember how they are. Okay. – That was really good. – Golly, how is this going to be better? Is it going to be better? – I don’t know if I feel like I’m back in dance class. My mom used to take me to McDonald’s after dance class. – Give us a twirl. She learned nothing. Okay. Now we gotta try our fancy McNuggets. We got our sauces. – I’ve been practicing this face for a long time. (Nicole gasps) – [Josh] Nicole, let’s dig in. I’m really excited to try these. I am very curious. I’ve been eyeing this one. They’re so plump. – [Nicole] I know. Josh, before we dip, will you be my sauce boss? – Oh my God. Oh my god, right here? I can’t believe it. I never though this day would happen. It’s like I see all the other girls, they look so beautiful. I look like trash, I look like a garbage truck, and I live in a dumpster. Okay, wait, we got to do the method, right? – [Nicole] This is still a beautiful color palette though. – [Josh] This is a beautiful color palette. We got all that beautiful, all the currants and stuff that were in that mead, all the Fresno chilies. This is wild. – Cheers. – Can’t cross-pollinate, right? – That tempura though. – Oh my God, I’m getting all that Sansho pepper. I can actually see the Silkie chicken skin in there. – This is crazy. – Think about the floralness of the lavender and the Sansho pepper in there. – All of those beautiful flavors are marrying together so well. – Unbelievable. The honey mustard. It literally tastes like McDonald’s honey mustard, except every flavor is like to an exponent. It’s ramped up to 11. – I thought it was impossible to make a McDonald’s Chicken McNugget better. – Literally, we took everything and ramped it up by an exponent. Cause like you taste all the white pepper in the McDonald’s, this, we have five peppercorns, plus the Sichuan’s giving you that little bit of numbness. We took the Buffalo sauce. We added just much better peppers, much sweeter butter, much more floral vinegar. And then this is like, has all that intoxicating aroma of that fancy French mustard. Oh my God. – I have to ask you though. How much did this cost? – Honestly a bargain, you know. $231.19 to make all these. But that’s, I mean, after tax it, you know, we make charitable donations on the show. – I can’t believe it cost you that much to make these, but honestly it’s worth it. – People got to go make these at home. Cash out your 401k, I don’t know what a 401k is. Thank you so much for stopping by the Mythical Kitchen. We got new episodes out for you every week. Nicole and I got a new episode of our podcast, A Hot Dog Is a Sandwich out every Wednesday, wherever you get your podcasts. It is up on Instagram @mythicalkitchen, with pictures of your mythical dishes on your hashtag dreams become food, see you next time. You can cook up your own feast while wearing the Mythical Kitchen apron available now at mythical.com.