- [Both] Suck! Suck! Suck! – Su– – Why was no one else chanting? (knife slicing) (explosion) (funky bass riff) (knife slices) – [Drive-Through Operator] Good morning, can I help you? – Hi, can I do four fully loaded croissan’wiches please? No, I think that’s gonna be it, we brought our own coffee. (Trevor laughs) All right. Thank you so much. I love that you brought your own coffee to (laughs) the Burger King drive-through. – Well, I– – Burger King coffee not good enough for you? – I didn’t know that that was gonna be an option, Josh. I don’t know what your budget is. (Josh laughs) – Now we must display the sandwiches. – Do we eat ’em now? – Yeah, yeah. – Give me a sandwich. – Okay, okay. – I’ll eat, oh my God. This is what we refer to as Dr. Nick’s window to weight gain, where if you can spread the packaging on the sandwich and you can see through it, then you know, it’s good. – Yeah. – Mmm. (laughs) – Wow. – (muffled) That’s a good sandwich, though. – That’s really good. – Their sausage isn’t as good as McDonald’s. I don’t think the ham and the bacon add a ton. To me where Burger King makes up is this little croissant bun. – With a croissant, you get this hole– – Yeah, yeah, yeah. – In the middle. – You’ve made thousands of croissants in your life, right? Like that was all you did before coming to Mythical. – Yeah, I made a lot of croissants. I also made a lot of cronuts. – Do you think we could do a cronut bun? – You could do this on any laminated dough. – I think making some, like, baller laminated viennoiserie? – Is that the term? – Yeah. – Ain’t no culinary school, baby. I went to the culinary school of hard knocks. – Yeah, here’s the thing you’re the meat guy. – You know? – Yeah. – I’m the pastry guy. You got a lot of meat and pastry here. – Let’s get back to the kitchen. We got this. (knife slices) – We’re gonna start by making the dough. So if you want to go ahead and take this saffron. – Yes, I do. – And I’m gonna put a little bit of water in here for you. – Oh! – You just wanna take a pinch of that, drop it in there and then pound it up. – I can’t get it in there. My fingers are too stubby. I got sausage fingers. – Okay, that’s a lot. Yeah, we’ll go ahead. – So now we’re just trying to infuse the saffron into the water. That’s gonna give it like a lovely yellow color, right? That you see in a lot of Persian rice. – Oh yeah. It’s gonna be real, real yellow. – Nicole’s flipping me off. – Should I do like, the spoon and sweep method for flour? – Do it! Dude, show people how to– – Okay. – Give (laughs) them something useful. – If you’re reading a recipe online and you’re measuring flour, you’re supposed to do the spoon and sweep method, which is where you spoon a bunch of flour. And then you, and then you just sweep. I do what’s called the cram and mash? Where I take the measuring cup and I cram it in there. And then I mash the sides of the bag in. – Okay. That’s why every single recipe that I ever do, doesn’t work for you because every time I measure the recipe, I do this and I measure the flour precisely. And then Josh packs a bunch of extra flour in, and then he’s like, “why are these doughs so dry? “I need more water. I got to go to the sink to get water. “Trevor, why are these measurements wrong?” – I think I am in the right on this. – So I’m gonna get a couple tablespoons of sugar going in there. Josh, do you want something to do? Or what are you what’s going on? – You get that medal for making croissants? – I don’t have a medal on me. Why are you threatening me– – That was my monologue– – with a rolling pin? – From the Quentin Tarantino classic, Inglorious Basterds. – That was really good, Josh. – Thank you. – Teddy Williams goes yardo on ’em! (beep) – So I’m just gonna get some yeast going in here really quick. – I like having this, though. (thwack thwack) I feel powerful. – Please don’t whack me with it. – I’m not gonna whack you! I’m just saying like, you know the threat. (thwack) – I don’t like it. – Okay. – Just mixin’ up, oh, I got the thing over here. I was reaching over to the other side. – Sorry. I don’t know where to go. – You just– – You came over to my side– – and just kinda– – You came over to my side, I dunno. – I’m gonna be here. So we’re gonna– – Kinda prom date me? Thank you. – This is way too close. I don’t like, I don’t like physical touch. – We got some melted butter. We’re gonna get that going in there. – Do you need to stream that butter in slowly? Do you want to like gradually incorporate it? – No. – Oh! – No. You can just throw everything in. – I’m excited to have you actually do this. When are we adding the saffron? – We can add it in now. – Should we strain it? – Do you– – Do you wanna– – Or just dump it? – No, no! You wanna, you want strands in the dough– – Oh, my– – Now we wait. – Do you want it to be, they use the term, trying to say baking things, elastic dough. – No. You don’t want it to be super elastic. – No. I didn’t think so, I thought– – The reason you want your elasticity in your dough is so that when it bakes, that’s the gluten strands – That are– – Gotcha. – that are created and that’s gonna cause a rise and give you a really chewy texture. The rise that you get in a croissant dough is from the butter, from that mechanical leavening, so you– – As opposed to chemical leavening. – (laughs) Yes. – So you don’t want it to be super elastic, super stretchy. You want it to be pretty stiff because when you bake it, you’re gonna get a lot of that butter that’s releasing steam and that little bit of yeast in there. It’s gonna give it that really flaky texture. – But then for a cronut, which I think we should do, that’s just fried, right? It’s not baked at all. You’re taking the raw dough and you’re dropping it into the fryer. – Yeah, yeah, yeah. – I like that. – You’re just dropping it in the fryer and it’s gonna get really crispy outside, but have a little chewy inside. Also, normally when you let a dough rest, you like, see people put it in a bowl, a greased bowl. With croissant doughs, I like to kinda press them out flat on a sheet tray. I don’t have a sheet tray. I didn’t bring one. No, no, no. Don’t worry about it. – Now we are going to put it on a sheet tray. – We’ll put it in, do it in post. (knife slices) – Meats man! – Yes. – Show me your meat. Here are my meats. So we’ve got that Berkshire pork belly, got that Berkshire pork butt. And then we have actually cubed that up, ‘Cause we’re gonna make some sausage. I need you to take those herbs. Start stripping herbs, man, maybe you just kinda shake it at this. I’ve been to some fancy pizzerias where they just shake it at your pizza. You get a little bit of that oregano air on there. I’m using some fennel parsley and garlic salt right here. And so this is gonna start the curing process. ‘Cause we have to make the sausage. Difference between sausages and other meats is that sausages are intensely cured. But typically– that’s a lot, dude, that’s workin’. – It’s raining. – Can you just rain it on me? Just perfume me? Or like kinda sage me. – Yeah, hold on one– – I’m pouring salt and sugar– (coughs and sputters) Ugh, stop! No, no more, no more! It’s in my hair. (laughter) So we have sugar and we have all that fennel infused salt. We’re getting some of that rosemary and collaborating oregano in there. And then we’re gonna run this all through the grinder. I’m gonna let it cure in all these herbs, then when we grind it up, all the herbs are actually gonna get ground up in there. I’m tossing in a little bit of black pepper, and again, we’re making a crepinette sausage, the term crepinette actually comes from caul fat. And caul fat is a stomach lining membrane that you would typically wrap around these kinda rustic, French sausage patties, but stomach lining ain’t fancy, so what we’re gonna do is we’re actually going to encase these sausage patties in butter, let it set, kinda age in the fridge for a bit. And then hopefully we’ll just throw that butter into a screamin’ hot pan and the butter will cook through and melt over these sausage patties. – So you’re telling me we’re gonna have a puck of sausage that’s completely encased in butter. It’s like the opposite of a croissant dough. Instead of the butter being inside, the butter is on the outside. Neat. – Trevor, you and I aren’t so different. Like you’re gen Z, I’m a millennial. You’re the dough boy, I’m the meat man. But we both love deep down encasing things in butter, and encasing butter in things. And that is the real message of the holiday spirit. – It’s true. So we just have to let this for at least like half an hour until it sort of bleeds the moisture out. We got a fresh one from the fridge. I don’t know, I didn’t plan on this beat. (sizzling) (timer rings and buzzes) – Rev it up, rev it up, (grinder whirs) try and start pushing it through it. You got to mash it! Yeah, yeah, mash it, mash it, mash it! There we go, there we go, that’s what we want. (yelling over grinder) And we’re using the combination of shoulder and belly because shoulder’s too lean, belly, a little bit too much fat. We’re already encasing the whole dang thing in 50 bucks worth of butter. So I think it’s really gonna work out. So while that’s gettin’ in there, I’m gonna toss in the macadamia nuts. A typical ingredient in crepinettes might be hazelnuts, macadamia nuts are fancier than hazelnuts. – (yelling over grinder) Who are you yelling at? – (yelling louder) Them! – (yelling louder) Who? – The people who pay the bills! – Are we live? (laughter) (beep) So we’re just gonna go ahead and add some of that porcini powder in there, it’s gonna give it some nice savoriness. And then can you grate some whole nutmeg in there, and then we’re ready to encase in butter. That’s good, just smell that. Like it’s got a lot of nice savoriness to it, and then you’re gonna grate some of that whole nutmeg in there, and my favorite part– Why’d you put– (Trevor laughs) the shaker top on the nutmeg? Just put some nutmeg air on there. – Anytime you put fresh nutmeg in a dish, you don’t taste it anyway, so we’re good on that. All right, and then we’re just gonna mash this up with our hands, and then, Trevor, we get to make some sausage patties and encase ’em in some butter. You ready? – Yeah! – (yelling) I can’t hear you! – Aye, aye, Captain! (knife slices) – Trevor, you got, you’re just lathering yourself up – with that– – I’m moisturizing. – That is a $50 log of butter. That is literally more expensive than the moisturizers at Sephora, I assume. – (creepily) Let me touch you. – Okay, I wanna get in on it now. – Yeah, it’s kinda nice. – Oh, that’s really good. – Isn’t it? – So I’m just gonna make some very large sausage patties. You’re probably workin’ with like what, five inch cronuts? – Five inches? Yeah, that sounds good. – So I’m gonna go add, like overestimate a little bit, probably get like a little six inch diameter on these patties, ’cause we don’t want this to be too small. (Trevor groans) – Yeah, squeeze it. – Oh, that is so nice. – I love that. – This is someone’s fetish. I don’t know whose, but you’re out there and yes, I’m talking to you right now. This looks pretty good. This is a hefty sausage patty, but I want this to be the star of the show because the bacon and the “pruhjute” those are accent meats. – The “bruhjute?” – The “bruhjute?” – The “bruhjoo.” Yeah. I watched the Soap-ra-nose. – (laughing) The Soap-ra-nose. – As someone who loves eating cold cuts in my bathrobe in front of the fridge, I love the Sopranos. That’s what the show– I couldn’t care about the mob subplot of the Sopranos, but I love the fact that he would eat cold cuts in his bathrobe. All right, so I got this, that’s lovely, man. We can see all those nice macadamia nuts pokin’ out of our sausage, not a thing you commonly hear in the food world. All Right, one more Patty, one more Patty, one more Patty. – I bet I could make this into a shape. – Make a sculpture of me, man. – A sculpture of you? – Yeah! – All right. – Let me give you some nice thick legs. – I always tell people online I don’t skip leg day. (whispers) I do. So I got these nice thick sausages. What are you, whoa! That actually is a sculpture. It’s butter Gumby, but wide. All right, so make me like a bed that I’m gonna then put the sausage on, then we’re gonna encase it around and then we’re gonna dust a bit of this fiore di finocchio or fennel pollen on top. There we go. That’s good. This is, speaking of Calabria, this is a common Calabrian technique. It’s called a burro di mano or the butter of Christ. (Trevor snorts) And so we’re gonna– (both laugh) I’m just gonna fold up the sides of this butter, and then Trevor, I need you to give me like a butter hat. – Yeah, yeah. – I give you hat sir. – Give me a nice, big ol’ butter. (laughs) I’m just trying to use my hands to sort of warm the butter and get it to fuse to itself. My hands are covered in raw pork, can you dust the top with the fennel pollen? But your hands are covered in butter. – I got it, I got it, I got it. – Gimme here, put it onto my forearm and I’ll kinda shake it off. Yeah, there we go. There it is. And then now we’re just gonna dust fennel pollen on top of all that butter. And then when the heat hits that butter, it’s all gonna melt, the fennel pollen is actually going to toast and it’s gonna infuse into that pork. The prestige! – How did that work? – I don’t know! (beep) – We’re gonna do another one of these. And we actually got a couple sittin’ in the fridge. They’ve been resting there for four days. So we’re gonna try and almost like age that meat inside the butter. Then we’re gonna hit in a hot cast iron pan. And then we’ve got sausages. (Groaning) – Baby Ruth? (knife slices) – All right, Trevor, so check it out. We got our fennel pollen encrusted burro di burat– – Yeah, yeah, yeah. – crepinette sausages here. I’m just gonna flap one of these up. I got a hot cast iron pan. I don’t think it’s gonna overflow, right? Let’s drop it in and see what happens. All the butter should melt and cascade over the sausage. You know, you should get a perfectly butter poached, crepinette sausage. But in the meantime, we were inspired by the idea of Tamagoyaki, but then yesterday, when we tried to make the actual Tamagoyaki, which is a Japanese rolled omelette, we found out that you can’t learn that in 20 minutes. – No. – So what we’re going to do is we’re gonna essentially make a sort of flan with the flavors of Tamagoyaki. So we got this dashi concentrate, right? It’s got all that bonito flake. And then we have mirin, Japanese sweet cooking wine, a little pinch of sugar, duck eggs. Trevor, crack four duck eggs in there, add a little bit of this stuff. – Okay. – And then we’re gonna add it to our Tamagoyaki pan, but we have this in a water bath, and we’re gonna cook it at a very low temperature in the oven, so it should– that’s making me nervous. And so it should almost turn into this kinda flan-like consistency with that mirin and dashi in there. That looks cool, dude, I like when you do that. Do you know that Trevor, Trevor is the swag lord of Mythical Kitchen? – True fact. – If you need any proof, look at that. – I am the swag lord. – Yeah, just like about that much, that’s good. And then just a tiny pinch of sugar, and then ’cause the dashii’s got all the salt in there. It’s got, this is the concentrate, so it’s got that soy. And then I’m gonna add a little bit of tea seed oil. You will recognize this from the fancy McNugget episode. We’re still usin’ it! So we’re just gonna add a little bit of– that’s a lot. So we’re just gonna add a fair amount of that to the pan. And then as is tradition– oh God dude. Look at that. (laughter) Oh my God. The butter’s spurting everywhere. – [Trevor, In British Accent] It’s a volcano. – All right, so that’s all whisked up, I’m just gonna add that, we’re thinking this way, we get a beautiful, nice egg square. Hopefully we got a little bit of air in there– – That’s not a square silly. That’s a rectangle! – (sotto voice) Don’t you dare correct me in front of them. (retro elevator music) We’re gonna put this in the oven at 250 for about half an hour. – It looks like a flan! – Yeah, right? This is like it’s it’s Tamagoyaki flan for our BK Loaded Croissan’wich on a saffron cronut with whatever’s happening there. – It’s good! – It’s gonna be, this is gonna be rad, dude. I’m stoked on this. This is gonna be the best fancy fast food yet. – This is silly. (Josh laughs) – All right, Trevor, I’m gonna try and flip this sausage. – Okay. I’m gonna stand over here. (butter bubbles) – And run! (high-pitched) Whoo! Whoo-hoo! Whoo-hoo! All right, Trevor, we got our sausage finishing up poaching in that butter. – Yay! – We got the eggs in the oven. Now alls we gotta do, we’re gonna finish up those croissants– first! We’re gonna get weird with some bacon. – That’s a lot of stuff to do. – It’s a lot of stuff. – Can we– – This is so much. – Can we finish? – This is, we bit off more than– – Can we just eat it now? – I just wanna eat another croissan’wich from Burger King, my body’s jonesin’ ever since I had that one, dude. (knife slices) We got a lot of these very soft, incredibly ripe French cheeses. We’re gonna be mixing these with our American. – I’m so excited, can’t you tell by my face? – We gotta try ’em, it’s for– oh gosh, is this? – (whining) I don’t wanna. I thought this was illegal in the U.S. – (whining) I don’t wanna! – Seriously, this is supposed to be illegal, it’s like a raw cheese, you can get diseases from it. All right, here, you grab it, take some? – (whining) I don’t wanna. – Notes of cabbage. – UGH! – Notes of cabbage that has been sitting behind the Kmart dumpster for (sniffs deeply) about three weeks age? (disgusted noises) Three weeks aged dumpster cabbage? What’s that I smell, this one’s got a tougher rind. I’m guessing you gotta cut this one off. Trevor, this is fancy fast food! You can’t eat all the American cheese– – Why is it there then? – That’s just to give it texture. – So I’m gonna cut the rind off this one. – The fart smell is intensifying. I like this one, it’s spongier. It’s got holes, it smells more– (Trevor laughs uproariously) It smells more cabbagey than the first. Trevor, I think this is a good one, try it. – Notes of, this is like a Whole Foods dumpster cabbage. Yes, it’s got more chew to it. (Trevor wails) So every time you chew, you feel that old cabbage flavor really explode in your mouth. All right. – (fake crying) Don’t make me do it. – Well, smell this one, smells like a public pool. (pained noises) This one actually smells very, very clean. This isn’t as hefty as the other ones. – I don’t wanna do it. – Here, some of that stuck to the board, try this. – (fake crying) Can I have Diet Coke? – No, no, no, no, no. You get Diet Coke after. Diet Coke’s your treat for eating all the cheese. That’s actually very mild. – Oh, praise God we saved that one for the last. (laughter) – So we’re gonna add some milk to a pot. And then I’m gonna chuck in all this American cheese, we want to make like slices of cheese. We’re gonna take all those emulsifying agents from this American cheese. You want more? – I have had enough. You weirdo. – Notes of America, tastes of freedom. – Can I do something? – Oh yeah, absolutely, man. So we’re also doing the bacon right here. So we got this lovely heritage pork bacon. And we’re gonna put that into a Vacuseal with a little bit of these truffles and a shot of Laphroaig Islay scotch. That way it’s actually gonna break down all this pork fat inside the bacon. So when you sear it, it’s just really gonna absolutely melt. So we’re gonna cook that for a couple hours. So I’m gonna melt down all these cheeses. I’m gonna save little nuggets of the good one for later. – What are you, am I just like, doing this in the thing? – Yeah. We’re just gonna shove that in there. Vacuseal it, and then all the truffle and the campfire is gonna infuse into that bacon. That should come through as a huge flavor pop to go along with our butter poached porcini crepinette sausage. Vacseal! Yeah, yeah! – Oh, it’s sucking. – Suck! – Suck! – Suck! – Suck! – [Chanting in Unison] Suck, suck, suck, suck, suck, suck! (beep) – All right, this is nice and melted. How’s it doing? – It’s sealed. – It’s sealed? Ahh! What we’re gonna do, Trevor– – Can we just cook the bacon normally? – What we’re gonna do is we’re gonna drop it in here, Trevor, just hold the bag shut. This is gonna cook it 180 degrees, so don’t get your fingers in there. Just hold it for a while. All right. And now, daddy’s gonna need that later. – Did you just call yourself daddy? – Yeah. I call myself daddy all the time. I give myself affirmations every morning and call myself daddy, you go, you got this daddy and I go, yeah, papi, you got this. All right, so now we got all this cheese melted, there’s still some lumps. Trevor, what I’m gonna do is I’m gonna go ahead and I’m gonna manually smash out the lumps and then I’m just gonna take it and I’m gonna pour it all over the sheet. And then I’m just gonna spread it out a little bit. And then we’re gonna let this sit in the fridge. And then we’re gonna punch it out into squares. And then– Ummmmm, it’s like if you let nacho cheese just sit in a ’94 Corolla on a hot day for, I don’t know, six months in an abandoned train lot. (knife slices) Trevor, I don’t know what we’re doin’. Do you want to narrate this part? – Yeah, I would love to. – I’m just gonna chill and eat some cheese. – Okay. So we’re just gonna take this. We’re gonna give a little flour, – And the other cheese inside the cheese is more sour. – I can’t put into words how little I care. And I’m just gonna roll it out. – We, do you remember, we once pitched a segment called Nicole and Trevor take Josh to culinary school. We decided that we shouldn’t make me look stupid. (laughter from off screen) – You do that fine enough on your own. – That’s what I said. That was my retort. – Josh, it’s really not that you’re stupid, it’s just that something like this is very delicate and you can’t really palm heel strike the way– – (laughs) I think I could palm heel strike this. Can I? Hai! (thwap) Hai! (thwap) Hai! (thwap) Yeah, it doesn’t really move. – I love baking. – I love at the end of a hard day– – (through gritted teeth) and this process– – Just filling my glass with quail eggs and just taking a nice sip, and you just know that everything’s gonna be okay. (high pitched whining) What have we got going on? – The thing about cronut dough is that it’s very forgiving. And at the end of the day, we’re not putting this in the oven we’re putting it into deep fryer, which means you can basically do anything you want. – I’ve built my whole career on hiding my flaws behind deep frying things, and so I get it. – So we’re just gonna kinda stretch out these corners here. – You want me to, here you pull. I want, I want to be included. Am I helping? – So we’re gonna take these corners and we’re gonna fold them into the center, like so. – Like so. – And we’re gonna pinch these corners shut. – Shut. (Trevor laughs) So what all, you’re (groans) all you’re doing here, right? You’re, you’re creating a closed loop system because then you’re gonna roll it out. And you want all the butter to stay in. So you pinch this shut into a nice parcel. – Yes, we’re gonna have one layer of dough, one layer of butter, and one layer of dough. And it’s gonna get really flat. And then when we fold that over, then those layers multiply. – Right? – Multiply. – ‘Cause you do the math cause it’s still, you’re folding them over. So now you have– – The math. – Three layers there, so it’s nine layers of dough, butter, dough, butter, dough, butter. – Can I just go do this by yourself? – Yeah, I think you should just go do this by myself. – Can I just– – I’m really losing interest. It’s not that I don’t care, I really care, but it’s just, I got the, I got the attention, the… I’m gonna go home. (knife slices) – So I’m just gonna cut out a large circle. – You have all of those layers of butter that are like in between this right? – You’re gonna see it. It’s been buttered, it’s been folded, it’s been rolled and it’s been folded again. – You’re gonna be able to see it. I mean, I shouldn’t promise that, you know, – I’ve learned something here. Never promise anything. – So let’s see if we can get it. – Wow. Wow. You can literally see I’m gonna gesture with my doughnut flippers, AKA giant cooking chopsticks. That is fantastic. – Look at that. – You can see all those layers inside there. Dude, dude, dude, dude! – All right, all right, all right. You ready to fry this bad boy up? – Punch a hole? Donuts has holes. Otherwise it’s a bialy. One laugh from the fellow sur person. – That’s your cronut. – Oh my gosh. This is our cronut. – Feels so good. We can also fry up some holes for us for later. – Cronut holes! Okay. So we’re at about 330, is that good? – Yeah. – So I’m gonna just you know drop this in. – It should get pretty golden. – I’m just gonna try and manage my heat. ‘Cause we don’t want this to cook too much on the outside. – No. Yeah. ‘Cause if you cook it, it’ll get too crispy before the inside cooks. – Wow, you can already see it expanding. Dude, this is really cool, Trevor. Good job, man. – Thank you. – I wanna fry a, this is for us. This is for us. – Yeah! Do a little hole. – This is for us. – This is for us, what we’re gonna do, we’re gonna punch a hole out of the sausage and we’re gonna make little sliders. – Oh! – Should’ve done that. – Oh, be nice. – I think this might be ready to flip. Yeah. – Oh, yeah? – Oh, Oh my gosh. Look at that. That’s so golden brown. – [Trevor] I’m proud of us. – I’m proud of us too, man. This has been a long, arduous journey. – It’s true. – And this is a metaphor for all of you out there who want to succeed at something completely useless. You can, and you will do it, but again, have no use– – Do that meaningless task! – To society. All right, so this, oh my gourd. – Yeah, yeah, yeah, yeah, yeah. – This is going to be unbelievable. So we’re just gonna let this rest, we’re gonna let that oil drain off of it. We crushed it. Now alls we gotta do, cut this in half, assemble our sandwich, we can eat, man. – Finally. – There’s so much grease on my hands, sorry. – That’s okay. There is on mine, too. – We don’t care anymore. We’re past that. (knife slices) – All that for this! It looks so much less than when we started. – We have put so much into this. – So we have this incredible looking saffron cronut right here, and then this is the egg. So we just took it out of the pan and we sliced it. Dude, check this out. It’s literally like an egg, dashi, and mirin flan. It’s super dense, almost has the texture of like halloumi or a paneer or something. It’s gonna be so incredibly flavorful. We’ve got our little crepinette sausage that’s been basted in butter, it’s got all that fennel pollen on it. – Yeah, yeah, yeah. – Fancy cheese that is still smellin’, (Trevor groans) it’s so loose that it’s barely holding together. We got all this prosciutto di Parma and that bacon that we’ve sous vided with the truffle, just crisped up in a pan. This is gonna be the best thing we’ve ever eaten. I can tell from all this already. Slice that open, we’re gonna start layering. – Okay, okay, okay. – Yeah. Get that in half. – Ah, yes sir. – Oh, the sounds– – Golly! – Wow! – All right, so– – It’s so crispy on the outside, but spongy in the middle. – Gotta get all of that dashi Tamagoyaki on there. – Now we’re gonna take, oh, smell that. – Oh! – So herbaceous and lovely. – That actually smells really good. I’m getting more and more excited. – And then I’m gonna, hold on, because I just got to get under the cheese. – [Trevor] Okay. – Nestle that cheese right on top. – Yeah, yeah, yeah. – And then ham, Trevor, ham! – Ham! – All this prosciutto, the Tony Soprano special, ah? – Mmm, yeah, yeah, yeah. Get it on there, get it on there. – You literally see the fennel pollen, where Burger King, how much fennel pollen do you see on the original Burger King one? – None. – None fennel pollen. – I don’t see the Burger King one. – Yeah, I thought it was next to you. I’ve been like hallucinating, that cheese, man. – I think– – Freaks ya up. – I got a brain worm now. All right, bacon. Let’s get that bacon. Okay, kinda like lay it across. – Yeah, yeah, yeah, yeah. – Just big old strips. – Big old strips. – All right, crown it. – Ah, son of a biscuit. – Wow! – That’s what I’m talkin’ about! I gotta, I gotta, hold on. Hold on. Look at this stupid little idiot. This is a little bit different. – Ours is girthier certainly– – Little bit. – But like honestly, I mean, it kinda has the same look a little bit. Each layer in here is infused with so much freaking fanciness, but not just fanciness. Like, there’s a ton of different flavors in there that I think are actually going to work well together. I can’t wait to try this, man. – I cried tears over this. – We gotta cut these in half and try ’em. First, we’re gonna try the OG one. I know we just had it this morning, but we gotta- – I’m so excited. – Cheers. (laughs) – (muffled) Still a great sandwich. – (muffled) Yeah! I think this is gonna taste a lil different. Let’s cut this in half. – Mmkay, yeah, right through the cross of the bacon. (knife scraping plate) – Okay. – Let’s see. (groans) – Ooooh, wow! – That, Trevor! – Oh my god. Let’s just press our fronts together. – Kiss. – Okay. – Wait, no, no, no. – We’ve gotta go in from the side, right? – Yeah, I’m goin’ right, this bite I got isolated. – I got bacon, yeah, I got everything here. – Holy effin ess. Okay. – Are you goin’ in? (crunching) – (moans) Oh my god. – What? – This is legitimately one of the best foods I’ve ever tasted in my life, oh my god. – Come on! – You taste the truffle! You taste the dashi! You get that smell of liquor! You taste the fennel pollen! Every single freakin’ flavor that we put in here is washing across your palate, but it still tastes like a freakin’ BK Croissan’wich. – Oh my gosh. What’s the damage? How much did this bad boy cost us? – $274.38, but who cares? (Trevor snickers) You cannot not afford to freakin’ make this! – Worth every penny. – I just tasted a macadamia nut! – It’s worth every penny, to be honest. – And it worked! – This is unbelievable, I can’t put this down. I gotta stop, I gotta– – No, you gotta do the outro, Josh. – No! You do it! You know it! – Thank you for stoppin’ by, we’ve got new videos out every week, and make sure to check out A Hot Dog is a Sandwich, every Wednesday wherever you get your podcasts, hit us up on Instagram, @mythicalkitchen with pictures of your mythical dishes under #dreamsbecomefood. We’ll see you next time. – That was pretty good, man. That was almost as good as this sandwich. – [Josh] Rock it with a spork in your pocket! Get the spork tee now at mythical.com