This is what’s gonna make Tony the Tiger proud. ‘Cause otherwise, he’ll come haunt you in your dreams. Oh, no, not that. One, two, Tony’s coming for you. What up, it’s your boy Josh, AKA the Food Roomba, AKA Big Prune Poppy, AKA Chester Cheetah’s estate planning lawyer? I passed the California Bar Exam for this? And it’s that time again, time to take two iconic snacks, smash ’em together and see if we can create a beautiful snack baby. Now we asked you which two snacks you wanted to see smashed together, and you said… We asked you which two snacks you wanted to see smashed together, and you said… Flamin’ Hot Cheetos and Frosted Flakes. Will this new snack be a smash? Find out, ’cause this is Snack Smash. Nicole, the people have demanded it. I can’t believe it. Against all odds, the people have demanded that we turn breakfast cereal Flamin’ Hot, which is a really cool idea, ’cause we’ve talked about savory cereal before on the podcast, “A Hot Dog is a Sandwich,” out every Wednesday, wherever you get your podcasts. And I’m in love with that idea. Give it, I need it. Just smell it. Oh, god, I need it, just suck on ’em. We’ve done Flamin’ Hot seasoning before, but we’ve continued to refine this recipe over the years. We’re gonna actually publish the written recipe for this down here, ’cause people have been asking us, “How do you make Flamin’ Hot bagels?” Mac ‘n’ cheese. Flamin’ Hot bubble bath. Imagine this. A bath bomb, but inside, there’s a little cube of cream cheese, and then in the cream cheese is a little piece of salmon, and wrapped around the salmon is a caper. So we need five tablespoons of this. That’s a lot of Cayenne. Are you sure? Oh, yeah, no, Nicole, we have refined this, I’ve sucked on thousands of Cheetos, I’ve sucked on more Cheetos than you could possibly imagine. I have such a strong flavor memory, I call it a flavor palace, of what hot Cheeto dust tastes like, that I can suck on a hot Cheeto and it instantly transports me to the place where I can recreate the flavor perfectly. It’s like the lamest X-Men power. All the stuff on the Flamin’ Hot thing is, it’s proprietary to Frito-Lay, it’s secret, but we’ve decoded it, it’s simple flavor math. You put sour and salty and aromatic things in there, and eventually you just get to Flamin’ Hot. Oh, and also a bunch of red dye number 40, so we’re gonna take three bottles of this violently red food dye, that apparently is linked to ADD in children, which makes a lot of sense. Josh has ADD, it’s real. Undiagnosed, but we’re working on it together. I don’t think I have a deficit of attention, I think I have too much attention. Do you think if we crunch next to the microphone, it’ll pick it up and it’s gonna be really loud? Do it. Hold on, hold on. Are you getting that, Chris? This is Nicole’s new ASMR mukbang. I’m gonna read the ingredients. Enriched cornmeal. There’s so much salt and cheese and spice and MSG in this, that keeps you craving it and coming back for more. It honestly is a really balanced spice in there, which is good, because Richard Montanez, I believe, who’s the inventor of Flamin’ Hot Cheetos, whole story, he was like a janitor at Frito-Lay, and came up with this idea, he just took essentially normal Cheetos, and just threw delicious chili powder on it. We’ve decided we should add some ghost pepper to it. A little, please. So we’re adding ghost pepper. I remember this part, this is one eighth of a teaspoon, this is the one part of the recipe I remember! Nicole changed this from a quarter a teaspoon to an eighth a teaspoon. Can I tell you why? Last time we did this, the whole entire crew was dying and coughing, and I’m trying to look out for my team, okay? Back then, they didn’t have masks on. Now they do, you’re welcome. The citric acid, that’s what’s actually gonna get in the lungs and make it burn when it sprays up there. That onion powder, gonna do a teaspoon of that. This is so fun, I just stand here. No, just, this is the best, I just stand here. No, I like it. Teaspoon of garlic. Okay, you stand there, you stand there. You do it, and I just stand here, and I talk about my job at Lush, which was super fun. Yeah, tell me about Lush. So when I used to work at Lush cosmetics, I did a cover of “Gucci Gucci” by Kreayshawn, but it was “Toothy Toothy,” and it was about Toothy Tabs, which is like an environmentally conscious replacement for tubed toothpaste. I remember Nicole mentioning she did a Lush music video rap thing, but as someone who gets incredibly embarrassed for other people despite having no shame of my own, I have not viewed it. I remember the first line. “We’ve got aquatic with jasmine and earl gray tea.” That’s all I remember. Quarter teaspoon of white pepper. White pepper’s in a ton of different snack foods. And then we’re gonna hit it with some butt milk. This is dehydrated milk, also known as buttermilk. So buttermilk’s just gonna give you that extra dairy kick. Stop, give it! You know that movie, with Julia Roberts? Erin Brockovich? No, that movie, whenever Richard Gere shows her the jewelry, and he goes like that. Yeah, the “Runaway Bride.” Yeah, yeah. No, no, no, no, no, no. You have to put this on top first. Okay, everyone hold your breath, ready? And again, we got full written recipe in the description. It’s not until we release the lid that we’re gonna spray poison. I don’t wanna inhale any of it, so I’m gonna blow it towards you three. I’m sorry. And… Not that bad. Is this what happens when you have a working spice grinder? No, it’s bad, it’s bad. Yeah, it’s bad, it’s bad. Oh god, right in the nostril hairs. Did you put maltodextrin in it? No. We need maltodextrin. We don’t need that much, right? That is the thing that I forgot, half teaspoon of maltodextrin, this is what’s really gonna aerosolize all of it. Yes, which is really important whenever you’re making spice blends, right? It’s true, yeah, so this is essentially an anti-clumping agent. It’s gonna prevent any moisture, and you might have some from the dehydrated cheese. And so this is gonna like make it just really disperse evenly throughout the corn flakes. It’s really strong. All right, let’s try it. I’m just gonna take a whole teaspoon. , yeah, suck on the Cheeto. Josh has been making me suck Cheetos since my first day. It has been a process where he literally puts a bag in front of me, and he says “Suck on the chips!” So I get to learn how these flavor profiles exist. Get the flavor memory in. And then, . That is spot-on. This is probably my favorite talent of yours. Josh has some other talents. One of them being burping and talking at the same time. The second one is taking a shower in our sink. The third one, being a great guy. Is there one more? Hammer throwing, the Scottish 16 pound hammer. I plan on retiring from Mythical Kitchen and joining the professional Highland Games circuit. There’s a bowl. Wow, like even the color. We got a big bowl of, oh, it’s hurting now. We got Flamin’ Hot dust, so we’re gonna take this, and we’re gonna make our own corn flakes, we’re gonna infuse that into the corn flakes, and then we have to make a sorta like sugar glaze to get the frosting on the corn flakes. Wow, this is so epic, I’ve never made cereal before from scratch, so I’m super excited. Do you know how to do it? Do you know how to do it? No. Was I supposed to know how to do it? I thought you were gonna do it. I thought the whole point of the show was that you do everything, and someone just stands here and looks pretty. I’m the pretty one. Nicole. Yeah. You may be asking what 15 quart enemas have to do with corn flakes. Never have I ever asked that question. Eh, you were asking with your eyes. So corn flakes were originally invented by John Harvey Kellogg at the Battle Creek Sanitarium, he was a doctor who had a bunch of weird theories about health and wellness. He thought a vegetarian diet without tobacco and alcohol and very low in sugar would cure people of all ailments, along with electric shocks to the eyeballs and 15 quart enemas, but his brother, Will Kellogg, just said “Hey, man, you got a pretty good breakfast product there,” so he actually signed away the rights to Will Kellogg, and then Will Kellogg’s signature actually became the Kellogg’s logo. Eventually the brothers went to war with each other, there was a massive lawsuit, and Will Kellogg won. Me and my brother have a really similar story. Just about the water up the bum hole. The other parts, no. We’re taking cornmeal, right, and we’re soaking the cornmeal, it’s essentially like very thin polenta, in essence. I’ve noticed that a lot of snacks that we make have corn in it. Yes. Why is that, Josh? Well, Nicole, I’m so glad you asked, that is because corn is by far and away the most subsidized crop in America. It’s what’s known as a cash crop, along with soy and wheat. And so corn is incredibly cheap to produce, how much we putting in here? I’ll say when. Some people get mad when I talk about corn subsidies in the show, but I ain’t stopping. Monsanto! So we’re gonna add three tablespoons, right? Sugar? Yeah, yeah, okay, so the sugar’s just to sweeten it, it probably might help it tighten up a little bit. This is so interesting, I can’t believe I’m learning how to make cereal on a show. It’s very cool, and you can take this into your own life, right? I mean this is something so easy to do. I’m probably never gonna do this. Dump all the water in there, and then we gotta let it soak for a bit, and then we’re blending it. Why are you asking me, this is your show, bro. Maybe. I think it needs more red. I don’t think that’s red enough. Oh, my Band-Aid. Yeah, Nicole’s injured. She’s playing through the pain. Yeah, yeah. Whisk. That’s looking red, ho, this is looking violently red. Nicole, do you think this could actually have a future on American store shelves? Absolutely not. I don’t know. I mean they make bacon-flavored Kit Kats. Yeah, but that’s as a joke. I think this is . Oh, you want all that. That looks like a pancake batter. All right, so we’re using the coarse grain cornmeal here, and then we need to add it to the blender after it hydrates a little bit, ’cause obviously the grain’s gonna soak up some of that liquid. But actually, a doctor, Harvey Kellogg, he invented, this is true, he invented plates. Josh just made sustained eye contact with me for the first time ever, that was crazy. I don’t like eye contact. I found out I- That sounds crazy. I think Josh has issues maintaining eye contact because he’s intimidated. I mean, wouldn’t you be intimidated? We’re just gonna dump all this little pancake batter in there. That noise was so off-putting. It’s a floppy plop. Call that the ol’ floppy plop noise. Just gonna blend this up. You can use any blender, Vitamix, super high powered blender, this is really just gonna like grind that up. I hate working like this. Yeah, doesn’t it suck working with that camera towards that? Nothing’s ever on. All right, that’s great, we’re just gonna crank it to high, is it on high? There it goes. And then kinda give it a little Jimmy jam. So we’re gonna take this, and we’re gonna bake it at sort of a low heat, to kinda dehydrate and get it nice and crispy. You know, he was a member of the Seventh-Day Adventist church. Oh, wow. That’s cool. Yeah! Have you ever read the book, “The Blue Zones”? I don’t read, Josh. Reading is hard for me because it’s intimidating. I mean, wouldn’t you be intimidated by a big, large book? It’s about different societies that have the longest life expectancy, and one of them is a Seventh Day Adventist- Doesn’t Japan have the longest life expectancy? It does, and there’s one community in Japan that they really focus on. There’s another one that’s a Seventh Day Adventist community in Orange County. Is this real? Yeah, this is real. They follow a very healthy, traditionally vegetarian diet, and that’s what the dude who invented corn flakes, and 15 quart enemas and eyeball shocks was doing. So Seventh Day Adventists are vegetarians? I believe, I mean it depends, it’s like saying “Oh, if you’re Jewish you don’t eat pork.” I can get down with some bacon. So we’re just gonna take this, and take an offset, and sorta spread it. I was gonna offset it, you’re just doing that? This is more fun. Looks like crepe batter. Here, I’ll do the other one. Josh, this is like arts and crafts. So we’re gonna be flaking by hand, we’re gonna do the old hand flake technique. We, whoa, okay. This is so fun. This is like my dream. To work at a big plant, a large plant, I always wanted to work at a large plant. You just wanna be a factory worker? No, I wanted to be in charge of the factory. If I ran a factory, I would run Kraft. You know, the big cheese man? That would be me, I’d be the big cheese man. Essentially, we’re baking this into a giant cracker, and we’re gonna bake this at a relatively low temperature for a long time, to really get it dehydrated. We might need to throw it in the dehydrator, especially after we frost it. But I mean, this is the base of the corn flakes, so it’s traditionally what a corn flake would be made out of, except ours is gonna be a little bit spicier. So we’re gonna the oven, 350 degrees, let it go until it looks nice and dehydrated. So we got the corn flakes out, so all we need to do is flake them by hand, but you should try one. I’m kinda scared. I want milk. That is so interesting. Yeah, right? It’s a corn flake, but right now it’s a little bit stop, don’t bludgeon it! Pick it by hand! Why? We are artisans, we are artisans and we do this by- Palm heel strike it! Fear does not exist in this dojo! No, sensei! Is Nicole gonna make me do pushups on my knuckles again? So John Harvey Kellogg was so proud of his enemas, but he was also very proud of- That’s a Frosted Flake! Of the size of his flakes, so we’re gonna try and keep nice large flakes in here. Kinda looks like fish food. Who do you think would win in a fight? Chester Cheetah or Tony the Tiger? Chester is more slick, so I think he’s really good at dodging, like that, but Tony the Tiger is like “Rawr!” Chester the Cheetah, I mean he’s a cool cat, he’s walking with the sunglasses on, I feel like he’s got a switchblade somewhere. Tony the Tiger, he’s all happy go lucky with kids, I think Chester would really shank Tony. I mean, right in the liver, cut him deep. Pop those in the oven. These are gonna crisp up even more, and then we gotta frost them, and then crisp ’em up even more. Three layers of crispness! Wow, this is so fun. Isn’t it fun? It’s a fun process. I wanna do this forever. We’re gonna start a cereal factory, Nicole’s gonna be the union-busting foreman. Get back to work! We create a thin donut glaze, we’re gonna put ’em in a spray bottle to try and aerosolize it around this, get an even coating. This is just wild. So we’re gonna add a little bit of warm water, and then we’re gonna dehydrate all this. You wanna whisk that up, see where we’re at? Yeah, yeah, keep going, keep going. And then we’re gonna get this thin enough to be put into this, and then we’re gonna spray it on there, we’re gonna dehydrate it, so that way all the water’s gonna evaporate, and it’s not gonna get soggy, and then it should just be left with like clear, sort of crystalline powdered sugar on there. How did you come up with this? The whole thought process behind it is like, kinda just thinking about as like a math equation, right? Like there is ditto with the actual dough batter that we actually made these with. When you put water into a recipe, and then you put that in the oven, add heat to it, it’ll dehydrate, so if you need to get a thin coating of sugar on there, we could just dust it with powdered sugar, but then it’s not gonna stick. So if you get a thin water-based solution that has a ton of sugar in it, then dehydrate it, all the water’s gonna leave the system, and you’re gonna be left with just dried sugar. So cool. Yeah. This is a violent red color, I like that. Do you think it’s thin enough to spray? We’ll see. We’re gonna have to see. I’ve definitely put liquids thicker than this in a spray bottle and it hasn’t worked, so… Okay, you’re just bragging now. Do you want the pink top or the black top? Pink. Okay. Cute. I was a Spice Girls kid. What Spice Girl were you? Sporty, ’cause I did sports. If I could be any Spice Girl, I’d be Sassy Spice. I would like to be Trashy Spice, and not trashy in terms of personality, but I mean I physically wear trash bags on my body, and my whole persona is that I like to go dumpster diving for old pizza rolls behind the Ralph’s. Should I do it? Yeah, yeah, spray it. Is it working? No, you gotta shake it, you gotta shake it harder. What is it? Press harder! Spray glaze is a proprietary method invented by, I’m gonna go ahead and shift blame to Nicole on this one and take all responsibility off my plate. What I would do is I would suck on the end to clear it. Well that’s on you, honey, go ahead. Ew, ew, ew, ew. I’m gonna wash it, Ben, I hear you taking yourself off mute, I’m washing it. Now push with all your might! With all your might, Josh! This was going too smoothly, anyways. We got any bigger spray bottles? We’ve gotten a larger cleaning spray bottle. And it works. And that tastes interesting. Nicole, just spray the whole set. You need to put powdered sugar on it at the same time. Where’s the thing? Wait, can I mix these things? Okay, I’m gonna mix some Flamin’ dust with the powdered sugar, and then we’re gonna dust these on, so we’re gonna wet it with the sugar spray, and then we’re gonna hit it with some of this red powdered sugar, and then it should dry into a nice frosty pink. This is so interesting. Yeah, yeah, spray and I’ll dust. Yeah, yeah, now wet it. And then we’re gonna dehydrate it, this is how they do it in the factory. All right, perfect, perfect. So we got this, we got the pink dust, hit it with a little, you want one in the mouth? Nope, I already did it myself. I’m just gonna do this, sorta shake ’em out. And so this is what’s giving us the frosting on the Frosted Flakes, this is what’s gonna make Tony the Tiger proud. ‘Cause otherwise he’ll come haunt you in your dreams. Oh no, not that. One, two, Tony’s coming for you. Cheetahs, I mean fully grown they can only be 70 pounds. And like, I’m a 210 pound man, I feel like if I get a cheetah on the ground… They would pounce on you and rip your neck off. Yeah, yeah, but I mean if I’m just, I’m here. You know, you got the hands. The flakes are soggy. Sorry, I gotta get ’em in. That’s it! Nicole, we got the Flamin’ Flakes, ding, these are done. Let’s take ’em out. Whoa, it’s been 10 whole hours, and we’re wearing the same clothes and standing in the same spot. This whole episode was such a big effort, but I don’t really think it’s gonna be a smash. I can’t imagine those two flavors coming together and making an enjoyable meal, or snack. Is cereal a snack? This is gonna be a smash. Oh, god, that was solids. I mean these are frosty, you see the frosting on the outside. You see the nice little curls, and we got some awesome, really big… That’s incredible, it’s like a lacquer. I do think this is gonna be a smash. I could see myself eating these Flamin’ Hot Frosted Flakes in the morning, something that’ll kinda put some pep in your step, get some spice in your life, right in the AM. Eat it with coffee, I think it’s gonna be pretty good. When you get that sweet Frosted Flake milk, we’re gonna get a spicy Frosted Flake milk. Wow. That is an experience I have never tried before, but I’m open to trying anything once. You know what’s an experience, anything? No. You know, my mom’s probably watching this. Cut to the packaging. All right, Nicole, we got our Flamin’ Hot Frosted Flakes here, they look like the perfect intersection between Frosted Flakes and Flamin’ Hot Cheetos, but looks are only flake-deep. Let’s eat it. Oh, thanks. Milk yourself first. That’s so generous of you to offer it to me first. Yeah, yeah, now milk me. Single hand. Thank you for, wait! Roomba. Okay, so, I like to let my cereal sit for at least three minutes. I hate letting my cereal sit. Well, we have to eat it at the same time. Well, Josh, you compromise. We’ll compromise 90 seconds. Someone count down from 90. Ah, fine, I’ll eat it. Thank you. It’s turning the milk pink already, which I think is really fun. Remember, Nicole, we’re gonna decide if this smashes or passes, reserve your judgment, I’m mashing my cereal, I make a fine cereal paste. I want the milk to, all right, fine, I’m eating it. That’s certainly something. It’s Flamin’ Hot Flakes. It is indeed, and it’s turning that milk a violent pink. That’s beautiful. Does the milk make you feel like a strong boy? I got big muscles. All right, Nicole, now we have to decide using our patented Smash or Pass Paddles, whether we think this is a successful snack baby. Ready? All right. Three, two, one, go. I’m gonna- you’re smashing! Of course I am! I’m a hard pass! This is my whole life, like, it’s personified in a bowl! This is incredibly spicy, it tastes exactly like corn flakes and Flamin’ Hot Cheetos, however, I don’t think that’s a good thing, the Flamin’ Hot hurts. I think this is a revelation. I think this is one of the most impressive things we’ve made together. It tastes good, it looks good, it is good. It’s a smash, baby! I think we made a really awesome thing. Think they made an awesome box, too. Lest we forget about the dope box. Zach put a word search on the back. Oh my gosh, is there a Josh? I found “lugco.” I found “arbfac.” I found “bpad.” Let’s see if we can- Nicole, thank you so much for joining us here on Snack Smash, and thank you all so much for joining us in the Mythical Kitchen. We got new episodes out for ya every week, we got new episodes of our podcast, “A Hot Dog is a Sandwich,” every Wednesday, wherever you get your podcasts. God, that ghost pepper’s building. Hit us up on Instagram @MythicalKitchen with pictures of your mythical dishes, under #DreamsBecomeFood. Why do you keep eating it if you don’t like it? I don’t know! You have issues, man. See you next time. You can cook up your own feast while wearing the Mythical Kitchen apron, available now at Mythical.com.