- You wanna, like be cute about it? – Should we? Oh my god. Oh, we’re feeding each other? No, no, no, this is the perfect bite. – Okay. – I didn’t mean to go full wedding on it. – You know what, I’ll just feed myself (laughs). – I already screwed it up. (Jenelle laughs) Man, this is just like you, Josh! Like you self sabotage. (upbeat music) Welcome to Food Fears, where I make something you hate taste great. Today’s guest traveled here in her home, because she’s all about that van life. It’s Jennelle Eliana. Jennelle, welcome. – Thank you. – You’re a relatively new YouTuber, you started your channel in June right? – Yeah. – So, they say you haven’t become a YouTube star yet until you’ve eaten something gross for camera. – Who said that? – Ah I think the Dolan twins actually said it. – I guess if that’s how you guys are gonna haze me into the community. – Oh no, hazing is bad, I watched the ESPN three part documentary, don’t do it kids. What are you picky about, what foods don’t you like? – I hate celery. – Me too. – I don’t know who likes celery like, – Me neither. – even in, on like ants on a log doesn’t make sense to me. – It’s almost worst. – Yeah. – Then you get like the fat of the peanut butter wicking off the gross celery juice. – Even just thinking about it. – We, we have more alike than we think. – Okay, cool. – Well are you ready to see what’s under the cloche? – Sure. – Alright so today, (suspenseful music) we have natto. – What is this? – Okay, so right now it seems a little bit innocuous but it’s famous for it’s texturing, what you have to do, is you put chopsticks in it, and you actually whip it up and when you lift it, it kinda gets a bit of this spider-webby, slimy consistency. It smells a little rank. – Is it worse than celery? – It is to me worse than celery. (Jenelle gasps) You gotta get a nice big bite. – Okay, cheers. – All right, cheers. – Mm, mmm. (laughs) Not a fan of the taste, I kinda like the texture though. – Yeah? – It’s like melted gummy bear. – Okay. – Yeah. – That’s weird, how many melted gummy bears do you eat? – Oh. – I guess in a van, it just kinda radiates heat. – Yeah, everything just melted. (laughs) – That makes sense. – Melted everything. – That’s something, we don’t think about. Okay, so we gotta change up that bitter flavor, but you don’t mind the kind of slippery texture of it? – No, I like it actually. – Okay, so I might go ahead and lean into that. – Can you make it taste like candy? (both laughing) – I don’t know if this has any chance (Janelle laughs) of tasting like candy. I think I– – I can eat this on like a first date where I’m not like. (laughs) – Ah, I’m gonna make you the most beautiful first date food. – Okay. – Yeah, I don’t know if that was you like proposing that this is a date to me, but I accept. – Okay. (laughs) – I do insist on splitting the bill though, I think it’s patriarchal for. – Oh. – I’m also poor. (Janelle laughs) – I’ll take the tab. – Thank you so much, I didn’t want to imply– – [Janelle] Okay. – You have a lot of subscribers, you know, I’m just saying. (both laughing) – I got you. As long as you can make this a delicacy, this is a official date. – Right. – Can we have like a candle with dinner? – It’s actually a fire safety hazard so, no but. – Gotcha. (upbeat music) – All right, so first up we gotta make the natto cheese. That’s right, whose cheese is it? Natto cheese, the pun doesn’t really work with it but anyways. To make the natto cheese, you have to puree the nacho with milk and a blender. And it’s cool because it kinda makes your whole kitchen smell a bit like a dead body. Legally I’m not allowed to say why I know what a dead body smells like, but there’s a very complicated non-disclosure agreement about it. I’m just covered in natto snot, that’s fine it’s a metaphor. We’re all covered in our own natto snot. Just gonna get in and put some milk in there, it’s gonna go ahead and loosen it up. (blender roaring) Let that baby run. Now where’s it hanging from? Is it in my hair? What no. Then you add that to a sauce pot until it comes to a simmer, it almost kinda gave it a bit of a nacho cheesy consistency already. All right, now we actually gotta go to the base of our nacho cheese. Really important to always grate your cheese fresh. The pre-grated stuff always has cellulose on the outside, also known as woodpulp, it’s typically anti-caking agent. Kind of adds some more starch in it, you don’t necessarily want. I’m just gonna add some sharp cheddar right in there. That should actually add some nice salt because natto, typically eaten with soy sauce, so it doesn’t have a ton of salt in it. Then you’re gonna add some American cheese just for that silky smooth texture. We’re also gonna add some chili powder, just for a little bit of spice and then my favorite thing to do with nacho cheese is a little bit of juice from jalapenos. Ah! Wakes you up, all right, everything’s gonna get nice and melted together. ♪ Food Fears come back to me ♪ ♪ We’re making natto ♪ ♪ And it looks gross ♪ Oh hello, you’ve interrupted my daily five hour session of starring blankly into a camera. While I have you, mind I recommend subscribing to the Mythical YouTube channel. If enough of you subscribe, I’ll get to keep on making shows like this one. Click the bell for notifications, now we’ll go back to staring blankly into the camera. Alright, so now we gotta make our meat substitute because Janelle’s a vegetarian. So, we’re gonna go ahead and treat these portobello mushrooms exactly like we would steak. Except not at all like we would steak, because we’re putting a bunch of natto on it I guess. Anyways to make the roasted natto mushrooms you’re gonna take a cast iron pan, get it screaming hot with some vegetable oil and salt directly in the pan. And then we’re just gonna take the mushrooms and throw them stem side down in there. Now what we’re gonna do, just gonna manually take a steak weight. You’ve heard of a shake weight, this is a steak weight. The steak weight is a useful kitchen tool that’s used to press a steak firmly into a pan. Whereas a shake weight is a piece of exercise equipment that makes my roommate Khaleed uncomfortable when I use it without a shirt in the kitchen. I feel like shake weights really kind of went the way of the dodo bird. They work though. If you get it here and kind of pinch your chest and open your mouth a little bit, it’s a really great workout to (laughs) not have any friends anymore. What you really wanna do is make sure you’re cooking all this in a office kitchen because then you can make a bunch of smoke, and then it will piss people off, then it’ll get them to come over to you and get mad. And then you can’t tell the difference between positive attention and negative attention, so you kind of like it anyways. I can’t tell the difference between positive and negative attention as long as people are looking at me. Welcome to YouTube. You’re going to go ahead and flip the mushrooms, (oil sizzling) nice chard black crust on that. Isn’t there like a giant fungus that like, it’s like, has like a brain. I read it on one of those like Facebook sites that it’s probably operated by like Russian bots, but has like kind of fake science articles. And then we’re gonna continue drying out the mushrooms. Then we go ahead, toss them in an oven, let them hang out for about an hour or how ever long you got, you know, I don’t know what your schedule is like, you know. And then in a separate pan you’re gonna sautee onion, garlic, tomatoes and poblano chilies. Anytime you use bell pepper in recipes, use pablono chilies. That’s just a real cooking tip. Most of the time I don’t do that, I just say weird stuff, but you know that’s a thing. Nicole spoon me. (metal clanking) Sorry wooden spoon. (laughs) – [Nicole] It’s underneath. – I didn’t see it. Thank you. Once the tomatoes start to cook, you’re gonna actually really smash them down into the pan. ‘Cause we want that juice to combine with the chili powder, and it’s actually gonna flavor it. You’re gonna add in your natto. Oh. I don’t even know if the camera is picking it up, but I’m transfixed. All right, so in goes the natto, we’re just gonna add in whole bricks, they will start to break it up. And then cube up those mushrooms and get them right in the pan, and keep cooking till it’s nice and toasty. Now just give her a nice little toss. Here we got our delicious vegan natto, mushroom, meat substitute natto topping. To make the natto boracho beans, you’re gonna go ahead and heat an instant pot on saute. Who’s beans are they? Natto bean. I gotta workshop that and get back to it. You’re gonna add vegetable oil, onions jalapenos, and vegan bacon. And now we gotta wait for these to saute, get a little bit sweated down, get all that flavor out of it and then we’re gonna deglaze it with some beer. That’s what makes the beans, boracho beans. Drunken beans. So, go ahead and add our beer. (cap pops) Just gonna go ahead and add that in, all right now we’re gonna go ahead and add in our natto. You know when you get a spider web somewhere on you, you just feel like there’s spiders crawling around you. I feel like I just have like a bacterial monster, just crawling throughout the back of my shirt. Like Ivan Ooze from the Power Rangers movie, I feel like he’s just gonna rise up. That’s a relevant reference, right? You guys get that? Ivan Ooze? He’s a terrorist actor that tried to kill the Power Rangers and he wanted to cover the world in ooze. I don’t know I haven’t seen that movie in like 20 years but the remake holds up. Put the beans in there, get some supplemental water. And then most people would soak beans but with the instant pot since you’re pressure cooking them, you don’t really need to. Shut the door on it. (lid banging) To make the natto hot sauce you’re gonna go ahead and blow torch a bunch of tomatoes, onions and chile de arbol. (flame hissing) Food fears! (laughs) That felt fun. There we go you really wanna get some nice blistered skin on it, it’s gonna add some depth. (flame hissing) (blows air) (laughs) That’s how I, (coughs) it really hurts. ‘Cause the dry chilies they just burn like tinder. – [Woman] Yeah. – Not the app. Not the app. – [Woman] Like what? – But that burns too if you don’t stay safe. (flame hissing) Chilies won’t burn you emotionally like tinder will because you’d show up to the Dave and Busters and she’s not there. And you try and join a group of friends who are having a good time playing skee-ball, but they don’t wanna let you join. And so you’re just sitting there drinking a pint of Redd’s Apple Ale by yourself. That burns inside. (blows air) (coughs) Then you’re gonna throw that into a blender with vinegar, water and just a little bit of natto for that funky fresh flavor. (blender roars) All right, that’s all blended up. Go ahead and put that into a squeeze bottle. To make the nachos, you lay down a big base of blue corn tortilla chips. Why? Because they’re fancy and fun. Then you’re gonna add on the natto cheese. Jackson Pollock painting. The natto borracho beans. I like to just place little pockets in there. And then you never know what you’re going to get in a bite. It’s like a fun little adventure. The natto mushroom thingy. All right, I gotta come up with a more marketable name for that. And then top it with some fresh pico, guacamole and a little bit of cilantro for garnish. I don’t even know if Janelle likes cilantro, I hope she’s like, oo nachos great, but gross cilantro. That’s natto nachos baby. Then we’re gonna get some of that nice fermenty, funky natto hot sauce on there. (suspenseful music) (upbeat music) I have a special surprise, I got approval from the fire marshall himself to have a fake candle. Oh, wait sorry. – Thanks for that. (laughs) – You seem very impressed. (laughs) – I am. (laughs) – Okay. – Where did you pull it out from? – Don’t worry about it I can hide a whole lot down there. All right, so you’re ready to see what we’re eating. – Yes. – So, we’re eating natto nachos. – Oo. I can get down with this. – So, what we’ve done, we’ve infused natto in with the nacho cheese. We’ve actually blended it, trying to get rid of that slimy texture, there’s natto infused beans, some dehydrated portobello mushrooms infused with natto, guac, pico, and a little bit of natto hot sauce on it. – I think being in LA, I’m surrounded by these like fancy vegan restaurants. This is one of those things, this is like probably a 30 buck plate of nachos. – Oh this is grossiest madre all the way. – Yep. – All right well please, grab one. – Do you want to like, be cute about it? – Should we? Oh my god. Oh, we’re feeding each other? No, no, no this is the perfect bite. – Okay. I didn’t mean to go full wedding on it. – You know what, I’ll just feed myself. (laughs) – I already screwed it up. (Janelle laughs) Man this is just like you Josh! Like you self sabotage. – Okay, we’ll try it again. – All right. – I’ll feed you. – You feed me. – Okay. (Janelle laughs) I just dropped it. That was cute. So what’s that like spicyness that I’m feeling right now. – The spicyness is actually a natto infused chile de arbol hot sauce, the natto’s in there just to add some body. So that’s what all that red stuff you see on top of the cilantro is. – Mm. – I’m sure it had that funky little fermenty base line. It’s better than just a natto plain at least. – I actually dig this, I would order this if I was somewhere. – That’s awesome I mean, venmo me 13.95 for it ’cause that’s fantastic. – I said I’d cover the full tab, so what do we say like an estimate, like 30 bucks? – We gotta tip Nicole so yeah maybe 35. – [Janelle] I got you. (laughs) I’m more impressed about this to be honest. – I made it myself. (Janelle laughs) Janelle thank you very much for joining me today. And everybody please check out Janelle’s YouTube channel. More van life videos to come I’m assuming, you’re still in the van? – I’m still in the van. – She’s still in the van so please check her out, she’s awesome. And again, thank you. – Thank you. – Thank you guys so so much for watching and supporting me. And if you wanna keep supporting me, please subscribe to The Mythical YouTube channel. If we get enough subscribers we can keep making awesome food content. So please subscribe, please keep watching. And thank you so much. (easygoing music)