Hey! Welcome back to mythical kitchen where dreams become berries and cream, berries and cream! So I try and watch as many TikToks as I can, but I’m merely a single mom who works three jobs who loves her kids and never stops. So I convinced our crew to let me watch TikToks at work and turn it into content. Those are both references to popular TikToks, as I understand it. The one was a commercial from the mid two thousands. And the other one is just a mom…trying her best. Okay. Let’s get into it. So a hundred food hacks, they are whipping egg whites around a yoke. This is a, this is something called a cloud egg. Actually, it’s a fun little technique. You’re essentially making an egg white souffle… Stop the video! The most fascinating thing about TikTok to me is that everything old is now new again, This is something that would have blown up on Facebook circa, like 2012, it’s called a cloud egg. It was once a trend and now people are just merely repeating it for views on a different platform, all in search of what we might call success or happiness. Will it ever come? We’ll see. Is this how reaction videos normally go? Next! Oh, pigs blood. Very cool. Product I’m very familiar with they’re draining… So there’s plasma and hemoglobin and blood they’re draining some of that liquid. It’s going to be a little gelatinous. It looks like a delight. If you cook that you can create what’s called blood tofu in Chinese. Good knife works some slippery blood. I would eat that in a soup. Cool knife, Damascus steel look at you. Go. Yeah. Made a blood tofu. Very common in a Vietnamese dish called Bun Ball Huay. That I’m a huge fan of. That was a very informative TikTok and I can learn something from it. Ah, thank you, algorithm. Ooh, what do we got here? Okay. Loading up a waffle. Love me a good waffle hack. I did this. I did this. They’re making the French toast waffle pancake. I did this! This is my, so who did this? Who did this? Fork? Fork means food. I think I know them. I think they rip this idea from me. Piece of crap! I did this. I made this TikTok when I was, we only disrobed making TikToks were stuck at home during the pandemic. And I made a waffle pancake hybrid. And now this person’s French toasting a waffle pancake hybrid. You can never win. You can never win. It looks pretty good though, I’d eat it. It looks to be it. Yeah. That’s a problem that I have a lot. I try and dip my big burger in there and then the lady looks at me. Oh. That’s smart. But here’s the thing. I’m often eating fast food in my car. And I don’t have a lot of pointy objects in my car because that’s a safety issue. But I guess I could use my keys to sort of rip open the sauce packet and shotgun it. I cannot believe I’m making this. I can’t believe it, either. Hawaiian Haystacks. Where’s this going? It’s a Utah thing. Utah food is freaking wild. You add some chicken it’s been cooked It’s the finest of Mormon, cuisines. Then it says to put celery, olives, and pineapple. Okay, so this… But the most important ingredient is crunchy chow mein noodles. Tiktok, what do we think? This seems like one of those 1960s space, race dishes, but it also has a lot of similarities to what I’ve seen in like Swedish curries, where they’re just putting like, pineapple and chicken on top of rice. Ah, that sounds like a delightful plate of food. I’d eat it. I mean, you’d put like, I like a nice wild rice and a salad. I’d put those little crunchy wonton strips on top of their canned pineapple is a perfectly fine ingredient. I think you need to stop judging your husband. Husband, you should leave her. Have some self-respect. This is an unhappy marriage. If he can’t deal with your husband, putting a little canned pineapple on top of rice and chicken… I hope you get divorced. That’s all I’ll say about that. Oh, I’m very familiar with the Snickle. It’s a lot of wasabi. I don’t love that. You’re mixing cultures. You mixing Japanese and Indonesian with the sambal oelek. This is not a, this is not a Snickle. Snickle has a Snickers bar in it. Well, that’s smart. Cause that’s a palette cleanser. That’s a palette cleanser. Okay. This is very similar to what’s called a geisha roll where they take the fish and they wrap that in cucumber. That’s all he’s done is just make like a kind of worse version out of a pickle. Got a fried chicken sandwich. Oh, okay. This is interesting vanilla ice cream on the fried chicken sando. Double scoop. Ooh, you’re being bad today. I see you. This is actually one of those foods that I think, Hmm. I have a bone to pick with most ice cream sandwiches because cookies are best served, warm and ice cream is obviously best served cold. And so when you kind of add them together, you get this like cold, hard cookie with the ice cream houndstever, I will say, I would love to experience this fried chicken sandwich with ice cream on it. And I’ve never had that before in my life. I think there’s a shot that this could be a good dish, but I don’t know. But this, I don’t know, I’m willing to give the benefit of the doubt that I’d like that in my mouth. Maybe it’s cause I haven’t eaten a lot today. Oh, more food hacks. So they’re kind of inverting a steak alien predator style. And now they’re stuffing things inside of it. Why? Wait, but… Why’d you sear the outside and then flip it and invert it? This is literally the opposite of a food hack. All they did is they took a French dish called a Roulade or, uh, you know, there’s Italian versions of it. And they’ve just made it more difficult by like trying to kind of give you this weird visual of flipping a steak inside out that you would just never do. Do you need the mired reaction two inches deep on that steak to justify you eating it? No. You’ve taken a simple food based in European cuisine. You’ve sort of rebranded it as a food hack. You know what we used to call a food hack? A recipe. That used to be what they were called. This was just called a thing. And now it’s a food hack. Believe me. I understood, oh we do this same thing. Oh, frozen pizza hacks. No we’ve made frozen pizza harder. Frozen pizza is the hack. The hack is that we took the preservation power of cold in the snow and we put it into a machine that is in every person’s home. And then we take a traditional Italian dish and distribute it to all of these cold bringing machines to give us nourishment on demand. That was the hack. The hack was the rail system that brought beef all across America to the Chicago packing yards. That was the hack! That steak exists for people in general. You flipping it inside out, doing the old whoop de deal with it, you’ve made it more difficult. That’s all I have to say about that. Oh, let’s see the best way to eat the big nuggets. Oh, you’re took them out of the shells. Oh, you took the meat out of the meat casing shells. Oh God. Oh. I don’t think they think this is the best way to eat McNuggets at all. Ah, I don’t think you think this is the best way. I think you’re doing something silly. I think that’s what’s going on here. I will say as much as I was catching about this one. I do think I’ve, I’ve done this before. I’ve just skinned a whole nugget. Like when I was a kid, it’s like when you peel a grape, just to try it, just to see what it’s like, so I skinned a whole McNugget and just eating the little chicken meatball inside. It’s good. It’s a good, well seasoned chicken meatball and then get a little crunchy snack later. And then also this is a great, if you’re trying to save carbs, you know, I don’t know what your macro goals are, but it’s a great way to save carbs by taking off the breading. So I, I don’t believe that they, I don’t believe that they do this as a lifestyle choice, but I think it’s it’s… I understand. Yes! Yes Agreed. I do this all the time. I do this all the time. This is actually a really big thing at Persian restaurants where you will just get some raw sweet onion on your table. And it’s actually one of my favorite things to do to take that and just swipe it through the hummus, or the Mast-o Musier or whatever the delicious dips that you get are. I’m big on raw onion chips in a great way to reduce the like, assiduous, what does assiduous mean? Nope, that’s not what a assiduous means. And a great way to like make onions less offensive and ackered when they’re raw is just soak them in cold water for a little bit or soak them in ice water, especially they get crunchier, they get sweeter. Raw onion chips. You’re onto something. I don’t know who you are @lilsipperofficial . Oh, she’s dip it in marinara. Yeah. That’s just like it’s salsa for people from Utah. Oh, oh. I’ve never seen these things before in my life. Very cool. Abalone. I know that’s abalone. That’s very cool. Um trypophobics beware! What is that head cheese? What is going on here by? I have no idea. I haven’t seen half these products, but that’s honestly pretty exciting. That is one part of food TikTok that I really love is like showing foods from other cultures I’ve never seen before. What’s going on there boiling, is that it? Is it an animals? Is that tripe? It looks like um, a bit like tripe. And then do you cut that open? And then… Um, this looks like it could be a Chinese or Vietnamese dish, which looks really interesting to me. It looks like they’re boiling seafood inside what might’ve been a large sheet of tripe or maybe even an animal stomach with the tripe still attached. That’s been a real cool thing about food TikToK that I love is that, you know, I watched one TikTok the other day where it was a guy just like, here’s what it’s like to eat at a restaurant in China. Here’s like etiquette things, things that I never knew about, I do love that TikTok can expose people to different cultural norms in foods that they wouldn’t see otherwise for all the optimism that they’re springing 2012 gave us about social media’s ability to connect people. I think later we found out that if it has the ability to connect, but also has the ability to completely divide. So like I’m not going to give it too much credit. Anyways, I’d eat these shrimps. Uh… I would say that this is a post, but there is a shot that this is just one of those weird sort of orthorexic things. People who are very restrictive on their diets. I mean, I know people who are so strict, mostly like athletes and people are into bodybuilding and stuff were so strict on their diets that they will actually do stuff like this. I believe that this person actually rinses off their Reese’s big cups and you know what, it’s your life, it’s your choice. I’m not here to judge you. I would just house those things down and actually pop em’ the freezer for about 10 minutes, gets nice and chewy. This is the prequel to Venom. Oh my God. I actually have no idea what’s going on. It’s a nice big slices of ginger. Sort of black meat going on top there, salt curing it. Some aromatics. Um, never seen this product before in my life, but it looks really interesting. I would very much like to try that. I have no idea what that is. And honestly, part, part of TikToks length, it’s sort of like disconnects…. See what this is? It’s lung. This is lung! Oh! America will not let you import lung because of the mad cow disease outbreak. That was I suppose, stored in the lungs. But that was the thing that happened like a hundred years ago. And so you’re not allowed to eat lung in America, which I find upsetting. Cause I’d really like to eat it. And that looked like a delicious lung. I think chicken spleens too. Or maybe we just don’t like them. Cause I tried to go to a butcher once and be like, “Hey, can I have some chicken spleen?” He’s like, “What the hell is wrong with you?” I was like, ” I don’t know, I want some spleens.” And he was like, “We don’t got the spleens.” I was like, “Why?” He’s like, “I don’t know.” I feel like you have to ask- You have to answer for why you want the spleens more than I have to answer for why I don’t have the spleens. And I was like, “Well, if you get whole chickens, there’s obviously spleen in them, what are you, throwing them away?” And he goes, “I don’t know where the spleen’s go.” I go, “How do you not know where the spleens go?” You’re the butcher. I’m just a guy who wants some spleen. Oh! No. No he’s a trickster. He’s a- that’s -that’s not nice. He keeps taking the ice cream out of their hands. How would you feel if I did that with the money? Huh? Oh, I kept flipping the money back and forth. Uh, no, I have nothing but respect for street vendors. I think that stuff is really cool. I wish we had more of this in America. Like you did said dessert and a show. It’s dessert and a show. What a fun time. He’s very skilled deafness of hand. There’s no such thing as unskilled labor. We talked about Malcolm Gladwell’s 10,000 hours. It’s street food vendors. My God, this dude he’s just flick of the wristin’ out there, he can be a professional racquetball player for all I know with wrist moves like that. Also Turkish ice cream. It’s called booza. It’s absolutely delicious. One of the world’s truly great sweet treats. You ever see the taqueros who were like super, super quick with it. And they’re nice with a wrist flick. They’re literally like hacking meat, take tortilla. They’re flipping the meat up in the air and just catching it. And then they’re just like flipping guac from like three feet away. I mean- what an incredible skill. And it’s for that to turn into delicious food. Mind is constantly blown by street vendors And buskers. There was a lady singing opera outside the trader Joe’s the other day crushed it. What have I learned about TikToK? Oh one, It’s very strange living inside the metaverse. The fact that you can just infinitely scroll and there’s just entertainment after entertainment coming at you. And none of it seems to make me, or probably you are yourself, and I feel like data would support this any happier than you were when you weren’t scrolling through it. But the fact is it currently exists and we’re all beholden to it in some way. I don’t think that TikToK or the content on it is by definition, good or bad. I think it’s all a reflection of our own desires that is feeding us back to ourselves. That said, eh, I had a fun time. No, but honestly some of those foods were really cool, and I love that TikTok exposes you to other food cultures and sort of puts you in these niches that you didn’t know existed. Maybe you feel a little bit more connected to people. And I certainly find that in some of the food TikToks that I watch, I had a fun time. Did you all have a fun time? Let me know in the comments. If you want to see me do this again, I can really rant and yell about anything. If there’s anything else you want me to rant and yell about after watching on a small screen in front of me, put that in the comments too. If you just want to give me a compliment, put that in the comments, if you want to pay me an insult it’s my Twitter handle is @nhendizadh You just tweet at me and it’ll get filtered. Thanks so much for stopping by. We’ve got new episodes out every week. We’ve got new subs of our podcast. “A Hotdog is a Sandwich” every Wednesday where we get your podcasts hit us up on Instagram @mythicalkitchen, with pictures of your mythical dishes, just like Brandon did. When he made the PB and J pizza. He said he took it to karaoke night. I wonder if this was at like a bar, like you’re just walking in with his own pizza and the bartender’s like, “What, what do you got there?” He’s like “PB and J pizza from mythical kitchen.” The bartenders were like, “What the hell is that?” That guy was like “I don’t know.” But anyways, Brandon, you rule. Everybody, be like Brandon. Thank you all. The mythical. Kitchen’s favorite way to obliterate garlic immortalized in T-shirt form. 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