And so we’re actually gonna take this and we’re gonna put it into a little tart shell and then we’re gonna make meringue on top. I just love the beautiful, like, buxom- Why the hell did I call meringue buxom? I don’t know, whatever. We’re here. It’s a buxom, big naturals meringue, sorry. Hey, welcome to Mythical Kitchen, where dreams become food. Alright, so we cook with a lot of weird ingredients here in Mythical Kitchen. A lot of people ask, very reasonably, “Does the food actually taste good?” We’ve had Nicole, Vi and Trevor judge, but I’ve surrounded myself with sycophants. Obsequious yes-men, the whole lot of them. Patsies who cannot tell me the truth. Which is why we need an unbiased expert to actually tell me if I can cook. So we’ve enlisted the help of professional food critic, Farley Elliot. Hello, hello, hello. How are you? You look very food critic-y in these glasses. Those are some very food critic-y glasses. Ah, thank you very much. And you are reprising your role as usual as Thighs Fiery, I assume? Whatever buff thing you’re up to these days. No, but Thighs Fiery is absolutely what I should dress as every Halloween going forward. Alright so Farley, I am going to cook you a three-course meal with one secret ingredient, something we do a lot of in the Mythical Kitchen, that is unceremoniously placed under this towel. Okay, lemme guess, it’s caviar, uni, all the cool stuff you guys usually work with? No, not exactly. It is Monster Energy. Oh boy. Yeah. The green tab and all. Yeah, we got our original Monster flavor here. It tastes like chemicals. Do you think I can do it? I don’t. I really don’t. That’s what you feel like. I feel like there is absolutely nothing in here that even seems natural and trying to make that feel and taste good in my body is going to be difficult. I think your body actually craves Monster Energy drink. Cause here’s the thing. It’s got electrolytes in it in the body. Okay. And the body craves electrolytes. Got it. Could you tell me what an electrolyte is? It’s what’s in Monster. No, I love that you’re coming into this with a completely closed mind and you think I can’t do it. That is only going to fuel me. A lot of people are inspired by love in cooking. I’m inspired by hate and doubt. And let me ask you this. Did you jog to the Seven-Eleven to get this? Or are you sponsored by Monster Energy? What’s your truck look like? No, I actually did skateboard. I skate. Yeah, there’s a Shell station, like a quarter mile down, Of course. and I didn’t think anyone would use. So don’t judge me on my skating ability, Farley. Judge me on my cooking. You ready to get into it? I’m happy to get into it. Let’s do it. Boy, it’s immediately transported back to, like, college before a theater show. This is really just taking me back. Not in a good way, but definitely back. My name is Farley Elliot. I’m a food writer based in Los Angeles. I’m the senior editor of Eater, Los Angeles. And I’m also the author of the book “Los Angeles Street Food, A History From Tamaleros to Taco Trucks”. I can’t say that I’ve ever eaten a gourmet Monster Energy meal, but really if I’m being honest, if anybody can pull it off, it’s Josh. All right. So let’s get a cooking, sike! I’m gonna tell you about Mythical’s brand new apparel brand. Trevor, you’re wearing it, get in here. It’s called SiKE! it’s got really cool designs, but what if I told you that the designs actually change in the sun. Trevor, go out and show them. We’re gonna wait for Trevor to get back. Whereas once it said “Sun”, now it says “Misunderstood”. Trevor, tell him how misunderstood you are. Super misunderstood. To get your own SiKE! pieces go to SIKE.LA, thank you, Trevor. You can keep the shirt, Yay! but you get one, we all get one. So now we got to get down to the business of how do we impress a food critic using Monster Energy. Step one, start drinking a Monster, so you can energize yourself and kind of get yourself in the mood. It tastes like Howie’s game shack when I was 13 playing Battlefield 2, anyone? Yep, yep. All right so. We took a bunch of Monster and we’ve reduced it into its pure essence. This is just pure. I call it Monster Molasses or Mon-lasses. It’s a division of Monsanto. What I’m going to do, first course. I want to do beet tartare. You’ve heard of beef tartare. This is kind of the same thing, but right now in the food world, like vegetable cookery is in. So what I’m gonna do, I’m gonna take these beets. I’m actually gonna roast them off until they just get super, super tender on the inside. They’re going to steam. They’re going to concentrate all their flavors. And then I’m going to kind of chop them up in the style of beef tartare, serve it like beef tartare, except I think all of the acid from the Monster, the main flavor that you get from Monster is one, chemicals, two, a little bit of poison, kind of bleach. Cause that’s all the caffeine. Caffeine is just a hard drug. Then three, you’re getting some ginseng and guarana, which are really delicious flavors. Sorry, I haven’t taken a sip of Monster in eight seconds. I need it. Ooh. That’s a lot of guarana extract, lot of ginseng extract. And so when you reduce that down, it kind of just creates a nice little, sour sweet syrup that I think is going to work really well in a vinegarette with a beef tartare, beets, beets, beets tartare, not beef. So I’m gonna wrap up these beets. I’m gonna pop these in the oven. All right, those are gonna roast for like three hours. We have, we’ll figure it out. So now what we’re going to do, I want something to serve beef tartare, beet. I want something to serve this beet tartare on, tartare a lot of times will be served, with grilled bread or crackers or something, chicharrones are a really cool thing with tartare. But I’m going to take, this is called “Banh Tráng” I probably messed up the pronunciation, it’s like, I think it’s called Banh it’s spelled “Banh Tráng”. I tried, this is Vietnamese rice paper. What you typically do is wet this and use it for like, fresh summer rolls. But if you deep fry it, it turns into like a really cool kind of vegan chicharrones situation. And so we’re going to do that. Gonna temp check this oil. These are flowers, you could go, You eat ’em. Wait these are solely edible flowers? It’s just a flower. Ah, ah! It tastes like I ate soap. It tastes like I said a bad word when I was a kid. Okay, that’s good, all right so, now we’re going to take this Banh Tráng rice paper and what I’m going to do, I want to kind of keep it thick. I’m gonna do like stacks of two right here. Try and make them nice and crunchy cause if you just do one, they’re a little thin. Take your scissors, these will shatter, if you don’t do it carefully, just like I’m doing. When have we known me to not do something carefully? I want to dust it with some beet powder. I think it’s gonna be a nice little thing because you go to a fancy restaurant and you see weird colored powders dusting all your food. And I think that’s cool, right? They’ll be like, “This is leak ash.” And I’m like, “I didn’t know you could turn foods into ash. I especially didn’t know that I wanted to eat ashes”, but you do. Or they’re like, “This is ash of my grandmother.” And you’re like, “You cremated your grandma and put it on my plate? Because that’s fancy.” Okay, we’re gonna drop in the oil. Meg, you ready for this? This is gonna be the coolest thing you’ve ever seen. Look at it, it puffs up. And now we can serve this with our beet tartare and then he’ll eat it. He’ll go “Wow, Josh You’re so good. Your cooking show is not a joke.” And I’ll go, “Neither is your writing career.” Written word? Dead! Get a Tik-Tok. Pull it out of the oil. If we want to dehydrate and get some of that oil out, we can just pop it in the oven, leave it hot. But I’m going to continue frying these and then wait for them beets to roast. I like to kind of take it here and then chop stick it, twirl it a little bit, there we go. Beautiful. Beautiful. And if you are vegetarian, but boy, do you love eating the skin of pigs, what a great alternative for you. All right. This is beet powder. I don’t know how this is gonna go. We didn’t practice any of this, also. Yeah, no, I never made any of this and I have no idea how it’s really going to taste. I don’t even know if you can dust beet powder on stuff. It’s not coming out of the thing. That’s a good start. All right. Well, let’s see if this looks cool. Yeah, I think you just kind of like, yes, ma’am that looks cool! This is what chefs do in a restaurant. They make something like, “Oh my God, that looks cool!” That’s how you know a real chef. And sack, and beautiful! Vegan beet chicharrones. We’re gonna wait for those beets to start cooking. And then we got a couple other little tricks up our sleeve. It’s a quail egg! All right. So we’ve got the beets out of the oven. These have been roasting for a long time. I’ve let them cool a little bit. And then if you keep them closed in the foil, it steams and the skin becomes very easy to peel. Now we’ll proceed to peel and chop all of these beets and do the food network, chef thing, where they tell you a story about them and their family, while they do a menial task. My grandma loves beets. Yeah. That was the whole story. She’s just a lady who really likes beets. So great, we’ve peeled and chopped all of our beets. They’re in here. This is about the texture I want on this tartare, look, it looks exactly like beef tartare, but then now we’re going to add some of this Viggo Mortensen Monster Molasses to it. No, I’m going to build a little vinegarette in a bowl. I’m going to do this. So we’re going to add a little bit of olive oil to the beet. We’re going to get a little bit of fat in there. And then we’re going to add some of this Monster Molasses. This is, that’s incredibly tight which is good because we want acid in this dish. We want a lot of acid and sweetness. If you’d add like honey and lemon to a recipe, I mean, this is basically taking that place. We do want a fair amount of it in there. I want to sort of let the Monster in the beets really shine in this. Do you think the YouTube algorithm knows what to do with the sentences that we say? Cause that’s never been uttered in history. And I think that’s pretty cool. I’m taking a little bit of Dijon mustard as well. Pop that in there, a little bit of black pepper, pepper loves beets. Let’s try it, this is a wild texture, corn syrup. Let’s give this a little old dabby-dab. It’s very pone, it needs a little bit of salt. Cause we didn’t season the beets. I think it’s gonna be really good. You taste the Monster, but it doesn’t taste offensive because again, it’s just guarana, it’s just ginseng. Technically it’s a bunch of burnt caffeine that’s also reduced down. But other than that, I mean, this is pretty freaking tasty, man. I’m just gonna dump all of that in there. That’s nice. And then this should sort of get it to hold together really nicely on the plate. All right, Give this a little toss. Get the beets, nice, marinading in there. That’s great! That is really great. It’s really sweet. Really pungent from the mustard. What the heck happened? I want to create a nice little spicy creamy condiment to go with these very sweet beets. So I’m adding a bunch of Greek yogurt to a blender, as you can see by the fact that that’s Greek yogurt that went into a blender. I’m going to add some lemon zest, again some freshness to cut through. We got all the earth from the beets. We got all the sugar from the Monster. And so now I’m going lemon, zest, horseradish. This is fresh ground. That’s a lot, whatever. We’ll figure it out. It’s going to be good. I think it’s gonna be good, I like I like horseradish and beets, I think is really good combo. A lot of black pepper going in, there that was a lot of black pepper too. We’ll get there. It’s a little pinch of salt. Not too much. Cause I wanna let the yogurt really speak for itself. And then just a little bit of the juice of the lemon or yellow lime as some call them. All right, I’m gonna blend this up. Crank that soldier boy. Tastes like Go-Gurt. No, it’s really good, the horseradish comes through. I engineered the perfect little a company, man to those beets right there. Now I’ll clean this up a little bit and then we’re gonna plate. You know, I love watching Josh transform over the years from a mild-mannered guy behind a desk, typing out words about food to whatever odd hulk he’s become in shorts and a weird haircut. He’s a nice guy. I don’t think he’s got this competition in the bag though. Monster seems to be too big of a thing to overcome when you’re trying to make actually good food. I see your sommelier has been by. Yes. The loveliest Monster Energy. Oh my. Farley, for your first course today we have done a beet tartare. It’s got a lot of reduced original Monster mixed right in there. A little bit of Dijon mustard vinegarette. And then there is a whipped Greek yogurt with horseradish and a fresh quail egg yolk on top. And then we have some vegan chicharrones inspired by Viggo Mortensen, one of his many good roles. That is made from rice paper dusted in beet powder. Please dig in. Also if you unfurl your napkin, it’s a gift for you to take home, I’m bribing the judge. Oh, thank you so much. I will say you’ve already massively screwed up because I’m left-handed so. Wait, where was that? Service staff! Points away. But let me just dig into this first and make sure that I get all of it. Yeah, the chef recommends, which I cannot stress enough is me, kind of mix it together, you know, eat the food. Sure, I was going to do just a little bump on top. How’s that feel? I think that’s nice. It feels nice, right? Hmm. I’ve never tasted anything so branded. Are you tasting the Monster in there? Do you think it’s a well balanced dish? It’s a pretty well balanced dish, pretty well balanced dish, absolutely. Bonus points for adding a little texture on top. I would love honestly to know what is behind the vegan chicharrones, because this is a delight. It’s a delight, right? It’s simply rice paper. I figured we want to start light and bright, Monster’s got a lot of acid into it. So to really kind of prime your palate, didn’t want to overwhelm you with any pork fat, rice paper, beets, Monster, simple. Well, I will say regardless of the overall quality and what to expect for the rest of the dinner, I would not have known that there was Monster Energy Drink in this had you not told me. I think that’s a win because there’s a lot. You’re going to be bouncing off the walls later. Yes, absolutely. If I knew how to run, I’d be jogging home. You know, I don’t spend a ton of time interacting with Monster Energy drink in my day-to-day life. I think, especially as I’ve gotten older, I try to limit my dining to whole natural foods. Not things that seem to have been pumped out of the core of the earth by evil goblins. There’s like a classical structure, to a French seven-course meal where, you know, you start with radishes, but there’s nothing like that in the world of Monster Energy drink. But what there is is Monster Mango Loco. And so we’re going to be incorporating, sorry, give me a sec. Oh God, that’s good. We’re going to be incorporating that into our main. Main, I want to go with a big, beautiful piece of fish because Monster has got a lot of acid too. It’s got a lot of sweetness. It’s not going to pair really well with red meat, but I’m thinking we take a nice delicate fish and we drown it in energy drinks. That’s what we’re going to do. This is called Fish Sauce Caramel right here. Oh, you’ve actually seen me make this. There’s a knife, just balancing on the edge. Why would we do that? Seems like a metaphor. We made Fish Sauce Caramel before. It’s a really beautiful Vietnamese dish you can see it in the inaugural vlog of the channel that we made a while ago where I put it on chicken tendees. Two ingredients, fish sauce, and sugar, really delicious. And I’m going to take a lot of this Monster concentrate and I’m just going to dump all that in there. That’s going to add some nice sweetness and some nice, What? Artificial mango flavor. But I think it’s going to work pretty well. And so we’re going to stir that in there and it’s lovely. Then we’re going to get a couple of aromatics. We’re taking a Fresno chili. We want some spice to accent that, little bit of star anise. It’s a very common ingredient in Vietnamese cookery. It gives you a little of that licoricey bite, some shallots and mix and it’ll taste like shallot so we’re gonna take a little garlic and then, boom, a Michelin star! I’ve never seen that. What else goes in there? These things, this is the biggest cinnamon stick I ever done seen in my life, right? I’m not crazy to think this is a giant cinnamon stick. That’s pretty rad. They’re going to add that. And then we’re just going to shut off the heat. So my plan is, I’m gonna take a big old piece of halibut and then I’m going to sear that off and then I’m going to put that sauce on it. But what I’m also gonna do, this is Dashi powder. So this is dehydrated bonito flake and kombu seaweed. We’re going to add about two teaspoons of that to this boiling water, it’s going to create a nice stock. We could have made the Dashi fresh, but we didn’t deal with it. Every restaurant takes shortcuts, we’re trying to skim profit margins here. So I’m going to take daikon, I’m going to braise daikon in this Dashi and then serve that alongside the fish with a couple other things. So I’m just going to cut off nice big slices of this daikon here, I really love braised radish in soup. It’s one of my absolute favorite things in the world, gets a nice sweetness, a nice funk in there, and we’re really going to have to try. And also this is a green daikon, pretty sick. Radish soup, what was I saying? Good, that tastes good in your mouth. I love that. Just going to punch out some old radish holes, drop those thick radish holes right in the radish broth. Yeah. Radish? More like rad-ish! Sick! So were gonna, god dang it, ah! Why do you guys laugh so hard at me just going “sick”? That’s my natural regional accent being from orange county, you ever go to Newport? It’s a hundred percent, like, business deals are closed with people just going, “Sick”. Like yeah, “Tom, so did you get the APR that you wanted? Okay, sick.” All right daikon, all that’s done. Pickles. We need a little pop of acid, a little bit of crunchier and I’ll put more Monster in there. So I’m just gonna add some red wine vinegar, a little bit more of that Monster here and some quick sweet pickled shallots right here. I’ve never marinaded shallot when it really comes down to it. A little bit of salt, and then we’re just going to take the spoon that hasn’t been in my mouth. Has that been in my mouth? All right, so we’re going to have pickled shallots and then this, we got to wait for that daikon to braise down and then get on to cooking some fish. I got a piece of fish. You know, it’s fancy cause it’s like a cube. It’s like big on all sides. And to me, that reads fancy. So this is halibut. Halibut is a giant monstrous fish that can weigh up to, like, 500 pounds. Often caught off the coast of Alaska. And it tastes good and it’s like $40 a pound. It’s one of those fishes that you see at the grocery store. And you’re like the hell would I ever buy halibut? And that means it’s fancy. So we’re going to salt, all sides of this. We’ve dried it off well on paper towels, definitely not a fish you eat the skin on. And so we got a pan. That’s good. Cause that’s what you cook things in. And so we’re just going to pan sear this and then kind of roast it in the oven. And then we’re going to finish that in the Fish Sauce Caramel. Anytime you cook fish, put it down and then use your hand. Typically you use the back of your hand because you get less chance of scorching yourself and burning your wrists on the pan. I like to use the back of my hand. You could use the fish spatula or the current spatula that you have. But I like my hand because then you can feel all sides of the fish actually searing off against the hot metal pan. Let me leave it there for like 15 seconds. Try and resist pulling your hand away cause it burns. But you know, it’s whatever. And so that way it’s going to cook really evenly. So we’re just gonna roast that on all sides. And we’re going to plate it up with our Dashi-braised daikon. Some of that Fish Sauce Caramel, and we’ve got all these garnishes. Look how pretty those Monster-pickled shallots turned out. This is going to be a beautiful plate. You’ll notice I didn’t pepper the fish. Josh, why didn’t you pepper the fish? I don’t know. I don’t come to your job and ask you questions and be like, “Why is, why do you data entry like that?” Why do you work at The Gap like that? Why do you perform domestic labor like that? Because that should be paid, it’s a job. And just going to give it one little quarter turn. You got a nice little gourmet, golden brown. See right there, we’re going to finish this off in the oven. So we don’t have to worry about it. All we’re going for here is some nice color to get those beautiful mired reactions in there and we can get a beautiful, my, er, oh God I’m so bad at puns. I always start a pun and then assume maybe it’ll come, it never does. Alright. We’re gonna give the fish one last turn. Beautiful, and now we’re going to put that in that there oven. And we’re going to finish that cooking off and then we’re going to get some other stuff here in this pan. All right fish is done, probably. Fingers crossed. And so now, oh the caramel pan stuck. All right, so now I’m just going to get more caramel on the stove. I’m going to add some caramel. This is your pot. And I just want to glaze this fish. We got it like 90% of the way cooked. Now I’m just going to finish it. I’m going to mount that a little bit of butter and we’re just going to get this butter melting in here. I’m going to add the fish back to that. I’m going to plate it hot. And then this is going to act as the sauce, some of the fish juices are going to leak out into this buttery monstery caramel. Yeah, gorgeous, gorgeous, gorgeous. Take this here fish. Add it to the pot. Get that glazed and caramel, kind of do one of these guys. This is what chefs do, they glaze things with a spoon. Beautiful, I don’t want the sauce to tighten too much cause I don’t want to have just candy resting on the plate. All right. Awesome. So we got that lacquered. Then now take this spatch. Get my fish, this is the nice beauty side of the fish. Put that right in the center. No, you know what? Boom, off center! Fancy, got ’em! I think I do still find myself being surprised by food sometimes, and in a way that’s good. I want to make sure that I’m still open to that stuff. If I get too jaded and too old, it’s probably time to retire. The things that surprise me the most are when people can manipulate really simple ingredients in ways that maybe seem familiar, but ultimately present themselves as new once you taste them. All right Farley for your second course here, we have a pan-seared halibut that is finished and glazed in a Vietnamese Fish Sauce Caramel, that has a whole lot of Monster Mango. That is the juice variety of Monster. A little bit of fresh Fresno chili, shallots that have been pickled in Monster Pipeline Punch and then daikon braised in Dashi with a little bit of a mint, Marcona almond and basil. This looks beautiful. I always knew that you were a talent, but I always assumed it was just in weightlifting. I didn’t realize you actually, had culinary skill. How’s the cook on the fish? This is delightful, yeah. Heck yeah. And where did you go to get such a thick cut? You know, most restaurants these days, this is where they’re scaling down in order to make bigger margins. You really went all out for me and I appreciate that. Yeah, we got a real big budget. I can’t afford to eat halibut at home. So when I trimmed off the ends of that filet, that’s going into the soup tonight. Great, a delight. I am going to pair it. Please. And people don’t do this enough in a home. You got to tilt it a little bit. You don’t want too much head on there, you know? No head at the dinner table. And you really start, no, let’s watch it Too familiar huh? You do start to get a sense of where the color from the glaze originated. As you, ooh, I gotta tell you that was a bad idea, Yeah. but the dish itself is honestly fantastic. I am genuinely surprised, this tastes very good. Hey is there anything you would add, anything you would take away? Where do you think it was unsuccessful, if anything? For me, and maybe this is a little bit more particular to my palate or certainly the palate of a lot of Angelenos, I want something that’s maybe got a little bit more of that acids that are in it. This is really nice, and it certainly skews savory, but even just kind of a peppercorn punch or just a little bit more heat, I think would make this dish really kind of elevate to the next level. But it’s really well done. Really? Thank you. You know, I’m a reasonably tough critic when it comes to food. I have this idea that most food is kind of fine, right? It’s really hard to have a super amazing restaurant experience. It’s also kind of hard to have a super terrible restaurant experience. So if somebody like Josh can elevate or denigrate food to such a level that it actually stands out, I’m willing. All right, so for dessert, we’re going to use the Monster Pipeline Punch. Why? I don’t know, it looks kind of red and I really want to make a grape fruit curd. I absolutely love curd, but lemon curd is going to be too acidic. I want the Monster to be able to counter something bitterness, trying to give them something a little bit more refreshing. I don’t want to completely murder him with sweetness here. So what we’re going to do, I’m going to add some sugar to a pot right now. That’s just on low. And then I’m going to add eggs to that. So curd is like a hollandaise with sugar. I think that works. And then you’re going to cream the sugar with the eggs. And then we’re going to add all of this grapefruit juice right now. And so the eggs are actually going to help thicken this up. It’s going to be almost like a custard. You could temperate, you could do it over a double boiler if you have a steady hand, we know I do. And if you’re willing to strain your curd and just get the chunks out, you can totally just do it in a pan like this. So we got the grapefruit in there. And then now we’re going to take some of this Pipeline Punch and just lovingly drop all that reduction in there. Going to get a lot of lovely Monster flavor. I think it’s gonna be a good, Monster obviously, it better fits to dessert more naturally than, say, halibut. And so I think this is going to be our most successful course. And so we’re actually going to take this and we’re gonna put it into a little tart shell and then we’re going to make meringue on top. I just love the beautiful, like buxom. Why the hell did I call meringue buxom? I don’t know whatever we’re here. It’s a buxom big naturals meringue. Sorry. It looks cool. I’m saying it looks cool. And then I’m going to take the grapefruit zest and I’m going to put some of that in there. Cause that’s where you get a lot of those essential oils in the grapefruit. And that’s going to drive home a lot of that flavor. I’m also going to take some supremes out of this grapefruit. I want to do that fresh. And then some other things, you know, we kind of play with it. Most restaurants really phone in dessert these days. Anyways, I plan on being one of them. So you don’t want to be, I’m kidding this is going to be really good. I think this is going to be lovely. We’re going to continue whisking that. And then while I’m doing that with one hand, we’ve got to start making a meringue. And so I’m going to take three egg whites. I’m going to drop those into the stand mixer with little bit of cream of tartar. Cream of tartar. What is it, tartaric acid? That’s going to stabilize everything and we’re going to crank this up. We’re going to start whipping it and then gradually add sugar and some grapefruit zest into it, and go meringue, go! Sick! Once that starts to whip people are like, “Don’t add your sugar, this, that.” whatever. Just do it, who cares? It all whips up. It’s all going to the same thing. The sugar, if anything, it adds structure to the meringue. Might as well add it early. It’s going to work. There I go. Yay. Go. Yeah, you got to feed it, it’s hungry. Good, curd’s looking good, curd’s looking foamy. We’re not getting any lumps yet, going to take off the heat real quick so it’s not getting direct contact. And then I’m gonna, I threw you a grapefruit! Dude where’d I, what’d I do with it? No way, I thought this was just for me to do tricks with. All right well get out of here, scram! All right, curd’s actually getting nice and thick. Give it about 30 more seconds. This is going to continue to whip up. Then we’re just going to get this curd in the fridge. We’re going to have Trevor, pastry chef, make a nice tart shell. And then we’re going to plate it up. You know, I can’t imagine a worst person to give a compliment to than Josh, he’s already so emotionally invested in his jean shorts and his muscles that giving him the idea of a pleasurable dining experience, having him believe that he can do something it’s going to be catastrophic for greater Los Angeles. And Farley, for our last course one to end you on something sweet. So right here, we have a Pipeline Punch in grapefruit curd tart on Pâte Sucree. There is a grapefruit zest meringue, torched a little bit, a simple vanilla ice cream with some black pyramid salt, Mango, honeycomb, and then some grapefruit supremes. And then a little bit of Cooley, which is one ingredient, and that ingredient is Monster. Got it. Oh, spoon. I got ya. I knew you’d carry a little Lucy around. This is great. Just to be safe. Appreciate it. Let’s take a look, now, do you recommend I eat everything all at once or should I just be nibbling around in the plate? Nibble around, mix and match man, you’re winding down your meal. It’s a little firm at the bottom, but we’re okay. Pastry chef, you know, he’s new. He’s also flipping me off. I’m a person who likes to end a meal with something bright so I can feel at least like I can walk out of the restaurant and make it to my car before collapsing, so this is great. I think the Cooley is tough, if I’m being honest. There’s no way you’re leaving the restaurant not going, “I think someone just put Monster Energy drink into my dessert.” It was a choice, Yeah. that we made. The curd is probably, yeah, the most successful part of the ultimate dessert. This isn’t one that I would finish myself naturally, but I do appreciate the effort. You know what? Dessert’s our weak point. Again, I phoned it in with the Cooley, which again is just Monster that we put in a pot. Yep. Going back, I’d maybe put some actual fresh mango in it. Yeah. Maybe lighten this up with a little bit of herbage or something. That’s what i was going to say, maybe make it a little bit more herbaceous and it can be kind of Rosemary or something that’s not too offensive, but helps bring down that sort of chemical nature to it. But finishing with something nice and tart is ultimately still a win. It’s just, you’ve got to build on the basics here. Just having it be Monster, not the right move. Fair enough, Fair enough. Farley, overall on your experience, let’s say just with the meal, not with the service or the sommelier, would you give me a good review or a bad review? I think ultimately I would give you a pretty good review. I think like many restaurants, there’s some hits, there’s some misses. There’s some things that I would do differently, but as they say, you know, those who can do choose to do and those who can’t sit behind a computer on the internet and make fun of people like you. So you’re doing the hard work here. I’m mostly just a bystander and I’ve been pleasantly surprised. Farley, thank you so much, man, for coming out for giving your honest review, I really appreciate you taking the time. You got anything you want to plug, where can people find you? Yeah, you can find me everywhere online @overoverunder, that’s me and yeah, just support your local restaurants. They need you now more than ever, just because we’re in a kind of weird new world doesn’t mean that your money doesn’t go far. So get up there and eat like crazy. That’s what I do. God, I’ve never had something I’m more ready to do. All right and thank you all so much for stopping by the Mythical Kitchen. We have new episodes for you every week. We had an episode of our podcast, “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, see you all next time. The Mythical Kitchen’s favorite way to obliterate garlic immortalized in T-shirt form. Get the PALM HEEL STRIKE TEE now at mythical.com.