Hey, welcome to My Face, where face becomes face. If you are a fan of last week’s video of my face then woo-hoo, boy do I gotta tell you we got more face in store for you. We’re about to take a nice long break here in the Mythical Kitchen, but I wanna leave you with one more video before we come back even stronger in the new year. We’re taking a trip down Fancy Fast Food memory lane, this is my all time favorite series that we do. All of the best foods that we have graded on the channel were on Fancy Fast Food. And also this is a great opportunity to convert your friends. If you’re like, “Hey, I wanna show you one Mythical Kitchen video.” And they’re like,” I don’t really like cooking, man. I’ve seen that guy, I don’t really like him. He thinks he’s funny than he actually is.” And you can be like, “No, no, no, just one video.” And then hours long. And then your friend tries to leave and you go, “No, you said one video!” “Jeff, this is really uncomfortable.” Your name is Jeff in this scenario. And you go, “One video stay, I have Doritos and Uncrustables.” And then they’ll like and subscribe and turn on that bell. Anyways, enjoy the show. I’m so scared, one, two, three. Hello, thank you for choosing Starbucks Drive-thru. How can I help you today? Well, thank you for having me at the Starbucks drive there. Can I go ahead and have a two Venti Pumpkin Spice Frappuccinos, please? How often are you drinking Pumpkin Spice Frappuccinos and Latte? I’ve never had one. You never had one. This is my first time. Really, but this is a part of your- My culture. Yeah. My white lady culture. Yeah I didn’t wanna say it, but you said it. That is a stereotype and I’m not appreciative. I guess I’ve just always felt like, if I’m gonna drink or eat or consume this much sugar and calories, it might as well be cake, ice cream, or booze. This is better. Well, you can put booze in this as you want, but this is just like liquified cake. It’s pretty much a glorified milkshake that has a nominal amount of coffee in it. The whipped cream is amazing though. The whole thing’s a journey, ’cause then you stir parts of the whipped cream into it and you suck it off the top. Speaking of journey, Josh, why am I here? I’m not gonna lie. I thought you would be like a huge Pumpkin Spice Latte or Frappuccino fan. Right. Because of the stereotyping. Yeah. Now, I know that I am supposed to be your spirit guide into this journey to discover your love of pumpkin spice. I’m pretty basic. Let’s just add another notch to my basic bedpost. The most basic thing you can do in the fall is- Pumpkin Spice Latte. And go to an actual pumpkin patch. Oh, yay. We are gonna Tanaka Farms pumpkin patch in Irvine, where they actually have a giant pumpkin Canon that will shoot pumpkins. And we have to actually pick our own pumpkins. Then we’re gonna somehow figure out to shove a fancy version of this, but more importantly, pumpkin cannon. How you’re doing? I’m Josh. Josh, Pat. Great to meet you. Hey, Emily. Emily, nice to meet you. Nice to meet you. Pat, thank you so much for having us at Tanaka farms. We gotta talk about this Pumpkin Spice Craze, because right now it’s through the roof, that’s the entire reason we’re here. We want to make a $700 Pumpkin Spice Frappuccino. Well, we have all kinds of pumpkins here. We have white ones, we’ve got orange ones, we have green ones, pink ones. Well, when you make $200 Frappuccinos at home, what pumpkins are you using? When I regularly do that? Yeah. Any of these pumpkins, you could make a pumpkin recipe from. Do you think pumpkins can love? When there are clients coming in here and customers coming here, they can think whatever they would like about our pumpkins. Sometimes people like to pumpkin spice things up a little bit. Okay. Got’em. So Josh, what is the pumpkin in Pumpkin Spice? Oh, there’s no pumpkin in Pumpkin Spice. At all? No, no. So, it just refers the spices that you would put on a pumpkin to make a pumpkin pie. But that said, even though there’s no pumpkin in Pumpkin Spice Frappuccino, I wanna put a bunch of pumpkin in ours. So, I wanna take 20 pounds of it, reduce it down to pots, so, it becomes a quarter cup of syrup. And then we’re gonna drizzle that little pumpkin molasses on top of the whipped cream. So, they can’t be too big or they won’t fit down the Canon wall, we like them nice and tight inside there. He’s gonna get the stem off of that ’cause otherwise it’ll get caught up inside. How many confirmed kills does this particular canon have? There was one wounding, we know of that. Okay. Yeah. And you’re gonna turn around and you’re just gonna push that plunger down. Okay, all right, okay. You can do this, Emily. All right, okay. We got faith in ya. I’m so scared, one, two, three. Oh, my God. That is a million times farther than I thought it would shoot. Wait, what does this have to do with Pumpkin Spice Lattes? Do I have to go get that now? This one looks good, nice and orange. Yeah, but it’s feels like it’s full of itself, Like it knows it’s orange. I get that. That’s not okay. The main thing I’m looking for in a pumpkin is energy. I want it to feel like it’s got good vibes. Those are no, they’ve obviously been to lollapalooza. This one’s got unresolved issues with its father, I can tell. That looks like me with a swimsuit on. This one’s pretty. You’re feeling good energy from it? Ooh, look how pretty that color is underneath, that’s gorgeous. Looks like a firecracker on the 4th of July. It’s attached to stuff. Oh. Can you get it? No, no, no, if you drag the whole vine out, then all the rest of the pumpkins on it are free. So, just like rip it up. Oh. You got it, use your legs. Pull harder. Okay. There you go. All right, okay. So we have all the ingredients laid out here. You just keep holding that pumpkin, you’re doing awesome. So right here, we have all the ingredients to make our actual Pumpkin Spice. This is the Voyager Collection that’s in conjunction with chef Eric Ripert, a three Michelin starred chef from Le Bernardin with in New York city. So, really excellent spices here. This is really heavy. Yeah just tuck your arms. Tighten your core, You’re gonna be okay. And then right here, we have a Heaven’s Door 10 year age bourbon. Whoo. I’ve already gotten into it a little bit. I had a taste test for breakfast. Ah. So, this is actually made in conjunction with Bob Dylan. And then we also have this Ross Straus cream from a local dairy. And this is raw, so it’s not pasteurized, so, we may get some stomach worm and die. But if we die, you don’t have to hold that pumpkin anymore. So, that’s pretty cool. And then to make the base of our Pumpkin Spice Ice Cream to go on the Frappuccino, we have camel milk. We add all these delicious pumpkins that we’re gonna reduce down to make a pumpkin syrup, then make the actual coffee for the Frappuccino. We have Kopi Luwak, also known as wild cat poop coffee. How are you gonna do this? This is farmed in Sumatra and this is actually ethically farmed. Gayo Kopi’s whole mission is to farm Kopi Luwak wild and keep their habitats in tact, and then they actually maintain the ecosystem through the farming. Sustainability is cool kids. They’re also called civets, it’s not cats. They’re not little house cats. And then my favorite part, we have Bling H2O. This is just straight up water. However, this is water that is bottled directly at the English spring source, where it comes from in the Great Smoky Mountains. And it costs $40- Oh, Smoky. The Smoky, you’re from there. Yeah. And it’s a actually endorsed by a personal hero of mine, Paris Hilton. It’s hot. It’s hot water. That’s hot. We’re gonna make ice cubes out of it, actually. Now, we gotta grind up these beans. You ate cat poop, gross. It’s really good. I don’t poop, but if I did, I wish it was coffee. I just wish I had any value in my poop. I feel like I’m wasting company dollars as I’m always doing at work. Okay we’re just gonna go ahead- Ooh, it’s bitter though. Ooh, that’s nice. Right, now we just have to toast up our slices for the Pumpkin Spice. So, here we have a black cardamom. I put two in there. Two’s enough. Okay. Two’s enough. Ooh, that smells like Christmas. It feels Christmasy in here, I’m Jewish. I like sniffing everything. It feels like my only contribution towards really helping. I’m just gonna take this and use our fingers in the hot pan. Ooh, why? Oh, I forgotta get a spoon or something to do this. You wanna go ahead and press that button. Okay. And just let it run. It normally does more than that. This has never happened before, I swear. All right, press that button. Okay. Wow. Look at you, you’re cooking. You’re doing so good, oh my God. Wow, it lasts really long. So, we’ve got these pumpkins that we picked from the patch. We have the one that reminds you of your grandfather. His nose specifically, he was a drinker. Gotcha, well will unpack that later. So, I’m gonna go ahead and hack these pumpkins in half, and then I need you to scoop out the seeds into there. Okay. I’m gonna roast them off to start making the syrup for our pumpkin bourbon molasses. Great, okay so you got this in half, you just wanna scoop out the seeds. Okay. So, I’m just gonna brush these down with butter, and then we’re gonna roast these skin side down, really try and get some caramelization on the bottom. You’ll try and hack that pumpkin up, be safe. Okay, grandpa. Yeah, that’s great. Just another 15 to 25 hacks and you got it. That’s good, keep going. Okay, I’ve chopped up my grandpa’s nose. All right, awesome. So, this pumpkin’s got a nice white flesh. Just like my grandpa. Just like your grandpa. We’re gonna go ahead and we’re gonna shove this in the oven, get it nice and caramelized and then we’re gonna start boiling it down. Do you say caramelized? How do you say it? Caramelized. Which is wrong, there’s an a in it. There’s just a whole other letter that you’re omitting. But it makes you sound like . How do you pronounce Wednesday? So, we’re gonna go ahead and shove that in the oven. Then we’re gonna wait for that to roast, and then we’re gonna start getting into that pot. All right. Well it’s roasting though. Are we doing it from daddy’s cup? Daddy’s cup is when you drink it from the bottom. I’ve never heard of that, it’s suppressing. Let me see where it comes from when you drink it’s whiskey. So now, we just gotta take these pumpkins out of the oven. All right. And the cool thing about roasting pumpkins is when you put them in, that sometimes the pumpkins look completely different and there are more pumpkins on the pan than when you put them in and they’re also completely different pumpkins. Magic. Magic. So, what we’re basically doing is making a pumpkin molasses. So, we’re putting this in a lot, a lot of water because we want it to really break out and extract a lot of the starch. I think I get why it’s just the Pumpkin Spice, but oh, no. Oh, no. It’s your fault, daddy’s glass. I think I’ve never made you laugh before. You have not. It’s the only time. The Daddy’s glass thing. Wait, did we put the bourbon in there yet? Oh, not yet. I wanna do it. So, this is gonna come to a boil and it’s gonna reduce for about four hours. All right so this has been boiling away, and now what we have to do is, we have to strain all the pumpkin out and really extract all the juice from it. Yeah so we’re just gonna transfer this to another pot. And get it in our Shinwa. Can you see, once you push it through, it starts gushing out right there, and Starbucks is not doing this. Nor should they have to. Nor should they, they are hard jobs. They do have hard jobs. Spelling names wrong, it takes a lot of effort. Who is Jash? Did someone call you Jash? They sure did. All right, so this is gonna keep reducing, and then we’re good to start making our camel milk ice cream. What? We’re making ice cream, this is a lot, Josh. It’s a lot. You didn’t tell me how much we were doing. Beauty is pain. So, I’m gonna go ahead and get the camel milk heating. We’re doing a custard base. There we go, a nice and singe camel milk. And put our egg yolks into this milk. We don’t want it to boil ’cause we don’t wanna scramble. And then just gonna take all this sugar. And then if you wanna get a hefty pinch of that Pumpkin Spice and put it right in here. That’s gorgeous. And then if you wanna pour a shot of bourbon in here, I didn’t wanna get it on the heat because I didn’t wanna lose all that sweet, sweet liquor. Yeah, it’s good. So, now we’re just gonna take that custard base. The egg has started to thicken just a little bit. Hang on. Is that it? What? Does anyone wanna volunteer to come in and try and turn this on? Oh, you gotta start the timer and then press on. And then you’re gonna turn that ice cream for about 45 minutes and then it’ll be good to go in your Frappuccino. So, Frappuccino obviously filled with ice. So, we need to go ahead and open that water, and we’re gonna make clear ice cubes with it, so you should model for Bling H2O. I don’t think I would be the person they’d choose. So, we’re gonna go ahead and pour the water in here. What is clear ice though? So, clear ice results from taking out the airflow inside, whatever the ice is freezing in and also super cooling in. So, this is insulated with all this rubber. And then we need to get this water to at least warm. We’re looking for about 115 degrees. So, we’re at about 105. You can tell what temperature that thing is by touching it. Actually, I got pretty good at it because a standard hot tub’s at 104 and a quarter degrees. So, I always just think, does this feel like a hot tub or not? It goes with your personality so well. Hot tub , hot tub. If you stuck a finger in someone’s mouth, could you tell if there were sick or not? No. I’m sorry, I thought you were asking. No. Geez, I don’t know. And then we’re just gonna go ahead and pour this about midway through in there. And now we’re just gonna go ahead and put this into the freezer. Oh, oh Jesus quarter. This is never gonna make it to air. It’s never gonna make it to air. I hope we get enough footage from this to even make an episode at this point. Let’s make some coffee. So, what we have here is a moka pot and I’m just gonna tamp this coffee down, I really want to get strong coffee. Screw the top on. I don’t know, lids. My nemesis. Here we go. I love how I have a hard time opening lids, but you can’t close them. It has a metaphor somewhere in there. Somewhere, yeah. I don’t know how to open this lid. You don’t know how to open this lid? I don’t know how to open that lid. I don’t have fingernails. There you go, I hate that that works, that’s gross. My teeth are fake. That’s all right, we went through this. A lot of dental trauma. Can you smell that? This is how fresh vanilla smells like. Ooh. That smell is like the first smell that hits you when you’re near a Bath And Body Works. Yeah. In a mall. I’m just gonna whip that buddy up. Well, it’s gonna take a little bit of that Pumpkin Spice. A little bit of that in there. So, this cream is looking good. Can I lick the whisk. Yes, you can lick the whisk. I’m just gonna move this. Oh, sure my dad is just gonna go get cigarettes. Are you okay? It was my mom who licked. Oh, cool. We’ve got the whipped cream done. Oh, yeah that’s ready to go. Just gonna pour some of this coffee and we want it to be cool before we actually put it into the Frappucino. Look at her shine. Oh man, that looks really pretty. It’s too hot. It’s too hot. Should we wait for this to get cooler? I think we should. Should we? What should we do while we wait? Don’t drink all of it. I think I just wanted this show forever. Let’s do it. Cool. All right, let’s make a Frappuccino. So, now the coffee’s cool, you wanna try it? All right. ♪ Best part of waking up ♪ ♪ It’s cat poop- ♪ Ooh, that’s like a espresso. It’s really good. So, first step we gotta take out a clear ice. Let’s see if it actually made it clear. Ooh. It’s mostly clear. So, I don’t want to put the whole ice cubes in the Vitamix. So, we gotta bash them up. Cool. All right. Oh, boy. Just wanna bash it up with a hammer? Yes. Clear it out. Oh, wow this is fun. Thank you for this honor. Aw, my fingy. Did you actually get it? All right hat should be good. Okay. That should be good. So, we can take this. That was super fun except for the pain. Into the blender there. Okay. And then we gotta get a fair amount of ice cream. This looks so good. Oh, yeah. That should be really good. So, this has infused all that pumpkin spice. I’m just gonna get a little bit fresh pumpkin spice. I’m just imagining some lady with a, “Can I speak to the manager ?” Like waiting for this. Soon, they’d be like, “What in the world is taking so long?” “Chill Carol!” “Chill it out, it’s gonna be really great. There’s camel milk.” I haven’t even tried fresh camel milk. Oh, no now, it’s food fuse. That’s good it tastes like human breast milk. So, we’re gonna go ahead and pour a little bit of that in there. It tastes the way that kindergarten smells. And then we’re gonna take- Like paper and where’s my mom. Where’s my mom? No, I want right into it. And then blend this up and we can add stuff as we go, if we need it. Can I push the button? Yeah. I feel so powerful. I made another shot of it, it couldn’t hurt, am I right? “And one shot of vodka,” is that what she says? And one shot of vodka. Oh, no stop, stop, stop. Perfect. That’s looking Frappuccino to me. Crank it. All right, I think we’re ready. Okay. All right, so now, we gotta start building Frappuccinos. So what I’m gonna do, I’m gonna take some of that pumpkin bourbon molasses, and I’m just gonna get a nice grippy drizzle all down the sides of this cup. Ooh, that’s pretty. So, I’m gonna take all of our delicious Frappuccino. Ooh. And then we gotta get our tea on there. So, this fits in regulated cup holders, right? Oh, of course, and then for the finishing touch. Oh, magic. And I’ve just gotta stick a straw in there and there’s our fancy Frappaccino. We got our fancy Frappuccino all done. Can you pull out the other drink for comparison? All right, so if you see, we got a little more height on ours. We got a bit of a darker color. I think there’s some more coffee flavor in ours, but the proof is in the Frappuccino, and we gotta try these side-by-side. Okay. All right, let’s do it still. It’s still not bad. Yup. But I think this one’s gonna pack a little bit more punch. Let’s do it. Aww. Oh my God. This tastes like childhood. Really? Yeah. This was your childhood. Yeah. Taste the childhood you never had. It tastes like the way Christmas smells, it’s so good. It tastes like pumpkin pie. But pumpkin pie for me is usually too thick and it makes me feel guilty and sad. This does not make me feel guilty about drinking it at all. This is a guilt-free Frappuccino. Yes. You’re supporting a good cause, it’s supporting Bob Dylan. Wait, so how much does this cost in the end? So in the end, it totals up to $214.89. That’s more than my car payment. So, we need to make our pickles. So, I have a hothouse cucumber, right. So, this is typically my favorite to use for pickles because you’re not getting a ton of seeds. So, if you just wanna take that and we’re- I’m not touching that. Welcome to McDonald’s, how can I help you? Hey there, I would like two McRibs please. Two what? Two McRibs. I’m sorry, we don’t have McRibs. You don’t have McRibs? No, I’m so sorry. Aww. Should we get anything else? Sorry about that. Do you want something else? Are you saying, do we want something else other than McRibs? Yeah. No. No? All right, sorry about that, have a nice day. It’s okay, it’s not your fault, I love you. Love you too. So, what we normally do is we take the actual item that we’re fancying, and then we eat it in the car, and then we discuss what we like about it and what we think we can do better. Oh, yeah I’ve actually also watched many episodes. Yeah? So, I knew that. Are you a fan? It’s among your better work. I’m thinking like you know this sandwich like the back of your hand, probably better than the back of your hand. And I know the back of your hand tastes like, the back of your hand tastes like. But I think we can just imagine what the sandwich tastes like and pretend like we’re eating it, ’cause we can describe it so well from memory. It’s about this big around. Yeah. I have to open my mouth approximately this wide. Am I supposed to open my mouth? Oh yeah, there it is. Oh yeah, is that ribs? I don’t know. Well, there’s certainly no ribs in the McRib. I can tell you that. But it is pork. So, they’re using pork, but I think we should use actual ribs though. Oh. Right? I got a whole backseat full of meat back there. I think we should use up that seat meat. Oh, you got seat meat? I got seat meat. It’s soppin’ wet and it’s ready to be smoked. It’s also in the sun, is that okay? Yeah yeah, that’s great. Is that dry aging? Oh, it is exactly like dry aging except it’s quite wet. Okay back to the McRib. But there’s also that sauce which tastes eerily like just the straight up McDonald’s barbecue sauce, is it that? I believe it is the actual McDonald’s barbecue sauce, but they have changed the formula a couple of times, which is cool. ‘Cause that means we’re not beholden to anything. We can freestyle it, man. Well, as amazing as this imaginary McRib is, it’s making me think that you’re gonna have a very difficult time replicating this. So, I got a special barbecue outfit that I keep in my trunk at all times. Just in case I run to the situation. I got some meat in the back seat. You got a smoker, crack ’em over. Yeah let me call my wife. Okay. All right Rhett, are you ready? Oh, yeah. This is it, you can turn around now. What do you think. It’s hot. It sure is. Well, I love this part. Yeah yeah well, ’cause I had to write-in my own name, ’cause we don’t have a T-shirt yet. Yeah, we don’t have a written Josh shirt yet. So, is this your seat meat? Yeah yeah, so I’ve had this dry aging in my car for at least six hours. It’s gotten a little bit sweaty. So, right here we have Berkshire pork ribs. So, this is a heritage breed pig, a nice fancy pig. And then this is actually American Wagyu beef back ribs. Wagyu. Wagyu. You say that “Gyu” you mean Wagyu? Wagyu yeah, it’s that whole Wagyu beef. I like Wagyu. We’ve got some lamb ribs, no silent b we pronounce the b where I’m from. What’s in your ? So, we’ve got the turbinado sugar. We got espelette pepper. We got Hungarian hot paprika, it’s imported. We have French Fleur de sel. We actually have, what’s called marash pepper. This is from Turkey. And then I’m gonna use a little bit of mustard. This is just a nice French Dijon that we’re gonna rub on the ribs, just so the rub actually sticks. And then Calabrian chili pepper as well. So, this is imported from Italy. So, we have pepper from all around Europe- and the Middle East. I see that. I don’t know what countries the parts of my rub comes from. And now I feel inadequate. So then, we’re actually gonna base this with Garrison Brothers Balmorhea bourbon. So, this is 115 proof out of Texas. It is the two time defending small batch whiskey champion from Jim Murray’s Whiskey Bible. Let’s rub. Let’s do it. As you could see, I contacted Ra, the sun god. I haven’t seen anything that has happened so far. I’ve just been squinting the whole time. Yeah, my glasses are burning onto my face physically. All right, so we got this rubbed down. This is just very heavily salted. There’s a lot of strong flavors with all the espelette and marash pepper in there. This makes me feel good about what I’ve done in the past, ’cause- Smell that. Ooh, that’s strong. I’m a mustard man. Sometimes they’ll use a little bit of coconut oil, ’cause then you can rub some on your body and rub some on the ribs. My eighth grade girlfriend would put Crisco on her body while she sun basked. And I’m not making this up. She’d just smell like biscuits everyday. It was very sexy. So, you’re a pretty purist when it comes to McRib. I believe that the McRib is potentially the most perfect fast food offering that’s ever been created. That’s a heck of a claim. But I also feel like there’s something about the McRib that’s ineffable. You can’t put it into words, you can’t explain it. It’s something that as you’re eating it, there’s a connection between what’s happening in your mouth and what’s happening in- It is more than the sum of its parts. Right. Yeah. Now, I haven’t let anyone else touch the smoker. And the only rule I have is when a man touches my smoker, I must be touching him at the same time, like guiding. So, if you just reach out. Okay. I’m sorry. Just hold your hand down. Okay. And I’m gonna place it on top. Okay. Now go. I feel connected, I feel closer to you than ever. Okay. Rhett, it’s your smoker, do you wanna be the one to do the honors? Oh yeah. Would you like me to touch you while you do this? Oh yeah, definitely. I’m just gonna go ahead and swing behind, and I’m just gonna grab the weenus from behind. I love it when somebody touches my weenus. I feel so supported. I feel supported too, emotionally by everybody here. Scoop it under like I’m scooping your weenus. And then we just put her to bed. Put her to bed. Now, we just gotta wait about three and a half to four hours. Let’s watch Die Hard twice. With a venge, never seen it. I’m trying to make a reference to never seen Die Hard. You’re a pretty good pour. Oh, yeah did a lot of high pours in college. So, we’re just gonna open up these ribs. Oh. Baby. Look at that. Baby. I don’t wanna cast a shadow, so I’m just gonna lean back. Just test in here. Oh gosh, that was a really hard stream. I feel alive. I think I hit your uvula really hard. My uvula is tingling right now. How’s that? How’s that for you. Good lord, man you are really supposed to get whiskey, I’m sorry I did. Now, I did one spray in my mouth, I realize what those three must’ve felt like. Yeah yeah, it was an experience. Oh yeah. Good. I love what’s happening here so much. He’s gotta go for another 10 to 15 and now I guess we can get back to the kitchen and start cooking some more stuff. Okay, let’s do it. Rhett at your request, I’ve changed out of the crop top. Thank you, I really appreciate it. I’ve kept the jorts. I can’t see that far down. So, we obviously have our smoked ribs. We got lamb ribs, a quarter boot of the Berkshire, and that American Wagyu from Lone Mountain Farms. That’s incredible, but we also got some more meat surprises, not just in the jorts- I’m not complaining. And we have the actual A5 Japanese Wagyu from the Kagoshima prefecture. And then we have our spices that we’re gonna mix into the patty as well. We’re also gonna need the barbecue sauce. You’ve got a hot Hungarian paprika. We’ve got espelette pepper, our marash pepper, Fleur de sel, but there’s more that goes into this. We obviously have to make the barbecue sauce for the McRib as well. I’m gonna get a little funky with it though. So, I’m gonna use some black garlic. That’s garlic that’s been fermented, but we also have this Calamansi vinegar. This is as expensive as a nice liquor, but it’s really worth it, flavor is impeccable. We’re also gonna throw some of this Garrison Brothers Balmorhea whiskey in there, and then we’re going to concasse some heirloom tomatoes. Concasse what? I concasse, I do. And then we also have pickles and onions, right. The McRib is a relatively simple sandwich. Oh, yeah. So pickles, we are going to do that in the Calamansi vinegar as well. And then for the onions, I thought we’d actually infuse it with a little bit of rose water in a vacuum seal, get it nice and tight. I love rosewater. I love rosewater too. It freshens everything up down there. Oh, you put it down there. Oh yeah, lots of it. Those jorts are too tight. So, we have to make our McRibs style barbecue sauce. So, we’re doing a French technique called concasse, which is a way to actually skin the tomatoes and get the seeds out. So, you’re gonna core it and then you’re gonna score it, then you’re gonna boil it and then you’re gonna pop it in a nice bath, and then you should be able to peel it very easily. They say a watched pot never boils, so just- I’m not looking at it, I was looking at the other one. I can’t look away. I looked at it. Don’t. Cut, guys, he looked at the pot. So, we’re gonna go ahead and take our tomato, and we’re just gonna pop it in there for about 10 seconds. Count it. Three, two- One. Five. Five? Six, seven, Eight. Nine. I think it’s probably done. I do have tongs. Yeah yeah, it take the tongs. I think it’s good. So, the reason we actually needed to boil is because we need the skin to be able to start to peel back. So, we need to take that and just go ahead and peel all that skin back. So, this is how this is done. Oh man, that is so wonderful. So, just cut it in half across the equator. Perfect, and then a lot of people will go in and pluck the seeds out. I just like to give it a nice little squeeze, and now we’re just gonna give this a quick rough chop. And so now we have a nice little concasse dice. So now, we actually have to cook this barbecue sauce. So, I want you to get all this beef tallow ended up hot. You’re gonna be my stir guy. So, you’re gonna be sauteing all this stuff up. Stir guy! Yeah yeah. So, you can put the tomatoes into the . Yeah, you wanna hear that sizzle. You might be thinking most barbecue sauce doesn’t start with beef , mine does. Deal with it That is nice. Yeah and then I’m gonna take a couple cloves of black garlic, give that a huff. Whoo, what makes it black? So, you let it actually ferment and then all the bacteria makes it really jammy. It gives it this beautiful complexities. Can you throw a couple of cloves in there? Ah, dang it. This is that fancy vinegar. This is the fancy vinegar. It’s super, super fruity, anesthetic, and so think it’s gonna add some real nice complexity, especially when we get it combined with a lot of this bourbon. So, I’m gonna add in about a whole cup of bourbon to that, and we’re gonna strain this and blend it and reduce it down. And so all that alcohol is gonna cook out eventually. That’s more than a cup, Josh. Yeah we got enough for drinking. So, I’m just gonna add some of that turbinado sugar in there. All I can smell is whiskey. Yeah, correct but that will boil out. And so you’re really gonna concentrate all those flavors. And then now we’re doing sugar beet’s syrup. So, this is a similar to molasses we made from sugar beets. So, you want a lot of that nice dark color in there. There we go. And then we also have some blackstrap molasses. And again, we’re not measuring anything. You’ve watched this show before. Yeah, measuring is for losers. You just go by feel. So some of the Espelette pepper is going in there and then this Turkish Marash pepper. It’s gonna go in there as well. We’re just gonna get a hefty pinch of salt in there, a lot of that . So, we’re gonna take that and we’re gonna pop it fresh piping hot into the Vitamix. Really? Yeah. You can do it. Yeah well, we’ll see. Wait man, I poured hot oil into this Vitamix. Why are you going with the backhand? So, the people can see it, man. Oh, it’s a crack guest, that’s a veteran move. So, we’re just gonna blend this up a little bit. Why do you have nicer equipment here than what I have at my home? Technically, you bought both. I know. Come borrow at any time. So, we’re gonna take this and now we’re actually gonna strain it. So, here you’ll be my spoon man. You’re my stir guy and my spoon man. So, what does the spoon do? So the spoon, there should be some pulp that collects in there. And then you’re just gonna put the spoon in the middle of that and jimmy it. Oh, to get the stuff to drain. Yeah, there it goes. Now, you’re gonna see it come through a little bit more. And again, we’re working with the light color here, but once all that molasses caramelizes into a nice- Man, that smells good. Can I take the spoon? Typically, you do one of these. Why is it coming out so much faster? So now we’re just gonna take this, get it back in the pan. And that’s gonna boil away for about 15 minutes. It’s gonna get nice and thick. So, we need to make our pickles. So, I have a hothouse cucumber right. So, this is typically my favorite to use for pickles because you’re not getting a ton of seeds. So, if you just wanna take that and we’re gonna- I’m not touching that. Why? You can have your own with that. Thought we’re gonna be a team player and now it’s weird. So anyways, we have pre-cut cucumbers. Oh, thank you. I do like this though, I feel confident, I feel strong. I’m a little jealous. So, we have pre-cut cucumbers here that are actually pre-salted too. We did a little quick dry cure on them, but now we’re gonna do what I call an ISI quick pickle. So, this is an ISI canister right here. It is pressurized with carbon dioxide. There’s a CO2 canister that’s gonna go in here. And so can you take all these cucumbers- And I just dropped them in the hole. Just drop them in the hole. And then I’m gonna use some of this Calamansi vinegar and actually a little bit of bourbon in there. We’ve got a clog. Just mash ’em. Got a cucumber clog, there we go. And then I’m gonna take the Calamansi vinegar. Get a lot of that in there. And then we’re gonna take just a little splash of bourbon. Just a splash. Okay. So now, we’re taking our CO2- Is that on your pants as well? Yeah, it was obscured by the cuke. Okay. So you have to screw that in there and then screw it really tight. And then you should hear a pressure locking situation. There we go. Oh, did you hear that? Yeah. Oh, it got cold. Yeah. And so, that’s actually the CO2 releasing. And now we do a little shake. I’m gonna duck, just in case. Maybe let’s stop. And we’re making pickles in this thing. We’re making pickles in it. Pickles are happening. It happens quick. All my life I’ve been waiting on people to make pickles and all along they could have been doing this. No more waiting, you gotta use- You jerks have been making me wait on pickles. So, we’re gonna let that hang out in the fridge. The fridge is right there. The fridge is just off camera. Just off camera. So, we’ll let that hang out for about 15 minutes. That’s gonna quick pickle- “The fridge.” So, I’m gonna make some little marinated onions. We’re actually gonna vacuum seal this. Can you put those onions in a bag? Huff that. Oh, I love rose water. And I was embarrassed by it for a long period of time. I’m just gonna dump a whole lot of that rosewater in there. Now, we just- Shove that right inside the middle hole, wrong hole. That’s the hole? That’s the hole yeah, right in there. That hole? That hole. The only hole. So, we’re gonna shut that down. That was harder than it should have been. Now, it’s gonna hit the vacuum seal and it’s actually- Look at that. So, you see all that water is gonna get in there and then, it’ll probably do its thing. And so the rosewater has been drawn into the onions. Exactly, so it’s sucking out the air and that’s pushing all that rosewater into the onion. Man, I just feel like a science assistant. So, we got our onions vacuum sealed, when we put- A test sealed. So, now we’re gonna take these pickles and we’re just gonna release the pressure on ’em. It’s funny how there was really nothing to that. When we were both very scared. Yeah I’m a naturally frightened person. I don’t like pressure. And so if we open this up, just reach in there and grab yourself a pickle. Just grab it? You gotta pour it. Just kinda get it. Go and get your fingers out. I’m waiting for you. I can’t, I need a pickle grabber. That’s not what I was thinking. I thought like maybe a fork. What do you think when you think of pickle grabber? A fork. Oh, I can’t get one. You put- I don’t know. Six in there. This is a bad idea. There’s one. Oh man, that went from cuke to pick so fast. From cuke to pick in seven minutes, world tour, quick pickles where nothing explodes and no one gets hurt. Rhett and Josh. You said Rhett and Link. What? Say Rhett and Josh. Rhett and Josh. Who’s Link? Exactly. So, we have all this raw rib meat. So, if you just wanna start throwing that meat in there. I’m gonna duck under you and cut this Wagyu into cubes. And then we’re just gonna start feeding the grinder. Feed the grinder. So now, we’re just gonna crank this machine on. And you can just use this to shove in the hole. You gotta jam it through. You keep two hand hole shoving, I’m just gonna start throwing meat on top. So, in how much does that steak that you just cut up and I’m putting in here with a bunch of pork costs? So, that steak was about $170. And I know what you mean, “Why would you take a steak that beautiful and grind it up?” Have you seen the show? So now, we’ve gotta strip our ribs. So, I’m really gonna get a nice clean cut down the bone here. None of that bone. Yes, sir. Oh man, that’s good! No one’s crashing. We’re gonna chop this up. Keep a little bit of that texture in there. I wanna start throwing right into the raw ground meat. Oh, wow. And then you’re gonna mash that with your hands. Is this what you do all day? Literally all day, I live such a decadent lifestyle. That’s bank rolled by you, thanks, it’s awesome. But you never invite me over unless you want me to be in something. You never invited me to your house to come bang on your gate. I have to do that uninvited, and then Jessica would freak out. She’s scared of you. We talk a lot on Twitter. I saw that. No, no, no. I’m talking about the DMs. So, just getting a nice uniform mix. Feed the bone, there you go. I’ve got my hands in meat and I got a bone in my mouth. So, we’re gonna form these McRib patties. I want it to be thick. This is one patty. buns are big, you saw them. There’s some big buns. It’s one patty. Half of this is already cooked meat. So all that’s gonna do, it’s gonna essentially braise inside the fat of the ground meat. It is a rectangular shape, but there’s some ridged bars on top. You could have make the fake bars. I just wanna do it by hand. Again, getting really into the artistic process of layering textures and flavors. So, this is what the robots do. This is exactly what the robots do. What are you doing with that meat in your hand? Just waiting, I was waiting for you to make meat ridges. If you had to come to me a decade ago, and you would have to said, “You know what’s gonna happen in your future? You gonna be on making this YouTube thing. And then you’re gonna spin off the whole channel from a show that you’re doing that you’re not yet doing. And then one day you’re gonna go on that show and you’re gonna be putting ridges on meat.” I’d be like, “Okay.” The first time I ever saw you on the internet was the taco Bell folk song Drive-Thru. If you would have told me when I saw that about a decade ago, “Hey, one day that guy is gonna reach up your pants to grab a cucumber out of it.” I’d say, “I know I manifested this, Rhett. This is where we were always destined to be.” Hold on, here’s the weird part, you also just remembered it as me grabbing the cucumber. I did not touch that cucumber. You grabbed the cucumber. You saw- You grabbed that cucumber. I don’t think that he grabbed my cucumber. If you want me to grab your cucumber in your dreams, just tell me, but I didn’t grab it. In reality, I didn’t grab it. I don’t want to have to ask you to grab the cucumber. All right, I’m there. Well, will fix it. We got- Oh my gosh. That certainly is something. How did how get. Yours is a little stubby and mishaped. My mom told me that it was okay. Oh, you’re normal, you shouldn’t feel bad about it. I think we’re just gonna use mine. Can we get some sauce soup on that one? We can just discard that. Probably we should switch. This is the thing, back in the 90s, the McRib was saucier. They de-sauced it a little bit because it’s something about the millennials. You think millennials wanted to de-sauce the McRib? Yeah, they’re anti-sauce. I think we should throw that back in the oven for a couple minutes to solidify it. So, we got these vacuum sealed onions and all that rosewater. Wow. I don’t even know how to interpret that actually. Can I taste it? Floral. Maybe that’ll mix in well. Mixed into what well? Mix into the scent of- It does smell like the inside of a trash can. This smells so bad. So, what are we gonna do with it? I don’t know I don’t wanna eat ’em. Can we bail on the onions? We’ve made our bed. I think it’ll all mixed together. I think it’ll all- I think it’ll all mixed together. How did two ingredients that I love- Roses and onions. It sounds like a restaurant in Silver Lake. I’m flummoxed. And you know what, I ate one, there’s one in my belly right now. I couldn’t get it down. I’m probably gonna vomit in the next four or five minutes. I’ve eaten more testicles than most people, except for maybe you. And that’s the one that got me. I can’t describe how much I hate that, that shook me. I haven’t been shook up like that by a food I ever made. Well, what happened, you think chemically? I think that somehow it combined with some phenolic acid, alanine, whatever in the onions, which just creates pure poison. Is that okay to eat? I’ll tell you in a second. Do you want me to get in there and just try and pull the trigger? ‘Cause I don’t know if that’s safe. Grab the McRib, we gotta make it, we gotta finish it. Oh yeah, look at that. This looks incredible to me. It looks like a weak meatloaf. It looks like someone who got a little bit of the shakes. Look at that, you’re gonna do one of these. It nestles perfectly inside that bun. Well, nice sizing. So that’s exciting. And so we’re just gonna go ahead and put some onions on. Just a couple. I think we’re good, I think we’ve got the onions, and then we’ve got these pickles here. It’ll will make you happy. These are good. I’m sorry, if you’re disappointed, if you came this far and now you’re like, “What, the onions are my favorite part.” Well, you haven’t tasted these onions. Just take some onions and put them in a bag, put it in your trashcan for about 14 days and take them out and taste them. That’s what we just ate. I think I wanna get a little bit more sauce drizzle. Oh yeah. We need to drown out those two onions. Oh there, look at that. There’s our fancy McRib. It’s a little bit bigger than the normal one. I thought it was gonna taste really great. No, no, it’s gonna be great. It’s gonna be real good. It’s gotta taste great. I’ve got a lot of writing on this. So Rhett, we did not get to eat the actual McRib. We had our invisible McRibs. They were so filling though. I’m still full. But while we were smoking meat at your place, I actually called Trevor Nicole and had them create a full size replica of the McRib. I call this the McRib liquor. Woo, that looks just like the real thing. Why don’t we ate those earlier? We should’ve packed one for you before we go. So, ours is a little bit bigger, I’ve noticed. You think? I think it might be an optical illusion. Just as Skosh, It’s like, this one’s shorter and wider, but again, it’s not any less good than the other one’s just as functional. Same exact mess. We’ve enjoyed it. So, let’s this, let’s see how it tastes. Well, one thing I think we noticed. I see at least two onions over here and a third and a fourth and I saw you put two onions on it and I was all on board for that. That’s correct, so Nicole insisted on trying to make it look pretty. And then she insisted on throwing a big old handful of onions on there as I begged her not to. So, we’re gonna remove those, is that what you’re saying? Yeah. I’m sorry, Nicole. I’m not letting them ruin my day. I wanna give this thing a chance. I’m keeping one onion in there just to scent the whole thing. It’s just licking my finger, brought that whole experience back. Wow oh my God, you see the actual rib meat in there encased in that ground patty. And I don’t see any onions in sight. We’re gonna dink this thing. We’ve gotta just mash it together. I’m going to time. Oh my gosh, it actually has a McRib mouth feel. Which is insane. I don’t even know how we did that, to be quite honest, because this has nothing to do with what a McRib actually is. But it has a slight sponginess, but the flavor is next level, but it doesn’t feel like a departure. It’s just super charged. Some of that ground meat is actually a little bit on the medium sides. That’s where you get that sponginess ’cause it’s not fully cooked, but it’s so juicy. Not all that rib meat that we’ve smoked actually braised inside the fat from the other meat. Now, how much does this thing cost? That’s the real question. You can have this sandwich for the low, low price of $455.77. So, the price got away from me a little bit but- This is several hundred times more expensive than a McRib. I guess, that’s the question, would you rather have about 119 McRibs or one of these? I could say that I’d prefer this over a 119 MC ribs, but for you, you’re not gonna do this. Just go eat McRibs. Please don’t garnish my paycheck. Oh, that’s how it works. So, we’ve been doing that since the beginning of Fancy Fast Food. It’s called FICA. Rhett, thank you so much for letting me into your home or at least near your home, in the backyard. Thank you so much for cooking with me today. I had a great time. And thank you, Josh. I’m gonna McRibmember this forever. I’m like Tom Cruise in that one movie, where he’s like… Oh, Mission Impossible. Yeah. That is how he gets the- That’s how he gets the bomb to diffuse. Hello. Hello, how may I help you today? May I do six Doritos Locos tacos Supremes. Okay. And then, one Quesalupa with seasoned beef, and then, can I do two Baja Blast Freezes? Sure, would you like those regular or large? Oh, large and I think that should do it. Would you like any hot sauce? Oh, plenty of Fire sauce and mild sauce for the boy. What? Thank you, I love you. Hey Josh, I found a Hot sauce packet for us. Besties. We’re besties. And they put the Mild sauce in there for the boy. Trevor’s got a sensory tummy. Do you want taco? Yeah, give me taco. The colors of this taco are absolutely gorgeous. The Doritos Locos taco, a marvel, a modern marvel, it’s set the tone for so many other things in the world. When you think about real pioneers of science, Taco Bell, Isaac Newton. Taco bell, it’s been too long, man. They are really good. Now, you got all the Dorito flavor from the powder, gives it the Dorito texture. This is just a really good taco. It’s like, the Cheese Dorito shell isn’t overpowering, it doesn’t taste like I’m eating Doritos. How do you think we’re gonna ? I wanna get some really nice cut of Wagyu, something with some connective tissue that we can braise for a while. I actually have something special that I got for you, they’re called Chicatana ants. Oh. Yeah, very seasonal delicacy in Mexico, really delicious flavor. And then of course we gotta use some really dope, awesome Masa to make our own Doritos Locos Shell. And then of course, we gotta use some awesome cheese, dehydrated, tryin’ and make that powder. They’ve done it, they’ve mastered it, and now we gotta see if we can do it even better. Taco Bell, we’re coming for you, not really, we love you. We’d love to work with you, Taco Bell hit us up. Email a man named Flanagan. The Taco Bell, I drill them myself. Trevor, it’s about 200 degrees in here. Are you’re feeling that? Yeah, it’s 200 degrees in here, and also normally after I eat Taco Bell, I usually take a nap. So I’m struggling a bit, but I’m ready to cook. So right now, we’re working on the meat. We’ve done taco Bell meat a couple of times. We’ve done it Barbacoa style, we made some braises. But I wanna do something a little bit different. So, we’re gonna finally chop this Wagyu Hanger steak right here. Hanger steak is the muscle in the cow that is essentially like vestigial, which is why it gets such incredible marbling like that. Ooh. Yeah it’s incredible. I can’t believe I’ve caught a Hanger. Caught a what? What is that? Oh, you know this. I don’t know this, is this Spongebob? Oh Mike, I can’t believe I caught a Hanger. Oh, it’s from Rounders. Yeah. I’ve never seen Rounders, I only know your John Malcovich impersonation from Rounders. You only know Teddie KGB, that was Edward Nortonworm. I’m sorry, that’s not even a Gen Z thing. That’s just, “I should watch Rounders.” So, we take this Hanger steak and I’m gonna dice it up. We’re making something essentially called . Which is more of a Tex-Mex thing and a lot of people think Taco Bell is Tex-Mex, even though it’s not actually Tex-Mex, it was started in Downey, California. But it’s an Americanized version of Mexican food. So, we figured we would make somewhat Americanized version of a finely chopped beef dish. So, we’re gonna chop this up and get it in a pan. Wait, we’re gonna do it? Hold on, you explain the rest of the ingredients, man. Here, we have various spices, which you’ve probably seen before. Not too much fancy about ’em. Purple potatoes hailing from somewhere where they- Maybe in- Perhaps. I was looking at the purple potatoes actually. They look so funky and they are almost shiny, and I told Nicole, I was like, “If you told me this was some weird animal’s testicles, I’d probably just believe you.” Do people often walk up to you talking about animal testicles, ’cause they do to me? Actually, I don’t get recognized in public often, ’cause this is a niche thing. Thank you all for being here. It’s a big niche, but you know what I’m saying, I’m not like a real famous person. But occasionally people recognize you and someone will be like, “Hey, you got any animal testicles in the trunk of your Nissan?” I’m like, “No, sir. I’d just like to buy liquor at Smart & Final, please let me do that, they have great prices.” This is another really cool thing, it’s called Sal De Gusano. It is actually ground dried Agave worms from the Maga plant. We’re seasoning all the meat with that. Then we’re just gonna gradually surface around. Trevor, you can start adding some vegetables to this pot. What do you want first, Shishito? Yeah, get some Shishito peppers in there. Typically, we’d use bell peppers or something, but we’re gonna be using Shishitos instead. How many do you like? A fun fact that every server will tell you if you order Shishito peppers about one in every 10 Shishito peppers, Nicole’s nun she knows it’s spicy, so watch out. Is that really- That’s a real thing though. Occasionally we’ve got a spicy one, but otherwise they’re just- Because sometimes I order Shishito peppers and then I’ll eat ’em, and out of nowhere I just get one and am like woo. . All the way over there. Yeah. Okay, I got one. We got one usable one. So, I’m adding shallots, I’m adding onions into this. This is just to add aromatics to this stew. We got garlic going in there. We got all that Sal De Gusano. We’re gonna get potatoes in there. Potatoes are just gonna give it some awesome, lovely mouthfeel in there. We’re gonna let this brace for a while. Now, we gotta start seizing it up. We got a bunch of chili powders. We got some Picea chili powder right here. Picea is gonna be a lot milder, but it’ll give you a lot of that dark dusky chili heat. Just gonna dumpy dumpy that. This is ghost pepper, we’re just don’t wanna do it. I don’t wanna do it. I told Nicole that I wanted to do it. Now, I don’t wanna do it. Do you wanna do this one? This is Marash pepper from Turkey. We’re just gonna try and get a lot of things in there because Taco Bell’s beef is so, so, so highly seasoned with a bunch of stuff. And Taco Bell actually those spice all around the world, this is Chipotle. Are you sure? You keep putting the bottles over there, but I have the lids over here and it makes me uncomfortable. Deal with that. What do I do with the lids? Deal with it. We got a little Espelette pepper, this is from France. A little bit of bittersweet paprika, smell that. This actually has a really heavy aroma. You’re gonna get a ton of smoke off of this. That’s gonna be really fantastic. Super smoky. Especially with that salt in there. And we get the Bobby Flay peppers. Get the Bobby Flay Calabrian chili peppers. We’re literally putting nine different countries chili peppers in this. I’m gonna add a little bit of tomato paste into this. Do you think if I squeeze it really hard from here, I can launch it in there? Try it, try and the tomato base. I’m gonna smack it. I think it was the right idea. You had cartoon physics in your mind. It’s like the toothpaste, when someone steps on the toothpaste and goes . It’s like if you see a banana peel on the ground and you’re just like, “Oh, someone’s about to die.” I have tomato paste on my hand- Add a little bit more tomato paste, double that tomato paste. Yeah, right in the center I like to toast it. I think there’s tomato paste in my hair. Oh, I’m a squirter. You’re what? What? You need a quarter. Yeah. Trevor needs a quarter, can anyone get Trevor a quarter? Trevor, give this a try. Whoo. So, this is called Huitlacoche. Huitlacoche, they’ll also refer to it as Mexican troubles because it is a fungus that grows on the outside of corn. Really freaking fantastiC and in case , if you’re on the Silver Lake as a woman who makes with the Huitlacoche. My home. Eventually, one day, you haven’t been 21. The pandemic took away his 21st birthday, and that’s one of the many, many tragedies I would say. So, we’re gonna get some of the super awesome earthy Huitlacoche in there, and then stir that up, and we’re just gonna continue to build layers of flavor. Trevor, can you crack open this beer? Can I enjoy your first beer with you? Yeah, first ever beer. Really freaking awesome craft brewery out of Mexico, it’s called Monstruo De Agua. It’s a dude who is making beer in the foothills of Mexico city. This one is brewed with prickly pear or , and also a little bit of lemon balm, so, it should get. Can I drink this or no? Wait. Can’t even take a sip, if I run off camera? I think I left something over here. What? Trevor, no. It’s so weird. Nicole, take that out of your mouth. Trevor, you gotta wrestle it from Nicole’s mouth. some of that beer in there. Now, you should get a lot of super nice light flavors. All I’m gonna do is, we’re gonna add a little bit of stock. Oh man. Just to offset for the water loss. And then we’re gonna let this cook for maybe two hours. Just continue to slowly, slowly reduce it until the beef starts to break apart. I’m really excited about that. I gotta say I’m really excited. We’re making our Crema essentially right now, this is Crema Mexicana. It’s not a sour and soggy like sour cream from Knudsen or Daisy or whatever, but we’re gonna create our sour cream to go on these tacos Supremes. Good. And what we’re gonna do is, we’re going to make really awesome Chicatana ants Salsa. So Chicatana ants, they are these flying ants that are super, super thick. You can see ’em right here. They’ve got these thick little abdomens and they’re only in season for a couple days a year. They’re a big thing with cooking. Do you want me to take one? You can pop a couple. Okay. Super nutty. That’s really good. It’s almost like when you have a peanut. It’s got this lovely sweet earthy nutty flavor. So, we’re gonna toast those up, and then we’re gonna get them into a with Chile de arbol, those have simply been soaked. So, we’re gonna add some avocado leaves to that. Can you add some and the Chile de arbol to the ? How many, the Chile de arbol? A fair amount, just a mini handful, three times that. Yeah, that’s good. And then we’re going to mash that into a salsa with these Chicatana ants. Whoo. And the avocado leaves. This is Sal de Chapulin, it is salt that is made with roasted and dried crickets, which are really awesome bar snack. Huge fan of drinking and even those. It’s almost like skin-on, shell-on shrimp. I like to get it broken up and then you get the circular motion. God. I got it on my sweater. Yeah dude, we’re splashing this all over man but the good news is, it’s just bugs and chilies. So, we made really lovely chili and Chicatana ant paste right here. Make it nice and rustic. And then we’re just gonna stir this into our Crame and this should really, really flavor that all through. When you’ve seen, doesn’t this look like the Chipotle. I’ll tell you what that Crema- Is gonna make me crema. This is fiery and earthy. Ooh. I’ll add a tiny bit of salt to this. Yeah I know, I’m sweating, are you getting the tingles? You know I’m hot, I shouldn’t have worn this sweater. I’m tingling, let me take off my shirt. Can I take off- I will take off my shirt. Trevor, take off your shirt, in order. The apron will cover the nipples. Is it okay if I take off my- I got chili in my eyes and I’m sweating. Trevor, we’ve certainly made Dorito powder before. You’ve never made fancy Dorito powder. So what we’re doing, we’re doing a double Gloucester cheddar. Oh. Right here, it’s got some chive in it. Take a taste of that. Okay. It is pretty chivy. I’m excited to try and get some of those flavors in there. And this is a Gouda from Leiden. In the Netherlands, it’s got a whole cumin seed in it. So, cumin is a big flavor. Oh yeah, and this one tastes like farts. , the cumin seed really perfumes the cheese, but Taco Bell gives you farts, cheese tastes like farts. Huh? How do they taste together? Imagine cheeses in your mouth. Wow. So, what we’ve done is we’ve dehydrated these cheeses. Then we’ve tried to block the oil, not super hard dry. Okay. It tastes like when you get a cheesy little crunchy on the bottom of the something that you- Wow, so, I’m gonna add the dehydrated cheese to the spice grinder, and then we have our normal Dorito mixture here. You’ve got your salt, you’ve got your garlic, your onion, your paprika, your cheddar cheese powder. I’m gonna add that to it. So, this little powder’s maltodextrin right here. It is a tapioca starch, that’s soaks up fats. Sure, buzz it up and see what happens. It’s going, it’s making it into a powder. Yes. Let’s take it off. It’s still a little thick, but I’m gonna give it a taste. That’s fancy cheese powder. Wow. So, this is gonna be our fancy cheese powder to go on the outside of the Dorito Loco Shell we’re about to make, and we’re gonna have to save some of it and mix it into the to make our tortillas. Add some more things. Add some of that Marash pepper in there. We’re gonna add some of that Sal De Gusano. Are these both- And then we’re gonna add our little cheddar mixer, just so it’s nice and orange. Ooh, this is so cool. Wait, this is that salt, that special salt, the French stuff. Tell them not me. It’s really cool, the salt crystallizes in strands. So, normally when you have little salt chunks, but this salt crystallizes in little fine strands. And it’s really neat, and it looks cool, almost like sugar. And we’re gonna take some of these whole little pepper berries. These look like little bombs, they got the sticks on ’em. These are super, super cool too. We’re gonna try and jazz up the spices. See if it pops, throw them on the ground. Ah, jeez, god. I did think in bowling, when you throw the ball backwards and then everybody behind you goes, “Whoa.” You’re old enough to remember we bowling. This feels right to me to shake it. I’m like Tom cruise in that one movie, where he was like- Oh, Mission Impossible. Yeah. That’s how he gets the- That’s how he gets the bomb to diffuse. Yeah. Mission Impossible. Give that a little taste. Gosh, that’s good. That’s so good. That was fancy Dorito powder, next, get it outta here. Next man up. Next. We’re ready to crush it. We’re all whacked out on and Chicatana ants, man. Woo. Trevor, this is a really special moment in Mythical Kitchen history. This might be the first time we have ever made a salad. Come on, give it up. There we go. Mythical Kitchen making salad. We got fresh vegetables in the house. So, we’re using cactus paddles, aka nopales. These are really fantastic ingredients. Some people say they don’t like the slime in ’em. They have a little bit of that like okra unctuous texture to it. I am a huge, huge fan. So, I’m gonna start prepping these. Trevor, you’re gonna make a tamarind and lime vinegarette right here. So, that’s fresh tamarind. Technically it’s a legume, it’s used in a lot of candies. It’s really fantastic, I’m just gonna scrape my knife. Make sure there are no spines on the end of this. We cracked open a bunch of these, pulled the beam part out, pull the pulp off and then we soaked them, so the paste is gonna be easier to get off. I’m just gonna boil off the cactus paddles for about eight minutes, just to really soften ’em. You could grill them. They are really fantastic grilled, but I just wanna poach them. I wanna keep all the spring fresh brightness in here. Hey, speaking of spring, we have some Easter egg radishes. It’s got some cool colors on the outside. I think I’m just gonna toss the radishes in whole. Maybe I’m gonna cut these in half. There’s gotta be a better way to do this. I feel like an idiot right now, but I’m just gonna keep doing it, ’cause it’s all I know. Do you wanna try something cool though? Yeah. This is the black radish, you can see. This is actually a winter radish, this means it’s gonna be a lot sturdier. Most people will just cook with us or grate it raw, but I really like the tooth and texture of it. And it’s got this super funky, almost a to it. But I’m a huge fan of that, I think is really gonna round it out. It’s pretty earthy. It’s really earthy. Very nice. So, I’m just gonna julienne it and I’m gonna get it in there. I’m sticky. Dude, welcome to life in the Mythical Kitchen. Other vegetables I got going is . Taco bell use iceberg lettuce, what’s fancier than iceberg lettuce. Little end dive. And again, we’re working with such big bold flavors and all of this that I really wanna get something that can stand up to all that. From the Belgian region of Europe. That is true. So, we got all the and all the radishes in there. I’m just gonna get some fresh herbs in there. I don’t really like to pick my herbs too heavily, man. Get some stem in there. The stems have a ton of flavor. Okay Josh, I’m really not making a lot of headway here. Do you think this is enough? That’s enough. You did your best. No, I wanna make it good, everything that we make- In my mind this was gonna work. In my mind this was gonna get all the seeds all- Well, now you’re sticky. Naturally, we’re sticky, man. What are you doing? Squeezing that lime out. I thought that was my job. Why are you butchering, what the hell? You really gotta pull for as long to get the juice out. But just roll it around like a normal person. Why are you butchering it? But no bro I’m a striker, I’m not a ground gamer alright. Some people wanna roll around with the lime on the ground. Getting its guard not, I’m here to strike it. You just punched a lime and it’s trying to- Look how juicy it is. Put some salt in there, get some salt in there. I don’t wanna get sticky. Get some cactus from my sticky hands. You just licked me. Freak, it went into the salad. was going anyways. Yeah, but it got on my tongue. That’s good. That’s good. I’m gonna go ahead and I’m just gonna juilenne- Why would you do that? Julienne needs to get ’em in nice long strips. That’s what I love. I’m gonna go home, Josh. You’re always trying to go home, you can actually go home. I’ll get my 2005 Mini Cooper and I’ll drive home and I’ll get my shower and I’ll wash this all up. I’m sorry. Yeah, it’s good, you got it no, . That’s what we wanted to happen. I’m just gonna finish julienne up this nopales. Okay, it’s already in it. Oh, I got it off though. No. Do you want me to stab it? Isn’t this the thing that we were using the whole time? I don’t know. This is sticking. I thought it was ’cause you grabbed it. I don’t know, we have so any jars on that dang shelf. I’m gonna have to take a shower in the sink after this like you. We got grut everywhere. How many beans do we get- I’m doing my knife work. How many beans did you put in- I’m doing my knife work. It’s a bone-in vinegarette, it’s rustic. You cut so many freaking beans in your- Well hold on, I can’t open, oh God, I can’t open It was going so well and it all broke down as soon as we had to make a salad. Last time, we’re ever making a salad, Mythical Kitchen everybody. Clap it up. Trevor and I have set out and become covered in sticky. We gotta add the oil for the vinegarette. This is Salsa Negra from chef Carlos Salgado at Taco Maria. Fantastic freaking restaurant. We’re gonna use that as the oil in our vinegarette. It’s an oil based salsa. And then we’re also put . I’m gonna passively, aggressively count the number of beans you take out of here. Just whisk it, man. Wait, I think we need some, I’m gonna put some water in it. Trevor, this vinegarette looks absolutely awesome. We got these nopales cooling right here. All we have to do is add the vinegarette while Trevor just screams at me fishing out the beans. And then we’re gonna add in the nopales and then that’s our salad. High five. We did it man. Trevor, we’ve done the taco portion. Of course, we have. We have done the Locos portion. Yeah. Now, we gotta do the Doritos thing. Yeah. It’s never a good beat. We’re making the tortillas from scratch. We’re using Masienda Masa, it’s a local LA company. They make fan freaking tacit tortillas. Doritos, when they make their Doritos, they are frying raw masa. So, they aren’t doing tortillas that’s why it gets so light and crispy ’cause the oil gets in there. So, we’re gonna make essentially this raw masa rounds. We’re gonna cut it out with this little ring mold and then we’re gonna fry in little taco shapers. Okay. Can you slowly stream in that warm water to the masa? And I’m just gonna ix with my hands. We have got a great record for making tacos. Yeah, we do dude, volcano taco. We’ve never screwed up taco shells before. Trevor, so we got some of that warm mix in, so we’re gonna take some orange food dye. ‘Cause we are really tryin’ recreate the look of these Locos tacos. Then we got the fancy cheese powder to add after. Right now, we’re just doin’ the cheddar cheese and the orange food dye. Keep adding water while I keep mashing. Okay. And we’re making these tacos smaller. which is the first time ever on Fancy Fast Food that we have made a dish smaller than the original. But we’re gonna make 15 of them and then we are not gonna leave here till we have eaten all of them. Well, hors d’oeuvres are fancy. Horses ovaries is what my father called them. It’s a regional name. Allentown PA represent, We are gonna let the masa say, now we’re gonna roll it out. Then we’re gonna put it in these. Where do you get that from? My good pouch. The tacos were shaping. Yeah, you little known fact, I’m a marsupial. The masa has been sitting, it’s got the cheddar in there. it’s got the orange food dye. So now, we’re gonna do, we’re just gonna roll out the masa. So I got, what am I doing? Can you take, well, I’ll just do it. You’re just holding, you got your thing to do. We have the infamous taco shaper. Tell ’em about the taco shape, Trevor. So, Josh and I once did an episode where we recreated Taco Bell’s, Lava taco, and in order to make that we had to make our own very, very red taco shells. And we bought this contraption on the amazon.com because we thought, “Wow, that’s so easy, so intuitive to make a taco shell. You put the thing in here, you put it in here, drop it in the fryer and boom it’s fried.” Little did we know when the taco shell fried up the indentation would puff out through the taco shaper letters and then taco shaper would be imprinted on our taco shells. And imprinted into your lives forever. Yes. So, we were eating taco Shaper brand, taco shells, homemade for our taco Bell episode. So, I dunno, maybe since there are many, it won’t do the same thing, but who knows in about five to seven minutes, we might have more Taco Shaper tacos. How are you doing over there? I did it. Well, great. So, I’m gonna take a ring mold cut it out, again, we’re going for slightly smaller tacos here. Just lift this up. It’s too wet. Now, that you’re too wet. Trevor, we’re gonna fold this in half. Pop it in there. Not to be insubordinate, but that looks like crap. You can’t just say that was insubordinate. Okay, my bad. Say somethin’ positive. Josh, you’re so handsome and good at cooking, and I’m just really proud of you and what you have done. Thanks man, you know that I try. Up into the salad we were doing some really cool things, and then the wheels have come off of the train a little bit, but we’re still pushing through. And I think it’s gonna be really good once we’re done. So, we’re gonna load this on here. And we’re gonna fry ’em in. And then right out of the fryer, we’re gonna dust it in our fancy Dorito powder. Sheesh, Trevor taught me that one. Off we go. Bye tacos. Trevor, go ahead, you’re gonna pull this taco shell and put that whole thing on a rack, I guess. Not over the- Dump it. You realize you can put the rack over the dough. Can’t lift it up, so, right out of this hot fryer, Trevor, dust it with the Dorito powder. I don’t think it’s gonna dust through that. Oh it is, Nicole it’s working! Nicole. Nicole. Nicole. Nicole, it’s working! That’s looks awesome, now, one more. Trevor, my powders. Keep going. That’s it. Jumble. And seen. Okay. We got it, this is red hot. Trevor, we got all of our fancy components here. So, we got our awesome , Dorito Locos Taco Shells right here. We got the double glossier cheddar ready to go on top. We got that Chicatana ant, garlic chilly , and we got this little steak picato. Dude give this a bite. This stuff, I was snacking off camera. Unbelievably flavorful. So, the way this goes, I’m gonna go beef, I’m the beef boy right now. You got the cream man. Trevor, you’ve always been my cream man. You’re gonna follow me with cream. Let’s get a little pocketed beef. We’re trying to weight it to the middle. How much cream we’re taking? That’s a good amount, try not to cover the beef. Okay, no cream, I’m sorry. I’ll get more of a drizzle. Ah, gosh. Freaking beans, Josh. Ah, beans on toast. People rip on the British’s beans on toast. That’s a good food. Beans on toast, you donut. What are you doing? That’s how they sound to me. Bark like seals. Do you think I can out Gordon Gordon? I think so, dude. Whenever he reacts to our Tiktoks, he’s like, “Oh, come Oh, Josh, Oh, no, Oh, come on, oh boy, oh Josh, oh come on.” I’m just gonna follow with a little bit of the salad. Is cheese after salad? Cheese comes after salad, cheese and tomato. So, I’m just gonna put a little salad. We’ve loaded in a lot of the stuff into these miniature tacos. These are tiny little tacos. Very small, not a lot of room to work with. Not a lot of room to work with. The beef is really good, so I think Josh wanted to go really heavy on the beef. That is correct. But the salad, we got that beautiful vinegarette in there. Put some tomatoes on there. Well, you do that. Use your hands for . It’s mater. It’s like toemater from Cars. Yeah, with Larry, the cable guy. We have Chicatana ant chili crisp with chef Carlos Salgado at Taco Maria. I’m pretty stocked on this. So, these are the same Chicatana ants are that ground up with a bunch of chilies and garlic to mimic like a Sichuan chili crisp like Lao Gan Ma. loves Lao Gan Ma. John Cena. John Cena loves Lao Gan Ma. You know who else loves Lao Gan Ma? You. Me. We have a Doritos Locos , Trevor. That’s just to remind yourselves of what a taco looks like. I’m so excited about this. I’m so excited about this too. So, these are the original Dorito Locos tacos. There’s a lot paler than ours. to steam. Yeah, this hard taco turned to soft taco, wait, Trevor. So, if you see ours for the first time in Fancy Fast Food history are significantly smaller than Taco Bell’s. But I think this is a much more compact bite and we certainly packed a lot more flavor in there. Trevor, take a bite of this. The taco shell has formed with the beef. It’s one coagulant. It’s nice though. A nice paste. Like a dumpling. It’s such a good taco. What the fuck. I’m excited to do this. Cheers. Cheers. Oh, oh, heck that friend. The flavor comes in waves. It’s so layered and there’s so much going on. First thing, it hits you with Chicatana ant chili crisp, because it takes like freaking Lao Gan Ma. The steak picado that we made, all the in there. Honestly, this salad is really nice. It’s a lot of acid. It’s almost like the beef is accented so perfectly by everything else. It’s like you get the base beef and then every other ingredient in there is just adding to it. Like the Crema so good, a little pit spicy, and it’s just so smooth and silky. It’s an unsung hero because it’s not a re-prep. You don’t get refreshed from sour cream, this hits you with even more flavor because of all that raw garlic. Before I eat another one though, how much did this cost? We’re pricing this out as an egg taco party pack. That’s how we buy tacos from Taco Bell, eight of these for only $239.21. For eight? God dang, good job, Trevor. Holy freak. That’s the sperm. Oh. Wait, can you eat sea urchin sperm? I’m sure you can, yeah. Do you eat sea urchin sperm? We got fresh one. You have this super soft caky bun. It’s very soft. And then that gets to interplay with the super crispy texture. And then there’s this fatty rush of acid from all that, just tartar sauce. I’m not really getting any of the cheese. I don’t know why they have that half- Your cheese gets lost, you don’t even need it. They do it for aesthetics. So, we’ve gotta figure out ways to fancy this up. Right, yeah. And the cheese really gets lost in here. Yeah, I’d like to taste the cheese. And I think what we can do is take fresh sea urchin. The gonads is a purple spiky nightmare creature. And I wanna infuse it into the cheese and really make that pop. You have scuba dived at least six times. Yeah, nine times. Nine times. Yeah. My initial plan was to take you on a wetsuit in scuba gear and just throw you into the ocean. But turns out the insurance costs me too much and it could “Result in death or bodily harm.” I’ve not that experience. So, we’re not doing that anymore. We’re gonna go to Maruhide Marine Products in Long Beach. They supply all the best sushi restaurants. And so we’re gonna get directly from them. We’re gonna get some live sea urchin and we’re gonna put it into our fancy sandwich. Yeah, that sounds a little bit easier. Mark, how’s it going? I’m Josh. Nice to meet you, I’m Mark. Nice to meet you, I’m Chase. Chase, nice to meet you. Thank you so much for having us to your lovely facility. It’s a beautiful morning in Long Beach. Absolutely. Have you ever seen anyone, hypothetically, not that I’m doing this, infuse into American cheese and then say hypothetically again, put that on a $300 filet fish sandwich. That might be the first and I’m really excited to see what the final product is. Original content, baby. Nice. I’m excited to get down to it. I’m excited to start cracking shells, man. Right on. Holy crap, this is an incredible. It’s like a video game I’m really bad at. There we go. Whoa, there we go. Just toss ’em in? Yep, and then toss them in. Do it right there. What’s the white stuff coming out of the top? That’s the sperm. Oh, wait, can you eat sea urchin sperm? I’m sure you can, yeah. Do you eat sea urchin sperm? oh oh. I really stabbed too far into that one. So just so you know, if you do crack the roe in half, the price also goes. Oh my, am I losing your money right now? Pretty much, yeah, but it’s all right. Do you wanna go to the next station? Let’s do it. Okay. Come on this way. There’s five . Oh really? Five per every one. So, he has four nipples which is two more than people are suppose to have. That’s very true. And one less than me. We are all right. This is the stage where we actually select the premium grade uni. From a thousand pounds of raw material, right now we are probably getting about five trays of the premium. Only sold to top of the line customers like ourselves. Like people with the most skill . We’re tracking McDonald’s. Do you guys wanna try that out? Assume these products, we’re like the flavor is exponential in your mouth for what you’re actually consuming. I don’t know if you feel the same way. I just thought it was sweet and salty. So, this is the premium uni, this is the best of the best. Yeah. It says that right there. Premium sea urchin, best of the best, it says it right there. Yeah. Oh, it does. So, this is actually the only uni that you guys cracked. Oh really? It taste better than I thought. I thought we were doing terribly. Turns out we’re awesome at this, boom. Not all of it though. Take it back, reverse it. We would sell this at a $100. Wow. 100 bucks. This is for you guys. Thank you. And this as well. Oh, we get pets to take home. This one’s Rhett and then the ugly one is Link. Mark, thank you so much for having us. Absolutely. This is awesome. I don’t know if- We got all our uni. Now, we gotta start building the filet fish. So, this is King Crab legs. We’re gonna use that for our filet fish patty. We also have lobster tail, langoustine. which is the shrimp. It’s not a shrimp, it’s a langoustine. That looks like a shrimp. It looks like a shrimp but it’s not, it’s a langoustine. If I say it’s a langoustine, I can use- But what is a langoustine? It’s a shrimp. Then we got another shrimp, we have blue different shrimp. Blue because of what they feed it. Blueberries. They don’t feed the shrimp blueberries- Maybe we do feed the shrimp blueberries. Then we got whole branzino right here. We’re gonna filet that. For the buns, we are doing a jet black Squid Ink Brioche. It is fancy. And then what do you think what would be? This is Slim Jim, fish Slim Jim. You’re not as wrong as I wish you were. That’s called Bottarga. We’re gonna shave that into the tartar sauce. Then we’re also gonna chop up pickled sea fennel. I don’t know what regular fennel is. It’s from Greece, really awesome product. It can be great- Sauce. And then we have the uni that we helped pack or lost the company a lot of money. This is caviar from Petrossian in Beverly Hills. It’s the best caviar- it’s from Paris. The other says Petrossian, but Paris is just to make ’em sound fancy. And it works ’cause I gave them a lot of money for that small 10 caviar. Should have a lot of complexity to our McDonald’s tartar sauce. I’m gonna have you on langoustine and shrimp duty. It’s just shrimp and shrimp duty. It’s shrimp and shrimp duty. So, once it’s peeled, you can take a knife and you’re gonna run it down the back, it’s not , run it down the back. This little right here. Yeah, it’s shrimp poop. And then you’re just gonna scrape the shrimp poop out. So, I need you to do that with all of these shrimps and langoustine, which are not shrimp. So, there’s a bunch of poop in this lobster. Everybody poops. Except me. You don’t poop? Nope. Is that why you’re so firm? Now, all I need is a hammer to bash up these crabs. Nicole, hammer me. Oh my god. Do it like that, so that the handle can be grabbed. Hammer. Act like you’ve been here before. Now, we gotta take all this fish and we have to hack it into our Patty. So, we’re usually using the big knife. Yeah. You wanna give it a try? Yeah. I got you your own little baby guy. Big whole arc, that’s great. This is what you want. We’re gonna lay it on here and we actually need to freeze it before we fry it. I know it seems like sacrilege to freeze this beautiful product. I never do that. I love how you curbed your finger towards the blade when you wiped off the fish. That’s really smart. This is not going into all one filet of fish. No, we’re really gonna be using about a third of this. So, why did we do so much? I don’t know why I do the things I do. So, we need to go ahead and throw this in the freezer for it to set up and we should probably just lice all our entire bodies down. I’ll lice on you if you lice on me. Deal. So now, we have to take this beautiful uni and we’re gonna make our homemade American cheese with it. So, Chase go ahead and just dump the cheese in there. American cheese is really just an emulsification of cheese with other dairy products. You are gonna dump in that gelatin, and so, that’s actually gonna help it all firm up. And then we’re just gonna dump in salt. If you wanna dump in those two. That is milk powder and cream of tartar. I’m gonna dump in our hot milk in there. Why milk powder and milk? I don’t ask you stupid questions. Now, throw eight lobes of in there. Okay, one, two, three- What’s funny is it’s actually gonna turn into the color of American cheese. Five, six, seven. Cease the count. Seven. Eight. Eight uni. And then it’s gonna look very liquidy now, but the gelatin in there, once it cools down it’s actually going to get it to seize right up. American cheese normally isn’t so bubbly. American cheese also doesn’t have a bunch of genitals, a spiking nightmare creatures in it. We’re gonna put this on the fridge and it’s gonna solidify into beautiful cheese slices, and then we’re gonna slap that onto our fish Patty. To make the buns you gotta use these cheese cubes. You mix in some of this black jello. This is urchin powder. Did I say anything right? You got it right that we’re making buns. Oh, come on. So, we’re gonna take some warm water and we’re gonna add that with milk. And then we have sugar, what’d you call this? I said urchin powder. Urchin powder. That would be really cool if we could get that, but that is yeast. This is squid ink. Like yogurt. Just like yogurt, take a bite. Oh no, you did it, I was kidding. I forgot that he’s a simpleton. Back to cooking, so you’re just gonna go ahead and you’re gonna take this and you’re gonna whisk it together. That was so bad. And that’s gonna let the years to bloom, Oh, Gd. Dump that in there. Then we’re gonna put our salt into the flour. And now we’re just gonna pour this in and then we need to start incorporating butter. The key to brioche’s precision. Butter the bowl, so it doesn’t stick. Should I just spin it. Yeah. I feel like Scrillex, the DJ, this is what he does. And then we’re just gonna put that in there and then we’re gonna cover it with a wet towel and then we’re gonna let it proof. What does that mean? It needs to prove its worth to us, as we try and just degrade it to its face. You suck. I think you’re just okay, I’m not good at this. Chase, you have a very important job to finish this brioche. You’re gonna crack that egg into that bowl and then you’re gonna whisk it with a fork. And you gotta do it with one hand to prove my dominance. Yeah, that’s true. Okay, cool. Let’s see how you do it, that’s great. It looks a little on the table, but that’s fine. This is probably enough to have us three normal filets of fish, or as we learned the plural is just- Filet-O-Fish. Filet-O-Fish. Thank you, random McDonald’s worker. He’s not random to himself. That’s true. Probably his whole life. Thanks Jeremy. And then these are just gonna go in the oven at about 375. I’ll take them out and they should be nice and golden black. So, we’ve gotta make our tartar sauce. This is the only condiment McDonald’s use on the Filet-O-Fish. There’s probably just mayonnaise, citric acid, and pickles, ours is gonna be a little bit more than that. You have a very important task of just opening the caviar. I’m gonna go ahead and spoon my mayonnaise. cure row sack of a mullet. It kinda tastes like a Slim Jim. Do you know how to open this? Yeah, you’re doing great. And then I’m just gonna squeeze a little bit of lemon in there. Then what we have here, it’s called sea fennel. How are you doing on the caviar? It’s like one of those beer bottle tricks. Open it with your eye socket. Did that worked? No, it did nothing. Just as soon as you get that open. Yeah. He did it. So, these are mother of pearl spoons. It’s the only material that you’re supposed to let touch caviar. If you use metal, it alters the taste and we are fancy boys. But it’s in a metal tin. Don’t don’t question me. And so we’re just gonna dump all of that. So now it’s like, McDonald’s tartar sauce gets a little crunch in the pickles, ours is just getting it from caviar. Now, all I gotta do, fry the fish, assemble our sandwich. We’re good to go. So, we have our beautiful hand packed Filet-O- Fish patties right here. I’m just gonna cut this in half and then we’re gonna get them dredged. You said thirds. I say a lot of things. We’re gonna cut it in half, executive decision. We’re gonna dredge that in our flour, our egg wash, and then this is actually Panko bread crumbs, that have been blended it up with Bonito flakes. They’re like frosted flakes. They’re made from fermented skipjack tuna. This is for , It has a Japanese ? Just using the rice also, so it’s got a ton of sesame, MSG, and seaweed in there, if you just wanna give that a spoon to stir. Like whisking. Yeah, well a little bit slower. Josh this is a giant Patty. It’s like the old adage any pizza as a personal pizza, if you’re sad enough. So now, we’re just gonna get that and our Panko, and that’s gonna go in the fryer at 325 degrees for about six minutes until it turns golden brown. So, this is looking great, nice and golden brown. We’re just gonna pull it out. It’s delicious. Thank you. And so now we just have to build our sandwich, slice and toast those buns, get the cheese on it, get some sauce and ready to feast. I’m loving it. Our beautiful black bun there, and then I’m gonna take our mother of pearl spoons. Again, no other material except for apparently glass in with metal tin that was in. Can’t touch caveat. This is really good. It’s probably because it costs $300. The cheese is going to, look out floppy that is. That’s what the gelatin gets you. That definitely is very American cheesy. Right. That’s good. And there’s a lot of uni in there. You make the worst sounds with your mouth. And there is our fancy Filet-O-Fish. I think it’s appropriate, I would eat this in a single meal. It’s bigger than the box, for the Filet-O-Fish. That big. I think this is just like an appetite thing. ‘Cause again this to me is not an unreasonable meal. It’s literally bigger than this box. It would fit in that box. No way, this one is like a tiny hat. It’s like the Josh size Filet-O-Fish and the Chase size Filet-O-Fish. Let’s see how this bad boy is looking on the inside. That looks really good. The black buns are really doing something. Oh, cute baby. Take a bite of this, just to- cheese. Cheese gets lost. They’re much heftier. So much hefty, you can actually see all the different seafood products in there. If you’re gonna smash it down, see the cheese oozing out. That was really good. You get an ocean’s worth of flavor. There’s so much seafood flavor, coming through. There’s no escaping even if he wanted to. The creaminess of the cheese, a lot more than you get in this at all. The cheese certainly does not get lost in this. And again, that has 60 bucks worth of uni, just shoved in there. Oh yeah. So, that’s 60 bucks, how much is the rest of this all together? So, the total with all that caviar in there, it’s $379.34. I am loving it. It works really well. I didn’t even, I literally just meant. I’m loving it, not the McDonald’s slogan. I just meant I having a great, I like this much. It’s just very simple, but I thought it was gonna be really hard to beat, and this did it, this was better. I think that you’re not afraid of mishandling romney. No, no, I handle meat a lot. What can I have for you? Can I do two baconators? Okay, would you like to add a cookie for 99 cents? I can’t afford not to, let’s do it. Would you like sugar or double chocolate? Ooh, double chocolate, I’m being bad. It’s okay, I won’t tell. You better not. Anything else? That’s gonna do it, off to eat the bacon. The baconator from Wendy’s. Ooh, it’s a double. So, it’s a double patty got American cheese. They got the shiny cakey bun, I like that. Then you open it up, see some strips of bacon in there. Actually, pretty good looking fast food bacon. What’s the white stuff? Mayonnaise. Okay. So, it’s just mayonnaise and ketchup, bacon, and cheese, beef. Oh, nice. That’s it, let’s try this. Now, that’s a good hamburger. Dude, this is really good. I don’t know how you’re gonna improve this. I think the thing it’s lacking is the actual bacon. You got some good bacon on there, but there’s not ton of bacon flavor. That’s true. So, we need a lot of bacon. That’s why we going to Cut Above, it’s my favorite butcher shop in all of LA. Love it. So, we’re gonna go, get some bacon from there, learn how to make bacon, maybe take some tips and tricks. Back to the kitchen and master some bacon of our own. All right. It’s gonna be real Baconnalia. Baconnalia? Bacchanalia is a Roman festival, although . So a bacon, it was a pun. Gotcha. Hey how’s it going man? I’m Josh. Josh, nice to meet ya. David. Eddie. We’re making a Wendy’s Baconator with the best pun. Why are you laughing? I don’t know. This is a very serious talk. We’re trying to make a Wendy’s Baconator with the best possible ingredients. I wanna get a fast track knowledge on how to know bacon from scratch, ’cause I might use some of those techniques in my own kitchen. And then I’d love to get some of that at the end and just really slap that on for burger. Let’s make some bacon. That’s a whole pig, well it’s half of it. Yeah, half a pig. Eddie, tell me what you’re gonna do. This is our happy hog here. So, the butt is not the butt. The butt is the shoulder. The butt is the shoulder. The butt is the shoulder. Oh, that’s the tail. Yeah, this is the tail right there. I thought it was the ears. You got it all put backwards, man. This is the belly. This is what we’re gonna be using for the bacon. We’re gonna sketch it down and then clean it up and we’ll have the belly ready for you. Awesome. I’m just gonna watch. Oh, there she is. The flesh on this looks a lot darker and more lively and vibrant, the way you might buy at the store. So, is that because it’s the Kurobuta pig, it’s the heritage breed. Yes, the heritage breed, it’s better quality and if you just check out the fat cap, you can just see how healthy it is. We’ll be using this section right here. This is probably the best part. It switches grips. Then what we’re gonna do is remove the skin. Can I have that skin and can I make a Halloween mask out of it? Just need some eyeballs in it. the Pan’s labyrinth. Wow awesome, this is the belly. And now like what is your bacon making process, your wet Bryant or a dry cured. What we do over here at Pettibone wood shop is we use a brine and we Brandon for about 10 days. So we got here some pre brine belly. We’ll go put some Applewood into the smoker and let it go for about six hours. So this is the meat locker, huh? It all goes down. These are amazing pieces. Let’s see, we got some pre-sliced you can already. Oh, that looks amazing, see that as bacon right there. It’s like my shirt right there. There you go. Eddie, thank you so much for the tutorial. I hope you wash your hands, if not- I’ll tag you on a Instagram photo. All right, good for me, see you around. Thank you very much. David I got all of our fancy ingredients laid out the Baconator, it’s pretty minimalist. So it’s not that much gonna be really meat focused today, but there’s also cheese on it. So we got hooks, ten-year cheddar. This is very expensive, about $46 a pound. Wow. Right? And then we’re gonna be making our own catch-up from scratch using this Ardbeg iLet scotch. It’s got a lot of smokiness in it and that’s really gonna mimic the taste of bacon a little bit, kinda offset it. Okay. And then we have these heirloom tomatoes. These look like something that my Peyser will use for a , I just look unreal, these look like fake. That’s a huge compliment to me. I looked up to Paisley as a mentor and father baker. And then for the buns, we’re gonna actually infuse bone marrow into them. And we’re gonna glaze them with some bone marrow just to get that like extra meatiness in there. More like bone marrow. Pad him, I make the jokes. So then we have our beef for the burgers. We’re doing like a custom blend here. This is all Mishima reserve, American Wagyu choosing New York strip for the meatiness. We’re using rib cap for the fattiness. And this is actually called the secreto. which means secret in Spanish. I’m glad in men’s secret and a secretion. Yes, and then we have all of our bacon that we got from Eddie at Cut Above. This is a beef bacon, then we got the normal curve, Buddha pork belly bacon. Then this is the gel bacon coming from the Jawbone, and I got some duck and I figured we can mess around and try and make some bacon of our own. I love Doug man, I spent Doug my favorite eat. All right, so I’m gonna start grinding up this beef. David start throwing the meat in this hole. Okay. More meat in the hole. David you gotta do it faster. Oh my God. Great, I’m just gonna give this a toss and David if you wanna loop up your hands with that oil there. Do you want me to live up here ? That’d be great. Some Wendy’s make square burger patties. We wanna go pretty big on this, slap it. Also this is a huge burger. Yeah I’m hungry. This how big you wanted to get? David it’s bulking season baby, bulking season is every single year. Yeah your right? Also you’ve said yourself, you’re trying to put on weight. I think you look great. Oh, thank you. I’m just slapping neat now. Dude, we’re all just slapping meat. So nicely shape it, and this is where the food loop comes into play. So there’s a special section in the grocery store or something. Nope now if you’re in the loop section of grocery store, you ain’t in a grocery store my friend. We learned from our buddy Eddie, how to make bacon. He did a, a wet Brian. What we’re gonna do is more similar to a dry here, but we’re gonna throw some wet in there as well, but just giggle it the word away. What did you put in there? All right, so this is salt, sugar and black pepper. What we’re gonna do is we’re gonna rub down the meat with that, let’s salt and sugar, actually gonna dry out the juices. It’s gonna give it a similar texture to bacon. Bacon is not a thing, right? Not that I know of, but we’re making it a saying. You’re inventing a thing. yeah. I’m bringing this to shark tank. You’re my new height, man. You bring up the shark tank baby. And so we’re doing a little bit of liquid smoke because we don’t wanna have a smoker. What’s a liquid smoke? So they literally smoke wood chips and then let it collect steam and condensation on the top of some vessel. And then it drips down and they bottle it. Did you buy this. Yeah, you can just buy it man. You’re learning so much, I love this. All right, and then we’re gonna put some maple syrup in there and then a little bit of iLet scotch, because this is also smoking, you take a sip of that. Put some hair on your chest. Wow. So we’re gonna put this on a plate and we actually need a weight to press down on it to prevent moisture out. So I’m just put all those plates on top of it. And now you’re just gonna throw this in the fridge for a few days. Food is confusing there. Mario party is confusing. I don’t get it. It’s like there are many games within a game. That’s true, Josh is very bad in Mario party. And now we wait. Okay. All right, so we have the duck breasts that I’ve been carrying in the fridge, for two full days. What’d you do in those two days? I watch a movie. So you can actually see the duck breast has changed color. You see, and as I was thinking that it’s brown. If you remember when Mark cured his bacon, you were like- Mark? Eddie. Oh he’s name is Eddie. Yeah. I think so, you mentioned Mark in the sharp tank. I got business on the brain all the time, I’m making deals baby. Eddie. When Eddie cured his bacon, it got the same thing. I had that brown color. That means you did something good. So if you just go in there and lathered up with your hands. And then just gonna throw that bag of raw duct juice on the floor. Don’t slip on that. Don’t tell me how to do my job. We’re gonna go ahead, and what we’re gonna do is it. I figured you’re not afraid of just handling rom now. No, no, I handled a lot. So it’s gonna hit vacuum seal. It’s gonna suck all the air out of it. Sounds like a towel. Go on this to 140 degrees and that is gonna get it to a perfect medium, rare where the meat should be cooked, but still nice and subtle. Have you ever made bread before? okay fair enough. So what we’re gonna do to crack that egg into that bowl. Okay, I know how to crack an egg. And then we’re gonna put some milk in that just to get our wet ingredients together. You know what this is? Cumin. Yeah, try it, it’s straight up yeast. And then, so we’re gonna yeast in there. Why would I just eat raw yeast? I don’t know, you seemed excited to try it. But did you go to the Doppler now? Yeah, probably you might have a yeast infection. So we’re gonna do is we’re gonna get the yeast blooming in the water and put the flour in a stand mixer. All right, so are you starting to bloom. You can see it getting nice and frothy, smell that. Take a sip. No, I’m not taking a sip. You’re learning, and we’re just gonna slowly add this in. And then there’s one more special ingredient, which is phone marrow. This is cooked, right? Yeah so this is basically what we’re doing instead of butter. So if you gonna take this spoon and just scoop that in there, ooh, look at that. Dude that looks tasty damn Josh. We’re doing it right David, and this is the life, look at that, Oh may God. Getting there nice. Oh dirty boy. All right, gonna take some flour, dust it all over proper kneading technique. It’s gonna smash the heel of your hand into it. You need to do this for about 10 to 12 minutes. Can I need it, I’ve been working out. Yeah, David do it. Get the triceps into it. Hashtag thirsty Thursdays. When does this video published? Sundays. You can even take, actually, this is a real technique where you just pick up the dough and you slam it down. It’s like medicine ball throws, try it. David I’m gonna make you Jack, bro. Kill it. Actually it does feel really perfect. Feels nice and sticky. You gotta get it in a bowl. I’m just gonna let this rest in a bowl with a towel on top for about two hours slip proofs. And then we can form our buttons. Nice. David looped me up. Thank you. Nice. That actually it looks really good. Yeah so we’re just gonna take nice big hunks of it. And this is actually gonna go through, it’s called a second proof. Looks like the marshmallow monster from Ghostbuster. It does, you wanna try one? No. All right, and again, instead of butter, we’re going right with the bone marrow. Dude this is gonna be good. I can already tell this is gonna be good. So we have to cover these and let them set for about 30 to 45 minutes until you see some more rise and then we’ll just bake them off. David we gotta make some catch-up, you ever made catch up from scratch. I never. Well, now you will. Okay. All right so garlic, we’re gonna do, we need these peeled, pulled it here, you’re gonna shake it as violently as possible to get the garlic out. David harder, David you wanna get up here and get the triceps. There you go, now we’re cooking. David you did an awesome job. So let’s get some oil in there. We can throw the garlic. We’re gonna end up blending all this together. So we have these beautiful heirloom tomatoes and we’re gonna toss those in there too. We need to start to get them to cook down. They’re gonna get nice and jammy cut this onion in a half. You have any tips to like, not make yourself cry while chopping on his? I just bear it, man. I just cry If I need to cry. I think there’s something powerful in that. It’s good to cry once in a while, right. What’s the weirdest time you’ve ever cried. Avengers End Game, oh boy. Did you really cry during that? Yeah. I haven’t seen it still. Oh yeah no spoilers. No spoilers. No spoilers but- I cried watching the show Friday night tykes. If the show about like pop, like youth football in Texas. Okay. There’s such an emotional moment. It’s like little kids scored a touchdown. Like his mom was so proud of them. So here we have some cloves got some allspice berries, you probably can’t smell anything, and then a tiny bit of cinnamon. And then we’re just gonna put some brown sugar in there. Okay, that looks like a minestrone butter, right? Yeah you love the olive garden. I love that about you. When you’re doing your family, man. You are. Yeah. All right, pour this right through. It’s gonna take this and just schmear it all through there. You really love the word smear, man. You keep seeing smear to me at least once every day. I do just walk in your office and just whisper, smear. All right, this is looking good. We’re gonna pull this off. And then we’re just gonna put this right back into the pot. So it’s gonna let this reduce down. It feels nice and syrupy like catch up. And then that is gonna go into final burger. Nice. David we’ve done the eight or a portion of this, now we need to do the bacon portion of this. That’s the main show. Right. Yeah. So now we’re just gonna cook the bacon. This is our regular curb of the pork bacon that we helped make, kinda-ish, and this is the gel bacon. I watch it. Baconator has three slices on one Patty, three slice on the other. We’re gonna go four total slices and then hit it with some of our ducks. That’s a lot of bacon. Yes it is. All right, and so to warm up the duck bacon, all we gonna do, we just wanna gently drag it across because we don’t want to cook it. We just wanna get it warm. Right, ’cause this is already like medium Breyer. Exactly. Oh man. You can see the fat just got a little bit more . My mouth is watering right now. Oh dude I’m excited, I’m excited when you’re excited. David, this is a Testament to America. The Baconator is the most American invention of all time. Like bacon burgers already existed, but they named it after a really yoked out robot. It’s like part of my citizenship test. You want to eat the whole thing, or you can’t come back. You wanna cook up some burgers? Yeah. Okay, so we have a comically, large burger Patty. That is huge. This is even a bit much for me, but I’m still excited about it. And we got the bacon grease left in front of bacon that we cooked through actually gonna see that in the bacon grease. And so I’m gonna take this. Okay, I feel like I should stand back. You’re gonna wanna stand back. It’s gonna all right, oh gosh, all right, great. We’re fine, we’re fine, we’re fine and it’s on and then- You’re leaving the paper on. That’s some good meat. Gosh, that looks gorgeous. Peal that bad boy off, fantastic and now we’ve gotta salt the other sides. So this is our 10 year aged hooks Cheddar is actually so crumbly, a lot of salt crystals are formed. And it doesn’t even , so we’re just gonna throw, just a mound of it on there and let it melt. I don’t think you’ll usually use a Cleaver to flip a burger, but I guess it works with this one. Look at that. Oh, no that’s fine, it’s fine. It’s like, I will bind it with the cheese, right Bind it with the cheese, the cheese will keep it together. David, we’re doing great. Oh, I love it. Get a lot of that cheese there. That’s gonna continue to cook. And then right now we’re gonna start assembling our bacon on top of the cheese. So I’m gonna go jowl bacon, bacon, Dough bacon. Yeah put more Doug bacon in there. Get more duck bacon on there. It’s a very delicate process. You’re stressing me out, man. David Shh. Oh man. I can’t believe that works, man. Oh, I need to toast the buns in that. Let’s do it. Let’s do it. That’s how I like my buns. Yeah, nice and big and supple. Yeah. All right. Wow, look at that. very pretty. And then we’re just gonna get that right. This is a mixture of Wagyu fat and bacon fat. And this is actually gonna help create like a nice seal so that the juices from this burger don’t completely sip through. Do you like putting like Sesame seeds, another kinds of buns. No. Okay. Need some bacon? Yeah. I ate some bacon nice little appetizer. Oh my God that’s good. Dude good bacon man. Dude, and he made the best bacon we’ve ever had. Oh my gosh. That’s looking great. Yeah, this is looking perfect. All right, so now we have to build our final Baconator. We’ll take a lot of Manet’s. That’s gonna create a nice seal. I think I’m just gonna slide this directly. Okay, I don’t think they do this at Wendy’s. Oh my gosh, they don’t do that at Wendy’s dude. All right, now we got a man this up. More male? David this is America. If you ask more male, I say “How high”. And then we’re just gonna take some of this nice homemade heirloom tomato, ketchup. Spread that right on there. It’s gonna flip this bad boy on top. David, this is it, I feel like we should. So much hard work, me and you boss equal amount out of work. David we’re at the end of the road, but before we cut this and get the eat it, we need to see how this stacks up to the original bakery. It’s pretty darn ridiculous, man. That could be like a crown. Well, here’s the thing Wendy’s has the Baconator and it’s not a Baconator, we got like the big fat Mac. We got like the Daddy baconator. This is the Zadie Baconator. Zadie. Wow. Get this cross section. Oh my God. All right, should we need to take this to remind ourselves what it tastes like? Sure. Alright. It’s dense, it’s chewy. It’s still pleasant enough. All right okay, how are we gonna bite into it? ‘Cause that’s bigger than our mouth. Okay, so you gotta squish it down. Oh my God, look at the juice. Yes David this is what I live for. You literally just drooled the table. I’m going straight to the middle. I’m just gonna slip it out. I don’t know if I’m mouth to fit this. Yeah, I’m doing it, oh boy. David we’ve did it, man. That is fucking good man. Oh my God, the bums like a biscuit with all the bone marrow in there. You got so much of the bacon flavor coming through. You literally taste the different bacons. I’m tasting the duck. It’s amazing. Dude this is a lot. It’s so good. I want to keep eating this. But how much did it cost? How much does it cost? It cost $237.89 cents, this is a bargain at this point. Oh my God. I’ll Venmo you half of it. Yeah, please do. I can’t stop. This is too good. I’m goin’ to get some more ketchup. I’ve eaten this much more than you have. Yeah, I’m impressed dude. Oh my God. Hey Jeff is your friend still here? Did they like it? Did they turn on that bell? Did they eat the Uncrustables? Did they Jeff? No Jeff don’t leave Jeff. Come on, come back, Jeff I thought we were pals anyways. Thanks so much for watching the stuff that we do. It’s really cool that there are people out there who like enjoy things that we create. It’s the thing that I never take for granted. Here’s the many bigger and better things coming in 2022. Honestly, I shouldn’t say bigger and better. Who knows if it’s gonna be bigger and better, whatever. Here’s the more things coming in 2022 that we’ll like more and other people will go, huh? That was a little bit weird, we were like, well we really liked it. All right don’t forget to catch up on episodes of me and Nicole’s podcast, A Hot Dog Is The Sandwich, wherever you get your podcasts. Also make sure to follow us on Instagram and TikTOK, at Mythical Kitchen, we got a lot more shenanigans going on there. Again some like really weird stuff that I think is very good that we all think is good, no, that is good. No negatives, 2022 is a year of no negative self-talk. We do good TikToks, in so far as any TikTok, to be considered good, the algorithm. It’s frightening from a police state perspective. We’ll see in the new year. 2022 is a year where I stopped talking about weird stuff and I just try and be like a delightful congenial YouTube cooking show host, psych. You sloppy son of a biscuit. Get as messy as you want in your own kitchen. When you have the Mythical Kitchen towels available now@mythical.com.