We’re gonna add a couple ice cubes to this. Got it. ♪ This is my first time at a Sonic ♪ ♪ This is my first time at a Sonic ♪ ♪ I’m so excited ♪ I’m very happy for you Nicole. I know, I’m very excited. Can we do two chili cheese conies, two orders of tater tots. Do you want the grape slush with the Nerds candy? No. And then can we do one grape slush with Nerds candy, and then one- A limeade slush. And then one limeade slush, please. Okay, that’s going to be 15.74, okay? Thank you. Ooh, hello. Hi. Good afternoon, how’s your day going today? Oh, it’s going fantastic. So good. That’s good. This guy’s my best friend. She’s in my top four, but best is just like a big label, you know what I mean? You’re mean. So we’re making the tots, and we’re making the chili cheese dog ’cause both are very, oh. Wow. This is my first chili cheese dog ever. Wait, no. From Sonic or ever? Both. Oh my God. I’ve never been a chili cheese dog fan and this is just, I’ve never been a Sonic person, so first time. Cheers, you’re in for a treat. Cheers. So excited. Mm. That’s so good. That’s like salty, beefy, cheesy. The chili, it tastes like a dark roux- Mm-hmm. Like a cajun roux for gumbo. Like when you see how dark the color on that chili is. Mm-hmm. It’s been cooking for a long time. That’s been cooking for a long time in a factory and then shipped in a bag, and then heated up here, like maybe scorched in a pan. Mm. It is good, the hot dog is squishy, the cheese is like cheddar but like definitely processed. How are we gonna fancify it? I don’t know but I’m really looking forward to it. Chili, right? They’re using some commodity beef. I don’t think we should go Wagyu on the chili, I think we should go Wagyu on the hot dog for sure. Why not, yeah. But like, use some wild game meat, we get a little weird with it. I’m so down. What’s funny is, Sonic, it looks like they have a new brioche breakfast sandwich on the menu. I think we go brioche on the hot dog bun. Woo, nice. You drive up, you know, you get to sit in your car where you’re most comfortable. Oh, brain freeze, oh, oh. Yeah, no, eat the hotdog, eat the hot dog to counter the brain freeze, eat the hot dog. This is really fun, my head hurts. You’re ready to get to fancifying this, Nicole? Yeah. You know what, press your tongue to the roof of your mouth. And you go, ehh. Ehh. Ehh. There it is. Nicole, we gotta get to fancifying this fancy Sonic chili cheese dog and tots. And hey, you know what goes great with chili cheese dogs and tots? Ketchup. That’s what I was gonna say. Were you gonna say it? I was gonna say a slushy. Yeah, well, oh God. I would kill for a slushy right now. Yeah, yeah. Speaking of ketchup, I just did a ketchup taste test with the folks over at Sporked. Go to sporked.com to find out what foods are worth going in your shopping cart. They’re cool. I like the Sporked people. They’re lovely. They’re, I love just sucking down ketchup with them. Yeah, I did a guacamole taste test with them and it was super fun. Which one’s the best? I can’t tell you. You have to go, you gotta go to Sporked to find out. Go to Sporked. All right, Nicole, you’re ready to get to this fancy chili? Yes. What was that? I coughed. I have a little bit of a raspy throat sometimes in the mornings. Like a jazz singer who’s been smoking cigarettes for 30 years. That’s me. All right, so right now we are doing a three meat, we’re calling this like a wild style chili, because we’re going with some wild animals here. We got ground venison. Beautiful. That’s a deer. This was actually hit by a trucker, fresh packaged. It’s the best. What? It’s- Now I don’t wanna eat it. Why not? What do you have against truckers? Nothing. Backbone of America. Love truckers, love truckers. We got some ground elk right here. Then we got some ground bison, as well. So we’re gonna combine and get the best of all three of these meat worlds in here. Yum. Nicole, you wanna heat up that pan and start getting this meat sweating down? Sure, I’d love to. Maybe we should put some tallow in there to get it like, you know, loosey goosey. Oh, yeah, yeah, yeah. We’re gonna cook this all in Wa- We just got a giant drum of Wagyu beef tallow, which is very fun for us. So that’s gonna infuse some of that beefy flavor in there. And then of course we gotta go hit it with our chili powders. We got cobanero chili out of Guatemala. We got some Sri Lankan cinnamon. Ooh. We have some birch-smoked salt out of Iceland. Oh, that’s dope. We’re really throwing the whole freaking shebang at this chili right now. It’s very exciting. Nicole, you’ve never made chili before you came into the Mythical Kitchen, right? That’s true, I’ve never been a chili maker or eater, really. We’re about to learn you today. And we got some funky tricks up our sleeves. Speaking of funky tricks. Oh, yeah, oh my God. I can’t believe you got your hands on that. What is it? It’s called koji powder. This is an ingredient that was like weirdly trendy in LA for like an eight month span. Yeah. I remember having like a koji powder cured chicken sandwich that cost me like $19. Me too, uh-huh, uh-huh. At the place downtown? No, my friend made it. Sorry, you weren’t invited. Nicole has cooler friends than I do. I do. My friends just like boil hot dogs. Koji is fermented sake leaves that are turned into a powder. It adds a ton of umami. So cool. We’re gonna drop that the chili as well. Wow, that’s very exciting. So how you feeling after that chili dog, my guy? Better than the last time I had a Sonic chili dog. Mm-hmm. Which was in Austin, Texas. I was a little hungover. It was before I was going to the San Marcos river to float around. Uh-huh. Where you get in these like giant armadas of rafts and you just like float and drink beers. But I needed to kind of get a little bit of, you know, hair of the dog and so I, you know, popped a little bit of gin into a Sonic nerd slushy. Ooh. And then ate a chili dog and some tater tots, and then just swam around in the water for a while. They say wait an hour after eating before you get in the water. Yeah, no? Not if it’s a Sonic chili dog. You’re gonna wanna get in there immediately and start sloshing around. Oh, that makes my tummy gurgle very, very much. It was a really nice time. This is fun. I’m using in your special spoon today. Everybody knows that you have 15 different wooden spoons in your kitchen, there’s only one that you like. It’s true. And it’s always the flat-billed one with the dark top. Correct. That means it’s actually been getting used. This is Josh’s favorite, and he really emphasizes for us to always make sure he uses it. He even writes it in like his documents. He says, “Make sure you use the spoon that I like.” And we’re like, “Yes, sir!” I’m a diva. Should we palm heel strike? I’m just particular. Yeah, yeah, yeah, let’s palm heel strike some garlic. So we got some cippolini onions in here we’re gonna add. Fancy. That is a hefty meat smell. That smells like wild game. It smells like body. Woo, it smells like Jennifer’s Body. Never. I’ve always wanted to see Jennifer- You never? No, but that is such a me movie because I love Diablo Cody, you know what I mean? Dude, you would turn that movie into your personality. Really? How have you never seen that? I don’t know, I don’t know. Palm heel strike! There’s a lot of things I haven’t done in life. I’ve been quite sheltered. What’s on your bucket list? Of things to do? Yeah. Like things that you were sheltered from that you really wanna do. I really wanna travel more. I haven’t gotten the opportunity to really go places. Like I wanna go to like Iceland and see the, the green sky. I wanna go to like, like Kazakhstan. Yeah, Borat’s there? No. No, I wanna like see the real Kazakhstan. Or just like a country that people don’t normally think to travel to. That’s my dream. Like, because you’ve seen all the pictures of Paris. You’ve seen all the pictures of the canals, Amsterdam. Mm-hmm. You know, you’ve seen- Cows of Amsterdam? The canals. Oh, canals. I was like, there’s no cows in Amsterdam, I’ve been there. There are cows in Amsterdam. Meat’s browning nicely. I know, it’s, it’s looking pretty good. All right, Nicole, we’re just gonna salt it. You wanna taste this Icelandic birch-smoked salt? I do. Mm. Mm, tastes Icelandic. Mm. We’re just gonna salt that meat. We’re gonna get it brown and then we’re gonna start adding our onions and aromatics, toasting up them spices. So we got all the meats cooking right now. That’s nice and brown. We got the salt in there. Should I start palm heel striking the garlic, mash it up, and then it’ll kinda dissolve? Hell yeah. And we’ll mash it in there? Yeah. I’ll start throwing in some onions. That’s great. Do you want me to palm heel strike the onions? No, no need. Are you sure? No need. Great, here. We can just pour this off. Yeah, so the onions are really just gonna like dissolve in there. While all the meats and the aromatics are sweating down, you wanna add all your spices in there before liquid. That way it kind of gets to toast in the animal fat. Ooh. So we’re gonna add. Awesome. Woo. That smells great, dude. I’ve never had this before. Oh my gosh. Me either. It’s like super floral. Yeah, really. I almost got into your palm. Do you want it? Here, no, take it. I’m doing it. Don’t touch to me. Don’t touch me, don’t touch me! I’m not touching you. Sorry. Kinda tastes like medicine. I like it though. Good medicine, yeah. It’s very herbal, very medicinal. A little bit bitter. That’s how you flip it, when cajun tastes bad, you go, “It’s a little medicinal, a little herbal.” It’s spicy. We’re gonna toss in a whole cinnamon stick in there. We’re kinda taking some inspiration from various different chili styles here, right? I’ve noticed, yeah. Reason now, we need a lot more cobanero chili. It’s chili Nicole, it’s spicy. Oh, oh, oh. You gotta toast it. Is it too late to tell you that I have GI problems? What do you think, Nicole? You talk about your GI problems literally every single day, as if I don’t know. I really do, I really do. Nicole, this is a chili dog. If you’re worried about GI problems, hoo-hoo. I’m not the right girl for this. We’re adding a little bit of toasted cumin in there, and then a little bit of straight New Mexico chili powder. Beautiful. For that more kind of classic chili feel. We’re also getting some inspiration from that like Coney Island style meat sauce. Or like even Cincinnati Skyline chili, where you getting that cinnamon in there. You’re getting the kind of sweetness. Like we’re gonna toss in a whole palm sugar brick. Oh wow, that’s dope. I sometimes do that when no one’s looking. When you need a little pick me up, you just eat a little palm sugar as a snack. Wait. I’ve never been to Cincinnati and I’ve never been to Coney Island either. Ugh! I don’t, I don’t go anywhere. Nicole’s husband, take her somewhere. Jeez. Oh my God. This is thickest tomato paste. I must. Oh, this is like tomato candy. It’s like jam. Mm. It’s like halfway to a fruit roll up and tomatoes. Oh my God. Yeah. It’s like, it’s like Lavashack. What is Lavashack? It’s like a Persian fruit roll up. That is delicious. That’s great. We don’t need a ton of that, wow. Oh my God, give me more. Yeah. It’s like tamarind. This is what we get off on, baby. This is how we get our rocks off. Woo-hoo-hoo. That’s very fun. No, no, no, there’s spoons, there’s spoons. What? Oh, just use the back of the knife. Joshy, no, not cool. Why? Bad. Bad boy. So we’re gonna do- I’m putting like three spoonfuls of mustard in. We got this marinated garlic too, which this is a very cool product. It’s called Gyocha’s. Oh, I put this in my tacos yesterday, when I was eating for lunch. We just had it around. Lord have mercy. It is incredibly, incredibly pungent. And we’re just gonna add it in there. And again, we’re gonna mash this for like several hours. Yeah. And it’s all just gonna to cook down. That’s right. And become a slop. Because that’s what you want from a chili that’s going on a chili dog is you want hotdog slop. That way you can slop on that WAP while you’re sucking down the dogs. Slop on that WAP! And get sued by A$AP Ferg. You’re my favorite rapper, don’t sue us. A$AP Ferg, come on the show. Come on the show. What is up? Aw, this is the koji powder. It’s got that kind of like funkiness, that deep umami. You’re gonna add a lot of that in there. Ooh. That’s gonna be nice. Wow. That’s gonna be nice, Nicole. What else do we have to add? We have to add a lot more stuff. We have to add a little bit of nutmeg for a little bit of flavor. Oh, some cassoulet beans. Nutmeg is incredibly psychoactive, but also has a really high overdose to potency rate. That’s right, Josh. Don’t do drugs kids. All right, and we got beans. We’re gonna add beans to this, controversial add, I know, but we’re using cassoulet beans. They’re nice and fancy. That should be good. These are very fancy beans. These are hot girl beans. Yeah. These are hot. These are brothy beans, you know what I mean? Hot girl brothy beans. Yeah, hot girls love brothy beans. There’s literally, like literally, there is a wait list for like a thousand days or something to get on the bean of the month club for this company. Steve Sando from Rancho Gordo beans. You got something good going. These jabronis have a bean of the month. Does that make sense to anybody? It’s fancy. What the frick are you doing with a bean of the month? Oh my God, I have a story about Blue Label. Can I say my story? Tell it. Okay. So my brother got married. Mazel tov, congratulations. L’Chaim. And he has a friend who, um, he brought his own Blue Label to the party and literally was holding it like this whole night. It’s the lamest thing I’ve ever freaking heard. That is embarrassing. Finishing the whole bottle to himself. Also giving it to others because you know, it’s a generous, happy day. Yeah. He was just like, he was like holding around like a baby. I’m like, what are you doing? You gotta hand crush the tomatoes in your chili. It feels nice. Can I taste it? Yeah. These are the fanciest canned tomatoes we’ve ever seen. Yeah, they’re so fancy. They’re not canned, they’re in a jar. These are hand peeled tomatoes. Did you try this tomato? No, should I? Yeah. What do I just eat it? Yeah. Why did you make that guttural noise? That’s how I best enjoy tomatoes. Like how you’re supposed to slurp ramen to like, to you know, get the air flow? Let this chili cook for about four hours and we’ll check back. Uh oh, hot dog. Hey Nicole, speaking of hotdogs. What about them? We’re gonna make the first ever hot dog that we’ve made on the show from scratch. I’m nervous. Why are you, don’t be nervous around the wieners. I’m scared. What scares you about hotdogs? Just the machinery, you know? I’ve been cooking for almost nine years and this like machinery and the sausage making machines give me anxiety. Just don’t put your a finger in it like the lady with the Wendy’s chili. It has nothing to do with that. I just have like my anxieties about other things, but okay. Should we start grinding? What are you cutting up, Josh? Wow, Nicole. I’m so glad you asked me. So I’m cutting up some American Wagyu ribeye here. we’re gonna go American Wagyu hotdog. We’re spicing it with all the usuals, garlic, onion, paprika. Here, I’m gonna throw you some meat to grind. Okay, should I start grinding? Start grinding it. And we’re gonna emulsify it with a little bit of soy protein powder. That’s just gonna help kind of, you know, add some more artificiality to it. What? I’m gonna turn on the machine. Turn it on, I’ll yell over it. Are you gonna start screaming? Yeah, I got a piercing voice. Yeah, you really do. I start yelling like Matty Matheson. So we got the Wagyu ribeye. We’re going with a pretty lean hot dog. I grew up eating nonfat Hebrew National wieners. Me too. So that’s gonna be the inspiration for this. You know what’s so weird? You and I have had such different lives, but so many of our foods- Yeah. Are like similar. Those Snackwell Devil’s Food Cakes. Snackwell Devil’s Food Cakes or cottage cheese in the fridge. So crazy. Nicole and I grew up separately, but the same, like ships passing in the night at the same Persian Jewish bar mitzvahs at Temple Beth whatever in Westwood. Beth Am, Temple Beth Am. Yeah, yeah, yeah, I used to go there. Now we can start making our paste. So we’re gonna make a paste. The difference between a hot dog and say like making a bratwurst is gonna be about the coarseness of it. So bratwurst, you would salt the meat and then you would leave it at this stage and fill it. Whereas a hot dog, we’re gonna double grind it. We’re gonna use our hands to sort of agitate and emulsify it. That’s so that exciting. Isn’t it? Yeah, oh emulsifying wiener meat? Yeah, why aren’t you wearing gloves? What? Why aren’t you wearing gloves? Because I’m not afraid, Nicole. The hot dog is more afraid of you than you are of it. I don’t need gloves. I have to ask you serious question, mano a mano. Do you have any open sores? Check. All closed, baby. All closed. I heal like Wolverine. Okay, I was like worried about him, ’cause he’s been having a lot of open sores on his hands ’cause he’s been doing a lot of these. He goes like this. He goes, he goes, he goes like this. And then he goes… . So we’ve added some garlic powder, some onion powder, some smoked paprika, some normal paprika, mustard powder, brown sugar, Prague powder, AKA sodium, sodium… What’s it called? It’s to cure. Pink curing salt, pink curing salt. We’ve added that to here. Nicole, you make sure to add the Wagyu beef tallow ’cause we need to add a little bit of fat in there. Then we’re taking ice cold water. Anytime you make sausage, you want the water to be ice cold because that way the proteins called myosin that give sausage that signature snap can develop. Nicole. What’s up? How sick are you of me talking about myosin? I’m used to it by this point. I love myosin, I love sausages. Oh my gosh. I have base to season, Nicole. That’s a pretty color. There we go, there we go, there we go. This is gorgeous. I really like that color. Yeah, yeah, and that pink salt should give our hot dogs a nice, hot-doggy color. Is that enough Wagyu? Nah, more. More fat? More. Oh my God. More, more, more. More salt. More salt, more fat. You couldn’t just put it in there? Lot of it. More, more. Okay, our paste is seized up, I’m gonna add a little bit of water to it. Okay. We’re gonna dump in our little spice and protein mixture, slop on that wiener. Do you have to say that? Yeah. We’re gonna add a couple ice cubes to this. Got it. Can we taste it raw? Survey says no. Give me one good reason why you shouldn’t eat raw beef. You can die from it. Okay, two good reasons. What the frick on the floor? Ice, ’cause I bashed it. Oh my goodness. Okay, so. Do you want me to use my hands? No. I use one hand, you use one hand. Go counterclockwise. I go clockwise, go counterclockwise, ’cause you really gotta like agitate it. I really didn’t sign up for this. I feel like you did though. Like your first day here, we made pork uterus, and you dripped pork uterus juice all over your nice car. Oh my gosh, that was the worst. I was gagging all the way home. I was like- . Now we gotta make our 16 inch wieners and see how many sexical innuendos we can fit into a sausage stuffing scenario. Data would say that people prefer thick wieners, but I like ’em thin and long. I really do, in terms of the hot dogs, I don’t want a super thick hot dog. So we’re gonna try and make this like a 16 incher to fit our 12 inch buns. A little bit of overhang. You know, we’ve had a habit on Fancy Fast Food, of making foods that are ostentatiously big, too big to eat. But this should be a nice mouth size wiener that can just really easily- What are you doing? That’s gross, Nicole. I’m doing my job. So we’ve tied off a little end right here. Nicole’s gonna feed the hot dog slop. Me? I’m feeding? And you’re receiving? You’re feeding, I’m catching, yes. And then I’m gonna kind of like wring, I’m gonna go hand over hand and wring it out and then, give me the wiener meat. There we go. There it goes, okay, okay, okay. We should probably switch spots. You wanna switch? Yes, please. On three. One, two, go. This is fun. This is nice. Why don’t we do this more often? Because it’s disgusting. Yeah, it’s horrifying. The meat slop is so amorphous that it’s just not going in. Every time you hear a sound, it’s pretty fudged up, man. We getting a good, long wiener, Nicole? I think so. Good long wiener, boss. Okay enough, that’s enough. Hold on, turn it off. That’s enough, okay, how do I turn it off? Yeah, there it is, great. Hold on. Very unorthodox method. Yeah, here, I’m just gonna cut this off. I don’t know if we have a future in the sausage making biz here, Nicole. Me either, man. Okay. Hold on, there’s too much air. There’s just a bunch of like little meat turds inside of a meat sock. That’s like an analogy for life. You just gotta kinda wring it out. This is awful. This is awful. What happened to us? I hate this so much. I love it. Okay, is that enough for you? Is that good enough for you? Is that enough? Is it? Define enough? Should we like pierce a little hole so this doesn’t explode? Of course. Do we have like a little needle? We got a sewing needle? We have toothpicks, we have wooden toothpicks. Sewing needle, what do I look like? Very good, uh-huh. Okay, and now we’re just gonna drop it in a poaching bath. Fly, wiener, fly! Nicole, what’s a Sonic chili cheese dog without Sonic tater tots? Is that a real question? Because I don’t know. You just think of it. Nicole, what’s a Sonic chili cheese dog without Sonic tater tots? A waste of a drive. That’s a waste of a, it’s a drive in, it’s a waste, that was a good answer. We’re gonna make fancy tater tots. Lovely. Right? So we’ve oil blanched some Yukon gold potatoes. Interesting. Yeah, you kinda oil blanch them then like par cook them and then you pulverize them to create the signature little tator tot cubes. Mm-hmm. And then you’re gonna muddle up some saffron. We’re doing saffron, black truffle, goat cheddar tots. That’s incredible. I don’t know how these flavors are gonna combine, all I know is, it is incredibly fancy. So we’re adding potatoes to the food processor, and then we’re gonna add some potato starch in there to kind of give it a little bit more body. And then we’re gonna just form them into our little logs with all the cheese and stuff and then it should be good. I don’t know if I’ve told you this before but I hate tater tots. Nicole. They’re my least favorite preparation of tot. What? They don’t do it for me. But they’re like little potato pillows. They’re like, we took the best things in french fries, the fried potatoes, and then were like, we can make them better using science. I don’t know. It’s just something about the fact that they’re like little pillows of like explosion that I’m not a big fan of. Do you wanna talk about this fancy cheese? Yeah. So this is a, it is a goat cheddar from Vermont. So cool. So they take goat cheese, which a lot of people know goat cheese as what’s called chevre- Chevre. Like the creamy stuff is like your cream cheese, and this they took the same style you use to make a cheddar, which is long aged, lot of acid, a lot of salt. Super mild. Yeah, but a really great texture and you get that extra sourness in goat milk that you don’t normally see. Very sour, really good. This is a black winter truffle. Casual. I have rubbed it on my face in a video before. How much truffle do we want? As much as we can afford. Woo baby, we’re gonna live forever. It’s spring break!. All right. We should go to Daytona. What’s Daytona? Oh my God, you don’t know about Daytona? Is it a beach? It’s the Beverly Hills of Florida. Oh my God. Fanciest place in all of Florida. I thought Miami was that. Nah, Daytona. Daytona, Orlando and St. Pete. That’s where my Nana lives. She’s a fancy lady. Who, which Nana? My nana. I don’t know how to do it. Are you okay? Is there a source in there? No, I didn’t, I didn’t, I didn’t, Just open up so I can put the starch in. Why are you yelling? Nice good amount of potato starch in there. Yeah, there’s some pepper in there. There’s some what? Pepper. Oh, pepper. I thought you were seeing Pampers. Pepper. Yeah, nice fresh crack pepper. Pepper, black truffle and goat cheddar. Ugh. It honestly sounds incredible. Goes together like lime and tuna fish. Good. That’s from that’s from a movie called My Big Fat Greek Wedding. No, Big Daddy, close enough. What? That’s like one of Adam Sandler’s best. Big Daddy’s so good. Sorry. Let’s get the sprouts twins in it. Should I go all the way? Not one of the Migs Meed. Uh, pulse, pulse, pulse. There you go, there you go, there you go. I’m checking this duck fat. Oh, we’re gonna fry it in duck fat, of course. Oh hell yeah. Dude, this is gonna be gnarly. Like good gnarly or bad gnarly? Good gnarly. Like this is gonna be g-narly. G-narly. Can I check it with my fingies? Yeah, of course. Let’s see. You gotta be able to like take this and kind of crush it. Wow. Into tots. It’s looking good. Maybe a little crumble maybe I need to add- You’re the tot master, I’m just here to chill. Well, do you wanna start forming tots? I’m not very good at it. Do it. How do, how do you form a tot? Make a log. Oh. Let me see, let me see your tot. Boom tot. Boom tot. Boom tot, boom tot. Okay, you can just place ’em on here. Let start hand forming our tots. I got the oil coming up to temp. Give this about 10 minutes and check back. Where the heck is Nicole. I was just getting the chili back from the other part of the dimension where they have these beautiful kitchen gloves. Did you say the other part of the dimension? Yeah, was that incorrect? Well, she didn’t come back from another dimension, another part of the dimension, which is to say like, the corner of the kitchen. I’m gonna add some duck fat to this here pan, and we’re gonna start searing off this big old hot dog. You wanna start shaving truffles fresh over the tops? Do I? Wow, what a responsibility. Oh, all right, all right, all right. Hot dog’s gonna get nice and seared. We wanna bring that back up to temp ’cause it has been ice bathing. I don’t know how to do this. What? Dude, it’s just a mandolin. I think you’re doing on the wrong side. Want me to do it this way? Yeah, but make sure it’s thin. Watch out, also watch your fingers. It’s just a mandolin. What do you think this is- We’re gonna use this to baste our hot dog. Dog, you gotta make it thinner. I’m trying. Have you never shaved truffles before? Never in my life. Jeez, give it. I’m just a faker, I’m pretend fancy. Oh my God. Is that good? Yeah that’s great. It’s like our black truffle tots. Aw, that’s gonna be nice. And again, there is a lot of black truffle already in there, and now we have our split top, duck fat, brioche hot dog roll. We’re going like New England style here. Here, we’re gonna take this truffle and we’re gonna waft it over the dog. This is dumb. This is not dumb, this rules. I’m having a really good time. This is a great time. And then chili, that looks awesome. It’s been stewing for like, actually if we’re being honest, it’s like 14 hours. Wow. The one that we made earlier was a fake, ’cause you can’t cook chili in the time that it takes to make a cooking show. so I’m gonna take that home, stew it for another 14 hours, and then I got elk slop. I found the cinnamon stick. What do I win? What do I win? Oh God, I thought you were gonna do that. Oh we almost, nope. This is a Hooks five year cheddar. This is like- This is like heavy. This is like eating trees perfume. Yeah it’s, it’s one of my favorites. It’s something you see on like very expensive burgers. I just choked on it. Nah, nah, I need another minute to sear this hotdog. Wow, that hot dog looks gorg. Not that I ever doubted the hotdog. I did. Yeah, me too. We go through a lot of emotions on this show. Most of them are self doubt, loathing, hatred, extreme highs of mania, and then back down to general worry. Yeah, that’s pretty much it. That’s a good way to describe it. Kind of averages out to a pretty meaningful existence. Can I waff the truffle, that looks like fun. Waff the truffle, waff the truffle. This does absolutely nothing. Yes. Not a thing is happening. Nigella Lawson. Yeah, give it a little flippy flappy. Yeah, flip the truffle, Nicole. Yeah, shake that truffle. Are you getting a lot of B-roll? You, you getting B-roll? Check this out. Someone, someone’s gotta be getting B-roll otherwise what are we doing here? That’s nice, look at that. The edges are a little bit- You can see the edges are a little bit raw still. I’m just gonna follow with my fingers. Now do we wanna, wanna give it, salt the dog a little bit? Can I eat this? Are you gonna eat that? Yeah, you’ve heard of hot dog water, this is hot dog truffle. How much money you gonna gimme to eat this? None, that’s like a very expensive truffle. Now that’s the weirdest thing we’ve done. That’s not good. Yeah, it’s not great. Wiener is done. All right, Nicole, lay down a little base of chili. We need to pre-wet our chili. Oh my gosh. We need to pre-wet the bread. So lay down a little base of chili, then I’m coming in hot with a wiener. Okay, one sec. Just a small little base. Just try and get the chili wets. Oh, I see, I see. There you go. Yeah, there’s little chili wets in there to weigh down the base. Coming right in with the sausage. Ready? That’s a hot sausage coming through. That is what I call a wiener. Wow. Hold back the flaps to get the wiener in there, Nicole. This is called the rusty. Should I put more chili on it then? Yeah, yeah, load it up with chili, here we go. Load it. Well, I mean like, try to- I’m gonna open up the bread to give you a little chili room. Put the chili on, put the goddam the chili on. Can you turn that off so it doesn’t implode. Thank you. Like this? That’s good. I think leave some of the wiener sticking out. And now we just top it. Oh my God. All right, and we got this and hey, why not- Wait, where’s the zester, where’s the zester? Right here. No, no, the zester, zester. Nicole, zester, zester, zester. I need an adult. I need an adult. Get a little black truffle shavings on it. Wow. Wow. Wait, hold on, let me clean up the slop on the outside. If you eat all the, don’t eat it yet. We have to eat it together. We have to eat it together. Okay. All right, Nicole, we got our fancy Wagyu beef hot dog with our three animal chili, the Hooks five year cheddar, the fresh shaved truffle, the beautiful split top brioche- Gorgeous. And our truffle tops, of course, with the goat cheddar. Let’s see if it compares to the original Sonic. Let’s do it. You take out the tots. There we go. Well, you know. Two little, the little wieners. You have big old honky wieners, laugh at the small wieners. The funny part is they look like they’re from the same family. They really do. They look related. We color matched the wiener. That is incredible. Take a bite to the Sonic, just remember what it used to be? Okay, let’s touch our tips. L’Chaim. Hmm. It’s still very good. It’s still very good. That’s a good showdown. Up top. Uh, wow. Oh my God, thank you so much. Shake it off. Oh my gosh okay. Wow, I mean, look at the hot dog. It’s got the nice spongy consistency. It’s beautiful, oh my goodness. Are you tying your hair up? I have to. If we haven’t become a meme already. Oh shut up. Ready? Duck it and slock it. Oh my God. That’s real good. That’s a fun time in your mouth. Its delicious. That’s a fun party. The hot dog doesn’t have that like, real consistency. What do you mean by real? Because they’re taking like lymph nodes and blending it up just to get the squishy. This isn’t exactly a comparable experience to that chili dog, but you are served the chili dog essence and flavor. It’s fancier. The cheese, the truffle, the chili and the bun to me are just like, what a magical combo. Josh, I have to ask you, What’s up? How much money is this worth? I can’t breathe. Nicole, this- This cost $314 and 81 cents. Worth every penny. The truffle was expensive. And then there’s a lot of nice beef in that hot dog that we have ceremoniously shucked out of it to eat our three animal chili. Worth every penny. Nicole, thanks for, thanks for cooking this with me. We- My pleasure. We bonded more than we ever have for better or worse. We talked about some intimate stuff. Weird stuff. Yeah. Sick thoughts. I wouldn’t rather, I wouldn’t wanna do with anyone else. Ah I have to start the outro and I choked on bread. Thank you so much for stopping by the Mythical Kitchen. We got new episodes for you every week. We got new episodes of our podcasts, A Hot Dog Is A Sandwich, where we gonna discuss should beans be in chili, every Wednesday where you can get your podcast. Hit us up on Instagram and TikTok @mythicalkitchen with the pictures of your mythical dishes under #dreamsbecomefood. We’ll see you all next time. 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 at mythical.com.