- I see it in his eyes that he hates me and that’s fine, I don’t need to be loved by everyone, but I sure want to. (light music) Can I go ahead and go a double double animal style add chopped chilies? And then can I do a double hamburger animal style, protein style? – You know what, let’s do a little chopped chili. – Yeah chopped chili – Yeah, little chopped chili never hurt no one! – And then I’m gonna do two animal fries, can we do fry light on one of those. – Yes, I love fry light. Do you have any In-N-Out hats – Yeah! – That we can have? – Yeah, can we have two? – Yeah! – Two? – Thank you! We’re big fans – Okay (laughs). – Oh my God I’m so jealous of your bun. This is Christine, attempting to be healthy. – In-N-Out, first thing, cheers. – Cheers – Toasted bun, that’s super key. Like you get that little crunch underneath your pallet. Two patties on the double double, mustard fried, that means they actually singe the mustard into the meat, two slices of cheese, grilled onions, extra spread, pickles, I go chopped chilis because In-N-Out is my childhood and I take ordering very seriously. Oh, it takes me back! That takes me back! In-N-Out burgers are really fantastic, but they’re not like super super special. It’s the spread where they beat everyone else. I just like to take it and eat it like a gogurt. It’s basically thousand island, no one exactly knows what’s in it, obviously it’s got pickles, it’s got mayonnaise and it’s got ketchup in it. – Really? – So we need to figure out a way to recreate this but in a fancy version. – So we’re essentially making mayonnaise. – That’s gonna part of it, yeah. – How do you make mayonnaise? – So mayonnaise right, it’s an emulsification of oil and protein coming from eggs. – Mhm – So we need to get eggs, we get oil, and we need to whisk that together, we’re not getting normal chicken eggs though, we’re getting eggs from a different animal. – A gator? – Uh no, we are actually going to get a single ostrich egg. There’s a farm called Quail Run, we’re meetin’ a farmer named Lou, got a bunch of ostriches. – If it’s called Quail Run, why do they have ostriches? – Above my pay grade, dude. – Sounds like a mystery. – Two plucky young teen detectives like ourselves, could solve that mystery. – Right after we finish our shift at In-N-Out, baby! (both laughing) (light music) – [Josh] How you doin,’ I’m Josh! – Hey, I’m Lou, how are ya? – Great to meet ya! – Nice to meet you Lou! – It’s a pleasure! – Tell me about Quail Run and Ostrich Run, how long you been in the ostrich farming game? – I got the first ostrich in 1996, been at it ever since. – All right, so we’re here for an ostrich egg. – Egg, okay – Yeah – Our goal is to make the fanciest In-N-Out animal style burger and fries possible which requires mayonnaise – Okay. – So our plan is to take an ostrich egg and turn it into a whole lot of mayonnaise. – Okay – Have you ever cooked with ostrich eggs, I’d imagine you would? – Hey, I can’t cook water. – My wife, we’ve cooked with a lot of ’em, yeah. – So what makes the ostrich egg like different to work with than a chicken egg? – Well first the size, they’re just a little bit larger. – It’s gonna be a lot of mayonnaise. – Well average ostrich egg is anywhere from 18 to 36 extra large chicken eggs, number two they are 30% less cholesterol and fat so they are higher lean prized by the pastry chefs, it makes everything rise, makes everything fluffy. – So if we have to go in there and steal an ostrich egg. – Oh we’re gonna do that. – If it comes down to it, hand to hand combat, full grown man, woman, verse an ostrich– – Half child. – I’m gonna give you a shovel, my suggestion is dig a whole quick and jump in it. They are highly highly territorial, they don’t have much of a sense of humor. – I like to use my words to get out of conflict, so I’ll probably just bargain with ’em. – Tell ya what, he goes after you, you talk to him, let me know how it works out. – I imagine it hasn’t been successful. – Not too successful for this cow poke. (lively music) There they go! – Look at ’em open up – Oh my gosh! – They’re just cruisin’ – They got great form! – [Lou] Now this is Gomez and Mortisha – Oh my God! – He’s a beautiful young African black male. – His features are different than the others! – He’s beautiful, isn’t he? – I no longer think I could take one in a fight – Oh my God – Come here – I will say that – Come here. – I wanna pet it, but I don’t wanna pet it. It’s scary – Come here, come here I know, come on. I’m not gonna hurt you. I’m not gonna hurt you – I don’t wanna do that. – Hi, yeah! – Hi, I’m too short for them to reach me so I’m grateful. – Oh my God – They are so– – You want some fingers? – Look at their big eyes. – They’re so human in a way – They’re so beautiful! Look at his feathers, I can’t get over it. – Be nice, you’ll notice that his shins ans his beak are red, this is indicative of his hormonal level being elevate this is the very tail end of their breeding season – Gotchya. Not cuffing season. – They’re hormonally fueled and driven like testosterone, so what does that sound like? Sounds like the male of the species. – Boys, it sounds like a frat boy! – I wanna party with an ostrich, dude. – Oh hi! – I see in his eyes that he hates me and that’s fine, I don’t need to be loved by everyone, but I sure want to. – [Lou] We’re gonna go get this one here now. – Okay, perfect. – When we get the eggs here we have to be very careful because the roosters can be a handful. Okay, I’m gonna watch the bird, I’m gonna watch the bird. – [Josh] Christine, be confident with your movements. – They’re hormonally fueled and driven. (dramatic music) Got it! – I got the egg! An it’s giant, it feels like it’s a dinosaur egg. – Lou, thank you so much. – Hey, you’re quite welcome. – This was the best thing, we have some cooking to do. – Thank you! – Come back any time. – Okay Christine, we’re back in the kitchen, we gotta start cookin’ – Yeah – Our fancy, animal style burgers and fries. – I still can’t get over this egg. – I’m so excited to smash it. – We do need this to make our fancy thousand island. So that’s In-N-Out spread, this thing just rolls around on the table, huh? They’re called black krim heirloom tomatoes, they’re a little bit fancier than normal tomatoes, that’s just gonna go on our burger. – Okay – Also on the burger, we have cabot cloth-bound cheddar, we are going to infuse it with dom perignon 2008 reserved champagne – Always, yeah. – And then for the burgers we’re taking this 120 day aged tomahawk steak, we’re gonna shave it off the bone, we’re gonna grind it, smell that? – For those at home, it smells so bad, it’s unbelievable, smells like feet. – I’m holding it up to her face. All the moisture leaches out of it, and it actually creates some enzymes to give it this really funky, barnyard-y flavor. – Oh barnyard, that does not sound appealing, are you trying to sell me on this burger? Barnyard, uch! – We’re gonna get the ostrich egg on the barnyard, it’s gonna be great. – Ostrich and barnyard, got it. – For our french fries, we’re gonna be frying it in duck fat – Whoa! – Molonay savory ketchup, made from 150 year old family recipe. Animal style, right? Really important part is the mustard smear on the patties so we have moutarde rayale– – What’d you call me? (both laughing) – All right, don’t cancel me. This is a mustard with cognac in it, we’re gonna smear that on the patties. – That is so fancy looking, that’s the fanciest looking thing we have here. – And then, well this is pretty much just a cucumber. – I hate cucumbers. Why are we putting cucumber on a burger? – We need pickles for the thousand island we also have some living butter lettuce, it’s fancy ’cause it’s got dirt on it. – Oh! – All right, you ready to start cookin’? – I’m ready to start cookin’, I’ve been ready. – We got it. What? – Hm? – Oh I thought you were sayin– – No you were saying. – No no you’re good – I, you– – I always hang up first! – Okay – I’m not gonna hang up first! – You wanna choose a knife off the wall? You can start cuttin’! Everyone goes right for that knife, the thing with that knife is that there’s soles trapped in the hilt. – It makes me feel like I’m a soldier, like Rambo! – All right so we need perfect quarter inch cuts. That actually is pretty good, you’re maulin’ it a little bit I’m gonna put it in this bowl. – Oh, someones a sue chef now. – There ya go, that’s pretty good! Pretty good – Watch out In-N-Out here I come. – I don’t say this often but I’m proud of you. – Can you call me your daughter for the rest of the show, that would be really fulfilling for me. – Daughter you’ve left a last impression. – Thanks, dad! – I’m uncomfortable, can we stop this? – No, keep rolling, keep rolling, keep rolling! – Christine, have you ever made pickles before? What I’m gonna do is I’m gonna sprinkle salt on each layer. So you’re gonna go ahead and rub all over on it. (Christine laughing) Just rub all over on it. – Rub all over on it. – I did not stutter, Christine. You’re gonna pick ’em up and you wanna rub the salt into it physically and you’ll notice when you do that, there’s actually gonna be juice on your hands, that mean the moisture is coming out of the pickle, so you’re essentially curing it and it’s gonna give it that snappy texture. – Is this how they make all pickles? This seems very unsanitary. – Not all pickles, but– – Fancy pickles? – Just fancy pickles – Hand rubbed? – Why can’t I get this off? – Because you haven’t taken the foil all the way off. – You know what, I used to be a server, I can do this, okay? Whoa! – That worked out better than it could’ve. What we’re gonna do is I’m gonna put the entire bottle in here. – The entire bottle? – Then we’re gonna start– We’re gonna use three different reduction levels, three different techniques in it, we’re gonna put the entire bottle of champagne into our burgers and fries by the end of it. Do you want some? – No, I’m doing sober time. I’ll feed it to you though. Like a baby bird. – [Josh] This garlic you actually wanna take your Rambo knife and you’re just gonna– Gonna bash it – Okay, gonna bash it. – That’s gonna release the alocin in it? – Whose alcoin? – You don’t know alocin? – Is this a drug? – No, this is not a drug, no no. It’s a compound inside garlic that– – Is it named after like a middle school teacher? – Yes – I hate cucumbers so I don’t know anything about them except that they’re like colder than the room than they’re in by like five degrees and that’s why you say cool as a cucumber. – That’s a real thing? – Mhm – Touch it to my face. That is cold! – It’s cold! – I’m learning so much. – We’re both learning! I’m learning about alocin – That’s so alocin too. – That’s so alocin. – [Josh] Gonna pour this right in our pickle jar. So we got all that salt, all that acid, little bit of sweetness in the champagne, just hold the hot jar, it feels nice. – Oh, it feels cozy. – It’s deceptively cold in this kitchen. So fries typically, you know– Little square, loggy situation. – I’m square. – You’re super cool! Christine, you’re the coolest person I know. In-N-Out, they cut the potatoes fresh and they just drop them into the fryer but for me, that’s not the best way to make a french fry. Best way to make a fresh fry is cooking it at least twice and we’re actually going to triple cook it. – A lot of people judge me because I like my fries fry light which is where they’re super soggy. – I can make you a couple fry light fries if you want. – Thanks dad! – No problem Allison! Then I’m gonna take these and I’m gonna put ’em into our boiling water. Got some big boys in there! – Ha-ha-ha – You got some big old fries – How skinny do you want them? – Just like cut that in half. You kinda have– – Square it off. – You kind of have good technique, you’re tucking your fingers– – Oh I cut my fingers a lot, trust me. And my step dad, he has like nubbies because he’s cut the tips of his fingers off. – Doin’ what? – I think like construction or something. – Oh, I thought it was like ya-kuza. – Is that a sword? – No, yakuzas a– Nevermind. I forget a slotted spoon so I’m just gonna take these out with my hands I guess. Help, Nicole, help! Oh Trevor, thank you! – [Trevor] Of course! – I have two Nicoles now. I don’t know, which one to look at sometimes. So the potatoes are lightly blanched. We’re gonna go ahead– – Blanche, whose Blanche? – From the Golden Girls! – Blanche, Allison– – Don’t you know the Golden Girls? – They’re very hard to cut! – Can I cut some more potatoes here? – In-N-Out has a machine, I’m not a machine! – Be the machine, okay. Are you okay? – You know, meltdowns happen. – I’m fine, I’m fine being the bad boy of the cooking world. – The bad boy of the cooking world, uch! – You know? – Another chef with sleeve tattoos, the bad boy of cooking, okay real original! Just like with the arms crossed lookin’ like super pissed. You should be the person whose like wearing a cape and like holding a kitten. – The good boy of the cooking world? – You should, that would be refreshing. – Wait, is that the stove? – Oh yeah, you can’t put stuff on the stove. – This stove, I swear to God! – So we got the fries and we’re gonna continue to blance those, we’re gonna shock ’em, then we’re gonna go ahead and freeze ’em, we’re gonna dry ’em, we’re gonna fry ’em twice, and then we’re gonna continue to have fun with our friends. So, right now – Mhm – We’re gonna get champagne and a couple more things. It’s continue to reduce over there, you remember that, now pour me a quarter cup of it into that pan – Um, eyeball it? – Eyeball it! – Eyeball Quarter cup! – That was good, do a little more. – Quarter cup! That’s how measurements work, right? – While that champagne is melting down, we’re putting cheese in champagne? – We’re gonna drop ’em in– Yeah, you’ve never had fondue before? – This is the most french thing I’ve ever done. – Yes, this is pretty wild. – Very French. – All right, what we’re trying to do is make– – Uh-huh, words? – Hard speak, now. – Speak now. – The burning on all pan, so tough. Tough, tough, tough! Take that, stir that. – Stir this, oh okay, ahhh! – Ahhh! Are you hurt or are you scared? – No, I’m just scared. – I got – The cheese was gonna pop into my face. – There, it’s going perfectly. Well then, now we’re gonna add our cheddar cheese. Keep stirring, keep stirring, keep stirring. – I’m stirring! – Now we’re gonna caramelize some onions. Yeah you’re fine, you’re fine. How are you doing? Are you feeling safe? – Last time you cook right in front of me. – Christine, are you feeling safe? – Your safety is my biggest concern. – I’m feeling safe! I feel like I’m camping but inside and dangerous. – You never go camping, you never take me camping. – You never take me camping, I’ve never been– You’ve never offered me once– – I’m not your real dad, I don’t know how many times I have to say that! – I know! – I don’t have a child that I know of. We could all have children. – You could have a child you don’t know of. – If you’re Josh’s child or you think you may be Josh’s child, comment below. – Christine, chop those onions as you can, be safe. Make sure your hands not near it. Just, don’t– Yeah go, yeah– – You know I was never hired at a fast food place, I applied to many, but none of them hired me and I think I know why. – So if you look at that– – Oh! – Some beautiful cheese fondue, do you wanna try it? What does it taste like? – Mmm, it’s really good! Oh my God, yeah. – Now we’re gonna take this, pour it out onto our silicone mat. – [Christine] This makes me feel like a chef. – [Josh] And then when we spread it out, it’s actually going to set in cheese. – It does look like In-N-Out. Does this help it? – Actually that does help it, yeah keep doing that. – Hell yeah, dude. – So we got our champagne reducing, keep movin’ those around and then we’re just gonna take some of that reducing champagne, you see how it’s got a darker color to it – Yeah – [Josh] Nice and caramel-y. And we’re just gonna put that in there, that’s gonna continue to cook down. Okay, so these need about another 45 minutes to caramelize. – 45 minutes! – Yip! – So some would say that we should start with like tryin’ to see if we could open it with like a hard wack of a spoon and then if that doesn’t work, we should move up to a power drill. But we already have the power drill. Kill it, oh my God it’s alive, Christine! – Ahhh! – It’s alive! You gotta kill it! – Ahhh! – We gotta, oh my God, okay. – Scrambled! – Yeah sorry the yolks a little bit broken but pour a little bit in there, I’ll tell ya when, I’ll tell ya when, tell ya when. – Say when, I feel like– – That’s good, that’s good, that’s good! Then we got a little bit of this fancy cognac mustard. Ahhh, whoa! – Oh my God. – I thought this was a lid. – Everything is fall apart. – I thought this was like a fake – Unexpectedly. It’s a cork? Who puts cork on– mustard? – What’s happening! I don’t understand. – Why would you do this for a jar of mustard? (Christine screams) – Keep going, just hold it. – How is this so much work to get mustard? This mustard– – There’s a couple rabbit turds. – That’s straight up cork, yo. It’ kind of sad that we couldn’t open a jar of mustard. We’re trying to make food? – Sad or inspiring? This is just peanut oil. – Peanut oil, why peanut oil? – I like peanut oil, it’s a nice neutral oil, very light color, can make a lovely mayonnaise. – Is this supposed to be mostly oil? – Yeah, that’s what mayonnaise is. – But like this much oil? – Oh yeah! – I know nothing about mayonnaise. – Mayonnaise is an emulsification of eggs and oil with a little bi of acid salt and the flavor like mustard to help it out. – Strong stream, I have to eat this? – No, you get to eat this. – Yes, of course. – Great. It’s got– – Oh, okay. – The consistency like mayonnaise, it’s gonna tighten up a little bit, the blender got a little hot. We’re gonna pour our mayonnaise in there. – It actually looks like mayonnaise. – It does – It doesn’t look disgusting like I thought it would. Dub dub dub dub, good? – That’s% probably good, that’s probably good. And then can you also squeeze some tomato paste in there we need some even extra concentrated flavor. Did you say that looks like Quinton Terrintino? – Look at him, Quinton Terrintino is making tomato paste. – Last bit we need to do, our little bits of pickles. – Feel like a lady eating a champagne pickle, it’s so good! It’s not. – Well, if you think about it has a pickle, yeah so not all fancy things taste great. Sometimes the fanciest things are the worse things. Chop these super fine. – Chop chop chop chop chop chop chop! – It does look like red. – It looks like red. – Like it’s got– Oh that’s really good. – I’ve never had ostrich egg before. – Why? – It’s good! – It’s good. – It’s like it’s red – It looks red! – It’s red, yay! – It’s got a little more bite to it. I don’t think the ostrich egg adds anything to it. – No – But we sure had a fun time tracking down those ostriches. – Listen, I have never used a power drill, never seen an ostrich before, a lot of firsts for me. – Do you know I’m afraid the ostrich made an aggressive sexual display at me? – Oh yeah, I think you liked it though, you had it coming. I shouldn’t say that, no one had it coming. He didn’t ask, he didn’t say– – Oh God, oh no, oh no – Oh God, oh God– It’s good, I actually wanna eat more but I’m not going to because it’s a big bowl of mayonnaise. – Do you wanna put it on a bunch of fries and a hamburger? – Yeah! – Yeah! All right, so you got this big old nice fresh tomahawk chop. – Still smells so gross. – That gross smell that you’re smelling, I think smells really good. ‘Cause to me, that’s just dry aged grass fed beef. – Okay, how do I turn this on? – Light her up, Christine! – Ahhh! – All right, so you’re gonna see some nice fat comin’ out of there. That’s great, that’s what we want. All right, great. – I feel like you know your way around a grinder. – Downloaded it once just to see what it was but um, and then we’re just gonna go ahead and form that into patties and then get it right onto our grill. – Oh okay! – All right, you wanna salt that burger? – Bam! – The In-N-Out animal style, they mustard grill their patties which means they smear mustard directly on it and then fry that into the grill, gonna get a nice caramelization on it. – Oh we got that cork in there still. One for me, one for you! – And now we’re gonna make a divet in the middle with our fingers – What’s that for? – That’s gonna prevent the burger from turning into like a softball, so it’s gonna keep it nice and flat. We do want some thick burgers though. – Okay – ‘Cause why, we’re thick boys! – You’re a thick boy? – Uh-oh! – Thick boy culture. – We’re fine. – Why’d you say uh-oh? – Now we’re just gonna take this and we’re gonna slap that down there. We’re gonna use our spatula kinda really smash that in there. – Like Spongebob! – Just like Spongebob! – And a one, and a two, and a step back and run. All right, that’s hella burnt, that’s great. That’s what we wanted, that means this ones probably gonna be hella burnt too. That’s fine, we’re gonna cover it in cheese! All right, so not we’re gonna take these blanched fries and we’re gonna throw them in the oil, about 325 degrees – Okay, I feel like we’re always deep frying things together. – Yeah we always are, I kinda like it. – Yeah, it’s like our thing. It’s like when we get together, we’re gonna throw some things in some hot oil. We fry things, that’s our thing! – We rangle large birds, and we fry splattery things. I actually, this is the thing I like to do with fries because it’ll actually get a little bit of air underneath the skin, and will kinda get them to be a little extra crispy. Just jimmy it, that’s great. – Allison, Blanche, Jimmy, all the names. – All the names, we’re gonna put those back in the freezer and then we’re gonna cook ’em a third time in slightly hotter oil. – Freezer? – Yeah yeah yeah – You’re wild. – It’s what you gotta do. You’re wild! – Imagine if you just had this in your apartment. A deep fryer? I’d come over all the time. Hey I got some falafels, let’s fry those up. – I do have one in my apartment. – You do? – Do you wanna hang out? – Yeah! – All right! – We’re friends! – I made a f, fa, fa, friend– – We’re friends becoming real friends. Champagne for my real friends. Cham– – Pain cham for my cham, wows. All right we got our triple cooked fries there. But they’re not just normal fries. They’re– – Animal style fries. – And that means? – Cheese caramelized onions and your super special sauce. – We’re gonna take the cheese and we’re gonna melt that. – Love it! – Just a couple seconds. – Love that for us. – [Josh] Animal style means extra spread so we’re gonna go, extra spread. – Pickles– – The pickles, try and shake the liquid off. – Won’t be the last time I’ve been told to shake liquid. – When was the first time? – It was also pickle related. – We’re gonna put chopped chilis on because I think you just learned about chopped chilies in the drive-thru – Yes! Oh my God, that was such a genius thing, I didn’t even know that was something you could do at In-N-Out – Right, so we’re doin’ chopped collabean chilis on there. I’m gonna move these to the bottom– – [Christine] All right, fair enough, fair enough. – That does it – Ah, your mits. – Beautiful. – Your manly mits. – Oh no, lift it up, put the tomatoes on. – Oh right! Coming! – Yeah, that’s great, that’s great. Oh lettuce, lettuce, lettuce. – Lettuce! – Yeah yeah lettuce first. Good, that worked out perfectly. And then all we need to do is sauce up that top bun. – Sauce the top. – I am too, I am lost in the sauce. 20 year old AP Trevor taught me that phrase. Thanks Trevor. – [Trevor] Oh course, Josh! – All right, the cheese is nice and floppily melted over the top, it’s not super super runny. – Look at that! – We don’t want it to be. And we’re just gonna drape. – It like messes your thing though. – Caramelized onions, yeah. I eat over the trashcan for a reason. Okay well hey, I think we’re done! – We’re done! – I think we did it. – We did it! I feel like I need a bib. – We do, first what we need to do. – Compare it? – Is we need to eat the originals, we got your animal style, protein style, burger. We got my animal style, double double, with chopped chilis. Just to remember what it tastes like. La chiam, to life! – La chiam, to life! – Mmm, that’s a really good hamburger. – This is good – So good. Got the fries, our fries are definitely thicker. And this, does lift up like a brick. We’re doing great. – Successful! – We’re doin’ awesome. – Whoa! – Okay – Okay – Let’s slice that in half. All right. Wow, the burgers look strange. They look a little strange. The dry aged beef, definitely cooks differently. – It smells still a little– – It smells very funky. It is a very funky dry aged beef. Um, I gotta– That’s a fancy thing, dry aged beef. Like wow, really fancy. – I’m gonna let you bite into it first ’cause I’m scared, it smells a little funky. Ugh, blech, sorry. I’m scared of the smell. – Yeah, sometimes you’re scared of the smell and you just gotta shove your face right in. – And how does it taste? You’re not giving me any words– – Salty. – Salty? – Salty, a little bit of funk. – Do I have to eat it? – A little bit of funk on the nose but you gotta at least act like you’re enjoying it for the sake of the camera. – Okay, you spent a lot of money on this. I can’t get over the smell! – Yeah! – Food does not smell okay. – Eat this, eat this! Dry aged beef, is not for everyone. It’s not for Christine. – It’s not for me. – Sometimes – I’m a street rat. – Eat the fries, eat the fries. Kill the fries. – Street rat! I don’t buy that! – And these actually look really melty and delicious. – Yeah – That is a sexy bite right there! – Mhm Okay, this is good. The fries, lovin’ the fries. – Mmmm, the whole time, we were tasting the fries. – We’re always tasting the fries. – [Josh] We got distracted by the beef, we got lost in the beef. – [Christine] Lost in the beef. – [Josh] But we got found from the sauce. – The ostrich egg sauce. How much did this cost? – Well this cost 314 dollars and 81 cents. So that’s a fair amount. – How much did In-N-Out cost? – I think like 12 dollars. These fries are very stupidly delicious. – They’re very good. – I’m lovin’ these – I’m lovin’ the fries. – This spread is incredible, the cheese and cheese of the champagne actually gives you a really delicious kinda complex flavor. Did it with the onions, the burger, it’s a little funky. Look not all fancy things are gonna taste good. – Yeah – But you gotta be there for the good, the bad and the ugly. And the utterly putrid and repulsive. – Mhm! – I hope that beef wasn’t rotten, I hope we’re okay – I hope we’re okay! – [Josh] I hope we’re okay – I’ll see you at the urgent care. – I’ll see you at the urgent care and I’ll see you all next time, next week we got another fancy fast food comin’ on Tuesday. We got another recipe video coming next week also, thanks for stoppin’ by, catch ya later. The fries are good. – They’re so good. – Fries are good! – Good. – [Josh] Get as messy as you want in your kitchen when you have the Mythical Kitchen towel, available now at Mythical.com.