(laughing) – What the hell are we doin’? – It’s “Top Gun”, baby, that’s what they do in “Top Gun”! (driving drum and bass music) – How can I help you? – Hi, can I have two Famous Bowls, please? – [Cashier] $6.62. – That’s all they cost? – Did we get two famous bowls? – You got two! – Two famous bowls? – Yeah. – Oh, gotcha. – How is food that cheap? – I dunno, but it looks delicious. I saw ’em take something out of an oven and put it into a bowl. Ah, the steam comin’ off of it? Oh my God. – Felt that right off my spork. – Wow. – Did it come out of the gate famous or did they like, did they become famous? – I think it was on Vine, y’know, and then Vine shut down and then they like, kinda found a home on YouTube? It’s all really, really delicious, like, the chicken kinda gets soaked in the gravy and like, you don’t even care that it’s not that crispy ’cause it’s soaked in gravy. Corn gives it a little pop of sweetness, and then the potatoes are just like, wow, what a silken underbelly. – I like the mix of textures, you know? I used to be a big food separatist, where I wouldn’t wanna eat my potatoes with the meat, you know, and now I’ve, just a whole 360. – What I’m noticing, for me, the cheese is getting lost a little bit. What if we could take that cheese and combine it with the potatoes to make an incredibly fancy dish. – Oh, like a cheesy potato thing. – Like a cheesy potato thing. – That’s, is that a thing? You should invent that. – It has been invented, it is actually a French dish called Pommes Aligot, there’s a chef downtown named Neal Fraser at a restaurant called Redbird, very fancy place. We’re gonna go learn how to make that from him and then we’re gonna take it back and make our own even fancier version of that and then pile a bunch of other fancy slop on top and have ourselves a good ol’ fancy sloppin’ sloppin’ fancy time. – Should we get over there? – Let’s do it. Neal, thank you so much for having us, we’re at Redbird downtown, a beautiful space and I don’t know if you know a lot about what we’re doing, but we are trying to take a KFC Famous Bowl, which is mashed potatoes, corn, cheese, gravy and fried chicken, we’re trying to make it as fancy as possible. And this is a really fancy day, ’cause we’re in your private dining room. You’re a fancy guy, I think you’re the person to teach us how to do this. – We’re gonna make the fancy potatoes. – Are you a fan of KFC? – I think KFC does a good job. As a chef, what I try to do is find the best ingredients and charge whatever I have to for it. You know, fast food’s the exact opposite, it’s like, taking something cheap and trying to make it as good as possible, and there’s a lot of magic in that. – So you’re saying there is actually like something you can learn from a culinary standpoint about fast food restaurants? – Oh, absolutely. – Wanna get down to it? – Let’s do it. – All right! – After you, sirs! That’s fancy, right? – That’s fancy. (laughing) So the first step, obviously, we got potatoes here. – Yep, peel the potatoes, you guys wanna give me a hand with that? – Mike, you got it. – [Josh] So what kind of potatoes are these? – These are Yukon Gold potatoes. – [Mike] Does the size matter? – You know I think it’s a matter of peeling something very small is hard. – Some people prefer potatoes that aren’t even that big. It doesn’t always matter. – So we’re just gonna put it in water. – Gotcha, are you starting with cold water, or? – Yeah, cold water. The idea is that you wanna heat everything up so it’s consistent. If you threw it in hot water, if these were cut the wrong size, this would cook before that, so everything’s heating up together. – Gotcha, gotcha, gotcha. – Wanna simmer the potatoes, not really boil them. You wanna keep the starch in the potatoes, you know, when you make mashed potatoes you want it to be, you know, smooth. – This is what I wanna get into, though, what about, like, chunky peanut butter, creamy peanut butter. Is that like a thing? Like, is there like a chunky mashed potato? – Yeah, rustic mashed potatoes. – Rustic, that’s what it would be? – You know how many times I’ve had peanut butter in my life? Peanut butter and jelly, zero. – What? – Yeah. – Have you ever had just a peanut butter sandwich? – No, so kind of the idea is you want the potatoes to be soft but not too soft. Not falling apart, but– – Gotcha, gotcha. – [Josh] I wanna do it, I wanna know what you’re feeling. – [Mike] Ah, it’s hot! – [Neal] It’s hot. – So this is to rice it? – So you said, if you were pureeing it in the food processor it runs the risk of getting gummy where as this is breaking up uniformly? – Yeah, the whole idea is you wanna add a little bit at a time. The idea is you wanna control the working of the– – I wanna see what it looks like, Josh. – Yep, I gotcha. – Hold it up so I can see what’s comin’ out. – [Mike] It’s like a Play-Doh factory. – [Josh] It’s exactly like a Play-Doh factory. – There you go. – We once turned a car into a pizza. – I like that. – Thanks. – Cream and butter, so a little more salt, and also the cheese is gonna have salt so you wanna make sure… – Control your salt levels. – Yeah. You know, kind of the difference between cooking something too fast or too slow or heating it up too fast or too slow, I mean, if you wanna scorch it, it’s not gonna mix together correctly. You know, mashed potatoes are emulsification. You’re emulsifying cream and butter into potatoes and potato starch. – Cheese, I’m lovin’ this. – Cheese, Toma. – [Josh] Toma’s, is that from NorCal? – [Neal] This is from California, yeah. – What d’you think, if we’re trying to get like, the best, fanciest, most expensive cheese that would still work in this recipe? – Epoisse. – Epoisse? – Just because I love that cheese, and it’s super melty. I dunno how it’d be, ’cause you might need some more elasticity, you might need to do like a blend of epoisse and, maybe something you’d use on like a pizza or something like that, and then adding something that was a little more viscous. – Mike also put a car on cheese wheels, so that’s kinda his background as a chef. – I do a lot of auto-culinary cross over work, yeah. Yeah, fusion, yeah. – We tried to turn the car into a functioning pizza oven, you see? – Nice. – It smells like updog in here. – Updog, not like Down Dog? – No, it smells like updog in here. – Updog? – Yeah. – Wait, what? – Smells like updog in here. – Updog? – Wait, you mean Down Dog? – D’you know, wait, updog? – But, that’s not the point, the point is… – The point is annoying someone. – We have these delicious Pommes Aligot right here, now. – [Mike] Do we eat at the same time, do we cross? – [Josh] Yeah, cross swords. – You guys can be Pommes Aligot Eskimo brothers. – I like the phrase Tunnel Buddies. Wow. – That’s really good, that’s fantastic, the consistency is incredible. – The texture is such that, I see what you mean about like, using the right cheese to get enough of that. And there’s the proteins in it to get it to stretch. We have used too fancy of a cheese, it’s gonna break. I like the idea of using multiple cheeses, gettin’ a little extra mozz in there, and then something like- – That’s just the way we’ve made it, it’s usually about 50-50. – But we wanna push those boundaries, we wanna see like, how far we can actually take the KFC Famous Bowl, ’cause right now, it’s famous. We wanna make it famous-er, like we wanna make it Kony 2012. – Like, super famous. – Super famous. – Like Tekashi 6ix9ine? – Just like Tekashi 6ix9ine. Chef Neal, thank you so much for having us in your restaurant, it was really fantastic. – Thank you. – I look up to you as a fancy role model and also as our new cooking dad. – Finish those off. – We got a long car ride, so. – There you go. – [Mike] Shotgun! – All right, so we have all our ingredients out here. First I’m gonna start with our 11 secret herbs and spices. These are not secret, because you can see exactly what they are. We’re pulling the veil off today, baby. And then, for the gravy we’re also gonna be adding Jambon de Bayonne, which is the French version of proscuitto, to give you a little bit of porkiness in it. We need to bread our chicken, as well, well, not chicken, we’ll get to that later. This is heirloom Einkorn flour. These are potatoes. Well, they’re Yukon Gold potatoes, which is exactly what Chef Neal used in his, and then to thicken our gravy, we’re using Mousse Basquaise, give that a smell. So this is a Basque-style duck liver pate that we’re gonna thicken our gravy with. And then we’ve got our Normandy-style cultured butter and then this is a very special product, this is Neal’s favorite cheese in the world, and he said if her were to make his dream Pommes Aligot this is what he’d use. Give that a big ole whiff. – Oh, Jesus. – Yeah, this has been stankin’ up our fridge. – That’s an insane smell. – And then for the cheese that we’re grating on top of it, we have comte, also a French cheese. For our gravy, we’re gonna be deglazing with Calvados, and then we need to do something with the corn, so I was thinkin’ we lacto-ferment the corn in hibiscus. I wanna get a little fancy with the chicken, and chickens can only get so fancy, ’cause they’re incredibly stupid, simple birds. – You could put like a top hat on it. – We could’ve! So instead, I got six Scottish Wild Grouse. And you have to pronounce it grouse. – Grouse! – That’s Scottish Wild Grouse! – Grouse! – So first step, it’s gonna be butcherin’ down these grouse. – Great. – Let’s get to it! – Michael, that was straight to Arnold. Michael, we have to butcher the grouse. We have to butcher the grouse. All right, I’m gonna try and slice along the breastbone right here, take this little baby leg off there. Just get your thumbs inside and you can just kinda crack it off. And that, there are definitely still some feathers in here. – That was like a Gollum move. You’re like a surgeon, brah. – You’re like a surgeon, I’ve seen you work on like, tiny little props, you know, and you’re very intricate. Do you have like a tiny little knife that you can help me butcher this tiny little bird with? – Where d’you want me to cut it at? – Just try and follow the ridge along there. Have you ever used your art exact-o knife on a tiny Scottish game bird before? – No, but I have used it on birds. – The darker the flesh on the bird, that generally means that it had more activity in its life, so since this is a wild game bird, then you’re actually gonna get this super dark red flesh and tons of blood running through it. – I think this is the wrong knife for the job, man. Can I have something else? – Maybe we should go back to the, you wanna try that? – If you trust me with this bigger knife. – I trust you, yeah. Just pull back the meat and then kinda gently run the blade through there. – All right, so we have our beautiful breast pieces here that we’re gonna turn turn to the popcorn chicken on top of the Famous Bowl, and then we’re saving all these bodies that we’re gonna sear off in a pan and then that’s gonna be the base for our grouse gravy. Great grouse gravy! What’s the fanciest corn you’ve ever had? – I had one in college that looked like a, kinda like a curly mustache. – That’s really fancy, that’s super fancy. So can you take the hibiscus flowers and dump it in that? You’re essentially gonna make a hibiscus flower tea. – All at once? – All at once. We’re making a dish that’s actually called sour corn, it’s based off this Appalachian dish, it’s basically like sauerkraut but with corn. And I’m pretty excited about it. So the way we’re lacto-fermenting this, right, that means essentially pickling in a natural way, you’re fermenting it. So we’re just gonna layer salt and corn in there. – So the layering thing is just to kinda spread the wealth, right, oh I see what you’re doin’. – And then we’re gonna do a little cocktail shake. Okay, so we got the salt all worked in with the corn there, you got your beautiful hibiscus tea. I’m gonna add a little bit of habanero to this. Show how awesome of a color that is. Super, super bright purple. – Yeah, it’s really nice. It’s really nice. – It should stain the corn really well and look cool. – Yeah, I was gonna say, you could use this as a dye for things. – Trevor! Strainer me! Oh, no! That was awesome. – [Trevor] That was a nice catch. – That was amazing! So this is goin’ in there? Do you mind if I hold that, I’m left-handed. I don’t wanna dump that! – Are you left-handed too? We have too many lefties in the office. – All of it? – Yeah, it’s great. No, no, don’t get any of it in there. Just keep, Mike, just keep doin’ what you’re doin’. Pour all of it in there! – I see what you did. I see what you did, you wanna just hold the funnel. – It’s great, yeah, yeah, here, I’ll hold this. – Okay, here we go. – I’ll hold your hand. – With bravery, with bravery! – Just dump it all in there. Great, so now you’re just gonna– – Red rum! (laughing) – So we’re just gonna go ahead and let this sit on a shelf for at least a week. Mike, we gotta start building our gravy. – Agreed. – Yeah, it’d be stupid to fry the chicken before we build our gravy! – I know, I love how you’re saying build the gravy. – We’re gonna go ahead an get a lot of butter into our hot pan. You’re just gonna start chopping up those carrots into about one and a half inch chunks. So we’re gonna take our grouse bodies and we’re actually gonna start browning them in the butter. We wanna get a little bit of burn on that butter ’cause I want that nice, nutty flavor. It’s gonna be a little sweeter palate of a gravy than we would’ve gotten from something like KFC. Good ole liberal salting. – Liberal salting. – Liberal salting, it’s a phrase I use so much and I realize that people don’t know what it means. Just make it snow on it, you make it rain. Like Ludacris at the– – Any event! – Anything, I feel like he does that everywhere. – I saw him one time in a bathroom and he was just at the urinal just makin’ it rain. – You’re also gonna take two celery stalks, dice those up, and then the onion, give it like, cut it into quarters. – Are we ever gonna be choppin’ broccoli? – What’s that a reference to? – Look it up, everybody. – We’re creating what’s called a fond, on the bottom of the pan. – I’m fond of that. – So that’s, I’m fond of you. I’m fond of the relationship we’ve cultivated over the years of working together. – Years. – It’s like a year and… – It’s almost two years! – That’s multiple years! (high pitched shrieking) Grouse! – That was like Mrs. Doubtfire. – If you had a chance to change yer fate, would ya! – Help is on the way! – Hello! My grandma sounds exactly like Mrs. Doubtfire. So meat, anytime you brown it, it’s gonna leave little, like, goodies at the bottom of the pan, you see it’s creating there? And then we’re gonna add something that’s gonna de-glaze it, so that means it’s gonna pick up all that fond, we’re gonna use the Calvados for that. So we’re putting our ham in there, we’re gonna get a little bit of that ham fat, actually, deglazing, at that’s just gonna make everything taste like ham. So now we’re just gonna get our aromatics in there. – I love cookin’ with you, man. – I do too, this is– – It’s so fun. – Toss all those in here. – You think I can get ’em all in at once? – That’s not bad. – Thank you. – Then we’re gonna put in our thyme. (singing) Take your time. – (singing) Every now and then I…. (gentle horn music) – You can’t sing any songs because of copyright! – Oh, yeah, they have to cut it out, yeah. – It sucks! So we got our vegetables in there, we got our ham, just get a waft! It’s nice, right? – Trevor caught it! – Yeah, it’s got a little bit of sweetness to it, that little bit of appley-ness. – That’s real alcohol! I thought you were gonna have to use, like, picture alcohol. – Nah, you get some nice carameliness on it. – So Danny DeVito is always drunk. – He is always drunk! Then we’re gonna go add our grouse bodies back in the stock. So now we got our grouse and now we’re gonna fill this pot all the way to the top with water and we’re gonna let it simmer for six hours. – Okay, what d’you wanna do during that time? – Go watch the movie “Stick It” with Jeff Bridges? – Love that movie. – That’s a good movie. (smooching) – What the hell are we doin’? – It’s “Top Gun”, baby, that’s what they do in “Top Gun”! – No, they listen to “Hangin’ With the Boys” and they do a cool high-five, let’s do it! Woo! – So we have the stock that we’ve been boiling for six hours, you wanna give it a taste? – That’s so good. – Right, it’s such incredible deep flavor in that. – Yeah, there is. – So now we just need to thicken it up, so we’re gonna take that Normandy butter, we’re adding flour to our melted butter in here, that’s gonna create what’s called a roux, which is gonna thicken that gravy. – Yeah, I’m familiar, he hung out with Winnie the Pooh all the time, Tigger and all those guys? – Yeah, the whole crew. Christopher Walken, he’s the… (laughing) – It’s true! – You’re a bear with no pants! – Your Christopher Walken is good, dude. – They’ve never done that before. – I liked it! – So we’re gonna cook this down ’til it’s a little bit brown and then we’re gonna add the stock to it and then that’s gonna thicken it and then we’re gonna thicken it even more with, what is this? – Mousse, brown. (Trevor laughing) It’s like, mousse brown pate? (laughing) What is it? – It’s Mousse Brown Pate! Take the mousse brown pate and a we’re gonna put it in here. So we’re gonna go ahead and add the stock to the roux, and you’re gonna see it thicken up immediately. Look at that, it’s gettin’ nice and pasty. – Do we have any biscuit wheels? ‘Cause we’re goin’ to gravy town. – Are you making a car with biscuit wheels? Mike, do you think it’ll work? – Ah, yeah, actually, I think we’d stand a better chance of doin’ that than the cheese wheels. – So we need one last thing, we need to emulsify some of this pate in there. I’m gonna thin it out with a little bit more stock. So you got any cool art tool or prop that we can use? To emulsify that in there? – Yeah, let me just go down to the basement, I’ll get it. – We’re pretty experienced mimes, wait, check this out. – Here it is. – No, no, no, check, I’m milking a cow! – Oh, crap! Check it out, I’m moonwalking! – I’m gonna pop a bunch of the pate in there. – Careful, everybody stand back! – You know what, just whisk it– – Josh, d’you wanna taste the– – Lick the wisk? Oo, holy crap, oh my god, Mike. Get in there with your tasting spoon. That’s how I taste everything. – So we’re getting this melting, and we just need to buffer our potatoes. So start taking those potatoes and put it through our ricer. Chef Neal used a food mill, but we’re using a potato ricer, it’s pretty much the same thing. Dude, Chef Neal is super legit, that guy comes from like a crazy Michelin-star pedigree and it’s crazy that he took time out of his day to teach us. – I know, that’s kinda what I mean. – It’s like, look how crazy this cheese is, so it’s super oozy but like, touch it and feel the temperature of it. – Like, after I get rid of the visual, it’s tasty. – Do you wanna get you a towel? – Why you using your hands? – Just a little on your face. I’m just gonna get right in there. I need you to go ahead and take your potatoes– – Wait, wait, wait, wait. – And you’re just gonna put the potatoes right in to that melted butter and milk. – Is there still cheese on my face? – Right now, this is already just gonna be a delicious mashed potato, but we’re not making delicious mashed potatoes, Mike. What are we makin’? – Want a bro hug? – This is just my natural posture! – Pompadour Esquire! – Pommes Aligot! So we’re gonna take a lot of this epoisse and get it right in there. – Oh my God. – Yeah, yeah yeah. (laughing) – All right, Mike, we need more stretchy cheese. – Okay, wait, that’s this one, right? – That’s, nice and delicate-like. There it is, yeah, go high! It’s lookin’ good though. – It’s starting to look, look it, it’s got that drippy do-wop that he was talkin’ about. (vocalizing) This can clean up things, look. This is like a Swiffer. – You’re like, in a past life you were like a, someone who thought of themselves as like, Thomas Edison’s rival. Except you just made the most pointless inventions possible. – Oh, man, that was such a compli-assault, that was like the most backhanded compliment. – It’s a toilet that can make a sonogram! – You know what you remind me of, like a wannabe Thomas Edison who came up with stupid ideas! – We’re almost gettin’ there! – Yeah, we are! – I think we may need just a lot more cheese. – Homeboy put a lot of cheese in it. This is looking really good. – It’s getting there! We’re almost all the way melted, dude. I think what we have to do is just walk away from it. You know what we could do? Mike, come back here, we’re doing it till we get it right! One more, one more time! So I’m shifted left. – What I’m doing, I know I’m doing it right, I feel like part of what you’ve done is wrong. – So we’re goin’ in… (smooching) – It’s a double kiss, it’s a double kiss, “Top Gun” is kiss twice! – I don’t know this part! (smooching) – And then… (slapping) Dang it, Mike! Get back here and kiss me again! (smooching) – Yeah! – All right, so we need to make secret herb and spice blend, it’s all gonna start with a base of salt. That’s gonna carry everything through. – Yeah, you told me that. – Salt is the bassline from which all flavor harmonies are written. So you’re gonna go ahead and take a little dash of each of these. – Little Dash was my rap name. – We have 11 herbs and spices there, but what’s this behind your ear? Nothing, you idiot, but I had turmeric our 12th herb. – Yeah, I could tell, I felt your hand down the front of my apron. – That’s good, white pepper, I like it. – My nickname in high school. – Oh, cardamom, cardamom is not in KFC definitely. No one has like, decoded the KFC secret herb and spice mix but I can tell you that cardamom is definitely not in there. But it’s gonna add like, this little kind of floral verdancy to it. Whoa, that’s a new word, I don’t think that exists. So we got white pepper. We got coriander, we got black pepper. – Yeah, the black pepper I recognize. – We got marjoram, marjoram is actually a really fantastic dried herb to go with poultry. We got some smoked paprika goin’ in there, onion powder, that’s great, that adds just like a little savory note to literally everything. Turmeric doesn’t have a super intense flavor palate by itself, especially when it’s dried, but it’s gonna add a lot of great golden color to this deeply red and shocking looking bird. – Yeah, it looks like the heart that that dude pulls out of the guy’s chest in “Indiana Jones”. – Ka-li-ma! – Shock-de-dae! – That’s the only “Indiana Jones” that I’ve seen. So this is rosemary goin’ in there, then we have dried thyme, those are the herbs from the herbs and spices. Mike this is genuinely beautiful. – Thank you, you asked me to do it! – My first reaction was to freak out, but then I just wanted to act like you do that stuff all the time, so I backed off. I’m like, just act like you’ve been here before. – You’d be such a good wingman. – We should go on a double date. – We should go on a double date. I feel like we’ve talked about it at the Christmas party but we never did. – Well, we talked about a lot of things at the Christmas party that we never did. – Mike this is a heck of an herb and spice blend. (laughing) So we’re gonna take this, it’s very salt-heavy, and we’re gonna dust that all over our grouse. We’re seasoning literally every part of this because an under-seasoned ingredient and an over-seasoned ingredient doesn’t equal a seasoned dish, perfectly seasoned, all around. – So it makes, really? I wanna soak this up, so you would always do this. – I always season literally every part of my dish. Just in case. We’re gonna go wet hand, dry hand. I’m wet hand, you’re dry hand. – Just like… – Just like college? Is that what you were gonna say? ‘Cause I was gonna say that. Okay, so we have buttermilk here, and then we have our flour here. What we’re actually gonna do is take a little bit of that buttermilk, and we’re gonna pour it into the flour. So what this is gonna do is it’s gonna make the chicken extra craggy, so we’re gonna take all, mm, all of it? Yeah, dude, let’s do all of it. – Save one, yeah. – We’ll save one. We’re doing a double-dredge in here, we’re just gonna toss it in our flour. – Wet hand, dry hand. Am I wet hand? – You’re wet hand. Don’t do what you did with the potatoes, I don’t wanna get raw grouse on me. – I was told to do that. – By whom? – Ben Eck? – Ben Eck, (bleep). The director of this whole thing, Ben, lives inside your head. That’s what you manifest? – Hey, I know this is a diatribe but I used to live next door to a girl who had a restraining order on the singer from Incubus because she believed he had a telephone directly into her brain. Look it up on the internet. Look it up on the internet, I used to live next door to her. – So we’re gonna go ahead and we’re gonna take our floured grouse pieces and we’re gonna put ’em — – [Mike] I’m wet hand! – Give it a nice little gentle toss and massage with your hands. And then just toss it back in here. – All of it? Okay, okay. – Yeah, yeah. Like, try and like, shuffle it through your fingers, give it the old finger shuffle. Just like in “Top Gun”. – They’re all just falling out! – Okay, toss it in the flour! This is our beautiful heirloom Einkorn flour. – Finkle and Einkorn? – Einkorn is Finkle! Finkle is Einkorn! (laughing) All right, so we have our grouse nice and breaded, should be perfectly seasoned all throughout. And then we’re just gonna start droppin’ it into the fryer. – So you went dry, wet, dry, in. – Dry, wet, dry, in, B, A, B, A, select, start. – Dry, wet, dry, that’s called a double dredge. – You could be in like a sequel to “Judge Dredd” called Judge Dredge, where it’s like cooking and that’s how you stop Wesley Snipes. – I could stop Wesley Snipes! – Yeah, did somebody write that idea down, guys? – [Trevor] What? – Did you write my idea down for the sequel to “Judge Dredd”? Called Judge Dredge! Do you know how long you wanna fry it for, are you looking for the outside to like, be a certain color? Like, how do you know? – Oh, yeah. (fryer bubbles) All right, this needs about another 90 seconds, I’m gonna fry another batch and then we’re gonna get to building our bib-bob, build a big boy, whoa! – LeBron James slash “Top Gun”! – Ah, one more time, one more time! – [Trevor] Forgot the kiss! (smooching) – Ah, golly! – I love that so much. That’s a lot of portados. – This is a lot of portados right in here. And now we’re just gonna start throwin’ chicken on top. Mike, start throwin’ chicken on there. – A big part of our directing: intention. – This is our Mount Kilamanjaro of Chicken. How’s that fermented purple corn? – That tastes really good, I wasn’t sure I was gonna like it. I’m not a big pepper person, but I also trust you with everything inside me, you know. – Eat this flower, eat the flower, Mike. If you trust me. – I don’t wanna eat it. – Put it in your mouth! – Do I have to? – Yeah, put it in there! Get that gravy poured right all over, aw yes, Mike. I kinda wanna drip some down the glass. There we go. – You shoulda done that first, we coulda like, drizzled it inside. Like one of these! Purple corn’s a nice color. – That’s what I wanted, a nice little color pop! ‘Cause you’re an art guy, I’m an artsy guy. – YOu’re a very artsy guy. – Do you wanna grate the comte cheese over the top? – If you do it from up higher, it’ll land with more, more intention? Like I told you, it’s all about intention. – Stop! – I wanna eat it with you now, man. – Do we eat it? – Yeah! – I wanna eat this with you more than anything in the world. But first, to remember old times’ sake. – Old times’ sake is right. – Grab a bite. – Of the old? – Yeah, we need to do this to remind ourselves of how delicious and fancy our new-new is. – That’s screwed up man. No, it’s good, it’s good. – It’s good, but we know what it tastes like. And we’re breakin’ out the fancy pewter sporks. Oh, we’re still getting the cheese. – That is, that’s like the perfect bite. – Mike you remember that scene in “Top Gun” where they feed each other? (exclaiming) Michael! It hits you with such a pop! – The grouse is so good. – The grouse is so good. – It’s like a melange a trois of flavor. – This is exactly a melange a trois of flavor. – But how much did this bad boy set us back? – Well, it only set us back $308.72. So it’s not that expensive is the best part. – We could get a thousand KFC Famous Bowls, though, is all I’m saying. – Well, why would you when you got the perfect one right here? – That’s true, bottoms up! You look like a drunk little kid who like, wandered into the wedding reception when everyone’s just blasted. – Ah, Mike, this is incredible. Thank you so much for cooking here with me as I just finger another nugget of grouse. Finger a nugget o’ grouse! – Grouse! – Thank you so much for being here with me, and thank you guys so much for watching. We got another episode of “Fancy Fast Food” comin’ up next Tuesday, we got more recipes comin’. Thank you for liking, commenting, and subscribing. I’ll see you next week. Ah, good grouse! I almost choked! – Goes down smooth. – [Josh] Get as messy as you want in your kitchen when you have the Mythical Kitchen towel. Available now at Mythical.com.