- That’s a dance, bro! I’m hitting that in the, I’m hitting that in the club. Garity, where are you at? (upbeat music) Welcome to Mythical Kitchen where dreams become food. Today we’re making the funnel cake grilled cheese which is coming from the “Will it Grilled Cheese” episode, if you wanna watch that, click on the link in the description right there. Funnel cake grilled cheese, right. It’s an absolute home run. Of course, it’s gonna grill cheese. You got your delicious crispy fried bread that we’re actually infusing with a bunch of sharp white cheddar and then you got melty cheese in the middle. You’re gonna smash that down, you’re gonna pull it apart, you’re gonna shove it in your face. It’s like a greasy oily delight. Funnel cake grilled cheese is gonna be broken down into three easy steps. If you wanna find the time codes for each of those steps, they are right there. A funnel cake grilled cheese, right? You might be asking yourself, ‘”Why not just make a normal grilled cheese? “Why am I combining it with a funnel cake?” Because you can, because you are an American, unless you’re international, then you’re just doing it for fun. There’s a lot of good stuff in there. We got a bunch of white cheddar in the actual funnel cake. It’s got this like awesome, gooey pull-apartness which is absolutely a word. Lets get down to it. Shall we get down to it? Let’s get down to it. We’re getting down to it. (upbeat music) We’re making a pretty typical funnel cake batter here but we’re not using a funnel, why? Because some people consider me the bad boy of the culinary world. I think I’m the bad, I’m not. Anyways, we’re gonna start by grating a bunch of our cheddar cheese in here. ’cause this is where we’re gonna infuse all that nice cheesy flavor into the actual funnel cake even though we are also putting cheese in between the funnel cakes and then gonna grill cheese. You wanna infuse cheese really, at every layer. This is four ounces of sharp white cheddar. You wanna use a sharp cheese in this because it is going to come through most in the taste. Use a mild cheese, you’re gonna get a lot of that good texture but you’re not gonna get the flavor. Why am I breathing heavy? I had to work on cardio, man. I’ve been doing too many bicep curls. All right, so we have all that cheese in there, so now we’re gonna drop four eggs in. Then we got milk going in there, and we’re just gonna go ahead and whisk, you know what, lets throw melted butter in there, why not? The melted butter’s gonna give it a nice lighter, more oily texture. We got all our wets. A lot of people have a lot of opinions about adding wet ingredients to dry ingredients and dry ingredients, and dry ingredients to wet ingredients. When you’re doing a funnel cake batter, it doesn’t matter at all. You can just dump, as long as you whisk, to completely combine. You’re not gonna get any clumps, it is all Gucci. Why’d I say that? Trevor’s been influencing me too much with the youth sling, so now I’m saying things like Gucci. And Trevor keeps saying, “Hit the ja-nae-nae on him,” and I have no idea what it means but I keep acting like I do. It’s very confusing, keep whisking. You’re looking for the texture of a nice thick pancake batter except with a bunch of cheese in it. A little bit of salt in there, ’cause we’re doing savory funnel cakes, which are not really a thing and I thought that they should be a thing. Like to me, I like chicken fried steak and funnel cake, that’s how I start my mornings. Now we’re gonna add our lemon agent, that is some baking powder in there. So we have our funnel cake batter all made right there. And we got our oil, wait, no. This is a thing that you should invest in. You should really invest in a meat thermometer because it’s not only for meat, you can also just take your temperature to see if you have a fever, which is something I actually did and then Nicole roasted me for it, and it was this one actually, and I was sick, so it served it’s purpose. And now we’re gonna stick it in our hot oil. We’re at 322 right now. We wanna wait for this to come up to 375. I like to do funnel cakes in a perfectly circular pan. Make sure it’s really small so you’re not getting these giant guys. And then we squirt the batter in there, the pan is actually gonna form it like a ring mold, and you can flip it right in there, so you got perfectly shaped funnel cakes all the time. I’m gonna open up this bag. I’ve been cooking for a long time, I’ve never figured out a good way to get batter into a bag with that, Nicole help, help, help. (gentle music) All right lets go ahead and check the temperature on our oil right now. We’re looking for 375. Funnel cakes have a lot of surface area to them because you’re squirting them in, like thick bucatini noodles and so that means that the oil’s gonna be cooking it from all angles, so it’s gonna cook really fast and if you do the temperature too low, especially ’cause we don’t have a ton of oil in there, it’s gonna get super oil logged and we don’t want that, because we’re already gonna be playing with just a dangerous amount of grease in there. Speaking of dangerous amount of grease, the thermometer is actually a big thing ’cause oil can combust at crazy high heat, so if you take a nap on the couch while your oil’s heating up, it could explode and kill you, but don’t let that make you scared. Fear does not exist in this kitchen, does it? – [Trevor] No sensei! – Pain does not exist in this kitchen, does it? – [Trevor] No sensei! – Weakness does not exist in this kitchen, does it? – [Trevor] No sensei! – (laughs) We were playing that out there, it worked pretty well. Thanks Trevor. – Up top. – Yeah. (slaps hands) And a cut about a half inch. Uh-oh, uh-oh, uh-oh we’re leaking! Oh, we got a leaky nipple! Okay, so you’re gonna take this, I said that like I had good tips, just squirt it in there in like a random fashion and then it should turn into a funnel cake. Again, we got a full written recipe down in the description if you want actual tips that I sat down and thought about and then forgot to actually do, when I was cooking it. I freak out, honestly, big panic energy up here. I look calm, never calm. Do I look calm? – [Nicole] Absolutely not. – Oh God, it smells like just hot burning cheese and I love that so much, so we’re like at that. You actually see, I got a little nugget that broke off, you can actually see the caramelized cheese on the outside that’s started to leak out which is very, very awesome. Ooh, it’s hot though. Oh, and I spilled a lot of oil on the burner, don’t do that. (clicks tongue) Okay so you’re gonna go ahead put your fork in, and gently remove this funnel cake and then you’re just gonna repeat the process until you got a bunch more. This should make four funnel cakes. You generally wanna wait a little bit for your oil to come back up to temp. Lets give her another squirty, squirt. Not her, why’d I name the oil her? I don’t like that. So we got our second funnel cake frying and then after this we are moving onto strawberry ketchup. Strawberries are red, ketchup is red, grilled cheese, I like to dip in ketchup, funnel cakes I like to dip in strawberries. We’re smashing everything today. Call us Smash Mouth, because today you’re what Nicole? – [Nicole] Uh, smashing– – You’re an all star, get your game on Nicole, get paid, come on girl. (upbeat music) So what we’re gonna do, we’re gonna start with a fair amount of sugar going in there, ’cause ketchup has a ton of sugar, so does the strawberry compote, so we’re doing that. That’s empty, I thought this had water in it, so I picked it up, and looked really confused for a second. (laughs) Oh, I have an astigmatism but the astigmatism doesn’t have me. I still play racquetball at a very mediocre level. So we have our water and our sugar going there. We’re just gonna go ahead and get that dissolved. Then we’re gonna chop our strawberries. Use fresh strawberries, then you’re gonna cut ’em into quarters and then just give ’em one nice chop across there and we’re going for a cup and a half sounds right? You know what I really wanna do? I wanna try and make like a regional Burbank barbecue sauce a thing. I don’t know what that means, it doesn’t exist, but I was thinking about that today, like you got like East Carolina barbecue sauce you got Texas style barbecue sauce you got Kansas city style, why not Burbank? All right, so we got our strawberries cooking down in the sugar water. That’s eventually gonna be pureed. You know those strawberries that kinda really soft, and get the nice and fleshy, like the cheeks of a fat baby. God, I don’t know. So, we’re going to take a tomato paste, and we’re just gonna finger it right in there. Tomato paste and salt. You want a lot of salt in there, because that’s really going to bring the savory forward, and then you’re gonna add vinegar. Ketchup is pretty much just tomato paste, sugar, and some sort of acid like vinegar, and then you have spices in there, which you generally don’t even notice off the bat, when you’re just like sucking down a bottle of Heinz, ’cause that’s how you do it. And so we’re going to go with some ground clove, some ground cinnamon, and then we’re gonna add some ginger in there. So, the ginger isn’t typical in ketchup, but it is a nice warm spice that you would typically find in something like ketchup, and it’s gonna actually bridge that gap between the sweet and the savory, with all the strawberries in there. Now we’re just gonna go ahead and puree it, and the strawberries are actually gonna give it a ton of nice body. If you’re don’t have an immersion blender, you can just always put this in an actual blender. So we got this blended now into a nice puree. If you look at it, it’s super, super thin right now. That’s ’cause it needs to get boiled down. Keep it stirring so it doesn’t ever scorch on the bottom of the pot. Then you’re gonna get this nice thick ketchup like consistency, because it’s ketchup. So, I guess you wouldn’t call ketchup, ketchup, like it’s how water isn’t actually wet. Water is the state that induces wetness into something else, so ketchup-like consistency. You wouldn’t have it ketchup. Cook the ketchup. (upbeat music) So we have our pan heating right now, even though we have a bunch of butter inside the funnel cake, even though that funnel cake has been fried in hot oil, are we gonna fry it in more butter again. Yes, really try to mimic a grilled cheese. A lot of people have been doing the old mayonnaise slather on the outside of the bread, and then they griddle that, which is a cool technique, I admit. The mayonnaise kind of cooks into the bread. It gets it extra crusty, but for me, nothing beats the flavor of pure butter on the outside of bread I’m gonna take one of our pound cakes, I’m gonna pop right there, and then we’re gonna build right in the pan. So, we’re gonna take many, many, many slices of this white American cheese, white American. This is a good stuff from the deli. This isn’t like a Kraft American single, and then we’re gonna start arranging strawberries on it. Yeah, that’s a nice freshness in there. It’s really trying to ride that line between sweet and savory, then you’re gonna take your other funnel cake, and you’re gonna get some of your Burbank barbecue sauce, a.k.a. strawberry ketchup, ’cause that’s what I’ve decided Burbank barbecue sauce is. Yeah, if you look at that, it’s really got the consistency of ketchup. It’s somewhere in between ketchup and a jam, and so it’s nice, and perfectly dipable, and when you spread it on there, keep some for dipping later. Honestly, sweet potato fries, yum, oh, am I right? That’d be delicious in there. Why are you guys laughing when I say yum-oh? Like yum-oh, you know what I mean? So we got the ketchup up on there, and we got more cheese, and we’re just gonna sandwich that down. Wow, that’s way bigger than I thought it would be, getting it right in there and we’re actually gonna throw this in the oven to finish melting it, which is something I wouldn’t do with a normal grilled cheese, but this is not a normal grilled cheese, at all, spatula, great. I just assumed that I would have forgotten a spatula, so I preemptively panicked. All right, this is a really important technique. So, right now, you got your funnel funnel grilled cheese lifted, right. Like on a car jack, and then you’re gonna take extra butter, and you’re just gonna go ahead and throw it in there underneath it, flip that. Whoa, got some awesome grill marks. A lot of that cheese is actually leeching out of the funnel cake, and it’s creating a nice crust on there. So you’re gonna go ahead and your gonna drop this in your oven, at 500 degrees, just until it crisps up. Trevor just taught me how to whip in mayonnaise, so… What, that’s a dance bro. I’m hitting that in the club. Garity, where are you at, see me. Well our cheese is melting. So, we’re gonna go ahead and take that funnel cake grilled cheese out of the oven, so all that butter melting on the bottom. There’s one last step. We gotta garnish this, right. What does funnel cake have in it? Fun, promise, the entire universe if you look hard enough, but also powdered sugar is on top, and so we’re gonna go ahead and take the spatula, and just give it a Jimmy powdered sugar, and you’re just gonna hit it a little bit on top. Hit it one times, two, three, maybe even four. Wow, oh my God, look at that all oozing out of there. So the white American cheese has melted into that strawberry ketchup. There’s just flowing out, should be crispy. Got all the salt in there. We need to find someone to feed it to, ’cause I need the validation, and at this point I think I deserve it, ’cause this has been a struggle today. So we’re going to find someone. We’re gonna feed it to them, whether they want us to feed to ’em or not, but in your own life probably make sure the person you’re feeding wants to be fed. (upbeat music) Hi Ellie. (laughing) So, this is the funnel cake grilled cheese. So, we’re doing this thing. We’re gonna make a video of me cooking food, and then I feed my friends the food, because I’m a good friend, and my friends like food. – That’s so nice. – [Josh] So this is a funnel cake grilled cheese. – Oh, you’re really just getting in there with your whole hands. – Well yeah, ’cause we need to see how melty, and gooey, and delicious this is. – [Ellie] Wow!! – Look at that, that’s exciting. My hand’s burned. I’m trying to come in, that’s something very Ellie. I’m oh, how is it? – It’s really good, it’s really good. – Are you getting the strawberry ketchup in there? – There is strawberry ketchup in there. That was fine I do have, like a jaw click, so that was technically painful for me, but this is delicious. – Good, things to work out. That said, this is really delicious, funnel cake grilled cheese. You should absolutely make this, and when you do, hit us up on Instagram with hashtag, dreams become food tag at Mythical Kitchen. I’ll see you guys next time. 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