Boy, do you taste the Skittles. Listen, we make a lot of weird stuff on this show, right? And I know what you’re saying. I see all the chatter online. I see y’all tweeting out there. You think some of the food doesn’t taste good? You see our coworkers, they’re eating the food, they’re saying its good, but you go “No, no, they are weak-kneed lackeys. “They are paid to be here and they are lying.” Well, well, well, that’s why to really test my metal, we’ve invited some of the greatest minds in the entire culinary world to put me to the test and judge my food. Everybody, please welcome chef, cookbook author, and esteemed food critic, Noah Galuten. Woo! I didn’t know what we were doing. In the world, sounds strong. I don’t know, we really set you up. Within 30 minutes of the studio? Listen, LA’s a big place, all right? It’s hard to drive around here. But Noah, and you actually have, you’ve written cookbooks with some of the best chefs in the entire world. You’ve opened restaurants yourself, you’ve been a food critic, You have a really incredible YouTube channel right now, competing with us, go watch it though. It’s pretty good, we got a link in the description. Similar number of views. No, but you’ve been all around. You’ve been to the top of the mountain, you’ve had some of the best food in the world. Yeah, I’m very, very lucky I’ve gotten to travel a lot, gotten to write about food a lot. And I get to develop recipes, go travel for work. So I’ve eaten at some of the best restaurants in the world and we’ll find out if this counts as that. I mean, you’re familiar with the show, you’ve seen the things that we do. You know that there is a secret ingredient under there that has been plucked from a 7-Eleven shelf. Uh-huh. Do you think that the things you’re gonna eat today could ever compare to some of the better foods in your life? No, but- Okay. Me neither. Well, so here’s the question. Is it like “Chopped” style, where it’s like a part of the judgment is how you’re incorporating the ingredient into it? Or is it like, pretend you’re just at a nice restaurant and you paid $500 for a tasting menu, and how do you feel? ‘Cause those are different rubrics to gauge the quality of a dish. Maybe like, if you ordered Cheesecake Factory to go and you spent like $30 on it, then it’s, how mad would you be? That’s where we’re going for, but no, no, no, you should be judging- Curious, regardless of the food. I mean, 1300 calories worth of chicken Cajun Alfredo, I’m in baby. But no, I mean, judge how we use the secret ingredient here, but also just how it tastes, ’cause overall, we are trying to make the food taste as good as possible. Yeah. You ready to see what’s under the towel? I am. No, it’s a name- So I’m trying to guess based on the shape? Yeah, do it. I mean it looks like a 7-Eleven hotdog. Oh, you wish. It’s Skittles! Taste the rainbow. You a fan? I was when we used to still buy candy. It’s been a long time. Been a long time. But yeah, little kid Noah liked Skittles a lot. There’s a textural, really satisfying textural element to Skittles, and I feel like when you cook it, that goes away. So you’re taking away the best part of Skittles unless you’re just sprinkling it on top of something, which is also an option- We’re gonna try, we’re gonna try and preserve some of the texture here. But do you think… Preserving the texture. All right, we have a three-course meal coming up for you. You ready to judge this thing? I’m ready. Let’s get to it. That texture is a really, truly great thing. It’s like there’s a hard candy shell around Taffy, but then it… Skittles are good. What can I say? My name is Noah Galuten. I’m a chef, cookbook author and host of a new YouTube cooking show called “Don’t Panic Pantry.” I’ve worked with some of the best chefs in the world. I’ve worked with Jeremy Fox, who’s a legendary acclaimed chef here in Los Angeles. Kevin Bludso, is my mentor, my big brother, one of these legends of barbecue in America. And I’m writing books right now with Nyesha Arrington and Ari Kolender, who are also incredible chefs. And my own cookbook, which is coming out in January. Looking down at everything in front of me, I’m suddenly filled with, I don’t wanna say regret, but Skittles are, I think the toughest challenge that we face. ‘Cause like, Mountain Dew Baja Blast, right? Like that’s something any Michelin Star chef would cook with. Slim Jims, same thing. Skittles are tough because they have so much of that artificial fruit flavor. So what I was thinking, you gotta find a cuisine that uses a lot of sugar in their food and a lot of acid. And so for me, I’m thinking like, kind of Chinese-American food but I grew up with hot and sour soup. What better way to add one thickness, which you know, I’m down with the thickness right? Ooh, ah, ah, ah. And so, we’re going hot and sour soup right now. We’re gonna try and plate it nice and elegantly. We got a lot of aromatics, we’re gonna build a lot of flavor. So we got a pot of water right there. We’re adding light soy to it. First, I’m gonna chop my mushrooms. I always forget what I’m gonna do. You have the game plan in your mind and then you just completely forget. But like Russ Wilson, you gotta let me cook. It’s a joke, the Broncos are. I don’t know when this video’s coming out but I know the Broncos are still gonna be bad, right? So we’re just gonna slice, these are king trumpet mushrooms, AKA king oyster mushrooms, it’s the same thing. And for my money, sexiest mushroom. So we’re gonna kind of use this to build the base of the stock, along with all of these other aromatics we got going. There we go. A little bit of sesame oil. Sesame oil, incredibly fragrant. Again, we’re just building layers of flavor right here. White pepper. White pepper is one of the things that gives hot and sour soup it’s hotness. We have dark soy in there. We’re adding some light soy. Ooh! Also add mushroom bullion. A lot of hot and sour soup in China is made with pork stock, generally comes from either Beijing or Sichuan. But a lot of them in America are made with a vegetable based stock. So we’re gonna add some mushroom bullion in there. And then chinkiang vinegar/ black vinegar, this is made from glutenous rice or glutenous sorghum, aged for a long time. It’s similar to balsamic, in the sense that it’s like a very age-reduced vinegar. It’s got a ton of acid but it’s also got a ton of umami, and just like crazy complexity. Dude, get a bottle of black vinegar. You can order it on Amazon for like six bucks. Oh, it’s like Jeff Bezos will deliver it to your house personally. Now is the question of how much Skittles to add? There’s no game plan for this. There’s no, there’s no playbook. But I think, I don’t know how much… Think about this as a chef, all right? Noah is a very accomplished cook in his own writing. He’s worked with some of the best chefs in the world. This is just a combination of gelatin, sugar, citric acid. We know it’s gonna thicken it. Whatever, man! I don’t even eat Skittles anymore ’cause I’m afraid of them ripping out my fillings. So I just suck on them. Like a horse’s salt lick, uh-oh. Dried lily buds. So this is a typical ingredient in hot and sour soup. I’m just gonna slice these up, okay, kind of in half. Kind of give it a little razor-thin chop right here and I’m just gonna keep slicing up. Come back in a sec. Now, wood ear fungus, this is one of my favorite things in the entire world. It has this like, I use the term cartilaginous snap for it, ’cause it’s kind of got that texture of like a pig ear or a sea cucumber. They all have this like really snappy texture. It’s really beautiful. So I’m gonna snap ’em up and stack ’em up. I’m gonna kind of give it like a chiffonade ’cause I love having those really thin ribbons of wood ear. All right, wood ear fungus, that’s going to the pot. Again, building layers of flavor. We got into that mushroom bullion, king trumpets, we got the wood ear. I’m gonna save these for later. Now, going back to the aromatics, orange peel. Again, like Noah has worked with Jeremy Fox, Rustic Canyon Group, right? Are you impressed? I’m impressed. Really though, I mean, he’s written cookbooks with Michelin Starred chefs, now he’s doing his own cooking thing. Food critic for LA Weekly. All right, slicing up orange rind. Ah! Fragrant. And this will also add a little bit of bitterness ’cause you’re getting that pith in there, and that bitterness is going to counter all the sweetness of them Skittles. Hey Josh, if you could be any Skittle flavor, what Skittles flavor would you be? Oh, red. Bamboo shoots, they taste nice. I enjoy them. They got a nice little texture to ’em. Mmh, crunchy, we’re gonna break ’em down. Tofu, you wanna slice. There we go. All right, tofu in there. Skittles, completely dissolved. Well, as taste as you go, sometimes just throw more Skittles in. That’s a good thing about soups, is you can just like keep developing flavor, keep adding things as you go. Boy, do you taste the Skittles. All that flavor, all that acid. I’m gonna add some more of this chinkiang vinegar right here. Holy smokes, this is… There’s a weird amount of umami set against a weird amount of artificial orange flavor that kind of tastes like shampoo, the cheap shampoo. You know what I’m talking about? The V05 that costs a dollar at CVS. Well it’s like $1.89 now you have “inflation.” And I think it’s just like poison for your hair. All right, now, we’re gonna thicken this up. Geez. Add some corn starch, thicken this. I want this to be nice and sturdy. Lovely, you can feel that thickening up, tightening against the spoon. What else does this need? What else do I add? We got Sriracha here in case we need it. I’m gonna add a little dash just for some heat. Not a traditional Chinese ingredient. It’s a traditional Irwindale, California ingredient. That’s right, home to the Irwindale Speedway and the Sriracha factory. But then the Sriracha factory started poisoning the town. Y’all know about this, right? Yeah, there was like a toxic cloud of like hot red jalapeno fumes, because they grew too big, and yeah, it’s actually kinda sad. But no, Sriracha, proud American product. All right, love that, soup’s gonna thicken up. Now what we’re gonna do, crack some eggs and whisk those in. All right, similar to egg drop soup, where you get that lovely, those ribbons of cooked egg in there. I’m just gonna take this, we’re gonna whisk that in, that’s gonna help thicken it up, also give it some nice body, and then it gives you like a little bit more substance to sort of carry all those flavors. All right, it’s been bubbling away, added some more Skittles, get some more body. You see it kind of sticking to that spoon a little bit more, creating a coat? That’s what I’m looking for. Now we’re gonna take that whisked egg. We’re simply going to drop this in while whisking around, sort of break that up, there we go. Ooh! Ooh! Using the tiny whisk hurts. Love that, right? But cooking is pain. Ow! Oow! Ooow! Oooow! Okay, beautiful. So that egg’s gonna get nice and cooked, and we’re boiling it up. Now it’s time to plate. My memory of Skittles is that I liked them a lot when I was a kid, when I used to eat a lot of sugar, and now I switched it for alcohol. So I like that more. My expectations are that this meal is going to be better than it should be, but not good enough to be worth spending money on. All right, Chef, what we have for you today is hot and sour orange Skittle soup. So this is based on a traditional Sichuan hot and sour soup. The base is mushroom bullion, some king trumpet mushroom stock, and then chinkiang vinegar. Then we’ve added lily buds, bamboo shoot, a fair amount of orange Skittles, and fresh soaked orange rind to really marry that flavor, get in the fresh and the candied in there. Garnished with scallion, chili thread, and garlic chips. Looks great. Thanks. How does it smell? It smells like hot and sour soup and I do love hot and sour soup. It smells sweet. Mhm, yeah. Sounds like a like a sweet and hot and sour soup. Well, we were trying to think of like, what is a cuisine that uses a lot of acid and a lot of sweetness, and honestly, a lot of fruit as well in the cuisine? And we kind of ended up on like the Chinese-American that I grew up with. Yeah, that makes a ton of sense. Well, it does smell great. I love these little togarashi threads too. They’re fab, I guess.. Oh, they’re great. This is a vegan soup then? Skittles probably have gelatin in it. So I believe it’s neither Kosher for Passover nor vegan. I got Nicole laughing. It is not bad. Okay. It does taste like somebody took a food I love and put something I don’t like as much in it, but… That’s fair. We were trying to kind of get some of that heavy orange essence from the peel, and then like marry it with a lot of umami. Yeah, there’s like a saccharin, corn syrupy like finish on it. Oh yeah, it’s probably all the Skittles we dumped in it. I’m just saying- You telling they’re the food critic? Well here’s the question. Well, again, so this gets into the, is it, how much of my assessment is my, being impressed by you using Skittles? And how much should I pretend like, if this was just a… If I went to a Chinese restaurant and got this, I’d be like, “Yeah, there’s definitely, “like there’s a little corn syrupy, something in there.” Would you be mad about it though? If you were blind tasting that from a restaurant would you be mad about it? I wouldn’t order it again but I wouldn’t be mad. I mean, the texture’s great, all the flavor notes are in there. The part that gets me, and I’m probably gonna be saying this, this whole episode, is just that extra processed saccharin, like Americana food scientist thing mixed in there. Certain parts of this came from like a laboratory in Germany. Oh, definitely. Listen, we’ve had worse starts to meals before. I’m still taking this as a win, a puric victory, at worst. I think you’re gonna love course number two. I also haven’t eaten all day, so I’m kind of in. Yeah, stop eating. You need to be hungry for two so it tastes better. I had to do “Chopped” once, and I remember researching and watching the show, and being like, “What do you do if you have a weird ingredient, “all right, like whether it’s like century egg “or something crazy like that?” The secret is to use it in a sauce, because a sauce, you can always kind of modify it and mess with it. Once you’re doing like a dehydrated Skittle crumble, crusted panko, you know, tongue Katsu curry or something, like that I get a little worried about. But you can usually sneak sauces. You can get the color, get some of the flavor, but balance it with acid and fat, whatever else you need. All right, so we started off with that Sichuan inspired Skittles hot and sour soup. And to the entire province of Sichuan, I’m so sorry, but it was pretty delicious. And so now we’re going to Cantonese style barbecue. This is char siu pork. It’s this incredibly lacquered, fatty cut of pork that typically does have red food diet, y’all have probably seen it. A lot of local Chinese-American spots will have it on their steam table as well. So we figured we’d use Skittles for it. So we got a nice hunk of pork butt, which pork butt is actually the shoulder. And I think as a person whose shoulders are actually bigger than my butt, I kind of like identify with that, you know, getting ’em confused. I have “Hank Hill ass syndrome.” I actually found out I have a medical condition called spondylosis, which means that my back is really flat and so it makes my butt look smaller. You know, we work with what Jewish God gave us. All right, we’re gonna add a little bit of Shaoxing to this marinade. We’re gonna marinade this pork right here. We’re gonna massage all this really intensely sweet marinade. Then we’re gonna cook it for a long, long time. We don’t have the capability to do like an actual hanging Cantonese style barbecue in this Ikea-ass kitchen right now. So we’re gonna do the best we got. We’re gonna put in an oven, roast it low and slow, we keep basting it with this liquid. You’ll see, you’ll see. We’re adding, this is oyster sauce. Oh dude, get a bottle of oyster sauce and just anything you’re cooking, any sort of stir fry, splash it in there, it’s just gonna taste delicious. We got a little bit of light soy in there. We have hoisin going in. Yeah, hoisin sauce is great. Got a little bit of honey for some of extra sweetness just in case the Skittles weren’t giving enough. Chinese five-spice powder. I’ll wash my hands after that, that was gross. Give me a sec. Chinese five-spice powder, this is fennel, cinnamon, anise, clove, and peppercorn. I never remember the five-star, I finally did it. Chinese five-spice, really delightful, really aromatic while there’s defragmented spices and then fermented bean curd, that’s going in there, perfect. So we’re just gonna, I gotta put like two, goddang it. Like, I’m tossing this Caesar salad table-side. Why doesn’t Olive Garden add a table-side Caesar presentation? That would get people back in the doors. Actually, Olive Garden’s thriving right now. If anyone’s wondering, if any of you’s sitting back at home were like, how’s Olive Garden doing these days and the greater Darden Restaurant Group? Shockingly well. They weathered the storm of the pandemic. Good news or you know, I don’t know. However you feel about it. I like the chicken parm’, it’s nice. Okay, so we got our beautiful marinade. Do not let this touch your hands ’cause it will stain. Josh, add more food dye? What? Oh dude, that’s why this doesn’t look super red. Red food dye, man, that’s smart ’cause you know, we’re getting some from the Skittles but I want even more in there. ‘Cause char siu is incredibly red and food dye is generally used in most marinades. But I believe, typically, like before food dye, it’s like tandoori chicken where it’s like, it used to just be like Kashmiri chili powder and all the delicious spicy ingredients, but then they were like, “Oh, if it’s more red, people will buy more of it.” And so gradually cooks just started adding food dye once it became available commercially. Similar with like, it was the Hunanese dish, red braised pork belly. Similar thing, where it used to be like a red sugar and then now it’s just food dye, baby. Alright, drop the pork in there. We’re gonna marinate the pork for 24 hours, at least. Gonna really let all that salt, all that sugar, all the aromatics, all the food dye soak in there. I’m gonna massage this in. That is blood red. I love what’s going on here. This is gonna taste good. There’s no way this doesn’t taste good. I’ve had Chinese brands of beef jerky that are just fruit punch flavored beef jerky. And so like for me that’s sort of a callback to this. There’s an entire Chinese beef jerky store in a Asian garden mall down in Garden Grove, and boy, it was like a buffet for me. Yellow curry beef jerky, fruit flavored beef jerky, some beef jerkies you didn’t know the name of, but that never stopped me from eating a jerky, that never stopped me from jerking, so, in the mall… So I’m gonna let this marinade for 24 hours and then we’re gonna start lacquering and basting. I don’t reckon I’ve ever seen any food that looks like that. And that’s pretty exciting ’cause we’re out here breaking new ground. No, it does look very Char siu like, which is rad. Did we go a little heavy on the red food dye? Who knows? It smells like a fruitcake that was thrown in an Arby’s dumpster, ’cause you’re getting all of that meat flavor going on there and you’re getting like that sort of fruit punchy, cherry flavor from the Skittles. He’s gonna taste intensely delicious if he can get past all that artificial fruit flavor or lean in. But I’m gonna lacquer this one more time. I’m gonna take some of that juice. Yes! Oh, baby boy, look at you. We’re gonna lacq- I cannot believe what the hell this looks like. This is incredible. We’re gonna lacquer this one more time, pop it back at the oven. And then we’re gonna slice it, serve it pretty simply with yellow Ski- We’re gonna serve it pretty simply with yellow Skittle rice and purple Skittle blanched bok choy. We also made some orange Skittle chili crisp. This is gonna be dank. Best meal I ever had. That’s a tough one. I mean, there’s always like the childhood version. There’s like, the pastas I grew up making, my mom made me as a kid, those are amazing. I will, as a weird brag, I was recently in Copenhagen and did get to go to Noma. While my wife, who’s an amazing comedian, was on stage for “One Night In Copenhagen,” I ate at Noma alone, and she was not there and it was an amazing meal. But not ’cause she wasn’t there, just ’cause it was a really good meal. All right, Chef, for course number two we’re sticking with the Chinese-American classics that I grew up on. Sorry they put a tape here for me to put my pelvis against, I’m putting my pelvis on the tape. So what we have for you today, this is a red Skittle Char siu. We figured, what’s like a red sweet dish, right? This makes sense. So we got that cherry flavoring coming through on the Skittles, but of course, all of that Shaoxing wine and the fermented bean curd. We have a Skittle chili crisp, everything homemade. Trying to keep some of that texture of the Skittle, you know, lets you chew on it longer to experience the flavor more. Some yellow Skittle steamed rice, just in the hue and essence of that Skittle. And then a little bit of blanched bok choy, as you can see. The Char siu with the Skittle sauce is a really smart idea. Thank you. I’m saying it now before having tasted it. And then did you sneak any MSG anywhere? We did, we did. There was a bit of MSG in that marinade. Amazing. Yeah, yeah. I’m sorry. So are there Skittles in the rice too? They are. So it was just steamed in Skittles hue, essenced with Skittle. Yeah, it’s in there but it’s subtle. I’m doing the the food criticy, single component bite- Oh, do it, do it. Try it all together. I wanna taste everything separately- Do you ever say, “Chef recommends” here? Oh, often. “Chef recommends combining it all into one bite.” Yeah, yeah, “Chef recommends, just put into a blender “and drinking it with a boba straw.” That’s mostly a color attack, not a pallet attack. We’re trying to really just get the essence, like can I waft the, the chef recommends wafting the dish at the guest. Did that improve your experience? Fill out a comment card after. That chili crisp was actually kind of fun. It’s got heat. That’s the cool thing with this kind of a dish is, with a lot of stuff too, you can have, you can balance extreme with opposite extremes. Yes. So you can get like the sweet, sour, funky, umami, all kind of like ramp everything up. I would describe, it’s like getting punched in the face in both directions at the same time. So it stabilizes. Smart. The jaw surgery is expensive but it’s smart. You tasting the rainbow? Yeah, you know? This is a food that wants that processed saccharin Americana thing. I’m pleasantly surprised by this one. I was gonna say, if the soup pairing is bad, that we’re gonna plug my YouTube show, so you can watch it by clicking right here. But I’m not gonna do that because this is better than the first dish. That’s good! That’s good. We’re improving. By the third dish you’re gonna be blown away. That’s gonna be the sweetest thing in the world, I’m thinking. Oh, you just brace yourself. One of the things that really kills me in a restaurant is when they ruin the pacing of an evening. Where you’re having that first drink, you get the first bite in, you’re feeling really good, you’re waiting for the next meal to come, you’re waiting for them to come back for your drink. And all of a sudden you’re just kind of sitting there for like that 30 minutes where the buzz wears off and you’re like, “This sucks. “I wanna go home now.” All right, we filled him up with a bunch of pork, and rice, and all that starch, and now we’re moving on to dessert. But do y’all wanna hear some history about dessert? Can I waste time on this real quick? Yeah! History of dessert! Dessert is a uniquely western European concept, literally coming from the French, desservir, which literally means to de-serve a dinner table. And so while people were clearing the dinner table, they would serve a dessert or a deservir to cleanse the palette, a little sweet thing. But it is a very French dinner, fine dining style thing. And so in China, the concept of like a dessert after every meal might not exactly exist. Painting with a broad brush here, but there are a lot of really delightful Chinese sweets and tang shui is one of my favorite things. It’s like a sweet soup, and I’m a big fan of wet foods. So we’re gonna make that right now. We’re gonna make one with sago pearls. This is like a starchy, it’s tapioca like, but tapioca is made from cassava and then sago’s made from the starch of a palm heart. It’s a very specific type of palm. So we’re gonna do that and we’re also gonna thicken it up. We’re trying to like marry the idea of like that sweet soup with a custard. So we’re gonna be thicken it with some taro and some coconut milk as well. And then of course we got the green Skittles in there, just gonna add some of that like, is this lime? Green Skittles are lime, right? They’ve always been lime? They were lime, then they became green apple, then they became lime again. Are you serious? Because people hated green apple. People hate green apple? That’s why we’re doing lime juice in there as well. So we’re gonna add our sago pearls. These are so fun, man. I love all like the Chinese cannon of desserts or like Vietnam, you have like, it’s called Che, which is like a, like my favorite is a corn version of Che, which is like a, just basically a corn custard topped with condensed milk. Oh, it’s so good. We’re gonna add coconut milk in there. Sweetened condensed milk, to get all that nice sweetness. And typically the tang shui are not as sweet. There’s that one, they get a dim sum that’s like the ginger and tofu. Mmh! Give me all that. And now we’re gonna melt our green Skittles in there and then I’m gonna let the Skittles melt before I add the taro. Gonna add a little bit of lime juice. We got no dairy in there, so we don’t gotta worry about cuddling. We’re gonna reinforce some of that freshness, ’cause we’re getting a lot of that sugary sweet candy soupiness in there from the Skittles. Also, Ski- Oreo did a pop-up restaurant, you know, they had like Anne Burrell or something, cook for it in Times Square. Skittles, your new pop-up restaurant, we’re here. All right, bring this to a boil, let Skittles dissolve but you already see all that green. You see all the green? We have green food dyes in case we wanted to reinforce that greenness. I don’t even know if we’re gonna need it ’cause we got a lot of the green color leaching outta them Skittles right there. And then, I mean, we’re trying to go pretty simpler on this dessert, so we’re just gonna add the taro in there, that’s gonna thicken it up, it’s gonna hydrate the sago pearls. It’s gonna get nice and starchy, and have a simple elegant presentation. I think we’re gonna blow him out of the fricking water with this dessert, right? Right? Right? Validate me! I very, very rarely order dessert at restaurants. Like I said, you know, to steal a line from Kevin Bludso, “I take my sugar in alcohol form.” But I will occasionally, if there’s a great dessert, I’m a believer in liking great versions of anything. So a great dessert is great. Shout out to the strawberry ice cream at Antico, here in Los Angeles. But yeah, I’m not looking for a chocolate lava cake at, you know… Where do they make that now, Bennigan’s? Well I don’t know. Chef, for your final course, we wanted to give you something elegant, something light to end the meal. This is a play on a Chinese Tang shui, or the sweet soup. So we’ve done actually a custard with sago pearls, taro, lime Skittles, and a little bit of lime zest. On top, you have some desiccated coconut, lime Skittle grass jelly, made in-house. Of course! Who the fudge do you think we are? And then some candied lime zest on top. This kind of feels like I’m in, like a 2004 corporate activation restaurant. Yes! Oh, chef actually recommends that you just stick your whole face in there, and try and lap it up like a dog. Not a lot of smell, actually. The coconut comes through a little bit. You thought I was gonna snort it? No, I thought you were trying to get high. I was like, “Bro, you can’t do that. “You can’t do that here.” After 5:00. Go to the alley. All right. You said soup? Well, wait, it was a kind of like a play on like the saga pearl soup, but we turned it into like more of an American pudding. Okay. Yeah. It is another example of, Boy, I wish the Skittles weren’t in there- God dang it! But not bad at all. Texture’s nice. It’s got a little bit of like, a health food overnight oats with like collard greens in them, look to it- Yeah, fair enough- Does not taste like that at all. Do you think this looks like a dessert that a restaurant who fired their pastry chef would make and then just keep in a walk-in, and then just throw on a diner’s table? This is definitely built for a service. Yeah, you could, naturally it was. These are, yeah, like there’s definitely, like if you come on the wrong day, you’re getting a five-day-old pudding with like a sweaty top. It makes me feel like you guys really should believe in yourselves more, and maybe just make regular dinner sometimes. And I think you’d be really good at it. Master gave Dobby a suck. Dobby is free now. We don’t have to cook with Skittles, everybody! We could just make good food. Overall, what do you think of the meal? All right, so it started out a little terrifying because I was like, “Oh man, this would’ve been so good if it didn’t have Skittles in it. And then you guys got, I think, better and better at figuring out how to incorporate the ingredient in a really smart way. The problem with the hot and sour soup to me is, it’s not benefited by being aggressively sweet. It can have a little bit of sugar, but then when you get into the char siu, now you’re like, okay, the sugar’s supposed to be there. We’re getting a glaze action. That bright red color belongs there too. So that all kind of made sense. And this one actually is the least Skittlesy tasting, considering it’s the dessert. Seems like a real mess up by you guys, but… We will mess up again. But overall, I’m very impressed by the work that you did, knowing what I do know. If I went to a restaurant, I would think that this place was going out of business very quickly. So you wouldn’t write a good review about this, if you’re back in like the Weekly days. My review would be, probably just be called, “Why?” You’re gonna wanna elongate that title for SEO reasons. I would say, “You know what would be great? “Is if this person made normal food.” Yeah, that’s fair enough. That’s fair enough. Having collabed with a lot of chefs, would you ever write a cookbook with me? I would be very curious to see what happened if we got to work together on something like that Could be fun. If you wanna see a Mythical Kitchen cookbook, comment below. Noah, thanks so much for coming on, man. It’s my pleasure. Finally, you’ll be able to join the ranks of Jeremy Fox, Nyesha Arrington, Kevin Bludso, and Ari Kolender. Give me the Michelin Star, baby! I wanna be on Fox, like Nyesha. We love you Nyesha. Hey, what’s up? Thank you all so much for stopping by “Mythical Kitchen.” If you’re not subscribed, don’t got notifications on, you should probably do it. I think it’d be a good idea. You think it’d be a good idea? You think it’d be a good idea? It’s one of the only channel I’ve ever subscribed to. That’s actually pretty rad. That’s a dab up there. Also, subscribe to Noah, check out his stuff. He’s incredible, buy his book when it comes out… January 31st. Hell yeah. See y’all next time. You’re too hot to handle and so is your bake ware. Get a Mythical Kitchen oven mitt, available now at mythical.com.