Uh-oh Oh God Hey, welcome to Mythical Kitchen, where dreams become food. At my previous full-time employer- Yes, I did exist at a place before this that paid me money to do things. Shocker, I once ranked all 34 items in the vending machine and Taki’s came close second to Miss Vicky’s Salt and Vinegar Chips. But this grilled cheese we’re gonna make with the Taki’s is going to come first. Also, you know, your employer sucks if they have a vending machine that only takes exact change and it’s 65 cents and you’re like could you really not just make this 50 to be slightly easier on everybody who has nickels anymore this is weird. Anyways, we’re about to make a nitro Taki grilled cheese. This is coming from the GMM will it grilled cheese episode. And also what a great way to spice spice spice up your life. Just like baby, sporty, ginger, jumbo? and I’m gonna say Blarn. Blarney? No, Blarney. Yeah, baby, sporty, jumbo, ginger and blarney. They saw spice up your life, just like this nitro Taki grilled cheese. We’ve broken the recipe down into three steps. You can sign the time codes right there. We got a full written recipe that works down in the description. Let’s get cooking. I would like to issue a sincere apology to the Spice Girls’ Tumblr community. They already came for me, said some very hurtful things. So I’m sorry for that, but I can make it up to you cause we’re making Taki’s pimento cheese. If you don’t know what pimento cheese is it is a delightful processed Cheese dip that hails from the southern part of the United States of America. That’s a weird way to just say the South, but it’s from the south and it is pretty much just like cheddar cheese blended up with like some mayonnaise and then generally canned diced red pepper AKA pimentos, pimientas, Spanish word for pepper. Is this right? So we added some Taki’s. We’re actually using Fuego Taki’s, not Nitro. Can I tell you the difference? No one’s a little redder a little spicer, a little bit more sour. We’re gonna blend this up right now and then we’re gonna add in our cheddar and all of our other ingredients. We’re trying to add some of that Taki’s flavor into there. There’s more flavor per square inch of Taki than any other food in the world. It’s like, do you remember Vanta Black when they discovered the blackest shade of black that existed it literally sucked up light around it. That’s what Taki’s do, man. So, we’re gonna add this, I haven’t had Taki’s in a minute, dude. I know I’m fiending. Woohoo! Add the lightning. So cheddar cheese, you’re trying to really spice this up. Pimento cheese- really great cause you can spread it, you can eat on some nice hot rolls, some chips, whatever. You got garlic powder going in there. In a grilled cheese, If you add that to, like a, a normal cheddar like a medium cheddar that has a nice pull you get the best for both worlds, creaminess and then also just that nice like cheddar cheese pull into it, add a little bit of New Mexico chili powder a little bit of Chipotle powder. This is going to the spiciest grilled cheese anybody’s ever had, this is onion powder and then some black pepper. Really wanna hit the spice notes in there. What really makes pimento cheese for me is the mayonnaise. If you didn’t think that blending cheese and mayonnaise was something that would improve your life you are wrong. You’re as wrong as I was about the names of the Spice Girls. What are they? It’s not blarn. It’s something like blarn though. It’s like Barty like bar- Barty. Barty Spice Bar Sharty Spice. Sharty Spice. That was her deal. She just, she, you know, Sporty played sports. Posh was all fancy. Scary was why was she scary? But then Sharty just Sharted on the tour bus one day and they’re like, your name your name is Sharty Spice now. Well we’re gonna blend all this stuff up. Oh, I added the brick of cream cheese in there. I call it Crogurt It’s a cream cheese Gogurt. Crogurt There we go. Now that’s a nice mayonnaise cheese spread. People say American don’t have culture. Well look at our mayonnaise spread My Nana American citizen. Will blend anything with mayonnaise. I grew up eating something called deviled ham where my nana would take canned ham. That’s right, they have the technology to do it now. Put ham and a can and she would blend it with mayonnaise and then we put it on crackers called deviled ham. That’s good eating right there. Love you Nana. Eh, let’s give it a taste first. Oh this is lucky. We gotta double wide. Oh that is spicy. That is rich. The Taki’s that we added in there actually soak up some of the mayonnaise in a really nice way. So that’s good. People are surprised to find out that I have no formal culinary training. And now just gonna fold in the pimentos Just gonna shmear it all around this bowl for roughly no reason. What? I thought that bigger bowl was for ice. Yeah. Where does the ice come into this recipe? Never. Not even close. There is no ice. But I was like, oh, maybe we’re gonna like keep a couple Diet Cokes cold right next to me. You know. Hey, the Coke zero ice bowl is here. Uh-oh Oh God We’re making tomato soup. I’ve said previously on episodes to save several food scrap items for soup. This is where it all comes in. Everyone bring in the last food scraps from the last three years. What? I told you to put it in the freezer for soup. You weren’t doing that the whole time? I was very clear. We should have like 18 salmon skins, four bags of carrot peels. Where’s all the garlic skin? Why I like making tomato soup. Very simple. We’re just gonna dice off a little bit of onion right here. I always just kinda eyeball it like we don’t like have an actual recipe in there but always, you know, the tomatoes are the star here. These are like the last great tomatoes of the season. But also, I would be lying if I was one of those people who was like, I buy vegetables seasonally. Like my brothers are like, I’m cooking fall vegetables and I’m like, I’m still just eating like two pounds of ground Turkey mush every day. And that’s always in season. So I’m gonna start sauteing off some onions. I always like to get color on my aromatics first before I add the tomatoes in there. Tomatoes, if you start sauteing them first they are full of water. So you’re not gonna get a lot of color on that. So you know, we’ll save this. Hey, save this for soup guys. Save it. There’s nobody over there. I keep talking. There’s nobody there. Now we got some garlic. You’re just gonna palm heel strike. Open that up. Um tomato soup. Too many of them are just marinara sauce. And I’m not specifically talking about Panera Bread Company but if we’re here and we’re talking about Panera Bread Company and tomato soup that’s just a cup of marinara sauce. It shouldn’t be something that would taste good on pasta. I mean like, listen I’ll eat a cup of marinara sauce, no problem. But when I’m making tomato soup. I like to, I like to strain it. I like to add a fair amount of stock. I like to finish it with a little bit of cream make it a little bit more Campbell’s than anything. And then also apparently I like to thicken it with Taki’s ’cause that’s what we’re doing. But we’re adding a little spice where we’re trying to go with that classic sort of tomato soup and grilled cheese mantra here. And take out handy dandy wooden spoon. Just gonna stir that up. I want a little bit of browning, a little bit of color. We’re not taking it to full caramelization. We’re getting that going. Ooh, crushed red pepper. Little bit of spice going on in there. Always toast your crushed red pepper in oil that gets it to like really open up and bloom. And when you’re making tomato soup you really want to caramelize all of the no. I said don’t caramelize it. I just that that Coke man. You’re not supposed to chug those. These onions are getting a little bit of color. I’m gonna take tomato paste and I’m actually gonna start like sort of caramelizing these down with the onions getting some direct heat contact on that. And then adding tomato paste is just going to like add one a little bit of body, a little bit of thickness two it’s just concentrated tomatoes so you’re just gonna add a lot more of that flavor to go along with the fresh stuff. I’m gonna add some nice big old chunks of tomato in here. Grilled cheese and tomato soup was never like my comfort food, you know, like my comfort food was like a nicely microwaved Hot Pocket. You know, that’s what I’m about. Like a Hot Pocket dipped in Cup of Noodles. I was never a Spice Girls guy but I was a uh back street Backstreet Boys In like first grade. We had to write like an essay, but we don’t really know what an essay is when you’re in first grade. But they were just trying to get us to practice writing. And we had to read it in front of the class. And I just, I wrote all the lyrics to Backstreet’s Back that I knew, which weren’t a lot. And then I just went up in front of the whole class and as a seven year old, just straight faced read the lyrics of Backstreet’s Back. The teacher was like, you can go sit down now Josh. And I was like, all right. Oh, Taki’s. I didn’t throw in my most important aromatic, the Nitro Taki’s. We warmed up with the Fuego Taki’s and now you see that these are three Pantone shades darker. And they got even more flavor! No chucks I’m in. Oh my God, I didn’t, I’ve never realized how much more picante Nitro Taki’s are then Fuego. It is unreal. You’re – the head scientist of Taki’s I feel like came from like an X-Men villains lair. You know, like it was like I used to develop antidotes for the mutant gene and now I’ve transferred all of that into just making the most flavorful food in the world. That is also probably let me guess preserving us from the inside out. Like put it into a corn chip, man. All right, we got Taki’s in. Now we’re just gonna cover this up with chicken stock. And then you can either keep it simmering you can throw it in the oven. But I wanna really cook this down let those flavors get to know each other for at least an hour. But I mean you can make this quicker if you want to but the more soups sit, the better they are. Oh my god, it’s already just leeching on me. Now I’m gonna get a rash check back in like an hour. Right? So we got the soup nice and finished. It’s been simmering for a long time. I put the basil on there, it smells it reeks of corn product. We’re gonna take it off the heat. I’m gonna add in the butter. The butter’s gonna melt as I’m blending it up. I’m also gonna add a little bit of half and half. I like a nice creamy, almost bisque-esque. That’s crazy word. Uh I like my tomato soups to be creamy. So I’m gonna add a little bit half and half in there. Yeah, a little bit more. That’s nice. You can add heavy cream or like milk or like almond milk, you know. And then we’re just gonna shove an immersion blender in there and that’s just gonna do it’s thing. And then we’re gonna strain it off. Cause I like a nice creamy soup. But again, that’s what separates man from animal. But the red food dye of the Taki’s is making this a horrifying color that is not natural at all. That’s more of like, it’s a bit of a Pepto Bismal pink. It’s kind of giving pink sauce from TikTok except this I think has a worse nutritional content. You seen that 444 servings of pink sauce. Get the heck out of town. Pink sauce. Look it up on TikTok. All right, so that’s all nice and blended. Just gonna go ahead. Mm, Mythical kitchen towels, great for soiling. Need to soil yourself in your car. Mythical kitchen towel. I’ve only soiled myself in the car once I was telling Ben this story the other day. You guys know this story, right? This is great. Ben always tells me to talk while I work. So I’m gonna pour this soup in here and talk about the time that I just willingly peed my pants in the car. And that was because, there we go. Okay, that’s good. I’m gonna strain this out. And that’s because here’s the thing. I was on a two-lane freeway and a tree had fallen over in the freeway. Look at that beautiful soup. And so I was on a two-lane freeway up to Santa Barbara and a tree had fallen over. So there was two hours of dead stop traffic cop right behind me. I didn’t have any like one air conditioning that car or a back windshield. And also the radio stopped working so I had Nothing to like keep me busy at all. So I would just eat candy and drink energy drinks and drinking energy drinks in a car is a great way to need to pee. So we’re sitting there for two hours cop right next to me, need to pee. Can’t just get out of the car on the freeway pee anywhere near a cop. I didn’t even feel comfortable peeing in a Gatorade bottle cause I was like I’m not gonna become a registered sex offender and pulling the dingle dangle out in public despite needing to pee. And surely other people had to deal with this problem. But I don’t know what they were doing. And so I just decided that I would take a gym towel, put it into my jeans, and then just pee right there in the car. And then I just sat in my own pee for about an hour and a half until eventually I made up to Santa Barbara. And I vowed that I would never tell anybody. We got tomato soup strained and blended. I kept eating Taki’s offscreen. I’ve eaten about three bags of them bad boys. I actually strained half of it and then kept half of it all just, you’ll see the soup later. Right now we’re gonna go ahead and make this Taki’s grilled cheese. The plan here is to do like a like the way you cereal crust a french toast. You know how you do. So we’re gonna dip the bread in egg batter just so the Taki’s stick to it. Check this out. This is real, real culinary school stuff right here. Cause it’s like this Taki’s crust of bread. It’s funny. And then we’re gonna get some butter and I’ll melt half that in the griddle. Let that butter go up pretty low and slow right here. Take some pimento cheese. I’m gonna spread that across the bread. There we go. I wanna do one side with pimento cheese touching the bread one side with pepper jack dressing the bread. Ooh uh-oh. I’m gonna take this Taki side down we’re gonna start grilling it off it’s probably not gonna be able to melt the cheese too well. So we’re probably gonna have to pop this in the oven. Hold on, I more pimento cheese. Oh man, I feel like we need to make more food spreadable. You know like, like nduja is basically a spreadable salami. You know, people, enterprising people thousands of years ago noticed that chickpeas should be spreadable. They made hummus. But you know, now I’m thinking about like a Thanksgiving Turkey. You just make that into a paste. Put it in like a toothpaste container. You know, spreadable Turkey. I’m saying think about it. Oscar Meyer, I wanna make you money. Okay, now we’re gonna top I just keep putting food in my mouth. Its such an instinct. Is that an instinct for everybody else? Like if there’s food around you it needs to go in your mouth. Freud would’ve called that an oral fixation. So gonna crust up another piece of bread. Hold on. No, no, no. Not good enough. There you go. You wanna really mash it down and gonna give it one . There it is. And now we have perfect Taki coverage and that’s gonna go on top. And we’re just gonna griddle this off. Check back. Is it getting spicier in here? Or is it just that I touched my eyes with some Taki’s on my hands? It’s both. Alright, so we got this delightful tomato soup. Look at that luscious, viscous consistency. When I think of comfort food, I think of viscosity. That’s right. Alright. So we got our soup filled up. Yeah, this is probably a good amount. We got a lovely little basil plant. We’re not allowed to have a kitchen cat. And so a basil plant is all we’re allowed to take care of. Ooh, ooh. Finish it with some fresh Taki’s on top. Lovely. Look at that. She’s glowing. This is a great comfort meal. Great for kids. You know we’re in fall little olive oil around there. And then boom, just some basil right in the center. Lovely soup. And now our Taki grilled cheese. This is the star of the show folks. Oh my gosh. Have you ever seen anything so incredible. Live studio Audience clap, please clap, please clap. Now we’re gonna cut it in half. This is called a bris Mazel Tov. Please be a cheese pull. There’s no cheese. There’s no cheese pull. It’s just a sandwich. Sorry. I’m sorry. I thought it was gonna be a cheese pull but it’s just a good sandwich. Please look at it. Live studio audience, no you brought the energy today. You get a sandwich. I wanna present my nice plate. This is a metaphor for cooking at home where I wanna save the nice plate for my friends. So what I’m gonna do is I’m gonna take the sandwich scrap that I sliced off to make it look prettier. And I’m gonna dip it in my own little personal bowl of soup. Oh. Oh my God. Oh my God. Listen, my palate is completely blown out from just eating Taki’s on the side. And then every time you eat a Taki you gotta chug a whole Coke Zero They just keep getting back in that ice bowl. So I don’t know what I’m tasting anymore. All I know is I am loving it baby. Not copyrighted by McDonald’s. I can just say it too. Eat it. Ronald, Grimace, come at me, bro. This sandwich is really delicious. It takes tomato soup, grilled cheese kicks it up to another notch. I’m a fan, but we’re gonna see if. I really did touch my eyes with Taki’s that’s okay. Oh, we’re gonna spork a friend, Nick. Welcome to MTV sporks, You just got sporked bro. Hey Nick Hello. Do you wanna Nope. Wait, hold on. I feed. I feed you. Okay. I feel like we haven’t sporked someone in a while. You haven’t? Have you been sporked? I’ve never been sporked. This your first sporking? This is my first sporking. Oh my God. Well enjoy here. Do you want soup or sandwich first? Sandwich. Okay. So this is a Taki crusted grilled cheese. Got it You can bite the sandwich yourself. But I legally have to spork you the soup Taki crusted grilled cheese pepper jack Taki pimento cheese in there. And then a Taki infused heirloom tomato soup. Ooh. Yeah. Dig in. Are you a dipper? Yeah. I’ll dip. You doubled dip? Yes. Only if I know who I’m with you know I Yeah If I, if you’re a stranger, I’m not double dipping. No, no, no. I feel that. I feel that You gotta you gotta be comfortable with your partners. Definitely. All right. What were you talking about? Huh? Nothing Hold on. Airplane coming in the hangar. I’m trying to like not get soup on your expensive equipment. It’s fine. It’s all soup friendly. Yeah it’s good. That was really good. Yeah? I like the crunchiness on the outside. It’s nice. It’s got that like cinnamon toast crunch, french toast thing. Except it burns your bottom. Yeah. But not in a bad way. No In a really nice way. Like this is the most pleasant version of a burn. Yeah. I feel like people are afraid of a little burning bottoms in the morning. And I don’t think they should be I, I, I thoroughly enjoyed this. It’s very cheesy. It’s a good little soup. We got more soup if you wanna take it home. Yeah, I’ll take it home. I appreciate you got, You got a little schmutz you got a little, Can you help? Can you help me out Can I, I’m gonna spark it off. There you go. And right back at the last little bit That’s a little bit gross. All right well thank you all so much for stopping by the mythical kitchen. Nick, thank you for being a little Guinea pig here. And if you missed MythiCon, don’t worry about it cause we got the Mythicon merch over at mythical.com. Go check that out. Get you some. Thank y’all for stopping by mythical kitchen. If you’re subscribed, that’s cool. If you’re not subscribed, you’re dead to me. You hear me? Dead. I’m kidding. But if, if you wanna subscribe, that’s pretty cool. Drop a comment, call my personal phone number. A couple of weird fans have found it on the internet somehow and I don’t know how to scrub that So I just get like some people leave me like a voicemail, like Josh. I’m high. And I’m like, that’s cool. I guess. See you all next time. Hey, you cook up your own feast wearing the Mythical Kitchen Apron. Available now at mythical.com