This doesn’t seem to be working! Welcome to “Mythical Kitchen” where dreams become food. Today, four chefs enter “Mythical Kitchen” stadium, hungry. Yes for food, but mostly for battle. Stop holding the potato like that. Sorry. The secret ingredient for today’s battle… Potato! No. No, you’re going to break your teeth. I don’t like it. It all hurts. Two Jews under one Jew leaf- I think the stove might be warm. This is latke Thunderdome. Yep. The stove’s on. Watch your own peril. [Stagehand] Okay. Move your hand. Move your hand. Oh, we turned the stove on. I have won four. Nicole has won three. Trevor’s won two. V’s won two. Unless Nicole can best meet today in ‘Battle Potato’… Oh gosh. You did it. Then I will be the ultimate victor. Who will win this culinary battle of champions? I can’t bite it. Find out. We’re not doing that anymore. We’re not doing this anymore? No, no, no. Stand up. Stand up. I thought we were gonna cook this way. It was just for the intro. I could still do it. I’m pretty talented. Slowly. Okay. I know but like slowly. No, no, no. I got it. I got it. This is safe. Okay, tonight… Okay. Sweet. We’re making latkes. Latkes. But not just any latkes. We’re making spicy tuna crispy latkes. Yeah, ’cause we’re fancy. Yeah. It’s a play on spicy tuna crispy rice, which I always get when I go to sushi. I don’t know about you? I do. I like spicy tuna crispy rice. Yeah, yeah, yeah? I’m a big fan. Yeah, me too. That’s why when you told me this idea, I was like, Nicole, that’s the best idea you’ve ever had. Aww. You know how you guys do wicked smart? Because I’m Josh and I’m Trevor, and we’re wicked smart. Can we do something similar, but like really fancy instead of wicked smart? Really fancy. Yeah. But what’s better than really fancy? What if we– No, that- Hello Rich. ‘Cause want to do a curse word, but I know- What is it? Whisper it. Whisper it. Okay. Okay. Oh, you can say that. You can say that. You wanna say that? No. How do you know? I don’t think we- I’m Nicole. And I’m Trevor. And we’re bad bitches. I liked it. I liked it. Sporked. You like mayo? You like mayo? Justine, in particular, said this mayo rocks her socks. Rocks her socks. And it rocks my damn socks too. Can I tell you one reason why? You can do a little design with a single line like this. Nicole, not on the counter. Or hold on. Hold on. Or you can do a star tip. Can do a little, little blobs. Wow. The versatility of this mayo bottle. Go to sporked.com. Find out more about Mayo. Top of that tuna. I’m gonna get this sauce going. Can I move the cutting board ? Do whatever you need. Do whatever you need to get comfortable. I’m gonna start with my sauce. I’m gonna add some ‘mayonai-sa.’ Some Sriracha. That’s good. Some soy, and then some chili oil. So what’s up Trevor? Well, you, you told me to cut the tuna, and I forgot where I was. I started cutting it, and I went into dreamland. Oh yeah? I literally could not tell you what was going through my head for the last 20 seconds. Well, you’re doing a really good job chopping. Do you think we should like cube it, or do you think we should like hack at it? Well, I was gonna cube then hack. Okay. ‘Cause I think that like hacking right now as I swing the knife near my hand- Yeah. Yeah. Isn’t like the best idea. For sure. For sure. So… But yeah, I’ve been to some places where they hack at it, and I’ve been to some places where they cube it, but I like it hacked up. I like it when it’s nice and ‘mooshy.’ I just added some scallion whites and some fish roe. Holy freaking balls. Specifically… Really? Specifically tobiko. Yeah, it’s holy freaking fish balls. Okay, so you told me that you wanted me to really just double knife this. Yeah hack at it. Yeah, yeah, yeah. Go for it. Go for it. Okay. This doesn’t seem to be working. That is not how I imagine this going. Did you imagine it going that way? Yes, chef. Wow. Yeah. So totally didn’t just fling tuna all over the place. This was the plan from the start, and it’s going so well. For sure. For sure. And it’s almost all nice and mashed up. Absolutely. Totally don’t know what that other knife is for. Never even used that. No, no, no, no. It’s just for decoration. ‘Chuner’, innit? You happy? Yeah. How’d it get so sticky? I, well, is fish. Go ahead and scoop it in here, boss. Scoop it. Yeah, yeah, yeah. Here. Here. Hands smell like fish? Yeah, they sure do. It’s okay, fish. Does anybody else get that? No. It’s just me and you. You want more? A little scoopy more. Yeah. We’ll give the rest to Josh. Protein. He’ll make it into a smoothie or something. Yeah. Yeah. So let’s just let this hang out for a little bit. Let the flavors, you know, introduce themselves to one another. Wait, wait, wait. Check this out, check this out, check this out, check this out. Hold on. Hold on. Hold on. Hold on. Shh. Shh. Shh. Shh. Shh. I need absolute silence. I need absolute silence. I need absolute silence. Tuna man. It’s like a snowman, but a tuna, innit? We can cut? All right. Let’s get to shredding some latkes. Quintessential part of the latke making process is taters. I’d say so. Some sort of root. Oh, that’s too big. Oh. Here. Let’s do this. There we go. I like to use this method instead of us going around and using one of those box graters. You know, I’m trying to make latkes for like 15 people. You know what I mean? Yeah. This is fun to watch. It’s a fun trick. A lot of people don’t know that this attachment is actually very quick and fast, you know? Team for shredding just about anything. Anything you need shredded, we can do it. That’s right. I’m gonna add some onion in there too for a little bit of flavor because the secret ingredient to a good latke is a significant amount of onion. Yes. But you need that flavor in there. Okay. Go ahead and turn it off, chef. Got it. Okay. Cool. You gonna shred the onion in there? It’s already been shredded. Yeah, I did it already. Oh, you did the onion already. Oh, my hair. Go ahead and start taking this out. And just using your hands, you know, get in there and throw it in that strainer fixed with some cheesecloth. Are you a big latke maker? Is this your first time making latkes? It’s funny cause I know the answer. Actually. Yeah. This is my first time making latkes. That’s cute. That’s really cute. Look how much water comes out. Wow. It’s like potato. Oh yeah. Well here’s the thing, Nicole, this is my first time making latkes, but I’m familiar with how wet a potato can get. Yeah, you are from– We’re the perfect team. A Jew and an ‘Idahoian.’ That’s what you guys are- Idahoian. You guys are the people who call them Idahoians. Yeah, Idahoian. Yeah. Yeah. Wow. Look at you squeezing that tater like it’s your goony. Beans. Beans what? It was a placeholder for a curse. I think I’m gonna get you another bowl. Frick. Hold on one second. You keep doing that. You keep squeezing away buddy. Keep squeezing away buddy. I have squeezed so many things in my life. This might be my toughest challenge yet. What’s the toughest thing you’ve ever squeezed? Probably this. What’s the hardest thing you’ve ever squeezed? Um… Yeah. That looks fantastic. You take a little breather. You’ve been working real hard. I know like, I have. I have been working hard. Yeah, all right, so I’m gonna start assembling my sushi rice-spiked potatoes. What does that mean you ask? Well, sushi rice is delicious. Yeah true. Good point. You wanna know why? Because they have a vinegar, salt, sugar mixture Because they have a vinegar, salt, sugar mixture that goes in it, and it’s really good. Yeah. And it makes it really delicious. So we’re gonna be emulating that by adding vinegar. Yeah. Salt. Sugar. What kind of vinegar? I use rice wine vinegar. Rice wine vinegar. Yes. That would be common in sushi. Yes. Correct. It would be common. Okay. I’m gonna add an egg. The thing about latke making is it’s all based on the potato. Yeah. And you never know what you’re gonna get. You know, you might get a really soggy tater. You might get a really dry tater. Right now- These ones felt pretty soggy. I don’t know like- But you did such a good job squeezing ’em out. Hands are pretty wet. Oh, and a special ingredient. This is schmaltz. Schmaltz. For those that don’t know, schmaltz is Yiddish for chicken fat cooked with onions over a long period of time. Is that the, just that one word means that whole sentence. Yeah, pretty much. I don’t really have a dictionary handy. I have one on my phone, but I don’t wanna go look at it. Pull it out. You wanna help me- Yeah. Shape some potatoes? Yeah. Okay. So I’m feeling like the size of my palm is like a piece. Well, but the size of your palm is much smaller than the size of my palm. That’s true. Palm me. I feel like you went way bigger than the size of your palm. Because this is the size- Yeah probably. Of my palm. Probably. Throw it in there. What? Throw it in there. You psychopath. Why? Throw it in there. What are you so scared of? Oil? Okay, don’t be scared. Come on. Don’t be a baby. I freaking nailed it. See? Trevor. I’m goated. There’s nothing you can’t accomplish. It’s what I said. Swagged out white boy goated with the sauce. That’s right. You are goated with the sauce. What does that mean? Somebody please tell me what that means. All right, so Trevor and I are gonna watch these latkes cook, give’ em a nice flip in about 3-4 minutes, and then we’re gonna assemble our spicy tuna latkes. Let’s do this. Hit the gritty. Yeah, goated with the sauce. Goated with the sauce. Hey Trevor. Did you notice my earrings? They’re tuna sandwiches from Subway. It’s… Really? Subway? Yeah. Are you a big Subway fan? I like to eat fresh. I hate Subway. You hate, what is is wrong? What is with the Subway erasure? I think it’s delicious. Do you know who Jared is? I’m making a flower. Oh yeah. Trevor’s making an avocado rose. I used to do this at the bakery I worked at. I had to do these all the time. We had avocado toast and anytime we made avocado toast, I would have to do one of these. You’re kidding me. Yeah. And people really like avocado toast. They really, especially in, was this in California? Yeah. So basically what I’m doing is you just cut the avocado into thin slices and then you spread it out and then you just roll it up. I think that’s a really nice thing to put on a single latke. That’s really nice. Everyone, please. Clap. I’m sweating. Please. I’m sweating. Thank you. All right. I’m gonna take- I’m talented. I’m gonna take my warm latke, and I’m gonna put a freaking- We made latkes. I forgot. Yeah. I’m gonna take a- Tuna, innit? Sorry. I’m gonna put a frickin’ mountain. Is that from a me-me? No. It’s just like a thing that British people say. Tuner, innit? A tuna, innit? Tuner in it? Like oh, that’s tuna, isn’t it? Well they say “choona.” Like, “Chooseday, innit? Chooner.” Uh-huh. Uh-huh. ‘Cause they, I don’t know. Don’t ask me any anymore questions. I’m not going to regarding this. Okay thank you. Go ahead and put that avocado rose on top of that. Wow. Stunning. Stunning. Wow. Look at that. And then a little bit of this. Oh my god. Are you hitting the gritty? Yeah. ‘Cause this is sick. Hold on one second. I’m gonna hit the gritty too, but I’m gonna do my song with it. Quick. Yo, do it. Do it quick. ♪ Goated with the sauce ♪ ♪ Goated with the sauce ♪ ♪ Goated, goated ♪ ♪ Goated with the sauce ♪ All right. Hey there. Ta-da. Spicy tuna crispy latke. Read it and weep. You’re going down Josh and- You’re pushing it out the frame. Oh, I’m sorry. You’re going down, Josh and V. With your stupid rendition on a latke. Stupid latke. Stupid. Ours is cool. We hit the gritty while we were doing it. ♪ Goated with the sauce ♪ V, we don’t need any fancy tricks. No we don’t. We don’t need avocado roses. These are hands. We need our hands, and we need heart. ‘Cause we are cooking right now with love. We are cooking from our heritage. We are doing the ultimate Jewish-Mexican fusion. Who are famous half Mexican, half Jews? Oh shoot. Jonah Hill in 22 Jump Street. Oh yeah, that’s a good one. That’s a good one. Yeah, you know. I had to really think about it. Anyway, so we are making a huevos rancheros latke. I’m so excited for this. Growing up for me, latkes were just like hash browns. It’s like, oh, it’s like a McDonald’s hash brown. But instead of Irish, it’s Jewish. And instead of a clown, I guess my grandma kind of had the perm looking like Ronald McDonald, you know? She still does a little bit. She does. You’ve seen my grandma? Yeah, I have. She’s a lovely woman. Lovely woman. She taught me how to make latkes, so we’re gonna channel all that into this today. V, so we’re making like a cotija poblano tortilla chip latke as the base instead of using like a tostada. Then we’re gonna do some schmaltz refried beans, fried egg ranchero sauce. Ooh, I’m so excited for this. Has to be good. I feel like there should have been like a Jewish and Mexican power ranger. We didn’t have that. What color was it? We didn’t have that representation growing up. You know what I mean? What color would it have been? I dunno. Like you could have like a blue and white like Jewish power ranger, you know? And then like one, just like wearing the Mexican flag. Like he’s rooting for L3, the soccer team. L3. L3, man. That’s what their team name is? Is the number 3? I don’t know what three means. Probably. Three? Oh, it would’ve been tres. I’m stupid. All right. I’m just gonna bash the hell out of these tortilla chips. We’re gonna use this instead of masa meal. I think it’s gonna add a really nice crunch. Yeah, I’m just adding lots of goodies. We have some spices, some chili powder, some paprika, some garlic powder and- Cumino. Cumino and some salt. As Guy Fieri would say, “He is Jewish.” He said that? The Fieri-stein? He had to shorten it at Ellis Island. Throw in some more cheese, and throw in some more of the chile. All right. Got you, got you, got you. The cheese should get nice and crispy like a Parmesan. They call it Cotija Parmesan de Mexico. Say it again? Cotija. Cotija. Cotija. Latkes are all about feel. Okay, show me. No, no. ‘Cause this is- These feel all wrong. You’re teaching me now. These are all wrong. Hold on. Hold on. No, we’re good. Oh. They feel a little wet. Yeah, they’re a little wet. You put a lot of egg in there. There not holding together. I think, or do we have masa? This has just turned into a chop batter. Nicole, the masa. Nicole. Help. Nicole. I know we were once enemies, but now we are friends when I decide I need something from you. Talk about relatable, am I right? One second. You want matzah or masa? Masa. Oh, I thought he meant- No matzah. Masa. Masa. Mas masa. Hold that. Hold that. We’re gonna add a little bit of masa to this. I knew somebody in my class that had the last name Masa. What? Are you sure you not talking about… Nevermind. Excuse me. This smells incredible. Hold up. This is way too loud. We gotta add more in there. Okay. Is that good? That’s good? Yeah. That’s great. Dude. Dump that in. Dump that in. Your grandma would be proud of me? I think we can go. Yeah. Yeah. She’s like… Ow. Fudge, man. That hurts. I’m scared. V, you can’t be scared. You gotta, oh God. We have the power- Of Mexico. Dude. And Larry David- Okay. Ready? On our side. Ready? Yeah. Patron King of the Jews. Don’t throw it. Are you gonna throw? Dude, you’re dropping so many potatoes- ‘Cause you’re crowding me- On the floor. And you’re gonna throw it. Oh, right in the face. The latkes almost maimed us. Oh yeah, they did. Did maim me. I thought you said named us. I said, “Bro, what?” Jewish God’s angry. What have I done to deserve this? Sorry God. Is it because I uncircumcised myself? You’re making ranchero sauce? Tell the people. Tell the people. Yes I am. Yeah, so I’m gonna start with some butter. Put the nice little graphics up. This is Vermont butter that the Sporked team recommended is the number one butter on their list. So we’re gonna use it. Go to Sporked.com. See all your grocery aisle needs. Actually, I mean like, actually it’s really helpful. We’re like that’s the reason it exists. It is. It is. ‘Cause of that. I’m making some beans real quick. We have some black beans that we simply pressure cooked with a little bit of onion and bay leaf. And so now we’re gonna do like a schmaltz refried beans. Schmaltz is Jewish gold. Not that kind of Jewish gold. Not the, that like- The one you wear? No, not that one. That’s a myth. That is not all Jews. Some might like, I don’t know. I don’t. Does Nicole? Okay. Nicole has a bag- You need a Cuban link. of Jewish gold or whatever. I don’t have that. Just like a thick one. But no, Schmaltz is rendered chicken fat. It is used a lot in kosher cooking. I just think it’s the best tasting cooking bet. It is freaking good. Okay, so we’re just gonna start frying these beans in the schmaltz. That’s lovely. I wanna get ’em nice and toasty in the schmaltz. I’m gonna add a little bit of salt. A little bit of salt. I’m not gonna lie. I ate some candy off screen and now I’m not gonna be able to taste new things. I got a bunch of candy taste in my mouth. What kind of candy was it? I found Whoppers. They’re like my favorite candy. Ew. They’re so nasty. Yeah, that’s why nobody else is eating ’em. And they’ve been there for months, but I, I’m the one that keeps going back. I’m gonna start mashing these up. I want these to be like a true like refritos, right? Like not, ♪ Refritos ♪ Not a puree. Wanna be nice and chunky but also liquidy and really fatty. Hugs your mouth from the inside. Anyway, I’m making ranchero sauce. This is kind of like a nice, little remix of my mom’s recipe, and I put some jalapenos in it. She doesn’t make it hot ’cause you know you gotta feed the children. This is blending both our heritages. This is where we can really bond on this. We can. Is tummy issues. Jews- You have no tummy issues. No. You know what’s funny? What are you talking about? No, no, dude, check this out. I will though you. You eat everything, and you’re completely okay. My brother, Jonathan Zachariah Scherer. You’re skin’s okay. Like that’s such bull. He had no tummy issues for 33 years of his life. And then suddenly, the wrath of Jewish God- Yeah? Came down upon him, and he literally called me yesterday. He was like, “Hey, my stomach hurts sometimes.” And that’s the most he’s ever opened up emotionally to me. So that was big. I don’t believe I’ve ever made salsa ranchero from scratch before. Really? I’ve eaten it a lot. It’s one of, huevos rancheros is one of my favorite brunch dishes of all time. Most of the time when I’m eating it, I’m hungover because if I’m at a brunch that means it’s the weekend. Yeah. I don’t have a problem per se. Yeah. You know? Yeah. I have no issues. But all I’m sayings is, you know. Have you made this a lot? You said this is like a remix in your mom’s recipe. How’d you remix it? I use canned tomatoes. She uses Roma tomatoes and adds tomato sauce, like canned tomato sauce, you know, but this is damn near the same thing. Taste these beans. And it’s nice. Oh, let me add some spices. Dude. I got some cumin. I got some oregano, which I like a lot. Why am I ? These beans are 80% chicken fat, and I love it. And I got some- God, that’s silky and velvety. Caldo de pollo. My favorite salt. Love salt. Caldo de pollo, yeah. I call it love salt. Why do you call it love salt? Because it makes love to my mouth. Is it love or lust? Does it need more salt? Tell me. Or seasoning? It probably does. I was a little generous with it. I think you could use a little bit of acid. Yeah. Do you still have it left? Oh. Dude. All right. Good enough. You scared me. I think it’s getting there though. We’re just gonna let this cook down for a little bit. Then we’re gonna top our latkes? Yeah. Let’s do it. Top our latke. Do the gritty. V, we have our cursed latkes. We got our eggs simply fried. Sunny side up. We got our schmaltz beans. We got our Chipotle ranchero sauce in here. We got some avocado. We got some cilantro. We got some lime. We got some cotija. Holy smokes. Let’s do this. Yeah. There’s some building we’re about to do. Okay. It’s nice and hot. All right. So we’re gonna go schmear beans first. Wait, should we sauce the plate instead of putting the sauce on top? Or no? Should we sauce on top? I like the sauce on top. Yeah, I feel, it’s way more pressure. So it just doesn’t get like super sloppy, Put sauce on top. but it’s gonna get sloppy-toppy anyway. Okay. It’s a little, what’s wrong with the little sloppy-toppy? There’s nothing wrong with sloppy-toppy. There’s nothing wrong with sloppy-toppy, you know? Sometimes you can’t always be clean out there when you cook. No. Perfect. Then what’s our next layer? What’s our next layer? Eggs. Do you want egg on top? Eggs. What happened? I’ve been singing a lot. I don’t know what’s going on with me, dude. I don’t even sing. I suck. What? No, do you remember the time somebody tried to recruit you to be in an international girl group? Oh yeah. That’s true. Yeah. Dude came up to me- That’s sweet, man. At VidCon and was like, “Hey, I like the way you dress to be part of my girl group?” He is from Crakovia. All right, so we’re saucing directly on top of the egg. Yes. You leave this open though. Like you said, it’d be visible. Here’s the thing. Here’s the thing. We’re just gonna sauce. Yeah. There we go. There we go. Right across the top right here. Yeah. Ugly. Yeah. Yeah. What? Ugly. Oh god. Nicole yelled at me. You wasted the sauce, bud. Hold up. Plates up. Because Nicole freaking yelled at me, dude. Plates up. Nicole, that’s not fair. This isn’t base-ketball. Clean up on aisle three. Good movie. I wish I had those bangers. Bang, bang, bang, bang, bang. What is she talking about? She’s talking about thundersticks, but she doesn’t know enough about sports. Bang. Bang. Bang. Bang. So she just calls them bangers. You wanna follow me with the cilantro? Yes, I do. Beautiful, beautiful. One leaf? Three. Oh, wow. Look, I picked up- Or they have to be the unevenly spaced. It’s even. Beautiful. Okay, love that. Love that. You want me to put three on top? Yeah, yeah, yeah. Just do one. Just do one. Just do one. I like one. There it is. We have the same show as latkes. Speaking to my abuela and her babushka. Yeah. Babushka? Your bubby. Babushka? Which one of us is Jewish? I am. Gwynedd Stuart of Sporked.com do you promise to tell the truth and nothing but the truth so help you, Jewish God. I absolutely do. Why would I lie? Fair point. Would we all like to hold hands and say the Hanukkah prayer? Sure. Lead it, Josh Almost got it all the way through. Nice work. All right, Nicole, please present your dish. Sure. So what we have for you today, Gwynedd, is a spicy tuna crispy latke. So it’s spicy tuna with a sushi rice-spiked latke and avocado rose. And a little bit of scallion on top. Please enjoy. I’m sorry, chive on top. Okay, so what this looks like, what this reminds me of is a brown rock, which is, it’s like a fried rice hat. Like a little bit of fried- Exactly. Rice with spicy tuna on top. Yeah, that was our inspiration. But we did it with latkes. I know you love it. Okay, so I wanna get, I’m so scared of like messing it up. You can mess it up. Don’t worry about it. Go for it. It was made to be messed up. It’s so beautiful. Oh, thank you. I love it so much. Thank you. Enjoy. It’s a big bite. Eat it. It’s okay to. Okay. It’s delicious. Sorry, I didn’t mean to. Joshua made an audible noise. I’m happy. The creaminess of the latke goes so well with the creaminess of the tuna and then the creaminess of the avocado too. Yeah. Creamy. It’s a creamy experience. Creamy. We call Trevor the cream dream. Yeah, and I’m the cream lady. Gwynedd, I’m so glad that your compassion overlooked their burnt potato. So what we have today, this is an infusion of me. Oh. That’s not burnt. It’s not burnt. It’s well cooked. It’s the same color as yours. You need a fresh, beautiful- Okay. This is a nod to V and I’s heritage. I am Jewish and she is… Half Mexican. And I’m also- Did you forget? Well I’m half Jewish. No, I was teeing you up to say it, dude. Okay. Anyway, we don’t fight like this normally. So here we have a cotija poblano tortilla chip latke. On top is a black bean and schmaltz puree. Sunny side up egg, chipotle ranchero sauce, avocado, cotija, cilantro. Squeeze some lime. Oh, and we actually have a table-side presentation. We do. We take- Whoa. Yeah girl, you get a special. This is only for the… It’s gonna ruin it. What stinker. He’s gonna ruin it. Shh, everyone. Just let me concentrate. Can you let me concentrate for once? That’s it. That’s it. That’s a good hot sauce. What sauce did you choose? Oh, we chose Arizona gunslinger, jalapeno pepper sauce. Only the finest to our guests. Obviously. That’s really good. Okay. And so I’m lime-ing it up. Okay. This is one of the most embarrassing things that could ever happen to me in my entire life. I feel like I’m really bad at using a knife. You can eat with your hands- And fork. If you want to. Okay, I’m just gonna do what I did with the last one. You can eat it like a tostada, if you want. It just looks, yeah… I didn’t wanna just hack into it, but I do want to break that yolk, which makes sense, right? Yeah. It’s a well cooked egg. Huevos- Rancheros. Okay. Okay. That’s a well cooked egg, God damn it. Little baby. Wow. This is so beautiful. I feel like you’re latkes actually very well cooked as well. Thank you so much. Thank you. As well. See? I meant like, yeah, like if you were calling theirs… We didn’t know who she’s talking about.. She’s an expert at eating. Yeah. There’s so many flavors. I mean, layers. Cooking is a quantity game. Layers. This is one of, this is delicious. Like… Let’s go. Okay. Am I allowed to take another bite of this one to- Of course. You are free to eat however you’d like. Okay. Okay. Guys this is so hard. Too big to get in a bite though, huh? What did he say? You’re the worst. What did he say? What did he say? I wasn’t listening then. What he say? He said, “Too big to get in a bite though.” Mm, my God. I’m having one more bite of this one too. Am I taking too long? You are doing great. Only technically. Allow Josh’s lack of support to also reflect the grade of his dish. Please. Yes, please. I’ve made a decision. Ooh. Yes. Gwynedd on 3, 2, 1. Gwynedd on 3, 2, 1. When I get to the silent zero after one, you, from a descending count, you will put your hand over the winning dish. 3, 2, 1. Silent zero. Yes, let’s go. Yes. You cannot handle, we have Jewish God and Mexican God on our side. And that is something that can never be taken away from us. And V, you will now- What? Lead us in the Hanukkah. The closing ceremonies prayer. Okay. This was, they were both- No, you don’t want me to do that. This has so… It really just comes alive. There’s so much going on. So much is kind of our brand of cooking. Yeah, it is. I love this too. And the rose was the most beautiful thing I’ve ever seen in my entire life. Thanks Gwynedd. I’m gonna apply for Buzzfeed again. No. Like oh my God, no. Like actually don’t. They… Why do you think there’s so many “Why I left Buzzfeed” videos? No. Anyways, Nicole just left Mythical. So if you are the next senior culinary producer, send your applications down. I can– Nicole come back. I’m just kidding. What I thought. Nicole, please come back. I figured I was here so I could just take her place though. Yeah. Makes make sense. That makes sense. Gwynedd, thank you so much for being our judge. Happy Hanukkah to everybody out there. Happy holidays everyone. Nicole and Trevor valiant effort. I’m so sorry. The only reason I talk so much crap is I thought we were gonna lose. You suck. You suck. You suck. Yeah, but you suck. [Trevor And Vianai] You suck, you suck, you suck. I get it. And that’s the real holiday spirit. That’s right. Another bite. Thanks for subscribing. If you haven’t, screw you. Crazy. You’re too hot to handle and so is your bake ware. Get a Mythical Kitchen oven mitt available now at mythical.com.