If I tied this to a stick, and then got on Josh’s shoulders, I could like ride him, and be like, “Naah!” Today we’re taking the trusty $5 Little Caesars Hot-N-Ready Pizza, and we’re turning it into the fanciest version of itself. Oh, that was so uncomfortable. When I die, I want somebody to pluck my liver and put it into a Sunday gravy. This pizza rolls down Rodeo Drive. This pizza got a Porsche from their rich parents for graduation. She is thick. But is it actually gonna be better than the original? Let’s get cookin’ and find out. I wanna live in this moment for the rest of my life. I got a rabbit bone. Josh, this is very hot and very ready, and it’s burning my thighs. Trevor, I am very hot and I’m very ready, and I’m not burning your thighs yet. Crack open the pizza. All right. Good grief. I’m keeping the seatbelt on so I can buckle up for our trip to flavor town. Oh my goodness! Okay. Are you a fan of the Little Caesars Hot-N-Ready? I love it, dude. When I’m home in Idaho with my friends hanging out, the amount of times that we’ve just said, “Hey, let’s go get a Little Caesars.” It’s fast, it’s easy. Oh. It’s always there, and I love it. This is so melty. I’m actually… Dude, I’m worried. We gotta stall, we gotta stall cause this is untenable. Look at the cheese pull on this! Come on! Look at the cheese pull. All right, I’m dipping right in the ranch. Screw it. I think we gotta do it eventually. You gonna go Crazy Sauce or ranch? I’m going Crazy Sauce. I’m going Crazy Sauce. I’m gonna try and not get it in your car, though. Well, uh-oh. Mm. It’s excellent. I’m a Little Caesars apologist. I am too. 100%. There’s nothing wrong with this pizza. It is a good pizza and I will defend it to the day I die. Yeah. Josh, how though? Like, ’cause this is a very simple plain pizza. Yeah. How are we gonna make it fancy? I wanna keep it true to form. Yeah. So we’re gonna get some really good pepperoni, but I think we got some fun stuffing to play with the crust. I wanna do some foie. We haven’t done a lot of foie in the kitchen. Ooh. A little foie gras. Listen, it’s ethically sourced. It’s helping small businesses. Is it legal in California? Legal-ish. Okay, cool. You know, legal-ish. I’m excited to get cooking though. You think we can do it? I think we can do it. I think the hardest thing is just gonna be like, can we make just a better pizza than this? Time will tell, man. I trust in our skills though. I trust in our skills to not screw this up, you know? I think we can make it happen. I’m just saturated in pepperoni grease. I’m having the time my life. Yeah, my thighs have second degree burns. Trevor, you ever see “Charlie and the Chocolate Factory”? Yes. You know the scene where Charlie Bucket goes in the candy store and the guy’s like, “You can make a marshmallow” or whatever, and then he’s shopping around all the candies, and he’s happy as he’s ever been? I don’t remember that scene, no. It’s a really good scene. That’s what I’m experiencing right now. This is maybe more ingredients than we’ve ever had to make anything. So, let’s get to it. Little Caesars Pizza. The dough. Yeah. We’re doing that. That’s part of the pizza. Sauce is typically another part of the pizza. We’re actually taking inspiration from an Italian American dish. Like, we’re talking full on Sopranos-level Sunday gravy right here, but we’re doing it up harder than… What’s his name, Giuseppe Soprano ever did. There’s a Giuseppe in the Sopranos? I watched a couple episodes. I think you’re right. No, I think you’re right. We’re gonna get some oil in a smoking hot pan right now. Sunday gravy’s like a tomato sauce, except it’s got a just a bunch of animal parts in it. Nice. We’re doing a bunch of animals and a bunch of parts. So we have a whole rabbit saddle here. Josh, I hate to break this to you. It’s not Sunday. What? How dare you, Trevor? It’s not Sunday. It is Sunday. It’s Sunday somewhere, am I right? I don’t know what that’s supposed to mean. Also, I think Sunday gravy comes from the fact that they would have all these leftover meat bones and stuff. Oh, like throughout the week, and then on Sunday, I got the meat bones! You got the meat bones. Hey, I’m Giuseppe Soprano! I’m one of the other ones! I do the best to provide for my family, but sometimes a good man have to do a bad things. So, we’re browning up the meats right now? Yeah. We have a rabbit saddle right here. This is from, it goes from my saddle- Okay. Would be from here to here. You’d have a really long thin saddle. Yeah. I got a kind of bulky barrel saddle going. Yeah, yeah, yeah, yeah. But that’s what we’re doing there, and then we’re also gonna get some sausage in here. We got some sweet Italian sausage made with heritage pork. We got some hot Italian sausage made with heritage pork. We’re just gonna tuck that in there. Yeah. Get that going. We also have some pork neck bone with some really lovely bone marrow and collagen coming from the neck. It’s probably… Trevor, if you had to rank the pork bones- Yeah. Yeah. By how flavorful they make a Sunday gravy. What would you put the neck? Neck would have to be two or three, I’d say. Yeah. What’s number one? Number one? Foot. Well, I’m just blooming some yeast in this water with some sugar and some saffron threads. The saffron threads got stuck on the whisk, so I’m gonna have to kind of finger them off. Also, we’ve got this hand crank flour mill. Yeah, this is new for us. I spent about three hours the other day trying to figure out what an auger was. So, I’m gonna put some wheat berries in here. Yeah, so wheat berries. This is literally how you would hand mill flour. Refined flour, which we have right here, this is double zero which means that it’s extra, extra fine, typically really good for pizza making. What Trevor’s doing is he’s taking the whole bran and the chaff from the wheat, which actually has a lot of nutrients in it, but typically not as good for refined pastry. This is a slow process, man. No, it’s not. I was just doing it slow. Do you wanna see how to do it fast? Yeah, go fast, go fast! Because I got strategy, okay? Go as fast as you can. It’s all in the hips, really. Okay. You gotta really just… It’s a full body motion. The funniest part is, this isn’t a joke. This is just the best way to do it. He’s an athlete. Look at him go. I am. It’s like a whirling dervish out there. Oh, I hit the drawer. I got some scratches on the drawer. Can I try? Can I try? Yeah. Go ahead. Go ahead. Get it in. It’s all… Okay, so I see. I feel like you don’t need as much hip and body motion. No, you do. You do. I swear you do. No, no. Your arms are gonna get tired too fast. Oh my god. Oh my god. All right. Yeah, it’s a full body. Yeah, there you go. Well, you’re thrusting a lot more, I think, than I was. I feel like I’m at a bachelorette party at Coyote Ugly right now. We got a couple Châteauneuf-Du-Papes. If I’m being dead honest, I don’t exactly know what a Châteauneuf-Du-Pape is. What I do know, my brother, Jon Scherer, he’s been on the podcast talking about how wine’s a scam. He says Châteauneuf-Du-Pape with his whole dang chest. And that’s why we’re using Châteauneuf-Du-Pape. Jon, good news. We’re ruining some nice wine. You think that pan’s too hot or you think it’s good? The pan was too hot. The pan was too hot. I was just curious. I wanted to know where you were at. So, we’re just deglazing with these Châteauneuf-Du-Pape. What does that mean? Château is like a place. Yeah. Right. Neuf means nine. Pape means like daddy in French. So this is the château of nine daddies, which is a very, very famous wine château in France. Yeah, it sounds like a nice place to hang out. Yeah. Smell that. It doesn’t have much smell. This smells like cruelty-free foie gras. Non-force fed. Don’t come at us, morality police. These ducks gorge themselves. These ducks gorge themselves on their own accord. Yeah. Right. If you just leave enough food… A duck is like me. If you leave enough food in front of us, we will gorge ourselves till our livers explode. Josh liver foie gras in the next episode of Fancy Fast Food. When I die, I want somebody to pluck my liver and put it into a Sunday gravy. But this is gonna add a lot of really rich unctuousness. Trevor, there’s not a lot of layers to the $5 Hot-N-Ready, right? Yeah, no, it’s like the bread, dough, you could call it. Yeah. Sauce, cheese and pepperoni. That’s kinda it. Yeah. And so we gotta take a lot of time to layer our flavors throughout. Speaking of which, dropping a bay leaf in there, some nice Turkish oregano. Oh my god, you can smell the turkey. Wow. That smells like it was directly from the turkey. All right, so oregano, bay leaf. Trevor, you can start spinning that up. Yeah, I am. We’re adding rosemary. Again, we’re trying to add as many flavors in here as possible. We’re gonna dump in our mirepoix. We could have sauteed that before, but like, listen, we didn’t. I’d rather brown the bones and then carrot… I’m having trouble remembering… There’s too many. Does somebody have like… What’s the… The weird cannibal from Sesame Street? Oscar The Grouch? No, he’s like purple and eats people. Grimace. No, not Grimace. No. He’s like, “Ah, one, two.” The Count? The Count! The Count! The Count! He seduces people and eats them. The ingredients in this salt are seawater, seaweed. So that’s how you know it’s good. Hold on. No, that’s not fancy. That’s lazy. That’s the person that is a salt manufacturer who took a scoop out of the sea, saw there was some schmutz in it and said, “Ah, we’ll run with it. We’ll make it fancy.” But it’s in a bag. Oh, there’s the seaweed! Oh, snap. Wait, that’s really good. See? Yeah. Hater. One man’s lazy is another man’s fancy. We got some garlic. We got the mirepoix. We got all the herbs. Dude. What? There’s like a little guy doing a dance on here. Trevor, you should get that tattooed on you without any context of what it means. Why are you encouraging me to make bad life choices? That’s not a bad… I have two lower back tattoos. As a 30 year old man. You think that’s gonna be a cute when I’m 45? No. We have crushed tomatoes in here. San Rosano tomatoes grown with the volcanic soil from Mount Etna. Trevor, that’s where the Sopranos were from. Yeah. So you know it’s fancy. I’m trying to do the dance on the bag. What? Is the person dancing on the bag? That’s what I said! You don’t listen to me. Look at him! I live in my own head and anything somebody’s saying around me, if it doesn’t go through like the intrusive thoughts just don’t notice it. So tomato paste. A good thing you should add to your tomato sauce. This is fancy. Yeah. Why is that? Cosi Com’e. It’s what it says on the bottle. No, show Meggy. It says Cosi Com’e. Cosi Com’e. I don’t know. To come where? Trevor. What? Decorum. Can you open these sala… salooms? Yeah. So we got some saloomi right here. Incapable of tearing paper. You need a big strong man to do it. Yeah. I’m weak and coquette. You ever want to sound fancier than you are. Say “saloomi” instead of “salami.” Because no, that’s the thing. Salami is like a very American thing, but Italians’ like, “No, it’s saloomi.” You know. And it sounds sexier and cooler. “It sounds sexier and cooler.” Yeah. Saloomi… Oh, come on you. You didn’t feel that? Saloomi. This one’s got like… Yeah. So this has mold on the outside, which is bad. We should throw it away. Is that what it is? Actually, no, it is actually mold. I mean, salami is a fermented product, so you are gonna get mold on it. Some people scrape it off. I like it though. I think we should just cut that in half and… nah, maybe shave it. Trevor, can you shave it down? Yeah, dude, no problem. If I can find a knife. I don’t know where anything is. It’s the drawers. What’s this, man? Yeah. That’s a good tool. What if I put it through like a orange juicer? I’m so sorry. We’re almost done. I have to dump a couple more things. Give me time. I don’t think we’re… Are we almost done? We’re gonna take these tomatoes. These are handpicked, hand packed, flash steamed, from Italy into the this. And we’re gonna crush ’em with our hands which are… washed. Yeah… Oh, god! A squirter. Sorry, buddy. So this right here is a Barolo-infused salami. Barolo is a wine that comes from the Nebbiolo grape. It’s a Piedmont wine. Drank a ’95 Barlo once. Yeah? Bestia. Man, what a treat. Sniff it. Ah, that smells good. This is actually a mole salami, so it’s gonna have some coco in it. A lot of warm spices. Yeah. I’m not gonna lie, dude. The oyster shucker? Not good for this. Why don’t you grab the oyster…? I don’t know. I don’t know. So many options. I don’t know. Self defeating tendencies. Yeah. Well sometimes comedy isn’t worth it, Josh. I know that. Yeah, I could eat that whole stick. This is awesome. Right now. Great salami. Good job. Shove that whole stick down my mouth. Good job. Mole salami company. You did a great job on that. We got the Sunday gravy bubbling. We have all the meats in there. We got the fancy wines. We got the tomatoes. Dough done, rested. Fancy olive oil. Seaweed, salt, saffron. We’re going baby. We’re gonna let this cook for about four hours and then we’re getting fancy with the château of nine daddy. Hey Trevor. Do you like podcasts? Boy, I sure do. Gosh, me too buddy. Well, me and Nicole have one. It’s called “A Hotdog Is a Sandwich.” We take on the Internet’s craziest food debates. Not to brag, but it was my number five most listened to podcast in 2022. You should also listen to it if you want to be like me and Trevor, who also listens to it? Yeah! All right, cool. Let’s get into it. So we are making the sauces right now. A Little Caesar’s $5 Hot-N-Ready to me is not complete unless you spend an extra 75 cents on several sauces to drench the pizza in. That’s where they make their money. Okay. So what sauces are we making? I’m so glad you asked. So we’re making the Crazy Sauce right now, which is their… Check it out. So it’s a pizza sauce. But it’s served ice cold. Crazy, right? That’s why they call it Crazy Sauce. Crazy Sauce! Crazy Sauce! So we’re doing that right now. We already have one tomato based sauce. We’re doing another one. I’m gonna get some olive oil in here. And then you’re making a yuzu goat ranch. Cool. Just like they just like they have at Little Caesars. Just like they have it Little Caesars. Yeah, I got a lot of goat products here cause what we have here is a goat milk and then what we also have here is a goat yogurt. And then it’s like if you… this is like if you mix both of those together cause this is kefir which is like drinkable yogurt. Milk-yogurt. You just… right out of the bottle. This is really good. Try this. I wanna put this on Cinnamon Toast Crunch. I don’t like milk. Well. You might like goat milk. No. All right. So Crazy Sauce. Tomato-based sauce. So I’m just gonna add some cherry tomatoes to olive oil right here that got heating. And then when that heats up, we’re gonna deglaze it some more Châteauneuf-Du-Papes. Trevor? Yeah. Okay. Yeah. Talk to me. Did a little bit of Googling here. Found out what Châteauneuf-Du-Papes actually is and means. You weren’t right? This… Châteauneuf-du-Papes. It’s a region next to Avignon, France. Châteauneuf-du-Papes. “Papes” means pope. So this is the “Pope’s new castle,” which also still sounds like a strip club. Yeah. With the very upsetting Catholic theme. Yeah. If anybody wanted a Catholic theme strip club. But no, most of the grapes grown in here… Here comes the airplane! Oh, oh. Go light. I already went heavy, man. Oh, oh. Goat yogurt is… that is… All right, so we’re gonna start cranking this, reducing the wine. Getting that infused with the olive oil and the tomatoes in there. We also have this lovely tomato-infused balsamic vinegar. Why? That was so much! It’s good. You want to try it? Gimme a little. Just gimme a little. Yeah. We forgot to bring tasting spoons. Right in the palm. Oh, god. Thick and syrup. Just like a good balsam should be. And then we’re also gonna add a little bit… this is actually really cool product. This is dehydrated Thai holy basil. Yeah. Yeah, yeah. Get get some of that. Trevor, pack a lip. Pack a lip of holy basil. It’ll keep you going. Taste like leaves. I got yuzu hot sauce going in here. So this is a hot sauce based off of yuzu kosho, which is a fermented yuzu Japanese citrus root. Really, really beautiful expressive flavor. Unique flavor too. Add more hot sauce, man. Add more hot sauce. Okay. I’m just gonna take the lid off. Whatever you want. This is buffalo sauce. It’s a… Fudge. My fault. Oh, Josh! Talk about these! You probably know stuff about ’em. Oh yeah, dude! We’re talking about sea grapes today, baby. Wait, hold on. I’m adding sun dried tomatoes in there. We harness the power of the sun. These would make a… Do work for us. cool earring. If this was dangling from my ear. If anybody wants to make sea grape earrings for Trevor. Oh, that was so uncomfortable. Mm! I mean, sea grapes honestly. Such a lovely texture and there’s a lot of umami in seaweed. Yeah. So that’s gonna add some good stuff. It’s gently salt cured. And I’m gonna start chucking some herbs in here. Yeah, go ahead. You cool with that? My sausage is simmering. Little bit of dill. We’re gonna go lighter on the dill than say the basil. Yeah. Yeah. I want this to be like nice bright green. We’re gonna chuck all that basil in there. And then peppercorns that have been preserved in brine. This is lovely. This is that like… Oh, I want to eat one. I drank a lot of goat milk and it’s having a reaction. Wait, what? Are the peppercorns good? Yeah, they’re good. I like a nice peppercorn Cognac sauce with my stake. I do too. I do too. That’s very nice. That’s the pepper. That’s gonna add some lovely aromatization in there. Roll this up like a… Oh! What happened? Trevor’s mayonnaise exploded? Not again! Do you think this is gonna hold up? What do you mean hold up? Like do you think… What do you mean? The show. The artifice. Everything that we have created within ourselves… No, do you think this pizza’s gonna hold up to the original? Oh 100%. We got so many good ingredients going in there. How could it be bad? When has this ever turned out bad? Like that one rotten steak we cook that one time. Remember that? Yeah. Crank it. I want it to be green. I want it to be green. When have you ever see like a green ranch? Just guys being dudes three feet apart because they’re not… professional chefs. Crazy sauce is really fantastic though. A lot of good flavors in this. That was so much. A lot of good flavors in that. Now you want to get a go on that? Oh! That is nice. Don’t we have to make that cold now though? Yeah, yeah. So we’re gonna go ahead and put this in the blast chiller. We got this buffalo ranch, nice and lit up. And then I’m gonna start baking this pizza. Oh, wait. Hot diggity. Oh, the yuzu. Oh, the pepper. Guys this is gonna be great. We have cooked our Little Caesars pizza sauce for so long that the whole rabbit carcass has disintegrated. That is a sentence that has never been said in the history of the world and today we did it. We did it. For a good cause. You’re gonna scoop some of that deliciously Sunday gravy. Try and avoid the bones. Okay. Onto this. We took our pizza crust. We just parbaked it because we don’t have like a pizza oven. So we didn’t wanna, you know, get the crust burn and cheese and all that. And then to top this, we have some Wagyu beef pepperoni right here. Hand sliced by me, the strongest person in the kitchen. So true. Not mentally or emotionally. So we’re gonna actually flambé this in the world’s best Cognac. Cognac is a delicious spirit from the Cognac region of France. If it’s not from the Cognac region of France, it is simply grape liquor. There’s a little sticker. World Cognac Awards, world’s best Cognac. They did it, man. They did it. ABKG Renaissance XO. Wow. Let’s break it outta the fancy… Trevor, would you open my tome please? This is actually the Tibetan Book of the Dead. We will be summoning de… whoa. Come on. Who’s gonna take the rest of this home? That’s what I’m wondering. You know. Piss off box. And let me start rendering some foie gras. So let me tell you the plan. We cut the pepperoni. We could just put that on top of this delicious Sunday gravy pizza. But what we’re gonna do is we’re actually gonna get some foie gras fat rendering and then we’re gonna flambé the pepperoni in Cognac and foie gras fat. Oh, yeah, totally, dude. That’s totally makes sense. How do I open this? Open this, Trevor. I need you to open this quick cause the foie is rendering. We got it rock hard. Not rock. What? I just said that. I just said that out of instinct. That’s weird. There you go, buddy. All right. That’s fantastic. We’re gonna let some of that foie gras fat render. Josh, this is one of the best things I’ve ever smelled. This is one of the best things I’ve ever tasted, man. Give it a freaking whirl. It’s ridiculous. So much flavor. It’s just thick meat and juice and it’s so good. It’s like the tomatoes. Dude, put more sauce. Put more sauce. All right. Gonna get that going. I’m gonna drop in our ‘ronis. Trevor, you ready for this? Yeah, that’s safe. Just point it right towards the bottle of olive oil and the paper towels. Dude, it’s fine. All right, now we’re gonna… Some Cognac in there. Oh, good god. Nope. And just light it on fire briefly. We’re gonna let the alcohol cook out. The foie gras fat is probably going to keep it ignited, but that’s good. And we’re safe. And the fire marshals was literally just here. I’m not kidding. It’s not a joke. They love us here. They love us here. Every time they come in they go, “You are our favorite client.” Yeah, that’s what they say. So now I’m gonna take some of these foie gras lobes. These are just raw foie gras lobes and I’m gonna put that underneath the cheese and everything. Okay. So we’re getting some of that Cognac flavor. You can smell the grape on the Cognac in here. Is that enough sauce? Go more. Go more sauce. Dude, we’re gonna want more sauce. So the foie gras is actually gonna melt because it’s such a fatty piece of liver. So we’re just gonna get these like pockets of melted foie gras fat with Cognac juice. Dude, I found a little nugget of sausage. Do you want it? Oh, or you could take the big log. Yeah, go ahead buddy. It’s all you. I’ve been cooking for so long that all of the juices have… this sausage tastes like rabbit and love. And love? What does love taste like to you? Gimme a love sausage, baby. I don’t want you to say that to me ever again. Why? Save the pepperoni for on top of the cheese. Yeah. I had no cheese. I’m eating the sausage. Why do I got to do everything? Classic mozzarella de bufala. It’s just fresh shredded. This is great. Comes from a buffalo, means it’s fancier than a cow. I’m trying to be even! Sausage? Here I’ll flip it. I’m doing art! You don’t have to eat the sausage. That is like the softest sausage I’ve ever eaten and it’s so good. Heard it from Trevor’s mouth. Softest sausage ever been in there. This isn’t the only cheese we got. Got a couple more cheeses here. Suffolk sack cheese, as we’ve been calling it. It’s not sack cheese! I know he’s called punch cheese. It looks like a punching bag, but a punching bag especially two of them looks like… The pe… balls… That’s what I’m saying. “Coglione” in Italian. Sounds fancy. Means balls. So. We’re gonna take… Wait, what? Some of this aged supple punch cheese right here. Just gonna shave that. Yeah, dude. Right on top. Totally. There we go. Yeah. Just keep raining cheese. There it is. And now cave-aged Fontina. You’re silly. Did anyone see what happened? Yeah, cause you put the microplane down like you were gonna shred the cheese with the cheese. This is where my head’s at. My head’s at. You’re so excited to eat this pizza. You start shredding the cheese. I got put some sausages on it. Okay. Not gonna lie. Foie gras can be weird in there. You can’t start doubting us now. I think that’s good on the Fantine. Fantine was… Is that the name of Cosette’s daughter in Le Mis? Fantine? I got a… Can anyone verify this? We’re fancy. It’s her mom. It’s her mom. Fantine is Cosette’s mom. You’re right. You’re right, you’re right. Umma Thurman in the movie. Anyone? ’90s Les Mis? Get the heck outta here! What are you eating? Oh! Trevor bit the rabbit saddle. Those ‘rons look nice. Rons are gonna be great, man. Did you want the other half of this? Holy smokes. Yeah. Gimme some. How good is that, dude? Someone’s gotta be responsible enough to put this in the oven. No. Not it. We have our rabbit, Châteauneuf-du-Papes, house of the nine daddies, Sunday gravy on our hand milled saffron pizza crust. We got the foie gras fat, Cognac flambé Wagyu pepperoni. We got the Fontina, the sack cheese, mozzarella de bufala in there. We’re gonna top it with our two sauces. Let’s bake this damn thing. This is gonna be the best pizza we’ve ever made on Fancy Fast Food for sure. How does Trevor always get the best fancy fast foods? Is he the best cook? I’m just built like that. Trevor. The dang pizza’s out of the oven. We’re topping it with Parmigiano Reggiano, a nice swirl of that yuzu goat ranch, and then the sun dried tomato, Châteauneuf-du-Papes Crazy Sauce. A little bit of fresh Thai basil on there. Golly! This is one of the most beautiful looking pizzas I’ve ever seen. I want to eat it so bad. Let’s do it, but first we gotta try the Little Caesar’s original Hot-N-Ready, Trevor. Just to kind of refresh the palette. Yeah, I get it. I’m gonna slice this up. You wanna get that out? Yeah. Well watch your calves. Watch your shins. There he is. Oh, she thick. She is thick. Good grief. Trevor, this is a thick pizza. Should I go into fourths or thirds? Yeah, fourths. You’re gonna give me a fourth of that pizza to eat? These look roughly equivalent. Every time we do this we always pull out the original and it always looks so sad. No, there’s nothing sad about Little Caesars $5 Hot-N-Ready. It is triumphant. Trevor, the owner of Little Caesars paid Rosa Parks’ rent until the day she died. Does that mean nothing to you? I don’t know. I don’t know. That’s a true story though. All right, let’s grab it. Oh, Crazy Sauce. Open the crazy sauce. Well, I gotta open the buffalo ranch. It is ice cold, baby. Crazy! Gimme some ranch? Yeah. Oh, you want a drizzle? I was just gonna dip. It’s just us. Just two guys doing guy stuff. It’s good pizza, man. You can tell the places they’ve economized it. And we love that. The sauces are so cold. All right. Oh, good god. Nelly Furtato. Look at that. Good god. The foie gras fat hath seep-ith into the crust. This is pretty nutty man. You going in? Cheers. Never been here before, Trevor. Shut the front door. Shut the frudging front door, man. There no words. There’s a poem being written inside my head right now that has not come out of my mouth. But what I want to say is… the only thing I can describe this as is a raft. It is a raft of every single flavor that we have put in there. All the rabbit carcass, the Châteauneuf-du-Papes, that we boiled down has absorbed, Trevor, into this raft of life here. The foie gras fat, the Cognac that we flambé, has just soaked into this delicious, spongy, hand milled crust. Every time you bite into this, the flavor that explodes into your mouth is more than the sum of the individual parts that went in there. And I don’t know what else I can say. It’s just beautiful. I want to live in this moment for the rest of my life. I got rabbit bone. How much was this Josh? It was $500.34. You might say it’s a little convenient that we made a $500 Hot-N-Ready, but that’s because we bought so many things to make it $500 because we thought it was funny. Oh. To Terrance who manages our production budget, I’m sorry. You are entitled to one and a half ounces of that Cognac and one bite of rabbit carcass and that’s it. Do you think the labor, the work, the ingredients that we put into this is like worth the experience? 100%. This is like one of my favorite things that I’ve ever eaten. It’s so good. The Sunday gravy is just perfect. The sauces are amazing and like we… when we pulled it outta the oven, there was a lot of grease and I was looking at it, and I was like, “Maybe there’s too much grease.” There was a lot of foie gras fat… But it’s just perfect. For the record, what I did right when I came outta the oven is I sprinkled salt on it because I knew the grease needed the salt to handle it. This was unreal. I mean it costs $700 to get your car out of a tow yard. Yeah. This is only $500. This is $200 less that. Which one would you rather do? Spend your day eating this or go into the tow yard to get your car car out because… you know you went out drinking and you decided you’d park your car and figure it out in a couple days. You know? And then you go back there and your car ain’t there. You know? Thanks, Silver Lake. Trevor, this is really special. Nothing but love to Little Caesars, again. Got me through many times in the past. Gonna get me through more times in the future. 100%. Thank you all for stopping by the Mythical Kitchen. Thanks for subscribing. If you haven’t subscribed, please do that right now if you want to see more stuff like this. This is just special. Thanks for spending the time. What did you just say? I have no idea. I’m on an autopilot. Your favorite food podcast has its own tee. Oh my God, we do? We sure do! Get your own “A Hotdog Is a Sandwich” logo tee at mythical.com.