I’m gonna flip it. Oh, no, no. Let’s go. Let’s go. Oh my God! Oh my God! Denny’s Grand Slam covers all the bases of a satisfying diner breakfast, but today we’re pushing it to its fancy limits. Oh boy. Wow! With our favorite phone dropping friend Emily Fleming joining us. This episode is about to get a little bit unhinged. It’s like eating a cloud soaked in butter. Will we be able to stay focused long enough to get this order up? We’re gonna fight today. Will we be able to top the Breakfast of Champions with a breakfast for billionaires? Let’s find out. You couldn’t smell the pheromones coming off of it? No. All I smell is fish sauce, Josh. Emily, look alive. We’ve got Denny’s, come on. Come on, what are you doing? Oh, I’m nauseous. Yeah, you got a little bit of a hangover? Partied a little too hard last night? I had a bad date. Classic face. If I had a nickel for every time. Eat some pancakes, it’ll help. I don’t have a fork. Yo, I’m giving you a fork. Can you chill for one second please? Thank you. Do you want me to put syrup on it? Mmhm. I feel weird not being either drunk or hungover at a Denny’s, ’cause I almost always am. This is, it’s, yeah. This is why I did it. I did it for this episode. True method actor. God. Does Denny serve alcohol? I’ve drank eight Coronas at a Denny’s. Hmm. This is pretty good. This is great. I can’t imagine a better pancake than this, which is trouble for us ’cause we’re gonna have to try and make them. It is really good. It’s like the perfect amount of thickness. Yeah. All right, let’s get the eggs over with so I can I can’t stop eating the pancake. There’s children next to us. Don’t look at the kids. Emily, don’t look at the kids. Well, the thing is, if I have to barf, should I do it in front of the kids or not? Definitely should do it in front of the kids, yeah. You might go viral on TikTok. I’m a huge fan of the little wieners. Yeah. I prefer this over patties anytime. Big wieners are boastful. The little wieners? Nice and discreet. They still do the job. They’re packed with flavor. Sometimes when they’re smaller, there’s more flavor. Yeah, these are really good. I’m clutching onto my steering wheel for dear life. Why? Eating the hash browns. I don’t know. I don’t wanna let go. They that good? They’re really good. I honestly wish that they were a little crispier- Yeah? on the top. I feel like there’s too much raw tater situation going on. I want the crispy crisp. Can you make yours like nice and brown? Ours, Emily, I can make ours nice and brown. Ours. We are both equal participants in this cooking show relationship. This is pathetic. Yeah, bacon, we can definitely, we can definitely do better than this. Look at this little, pathetic, wimpy. Small wieners are good. Limp bacon bad. Sorry, Denny’s. Oh, but it’s good though. It’s still fine. Josh, how are you gonna fancify this? I’m so glad you asked, Josh. Well, what I think we can do, Josh, is we’re gonna go ahead and make a matcha souffle pancake. I love strawberries. I love cherry blossom. I love matcha. I love souffle pancakes. Cherry blossom, huh? Yeah, sakura flower. I have it in my head what I wanna do with that. Everything else, a little unclear right now. There’s a fancier version of a hash brown that exists. It’s somewhere in Europe called a roasty. I wanna do that. Bacon, I definitely wanna play with the idea of candied bacon, but I think we can get a little funky with it. Maybe throw some fish sauce in there. And then one of my favorite combinations involves- What did you say? Huh? Before the candy, you said something else. Fish sauce? Josh. It’s good for hangovers. Emily. We talked about this. Fish sauce will cure your hangover. No, it won’t. It’s gonna be a problem. We’re gonna have to get a bucket. It’s got umami. Yeah, get a bucket and a mop for your wet-ass fish sauce. For my wet-ass upchuck, is what it’s gonna be. So right now we’re starting off with making the pancake syrup and also the potatoes. Emily, we got a lot of stuff to get through. Today is going to be about energy, it’s about focus. All right, you ready? I don’t wanna smell whatever that is. I’m so excited for you to get to that. Let’s start with our potatoes here. So we’re making a potato roasty. It is a, I think it’s Swiss, but central Europe. There were a lot of wars and there were different Austria-Hungary was just an empire. The cold countries are tough. There’s subcultures. But anyways, roasty is a Swiss Austrian, someone Google it. I love their knives. Big fan. Big fan of the knives. I like their “Army Man”, because he farts as Daniel Radcliffe rides him like a jet ski. Oh. Hey. A Paul Dano reference. I was like, what? We gotta cook. We gotta cook. Farting and jet skis and, all right. All right. So I’m gonna take this right here is actually camel ghee. God. Yeah, Emily. We’re bringing the camels back out. I know, but like, I’m trying to, I’m all right. I got this. What? Are you nervous about the camel? We might need a bucket is all I’m saying. It’s good. And not for this wap. All right, can you mix up that, crack a bunch of pepper into the potatoes. Okay. I’ll put a little bit of salt. We got some beautiful fleur de sel right here. It means flower of the sea. Ooh. Incredibly fancy flower of the sea also sounds like a euphemism for pirate’s vajengo, unchained. All right. Vajengo. Take like a solid tablespoon of the purple sweet potato miso right here. So miso is whole fermented soybeans and we were gonna buy miso and then it didn’t come in time. And we forgot that Lily has been fermenting her own miso at her desk for the last like, what, six months? Yeah. There might be toxic spores coming from this, we don’t know. Why are you making me handle it? Try it. Eat some. I’ll eat some if you eat some. No, I’m not eating that. Go ahead. Emily. Emily, you got to. This is for science. I don’t have the authority to fire you, but I can pull some strings if you don’t eat this. This is not the morning for this, okay? Come on, try it. I’m not. It’s good. It’s gonna be good. Lily, is it good? Do you not trust Lily? I trust Lily. I just don’t trust my own guts right now. Oh, that’s funky fresh. It’s good. It’s got umami. Emily, you love umami. I can mix it into the potatoes. Mix it into the potatoes. I just didn’t wanna eat it. I didn’t trust you. Okay, so mix that into potatoes. We’re gonna drop that in the camel fat, we’re gonna roast it low and slow in a pan. All of it? No! Cheese and rice! Just that. That. But why do you make all this if you’re not gonna use all of it? We’re using it for later. Oh. What are we using it for? Do we have plans for the miso? No plans. Just vibes. No plans. Just vibes. Vibes. That’s what we do. Okay, now while we’re making the purple sweet potato miso camel fat roasty, we’re gonna make a strawberry champagne syrup. Oh. To go on some pancakes. I thought you’d be like, “Oh my god, Josh. That’s so cool.” I don’t know. “Wow, you’re so inventive.” I’m a little peeved you didn’t ask why the guy walked out. I was sitting there. I’m a little peeved that you’re not trying to cook the food. Giving Josh the line to help me set up a joke. Okay. No, no. Lets set it up, let’s set it up. You know, sometimes we gotta take a horse to water. They’ll edit all this out so it looks super easy. Set up the joke and then it’ll come together really smooth in the edit. You got a booger hanging outta your nose. Do I really? And you got crust on the side of your face. Where? I don’t know what to do. You’re lashing out at me now. Get it, mom. Get it, mom. Hang on. I got it. Okay. Okay, cool. Do you wanna set up the joke or do you want me to do the cooking show? How much do I put in? That. That amount. That’s it? That I put in. This is how I quality control. That seems like not enough. You know, sometimes you’re like, I feel like I don’t do anything on this show? We’re gonna fight today. Because I ask you to do stuff and then I do it. And then, all right, so we have the strawberries in the pan right now. We’re just gonna add some sugar to it. And now we’re gonna take some delicious Laurent-Perrier Cuvee Rose. This is a lovely, oh boy. Wow! Lovely rose champagne. We’re gonna reduce that down, get all that syrup. Oh, so you’re making syrup out of this? What? What do you think I’m doing? I think it’s, no, I’m not PMSing. That’s not what it is. I don’t know why I’m like this today. Like AMSing. AMSing? I just realized I don’t know what PMS stands for. Postmenstrual society. Premenstrual. Pre? Yes. Really? It’s before you have your period. Perimenopausal. No, that’s what I am currently. Ah, fair enough. Fair enough. That’s probably what it is. This is Sakura syrup. This is a cherry blossom syrup. We’re going Japanese inspired in the pancakes. We’re gonna put some matcha in there. Ooh. Here, just try that. I thought you were gonna hold the spoon, but it’s cool. Ooh, it’s thicker than I thought it was gonna be. Yeah, it’s nice. And they actually have whole cherry blossoms in there. I feel like you just became a little bit of Mary Poppins just then. That was pretty cute. ♪ A spoon full of champagne makes Emily’s hangover go down ♪ I don’t think anything can fix this. Makes her forget her bad dates. Okay, so he left because I kept giving him the guff about being vegan. Oh, he was actually vegan? No, no, no. And there’s nothing wrong with being vegan. But he was also somebody who wanted open relationships. And so he’s capable of committing to something, is what I’m saying, and I don’t date hypocrites. I can see how he would’ve taken that a certain way. I mean, he can commit to, you know. I think, and you know, but ultimately, if it’s not gonna work out, you know, if you like, you’re like, “Hey, I like ribs.” And he is like, “I wanna screw other people.” That’s tough. All right. I’m gonna flip it. Oh no, no. Let’s go. Let’s go. Oh my God! Oh my God! Oh God. I’m old and I have arthritis. I can’t wait for the instant replay of me jumping up awkwardly ’cause I went, ooh. It’s too early in the morning too. You’re an athlete and you’re like. I’m an athlete? I’m a 30 year old man who pays $200 a week for a gym. All right, so we got the strawberry syrup we got the strawberry syrup, all the champagne and the sakura in there. Smell that. This has an incredible aroma coming from it. Oh wow. That’s amazing. This’ll be incredible. It’s gonna go on those matcha pancakes. We have our super super roasty. That looks so delicious. That’s gonna be freaking good. All that camel fat in there. I’m gonna hit it with a little bit of fleur de sel. Hit it. Right there. Get some of the freaking syrup too. And then now you wanna make some other stuff? Yeah. You wanna talk more about your dating life and? Oh, always, man, I gotta get, I should just leave it for the therapist, but ah, it’s not till next week when I talk to her. So I gotta tell somebody, you know? They’re your therapist now. They’ve been mine for a couple years. Buckle up. I’m not paying a copay. Hey everybody, we’ve got a new enanimel pin. Enanimel? You heard me. It is an enanimel ’cause it’s an animal and it’s an enamel pin. I’m making up words. I thought you did that intentionally, but you’re just hung over. Do I have cream cheese on my face? A little bit. Ah! Hold on, I got it. I got it. I got it. Oh, get it. No I don’t got it. Okay, so it’s January and that means it’s time for a new enamel pin at mythical.com. And this month, it’s Moochelle. Isn’t it cute? It’s burgundy and red and a little bit of pink on the nose. Is this your fursona? Fursona? Your Fursona? Your furry persona. Oh, well Moochelle is her own thing. She’s not a person in a costume. She’s- Oh. She, yeah, yeah. A cow that stands upright and wears a red dress. Some people do cosplay as Moochelle. And then I’m just saying, Oh! If you, know you’re… No, if I were a furry, I would be a proper, like white fox. Oh. Elegant. With a big fluffy tail. Elegant. Or a red panda. I’d be a big old bear. You’d be a bear? Big old polar bear, yeah. Polar bear? Interesting. Yeah. ‘Cause polar bear is ’cause they’re gentle, but when they need to get mean. They’re also dying out. Yeah, yeah, yeah. Definitely. All right, so we’re making Japanese souffle style pancakes. Not you are or anything. Have you checked your cholesterol? I’m an endangered species. A sigma male like me. Got him. Suck it, weirdos. We’re gonna take this meringue and we’re gonna fold it into our pancake batter right here. We’re also gonna add a little bit of yuzu juice. This is yuzu concentrate. What is yuzu juice? You wanna try it? Sure. Ah, yeah. I had a little bit of bagel so I’m feeling better now, guys. Good, good, good. Woo. It smells very So yuzu, this is a fresh yuzu. This is a Japanese citrus. It almost to me has the qualities of like a tangerine and a lime. It’s got like an herbal kind of situation. Yeah, it’s nice. The zest is gonna really come through in this. Oh, she loves it, folks. Aye, aye, aye, aye, aye. You want full cartoon on that. Yeah, I’m Alpha from “Power Rangers”. Yuzus are, they look kind of brutal inside. We don’t need to do anything with that. You can just hold it. Can I lick it? Yeah, lick it. Lick the yuzu. If that’s not a dating application, gentlemen. Everybody take a picture. This is my new Hinge profile. So we’re adding some vanilla paste in there as well. “Vanilla Paste”, great song by a band called Tallah. Sorry, my ADHD is firing extra today. What do you think is up with that? It didn’t even stay up there. We’re all focused. Okay. We’re gonna temper in some meringue. Check this out. So we’re gonna mix some meringue in there just to get it kind of going. But then we’re gonna gently fold in the rest of it to try and keep the stiff peaks, ’cause Japanese souffle pancakes You fold it in? What? You fold it in? Well, we we’re gonna fold in the rest, yeah. You fold it in. Huh? You fold it in. What are you talking about? You fold it in. Yeah, But you’re saying that in which I should think that it means something more than what you’re currently saying. But I don’t know what you’re saying. But you said you have to fold it in. Yes. All right. What is she talking, am I missing something? Am I going crazy? You are missing something. But some people will know what I’m talking about. What’s the pun? Fold what in? Okay, so we have this ceremonial grade matcha in there. I just realized my phone’s in here. It made me look like I had a Do you just wanna like stand behind me and like parrot like funny stuff over my shoulder? Like Gilbert Gottfried in Aladdin. Do funny stuff over my shoulder? Ooh, I got a text from a guy. Hang on. Are you Do you have nothing else to do? Oh, he sent me a meme. It’s a, oh, I sent him. Okay, here I’ll tell you what’s happening. Please. Okay, so there is one guy I think is really cool and he wants to know, like, what kind of music I like, which is so hard because I like so many kinds of music. I’m very diverse. And so I was like, “I’m gonna make you a playlist.” And he goes, “I suspect it’s mostly hardcore polka.” And then he sent me a Jack Black gif. It’s kind of cute, right? No? Is that, like funny and engaging? Everybody didn’t respond, so now I have to dump him. That’s actually, that’s pretty good flirting. Will I ever find love? It’s pretty classic. I’m gonna die alone! It’s like a kind of neg ’cause he’s like, that’s a Toesies so cold at night! Oh, I thought you were saying something about sucking toes. Okay, I feel good about this. I feel good about this. We have our pan, oh shoot. No, the pan is on super low heat and everything’s going great. Boy, what a cooking show. Okay. Okay. Okay. All right. All right. We’re just gonna kind of jimmy that in there. You gotta hold the mouth open wide and let the green goo in. All right, can you like massage the goo down? Yep. The meringue’s holding. It’s nice and fluffy. So this our pancake batter. It’s super fluffy. Typically what you do is you’d fold the edges down and then you’d fold them back up. But we’re way beyond the pale. Screw that. We’re gonna take this and we’re gonna pipe it into just a big old thick circle right here. And this is a pancake? Yeah, yeah, yeah. This is a Japanese souffle style pancake. Ooh. It’ll be nice and big. I don’t know. Somehow I, okay, this is good. That looks ugly. Now I can’t really fit anymore in here, but I’m gonna try it, I’m gonna try it. It’s gonna look beautiful. Can I try one? Yeah. Dang right, you can. So you want it to be like an emoji poop. Is that? Correct, yeah, yeah. Listen, I’m a little frazzled. I’m thinking about our fursona and, you know, feelings turned up and I don’t know. A fursona? What’s the name of your furry character? It’d be like, Ajax, King of the North, who loves yiffing? I think Ajax is a cool name. That’s what I’m saying. No, these are. Mine’s even uglier. Yeah. You generally, okay, you generally don’t want these to touch, but I think what we can do Well, the pan ain’t big enough. You made yours too dang big. Yeah. All right, here. No, this is great. Can I eat this? I know it’s got raw egg in it. These gotta be on super low heat. We’re gonna let these steam right here so the shape holds. And then I’m probably gonna try and make some better looking ones on the side. Oh, sorry, I got stuff on you. Oh no. Oh nuts. Emily, we gotta make eggs and bacon. It’s a very simple breakfast dish. Oh boy. That’s why we have a blow torch and fish sauce that’s been aged two years in clay pots. Sugar caramelizing, buffalo butter, duck eggs and creme friache. Josh? Yeah? Why do we keep doing the fish thing? Because we must. No, fish is a great way to add umami. You should try this fish sauce. This is called Wangshin fish sauce. This is actually, I will not do it. This is actually a Korean fish sauce, which is interesting. I know what you’re saying. ‘Cause, Josh, aren’t you riffing on a Vietnamese dish called Ca Kho To? Yes, we are Emily, but we’re using that on Peter Luger’s Extra Thick Cut Bacon. Hey, Peter Luger. Please, Emily, this would mean a lot to me if you’d try this fish sauce. Absolutely not. I’m not doing it. Emily, please it would mean a lot. Listen. What can I give you? I am about to turn 37 and I don’t do what I don’t wanna do no more. That’s how it is. Pow, right in the kisser. Ugh. God dang. Dang. Boy, you wanted to say something else. That is heavy. Oh! It’s really good. It’s, no, this is the strongest fish sauce flavor I’ve ever experienced. So this is the bacon we got going right here. This is Peter Luger’s Thick Cut Bacon right here. Peter Luger’s Legendary Steakhouse. You been to Peter Luger’s? Yeah. I used to live in New York. You’ve heard from my many dating stories. All right, so we’re letting this sugar caramelize right here. Can you get six duck eggs into that bowl and whisk them harder than you’ve ever whisked before? I sure can. And then while you’re doing that, I’m gonna go ahead and start crushing up some peppercorns. So you do the duck eggs a lot, huh? I love duck eggs. Duck eggs have a much sort of more complex grassier flavor than a chicken egg. You’re just gonna get The shells are so much harder than a chicken egg. There’s an extra membrane in there, but also the yolks are bigger. So you’re kind of getting both more fat and more protein, less water. So it’s just like a higher concentration of egg flavor. I know you’re supposed to bang it on the counter, but that has never worked for me once. Wait, what do you mean? Try it. Duck eggs are like an expert mode to start with. There you go. Look at Emily cooking. But why is that any better than banging it on the edge of a bowl? If you bang it on the edge of a bowl, fun cooking fact, I know you come here for the hardcore cooking tips. Fun cooking fact. See I made a mess. If you bang it on the edge of the bowl, then you’re more likely to get shards because you’re hitting it on a sharp surface. Then you just pick them out with your fingies. Yeah. Okay. Yo, who’s cooking advice are you gonna follow, me, a former award-winning food journalist and cookbook author or Emily, someone who’s Hinge date walked out on her last night? Or me, third place winner of the storytelling competition in forensics. Caramel’s coming together. That’s looking good. If you have sugar crystals in your caramel as I do, it’s cool, they’ll just cook out eventually. Just add more water to it. Dang, this thing is thick. Oh no! There goes the shells. Let me take some of these pink peppercorns. Wait, wait, wait. I gotta scoop the shells out. How did you get so much shell in there already? Listen man, it’s part of the process. Do I hit it? Almost there. No, no. Give it like 15 seconds. 15 seconds. We’re gonna go fish sauce. I’m gonna try to do this. We’re gonna get a little bit of lemon juice in there. And then. Ah, why is this hard to open? I’m putting fish sauce salt. Whoa. This is butter? It’s like pristine. Yeah. So this is buffalo milk butter. This is buffalo milk butter. All right, isn’t that ghee? Well, yeah, I believe ghee can come from buffalos, but I believe ghee is more, Emily, I need fish sauce STAT! Emily, come over here. Start dumping. Start dumping. Start, no, keep going, keep going, keep going. Lot, lot, lot, lot, lot, lot, lot, lot, lot, lot. I’m gonna disagree. Keep going. Keep going. Keep going. Emily. No. I swear to God. I think that’s enough. Okay. Lemon, lemon, lemon. Squeeze Lemons. Squeeze lemon. I gotta keep whisking or it’s gonna all die. Lemon. Ooh, that’s stinky. That’s stinky. Lemon. It’s delicious. Do umami. There you go. I’m moving this off the heat. Follow me, follow me, follow me, follow me, follow me, follow me. Follow me. We’re burning. We’re burning. And we’re burning. And we’re burning. And we’re fine. We got that nice dark caramelized color on there. Do we still need the lemon? What? No, no, no. You can throw that away. And we’re gonna take some chilies. I’m just gonna crack them. I don’t even know what happened and I’m not gonna look anymore. But we’re taking chilis and star anise. It’s gonna be up there with the botarga. That’s gonna be my time capsule up there. Just so you know. What happened? There’s gonna be a snake, a botarga, Where? What happened? And a lemon. Wait. Do you throw a botarga on top of one of our You don’t remember? It was one of the funniest things we ever did in an episode. I thought that was like a bit. But it’s still there, is what I’m saying. I don’t know. Oh God. All right. You have the butter. Sorry, everyone who wants to go get that later. Drop that big old wedge of butter in here. Is this three tablespoons? Oh God, that’s a really sharp knife. That’s like one of the only really sharp knives we have, but yes, that’s perfect. Thank you. Oh God. All right. No, you’re good. Pour that in there. I’m good with knives. I know you’re good with knives. You got arrested at school for bringing a knife once. Yeah. And that’s how good I am at it because I ratted myself out because of knife safety. All right, so we have the fish sauce and pink peppercorn in the eggs. We put fish sauce salt in there. I don’t know if you remember when that happened, but we did that. And so now here, continue, Emily, continuously stir this around. We’re gonna cook this on low heat and continuously stir that Gordon Ramsay style to make the custard. The butter’s still chunky. All right, so we’re gonna stir this around for about five minutes and then we are going to brulee our bacon once the fish sauce caramel settles down. We got our Gordon Ramsay a double hockey sticks eggs right here. You see, it’s nice and custardy. We got the super small curds. This typically isn’t the way that I would make scrambled eggs, but it’s fancy ’cause it’s Gordo and now, he always takes a scoop of creme friache. We’re gonna add that nice to our eggs, yeah. Look at that. Hey Gordon Ramsay, I’ve never talked to you. He’s said a lot of things about you before. I just want you to know I like your face. You can’t date Gordon Ramsay. You’re not gonna date Gordon Ramsay. Your face looks like it has a six pack. Yeah, it’s got a, I know what you mean. It’s a good face. He’s got a lot of that like cranial muscle going on. Yeah, he looks like he’s been, you’ve been as angry as I am just in the past hour your whole life. He has so much money though. I know. I’m happy for him. Yeah, good for him. All right, so we’re gonna take that fish sauce caramel and we’re gonna brush it. But come on the show, please. On the bacon right here. I wanna look at your face in person. Gordon. Yeah, okay. Here, let’s. Is that how you like flirt? Gordon Ramsay, this is my friend Emily. She has a lot to give, you know? Apparently I suck toes now. She doesn’t want any kids. You know, like you’re not gonna, she sucks toes. Yep. You know, she can really hold her liquor. Oh, well. I’ve seen it. Yeah. Fish sauce caramel on the bacon. So now we’re doing, this is like our fancy version of candied bacon, right? Instead of doing the maple or brown sugar, we’re gonna take raw sugar right here, dust it on there. And then, Emily, you’re gonna light up that blow torch. You know how to light up that blow torch? Is it this trigger thing? Yeah. You gotta turn the gas on. Here, I’ll do it for you. I’ll do it for you. But I trust you with the fire. Gordon Ramsay, she’s trustworthy. Is the gas here? She’d be a great stepmom to your kids. I got mad stepmom energy. All right, so now there’s a flame. And now what you’re gonna do is take it and you’re gonna see the caramel sizzle like that until it’s lightly burnt. Okay. You got that? Yes, sir. I’m gonna cut some chives. I’m gonna put those in our eggs right here. I believe you on that. She takes direction really well, Gordon. All right, beautiful. Cut the chives razor thin. We’re gonna fold some of those in our eggs. And we’re gonna top with some and then we have caviar for the eggs as well. This is gonna be good, Emily. I’ve never clinched my butt cheeks together so hard. I’ve been clenching, I’ve been kegeling this whole episode. Could you tell? No. You couldn’t smell the pheromones coming off of it? No. All I smell is fish sauce, Josh! Look at the chives and the creme friache folded into those custardy eggs that, ugh. Emily, this is gonna be so good. I’m really excited. I think you should be. This burnt fish sauce caramel bacon looks pretty rad. I’m getting a nice brulee. How do I turn it off? I’m gonna get a little bit more on there. Yeah, I don’t know what you mean by like lightly burnt. So see, right now you can actually see the caramel sizzling and burning on the bacon? That’s what we wanna get right there. Get a close up on that sizzle with some sexy slow music. Ooh. Can we play the sexy music? Can we play Lou Bega’s “Mambo No. 5” over this? I got my nails done recently. So this is like a good thing. Hand fetishes are real. I think there could be a fetish about anything. That’s fair. All right. Maybe this bacon can be one of them. Ooh, if there’s a bacon fetish, I got it. I got bit by the bug. There’s definitely a bacon fetish. I got bit by that bug. We got our fancy soft scrambled duck eggs with the buffalo butter fish sauce salt and chives in there. We have our ceremonial matcha cherry blossom butter souffle pancakes. We have our potato roasty with our sweet potato miso, caviar, creme friache, fish sauce, bruleed bacon and just some simple truffle sausage. Get out of here, crumb. Hey, before we eat this, I just wanted to remind everyone to go over on Mythical Society and watch the Dirk and Patty Baby Shower. I put a lot of work into it and so did a lot of other people. So please watch it. I thought you were gonna ask us to say Grace. I was all about to hit you with the Baruch atah Adonai. I mean, we can also say Grace. You say it. Instead of Grace, what if we worship at the church of Denny’s, like I always do? Worship. Worship. What do you say? Worship. Worship? I don’t know that you can beat these pancakes. These are great. Like we tried our best on the souffle pancakes. They’re so fluffy. Denny’s spent millions of dollars to revamp their pancakes. That’s just classic. Now if I was gonna eat these hash browns, I’d want some hot sauce, but. I’m a ketchup and Tabasco man. Me too. All right. Now this hard scrambled egg. I mean, this hits, this hits all the notes. I’ve noticed there’s not as much caviar on theirs as there is on ours. That’s accurate. You wanna try this? What do you wanna start with first? ‘Cause we got. Sorry. I spit eggs everywhere. That’s okay. It happens. Emily, jump in. Go wherever you want to go. Do I have to follow you or do I have to start eating? You just go for it, man. Oh, I’m gonna take the truffles away. All right. All right. We didn’t even make that. I just wanted to try it. It’s just good truffle sausage. It’s truffle sausage? Does it mean it’s made from a truffle pig or that there’s truffles in it? No, I don’t know. I didn’t ask. Why not both? That’s a good, that’s a good-ass sausage. All right, I’m gonna dig into this. The eggs are like a custard. The little bit of fish sauce salt coming through on that. Yeah, I want some potato. Super, super crispy. The sweet potato miso though, this is coming straight from Lily’s desk. Oh my God, what a mess. Wait, I forgot we cooked it in camel butter and I’m tasting the camel butter. Uh-oh. One second. I took a very big bite. We’re trying to figure out the bounds that we can actually push this to with fanciness to see if it keeps its soul or if it loses it. If it sucks, it sucks. Oh, that’s good. That’s good. Soft, custardy, incredible. I’m really curious about this candied bacon. Well, I mean, I don’t see how this could fail. There’s a lot of fish sauce in it. No! I love it. Why do you mess everything up with fish sauce? No. Taste it. Girl. Oh. I hate that this is good. This is so good. Wow! This is incredible. I think a little bit of that crispness of our ultra thick cut bacon, damn, that burnt caramel was like set off by it. It tastes like barbecue baby back ribs. Doesn’t it? Yes. Yeah, that’s the caramelized sugar on there. Oh my gosh. Now try the pancakes. I’m curious about this one. Okay. I’m going a big old bite. Cherry blossom, champagne, strawberry, matcha, oh crap. This is amazing. Okay. Oh man. That’s a texture like you’ve never had in your freaking life before. It’s like eating a cloud. It’s like eating a cloud soaked in butter. It’s like something only from a cartoonish fever dream. You know what it reminds me of? God dang it, that’s good. Oh, what is it? I can’t even tell you what it reminds me of. It scrambled Emily’s brain. It’s time to ask that, that question that these episodes hinge on entirely. I don’t feel good. How much is this? $278.41. Geez! And I keep eating all the caviar. The caviar was the most expensive part, I’m not gonna lie. And we put some nice champagne in there and that’s definitely coming through in the syrup, but I’ll probably just keep, every spoonful of caviar- I’m gonna be real. Is like $30. I don’t think I can go back to any other pancake after that. $60. I’m racking up the dollar signs. I keep eating this caviar. That’s the tiniest little jar I ever seen. Can I have that jar later? ‘Cause it’s good to keep my pills in. You’re gonna put your pills in the caviar, yeah, I’ll rinse it out or not. Yeah, you put the pills in there. Whatever. And you keep it in your backpack for if you have a sleepover. All right, Emily, thank you so much for going on this incredible journey with me. Thank y’all so much for watching “Mythical Kitchen”. If you haven’t checked out our TikTok and Instagram, go over there, it’s kind of our weird little playground where if you think this is unhinged. Yeah. Incredibly hinged. This is as hinged as Emily’s Hinge profile. It’s a good joke. Check us out. Before we go, I’d just like to say something. Thanks so much for having me. Oh. Thanks, you guys. Oh my God. Kitchen people. I thought it was gonna be like a weird- Thanks for always having me back in here. I like it. Gonna be a weird negative joke. I’m not negative. Keep eating egg with a knife. Don’t miss your chance to grab January’s collectible pin of the month, Moochelle. Move on over to mythical.com to secure yours now.