There it is. Oh God, I don’t know if you need more. Yeah, get me greased up. No. I wanna be like a dolphin at the Sea World. Hey, welcome back to Mythical Kitchen where dreams become a flurry of competition. Two teams of two people, formerly friends, pitted against each other in the battle of opportunity. What kind of opportunity is at stake? It’s more Trevor’s pride today. Shut up! Dang! Because, no, Trevor, last time you said that you were the problem. It’s me, I’m the problem. It’s Trevor. Normally, it’s sort of a me verse Nicole. Nicole’s lost more times than I have won. But today, she’s out with butt boils. Why are you telling her business? I’m right here, that’s rude. Butt boils. I told you that in confidence. You could’ve picked anything. Why would you tell her business, man? Why would you bring up my butt boils on camera? You just gotta get a special lotion, it’s fine, you’ll be fine. I’m proud of you for sitting down right now. But Trevor, today we’re going head to head in battle breakfast sandwich. It’s me with Michelin Star over here, versus you and V. Think you got what it takes? Up top. We’re basketball stars. Yeah dude, honestly, I called in some ringers today. I’m not gonna lie, I really, I’m doing everything I can to win today. I want it so bad. No, you’re gonna lose again. Freak you! Nah, freak you! You’re the problem! Trevor is cheating. Y’all are short together. He is Tom Brady inflate-gating the ball. No, no, look at me. Trevor, I know exactly what he did You’re short. He called a friend who was better at him at cooking. Oh my God! And he got a special item. If Trevor wins today, I swear to God, this should be written off like Barry Bonds’ home run record, and he popped up with Diana Ball. I thought we were just gonna come and make some fun breakfast- I have a lot of wins. And I’ve caught so many strays for no reason. I’m scared. I have wins. Let’s get cooking That’s all I have to say. Welcome to our breakfast sandwich, our French A- Hello. Breakfast sandwich. Very A. I don’t know if I can say an A-S-S word on YouTube and I’ve brought out the ringer- Ass That’s my ringer right there. V makes more breakfast sandwiches than anyone I know. I swear every morning V is making a breakfast sandwich. And that’s why I’m very glad that we’re on a team together. Thanks Trevor, that makes me happy. I’m glad I could be here to support you Yeah. And your ass sandwich. Yeah, no, it’s our ass sandwich. It’s our ass sandwich together. It’s ours. Together. So, we’re gonna start by making our own sausage. Yay! So we’ve got some pork loin and some pork belly here. And you know the drill. I do. You turn it on. And you put it in. Oh! Where’s that thing? I don’t like that thing. Why didn’t you put it in there? I like it better like this. What? You don’t need the funnel. I mean, you don’t, but it’s just like a nice piece. I mean it comes with it. You might as well just add it- But it goes right to the set. Look, I like to go right to the hole. I don’t mess around with This onion might You think that’s gonna fit in there? Yeah, you just gotta mash it. Ugh. Ugh. Wait, let me put some in there. Okay, yeah, go ahead. Go right in the hole. What kind of, ugh. Can you hear us? Can you hear us? Are you excited for this sandwich, Trevor? It’s French. I’m doing, I’m doing a bit. I’m doing a bit. Hold on, I’m doing a bit. We’re gonna take this pork and we’re gonna put it in the stand mixer. Yes. Could you lower the bowl actually? – Yes, I can. I don’t wanna get pork everywhere. There you go. I already did. I’m not like Josh, I can’t do the things that he does. Yeah, he tends to just like eat pork raw sometimes. And I’m surprised he’s still breathing. Josh will eat anything. You can’t kill me! We’ve got some caraway, some coriander and some all spice going in. And some nutmeg. Some nutmeg, fresh ground because we’re here to win. Salt, pepper and then white wine. Some very cold white wine. Nice. We’re just gonna whip this up. Get some of those protein strands going so that we have some nice snap and chew. More noises! On our sausage. I hate machines. I don’t, they do it for me. ‘Cause then, I can’t move that quick. I just, everything is so loud and it scares me. But yeah, we’re just gonna whip this up for a second. We’re gonna shape some patties. We’re gonna do a little tester one, make sure it tastes good. If it tastes good, then we’re gonna form ’em up and cook ’em and get to the rest of our, of our breakfast sandwich. Sandwich. Ooh, I’m excited. All right. We’ve made it. Yeah. Honestly, you haven’t really seen us cook much. And the only thing now that you’re gonna see us do, and by us, I mean V is cooking eggs. So V, feel free to cook, cook up that egg. I cook eggs V also makes more eggs than anyone I know. That’s not true. Josh makes a lot of eggs And Nicole. No. Just eats eggs. She’ll fry an egg and just put it on a plate straight like that. Put some like little chili crisp on it and then just call it a day. Josh makes more turkey slop than anyone I know. But you Oh, I dropped a shell make more eggs than anyone I know. I dropped a shell. How ’bout we battle turkey slop? No, we don’t need to do that. We know you’d win, buddy. So this is our ringer. Is this hot? This right here is what I believe is gonna elevate our sandwich. This is a Kouign-Amann. And Annalise has asked me to spell it. Did you say Kumon like the place, you get educated at? Um, so someone over there is gonna need to fact check I’m pretty confident though. It’s K O U I G N dash A M A N N. Kouign-Amann. I’m pretty sure that’s how you spell it. But this is a French pastry and it’s just kind of like known for being just the fattiest pastry to ever come out of France. You take a laminated dough, like a croissant dough. And then instead of just laminating it and baking it, you add just heaps of sugar throughout the whole process and it’s really delicious. It’s so good. Um, so this is also a maple Kouign-Amann. Are you giving me a piece? Yeah, no, we’re gonna go in on this ’cause I wanna show. – Oh my god. So it’s just like this very flaky, laminated and it’s like crispy on the outside because you cover the outside – Hold up in sugar before you bake it. So it gets this really crispy caramelized crust and it’s got this really buttery chewy inside. There’s stuff happening up here, but nothing in that pan. This is just my favorite pastry of all time. Also to the person that made this. Oh God I didn’t make this, this is what I meant when I called in a ringer earlier. My friend Christina, who I used to work at the bakery with, she made these and she’s extremely talented. Her Instagram is mijabakes. M I J A bakes. Shout out Mija. Uh, if you wanna follow her. She’s just crazy good what she does. I can eat like 10 of these Who wants to try this? We just gotta wait for this egg to cook. Who wants a Kouign-Amann? Me, me! Split it. You get none ’cause I’m eating this whole thing. Also, we do have like 10 more of ’em. So everybody in here is gonna get one. I call five of those ten. You get a Kouign-Amann, you get a Kouign-Amann You get a Kouign-Amann Everybody gets a Kouign-Amann Thank you white Oprah! I didn’t even explain. This is the bun. Yeah. Oh yeah, yeah. That’s the whole point of that story. Yeah, this is the bun. This is like if you like took the McGriddles from the McDonald’s and uh and then you sent it to private school. That’s what this is. It’s still cooking. V, you’re my, you’re my egg girl. Yeah, I know, but like I need you. This stove is Help me out here not stovin’ right now Also we’ve got our cooked sausage here. Wow, that looks like a hamburger. It’s beautiful. It’s very, all those warm spices in there, like really it’s super good. It’s a really nice breakfast sausage. We had a little taste of it earlier and I think it’s gonna work really well with the maple. And I know what you’re saying, Trevor this is a French ass breakfast sandwich. Where is the maple coming from? You said ass. Yeah, I did. It’s coming from the Montpellier region of France. Montpellier. So that’s, you know, all of this is very French eggs is French, sausage is very French. Espelette pepper very French, this cheese very French. Chives, about as French as you can get. Are you French? I don’t know. That’s a French – Oh my god. Uh, Trevor this thing’s kind of ugly. I’m not gonna lie, so I’m probably gonna whip up a new one to make it look pretty. Okay. For our guest judge. We need to win. I’m gonna do that real quick. And then You gotta give this egg your all. I know. I’m sorry, I’m sorry. That yolk is way on the outside. Is there any way to get that more in the middle? No. Are you sure? You want me to move it over? You’re not good at the egg. Get a new egg, Trevor. That’s a very lovely egg Is that a, is that a better egg? That’s a very lovely egg I think it’s a better egg. It’s a better egg. Do you wanna cheese it? I would love to cheese it. We’re gonna melt the cheese over the top of the egg. I’m gonna sausage right here in the bun. Yeah. Trevor, are you ready to egg this thing? Yeah, yeah. Before we burn our cheese Just go right on. Just go right on there. Right on it. Right on there, okay. Bam Okay, she’s gorgeous. Okay, now I’m gonna hit it with a little crack of pepper. Wow. French. Okay. Pepper’s so French. Okay, just a little, little bit of salt. Okay, okay. What else? Oh my God. I see two other things. And then a little bit of this espelette pepper. Ooh, gorgeous. Beautiful. How do you say gorgeous in French? And some chives because Wow, what a queen. Again, French ass breakfast sandwich. And then our top, oh god. And then our crown. Imma just eat that. Our Kouign-Amann crown. Wow. There she is. Ugh. Okay, if that doesn’t win That’s beautiful. I’m just leaving. Going home. No, no Going home, if that doesn’t win. You’re gonna be okay. Frick you, Lily and Josh. You’re the problem. Your move, Josh and Lily. We’re all trying our best. We are. So they’ve already been disqualified because we actually checked the bylaws in the charter handbook. Yeah And we’re not allowed to bring in outside pastries from other people. Oh, they didn’t even make it? No, they didn’t make it. No, no, no That was from Trevor’s incredibly talented friend that’s @Mijabakes. M I J A B A K E S. Honestly, she’s made some incredible pastries so they’re disqualified. So we’re just running our own race right here. Yeah. Which is great. And also we have our own in-house ringer, which is you. Because people know that you have worked in Michelin star restaurants, etc, etc. You’re probably not sick of hearing that yet. For like one week. Shhh. What people don’t know is Lily actually trained in Colombia. She spent five years there That is true. From Bogotá to Barranquilla, From Cartagena to Medellín like Simon de Bolivar. She traveled the continent searching out the best recipes. So please Lily, explain to us why you are the world’s preeminent expert on Colombian food. So we are making a breakfast sandwich after a dish. Can you stop laughing? That’s all true that you said that. I know. A breakfast sandwich after this dish called Bandeja paisa. And it has beans and plantains and arepas and pork belly and all this good stuff. And we’re gonna combine it into one sandwich. So we are going to start by making arepa buns and I think it’s gonna add a nice cheesy, soft texture to our Let’s jump into it. So we got all the arepa dough right here. Now, arepa is like similar to like a papusa from Honduras and El Salvador. If you’ve ever had that corn pancake often stuffed with cheese. Very delicious, very popular in Venezuela as well. I got pork belly right here that we have dry-brined overnight. And so I’m gonna do the, this is a real, real technical cooking task here. What you do is you go. Whoa. Is that Colombian style? Yeah, yeah. They do it a little bit different in Bolivia. I know there’s like a little different action with the flip. That was really good. First time? Thank you so much. Yeah, no, I know. I pick things up easy. I’m going to measure out this dough to 150 grams ’cause I’ve worked in a Michelin star restaurant and you measure everything in grams. And. Why did we decide, other than your formal training of course, why did we decide to go Colombian on this? Because we don’t, not a lot of Colombian restaurants and food in Los Angeles. There’s a couple, but I, I am not personally that, that familiar with this cuisine. Yeah. I, I just put it in the Google and looked up breakfast dishes and that one came up. So. Sometimes you gotta do things to like entertain yourself. You know, you’re like, I never really made this before, but let’s try it. Yeah. And also we wanted to give Trevor a fair shot at winning a competition by making something that we have never made before. Yes. We’re gonna win. It’s, it’s just, it’s not you. It’s like the statistics of it all. It’s like, like UCLA dude this year shot 7% from three all year. He still got a scholarship. He still. Can you stop being mean. I’m gonna cry. He still has a scholarship. You still have a job here. Okay. How much are you measuring out? 150, but I’m good now. Actually we have two. Yeah, I just wanna, I wanna play. It’s like play-doh Yeah, just use it as like a stress ball. V was talking about how like she makes eggs all the time and whatnot. Right? And then I was thinking like, well I cook a lot, I should have an advantage. Then I realized I’ve become so much worse of a cook. Oh yeah. In the last like three months specifically because I’ve been prioritizing just feeding myself as much ground turkey as possible every single day. Yeah. Do you remember what I made for lunch yesterday? Yeah, you made soggy Wonder Bread and this weird turkey thing that you, first of all, he couldn’t find the ground turkey. It was wrapped in like open foil, Because I had so many open foil packets of ground turkey now. And he was running around. This is like a true story. I’m eating two pounds of ground turkey a day. Yeah. So he just put it on Wonder Bread and then you added, did you add sauce to it? Oh you added like Prego sauce But, what temperature was the sauce? Tell ’em about what temperature the sauce was. It was cold, it was Ice cold out of the fridge. Wonder bread raw, ground turkey, old and burnt. In this dough we have masa and cheese and some milk. Milk is supposed to make it a little more airy apparently. But you know, I want a little more cheese and I don’t know where I’m gonna get it from. Don’t worry. I’m here with some low moisture mozzarella. Don’t touch me. I swear to God. I’m so sorry I freaked out. I thought you were an intruder. Jordan, I’m sorry. I didn’t even wanna be in this episode with you. I thought it was just gonna be her. Um okay, great well we brought our, one of our favorite low moisture mozzarellas from Organic Valley from Sporked. Yum. Yeah, it’s really good. It has thick shreds as you can see. Really thick, nice and thick. Will you cheese my hole? Oh my God. I have been waiting for you to ask me that since you started here. Yeah. It’s just uh, stuff it in there. Okay. Oh yeah, that’s perfect. Oh my goodness. Thank you so much for that. Leave. I’m sorry. This is private. It’s private. Well thank you Jordan for Thank you so much for having me. Cheesing my hole. My pleasure. I’ll do it anytime. Yes, thank you. Josh, you can come back now. Jordan, I want you to know that I really like you, and I really respect you, and I think you actually have the best palette of anyone actually in the entire company. And there are often times where I’ve literally insisted that you be the person to judge our food because I trust your palette and opinions the most. That’s so nice. Oh my god. I’m dead as serious. Yeah, yeah. There’s like literally recently in an episode they were like, “Hey, we want this person judged.” I was like, “No, get Jordan.” Fine. You can keep doing Mythical Kitchen. Woo hoo hoo! Okay, we’re gonna spray this up. Can I get some more. There it is. Oh God, I don’t know if you need more. Yeah, get me greased up. I wanna be like a dolphin at the sea world. You’re gonna out break out My skin’s invincible. I was showing up to the office every single day without showering for three years. Never washed my face, never once moisturized. Perfect skin. It’s disgusting though still. I look like, I look like You still need to shower. No, I don’t think you do. Your body creates natural protective oils and then all I’m doing is reinforcing that with. No one wants to be around your oils. What? I think people like my oils. No. Okay. It’s looking good. Yeah. So we’re just gonna let these cook up and then we are gonna build our sandwich. All right. Oh, uh, you suck. Sorry. I don’t know. We hadn’t said that in a while. And that’s kind of been the bit. V’s making a vulgar gesture, That should get them disqualified twice. Lily, while you’re busy riding your sick motorcycle around all of South America, I was also training. What were you training for? It’s at the hometown buffet roast beef carving station. Oh. Three years. The one in Burbank next to the Olive Garden. Wow. And the Best Buy that I think legislation opposed for a long time. What? What cut do you want? You want medium rare? Yes please. You get what you get, it’s Hometown Buffet. If you wanna, if you wanna make selections about your food, you know, pay more. You gotta pay more than $10. That’s just how it works. All right, I’m gonna slice this really thin. How thin do you think are your slices? That looks nice. Can I try it? So Yeah, yeah, yeah try it. Wait, can I have some? Uh, no. You, okay. Fair. You can have some. Oh, it’s good. So like typical like Colombian pork belly, Chicharrón Columbiana is like crispier. But we wanna just leave it wet and sloppy. We like wet. Just like in a breakfast sandwich. I like my wet foods. I wanna get some with a little bit of that fat cap in the middle. There we go. What are you doing? You making eggs? Yeah, I’m soft scrambling some eggs over here. Just mix, mix, mix. Add a little salt. The key to soft scrambled eggs is just like a super low temperature. And don’t stop mixing. Did you try it? It’s good, right? That’s really good. It’s really good. It’s perfect. It’s not like a braze. It’s like still got a lot of that fat intact. Yep. That’d be really nice. Meanwhile, I’m gonna do another technique that’s another Hometown Buffet original. This is actually how they make their bread pudding. Oh. Out of Beans? Yeah. No no, not out of beans, no. But the mashing. Yep. And what they do is they just mash the bread pudding. And anyone who’s had bread pudding at Hometown Buffet, anyone? No. It is a dense paste. You cannot tell there’s any bread in there. I think they just take breadcrumbs and rehydrate ’em. Hmm. You’re really a man who does it all. Milady? As pork almost slides outta my mouth. Lily, what does Bandeja paisa literally translate to? Um, it translates to the bandaid. Oh God And That’s some good bean mash. Thanks. Doing pretty good. I am using my bean mallet for this. It’s a Colombian bean mallet. It was brought straight to us from the city of Barranquilla. Hmm. How do you say mallet in Spanish? “Malleto” So we got these beans mashed up nice. That’s nice. Thanks. Should we do like a like a little like spread layer of beans? I think a little smear on the, on the arepa. Just a little smear. A little smear. I’m gonna go on the bottom ’cause the beans should sort of like hold everything together, right? Yeah, yeah, yeah, yeah. Yeah, we cooked the beans down with a bunch of pork shank and a bunch of aromatics. We got plantains in there as well as carrot, garlic, bunch of other stuff. How are we gonna layer this? What do you think we should do? I think plantain. I think another, like some plantains on the bottom. Yeah. Okay, let’s do it. Gonna rim it out. Rim our sandwich. Don’t laugh at the word rim. Alright. It’s just a word. Yeah, it’s fine. Oh God. We’re falling apart. We’re falling apart. And then we got a couple sauces here. We got salsa de ajo. That’s just delicious garlic sauce. It’s just basically a bunch of mayonnaise with cilantro, lime, garlic and then we have hogao. Tell him about hogao. It’s like to fresh tomatoes and basically you heat up oil and then add fresh tomatoes and onions and green onions. It becomes this nice sauce and it’s a side to a lot of Columbian dishes. When I was in Columbia, I had it with every single dish. Yeah. And when I was at the Hometown Buffet, you’re gonna want to have a whole bowl of ketchup for dipping everything in. ‘Cause people are gonna be like “The prime rib lacks flavor.” And I’ll be like, “One, this ain’t prime, this ain’t no rib. You’re gonna dip it in ketchup.” Yeah. Yeah. Smear some of the sauce. Yeah, yeah, yeah, yeah. Okay. Okay. That’s such a fun green. It’s beautiful. Oh my God. It’s so of the moment. So pastel. Kinda like a sea foam. I also did all the interior decorating for Hometown Buffet. Oh you did? Yeah. Yeah. Well they just sent me to Ross dress for less with $20 and they said “Buy as many paintings as you can.” That makes sense. They’re mostly of zebras. Yeah. Put a couple leaves of cilantro just for garnish. Bingo. Bingo. Hold on, I gotta make it. Gotta make it nice. I’m waiting. Gotta make it nice. I’m trying my best like I swear to God. All you gotta do is beat Trevor. That’s what this is always about. Cilantro’s not gonna save your crappy sandwich. You’ve been disqualified. Why is he even in the building? Someone get him out. There we have it. We got this Chicharrón Colombiana and this Bandeja paisa. Bandeja. Before we get to judging, we have a bit of legal housekeeping to do. So as I found out, according to section 38 C of the bylaws, that’s in section B, not in section A. I do not have the power to disqualify, specifically, Trevor for using outside ingredients. Also, I was shown extremely damning footage of myself using Rao’s jarred tomato sauce in Battle Lasagna. Did you tell him you used jarred sauce on the bottom? You used jarred sauce? Dang. Sauce was an afterthought. And we didn’t, Nicole, I swear to God, if I ever commit a crime, I’m not For, for the spoon of sauce on the bottom. That we lost. Also. So, so Trevor is back in. And introducing our guest, we got Mythical art director, Jessie Lamworth. Yeah. Jessie, did you bring a book that you would like to swear in on? Yes. Green Eggs and Ham by Dr. Seuss. Can we get the copy? Oh, we only have a Kindle version. It’s not as special. That’s OK. I actually just read it in my car this morning, so I’m feeling good. I would not read that book in a car. I would not read that book, anyways Jessie, today you have two breakfast sandwiches, in front of you. You’ll be judging them based on merit alone. Trevor, you wanna go first? Yeah. Jessie, I do have to ask. I know that we were joking before we started rolling about how important this is to me. But I need you to be impartial. I don’t want to feel like this is a sham of a win. I want to feel good if I win. And if I lose then I’m just gonna leave and go home. I already said that, No, stay. But yeah. So, our sandwich, we’re calling it our French ass breakfast sandwich. This is a breakfast sandwich that is on a kouign-amann, which is a French pastry that is very crispy, crunchy, flaky, and delicious. We’ve got a homemade sausage patty on there that we ground fresh today. We’ve got an egg, and we’ve got some Comté cheese, and we’ve got a little bit of espelette pepper and chives. He speaks in an accent when he is overcompensating and he gets nervous. Yeah. And I thought this was supposed to be French. Are you, are you saying that I speak it like I’m always overcompensating and nervous? Because I’m always talking in an accent. Also, part of my judging will include whether or not you can spell kouign-amann. I can, I already spelled it. It’s K O U I G N dash A M A N N. And what language is it? What? What language is kouign-amann? Anyway, is that all I feel like I am under so much fire. Eat the sandwich. It’s not French, in this episode. – It’s okay. It’s okay. It’s Bretagne. This is making me so anxious. Eat the sandwich. This is beautiful. Wow. And I do wanna say I am a completely unbiased judge, because I love all the mythical kitcheneers equally. Aww. – Thanks Jessie. Liar. Whoa. There is some caramelized sugar on the bottom of this kouign-amann. It’s maple sugar. Mm. Second bite. Oh my God. Look at the egg. Hmm. I mean, huge points for the egg drip. That’s beautiful. All right. Mm. Okay. I have to clean up after this one. Next. Now we have our breakfast sandwich inspired by Lily’s travels all throughout Columbia. We have two arepa stuffed with mozzarella cheese. We got a soft scrambled egg. We got platanos, we have a smear of beans, we have roast pork belly, salsa de ajo with garlic, cilantro, and lime. And a little bit of side of hogao. It’s almost like a chutney with fresh tomato and peppers. All right. He did that so much better than me. He did that so much better. Very confident. And what’s the. Arepa. Oh, arepa. Yeah. So it’s a Homemade corn meal, corn meal pancake stuffed with cheese. Wow. Please take the foil off before you eat it. Don’t eat the foil, please. We didn’t make it that hard. Not completely, just don’t eat the foil. Oh. This is really transporting me to the streets of, where is this from? Oh. Columbia and I was there for 30 years. Yeah. She’s Benjamin Buttoned. I was gonna say. All right. I’m like, go for this side cause there’s more. Mm. Whoa It’s a gusher. Mm okay. Yeah. I hate that, I hated that reaction I really love all of the different flavors going on, and the different items. It’s. It’s a little, like, soggy. Like, it’s all the same, the texture is one note. Yeah Just like a little mushy. Yeah, that’s what we were going for. I just came from like crunchy, crispy. Yeah, no, none of that. Fireworks in my mouth. Yeah. And this is a softer. This is really beautiful and wonderful. Every firework show needs its fire extinguisher though. That’s true. So, that’s what we were trying to go with. You have like the crunchy and exciting versus just the wet and sopping. Yes. We are the water. Mm We are the fire. Jessie, do you feel confident that you can make a decision right now? Yes. All right. I’m gonna give you a 3, 2, 1, and then on 1 you put your hand over the winning dish in 3, 2, 1. Yes! It’s okay, it’s okay. Trevor, Trevor come here. You’ve got all the time in the world, kid you’ve got all the time in the world. Psych, we won. Trevor, those breakfast sandwiches in the morning came in handy, boy. It’s so good. God’s plan Lily’s being extradited to Columbia right now. Yeah. I don’t wanna work here anymore. Jessie you absolutely roll. Also, follow Jessie on Instagram. What’s the handle? Jam Worth She made a coat added Cheetos and like, holy crap. That’s incredible. Very talented woman right here. Well thanks guys. And thank you all for watching. Trevor, this was huge for him. Everybody send Trevor nice message on social media. A lot of social media promos today. Send one of these in the comments. Thank you, God’s plan. We’ll see you all next time. Channel your inner serpent king in our toughest release yet. Shop the You Can Do it, Serpent King, Mini collection, now at mythical.com.