Why you make me do things I don’t wanna do? Welcome back to Mythical Kitchen, where Nicole and I are locked in the everlasting battle for cooking supremacy. I’ve won some, I’ve lost some. You’ve won some, you’ve lost some. But, Nicole, today, I am so confident that I’m gonna beat you in the battle beef Wellington, that you can pick any one of these chumps in this room, Nicole. We are not limited to the Mythical Kitcheneers today. You can pick any single person in this room to beat me. Hmm. Oh, what about that guy? Me? Him? Are you talking about celebrity chef, social media megastar, and author of “Knife Drop”, Nick DiGiovanni? How did he even get in here? Come on, Nick. Come over. God dang it. Yes, clap. No, don’t clap for her. Don’t clap for her. Oh, and you can have that one. Lily, come on, you’re on my team. Nick, for real, thank you so much for being here, man. We’re big fans. I’ve seen you make Wellington a couple different ways. I think this is truly the test of our metal. See if me and Lily can really hang with the pros here. Yeah, yeah, yeah. I’m so excited. We’re gonna beat you guys. No, you’re not! You’re going way down. Nick, tell ’em they’re going down. We’re pretty good at Wellington together. Yeah. That’s the most confident trash talk. That’s good. You ready to get cookin’? Yep. Yeah. Let’s do it. Lily, I know we normally mess around on this show. We have a good time, but this is serious. It’s very serious. And serious for some very specific reasons because Nick has collaborated with multiple of our enemies. Gordon Ramsay, Oh, yeah. he considers a mentor. He was his judge on “MasterChef”. Yeah. Why is he here then? I don’t know. We do like him. To Tom Brady. Nick’s a Boston kid. Tom Brady was in one of his videos. Me, as a Philadelphia Eagles fan, utterly detest Tom Brady. But, like, Tom, come on the show. I think your standup comedy career is gonna go great. But in 2017, Lily, Nick Foles, a career backup. He would’ve been a pastor, if not for an NFL quarterback. Carson Wentz goes down. Nick Foles leads the Eagles on one of the biggest miracle playoff runs in history, ultimately winning the 2017 Super Bowl 41-33. Foles starts from 373 yards, beats Tom Brady despite throwing for over 500. Lily, today, that is why we are making a beef Wellington modeled after Philadelphia’s greatest sandwich, and what is that sandwich? It’s the- It’s not the cheesesteak. It is the roast pork sandwich with broccoli rabe, provolone, and some other stuff. Sports! But for real, the roast pork sandwich is phenomenal. You go to John’s Roast Pork, you go to Tommy DiNic’s, then Reading Terminal Market. Absolutely fantastic. One of the better bites of food you can have. It starts with slow-roasted pork that you shave off super thin. You hold it in the pork jus, broccoli rabe on, like, a sesame seed crusty hoagie roll. It’s absolutely delicious. So we’re gonna get all those flavors going. Yeah, let’s do it. I have some broccoli rabe here, and we’re gonna make a nice duxelle out of it. And we have some cherry peppers, and garlic, and butter, and we’re just gonna reduce it down so there’s no more liquid, and it’s gonna be really good. Hell yeah. And we’re gonna do this thing. I’m making a brine right now for the pork loin, so we’re gonna add a fair amount, that’s either sugar or salt, I can’t tell. Doesn’t even matter. Oh God! I did that as a bit ’cause I thought that was sugar, but it was salt. Oh no. Oh no, oh no. We’re gonna get some black peppercorn in there. We’re getting mustard seeds and bay leaf in there too. Also, yeah, Nick, as a Boston kid, he also went to Harvard. Wow! He’s smart. Yeah, and as a college dropout, I’m threatened by that. Yeah. And so, I’m probably gonna try and give him a swirly in the bathroom. Does anyone know when he’s going to the bathroom? What’s a swirly? What do you mean, what’s a swirly? It’s where you take the nerd’s head, and you shove it in the toilet, and you flush it. That’s just assault, that’s assault. Brining pork loin’s really important because it’s such a lean meat that it can get dry if you overcook it. Ideally, we won’t do that, but brining just helps a lot of that moisture be retained ’cause you don’t have any of that fat to actually help it out. So we’re gonna let this sit in the fridge overnight. And then what are we doing? We’re hitting it with, like, a nice little Sous Vide? Yeah. Nice, dude. You’re doing, by the way. I know, my arm hurts. Do you want me to help? Yeah, I’ll put the butter in. And then you… Do you ever wanna go to, like, a WNBA game together? Um. Sure. Who’s your favorite Ogwumike sister? I don’t know who that is. Mine’s Nneka. That’s a good one. Yeah, no problem. I mean, you grew up in Maine. Did you grow up with, like, Pats football, like, your parents into the Pats? They’re split between the Patriots and the Cowboys. Literally, the two evil empire teams. Yeah. You were not raised properly. I used to collect baseball cards when I was little though. Can I dump this in? Yeah. Garlic’s fragrant. Gonna add the rabe. You collect baseball cards? Yeah. How much money are they worth? I don’t know. I don’t know where they are now. My brother- Buried treasure! Cherry peppers are a big part of my Philadelphia experience. They serve them at, like, cheesesteak shops. You go to hoagie shops, you go down to the hoagie shop on Market Street. Why are you saying hoagie, hoagie? Hoagie. Hoagie. Why are you saying hoagie weird? You’re saying it hoagie! Just say hoagie normal. Hoagie. This is how you say hoagie. So we’re gonna continue cooking this down until all the moisture’s gone. We’re gonna pull out that pork loin. We’re gonna Sous Vide it, and then we’re gonna do this for the green, baby. We’re doing this for Philly pride. Let’s do it. Gabagool! Gabagool. We got a bunch of Dietz & Watson gabagool. I don’t even know if they say gabagool in Philly. Beef Wellington is typically wrapped in prosciutto, but we wanted to do a nod to all the beautiful Italian-American delis over in Philadelphia. So we got some proper Dietz & Watson capicola, or gabagool as Tony Soprano would say. And you’re gonna finish making a sheet of that? Yes. Hell yeah. I’m gonna start making our cheese sauce. Nick DiGiovanni, he’s, like, a fancy cook. Yeah. “MasterChef”, does some fun sciencey things. Yep. We know how to do some fun sciencey stuff. I’m pouring boiling hot beer into a pot. Yeah, it smells good. Oh God! Love some hot beer. We got some sharp provolone piccante. We got Gruyere, and we have Parmesan. I’m gonna add, this is gonna work. Sodium citrate, I call it the God chemical. It binds the protein and the fat inside of cheeses. That’s how American cheese gets made. And so, I’m gonna add exactly 15 grams of sodium citrate to our beer and milk, and we’re gonna let that warm. I think it’s done right there. That’s smells good. I am patting my duxelle down on here and making a nice little square inside of a square, just making sure that there’s no air bubbles in it because it will not work. Yeah, that looks sick. That looks sick though. I’m pretty jazzed on this. Get it, press it down. Have you made Wellingtons before? Is this a thing that’s in your bag, as they would say? No, I’ve made it once, and it was, I don’t think I’ll do it again. Well, I guess I am doing it again, but. Here we are. Gonna add a hefty pinch of salt to that ’cause we got a lot of that beer going in there. While this is melting, I’m also gonna add a fair amount of black pepper. ‘Cause this is where typically with beef Wellington, you’d be doing, like, a bordelaise sauce or something, right? Like, a nice kinda red winey, pan jus, demi, situation. We’re doing nacho cheese! Nacho cheese, baby. I’m rubbing mustard on this pork loin. It has been seared and chilled in the fridge. I think with beef Wellingtons or in our case, pork Wellingtons, everything is just super temperature sensitive. So if it’s super hot, it’s gonna actually melt the puff pastry before it gets in the oven. So you wanna just make sure everything is chilled nicely. I’m so creeped out by you rubbing that down with black gloves, I’ve gotta say. Why? It’s weird. The black gloves are weird. The black gloves became a TikTok thing. Is it my rubbing or is it the… It’s both. Oh, the black gloves. It’s all of it. It’s all of it, and it’s creeping me out. I think she’s ready to be wrapped. Cheese is doing something. Oh, it looks nice. It’s a little unnerving right now. If not this, we can pivot to buying a can nacho cheese? Yeah, we could do that. I’m gonna wrap this, Josh. I need help. Lily, Vincent Papale. Who? Mark Wahlberg played him in the movie “Invincible”! I cannot communicate with this generation. How do you want me to serve this? I just need to tuck in the little loin here. I just need to pull the plastic back up. I learned how to tuck once. What is tucking? From a professional drag queen. She taught me how to tuck. Oh, I do know what tucking is. I learned that recently. But we didn’t have any protective equipment, so it was just straight, just raw duct tape. Wait, I was gonna ask you about that. Were you? Yeah. Why? Did you see the YouTube video? There’s a YouTube video of it. No, there’s other people that work in this office, and we had a discussion about tucking. Oh, yeah, yeah, yeah. And so it was just, I mean, just straight duct tape everywhere, everywhere. What? And I had to go rip it off in an LA convention center bathroom. Look at our baby! Dude, check out this cheese sauce. Looks kind of… It’s a little, it probably needs a little more cheese, but I think it’s like, is it good? Oh, snap. Do you taste the non-alcoholic beer? You do, yeah. I think if we let it cook a little bit, add a little bit more salt. I mean, that texture is utterly gorgeous. Check that out. Mm. Right? Mm-hm. Super silky. It’s very silky. Cook this down. Let the cheese kinda, like, cook into that beer a little bit, a little bit more salt, a little bit more pepper. You got your little baby, that’s great. Yeah. Lily, the Philly Special’s almost done. It’s almost done. Our baby needs to be wrapped. Yeah, swaddle your baby, Lily. Isn’t it cute? My baby. What most people don’t know about the Philly Special is that Tom Brady and The Pats actually tried the exact same play earlier, failed, ’cause Tom Brady is not very athletic. But then Nick Foles, who has the power of God and Philadelphia Jesus on his side, was able to complete it. Wait, that’s so crazy! Yeah, oh my God! Isn’t it? That’s crazy. No, no. Is that not the craziest thing you’ve ever heard? I’ve, literally, never heard a crazier- No, like, literally. No, seriously. Yeah, yeah, yeah, yeah, yeah, yeah. And then I’m just gonna do a little egg wash. Yeah, yeah, yeah. Get in there, yeah, yeah, while you do a little gremlin noises, you know? Yeah, yep, yep, yep. Nice flop and there we go. There we go, and now we’re just gonna… You gotta tuck, tuck, tuck, tuck. Tuck, tuck. Speaking of tucking, tuck, tuck, tuck. I’m an expert tucker. Where is the duct tape in this? The duct tape, oh. We could just duct tape it together. Boy, I’ll tell you what, depending on your heritage and when you hit puberty, a lot of hair comes off on that duct tape. Can you help me get this? Our little baby on the tray? Yeah, yeah. I’m not a supportive father. No. Yeah, you’re holding it. Just hold it by its head. I’m trying to support them now. I don’t wanna hold babies! Oh God, I get nervous! Flip it though. Flip this way. Flip it, then flip it back. Stomach on. Flip it on its stomach like that? Yep, yep, yep. That’s great. That’s what I’m going to do with a baby. Tell them what we did. Okay, well, I don’t know what this is, but we are gonna bake it off, and we’re gonna beat Nick and Nicole. So, Nick, you flew in here from Boston? Yeah, you ready? Oh, boy. Are your arms tired? No, my arms are good. Boo! Why would my arms be tired? It’s a joke. Oh, I get it, I get it. It’s like, I just flew in from Boston I’m- I get it now, I get it now. You’re supposed to be on my team though. You’re not supposed to try to be… Frick! I’m gonna be making the duxelle. A little bit of olive oil. That’s great. Do you know what a duxelle is, by the way? Could you define it? I do. ‘Cause I actually don’t know if I can give a perfect definition of- Small, tiny little thing that’s cooked down into oblivion that is typically in a beef Wellington. Basically, this sort of mushroom puree that you’re looking to wrap your beef Wellington with. That’s right. It’s very weird because it’s the only application of anything like this that I can think of. Yeah, stuffed mushrooms. Stuffed mushrooms? Sometimes have a duxelle in them. That’s amazing. I just learned something new. Yeah, see? Every time you come into the Mythical Kitchen, you’re gonna learn something new. All right, it’s gonna start smelling good. You ready? I’m down, I’m down. Go for it, go for it. All right, a little bit of garlic and my shallots. Nice. Or shallots as Gordon likes to call them. Are you a big shallot guy? I like shallots, yeah. I’m the big shallot girl. I think it’s my favorite allium. I think shallots are amazing. Are you into other alliums? I like all the alliums. Yeah? You like chives? I like all the alliums. What about garlic scrapes? Garlic scapes? Oh, I’m sorry. Have I been saying scrapes this whole time, and that’s incorrect? So I’m going to sear this tenderloin. Look at this beautiful tenderloin. Look at it. It’s perfect. Smile. Take a picture. We’re not trying to cook it all the way through, right? Because I watched your video, like, 18 times, and you like yours rare, right? Yeah, rare, medium. Medium rare. Like, not blue though. I would say go for medium rare, maybe even medium sometimes. I’m actually a medium steak guy. You’re a medium steak guy? I’m a medium rare steak guy more. I’m a medium. Yeah, I like it bloody, but we’ll try to cook ours a little bit more. I watched that video so much, man. I got your mannerisms down. You prepped a lot. Your mannerisms down. You say the word nice a lot. Do I? Yeah. When you cook, you’re like, “I wanna get this nice and blank.” But I say beautiful a lot. They’re both good words. Yeah, yeah. Would you say that nice is your favorite word? I’m trying to make friends, guys! I’m gonna toss these nicely minced mushrooms into my pot here, okay? Nice. Wow, wow, wow, he’s workin’ so fast, I love it. You ready? Yeah, am I ready? Add a little bit of salt. It’s crazy. It is crazy. Yeah, I’ve never seen someone work with so much vigor. Wow, look at all the liquid that’s being removed from those mushroom duxelles. Also, they are assorted. There was about, like, six different kinds of mushrooms in there. Which types? Okay, button. Yep. Cremini. Cremini. Cremini, is that how you say it? Have I been saying that wrong? I like cooking with you. You’re nicer than the other white man. Tom Brady intentionally deflated those footballs. You like Tom Brady? I think he’s cool. Is he your favorite football star? Totally. I mean, how could he not be, right? All right, a little bit of that, but then we’re gonna do the trick. Yeah, yeah. Oh my God! Oh, it’s not as much fire as I thought it’d be. Yay! Everyone clap! Thank you, that was good. We need more fire than that. What do you want me to do? You want a thingy? You want a torchy? No, I’m gonna wait a sec. I’ll do it again. Okay, that’s fine. I don’t wanna. Why you make me do things I don’t wanna do? Hey, how tall are you? 6’3″. Wow, I’m 5’3″ and a half. You’re a full foot taller than me. Stand up straight. Back to back. Okay, now wing-span test. But you have the mat. You have the mat. Wing-span test. Now, what we’re gonna do is wrap our Wellington, but not the whole way through. We’re just gonna wrap it, crepe wrap it, right? Yes. We’re making the burrito, that’s what I call it. We’re making the burrito, that’s so smart. So why do we do this? Explain why we double wrap it pretty much. Okay. So first of all, we made these crepes because it’s gonna basically soak in some of that moisture. Okay. And when you cut open a Wellington, you want it to be nice and tight all around the edges so that you can see the clean lines of each stage. Got it. So you have the meat, and then you have the duxelle, and you have the prosciutto, and then you have the crepe. This will also soak up all the liquid- The liquid that comes outta that. That’s awesome. Yeah, it’s a nice little protection, safety measure. It’s not technically classic, but we’re gonna do it anyway. Hey, that other team is pretty bad, right? Boo! Philly sucks! Well, that other team is, is, Yeah, hit ’em with it, c’mon. I just feel bad. Why? Why do you feel bad? I don’t know. Do you not like them? No, I like them. Are you gonna paint this with mustard? Oh, yes, oh my God! I’m so sorry. Thank you for keeping me on track. I got distracted. We don’t have another crepe, do we? No. Okay, that’s fine. Is that okay? It just looks a little funny. Looks a little, yeah, it does look funny. But you know what? We’ll use that to our advantage, you know? It looks a little funny, acts a little funny, kinda like you and I. Totally fine. Yeah, little off the beaten path. Off the beat. How’s the painting? The painting looks awesome. Yeah, yeah, yeah. We basically want to paint it the second it finishes because it soaks in all that mustardy flavor, right? Yeah, clean on the inside, cream on the, no, no, I’m sorry. Let me do that again. Clean on the outside, cream on the inside. NASCAR paint job. You know that song? I don’t understand that reference. Damn it! I’m really trying to connect here. All right, you wanna do the honors? So where should I put it? Right at the base. Right here? Yeah. Perfect, nice. And you’re gonna roll it? Good, yeah. Okay, what should I do to motivate you? You have to basically help me make sure that it stays really nice and well wrapped, okay? So I can’t do an interpretive dance? I don’t think that would help that much. I really wanted to do. It’s burrito time. Yeah. With crepes. All right, yeah. Yeah. Good? Yeah, so good. All right, and then we just have to tuck it just like we would a burrito. Tuck it and frick it. I don’t know what that is either. Oh, it’s okay. Is that another reference? I can’t say the F word on this channel because we’ll lose money. Oh, is that why you said… So frick instead of the original bad word. Got it. Stunning, oh my gosh! Like a little sea salt caramel. Look at that. All right. Boom, burrito. Okay, nice stuff. It’s a nice, cute little burrito. Nice. Toss it in the fridge? Yep, toss it in the fridge, and then we’ll wrap again. Perfect. Are you ready to roll? I’m ready to roll. Show us how you roll. All right, you’re gonna roll, actually. No, no, I meant like this. Show us the body roll. Do a little body roll, c’mon. I’ll do the body roll. It’s very natural of you. You put your hands on your hips. Yeah, yeah, yeah. Just so we have enough space to work with here. Do you like making beef Wellingtons with another person, or are you like, this just a solo job for me? I would say because of how many layers there are to it, I like having a team. Oh, okay, good, good. Yeah, okay. Woo! Good? You know who does that, right? Who does this when they… Yeah, I do. Who is LeBron James? There you go. Who is King James? LeBron James. All right. I am ready. Take our little burrito baby. Yes. Put it back at the base. Correct. Okay, do you wanna try to roll? Okay. You think you can do it? I think you can do it. Yeah, I can do whatever I want. Let’s see. Keep it nice and tight. Okay, yeah, nice and tight. Don’t press into it though. Okay, okay. How’s that? You put a smiley face on it. I did. All right, we need a knife. Okay, I’ll get one of those for you. Hey, while I was back here, look what I found! Somebody’s book! Look at this. What’s your favorite recipe in here? Well, because we’re both Persian, I have a crispy rice that- Oh my gosh, a tahdig recipe? But it’s done in the oven. Isn’t that awesome? Yeah. That’s very sweet. What page is it on? C’mon, man, it’s your book. No, I’m just kidding. Well, I’m so excited you have a crispy rice recipe in here. I can’t wait to pick this up for myself. I think the crispy rice, though, you won’t need the recipe for that. I’m actually really bad at cooking Persian food. I’m trying to get better every day, but my mom refuses to teach me. Then we’ll make sure that you get the book. Thanks. Cool. Okay, ready? Yes. All right, so we’re gonna trim this. Okay. Once we kinda tuck it in here, we gotta make sure it’s really nice and snug. Sealed, uh-huh. Okay, do you wanna help me seal a little bit? Yes. Okay, seal it up. Looks good, right? That looks gorgeous. She looks really nice. Yeah. Okay, let’s go ahead. She? What’s her name? She, why don’t you name it? Okay. Lisa. Lisa? Looks like a Lisa. Do you like that name? I feel like that’s not a good name. Okay. Give me something to work. What kinda name do you want? I can’t complain. Okay, so my nickname actually is Nick. My friends all call me Nick, and your name is Nick. Why don’t we call this Double Nick? Okay. Double Nick the beef Wellington. That’s fine. Do you like that? This is wonderful. I think I like Lisa. Oh, okay. But we’ll go with Lisa. Promise you, this is gonna be the most beautiful beef Wellington you’ve made on Mythical Kitchen today. A little bit more. It’s okay, you can go over it. I’ll go over it just a little bit. Thank you, I appreciate it. Just for safety. Yeah, I get it. Just for safety. Wow, this is gorgeous, and it’s not even baked yet. I’m gonna let you do the last, last part. Okay. The salt. Okay. Grab the flaky salt. Okay. Go ahead. Oh, do you know I went to Salt Bae’s restaurant in Turkey? Yeah, I went to his restaurant in Boston. And? It was fine. Yeah, it was just fine. I met him, he’s really nice actually. I didn’t get, I wanna meet him. He was just in the restaurant. He was just hanging out. What? In Boston? He was just hanging out. I was in his motherland, and he wasn’t there. He was in Boston eating baked beans and- He had one AirPod in his ear, and he was just going like this back and forth. You know, he would go like this. He would go, and then he would pivot back and forth. Oh wow, like this? Yeah, he did that. Let’s pivot on three? Yeah. Okay, wait, hold on. I finished already. Oh, sorry. Okay. I added enough salt! Done. Move over. No, now it’s done. Now it’s done. Okay, now we put it in the oven? Yeah. Okay. You ready? Yeah, put it in the oven, and then on the count of three, say, you’re going down, other team. Okay, one, two, three. You’re going down, other team! Gwynedd, before you, you have two Wellingtons. One made by myself and Lily, the other made by Nicole and the younger, smarter, more handsomer, more talented version of myself. Nice. DiGiovanni. Do you swear to be an impartial judge, so help you God? Ugh. Ugh, yes, I do. Here we have the Philly Special Wellington. This is modeled after a Philadelphia roast pork sandwich. Oh yeah. So we got the broccoli rabe duxelle. We have wrapped it in Dietz & Watson capicola, gabagool if the lady prefers, and we have a brined pork loin wrapped in mustard, and then a sharp provolone sodium citrate nacho cheese sauce. Whoa. Okay, I’m going for it. You ready? I’m getting some of the sauce, and I got some of the puff pastry I’m trying to finish “Better Call Saul”. It’s good. Really different. I will say, the cheese sauce is very salty, and I do think that it’s like, sorry, overpowering the innards of this a little bit. And I wanna take a bite of just those, but I want puff pastry too, because I wanna be able to assess it. They don’t stand a chance. They’re goin’ down. Salty sauce is not good. It’s good. Puff pastry’s a little doughy. It’s okay. Sometimes you get a little doughy, you know? Okay. I know, I’m a little doughy too. You find yourself in a place in your relationship. Would you like me to explain this? Yeah, please do! Okay, so Nick and I have made for you a classic beef Wellington with a mushroom duxelle prosciutto wrapped in a beautiful puff pastry, served with a jus and some chives on top. Please enjoy. Okay. So Josh said that you went to Harvard. Somehow. Did they teach you how to do this at Harvard? No. Okay. They should though. Definitely! They should teach you how to do this everywhere. Yeah, ’cause this is, like, cooked properly in a way that when I made beef Wellington myself, it was not at all. It was very rare. It’s a tough one. Did you overcook it or undercook it? Undercooked it. It happens, yeah. Mm! Okay. Mustard, put the mustard. The beef jus is also You did that. very salty. Oh! I was complimenting you. Oops. Again, I’m gonna take a bite without, and I just wanna get- I have a question. Are you sure that you just don’t have too much salt in your diet, and this is your body telling you to stop it? I taste salty food for a living, yes. Why do you talk to our judges like this? It’s so rude. I’m trying to defend, no, I’m sorry. I’m trying to defend all of our honors. I think we seasoned it properly. This is really hard. I hope you guys have a while. We have nothing but time at the Mythical Kitchen. Nice. What time is it? Gotta watch “Better Call Saul”. I do think that these are both executed extremely well though. Cool. Like, I think the puff pastry looks about the same on both of these. I am obsessed with the broccoli rabe in this one. I think that is so clever. I love the sesame seeds on the outside too. It’s beautiful. Just like John’s Roast Pork. I wish that the pork had a little bit more flavor, but I do think that I’m going to go with this one. Let’s go! Underdog. Oh my God! Just like Vince Papale. This is for all the Super Bowls that Donovan McNabb Don’t be sad. did not win. Sports! Lily, I’m incredibly proud of you. You know what, we fought. We fought hard. I really do like them both. Go buy “Knife Drop”. Good job, good job. It’s a great cookbook. It’s beautifully shot. It’s beautifully written. Got great recipes in there. You can teach how to make the second-best Wellington in all the Mythical Kitchen today. I’m just kidding. Nick, truly though, man, thank you so much. You guys were a blast. I was having a blast watching you guys. I was dying laughing. I wish I could say the same. Nicole kept trying to interpretive dance. I think you should end with an interpretive dance. No problem. Take us out, Josh. Oh, I thought you wanted me to dance. No, take us out, Josh. Take us out. Can we get, like, a 15 seconds of silence just letting Nicole interpretive dance? No, you have to… Thank you all for stopping by the Mythical Kitchen. We got new episodes out every week. Check out, Nick, can you spell out your entire TikTok handle right now so they know where to find you? The entire thing? Yeah, yeah. So it starts with the at, of course, the at sign. N I C K, dot, D I G I O V A N N I. If anybody didn’t hear that, that’s @ N I C K, dot? Yeah. G I O V A N N I. And it’s pronounced DiGiovanni? Yeah, you almost got it. Yeah, okay. Well, I was close. All right, and then of course we are @MythicalKitchen on Instagram, on TikTok, Twitter. We’re all over there. Nick’s got a great Twitter presence as well. And, Gwynedd, you’re still on the Instagram? Yeah? I’m on Instagram. Lily, do you wanna, what’s your address? @LilyCousins. Great. What’s your address? We’ll see you all next time. The Randler just got brutal. Shop the Mythical Beast death metal tee plus sticker now at mythical.com.