Whoa. There is no– Don’t touch my ingredients. I’m not touching nothing, bro. Ow, it’s so hot. Hey, welcome to “Mythical Kitchen.” We just wanna get really serious with you today. I know that when you watch our videos you put a certain amount of trust in us, and I think we put that same amount of trust back into you. And I know it’s a two-way street, but sometimes we have abandoned that trust in the past, and we just wanna make a really sincere apology for that, because you could go anywhere to watch silly cooking fun time. And when you come here to watch silly cooking fun time, you should know that the things that we’re saying are true, and that they’re heartfelt, and that we’re leading you down a path of righteousness. And sometimes we don’t do it intentionally. And that’s not saying that we don’t own up to our actions, we absolutely do. We take full responsibility for what we did, and we intend to make it better in the future. And we can’t guarantee that we’re going to be perfect every time, all we can do is try. And I hope that what we’ve done in the past doesn’t negatively affect the way that you think about us in the future. But, sorry, it’s okay. It’s okay. It’s okay, Nicole. Nicole, it’s okay. Nicole, it’s okay. It’s gonna be fine, Nicole. I know, I know, I know, it’s gonna be okay, it’s not a big deal. We made a video titled Busting Air Fryer myths. None of us knew how to use an air fryer, and you rightfully told us that. And so that’s why today we are getting redemption. We hope to win your hearts back. Have I done any sort of practice on an air fryer? Have I touched an air fryer since? Absolutely not. Do I think today will go any differently than when we fudged up in the past? Certainly not. But what we do have is we have Jordan and Lucas to come berate us. Jordan, Lucas, tell us the bad things that we’ve done. Yeah, it wasn’t good. And fans had stuff to say about it. For example, Graeme Gunn said “Whatever you did with those fries, I’ll never know, “but, yeah, try again.” I just wanna say something on behalf of Dear Paddy. Yeah. Okay. “I never had wobbly fries out of the air fryer, “how did you manage to do that? “O underscore O.” XXX XXX said “I’m so happy to see “so many people that agree “that they didn’t use it right. “I think putting any oil, even two tablespoons, “really ruined all of the results.” Oh God. “I actively use an air fryer every day, actually, “and I find the point is to cook “with the least amount of moisture possible.” I’d like to piggyback- Oil’s not moist, you idiot. Are you serious? It’s pure fat, that’s not moi… Sorry. I don’t think it’s about the anger that we feel, it’s about the lessons we can learned. And I’d like to piggyback off the point that your commenter just made. Wintry Paws three months ago had the thought “As an air fryer user “and someone that watches ‘Mythical Kitchen’ “for actual tips,” big mistake. Oh my God. “I need someone to tell me how to feel right now, LOL.” And they got, they got 37. Oh my god. 37 of you. Yeah, guys. And I just wanna hit one final comment that says “Josh is a total ding dong, “Jordan should replace him on ‘Mythical Kitchen’.” We’ve known that for years, but you didn’t have to say it. That one’s not on my card, but- Jordan Lover 69. They must get old if they were born in 1969. Anyway, so Nicole and I, to make it up to you, well one of us is gonna get fired at the end of this episode. I’m sorry? But we’re putting 30 minutes on the clock. We gotta go work for Buzzfeed, we made a sort of deal. You’re gone. I know, we’re getting a first round draft pick in exchange for cash. Okay, so, in order to redeem yourselves, you have 30 minutes to gather your ingredients, cook and plate your dish, and then we’ll taste it. Your time starts now. Go, go, go. Ooh. Should we go? Sure. Okay. Okay. So these are Duritos, they’re Mexican wheat mini squares. I see people do this on Tik Tok all the time, and I’m gonna do it too. I’m really excited about this. I hope this works, I have no freaking idea. Whoa. Don’t touch my ingredients. I’m not touching nothing, bro. Ow, it’s so hot. Okay, so we messed up, we messed up doing salmon in the air fryer last time, which is why I’m going, we’re going for the salmon again. And since air fryers are known for crispiness, what I’m gonna try and do is make a crispy salmon skin tostada, and I think it’s gonna be really great. The actual salmon skin is going to be the tostada in this case. Nicole, what are you making? I’m gonna try and make a salmon mousse with some crispy wheat squares. Sounds terrible. You’re terrible. It sounds really lovely actually. I love salmon mousse, especially after that garbage white fish salad we had this morning. Yeah, ew, what was that? Get your stuff off of my station. Don’t you dare touch me. I’m trying to keep this salmon skin in one whole piece, but I realized I don’t really know how to use a knife. Frick. Nicole, language. Frick. Why is she running? I just wanna, I wanna get the salmon skin in the oven as quick as possible. I’m really just freaking out right now. ♪ Cooking with my friend, his name is Josh ♪ ♪ Disappointing our audience once again ♪ No, it’s okay. Hey, man, we’re learning along with the fans, I think it’s important. Sometimes when we mess up it’s okay. We’re human. I’m really doing such a poor job of trying to get just the skin off. Okay, so here’s my plan, here’s my plan, here’s my plan. I got skin with a bunch of salmon still attached to it, I’m gonna try and now just use my knife to sort of clean it up a little bit. Yeah, that’s mostly salmon flesh right there. Yeah, you’re not doing the best job fileting. Yeah, I did a pretty bad job, pretty bad job. Well the clock starts ticking, here’s the thing- Oh my gosh, it’s already 27 minutes. Time, time. Yo, check it out, it freaking worked. Those are already done? How much time? How much time is elapsing? Got wrecked. Also, I’ve never done this before, I don’t know why I’m trying to do this now for the first time. Wow, okay, I’m just gonna let that go for another like… Oh my God, I broke it. I broke. Nicole, did you break the air fryer? Assistance. Assistance. This isn’t Chopped Junior, you don’t have an adult that can come help you. We’re professional chefs, we put it in half our titles and thumbnails now. Maybe this is why our episode went bad, because the air fryer’s broken. I don’t know what they do or how they use them, there’s a small wizard in there. Here, do you want help? Yes, oh my gosh, God bless you. Jordan, do you know how to use an air fryer? Yes, very, very well. But let me say these are really hard to use air fryers. I think there’s a better air fryer that you should be using which is the air fryer that I use at home, there’s a whole list of all the things that I use in my kitchen on Sporked, go read it. Go to Sporked, you schmucks. Please fix my air fryer. I’m just gonna do other things while my machine is under construction. Okay, salmon skin, I’m happy with that. That part of the salmon will crisp up, it’s cool. It’ll work. I got raw salmon on all my raw produce. Aw, Josh. I know, I’m gonna go sanitize all this up. Liar. Shh. Thank you very much, Jordan, I love you. Say it back. You didn’t say it back. I love you too. It’s fine, it’s fine. People in this office tell each other they love each other, I think it’s so weird. Yeah. Hey, love you, Josh, what are you guys making? Love you too, Lucas. All right, so I’m taking the salmon skin, and I am going to crisp it up in the air fryer, and this is actually going to be the base for a tostada, and then I’m gonna make a braised salmon sort of barbacoa inspired by a dish I had at a restaurant called TJ Oyster Bar. It was , made with manta ray fins. Well it just smells like raw fish now. Yeah, yeah, yeah. Well that’s the thing about cooking, man, it’s the natural sort of chemical transformation of heat and time. Oh, uh, 24 minutes. Thanks man. Time. Well, I’m trying to make a little bit of a quikle right here. is that for me? Don’t touch me. Josh, out of kindness out of my heart… Actually no I’m not. Why, what’s happening? Is my air fryer still on? Oh, yeah, again, I don’t even know what buttons to press. French fries, eight, yeah, french fry, whatever, french fry button. I’m gonna go wash my hands. Okay, now that Nicole’s gone we have a couple lovely sauces planned for you. I’m making an avocado schug. That’s like a fun yemini hot sauce. It’s got a lot of herbs, got a lot of spices in there. Okay, salmon’s gonna go in the fryer. How do I do it? My frigging towel. I don’t know how to cook with an air fryer, but I’m learning, and I think, you know- Yeah, funny thing about doing this show versus being in a restaurant is that we cook one thing, and we learn how to make it for one episode. Yeah, and then our brains delete it. Never think about it again, never think about it again. That’s very true. That’s very true. We’re not making grilled cheese ramen for lunch everyday. No. That ain’t happening. That’s every other day. God, the damn door fell off. I’m coming. Where did we get these air fryers from? What the… They’re not the Sporked recommended air fryer. These air fryers suck. Stop, let me do it. You’re too proud. This episode was cursed from the beginning. I’m gonna portion out my salmon. Got some nice salmon chucks. Let me grab a plate. I’m above you, Lucas, I’m above you. You guys have a regular oven? Yeah, but we can’t use it. I’m above you. What about a fryer? 21 minutes. Got that salmon in. Then when you get the salmon cooking, so I’m gonna get some tomatoes. That’s good. Look at that. Guajillo chile, I’m gonna try and do a nice little braise on it, Little palm heel strike action on the garlic. Kind of cook the salmon hot in the air fryer, try and use that, but also almost do a quick braise on it, and then we’re gonna shred it down. It should taste nice. You’re shredding your salmon? I’m shredding my salmon. That sounds horrible. Controversial cooking technique. Very. Dude, I hate this machine. I was not made to cook with an air fryer. Behind you. Thanks, Lucas. Oh my God. Gonna add this. I feel so dumb. I feel so stupid. Stupid blender. Dumb stupid lady. Mother of God. Okay, I did it. Okay, I gotta let that cook for a little bit. Where’s the stupid plug? There we go. This is the best cooking show on the internet. That’s good. We’re making it cooking show. I’m adding some Guajillo chile, Fresno chile, onion, no, what’s the red one that’s like an onion but soft? Tomato and garlic to this. Good job, I’m so proud of you. Oh God dang it, son of a biscuit. It’s looking pink now, but it won’t soon. Ya’ll I’m kind of screwed on this though, man. If I’m being honest, I don’t think I’m gonna get my stuff done. How’s that salmon skin looking? Salmon skin’s gone, we’re good. We’re feeling good about the salmon skin, we’re feeling good about the salmon skin. What did I run in here for? Dang. You good, bro? What did I run in here for? The blender? You have the blender. No, where are those stupid little cast iron things that I love? They’re in the stupid little cast iron shelf, yeah. Little cast irons, yeah, this is great. All right, so what I’m gonna try and do is I’m gonna try and just cook this down in a cast iron real quick in the air fryer. Can I just put it on the fan on the bottom? No. Why? I don’t think that’s how it works. I wouldn’t do it. I also wouldn’t put that much liquid in there. Jord, I’m a professional, this is gonna be awesome. Did Josh call you Jord? Jord. Jord, did I call her Jord? Yeah Jord. Yeah, Jord. Yeah, yeah, Jord. This does worry me. In my personal experience, a way to clean an air fryer is to put water, and a little bit of soap in it, press cook- We don’t have time for that. Let it cook for a little bit. Sure, I’m not suggesting you do that now, but that feels kind of like what Josh is doing but with salsa. Correct, correct. Correct. Wait, what did I just do to the salsa? I don’t know. I don’t know. Do you know what you did with the salsa? So as a lot of commentators said, the point of an air fryer is to put as little moisture in it as possible. Yeah, yeah, yeah. Oh, shoot. And that’s a bowl of moisture. Damn. Damn, damn, damn, you’re right. It might effect your- I’m gonna take it out ’cause that’s gonna make the salmon skin steam. Yeah, it might effect your salmon skin. Man. I think a good tip is anything you wouldn’t put in a deep fryer don’t put in an air fryer. Wow, you’re so intelligent when it comes to air fryers. Thank you, I wouldn’t deep fry soup, for example. Thank you. See. Jordan, how do the buttons work? Oh my God. Jordan, how do the buttons work? It says off, my thing’s not cooking, I got 17 minutes. So, Nicole, what is an air fryer? What’s the major uses of one? Josh? This is my air fryer, there are many like it, but this is my air fryer. Why is it better than a fryer? Well, okay, they say it’s better than a fryer because they say that you don’t have to use as much fat, and you get just as crispy results. Where’s she going? But it effectively works as a convection oven, right? So you put something in there, it circulates hot air at a very high temperature, you put a small amount of oil on it, that absorbs in the food. We’re making schug. You like the leaves? Those are good cilantros. It’s good, right? So we’re making the schug, it’s Yemeni hot sauce. Okay, I was just trying to get some more info for the… ’cause they all wanted to know about it. Got a lot of cilantro, it’s got a lot of spice in it. I’m gonna put a little bit of ground cumin there. Ooh. That’s gonna be lovely. I’m sorry. Nicole, can you calm down, okay? I know that we’re enemies now, but we’re friends in real life. Caraway. Smell that. This is a really nice spice. Wow. Yeah. Can I smell it again? Good stuff, isn’t it? Yeah, yeah. Okay, I don’t really need it anymore, so you can just kind of take it. Yeah, he’s really huffing the caraway, it’s like catnip to a cat. If my garnish work is good, if I keep a positive attitude. Yeah. Then I think I have a real shot to win this thing. Sure man. Can I have your lemon? Yeah, but you can’t use all of it. I don’t want it anymore. No, no, I’m sharing, I’m sharing, but you can’t use all of it. Where’s my olive oil? Okay, it looks like my stuff is going well. Ah, God. Salmon is salmoning nicely. My Duritos are nice and crispy. I’m gonna start making my salmon mousse a little bit. You’re sick. How’s my salmon skin doing? Is this one? I don’t know, is it? How do I just crank it to high? How do I crank it all the way up? You know what the comments are gonna say? They’re gonna say- Oh that we learned nothing, we don’t know how to use an air fryer. And they’re gonna be right. I have no time to cook my salmon now, I have no time to cook my salmon. Is your salmon still- My salmon’s still raw. You’re screwed. My damn salmon’s still raw. You’re capital S screwed. I have no idea what’s happening with this. Oh my God. I have no idea what’s happening with this anymore. I’m gonna dump half that liquid out. That’s fine. Gasps. Ew. Geez louise. Hey, I have not gotten here by listening to other people. I’ve gotten here by fully cloistering within myself, and shutting people away that are trying to help me, and by God that’s what I’m gonna do right now. That’s right. That sounds about right. This salmon skin is nowhere close to crispy. God dang it. Ah, I can’t get it in. Ooh. So now I’m gonna take some room temperature cream cheese. What are you even making? I’m making a salmon mouse with Duritos. So I got dill, garlic, lemon juice and lemon zest, salt and pepper hanging out in here. And this gonna flavor my mousse. Do you think my salmon’s done? What? Do you think my salmon’s done? None of my food’s cooking at all. None of my food’s cooking at all. That tastes awful. What? Let me… I don’t wanna taste it. Ah, crap. Fine, we’re running with it. Why does it taste so bad? It just tastes bad. I’m bad at cooking, I’m flustered- Fix- I don’t know how an air fryer works. Josh, fix it, bro. I’m keeping it. I’m nervous. Oh, hey, Lucas. Hey, what are you doing? Right now I’m creating the base of my mousse. I’m whipping up some room temperature cream cheese. I added some dill, some lemon and some garlic, and some salt and pepper. I’m just letting it kind of whip up a little bit before I add my salmon. Cool. Yeah. Move. Oh, move, okay. Move. This isn’t fun to commentate, you guys are really on a clock, you’re moving around a lot. Yeah, yeah, yeah. Very fast. Well what do you wanna talk about? You wanna talk about anything other than cooking? No, you only have 10 and a half minutes left. God dang it. Oh my God. 10 and a half minutes? Hey, hey, my salmon looks really juicy and gorgeous. I’m so happy for you. Look at that, it actually looks really good. I’m gonna think of more stuff. Thanks man. Okay, good luck. I’m not gonna use all my salmon. You’re putting it in a squeeze bottle? Yeah, I wanted to do a nice plating, but none of the salmon’s gonna be cooked, so it doesn’t even matter anymore. I think its burnt. You burnt it? I burnt something. Okay. I feel good about that. I’m gonna start working with a little bit more speed, honestly, ’cause I’m staring to get a little bit anxious. I’m gonna start… My station is so messy, dude. I’m burning myself, I’m burning myself. Okay, I turned it off. I mean I didn’t say the F word. I did not say. Hey, hey, listen. I’d like to sincerely apologize for saying the F word out of anger. French fires. I just wanna make nice food for you. I’m trying to do my best. I wanna make nice food for you, Jordan, I’m sorry. So sorry. Is it on? You’re gonna do a good job. Okay, now I’m taking my salmon mousse, and I’m gonna put it on a sheet pan, I’m gonna shove it in the freezer so it can chill out a little bit, because I’m gonna mold it into a beautiful… I’m gonna mold it. God, my station is a disaster. My station is a disaster. It’s more disaster than Nicole’s. You know what, this is either gonna… You ever have a bad experience at a restaurant? You don’t think that this restaurant is bad, no you think it’s TGI Fridays. And we love TGI Fridays. Oh my God. Why does this knife… This knife sucks. Oh my God. Josh, what is going on? I pulled the frigging door off again. Oh my God. You can use- Is it on? Dude, you can use mine, it’s okay. Just transfer it over to mine. Do it fast, do it fast. No, I don’t need it, I don’t need you. Pulling the door off. Okay, now I’m taking some smoked salmon, and I’m gonna start to layer it in a bowl. It’s going to beautifully adorn the outside of this bowl, and I’m going to fill it with the salmon mousse, turn it over on a plate, and it’s gonna look really good. You doing okay, buddy? Put my salmon skin in the fridge. Did you burn it? No, it’s not done, but we have five minutes left, and I gotta get, I gotta get… No, you know what, I’m putting it back in. Yeah, yeah. Putting it back in. Yeah, yeah, yeah. Last minute. Two minutes left, I’m pulling it, we’re gonna have a dish, dang it. Yeah we are. We’re gonna have a dish. Nicole, how do you feel about your dish? I feel quite comfortable. I think it’s important to have lulls of speed, and lulls of slowness just so you find yourself in a good place. I don’t know, bro, I’m a mess, I’m a disaster, I can’t do this stuff. I have nice colors. I like the colors that I have. I thought I- Are you using mine? What am I using? You’re not using my air fryer. Your air fryer? No , no, my air fryers working really good. Now that I have a little bit of downtime- I just don’t know how it works. I’m gonna put the shallots in there, and let ’em just hang out for a sec. Lovely micro cilantro here. That’s nice. I’m gonna go see if my, this is on my side, excuse you. Okay. Okay, mm-hmm, mm-hmm. Yo, my salmon mousse is wet. I meant to put this in the fridge. We’re taking two minutes left, I’m taking it out, we’re platting. Two minutes. I forgot to season my salmon at all. Not a single bit of salt in there. Someone remind me. Remind me. You out there, remind me to salt my salmon, remind me to salt my salmon. What round do you think I’d get eliminated in in “Top Chef?” It would be round one. Oh, you’re making two plates? I’m making one for them to share. You’re making a bowl? Yes. Dude, that’s so smart. It’s gonna look so good, you don’t even know. Do we think this is on? Two minutes left. Here’s the thing. I have everything I need to make my dish. The salmon skin needs to get cooked, the salmon needs to get cooked in a minute and a half. If not, I’m going vegetarian. What can we do? Where’s Nicole? She’s been over in the fridge for an hour. Just completely disappeared. Completely disappeared. Go away. I know what I’m gonna do. You know what I’m gonna do? Go away. I’m gonna present this. You know what this is, this is ground turkey slop. Josh. It’s in the fridge because I made two portions for lunch yesterday, and the ingredients were ground turkey, mushrooms, spinach and a bottle of Sweet Baby Ray’s barbecue sauce. And what you do is you eat the turkey slop, and it makes you happy. This is my dish. This is my dish now, turkey slop. Josh, you can’t do that, bro. 2:30 left, we’re out, we’re out of the air fryer. No matter what happens we’re out. You can eat salmon raw, it’s sushi. I don’t know if I agree with that. This folds over. Mm-hmm, mm-hmm. It was so close to being crispy. It was so close to being crispy, Nicole. I’ve never felt more French. It was so close to being crispy. Okay, I’m just gonna let this hang out in the freezer for a second. ‘Cause I didn’t learn how to use an air fryer. Big surprise. Big surprise Josh doesn’t know how to use an air fryer again. It’s two minutes left, bro. Yeah, we’re plating, we’re good. We’re so good. We’re so good. We’re so good. Got the salmon out. Lot of salt. Lot of salt. Oh shoot, I have it in front of me. Dump some salt in there, mash it up. Shoot, dude. I really screwed the pooch on this one, Nicole. I really done did it this time. It’s gonna be edible and it’s cooked. That’s good. And I love what’s happening. I’m so sorry. But, Jordan, I need you to know that I went into this with the earnest thought that this was gonna be good. One minute left, one minute left. That’s not edible. Why is it so watery? Oh geez. Don’t- Nicole, yours looks great. One minute left, one minute left. As far as I’m concerned you’re dong the best. Yeah, Nicole’s doing pretty awesome. If you squeeze the moisture out of the salmon. Yeah, this is going, this is bad. And you’re just putting it on its own skin. I’m not picky, but genuinely- This is so bad. This is making me feel- How much time? Not so hot. 30 seconds. I hate this. I’m not worried about your air fryer skills, just your skills as a chef. Oh God. If I have to eat this, I can’t keep watching you plate it. I’m so sorry, Jordan. No, I need people to know that I went into this earnestly, I thought it was going to be good. Time. 13 seconds. Eight, seven, six, five, four, three, two, one. Hands down, you’re done. I hate myself. I am filled with so much self loathing right now. Wow, Nicole, that looks great. I am filled with so much self loathing right now. I need you to know this, I’ve never felt this way on this cooking show before, and I hate what’s happening. I hate that I’m serving this to you. I hate that it was my idea to do this episode. I hate more than anything this like a bastard son. I feel so alive. Yeah. Woo. Okay, I’m good. All right, it’s time to taste what you made. So, Josh, do you want to introduce your dish first? Yes, please. What we have today is a salmon skin Chicharron tostada with a quick braised salmon barbacoa, some swajio chile, garlic and tomato. And then on top we have an avocado schug, that’s a Yemeni hot sauce, spiced with a lot of cumin, fresh radish, micro cilantro, Fresno chile, please squeeze the lime on top. What do we do now? Pick it up with your hands, squeeze some lime on it and eat it. I feel like I might get a little off. It’s delicately crispy, my friend, look at this. Yeah, you feeling the crisp? Oh, what a skin to be had. Okay. I heard crisp. And I felt it. It’s much better than I thought it would be. Let’s go. No, totally. Much better. My plate is way drier than yours too, you got a lot of… Maybe you didn’t squeeze out all your water. I’m gonna take a second bite of this. I’m feeling a second bite. I can’t believe it. It’s definitely not as crispy as it should be, but… I love it. I’ve never had anything better. Hmm. All right, Nicole, what did you make? Hello judges, for you today I have made a salmon mousse with herbs de Provence Duritos. So Duritos are a wheat snack typically in Mexican cuisine, a great little snack if you live in LA you see them on the corners, wherever, they’re delicious. And then I made a salmon mousse with dill, garlic and lemon topped with alyssum, which is a beautiful herb, and some roe, please enjoy. Great. You’re meant to share. It’s kind of like a cheese ball, but if the cheese was salmon. You want me to fix you a cracker? I would love that. Can I ask why so little roe? It was down to the wire, I had about maybe 11 seconds, and I actually used the back of a brush to put it on, and also I forgot my shallots. And I can’t believe I forgot my shallots. But thank God this isn’t- Edible flower. shallot battle it’s salmon battle. You know, roe is a baby fish. Yeah. You got a flower too? Yeah, I had to give us each a flower. Hit them against each other, and then eat them in your mouth. Mother of God. Mm. There’s a lot going on there. It’s like three way salmon. You got baby salmon, you got whipped salmon, and then the… Mm, the cinnamon. I’m good, I’m good. That’s nice, what are these spiced with? The flower is great. So those are herbs de Provence, which is a traditional French spice blend. Mm, I love those. I thought this tasted good. I really feel for you because I think the shallot would have made it next level. I think so too. Do you two feel you can come to a consensus, and decide on the winning dish right now? [Lucas And Jordan] Yes. Do you want some time to discuss? [Lucas And Jordan] Yes. Okay, we’ll ear muff it. Okay. As fast as the air frying thing goes, he just made something kind of crispy, so it’s just air frying, great, good job, blah, blah, blah. But that’s a little next level for me. That’s a little bit more refined. I definitely think this is fancy. This does not inherently feel like an air fryer dish. Well that’s kind of why I like it. I guess that might be why we- I guess in an air fryer challenge I wanna be like oh, it’s air fried. Also these were already made. That’s a cop out, that’s such a cop out. Ear muffs. Era muffs. I also think that, and this is not Nicole’s fault, but this seemed like it was gonna be the worst thing I’ve ever eaten in my entire life. Yeah, yeah. It genuinely made me nauseous when he was- No, it really did. Just taking the water out of it. He squeezed it with his fists. Yeah, and I don’t have a gentle stomach, but it really made me feel sick. You were talking about that, yeah. And this is so beautiful, so I think kind of he’s getting points for being the under dog. And presentation in general, Nicole’s always gonna do a better job. Yeah, always. Because Josh is disgusting. And she’s better with colors quite frankly. She looks better, she has better, she has a lot better stuff going on than Josh does. Orange and light blue goes together very well. Josh is kind of like I would prefer not to be around him. All right, I’m gonna give you a three, two, one countdown. Yeah. You’re gonna put your hand over the winning dish in three, two, one. Let’s go. Yeah, sorry. I’m sorry. Don’t be sorry. They were both absolutely delicious, but- I wanna shake your hand. I wanna shake your hand. Frankly we thought these were a cop out, Nicole. Okay, well, I just wanted to try a Tik Tok trend that I thought was really popular. I love it. This is YouTube though. Yeah. If I saw that coming to the table, my stomach would clench up a little bit. Yeah. But then it was good. Thank you. Yeah. Let us know what sort of apology video you wanna see next, after we have to apologize for our apology video. Jordan, Lucas, thank you all so much for your honesty, for your candor, for your empathy, and your utter- You got a little something. Fantasticness. Thank you all so much for continuing to believe in us. Thank you for accepting our apology, I’m just assuming that you already have. Nicole, thank you for being a hell of a competitor. Can you make the other side of the heart? I don’t know if I have the mobility, I hurt my back. Should we do a bigger heart? Four way heart. A four way heart. Keep eating every day guys. Show off your pride in the mythical always proud collection, available now at mythical.com.