The feeling of rust against my salad fingers is almost orgasmic. That’s right, guys. Salad fingers reference- Wow. In 2023. Smosh is back and we’re making salad finger mentions! Woo! Every chef knows there are unbreakable rules in the kitchen. But what happens when you actually break those rules? Do the soup gods boil you alive or are they just arbitrary myths peddled from chef to chef, just waiting to be broken? To find, out we’ve assembled this highly trained team of serious culinary professionals. Ugh. Oh God, stop. To put them to the test, because this is Myth- Myth Munchers! Yeah! Your illnesses have all cleared up. I’m sick of this. They all tested negative in the green room, trust me. Let’s get into it. Today we’re busting soup myths. Soup is a great dish for summer. So we’re all gonna go through my summer fashion trends. I’m trying to sort of become a fashion influence right here. And so first up, jorts are the obvious move. In summer you can get the cheapest pair of jeans you can find and then you just cut ’em right off. But then we’re talking khorts, we’re talking slorts, we’re talking shorts. You take any pant you want, you can cut them into jorts. Did this recently with a pair of khakis, and I think I look pretty dang fresh right there. I did make these images myself. Next, you need some shirts to go along with them. Shorts, and jorts, and khorts. You gotta get one cool guy shirt. That’s what I’m wearing right here. Little Mandarin collar on the cool guy shirt and then the best thing to pair with all this is an oversized shoe. You’re gonna want a rock about a size 14. Yeah, yeah, yeah. Even though you only actually wear 10 1/2. Do you all feel more stylish after reading this? This is opposite of farmer’s tan. Why is there two of you? Joan Rivers is quaking. Why is there? It shows how versatile the look is. Oh, okay. Yeah, you guys don’t get it. You just don’t have any fashion sense like me. Anyways, we’re busting soup myths. We’re in the dead heat of summer. The exact time you wanna be making soup. No, this is factual. Hot liquid cools you down in the summer because it triggers your cooling response of sweating. Okay. Don’t care. Listen. Scientist. First up, you’re testing whether or not you start with raw chicken or roasted chicken when you boil your soup. I’m a person, I’ve always roasted my chicken so you can get that browning flavor, but we’re gonna see what actually works better there. Trevor. What kind of soup are we making? Chicken. Next. Noodle. Chicken noodle. Chicken noodle soup. Next up, people say never let your soup come to a full boil because that will make it cloudy. I didn’t quite hear you. Can you say that again? I was trying to play Limp Bizkit before this and they were like- God. No Josh, we have a show. Alexa, stop. They say bring it to a low simmer. Who the H-E double hockey sticks got time for that? In dead heat of summer it’s heating up your house, you know? And you all live in Burbank with no A/C. So we’re gonna test boiling versus simmering versus a combination of both. Next up, how long you actually gotta boil soup? A lot of weird recipes out there being like boil for 45 minutes. Are you actually extracting the flavor that you need? Next up, stock. People always say homemade is better than using store bought stock. What if you actually use store bought stock in your chicken to make homemade stock with store box stock ’cause dog, I heard you like stock. So next to Xzibit is about to pimp your stock. And then we’re gonna test versus normal water and then chicken bouillon powder ’cause I just love taking that stuff, rubbing it in my gums. Y’all have any questions? Zero. So mean. Not even one. Have any questions? They can’t hear you. I didn’t catch a word of that. Beautiful. Y’all ready to get to some soup boilin’? Yeah. Absolutely. Or simmering. Do the thing where you tell us to- Come on. Okay, everybody write down your guesses and whoever gets the most wrong has to eat a whole bouillon cube. Oh! Yum. Doesn’t have to. They get the opportunity to, It’s like, it’s not hazing, It’s like it’s a volunteer but it’s like a soft power over them to where they don’t feel like they can say no. Lily, tell the people what your favorite pot of soup to sweat over during a 105 degree mid-August day is. Chicken soup. Same. Oh my god, me too. We’re so in sync. We’re so in sync. That’s crazy. It’s like we finish each other’s- Sentence. Soups. We’re making a basic chicken soup right now. We’ll tell you about the methodology but we’re gonna start getting the mirepoix going and what whatnot? Yeah, let’s do it. On three, one, two, go. Okay. Mirepoix in. On three, one, two, go. That’s how I move. We’re so in sync. On three, one, two, go. Oh, what the fruit? Garlic. Garlic. Hurry up. You’re dragging. Dragging on three, one, two, go. No, no, no. Oh my God, we’re falling apart. Are you rushing or are you dragging? I need to turn my heat up. Yeah, yeah. You wanna get some sizzle on. So right now we’re sauteing mirepoix. This is how most chicken soup are. We’re not trying to make the best soup we’ve ever made. We’re trying to make the most average soup? Yeah, I love an average soup. Soup can be average. That’s one of those great foods. It’s comforting. Add all the pepper. You toast your pepper with mirepoix, right? Yeah, yeah, yeah, yeah. You like might as well. You get like a hefty pinch of salt in there to- Sweat the onion. Yeah, yeah, yeah. Onion. Oh speaking Cajun over here like Tony Chachere now. Oui oui. Chicken soup. So what we’re doing right now, sweating the mirepoix. We’re eventually going to add in our chicken and water and just simmer it away for exactly one hour. Yep. Just to get baseline. I have roasted chicken here and roasting my chicken before I make soup is something that I’ve always believed in, but I’ve never tested it side-by-side. ‘Cause I think you’re just getting more flavor. You’re getting the Maillard reaction in a way that you don’t get when you just sear the chicken off because when you do that you’re also getting a lot of fat into the soup. So to me, roasting it beforehand gives you a cleaner, darker broth, and that’s what I want. So you’re spending like all day roasting the chicken. Yeah. And letting it simmer. It’s like a full day process for you. Well, not even, though. Because like if you take a chicken, right? That’s what, 40 minutes in the oven. Okay. If you wanna get a little dark. Yeah, a little dark. So what I do is I start sauteing my mirepoix doing all this stuff, and I’ll even get the soup going with the water, and then I can just take the chicken out. Yep. ‘Cause people say you gotta like skim the fat and all that on a soup, but if I just render the fat from the chicken- Then you don’t gotta a skim. You’re gotta skim. You think I’m here spending all day. I’m still over here- Yeah, yeah, yeah, yeah. Thinking I did a life hack. Maybe you’re smarter than I thought. You guys remember? No, I look stupid, but really I’m smart. Yeah, you’re, it’s somewhere in there. Yeah, mine’s sweating a little harder. Okay. In Jewish we call it shvitzing. What does that mean? We shvitz the mirepoix. It means sweat. Oh, nice. Yiddish for sweat. Shvitzing. Jews sweat a lot. Yeah. We had to have a special word for it because we are from cold climates generally, and so when it happens it’s special. It’s like, ah, shvitz! Oh. You know? We’re making like what I would consider a very All-American chicken soup right here, right? Yeah. Kind of the base that you would use for matzo ball soup. Something like pho though, where it’s like a very clear broth and also the aromatics- Yeah. Tend to be charred. Yep. Right, like you char your onion, you know, toast your cinnamon, all that. Yeah. So you’re getting the kind of like clean meat flavor. Yep. And typically they’ll poach the chicken, then drop it, right? Yes, yeah, to get like all the impurities out. Yes, so there’s a lot of different soup methods. This is just one that, you know, we think a lot of people in America would be making like, God dude, chicken pho? Pho ga? Oh yeah. That’s what I get when I’m sick. Same, same, same. Why aren’t we busting pho myths? Yeah. Whoa, that would be fun. Make pho. We got noodles? Mirepoix’s sweating. You don’t wanna caramelize the onions. You just want to get that out there. Take this nice little brick of a guy. Bing bang boom. Water? Water, water. Eight cups. You gotta do a high pour to aerate it. Oh no. Lily didn’t even do that and she spilled more than me, so. Keep this spoon in there. Okay. These are the new Mythical Kitchen utensils. They are heatproof up to 1,000 degrees. I’m testing that out right now. Test it out. Ready to eat soup. Yeah, hell yeah. Let’s do it. Noodles magically appeared in there. We put them in like 20 minutes before it’s done. Is this the point where I say that I don’t like chicken noodle soup? No. Visual differences. The broth is- Darker. Little darker, a little better in color. This one looks really pallid to me. Really pale. It’s nice soup. Good soup. Okay. Bruce- Watch again. You get a little bit of that roasty flavor, not a ton. Interesting. Interesting! Okay, let’s see what’s happening here. I have thoughts. You go first. I think this actually does taste like more pure. It does. It does. Yeah. I don’t know if I want the puritines to dominate what my soup should be. I think for like chicken soup, it needs to be like kind of pure. But for like a bowl of like ramen, like I don’t care about, you know the purities. I want like all the fat. All right, let’s try the chicken. Let’s try the actual meat from this. See if the roasting did anything to that. ‘Cause in theory you’re getting more cook on it. Yep. You know what I mean? In theory. Einstein over here with his theories. Tastes like chicken. Tastes like chicken. Good protein. Tastes like chicken. It’s a little bit more tender than this. It is. But also you could achieve the same thing just by- Cooking longer. Cooking it longer. We haven’t tested skimming the fat yet, but you are getting more fat in the soup, which gives it a richer mouth feel. If you’re roasting your chicken with the chicken fat in there, if you seared it, you would get that. But also I’m not talking about searing your chicken before. Right? I’m talking about roasting it in an oven, getting that fat to render out. Yeah. Creates a cleaner broth. This creates, I don’t have the words other than better. Yeah, I agree. This broth is better. It is. It’s better. It’s richer. It tastes more of chicken. Mm-hmm. And I don’t think that you always want browning flavor. Yeah, I agree. In all of your foods, right? Yeah. Like you said, with a pho broth, you’re taking the pho and you’re poaching the chicken, bleeding of the impurities, getting the most isolated chicken flavor out there. Yep. That the rest of your aromatics can really sing. Damn! Yeah. Raw chicken wins? Raw chicken wins. Raw chicken wins. You know what that means? Oh gosh, oh gosh, oh gosh! This myth has been munched! I did it! Dang it, she’s good. Welcome to soup town, population us. Us! You and me. You and me! Soup town! Yeah, that’s right. You know, I really feel like “Strega Nona.” You ever read a “Strega Nona” book before? No. You fool! What? Well, today we are busting soup myths and we found out that raw chicken yields the best chicken-y, most delicious sumptuous flavor. Yes. That’s right. Sumptuous? Yeah. Is that, that’s a word? Yes, it is. I believe you. I’m not questioned. Just never- It is a word. All right, now I believe you. I believe you. But now we’re going to see if the myth that boiling your chicken creates like a cloudy, not so fun stock is true or not. Now, whenever I look for a nice chicken noodle soup, I’m not looking for total clarity. A little bit of cloudiness, but nothing too crazy. You know, I hate it when it’s like almost white. Okay. You know what I mean? Yeah, yeah, yeah, yeah. Like you can see little chicken particulates. Yeah. And stuff like that. I’m not looking for like consomme. Yeah, yeah. But I’m looking for, you know, soup. Or a little bit of gold in there. A little bit of, little bit of flavor. That’s it. I personally, I think that good soup is a mindset. You know, when you’re making soup, I don’t know about all these myths, about munching ’em. I think that you, when you’re making soup, the number one thing you gotta do is you gotta get the mindset, and that mindset is hot and wet. So Trevor is gonna let his boil all the way through from section one to section 500. Yeah. It’s just gonna boil all the way through. For simmer, I’m just gonna let it simmer all the way. I’m not gonna let it boil. And then this one, I’m gonna let it come to a boil and then on a medium-low simmer. So while we’re waiting for these to come to a boil, not this one, but these two, Trevor, what did you write on your note card? I went for boil. Why? I don’t know. Again, I believe that soup is a mindset and hot and wet. That’s my mindset. And boiled seems hottest. Interesting. I just, you know, I gotta follow my heart, my hot, wet heart. So I was always taught that boiling and then simmering allows for everything to be on the same playing field. Everything gets up to 212 and then it just kind of hangs out and it mellows out, and the flavors marry one another and it’s beautiful and polyamorous. Yeah, I think traditionally I have boiled and then simmered- Yeah. The soups that I’ve made. I don’t know why I chose boil. I want it to win. I want to be able to just crank it as hot as it can go and let it go. Like that’s what I want in my heart. Speaking of cranking, have you ever “Crank That ?” Crank That Soulja- You wanna try it? No, I don’t. I’d look like a fool. I’ll watch you first. “Crank That .” The feeling of rust against my salad fingers is almost orgasmic. That’s right, guys. Salad fingers reference- Wow. In 2023. Smosh is back and we’re making salad finger mentions! Woo! You can tell it’s definitely the clearest broth. Yes, I will say that. You’re seeing the most onions, and carrots, and celery here. Then we’ve got, it’s like Goldilocks, and we’ve got the medium. Yeah. We’ve got the medium clear and then cloudy. Yeah. Cloudy as fwick. There is a clear level of schmaltz here that I’m comfortable with and I appreciate. The schmaltz is the chicken fat and it looks really, really nice and golden. This is kind of just eked out a little bit, and over here it’s emulsified into the soup. Yeah. So I say we give this a nice tasty taste. You wanna start with simmer? Yeah, let’s do it. Let’s do it. Okay, I’m gonna go a little broth first. Just clean broth. I’m gonna get clean. Okay. Mm! Okay. Got a soup. A little weak. Yeah. A little weak sauce. Yeah, not coming in strong there. Weak sauce. Little bit of, little noodle chicken action. Yeah, me too. Okay. I don’t know. It’s like, if I was sick in bed and you gave me that soup, I’d be like- Yeah. Good. But is it wowing me right now? Absolutely. Not sick at this counter? No! Wow. Sorry. So passionate. You like chicken soup? I do. I sure do. I love chicken soup. Wow. Hot damn. Now the oil on the top almost insulates the soup and it creates a really interesting flavor as it goes down when you suck down the broth. Yeah. Because you get like a little bit of oil, but that really clean flavor of like soup too. Yeah. Really gorgeous. I’m gonna taste some chicken and noods too. It’s cascading across my palate in a very pleasant way. Wow. Hot! Trevor, you’re a poet and I bet you didn’t even know it. It’s hot but it’s so good. Ow. Are your organs wet? They should be. I think they should be coated in some sort of mucosal- Okay. Mucosal thing. Now that’s also really delicious. Mm-hmm, yeah. But do you taste the emulsification and like the- Yeah. It’s almost sediment-y. I don’t know, which spoon did I use? I’m gonna go side-by-side broth action. Nice. I’m gonna go side-by-side here. Okay, this is gonna be crazy. I’ve never seen this before. My heart. And again, I told you from the start, I’ve been following my heart this whole time. My heart tells me boil and then simmer, which my heart before told me boil, and now my heart’s changed and it’s gone in the other direction. This one, I don’t know what it is. It just, it does, it just tastes better. It tastes better. It has a better texture. Has a better mouth feel. It’s the soupiest soup to have been souped. All right, I feel comfortable. Okay. Okay. Okay. I got it. So I guess that means- This myth has been munched! Do it again! Do it better! Josh, stop yelling. He’s yelling at us. Come on. Head down. Okay. Okay. Three, two, one. This myth has been munched! Is that good? Okay. Thank you. Lily, today we’re busting the myth of can you eat too much soup in a day. I cannot eat too much soup. I love soup. Really? I could live off soup. You’re what is it? What is the thing? It’s like gorgeous, gorgeous girls love soup or something? Oh my God. Thank you. Soup, one hour verse two hours verse four hours. How long you actually gotta cook it? How long you gotta spend just staring at the pot the whole day wondering if the cat is gonna go knock it over while you’re in the middle of a video game. I don’t have cats. Lucky. Okay, one soup. It’s very clear. Yeah, that means to me like not a lot of- Flavor extraction. That’s the one. Still great. It’s a good soup. It’s good soup. It’s good soup, right? Ain’t nothing wrong with that soup. This is just gonna get progressively better, right? We know this? I hope. We should have done 24 hours. 20. I’ve done a 24-hour broth before. Cat knocked it over. But was the meat in there for the 24 hours? I don’t like meat in my soup. This is a whole day. This is a different method of soup that I was doing. I was making a tori paitan broth. I dunno, what is that? Fancy guy. The soup is better soup, right? It’s sweeter. Soup is better soup, yeah. I think, well, so it’s not just the chicken that’s cooking longer. It’s the stuff! Like the carrots. Yeah, you, but it is interesting to see that you literally get more flavor from the mirepoix extracted out. Yep. Right? That’s interesting. It is interesting. That’s interesting. It’s very interesting. No, Lily, it’s interesting. Wait, try the chicken differences. Yeah. Yeah. Chicken difference is gonna, it might come down to chicken difference. And also the noodles are all cooked the same. You’re not cooking noodles for two hours. Hold on. Okay. I forgot to chew. Okay, so chicken, the more you cook it- Yeah. It’s just gonna get like kind of mushier and drier, right? Yes. You cook chicken for two hours in liquid, it’s never gonna get more tender in four hours. Yeah. What you are losing in four hours is any of the bite, like any of the integrity that the mirepoix would have, right? Yeah. Like the vegetables in this. They’ve lost, the broth is really good. The broth is really good. But it’s actually very similar to this one. But yeah, you can kind of taste. Going back. Is this your spoon or my spoon? I don’t know anymore. MSG, right? When you think of the idea of umami, it is like literally meat broth. It is that lingering sensation. Close your eyes, take a sip of the two hours, take a sip of the four hours. Close your eyes and try and put yourself in the back of your palate. Those little cheekies back there. Are you telling me to do this? Try and see. Yeah. No, no, no. Right now for real, do it. In the back of the cheekies? And see which one has developed more umami. To me, umami lingers on the back of the palate. Yeah, close your eyes. Oh that’s weird. I don’t like that. Okay. Okay. Yeah, yeah. Gargle like Listerine. This broth tastes better to me. I think it’s better. I think four hours is better. Yeah. Four hours, ultimately boil your soup for four hours. Anything past that I don’t think you’re gonna get anymore. But really cook your soup longer. It tastes better. You know what that means, Lily. I think I do. I think that means- This myth has been munched. No, that. That myth munched us? That myth. Yeah. Yeah. Yeah. Do it right! I’m sorry, I’m freaking sorry, man! Three, two, one. This myth munched us! I can’t do this anymore. We’ve decided that you should keep your chicken raw when you start cooking it. We’ve decided that you should boil then simmer your soup. And we decided you should do that for about four hours. But now how do you beef up the flavor of that soup? Do you just keep it with water and salt or do you cheat with a little bit of store bought stock in there or do you add in chicken bouillon? Speaking of chicken bouillon. Did somebody say chicken bouillon? Actually this is my favorite and I used to eat it a lot as a kid, and it was recently featured on sporked.com as one of my picks! Holy smokes, and if you wanna see all of our picks, go over to sporked.com. Really, we wrote about a lot of foods that mean a lot to us. So go check it out. You can read our fun little essays. We got to flex our creative writing chops and we’re all very creative writers. Vi, thank you so much. Do you eat or drink soup? Oh my God, just eat the soup. Okay, start with water and salt. Get a baseline. Baseline. Baseline. Baseline. Baseline. I gotta, I gotta transport it so far. Good soup. Delicious. Good soup. Gosh, really good soup, man. Oh, lovely. I can’t imagine a better soup than that. Well. Maybe. Let’s try some store bought stock Kinda tastes worse, right? Yeah. Does that kinda taste worse to you? Totes. But really, nobody knows how store bought stock is made. It’s kinda really sketchy. So I really don’t use store bought stock ’cause I would rather just use chicken bouillon! Try it. Oh! Mm. Got that cold bouillon right down there, boy. Don’t make me laugh. I gotta transport this so far! Long arms McGee. I like this. I mean, you get like, okay, listen, listen, listen. MSG is safe and delicious and we all know it. We did a whole podcast about it. Top two ingredients in this are salt and MSG, and then you get into powdered cooked chicken. You know what I mean? Powdered cooked chicken actually comes after corn starch and potassium chloride. So there’s not like a ton of chicken going on in this. You basically are adding salt and MSG. But I really love this product. I use it in my own home. I’m like a little bit split right here. How are y’all feeling? I’m not split at all. I’m actually high key obsessed with the water and salt. It’s a beautiful flavor. Well balanced. It doesn’t taste artificial at all. It tastes perfect. Damn, dude. I think it’s ’cause I grew up on Campbell’s chicken noodle soup. Maybe it was why I like this one better. This does reek of Campbell’s chicken noodle soup, which is, you know, it’s condensed. You’re probably using chemicals. I want the chicken bouillon to win because this is the product I use in my own home. Absolutely. I add this to so many recipes to just beef up that umami flavor. To me this eats so freaking clean and this is just using the natural flavor of the chicken. This isn’t any moralizing here on not using MSG or bouillon. I normally like it, but there’s something fan frickin-tastic about the purity in that. Yeah, it is beautiful. It is delicious and it is perfectly seasoned with salt. Don’t knock it. Salt is, salt on its own, it can do a whole lot of work. Trevor, how are you feeling? My hot and wet heart, it’s telling me that water and salt is better. Damn, I mean again, these are all great. To me, the store-bought stock is the worst ’cause you’re almost taking a fresh stock. That’s what you’re doing when you’re making soup, right? You’re making a stock from scratch. That’s right. You’re taking like a fresh stock and then you’re just sort of adding something old and stale that’s been industrialized in there. Whereas this, you’re adding hot, nasty, badass flavor chemicals that make things good. But again, ultimately it’s like muddying up the flavor of this. Which you’re right, the salt is just good. Perfect. And all the salt levels are the same in these. We made sure that that’s really good. Really good. Shocker! Shocker. So you know what that means? Wowee zowie. No, I don’t. That means that- This myth has been munched! We munched it! Myth munchers, we made a lot of soup today. We ate a lot of soup. We’re all pretty bloaty. We found out that keep your chicken raw. You don’t gotta roast it. You don’t need all those browning flavors. You get a nice clean flavor with raw chicken that you boil. Then we found out you don’t need to just simmer your soup. You don’t need to just boil it. When you boil it, then reduce it down to a simmer. You get a good broth that doesn’t emulsify. It’s really nice. Timing. Soup timing. We found out that one hour, simply too little. Two hours, simply too little. Four hours, just right. We called that the Goldilocks zone. We found that out. Then we found out in terms of beefing up your chicken broth, store bought stock really doesn’t do much. Chicken bouillon powder, though you add a lot of flavor, salt, and MSG, you’re really kind of obstructing all that clean chicken flavor that you worked to get throughout your soup! Wow. I actually learned a lot today about what I want in soups. I learned. That’s right. Okay, let’s see who got more right and wrong, Trevor. I guessed roast, boil, two hours, powder for best soup. Keep it hot and wet, y’all. This. I got zero. You, sorry. Sorry. What? I’m sorry. I, my kugel’s done. What? Okay, so let’s- You made kugels? Break the fourth wall here. Yeah, we are just coming back from a lunch break and we had a lot of leftover noodles, and so I put in a kugel. Oh my God. It’s my favorite dish to make. It’s my favorite dish to make with egg noodles. God. Why didn’t you turn off the timer? Turn your timer off! Well no, ’cause I don’t want to risk my kugel burning. Josh, this is a serious cooking show. And I made a serious kugel. It’s not part of the show. If you want the recipe for kugel, Google it. I had to before I made it. Lily, how many did you get right? I said raw, dog. Simmer, two hours, and chicken bouillon. I got one right. We suck. Nicole, what about you? Hey, I said raw, boil and simmer, four hours, and water and salt. I got all of them right because I love chicken soup. Are you effing S-ing me in the D right now? Get the heck outta here. I don’t think I legally can. Roasted, boiled, four hours in that good, good chicken bouillon. Dang, well yeah, no, I got one right. I guess wrong in a lot of these. I actually learned a lot about making soup from this and also more about making kugel. I think we should bust kugel myths next time. No. I really don’t wanna do that. Okay, let’s do it. You have to add raisins! No you don’t, Uncle Mort. Nicole, congrats on the win. Thanks. Very well earned. I would consider you the soup queen here. Trevor, you lost. You officially have to eat a bouillon cube if you feel that that’s something you’d like to do right now. Nobody’s forcing you to. Yes, he does. We know how it’s gonna happen. I wasn’t as hot and wet as I thought I was. No Trevor, you’re the hottest, wettest gamer in this whole place. Oh. Oh. I mean, that’s a lot of nutrients. Make broth in your mouth. Make broth. Make a mouth soup. Yeah, yeah, yeah. I was gonna suggest that punishment should be you have to spit eight ounces into a cup and then mix bouillon shots. That’s worse. He’s doing that in his mouth. Oh. No, we were gonna make him eat our own spit. Can I please leave? Oh my God, I need to leave. Anyways, thank you all for joining us here on kugel munchers. I think we all learned a lot. That you know, though kugel can be made out of anything, noodles. Noodles is the best kugel. Potato kugel is also good. Once I did a celery root kugel. Do you like it? What the- You made raisin noodles. Yeah, it’s sweet raisin noodles. Kugel munchers! That’s what it literally translates to. We’ll see all next time. Make sure to watch us. I don’t know. Oh, that was my nickname in high school. Hey you! Cook up your own feast while wearing the Mythical Kitchen apron. Available now at mythical.com.