I don’t want you to count down anymore. Stop counting down. Welcome to “Mythical Kitchen” where dreams oh, they become food. Here at “Mythical Kitchen,” LLC, Incorporated, we want you to know that we are listening to you. In fact, we here for you because many of you have said in the comments that you want cheap and easy recipes that you can cook at home in a quick amount of time. You have also said, “Why isn’t Rhett and Link here?” In which we’ve said “I don’t know.” So instead of having them on, what we’re gonna do is we are going to take our favorite home recipes that you can cook in 15 minutes. Some easy, simple meal prep stuff you make on a Sunday night. You batch it. You microwave it during the week. You know, we all struggle from time to time. And if we cannot finish those meals in 15 minutes, we’re gonna get pelted. That’s right. With rotten cabbage. Because you also said that in your comments. You said, “If you can’t cook these meals in 15 minutes, you should be pelted with rotten cabbage.” And again, we here for you. So thank you to all the “Mythical Kitchen” fans out there for letting V get pelted with rot cabbage. I’m just saying your recipe’s the longest, like you’re the most likely to get pelted with rock cabbage. That’s messed up. Hmm. Let’s get cooking. V, we got a lot to do today. Yeah, we do. We’re cooking stuff. We gotta get into athlete mentality ’cause there’s 15 minutes on the clock. This is fourth quarter. We gotta push, push, push. We’re making- We win. We gotta win. Cooking- Over time. like everything in life is a winnable game. We’re making what I call bootleg kung pao pork. Yeah. I don’t know. This is something I make a lot. I just have a bunch of very shelf-stable, delicious sauces that I keep in my fridge all the time. Oyster sauce, soy sauce, sesame oil, some sort of chili garlic sauce, and then pre-made ginger garlic paste. Put that with a bunch of vegetables and some meats and you put that on rice and it’s delicious. You can do it in 15 minutes. Clock hasn’t started yet though ’cause I gotta tell you about this beautiful apron right here. We have the original “Mythical Kitchen” apron. Everyone give it up. Woo. Please clap. Please clap. It’s the original “Mythical Kitchen” apron. You can go buy it over at mythical.com. It has all the room in the world to fit not one but two spoons inside of it. It has dynamic denim fibers that is scientifically proven to keep you cool in a hot kitchen only if you have somebody fan you with it. Should we cook stuff? Yeah, I’m ready. All right. Start the clock. In three, two, one. Go, go, go. I’m chopping pork. Great way to save time. Minute rice. It’s done in a minute. Listen, is it gonna be the best rice you’ve ever had? No. Is it gonna be the second best rice you’ve ever had? Probably not that either, but it is gonna be done in a minute. And I use this all the time. It’s basically pre-cooked dehydrated. Wait, how thin do you want this chef? Oh as thin as possible. Just hack the hell out of it, V. Oh snap. All right so I added two cups of minute rice to two cups of water. That’s gonna take the whole 15 minutes. Then go back and we’re gonna let that sit. Another kitchen hack Don’t get lids for your pots. Throw them all away. No. When you get it, put another pot on top of your pot. The thing that I love to do with rice is I cut it with vegetables because that way you know, I don’t know if you’re out there watching carbs. I don’t know if you got kids to trick into eating more vegetables. That’s a great way to trick kids. Me. V is the kid that I have to trick. Yes. V, pretend like you’re throwing a temper tantrum and I have to feed you vegetables. I don’t want it. I don’t want it. Just eat the vegetables. They’re good for you. Are you kidding me? You just hack the hell outta it. Buy a cleaver too. There you go. Yeah. Beat it up. That’s gonna tenderize the pork real nice too. Rice is gonna be done in five minutes. Yeah. How much time do we got? Because I don’t wanna get pelted with rotten cabbage. 13 minutes. We’re golden. I’m gonna get these mushroom sauted and I’m gonna pour a bunch of vegetable oil and then I’m just gonna throw the mushrooms in. We’re gonna start sweating these down. We like sweating. We’re gonna get some salt and pepper in there. We like sweating. That’s a lot of mushrooms. You put a lot of mushrooms into your prep. Yeah. We’re making like four or five portions right here. Yeah, yeah. You right, you right. Also, vegetables are healthy. You know what I mean? I think, I don’t know. You got like, what does a mushroom have in it? What does a mushroom have in it? Do you know? Fungus? Do you know what I’m, yeah, it’s a fungus. Is that good for you? Kung pao chicken is like a very legit Sichuan dish that has a real set of rules and history around it. That’s absolutely not what we’re doing today. We’re making something like I saw it at the Panda Express ’cause they got kung pao chicken and I really enjoy it. And it’s got zucchini in it. Yeah, yeah, yeah. And so that’s why I’m putting zucchini in this. So we’re gonna start sauteing up the zucchini. Going through a lot of knives today. Yeah, yeah, yeah. Listen, this is cooking. You know this is cooking a home. Don’t box me out, dude. That’s dangerous. That’s looking good. Rice is chilling. You make a lot of slop for your meal prep, don’t you? Okay the world has run on slop for hundreds of years. You know what I mean? I’ve seen you make about 80 different slops since I’ve been here. We’re gonna get this marinated a little bit. The pork. I’m gonna dump some oyster sauce in there. Oyster sauce is just a great way to get a lot of flavor in your food. That’s nice. That’s nice. Yeah, yeah. That’s a fun time. Get some oyster sauce. Put it there. Get some soy in there. Huh? You want that to kinda like really absorb and there a little bit of sesame oil. If you want your food to taste like Chinese takeout, sesame oil is a great way to do that. Okay. Yeah. Dump some ginger garlic paste in there. Yeah. We want this to act as like… Yeah get like, that’s a good amount. That’s a good amount. Okay. Because I almost put way more. It would’ve been too garlicy. That’s good. All right. So what we’re gonna do is we’re gonna take a pork. Boom put the pork in some hot oil. You wanna toss that in the thing? Oh man. I’m sorry. Oh, I’m sorry. We gotta cook on a cooking show. Okay. These mushrooms are mushrooming. Mushrooms are mushrooming. Yeah. Yeah. Toss the rice in there. All of it? Yeah. Yeah. Throw all the rice in there. All of it? Okay. My left arm is weak. Do you think it’s cooked? No, let me try. Hold on. We gotta switch these. I want this on the hotter heat. Yeah. That good. Yeah. This has gotta be on the hotter heat. We gotta crank that all the way up. There you go. Toss that in there. That’s fantastic. More flavor. Get some more flavor in your rice. We’re gonna add just a little bit of soy sauce to the rice. A lot of sodium happening. A little salt in there. I don’t think so. Here’s the thing, I’m not a doctor yet. You said, not yet? Are you studying? I’ve been studying for a while. You know what I mean? I got the shirt that says FBI, female body inspector. Stop it. That’s not a legit degree. So this is just completely sweated. Yeah. There’s no browning on it and that’s fine because what we’re gonna do- Is just pour it in there. Hear me out. Yeah yeah well, no, no V. Okay. Hey, grab me the meal prep containers. Grab me the meal prep containers. How much time? Time. Six minutes. Oh, we’re golden. Oh snap. I got four. I have four. Yeah, yeah. Great. Wait, five. So we’re gonna divvy, this is okay. If you want some like real stuff on how to cook at home, check this out. We’re going to one portion, two portion. I’m not one of those people that like weighs out. I think that’s weird when people do that. Cool. There’s a lot of rice happening today. A little more here. A little more. Rice is the best thing for meal prep ’cause it’s just, you don’t gotta make like a sandwich. You’re kind of just… Yeah. Chill and eat one part. All right, cool. That’s nice for the muscle men. Boom. Got all the rice out. So what we’re gonna do now- Throw the vegetables in there. Yeah, yeah. Throw the vegetables there. Throw the vegetables in there. Yeah, yeah, yeah. Yeah? You got all? That’s cooking. Toss some oil. Shoot. I’m dropping stuff. Dump some veg in there. All the veg. Ow. It’s all going in the same place. Five minutes, 19 seconds. V, here. What? I got a bag. I got a bag in my booty pocket. Put some peanuts in it and crush ’em. Okay. There we go. There probably gimme like triple the scallions. It’s warm. It’s so warm. My butt’s so warm. So we’re gonna take, like, I’ll do the Rachel Ray thing where I lie about my measurements. We’re gonna take three tablespoons of oyster sauce. We’re gonna take two tablespoons of soy sauce. Yeah. We’re gonna take about a teaspoon sesame oil. That looks nice. Gimme some ginger garlic paste in there. Screw it. What? Four minutes? Ah, we’re so golden. That’s what every chef says. This is legit every night for me though. This is how I cook. We’re gonna add some cornstarch- Okay. To all the things that I said earlier. Yeah. And then we’re gonna add some water to that. And we’re just gonna stir this together to make a slurry. Two minutes, Chef. We’re gonna add in another tablespoon of oyster sauce ’cause I like it. That’s, yeah. That is sexy. What else do we got? How much time? Time. One minute 47 seconds. Time. Minute 44 seconds. Need more water in there man. Put some more water in there. Okay. Minute. How much minutes? One minute. One minutes? One minute 30 seconds. One minute 30 seconds. I can’t get pelted with rotten cabbage. I’ll get a rash. This is Josh’s official sloppy toppy meal prep. Okay. So you’re gonna take all of our delicious stuffs and we’re just gonna pile it on there. My ratio of meat to everything else that I eat is really off ’cause I eat over a pound of animal flesh a day. Yeah. Oh oh. I know KG. You’re like a broken record over there. You keep asking her- Broken record right only twice a day. Right? Am I putting onions on it? Yeah. Yeah. Put all this stuff on it. Yeah. It’s probably even right? How much time? Time! I don’t know. It depends on how much you like to eat. KG, I’m sorry I yelled at you for giving me the time. I just would really like to know. 36 seconds 36 seconds, oh, we got so much time to spare. Yeah, yeah, yeah. There we go scallion peanut. Look at that. Look at that. We’re like Rachel Ray. 30 minute meals over here. Am I right? Wow. You’re Rachel Ray. I love Rachel Ray. Josh, Rachel Ray Scherer. You know what I mean? How much time? Do we have time for extra garnish? 15 seconds. Okay. put some spit on it. Check it out. And this is what I actually do. Put some rub, some dirt in. I just put like- 10 I just put like a large pocket of hot sauce and all this and that’s going on every bite. Five. Yeah. Three, two, one. You impressed? So here we go. We got four portions of delicious healthy meal prep. This is Josh’s bootleg kung pao pork slop that has little to nothing to do with actual kung pao chicken. It looks great. It kind of just looks like fried rice. Yeah you know. Well it’s, kind of the rice is mostly boiled. Lily. V. You like rice? Yeah look at me. You’re beautiful. Thanks. That’s why you like rice. Yeah. I’m gonna be making rice today. I know Josh did too, but it’s like the super easiest thing I like to make for meal preps. So we’re gonna be doing jerk shrimp. Yummy. And dirty rice together. Let’s do it. Let’s do it. KG, start that clock. Okay. 15 minutes starts now. So basically you’re gonna take a little bit of all of these goodies over here and you’re gonna pour it on that shrimp. Okay. And you’re gonna make the jerk jerk. Okay. And then I’m gonna start on the dirty rice, which is our ground beef and I’m gonna put that in the pan and start cooking that. You dirty girl. Oh yeah, I know. On a good day, right? Yeah. So while that’s cooking, I’m gonna go ahead and just start like chopping veggies so we can multitask. Okay, I’m multitasking. I have some awesome minute rice because it’s minute. Honestly, I love that microwavable minute rice. Do you? Actually, you know what? You gave me that rice. Oh yeah, that makes sense. I got it from you. Yeah, yeah, yeah, yeah. So I just carry around that in my bag just in case, you know? I’m not gonna lie, I’ve seen you hold a lot of spices in your pocket. Oh yeah, yeah, yeah. The other day when I really needed garlic powder, you were like, “Oh my God, here it is.” I did have it in my pocket. It was very warm. So this actual recipe I got from my brother’s friend’s, mom’s husband. If that makes sense. Did you track that? Wait, wait, wait. Say it again. Brother’s friend’s mom’s husband. So your nephew? No. Doing good. Doing good. So I’m gonna just go ahead and add all my veggies. KG, how much time do we have? 11:21 Dang, that was fast. Nothing but time, V. You’ve got this. You’ve got this. Lily, you want me to start mixing it up? Where do you want me to put this? Just here. Do you like how they look? Yeah, they’re beautiful. Okay. They look brown. Cool. And that matters. So I’m gonna start adding some spices to this. There’s a little bit of oregano. Good reach ’cause you got long arms. Yeah. A little bit of chili powder. I don’t really measure when I do meal prep. I kind of just go with the flow. Yeah, yeah, yeah. Some cayenne. Yeah, yeah, yeah, spice it out. Want to crank up the heat? Paprika. Nice. Paprika. I probably forgot one more and I don’t remember what it is. Salt. We do need salt. Oh, here. People need salt. Do you want me to cut this? Chop. Yeah, yeah. You know what? Chop that. While this is heating up, you can chop that. Chop some green onions. We’re gonna put that on the top later. Okay. This is looking good. This is almost done. I just need my rice. Okay. We got nothing but time. Okay. Are you gonna- Okay, okay. I’m going, I’m going. Are you gonna do that? Yeah. Okay. Yeah, we got sizzle. We got a sizzle. We got a sizzle. Yeah, we got a sizzle. We’re good. We’re good. Oh my gosh. Dirty rice is real good. I missed my whole mouth. Did anybody see that? No. Probably they did though. Okay. I’ll getting my rice. Ugh, ugh. Crowding the pan. That’s okay. Because it’s gonna just be for meal prep. How you doing? I’m doing great. Oh. I don’t wanna disappoint you. You know what Lily? You are never disappointing ever. Well, it could be. This could be the first day ever. Whatever guy told you that, lied. What? I never said a guy told me that. This is our coconut milk. I’m gonna add a nice little, just a dollop, couple dollops. Just add a little love in there. You need this? Mix it around. What’s that? Yes, I do need that. Okay, okay, okay. And then, KG, what time is it? Six minutes and 47 seconds. That’s great. That’s great time. We dropped our white rice in there. How’s our shrimps looking? Oh, okay. Oh yeah yeah. That’s beautiful. That’s beautiful. We like that. I’m gonna take this off the heat. Do you wanna switch? Yeah. So, okay. Okay. What is this happening? I don’t know how to feel. I feel like I should put my arm around you but that feels weird too. I feel like I’m at a club. If you wanna squirt some limes on it, you can totally do that. On the shrimpers? Yeah, yeah, yeah, yeah. Just like do one of these. Okay. Let’s get our trays. KG, what time is it? Four minutes 22 seconds. That’s so great for me. All right. I’m about to dump this in there. Yeah, yeah, yeah. Shrimps are done, Chef. Thank you. That looks good. Woo. I’m sweating my little doggies off. Lily, that looks fantabulous. Thank you so much. Let’s see how many shrimps fit in here? Five. Five. Did I splash you? No that’s okay, it missed me. Oh snap. I was being dramatic. Lily has the worst gasp- Oh yeah. reaction in the kitchen where all of a sudden she’ll drop a spoon and just be like . Okay, there we go. Dirty rice and some bootleg jerk shrimp. And 30 seconds to spare. Josh. I want to meal prep, too. Good job. That’s what the episode is about. Yeah, yeah, yeah. That’s the title. So I’m going to make some ground turkey larb or larb. People use them interchangeably. Most people thought this dish came from Thailand but it actually came from . That’s an incredible fact. Yeah. You probably already knew that. Laos is a landlocked country. If you wanna start chopping up this pepper and some shallot and garlic. I got you chef. And get that sauteing. I’m gonna go over here and make some protein balls like a basic LA girl. Balls. So we have some rolled oats in here. I’m not gonna measure it out because we just have 15 minutes. And then we have some nice fancy peanut butter. I love some peanut butter. How much do you love peanut butter, Chef? I love it so much. We got some cinnamon. A lot of cinnamon. And we’re gonna go in with some protein powder. I can already tell I’m gonna have to use my hands but you know that’s gonna be okay. I love that you make your own like little protein balls. I used to make protein bars from scratch in college. Like no bake. I would bake them for like a very short amount of time but like cooking with whey protein powder is really weird ’cause all of them have like such different consistencies and different amounts of guar gum. Oh, so when you cooked it, it like got all weird. Yeah, yeah, yeah. This is a no baked situation, so. When I cooked it they turned into space aliens that played death metal. Oh. Guar gum. Like the band Guar. Is that a band? It’s a band. Yeah. They dress up like space aliens and their music’s just fine. How much time do we have on the clock? 12 minutes and 23 seconds. Okay. I’m not good at this game. I know it’s not a game. It’s like a show. Go Lily go. But I’m not good at it. Okay, okay. Get that in. Get that in. I’m freaking trying. No, it’s gotta be really fine. You took my pan off. You took it off. I took it off. You took I took it off. Also, I do wanna like apologize to our Laos and Thai family watchers because this is not a traditional, this is a very bootleg recipe. Yeah. There’s no toasted rice powder. I’m using ground turkey. I’d usually use like ground chicken or something but you kind of inspired me to use ground turkey ’cause- Actually I believe turkey is sometimes traditionally used. I got a buddy who wrote, shout out to Garrett Snyder who co-wrote “The Night Market Cookbook” with Kris Yenbamroong. I love that restaurant. And he told a story. Dude, they’re incredible. And it’s a great cookbook. And he told me a story of going to like Chris’s, like grandma’s home in, I believe Chiang Rai in northern Thailand. Okay. Which is like on the border of Cambodia and they made a larb and they just slaughtered a turkey fresh out of their yard. Okay. And so you know- I’m authentic af. Can you please get it in? I’m freaking trying, like how much time? Time. 10 minutes. Oh. Dude, we’re so good. No no I’m not good at. You don’t understand. I’m not good at this one. I’m not good at this one. Rush, rush, rush you. Fast and then you’re slow. You’re hot and you’re cold. You’re yes and you’re no. You’re in and you’re out, Lily. All right. Aromatics are getting nice and fragrant. It smells good. I think the ground turkey is ready to go in. It smells great. Let it get hot. Let it get hot. I don’t believe that meal prepping- Okay. Are you? We’re just letting it get hot. This is my part. Yeah, I want it in. Yeah, please please put it in. I’m sorry Chef. Can you salt that in. I was insubordinate and churlish. I am gonna season it a a little bit. We kind of gotta, anytime you’re cooking, this is how I do cook at home ’cause I buy the three pound tubs of ground turkey. There’s no discount on it per pound. It’s just bigger and I like that. And so I often just throw big old master ground turkey in there. That’s not gonna cook in 10 minutes. We are too slow. We were too slow. That’s okay. Yeah. You need to speed it up. Okay. But now I’m going fast. I have these jicama wraps, which I love these. They’re from Trader Joe’s. I’m a Trader Joe’s pro. I sound so basic. You’re the most basic person. I know I’m making protein balls, but they’re just like a crunchy little wrap. And instead of doing like a traditional lettuce, I thought that these would be fun. They’re so fun. They’re so fun. When you think of fun, some people think of like going out on the town. No, when Lily thinks of fun, she thinks of jicama wraps. Jicama wraps, yeah. Six minutes. Okay. So I’m gonna go, actually no, I’m not gonna form my balls yet. Lily, I’m going rogue. I’m going rogue. Josh is going rogue again. Big surprise. You got two pans. Check this out. Check this out. Two pans baby. This was supposed to be like a one pan. It’s my fault for getting three pounds of ground turkey. But a girl’s got to eat. This is so much turkey. This is for four meals? This is for five. I beat you and V by one. Wait, is this a competition? No. I have a question. What are the berries for? For eating. Like, okay, look, like this is a three compartment situation. How cute are these? Everything’s cute today. Jicama wraps, cute, protein balls, cute. Containers, cute. How’s it looking? You’re saying this isn’t the authentic cooking method? I mean it makes sense. We’re in a pinch so I’ll let you do your thing. How much time? 4 minutes 44 seconds. We’re golden. Come on have some faith. I’m gonna start forming these. All right, I’m gonna start hacking this up. The pan is on high, but there’s no movement in the heat department. How much time? Time? Three minutes 30 seconds. What? Three minutes? 3:30. We’re gold. Okay, yeah. Have you seasoned it with any like sugar or fish sauce yet? No, that’s coming at the end. Okay. I don’t know. What do you want me to do? You’re the chef. No, I was just wondering gosh okay. Gimme a noun and I’ll tell you a fact about it. Chocolate chips. Ruth Wakefield, when inventing the chocolate chip cookie thought that the chocolate chips were going to evenly disperse throughout the cookie just making a chocolate flavored cookie, but she was apparently very, very stupid because of course that wouldn’t happen. Two minutes? Get the fudge outta here. I only have to make five. Here we go. But we’ve got enough for 10. Switch these pans around. That’s gonna work. Hey, you want me to season it up? Yeah. I’d love for you to do your job. You’re already salted it, right? You’re gonna drop a little bit of sugar. So would I, dude, believe me you. We’re gonna get some lime juice in there. Bingo. Bango. That’s a lot. You know, this is like pretty freaking sour, right? Like larb to me has like a ton of acid in it. Yeah. A ton of good acid. Yeah. We’re gonna get like juices. Thanks for telling me. No, I was just, I don’t know. I feel directionless. I don’t even need to be here. Time? What? Time? Okay, can you hurry up? You’re so golden, dude. Okay. Everyone out here is all stressing, man. I’m just vibing with my larb. I feel like I’m making like lunch for my child that I don’t have. Am I your child? It’s making me excited. No you’re not. Dad? You’re definitely not. We’re going to toss in the fresh herbs. Did you put the jicama wraps in yet? No. They don’t go in it. Where do you keep them then? You keep them separately from the containers. ♪ You got to keep them separated ♪ ♪ Hey hey ♪ Good song. Good song, the offspring. Taste your food. Is it seasoned? I don’t know. How much time? 25 seconds. We’ve got to plate. I don’t know man. Fish sauce it. Fish sauce it, salt it. It needs lime. Sauce it. Lime, lime it, lime it, lime it. Time? Time? 15 seconds. 15 seconds. Go, go, go, go, go. Okay. Okay, okay. Oh my. You’re putting- I fudged up. We gotta go. We gotta plate. We’re gonna get pelted. With rock. Okay. Okay, I don’t want you to go down anymore. Stop counting down. Stop. Stop. Contestants. Pack up your knives and go. I’m not good. And now we have to go with confessional where we go like “I just lost track of time. I really thought I had more time, but then I noticed that I didn’t get two of my dishes done.” This is my dish ground turkey larb and I hope you like it. I did great. Looking at all these meal preps. I wish I would’ve like sliced a banana up and kind of tucked it right in there. Anyways, we got our three very different looking meal prep dishes out here. We’re gonna invite Nicole, friend of the show. Hi, Nicole. Nicole, friend of show. Friend of the show. All right, well these all look very good. I’m very proud of all of you. I know meal prepping is quite the feat, so being able to do it in 15 minutes with multiple portions is impressive in its own right. Lily yelled at me. Well you didn’t get it done. You have three kinds of larb in front of you. Pretty much. Pretty much. Mm. Okay. Super flavorful. Really yummy. No not yet. Let her eat first, bro. It’s her meal prep. Inspired by kung pao chicken. That’s correct. But it’s very very good. Are you getting kung pao chicken vibes from it? Totally. Totally. The peanuts, the zucchini. The rice is really interesting. I really like the depth of flavor you were able to reach in 15 minutes. I burnt the mushrooms. Hmm. Well it tastes really good. I’m impressed. This looks great too. Another rice concoction. Very good. Very nice. Yeah, like we like rice here. It’s like riceroni with beef. Yeah. Hamburger helper. Great shrimp. It’s really sweet and developed and I think it’s really fun. But this is really good. I ate a full pound of shrimp for dinner last night. I just want people to know that I had a full pound of it. Good job. Just kept eating it. Okay points. Okay, there’s points going on here. The fact that there’s a full meal it’s not just slop in a bowl. The fact that there’s some dimension. I can have like a little bite beforehand. I can have my slop and then some fruits surrounded out and these really cute jicama wrappers. I’m all about this stuff. I have a quick question. Imagine though in this dish if there’s like a banana just kind of tucked in there. Would that have influenced you? If your compartment had a banana compartment, then we could talk. No, I’m talking like a loosey. Mm-hm. No loosey. Just a loose banana hanging out. No, loosies, sorry. Hanging next to the cellphone. Where am I, Cabo? Loose banana. Sorry. Okay, let me give this a bite. Ooh, it’s dripping. It dripped a little bit in the fruit. I’m not gonna lie. We like that. Okay. That’s really yummy. I do find myself looking for more carbs. I wish there was carbs. I’m sure there’s no carbs. No there’s no carbs. I know that. I know that carbs are present here and I’m appreciative of that but I almost wish I had like a savory carb. But your what you call a bootleg lob? Yep. It’s quite delicious. Thank you. And quite balanced. And I think it’s cooked all the way through, which is nice. I mean, thank Josh for that. Yeah I was worried it wouldn’t be, but very delicious. You guys all did a phenomenal job. But whenever it comes down to the one that I would reach for the most, I think it would be probably Josh’s. I know this wasn’t really a competition. This is all just trying to teach me how to make some these recipes. Yeah of course. All of these were phenomenal. And I must say as someone who doesn’t meal prep that often, the fact that you guys did it so seamlessly in 15 minutes with a friend, I mean, color me impressed. Hopefully, we professional-ish chefs have inspired you to make your own bootleg creations at home. You know what would be great? What’s that? If this all took 15 minutes, what is that? 15, 30, 45? An hour? The math is mathable. Yeah. Imagine how many servings did you make? Four. Four? Five. You could have lunch and dinner set in 45 minutes and that’s pretty damn incredible. Well done guys. Thank you. Yeah, you guys killed it. What was the math there? What do you mean? You were like calculating the amount of meals. You got to 13 meals and I thought you were gonna say like, “You could have meals for X amount of days,” but then you said you’d have lunch and dinner. Lunch and dinner for four to five days. That’s good. Oh, yeah. No, more. No, no, no more, more. We’ll see y’all next time. Hey, you, cook up your own feast while wearing the “Mythical Kitchen” apron. Available now at mythical.com.