Before we started, I said, “I need to wash my hands,” and then everyone laughed. It’s the return of the Mac, and by that I mean the Big Mac. You may have seen me make a fancy Big Mac with Rhett and Link back in 2018. No, save the pickles. But today Stevie and I are attempting to create an even fancier version of that burger. How many blonde hairs do you think we’ll be eating today? Will she enjoy all my fun facts about Eurovision? What’s his name? You all know him. Zdob si Zdub. We got an industrial-sized juicer and a couple duck carcasses, so you know we’re ready for some fancy cooking. You really gotta crank it. Hold. Oh my God! Yeah. Hey there. Can I do two Big Macs, please? You want anything else? Okay, that’s two Big Macs. Do you want the meal or just the sandwich? Do you want the meal or just… Do you want the Happy Meal today? No, I just want the purity of just the Big Mac. Just the purity of the Big Mac, please. Stevie, welcome to my car. Thank you. I’ve been in it for a bit as we’ve gone through the drive through to get this. I forgot about that. Stevie, you can take one souvenir for my car when you go, just not the protein shaker ’cause I need that. You know what? I’ll have to look around and see what I wanna take. I did open this air vent for, I believe, the first time, and I did receive some kind of crumbs blasted at me. That does count as your souvenir. No, you can’t have an empty kombucha bottle. Great, great. All right. Big Mac for you. It has been a minute since I’ve had a Big Mac. I’m gonna be honest. Mm-hmm. A Big Mac is not my thing. No? Like, it’s not my go-to thing. But I will say about the Big Mac, I respect the hell out of it because it’s so different and innovative. In a world where burgers are all the same, the Big Mac came in and said, “No, we’re gonna do two patties. We’re gonna do bread in the middle. And we’re gonna do a special sauce.” And I respect that it made such a bold choice. No, the original choice was made by a Pittsburgh franchisee to feed hungry steel mill workers. Oh. Yeah. And eventually the Big Mac… But then it was perfected by me, Rhett, and Link in January of 2019 when we did the original fancy Big Mac. Of course. Of course. Which was almost my debut on GMM, assuming you never watched “Will It Burger?” And now I’ve mentioned them, so I’m highlighting it even more. Yeah. You know what? It’s a good burger. I don’t order it for myself, but, like, if someone ordered me one like you just did, I wouldn’t say no. You’re welcome, by the way, I was fishing for that. The Big Mac is, it’s a very well executed sandwich. And I think when we did the original Fancy Fast Food, we hit the mark as good as we can, but we didn’t make it like quite Big Macy enough, and that’s something I wanna hit now. I don’t know, like- There’s like a double challenge today, because not only do you have to fancify the Big Mac, you have to fancierfy than your first fancicfy. This is a fancy squared fast food. Yeah. It’s a lot to cut through there. Oh wow. Oh my. Oh my. Ooh. Look at that. Layered goodness of Big Mac fanciness. There were approximately two minutes and 13 seconds of cooking action in that video. We actually went back and timed it. It was like a five-minute video. Really? Yes. Oh, YouTube was different back then. YouTube was so different. There was yellow border around the video, it was crazy. But we’ve learned so much since then about how to make videos six times longer- Yeah. but then also how to cook food more better. So now we’re gonna try and make it even bigger, even better, even fancier, but also look cooler, show off our own techniques and show off our brand new Mythical Kitchen cook today who’s gonna help me make pickles. You’re gonna make pickles? I do know how to make pickles. I was really, I’m nervous to be here because… There’s a couple reasons why. One, I’m afraid you’re gonna make a reference that I have no idea what it is. I will. And then also, I was afraid you were gonna make me chop stuff, because I know what I’m supposed to do, but then I don’t wanna do that and I can’t get my hands to do that. But I see that these are pre-chopped and you referenced some Mythical content, so we’re off to a good start. We’re off to a great start. Speaking of references, Dolce and Gabbana’s 2005 campaign Summer Resort Series, we’re talking day to night, it was all about lemons. Day to night day. Day to night. I thought you said data night. No, no, day to night. I was like “What a provocative theme for Dolce.” So that’s why we’re going with limoncello pickles, right? One, this was Nicole’s idea. Do you think I know about Dolce and Cabana? I love Nicole. No, but now we have many more different influences in the Mythical Kitchen. This is how cooking gets made. Nicole, thank you for that. Anytime. All right, Stevie. So we got some Persian cucumbers right here. We’ve salted them. Pick, pick, pick it up. Okay. Pick it up. Pick it up, pick it up. You know they’re ready to pickle, we’ve rubbed salt in there, if you can fold it in half and it doesn’t snap but it bends. Yeah, that’s it. It looks like they’re ready. Start chucking ’em in there. That means the salt has actually gotten into cell walls, it’s broken it down. That’s that signature pickle crisp. You’re gonna go ahead and palm heel strike some garlic. You palm heel strike at home, I assume. Of course, every day. And how, wait, but how many palm heel strike T-shirts have you bought? All of them at mythical.com All of them. I’ve done this part. Yes. But then you said two other things and now I- Peppercorns into the jar. Okay. Easy. ‘Cause peppercorns add? Pepper. Goddamn right, they do. Take the garlic, palm heel strike it. I can show you, I can do a demo time. Is this a one at a time? Oh no! Yeah, yeah. You’re gonna want dump half on the ground. That’s a really great step. Only one. I only got one on the ground. No, it’s good luck. It’s an old, like, Ligurian superstition. All right, so palm heel strike. Just a quick… You wanna put the garlic down flat, stack the palm over the elbow, and then you just go ahead and… And then you get it nice and crushed. It’s like CPR. It’s exactly like CPR, except you’re trying to… Imagine if you’re doing CPR but you’re trying to kill the small child. But I can’t do a two-handed- Really count through it. version. You can do it two-handed. I’m very weak. This is just- No, it’s a mental fortitude thing. This is just bone. These are, these are bone. That was good. And now you can just scrape that hair, just, just put- And, and- Just get it, just- I did before we started, I said, “I need to wash my hands,” and then everyone laughed. Limoncello. This is a lovely Italian lemon liqueur. All right, keep going. I’m just gonna throw that in there. We’re gonna get some of that in there. We want a little bit of that liquor flavor, but a lot of that sweet… I mean, at least we’re not adding any additional sugar to this. And then we’re gonna go ahead, add in d- d- douceur de vinaigre au citron. Hmm. Lemon vinegar, Italian lemon vinegar, that’s how you know it’s fancy. Just kind of- How much of this? Eh, like, a lot. Shake it. Do the hurricane technique. Just a lot of douche. There we go. A lot of douche. Listen, like, what are you gonna do with a little douche? You can’t take it with you, you know what I mean? And now preserved lemon. You ever had preserved lemon? Hold on. Don’t touch the knife. I don’t know. Don’t touch the knife? Oh, don’t, like, don’t let me stab you is what I said. Oh. That’s a very, like, passive verb for I should not stab you. You should eat that. So this is a whole lemon that you pack in salt. Thank you. Lehayim! Woo! Pungent. Woo! It’s nice, right? Woo! Really gets you going. It’s just every bite down is a new experience. There’s gonna be a lot of new experiences here. Chuck that in. Stevie, throw in the herbs and then put in all that boiling water in there. Ooh, and then zest some lemon. Just whole? Jasmine, that’s just to flavor it. Does it matter what herbs you put in this? Nope, any. They’re all the same. Okay. Birds are spies for the government, all herbs are the same. Oh, gosh. Those are the two things I believe. You’re gonna make me zest a lemon on camera? No, I’m gonna empower you to zest a lemon on camera. Okay, I saw that… ‘Cause before I was a zester that zested all over, and I saw that you should be a stripe zester. That’s what Nicole does, and I disagree with it. I call myself, like, a tornado zester. Okay, how do you do that? I just bash at it. So what I do is I kind of go here and I blindly just start, like, swinging around like that. And then I swirl the lemon like a tornado. And it’s way less efficient and you get a worse product. Oh. Yeah. Yeah. But you should do it Nicole’s way ’cause that looks way better. Might get a little bit of finger. Yeah, that looks like way more chefy. That’s what, like, real chefs do. Really? Yeah. I lied about all my qualifications on my resume. I’m not a real chef. This is a much nicer zester than the zester I have. I have the- You want it? You can take it. Really? 20 bucks. What we do is, just for us to supplement our incomes, we take Mythical Kitchen equipment, we just sell it off. When you went to school dances growing up, did they tell you no freak dancing? And then you went, “What is freak dancing?” And they were like, “Well, we can’t tell you now.” And you were like, “But I want to know. I won’t do it, I just want to know.” And to this day, I don’t know what freak dancing is. I don’t know what freak dancing is. Does anybody know what freak dancing is? Nicole. Nicole. It’s dancing. Do I turn this off? But, like, what do you mean? Well, is there still water in it? Yeah, you wanna pour that in there? I’m just gonna do that. Yeah, that’s a good move. Just fill it up, ’cause we got a lot of vinegar in there, we got a lot of salt, we got a lot of sugar. We have all our bun ingredients in here. I’m gonna take a bunch of goose fat. That’s a lot of goose fat. Do you want me to mix this in any kind of way or you just want me to not touch it and leave it? Just leave it, okay. Okay. In Italian it means… Can I say… Okay, I would’ve to curse to say it. But my Italian soccer hooligan roommates kept going and then I asked them what that means. And they go… You gonna have to bleep a lot, I’m sorry. They said it means, “Why you look on me? Who are you? Why I care?” And then that’s what they said means. Why you look on me? Yeah, their English got better as time went on. We got our buns outsourced the first time we did this. We got it from Lodge Bread Co., still friends of the show, we love them to death. But now we got Trevor, and Trevor has invented this lovely tahini goose fat bun that we’re gonna go ahead and let knead for a minute. And then we’re gonna cover it, we’re gonna let it proof. How do you feel about frozen fat and goose liver? I feel great. But while this is doing its thing, can we freak dance? I don’t know if legally we’re allowed to. If we’re talking about Lisa coming in, ’cause there was- I mean, can Nicole coming in? You know what I mean. Nicole, come in. Tell us that… Nicole, Nicole, this would mean a lot to me. You didn’t have to say that you knew how to freak dance. It’s something I know how to do, but I will not show on the show. If I can… From what I gathered, I don’t feel… I could hover it, but, like, we can’t really- Maybe can we Google it then? Well, okay, so what you do- Let’s Google it and watch something. is the dominant partner would be behind and you, it would be a sort of like hover and crouch. And it’s just here. Because that’s all we could do. I went to, I grew up in Orange County, it was a predominantly white area, and this is all we could do. That feels not right. Yeah, we- We call that yiking. That’s called yiking now, for the kids. Okay, slime. Hey, Stevie, what’s your favorite time of the year? The time where I get to go to sporked.com. That’s right, fall. And if you go head over to sporked.com, you can see all of the Kitcheneers’ favorite fall picks. I talked about my favorite pumpkin spice coffee. And what Nicole talked about is borderline offensive and she may get canceled. So everybody rush over sporked.com, read Nicole’s piece, and then tweet at her about it and try and take down her successful career. What? What? Do you think that’s not gonna get eyeballs on Sporked? Previously we just mixed American cheese with Camembert, we called it Camembericacn. So funny. So what we’re gonna do today instead is we are actually… We’ve since learned the chemical breakdown of American cheese, and we just learned how to make it ourselves. And we got sodium citrate right here. It’s a really powerful chemical, don’t touch it. Yum. And we’re gonna add that to milk and cheese and then some gelatin. And then you’re gonna design a sort of swirl. We’re making like a… I shouldn’t have eaten that straight. I did it for a bit, but I don’t know- Are you okay? I don’t know. I don’t like it. It tastes funny. It makes my mouth hurt. We’re gonna kind swirl that into like a Colby-Jack situation. You’re a Colby-Jack fan? Okay. Yeah. I mean, I know what Colby-Jack is. Yeah. Am I a fan? I mean, am I a fan of a lot of anything? Yeah. I don’t know. I like that they make like spooky content, like they take other YouTubers to like haunted houses and stuff. Colby-Jack? Colby and Jack? Trevor. I’m gonna start making our burger here. Why am I trying to do a two-handed thing like I know what I’m doing? Sorry, go ahead. You’re gonna make the burger now. Like, some people would add the liquid first, but no, not to say… No, I should have told you to. I should have told you. You, you… I thought I was proceeding in a line. I don’t wanna have this fight. I don’t wanna have this fight right now. Okay. What I’m gonna do is I’m gonna grind the burger. When we originally did this, we did a DNA-tested Lone Mountain Wagyu A5. We still have that same Wagyu A5 right here. This is an American Wagyu. But now what we’re gonna do, we’re gonna add another animal to it. We’re gonna add some bison short rib, which this is a really lovely product we got cubed up over here. And then we’re gonna take some foie gras. This is fattened duck liver, the non-force fed, ethically- I’m just saying if somebody force fed me grain all day, I’d be a happy man. Now, Nicole said I need to touch this with my hand. Yeah, so this is actually jellyfish genitals. And so what you do is you take that and you just, you squeeze it. We learned from GME the term CBT. Stop. I’m gonna start dicing the steak up to put in the grinder. The foie gras fat in the grinder, we’ve never done that before, but we are all really excited to see what happens ’cause this is gonna be a little nutso. I love the things that excite you and the Mythical Kitcheneers. heard that little conversation. It was like, oh, it’s so cute that you’re excited by putting a certain type of meat through a meat grinder, you know, like- You gotta keep, you gotta keep things fresh. And that’s how we do it. We’re like, “What meats haven’t we thrown in the grinder yet?” We have here bourbon barrel-aged Cristal, the beer outta The Bruery. One of my favorite breweries. It’s tough ’cause it’s just called the Bruery, but it’s spelled differently. And oh my God, I dropped my phone. Stevie, can you come help me find it? Yes. Oh God. It’s been a long day. The phone tastes so good. Why is it warm? What? Let’s see if the foie gras comes out. You seeing any foie in there? Yeah, there’s the yellow. I’m gonna pound up some of these peppercorns. Here we got . What language is this though? Who just spells it pieprz? Here we have pieprz premium from Moldova. Pieprz. Moldova, favorite Eurovision act. There’s one Moldovan guy. His name is… What’s his name? You all know him. Zdob si Zdub. You were worried about references you’re not gonna get. You’re gonna get this one. He’s competed in three Eurovisions in three different decades. Taylor, do you think- Pieprz. Surely, like, we can, the Moldovan currency is low enough to where we can buy the rights to “Trenuletul” by Zdob și Zdub and put it in the edit, right? How would I have that information? I’m sorry, Taylor. Who else would? How many blonde hairs do you think we’ll be eating today? We average about 35 to 40 every episode, but here I think- Blonde hairs? I think we’re going, like, 42 to 47. Yeah, yeah, yeah. It’s just all Trevor’s hair? Sorry. Do you identify as a ginger? I’ve forgotten what the- Who knows at this point? Stevie, do you want me to do the honors of creating this cheese monstrosity while you keep bashing? I mean, I guess, Josh, but that was gonna be a really fun thing to do. Well, no, you don’t have to be passive aggressive. You can be aggressive aggressive about it. Just wrestle it outta my hands and then I’ll pound this and sound like Caroline Wozniacki. Okay, great. Who will I be sounding like? Look at that. Okay, now- That’s beautiful. And now you’ve just gotta like swirl it in. I’m gonna chunk sprinkle. Yeah, and then we can like, you know, do like a little, little toe drag in there. Toe drag? Toe drag. Yeah, you dip your toe in. You know, like you smash grapes for wine with your feet? Yeah. That’s how you mix cheeses. You take your toenail… ‘Cause everybody has one long toenail they keep just for, just in case they need a sort of sharp tool, you know, open bottles, you know, toe drag some cheese, something, and you’re just gonna drag it there. I’m gonna juice that duck. Okay. We got a duck juicer. So this is a real… This is the thing we’ve never done. This is the evolution of Fancy Fast Food. This is 2023, baby. We’re living in the future. There is a very fancy, like, old-school French piece of equipment called a duck press. We looked into buying a whole duck press, several thousand dollars. We looked into a renting one from a restaurant, still like a thousand dollars. So what we found out is we can get an industrial-sized orange juicer off of Amazon for about a hundred bucks, and then you can put a whole duck in it. If it can juice an orange, it can juice a duck; that’s what we learned. So we’re gonna juice this duck, we’re gonna get all these duck juices, and then we’re gonna reduce it in a pot with a little bit of pinot noir de Borgona. This is a burgundy wine, it should have a lot of acid and umami in there. We’re gonna get that reducing down. We have to reduce down to syrup. Stevie drink that and then regale them the story about the origins of Fancy Fast Food. I’m gonna fabricate this duck. You gotta- Hmm. So- I need that whisk! Oh, really? ‘Cause I, like, I realize the last time you dropped your phone that I’m at the age where bending down and then getting up again isn’t great. We need like a cloak. We need like a cloak situation where we can drape us with a blanket and then we can find our phones under the blanket. Or- ’cause my knees hurt. Oh, the whisk is all the way over there. All right, I’m gonna start breaking down this duck. So I’m gonna expose the bone. I’m gonna take off that wing. We’re trying to get it into smaller parts, so juicing it is easier. Stevie, do you wanna break the wing? I’m good. All you do is you gotta get your knuckle in there and you just go and then it pops. It seems like it’s gonna flick at me. You can just kind of rip at it. There you go. And then run the knife through. And it easy peasy, now the wing’s off, you know? This is a big badonkadonk on this thing. Yeah, no that’s what I look for in a duck. You know, I like my duck like I like my other game foul such as pheasants and squab. All right, so now we’re just gonna take this, we’re gonna kind of break that up. So I came in for a job interview that lasted about 12 minutes, and you were like, “You start on Monday.” And I was like, “Great.” But I remember in that job interview I wanted to wear my lucky T-shirt, and I did. But my- Do you want me to do this? Yeah. But the laundry didn’t finish drying, and so I showed up in a soaking wet T-shirt. But I don’t remember you showing up in a wet T-shirt for 12 minutes. Yeah, no, that’s how my jobs is, you know, you show up in a wet T-shirt, you know, show the goods. Oh, you were trying to woo? No, no, no, no. You’re like, “You know what this lesbian’s gonna like?” I burnt all the wine off. I burnt the wine. Which you’re not supposed to do. Definitely not. Stevie, you gotta hold strong. Oh my God. You gotta hold strong, I know. This is what you get if you spend a hundred dollars instead of a couple thousand dollars. Well, I’m, I’m… Wait, I’m, I’m scared. Yeah, just get up there, and with your bare feet, just stand on it. Okay. You really gotta crank it. Hold! Oh my God! I gotta juice it. My lord. Hold! This is why the actual ones are expensive. Yeah. This is for oranges! Yeah! Hold it, Stevie, we’re getting juice. Oh my- We’re getting juice! It’s so hard. Okay. That’s pretty good. Oh. That’s how you juice a duck, ladies and germs. I thought it was supposed to come out as you were doing that, so I was like kind of disappointed. But you really left it for a big reveal. Yeah. Yeah, yeah. And so we’re gonna get all that, like, duck blood and stuff into the wine that I burnt. We’re gonna let that reduce for a second. Whew! I need to go wash myself. Yeah. Yeah. Nicole, what’s up? What? Add the miso. Elemento. Wingardium- Add the miso paste. Add the miso. It’s miso. Nicole’s very excited about the miso. Now what? Add this, add this. And then how much of this and this? Nothing’s coming out. I’m getting there. I’m getting there. It’s slow, it’s what chefs… Okay, there we go. There we go. Okay, so just a pinch? Yeah, well, no, this isn’t just a pinch. Look what I’m doing, this is… You ever watched “The Bear?” Yeah. They drink outta deli cups. Oh my God. It gives me so much anxiety. Yeah, do the same thing with that. Do the same motion that I did, please. He’s so hot. He is really hot. Look at that- I mean. bridging the lesbian aisle on Jeremy Allen White. Oops, I put some chunks. That’s perfect. That’s the perfect amount. Okay. That’s how you do, that good technique. Some of the greens, dump in all the greens. Just a little bit? Yeah, it’s pickles. And then just like a spoonful of that mustard. Taste that mustard first, though. Okay. Did you want me to use my toe or is my pinky okay? Toe’s always preferred, but if you wanna cut corners, that’s fine. Hmm. Let me finger the musy. Oh my… Ew, don’t do that. Oh that’s good. Do not say that. It’s a cognac-infused Dijon mustard. That’s good. Gonna add a ton of flavor. You wanna drop like a solid, like, teaspoon and a half in there. Okay. We have these duck goo cooking. I’m gonna add the miso to it. I don’t know. This is one of those things that we’re like, “Listen, we’re not gonna test it. We’re not gonna juice a whole duck just to see if you can put it in Big Mac sauce, ’cause of course you can do that.” I’ve acquired a new tool and it’s to blend the duck scum. Oh God. Oh, this is gross. This is gonna splash my face, isn’t it? Oh. Oh. This is the part that grosses you out? Yeah, yeah. No, juicing a duck, I could do that all day, but we kinda just made, like, a duck body gravy. Can I have some of this? Mm-hmm. I’ll put a little bit of this in there just so we can taste it so we can sort of like calibrate- Don’t you wish that you had like a salt well that was bigger? Stevie, tell them how many fingers you can get in the new Mythical salt well. Show ’em. Show ’em. All of your fingers. You can put all your fingers in this salt well. We got our bison, Wagyu rib eye, and foie gras burger patties. We’re gonna season ’em up with little bit of pinot noir salt. We got that lovely swirled Colby-Jack homemade American cheese. This is so fancy. I know. Before it is all- I have no idea what it’s gonna taste like either. Like I, it’s, this is a true mystery to me. It might suck. I’m excited. That’s the fun of it. Stevie, welcome to cooking. This is it. We’ve taught Stevie how to cook. Ah cheese, ah, cheddar. It’s beautiful. Used science in there. It’s beautiful. That’s gonna go on there. We got the fanciest lettuce we could find, it’s called iceberg. It’s the thing that sank the Titanic, which was very fancy. And then we got some onions and then of course those limoncello Dolce and Gabbana pickles with our duck juice, burgundy wine special sauce. Okay, so start assembling on the bottom. Okay, I am gonna go sauce first. And then with each layer, what I like to do is look up into the left. That’s the proper technique. That’s what they teach you at Hamburger U. They got some- How do we feel about the sauce amount that I’ve done? There we go. Is it too conservative or is it- No, that’s perfect. That’s perfect. And always you gotta angle things towards the camera. So push a little bit more sauce right up on that edge. That way you put the burger patty down and it angles it right at the camera. That’s the most important thing about cooking- There you go. is knowing where the camera angles are. Then I’m gonna go onions. Holy crap. Holy crap. Are you smelling this? I am. This is dumb. This is dumb. We did it. We beat the first Fancy Fast Food where we blended sea urchin genitals into it. Then I’m gonna go lettuce. Yes you are. You know what? It started as a bit, but right now it’s not a bit, I’m just… Oh, and then I’m gonna flatten the lettuce. The burger patty should shrink up a lot because there’s a lot of foie gras on there. You can already see the foie gras fat melting out of like the corner of that burger. Cheese is the next thing, okay? Yeah, yeah, yeah. Now, when I put the- Seems pretty good. Not pickles on. Not pickles on. Should we do two slices? I know there’s only one slice of cheese on a Big Mac. We can do two slices right here, get a heftier cheese bite. When I look up into the left, something’s telling me we shouldn’t do that. I don’t fear God. Wow. That’s something. That’s pretty. That is something. All right, Stevie, keep building, keep building. Yes. Bun. Yeah, you see those pockets are literally from the foie gras fat melting through the meat, which is, again, something I’ve never experienced in my life. So pickles only on top then, huh? Okay. Just a little bit more sauce on the camera side. Smart. Onions. All right, I’ll juice this burg. It’s truly gonna be the fattiest burger I’ve ever eaten. Look at that. Never knew. Pickles. Pickles, pickles, pickles. Do you want me to avoid the herbs and just go for the pickles? Or do we want some herbage? Yeah, yeah, avoid the herbs. Well, eat the herbs, see if they taste good. Eat the herbs? Yeah. What does it taste like? That’s so good. Mm-hmm. That is so good. So the beef is so fatty, and so we really need something fresh to cut through all that, and that’s why we’re just adding a full layer of pickles just like they do at McDonald’s. Okay. Are we feeling good? There, we have a fancy Big Mac part two, electric boogaloo. This is what I thought freak dancing was. I thought it was like something like this. No, it’s right here. Okay. It’s right here. You wanna cave your back and then you kind of arch over so somebody can feel your, like, hot, like, breath and Axe body spray in the back. Stevie, by God, we’ve done it. Our beautiful child is here. We got the goose fat tahini buns. We have the patty made from frozen foie gras, bison, and then Wagyu rib eye. We have a special sauce made from a bunch of duck juice and burgundy pinot noir, some Kewpie mayonnaise. We got that fancy Colby-Jack cheese you made using hot, nasty, badass science. Then we got some limoncello pickles inspired by Dolce and Gabbana’s famous campaign. But before we eat that, we gotta eat the original Big Macs that we keep in a drawer. We just keep these in here all the time for snacking. Oh man. I’m so excited for the fancy one. But this is, this is beautiful. And it’s okay. Yeah, the beef is a little grayer than I remember it. Oh, it is saucy. That’s a big nostalgic flavor sponge from there. I mean, it’s good. Do we have napkins on this show? Nope. Okay. All right. Slice in half. Let’s see how the cook on that burger is. Wow. It’s pretty good. Less gray. Mm-hmm. You gotta, you gotta just hold it. Oh my- You gotta hold it and then you gotta unhinge your jaw. The middle bun has soaked up so much beef fat. This is gonna taste a lot more like a Big Mac than the first one we made five and a half years ago. Oh, this is so overwhelming. Do we… We don’t do dink and sink it here. We do a hug it and fug it. Oh my. Oh- Oh my. my God! Oh my. You are all so jealous right now, I can feel it. I’m sorry. Ah. It’s so good! Ah. Oh God. Wait a minute. It is so good. Um, the actual beef patty in here is unfreaking real? Are you feeling… There’s like a crunch to the beef like a smash burger. You taste the funk and the creaminess of the foie gras in the beef amid all of that duck juice sauce. Oh my God. That’s all I can say, is it’s so good. I gotta do one more like real aggressive bite. It’s gotta go. Oh my gosh. There’s so much drippage on my arm. You’re not sucking hard enough when you go bite the burger. You gotta do a bite and suck. Ever do a bite and suck? You gotta go. Well, I’ve been dreading this question, and I don’t wanna like, I don’t wanna leave the head space that I’m in right now. How much did this cost? Stevie, I’m glad you asked. ‘Cause this is a bargain at $301.73. 401 if you include the juicer that we cannot return at all. And then when you consider the increased labor costs of everybody in here, I mean, then this is like a several thousand dollar… We used to have a real small team. It was just me hacking up steaks at like 11:00 at night the night before. You know, it’s like achievable fancy. It’s like maybe like an annual, like, big celebration fancy. This is so good. Mm-hmm. This is like a really special experience for me. And I remember exactly what the original Big Mac tastes like, and it was good. But, I mean, this, unequivocally better and tastes so much more like a Big Mac and I think shows the arc that we’ve gone on in this journey together. And look at you go. Look at the arc you’ve gone on. I’m so sorry. You ever think you’d be here after my job interview that you totally remember? Yeah. You look a little bit dryer than I totally remember you looking previously. I’m so wet underneath. Stevie, thank you so much for cooking with me today, truly. Thank you. It was an honor. Thank you all for being here past, future, or present if you’re one of the “Looper” people, because we all seen “Loop”- Anyways, thank you for liking, commenting, and subscribing. We got new videos out every week. You know the drill. You know what time it is. Pumpkin spice in the air and in the food. Check out the Mythical Kitchen’s favorite fall products at sporked.com.