You know the old saying, if you can’t take the heat, get out of the kitchen. But what happens when an internet chef and a restaurant chef go past their heat tolerance? Tonight we dine in hell, brother. Yes, cheers. Test their physical limits. Liquids are coming out of all my holes right now, including ones you can’t see on my face. And face off in the most intense and painful cooking challenge out there. You’re looking like Halloween horror nights! Stick around if you can stand the heat because this is “Spice Wars.” Hello, I’m your host Vi. Welcome to “Spice Wars,” where the bravest taste buds get the better ingredients. Let’s meet our hotheaded competitors now. Please welcome our first chef, the gutsy leader of the Mythical Kitchen, Mythical Chef Josh. The champ is here! He’s not afraid to dabble his fingers in some hot oil and he had a meal with Tom Hanks. I feel incredible. I have a game plan. I have a high heat tolerance. I drank a full pint of heavy whipping cream to coat my stomach. I’m living right now. Now please welcome our guest challenger, the founder and executive chef of Howlin’ Ray’s, Johnny Ray Zone! He beat Bobby Flay on the show “Beat Bobby Flay,” and look at this guy. He has way better tattoos than Josh does. Spicy food’s something that really gives me a lot of pleasure in my cooking career. The two of you will be competing to make the most delicious dish and you will present it in front of a panel of Mythical judges. But there’s a catch. In order to obtain your ingredients, you must eat a hot pepper. So get your stomachs ready ’cause the more coveted the ingredient, the hotter the pepper. Whoever wins the battle will be having their picture on the Wall of Flames and a $1,000 donation to the charity of their choice. Today the dish that you will be making the spiciest version of is, cheeseburgers. So Johnny cooks some of the best food in all of Los Angeles, but not only is fried chicken sandwiches, he is also classically trained and he can really cook anything under the sun. So I think I know exactly what he is gonna do and I know it’s gonna be tasty, but I’m gonna try and wow the judges with my big bombastic Guy Fieri ass flavors. Hello, contestants. Just like Vi mentioned, to obtain each ingredient you want to cook with, you must eat a hot pepper. The more coveted the ingredient, the spicier the pepper gets. Displayed before you we have buns, cheese and meat of your choosing. And as you can see, the better the ingredient, the spicier the pepper becomes. Okay, Josh and Johnny, I’m going to flip this pepper coin and see who picks first. Johnny, since you are our guest, heads or tails, my guy? Ah, let’s go with tails. Tails, okay. I’ve never done this before. Let’s, that’s the best I can do! It flipped. Alright, it’s heads! That means Josh, you get to pick first. You are allowed to pick from any category. You can start wherever you’d like. And then Johnny, you must follow the category and then you will be able to switch and decide who gets what. Nicole, premium ingredients win championships. I’m taking the Wagyu ribeye and the ground chuck off the board. Johnny, hand it over. Okay. We’re eating the ghost pepper. Off to a hot start. I will be going with the 80/20 ground beef and ground pork. Admirable. Johnny, now you get to pick either your cheese or your bun. I think I’m gonna go with the brioche and pretzel bun. Oh! Okay! Oh god! It’s getting spicy in here, woo! Josh? Can’t overcompensate for bad meat, but that’s fine. I’m gonna take the white bread and flour tortillas. Okay. Why are they laughing? That’s not bad. A good patty melt or something like that. Well, we got things cooking. Yeah. We got things cooking. All right, Johnny, please pick your cheese. I think I’m gonna be going with the cheddar. Oh, god! Okay, so you’re okay with that? Yes. Okay, I like your style. Josh, pick your cheese. I don’t feel so good anymore. If you please. Please look at him. He’s like a shark. His eyes are like that of a predator. He feels nothing. I am going to go with the cream cheese and the Babybel. We’re doing it. I got something up my sleeve. I got something working, I’m not scared. All right, gentlemen, hold onto your butt holes ’cause it’s about to get spicy. I feel pissed off that Josh got the Wagyu because that’s the type of meat all you have to do is not it up. Now that both of you have chosen your key ingredients, you’re more than welcome to use the pantry or the fridge for whatever else you’ll need. In order to use one of your chosen ingredients, you must eat the corresponding pepper. And before you start cooking, you must unlock one of your ingredients. If the heat is too much for you to handle, you can take a seat in our hot box and you can enjoy some milk, water, or ice cream. However, if you go to your hot box, you have to stay there for three minutes before you start cooking again. Are you ready chefs? Yes. Yes, chef! Okay, you have 30 minutes on the clock. Let the Spice Wars begin! All right. Tonight we dine in hell, brother. Yes, cheers. Oh no! Oh no! Okay, I got it on my hands. Does this count or I can keep going or? Yeah, it counts. Okay. It counts. Wow. There’s no more peppers. You good? No, you aren’t going good. I told you. I told you. I’m definitely worried about consuming the ghost chilies fresh like this because the last time I consumed a fresh chili as such, there was a lot of vomit. Johnny, time is ticking away, brother. So I think I’m gonna take a little bit of inspiration from an American diner classic, the patty melt. I’m sorry. I haven’t even swallowed the jalapeno yet. It’s that raw pepper flake. God, it got you, right? It’s disgusting. I think I got pepper underneath the temporary crown in my mouth and that’s not gonna be great. Oh shit, I’m just, I’m out of it, man. No good. I don’t even know what the to say. Yeah, yeah. Well hey, that’s why we pitch this idea, you know, we’re like how does the human body respond to being in crisis? Holy shit! While trying to cook. We gotta get the onions going. All right. I’m gonna deglaze these. I’m gonna get some mushrooms too. I’m gonna deglaze this with a nice shiitake broth. Yes. Yes, chef! Yo, can I borrow this? Yeah, yeah, take, take, take, take. I just need one, I just need one. We had no idea this was gonna go, this is about right. This is about right to start. Hold on. I gotta cook at a restaurant later. Seriously, and that’s not even the hottest one. This is my whole day. I am literally so worried about these two boys. I was going back and forth about what kind of peppers they should eat. You know what the levels should be, what should be our limit? It is terrifying what they’re getting themselves into. I’m gonna do like a sort of diner style. What’s it? What’s that thing called? The patty melt? Johnny, you all right, man? So stupid. Welcome to Mythical Kitchen! You said this was your idea? Yeah, yeah, yeah, yeah. But I pitched it like, four years ago, and we’re like, this is a terrible idea. We should never do this, and then like a couple weeks ago we was just like, and why not, you know? I feel high, man. Hey, you know? Yeah, no, no, no. I’m gonna get there. I’m gonna have to eat that ghost chili sometime soon. But I’m gonna get some of my stuff working right now just so by the time the ghost chili hits, I’m like, you know, already got some things cooking and I can actually serve the judges. I don’t have to eat the ghost chili ’til I touch the meat. Can I put the meat in the freezer? And that doesn’t count as touching it? No you can’t, that. Johnny’s demeanor changed immediately, okay. Seriously, man. Look, like, you’re like, yeah. Can you do a little advertisement for our salt well? A hundred percent. Yeah? Season your damn food. The new Mythical Kitchen salt well available now at mythical.com. We got some beautiful pork, some beef, 80/20, mixing that together. I’m just testing out this griddle. Gonna do a smash burger, some cheddar cheese, some bread and I’m gonna make a sauce. I don’t even know I’m about the stock. Ow, he’s killing it! So what I’m gonna do, I’m gonna take the white bread that I chose and deliberately wanted to be able to be cogent enough to cook right now. So that’s why I got the white bread to just eat jalapeno. And I’m gonna make grilled cheeses with the Babybel in the white bread. Use those as buns for a chipotle cream cheese jalapeno popper burger. You cooking the burger that early? I wanted to taste the blend to see if it tastes like, you know what I mean? Fair, fair, fair. It’s a little hot. So I gotta lower my heat but I wanna taste it. You see that, my hard reaction thing? Yeah, look at that crust, man. That’s good stuff. Yeah, here you go. You want, you can eat it. That’s crispy. Right? With the pork in there. We’re good, yeah. Hot though. It’s hot, especially with the heat in your mouth. Are you doing something spicy in your thing? God dang right, Johnny. I’m gonna be making a chipotle and scallion cream cheese. A little nod to my Jewish heritage. This is like equal parts Jewish heritage and white trash diner food. Hold on, chipotle’s Jewish? What? Chipotle is Jewish. Yeah, yeah, there’s Jews in Mexico. No, the cream cheese, man. Like you go get like a nice chipotle cream cheese, the scallions in it. But I’m doing that on a burger with grilled cheese. He’s boxing now. You’re on my space. This guy’s gonna play D1 ball. I don’t know if you guys know that. Hey yeah, let me see your, let me see your jump shot. Lemme see your form. Nah, man, I’m gonna explode it. I can’t jump. I’m gonna poop my pants if I even try and jump right now. You gotta like hit ’em with a little step back. You kinda like… Hey! Hey! I messed up the set decoration. Hey, that was pretty good. Thank you. Come on, shoot it. Shoot over here! That’s a foul! That’s a foul! That’s a foul! No, no, no, look here. What? You make it. I’ll do something, I’ll give you something. You ready? Okay, okay. I’m gonna swat your shit. That’s a foul! Bucket! Bucket! Oh! I’m gonna go ahead, chop up my chipotles as much as possible along with my scallions. That’s gonna go inside my kind of cream cheese, mayonnaise concoction. It’s gonna be the sauce for my burger. The yuzu kosho. Yeah? Oh, you got some yuzu kosho going? Super easy. Do you have a general like, theme for your burger? Like, are you inspired by a certain country or? Right now I’m doing a lot of Japanese food with me my wife. Okay. Shout out to Marukai Market and shout out to Instacart. Because I’m getting all my ingredients from this place that I would not normally drive to because it’s far from my house and I get all these like hardcore Japanese, Thai, fresh galangal, you name it. Like, just such cool shit, you know? I dunno where I’m going with this story. See I didn’t have the option. Yeah. To eat some bullshit. That’s why I picked it! Yeah, but look I got cream cheese and Babybel on a friggin’ burger now. Don’t act like, you know? You’re playing it smart. I took the easy way out. You know I’m a veteran of the game, baby. I study this. I studied you the greats. Those spice wars. Your shit looks like it’s about to boil over. Oh, shit. On “Beat Bobby Flay,” my wife played a prank on me and decided that my signature dish was fish tacos, which in reality was not. And when I competed against Mr. Flay in the fish taco battle, I still came out victorious. No. Okay, is this considered spicy like yuzu kosho? Or I don’t know what you guys- Yeah. Oh, you ate? Ah, my guy. Hold on, hold on! Where’s the thing? See look, zoom into this shit. He’s not even through the whole I’m sorry I’m cursing so much. Don’t tell me I shouldn’t do it. No, do it. Do it? If you don’t do, what this show? Do it, do it, do it! I did it. Oh God! Nice. Oh, dude. No, your body immediately feels like it’s being poisoned. Oh, yeah, Okay. I’m chilling now, like I’m feeling good. I’m ready. I’m locked in, man. I’m scared! I ate a pepper! I’m scared! Johnny, I don’t wanna be here anymore. This was my idea. We could’ve just made like, I don’t know, like ground beef Pop-Tart. What else do I have to do? I just cooked my shit. Put my cheese, I gotta toast my, oh butter. This is intense, man. This is intense. It is… Uh-oh! My mouth is leaking! My mouth is leaking, Johnny, my mouth is leaking! No, no, I saw that shit! I know! God damn it! I saw that shit. It was just a little bit. What you you want me to eat my own spit? You want me to eat my own spit? Come on, man. Like what the ? Oh god! Can we get like one eighth? I gotta change my gloves now. You had one eighth of a ghost, so he can eat the whole pepper? I’ll eat one of yours. Josh, it sounds like you should take a time out in the hot box. What? No, I gotta get this thing! Hold on! I’ve got a foul. The amount that was spit into the trash is here. Okay. That’s fair. That’s fair. Uh-oh. You play any video games as a kid? Yeah man, I played all of ’em, man. You play video games? What, were you like first person shooter guy or like chess or? A lot of sports games, you know? A lot of squid games? Sports, sports. Sports, oh, like Madden, and Madden? I like Madden. You play video games? You like video games? I used to when I was a kid. Shout out to all my Diablo IV players, right now that just came out. Warcraft III, that was pretty good. Warcraft III, but I feel like one thing that I was really blessed with as a kid was my dad, he let me and my brother just stay up all night playing video games. I used it so much in my career in terms of like strategy, skillset, blah, blah, blah. You know what I’m saying over there? Oh yeah, the career dad. What are your thoughts if you have a kid? No, but- I’ll have a beautiful son. He is gonna be so big and beautiful. You have a? You don’t have a kid yet, do you? No, I’m gonna have one though. He’ll be so beautiful. You’re really seeming like a kid over there. You look like a child. Today at least I’ve learned the consequences of my own actions. This is way more difficult than we thought it would be. We knew it would be hard. Nobody said it would be easy but no one ever said it would be this hard at the same time. Put my meat in the middle. At some point though you gotta lean in, you know what I mean? I mean this is, listen, I spent my entire life I’ve been an athlete, you know, it’s all about ignoring pain, you know, not listening to your body when everybody says that you should. Liquids are coming out of all my holes right now including ones you can’t see on my face. What’s it called? Orifices? Orifices, right? Johnny, how are your orifices doing? Man, when I’m at the restaurant later I, you know, I hope they don’t up something ’cause I’m gonna be like on both sides but I might be a little short-tempered. Now, all you watch your asses! Ow. This is probably the funniest thing I’ve ever seen Josh do. He tried to do a kick flip one time. I’m gonna try and wad up a big ball of ice cream in my mouth and get back to cooking. Okay, let’s get going. Hey, I’ve been watching a lot of “Peaky Blinders” and there’s a lot about like smoke and mirrors and stuff and like presentation and all that stuff. Huh? I think it’s really important. So because I haven’t really done that much cooking at all, I’m gonna rely on the fact that it’s plated in smoke. I gotta grind, I still have to grind my meat. You never underestimate any opponents, whether it’s Bobby Flay or Josh. You always treat your enemies with the utmost respect and dignity and you bring your A game and that’s what I’m gonna do. Okay. Hey, this is dope. This is cool. Are you enjoying yourself? You don’t, don’t act like you were all like, high and mighty at the beginning of this, mister I ate one habanero and couldn’t hang. Chef, stop cooking. It’s me Jordan from Sporked. I’m here with a classic cooking show challenge. I don’t have time for this. You just explain it, I’ll eat it. Okay, alright. These are wings topped with Mad Dog 357 Ghost Pepper Extract tequila edition. It’s the worst hot sauce I’ve ever tasted in my life. And it’s extremely, extremely hot. So you have to eat, so you have to stop cooking. Oh, shit. We have to eat these? Yes, you have to eat one and then you have to completely- Who says? Me! Jordan kinda has authority around here. I’m Jordan from Sporked. He got one? He took it and he’s cleaned the bone. You have to clean the bone. Gotcha. And this is the Mad Dog? Yeah. Okay. Not only is it hot, it’s nasty. You know the trick, right? You do this all the time. Yeah, you just kind of open your throat and relax and- You do that a lot? Can I get back to cooking? I’m so sorry, Jordan. It’s been a rough day. It’s been a rough day for us. I’m proud of you. Yeah, that’s fine. All right, good job both of you. Continue to cook. Jordan, I’m so sorry. Oh wait, I have a plug. They ate the wings so fast, I got scared. I wrote an article. We wrote an article about this hot sauce and how bad it is. You can read it on sporked.com. Fine. I’ll eat one in solidarity. Nice. If you wanna find a good hot sauce, we also have a list for that on sporked.com. All right, love you guys. Bye! I do have a really high heat tolerance. I first had Da Bomb hot sauce when I was eight years old. I was in a Chinese restaurant and I went up to the owner and I was like, “Do you have anything hotter than sriracha?” And he was like, “No.” And then a random dude, don’t even know if he worked there who was sweeping the floor was like, “I got something for you, little child.” And he went back into the back and came out with a small bottle of Da Bomb hot sauce and said, “Only use a little toothpick.” I have no idea who that man was. I don’t know if he existed. He may have been a ghost. But that sent me on my lifelong journey of chasing the spice and riding the lightning. Okay. 10 minutes left. You’re both doing great. Jalapeno? Yeah, you want some? Yeah, should I eat it for you? No, no, I got it. You got your ghost pepper to worry about, man. Yeah, the smoker is. You see it? The smoker? No, is it working for you? No, yeah, like you see how there’s no smoke going in that? No, you gotta hit the button. Is the button on? Yeah, the button press. Maybe there’s a kink. Oh, the line was kinked? Hey! Doesn’t that just scream like, wow? You know what I’m saying? Wow! Exactly, look at that shit. Okay, wow! Yeah, man. Wow. I got here, I got one. I’m gonna do something for you guys for your shot, your B-roll shit. I have a lot of confidence in Johnny. His smashburger technique is chef’s kiss. Although Josh is really good under pressure and I don’t know about you, but eating a bunch of hot peppers and being in a 30 minute cooking competition is a lot of pressure. I’m gonna eat one now. Yeah! Just a bite. Well, I ate the whole pepper! Whoa. I’m sorry, sorry, sorry. That flavor, it’s so different. So now I can toast my shit. I got, okay, so I need to start making my grilled cheeses now. Burger’s gonna come together real quick. We’re gonna get some beef tallow going in there. Oh, that’s not bad. I think the habanero is spicier than the ghost chili. It happens like, it be like that sometimes, man. Like last time I did this with my wife, I vomited on the habanero. I mean, I don’t know if you could tell I was about, I was pretty close to vomiting right there. Yeah, it’s always so yeah, no, I heard all the noises, man. I can even eat. Where’d the other one go? Oh shit! Hold on. Okay, grilled cheese buns are going. You ready for this shit? Six minutes. You ready? Do it, baby! Check it out. Oh, smokes and mirrors. What’s over there? I can’t see anything. I have no idea what’s happening. Oh yeah! Did you say one bite? How you feeling for the ghost pepper? You know it’s not as bad. There it goes! What the are these doing here? These are those poppers right? Yeah, yeah, eat a bit. God, stop it! Okay! I feel like I’m in a Halloween horror nights. Since when was there poppers up there? Ah, god! Burnt my grilled cheese. All right, here we go. How much time? I ate my, I ate both peppers, right? I ate that one, that one. I’m good, so I’m chilling. Yeah, yeah, you’re good, man. Okay, I burnt one side of my grilled cheese. I’ll hide this on the bottom. It’ll be totally cool. This one’s coming off, I gotta get- Five minutes left. Five minutes, Chef! Okay, this didn’t cook down quite as much as I wanted it to. That’s totally fine, that’s still wet. I’m gonna give this a nice flip. Look at that lovely crust on that burger. I gotta get, I’m gonna shut that down. Oh, that deep pit of the stomach hurt is now setting in. Yikes, yikes, yikes. What happened dude? Why is there baby? What the? How did the Babybel get in my oil? And that’s fine. We’ll just pull this. Johnny, are you done? Are you like done? Yeah, so smash burger, a mix of beef and pork, cheddar. I got a yuzu kosho aioli on the bottom. I’m good, I could even maybe do a caramelized onion now. Now I can actually add some extra stuff. Where’s my plate? I’m super into Johnny’s vision. You know, going with a smash burger, but adding that super special aioli. It’s a really, really good method to get a lot of flavor and keep it classic. I don’t feel very good though. How are you feeling? I’m chilling. That’s great for you. Look, my shit’s ready to go. Locked in. Your shit, right. I’m trying my best! Lock it in! Yes, Chef! I’m locked in, Chef! Lock it in, baby. Our scallion chipotle cream cheese mayonnaise thing. It’s down, Chef! Two minutes, god dang it. Okay fine. We’re plating, we’re plating. Plating burger, perfectly cooked. Nice smashed, mired reaction on one side. It should have a nice, beautiful medium cook on it. Bango, bango. I wanna let that grease really soak in. Where’d those chilies go? Where should go? What? Oh, garnish, garnish, garnish! This is gonna be funny. This is up, but this is really funny. Where is it? So I’m gonna- I need a olive! I need one I found it. Thank you. I’m so sorry for yelling. I’m so sorry for yelling. What? You just need one olive? Garnish with one olive, you know? Nice little. Borderline burnt though but it’s good. It’s a little burnt. You know, it got a little crispy. I kind of messed that one up. How much time? One minute, one minute. Lock it in, lock it in. You need anything? We’re great. No, no, you good? You feel good? I’m chilling. I feel good, man. We’re gonna do a little diner presentation on it. I think I wasted all the gas on the torch. Okay, so that’s on the way. 30 seconds. 30 seconds, copy chef. What am I doing here? I’m just. You need a torch, chef? Yeah, chef, thank you so much. So much better. Ten, nine, eight. Oh god, I need to garnish! I need to garnish. Seven, six. Oh God! Five, four, three. Oh God! Two, one! Hands up. Hey Johnny! You’re so wet. You’re so wet. Is this like a happy wet or a sad wet? I’m happy, man. I’m wet and happy. I feel terrible inside. Very happy outside, kind of riding just a lightning bolt of insane feelings right now. But I’m incredibly proud of what I put out in the plane. Yeah, yeah. As long as you stand behind your dish and it’s got your integrity. What’s that? Nothing. I’m feeling great. I feel I got that buzz going. You know, sorry if I cursed a lot. I mean, just look at this. Just I just wanna see this shit, look. Ooh, shoot, that does look really good, man. Mine looks like a stupid cartoon compared to yours. Yours looks like a burger! Josh and Johnny, thank you for your bravery today and preparing these dishes. First up, we have Josh’s dish. Would you like to talk about it? Yes, thank you so much, chefs. What I’ve prepared for you today is a ground Wagyu ribeye burger. We are calling this the jalapeno popper patty melt. There is a Gouda grilled cheese on each side with a maitake mushroom onion jam, and then a chipotle scallion cream cheese spread to mimic a jalapeno popper. Whoa. Okay, yum. Mm-hmm. You got good reactions on the first bite. Thank you, Josh. Johnny, would you like to talk about your burger? Yes, definitely. So we have a mixture of pork and beef for the patties. We smashed it, topped that with a little bit of American cheese. And then we have a yuzu kosho aioli on the bottom. Super straightforward, simple. Something you can kind of end up craving. Wow, wow. I got two wows. You got a double wow. Yeah, you got one. I thought Josh’s burger was incredibly balanced. I thought the meat was really, really succulent and delicious and it played really well with the creaminess of the cream cheese and he said Gouda cheese, but we all know that that’s mini Babybel cheeses. Babybel is Gouda, I think. Sure. I thought Johnny’s burger was incredibly produced. I mean, just the layers of flavor, the way everything kind of sings. I really enjoyed the smoking gun was a very nice technique. I love when someone pulls out the smoking gun. I think that this has like, it has meatiness. It has creaminess, like it’s got like so many different textures going on, which makes it extremely fun to eat. It gives you a lot to think about. Yes. And then this one is like this very, it’s very perfect. It’s really smoky tasting and it’s beautiful looking. It’s shiny. It’s really good. There’s just something about a sloppy burger that just catches my eye very quickly, so I enjoy the meat essence, all the cheese. For Johnny’s burger, I just like how simple it is. It’s very clean, very double meaty, which I also like. So the only thing I felt like honestly, both burgers were lacking in a little bit of spice. I was kind of ready to really kind of get like blown back or just like my first bite be like, this is hot. But other than that, I thought it was seasoned well. I thought it was gorgeous and yeah, if that spice would’ve just helped it a little bit more, but. Something happened to me where I couldn’t taste any spice though in the middle of that cooking competition. I don’t know if you saw that. My palate was a little blown out, chef. Give us a second to deliberate. We’ll be right back. I think it’s a close race right now. They seem to like both. Yeah, you got the Wagyu though, you know? But yours is more of a burger. Mine’s a weird sloppy sandwich and it’s ’cause I wanted to take the jalapeno. All right, chefs, we have chosen a winner and that person will be on our Wall of Flames and the $1,000 donated to their charity of choice. Well, we thought that both of these burgers were exceptionally delicious, but what it kind of came down to is this is a spice challenge. So we wanted some spice and that kind of helped make the decision for us. That’s why the winner of the first ever Spice Wars is… Mythical Chef Josh, yay! Congratulations. Josh, what charity are you playing for? I am playing for No Kid Hungry. I have their tattoo on my lower back right here. Oh. A big fan of them. But also, of course, Johnny, we’re gonna be donating $500 to a charity of your choice, which is? Save the Children. All these children are getting fed and saved today and that’s what’s really important. Yay! Johnny, thank you so much for being our first ever contestant on “Spice Wars.” Judges, thank you so much for doing what you do. Everybody make sure to check out Howlin’ Ray’s in Los Angeles. They got a brand new menu 2.0 droppin’. They got a new sandwich, a couple new sauces coming to the menu. Mac and cheese, it’s gonna be nuts. And of course, thank you all for watching, liking, subscribing, comment what chef you want to see on this show next. We’re not gonna do an episode two. Johnny, what are you about to go do right now? I’m about to go to the restaurant and cook on the line. I’m coming with, let’s do it brother. Thank you. Go to war with bland cooking and start seasoning your damn food with a Mythical Kitchen salt well available now at mythical.com.