Oh no. Oh, no, no. Sorry. Welcome to Mythical Kitchen, where dreams become food. Now, today is a very special day, we got some friends in town. We got Ben and Barry from Sorted Food, all the way from across the pond, from London. Welcome, welcome, welcome. Thank you for having us. Of course, thanks for coming. And we really needed y’all to settle something because a couple years ago I made a full English breakfast burrito that was so offensive to the entire United Kingdom. Yes. Even Cumbria. I’ve been practicing that one. Cumbria. Cumbria? Cumbria. Cumbria. Cumbria. What are you doing? right now. I got rocketed onto Welsh TikTok for a while. And so- Oh, well. Well, okay. Gotcha. That even, oh no, the Prince Harry joke was coming. Okay. No, no, no. Let’s run this back like we never, okay, so Cool. I made a full English breakfast burrito. Sorry, is it, is it the Prince Harry joke coming up now? Well, it’s, it’s coming up, but it’s not gonna hit. It’s not gonna hit. It’s not. Okay. It was never gonna hit. Okay, cool. Okay, so I’m ready. Okay. And then, three, two. I made a full English breakfast burrito, that was so offensive to the entire United Kingdom, that Prince Harry decided to step away from all royal family duties. Yeah, it was, I just started watching Suits. So Meghan Markle’s been on the brain. Oh, okay. Yeah, yeah. You gotta be careful with, with royalty. We’ve got hot ties right now. Yeah. Us and PW. I, can, can you get him on the show? Is he here? Willie, big Willie style, come. Come on. He was busy this week, but, next time you’re in town, we’ll, we’ll have him over for drinks. We’re in, we’re in. Anyways, we are doing a British American food fusion battle, taking the best of British food, which is to say like, what- Some of British food- Porridges and gravies, Gruel A lot of gruels. Gruels. And the best of American food. What, what do we got? Doritos. That’s about it. And french fries. We’re going to mash them together to see who ultimately will have to Brexit the kitchen. That was another joke. Very good. Very good. Oh wow. Wow. Yeah, because that was the thing that happened. Current, current. We’re not sensitive about that at all. No, I know. I bet. I bet. If you wanna make fun, I mean, surely America doesn’t have anything to make fun of, but if you find something, let us know. We’re gonna cook food, you’re gonna watch it. It’s gonna be fun. Somebody’s going to eat it and judge it. Sound great? It sounds like the future of fusion. Yeah. Let’s do it. Lily, name the greatest thing that the British Empire did in the last 600 years. Love Island. Yeah. Okay. That’s probably number one, to be fair. Number two, I’d say the full English breakfast. I’m a huge fan. All jokes aside, I do love British food. I love beans on toast. I’m a huge beans on toast apologist. Okay. Even you go to Mexico, they have mollete, so that’s just beans on toast. The world over loves beans on toast. But we’re doing a full English. Today, however, that’s transposed into the American viewpoint because the greatest innovation, and also I’d say greatest diplomatic institution that America has ever instituted, The International House of Pancakes. Oh, the good old IHOP. Yeah. It’s like the Hague of America. That’s where we try all of our international criminals at the International House of Pancakes. Mm hmm. But we’re basically taking all the flavors of a full English breakfast. So we got the tomatoes, the mushrooms, the beans. What, what else is there? Some sort of potato rosti situation. Yeah. Hash browns. Yeah. Yeah. Eggs. Eggs. Black pudding. Black pudding. Bacon. And we’re shoving that all into our version of a Denny’s Grand Slam. So we’re starting with pancakes, because America also loves eating dessert for breakfast. So we’re cooking cake in a pan right now. What are you doing? I’m gonna make some pastry cream. I have some milk and heavy cream in a pot right now. And I’m taking these nice tea bags and I’m gonna let them seep in here. And then while that’s going, I’m gonna put my egg yolks and cornstarch and sugar and vanilla in a bowl. And I’m gonna whisk it all up. I am adding all of my pancake ingredients to a bowl. That’s what it’s called. We got flour, we got salt, we got sugar. We’re adding a combination of baking powder and baking soda right here. And then I’m gonna start adding my wets. We got a little bit of buttermilk, a little bit of whole milk, some egg. Start doing that. Have they ever done a Love Island Great British Bake Off crossover? I wish. I don’t know if I want the Love Island people to bake or if I want the Great British Bake Off people to do what they do on Love Island. You know what I mean? They cook on Love Island. Do they really? And it’s disgusting. It’s always, they like really just have never cooked before. I have never seen an episode. That’s offensive. I’ve just been waiting to do it until I am at my lowest. What? Lily watches Long Island at work. Yeah. She does. No, she- I do on my lunch break. Know how I know that? Because I’ll, I will be like outside the office and I’ll hear, “Ahah”. “Ahah.” That’s not my laugh. That’s exactly how you laugh. And then I walk in, I see Lily, full on, headphones on. Someone’s going like, “Yeah, but at the Geordie Shore. That’s not what they’re doing. Then I’m like, he really ain’t got shit chat, mate.” And I’m just like, I have no idea what’s going on. All right. We’re gonna drop an egg in there. I wait to add the butter until the last minute. because butter can kind of separate when it, you got melted butter, adding the cold ingredients. I, I added zest. You add zest? I just wanted to let everyone know that I added orange zest. That’s huge. Yeah, we’re making like an earl gray, as they would call it, a creme pat. And then I wanna layer that in between the pancakes because again, it’s gonna taste like a delicious hipster wedding cake. Except we eat it for breakfast, because, all American breakfast foods are just the result of like the weirdest political lobbying stories. The reason we eat bacon for breakfast, I don’t know if y’all know this, is literally a guy paid a bunch of doctors to say that bacon was healthy for people working in factories in like 1910. And then suddenly bacon became a breakfast food. It’s such a good breakfast. It’s a homage to that. All right, we got the pancake batter made. I’m gonna let that rest. I like to let pancake batter sit. If you watch our myth munchers pancake edition, you’ll find that either letting pancake batter rest or not rest was indeed the winner. And the best way to make it, I can’t remember, but I’m gonna let it rest. If I’m going A or B, I’m choosing rest batter. Uh huh. Yeah. It’s wild. I’m tempering. Lily, what’s tempering? Tempering is when you add a little bit of like hot liquid to your egg yolks. Because if you added all of it, then it would cook your eggs and then it would scramble them. And then, so, I, I don’t wanna scramble them. She’s so smart. Do y’all mess with pancakes in London Town? A, a bit. We love crepe. Love a crepe? From our French neighbors. Yeah. I, I, I don’t know man. There’s something about like a big, just burnt diner style pancake or like a divorced dad pancake. What’s that? That’s the best pancake you’ll ever eat. Find a divorced dad’s home to go and they’re gonna be a little bit burnt, because they got stuff to do. They’re trying to figure out their alimony payments. But I’m telling you, divorced dads make the best pancakes in all of America. That’s a fact. Bean brown. What’s that? That’s a hell of a question, Lily. That’s what we’re making right now. I love me some good old fashioned American diner style hash browns. But I also love the British urge to put beans on, in and around everything. So I’m going to take some delicious Heinz baked beans, which I don’t believe we have these in the states. We got Bush’s barbecue baked beans. But I’m gonna stuff a hash brown patty with that. I’m gonna kind of do a latke style. We’ll figure out how that goes. We got some chopped back and streaky bacon in here. Back bacon of course has some of the loin attached, so it’s gonna be healthier. No. I’m making an omelet. Hell yes. If you couldn’t tell. And then I’m gonna add some tomatoes as well. Let me just squeeze these out really quickly. We’re talking like International House of Pancakes Criminal Court omelet. Not like classic French omelet. No. Where you don’t have any curds in it. You don’t have any browning on it. We’re going American style, rough and dirty. A little color. Yeah, rough and dirty. This is about speed. We got bean brown and a, You’re at the waffle house, people are coming in, they’re throwing knives and ninja stars at you. Yeah. You know you’re dodging that, Ah! trying to pick up an omelet. Ah! Someone throw a chair at Lily. She’s at the waffle house. I’m missing my black pudding. Did somebody say black pudding? Take it. Why are you fisting it like that? Just fist the pudding. Can you let go? I don’t wanna drop it. It’s integral to the recipe. It’s like melting in your hand. I hate that. I hate what’s going on. It’s pretty gross. I hate this place. Anyway, that was such a seamless transition to me standing in the middle of them. And if you haven’t noticed, I’m wearing a cool sweatshirt. And it’s got horror movies, but with little, with little jokes, like “Will it”. Get it? Because of the clown movie. And you could buy one of these now, it’s super cozy and awesome for the Halloween season. And you could go to mythical.com. Do you guys need any help with anything? No. Go away. I’m good man. You wanna drink some beans? Drink them? Yeah. – Do you have like a little, just like- Well just grab it. Just take, take a little- How’s that? British. We’re gonna make like a nexus of beans in the middle. I want some of that sauce. What’s black pudding? Black pudding. Well, it is, blood. Y’all wanna take this one? Blood sausage. Yeah. Okay. I’m confused by the beans. I thought we borrowed those from you guys. No, no, no, no. Heinz, isn’t he one of yours? Yeah. Heinz, well Heinz is a Pittsburgh based company. But no, the- The- You did borrow them from us. Yeah. Yeah. No, beans are actually an indige-. One of the few American indigenous. Oh. And I mean like, actually like, like Native American foods that then the colonizers took, they would cook beans in a large vat because beans, corn, and squash are the three main crops in the Americas. Three sisters. The three sisters. Eureka moment. Yeah. Oh my God. Look at us. And then we threw them back to you. Back to us. And then we have a talking dog, that is a mascot of our beans. I don’t know if you all know that one. I- It’s a talking golden retriever named Duke Oh. That sells us the beans on television. All right, so we, this is a lot. This is so much. I’m gonna see- Is that a hash brown sandwich? Well, that’s an etymological and philosophical debate that I am not prepared for. If I, nope, that didn’t work. That didn’t work. I think I’m just gonna chuck it in the fryer and see what happens though, right? That’s smart. I’m so sorry. It’s going in. The fryer’s not even on camera. I just have to do this for myself. I’m sorry. Be careful. God Speed. That’s not gonna work. So we’re gonna figure out a backup plan. I still have the fryer lid. Eh, just put the lid on it. That way. I can’t see my shame. How’s the bean brown? I mean. It’s beaned and it’s browned. I, I’m not, as, as mad about that as I could be. I mean that looks good. You know what I mean? The corn starch just saved you. The corn, yeah, oh. Corn starch has saved me more than once. Especially like on a hot sweaty day, you just put some down there. We were talking about that only yesterday. All chefs have done it. We’ve all been there. That’s what I’m saying. It prevents chafing, but sometimes it creates like a slurry. Like you’re making your own gravy down there. You know what I mean? Don’t mix it out for Birds Custard Powder. Mostly corn starch, but a few other mistakes. I’ve never put corn starch, down there. Lily, try, you know, one day, just see. See what happens. I’m gonna put a little bit of salt on there because I don’t like to salt my potatoes, because then they start leeching moisture and the moisture that potato leeches you can then substitute for bean juice as we’ve done in this. I need to lube up my hands. Will you add my filling? Yeah, yeah, yeah. Do you want me to lay down a base of cheese first? Yeah. Okay. Lay down a little bit of extra mature cheddar as they say in England. From Cheddar? Yeah. Oh, is Cheddar a place? Yeah. That makes sense. I didn’t know. What do you mean, yeah, like I’ve been to Cheddar. I had a three hour layover in Heathrow. It’s the only time I’ve been. I made my omelet. I’m happy for you. Okay. You wanna make some pancakes? Yeah. Murmurs from the Sorted Food Peanut gallery earlier were, this is one dish. Yes. My standard breakfast at the IHOP used to be a chicken fried steak with hash browns, eggs and then a side of, get this, New York cheesecake pancakes, where they take bits of cheesecake and gently fold that into the pancake batter, and then top it with a red goo that they insist were strawberries at some point. So this is an orange blossom syrup. I’m really excited for these pancakes. We got the flavors of the Earl Gray and then some bitterness coming in from orange blossom and a whole lot of orange zest going into that syrup. Yeah, that’s nice. Something’s burning. What? What’s burning? Keep, focus on yourself. Okay. We got bad stoves. You know, There’s smoke coming off that stove. Got a tabloid culture over there. Always meddling in people’s business. Take a nice ice cream scoop. Pancake. Yummy. Level it out. And then blop right there. You wanna let it sort of settle. I’m gonna do like three, smaller-ish pancakes. Level it out and three are not gonna fit. I started writing Happy birthday and I made the H and the A much too large and now I’m panicking. Let your pancakes cook until you see the little bubbles come up. You want a nice burn from that brown butter, on there. The divorce dad way. We got things to do. I’m trying to drive down to the check cashing place on the corner next to the liquor store as these cook. I’m flipping them. Are we going? Yeah, it’s perfect. Wow. Exactly what we want. The nice crispy edges. Nailed it. Yeah, it’s the crispy edge of divorce dad. It’s a metaphor, for the crispy frayed edges of his relationship with his daughter. Alright, pancakes are done. We got all of our brown foods on there. Lily, how do we serve this? This is it. I got a side of syrup. It’s so monochromatic. Should I drizzle with some creme pat? Yeah, add a little more brown. Okay, let’s. Our cream is brown. Brown sauce? Why is it we have everything brown except for the brown sauce. All right, we’re just gonna drizzle this. Wow. Oh God, it’s so, no listen, this is our homage. This is bringing Harry back to the royal court and it’s bringing Meghan back to the Suits reboot. Here we have our British American breakfast. We got our full English blood sausage mushroom tomato, American diner style omelet. Our bean and back bacon filled hash round. Our earl gray creme pat pancakes, with orange blossom orange zest syrup. God. So here’s our thinking. We’re going for like Scottish elegant brunch meets Louisiana style crawfish boil. Yeah, yeah. So like, Kedgeree meets crawfish boil. So Kedgeree is like, it’s a thing that you order, usually in a very bougie kind of London brunch-y spot. I dunno how many people cook at home. It’s elevated. This is the first time I’ve made it at home. Or in, especially in somebody else’s kitchen. What could possibly go wrong? So essentially you’re gonna get on with poaching the fish. So this is wonderful Scottish smoked haddock. That is the starting point. You can poach that in some stock and some milk. Why is there a Michelin star on this? I think it was a rosette of butter. Oh, right. Meanwhile I’m going for the base of our dish, which is gonna be onion. That is huge, Half will probably be enough. Celery classic in crawfish boil and then some garlic. And we’re going to poach. I’m gonna apologize for my voice now, because you’re gonna get really high pitched at points. You left it on the plane didn’t you? I don’t know what’s happened. Poaching this in milk and some stock. Just get that warming. Apparently these hobs are rubbish. Yeah? Absolutely. No welcome to hell. Okay, great. This is a real taste and slice of history in the sense that it’s, it’s a classically Indian dish. British colonial brought it back to Scotland, had a what’s, kind of a longing for these flavors. So we’re talking like classic curry flavored, normally in Kedgeree, but we’re just subbing out that curry flavor for this stuff. What is it? Oh, it’s great on everything. Tony’s. What, what? Tony Chachere, American hero. American hero. What is the, what is the spice blend? It’s Tony Cachere. Look. It’s a secret, is it? Have a taste. It’ll sort out your throat. Ooh, ooh. Mostly salt, then here comes the spice. My voice getting higher. You sound like Scooby doo. Scooby dooby doo. Oh good. I do. Ah, Baz, you’ve missed the big one. What do you mean? Bay leaves? Oh yeah. Bay leaves change everything. So we’ve got, there’s a bit of a, a bay leaf gate in Sorted, but we went for years going. Oh crap. You all right there? Sorry. Sorry. I’m thinking do bay leaves make any difference whatsoever? Chefs seem to stick them in everything and claim they change it all. They, you stick them in the important places. I called that out very early on saying this is rubbish. And we went for years thinking it made a difference. But we did a video literally like the other week where we had them side by side. And it’s so hard because it does something. You’re a believer now, aren’t you? It, it, it pulls things back when something’s a little bit too sweet, it pulls it back. Bit too spicy, pulls it back. It’s, it’s a. I think you’re overthinking it. It’s just heroic. That’s, that is a statement that I’m not sure holds up. So they’re both. Do something. You’re so squeaky. Right? Waiting game. Waiting game. You can cut for about 20 minutes while this warms up. Perfect. So you’re not looking to boil the fish. It’s just like a gentle poach. Oh. And this is smoked and colored. Sometimes it’s dyed, sometimes it’s undyed. I love the stuff. The best. I love smoke haddock. And actually we thought crawfish boil. You’ve also got this kind of smoked sausage. So we’ve kind of got this smoked sausage meets smoked fish combo. The crawfish sweetness bringing it back. All of our veg going into the pan. Now because this is kind of a breakfast item. It needs a poach egg on top. It’s not complete. It’s not a brunch item, without a poached egg. So I’m get a pan of hot water on the go. In fact. Boil the kettle’s always easier. So boil a kettle and then basically straight in the pan with some water. This is America bro. We don’t got kettles. We don’t do that. I make my tea in the microwave. I’ve never understood this. What do you mean? Why not a kettle? I put the teabag in the water, in a mug and I microwave it for a minute and a half. I go pee, I come back, my tea’s ready. Have you ever been to the UK? Only a layover in Heathrow. Yeah, I don’t think they’d let you out of the airport. Not, not if that’s how you’re making tea. Sorry. Really? Can I stop? What do you mean you have no kettles? They just don’t exist. We have air fryers. No, no, no, no, no. How do you, how do you make tea. Microwave. Blur this out, but please. That’s gonna take forever. I’m going to put it on this hub. It’s going to annoy all the cameras. I’m gonna do it here. Why are you gonna do it there? Because it, it’s a bigger, bigger thing. It’s gonna be quicker. He’s right. Over here though. Yeah, you gotta put it over here. It’s literally off camera. No, I say you do it man. I think keep doing it. Don’t listen to Maggie. Maggie, you got a lot of I’ll do it here Maggie. Maggie, only one burner works. I’ll do it here and bring it over here for cameras. Yeah, okay fine. We have five burners and only one and a half of them work. Yeah. You can’t be there! You’ve got, you’ve got six cameras! As the onion and celery goes season your damn food. Start, middle and end. Oh yeah. Can I have some? Thank you very much sir. Did you get that. Right. Other classic crawfish boil seasoning, you wouldn’t find this in Kedgeree, but thyme and orange. Orange feels like an odd twist. Yeah, like a, that kind of a twist. It’s not bergamot but. Okay. Got yeah with ya. So are you feeling threatened by their dish so far? Look, that was every shade of brown. Yeah, but brown food is delicious. It is. Embrace. From chocolate and coffee like the darker browns through to the golden fried food browns, even through to your pale creams and Earl Grays. Like a cup of tea is brown. We love brown food too. We’re hoping this is gonna be a little fresher. I hate that we made an omelet and you’re making this beautiful composed dish. I gotta say. Omelet is the, don’t tell the French, but it is the, it’s the edible trashcan. I love an omelet because at the end of the week you make one, you put whatever’s left in the fridge inside. Gotcha. So no food waste. It’s great, but it’s, it’s always there. So you are saying they made an edible trashcan. No, I didn’t say that. You technically, you said that. Thyme and orange going in along with our seasoning and then our rice, basmati rice, the queen of rice and a little bit of turmeric. I’ve got one job to poach. How do I? You’re doing great. How do I fish the, how do I fish the fish out? How do you fish the fish out? Get a rod. Get out. Get out. Oh. The thing is, this is already cooked. Be reel time. That might be reel time. I don’t know. I heard somebody buzz. So basmati rice, wonderful fragrant, the queen. Oh, you’re right Of Rice. That way around. Perfect. Oh no. It’s all in cups, Baz. What we going to do? Oh for good. America! What are we going to do? Keep the bay leaf, it’s super important. But the stock’s going to go in over the rice. And then it’s absorption method. So give it a stir and absorption method, don’t let all this steam out. Lid. You need a lid. Where are the lids? We also need another extra hundred mil of water, because maths. Lid. Good, on. Apparently it’s the first time it’s been used. I’m kind of with that. Like in restaurants, there’s no place for a lid. You just use the base of a big pan. Thank you. But at home and home cooking, it’s so much easier to trap everything in. I resend my thank you. So essentially our rice has absorbed all that wonderful liquid. Behind your back. Point when it’s nearly cooked through, we are then gonna add in, all of our sausage. So, andouille a nice smoked sausage. This is the first time I’ve had this All of our crawfish, so you’ve got like sweet and smoked and they’re both already cooked. They’re gonna warm through in the rice for the last couple of minutes while you poach an egg, Mr. Poach. Yeah, so far I’ve literally, just, that fish. You’ve poached some fish and you’re gonna poach an egg. In that. Call myself One sec. You just moved everything. So you are gonna be right here? Oh my goodness, what’s happening now? I did what she told me to do and it’s not good enough. You were over there and now you’re back here. So you want me to back over there again? No, but we You waited till they moved all the cameras. and then you came back. I’m so sorry. I thought I was being helpful. Oh no. Oh. Sorry. And then we’ll finish it with our smoked haddock and just one egg on top. Take a leaf out of their book. One egg is enough. Get as much. We’ll do a few. Get as much French in as possible. What is that. Ebbers, we’re a team. Okay? It’s us versus them. So they always say like eat breakfast like a king, lunch like a queen and dinner like a pauper. Is that how it works? Is that why you dress up? So this is a hard to eat meal, but it’s gonna be absolutely delicious. Fishy fingers. Lovely. And then like any good Kedgeree, lots of lemon, lots of parsley to finish it. Squeeze a wedge. Everything’s done. Do you think we went too simple? Isn’t that what breakfast is? Have we gone simple or did they make a massive fuss. I think what’s interesting is like the crawfish boil is like a big sharing thing, right? Yeah, yeah, yeah. It’s a big social sharing occasion. Breakfast rarely is everyone just wants, until you’ve had your first coffee in the morning, you just want your breakfast. Leave me alone. Mm hmm But I feel like that’s why we paired it with crawfish boil. A big social occasion, a big bucket of stuff to dig in and get messy with. That’s what crawfish boil does, paired with the elegance of Kedgeree. Elegance. Elegance. That’s what we’re all about. Generous. Not yet. What do you mean? Quick my eggs are gonna overcook. Parsley. Put it back in. Put the parsley on top, like they did. Parsley in, stir it through. Yes, Chef. Lemon in. Yes, Chef. And then were you really gonna serve a nice spoonful of that with a wooden spatula? What does it matter? Poached egg on one of them. It’s got a jiggle. Jiggly yolk. Nice plume of parsley. That is fit for royalty. Oh, pass the pepper mill. Ah. Salt. That’s salt. Give it The peeper mill. Why would, why what S, it says S on the top. Get the one that says P on the top. Finish it with more lemon. Should anyone wish. It’s Kedgeree meets crawfish boil. Brunch is ready. Sorted. Sorted. There you go. Done. That’s our thing you nobhead. It hasn’t been for about a decade, but okay. Max Miller, friend of the show. Welcome back. I love how you jumped there. Good to be here. Max. You are a student of history, and today before you, you have several dishes, that have, by God so much history. And then this is our British American fusion battle. At stake is Harry returning to the monarchy and Meghan Markle returning to the show Suits. Do you feel equipped to judge this battle? I do. We’ll go first. I hope you’re hungry, mate. I see that. Do I have to eat it all? Yes. I should explain what this big old pile of various browns are. So we wanted to take the classic full English breakfast and then merge that with the highest diplomatic institution of America, The International House of Pancakes. Muah. So here is our homage to a classic IHOP breakfast. We have an omelet, we have a bean brown. Here, we have classic American pancakes with a little bit of Earl Gray pastry cream. And then of course this should be put on the whole, every all of it. Pancakes too. You said that with a straight face. I’m, I’m still confused by pancakes next to omelets. Divided. It’s the salt/savory divide. Yeah. I can have ketchup on standby for you. I don’t think it’s necessary. Okay. But I, I’m gonna want to try it with this. Mm hmm. It’s actually quite good. I think some of the beans leaked out in the fryer if we’re being honest. Would, would you guys recommend an order to eat this in or like can you go back and forth or is it. We’re American. We have freedom here. Would you like a squiggle? I do want a squiggle. Okay. See now it’s garnished. Little bit of color and vegetables on the plate. The government did decide that this is a vegetable for children, by the way. One of you five today. That’s a scary thought. Ketchup is necessary. Now dessert? Now dessert. This is breakfast here in America. It’s kinda like the pickled ginger at sushi. It’s the palate cleanser to, then go back to your bean brown. The essence of bergamot coming through? Yes sir. Up top. One out of three ain’t bad, is it? Maybe I will finish this. I’m gonna have breakfast. Do you want ketchup on this too? No. And what do we have over here, my friends? This is the mashup of Kedgeree meets crawfish boil. So we’ve got the classic Kedgeree method, but instead of the curry powder, we’ve gone for kind of Cajun seasoning. We’ve got crawfish, we’ve got andouille sausage. But otherwise still the classic parsley, lemon, poached egg, and smoked haddock of Kedgeree. Alright, I’m not doing this, the poached egg, because We made one specially without. I appreciate that. Probably gonna lose some of the texture, but. Now is this considered a breakfast? It’s an elevated breakfast brunch. Well this one is, because it’s got a poached egg on top. Eggs make a breakfast. Now it’s breakfast. I was actually really surprised at, at the flavor of this one, the sausage, I’m not always a blood sausage kind of fellow, but it was pleasant. You drown it and cheese and butter and you can hardly taste it. Exactly. I wanted more beans. Ah. They’re still in the fryer if you want them. It really just tastes like hash brown. Lemme see it. And it’s a little, a little dry. Yeah, well it’s, yeah, all the bean wet kind of melted out there. I get it. So it’s more just like that bean juice that’s at the end of a can. Yummy. But these are, I could eat a whole plate of those. Those were phenomenal. Take some home. It was just enough of the Earl Gray. You got the flavor. They’re Mm. That was great. This one fantastic flavor. A little salty on the fish. I don’t know why it’s a breakfast. I’m not sure that I would want this for breakfast You didn’t eat the egg. I didn’t eat the egg. I would still say, I mean that’s more of a lunch to me, but maybe a brunch. The, the rice is really, really great. Perfectly well done and hearty. That would fill me up. Max, do you feel like you can come to a decision right now? I can. Max in 3, 2, 1. You’ll put your hand over the winning dish in 3, 2, 1. Let’s go America! You’ve taken it. We’re taking Love Island back. But it is only. Only because that’s breakfast and this is lunch. Yeah. It’s only because of those pancakes, they’re freaking awesome. Honestly. Well what happened is I was secretly adding more sugar to every ingredient in the pancakes and every step along the way. And that is a nod to your Corn Farmers of America. We should’ve stuck to our gut. Cup of tea beats everything. I know. Max, thank you so much. Honestly, I was sneaking bites of your rice on the side over there. I needed actual nutrition. Yeah, that’s. And I couldn’t eat our food. It’s because, it’s lunchtime that’s why. Beautiful dish though. Y’all, thank you so much for coming. Fantastic time Max. Thank you for your purely unbiased opinion. But you did take the $5, so I will need you to vote for us again. Make sure to go check out Sorted Foods channel. We’re gonna be doing some awesome videos with them. Anything else y’all wanna plug? No. Just come hang out. Yep. Shall we sing the British National Anthem as a way to go out? The lyrics have recently changed. Oh no. What’s your favorite scary movie? Check to see if it made the cut on our new terrifying tape stack sweatshirt. Available now at mythical.com.