You’re such a hater. I didn’t say that! No, no, I’m saying that, like. Stop! Cause I used to, all the time, I’d be like, oh, people are saying. There are people! People is people! Listen, I love me a good 7-Eleven Slurpee and Taquitos, but what I love even more is discovering new and obscure foods to introduce to my buddy Trevor. Stop! Today, Trevor and I will turn convenience store food into something you’ve never had before. Will our fancy top hats help elevate our cooking? Will Trevor and I lose people with our obscure NBA references? I’m like a Tyronn Lue at best. Will we get back on Gordon Ramsay’s bad side after Trevor’s terribly offensive impression of him? I have just creamed. One thing’s for sure, Trevor and I will be slapping each other with tortillas. Let’s get cooking. Crack open your taquites. Alright, alright, alright. I don’t remember which flavor is which. I asked if they had any male libido pills and he just gave me a Mr. Beast Feastables chocolate bar instead. Trevor, Trevor, eat up. Get your energy up. Thank you. I’ll have that for dessert. Three for three dollars. So pretty phenomenal deals at the 7-Eleven on fairly large taquitos. Stop dude, stop. You gotta put hot sauce in it and then shake it up. The worst part is I know that once we’re done that is going on the floor of the car. It’s all various forms of blended meat. The best part is, there’s like, Trevor, you went to pastry school, you’d call this a craquelin? Yeah. There’s a crack, there’s some sort of craquelin on top. Yeah. I mean, they feel pretty good, man. Drink your Slurpee, you gotta wash it down. You need to hydrate. So true, what flavor did you get? Vitamin water, because I like to support 50 Cent. I got blue. Did you grow up, like, eating at 7-Eleven, or do you do that now? Well, not really, but it wasn’t 7-Eleven, and Idaho, we didn’t really have a lot of 7-Elevens. But there was a gas station down the street from where I lived that I would go, and I would get snacks, and I would, Jesus, and I would get Slurpees, or Icees, or whatever they called them there. That is, that’s unfortunate. You hate to see that. Try it. You hate, nope. Please? You hate to see that. It’d mean a lot to me. Trevor, we gotta fancify it. Not only that, we gotta fancify a Slurpee. How? What if I told you, we’re gonna do the thing that we’ve done for about 70 other episodes of Fancy Fast Food. What? I don’t know. Like, dick around in the kitchen with some, like, cool ingredients. I am cracking open the Mr. Beast Feastables chocolate bar. Claiming to be the best chocolate in the world. This wasn’t on the roller long enough and the juice isn’t melted. It’s just kind of wet. That tastes like chocolate. But is it supposed to make my peepee bigger? Yeah, not bigger, just better. The prestige! That’s good. Turns out if you got about 500 bucks, you can get these for one day. So, we did that. Trevor, this is it. This is what we’re doing. We are making a corn star martini. Who’s your favorite corn star? Trevor, who’s your favorite corn star? Oh, I get it! You’re watching your corn videos, who’s your favorite corn star? It’s uh, oh shucks, I forget. Mine’s inventor of Glyphosate, John E. Frantz, in 1970. Probably responsible for a lot of deaths, if I’m being honest. I was thinking about fancy Slurpee, and one of the fanciest cocktails I know, is called a pornstar martini. And that is made with vanilla infused vodka, so you’ve got a bunch of vanilla beans right there. Them’s really expensive, that’s like 80 bucks worth of vanilla. Yeah. And then it’s typically passion fruit liqueur, passion fruit juice. Blend it up, serve with a side of sparkling wine. So instead of passion fruit, we’re using corn. Okay, awesome. Now I’m pretty excited about that. We have actually one of my favorite liquors of all time. This is called Nixta. It’s actually pretty new to the market. This is rad. It’s elote liqueur, so we’re adding a bunch of that in there, and then, we got that. Dude, no way. Yeah. We got the Pit Viper Limited Edition Whistle Pig. Holy shiz. I don’t know what that means, but I like that the pig, looks like he’s kind of going to a rave. He’s got the DJ glasses on there. Yeah, yeah, yeah. I own Pit Vipers. And that doesn’t make me a bad person. Pit Viper, the glasses. Yeah. That’s for the glasses. I didn’t get that. I didn’t, I don’t know what Pit Vipers are, man. Josh, you’re always saying, every time we do one of these, what are we always saying afterwards? This is fancy! We have to get fancier. We have to get fancier. We have to get fancier. How do we get fancier? I cracked the code. I figured it out. Okay, get ready for this. Close your eyes. Oh no. Close your eyes. Oh no. What’s he gonna do to me? It’s gonna be awesome. What does he have? What’s on my head? No! Dang it, alright. Yeah, that’s right! We’re doing it, we’re doing it. That’s right, this is fancy. We’re the kids in middle school who showed up trying to do something new and then everyone avoided them. You know, do you do close up magic? No, I wish. You know, now that I’m looking at it, it also is kind of giving Pilgrim a little bit. Which, and they were fancy! They were fancy! They were very fancy. I want to make a really sick garnish for this, so we have baby corns. Okay. I’ve been wanting to make, I make cocktails with corn liqueur all the time, and I’ve always wanted to make baby corn tanghulu, which is like, you submerge, typically a fruit, it is a, Chinese, delight. You take something like a strawberry, and then you dump it into a hard cracked caramel, put that into ice water, and it covers it in candy coating. We’re doing that, with corn you can put a little saffron there, so you stir your Slurpee with the saffron corn. Shut up. It’s gonna be good right? I will not, I will not shut up. I will not be silenced. These corns are tougher to skewer than I thought. I’m waiting for this caramel to get up to 300 degrees. Doesn’t it seem a little crazy that you’re already skewering? Isn’t there other stuff that you want to do first before that? No, no. I’m worried about this caramel getting too hot. Well then you have the thermometer, that’s what that’s for. I know I have a thermometer, but I’m not trying to Pilgrims ain’t have no thermometer. You know what I mean? All they had were like, real weird religious ideals. They also, well no, they did have corn! Upsettingly. Did you go through a fedora phase as a kid? You seem like. Whoa, hey, watch it, buddy. What? No, I didn’t go through a fedora. The only fedora that I owned was for a Frank Sinatra costume. So, it sounds like you went through a fedora phase. No, I wore it once for a freaking. – What? – A small phase can be a phase. Oh my God. Okay, I’m just gonna, I’m gonna try to rock it. We’re gonna get the corn in there. Let it drip, let it drip, let it drip. Can I get on my soapbox? Drop it in there. Get on your soapbox. I’m so curious what your soapbox about corn and or Slurpees is gonna be. Oh, it’s not about that at all. Alright, alright. While you do that, and you add those ingredients into the other thing, I have something to say. Alright? Okay, cause a lot of people out there, you know what they say about you and me? – What? – They say we try too hard. That’s what they’re saying. They’re like, oh, these guys try too hard. And you know what? Yeah, we do. Okay. We try really hard. We try really hard. Okay? We don’t have to do this. You wouldn’t say that about LeBron James, you wouldn’t say LeBron James is out there trying too hard. Obviously, he’s trying hard. He’s trying to make every shot count, he’s trying to make every shot go in and he doesn’t think about his form. He’s not sitting there He’s not thinking. All right, elbow tuck, follow through. No, he just goes out there and he does it, and that’s what we do All right, and we’re trying to make every joke land, but you know what, LeBron James? Career field goal percentage 50 percent. Okay? And we are not the LeBron Jameses of comedy cooking shows. No, we are not. I’m like a Tyronn Lue at best. So we try hard. Yeah, we do. And we try hard for you, okay? Cause we’re trying to give you laughs. We’re trying to bring home the championships. I don’t know what they are. Maybe like a Webby or something. Stop saying we’re trying too hard. We’re doing it for you. Whenever you say, people say we try too hard. You’re not saying people, right? You’re saying like, three unhinged tweets that you saw. Can you let me have this? You’re literally saying now that I’m trying too hard. What? You’re such a hater. I didn’t say that. No, no. I’m saying that like. Stop! Because I used to, all the time. I’d be like, oh, people are saying, and then it’s not people. It’s like. There are people. People! People is people! People means people! There are persons saying. What is the difference between persons and people. People! There are people out there. We have this delicious raw prairie honey. Now, this is a creamed honey. Creamed honey? Come on, make a joke. I’m not doing it! No! You know what, I’m done trying! Trevor, come on. Nope. Please? For me. Nope. Make one little cream joke. Nope. You can tie it back to when we were talking about male libido pills at the 7-Eleven. – Nope. – Like, oh, these Mr. Beast Feastables really works. Nope, I’m gonna silently stand up here. I’m not gonna try at all. I’m gonna silently, because you know what, I don’t have to try. I don’t have to try. It literally doesn’t matter, apparently, to Josh, because people don’t care. Can I just lick, can I lick the side of this? I don’t care. Okay. Why do you keep asking me things? I don’t know. Ooh. We’re making the simple syrup here. We got saffron, we got sugar in there. I’m starting to dump some stuff in here. The corn looks great. Yeah? The corn blended with the vanilla. This is awesome. A little sludge action. The corn’s gonna, whoop. Wowie zowie. Let me just get that in there. Now we’re talking Trevor. Oh crap. Now we’re not trying to. Oh no! Oh no! Yeah. Oh no! The Mr. Beast Feastables is kicking in! Can I dump some hot water in there? Oh my god, whatever you want, you’re the chef. What? No, we’re both chefs. For some reason I’ve been the only one in a chef jacket. Throughout all this. Okay. Okay, can you blend that up and then we’re gonna strain that off? Okay. Oh no, no, malted milk, malted milk, malted milk! Dude, I’m sorry, I’m sorry, I’m sorry. No, no, no, no, go ahead, grab five more things. What? Well, okay, well, no, no, now maybe we should think about it, now maybe we should think about it. Yeah, maybe you want to add the corn syrup? Oh, corn syrup, corn syrup, corn syrup. All right, we gotta strain this out, yeah. You know what’s fancy? What’s that? Gordon Ramsay. Okay, he makes fancy food, he’s a fancy guy, and you know what? I have just creamed in my trousers. That’s Gordon Ramsay, everyone. That’s pretty good. Trevor, dump some water in there. Okay. In the thing? Yeah, yeah. You’re talking right in here. I’m gonna dump this right in there. Cause this is hot. I’m gonna let the water cool down. Don’t dump all the water in though. We’re so bad. Here, you do that. I’m gonna dump it at the same time. Okay, okay. Get in there. A steady stream. Oh, wowie zowie. Alright, Trevor, that’s enough water. We don’t need that much water. I feel strong about this. Okay. They said to put all of it in there. I don’t trust them. Put it all in there. I don’t trust them. I don’t trust them. I think it’s gonna be better without it. Better without all the water. I don’t, alright. Who do you trust? You trust me or you trust them? You’re putting me in an uncomfortable position. Okay, we’ll dump all of it. We’ll dump all of it. Okay, you do it. Okay, okay, now it’s all in. Now it’s all in. Put it all in. Now it’s all in. Okay, we’ll put a little splash of water. That’s awesome. We’re fine, we’re fine. We’re fine. We’re fine. Yeah, I might dump some yellow food dye in there because I want it to look more like corn. I was gonna, I literally was just gonna ask what this is for. How awesome is that? We’re on the same Top hat length. M’lady. Unfortunately, we just got word back from the Bureau of Fancy Things. Top hats, no longer fancy. The Monopoly Man ruined them for us. But, we did get news of the new thing that is fancy, is the Mythical Kitchen Life’s Too Short to Cook on Medium Apron. Am I right? Come on, how fancy is this? It’s freaking awesome. It’s got these straps that you can just pull. I’m a strap lover. No, no longer are the days of going, trying to fiddle with straps. No, you can just yank on these strings. It’s crazy. Check it out mythical.com Yeah, the other apron like, the strap is in like an off position, but this. The strap is on. Strap-on. What’s your favorite taquito in history? Well, I mean, frick, I like the El Monterey ones. That’s a good historical taquito. I grew up eating those, and they’re very, I like them, they’re very nostalgic to me. What about you? Well, I’m so glad you asked. My favorite is a Sinaloan specialty called Tacos de Marlin. You take marlin, typically, we’re using tuna. They’ll also use tuna sometimes. But your sugar and salt cure it, and then you’ll actually mix that in like a little baby taco, taquito doesn’t have to be rolled up, just a little baby taco, and then you crisp it up on a plancha. Yeah. And you put it with cheese, and it is really delicious. So, we have sugar and salt cured some ahi tuna right here. We’re gonna toss this in the oven. We got a bunch of wood chips in there. Wood chips? We got wood chips in there. You’re shizzing me. You’re shizzing me right now. Nah, this is gonna oven smoke. We’re gonna do it low and slow, about 250 degrees until it’s nice and shreddy. Cause we’re, this is our chicken taquito. Okay. Tuna is? Chicken? No, Trevor, Trevor. Tuna is, of, come on, you know this. Jessica Simpson. Children of the corn! Children of the corn! Children of the corn! Corn! We’re doing corn! Tell them about this. That’s cool. So this is balsamic vinegar, as Elmo would say. Balsamic vinegar. Balsamic vinegar. Balsamic vinegar, it is only able to be produced in the city of Modena, so we got some real Modenese, balsamic vinegar, a lot of the stuff you get in the little $5 bottle at your grocery store, that is probably the fake stuff, but this is real, and we are making a, what we’re calling a black metal salsa, even though corn is. Pass. Nu metal. Nu metal. I was gonna say nu metal, but then I didn’t want to look stupid. Come on. You wanna try some balsamic? No, I’m okay. Why? I prefer to, you know, taste a dish in its fullest form. Oh, look at that. Okay, fine. Look at that. Actually, no, I don’t want it off your hand. Share it. Why? That was about to be a big mistake. Huge. Dude, this is really special. This is really special. Just try it. Just try it. Okay. Give me some. That is a special product. There you go. There you go. Just lick it. It’s very nice. It’s very nice, right? Thank you. Very nice. So we’re going to play off the sweetness of that sugar cure with that by making like a sweet, very funky black metal salsa. Dude, that’s exactly what I was thinking. Right? Wait, hold on. Are you joshing me? Never josh a josher. Oh, man. I’m sorry, man. You caught me. All right. So we have a bunch of morita chiles. We have cascabel chilies. We have ancho chilies in there. Ancho chilies, of course, are the dried form of? Chiles. Chile Poblano, that’s right. So we’re adding that in there. And then moritas invented by? Pat Morita! – R.I.P. – The Karate Kid. The Karate Kid’s teacher. He was like the karate old man. He was the karate man. Oh my god, what are these? These are black limes. So, these are black limes. They’re actually, just eat a whole one. Try it. No, I don’t think I will. We have some fresh black truffle right here. What? Do you think I can? Okay, hold on. Do you think that I can juggle them and then toss them into the blender? How insane would that be? That would be huge. I, we only need like half a one, but I think if we can get all three in there, we should just blend it. Who believes in me? Who out there believes in me? Give Trevor a round of applause. We got two people. We got three. Logan, everybody over there. Ready? Ready? Ready? You blocked it. You wanna, you wanna like bash it first? Yeah, I’m getting a lot of truffle in here, man. Crack it like a walnut. Okay, so dried limes, really big in Persian food. I associate it with ghormeh sabzi It’s good flavor. What they do is take a lime and let it sit out in the sun for a. What the crap? You asked me to do that. Huh? You asked me to do that. You stole my thunder, dude. I’m trying to cook. I’m trying to get dinner on the table. You said to crack one and I’m in the process of cracking one. And then you’re like, I’ll do it with my hands, I can do that. It’s not bad though. We got a little stock. We’re gonna add a little bit of stock to that. What kind? That’s gonna be good. What? Beef. Beef! I thought this was chicken. What? I thought it was chicken! It is chicken, I just said beef! I don’t know anymore. I’m freaking out! What about these guys? What? Oh, that was already, that was already in there. We’re gonna let this run for a sec. Hey, what about this guy? Oh, it smokes! What? I already added that. Let’s taste it. Let’s taste it. Let’s taste it and see where we’re at. So what we’re gonna do, we added a bunch of truffle. We got the black peppercorn in there. Whoa. You know, so I was thinking. Yeah. Here’s what I was thinking. I haven’t done anything. Wait, really? No. Wait, has he really not done anything? No. I mean, there’s one blender. What’d you do? I didn’t do anything. Well, I juggled the limes. And then I hit one with a spoon. You hit one with a spoon. You’re right. I’m kind of carrying. Oh! – That was nice. – Right? That’s a lovely salsa. Wowie zowie! It’s got a hell of a lot of flavor in there. – Wow! – Do you like that? No, don’t BS a BSer. Do you like that? No, I like it. You like it? I do. Are you sure you like it? Yeah, I was about to say I creamed my trousers again, but then you just ruined it. He creamed honey in his trouser because of the Mr. Beast Feastables bar. Dude, up top. That was awesome! Wagyu beef cheeks. This is one of my favorite cuts of meat of all time. It’s gonna get super, super unctuous. You see all of that intramuscular fat marbling right there. Nice little fat cap on there. So to counter all that fat, Trevor, we need a lot of aromatics. That’s why big ass bag of dried oysters and dried scallops. We’re taking some inspiration from like a lot of Chinese soups here. We’re also adding wolfberries and goji berries, which are not the same thing. Wolfberries grow in clay rich soils. That’s what I’m talking about. We have some chanterelle mushroom miso right here, and then some black peppercorn, a little bit of MSG in there, jujubes for sweetness, and we bought the most expensive water because we want this to be what? Fancy! And the BFT, Bureau of Fancy Things? BFT? Sure. And when the BFT inspectors walk through this door, we say, get the hell out! You don’t have a warrant! We show them the Amazon Air Water Gold Edition 2023 life experience. We produce the purest air on the, what do you mean the? I don’t know. Crack it open. I want to try this. At least that was cool. Dude, this is awesome! It’s pretty sick. Dude, what the crap? Can I have this bottle? This is sick. It’s pretty good water, you know what I mean? That does taste really good, right? That’s awesome! That’s the best water I’ve ever had. Holy crap! That’s almost as good as just straight from a rusty hose when you were a kid. You know what I mean? Wait, okay, first off, first off, this is getting nice and congealed. Okay. Oh, shoot. You fool! Okay, put that there. We’re gonna take this delightful, Whistle Pig makes some of my favorite rye out there. But this is a nice, sun toasted, from, what’s it say? Sun toasted. From 91.4 million miles away. That’s how far the sun is from the earth. I thought that you were supposed to put that in barrels. Dump this in. What? It is put in barrels. Okay. How is it? Dump the whole bottle in. Dump the whole bottle in. I’m going to take this Nixta. This is a very sweet elote liqueur. Really nice and caramelly. Wait, what happened? Trevor, I have a coughing fit. Dump it in. I don’t know if we need the whole thing. We can put a lot in there. You eat it. Hold on. Have another coughing fit. What? It’s pretty nice. Beep! Bars and tone. What kind of cheek is this? We talking mouth cheek? We talking butt cheek? I think mouth cheek. Sorry, just had to get a little butt cheek joke in there. Beep! Getting a bunch of duck fat in here. We’re gonna sear that off in duck fat. I put too much duck fat in. That’s fine. No you didn’t. No you didn’t. There’s no, okay. Put it back. Put it back. Put it back. Slooping the duck fat in. Grab it. Salt. Salt. Salt. Salt. Salt. Salt. Season your damn food, right? We gotta practice like we play, we gotta practice what we preach. Dude, you’re gonna get it in my pocket, bro. You’re gonna get it in the pocket of my sick, Life’s Too Short to Cook on Medium, Mythical Kitchen apron available at mythical.com This pan is cramped, Trevor, I got my hands dirty. You go ahead and salt the other side of that. You wanna salt me because that actually helps the Maillard reaction Should we try this? Yeah, I reckon. Wait, we got straws? It’s all wet now. What? We gotta wait for it to slush again. Here, come on, try it. You gave me the pointy end. Are you trying to kill me? You fool. Well, get in here. Come on. It’s romantic. Ill! You’re so gross. I dropped the straw in there. You fool. I dropped the straw in there. We got to turn it off. Oh my god. No! Beep! Stop feeding me things. A little bit. Stop. It’s chanterelle mushroom miso. No! They are the fanciest forage mushroom out there. They made miso out of their fermenting of a soy. Just like the woke left wants you to eat. Cool. Have one of these, dude. Hey, wait, I’m gonna do the Josh. Trevor, Trevor, eat that, eat that, Trevor, eat that, eat that, eat that, eat that, I don’t care what you say if you don’t want to, eat that, eat that, you gotta eat that. I like goji berries. You’re not doing a great part as the role of Trevor, okay? Oh, okay, I’ll do it. Not very inspired. I’ll do it. Trevor, you gotta eat that, Trevor, Trevor. I don’t wanna be here, mister, I’m doing a silly voice, I don’t wanna be here. All right, so. See, that was awesome. Beep! We got some oysters, dried scallops. These make a hell of a soup. They’re also a big ingredient in XO sauce. It’s not a popper. Trevor, stop. They’re not poppers. They’re just gonna get mashed in there. These poppers suck! Beep! Pour some of the water in there. Deglaze it. Oh, that’s something. Do you want to eat some collagen bone broth powder? No. What if I blew it in your mouth? Even less. Even less. Alright, fine. Okay, okay, okay. No! Oh, wowie zowie. Wow. Hey, that’s gonna make me. Everybody on the count of three. One, two, three. Cream in my trousers. There it is. Beep! We got everything in there. MSG. MSG is the last thing. I just, again, I really want this to be as aromatic, as flavorful. As possible, so we’re gonna get some MSG just right in there, this is the good stuff, this is the thick flake of Ajinomoto, you don’t want to eat MSG? You’re too good to eat MSG now? What? No, I’m gonna. Do you want to eat MSG? Why are you? You know what MSG tastes like. Yes I do. Alright, we’re gonna let this go for about four hours, gonna tuck that oyster back in. Four hours? I’m so sorry, I spit on the oven. Beep! We gotta make taquitos. That’s what we’re doing right? Trevor, you’re gonna make a beer batter. We talked about the craquelin. Yeah, oh dude, totally, yeah. Weird orange, crispy shleem on the outside of 7-Eleven taquitos, no one knows where it comes from. We’re gonna try and make it using salsa macha, beer batter and then some turmeric and annatto to get that color. Try and get this in a nice little log. Towards the end. I want to roll and get a really tight tuck. We’re going to pop these in the freezer because we are going to batter them and fry them eventually. Oh my god, that’s what this is for? We have, yeah, yeah, wait, how, how, how thin is this? A little bit more beer, a little bit more beer. Well, can you, I wasn’t even done yet, I was doing a joke. I don’t know. So, let me. Do you want a cheese sprinkle in your mouth? You don’t have to, this isn’t one of those like mandatory. Okay, is it fancy, is it just cheese? No, so we have like a 90 day aged gruyère, we have a cheddar that’s been aged for 13 months, we just shredded it all together, so we basically took like the cheese goo. That is generally unmelted in morning taquitos. You didn’t really sell me on it. I’m good. What do you mean I didn’t? What? Oh, Trevor’s only out here eating like two year age manchego, am I right? Piece of crap. Dude, you got my ass. I’m trying to get as tight a roll as I possibly can. Dude, been there, man. Gonna go one over here. – What? – Been there. What do you mean? Well, I don’t know. You said you’ve been there. What do you, what did you mean by that? Man, when you’re rolling things, you want them to be tight. Rolling, like what? Oh, I get it now. It’s doing a little. Look, I don’t want that junk in here. Get that junk out of here, okay? I’m taking some, this is just a paste of flour and water. We’re gonna massage it in there. Try and get this taquito to stick to itself. This is a little bigger than a taquito would typically be, but I think I can just elongate it. Get that junk out of here. I think I can just elongate it. You know what I mean? Hey, what gives, big guy? What do you mean what gives? What gives? What? Nothing gives. Nothing gives. What gives? I’m gonna put the taquito there. Why are you grabbing it like that? We just gotta remember. Hey, hey, what gives? You know? Hey, big guy. What? Take it down a notch. I do love being called big guy. Take it down a notch, big guy. So, we have our beef. You want to try the beef? It’s really good. – Yeah. – It’s really aromatic. Really kind of gooey, too, from all that, – Wow. – Yeah, right? That is gooey. It’s gooey. Well, we’ve rolled out two taquitos. Hey, buckaroo. Partner. Wow. Trevor, we got that batter. That’s looking nice. We’re going to let these taquitos set in the freezer. We’re going to roll up a couple more. And then we’re going to drop them in the fryer and then we’re gonna eat a corn star martini. All right, let’s do it then. No, no time wasted. Dip them up, boss man. Okay. I’m going to try and get it as thin as possible by doing, doing some of this. Yeah, yeah. Do the old shake. Which one is this? Is this tuna? Sure. Well, we should probably do the tuna first and then we’ll get to the beef. Yeah. Well, it’s tuna because it’s clearly labeled on the tray. Yeah, well, there’s tape on it that says tuna. Yeah, and you asked if it was tuna. I know, and I said it was tuna. Do you want to do one? This is attention seeking behavior. What? I can’t differentiate between positive and negative attention. We’re gonna let these go. We’re gonna drain them. We got some more frying to do. Trevor, can I pour you up a Slurpee? Yeah! Can I get you a fancy corn star martini? Yeah! You want it with? That is, I mean, come on. That’s a fun time. Wow! Heck yeah. I can take this for the road too? Just kidding. A lot of alcohol in there. Do you want it with whip or without whip? With whip. Is that how the chef recommends? That is absolutely how the chef recommends. – Okay. – Hold on, hold on, hold on. Shut the front door. Shut the, shut the eff up. I was gonna put my breath on it. Oh. Oh, go ahead. We’re here. Oh wow, that’s a lot. Okay. That’s awesome. That’s awesome. Wow. Woohoo! Wait, I got to. Back away. So, the Slurpee rental guys here and we got to get this back to him in like 20 minutes. I got to go. Or this is gonna cost a lot more. That’s not a bit that actually happened. That’s actually a new development. Okay, okay. Okay, okay. I’m so gold. Go faster. Son of a biscuit. We’re on the clock. We got it. Okay here Get your gold tanghulu in there. I don’t want gold on my clothes. Trevor, there we have it. Wow. So, I gotta get, I gotta get the gold off of this. Stop it! Oh my god, stop stroking it! Beep! There we have it, we made this! We made it! Let’s try the original. Alright, try the original, quick! Why are the taquitos so wet? Pop it in. Lock it, lock in dude, lock in. I’m locked in, are you locked in? What do we have here? What, we, it doesn’t matter, it doesn’t matter. Surely we just go in here. Grab, dink your stick again. That is awesome. Oh my god. And this for 50 Cent. The taquitos are several hours old now, which is how you would be consuming them at the 7-Eleven. And they have gotten worse. Get them out of here! Slurpee’s still great. Slurpee is still good. Albeit, a little bit not wet. I want to drink this so bad, man. Okay, well, should we? Should we try the Slurpee first? Yeah, yeah, let’s cheers. No, we do, no, we gotta walk. No, no, no, no, no, no, no, no, I think you’re getting the Slurpee from the machine and you’re licking off the top, so it’s always the first thing you’re tasting. Wowie zowie. That’s so, wait no, that is so damn good. Wowie zowie. That is so damn good. Revolutionary. Revolutionary. Okay, grab your dang stick. I wanna go bottom. Bottom is fish, top is beef. Is that what it is? Yeah. This is bottom, this is fish? No, that’s beef. This is fish. I want fish. Well, frick you dude. Then grab the fish, the. This fish? Oh my god. You’re breaking it? Oh god. I wanna see the juicy meats inside. Way to check, Trevor. Beep! Get out of town, big guy. How much did it cost for us to put this whole, this whole meal together? Without the Slurpee machine rental, $369.84 With the Slurpee machine rental, $869.84. With Slurpee late fees, if we don’t wrap this in four minutes, $1,300. Whatever it was. Add five-hundo. Trevor, this is incredible, man. This is really special. I am incredibly happy we did this. Dude. Fulfilled a lifelong dream of mine with that. Yeah, no. That’s awesome. That is awesome. Here, buddy, let’s touch our tips. Cheers. To fancy fast food. To fancy fast food. To the fanciest fast food that we’ve made yet. It’s good to be back, and thank you all so much for stopping by, we got new episodes of Mythical Kitchen, now. The store. Find Trevor in a store! Maybe. Ralphs? I’m there. He’s the guy with green piece vest on outside with the card table. If you see him with a wig, well, I think he’s selling Girl Scout cookies. Hey. Take it easy, big guy. Life’s too short to cook on medium, or whatever Ratatouille said. Shop the new Hot Stuff Apron now at mythical.com