Today, we’re having a soup battle. Welcome to Mythical Kitchen, where dreams become food. As you can see, a certain member of the Mythical Kitchen is not here with us today. Dead. Well, as we can see, Josh isn’t here today because he has come down with a case of the butt boils. That’s right. Butt boils. But that doesn’t mean anything because we’re still gonna do a little 2v2 soup battle. Vee and I are gonna be together because we’re both wearing stripes and we’re cute. Man, Trevor from Smosh. Okay, grow up. – Grow up. – That sucks. Everyone go down the line and say what your stats are. Vee, start with you. 10 – 10, baby. 12 – 12, baby. 13 – 6, baby. 9 and 8. Okay, let’s get to cooking. Baby. Baby. Baby. Baby. Hello Trevor from Smosh! What? What is this? What was that voice? Can you teach me like a warm up that you do? Okay, so we do, some of these have cursing in them, so I’ll bleep it out. We do, T-shirt, T-shirt, what’s on your flipping T-shirt? And then, I give you a picture, and I say something that’s on your T-shirt, and then you, on the spot, have to come up with some words that are on the T-shirt. Okay. Go. Okay. T-shirt, T-shirt, what’s on your flipping T-shirt? A clown, running for president. Oink, oink! I really set you up there for the 2024 election. I wouldn’t be able to. Current events anyone? I wouldn’t be able to. Current events anyone? I’d get fired immediately. Looks like we got some interesting things that have probably never been shown on the show before. So appetizing. That’s right. We’re gonna make some menudo because Josh is sick right now with butt boils and the only thing that can cure him is not more cowbell. But it’s soup. But soup. So, we’re gonna make a menudo, but we’re gonna infuse some Turkish flavors in there with some peppers and some really beautiful aromatics. Okay, we are making a pho-kotsu ramen, your classic pho-kotsu ramen. It’s a tonkotsu ramen fusion with a classic pho. So, we have these pork neck bones that have been blanched and we’re using pork neck bones because they’re pretty meaty, as you can see, but they also have bone and it’s gonna extract a lot of collagen. So if you can add these to the water. Collagen, what is that? Lisa, our HR person, she said she has like an 18 step skincare routine and she did say the word collagen a lot in that. Okay, I’m trying to think. But she doesn’t use sunscreen. Does Lisa have nice skin? She does have nice skin. Okay. I use sunscreen. I got a face moisturizer, 50 FPS. I use it every morning. Oh, good. That’s right. Do you just like, do you just spray? Did I say FPS? Sorry, gaming on the mind. No, my sunscreen is way higher FPS. Do you use the snail mucus? Yes, I do! Oh my gosh, Raven got you into that for sure. Okay, why does anytime I talk about something that I do for myself, everyone’s like Raven did that. I was like, yeah, I use lotion every day. And someone was like did Raven get you doing that? Was it true? – Yeah. – Yeah. This is honeycomb tripe. – So. – Beautiful. Cows have four stomachs and so one of them is lined with honeycomb tripe we got ours bleached, but typically you could find this in the grocery store unbleached. It does have a little bit of a yellowy greenish. Is it dripping? Yeah. It’s dripping. It has a little bit of a yellowish greenish color, but we bought the bleached one and we cleaned it with lots of lime. We changed out the water like seven eight times, vinegar, salt. We did some really good work with this here tripe, which is why we’re just gonna start cutting it up I’m gonna let you do this part not cause I don’t want to but I think it’s good for your moral fibre. I’m gonna go wash my hands like four times. Give me one second. Vee, entertain them. I wish I had four stomachs. I don’t know about you guys. I’m making a fish sauce caramel. Just water, sugar. This is fish sauce. Smells so good. I love it. And it’s gonna be a glaze. This is lime juice for some pork belly that we have been sous viding overnight and a nice little marinade. You might have, I haven’t been. While you hack at that stomach, I’m gonna start making the spice blend for us. So, right in here, I got some guajillo chilies that have just been steeping for 15, 20 minutes in some warm water. Beautiful. Got some Aleppo peppers. This is a very interesting pepper. This is called urfa biber. It has a very dark, dusky, almost black garlic flavor to it. It is a wonderful, delicious spice. It’s a wonderful, delicious spice. It has that really deep, dark, dusky flavor. That’s gonna introduce something a little new, a little new to the menudo. We got some Turkish oregano. Some Aleppo pepper. Let’s see what else we got in here. Nicole, you wanna know what I have? What? A foot. Oh yeah, we’re gonna add beef feet to it. Beef feet. Beef feet, you know, it’s just like chock-full of collagen and all that yummy, good stuff. That pepper’s in my throat. I’m good. Okay, so I’m charring the onions and the ginger, getting a nice char going, even though the cast iron seems to, it’s not like flat, it seems. So it’s, and the onions aren’t flat. Maybe it’s the onion’s fault. So I’m trying to get a good. – That’s great. – Really? It’s beautiful. That’s awesome. So here’s what happened, is Lily’s been losing a lot of these competitions. I have been losing a lot. A lot of these challenges. And so she’s like, you know what I need to do? I need to get Trevor in here to be on my team. No, that didn’t happen at all. This is water. Nice. Water comes from? The ocean. It’s cleaned and now it’s in my pot. Did you know I had no idea how salt was made for like years until I turned like 30? Is it bad? Tell me. Salt? Salt is collected by, oh my god, I don’t remember right now! Oh no! – Okay, so, so there’s. – I don’t know. So there’s sea salt, salt from the sea. Okay. And I used to think salt was made from rain water. Is that true? Can somebody fact check me? There’s salt that comes out of the sky? I think you, so, well, when you stick your tongue out like It’s hail, isn’t it? It’s ice. I don’t know. Is rain, does, when you collect rain water? No, it’s not salty. You can’t, there’s no salt. But for the longest time I used to, oh, oh, she’s putting garlic in there. Yeah. For the longest time I thought salt water was collected from rain water. Kobe. I have a question. What’s up? Do you ever, when you like buy new clothes, do you wash them before you wear them? It depends on if it has like a smell. It depends on if it’s something like, you know, cause some things have that store smell. Oh, not like somebody’s body odor? No. No, it’s like, it’s usually online. You know, if I order something online, it comes in the plastic. It’s got kind of that plastic-y smell. Okay. But I don’t know, some things are like, sensitive materials that I want to wash as little as possible. Yeah, I don’t and I, the only thing I’ll wash is like a thong bodysuit. Cause like, but even like a bathing suit bottom, I don’t. I like trust the little plastic liner. It’s really bad. What? I know. What prompted you to ask me this? I’m so curious. Cause I’m wearing a new shirt and I was debating if I should wash it or not. And I didn’t wash it. Okay. Yeah, that’s all. This is beef tendon. It looks like scallops. It’s not. It’s not. Let me go ahead and throw that in there. Kind of sad. Okay. Throw it in there. We’re gonna let that go for like, what? Like three and a half hours, like two and a half hours? Two, two and a half. Make sure all that collagen-y, tendon-y, tripe-y goodness is just coming out of there You good bro? Yeah, what are you talking about? I love the fragrance going on here. There’s a lot of fragrance. Yeah, these are, some common pho, spices, and it’s, it’s a fun little soup because tonkotsu you have it at a low boil and it goes and goes and goes. So true. And the low boil allows, all the fat to like emulsify with the water, so you have a nice like cloudy broth, whereas pho you want to like, let it simmer, and you don’t want to let it get to a boil. You want it to be nice and clear. So, this is gonna be a cloudy broth, but the pho aromatics, and it’s gonna be really delicious, I think. Dude, that’s awesome. Can you carefully put these in here? Oh my, you have one. What? I did it. It smells like cigarettes or something in here. Okay, have you ever smoked? I have actually. Not promoting that. Thanks for clarifying. Yeah. Hold on, let me see. – I’m gonna. – Porridge! Okay, no, yogurt. Boil yogurt. Pressure cook. Okay. Yeah. Keep. 14 minutes. Can you just put the onion in there? Okay, there’s some coriander in there too, because it was stuck to the onion, is that okay? Okay, it’s fine. What else do I put? Everything. Just not the coriander. We’ll re-toast the coriander. We’re gonna let this boil for like, 12 hours. 12 hours? Yeah, you have to be here for like, overnight, sorry. Oh yeah, that’s how shows work. Before we get to cooking a little bit more, come on in folks. Come on in hat people. Look at these beautiful dad hats from Sporked. This one right here says canned hot dog chili. This one says bagged salad and. Fruit snacks! That’s right, fruit snacks. Check them out at mythical.com today. Okay. Farewell hat people, be gone. Be gone. Skedaddle. What have you been up to? Same old, same old. What about you? Nothing much. Just working here. Awesome. How’s Alex? He’s good. How’s Raven? Great. Yeah. Great. Doing great. Yeah, yeah. I’m gonna drop these in here. Okay. What if we just act cool? Let’s just be cool for like two seconds. I’m always acting cool. We’re just gonna, we’re just gonna slice the pork belly like this. Just one little portion. It still has its skin on. I’m gonna put it on this tray. It’s gonna go in the oven. This is you acting cool? I’m so cool. I’m just, I’m just hanging out. Put this in the tray. I’m just gonna like, do you see this caramel? Do you want to try it? No, I’m good. Why? It’s like scorching hot. Because we’ve worked with Josh, I’ve had fish sauce caramel a thousand times. He thinks he invented fish sauce caramel. Oh, let me put fish sauce caramel on this. Yeah, that was your awesome Josh impression. Yeah. Right, let’s see what we got underneath that hood. It smells like parts in here. Wow, that was beautiful. You’re welcome. Smells very, very good. We made this absolutely luscious tendon-y, collagen-y broth, and it’s gonna be married with this lovely pepper spice mix and have an affair with the hominy. Good one, Nicole. Thank you. We have these eggs. They’re not raw. They’re soft boiled. Thanks for letting me know. We were told to crack this in a cool way. You got anything? Okay, you ready? Yeah. Oh my god. I’m so dizzy right now. I’m gonna use this water to get the shells off. Are you being cool still? Oh yeah, I’m cool. I’m just peeling an egg. Can you tell me if these are done? Can you just try one? That’s so hot! The best way to learn how to cook is to try your food. I think you overcooked them. They’re a little over. That’s okay. That isn’t over, you’re literally lying. Did you try them? No, but, you know, a real chef can just sense those kinds of things. Can you show how to peel an egg? Okay, so here’s how a normal person does things. You just kinda, do this. Yeah, stunning. Wow. Splash zone. Sorry. Sorry. Gorgeous. Look at that. – Okay, and now we’re gonna. – Get a poncho next time. Then we’re gonna add our pepper mix. This is gonna get very spicy and very delicious. Oh, it smells so good. Gorgeous. Throw that hominy in there. For those of you that don’t know, hominy is corn that has been nixtamalized, also known as cooked in a lye solution, and it makes for an absolutely gorgeous product. Add a little bit of salt, give it a nice tossy toss. Beautiful. And that’s it guys, we’re just gonna let that cook down for another like, three to seven hours, and then we’re gonna dance. Sometimes in cooking you mess up, so we did end up starting, well, I ended up starting over, it was my fault, okay? I let it go too long. Also, the fish sauce, it will, if it touches like the side of the pot, it just turns into like salt because it evaporates. So, you really gotta dump it in carefully. But, we’re going a little less on this, and then it’s gonna kind of finish caramelizing in the oven. So this has come out of the oven, I’m gonna peel back the skin here. You circumcised it. I just circumcised the pork belly. The whole time you started over, I chose not to clean or do anything. Yeah, cool. Yeah, your mess. Can you finish peeling the egg at least? Oh, I thought you screwed this one up or something? – I didn’t want to touch it. – No. Okay. Well, the pork belly is finishing in the oven and then we’re gonna assemble and have our freaking pho-kotsu ramen. Look! We have menudo! And butter. Look at it, look at. Okay, first, honestly, you look at it. Can you see that? Can you see that? Can you see all of those little jiggly, jaggly bits? Yum. So we’re gonna add just a, a touch of vinegar, just to get it nice and bright. We also got a little bit of foamy brown butter going on here. We’re gonna throw in some of this pepper, some of this urfa biber, we’re just gonna let it express a little bit. Turn it off the heat. Let that hang out over there. Vee, do the ceremonial pouring of the menudo. I shall. Should we give him the foot? I think we should give him the foot. We’ll give him the foot. We’ll give him the foot at the end. I mean, he’d be offended if he didn’t get the foot, right? We gotta give the man the foot. We gotta give the man what he wants. Who doesn’t like feet? I know, that’s what I’m saying. We gotta give the man what he wants. Alright, I’m gonna start spooning this broth, yeah? Why are we laughing? We’re just chilling. I’m just cutting, slicing this really nice. Cutting a rug, am I right? What does that mean? Dancing. That wasn’t even a dance, I just started flailing. Yeah, that was not dancing. You weren’t even looking! I didn’t need to. Okay, grow up. All right, I think this is nice for this. Hi Lily from Mythical Kitchen. Hi Trevor from Smosh. I do improv. We do improv warm ups before like one format. Okay, you do, spit, smash, Smosh. Zip, zap, zop? Yeah. Yeah, we do spit, spat, Smosh. That’s good, I might have to pitch that. Do you see all of that tendon that’s just translucent and gorgeous in there? It’s gonna be so soft and so buttery. I’m so excited. Oh, don’t we have to give this to Josh later? He is sick. Yeah, but, should we give him the foot? Nah! Nah, okay. You snooze, you lose. You snooze, you lose? Okay. Okay, this is tare. Tare is basically translates to like a Japanese sauce, and it can be like multiple things. In ramen, it can be like miso, it can be shio, it can be shoyu. This is more of like a shoyu broth. But it’s going to season, our pork broth that we made here because we didn’t add any salt to the broth. – So. – Well, you might not have Well, that’s sabotage. I’m kidding. I didn’t do it. We’re just gonna add a little bit. It has some Mirin, some sake, some soy sauce in it. It’s really delicious. I changed my mind. Oh my gosh. What? No, I’m, dude, can you trust the process for two seconds? It doesn’t take that long. Is that enough? That’s. Okay, yeah, pour it in. Of course that’s enough. This is a big bucket. Can you turn it off? I did turn it off! It’s, like, still. Why are we breaking down now? We’ve been friends this whole time! Oh my gosh. Also, I will say that like, all those pork neck bones that you saw, that really just equated to like, one portion of ramen. So this is a very rich. Nah, there’s juice in that meat. Wait, look how like, it looks like, some people think that there’s dairy in tonkotsu, but it really is just that fat emulsion making the broth. It’s pretty crazy. Dairy free. You’re right, it was enough. We’re just gonna give a little mix. That’s shocking. Give him the foot. Beautiful. Okay. Okay. I’m gonna put some radishes and some other – garnishes we have. – Go for it, go for it. Some onions, some lime wedges, some cilantro, some beautiful pickled cocktail onions, and then we have a nice tostada. Gorgeous. Go for it, man. Let you do your thing. We do have tweezers if you want them, but also F it. I used my hand. I was about to say the F word. Did you see that? What’s the F word? Fry? Fart. Fart. Fart. Can you help me top? Please! Can you ask nicely? Can you please help me top? I love the tone. Trevor, you have one job. Actually, I have a couple jobs. Okay, we’re gonna put egg here. Surely we don’t want all of this onion. Yeah, just a sprinkle. These are Fresno chilies. I soak them in water. They can be pretty spicy, so I just wanted to get, I didn’t want to overwhelm our judge, you know? Okay, sorry. – Hey. – It’s fine. We’re chilling. Everything is fine. Okay, gorgeous. Wow. That’s nice. I really like the addition of the pickled, pearl onions. I think they’re gonna add a really nice acidic bite to it, too. You added those? Go for it. Go for it. Me? Yeah. Do it. We’ll do it together. Please, please, please. We’ll do it together. Okay, I’ll use my fingers. Look at these little onion petals. Gorgeous, look at that. Just, they’re just gonna be little pockets of yummy, acidic deliciousness. Thoughts? Thoughts? How are we looking here? Okay. Should I, what? Sure. Dude. Looks good. Give me the tweezers. I’m not gonna put the whole, like, lime wedge in here. I’m just gonna squirt it on top. Oh my god. You’re ruining it! Retrying, you didn’t like it. You can’t use those ones. I’m not gonna, that’s why I took them off, dude. It’s like a beautiful Shrek swamp in here. That’s what it really would look like. Ogres are like onions! They have layers! I’m gonna add some of this gorgeous foamy. We’ll do a little table side, we’ll do a table side tortilla-ing for the man. And that, ladies and gentlemen, is our Turkish menudo. Oh, that’s nice. See? Well now I feel like I should put the egg over here. Yeah, I. Okay, okay, okay, yeah, yeah, yeah. Check me out, check me out here. Oh, oh, that’s nice. This is Thai basil, classic pho topping. That’s good. – Nope. – Take the tweezers. Take them. I think just, I think just like here is good. Okay. That’s it. That’s our pho-kotsu ramen. Rearranged the drawers since I’ve left. Lucas. Everyone’s so happy I’m here. Welcome to the Mythical Kitchen. In front of you, you have two soups. One created by Vee and I, the other created by Trevor and Lily. Do you promise to be an impartial, honest, and fabulous judge? Yeah, I’m also happy. Okay. Go ahead, which one would you like to enjoy first? Sorry, I missed that whole first part. So you made a soup, you made a soup. Where’s Josh? That was pretty much it. Josh is sick at home. Okay. He’s not here. I feel like you guys covered that the way that you said that. Okay. Which soup would you like to start with? Sure. Go ahead, Lily. Here, can I just shake your hand real quick? Yeah, of course. I wanna shake your hand. Oh, right on. Give me that money. Sick. First of all, that was not money. Is that a dollar? This is a, no, it’s a twenty. Oh, cool. So, just to let you know, this is a pho-kotsu ramen that Trevor and I made. We made a tonkotsu broth with pho spices, so it’s a nice tonkotsu broth. And then we did a fish sauce caramel on some pork belly. Enjoy. Yeah. What it, it doesn’t have octopus, theirs has octopus in it. It does really? – Yeah. – No it doesn’t. Does it really? Saboteur. – You. – You pay me Lily. I don’t, I don’t know. Literally, there’s poop in it. Let’s be, let’s be more serious. So how do I get the best bite out of all this? Trevor be serious. I would take a bite of the pork belly on it’s own. Alright I’ll get a little pork belly. God, I’m shaking. Why? I got hit by a car this morning. No, you didn’t. What? Why? That would be awesome if it was true. a little bit of the broth. No. Is the car okay? Okay. That was a good one. Don’t be nervous. Cool. Okay. That’s like the nicest thing you’ve ever said to us. That was cool. That’s awesome. It’s got, spaghetti in there, which is really amazing. No, it’s pho noodles. What? It’s pho noodles. Pho? Yeah, noodles. Okay. Oh, not, okay. Just give up. He gave up. Cool, that’s it. Let’s go ahead and, watch and subscribe. No, no, no, now you have to try mine. Click and subscribe. Lucas, now you try it. Now you try, okay. Lucas, today, Vee and I have created for you a Turkish menudo with tons of gorgeous Turkish spices, some honeycomb tripe tendon topped with some Urfa biber butter, as well as garnished with some onion, some tostadas on the top, and here, a table side tostada for you. – So, what do I? – Also, squeeze the lime on there. Squeeze the lime on there. I don’t, I don’t really want to touch it. Want me to do it? No. Okay, you can do it. Wow, you’re making him cook his food. Yeah. No, it’s called the table side service. Maybe you’ve heard of it, Michelin? But I shouldn’t be doing it. Interesting, Nicole. Points taken off from that side. But I asked if the car was okay. For unfair, it was meanitude. Sorry. So, what do I? So, so I would just take a spoonful of everything over here. Over here? Yeah, yeah, yeah, yeah. That’s foot. That’s foot? Yeah, it’s a beef foot, but it’s good beef foot. And your own feet. That’s [BLEEP] cool. Yeah, that’s tendon. Okay. I put a fork in. Click comment and subscribe. Not yet, not yet. That’s my line. Okay. I put the foot in there for you because I think you’re special. And we put our foot in it to make it better. I’m gonna say they won. What? Yeah. You. Yes! – That’s not fair. – That’s not real. It was a 20, I thought it was a single at first. It was really good. It was so good, you guys. Really? Hey, you made a great soup. You’re being so fake right now. You’re being so fake right now. Thank you. Thank you. Thank you. Thanks. Comment, like and subscribe. If you want Josh to come back into this format, I don’t know where he is. He’s sick. Sick. Sick. I’m serious, it was better. And they gave me $20. Do you want me to like retake the whole thing? It was better, I liked it better. I went back for it, she gave me a fork. I would, yeah, I would never make it. You thought it was spaghetti. It doesn’t matter, it doesn’t mean it’s bad. What do you mean? What do you mean? Why are you guys so pissed? Why did you invite me? Thank you for stopping by the Mythical Kitchen. What am I supposed to do here? We have new episodes every week. I have opinions and I care. Check out our podcast every Wednesday, audio only. It’s weird behavior for you to get mad at me. You want to see our faces on the podcast, check us out on Sunday. It’s kind of unreasonable. Thanks for stopping by. Stop looking at me like that. Show your local grocery store you mean business with the new Sporked collection. Featuring three hats and tote bags. Available now at mythical.com