We’re making the fanciest Chipotle burrito. Trevor and I are elevating the classic Chipotle burrito. And no, we’re not just adding three scoops of guacamole to it. We’re adding ingredients you’d never expect to find in any old burrito assembly line at Chipotle. If that doesn’t make you feel something, you don’t have a pulse. Will the knobs from our new stoves fall off while we cook up a storm? I hope I get my knob wet later. Why does Lily mouth, help me, to the cameras? Let’s find out. Here’s your burrito. Oh man, eating Chipotle in the car. I feel like I’m back in high school. Have you tried to talk to any girls? No. Not really my thing. You know, I’m really trying to focus on sports. Nice. You know, extracurriculars. You know, get those scholarships coming in. I just don’t have time. French Honors Society, taking a lot of work right now. Yeah, exactly. It’s a solid burrito. Yeah. So we got barbacoa burritos. We’re gonna make a barbacoa burrito. This is not my normal order from Chipotle, but I do think it’s probably their best tasting meat. Really? Yeah, I’m a barbacoa guy. Yeah? Yeah, I like the wet meat. I like the wet stringy meat. It’s the wettest meat, and then it makes the tortilla a little bit wet. That’s so nice and. Yeah. They do trap it in there, you know. The blankets they put on marathon runners, you know? All right. It’s a good burrito. It is a good burrito. People hate on Chipotle, but it’s like, if you go in there knowing what you’re going in there for, it’s great. It’s awesome. Chipotle says more about you and your expectations than it says about Chipotle. Exactly. It is a mirror that reflects your own wants, desires, and hopes back to you. Like in Harry Potter. Exactly. You know? That’s exactly what I was thinking. Did I make up a thing, that in Harry Potter where you look into it and it tells you what your hopes and desires are? I think Harry, like, sees his parents, so yeah. Harry desires his parents the way that Freud said we all do. Both of them. Both of them. This is really excellent, though. The actual seasoning on the meat, everything’s well salted. Yeah. We gotta be on our A game today. Yeah, what are you thinking? You got any tricks up your sleeve here? You know what, man? I mean, I assume we’re going like Wagyu. We’re going Wagyu. – We’re going Wagyu. – Come on. We’re Wagyu guys. We’re Wagyu guys. Boom! There it is. Let’s do a quick Josh mental health check. What do we got going on the floor there? We got, LaCroix, three LaCroixs. Is that an Olipop? That’s good. Coke Zero Cherry. And then a few Think high protein bars. How are you doing? I’m doing good. I’m ready to make a kick ass burrito. And then I said an extra 2.45 for guacamole? What about the guacamole in my pants right now? I’m eating Chipotle, am I right? We’re making a burrito right now, and we are specifically making what Chipotle calls barbacoa. We got this big ol’ Wagyu, chuck blade roast right here. Chuck blade roast. A lot of good, beefy flavor. Oh my God! That feels good. Wow, that knife is sharp. You just got right in there. Oh my God. I never thought, try, give it a try. No, I feel like that’s leaning on sociopathic. What it feels like for a blade to go through flesh. Trevor, you’re gonna like it more than you think. You wanna start shedding these chilies, palm heel striking the garlic, we gotta get our aromatics covered here. I’m going to cut this into like, large pieces. We have Wagyu picanha, which is really fantastic, so we’re going to get a lot of that fat sort of rendering. We added extra Wagyu beef tallow to that. We probably could have just rendered this fat, but like, What did, what do you people say now instead of YOLO? You people? What? I think I can say that. The Gen Zellingtons? You know, sometimes we say, F it, we ball. That’s a good one. F it, we ball is a good one. Send it. Send it, dude. It’s very Australian coded in a way that I like. Yeah. Send it! – Send it! – Send it. How much garlic do you want? Like, 6 cloves. Trevor, come on, buddy. Sometimes you gotta work a job. I just mushed that one. That’s another Millennial thing that we believed in. And it turned out to really bite us. Yeah, yeah, a lot of us work too hard. I’m not gonna be able to own a house, so what’s the point? Literally, I actually think that is a huge part of the generational divide. Okay, we’re gonna, we’re gonna go ahead and drop the beef in here. What did you want me to do with these? Which ones? Oh, those. So these are actually Italian chilies that are coming from Calabria. I’ve never, used this in a deep braise like this before, but I’m really excited to find out what happens. Also, can I wash my hands? Yeah, can I come with? Yeah. I just got sticky garlic fingers. Yeah. Get over here. For all the people who are like, why didn’t they show them wash their hands? Cause this, it’s a cooking show. Why would we show us washing? – Yeah. – This is it. It’s it’s the least entertaining part, you know? Well, do you want to make it entertaining? You don’t show me every time I take a break and go pee, while the, while the cookies are in the oven Do you want to see that? I’m gonna go with yeah. I’m gonna take all this fleur de sel. Fleur de sel is just a very, it’s coarse, but it’s light sea salt. – It’s like fluffy. – God, that’s good. It’s fluffy. You palm heel strike the garlic? Dude, we need like 15 of those chillies. 15? I thought Nicole said 5. I don’t trust Nicole for this. Okay. A lot of good things have happened to me from trusting Nicole, but since you’re technically the boss, and I use technically. Once it’s written down on an org chart at the beginning of the year. Here to stay, buddy! This is nice though. This is a wild mountain cumin. Make a joke about that. Dude, that wild mountain cumin is about to have me wildly cumin mountain. Was that a haiku or a sexual innuendo? I couldn’t tell. Dude, the new burner. I haven’t seen it yet. Yeah, wait. This is the new burner. Hold on. I don’t know if we’ve explained the new burner to people. We shattered all of our old ones, right? Glass getting in people’s wrists. Terrible. We got a new one. I think Nicole made the ultimate decision to get the most high tech looking one. Yeah. So the knobs just come right off. Dude. I know what you’re saying. Why would you want that? Aren’t you gonna lose it? Definitely. Then you have to move it around to multiple different locations to turn on a pan. But even if you have this pan on, you can’t just turn that one on because you got to move the knob that you’re gonna lose in the garbage disposal. That’s about it. The good news is, ask me if they get hot. Do they get hot? Not at all, not at all. Look at this. It’s boiling the meat. Boiling the meat. We’re starting to think it might be an electrical issue. Dude, but it’s got a QR code on it. It’s Samsung. Dude, if you scan the QR code, it goes to a Pharrell Williams curated playlist for the show. We’re adding smoked paprika here, just to get a little smokiness. We got shallot powder, we got wild garlic powder in here. What if I just start taking these lids off for you, is that helpful? That would be really helpful, yeah, yeah. Is there anything else you want me to do with these peppers? Or just stick, rip them off the thing? I think just, just rip them off, cause we’re gonna kinda toast them in some beef fat here. Hey, can I just get some more in there? I literally already have like 12 that felt like a good middle ground between what, I’m just going in man. Well, we’ll clean this up I’m sorry, we’ll clean, we’ll clean, nobody else let. We’ll show it, and we’ll show it. That’s the new show, you’re just gonna see everything. Okay. Dude, that smells so good, I got these other ones here. I took the lids off or did you already do these? A little bit, oh, it smells so good. Vietnamese cinnamon, man. So Saigon cinnamon, they call it. All the cinnamon candies are based off of this. It has such a sharp smell. Cinnamon, warm spices, really big in birria. Man, that’s gonna be good. Gotta drop a little bit of the. Yeah, should I ask the same question I’ve asked, like, four times in a row, and are you gonna answer it, or should I just, should I just go away? Oh, I think I can answer it. Yeah. Have you used these already? I wasn’t paying attention. Yeah, yeah, yeah. I used all that. I got, I have all the spices in there. We got wild mountain cumin, we got wild garlic powder, we got shallot powder, we got tomato powder, we got smoked pimentón, that’s paprika. Okay, yeah, yeah. We got royal cinnamon, and then, what else we got? Oh, yeah, yeah. No, we’re getting there. We’re getting there. We’re getting there. I’m gonna give these a turn. The beef has boiled nicely. What do you reckon this says? What? Does it say Samuel Club? We’re Samuel Club guys! Bang! Double chunk chocolate chip cookie! Boom! Here’s the thing, I’ve been religiously. Wow, that’s a flavor! That’s awesome. Had to hit a little dance. Dude, that is heavy, and that is yeasty, and that is malty. And that’s going to be good. Do a little splash of vinegar, you want a little bit of acid. Yeah. That was intelligible. I think I had a mini stroke. A little bit of acid in there, using a little bit of tarragon infuse. Whatever. Let me pour a liquid directly on my hand. I thought it was going to be thick. And then seem surprised when it rolls off. This does smell really funky. That’s a useful pourer. Dude, okay, wait, I have a question, and this is a serious, time for Trevor to get serious and honest, rare occasion. Why do all pourers suck? Yeah. Every, like, Pyrex thing I try to pour out of, it just goes down the front. Like, have we not, do we not have the technology to make it so that it doesn’t just spill down the front? Intercontinental ballistic missiles with precision to within a quarter of it. We can’t make a pourer? We can’t make a pourer that works. We can’t make a pourer that pours. Northrop Grumman, Raytheon, get, stop making that. Start making a pourer that pours. I’m spilling everything. He’s spilled it all over the new burner. It’s gonna blow up, man. It’s got the knob wet. The detachable knob. Hey, man. You like this? I hope I get my knob wet later. Huh, Lockheed? You like what’s going on here? We’re gonna let this run for like three hours. It’s gonna be nice. We’re gonna let it set, we’re gonna shred it up, put it in a burrito. I think we nailed this, dude. We’re back, baby. We’re back. We’re so back. Hey Trevor, what are you doing on October 25th? What am I doing? You’re marking your calendar for Good Mythical Evening. October 25th is Scary, Sexy, Stupid. And I’m gonna be all three of those. We have the budget? For all three? Yeah. Good gracious. Didn’t have the budget for brazy, sexy, bool. but we did have it. Yep, I’m bringing that back. I want to do it. That’s awesome. It’s going to be a really fun time, please check it out. It’s our favorite day of the year. But we can’t go do karaoke afterwards because I’m going to be covered head to toe in, you’ll see, you’ll see. Okay, cilantro lime rice at Chipotle. We’re doing shiso yuzu sushi rice. This is Ubara rice. This is what’s called new crop rice. So it actually takes less water to cook, which means less water you’re getting, more rice flavor in there. And so, really thick granules. You’re gonna season that up with yuzu vinegar. Finely chop that shiso. Mix it in there. And then you taste some more rice per rice. I think so. Wait a minute. I think the science is there. Why is that the best rice I’ve ever had? They cracked the code. Meanwhile, I’m gonna make our tortilla, which I’m actually making a chapati. Cause like, if this is more rice per rice, chapati to me is like tortilla, but more wheat per wheat. So we’re actually gonna use some really cool flours here. We got white lily flour. This is a very finely ground flour that’s used a lot in a biscuit making. It’s like the king of biscuit flours. But if you have a really fine flour in there, I want to get like a nice, coarse einkorn flour. Okay. Yeah, that smells like wheat, man. So, einkorn is an heirloom strain of wheat. He’s telling the truth. I’m using Meyer lemon olive oil, which is something like a lard, but a real big. Hey! What? We’re using Meyer lemon olive oil. We are using, well, you were chopping the shiso, and you’re doing a great job. It’s a beautiful. It’s a, it’s a, it’s like a, it’s a partnership, you know? Here, we’re, it’s a two man job. We’re cooking together. It’s like the whole. I also kind of think that, you know, self interest, if everybody’s acting in their own self interest. Okay, then I’m keeping the rice. No, don’t keep the rice! I love the rice! My rice. I’m gonna like, actually massage this Meyer lemon olive oil. We are actually going to massage the Meyer lemon olive oil into the flour. What you’re gonna do is you’re gonna try and coat the flour in fat. Trevor, get in there. No, I actually have stuff to do. We’re actually gonna try and coat the flour in fat, which is going to reduce any sort of gluten development. Yeah, that’s what you gotta do. And then we’re gonna mix the warm water in there that’s gonna sort of distribute the fat throughout it. You have like a check, like a inspector coming in to make sure every little bit of flour is, you know, coated in that oil, or are you just eyeballing it? You want to be inspector? Inspector Gadget, go ahead and put out those little extendo arms in there, buddy. Check out every little grain of flour. He was neurodivergent. We got expensive water, because that’s kind of the bit of the show. And we’ve done so many episodes, it’s like, well, do we really need the expensive water? Yep. You know what we should start doing to really jack up the price is just get our water at the airport. Dude, that. You get a Fiji water at the airport, it’s like 12 bucks. Alright, so we got warm water. I’m gonna add it in here, add a nice little well. You see the fizz, dude? Oh, that’s looking nice. What’s going on? Oh, yeah, it’s kind of clogged. This is such a satisfying feeling, dude. Thought we were professionals here. Oh, nice. Okay. Just had to get a little shake. Add a little bit more of this white lily flower. Okay. Dude, I haven’t been paying attention to anything you’ve been doing, so I hope you’re doing a good job. I was massaging it, I was getting the fat. No, but I wasn’t watching you. Inhibiting gluten development. I’m just saying I hope you’re doing a good job, okay? I think I am. I’m trusting you with this, okay? – I understand, but. – I want you to make me proud. First it was we, now it’s you, and now I’m just, I feel a little confused. Okay, sorry, we’re trusting you. We’re going to wrap this up, let it rest, and then we’re going to portion it. Do you want to try this? How’s the rice? Well, I don’t know. I just said, do you want to try it? That’s pretty good, man. A little more of the shiz in there. Drop a little of that shiz in there. Shiz it up. More! More! More! More! Oh, more! Me, me. Hey wait. Me ordering, me ordering another mimosa at brunch. Am I right? He has adapted Millennial culture so well. Trevor, has our traditional tawa from India come in the mail yet? No. Well Gee damn. We gotta make one ourselves, Trevor, grab it. Okay. So traditionally chapati would be cooked on a very large griddle called a tawa, like a, like a big ass pizza stone. And we put it in the oven under the boiler. Yeah, that’s really hot. So I’m gonna say, be careful. Hold on. Now I’m gonna take. We’re professionals, don’t put a rock in your oven at home. And, now it’s gonna put it on there. And, it’s gonna cook on that. It’s going, hold on, hold on. You can feel it releasing, you just gotta move it continuously. Yeah, it’s like you’re getting some little bubbles. We’re getting some little bubbles. Okay, now we let it set, now we let it set, and we walk away. And this is our big ingenious cooking method. Yes, here it is. Every ten seconds. This is what the cavemen were doing. This is definitely what the cavemen were doing. They were putting rocks on fires and they were cooking things. What else do you think cavemen were doing? I don’t know, probably having sex. They’re probably having a lot of sex. And you know how we know that is because there are erotic drawings in caves. We got the, there. You wanna flip it? There we go, there we go. We wanna keep it pliable, we don’t wanna overcook it too much. I feel like I just, I want to slam my hand on it really badly though. So, what’s with that? You want to unpack that? Yeah, I think sometimes it’s just like my thoughts are so turbulent and chaotic that it’s almost like I need the physical to match that. See, doesn’t that feel good? No, it hurt. No? This looks done. Yeah, okay. – Yeah. – Probably take it off the hot rock. Yeah, but I don’t know what to do, just take the hot, here, I’ll just. I think you just put it there, it’s probably okay. Well, we did it! Let’s put some stuff in it. I’m, saving up for a house, so I don’t need these. Because that’s the reason This is why you can’t buy a house, it’s all the avocado toast. Private equity firms are buying up real estate en masse and we need government intervention to stop it. Yeah, just what he said. Alright. Anyways, we’re making like $30 guacamole because we’re making a Meyer lemon avocado foam. Basically, actual price. I’m also gonna make some pico right here. We have a really fantastic product. These are called Midnight Roma tomatoes from Row 7 Seed Company. These are really gorgeous tomatoes. And that beautiful purple. Oh, come on. If that doesn’t make you feel something, you don’t have a pulse. This is an awesome avocado. Why are you laughing? I put some cilantro, some onion. Oh, it’s awesome. And, thanks, man. I think it’s a really good pico. And I’m gonna add a lot of elephant garlic in there. Elephant garlic, real big garlic that is more mild. What, how much, juice of one lemon or both lemons? Two? All right. Crazy. Got a two from Nicole. Do you want to contradict Nicole for the, for the millionth time? No. I think you do great work, and I trust you. I think Josh has a style, and I think Nicole has a style. Yeah. And I think that that’s okay. And I think that, you know, those, you know, Josh is, you know, he’s, he’s crazy. You know what people got maddest at me most for at Mythical Kitchen? I think maybe of all time. Yeah. When Lily and I made the crab mac and cheese. Yeah, people really didn’t like that. People didn’t like that. I really liked that. Well, it’s because you were silencing women’s voices. That did seem to be the case. I just thought I was being kick ass. Lily, how do you feel about it? That’s pretty cool, so my favorite thing. Sorry! No, Lily, I’m platforming women. Thank God, finally! Hi, Lily. We’ll just talk, just, it’s like good level. The mic is like right here. So just. Oh, I will. If you want to say anything I’m here. Don’t let me forget to salt that it looks really good. I think actually the best way to cut that garlic, so I used to be a chef, so like if you cut the garlic you’re doing it like crossways. I think you should actually do it like against the grain. Here, I can just take, Lily. I’m kidding. It’s a bit. Wait, no, Lily. Can you please say something to the camera to say that you don’t hate me? No. In here? Yeah, I reckon. Oh, dude, that verjus is great. That’s awesome. Holy crap. I’m gonna add some more tomato in there. A lot of garlic in there. That’s awesome, dude. That rules. I don’t know if y’all know this, but Nicole’s mom actually puts verjus in her salad shirazi, and I think it gives it that little piece of je ne sais quoi. Nicole, I’m a big fan of your mom’s salad shirazi. I was a verjus until I was 18. Pouring our liquid. That looks like the El Pollo Loco avocado salsa. Dude, and it’s so good. I love it. I literally take shots of those. I chase my El Pollo Loco with their avocado salsa. I didn’t even think about the fact that this might. Get full? Yeah. No, it’s okay. I was under the max line. I kind of poured the perfect amount in. Because that’s like cooking instinct really is like, you know, when you sort of just know something’s done It’s like when I, when I put something in the oven and I can sort of just like, I can, the timer, mental timer going off in my head same with filling up iSi canisters. I just like know. All right, so we got it loaded up in iSi canisters. Oh God! It didn’t, it didn’t pop when it was in there it didn’t start it didn’t go. Yeah. Should we just pull the trigger? Shake it a little bit? Yeah. Oh, maybe it’s full. Maybe that’s why it’s not going in there. I was. Well, sorry. We’re having a great time. Dude, I think maybe we stop. We’ll try it. Zesty. Well, we got a perfectly good El Pollo Loco avocado salsa here. I think we might run with that. We’re gonna fix it, Josh. We’re gonna fix it. Against all odds, Josh, we’ve done it. We’ve done this. Show me. I’m so scared. Hey, that looks like a proper avocado foam! There it is! You want big or little? Little spoon? I like being little spoon. Okay. I’ll be big spoon. That’s pretty cool. That’s awesome. I will say, putting an avocado foam inside of a burrito. Yes. It’s gonna turn into straight liquid. Well, that’s the thing about it, is that it’s fun for us. And it’s fun for the folks at home. It is fun though. Okay, so what we’ve done is we’ve steamed our chapatis. I’m gonna try and. It was fun for you, huh? Yeah, here we go, here we go. We’re gonna put this on the griddle. Oh my God! Okay, okay, it’s holding, it’s holding. It is big. Okay, it’s big. We just gotta let it set. And then, it happens. No, we’re not gonna. I don’t think you need to be this stressed. I don’t think you. I am incredibly stressed right now. I think it’s okay. Chapati’s falling apart. It’s not gonna roll. Hey, we talked about breathing. Let’s breathe. I like to take a deep breath in, and then every time I exhale, I’m actually, just, like, sinking down. I love a golden light, filling up the cup that is my body. That helped. It really does. This is real, by the way. This is an actual thing. I don’t think that’s what the people want though. I think they want us to be stressed. Oh my God, this is great! Rice it, rice it, rice it. Rice it? We need like a big layer because all this is so wet. So we got the beef, this beef is truly one of the better things I’ve ever tasted in my life. It is just shreddy and fall apart. All that Wagyu fat in there is emulsified. How much rice do you want? Here, like this, but like, I think almost like sushi roll it. Like, kind of like spread it out a little. Spread it more? Okay. I think this is good though. I think this is a good amount of rice. You want me to spread it more? Do you want more? I think it’s good. – Okay. – I think it’s good. First time a Chipotle employee’s ever asked me if I want more. And then we got these beautiful cranberry beans that we stewed in Wagyu beef fat. Hey, man. Put more meat on my burrito. Oh, God. Put more meat on my burrito. I make 15 dollars an hour. I asked double chicken. I asked double chicken. You gave me a half scoop, bro. I’m gonna put your ass on TikTok, bro. We’ve created the surveillance state ourselves. I’m coming over the counter. Big old slop of meat on there. God, this is too much. It ain’t gonna close. Is it? It’s gonna close. It’s gonna close. It’s gonna close. It’s gonna close. Okay, okay. Pico, pico, really drain the pico. Really drain it? Gotta drain the, this is so F-ed, dude. Why? Cause it’s not gonna close. It’s not gonna close. We’re not gonna be able to griddle it. We’re gonna have to like, excavate. Did you ever see Operation Dumbo Drop? Dumbo Drop? You know what I mean? Where you, like, add like a squirt of foam. You squirt it. I’m not really a squirter generally. Wow. I got an, okay. I know this doesn’t look great. No, no, it’s okay. Hey, can we, Trevor, can you move that? Because that’s the thing. Well, okay, but no, we need to keep it there. We need to move it. Keep it there, but we need to move it. It needs to stay, but it needs to be gone. What if we move that? We can’t move this. Yes, you can. Yes, you can. 1, 2, go. There it is, there it is, there it is. How can I support you? Pinkies, I need your, just like, tuck. Okay, and then what I’m gonna do, is I’m gonna roll over on, one, two, three, go, okay. Pinkies, pinkies, pinkies, tuck, tuck, tuck, tuck, tuck. Tuck, tuck, tuck, tuck, tuck. Tuck, tuck, tuck, tuck. Okay, on three, one, two, I’m going over. Holy schnikes. Back on the griddle, I know Chipotle doesn’t do this, but we, we need, we need the help. Hey! I think it’s okay. Hey, it’s okay. We’re gonna wrap and fold. Fold, fold, fold. This is great. This is great. I know. I know. We got it. Whatever. It’s fine. You ever been to a Chipotle? Like, Chipotle pre 2012. We got half a paper towel. They were so clean. We got half a paper towel. There wasn’t just like barbacoa in the corn salsa. Every Chipotle after 2012. It’s okay. It’s okay. It’s Bounty. It’s the quicker picker upper. It really is. Honestly, that is, I really do insist. This is not an ad. I really do insist on Bounty because of this. And this is Reynolds Wrap. This is named brand Reynolds Wrap right here. The horns of Gondor have been sounded! Okay. Okay. Nerd alert. On three, one, two, skibbity doo! Wrap it. Skibidi Toilet. I still don’t understand what Skibidi Toilet is. You never will. Look at that! Listen. We did it. Hey. Hey. Trials. Tribulations. Can’t stand. Let’s get a quick pic. How beautiful is this? Cut to the beauty shot. Trevor, we just made our very fancy barbacoa burrito, but before we eat that, we gotta eat the OG Chipotle. Yeah. Bring it out. Bring it out. Oh, it’s so warm. Me versus someone else. Dude. Pretty good. I love a burrito. I’m telling you what. Hey, cheers. Cheers. Pretty pleasant. Yeah. Good burrito. Good burrito. Yeah. Nothing fancy, but we did that. Oh, yeah. Tell you what, they, like, some of their food is seasoned really well. I’ll give them that. Okay. Now our food. The unsheathing. Has the tawa come yet? I’ll have to warm this up on the tawa. Oh, it’s nice and wet. Oh my God. I’m gonna have to support it from the butt. That is going to be very very tasty. Dude. No guac Holy smokes, bud. I need to get that guac canister. I know, guys, where’s the El Pollo Loco sauce? Yeah. I’m really good at. Side of guac, 38 bucks. Yeah, give me Yeah, yeah. That’s actually why I eat it. Oh my God. The beef and the beans are seasoned so well. All that Wagyu beef tallow got into the sushi rice. You get the texture of the sushi rice, dude. I don’t even know what to say, man. Oh my God. I don’t even know what to say. It broke the tortilla. Oh, yeah. Sorry, I don’t know why I’m making these noises. This is excellent, man. Are you doing good? Are you okay? Yeah, I’m okay. Sorry. I’m just gonna get some of this. Just fire hosing the guac. Are we going to eat the whole thing or what are you thinking? I could eat this whole thing. Are you gonna eat the whole thing? I could. Do we want to? I’m just kind of holding it. I know, my hand. I’m like a water polo player. Josh, how much is this beautiful, sweet, tender, delicious, juicy burrito setting us back? It says back $402, but that’s mostly because we bought very expensive Wagyu. And then also all the other stuff we put in it. Okay, yeah. Other than that, it’s pretty cheap. That makes sense. Yeah. I’m sorry. I’m getting a lot of, I switched hands. I don’t know why. So now this one’s really covered. Oh, yeah. Thank you for being here with me. Thank you for having me. Wow. God, I’m so excited. I’m gonna throw up. I’m gonna throw up, but out the other way. They call that the old reverse throw up. They call it throwing down. I think I’m gonna go throw down in the bathroom. Dude, I need a nap. I know, man. Let’s do it. We’ll set up a kiddie pool in the parking lot. You can take a nap. Thank you so much for stopping by Mythical Kitchen. So wet. Good Mythical Evening is coming back. Join us Friday, October 25th, for an evening that’s promised to be scary, sexy, and stupid. Tickets are available now at goodmythicalevening.com