Today we’re making fancy Jollibee fried chicken. A portion of today’s episode is sponsored by CookUnity. V and I are elevating the beloved Jollibee Spicy Chicken Joy adobo rice and gravy with fancy ingredients. Like, what is a Jollibee? Can Wagyu bone marrow and Erewhon water make us fall in love with our new side chicken? – V, I want you to debone me. – No, you have to put your lip… Will inhaling pepper fumes turn us into robots? Like I ain’t never said beep boop beep boop lady. Or will we cry over spilled shrimp instead? Let’s find out. I got the Jollibee! I got the Jollibee! I got it! I got it! I got it! I got it! Oh, what were you listening to? Little Knocked Loose you know the deal. You know the deal. Lil Nas X? I do love Lil Nas X, though. Oh, okay, so let me show you what I got. I got a nice bucket of chicken for us. This is the spicy fried chicken, right? Yes, it is. Gotta get the spicy from Jollibee. We have the adobo rice. This is what people on TikTok do now, they eat in the middle console of the car. There’s an epidemic of people eating in their cars on TikTok. This is the first time I’ve seen your car clean in like, probably three years. So it’s funny, you know how normally the dirtiness of my car is a reflection of my negative mental health? Yeah. So this would seem like I’m doing good, right? Yeah, you’re doing great. Not the case. It got so bad that Julia cleaned my car for me. Wow, that’s a wife right there. – That is a… absolutely. – I gotta get comfy. Oh God! Um, I’ve only been to Jollibee maybe… This is my second time. Dude, the spicy is so good. It’s like so salty and well seasoned. Mmm, you hear that crunch? It’s a blessing to share this with. No, dude, seriously, open up the gravy. This is a religious experience. I gotta show you what the Tik Tokers do. They grab the chicken skin. Oh shoot. Off the chicken. Like this. They take the rice. This is the adobo rice. This is the rice that’s cooked in that like chicken fat. With the vinegar, the soy. And then you dip. Oh my god. I like to close it. And then I dip it in the gravy. Like this. Dude, there is some serious spice on that chicken, man. I think we can get really really fun with this. We love chicken. We love making it spicy. We love frying it. We love adding really cool things to batters and flour But we need a cool meat for this. We’ve done lot of fancy birds before but I think we go somewhere that we’ve never gone before I want to use a tiny little bird. A bat! Rhymed bat. Nothing bad’s ever happened in that before. No, I think we go quail. Oh, I’m convinced. Even though quail doesn’t have like a lot of meat on it, I think we can still make it work. Yeah, we have to make a lot of them to fill up a bucket. Hey, before we start cooking, I am excited to report that this portion of today’s video is sponsored by CookUnity. 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All they see is my head floating, actually. Uh, what are we making? We’re making some, some adobo rice right now. Yes, we are. So adobo, one of my favorite dishes in the entire world, right? You take like chicken and pork belly, stew it down in a bunch of like soy, vinegar, garlic, all that stuff. Jollibee, it seems like you just take the scraps of the adobo and just like plop into their white rice in it. And it’s the best thing in the world. Yeah, that’s basically what they do. That’s basically what we’re doing. And that’s what we’re gonna do. That’s what we’re gonna do. So, we’re gonna get some bone marrow going. We got some Wagyu bone marrow right here. I’m gonna roast this off. A little salt and pepper. Then we’re gonna schlep that into our rice to act as that fat that would be like the rendered chicken skin or the pork belly. What’s that? Chicken skin! That’s basically the same thing that you just said. Dude, you go to like Filipino grocery stores. Oh! Mazel tov! It’s a boy! Um, yeah. Thank God we have swaps. How much broken glass is in that one? None. I feel like we’re gonna want a little bit of broke, just a little bit of broke. Josh can I have a little bit of broken glass? We’re gonna garnish it with the broken glass, okay? We’re gonna roast off this bone marrow. I’m gonna add a little bit of fleur de sel right here. Yeah. This is like the absolute Cadillac of sea salts. This is the Rolls Royce Fantome of sea salts. And this is the Rick Ross of pepper. That’s right! Yeah, it is! Love pears! Just kidding, it’s not open. Shout out to all the pear. Uh, we’re gonna cook the rice. In this, we got some nice jasmine rice right here, nice long grain, fragrant, that’s gonna be fun. We got some patis, that’s the fish sauce, a little bit of the swan brand soy, and then the Erewhon water. I recently found out, I understand that I’m now out of touch because I bought an Erewhon membership for $200. You can afford them? And it’s, well, here’s the thing, it’s 10 percent off all your Erewhon purchases. So if you spend $2,000, you win. If you spend under $2,000, you lose. What do you win a vacation to Bali? No, I’m saying you win the math. You win the math. Because 10 percent off $2,000 is $200. I don’t think that’s how math is done. That’s how math maths. I’m going to put this in the oven. Yeah, put that in. But anyways, we’ve got a, this is a $20 jug of water. We also have $40 sea moss gummies at Erewhon. I do it because I buy protein there to cook at work. I’m my way out of the gym. We have Filipino soy sauce. What is this, Filipino water? We have a… I can’t read this. Waters over at the Philippines? What does this taste like, man? $20 Erewhon, this better be from one of the Real House — – It’s like… – One of the real housewives better have bottled this water herself. You gotta savor it, cause it’s $5 a drop. $12, $10. You just wasted $100. Oh god, it’s so good. Let me have some. It’s been infused with collagen from Haley Bieber’s lips. I thought you were going to say Gwyneth Paltrow’s butt. Uh, rice, do you do the knuckle method? What’s that? The knuckle method. You just, you also think, you know, you can test temperatures with your fingers. I believe in that. You use a finger for a lot of things. No, I don’t use my finger for a lot of things. No, no, you gotta put the rice in. Okay, check this out. Wait, dude, what is the knuckle method? You don’t even know what it is and you’re about to use it. Pour your rice in and then you pour the water until it comes up to this part of your finger. Yeah. The first line? The first line. Okay, okay. So here, let me put the rice in. We’ve washed the rice. I’ll just wash your rice. I’m going to take… This is a very boujee, it says elephant jasmine rice. You think the elephants have a farm and they made it there? They definitely do. The elephants are unionized too. Wait, no, no. A little bit more water. – A little bit. Wait is this… – More water? Your finger is bigger than mine. Try your finger. Try your finger. You finger it. It hit it. Sometimes it takes two. Eh, it’s probably good. Yeah, we’re good. It was good. Okay, uh, a little bit of fish sauce, a little bit of soy sauce. Nice. Just to get that adobo in there, because again, we’re doing the adobo rice. And then we’re going to schlep some of that little roasted bone marrow in there. Just a little bit of fish sauce, not too much. Sexy. You want to take a handful of fish sauce? Sexy. No, I’m not that brave. Smell it. – That’s frgarant. – You made me a drink from… that one time, and it didn’t work out well. Made you drink? Sorry, I gave you a lovely shot of a very expensive DJ Steve. Smells like a seafood market. What’s the Hawaiian supermarket? Yeah, that’s good stuff. That’s a little bit of soy in there. Probably like a tablespoon ish. Little bit more. Bam, yeah, that’s good. That’s good. Uh, we’re gonna crumble that chicken skin in later. Yeah, we are. Now we just gotta get the bone marrow out. I just want a little piece. Oh bone marrow is bone marrowing. That does not have glass in it. I’m gonna glove the bone marrow. The gloves are gonna be gross afterwards. Oh, that’s beautiful. Scrape that Wagyu bone… This is gonna be really good. I love rice cooked in fat, man. Let me check this out. Here, keep this. We’ll do fernet shots out of that luge. Oh. Yes. Okay, that bone marrow is going to cook down. Hold on now. I gotta take, take the fat from this. Nice. That’s the good stuff. You can just put the bones in there so they fit. Oh, we could just put the bones in there. – We should just put… – Palm heel strike it. Palm heel strike the bone? No. – Oh, come on! – You palm heel strike them. I know, I used to be cool. Working out with Lean Beef Patty and all these people, you can’t strike a bone? She’s strong. She wrestled somebody in the gym when we were there that day. She like paused to wrestle somebody. That was crazy. Cake? Cake. There’s a cake setting? – Multigrain. – What do you mean cake? Are you ready to take a trip? Where are we going? We’re not going to Flavortown. I know what you’re thinking, probably going to Flavortown, probably rolling out. No, no, no. We’re going to Funkytown here. Won’t you take me to? Funkytown! God dang right, because, we’re doing a weird, we’re doing a weird gravy here. I’m gonna get some oil going in this pot. I got the pressure cooker on saute right now. Chuck in those Jidori chicken bones. Jidori chicken, people call it the Wagyu beef of chicken. It’s just chicken that’s been raised with a pretty good standard. We’re gonna brown these bones off a little bit. Is that Jollibee gravy? Yeah, it’s topped here. I still mess with KFC, I still like it, but like, KFC gravy is just like cornstarch goop compared to the depth of that Jollibee gravy. I know that’s probably just coming, from like, uh, various powders and chemicals, but like, it’s really, really good. There’s a lot of depth. So we got to try and match that right here. We will. We will. We got some chicken bones browning. I want to take inspiration from something called Torrey Python ramen broth. – Torrey Python. I’ve never had it. – Torrey Python. Tell me about it. Teach me about it. Torrey Python, you like, cook down a whole chicken for a long, long, long time, and then what you do is you blend the bones, because that way you’re actually getting… All that marrow and the fat out of the inside of the chicken bones and that emulsifies into the broth Where’s just normal salt? Here we go. That one. I’m gonna salt the chicken bones. We have too many white powders. You think they mess up a lot of blenders when they blend those bones? I don’t think so, man. That’s the thing. That’s the thing about Vitamix, dude. Lifetime warranty, you know what I mean? – It’s gonna be like… -I’m just saying they do good work. All right, so we’re blending that off. I’m gonna toss in some dried mushrooms right here We got morel mushrooms morel mushrooms are wild forage generally from the pacific northwest. – Wow, you know so many things. – Very, very fragrant. Yeah, what are the weirdest things you know? What’s the subject that you know the dumbest amount about? Art. What are… what’s your favorite… – Chagall? – What’s your favorite medium? I… Well, here’s the thing about art is I’m a, uh, uh, actually I’m a fan of the 19… here’s the answer. The 1970s happenings. So like the performance artists, like there was one guy that he like, um, he like nailed himself to the hood of a car, and then like the car drove out of the garage, and every time the car revved its engine he would start screaming. I said medium, not artist. What? No, I know, but that’s like, that’s the medium. It’s the, it’s called a happening. That’s a hap, oh, it’s just happening. Someone look it up. I think it was called like, Car Crucifixion, like 1970s. I thought you were gonna say like, acrylic paint, markers, pencils. No, no, like Marina Abramovich doing weird stuff where she’d like, she’d be like, naked on stage and then she’d invite people to come like, tickle her with a feather. That’s my favorite kind of art. You know? I’m gonna put water in here. Yeah, put the Erewhon water in there. Yeah, so now we’re scraping up. Now I’m gonna crack some white pepper in. Why not? Yeah, put a little bit more, put a little bit more. How high can I go? Oh, this is to make her, this is to make her look good. That’s nice, that’s sexy. Oh, we’re gonna add one of my favorite ingredients. So this is Maggi Jugo Sazonador. It’s big just in so many parts of the world, uh, America probably the least of which. I grew up eating this on a lot of both Vietnamese and West African food. Yeah, so it’s basically caramel coloring plus a chemical. Called disodium inosinate and guanylate, also known as meat extract. It’s so good. Ew! Yeah! Yeah! Yeah! Makes you feel good! Open that lid! Hey, gross. Well, it looks like a delicious toxic sludge in there. All right, so we’re gonna blend that in there, but i’m gonna build my roux right now. We got this lovely Banner slow cultured butter out of atlanta, georgia. Georgia actually is really a dairy. I was talking to a dairy farmer in Atlanta recently – And good strip clubs. – And strippers. You can… have both good dairy and strip clubs. – And chicken wings. – And chicken wings. We’re adding all the goods in there. Okay. Oh, this is hot. Crack some of that butter in there. Get that butter melting. Yeah, be careful. The Atlanteans might come get you. Dude, that’s really good butter. You want a bite of butter? No. Dude, it’s really good. That’s gross, man. Just really get a little bite of butter. You want a cracker? You want a cracker? Oh, that’s nice! That’s really good butter. I got all this. Oh, Jesus Christ! Okay, okay, let’s try, let’s try straining it. Here, strain it right in here. I’m gonna be underneath the strainer. Whisking constantly. You gotta go til my roux burn. You gotta go, you gotta go. I’m ready, I’m ready, I’m ready. Go, go, go, go, go, go. Ooh, that’s brown. We’re stirring, we’re stirring. It’s real brown. What have we done? What’s going on here? This does, it looks quite brown. It looks really brown. I mean, it is, it’s thick, it’s thick and milky. But it’s nice though. It’s thick and milky. Here, you want to get a spoon, go on top of the spoon and like stir that around. Yeah, yeah. Takes a village. Okay, now we gotta try it, now we gotta try it. Okay. Dude, this is a mess. You know what? Good things happen in messes. It’s so chocolatey. It looks like butter. Oh, okay. Okay. Dude. Oh, we did something though. We did something nice. Oh! Wait a sec. Powder’s from my sweatshirt probably. Dude, that actually allowed the, like, mushroom flavor and that white pepper to shine. This is incredible. It’s really good. This is gonna be so good. I’m so excited! Do I wish it didn’t look like chocolate pudding? Sure! What are you gonna do? Well, we’re here now. We’re missing something. We are. Yeah. Where is it? Hey guys! It’s me, Nicole! Here to talk about my lovely, cool, awesome beanie that says Spiced Nuts on it. You can get it at sporked.com or mythical.com It’s our sporked holiday hat. You’re holding a bowl of dead birds. Yeah! Yeah. But that has nothing to do with my hat. Does it? My beanie, I should say. It’s not a hat. It’s getting spiced. You look like Spinelli from Recess. I hate the Ashleys! Yeah! I was like Mikey, because I was big, but I was sensitive, you see? – Alright, so, uh… – Birds. These are the bats that I was talking about in the car? These are not bats, these are quails. So these still got the bones in them, but I think we should debone them. Oh man. Here’s the problem with quails, if you look at a quail, they’re very tiny, there’s not a lot of meat on them. But, fried quail, and I’ve had Szechuan spice fried quail before, it’s one of my favorite things. You got these two little breasts right here, that’s the best part of the quail, but there’s so many bones, so I think what we gotta do is go in with a tiny little knife, maybe even like a razor blade or something, like a little exacto knife. And you gotta remove that there rib cage and spinal column. Yeah, it’s definitely a process. You feel confident in it? No! You can wear them like little finger puppets. – V, I want you to debone me! No! You gotta put your liquor in there, we do shots out of it. No, no more flasks. Okay. Okay, uh, while you’re doing that, I’m gonna make a wet marinade, so I’m gonna do a brine with this. I wanna get some good acid in there to sort of moisturize and soften that quail meat from the inside out. Because quail meat, a lot of people say you should cook it to like a medium, because it is a red meat, so it does get dry when you fully cook it. We’re probably gonna have to fully cook it, but I think we can negate that dryness by putting a bunch of wets on it. We like wet. We like wet. I love wet food. Wetter than that and yogurt together. Raw milk kefir, man. Raw milk kefir. I’m just over here fingering the quail. Yeah, I’m just gonna get some coconut yogurt in there. You start on this side with the homie laying this way, right? Peel back the, what’s it called, five skin? Yeah, and then… This is gonna be really gross. I need to do this without gloves. Cause it’s just easier to grip it. Pleasant. Pleasant. I’m adding in a little bit of coconut vin. I want a little bit of acid in there. Yeah. I’m gonna take this wishbone out. Can add in a little bit of cane vinegar. Make a wish. Stupid. This is gonna be stupid. I wish that I was a bird so I could fly far, far far away from here. I’m gonna add some achiote paste. We’re mostly going after what’s called the annatto seed. Yeah. And this is gonna give it a lovely bright red hue. This looks like clay in there. It’s really great. Some chili. Perfect. Wait, this is, this is a chayote, not clay, right? Yeah. I’m gonna be here for like 30 minutes. You got it, man. I’m gonna add like 15 different things to a blender. Uh, okay. A little bit of truffle, a little bit of truffle hot sauce. Yeah. You’re not really going to taste the truffle in there. Definitely didn’t do it the way I was supposed to do it the first time. Beautiful. Then what else? Shrimpies. Shrimpies. Oh, no! Yes! Hold on. Ohhhhh, no!!!! Yes! – Yes! – Hold on! We got the mats, we got the mats with all the little holes in them right over here. The shrimp are perfectly filling the little holes in the mats like a Connect 4 game. V, play Connect 4 with me on the shrimp. No, I have raw quail in my hand. Now, we got the wet marinade going, V’s doing so good at deboning that quail. Now what we’re gonna do, we’re gonna make like a dried spice powder to dust on top of the chicken. Sichuan peppercorn spice powder. Yes! No, it smells like perfume. It smells like old lady perfume. I’ll toss it up you catch it. Perfect. I got it. Hey! It’s the back. My back hurts from… Yeah, carrying the team? Yeah, damn it. You weren’t supposed to say that. That’s looking gorgeous. That’s pretty nice. Because you see when you’re like when you take out the rib cage, you’re ending up with this beautiful quail filet right there. And this is one of my favorite proteins. to eat It’s like the size of a drumstick, but the entire bird, uh, you’re getting a lot of fun little meat off those bones there. This is gonna carry so much of that spice really really well. Yeah, we’re definitely might bite one bone or five, but… No, you just gotta nibble around it, dude. It’s interactive. It’s interactive. I’m adding some green jalapeño powder to that. – This is gonna be weird… – It’s gonna be really sexy and pretty. This is gonna be a strange color, I think. I’m gonna add a little bit of soy sauce powder. This is a really cool ingredient in there. It’s gonna give you a lot of salt. A lot of MSG. Oh, that’s nice! I’m gonna add a little bit of MSG. Where’d my salt go? I’m gonna add… Huh? Huh? Do you wanna say something? No. Who? – Who? – Me? That’s what owls say. Who? Okay, I’m gonna drop this in. You’re like that kid in class who does that. There’s always one kid who’s making weird noises in class. And he sits like in the middle and to the left. Yeah, I was there. And he just goes, meh, like the whole time. I had a babysitter who once, I didn’t, this is, okay, give me 30 seconds of the story. This is probably gross. So I once told my dad that I didn’t want to go to my babysitter’s house, just because I wanted to stay, uh, at Tony and Justin’s and play Tony Hawk Pro Skater. And my dad was like, you gotta go. And I was like, nah dude, she doesn’t even like me. And then my dad thought that she had said something. I was just making stuff up. I was just lying because I was a kid. Right? But then my dad marched me up to the babysitter and said, Hey, uh, Lena, Josh is worried that you don’t like him. And then she goes, Ah, it’s not that I don’t like him, he’s just like weird, makes little like robot noises all the time. I remember this story. Yeah. Like beep boop, beep boop. And I was like, I ain’t never said beep boop, beep boop lady. Guys, this is, this is, this is, this is an insane flavor. It’s gonna be so good. You can just lick it off this. Oh. Holy smokes, a lot of Sichuan peppercorn. You put a lot. I put a lot of Sichuan peppercorn. If I could go back, I would do less Sichuan peppercorn. Do you feel your mouth going numb? – I feel my whole face going numb. – I think we have to rock it. I think we have so many deep flavors in here. Yeah, it’s the Sichuan peppercorn. What’s happening? Am I turning into a robot? Chemical called xantho xylem, um, that makes your tongue feel like it’s being electrocuted. Now we’re beep booping. See now we’re beep booping. Now I get why I was annoying with the beep boop. So, uh, we’re adding a lot of pepper powders to the actual flour here. We want to really heavily season this flour, man. I want this to be just the heaviest, the heaviest seasoned bird you’ve ever had in your life. Remember that time when I said you can’t over salt fried chicken and then I did? Yes. We’re rocking back that again. We’re doing it again. I can’t open this. Yeah, it’s probably good. That’s gonna be spicy as hell! Okay, and then we’re gonna dust the spicy powder on top of it. Again, I really want this to be the spiciest best fried bird you’ve ever had in your lives. Oh, I’m so excited! I’m ready for it, V. I’m ready for it. Okay. Joggie’s gonna be proud of us. I think what we should do is we should just take, take the quail. Yeah. So I think we have to like flatten it here, right? Yeah. Because we want that bite to be preserved and then we got to get it in here. And we just got to completely cover it and we got to bury it in the bottom. Let him really soak that flour up because there’s a lot of wet dredge on there Switch Yeah, Switch, let me be the wet. So i’m gonna bury all the quails in the flour I like to let it sit in the flower for a little bit. And then dust it off This is equal parts flour and cornstarch actually. Yes, it is. So cornstarch can add a little bit of crispiness. Flat. Flat. Flatten it here, then I’ll bury it. Flat. She got the excess. How are we looking? How are we looking? We’re looking nice. Do we have to put any in the hole? No, I don’t think so. Okay. Grease can go in there. It’s a grease hole. It’s a grease hole. Drop four of these bad boys. Lay em’ and flat stick fry. Nice. Spread them a little bit. Well, this is gonna fry for about five minutes, then we’ll see what the hell’s happening. Then we’re gonna dust them with some spicies. I think the quails are done. – Look at those bad boys. – The birdies! They’re flying out. Oh my gosh, they are. Should I dust them? Those two, yeah, yeah, yeah. Dust, uh, here, I’d say put some, put it in the, – In the strainer. – In this? Yeah, yeah, yeah, yeah, yeah, yeah. Right. I’m gonna do it over. I wanna do it! It’s a lot of spice, it’s a lot of spice. Go light, go light, go light. Yeah, okay, that’s still a lot. That’s still a lot. Here, flip, flip. We gotta get on the other side now. Yes. Okay, one, one. – I didn’t know I was… – Like, you tap light. Yeah, there you go. There you go. Yeah, yeah. Bro, that’s so light. – Why is so much coming out… – Light tap, light tap. Like, there you… Okay, a little bit more. Little more. Dude, this is gonna… We’re gonna be numb, and we’re gonna be hurting. Uh, there’s our spiced fried chicken. Listen, we got the bone marrow adobo rice. We got our delicious gravy. We got our spicy fried chicken. All that’s left. Bucket? Shh, you weren’t supposed to say it. I was supposed to just surprise you. Mythical Kitchen Bucket! Looks fancy, it looks like a fancy third grader made it. And they’re really good at cutting out construction paper. They gave us little flags to put on it. Ready to try these bad boys? Yeah. Let’s do it. V, we got our fancy quail this delightful bone marrow adobo rice with all the chicken skin in there. We got the Tory Python gravy that looks like chocolate pudding. We gotta try the original Jollibee though. Break it out. I have it. I have it. You got pocket spoons? Yes, I do Excuse me, excuse me. When did we hide the food in the drawers? When I emptied it out. I do that at home I just give myself gifts for later. What are you doing? I’m making my little soup, my little… You gotta bite the chicken first and then enjoy the TikTok half. No, no, no, no, no! Here we go, it’s like Inari. Well, I’m gonna eat it. I eat bones. What kind of bee do you think this is? A jolly bee? Like, what is a jolly bee? It’s a, it’s like a happy bee, like a jolly bee. No bee is jolly. Come on, now. Okay, now hold on, I’m ready. Come on, now. Should we try the rice with the gravy first and then try the bird? Yeah, I’m gonna fork it. Are you gonna be mad at me if I do? No, man. People get mad. Yo, oh, steamy, fatty. Mmm, so fatty. Wow. Erewhon water is crazy. I think it’s more the Wagyu bone marrow. – That is… – Yeah, for sure. Stupid good. – There’s so much flavor. – Oh! So good! Put some of that chocolate sauce gravy on there. Well, you got to try this by itself and then do that. Dude, try that. Woo! That is unbelievable. There’s so much flavor coming out of that gravy. – It’s very arresting. – Oh man! You gonna take the whole quail? Yeah. I think you gotta try it without the gravy first. – Okay. – Without the hot sauce. Cheers. Cheers. Oh, God! Remember all that powder? Oh! Remember all that powder I spilled earlier on it? That was good! Yeah, it was worth it. That’s the thing about, that was good! Um, wait, how do I get the hot sauce open? Come on. Alright. Man. Oh, that was a good time. This is, this is one of my favorite dummy little things we’ve ever made in here. Wait, we gotta do the same thing we did earlier. – Hold on. – I gotta take this skin off. Yeah, skin’s already falling off this one. Yeah. I think quail skin works differently, but I think what we should do is rip it off. Okay, we’ll just rip it. Then I’m gonna just spoon it. I’m gonna spoon the rice and the gravy. – We’re making a mess. – With the hot quail. Okay, I’m gonna do that with my hands, my pinkies. Dude, where’s the powder? Do we have more powder? Where’s the powder at? And you thought, and I thought I put too much. Do you have powder? I know, I regret… I’m so sorry. You were like, no! I was like, yeah! I was trying to subdue your freak. I should have let it fly. Nah. Tell me how much it costs. $187.21 It’s cheap. It’s cheap. You want a cheaper fancy fast food… Ooh, I’m getting sick on peppercorn now. Yeah, my mouth is numb, but I just want, who cares? V, I’m so happy that we shared this together, dude. This is a special, special meal, man. It is beautiful. That said, like, the original Jollibee, damn, damn good, man. No, it’s excellent. But this is top tier. Dude, the love we put in there. Not two or three. Unbelievable. Thank y’all so much for stopping by. Let us know in the comments what dishes you want us to fancify next on Fancy Fast Food. And also tell us, um, tell us where you live. Tell us what you’re doing this weekend. What you got going on, man? I made you a postcard. I should mail you a postcard. See y’all next time. Head to mythical.com or sporked.com to score the new limited time sporked holiday beanies.