Ben Schwartz, welcome back to Mythical Kitchen. I’m so excited to be here. I’m incredibly excited that you’re here, and I’m incredibly, eh, I flubbed it. You can’t keep going, we’re never doing another one. I am incredibly, That’s what this show’s about, we’re showing how many mistakes we make as human beings. Let’s keep a mistakes counter up. Okay, that’s one. Ben, I am incredibly excited to be cooking for you today. I intend to blow your mind with your favorite food, pasta, which I feel like you maybe think that I manipulated you into saying that pasta was your favorite food. 100%, you asked me what type of food, and I said, what do you, what’s the easiest thing, what do you like cooking the most? You said pasta, and I said, let’s just do that. I slow played it more than you are giving off right now, because I said it could be anything. It could be like pasta, tacos, pasta. Yeah, every other one kept coming back to pasta. Absolutely, and I intend to show you the entire range that you can make with pasta. We are going to be making five pastas today, while asking you five increasingly complex questions to go with the complexity of that pasta. Does that sound good to you? Yeah, I love this idea. Oh, if I say no, is the show over? Yeah, you have to just leave. Yes, but also I wonder, because we don’t know what the, I don’t know what the show is yet, and you guys are figuring it out for the first time. In my head, is it complex, like What’s 25 times 12? Or is it complex and like we’re getting into your psyche more or is it I can’t wait to see what it means and also, what does it mean to have complex pasta? Is the pasta itself different shapes? I’ve never seen is it different things You’re putting in it. Are you going to put a lobster in there? There could, there could be. Ben, I think the only way to find out is to not click out of this here video, and you don’t leave. We’ve actually bolted the gate shut. You locked the doors, I saw. Yeah, 100%. With pasta! You took pasta and tied the things together. Ben, you ready to get to the first pasta? I can’t wait. We are doing spaghetti cacio e pepe. This is something that you’ve probably had many times before. Can I say something before we start? Absolutely. That the smoke is right in that, just because it’s your first time doing the show, so this is probably gonna be a problem, right? Yeah, oh my god, the camera is right there. So I could, do you want to move or do you want me to do this? I think if you could just sort of like, either, go lower, So that’s two mistakes. How many should we, once we, By the way, if we get to five mistakes, everybody, big round of applause if we get to five mistakes. And everybody eats free at five mistakes. Everybody eats free at five mistakes. Yeah, well you get a rebate. How does that feel in terms of smoke? Less? What if I do this? What if I do, check this out. Does, now, does that renege a mistake? Now we’re only at one. I have a question, does that, does that make it boil quicker? Yeah, absolutely. Yeah, it traps the heat in. Ben, first we have our first question. What’s up? The first question is what’s up? What’s up? So this is, just so we know, this is the, you are premiering a new show. Uh huh. On Mythical Kitchen and the whole idea is that you’re gonna give only five questions. Yes, sir. So you have five times to sit down with someone, get into their brain, learn about them a little bit. Oh, yeah. And one of the things that I appreciate with Last Meals is how much research you did, how much time and effort you put in. Yeah. How much you really learn about the person you’re gonna do it and then you really ask them questions that connect with them. Correct. This is the first time. Hmm. Already messed up with the smoke thing. We can just count this as three. We can just. That the first question is? It’s, uh, what’s up? Everything, everything’s pretty good. Yeah, things are pretty good. How about yourself? What’s up with you? No, it’s going pretty well, you know, getting, uh, getting married soon, gearing up for a wedding. Are you? It’s gonna be fun, yeah, yeah. Is it very, are you nervous, is it a lot of nerves getting ready for a wedding? Not a lot of nerves, more just, you know, there’s a lot of tasks. Oh, God. Is there a lot of, and again, so we’ll call this a mistake, because obviously the sound can’t possibly work. Sure, sure, sure. Well, I need to bash up the peppercorn. So we’re at 4. We’re gonna go ahead, that’s a 4. I was gonna say, when we hit five, but I will say every time we hit a denomination of five. You get another rebate coupon for 20 percent off your next meal. That’s fantastic. So we’re at four right now. Do you think there’s a lot of pressure for you to have great food at your wedding? Yes, there’s a ton, but we are just renting out an entire restaurant and so, I think that way, Is that true? Yeah, this is true. Should we plug the restaurant? Should we get it for free? No, wait, I don’t want people to show up, I’m just kidding. Outback Steakhouse. God, great place. What else is up with you? Right now we have Sonic Press. Sonic is coming out in December, so we’re doing that. That’s five. Everybody, rebate! Everybody, water down all the condiments. Hold on. Hold on. So, Sonic comes out December 20th, so we’re starting Sonic Press. But it’s like, uh, for me, the reason why this is, we do a lot of press for all of our things, but Sonic Press is like, I go to Brazil and London, like, it’s like, I feel like a, a part of something enormous. So it’s very exciting. And then I call you and do this stuff. I kind of love that, it seems like you, You’re not gonna cut yourself, right? I’m, you’re so close. No, I’ve been grating several fingernails into there, but I think the chitin, the chitin in the fingernails is actually That’s smart, and that’s what I need. That’s what I’m looking for. Do you want some snacky cheese? Yes, please. And I just, um, finished my, um, improv tour. Very cool! And we just, our last, oh my god. I know, it’s really nice. Pecorino Romano, I think it has a lot more acidity and a lot more salt than, uh, like a Parmigiano Reggiano. I’m lactose intolerant, this is a terrible idea. There’s almost no lactose in Pecorino Romano because it comes from sheep’s milk. This is, is this real? This is real, it’s absolutely real. You can be eating this almost all the time. Can I be lactose intolerant for sheeps milk? Uh, I don’t believe sheep’s milk has the same quality of lactose as cow’s milk and when you age cheese like this, it denatures so much. I can’t believe you’re breaking this news. This is breaking news. Yeah, I feel like a doctor should have told you that. Nobody has told me that. No, am I your new doctor? Now, as someone who’s very bad at cooking, so you’re gonna teach me how to cook, how do you know when God, that’s [bleep] so hot. You just have to eat it. Oh, my God. Um, uh, no, I meant sexy hot. No, God. Um, how do you know when the pasta is done? You just gotta eat it. That’s the only way to tell. And then how do you feel? Would you feel like it’s done? No, not done. Not done at all. Crunchy, crunchy, crunchy. They call that al dente. Al dente, my man! That’s crunchy. Al dente, my man. Um, have you made cacio e pepe before? I know you’ve eaten it before. No, I’m really, I, you’re burning the pasta on the other one. Do you see it? Okay, that’s not a mistake. That’s, that’s a, that’s a feature not a bug. If we can get a close up on that burn. Go ahead and get a close up on it. Yeah, yeah. What we did is I put. We’ll call that six and when we get to ten. I feel like the nature of. When we get to ten, we have to do a wave. The nature of mistake. To me, I feel like I’ve been, uh, band aiding several of them, and you’re not uncounting those. If I ask you to do a favor for me in ten, uh, just for ten seconds, is that okay, or do you need to be cooking in ten seconds? No, no, no, I’ve done ten seconds already. Can you take off your apron for ten seconds and go to your single camera? I want to show people something that I noticed I, can you untie it? Of course, my God. My liege. Um, okay, take it off. You are dressed like The Rock from those 90s. Yeah, yeah, exactly. Yeah, I need a bigger chain, I need a bigger chain. And you’re getting strong now. Last time I talked to you, you were trying to lean down a little bit. I was bulking, I was in the middle of a, like a solid bulk. Oh, so I just insulted you. You’re bulking up. Yes, you thought that I was skinny last time. You look lean now, I think. Thank you, I feel like a cage fighter, you know? Okay, do you want me to pop you back on? Oh, that’d be lovely, thank you. I just really need helping on the tie, because it doesn’t. Yeah, yeah, yeah. Um, also do, do you have catchphrases? In my life? Yeah, like do you have like, Oh my God, I do. Can I tell you one that I, I used to try to do, but I haven’t been able to, uh, do in a bit. Yes. I, uh, in, in New York, if you go to a Jewish deli, um, uh, it, let’s say you go to Katz or something like that and you get something called, uh, pastrami sandwich, but you get it, it comes in half or full. You say something called a pastrami sandwich. Well, this is why I say it. Go ahead. You get a pastrami sandwich, but you get it. Uh, you say you ask for a full pastrami, and, and when you get it, it’s just so much pastrami. I’ve been trying to say, like, when I do something above and beyond, I’m going full pastrami. That’s, that like, linguistically, seems like it would, seems like it would work even outside of English. It happens, it works. You know? It works, but people are confused. You’ll be like, oh yeah, or like, oh yeah, that guy went full pastrami on that. I think that really is intuitive, and I think you should make aprons that say full pastrami on them. I love this idea. Because we do it, so I don’t have to do anything, but I get 10 percent off of Mythical Kitchen. That’s great that you only want 10%. Do I want more 50? That’s actually really generous. I’m really good. Now I realize I’m very bad at negotiating. Can I tell you, I sell merch for Ben Schwartz and Friends, my touring show, go to rejectedjokes. com, and um, I just never make money off the merch. I just never. I just like sell enough where I see people on the street wearing it, but I never make money, so I’m terrible at merch. The other catchphrase that I try to do from the 90s shows is The Critic. Yeah, Martin Short. Uh, no, you’re way off. Right when I said that, I knew it was wrong. You were thinking, uh, Three Amigos. This is John Lovett. Yeah, all up there. I was gonna say, Martin Short’s character Jiminy Glick is somewhat spiritually similar to John Lovett. Okay, that’s a, I mean, we’ll, I’ll, you just don’t like making mistakes. Mistake number seven. Yeah, yeah, yeah. Um, so, uh, he used to say something that was, he said hachi machi a lot. Uh huh. And in every Sonic movie, whenever they let me improvise, I always try to push in, you know, in every single movie. If you look at all the cut, uh, audio of mine, there’s like a hundred examples of me trying to say Hachimachi. So that’s another catchphrase I’m trying to put back into the universe. Has a Hachimachi ever made the cut? No. No? I realized what had happened is that the stove actually turned off because it sensed the pasta that was burning into it and it’s a safety feature. So not only am I accepting criticism of my mistakes from everybody in here, but even the inanimate, semi animate. The robots are coming after you. Yeah, here’s what we’re gonna do. I’m gonna transfer it to that. Yeah. And then what I’m going to do is I’m going to add a little bit of flour and water. Most people would use pasta water, but I think if you just directly add flour and water it gives you a better shot. of emulsifying your pasta into that cheese. Cause the idea is this cheese doesn’t necessarily What does emulsify mean? Emulsify is to, um, take, uh, two disparate liquids, say oil and water and protein, things that don’t want to mix. And then you add either a chemical agent or a particulate to emulsify them. And do you think this here is probably messing up our shot again? Yep. Yeah. Yep. Eight, eight, eight. Two more and we got a huge wave. And now I’m just adding it to this here. Pecorino and black pepper, and we’re just gonna mix it until this becomes a nice, smooth, silky sauce. You know why this is great? Because I’m so bad at cooking that I’m truly learning. Anything you do will teach me how to be a better cook today. We’re gonna go no, no garnish on this, just sloppin noodles in a bowl. What would you garnish on? More, more what? Well, I guess I am gonna garnish the only things you would garnish. An egg yolk might be nice. I was just gonna throw a little bit more black pepper on there. And then maybe a little bit of cheese, you know. I guarantee you I’m gonna [bleep] myself from that cheese. Absolutely, there’s no lactose in this. If you [bleep] yourself, that is because you wanted to [bleep] yourself. Yeah, yeah, yeah. I can’t wait for an excuse to [bleep] myself. I’m waiting here for an excuse, you know what I mean? And here we have it, Cacio e Pepe, classic Roman dish, spaghetti. You, because this is the first time you’ve ever done this, do you have any utensils for me to eat? Right. Okay, that sounds good. It smells good. Fork or chopsticks? Fork, please. I don’t need to embarrass myself in your show. Can I, None of our chopsticks match. That’s fine, you guys are a cooking show. I want you to close your eyes, and I wanna, I’m gonna do how I eat pasta, like, with my fork, and I wanna see how similar it is to how you eat pasta. I’m gonna close my eyes while you, you need me to, Yes, I don’t want you to see the method in which I eat pasta. But you need me to have a fork, not chopsticks. Right, that’s true. Is that okay? While you’re over there, I’ll eat. While you’re over figuring out. I found a pocket fork. Okay, great. All right, can you close your eyes? I’m not doing a bit. I really want to see how different we are. I think this is what everybody does, okay? Keep your eyes closed. Are your eyes closed? Yeah, absolutely. Do you want to tell people how when you talk to people, you look at their mouths instead of their eyes? Oh, yeah. Well, I was saying how I didn’t realize that until people started masking up during COVID because I realized that my eyeline had nowhere to go because suddenly everybody’s mouths are covered up and I don’t make eye contact with people and I haven’t really like sought that. It’s delicious. And I want to see how you eat it with your fork. Okay, I can open my eyes now? Yes. You know, you made me close my eyes while eating pasta last time you were on the show. Is that true? May I ask you to eat this first? Yeah, I would love to, thank you. Can I ask you to close your eyes when you eat it? Uh, sure. Can I ask you to shut your mouth, please? Yeah, you made me eat the pasta with my eyes closed. Unbelievable! So I would come here. Oh, whoa, whoa! I would sort of like get it, I’d like kind of open up a lane for me to then twirl it. That’s a big bite. Now this is big, so now I’m at the uncomfortable position, where I have to, You’ve made a mistake, and that’s nine. I have to go four, I have to go about three and a half inches deep. We’ve seen you eat a tiny piece of pasta. Let’s see how hot this is. Whoa, too much for me, my man. I would say, uh, delicious, but I don’t want to give too high. Cause I want you to give you someplace to go. I’m going to give it a seven and a half, eight. So I’m going to say seven, seven, five. Seven, seven, five. Or how about this? I give it, um. Uh, 775 Joshies. I like that you’re doing a thousand point scale. You know? You’re right, yeah. 7,775, yeah yeah. You’re right, it wasn’t 7.775. No, it’s 775. It’s 775 out of a thousand. That’s ultimately what you’re doing, yeah. Ben, are you ready for pasta number two? I can’t wait, we have a new burner out, right? This wasn’t here two seconds ago? This was not here two seconds ago, but we need a live flame for a very specific reason, and it does involve this here bottle. Oh my god, are we sponsored by Kettle One Vodka? We are not, but maybe we can be. Nice. What a terrible pitch. Yeah. Okay. Well you and I are gonna each go shot for shot on this Then see how long we can hold our hand over the flame for. Alright, we can try if you want. Perfect. I’m down. This is what the show is. Go for it. I’m gonna go ahead and drop. Now we’re making, uh, rigatoni a la vodka. I’ll drink whatever you drink. I think that’s the hospitality of the kitchen. Well, there is a way to fake, do you want to know the way to fake taking handle pulls? Cause I did this a lot in college. I’ve already taken a handful. The fake is a little bit gross because it involves a lot more bad, well, I should explain what we’re making. We’re making rigatoni al vodka and I need to get some stuff out there. You just basically made me do a shot for no reason. Correct, yeah, yeah. Hey, welcome to the show! That’s it. We tricked Ben Schwartz. That’s actually the name of the show. We have an apron that says, we tricked Ben Schwartz. God, do I get 10 percent of that? We’re getting some butter and some olive oil. Can we have an item that has a full pastrami on it that I get at least 98 percent from. I think we can, like, do we handshake deal it now? Well, I need to seal it with a drink, I suppose, but. Go. Whoa, take your time. That was fake. That was fake. Oh! What was the tell? The tell was that your, your lips were fished, like this. Interesting. And then when you, and then you breathed through this side of your mouth. Yeah. He’s good. He’s good. But you did get some bubbles. The deal is real. Also, I did drink some. Um, okay, what are we putting in here? So we’re getting a bunch of garlic and onions. Sautéing in olive oil and butter. I think olive oil, you get a little bit of bitterness, butter, you get that richness, and I know you are great with handling dairy. I am, so there’s, how much dairy do we have in this thing? A fair amount. Ben, if you could only say one word for the rest of your life, what one word do you think would be the funniest? You know what’s funny? Most of the words that I love saying, like, are, uh, words, uh, that I learned when I was learning Spanish in high school, like, Like, papas fritas, love. Love all the, there’s so many wonderful Spanish words that I love to say. What do you, like, can you break that down? You are truly one of the funniest people on the planet, and I’m not saying that just to butter your bread. Like, I think if you were to rank them, you’re definitely in the top 0.1 percentile. I’m very bad at getting compliments. Yeah, that’s okay, you don’t have to be good at it. You’re good at comedy, and that’s the good thing. That’s very, very kind of you. What is funny about Papas Fritas to you? Papas Fritas to me is like, yeah, Papas Fritas to me is like, just the way, even just saying it, say it, say Papas Fritas. Yeah. Oh my God. Doesn’t it feel amazing? Do you think it’s because of like a juxtaposition with your like Victorian complexion? Oh, maybe that I look so Jewish and I say Papa Stritas. Yeah, yeah, because if you said like K’neidlach, I think K’neidlach is a really funny word. What Yiddish word would be really funny? There’s a bunch. Yeah. What’s a word I love to say? A word I say a lot is amazing. I go, amazing. Or, uh, yeah, I guess that was me that donated to your cause. Or yeah, I guess I helped out a bunch of, uh, people who needed things today. Yeah, I mean, those are maybe the funniest I’m just trying to think of the things I say the most. Sure, sure, sure. What, what causes are you currently donating to unbeknownst to you? Yes, uh, your dog was in that burning building, but I guess I did bring it back and it’s fine now. Like, those are the types of things I find myself saying the most, at least. So, did you forget something? Yeah. What did you forget? I forgot. So the name of the pasta is olive, olive vodka. Yeah. And we drank the vodka. Right. I forgot to put the vodka in the pasta. Now I don’t know what to do because you’re supposed to do it while the vegetables are sautéed. You also promised your guest a flambe. I know. You promised your guest a big flame. I know. And what you’ve done for me is taken away the one thing that you promised. Yep. And may I say something? Please. If I’m doing the math right. Yep. I think that is mistake number ten. We got a wave, everybody. Everyone, come on. We got a wave, everybody. I start over here. Ready? One, two, three. Hey! It’s coming back around. Great job, everybody. Mistake number ten. And guys, what could finish a wave better? This is question, my question is, Good. Yeah. Than a little flambe action. No, there’s too much [bleep]. God dang it! I thought I could. I know. I thought I could get it. That’s a dry toss. How’s touring going? Touring, we just finished our last show for this year. But next year, I don’t know when this comes out. We have a whole new year of shows. We’re playing all sorts of cities. You can get tickets at rejectedjokes. com / tour. Ben Schwartz and friends. Have you been to a show? You came to one. I’ve been to multiple shows. You’ve been to multiple shows. But one time I hugged you and you were wearing a leather jacket, I think. I think it was a Vans, a black Vans cardigan. Wow. Do you remember, do you have that type of memory? Yeah. Do you remember what you got? My man. Flambe! There we go! Ben wanted a flambe. We got a little flambe action. My man! Flambe! We got the rigatoni al vodka. Thank you. It looks good. I tour so much of that. I take my improvisers out to fancy meals in every city, and just put your disgusting hands all over that. Well, the hands were all over all the food anyways. No, that’s good, and really get your disgusting hands everywhere. And so, yeah, yeah. And so, um, so I’ve been lucky enough to like, taste all these different restaurants, and I like, we have a list of our favorites, and so all that stuff. Chili oil? Do they use their disgusting hands too? Yes, we have Calabrian chili oil. They clean their hands. I don’t think you’ve cleaned your hands once, right? You don’t have a sink. Well, I went to the bathroom earlier, and I thought about it, but then I wasn’t there. Yeah, you literally said, I’m gonna pee in my hands, I’ll be right back. Correct, correct, correct, correct. And you did, right? Well, I peed through my hands. I like to play a game. You know like when, uh, like, Stop it, stop it now. But I just like to have the fingers right there. I’m telling you, stop your story right now. So we’re gonna go ahead and just put a couple leaves of basil. Ben! Here we have it! Rigatoni alla vodka. A little bit of Calabrian chili oil, some burrata. Fresh basil on there. I used your fork for the burrata because I couldn’t find mine. It was right here. Fantastic, okay. And we paused for pictures. Do you want me to get some burrata on there? I’d say get some burrata on there, get some of the breadcrumbs on there. Can I have a bite? Mm hmm. How’s it? How’d we do? It’s really, really tasty. Yeah? It’s really, really tasty. Out of a thousand Joshies, I think this is 850 Joshies. I can’t believe we’re, I can’t believe, that’s by far the most joshies we’ve ever give any pasta on this show. So we’re making pasta number three. This is a little bit more complex than it looks. We’re making pasta number three! We’re doing a raviolo alvolo. We’re doing raviolo alvolo. Leaking yolk everywhere. Slightly prematurely, this is not yolk, this is a ricotta and nutmeg filling and I am already fudging this up. So what we’re gonna do is we’re gonna pipe. A large ring of this filling. My man. And then this is actually going to house several egg yolks. Oh, that’s cool. One big raviolo. So ravioli, of course, is the plural of raviolo. And you’re putting more than one egg yolk in there? Yeah, I kind of insisted on it, but then now I think it’s too many egg yolks. I think three is too much. We are making a very large, hold on. Hold on. Guys, we said we’re pushing the limits of pasta today. Did we not say that? No, literally not one person said that. I’ve been in this room for over an hour and a half and not one person said we’re pushing the limits of pasta. I’ll tell you what happened, we screen printed 1500 aprons that say, If I don’t get 75 percent of that thing, if I don’t get 75 percent. You’re gonna get 8 percent. And again, you, the only thing I said that I needed to take care of in terms of allergies was I’m lactose intolerant. Tell me what’s in that ricotta. Mostly ricotta, which is a cheese. Right. And lactose is one of the main ingredients of the cheese. But I think if you just focus on the positives right now. Ben, I have a question for you. Wait, that’s got to be too many egg yolks, right? Hold on, give me a sec. Do you want to read the question to yourself? Sure. Because I have a lot to deal with. Number three. You’re an avid fan of video games. Uh huh. And you’ve dedicated a lot of your life to improv. So you, you messed up? Yeah. Okay. Go ahead and read the question. Say you had the opportunity to create a Tony Hawk Pro Skater style game called Ben Schwartz Pro Improviser. What settings would you place the game, and what’s the equivalent of doing the manual switchbacks? Challenge at Alcatraz. What a question that will make two people who are watching this happy. We love both of you equally. Um, uh, do you like video games? I love video games. I especially love Tony Hawk’s Pro Skater. What are your top five? If you had to do top five video games. Top five video games, uh, Golden Axe, number one. Golden Axe on Genesis or the arcade? Wow, okay. Genesis, Genesis. Um, I’ll say Diablo 2. Wow, big one. So PC games, so far you’re jumping. I really am. I’ve always jumped. I’m gonna say NHL Hits, number two. Is that the NFL Blitz version of NHL? Correct. Love it. And then, uh, we’re gonna go to Tony Hawk’s Pro Skater 4. The first open world. Okay, where you can really explore. I really, really enjoyed where that’s from. And then I have one more pick. I feel like I need to, to pick something cool. Pong. I had an original Atari and I played Pong on it. Great game. Wonderful game. Were you a Tetris person? The way your brain works makes me feel like you would love Tetris. No, I’m really bad at visio spatial things. Really? Yeah, yeah. I’m good with like, words and concepts. What about Zork? You ever play Zork? I never play Zork. You asked me what my five were? Good hosting. My five would probably be, um I think number one would probably be Chrono Trigger on the Super Nintendo. Have you ever played that game? It’s a role playing game. No. I think quite possibly one of the best video games ever made. Again, I think way too many egg yolks in this. So many egg yolks in this, I’m not gonna lie. It’s so many egg yolks. It’s too many. I think honestly one to two would have done it, I think. Yeah, I’m free handing it now too. I had a bowl to, to cut it out. You wanna know the rest of the four? I would love to know that, please. Uh, number two would be the American version of Final Fantasy III, which I believe is six, uh, in, in different numbers. I think that’s incredible. You know what? Um, Final Fantasy VII on the Playstation will probably be that, God, this is such a mess. We’re eating this one? Yeah, yeah, yeah. That’ll probably be up there. I think it’s gonna go really well. I can’t promise you. Zelda, if I had to do, it’d probably be a tie between Link to the Past and Ocarina of Time. Mm hmm. I’m gonna say Sonic 2 because if I don’t, uh, everybody would be upset. Uh, I do believe Sonic 2 is amazing. I never got to play Sonic Adventure 2 on a Dreamcast. I’ve only played it on Xbox and it was modded out and the delay time was bad. But everybody’s told me, like, I watched the playthrough of it. It’s the only playthrough of a video game I’ve ever watched. So we’re adding some king trumpet mushrooms to some brown butter right here. Okay. Just, we’re gonna kind of build this into a sauce. What makes brown butter? Is it butter and brown sugar? That is where you sort of, uh, separate all the milk fat solids from the water, from the fat from the protein, and you just get pure fat. So you can deep fry and clarify butter. Whereas with, uh, normal, say, like, uh, you know, butter from the grocery store, you put it in a pan, it’s gonna start separating at high heat into all these different components. You’re gonna separate in high heat. Hey o! Heyo! What? Keep goin. All right, and then we’re just gonna salt that. So, uh, milk fat solids have actually caramelized So you get a sweet sort of nutty flavor. You get my reaction, I have to throw this in the water at some point. I’m not confident in this at all. You might need a big spatula of sorts. I think I can just hand it. It’s such a mistake. Ben Schwartz Pro Improviser What’s the plot line? What are we doing? Okay, that’s a great question If I was gonna, it almost makes me feel like it has to be like Parappa the Rapper I think you go on stage and you get a bunch of options of what you want to say. Ohhh! It’s going in the water. The water is there because we learned for the first three, there’s just way too much smoke, is what we all learned together, right? Definitely. Did that fall apart in the water? No, no, it didn’t fall apart yet, but it’s, it’s doing It’s like floating in a weird way. I knew this one was gonna be bad. You think it’s because there’s three egg yolks in it? I’m not willing yet to say that the egg yolks, You think the buoyancy has anything to do with the three full egg yolks? No, the buoyancy is to so it’s, PaRappa the Rapper, Give us the play by play. PaRappa the Rapper, I think. You go on stage. And I think the idea is, you hear an audience member’s story, and you get to choose between how you initiate your scene. Do you want help? There’s another person here. No, thank you. Per half of the rapper. So, audience member, you choose. Can you get lower in your, can you get lower in your squat? Thank you very much. I gotta make sure I’m supporting this. This is like, uh, this is literally a thing that Marge Simpson does. One of the episodes of Simpsons. Um, and I think it’s like that type of thing, where you can choose like, you know, a button for a response. And then you build up. But it would be amazing if you can incorporate your real voice. And I guess the, um, The equivalent of doing manual switchbacks. You’re familiar with the manual switchbacks challenge? No, and I’ve played Tony Hawk before. So on the Alcatraz, you have to manual the three switchbacks, uh, on row C. What’s a switchback? So switchback is where you, you go downhill and then you make a turn, you go downhill and you make a turn and you go downhill. So you have to manual all three of those. Okay. So that would be, so you’re basically saying the, It’s very tough. highest level of difficulty. I think it would be to end a show. The hardest part of an improv show to me. Is ending the show on a high note and hitting it where it culminates everything finding a way to bring everything together in the end where it feels like magic. Am I gonna burn the pasta cause I’m talking a lot? No, no, no it’s great, pasta’s not burning. Where it feels like magic where it’s like, oh my god They must have written this but obviously we haven’t and it just all culminates and all makes sense for this one second and then we call it and then everybody goes crazy. That would be that thing. It’s tough because you gotta do that with like bars and meters and clicking buttons at the right time. You’re right. That’d be tough. If you think about Tony Hawk, it’d be tough. But so would those manual switchbacks. You know what I mean? Absolutely. I, yeah, throw it. What do you think I can hit? Give me a thing. You gotta, Oh my god, Josh, No, no, I’m so sorry. You know what I would love to do? What’s up? Hi. How, can we take a bunch of steps back? Me? Yeah. Well, yeah. Okay, let me put this in. Then we’ll take, I’ll take steps back. I’d rather you didn’t. I think this is going really well. I think this is going to be really good, actually. So it looks like fried eggs because that’s all the egg yolks in it, Ben, you were talking? Go over there. I’m gonna throw you a perfect pass. Sure. Put your hand up like this. All I need you to do is that. Uh, at the time that the card is entering my fingers is the idea. Yeah, it’ll literally enter in between those two fingers. Sure. Okay? So I’m gonna do it. It’s gonna literally enter in between those two fingers. Okay. And all you’ll have to do is that. Is that. Okay. Ready? Yeah. Show me what you’re gonna do. Just that? Perfect. That’s all I’ll have to do. Ready? And I’m gonna flick and then I’m gonna toss, right? That’s okay. One, two, three. One, two, three. Oh man! Benjamin Schwartz! Benjamin Schwartz! Did you think? Did you? It’s too many egg yolks! Moment ruined! That was unreal! Did we get it on camera? Oh, man! Benjamin Schwartz! It’s too many egg yolks! We have a truffle to go on this lovely. I can’t wait, I love truffles. Lovely dish. This lovely dish. How much do you think this costs? It’s $120. It’s a big truffle. It is not a white winter truffle. We’re not in Albanese truffle season yet. Surely there’s got to be a better tool to use than this. What was that tool called? It had a name. This is a spider, we call it. Go ahead. Put that on there. Where’s the truff, my man? Where’s the truff? Well, the truff’ coming here. What are you gonna do with hazelnuts? I’m just gonna shave hazelnuts over the top. We’ve never made any of this before, man. Again, hasn’t washed his hands once. This is our third pasta. You know. Third pasta, hasn’t, has literally not washed his hands once. AHH! AHH! BEN! God, 125 bucks just drain. Oh, that was good. Those pepperoni slices. Ben, whatever this tastes like, this tastes like here. You want the first one? It’s course number 3, that you want me to take the first bite? Part of this is that, I have to be the one that takes the first bite. Yes, you do. Did the yolk fully cook or is it still, it’s still runny, that’s what it’s supposed to be. Is that true? That is true, yeah, it is a runny yolk. I’m actually a little bit shocked that you’ve never had this dish before. Oh, and there’s the ricotta. Take a taste. Oh no. Take a taste with me, take a taste with me. I’ve seen this. Ricotta, oh, you don’t want any of these yolks? Here, wait a minute. I’ve seen, I’ve seen this on Top Chef, I’ve seen this on Top Chef. I know. What do you think? That is really good and that’s exactly what I was going for. That is a shocking truth. Is that true? How many Joshies do you give it? I would give it 700 Joshies. 700 Joshies? Where could we have gone more right? I feel like. Maybe I just don’t like this dish. What do you think watching me flounder around? Was me. A thousand Joshies. Anytime I see you floundering around. You got all, you like this one. Literally a thousand, a thousand Joshies. If you’re talking about performance, a thousand Joshies. Okay, well I’ll take that then. I thought that may have hindered it, but in fact that was the only saving grace. We need some place to go, because I know these last two are gonna have potatoes in it. Ben, the pasta’s getting more complicated. Here we go. I know what you’re saying. The fault of the last pasta, not complicated enough. But now this one, I think you’re really gonna love because of how complicated it is. Is it really complicated? It is. So if you see right here. Is this pasta number four or five? This is pasta number four. We’re an hour six. Woo hoo hoo! So we have a mosaic. We’ve dyed this with beetroot powder. What does mosaic mean? So mosaic is a, an art style, like that’s a mosaic of tiles, but this is a mosaic of pasta. So it’s two different pastas, uh, both dyed with beet juice. And so, uh, we wanted this to actually, um, mimic a, like a purple nightshade tomato. And so this is going to be some very reduced roasted down tomato concasse. The reduction is of tomato and what else is in there? Correct, so it’s a tomato, garlic, shallot, cooked down in olive oil with a little bit of chili. Oh man. And we are going to seal this right now. We’re doing a tortellini in brodo. What is this? So that is a, uh, parmesan and basil tuile. So you blend parmesan and basil with, uh, some egg white. Well, we got one totally bent. You’re on a lifeboat with four people, but it can only hold three without sinking. The group has decided that someone must leave the boat, but they look to you. The five people are an improviser, an actor, a stand up comedian, and a YouTuber. Who do you choose to leave the boat and why? Oh, this is, this is too hard because I can’t say YouTuber because your audience is on YouTube. Correct. Improviser in my head is someone who can think on the fly, think quickly. So if we have a problem and we need to figure it out, I want to keep that improviser. And also it’s because it’s the art form and the comedic form that I do. So I might know that person and be friendly with them, which is great. Man, it matters what the YouTuber does. What if the YouTuber is someone who knows how to, take a boat and bring it back to water. Yeah, well that, we would have called them a boat tuber. Oh, is that true? Yeah, so we didn’t, we didn’t specify boat tubes. They’re, they’re decidedly not a boat tuber. Wouldn’t it be U boater then? Hmm? Huh? U boater? No. No, U boaters were something very different. Neither of our families like the U boaters. What’s it? Oh, okay. No. Yeah, he knows where I’m going with that. Heyo! Okay, I guess we can cut something. Alright, so, um, I mean it might be, but stand up comedians are really smart, can write really, really well. They’re also very sad, and I think they’re, sometimes they’re cruel. Do you think an actor could be helpful? Actor to me is the easiest one to, to decide to die. Woof, you know I’m one of those too, right? Yeah, but that’s what you said, you’re one of those too. Like, you’re definitely an improv, it’s, you know, you’re like a, a model plot factor. Would you consider yourself a YouTuber? I think most people would consider me a YouTuber. Would you say I’m a chef on YouTube? No, I don’t consider myself a chef either. What do you consider yourself? What do you consider me? You? Friend? Oh yeah, I think we’re friends. I think we’re friends. You wouldn’t consider yourself a chef? Isn’t it in your name? Well, I don’t know. It is. Isn’t it like handle, Chef Josh? Yeah, yeah, yeah. But it’s like, you know, gold is in the name Fool’s Gold, but you don’t. Sometimes your jokes aren’t worth it. It’s not a joke, I’m literally this is an actual preceptive language. I’m telling you right now. Like an open faced sandwich. It’s wasting time. Right now you’re literally wasting time. I’m wasting time by being slow at folding tortellini. Right now make it stop. You can make it stop, but you keep talking about it. I refuse. I guess I’d throw myself off so the other people could live. Can I talk about me more? So many people, they’ll, uh, they’ll contact me in some form or way, and they’ll say, You’re so talented, I think one day you’ll have your own show. You have your own show. That’s what I say. Well, I don’t say anything. Oh, they mean like, they’re saying that maybe on YouTube, to them, isn’t making you fulfilled. Or they’re saying that that’s not like a show. You guys, everybody in this room has complete control of this show. You guys get to do stuff as friends and make incredible content. This seems like the dream, no? Yeah, it really is. Like, I can’t imagine anything better. It sucks that I’m still not like, happy, happy. You know, but like, otherwise, so you’re saying the actor’s going off the boat. What can you do? No, I said I’ll go off the boat. Wait, would you actually sacrifice yourself? No, I wouldn’t do that. I need to be around. So this is clarified tomato water. We’ve blended up tomatoes with aromatics and we’ve ran it through a coffee filter, actually. Aromatics? What do you mean? Yeah, aromatics, onions, garlic. Yeah, just some eucalyptus oil that we stole from the gym. Is this like smell-o-vision for like, uh. It really is. Do you remember the first time you heard the term smell-o-vision? Yeah, I was young. And I’ve never forgot it since. Who said it? Uh, Brad Pitt. I ran into Brad Pitt one day, he goes, Man, you ever seen the movie Smell-O-Vision? And I said, Brad! I’m such a big fan! Fight Club? Thelma and Louise? It was early days. And then, um, he’s like, Yeah, you go into a movie theater and they put different smells in there. And I was like, wow! So I saw, I saw, me and my friend Gil went and saw Fast and the Furious in 4D. And, um, give me something to hit. Do you think I can get this airplane? Does that go all the way to that garbage? Quick pan, a quick pan will do you well. Ready? If I do this and that, I, you, we got to make a shirt that says I’m great with paper. All right, ready? What percent are you taking off that? It’s tough because there’s not enough wing. It’s not, it’s too heavy. It’s not my usual paper airplane. No, I meant what’s your percentage cut on the I’m great with paper? That’s going to be 92. Okay. You’re making it too easy. You got to pull it back. Oh, now I’ll move back. This might actually be harder. If it’s that close. No, then you’re not letting it take flight. Can you see me here? Yeah. Okay ready? I don’t feel confident about this, I feel confident. Oh Benjamin wait has the second plane hit the trash can do we have a second one? Oh Josh! Now we have to cut it. Now I’ve ruined something. You gotta cut it, you ruined it. I’m so sorry. Oh my god, you’re cooking still? Yeah, so we have the ravioli in there. So what I’ve done is I’ve added some basil oil Do you want to try the tomato water? Yeah, what is tomato water? So we blended tomatoes and then we, uh, with the aromatics and then we ran them through the coffee filter. Let’s do it. I have a pocket spoon. It’s going to be too hot, right? It’s gonna be quite hot. Yeah, yeah, yeah. So I’ll wait, of course. If I blow on it, is that too intimate or would you I’ll, I’ll blow on it. Light, bright. A little bit, a little bit of MSG. A little, kind of that bacterial. You ready? Flavor in there. I wish it was tomato season, but. Oh wow! Right? There’s so much flavor in that. Right? I’m tasting onions. Mm hmm. That’s it. It’s a good flavor though, right? All right, Ben, we got our tortellini. I’m just gonna plate these up. And what’s this in there? This, the tomato water. I got it. You’ve tried it. Yeah, but what does it have? Aromatics in it? Well, it has several aromatics in it. But mostly. Onion. Onion. That’s where you make your money. Very, very careful. We’re being very careful. And tell everybody what this is one more time. Parmesan and oregano. Shh. Shh. The goal was to touch all? It really was. And we have. Should we put it here? Do you feel confident in that? What, what, how can I ruin it? Well, no, I, I, now I regret asking. I feel like if you. I’ll spot you, but you go. How can I, how can I make it bad? Well, no, if it, like, shifts around and then. Oh, okay. I don’t know, the oil’s suspended in the water. I think once it settles, it’s great. I’m very excited for this. I’m very excited for you. Oh, it’s already beautiful. So that filling should have a lot of super, super concentrated tomato flavor in there. Mmm. That’s really tasty. I mean, the tomato inside is really yummy too. Do you think that the complexity is actually matched by the flavor? Oh, interesting. The, the thing that’s really making me be like, wow, that’s amazing, is the filling of the pasta itself. That’s like the strongest flavor, but that mixed with the water underneath is really beautiful. You’re going to love that. It’s really tasty. Can I use your same spoon? I don’t have my own. What do you think? At first it tastes like that ragu, that bolognese, that tomato that’s been like cooked and cooked and cooked, but then it finishes so clean from the tomato water, from the basil oil. Do we get, do we get more pretentious as the show goes through? Yes, literally, yeah. We could have said this about anything, man. All the time, like, yeah, that was pretty good. Yeah, three yolks. The feeling of the aromatic water against my tongue. How many Joshies out of a thousand does this art piece get? I think, I think the, um, Vodka a la Vodka is my favorite so far. Yeah. But this is, I think, tied with it. I think, so 850 Joshies. And we’ve reached it. This looks unbelievable. It looks like there’s so much going on. The apotheosis of complicated pasta cookery and questions, and I’m very excited. We’ve got some shallots going in butter right here, but I’m actually going to work on some garnish right here. So here’s some frozen shrimp rings. I’m just going to go ahead and dredge these off. We’re going to fry them. And this is a sonic thing for rings. Well, well, well, you’ll see. Suspend all of your sonic suspicions until the end. I’ve already stated it, so it’s hard to suspend it. Suspend it post taste. Okay. Now, those are breadcrumbs? These are breadcrumbs. These are, uh, Panko breadcrumbs that have been blitzed a little bit. Uh, don’t know why I suddenly switched to German. We put them in a blender. In my head, I’ve, I’ve, I’ve, I’ve, I see something there that looks a little Sonic-y. I see rings here. What do you see over there that looks Sonic-y? I see, it looks like literally a dead blue hedgehog. Ha ha! I don’t think you actually killed a hedgehog. You didn’t, you can tell me you didn’t kill a hedgehog, right? What? The hedgehog actually died of, uh, disease of despair. Disease of despair. Alcoholism actually took the hedgehog’s life, which is a very real problem. So we’re taking a little bit of dashi and we’ve added that to the, uh, shallots cooking in the butter. I’m gonna take a little bit of saffron. I think saffron. Oh, so you already put them in the deep fryer. Those are in the deep fryer. Those are going right now. And maybe we talked about how you brought out uni and I said, literally my least favorite food in the world is uni. I did. That was tremendously disappointing when you said that. Um, but. Because you wanted to break 850. This stove turned off again! This seems like a lot. This seems like you’re doing too much. I have a question for you. See, the last thing you need is to do another question. Ben, you’re a big fan of Calvin and Hobbes, is this true? I am! Bill Watterson, when I was in, uh. Calvin believed in universal original sin, but also the divine predestination of a loving God. Philosopher Thomas Hobbes believed that man was ultimately self interested and, if left without a governing class, would descend into a chaotic and. I gotta read it, I gotta read it. Are Calvin and Hobbes views of determinism ultimately complementary or contradictory? Okay, I wanna give a real answer. Ben, you’re a big fan of Calvin and Hobbes. And then I was gonna tell you a, it’s a funny story, but you robot voiced through it. Theologian John Calvin believed in universal original sin. So basically man was born wicked. Man was born wicked, okay, but also the divine predestination of a loving God. Yes, like man was born wicked, but shall be saved through faith alone. Philosopher Thomas Hobbes believed that man was ultimately self interested, right? And if left without a governing class, would descend into a chaotic and cruel state of nature. Okay, so the idea is being so narcissistic and not having anybody governing these people, everything would go into mayhem. Are Calvin and Hobbes’ views of determinism ultimately complimentary or contradictory. All right, I understand the Hobbes one. John Calvin, uh, sin, you’re born with sin, but if you follow God, then you can become without sin. Correct? Yeah. So basically it’s either you can follow God or you can have a governing class ensuring, you know, uh, a virtuistic acting. Do you think those are inherently contradictory or complimentary to each other? I’ve read this three times and I still don’t know what’s happening. Um. Pasta’s getting complicated, that’s getting complicated, everything’s getting complicated. I know, I really wanted to try to give you a real answer, but I don’t know what’s happening. We add a little bit of sake in there. Oh wow, incredible. And you haven’t even told me what we’re making. Are those rings as well? Absolutely. These are rings. So these are Sonic rings, we’re in Sonic rings. And is that stove even working? It’s called Annelini. So annelini is like effectively the legit version of SpaghettiOs. Oh my god, that’s the shrimp? That’s the sh oh. That’s the shrimp rings. Yeah, yeah. They look amazing. I kind of, okay, yeah, go ahead. What’s this dish called? What’s this dish called? We didn’t name it, right? Uh, Sonic’s Gold Rings. It looks like reading, right? Read Sonic’s Gold Rings. Yeah, I think that’s what it is. Because you have those rings, and this looks like it’s going to be amazing. By the way, the more, can I tell you something? It’s like a good movie. When you leave a good movie, you think about that. Take care, man. Good to see you. Fun to hang out. Thanks for hanging out, man. You were talking about movies? Thanks for coming on the show for the first time. Of course, anytime. I really appreciate it. And just whenever you want, just leave and put your disgusting hands in my pasta. I totally forgot I had a, I had a piece of pocket rye. I didn’t forget. Do you, do you want some uni on the pocket rye? I don’t like uni. I know, but this is to test if you want that uni on, if you’re like, silver balls today. I just want very little bit. Well, do you want it on the pocket rye? Yeah, stop calling it pocket rye, my man. What do you call it? Just call it rye bread. It’s rye bread, buddy. That’s way too much. You’re friends with me. It’s a whole. Ugh, I’m gonna hate this. You’re asking, this is my hot ones. Cheers. Cheers. Oh, hah, we serve Ben nice food. Beautiful, fresh, Santa Barbara sea urchin. I prefer it to Hokkaido. How do you feel? I can do it. I like that. You can do it? Yeah. I’m, I’m a fan, but I want you to, I want Do you think this is the best, There’s a lot more coming. Do you think this is the best dish so far? Absolutely not. Do you? I don’t know, I’ve only had the thing I hate the most, so I can’t tell. It’s very good. You’ve literally given me the thing I hate the most, and then you said, what do you think? It’s very good, but here, I’ll, well no, we’ll start, we’ll get the dead hedgehog. I would say, skip, skip, no what is it? It has to be that durian, right? Skip. This is, well, now I don’t want to tell you. Oh, it’s, it’s. You haven’t, you haven’t given me space to allow myself to be honest with you now. Ok, I’d love to know what this is. Does it look like a wig? It’s sea urchin. Oh, which is this. Yeah. What a mess. All right. So it’s basically like determinism like is predestination just determinism plus deity. Do it in the simpler terms like you did before. Predestination like you’re, you’re born, right, god knows everything that you’re going to do before you die, even if you are just uh evil. So essentially there is no fate. Got it. So if you have free will. Well, I love the idea of free will, the idea, of course. I’m a Hobbes man in this because free will is something we have to believe in. If that’s not the case, then what happens, you can’t grow. You have no, you’re just a robot. You said you’re a Hobbes man. Are we not using plates for this one? Oh, gosh. Shoot, shoot, shoot. So you’re putting it in the thing that supplies the thing I hate the most. Yeah, yeah. We can eat out of this, too. You said you’re a Hobbes man? Wait a second. So, can you give me a moment? No, I have a terrible joke. Can you say, yeah, I’m a Hobbes man? Can you do it? Wait, no. Is that why you kept pushing? Yeah. So you say you’re a Hobbes man? No, no, the joke isn’t gonna get any more. Yeah, I guess I’m a Hobbes man. They actually prefer to be called Hobbits. Can I tell you the problem with you and comedy? Go ahead. Yes, they do all the time. I just don’t think you guys get along. I think you’re friends, but I don’t think you get along. Me and comedy? In what sense? In what sense? I think you’re actually really funny. Like, we hang out a lot together, but we don’t. I appreciate that. Alright, this. Ugh, I don’t like it though. I know, but you said that you could do it. This I want to try. And so, do you want me to just spoon you a little bit? We have some more pocket rye if you want. No, no, I want that other little spoon, little spoon. So this is a mother of pearl spoon because you’re not supposed to let, uh, metal touch the acid. It’s really, really yummy. And you’re putting it on that Uni. I think this dish would have been unbelievable if you skipped the Uni. Yeah, there’s a lot of stuff you could have done. What do you think of the term Yes Chef now that The Bear’s become so big? I like Yes Chef, ironically, not seriously though. I wonder if chefs who work in kitchens all day hate that everybody has to say Yes Chef when they see them. You think they feel like a part of their culture has sort of been stolen? What else? Oh. The shrimp rings. And then, I’m just gonna On the rocks, my man? On the rocks. Don’t we want to put it on the thing? I was gonna kind of hang it off of the uni. What is this called, Josh? Do you know the Latin word for ring? No. It’s anus. This is Sonic’s anus. You said Sonic’s rings, it was amazing! He said Sonic’s rings! Sonic’s rings is incredible. Okay, can we laugh this in 3, 2. Ben, here we have the most complicated pasta of all! These are Sonic’s golden rings! Yep. In the uh, I suppose the dead Sonic carapace but it is an Uni to be clear, with an Uni on top. We have a, uh, dashi and beurre monté sauce, a little bit of saffron in there. You should taste a lot of the sea from this Golden Ossetia caviar. And the uni, we have the piped shrimp farce rings on the outside. For someone who doesn’t really love uni, do you think I should, for, in order to understand what this dish is, should I eat that? Or do you think I should eat around it to give you a real Joshie score? I think you have to eat through the uni with the caviar. I think you have to get everything in one bite. Should I put the shrimp rings or no? I think just eat it. Don’t, don’t eat it on the platter. This is a snack. So the blue from the sea urchin is now on the pasta, so all the pasta is blue. Can I tell you the original idea for this dish? I’m assuming the pasta, I’m assuming it’s just spray painted blue, right? Like it’s a, it’s food dye. Okay. What do you think of the flavor? I think I want it, let me taste it by itself. I want to give you a proper Joshies score. This is the first and maybe only time. A lot of saffron, a little bit of kombu, some smoke, some sea. And you want me to take a bite of this also as a snack you said? I did say that. Okay. Yeah. What score do you think I’m gonna give it? I don’t like to play this game. This feels, this feels a bit emotionally torturous in a certain way. This feels like 550 Joshies. You know what? We’re trying our best. And we ended with the most, um, the biggest risk. Thank you. And of course, when you take the biggest risk, you’re gonna have the biggest fail. And that’s comedy, folks! Ben, uh, I had a great time, man. I love, I love hanging out with you. Should we hug? Should we hug? I think we should hug. I think we should hug. We should hug and then you should deliver a plug for Sonic 3. You should hug me and then kind of comically spin me that way so you’re facing the camera. So if we’re like, oh my god, that was so fun. And then you violently spin me. So you’re now doing the Sonic plug. Oh, I got it. As if it was like a, Wouldn’t you spin me then? My face is here and then you pick me up and spin me so my face is there. Oh, to, to Taylor, to Taylor. I hope this is all gonna be in it. Yeah, yeah, yeah. Okay, so wait, I’m sorry, I’m spinning you backside or frontside? This is your idea, my man! Okay, but yeah, but then you change it’s not. You said spin, I don’t know what the hell’s going on! You literally. Yeah, okay, here, just, just, just jump up. Yeah. And then I would have to do a full 360. Sonic 3 is coming out on, uh, December 20th. December 20th, Sonic 3 is coming out. It’s gonna be me, Keanu Reeves is playing Shadow. Incredible. Okay, Idris Elba, Jim Carrey’s playing two different roles, and it’s just more action, Josh. It’s more action, it’s incredibly beautiful CG, and there’s incredible comedy, incredible heart, and Shadow. And if you love the Sonic movies, and the Sonic video games, you’re gonna love this. Join us next time on, do we name what this show’s called? Whatever you say right now is the official name of the show. Um, the five, five stages of grief. Oh boy. See you soon. And from, um, I guess you wouldn’t call yourself a chef nor a YouTuber, what would you say? You are a writer. Writer Josh, and uh, I guess I would say I’m an actor comedian. Um, we wish you well. And as we do on every show, Josh downs one big piece of uni and says his catchphrase. Here it comes. To camera. Man, these bananas are good! Hey you! Cook up your own feast while wearing the Mythical Kitchen apron. Available now at Mythical.com.