Today, we push the boundaries on a McGriddle like the McGriddle boundaries have never been pushed. Lily and I are giving the beloved McDonald’s McGriddle a Northern European twist. Medizter Pols. Medizter Pols. How will Ski Queen Yetost taste in this breakfast sandwich? I don’t want you to put it in McGriddles. What about the Medizter Pols egg and Ratsuhi griddle cake? Am I saying any of these words properly? Ratsuki. Spelled Rikuchi. Or is Lily’s main accent gonna throw me off? Am I talking that crazy? Hopefully we can stay on brand and pull off our fancy plan. We have the McGriddles. It reeks of fake maple syrup in my car. I like that smell. Do you actually? Yeah. It smells like gasoline, but in a good way. I love the smell of gas. You know what I love? The post play of Angel Reese. Who’s that? She’s a WNBA player. WNBA player. That’s right. You love sports and heavy metal music. We have so much in common. Yes, I do. Oh, it’s so greasy. Are you a McRiddle’s fan? I don’t go out and get, like, McDonald’s breakfast often. No? It’s just a treat. Like, you don’t Get it every day. I love mcdonald’s breakfast. I think literally chef to chef Just taste the sausage by itself and tell me it’s not like the best spice meat product in the world. I love how soft it is. Oh, I just can’t I don’t like the pancakes. Really? Sweet and salty. No matter how many times I try the McGriddles, and yes, there is no singular McGriddle. The copyright is McGriddles with an S. Implying that each of these is a McGriddle. Mm-hmm. And then this becomes a McGriddles brand sandwich. It makes sense. Duh. What’s happening with the egg when it does that? Oh yeah. There’s air pockets. There’s a strange crystalline structure in the egg. I think the eggs are kind of steamed. It’s like actually a pretty good fast food egg. It’s like the Vietnamese, um, the pond on. Oh, like the mochi, the mochi cake that you like to steam? Yeah. Interesting. How do we, how do we get that texture? I don’t know. This is a nostalgic sandwich and it’s our job to make it fancy. Do you think we could do it? I have an idea that I’ve been percolating for like six years. Since you worked here? Yeah, because I’ve done the fancy McGriddle, but with Rhett and Link, like, literally six, seven years ago and I made a normal pancake and like studded it with a little maple, whatever, but I’ve regretted it ever since because a very special recipe that I’m going to try. And if you’ll indulge me. Yes, I will indulge. I’ll be your sous. You got any cool ideas? Uh, no, I’m just gonna let you handle it. Have you had skikulnetos? No. Would you like to try some skikulnetos? Why are you talking like that? I thought I’d start with a perfect Norwegian accent. Most of the fancy things, you tend to go to France, you tend to go to Japan, those are the cuisines that people pay top dollar for. I want to pay some homage to the rest of the world. Like. Scand a freakin avia, dude. We’re going to some fun Scandinavian delicacies here. So, I am going to make an American cheese slice. Except it’s actually going to be a Norwegian cheese slice. Try some of this. This is called jettost. It’s technically a type of brunost. It’s so brown. Which is Swedish and Norwegian for brown cheese. This is one of my favorite products in the world. This is called Ski Queen and it’s typically eaten like as a snack before or after you ski. This is pure caramelized goat’s whey. It’s so good. It’s so awesome. They call it caramel cheese. It gets this like natural almost American cheese like texture. It really tastes like caramel. I’m super stoked to turn this into an American cheese. We’re cutting this with some pure raw white cheddar grass fed. It’s made from raw milk. Technically illegal. I’m gonna make a sausage. How do you pronounce it? Medeisterpolst. Medeisterpolst. I feel like you really have to put the accent in there to pronounce it, right? It’s kind of like a, it’s a little thing. Medeisterpolst. It’s very lullaby. Medeisterpolst. Medeisterpolst. Medeisterpolst. Yes, how are you doing? I’d like to eat the Medeisterpolst. Yeah, that’s good. That’s how, yeah. Yeah. It’s like, just imagine you’re pronouncing an IKEA furniture with every word you say. Yeah. Omaha duck. Yeah, so medeisterpolst, it’s actually one of my favorite sausages. I got so geeked when we decided to do just Scandinavian food. It’s a Danish sausage, typically made from pork. I first had it, you ever go to Solvang? Yes, I’ve been once. It’s such a cool town. There’s a town in the middle of California on the coast too. Sunny California. It’s, it’s just Denmark. They dropped a little Denmark. Yeah. In a random part, and they serve pea soup. And there’s an ostrich farm. There’s ostriches and pea soup and windmills. It’s sunny California. Yeah, it’s called Solvang. It’s ridiculous. There’s a place there called Paula’s Pancake House. I had a sausage called Meister Pulse there. It was so good that I bought 12 sausage links. We kept it in our trunk for the rest of the vacation in a cooler. We took it home. I’m adding 20 grams of sodium citrate. This is a chemical emulsifier. It’s going to allow all this cheese to bind together and get super silky smooth. Yum. So you do seven, no, sorry, three grams per a hundred grams of cheese. Just a little milk. Still coming out. Let it come out. All right. I’m shutting it off. Yeah. A little bit of milk heated with the sodium citrate. Dump all of our cheese in there. I’m gonna season this with, we have some ground nutmeg. Hell yeah, dude. Straight from the ground, man. None of that tree nutmeg. We hate it in here. We don’t mess with tree nutmeg in the kitchen. I have some bath salts. Nice, dude. Straight from the bag. Straight from the bag. It’s really popular in Bangor, Maine. Bath salts? Yeah. Wait, is it real? Is it a thing? There was a problem. It was the problem called Lily Cousins. Yep, I just took bathsalts Where are you from in Maine? I’m from Brooksville. I would not call it a city. Okay. It’s a town of 900 people. Okay. What’s the town known for? Like, what do people, you said Brooksville? Brooksville. Brooksville. No, just Brooksville. Brooksville. Like vill. I can’t understand you through your Maine accent. Wait, am I Brooksville. Do I have an accent? What’s Brooksville known for? Um, just being like rural. Am I talking that crazy? I feel attacked right now, what’s up? I’m sorry, we’re an equal opportunity employer, we don’t discriminate against mainers. Colby’s laughing because my main accent comes out with like specific words. Does it really? Like what? To be clear, like no BS in here, I’ve never heard your Maine accent. Oh, scallop, yeah. Scallop, yeah, yeah, yeah, that’s a big one, I heard you say that, I just thought you were weird. Okay, that’s how you pronounce it. Do you cowl somebody or do you call somebody? You call somebody on the phone. Yes. I’m adding some egg white, some potato starch, and then we have our Erewhon on bone broth. Wow, what was that, 80? Oh god. Oh no, you’re ripping it straight. Is it not gelatinized? It, we warmed it up a little bit, so it had a nice little pour. That’s actually a pretty damn good broth. I can taste the celery in it. Do we, for real, how much was that? I think like 20 bucks. Can’t afford not to, man. Alright, I’m really putting some elbow grease. Look at this thick caramel cheese. That’s brown. Yeah, it sure is. That’s why they call it Brunost. Bruno’s. Brunost! Brunost! Brunost! You gotta go to, uh, Brunost! Brunost! We have some clove, another warming spice that I’m going to add in. Clove is, I’d say, even more powerful than bath salts. I agree. You know, you add too much clove to a dish. Messed up, add too much bath salts to your life, you get arrested in Jacksonville, Florida. I’m stirring this cheese up, it’s looking pretty good. I’m gonna add the rest of this. And even, I might thin it out just a little bit, cause this cheese is melting thick. I took my gloves off at the wrong time. I don’t know how to cook anymore. Why were you wearing gloves in the first place? I don’t know, I just thought it was the right thing to do. No way, man. All right, there we go. This is wet, but it is going to come together. I know it is with the potato starch, so. Check this out, dude. It’s called cooking. I mean it is. That’s nice. Thanks. Look at that beautiful little picture that I made. You could hang that up. I should hang it up. You want this for your fridge at home? Yeah, I don’t want you to put it in the McGriddles. What? Can we make something else not McGriddles? I don’t enjoy them. It was your idea. I was, I know, I know. And I was like, you know, we never like to, to, you know, talk crap in any food. You know, I know a lot of people like them, but I just said, I want to eat something else. Okay, well, it’s too bad. We’re already shooting this episode. Can we please make fish tacos? No, we’re gonna make the McGriddles. Like, everyone is here in the room. Like, we’re not gonna waste everyone’s time. I know, but what the. I’m gonna take this and I’m gonna pop it in the fridge. Can we eat this in my car, at least? To try and get the smell of the McGriddles out? You can, I’m not coming. Is it? Yes. This is it! What is it? This is my six year regret. Okay. What is it? It’s that we didn’t make racuchy. Hmm. Ra. We could have made racuchy, racuchy, and I didn’t make racuchy. Now you can make racuchy. I’ve been thinking about it. Now you make the ra, raki, racuchy. Not zuki zuki. Oh, she’s just saying it with a Maine accent. Not a, oh my god. Not a no. We’re making polish pancakes. Racuchy are yeasted pancakes. Mm-hmm. The McGriddles. Pancakes the McGriddles themselves. They’re like tougher than a normal pancake, right? It’s got a little more chew. Uh, it kind of melts in my mouth. That’s the grease. That’s the grease. Yeah. Yeah. Sorry. That’s the grease. It’s super tough. That’s the grease. I don’t know. I made it with normal pancakes last time and to me like they don’t have the, they don’t have the mouthfeel of bread, you know? Does this remind you of the lobsters in Maine? Stop! You’re so much more than where you’re from, Lily. Yeah. Easton pancakes are very cool. They’re typically made with apples, but instead of apples, we’re going to put some maple sugar in the actual pancakes, and then we’re taking, what the hell those are. These are, um. From Le Bon Garcon in California, and they make really fun caramels, this one’s gingerbread because I assume that the likes, like, they like gingerbread. Who? Who likes gingerbread? Scandinavian, the people of Scandinavia. The Polish Scandinavians? Yes. I said we’re going Scandinavian, but this is, it’s all north, it’s all northern Europe to me. it’s not the same, but you know what I mean. It’s, we’re adding the yeast. To the milk. So typical pancakes, right? They’re leavened with sodium bicarbonate. They’re leavened with like a baking soda, baking powder situation. But this, the yeast, is gonna give it like a really interesting chew. And I’m really excited to see how this turns out. This has been a big fantasy of mine for six years because I, what, dream big. Not fantasy like that. When you say, Ooh, fantasy, that sounds weird. It could be a fantasy league. It could be a fantasy league. Fantasy pancake draft. What are you taking first overall? Um, I’m gonna take the one that went to the Lakers. You’re taking Luka Doncic in the Fantasy Pancake League. Yes, correct. Because he’s Slovenian, you think Slovenians have good pancakes? Patrick Mahomes. That’s a different, that’s an entirely different sport. He’s from Texas. They probably make big pancakes there. They’ve got a large people in Texas. 42. 42 is a number. That’s Jackie Robinson. Jackie Robinson. Jackie Robinson, first, uh, Major League Baseball player to break the color barrier. You’re gonna take him, he’s a national hero, I will say that. Our Scandinavian Recipe is in honor of Jackie Robinson. Um, Jackie Robinson and I both were on the UCLA track and field team. That’s pretty cool. Yeah, it kind of actually, it kind of is. I’m actually genuinely proud of it. I’ve been thinking a lot about legacy lately as I’ve gotten older and it’s like, yeah. I grew up with a bunch of people that just like stayed. You can do great things in, where are you from? Maine! No, the city. Oh, Brooksville. Brooksville. These are some, uh, glossy caramels. That’s really exciting. Can I eat one of the caramels? Yeah. Is it gonna pull out my fillings? Cause like, you know, I get very scared about that. I can, I can melt it in my mouth for you. No, no baby birding. We had to make a rule in the kitchen, no baby birding. You can just like I’m scared. I’m scared of the fillings. Just like swallow it like a pill. Oh, are you gonna die? Oh, we want this to be like kind of a losing pancake batter. I’m gonna put a little sink water in it. This is a nice caramel. Tastes like gingerbread, like the Scandinavians like. It’s one of the top three breads in Scandinavia. First, it’s brown bread. I love brown bread. Am I rune bread? I don’t like that bread. Yeah, I don’t like it either. I much prefer the Eurovision stylings of Scandinavia. Uh, the fins. Incredible. Cha cha cha by Karia. I don’t know what you’re saying. You know, the Finns. Finland. Oh, Finland. Yes. Where’s Hansel and Gretel from? Are they a Eurovision duo? I don’t know. The one that like, you’re like, ooh, are they brother and sister, or are they lovers, or are they just, uh, you know, Moldovan? Yes, they lived in a house of gingerbread, I thought. What are we doing with the caramels? I kind of feel like I missed it. We’re gonna put it in the batter, but after it proofs. That big? Look, I don’t know. Maybe I’ll make them smaller. Wait, you mean we’re gonna put it in the batter so it’s, cause we need to try and create the air pockets of syrup. Because there’s little dots of syrup inside. You like this? You want me to make them smaller? I’ll make them smaller. It’s all gonna melt together anyway. I’m thinking like, kinda like way small. Yeah, I like, like this small. Okay, we’re gonna be here all day. Right, cause this small, yeah, I wanna do this, right? I love the McGriddles, it’s my favorite breakfast sandwich. It’s gonna look like you chewed it up and spit it out. I think we make little small balls like this. That way we put it in the Racuchy batter, and then the Racuchy is gonna naturally steam to create this little maple ball filled Racuchy. Okay, stop, I don’t like that. Racuchy. So, like, in my ear. This is, to me, a very Polish hand gesture. Racuchy? You know? It’s always a question. They never exclaim Racuchy. It’s always Racuchy. It’s pronounced, or it’s spelled Racuchy. Yeah, it is spelled Racuchy in American. It sure is. I’m gonna put one ball in there. 600 more to go. Glinda’s in here. Wicked. [riffing] Ahhhh. ahhh. What are you doing? Is this even popping? I don’t know, uh, this is all the yeast from our Racuchy batter. Um, we’ve let it ferment and all the yeast is consuming, uh, what does yeast do? It like eats, it eats, um, sugar, sugar, sugar, and then it farts, uh, carbon dioxide, carbon dioxide. It gives doughs, wheat based dough structure, using gluten, oh my god, we’re so in sync. We’re like Glinda and the green one. Um, I’m gonna do the, I’m just gonna use this like, like a bar of soap, and I’m just gonna. That’s awesome, dude. That’s incredible. I bet that feels sick. It’s really nice. You’d never understand. I know, can I do it? Can I have a, can I have a turn? Yeah, okay, you can have a turn. Bare mitten it, huh? Yeah. Ah. And now you just rub it. Oh, wow. And you have a, I touched the griddle. Ow. Okay. I’m gonna put some egg, Erewhon egg, onto my pan. This is at a really low temperature. Oh no, that’s. Racuchy. The Racuchy batter is really interesting to work with. I think we’re doing great. I feel like I had a plan. It’s fine. Of what to do with this, and then that plan’s out the window. My plan is to like dollop it in and then use a chopstick, just like they do in Norway. Everything is so slippery right now. Definitely. I have some pork here, because Scandinavian people like meats. That’s a harmful stereotype, Lily. That they like meat. That’s messed up. I feel like there’s a lot of like, meats. There are a lot of meats. Well, there’s a lot of meat. They eat reindeer. I had reindeer. You had reindeer? Yeah. Have you been to Scandinavia? I’ve been to Alaska. That’s kind of the Scandinavia of the United States. Yeah, so I guess I have been. We got our own Denmark and California. And we got our own Sweden. Why does the U. S. own Alaska? That’s a weird thing that we did. Should we not anymore? Well, it’s just are we trying to give it back? I wish California was its own. Were we trying to give it back? Was that a thing? You wanna you’re trying to secede? Yeah, I wanna be our own country. I saw that Jesse Plemons movie. The what’s the name of the movie? Yes! Civil War. Yes! I saw that. Worked out pretty poorly for everyone in that. It was too realistic. I love Kirsten Dunst, and I’m not afraid to say it. Get her on Last Chance. Bring it on, Virgin Suicides. Wimbledon? Have you ever seen the movie Wimbledon? Oh my god, it was challengers before challengers! Kirsten Dunst made a tennis based romantic comedy with Paul Bettany called Wimbledon. And her father, he goes, don’t fall in love, it’ll make your first serve weak. And then, what does she do? Falls in love. And then what happens to her first serve? She dies? No, it gets weak. Oh god, are you? I don’t know. The Racuchy is rising really well. Um, I like the little caramel balls. They’re starting to melt from the steam of the Racuchy. Yeah. BJ’s needs to make a Racuchy Pazuki. Racuchy Pazuki? It’d be nice. It’d be really good. How’s your bonda omelette going? It’s okay. Okay. It looks, I mean, there’s so much butter. There’s a lot. Well, I think, I think it’s pretty easily explained. Yeah, this like, can we just like shake hands? Just see how it feels? Not with the butter. Just like what? Yeah. Oh. Yeah, I didn’t like that. I need to coat my hands in butter so they don’t burn. That doesn’t even hurt. Oh! Do you want a spatula? Can you flip it? My hands are burnt pretty badly. Now that’s what I call Racuchy! That’s, that’s also the name of Poland’s biggest reality show. Now that’s what I call Racuchy! Oh yeah. Yeah, buddy! Oh, it’s not even that hot. Racuchy while we’re scootin, give her a flip. I mean. That one needs a little more time, but it looks good. I mean, this is Here, check this out. Oh shoot, I’m spreadin it. What if I just kinda do this? Will it drip over the top? Why is this worse than her just bare mitting it? Well, high five. In Norway, we use flame to heat rocks in sauna. Our Racuchy have leaked a little bit, which is perfectly fine, because this is gonna get some wet yetost cheese. We have formed this into a very flimsy sheet. Do you feel good about flipping that onto there? Do you want me to spot you? Can I help you in any way? No, no. Yes. No, okay. I’m still wet with butter. Yeah, I’m gonna be for the next couple days. All right, we’re just gonna peel it off. Peel it off like you’re waxing an eyebrow. The cheese is long. It’s a big cheese. Should we keep going? Yeah, yeah, let’s do it. I’m gonna put a sausage right on top. Sausage goes next, right? Sausage. Oh, feel that. It’s juicy. Texture on a medusa pulse. Cooked in duck fat. It’s tender and juicy. That’s incredible. Drop the egg on there. Oh, yeah. Our bonda omelette with the leeks, the potatoes, a little bit of pork. I’m gonna pork on pork on duck. Oh, that’s just a meaty, meaty sandwich. Place the top. Look at that slice of cheese. That is incredible. I, yeah. Did we brand it? Yeah. Let’s go. Stop looking at the cheese slice. Okay. You ever been branded before? No. Should I do it? Yeah, dude. Just like we’re in a frat in 1999. Oh. What is the M stand for? Mo Salon Alpha Theta Mo Salon Rules. Nice. Yeah. Were you, you were in a frat? I was in a frat, yes. Alright, ready? Oh Jesus Christ, Lily. Wait, okay, wait. Dude, I don’t know. I’m, this makes sense to the cameras. So that means this? This seems like it shouldn’t be that different. No, um, right here, right? What? M’s are the same. I’m stupid. Okay, just light touch, light touch. Oh, yeah. Uh, Ah, shhh. What? It’s a W now. It’s a, it’s both an M and a W, depending on which way you decide to hold the sandwich. Lily, you just put MK on it! I am smart. Which frat was your frat? Cause there’s like the party frat, there’s like the academic frat, there’s like the ugly frat. Clearly not the ugly frat. Actually, I regret it. I joined it cause it was cool. Are you telling our viewers that they shouldn’t do things just because other people say it’s cool? Yeah, like I, I went in for the wrong reasons. I was between two sororities and one of them wasn’t as cool. And then I went for the cooler one, and I probably would have made more friends if I joined the less cool one. But you’re still cool. Like, what is cool? You know what I mean? Were you talking to me or them? I don’t know, everyone. Anyone who will listen. Is this right? Yeah, Lily, I’m so confused why you’re confused. You’re genuinely, you are actually the smartest one in the kitchen and we all look to you to make sure we’re not doing anything dumb. So this is kind of freaking me out. It’s like the episode of, um, It’s like the episode of Mean Girls. Mean Girls is not an episode. She’s like putting the little gems on. Is it Karen? And she, um, did it backwards. You know what I’m talking about? And she put it on backwards. And I feel like we have it on backwards. But I just want to put it on backwards. Put it on a pancake. Okay. I’m gonna put the K on. Kitchen, stands for kitchen. Kitchen. Here you have it. You got our fancy McGriddles. We have the Racuchy with gingerbread caramel steamed inside. I have a Norwegian bonda omelette. The Danish medister poles. Sausage, cooked in duck fat, a little bit of duck meat ground in there. The, the yet toast, Americanized Norwegian cheese. I think this is gonna be delicious. Yeah, we’re gonna eat it and we’re all oiled up for it. Your hands still covered in butter? Yeah, I decided not to wash them. I love that so much. Alright, before we get into this very fancy, northern European inspired McGirdles, let’s eat the original one. Let’s, let’s go back and retaste that beautiful gasoline smell. Oh, yeah. This one is somehow wetter than the first. It’s, uh It’s like a rainforest inside the package. It’s so steamy, so greasy. It’s got a really, I mean it almost like feels better than it tastes. Yeah. You know what I mean? It’s like a stress toy. This is maybe the most pleasant textured food. It’s like it hugs your mouth. I really like it. It’s addicting. I’m kind of coming around now. I love it. It’s like it’s really, really well crafted. Do you think we should wrap that in paper and just, like, spray it with, like, the thing that I used to spray my cat? Yeah, yeah, wrap that up. There you go. Wrap it. Really kind of mash at it, though. Kind of, like, and then you got to kind of pat it in. All right, cut it in half. Keep it in paper. There you go. Form it. You know what I mean? Yeah. Get it all in there. That’s the secret in the McGriddles. Nice. I mean, we’re getting the pockets of syrup in there. You get the doughrat, like, look how spongy that is. I love it. The sausage looks incredible. It smells great. A little bit of potato and leek. Yeah, it’s gonna be perfect. I’m loading up the first bite with that yetto that fell in the wrapper. Wow. Hey! I love. Oh my god. It’s good. Dude, it’s a sausage. The cheese adds some sweetness, but like sharpness from the white cheddar. You getting the candies? Yeah, just suck them out. I really like this, this um, how do you say it? Raccucci. Racuchy. Yeah. I really like them. The texture on it is incredible and it eats more like a sandwich bun to me than the McGriddles. It’s nice. It’s not as sweet, but it’s enough sweetness. You know what is really crazy about this? By using those warm spices, like you’ve changed the entire flavor profile. This tastes like something Scandinavian, right? These taste uniquely Scandinavian with, with the, your Norwegian high jumper roommate’s mom never cooked you Scandinavian food? No. Oh, mine did. Shout out to Moritz. Thank you Moritz for cooking for us sometimes. This is really incredible. It’s not like the best thing I’ve ever had. They didn’t have a lot to work with in all of North Europe. It’s very snowy, but you know what? It came out here and they made our lives just a little bit better with songs such as Queen of the Kings by Alessandra. Norway 2022. Great song. You know it? She, queen of the king. Nope. She’s like a big like techno like. So I have a question anyway, how much did this cost? On a great transition there, Lil. $207.40. That’s because we bought a lot of stuff Do you think this is worth like two hundred and three dollars more than that I really like the original, but this is fun. And I learned more about the scandinavian people And that’s what fancy fast food is all about. Do you know about the Sami? So they’re actually like an indigenous people from Scandinavia that are not like genetically linked to the Do you think my adopted family is Scandinavian? They have Scandinavian like lineage probably. Yeah, because they’re white, right? Not all white people from Scandinavia 99 percent probably but. So I’m Scandinavian. Are you white? Write in the comments if you’re Scandinavian. Wrist up your next fire meal with the Mythical Kitchen utensil set. Available now at Mythical. com