Today we try different kind of couples therapy. Hey, welcome to Mythical Kitchen, where dreams become food. We have a very special treat for us, for you, for everyone here, please welcome my wife, Julia, Nicole’s husband, David. Thank you. Thank you. There’s a camera here. We could do it better. The camera. We can do it. Oh. Oh. They say the mark of a good chef is if you can teach somebody to truly cook, then you’ve mastered your craft. So we are going to see if our spouses have learned through the best way possible, which is immersion because we have cooked almost every meal for them for the past five years, right? Yeah. My mouth’s really dry. I think I’m nervous. Today we are teaming up in pairs of two. To see who can make marry me chicken. But we’re running this old school, nothing’s prepped out. We’re walking in bags of groceries, 30 minutes on the clock. Who can get dinner on the table the fastest and the tastiest, now. Okay. There’s gonna be a little bit of a twist. Oh no. So the Pro Chefs here can help y’all for the first 15 minutes. But the last 15 minutes, it’s just gonna be on you to see how much you have learned, how much training you have absorbed. I feel like I can do this. I feel like I’ve been watching my mom cook all my life, so. Do you call Nicole your mom? No, no. My actual mom– But I do call him daddy. Is that weird? Heyo, y’all ready to get to it? As ready as we’ll ever be. Let’s do it. Julia, I have walked in through the door with the bag of groceries. Welcome. Well, thank you. Once this hits the table, the clock starts. Are you ready to do this? We got this. Do you consent to this journey? Absolutely. As soon as I set this bag down, you have to start cooking. We’re gonna cook Marry me Chicken. It’s a very delicious recipe. Do you know anything about it? Nothing. Fantastic. So as soon as I put this bag down, you gotta rip into this and get started. Okay? And after 15 minutes, I stop touching stuff and you’re on your own. Easy. 15 minutes in, you’re on your own. So it’s my goal to set you up for success. Are you ready? Yes. Put the bag at the table. I’m ready. 3, 2, 1. Go, go, go. Julie, get all the groceries outta the bag. Throw them back there. I’m gonna need you to go through all of these things and open them up. Rip it open. Okay. So this is what we’re working with today. Okay. Yeah. So let’s put our fats together. Let’s put our chicken together. We’re so good. We’re so good. I love you so much. Here’s a problem. I can’t open anything. Yes, yes, yes. You have little bird bones. Um, your nails are brittle ’cause you get, uh, what do they call, like a gel coat? Oh, look at you. Like X gel. Remember that time you came? I listened to you when you talked. Okay. Oh, I got it. Okay. And then, okay. Okay. Set up. What’s the plan? What are we making? What are we making? Tell me the plan. Right now we have bow tie pasta, speaking of which I have to get. Pasta water boiling. Oh yeah. That would be, that would be. Stove, do not fail me now. That would be– I’m gonna get pasta water boiling. So we’re gonna make bow tie pasta, and then we’re gonna make like a creamy, uh, garlicy, uh, brothy sauce. Okay. And then, and then seared chicken breast. Baby, I want a perfectly seared chicken breast. We could just chuck in the pasta. I want you to cook a perfectly seared chicken breast. You think you can do that? Okay. All right, baby. You want me to make a salad like normal or? What? What are you saying? Just like, make a salad. Right. No, you’re not making a salad. Why would you be making a salad? Because that’s what I always do. What part of Marry Me Chicken has to do with salad? Well, that’s why I married you, to make me chicken. Oh my God. Where’s the pounder thing? The what? Whatcha talking about baby? Come, oh wait, can I use this? Uh, yeah. Do. Yay. You can do that. Yeah. Okay. I, I like to do like affirmative relationship where, where I don’t say no to her. Okay. Here, it’s like raising a child. You don’t say the word no around your child. I don’t say the word no to her. She’s like, can I bash this with shatter glass? We only have 27 minutes! Okay, go back. Go ahead and start opening stuff up. We have to start cutting our chicken and seasoning it and then just putting it into a bowl. We’re not gonna do a whole filet of like chicken breasts. Okay. Because we don’t eat like that at home. So why would we eat like that, like, on this show, you know what I mean? You’re the chef, you’re the boss. I think this is a good opportunity for you to learn a life skill. Okay? Okay. On camera in front of people. Don’t embarrass me in front of the people, please. I’m not embarrassing you in front of anybody. Okay? What do we do? Okay, so what you’re gonna do, my love, is take one of these chicken breasts like so, and you’re just gonna cut it into little squares. Can you do that? You want me to cut it or you wanna cut it? Yes. I want you to learn on camera in front of all of America. That’s the worst. Cut one chicken breast and put it in this bowl. On heels strike arts. Okay. Okay. Strike. You know, she’s a black belt and she took karate. Show them your karate moves. I, I was you and you took a karate class. TaeKwonDo. I took a TaeKwonDo, but before that I took a women’s self-defense class with you. Yes you did. And we went, arwrehrehrehreh. And they thought, they taught us how to rake the eyes. You just. When you did that, you got raw chicken all over my eyeballs. No, no, no, no. I washed my hands safety first. She was there. I told that story when I did the TaeKwonDo. But yeah, she was there and all the women looked at me like I was going to attack them, probably, ’cause the sensei said, there’s a lot of dangerous men in the world. And then looked at me and then looked back at them and I went, whoa. But you, but now you know how to defend yourself. I don’t know. I feel like it taught me how to attack women. Yeah, I was a black belt in karate. Shout out Sensei Friedman. Sensei Freedman. That’s how you know you grew up in a Jewish town. When you did Showan karate and you had Sensei Friedman. He was the best. She was showing me videos of her doing that when she was like eight years old and Sensei Friedman’s just like, alright, everybody give me an “itch knee sun”. That’s right. Very good. Very good. Yeah. Sensei Friedman. Okay. How do I cut this? Put the chicken down. Okay. Okay. And here I’ll show you and then you, you learn after me. Okay. Yeah, just keep going. You’re doing great. Where are you going? To wash my hands. Hello? That’s the one thing I learned. This is not ah mm. No. You can do it. You can do it. Yeah. There. Yeah. That’s pretty good. Yeah. Yeah. You, you’ve done good. I now, I’d say get that out of the bag and then I can add salt and pepper to it. We should let the salt sit in there for like, oh, oh, okay. Where’s this salt and pepper at these like 15 minutes. Salt and pepper. Salt and pepper. I got a salt. Well, I got salt and pepper over here. Go wash your hands. Wash your hands baby. In here. You dirty in here. What in in the bag? It The chicken is in the bag. You want me to it outta the bag? Yes. Outta the bag. Outta, yeah, outta the bag. Onto that. This is just for raw meat over there. That kind grows just for raw meat. Beautiful. This is on, that’s what it has. Well, that water’s not gonna boil. It’s fine. It’s not gonna boil. Water’s gonna boil. Why’s gonna boil? We have 24 minutes. The pasta is going to be a race to the finish. Okay. I kind like, half raw pasta anyway, so yeah. She does, uh, you know, she also loves cold rice. I love cold rice. Snacks on cold rice on the fridge. There’s like a snack, just like a little snack salt. I wish I had salt, like a salt. I wish I had a nanny cam on you to figure out what you eat throughout the day. It’s the equivalent of like a, like a bird. You eat, like a New York City Street pigeon where you’re just like. Ooh, little piece of cheese. Ooh, a crusty bread heel. Oh, a half smoked cigarette. I should eat that. Yeah, literally. And then I, and then I’ll text him throughout the day and I’ll be like, can I eat this? And he’s like, yes. Send me a picture of like a, a little like thumbnail sized piece of Parmesan in the fridge. That’s all rind. Just go, can I eat this? And I go like, yeah, you’re the one that saved that when I said to throw it away. Okay baby. So what you’re gonna, you’re gonna take the salt and the pepper and then you’re gonna season the chicken season. How I season? Season liberally. I’m also gonna add some oregano because why not? No, no, no. I didn’t say to do that. Add the pepper. Add some oregano in there too. Ahuh. Very good, David. Say when? When. And then toss it with your hands. Toss. Toss it with my hands. Toss it with your hands. Just wash my hands. It’s okay. Part of cooking is washing your hands 50 million times. Keep going. Very good. Um, honestly, I feel really confident right now. Is that bad? What should I do? Wash your hands. What do I do? Hey, babe. Cooking. Cooking is fun! You’re having a good time. Why don’t we do this more often? Because every time you’re in the kitchen, my cortisol levels rise. So my thought right here is that I can build the bones of this sauce and get the pasta in there. So all you have to do is finish the pasta in the sauce and then sear the chicken basket. I’m so gonna be so time honest with you right now. I didn’t hear a word you just said. What are you listening to? I was trying to figure out which hand to use to put the chicken versus what hand to use to like put in the salt well. Yeah, that’s fine. That’s actually fine. Without giving everybody here salmonella, so. So we’re gonna add some olive oil, but also I’m gonna add some of the oil from the sun dried tomato. Love that. You like that? I love sun dried tomatoes. Yeah, I’m fancy. Okay, so this dish is called Marry me Chicken. Yes. Because you looked this up. It was like a 1982 Glamor article. Well, so it was a editor at Glamor Magazine in 1982. Had this, what was like a lemon chicken recipe and they gave it around the office and apparently every, it was called Engagement chicken. Engagement. Chicken, yeah. Because they would give it around the office, the recipe to all the women in the office and they would cook it for their significant others, and then they would be engaged or like the next day, and it happened to like four people. So clearly it works, right? And then like– 200 years ago, this would’ve just been like a witches spell and they would’ve like you, like you need to drink the toad semen. And then you’ll get engaged, you know? And so it’s kinda like the same deal. That’s how David and I got engaged. Toad semen? That’s beautiful. I remember that actually. Yeah. I remember I told you I was gonna put it in his a coffee. He did. She did. Yeah. That’s okay. It was extra chunky that day. What are these, what’s over here? What? What are these? Oh, shoot, dude, give me the butter. Butter. I started putting stuff over there and I totally forgot about it. This is great. I totally forgot to make a roux. I, now I’m the one completely messing up. Oh, no, no. Here’s what we’re gonna do. Oh no. We have so much time. We have to, oh my God. I have to stop cooking in five minutes. Oh, we’re rat [bleep]. Um, how it goes. Five minutes. David. Tell ’em how we, we met. Okay, sure. That’s a good story. Tell ’em the story of how we fell in love. The long story is– Don’t move the chicken so much, just let it sear. Well, I gotta flip it. No, you don’t need to do that. Ah, is it supposed to burn me? Yes. So we went to high school together, but I did not know Nicole existed. Sorry baby. It’s okay. Many years later, one of my friends were dating Nicole’s good friend as well. That’s right. And we met each other at a birthday party. That’s right. And I met Nicole and I’m like, that’s a really cool girl. Anyways, nothing came of it. Fast forward a few years, a couple meetups in between where we just happened to be at the same shindigs. Mm-hmm. And I think I was maybe a couple months out of a breakup, maybe like five, six months. You dated someone other than me. Yeah. I’m sorry babe. I know you did. I don’t like to share that part of my life, but I’m sorry honey. Nothing to be sorry about it. Got me to you. That’s right. I love you babe. I love you too. Yeah. What are you doing? I don’t know. You ruined my chicken. I think I’m just styling right now. Okay. Wait, I gotta put pepper on this. Have you got that? Um, I feel like I’m very Can you just start what I do if I were you is just like start grating cheese, start shiff and nodding basil. I think that’s gonna be good ’cause I’m getting this sauce working, but I’ve forgotten to make a roo and so now I have to go back and do that. You’re make, you’re making a roux right now? I’m making a roux and yeah. roux I’m making a ru right now. What do we have? I have four mil. Shoot. Julia, I’m– Can you make the roux please, ’cause I know. We were so worried about you, we forgot that I’m also a screw up. Uh, this is, yeah. Are you guys gonna cook your chicken anytime soon? No. Oh my God. Wait, how long does it take to cook the chicken? I’d say, I’d say baby, at, at 15 minutes you start sealing the chicken, which is like in two minutes. Yeah. But the sauce will be done by then. What did you want, how did you, is this open? Did you open the flower? I thought you opened the flour. I did. What? Okay. We’re still good here, baby, broth, broth, give me broth. But, okay, make the roux because I’m gonna. I know, I know. I’m trying to make the roux. The burners don’t work. The roux, the roux is like, babe, you’re gonna have to finish the pasta. Okay. I did. I failed you straight up. I failed you. I understand you wanted, so I’m trying to just like chop some things and get the chicken, like, and I’m helping cooked, um, a little bit. Um, I am gonna tell David to remove the chicken a little bit. You wanna add some butter? To what? To this, to whatever. Yeah, go for it. Add a lot. This is a show, right? Butter tastes good.. It needs to taste– butter taste good, yeah. Butter tastes good. I just dropped the whole log. You know what? No, you can do that. No, but you can add like some and yeah. Good job. Keep going. It’s okay. You’re doing– Clean countertop, clean wood. Yes. Yeah, clean wood. Clean wood. Clean wood. That’s so much butter. That’s what chefs do. David no. Don’t you watch tv? I’m gonna have to speak to David in Farsi so he knows it’s real, David, na, na. David na. It goes, it’s gonna taste bomb. This is what I do. I make things good. David does. Guys, whenever I cook at home, David like sneak things in. It’s gonna be good. He’s like, can I put mayo in there? I’m like, you can’t put mayo in there and what to do? Everything tastes better. I turned my back for one second. Mayonnaise. This is one of the things Josh and I agree with. Everything tastes better with mayo. Sauce it up. Extreme flavors. I’m all about it. [Josh]: I also think David added the right amount of butter. I hate you guys. That’s, I hate you guys. David. That’s men’s supporting men. That’s all we need. David, can you, David, just, just do me a favor. Grab one more bowl from down there. Grab one more bowl. From where? My love from down there. What is that called? Like the, oh, that is not roux, but that’s okay. That’s, I even, I know. That’s true baby maybe focus on your cheese. Look, I have, I grated the cheese. Focus on your cheese. How much time do I have to get this done? Microplane. 57 second. Okay, wait, can– that looks great baby. Yeah. So we’re gonna let this like reduce down. What would you say is the dish that I make the best? You are so good at when I come home tired and you’re like, should we order takeout? And I’m like, yeah, no, you make this miso, you make a miso and maple syrup, glaze salmon. Yeah. That is really lovely. And it’s like impressive to the average human. Salt. Oh my God, no cursing. What? Sorry. I need to get one taste on this, one taste on this, five, four, and then I’ll tell you what it is. Then I’ll tell you what it, now. You can’t taste after this? Julia, if that reduces, if that reduces properly. Why did you throw that across the room, dude? Unclear. Yeah. You really could’ve used that to stir that. Yeah, Julia could have. You could. Okay. That’s enough cheese. That’s enough cheese. Okay. That’s enough cheese. If you, great, run back to the sink. I’m gonna put my hair up. This is crazy, baby. If you run in that sink, ’cause this is scorching, this scorching. – Oh no. – Yeah. Okay. I know I– Where did you throw it? Oh wait, how’s our pasta? I owe her an apology. I owe you an apology. Really thought I was gonna get more done in 15 minutes. When I say taste the pasta, like grab a spoon. You know? Remember how I told you to tell how pasta is done? Right over there. This is so weird. It goes right. Okay. You have to just move right below that. No, I’m not allowed to touch you. You’re not allowed to touch you. They’ve said it was making everybody very uncomfortable and now I’m not allowed to touch– Just a spoon? I don’t. Oh, I have 40 seconds left, David. Oh, garlic. Oh, darling. Oh darling. I am salting the pasta water. You do not need to salt the pasta water. Okay. I am salting the pasta. I made one salty pasta dish once. One time, my pasta, my pasta came out salty like the ocean. Is that fair to say? Yeah. I’d say it was salty like the ocean. What the. What are you doing? What do you mean there’s cheese? Keep going. Thank. There you go. Don’t judge me. You know what? Our water’s not boiling, but you know what? I’m gonna go ahead and throw this your, should I have like chopped it first? No, just keep going. Keep going. Okay. Two, one. Okay. Is that enough pasta, babe? I’m hungry. That’s enough. Pasta. Keep going. You’re doing such a good job. Thanks babe. Do me a solid. Yeah, any, go ahead and grab some spoons from here. Put my hands. Grating cheese. I know, but go ahead and grab some spoons. Okay. Yeah. It’s time to grab the what? What am I, am I grabbing? Grab some spoon. Spoon. Spoon, spoon. Taste of sauce. Oh, good idea. It’s not done yet or anything, but tasted. What does it taste like? I don’t know what it, I don’t even know what this is supposed to taste like. Is it good? Is it good? It’s okay. Julia, are you gonna cook your chicken? Oh no, Julia, you have 14 minutes. You gotta get that chicken on. Oh, this is definitely overcooked. I think. What? Let’s see, I put it in your mouth. It’s hot. Put it in your mouth. Oh, okay. No, no. Is it good? It’s good. If it’s good, drain it. If it’s good, drain it. Why is it gonna cook more? Yes, yes. It’s hot water. No, no, no. I’m saying it needs like, it needs like two more minutes. Okay. I am I not, I mean, 30 more seconds. You need to pull that sauce off back here. You can put it back here. And then 13 minutes. Where now we’re, we’re struggling. Where? Yeah, where? Where. Okay. Okay. So you’re gonna need to go, go in the bottom drawer. I know. I love you. I love you. Take that pasta if you think it’s done. I think it is. It’s gonna finish in the sauce. Drain it. I it, is it going in in the sauce? I would feel better if you just drain that pasta right now. I’ll feel better to be trained to hear. There’s another one. Thank you Uhhuh. Yeah. And 12 minutes, so you’re, yeah. Let that, let that pan come temp. It’s good. 12 minutes should be enough. The one oh oh oh. Okay. Hey, if you like the chaos of live cooking and act actively seeing my stress hormones rise, uh, check out our live stream. Survive the mythical kitchen, that mythical kitchen live. Dot com. Look at Herko. I did it. I did it. Okay. I’m so proud of you. Get some olive oil. Olive oil in that pan. Yeah. This one? Yeah, yeah, yeah, yeah, yeah. More. Keep going baby. Keep going. Shake that thing. I was just actively making you very stressed out. Yes. I don’t think I’ve ever seen my glass first. It was fun. And then I saw 17 minutes on the clock. And I was like, we have time. Then I forgot I’m not allowed to do anything. Yeah. And now I’m actively stressed sitting back here and, and anytime I like try to help in the kitchen, he’s like, oh, I’ll just do it because like if I am just cutting onions or something, it’s not the way you want it. Which I get. I get it. Right. I have control issues in one room that this goes in there, the rest of it. No way, baby. I this goes in here. Lose control. What? Can you open up the red pepper flakes? Yes. That’s what I’m talking about. Yeah, go ahead and open it. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Here we go. Not too much. Not too much a fair. You are not eating it. A judge is eating it. David, live your truth. Okay. Okay. Okay, Josh, go be my teammate, bro. Okay. Okay. No more, no more. Down, off, down, off, down. Okay. Spicy mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix. Just mix. Mix. Mix the six. Okay. Now what you’re gonna do is you’re gonna use this other spatula. Yeah. And you’re gonna mix the pasta. You’re gonna mix the pasta. Yeah. Mix the pasta. Mixing the pasta. Yeah. Chicken. Throw the chicken in there. Yeah. I’d say just cook that one piece. Just we just need one. This, that one smaller. It’s gonna cook faster. ’cause we have 10 minutes. Just throw it in. Just get it in. I’d say dry it off. Just get it in. Get it in. Let that run. Perfect. No, I’d say if you can. Get this back on that stove. ’cause this needs to reduce for about 12 minutes. No way. No way. Yeah, yeah, yeah, yeah, yeah, yeah, yeah. No way. What you’re gonna do right now is you’re gonna turn down the temperature on your chicken dish. You can put those wherever. Sure. Yeah. Uhhuh right there. Mm-hmm. Put them down. Put them down. Put them down. Sauce. Turn down the temperature. On the sauce. How do I do? Yeah. Uhhuh my hand. Is it like finger? Yes. Yes. Finger. Finger it. Okay. No more. Okay. Add, add the bone broth to there. Bone broth. Okay. When I say when, stop. Okay. Yeah. You got it in here? Yeah. Okay. When Stop. Okay. Okay, do you it a mix dude. Easy, easy watch behind. So what’s gonna happen is we don’t have enough time for that chicken to actually like sear sear, but what we do have time to do is so fast, get a sear on it and then you’re gonna put about a half cup water in the chicken. To make it and then cover it with a lid. Are we supposed to put this in the, are you supposed to put this in there? Wait, what about like this? I put that in there. Okay. I put that in there trying to put all the things there. This what about this? I put that in there. Okay, that’s fine. I’ll tell you all the things you have to worry about. What you can do. You can um, um, tear off some basil leaves. To, to have your garnish. Okay. Because the thing is, you’re gonna get to two minutes left and we’re, we’re not gonna have any garnish. It’s gonna be great, baby. They’re gonna be sad because this again, you don’t reduce what? You don’t trust me. No, I trust, I trust you. I touch her. Just not, I trust you very much. You trust me. I got beautiful chickens burning. I’m playing a chickens burning. Did I finish our story? Where did we leave off? Oh, so David saw me at a party and then he is like, Hey, that girl’s really cool and sexy and oh, I wanna say this part. Okay, thank you. Okay, so fast forward from the first time or, or from the time I first met Nicole and we met each other a bunch of times after that, and then we were at a Friendsgiving. Like a potluck. Yeah. And Nicole came and she brought some kind of really good food. I don’t remember what it is. That’s not why I married her. Believe it or not, he didn’t marry because I cook, which is honestly. Just says so much. It’s true about, it’s true. I did not. But anyways, I saw Nicole operate around the room. She, she was able to pretty much, you know those people who like, they need to stick by somebody at all. Yeah. Sorry. You know those people who need to stick by somebody at all times. Nicole was the opposite. She was like. Floating. And I say floating ’cause that’s really what it was. She was floating around the room, talking to everyone, mixing it up, got the gift of gab, what can I say? And I’m just like, wow. Like that girl is confident, she knows what she’s doing. Like, and I went through like a checkbox in my head and like in that moment, can you mix this In that moment, it’s the best part of the story, babe, if you don’t mix, this gonna burn. We’re gonna lose. In that moment, I’m like, she has all the qualities I could see in my wife and say the, your favorite part. Oh. So David and I were sitting right next to each other and then, um, we were chatting. We were chatting and we were sitting next to like this. And by the end of the conversation, both of his legs were on top of mine. Like, like crossed, like pull on. Like my legs were, his legs were like this. I’m like, Aw, David’s so comfortable. That’s what it was though. She thinks it was like a move, a ploy. It wasn’t, it was just like, I don’t know. It just happened that way. David, can you do me a favor? Stop stirring that so aggressively. Okay. Um, so there’s eight minutes left, so we’re, we’re screwed. Okay. Julia, flip that chicken. Flip that chicken. Flip that chicken. Uh, okay. Okay. Okay. I love you. And then, yeah, that’s great. And then you know what you can do, baby. You can say, I don’t mind using this. Okay. You can take that broth. Put about a half cup of that broth in there. There’s not a half cup of it. Okay. Just, just whatever. Yeah, yeah, yeah. Cover it, cover it, cover it. Yeah. Yeah. Do that. That doesn’t Okay. Just anything. ’cause all, all the steam’s leaving. Where’s a bowl? Oh, I’ll do what you do in the kitchen. There we go. Good job i’d. I’d flip it. Flip it, flip it, flip it, flip it. There we go. Don’t do that at home. Kids. Right there. You look at us. So go ahead and grab a colander from down here. Wow. Sure. We can use that. That’s. Fine. And you’re also gonna send me to your people. That’s good. You can use that. You can use that again. Yeah. And then go ahead and open the second drawer. And then, and then, um, with this bowl, you’re gonna collect some pasta water. Okay. Sorry. What are we doing? Put, put, put this in the sink? Yeah. For draining purposes. Okay. Wait, but it doesn’t sit well. Okay. It can, it can lean, it can lean on the thing. It can, it can clip on, it can clip on the side. It can clip on the side, David. Okay. Come baby, baby. Show me. Come here. I can’t touch anything, so show God, David. Oh my God. Oh, I need you to, don’t worry. I’ll figure it out. I’ll figure. What do I need to do? Okay, put the bull down. Okay. Grab another colander. Yes. That one. That, yeah. Okay. Go. Go baby. There you go. Go, go, go. Now you’re talking like a chef. How is it cooked? Aldente mu aldente. Mu aldente aldente. Are we talking pretty, pretty bad Aldente. Pretty bad Aldente. Okay, so, so let that go for another five minutes. What you’re gonna do is you’re gonna grab this bull and you’re gonna grab a little bit of pota water. Just gonna yank just Uhhuh uhhuh yk. So perfect. Thanks. Put it down. That was my first yank guys. Okay, so Julie, what’s, what needs to happen? Let me give you a rundown. What needs to happen? You need to grab two bowls. Grab two bowls please. For what? You can go over here. Just plate the food. Just plate the food. Grab. Grab two matching bowls. The two nice, two nice wet ones. Just like put ’em somewhere where you’re comfortable plating. Okay, so we can even clear out this? Yeah, maybe we just. What I’d say is I Here here. Oh, you can’t touch it. You can’t touch it. What I do though, I’d put We chat her dish, baby. Now calm down. Now calm down. Say when? Say when. Okay. When? I said when. Okay. I like to bother her. Give it a nice, give it a nice mixy mix. Huh uh, spoon me. I can’t, don’t touch it. I can’t, don’t touch it. Give it a real mix. I’m trying to, my love, I’m trying to, it’s, it’s time. We got six minutes left. Okay. How does it taste? How does it taste? It tastes significantly better than ever. Okay. So we’re, we’re definitely on the right track. So go ahead and remove your mouth. Spoon. Go ahead and remove your mouth spoon. Yeah. Um, and then take, take a hefty handful of, not that hefty baby, half of the heft. I just got my hair done. Oh, no. This is where cooking goes raw. We have six minutes. We’re fine. We’ve shattered a bowl. What? What you should do is go temperature, check it, temperature check it, temperature check it, temperature, check it. This was stolen from us. Temperature. Check it, put it, put it in the thickest part of that chicken. Okay. Okay. Thickest part of that chicken. Now what is it supposed to be at? Uh, I’d say you can pull it at one 50 and get carryover cooking to bring it to one 60 over the next four minutes to that. Well, good news. Is that like 90? Okay, then Julia, fill that pot with water. Fill that pot. Water, water that pan, and then put that in and get it, get it back on. Yeah. Dump that right in there. [David]: That’s not enough water. Keep it on there. That’s perfect. That’s perfect. Don’t listen to him. He doesn’t know. Cover it quickly. Cover it quickly. Cover it quickly. And that’s gonna get up to temp. Give that a nice stir, baby. Baby. Put half your, put half of your parmesan, baby. You’re fine. You’re fine. It’s like a steam engine baby. Put half of your Parmesan. Don’t listen to them. They don’t have your best interest in mind. Only I do. Okay. Only I have your best interest. Where am I putting this? Give that nice stir. You have five minutes. Just a quick time check. Give that a nice stir. That’s gonna help it thicken up. Yeah, this looks great. It’s getting nice and saucy, perfect. I would eat this. Good. We’re gonna have to. Don’t ever do that to your wife. Don’t ever, I’m never gonna hear the end of it. You truly will not. I don’t have time for dramatics. Just. I’m so sorry. Honestly, that was really messed up. I’m so sorry. It’s okay. It’s okay. But like I could like pick it out with my tongue. It’s still in there? A little bit. Okay. I… Sorry. Get a garnish plan in order. You have a lovely sh noted basil and then off. So I’m gonna run, run through what’s gonna happen while, and while I’m running that through. You’re gonna take that spoon, you’re gonna stir that pasta, get it moving. Try and extract from that starch ’cause. Okay. Okay. I’m listening. That’s so good. So what’s gonna happen is you, yeah, get some full basil leaves. A little leaves, cute little leaves like, oh baby. At two, two minutes and 45. Okay. Oh, that’s so pretty. Oh my God. Look at that. Wow. It’s like the, it’s like the Instagram videos that she sends me and I go, oh, that is funny. Dude who said I didn’t know how to cook. Your wife, my wife, my mom. All my friends. No one believes you except for me, David. Thanks, Josh. Okay, up, up. That’s hot. Two minutes. 45. Okay. You’re gonna plate that up in the bowls. Taste your food. Taste your food. Taste your food. See what I need. Nice. Mm-hmm. Okay. Okay. Okay. Taste your food. It looks, that’s me. Very hot. Looks tasty. Hold on. We’re bringing it over here. Okay. Again, seven, six. No, no. Four. Three, two. What does it need? It’s good. Any seasoning? More farm? Well, if put par in the top. Okay. Get it in the bowl please. Okay. Get it in the bowl please. Like a, like a top. No time to think. Get it in the bowl please. Tad more salt. You just get it in the bowl please. Julia, you have two minutes and 30 seconds. Now is absolute crunch time. Okay. Okay. Okay, okay, okay. Okay, here we go. We’re making two dishes. Correct. Okay. Okay. Okay. Do you approve chef? Uh, yes. Yes, chef. Chef approves. Chef. Perfect. Where is that? So temperature, chicken. Chicken. Where? Go. That’s, that’s okay. Go ahead. Shove it inside. See where we’re at. Okay. 1 43. Okay, so now flip, flip that chicken. Put the thing back on. Wait 45 seconds. Julia. Flip the chicken. Flip the chicken. We’re so good. Put the lid back on and with 45 seconds left. Because it will be cooked. It will be cooked. But what you’re gonna need to do, okay, I’m gonna look at it. I’d say maybe garnish on the side because of 45 seconds left. You’re we’re garnished here, so we’re gonna put it on top. What’s the plan? You’re gonna put the chicken here with 45 seconds left. Okay? And you are going to make 1, 2, 3, 4, 5, 6 slices. And fan the chicken out there. Three on each, and then you’re gonna top it with cheese and basil and you’re going to be able to get it done in 45 seconds. You need to work clean, do don’t, don’t do, don’t work dangerously. But I’ll give you the, okay, I’ll give you the call. I’ll give you a ten second countdown, then you’re gonna pull that chicken. Okay? Okay. We gotta make it look pretty, baby, this is a competition. I know. You’re doing so good. Um, okay, now put everything down. Go grab the two plates. Go grab the two plates. Now what about the cheese? Go grab the two plates. Now. I want it to be cheesier, David June. Okay. Like more than that though. Yes. Scoot, scoot, scoot, scoot everything. Scoot everything. See, it would’ve been better if we scooted everything before I grabbed the plates. Oh my God. What a diva. You know what it’s like being married. Okay, we have 36 seconds. Hurry. Wow. My God. Where was the warning? Grab this. Yeah, and just spoon it on. Spoon it on. Spoon it. Can I leave it? David? Pick it up and do it. The chef. 5, 4, 3, 2. Pull your chicken. Get on the board. Oh, well it doesn’t matter I guess. At this point. Don’t worry who ever’s eating it. It’s cooked. Well, okay. Slice it. Slice Julia, just slic from this end. You have to go. You have to go. You have to go. Slice from this end. Get three good slices on each. It’s so hot. Real quickly. Use that. I’m shaking guys. 25. Okay, go. Three nice slices of each. Thinner. Thinner, thinner, thinner. Because you’re getting up to the part where it might be raw. Is it raw? No, it’s good. Okay. Yeah, that, Julia, just get it on. We have 15 seconds. Julia, Julia. Good job, uhhuh. Okay. It’s fine, it’s fine. Dropped the towel to hold this, but that’s okay. It’s, is it really hot? It’s okay. You can do it. Okay. Survive. Okay. Just, um, put it all over the plate. Okay. 10 seconds. Babe. You need to add cheese and basil. Oh, cheese and basil. Cheese and basil now. 10. 9. Julia? No. Oh my God. No. Don’t! That part’s… Five. Basil, cheese. Basil, cheese. Go. Go Julia, go! Basil. Basil. Basil, basil, basil, basil. No, no, no. Two. Yeah. She’s the greatest cook alive. We did it. We’ll be at the buzzer. I will never do this again as long as I– I’ll do this every day. Let’s cook. That was the most– I never want to do that again. Hi, I am Gwynedd from Sporked. I’m also a married person. I don’t think that I’d heard of this pasta situation before, but tonight I’m gonna go home and my husband and I are gonna make this together. He doesn’t know that yet though, so it’s like a surprise. So. We’ll see which one we wanna like emulate, I guess. So I’m gonna start with this one. I love the haphazardly strewn basil leaves across it. I think it’s like really rustic. That’s what I would say about it. The pastas cooked nicely. This chicken, I like the chunks that it’s cut into. Ooh, it’s spicy. They look like they would’ve come off like a kebab or something, and that’s very appealing to me. It’s nice. It’s like very nicely cooked chicken. I didn’t get any basil ’cause I didn’t wanna put a whole basil leaf in my mouth. Is that okay? Okay. This one, someone’s done a chiffonade with their basil, which is beautiful, which means I can incorporate the basil into my bite. This has cheese, like more evenly distributed across it, and the sauce looks a little bit creamier. The sauce looks a little more oily. That’s okay. It’s okay to be a little more oily. Mm. This is way creamier. Yeah, I like that. Oh, I like the basil. Like it really does add something. And is the chicken good? It’s a little dry. But it’s still good. Someone getting divorced tonight? Well, I think that I’ve made my decision. I liked both of these dishes a lot, and I think that these people should continue to be married to each other because they clearly work well as a couple. And I think that’s really heartwarming and really sweet. And I can’t wait till my husband and I go home and make this dish tonight. So this one is my favorite. Let’s go. You are the greatest cook alive, baby. Yes. Yes. Good. The knife skills and everything with the chiffonade. She picks up on things so fast. She’s an empath now. Are you guys mad at me? No, I’m just mad at the situation. It was like you just talked bad about my child and I feel personally slighted. Alright. I’m really sorry because I do actually still think it tastes good. And I liked your chicken better. Thank you. Well that’s okay. You win some, you lose some, but we’re gonna be married forever. Yay. And I love both of your beautiful children. I was worried we’re gonna lose. Hey, we won, we won, we won it. I’m so proud of you, I’m so proud of us. Is this was losing feels like? There’s the first time for everything. Hold me, baby, I’m so sad. We’ll get, come back to episode two and do Divorce Me Chicken. I feel really unloved and hugged, right now. We’re a happy family, Mythical Kitchen. Poly. I’m proud of her. The most beautiful polycule out there. Uh, thank you so much for stopping by Mythical Kitchen. We got new episodes out every week. We got, you know, new stuff to cook. Click the bell, leave a comment. Ho to Sporked.com. Hotdog Is A Sandwich. Great. Nice. Yo, you’ve been been sharing all of our content on Facebook. You know that you’re the only Facebook notification I get. I love that. Is that David and like shared a link to the latest podcast? Mythical Kitchen’s first ever live show, Survive the Mythical Kitchen, Available now at mythicalkitchenlive.com.