Channel: Mythical Kitchen
YouTube Video ID: xJHOUIoJCpw
Episode Post Date: January 13, 2026
Transcript
We all got to eat and we all got to save money. We all know it. You know it. I know it. You know it. There's the single shelf. It's dimly lit. It's in the back of the store. It might even be next to the bathroom. You might need a key that's attached [music] to a strange large novelty item to get into that bathroom. But we're not focused on the bathroom today. We're focused on the shelf because that is the discount shelf. That is where slightly expired or slightly stale or slightly out of season items go to die. But in the mythical kitchen, we believe every food has a story worth telling and no food deserves to die. So, we grabbed three items each, but then we realized that's not where the discounts stop at a grocery store, cuz you can hunt all around the store and find that little manager special on things that are perfectly good to eat, but might be somewhere near their expiration date. So, we chose one manager special, heavily discounted produce item, and then one wildcard heavily discounted manager special item. Pitch Perfect Anna Kendrick Cup song. So, now we're going to make one dish each using our selections to see who's his best and ultimately try and see if you guys can get some inspiration on how to save some money at the grocery store cuz we all know that Laboo collection is totally going to appreciate in value. It's just like Beanie Baby's Pokemon cards. That's skyrocketing for the Gold Skater. Tony, how many how many do you have? >> Five. Let's get cooking. Okay, so I'm in the parking lot of my local Ralphs. This is the store that I go to four times a week, which means [music] I know this store inside and out. Even though I'm probably only in the same four aisles every time, which [music] is the meat aisle, the yogurt aisle, and the produce aisle, and then the hot sauce aisle, I think they're going to have some really good like manager specials. And I think the discount shelf is pretty well stocked. We're going to find out. >> Happy Hanukkah. We got some kala. Oh, it's literally my least favorite food. [music and singing] >> Josh, I'm ready to match your energy today. >> Let's do it. It's great cuz it falls in the food all the time and no one can hear what you're saying. This is what I got from the grocery shelf, right? So, I'll tell you about the breads here cuz I initially went first day of Hanukkah, 2 days after that, boom, reduced kala price. But I think I think what I want to do is make a hamburger. But then I found the Kaiser rolls. But then what happened is I put the Kaiser rolls in my backpack to bring him to work today. And then um I found that my cat had uh opened the zipper in my backpack and that he bored into there and and he ate some of the Kaiser roll >> and so uh yeah, he tore his open. This is pants of lime not piv. Is this a bite that from the cat? >> Not a single bite. I hope I hope that was him nibbling. But yeah, he ate a lot of Kaiser roll. But anyways, I think I'm going to use a Kaiser roll. I think I'm going to stew this kala out of the way cuz I want to make a uh double sweet potato lotka chili cheeseburger. >> Wa. >> That's what we're doing today. >> Your cat also ate my fla that I gave you. >> Yep. [music] My cat loves eating things out of my backpack. Why did I have a sack of fla in my backpack? Cuz V made it. All right, V. Can you go [laughter] Can you go ahead and uh grate up that grade up that sweet potato? Peel it first. >> Okay. >> This is a great excuse. This is 50% off. And I never would have bought Urban Accents by Stonewall Kitchen. Ancho chili pork burger smoky sweet chili mix gluten-free small batch. I never would have bought this had it not been on the discount shelf. And now I'm pretty excited to see what the hell this is all about. >> I went to the discount shelf. You went to the discount shelf. V went to the discount shelf. We all went >> I don't I'm not familiar with the source material. >> Chicken wings. Oo, cream of chicken. Didn't know there was like a whole discount produce shelf, too. I'm grabbing these potatoes. I want the green beans. Oh, nice. Good find. This is just for the car. Oh, yummy. This looks so good. Just reduce this. It'd be a nice glaze. Okay, I got my groceries. So, I went to the discount shelf >> at Ralph's and I actually found that I got everything I needed. They have a pretty large selection. Part of mine produce is um rusted potatoes. So, I mean they it does look a little shrively, but these are perfectly good potatoes. >> This is perfectly good. And actually, yeah, Ralph's this one ain't ad this ain't. No, this is just where we shot. But no, they do a really cool program where it's almost like a grocery rescue where they take like misshapen or kind of old birds that's perfectly good and they put it in a special bin and they cost a buck 25. >> Yeah, >> you got like three pounds of potatoes for a dollar. >> And then I went for my protein. There were actually a lot of proteins between fish, chicken, steak. Um but I ended up getting chicken wings because it was only $4.75. These are already marinated. This one is buffalo, but they had Malibu flavor, which I don't know what that means, so I didn't get it. You saw something called Malibu flavored chicken wings and you didn't get it? >> I I don't know. I was skeptical. >> I'm so mad at you. What was on it? Like green juice? >> No, it was kind of brownish. >> Jay Leno's car exhaust. >> Bruh. Bruh. Bruh. Is this a tomahawk for 25? >> All right, guys. [music] I think I just found my favorite thing. Hawaiian rolls. Ooh, yummy. Just kidding. with that. [music] >> I see you hiding back there. It's >> Guys, it's go time. So, you might be surprised that I found a tomahawk steak. Yes, this is true. I actually did. And we found it for $25. Worth 45, probably 200 at the local steakhouse. So, I'm going to do a very, very simple dinner. [laughter] Not as complicated as what Josh was making earlier. I'm just going to make a nice steak plate. It might look like a cowboy meal later, but just just trust me on this. Just trust me on this. Okay, let's see what else I found. I found some Korean inspired sweet and tangy barbecue. Um, I'm going to add these to my beans. Can I try it? Yeah. Yeah, you can cuz you're put on my elbow. Cuz you love barbecue sauce, not cuz you're Korean. Wait, >> can you not reach your elbow? >> I [laughter] don't think I can. I didn't think about it. >> It hurt. [laughter] >> I didn't think about >> I felt your arm shaking. Now you have stuff on your teeth. >> Dude, I'm learning so much about you every day. >> This is disturbing now. Okay, back to what I was doing. >> Yeah. Oh, this is a sight to >> V. I kind of want your take on this. So, I was going to just like cook a normal burger patty. This was $6. Already pretty cheap. Reduce down to 236. >> 236 [music] for 1.2 lb. That's literally like $2 a pound for 7030 ground beef. >> That's being pretty rad. Um, >> should I mix the ground beef with raw grated sweet potato and make it like a ground beef lot? >> No. >> Are you sure? >> Well, the fact that you don't want me to do it makes me want to do it. >> No. No. I see. Originally, I thought you were going to use this as the bun. >> I could do that, but I got these Kaiser rolls. >> No, I know. And you went through the whole cat thing. >> The cat My cat ate the Kaiser roll. >> I know. Okay. I think you should separate them because I would want something crunchy in my sandwich besides a fair point. And I think this should be it something. >> Okay. Okay. So, I'm just season it up with it. Yeah. Yeah. Yeah. Tell us. >> I heard you talk about it. What was in it? >> I have no idea. Look at the ingredients. >> Salt, brown sugar, garlic, onion, paprika, thyme, coriander, ancho chili, chipotle chili, parsley, clove. This sounds great. >> Oh, it sounds sexy. >> Wait, wait. Hear me out. What if I make like a chili with the burgers in this and some of the nacho cheese? Whatever you do, I'm going to support you like you're my child. [laughter] >> Okay. >> As long as you're great. If you want to be a pianist, then do it. >> Want to be a penis? >> Yeah. >> I'd be That'd be a great penis. >> You said he'd be a penis. >> I said a penis. I'd be a really good world champion penis. >> Sure. >> You seen the movie Adrien Brody the penis? >> Yeah. I've seen so many pianists. >> Yeah. Penis. >> What are you guys talking about? >> So, this is cream of chicken soup. I feel like this is just like packed with like MSG [music] flavor bomb, green beans cuz health. And I'm going to go for like a green bean casserole vibe, but it's not going to be that at all. And then I have um French's fried onions cuz the thing I said about the green bean casserole thing. >> Yeah. So them is all Thanksgiving groceries that they were trying to throw away cuz right now I was mad that my store didn't have no cranberries on the clearance yet. They're just sitting there selling cranberries. We're shooting this in in the middle of December. They're shooting cranberry. They're making cranberries the same price in the middle of December as they are in November. That's BS. >> I'm going to put these wings in the oven because I feel like the best way to make them is cooking them to its internal temperature of Well, Josh says one like 20. >> No, no, that's not what I say. She's misrepresenting what I say that and that's only for white meat. >> This is such a cool find. Actually, I know you found potatoes. I also found potatoes. >> Josh found potatoes, too. Josh also found potatoes. [laughter] It was just a array of potatoes down there. >> Yeah, this is like a little bit brown. It's oxidized, which is probably why they [music] put it on the discount shelf cuz it was coming to its expiration date, but it's still perfectly good steak. Like, don't be scared of a little oxidization. You know what I mean? Don't be scared of brown. >> Yeah, >> it's the best in town. >> Oh, every commercial. Um, I'm going to rinse and wash these potatoes. A lot of people don't wash their potatoes. I like to do it. Do you do it? >> No, I've never washed my potatoes, >> dude. They've been in the ground. Yeah, that's like the cleanest place. Like it's in like a farm. Uh Flemings. I don't know if anyone has Flemings around. It's pretty like overpriced in my opinion, but they do a tomahawk Tuesday which is pretty sick. And like the tomahawks are like half off. And I think you even get like an appetizer. >> Yes. Josh, >> what am I supposed to be doing? And why is there parchment paper here? >> Oh, what? Where' the bowl come from? >> I grabbed it. >> Oh, [laughter] this is So your peelings would go on here. And then all you had to do was just like get rid of the parchment. [laughter] >> But now there's a dirty bowl and a parchment. >> I should have asked questions beforehand. >> That's like just a little trick, you know? >> But then you're sort of wasting parchment every time cuz now I can use this for my drawings. Okay, we're going to do like a little palms puree situation. >> Some would say that is intimidating. >> Puree. >> Five. 10. >> She's getting there. Look. What are these called? >> Hands clap. >> No, no, no, no. One word >> rhymes rhymes with a book in the Bible. >> Um, Book of Mormon. >> No, no, no. Rhymes. One, that's not in the Bible. Two, that's a whole step. That's like a fanfiction of the Bible. The these things rhyme with a book in the Bible. hand. Man, >> this they're spelled almost the same. There's a book in the Bible called >> Psalms. These are >> hands. [laughter] I really >> I think we can just run this. Oh, I'm feeling potatoes. >> Hands. >> You said palms puree. And I went like this. >> Oh, hands puree. [laughter] So, what I'm going to do, I'm going to make a little sloppy chili cheese sauce cuz I want to kind of transform this nacho cheese dip a little bit. I'm going to go ahead and take uh my this pork chili seasoning in here. Here's the thing. Pork seasoning. >> How much? >> Let's say you can't add it to beef. >> I can get as buff as you doing this. >> I think you could. Wait, is there salt in that? >> I don't think I've ever had a sweet potato laca before. So, so this is an interesting product because it's not their chile conc is known for. It's just their nacho cheese. >> Is that good? >> Now, this is interesting. It's not quite [laughter] emulsifying as I want it to, >> coach. Is that good? >> Yeah, it's great. You did great. >> Okay, >> that should be good. You want to form it and put it? >> Yeah. What do I do? Tell me what to do. Do I juice? >> So, typically typically you might juice it. Here, I'm going to add a little bit of flour to >> I feel like I've seen you do this a h 100 times and I still don't remember. I know, but typically I'd add egg and onion, but we ain't got none of that. Toss that in and the and like a little bit of flour. >> Salt. >> Uh, yeah, salt a little bit. See if that'll release the moisture because we need something that's gonna like hold it together. >> Okay, >> now I got my burger sauce going here. And I'm going to see if I can run it under the sink and see what happens. >> Why you run under the sink? >> Cuz right now, I don't think there's enough liquid to be able to emulsify anything cuz I think all the guar gum and the cheese is kind of uh making it >> That looks kind of good. >> Separate from the fat. And I'm hoping some boiling water and agitation will kind of get it there. So this is the effectively a meat and cheesebased condiment. >> It looks like hamburger helper >> for our burger. Yeah, that's interesting though. >> Okay, this is getting nice. I think you're going to win. Is there a winner? I think you're going to win if there's a winner. >> Should get like um $5. Like Josh I think Josh owes me like $30. >> I think Josh owes like everyone in this office. He did send me money on Junth. So maybe that was like that was it. That was a payback heel. Um, okay. I'm going to pop these in the oven. This is at 375 400 probably. It's at 400. This is looking good. And just let those go. I'm going to put this in the oven and let this go. And I'm going to move on to beans. My favorite cuz they're from the north. You know who else is from the north? Uh, [laughter] >> I am. I am Northern Vietnamese. Oh, I thought you were going to say Maine. Oh, I guess I am just north all over. So, I actually do go to the discount shelf. Maybe this is unrelatable, but [laughter] when I go to Whole Foods, the tin fish is always like so expensive. You know what I mean? [laughter] >> Go on. >> And I don't I don't buy it for full price. >> Yeah. Yeah. >> But often they have sales. >> Yes. >> So, I get it when it's on sale. >> My dad was growing up See, this really >> going to be a sad story. >> No, it's not. It's very happy. My dad growing up was dating a woman named DJ. She worked at the bar that he he was a bar back at. But then her son lived with us. His name was Josh. He had a lot of he was an entrepreneur. He had a lot of people come over and he sold them little baggies and stuff and sometimes they'd hang out and play video games. But anyways, DJ once said she brought us a present and it was um three familysized cans of Chef Pori ravioli and they all had dents in them and we said, "Oh, did you get these? Did you This This is happy. She got us gifts." And then uh she we said we said, "Oh, did you get those from the discount shelf in the back?" And she goes, "No." And we said, "Oh, where did they where did they come from?" And she goes, "Well, you take the can, you throw it on the ground, and then they give you half price for it when you complain to the register." >> Oh, yeah. Yeah. >> I've seen that in like movies and stuff. >> It's a happy It's a happy story. >> Um, I put my cream of chicken in here. I am saving some because I didn't explain this, but we're only allowed to use our five ingredients, [music] plus sugar, flour, vinegar, salt, pepper, and oil. um and garlic powder. So, I can't have butter or milk in my Palms puree. So, I'm going to use this to flavor the Palms Puree. And I feel like that's a pretty cool trick. What are you drawing? Is that us? Is that DJ? It's DJ. I don't even know who DJ is, but it [music] looks like DJ. The [laughter] >> I don't know what the dude drawer is. >> Jesse, you don't seem happy in that. I feel like that's >> Oh, no. This is And then there's a sun in the corner. This is the corner. >> Oh, not like a son. Like you're the sun. >> And this is um this is me. I'm sad and I feel very small. And then that's actually that's you. >> Oh, wait. Why am I in it? >> Nice. I think that's good. We got two kind of different sides. You're going to want to let that like really cook together and steam together. >> Okay. >> Um and now we got to You want to tell us to have a bun? >> Sure. Let me go wash my hands cuz I don't do what you do. >> We should take a We should take a hand washing break. >> Oh my god, my pants are falling. Hold on. >> Look away. Look away. Don't look at Don't LOOK AT THESE PANTS. STOP THAT. HEY, YOU. >> HEY. NO. GET OUT of here. >> Fell out. >> I haven't used these yet, but I'm going to have Josh put them on a pan. [music] >> Okay. He's doing something. >> I'm fiddling. >> They're just >> I don't know. It hurts. >> Put some on here and then pop it in the oven there. It's at 500. I just want to get some of that like shelf off of it, you know? >> You say get some of the shelf off. >> Yeah. >> That's such a good term. >> Yeah, I know. cuz it's like the whole episode. Um, these have been mashed like so. And I'm just going to bare hand it. It is a little bit hot, but >> French red onions in the oven. Chef, >> thank you. Um, this is called a Tammy. I didn't want to just do mashed potatoes. I wanted them nice and fine. We're going to get those nice and crispy. Um, and then this is a pastry card. And we're just going like this, like this type of motion. Now, Lily, is this what three Michelin star chef Joel Robon Yes. >> does to his la potatoes or his pump? >> He's dead, right? >> He's dead. Yeah. >> I bet he used to use a Tammy. >> When he was not dead. >> When he was not dead. When he was alive. >> Yeah. Yeah. >> Cuz I don't know if you can do it when you're dead. >> This looking good on the color. >> Yeah, it looks great. Okay. This is nice and tamied. You get a nice arm workout. Scoop this off. I'm going to add this back. Did you >> I met one of Saltbay's waiters who said no check this is actually a herring [laughter] >> It just fell in the grease. That was good. I met one of Salt Bay's waiters who said that he sliced his hand so badly that he got nerve damage doing the little show. And this is he said this is conjecture allegedly. And then allegedly he got fired because of the nerve damage. He could no longer do the steak slicing show. >> Oh my gosh. >> Yeah, that was really sad, man. Wait, look at this magic that's about to happen. That's so cool. V, but try to cut me on it. No. No. Yes. You can get um What's that disease? Diabetes. >> Yes, exactly. >> Look. No, >> it's it's like >> I don't like that. >> It's No, it's meant to be like child pro. I don't feel like childpan juice. >> Put it down. >> Lily, you're going to Oh, I'm just kidding. All right. So, you're like, "V, what are we going to do with those beans?" Well, let me tell you. You know that Korean tangy sauce I put on Lily's elbow? She couldn't reach. We're just going to do one of these. Your texture if you want it. Oh, I had some, but >> Okay, never mind. >> Okay, nice. >> Just going to add a little bit of sugar. This smells really strong. This might be nasty. >> No, the the Korean sauce. Did you try it? >> No, I didn't. But we'll see what happens. >> Okay, fine. I just want to see if you can do it. >> Yeah. But see, it's hard. Yeah. Oh, wo. That was really >> sexy. >> Yeah, you [laughter] should. Should I do it again? >> You should make people pay, though. Like, this isn't free content. >> Nice heaping [music] spoonful of the hamburger helper sauce. >> Don't die. It's diffusing. >> Ow, it's burning my neck. >> You Okay. >> Okay. Got that going down. Take our LKA. Boom. [music] Sweet potato. made a thinner patty directly on top of the locka. The lockka is what's called a moist maker. >> More like a moist holder. >> Now, that's going to catch a [music] lot of those drippings from the burger. >> There you go with your wet sandwich. >> Chili nacho cheese sauce. It's a wet sandwich, but the sweet potato locka should catch [music] a lot of that wet. >> And there we have it. Sweet potato locka double chili cheese nacho burger. >> Our steak's done. Wow. That's a tomahawk. That's the kind of brown you want. Our [laughter] potatoes are done. They're nice and roasted. >> I'm going to go like at an angle like that >> and leave all that negative space. Of course, cuz that's what the fancy steakhouse do. Okay. Don't forget the bread. You got to open that one. Okay. You showed me some weird thing earlier to open things. Are you going to use it? >> Oh, yeah. I have this new tool now. I don't know if it applies to right now. What is that? Is that a hand? It So, it's like an allpurpose tool and I guess I'll just use it to to pull I'm scared of you. I just Hey, see. [music] And then you don't know how to use things sometimes. It's okay. Are these sub What are these? >> They're sandwiches. >> Oh my goodness. >> But we're I'm serving one whole one cuz that's the amount of bread you're going to eat anyway if it was just like the small versions. Okay. So, you just >> And you can make your own sandwich. Also, our beans are done. I had to add a little bit more water cuz it was a little too tangy, but we're just going to serve it like this. It's all about balance. That's my plate. This is our dinner. It looks like a cowboy meal in the Wild Wild West, but guess what? Protein, carbs. >> I'm excited for my plating. I feel like that's what I have going for me. I'm gonna do Have you seen like the hummus the hummus dips where they're like >> Yeah. Yeah. Yeah. Yeah. Yeah. >> So that's that. >> You got to rotate the potatoes around. >> Yeah. Like this. [music] You really have to >> What I like about it. Can I tell you what I like about this stuff? >> What? >> It really knows how to dance. Um No. What I like is that you've effectively taken Thanksgiving, right? This is Thanksgiving. Mashed potatoes, a soupy green bean casserole that acts as a sauce, the crunchy onions, but you've replaced a bland turkey with a delicious deep fried buffalo chicken wing. And I always say just cook chicken. >> Just cook chicken. [laughter] >> Thank you. So, I'm just going to put that in the center here. I'm just going to bare hand. Yeah, they're pretty hot. You want to top me off with some wings? >> I got you. They're a little hot. >> Like, get some get some height, please. >> Some height. Yeah. Yeah. Um, River Cafe in New York is actually the one who started that trend of [music] stacking food vertically. >> What? I feel like it's existed. This looks like a good plate [laughter] of food. And then you can dip the wing into the potato. That's the idea. It's for like a party. Yeah, that's it. Thanks for your help. >> No problem. Well, you two both took things off the discount shelf and made beautiful looking meals. >> Yeah. What's that? The tin foil. [laughter] >> Yeah. >> Why don't you unwrap it and find out? >> You got to let the sandwich steam. But I I I am a little bit ashamed looking at what I made compared to what you've made cuz these are these are full meals that you would like serve a human being. And mine's a crumpled ball of foil. I mean, there's something in there. >> There's something in there. It could be tasty. Where are we starting? >> Lily's tasty wing. >> Lily's tasty wing. >> Lily's tasty wing. >> So, the idea is to take a wing and then just dip it in all of the green bean potato like a dip. >> Okay. >> Yeah, I like that noise. It's You just really got to get in there. >> There we go. Ladies, real fast. We're too expensive. [laughter] >> That's the first time I had a wing on top of things. >> This is full. >> Okay. If you're eating a Thanksgiving platter, you're going to get this bite, except it's not going to be chicken wings. It's going to be dried turkey. It's going to be awesome. >> Tastes like Thanksgiving. >> I will say the butchery on the on the one flat in there, there's there's um bone shards everywhere. >> That's tough. >> That's all yours is. >> That was tough. >> Yeah. This is Thanksgiving canned green beans. They just kind of turn into like a condiment. >> It was the plate. I was really happy about the plating on this one. >> As you should have been. >> Yeah. Should I cut into the steak? >> Yeah. >> Do something like a challenge. >> Okay. Ready? Let me see your elbow. >> Oh, yeah. You didn't do it. >> Try to eat it. >> No, with one hand. >> Huh? >> You have to You can't use this hand. You got to do one hand. [laughter] >> Is that hard? >> Yeah. [laughter] Now I'm sticky. >> I know. I still had the sticky stuff on my arm. I was wondering. >> That's a hell of a taste, too. >> It's really >> That's a hell. That's in the beans. >> No. Yeah. >> Can I try the beans? >> Yeah. >> That's a heck of a vinegary taste. >> Yeah. It might not be better. >> I feel like we fixed it though. >> I mean, >> as good as it can be. >> Yeah. It's like I think if you if you mix the potatoes with it. >> I think it's cuz of the type of bean that I use. >> The great northern bean. >> Mhm. It was like the texture difference is kind of unbalanced, but it's still okay. Like it worked out. >> Do you guys separate the spanales? >> No, I just bite it. What's a spinalis? >> Spanalis. The decal. >> What's a decal? The rib cap. >> Oh, >> I feel like I'm talking to a wall. >> You are going to say woman. >> Okay. >> Okay. >> A hell yeah, dude. >> It's just a nice meal. You could feed your um you know 300 lb football player with that. >> Yeah. If you got a 300lb football player, if you're doing what's called a sort of Sandra Bulock blindside situation. >> Exactly. Exactly. What? An inspiring story. >> I think you guys are really going to like mine. >> Okay, we're unwrapping the foil. >> All right, I'll cut it. >> It's like it's like a white yellow thing. Just kidding. I love you and I support. >> So, this is my my my my LKA sweet potato lka chili cheeseburger. [snorts] >> It all became like one. [laughter] >> Yes, Lily, for you. You get a whole half. >> That's a combination right there. >> That's awesome. It's a mixture of mush and crunch. I don't know how to feel about it. What is the gravy? Oh, you made cheese gravy. It was like a cheese sauce mixed with some of the beef patty. He mixed it together and then put it on top of the burger. >> Like a queso concarn situation. >> Hamburger helper with a laca. >> Yes. It tastes like hamburger helper but like a little sweet from the sweet potato. >> Do I think this is a good dish as it stands now? >> I don't know, man. I don't know. I'm a little torn on this. like Natalie and >> it's tough. Like, do you feel like you won this? >> Nope. >> Okay. [laughter] >> I'm willing to take myself out of the running right now. >> I'm willing to call this a two- horse race between you two. >> Okay. >> Should we close our eyes and point which one? Can we vote for ourselves or No, >> I'm going to. >> Yeah, me too. So, Josh is determining factor. >> Do you want me to tell you who won? >> YEAH. V1. >> YEAH. >> V1. This is like This is a nice good I think you did the best with what you could. >> My plating. >> The plating was really nice. stacked everything. Also, I misspoke earlier. I said it was River Cafe that invented vertical plating. Uh, it was not. It was, I believe, Chef Alfred Portal at Gotham Bar and Grill. >> You're a liar. >> It was my bad. I am a liar. Um, >> I had to win this tomahawk 25. >> That was a really good find. I will say >> this is a really good find. And that was part of this. The part of this was hunting in the bargain bins and I obviously did a poor job. I let my cat eat half of my buns, you know, and so [laughter] I'm willing to give this one to V. This is just like a lovely plate of food and it's plused up just enough with that kind of like green barbecue sauce. This is really tasty. You can like use the beans as a condiment on the steak. I like that Lily. That was also a good showing. >> Yeah. Okay. Well, you're sucked. >> Yeah, I agree. >> I agree. Say it again. Say it louder. Say it louder. >> You're sucked. >> Yeah. Keep saying it. I like it. I let my haters fuel me. >> Sucked. >> Josh sucks. Josh sucks. He smells and has low self-esteem. >> Oh, okay. I feel like I learned a lot of just like going and exploring all of the like various deeply discounted foods at the grocery store. I don't know. I had a really good time. I would like go up to, you know, employees and just be like, "Hey, do you guys have like manager specials?" And they would just like walk me through the produce department. That's where they showed me the ugly produce. >> You got VIP through the discount shelf? >> You got VIP. I just I'm the person that >> I walked into the bathroom with security. Just happened to see the discount. >> You know what I mean? I like talking to people. I'm old school like that. I'm an old soul, my lady. Um, [laughter] >> thank you. >> Thank you so much for stopping by Mythical Kitchen. Let us know in the comments what your favorite >> uh >> discount >> discount what you let us know in the comments >> what you like to grab before the bathroom. >> Just tell us tell us what you like to do in the comments. Tell us what you got going on this weekend. Sporked is your guide through the grocery aisle. Head over to the Spor YouTube channel to watch the Spork team's live taste tests, food rankings, food reviews, and more.