Channel: Mythical Kitchen
YouTube Video ID: WvDWthOCxZ4
Transcript
This is me, a professional chef who spent more than a decade writing, studying, and developing recipes. And this is Becky. Becky is none other than our wonderful production manager KG's mom who has spent years and years raising KG to be truly one of the best people ever. If you know anyone better than KG, no, you don't. Today Becky is going to be cooking her signature dish and I'm going to analyze everything about it from the ingredients to the technique, [music] truly through the eyes of a professional. Why am I doing this? To see what's a more powerful force, the love of a mother or the skill of a chef. I really just say things out of my mouth like that sometimes, huh? Ew. Is this all an intense overreaction to the fact that as many of you know, my mother was not really in my life and certainly did not cook for me and then instead of saying this to a therapist, I'm saying this in a cooking video? Yeah, I think you're right. Well, come on the journey with me anyways. Welcome back to Mythical Kitchen where we all got to eat. We all got to eat a home-cooked meal. Now listen, not all moms cook, but those who do, many of them cook with love. Isn't that right, Becky? >> Absolutely. Yes. >> I put too much stank on Becky. That was crazy. >> Stank. >> So Becky, you have made for us your signature dish right here. Tell me what it is and please reveal it to the world. >> Are you guys ready for this? >> Wait, we got to wait. Wait, we got to do like >> Drum roll. >> Oh my god. >> Have you seen anything so glorious? >> I've never seen anything so glorious. >> So this is arroz con bistec. It's [music] um Spanish rice with um some skirt steak or arracheras and then smothered in cheese. [music] >> I love I love the smothered in cheese. Also, the the name of the dish, arroz con bistec, I noticed two very distinct languages going on >> [laughter] >> in in that. >> Little Spanglish. >> Little Spanglish going on. But like, is this something that you you would have like grown up eating? >> So I didn't grow up eating this, but when we go to Mexican restaurants, they have this in United [music] States, they have this on the menu. >> Oh, heck yeah. This looks so good. I anything covered in in queso is was just going to be great. >> So, what do you think? >> So good. Very salty, but in a good way. Like in a way that makes me if I'm a good I don't want to take a sip of beer, but right now I want to sip a beer. [laughter] You know what I mean? But it's like the rice is tender. There's so much flavor in the rice. I think that's what a lot of people miss. So much flavor in the rice. There's obviously a ton of flavor in the steak that I can't quite place right now. And then that creamy cheese just like binding everything together. This is really delicious. >> I'm glad you liked [music] it. >> I'm I'm I'm trying to think in my head what I can do because here's what's about to happen. >> Okay. >> So, I'm going to watch you make this. I'm going to analyze every single part of the process, and then I am going to try and beat you at your own game by using a couple of chef-y additions. Now, I'm not going to change the spirit of the dish. I'm not going to change the ingredients. >> Actually, Josh, you won't be the one cooking this dish. I will. >> Oh my god, KG! Carolina Garza! Who's she? >> Yeah, that's me. >> like when I call her that. >> I mean, it's fine. It's fine. I just feel like I'm in trouble. >> Yeah, it doesn't sound like that. Uh but it's your mom who's in trouble today. Great segue, Josh. Thanks, Josh. Because KG, you are going to cook the heck out of this dish with my tutelage. Do you think you can do it? Make a better dish than your mom? >> Yes. Oh. Oh, he was just kidding. We're very competitive in in our family, and so yeah, it's going to I'm going to do better than you, for sure. >> Also, there's almost no resemblance at all. This is crazy. >> No, we don't look alike. You can't even tell this is my mom. We look like sisters. Okay, here we go. >> I can't I can't be responsible for the dissolution of a family here. Now, [laughter] I just want to get out of this unscathed. You all ready to cook? >> I'm ready. >> Let's do it. Becky, can I call you Becky? It still feels wrong to call friends moms by their first name, and so I really can I call you Mrs. Garza? >> Mm, I guess. That'll work. >> Mrs. [laughter] Mrs. Garza >> Mrs. Garza Thank >> Mrs. Garza, thank you for having me in your home and for giving me Dr. Peppers. >> [laughter] >> Okay, tell me about the first step in making this arroz con carne. >> So, the first step, of course, is you're going to turn on stove that you're using. >> Is this the normal kind of stove you'd be using at home? >> Absolutely not. But it is electric, so that is what we use at home. So >> Oh, got you. Got you. Yeah. >> So then we're going to go ahead and pour some oil in. >> Got you. >> Just to coat the bottom. I'm going to put some in there. >> And you're measuring with your heart on that. >> Yes. >> Mhm. I respect it. I respect it. >> And then what I do to know if it's warm or not, I throw in a piece of rice. And if it starts sizzling, then I know it's good to go. If it's not sizzling, then I wait a little bit longer. >> I had a a buddy's mom that she used to spit on her fingers and throw it into the pot cuz she said that it was rude to just spit in the pot. She'd spit [laughter] on her fingers and flick it. And I was like, "Oh, that seems like a lateral move if anything." >> Now that's a secret ingredient. Like >> That's the secret ingredient. >> Okay. So I think we're good to go cuz it was sizzling, but then it stopped. >> Perfect. Perfect. Perfect. >> So going to pour in the rice. >> Are you using any type of rice in particular? Just like a >> Um this is jasmine. >> Jasmine rice? Okay. >> All right. >> I love the I do love the technique of like frying the rice in the oil. Toasting the rice makes such a difference in food. And I think people that don't do that are really missing out on a lot. >> Yeah, I knew that. >> Who Who made this dish for you in your life? Like did your mom make this or >> So actually my grandma, so my mother's mother, um she made [music] the dish. >> Yeah. >> Did I lose you? Okay. >> What? >> I thought I lost you for a second. >> What do you mean? No, I WAS LIKE >> [laughter] >> LIKE YOU WERE thinking like what my mother's mother was. >> Oh, no. Grandmother. Grandmother is the >> [laughter] >> Okay. When I first moved out, um Carolina was probably about maybe two um when we moved out to Maine. And so I was not working for about the time the whole time period that we were there. And so [music] I was starting to learn how to cook. And so I asked my mother like how does, you know, grandma [music] make the rice? And so she gave me the recipe. And then since then it has changed some um just due to convenience cuz [music] I am not the chef of the family. But I'm I love doing stuff that's convenient and quick and easy. And so the one thing that I did change [music] that my grandmother did was um she would put a banana pepper, whole on banana pepper in there and just [music] let it sit and simmer and then add flavor. >> Oh, interesting. >> But I took that out [music] because I don't always have a banana pepper. >> Like a fresh banana pepper or like a pickled one? Like a >> No, fresh banana pepper. >> Like you're talking about the yellow uh Oh, interesting. Those aren't super common in a lot of grocery stores now. >> Well, I don't know cuz I don't use it anymore. >> [laughter] >> But when I did make it, they they had them in the grocery store all the time. >> Gotcha. I mean that is how like recipes evolve over time, you know, especially like it's funny when you say that you're not the chef of the family, but you know, I cook for convenience. Like >> Right. >> Yeah, that's what it means to to show love and care is to like keep somebody fed. Yeah, I I I just I grew up microwaving so many meals frankly like alone as a kid and to have somebody even make something like this that you know, might use canned ingredients. Like I think it's a really beautiful thing. >> Now that we have the rice [music] lightly brown. >> Smells nice and toasty. Is that typically the smell you're looking for? >> Um it's a little bit more toastier than I would like, but it's fine. >> Gotcha. Gotcha. Gotcha. >> It'll work out. Everything works out. Okay, so now we're going to add the other ingredients. So we're going to put in the chicken broth. >> Okay. And this is just like your classic hey-o, now it's a party. Bam! Sorry, I was we were talking about Emeril earlier. >> Smoke alarms go off. >> [laughter] >> It would just be like at home. >> Did you used to like station KG with a like a towel by the smoke alarm and like do the math thing? >> We a couple times, yeah. >> to do that. I still have to do that at home with my wife. That's her job is I post her up there and I still don't know if it actually works. >> So we got the chicken broth. >> normal like store-bought chicken broth like a Swanson something like that. Yeah, whichever brand's on sale, that's what I do. >> And then I did learn that broth is different than stock and broth is better. >> A little bit. I don't know that they are different. I don't know that What is What's the difference to you? >> Well, just the flavor. >> Okay. >> So I bought cuz it was convenient, it was available, I bought [music] chicken stock and I put it in my rice, and I did not like it. And I couldn't figure out what was wrong with it. And then I used Switch the broth, and it made the difference. >> Right. Hey, listen, that's that's mom wisdom. Not to pigeonhole you as as a mom. You're so much you're so many more things. You know what I'm trying to say? Also, it's hilarious to hear you call her Carolina. Cuz every time I call her that, she's like, "Why are you using my government name?" I'm like, "That's the name your mother gave you! Show some respect!" >> Yes. Okay, and then we're all going to put some tomatoes, and this is canned tomatoes. Again, convenient. >> Convenient, also great. Tomatoes have I'm reading a I'm reading a book about the history of tomatoes, cuz I've that's just what I do for fun now. But, um tomatoes have such a short growing season, that it's been really convenient throughout history. They were some of the first canned products to really take off, because uh make it a better product that only grows for 6 weeks year-round. >> Oh. >> Isn't that exciting? Click. >> long it takes? It's 6 weeks? >> Uh that's like the their like their prime growing season is like 6 weeks out of the year. It's crazy. And now we've advanced a lot in society, but if if you want me to shut up, I can just shut up. >> No, you're good. Cuz [laughter] the more distracted you get, >> That's the very point of the very point. >> you know how to make this. >> I guess so. Can Can the Canning foods was invented by Nicolas Appert in 1820s in France. As so, check this out. So, Napoleon, right? So, he needed to feed his troops, cuz Napoleon famously said that an army marches on its stomach, um not on its feet. And so, he offered a 12,000 franc prize to any scientist who was able to come up with a way to preserve food for the for the So, he offered 12,000 franc prize any scientist who was able to come up with uh a prize. And then, Nicolas Appert came up with a involving cork and wax. >> We're taking a break from the Pro Chef vs. Mom Battle to bring you another battle. This portion of today's episode is sponsored by Olipop, a healthier soda alternative. Olipop is in battle mode, so I had to invite myself to battle myself. It's the battle of the berries. I've got raspberry sherbet. And I've got blackberry vanilla. >> Big, bold, bright, fruity, super nostalgic. You get a lot of that wonderful sherbet smell and taste. Dang, that is good. >> Mate, I've been waiting for this all day. Ah, going to hear it before you taste it. >> [snorts] >> Crisp tightness, smooth vanilla. Mate, that's tops. >> That's how we say >> That's tops. >> On the one hand, raspberry sherbet has that nostalgic [music] sherbet flavor. You know it's a hot day in 2003 and you hear the ice cream man and get a sherbet that's just melting, but it hits the spot so good. Except this one has 6 g of fiber and only 2 g of sugar. >> Yeah, but the people demanded blackberry vanilla to come back, so they had to bring it out of the archives. >> That's how good it is. >> [music] >> Okay, but can we at least both agree that both Olipop flavors are reimagining soda with high fiber and low sugar? >> Yeah, I guess so. And you put it there where they do combine the classic soda taste with the benefits of functional ingredient blend to support digestive health. You know how much I love digestive health? It's got 9 g of fiber. What do you know about fiber? 9 g. Fiber, you hear that? >> You're crazy. I like you, but you're crazy, man. Choose a side for yourself. >> Raspberry sherbet. >> I HEARD THAT. >> NO, you didn't. OH MY GOD, GET OUT OF MY HEAD. BUY ANY TWO cans of Olipop in store and they'll pay you back for one. Works on any flavor, any retailer. Scan the QR code or click the link in the description to claim the offer. Olipop is available in the soda aisle and with the chilled beverages at thousands of retailers nationwide, including Walmart and Target. >> And thanks again to Olipop for sponsoring this portion of today's episode. Really appreciate it, mate. You're the duck's nuts. >> [laughter] >> Okay, so while you're giving your story >> Yes. >> I put the seasoning in. >> And what's the seasoning? >> It's Goya. >> Goya Adobo, I grew up with this in my house. This is delicious. If you don't know about Goya Adobo, this is the best. We got salt, garlic, tricalcium phosphate, not dicalcium phosphate. We got tricalcium phosphate in here. This is actually a lot simpler than I thought it was. I kind of thought there would be like some some MSG in here. It's really just salt, garlic, pepper, and oregano. >> No. It's like pretty basic stuff. Now you're going to throw it in there? No, I'm just kidding. >> [laughter] >> Bam! >> I didn't always do peas and carrots. Um but I started adding it um cuz this is how my husband makes it and his mom makes it. So >> Oh, nice, nice. >> We kind of merged two families together and so the rice is a merge of two families. >> And you're using canned canned peas and carrots. >> Yes. >> Have you ever thought about using like frozen? >> No, but someone else did mention that to me. >> I think like frozen peas I think are one of those things that are I think significantly better than canned. And also like they keep in the freezer. I think just as convenient. You don't even need to like thaw the peas. You can dump them right in there. I might try that out. I might try that out. Not to mess with the recipe. >> I might though because you're mess messing up with the temperature. >> I know, you really are. You are. This is going to be so good. I like see I already see how this is going to >> You smell it? >> exist. [music] Yeah, like you're getting so much of like that the delicious like garlic and all of that's going to cook into the rice, which is something I love so much. >> Okay, so we're putting it on low. >> Okay. >> And we're just going to put the lid on and then forget it for about 15 minutes. >> 15 minutes? >> Mhm, and then we'll check on it again. >> Copy you, chef. Where are we going next? >> Next we're going to go to the steak. >> All right, show me how you do it. >> So the good thing about this recipe is you can use any protein. I do steak [music] cuz it's easier. >> Mhm. >> Um I didn't want to do chicken on camera cuz I'd be scared that I'd poison somebody. >> Wait, wait, wait, let's let's break that down. Let's break down You have chicken fear. Chicken fear is a real thing. >> Why is that? >> Cuz you don't know if it's cooked all the way and then have to pull out the thermometer to check to see what the inside is. So, this is easier because >> But if you're cooking like small bits of chicken, I mean, you know, you should have the the instincts. You were cooking. But then no, steak like this has some nice You can see the intramuscular fat in there. Looks like we're using either like a a skirt or a flank. Do you have any steak that you prefer? >> So, it's called arracheras, which is a skirt steak. So, that's what we're using today. >> Very cool. >> So, to prep it, normally I would do it like overnight or at least a couple hours before. So, we would um give it some flavor with some lime juice. >> Okay. I wouldn't typically use acid in a meat marinade, [music] personally. >> Well, that's why we're different. >> That's why we're different. That's why we're different. That's why we're different. I'm hoping I'm hoping I could be proven wrong entirely. >> Okay. So, now we got the juice in there, and then I have my secret ingredients. >> I I noticed that you showed up with your own jar that's a top secret, and there seem to be some illustrations of steaks with fake grill marks, and the food stylist on this shoot did a great job on painting on those grill marks. >> Yeah. >> It's tremendous. Wait, can we get a close-up shot? This picture was taken in in no later than 1986. >> Yeah. >> That's incredible. >> So, that's how long This is how long it's been in the family. >> Exactly. >> It's so top secret that we only get it from here, from LA. So, we live in Indiana, and so my husband came across this. I think someone might might have recommended it to him. And so, every time we come to visit Carolina, we take at least maybe three jars home with us. >> So funny. >> And then when we go home and we start cooking, and we'll put meat on the grill, and he uses this, everybody's raving, "Oh my god, that's the best thing. What do you do? What do you You know, what are you using?" He's like, "It's our top secret." >> god. Wait, do you really like not tell people about it? >> No, he's given it to people. >> Okay, yeah. >> Yeah, I [laughter] mean, he's taken a couple back, and he's given it around to people so they can do it. >> [music] >> So, I'm going to go ahead and give it a coating. >> And you're just measuring by eye, measuring with love. >> Yeah. It's all about love. >> You said that very unconfidently. It's all about love. >> I'm so concerned that we say it's about love, and then it tastes awful, and then >> [laughter] >> Then I'm like, "You hate your daughter." IT'S CUZ SHE MOVED TO LA. >> YES, she moved to LA and left me. >> Caroline, [snorts] go visit your mother. This is so good. >> And so, the magic of kitchen, you guys prepped one for me overnight, so it's already has the lemon lime juice, I should say, and then the seasoning on top. >> Okay, so this has been marinating in the lime juice. >> Yes. >> That's interesting cuz it almost looks like it's been been like cooked a little bit. You know what I mean? >> Yeah, but I think it's white cuz it's been sitting overnight. >> oil up the pan first? >> Yes. >> Good call. Oh my gosh. I do do this at home. I just I It's It's different on camera. It's harder. >> Yes. >> Cuz you're worried about, you know, talking to people and having a good time. Do you want to get the pan screaming hot cuz this is screaming hot right now? >> No. >> Let's scream it hot. >> Yes. >> Okay. Do you ever estimate it by like how the oil moves? Cuz that's how I do it. >> Yes. Well, I did No, not by how it moves. I didn't think about that. I just put a coat at the bottom. >> Mm, got you, got you, got you. >> What are you looking at? Like how quickly it moves? >> I'm looking at exactly how quickly it moves. So, like I could tell that like that pan, I mean, well, it's smoking a little bit, too. But for me, if the oil moves like water, that's when I know the pan's like ripping hot. >> I did not know that. That's good to know. >> Look at us. Look at us. Multi-generational teach. Now, I feel like it's something generational above above KG. You know what I mean? I think she kind of views me as like an uncle, like an uncle father figure in this in this kitchen. >> maybe a brother. >> Yeah, well, yeah, you know, kind of like a >> [laughter] >> Like one of those things where like it's, you know, somebody has like an uncle that's like, uh, you know, the same age as them. You're like, "Oh, something happened in your family." You know, something interesting. [laughter] No, I do that. I think the pan's probably at the right temp. >> Yes. >> Okay, you kind of looked towards the heavens. >> [laughter] >> Spirit, guide me. >> Okay. I'm just going to use the same spoon. Okay. So, we're going to go ahead and put it in. >> Are you Are you looking to hear a certain level of sizzle? You don't want to hear any sizzle. >> No, I don't know. I just >> Oh, you don't know. You're just You're You're sizzle agnostic. Got you, got you, got you. I've got >> Remember, I I'm not the chef in the family. While we're waiting for that to cook a little bit more, I'm just going to take a little peek at the rice. >> What? >> I think we're about done. >> Yeah, looks like rice. >> I know, but I'm scared that it cooked faster than I expected. Okay, so I'm going to go ahead and shut it off. >> Okay, do you have any way to test it? >> Yes, a spoon. To mouth. >> You go straight spoon to mouth right now? >> Yeah. >> Why are there only forks? Forks are useless. >> I would use a fork, that's fine. Fork to mouth. We'll do fork. >> Okay. >> I'm just going to >> Okay. >> And then I'm going to blow on it. >> That's nuclear right now. That's lava. >> I know. >> [laughter] >> I see him. >> It's not bad. It probably could have used a little bit more water, but I'm just not used to cooking with this. But it's it's not horrible. >> We could add do Would you like if it is a little bit undercooked, would you add any more water or you just let it set and let the steam absorb? >> Sometimes I do, just depends how bad, but this isn't bad. Like it's edible. >> Yeah. Okay. >> [laughter] >> We got edible food. We got edible food. >> I sound like you. >> That's a good impression of me. I totally forgot that I got your daughter her first tattoo. Were you mad? >> No, I was excited for her. >> excited? Oh, thank god. That would have been so awkward. I thought you >> seen it yet. I mean, I >> Show the tattoo. >> Ready? Ta-da! It's so cute and tiny. >> It is cute. I like it. >> mind, it was like this big. [laughter] I haven't seen it yet. >> Wrong person. It was Colby. Colby got a bigger tattoo. >> Yeah, yeah, yeah. >> Did it hurt? Um no. I liked it. >> Shout out to Chris Jang Tattoos. He did a great job. [laughter] Do you have tattoos? >> I have one that I just got last year, but I don't know if it will My sleeve will come up. It's I'm a Disney fan. I'm a Disney adult. >> And I think that Disney adults are very brave and that the Disney park system should DEFINITELY GIVE HER >> [laughter] >> GIVE HER FREE TICKETS TO DISNEY WORLD. DISNEY, come on. >> So, I have three balloons and it's for one for each park that I've been to. So, I've been to the park in California, the one in Florida, and we went to the one in Paris. >> [music] >> So, I do plan on for my 50th, which is going to be, you know, so far away when I turn 50. >> It's 21 years. >> But, I plan on going to Japan and China. >> That's huge. >> So, I can get two more balloons. >> If the rising sea levels in the next 21 years till you're 50 doesn't >> I know. I might have to go sooner. Maybe like when I turn 40. >> [laughter] >> Okay, we got the right >> Okay, yeah. So, we're going to play Yes. Why are you laughing at that? It's not that funny. >> I'm not I am laughing. I'm not laughing. I'm uncomfortable. >> It's all done. Now, I'm just going to give a little stir, and it has such beautiful color. >> That looks gorgeous. >> Yeah. >> It really does. >> So, it looks good. We'll see if [music] it tastes good. >> I love a moist rice. You know? >> I'm thinking I'm thinking about my friend. Um she hates that word. >> Moist? >> Yeah, so I say it all the time. >> You should say moist. It's a beautiful word. >> She does not like it. Okay, so we're going to play >> Moister than an oyster. It's a beautiful phrase. >> All right. So, then we got the rice. We're going to go ahead and put some steak on it. And then when you go to restaurants here in the [clears throat] United States and you ask for arroz con carne, they smother it with cheese. >> Who's they? And what's here? >> [laughter] >> The United States. >> In the US you're saying you order like arroz con carne and it comes smothered in >> Cheese. >> And cheese. And then this cheese. >> Yes. >> And and and >> The store-bought cheese cuz again I'm about convenience. >> Like queso liquido. I got it. >> Yes. >> Yes. I've never seen that before in my entire life. I usually >> Usually Oh, sorry to cut you off. But, usually you see it with arroz con pollo. >> [laughter] >> But, usually they don't do it with steak. Usually it's chicken. >> [music] >> Interesting. But, you're claiming that that's covered in cheese. >> Yeah. >> I listen I believe you. I believe you. >> [music] >> I would We were talking to Ash. We >> [laughter] >> No, I've never seen my entire life. I We were talking to Ash and Ash said that Ash is from Illinois. You're from Indiana? You're from Indiana? Oh my god, I'm so sorry. But, you're from the big city. You're from the New York of Indiana. >> Yes, Indianapolis. >> Indianapolis. >> I know I'm from Fort Wayne, >> You Yeah, Fort Fort Wayne. >> Fort Wayne. >> Fort Wayne. Um which is >> biggest city >> which is the Mil- the Milwaukee of Indiana. >> [laughter] >> But Ash was claiming that this is a very Midwest thing. >> No, we've ordered it in the year >> Mexican thing. Not a not like a you know, and that's what I was like have you ever like salsa salsa blanca in Virginia? >> No. >> It's a thing they serve you a little like mayonnaise-y ranch sauce with your chips and they call it salsa blanca. There's like wonderful regional uh Mexican variations throughout the entire United States. >> This isn't regional. >> This isn't regional. >> Because we've gone to a restaurant here in Burbank [music] >> Interesting. >> and that's just how they make it. >> Do you remember which one was it? Granada or was it Barragan's? >> No, it's Salsa & Beer. >> Salsa & Beer. >> where we got the cheese from? >> Yeah, that's where we got the cheese from. >> Wow. All right, listen, I am I am tremendously ignorant towards certain things sometimes and I'm willing to admit when I'm wrong and I'm going to go to Salsa & Beer cuz that's one of [music] my favorite restaurants, but I always get either the carnitas or the fajitas there. >> Okay, so when you look at the menu, you're going to see it and then it's going to come smothered, but >> I'm drinking like a 30 I'm drinking like a 38 oz margarita from there, you know what I mean? >> I didn't mean to do that, but >> He's mixing in a little bit top with some more steak. >> Okay, so now it's [music] up to you and Carolina to try to beat that. Which was made with love. >> I It's it's a tough task, someone's got to do it. Katie, we need absolute clarity and focus. We only have 20 minutes and looking at all this, I bit off way more than we can chew. Do you feel confident? Say yes, chef. >> Sure, chef. >> Sure, chef. Hell yeah, I'll take it. Let's rock it. >> I'm ready. My hands are freezing cuz I'm >> Okay, okay, so the main difference here, we're going to try and add some fresh aromatics. So you're going to take this onion. Have you ever cut an onion? >> No, yes, but not the way you probably want me to. >> Okay, so the thing I'm going to want you to do grab the knife. That's your cutting thing. And now you're going to take this with your left hand and you just try and clear some space. You're fine. And then you're going to cut it. No, no, no. >> No. >> Straight through there. Straight through the equator. >> Nice. >> Perfect, perfect, perfect. And so now here, take half of this and then now you're going to cut the butt off. You're going to cut both butts off. The head butt, the bottom butt, and the top butt. What I do is I lay it down on a flat surface. >> [laughter] >> Anytime you're trying to create flat surfaces, right? And then anytime you have trash, put it right in the trash bowl. Trash bowl's huge. >> Trash bowl, trash bowl. >> Yeah, trash bowl, trash bowl. >> [laughter] >> Are you pre-crying? You're pre-crying? The onions >> is funnier than [laughter] me and I'm scared. >> So you're going to cut half of it like that. So yeah, you you had the right idea. Yeah, I'd say try and go as thin as possible and then try and get it so you're sort of like creating a hemisphere there, you know what I'm saying? >> Sure. >> [laughter] >> I think Tony gave me the big knife. >> He did. Well, I was the one they tried to give you a smaller knife and then I was the one that asked for the bigger knife. You're kind of on a roll, isn't that like beautiful? I'd say stop right there, I think you're good. >> Beautiful. Thank you. Thank you. >> Give it up. So take those onions and throw it in the meat. We want to get this meat Well, now we got to get the get the rice cooking, but throw that in the meat right now cuz then the other half of the half of the half, the quarter of the onion, I want to use for the rice. >> Okay. >> So what we're going to do right now is take this and now we're going to do like a a mini brunoise. Do you know what that is? >> No. >> Okay, perfect. I'd say just do that again. Just keep doing that. Screw it, man. And then you kind of hack at it. >> I'm cutting my finger. >> Yeah, so what you can do Can I Can I Yeah, the claw. >> work here. >> Yeah, but why didn't you do it? >> Because I I don't feel confident. >> out. The fact that you have like more surface available here, I'd switch that cuz now it's going to be sturdier than if it was there, you see what I'm saying? So now it's sturdier. Listen, your mom's rice is delicious, but I think what it could could maybe use are some more fresh aromatics like things like onions and garlic. I think that really goes a long way in rice. So now you're going to take this and just run just run your knife through it. Just try and stack it and run your knife through. We don't need it to be perfect, we just want this to be like a little bit. Yeah, I'd say like if you can like cut through the opposite way. So try and like slice across the grain there. We could have brunoised it, but sometimes you just need a rough little chop. And tuck those Tuck those fingers. Tuck those fingers, Katie. Tuck those fingers. >> Winnie, did you see that? I almost >> Keep those fingers tucked. >> And I'm the person that you have to go to if you cut your finger. >> I do remember that. I cut my finger and KG came to me and said, "Legally I have to ask [laughter] you if you need to go to the emergency room." And I said, "What if I said I did?" She said, "Legally I would have to take you." >> [laughter] >> And then I said, "Can we go to Yogurtland after?" And she said, "Do you just want ice cream?" And I said, "Yes." >> Take uh oil oil oil. Get about like a like a quarter cup. You know what a quarter cup looks like. Come on. It's what? Eight tablespoons? Yeah, take a little bit more. A little bit more. There you go. Cuz the oil's going to soak you the onions going to soak some of that. Now get all the onions in there and then dump your rice in there. We're going to sauté the onions with the rice. Frankly, I want to get fresh garlic in there, but I don't know if we have enough time. >> [laughter] >> And so I'm kind of like Uh you know what you can do? Yeah, yeah, put the rice in there. I'd say uh if you have like onions on your knife, I'd say scrape the knife and then you can kind of like get the rest of the onions off, you know? >> Right, right, right. >> a bench scraper? >> In here. >> We do. Oh, you dude, you know where this stuff is. Look at KG. KG works here, everybody. Yeah, bench scrapers are great cuz you don't want to use your knife to scrape it up cuz then that's going to dull your knife. All right. You dump the rice in there? >> Yes. >> Cool. Now give it like a nice little mix. Also, what I do add some salt to it. Cuz the salt there's onions in there and so the salt's going to help sort of bring some of that flavor out of the onion. There you go. That's right. That's right. We got salt there. Now you need to start chopping tomatoes. >> Chopping tomatoes? >> The carrots, dude. Should I 86 the carrots? I'm going to give you too much here. How much time do we have? >> No carrots is in her >> I know. She We need carrots. Carrots. Okay. Okay. Okay. So what I do with this is I would probably cut these in half. Perfect. And then now you can take these and you can cut them into four quadrants. You could So what I do Here, check this out. >> This. >> Uh no, no, no. Let me just show you. What I do is I would [laughter] have You're doing great. I would have my fingers there and then start the knife in >> [clears throat] >> and then go through. >> Okay. >> And then you're going going in >> Oh, see that's >> and you're going >> that. >> Okay. >> Again. Cut right through. >> Okay. >> You got to be confident with it. 15 minutes, holy smokes. Now, what you're going to do. So, this is how you uh would do like a dice, right? So, you see how like you're cutting them into batons? So, you're basically trying to cut them into rectangles and then you're going to cut them into squares. >> And then just >> Tuck the thingies. Tuck the thingies. >> sorry. >> Can I offer one more piece of advice on the tuck thingies? >> So, what you should do, can you see the knife? So, when your fingers are tucked, you can use that part of your knuckle as a guide. >> Scary part. Lily has shown me the blisters she's had on her fingers. >> [laughter] >> Yeah, but Lily's the hardcore man. >> Yeah, she's >> So, if you're here, then you're not getting as much control, but if you're here >> Okay, I'll try. >> So, you don't have to. You don't have to. But, that is the way that I think you should do it. >> I just think I forget to scoop my fingers back. >> So, this way I think you're going to get a lot of the more natural sweetness from the carrots that are like going to come through in the rice. >> And here >> Yeah, there you go. Dump it in. Going to get a little sweat and saute in there. >> Okay. >> Okay. Now, chop the tomatoes. Go. >> How do I do that? >> I kind of like however. Oh, can I show you what I would do? >> know. You want them in cubes? I can get them where you want them. >> Yeah, cubes. Cubes. Cubes. Cubes. Cubes. Yeah, yeah. So, what I do, what I do, I would just slice across like this. >> that's what I was going to do. >> Yeah, do that. Do do that. Do that. Do that. Tuck the thingies. Tuck the thingies. >> Tucking the thingies. >> There you go. With tomatoes, you kind of need to like really slice as opposed to just applying pressure. How would you rate your mom's cooking on a scale of one to 10? >> Am I comparing it to anything? >> Your dad's. >> Uh >> dad's at a 10 >> Uh my dad's at a 10. She's looking at me and I'm scared. She's looking at me and I'm scared. I would say a good seven. >> I'm okay with that. I'm okay. [laughter] >> Yeah, see? >> Um already I am seeing the benefits to to the canned ingredients. Uh Becky G, I I think you really had something going there. Okay, stir those in. Stir those in. We're going to let that tomato juice kind of cook out. And then you're going to take tomato paste. You're going to put about two tablespoons of tomato paste in there. So, I think yeah, put put the tomato paste right in that little well. Yeah, yeah, yeah, yeah. That's good. That's good. And then kind of stir that tomato paste in there. So, what you're trying to do is get a little bit of caramelization on that tomato paste. And I think that's going to add some like really beautiful color, flavor, a little bit of umami umami to it. >> Umami. >> Okay. This is looking like pretty good and sweated, I think. >> My mom's really close. >> Huh? >> She's very competitive and scary. >> up. Back up. >> I use CANNED PRODUCTS. >> [laughter] >> WHY ARE YOU YELLING? >> OKAY, KATIE, ADD THE PEAS. Add the peas. Add the peas. >> Peas. >> Then add the liquids. >> Add liquids. >> so we got water and then instead of broth, we're using Better than Bouillon. >> Better than Bouillon? >> like Better than Bouillon as a product. Do you use Better than Bouillon at home? >> Um I do not. >> Oh, it's great stuff, man. And now we're just going to let >> it sit. >> Okay, we got to go. We got to go. We got to go. Okay. Meat, marinade, boom. Pineapple juice. Secret >> Pineapple. >> Secret ingredient. Check this out. Check this out. >> Secret ingredient. No one knows what it is. >> No one knows what it is. Pineapple [laughter] juice. So, this is a secret ingredient. Here, just put that there. Remove that. Secret ingredient in pineapple juice. Add like a quarter cup. That's a little bit more. There we go. That's right. Okay, so secret ingredient. Put a bunch of those powders in there. So, we got red powders. We got paprika. We got ancho chili and we got cayenne. Wait, add some adobo to it, too. Yeah, red powders. More more more red powders. Yeah. Wait, more paprika. I like red foods. Then a little bit of cayenne. Cayenne's spicy. >> A little bit. >> Just a little bit. >> A little bit more than that. Come on. A little bit more than that. >> Okay, that's good. That's good. That's good. And then uh adobo. Bang bang. That's good. That's good. That's good. That's good. That's good. That's good. [laughter] Okay, wait. We Okay, now we need the marinade one. >> Magic. Magic. Magic. >> Boom boom boom. Let me hear you say wayo. >> Wayo. >> There it is. Are we going to get sued? Okay. Uh wait, not yet. Not yet. You need oil, dude. What's going on? Oil. Oil. Come on. Come on. Come on. >> Oil. Oil. Oil. >> The reason we added the pineapple juice is similar like like al pastor. >> Hello. >> Pineapple has um an enzyme in it that is called What's it called? >> Um um um um pineapple >> Pineapple pineapple ace pineapple bromelain bromelain. Pineapple bromelain. Okay, so uh it's called bromelain. It actually relaxes the proteins in meat. So, unlike the lime, which I think is going to make your mom Your mom's tongue is going to make her tongue smack, lime's going to make her meat tough. Pineapple's going to tenderize our meat. What are you going to do about it? Okay, so dump that in there. Excuse my hands. >> can have a wooden spoon if you want. >> The bowl's heavy. >> [laughter] >> So, you've been working out? >> I I yes, I stopped. >> There you go. And then now just just keep that moving around. Actually, no, let it sit. Let it sit. Let it sit. We got to make queso. We got to make queso. >> We're making the queso? >> the queso. I regret a lot of these things. We have like 8 minutes to make queso. >> in here? >> I just used it. How I would try and make queso right now. >> Okay. >> If I were to make a basic queso, >> Mhm. >> I think this is going to work. American cheese, Monterey Jack cheese, whole milk, >> Mhm. >> some sort of salsa, and then some sort of spice to it. >> Right. >> So, what I'm going to do, you're going to do I'm not I'm not going to do anything. I'm not going to Hey, I'm so sorry. >> I'm going to what? >> wait, how much do we have? We have like 6 minutes. We need a whisk. We need a whisk. We need a whisk. We got a whisk. >> They're all RIGHT THERE. >> I KNOW. I DON'T SEE THEM BECAUSE THEY'RE HANGING. OKAY. [laughter] YEAH, TAKE like a like a half cup of that milk. Too much. Yeah, yeah, enough. That's fine. That's fine. One of these is American cheese, the other is Monterey Jack. I don't remember which. >> look the same. They're the same. >> Okay, add a big ass handful of each. I have regrets. Just get keep whisking. You can stir that. Yeah, don't stir it. >> [music] >> You're doing so great. Is this fun for you? >> This is really fun if it wasn't high-paced. >> Yeah, yeah, yeah. >> I'm very slow with my cooking. >> [music] >> That's the thing though, is like, you know, you come home from work, you got to get dinner on the table, you got screaming kids. Are you a screaming kid? She a screaming kid? >> No. >> Was she a calm kid? >> Just non-stop positive. >> Well, where do I get it from? >> [laughter] >> Add a couple big forkfuls of this salsa. So, some people add Ro-Tel tomatoes. I think just add straight salsa to it. >> My mom loves Ro-Tel. >> Okay. And then throw a little bit of I KNOW. I KNOW. KATIE, STAY STRONG. YOU GOT TO STAY STRONG. I HAD A LITTLE BIT OF THE ADOBO to it. >> Nice. I love this stuff. I told Ash we need Goya, and she goes, that's a brand. And I'm like, oh, well. >> It's technically Ash's correct. >> house it's the seasoning. Sorry. >> We're shutting this off. We got the queso down. The queso's off. The rice, this just needs to cook for a second, BUT OH, I FORGOT THE SECRET INGREDIENT, KG. >> I know. >> This is my secret ingredient. I didn't even talk about it. Put the steak. Put the steak. >> How much? >> Uh like a teaspoon. So try try it. Do the You want to do the chef thing? You Come on, you work here. >> I work here. I just I just take a lot of You won't I just take a lot of notes while you cook so I don't That's pretty good. >> That's pretty good. >> I'm going to take this out. It's like a teaspoon in there. >> So this is called Maggi. Keep Just keep going. I I grew up calling this Maggi. I grew up calling this Maggi. My my aunt who's Senegalese used it even though it says Jugo Sazonador on there. And then my my buddy's like a Vietnamese mom would use it. But it's basically got a chemical in it called disodium inosinate, also known as meat extract. It's really delicious. >> Kind of tastes like soy sauce. >> It's very similar to soy sauce, right? Ah, just pure delicious flavor. Oh, yeast extract. Come on, man. This is delicious. Why she keep inching up? Where is she? Someone have to talk to her. >> She just comes up. She just >> it's established. I've never seen it. What's the Tik Tok dance that people are doing? They're like Pinky's up. >> Oh, pinky's up. >> Pinky's up. >> Pinky's out. >> Do you know how to do the gnarly like butt thing? We don't got to do that. >> Do I know how to do the gnarly butt thing? >> [laughter] >> Do you? >> What's the gnarly butt thing? >> I can't do it here. >> What is the gnarly butt thing? >> Can't do it on camera. >> at work. Oh my god. >> a little bounce to your butt. Like your back up Yes. Fearless. Put the gnarly song. >> Hey, our food's done. I think I'm I think I botched the rice. >> What did you >> I botched the rice. >> All right. >> So, I botched our rice. No. Okay, so I I would your mom using ingredients we can. I was like, "Oh, we got to use the fresh ingredients in there." So what happened is you use the fresh ingredients. And when you don't have time, cuz we're [music] racing against the clock, to probably cook them down, as the rice is cooking, the water's going to be bleeding out from the onions, the tomatoes, the carrots. And so it's going to continue to keep hydrating the rice so our rice is overcooked because there just kept being water coming out. >> It's soft. It's tender. >> rice. My mom's is a little hard. So. >> Our time is up. Our time is up. >> We're up. >> is up. >> We serve it like this. Oh, yeah. Okay. Now Josh is taking over. >> I'm so sorry. >> Josh is taking over. >> [laughter] >> Control issues? What? What are we doing? However you want to serve it, this is how we're doing it. >> I need a restart. >> [laughter] >> It's too uneven on the bowl. >> If we had time I would have put it in the oven for a while but even then it's going to absorb a lot of moisture. >> I like soft rice. I think it's okay. [music] >> Carrots are undercooked. It's done. It's done. We lost. Go home. Go home, KG. You're out of here. >> We're going to WRAP IT UP. >> I LOVE I LOVE THE color on this meat. I think this is very exciting for me. >> Did you put that in your mouth? >> Yeah, yeah. It was definitely in my mouth. That's a mouth spoon. >> For sure. That's a mouth spoon for sure. >> I put that one in my mouth, too. And then I put it back in the drink. >> No, he didn't. Okay. And then >> Keso's beautiful. If we can win on the strength of pineapple juice and keso. >> I think we can win with the keso. A little ASMR? >> [laughter] >> Do you think we put extra cheese? Like my mom. >> What? Why are you yelling? It's ASMR. You want more cheese or not? >> The sound of the cheese is ASMR? >> I was hoping. Sally, you picked it up. Oh. >> And then now for the kicker. >> [laughter] >> Two bits of cilantro. No, three. Four. >> We did it. >> There you have it. >> We're freaking winners. Oh, sorry. We're freaking winners. >> hear what your daughter said? the mouth [laughter] of a sailor on her? >> No, cuz Taylor's editing it out. >> your allowance. Take away your allowance. There he is. >> Who else? [laughter] >> My favorite. >> Don't butter him up. >> Do you know Do you know Now, do you know this handsome young gentleman? >> I do. >> me, Josh. >> [laughter] >> And he better choose wisely. >> I know. There is so much at stake here. >> I'm sorry. Remind me of KJ. Now, you know him as well. >> Yes. >> He is my roommate. He is my boyfriend. >> and boyfriend? >> Yeah, he also works here, too. Three in one. Three in one. >> Yeah, yeah, yeah. >> Just like his shampoo, conditioner, body wash [laughter] at home. >> Three in one. >> Three in one. >> He's so scared right now. >> be. >> I had coffee earlier, and that thing's just palpitating my heart right [laughter] now. Um but I'm excited. I'm excited. Um I mean, just already looking at it, I'm just going [music] to get into it. Already just looking at it, I can see that both are just visually different. Um like let's talk about the plates. The plates are different. Um >> [laughter] >> Jake, we did not We did not spin the plates ourselves and fire them in a kiln. >> Got [laughter] you, guys. >> Those are store-bought plates. >> was like a choice here. Um you know, uh this one I'm noticing the the rice is very um well put together. I'm noticing what is this, parsley? Right, parsley. >> No. >> Um >> No. >> No. >> It's close. There's another one, cilantro. >> Cilantro. Oh, I love cilantro. >> a Mexican dish. >> Um [laughter] the cheese looks a little loving on this one. The cheese on this one is a little more everywhere. Um but it's still beautiful, though. I mean, both look very nice. Um I'll just get into it, I guess. >> always like this? Is he always this nervous? >> I don't know. I think so. >> Usually when when there's cameras on me, there's there's a lot more difference. >> [laughter] >> I'll start with this one. >> You are staying with us for the weekend, [music] so this will determine the rest of our weekend. >> Yeah, I'm probably on the couch after this depending on what I >> [laughter] >> what I pick, so we'll see. Let's get some What is that? Steak, right? Okay. I took a Lactaid before, too. >> [laughter] >> Cuz I really don't want Yeah, a bad >> Too much information. >> Sorry. >> What other gastrointestinal problems do you have? [laughter] >> Do we really have the time? It's very good. Seasoned well. The rice is very nice. Um I mean, to me this feels like something you would eat like a restaurant. Very um made with love. Okay. You guys could banter or whatever. >> What? We're We're trying not to give away >> Mhm. >> whose is whose. >> Mhm. >> But know that I think you're doing great. >> Thank you. >> Good job. I'll let you know how well you do after you give me your answer. >> Becky. What [laughter] is this steak? I don't even know your first name, right? That's not very respectful, I don't think. >> [laughter] >> What do you like the flavor profile on the steak on this one? Um this one's just a little bit more salty. This one's just kind of well balanced. But it does have a kick to it. I'm not a big kick guy. >> Which one would you order? >> Can I have a second to >> [laughter] >> Don't pressure the young boy. >> She's like, "Which one would you order?" >> [laughter] >> Jake, do you feel you're ready to make a decision? >> Yeah. >> On 3-2-1, you're going to put your hand over the winning dish in 3 [music] 2 1. >> LET'S GO! >> [laughter] [screaming] >> THIS IS YOUR GIRLFRIEND, CAROLINA. >> It's the wrong one. >> It went from THE HER HANDS. >> [laughter] >> I DID THAT. >> That's beautiful. >> I was uh >> You were appeasing her. That's what you did. You You to live with her. >> [laughter] >> Either way, I've lost. Uh Um I'm looking for roommates now. So, if anyone wants to let me know, I'm available. >> No, you have a roommate. >> What I think you should do is tell KG later, "You're just like your mother." And if I think that should happen. [laughter] I think it's really going to work well. >> Yeah, I don't There's no There's no way to easily get out of that one, but >> [laughter] >> both were just very good and made with love. I think the steak was a little bit better on this one. >> Or the apple juice. >> [laughter] >> Is that what it was? >> Or the apple juice and KG's love that she put into it. >> Yes, of course, of course. I felt that. I tasted that, actually. So, that's nice. Um but yeah. >> Thank you for sacrificing yourself for this cuz frankly, I needed a win on this. KG, KG, you now have a new skill. You know how to chop carrots and stuff. You know how to chop carrots and stuff. >> Yes. I'm [music] excited. >> you want to call me your new mom, like I don't know. [laughter] You don't have to, but I think I can be that I can be that presence in your life. You know what I mean? Jake, too. You're about to be disowned, so. >> [laughter] >> Becky, truly, you're so wonderful. You guys have a wonderful daughter. >> Thank you. Thank you so much for doing something >> She didn't even take a shot of tequila before going on camera. She was like, "I'm so nervous. I might need a shot." We're probably going to take one afterwards. >> [laughter] >> Thank you so much and thank you so much for subscribing to Mythical Kitchen. We'll see you all next time. Check out our latest episode of A Hot Dog Is a Sandwich, out now. >> Diet Coke tastes terrible. >> Tell me which one this is. >> That's Coke Zero. It tastes great. >> Okay. >> [laughter] >> You're right. You're right. You did really, really good.