Channel: Mythical Kitchen
YouTube Video ID: 5matywgSqnY
Transcript
Who had the better school lunch, Rhett or Link? Welcome back to Mythical Kitchen, where we all got to eat, especially kids. I know, controversial, but we got the two biggest kids that I know. Here, they are going to show us what they had in their elementary school lunchbox. Rhett and Link. Hey, what do you guys got? >> I have It's a really cute lunch box. >> A transportation themed lunch box. Cuz I'm going places, baby. >> Do you love trains? >> Not more than any other form of I love helicopters. >> Helic helicopter gun. >> Okay. >> Chocolate milk. >> Yum. >> That's good. >> Chocolate pudding. Okay. >> These are the same thing. That's just solid effect. >> Yeah, baby. Peanut butter and jelly sandwich and applesauce in a foil topped cup that I will eat without using a spoon. Th this um you just said all of that like it's the first time you've seen it in your life. Pure applesauce with a >> It's been a long time since I've seen it. >> Turning apples into sauce these days. >> Is that the order that you would eat it in or just the order that you presented it in? >> I would just eat it all, dude. I don't know. >> There's kind of only two foods here. You know, there's like sweet fruit and then chocolate dairy and some bread. Okay. Interesting. And then peanut. Brett, what do you got? >> Well, first of all, I have a much nicer lunch. bag than I would have had because it would have just been, you know, paper. And also, I wouldn't have had anything dinosaur themed because dinosaurs were put in the ground by Satan. >> Oh, shoot. Really? I didn't know that. That's so messed up. >> I ain't about that life. >> Oh my god. >> Okay, so I'm going to start with the drink. I'm working backwards. Capri Sun. You know, it's in a bag. It's not chocolate milk. I understand that. But you know, I also have real fruit. >> Jesus. >> Not emaciated fruit or emasticated fruit or whatever the verb I'm looking for is fruit. Smooth fruit. >> String cheese. It's not just food. It's a game. And finally, >> this Oh man, I haven't had one of these in so long. >> This is insane. >> A hot dog sandwich. This is two pieces of white bread, ketchup and mustard, and two butterfied hot dogs that are cut in half and then they look like four wieners, but they're half wieners because my mom knew that if you did not slice the wieners lengthwise, it was exactly the same size as a child's esophagus. It's actually the number one cause of choking amongst children is hot dogs because they it's almost like, speaking of Satan, Satan made hot dogs because he wanted to kill children. We had really different childhoods, man. A lot in a lot of ways. >> Satan seems like he's doing a lot of messed UP STUFF THESE DAYS. >> YEAH, WE GOT TO STOP IT. >> Time with the hot dogs. Are we carrying all the dinosaur bones? >> So, what we are going to do is we are teamed up. Me and Link. >> Yes. >> God, we're so dialed in. Trevor and Red >> Link and Red. I rebuke these. Sorry. Sorry. Got the passer hands. We are going to put 30 minutes on the clock and we are going to try and make these appropriate for big kids. We're gonna see if we can elevate these school lunches a little bit while also keeping true to the original. I think this is good enough for big kids already. Okay, as a self-proclaimed big kid, I like eating sliced apples and peanut butter and jelly and chocolate milk. So, >> and hot dog sandwich. >> I don't like the implications. Trevor, we can't just eat the lunches because we have to reinvent them. Then, we're going to print the menus. We're going to post them outside the mythical kitchen and then 10 mythical team members are going to vote on which menu they want to eat. And whoever serves the most lunches from their cafeteria menu is the winner. You ready to get cooking? >> Yes. >> Link, I'm trying to get an idea of what we should cook. But I think the best way to do that is I can just sort of observe you in your natural habitat. Just act like I'm not here. How you would have eaten this when you were a kid. >> I mean, my chocolate milk was never this fancy. It's just like paper contained. >> Yeah. Yeah. Good god, that's good chocolate milk. I'm going back. It kind of makes me want to follow it up with a little solid chocolate milk. >> Yeah, >> I don't have a spoon, which is fine. I I would >> Do you want a spoon? Is that how you would have eaten it? >> I usually would eat this with a spoon, but I wouldn't eat this with a spoon. And so I'm going to just get a little syrup. Mm- >> Okay. Is this just for me then? That's fine. >> The peanut butter and jelly on white bread. This one does not yet have the completely grape soaked sponge of a side >> that I absolutely love that cuz it it just turned that side of bread into candy. >> One of my favorite foods in the world is wet bread. And so I do love that about a peanut butter and jelly sandwich. Wet bread is not usually good. Is that really what you're getting at? >> I know. I I literally No, I'm dead serious. I love wet bread. Think about like a French dip, a torta, you know, all these wonderful foods. The way calzone steams the inside. >> Uh, French toast. >> French toast. That's That's wet bread. Yeah. Look at us. Yeah. >> Uh-huh. >> This I would intentionally not use a spoon. >> Okay. >> Just take it down. It's so drinkable. >> It's so good, dude. It's so good. You're slurping. >> You don't have any communicable mouth diseases, do you? >> Uh, >> yes. >> See, when you get to this point, in order to get it all, you really you just have to you have to take the tongue around it, which this is what I did at lunch with my friends watching >> every day. Brett, can you confirm this that you watched them do this every day? >> I turned away >> because a spoon a spoon a spoon won't get all of that. >> Yeah, that's amazing, right? That a dog can't do that to a peanut butter jar. I don't know what you're gonna do because there's some redundancies here. >> Yeah, this is almost all dessert if you really think about it. It's incredible. This is a cake. >> My mom loved me so much. >> Yeah, she did, man. >> I I think we're going to try and go I want to transform peanut butter and jelly into something actually savory, maybe even with some protein in it because this is the nutrition specs on this are kind of nuts. But also, I want to honor the wetness and the solidness of this, and I think we can combine that into one really delicious dessert. I got some ideas. You ready to cook? >> Yeah, man. Hell yeah. >> Rhett, your lunch. It's right here. We get to taste it. Um, I'm excited. You seem to have a little bit more of a well- balanced meal. >> Yeah. My mother loved me >> than link >> and she didn't she didn't just pump me full of processed foods. She gave me some whole foods. Some nice little apples. >> That's a beautiful apple. Those are a nice looking apple. It also makes you feel like you might be at McDonald's. >> How do you want to go about this Capri Sun situation here? Do you want to just share the same straw? >> I know how to do this. >> Okay. >> You do the straw. >> Okay. >> That's delicious. That's just a classic straw. >> Okay. Oh, and you're going whole. >> Oh. >> Do you think if you squirted it, it could go in an arc into my mouth? >> Did that there? It was still like floating. What was happening? Oh, that was my hair. Oh, my hair hit me. Right. Do you Why do you think they've paired you and me together and Josh and Link together? Because I have my theories. >> Yeah. Because we would make a great two on two basketball team. We talk about it a lot. We've never done it. >> I know. No, that's what I'm saying. It's like they picked us because like we're taller and better at basketball and picked them because they're more likely to say something on camera that has to get cut out. >> Yeah. Yeah. Yeah. Okay. This is a modern engineering marvel. And I want to say that just to represent the impatience that I had as a child. I know this is going to mess a lot of people up, but I would eat it like this. >> Oh my god. You're talking about how it's a modern marvel of engineering and you're not even taking advantage of that. >> Well, this is the thing I totally forgot about. When I told y'all what I ate, she would put two in my lunch. In the first one, I would eat like this and the second one I would slow down and peel it. >> You had to get get to business and then you could have your fun after. >> I'm Yeah, I'll take some cheese, I guess. Cheese and apple. little charter board we got going here. >> The thing I loved about this is that there was a 0% chance that any other kid would have it. No one else in my school had this >> wonderful creation. >> It was really important for you to be unique. >> And it would have been sitting for about four or five hours and so it would have soaked through kind of like the PB&J but even more. >> Oh my gosh. >> And I just want to show you the inside of this thing as you peel back the layer. This is like opening the Ark of the Covenant. >> Wow. Wow. If you're a Nazi, your face is about to melt. I mean, that is just so beautiful. I mean, it's it is all the ingredients of a hot dog, but on white bread, which is a superior bread. I'm going to let you take the first bite. >> Okay. This isn't something I think I would have gone for as a kid. It is You're underelling how soggy it already is. This is steamed. >> Oh, yeah. I mean, and this room temp. The room temp part is is key. >> No, I mean, that's really good. That's just a delicious food. M. It's so nostalgic. >> It's really good. It's funny because I think I was more of a link like I related a little bit more to his lunch, but this is really good. I I'm on the hot dog sandwich train. >> Okay. Well, I'm excited to see how you're going to turn this into something better. >> I got some ideas. You know, we got ketchup and mustard. Those are ingredients. And apples and cheese. You know, ketchup made of what? >> Tomatoes. >> Tomatoes. We could use tomatoes. Something something like that. Thankfully, you know, it won't be 90% chocolate. >> So, that's really big for us. I think we got a good shot here. We have balance on our side. >> Yeah. And I'm going to leave it at that. >> This is taking me back to my childhood, of course, where I was a very picky eater, which I channeled into writing this book along with Rhett, spaghetti head and chicken fingers for kids who were picky eaters like me to learn that you don't have to just eat spaghetti like Safy or just eat chicken fingers like Lumo as a child. So, we're we're hoping to do better by the kids. Get the book if if you're into that. >> I love that. Can I name my children Safy and Lumo? >> Yeah, sure. Good names. >> Beautiful. Yeah, >> good name. >> It's like a little bit of Hunger Games. You know what I mean? >> You think pizza cat Safy Lumo, you know? >> I know. We just made them up because they sounded cool, which is probably what they did. Mythicalbooks.com. >> Heck yeah. And in honor of Spaghetti Head and Chicken Fingers, we are making fried chicken. And so this isn't chicken fingers. I actually think this is a really important thing to do is expo expose kids to animal bones, you know. No, I remember this is crazy. I met a girl freshman year of college who didn't know that chicken the meat was related to chicken the animal. And when she saw chicken with bones in it, she freaked out. 19-year-old going to one of the world's best research universities. >> Wow. A chicken walking around with no bones. And that freaked me out. >> Yeah. >> Very floppy. >> It's like kind of a Salvador Dolly chicken. Okay, so we're going to start making some wings. cuz we're doing peanut butter and jelly wings. So, we're going to do >> You said it was dessert. So, this is >> No, you changed your mind. >> When did I say this is dessert? Okay. >> I said I'm going to try and make this NOT ALL DESSERT. >> OH, >> YOUR yours was all dessert. I said I'm going to try and make this savory, but I think you just wanted more dessert. We're going to do two different wing sauces and you can kind of eat them side by side and then it'll be like peanut butter in one wing, jelly in the other. >> I love that >> cuz like a nice sweet wing is kind of going to be almost like an orange chicken situation, but we got this wonderful little pepper jelly going on. It's a little spicy. And then you're going to be making our Thai inspired peanut sauce. >> Okay. Or as your dad would have said, thigh inspired peanut sauce. >> Thigh. >> I feel like he can do the accent. I can't do it. It's cultural. You know what I mean? I don't know the rules. I don't know the rules. >> I don't know. Your dad, you know. >> Yeah. Yeah. I appreciate that. >> That's Where's he Where's he from? >> The Carolas. >> But But yeah, they don't But they don't sound like that. >> And he lives in the South. >> Yeah. >> Yeah, they do. All of them. >> He's not the only one that sounds like dad. >> I feel like I've met other people from there that they don't sound like your dad. >> Well, he he's special. >> He really is special. Uh, we're taking a little bit of flour and some salt and some baking soda. I'm just going to dust the wings just to get a nice little dredge going on. >> Just do that. >> Yeah, the baking soda is actually going to add a little bit of extra crispiness to it. >> So, it kind of gives some some rise. Okay, so you're just going to whisk all these things together. We got some brown sugar. I'm just going to drop a little bit of sesame oil in there. You can use that. And then you're going to add all the other stuff to it. We got some ginger, some garlic, some soy sauce, a little bit of lime juice, brown sugar, and peanut butter. And just whisk that all together. You might have to whisk extra hard on the peanut butter. Hey. Hey. I can whisk hard. I'm a I can be a hard whisker. Oh, check this out. >> I made like a peanut butter ball. >> Give it up. Give it up >> inside. >> I think I >> inside of a hamster wheel. >> I don't think we have to keep cooking. I think we can just call. >> THIS IS HOW PEANUT BUTTER balls are made. Thinking about finances often stresses me out. Now, back in my school lunch days, I was stressed about not having any money for food. And a lot of the times I'd have to eat the free stale peanut butter sandwiches they'd give out wrapped in a little foil packet and it sucked. But these days I can't afford lunch and I stress about finances less thanks to our sponsor for this portion of today's episode, Chime, the number one most loved banking app. Now this year I've been trying to keep better track of my spending and really looking at where my money goes. And it is not surprising to me or any of you that the most money I spend is on restaurants. But here's the thing, that's not necessarily a bad thing because I love going to restaurants. It means a lot to me. My own personal definition of what it meant to be rich when I was a kid was never having to look on the money you spent on food. It's the reason that I don't have any fancy watches. I got beads. I don't have any nice clothes. I don't drive a nice car. I want to support restaurants and I want to eat nice food. So, Chime is ready to help you save on the category you spend the most on by giving you 5% cash back on the Chime card in a category of your choice. Groceries, gas, dining, travel, and more. You pick what fits your life and you can change your selection every month. When you really think about where your money goes with 5% back, that's real money returning to your pocket from purchases you were going to make anyway. Chime continues to help you make your money work for you with their high yield savings account. They have up to a 3.75% APY compared to the national average of.39% APY. That means if you had $10,000 in the bank with a regular savings account, you can only get about 39 bucks a year. Can barely get you a damn burrito. With Chime, you'd be getting about $375 a year. And that is a huge difference. That's like way more burritos. Chime wants you to keep more of your money and earn on it. Make the switch to Chime and get a $100 bonus with a new Chime checking account. Just go to the link below or scan the QR code. It only takes a few minutes to sign up. Join the millions who are already banking fee free today. And thanks again to Chime for sponsoring this portion of today's episode. Okay, Rat. Um, guess what we're doing? >> Well, I guess we're making a big bagel. >> A big bagel? Uh, no. I decided to go with a little pizza here. We're going to make a pizza. So, I you know, I know what you're thinking. Oh my god, that makes so much sense because ketchup is made out of tomatoes, but we're not even going to make a tomato sauce. >> Oh, we're a mustard pizza. >> Yes. Because we're freaking smart and we're innovative and we like to do things not by the book. Cuz that's what Rhett and Trevor, the classic duo, we've always been about that. >> Outside of the box. >> Outside of the box. >> Outside of the lunch box. >> Outside of the Hey, we operate outside of the lunch box. Uh so, no, we're going to I'm going to do a bashimal. Uh, besamemell a mother sauce, a French mother sauce. It's really easy. I'm gonna get a rue going over here. So, I got butter in the pot and then if you want to start getting that pizza dough rolled out for me. >> Do I need to like >> Yeah, you we got a little bit of flour over there. If you want to flour up the top and then you can start just kind of if you want to pick it up and like flatten it out a little bit and then sort of pick it up and kind of let Do you want to Do you need any help? Do you I mean that's looking good. >> Well, I was watching Kobe a second ago. >> Yeah. Yeah. You know. >> No, it's good. Work from the work from the inside out. As long as you don't put a hole in the middle, >> there's some picking up that's involved. I'm just using the natural process of gravity pulling on dough to let it shape itself. I'm just letting the world do what it wants to. >> You're a master. How often are you making pizza? >> I went through this phase >> really >> where I had one of those Weber grills and I got an attachment for it and I can't remember what it was called. Something like the pizza man 1000, you know, something like that. It turned if you took wood, like actual wood, it turned your Weber grill into a pizza oven and I got one of those things to put it in there. >> Okay, >> this moment in my life lasted about a year and I made some really good pizzas and then I got a different grill >> and all of a sudden I didn't have my pizza attachment. You know, sometimes you'll be doing something and then you'll make one little change and then it'll cause another big change. I haven't made a pizza since. This is the first pizza >> that I've made and you're here for it. Yeah, I'm here for it. That's really special. And and and you but you have made pizza before. I wasn't expecting you to have a year's worth of homemade pizza experience. So, that's really big. >> But the cardinal sin of making homemade pizza is not making the dough yourself. And that and I never I kept saying I was going to figure that out, but I would just get the pre-made dough, which I know it's not great, >> man. You can do literally whatever you want. That's the thing. >> No, you can't. You have to follow rules and meet people's expectations. Trevor, >> you literally can do whatever you want. Like me. Uh throwback. Come on back over to me. Uh, I'm making a rue. Flour and butter in a pot. That's right. Classic French cooking here. Something that Josh and Link know nothing about cuz they're stupid. Have you gotten less picky as an adult? What was your biggest the biggest moment of you overcoming pickiness? I started eating sushi with soy paper and then I started putting the spicy tuna in it. I started eating guacamole. I think guacamole might have been one of the things that was like the watershed moment for me. >> When was the first time you had it? I was about to graduate college and you said, "You know what? I'm going to be a man in this world. I'm going to have to pay taxes. I'm going to eat guacamole." Green pudding. >> Green pudding. That's a good way to phrase it. >> I can uh I can dig this. >> And that's a good note for if you're trying to get a child to eat something, trick them. Lie to them. You know what I mean? Say it's green pudding. >> Yep. Threaten them. >> Threaten them. Now, now tell me how you threaten your children here. I'll I'll sort of play I'll play Lily. I'll go, "Wow, Dad. I hope that we have a loving, trusting relationship and that you're never going to do anything to betray that. >> I I never try to get my kids to eat anything. I just didn't care enough about that. >> Sure. Fair. What did you care about with your kids? >> Make their own decisions, you know, and not not to trust people. >> I feel like I've done this. >> Let's try this. I feel like it's looking pretty nice. Might need to add a little bit little bit of sugar, a little bit of salt, little seasoning. >> Oh, what is that? What are you doing? Can I do >> Oh, that's fun. Yeah. Yeah. Here, I got a spoon for you. I got a spoon for you. I'm going to grab a little bit of honey. I think it needs a little bit of sweet. >> I think it needs a little bit of honey. A little bit of sweet. >> There's two two two number one New York Times bestselling cookbook authors over here. >> Here we go. >> Those are looking crispy. I like to jiggle link. Do you want to be the wing jiggler? >> I didn't even know this was happening back here. >> She's a wing jiggler. Don't scald yourself with oil, but if you move them around, that's going to cause the oil to sort of like add air underneath the skin. It's going to get nice and crispy. >> Make a chicken dance. >> Yeah. Make that chicken dance. link. What the hell? >> Dance for me. Don't trust me. >> I'm going to mount that. A little bit of cold butter. We're going to turn this off. Get that to the side. This is done. Link, how those wings jiggling? >> Jiggling is it so good, man. I feel like my lymphatic drainage is happening. >> That really is. That really is. Do you want me to get in there and just kind of grind it through? >> Yeah, baby. Yeah. >> Okay, we got the sauces made. I feel good about these. We got the chicken wings done. We just got to let those rest for a sec and then toss them. >> I could use the rest myself. >> Yeah. Go take a load off here. I'll take the rest of the cook. I'll take the rest of the cooking. >> HOW'S THAT? >> OH MY GOD. >> IS THIS GREAT? Is this what you wanted? >> It looks really good. That's turkey. If you want to get it a little bit thinner, like get it a little bit bigger. Do you know who they originally wanted to play Indiana Jones? Well, first of all, let me just tell you it was it was originally when So, I didn't really know this until relatively recently. I didn't really understand that George Lucas was the creator of the whole thing. It wasn't Steven Spielberg. He just they were friends. He brought him in to direct it. His name was Indiana Smith when he first came up with it. >> Indiana Smith. >> And the first person that they cast and had under contract was none other than Magnum PI himself. Tom Celic. >> But then they picked up Magnum PI because the thing that George Lucas wanted is he wanted an unknown. He wanted a complete unknown because he said he didn't want to be tied to a specific actor cuz like Scorsesi was getting kind of attached to Dairo at that point and he was like I don't want to be known for working with one guy and he worked with Harrison Ford in Star Wars who was like I want to bring in this guy Tom Celich and Tom Celich was like if I get picked up for Magnum PI it's probably not going to be anything but I got to do it and that's why it ended up being Harrison Ford because Magnum PI did get picked up. >> Okay Rat, do you want to take that pizza pan? Yes. >> Take the pizza pan. Give a liberal a liberal amount of of cornmeal on there. That's the one. Yeah. Yeah. Yeah. Yeah. That's beautiful. That's beautiful. Get it on there. It's just going to make it easier to get off. You don't want your pizza sticking. >> And I'm putting that on there. >> Yeah. Yeah. I believe in you. This is looking good. It's getting thick. It's coating the back of the spoon. That's stunning. >> Another really interesting thing about 70s and 80s films. >> Really, really quick. I'm putting Dijon mustard in here because mustard is on the sandwich. So, this is a mustard bashimal. Continue, please. >> Francis Porcopa was having an affair with his babysitter who then became his assistant. And then she was like, "What am I going to do? I got to get out of this thing and then she ended up marrying Harrison Ford and writing the Black Stallion." No, I'm moving on to other subject matter. Just whatever you want to talk about. Whatever I want to talk about. Yeah. Uh, I've been playing so much Fortnite recently and I have this problem. I have a bad problem with spending money on Fortnite. It's like really rough because here's the thing is every time they put a skin in the shop I look at it and I'm like that'd be so funny to be running around as that person in Fortnite and then I get it and then the next day I wake up and I'm like I shouldn't have bought the Michael Scott skin. I didn't need it. I didn't need to run. >> What does these run like? What's a Michael Scott skin run from you? uh 1,500 V-Bucks, which I believe if you I believe the conversion rate on V-Bucks is like it's probably 15 bucks technically because I got it in the bundle is discounted, but I did spend more money because I also got Dwight Troo. But then the thing about this bashamel is that it's looking lovely. I mean, there's a lot of ingredients and there's a lot of pieces of equipment. What is about to happen? What is about to happen is we are about to make this is kind of like my ideal circus. Listen, I love chocolate milk. I love chocolate pudding. My favorite dessert in the entire world is translate cheesecake. Talking about wet bread. Three milks. That's right. Can you name the milks? >> Uh white one and then the beige one and then like a off white one. >> I mean, you are unfortunately correct. It's whole milk, evaporated milk, and then sweeten condensed milk. How is evaporated milk still there? >> Obviously, they did a pretty piss poor job of evaporating all that. You know what I mean? Don't say piss on a cookie shop. >> What? You know that's like that's like the third time. Listen, we've worked together for eight and a half years. >> I know. I know better. >> And I've said piss three times in front of you on camera and every single time you've like gotten I don't want to say offended, but like >> thirsty >> and I've seen Rhett pee pee chocolate into your mouth. No, you pee pee chocolate. >> Yeah. Yeah. It's a one-way street with >> But something about the actual word piss. >> You know what? Just keep saying it. Okay, you're going to mix all the milk. So then we got another component which is chocolate syrup. So we're going to make a chocolate milk translate chase. Meanwhile, I am going to start >> chocolate milk t leches. >> Yeah. Yeah. Yeah. >> Oh, that is a thick milk. Look at how thick that milk is. >> Yeah. That's the sweet and condensed. >> Have you ever Have you ever like made a cake from scratch before? >> Actually, that is the only baking I did as a child. My nana I would always bake a cake with Nana. I love that cake batter. >> Mhm. >> What kind of cake was it though? >> Uh vanilla pound cake. >> Just straight vanilla. >> Yeah. And I would stomp around on the kitchen floor so that it would fall. All I know is >> typically you don't want a cake to fall like that. You want it to be undisturbed, but you were trying to >> be I wanted it to fall all in the middle and be like >> just pure goo. Yeah. It doesn't Oh my god. That That's the best pound cake I've ever had. >> I'm whipping this meringue right here. I'm trying to get this like very stiff peaks cuz that's how you get a lot of air. We don't want the tres leches to fall cuz you want t leches cake it's almost more of an angel food cake because you want it to uh uh not have any fat cuz you want it to have this kind of hard bready texture to soak in all that milk. If there's too much fat it's just going to get nice and mushy. So you want this to be a lot of protein and structure. When's the last time you like cooked together? Man, it's been a while since I've just explained food to your eyes that I can tell aren't they're waiting for a joke. Wait until I get >> at one point during uh you know spiel. >> Yeah. Yeah. Yeah. It was a shield. >> I did realize that I wasn't listening and it was I guess it was the same time you realized that. Am I supposed to put all of this white powder in? >> No, definitely don't do that. Definitely not. What do you can do? No. No. A little salt though. >> That's salt. >> Nice little pinching salt. >> You and Rhett have come up with like so many catchphrases over the years. Do you even call them catchphrases or are they just like kind of quips like we're still good? >> Yeah. I I would say it's not for everyone and I'm going to leave it at that. >> Fair point. >> I'm just going to leave it at that. got some baking powder. >> You want to leave it at that? >> No. >> No. See, that could be how you do it. >> You just like repeat something. You leave it at that. >> You just kind of >> And then suddenly there's a print on demand shirt in the merch store. Leave it at that. I've learned so much about this business from you guys. >> Some of us just know a turn of phrase. >> Some of us don't. I'm going to leave it at that. >> Yeah. And hey, what if we what if we leave it at that? I got to fold in the mering. So, what we did is we whipped the egg whites in here, a little bit of sugar, and we're going to gently fold that into this cake batter. You said you're a cake batter man. You want some? >> Oh, yes. Yes. There's not a ton of fat in that, but it still should be pretty good. >> Oh, that's good. >> And what that mouth do indeed. Link, >> I wish my nana was here right now. I never once got sick from meeting cake batter. >> You ever heard the phrase, uh, I don't know men with any food allergies, but I know a lot of men with constant unexplained diarrhea. >> Is that another one of your catchphrases? >> All of mine end up being really long, man. And you're going to leave it. >> And I'm gonna leave it at that. Do you put that much sort of stank on? You kind of got to do a nose snack. All right. Maybe it's kind of like the draw. >> And I'mma leave it at that. >> Seriously, that >> that's good. That's how you >> I mean, seriously, >> that's how you sound. And I'm going leave it. I'mma leave it at that. Link, can you grab me that pan? >> Bring that over here. We're going to get This looks good. We didn't lose all of the lift. Oh, yes. Nice. >> It's like one of those no bake things. >> What? >> My favorite desserts are the ones that are just slurries that you layer. >> I see what you're saying. I see what you're saying. Yeah. Yeah. >> And then you don't bake it. You just put it in the fridge. >> You just put it in the fridge. So, we're going to go ahead and we're going to bake this at 350 for about 45 minutes. This is one of those crazy Yes. baked desserts. And I'm going to go ahead and I'm just going to go ahead and leave it at that. You know, I'm going to tell you something, Trevor, that's going to make you feel differently about those V-Bucks you've been you you've been spending. >> Really? >> The creator of Fortnite lives in North Carolina. He owns a bunch of land, >> okay? >> And I recently met a man who rescues wildlife all around North Carolina, including beavers, >> including he takes beavers and puts them on Fortnite guys land. >> Puts them on Fortnite guys. So, there's a beaver out there in North Carolina who's currently building a dam who's like thinking about those V-Bucks that you're spending on Michael Scott suits. >> My V-Bucks are going to Beaver Homes. >> Yes. >> North Carolina. >> Yes. I got good about it. >> I got to tell my wife about this, honey. So, spend more, man. >> Turn the credit card back on. I'M GETTING MECCA GODZILLA. >> OKAY. WELL, in other in other also fun news, I made this bashimal sauce and it's nice and thick. Would you like to taste? >> Yes, I would. >> Cool. It's Look at how thick it is. M. That taste like Dijon mustard. >> Okay. Yeah. It's subtle. No cheese. >> No cheese in there. And it's nice. It's light. And then we got uh caramelized onions and kilbasa sausage going. Do you want to build it? Should we do it? >> For sure. >> Do you want to Do you want to sauce? >> You You can sauce. This is your homage to the the hot dog. I see. A little bit little thicker wiener. More elevated, >> more complex wiener. >> Yeah, the saucing is so scary. I always get scared to sauce. >> That's why That's why I said no when you asked me if I wanted to do it. >> See, cuz you got to do it in the middle >> and then you got to do the like >> I'm here. I'm supporting you. >> Oh, it's hard when the sauce is like the same color as the dough. >> Oh yeah. >> When it's red, it's a lot easier to tell how much is on there. >> They don't tell you that in pizza sauceing school. >> That's a problem, man. You should have put a little food coloring in there. It seems like they should tell you that in pizza saucing school. >> What What order do you suggest? I'm getting rid of this stuff. I don't want to accidentally powder the pizza at this point. >> Well, here's the thing. We got spicy ketchup going on there, but I kind of want to put that on like do a drizzle of that after. So, I think just grilled onions and sausage. >> Okay. >> Dress it up >> and uh make it pretty. >> How liberal do you want me to be? >> I want you to feel it out. >> Okay. >> I want you to trust your instincts here. Go back to when you were a child and think about if you were a child, how much onions would you be putting on this pizza? >> Man, I had no judgment, man. I just I ate anything anybody put in front of me. I ate until they told me to stop. They had to pull things away from me. >> Wow. >> I was like a cow, you know? I don't I just don't I'm still kind of that way. >> Yeah. No, I get that, man. I had two cookies yesterday and as I was eating the second cookie, I was sitting there opening it going, I don't need the second cookie. And I'm literally putting it in my mouth going, I don't want to eat this. And then I was just I was eating it and playing Fortnite. >> Yeah, >> I was playing Fortnite. What's the most recent skin I got? You you ask Danny Phantom. Any Danny Phantom heads? Come on. >> What is Danny Phantom? >> Wow. You have kids, right? >> We don't talk. >> Danny Phantom the cartoon on Nickelodeon. He's a kid that turns into a half ghost. You're going to catch him all cuz he's Danny Man. How do you feel about Danny Phantom? Because I hear people saying that he was involved in her early sexual awakenings. >> I think yeah, people did find the crowd. >> People did find Danny Phantom to be a little bit sexy. >> I don't know who >> um although you don't want to say that because I believe canonically he is in high school. >> Yes. >> Yeah. But you can't say that. >> No, but when you were watching it, you were probably like in middle school. >> Yeah. But I can't say that now. He's just a he's just a cool ghost in high school. >> Hold on. That's like me saying I can't talk about having a crush on somebody when I was in elementary school because now I'm a man. I don't have a crush on it any them anymore. >> You want to get into the ethics of this or should we make >> Yeah. Yeah. Yeah. I want to die on this hill. >> Okay. >> We have the cake and it and it's no bake. >> But it's just set up like that. Isn't that amazing? >> If this cake is bread, then we want to make it wetter. >> That's correct. And now you have all the wets there. But but but don't don't wet it. Yeah. What you're going to do is you're going to take this. You're gonna stab this REPEATEDLY FOR I MEAN YESTERDAY YOU'RE GONNA SCREAM AT IT, TOO. THE WAY YOU USED TO STOMP WHEN you were a kid is why you're screaming at it now. So, what I'm going to do is I'm gonna go ahead. I'm gonna make a pudding chocolate pudding whipped cream frosting. Going to take some milk and I'm going to whisk it with this chocolate pudding mix. So, we're going to make a whipped cream chocolate pudding frosting >> that I feel pretty confident in. I think it's going to be delicious. Oh, you already feel it thickening up. >> Pudding icy. >> Yeah. Yeah. So, it's going to have the texture of pudding but also a little bit of lightness of whipped cream. I'd say stab that even more. You want to really open up a lot of holes cuz all that milk's going to soak into the holes. >> Riddle it with holes. >> Riddle it with holes. Yeah. Yeah. Yeah. Okay. Just like that one movie. The Riddler. Did they make a standalone Riddler movie yet? >> I hope not. I've I've given up superhero movies. >> Have you really What was the last one you saw in theaters? >> Not the Fantastic 4. That was my test. Am I going to see this one? And I was like, nope. So, I remember when I stopped. Oh, >> you're actively boycotting. I've been meaning to see Age of Ultron for 13 years. I'm I'm dead serious. I just missed it in theaters and I keep meaning to go back. >> Should I pour this? >> Yeah, go ahead and pour it. >> I'm just whisking this up. I'm browning some butter over here because we're going to make some brown butter applesauce. >> Chocolate milk going into a cake. >> Is there like a turbo mode on this? Like out in um the Fast and Furious when they they just hit a NOS button. >> Uh Nothing is helping. Go, go, GO, GO, GO. STOP. STOP. SORRY, SORRY. Hold it. Sorry. Eld. Okay. You want to lick that? Wait. We should probably unplug it. >> You know what? You can assume I do want a lick. >> Yes. >> Don't ask. Pudding is the best. >> Pudding. It is a great food. >> It's smooth unless it's lumpy and then it's not good. >> It's It's a non-newtonian liquid. You know, pudding. >> Is it? Is it? >> It doesn't do anything you would expect from science. You have to chew it for one. >> You do. >> No one expects that. Do >> you have to chew pudding? >> Oh, yeah. You got to chew pudding. Check this out. This is >> That's how you fully taste it. >> We are cooking apple sauce because >> Well, I wanted to infuse it with brown butter, cinnamon, salt, and rosemary to see if we can kind of get >> Oh, you know, >> look at what he's doing. >> A nice little infused applesauce. Okay, I'm getting >> I could not do that. >> Let's try folding this together and see what happens. Wait, you know what I think we need? >> We're almost making a mousse. >> We are. I mean, pretty pretty much making like a mousse-like frosting. You made mousse before? >> No, but I've eaten. >> We're just going to go ahead and frost this up, dust this with a little bit of cocoa powder, and we're good to go. >> Oh my gosh. Okay, Rhett, we spent too long waxing poetic about Fortnite and Indiana Jones and Tom Celich, so it's time for the speed round. Okay, we're making apple t is this is this what this is about? You knew the baller boys had to get their watermelon on. >> Look at that. >> No, that's really I set a quick for you. You come up tight. Come see. Yeah, I spin. That was dude. That was that was dynamite. >> I'm making apple turnovers. You're making watermelon Capri Sun. So what you're doing is a cool thing that they do with watermelon. You know when you get a watermelon and it sucks and it's like really dry and pale, you know, and then you're like gh I'm like why am I eating this watermelon? What people will do is they'll take a vacuum seal bag and they take the slices of watermelon and then people will put sugar water and the watermelon will absorb the sugar water and become nice. But instead we're going to do it with Capri Sun. How cool is that? We're going to infuse Capri Sun into the watermelon, which is already >> Seems crazy. >> I know it seems freaking crazy, but we're doing it. And I'm going to make some apple turnover. So, I'm going to take these Gwenny Smith apples, and I'm going to weight them down in a little fan. >> Look at that. >> You proud? >> Oh my god, that's lovely. Do a little drizzle of honey in there. >> Okay. Uh little balsamic. >> You want me to go full >> uh full Capri Sun? >> Yeah, that's enough. Okay, I'm going to lay this down over the top of this this puff pastry and it's really and it's really and it's big and and it's a big old turnover and it's got cheese in there and I'm not freaking out. I'm not freaking out. Oh, do you know how to use the vacuum? >> Uh, well, I was approaching it and then realized I didn't. >> Hold the bag there and then press the auto. >> You press it. >> I'm going to Okay. And we're ceiling. >> Yeah. >> Okay. Yeah. >> Okay. It's it's it's there and there. It's getting tight. Oh my god. It's ceiling. >> What is that? how Phantom Bryant talked. What was his name? >> Phantom Bryant. >> What? Who was your favorite? >> Danny Phantom. Uh, no. Danny Phantom. He's just kind of like a normal high school kid. And his parents were crazy ghost hunters. And he was like, "Ah, you're crazy." But then they made >> And he talked like that. And he was like, "Oh my god, the ghosts are going to get me. He talked like this and it gave you a sexual awakening. >> I got to crimp this." And and then this is And this is so so that it stays down. And then I'm crimping. And I'm crimping. Oh my god. Sorry. >> Pretty. I'm about to box you out. >> You're going to Oh, dude. Did you catch Hold on a sec. I got something to say. I got something to say. Cuz cuz Josh and Link were going on about catchphrases and Link stole my catchphrase. >> Oh, yeah. You talking about U. >> Yeah. I'm going to leave it at that. >> I'm going leave it at that. Yeah, I know that you came over that. >> Selling it on a shirt for weeks. >> I think >> maybe we should go with I'm going to box you out. >> I'm going to box you out. >> Yeah. I would I would love nothing more than to box you out. >> Are we saying it in like a in like a horny way or an aggressive way? >> I think people can take it however they want to. >> I'm going to box you out. >> Yeah. Yeah. I would love to I think you actually I think the horny way to say it is I would love for you to box me out. >> M I would. Hey Rhett, I'd love for you to box me out. >> Okay, so I made one of these and then I guess I'm going to make like a bunch more cuz we've got a lot of hungry mouths to feed. >> Yes, we do. >> That's what that looks like. And we're going to do it again. So uh >> and again and again and again. >> And my new original catchphrase. I'm going to leave it at that. >> Yeah. >> At long last, we found ourselves at the Mythical Kitchen cafeteria. >> And we're working here. >> And we're working here. And we continue to fight for unionization among the lunch ladies of Mythical. >> We have our amazing offering over here. Peanut butter and jelly wings, applesauce, and a trace chocolate leches. >> And what's different about the applesauce? >> It's got the stuff. >> Oh, come on. He doesn't know. >> Got some brown butter. I got to say it looks brown butter rosemary. >> It looks pretty good. It looks pretty good. You know, I think you did a great job. >> Oh, look. You've got watermelon. >> Oh, but this is infused, my friend, with Capri Sun, which you've never had that before. And of course, we got our beautiful pizza >> with our Dijon mustard bashimal base. >> And then look at Oh, >> and then look at our little apple and cheese here. >> Nice. Don't turn them over, though. >> How sexy is our food? Here comes the kids. Boy, do they know what they want. >> Oh my pizza. I think we got some pizza. >> Oh, she wanted our food here. I'm going to give you >> We did it. We won. >> WHAT? >> WE WON. >> YEAH, WE DID. >> NICE. We got rid of one, two, three, four, five. Is that how many slices of pizza? >> Four. I think there was eight. >> You did four. We did seven. >> But I do want to try. >> Oh yeah. >> I want to try stuff. >> I got to get my gloves stuck to my hand. >> Isn't that good with the rosemary? >> I'm taking my sweaty gves sweaty hands out of these gloves. >> Wait, can I eat your guys food? I really want to try this pizza. >> Yep. >> I'm going to leave my gloves in. >> Hell yeah. >> I want a jelly wing. >> Okay, now >> that's nice. That's really nice. This is awesome with a spicy ketchup. >> A pretty nice little slice of pizza. >> You know who really wins at the end of the day? >> Um, uh, Print Publishing because I'll tell you what, they're only alive because of YouTubers. >> Uhhuh. >> Yeah. It's the only thing keeping our industry alive. >> Maybe we should promote our kids book again. Remember, Spaghetti Head and Chicken Fingers, mythicalbooks.com. >> What else you guys got going on? >> You know, >> I'm very happy. >> We make another show. A secret project hitting the jelly. >> A secret project that required Link to cut his hair. >> Whoa. >> Wait, do I know about that? >> I didn't notice. >> Oh, that's the thing. That's the secret project. Yeah. >> Oh, you cut his hair for that. >> Can I have a I want to try? >> If you're intrigued by that as I am, >> keep watching these two guys. I think they're going to be something big. >> Yeah. >> See you all next time. >> Pre-order Retin Link's kids book, Spaghetti Head and Chicken Fingers, now at mythicalbooks.com.