Channel: Mythical Kitchen
YouTube Video ID: _Qd_gmxOQGQ
Transcript
What happens if we use an easy bake oven to make something hard? >> Did somebody say hard because I'm easy? >> Demonetized right off the bat. >> Welcome back, Mythical Kitchen, where we all got to eat and and sometimes our food's got to be cooked with a tiny light bulb. Uh, everyone, welcome back. Trixel to the show. >> Okay, I feel like we need a little bit of context of how of how you got here about how we became friends. Uh, uh, you sat over there for last meals. We had like a tremendous, emotionally earnest, intimate interview. you. It was a really nice time. >> Very smart. >> Kind of gross. What you do, dumb? I know. Well, you got to hold on. Check this out. >> I'm not proud of what happened. >> You got to open the throat. But in true Trixie Mattel fashion, I only have friends if we get paid to appear on camera together. So, this is kind of huge for me. >> Yeah. And then I um I ate baby food at your place. A lot of it. I ate a lot of baby food at your place. Not even the like the good kinds. There's the good kinds and then there was blended hot dogs. So I had blended hot dogs with you. Um and that was a fun time. >> Blended hot dogs. >> It's a lot. It's really a glamorous life being a YouTuber. You know what I mean? >> Look, I have a sticker from Hot Dog. I went to Hot Dog two nights ago. >> What's hot dog? >> It's It's a party with hot dogs. >> It's Oh, I get an invite. >> It's on Sundays at Elsid in East Hollywood. And I go during the day portion like 4:00 to 8:00 when people um have deodorant on and having like one drink. >> Sure. Yeah. >> Um and then these Hollywood gays show up at like 9:00 with just wearing tea tree oil >> and they don't drink. >> They're just having bottles of water if you know what I'm saying. And then it gets then I go home. The bald people go home. >> Sure. Sure. Sure. That makes sense. That makes sense. I think we go to different parties. Spiritually similar. You know, a lot of hot dogs, but I think kind of different. >> I've seen you down at Drink Ticket Tuesday at Applebee's. >> That was me. Yeah. Yeah. Yeah. Well, it's cuz Chili's doesn't let me in anymore. >> Like, get your trash ass down. >> After the incident at Century City Mall. >> Yeah. Well, you know, >> ladies, you remember? >> Okay. Okay. We have to explain what the hell we're doing here. >> I do have to correct you because I heard the word light bulb, but I want you to know that ever since 2011, they stopped putting light bulbs in Easy Bake ovens. These are heating elements. >> Okay. You are kind of unironically one of the world's experts on Easy Bake ovens. am because on my channel we've baked with all the vintage Easy Bake ovens and so I remember around 2011 they introduced the first frontloading one that had a heating element. The good news is they bake a lot better. >> That's incredible. But we don't have any of the front loading ones. >> No, they're they got recalled. Three different kids uh had thirdderee burns and one of them lost a piece of their finger >> and it is with their sacrifice today. It's in with the proceeds of this will be donated to children without parts of their fingers anonymous. It's a support group for children who have lost parts of their fingers. >> I will say this, it's not exactly a, you know, Atkins diet approved approach, but this is very portion control. >> It's you're about to see how portion control it is because what we're doing, we are taking three like very famous, very difficult to make desserts and we're going to try and make all of them in an Easy Bake oven and do this very earnestly. You and I are both kind of like the queens of doing dumb very earnestly and that's what we're about to do today. >> Yeah, I'm ready for this. I wore my low heels. Um, wanted you to feel tall. Also, I didn't know >> small in your arms. >> Also, this counter is pretty low. We would be looking like King Kong and Jessica Lang. And guess who gets to be Jessica Lang? You. >> I always get to be Jessica Lang. I always get to be Jessica Lang. >> I wore my short heels so we can because I also thought this probably is going to be hard and I can't be like June Cleavering it and spikes like, you know, cuz I knew we weren't just coming here to have fun. I knew this was going to be hard cuz the truth is this easy bake is never that easy. >> You've made so many references that I don't I don't know and I've been going all I know who that is >> in the movie King Kong. >> No. Which one? Which which >> the original King Kong? She's like super young. She's like >> 30s. >> Oh no, not that original. >> Oh, what's the what's the other one? >> It auto plays on my TV all the time. >> I wake up to it almost every day. >> What are you doing to the TV original? >> It's Jessica Lang. I just go, "Oh, she's so beautiful." >> She clever. No, Jessica Lang. >> Who's June Cleaver? >> June Clever from Leave it to Beaver. The mom. >> Oh, okay. It's June Cleaver, of course. >> How old are you? >> 34. You're not old enough to be a Leave it to That was like 50. This is >> a TV Land thing. >> Yeah. Oh, sure, sure, sure. >> You know, it's okay to watch reruns. >> Sure. I guess let's get cooking. Jixie, I mentioned that we're making some difficult to produce desserts. So, so we're making what's called a milk crepe or a crepe cake. And so this is this is inspired by Lady M Bakery in New York that makes beautiful these ombre crepe cakes. And so I wanted to um do something to honor you and your favorite food. So we're making a cherry Garcia ice cream inspired crepe cake. Holy >> We're going to be doing a a cherry pastry cream inside, a little bit of fresh shaved dark chocolate on top. Try to give you that cherry chocolate vibe on it. But first, we have to produce probably about like 12 to 14 crepes uh out of Easy Bake ovens. And I don't know how we're going to do that because you don't even bake crepes. >> Well, so you can use like uh any sort of if you want to make like a more even heating source, you can bake them in like a super flat pan. So if you don't want any browning on them, which a lot of crepe cakes will just have like a perfectly >> Oh, cuz it's a cake. >> Yeah. Yeah. But you stack them to make the cake. So it's like a bunch of little tiny layers like a lasagna. >> It's the most annoying thing you can ever make. And so we're >> going to try it. Do you Do you cook outside of your Easy Bake oven? Yeah. >> Oh yeah. >> Oh yeah. >> Oh yeah. >> Pinnacle of domesticity right here. What am I saying? >> Oh yeah. Oh yeah. I know my way around a kitchen. >> Do you want to Do you want to whisk this gray batter? >> Yeah. >> Okay. Please go ahead. >> You know, um crepe is actually the French word for abundance. How do you figure? I feel like abundance is probably a pretty French word that's got all the syllables in it. You know what I mean? >> It's warm in here. You >> Are you okay? You're going to start sweating. No, it's okay. >> Do you know how many layers I have to wear to pull off a a nude illusion? Do you know how many skin colored Mrs. Doubtfire onesies I have under this just to look like I threw on a chenise? Is this kind of like when like an MMA fighter has to lose weight, so they put on a trash bag and then afterwards when they let the trash bag go, just a gallon of water hits the ground. If you take this off, is it just going to be like like your water broke? >> I don't know if you're saying I look like an MMA fighter or a trash bag, but let's just stick to the crepes, shall we? >> Let's just start sticking to the crepes. Now, um I will say this, all the Easy Bake ovens, you got to push it in on one side and not the other side. Cuz if you try to put it on this side, the door only opens this way. So So it won't go in that way. >> It's like uh going into a parking lot where like if you reverse it, it shatters your tires. >> Yeah. >> Um but any exit can be an entrance. >> Amen. >> In my exit, >> that's what my daddy always told me. All right. So you're just going to go ahead keep whisking that. I'm going to slowly kind of sift this flour in. >> I feel like a make a whisk kid. What? >> How does your brain work? You're just surfing. >> Something happened to me. Something happened to me. A dream is a whisk your heart makes. >> Have you ever thought about the biopic? >> Oh, yeah. Off of me. >> Yeah. Yeah. >> Oh, yeah. You know, I used to think it was going to be Sydney Sweeney, but um >> something. >> Frankly, that flat chested little she don't have what it takes. All right. I got tits bigger than her on my back. >> I did. I was staring at your back dates. You couldn't tell because if I turn around, I was just it was just completely open and shoe breasts. >> That's what's good about drag. We I put my boobs on here every day, but one day I don't know. >> I mean, they could >> move them around. >> Has that ever happened? >> Uh, >> just shift like shift. If you're like, you know, hammer drunk doing a DJ set and suddenly like tits just like on your shoulder. >> Well, if my if you see that, can you let me know? >> Yeah. Yeah. >> I don't want you to be like, "Yeah, they know what they're doing. That looks That's crazy." >> Yeah. Yeah. No, >> I want you to be like, do they know that their breasts are around their ankles? >> Sure, sure. >> I feel pretty good about this crepe batter, though. >> And with crepe batter, you don't want to go too thin. >> It's true. >> But you don't want to go too thick because if you can't spread the crepe thin, it's not a crepe. >> It's true. >> I used to make these in French class. >> Did you really? >> Yeah. >> Wait, I I made thousands of crepes in French class because I would make the extra credit. They were for extra credit. I would make the extra credit crepes for the Smarter Kids and they would do my homework. So, I would have to make like five dozen crepes every time we had like a little French lunchon and then they would just do my homework for me. >> Damn. >> Make some crepes. I guess ash, cash or grass, you know, >> 100%. And I got all three. Look, while we're establishing that Easy Bake Ovens are indeed just as cool now as they were in the '90s, I'd like to also establish the benefits of our sponsor for this portion of today's episode, David Protein Bars. Cuz look, I do a lot of eating for work and sometimes I have to even ask really heavy questions with food in my mouth. >> So when your childhood gerbble died, how does that affect your views on the afterlife? >> Anyways, what I'm trying to say is that the food I eat on the show isn't always a great source of protein. And I want to be mindful of what I'm eating on these big shoots so I can really bring my agame. That makes David protein bars a great fit for filming days because I can easily get an extra 20 to 28 grams of protein with only 150 calories. And what's this? I got it in my David protein drawer. That's right. There's a whole drawer filled with David protein bars. Now, I got the peanut butter chocolate crunch bronze bar right here. This has 20 grams of protein for 150 calories. But you go to the gold bars over here, the blueberry pie is my favorite. 28 g of protein for 150 calories. Listen, all of my of my bench heads out there, all of my squat nuts, all of my deadlift fiends, you know that that is industryleading macros right there. Like the days of getting 380 calories for 17 grams of protein are completely gone. And I love to be additive with my diet here. I I might have to eat four slices of pizza for a meal and you know probably get 28 g of protein with a ton of calories with that. But you add an additional 20 or 28 g of protein and that becomes a full meal. I don't like to subtract from my diet. I work out a lot. I like to put all of the macros to some sort of use and that's kind of the way that I like to view my diet. And so having these David protein bars, especially something that's tasty and reliable that I can keep in my pocket, keep in a drawer over here next to the knives. Got to make sure that you don't reach in the knife drawer blind, though. That's a that's a key for y'all at home. But it's really great to be able to supplement my diet in a way that's fun and delicious. David is built on real evidence-based nutrition designed to support muscle gain and performance. The macros are really great in these. I mean, the bronze bars have 53% of their calories coming from protein. Oh, and they're also gluten-free. David's offering a special deal where when you buy four cartons, you get your fifth for free when you use the link below or the QR code on the screen. And if you don't want to wait, you can also get them at Target, Walmart, Ralph's, Albertson's, and more. So, thanks again to David Protein for sponsoring this portion of today's episode. Cheers. This looks about like what I'm going for. It's kind of tough. Do you want Do you want to pour that in yours? >> Yeah. I'll do you want to know a little bit of Easy Bake history? >> I God, I would love that. >> Okay. So, originally this product was developed by Kenner previously. And now it's owned by Hasbro, but Ker developed this originally and they were like a big toy manufacturer. And their whole idea was because incandescent light bulbs give off 96% of their heat, like energy as heat. Their thought was parents already have light bulbs in their kids' rooms. We're not going to scare the parents cuz they'll be like, "Your kids already got light bulbs in their room. What's one more?" But the truth is one incandescent light bulb in this little oven. These get up to about 380°. >> What? >> Yeah. So, but of course a lot of people like you, food enthusiasts, this is a lot of people's first like memory of cooking. So, it does get people into cooking. >> Did Did you actually have an Easy Bake oven? Like this is actually a part of your childhood. >> No. As an adult, I read this book called Light Bulb Baking. That's like the history of it. And I just it was so interesting because the first year it came out, they thought it would be kind of a hit. It sold over a half a million in the first Christmas. >> I'm like, "Okay, okay, let's jump these in, then we'll then we'll chat." How does this >> You didn't know nothing. This is your video and you didn't know nothing. No, I well like actually I think there is probably a reason why I literally there's a big there's so many instructions and so many warnings on this. >> So I if I was you pivot onto a 45° >> okay >> and you're shoving it in there and then you got to use this plure. >> So this is what you're going to receive but this is sort of what we're going to use to push in. So flip this tab up and this will let you know you know there's no one to scream ow. So you want to know that you're not going too deep. >> Sure. Sure. Sure. Sure. >> Wait. Do you just go until you feel it reach the end? >> Yeah. So, if you look in here, do you see that little door now is closed? >> Oh, yeah. Yeah. Yeah. >> So, when you're putting it in, it opens and once you've closed it, cuz that keeps the heat in there. >> It's a It's a very simple heating element. >> Sphincter. >> It's the sphincter. >> Yes. >> Um, how do we remove this from the >> Okay, so >> cavity. Now, what I've done, and I don't recommend this, but look, by the way, look how many They want you to know that this toy is safe, but I don't remember Barbie having this many warnings. Like, holy >> It's really How many kids had to lose parts of their fingers to get all those warnings on there? >> Three. >> Three. >> In 2011. >> And And we And we apologize to the families of the >> Okay, I'm I'm just going to show you what I do when I do this. Okay. >> Do you just shake it out? >> That's what I do. And it works because >> so insane. >> But again, the um the door only swings this way. >> So it won't pour out this way. At a certain point, since it requires adult supervision, my thought is just cook with your kid. >> Yeah. Yeah. Yeah. Spend time with your kid probably is a good uh >> I didn't say that >> reaction. It does. It says It just says hand wash only, towel dry on our crepes. That's a crazy feature. They couldn't just put this on the back only. Oh, they could have put it in French. Um, >> in French. >> Now, you really do want to spray these because they they stick. But >> a helpful pinky I found can >> Why do you don't stab a hole in it? Oh, >> I'm not getting a No, you're What if you just like shake? What if you took No. >> Are you really going to mansplain crepes to me right now? >> No. >> Okay. I mean, it's really not bad. Personally, I would have plated them, but I guess we can just throw them on the table. >> There's just so much right about it. >> I mean, I'm just kind of like >> I don't know. I'm crazy for doing this, but you just whipped that thing. >> We have so many plates, too. Trixie, look at all the plates we have. We're flushed with plates. We got 100 plates in here. >> You like that? >> So, just as Chef Manami Narita does with with her uh meal crepe, um we'll be layering each crepe and then uh slowly drizzling cream and making sure there's nice and even before finishing and garnishing. >> Do you think I'm pretty? >> Yeah, you're quite pretty. >> Was that the bit? That was it. It kind of sucks. Okay. They don't all work. >> Well, how did you We can run that back. How did you do one more? Do one more. Yeah. Yeah. >> This is what >> Do you want me to talk more about Chef Manami Narita at Lady Maker? >> The same opening. I got it. It's hilarious. I got it. >> Uh, so just as Chef Manam Narita does at Lady M Bakery, we'll be layering 20 different creps for this meal crep along with a thin amount of pastry cream and then garnishing. >> I'm sorry, I wasn't listening. >> That's a good bit. Okay, now we have alts and now this is my original. Okay. Um I guess so. Full disclosure, I we didn't make we didn't make these. We lie. We lie all the time. V made these. V spent all of yesterday messing around with Easy Bake Ovens and V I salute you for your service because now we just have a bunch of these thin skin patches. >> I'm sorry. We're on a cooking show applauding people for cooking things yesterday. >> You know that's >> not my channel. >> We're not on my channel anymore. It's all >> I tell you. The only thing mythical about this kitchen is the cooking. >> So then you just layer. >> Yeah, that's good. I think Yeah, you should. >> Or should we or should we stagger or should it could be like probably niche, right? >> I think I I think pretty neat. Yeah. And then I think we can kind of come in and I think maybe I I might have overfilled that one cuz I think you really want to like spread that very thin. >> Understood. Lick your fingers. And >> these little papers make me think of I used to work at an Urban and Gerberts. It was like a sandwich shop and you know you use these little papers to like put between the cheeses and stuff and the end. I don't know what you call these like little prep papers >> uh of the wax paper squares. >> They also make me think of in beauty school you use end papers on the end of perm rods. >> Do you have a you have a beauty degree? >> No, I dropped out. Um well I dropped out cuz I got on Drag Race. So I was like 90% done and I got the call to go do Drag Race. So >> you and I have lived such similar lives >> when we did Drag Race. >> Yeah. Yeah. I could have I could have done it. >> No, you did drop out of something, right? I dropped out of uh UCLA >> because you became like a a semi-pro alathlete, right? >> Uh no, no, I uh I got a a a book deal. >> Oh. >> And I I dropped I was like writing uh for magazines and stuff. >> Oh, so you weren't athletic. >> No, I was No, I Well, no. I Yeah, that was good enough. >> I I mean, do you think Michael Jordan was like, "No, give me the book." You know, >> we we had recently we had me throw a heavy object on camera cuz that's what I did. I threw heavy objects. I did like chop discus. >> And so we had me throw a 25 lb weight. Where's the mythical trash? >> Oh, Trixie, wait. >> Here's the video. >> Holy Oh, this is the parking lot. >> Yeah. >> No, that was No, no. Show Show the other one. That wasn't the good one. That was one I was scared. There's one later. >> Well, now I want to actually try. >> Okay. Sorry. I'm just try one. We have one more. One more. >> Your boss would even come here and watch in person. >> It's going to be Ben Ben. >> Oh my god. Ben. >> Holy So, that's what I did. like a semi-profession. >> What about the car? What about the people's car? >> We were so worried about that. We were honestly So, we shouldn't have done that. It was like this far away. But we got carried away. We had a bounce house. We didn't get any of that for you. We just got to push easy bake ovens. >> Maybe. Have you ever thought about this after, you know, before it's too wet? No. Could you imagine you were just going to let that happen? All of you were going to just >> Do you want me to But Matumbbo? Do you get that reference? >> What about Hold on. Wait. >> This will work. This will work. It has to work. You're not supposed to throw. I really wanted it to stick to the wall. Okay. IS IT GOOD? WHAT? My hands. I can't garnish. So, can you just take >> I'm not getting you just take some of the Hershey's and just grate it over the top. Weed up. Weed up. Is that what you want to say? Weed up. >> Are we plating it like this? >> My mic is in my right now. It's just all the way down. >> Yeah. There you go. >> Oh my god. I know that mic, >> girl. Oh no. >> Hold on. >> James. >> Okay. >> James. James, you got shove it back up there. >> James, get involved. >> James, get involved. >> There you go. Okay. >> All right. Tracy, you're doing great. And we're all >> This looks awful. We probably should use dark chocolate. This looks a little >> We wanted to make it as close to like the Ben & Jerry's quality as possible. >> Love Ben & Jerry's. >> Yeah. So, you know, top with a couple cherries. >> You know what we could use? You know, deli sandwiches have that toothpick. >> Like that would keep it together. >> Hold on. We got toothpicks somewhere over here, right? >> Oh, these cherries are beautiful. >> I can't touch anything. >> I've never seen these outside of a bar before. >> It's all corrupt. Okay. >> You know what? Damn >> it, dude. We really wanted to impress you, man. >> If you were an 80-year-old and a senator, you could do this level of work for decades and they'd be like, "You are incredible." >> That's so true. It's so true. Boy, I know my constituents. You know what I mean? And so what? If anything, I think I kind of am the 80-year-old senator in a certain regard. You know, it's like I know my constituency. I know what what what my people want to see. They want to see this. They want to see me and you >> making something horrific. They'd rather see that. You think our people want to see me make like a beautiful gateau shakala? No. No. >> This is what the people want. We're giving them what they want. You and I are basically 80-year-old senators. >> I just want to say that the problem with this was not the easy big ovens. >> No. Uh-uh. Everybody else here and the way you prepped the food and that was kind of the issue. >> I'm just in a public airport. I'm just in a public airport bathroom shift my foot under the other stall looking for a friend just like a senator. >> What's next? You know that I watch all these Tik Toks about like millennial cringe, like millennial optimism. I'm like, do you know about happiness? Do you know about joy? >> That was it. >> Sorry. >> Yeah, because stomping, clapping, and saying, "Hey." Um, hang on. >> It was joyful. >> It was great. >> We did that. Okay, cool. So, we're going to go ahead. We're We're making the peanut butter crunch cake from Dominic Anel. Dominic Ancel is the guy that invented the Cronut. We're going to pour hot corn syrup. >> Dominic Anel. Dominic. >> I knew this was a Red Pill pipeline show. I knew it. >> No, we I just Please, >> I was tricked again. No, >> I saw a video recently said that my content is pink pill conservative content. >> Can you explain what any of that means? Cuz I I really don't know what any of that means. >> A view is a view. A view is a view. Okay. Any hole is a goal. Any view is a woo. Put that on a t-shirt. Uh okay. >> Did you Did you oil this? We have not oil it. Good idea. >> You know what though? That is >> I don't think Do we need to oil this? >> Well, girl, what are we going to do now? >> That's a good point. So, let's try to Now, they don't put this too high because if you put anything in the pan too high, it's it decapitates itself on the way out. >> What a fun little intense. >> Dominic Gansel's a French he was in the he was in the military. >> Then he invented the cronut. >> Love the cronut. >> It's a good It's a good invention. And then he he came up with a bunch of other desserts like this peanut butter mousse crunch cake. >> That's what the wax >> of this. That's so smart. >> You know why it's called a cronut? >> Why? because it is made from crow. >> Now, are they using real crow or does imitation crow count? >> Well, you know that saying like, "Oh, you eat crow. >> I'm going to eat crow." >> This it's crow nuts. >> It's about donuts. >> Yeah, crow nuts. And so the nuts of the crow, >> right? >> That's what's the filling. >> I It It depends what you're into. >> Um I don't like to think about people's nuts. It's not my business. >> No. No. >> I'm woke >> now. I Well, I think the wokest thing you can do is eat. So no waste cooking is really big. It's environmentally friendly. >> Oh, yeah. I've made testicle chreso before. >> So, we're just going to go ahead. We're going to just put the It was pretty good cuz you It's really the spices that you're >> I mean, when you really think about it, it's like I mean, I'm a vegetarian. To me, it's like if you're going to eat the the muscle, eat the eyeball. It's kind of all the same. It's like when people are like, "I can never cook my dog." I'm like, "You don't know." Like >> in some part of the world they're like I could never cook my antelope, you know, like we're all to me having pets and not being vegetarian is weird. >> I agree entirely. >> Like sorry I'm not a cat um I'm not a cat person um or dog person. Are >> you a pet person? >> Yeah. Love birds. >> The third most common house pet and the number one most um uh rehomed because of their temperament. So do we put this in here? You really live your aesthetic and that's what I love. It's like the aesthetic imitates life and life imitates the aesthetic. You know what I mean? I think there's something really beautiful about that. Including this. Including plunging the Easy Bake oven. >> Is this right? >> This is harder than I thought it would. Yeah, it is. >> You know what I mean? I know. >> It's harder. It's more I'm having a great time. >> I am too. >> You're a great on camera co-host. You know, you have a lot of cooking experience. I really really respect that. >> But this is uh >> you know, it's tedious. >> I don't really I mean I I cook like people at home cook. Like I know maybe a few things I can make well, whatever. But if this wasn't an easy bake cooking show, I would have never been like, "Yeah, come on." Because I don't know. I don't know what I'm doing. But what I can offer you is some expertise about navigating this. >> Well, I'm going to try and shove this through this now. >> Ah, yes. The 2006 model. >> Well, this is the year they went non-gendered. So, they started to switch the branding to boys and girls on the packaging, and they took it away from like the pink cuz it used to be all pink and stuff. >> Yeah. And this is 2006. They went non-gendered. >> I I believe so. which makes sense to me cuz like but cooking baking is not a gendered experience. So, but the pink ones are cuter if we're being honest. >> I I found out something that there I read a book about the history of the Food Network. It was called From Scratch. It was really great. But I found out they had a name for my demographic. Exactly. Which was young latch key male watching female hosts both wishing they were their mother but also that they could be romantically intimate with them. Oh, and they called it, this is true, they called it the an edible complex instead of edible edible. But so like instead of Edipus Rex and his mother, it was me and like Jada Darentes and Rachel Ray and me being confused about >> wow what a mother's touch meant. I guess >> they got a word for my demographic, too. Fat. Do >> you know if we make mine the bottom layer? Yours is much prettier. >> Yeah, do it. Or do you think we should make >> Well, this is all going to get covered. This is all going to get covered in a ganache that we have melting in there and then the peanut butter mousse which is really delicious. >> So we're meant to fit these square in the >> Huh? Yeah. Square wrapped in round. But you kind of Hold on. Check this out. >> Oh, it's kind of malleable. >> Why throw it away like that? >> I didn't throw it away. I you were like, "Watch this." >> Like that was crazy. >> Well, yours actually got So, what we were going for was a bit of a caramelization. If I'm being honest, what I think happened with mine is I jammed it right against the heating source, so it just kind of burnt a couple chocolate chips. >> It broiled. >> It bro like a nice scolop. >> Broiling is just it's another word for um cook it. So, this is eating. We're not cooking. >> I don't know what's going on. So, like >> I'm kind of out of sorts. Let me go wash my hands. I'm going see if I can get back. >> I'm going to take control here. So, this isn't going to caramelize. But, you know what? Once let's just mash it and then once it's um we probably should do a couple more and then once it's in the freezer, maybe the >> We got to put that We're going to put that on it. >> Okay. A spoon. >> You try that. You should try that. It's really good. peanut butter mousse. So, we're gonna put it in there and we're going to cover that whole thing in a chocolate ganache. Hey, speaking of which, >> this this really doesn't this look beautiful, you guys. How many of you could get high and eat this whole thing? >> Thank you. I have the camera people nodding. >> You want to wear a clip? >> Yeah. >> Which one's the gay ear? >> Uh, I just heard left. >> Right is you're in a gang. >> That explains you're gay. >> Both gay gangs. >> See? Throw it on. >> Did it hurt? No. When I fell from heaven, >> straight. Can I say it went straight to barista, >> didn't it? It went straight to paint your own pottery studio. It went straight to free STI testing. >> Welcome to paint and sip night. So, we're testing for uh for heepsi through Q back there. And then we got oat milk soy lattes right in the corner. Thank you so much. My name is Juniper. >> Is this mering? >> This is mering. This is actually maybe my favorite dessert of all time. This is from a restaurant called Cosme in New York City. Chef Enrique Al Vera. Um this is a corn husk meringue with a corn pastry cream. Very simple, almost only four ingredients. That's why the technique has to be really on point. Wow. Yeah. So, what we actually have here, these are corn husks that we've dehydrated and then turned into a powder. If you don't like lick your finger, try it. Kind of tastes like sawdust. But >> that does not taste like sawdust. Who gets you your sawdust? Hm. >> I got a sawdust guy. >> You got a sawdust guy? I get it from the exotic reptile store in Burbank. >> Oh, this isn't psyllium husk. That's the stuff that cleans you out. That's a colon broom. >> Yeah. Yeah. Wait, do you do that? >> No. I just I just I like dates. I like dates. >> There's so many tools here and I can't >> You're just picking them all up and touching. >> I don't know what to do. I'm shook. >> You know, it's like I I not that I know how to cook, but I know when something wrong is happening. Do you twist? >> So, check this out. So, you helicopter. >> Yeah. Like really? Yeah. Yeah. Hold on tight. Hold on tight. That is how you do it, actually. That's really good. >> That's actually really perfect technique. >> LOOK AT THAT. GET IT UP. >> You should have a whole color guard routine. I feel like you should do that. That should be part of your character. >> It's so funny you say that because I'm currently looking for somebody in Los Angeles to teach me baton. >> Are you serious? cuz you know my colleague Katya is on a medical leave right now and my dream is to build up some kind of secret skill and when she comes back in studio I want to be like 5 6 7 8 >> I think you're pretty good you should do >> and I'll be like oh that's what I was doing while you were gone >> there's like a very sort of like Texan Republican version of color guard where they use guns >> uh the army >> yeah that one you should join the army national guard like >> oh my god is back I'm an army reservist I'm to get deployed bar. That'd be so funny. >> I have to ask you since you were a Lumer's Caucasian. >> Yeah. Go ahead. >> You did axe throwing, didn't you? >> Oh my god, I still love axe throwing bars. That why why did we throw that baby out with the bark? To be clear, I hate stomp. I'm like a diehard metal head and dubstep is my millennial cringe music. That's awful. But like axe throwing bars, >> what a fun time. A 7% IPA that tastes like throw up and then you're throwing axes. Like that's awesome. I Well, I'm one of those all IPAs taste like throw up people. So, maybe we just have to maybe we just have to agree to disagree there. My cringe millennial white person music I love is lowfi hiphop. >> It's also good. You like the Japanese DJs like lazy hip-hop that sounds like it's coming through like a baby monitor. >> Uh-huh. >> Okay. So, we're going to >> pipe some of this. >> It looks like grandma hair. >> Like what hair? >> Grandma hair. Gr like gr are you saying grand like grandmother hair >> like old lady hair like kind of >> Yeah, kind of. Do you have like a like when you when your hair looks like that? Like do you have like a whole new persona? You're just going to be >> sometimes when I'm getting ready I put on a wig that has rollers in it >> and then when it's time to go I take that wig off and put on the other wig. Are you serious? >> Oh yeah, cuz it's all about the fantasy internal. It's for me. >> Oh my god. Is that for you to get in? >> Thank you. Five, you know. Yeah. I also love a cover up like oh no. Should I get ready for the show? Then I have the costume on under it. So, a lot of people don't know this. If you want to make popcorn at home, all you need is corn. Dried corn. Um, >> well, it's a specific know specific strain of corn. And I have corn on my I got a corn tattoo. >> If you can't get your own, >> we need oil. We need oil. >> If you can't get your own corn, storebought is fine. >> Yeah. >> Were you growing your own corn in West Hollywood? >> No. But sometimes my bird feeder has corn in it. And sometimes when where I grew up the squirrels would with the bird feeder the corn would fall out and corn stalks would grow in the spring. >> You know what I don't like? >> What's that? >> Kettle corn. >> No. >> Pick a lane. Salty or sweet. We don't need to be doing he she we the corn. >> All right. I'm hearing popping. >> I know. It got I got scared. >> Well, not to not to on other projects. This is by far going the best. >> This is going really really well. And that's because I think >> words. Should I pull this? How many pieces of corn popcorn do you >> We only need like four or five. Like we're really just using it to garnish. >> Yeah, dude. Shake it out there. Shake it out there. >> You know, we'll use the device. I'm going to kind of try and do like a bit of like a Napoleon here. And I think this is so light. It's going to look really nice. Float on top. You keep doing that. Now, I'm not looking at what you're doing, but I'm hearing it and I'm loving it. >> It's because the popcorn is is pressing. It's not like it's too badly stuffed. >> I was wondering how that was going to work out. >> Okay, hold on. Okay. So, I'm just spreading this beautiful corn creme pitier. Just a nice pastry cream. It's going right there. Trixie, you're doing great. Again, not looking at what you're doing, but I am hearing it and I'm loving it. And I'm loving it. Against all odds, there's perfectly popped popcorn. >> It's like we're at AMC. What can't she do? >> Oh, I really want to go to the movies um and see the new Resident Evil movie. >> Oh, big Austin Abrams guy over here. >> Yeah. and I love the games, so I'm very excited to see it. >> I want to see um the history of concrete. >> So, I've got the popcorn. I'm just going to quality control that. >> Yeah. Yeah. >> Yep. Um I don't know how to make real popcorn, but I'm very charmed by people who have real popcorn makers and at home they just use the seeds. Because I love popcorn, but microwave popcorn is just usually so salty it kind of turns me off. I like kind of more of a plain popcorn. >> I noticed you're not speaking to me. >> Oh, beautiful. >> It actually does look really good. We made something cool. >> It looks like um It kind of reminds me of like someone's really fancy dog or >> Yeah, this is a fancy dog. >> It looks like a dog groomed. Freshly groomed dog. Wow. It really does. Like you can't tell. There's so many just wisps and washes. And look at that. We did something. You should be a groomer, Trixie. Here we have the meal prep inspired by Ben and Jerry's Cherry Garcia from your last meal. It, as you saw last time, it was a it was a mess. And so we we it wasn't we, it was Lily, it was Lily in the freezer triaging. Please, someone someone whip pandle Lily right now. >> Please. Can I tell you this is all about plating. This is actually inspiring. You're not a bad chef. You just don't have someone to make it look good. >> It's true. I wish everybody could have a lily to make all the food look good. to make the to to pipe the mustard up their hot dogs, but they don't. And then similar we we made the cylinder. We made the And then Colby went and he God, I'm just a frog. >> This is not what we made. >> We made a cylinder. >> This is what we made and somebody cut 106% of it off. >> 100%. >> This >> It was all over there. I tried some of the trim. >> She went down to Portortos, >> picked this up. This is not even >> This is it. This is it. We made the ginache. We made the ganache and we made the the cylinder and then it's just gussied up with the, you know, a little bit of crushed crushed peanuts and chocolate on top. >> Yeah, I think shout out to Ralph's. I mean, >> we did that. >> We did this. God damn it. >> We made the corn. Which one do you want to try first? >> I think we go one, two, three. I I I love cherry Garcia and so I think I'm going to like this the best. It's my favorite. >> It's a little frozen. Um cuz we did have to freeze it here. I'll I'll spot you. >> I got it. >> This looks Oh, look at that, you guys. Look at that. Actually looks really fancy. Let me >> This looks like an expensive dessert. At least it looks right. >> Little gummy. >> I feel like when you make crepes, they're supposed to be light and fluffy, but ours came out kind of like fruit roll up. >> Yeah. Dense and scabby. >> It's definitely crepe tasting. >> Mhm. >> The coldness, too. It's not helping it, cuz the coldness is making it kind of chew harder. It's toughening them up. >> Milky, too. It tastes very milky. It's fine. If I was at a restaurant and this came, I would be The problem is the presentation is so nice. I would be disappointed by what it tastes like. >> I'm proud of this effort, though. This is like the process was right, the result wasn't. You know what I mean? >> It's kind of like what's wrong with fondant. It's just like not It's a non-event. This isn't like horrible. >> It is. >> I grew up with a lot of guinea pigs and what they do is they gnaw. They gnaw on wood to file down their teeth. Yeah, it makes sense. If you love birds, you love guinea pigs. Those are Yeah, >> I that's one of the only pets I haven't had and people have told me I can't get one cuz to be 37 and have a guinea pig is weird. >> I would I disagree with that. Being 37 and having how many birds do you have? >> Zero. >> I thought you love birds. >> I do. You just >> Well, I'm too well educated on them. I know that I shouldn't get one unless I'm going to be home a lot more. >> Like for emotional emotional for the bird like >> Yeah, they're flock animals. They need a lot of attention. >> Why are you laughing? I just feel like I come here, I get made fun of for what? knowing a little bit about exotic pets. >> No, I just No, I think you and I are actually really similar in that where I'm, you know, talking about soil nitrogenation and and corn and beans. >> I'm I I what I want is like a a princess or like a Disney princess vibe where it like flies in on my shoulder. What I'm afraid of giving is Hollywood Boulevard guy out there with a lizard. >> You know what I mean? Like five bucks, five bucks, five bucks for a picture. >> I think he's like a Disney princess in his own mind, you know? I think that's kind of cool, right? That's kind of He doesn't think he's a creepy guy with a lizard. He thinks he's the awesome guy at the lizard and so do I. >> Oh yeah. Have you ever been to Hollywood Boulevard and seen the the impersonators? >> Have you ever seen like an Elsa with a pipe? It's fierce. I'm like, "Girl, let it go. Let it go, honey." >> I agree. Like a Elmo costume with like matted in the fur. >> Will you come out there with me? One of my dreams is to go out there as Trixie and pretend to be an impersonator and get like $5 photos. >> And you want me to be like a kind of wrangler? >> Yes. >> Be trying to get people in. Cuz sometime when I used to work in Province Town, I would be handing out my flyers for my show and people would walk by and go, "It's not really her." Which is such an insult because it's like they thought you would never be out here self-promoting. >> Yeah. >> But you're not as famous as they think. >> Prominence Town where Anthony Bourdain was. >> It's where he was born actually. >> Wow. >> They There they call it Born Dained. >> They call it They call him Anthony Bourdained in Promin Town cuz that's where he was born. >> Yeah. Let's try it. >> Well, that's good. >> This is actually really good. I'm going to turn this around so they can see. This though, if you served it at a restaurant, if I was a server, I would say this is not so big, but rich enough that you should split this cuz I would be sick from half of this. But it's really good. >> This is a fun like finisher at a Cheesecake Factory. It's not even Cheesecake. So, you tell me how it got on the menu. >> Yeah. And I like the crispy stuff. So, it's like super creamy with crispy. This >> restaurant ready. Restaurant ready. And it came I will say Easy Bake Oven. We didn't This is hardly a baked dessert. >> If this was served at a restaurant, they would do that drizzle thing they love to do. This is the weird one. Can I say this is for the girls who aren't like other girls. This is for the girls. This is a pick me. It is. Yeah. >> It's like you guys have to try the popcorn mering and you're like no girl. But I I do think this is going to be good. It's very beautiful to look at. I think this is the prettiest one. >> That's the front door. >> Did part of your shoe come off? >> Yeah. What happened? >> It happened a while ago. The shoes just flip. You're allowed to ask for what you need. You could have told >> I've been trying to play it cool this whole time. >> I'm so sorry. I didn't I didn't mean to out you like that. We have like 3 minutes. We could have finished this episode. >> No, but you had to say it. And that's okay. >> I was concerned. I thought you were going to >> Where did your shoe come off? >> What about whatever happened to Are you okay? Can I help you? >> I'm so sorry. I'm so sorry. That was Sometimes the the things don't run through the right filters. >> The last when I was on I was shooting I like to watch at Netflix with Katya and my shoe broke. You better know we had a lesbian with gaff tape. >> Uh Trixie, thank you so much. >> I think this went really well. This went really great. >> I've done this so many times on my channel and obviously we have a hard time even baking from scratch in my channel. So this is really We are making things from a box on my channel and hoping for the best. The fact that none of this was from a like from a kit >> I think is pretty impressive. >> It actually really was. I mean, again, like really props to to my team. They worked a lot harder on this than I did. This is really fun. Thank you so much for for being here with me. >> Of course, one of my dreams was to do something like this and see how a professional would do it. So, I was right. The problem is me. You use the same tools as I did, and these turned out a lot better. So, I think it just takes a lifetime of experience and skill and determination and an entire team to fix all of it off camera. >> Yep. Yeah. And I think we crossed a lot of bridges in getting you a bird. You know, that's what this is really about. >> But the other thing is, why buy one? They're outside. >> We should go. >> Let's go, J. We're going to go catch some birds. Come on. >> See y'all next time. Everyone, make sure to follow Trixie. Jixie, where can they find you? >> Oh, she's walking like a baby giraffe now. Someone. >> You can find me at Trixie's. >> Put on the van. Put on the van. Wait. No, it's the left shoe here. >> What? Take my shoes, >> girl. What are you, a nine? >> I'm a 10 and a half. Wait, what size shoe do you wear? a men's 13. >> You can follow me at Trixie everywhere, but especially here on YouTube because if you think I'm hilarious today, you should see me without him. >> Yeah. Oh, I drag her all the way down to the depths of hell. Truly. >> Is your shoe broken? Wow. Can't believe you came here with a broken shoe. >> It's kind of my line. >> Come on. You're barefoot and you have a stamp. Let's go. >> Season your damn food in style with the Mythical Kitchen Saltwell. Shop now at mythical.com.