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Today we're cooking with your groceries. I snuck into your house and stole them out of your cupboard like a little elf. Welcome to Mythical Kitchen where we all got to eat and statistically most of us got to eat on a budget cuz times are hard out there. Yep. You know, so what we did is I heard that. So what we did is we asked a couple of our followers what they would spend $100 at the grocery store on if they were trying to just normally feed themselves for a week. Now, what we're going to do is we are each going to take one of our subscribers and we are going to cook with their exact grocery list, but we're going to see if we can provide a sort of fresh perspective as professional chefs. Even though um I think you and I probably
struggle to cook at home just as much as anybody else. Yeah, I just I don't cook. I just like grab things and put them in my mouth. What do you mean things? Who gets the things? How do they get there? I don't know. Are they raw? Is like a raw chicken breast? Probably. No, I don't even have raw chicken breast. I just have little crackers and like seaweed snacks. You're eating like a little mouse at like a state fair. Um I try and cook. Uh but I end up mostly just making Yes.
Like literally yesterday I made 5 lbs of meatballs. Just 5 lbs of ground. So you do cook at home. Yeah. It's not particularly inspired, but I think like you and I can get inspired with other people. Yes. I feel like we're going to get some inspiration from these groceries that they picked out. I think we're going to get some inspiration. I think we can hopefully give them some inspiration on what they can cook. I hope we can give all of you some inspiration or at the very least you'll see Lily and I um yeah struggle just to make normal food and that's fun for everybody. Hey lab, good to meet you.
Hello Josh. Hello Lily. Go Cardinals. That's your state bird. I think you say go hooers to Indiana people, not card. That's their state bird. Cardinals are neat. I like your groceries. I'm cooking with them. Eie, what's up? Hi Evie. Hi Chef Josh and um Lily. uh the knife setup like you immediately I know you know what you're doing because of seeing your magnetic knife rack in the background and your microwave is floating which is pretty cool. Yeah, this one actually is a drywall knife but used to cut I use it for cutting bread.
Oh my god. Obviously it hasn't been used for its intended purpose only for bread but that's so funny. I cut my drywall with a pairing knife. What do you usually cook with um your ingredients? I'm often just trying to either make food that will last long, you know, like make a lot of food for leftovers or food that is easy but like worth eating. Uh so Pioneer like a Pioneer Core Oregon Trail style last long, easy to make on a wagon while your children have tuberculosis. Yes. Simple upgrades like adding the uh the garlic butter to a grilled cheese instead of regular butter so that it's just a little bit better. Um or uh a lot
of those apples are getting cut in half and just putting peanut butter on them. Uh just it's wholesome and filling and that's what we're looking for. There's the roast beef uh that's just meant for a pot roast uh to be filling, have vegetables. That's my favorite food in the food pyramid. So good. Um okay, so tell us what is generally your grocery shopping strategy? How often are you going? What do you try and pick? Do you try and go around the outskirts of the aisles? I try to go at least once a week. Those manager deals, I'm not like shy about getting that. Anything that's on sale, you know, I like to buy vegetables in bulk as well. So like one week I'll get like 2 lbs of carrots, process that, and then the next
week I'll be like, "Okay, I'll get like cabbage." And so I'll have like a little bit of fresh vegetables each week, but then the rest kind of like ends up in my deep freezer to kind of stock my pantry. That's so smart. Also, the fact that you use the term processed I love so much. I started, not to brag, recently grinding all my own meat cuz my wife said, "You'll never use that meat grinder." And I said, "Want to bet?" Sick brag. But I love processing my own food at home, taking a carrot, breaking it, pickling it, freezing it. That's good to know.
I was impressed by your deep freezer. I feel like you're like in a you are a chef. Yeah. Thankfully, we found it um for free. We just needed to fix the compressor, but thankfully my um partner's very techsavvy or I suppose appliance savvy. So, okay. So, we got your groceries in front of us. If there's one thing that you would say you needed help on when it comes to cooking your groceries, what do you think it would be? Just trying to be more confident with spices, I suppose. Oh, my food isn't flavorless, but like I'm not really confident one to be like, "All right, this much chili powder or um or turmeric or you know, just whatever you can think of."
Oh man. No, we're the people to talk to when it comes to just saying, "F it, send it with flavor." I guarantee you will bring the flavor and I think you'll be able to learn some techniques. You know what I mean? It also doesn't have to mean throwing, you know, your entire pantry full of spices at food. It can be, you know, how to properly like roast tomatoes, how to really like, you know, use those to your advantage. Building flavor with the ingredients that you have. We heard that you work in like a factory. Our other Indiana person also has worked in a factory before.
It's like corn and factories. Is that what it is? Are you like working with corn? I deal with medical manufacturing. Same thing. It's the same thing. You can't just ask someone from Indiana if they work with corn. They said court. Do you work in the old timey basketball industry? I've heard oldtimey basketball is big there. I haven't, but I thought about I should get into it. Is there anything that like you struggle with when it comes to cooking?
Yeah. Between working 10 12 hour shifts four or five days a week, you know, and also just having uh mental health things, uh some days I have more energy and some days I don't. Uh, so just like I was saying about just finding simple ways that I can upgrade the food, whether nutritionally or flavor-wise, this is all really good context though. And again, I love that you are also like cooking, you know, from scratch, cooking something that's that's really hard to do. And I can, you know, empathize with that in certain ways. There's also sometimes when like I find it very meditative and, you know, if I have an extra 4 hours to make a braise that it's like giving yourself a gift in the future and I think it's really cool.
What are your top three favorite foods of all time? Go. I'm trying to get inspiration. I know you don't love mashed potatoes, but I do. And uh I like them. Trashy mac and cheese, but uh you know, I could do better. And uh I mean really just anything that's like in one pot or skillet because I hate dishes. So just anything simple. How do you feel about soup now that it's turning fall? It's going to be soup like at least twice on the menu each week. Yes, Evie. Dude, thank you so much. I promise we will do you proud. And also for doing this, we're going to send you
a $500 gift card to Kroger so you can get yourself some groceries and hopefully cook with the inspiration we give you. Well, thank you very much and I appreciate that and that will cushion my budget quite a bit. So, I think I have some ideas on what to do with your ingredients. And we wanted to let you know we are actually going to send you a $500 Kroger gift card. Almost a month or so. You can make a lot of beef. You got a the $500 has to exclusively go to giant chuck roasts though. That's the only caveat. Yeah.
Never mind. I'll make it last. Yeah. Agree. Thank you so much. Yeah. Thank you. We start with some breakfast. The way that I like to organize things out. Check this out. Starches. We got bread. We got tortillas. We got other bread. So now, one of these is going to go in lunch. One of these is going to go in breakfast. One of these is going to go into dinner. Now, uh proteins. We got chicken. We got ham. We got eggs. Can I offer you a nice egg in this trying time? Yes. Yes, you may. Eggs are a classic breakfast item. And we got What? Dude, a whole head of lettuce fell. That's crazy. We got honey wheat bread, avocado toast. Boom. I think I
might want to throw some cheese on there or something. I'm going to get going on that. No, I want to brace this chicken first. We got so many good aromatics to brace chicken. So, I'm going to get my chicken braze going and I'll figure out lunch. Salad. Boom. Floor lettuce. Okay. Bye. Breakfast can wait. We're prepping dinner. Really quick. What's up? What am I doing here? Is this right? Is this what we're supposed to be doing? I don't remember. If you're going to prep chicken, let's just clear this path to the chicken. So, could this go to the side or to the back counter?
Yeah. We're making chicken and le Oh, I'm supposed to talk. Yeah. Can I cook with this? Josh is going to cook. Thanks, guys. Thank you. Everyone wants to be executive producer, but no one wants executive producing duties. I was just going to the bathroom and I was thinking that you know how like people get support from like their company by getting ergonomical chairs. I wish we had like catheterss while I'm working. What isn't a catheter when you just pee into a bag? Yeah, that's not what we're shocked about. You want a ca and you think the company should supply a catheter?
Yeah, it just takes so long to get there. Listen, I get it. Nobody likes Do I have a mic on? Wait, I don't think I do. You sounded fine on the cuz I had to go to the bathroom and I took it off and I forgot I had it off. All the one reason we should have catheterss. We're just going to do a simple like pot roast situation for dinner. So, I'm going to start that. I bet Lavender makes catheterss. What? Oh. Oh, so they work at like a medical supply factory. Yeah. Wait, this is full circle. I also used to um work in a factory and I would box sty pens.
You box what? Stairy pens. Like when you're going camping and you need to drink the lake water and then you just put the pen in there and it purifies it so you can drink it. That's actually pretty cool. Yeah. I also worked at a blueberry factory and I winnowed or I boxed blueberries, but we put them through the winnower and then I would box them real nice and put a little sticker on it. Was it part of the Wyman's family farm network? No, it was like my high school boyfriend's dad's small blueberry farm and he would get mad cuz he was organic, but the farms next to it weren't organic. So, the pesticides blow over would blow over. So, like, was he organic? That's a good question. He's still
allowed he's still allowed to use the label. Are you sure? Uh, I thought so. There's some legislation about it. Yeah. Um, so that's pretty interesting. Did you know that Wyman's decreasing their amount of blueberry farms as part in part of the network and they're my favorite of all of the main uh wild blueberry growers. I know Wyman's is good. My friend had a blueberry farm. Everyone has blueberry farms in Maine. Yeah, I know you have them, but like I buy these at my local Kroger family store.
They are good. I really do. I'm just rough chopping these carrot. I'm rough chopping these celery. I'm not even going to take off the skins cuz there's more nutrients they say. And it's getting cooked for a while. I have some celery here. Did you open this? What? Why are you bullying me, Anelise? Just going to chop this. Okay. My plan is that like it's the night before. Like dinner's the first thing I'm cooking and then I am using my dinner leftovers to make my breakfast and my lunch. This is a trash bin and I do use it at home. Not this specific one, but honestly like whatever you have. I love a tabletop trash bin because instead of like going to what?
Imagine if like I was going to the trash can all the time in the middle of this cooking show. It wouldn't be very interesting for you guys. So I Yeah, I guess I Yeah. Well, you put the camera on. Put the camera back on her. You don't need to see me. I'm going to put my bacon. You aren't even good. on a sheet tray. We learned that in Myth Munchers. Am I looking at this camera? We learned that in Myth Munchers. You just said that. Well, I was looking at a different camera.
Today's video is possible thanks to our friends at Kroger. Now, Kroger's always been a part of the Mythical Kitchen from the very beginning. We've truly used Kroger ingredients for just about every meal that's ever been made in this kitchen. And it means a lot to us that we can partner with a brand that truly helps us operate. We knew that Kroger would be the best place to innovate and expand upon our subscribers groceries. And truly, I mean, you can tell, but we have so much fun when we cook in this kitchen. And we get genuinely excited when we get to take a trip to Ralph's, our local Kroger family store, because we know that we'll be able to create amazing food once the shopping is done.
Kroger truly makes it easy because they've got great deals on the freshest ingredients. As you can see here, you can really get everything you need. And that's why Kroger is our one-stop grocery shop. So, thanks again to Kroger for sponsoring this episode and make Kroger your one-stop grocery shop. Check this out. That was maybe the coolest thing I've ever done in my life. And it And it's only made possible with the round onions at Kroger. One more time. Can he do it? I'm tired. I think I bruised my bicep with an onion. We got some peppers. We got onions. What else I can do? A Denver ramen. We got h make Denver right now.
I think you're going to I think we got cheese. We're doing it. All right. We're using half of this for a damn Denver. Hold on. Let me get a trash bowl. And we're brazing half of the chicken. I feel like last time we did this episode, we all drew like a really clear distinction between weekday breakfast and weekend breakfast. And I think we should solely do weekend breakfast cuz weekday breakfast it's like grab a protein bar, you know, make some overnight oats, something. Weekend breakfast though. Come on. That's where like me and Lily are your fun uncles. Okay, so we have a whole bell pepper. And my initial thought was like, I can use this in a kind of braise, get some
of that pepper flavor in there with the chicken, break down those tomatoes, all that kind of stuff. And I still want to do that, but I don't need a whole bell pepper. So then this is like genuinely how I cook at home. You're left with a half bell pepper. This can either sit in your fridge wrapped in foil for a week till you go, "What's that wrapped in foil?" Or you make a mother Denver omelette, dude. And life presents you with the opportunity for a Denver omelette when you're least expecting it. You know, you're I'm never going to the store to buy stuff for a Denver omelette, you know? But then sometimes you be like, I have all the ingredients for a Denver omelet, which I can't stress, it's like
four. It's like three and a half ingredients. What's in a Denver omelet? It's just onions, bell peppers, ham, and cheese, right? Doesn't even deserve a name. The best gift that you can give yourself is cook up a bunch of uh chicken thighs at the beginning of the week and then you have nice shreddy chicken meat. It's a great way to stretch your protein cuz um cuz say you have, hear me out. If you have a pound and a half chicken thighs and you add 2 lbs of water to that, how much food total do you have?
3 and 12 lbs of food. And I mean this so sincerely, like soup, listen, there's a reason that soup has been the way that people have fed uh everyone for absolute centuries. Was I correct on that math? You said 1 and 1/2 + 2. Yeah. Can we get a fact check on that? I'm going to just cook the full pound. Make some BLTs later. It smell like Cincinnati. Say it smells like Cincinnati. What? Where Kroger's headquarters? Oh, that's where they're from.
Oh. What's the um Ohio state bird? I'd say the bluethroated thrush. I feel like that's right. It's probably right. Yeah. It's going to go in the oven. I got a 450 oven over here. Don't let me forget about that. I'm going to start preparing my breakfast. I'm going to French toast some bread, but I'm going to make it into a sandwich. Pretty Lily, I have upsetting news. What? Ohio and Indiana, same state bird. That's really the cardinal. Northern Cardinal. Wow. I know. That is upsetting. Did they used to be the same state like Sudan and South Sudan?
You're implying that there is a civil war between Indiana and Ohio. Yeah. And a warlord sort of seceded to create a new protected state. I feel like it's a valid question. Get a little bit of oil in that pan. Too much. Ow. So, we got some peppers and onions. I'm going to sort of stew these down. I'm going to chop some garlic, a little bit of salt. 15 salt wheels. All right, perfect. Oh, no, no, no, no, no, no, no, no, no. What am I doing adding salt? We got this. Actually, there's hardly any salt in this. There's a tremendous amount of granulated garlic and MSG. Don't add the
granulated garlic while that's sautéing cuz you're going to burn it. Good note for next time, Josh. Next time we do one of these, stupid idiot. Palm Hill strike the garlic. You guys ever think that's not the best way to peel garlic? Nah, don't stop now. You've been doing it for seven years. Still in the t-shirt. We still got the t-shirt. It's It's one of the best t-shirts that we've ever made. It's one of the top five. I'm going to chop some of this garlic. You can go pretty rough with the garlic cuz you're going to stew this down a bunch. This technique works, dude. I think I can prove it scientifically, too.
I don't think it does. All right, if I'm being honest, garlic, rough, chunky. It's going to stew down. Who cares? Perfect. Now, we want to get just a little bit of browning on that chicken. Bingo. Bango. No marinating, no nothing. Going right in there. It's all just going to stew down. Don't even need to season it. Just crank that pan on high. Sear it off. In an ideal world, would I have seared the chicken first? Yeah, it does like what are you going for? Michelin star. No, man. Don't matter. None. Chicken's here. Now I'm going to chop these tomatoes can be rough chopped. What I love about this shopping list is there is a tremendous amount of fresh vegetables. I
love eating fresh vegetables even if I'm taking a lot of them and like processing them down. This is just how I really prefer to eat. Fantastic. Chicken's nice and seared. Got some good caramelization on it. all these tomatoes. You want to get everything seared before you put your tomatoes in cuz that's going to add a ton of wetness. We're going to shred all of this up. Really just get it. If you have a bunch of shredded chicken, you can use that for so much. You can just eat it directly as a soup with all this stuff. And we got some good bullion over here that I'm going to add to it. Uh ooh, spicy.
What about your Denver omelette? Huh? I'm getting dinner started and then I'll make breakfast. What? You're a green pepper. Oh, you saved it. I don't need to tomatoes in a Denver. Come on. Well, that might be like a Colorado Springs omelette, but that ain't a Denver omelette, brother. That might be an Aurora omelette, but that ain't a Denver omelette, brother. That might be a uh Boulder omelette. That ain't a Denver omelette, brother. That might be Fort Collins. That in Colorado. Someone Google Fort Collins.
Yeah, it is. THAT MIGHT BE A FORD COLLINS, MY BROTHER. That ain't a Denver. We're French toasting our bread. It's an extra step, but I think it's it's going to be a crowd-pleaser. Lav is going to love it. I like want to put brown sugar in it, but I need to Should I Should it be like sweet? Should I put brown sugar on my bacon? Okay. Yeah, that sounds nice. I'm trying to cook calm, cool, and collected, but it's really hard for me. That's like a lot of sugar. It's going to be a very savory but sweet breakfast sandwich. A little milk. This back here. Just going to like
The thing is I don't want to like burn the sugar on the bottom of the oven cuz that wouldn't be fun for anyone. And I'm thoughtful to my fellow co Oh, well, it already happened. Sorry. Just a little brown sugar to sweeten the deal. Not back there. And then I'm going to whisk this. Get this pan heating. I think Josh used this pan. I don't know what was in it though cuz there's like It's very clean. Denver omelette. It doesn't look like you made a Did you wash There's no way you washed the pan for us. I just call it a Domelet.
Is this going to be kind of crazy? And my plan is to like soft scramble the eggs cuz I love a soft scrambled egg. This bread's going to be so sweet. It's going to be like dessert. This is also a sundae or weekend breakfast. One thing I like about French toast is you can actually like make it and then you can freeze it like individually on a sheet pan and then you just put them in like a gallon size bag. You have just like already made French toast. You can just, you know, pull them out. You're just like on your way to work, pull one out, put one in the toaster, you're good to go.
You're good to go. A little bit of bullion just to sort of get some of that flavor going cuz we So, I'm so sorry. I got like a jalapeno seed in my nose. Yeah, the jalapeno seed went all the way through the cavity. I can feel it in my eyeball. A little bit of the buon kosha. There we go. And then I need a little bit of brazing liquid. They're like, "Oh, I can use Diet Coke, some of this." Uh, you thought, Winnie, you thought you okay, Dylan? B Town, that's what they call it. Cool.
Okay, chicken. And I hope through all this you don't learn that, oh, this is the proper brazing technique. You learn that it don't really matter. None. You're going to get delicious seasoned chicken with a bunch of tomatoes and peppers and onions and garlic. All the things that you throw in there taste really good. They're all going to taste really good together. We're going to let that simmer. Crack a lid on there. Drop that heat. The seeds are still in my nose. Nope. Still in there. Well, I've heard that you guys want to learn how to make a Denver omelette. So, what we're going to do, we're going to get like a nice medium dice on some onions.
We're going to get those sauteed. Always cook your omelette ingredients before adding them in. And I'll tell you what, that's the difference between making like a good omelet at home and like going a bad omelette at like a Holiday and Express. With all due respect, I was going to make avocado toast. I feel like I should still do that. I just went rogue on a damn Denver omelette. Chopping peps. Boom. Pan's not even on the stove. Now it is. There we go. All right. Boom. Ham. It's got to be hot. Not always, but this one is.
This looks like really quality ham. And I'll tell you what, I was worried about the ham quality. As I often I'm just going to go straight through. That's fine. Is this a chub? a chub of ham. What you can do, cuz this is going in an omelette, use the butt ends. I'm going to taste the ham skin. Get a nice rough dice on this ham cubes. You want the ham cubes to be about the size of the other cubes. And that's generally a rule. If you're wondering about what size your ham cube should be, you should ask yourself, well, what size are all the other cubes I'm eating?
I guess if ham is the only thing that's cubed in your food, then I think then it's kind of freeing because then you get to decide what the size of the cubes are. Hosting a cooking show is kind of really an act of psychosis. I was talking to my friend, the one that I didn't bully her, but she was the one that like I wrote on her back and her knees were bleeding and she cried every day after school. But um we were talking this morning. Did anyone like their parents just left them on the side of the road and then like drove away for like 10 minutes and they would come back. But it was like if you were like fighting with your siblings or your cousin in the back
of the car. All right. That was Yeah. How did that happen? Often. Yeah. to me. It happened to me like a couple times, but it was more like my cousins and um older siblings. Were you scared? Yeah, it was like really and it would sometimes it would be like really cold outside and it would be like it gets like in the negatives in Maine in the winter time, but I feel like it made me like stronger later on, you know? I'm going to add my onion. I feel like sometimes people say, "Oh, Josh is telling a story. It's going to be sad again." That's just cuz they haven't heard Lily speak, but I feel like it was like a good thing, you know, Lily. No, you don't have to justify
everything that happened to you is a good thing. Sometimes you can tell yourself that you succeeded in spite of, not because of. Yeah, it was good. It is like a little moist and I want this to be a little more dried out. So, I'm going to just pop this in the oven forget about it. Please, please. Okay, that's good. I feel like I'm doing pretty good here. A little tomato paste. I set a timer for 6 minutes. Thank you. And then we have some tomatoes.
Should I like hand crush them? I should. It's the right thing to do. I don't want this to be like too tomatoy, so I'm going to literally just use two of them. This is smelling nice. Add the tomatoes. Let that cook down. I'm going to add some pepper. And then this is a pretty cool product that Kroger has. They have red cooking wine. So, I'm gonna add that to my braise here. And a pressure cooker. They used to only be in restaurants. And now I feel like I see a lot of kitchen equipment like from restaurants and everyday home cooking, which is really cool. I feel like a pressure cooker is a really good thing to have in your house.
I'll go three. A nice chased three egg omelette. All right. Great. Are these jumbo eggs? Extra large. Well, someone say that jumbo is a synonym for extra large. So, I'm going to crack three eggs in there. I got my egg spoon. A washing of the hands with soap. Happy birthday. This is going. So now you have this is called a mirror in French. So that's your mixture of bell pepper, onion, and ham. And now that you have that, you can use it as the base of pretty much any stew. So you can make a Denver stew. Check this out. You can do one of those. Are we seeing this on camera?
Are we seeing this on the camera? Oh, yeah. The camera. It's here. We have it. Okay, great. Guys, I still got jalapeno seeds and I don't know how it happened. Okay, nice omelette. You want to get small curds just until it sets up like that. And then we're going to stop that there. We're going to get our cheese in. Yes, sir. You guys get me. [snorts] You guys just get it. Boom. I was going to try and do a trifold in this omelette, but I don't think it's going to work. So, I think I might just fold it over gently.
Yeah, bud. Ah, shoot. We got Okay, we got a little crack. That's fine. That's where the toast goes. big ass omelette. I'm going to add these here. Just a little bit of water. If you have like a little um like beeftock or something, you could use that, but I think this big chuck roast is going to add plenty of beef flavor. Should I just add this? It's It's flavor. We're not trying to cook super healthy. We'll just add a little bit of butter in there. We're just going to put this on here. We got lunch going. Dinner soup is going well. Here's what happened. Let me let you into the thought process. And this
is like truly how I cook at home. I saw the leftover onions and ham and bell pepper and my first instinct literally goes, "How do I incorporate that into my next dish?" You know what I mean? I have so many and God bless my wife, I love her to death. She refuses to throw anything away. So, we'll have like a/4 teaspoon of like a salad dressing that I made 2 days ago just sitting in a nice little Tupperware. And so, I have to take all of those and puzzle piece it together. And how does this fit into a new dish? And so, I saw this right here and I was like, ham, chicken, we got some delicious creamy cheese and melty cheese. That's chicken corn on blue, baby. And we got tortillas. Tortillas are a food
of opportunity. You put anything in here and that's immediately a pretty great dish. And so I think I'm going chicken cordon blue. Might be a quesadilla. Might be a crunch wrap depending on how we decide to fold this thing. Lunch. We're doing a ravioli. We're doing a little shredded beef for cotta situation ravioli. I have some pasta dough that I already made here. I didn't think it would be. You've seen us make pasta before, but it's basically just flour and eggs and that's it. You knead it until it has like a little bounce back. This has been rested. I This product is really cool. This is a
parmesan, garlic, and basil butter. I'm gonna try it on its own. It's whipped. Oh, it's whipped. It's salted. That's nice. I'm going to do like a little garlic toast on the side for dinner because I didn't get any potatoes and I want to have some sort of like carby thing in there to soak up all the sauce. Um, but I think I'm going to actually use this product, do this, and then put this in my raviolo. But I'm going to get a little bit of browning on the chicken. Simply seasoned, salt, pepper. Toss that in there. We're just going to try and heat this through. That's going to go back in this bowl. Thank you for whoever put my Diet Coke in wine glass, my man. I do this a lot. Anytime you're just eating like a quesadilla for lunch
or something, uh, salad. And we got some nice beautiful salad greens. I didn't wash them, but thank you to whomever did. I'm going to mix cream cheese with mozzarella to create a kind of pimento cheese situation that's going to melt to almost um give the illusion of like a bashamel, which I think is going to be wonderful. This is going to taste so good. Oh my god. Oh my lord. Now this goes back into the bowl. Wastist not want. Entirely new dish. I'm going to put this. Should I try this, too? Whoa. I feel like it has like sugar and like maybe a little citric acid in there. Oh, yeah. That's a good spreadable texture.
Going to take a couple. Who doesn't love a nice little garlic toast situation? Did anyone play like four square? That's happy. No. Yeah. Okay. Me, too. I feel like we need like a little four square thing in the parking lot, dude. Yes. Well, I was trying to get a full squat rack out there. I Yeah, I can if I really wanted to do some kettle bell goblet squats out there. I'd be doing them right now and I'm not. So, what does that mean? So, I'd say four square. Yeah. Good. Yeah. Well, hear me out. Back to me.
What about like a tether ball? Now, back to Colby. Four square. I don't like Is that the one where you like hit the ball? Also, like Napoleon Dynamite. Uh, yeah. I don't like that. It scares me. I've gotten it hit in the face too many times with it. Well, we used to do ropes. What's that? What about ropes and tether ball? It sounds like a form of hazing. You take you hold it by the rope and you throw it instead of kind of bashing it.
I don't think I ever been. Analise is not. Analyst knows rope. Yeah. Ropey. Did you do that to people? It wasn't a thing you did to people. It was like you were either playing no ropes or yes ropes. Oh. Yeah. But you like consent like I am in for ropes. Yeah. You say like Yeah. I Well, yeah. You'd have to sign on like a start. Yeah. Putting a whole egg in my ricotta beef mixture cuz I want this to be a little bit of salt. Where's the salt?
Um, I just want to make sure it's like stabilized. And then I'm just going to hit this in here. Neat mush. Since you blended it, could I just drink it with a straw? It's not very drinkable. Maybe with a boba straw. You want me to try? Sure. It has raw egg in it. I don't like that you called my fluff. I don't want to do it. No. Come try it. I don't. Come on, please. I don't wish to. But like you said, Yeah. I guess you lied to me.
I guess what we can do then is just treat that as a learning moment for everybody. This is what I do at home. I don't think you should do this. Do you guys not do that at home? It kind of smashes it down and immediately presses it like at the Chipotle. Okay, that's going right in the middle. And then we're going to make a nice little summer salad. Is it summer still? As adults, do y'all look forward to any seasons? Cuz that to me was like a kid thing. It was like summer any here.
Huh? There aren't any here. There aren't any here, right? Okay. Do you like falls cuz you like PSL's? Pumpkin spice lattes. Shoot. Okay. Now, no. Yes. And then we're going to steam this one over the top of that. [clears throat] The Crunch Trap is a great vehicle. No, Crunch. I can't even lie to myself. The Crunch Trap, terrible vehicle. Burrito, great vehicle. This is pure hubris right now. Folding it into an octagon for no reason. This should
be a burrito. It's a tube is divine. This is profane. That's not even one, two, three. The hell happened? Well, okay. Salad. Um, salad theory. You put uh lettuce in a bowl. I'm going to start making some soft scrambled eggs. The key to this I know I'm like cooking alone, but can I just have somebody silently just stirring it? Can I keep this sloth pick in my mouth? You've had that all day. I know [snorts] it's getting soggy. It's been soggy. Freud would call it an oral fixation. And he'd say that this floss pick isn't just a floss pick.
I think I have or Do we all have oral fixation? I like can't stop chewing gum. Yeah. I think there's something about working in food. You know what I mean? Cuz we're constantly putting stuff in our mouth. But Well, no. I think we I think oral fixation is like um signifies like a kind of anxious demeanor and I think people who end up in kitchens have like anxious demeanor. I feel anxious. Okay, I'm adding some more butter. This is uh sweet cream. [snorts] It's incredible. It's good stuff. That's a lot of butter. Chef, I just like want you to stir the eggs.
Like you don't even have to talk. I'm so sorry. I won't I'm so sorry. You did say you wanted a silent person to talk here. Is it too much butter? Now I feel self-conscious. I like I thought we were cooking weekend breakfast and then all of a sudden it's weekly. Lily, put that amount of butter in there. No, I don't want to anymore. Sorry. Now I feel self-conscious. I'm sorry, man. Can you just hold this? Yeah, I'll do whatever you just You're going to just like emulsify this into it.
Okay. The butter is already salted. So, I'm just going to like There's bacon in it. You know, this the my leftover beef. I'm saving the au I saved a little bit to dip the breakfast sandwich in. What do you think about that? I know. I told you can speak. Fine. You want a bacon treat? Is it good? It's good. Uh, good bacon. This is my leftover mirqua that was pressure cooked. It's nice and tender. I'm going to add it to the Vitamix. And then I'm going to add a little bit of the juice from there just for the blender to catch. And this is going to be my sauce. for my raviolles.
Add a little bit of this butter. Okay, radish. You want nice cream. You want to balance your leafies with your crunchies and your creamies. Your leafies, your crunchies, your creamies. But I do want to use radish to garnish the soup. Speaking of which, soup is still rolling away. Okay, get some radish. It's fantastic. That's still there. Crunch trap. That got wetter than I thought it did. We're going to go ahead and we're going to cook some of that wetness off. Boom. What else are we going to put in the salad? Cucumber. These cucumbers, you got to peel. We're going to go ahead and peel it real quick. Crunch up. Done. Bingo. Bang. Two crunch wraps. Portion size two. Perfect.
Wide peeler. Trash can. Uh, with a big ass cucumber like this, I normally buy like English hotouse or something. Um, or little Persian cucumbers for big ass cucumber. Scoop some of the seeds out. Hit it with a Y peeler. And you know, things like avocado, it ripens really fast. Lettuce can wilt really quickly in your fridge. Something like a cucumber though, especially radishes, they're super hearty and hefty. You can keep them in your fridge for a while. Even if you're not making a salad, like dude, just eat a cucumber. Logan Moffett. Logan Moffin, what did you tell us? Sometimes you just need to what? Eat a cucumber. Sometimes you do.
I drank my first Celsius since baby, and it's making me feel insane, but like in a good way. You know, like you get the jitters, but I kind of like the jitters. I'm going to roll this out. This is nice and rested. Put it on a zero. I think this is a great little tool to have in your house. Impress your guest for lunch. I'm going to cut this a little bit. Um, I need to taste my blended mirror. I wonder how that tastes. probably tastes like carrot and celery and onion and beef. Just like umami beef.
I'm going to trim the sides of this on the side. You want this to be even. I think that's okay. They're going to be little raviololes. And then I'm going to take my mixture. It's nice. It's like a little sweet, a little salty. Go in like this. You could just stop right here, you know, just have the piping bag of meat mixture. If you don't have like a pasta sheeter at home, you can definitely take a rolling pin to it. Um, that's probably what they did like back in the day. I haven't bought salad dressing in 15 years. That's not a real sad, but I really don't buy salad dressing anymore. So, I'll tell you what. I'll show you how easy it is to make a salad dressing.
You can take literally whatever. Take Boom. Jalapeno, oil, and juice. I swear to God, it's going to be better than any salad dressing. Mustard. Get some in there. Don't even got to use a spoon. I'm dead serious, too. What's the sheer? This is just literally all the things I have over here. Little bit of that Ooh. Someone come up and taste this. Blank. Come up and taste this. This is my uh jalapeno mustard vinegrett. It was good. You don't like it?
I think it needs honey. Yeah, I want sweet. I know. We don't have honey, though. Can you just say it's good? I like it. I love it. New kitchen product alert in the kitchen. It looks like this one, but it's Don't get it mixed up. It's a little bit different. So, I'm just going to trim this. I mean, imagine if I use the other one. We'd be screwed. It doesn't work very well. Oh, no. I'm going back. It doesn't work. We need to return it. Okay, these are like kind of looking good in my humble opinion. I'm going to drop these. Thank you. I'll take it. I'm going drop them in my big I have like five raviolis that
I'm dropping in this giant. You know, we didn't say we're feeding a lot of people for lunch. So, everybody gets two crunch wraps. That's so much food. I eat like Paul Bunion, dude. Everybody, please welcome my close personal friend VNA Austin to the VNA Celeste Austin. Um, thank you so much for being here today as an unbiased judge. Today is all about the nature of helping people and instead we're going to turn it into a competition. Oh, okay. Yes. This is what I left cuddling my cat for. Exactly. Um, may I please do a tableside everything but the salt seasoning blend?
Damn it. On the omelette? Sure. Wonderful. So, what I have for you today, V, is Well, let me ask you, what's your favorite omelette? Um, avocado. That's right. A Denver omelette. So, we made a Denver omelette with ham, bell pepper, onion, mozzarell cheese, and then uh some avocado with a little bit of everything seasoning on it. I was going to do just like avocado toast with a fried egg on it cuz, you know, really simple, easy, delicious, but I was like, "No, man. Everyone's happy with a Denver omelet in front of them." Who says that?
Everyone John Denver. Uh, I think you said that. Um, John Elway, patron saint of Denver. And so, please enjoy. I could just make my own avocado toast with this. Can I have some, too? The Celsius. Yeah, I thought you We're serving me, though. Oh, Yeah, I can do that. Here. Do you want me to make you how I eat it myself? You see this um hospitality he gives me? He wants to eat all my You shouldn't tell the diner how to eat it. What? He doesn't tell the diner how to eat it. It should be plated in a way.
You know, you did tableside and then served yourself. I've never seen anybody. This is I'm going. IT'S LIKE NICE SAVE. Good save. Got it. Japan. And then I have I guess I have a jalapeno on the side that we can all just sort of share. I don't want Are we just all taking one bite? I mean, sure, why not? I juiced. I'm good. You keep it for yourself. Sure. Hey, wait. This is good. It's nice, right? Wait, let me juice my omelette.
Yeah. Put some jalapeno juice on top. Oh, hell no. Oh, man. This is what I want at 3:00 a.m. after going to Dot. Going to what? Dot. What's a club in Hollywood? I give this a solid nine out of 10, Josh. I'm not going to lie. This is I love eggs. I love avocado. I love bread. Like, this is my breakfast every morning. This isn't a win for me. This is a win for Denver. This is for Denver. Omelets. Okay. Well, do you want to know what I made for you, V?
Yeah, I do cuz I love you. Um, this is my sandwich. This is Here, I'll give you a full half. Oh my god, you're so nice. You take this. I love bread and cheese and bacon. And what's this? This is um a French toast breakfast sandwich. I kept the French toast a little sweet. You get a little sweet, you get a little savory. Um, brown sugar bacon, a KBY Jack cheese. We got a KBY in the kitchen. And then we have a soft scrambled egg. And then if you want to dip it Oh, what's this? This is um soup. Well, you're going to find out later for dinner, but this is like the little drippings. It's a little au from dinner that I saved.
I've never had a breakfast sandwich with soup. This is a solid 10. Huh. It's the bacon. It's the sweet bacon. And I like that I have soup. You know what? Just for you, V. Let me get a sip of soup. This is an amazing experience. Like, I would eat this every day. Heck yeah. I think I just like soft eggs. For lunch, what we have for you today, we have a nice little mixed green salad. We have some avocado, some romaine, some cucumber, and some radish. This is a mustard and jalapeno vinegrett. Something spicy to go along with, of course, your chicken cord on blue crunch wraps. This is a chicken thigh, ham,
bell pepper, onion, and then a little bit of cream cheese mixed with mozzarella. May I cut these in half? Yes. I love a crunch wrap. You can have a whole one if you'd like. Well, two is the serving. Two is a Two is one serving. Like I wish this is like an average lunch for me. Is this not an average lunch for people? A crunch wrap. Two crunch wraps when I have time. Yes. Sometimes I crave one if I have all the tings. Remind me what's in the middle. So here's cream cheese mixed with mozzadel.
Ah uh bell pepper and onion leftover of course from the Denver omelette. Uh and then some chicken thigh. M. Mhm. It's a little slot pocket. Yeah. Wow. That's really good. Small is my middle name. This is like something I would make also at 3:00 in the morning. Hot sauce. Yeah. This is hot sauce, right? Mhm. If you're going to make something like a crunch wrap for lunch, like pair it with a salad, you know what I mean? Get some veg, get some greens, get some micronutrients.
Could use a little honey. I know the salad. It looks wet. It's good though. It's vegetables. You need those in your gut. Mayonnaise. Yeah. The mayonnaise, mustard, wister, and then the liquid from the jarred jalapenos. Oh, wow. And it's not bad. No, it's not bad. I give this a solid nine, Josh. I really like this experience. I'll take that. You want to know what I prepared for you today for lunch?
Yes. I prepared a pot roast ravioli. I took the mirua from the pot roast. I blended it into a sauce. So, you're getting some of your vegetables in there. I did a little breadcrumb with a potato bread and then inside is a beef and ricotta mixture. Oh my god, that's way fancier than that one. No, there's so much work that went into this. This is actually like really crazy that you were able to do that. But not surprising for Lily. I think people get like intimidated by homemade pasta, but it's just eggs and flour, you know? Yeah. And time and so much of like the cost on a lot of stuff little hands. So much of the cost on a lot of the stuff is like knowledge, right? It's like understanding when a pasta dough
feels right and when it doesn't and like you know the cost on that is like the kind of repetition. Mhm. But like Yeah. I don't know if you just kind of do it. That's fun. This the sauce is really interesting. Making a sauce out of what is effectively like spent miraqua, right? Cuz typically if you were to make like a classic French whatever stew, it's like you would cook the beef with the onion, carrot, celery and then you would like strain it and throw away the onion, carrot, celery and then add more fresh. Yes. Why are we throwing it away? Why throw it away? Yeah. Use it. I really like this. I almost w wish it was like a slightly creamier on the inside, but solid eight. I'll take that. I like
the sauce. I like how rich it tastes. But yeah, like more cheese. Always more cheese. This has lots of cheese. Are you hungry for dinner? Of course I am. Okay, I got you covered. What is that for? This is I'm going to do bushes. Well, I'm going to do a table side. Oh, it's crazy. You guys must love me a lot. That's crazy. Um, this is like what it all stemmed from. This is my little pot roast dish. Enjoy. Oh, that's all it was for. To cut my bread. Yeah. Oh, okay. Hold on. Yeah. Cut my carrot, too. Those pruning shears.
Yes. You got a problem with that? I know. Chef, it's to cut grapes. So, I love gr I love grinding my own meat. Sue me. And I buy a lot of chuck cuz it's it's very affordable. And I'll grind it for meatballs or burgers or raggu or whatever. But then just like a nice brazed chuck roast. This is my This is the best for like a braze. I feel like I think it's beefier and better than short rib. I'm not trying to braze a filet man. No, exactly. But like, no. For a nonstake cut of meat. Mhm. Lily, I love this. I'm going to be very honest with you. I don't like this.
Okay. Well, pretend the bread. Yeah. I don't really like it that much. Okay. I blame everyone else because you guys are supposed to have a timer on this. Now you're get a little bit dehydrated. It's not my fault. She's yelling. WE GOT 50 CC'SONE STAT. THIS WOULD HAVE BEEN fine if somebody had a timer on my damn toast. Oh, she's yelling now. She's yelling. I didn't know we good customer service. What? You're not using Oh, so what did you do? Did you just buy this from the store?
Yeah. Can I tell you what I did? Oh, I love these. Sometimes I thought about doing something like a like panon poo or make a sandwich. Going to braze in the sandwich. And then I decided that you know what I really want to do? I really want a nice chicken soup and I want to soak the bread in it and I want to go. You just That's what the hell I want to do, man. You I think you just want to find reasons to slurp food every day. Absolutely. And so what we have here I respect it. Brazed chicken thigh, garlic, bell pepper, onion, tomato, radish, cilantro, sabo.
Oh Can I say that? That's my soul. It's good. Mucho. I know I'm not rating it, but it's it's got to be the best thing. This is just This is the best thing you can eat in life. This is Every culture figured out that you should put chicken in a soup. The raw onion, too. I love raw onion in a soup. Mhm. It's so good. I can't even lie to you. This reminds me of Pat's cooking, and it's like making me really happy right now. Bolos and shredded chicken liquid. Wow. Yeah. For real. I miss my mom. This really hits home for me. I really like this a lot. I like both. I just don't like your crustini. Blame it on everyone else.
I also thought the braise was over reduced and underskinned. Can we just I enjoyed it a lot. This solid 8 and 1/2. Okay. Christini made it minus one and a half. This solid 10. Very wholesome. Very sexy. Love raw onions and soup. Love radishes and soup. Love it all around. Crazy techniques, crazy outcome. Super satisfied. Put [snorts] that on a t-shirt. That's what I say. Um, this was super fun. I mean, Lily, like truly, you made really great food. That breakfast sandwich, incredible. The fact that you were able to make ravioli out of that and like the
ingenuity to stretch a single chuck roast to all those dishes, I think like shows a lot of fun technique and creativity. Um, I had a ton of fun cooking this, man. This is nice. This is like I think this is the truest representation of like how we all cook at home, including us kind of going insane, losing our minds a little. Yeah, I feel insane. Hey, hey, thanks. Thanks for having me. Thanks for coming. You deserve to take a load out. Thanks for coming.
You got it. I'm so blessed. We're all blessed. You can cook good with your little hands. You can cook good even though your hair's been in your eye this whole time. I need to get a haircut. Hey, I'll do it right now. Do it. No, no, no. Uh, thank you all so much for watching out there and thank you to our wonderful subscribers, Adriana and Lavender. Um, please put those gift cards to good use and I hope that we inspired you. You certainly inspired us today. We'll see youall next time. You, yes, you are formally invited to a very Mythical holiday special on November 20th. Get your tickets now at mythical.com/live.
