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Today we're putting two grocery stores to the test. It's Dollar Tree verse Costco. Welcome back to Mythical Kitchen where we all got to eat and we all got to say what we're thankful for because this is the very special Thanksgiving just the sides. Put in the graphic that says just the sides episode. Um I'm thankful that I haven't had any major dental issues this year. It's always big. Uh I'm thankful for all of you in this room. Clap it up for yourselves. Thankful for all you at home. I'm thankful that nothing bad in the world is happening and everything this year has been like super normal.
And before this, we were just talking about whether or not AI is going to Today we're we're making a trio of sides. I've shown you all that I have to show you with turkey. We've done the orange chicken turkey. We stuffed mac and cheese in a turkey once. Um we've done it all. And so today we are making three different sides. We're doing a little sweet potato casserole. We're doing a little bit a green bean casserole. We're doing a little bit of a what's the other one? Stuffing casserole. bread casserole. It should just be called bread casserole if we're being honest. Uh we're making one of those sets from Costco, one of those sets from Dollar Tree. And we're going to try and answer the question, does it
actually matter where you buy your groceries? Right now, the Kitcheners are out shopping. See what they got. I think we forgot some stuff from the Dollar Tree. Man, this is a lot more groceries at the Costco. This is probably the most different grocery hauls we've ever had for this segment cuz like a lot of the times we'll try and match things up perfectly, right? Right, we're making chicken Alfredo from Dollar Tree versus Costco. We'll try and get the exact same products, but this is kind of an exploration like what does a bunch of Thanksgiving sides look like if you're uh shopping at the Dollar Tree.
So, we're going to have a couple things that are different. Moreover, our entire haul from Costco was $229 and it was about $55 over from the Dollar Tree. Uh so, that is a big price difference. Listen, if you're cooking for 30 people, if you're cooking for um what was that TLC show? There was John and K plus8, right? And then but then wasn't there like 25 kids in counting and then one of them had a horrific scandal. Both of them had horrific scandals. Both of them did. Oh god, I shouldn't bring that up on demo for Thanksgiving. But anyways, if you're cooking, we're making a green bean casserole. You typically put French's fried onions on it. We got this lovely Costco brand over
here. We got bootleg funions from the Dollar Tree, which are probably going to taste about as good as funions. And so that is going to be absolutely delicious. is we're going to be making our own stuffing by dehydrating bread. I grew up on the Bimbo brand of Pan Blanco and then we got like a nice rustic loaf. That's going to be fun. We're trading pecans for peanuts here. And then of course they don't have a lot of fresh vegetables over at the Dollar Tree. Uh so instead of mirror, little stir-fried pepper mix and the stuffing could actually be good. This is one of those episodes where I'm like genuinely really excited to see how say like the canned green bean casserole holds up to a freshmade green bean casserole because I've tried to
make fresh green bean casserole before. Not tried, I've succeeded. Not to brag, I'm a chef. But canned is like about as good as it gets. In fact, I have to make my mother-in-law Susan a separate little tray of canned green bean casserole every single year. Um, bring your own turkey. We ain't supplying one this year. So like show up with a show bring napkins and turkey. All right, let's get cooking. We're making candy yams. But Josh, aren't Josh, aren't those sweet potatoes and not yams? Well, yes, Josh. We use the term garnet yams as a marketing ploy to differentiate from starchy sweet potatoes. And wait, what's Josh just talking? Wait, shoot. These aren't yams at all. We call them yams. Uh, literally, it was a marketing ploy.
Actual yams are like native to Africa and they're super starchy. We used to get it was the Princess brand. Princess. Yeah. The big like the biggest can you've ever seen just filled with sweet potatoes and syrup. We used to take that and we just dump it directly into a casserole dish. Throw marshmallows on it. A twoingredient casserole. Princella. Princell. The brand is Princella. Well, we ain't got Princella. We got Bruce. We got Bruce's yams. These are packed in syrup. Um, we're not doing a classic like mashed yam. A lot of people do that. I like to kind of let the chunks kind of cook down and get candied and fudgy. So, we're gonna make a syrup.
Toss that with it. Um, this one's an entirely different color than all the other ones. I think I do. I just eat it. I kind of want to throw it out. Eat it. I don't know. I kind of want to throw it. Wait a minute. Hold on. This is not a yam. This is a yellow sweet potato. It's starchier. The hell happened? It's like getting a curly fry in your damn in your onion rings from Costco. We got these yams fresh and we just simply boiled them whole and then we took the skin off and then we cubed them up. Um, I'm really
curious how these yams packed in syrup hold up against whole. I mean, the texture on these yams is so much better. These are a little bit sweeter because they were just sitting in syrup, but like the fresh cooked yam, it's wonderful. Who knows when we actually make the syrup and put it all in there. We'll see how it goes. Oh, wait. I'm going to pour these in a casserole dish. Yow. Hold on. Stop staring at my butt. Who's I wonder who Bruce is? Can someone Google Bruce's yams? See if we can get like a try and figure out who's gonna play Bruce in the biopic. Could it be me? All right, let's let's make a little
uh a little syrup right here. Um we have new burners again. Ding. Okay, they go up to no 986. Now it's initiated some sort of time protocol. There's a timer. I think it's the clock counting down to my death. Lily, help. Okay, we're learning. This is the butter. So, if you see, it is completely separated into uh what appears to just be pure fat and water. We're using this is a margarine based uh product. Um and so that does not melt as well as butter. But we're going to drop That's hot. Yeah, margarine. Margarine melts weird, man. I like margarine though. It's kind of like imitation
vanilla extract where like it kind of tastes more like vanilla than vanilla does. But we're going to add some brown sugar in there. And you see this brown sugar much lighter than this like hefty kind of turbanado sugar over there. A little bit of OJ from concentrate. We're going to drop a little bit of cinnamon in there. And then a little bit of art imitation vanilla extract. Right. It's synthesizing uh vanilla which is like the main flavor compound that makes vanilla taste what it is. Obviously, Tahesian vanilla, Mexican vanilla, all different kinds of vanilla taste different. That's because there's different volatile organic compounds, the like unique things that make uh vanilla what it is. But at high heat,
all those compounds are cooking out. So, artificial vanilla extract in blind taste tests often outperforms real vanilla because you're just getting the one thing, the vanilla, that's left over after all those volatile compounds burn off. I think that's pretty cool. So, in something like this, you might as well be using artificial vanilla extract because you're cooking a high heat. Whereas, if you're making something like a French custard, you know that you're kind of steeping those vanilla beans in. That's where you're really going to get the benefits of fresh vanilla. If you found that interesting, comment below, Josh.
Wow, that orange juice is strong. I'm still using these still learning how these burners work. We're just going to dump everything into the pot right now. Getting some butter. OJ, I'm going to rip a little bit of a cornstarch slurry in both of these just because I want this to like really kind of tighten up in those yams and then just make them like nice and kind of fudgy. I'm just going to drop some of that in there. Nice, nice, nice, nice. I'm going to go ahead toss this syrup in with the yams. You know, I'm going to add a layer of salt as well. Oh man, this is going to taste so good.
Nice. The syrup we made from the Dollar Tree is definitely a lot thicker. I think using the margarine in there really kind of like there's some chemical reactions that I don't quite understand going on. We're going to make this little crumble over here. Uh peanuts. Wait, do we have separate snack? Can I have separate snacking peanuts? I'm going to bash some peanuts with a mallet. I've never made a peanut crumble before, but here's the thing. I love peanuts. I think they're the best nut. I I snack on peanuts all the time, and if I don't get snacking peanuts in the next 30 seconds, hell yes. Thanks, Bla. All right.
You don't have to use a hammer, but if you don't have one of these, this is such a fun little kitchen tool, man. Okay, put some peanuts in there. Even though I have separate snacking peanuts, I still want to eat these. We're going to add some flour. Um, I don't exactly know what to do with this separated melted margarine in here, but I think I'm going to try and just like Yeah. Yeah, it's good enough, man. Whatever. Going to toss all that in there. For any non-Americans watching this, doesn't make sense. Why we put this? No. Like, you're correct. When the British are like, "I don't is a dessert." And they're like, "No, it goes with the
turkey." And then we eat. So, we have a dessert called pumpkin pie that's almost exactly the same, but we eat that after cuz that one goes with ice cream. The many paradoxes you live with as an American. You know, it's proving more difficult to spread than I thought. But the good news is you can't see it cuz you're over there and I'm over here. I wasn't able to find Bruce of Bruce's foods. Yeah, but they're from the same parent company as Princeella. Get the hell out of here.
No, you're you. And I respect that. All right, repeat the process. Pecans. I think the peanut's going to outperform the pecan. Call me crazy, but that's also my own nut bias. Drop some flour. Whole lot of this brown sugar. This brown sugar is very, very coarse. Nice, nice, nice, nice. M margarine. Okay, we got our two sweet potato casserles. They look wildly different. We're going to pop them in the oven. Uh say 400° for 30. Yeah, 400 for 30 sounds. All right, everything's cooked. Just got to get nice and brown. We'll see you on the
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Wait, but if I have to host the show, then I have to stop eating these onions. And I've I've already probably eaten just an entire meal's worth. I think a lot of us grew up on like the French's brand of fried onions, which are delightful. But here's the thing, they don't sell a giant uh partyized bag of them. And so, you go to Costco, you get yourself fresh gourmet. And I'll tell you what, this ain't fresh, but it sure is gourmet. Oh god. I was just dipping that in the chicken bullion and handing it to people. Greening gassel. Let's make the Dollar Tree one real quick. Bang. When I was a kid, how we would make it. Hold on. You got to listen to the noise. It's going to go.
Nice. When I was a kid, this would have gotten stirred. It would have been topped with onions it would have been put in. We're going to jazz it up a little. We're going to do a fun little mom shoulder shake. You know why? Cuz it's fall. It's fall. And we're going to jazz it up a little We're going to add a little bit of soy sauce. We're going to add a little bit of black pepper. I got some milk to thin it. You have to add a little bit of milk. This just going to cook down and be nice. Be judicious with the milk. We'll see how this goes. Wait. Sh. Now, this I don't have to explain to the Brits cuz I think they get this. You know what I mean? Um, we got bootleg funions.
Oh. One for you, one for you. I don't like how covetous you look. And now, if all of you can resist eating it, then your amount of funions double over the next 10 minutes. You should have said so. I thought you'd note the experiment that I was doing. Next, we're going to do the Stanford prison experiment. I think these are like really going to dissolve and just become like fun little fatty pockets in there, you know? Let's do I guess we're going to go like half the bag in here. This is crazy. Perfect. Now the real work begins. I have done this a couple times where I have completely tried to recreate the taste of the canned stuff because it's great
using fresh ingredients. I'm going to salt the hell out of some water because I want these green beans to be as salty as the stuff in the can. Now, yesterday Lily, you do all these. Holy crap. Lily sliced each green bean into quarters. So, these are French green beans just like the can. And we're going to dump all of these right into that super salty boiling water. And we're going to boil the hell out of them. None of these like I don't want fresh cooked snappy green beans. Hell no. Sorry, I got worked up. What? This going to be like wicked hot. Yep. Crap. We're making our own condensed cream of mushroom soup. And you might ask, how do you condense it?
You boil it. The goal is we're going to cook these down. We're going to make a r out of it. Uh and then uh we're going to make our little soup. Check back in a second. I need to saute these. So, we got these mushrooms cooked down pretty well. I'm actually going to add the soy sauce to that because I want that to kind of burn in the bottom of the pan. Really like develop some flavor here. At the end of the day, like we're we're making a soup, so we are trying to really condense some flavors here. I'm going to drop in a fair amount of flour. Half and half. Straight half and half going in. Uh this you're going to get a lot of the fattiness that you get from that delicious cream of mushroom soup over there. And then this should thicken up
real nice. I have milk. I'm just going to rip some milk in there. I'll rip all the milk in there. Yo, put them on the sheet tray. That's crazy, man. All right. Putting the beans on a sheet tray. Um, these are, as you can see, less green than when they went in. They're quite floppy. Exactly how I want them. So, we got our green beans right there. I'm going to add blind season. Not tasted yet. Boom. Big ass thing of chicken bullion. That's a lot. That's a lot, dude. That's crazy. That's I mean, I'm going to let this
boil for a little bit just to like get some flavor out. But like this, I mean, this tastes like condes like cran mushroom soup JT, happy Thanksgiving. Dad, what? Lactose, huh? You don't like mushrooms? Can I get you? Can I offer you another soup? Remember, if you don't eat it, then you double the amount of soup. Thank you for telling me in advance. No problem. Okay, at this point, this is kind of just like, is homemade better than canned? And I don't know the answer specifically on the green bean casserole. Dump nice big handful of these guys in there.
It's going to be so good. Hold on those for me. Wait. Nachos. Thanksgiving There we go. God, this is practice for the real thing, man. Okay, these look different. I ain't going to BS you. I think we're going to be able to blind tell which is which. Uh, if I had to guess, 350 for half an hour. Don't let it burn. Put foil on if it does. Be back in a sec. Welcome back to the Thanksgiving cooking show. No turkey. Um, okay. So, uh, we're making stuffing right now. A lot of people in the south call it dressing because we're not shoving it inside the bird. You shouldn't do that. It's weird. It's disrespectful to the birds. They don't like it when you do that. It does harm
the birds when you shove a bunch of wet bread up their cloaka. We're heating a sausage. Uh differences. Miraqua. This is how I would typically make a stuffing at home. Uh I do some sort of mixture of like dried herbs and mirror. That's celery, carrot, onion, uh garlic, some sort of sausage. Typically, I would use a raw sausage. And I like using the Jimmy Dean pork breakfast sausage. It's a name Jimmy Dean. This is Smithfield. It's close enough. Um, but they only had the Jimmy Dean cooked sausage. So, we're gonna pulse this in a food processor. But first, I want to taste a little puck. Taste this ice cold puck. I feel like I should take some of the chill off of it.
God, I was My love of processed foods knows no bounds. I could just eat cold sausage patties all day. Got that? No. No way that goes like that. No, that's not locked in, is it? Huh? Shoot. I forgot I was just going to pulse it. Okay, we did a little pan switch out cuz the fire No, you shouldn't write letters to the Burbank fire marshall asking if we can just do our jobs and cook with fire. You shouldn't do that. But if you did, maybe they would let us just, you know, cook little camp stoves. That'd be pretty cool. So then we wouldn't have to use the stupid induction burners. I know chefs like
induction burners, but not me, man. I'm not a real chef, you know? I barely even play one on TV. Okay, we're going to drop. These are the frozen peppers and onions from Dollar Tree. And then the garlic from Dollar Tree. The garlic from Dollar Tree is not good, but neither is the garlic over from the Costco. So, we'll see how that shakes out. What we're trying to do right now is get some like good browning on that sausage. And then we're going to delaze that with some of that chicken stock. And that should should give it like a really nice deep flavor there. Charot going in there. Bunch of sausage going in there. I might reserve some of it. It's like a lot of sausage. And I might want to cook up a nice sausage pate. So, we're going to reserve some of that.
Okay. Dried onion. Really delightful. Really delightful little uh product cuz that way like the onion flavor kind of intensifies when you're drying it. margarine. Just dump it in right now, man. Just dump it in. It's all going to get mixed together in the same boat. What's this? Seasoning. Wait, herbs. Dried herbs. We got dried oregano in there. And then we got allpurpose poultry seasoning. This is garlic and herbs from Kingsford.
Salty. Ooh, nice. That's delicious, actually. Wow. This is going to be good. We got our bread dehydrated back there. Listen, is this better than stove top in a box? No. No food in the world is better than stove top in a box. If I had to cook for the best Michelin star chefs in the world, I would simply serve them stove top chicken flavored stuffing and they would uh all just be so wowed by it. It is the greatest tasting food in the history of the planet. But I like making it from scratch. And you can make it taste like the boxed stuff, which I find fun. Okay. Did I add all this stuff in there?
Yeah. Oh, no. This is no salt organic Kirkland seasoning. Going to drop a little bit in there. That's going to be nice. I think I added all the things to the things. We're going to let this sweat a little bit. almost cooked. Lily, both these been on boil the whole time and it's like cooking on a medium. Oh man. We got a nice little flavor crust on the bottom of the pan. Going to drop in chicken stock. The key is you got to really scrape up at the bottom of the pan. That gets like all those little flavor crystals out of there. And then Perfect. We're going to take that and just soak all of our bread in it. Oh man, I meant to try the chicken stock.
Wait. Oh, there was so much more in there than I thought. Costco chicken stock tastes like storebought chicken stock. This from entirely different um color. Actually tastes better. And not even in like a more salty or more MSG way. Like it has more of a chicken flavor to it. Good on Dollar Tree, man. They got the good chicken stock. All right, we're going to shut the pan off. We're going to go choke our bread in this. It's a very intricate process. Check this out. Got to do the old Where am I landing? Where am I going? We're going Dollar Tree. Got you, buddy. I'm doing a backhand technique. So, one arm backand
Roger Federer, the last great one- arm backhander. Got him. That's a winner. Backhand ripper down the baseline. All right. Now I'm going to hit the rafa two hand. Little western grip. Little. There we go. And he goes. What you're going to want to do, gently toss it. You don't want to mash the bread in there. Some people put egg in their stuffing. I don't think you need it. Always taste your stuffing before it goes in the pan. That way you can adjust your seasoning.
Yum. What I like to do is I like to cook it covered to start cuz that way you sort of like you make sure all that steam is actually hydrating that bread. Costco we're using like a nice country loaf and we're using just straight up Bimbo brand white bread over here. So, this is going to absorb a lot more moisture a lot more quickly. And also, this is an entirely different flavor profile cuz we're using the peppers and onions. Okay, you guys don't need to see that. You guys don't need this. I've shown you all that I can show you.
Uh, that's about it. Uh, I'm going to put those in the oven and then check back. Oh, shoot. We're eating now, huh? We have our completed Thanksgiving dinner here. Now, there's only one more ingredient. Family. Everyone, please welcome Trevor Evers. Family. Happy Thanksgiving. I heard it was BYO. You be your own tea? I be my own tea. So, he's being his own tea over here. Just There you go. A man, thanks for beating your own tea. You know, if you can't be your tea, whose tea can you be? You know what I mean? That's true. And you're always saying that.
You got any questions? You know what the deal is. We got three different sides. We got sweet potato casserole. We got a little stuffing. No, they're all casserole. Sweet potato cerole, green casserole, bread casserole. Okay. Yeah, that's what we got going on here. One made with Dollar Tree ingredients. One made with Costco ingredients. It's your job. Oo. Find out which is which. Getting a little kirked up here. Getting a little Sometimes when you beat your own tea, you get a little kked up. Kerked up.
Some of these were made with more canned ingredients than others. M we tried to make them kind of roughly the same with what they had, but there will be some key visual uh in ingredient differences, but a lot of this kind of came down to like is it worth making some of this stuff from scratch or are canned ingredients. Okay. Yeah. Well, I think when it comes to like I don't know. I'm a box stuffing guy. It's like what are you doing? What do you dehydrate your own bread? I know that's what we did. What's the point? And I made both of these stuffings um trying to be exactly like box stuffing.
Okay. cuz it just tastes the best. It's just better. It's so good. Yeah, it's better. Okay. I'm not a sweet potato casserole guy generally. I don't make that at Thanksgiving, so I'm curious to see. I like I don't do a full mash. I like to sit the potatoes in syrup and kind of do like a nice little chunky I'm actually I'm really happy with how everything on this plate came out. I'm not the most stoked with this creamy casserole. Which one is which? Do I get to know? No, you have to. Oh, you guess. I guess. Have you ever judged one of these? That makes sense.
Maybe I have. I just I don't know. I'm not even part of the judging and eating. I just wanted to eat it. Yeah, I know. Let's eat it. Oh, my bad. I love Thanksgiving food, man. Okay. I like to eat these two together. Okay. Mhm. You don't have to feel bad about like Thank you for not telling me how to eat my food. No problem. I love stuffing. I mean, I don't know why I'm not making stuffing like 3 days a week. I did that recently cuz they sell it year round.
They really do. And I just bought it and I was like, you know what? That's so easy to make. Just a little chicken stock. I'm If I make a soup, you know, or something, I got leftover chicken stock. Just throw that in a little stuffing. It's just a nice snack. M I'll leave my little dessert casserole over here. Need a glass of barefoot. Am I right? Come on. Wait. Where's What's Thanksgiving without a little glass of barefoot? Good, you know. Well, try to make a little sweet, little salty so it doesn't just eat like a pure dessert. Mhm. You know, I've been a sweet potato hater generally in my life.
Not for any reason. Yeah, maybe I'm foolish. Maybe it's time for me to make a change, cuz that's pretty good food. Are you noticing anything? Does any of this taste fresh? Taste particularly canned. I think the green beans are what's tasting the most canned to me and looking the most canned. Yeah, there's there is a metallic taste that never quite gets out of certain vegetables. Yeah, green beans really soak up the pennies.
Green beans do. And I love them. And I love them, but I am noticing. But no, I um That's good. I'm I'm not I don't feel super confident right now. I'm going to Hey, I guess I'm going to have to eat the other one. Guess you'll have to. I guess I got to. Yeah. Most judges don't just guess after one. They're not like, "Ah, I don't even need to try this food that you lovingly made." Yeah. Did you make this with love? M. I just I God, I love the Thanksgiving cannon of foods. Yeah. All three of these. I'm so glad that this is what we made cuz these three things like we could have made mashed potatoes. could have made mac and
cheese. Those are both some sort of potato, some sort of mac and cheese are both on my table, but like these to me are the three like the most Thanksgivingy of the sides. You can have mac and cheese and potatoes year round. Anytime. Yeah. No, I agree. Mashed potatoes and mac and cheese, you're making them all the time. I think you might have actually brought me around on sweet potato casserole cuz I've just like never cared for it. And maybe it's just because every time I see it, I'm like, I don't care for that and I don't eat it. I think I so far overall like this one more. Mhm. But I don't necessarily know if that means that this one is the Kirk or the Dollar Tree. Looking at just the sweet potato casserole and the green
casserole, it's such a color difference. Right. Like this. It literally looks like this is run through like a sepia filter. You know what I mean? Like you watch Pleasantville. Yeah. It's like it's the black and white version, but then they discover their sexuality. Yeah. And then it turns to that color. Oh, do I also have to discover my sexuality in eating this? You don't have to prepare.
It'd be an added benefit. Well, let me try for a second. The sexuality in Pleasantville is a metaphor for freedom of expression of It was a lot. It wasn't just that. Hold on. Give me a sec. [snorts] I think overall I like this plate more. I think honestly though, the only thing on this plate that wasn't really doing it for me is the green beans. I think that was the one that I had that I was like, but the stuffing potato casserole was really good. Um, Trevor, which one of these plates do you think is from Dollar Tree? You going to put your hand over the one that you think is from Dollar Tree in three, two, one.
Yeah. Bingo. And so you preferred the one from Costco. Yeah. So, I will say we spent $229 at Costco for the groceries. We only spent $55. Okay. Over at the Dollar Tree, but obviously we're buying in big quantities. Mhm. But per casserole, per dish, it was $32 at Costco and $24 at Dollar Tree. So, like still more expensive at Costco. Dollar Tree. I mean, using [snorts] the canned ingredients, I think the sweet potatoes, canned sweet potatoes are pretty dang good. Canned green beans, I think, do work well in a pinch. But like, man, we there's only probably three or four
ingredients in the actual sauce that I made for this. The This is the I think the green beans is the only one that I'm like glaringly a difference. Like, I do like the stuffing and the sweet to casserole a little bit more, but I mean, for that price difference, like it really isn't that bad. Obviously with the Costco, you got the membership and whatnot. You know, there's the added layer. Are we factoring that into the cost? No, we should. I think that you've done a really beautiful thing here, though. I think that you've made some really beautiful food all around. And uh and I actually would love to take some home.
Oh, please do, man. And share it with my family. Well, and hey, thank you for being your own tea. Oh, yeah. No, so actually and sorry to break the fourth wall here. I didn't bring that turkey from home. What? Lily made that turkey. Lily and then put it in a paper bag and said, "Trevor, here's the bit and you're going to take the turkey out." And so, it was good. And I hope I did the delivery well. Did I make you proud? Breaking the fifth wall. Tony went to Sprouts and got the turkey. So, Tony went to Sprouts, gave it to Lily, who claimed that she made it homecooked and brought it in. If I could just break down a sixth wall. Um, Sprouts was purchased by a subsidiary of
Uh, Trevor, you got anything to plug? Um, happy Thanksgiving, you know. Um, I think that, you know, now more than ever, we got to find the things to be thankful for. Um, so hug your loved ones. Um, and be kind. I think I say that every time you ask me to plug something. I just am begging people to be nicer. I'm just like, please be nice. Find the commonalities in each other for the love of God. Um, I am be kind. Yeah. But no, I mean, also, if you want to go check I have a YouTube channel. It's Trevor Evers. I don't know. That's the first time I've ever plugged something. That
felt so weird. Um, I make history videos sometimes. I think you should be kind and go watch Trevor Evers's history videos. Thank you. I'll see youall next time. Follow us at Mythical Kitchen for more from the kitchen throughout your day.
