- I used Ryan's bidet for the first time. Wow, what a shocking feeling that is, but I like it. Tushy Bidets, slide into our DMs, just the way you water
jet slid into my b-hole! (upbeat music) Have you guys been watching the news? Welcome to the Mythical Kitchen, where no matter how
many times you re-watch The Office on your couch,
dreams are still food. And this isn't like our normal show where we take the wackiest
ingredients possible and try and make the coolest stuff we can. We wanna give you guys something that you can actually use
in a really trying time. A lot of people seek food for comfort. I know the best part of
my day in the last couple hasn't been watching Sex and the City on Amazon Prime, though
it is a great show. It's just been making very
simple dinners for myself, it gives me a sense of
control and I hope you guys can have that as a
creative outlet as well. So, you may have noticed
a change of setting, we're in producer Ryan's house. Up top to Ryan for sanitizing everything. Right now, basic cooking skills, it's an all time necessity
and so I'm going to teach you how to take some simple things,
using simple ingredients, simple techniques, I keep saying simple. Today we are launching a three part series the first of which is
how to hack instant ramen because I hope you guys
stocked up on some noodles. If you can, squirrel away
to a 7/11, grab some there. If you wanna follow
along, and I hope you do, we got the time-codes right
there for all the recipes. Just cause you're locked
at home doesn't mean you can't have fun in
the kitchen, right Ryan? - [Ryan] Right. - Find yourself a co-quarantine buddy, it makes things more bearable. (upbeat music) All right, first step to the recipe. Very important, wash
your freaking hands, man. ♪ Happy happy birthday,
happy happy birthday ♪ ♪ Happy happy birthday,
happy day to you, hey ♪ ♪ Happy happy birthday,
happy happy birthday ♪ ♪ Happy happy birthday,
happy day to you, hey ♪ They always get you so
riled up at the TGI Fridays, they're family friendly and fun. And their new triple
dripper appetizer combo is now canceled cause you can't go out. All right, scrub down like
a you're a surgeon about to, what's the term for when a baby gets like flipped upside down, turned? Like you're about to flip a turned baby from a porpoise's womb. (upbeat music) French onion soup ramen. So you have your typical ramen packet maybe you've been eating
noodles for a while, you're a little bit bored with the same old same old, you wanna spice things up
in the kitchen a little bit, I know I sure do. Onions, I watched Holes, I know that these can sustain you for a long time. Shout out to author Louis Sachar. Onions are also very nutrient dense and the best thing about them
is they last for a long time. They're what's called a cellar vegetable. It's a root, so you can keep it in your fridge for like a month. Tuck your fingers, because you do not wanna go to the hospital right now! Let's do two onions per pack of ramen. This is a great way to just smash a ton of nutrients into
there instead of just salt. If there were ever a time to slow down your showoff-ey chopping
skills, it would be now. So you're gonna take about
two tablespoons of butter. We're gonna get that melted and then we are actually going to add our ramen seasoning packet to the onions, because that's going to
create a kind of stock. If you, like me, did not pick up chicken sock at the store,
ramen seasoning packets baby, they're here to save us. (upbeat music) All right, butter's getting hot. I'm gonna take all these onions. Hey yo Ryan, I'm probably gonna drop a bunch of onions on your
floor dude, I'm sorry. - [Ryan] It's okay. - Maruchan chicken flavor ramen. This stuff is gonna be
an absolute life saver, super calorie dense, got
a lot of salt in there. All right, so what we're gonna do, I'm gonna take the chicken flavor packet and we're just gonna add
that right to the onions. So this gonna act as our
seasoning for the whole thing, it is going to help the onions release some of that moisture,
get them caramelizing, and we're just gonna stir that up. Yo Ryan, you and I have
the same silicone spatula. - [Ryan] Cool! - It is cool! And you're just gonna get that work in. These are gonna need to caramelize
for about 20, 25 minutes. This is gonna take the exact amount of time that it takes to re-watch the basketball episode of The Office. Freaking Stanley, man, he couldn't hoop. (upbeat music) All right, so as you see
the onions have caramelized. There's some nice darkness on
them, and now we see all this flavor developing in
the bottom of the pot. That flavor is good, you want that flavor. Typically you would add like
a shot of brandy or something, I'm gonna raid Ryan's liquor
cabinet, Ryan gimme a sec. So, liquor might be important
in your life to stock up on, if you want to, you
know, use a shot of this it's gonna add some nice complexity. I'm doing it because
it's Ryan's and not mine. I want some of that liquor to take up some of the stuff from the
bottom of the pan, and like, wow, what a great combination
during quarantine, ramen and liquor. It's like your college days, when you, like me, may have peaked. Crank it on high! Ain't got time, you gotta get back to staring out a window longingly. It's also a great time to get
your at home workout game on. You can curl some gallons of milk. If you don't have milk, you
can fill it up with water. If you don't have water you can just, I guess that it's probably time to panic, I'm not gonna lie, like
right now we're calm, everyone's calm, we're having a good time, we're cooking, but once the water goes, then what are you gonna curl? Alexa turn on the sink. Thank you Alexa. Gonna add some water to that. So typically in french onion
soup you would use beef stock and that's gonna get
you all that darkness, but here we just caramelize
the onions so so so much, that, wow, it looks
like french onion soup! Remember food? That was crazy. All right so we're gonna let this go for a couple seconds,
take a tasting spoon. Where's your spoons? Nicole, Nicole, Nicole, is
self quarantining voluntarily. Hey, Nicole! Oh, ooh, oh that's nice, it actually needs a little bit of salt, which is shocking, because you'd think that this flavor packet has all the salt you could ever handle, but. Add all the season and taste
as you go with cooking. All right and add a little
bit of black pepper. In two weeks black
pepper will be currency. Ryan, I'm gonna dirty all your spoons 'cause I'm actually gonna practice very safe hygiene in the kitchen and not just taste it and put it back in. - [Ryan] That's fine. - Thanks man. All right, and now we have
to add our ramen noodles. So the ramen is actually
gonna cook in this broth and it's gonna absorb
all that awesome flavor. So the starch from the ramen noodles is actually gonna help tighten this. All right so we got just a
raft of noodles in there, eventually its gonna cook. We're gonna pop a lid on there. - [Ryan] Behind you, by your, - I got it Ryan! You're not the boss of me. You're gonna pop a lid on top of your pan. This is my kitchen now, look at me, I am the captain now. So you're gonna pop the lid off of that. Noodles are getting there, starting to break up a little bit. Look at that, look at how cool that looks. Just a bunch of caramelized
onions and ramen, this is gonna be really delicious. Especially after we melt
some cheese on there, I hope you got some cheese. When I went to the store all like the name brand cheese was sold out. It's really funny going to
the picked-over grocery stores 'cause you realize like what people are and aren't buying these days. Really hard to get like beans and pasta, really easy to get frozen chimichangas. All right, so we're gonna
take it off the heat, give this one last toss. And then, what we're gonna
do, take an oven safe bowl. What we're gonna do,
we're gonna put the bowl on a sheet pan, and then we're gonna take some ramen noodles. Even though it's only pack of ramen it should make about two servings. Ow. We're gonna take some of that broth. Pour it right over. This would be delicious
as it is, but like, I don't know about you, I always have random bricks of cheese and they can get moldy and stuff. Use them up when you can. Ryan, gimme a sec, I'm over here. We'd normally have like more
than one camera and stuff, but now we gotta, - [Ryan] We got two. - We got two.
(beep) You got cheese all over the top, and then we're gonna broil this and see if this bowl is oven safe. Just broil that for about
four or five minutes and then the cheese is
gonna get nice and toasty. And then you can kinda slurp that ramen. Wait, do I look at that camera? - [Ryan] No. - That one? - [Ryan] I'm just on this one. - Okay, cool, that one? - [Ryan] Yeah, you can look at either one. - Oh that's great. So we just look at either
camera when I'm saying stuff. (bell rings) We're gonna go ahead and pull that soup, we got some awesome, nice
browning and crustage on it. Boom, garnish, look at that. All right so this looks awesome, the cheese is super broiled on top. It is honestly shocking, even to me how much it looks like french onion soup. Let it fog up your glasses a little bit. Even though it was mostly seasoned with a ramen chicken packet, all the caramelized onions, they just, it makes it read as french onion soup, like it tastes like you're eating a bowl of french onion soup at your favorite, Quaint
French, Quaitin Frenchentino, watch all of his movies during this. It tastes like you're just eating a bowl of bistro french onion soup. This is really awesome, it's so so simple. Also this is the point in the episode where I would normally go spork someone with the spork
camera and talk about how the best part of cooking
is feeding your friends. Sometimes the best part about cooking, it's about feeding yourself and feeding your own soul, because we don't want to
share food with anyone, and share germs, so this is your bowl, you're gonna sit here
and you're gonna enjoy it the entire time like I am. - [Ryan] You can make me one. - Ryan get your own food. (upbeat music) All right, cacio e pepe is
a very simple Italian dish. The only ingredients are butter, some sort of Parmesan
cheese, black pepper, pasta, and then a little bit of the water. Literally they were sold out of all pasta, especially strained noodles
at the store I went to, so, boom, ramen cacio e pepe, it is what's happening now
whether you like it or not. Hopefully you like it, please
like it, please like me. So we have our water boiling right here. What we're gonna do is simply add our raft of ramen noodles to that, and then we actually
wanna save a little bit of that pasta water after this
is cooked to add to our pan. Hey, speaking of that pan, get a lot of butter going in there. So what's going to happen,
the butter's gonna melt and then you're going to
use some of the pasta water that has the starch in it
to emulsify into the butter, then the cheese is gonna melt into that and it's gonna create a
super creamy delicious sauce that's gonna like set
with that little punch of black pepper. Also, this stuff lasts freaking forever. So that's awesome. You should always have
this in your fridge, even if it's like the
green bottled Kraft stuff. Now is not the time to picky
or elitist about your parm. Oh but, I went to Whole Foods for this. (laughs) Ramen noodles are cooking in there. These go super quick, about two minutes. And you can actually see the
water getting kinda milky, which is great because it is that starch, that flour runoff that we're gonna add to our butter that's gonna help emulsify it into a sauce. So we got our butter melting in there, the ramen is almost finished cooking, and so what we're gonna
do is add a splash of our pasta water to the butter. Spill most of it on the stove, it's not your stove, you
don't have to clean it, and then you can see the starch actually working with the butter to create a kind of creamy sauce. And then we're gonna
take those ramen noodles and we're gonna add that
directly to the pan. If you see it being a little bit too dry you want a little bit of excess sauce. Add some more of that water. Now is about the time, Ryan you want me to switch
these so we can see more better? - [Ryan] Yeah, that'd be cool. - Let's do it! So we see that starting to come together. Ramen packet? Why not? Throw some ramen packet in there. These are valuable nutrients, you don't wanna waste it,
but don't oversalt it, because you got a lot of cheese coming in. Looks like a bit of a sauce right now and then the cheese is
gonna thicken that right up. So you're gonna crack a
lot of pepper in there, pepper is one of the
dominant flavors in this. You want a lot of pepper
and then a good handful of that Parmesan cheese,
really let it come together. You want to keep a fair
amount of sauce in there, so you don't wanna like
cook this until it's dry. Oh, look at that lovely
yellow color that comes from the ramen packet. All right, so we see
everything's thickened up. That almost looks like
something like an Alfredo sauce. But it's not, it's a cacio e pepe. Now we're gonna take it off the heat. Just gonna let it run
around a little bit more. We got that, pasta is nice and saucy. Try and give it a little swirly swirl. I like to plate things fancy for myself, even though I like, eat it standing over the
garbage can in my kitchen. Give it a little twist
like that, and one more. It's hard to do it with ramen noodles. Perfect, there's ramen cacio e pepe. All you wanna do, additional sprinkle of parm, and then some more black pepper. Boom! That is ramen cacio e pepe. All of that Parmesan and butter, this is just like an absolute
calorie comfort bomb for you. This is gonna be stupid stupid delicious, I'm a grab a fork and eat it. All right this looks
awesome, super super cheesy. Super creamy. The sauce is still running
a little bit on the plate. There it is, give it a nice toss, and then you just do
the most violent slurp you've ever done. Mm! I wasn't even planning on adding the seasoning packet
at first and I was like "Screw it, we're here, do it." And then it just like brings
in all those delicious flavor chemicals right into there. So it tastes like the best bowl of instant ramen you ever had, with this little Italian
classic twist to it. The black pepper, super
bright comes through, wow. Hot dang, that's good! All right, we got one more
ramen recipe to show you. It's gonna get a little funky. Let's do it, let's get down to it. (upbeat music) Pop quiz, what's the first item to go off shelves during quarantine? Wrong, salad dressing. Not really, but anyways you should know how to make a simple vinaigrette at home. So we're gonna do that right
now for our ramen salad. I should probably explain
what a ramen salad is, let's make a vinaigrette first, why not? So you're gonna a little bit of mustard. I'm using like, a kinda
spicy brown mustard, why? That's what I had in my fridge, and that's the game we're playing today. and then you're going to
add a little bit of vin. And then typically there might
be something like shallots or other flavoring agents in there. You always want a season
of salt and pepper. What are we gonna season it with today? Freaking ramen packet, let's go. It's gonna give you a
nice yellowy vinaigrette. Is there turmeric in ramen seasoning? What's going on? You're gonna whisk the
mustard with your vinegar and what you're gonna is
you're gonna slowly stream in oil and you're gonna keep whisking. There we go, whisk faster! This is your new home workout 'cause all the gyms are closed. Great safe way to taste things. You take your whisk and
you go right on your hand. That is looking nice and mixed together. I think the ramen seasoning packet actually helped emulsify it. So that's a simple French
mustard vinaigrette. What we're gonna do, we're
gonna make a ramen salad. I think this is like a
total Midwestern invention. But it's really delicious. You're gonna take the crispy ramen noodles and you're simply going to dice them. Yeah, you wanna leave
some chunks in there, as I obliterate the entire ramen brick. What I like to do is I
like to start building my vinaigrette in the actual salad bowl and then I just add all my stuff to it and toss it, and
then like, you gotta trust that the ratio of dressing
to salad is right. But when it doubt like, put more dressing on there. The salad is a vehicle for
the dressing in my opinion. All right, so we're gonna add
our ramen noodles to that. Now vegetables, I have
no idea what you have. What I have, I got this big
old head of purple cabbage. 'Cause everyone took the green cabbage, no one took the purple cabbage. I feel insane, I feel
like the person sitting up here just like "Purple cabbage! "No one took the purple cabbage, "now we got the purple cabbage!" So we're gonna use it. All right so the cabbage
is gonna be your main base, which is great, it's crunchy, it also holds really well in the fridge. Anyone who's eaten day old KFC coleslaw knows what I'm talking about. That's like one of my biggest pleasures. Some people get off on
caviar and foie gras, nah nah nah, gimme some day
old, ice cold KFC coleslaw. And we're gonna pop it
right into that bowl. Now, other things you can
add to salads that may not, - [Ryan] That one. - Other things you can add to salads that may not be vegetables. Apples, this is great, especially if your apple's a little bit old. Take it, dice it, put it in a salad. Cabbage and apple is like a really great, kind of full combination. I'm gonna slice it into little batons. Got them apples sliced, we're just gonna stack them up like that, cut them into nice little,
stringy batons like that. Toss your apples in there. What have we got? Our good old friend Mr. Onion and his nine other friends Mr. Onions. So we're just gonna take some thin slices of onion and pop that in there. Gonna give you some crunch to go along with all the other literally
only crunchy things in there. I can't stress this enough, use literally whatever you
have, any frozen vegetable, like right now, we're
gonna use some frozen peas All you have to do is
let this sit in water and then they just come up. They're super delicious, and also I had a friend
in elementary school who used to just eat
frozen peas out of the bag. But he was also the kid,
that we were hanging out in his back yard once and he just peed his pants for no reason. Like he didn't even have to
go, he just peed his pants. And so I don't know, take
from that story what you will. Anyways, we're gonna go
ahead and toss this salad. All right so now we got
a nice big party salad, to bring to your virtual party potluck. Is that a thing people are doing? I guess it kinda defeats the point of a potluck 'cause you're just eating, like a giant tray of whatever you brought. Someone only brought napkins, they're like "I only brought napkins." Idiot. And this is a nice simple and easy lunch. Mm, honey crisp apples, why would you buy any other kind of apple? They're the perfect apple. You ever eat a Red
Delicious in like adulthood just to remember what it taste
like when you were a kid? - [Ryan] It's grainy. - Terrible. - [Ryan] Yeah. - Okay, so we're back and
we have our ramen salad. What, who eats salad with a spoon? What am I doing, man? All right. Mm, it's actually really good. The ramen noodles almost
act like croutons in there. It's like half crouton, half main part of like a macaroni salad. The vinaigrette makes
the apples all savory. Ties in with the sweetness. The peas and the
crunchiness of the cabbage. This is really good, like if you're sick of just slurping down ramen noodles. Might as well do this. It all ends up in the same place. Oh, also buy a bidet. I used Ryan's bidet for the first time. Wow, what a shocking feeling
that is, but I like it. #Not a sponsor But maybe, TUSHY Bidets,
slide into our DMs just like your water
jet slid into my b-hole. That better make the edit. I quit if that doesn't make the edit. Wow! What a journey it's been. Three packets of ramen and three dishes that hopefully you can
at least take inspiration from at home while you're all cooped up. Thank you guys so much for watching, subscribing to Mythical Kitchen. We're gonna have some
more videos coming out on how to cook during this quarantine. And hit us up at
@mythicalkitchen on Instagram with #dreamsbecomefood Show us any dishes that you
make during the quarantine. Hit me up at Instagram and Twitter. It's @mythicalchef on Twitter, @mythicalchefjosh on Instagram. Hit up Nicole, Trevor, literally anyone. We can give you some sort of advice, or like, at least make you
laugh in the process, maybe. Thanks again for stopping
by and keep a lookout, we have some more
quarantine special cooking videos coming out soon. See you guys, stay safe!
This is such a great thing to do in these times.
I'm gonna mix a bunch of whatever-I-have-at-home into my instant ramen for lunch!
Thank you, Josh, Producer Ryan, and Mythical Kitchen Crew all!
(Josh, I really, really hope you made and gave Ryan some really good food for the use of his kitchen and acceptance of the floor onions.) ; )
Quentin Frenchentino got me
Great episode, thanks Josh and Ryan!