- My apartment smells like onions, but it smelled like
onions before I had onions all over my floor. (upbeat music) Welcome to Mythical Kitchen, where drams become food. So your pantry items might be getting a little bit limited
right now which is why me, Nicole and Trevor are
gonna teach you how to cook with a common snacking staple that you probably have laying
around in your cupboard. - We're gonna show you how to
make three delicious recipes with potato chips. - If you're following along at home you can find the time codes right there, and also all of the written recipes in the description bellow. - Let's get cooking! (upbeat music) (burping) Sorry, it's the bananas. (burping) Oh god. Oh, we found out I'm allergic to bananas, and whenever I eat them I burp. All right, so today
we're making a meatloaf and instead of using breadcrumbs we're using an entire
bag of Ruffles sour cream and cheddar chips. They're gonna act the
same way as breadcrumbs and you add breadcrumbs to a meatloaf, same thing with meatballs, same thing as meat cupcakes. Is that a thing? I don't know, it is now. First step though, you have to starting
sweating your aromatics. The only aromatic that we're using in this is onion, you could also
throw in celery or carrot. I feel like meatloaf became
the butt of a lot of jokes in 90s sitcoms, so I think
some of us Millennials may have grown up with
it, as like, you know, a punchline, nah, not me. Meatloaf is serious business. It's one of the first dishes that I actually started
learning how to make when I was but a wee lad. I was never like a wee lad, I was like a large wee lad. You know, I was like a 260
pound, 12 year-old wee lad. Just making meatloaves. So we're gonna take one entire onion, we're not trying to
caramelize it or anything, we're just trying to sweat it. When you sweat onions all that means is you're cooking them
until they're translucent and that is going to, one take some of the moisture out of it so you don't get a
bunch of onion moisture, and also raw onion can have
a bit of a spicy funk to it. So, you're trying to get that out as well. I should've put a trash can back here. My apartment smells like onions, but it smelled like
onions before I had onions all over my floor. Now, for the rest of the meatloaf. Right here we have two and
a half pounds of 85/15 beef. Too fatty of a meatloaf, you're gonna get a bunch
of that grease leaking out and not gonna lie, you're already putting about a 1000 calories worth
of potato chips in here. One cup of shredded yellow cheddar cheese, that is completely optional, but I would highly recommend it. And then we're gonna add
in a teaspoon of salt, half a teaspoon of black pepper, and a half teaspoon of garlic powder. You can add any spices you want. You can throw some paprika in there. And now we're cracking three eggs. All right, so you're gonna go
ahead and open these chips, and then you're gonna
put them in a ziploc bag. All right, you've
transferred all of your chips into a new bag. Good for you. So, the next step, you're
gonna take your entire bag of Ruffles, you need to crush
these up as fine as possible. And I'm gonna get Nicole to help me out. Nicole, think fast! - That was aggressive. - What the frick? - Thanks Nicole. So, now you're gonna take your breadcrumbs and then you're gonna add them directly to the meat mixture. So we're gonna go ahead
and we're gonna soak all the breadcrumbs in the milk, and that's actually
gonna help tenderize it. So, you're not gonna
get like random chinks of bread in there. It's all gonna be soaked
through with milk. And now, get dirty with your hands, like why not? Well, I guess the one why not, is probably the pandemic. Wash your hands and then get in there and just mix it all together. Oh heck, the onions! All right, so you're gonna get your hand, covered in raw meat,
and grab all the onions, and you're gonna dump them in there. The onions are gonna be piping hot. That's about getting there. All right, so our meat is all mixed up. Why did I? I slapped it for emphasis. Okay, so you have your meat kneaded. But there's two parts to a meatloaf, the meat and the loaf, and now you got to loaf it. That makes no sense at all. So I'm just gonna take a
little bit of non-stick cooking spray, aka food lube. Lube up your hands too. Why? It feels good. No, you don't want the
meat to stick to your hands and you want to be able
to shape this loaf. I'm gonna do a little bit of
a like a free form loaf here, I'm gonna shape it how I wanna shape it. It's funny, this reminds me
of when Trevor was doing this with the no-kneed bread loaf. He was doing this like fancy
culinary school technique, and I'm just like, you
wanna slap your meat until it looks like a turd a little bit. All right, so we got
our meat all loafed up, we're gonna throw it in
the oven at 350 degrees for 45 minutes and then I'm gonna make a quick little glaze. Get a glaze on it, slap
it back in the oven. And then we get to eat
a three pound meatloaf all to ourselves. (ringing) All right, welcome back
to the cooking show. So, the meatloaf is out of the oven, it's almost fully cooked. Now we just need to make this glaze. This is the original recipe from when I started making
meatloaf as a child. And I've had, what? About 19 years to actually
perfect it and tweak it, haven't done that at all. It was perfect when I did
it when I was like nine, and it's perfect now. So, you're gonna take
a half-cup of ketchup, and then two tablespoons of brown sugar, and then two tablespoons
of balsamic vinegar. You can use any balsamic vinegar you want, and then you're just gonna whisk this up. So, once that is all whisked up, lovingly glaze your meatloaf, or spitefully glaze your meatloaf. I don't know what mood you're in, I'm not here to police your emotions. You don't wanna spread it too thin, because as this kind of
caramelizes in the oven, it's gonna get a little bit thinner. So, you want a really think
coating on your glaze. And that way you'll get lot of that awesome caramelized sugars on top. I'm gonna go ahead an
put this glazed meatloaf back in the oven. You could keep it at 350 degrees and do it for 15 minutes, you could jack up the temperature to 400. It's heat, it's meat, it's food. Live, laugh, love. Can I go home? I am home, (beep). All right, so we got
our meatloaf all glazed and out of the oven. Look at that. She's all nice and lacquered, the glaze has turned from like a liquid to an amorphous solid. How is that the one science
word that I remember? But we have one more step. I'm gonna take some crashed chips and just sprinkle this all on top to get a nice little crunchy toping. Like if there weren't enough
chips in there already. That is your sour cream and
cheddar Ruffles meatloaf, with a balsamic ketchup glaze. So we're just gonna cut it into
like half inch thick slices. Oh, yeah. There's like a little
cheese skirt at the bottom from some of the cheese that leaked out. Look at that. You can still see some
of the chips in there, it's so juicy, it's just like steaming. Can you see it in the frame? With all due respect, to nine year-old me, this is the best meatloaf I've ever had. That is some sexy meatloaf. And now Nicole's gonna
teach you how to make an even sexier chicken tender
with salt and vinegar chips. Take it away, Nicole! Or that way! (upbeat music) - Today I'm gonna show
you guys how to make salt and vinegar chicken tendies. This a really super simple recipe, and it's actually baked. Which is healthier. I don't know. These have salt and vinegar chips, which actually aren't my favorite, but in this recipe they
are absolutely amazing. The first plan of attack, is making your buttermilk brine. You can make your own
buttermilk with two ingredients. I'm gonna take about a cup of this milk, about a tablespoon of
white distilled vinegar. You can use any sort of
acidic thing you got. You can use lemon juice, you can use apple cider vinegar, you can use balsamic. White vinegar and lemon is the way to go. Wiggle it up a bit. And that's how you make buttermilk. In five minutes you're gonna see it's gonna thicken and
coagulate a little bit. It's gonna be great. Then I'm gonna add two eggs. I'm gonna add half a
teaspoon of smoked paprika. Three quarters of a
teaspoon of black pepper. A teaspoon of garlic salt. And then I'm gonna take about
a quarter teaspoon of salt. And then I like my chicken
tendies a little spicy, so I'm going to add a
hefty pinch of cayenne. I'm gonna grab a whisk, and I'm gonna whisk this all together. So, now I'm gonna add my buttermilk. You can see it's thickened a little bit. Mix that together. And then I'm gonna add a whole
pound of chicken tendies. Zhuzh it about. This bowl is too damn
small, boys and girls. Use a bigger bowl then me, please. And I'm gonna actually let these hang out in the fridge for like 15 minutes, that way the flavor can really penetrate. So, now that our chicken tendies are hanging out in the fridge, I'm gonna begin to bash my
bag of salt and vinegar chips. (coughing) That looks good. So, I'm gonna add about
half of my bag in here. Then I'm gonna take my parchment paper, lay it on my sheet pan. Then I'm going to put in a
little bit of extra virgin olive oil on the bottom. This way our chicken
tendies can get a really, really good crispy crust on the bottom. Awesome. It's time to assemble our chicken tenders. Sorry, tendies, tendies. Chicken tendies. We refer to them as tendies in this house. I'm going to take my chicken tendie, shake off any excess, and
then I'm going to lay it in the chips. Then I'm gonna use my tongues to press it into the chips. And look at that. It's a beautifully coated tendie. Slap it on, and continue. What do you want me to talk about, Ben? - [Ben] I don't know,
just make sound effects. (laughing) - What? Ew, this chicken tendie has a vein. Ew no. Speaking of veiny chicken, how's Josh doing? - I ate another bite. - All of my chicken
tendies have been coated. That's a perfectly coated chicken tendie. Also, I'm gonna teach
you guys a little tidbit. Whenever you're baking chicken, like trying to substitute
baking for frying. I like to put a little
sprinkle of olive oil in there and it really helps brown the top, and it makes if feel like it's fried, even though it's not. So I'm just gonna drizzle a little bit. It's chicken. So, I'm gonna put that in the oven for about 15, 20 minutes. I'm gonna check it to make
sure it's not burning, if it is, I'm gonna turn my
temperature a little bit down. If it still looks a little bit pale to me, I'm gonna turn it up to 425,
and let it hang out in there. Let's put these guys to sleep. Good night, babies. I love you. But while they're cooking I'm gonna make the easiest dipping
sauce known to mankind. Three ingredients, five
seconds, real mayo. Two hefty slops. Half a teaspoon of garlic salt. And then as much or as
little hot sauce as you want. I'm gonna put, about two tablespoons. Hey Josh, can you give me
some hot sauce, please? - Oh, yeah, sure. Is that good? - Keep going. Keep going. - Is that good? - Don't be shy. Keep going. - Keep going? Is that good? - A little bit more. A little bit more. - More? Is that good? - [Nicole] A little bit more. - Is that good?
- A little bit more. Okay, okay, okay. Okay, okay, okay, okay. Okay, okay, okay, okay. I'm gonna whisk that up. And it's gonna be this
beautifully rosy hue, that's gonna be perfect for our sauce. Give it a little taste. Zippy! Now it's time to take
out our chicken tendies. I'm gonna use my Mythical Kitchen towel, which you can find at mythical.com, to remove my tendies. I'm going to wrap it
around about four times, to make sure my hand doesn't burn. Oh, those look good. Can you hear them crackle? Can you hear them crackle? This is a chicken tendie. Look how beautiful it looks. I'm gonna put these on my plate. I found one of these cups, you know the ones you steal
from the condiment section, I found one of these to make me feel like I'm in a restaurant. And I'm gonna pour my chicken
tendie sauce in there. And, there you go. (blowing) Dip it in my sauce. That's good. Beautifully seasoned, you know. 'Cause sometimes whenever
you get chicken tendies they don't taste good. They just taste like, you
know, boring chicken tendies, but these are packed with flavor. And the vinegar isn't
too overpowering either. That's a quality tendie, my guy. One of the best chicken tendie recipes I've ever, ever, ever eaten. And I'm not just saying that
because I made the recipe. Next up, Trevor's gonna
show you how to make salty chocolate chip cookies. That's good. (laughing) (upbeat music) - Everybody, today is the day that you've all been waiting for. I'm finally making cookies. I know it's been a long time coming. But it's happening. Although it is cookies with a twist, because I'm gonna be adding potato chips. We're gonna start with tree
quarters of a cup of butter. Softened butter is the best. Mine's been sitting out, in
a relatively warm kitchen. I would say that this kitchen
is relatively warm right now. Three quarters of a cup,
or one and a half sticks. Brown sugar, and cane sugar. One half-cup of each. So you might be thinking, "Why are you putting two types of sugar?" "Why not just cane sugar?" And you could just put cane sugar, that would give it more
of a sugar cookie texture. But the reason brown sugar is added, because it gives it that
kind of rich nutty flavor that you get. And so, I'm going to start just pressing, creaming together the butter
and sugar in the bowl. Now that the butter and
sugar's creamed together, it is egg time. Do I have an egg? You can't see it, but there's
a cord attached to me, that is tethering me to a certain point. Got an egg. Oh, okay. That shell, holy crap. This is like the most
fragile shell I've, okay. Okay, I just need you to get out. Okay. We did it. Egg and butter-sugar combined, flour time. One and a half cups of
flour going in here. Mix it up. You can spill flour on the
counter if you want to. By the way, if you haven't already, preheat your oven to 350 degrees. Then very important, don't wanna forget, salt and baking soda. So I'm adding a teaspoon of baking soda. I think I said a teaspoon of salt, and I think when I did
that I didn't factor in the chips that were going in, so I'm gonna do like a
little less then a teaspoon. Os we're just gonna continue onward with this sort of sexy librarian look that I've got going on now. Let me just peer over the
rim of my glasses at you, while I mix this cookie dough. (sensual music) Very sexually. Chocolate chip time. I'm of the firm belief that
you add as many chocolate chips as your heart desires. And I love chocolate chips. So, I'm just gonna dump
a lot of them in there. And that looks perfect, actually. So however many I just
put in, just mimic that. - Hey Trevor, what are you making? - I'm making cookies. (laughing) - That's right, buddy. The internet loves the catchphrase. It'll never get old either. - Chips, very crucial
part to our potato chip chocolate chip cookie. Potato chip choco cookie, as I like to call it. I can't take of the beanie now though, you know, I'm committed. Okay, so potato chips. It's therapeutic. And then we're gonna go with a
half a cup of these bad boys. And then just mix it up
until it is evenly disbursed. Okay, I've got the cookie dough, it is ready, it is prepared. I'm gonna go four. This is a little bit of
a smaller baking sheet. I don't want them to touch. Now, the important part. The crushed ships on top. - Trevor let me help man, I wanna do it. - Josh, this isn't gonna work. - Wait, wait, wait, let
me try the other side. Is it working? Trevor, you see, weird. - I told you, your hands
can't reach in here. Oh, silly Josh. Just a nice sprinkle,
give it a little crush between the fingers, as
you're giving the sprinkle. I'm gonna pop these at 350
for about eight minutes, but every oven is different. So just keep an eye on your cookies, okay. (ringing) Cookies! Oh my gosh. Oh, oh it's so good. It's crispy on the bottom, it's gooey in the middle. Oh, that's a good cookie. There's the crunch from the potato chips, a perfectly salted cookie. You actually don't get a
lot of potato chip flavor, like it's not like you're eating. It tastes like a chocolate chip cookie. I'm enjoying every minute of this. Thank you for joining us in
the Mythical Kitchen today. We got new YouTube videos every week and new episodes of A
Hot Dog Is A Sandwich, wherever you get your podcasts. And hit us up on IG @mythicalkitchen with pictures of your potato chip dishes, with the #dreamsbecomefood. - We'll see you next time. - Bye. Cookies! - [Josh] You can cook up your own feast while wearing the Mythical Kitchen apron. Available now at mythical.com.
