Stack the elbow over the wrist! My wrist!
You're not stacking! Turn your wrist! Strike down, there it is, strike down! Yeah, there we go! What was I doing, this? Welcome to "Mythical Kitchen," where dreams become birthday food! That's right, my birthday
is right around the corner, and that got me feeling all nostalgic. So in front of me, I
have my most requested birthday dish from childhood,
ate this every single year. It is a puff pastry shell filled with microwaved Minute Rice, Campbell's cream of
mushroom soup, canned peas, shredded rotisserie chicken, and topped with slivered almonds. It is absolutely one
of my favorite things. But I figured it's my birthday,
I deserve time to relax. I'd really like to sit down. So I have challenged
Nicole, Trevor, and Vi to reinvent my favorite childhood
birthday dish growing up, so I can just kinda sit in
the corner for the next hour. I'm pretty excited about that, guys. They'll be breaking the recipe
down into three easy steps. You can find the time codes right there. There's also a full written
recipe down in the description. Tastes like chicken. Hi Nicole!
Hey Trevor! It's Josh's birthday! Happy birthday, Josh! Shut up!
Shut up! Sorry. You saw what he had for his birthday. I sure did, what a concept! What's our plan here? I think our plan is to
elevate this significantly, and make it a little bit fancier, 'cause Josh is like the
fanciest trash raccoon I know personally, I don't know about you. Okay. So I think if we take
those slivered almonds, and we make it into a brittle, and add some really nice notes, 'cause I know he loves caraway. I know he loves thyme,
and all that fancy stuff. Oh, so that's why I got
this sugar over here? Yeah, yeah, that's why the
sugar's turning into the color, the nice brown color. That's gonna become a brittle? You take care of that, and I guess I'm just gonna
cook up some puff pastry. I know we wanted to maybe make
homemade puff pastry, but- No. So we're basically
making a savory Napoleon. I've never made a savory
Napoleon before, I'm so excited. I am toasting up some
almonds, sesame seeds, caraway seeds, and poppy seeds. Oh, this is a cool technique. So I'm taking the puff pastry, and then I'm putting another
sheet pan over the top of it, so it can stop the puff
from getting too puffy, and it'll turn into
this beautiful crispity, crunchity layer, so I'm
really excited about that. Anyway, what I'm doing-
Oh, that looks amazing. Is I put butter in some
sugar that had come to about 300 to 315 degrees. I'm gonna get these toasted almonds, and seeds, and stuff going in there. What about the Rice Krispies? What are you gonna do
with the Rice Krispies? It's Rice Krispy brittle,
because there's rice in the Josh thing.
Uh-huh? And we gotta have the rice in there. I see. So we're using cereal, and then also a little bit of dried thyme, and dried rosemary in there.
Gorgeous. And we're just gonna mix it up, and it's all gonna come
together into a nice brittle I don't know I've ever made
a savory almond brittle, but I've made almond
brittle, and it's good. This is like hella fancy. And then I'm just gonna plop it down here. I used to also go to the
Sizzler buffet on my birthday, 'cause the kids' buffet was 99 cents, so my other idea was to have them recreate the entire Sizzler kids' buffet. I thought cooking with Josh was a chore, cooking with Josh as a spectator is a whole different ballgame. Yeah, I don't recommend it. You're doing great, friends! It's done. That looks really good, I
kinda wanna just eat it now. I'm excited, I wanna eat it now, except for the fact that it would give us like really bad burns in our mouth. Yeah, burning hot sugar. Yeah, we probably wouldn't be able to taste anything for like a week. I like your glasses! I like your glasses! Oh my God, it's like, we're like Josh. I like your glasses. Who was that? I don't know, I keep hearing voices today. It was like a voice I keep hearing, and it's distracting me. What are we making, Nicole? So, we are gonna do the fanciest
thing I've ever heard of, which is make a chicken liver mousse. Ooh, liver! I know you say you're anti-liver,
but I don't believe you. When you try this, you're gonna love it. Okay. I believe you, and I'm all for trying something new, so. I know. So, let's make a mushroom shingle. I know what you're thinking, what's a mushroom shingle? Is that what you were thinking? No, not at all. Oh well, whatever. So, I kinda take the edge off right here. Just try my best to be as
clean as I can and precise. You can start on the chicken liver mousse. Okay. So the first thing you're gonna do is you're gonna wanna strain
the livers out of the milk, and then you can start
cooking right next to me, and put some Tony C's on there. 'Cause if there's one thing Josh loves more than chicken liver- It's Tony C! It's Tony Danchacere's. Tony Chachere to me! I think my livers are ready for the pan. Okay, good, your pan is warm. Okay.
Ready? One, two, how do you do?
Boom! Yeah! That was so anticlimactic! Okay, I'm just gonna let these mushrooms cook up in the brown butter.
Ooh, okay. Wait, we totally forgot
our Tony Chachere's, we were talking about it, and
we didn't put it on there. Okay, right here, right here, right here. Take it away.take it away, sis. Yeah, yeah, yeah, yeah,
yeah, Tony Chachere, put it on your livers. I don't like Tony Chachere's, does that make me a bad person, Vi? You know, it doesn't, everybody
has their own preference, but you know, in Josh's world,
this is all that matters. So, yeah, you might offend somebody. More Tony Chachere's! Okay, okay!
No, no, no. I'm cutting this shallot really badly. I think when our next
task, while our livers are attempting to brown, is to do a true, a testament to Josh. We should palm heel strike these garlics. Yes! Hold on, I need my sleeves up for this! Hold on, first of all, you go- My wrist strength is about to be- Maintain verticality of the elbow! This is like, do you think
I should use my body? Oh, see? Did I do that right? Okay, I got juice on my wrist. Whoo! Okay. Ready? It's like, yeah. Stack the elbow over the wrist! You're not stacking!
My wrist! Turn your wrist! And strike down, there it is, strike down! Yeah, there we go! What was I doing, this? You're slapping at it!
It's funny. I was doing this! Slapping at it like dog's udders! Watch me do it! Yeah!
Yes! Almost there!
What the heck? Last time, garlic. Listen to me, listen to me. If you don't fricking crack,
I'm done, I'm over it. Oh, I did it!
Right there! Hold on, one more, yeah, one more. I can't! You only want a little piece? I'm sensitive, I'm sensitive. The liver's like nice and gray. Okay. Okay, throw them in there. Throw them in there? Yeah, yeah, throw them in there. Scuzi, scuzi. I know, it doesn't look
like much right now, but I promise you, once we
add all the accoutrements, it'll be amazing.
Yes. So, the first thing you wanna do is you have to blend this up
into a smoothie consistency. With butter, butter, butter, butter. You put butter in there. Yeah, I know, hold on. Oh, not that easy, is it, huh? Oh, when Josh does that, he's stupid! Oh, this is the best birthday treat. I did it. I'm gonna add my butter,
a whole-ass stick, and then you can start de-glazing the pan. So, what I like to do is
I like to add my shallot, and the garlic, and then I take
a beautiful shot of cognac, and I de-glaze the whole pan
with all that livery goodness. So I'm basically making a liver smoothie. Look at that beautiful consistency, wow. Take these beautiful onions and shallots, and throw them in there. Yes. Yeah, even yeah, the thyme
too, throw it all in there. Okay, let this go a little bit more. Okay. Okay, take a bite, here. See how the texture is,
see if it's lumpy bumpy. Do it. Do it! Mm. How is it? It tastes a lot like lip gloss. Is it because I put this
directly on your lip gloss? Yeah, you did, and I think
you did it on purpose, 'cause you know I wasn't gonna open. Open, open, like, for real. Okay, it's way better than
I thought it was gonna be. It's way better? 'Cause it doesn't taste
like Fenty lip gloss. No, it doesn't. Well, there you go! So, now we just gotta let
this set up a little bit, and turn to sort of a pate,
and then we're gonna pipe it onto the beautiful puff pastry sheets. I'm getting the aftermath,
it tastes like raw chicken. Well, what are you gonna do? We got chicken liver mousse, we got almond brittle, we got pastry that is puffed, and now the piece de,
oh, the mushroom shingle. And that piece de
resistance is pea mousse. This is the piece de resistance? Uh, oui. She's great. Are we putting whey in this, like, 'cause Josh likes protein? Oh yeah, we're gonna make him a cocktail out of creatine and Everclear. I'm going to put some peas in it. Oh, these are too, we got moisture, I'm gonna dump it on the floor. Just give it to me. Why do you want this? Just give it to me. Peas are going in the blender. Someone's gonna slip on that. So I got goat cheese going
in here with the peas, also a little bit of milk to soften it, and then an itty bit of salt. And we're gonna blend this
up until it's shmooth. And I'm gonna take some
heavy whipping cream, and whip it till it's dip. Smells like fahts in here. You fahted? It smells like fahts. We're gonna fold in
our goat cheese shleem- Wow.
Into our whipped cream. That color is everything. Until it is nice and combined. And then it's gonna set up in the fridge, and it be gonna be, gonna be, pft, eh, gonna become a nice mousse
that we're gonna pipe onto, I don't know, what are we doing? We're gonna see after
this commercial break from one of our sponsors! Check it out, so we're just
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me a complex my entire life where I feel the need to overcompensate. Give me your money. That was an YouTube ad,
that's the YouTube specific, that's not network, baby, that's YouTube. Okay, guys. Well, we're ready to assemble stuff. I just wanted to hold
hands with my friends because this is a really
nice bonding exercise, and I had so much fun with you two. I had fun too.
Yeah, I had fun too. Okay, let's get to work.
Whoo! Okay. Hey, you guys think I
can palm heel strike this till it's shattered? I think you can try.
Yes! Do it, do it, do it. I'mma just put a shield up- Ooh! Yes, Trevor, yes! What? Wait, Trevor, that was really- Are you okay? Yeah. I'm gonna just take one
of the puff pastries here. Yeah!
So we're just gonna make little doo-doo balls like that. Ooh, doo-doo balls everywhere? Yeah, everywhere. And I'm gonna do the same thing on mine. Ooh! Ooh! Gonna look like that. There's been a problem. Wanna switch?
No, what? I've cut my hand when palm
heel striking the brittle. I had a strong feeling
that was going to happen. Where, lemme see! Oh, you'll be all right. I literally, literally
knew that was gonna happen. Do you need a bandaid? Yeah, but it was so cool! That was beautiful. Thank you, you're beautiful. Glad you guys are doing well, 'cause I'm just doing surgery. Now we're gonna shingle! And look at that, guys, we have a beautifully
updated Josh's birthday meal, but it's missing one thing. Hmm.
Where it might be? Could it be behind your ear? "The Prestige!" Oh, there's a little hold in the strip. Yeah, oh my God, oh,
wait, oh, peel it back? Peel back the skin.
It's destiny, it was destiny, it was destiny. I can't see, it's fine. I'm gonna just stand here. Ow! Oh my God, guys, this
looks really incredible. Thank you so much for making it for me. You really know how to
make a gal feel special. Are we allowed to sing
"The Happy Birthday Song?" Yeah, it's- No! If we don't-
No? It's not public domain? It's not public domain. Fuh! Yay!
Yay! What'd you wish for, Josh?
Good boy. What was your birthday wish? I was gonna wish for world peace, but then I wished for a boat. So we used to eat this dish
the night before my birthday, but then on my actual birthday, we'd go to the Sizzler buffet
'cause kids ate for 99 cents. But here's the thing, I was
like 11, and the cutoff was 12, which meant my brother was 15. So he would hide in the bathroom, and then my dad would go
and order at the counter at the Sizzler, and then we'd sit down, and then they'd see a
15-year-old child with a mustache that weighed 200 pounds
walk out of the bathroom to the table. Okay, let's dig in. I wanna eat the original first. I wanna give myself like a reminder of where this dish started. It's pretty good, the
flavors work together. What you guys did, you took the peas, and you turned it into a
pea and goat cheese mousse, I love all those things. You took the chicken, and turned it into a chicken liver mousse. You still got the puff pastry. The mushrooms are a really
elegant presentation, and then all of the
savoriness in that brittle. I'm really excited to try this. Want me to take the candle out? I want this, lemme suck the
frosting off the candle. And a little bit of mushroom juice. Try this. Oh! Are you okay? Please tell me-
Are you okay? Wait, you're real red right now. He's okay, he's okay. This is genuinely really good. I want you guys to try this. Try that first, yeah,
try the old one first. Okay, go ahead, Nicole. I absolutely love chicken liver mousse, and you get all that liver flavor, it's a really good chicken liver mousse. But then you get this
kinda like brightness from the olive oil, and the pea puree, and all that goat cheese, it eats lighter, it eats brighter, but it's
still a very comforting dish. You guys made something really incredible, in the little brittle on the side. Sorry. Why is it so fun? Why is it steaming? Yeah, you know, and at
least microwave that for about eight minutes. Okay, I'm gonna just
eat it like how you did. I'm gonna try to get my hands on it. With my hands. I like the brittle, 'cause it's like you get a little side of rocks. But it's good! It is good, no, the flavors
all really work together. Come on, tell me that's
not a good birthday dish. Come on! That's like pretty good though. That's pretty good.
I'm pretty biased. That's like an om brulee pot pie. Yeah, oh yeah, now try
your updated version, 'cause I want your read on it. Trevor, you can be classy. Yeah, that's your Michael Jackson glove. Nicole!
I'm trying to help! Hold it. Hold on, hold on. I don't want-
Helping. Oh my gosh, that's a lot of mousse I have. Eat the liver, do it! Mm. It's earthy. That is so ethereal tasting. Isn't it? That' kinda fire.
That's kind of amazing. It had all the profiles
of this, but just again, like, lighter, brighter, more elegant, and this one is easier to put a candle in. 'Cause you don't get the wax in the soup! Wow, we did something pretty cool. You did something really cool, but I mean, really, thank you for doing this. This has been an awesome birthday, and as someone who normally doesn't love celebrating my birthdays, we'll harken back to the
office party two years ago where I insisted that all we
do is drink Welch's grape juice with a sign that says, alcohol is sin, this was a really great time. So, thank you so much
for doing this for me, And thank you all for stopping
by the "Mythical Kitchen." We got new birthdays out next year. A new episode of me and Nicole's podcast, "A Hot Dog is a Sandwich," every Wednesday wherever
you get your podcasts. Hit us up on Instagram, send us pictures of your favorite birthday
foods under #DreamsBecomeFood. We'll see y'all next time. I'mma eat more of this one.
Bye. I like the original one. You can cook up your own feast while wearing the
"Mythical Kitchen" apron, available now at Mythical.com.
What a fun twist on the usual show! Seeing the rest of the crew work together while Josh watches and occasionally comments, was a nice way to flip things. Good humor and lots of surprises came through, too.
Happy Birthday, Josh!
You don't look a day over 29!
Oh, wait...
I would really love a gif of josh in the bday hat demanding more tony c
This was a cool show and that meal actually looked pretty good