- We're trying to make en-Frenched fusion dishes.
- Let's talk about that.
((Intro Music))
- Good Mythical Morning. - We're about to taste
some Jamaican and French food mashups.
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((Intense Music))
Rhett, for all the marbles.
What do soufflés and jerk chicken
have in common?
((Intense Music))
That's right.
Nothing.
Which is why the Mythical Kitchen
Okay.
((Laughing))
has combined Jamaican and French cuisine together
to see
if we can find some tasty common ground between them.
- It's time for,
French Jamaican versus Jamaican French.
Vive Le Rastatouille!
((Music))
- [Stevie] We put today's French, Jamaican versus Jamaican
French match ups on our Instagram.
And the Mythical beasts voted
on which dishes they thought you'd like better.
Now we'll see how well the Beasts can predict your tastes.
- And the last three times we've done this, you lost.
- Yeah, sad.
- What is this?
Do we need to find new fans?
- You don't know us.
- I don't think we do.
We don't want to, but.
- It would be hard to do that.
- We don't, we really don't want to.
So we hope that you get this right. We're pulling for you.
- Please.
- [Stevie] Okay, first up, we've got Camembert Jamaican patties
versus curry goat terrine.
- Okay.
Okay. Tell us about these patties, Vi.
- [Vi] It's a flaky spice
dough filled with melted camembert cheese filling.
- And that's it.
So, camembert.
- So these patties
are definitely like, you've been to Jamaica.
They have these on the street. You can get them everywhere.
- I spent my honeymoon in Jamaica.
But I haven't had one with camembert.
- [Link] This is good.
There's like a, what's in that bread?
- [Vi] It is curry spice.
- It's actually really good.
A really nice mix.
- Really works well together.
- I mean, that's great.
Now, this is something different over here.
It looks like jello.
- [Vi] It's actually a slow cooked curry goat
mixed with gelatin and molded into a terrine to make a loaf.
- So a terrine is like just a jelly slab.
- [Vi] It's a forced meat loaf.
- Forced?
- [Vi] Forced.
- But it's so gelatinous. - How much force did you use?
- [Vi] All my might.
- I'm going to go for the full
all the layers.
- Why's it so cold?
- Yeah, I mean,
- The taste are good though, it's just.
- If it was hot, maybe if we melted the whole thing down.
- Probably wouldn't set.
Yeah, the.
The goat meat, I like.
It's very good.
- This is easy, though, right? I mean.
- I would just say the French.
They messed this one up for Jamaica.
- Yeah. - Yeah.
And this right here is just.
- I think y'all got this one right, though,
- Yeah. Yeah.
- I mean, Patties.
Y'all know us, patties.
- [Stevie] 81% of the Mythical Beasts thought that you'd like the
camembert Jamaican patties better.
- Okay, we're off to a good start.
- So good. Make these at a party.
Little finger food.
- Sure.
((Music))
- [Stevie] Next up, we have frog legs stamp and go versus salt fish
And ackee crepe.
- You got stamp and go?
- What is stamp and go?
- [Vi] Stamp and Go is
A ground frog leg fritter made with spices, scotch
bonnet, flour, and veggies.
And it's fried and lightly salted.
- Oh, dang. So we got frog legs.
We got, it's basically a fritter
with frog legs and scotch bonnet peppers in it?
So it's a little spicy.
- But typically a stamp and go doesn't have.
- Frogs because the frog is from the France.
- I'll tell you,
I mean, French is known for its cuisine, but.
- They do a lot of things really, really well.
They do.
- It's not playing well in my mind right now, though.
- If you're going to have frog legs.
- Spicy.
- Putting it into something like this
was definitely the way to do it.
We've had frog legs on this show,
at least once and we just ate a frog leg.
- Yeah, that was bad.
You've hidden the frog legs really well, I'm assuming
that it's the chewy stuff that's not going down yet.
- [Vi] No, it's actually normally made with salt fish
or salted cod.
- Okay.
I think this is pretty dang good.
- It's kind of like cornbread.
- It's the best frog leg I've ever had.
- I like it.
- Now, this is like a crepe?
- [Vi] Yes. It's a ultrathin savory pancake, folded with sautéed
ackee, salted fish chunks and aromatics.
- Got some aromatics.
- Should we just pick the whole thing up, Vi,
or should we slice it?
- [Vi] I would slice it and then fork it and put it in your mouth.
- Okay, and then chew it?
- [Vi] Yes.
- Then swallow it?
- And then what happens after we swallow it?
- [Vi] You poop later.
- Okay.
- Digest it.
Don't talk about that.
Oh, fish is mild, which is nice.
Thank you.
- It's so mild.
- What are these yellow parts?
- [Vi] That's the ackee.
- And what is that?
- [Vi] It's a fruit.
- That's a fruit?
- So that's like a fruit from Jamaica?
- [Vi] Yes, it's a salted fruit.
- It kind of tastes like
peas.
I would never have guessed that was a fruit.
- [Rhett] There's not a whole lot to get excited about.
It's too mild for me.
- A fruit that tastes like peas?
I'm pretty excited.
- Yeah, well, you got a lot of great
things to look forward to.
- And some mild fish.
- As you get older and older.
- This does taste good.
- I'll bring you the most bland and mild food as you age.
- But yeah, best frog legs I ever had.
Stamp it.
- This is interesting. - Stamp and go.
Is that what it's called? Stamp and go, something.
- Like stamp and they go.
- [Stevie] Super close on this one.
53% of the Mythical Beasts thought that you'd like the
frog legs stamp and go better.
- You are back with us. Yes.
- You see us
((Music))
- [Stevie] Next we have truffle oil
jerk chicken wings versus jerk seasoned escargot.
- Snails?
- No, no. Escargot.
- Escar-got.
- So jerk season, what would you say?
- [Stevie] Truffle oil.
- Truffle oil.
So it's basically a jerk chicken with truffle oil?
Anything else happening in there
that we should know about?
- [Vi] They're wet, brine chicken wings, fried and tossed
in a truffle oil based jerk sauce.
- Dang!
Truffle and jerk?
- Oh, that grips the tongue.
- Oh, man. That is incredible.
That's one of the most unique flavor combinations
I've ever experienced.
And it's very spicy.
As Link is demonstrating right now.
- It is an aromatic spice,
but also that, which I guess is just the jerk.
- [Rhett] Yeah, but the truffle, like.
- [Link] Oh, that's strong. Oh, that's strong.
- The truffle sends it somewhere, man.
- Like into a deep darkness.
- I'm a big, big fan of that.
- I like sending it right into my mouth.
- I mean, it's, you know, it's like.
It's like it's caffeinated.
It's got such a punch.
- Is it caffeinated?
- [Vi] No.
- Link, it's not caffeinated.
- I said it's as if it's caffeinated.
- Well, I wanted to check for you.
- Well, thank you for checking.
- Okay, so we've got some escargot.
- Oh, gosh. Too hot.
- You won't taste the thing because your mouth's so hot, so.
- It tastes like hot Christmas.
- What,
((Laughing))
like Christmas in Australia?
- I guess so.
- Get it? Because of
the hemisphere.
- Now, so, what did you,
what did you do over here with these?
- [Vi] They're grilled snails, sautéed in jerk butter.
- [Rhett] Oh, wow.
- How many snails are in.
- One of those?
- Is this one snail? - That's one snail.
- [Vi] Yes, it is one snail.
- They pluck it right out of the shell.
They're not bad at all.
They just taste like whatever they're,
they're made in.
- I just don't like the idea of it.
They squirm around.
- Then they stop.
I'm still tasting so much of this.
- [Link] Yeah.
- I really.
I'm a fan of escargot
because I just like garlic and butter, typically.
This is a little.
It's an interesting little twist.
- There's jerk
in, on both of these?
- [Vi] Yes.
- This is just sort of a revelation.
Mixing these two things.
- [Link] It's so, what's a good word for pungent?
Because it's got this pungency.
- Pungent, said a little bit louder than normal.
Or just nicer, like pun-gent.
- Pun-gent.
- Flag it. - Serious.
- You had to know.
- If you didn't pick this.
And this is going to seal the deal for you.
You are back on the winning side. If you're right.
- [Stevie] 85% of the Mythical Beasts thought you'd like
truffle oil jerk wings better.
- Of course.
Now, I will say that these snails, not horrible.
It was okay.
It was fine.
- We've got an okay from Link. - For snails,
that's pretty great.
((Music))
- [Stevie] And finally we've got orange Cointreau
peanut drops versus tamarind ball croquembouche.
- Yeah. - Croquembouche.
- [Stevie] Croquembouche, yeah.
- "Bouche". If it was on the "bouche".
- So Jamaican peanut drops. - Peanut drops.
- I've never had those.
What's different about these?
- [Vi] So the Cointreau peanut drops are roasted
peanuts, ginger,
Cointreau, triple sec liquor, water, and spices
cooked down to a syrup and formed into a mini
peanut cake.
- It's kind of like peanut brittle,
but it's not brittle.
- The peanuts are completely
sugarfied.
Taste good.
You know how much we like peanuts.
- You said, cuatro? Cointreau.
What is it?
- [Stevie] Cointreau
- Cointreau.
- [Stevie] It's a liquor.
No, that's that new, that's that new
Ford. Ford Cointreau.
- It's an EV. It's French.
- That new truck
I got my Cointreau.
- These are good.
- [Rhett] It's sort of like, okay, like it tastes good.
- [Link] It's like sugar peanuts.
- But I'm kind of like, what else you got?
You know what I'm saying?
- Well, we got this.
This is what we got.
I still don't know exactly.
So the cream puff part of this is French?
- Croquembouche.
- But you've put,
what's so Jamaican about it?
- [Vi] It's a puff pastry filled with tamarind,
pastry cream
piled on top of each other and bound
with threads of tamarind based caramel.
- Oh, so the tamarind
is the Jamaican part here. I got a lot on that.
- Is tamarind, like a,
a popular name too, because it should be.
Tamarind.
- Tamarind, you get down from there.
- It's like Cameron and Tamera together.
I don't know if Tamara was the name
- [Rhett] Tamarind.
It is time to go to bed.
- This is good.
Really good.
Is Tamarind a?
- No one's coming to your party, Tamarind.
- It's a Jamaican fruit?
- Because you're a little jerk.
- I mean, I only went to Jamaica for my honeymoon, so.
Drank a lot of Red Stripe.
I climbed up a waterfall.
- [Rhett] Oh, look at you.
- I didn't really eat any of this stuff.
I didn't experience much outside of the
honeymoon suite, you know?
- Fanning the sheets.
- [Link] Yeah.
Fanning those sheets, man.
This is,
This is good. This is.
Has some different components that I can pick apart.
Do it. As French and Jamaican, more than that.
So that's where our vote's going.
- [Stevie] 53% of the Mythical Beasts
thought that you'd like the
orange Cointreau peanut drops better.
- Well, you can't be perfect.
- They've still won, right?
- [Stevie] Yeah. You have to write them an acrostic poem
during Good Mythical More.
- It would be our pleasure to do that.
- Thank you for subscribing and clicking that bell.
- You know what time it is.
- Hi, I'm Pauline. - And I'm Avril.
and we're at the Château de Chenonceau in France.
- [Together] And it's time to spin the Wheel of Mythicality.
((Both Imitating French))
- Click the top link to watch us name the ABC's of GMM
in Good Mythical More.
And to find out where the Wheel of Mythicality is going to land.
- [Link] The weather
outside might be frightful, but this mug is so delightful.
Shop the new Sweater Weather Mug at Mythical.com