Today, we're tasting more inside out foods.
Let's talk about that.
((Intro Music))
Good Mythical Morning.
We're no strangers to turning foods inside out.
- Nope. - In fact, we've done it twice before.
And since we've already dipped our toes, or maybe
up to our ankles, this time we wanted to challenge the
Mythical Kitchen to create even more delicious and more
dazzling inside out dishes.
You heard him, Kitcheneers.
Dazzle us!
It's time for Inside Out Foods.
((Music))
So we started things off with strawberry cheesecake,
just like any good meal.
That's a strawberry cheesecake right here.
Ooh, I love it.
I just want to take the whole thing and eat it.
Well, let's take a bite.
Under here, we have the inside out version, which,
Lily, how are you feeling?
- [Lily] I feel good about this one.
Yeah, I noticed as we were gearing up to go,
you're like, you're like frantically, your eyebrows
are down more than usual.
You're in more of a go mode.
- [Lily] I want you to have fresh food.
That's inside out.
But you're, but you're not stressing?
- [Lily] No stress.
Okay.
I mean, it's hard to top.
That's a good cheesecake.
I mean, just like a normal cheesecake, the crust
is on the outside, the cheese is on the inside.
Yeah, and it's hard to top a cheesecake by
turning it inside out.
What are you going to top it with, literally?
The cheesecake, I guess, will be on the outside.
Link, I bet you the answer is under that cloche.
In the.
I'm really curious what the, what, what
the crust is doing.
What has Lily done?
Okay.
What did you do?
This looks like some sort of like fruit surrounding.
- [Lily] Yeah, you have your, your classic cheesecake,
except it's not.
You have a strawberry crust, graham cracker cake, and a
cream cheese sauce on top.
Graham cracker cake?
- [Lily] Yeah, graham cracker cake.
Oh my gosh, the entire.
- [Rhett] Oh, it's got a nice, it's
got a nice little cut, I just almost forked your elbow.
So that's nothing but graham cracker?
- [Lily] And butter.
Oh gosh, it's gonna be good and you gotta get
yourself, you gotta get yourself one of the, oh.
And that is, this is cheesecake.
This little acorn?
- [Lily] That's a cheesecake, strawberry.
Acorn.
Oh.
Yeah, that makes sense.
You know, you know the acorn stuff.
That makes sense.
This is, this is beautiful.
I'm going for it.
Well.
It's kind of Fruit Roll-Uppy on the outside.
It's a little fruit cake-y on the inside,
like, it's so thick!
It's just the, graham cracker as cake.
Lily, you know what?
Your sense of humor is on full display here.
((Laughing))
I'm thinking of all the positive things
I can say about this.
Like, it's wonderful.
It's funny.
It's wonderfully presented.
It's shareable.
It takes the thing that is the best part of cheesecake,
which is the cheesecake part.
And it sidelines it, just like me at soccer games.
And if you go back to the original, you've got the
balance of crust and the cheesecake, the ratios
are what they need to be.
This is something that did not need to be messed with.
But I'm keeping on eating it because I've never eaten
so much graham cracker as, like a crust cake.
That's a thing, man.
Now.
You like things that taste like boxes.
((Laughing))
It's one of the things that I've.
Yeah.
You know, the funny thing is, is like, I'm the one that
usually just keeps eating and eating whatever's in front
of me, but you put something like this in front of you,
and you don't stop eating it.
It's such a novelty.
Okay, man.
But it's.
You can take it home with you.
I mean, we're not trying to say that it has to
be an improvement on the original, but.
It just has to be something that
It has to be magical enough.
I'm not dazzled.
I don't know about you.
That didn't happen.
Strawberry cheesecake is an inside out.
- [Both] Sin.
((Music))
Manicotti.
Manicotti!
The biggest pasta?
Question mark?
It's pipe pasta.
I mean, when I see it, I think, man, why
don't I, "Man", why don't I "Cot" this more often?
No, it didn't work.
Well, how about this?
"Man", I feel like a "cotti".
((Laughing))
Yep, that's good.
That's good.
Oh gosh, I can't get it on my.
I never order this.
Sometimes you can get a little sausage in there.
No sausage in this one?
- [Lily] No sausage in this one.
Vegetarian.
So a pipe.
You've had sausage in these?
Sausage manicotti, it happens.
Boy, I didn't know about that.
Makes sense.
So a pipe of pasta with ricotta and stuff inside.
So, now we're gonna have a.
Pasta on the inside.
A ricotta pipe with pasta on the inside?
Lily?
Oh yes you did!
I think.
- [Lily] I made a tomato leather, and then I stuffed it with
blended pasta and butter and some pasta water.
And then on top you have a ricotta, Parmesan sauce.
So the sauce that was on the inside is on the top?
- [Lily] Yes.
- Look. I just want you to look. - The tomato sauce is now.
the exterior and the pasta.
Thumbnail.
Is the middle
Yeah, dude.
It's super pretty.
It's super pretty, I.
It looks like.
Fake food from a children's television show.
- [Lily] Agreed.
You know what I'm saying?
Come on.
No, I'm just saying, in the best way possible.
Well, it kinda looks like scrambled eggs inside
of a Fruit Roll-Up.
You're messing up the beautiful front.
Oh, I'm also about to eat it, so.
Let's make that the front.
And then I'm gonna come in here.
Okay, heads up.
I got you, I got you.
Okay, alright.
I've got the hand strength of a baboon.
Boy, you can really smell that pasta, that smashed pasta.
Well.
((Laughing))
So strange.
Very bland pasta, pasta pudding.
- [Rhett] Yeah, this idea of taking pasta and then
making it into a liquid.
I love it.
It's like eating glue.
((Laughing))
With a Fruit Roll-Up, that's like a, like a
basil-ized Fruit Roll-Up.
The funny thing about this is, is it does feel like the kind
of thing that you would like.
We've got a really, really bland filling.
We've got a Fruit Roll-Up put into a savory dish.
And then we've got just some, what looks to be
gravy put on top of it.
Hey kids, welcome to my show!
I love it!
It's no manicotti.
It's tangy.
It's.
It's not manicotti at all.
It's a totally different dish now.
Reverse manicotti has no, it has no taste
association with manicotti.
Cottimani.
Spoken like a man with the strength of hands.
Hand strength of a baboon.
((Laughing))
The strength hands of a baboon.
Strength hands.
Did you like it?
Did you taste it?
- [Lily] Yeah, we ate a whole thing for lunch today.
It's weirdly strange, right?
And goodly awesome.
- [Lily] Uh, uh huh.
I'm gonna let, listen, baboon.
I'm gonna let you let the call, let you make the call.
I'm really confused.
Is there any dish where you turn pasta into a smoothie?
- [Lily] It's like polenta a little bit.
It is like polenta, yeah.
Okay, alright, well, now.
Now you've given me a little bit of a permission.
Polenta.
That's exactly what it is.
Uh huh.
- [Link] Manicotti.
Inside out.
Win!
((Music))
Hey, you can preorder the Mythical Cookbook right
now at MythicalCookbook.com
and we can try an original dish from the
cookbook right now!
Hey guys!
So I have some Corned Beef Reuben Pierogies with some
Russian dressing from chapter 8
where all the deep fried goodies are at.
- Chapter 8. - Deep fried chapter.
Enjoy!
So, of course there's recipes that we've had on
the show and then there's completely original recipes.
This is an original
recipe.
And of course, an original work of writing by Josh here
to amuse you while you eat it.
That's why it's called an amuse bouche.
Right.
The whole book is full of bouches.
Here we go.
Oh, dang.
Good gracious.
It's a Reuben.
It's just one of those things that we've never
had, that you get to try.
Thanks to the book, along with us.
Along with all the things we have had that
you wish you could try.
You wanna enjoy yourself even more than you already do?
Get the Mythical Cookbook.
MythicalCookbook.com
Oh, gosh.
Gotta save some room for a chicken pot pie.
Yeah.
You know what, making the Mythical Kitchen a thing is
one of the most brilliant things we've ever done.
Wouldn't you agree, Lily?
- [Lily] Yeah, I agree.
((Laughing))
I mean, y'all are killing it over there, killing it in here,
killin it under here, I bet.
Link, do you remember what a pot pie looks
like, tastes like?
I've never had one from KFC, and forgive me for
doing this, but I'm just trying to go for the gusto.
Have you ever seen a pod of baboons go at a pot pie?
Is that how they do it?
Hand first?
Because I'm assuming that's where you got your
strength from, you trained with them for years.
Yeah, yeah, yeah, yeah.
The lost years, we call it.
Right, I was just, I was just gripping their
fur with my hands.
But you, you, the thing is, is you went to the zoo,
For a day at the zoo, and then three years later,
you came back with really strong and muscular hands.
Right.
You know, that ain't bad for a pot pie.
KFC.
They'll surprise you sometimes.
They throw their 11 herbs and spices in there, huh?
So, I'm assuming.
Crust in the middle again?
Crust in the middle.
We're gonna have crust pie, again.
We're gonna have a little crust pie situation.
I'm scared!
Oh, God.
Is it gelatinous?
What did you do?
- [Lily] Yeah, this one's pretty silly.
You have chicken pot pie filling that had to be
gelatinized, because part of the pot pie, in my opinion, is
the vessel that you put it in.
So if you cut into it, you'll find a nice little surprise.
The vessel?
Link, don't hurt yourself.
Now, I know you got baboon hands.
So I'm glad you're doing this.
What is that?
Something.
Oh, you got right through it that time.
Oh, gosh.
((Laughing))
What?
I see every pot pie comes in aluminum so she
put the aluminum in the middle of the pot pie!
((Laughing))
That's not gonna be good for our teeth.
And I think I ruined this knife.
But I did use it.
There's only one way to find out if this is any good.
There's only one.
We have to watch you bite it.
Ooh, that's not good for the teethies.
Ooh, and what is that, Lily?
- [Lily] That's crust.
Pie dough.
Crest?
- [Lily] Crust.
Oh, crust.
"Crast".
I wasn't able to get through the aluminum.
But you know the part that I can actually eat.
It's in.
It's pretty cold.
The tastes are okay.
It's just the, the texture is, it's a bit off putting
and I didn't even try to chew, tenfold, as we would call it.
So, Lily, what was your expectation here?
When you put aluminum, aluminum foil, aluminum
foil inside of it, that we would try to eat it?
- [Lily] Yeah, I wanted to see you struggle.
((Laughing))
Well, I feel a little taken advantage of.
This was just a fun one she said.
I didn't have any fun.
It's very pretty, it's bigger than a normal pot pie, but
it kinda takes literally everything about a chicken
pot pie and makes it worse.
- [Link] Chicken pot pie.
- [Both] Inside out, sin!
((Music))
Turkey and stuffing.
That's why they call it stuffing because it's
stuffed in the turkey.
Sometimes you stuff it.
And sometimes you just dress it.
So if you take a stuffed turkey and then, you
inside out it, so it, I bet, I bet Lily has taken
an entire turkey, dare I say it and covered it.
Don't eat it like that.
((Laughing))
I'm getting all the.
And then she's
coated it in stuffing?
And then maybe gravy?
It's kind of like a little bit of a turducken situation.
But instead of the chicken being on the inside, it's
the turkey on the inside.
That's what I'm hoping I can see.
Okay.
It's a fully intact turkey.
With stuff and all around it.
All right.
Is there anything you want to tell us you want to
shape our expectations?
- [Lily] I just want you to unveil it and see.
You seem like you want us to get it over with.
You seem nervous.
You got somewhere to be or?
- [Lily] No, I'm excited about this one.
Okay.
Oh Yeah, oh yeah.
You did, you, you made a turkey shaped,
((Metallic Clatter))
for emphasis, dressing, you made a dressing turkey with
sliced turkey as stuffing.
Yes, Link, that's exactly what she did.
((Laughing))
This, this is so much.
Lily, is that what you did?
- [Lily] I did, and I hand sculpted it myself.
- So, much better than I. - Did you wear gloves?
- [Lily] I did.
For safety.
Check this out.
Link, get a good cut right in the middle.
Huh?
You?
Yeah, yeah, yeah.
Right there.
Turn it.
Just, just cut her in half.
That's what I call a cross section.
And then, then what?
((Laughing))
And then you stick it in there.
And then you, put some leverage.
That's mostly stuffing.
((Laughing))
- [Lily] Oh yeah, it's all stuffing.
Lily.
The turkey didn't make it all the?
- [Lily] Well, the cavity is only so deep.
You're right.
The cavity's only so deep.
Our bad.
Cavity's only so deep.
But there is a little hole here too.
- [Lily] Yeah, where the head went.
Okay, that's where the, that's where the dressing head went.
Do you want me to take another slice?
Right here?
Yeah.
Let's see how deep this cavity goes.
Isn't that cute?
There we go!
We found the cavity!
A little bit of it.
Alright, so I'm, I'm actually gonna go for this
part, you go for that part.
Well, the funny thing is, Link, is I have a feeling
it's gonna taste exactly like what I just did over here.
It's just the ratios are a little bit different.
Ratios are better.
Anytime you can have less turkey.
Of course, I'm a ham man.
Do you think about putting any ham in here?
- [Lily] I could. Could be a full spread.
Yeah, think about that.
It wouldn't make any sense.
Would have been strange, but, it could have worked.
I'll tell you, we, don't we need turkey and dressing
in more areas of our life than just a holiday?
I don't think it should be, yeah, isolated to
Thanksgiving, for sure.
Well.
This is beautiful, and I think it really opens the door
for a vegan turkey, right?
- [Lily] If you don't put the turkey in it?
Yeah.
- [Lily] Yeah, yeah, yeah, yeah, yeah.
You, if you just want to serve turkey to, to vegetarians.
- [Lily] Yeah.
Just make it the vegetarian stuffing shaped like a turkey.
You really could make it shaped like anything, and
I think that's the key to expanding it throughout
the, the calendar year.
There you go.
You can have a stuffing shaped.
Pumpkin?
No, a pumpkin shaped stuffing.
You can have a Christmas tree shaped stuffing.
You can have.
We'll call it dressing.
What is Easter?
You could have a risen Jesus shaped.
No.
((Laughing))
It's a bunny. The bunny.
Bunny! Okay, we'll go bunny.
We'll go bunny.
((Laughing))
To start, we'll go bunny.
But if it works, we're going risen Jesus.
Okay, yeah.
Roll the stone away.
Oh!
Stone!
Yep.
Tomb and stone!
Yep.
It'll be like a visual aid.
That's kind of what this looks like already.
Look, we can do it.
Make that the stone.
Okay.
Oh, I'll make it the stone, and then.
Okay. Yep.
- [Rhett] Look, empty tomb.
Look at that.
There we go.
((Laughing))
We got an Easter thing now.
But it doesn't taste any different.
It doesn't.
But the versatility really makes me think that it's a.
- [Both] Inside Out win!
So, yeah, you know where we're at with this one.
But I just want to go back to manicotti for a second.
That will stick with me.
I'm gonna wake up at 3 o'clock in the morning thinking of
that, and praising you Lily!
I thought you were gonna say I'm gonna wake up at 3
o'clock in the morning and reach over and grab some of my
water cause it was so salty.
That too.
Good work, Lily.
Thanks for subscribing and clicking that bell.
You know what time it is.
My name's Ryan, I'm firing up a steam locomotive from 1897.
((Train Whistle))
And it's time to spin the Wheel of Mythicality.
I hope he has permission to do that.
Click the top link to watch us guess if Kit Kat
flavors are real or fake in Good Mythical More.
And to find out where the Wheel of Mythicality
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- [Link] The Mythical Cookbook is coming soon.
Preorder your copy now at MythicalCookbook.com