Today we ask the age old question.
Will it jelly doughnut?
Let's talk about that.
Good Mythical Morning.
And drum roll please.
Well I'm not going to try to drum roll after I tried this.
Happy release day to the Mythical Cookbook.
Yes!
Is that Josh Scherer?
Look at that.
I got a lot of nervous energy.
I can't stop walking.
Is that the amazing author of the Mythical Cookbook right there?
Yes it is.
Right there.
Do you guys want an autograph or like?
Yes.
I'm happy to.
I actually think I already have one.
Nope it's not in this one.
Yeah I definitely want one dude.
Congratulations Josh and the entire Mythical Kitchen team.
Yes today is the big day.
Now we're not just preordering we're ordering your copy of The Mythical
Cookbook at mythicalcookbook.
com.
All of the favorite recipes that we've enjoyed on this show
plus some amazing inventions a few of which we're going to eat.
Don't show them the whole book.
We're going to eat in More today and one in the episode.
Get your hands on this.
It's wonderful.
It's wonderful in every way.
And in honor of such a big day we wanted to give the Mythical Kitcheneers a
special chance to shine with jelly donuts.
It's time for
Will
It Jelly Donut?
If you're ever having trouble deciding between a savory and a sweet treat now
you "donut" have to.
Introducing.
I "Donut" Think You're Ready for This Barbecue Jelly.
Good lord.
So Lily what happened here?
Well I made a Spudnut which is a potato donut.
A what?
Spudnut.
A Spudnut.
I didn't know that was a thing.
Yeah.
Mashed potatoes inside of the dough.
Inside of the dough?
So not stuffed in the middle?
Yes.
Stuffed in the middle is more potatoes because I just mashed up Lay's Barbecue
chips and then I gelatinized it with some water.
Hold on you don't seem excited.
Well gelatinize is not an appetizing word.
You don't like the idea of waking up to some barbecue in the morning?
It's just the word gelatinize
that did it for me.
It's fancy gelée
Oh gosh.
Oh gelée.
Smell it.
I got gelée-d
That is.
It smells like barbecue.
Like barbecue sauce.
This is where we're starting huh?
Yeah.
It's interesting isn't it?
Get it while you can.
Dink it.
And sink it.
That gelatinized stuff in the middle smoky barbecuey it tastes just like the
chips.
But if they were gelatinized.
My mouth is really trying to make sense of it.
I confused myself pretty thoroughly there.
And there's potato in the dough.
And what's typically in a potat-donut?
You can stuff it with anything.
You could do like a regular jelly.
But typically not barbecue jelly.
Typically not barbecue jelly.
Typically not.
Link you left some.
A baked barbecue bun at dim sum though.
I love that.
But the consistency of that like
a pork bun
is that
it's hot in the inside
and meat.
And this is this is very sweet on the outside still
isn't it?
What's happening?
I want to like it but my body is telling me no and I listen to my body.
Our job is not to like it.
Our job is to see.
That's right.
If other people would like it because we like it.
Yeah.
And if my body doesn't like it I don't think your body's going to like it.
Yeah.
That says a lot.
Lay's Barbecue chips.
Will it jelly donut?
No.
Jelly donuts have an iconic sweet bursting middle but there's a candy known
for that too.
Bring out
The Gush-nut.
Yes.
That's what it's called because it's Gushers
in a donut.
Lily does this gush?
It does gush.
I made Gusher jelly and then I dehydrated Gushers on my desk for like
five days and then it turned.
My wife does that with her contact lenses.
And you did it with.
No I'm trying to eat right now.
Okay?
Please.
All right go ahead.
That's it.
I didn't mean to put a stop to your.
I feel like because there's two different flavors I shouldn't cut this in half.
I feel like we should each gush.
So it's a?
Bite the hole though.
This is like I'll bite the hole.
A proper collaboration because
I mean it's still a jelly donut.
I don't think Gushers knows about it.
Gushers was not contacted.
It could be.
That's not a proper collaboration.
All right let's dink our holes.
If we dink holes then
dink sides.
Dink our sides and sink.
Sink our sides.
Oh my god.
Oh yeah.
That is an authentic
gush in my mouth.
Yeah it kind of.
You were over there just gushing without knowing.
I'm leaking.
Man that's good.
You know why it's good?
Because it's like a.
Because it's just like a jelly donut.
It's a jelly donut but the jelly is Gushers.
Yeah.
I feel like more food should gush.
What else could we get to gush around here?
That's not what we're doing.
This isn't Will It Gush?
Who am I to
suggest a new episode called Will It Gush?
This is Will It Jelly Donut?
That is so good.
Well Rhett you're founder and co-CEO.
Oh that's right.
Well I'm also a co-founder.
I mean.
No I didn't start this.
I'm co-founder and co-CEO.
Don't just give me full founder here.
When this thing goes wrong.
Don't give me full founder.
I'm not going down with this.
Arrest him.
This is great though.
And
I mean is your desk still sticky?
No I mean it was in the dehydrator.
Oh I thought you just set them out.
No I used.
That is good.
I thought you just set them out and I still ate it.
That's great.
Gushers will it jelly donut?
Yes.
Hey to continue our celebration of the release of the Mythical Cookbook
why don't we enjoy something from the Mythical Cookbook?
Oh Mythical Chef Josh.
Come on in.
Who wants Nacho Donut Holes?
I do.
Me.
I definitely do.
Of course you can know how to make these by turning to page 239.
Tell us what we got.
So these are Nacho Donut Holes.
We teach you how to make a relatively simple fresh donut dough.
And then you deep fry them cover them in taco seasoning serve it with the cheese
sauce and jalapeños just like ballpark nachos.
And
this is actually a reference to Will It Donut?
About nine years ago you made nacho donut holes.
Except they were just premade glazed donut holes with nacho toppings.
Before your time.
Before my time.
And how did that go then?
You liked it better than the live bugs that you ate on donuts after that.
But
I thought we could make a good scratch made recipe here.
Oh that's good.
Right?
And it's even better when you look at
the picture of you cannonballing in front of Rhett on.
The next page.
You see how much I'm admiring you there?
Like a proud papa.
I'm not admiring your body.
I mean you got a nice body but I'm admiring just how you've taken
flight as an author.
I thought you meant you admired like the fast twitch ability to really get
out there because that's as high and
as far as I can jump.
And what you don't know is it was cold that day.
But look we look so hot.
We warmed each other up right?
We warmed each other up that day.
Where was I?
I think
under this writing.
At some point you did have your
shirt off and you were just tanning at that pool.
Like on a different day of the photo
shoot though you looked so at peace.
I remember seeing you.
It was the same day and yeah I was asleep.
You got a little brown sugar on your oatmeal man you got a hairier chest
than.
This is just one of the
creative recipes that you can wow your friends
with
thanks to this Mythical Cookbook.
Thank you Josh.
Doesn't it feel good to physically have it?
Sorry I was focused on the Nacho Donut Holes.
These are delightful.
Yeah no I love books man.
They're great.
mythicalcookbook.
com.
Go get it!
Have it.
Hold it in your hands put it in a place where people can see it and say ooh look
at you.
You can use it as a plate too.
You can just put all your food on it.
Yeah it won't last as long that way but
do what you need to do.
Whatever you just said.
Thanks Josh.
The donut was invented by Captain Hansen Gregory in the 18 hundreds.
And French onion soup your favorite soup was invented by King Louis the 15th.
What's a king doing inventing soup?
Anyway they're both dead.
The good kings.
This is Donut Du Jour A.
K.
A.
the Bonjour Nut A.
K.
A.
that Merci Beau-Soup.
French onion soup plus a doughnut.
Lily what did you do?
Well I don't want to toot my own horn but I made some really good French onion
soup.
But then I gelatinized it.
I made it into jelly.
Gelatinized it again.
There's got to be another word.
It's the theme of the.
I mean.
Jelly-nated it.
I jelly-nated it.
That's better.
Okay I like it.
It sounds happy.
So this isn't going to be like a soup dumpling where you bite in and it's just
soup?
It's going to be gel.
Yeah.
Good old room temp gel.
Okay so it's not hot?
No because if you heat it it will melt and turn into a soup dumpling.
And that would be something different.
Hey but it's still French onion.
You're happy to?
I'm going to give it a chance.
Dink it.
And sink it.
The taste is great.
I mean you can.
The temperature though.
Imagine
eating cold
French onion soup and it's not the worst thing you could imagine.
You know what I can imagine?
I can imagine that you should bring
out the
Taste Tongue.
What do we call that thing?
The Third Mouth.
Right here?
This is when we have the power
to make anyone here
taste what we've just tasted.
Link do you recall...
pretty recently Emily said that one of her icks was
onion breath?
Yes.
Emily come on out here.
All right.
Look she's eating.
What are you doing?
Josh just shoved a donut hole.
She's preloading.
But what?
You ate the Nacho Donuts?
Oh my god.
It's so good.
But what you're about to have.
Maybe not so much.
So but it's not
that you don't like French onion soup.
It's that you don't like dates eating
onion in your face.
Well it's like more so like the raw onions.
Like raw fresh onion.
I think I might like this.
That is a lot of onion though.
What did you think?
I don't know.
So
I'm eating the butt end of one of y'all's donuts?
Whichever one you want.
I don't care what you do.
This one's got less.
Okay.
Calm down.
No I mean if you want to just go deeper into one of our bites.
I don't care.
There are no rules around here.
I think that's just like.
That's a privilege.
I don't think I'm allowed to have.
A privilege.
She had to lean back.
How do you like that onion jelly?
I didn't get the soupy stuff.
Okay I'm going back in.
Talk amongst yourself.
You should have gone deeper into one of our bites.
The bread is really good.
You got a lot of bread.
I'm going to bite the butt of this one.
Maybe they'll be.
No no just maybe pull a little bit of it off.
Okay that's a good idea.
Cut in the middle for me.
Pull it off and then.
Boy this job is hard.
Yeah tell me.
I know see?
I never knew.
We would have been done by now.
Hold it.
There you go.
Pick a side.
Pick a side any side.
I like that.
Look at that cross section.
The inside of a donut is smaller than you thought it was isn't it?
Oh yeah.
You pulled some onions in.
I saw that.
Yeah there was some onion overhang and you pulled it right in.
That's really.
So you're on a date.
Everybody's eating this.
What's happening?
That's okay.
No kissing later though?
Yeah I think it's okay.
It's not raw.
It's a little sweet and nice.
I think that
you could.
Some Orbit gum on top of that would be okay.
Not a sponsor.
Can I not say a brand?
Yeah you can say.
Now you know what kind of gum I chew.
Send it to the show.
The official gum of Emily Orbit.
The pink kind.
So you like it?
I feel like
she's sort of swaying me at this point because I like the taste a lot.
The texture was giving me a problem.
But then she just started talking about Orbit.
I know.
It turned.
French onion soup.
Will it jelly donut?
Yeah.
Back in 2014 when we first did Will it Donut?
We had a very unfavorable reaction to a caviar donut.
Oh gosh.
Too rich for my blood.
He walked up to the buffet and then he vomited.
One of these days we'll get invited to some function and we got to eat this crap.
Is this going to be there?
Yeah.
But hopefully the addition of jelly and the pivot to regular fish eggs can be the
redemption we're looking for.
Here it is.
The roe-nut.
Okay Lily that's not caviar.
That is salmon roe.
It's just salmon eggs.
This is your classic Roe-nut.
You have a doughnut stuffed with salmon roe and fish jelly.
And I marinated the salmon roe and some fish juices
that I made.
And you got some salmon skin lightly brûléed to your liking.
And what about the bread?
Is that normal?
It's normal.
Oh good.
It's the only thing that's normal.
You said fish jelly?
What's that?
What's the new word that we're doing?
Gelatinized?
Jelly.
Jelly-nadered.
I jelly-nadered
You jelly-naded some fish?
Yeah.
Jelly-nadered.
Did you do that on your desk?
I do everything on my desk.
So this fish ball stuff on top is also inside?
Oh one just fell.
I didn't even touch it.
So if I eat these eggs am I going to like is my butt going to get pregnant
with a fish?
Try and see.
You just somehow made
this all worse.
These are the things that I'm.
Is my butt going to get pregnant with the fish?
Hey man I'm just not afraid to ask it.
I don't want it.
I don't want to eat this
but somebody's got to.
Oh it's so heavy.
That's four times
the weight of a normal donut.
Don't smell it.
That was a mistake.
Don't smell it.
It burned to the inside of my nose.
Smells like.
Emily.
Smells like.
You know how like when you're
walking the pier late at night.
You know?
Looking for what?
When you're meeting somebody on the pier.
Just looking for answers?
And then there's an old man and he's still there fishing.
And you walk past him.
You know what I'm saying?
That's what I'm smelling.
I'm smelling that old man's hand.
That old fisherman's hand.
That helps actually.
I'm just eating an old man's fishing hand.
Yeah that's right.
He's just been baiting every all day.
Just think of the old man
he'd been casting all day.
He's got scales all over his old nasty fingernail.
He's going to take all that fish home.
You're making it hard on me here.
I can almost do it if you quit making so much noise.
Thanks Lily.
The way the eggs pop.
The individual eggs pop as you hit them.
And you end the life of a.
Oh gosh that was visceral.
Oh that was tough.
Oh man.
Row row row my boat out of here.
So you liked it?
Yeah I loved it.
It was great.
Roe will it jelly donut?
No.
No rhymes with roe.
Thanks for subscribing and clicking that bell.
You know what time it is.
Hi I'm Kevin.
And I'm Christy.
And we're from Worcester Massachusetts.
And we stopped to get donuts in Burbank California.
And it's time to spin the Wheel of Mythicality.
And you strengthened your marriage because of it.
Yep!
Click the top link to watch us taste more dishes from the Mythical Cookbook with
Josh in Good Mythical More.
And to find out where the Wheel of Mythicality is going to land.
Now every kitchen can be a Mythical Kitchen.
The Mythical Cookbook is available now so go to mythicalcookbook.
com and get yourself a copy today.