- Can we cook a whole Christmas dinner in a coffee maker?
- Let's talk about that.
(upbeat theme music)
- Good Mythical Morning!
- Welcome to the season 14 finale, but surprise,
we have a very special week in store for you next week.
Counting down your favorite episodes of the year,
so click back here on Monday for that.
And then join us back here for season 15
beginning January 7th.
- And a quick mythical reminder,
tickets are still available for our live show in London.
It's a concert, on Friday, February 15th.
All ticket info and links to by are at RhettandLinkLive.com.
- Now back in August, we experimented with
cooking things in a coffee maker.
And more recently BuzzFeed's Tasty
got in on the coffee maker food game themselves.
But it just so happens that we had already been planning to
make a whole Christmas dinner in a coffee maker ourselves.
- For you, and now is that time
because Christmas is a time for family,
and if your family is on the lam from the law
and stuck in a Best Western in an unnamed desert city
for Christmas Eve with nothing to cook with
except the motel coffee maker, then this episode is for you.
It's time for putting things in things:
coffee maker edition, Christmas dinner edition, edition.
We're gonna be making a bunch of different classic
Christmas dishes using only this coffee maker
as our only cooking device.
Now we know that Christmas dinner
means a lot of different things depending on where you are
and how you cook stuff.
So this is only one version
of what your holiday table may look like.
- What we're gonna cook, two sides, an entrée, and a desert.
We're gonna taste them as we go, and at the end,
we're gonna show you our final assembled Christmas dinner.
Let's get to brewing.
- [Together] Round one.
- Mashed 'taters are a staple of my holiday dinner
because I love bland and mushy food
that doesn't try to steal the show.
So we want to figure out
how to use a coffee maker to make it.
Okay Rhett get ready.
- Ready. - We got some pre-thawed
frozen Ore-Ida Home Fries.
Those are Potatoes.
You're gonna throw those in there
along with some butter, so add them in.
And then fill the reservoir with milk, a little milk.
I'm gonna put some cracked pepper in there too just because
why not. - Crack it man.
- And then for an added bonus, let's take
and put some gravy powder into the pot.
Oh goodness.
So as it--
Alright, so that's going in there.
Alright, so let's get this party started.
Bing, and now we just wait for it to
(mimics coffee bubbling) its way through.
(clock ticking)
Okay, now you can move that over Rhett,
and then start to mash.
Is this workin'?
Alright, so we are now mashing the potatoes.
And it looks as if
the hot milk has allowed it to be mashable.
Or has it?
- It has, but I'm having to--
- Do a little stir and mash.
- I'm having to override these Ore-Idas. (laughs)
- Oh that's not bad.
Now mush, see you've captured a whole thing in
the middle of that. - Yeah.
I've got a potato ball in
the middle. - Raise that.
- Oh let me--
You gotta get my potatoes outta that potato cage.
- Okay, there we go.
And now, I think that's pretty good right?
- Okay, yeah, let me just get the last bit.
- Okay, so we have a plate here,
and then you're gonna take that.
Oh, you're gonna do it like a diaper?
- Yeah, look at this.
- Okay, bring it over here.
Turn, invert it.
- It's already-- - Oh it's got what--
- Maybe they won't notice there's a filter.
- It's not a dumpling.
- Hold on, hold on.
- Now I want to taste it without the gravy first
because I don't know how good that gravy is.
It looks to be a success.
Dink it, oh, sorry,
and--
A little undercooked, but nothing a little gravy won't fix.
- Yeah the gravy will take care of that.
- Well we've already,
we started in the middle a little bit.
Okay, okay, okay.
That's some thin gravy.
- We got a lot more gravy to go around.
- Okay, taste it with the gravy.
- Why are you chewing the mashed potatoes so much?
- Habit.
- It's already chewed.
- Is that how, not it's not, it's mashed.
Hey,
so far successful. - That's a good taste.
- [Together] Round two.
Of course, every meal needs a veggie.
And the veggie that is both the most classic
and the most trendy is Brussels sprouts.
And a lot of people don't like Brussels sprouts
because yo momma didn't cook them right!
And I don't think the problem was
that she wasn't using a coffee maker,
but we are going to officially rule that out.
- (laughs)
- So you're going to put the Brussels sprouts,
some bacon bits, and some craisins,
we're about to get craisin,
into the filter, and this is just chicken stock
that you're going to pour into the reservoir.
- I don't think I want
that many crasions. - You're going to go easy on
the crasions?
- Crasions, yeah that's plenty.
- Okay. - Chicken stock.
Okay.
- Yeah if you open a new restaurant in Los Angeles
and you don't serve Brussels sprouts, no one shows up.
(crew laughing)
Yes, you might as well just put a facade up.
- Drop the lid and hit the button.
(clock ticking)
Bam.
I don't need this,
I just need this. - Yeah just take the filter
and dump the contents right here on my pretty plate.
- It's kind of warm.
Okay.
So I'm gonna take this out.
Oh, look at that.
- The craisins opened up, they expanded.
- I don't know if this cooked enough.
- You could just dump the whole thing upside down
and hold onto the filter.
- Let's do this, okay there we go.
- Now here's the thing,
is that the Brussels sprouts that are good,
are the ones that have had all
the Brusselness cooked out of them.
Cooked hard for a long time,
and they've taken away the bitterness
that come with the Brussels sprout, and also the firmness.
And I'm just saying that based on the fact that
that was just one cycle of a coffee maker.
I'm gonna be getting some bacon to add to this bite.
- Yeah I got some craisins. - And some craisins.
- And, oh my gosh.
Okay, it's not quite as
crunchy as I thought it was gonna be.
- It's not bad, it's kinda reached the level of,
someone who doesn't know how to cook Brussels sprouts.
(crew laughs) - Yeah, but again--
- Which is a lot of people.
- If you're trapped in a hotel room.
I mean I'm gonna be grateful for this.
- You get your fiber, you get your gas later on.
- (laughs) Yeah, comin' and goin'.
- Yeah, a little extra propellant
to get you through the holidays.
- I'll take another bite. - Get you to Grandma's house.
- [Together] Round three.
- Christmas main dish can range from,
goose to duck to chicken to turkey
to pork loin to seven fishes,
but a ton of Christmas tables include ham,
and I am a ham man.
So today we are gonna bake our ham
with a tesla flamethrower.
Okay, maybe just a coffee maker.
- Wow, I was super excited. - I Sorr--
- I know, I'm sorry to make this seem less exciting.
So just slap that whole piece of ham in there.
- Pineapple and-- - Leave that in there.
- Maraschino. - Yeah it's studded with
cherries and pineapples.
- Studded.
- Yeah to give it that little thing.
- I like my ham studded. - And then,
we're gonna use Coca-Cola
in the reservoir for a glazing effect.
Let them have it, big brother.
Now there's the thing, I think we gotta get this ham down.
Because that won't come across.
I think we need to take,
we're gonna have to take some of this ham off.
- Oh no. - So that it--
- Oh no. - 'Cause it's gotta mush.
- Now we got left over ham. - We gotta mush it.
- Guess now we're just
gonna have to eat that ham. - 'Cause you know the spout,
the spout's gotta gotta go over it.
- Okay, alright. - There we go.
There we go. - And close.
- And look, - And on.
- We get a little pre-ham while we wait.
- I'm not gonna complain about pre-ham.
(clock ticking)
- We have ham.
- Pull that back.
- That can be hot.
- Okay I'm just gonna-- - Alright so,
gonna pull the ham out,
and dump it here. - We might have a
little ham blockage here that's creating--
I just want to make sure that we got all the liquid out.
Okay, alright, I'm just going to--
- The top looks kind of Coke-ified,
so that's nice.
Oh bring it.
There we go. - Oh, Sorry.
That was supposed to be prettier than it was.
- And I'll leave that there.
Now we can--
- I'm gonna turn that back over so you can see the
nice little cross section.
- Oh yeah, and we can take a little bit of that Coke glaze.
A little ham-- - Ham Coke.
- Ham Coke, we should taste some ham Coke.
We got some glasses here, so,
pour us some ham Coke in here.
Nice hot--
- You know Coke's always experimenting with new flavors.
Especially in other countries.
There's a lot of things we don't hear about.
They may have already done ham Coke for all we know.
- It's got like, the fat floaties in it.
Okay, and I'm gonna start with this little piece right here.
It's hot, I mean really, it gets it to a good temperature.
Yeah.
- That's some hot ham.
- Dink it.
The ham tastes great,
it's got a little hit of Coke with only helps.
- It only helps.
The only think I can think of it doing is helping.
- And the only think I can think of to make it better
is hot ham Coke to drink and chase it down.
- Hot ham coke.
Taste like ham, and coke. (laughs)
- It tastes like Christmas.
(Crew laughing) - Yeah, yeah, yeah.
- It really does, it's got a wassailness to it.
- It does have a cidery thing, you know.
- Yeah, it's weird because it--
It's so good. - This year we're not cider,
we're doing ham coke.
(crew laughing) Everybody gather 'round.
I think you could get away with this, I really do.
- I really like it.
- You can't call it ham Coke though.
We have to come up with different name.
Like wassail 2.0.
- Ha-Coke?
- [Together] Round four.
- Back in Medieval England,
dessert was when chucked all your scraps from the month
into a pot, boiled it then added old fruit for sweetness,
and then that became Christmas pudding.
It's basically a dense molassesy ball
that's boiled for a day and then hang dried for weeks, yum!
- Hang dry it!
- We're not gonna take weeks,
we're just gonna take minutes here in a coffee maker.
So we've got some white bread pieces, some dried fruit,
some almonds, and then suet.
Which is the hard fat around an animal's kidneys.
- Yum.
- And then we also have some flour, eggs, and brown sugar.
And Link we have a completely pre-mixed version
just so you don't have to sit through that.
- Check that out, it's all mixed together.
- So you're gonna put that in there,
in the reservoir, or not the reservoir,
but where the filter would be, without the filter.
You want to leave the hole open
so that it will continue to drain.
And Link's gonna kinda put little dollops
of our Christmas pudding around the hole in the middle.
And then we are actually going
to fill the reservoir with ♪ brandy.
- ♪ You're a fine drink. ♪
- ♪ What a good ball of stuff you might be. ♪
- Okay. - Okay, so
- Throw a little bit more of that in there,
and here comes brandy.
Okay so we're--
(mimics brandy glugging)
- That feels like plenty.
- Mr. Glubba Glubba. - Okay, look's good.
- Brandy.
- I hope that was some cheap brandy.
(laughs) Because we just went through the whole bottle.
- Gotta make it man.
- And
- Turn her on - Presto
- And just kick back and
- Wait for Brandy to drip out.
(clock ticks)
Okay, I think we're done Link.
So I've got every other thing that we've already had.
I want just, why don't you just add whatever
comes out of that thing to our full Christmas dinner
and we'll try it.
- Okay, it looks nice in there.
Look at that.
- Oh.
- And then I'm gonna take this,
looks like some sort of a--
- I like the way you dumped it.
- My Aunt's a lunch lady, I know what's up.
(blows a raspberry) Right there.
- Oh gosh, it smells strong.
Do you have a utensil over there
or am I just supposed to pick it up?
- I got a couple of these.
Okay.
That's a good looking plate,
and all of that came out of a coffee maker y'all.
Hey!
- Alright grab you a dollop.
Oh wow.
- Dink it. - I see you went light.
Wow.
- It's like an alcoholic porridge.
(Crew laughs)
- I can't say--
- I like it a lot.
- necessarily that, the brandy really cooked out.
You're gonna smell just like your Uncle.
- I like the Brussels sprouts the least,
just probably says more about Brussels sprouts.
I love the ham.
I like the potatoes,
but my favorite is this Christmas pudding, man.
- Well don't eat too much of it, man.
- This is like a--
This'd be a good first thing in the morning.
Crack it open.
(laughs) Get your day started right.
- I was gonna say I would advise that.
- Really?
- Hot brandy in the morning.
- And hot ham Coke at night.
- Alright so to all of you hunkered down in a Holiday Inn,
we wish you a happy coffee maker dinner making holidays.
- Thank you for liking, commenting, and subscribing.
- You know what time it is.
- Hi, I'm Kratos.
- Hi, I'm Marnita, and we are in Sidney, Australia.
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Click the top link to watch us make
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