Who Can Make The Best Pasta Dish?

Today, we’re pinning the Mythical Kitcheneers against each other to see who can make the best pasta!

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Who can make the best pasta? Welcome to Mythical Kitchen. Today we got another riveting episode of, the thing where we just cook cool foods against each other and make it weirdly competitive. Speaking of weirdly competitive, we have the official updated playoff standings within the Mythical Kitchen. We are hurtling towards the post season, and it’s really coming together.

Right now we have me at a split .500 10 and 10. Nicole, a losing record, 8 wins, 10 losses. Trevor, at 5 and 8. Vi, 7 and 6. And you might be wondering, with all of these people who have more losses than wins, who the hell is the one

Person with significantly more wins than losses? – [Vi] Who else? Freaking, the LeBron James of the Mythical Kitchen, Lily freaking Cousins over here at ten wins and two losses. Wow. Nicole needs a win, Lily’s basically a surefire victory, me and Vi are just sliding downward into retirement towards the end of the year.

This is our last hurrah, but we are going to cook our A double hockey sticks off today. That’s right. And, and, and, incredible news. We got our hands on The Mythical Cookbook. Take a look at this. Look at it. Fantastic. Look at that. Look at all these beautiful photos. Oh, look at Josh’s.

– [Josh] There’s me. Sexy. I’ll tell you what happened. I did get a rash from that pizza being on my chest for so long, but that is the amount I’m willing to sacrifice for my art. Still available for preorder. Get your copies, cause this is an awesome book, and

We’re very proud of it, so. We’re really proud of the effort that we put into this, and I hope y’all are proud of it too. Let’s cook. Sounds right. You know, Vi, some people will look at our records in the Mythical Kitchen and say, wow. You’re terrible and you’ve utterly wasted your career, but but but I think there’s a certain amount of freedom in that. You know what I mean? It’s like the athletes, it’s like the

Athletes that get towards the end of their career and in every interview, they’re talking about wins and losses and they’re like listen, I get to show up. I do what I love every day and I go home to my family, you know, and their names are Patrick Beverley. And good for him.

And he’s out there. He’s doing. We’re the Pat Bev. We are. But guess what? We’re great on defense. And we’re great on defense. We beat the offense. That’s what I’m saying. Listen, there’s one perfect pasta dish in the world. Cajun pasta. Cajun shrimp fettuccine alfredo.

So we’re taking inspiration from that, but we’re going a little fancy with it. Yes we are. Tell them what we’re making. We are making a Cajun shrimp and sausage tortellini with gumbo sauce. – [Josh] Hell yeah. That was a thick one! Don’t choke on that please, cause then I gotta save

You, and I don’t know how to save you, you’re kinda big. Okay, so you’re gonna be making the filling for our tortellini. Andouille sausage, andouille sausage. One of my favorite things in the world, it’s a smoked sausage, so it’s already cooked, that wasn’t just raw meat in the mouth.

– [Vi] No, it wasn’t. Ain’t nothing wrong with raw meat in the mouth, though. It wouldn’t be the first time. – [Josh] I just watched Saltburn. What’s that? Anyway, I’m gonna be making some gumbo sauce. So I made some hella dark roux. It is not chocolate in this pot, cause that

Would be disgusting. It’s just basically like half a cup of flour and half a cup of vegetable oil. And I sat there, like this, for a long time, just to make it. But anyway, I’m gonna put my vegetables in there, which is we have some celery, our nice trinity, and some onions

And some green peppers. We have some raw shrimp. We’re blending this until it’s called liked a farce or a meat paste. We got shrimp, andouille, onion, garlic, and bell pepper. I’m adding just a little. Lightly! I know, just a light amount of Tony Chachere’s Bro, I told you light twice!

I’m at the end of my career. I don’t care what I do anymore. I’m jacking up threes. I ain’t never shot threes before. You sound like, see, now you sound like Carmelo Anthony, so go ahead and. Yeah, and people love Carmelo Anthony. Listen, he has great taste in wine.

So when my pan gets hot, you know, at some point Yeah, pan’s gonna get hot. We’re gonna blend this into a paste. These veggies are gonna cook down, so, there’s that. Alright, we got this. There we go! – [Josh] We got bubbles on the stove! Things are happening! It’s just like an old athlete. It’s like, your knees don’t work anymore, our stove doesn’t work anymore. That’s me. – [Josh] We’re just out here playing for practice. My stove doesn’t work anymore. Alright, we’re gonna let that heat up, we’re gonna let that sauté.

I’m gonna pop this in the piping bag and start back in a sec. – What? – We had like a tube of salmon. What do you mean we had a tube of salmon? Oh, I’m trying to remember. Tube of salmon? Yeah, it was a tube of salmon. Tuba salmon? Tube of salmon. You put salmon in a tuba? No, it was.

You’re out here putting fish in brass instruments? Like toothpaste. You’re out here, you’re telling me, you took a saxophone, you shoved some herring in there? There was salmon in it, and then we put it on like crackers or something. I never know what you’re talking about. I never know what you’re talking about.

Are the cameras on? Welcome back. We’re back. I’ve taken the meat paste and I’ve shoved it into a sack. Our vegetables are doing stuff, so I’m gonna start adding other stuff. This is some garlic. – [Josh] Yeah, the roux’s coating the vegetables. It’s smelling nice and roasty toasty in here. – [Vi] Yeah.

This is half seafood stock and half chicken stock. Don’t drink it. It goes in here. – [Josh] Give me a boba straw. Can I just drink all that with a boba straw? – [Vi] No. – You sure? – You’re making me spill it. Well, I think, here’s what I’m trying to

Ew, that was the worst swallow noise I’ve ever heard in my life. I can’t explain this, but there’s shrimp stock in my lungs right now. All right, we’re just, we’re just gonna put all of this in here. Dump it in, it’s gonna boil down. We’re gonna try and like reduce this to

Intensify the flavors. Some nice thyme sprigs in there. We’re taking all of the flavors of gumbo, but then we’re gonna strain out the aromatics, really push through all the juices. Yeah, get a lot of that hot sauce in there. Just dump it. Just dump it. Don’t forget your Louisiana brand hot sauce is

Recommended by Sporked for best vinegar based hot sauce. Woo! I don’t feel good anymore. Alright, so we’re just gonna let that nice Chimmer, seal, steal. Leave the lid on, man. Leave the lid on. No, I believe in lids. You believe in lids? No, we wanted to. I don’t know, man.

Lower, simmer, 30 minutes. I can’t work in this. No, now we’re like the old ornery teammates who don’t like each other and they got like 15 years of beef simmering and then one day at practice it’s just gonna come out. We’re just gonna be. I’m gonna go Draymond.

I’m gonna kick you right in the nuts. No. Nice blanket. Thanks, dude. It’s actually a shawl. Oh. So we’re, uh, pasta, pasta. This is a simple, egg pasta, we use a little bit of whole egg, a little bit of egg yolk, a little bit of water. You wanna roll this for me? I’m gonna like start feeding it in.

I’m gonna flip it over, I’m gonna get it nice and thin to roll out these tortellines. Tortellini, of course, refers to little turtles in the Italian language, because they’re shaped like little turtles. Crank that. Soulja Boy! Tell em! Alright, so. You! We got a big sheet of pasta here.

Oh my God, that was the official dance of every bar mitzvah I went to and I will, listen. I’m gonna just let you talk while I make circles. It was not a coordinated effort. A 13 year old boy is trying to crank that Soulja Boy.

But boy do they all know how to Superman that hoe. Why is that not cutting? Nothing. Now, you just gotta, you gotta go hard. Again, we’re at the edge of retirement. Our bones don’t work anymore. Why is it not cutting on one side? Dip it in the flour!

Dip it in the flour, bubbala. What are you doing, alright, we’re gonna season – [Vi] What did you call me? Bubbala! Alright, we’re gonna season up the pasta water with a bunch of Tony Chachere’s. Hold on, I’m gonna cut a couple more. A couple more. – [Josh] Like the Mississippi River.

I’m gonna put this down and you just fill all these five right here. Okay, okay. Do you want me to go in the middle or do you want me to go? In the middle. Make like a little ball in the middle. There you go. Good ball. Like that? Yeah, that’s it, that’s it.

That’s it? Alright, alright, alright. Unless you want them to be chubby, that’s fine too. When we fold it, you just gotta make sure it closes, so. Might have to take a little out, but we’ll be fine. I got really into like, hand making tortellini during, during the pandy.

Yeah, Julia and I would just like, drink a couple bottles of red wine, listen to a bunch of Taylor Swift, and like hand roll tortellini all day. Terrible, I hate that. Pretty fun. What do you mean you hate that? It was fun! Terrible. You don’t get down to T Swift? No, I don’t.

I only. I like her boyfriend, cause she stole my boyfriend. Yeah, okay, okay, everyone’s jealous. So, now we’re fighting! Nope. Man, go find yourself another tight end. You gotta like, target a rookie. So, we’re gonna put some water around the edges so we can close them nicely. – [Josh] Oh God.

– [Vi] What are you doing? – [Josh] We’re good. Okay. I’m chilling, man, I’m glad. Alright, so we’re sealing this with water around the edges. Yes, I said that. I know. Okay, fine. You say everything. No, I’m gonna sit back here. You know, I’m gonna try and think of different rookie

Tight ends that you can try to sweep. Dang it, you made me mess up the mold. – [Josh] You can come in as like an older woman, they’re just like a sweet 23 year old, just got their first NFL contract, need

Someone to take care of, need a mother figure in their life. Don’t have nails when you make pasta. And you can teach them that, you know what I mean? You can teach them all those life lessons. Yeah, yeah, so we’re gonna form our little dumpling first, okay?

Don’t look at me, look at her. Don’t look at me. This is the most petty energy you’ve ever given me in my life. Who’s petty? I’m not petty. No, you want to talk, I won’t talk. So, you’re gonna wrap it around the pinky. Yeah, there we go. Pinch it shut. I had to use some flour. Take it out. These are, these are chubby tortellinis. These are them chubby big bayou turtles. – [Vi] Yeah, that’s sexy. – [Josh] Yeah? – [Vi] Yeah. That is kind of a sexy tortellini.

Probably not like Italian grandma level, but, you know. So you said fold down. This is at least Guy Fieri Cheesecake Factory level, you know what I mean? Yeah. – [Vi] I’m still on the same one, don’t judge me. This, don’t have nails, bro. I can’t do anything right now.

Josh, you might have to do this. I got, I’ll fold all of these. Hey, you watch that pan. – [Vi] Okay, I like watching pans. – [Josh] I’ve got the pan inexplicably on the heat for the last six minutes. Yeah, I turned this one into like a headband.

It kinda looks like a durag a little bit. Vi, show them your shame. Show them your shame. This is my shame because I decided to be cute and have nails during break. Now it’s just a ball. Vi, watch that water boil. I’m gonna fold the rest of the tortellini

Stop back in a second. You tell me you put crabs in an oboe? What the hell’s an oboe? Nah, it’s not even a brass instrument. What is it, a woodwind? What’s an oboe? Okay, Lydia Tár, chill. – [Vi] I don’t know instruments. Very, let me, I got it, I got it! I don’t know what I did.

I was trying to get it out of there. Just put it in, put it in. That’s how you break things. I’m freaking out. – [Vi] That’s how you break things, son. Wait, the pan’s too hot. Move, take it off heat. Pan’s too hot, take it off the heat. We’re already screwing it.

Take it off the heat, that’s my bad. Alright, we’re dropping. The tortellini into the Tony Chachere’s seasoned water. I have no idea what that’s gonna do to it. That’s just gonna boil for about two minutes. We’re getting that butter going. We’re gonna add. Can I put the gumbo in? Okay.

I’m sorry, I have control issues. Yeah, wait, oh, where’s your ball? So much thickness. Oh, put my ball in there. Balls matter. Balls matter too. This is testicular cancer awareness month everybody! Make sure you check yourself in the shower. Just click the link below and support Josh’s ball problems.

I did once, I did, this is, no, this is a real story. This is a real medical issue. I was talking about basketballs. You don’t have any basketballs. No, no, no, no. I think testicular cancer awareness is very important because one time, I was doing a self check, found a lump,

Went to the doctor, hernia, that’s right, intestines had slipped through a little hole in the intestinal wall. See, the thing is, I make like the, this is like the line of the joke, and then you take it to like here. No, hernia, inguinal hernias in men are not a joke.

It is one of the top five most common surgeries that men get, and they should not be ashamed. I had three surgeries. Where was? Where were your intestines? – [Josh] We’re tossing, we’re saucing. – [Vi] Do it. Do it. – [Josh] Is it still on the heat? It’s still on the heat?

Yeah, it is. All right. Cool. Crank it. We’re gonna get that a little bit coated in the sauce. Some of the pasta water is gonna run off with the tortellinis in there. We’re gonna plate it up. – Yeah. – Make it look nice. – [Vi] So brown.

– It’s so brown. – Brown town. We should have thought about how brown this is gonna be. Wait, where’s your ball? – [Vi] Right there. – [Josh] No, I don’t want your ball in there. – [Vi] No. – [Josh] I’m ashamed of your ball. Your ball’s going back in the water.

It’s not done. All right. Give that a nice sauté We’re gonna pop it into the bowl. You know who also had a ball and he was an American hero? Michael Jordan. Lance Armstrong. Oh. How should we plate it? Then we’re gonna get some sauce kind of flooding the bottom of the plate. Yeah, one more. – [Vi] One more right, yeah there you go, that’s cute. That’s cute. Mucho gusto. Did we make this too thick, do you think? I think you, it’s okay, it has enough sauce.

Okay. This, listen, listen. I think, no, yeah, yeah, wait, wait. If people don’t like thick brown food, that’s on them. Parm? – [Josh] Yeah, get some parm on there, get some parm on them. That’s good, that’s good, that’s good. I’m a man with chives. I’m gonna blanket with chives. Yeah.

– [Josh] Yeah, look at the green. The green makes it colorful and nice. Come on, that’s a good plate of food right there. Onion it up. Pow, this is gonna be great. This is gonna be awesome. Look at our. This is so fun! Taking brown pasta.

Take it or leave it, we’re at the end of our careers. We don’t care, we’ve made our money. We’re out of here after this. What? What were you just doing? I was tossing some fat. Let me see you toss the fat around. Can someone Urban Dictionary and see what toss the fat around means? I feel like it might be naughty. Yeah, I feel like it was a little dirty. Lily, what are we making today?

Well, speaking of Josh’s ball issues, we’re making spaghetti and meatballs. That’s right, we’re making a classico. We’re making spaghett and meatballs, also known as gravy, also known as sauce. We’re going to do something classic because nothing’s better than a delicious classic bowl of spaghetti. Yeah, I agree. Right. I’m gonna make a panade.

I researched this last night. But it’s just milk and breadcrumbs. – [Nicole] Oh yeah. And that’s what a panade is. So, we’re just gonna. Pan, bread. Yes. Nade. Nade. Nade. Mash? – [Nicole] Yeah. I think it like translates to bread mash. – [Nicole] Bread mash. Okay. Everybody do the bread mash. Okay. Great.

Cool. So, I’m starting the base of the sauce right here, just Got some onions sweating, no, go! Let it go. I got onions sweating, I’m gonna get my garlic sweating. – [Lily] I’m putting the fat in the grinder. This is some dry aged New York strip steak. That we got from the Whole Foods. And it’s gonna be really good.

I think we’re going to win because simple and classic is the way to go sometimes. I agree, I agree, I agree. We’re not complicating it, we’re just making good food. I like the name though, tortellini and gumbo, it’s kind of cute. – [Josh] I found the Urban Dictionary definition

For toss the fat around. What is it? – [Josh] It’s where you take your shirt off and spread Crisco, or equivalent, hydrogenated oil across your chest and let a dog lick it off. Aww. – [Josh] The entry was made today by me. No! Alright, we’re gonna keep mixing this up.

Add a little bit of tomato paste. Let that get nice and browned. Okay, well, we’re just gonna do that, I guess. In this bowl, I also have some, baby cow, also known as veal. And some ground pork. And an egg, and I’m adding some onion. Beautiful. And I’m adding my panade.

Oh, yeah, see, it got nice and, like, thick like that. – [Nicole] That’s incredible. That’s gonna make the most unctuous balls ever. Yeah, they’re gonna be nice and tender. The best balls in Mythical Kitchen, let me tell you. Sorry, I turned into Big Ang for a second.

Do you know who Big Ang is? Uh, Borat? Not, Lily, this may shock you, not every reference I make is a Borat one. I’m sorry, but you make a lot of Borat references. Well, it’s because it’s the best film. It’s a 50/50 chance. – [Josh] Very nice! Did you know that spaghetti and meatballs didn’t come

From Italy, but it’s an Italian American dish from the Italian immigrants. No way, I love Italian immigrants. Yeah, they’re the best. A little bit of red wine to just deglaze that nice, good, good stuff going on down there. Really? Then what do they, what do they eat in Italy?

Polpette? Polpette means little balls. Oh. Little, little balls. Speaking of, we are making little balls. We are making little balls. This is great. Hold on, let me help you with one thing. I’m just going to oil this. I’m just going to. – [Lily] Oil my hands? Oh, yeah, yeah, yeah. Nonsticking.

I like it whenever the ball, this is going to sound so wrong, but I think, I like it whenever they’re like, oiled. Yeah, like lubed? I think in order to keep the centripetal force, the shape of the sphere, it needs to be well oiled so it can like, move around.

You know what I mean? Mobility. I’m being so serial right now. Like, I hate whenever I get a meatball and it’s like, it’s like, it’s like a dome. Yeah, oh, okay. I don’t want a dome. Yeah. You want a full ball. I want a, I want a sphere. Yeah. I want a sphere.

– [Lily] Do you like a lot of them, or? In my pasta? Yeah. Yeah, I do. I like a lot of them in my pasta. Especially when they’re little and cute like this. In your mouth. Okay, I’m gonna add my crushed maters. And then, I like to add cherry tomatoes for a little bit of freshness. I’m gonna take a handful of basil.

And then this is something I learned from the internet. If you add a carrot to your tomato sauce, it imparts a unique sweetness. That’s my little tidbit for you. I’m just gonna let the sauce go, can I can I help you with anything? Let me help you with these balls. Okay.

Do you want to scoop? Yeah, I can help you. I can just oh, I, do you want some gloves? No, it’s fine. – [Lily] It’s too late, now. It’s just, it’s okay. I’m gonna do this so the people can see. – [Nicole] Okay, so, like this, and then just like. Right?

Yep, yep, yep. Like, so? How about you scoop one of them and I’ll. Okay. And I’ll round them. You scoop and I’ll round? Okay. Round, round. – [Nicole] Look at that, that’s one ball. One ball down, maybe like? 2024 for the new year. Lily, those are some good looking balls. They’re nice and lubed. A lot of people cook their balls differently. – [Nicole] Yes, that’s true. – [Lily] Some people do it in the oven. Today, we’re gonna sear them. But we’re not gonna cook them all the way in the pan.

We’re gonna put them in the pot of sauce and let them finish cooking in there. It’s really gonna absorb all of that saucy flavor. I really like the way you’re enunciating your words. And it kind of sounds like you’re doing an unboxing video. – [Lily] Oh!

Today, I have all these Amazon boxes, and all these gifts from fans. And we’re just gonna see what we got today. I want to do a SHEIN haul! People are like, fast fashion, fast fashion! Give it to me! No, I’m just kidding. I. You’ve never shopped from SHEIN?

I’ve never bought a single thing from SHEIN. What about Temu? Never! I don’t believe you. You want to look at my credit card history? Forever 21? Well, yeah, obviously. Forever 21 is like, iconic. Well, like, I haven’t bought something from Forever 21 in like, four years, five years.

Yeah, I don’t go in there anymore. It stresses me out. Because I’m not 21 anymore. Yeah. You know what I mean? I just, I feel like when I was 18, I wanted to be Forever 21. – Yes. – But I’m 30 now. Who’s that gonna help? Forever 41?

I don’t think there’s any flame. No, that means. Scary. I’m gonna let it sit there for now because if that ever happens to you, there’s just like gas floating in the air. I’m covering my eyebrows, cause they’re my moneymaker. Everything else is fine, blow it up, baby. Okay, see? Okay. Yeah. Crisis averted. You know what this is missing? – [Lily] What? – [Nicole] A little bit of spice. – [Lily] Oh! So I think I’m gonna go get some red pepper flakes. – [Lily] Okay. I might get a little bit of oregano. So don’t mind me, I’m just gonna be back here. Okay.

Yeah, when you cook a recipe, you gotta adjust. Adjust to your taste, don’t just like, you know, cook it, not taste it, we have to. Always taste your food. Yes. And also cook, cook with a friend. It’s fun cooking with a friend. It is fun cooking with a friend.

I’m talking about you, Lily, you’re my friend. You’re my friend too, Nicole. Okay. That felt really good. What? Where is the oregano? I’m gonna have an aneurysm. – [Lily] We’re gonna find it. 10, 9, 8, 7, No. There’s margarine as back up. Okay. 5, 6, 10, 9, 11, Okay, I’m just gonna margarine. I’m using margarine. Whatever. We adjust. We adjust. We’re adjusters. We’re adjusting.

Isn’t there like a job that’s like adjusters? – [Josh] Claims adjuster. What? – [Josh] A claims adjuster for an insurance company. Oh, I don’t, I’m glad I don’t do that. But if there are any fans that have that title. – Sorry? – Sorry. Okay, our balls are seared, they have a nice sear

On them, now we’re gonna throw them in our nice oregano-y margarine sauce. Nice. Nice dismount. Okay. Okay. I’m going fast. I’m going fast. I’m going fast. I’m going fast. I’m going fast. I’m going fast. But I’m not gonna break the balls. Don’t break my balls. I’m not gonna break the balls.

Don’t bust them. I don’t wanna bust Nicole’s balls. Come on, you’re my favorite claim adjuster. Don’t break my balls. Hey, that’s a serious job and we need that in America. That job title. I guess. I’ve never spoken or met a claims adjuster. But whatever. Okay. Okay. Two more, two more, two more.

Okay. Okay, okay, okay. Okay, we’re gonna let them finish cooking in there. – [Nicole] Okay, beautiful. Wow, look at that. I’m gonna coat. I’m gonna coat. I’m gonna coat and I’m gonna cover. Coat and cover. Alright, Lily. – Wait. – What? Do you want us to Lady and the Tramp it, to see if it’s done? No. Please. I’m married. Nicole. I’m married. No. That’s inappropriate. David, I love you. I’m gonna stay faithful forever, baby. We’d only go like an inch in. We’d only go like an inch in.

I know you’re watching this. I love you. Okay, I’m making a sauce. I’m mixing the sauce. I need some pasta water. We use store bought pasta imported from Wilshire. Like the Ralphs? Yeah, the Ralphs on Wilshire. I burned myself just a little bit, but you know, it’s kind of cool. It’s fine. Everybody relax. We took out our meatballs just to be able to stir the pasta in there, tossed the pasta. You know? Our balls were very delicate and prone to falling apart. – [Lily] You know why?

Because they’re tender. Because they’re so tendy. Yeah. They’re beautiful. And so we made the executive decision, again, adjusting constantly like your claims adjuster at AARP, and we pulled them out because we didn’t want them to fall apart. We want them to stay nice and spherical. – Yeah. – Spherical! Anybody? Borat?

All right, I’m gonna plate this up. – Shall we? – I bring bowl closer. – [Nicole] Sure. We’re just gonna go bloop. And then again, bloop. That’s looking nice. I love the fresh tomatoes. – [Nicole] Yeah, don’t neglect the fresh tomatoes. My balls. You’re busting my balls. Okay, one ball.

Two, how many balls do you think we should, we should give our esteemed judge? Five. What? Five balls. Fine. – [Lily] What were you thinking? – [Nicole] Like three. – [Lily] I’m gonna go a little heavy on the cheese. – [Nicole] Yeah, make it rain. – [Lily] Make it rain. Make it rain.

Remember this dance? Making it rain. Make it rain and clear it out. Let’s get it. Let’s get it. I really wanted, guys, I really wanted to be a cheerleader, but obviously I couldn’t be because There’s a bunch of reasons why, but I’m not going to

Get into that, you know, it’s a little bit sad. Did you try out? No! Because I tried out and I didn’t make it. You tried out to be a cheerleader? Yeah. Wow. I’m just, I mean it makes sense. Do you know how to dance? No, that’s the problem. Oh. Yeah.

Do you like, do you know how to do like a cartwheel? Can you do like a cartwheel? Yeah. Well, I did one over break. Can you do one now? You don’t have to if you don’t want to, honest. I feel like I want to. – [Nicole] Okay, hold on, hold on.

Should I take off my Crocs? Will that make you more limber? – [Lily] I think so. Okay. Oh my God. Those are some high heeled Crocs. Hold on. Go, Lily. I am shocked that you, I am in disbelief that you did not get selected. There you have it! Spaghetti and meatballs, a la Lily and Nicole. Lucas, I’ve always found you insubordinate and churlish, but here we are, again. What’s insubordinate mean? Insubordinate, like you. You don’t listen It’s not about that, it’s about listening to, like, authority figures or anybody. Okay. Yeah, let’s get my opinion now. Before you, you have two pasta dishes. One made by Vi and myself.

One made by Nicole and Lily. Do you feel like you have, everything you need to judge this battle? I feel like I know which people I like better. – [Josh] Yep, yep, that adds up. – [Lucas] Than the other people. I guess don’t crap talk on your judge.

Which one do you want to eat first? I’ll let you choose. Gravy. – [Josh] It’s not gravy, but that’s totally fine. What we’ve made today for you, Lucas, we’re calling it tortellini in gumbo. You’ve probably heard of tortellini in brodo. – [Lucas] That’s not gumbo, it’s gravy.

Well, it’s a gumbo, but then we strained it, and then we actually mounted it with butter, a little bit of hot sauce to add some acid to it, and it’s filled with andouille sausage and shrimp inside the tortellinis. I think you’re really going to enjoy it. Okay. You should try it.

Try the gravy. Try the gravy dumplings. I’ll try the gravy dumplings. – [Nicole] It looks good. – [Josh] Little bit of fresh parm and chive on there. Fresh parm and chive on there. Hand rolled the pasta ourselves. This might be hot. Yeah. Okay. Indeed it is. Yes. I know. – [Lucas] That’s something.

What now? Jesus Christ. Yeah, I’m really getting the um. Don’t do that. What? I’m really getting the andouille sausage, um, covered with like a really, you know, like the, what the andouille is inside reminds me of like macaroni and cheese, but with not the cheese. It’s just the macaroni.

Well, I think it’s probably the outside that you’re tasting, the pasta. – [Lucas] Yeah, the pasta. – Yeah. – What about the insides? Tastes like the andouille. The sausage. What about the gravy? Are you liking the gravy? The gravy is a little, I don’t like it. You don’t like it at all?

I don’t like it at all. I’m not a fan of when people just are like Let’s make gumbo anew. Who are you? You know? What do you think you are? It’s kind of what we’ve built the last four years of this channel. Yeah, that’s why I’m not a subscriber. What? What?

Lucas, we have for you spaghetti and meatballs all covered in cheese. You sound like you have chronic obstructive pulmonary disorder. Yeah, you sound like you’re about to take a. You hit that last note like Mariah. Get some of the pasta, get some of the balls,

The fact that you don’t even know how to eat spaghetti is concerning as hell. I know how to eat spaghetti, Vi. And it’s one of the things I’m good at. – [Nicole] This is torture. Tastes like wine. Okay. What’s funny about that? I don’t get it. Do we have a problem?

Nothing. No, there is no problem. Maybe I just think you’re funny. Thanks. It’s good. What do you want? Okay, now, please, Lucas. It tastes just like, um, spaghetti and meatballs. Yeah! Cause they like, did a whole thing over here? Okay, hear me out, okay. Please put your hand over the winning dish

In three. It’s that one. Two, oh, okay. Yeah, we really, it’s that one? It’s that one! – [Nicole] Good job! You said you didn’t like anything about it! No, but I like that one more because it’s more of a like. I’m so confused. It’s just like spaghetti and meatballs. I don’t get it.

I thought this was gonna be like. It has dry aged beef and it has veal. It has pork. Oh, really? That one might be better. Those are better. Wait, so what are you? – [Vi] You already picked ours! No, no, no. No, you already picked it.

I’m still on the show, so I picked that one. Lucas. Yeah! We won! Yes! Nicole! Yes! We did it! Did we? Did we? Yeah, yeah. Hold on, hold on, hold on. Wait a second. Wait a second. What the hell? I’m saying 100%. What? It might be the other one, though.

It’s your final call, Lucas. Jesus. Okay, final call. Lucas, on the count of three, please pick the winning pasta dish. One, two, three. I’d eat that one more. This one? Yeah, I’d eat that one more. What the hell happened? I would eat that one more, because it’s just like.

I said, I asked winning. More normal kind of spaghetti and meatballs. The other one is, it tastes like gumbo. That’s so crazy. I’m having a great time. I’m sitting here eating pasta with my friends and also mortal enemy. And what could be wrong with that?

Thank you so much for stopping by the Mythical Kitchen. If you take anything away from this episode, it’s do not let Lucas Strader into your house. But they will. Do not open your door for him. He will come knocking. It doesn’t matter. Whatever you do, don’t open the door.

He’ll be standing outside going. Whatever you’re saying is wrong. Oh please, please, it’s cold out here. Come on, I gotta get in. Come on, just let me in. This is like your third one. I’ll be good this time. Come on, let me in. And don’t let him in. Just let him freeze.

He’s not even that cold. There’s nobody else here who wants to do it. There’s no cars in the parking lot today. That’s true. True. We’ll see y’all next time. – [Josh] We are finally releasing a cookbook featuring fan favorite dishes from GMM and Mythical Kitchen and tons of completely new original recipes.

Preorder now at mythical.com/cookbook