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$309 KFC Famous Bowl | Fancy Fast Food | Mythical Kitchen

$309 KFC Famous Bowl | Fancy Fast Food | Mythical Kitchen
all right can I have two

famous

bulls please do get two pencils you get two two

famous

bulls I'll gotcha how is

food

that cheap I don't know but it looks delicious I saw him take something out of an oven and put it into a

bowl

office steam coming off of it oh my god I fell Erasmus pork Wow what did it come out of the gate

famous

or did they like did they become

famous

I think it was on vine you know I'm fine shut down and then they like come on you did right it's all really
309 kfc famous bowl fancy fast food mythical kitchen
really delicious like the chicken kind of gets soaked in the gravy and like you don't even care that's how that goes it's soaking gravy Gordon gives a little pop of sweetness and then the potatoes are just like wow what a silken underbelly I like the mix of textures you know yeah I used to be a big

food

separatist mmm I would want to eat my potatoes with the meat you know yeah no I've just just a whole 360 what I'm noticing for me the cheese is getting lost a little bit yeah
what did we get take that cheese and combine it with the potatoes to make an incredibly

fancy

dish Oh like a cheesy potato like a cheesy potato thing that's is that a thing you should've bet that has been invented is actually a French dish called pummel ego there's a chef downtown named Neal Fraser at a restaurant called red bird looks very

fancy

place we're gonna go learn how to make that from him and then we're gonna take it back and make our own even fancier version of
that and then pile a bunch of other

fancy

slop on top and have ourselves a get all

fancy

slop and slop in

fancy

time which we get over there let's do it Anil thank you so much for having us we're at a Red Bird downtown a beautiful space and I don't know if you know a lot about what we're doing but we are trying to take the KFC

famous

bowl

which is mashed potatoes corn cheese gravy and fried chicken we're trying to make it as

fancy

as possible this is really

fancy

digs
we're in your private dining room you're a

fancy

guy I think you're the person to decide to do this we're gonna make the

fancy

potatoes are you a thing are you a fan of KFC I think KFC does a good job as a chef what I tell you is find the best ingredients in charge whatever happens you for them you know

fast

for the exact opposite it's like taking something cheap and try to make it as good good as possible there's a lot of magic in mountain so you think there is actually
something you can learn from a culinary standpoint about

fast

food

restaurant oh absolutely I get down to it let's do it all right all right after you sir yes that's

fancy

right that's

fancy

sirs that's the first step obviously we got potatoes here yeah peel the potatoes you guys wanna give me a hand with that Mike you got it Oh so what kind of potatoes are these these are Yukon Gold potatoes just the size matter you know I think it's a matter of peeling something very small
as hard some people prefer potatoes aren't even that that big isn't always matter so I'm just gonna put it in water yeah are you starting with cold water yeah cold water the idea is you want to heat everything up so it's consistent if you threw it in hot water if these were cut the wrong size this would cook before that so everything's heating up yeah oh you got you got to want to simmer the potatoes not really boil them you want to keep the starch in the potatoes you know
when you make mashed potatoes you want it to be you know smooth this is what I want to get into though what about like chunky peanut butter creamy peanut butter is that like a thing like is there a good chunky mashed potato like a salad yeah rustic rustic you know my habits has peanut butter in my life peanut butter and jelly Sara what yeah have you ever had just a peanut butter sandwich No so got any ideas you want the potatoes to be soft but not too soft not falling apart but gacha gacha I
want to do it I want to know what you're pretty close it's hot it's hot so this is to race it yep so you said if you're pureeing in a

food

processor it runs the risk again and gummy where is this breaking up you know here the whole idea is you want to time the ideas you want to control the working of I want to see what looks like Josh yeah all of them yeah I guess you all coming out it's like a play-doh factory it's like a play-doh factory there you go we wants to turn to
a car into a pizza oh my god thanks cream and butter okay it's a little more salt and also the cheese is gonna have salt so you want to make sure control your salt levels yeah yeah kind of interesting cooking something too

fast

or too slow or heating up too

fast

or too slow I mean if you want to scorcher just so I'm gonna mix together correctly you know mash pairs or emulsification you know you're multiplying cream and butter into a dozen potato starch cheese Toma Toma is that from
NorCal is that this is California yeah what do you think if we're trying to get like the best fanciest most expensive cheese that would still work well in this recipe the boss boss just because I love that cheese and it's super Mel C I don't know how it be cuz you might need some more elasticity you might need to do like a blend of applause and maybe something to use on like a pizza or something and then adding something that was a little more viscous Mike also put a car on cheese
wheels uh-huh so that's that's kind of his background nice chef I do like auto culinary crossover fusion yeah we tried to turn the car into a functioning pizza oven you see nice it smells like up dog in here up dog yeah it's not like down dog no it smells like up dog in here up dog yeah good but what he's most likely cut it up it sounds like I'm talking here up time wait I mean down do you know wait up dog but it's not the point the point is the point is the noise is
delicious alright Molly go right here now these do we eat at the same time do we cross yeah cross swords do we you guys can be pop mom Ali go Eskimo brothers I like that like a braise tunnel buddies that's really good that's fantastic the consistency is incredible the texture says did I see you mean about like using the right change to get enough of that yeah when there's a proteins in it to get it to stretch we have used to

fancy

cheese it's gonna break I like the idea of using
multiple cheese it's getting a little moister mots in there and then something let's just say we baited it's usually about 50/50 oh yeah but we want to push those boundaries we want to see like how far we can actually take the KFC

famous

bowl

cuz right now it's

famous

we want to make it

famous

or like we want to make it kony2012 like super Superflex Koch is six-nine just like Takashi six I'm chef Neil thank you so much for having us in your restaurant it's really
fantastic thank you I look up to you as a

fancy

role model oh thank you and also as our new cooking dad finishes off we got a long car ride so there you go shotgun okay so we have all our ingredients out here first I'm gonna start with our 11 secret herbs and spices okay these are not secret because you can see exactly we're pulling the veil off as a baby and then for the gravy we're also gonna be adding you jumbo Linda baiyun is the French version of prosciutto should give you a
309 kfc famous bowl fancy fast food mythical kitchen
little bit of porkiness in it we need to bread our chicken as well well not chicken we'll get to that later this is heirloom I'm corn flour these are potatoes yeah well they're Yukon Gold potatoes which is exactly what chef Neil used in his yeah and then the thicken our gravy we're using mousse busky oz give that snow so this is a passive style of duck liver pate that we're gonna thicken our gravy with and then we got our Normandy style cultured butter and then this is a very
special product this is Neil's favorite cheese in the world and he said if he were to make his dream p'malee go this is what he'd use give the head of big ol whiff oh Jesus yes been stinking up our fridge that's an insane smile and for the cheese that were grading on top of it we have Comte also a French cheese for a gravy we're gonna be deglazing with Calvados and then we need to do something with the corn so I was thinking we lacto fermented corn and hibiscus I'm gonna
get a little

fancy

of the chicken I can only get so

fancy

cuz they're incredibly stupid simple birds but like a top hat on so instead I got six Scottish wild grouse okay you have some rancid grouse throw sex scoffs wild kratts growth so first step it's gonna be butcher and down these gross great let's get to it Michael yeah that was straight to Arnold put the grouse to the grouts I'm gonna try and slice a long yeah right breast bone right here take this little baby leg off there
just get your thumbs inside you can just kind of crack it off oh there are definitely still some feathers in here that was like a Gollum move you're like a surgeon brah you're like a surgeon I've seen you work on like tiny little props you know and you're very intricate do you have like a tiny little knife that you can help me put her this tiny little bird with yeah where do you want to just try and follow the ridge along there have you ever used your exacto knife on a tiny
Scottish game bird before no but I have used it on birds the darker the flesh and the birth generally means that it had more activity in its life instead since this is a wild game bird then you're actually gonna get this super dark red flesh and tons of the wrong knife for the job mankind should go back to the sure that if you trust me with this bigger I just yeah just pull back the meat and then cut gently run the blade through there I said we have a beautiful breast pieces here that
we're gonna turn to the popcorn chicken on top of the

famous

bowl

and then we're saving all these bodies that we're gonna sear off in a pan and then that's to be the base for our grouse gravy great gross gravy what's the fanciest coin you've ever had I had one in college that looked like kinda like a curly mustache that's really

fancy

yeah that's super

fancy

so can you take the hibiscus flowers and dump it in that you're essentially gonna make a hibiscus
hollow monkey all the ones pop we're making a dish that's actually called sour corn it's based off this Appalachian dish it's based like sauerkraut with corn okay I'm pretty excited about it so the way we're lacto-fermented this right that means essentially pickling in a natural way you're fermenting it so just gonna layer it salt and corn in there so the layering thing is just to kind of spread the wealth we're gonna do a little cocktail shake okay so we got the
salt all working about the corn there you got your beautiful hibiscus tea I'll add a little bit of habanero to this sure how awesome of a color that is supersuit it's really nice it's really nice it should stay in the corn really wasn't saying you could use this as a die forever strainer me oh no that was awesome that was amazing so this is going in there yeah do you mind if I hold on left-handed I don't want to dump that are you left-handed drink yeah we have to make a left
is the business okay no no don't get any of it in there just keep Mike keep doing what you're doing it all of it in there I see what you did you wanted to hold the funnel yeah here I'll hold this okay here we go I'll hold your hand with bravery just just dump it all in there great so just gonna go ahead and let this sit on a shelf for at least a week like we asked our building our gravy agreed yeah it would be stupid to fry the chicken before we build our gravy you know you say
build the gravy we're gonna go ahead and get a lot of butter into our hot pan you just gonna start chopping up those carrots into a one and a half inch chunks okay so we're gonna take our grouse bodies we're actually gonna start browning them in the butter we want to get a little bit of burn on that butter so I want that nice nutty flavor it's gonna be a little sweeter palate of a Grady and we've gotten from something like KFC good ol liberal salting liberal salting liberals
all think it's a phrase I used so much there as people don't know what it means just make it snow I you make it rain like Ludacris at a leaf of anything I feel like he does that everywhere I saw him one time in a bathroom and he was just at the urinal just making it weird you're also gonna take two celery stalks dice those up and then the onion give it like cut it into quarters are we ever gonna be chopping broccoli what's in a reference to look it up everybody we're creating
that's called a fond on the bottom of the pan and father that so that's I'm fond of you ponder the relationship the cultivator of the years of working together years it's almost two years that's to change your fate would you like mrs. Doubtfire yeah so meat anytime you brown it it's gonna leave little like goodies at the bottom of the pan see it's creating there and then we're gonna add something that is gonna deglaze it so that mean it's gonna pick up all
that fun I mean use the Calvados for that so we're putting our ham in there we're gonna get a little bit ham fat actually deglazing okay and that's just gonna make everything taste like ham so now we're gonna get our aromatics in there I love cooking with you man I did one toss all is any I can gonna borrow it at once that's not bad thank you they're gonna put in that time okay so we got our vegetables in there we got our hand yeah just get a walk it's nice right
yeah Trevor caught it yeah it's got a little bit of sweetness to it that a little bit of Apple eNOS that's real alcohol oh I thought you guys needs like picture alcohol no I gets a nice caramel eNOS on it so Danny DeVito is always Trump he's always drunk we're gonna go out our grouse buddies back in the stock so now we got our grouse and now we're gonna fill this pot all the way the top of water and we're gonna let it simmer for six hours okay what do you wanna do there
309 kfc famous bowl fancy fast food mythical kitchen
hutch go up to the movie stick it with Jeff Bridges rub that movie it's a good movie the stuff we do it baby doing shotgun oh they listen to hang it with the boys and they do a cool high-five let's do it whoa save the stock that we've been boiling for six hours you'll give it a taste mm-hmm it's so good right it's such an incredible deep flavor in that the other is so now he's need to thicken it up so we're gonna take that Normandy butter we're adding flour to
our melted butter in here that's gonna create what's called a roux which is gonna thicken that hung out with Winnie the Pooh all the time Tigger and all those guys yeah okay Christopher Walken I like it so we're gonna cook this down to this little ground and they're gonna have the stock to it and then that's gonna thicken it and then we're gonna think it even more what is this mousse Brown yeah it's like so we're gonna go ahead and add the stock to the roof and
you gonna see it thicken up immediately oh yeah look at that it's getting nice and tasty do we have any biscuit wheels cuz we're going to gravy town are you making your car with biscuit wheels it what do you think don't work uh yeah actually I think we'd stand a better chance of doing that the cheese wheels so we need one last thing we need to emulsify some of this pate and I'm gonna thin it out with a little bit more stock - got any cool art tool or prop that we can use to
multiply that in there yeah let me just go down to the basement I'll get it we're pretty experienced - I check this out here it is no no way it took me I'm milking a cow oh crap check it out I'm moonwalking I'm gonna pop a bunch of the pet day in there careful it may stand back do it just which one ask man Josh do you want to taste the yeah oh holy crap oh my god might wanna stir from get in there with your tasting spoon good so taste everything yeah all right so we're
getting the smell thing we seen a buffer potato so start taking those potatoes and put it through our ricer okay chef Neil used a

food

mill but we're using potato ricer pretty much the same thing dude chef Neil is super legit that guy comes to like a crazy Michelin star pedigree and it's crazy that he took time headed with day sixteen oh that's kind of what I'm you crazy this cheese is so super easy but like touch it and feel the temperature of it like after you get rid of the
visual it's taste you're just gonna put the potatoes right into that melted butter and milk is there still cheese on my face right now this is all ready to see me a delicious nest for tail but I'm not making viler symmetric tips Mike what are we making pompadour Squire well I'm not like gold and so we're gonna take a lot of this a-plus and get it right and oh my god yeah yeah great I like a more stretchy cheese okay wait that's this one right nice and delicate like
looking good though it's starting to look looking it's got that drippy doo-wop that he's talking about a Luger boo boo ha this can clean up things look like Swiffer you're like in a past life you were like someone who thought of themselves is like Thomas Edison's rival you just made like the most pointless invention Spock oh man that was such accomplish almost like Graham you know what you're like a wannabe Thomas Edison yeah come up with stupid ideas we're almost
getting there yeah we are I think we may need just a lot more cheese homeboy put a lot of cheese in it yeah this is looking really good get in there we're almost all they melted there I think what we have to do is just walk away from it you know we could do hey Mike come back here we're doing it until we get it right one more one more time so I'm I'm shifting left what I'm doing I know I'm doing it right I feel like part of what you've done is wrong so we're going
in okay it's a gentle okay there's a double gate Top Gun I don't know this part and then take it might get back here and kiss me again yeah secret urban sites Len it's all gonna start with a base of salt that's gonna carry everything through yeah you told me that salt is the baseline from which all flavor harmonies are written so you're gonna go ahead and take a little dash of each of these little dots known as sim we have eleven herbs and spices there but what's this
behind your ear it's a mess idiot but I had turn well yeah I felt your hand down by the front of my crib that's good why pepper I like it my nickname in high school Oh cardamom cardamom is not in KFC definitely no one has decoded the KFC secret herbs spices texts I can tell you that cardamom is definitely not in there but it's gonna add like this little kind of a floral virgin see to it whoa that's a new word I don't think that exists so we got white pepper we got coriander
we got black pepper black pepper I recognize we got marjoram marjoram is actually a really fantastic dried herb to go with poultry yeah I got some smoked paprika going in there okay honey powder that's great that adds is like a little savory note to literally everything turmeric doesn't have a super intense flavor palette by itself especially when it's dry biz had a lot of great golden color okay so this deeply red and shocking looking bird yeah it looks like the heart that that dude
pulls out of the guy's chest and Indiana Jones Kali ma Shakti yes the only Indiana Jones that I've seen so this is rosemary going in there then we have dried thyme was the herbs from the herbs and spices Mike this is ego genuinely beautiful IQ you asked me to do it Wow my first reaction was to freak out but then I just wanted to act like you do that stuff all the time so I backed off and like like exactly you baby be such a good wingman we should go on a double date we should go on a
double date okay I feel like we talked about it the kisses fighting we ever did well we talked about a lot of things at the Christmas party that we never did Mike this is a heck of an urban spice blend oh okay so we're gonna take this it's very subtle heavy we're gonna dust that all over our house we're seasoning literally every part of this because okay and under seasoned ingredient and it over seasoned ingredient doesn't equal a seasoned dish perfectly seasoned all around
it makes really I want to soak this up so you would always do this I would all this season literally every part of my dish huh just in case yeah we're gonna go wet hand dry hand I'm and you're dry and just like say that okay so we have buttermilk here and then we have our flour here we're actually gonna do is take a little bit of that buttermilk yeah and we're gonna pour it into the flour so what this is gonna do is it's gonna make the chicken extra craggy so we're
gonna take Oh mmm all of it yeah do you let's do save one yeah save one we're doing a double dredge in here we're just gonna toss it and I flour wet hand in my hand in my wet hand your wet hand don't do what you did with the potatoes I don't want to get raagh brows I was told to do that by whom been egg the director this whole thing Ben lives inside your head yeah absolutely manifest hey I know this is a diatribe but I used to live next door to a girl who had a restraining
order on the singer from Incubus because she believed he had a telephone directly into her brain look it up on the Internet look it up on the internet I used to live next door to her so we're gonna go ahead we're gonna take our flour grouse pieces and we're gonna put on wet hands give it a nice little gentle toss and massage with your hands and then just toss it back in here all of it okay okay yeah okay well I crying like a chef look at your fingers give it the okay okay just like
in Top Gun this is our beautiful heirloom einkorn flower Finkle and Einhorn I'm doing a Finkle Finkle is Einhorn alright so we have our grass nice and breaded should be perfectly seasoned all throughout and then we're just gonna start dropping it into the fryer so you went dry wet dry in drama dry in ba-ba select styler dry and that's called a double dredge you could be in a like a sequel to Judge Dredd called judge dredge where it's like cooking and that's how you stop
Wesley Snipes I can stop Wesley Snipes did somebody write that idea down guys did you write my idea down the sequel to Judge Dredd I gotta bail Judge Dredd do you know how long you wanna fry it for are you looking for the outside to like be a certain color like how do you know oh yeah alright and sees about another 90 seconds I'm gonna fry another batch and then we're gonna get to building our fifth bump build a big boat Oh LeBron James slash Top Gun ah one more time one more time
y'all leave that's that's a lot of Petra toes this is a jurado's right in here and now we're just started throwing chicken I thought Mike started on chicken on there okay a big part of our directing intention this is our Mount Kilimanjaro of chicken house it fermented purple corn that tastes really good I wasn't sure I was gonna like it yeah I'm not a big pepper person but I also trust you with everything inside me you know eat this flower mmm if the flower Mike if
you trust me I have to yeah put it in there get that gravy poured right all over oh yes my kind of want to drip some down the glass you should first we could have like dressing it inside like one of these the purple corn is a nice color that's what I wanted nice little color pop cuz you're not guy I'm an artsy guy you're a very artsy guy do you want to grate the comte cheese over yes if you do it from up higher it'll land with more more I intention like I told you it's a
lot intense top I want to eat it with you now man do it yeah I want to eat this with you more than anything in the world first to remember old times sake yeah old times sake is right go away of the old yeah we need to do this to remind ourselves of how delicious and

fancy

our new new it let's screwed up man no you know what it Dave like and we're breaking out the

fancy

computer sporks oh we're still getting that is that's like the perfect bite Mike you remember that scene in Top
Gun where they feed each other yeah oh my goal I heard you was such a pop the consoles like the grouse it's so good it's like a Malaga tois of flavor this is exactly I Milan shot 12 flavor but how much did this bad boy set us back well I'd only set us back three hundred eight dollars and 72 cents so it's not that expensive is the best work we could get a thousand KFC

famous

Bulls oh so I'm saying well why would you when you got the perfect one right here that's true
bottoms up look like drunk little kid you like 100 into the wedding reception when everyone's just blasted Mike this is incredible thank you so much for cooking here with me as I just finger another nugget of the grouse finger on No a gross gross thank you so much for being here with me and thank you guys so much for watching we got another episode of

fancy

fast

food

coming up next Tuesday we got more recipes coming thank you for liking commenting and subscribing I'll see you next week
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