$420 Pizza Hut Stuffed Crust Pizza | Fancy Fast Food | Mythical Kitchen

then we use wild boar, it is a little leaner. I love the wild boar part, so on the

stuffed

crust

supreme

pizza

they don't even call it sausage anymore, that's called seasonal, the pork and beef love it. Okay, so we have to cut this into cubes. I'm going to grab a knife off the wall because I like doing this. I have one too. I'm still deciding that you will do it. Alright. So we'll start by removing the bone from this. Rib eye I like this one because it says the name of a famous chef, but Chef Amirul from Groote II I think your famous chef Emeril Lagasse.

I saw it once, BAM, it's me in the face, why can't we just put this in it and just There are a couple of reasons, so you see this big meat can't fit in that little hole. Don't stop, Josh, this big meat can't fit in this small hole. Well then there is another reason. Actually, what we are doing with this process. We're going to take the meats, cover them with salt, and then put them in the freezer. There is a protein called myosin and meat, when it is very cold, you put a lot of strength in the meats or grind them and then you classify them. beating it stretches the proteins and gives it that characteristic snap it is a bore a beak a bore is a wild pig that is like a pig the leg goes to Fort Lauderdale on spring break what is a wild cow I don't know if we have a word for that stumped you let's go ahead and sprinkle all of this with a lot of salt okay it's actually truffle salt so let's infuse a little more of that truffle aroma in there okay go ahead and just pop .

It's right in the freezer over there, okay, okay, Josh, what are you doing? Great friend, just put it in the freezer. Laser. He's talking about dinosaurs. I don't know how you wanted to talk more about dinosaurs. Yes, what is the most interesting? made of dinosaur, you know, buddy, a triceratops has three upper parts, that's right, okay, so I'm going to turn on the mincer that you're going to put the meat in here and then we're going to push it through it, it It's going to grind, you're ready. surely happy to be here. I'm happy you're here too.

Sometimes I can be the lady. cousin I generally understand that sometimes they ask me my emotions of sarcasm sometimes I put my fingers in my eyes that's Slipknot lyrics, I think so Chuck no, that's definitely a Slipknot song. I listened to Slipknot in the car this morning, so here we go. I'm going to go ahead and we're going to put in our fennel seed which is really characteristic of Italian sausage. I only put that which is black pepper. I'm going to put black pepper. It is very important for our sausage. Yes, do you want to hear me continue? just do it, I'm going to put the red pepper in there and it's very important, sorry coach, it's the Hungarian word for, I'm going to put this white pepper in there, which is garlic, real cheese, garlic is a very common ingredient and then you didn't put the There are other things in there, the red pepper, which is a Calabrian chili, so it's a pepper, you're right, you just know I want to be precise, and then you'll go in and crush it with your hands, then we had to put that in a stand mixer, what were you thinking when I was talking to you that made you not listen?

Look, it's putting your hands in there and grinding it, really give it to them, ha, I really like it. massage and like if you ever had a deep tissue massage we named the boar no, we didn't name the bar. I got it as a man who sells wild boar, what Alfredo called him Alfredo, the one who left the bar, this is his name. ridiculous what's the appropriate name for a wild boar to you berry-berry the Bordeaux because it's alliterative it's not right so now we're putting ice in there why are we going to vanilla is the name of ISIS I was there some pieces of ice that will keep everything cold, You're actually going to put a little bit of water in the fat as well and we turn this on, we're going to whisk it on high.

I have these dreams where I am the real

food

being created. I'm being slaughtered and eaten by a Chef, I have a lot of dreams about dinosaurs. Now you see how they are different, they kind of stick together. You see those strands that form in the meat. One of those is our sausage. You're going to have some Pam on your hands. You have Pam. and then you're going to roll them into very small balls, really a little bit, baby, this is where my fake title really comes into play. A handy little baby, the baby knows all about balls, so what does he give them sausages?

They are a distinctive snow species. I do not want to do this. I won't play your games anymore. Well, now the timing of the show is really going to change. My balls are much bigger than your fake melon balls. Small Moly. Nicole. Can I eat this raw? I can't clean myself. hands covered in raw meat on the new

mythical

dish towel absolutely not what are you doing doing a man those are going to go ahead and bake for about not going to go ahead and I'm right here has those are We're going to go ahead and bake for about 10 minutes a 500 degrees and then we will be ready to continue making our

pizza

Lucas is making a sculpture of me his name is Josh his name is Luiz you have our truffle oil dough has risen its proof now we need to roll it out and let's start making this pizza yeah , roll out the dough, they're going to fit in here, we're just going to go ahead and roll out the dough, they do it like pizzerias and We're making up, that's exactly how they do it.

Wow, that's really how sausage is made. You know, we've literally made sausages before. Show us how the sausage is made. To feel like I'm back in Nonna's

kitchen

. She's hitting me. a ladle, yes, but my grandmother was Latvian and bitter, did she have other hopes for you? No, her hope was that she would like to survive the Second World War and after that she discharged herself, she was good, she also really likes champagne, but we have talked about it. Yes, she seemed to drink the drink Wow, let's do this it's like a Rain Johnson movie, Rian Johnson, that's now that you wrote Ryan well, Ryan, you're going to take big chunks and months like that and you're going to put a whole bad on it again, you see the crease there, yeah, I'll take half of this.

You take the other half after visiting the factory and you just like to see how they make the mm-hmm sausage in the cheese factory. I just appreciate this. a little more and also I ate so much that I have like 80% mozzarella, yeah, I'm afraid of what will happen when I go to the bathroom later. I probably won't be able to do it for a few days, yeah, so here you can see what's going on here. We're going to roll the

crust

over this with a little bit of God to stop you from eating the cheese, it's just that you've seasoned it so much that you've eaten too much to stay, it's such a good cheese.

I agree, okay, here we go ahead and roll this crust. After people lose you start making this pizza or what I thought we were good so now we're going to take our sauce it's the sauce we made before yeah so this has continued to reduce for quite a while with the wine . the reduction still our old friend your old friend are you okay? It looks like you're struggling out there Tom has passed what we're going to do we're going to have nice little portions the cheese co-op that everyone around you can do it if I want to know once, but no, no, again, more cheap little portions of season, so I think I've had enough cheese today.

I think if you keep eating cheese through that pizza, I think you might make Misha sick. Let's give me the cheese. I love you. man, no, you don't want the teacher to say something harsh in the next few days. Hey, now these are some shishito peppers. A better ventilation list. This is really starting to look like a pizza. I think it will be good. I'm excited and then I'm going to have some raw shallot. I love shallots. Shallots make a great shell, that's how you know, if you know what you're doing, you get shallots. Yes, I agree that they are sweet and have a stronger flavor. punch, then I sit on the onion punch and then we'll have our woggie salami.

Oh, crazy salami, why are you punching Maggie so Lambie can try one? Yeah, we went to pizza for Lucas and now we're going to have some of that sausage haha ​​mom threw okay, really, yeah, very good speaking, you did a good job, thank you, you think I did a good job, I think you do a great work, I think you do, since I put up a facade, being a bit irritable in general, I appreciate that. and I like everything in you know, I know it's late, that's how you communicate your feelings yeah, yeah, if I let someone in, they might hurt me, yeah, that goes with the arms, talk about dinosaurs so they don't get in and now let's take our truffle. oil and spread the dough, get more cheese, no Lucas, look at these beautiful beets, are you ready to put them in the oven?

I guess that's what you have to do next yeah we sure will do it do it we're ready get the beats out of the oven let's finish this look at Lucas she's shining good now we gotta give this one more last touch wait, is it elegant? Oh, Lucas, does this smell

fancy

? I guess oh yeah, I don't know the sounds. as gasoline let's put this freshly shaved white Alba truffle in there a little cool what is this cold tool again? This is a mandolin, no, it's such a good instrument, take these fine white truffle shavings and let me make one that you feel like believing in something, place them ingeniously now in my language boom wait one for the pizza one for my nose in your mouth I don't know if I I don't know if I'm not sure I enjoyed them either that they tell you it's more elegant here I guess it is, but it tastes like dirt, so second on the program, we're going to keep putting it there.

Yes, I mentioned that I don't love the taste of the other one, now you double it. I'm just buying a different kind to make it again one for the pizza one for Lucas do you like that? I don't really like that's

fancy

no, this is a pizza that you're ready to cut, that's a flavor, yeah, let's cut That's a cheesy crust, it sure looks pretty good, spicy though, it's the same, okay, now we have to try the original

stuffed

pizza crust. Oh, let's get out of here. Issues. The pizzas look a little different. They look very similar.

We have a little more color in the soil, but we have all the same ingredients, it's just that ours are turned up to a hundred, so now we're going to try this and then we'll try that. I mean, yeah, yeah, peanut is just like us. We had been there before in the car, we are not in our car, it tastes better in a car, everything tastes better. Ernie has been wanted. I think I know what size I want. I wanted that one, but that's fine. I'll give it to you, maybe a nice sweater. Peter survived, there will be a video of me eating this on the internet, huh, and how sad, it's so moist, oh my god, there are so many ways we have such good cheese, suck it.

I am doing it right. I have really good guys. Oh, and elegant, oh thank you, so my grandmother's pinkies at home. I'm going to give that truffle point, the sauce is actually very complex. I like that you get a lot of that wine. I don't like that it leaves me in trouble. I think I'm never going to like it, let's challenge ourselves twice, you know, it tastes more expensive than this, so yeah, how much did we spend on this? The price comparison must be like twenty dollars, it's a little more expensive than that, it's 420 dollars and seventeen cents yeah, the truffles you hate are pretty expensive this looks like peasant

food

frankly this right here I like doing it I like stopping the fancy juices with my peasant pizza wait you're mixing peasant and fancy we're a world Are you making it for a fancy unsophisticated sandwich on Cal's own baby?

We got what we wanted ooh I hope you had a good time I had a great time I'm not having a great time I love working but this is a big day at work, I think we should do this more. I think we will continue to do so. Our new recipes are coming to your

mythical

kitchen

next week and then we'll do another fancy

fast

food episode on Tuesday. See you next time. Do you ever have a slogan that you say or don't get as dirty as you want in your kitchen when you have the mythical dish towel available now in mythical calm?