Josh and Lily have come such a long way together. Initially it was just Josh making Lily uncomfortable and now it's predominantly Lily making Josh uncomfortable. Work goals
@@TheJillers you’re dead wrong (no pun intended) you haven’t tasted my moms Mac and cheese chowder or taco soup, if you had you would immediately betray your fathers memory by admitting her soup is souperior (pun fully intended)
Trevor was 5 years old when Firth first published Salad Fingers on the NG and he absolutely nails that impression. I believe in the next generation more than ever before.
granted this was in the era where memes would last several years instead of a week or two so there was a pretty big window of time for him to be exposed to it
I don't remember how old trevor is, but I think I'm about the same age, I remember my gifted class watching charlie the unicorn in the gifted classroom during lunch as well as salad fingers.
I maintain that Lily has sort of been the voice of reason on the show for a while. It was Nicole, but she has slowly been sucked into the crazyness orbit of Josh. Trevor was never in the right place and V is just as crazy as Josh most days. But we still see Lily have her moments so I suspect it's only a matter of time before she too is just entirely bonkers.
Would love to see boiled egg myths done. Fresh eggs vs store eggs? Room temp vs cold eggs? Putting eggs in before or after boil? Salt vs baking soda vs both in water? Putting in immediate ice bath? Time cooked? I need the best taste and texture of boiled eggs, and the easiest eggs to peel shells!
Fresh eggs: you get less white wasted when making poached eggs, most of the white that turns into those ghostly whisps is because the egg is not fresh. But is it worth to raise chickens for that? No. Room temp: you control the cooking time, vital for runny or soft-boiled eggs Salt x baking soda: no idea, I use neither, so that would be interesting Putting in immediate ice bath: of course, if you want runny or soft-boiled, hard boiled makes no difference. Time cooked: yes, of course, 6 1/2min for runny, 7 1/2-8 for soft boiled, 10 or more for hard boiled.
1. Trevor's Salad Fingers impression was amazing. 2. I love how Lily just leaves the others to talk and digs into whichever of the final results is her favourite.
Y’all forgot the part where you put all the stock ingredients in your crockpot and then completely forget about it for at least 12-14 hour, at which point you’re already in bed and you go “6 more hours can’t hurt it now”. Honestly, I never make soup any other way.
See I don't use the crock pot instead use a big pot and put it on the stove then forget about til the morning which the house ends up smelling so delicious
@@mercedesvelasquez8781 this is true. chicken has like a plasma state after it turns into rubber. if you keep cooking it, it turns back into soft and moist. it also has no flavour at this point though.
The joy I feel seeing Lilly now vs. when she started knows no bounds. She's come into her own SO much and I LOVE everything she brings to the Mythical Kitchen!
pie myths would be so good! Aside from the actual information it is also funny to see Josh frustrated with dough while Trevor makes crimping a pie look good and easy
absolutely wild how soup making process varies between countries - i have never cooked chicken soup like this, and the idea of being able to just buy premade stock is so foreign to me, bouillon cube/paste is the only thing i've ever seen available where i live. very interesting!
This made me think of another series idea - Pressure Cooker vs Slower Cooker/standard method. Test foods like soups, chili, roasted dishes and see what dishes are worth the time or is faster better?
I went in to this video thinking I could give some fun soup tips to my mom. Turns out she already makes her chicken soup with all of the top methods in this video. Way to go mama!
As far as veggies go- when I’m making a poultry noodle soup (sometimes it’s turkey, sometimes chicken lol) I won’t chop up my celery/onion/carrots into fine pieces. I usually quarter my onion into wedges and chunk the carrots and celery into 4 inch pieces. Everything boils until I’m satisfied with the flavor of the broth at which point I’ll scoop out the soggy chunks of onion/carrot/celery. NOW I put in my finely diced veggies of choice (I actually like to use carrots, broccoli, asparagus, corn [sometimes canned baby corn that’s been rinsed off and cut up, other times frozen corn, but I prefer to use fresh corn when it’s in season] radish, pear onions, and peas and mushrooms for my husband. I hate peas and mushrooms tho lol so I usually transfer out some broth into a smaller pot and put the peas/mushrooms in that broth for my husband because I’m childish like that and don’t want my broth tainted with the flavors of literal dirt and feet. 🤷🏻♀️🤷🏻♀️ When most everything has softened but the carrots/broccoli etc still have a toothsome quality- the noodles go in. This way I don’t have soggy, water logged veggies, but I’ve still used the trinity in my stock. Idk if this would be considered “proper” but it works for me. I love assorted veggies in my soup, similar to a ramen or even some phos, but I like for the broth to be distinctively chicken,I think certain things are more a matter of an issue of preference as opposed to being right or wrong. Kind of like the bouillon vs. salt water discussion. Good soup! 🍲
@@secretforreddit, what are you talking about? I'm not a chef but my late sister was and my basic cooking skills are pretty solid. I have never heard of 'blanching' meat 'to remove impurities'. That would be called either skimming the broth or sraining the broth. I usually strain.
@@bcaye It's popular in some Asian cuisines. Lily and Josh mention doing it for pho right here in this exact video. It's not common in American/Western cooking traditions.
Last night I fell asleep watching this video...and this morning I woke up with a craving for kugel. I bought the ingredients I needed and will be making one this week. What I thought was just an out of the blue craving turned out to be a suggestion from Josh to my subconscious.
I haven't gotten to the end yet, so I don't know if you already come to this conclusion but the obvious solution to the 4 hour cook ruining the veggies well.. toss those veggies around the 3-3:30 mark and add new ones. mirepoix is cheap. You can also pull the meat out when it's done to your satisfaction and just readd the bones and keep cooking those.
The cosmic forces at work when Trevor opens with Salad Fingers right after my wife and I had been having a Salad Fingers thing over the last couple days. I love you Trevor.
The whole mirepoix-too-long thing is why you start your soup with just water and salt and large chunks of stuff. Half an onion, carrots broken into three-four pieces, celery hearts and bases. Boil that for a while. Two, three hours. Remove and discard the solids. Keep the broth. Don't do that backwards, it's easy to put a strainer in the sink, dump into it, and then realize what you done did. Then get out your actual properly-cut mirepoix. Sweat that. Raw chicken. Pour in the reserved broth. Boil, then simmer. Go from there.
Yup, this is pretty much what I do, except I usually throw in a bunch of chicken thighs into the stock mix. Once the stock has been simmering for about 30 min or so, chicken should be cooked, remove thighs to plate, let cool and then tear meat off into pieces and save. Throw the skins and bones and stuff back into stockpot and cook stock for another few hours. Once you're actually making the soup, just use the chicken pieces you've saved and throw those in when soup is 20 minutes away from being done.
I never add chicken meat to a soup until the end. Just the bones, carrots, celery, onion and garlic, simmer for hours, strain out everything, add fresh veg, and the cooked chicken at the end.
I wish they could have done a 24hr simmer, but also this episode really shows you how much technique really individualizes regional cuisines! Like how Josh was comparing how phó and American-style focus on different criteria for a good soup. In my own experience, even my own White-American soup vs my rabbi's Ashkenazi Jewish matzah ball soup has a palatable difference Omfg the surprise kugel at the end?? X'D
I fricking love this. Learning about the subtleties of flavour and texture that I don't notice when I'm smashing down my food is so interesting. Also, I currently have the plague and while I don't have soup myself, I feel the healing coming from just watching it being eaten.
Make your stock with just the bones & mirepoix. Cook it for 4 hours, then strain it. Then prepare your soup with the 4 hour strained stock, chicken, & mirepoix. Cook it until the vegies are perfect. Best of both.
One thing that I love about Myth Munching is changing one's belief on is correct after studies made. Wish people would use that in a lot of their lives lol
The methods that won very much align with the traditional Polish Sunday broth, only difference being that it's usually served only with wire thin noodles and garnished with a bit of chopped parsley while both the chicken meat and veggies (uncut) are left in the pot either to eat as the second course if you're like my grandpa or to be later used in some other dish (couple days later ground it and bake it all off in a meatloaf/pate like thing for example).
Mythical Beasts need to get over here. I'm a new Comer dispite being with Mythical since the Will It Taco era, and I'm realizing how much myself and the rest are missing out, this is great content!
I"m so happy about the result re: roasting vs not roasting chicken. I've always made chicken noodle soup by soft poaching it from raw and I feel so validated
4:44 rice pudding. A sweaty pot of rice pudding is the most fun, in a houston summer without air conditioning.🤗One can walk away from soup, but rice pudding requires a great deal of interaction.💋
Great...now i gotta make soup today! 😂 soup is a staple in my home and i needed joshs nonsense to question one of my most simple and comforting foods i know. Also also, I boil the chicken in store bought stalk and I finish it with bullion so I use all 3 😊
One thing I found is every year I turn thanksgiving turkey into turkey stock and freeze it. Then I took quart or so of that and kept reducing, and kept reducing until I had about a cup of this absolute turkey flavor bomb I can add to gravies or soups.
The only thing I would add here is that I prefer broth base, such as "Better than Bouillion" brand. It's like a paste. So much great flavor. I do also keep and use the Knorr powder, but definitely recommend trying the base. It's a little pricier, but worth it and a little jar makes a ton of broth.
Once the chicken is cooked, I pick the chicken set aside and return bones to broth to further simmer to extract all the goodness without drying the chicken
I do similar, but I pick the meat, then roast the bones and add them back to the broth with fresh veggies. I then simmer for 12-24 hours. Just perfect.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Josh and Lily have come such a long way together. Initially it was just Josh making Lily uncomfortable and now it's predominantly Lily making Josh uncomfortable. Work goals
I think you should reevaluate your goals in life
Yeah Lily seemed like a fish out of water at first but now she's just as deep fried as the rest of them and I'm here for it
Lily said raw dog. Lol
@@teachercarliK.Flay Raw raw. Listen.
nah man, something's up with the way they interact. They are flirtier than the rest of the mythical crew members...
ONE IMPORTANT THING THAT YOU GOT WRONG: the best soup is made by MY mom and she’s not in this video so that can’t possibly be the best soup.
so real
Incorrect, the best soul is the soup MY DAD made and he's dead so the best soup is lost to us forever.
I'm sure your mom's is 2nd best 😜
someone better get their mom and dad so we can get some SOUPAGE ASAP
@@TheJillers you’re dead wrong (no pun intended) you haven’t tasted my moms Mac and cheese chowder or taco soup, if you had you would immediately betray your fathers memory by admitting her soup is souperior (pun fully intended)
@@Dylweed180 I want the recipe from your mom cause that sounds so good
Trevor was 5 years old when Firth first published Salad Fingers on the NG and he absolutely nails that impression. I believe in the next generation more than ever before.
I was born 3 years after it was published and still watched it lol
But then he lies about reading Strega Nona? No way he hasn't had it read to him in elementary school. He practically IS Big Anthony!
granted this was in the era where memes would last several years instead of a week or two so there was a pretty big window of time for him to be exposed to it
I don't remember how old trevor is, but I think I'm about the same age, I remember my gifted class watching charlie the unicorn in the gifted classroom during lunch as well as salad fingers.
I didn't realize I was older than him, let alone by quite a few years. This is making me feel old T.T
I like how Lily was just quietly eating the soup while the other 3 were talking about the water and salt.
Can't give you thumbs up. That would ruin your nice.
I maintain that Lily has sort of been the voice of reason on the show for a while. It was Nicole, but she has slowly been sucked into the crazyness orbit of Josh. Trevor was never in the right place and V is just as crazy as Josh most days. But we still see Lily have her moments so I suspect it's only a matter of time before she too is just entirely bonkers.
for a sec i thought you meant nicole i was like who's lily lmao oops
Would love to see boiled egg myths done. Fresh eggs vs store eggs? Room temp vs cold eggs? Putting eggs in before or after boil? Salt vs baking soda vs both in water? Putting in immediate ice bath? Time cooked? I need the best taste and texture of boiled eggs, and the easiest eggs to peel shells!
Yes!
Fresh eggs: you get less white wasted when making poached eggs, most of the white that turns into those ghostly whisps is because the egg is not fresh. But is it worth to raise chickens for that? No.
Room temp: you control the cooking time, vital for runny or soft-boiled eggs
Salt x baking soda: no idea, I use neither, so that would be interesting
Putting in immediate ice bath: of course, if you want runny or soft-boiled, hard boiled makes no difference.
Time cooked: yes, of course, 6 1/2min for runny, 7 1/2-8 for soft boiled, 10 or more for hard boiled.
6 minutes gives you a jammy yolk @@alexandresobreiramartins9461
@@alexandresobreiramartins9461 they didnt say poached eggs lol and for boiled eggs older eggs are best
Ooh, I want to see that
1. Trevor's Salad Fingers impression was amazing.
2. I love how Lily just leaves the others to talk and digs into whichever of the final results is her favourite.
Obsessed with Lily basically deciding that the bouillon soup was gonna be her lunch. Icons only
Like legit it was kinda low key adorable 😂
Nicole giving mom energy patting Trevor’s back when he was coughing ♡
It was such an automatic response from her I love it ❤️
I came to say this. Such a sweet momma
& I love how she didn't even slow down her talking or anything, she just did it. Sooo sweet!
Nicole is always jealous of the other girls I can’t stan her
@@reggigome oooo maybe that's the vibe I was getting from her. I knew there was an off vibe but couldn't figure out what
I love when josh is a guest on other shows he gives off calm big brother energy then you watch him on here and you realise "oh he is the chaos"
The only other show I've ever seen him on was Babish, where he was also chaos.
I love how Lily just chews and says, "You made raisin noodles."
In regard to roasted vs raw chicken, a step that's missed here is deglazing the roasting dish and adding the juices to the soup.
Ooh good point
SALAD FINGERS!
we’re old the zoomers do not know
@@siobhan-raeas a zoomer, i do infact know
SH*T!!! The nightmares are going to come back.😱
STREGA NONA!
THE NOSTALGIA RUSH I GOT WHEN I HEARD HIM SAY THE QUOTE AT THE START
Y’all forgot the part where you put all the stock ingredients in your crockpot and then completely forget about it for at least 12-14 hour, at which point you’re already in bed and you go “6 more hours can’t hurt it now”. Honestly, I never make soup any other way.
Do you not notice the smell in the house? I love crockpot recipes cause they make the place smell good
See I don't use the crock pot instead use a big pot and put it on the stove then forget about til the morning which the house ends up smelling so delicious
Someone's eating soup with chicken rubbery af.
@@bcaye chicken is actually super soft and delicious. It's not at all rubbery..
@@mercedesvelasquez8781 this is true. chicken has like a plasma state after it turns into rubber. if you keep cooking it, it turns back into soft and moist. it also has no flavour at this point though.
So if soup is the best for summer, that means I expect to see the Mythical Kitcheneers to bust ice cream in winter
Can't express how much I love your Myth Munchers series. Practical advice along with humor and getting to see delicious food cooked? YES PLEASE
The joy I feel seeing Lilly now vs. when she started knows no bounds. She's come into her own SO much and I LOVE everything she brings to the Mythical Kitchen!
I feel like I’m being gaslit by all of you, 😅 there’s no way y’all genuinely feel this way… right?
I would love a site (OR A COOKBOOK???) where the “best” recipe according to them is broken down so I can attempt to replicate it.
Thank you Josh for referencing the Adam Driver meme. I would've been upset if no one brought it up in an entirely soup themed episode
I'm not ashamed to say that I've used COSTCO rotisserie chickens in my chicken soups.
Nicole casually patty trevors back when he coughs while still talking and making no expressions, thats mom energy 🤣
The last few minutes really captures what Mythical Kitchen is all about: everyone having a good time and one person dying
so my ideas on what to tackle next:
1) dessert myths
2) beef myths
3) pie myths
4) seafood myths
pie myths would be so good! Aside from the actual information it is also funny to see Josh frustrated with dough while Trevor makes crimping a pie look good and easy
PIE❤
Desserts and pie definitely !!!
@@geralynlovell5616 Dessert or Savory
Panna Cotta or souffle myth
absolutely wild how soup making process varies between countries - i have never cooked chicken soup like this, and the idea of being able to just buy premade stock is so foreign to me, bouillon cube/paste is the only thing i've ever seen available where i live. very interesting!
This made me think of another series idea - Pressure Cooker vs Slower Cooker/standard method. Test foods like soups, chili, roasted dishes and see what dishes are worth the time or is faster better?
isn't that a gmm ep?
I like this idea!
I went in to this video thinking I could give some fun soup tips to my mom. Turns out she already makes her chicken soup with all of the top methods in this video. Way to go mama!
ever notice that trevor is like an amalgam of all the mythical kitchen personalities?
Sweet like Nicole, Weirdo like Josh, Awkward like Lily. Checks out!
I loved Lilly taking the bowl away when Josh went for a spoonful lol
The salad fingers and the whiplash references in one video, absolutely love it
Lily and Josh give off little sister/big brother energy and I love it
I love the intro more and more every time I see it. The nostalgic sitcom yet chaotic feel is everything 😂❤
The "now introducing Josh" gets me everytime 😂
Didn't think Trevor was old enough for salad fingers 0:18
We need a part 2 with blanching vs no blanching, and putting veggie in at the beginning, end, or half in the beginning half in the end.
Who blanches soup vegetables?
@@bcaye Blanching the meat to remove impurities, like they do for pho. Josh and Lily talk about it here.
As far as veggies go- when I’m making a poultry noodle soup (sometimes it’s turkey, sometimes chicken lol) I won’t chop up my celery/onion/carrots into fine pieces. I usually quarter my onion into wedges and chunk the carrots and celery into 4 inch pieces. Everything boils until I’m satisfied with the flavor of the broth at which point I’ll scoop out the soggy chunks of onion/carrot/celery. NOW I put in my finely diced veggies of choice (I actually like to use carrots, broccoli, asparagus, corn [sometimes canned baby corn that’s been rinsed off and cut up, other times frozen corn, but I prefer to use fresh corn when it’s in season] radish, pear onions, and peas and mushrooms for my husband. I hate peas and mushrooms tho lol so I usually transfer out some broth into a smaller pot and put the peas/mushrooms in that broth for my husband because I’m childish like that and don’t want my broth tainted with the flavors of literal dirt and feet. 🤷🏻♀️🤷🏻♀️
When most everything has softened but the carrots/broccoli etc still have a toothsome quality- the noodles go in. This way I don’t have soggy, water logged veggies, but I’ve still used the trinity in my stock.
Idk if this would be considered “proper” but it works for me. I love assorted veggies in my soup, similar to a ramen or even some phos, but I like for the broth to be distinctively chicken,I think certain things are more a matter of an issue of preference as opposed to being right or wrong. Kind of like the bouillon vs. salt water discussion.
Good soup! 🍲
@@secretforreddit, what are you talking about? I'm not a chef but my late sister was and my basic cooking skills are pretty solid. I have never heard of 'blanching' meat 'to remove impurities'. That would be called either skimming the broth or sraining the broth. I usually strain.
@@bcaye It's popular in some Asian cuisines. Lily and Josh mention doing it for pho right here in this exact video. It's not common in American/Western cooking traditions.
Last night I fell asleep watching this video...and this morning I woke up with a craving for kugel. I bought the ingredients I needed and will be making one this week. What I thought was just an out of the blue craving turned out to be a suggestion from Josh to my subconscious.
Every time Trev goes an episode without mocking the British, the healing begins anew
🤷♀️
British people be like “I’m Briish bruv”
I would like a bottle of water in an aluminum can.
@@theaberrantdon Aluminium, mate.
@@FRESHNESSSSSS absolutely not
Trevor opening up the video with a Salad Fingers reference just made my day.
I haven't gotten to the end yet, so I don't know if you already come to this conclusion but the obvious solution to the 4 hour cook ruining the veggies well.. toss those veggies around the 3-3:30 mark and add new ones. mirepoix is cheap. You can also pull the meat out when it's done to your satisfaction and just readd the bones and keep cooking those.
The cosmic forces at work when Trevor opens with Salad Fingers right after my wife and I had been having a Salad Fingers thing over the last couple days. I love you Trevor.
The whole mirepoix-too-long thing is why you start your soup with just water and salt and large chunks of stuff. Half an onion, carrots broken into three-four pieces, celery hearts and bases. Boil that for a while. Two, three hours.
Remove and discard the solids. Keep the broth. Don't do that backwards, it's easy to put a strainer in the sink, dump into it, and then realize what you done did.
Then get out your actual properly-cut mirepoix. Sweat that. Raw chicken. Pour in the reserved broth. Boil, then simmer. Go from there.
Agreed. Make a stock, get rid of the stuff, then viola. In culinary school, we always used stock we had already made for our liquid.
Yup, this is pretty much what I do, except I usually throw in a bunch of chicken thighs into the stock mix. Once the stock has been simmering for about 30 min or so, chicken should be cooked, remove thighs to plate, let cool and then tear meat off into pieces and save. Throw the skins and bones and stuff back into stockpot and cook stock for another few hours. Once you're actually making the soup, just use the chicken pieces you've saved and throw those in when soup is 20 minutes away from being done.
Lily proving she and Vee would definitely run this channel like a boss
I just gotta say, I love the little tv intros and screen swaps! I hope they keep doing it and it keeps evolving
Okay this was great but now I want more soup/stew busting, like pho, chili, clam chowder, corn chowder etc..
Oh and Italian wedding soup and ramen
I never add chicken meat to a soup until the end. Just the bones, carrots, celery, onion and garlic, simmer for hours, strain out everything, add fresh veg, and the cooked chicken at the end.
YES!
I wish they could have done a 24hr simmer, but also this episode really shows you how much technique really individualizes regional cuisines! Like how Josh was comparing how phó and American-style focus on different criteria for a good soup. In my own experience, even my own White-American soup vs my rabbi's Ashkenazi Jewish matzah ball soup has a palatable difference
Omfg the surprise kugel at the end?? X'D
Josh, I need to see you make a sweet kugel, a savoury kugel, and a sweet & salty kugel!!!
Kugel us up!
I fricking love this. Learning about the subtleties of flavour and texture that I don't notice when I'm smashing down my food is so interesting.
Also, I currently have the plague and while I don't have soup myself, I feel the healing coming from just watching it being eaten.
these 4 together really have some great chemistry and mesh really well
23:30 nicole's side-eye at josh's sound effects 🤣
Oh Nicole I loved Strega Nona so much! One of my favorite books growing up. They don’t make them like they used to.
Make your stock with just the bones & mirepoix. Cook it for 4 hours, then strain it. Then prepare your soup with the 4 hour strained stock, chicken, & mirepoix. Cook it until the vegies are perfect. Best of both.
16:16 I think that's the first time we've heard josh give a genuine compliment lol.
4:23 i love the specific moment when the cooking gets going!
the salad fingers reference has me crying from laughter, that series brings me so much nostalgia
One thing that I love about Myth Munching is changing one's belief on is correct after studies made. Wish people would use that in a lot of their lives lol
Thanks for the reminder to rewatch Salad Fingers this year! I appreciate it, Trevor!
Nicole patting Trevor on the back as he choked is so adorable. She is the perfect big sis for him
i feel in order to get a true unbiased opinion, you should have the group that didn't make the food do a blind test to pick the best one.
True!
I use the "better then bouillon" paste that's like a in between of the powder and soup, and they have it in different flavors
Lily’s intro portion is my absolute favorite. Petition to have Lily in everything 😂
So glad you've made a soup vid mid US summer. We are right in the middle of soup season here in Oz 🤤
Trevor giving off a relaxed Josh vibe this episode.
The methods that won very much align with the traditional Polish Sunday broth, only difference being that it's usually served only with wire thin noodles and garnished with a bit of chopped parsley while both the chicken meat and veggies (uncut) are left in the pot either to eat as the second course if you're like my grandpa or to be later used in some other dish (couple days later ground it and bake it all off in a meatloaf/pate like thing for example).
Mythical Beasts need to get over here. I'm a new Comer dispite being with Mythical since the Will It Taco era, and I'm realizing how much myself and the rest are missing out, this is great content!
Kugel......munchers. I lost it as well Trevor and Nicole. Bahahaha! 😅🤣😂
Nicole's transition sequence wants me to have her on my team if the movie terminator ever happens.
Nicole was so cute just patting Trevor on the back when he was choking on the soup haha. Very motherly, awe 🥹🥹🥹
I"m so happy about the result re: roasting vs not roasting chicken. I've always made chicken noodle soup by soft poaching it from raw and I feel so validated
Holy cow!! The return of Salad fingers!! Trevor's imitation is almost as good as mine.
Nicole actually cracking herself up at the end was incredible to watch.
God I love Lily in the most respectable way possible. She is a joy to have in the mythical kitchen.
Strega Nona AND Salad Fingers? this must be the best episode ever!
Is Nicole wearing cheese earrings?? I’m OBSESSED ❤
21:15 Nicole not skipping a beat
I love the intro song so much
Lily continues to be casually savage and I love it.
I'd say just add water, salt, and MSG. You can get MSG at Asian markets. It's the secret ingredient in my chicken/pork sausage meatloaf.
I love Nicole's "Mom Energy" im here for it.
I like it when the red water comes out.
Love Salad Fingers!!
The Sitcom Intro gets me every time. So good
4:44 rice pudding. A sweaty pot of rice pudding is the most fun, in a houston summer without air conditioning.🤗One can walk away from soup, but rice pudding requires a great deal of interaction.💋
Words cannot explain just how much I need to see Josh collaborate with Brian David Gilbert on a video about jorts.
"can i please leave?"
"oh my god i need to leave"
So I’m new to the mythical world. Still not sure what’s going on here, but I love it. The intros to these videos were what made me subscribe 😂😂😂😂
Great...now i gotta make soup today! 😂 soup is a staple in my home and i needed joshs nonsense to question one of my most simple and comforting foods i know. Also also, I boil the chicken in store bought stalk and I finish it with bullion so I use all 3 😊
This. Best broth for sure. Also consider a splash of fish sauce. It's just extra umami greatness.
Josh nailing the pronunciation of Phở Gà gives me life
Omg how did u guys know I was sick?? This video is just what I needed❤
One thing I found is every year I turn thanksgiving turkey into turkey stock and freeze it. Then I took quart or so of that and kept reducing, and kept reducing until I had about a cup of this absolute turkey flavor bomb I can add to gravies or soups.
The ending has me in tears as well. Kugel Munchers was my nickname in high school too! 😂
The only thing I would add here is that I prefer broth base, such as "Better than Bouillion" brand. It's like a paste. So much great flavor. I do also keep and use the Knorr powder, but definitely recommend trying the base. It's a little pricier, but worth it and a little jar makes a ton of broth.
Once the chicken is cooked, I pick the chicken set aside and return bones to broth to further simmer to extract all the goodness without drying the chicken
I do similar, but I pick the meat, then roast the bones and add them back to the broth with fresh veggies. I then simmer for 12-24 hours. Just perfect.
Can we also take a moment to appreciate Nicole's Port Salut earrings?
I cant decide if i love or hate the 90s family sitcom into yet but i force myself to watch it for you people. Feel loved
I hate it lol I was hoping it'd grow on me, but nope
i love it so much; it is so different from everything else i watch on youtube so it is delightfully refreshing
"I don't think I legally can!" Made me laugh so hard
Excited for chili myths in the fall
Thanks for roasting my foot size JOSH.
All fun and games till Josh is in the news for abusing his coworkers lol 15:53
a soup video is actually very useful to me right now because i just had my wisdom teeth removed a couple days ago, so thanks!
You should do myth busters for making traditional red pasta sauce from scratch
the nod to that “good soup” clip of Adam Driver in Girls had me giggling 😂😂
I love the transitions yall have been doing
I was waiting for the "Good soup", and Josh did not disappoint.