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  • I'm Josh Eric, a mythical chef, Josh.

  • And this is everything I eat in a day.

  • So the first thing I do when I wake up is immediately try and call my panic attack and I grabbed my phone, which only exacerbates the panic attack.

  • But then I have an 18 minute routine.

  • It takes me exactly 18 minutes from when I wake up to get out the door.

  • I immediately hop in the shower.

  • I'm probably washing my entire body with Garnier fruity shampoo on my loofa because I don't know.

  • I'm that stereotypical person.

  • And I'm out of the shower out of the shouter out of the chowder and I'm out of the shower and I immediately make the first thing that I consume in the day, which is called C four Ultimate Pre Workout.

  • Because the first thing I do every morning is I work out.

  • Working out has always been a huge part of my life.

  • I was an athlete at U.

  • C L.

  • A.

  • I was a hammer thrower, which I hope I can use my platform to get people to know what hammer throwing is.

  • Everyone right now.

  • Stop watching this video and Google hammer throwing already back wasn't pretty cool anyway, so I've been working out and lifting weights consistently since I was, like, 14 years old.

  • So I drink this pre workout.

  • I start cranking some Death Corps, a really beautiful genre of music after the burial.

  • Thy art is murder, really uplifting stuff.

  • Before the pandemic, I was a part of a gym called Orderly Strength Shadow to Ryan Felix, my trainer and coach there, who, even now during the pandemic, is still writing home workouts for me.

  • And so every morning, you know, I'm at home cranking with my kettle bell, and it's something that really helps me focus.

  • You start the day just being like, How fast can I do 100 push ups?

  • And then you do 100 push ups and you're like I have accomplished at least something.

  • So even if something at work or in your personal life hits you like, hey, remember that time you accomplish something earlier?

  • That was pretty exciting.

  • I typically eat the same breakfast or roughly the same breakfast every weekday, and it's after the workout.

  • I typically in the studio every day, and so I keep like a couple gallons of a 0% fat Greek yogurt.

  • So it'll take about a cup of Greek yogurt, and then I add a scoop of protein powder to that.

  • Sometimes I'm feeling really good.

  • I'll take something like a really nice cocoa powder that we have here like a guitar.

  • Dutch process, cocoa, and you mix that together with Greek yogurt, and it almost tastes like putting.

  • Assuming you've never actually had real pudding, it tastes like post apocalyptic putting like something a shattered society would serve you and say, It's putting.

  • You'd be like This is not it.

  • This is matrix food Next up in a typical day, I suppose, would be lunch tends to be the meal that comes after the breakfast.

  • Most days I am in the studio where we are either filming, you know, YouTube show where we're filming some Tic Tac's or Instagram, and so we live among just an abundance of food.

  • So my favorite thing to do for lunch is to make like a chopped style staff meal.

  • Of all the stuff that we have in the fridge, however, the food that we tend to focus on, which is the food and the most passionate about is that very like munchie junk food type of stuff, so we don't tend to have a lot of fresh vegetables.

  • There was the infamous wet French fry salad.

  • If you fry french fries and then you toss them into a salad with like a really lovely spicy vinaigrette, you make a really tasty meal.

  • We once had a whole leftover baby goat, and so we actually braised that into Gobi area.

  • And then we made our own Liberia burritos because we always have flour tortillas on hand.

  • That was maybe one of the better meals I've ever had.

  • Either that or we're getting some takeout catering.

  • There's so many awesome restaurants in LA and especially to me in the Valley where our studio is.

  • There's so many fun hole in the wall, places that do delivery, and right now, especially, it's awesome.

  • You will support them.

  • People think that I would be a big snacker just because of how much I love food, especially snack type foods.

  • But I I don't like to graze.

  • Typically, I like to consume it all in one large, just orgiastic snack fest.

  • That said over the past week, I had eaten a string of especially spicy lunches and then, after eat spicy food.

  • I always want something sweet.

  • And so I was complaining to Trevor Nicole and be my co workers that I would like a single bite snack cake.

  • Do we have any single bite snack cakes around there?

  • Like, what is a single bite snack cake?

  • So I described what I wanted, like one little morsel of like, a chewy pastry type thing.

  • So Nicole just ordered a tray of, like, fancy Danish butter cookies from Costco.

  • And so now I have this.

  • We call it Josh's special cookie box, and they have hidden it from me so I don't eat them all in one sitting like I don't know what this is, but mm hmm, like the caramel July, just like a little shortbread cookie covered in chocolate.

  • I'm like a dog wife in the movie gremlins.

  • You can't feed me in the middle of the day because I don't eat anything, you know, like you couldn't feed them after midnight.

  • What I'm saying is, I'm going to turn into a gremlin, and then another weird thing about what I use lunch in quotation marks.

  • We use the phrase here medical kitchen that we say where dreams become food, which is kind of a nonsense phrase.

  • But also I am like making the food of my dreams every day.

  • And like I said, it's very much in that fast food junk food realm.

  • So you know, if I'm on set with a crunch wrap supreme that I've filled with pulled pork and sharp cheddar, Mac and cheese, I'm not going to take one bite and then, like, throw that food away.

  • No, no, no, like me and my co workers are all huddled around that, stuffing it into our faces.

  • Right now I have a belly full of cheesy Korean French fry crusted corn dogs, and so that typically throws a wrench in what might be considered a lunch.

  • Because I'll eat that at, like, 11 a.m. and then eat that at 3 p.m. And then another one at five PM, and now we get to dinner.

  • Like I mentioned, I start my day with protein and yogurt.

  • But then dinner is something that's really important to me.

  • Um, I live with my girlfriend, Julia, whom I love very much, and she's super into food in about eight PM We sit down and have a nice dinner together and talk about her day, and we also installed this really awesome home bar.

  • And every month we set up like a rotating little menu of three different cocktails.

  • My favorite cocktail of all time is the classic penicillin.

  • I make it with monkey shoulder blended scotch.

  • I'll use some Lefroy, and then I make my own fresh to introduce And, of course, my own fresh ginger honey syrup.

  • I love kind of living in this duality of like, High low like I love eating crumb traps and cookies and nachos in the middle of the day and then coming home and being able to make like a beautiful, refined cocktail to all the specs that I love it, uh, and then cook a really delicious meal.

  • We typically meal prep, but not like meal prep meal prep.

  • Like every weekend, we'll order all our groceries, and we'll kind of plan out a menu of what dinners we want to eat.

  • And then I'll get home on the weekday and we'll just cook something absolutely delicious.

  • One of my favorite weeknight dinner is Filipino chicken, adobo vinegar, soy garlic, black pepper and bay leaf braised chicken down in that it's so, so, so flavorful.

  • Just eat that with a bunch of rice and greens.

  • I love dinner so, so, so much late night snacking.

  • I am a huge fan of I try and not go overboard with it.

  • But you got a couple of penicillin, Xenia, and I'm gonna want to visit the 12 pints of ice cream that I have in my freezer.

  • That is the current number.

  • It is an all time high that I have had right now, but I have 12 pints of ice cream in my freezer.

  • I will take four pints of ice cream, and I'll pop them all in the microwave for a couple seconds to loosen them up.

  • And then I will take a spoon and I will eat like two bites of each and then revisit my favorite one and then make sure that's my last bite and then put that back in the freezer.

  • And that's my favorite thing to do.

  • But the single best ice cream point that's in my freezer right now, and also the best ice cream I've ever had in my life that some local L, a ice cream maker under the label Casa Cocoa.

  • Her name's Mercedes Saucedo.

  • It's a vegan, I believe, in almond based Ginormica Bergama Ice cream.

  • It's like this incredible balance of savory and sweet and just like refreshes you all at once.

  • If you have any artisanal ice cream rex dropping down below, I will go through great lengths to find great ice cream.

  • I actually don't get angry.

  • I think I actually get full agree.

  • Like if I eat a ton on set, especially a bunch of greasy food, and I'm just, like, got a belly full of like processed meats and fried food.

  • I got kind of like angry when I'm asked to do things.

  • So no, I don't get angry.

  • I get full agree.

  • There's not a single ingredient that I really avoid using, like every ingredient has its place out there.

  • I avoid lids.

  • There's equipment that I avoid using one toaster ovens hate that.

  • There's one in our counter.

  • It's the biggest concession that I had to give up when I moved in with Julia to pot lids.

  • You just use another pot to cover the pot, then you don't need a drawer for the lids that I can fill that drawer with weightlifting supplements that may or may not be a scam and not do anything at all.

  • But I need to take them.

  • They're like crystals.

  • Weightlifting supplements are like crystals.

  • For bro.

  • It's like astrology.

  • It's like it works only if you believe in it.

  • There are two big ingredients that I always have on hand, and I think you could use these to season any single dish you want to make.

  • That is one Vietnamese fish sauce into Tony Shaqiri's Cajun seasoning.

  • It's just got like salt, garlic, onion, paprika, cayenne.

  • Like all the flavors that I want in food, my favorite food city is Los Angeles.

  • Without question, I spent a couple of years as a journalist covering the restaurant scene in L.

  • A.

  • And there are just such diverse communities.

  • You can go to suburbs of L.

  • A that you know, don't make it on the news.

  • And people typically don't hear of and find the most amazing restaurants.

  • I mean, Pacoima, our lead a Sun Valley.

  • I won't even say L.

  • A is my favorite city.

  • I will say the valley is my favorite food city the most incredible bureaucratic Chievo tortillas Ogata's.

  • You can find some of the best high food in all of California in like North Hollywood.

  • I'm thinking of Kim Tie in the L Super swap meet in North Hollywood.

  • There are just so many gems in Los Angeles, and I love this city with all my heart, and that's everything I eat in a day.

  • Thanks for watching and check out the mythical kitchen YouTube channel.

  • We launched new videos every week.

  • Check out our podcast.

  • A hot dog is a sandwich we take on like the world's most controversial food debates.

  • It gets wild and hit us up on instagram at mythical kitchen if you feel so inclined and I hope you do.

I'm Josh Eric, a mythical chef, Josh.

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    林宜悉 posted on 2021/03/18
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