Cravings Humor

Mythical Chef Josh Scherer Shares Which Pokémon He Would Like to Eat

Mythical Chef Josh Scherer just might be Commander in Chief when it comes to thinking out the box in the kitchen, but recent videos listing which Pokémon he’d like to eat and describing exactly how he’d cook them goes way beyond any such form of it — package, container, bin, receptacle, etc.

In a two part video clip, Scherer lists various Pokémon such as Bellsprout, Psyduck, Scyther, Farfetch’d and more, broadcasting in vivid and strangely delicious detail how he’d prepare each one as a dish. Regarding Lickitung, the Mythical Chef deadpanned, “Reckon I can make 80 to 90 lengua asada tacos out of that big old pink dinosaur tongue right there. A little bit of chile de arbol, lime, onion, cilantro and that’s a good afternoon.”

Goddamn I want to catch them all now.

If you’re down to salivate over more Pokémon delicacies, check out part two below:

Packaged Food Snacks What's New

These ‘Illegal Chips’ Come in Flavors like Horse Meat and Poison Blowfish

The pufferfish, known as the delicacy ‘fugu’ in Japan, is possibly a once-in-a-lifetime dish, given the fact that it has the chance of still carrying the deadly fish’s fatal poison if handled and served by an untrained professional. Given that context, it’s no wonder that fugu is strictly regulated all over the world.

Josh Scherer, the Mythical Chef for Good Mythical Morning, has always had a fascination with fugu, so much so that he’s developed a line of fugu-flavored chips with flavor scientists at MSCHF.

“I’ve always wanted to know what pufferfish (fugu) tastes like, but, on account of the fact that it can kill you, it’s mostly illegal in the US.,” wrote Scherer on a recent Instagram post debuting a line of ‘Illegal Chips’ that feature highly exotic flavors.

Casu Marzu — sometimes called ‘maggot cheese’ — is a traditional Sardinian sheep milk cheese that contains live insect larvae, and horse meat, round up the trio of available flavors for Illegal Chips.

If these flavors excite you and pique your curiosity enough, head over to to purchase a few bags for you and your adventurous tastebuds.

Celebrity Grub Video

Gordon Ramsay’s ‘Ultimate Grilled Cheese’ Gets Roasted Amidst Mythical Kitchen Feud

Gordon Ramsay has been recently taking dishes that folks make on TikTok and criticizing them for various reasons.

Some of the submissions were parodies meant to get Chef Ramsay riled up. However, his criticism of a Ramen Grilled Cheese from Rhett and Link’s Mythical Kitchen drew clapbacks from the show’s own chef, Josh Scherer.


I’d like to ram this in the trash !! ##duet with @mythicalkitchen ##ThisIsBliss ##ramsayreacts ##fyp ##ramen

♬ original sound – mythicalkitchen

Ramsay had multiple critiques that Scherer called into question on Twitter, including the fact that Josh toasted both sides of the bread and used a “plastic cheese.”

Scherer went even further and called Chef Ramsay out on his own recent iteration of a Grilled Cheese that the Michelin-starred chef described as “ultimate” in a YouTube video.

In this video, Ramsay makes a grilled cheese in a fireplace using kimchi, pepper berry-infused Romano, and Asiago cheeses. The thickness of the cheese plus the short cooking time on a high heat led to Ramsay’s grilled cheese sandwich not even being melted, as Scherer quickly pointed out.

The Mythical Kitchen host wasn’t the only one to call out Ramsay on his cold grilled cheese, as comments on the YouTube video showed the cooking TV veteran no mercy.

“I think Gordon just made that “Idiot Sandwich” he once mentioned in Hell’s Kitchen,” one comment read. Another said, “I logged in just to say that looks like the absolute worst grilled cheese I have ever seen.”

Many comments along the same lines are flooding the video, and Scherer’s own takedown has led to a spillover of the same on Twitter.

So far, responses have been relatively tame, although someone Scherer described as a “Ramsay stan” attacked his cooking directly:

Chef Ramsay has yet to issue a response on either his grilled cheese or his critique of Scherer’s dish, but being overcritical is pretty on-brand for a chef known for the barrage of insults he can throw at you in mere seconds.

As this beef between Scherer and Ramsay continues to develop, it may take nothing less than a Foodbeast Kitchen League match to quash the disagreements between the two. Grilled Cheese battle, anyone?

Featured image photos courtesy of Josh Scherer and Shutterstock.

#foodbeast FOODBEAST Hit-Or-Miss Recipes SPONSORED

Spice Up Your Snack Game With This Chorizo Creamed Corn Recipe

Lord, have mercy—have you ever seen tortilla chips look so beautiful? You are staring into the eye of a Chorizo Creamed Corn storm.

Josh Scherer of Culinary Brodown envisioned this colorful mountain of canned corn, chorizo, onions, cilantro, cotija cheese, lime, and chipotle aioli to top his tortilla chips. Each individual ingredient in this recipe is prepared and treated with the utmost care to bring together a final dish that will really knock some socks off. Tortilla chips aren’t even worthy enough to be covered in this glorious Chorizo Creamed Corn, to be quite honest.

Of course, you don’t have to restrict the dish to being paired with tortilla chips—a gigantic bowl with a spoon would do nicely as well!


Chorizo Creamed Corn

Serving size: 6-8

Cooking time: 25 minutes

2 15 ¼ oz cans of corn

8 oz pork chorizo

1 Tbsp vegetable oil

1 cup half and half

½ medium minced white onion

2 garlic cloves

1 tsp smoked paprika

Salt and pepper to taste

(Optional for serving)

Tortilla Chips

Sprigs of cilantro

Crumbled cotija

Lime wedges

Chipotle aioli

1)   Heat 1 tbsp of vegetable oil in a sauté pan on medium heat, then when the oil shimmers, add minced onion and garlic and sauté for 3 minutes.

2)   When the onion is softened, add the chorizo and continue to sauté while breaking up the sausage chunks for 5 minutes, or until sausage is fully cooked.

3)   Empty the cans of corn into a colander, rinse off with water, let drain, then throw in the pan with the chorizo and sauté for 2 additional minutes.

4)   Add the half and half, continue to let simmer for 5 minutes until reduced and creamy, then taste and season.

5)   Pour on top of a bed of chips, garnish with cilantro, cotija, limes, and chipotle aioli, or eat as a side dish with your favorite meal.

This post is sponsored by the Canned Food Alliance

#foodbeast FOODBEAST Hit-Or-Miss Recipes SPONSORED

Maple Chipotle Roasted Chickpeas Are Your New Favorite Fall Snack

Chickpeas have never sounded more enticing than they have in Josh Scherer’s (@CulinaryBrodown) ingeniously flavorful recipe for Maple Chipotle Roasted Chickpeas! You can indulge in several of autumn’s quintessential flavors just with this one incredible dish.

Josh completely transforms canned chickpeas by roasting them in the oven and coating them in a tangy sauce made with sweet maple, zesty canned chipotle pepper, and sesame seeds to boot. Trust us, you’ll never want to leave your garbanzo beans naked again after trying them Josh’s way.


Maple Chipotle Roasted Chickpeas

Serving size: 6-8

Cooking time: 45 minutes

2 14.5 oz cans chickpeas/garbanzo beans

1 canned chipotle pepper packed in adobo

2 Tbsp quality maple syrup

2 Tbsp sesame seeds

1 ½ Tbsp olive oil

1 tsp black pepper

1 tsp salt

1)   Preheat your oven to 375 degrees.

2)   Empty cans of chickpeas into colander and then rinse thoroughly. Pat dry on a paper towel then let air dry for 10 minutes.

3)   In a large mixing bowl, combine salt, pepper, olive oil, and chickpeas and toss to coat.

4)   Line a baking sheet with parchment paper, then spread out chickpeas and throw in the oven for 30 minutes, spreading them around every 10 minutes.

5)   Mince the chipotle pepper as fine as possible, then combine with maple syrup and sesame seeds and throw in a pan on medium high heat.

6)   Add in the roasted chickpeas and sauteé for 2 minutes until evenly mixed.

7)   Pour back on the baking sheet and let cool before eating.

This post is sponsored by the Canned Food Alliance


Okay Seriously, Crispy Ramen Fry Poutine is This Year’s Ramen Burger


There’s a fine line between fusion and crazy batshit insane. As outlandish as Korean x Mexican fusion may have seemed circa 2009, it still made enough sense to enough people to make Kogi Truck a thing.

Japanese x French Canadian cuisine may not have that same luxury. But thankfully we have folks like blogger Josh Scherer of Culinary Bro-Down who really don’t care.

As Scherer puts it on his blog, Ramen Poutine was born out of the cultural similarities shared between the Japanese and French Canadian people, such as both of them liking flower symbols (cherry blossoms and fleurs-de-lys), or both of them having Pizza Huts in their country. The resulting street food blasphemy combines frozen and fried sticks of instant ramen, miso oxtail gravy, cheese curds, soft boiled eggs, scallions, and hot sauce into this year’s ramen burger. That is, a bizarre and probably delicious eastern x western mashup that’s just psycho enough to work.

Considering both ramen and poutine are infamous drunk foods in their homelands, we recommend getting sloshed before indulging. Your tastebuds, and logic, will thank you for it.

Hop over to Culinary Bro-Down for the recipe.