@@sitara7664 L’chaim is a Hebrew toast that means “to life”. Chicken fried in lard is decidedly not kosher as Jewish people are not supposed to eat pork products. Both Josh and Nicole are Jewish but both eat pork and shellfish.
@@kevinfager. Watching Lily's first appearance on-camera during the animal nugget episode is such a trip. You can really see how much more confident and self-assured she is now.
Ooh, brownie myths would be awesome to see! I feel like there are so many claims about brownies that sometimes seem bogus, so that would be a very helpful episode.
@@secretforreddit Totally! They could do cocoa powder versus melted chocolate, oil versus butter, prepackaged mix versus mixing your own dry ingredients, cakey versus fudgy (though I know that’s more of a preference), etc.! 🙂
This is the top comment and it was staring me in the face the whole time, so I was prepared for Nicole's eloquent response. Very appropriate assessment.
They should do a segment at the end of this format where they take all the worst ways and put it up against the winning one. Maybe doing all the steps spectacularly wrong cancels out the negative attributes and magically makes it amazing.
Great idea, especially given that they should have done the dredge before the rest. The starches would react differently to the wet components, the different cooking oils and possibly even the crowding factor. To get the best results, they should have done the starch and the wet together, meaning 4 drumsticks coated in cornstarch, but each one having a different wet (egg, whites, water, b.milk). It would take way more time and 16 pieces of chicken, but would more accurately munch the myths.
Trevor is so amazing I think the world of him. Josh used his authoritative tone 9:57. Definitely need more of that love when he does that my iconic dynamic duo I’m blessed. We are best friends
having worked at KFC for a time as a cook, we used water to dip the chicken in before breading. originally we used lard to cook everything then switched to vegetable shortening. it goes into a pressure cooker for around 12-15 minutes depending how much is made. we used clamshells with six tiers that would hold 2 legs, 2 wings, 2 ribs, 2 thighs and 1 breast which is a whole cut up chicken per tier. i always made sure the cooker was up to temperature before dropping or you get soggy or raw chicken if you don't (edit : let the chicken drain for a minute before transferring on a rack on a tray and let it sit in the warming cabinet for at least 5-10 minutes before serving to avoid soggy bottom when packed)
What you use for coating is very regional. Barberton, near where I live, is famous for it’s fried chicken; dredged in bread crumbs and deep-fried (not pan-fried) in lard. Most places just use AP flour but that kind of flour is different between northern and southern states. Northern AP flour has more gluten than it does in southern states which is why southern chicken is crispier. The solution is to cut northern flour with cornstarch; 1-2 tablespoons per cup. Flour from the south doesn’t need cutting to get the same crisp texture.
The great thing about the last round is that it showed you can make a decent gluten free fried chicken when using cornstarch. I'll have to cook a batch for my wife, who is celiac.
there's a GF fried chicken restaurant in Vancouver i went to once... it's too far to go more than once a year or so but it was SO GOOD. it's definitely doable!
@@immaculatesausage938 My partner has tried everything and we preferred 40% rice flour, 40% corn starch and 20% tapioca starch. Tapioca comes thru strong but it's good when subtle at 20%. None of them are good alone.
I freaking love josh’s facts and intelligent outlook on food. Combined with everyone else’s fun, surface level understanding and interest in what’s going on I actually kinda relate to him. I love knowing the details, the “behind the scenes” of stuff I do, make, play, watch, etc. and he seems to be on that same wavelength. You’re the best Josh!
I really feel they should let the chicken cool long enough to be easily edible. Not only is it a good facimile of fried chicken joints everywhere, but not burning yourself on scalding hot chicken makes comparisons much easier! Also I want fried chicken now.
OMGOMGOMGOMFG! For some reason I got "in the air tonight" in my head as I started watching the video. I was singing it in my head and I had just gotten done with the drum part, when Trevor did the drum part with the drumsticks! It was just super crazy. Just me?
My dad's family owned a takeout restaurant and they always fried in lard. This was from the 50s and 70s. It doesn't soak into the food so it's less greasy than oil. (I guess because it can fry hotter and faster.) Dad still uses lard to deep-fry in when they want a junk food meal...all homemade just like the old restaurant.
I wish they would just re-film Josh’s segment of the intro every episode, just to see how long it would take him to saw through a log with a kitchen knife
They just recently added the first interest hit of over 1k to the 100k I owe in student debt for a lit degree I didn't even get. If I went to Mythical Kitchen Online University, I would've at least learned how to touch hot things without burning myself or whatever Josh does for fun
First of all, Lily is my favorite.. I live for her chaos.. second, Vi and Lily together on one screen is just soooo much pretty, I can hardly stand it 🫠 please do it as often as possible.
For Wienerschnitzel (Viennese cutlet), we use clarified butter. I'm really curious about your opinion and would love if you tried that for your fried chickens too.
Clarified butter has a lower smoke point. It will burn before the chicken is cooked through to the bone. It's fine for something either small or thin like cutlets. But anything thick or boned does better with something like peanut oil, because you're either cooking at higher temp and/or longer times.
@@Vincent_Beers I'm pretty sure that a smoke point of 250°C (485°F) is plenty, considering that you usually deep-fry at around or below 190°C (375°F). It's also considerably higher than the smoke point of lard, which is merely 185°C (370°F)
It also has a higher smoke point than peanut oil. I guess you must've mixed it up with regular butter, which indeed has a very low smoke point, and definitely wouldn't work for deep-frying. Have a nice day
One of the problems with the crowding trial is that they appeared to be using cast iron, which is known for maintaining steady and constant heat regardless of how cold the thing you're adding to it is. I'm sure that the result would be different if using enamel or stainless steel cookware, which cannot maintain a heat nearly as steadily.
At the end, you should have a blind taste test to taste the best possible combination and the worst possible combination, and have them judge how much better one is
Good mythical morning fan here and now following! I love to cook but I am not necessarily blessed with skill. Watching your videos inspires me! I love you and your teams’ upbeat vibe and it makes me want to cook fried chicken at 11 pm when I should be sleeping. 😁
Personally I use mostly flour but then add just a bit of corn starch in because it does help with the crunch. I just think they added too much corn starch to the ap
ideally they would have also tested each wet dredge with each dry blend to determine best because i think there are some variable interactions at play there.
Not Josh saying kids these days can’t pay attention and are always on their phones while I’m watching this in a smaller window and simultaneously checking my email 😭
The best fried chicken I ever ate was my late sister's. She didn't follow any of these rules and I can't replicate her recipe even following her technique. I feel like she had some kind of magic. My grandmother also made wonderful chicken with a totally different method so I have to feel like some other realm is involved.
Josh, I must say, your direct statement about always using the scientific process in your video had me in stitches. 😂 It was a delightful blend of humor and mild mockery, and I appreciate how you've adapted it in an entertaining way. The synchronized cooking you and your team do, with ingredients dropped at the same time and seasoning in perfect unison, is like a synchronized cooking ballet! Before anyone takes offense, let me make it clear that my previous and current comments are all in good jest. Josh, you truly are the alluring spork-wielding deity of the kitchen-no doubt about that. Your culinary skills are captivating, and your trusty spork has become a symbol of your expertise. Who can resist your irresistible culinary charms? We're all here for the entertainment and culinary adventures you provide. Of course, let's not forget to acknowledge the contributions of Lily, (V)ianai, Nicole, and Trevor. Each of them plays their part, but it's clear that armed with your spork, you conquer all culinary challenges and keep us coming back for more. Apologies if my praise seemed one-sided. You all make a great team. By the way, Josh, I'm curious about the myths you mentioned. In your latest video, are you combining all four of them, or are they separate? I guess that's the main reason for my comment. 🤔 It would be really interesting to see you incorporate all four myths together in a future video. It could add another layer of excitement and creativity to your already delightful cooking adventures. Keep up the great work, and may your spork never lose its shine! ✨
That was NOT crowding by the definition most use. That pan is easily large enough for 4 drumsticks. Put 6 or 7 in there where they are touching and that can't be avoided...that's crowding.
I'm not sure if he mentioned it elsewhere in the video, but if it's the bit towards the end during the chicken dance, the cc says Mauritania, which is a country in Africa.
My fave ratio which gives sort of a karaage result, is 120 g flour 30 g (potato starch) 10 g cornstarch. Its crispy, and keeps that texture well, without becoming hard.
The crowding myth wasn’t approached quite right. As long as there’s space between the cooking pieces the pan isn’t overcrowded. Add two more drums to that pan, and the results would be worse, four more would be disastrous.
Josh saying L’chaim before eating the lard-fried chicken was a subtle joke that was very clever.
Pfft, ty I didn't catch that😂
This isn't the first time 😊
explain i'm dense
@@sitara7664 L’chaim is a Hebrew toast that means “to life”. Chicken fried in lard is decidedly not kosher as Jewish people are not supposed to eat pork products. Both Josh and Nicole are Jewish but both eat pork and shellfish.
@@kenlangston3451 Also, lard isn't exactly healthy
Lily's chicken dance revealed some truths about Trevor that he was not prepared to face on the fried chicken episode lmao
...Same.
Lily's chicken dance making Trevor uncomfortable and Vi just enjoying her performance is comedy gold😂
She’s blossomed for sure. Embraced the chaos and pure unadulterated silliness.
MORE LILY!
Lily is just the best.
It did not take long for them to ruin Lily.
@@kevinfager. Watching Lily's first appearance on-camera during the animal nugget episode is such a trip. You can really see how much more confident and self-assured she is now.
Not gonna lie, Lily's chicken dance was the absolute highlight of the episode.
A sexy dance I must say.
@@thegreatbambi5674bro
@@thegreatbambi5674 what's wrong with you
I laughed so hard I cried!
'thatz a different kinda chicken dance, I dont like it!' it works a little bit just in a different venue. haha!
I would love to see y’all bust brownie myths next, especially with Trevor’s baking knowledge!
Ooh, brownie myths would be awesome to see! I feel like there are so many claims about brownies that sometimes seem bogus, so that would be a very helpful episode.
@@secretforreddit Totally! They could do cocoa powder versus melted chocolate, oil versus butter, prepackaged mix versus mixing your own dry ingredients, cakey versus fudgy (though I know that’s more of a preference), etc.! 🙂
Which nut (pecan or walnut) or no nuts?
@@anitaoliver7642 Oooh, absolutely! Good one!
I thought they did that already
Nicole's analysis and reasoning for AP flour over cornstarch is unmatched.
Yeah, can't believe she got all 4 answers correct this episode for the Queen sweep.
Very concise, I feel educated
A mix of AP flour and corn starch is actually the perfect combination
@mindom that's what they tested. That's what "cut with" means.
This is the top comment and it was staring me in the face the whole time, so I was prepared for Nicole's eloquent response. Very appropriate assessment.
They should do a segment at the end of this format where they take all the worst ways and put it up against the winning one. Maybe doing all the steps spectacularly wrong cancels out the negative attributes and magically makes it amazing.
They could even work it into the show as the punishment for the loser
This idea is good and you should feel good.
If they don't do this I'm in Louisville we can meet up and make this a show together
When they first started this show, I thought they would make every possible variation for this reason
Great idea, especially given that they should have done the dredge before the rest. The starches would react differently to the wet components, the different cooking oils and possibly even the crowding factor.
To get the best results, they should have done the starch and the wet together, meaning 4 drumsticks coated in cornstarch, but each one having a different wet (egg, whites, water, b.milk). It would take way more time and 16 pieces of chicken, but would more accurately munch the myths.
V's new haircut is so cute and fluffy! it fits her face so well oh my goodness absolutely adorable
she is looking extra beautiful today for sure!
V is looking gorgeous, I was a little distracted from the chicken and nothing disrtacts me from chicken.
you like her new haircut?? not now chief, she's in the zone
I just love how this show evolved from Josh just showing off his silly cooking in the main channel to him having his own channel for silly cooking!
I wish TH-cam still showed thumbs down count
Oof... simp much for thumbs up?
Whoever designed the intro for Myth Munchers deserves an Emmy a Grammy and a Tony.
Give 'em an Oscar, too! EGOT status!
Tony Cs more like
What's wrong with me, I hate it. Perhaps I'm not their target demographic (42 yo Female here)...
Josh and Trevor being absolutely feral and unhinged will forever give me so much serotonin!
OMG I have not laughed so hard at Myth Munchers until Lily did her chicken dance, I was crying!!!!!!
AND I CLAPPED
I'VE NEVER LAUGHED SO HARD UNTIL I DID
Lily's chicken dance was the best part of the whole thing 😂😋🤣
Lily has easily become my favorite mythical kitchen member
Vi always looks great but she's GLOWING in this one!! This makeup style really suits her oh my goodness 💕💕
I was like "where's Nicole, I can hear her laughing at Josh" but then they brought her out to eat second-hand chicken so everything's cool
Trevor is so amazing I think the world of him. Josh used his authoritative tone 9:57. Definitely need more of that love when he does that my iconic dynamic duo I’m blessed. We are best friends
lily was kinda killing it in the end u go girl
having worked at KFC for a time as a cook, we used water to dip the chicken in before breading. originally we used lard to cook everything then switched to vegetable shortening. it goes into a pressure cooker for around 12-15 minutes depending how much is made. we used clamshells with six tiers that would hold 2 legs, 2 wings, 2 ribs, 2 thighs and 1 breast which is a whole cut up chicken per tier. i always made sure the cooker was up to temperature before dropping or you get soggy or raw chicken if you don't (edit : let the chicken drain for a minute before transferring on a rack on a tray and let it sit in the warming cabinet for at least 5-10 minutes before serving to avoid soggy bottom when packed)
What you use for coating is very regional. Barberton, near where I live, is famous for it’s fried chicken; dredged in bread crumbs and deep-fried (not pan-fried) in lard. Most places just use AP flour but that kind of flour is different between northern and southern states. Northern AP flour has more gluten than it does in southern states which is why southern chicken is crispier. The solution is to cut northern flour with cornstarch; 1-2 tablespoons per cup. Flour from the south doesn’t need cutting to get the same crisp texture.
The great thing about the last round is that it showed you can make a decent gluten free fried chicken when using cornstarch. I'll have to cook a batch for my wife, who is celiac.
there's a GF fried chicken restaurant in Vancouver i went to once... it's too far to go more than once a year or so but it was SO GOOD. it's definitely doable!
It was half flour and half corn starch. Only corn starch wouldn't be as good (but doable obviously)
Agreed. I also have Celiac so we do a GF ap flour and tapioca starch blend (also allergic to soy and corn) and it works magically
@@immaculatesausage938 My partner has tried everything and we preferred 40% rice flour, 40% corn starch and 20% tapioca starch. Tapioca comes thru strong but it's good when subtle at 20%. None of them are good alone.
@@immaculatesausage938 Usually find that a double fry works great for cornstarch
Lily has blossomed into bringing that chaotic Mythical Kitchen energy
I freaking love josh’s facts and intelligent outlook on food. Combined with everyone else’s fun, surface level understanding and interest in what’s going on I actually kinda relate to him. I love knowing the details, the “behind the scenes” of stuff I do, make, play, watch, etc. and he seems to be on that same wavelength. You’re the best Josh!
I really feel they should let the chicken cool long enough to be easily edible. Not only is it a good facimile of fried chicken joints everywhere, but not burning yourself on scalding hot chicken makes comparisons much easier! Also I want fried chicken now.
Josh is chaos personified
take out the personified. he is chaos. he is the reasoning for chaos. josh is behind all of the earthquakes wars tsunamis and wildfires.
chaos incarnate
OMGOMGOMGOMFG! For some reason I got "in the air tonight" in my head as I started watching the video. I was singing it in my head and I had just gotten done with the drum part, when Trevor did the drum part with the drumsticks! It was just super crazy. Just me?
Lily's chicken dance was a beautiful thing to behold, what Trevor could'nt handle is his loss.
My dad's family owned a takeout restaurant and they always fried in lard. This was from the 50s and 70s. It doesn't soak into the food so it's less greasy than oil. (I guess because it can fry hotter and faster.) Dad still uses lard to deep-fry in when they want a junk food meal...all homemade just like the old restaurant.
Josh calling out Olivia Sui with the whole "I don't wash my legs" bit
I wish they would just re-film Josh’s segment of the intro every episode, just to see how long it would take him to saw through a log with a kitchen knife
Lily officialy going full Josh today is the best 😆. "I got spit on and i lost" lol.
17:05 I understood that reference. That very strange and niche reference.
Lily: *dances*
Me: this better not awaken something in me.
yeah i do not need to feel attracted to chicken at this point in my life
Ah you beat me to it! Oh well, glad somebody said it
I love Trevor so much 😂😂 I laughed like hell when he scream cried while biting into the chicken 🤣 Lily's dance was the best too lol
I would like to know where Lily learned that chicken dance
LA raves probably lol
It was the mask man
Did not have sexy chicken dance on the Mythical Kitchen bingo board of Chaos for today. Lmao
They just recently added the first interest hit of over 1k to the 100k I owe in student debt for a lit degree I didn't even get. If I went to Mythical Kitchen Online University, I would've at least learned how to touch hot things without burning myself or whatever Josh does for fun
I love the growth of vi and lily theyve come a long way from that awkward 1st episode
First of all, Lily is my favorite.. I live for her chaos.. second, Vi and Lily together on one screen is just soooo much pretty, I can hardly stand it 🫠 please do it as often as possible.
Came for the Chaos, stayed for the fried chicken. This cooking crew is top tier
Do an episode on curing cast irons...so many different methods. Which would win?
If Josh isn’t the biggest himbo, I don’t know what anything is anymore ❤
Was not expecting the "we're just innocent men" reference from Josh and Trevor
I loved Nicole's energy at the end. When Josh asked if she consented to eating half eaten chicken.
besides the point but Vi`s makeup and hair is so beautiful this episode, the lipstick color!! stunning
For Wienerschnitzel (Viennese cutlet), we use clarified butter. I'm really curious about your opinion and would love if you tried that for your fried chickens too.
Clarified butter has a lower smoke point. It will burn before the chicken is cooked through to the bone.
It's fine for something either small or thin like cutlets. But anything thick or boned does better with something like peanut oil, because you're either cooking at higher temp and/or longer times.
@@Vincent_Beers I'm pretty sure that a smoke point of 250°C (485°F) is plenty, considering that you usually deep-fry at around or below 190°C (375°F). It's also considerably higher than the smoke point of lard, which is merely 185°C (370°F)
It also has a higher smoke point than peanut oil.
I guess you must've mixed it up with regular butter, which indeed has a very low smoke point, and definitely wouldn't work for deep-frying.
Have a nice day
As someone who grew up putting Tony’s on everything I love how much y’all love it
Nothing quite like a Mythical Kitchen video to get me bricked up on this fine ol' Friday afternoon!
"Pig stink" is a phenomenon that I've always known about but never articulated. Thank you, Josh.
The cut to Trevor slurping chocolate milk was so unexpected I spat out my drink 😂😂😂
I worked at Chick fil A ., their wet was a mix of whole milk and eggs….. I think the best wet would be half gallon buttermilk 2 eggs and 1 egg white.
This channel boosts my serotonin 🤘💜🤘
I don't know about anyone else but I love the old school sitcom intro, and the transitions between scenes.
for crowding the pan, you could also just get your oil about 10-15 degrees hotter before dropping the chicken in
Just pressing pause long enough to say V looks so good! Love the hair!
Trevor slurping chocolate milk is the most relatable transition in the whole show.
If you don't sneeze or cough when applying Tony C's, you're not using enough Tony C's
The reason the cornstarch one is good is cause that is exactly what Popeyes do, they cut the flour with cornstarch.
One of the problems with the crowding trial is that they appeared to be using cast iron, which is known for maintaining steady and constant heat regardless of how cold the thing you're adding to it is. I'm sure that the result would be different if using enamel or stainless steel cookware, which cannot maintain a heat nearly as steadily.
At the end, you should have a blind taste test to taste the best possible combination and the worst possible combination, and have them judge how much better one is
Also, we so rarely see Vi's hair out like that. It looks gorgeous!
Josh and Mythical Kitchen = chaotic fun time
"Nicole, do you consent to eating half eaten chicken?"
"Hell yeah."
😂
Good mythical morning fan here and now following! I love to cook but I am not necessarily blessed with skill. Watching your videos inspires me! I love you and your teams’ upbeat vibe and it makes me want to cook fried chicken at 11 pm when I should be sleeping. 😁
Trevor was feeling things about Lily he wasn't prepared for.
Personally I use mostly flour but then add just a bit of corn starch in because it does help with the crunch. I just think they added too much corn starch to the ap
If the AP flour and cornstarch were so close just use both like I do. Also double fry, Korean style. Hands down the best crispy crunch.
Trevor's sassy "noooo it's phil collins" gave me life
ideally they would have also tested each wet dredge with each dry blend to determine best because i think there are some variable interactions at play there.
Not Josh saying kids these days can’t pay attention and are always on their phones while I’m watching this in a smaller window and simultaneously checking my email 😭
The best fried chicken I ever ate was my late sister's. She didn't follow any of these rules and I can't replicate her recipe even following her technique. I feel like she had some kind of magic. My grandmother also made wonderful chicken with a totally different method so I have to feel like some other realm is involved.
Trevor- "its a bit like bathing thats why you dont get it"🤣🤣🤣💀💀💀💀 that one had me dead
Josh, I must say, your direct statement about always using the scientific process in your video had me in stitches. 😂 It was a delightful blend of humor and mild mockery, and I appreciate how you've adapted it in an entertaining way. The synchronized cooking you and your team do, with ingredients dropped at the same time and seasoning in perfect unison, is like a synchronized cooking ballet!
Before anyone takes offense, let me make it clear that my previous and current comments are all in good jest.
Josh, you truly are the alluring spork-wielding deity of the kitchen-no doubt about that.
Your culinary skills are captivating, and your trusty spork has become a symbol of your expertise.
Who can resist your irresistible culinary charms? We're all here for the entertainment and culinary adventures you provide.
Of course, let's not forget to acknowledge the contributions of Lily, (V)ianai, Nicole, and Trevor.
Each of them plays their part, but it's clear that armed with your spork, you conquer all culinary challenges and keep us coming back for more. Apologies if my praise seemed one-sided.
You all make a great team.
By the way, Josh, I'm curious about the myths you mentioned. In your latest video, are you combining all four of them, or are they separate? I guess that's the main reason for my comment. 🤔 It would be really interesting to see you incorporate all four myths together in a future video. It could add another layer of excitement and creativity to your already delightful cooking adventures. Keep up the great work, and may your spork never lose its shine! ✨
"that one got deep in there" Josh: "thank you!"... I died
This is the best group of four people of all the mythical shows
That was NOT crowding by the definition most use. That pan is easily large enough for 4 drumsticks. Put 6 or 7 in there where they are touching and that can't be avoided...that's crowding.
You know, I expect the Runescape references from Trevor but hearing Josh just casually drop Morytania in there made me smile.
I'm not sure if he mentioned it elsewhere in the video, but if it's the bit towards the end during the chicken dance, the cc says Mauritania, which is a country in Africa.
Love that Trevor is offended on Phil Collins behalf for Josh thinking the drum beat was Rush.
Wanted to shout out to the entire Mythical kitchen staff that everyone is so attractive
This is the greatest intro since Full House.
Never change it please.
"different kind of chicken dance" lol so freakishly terrified, that quote would make a great notification sound
Everyone's talking about Lily's chicken dance, but look at those GUNS!
1) The little interstitial bumps in this episode were hilarious, 2) Loved Lily and V together
I wanna note that batches *means* cooking multiple chicken legs at a time, and not over-crowding the pan.
So technically the real choice was batches.
Yep, 4" legs was still just a batch, not overcrowded.
Hearing "it's so wet" on full blast while I was in the shower was very strange😂
Lily: "I have like 40 followers" Vi:"You'll have like 3 more after this"....18 hours later: 980 followers (lol)
My fave ratio which gives sort of a karaage result, is 120 g flour 30 g (potato starch) 10 g cornstarch. Its crispy, and keeps that texture well, without becoming hard.
fried chicken and food myths is my favorite series in this channel. maybe fish and chips food myths?
“Life iz so much more fun when u don’t think.” @ 5:50. Nailed it on the head……ignorance iz bliss
Trevor absolutely delivered on the Tony's chant
I don't have to watch Lard taste better in frying. I'm old enough to remember the taste and difference.
I just love this intro... It's so homey at the same time taking a micky at my childhood tv shows 😂😂
The one thing I took away from this episode, is that Lily has some moves!
Lily's understated humor always gets me 🤣
The fact that Josh threw Olivia under the bus with her not washing her legs 🤣🤣
I want to enroll in Mythical Kitchen University. You will be seeing my application in approximately a month. Thank you.
That chicken dance was something from a fever dream.
I love that I thought of Jeb Bush when Josh said, "Please clap" and then mentioned him like five seconds later.
The crowding myth wasn’t approached quite right. As long as there’s space between the cooking pieces the pan isn’t overcrowded. Add two more drums to that pan, and the results would be worse, four more would be disastrous.
I love the updated intro, but I'm not really feeling "this myth munched us". Love you guys, keep up the good work ❤