Today we try the most hated foods in America. – Let’s talk about that. (upbeat music) “Good Mythical Morning!” – We’re about to uncover the official most hated foods in America. And how were these foods uncovered, you ask? (humming) – Research! – Yeah. – In February of this year, researchers released a list of the most hated foods in each state in America. – There’s 50. – Based on Google search trends. And then the Mythical crew crunched that data and compiled it into an overall national ranking. – And now we have not seen these lists. – We have not. – These lists, or this list. – We have not. – Or their rankings. – No data. – And we wanna see if we can taste these hated foods and then recreate that list using only a sample size of two. – Us. – It’s time for what’s the most hated food on the official ranking board? I bet it’s my aunt Tanya’s famous expired cheese gourd. – I do not know what a cheese gourd is. – And I don’t have an aunt Tanya. – Oh! – But I know what that is. It’s the official most hated foods ranking board! – How did you know, Rhett? – Because it’s what it says and Chase looks very official. – Oh, thanks. – Yeah, he was our brainy research assistant. – He’s kind of got the frat tuck going on in the front. Can you see that, I mean. Yeah, just give the people a peek, Chase. – I was a little late to work today. – Okay. – Rushin’. – Chase, I understand. You’re Russian? – He’s taking a Russian class. – You’re gonna help us out by populating a few on the board now. – Prost. That’s the Russian that I know. (chuckling) Yes, yeah, uh-huh. – Yeah, you gotta take the earlier Russian class, Chase. That doesn’t conflict with your time here. – The number 10 most hated food in America is carrots. – [Rhett] Carrots, okay, I get it, I get it. – [Link] All right, all right. – And then number six here. – Eggplant? – I mean eggplant is so fleshy and nasty. And when you cook it, it just gets. – Soft and good. – Nastier. – I like it in things, but I don’t think I’ve ever enjoyed it by itself. – Give us one more. – Probably not, okay. Which, I don’t get this. – Yes, thank you fly over states. (chuckling) Just kidding, just kidding, just kidding. Just kidding. – Sushi is number four and that’s all the help we get. I mean, it’s up to us to fill in the rest of the slots. – Yes, okay what we’re gonna do is we’re gonna taste and rank all the foods and we get one final chance at the end to switch ’em all around. – If we don’t get seven out of 10 of these correct, and that’s including the three he put up. So we only gotta get four. – Right, yeah. – Outta of the 10 additional ones. If we don’t do that, we must eat the most hated sandwich in America. – Okay. – All right, let’s do it. Reveal! Ugh. What is this? – Is that anchovies? – [Stevie] It’s anchovies! Anchovies are salt cured, so many people find their fishy, salty taste overwhelming. Americans have a distaste for anchovies simply because we’ve never had the best version of them. – Hold on. Now are we supposed to taste these? Because we have to, to rank it. – Yeah, that’s what we’re doing, right? – [Stevie] Yeah, eat ’em. – What’s the best version you were saying? – [Stevie] Anchovies served on top of pizza are usually the cheapest available. But fresh anchovies caught in the Mediterranean are actually soft, creamy, and almost sweet. – I’ll bet they’re not really, though. – Yeah, you’re having the American version of anchovies today. – Woo that’s salty. – This is giving me some insight into how these things might uh, we might thing about this. Because it’s gonna be foods that people run into on a regular basis. The fact that carrots are on the list is just like, your mamma served you some carrots on your plate and it’s the one thing you don’t eat, right? Even me, somebody who eats everything is just like, carrots are sort of like, I’m doing it for the heck of it. Eggplant, I don’t care. Chase hurt himself, it’s okay. His lanyard just slapped him in the face. (laughing) – Wow. – I’m sure we got footage of it. You don’t like sushi. I like sushi, but I understand why people don’t like it. I definitely understand why people don’t like this. Especially, you don’t eat these straight. But it ruins an experience that otherwise would be great which is just a pizza without them on it is how most Americans would see anchovies. – But the search term of it all makes me think that it’s not. – Gotta be lower because it’s not gonna be that common, right? – Yeah. – You’re not gonna run into it. – I was thinking… – Eight. – Yup, yup, I was thinking eight. – Yeah, we just got a confirmation buzz for that? – What was that brrr-ing? Did you hear that? – I think it’s when we– – Throw it in at eight. – I think it’s when we’re right. – Okay. – A new feature of this show. – I like to be like told that I’m right with a ding or a dong. I don’t care, either one. – It would really help us if were told along the way. But it’s not, let’s keep going. – Pew! – Turkey. Turkey? – That’s turkey bacon. – [Stevie] Turkey bacon is likely disliked because it lives in the shadow of real bacon, an American staple. – Yeah, and it tastes nothing like bacon. – [Stevie] Well, that’s because when bacon cooks the fat breaks down and creates taste compounds that are sweet, buttery, and salty. Where as turkey bacon has less saturated fat, sodium, and cholesterol so it’s chemical reaction taste isn’t the same. – It’s just lunch meat cut into bacon. – But if you went to like a different country and they were like, this our specialty, you would be like, this isn’t that bad. But because it’s trying to be bacon, and you know how good bacon is. And bacon is something that is so loved. And this is such a bastardization. Is that the right word? – Oh yeah, yes, yes, yes. – This has gotta be in the top three. – They didn’t wanna have this child. I’m totally comfortable with number three. – Oh, we don’t get the ding this time? – Three? – Number three. – You feel good about? Oh, gosh, this isn’t gonna end well. He’s just an assistant. He’s a research assistant. – No he has to ream it out before he puts it in there. – Oh. – He has to ream out the board. – Turkey bacon. – Yeah. Ding. – Pickles? I mean, people hate pickles. – Just a pickle. Not like a special type of pickle, just a pickle? – [Stevie] Just a normal pickle. – Just a normal dill pickle. – [Stevie] Apparently, some people have an aversion to the appearance and texture of pickles claiming they resemble toads. Mm-kay. – Oh, you’ve just ruined pickles for me. Thanks, Stevie. – [Stevie] Yeah, and some food dislikes are inherent. We’re born liking sweet foods and disliking bitter foods. So people who dislike the bitter acidic taste of vinegar might have a problem with pickles, which are brined in vinegar. – What’s your take on pickles? Because you’re a picky man, we know this. – I like a pickle. – If I was told you didn’t like pickles, I’d be like, this feels like it might match up. But you don’t love pickles, like– – Do you know what I’ve just started doing? – Your wife loves pickles. – She loves pickles. – I love pickles. – I mean, this has gotta be really low because there’s so many people who actually love it. – I think it’s seven or nine. – I was thinking nine. Let’s do that. – Nine! Chase, are you doing your Russian lessons on that notepad? – I was prepping for another course, but it’s in the same. – What’s nine in Russian? No. – What else do we hate? – Beets! Beets! Ba, ba, ba, beets. Now, I don’t wanna confuse things, but. – I could, okay. – Now that I’m thinking more logically about this I feel like I just had a whiff of inspiration. When these beets came into my mouth. Or my nose. – There’s no scent. – I think we ranked pickles too low and here’s why. – Why? – Think about how many times you order a burger or a chicken sandwich and you’re a person just out in America– – No pickles. – We have to think about the things that intrude people’s experience. Think about how many pickles have ruined, if you don’t like pickles, it’s on. How many things are beets on? – What is pickles on besides cheeseburgers? – [Stevie] I need to tell you beets. – Chicken sandwiches? – [Stevie] Because there’s a word in here that I need to say. – Every hamburger in America, man. – Yeah? – [Stevie] And it’s the natural chemical compound, Geosmin. It exists in soil and water and it’s responsible for that earthy smell in dirt. – And taste. – [Stevie] Yeah, in beets. – Which is the thing I precisely love about beets. I love a beet salad. – And I betcha that’s in carrots too, because they’re down there in the earth. – Because they’re taking in the dirt. – [Stevie] Geosmin. – I’m thinking down at the bottom. – Yeah, I agree. I actually think this should be nine. But we can’t move pickles yet. Let’s just put it at seven. – I know what you’re saying. – I think pickles, I think that things that are commonly intruding on people’s culinary experience in America is the stuff that we’ve gotta really rank up there. – [Stevie] The Russians love beets. – They do and beet salad has become like, you can’t get away from a beet salad if I want to these days at a restaurant. – Oh yup. – [Stevie] I said Russian. – Borscht. – [Stevie] But also restaurants as well. – Restaurant Russians. Russian Restaurants. – [Stevie] Geosmin. – Mm. Bologna! – I do hate bologna. – I do love bologna. – Like, I just. – Everything about it, man. It’s perfectly spherical. If you ever wanna know how to draw a circle. – It’s like a. – Get a piece of bologna. It’s gonna be perfect because it’s not natural. It’s so processed. Listen, I don’t eat it anymore because it’s so processed. But. – [Stevie] In the mid 20th century. – I love doing that. – [Stevie] Bologna was all the rage. It was cheap, easy to make, and became widely available with the rise of the packaged food industry. – Uh-huh. – [Stevie] Then in the ’80s and ’90s, parents grew concerned about fat and sodium levels in processed meat. – I’m concerned! – [Stevie] Bologna’s popularity diminished. And never rebounded. – I’m concerned about fat and sodium levels. Mm, Bolongaman. Listen, I probably am gonna have health problems later in life because of how much– – Did you just refer to yourself as Bolognaman? – Bolognaman, how much bologna I had. Bologna’s pretty good. – Bologna’s a staple for me at lunch. I don’t make that much. – It’s gotta be worse than turkey bacon, but I think let’s put it at five and then switch ’em later. – This was, I don’t really remember last time we did a ranking. – This is gonna get ugly. – But we were so afraid to put things at number one, just like this. I think. – Yeah, yeah. – But I really don’t remember. I don’t remember anything. I had too much bologna. – You don’t need to, it’s on the internet. And here we have it! I knew this was coming. (banging) Yeah. – I can make my own dings. – [Stevie] Link, tell us why people hate olives. – Because they’re stupid. – Did you ask me a question? – [Stevie] Yeah, I said tell us why. You take the VO for this one. Why do people hate olives? – I love ’em. – People hate olives because they taste like butt. They even have a hole, you know? It just tastes so nasty. Like, what is that taste? – [Stevie] They have to go through processing basically when they’re plucked off the tree they’re so bitter you can’t eat them. So they go through processing and it damages their taste slightly. – They put ’em in poison. – [Stevie] Yup, and it’s poison is the rest of what I was gonna say. – Well, yeah, it’s a survival instinct. You’re not supposed to eat these things. – They put ’em in lye. Which is in, if you just go in and if you were to take the stuff they put olives in and drink it, you’d die, man. – I’m scared of one. I’m scared of one. – I think this is number one, man. – It might be number one because it’s ubiquitous. – What kind of foods do you not like? Olives, like it’s. – Let’s save it, though. I’m scared of number one. We have a switcherooni. – [Stevie] It might be number one. – Yup, here’s the reason why we shouldn’t save it. We’re gonna have to switch so many. If we’re right, we know we’re right. If we’re wrong, we won’t know we’re wrong and where it’s at. – That’s okay, fine. – So put it in at number one. – All right, but we can move it to number two later. Number one. – [Stevie] Brr-ing. – Oh, that’s a good one. Brr-ing. But that’s also the same thing as when somebody calls us. – Finally. Well done steak. – Well done, yes. – Oh. Well done steak. – I’m on team make fun of you if you order a well done steak at a restaurant, so. – [Stevie] This is pretty self explanatory. It’s because the cooking process dries out the meat making it tougher and less tender. – I’m not gonna even eat it. – [Stevie] Technically, medium rare is considered perfectly cooked because the proteins haven’t started to break down, but the fat has rendered and given the steak a juicy flavor. This is not that. – Mm. It’s not bad to me. I mean, compared to everything else we’ve eaten. But here’s the problem! – I mean, if I was stranded somewhere. – Is it number two? – No way. – Chase, go ahead and throw it in. What are you? What are you doing? – I was writing this down and just. – Okay, number two. – Yeah, sorry. Dostoevsky. – Because that’s what, I mean, we’re gonna have to switch it later. But it has to go there now. Here’s why I think it could be that high. – I think I know where you’re going with this. – Because it subverts expectations. Because you’re so excited about this steak. – You ordered it the right way. – You ordered it the right way and it comes out well done and then you’re so angry. – And you’ve paid a lot for it. – Yeah. – It’s one of the more expensive things that you could buy. – Even if you send it back you have to wait. – You can’t uncook it. – Yeah. – We’re locked in right there. Let’s find out how many we actually have right. – [Stevie] Okay, so a reminder. You have get seven right and that includes the three that we’ve already placed for you. – Thank you, Chase. – [Stevie] And currently you have six correct. – No! – Yes, we are good at this. – We got six right! – We’re good at something. – Congrats. – Oh man, this is the problem, though, Link. – Shoot. – We said we didn’t feel good about well done steak going that high. And it was just relegated to that slot because of circumstances, but I agree. – But the internet chatter of it all. – I agree with your logic, though. – Turkey bacon’s too high. – I think that pickles are too low. – I like carrots, I like pickles. I like beets. They need to stay close to the bottom. – [Stevie] I really enjoy where you’ve put both pickles and bologna. – I’m willing to bring turkey bacon down and switch it with bologna. I’m willing to do that. – [Stevie] Did you hear what I said? – Because it’s clearly worse. – [Chase] Did you hear the professor? – She said she was good where we had bologna and pickles. – Oh, I think we should move well done steak because while I agree with your logic, I think that it being number two was circumstantial and we backed into it. And I don’t think we got that lucky. – And anchovies. – So it still may be high. – I might switch it for the anchovies just because people like to throw anchovies under the bus. – [Stevie] Brr-ing, brr-ing, brr-ing, brr-ing, brr-ing. – I think our source is really. – Let’ switch anchovies and well done steak. – Let’s just see what happens. Let’s see how that looks. – I think we lock in, man. – All right, we’re locking in. – [Stevie] Guys, I have some great news for you. You now have seven correct. – Yes! Okay, so what. We just did one right and one wrong? What did we do right? – [Stevie] When I said, “Brr-ing, brr-ing, brr-ing, brr-ing” you brought anchovies up. Is that what you did? – [Rhett] Yes. – [Stevie] Did I make that up? Yeah, you brought anchovies up. – I guess what we were asking is, can you tell us the official list? – Yeah, yeah, yeah. – [Stevie] Yeah, okay, we can do that. I’m gonna start from the bottom. Carrots you already knew at number 10. – Yes! Carrots! – [Stevie] Then we have pickles at number nine. – [Rhett] Wow, baby. – [Link] Yes! – [Stevie] Turkey bacon at number eight. – Oh! I know it! I’d said that we should put turkey bacon down there at number eight. – [Stevie] Well done steak at number seven. – Oo! – Seven. – [Stevie] Eggplant at number six. – Yep. – [Stevie] Bologna at number– – Yes! – That was me. – [Stevie] Bologna at number five. Sushi at number four. – [Rhett] Can’t take credit for that. – [Stevie] Beets. – Beets at number three! That is a travesty. Beets work hard. They work hard for y’all. They’re purple but they’re not an eggplant. – [Stevie] Geosmin. – People set ’em aside. – [Stevie] Anchovies at number two and olives at number one. – Told you, man. Olives number one. Okay, listen. – Yes! – I do wanna see that sandwich though. Can we see the most hated sandwich in America? – [Stevie] And more. – All right, Chase looks hungry. – Okay. – I am, I had a lot of breakfast bologna and it didn’t sit well. – [Rhett] Breakfast bologna. – [Link] So you need to eat more? – [Rhett] How is that different than normal bologna? – I get heart burn earlier in the day. – Oh. Thanks for subscribing and clicking that bell. – You know what time it is. – I’m Millie. – And I’m Alice. – And we’re in Brisbane, Australia. – And we just got, “Be your Mythical best” tattoos. – [Together] And it’s time to spin the Wheel of Mythicality! – I like the way they say tattoos. – Ta-doos! – Tad-oos! – Ta-doos! – We’ve got some tad-ooze. – They got tad-ooed. – That’s awesome! Click the top link to watch us guess the most hated thing in every state in Good Mythical More. – And to find out where the Wheel of Mythicality’s gonna land. To get the Rhett and Link plushies, join third degree, quarterly, or annual by December 31st. Visit MythicalSociety.com for details.