Today, we’re trying naked foods on the side. – Let’s talk about that. (gentle upbeat music) Good Mythical Morning! – I love these naked food episodes. They’re so practical. I also love naked swimming. – Skinny dipping. – Also practical. No clothes. Get wet. – With Naked Foods, we’re usually focusing on all main dishes, but today, we’re showing some love to our side pieces. – On our last Naked Foods, Nicolas Damian commented, “The frozen versus fast versus fancy should do sides. We’ve seen main entrees. Let’s see some sides.” – Okay! – Well, who are we to Nicolas Damian? – We’re not gonna do it. – It’s Nicolas Damian, Rhett! – The one and only. – It’s time for Naked Foods, Naked Side Dishes Edition. Naked! In this version of Naked Foods, a naked side dish means no main course to accompany it, so we’re just gonna try the sides like your friend who ask you out to dinner, but then shows up not hungry, you know? – Oh yeah. He eats the sides off your plate? – No, they just order sides. – Oh, well sometimes, I’ll get just the sides plate at the Cracker Barrel. You hand that. Oh, that’s pretty good. – Yeah, enough sides make some main dish, my friend. – Yeah, we’re gonna be trying side dishes from four different price points. The freezer section of a grocery store, fast casual restaurant, a sit down restaurant- – Sit down! – And fancy fine dining. – Oh, each round, we’re gonna pick our favorite dish individually. Stevie’s gonna tell us where each of those is from and how much it costs so that by the end, we will know how much our side taste buds cost. – But just the side taste buds. – Yeah. – I’m only gonna taste with the side of my tongue. (gentle upbeat music) These are brussels sprouts. – And these brussels sprouts have other leaves in them? – [Rhett] Yeah. – [Link] What the crap is- – [Rhett] Sometimes you get other leaves. – [Link] That is some… – These have really become- – [Link] What is that? – They became the go-to side. – A few years. – But then they’ve kind of, they faded a little bit, but it’s still hanging around on most menus in town. – So these deep fry. – They got a lot of stuff on them. A little spice. – They taste good. – That’s pretty good. – You always gotta watch out for the greasiness. Those are good, though. There’s some stinkiness going on here, though. – I like the greasiness. I think that’s what makes a good, like sort of charred. – Speaking of charred, these are also charred, like the first ones. – That’s got some vinegar in it. Consistency of these might be better, but. – They’re not as flavorful. – It’s a little more traditional. This is chopped. – These seem a little boring. (stuttering) – Is there anything else to find in there or is it just more of the same? – Just more of the same. It doesn’t look like anything was added. So doubly naked. – This is like 1987 brussels sprouts. You know what I’m saying? Before they had their, like, resurrection. – I don’t think they’re not fried at all. – No. – There’s something else. I’m gonna put that back. – This is just you so you can see what it looks like. – Oh, this is an entire bulb un-unsliced. – These are boiled in like, some ham or something. – Does unsliced mean more fancy? There’s no way, right? – They’re not that badly seasoned, but it’s just way too much brussel to take. – Yeah, it’s too much. I’d say it’s nasty. Is this gonna give me the poots? – Not a, a whole lot, but a little bit. – All right. This is very easy for me. One of these tasted good and the other ones really didn’t. – [Stevie] Three, two, one. – Wham! – [Stevie] Guys. – That’s just blowing the blowing the roof off of the- – Yeah, right. – Off the mofo. – [Stevie] We are kicking things off right with a threeway fancy pants dance! – Yes! – Hey! – Hello, Moo-chelle. Oh, where am I? – You gotta find your way in. You gotta find your way in. – Oh! Oh! – Okay, okay, okay. – I was just trying to get through. – Okay. All right. – There we go. There you go. – [Stevie] Yes, that is right. You have chosen the fine dining option from Castaway for $18. – Whoa! – [Stevie] These are $18 brussels. – $18 side? – [Stevie] Yeah. – That leaf right there that was added to it. That is a- – [Stevie] Expensive leaf, apparently. – Expensive leaf. – [Stevie] Then you have our sit down from Wood Ranch for $6.95, our fast casual from Lemonade for $4.95. And yes, the last ones are frozen. Bird’s Eye from Ralph’s for $2.25. – Yeah. That just doesn’t work. – A lot of people they’ve been speculating about who Moo-chelle is. People are saying Moo-chelle is Chase. Listen, Moo-chelle is Moo-chelle. How else could we do this? Oh, Link, aren’t you really sweaty and tired after dancing that fancy dance? – I am. I think Chase, can you come over and dab my? Oh, yes. Stab my forehead. – Oh, me too. Thank you, Chase. – Just to get the. Way to go, Chase. Chase, thank you for always being close by. Things like that. – How can that happen? Stop speculating. You’re gonna ruin yourself. – Don’t ruin yourself. (gentle upbeat music) This is coleslaw or as I like to call it, slaw. – Okay, there’s- – That’s some dry looking slaw over here on your end, Rhett. – This here is just salad. They forgot the mayonnaise. – There’s no mayo in this. Yeah, really. No mayo at all. – And this one, they took the mayonnaise that was supposed to be on this one and added it to the self. To the self. (laughs) To the mayonnaise that was already in here. Like, this is overboard, y’all. – Oh, my gosh. Still tastes good, though. – My wife invented something. Well, it’s not really an invention, but I thought it was an invention. She invented blue cheese slaw, where you used blue cheese dressing instead of mayonnaise and it is exquisite. It is like a whole nother of slaw. If you like blue cheese, try it. If you’re weird and don’t like blue cheese, well, join the 90% of the population that’s missing out! – This has got. This is very- – [Rhett] Simple. – It’s very rough cabbage. – Elegant. I actually like the flavor a pretty good bit, though. – [Link] All it is is cabbage, man. – No, there’s a little bit of something on there. This has got too much mayonnaise on it. I’m sorry. – No. Now, this is totally. I gotta say this, this looks very fancy. It’s got peanuts in it. Is there even meat in this? This is an Asian slaw and this is the swimming in mayo slaw. I’m narrowing it down to these two because that’s just too much. Okay. I’m ready. – [Stevie] Three, two, one. – Yeah, this one’s good. – Oh, we’re agreeing again. – I think it’s far and way better than the rest of them. – Now, I wouldn’t want that on a hot dog. – No, but just as a side. – But as a side? Yeah. – Not a topping. A side. – [Stevie] You have both two in our sit down, Daily Grill, for $6. – I thought we were gonna get to dance again. – I think that’s the fancy one. – [Stevie] You’re gonna get to sit down. From Rhett’s side, we have our fast casual, Patys, for $3.89. – Not anything you talk about. – [Stevie] And then the over mayo-ed one is from Kroger for $2. – Kroger, you need to slow-ger your mayo-ing. – Yeah. – [Stevie] And then the next one is our fine dining from Smoke House for $7. – What? – I said it wasn’t. It’s not bad. It just they’re not doing a whole lot. – No, there’s nothing. Fine dining? (stuttering) – No, there’s a dressing on there. It’s a light dressing. (gentle upbeat music) These are loaded baked potatoes. – Now, when do you order loaded baked potato besides with a steak? Nowhere? – I don’t make it a practice. – But with a steak, you’ll go for it, right? – Even with a steak, I don’t make it a practice because I feel like- – That’s good. – I feel like loaded baked potato is like, I don’t have a great, healthy relationship with food. I call it when I’m gonna be a bad boy and my wife says, “You shouldn’t talk like that.” But I feel like when I get a steak and a loaded baked potato, I’m being a bad boy. – You’re being a bad boy? – Yeah and so sometimes, I feel like being a bad boy. – That was good, little bad boy. – [Rhett] It’s got a great taste. – [Link] I think that’s Outback. – [Rhett] I feel like I got it. – [Link] Oh, you’re gonna get the skin? – [Rhett] I gotta get the skin because what they’ve done to the skin- – That makes you be less of a bad boy because the skin has all the nutrients. – Fiber. – Nutrients. – This is pretty good. – Some big slabs of bacon on it. – [Rhett] That’s got some creaminess going on, too. – I think the best little baked potatoes are ones where they take it out, they ream it out, mix it up and put it back in. – Like this one? – Oh, yeah. (Rhett laughing) – I was like, is he saying that as a segue into the next one that’s right in front of him? – This one’s better than that one, isn’t it? – It is, but not by a long shot. – Not by a long shot. It’s just the bacon is a little bit better. – The cheese is a little better, but the skin on this one’s better. – And there’s some sort of something. – I don’t know why I’m going back here. – That pretty good. – This one’s strange because- – You know what I really like? I like when they take all the stuff out of it and they blend it up and they put it back onto a particular- – Like this one? – Yeah. Just like that one. – But this one looks, they try to make it into like, a lobster tail or something. – [Rhett] They call it a twice baked. – Oh, yeah. You’re right. Twice baked. That’s that’s what I was searching for. Is there bacon in there? – Now, I’ll tell you right now. I’m almost sure that this is the one that’s frozen, but I used to get these all the time. Like, the first like 10 years of our marriage. – No, no, no. – We had some twice baked. – This is fancy, man. I mean, look at that. It looks like a lobster tail. – They do that with a machine, man. It’s good. Don’t get me wrong, bro. It’s good. Now, that’s just a giant potato. – Look at how big this is. This is like, I could throw this upside your head and kill you. At least knock you out. Drag you somewhere and you wouldn’t know where you were and then you’d die before you got back. – Death by potato. You think a coroner could figure that one out? I don’t know. There’s some mash potato on his skull. He was walloped with a potato, dragged somewhere. He did not realize where he was and he died. – What if you tied this to one of my feet and threw me off a pier? (laughs) – Pick a day, man. Mark your calendar. – Whoa! Taste the skin, friend. – The skin? – Whoa, the skin might send that one over the top. – What is this white stuff on here, Stevie? – Salt. That’s what, they salted it. – [Stevie] In the closeup that I have, it looked at first as if it was all wrapped in the thin layer of plastic, so I that’s not actually what’s happening. – This plastic is actual skin. – Man, I’m very confused now. – I don’t know what it is about wanting to keep eating this. – Because all of them are good. – Yeah. Nothing’s bad here. – This is like one you do at home, but the skin on that one. – Man. Okay. – Okay, I’m having to go to the skin. – You can’t go wrong with a loaded baked potato is what we’re learning. – [Stevie] Three, two, one. – Wham! – It’s a close call, but I think this one has better skin. – [Stevie] Okay, so. – Yeah, I’m going back in over here. – [Stevie] Visually, I will say, Link, you’ve you’ve picked an impressive potato. It’s from Wendy’s. – That’s the Wendy’s potato? – [Stevie] Yes! – It totally is. Yes it is. – Oh, wow! – [Stevie] For $3.99. Isn’t that crazy? I was like, dang, Wendy’s! You’re really bringing it. – Yeah, Wendy’s has got good potatoes. – Yeah. – You put the chili on top of it? Oh, doggy. – And the bacon really surprised me. I would never have guessed. – [Stevie] But Rhett? You’ve chosen the fine dining option. Flemings Steakhouse for $13. Let’s have a fancy pants dance. – I get Moo-chelle all to myself. (laughing) Yes. Yes! – I get Wendy all to myself. – Thank you. Thank you, Moo-chelle. Thank you. Thank you. – She’s of age, right? – [Stevie] And then the other ones, you have closest to you, Rhett, is the sit down from Wood Ranch for $6.95. – Good. – [Stevie] And then the one that was debatable if it was fancy or frozen, it’s frozen from Kroger for $1.75. – Kroger has redeemed themself with the frozen twice baked. That’s good. And you know what now? Chase, I’m a little bit thirsty. Can you just give me? Oh, yes, some water. Thank you, Chase. (crew laughing) – That can’t be Moo-chelle. (laughs) You can’t like, defy the laws of physics around here. (gentle upbeat music) – While we’re on the subject to side dishes, did you ever one which was better, fresh, homemade, or frozen French fries? Well, our boy Danny has the answer over there at sporked.com. He’s not actually our boy. He’s a friend. – Yeah. Well he’s a writer. – He’s a writer. – For sporked.com. – For sporked.com. – Yeah, check out Mythical’s new website, sporked.com, for food content you can use, like a ranking of the best store-bought guacs or the best gluten-free pasta. And don’t forget to follow the team as they taste through way too many foods @Sporked on TikTok, Instagram, Twitter, and Facebook, all the places. – Follow, check it out. – [Stevie] This is cornbread. – This is cornbread. I love a good cornbread. – Now, do you like a cakey cornbread or do you like- – Cakey, muffin, big slab, or individual thingy? – This is super cakey. – I like a undercooked cakey cornbread. – I like all cornbread. It depends on what mood I’m in. – That is good. It’s sweet. – [Rhett] That’s like somebody’s mama made it. – It’s soft. I feel like it came from a mix that a mama made. – A mama made a mix? A mom made mix? – A mom made mix. – Did the mom make the mix or did a mom make the muffin from the mix? – I don’t love these. Mom didn’t make the mix. – You don’t like the individual? This is like what you get- – I like just kind of like almost raw. – But what about the crust, man? This crust is great. – I’m going for the part that I like the best to decide which one I like the best, okay? – Well. – It’s a good taste, but not as good as that one. – Disagree, but. – You like that taste better? – I do. This one is oh, my God. Look at the inside of this thing. – This one is gushy. – Holy hell! – That is nice. (laughs) – [Rhett] That is incredible! – It’s mushy. – What? Now, tell me that’s moist enough for you. – It’s greasy. It’s spicy. It’s moisty. – Good gracious! That’s so much better than the rest of them. – Yeah and it’s big, too. That’s like an appetizer. Then you got this sad looking boat. – Well, something’s hiding in there? Nope, nothing. Just more cornbread. – Yeah, what is that? Nothing. – Now, that’s dry, friend. – It doesn’t taste bad to me. – They all taste fine. – It tastes okay. You know? I need more cornbreads in my life. – I think that’s just dry. This is something special, though. It really is. – That almost transcends cornbread. – Yeah. It’s almost, it’s probably got another name. – [Stevie] Do you even need a three, two, one for this one? – No. I just need more time to eat it. – Did I fake you out, Stevie? – [Stevie] Guys, you will not believe it, but the cornbread’s from Wendy’s. No, I’m just kidding. (laughing) (Rhett and Link laughing) No, that is our fine dining option from Hatchet Hall LA for 20 bucks. Moo-chelle, get on out here. – (laughs) Sometimes, I have to share you, Moo-chelle. I’m okay. I hope I don’t dislocate your shoulder. I’m coming through. Oh, he’s coming through. Now, I’m coming through. – Okay. – Oh yes. Thank you. – It’s over. Yeah. No big surprises here. – Oh, I’m so thirsty after dancing! – [Stevie] Okay. So the one that you thought- – I’d love to get a Coke from Chase. Look at that. Chase’s hands. Thank you – Chase, you’re awfully quiet – [Stevie] That you thought was mama made. Maybe Ralph’s mama made it because it’s our grocery store version for $1.32. – Good on you, Ralph. That’s good. – [Stevie] And then you have our sit down, Horse Thief BBQ, for $3.75. – I like that one better than that one, but they’re both pretty good. – [Stevie] And then the last one, I thought you may be able to guess because I remember this from my childhood. It’s from Boston Market. – [Rhett] Oh, yes. – Yes, I do remember that this is from Boston Market. – [Rhett] Yes. – And I’ve always loved the Boston Market cornbread and now, I wish I would’ve voted for it, but this is- – It’s too dry, man. – This is not as good as it normally is. – [Stevie] Well, you normally don’t have it right next to a fine dining version. – Yeah, right. True. – It’s usually moister, though, and I’m still on team Boston Market for this, if it’s wet. – [Stevie] Okay, the lowest pot possible total was $7.32 and the highest possible was $58. Rhett, your perfect meal total was $57 and Link, your perfect meal total was $47.99. – Hey, pretty expensive boys today. – Yeah, when it comes to the sides, we’re willing to pay. – Yeah, we like some high prices. – Thanks to subscribing and clicking that bell. – You know what time it is! – Hi, I’m Hannah from South London, England. Behind me are my brussels sprout plants named Rhett. And beside me, my tomato plants, all named Link. It’s time to spin the Wheel of Mythicality. – (laughs) She named all her tomatoes you. (laughing) Gotcha! Click the top link to watch us decide who or what icon we’d slideline, if we had to, in Good Mythical More. – And to find out where the Wheel of Mythicality is gonna land. Head on over to sporked.com for expert rankings of your favorite foods, like the best dill pickles and the best chocolate cereals.