Hurry up. Your Naked Foods are getting cold. – Let’s talk about that. (bright music) – “Good Mythical Morning.” – And happy Juneteenth. – Here at Mythical, we take the opinions of our employees very seriously. – Unless they criticize anything having to do with us. – Of course. – And then as you know, we can’t hear them. – Right. – Like literally, our ears cease to function. – Yeah, our doctor, we have the same doctor, says there’s no cure, he’s a urologist. But you know whose opinions, especially about food, we really do trust? – Our urologist. – No, no, our senior staff writer and professional food taster over at Sporked, Jordan Myrick. – Hi. – [Rhett] She’s right there. – [Link] And there’s Jordan Myrick. – Yeah. – Yeah. – A lot of people don’t know this, but I’m also their urologist. – Surprise! – All right, so at Sporked, you know, you’re like a taster of the people. – Yes, at Sporked, I’m not always necessarily picking my favorite things, but I’m picking different things for people of different palates, that might have different tastes, different budgets, all different things like that. – And not necessarily fancy? – No. I would say hardly ever fancy. – Well, do you think you have a fancy palate? – I can have a fancy palate when the mood strikes. – Okay. – Okay. So today we’re gonna be able to analyze your preferences at the different price points. – All right. I’m excited. – And ours. – Yeah. It’s time for Naked Foods. Jordan Myrick from Sporked Edition, Naked. (bright music) – [Stevie] Okay, boys, today you’re tasting Jordan’s favorite dishes at various price levels, low, mid, high, and fancy. And some the dishes you try today will be from their favorite places to order them. You’ll pick your favorite and I’ll tell you where each one is from and how much it costs. And by the end, you’ll know how fancy your palates are when it comes to Jordan’s favorite foods. – Jordan, what do we have here? – This is shrimp and grits. – It sure is. – This is shrimp and grits. – It’s so exciting. – Good choice. – Thank you. – How good this stuff looks. – This one has like greenery on it. There’s the grit. – There’s some ham. – And there’s the shrimp. – All right. – There’s a tail on the shrimp, which makes it a little more difficult. – [Jordan] Do you eat the tail or do you not eat the tail? – No. – Okay. – You eat tail? – My family does eat tail. (Jordan screams) – Whoa! (Jordan screams) Whoa! How did that happen? – Well, Link doesn’t. – Okay. Link can’t even eat shrimp. Yeah, my family will eat the tail if it’s like crunchy enough. – If it’s fried? – [Jordan] If it’s fried. But also if it’s like that. – I learned that like a couple years ago that you can eat it if it’s fried. – Oh yeah. – But not like this. – [Jordan] You can eat anything if it’s fried. – Good gosh, that’s a good shrimp and grit- – Man, that is so tasty. – This one has little shrimp, but it also has- – [Rhett] He’s got a tail. – Medium-sized shrimp. – [Rhett] That one, the tail fell off. – There’s sausage in this one, but yeah, this one is tailless. – Wow. Totally different flavor profile, tangier. – It’s almost smoky. – That ham or sausage or whatever it is. – [Link] Mm-hmm. – [Rhett] Wow. Now this one- – [Link] It’s like a Polish sausage. – This one is like someone- – This looks fab. – So what did you ask for? You asked for shrimp and grits. Okay, shrimp and grits. This isn’t shrimp and grits. This is shrimp and grits. You see the difference? – They had that delivered from a hospital. – I mean, I’m not- – Yeah, that’s now one of the tiers of Naked Foods. Hospital. That’s sad. – I’m not eating that shrimp. I’m not wasting my stomach space. – Yeah, it’s very rubbery. – Did you eat the tail? – I didn’t eat tail. Now this one looks good too. It’s very gravy forward. – [Rhett] It’s soupy. – Good gosh. The shrimp’s so big I can’t get it out. – [Jordan] I love that. – Look at how big that shrimp is. – That’s awesome. – [Link] Good gracious. – Not as big of a fan of this one, but it does have a big shrimp. I gotta eat that big, good golly. – I’m trying to decide if, there’s so much gravy in this. It’s very good, but- – I’m having such a good time. I’m just having such a- – This is yet another thing that brings us together into potentially- – Good God. – Different versions of the same person. – Sure. – Because if I see shrimp and grits on a menu, it’s hard for me to resist. I’m ready to vote. – Wow. There’s two good ones, there’s one incredible one. – And I think I go fancy when it comes to this. – [Stevie] Three, two, one. – That is some of the best- – Yes. – Shrimp and grits I’ve ever had. – I’ve ever had. I’m dying to know where that’s from. – [Stevie] Well, you have both chosen the fancy option. It’s Yardbird for $37. – Yardbird. – [Stevie] It is not Jordan’s favorite. Jordan’s favorite is the last one with a big shrimp, which is our high option, Fixins Soul Kitchen for $20. – Really? – Yeah, it’s really good. It’s from Fixins Soul Kitchen, which is a black-owned restaurant in Downtown LA. The food is delicious and I think the price point- – Really good. – Is reasonable. I will say that I haven’t tried that Yardbird one because it’s $36. I don’t typically have $36, so I would like for that to come over here for me to taste it. – Yeah. Pass that to Jordan. – Oh, look at that. All right. – But we both did fancy. – [Stevie] Yeah, you both chose fancy. – Here you go. – [Stevie] And I thought maybe today, I don’t know, I wanted to switch things up a little bit. Like take our minds off of loss and maybe introduce what I’m calling the Fancy Pants Prance. If you’re interested in that? – Yeah. – [Stevie] Just to move in a different direction. – So it’s less of a dance and more of a prance? – Sure. – Yeah, it’s more of a prance. Maybe some new music. Yeah. (upbeat music) – [Link] I know how to prance. (upbeat music continues) (upbeat music continues) – Now that’s a little dancy. You got a little dancy there. – And then I got a little prancy and then I got tired. Yep. We need to edit that down- – [Stevie] That’s a lot of music. Yeah. – Too much. – You know what? You’ll have more opportunities to work on your prance, but I think you’re getting there. – But I think this is the thing that fanciest matters the most. What did you think of that? – I think this is delicious. It’s a not quite traditional enough for me. – Oh, okay. – It feels like nice shrimp on top of nice grits. – Yeah. – It doesn’t feel like something my family made, you know? – Okay. – I get that. You’re from the area, so. – It’s still good- – I am from the South. Yes. – [Stevie] The other two were our mid price point. Another Broken Egg Cafe for 19.99, and then- – Good. And that’s a good place. – Great. – [Stevie] I mean this is our low price point from Walmart, which is $1.53 per, this is- – Is it out of all seasonings? – [Stevie] Why do we even do this? Like, we got- – Why does Walmart do this? – [Stevie] We got great value shrimp and Quaker Grits and put the two together, like this is a travesty. – Oh, so you guys did exactly what we thought. – Yeah. – Yeah. – You just did shrimp and grits. – Okay. – Yeah. – Well, it showed. (bright music) – [Jordan] This is chicken larb. – What is chicken larb? – Oh, it’s great. – It’s so good. – I’ve never had this. – [Jordan] It’s essentially like a ground meat or protein salad, you can do it with pork, tofu. – [Rhett] You’re gonna love it. – [Jordan] It’s so good. So flavorful. – Oh, it’s a Thai dish? – Yeah, it’s like a Thai salad. – I love it, it’s spicy, it’s tangy. – Oh yeah. – [Stevie] Now I will say for this round, we only have three options, but two of them are technically Jordan’s favorite. And also the third one is the only restaurant that I’ve had and it’s one of my favorite restaurants. So I don’t think you can go wrong. – Can’t go wrong. – Can’t lose. – I love that. I’m curious as to what level they ordered these, ’cause I normally order extra spicy. – [Crew Member] Whoo! – Oh, you go all the way? – I do. – At a Thai restaurant? – Yeah, I lock eyes with the server and I say, “Extra spicy.” – You like you mean it- – And I mean it. – And I mean it. Well, ’cause you know, a lot of times they think, oh. – Yeah, yeah, yeah. – Yeah. – “You want extra spicy?” – [Rhett] Right. – And I get that. – These feel medium to me. – Do you struggle and like it, or do you not even struggle? – I typically don’t struggle. And if I do struggle a little, I like it. – This is smokier. – A lot smokier. And hotter. – This is more what I’m used to and I like it more. It’s got more vinegar in it. – Over here, this one feels a little- – Dry. – Doesn’t look as good, but- – But let’s see. Oh, that’s even tangier in a different way. It’s got that like- – [Link] Very good. – What is it that makes Thai food a little bit sour? – Lime or lemongrass or galangal. – [Rhett] Lemongrass. – I just can’t believe I’ve never ordered this. I mean, why am I just going with the pad Thai every time? This is where it’s at, yo. – Branding. – Yeah. Gotta have a better name than larb. – I think it’s kinda nice. – I’m just eating larb by the spoonful. – Larb. – [Jordan] Larb. – It sounds like something you would sprinkle over something that you were growing in order to kill the things that you didn’t want to kill it. – Wow. – You put some larb in your yard? – [Stevie] You ready to vote? – Yep. I love it, I love this. – [Stevie] Three, two, one. – Well, bam. Yes. I almost went with this one. You almost went with this one? – It’s a little too sour. – Yeah. – This is the sweet spot. – [Link] That right down in the middle, it’s too smoky. – Another bite. – Okay. – All great though. You’re right. – [Stevie] So you’ve both chosen the low price point. Sapp Coffee Shop for $12. It is one of Jordan’s favorites. – It’s just a coffee shop? – That’s what it’s called. But it’s actually a noodle shop. – [Rhett] Yeah, coffee and larb. – And it’s one of the best Thai restaurants in Los Angeles. – Nice. – Sapp? – [Jordan] Yeah. S-A-P-P. – All right. – [Stevie] And then the middle plate is the high option, Jitlada for 17.95. – Hmm. – [Stevie] And then the last is the mid option, Ruen Pair for 14.95, which is another one of Jordan’s favorites. – Okay. – They’re all good. And they’re all very distinct. Which is- – Yeah. – You know? There’s something to say for that. (bright music) – This is Cotton Candy Randy. – Hi Daddies. Do you like my pin? It’s the June Pin of the Month. Only available for 24 hours at Mythical.com. It’s me Cotton Candy Randy as a beautiful mermaid. It’s the Cotton Candy Mermandy Pin. – Oh. Huh. – Yeah. Do you wanna hear a sweet nothing? – Well, always. Yes. (deep breathing) – Go to Mythical.com to get your pin now. – That’s so sweet, Randy. – Yeah. Hey Link, me and your dad are starting a podcast where we talk smack about you and watch classic episodes of “Hannah Montana.” (crew members laugh) – Hi Jordan. – Hi. – See you later at synchronized swim class. – Looking forward to it. – Bye, everybody. – [Jordan] Bye. – Bye. – Wow. Start a podcast with your dad. – This is chicken and waffles. – [Jordan] This is chicken and waffles. – Oh, okay. – Oh man. You gotta love Jordan Myrick. Jordan knows what’s up. – Okay. – There’s a chicken leg here with my name on it, and there’s a waffle over here with my face in it. – [Jordan] Link, are you leg? – I’m a dark meat man, yeah. – [Jordan] Me too. – Well, all this is dark meat. – Really? – Mm-Hmm. – I’m just telling you. – [Rhett] Okay, I’m gonna get some chicken and a waffle together ’cause that’s how I usually do this. – [Jordan] Rhett, what type of meat are you getting? – I like the breast because I like as much chicken together. But I’m a dark meat guy as well. I’m a all chicken guy. – Okay. – You know? I get it. I get it. If I make chicken sandwiches, I cook with thighs. I know about the moisture content. – [Jordan] Thank you. – The waffle has green flecks in it. I don’t know. I don’t know. I thought I knew where this waffle was from, but I don’t now. It’s good. I thought it was Roscoe’s for a second, but- – I think that’s Roscoe’s. – Maybe this, no, I think maybe this is, I’ll know it when I taste- – [Rhett] Actually, yeah, I think you’re right. – I know it’s not this one because this is like a chicken. – [Rhett] They don’t do square waffles. – [Link] This is a chicken schnitzel. – Which actually- – And a square waffle. – It makes it super easy to do chicken and waffle when you do it like this. – That’s nothing to complain about. – [Rhett] It’s pretty daggone tasty. – Mm-hmm. A nice schnitzel. – Also, are these all buttered in syrup? And what’s the deal? What are we working with? – Yeah, they’re buttered- – There’s stuff on ’em. – All right. – And there’s like syrup soaked in it. I think that they. – Okay. I do butter syrup and hot sauce on the whole thing. – Of course you do. – I don’t put the hot sauce on the waffle, but I do put it on the chicken. – [Jordan] I do it all. Now do you want- – That’s surprisingly good. – There’s something in the batter of the chicken that I didn’t love. I can tell you right now that I’ve looked more closely. – This is Roscoe’s. – No, that’s Roscoe’s. – Because Roscoe’s has a thinner waffle. I haven’t been in like- – Yeah. – I haven’t been since pre-pandemic. – Gotta go back. – Wow. They do takeout. – That’s my least favorite so far. – What do you not like about it? The chicken is great. Chicken is very classic. – I don’t like the spice profile on the chicken as much. It’s weird because between these three right now, I like this one that doesn’t even have bones in the chicken. But let’s see here. – It’s a classic chicken, man. – See that? The reason I like the breast is ’cause look at that. Look how much meat you can get in a bite. – And then this right here, I mean, look at how thin this waffle is compared to the other ones. And how little the little, what are those squares called in a waffle? – Waffle squares. – I would call ’em crevices. – Crevices are small. The waffle at Roscoe’s- – Has cinnamon in it. – Is cinnamony. That crunchy is just begging for some hot sauce. – I don’t know if it’s just the first time I had chicken and waffles was at Roscoe’s, but- – [Link] The nostalgia factor- – I like the thin waffle with the chicken and waffle is a much more manageable thing. That chicken is just so good. – This is tough for me. – Yeah. I don’t like it as much. I’m actually putting that one last. You’re thinking about putting that one forward. – Wow. – Okay. I’m ready to vote. And if you’re still gonna be eating, then I’m gonna keep eating too. – [Stevie] Two, one. – Yep. Gotta go Roscoe’s. – Roscoe’s is the best. – But I’m very interested in what these other ones are. – [Stevie] So that is Roscoe’s. It’s also Jordan’s favorite. – It is. – It’s our mid price point. It’s 16.80. The first one is our fancy dish from Yardbird again, for $42. Then the next one is. – What is this restaurant? – Dang, Yardbird. – I know. Our high price point from & Waffles, for 19.99. – This one? – And then the next one. Yeah. And the next one is our low price point. Dinah’s, for 14.70. – Dinah’s got a good logo. – Dinah’s is really popular. It’s beloved. – That’s true. – They’re all good. Actually, having tasted all four of ’em, this became my least favorite as I went back to it. – Okay. – Okay. – So it was like, it tasted really good after this one. And then as I went back and tasted all the chicken again, the one without the bones just wasn’t as good. – But gimme that Roscoe’s Chicken and Waffles. It’s so good. – [Jordan] It’s just too good. – And get yourself some of those cheese, egg, scrambled with onions, whoo, that’s good. – That is how I eat my scrambled eggs. – No. Are you serious? – Extra cheesy with onion. I’m not kidding. My girlfriend makes that for me almost every morning. It’s the only thing she can cook. – Well, maybe y’all should just move in together. – Should we? – Let’s just be the same person. – Okay. That’s wild. – Let’s do the twin thing where they don’t know we’re twins and only one of us shows up and they don’t know. – Wow. Okay. So I was gonna suggest dressing the same- – “Parent Trap.” – Every day, but I love your idea too – Yeah, do that. (bright music) – [Jordan] This is a chocolate cupcake with chocolate frosting. – This is a chocolate cupcake with chocolate frosting? – I think it is. – Start small. – We have chosen the same- – Why you got a fork? – I thought I was just gonna go like this. We have chosen the same favorite every single round so far. – Mm-hmm. – That’s never happened. And most of the time it was also your favorite. – [Jordan] Yeah. I love that. – We are all on the same wavelength when it comes to your taste. – I think that’s beautiful. – Yeah. – Yeah. – I wonder if that’s gonna happen this round. ‘Cause there’s one cupcake in particular that’s sort of like calling my name right now, but I’m not there yet. So I’m just gonna kind of go through these little ones. – [Jordan] Okay. – Mm. – With sprinkles. That first one tastes like something you get at Walmart. – What? I thought the first one was great. – [Rhett] It tastes like something you get at Walmart. – But here’s the thing, I don’t really like cupcakes. I went to a party this past weekend. Graduation party I think it was. I don’t know. I don’t know what we were celebrating. – That’s crazy. – The more I think about it. – [Rhett] What’s this party? – Hey. – That’s only supposed to happen if you get really old. – Somebody says “Party,” I’m there. And they gave me a cupcake, and I ate it on the way back to my house and then I threw the rest of it away. – [Jordan] What do you mean ate it? What part did you eat? – I took a bite. – [Jordan] Oh. Okay. – So that second one also tasted like something. I mean, Walmart cupcakes aren’t bad. I’m not saying they’re bad. – That’s good. But look at this one. It’s freaking huge. – [Rhett] This one is something else entirely. – And there’s like chocolate, but then caramel and then salt. – Oh God. – Wow. – It’s not just good ’cause it’s big. It’s good ’cause it’s good. – [Link] That is rich. – Good Gosh, it’s rich. – Yeah. I don’t know if I can keep eating it, it’s so rich. – Yeah, I see how you ate some of mine. – This might be where we part ways. Well, I’m just gonna keep that one intact. Maybe Jordan wants to eat that one. – [Rhett] That’s a good thought. – And then this one. What about that cupcake place where you get a cupcake through a window? – Sprinkles. – How’s that? – I don’t think it’s very good. Unless they wanna have me do some kind of ad. Then I love it. – [Rhett] Right. – This cupcake is unabashedly bad. This is the bad one. – I don’t agree. I think all three of the small ones are like pretty run of the mill. – All right. I’m ready to vote. – Three. – It’s not even close. – [Stevie] Two, one. – I’m actually not going with that one ’cause it’s just too much. – Wow. – It’s too much for me. This one, it was light on the icing. I’m not great with icing so I want the lightest icing, and the cake was surprisingly moist. – [Stevie] Okay, there were a lot of jabs thrown in this round. I’m gonna start with the final one that Link really crapped all over. That would be Jordan’s favorite. – [Jordan] Let’s talk about this. – And I didn’t wanna say anything. When Link said that, I was like maybe my taste buds are fooling me right now, but I actually thought this one was. – [Stevie] It’s our mid price point. – Yeah, better. This was cheap. – Magnolia Bakery for 4.15. – So what I like about this cupcake, is that first of all, it’s extremely affordable in the world of like fancier cupcakes. I think the ratio of icing to cupcake is perfect because I like a lot of icing. – It is a lot of icing. – And I think the icing is like perfectly chocolatey without being too dense. I think the cake is light. It’s like enough without being too much. I think it’s perfect and I think you’re wrong. I’m sorry. – [Rhett] You know what, Jordan? Jordan? – Well, you got reasons, I will give you that. – This is where you and I are in sync because I am. I’m an icing guy. – [Jordan] I love this. – Yeah, I’m not an icing guy. – It’s great. – Delicious. It’s a great icing. – I would love it, just me, a bathtub. – [Jordan] Yes. – And a big tub of icing. – I love it. You know what you should do? You should take a tub of store-bought icing and you should put it in the freezer- – No. – And it becomes like a fudge-like consistency. It’s really good. – Okay. – [Jordan] Yeah. It’s like DIY fudge. – [Stevie] Okay, but Link wasn’t the only one unknowingly throwing jabs. Because that first one that Rhett said was from Walmart, is actually our high price point option from Sweet Lady Jane’s. – Okay. – For 5.50. – High. Okay, whatever. – [Stevie] And then Rhett, you did choose our fancy cupcake from Valerie Confections. And I’m sorry, but Valerie Confections would like me not to call it a cupcake. They would like me to call it a cake. But it’s a cupcake. – It is pretty cake. – [Stevie] For 6.67. – Almost 6.66. – [Jordan] Wow. – [Stevie] Let’s see the prancing, shall we? – [Rhett] We shall. (bright music) – Where’d he go? There he is. (bright music continues) Where’d he go? There he is. – I’m not feeling this. I’m not feeling the prance. I gotta say I just like dancing more than prancing, you know? – Yeah. I can tell your heart wasn’t in it. – Yeah, I mean, that third prance across the screen. – Too much. Kinda like too much icing. – I appreciate it, Stevie, that you’re trying something new. But I just feel like I’m not feeling the prance- – [Stevie] Oh, you’re putting it on me? Okay. – [Rhett] Yeah. – [Stevie] Yeah. Well, I thought you did a great job. – Oh, thanks. – But I understand. We can explore. – Okay. – [Stevie] That last cupcake was our low cupcake price, you know what I’m saying, from Kroger, it was only 42 cents. – Wow. – 42 Cents? – [Stevie] So a real steal there. – Dang. – [Stevie] And the lowest possible combined total today was 28.49. And the highest combined total was 103.62. – Wow. – [Stevie] Rhett, your perfect Jordan meal was 72.47. And Link, yours was 71.30. – Wow. Pretty close. – Very close. – Pretty close. – Do we know what your price point was for your own meals? – Anyone? (crew members laugh) – [Stevie] No, we do not. – No. – It was pretty close to ours, because- – I think it would be similar. Yeah. – ‘Cause I picked your favorite three out of four of the rounds, there was only, no, no, two out of four of the rounds. ‘Cause this is your favorite. We didn’t pick that one. I’m sorry about that. – That’s okay. – But then I ate all the icing. – That’s fine, yeah. – We’re good. – I appreciated you doing that. Yeah. – We’re good. – [Rhett] I did it for you. – I undid everything with the cupcake shade? What about the scrambled eggs? – I don’t know. I have to think about it. – Yeah. Forgot about that. – Thanks for subscribing and clicking that bell. – You know what time it is. – My name is Megan and I’m from Lynchburg, Virginia. And I’m getting ready to try the Sporked Recommended, On The Border Salsa Con Queso. And now it’s time to Spin the Wheel of Mythicality. – It’s going be good. I’m gonna tell you right now. They got it figured out over there. Click the top link to watch this. Try and guess whether these D&D spells are real or fake in “Good Mythical More.” – And to find out where the wheel of Mythicality is gonna land. Available today only, be a part of his world when you shop. June’s Pin of the Month, Cotton Candy Mermandy at Mythical.com. (no audio)