The steaks have never been higher. Or more international. – Let’s talk about that. (cheerful music) Good Mythical Summer! – We’re living it up for the summertime! And look at this, we got waves behind Rhett, we got mountains. – [Rhett] Cactus, the sun. – It’s road trip themed Good Mythical Summer in our studio. – Wow. (crew laughs) – Hey. Contain your excitement. – I’m so happy. – For the next eight weeks, we’re gonna be putting out new episodes of Good Mythical Summer every Monday, Wednesday, and Friday. – And, listen up, y’all, starting this Saturday, there’s gonna be new episodes of Good Mythical Weekend! – Good Mythical Weekend? – Yes, every weekend, your favorite Mythical crewmembers playing wild games, the likes of which you will not want to miss. It’s gonna be a hot, hot summer. – Speaking of hot… (Stevie laughs) – Hot, hot! I’m trying that. – Do that. – Hot, hot! – Hot hot? – I thought about going “Hot, hot” with two, but then I was like “Hot hot” so you can’t see I’m doing it. – Yeah, I don’t know what you’re doing. – Just, I’m trying to get something to catch on with the kids. – Can I keep going? I had a thing, can I keep going? – Generation Z is just all so absurdist. Hot, hot. Nothing is explainable. Hot, hot. It’s just something, hot hot, they do things like that. – Okay. We’ll try again. I mean, I also had a bit. Can I try and do my bit now? Speaking of heat, how do you like your steak? – Well done. – I know for a fact you like your steak medium rare. – No, I like it hot hot. – So I was setting you up to say “Medium rare” so that I could then say, “Around the world, steaks aren’t medium rare at all, Rhett. They’re actually quite common.” And that would’ve been really funny. A lot funnier than the “Hot hot” thing that you decided to do. – Ah, you’re right. – And we’re gonna taste five different steak dishes from around the world, and guess where they came from. – Medium rare. – Too late. It’s time for… ♪ Where in the World ♪ ♪ Do These International Steak Dishes Come From ♪ (acapella music) – [Stevie] The Mythical Kitcheneers have recreated famous steak dishes from around the world, and you’ll be throwing a dart at the country you think they came from. Chase, the long horned cartographer, will measure how far you are from the correct answer. – Long horn cartographer? – Yeah, I think I kinda messed this one up. – [Link] You’re supposed to be a cow. – I was gonna do a bunch of horn jokes, I got a vuvuzela as (indistinct)… – [Link] Because it’s a… – They were like “Do the long horn cartographer.” I was like “‘Kay, gimme a vuvuzela, it’s the longest…” Like woo bavoo, yeah, vuvuzela. – You don’t say “Vuvuzela” into… You need to blow into it. No, like… – He can’t even use the long horn. – Purse your lips. – [Link] Like a trumpet. – I’m trying so hard. – [Rhett] Make it the loudest farting noise you ever made. – [Stevie] You’re making Chase cry. (vuvuzela buzzes) – [Rhett] No, don’t stick your tongue out! – Yeah, keep it, he’ll keep working on it. – Can we get a tutorial? – Closest one to the answer… – Wins the round, yeah, yeah, yeah. – [Stevie] The winner will receive a miraculous visit from an old friend, and Rhett, you won last time, so Link, you get to use the human meat thermometer advantage in the round of your choice. – That sounds invasive. – Okay, great. And I’m afraid of this one. – This is a little tartare. – This is beef tartare. I don’t, why can you just chop up raw beef, group it into something, and call it a dish, is beyond me. – I mean, you know me, I like my steak well done, so. – This is… I mean, is this even safe? – When the steak is really tasty, I actually really like this. (plate clinks) Don’t think about it as raw muscle. (crew giggles) Don’t think about it like you just went up to a cow and took a bite. Don’t think about it like that. Think about it like it’s just meat. – I mean, it’s tender and it’s flavorful, but, yeah, I can’t get over those facts. Oh yeah, bravo, Trevor. – [Trevor] Thank you! – You took some raw meat, and you grouped it. – It’s a great grouping. – Now you’re going first, so tell me everything that you know about tartare. – Well, if this isn’t Italy, then I don’t know what’s up and what’s down anymore, right? I mean… You got the Parmesan on top, you got some sort of oil involved. It feels like this is coming from Italy. I’ve been thinking about my tosses. I’ve been so bad at my tosses. – Yeah, get that- – And I think it’s because I try to get close, you know I try to get as close as you are, and I try to really think about it. I think for this, I’m just gonna keep my seat. And I think I’m gonna- – Keep your seat, I like it. – Instead of looking at it and really lining it up, I think I’m just gonna act like a stranger snuck up on me, turn and throw. – I love that. – I’m throwing at Italy, though. So I’ll do a double take. Whoa! Hey, that’s not bad. I mean, that’s at least as good as I woulda done. – You sunk it pretty deep, too. That piece of, you’re gonna eat all of that, dude? I can feel a piece of tartare trying to make its way down my esophagus, and it just won’t go all the way. – I mean, I don’t order it, but if the group orders it, I get it. – The only place I’ve had it is, we were in Amsterdam when we got beef tartare and I was forced to eat it because, our agent kept raving about it. You know how agents are. – Oh yeah, those agents and their tartare. – Raving about tartare. “Okay, agent, I’ll eat your tartare.” – And we had already eaten, so it was kinda tough. – We had already eaten, so it was bad. – Pretty tough. Pretty tough. – I guess that does bring me to Italy, I mean that’s the closest place to Amsterdam that I was when I had it. And I’m gonna look right at it and throw it. – I suggest that for you. – [Link] Yes! – Oh, wow. That’s pretty dang good, Link. – [Stevie] You just had carne cruda all’albese, uh-oh. – [Chase] Sorry. (crew laughs) – That sounded a lot like a Spanish word. – [Stevie] Which translates to “Alba style raw meat.” It’s a spin on steak tartare that is topped with white truffles, which are unfortunately out of season right now, sorry, and Parmesan cheese, to reflect its regional roots in Alba, Italy. – Thank you, Rhett. – About to say, I thought you were about to say it was gonna be down there in Brazil, you said “carne.” Is carne also meat in…? – [Stevie] Yeah. – Italian? – Oh. Do you know what pirates and trumpets have in common? They both murder the high Cs. (crew laughs) All right, Rhett, you had 14. Link, three. – Wow, that was a good toss, Link. – Thank you. – Do you need him to blow his horn right in your mouth to get the steak to go down? (Chase sings highly) – Not yet. – He’s just humming into it. (acapella music) We got a little smorgasbord here, Link. – Yeah, we do. – Not that it’s German. – Chips, well there’s steak here, and then there’s, there’s something weird on top of the steak, and then there’s chips. – Probably roasted garlic. – What is that on top of the steak? – [Rhett] Probably roasted garlic. (utensils scrape) – Think it’s roasted garlic. – That’s so good. – That is very good. – [Rhett] And what do we got over here? – Lot of starches. You got rice and potato chips? I rarely eat rice and potato chips together. ‘Cause I’m not given the opportunity enough. – Try that on for size, Link. The one thing you haven’t eaten yet. – [Link] Yeah, this has got to be the missing component. – It’s going to defy every expectation that you’re bringing to your mouth. – What is that? – I have no idea. – It’s powdery, on the outside. – That steak good. – It’s very… It’s flakes of something. It’s real mushy, it’s real… It’s an onion with the weirdest powder on it. Like fried powder. So everything’s kind of… Yeah, I gotta figure out this onion stuff, because I’ve never seen, smelled, tasted, or heard of this. – Maybe you put it on the chip. – Is that an onion? You know what, I think it’s a sliced leek. I’m being drawn to Cameroon, right there in the middle of Africa. ‘Cause it’s just the first thing I saw. (crew chuckles) – Is that your strategy? – Yeah, whatever the first thing I see is. It’s kinda blandish. It’s a little blandish. Might be Falkland Islands, for once. – Could be. They’re gonna do that to us one day. – I really don’t know. Cameroon’s in the middle of the board. I’m going for it. Ooh, and I didn’t do what I was thinking. – Well you may have done better than what you were thinking, because… – You think it’s Brazil? – Well, no, I don’t. – Brazilian steakhouse, man. – Here’s the thing. – They ain’t got all that stuff with it. – These are not potato chips. If you look at the cross section of that, it is a tuber, yes, but it is… – It’s not, you’re right. – It’s a long tuber. – It tastes like a potato chip. – That is cut very thin, that has this cross section that you don’t get. It might be a type of potato, I thought it was like a yuca thing. – [Stevie] I thought Chase was the long tuber. – He is. – Blow your long tube. (Chase sings highly) Oh! – That’s not how you do it. – Yeah. I’m not taking you to a soccer game. – So what are you thinking, homie? – Don’t take this man to the World Cup. Because I feel like it’s either like Bangladesh, Indonesia maybe. This is just, this right- – It’s not spicy enough. – You’re right about that. This is so unusual, that it does strike me as like “Oh, they eat this in Cameroon and you don’t know it.” And these roots, maybe this is something from the south of Africa. – Yeah. From the dirt. – But it could be Brazil! – It could be. You’re gonna have to make a call. – I’m not gonna go all the way to, my gut instinct was Indonesia, but you’re right, it’s not spicy enough, and if I’m wrong- – Shouldn’t have said it. That’s a long way. – I’m so far from the right answer. But I gotta do my technique. I’m not gonna do a double take, I’m just gonna turn and throw. But I am looking at Cameroon. Oh. That was not as good as I wanted it. – I don’t know. I love what you’re doing. – [Stevie] You just had File Oswaldo Aranha, a dish named after former politician and diplomat Oswaldo Aranha. He would request fried garlic, white rice, farofa, and potato chips alongside his steaks so often that the restaurant he frequented soon added it to their menu in Rio de Janeiro, Brazil. – Ho, I got lucky. – Rhett, you really kinda tromboned that one. – [Link] Oh! (Chase sings highly) – You had 34. And Link, nine. – Yeah, baby. – Wow, I gotta mount a comeback here. (acapella music) Good gracious. – This is a juicy beef dish here. – Dang, this is gonna be good, I can tell already. It’s gonna be a little spicy. – Mm. They didn’t hit us too hard with the spice. – Mm! – And maybe it’s ’cause I didn’t eat one of those red things. Very good. – It’s not too spicy. It’s very, very flavorful. – Now… This has got Canada written all over it. – Mm-hm. – I’m definitely thinking this is Canada. – Man, that’s good. – Could be Finland. If it existed, right? You know. – That’s right. (crew chuckles) You’re really really stretching this one out. – So, I’m gonna split difference between those two, because I mean, when you get up to those northern countries, you wanna start putting… You wanna start coating your beef in something to just fry it down nice and, you know, like a nice Canadian stir fry. – It’s an interesting strategy you’re giving me. – So, I’m gonna split difference between Canada and Finland, but I’ma go a little bit towards Canada, just because, I’ma hedge my bets a little bit though. Mm-hm, mm-hm, mm-hm. Whoops! I didn’t mean to go that far east. That was really frustrating. – Is that a joke? Far east? – You said “Canada.” – I’m so frustrated. That my aim is so bad. – I see the bit you’re doing, I quite enjoy it. – Made me laugh. That was good. – [Link] Do I get a little toot? – [Rhett] He’s doing a bit, give him a toot. – [Chase] Toot toot! (Rhett and Link chuckle) – What you think? – Indonesia or South Korea. I don’t know. – What about Bangladesh? – It could be. Maybe I should get further away. No. – Maybe you shouldn’t look at it at all. The old no look. (spoon clangs) Oh! Okay. He’s thrown. It’s gone. – [Stevie] You just had ginger beef, deep fried slices of steak doused in a dark sweet and spicy sauce. While the dish was inspired by Chinese cuisine, it was invented by George Wong at the Silver Inn Restaurant in Calgary. It has since become a staple at Chinese restaurants all throughout Canada. – Dude! (crew laughs) You blew it, man. – Oh, my aim. My aim was just so bad. – Yeah, Rhett, you had 63, Link, good guess, but bad aim, 78. – Oh. I chipped away just a teeny bit. Little chip beef away. (acapella music) Have you had your eye on my shirt that looks like it’s a shirt made from three other shirts? – I have. Yeah, it’s a color blocking shirt, it’s very summer. – Well it’s the official Good Mythical Summer 2023 shirt. You can get it over at Mythical.com. It’s nice and soft. – Great to take on your road trip, and then you can send a postcard back home to your peeps. This postcard right here is available also at Mythical.com. And if, for those of you who are curious, that sun back there is made of actual vintage postcards. – I was thinking this whole time, “What is that sun made of?” – What a world. What a world that we’re living in here. We’re basking in it. I’m still in the lead, but man, I’m only… – That was a tough round for both of us, but especially for you. – Yeah, that hurt. That hurt. It hurt to be so right yet so wrong. Stringy beef. And onions. There’s a little bit of lime. – That’s exquisite. – It really is. – Trevor, you just keep outdoing yourself. I mean, look at that. Look at how stringy it is. – It’s like stringed, fried, throw the onions on it. There’s some kinda spice in there, that should help me. – Good gosh. – I don’t wanna use my advantage yet, because I’m going first. That spice, part of it feels kinda jerkish. Like… Like a Jamaican jerk spice. I mean, is that sending me to Cuba? It’s a spiced beef. But yeah, I’m definitely thinking Falkland Islands, Cameroon, Brazil, Cuba. I’m gonna go decisive, because of the lime, with Cuba. Ooh, that’s close! I’m loving that! – I really wish you had not… – You liking Cuba, holmes? – That’s what I was gonna choose. Because… I’ve never had this exact dish at a Cuban restaurant, I don’t think, but I’ve had something very much like it, with the lime and the onion. – [Link] You ever had a Cuban cigar? – They’re illegal! Don’t bring that up! – Are they so much better? They’re better because- – So irresponsible! Dang it, why’d you have to get so close to Cuba? – I came to win, man. – I feel like it could be Brazil, ’cause it’s so beef-forward. And the lime and the onion would still make sense. I think you’re probably right with Cuba, but it doesn’t do me any favors to, and I can’t abandon my technique. I’m gonna turn. – Can’t abandon his technique. – I’m gonna turn and I’m gonna Brazil it. – That’s thing I like to cheer for. It’s that technique. – [Rhett] Oh, gosh. – [Link] You hit the tip of the nose of the cow. – I’m consistently left and low. – Throws are a little flaccid today. (Chase chuckles) – [Stevie] Vaca frita, AKA fried cow, an easy to make dish consisting of fried shredded steak and sauteed onions from the second most populous country in the Caribbean, Cuba. Also, we already had a dish from Brazil. – Oh, Rhett. – I thought you… – I didn’t know that, either. – I thought we thought Link thought the last one was from Brazil, and then it was Canada, but that was two rounds ago. – Yeah. – Before I give you guys your score, here’s a little joke. You ever heard a French horn player in tune? Neither have I. (chuckles) Okay, Link, you had three. (crew laughs) – [Link] Nice! – Rhett, 22. – Ah, yikes. Yikes. – Bye! (crew laughs) – Oh. We’re gonna do that, huh? (Link laughs) (acapella music) – Oh, what’s this? Another dish? – [Rhett] Soup. – That’s a thicky. Oh, what is that? A bean? Still more onions. No matter where you go on Earth, it seems that people like to put onions with their beef. – Mm. That’s interesting. – I know, how would you describe that to people who aren’t eating it? – Little sour. – Yeah, there’s a sourness to it. And there’s… It has a bean, so you like that. – I like a bean. – I actually got a little scared because it was sour. – It frightened you a little bit? – Yeah, just kinda, it kinda told me “Maybe shouldn’t eat this.” But then, if it had the word sour in the title, when I ordered it, then I wouldn’t say it. I’d be like “Oh, this is what I ordered.” – Hm. – I’m still going first. I’m gonna use my advantage, because I’ve held it this long. – [Stevie] Link! To use the human meat thermometer, you must become the human meat thermometer. – What? Okay. What do you mean? – [Stevie] You cannot, did you just use that gun? – Well… What? I just, I turned it on, I think. – Why don’t you listen? You actually shot a temperature. – Oh. Okay. – [Stevie] Did you see it? – No. – [Stevie] Okay. You get to touch the steak for one brief moment to guess how hot it is. And if you guess a number within five degrees of the actual temperature, you get the hint. And we use that temperature thermometer to- – I’ll gauge it. – ‘Cause I’d like to use that. Okay, so I have to touch it. Okay, you’d be good at this. I go out like “Man, it’s cold” every day. “It’s 84 degrees.” Shall I? – [Stevie] Yeah. – ‘Cause I know, in this room it’s probably… It’s probably 72. Might be warmer now. Might be 74. – Depends on how high you are. – 74, so is this colder or hotter than that? (Chase sings highly) Okay, that’s colder. I’m gonna say this is 69 degrees. (thermometer clinks) – 69.8 degrees. – [Stevie] Whoa. – [Chase] Whoa. (Chase sings highly) – Yeah. – [Chase] That’s crazy. – [Stevie] Okay, so the thing that you win- – I’m good, y’all! – [Stevie] Should actually be helpful, ’cause this is the mystery round, so this, on this slip of paper, don’t show Rhett, it’s two continents that the answer is not on. – Okay. All right. Now where, I just have to figure out where those continents are. (crew chuckles) ‘Cause the sour, the sourness kinda makes me think of like a Thai soup. Hm. Yup. And that’s what I’m thinking. (crew laughs) What? What just happened? – Automatic 50. – No, no, no, there’s no rule for… – You missed the board! – I didn’t miss, it bounced off the board! – Yeah, ’cause you threw it so hard that it went sideways. Dude, that’s a automatic 50. – I didn’t miss the board, it just didn’t stick in there. What is that? That’s never happened. – [Stevie] I think it’s a go again. – How did that happen? – It was fun, though. – I mean, it was nowhere close to Thailand, anyway. Maybe it will be this time. Oh! Iran. Which of course is not Iran, it’s anything goes, it’s none of the ones on the board. – So I, oh, I don’t even think, even if I were to get it right, I don’t, well there may be 40 centimeters between those locations. I was thinking Mexico. – Lemme get this outta here. – I was thinking Mexico, because, the thing that I’m feeling it’s most closely related to is that menudo that we had that one time. – Yeah. – Because it’s got, but that has like tripe and stuff in it, but it feels like it might be tangential to that. I don’t know, I can’t say it’s over there, because you’re too close anyway. – 40 centimeters separates our top two contenders. – Okay, so I’m not gonna abandon my technique, even though I probably should. – You know what? I’m not even gonna move this time. – Do you want me to abandon my horn playing? – No, please don’t. – I’m going for Mexico. – You need to keep practicing. (Chase sings faintly) – [Rhett] Okay. – [Link] Oh, wow, that’s where you threw it, huh? – I’m always a little bit left. – All right. – [Stevie] You just had beef in its juice, which sounds a little bit better when I say “Carne en su jugo.” This beef soup made with bacon, beans, garlic, onions, and steak got its start as a 1950s hangover cure served at the El Gallo restaurant in Guadalajara, Mexico. – You nailed that. – But I think I wasn’t… – I was trying to get you to go to Thailand. I was trying to lure him there. And it said “No Asia and no Europe,” so I threw it right between Asia and Europe. – There has to be at least a 40 centimeter difference between the two, in order… – I was aiming for Africa. I was aiming for Africa. – Rhett, you had seven. (Rhett laughs) (Stevie laughs) Link, you had 44. – Oh, you did it! You pulled it off. Ah! – I did it just barely? – Dang it! – Woo, man! – By four centimeters, right? – Yes. – By three centimeters. Dang it. – I’d like to thank everyone who pulled for me, and believed in me. I’m back on top. You’ll get the advantage next time. – Every opportunity, wasted. – I’d like some more of that Cuban beef, if I could. – [Stevie] So, Link, you, and only you, get a miraculous visit from our old steak-comprised friend, Moochelle. – Steak-comprised. – Ah! It’s Moochelle. She’s right there. Do you see her? Hey! Hey, Moochelle! Hey, yes, I love you, too! I miss you so much! Thank you. Thank you for your praise. – What’s going on? – I, how are you doing in Beef Heaven? – [Chase] I don’t see her. – Don’t eat the jerky. – Beef Heaven? (crew chuckles) Sounds like a place I’d like to be. – That meant so much to me, guys. Thanks for subscribing and clicking that bell. – You know what time it is. – Hi, I’m Elise from Indiana, and I just finished coloring a scene from an International Taste Test in my Mythical coloring book. While listening to Ear Biscuits. And it’s time to spin the Wheel of Mythicality. – Can you get more Mythical? I don’t think so. – I think you can. – I don’t think so. – I think you can. – Click the top link to explore some of the most unbelievable ways people have misheard common phrases in Good Mythical More. – And to find out where the Wheel of Mythicality’s gonna land. Get a little something to remember us by when you shop the Good Mythical Summer souvenir tee and postcard, available now at Mythical.com.