What does it really cost to eat like a man child? – Let’s talk about that. (upbeat music) Good Mythical Morning. – You know, you would think that someone who worked as a professional Mythical kitcheneer would have the most expensive taste at the company. – Mm-hmm. You would think. But you should also remember that we have hired a little baby trapped in a young man’s body to make us food. – Yes. But don’t worry. It’s legal. It’s legal for him to work here, I think. – I mean, maybe he’s secretly fancy. – Hmm. – We’re talking about you, Trevor. – Is this gonna be… Are you just gonna roast me the whole time? Call me a kid? Call me a child? – No. – What do you want to be known for? – I don’t know, like being a silly goofball? (crew laughing) Is that too much to ask? – Okay. All right. – Yeah. All right. We’ll just… We’ll switch it to a young silly goofball. – Yeah. You can be two things. – I’ll take it. I’ll take it. – I mean, how old are you actually? – 24. – Okay, cool. – Yeah. – Wow. – Wow, wow. Let that sink in. – I wanna be young again. And to have favorite foods. It’s time for “Naked Foods: Trevor from Mythical Kitchen Edition.” Naked, not Trevor. (upbeat music) – [Stevie] Gentlemen, today, you’re tasting Trevor’s favorite dishes at various price levels, low, mid, high, and fancy. You’ll pick your favorite, and I’ll tell you where each one is from, how much it costs, and by the end, you’ll know how fancy your pallettes are when it comes- – Palettes. – [Stevie] …to Trevor’s favorites. – And we’re starting with what, Trevor? – French toast. – I knew it. – You know, French toast is the first thing that I liked with eggs. – Okay. Interesting. – Because there’s eggs on it? – Yeah. – You consider that with eggs? – Yeah. (Rhett laughs) That’s what made me think I could like eggs one day is when when my Aunt Tice said, “You know, that French toast has eggs in it.” – [Rhett] Oh, really? There’s an egg wash. – Yeah. That’s a good one. I mean, I know that eggs is an ingredient in a lot of things. – [Rhett] Yeah. Lots of things. – I didn’t take that into account when I was nine years old. – All right. That first one’s good. I wouldn’t be disappointed if I walked into a restaurant, sat down. – Yeah, it’s great. It’s tall. It’s tall. This one right here is short. – These are… I mean, first of all, you don’t have to pay a lot of money to have a good French toast. – This one looks like it came from the freezer section. – It’s kind of a stick situation. It’s quite good, though, but it’s not real French toast, you know? It’s not the bread and the egg. This was dipped in an egg. This just got eggs in it. – Yeah. It’s gotta be frozen. Not that it matters. I could still choose it. – [Rhett] This has like a little frosting on it. – I know. It kind of looks like a strudel. I mean- – How often do you eat French toast? French toast? – You know, regularly enough. I don’t know that I could really give you a number. – Well, I know that you’re not giving us a number. – Two to three times a month. – Oh, really? – Two to three times a month? – I don’t know. – [Rhett] It’s one of his favorite things. – I don’t know. I can’t remember what I ate yesterday. – I know one other person pretty closely who eats French toast two to three times a month, and it’s my youngest son Shepherd. – Really? (crew laughing) – [Trevor] Okay. – Does he make it himself or does he get the frozen kind? – He will get French toast at a restaurant. – Now, this one right here, this looks like a fancy dog. – This is almost like a grilled cheese sandwich. – I’m going for the middle. – [Trevor] If you’re counting frozen French toast sticks, that number goes up a lot. – Well, we are. – Oh my gosh! This is incredible! – Mm. – Oh! – [Trevor] Rub it in. – This is so good. Well, we’ll let you taste it. – Let’s go. – I mean, we don’t even need to count down. – Yeah. – This is so much better than all the rest of them. – Yeah. – But that’s my favorite part. – Oh, well then- – Sorry, Stevie. – [Stevie] I really, really enjoy when I get to count from three to one. – Yeah. – [Stevie] Three, two, one. (Link shouts) – Pchew! – Thank you. – We agree! – That’s so good. – It’s the best by far. Not even a second competitor. – No. Well, this is the second best, but- – But not even in the same realm. – It’s not close. – [Stevie] Okay. So, I mean, quite obviously, you’ve both picked our fancy option from Republique for $19. Now, we’re gonna, you know, we’ve been switching things up with what you do with the fancy-pants situation, and the trance went well. It was good. – Yeah. It was weird. – [Stevie] But I’m pitching a glance this time, a glance. Do with that what you will. – A glance. – [Stevie] Fancy pants glance. Ready? (jazzy music) – You first. – Oh. (crew laughing) – That was quite a long glance. Let me, let me check. (crew laughing) – Oh! Well- – Yeah, you gotta leave ’em wanting more. – Yeah, yeah, yeah, yeah. – It’s gotta be more fleeting than you gave it, man. – Yeah, I got stuck. Once I saw the camera, I just kept giving. – Yeah. Yeah, yeah, yeah. – [Stevie] The first one is our mid price point from Red Maple for $12. The second, of course, our low price point from Ralph’s for only 83 cents for all those four sticks. – It’s not bad. – Yeah. This is second. – And then, our high price point, Blu Jam Cafe, for 16.75. – They all taste pretty nice, Trevor. – Blu Jam. – But Trevor, you can have the super expensive one to nibble on. – Let’s go! (upbeat music) – Trevor, you missed your cue on the first one. What’s this? – This is grilled cheese. – There you go. – Hey! Look at that, daddy. – Hold on. This is- – [Both] …not grilled cheese. – This is like pastrami on rye. – I don’t know, man. It looks incredible, though. – But… This… Is that? – I mean, there’s grilled cheese on it. – I mean, that’s meat, right? – [Trevor] Surprise meat. – [Crew] My favorite. (crew laughing) – I mean, that’s great. – They’re doing crazy grilled cheese around here these days. – I know, but pastrami on a grilled cheese is no longer a grilled cheese. – [Rhett] Hmm. – It’s great. This right here looks like something that you would do at home. Do you typically order grilled cheese or what’s your price point? – Well, it depends. If they don’t have anything on the adult menu that I like and they have it on the kids’ menu, then sometimes I’ll order it off the kids’ menu. – Oh. Why do you seem- – Really? – Why do you seem so ashamed? – Really? – I’m not ashamed at all. – [Stevie] He seems bashful. That’s how I would describe the look. It’s like a bashful look. – Would you go so far as say “boyishly bashful”? – Yeah. – [Stevie] I mean, I wouldn’t, but you did. – I mean, honestly- – This is weird. – You work here almost four years. – [Trevor] Mm-hmm. – Brought you on board, just so people would stop calling me boyish. I just need you to take some of the heat off of myself. – I feel like I take a lot of it. – I’m a 45-year-old man. I’ve been called boyish for years, man. – Yeah. You’re taking boy heat off of Link. – Yeah. Yeah. Thank you. That’s why I value you so much. – That’s it. – And why I also wanna always really clarify your boyishness. – I think that might actually be the first time I’ve been described as boyish. – Oh. – [Trevor] …since I’ve been here, so. – Well, Stevie’s the one who did it. – That’s true. – I did not! I said “bashful.” – No. Don’t you remember in the board meeting when we said “We gotta take the boy heat off of Link”? And then we looked at pictures and headshots? – [Stevie] That was the name of the meeting on the calendar. – Hire that boy! – [Stevie] Boy heat on Link. – First of all, number two is horrible. – Yeah. Not good. – It’s somehow burnt in there. – This… Hey. You’re about to be- – This one’s tall. – You’re about to be happy. – I can’t. This is- – [Rhett] That’s garlicky. – That’s some strong cheese. – Get a hold of that cheese in the middle. – Woo! – [Rhett] That’s garlicky cheese, bro. – Mm, that’s good. Woo! – That’s a grilled cheese. – It’s cheddary. – Now, this is what I would say looks like something you’d do at home. – Then what is… Yeah, I wonder what that is. – [Rhett] That’s something you get out of a package somewhere. – This one’s got a white cheese and an orange cheese. Huh. It’s fine. It’s fine. – It obviously comes down to these two. But I know you’re not gonna pick this one, ’cause you don’t think it’s a grilled cheese, but it is a grilled cheese. – No, it’s not. – It’s just got a bunch of meat on it. – No, it’s not. It’s not. It’s not. – Do your thing, Stevie. You love it. – [Stevie] Here it comes. Three, two, one. – Wa-bam! – I just like it. – Bam! – I mean, I know it’s not pure, but I like meat. – [Stevie] Okay, so Link, you chose our high price point Wild Carvery for 13.99. – There you go. (bell dings) – That’s a lot for a grilled cheese. $14. – [Stevie] And of course, Rhett, you chose the fancy option from Castaway. It’s their Sweet Cheesus sandwich for $26. Let’s see that glance. (bell rings) – $26? I better have meat. (jazzy music) Now, it’s just a glance. (crew laughing) That was better, right? That was better. That was better. – The timing was better. – I mean, it’s just, it was just… – Coming up… You don’t get a second chance at it. – No. No, I wanted to come up. I wanted to come up. – Oh, it did. – I wanted to come up. – Okay, I’m… (crew laughing) – [Stevie] Of course, the second one- – It was a little boyishly bashful, if I’m honest. – [Stevie] …was our low price point from Ralph’s for 2.50, and then the last one was our mid price point from Carving Board for $7. – Okay. – Now, did you- – It’s not a grilled cheese! – [Stevie] Did you make the grocery store options in in today’s game? Because Link was throwing a lot of shade. – I did not. – Oh. – I did not. Hands off. I have no clue what’s going on. I will say, Rhett, I’m kind of disappointed, because that’s not… It’s a melt. That’s a melt. – Exactly. – Yeah, but it’s got cheese on it, and it’s grilled, and it’s got a lot of meat, and I’m gonna keep eating the melt. – [Trevor] Pretty embarrassing moment for you, honestly. (crew laughing) – I’ll take it. (upbeat music) Before we dig into this, I can’t help but notice you’ve been looking at my pen. (Link laughs) Would you like one? – Uh-huh. – Well, you can get one, but only today! It’s only available for 24 hours. It is the… It’s the set. We’re here on the set. – Yes, it is. – It’s the set. – I’ve got one here in the packaging. – Presented isometrically. That’s the style that we we’re doing this in. – [Link] It’s in a hexagon. – Again, we do this every month. We do it for one day. You gotta go to mythical.com and get it today if you want it. Get this pen. Make your life complete. – It is a beautiful pen. It really is. I love it. I love it. Trevor, what do you love? – That pen. – And what are these? – Yep. – [Stevie] This is chicken tendies. – Okay. – Chicken tendies. Okay. So at the beginning of this episode, you know, we said that you were a man child. – Yeah, yeah, yeah. – Mm-hmm. – [Link] And you said, well, I don’t know if I wanna be known for that. – Right. And you’ve completely counteracted everything that we thought a man child would like about food. I mean, we’ve had French toast. That’s a man’s food. We’ve had- – Grilled cheese. – Grilled cheese. That’s a man’s food. And now, of course, chicken tendies, as he called it. – Yeah. Yeah. – You’re not a boy. – I love a good chicken tender, though. – We can only find three different places in town that serve chicken tenders to get three different price points. – [Stevie] Well, might I also point out, in the previous round, our fancy option was not actually a grilled cheese. – Right. – So, I mean- – It was good. And you know what? This is good. – Ooh, it’s hot. I think I know what this is. This is Gus’s? Gus’s. – Gus’s does tenders? – I think Gus’s does tenders. – [Rhett] Gus’s is the best chicken in town. Good god. That’s good. – It’s white meat tendies, which I guess is how they normally are. – Yep, yep. That’s kind of a tender. – You ever had a dark meat tender? – No, sir. – That would be a nug. – Me, neither. It’s moist. It’s spicy. – It’s everything you want in a chicken tender, and that spice is nice. – What is this? A tempura? – Why is it so thin? – It’s purely tempura. Mm. Mm mm! What’s wrong? – I’ve had this style like a Korean barbecue before. I like it, but you have to kinda know what you’re getting into, and it’s not like a Southern-style chicken tendie like this. – Oh. – Now, this looks like it’s been formed and shaped. – This is a flattened nugget. – [Trevor] Are you guys having fun? I’m having fun. – Yeah. So much fun, Trev. – This is epic. Just eating foods with two of my top 20 best friends in the whole wide world. – [Rhett] Yep. Mm-hmm. – [Trevor] This is great. – That’s cool. What does that earring do for you? Does it have a power? (Trevor laughs) – Yeah, it has the power to… I can see through certain objects. – Oh. – But it’s like very weirdly specific objects. – Can you see through this tendie? – No, I can see through a fridge door and then a couch cushion. I can see through the couch. But those are the only two things. – He can see through a couch cushion and a fridge door. – Yeah. – Trevor, man. – That’s actually pretty useful. – I gotta get one of those earrings. – How could we not be voting for this? But we’re gonna let her count. – [Stevie] Three, two, one. – Bam! – That is some good chicken tendies. – Tell me it’s not Gus’s. – [Stevie] I am impressed because it is Gus’s. It’s our high price point option. And because we don’t have a fancy option, I would like to let you do a glance, but it does have to be a high glance. So go ahead. – Oh, a high glance. (jazzy music) – What is a high glance? – Don’t go from low. Go high. (crew laughing) Okay. High glance. (crew laughing) – [Stevie] Very good. Those were both excellent interpretations of my direction. Those cost 14.85 for three tendies. In the middle, you have actually our mid-price option from Black Angus Steakhouse, which is 12.99 for six tendies. – That’s from a steakhouse? – Yeah. – That’s strange. – [Stevie] And then the low option from Kroger which is $2.12 for three tendies. – Mm-hmm. – All right, Trev. – So if you lose something in your couch cushion- – So easy to find. – Yeah. That’s why he never opens the fridge doors. We interrupt this episode of “Good Mythical Morning” to let you know that this past weekend, we released a new video on the Rhett & Link channel. It’s called, “We Took a Decent Nap.” – It is the most exciting video about naps that you’re ever gonna watch. Check it out. This video is me trying to usher you into the realm of nap. – I don’t like this. I don’t like this. Yo! – Oh my god! (screams) – When I first started napping, it was so realistic I had a wet dream. – Oh, okay. (water splashes) Come with me to the realm of nap, where life is better. – I just want to take a decent nap, but I can’t fall asleep at work. (upbeat music) (upbeat music) – Oh, this is croissant, right? (Rhett laughs) – Croissants, huh? What do you love about a good croissant? – This is croissant. – Well, before I worked here for the last… I’m sorry. I ate a chicken tender. This is a bad time. I’m nervous. – You had a job before here? – I did, shockingly. I made croissants just every day, hundreds of ’em. – He was a baker. – I know. It was a joke. – Hundreds? – [Trevor] Hundreds of croissants every day. – Where did you work? – A bakery in Hollywood. It was called Dominique Ansel Bakery, Owned by a man named Dominique Ansel. – Oh. – Okay. – That’s convenient. – Shocking. – Was it like famous for something? – [Trevor] Yeah, he invented the cronut. – Oh, really? – Yeah. He’s the inventor of the cronut. – [Rhett] What? – What’s he like as a person? – Mean French guy. Angry Frenchman. – Really? – I was so scared of him, so frightened. – Were you there when you invented the cronut? – No. – [Rhett] You’re not even gonna lie. – Before my time. – It was your idea, wasn’t it? – This one- – Is better than the first one. – This one’s so much butterier. – [Rhett] This is like- – [Link] Flakier? – This is frozen or something. This is like- – It looks the same. – Pretty solid, like I’m in a good bakery. I’m at a good coffee shop. I get the croissant. – I think that may be the best croissant I’ve ever had. – How often do you eat croissants? – Not often. – Yeah. – I got a tattoo, one of my… I have a croissant on my arm. – [Link] Yeah, you do. – That’s how much I love them. – What kind of croissant is that? – It’s a regular… (crew laughing) That kind. – How often do you eat croissants? – Not as often as I’d like. I actually am… I’m pretty particular about them, so I don’t get them very often. I don’t know where we got them from, but one of my favorites is from Proof, Proof Bakery. – Well, you know, I know someone pretty closely who always gets croissants when they’re offered. You know who it is? – [Trevor] Who? – My youngest son. – [Trevor] We should hang out, him and me, it sounds like. – French toast and croissants. – Mm-hmm. – This one’s not great. This one, now we’re back in good territory. Mm-hmm! – [Trevor] Do you think? I hear Stevie- – I’m coming back over here. – …back there- – Well, Trevor, you said- – …talking about me. – [Stevie] …I don’t have any favorites. And so that’s why we haven’t been talking about your favorites. Then you just listed a bakery that we could have easily gotten a croissant from that’s not up there. – It’s not my favorite. It’s just one that I like. (crew laughing) I have like… I have a really hard time making decisions, so when you ask me for my favorite, it’s like, I don’t know. There’s so many. – [Stevie] Three, two, one! – Wham. – This is the best croissant I’ve ever had. – It’s a very good croissant. – [Stevie] The reveal is huge on this one. It’s from Porto’s. Oh. – It’s our mid-price option. – Yeah, Porto’s knows exactly what they’re doing. – [Stevie] Oh, it’s so good! – How much is it? – 2.09. (bell dings) It’s so reasonably priced over there at Porto’s, too, I’m telling you. – And there’ll be a line, but it won’t matter. – [Stevie] Yeah, just order out. Order in. You know what I’m saying? – Yeah. – [Stevie] The first one is our low-price option from Ralph’s for $1.12. – Yeah. – [Stevie] And then next, you have our fancy option from Creamy Spoon for $7.50. – I didn’t dislike it. It’s just not as good as this. It’s not as moist. – No, not as… And then this one was better. – [Stevie] And that’s our high price point option from, again, Republique for $5. – And it was also very good. I thought all three of these, but this is something special. There’s just, there’s like another layer of something happening in a Porto’s. – Check it out. See if it makes you… Could you have made that? – I probably could have made it better, personally. – Taste it. – That’s a good honeycomb on that. Well, I’m looking for the other signs, other than taste, okay? – What signs? What signs are you looking for? – That’s good. That’s a good croissant. They do say that a really good croissant should be super messy. It should be just flaking off like a ton. So this is good. You’ve got a lot of individual layers. – Which is happening a little bit more with these, actually. But there’s flavor on the inside of that. It’s just next level. – Well, Trevor, you’ve taken us on a great journey. – Thank you, everyone. See? – [Stevie] Thank you, Trevor. (crew laughing) The lowest possible combined total was $6.57. Is that the lowest that we’ve ever had? I think so. – Wow. (crew laughing) – You could have that whole meal for less than seven bucks? – [Stevie] Yeah. Yeah, yeah. – ‘Cause he’s ordering off the child menu. – Yeah, yeah, yeah, ’cause- – It’s economical! – [Stevie] ‘Cause kids don’t get paid that well. – [Stevie] The highest was 67.35. Rhett, your perfect Trevor meal total was 61.94, and Link, yours was 49.93. (cash register rings) – Well. – I’ll take it. – I’m satisfied. – Thanks for subscribing and clicking that bell. – You know what time it is. – I’m Yale. – And I’m Regan. – I’m Troy. We’re from Boise, Idaho. – And today, we are going to try the Carolina Reaper chicken strip. – [All] And it’s time to spin the Wheel of Mythicality. – You look happy now. – Just wait. – Click the top link to watch us try the newest fall snacks on “Good Mythical More.” – And to find out where the Wheel of Mythicality is going to land. Move over NPR. There’s a new tiny desk in town. September’s pen of the month, the GMM Isometric Set, available today only at mythical.com.