We’re eating street food desserts from around the world. Let’s talk about that. Good Mythical Summer. I got good news, and I got bad news. Bad news first. Today is the last day of the Street Food Eat-lympics. Oh, no. But the good news is that today we’re moving on to trying the best sweet street foods from around the world. Oh, yes. Now give me some sugar. Okay. It actually did hurt a little bit. It’s time for the twenty twenty-four Summer Street Food Eat-lympics Sweets Event. Okay, boys, welcome to the Sweet Event. Just like the savory events, there will be three heats of street food dishes which qualified to be here based on their scores in these categories. Eye catchiness, mouth wateringness, novelty and ingenuity, and untapped popularity. You will both score every dish from one to ten, and the top three scorers will be awarded the bronze, silver, and gold Eat-lympic medals. Over on the official Eat-lympic podiums, and in honor of the actual twenty twenty-four Summer Olympics, Eat-lympic representative Chase will be holding the classic Olympics pose for the entirety of today’s episode. Nice. Can you talk, Chase? Of course. Yes. All right. Look at him. He’s got a plate. Instead of whatever frisbee the Olympics guy has. It was definitely a frisbee. That’s what it was. I know it. All right. The first heat today includes the top sweet candy qualifiers. Beginning on Rhett’s side, we have tanghulu from China, which is skewered candied fruit encased in crystallized sugar. In this case, grapes. Just grapes? Just grapes on a stick dipped in sugar. So is it? I mean, is there something to the grape, or is it just an actual grape with the candy over it? It’s just grape with some candy over it. You guys had this with Jackson Wang. it was strawberries. I don’t know if you remember. I remember Jackson. Grapes. There’s like a miniature candy apple experience, but much better. Grapes are great. Because one bite and you get everything. It looks cool. It’s like a caterpillar, you know? Man, you know who else looks really cool? Chase. Yeah. There he is. Hasn’t changed a bit. Hi. All right. Still feeling good? I’m feeling great. Are you guys inspired? Yes. Yeah, man. Can’t wait to see you throw that plate. It’s gonna happen. This is pretty awesome. This is simple, it’s elegant. Thank you. It’s perfect. It’s perfect for a stick, which means it’s great for street food. I kind of thought that the grapes might have something to them that besides just being grapes. What do you want? Inject it with something? Yeah. Like alcohol. Okay. So for that, I’m still gonna. I’m gonna give it a five point nine. Okay. I love it. I love grapes. Seven point one. Okay. Next you have marron glacé from France, which are candied chestnuts. Candied chestnuts. It’s so hard to get into a chestnut. Have you ever tried? You ever tried? Is this? Is this whole thing the chestnut? Yes. And it’s just infused with sugar? Yeah, it’s candied. It’s candied. from France, you say? Yeah. Link, did you know that each Olympic medal this year will be infused with iron from the original Eiffel Tower, which was built for the eighteen eighty-nine World’s Fair? You don’t say ever. I do say. You never said it. I’m not particularly fond of these. Four point seven. Three point two. And finally, the dango from Japan, which are sweet, chewy rice balls. Oh, I like a rice ball. Beautiful. Look at those things, saying, look at me, I’m beautiful. Rice can be turned into so many things. I love the consistency of it. Love the fact that it’s a little bit cold even though it’s room temperature. Have you ever thought about that? Rice is always a little bit colder than it should be. Is this mochi basically? Yeah. It’s pretty similar to mochi. Has a similar flavor and texture. I bet you I can get one of these on Chase’s plate. I love. Oh, don’t move, Chase. I haven’t. He hasn’t. Look at him. All right, so you’re gonna ding it? I’m gonna ding your plate. Don’t move it. Okay, here we go. Here’s another one, here’s another one. You got any more? Yeah, I bit some of it, but. He did move. Can we add a ding sound in post to make that more satisfying? I think you hit his elbow. Yeah, that counts. This one is not as sweet as you might think, given the looks of it. But it’s colder than you thought it would be. But it is colder than I thought it would be. I really love the texture, and I’m a texture guy. It’s got a great texture. I’m gonna give it six point three. Even though it’s not even that sweet. I’m gonna give it a six point four. I like it. I like it. If you, like, found one of these in the bottom of a stream, you’d wanna collect it. Oh, I would be worried for it, though, because it would be getting wet and dissolving. Oh, yeah. This next heat includes the top sweet breadified qualifiers. On that side, we have beaver tails from Canada, which are deep fried discs of dough served with many different topping. They are so warm. Dang, if it doesn’t look like a beaver tail. I’ve never heard of this. And we’re so close. It’s, like, right above us. Is that because it’s not good? There’s no way. I smell it, and it smells incredible. Oh, yeah. Why, have? Cinnamon and sugar beaver tail? We never tasted this. We’re getting some tail. Do any of them have anything stuffed in them? No, they’re just regular. Regular beaver tails, boss. Now. Now, Chase. Yeah? I saw out of the corner of my eye when I talked to Nicole, but, you were kind of moving over there. No, he wasn’t. You saw out of the corner of your eye what you wanted to see, because I’ve been like this the whole time. And I do like what I see. I don’t think it needs anything. I mean, if I had a little icing, I could dip it in, maybe. Cinnamon sugar. But cinnamon sugar is a great combo, and it’s a nice, thin bread that doesn’t get overwhelming. I know. It’s kind of like. Canada, what have you been hiding? It’s fun. Like, the theme of it. It’s totally on point. The taste is great. All I gotta say is. The feel is great. Dam. Tastes so good. Pretty good. Yep. I’m a. Eight point two. Eight point two. I did it. I broke eight. Eight point three. I went point one more than him. And listen, we’re acting like eight point three is the new ten point zero. Well, the Olympics. Olympics. This is the Eat-lympics. We’re scoring low because it’s high standard. And we’re not just. We’re not just scoring for this year. We’re scoring for every year. From here on out. From here on out, because naked athletes are going to be eating snacks long after we’re gone, and there’s got to be a room, there’s got to be a ceiling, some extra space for people to rank stuff that hadn’t even been invented yet. And did you hear that the twenty twenty-eight Los Angeles Olympics are going to be all nakey? That’s one of the things. Yeah. All nakey. Okay. They’re bringing it back. What’s this? Up next, we have brioche con gelato from Italy, which is a brioche bun stuffed with gelato. Okay. And is this mint chocolate chip? It’s pistachio. Oh, pistachio. Okay. Okay. Pistachio. Sorry. Pistachio. This seems gratuitously over the top. It’s just a hamburger bun. Chase, what do you think? I think it’s gratuitously over the top. Yeah. Not moving at all. When I yell his name, he doesn’t spring into action and get back into a pose that he hadn’t been holding. No. He continues to hold the pose that he’s always been holding. When you go to bed tonight, Chase will be holding that pose. Wow. It’s actually quite tasty once you really get into it. I really love the ice cream part of this, but the bread part is a bit gratuitous. I thought you would appreciate the fact that it guard your teeth from the ice cream. You know what? I do appreciate that. So what happened to that? Well, all ice cream sandwiches do that, but this ice cream sandwich is just. I don’t know. Maybe I’m just too American. It’s brioche, man. But brioche. I want a burger in there. I want something savory. It’s like. It’s just a bit weird. It’s better than I thought it was going to be. I think I do appreciate the consistency of an ice cream sandwich material better than I do just brioche. But I’m gonna give it. I’m gonna give it a six point four. I’m gonna give it a four point nine. Doesn’t quite make the cut for me. Last we have gyeran-ppang from the Republic of Korea. Which are small, fluffy loaves of bread topped with egg. Look how cute that is. And I see the egg on there. It’s just a little loaf of bread? I’ll be dag. Oh, it’s got a little eggy taste, flavor, smell. It does have that scent to it. That’s really nice. Is it sweet in any way? In many ways. I think the egg and the sweet is going to be a little bit harder for you to enjoy. That’s my prediction, but. Especially when you get to that part. Oh, gosh. There’s a whole egg in the middle? He doesn’t like yolk. What? Oh, my goodness. Look at that. There’s a whole yolk in there. He’s not a yolk guy. I’m a yolk guy. Well, you know, it’s like, that’s not. That’s nothing but a ball of cholesterol. I can’t do that anymore. That’s right. You got to stay away from that. You know, I need to find some fiber to offset this thing. Christy’s really been drilling it into me. She like. Oh, really? I didn’t know. I didn’t know you guys were into that. She made a list of all the ways for me to reduce my cholesterol. Not a fan. I’m a little off put by a complete egg in the middle of a sweet dish. I shouldn’t have told you. Two point three. Oh, gosh. That’s a no show in the Olympics, man. They didn’t get it out of the locker room. Do you feel that strongly about it? Well, it’s interesting. That’s why I gave it some points. I feel like it’s missing a little something. I’ll give it a five point three. We’ve been working on something all year that we are very excited for you to see, and we’re going to show you a little bit right now. Yes. We have a new show. It’s called Rhett and Link’s Wonderhole. It premieres August twenty-third on the original Rhett and Link channel that we really, really, really want you to subscribe to. So you can see it and you can be ready for it. We do. We’ve been working on it all year. Did you say that? I did. It’s called Wonderhole. Did we say that? Yeah, we did. And you know what we’re gonna do right now? We’re gonna show you the trailer. I feel like we should do this together. I’ll go after you. You wouldn’t know the right way if it bit you in your mechanically replaced ass. Oh, so this is about my titanium ass? It’s always about my tight ass. We’re trying to communicate an elegant experience. Suck harder. I’m sucking hard. I got it. Are you serious? Dude, I should have been a surgeon. If surgeons just cut faces. I definitely feel like a cafeteria woman. Yeah, definitely. Are you feeling the jeans? I’m feeling good, if that’s what you mean. Rob, what did you do to me, man? I don’t know how safe this is, but, I mean, it’s fun. It’s a simulation. Can you believe it, man? Yeah. Pretty exciting. So this… inaugural season, I’m calling it the inaugural season, has six episodes. We’re gonna release one every Friday beginning August twenty-third. So go ahead and subscribe to the Rhett and Link channel right now, if you’re not already. It’s Wonderhole August twenty-third. Stevie. This last sweet heat includes the top sweet fruit forward qualifiers. Beginning on Rhett’s side, we have the suck suck from Jamaica. What’s that you say? A suck suck from Jamaica. Which is a bagged frozen drink normally consumed by sucking on a small hole bitten in one corner of the bag. Really? I got my hole. A little embarrassed for you to watch me do this, but. Well, then just watch me do it, then. I am really enjoying it, though. So it’s kind of like a. I mean, it’s a lot more than you would get with, like a. Like a cylindrical ICEE, but it’s a similar experience. When you say a lot more, you mean a lot more plastic? A lot more plastic. Because I feel like I got some in my gord. Yeah, a lot more of the ICEE, too. So it’s a coneless ICEE. Wait, wait. It cools your hands down? Yeah, a hot day in Jamaica. And then when you’re done, you just, you tie a new knot. There you go. You can save some. You end up with knots all over the place. This is fun. It’s very portable. I love the name. The taste itself is not anything revolutionary. No. It’s what you exactly. I’m not a big ICEE fan. But still. Ingenuity, though. The ingenuity involved. I’ll give you a six point zero. Six point zero. You know, I’m gonna give it a seven point one, because I love the name. Have I said that? The name, I mean, it’s like. Don’t be afraid to call it what it is. You really love the name. It tells you how to do it. Suck suck. We did it. Okay, next, you have churchkhela. Churchkhela That’s what they call me. Which is a candy made by repeatedly dipping a long string of nuts and a mixture of flour, sugar, and concentrated fresh grape juice. Grape juice. Oh, it’s got a interesting smell. Now, with all that fiber you’re getting. You should be familiar with this. Tell me how the grape comes into it, Nicole. So the nuts are strung up, and it’s dipped into this grape musk concoction, and it dries, and they dip it again. It’s very similar to old school candle making, actually, which is. It’s called a candle-like dessert style. It’s nutty. I don’t taste any grape. I really like the texture. I like the bounciness of it. A gummy. There’s a real gummy quality to it. I’m gonna give it seven point zero. If it was called suck suck, I’d have given it more. I’m not feeling as strongly about that. Six point two. Okay. Okay, finally, you have torshak from Iran, which is made with a hibiscus base with dried fruit. This is. This is just a concoction. It’s a. Is there fruits in there? Is that boba? What kind of fruits is that? It’s dried cherries, so be careful munching down on it. Dried cherries. Oh, my goodness. Oh, my gosh. It’s so. Oh, I like it. It’s so pungent. Torshak does mean, torsh means sour. It’s so sour. Yep. Wow. And all the seeds are in there. Wow. I mean, this is more sour than umeboshi. I feel like. It’s the same kind of thing. It’s so bold. I like the surprise. Torshak. Torshak. I think I’m gonna have to give this an eight point one. Like, it’s so unexpectedly great. It did surprise me. Oh, my gosh. I want more. I want more. Yeah. What’s it like if I go again? Oh, Chase you want one in your mouth? No, don’t. Now that’s gonna go all the way down. All right. Give it a shot. No, I won’t. I’m not gonna. I’ll throw one of these big logs at you. A log piece. Here you go. I’m gonna give it. I’m gonna give it a seven point eight. You want me to go mouth or plate or just aim in the middle, see what happens? Yeah. Let’s go, tricep. Go with the mouth. It does bounce. Give him one more. This is a new Eat-lympic sport. Oh, that was. He caught it. He scooped it with the frisbee. What do you think about it? I think we ate the Greek version of this when I was an intern. Oh, it’s really taking him back. Taking him back to his intern days. And with that, all of our sweet event scores are in. Let’s turn now to Chase, once again, our Mythical Eat-lympic official for the prestigious medal award ceremony. Taking home the bronze with a score of six point six. Representing Georgia, it’s churchkhela. The log. And receiving the silver with a score of seven point nine five, representing Iran, it’s torshak. It’ll surprise you. And that means the gold medal winner in the Mythical Street Food, Eat-lympic Sweet Event, representing Canada with a score of eight point two five, it’s beaver tail. Yes. It’s no surprise after seeing how Rhett and Link responded to the beaver tail, that it has won the gold today. And as the flag waves, we want to thank you for joining us for the first ever Street Food Eat-lympics. Come back tomorrow for Good Mythical Weekend. Thanks for subscribing and clicking that bell. You know what time it is. Hi, I’m Abby from Calgary, Alberta. But right now I’m in Nara, Japan feeding deer and it’s time to spin the Wheel of Mythicality. Don’t feed the deer. Too late. Maybe you can there. I think you probably can. Click the top link to watch us guess how many Footlongs it would take to equal the Mississippi River in Good Mythical More. And to find out where the Wheel of Mythicality is gonna land. Be sure to subscribe to the Rhett and Link channel because our new series, Rhett and Link’s Wonderhole, premieres on August twenty-third.