Can we taste with our eyes? Let’s talk about that. Good Mythical Morning. Have you ever looked at a plate of food and thought to yourself, I know exactly what that’s gonna taste like. Or have you ever been disappointed by what appeared to be the perfect baked good, only to bite into it and realize it tasted nothing like you expected. Well today, we are putting that exact phenomenon to the test and seeing how reliable our eyes are when it comes to judging what something tastes like. It’s time for, I Spy With My Little Eye, a food that’s already been inside me. As you can see, we can’t. Okay, boys, in front of you are four different pieces of fried chicken, all prepared in a different style. I mean, I guess technically there’s eight pieces, because there’s two on each plate. But you know what I mean. Four different kinds. Uh, we’re gonna feed you a bite of one specific style, and then you must remove your blindfolds and figure out which kind you just ate using only your eyes. That means no touching, tasting, smelling, none of that. Just your eyes. Different styles of fried chicken. Yes, let’s bring in the chicken for tasting, please. Oh. Oh. Oh, it’s hot. That’s hot. That’s good. Hmm. Mm hmm. The outside of it. It was a certain type. It was. Did I just knock something over? Am I good? You’re good. Mmm. Hmm. Hmm. That’s good chicken. It’s good chicken. I mean, there’s something specific about the outside, but I don’t want to talk about it out loud. Mm hmm. Okay. Okay, so go ahead, take your blindfolds off. Don’t touch anything, don’t smell anything, just look. I’m gonna give you a three, two, one. You’re gonna put your flag behind the one that you think you just tried. What? I don’t know what these preparations are. Yeah, man, I’m so lost. What? Okay. Three. Okay, oh, crap. Two, one. I think it’s that one. Yeah. It looks like what I felt. Shake and bake. Is that shake and bake, you think? I think I had shake and bake. I’ve never had shake and bake. Guys, that is the chicken that you had. Yep. Wow. That’s, that’s kind of crazy. What is it though? Because it, I thought it was cornmeal or something. It wasn’t too crunchy and it kind of had this smoothness that like, allowed us to pick up on it. It was double dredged in a flour batter and made in a deep fryer. So now we can explore the other ones and, and do a little tasting as I tell you. That first one that you’re grabbing is single dredged flour battered chicken. Good, I wanna, I wanna, I wanna compare dredges. With a buttermilk brine made in a cast iron. That tastes like grandma’s chicken. That’s good. That’s crunchier. Is it harder to make it crunchy when you’ve got two layers of dredge? It’s easier. No, it’s not. But the buttermilk helps with the crunch and like the caramelization on the chicken. This is the one we already had. Yep, that’s double dredge in the fryer. And then the next one over. This one’s better so far. Don’t you agree? Yeah. Is breadcrumb and flour dredged chicken in a buttermilk brine, deep fried. Oh man. Best so far. I’m looking for taste and like crunchiness. I don’t know. I can’t tell between the cast iron and that one. But they’re both really good. And then the last one is cornstarch and flour mixture dredge done in cast iron. This one looks weird. It’s got a whiteness to it from the cornstarch. Yeah, the cornstarch. Not as picturesque. I gotta go back to this one. You fried this chicken? Mm hmm. Lily knows how to fry some chicken. Yeah, she does. Every time we eat fried chicken on the show, I’m like, Lily knows how to fry a chicken. All right. What’s the winner? What’s the best? That’s my favorite. The bread crumb and flour dredged chicken in a buttermilk brine deep fried. You gotta do that brine, and you gotta go deep. That’s it. We’re in complete agreement. Okay, we’re moving on to steak. Okay. Are we, oh, we’re moving right now. I’m eating it. Hmm. I’m eating one delectable bite of steak. Hmm. It’s a good steak. I think I know what cut that is. Oh, we identify, is it different cuts, not just preps? I mean, it’s everything. Okay. It’s, yeah. It’s everything! You really get to know that. Okay. You can take off your blindfold. I don’t know. Oh, look at the different cuts. We’ve got tall, cubicle. We’ve got fatty and flat. West Virginia ish. We’ve got long and meaty. And then we got round. Okay, you ready? Uh huh. Three, two, one. I think it was this one. I think it was a filet mignon. It wasn’t. It was not that tall. It was the first plate. What? A well done filet mignon. Yes. Well, you’re more of a steak guy. It’s so lean, man. It’s so lean. Jolene. That’s better than I thought it was. I don’t really order, um, filet. I went through a filet phase. A filet phase. But you don’t want it to be well done. No you don’t. Especially not a filet. That next one is a medium well ribeye. This is basically what I would get. I would get a medium ribeye. Thinking I was getting the thing I would like the most. It’s good, I like the marbling. A lot, so much more flavor. There’s, there’s a lot of, there’s an adventure when you’re going around and making your bites, you know? You’re having to dodge a few things, decide how much fat you really want to eat. Now we got a medium skirt steak. Skirt steak. Skirt! So we’re slowly moving to less done. It’s not bad. Kinda makes it taste better, when they don’t cook it as much. This like medium would be, I mean it’s really good like that. Yeah. And then what is that last one? And a medium rare top sirloin. Top sirloin. Yeah, I don’t, I don’t know about this. I’m, I’m gonna give you, what, what do you want? What do you want? You want a little piece of the top sirloin? Does that mean it’s the best sirloin or just that it’s physically at the top of something? Top of something. Well, I’m still saying that the ribeye is my favorite. I didn’t learn anything new. Yeah, even though I typically wouldn’t get it uh, cooked like that, I think it’s by far the best steak. It’s just the ribeye got so much flavor. Anything but this one. I mean, doesn’t everybody agree to that? Nobody wants a sirloin. No, sirloin can be good. It wasn’t bad. I actually liked it more than the well done filet. It’s French fry time. Okay. Okay. Give me that fry. Oh. Mm hmm. What? What? Let go. I’m taking the whole fry. Huh. It’s a shoestring fry. That is a soggy fry. It’s got a little crunch to it, but it’s mostly soft. It tastes good, but that is some that is an oily fry! I love a soggy fry like that. That’s basically my favorite. So, I think I’m gonna be flagging that whenever I identify what it is. Okay. Shall we look? Can we? Can we? Yeah, we can. Where’s my, here we go. Don’t touch! Look how yellow these fries are! What in the world? Okay. There are distinct differences here. These are the, like the, the whitest fry I’ve ever seen. Alright. Oh crap, which one? Three, two, one. I think it’s that one. There’s no way it was that one. That one’s got skin on it. Plate number two is the answer. Yeah! Um, these are double fried homemade fries. And they’re, they’re floppier, but were they floppy on the first one or just the second? Both. They’re really good, like, the more I settle into those. The first ones are store bought frozen fries. Yeah, not nearly as good. They’re not bad though. And then the, like, really super golden-y ones are, uh, fried in red palm oil. Red palm oil? They taste like sweet potato fries. You sure it’s not turmeric? That changes the flavor profile in a way that is not good. Not good at all. And the last ones are cornstarch. Who does, who does that, Lily? Um, it’s used, red palm oil is used a lot in like African cooking. Okay. I don’t know if they. Alright. I’m sure, I’m sure if I was expecting it, I’d like it. Um. Ew, that’s bad too. Who does that? Uh, it’s supposed to make it crispier. It’s cornstarch dredge. It looks horrible. These are so good. It’s crispier, but in a way that I hate. Um, so we’re done. These two are the best, but I mean. This one’s the best. Even though they’re floppier. The flavor’s so good. They’re floppier, but still firm. I like it. I mean, there’s so much oil in those fries. Mm hmm. Sopping it up. Double time. Hey, the Mythical Kitchen has their first ever live show streaming on April 3rd. It’s called Survive the Mythical Kitchen. All of the Mythical Kitcheneers are competing to make Josh…. …happy. Well, Josh is the, he’s got a gauntlet that he has laid down for them. So all the Mythical Kitcheneers are gonna be there. Uh, Emily’s also gonna be there. Yeah, Honorary Mythical Kitcheneer. Uh, so mark your calendar, April 3rd. But go ahead and go to mythicalkitchenlive. com and grab your ticket. It’s gonna be awesome. Maybe some tall surprise guests. I don’t, I don’t know. Maybe. I just, that’s what I’ve heard. I know. I don’t know if we can stay away. Okay. Let’s. Let’s close things out here with a little dessert. Okay. Oh. Mmm. Oh. Oh. Mmm. Mmm. That’s a tall. Mmm. Cake brownie. I usually don’t fork my brownies into my mouth. Well it’s got, it’s got chocolate chips in it. Hmm. Hmm. Okay. It’s a cakey. It’s cakey. It’s a cakey one. I’m already looking. You can join me if you want to. Hmm. So that’s a blondie. This one. I did not detect any blondness when I was eating it. Okay, hold on a second. Mm hmm. All right. I see something. I’m seeing something that’s throwing me off. These are. It is, it’s very important because the tie is scored and this, determines, um, everything. So I’m glad you’re taking the time here. Yep. Okay. Three, two, one. Ah! See, I’m pretty sure that’s what it is, and I know we’re tied. Come on, Rhett. You sure it’s not that one? It only could be this one, but this one has a nut in it, and I didn’t taste a nut. It could be this one. It’s not a blonde brownie. You sure? Okay, you wanna go out together? Mm mm. I mean. I wanna change Rhett’s answer. No, don’t change my answer. I’m not changing it. I don’t think that’s right. I’ll change your answer to your second guess. You can change my answer, too. How’s that? I’m changing your answer? Okay. So we’re both gonna lose. Huh. Huh. Well, I’m not changing my answer. Hey, we can just both be We can just both be right. We’re both right. What you ate. Is on plate number two. No, it’s not! No, it’s not! It’s the blondie! I knew it was gonna move me! It’s not! You’re wrong! I quit! Yeah, in fact, a we had a crumb exposure issue and, uh, managed to remove the crumb before Link took off his blindfold because that would have really given away the answer. Oh, a crumb exposure. Um, the first one, I don’t, you think, does it have nuts in it? It’s a Ghirardelli, uh, box mix brownie. It got a nut right there. Okay, well, it’s from a box. It’s a nut from a box. That’s pretty good. I, I mean, you can’t tell if it’s a Blondie or a brownie when you’re blindfolded. That’s weird. And it’s dark chocolate chips, uh, homemade in the Blondie. I guess because the, the chips are so dark chocolate? I still, I mean I don’t fault us. This one’s ugly. It’s red. This is a red velvet brownie with white chocolate chips. I don’t like that. It’s um, I kinda do. It tastes like a weird cookie. There’s something else in it. Red velvet has what in it? It’s the red food dye that makes it red. But the white chocolate chips were so stiff. It shouldn’t taste like. Somebody told me that there was one additional thing that was sometimes in red velvet cake. Cause I always thought it was just the red dye. We feel like it tasted different. And then this is just a standard homemade brownie with chocolate chips in it. It’s very fudgy. That’s the best one. It’s by far the best. I would say the Ghirardelli is the second best to me. Okay, well, you both, uh, went out together, which means, I’m sorry, you both have to be punished in Good Mythical More. Uh, you’ll be drinking a little Mythical Kitchen specialty. That sounds dangerous. Not poison. Alright. Reminder, be sure to watch tomorrow for a brand new episode of Good Mythical Weekend. Thanks for commenting and sharing this video. You know what time it is. I’m Evan. And I’m Katie. And as you can see, we can’t. We’re doing a blind New Mexican chili taste test. And it’s time to spin the Wheel of Mythicality. Ha! Ha ha! I like that glasses on top. Click the top link to watch us arrange peppers from spiciest to least spicy in Good Mythical More. And to find out where the Wheel of Mythicality’s gonna land. Who will survive the Mythical Kitchen? Get your ticket for the first ever Mythical Kitchen live show now at mythicalkitchenlive. com.