Do expensive biscuits taste better? >> Let’s talk about that. [Music] [Applause] [Music] >> Good mythical morning. >> Big announcement. Good mythical evening is [Applause] >> and this time we are headed to outer space. >> That’s right. We’re blasting off on Thursday, October 23rd at 1000 p.m. Eastern, 7:00 p.m. Pacific. >> Do not miss this night of intergalactic debauchery as we alongside the mythical crew and maybe some aliens get sloshed in space. >> What’s our mission, you ask? Well, nothing too crazy except that we are saving the freaking world. >> Yeah. Join us live from home with access to the mythical good evening. Nope. Good mythical Evening live stream. >> That’s what we’re calling it. >> Uh there’s also video on demand. That’s VA access if you can’t make the show live or if you just want to relive the evening and much more. >> Or you can watch with fellow mythical beasts out in the wild at participating Alamo Draft Houses near you. Enjoy a menu with mythic mythically themed items. >> Yes. >> And a commemorative GME and Alamo Draft House pint glass that you can add on to your ticket. >> Really cool. So, chart your course to good mythicaling.com for all your viewing options and stellar extras that will make this evening truly out of this world. >> It’s going to be fun. Get your tickets now. Plus, you can learn more about the exclusive 72-hour discount for Mythical Society members. >> Oh. >> Mhm. >> Now, let’s get to this episode. They say that the best way to a man’s heart is through his stomach. >> And today, we are trying foods at different price points. And not just any foods. The foods of our very own Leonard. >> You’re a man. >> I am a man. >> You have a stomach? >> I have a stomach. >> Oh, well, are you excited? >> I don’t have a lady, though. So, maybe somebody could >> Okay. It’s not a dating show. >> No, but it could be. >> Oh, y’all y’all not going to find me a lady? >> No, no. We’re going to Today we’re going to find Leonard a lady. >> No, no, no. We’re just going to We’re going to eat Leonard’s favorite foods while in the process over there hungry. >> He’s going to find a lady. >> Yeah. Naked. It’s time for Naked Foods Naked Leonard Edition. Naked. Only the food will be naked. But may we suggest enjoying today’s episode from a nudist colony. >> I guess we may. >> Okay, boys. Throughout today’s game, Leonard’s favorite foods will be served at low, mid, high, and fancy price levels. Each round, you’ll pick your favorite, and by the end, we’ll find out how expensive your taste buds are. Up first, this is biscuits and gravy. >> This is biscuits and gravy. >> Good choice, Leonard Jr. >> Yeah. I’m excited. I’m excited. This I’m Have y’all had biscuits and gravies before? >> Oh, yeah. Yeah. Yeah. Yeah. >> You know what? We’re going to eat off the same biscuit to save you a pristine biscuit. >> Oh, look at that. Y’all think about me. >> They are stingy with the gravy. And let me just say it was difficult to get through this biscuit >> with a fork, which makes me think >> it may be a frozen situation. >> All putting it back. Okay. >> It’s not bad, but it’s nothing to be happy about. That’s not great. How long have biscuits and gravy been your one of your favorite foods? >> Uh, my entire lifetime. You know, I think that’s just something that we always had. I’ve breakfast has always been my favorite meal. And uh you know as a southern boy yourself, yes. >> Uh biscuits are very important uh in our entire dietary needs. And uh I think it’s just something uh I grew up that my grandma would make. And uh when I was on tour, I did a little uh standup comedy tour um with two of my best friends, Ray and Austin. The only meal we could consistently eat together was breakfast. So, we would always get biscuits and gravy at a restaurant and try to like find the best version we could while we were on the road. >> Oh, >> well, you got to have sausage. >> The first one didn’t have. Second one’s got the sausage. >> This is a pretty flaky biscuit, like a layered biscuit, which is a little bit different than like a cakey biscuit. >> And it’s a um semi-spicy sausage. So, there’s there’s some depth to this one. >> It’s certainly an improvement over that first one. Do you like a spicy gravy? >> I’ll take it. I don’t need to have it. But >> now, see, but this one I went right through the biscuit in the way that I wanted to. >> A little spice on the sausage. Like a little spicy country sausage. >> This is has big pieces of sausage. >> That’s flaky, easy to get through, soft. The sausage is they’re really bringing the sausage and the gravy is very peppery. This is my favorite so far. I’m just going to I feel like I’m working up. >> The biscuits really >> It’s cakey. It’s a cakey biscuit. It’s a cakey biscuit, which is not my favorite. >> Cakey, not flaky. >> Yeah, but I couldn’t. These were hard to get through. I don’t want to a hard biscuit. This one over here has got like This is lumpy. This looks like scones. >> That gravy looks scary. >> There’s three biscuits. >> Oh, sorry about that. >> Yeah, it really is. >> That’s a dry biscuit. But what kind of cubed sausage are we messing with here? >> If we don’t watch out, this could be really fancy. >> The biscuit’s too dry. >> Like they make a dollop and make it into a biscuit. I can’t remember what those are called, but I’m ready to vote. >> Here we go. Three, two, one. >> Wam. I knew you were going to do that. Did you know I was going to do that? This is This is my second favorite. >> The biscuit is the best here. The gravy and the sausage is the best here. >> Well, Rhett, you have chosen our low price point option. What? >> Jimmy Dean biscuit and gravy frozen breakfast bowl. >> Yeah, that is a is a >> Jimmy Dean is doing something right. >> No, not with the biscuit. >> It’s just was soft. This was It’s something about it was hard, man. I just want I don’t want my biscuit to be hard. And Link, you have chosen our fancy option from Poppy and Rose for $19. So, uh, why don’t you go ahead and check under that plate. >> Oh, yeah. >> For your >> Oh, yeah. >> Meal of Fortune. >> That’s a oblong penny. >> I messed up a penny. Oh, it’s a It’s one of It’s one of the pennies you make while you’re on a trip. >> Mhm. Specifically from >> tourist penny. >> Let me Let me Let me tell you what it is. Lemon Squeezer Cave in Lost River Gorge. >> Oh yeah. Lemon Squeezer Cave. >> I love it. >> They throw lemon in there >> cuz it’s it’s it’s uh tight. And lemonade comes out the other end. >> Um now is uh is Leonard’s favorite biscuits and local biscuits and gravy up here? >> Leonard’s going to have to try everything because we don’t have any of his particular favorite favorites. I’m going to go out on a limb and say that Los Angeles has not done biscuits and gravy. uh quite right if you chose Jimmy Deans out of all these, >> right? >> Um but the other ones that you also disliked, the first one uh is our mid-pric point from Horseless Carriage for $8. >> Need a horse. >> The last one was our high price point from John O. Groce for $12.95. >> Dry. >> Yeah, this is not the town. John O dry. >> This is carbonara. >> This is carbonara. Oh, this is a good choice, Leonard. >> Yeah, can’t go wrong with carbonar. >> I will get it if it’s on the menu. Okay. >> I Yeah, I never get this. So, that’s like >> Oh, I would think that this >> Yeah. And it’s it’s creamy, you know. It’s a creamy pasta. A lot of times it will have peas in it. No, these do. Smoky. creamy, but intentionally dry, right? They’re all dry. Like the cheese kind of dries up the >> All of these, >> not like Alfredo or something. >> All of the Well, they’re it’s drier than Alfredo. Yeah, cuz it’s not as much of a saucy sauce, but I don’t know. All the All these seem drier than what I typically would get. >> The first one has like edges of cookage on the meat, which I like. This one has just the meat is just some weird pieces. >> Ain’t that weird pieces of meat? >> This is more bacon. This is more >> the actual panchetta. >> Yeah. >> It just doesn’t look good. It tastes like it looks bland. >> There’s no There’s no depth of flavor in that. Now, I’m sorry, Link. >> I’m going to let you open that. see if it’ll still >> I mean that’s a real tough thing to pull off with something that’s been >> with with the delivery >> over on the side for a second. So >> the pieces of penetta I see the layering the fat and meat layering. I see some specks of blackness which I like. >> That’s a very peppery one which is >> talking about the pepper here. >> Yeah. Um, it actually has a little bit of the What’s the What’s the one that you like so much? That >> Kacio de Pepe. >> Yeah. >> I think it’s that with a little bit more interest. >> Yeah. >> When it’s done, right? >> This one’s yellow. Why is it so yellow? >> Oh god, I got so much. >> Don’t all these look drier than you would expect? >> Yeah, they look a little dry. >> It’s just It’s just a function of >> That one is covered in parmesan, is it not? or bad. >> Mhm. >> It tastes really good, though. It’s the saltiest one. >> Okay, I’m ready to vote. I know which one’s my favorite. >> All right. >> A three. Three, two, one. >> Oh, man. >> Oh, really? >> That one, huh? >> Yeah. >> This one tastes the best to me, man. Is the most flavorful. That one was the prettiest. I thought that one was the most flavorful. Okay, >> Rhett, you have chosen our high price point option, Oria Labuka for $27. And Link, you have chosen our midpricoint option, Pasta Sisters, for $18. >> Pasta Sisters. >> Neither one of you chose our fancy option on plate number one from Dantana’s for $42. And then the one that looks like crap and tastes like it is from Trader Joe’s for $4.49. Dantana. They they’ll set you back on the wallet, but it’s a Hollywood staple. >> Okay. I’ve never even heard of it. That’s why I’m not I’m not even I’m not even in the realm of Dant. >> We went once went to a um a dinner at Dantana’s and somebody got the chicken farm. It was >> Yeah, it was pounded. >> Was that big? >> It was pounded bigger than two plates. >> Yeah. >> Probably cost $80. >> What is that? Where they get in Indianapolis or Indiana? The uh pork the big >> pork cutlet. >> The pork cutlet. >> Mhm. Have y’all ever had one of those? >> Yeah, but it’s not like that in any way >> except that it’s flat. >> Only the size. Only the size. >> This is Hawaiian barbecue short rib. >> This is Hawaiian barbecue short rib. >> Oh, nice choice. >> Well, I had this last night. >> Oh, >> you did? >> Yeah, I did. >> Is it Is it too soon? No, >> it’s never too soon for Hawaiian short rib. Yeah. You go back in, get The Korean version of this dish >> I believe was a part of um when I did this. This is one of my choices. >> Let the tape be shown. >> These are KBBQ Galby ribs. >> These are Korean barbecue and everything else. She said >> yes. Your favorite. That one right there is chewy. >> Yeah, that’s a little chewy. >> Undoable. >> Oh, no. >> And we both we both got different ribs and both got the same result. >> Un chewable. I mean, it does didn’t taste great either cuz you want that like sweet teriyak. >> Oh yeah, this one’s >> punch. >> They went a little little bit extra and added some sesame seeds. >> That is real nice. Oh man, >> that’s exactly what you want. >> Such an improvement. >> I like that. >> Might come back to that. >> That chopping philosophy, too. >> Yeah. Each one you just kind You can kind of pick up. It makes it into a the bone into a handle. >> Oh, look at these. These are falling apart kind of. >> What you doing? What you doing, buddy? Oh, lots of fat, too. I like to eat some of the fat. Do you like the fat on your steak? I like I love the fat on my steak. >> Yeah. My dad lives in Honolulu, so >> Oh, really? >> Yeah. I I fell in love with Hawaiian barbecue. >> It’s It’s tough to get good Hawaiian barbecue in LA, but >> Yeah, cuz there’s like there’s a bunch of places in town that kind of do >> like a a pretty cheap version of it. >> Whoops. Didn’t mean to do all that. >> These last three are nice, though. >> And the um the pasta salad. Oh, the macaroni salad. Yeah, >> macaroni salad. >> Oh my goodness. >> I’m kind of really wanting that. But this is naked. >> I tried to recreate it and then it’s gonna take a couple more tries to recreate that pasta salad. >> This is really good. >> Dang, that’s really good. All three of these are good. These two right here, extra special in my mind. H >> I hope the first one is the cheapest. >> Three, two, one. >> Bam. You and me both. >> Yeah, the flavor on this I’m in fact. >> Yep. While you talk about it, I’m getting another one. >> You have both chosen the fancy option from Ohana Barbecue for $30.99. >> Forgot. >> I got it. You know what it is? A penny? >> It is. >> But it’s from a specific place. >> Hershey Park, Pennsylvania. Heard of it? >> You can take a chocolate bath there. >> Mhm. >> What? >> The first plate is the low price point option from Hawaiian Barbecue House for $ 13.50. Uh, the next one down is the mid-pric point option from Ono Hawaiian Barbecue for $17.99. And the last one is from our high price point option from Moana Hawaiian for $2414. >> Moana. So they like >> can get in on that Disney action. >> Probably not. Probably not officially. Officially is the word I just said. >> You did say that. >> Yeah, cuz that’s when you’re talking about Moana. Yeah. >> And it’s official. And the >> it’s officially >> the grandma’s ocean spirit >> is a fish. >> The world is in danger. An asteroid is heading directly towards us. And there’s only one chance of hope. These guys. >> Don’t worry, Earth. We got you. >> Oh, I got yours. I got your helmet. >> How did that No, you don’t have to put it on me. >> I want to put it on you. Put mine on me. Just hand it to me. You don’t have to put it on me. Just hand it to me. >> Well, now I can’t see you. >> Just here. >> Is that it? Is that your head? [Music] >> Shouldn’t these things have visors on them? >> We need that, right? >> This is peach cobbler. >> This is peach cobbler. >> Good choice. [Laughter] >> This was in my last meal. This was my dessert of choice before I died. >> Me and We are the same, Stevie. We are the same, >> but I had a side of vanilla bean ice cream. I know this is naked. I know this is naked, but you just have to imagine that piece cuz Oh, >> you got to have some cream with the peach cobbler. >> Personally, >> that’s good. >> I >> It’s really good. It might >> I really like to be a critique of a critique of the crust. I want the crust to be a little bit butterier. Butterier. >> Yeah. Look at how big this one is. >> This looks homemade. >> That’s a slab. >> I’ll also say we’re in cobbler and pie territory to to to make all our price points work. So, I think it’s fair, but I will note a couple of these are more pieike than cobbler like. >> That’s pretty pylike. Boy, that tastes like grandma made it. It doesn’t have the It doesn’t have a crispy crust, >> but the flavor is nice. >> Yeah, I like that. >> Really good with some ice cream. >> I definitely like the breading and how the breading is soaked up the peaches. >> Yeah. >> And it becomes more of one thing versus that which is >> pie territory. And here, this is definitely a pie. And there’s a heart right on top. Link, break the heart. Look at that. Oh, you popped the heart up. Oh, you threw the heart away. >> She gone. >> Okay. And it’s not in anything. So, I’m going to get a lot of the crust here. They added something to the >> They did. I don’t like it. >> A spice. What is that spice? >> Spice. >> Yeah, there’s a spice. >> Los Angeles, California. I tell you, >> how do you mess up a peach cobbler? Well, however they did that, >> it’s not that it’s bad. It’s just >> it’s it it wasn’t needed. >> It’s not what you want if you know what you need and what you expect to get. >> Do you like your cobbler crust heavy? I like a crust heavy crust heavy. >> Yeah. Oh, yeah. >> Crust heavy cobbler. >> The breading throughout. >> The crust is really working on that one. >> Flaky. >> The flavor is nice. This is more what I remember like my grandma and my mom making. >> Mhm. more homemade feel. But the crust on that one feels great. >> Okay. I would mix these two. >> Yeah, >> that’s what I’m going to do. >> It’s a toss up. >> Three. >> Hold on. I’m not done. >> I want to take this very seriously for Leonard. >> A two. One. >> Oh, yeah. It’s just It just tastes better. >> It’s so good. But the but the consistency and the textures and the presentation takes you back. >> The crispy trust is great though. >> I’ll say you were both torn between the fancy option and the low price point option and you landed with the low price point option. We did >> cuz that’s Marie Calendarers and I believe it was previously frozen. >> You did it. >> Wow. >> You did it, Marie. You know what? She knows what she’s doing every time. >> And the entire cobbler would cost you $7.29, 29, but a serving would only cost you 121 as opposed to the other one that you were contemplating. That’s our fancy option from Fred62. That portion is$1262. >> And then the first one is from Republic of Pie. Our high price point option for 715. And the one you weren’t crazy about with the spice is our mid-p price point option for from Crusty’s, which sounds disgusting for 149. >> Yeah. Yeah. Well, you said it. >> Hey, meet me down at Crusties. >> And I’m not talking about between my toes. >> Um, so this makes sense that you would go with the cheapest one. I mean, even not that it was frozen, but >> but you don’t need to spend a lot of money on peach cobbler for it. It’s a classic recipe. I’ve never even thought of trying Marie Calendar’s peach cobbler, but now I’m going to. >> Yeah. Put it on the calendar. >> Yeah. Yeah. Right now. Yeah. >> All right. Thanks for commenting and sharing this video. >> Now you say you know what time it is. >> You know what time it is. >> My name’s Andrew >> and I’m Lydia >> and we just had a good mythical evening >> and it’s time to spin the wheel of mythicality. >> Why you seem so embarrassed about it? That’s two minutes light for a good medicalical evening. >> Okay. Again, this is not intended to be a sound bite. We do not want you to take this out of context and play it and embarrass us. Okay. We determine which employees to hire based on how their butts look. >> Click the top link to watch us play Mario Kart on the Switch 2 in Good Mythical More. Good Mythical Evening is blasting off October 23rd at 10 p.m. Eastern, 700 p.m. Pacific. You can join us live from home or with your fellow mythical beasts at a participating Alamo Draft House near you. Get your tickets now at good mythicaling.com.