Channel: Good Mythical Morning
YouTube Video ID: x9ESK9HWukw
Episode Number: 3064
Transcript
Have we created the world's most Mexican dish? Let's talk about that. Good Mythical Morning. I'll be the first to admit that Link and I aren't very competitive people, because I'm faster. You wanna take a race out in the parking lot? No, I don't wanna take a race- Take a race … out in the parking lot. Okay. The last time we did this, we competed to create the ultimate Italian and Japanese dishes. And Rhett beat me by a fraction of a point. Yes, sir. So today, it's time for a rematch. Time for a rematch. I said that first. This time, we are competing to create the world's most Mexican dish, and then the world's most German dish. And I'm gonna go first because I won last time, but I don't care about winning. The task was to create the world's most Mexican dish. How did you think about this? I said I wanna put some of the things that I love the most, and some of the things that my friend loves the most, into the thing that I definitely love the most in Mexican food, and that is a chile relleno. So I created the chile chile chile relleno burrito, okay? So yes. Wow, and you went through all this trouble to hand draw this yourself. No. I cast a vision to Chappie, okay? I didn't draw this. Chappie did. They did an incredible job bringing my vision to life in, uh, you know, just the visual form. Mm-hmm. And then, and Nicole, I believe, I hope, I believe in Nicole, m- made this into culinary form. We'll get into that in a second. We'll bring out the real thing. All right. But just so you know, yes, the entire thing is a chile relleno, which of course is a… Which you recently, like, found out. Like, I was with you someplace and I ordered one, and I've ordered them so many times and, like, well, I guess w- you decided to look at my plate for the first time in your life. I've not… Yeah, I never ordered a chile relleno. And didn't understand it was a f- uh, a pepper with cheese in it that's then fried. I love that, but I was like, what else can we do inside that that has chile? We could do chilaquiles. We could do chile con carne. We can do, um, chile con beans. Yes, that is one of the things that we did. And we could do a cheese core because why not? And then for my friend- Yes … I did a aguachile salsa that has shrimp in it. You love shrimp. I don't like putting them in a burrito, but I like putting them on the side. Let's bring out the real thing. Now, you have not seen this, so- I haven't … so- This is the reveal for me. This, this may dash your hopes, but… Good Lord. Good… Nicole. Hey. You have exceeded my expectations for size. You can rock it like a baby. Uh, okay. I mean, it is as big as the sketch. Yes. Yes. Well, that's what we said. We said- Is that- … life-size. Wow. If you don't mind, um, can I crack into the core for you? Yeah. Hey, re- yeah, yeah. Let her cut it. Okay. Because this cheese core is gonna be… It's… This is a moment of truth. Points ride on this moment, and this is really hard to do. Wow, I'm so excited. How do you, how do you even deep fry something this big and heavy? Oh, dang, yes! Look at that. Yes! Praise the cheese gods. Did you see what just happened? It's still happening. Oh, my God, Nicole. Oh, good Lord. Let me know if you have any questions. You did it. Okay. Wow. I mean, I feel like I need to hack off a- Yep … a piece here just to keep everything kind of around. She's like, "I'm not gonna watch anything." And now, okay, so this is the- You know, it's, you, you know, it's- pork and cheese - It's also shar- … and pepper … it's shareable. It's shareable is really the great thing about it. Well, you, you get, get you some. I need time alone with this. This is the kind of thing I wanna eat with no one watching. That was amazing. You know you dance like no one is watching? Yep. Eat like no one is watching. And then you got this with the shrimps in it. Look at that. Whoa. Mm. Whoa. Oh. Get, get you some of that too. Mm. And it's like spicy but not too spicy because those, uh, that chili relleno is like, it's just a nice spice. You know what I mean? Look at that cheese. Yeah, get some of that on it. Look at that cheese. I'm just telling you right now, you're gonna want that. I'm gonna try to right now. So the, the fried part is amazing. All of this cheese is just wild. Mm. Is the, um, that- Good God … that's meat and beans over here, right? Mm-hmm. Yeah. Mm-hmm. We got beans, we got meat. I got, I, I gotta take another bite of this. We got cheese. It's so good. I could definitely see this at like a Chi-Chi's. Oh, come on. I've never been more insulted. Chi-Chi's. Ain't nothing wrong with going… I mean, 'cause this is so gimmicky. Yeah. You wanna have it at a gimmicky Mexican restaurant. Okay. I'm not gonna argue with that. I mean, this is family style. You just bring out this and you could call it the f- deep-fried melon. We wouldn't do that, 'cause it's not a melon. We would call it the chile chile chile relleno burrito, and we would say, "Share with the fam." And we would say that part in Spanish. La familia. And, uh- Well- So you need to score this, Link. I, I'm still eating it. You're g- I'm s- I'm scoring this on a s- on a scale of- Scale of one to five … holy moly. But you can't tell me what your score is, because I can't let that influence the way that I score yours. Okay. The cheese is just- So I'm gonna lock it in and hide it. I mean, I can't get over the cheese, the way it just spilled out. Oh gosh. Look at that. Look, look at that. See, that's for the familia. Everybody in the familia watches this happen. Daddy, Mama, Papa. Papa, Mama. All right. I am hiding my locked in answer so that you don't feel pressure to score mine high or seek revenge. I'm not gonna seek revenge. I'm gonna be as honest as I possibly can. Maybe there's nothing to seek revenge over. Okay. Are you ready to cast your vision? I am. What I wanna do is I wanna move this out. Okay. In such a way that I can move it back in- Yeah … a little bit later. So we can possibly get… Okay. My idea, I, I, I've created a dessert. Oh. Which- Fitting … is going out on a limb, but I'm really liking it being a follow-up to yours. Last time you were very, very hard, uh, with your scoring. You had, like, harsh decimal point scoring, so. I take this show very seriously. The m- and, uh, so do I, and that's why I knew I had to up my game. I started working with Colby very early on in the process. We go way back on this concept. Yeah, yeah, right. Yeah, yeah. Uh, said I want dessert. I'm thinking a tres leches cake is something that I know exists- Yeah, okay … in Mexican desserts. Three milks. I wanna go up from that. I wanna go five of something. Oh, okay. And I want to use the foundational grain of Mexican gastronomy. Oh. Corn. Oh. Well, you know I love corn. The corn. Corn is really underrated. So I have decided to create the cinco maices cake. Is that how you say it? Maices? Cinco maices. Yeah, yeah. Maices. Yeah. La familia. La familia. Yeah. This is a corn from top to bottom, five corn cake. All right? Baby corn. I'm, I'm picturing some sort of corn, it's floating on a corn milk, which I of course knew that that existed- Uh-huh. Before I talked to Colby about it. Uh-huh. Um, yellow corn cake. Did you just tell Colby- I figured that's a thing … you wanted to do something really corny, and then he just came up with this? Yeah. He said, "Well, we can do f- uh, white corn frosting." He said, um, "We can do corn smut." And I was like, "Oh, yeah." Oh, I love that stuff. Not for la familia, you know? And how do you say that? Huitlac- huitlacoche? We le coche? I love that stuff. We le- We love coche. We le coche. We love coche around here. And then I s- I was like, "Ooh, ooh, ooh, also baby corn." Yeah, of course. Why not? So- Because it's there … that was me. Chappie, thank you for- All right. I'm ready … drawing this as well. I'm ready. I'm ready to see it. Colby, thank you for all your work. Oh, buddy. Check it out. Look at that, dude. I really like the, the approach on this. I love tres leches. It's kind of absurd that they would put three milks in one thing. Uh-huh. So, you know, this is… I, I love this. Five corns. Mm-hmm. So more absurd. I want to explain- Yeah, of course … the huitlacoche a little bit, too. So we candied it, and then it was blitzed and then sprinkled on top. So it just kind of has like a, a funky, like, kind of vibe at the top, so. And I love that stuff. Josh introduced us to that stuff. Yeah. It's nice. And any time it's on a menu, I order it. Funky like body odor? Kind of like truffles. It's a mold. Mm-hmm. It's a fungus. Yeah, yeah, yeah, yeah. Enjoy. Okay. Um, I'm gonna go no baby corn in the first bite. Don't be a coward. Well, I j- I know exactly what baby corn tastes like. And I just feel like I wanna go all the way down. Uh-huh. Oh, God. Yes. Okay. Had a b- a little bit of a breakthrough there. Oh, okay. That is my middle school report card. I put that in there. There's a tostada in the middle there too. Oh, tostada. 'Cause that's when I started to learn Spanish. Mm. Let me, let me give it a shot. Wow. Wow. Yeah, that, that bit of unexpected crunch in the middle is, um, not something I illustrated. Mm. Come on, you need a little sweet, a little crunch, a little salt. I really like that. I mean a lot. I will say Mm. Hold on. Okay. It's so good, dude. It's so moist. The cake is so moist. Colby, you nailed this cake, man. Thank you. How on earth? The corn milk, uh, is atole, and it's very similar to horchata. But instead of rice, you use, um, a little masa harina, and then I steeped some, uh, corn puree in there, too. Oh, good God. I mean, there's technically six corns in here, what I'm hearing. I just don't know how to count to six in Spanish, so- … I'm calling it. Yeah, you do. You can do it. Uno, dos, tres, cuatro, cinco, seis. Yes. I did it. Not confidently. Maíces. When you got to six, you was like, "Seis." Yeah. Seis. Um- This may be the best cake I've ever had. Well, it's incredibly moist. I will give, give that to you. And also, I like it a lot. This would be a great, this would be a hit on a Mexican restaurant- Tasty, tasty … menu. Chi-Chi's? Interestingly, I'm not getting as mu- Let me see if I can just go straight smut here. Is that the first time you've gone straight smut? Yeah, when I go straight smut I get more of it. Um… It's mainly just to say there's smut on there. There's something so uniform about the taste of corn that makes it all work together in a positive way, but also makes it a little bit like I don't know if I can finish the dessert, and me finishing a dessert is never a problem. 'Cause it's so rich? There's so much to it? It's, it's so, it's so rich, but also, like- So you're complaining that you can't pound on the calories? There's, like, a bland richness to it that, you know how corn has that bland taste to it? So you capture that, but then there's just something about, I feel like I'd have to power through it. I wanna keep going back to my big burrito over there. You, you know how much you, you love corn dogs? This is like a dessert corn dog. Okay, I have a score. Well, in rating your burrito I could find nothing. Oh, come on. Nothing at all. That's not… It's too big. I mean, come on. I mean- Too big? It's, I mean, n- n- it's a monstrosity. Come on. Nothing to complain about. Five. Oh, come on. It's not a five. It, it's, it's amazing. What is this game? It's ready for Chi-Chi's. I mean, I gave you a 4.17 out of five. That's a very high score. That's in the fours, man. Well, why are you, why even decimal? Because I want it to get interesting in case it gets close. You're a corn coward. That's what you are. You're afraid to eat all of it. It was a little one- You're afraid to eat the baby corn … it was a little one-dimensional. It's like- That's kind of the point. Yeah, but- It's just corn, corn, corn five times. I mean, I think you may have over-corned it. That's all I'm saying. It's just, like, I like the taste of it, but I got three- Not possible … I got three bites in and I wanted to come back to my- Not possible … my wonderful creation. I mean, I, you know, I, I had help, I will say. I had some help. Before we get into this German round, uh, I got a couple of things. First of all, Chase just told us that chichis means boobs- And we did not know that … colloquially in Spanish, which, uh, great. It's, it's still a Mexican restaurant that we're familiar with. Yes. Uh, second point, get a behind-the-scenes look at how the Mythical Kitchen team turned our house into a restaurant. What you talking about? Yep, we did it. We turned your house into a restaurant. You're talking about the creative house. Yes, the creative house. It was awesome. Such a nice place. Lots of room to do a lot of fun things. You've already d- you already did this? I did this. We actually all did it, and it was wonderful. Go ahead and roll the tape. Oh. Pork belly, yeah. Wait, this is in the back? Yeah. Oh, no, that's in the- Those are my hands. Look at them. Look at them. W- and why weren't we invited? Okay, th- thank you. I think you guys were busy doing something else in, like, another state. Okay. And, uh, Kristen Kish also came, which was awesome. Go ahead- Oh, from Traitors? From Traitors and from Top Chef. You can go ahead- She, she was in our house? She was inside of the house. Her face is covered by that wine glass over there, but no, she was there. Uh-huh. Okay. You guys wanna roll that tape? Roll that tape. Kristen, finally, what is your review for Rhett and Link? Should they trust us ever again? Yes, without a doubt. Honestly, the, the, I mean this whether there's cameras here or not, like, a legit business. Like, something's gotta happen here. Yeah. It is, uh- Hold on. Uh, so it, it, we have to turn it into a- Restaurant? I mean, it's up to you guys if you wanna do that. We did make a pretty penny though, I will say. We cleaned up pretty nice. This is for groceries, Colby, this is for you. Um, KG, this is for incidentals. Remember what I told you about? The one, the gold one. For- Remember? Um- And Kristen gave you all this money? Um, something like that. This is for Vi. This is for hair and makeup. And… Rent? That's for you. And that's for you. Teaching children money. Oh yeah, it's all fake. Um, it was lots of fun though, and honestly, if you guys do wanna use the Creative House as a restaurant, hit me up. We had so much fun. You have no idea. It was literally the best thing we've done. Well, you cleaned up good, because I didn't notice. Check it out on the Mythical Kitchen channel. And we will also need to be checking that out. Yeah. I guess. All right, I'm gonna go first this round, which is the German food round. Whenever I eat German food, sausages- Sausages? … and, uh, mustards- Yes … pretzels. But the problem is, and you know the Germans, they figure out so much- Uh-huh … with their engineering and… But I, I just think in terms of form factor, there was an opportunity for improvement, so I have conceptualized the st- sausage stuffed pretzel. Mm-hmm. As you can see, German sausage all the way around inside of this thing, and then I just wanted a flight of different mustards to dip it in. Pretty, you know, it's, it's- Well engineeredly elegant- You know that I love- … and simple … a wiener wrapped in something. Uh-huh. So- Corn dog, that kind of thing. Colby, thank you for all your work. Chappie, thank you for your illustration. Now it's time for me to take credit. You would choose something with wieners in it, man. Yes. Classic. I would. Um, so you have a flight of mustards, uh, as well as a beer cheese sauce. You have stone ground, you have Lowenstein, you have Dusseldorf, you have Bavarian sweet and Bavarian spicy. And then classic German frankfurter, the, you know, the birth of the modern hot dog inside the giant Bavarian pretzel. Yes. Hey, hey, hey, hey, uh, no need, no need to u- use that. Sure. Because this taps into the efficiency and multitasking that Germany is known for. Right. You could take this thing and, uh, pull it apart. Oh. Be gentle. Oh, oh yeah, you can because it should- Be gentle … there's, this is a full wiener right here. But they are linked. Yeah, but not anymore. You just broke the link. I thought about calling it Link's Links, but I'm saving that name for a golf course I'm working on. Mm-hmm. Um, you, see, you could, you could, um- Beer cheese? You could put this in your engineering suitcase and then do some calculations. You could drive 1,000 miles an hour on the Autobahn while eating this thing. You could put it under one arm and then use the other arm to scale the Berlin Wall, come down on the other side, and all the other things that, uh, Germany… I mean- It's a lot of mustard. Hmm. Okay And what's that? German corn dog. Mm-hmm. I mean- Great. Shareable. I do like all of these things Germans have families too. And it probably is just family. Yeah. Like kindergarten, you know? That's German. You know what Rhett and Link mean in Germany, in German, the language? Right, right and left. Right and left. Who'd have thought? Somebody told us that. So this is good. This is good. Colby, I'm very happy. Uh, why don't you just score away? What, what's, what's … This is my, this is my favorite, even though I haven't even tried the other ones. It's just the Bavarian spicy. Bavarian spicy. I like all of these things. Um, a little heavy on the mustard. It is a, there's a little bit of a one note to it. Like, that note is wiener and pretzel, and every bite- That would be two notes. Is, is, is those two notes. And then a lot of mustard, that's three notes. I mean, I don't wanna be the guy- Three's no taste … that's being too harsh on the Linkster. I, that's not, that's not my intention here. My intention is to be fair and be unbiased. Uh- Do what you gotta do. All right. What, what, what were you thinking? All right. The vision that I cast to Chappie was, first of all, a little background. You may remember the great, um, spaetzle, um, tra- Debacle? Debacle of 2025. Oh, yeah. And this is during the Best Noodle Tournament, where we ate the spaetzle. We got a lot of negative feedback. And it was just raw. That there was nothing on it. Nothing on it. We were raw dogging some spaetzle. Yeah. And the entire country of Germany was offended. And so this is our effort to make good on that. So we do have the cheese spaetzle in there, but it is all sitting on a giant Dutch Baby, and that's just not a child from Holland, okay? That's not what that is. This is a s- uh, it's like a pancake kinda thing. All right. And then we've got the schnitzel, which you can't miss that, which is covering the entire thing. Then the spaetzle, the sauerkraut, and then we have the German flag represented with three different sauces. We've got mustard sauce, we've got sauerkraut. Well, no, I'm looking at … We've got currywurst, and then we've got schwarzbrot crumbs for the black. Okay, that's it. It's gonna be i- interesting. It's- But again, this is mostly to appease the people of Germany. It's a lot. It is a lot. Guten tag. Ist von wunderbar, ja? Yeah, see? German. It's German, and she- Yep, and she turned it the right way. So that's not just dirt, huh? No. Schwarzbrot crumbs. Ja. I think you're gonna like it. And what about the … Why is it called a Dutch Baby? Don't know. Yeah, it, you, you, it's the end of her English. You've, you've exhausted all of it. Okay. So how am I gonna- I mean, I mean, this whole thing could just be picked up. It's like a deep dish German- But, but it sh- doesn't need to be. I am gonna cut it, and I'm gonna try to get … Oh, that- That's a big piece of meat in it. That's a big piece of schnitzel there. And then the spaetzle. Schnitzel spaetzle. Yeah, spe- and it's special. Special schnitzel. I didn't give you my name. It's just called the spaetzle with everything on it. Some might say spaetzle all the way. Where's the sauerkraut? Right there? Let me get some of that. Hmm. Little bit of the sauce. I want some of this red sauce. Little bit of that sauce. So the red sauce is very curry. Mm-hmm. We were inspired by curry ketchup. The black stuff seems like dirt, so. Yep. And the yellow stuff, seems like mustard. Man, that turned out. That turned out. We outside. Yeah. Hm. That is a big… I mean, this thing is hearty. You went so hard on everything. Go hard or go home. Like, you're really trying to make it up to the people of Germany. I hope we've done that. It feels a little bit like pandering at this point. I fully have embraced the fact that it's pandering. It's, it is unabashedly pandering at this point. I would like some more of that curry sauce. Well, it's there for the taking. Alright, Link, what do you think? That would be good everywhere. Mm. Okay. I'm gonna go to a decimal point. Do you wanna r- do you wanna rate yours first? I, I… Let's see, let's see what, let's see what you did. Let's see what you did for this one since it's been fresh, fresh right now. Okay. Just so you can remember what yours was. I gave this a 4.1. Okay. You know, out of five, so that's, that's pretty good. I just think that it, I, I don't like the sauces not being, uh, I mean, it's non-committal. I, I, if, I think you should've taken a sauce and it should've been over the whole thing. You just need to, it needs to be what it needs to be. Well, the German flag, man. That's one of my things, and I, you know, f- putting a flag on something is pandering. What? That doesn't get you points. It's one of my favorite things. A flag? Yeah. I, there's a d- there's a meal that I get at a local Mexican restaurant that is the Mexican flag in tor- in, uh, enchiladas. Red, green, and white. The, the other two sauces weren't magical enough. I just wanted the red sauce. It kinda didn't come together as much as I would hope it would. Okay. Um- Mm-hmm … Link. And I'm gonna make this face. Like I said, I really appreciate what you, what you did here. Uh, I appreciate the convenience. I can take it outside. I also felt like you were coming for me with this one. And there's a lot of mustard. I, I'm not gonna say… I, I did like it, but… And I wanted to make sure that you were in at least four territory, but when I say at least, I mean emphasis on the least. 4.0001. Wow. So you are definitely above four, which is an 80, you know, on a scale, on the scale of 100. I mean, I'd say, dude, I mean, I mean, think of, look at it. I didn't try hard enough. You, and you tried way too hard, and I g- I was too generous. I think that's it. You shouldn't have given me a five in the first round, but that- It was fabulous. It was great. It was great. It was fabulous. I said- It wasn't flawless, though. It was pretty close, though. And this is, has a lot of salt in it. Okay. I mean, I think it was a fair competition. Lot of salt. Well, you can serve this at German Chi Chi's. What's the, uh, German word for boobs? It's, uh, Titten. T- Titten. Oh. Titten. You just know these things, Chase. And you know what? Yeah. Tell me how to say boobs in any language, I got it for you. This means put it on my Titten. That you are the world's most Brian the Second. Thanks for commenting and sharing this video. You know what time it is. Hi. We're Vera and- Kurt … and we're at Hessenpark in Frankfurt in Germany, and it's time to spin the Wheel of Mythicality. To spin the Wheel of Mythicality. Dink it. Dink it and sink it. Sink it. Dink it and sink it in Germany. Sometimes you can tell whose idea it was to make the video. Whose was it? Not his. We're going to donate $1,000 to the Equal Justice Initiative to aid in their mission to end mass incarceration and excessive punishment in the United States, and you can join us in giving at the link below. Also, click the top link to hear something crazy that happened to my wife that may have gotten your wife involved. Mm-hmm. My wife almost lost her finger. Good Mythical More. Watch it. The Mythical Kitcheneers turned our house into a restaurant while we were out of town, and we're a little bit mad at them. Check it out now.