Channel: Good Mythical Morning
YouTube Video ID: cTJG2t3fbKY
Episode Number: 3096
Transcript
- Is all food better when marinated longer? - Let's talk about that. (bright music) Good mythical summer. - We're about to determine the ideal marination lengths for different foods. But first, this portion of today's episode is sponsored by Zocdoc, helping you find the right doctors. - Now Link and I used to go to the same dentist and then we both left and now we're at different dentists. And I really think that you're missing out because my dentist takes trips around the world, takes pictures of animals and then puts them on a slideshow that's on a computer screen that you can look at while you're getting worked on. - Well, I mean, at least my dentist doesn't shame me into flossing. - Well, that's part of their job. - Well, I don't like it. - So I think I've won on both accounts. - You see, Zocdoc would have sidestepped all of this. - Right, because you'd be at my dentist. (chuckles) - Zocdoc would have made it easier to find a dentist when I was looking for one. 'Cause it can be really hard to find ones near you that take your insurance and that have availability, but they make that process so simple. - And they have tons of reviews from real patients and detailed doctor profiles so you can make an informed choice. And I really should search my dentist up on Zocdoc and leave a review about the slideshow so more people don't miss out. - Okay. Yeah. I think you should. Maybe there is someone else who cares about that. Whatever type of medical profession you need, Zocdoc makes it easy to find doctors who actually have availability so you aren't waiting forever for your appointment. - Yeah, waiting can really add to the anxiety that already comes with going to the doctor. - True. - Using Zocdoc, appointments usually happen within 24 to 72 hours, or even the same day. - I love the sound of that. Here's something else that I love the sound of. It's free to use, and they have more than 150,000 providers within 200 plus specialties across all 50 states. That's right. There's 50 of them. Your health is important. You really don't want to procrastinate on getting the care that you need. - Taking care of your health just got easier. Scan the QR code or go to zocdoc.com/gmm to get started and check that appointment off your to-do list. - Yes. Thanks again to Zocdoc for sponsoring this portion of today's episode. - Now, I've been known to marinate a meat or two, but once you start marinating, when should you stop? Hours? Days? Weeks? Years? Decades? Or should we marinate until the universe evolves into a state of no thermodynamic free energy and reaches maximum entropy? - Well, let's start by tasting foods that were marinated for varying lengths of time that we can do, and maybe we'll get to the rest of that later. - Okay. (upbeat music) - We're getting started with some chicken marinated in wishbone Italian dressing, which is what we've always marinated chicken in around here. I mean, around here, I mean like in our families growing up and whatnot. - Yeah, my mom did a lot of that. Got the Ziploc bags. - Yeah. - How long were these marinated? - Well, this one is instant. Basically you just like put it in there and then, - Douse it. - And then cooked it. This one's eight hours, this one's 24 hours. That's a full day on earth. - I mean, and then it's in a fridge, obviously. - Well, you don't want to leave it out. - Yeah, because like the FDA says like, I mean, up to 48 hours. But we're staying at 24 hours. - You think the Italians, why do I have a fork and knife? - I actually feel like, - We should. - I don't know. Something about marinating the chicken, like I want to cut it. - You don't want to touch it if it's marinated. - Yeah. - Do you think the Italians, when they invented their dressing, that they knew that we would be marinating with it? - We are so proper. - Because I kind of feel like, it'd be like, if I made a dressing and it was supposed to just be a dressing, and then I found out you were using it as a marinade, it might make me feel differently about it. I might go back in time and not actually make it. - I mean, - It just tastes good. - I think you just ran it right through that, Nicole, and then just kept on going. I'm getting nothing but chicken. - [Nicole] Yeah. - There's a little flavor. - [Nicole] There's a little. - But not anything to write to the Italians about. - We've got this chicken clock back here and we can move this around to where we think the answers should be. So like just doing it right here for like, this is a minute clock. This is confusing. But these are hours. - Hours. What you mean, a minute clock? - This is an hour clock. - Yeah, it's a 24 hour clock. - But clocks are usually minute clocks. - But they do make, no, no. - And I usually, my chicken leg- - Hold on. Hold on, hold on. Hold on, hold on. Minute clock. What are you talking about? - Something about- - You see the 12 at the top of a clock, you think 12 minutes? - No. - No, it's 12 hours. And this is just a 24 hour clock. This is what clocks look like everywhere else in the world. - No, uh-uh. No, this is twice of a clock. This is not a clock at all. What is this? - It works exactly the same way. This moves one hour and this thing goes around. - Oh my god. It's just a military clock. What is this? - It's a clock. I don't know. I'll come back to it. I'll figure it out later. - Most clocks are minute clocks. - Most clocks are hour clocks. - Listen, there's already several comments people saying, "I don't understand what he's talking about." Don't worry, don't worry. - You know those numbers don't normally appear on a clock. That's really all I'm saying. - But some clocks do have 24. Some clocks. The biggest watches have 24 hours on them. Flavor Flav's clock had 24 on it. Look closely at it. - No it didn't. - Yeah, it does. 24. - This one has a little bit more marinated. - For an album, he did a 48 hour clock. It moved so slow. This is better. - It's getting better. - But it's still chicken. - And it's fine. I mean, I prefer it fried. - And you can marinate and fry. - Oh. - You can. - Can you? - [Nicole] Sure you can. - Why not? - [Nicole] Why not? Live a little. - Look at this one. Don't you like what we're doing? 'Cause I don't. Like, this was a bad idea. - This decision to use the fork and knife, - Bad on your part. - I'm embarrassed by it. - I though we'd feel fancier. - We're getting a little drier. - Yeah. Is it getting kind of tough? - We went beyond. - That was too much. - And eight was good. - Eight was good. - Did it get any better when it went to 24? Was there anything about it that was better? - I don't think so. - I don't think chicken needs more than eight hours. - Nope. - As a matter of fact, I think chicken needs half of the time. I think chicken needs four hours. (upbeat music) - Bulgogi beef. - Oh, I love bulgogi. - [Link] Marinated none, eight hours, 24 hours. - Instant. Instant. - Just kind of doused in it. What is the typical recommendation, like? - I don't want to be influenced by that. - Oh, you don't? - No. - Okay. Don't tell us, Nicole. - [Nicole] Honey, I don't even know the answer to that. - No. - I would say I'm not feeling great. - Well, thanks for being honest, honey. - [Nicole] No problem, sweetie. - I'm not feeling great. You gonna go again after that chicken? - [Link] Yeah. I mean, probably shouldn't have eaten with a fork and a knife. - You think that's the problem? - Yeah, I think that's it. Did you eat part of the knife? 'Cause that would do it. - I like that though. I do like the taste of that. - It is still very flavorful. - Well, yeah, because it was cooked in it. Eight hours. - All right. What about this? Mm. - Way better. - Mm. So we definitely surpassed beef, I mean, chicken with beef, because we're loving eight hours. Can we go all the way to 24 hours? - Well, there's only one way to find out, Link. It looks different. Can you see? It's like, it's lighter. - Yeah, in color, not in weight. - I don't feel like, I don't feel like the beef got. - Sorry. - Haix, sola, veritas, esponis, canidus, optimus, ecks. - Got it. - I'm feeling a lot better, by the way. - Oh, good. Well, I don't want to use my fork anymore. - I think that the 24 hour, - Is too much. - I don't know. I mean, I like it. I mean, the eight hour is great, but. - Why would you sit here and wait that long? I mean, what would possess a person to marinade for 24 hours when you can just do eight and get such a good result? - There's more flavor in the 24 hour one. You can go to sleep. - But it's too mushy. - But I think that the flavor is better, but the consistency is better. So I want to go beyond eight. - All right. Not to 24. - Maybe to 12. I'm just guessing here. Just spit-balling here. - Let's just do 12 hours. Yeah. - 12 hours. - I think that's fine. 6:00, which isn't pertinent. - Great. - If you start it at six. (upbeat music) - All right, we got swordfish marinated in honey mustard. - [Link] Is that what you do, huh? - Well, I don't do it. I've never done it. - So yeah, when would you eat swordfish? Is this like- - Anniversaries. - Oh. - GMM episodes. - Special occasion. I can tell that this just dashed in it immediately, it's very white. - It's a steaky fish, but it's white. How does that make you feel? Because I know you don't like steaky fishes. - Oh, I'm fine with, - But you like white fish. - I'm fine with this. Yeah. I just don't like a red, raw looking tuna. Hmm. It's fine. - I mean, I would say that's good. But not because of the marinade, just because it's a good tasting fish. - This one's pinker. It's got like a appetizing kind of a, maybe not pink, but. - I see what you're saying. - It has some coloration that came from the honey mustard, which is appetizing. - Yeah, better angels of our nature. - Oh, sorry! Oh god. I just scraped. - Oh. - [Link] Oh, and it's so much softer. - It doesn't need eight hours. Fish is delicate. And I was going to say, - It's mustardy. - My rule of thumb, when I'm marinating fish is like, never more than two hours. - Oh, you have a rule about this? - Just because I feel like it takes on, - It's so absorptive. - Yeah. And I mean, I don't even want to taste the 20. We got to taste a 24 hour one, but this is just going to fall apart. - I did not think that was bad at all though. It got harder again. - Weird. - Oh. - Let me taste it from a different place on this one. Maybe I just got a real fishy spot or something. Like a soft and mushy spot. - Yeah, it's kind of fatty. - [Rhett] It's weird because now that side was tougher. - I just like it though. I don't like that. It's too fishy. This is good. This is good too though. Maybe I just want to eat honey mustard. - I feel like we're on very different pages here, friend. - You just want to taste fish? You don't want to marinate it? - [Rhett] No, I think it needs marinated, but I don't think it needs to go eight hours. - It's not necessary. - I think this is too mushy. - It is too mushy. - So I think that somewhere, - So you either go past it, you go over here or you go over here. - I don't want to go past it. - Why would you go past it when you could stop short? - I mean, so I would say if you want to go four hours, I'm not going to be offended by that. - I trust you with this one. I think we should keep it less than chicken. - Yeah. It's more delicate than chicken. - Right? - But I'd love to see a swordfish fight a chicken. - Oh, that would be cool. - How would we do that? - Talons versus, yeah. - On land or in the water?. Round one's water. Round two, on land. If the swordfish doesn't win round one, he's in trouble. - Right. (laughs) Yeah. Because there's a sniper. - We do not advocate for animal fighting. - No, but if it happens. - Even hypothetically. That was distasteful. I shouldn't have even brought it up. (upbeat music) I've done a lot of cooking, but I've never done baking until very recently when I baked my very first sourdough loaf and I documented the whole process. You can go and see that over at the Mythical Society, mythicalsociety.com. - All right. This round, we have the ultimate marinatable food, tofu, marinated in barbecue sauce, and some other sous-ie things that Nicole put in there. - [Nicole] That's right. - Thank you for sous-ing it for us. - [Nicole] No problem. Little liquid smoke, a little brown sugar, a handful of Tony Cs. - Now I would assume that tofu needs more than, - Just a slap. - Yeah, an immediate. - It needs a soak, not a slap. - Now you're going to be tasting tofu. Which, tofu is a blank canvas. - Quite bland. - It needs something. It needs barbecue sauce in this case. So we know we're going to be going here. - Eight hours deep. Is it soaked it all up? Because it's all over it still too. - It got way better. And also because it's extra firm, it's essentially the same consistency. I mean it's a little bit softer, but it doesn't feel mushy. - I've never gotten into tofu. - Oh, but you just did. I saw you get into it. - I know, and I've been so afraid of it, and I've never thought that I wanted it because I don't want to eat a sponge in my food. - Well. - That's what I thought. I'm just telling you what I thought, okay? - Thanks for being honest. - All right? And here I am, telling you that this is like, if you told me this was like barbecue chicken chunks that were like barbecue chicken loaf, - You've not made it better. - But you could trick me into. I just have to think about it as something. - I had some fried tofu the other day. - This is good. - It was absolutely incredible. And then they had accidentally given us like, another noodle dish that had tofu in it. And I was like, "Man, I should be doing this more often." - Is it good for you? - It's better for you than meat, yes. - Is it protein packed? - It's got a lot of protein. Some people are anti-soy, you know? But we're a couple of soy boys. - Religious reasons? - We can take all of it. Not for religious reasons. They think that it, you know, it takes away from your manliness. But I don't believe that's true. - Oh. - I mean, you can overdo it with soy, but I don't think we have. - All right, let's go to the last one. This is not as firm. - Getting a little mushy. Getting a little mushy. - What's the best thing to eat tofu in? You're not just supposed to eat it off a plate, are you? How do I do this? - I think somebody throws it in the air and you catch it. Actually, it's how most people eat it. What do you mean? - Like, what dish? - It should be in a dish. - Yeah, what kind of dish? - Soups, noodles. - Cube chicken? - Think of any place where you cut up meat and put it into a dish. It's like I feel like I'm talking to a 90 year old man. - I haven't been willing to even think about this. - "I don't want a sponge in my food. How do you eat it? On a plate?" - I'm trying to be open-minded. - Well, I think that this one- - And sometimes it seems the exact opposite. - This right here is better than that. - We don't want to go. - I think eight hours is perfect. - Yeah. Nothing wrong with that. I mean, it's turned me into a tofu fiend. - He's a tofu boy. - I am so ready to order this, the next time I see the opportunity, and I think I'll take it. - I don't think you're going to get the opportunity to order exactly this though. - I want barbecue. - I want barbecue tofu on a plate. Y'all got that? - [Speaker] Marinated for eight hours. (upbeat music) - All right. Now we got soy eggs. The soy boys are getting everything they want today. Okay. But instead of this being instant, because that would just be dipping a hard boiled egg into, this is one hour. So one hour, eight hours, 24 hours. - Just in soy sauce. - That's all it is, soy sauce? - [Nicole] No, it's not just soy sauce. There's other things in there. There's a little bit of chili. There's sesame oil. There's garlic. There's ginger. There's green onions. - Wow. - There's a whole menagerie. - And it gives it, I mean, even one hour, you have this coloration on there that's added that lets you know that something's been done. - [Nicole] There's two kinds of soy sauce. There's the classic soy sauce we all know and love, and then there's a dark soy sauce too that's a little bit of a syrupy, thicker consistency, and that gives it its coloring. - He's not going to like that. I'm sorry. - [Nicole] I'm sorry. - I'm already laughing. I can just see it. - I'm just not. I mean, I liked tofu in the last round. - How could you go from just minutes ago, being a new soy boy, - I know. - To now you can't even get this down? - Well, it's not, I mean, the egg of it all, I'm still on that journey. - Well, let's do this. Let's just eat the white part, because I feel like the yolk. - That's what's throwing me. - Do you hit the L in yolk? - This one's darker. - Do you hit the L? Say it, say it, say it. - I just like to go really hard on the K. Yolk. - Okay. Well, you said. - Yolk. Yolk. - You just said Y-A-W-K. - Yolk. - Because growing up, we just say yolk. - Yolk. - Yolk. Egg yolk. There's no L in it. Yolk. Yolk, yolk, yolk. And now when I say it, I feel like I got to hit the L a little bit. - Yolk. - Yolk. Yolk. Yolk. What do y'all say? - [Carney] Yolk. - [Nicole] Yolk. - [Speaker] Yolk. - [Nicole] Y-O-K-E. - Nobody says the L, dude. Carney said the L. Say it again. - [Carney] I say yolk. - Yolk. He hits the, yeah. And that rhymes with folk. - [Carney] Right. I love yolk music. - See? - Folk, folk music. - Is it folk music? It's folk music, but it's a yolk. - This one tastes better. - Way better. Probably because we didn't eat the yellow part. - It's salty. Let's go for this one. - I think it gets better. I think it's just going to get better as time passes. - I mean, you could do this for a century. And that's a whole different thing, right? - [Speaker] Imagine the clock on that one. - I still can't. I mean, this isn't a clock. - It is a clock. It's a different kind of clock. - It's not a clock clock, you know? - It's a different kind of clock. Okay. If it's not a clock. - It's a military clock. - Clock. - Yes, yes. - It is a clock. - It is a clock. - Because if this is not a clock, what is it? A yolk? - It's a military clock. And the more you go, the better you get, because it starts to go deeper. - If you move the L and the O in clock, it's culk. - Oh. - Which is like yolk. Culk. Culk. What if clocks were called culks? - We're just culking. - But people from North Carolina said it coke. We didn't say the L. Coke. It's a 24 hour Coke. That's what we would say. - Yeah. - I like this one better. This one got weird. - You think it went too far? What about a century? Is a century egg for a hundred years? - No. - [Nicole] No. Those are like two totally different things. - It's a misnomer. - All right. - This is better. But I think maybe a little bit more, but not quite. Maybe 16? - Yeah, we're going for a good 16. That way you can sleep, wake up, forget, then remember that you did it and you're still okay. - Yeah. - That's the great thing about eggs. - And look at that. Everything has a place on our culk. - Uh-huh. - Everything. Now there's stuff that could have been here, but nothing was. - Now, if this is a really old culk, what would you call it? - The grandfather culk. (laughs) - Gross. - Oh man. - What have we learned today? - Well, we've learned that- - You got to soak different things for different amounts of times. - Yeah. And fish have eggs. And fish are the shortest thing and eggs are the longest thing. Chicken and beef have live birth and they're on the other side of tofu, which doesn't give birth at all because it's not an animal. - But a sponge is an animal. - And my grandfather's culk. I'd hate to see it now. He's been dead for years. - Oh, thank you for being your mythical best. We haven't been. - You know what time it is. - Hi, I'm Yvie, and this is Benny. We're from Rawls County, Missouri. I'm wearing my new Let's Talk About That mini tee. It's my birthday today, and it's time to spin the wheel of mythicality. - All is right in the world. - Mythi-cat-ity. - Ooh. - That's a chunky cat. I'd like to see him in that shirt, you know? - Yeah, put him in that shirt, there. - Put him in the shirt. - All right, how do you say that? Raquel? Or Raquel? - Raquel. - Raquel. Congratulations. You were sporting that merch out in the wild. We found you, and you know we're going to give you an all access, quarterly Mythical Society subscription. - Mhm. Join us in "Good Mythical More" to watch us collect the coolest school. That's the word supplies. Unlock access to our new vlogs at mythicalsociety.com.