Channel: Good Mythical Morning
YouTube Video ID: s_OQBaMXplY
Episode Number: 3102
Transcript
- Can ya ever have too many sprinkles? - Let's talk about that. (swaying rhythmic music) (flames whooshing) (swaying rhythmic music ending) - "Good Mythical Morning." - On this show, we are all about chasing perfection down to the tiniest detail. You may not realize this, but this desk sits exactly parallel to the camera lens. And Link has exactly 123,437 hairs on his head. Any more or less, and the show just doesn't work. And believe me, we have tried. - Mm-hmm. But our quest for perfection doesn't stop at my hair. We are also dead set on achieving perfection in all of our favorite foods. It's time for "Achieving Nom-Vana: Finding the Perfect Food Ratios." (warm oscillating music) (warm oscillating music ending) First up, we've got the s'more. Right now, it's just a classic ratio of a marshmallow, a couple of sections of the Hershey chocolate. - This is about the marshmallow. So the chocolate, some might say you want your chocolate to go over the edge of the graham cracker. I think this is the appropriate amount of chocolate. But this is the light amount of marshmallow. This is just a dash of marshmallow. I mean, maybe a bite there in the middle. - I have often questioned, do you even need marshmallow? - Yes, you need marshmallow. - Or anything that has marshmallow? - Well, you don't like marshmallow. - I'm gonna start with this one. - Marshmallow is what makes a s'more. I mean, it's one of the ingredients that makes a s'more. I don't think you can have a s'more without it. - I do feel like there's so little marshmallow that in my first bite, I'm not gonna get any unless I go to the... (graham crackers crunching) (Rhett and Link munching) - Well- - I might be on this side of it. - I want more marshmallow. - I don't. - Is the main thing that I'm thinking. - I remember when I was in grade school, so were you. - Same time, same time. - They came out with a snack, it was like a cracker pack, but it was little s'mores. And they were, obviously, pre-made. They almost had this ratio and I grew quite fond of them. - Do you wanna try the regular, or you wanna go for the big? - I think we need to just try the... - I believe that this is perfect. This is what I'm used to. (graham cracker crunching) (Link and Rhett munching) I mean, I just love a marshmallow. - The marshmallow coating the entire square does seem important. - It's nice. And there's only so many times in your life that you eat marshmallows. You know what I'm sayin'? Chocolate, you might have it every day if you're me. But marshmallows, that's campin' time. - I don't know how you're gonna bring this camping or how you're even going to acquire this. (clearing throat) Oh gosh. But this is maximized marshmallow. - How do you make a marshmallow this big? - [Nicole] So all of the marshmallows that you had today are homemade marshmallows. - Oh, dang! - Okay. - [Nicole] Yes! Only the best for my princesses. (crew laughing) But, yeah- - Look at that. - [Nicole] It's pretty much gelatin and sugar syrup that's cooked about 240, and you stream it into the gelatin and you whip it with a bunch of air in a mixer. - Well, they're wonderful. - [Nicole] Ugh, thank you so much. And some vanilla extract, of course. - So I gotta see if I can get to the chocolate. - I don't know how to do that. (graham cracker crunching) (Rhett and Link munching) I will be camping and will bypass s'mores entirely because I'm just afraid of so many things. - 'Cause you're Link. It's okay. - They get all over my face. The thing that you're roasting them with, someone's gonna lose an eye. - It can happen. - You get so messy and you're out there in the wilderness just lookin' for, "Oh, give me a paper towel." Oh- - It teaches you about patience. - Paper towel does nothing to marshmallows! - Wet wipe does though. I love this. - I just wanna jump in a lake and die. - I just want just the marshmallow. (crew laughing) Mmm. - I mean, that's not a s'more, that's just a- - [Rhett] Oh, I agree with you. - It's a gratuitous cloud of burnt-edged unnecessariness. - I think, as someone who enjoys s'mores, someone who loves marshmallows but usually just has them while camping, I would say, as much as I love a big old marshmallow, I feel like the original marshmallow size is kind of the perfect ratio. It doesn't need to be adjusted. - Well, we've definitely gone all the way here. I mean, what if you did this while camping? You were the dad who was like, "Alright, campers." - Everybody would remember it. They'd talk about that campin' trip where dad brought the big marshmallows. - Yeah. - But I still think it's excessive. - That's a story to tell, but it's not... I mean, I wanna go just below regular. I wanna have a little more chocolate. - So what are you gonna do when you go camping? You gonna get people to shave the marshmallows? Are you gonna cut the marshmallows in half? - I'm gonna bring a designated marshmallow shaver, but just for me, and I'm not gonna tell anybody, and he's gonna hide behind the tent. - Okay, so as a compromise, I feel like they should be regular. You think it should be a little bit less, so it's gonna be a little bit, little bit less. - Mm-hmm. And you need a designated shaver. - Yeah. In my world, you're just gonna get a regular marshmallow. This portion of today's episode is sponsored by Hungry Root. A food delivery service that brings you meals you can cook, meals that are ready to eat, and grocery store staples. - We put together a list of recipes and grocery store staples that really spoke to us, and we posted it on our digital cookbook page with Hungry Root, that we are calling Eating Around the World Without Leavin' My Kitchen. - Now, as you're browsing Hungry Root, our digital cookbook has recipes and grocery store items that you can select for your delivery box. - Mm-hmm. - We thought about what we like to eat and what you might like to eat too. - Yeah. We reach a lot of people around the world, and many of you eat a meal while ya watch, so we thought it would be a perfect collection of meals and snacks. - Yes, we chose meals like Japanese barbecue, Mediterranean cob bowl, and spicy Indian style bison and red potatoes! We went all over the map! - Yeah. Including what we got here: this chicken tamale with poblano peppers and Mexican rice. Give it a taste, buddy. - Mmm, that's good. Real good! Hungry Root has recipes that you'll love as well, but they also have grocery staples, snacks, and ready-to-eat meals. - We got some gochujang Korean barbecue grass-fed beef jerky as well. And some Guava Cooler kombucha. Things we both love to have on hand at home and at the office. - Yes. Browse our digital cookbook on Hungry Root today to find recipes you love. Scan the QR code or click the link in the description to check out Eating Around the World Without Leaving my Kitchen. - Uh-huh. And thanks again to Hungry Root for sponsoring this portion of today's episode. (warm oscillating music) - Alright, we got egg rolls. These are average egg rolls with the average amount of fillin'. - That's beautiful. And I'm gonna pop it open, even though who would do that? Just me, to see. - Mmm. (Link slurping) I love an egg roll. And I actually don't like... Unlike a burrito, where cutting them in half lets you have a great first bite- - Oh, you like that? - Because of the fried nature of an egg roll, the end is the best part. Actually, it's a great journey, but you get the crispy fold. Mmm. I love egg rolls so much, that one time - - I see that. - I ate one off of a stranger's plate. You were there. In a Chinese restaurant. He got up- - Were our wives there? - No, it was just me and you. - That explains it. - And he got up and he had left an egg roll completely untouched. He had eaten most of the food on his plate, but he hadn't touched the egg roll. And he looked like a respectable person, so I ate his egg roll. - After eating all of your food. - These are light filling. This looks like whatcha get when ya get like outta the frozen food section. Usually, they go a little bit smaller. - Yeah. It's not unheard of to be this small. - It's more taquito-ish. - But not full taquito. I mean, that would obviously be a disappointment. - Hmm. - This is still within the realm of acceptable egg roll-dom. - Yeah. It's not like a cigarette. (crew member laughing) You know what I'm sayin'? - No. - [Rhett] You ever heard of cigarettes? Well, they're- - I have, but I'm just sayin', I wouldn't smoke that. - My wife, last night, I go into the kitchen. I see- - She's smokin'. (crew laughing) - This bubble wrap package. And it was open. And I take the bubble wrap off the top and I see two packs of Marlboro cigarettes. - What? - That have like, Chinese writing on them. And I'm like, "Whose are these?" And she was like, "Mine." She's like, "Yeah, they blow bubbles." (crew laughing) She got cigarettes that blow bubbles. (crew laughing) - Because? - And I said, "What are you gonna do?" She said, "I don't know, I thought they were neat." (crew laughing) - She wants you to be a smoker. She wants you to be more neat. - I think we're gonna smoke 'em after sex. - You're gonna blow bubbles? - Yeah. We're gonna blow bubbles, yeah. - Okay. - Yeah. - Alright. Don't tell us about that. (crew laughing) Because of what you're sayin' about wanting to eat the end knot- - The crispy. - That tells me that you're over here. - No, because I wanted the crispy, then I wanted the more filling. I wouldn't say these are better than the orig. - I would say this is slightly above average. Somewhere in between these is what I'm callin'- - Really? - Yeah, I'm actually thinking- - [Rhett] What kind of establishments have you been frequenting? - If I got this, I would be like, "Wow, that is a good egg roll." - Okay. Well, let's see how big they can get. - That is a little generous. (plate sliding) - That's a thicky. Look, it split. - Good gosh, that thing just busted open. It's just mostly... (egg roll crunching) I'm still gonna... Whoa! (Rhett munching) Looky there. - [Rhett] Mmm. - If you don't like that end, I mean, you still get an end knot. Boy, it's hot too. - Too much. - Do a little magic to it. - It's too much. The ratio has been thrown off. - It's like eating a- - Too much filling. - A loose meatball. - Hmm. So I actually do think we are down here, Link. - It's tasty though. - I do agree with you that I think we're somewhere between normal and tight. - I love 'em all. Is there a dish that has the stuff in an egg roll? - Hold on, Link. Lookit. Can you get a close-up of this? Before you touch the cone, you gotta wipe. And now you gotta wipe the cone. - It's got some egg roll grease on it. - [Rhett] Yeah, I don't even wanna touch it now. - Is there any other dish that uses- - [Rhett] Now, the whole thing's shiny. - Yeah, now I'm makin' the whole thing shiny. - That uses this type of a... - I could just drape... No, I'm not gonna drape that on it. - What do you call this tortilla? (laughing) - [Nicole] An egg roll wrapper. - Okay. - Yeah. - You call it a Chinese tortilla. - If you take the stuff inside of an egg roll and you just put it into a ball, is that a thing? - [Nicole] A dumpling. - Yeah. - [Nicole] Maybe what you're talking about? - But it's in another thing. - [Nicole] I think it would be a meatball. If it doesn't have something encasing it, I think it's a meatball. - I think we're down here. I just like the crunch. - But not all the way halfway. We're 40% of the way between regular and light. - I've had some that have even less than that. Like if you get 'em from the frozen aisle or somethin', or one of those Chinese takeout restaurants where they just like buy 'em in a box in bulk and just slough the box into the deep fryer and then there's nothin' in there. - And those are too small. - So bad. - This is pretty nice. - Yeah, we're right here. - Oh, you went back up. How about a little bit like that? - Yeah, I like that. - That's the perfect ratio. - There it is. (warm oscillating music) (warm oscillating music ending) Next up, we got a bagel with cream cheese. Just a reasonable amount of cream cheese. Might make... I'm startin' to feel a little disappointed already. - Oh, you want more? Ya definitely don't want less. - I've never been a fan of bagels. See, if this was made for me, I think what I would do at this point- - [Rhett] It was. (crew member laughing) - And I didn't do it for myself, I would just... - Halfsies. - I would halfsies it. - I don't get too excited about bagels, but I get excited about the rip and dip. The rip and dip is perfect. - 'Cause that's all about- - Takin' the perfect amount, getting as much of the cream cheese as you want. - I mean, so that's why we're gonna be in this territory. - And not this territory. - The big honkin'... - We don't even need to taste this. - What even is goin' on over here? Nothin'. - Does somebody do that? - [Link] Nothing's goin' on. It's just- - Don't do just a little bit of somethin' that you like. - Then I'm tryin' to find it. - Yeah, I'm not even gonna taste it. - Just a smattering. - I'm rejecting it. - It's a bad, sad idea. - This, my friend, this is a whole container. (crew laughing) - That looks like a sandwich. - Would you say that you did a whole container? - [Nicole] I did half a container. - Okay. - Wow. I mean, that is a lot to eat in one sitting. Half a container? (crew member laughing) Oh, but look at how it's really smushed through that hole. - It's heavy too. - I like it. I like it when it fills up the hole. (clicking tongue) - [Rhett] Oh, I mean, there's nothin' wrong with that. - Mm-hmm. - Suddenly, the bread begins to make sense 'cause it's got enough of something else that's really workin' with it. - Bagels are just a problem in my mind. (crew member laughing) They're so big and dense and... I mean, honestly, I just feel like... I'd just even... - Oh, god. - Did you double? - So now, if we make heavy regular. - That's irresponsible. - Now, it's a whole tub in one. - You've crossed a line at this point. - But then I'm only takin' one bite. - Because I know that people get a little upset when we start talkin' about calories sometimes, but I think that paying some sort of attention to how much condiments you put onto a dish is a responsible thing to do. And I think that we've already crossed into potentially extravagant territory over here. - I just wanted to illustrate that I'm open to goin' into crazy town. - [Rhett] Yeah. - But we are all the way heavy, right? - I'm not gonna disagree with that. We think you should put half a tub of cream cheese on your bagel. (crew laughing) - And just don't eat the whole thing. - Yeah, save it for later. - Cut it in half and share it with somebody. - Share it with a friend, even a stranger. I love givin' food to strangers. - Give... Oh, yeah? - Yeah, and I love eatin' off strangers' plates. Ever since that man donated his, I was going to say kidney, but- - His egg roll? - His egg roll to me. - I wouldn't say that he donated it. - Well, he didn't know that he did. - He walked away from it. - I have felt a debt to society. And so- - [Link] Pay it forward? - I pay it forward. - I think that's nice. - [Rhett] Yeah. - But yeah, this is the right ratio. Don't eat the whole bagel. Get our newest Mythical Society collectible, the Rhett and Link Slippers. - Join all-access quarterly or annual membership of the Mythical Society to unlock yours, at mythicalsociety.com. (warm oscillating music) (warm oscillating music ending) Now we have the best soup in the world. French onion soup. - According to you. - And can it be improved upon with the amount of cheese? Okay? So this is standard cheese, which let's be clear, is usually a lotta cheese. - Instead of doin'... Can you pull up the whole thing to just see what we're workin' with here? - Well, I didn't get much of a cheese pull. - Let's try one of these. So... - [Rhett] We got a piece of bread on top. Look, that's steamy too. - It's a piece of bread with then cheese all over the bread. Why do you do this? You put bread down and cheese on it, or you put cheese on bread and then put that down? - [Nicole] I put a layer of bread and then a layer of cheese. - Okay. I gotta go with the spoon here. - [Rhett] Oof. It definitely need less cheese. - The objective is to always have cheese throughout the whole experience, right? (plate sliding) - Well, the cheese floats. - You want a little bit in every bite. When you go in, you're not just eatin' the bread and cheese and then- - But I would be so offended at this. I don't like to complain about my food, I don't like to send food back, but I might do it in this scenario. - Where is all the cheese? Ooh, that tastes good. - Now, I will say- - 'Cause now you're just to the place where you just eat some... - We've become very cheese friendly around here. Last time we did this, we went with a really heavy cheese pizza. Just a second ago, we went with a whole tub or a half a tub of cream cheese on your bagel. (spoon clinking) And now, we got super cheese French onion soup. (plate sliding) - Oh yeah. - Are we on the verge of becoming the cheese boys? (crew member laughing) Are the peanut butter boys gonna also become the cheese boys? And that would make your wife very happy. - I like that about it, but I think you might be becomin' the cheese man with the cheese friend. - Oh, I'm not a boy? - Well, I don't wanna be friends with a boy. - (laughing) Okay, alright. Good point. Cheese man and friend. - Good god, look at... I mean- - [Rhett] Speakin' of your wife, she gave me a gift. - Yeah, I mean- - I was at your house the other day- - And then she comes in- - She's like, "I gotcha somethin'." - "I got you somethin'." - And she had got me a gift at a store. - And what was it? Stickers? - It was stickers. Your wife and I, we're both into stationary pens. And I'm a little bit into stickers, she's a lot into stickers. She's tryin' to get me more into stickers because- - Uh-huh. - I like to journal. And she likes to put the stickers in the journal. - Okay. - And so I've started doing that. She got me a blue cheese sticker and an olive sticker 'cause she knows I like blue cheese olives. What did she get you? - Nothing. - [Rhett] Nothing. - Nothing at all. - Exactly. - It feels weird to me. And what did Jessie give me? - [Link And Rhett] Nothing. (crew laughing) - I mean, for my birthday, she got me somethin', but this wasn't your birthday. - This was a special occasion. How does that make you feel? - I think she might have gotten... If you buy enough stickers, you get free stickers. - Oh, no, no, no, no, no! Well, ya know what? I was once at a shop and got her stickers. Your wife and I are givin' each other stickers. (crew laughing) - Somebody's got to. (Rhett laughing) I think I'm okay with that. - Yeah, I think you should be. - What? (Rhett giggling) - Cheese man and friend. - Cheese man... Oh my god. - Okay, this is insane. - And then you don't have to eat all the cheese. - Do you know how many ounces of cheese you did on this, Nicole? - I wanna say 12 to 14. - Okay. Almost a pound of cheese? - Yeah. - Okay. I'll let this drip into the low cheese over here. - I think you do have to use a fork and a spoon- - [Rhett] Oh! - To make this happen. - There's nothin' like it. - This is like- - Ugh! - This is Swiss, not French onion soup. - [Nicole] It's Gruyere, which is like a cousin of Swiss. - But I mean, it's- - The process. - It's Swiss onion soup is what I'm sayin', once you get this much cheese. - What is that, raclette? Is that what the Swiss do? - [Nicole] Mm-hmm. - Mmm! - That's what does this is, Swiss onion soup. - Swiss onion soup. - Swish onion soup. - I mean, listen, I know I'm the cheese man and you're the friend- - It's too much. - It's not too much. - I was always concerned about runnin' outta cheese in a normal... - That ain't gonna happen! - This ain't gonna happen. Even if I leave some, that's my prerogative. - Yeah, leave it for me. - It's mine to leave versus- - Leave it for the cheese man. - Yeah. - I'm like the Tooth Fairy, but you don't leave me teeth, you leave me cheese. And I don't give you dollars, I just eat the cheese. - Oh god. Alright. This is so good. (spoon clinking) This is so good, dude! - Are you gonna go there with me? You're going, you're going? - Yes, yes! Because it gives me the option. - Cheese man and friend! - The last thing I want is anxiety with runnin' outta cheese! Don't do that to me, France! - Oh god, oh god. - Thank you, Switzerland. (warm oscillating music) (warm oscillating music ending) Now let's celebrate with a little Funfetti cake. I'll blow your mind. - Okay. - The little colored dots in Funfetti cake, you know what those are? - They're sprinkles. - They're sprinkles in the batter. (laughing) - What else would they have been? - I don't know. Matt Carney didn't know that. - (laughing) Oh, really? - Nope. - Yeah. This is interesting. - What did you think it was? - [Matt] Just like dye. I didn't think it was actually sprinkles. - I mean, I hadn't really thought about it either. - If it was dye, it would just all mix with the dough, with the batter. - Listen, don't rub it in. - [Matt] Aren't you so smart. (Rhett laughing) - Ain't he? Isn't he so smart? - Okay, let's explore before we decide what's too many sprinkles. What is the purpose of a sprinkle? I have never been much of a sprinkle guy. I'm a cake guy and a pie guy and an icing guy, but sprinkles, I could take 'em or leave 'em. But is it really just about fun? Is that the only thing that they're adding? - They're sugar and they're color. So there's a little sweetness. There's a little chewiness to it on top, but when it bakes in there... This may be my favorite type of cake 'cause I don't like cake. - Well, what about it? - Cream cheese icing. - That's good. It's a pretty moist cake. - It's got the word "fun" in it. It's just a... - Well, here's a way to test it. Do you think you like it because of the sprinkles? 'Cause this has almost no sprinkles. So my theory is, if we were talkin' icing, I'd be big icing boy. - Cream cheese icing, the best. - I think, personally, this is just as good as that, but do you disagree? It's not as fun, but taste-wise. - I disagree. - You like the taste of the sprinkles? - Yeah, it does add somethin'. - A texture? - A texture and a sweetness. - [Rhett] Well, let's see if it can go too far. (plate sliding) - This is like funeral Funfetti. - You might be on your own on this one. - Take that to a funeral. Take this to a birthday party for a kid ya don't like. Take this to an only child's birthday party that is your own and you worship them like a god. (crew laughing) - Is that how you would describe your relationship with your mother? - Yes. - [Rhett] Hmm. (crew member laughing) - Wow. - Okay. - This is crazy. - If there's a taste of sprinkles, that will happen in this bite. - Very granular. - It's taken away from the moisture of the cake and it tastes like food coloring. - Yeah. It's not bad though. - Tongue? Stick your tongue out. I just wanted to see if it was colorin' your tongue. - Nothin', right? - No, nothing. - Not enough of the blue ones. It's kinda like a cake for people who only like to eat the icing. That's the level of sweetness that you're getting. - But I like icing and I don't like sprinkles. - Because they're hard. - They just don't taste as good as icing. Icing is wonderful. I'll eat it right out of the can. - This is such a weird... I think you could go with a five-year-old only child's worshiped-as-a-god birthday party for this. - But then what kind of adult will they turn into? - As long as they're always happy, and whenever they throw a tantrum, they get their way, that's all that matters. (Rhett laughing) - Yeah, mm-hmm. - So this is not a monstrosity. There's a place for it. - I don't believe there's a place for it. - But it's definitely not ideal. - I think that's gonna create a monster. - You wanted to go to this side. - For my personal taste, but I think that it is less fun. I do believe that this is a funeral cake, as you described. - I think we figured out that this is perfect. - It still feels fun, but it still tastes like cake. - A smattering, a constellation of coloring. It ain't broke, we didn't fix it. - So I think what we discovered today is that if cheese is involved, we go crazy. - Yup. - And we go heavy. And if it's not cheese, we just think that the way something is made- - Back off. - Is the way that it should be made. - Yup, at least for these things. - Okay. - And we can celebrate that. - Yeah, by eating a very fun cake. - We can also celebrate our 30th season of "Good Mythical Morning." - That's what we're doin' all week! "GMM" season 30! - What do we have this time? A special supercut of us doing what everyone else thought would be impossible: us counting to the number 30. - One. - Two. Three! Four. - Five. - Six. - Seven. - Eight. - Nine. 10. - 11. 12. - 13. - 14. - 15! - 16. - 17. - 18. 19. - 20. - 21. - 22! 23. - 24. - 25! - 26. - 27. - 28. - 29. - 30. (Link laughing) (upbeat rhythmic music ending) - We've done it, we've said all these numbers! - (laughing) Wow. Isn't that impressive? Kind of? - Yeah, yeah. - Thanks for bein' your mythical best. - You know what time it is. - I'm Genevieve, and I'm at chemotherapy. For the last year and a half, I've been fighting cancer, but this is my last treatment, which means I'm about to ring these chimes. But first, it's time to spin the Wheel of Mythicality. - You did it, Genevieve! (wheel clicking) (everyone applauding) - Fightin' the good fight. No, it's not difficult. I mean, no, it is difficult. - It is difficult. - I know fightin' cancer's not difficult, but yeah, anyway, you did it. I'm sorry. (laughing) - Okay. We're going to give a round of applause- - God, god, I should have said that. - To a very special group of people: people who are wearing a toe ring that costs more than $25. (everyone applauding) - Join us in "Good Mythical More" to watch us rank foods based on taste and smell. Join all access to unlock the Rhett and Link Slippers quarterly collectible at mythicalsociety.com.