Channel: Good Mythical Morning
YouTube Video ID: ANvSpqgNK50
Episode Number: 3126
Transcript
- Is vanilla a good flavor in everything? - Let's talk about that. (gentle music plays) (harmonic scat singing) - Good Mythical Morning. - Way back in 2024 we started a quest to find the most versatile flavor in all of flavordom. - Yeah, we put lavender and garlic up against our tried and true S-test of flavor versatility. And now it's vanilla's turn. - Can vanilla be tasty in sweet, savory, soup, and seafood? - I don't know. I certainly soap so. It's time for. - [Rhett] The Quest for the World's Most Versatile Flavor. - [Link] Vanilla Edition. - All right, just to familiarize ourselves with the taste of vanilla we're gonna taste an actual vanilla bean. I've never done that before. - Look at that. - That's a old spider leg! - That is a... Look at how it's, this is the pod. Where's the best place to hold this? Against my forehead? So you can see it? - Yes, always hold a vanilla bean pod against your forehead. - It's got a hook on the end of it. And when you open up the pod, well I guess I could. I could have a little pencil mustache. - [Rhett] Yeah. And when - - Like, smell it. - Like a little - - It smells like what? - Vanilla. - Can you believe it? - When a little insect is performing bad on a little insect stage, you come in with a little vanilla and you grab him off! (crew laughs) That's what vanilla was made for. - When you open the pod. - Then they figured out you could eat it. - You can scrape out this charcoal-looking stuff. - Colby, you've been scraping these beans? - [Colby] Dude, I scraped, like, 75 beans for this. - It's. (crew laughs) It's. It's granular. - I just put it on my pants. - [Colby] Could you imagine if we did this for the garlic episode? Where we just gave you a raw garlic clove and said here, eat this. - I wouldn't be surprised if y'all did that to us. This is so interesting. - Wow! I've stained myself. (crew laughs) - Even though, because vanilla is - - It comes right out. - Is black. It's like soot. It's like ash. - That's why when you get the really good vanilla ice cream and it's got little black beans in it. - Ooh. - That's this, man. - Yes. - It's not pepper. (chuckles) - It's like - - I never though it was pepper. - Little eggs or something. - It does have a little egg quality to it. - And it's not overpowering. - No, even just straight up eating it is not too crazy. - That's why vanilla has so much potential because it doesn't overpower. - The subtlety. - As we start with the sweet round and try. - Churros! - Churros! - [Rhett] Of course this is gonna be good. - We're gonna each rate them on a scale of one to 10 and we're gonna average our score. - Let's do this. - What should we know, Colby? - Take a half of that churro. - [Colby] So that's a vanilla pate a choux dough. Pate a choux. With a vanilla sugar dusting, so I took those vanilla beans that you just ate and I massaged them into sugar and let it sit for a couple days and it really just infuses it. Oh yeah, you gotta work it. - You massaged it? - [Colby] Yeah, and then the dip is a vanilla-sweetened condensed milk. So with a vanilla bean paste. - You're not dipping? - I wanted to go. - Oh man! (crew laughs) I didn't touch this one so y'all could try it. This is the gooiest, best churro I've ever had. - Who knew that churros could be like this? - Why aren't churros usually this good? - [Colby] I don't know. I made them fresh. - 'Cause you didn't make it, that's why. Because you didn't make the other ones is what I'm saying. - [Colby] No, exactly, yeah. - [Link] You made this one. - I'm double dipping. - [Colby] The ones at Disneyland, they be sitting there for a while. - Oh, this is so good. Man! - I could just climb inside of that. - You couldn't fit. - And just... I could do it with my finger though. Oh, that feels so warm and... (crew laughs) - If you can't climb inside something, put your finger in it. - It tastes good even after you put your finger in it. - Now, that may be the best churro I've ever had. No, that is the best churro I've ever had. Now, the question is. Vanilla. And can I say va-nilla? - Yeah. Va-knee-ya. Bobby Bonilla. - Bobby Bonilla. He was Bonilla. I taste the vanilla. It's complementary. - Of course it is. - But it's not the first thing you notice. It's like a well-decorated room. It's like. You know, nice curtains. - But are you saying because vanilla is not the first thing you see, it's more of curtains? Is that lowering your score from a 10 out of 10? - I want to know that I'm tasting vanilla. And I think that I am tasting vanilla. - This is easily the best chance vanilla has. - I would just be like this is the best churro I've ever had, but I wouldn't say oh, this is the best vanilla churro I've ever had unless you told me it was vanilla, and now I'm like. Oh yes, I do taste the subtlety of vanilla. - Well fine. I'm gonna give it a nine. Where are you going with this? - Nine. - Okay, well, there you go. - I'm gonna agree with you. - I was thinking about 10, but I backed off because it wasn't like vanilla was front and center. And doing an incredible job. It was just, like, really doing almost a perfect job, but subtlety. - That means we agree. It averages out to nine. - [Rhett] Nine! - Adding vanilla to savory is a little more complicated. We've done that to fried chicken. - Oh man, if you heard that there was a new spot in town and they had vanilla fried chicken. - Vanilla fried chicken sounds good. - You might go for it. - And it looks good. I mean that dark dusting tells me. There's something afoot. - So what all is going on with this, Colby? - [Colby] So I actually modeled the seasoning blend off of Tokyo Fried Chicken which, rest in peace, it's closed now. - Oh, that's a chain? - [Colby] It's a chain, yeah. And I tried it once and their spice blend, like they ground it super fine. So I got some powdered vanilla in the spice blend, a buttermilk-marinated chicken with vanilla pods, vanilla extract, and then there's vanilla extract in the batter. As well as vodka. And the extract worked perfect because it evaporates once it hits the fryer, and it creates that really crispy coating. - I can't believe how crispy it is. - It's. It's like a... (loud crunch) You hear that? (crew laughs) It's like eating crushed ice. - Dude. - And the vanilla itself is what's giving that texture? - [Colby] Yeah, the alcohol in the extract. - This is like, this is a thing. This is a thing. People would. People would line up for this. - I was trying to make the black pepper and the chili powder kind of hold hands with the vanilla. Like, just bring it along. Stimulate your palate. - I can see them holding hands. - Yeah. - I can see them holding hands. - It's a complicated relationship, but somehow they're making it work. Look at them at the park. - And interestingly - - (coughs) Wow. Don't breathe in too deeply 'cause you get vanilla down there. - I think I might be tasting the vanilla even more. Because it's savory, and I... When it was sweet it just kind of blended in 'cause I've tasted vanilla with so many sweet things in my life. - Are you saying that the Tokyo place that went out of business had vanilla at all or... - [Colby] No, they didn't. I just really liked how they ground their seasoning. Like when you breathed in and it went into your lungs, that's just, like, really helping the floral notes come out of the vanilla. (crew laughs) - Dude. I mean, this crazy. - [Matt] Link, your lips are dirty. - [Rhett] You got dirty lips. - There's more parts of me than just the lips, buddy. (crew laughs) Buddy. - [Matt] I'm gonna go now. - Yeah, that's your cue. I mean, I could just sit right here all day. - It's got the vanilla punch. - I mean, I pretty much do. - It's got the magic crunch. I think it's missing the one thing that the last one didn't have which is like a real punch of vanilla. But this is a complete discovery of awesomeness that I'm gonna give a 10 to. - [Colby] No way. - Okay, that was a Link logic thing that took me on a very windy road. - You didn't think I was gonna like it? - No, no, you said unlike the last one I don't taste the vanilla. - No, that's not what I said. What I meant to say, or what I tried to say, was unlike the last one which it didn't have as much of the vanilla punch, this one does. - Oh, yeah, I'm completely on Team Link now. - Uh-huh. - And I am also gonna give it a 10. - Crazy. - I mean that fried chicken, this is, y'all, listen. - (coughs) Vanilla fried chicken! - Somebody taste that just so we don't feel crazy, but we're gonna say that's a 10. Average of 10. Those previous two times that we've done this, this S was soda. But vanilla soda, duh! We've had that, you've had that. We'd look like a couple of fools if we did that on this show. - We're not fools! - We're not a couple of fools! - We're, like, food scientists or something, I think. - Well, no, we know food scientists. They work for us. - Yeah, yeah. Well, we have some chefs who work for us. - What is a chef if not a food scientist? - A different career I think. - They're doing science. - (chuckles) Yeah. I don't think it's the same. - Okay. - [Colby] It's definitely not. - Yeah, you don't call yourself a food scientist. - [Colby] No, no. - So the S, this time around, it's soup! - [Link] As we said earlier. - [Rhett] Soup! Soup! - Oh, and look, we got this. We got this to stir it with. Oh, and I can... Oh, that is so pretty. Was that something before I did something to it? - [Colby] No, that was just to get you thinking about - - Stop right there though. That's good. What you just did actually made it prettier. - [Link] Oh, I made it prettier? - Yeah, but don't overdo it. So this is what kind of soup? - [Colby] So this is butternut squash soup. So there's like a vanilla stock, and then some vanilla-infused milk. Fat is, like, one of the best vessels for carrying flavor. A lot of things are fat soluble. So I made like a vanilla tea in the milk, and then that got blended with the vanilla-seasoned butternut squash. And pureed. - Vanilla tea. - That sounds like quite a process. - In the squash. - I would say it sounds like food science. - Watch out now. - [Colby] I might get my degree. (crew laughs) - Damn. That's good. - It is good. You know, that squash flavor is, I'm always like, "I don't think I like this." And then my tongue keeps telling me, "But you do." - Like, I never order it. The only time I get the squash soup is if it's like part of a pre, like, you have to eat it. Like, they're gonna bring it to you. And then I'm like this is good, but I still never order it. - It's so creamy. But the vanilla infusion is just. - It's crazy how - - Dancing on my tongue. - I just didn't think, I mean the whole point of this exercise is to see how versatile a flavor can be. And. With lavender and with garlic there were places where there was like a clash. We have not experienced a clash. - And we had to get rid of soda. - Yes, soda should just be a 10 on its own on the side. - Yeah. - 'Cause we know vanilla soda's good. This is crazy, this made, I think it made it a little bit better. Again, it makes something that's good, or squash soup is kinda like okay. - It makes it sweet. It does go a little bit towards dessert. Because now I'm thinking sweet even though. Vanilla itself is not sweet, it's so associated with sweetness. - [Colby] Yeah, that's why I chose the butternut squash 'cause I wanted, like, the natural sweetness of the squash to kind of hold your hand with the vanilla again. - Okay. He likes to make foods hold hands. (crew laughs) - I mean it's such a beautiful thing making food hold hands. And it's exactly what I'm experiencing in my mouth. - It's like when Christy, when the kids would always come home from school. Of course we only got one more in the house now, but with all of them, they'd come home from school and she'd be like. "Do you have a crush on anybody? "Are you dating anybody? "Hmm? Interested in anybody?" She pushes it hard. And something about what he said earlier made me think of that story. But I can't remember the connection anymore. - Wow. I don't... - You make the connection. - You think I'm gonna figure it out? - Make the connection between what I just said and what inspired me to say it. - Holding hands? - Yeah. Yeah, he likes to make food hold hands, and so does Christy. She likes to make my kids... - Hold hands? - Get in relationships. - Well, maybe scratch that. And I'll say what I was gonna say which is this makes me feel like I'm going up to someone who's holding hands and I'm licking both of their hands. - Oh, and one of them's my kid? Stay away from my kid. - No, that has nothing to do with it! - Don't lick my kids' hands. - I'm gonna - - They're trying to date somebody. Stay out of it. - I'm gonna give this a nine. - I'm gonna give it... I'm gonna give it an eight. - Okay. - So that brings us to an average of eight and a half. And for the final S we've got seafood. Which is a big test for vanilla. - And what exactly do we have here? - [Colby] All right, so you have a vanilla-cured hamachi with a vanilla tomato water and a vanilla soy base. And then there's vanilla hojicha pearls which are the fish egg looking things on top. As well as - - Is it eggs or not? - [Colby] It's not eggs, no. - Oh good. - But it does look like eggs. - [Colby] Yes, and then - - How do you feel about crudo? - [Colby] Vanilla-dusted strawberry and some vanilla bean for texture. - Oh, dang. Oh yeah, there's straight up vanilla beans on there. - So the... It's raw fish. Tomato water, what does that have to do with anything? (Colby laughs) I'm concerned. And not for me. - What? - But for vanilla. - Okay. - I mean, vanilla's been on such a roll today. Blowing lavender and garlic out of the water. - [Colby] Here, wait, Link, let me help you with the finishing touch. - Okay. - Give me your hand. Rhett. I'm holding your hand. Go ahead. I'm right here. - Okay. - Okay. - "I'm holding your hand." - Okay. All right. - Now I have to use my other hand to get... - Okay. - I kinda wish you were holding the other hand. - Oh gosh. - I was using my fingers to eat it. - Okay. (crew laughs) - Raw fish, tomato. What not to love? - I can let go when you swallow. That's the rules. (everyone laughs) - Swallowed! "That's the rules." Come on, man! - I can't swallow it. - He won't let go unless you swallow! - I got it. - [Colby] Okay. - Thank you, Colby. (crew applauds) Okay, so before you tell us what you're thinking because I know that wasn't pleasant for you. - What would make you say that? - So crudo is, like, I love it. I get it if it's on the menu. This is really really good. I like it when crudo goes in a little bit more acidic direction, right? - Okay. - And the vanilla is kinda, and I know maybe that's the tomatoes accomplishing that a little bit, but it's like pulling it back from that a little bit. So this is the first one in which I'm like vanilla crudo, I don't know if this is gonna, like, proliferate around the city and the world. - It's not necessary. - But it wasn't like oh, this is completely the wrong flavor. It was more like this isn't great. So I'm gonna give it a five. - I don't want to ruin what vanilla has built. I think that vanilla can be in seafood. It's such a subtle thing. I'm not reacting to the vanilla in a negative way at all. Matter of fact, it's probably the only thing I'm reacting positive to because fish on strawberries. Is a nightmare that I don't want to relive. - Okay, well you don't have to. - So yes, I would give this a zero normally. But because vanilla's the only thing that could save it. And it didn't, but it gave it a shot. I'm gonna give it a two. - Wow, okay, all right. So that's an average of three and a half. And that means that today, overall, vanilla averaged a versatility score of 7.75. - It's not as good as I thought we were gonna be. Seafood obviously brought it down. But vanilla now stands as the most versatile flavor beating out garlic and lavender. - Now let us know what flavor you think we should be testing next. - Thanks for being your mythical best. - You know what time it is. - I'm Nick. - I'm Bella. - I'm Grace. - We're from Montana. - I'm from New Jersey. - And we just summited Red Mountain number three in the San Juan Mountains. - [Bella] Colorado! Woo! - [Group] And it's time to spin the Wheel of Mythicality! - Colorado! - Yeah, that did not look easy. Why are you so happy? (chuckles) 'Cause you did it. That's why. - Together, we're going to think of a number. - Yes. - Three, two, one. - 7.75. - Zero. - Oh. For some reason that number was on my brain. - Join us in Good Mythical More to see us react to weird family slang words. - Hi, I'm Trixie, and I'm here with Josh, and today we're gonna bake in his oven.