(Good Mythical More Theme) (spinner ticking) – Welcome to Good Mythical More. Man, your special for being here, for hanging with us through an entire episode, no, hanging out with us now. – Yes, Link. Gifticality. We’re donating 1,000 dollars to Cool Earth to aid in their mission to save the rainforest and strengthen local community livelihoods through an overall effort to combat climate change. Join us in giving a CoolEarth.org. Be cool, for the earth. CoolEarth.org. That’s not their slogan, I made it up. – And that was very clear. Be cool for the earth. – Be cool, man. – Come on in guys, all three of you guys come in, we got a special guest hanging out with us today. – Welcome our special guest, Mandy from Michigan. – Mandy from Michigan. (audience clapping) Kevin and Ella, you guys are special too. – Thank you. – You know what, go ahead and scrooch up here. We look so much taller than you guys. – I like my new mug. – I can’t, my knees are this wide. – I could really get use to this. – You want me to go low too? How’s that? – It actually feels great. – This is the truth. (laughter) – Yeah, that’s on the right side. (laughter) – What? – Nothing, nobody said anything. We we’re talking about his toboggan. – Kevin. – Otherwise known as a beanie, and sometimes I call it a hoodie for some reason. I don’t know why. – I didn’t know it was called a toboggan. – Yeah, well, in some places. Did anybody grow up in a place where the beanie was called a toboggan? – Don’t change the subject. Ellie, what do you think about these mugs? – I think they’re great. (laughter) – Mandy, I’m not gonna put you on the spot. How’s Michigan? – Good. Freezing. – Oh, gosh. Quantify freezing. – It’s pretty freezing, it’s like negatives and everything. – Oh, negatives. – Oh gosh. – Freezing in that it’s literally freezing. – Oh my goodness. – I don’t do negatives. – Okay, Tess, thank you for all your work on these chips. What do we have here? ‘Cause we’re gonna make a breakfast meal out of breakfast chips that have been breakfastifized. – [Tess] Well, Josh and my recommendation would be to put some cream cheese on the chip, on the bagel chip, which you haven’t shown yet, sorry. – You wanna start with the salmon ones, okay. So we’ll end with the ones that probably will taste better. That’s good. – Are you telling me, that this a bagel chip? – [Tess] That’s correct. – That’s what a bagel chip is. – That’s a bagel chip. – I never knew that. – Is it a cheese bagel chip? – [Tess] You know what, Jerry’s Deli does an amalgamation of different bagels in the chip bag, so I don’t know. – So, you’re saying, start with the bagel chip, then what? – [Tess] Then you wanna put your cream cheese on there. – Have you ever made a bagel, Link? – No. (laughter) – Link, have you ever made bagel. – Sure, kick me when I’m down, that’s fine. (laughter) – You know about spreading, don’t you? (laughter) – Let’s go, okay. You know, and anyone can critique me if they want to as well. – You’re doing great. – I think you’re doing a great job, I would never critique you. – Thank you, Link. – What goes on next, ’cause we got salmon chips there, Slammin’ Slamon Chips. – [Tess] Yes, so salmon chips are kind of analogous to locks. – So, they would be next. – [Tess] Yes, that’s correct. – Alright, you guys open those up. Work together. Oh gosh, it’s an interesting, it’s like a space package. – I don’t know how you guys made packaging. I don’t know. – It’s just a bunch of duct tape. – [Tess] Art department’s on their game. – Sometimes I see things, pretty much whenever I look at things that are made in the world, I’m like how did the people make that, you know? You just see things like a tire and you’re like, nobody can make that. – In science class they tell you waft. – This is gross. – But, I think our art department is making all this stuff. – Smells like cat treats. Smells exactly like cat treats. – Oh gosh, it smells like fish food. – I’m telling you, fish food’s made from fish. We’ve been feeding ’em themselves all this time, and again, their screaming at the top of their little, they don’t even have lungs, gills. – Do you wanna place the salmon chips on it? – Sure. – And you know what, go ahead and spread some other ones here. Ellie. Do the honors, your a spreader. – Ellie have you made bagels before? (laughter) – Excuse me? – You’re a bagel spreader. – Yeah let’s put that in, just like a puzzle. – What’s all this little stuff on it? – Guys? – [Tess] Yeah, what’s the question? – What are all these little… – [Tess] Oh, those are the skin, that’s the salmon’s skin. – Golly. – Salmon skin, oh gosh. – [Tess] And then, you can put capers and some onions on top or stick it on the cream cheese, whatever you want. – Oh that sounds like fun. – [Tess] This is actually pretty delicious guys, so. – I just feel like fish is one of those things you want, like, one or two ways. – What are those two ways? – Your a slow spreader. (laughter) – Sometimes you wanna be, to get it just right. – Thank you so much. That’s exactly my philosophy. – Okay. – Or, we can just take this one and chop it into four pieces. – Give me more salmon chips? – Good luck with that. – What’s your guys’ thoughts on capers? – I like a good caper. – I think they gotta be mixed in the right way, it’s like a little burst of, – Jesus. (laughter) – It’s like a little burst of saltiness. – It’s like a little pickle ball. – Yeah, yeah, yeah. You know, I gotta be in the right mood. I gotta be in a caper mood, you know? – Okay. I got a little piece here. You guys grab one. Oh gosh. Bagels and locks. – Ba-ga-gels. – Do we have enough? (crunching) – There’s a lot of crisp in this. – Multilayered crispiness. – Grab one, ladies. – Let’s all dink it. – Ellinator. – A dink, a dink, a dink, dink. – And thank you, crunch it. (crunching) – It tastes just like the real thing. – It’s really good. – You like it? – [Tess] Thank you. – It’s alright. – It’s alright, alright from Mandy. (laughter) – Kevin looks happy. – Yeah, it’s great. – You don’t like it? – I don’t hate it as much as the other stuff we ate. – No, it’s like legitimately good, tastes like, basically a smoked salmon, you know, but more concentrated. – It really isn’t bad. – But, crispy. – It is not that bad. – That’s pretty good. – And what is that? – It’s baby chick chips. – What does that mean? – Well, it’s eggs. – Okay. – Scrambled eggs, set in the pan, baked them, cut them into triangles and baked them. – That’s an upsetting name. (laughter) – Salt and peppered it, we’re gonna dip it in queso. Why are we doin’ that? – [Tess] Well, this was Stevie’s win. She was like, “it’d be cool if we did a deconstructive omelet.” So, it’s like queso, and then brunoise of bell pepper, onion, and a little bit of spring onion leaves. – Grab one guys. – Alright. – No, eggs are another thing that I would describe as only wanting like, on or two ways. – What are the two ways you want eggs? – Like soft scramble, and like, a poached egg. – Well, that’s very specific. (laughter) – Soft scramble. – Yeah, but it’s like if an egg is not fresh off the skillet, no thank you. – I agree with that. I agree with that. – I like a medium scramble, with cheese, and maybe some onions, like at Rosco’s Chicken and Waffles, they make some good cheeses. – Is this from Chipotle? – [Tess] Ralphs. – Good. – I like a Gordon Ramsay scrambled egg. Anybody? Anybody else do that? – What is that? – I tried and it didn’t work for me. – What does that mean? – It’s the way you cook it. – [Tess] Josh is a huge fan of the Gordon eggs. – You cook it on low right? – It’s like 30 seconds on, 30 seconds off. – A lot of movement, keep the eggs moving. – Yeah, and creme fraiche, I’m tellin’ you. – [Tess] Is this not good? Tell me it’s good. – No, it’s not good at all. – Nah, it’s terrible. – The egg is horrible. – It’s a bad idea Stevie. – Stevie, you know when you cook eggs and you cook the whole thing, and then you scrape all the eggs out and then the bottom of the pan has all the burnt egg dry parts and you have to like, scrape the whole thing off before you clean. It’s like if you put that and then baked it, and that’s what this tastes like. – [Stevie] You don’t think in Silverlake this would be, – No. – The idea is a Silverlake idea, but it tastes more like fish food than the fish food did. – [Tess] Those chips would be good to give to like, a trail runner on his break between runs. – Yup, you’d have to be very, very hungry, and have absolutely no discernment. – The queso was good. – The queso was really, really good, Ralph. – A little spicy for me. – [Tess] Well, we doctored it. – Did you tell Ralph? – [Tess] I did, I sent him a letter. He has yet to write me back. (laughter)