( rooster crows ) – ( lion roars ) Welcome to “Good Mythical More.” “Check you voicemail.” Let’s check it. Man on voicemail: Hey guys, harmonize with me. Three, two, one… ♪ Ah ♪ – ♪ Ah ♪ – ♪ Ah ♪ Oh, gosh. ♪ Ah ♪ ♪ Ah ♪ ( voice quavering ) ( harmonizing stops ) Dope. Love you. Bye. That’s pretty dope. It took a while. Took a while but we got something. All right, let’s– let’s bring in some Mythical chefs, Tess and Josh. Chris and Dillon, come back in. Hang out with us! Um, so what have we gots here? We got the– you tell us. This is the lasagna pretzel. Whoa. With a little bit of very high quality ricotta in there. And some marinara, and there’s pasta. Look at that. Oh, I was a little bit worried. Rhett: Why’d you wait to give us this? ‘Cause it was too good. It was between that and Pepto-Bismol. And we were like, “We know Rhett loves Pepto,” so we went with that. A appreciate you thinking about me. I think the reason why they held this one back is so when we have them come in in “More,” we’re not making them eat tongue. I was kind of hoping so. I have to take chemo daily, so my stomach, it can handle a lot. I was hoping– I was hoping– He wants to punch me. Bring in the tongue. He had it in his pocket! I didn’t know if it was on the list, but I wanted to do it just in case. It’s been warmed by my body heat for up to half an hour. Oh, gosh. Oh, no, you’ve gotta get one with the taste buds on it. Oh, God, that smell. Hold on, I’ll go with you guys. Speaking of bucket list. Oh! No! No, no, no, no… No, I’m good. But the connective tissue’s the best part. I appreciate the offer, – If you’re doing it, I have to do it. – It’s dripping. I know. It’s– It’s… How could you guys say the smell was okay? This smells like a lab experiment from high school. I have good chemistry memories, so joke’s on you. Okay, why don’t you guys do a quadruple dink? All right. Ugh! Oh, gosh, Josh. I was serious about the crunchiness. You’re a nut, man. Tess is more… How you guys diggin’ it? She’s with it, man. Look at that. It’s really not that bad. I’m with you, man. He almost did it. I’m totally trying to swallow it. You’re going. Oh, yeah! That wasn’t even on the bucket list! Brought tears to my eyes. – That was– that was good. – Take that home. This is for Dillon. This is gonna be his lunch. I don’t want that. Definitely don’t want more. Oh, look at the juice! Oh, gosh, it’s going in the jacket. Done with my plate, sir. Need some water after that one. That was pretty harsh. You know, the lasagna is very good. Can I try that? – Yeah, sure, have a bit. – Yeah, let’s, uh… Let’s uh– I’m not allowed, so… You wanna– you wanna cut this? I’m covered in lamb juice. This is a little bit more promising. Oh, no. Josh, help. You’re gonna injure somebody just handing a knife to them. – What? – The lamb tongue’s healthier. It’s pure protein. All the nutrients. Make like a– Make like little finger food. Oh, you’re cutting the plate. Ooh. There’s just something about a pretzel that– it’s so– it’s so doughy already. What happened? I don’t know what it is. It’s like… Anybody wanna grab a piece of this? …adding stuff to it… Oh, I forgot about that. I’m sorry. What? There’s just something to a pretzel that adding stuff to it just– As much as I enjoyed it, I would enjoy just a pretzel or just lasagna more. – Yes, yes. – You know what I’m saying? Yeah, with all these, the dough just does not– it does not like it when you put stuff in it. It’s like, “What is happening?” It changes the whole character of it. Correct. This is very correct. It just doesn’t– Every time we made a new dough, it’s just, “Oh, God, this isn’t working. This isn’t working. It’s not working.” – It is better than tongue. – Yeah. Just like a spaghetti sandwich or something. Can I have some of your marinara? Yeah, exactly. Yeah, it’s like a bad bread stick. It’s not bad. Don’t insult them. No, trust me. We don’t take it personally. It’s like a failed hot pocket product. If they were trying to introduce, like a new line but didn’t get past the first focus group. – Hot knots. – Hot knots. Hot knots. Hot knots. This is better than what we gave you, though, for the round. Hot Nots. Am I right? Right. You’re right, yeah. Nothing! It’s the joke. If you take a really good pretzel. Yeah. It’s got a little bit of this– crispiness is not really the right term. It’s almost like the skin of the pretzel is almost a slight, like, soft leatheriness. And then on the inside is– Some would call it the crust, but those people are wrong. Soft leatheriness is the correct term. The leather skin. Yes, the lye does that. Typically you dip your pretzels in lye. You’re lying. – No. – What is lye? Oh, you made a pun. It is an intensely alkaline solution. So it has a negative Ph, so it counters acid, and that’s what actually gets it to kind of– That’s what does the pretzel magic. And so as a substitute for that we used baking soda and water. That’s kind of like the poor man’s lye. Ah, the poor man’s lye– baking soda and water. Is there a reason you guys didn’t use lye? – Um, it’s kind of dangerous. – Besides the health effects? – There’s a lot of people that work here. – Okay. You know what they say– “When you lie with a poor man, you’re also poor, man.” – Usually that means you get in bed with a rich man. – Never heard that. If you were lying with a– poor– “lye”– okay. Yeah, I don’t think that’s going anywhere, guys. So, they make olives the same way, right? So, olives are put into a lye solution and it’s incredible. It’s basically– it’s food– there’s a certain class of foods– the only two I can think of now are pretzels and olives– where you literally put them in poison as part of the process. So, like, if you were to just take olives out of the lye too early, or, I don’t know, take them out of the lye and not wash them, you would die. There’s also foods that start out poisonous and then you do something to them, and you can eat them. – Acorns. – Almonds. Acorns. Almonds are not one of them. Uh, there’s trace amounts of arsenic in it. That’s why when you are poisoned with rat poison, they say you taste bitter almond flavor. – Right. – Hold on, hold on, hold on, but– hold on. Hamburger. But you don’t do it. If you eat raw almonds, as they say where they grow the almonds, you don’t have to do anything to them. You just shouldn’t eat too many. But acorns– if you don’t cook those, and you’re not a squirrel, you’re in trouble. Don’t eat acorns straight off the tree, kids. – Taro– taro’s another one. – Also beans. I was going through a raw food experience, like, phase when I was in Italy, and I made some beans from the store. They were raw. And I poisoned everyone in the family. Whoa, whoa, whoa, what kind of poison beans? Well, because ricin is also a derivative of beans, which is a very serious poison. Beans and ricin– my favorite meal. Need to stay on her good side. There was a mild amount of a very poisonous long word that was in those beans. So you gave them raw beans. Well, because I made a crudités with Pecorino Romano and a nice bruschetta. ( laughs ) It sounds so nice. And the Italians were very nice about it. Fancy poison… “Nicest way I’ve been poisoned ever. It’s great.” ( Italian accent ) This is a risk. See, you are taking risks. It’s not okay. Five star Yelp review on that poisoning experience. Fantastic. Food was great. Hospital visit wasn’t. – Wow. What other poison foods are there? – None! Can you just walk around eating handfuls of apple seeds? Uh, yeah, I can do it. I was gonna say, there’s cyanide in them. Right. You gotta eat a lot of them. That’s what I’m saying, just like sunflower seeds. – Like you’re just eating apple seeds. – Right. Well, let’s try it. You gonna eat that whole pretzel? I’m really hungry. Yeah. I’ve just been going at it.