Cock-a-doodle-do! (lion roars) (Wheel spinning) – Welcome to Good Mythical More. We got some strange combinations of cheeses and they have even stranger names, which we have to guess and potentially develop. Play along it’ll be fun. – But first, we’re going to play daddy like, daddy don’t like. Daddy like cheese! – Daddy don’t like toenails. – Daddy like pancakes. – Daddy don’t like hang nails. – Daddy like cherries. – Daddy don’t like toes. – Daddy like beans. – Daddy don’t like feet. – Daddy like wood. – Daddy don’t like stink. – Daddy like good smells. – Daddy don’t like your daddy. – Daddy liked jeans. – Daddy don’t like jeans. – Daddy likes shirt. You can’t do, you can’t say daddy don’t like the thing that- – Alright, I freaking lose. I freaking lose, man. – But you also can’t just start looking at things and saying them like I did. – I wasn’t even. – So it’s a draw. I said jeans and then I went to shirt. Glasses. – I stay, I said a bunch of different things for nails. – Yeah. – Toenails, hang nails, – You said toenails and then toes. – I went from toes to feet. – Yeah. – Daddy don’t like stink though. – Hey, it’s a hard game. I think we’ve demonstrated it. – I like your dad’s jokes. – He’s just a funny guy. – You know where blue cheese comes from? – The Blue Jay, the milk of the Blue Jay. – The milk of the Blue Jay. – The milk of the Blue Jay, it sounds like a good band name. – The milk of the Blue Jay. Let’s start here. So let’s push these out. And there were two cheeses here. – Well, one of them is Parmesan, ’cause it sprinkled on top. – And then the other one. – Harvardi? – Tastes like feet. That’s nasty. – Manchego? – Now I, – Asiago. – I don’t know cheeses. So I’ve got a list of cheeses here. – That’s a, it’s soft cheese. – Is it Limburger? Because that’s stinky. – [Stevie] Yeah. I think that- – It is? – [Stevie] Yeah. – It’s is it Parmesan and Limburger? – [Stevie] No, it’s Limburger. – Oh, and Asiago? – What is this snowy cheese? – [Stevie] Uh-uh. – Oh, you got to look at this, too? – What other kind of like, – Like a shredded cheese. – Usually it’s Parmesan mixed with another type of cheese. – What about Pecorino? – [Stevie] Yeah. – Yeah. ‘Cause what does that? – It’s just a hard- – Describe that. What does it say? – I didn’t even read it. I just looked at the picture. – Italian. – Word derived from Italian, pecora, meaning sheep. – Yeah. So it’s it’s a similar, it’s like a, maybe a sheep based. – Limburger and Picorino. – Lim pecker. – Limp pecker. Limp pecker. – Lim pecker. – [Stevie] Close. – Limp burger. – [Stevie] No, no you got the pecker part right. – Burger pecker? – [Stevie] Its not a limp pecker. Oh! Big pecker. (crew laughing) – Burger pecker. (Stevie laughs) – Pecker. I mean why wouldn’t it be limp pecker? – [Stevie] What’s the other part of the other word. – Ger? Girth. – Limp girth pecker. – Why is it not limp pecker? – Why is it? – Why is it not? – Pecker and burrs? – [Stevie] Because it’s actually kind of the opposite of limp. – Stiff pecker. – Bird pecker. – Iceberg pecker. – Urgh. – Brr, brr pecker. – Brr pecker. – Emb… Ember… – Ember pecker. – You got an ember pecker? – Ember packer. – Pecker, pecker, home wrecker. – The opposite of limp? – Wood. – Urge. – I’m just if I’m looking at words. – Urge pecker. – Urge packer. – What’s the first letter? – [Stevie] L. – Large pecker. – Lurge pecker. – Lurger pecker than yours. – Lurger pecker. – The lurger pecker. – Lurge. Lurger. – Lu, limp. – [Stevie] Yeah. – Limb. – [Stevie] Oh. – Limb sized pecker. – Large peckerino. Large pecker, I know. – Limb. – [Stevie] Yes. – Oh, who’s right? – [Stevie] Link. – Limb… – Limb pecker. Limb… Limb-jer. – Limber pecker! – [Stevie] Yes! (Rhett laughing) – Oh! Limber pecker. – Everybody wants a limber… – Alright, let’s get rid of that. – Well, we already can see some. – All right. I know this is- – This is cottage. – I like cottage. Cottage cheese is my favorite type of cheese right now. – [Nicole] Really? – Yeah, it’s a choice. – You don’t like that, Nicole? – [Nicole] I don’t love cottage cheese. – [Stevie] Especially not as a favorite cheese. – [Nicole] Yeah. – I like Ricotta too, – [Nicole] Ricotta’s good. – But Ricotta is like the cottage cheese, but it’s kind of out in the woods. – You like cheeses that are so mild that they don’t taste like cheese anymore. – Yeah, yeah. There’s little dicey pieces of, is that Swiss? – [Stevie] No. – Is it cheddar? – [Stevie] But you should be familiar, ’cause your hands were just all over this spice. – Oh, it’s Havarti. It’s Havarti and Cottage? – [Stevie] Mm-hm, and one more. – Oh. – And one more? – Havarti, Cottage. – Is that Ricotta? – Gouda? – [Stevie] I believe it’s the sheep. Sheep’s cheese. – Let me look at my list. – Okay. But bring it over here. – Halloumi. – [Stevie] That one encounters in some salads. – Oh, Feta. – [Stevie] Yup. – So we got Feta, Cottage and Havarti. – Fart? Fart Cottage. – [Stevie] Yeah! – Fart cottage? – Fart cottage. – What is a fart cottage? – Well, you wanna find out? – Yeah, yeah I do, Rhett. – By the way, I won that game fair and square and you’re supposed to be giving me cheesy compliments – Oh, snap! – whenever I ask for them. – Do you have any cheesy compliments for me? – I have some prepared. Including, but not limited to, a question. Are you a parking ticket? Because you’ve got fine written all over you. – Oh! Wait, don’t make that face when you say it, that takes all the punch out. (crew laughing) – Alright, let me try again. You’re so hot I want to cook eggs on you. (crew laughing) – Yeah, that’s a good one. – Well, what about those eyes? Those blue eyes of yours could cut through glass. Your eyes aren’t even blue. – They are in certain light. If I’m wearing blue clothes. They’re chameleons eyes. – Seems to be written as if I would have won. Just saying. Those kind of blue eyes, depending on the surroundings that they find themselves in, of yours could cut through glass. Much like my nipples right now. – Oh! There we go. Now I’m excited. – There’s more where that came from. – Let’s try another cheese. – Fart cottage. – Fart cottage. – I mean, I’m going to search that on Airbnb. – Welcome to the fart cottage. – I need a place to be myself. (crew laughing) – Is the fart cottage a cottage that you go to fart or is it a place that smells like farts before you get there? – Probably both. – Send him to the fart cottage! Sometimes I wanna to send my kids to the fart cottage. – Alright, Parmesan, Cheddar and Munster. Just by visual alone. – [Stevie] Parmesan and Munster. But there’s four cheeses. – Asiago. – [Stevie] Nope. – What’s the really orange stuff. – Pimento. – Colby? Colby Jack? – Mm, it’s good. I like cheese a lot. – What’s another orange one? It’s gotta be, – Oh. It’s got a super- – Emmental? I’ve never heard of that. – Is it, did you say Munster? – Munsters in it. – [Stevie] What’s the one that everyone – Parmesan. – hates? – Stilton. – Blue. – [Stevie] No. – Limburger? Gruyère. Bri? – [Stevie] Less about the cheese and more about what it’s called. – Camembert? Gouda? – I don’t know, whatever it’s called, Monchego? – [Stevie] Maybe it’s not on the list. – Asiajo? Asiago? Asimago… – Everybody hates the name? – [Stevie] Yeah. Well, everyone hates this. Well, not everyone. – Limber pecker. (crew laughing) – [Stevie] It’s American cheese, American cheese. – Oh. – American cheese. – American? – [Stevie] American, – Parmesan. – Munster. And one more. – A white one. What’s that white one right there? Spongy. – Comté? – [Stevie] This one’s a very typical deli cheese. – Monterey Jack? I think it’s Bri. – [Stevie] No, it’s just, it’s a slice. – Swiss. – [Stevie] Yeah. Swiss. – Swiss. American, Parmesan, Swiss and Munster. – I can arm. I can arm. – Swiss monsters. I mean, monster is part of it? Munster. Monster piss. American monster piss. – [Stevie] Switch a couple of words. – American… – Monster American piss. – Piss monster. – [Stevie] American piss monster. – That’s it? – [Stevie] On this season. (Rhett laughing) – Is that right? – [Stevie] Yeah. – [Both] American piss monster? (Rhett laughing) – Okay. – [Stevie] I thinking it was more of a Ninja Warrior show. – Yeah. It’s like the Netflix version of American Ninja Warrior. With the big dragon or something they had to go through. – [Stevie] Yeah. American Piss Monster. – Now, I’m afraid of this one. – Blue, Asiago. – Parmesan. Would you like Parmesan with that? – Parmesan. – Is my library card good here, because I’m totally checking you out. (crew laughing) These aren’t cheesy compliments. These are pickup lines. – That’s Gorgonzola. – [Stevie] Sorry, what? No. Gorgonzola or blue? – [Stevie] It’s a particular blue. – Stilton. – [Stevie] Yeah. – Stilton, Parmesan. – [Stevie] Mhm. – Fart cottage. – And Colby Jack. Monterey Jack. – Are you from Tennessee? – No. – Because you’re the only 10 I see. (Rhett laughing) – Man, these are good compliments. I’m glad I’m not delivering them to you. – [Stevie] It’s the same deli cheese as the previous one. – I’m not eating any of this ’cause there’s blue cheese in it and that’s all I’m going to taste anyway. – Blue, Swiss and Parmesan. – [Stevie] Yeah. Stilton Swiss. – Stilton Swiss and Parmesan. Okay. – Do you believe in love at first sight or should I walk by again? – Pardon me, Miss. (crew laughing) – Parmasian. – Pardon me, Miss. Miss Swisston. – Swilton – Me. Is. Tilt. (crew laughing) Me is tiltin’. – Are they in the right order? – [Stevie] Yeah. Yeah. This order is the most helpful, so yeah. – Mason is… Stilton. Par… – And Swiss? – Par mes on… Swis… Stilton. Par mes on. – Wilson! No. – Parm… – Wilton. Robert Tiltin. – What? I don’t know what Parmesan is gonna give us. Par me.. – Par… is… on. Par is on! That’s a golf term. – Parm is on. – [Stevie] What’s another way to say ‘par is’? – Parissian. – Paris. – [Stevie] Paris. Parmesan becomes Paris with Swiss. Paris Hilton… – Paris Stilton! – [Stevie] Paris Hilton, yeah. – Paris Hilton. – Paris Hilton. – Alright. We want to take a break from the curd to give you the quick word. That things are super exciting over on the Mythical Kitchen channel. Right, Nicole? – [Nicole] That’s right. – You guys still like each other? – [Nicole] Yeah. – And you’re harnessing that comradery to make really good food content. – [Nicole] Thank you. – It’s not really about the food. – [Nicole] No, he’s like it’s best friend honestly. – It’s about the connections. – [Nicole] Yeah, he’s honestly the best. Also Trevor and Vi are wonderful, too. – Yeah they’re wonderful.. Everyone is so wonderful there. – But the food is awesome. – And then the food is just the fruits of their labor. Nicole gives birth to food. – Okay. – It’s the fruit of their labor. – [Nicole] Thank you. – Watch their latest video. Mythical kitchen. – Hm, probably shouldn’t say that again. Asiago. – Are you Wifi? – [Stevie] Asiago. – [Nicole] Are you asking me? – ‘Cause I’m feeling a connection. (Nicole laughing) – Hey, no, no, they all go for me! – [Nicole] Thank you. That was really nice. – Asiago. – With Rhett. – [Nicole] Oh, then why are you looking at me and saying that? Cause I’d rather talk to you at this point. – [Nicole] Okay, cool. – Goat. – [Stevie] No, this is a cheese that your dad is obviously not familiar with in real life ’cause he mispronounced it. – Blue? No, Manchego. – [Stevie] Yeah. – Oh. – Well how do you say it? – [Stevie] Manchego is right. He said, “Why is there a manchego and not a womanchego?” – Go man. Go-go. – Asia. Go. Man. Chego. – Asian man. Asia… – Asian man chego. – Asian man. – I mean there’s no way around it. – [Stevie] Man is correct. – Okay. – Sia man. (crew laughing) This is somebody who’s a big Sia fan. I’m a Sia man. – [Stevie] Hey, that phrasing, and the way that you said that is perfect for what the actual answer is. – Siamen – I see ya go man. – Semen. – I see ya go man. – [Stevie] No, – go men. – I’ma Sia man. I’ma Sia man. – I am semen. – [Stevie] I’m a blank man. – I’m a blank man? – What? I’m a sa- Sia. – Saga. Saga man. I’m a sag man. (crew laughing) – Screen Actors Guild man. (Rhett laughing) Siaga. I’ma see you go man. I’m stayin’ here, dude. I see your go, – as I go, man. – As ia go man… Asi…I see… – I see a go man. – Gomen. – [Stevie] I’m a blank man. – Where does ‘I’ma’ come from? – [Stevie] No, like I’m giving you a sentence in which to use ‘blank man’. You’ve got the man part. You need the blank part. – Go man. – [Stevie] I’m a go man? I mean, I guess. You could say “I’m a go man”. – I’m an ego man man. – Ass man. – [Stevie] Yes! – Ass man. – Ass man. – [Stevie] I’m an ass man. – Ass man. Assa man. Yes. – Ass man. Am I done with these? – Hold on. This is the same thing I just ate. Isn’t it? – What’s on the menu? Me N U. (crew laughing) – Okay, I mean that’s… – I don’t get that one. – These went well beyond cheesy. – Me in you. – Me and you. It says me, capital N capital U. That’s gotta be ‘me in you’. – [Crew Member] I think your Southern accent makes it sound like that. – I think it should be ‘me and you’. – I think you need to hit the D. Well, no, don’t hit the D. – What’s on the menu? – Just say ‘and’ hard. No, no, no don’t say that. Just say ‘and’. – What’s on the menu. Me and you. (Rhett laughing) – Me and you. (crew laughing) – I mean, I feel like that’s what you wanted. – You’re not going to like this. This has got Blue? – Blue cheese. – Blue cheese, Swiss cheese. – [Stevie] Yeah. – Carrots. – What kind of Blue cheese. – Gorgonzola. – Colby? – Stilton. – [Stevie] Colby, yes. – Swiss. Havarti. – What kind of Blue? Stilton? Gorgonzola? – [Stevie] No. – Oh, what’s that good Kind of Blue? The kind that everybody really likes and they talk about it. And they’re like, “Oh, that’s a so-and-so Blue”. – Gorgonzola. – No, it’s a type of Blue. – Camembert. No. – Carney’s like “Consult your list”. – I am looking at the list. I’m looking at it hard. Pecorino. Roquefort. – Roquefort. Roquefort. – [Stevie] Yep. And then there’s one more Colby, Roquefort and… – Swiss. – [Stevie] Uh-uh. – It’s a mild colored… – Pecorino… – Munster. – [Stevie] Yup. Colby, Roquefort and Munster. Cold rock monster. – Cole fort. Fortster. Caulk. – Raulk. – Caulk monster. (crew laughing) – [Stevie] Yeah. Yeah. You’ve arrived at it. – I mean we’re getting ’em quick, which says a lot about you guys. – Chalk monster? – I mean, I know how you guys spell menu. How do you get chalk out of Colby and Roquefort? Roque, Colby, Cole- que. – Cole-que monster. – [Both] Cole-que monster. – So it’s with an accent. Chalk with an accent. – And I think I’m just going to add a bunch to it. I like them soaked. But then you can, kind of like, bring ’em out. What? This is how you do it. Do you realize how resilient these Eggos are? They like inject more glutens into them.