Welcome to “Good Mythical MORE.” Loaded fries, you gotta love ’em. No matter where you go on the planet, you gotta order ’em and they’re gonna be different. Can we guess where the loaded fries are from? Are you doing a commercial? This is a restaurant. For loaded fries in general? Restaurants, they load stuff on fries. You, gotta get ’em. All around the world. You’re gonna love ’em. And you gotta love ’em and you’re gonna order ’em. But first we landed on Gifticality which means we’re donating $1,000 to the National Center for Transgender Equality to aid in their mission to change policies and society to increase understanding and acceptance of transgender people. Please join us in giving and being your mythical best at transequality.org. All righty. So we’re not actually eating anything else ’cause I have no appetite. You’re eating with your eyes. There’s a visual eating to happen. Yeah, we’re doing what you normally do. Yeah. Yeah– When you watch this show– So relatable. Oh, I thought you were specifically only talking to me in that moment, but now I see. We were talking to Stevie in Wilson, North Carolina, okay? I don’t know if I ever had a southern accent. Got a big snout? Why not? How did you miss that? ‘Cause your parents do? Well, that’s very true. I also went to private Jewish day school in the formative years before, it was public school then private Jewish day school then public school. And there’s a lot of non-southernness, as you can imagine in private Jewish day school I think that’s what happened. Yep, you were a city girl. A city girl. Yeah, big city. You were a city Jew. Yes. Here’s what’s gonna happen. I’m gonna show you a photo of some loaded fries. They’re from a specific restaurant that’s in a different country. So it’s not like it’s the signature dish of the country or anything. I’m gonna tell you about what’s happening on the fries and then give you some options for where they could be from. Okay, let’s see it. Twinky, fingers. Okay, so these fries are covered in mochi nori, seaweed sauce, a cheese sauce, and they’re topped with shredded cheese. I’m guessing mochi nori is like a mochi seaweed-esque type of thing. It looks very… Flubbery. Flubbery, yeah. So does the cheese. There’s a fakieness to it. It’s very picture-esque. I really wanna eat it. Hi. Hi. I do not like nori, man. Nori– I don’t even think I need your options. Okay, tell me. I think this is in from the Philippines. You’re close. My next guess was Thailand. Think closer as in closer sitting next to me. Arizona. Indonesia. Indonesia. Who’s sitting next to you? I can’t see, it’s blocked. I see– Oh, you said it, Rhett? Yeah, yeah, yeah. Oh okay, I missed it, I was laughing too loudly. Yeah. David’s Homeland of Indonesia, what restaurant? Hi Fries, do you know Hi Fries is a place? David does not know Hi Fries. H, I– Do you recognize like this formation of fries, David? Like these two sauces on fries? No, no, this must be like a new thing. Oh, since you’ve left. When’s the last time you went back to Indonesia? Oh boy, it’s been like three years now. Oh wow. Well, that’s not too long. This is very recent. All right? It says their popular sauces include a garlic cream sauce, a cheese sauce, a bolognese sauce. Wow. And a– I do think we could be doing with fries– A bolognese sauce? With sauces for fries because they’re definitely meant for sauce, but like we just sick it with ketchup, you know? I don’t know what it is. Like, okay, so there’s a parallel between nachos and loaded fries, right? ‘Cause it’s just like the bottom part is different but there’s something in my mind that doesn’t allow me to go into loaded fry territory. Do you know what I mean? Like, I don’t know– Well, they get soggier, so they lose the crunch a lot quicker, I think and they’re not made to hold stuff when you like… When you pick one up, everything… If it’s not sticky and flubbery as you say– Yeah. It kind of falls off. It doesn’t have the right, you know… That and I– You have to use a fork. I think also a naked fry is pretty damn good. A naked tor tortilla chip, it… It’s asking for something, it’s asking for toppings. Yeah, yeah. Let’s see another one. So– Oh, we got shrimp, we got a lime, we’ve got, what are those? These are– Pickle shrimp? Lettuce. Loaded prawn fries with bacon and ranch sauce, and garnished with peppers. Peppers? I’m gonna need options– Oh, this is good. For this. I’m gonna say Thailand for this. Okay, Thailand’s an option. The other two options are Kenya and the Bahamas. Oh, well, the shrimp and the lime is making me think Bahamas. It’s actually Kenya. It’s from the Blue Tang Table in Nairobi. The Blue Tang Table? Yeah, it looks fancy. Dang. Look at the staging around it. Dang or tang? Dang, tang. Lea & Perrins Worcestershire Sauce– If your tang is blue, they’re gonna line up around the block. This looks good. I like that, man. Real ear into a shrimp and fry combo. Yeah, I– We like shrimp on things. I like shrimp on things. Like if it’s… He does. If shrimp’s on the menu, I don’t know, I always like to get a little bit of shrimp. Just a little bit though. I’ve always liked shrimp. I like shrimp in a burrito. An embarrassing amount. I like shrimp in an enchilada. I like shrimp in a burrito. I like shrimp on a stick. More than crab? Shrimp on a barbie? More than crab, yeah, like I like shrimp on a salad. I don’t like crab on a salad. Oh, I do. Shrimp and grits. Oh yeah, I love shrimp and grits. Yeah, I like shrimp– I wonder how crab and grits would be? I like crab too. I had salmon and grits, Cajun salmon and grits recently. Ah, it was like… Salmon? Salmon is so strong. I eat salmon for the like, health reasons but I’m usually like, “This should be another type of fish right now.” That’s what I’m thinking when I’m eating. Really? Yeah. Yeah. Do you think that there’s a good broiled– I’m surprised you feel that way. Salmon dish out there that might change your mind. Let’s see the next one. Oh, let’s see if we can decipher this. This is like… There’s pomegranate? Oh yeah. Pomegranate, basil, and some sort of… What kind of… Is that like a cucumber sauce? Is this like a Greek sauce, I wonder? Is it yogurt sauce? Well, there’s something different about the fries themselves, I’ll say. They’re not potatoes. They’re not potatoes, yeah. They’re Yucca. No, they’re actually deep fried slices of halloumi cheese. Oh, snap, halloumi cheese. That stuff, I had that recently. What is it like? Yeah, I can’t remember. It’s a firm cheese that can be sliced– Mild. This is like “Will it Fry?” This cheese, will it fry? But it’s firm and mild, so it can be like configured into things. Wow, so what’s on this? Yogurt– Peppers? Pomegranate, sumac, coriander, and chili. Sumac, that stuff will make you itch. No, poison sumac will, not regular sumac. I’m itching right now. This is… Oh, I would love to taste this. That flavor profile and the hallouimi just makes me think I’m gonna go with like… We’re talking somewhere in the Middle East. I’m gonna say the Balkans. Okay, so it’s tricky because the restaurant is like a Middle Eastern restaurant but it’s not in the Middle East. So the options are the UK, Portugal, or Mongolia. The UK. The UK. Mhm. What’s the restaurant? Alibaba. Alibaba. Add that to the list. The website. It says… Next time we go to Alibaba, London– Alibaba has managed to take the rich varied tastes of the Middle East and basically fry them into something deliciously British. Deliciously British, those two words don’t go together. The Brits are claiming the creation of the French fry. Well, fish and chips situation. Okay. I’d love to go back to London and we’ll go to Alibaba Man, I wanna go back too. I love that city. Yep. It’s like New York with a little bit of like flare. Let’s see another. We have fun in London. Yeah, I like London. That one looks good. Oh, this one’s got bean sprouts on it. What are those white clumps? It’s kind of blown out. I think that might be lychee. Okay. I wonder if this is in… I don’t know. Belgium? I don’t have a lot of info on what… I believe that’s like a mayo, the white stuff, because it’s… Oh yeah, yeah. Beef stew sauce, Oh yeah, beef stew sauce, mayo, and fresh sprouts. I don’t like– Why even bother with the sprouts at that point? Why even bother with any of these choices, really? I’m gonna be more specific. I’m actually gonna go with the city. I’m gonna say this is in Bruges. Where are you gonna guess? A dollop of mayo makes me think of… Yeah, yeah, yeah. Somewhere in Belgium. You might maybe think it’s a Belgian eatery? Yeah. A bar, maybe a bar, like a potato bar of sorts. Yeah, right. I think I’d have to agree. I don’t know how you guys did it. Belgium is the country. Everything seems real. Yeah. There’s a lot of realness with the toppings. I don’t know what that reference is. I can’t see whatever you’re reading there, but yeah, Belgian beef stew fries from the Potato Bar. Belgian beef stew fries. Ooh, that sounds good. I mean, we’re really just talking about, this is… What’s the P word from Canada? Poutine. Poutine. We’re in like total poutine territory. Ish. We’re pouting it up. Poutining it up. I would say that the… So the Potato Bar, they just made their container smaller so they can pile the fries like that. I don’t like those sprouts up there. That doesn’t– Yeah, yeah, we don’t need that. You know what, I’m being very negative. I love London and I love when people pile a lot of things into a small container and then it makes it really messy to eat. I remember the movie “In Bruge” being good. I don’t remember much about it. There was a tower involved. Somebody was at the top of the tower, somebody was at the bottom. Colin Farrell was in it. Yep. I remember it being good. Do you remember our podcast? Yeah, I do. Now that you mentioned it, I do remember it. Do you remember the name of it? “Ear Biscuits” Yeah. And did you remember that it has a YouTube channel? That it also… It was called ear biscuits? Yeah, yeah, yeah. Listen to it, watch it. It’s two lifelong friends talking about life for a long time. Wherever you get your podcasts. It’s a podcast. We just open our hearts to you. All right, let’s– More fries. Yeah. More fries. Waffle fries! Oh, that’s a waffle fry with a lime and we got some chili, and I’m looking at the vegetation in the back for some clues. This is near the equator. I’m gonna say this is Panama. That’s a spicy looking spoon over there. These are chili crab waffle fries. There we go with the crab. I love some crab. Lime, basil, and green onions. Ooh, that looks good, doesn’t it? Man, I mean, a nice… Especially with a waffle fry, like waffle fries might be the perfect, to your nacho point. Yeah, yeah, that’s a perfect. I feel like that’s the solution to a loaded fry is I’ve seen loaded fries with waffle fries before. What about the stuff that slips through the holes? Well, they’re tight holes. Ain’t no crab gon’ climb through that hole, man. That’s true. It’s a tight hole. So, a tight hole? Yeah. It’s a tight hole. Yep. I believe this is Belize. Belize? I Belize it to be true. I think this is Omaha. That’s Nebraskan foliage back there, what is it? Okay, here are your options. The Philippines, Singapore, or Madagascar. Oh, Singapore. No, Madagascar Island. There’s not enough people there to… Madagascar’s huge. There’s nobody there though. Oh, no, lots of people and it’s beautiful. There’s lots of crab too. Really? I think this is… Is there an Australian option? Sure. I’m gonna say Australia. It’s Singapore. Singapore. Singapore From a restaurant called Loof. Loofah? Loof. L-O-O-F, Loof. L-O-O-F, Loof. All right, I wanna see that airport one day. The airport? The one in Singapore? Yep, Singapore has some amazing architecture. An amazing airport. It looks like futuristic, like somebody drew it in the back of a comic book or something, but it’s actually for real on the Earth. Well, this fry is beautiful. This next fry isn’t so beautiful, but you know what? It doesn’t have to be beautiful. It looks like an accident. Now that looks like poutine. Yeah, you got, it looks like some kind of gravy, but what is this? Cheese. No, it looks crumbly and it looks like insects. Is that– I think it’s pieces of sausage maybe. Is it like crumpled– It’s pieces of something that you don’t like. Liver? I think it’s grasshoppers. The thing that it is would give away immediately where it’s from. It’s in the meat family, it’s in the intestine family, I would say partially. Chitterlings? Like tripe? Think cookie. Haggis. Yeah, haggis, gravy, and cheese. Scotland. Yeah, from Tophski’s. That’s a lot of Haggis. Yo, okay, listen, you know, I had haggis in Scotland and it wasn’t that bad because when it’s prepared in the way that they actually consume it. Okay. It’s not that bad. Also it had blood sausage and that also wasn’t a bad. I had both of those in the same meal for a breakfast and I was like, “Okay, I get it. “Like, if you do it…” You had ’em at the same time for breakfast? Yep, mhm. Haggis and blood sausage, and a bunch of other stuff. Get it over with, huh? Wow. It was a buffet. It was a breakfast buffet. I think we should go to London because I really like it. Okay, do you wanna do the camping trip there? Yeah, let’s camp in London. I think that would go well. Yeah, they got some parks. Get as adventurous as you want in your kitchen with the “Mythical Kitchen” merch collection available now at mythical.com.