Welcome to Good Mythical More. We’re gonna talk about soups and the breads that should be dipped in them. Matter of fact, we’re gonna find the best bread for soup dippin’. Man. I mean, we’re gonna determine something that’s useful to all people who enjoy breads and soups. That’s right, Rhett. We’re making the world a better place. One dip at a time. But first we’re going to disturb you with a fact. Frogs can vomit , frogs can vomit their entire stomach inside out. Ew. There’s also like a desert mammal that does that. Is it? I think it’s a camel. A camel, but that’s not the stomach. It’s- Camel has some kind of inflated thing that comes out and… Yeah. And it cools ’em off. Yeah, but the frog is cleaning the inside of its stomach with its hands. Ew. Then you swallow the stomach back down? Hey, I’d do it if I could. I wouldn’t. I wouldn’t. I would just rather like, do a juice cleanse. Yeah that’s probably- I don’t even do juice cleanses either. That’s probably more kosher. So we’ve got- We have a hearty soup. We’ve got clam chowder. Yeah, it’s- Which is pretty intense. And we’ve got, let’s start over here with this. Sourdough is potentially the best bread. I’m wondering like, should I go… Yeah, you don’t wanna go crust first because you’re not getting as good of a- Most of the bites of the dipping are past the crust. So it definitely picks up plenty of soup, it absorbs pretty well. Yes. We don’t have any spoons. And with this technique you need not one. I just like the taste of sourdough. I’m not a huge fan of the taste of the soup though. All right. It’s gonna make this a little different. That clam chowder… I actually think that the sourness- gotta be in the new, the mood. In the nude. Hey! For clam chowder. I eat my clam chowder naked, that’s the problem. That’s why I’m not enjoying it. This sourdough is on the sourest end of sourdough and it definitely doesn’t go with clam chowder but I don’t know if that sourness would go with like chicken noodle soup either, for an example. I just like, I like sourdough- Ugh. On a sandwich and also sourdough grilled cheese. Oh, don’t get me started. How about naan? Naan yo’ business. Oh, let me, oh, there he goes. I did it! I did a full rip. Now naan is great with all those- Indian sauces. Indian cuisine sauces. Ooh, that sauce! So- Those chutneys and whatnot. Doesn’t that also apply to a soup? Could it? Well, but soup is a different flavor profile. That soup is still bad. Man. It’s- Whoa, that soup- Clammy. What kind of clam chowder is this? Just like a regular- I mean- The pre made one- Like a loser can. We could have done a minestrone. I mean, I just asked- We could have done a chicken noodle. Yeah, I asked why clam chowder and the answer was that Mythical Kitchen wanted you to have clam chowder. Y’all like it when we eat clam chowder? And now we’re hearing it’s canned clam chowder? Well, is it- They love it. Is it pre made? Is this just a joke on us? How much clam chowder can we get these guys? How much canned? I think we might have to start imagining what it would be like to dip it into the soup. No, we can’t do that. No, I can do that. What about the test? I’d rather dip it into my water. All right. I’m gonna be dipping the bread into my water. Because this should be good. I don’t know why… Okay. It absorbed, because I mean, water and soup have a lot in common. The water part. You should do the water. ’cause that naan. You should do the water. Try the water. Well, I gotta put some more water in here. What’s your favorite kind of bread? Like if you’re just to look at these breads, I love a good naan and I’m always torn in which naan to tear. Like do I tear into the cheesy naan or just the garlic naan? And I always choose the cheesy naan but then I find myself just going back to the straight up- It depends on where you- Garlicky naan. The cheesy naan can be done wrong. It depends on where you get it. I’m gonna get that piece. Yeah, the cheesy naan, it can be done wrong, but there’s a takeout place- I feel like- I get it from. Naan is a category in and of itself. Obviously it is a bread. It’s more of a sopper. It’s not as multipurpose of a bread. Like you rake it across a plate and you don’t dip it into soup, so I don’t think naan’s gonna do it. Of these breads sourdough is my favorite because I like the tang of sourdough, and it is actually better for you because of the fermentation. Look at this one. That is injera, Link. I know that from Ethiopian restaurants- It’s kind of a crayfish quality. Where they basically will bring out all your meats and your vegetables on top of this stuff and you just rip it and eat it. I love it. So it’s kind of that naan technique. I feel like I would need to roll this up in order to I’m choking. But you take it and you like pick a piece of meat up with it. It is the utensil. But not with a soup. Not with a soup. With a soup it just doesn’t. First of all, I’m just gonna remind myself what it tastes like without being dipped into something. It has a sweetness to it. It’s very porous, though. It also has a sourness to it. That’s what I was gonna say. I remember it being kind of like a slight ferment-y type of sour. Yeah, it has a sour dough- It’s just as sour as the sour dough, which I know that’s not gonna work with the clam chowder, but- Super complimentary- If I go here into my water… To all the sort of stewy meats and vegetables in Ethiopian cuisine. I really, really like it. When you roll it up like this is very absorptive. This is a candidate for a great soup dipping, but- It has to be complimentary to a sourness. It’s also not easy to come by. You know what I’m saying? Well, if you’re gonna factor in availability we’re gonna be here all day. I’m just saying, I haven’t, I guess you can just get this at the grocery store, just like ready to go, packed up. I mean, I’m sure you can. Depending on where you are. Where did we get it from? Do we know where we got this? An Ethiopia restaurant or? Yeah. Oh, we got it from the restaurant. Yeah. So we get it from Ethiopian restaurant, ’cause I guess you can get it from a grocery store but you’re not gonna get it at the Food Lion in Lillington, I’ll tell you that right now. The drapability of this thing. Oh yeah, I’ve worn an injera suit before. Look at that. I mean, it’s easily and effortlessly wearable. That is nice. It kinda looks like a cowboy shirt now. Yeah, it’s kind of blanketed. Oh, you know what? Blanket. Let’s promote the blanket. Blanket! We’ve got the GMM woven blanket. It’s over there rolled up. You know where it is? Toss it to me. If you join 3rd Degree quarterly or annual by September 30th, you get the GMM set on a freaking blanket. I mean, can you believe it? Don’t forget about it. Can you believe it? Oh my goodness, it’s wrong way. This way, this way. Yep, right way. Yep. Right way. So if you want to drape yourself in our location, join 3rd Degree quarterly annual by September 30th. mythicalsociety.com. Look at that. Look at that. It feels good. It looks good. It’s nice. Now- As it starts to get cool, you’re gonna want this thing. You’re gonna want it. You’re gonna wish you had it! Ciabatta. Ciabatta. Ciabatta’s a candidate for- I bet. Now ciabatta, I don’t particularly like a sandwich on ciabatta even though they advertise it like on ciabatta and get you excited. But- Yeah. Why not? It can be too much bread for a sandwich. Totally agree. Totally agree. Once you get into the middle of a ciabatta you got this hump and you’re like, “Man, the middle part is too much bread.” Let’s break the bread in order to- It’s a little intimidating for a soup. I gotta say that the volume of it next to the soup, it would outshine, it would, you know, counter the, the weight of it is too big. It doesn’t become a side. It becomes a equal. Well if you don’t have a spoon. Well maybe I’m just gonna have to try it. Ciabatta’s trying too hard is what you’re getting at. I don’t know, I- Well, it just is intimidating. It’s a try hard bread. I agree that it’s too much bread for a sandwich but I think it might be perfect for a soup. It’s pretty good for water, too. Like a thin soup? Like a soup where you feel like you’re not eating? Yeah like water. Yeah. I’m gonna tell you right now, this is by far the best experience I’ve had. I hate to admit it, but you’re right. ‘Cause it also is a little bit of a bland bread that doesn’t bring it’s, it’s like, “Hey, I’m just here to help you get whatever it is you need to get into your mouth.” Yeah. And because we all agree that it’s not a good sandwich bread, it’s nice that it has a spot where it shines. It has has a usage. Hey, it’s a good butter delivery mechanism. It’s fluffy, porous, it’s ready to absorb soup. Now a baguette that has been under the arm of a French woman on a bicycle. That’s how I always imagine baguette bread- And when you slice ’em- Because of that French class we took and Miss showed us that video and she was like, “The French ladies bring, they buy their baguette on a daily basis and take it home under their arm on their bicycle.” Yeah. And that’s like the only thing I remember from high school. And their armpit hair just- Is like, keeping it warm. Keeping it, keeping it, its stroke. It just gives it a nice little stroke Always found that a little sexy. I don’t know about this, like- Never turned me off. I would go in this way and then I would… I’m going in my water. My water’s becoming a little dirty with other breads. It’s becoming a little bit more of a bread water. So you got the edge of this thing in pretty much every bite, so no matter how much you soak it you still got the good crustiness. Which is a nice factor But I love the ciabatta better. It’s cia-better. But the baguette’s a better bread. Baguette’s a better bread. Yeah. Hmm. Hawaiian loaf. It’s not Hawaiian loaf. You got the Hawaiian buns? We just call ’em rolls. Oh, Hawaiian rolls. See, these four, if you chop these down the middle as a unit and then you you do a smash burger on the grill and you throw that right in the middle of your quad Hawaiian buns- Okay. Hold on, brother. That is a thing to do. They do it at The Doghouse, the bratwurst place. I understand that, but King’s Hawaiian also makes hamburger buns that are exactly the same but perfectly shaped for a hamburger. This is kind of more fun. That’s a lot of bread. What I like to do- It makes for a big burger, bigger than the normal bun would be. Sometimes when I do a pork butt I’ll serve these and so you make yourself a bunch of little sliders. Oh yeah. And that way, ’cause I like to serve it with multiple sauces. And I’m like, “Oh, this is the Eastern North Carolina sauce. This is the Western North Carolina sauce. This is the South Carolina sauce.” And with barbecue you can do that because you’re portioning out your meat. It’s different than like, one burger patty. Yeah. So it’s not the most absorptive. I mean, it’s very light and airy but it’s almost like got this waxiness to it. But it’s a good dip. Boy, it’s a good bread. It is a good bread. Like boy, it’s almost- For all bread occasions. So I actually can complete disagreement with you. It has a waxiness but it is the most absorbent. Almost too absorbent. It’s almost like a sponge. You think? Dude, dip it in your water and see what happens. I just don’t… Dip it in your water and see what happens, because that’s what most soups are. Oh. Ugh. It turned into like a cake. Yeah, you’re right. That’s impressive. So the only thing working against it is the sweetness might not work with your soup. It works good with pork though, man. Man, it works for pork. I know, but that’s not a soup. So I’m still going with ciabatta in the top one. You can have a pork soup. Yeah, and if you have a pork soup then yeah, but I’m saying it’s a mitigating factor that doesn’t apply to ciabatta. I don’t have a pork soup. I have a water soup. And what is this? This is a- Frisbee. Pita. Pull it, Peter. It’s a pocket list, Peter. Do you prefer your pitas with pockets? No, because they’re typically softer without a pocket. This is a good pita. It is a good pita. When’s the first time you had pita? Was it when you were in California or was it before? We got introduced to a lot of things late in life, that’s why I like to ask that questions. Pita is one of the things that we did have in our house growing up. We would have like sloppy Joe stuff inside of a a pocketed pita. Like my mom had those. Your mom was doing pita back in the nineties? Yeah. I’m just as surprised as you are, man. But yeah, definitely. I had no idea. My mom knew about pitas. “Oh, it’s a pocket bread.” All right. We gotta say it’s ciabatta. We gotta say it. We’ve redeemed the ciabatta, Stevie. You now have reason to have it in your life again. Okay. I don’t feel strongly about this, but I’m willing to be on team ciabatta. We’re not on team this clam chowder though. Yeah, let’s figure out exactly what brand this is and write ’em a nasty letter. To get the GMM woven blanket join 3rd Degree quarterly or annual by September 30th. mythicalsociety.com for details.