Welcome to Good Mythical More. We have got an array of specialized food handling equipment. Yep. And we’re gonna figure out what foods they’re supposed to interact with and then interact with them. Uh, we’re gonna do so much interaction with food. But first, we’re gonna tell a story, a 10 word story. All right. Water. Thinks. It. Doesn’t. Like. Bread. Because. Every. Time. Bread. Gets. Wet. It. Saddens. Nice. Yes. Pretty good, that’s a good story. Are you asleep yet? Water thinks it doesn’t like bread because every time bread gets wet, it saddens. Yeah. I mean, that’s good reason. You would think that water and bread don’t get along. Water and dough. Ooh, they get along. Water and flour, they get along. Water and flour, yes. Water and bread, no. What about timing? It’s not that bread doesn’t like you, water, it’s just that you’re not really compatible. Alright, check out this thing here. This is a solid plastic tool. It’s got a wider, flatter thing, and then it’s got a It looks like it could puncture. It is a cutter. Puncture into something. But then you think it continues. It doesn’t really cut there. I think it Can I hold? And then there’s a little tab down here for you to note as well. I think that, um, It’s red. I think that’s a hint. This is serrated. I, oh. What are you doing? What? You’re dripping water on my forehead. Oh, because we’re getting dripped on. It’s cold water. You could’ve heated it up with water. I almost said, my hair’s not bread. It’s water, it doesn’t like bread. Bread doesn’t like water. Got a little drip. I believe. Oh, it’s still dripping. I think this is for, uh, shellfish of some sort. Like a crab. For de veining a shrimp? Ooh, no, I think it’s something harder. It’s got a harder shell, cause that thing’s pretty. It is not sharp enough to be a, just run it across a bag and cut a bag type thing. Yeah. Which is what I thought it was. I think it’s more of like a, it’s more of like a, It might be a can opener. But there are four indentions. It’s like a TSA approved can opener. I thought y’all were gonna get this. I think it’s used for crabs. There we go. It also has, like, the thing on it that looks like a, like a crab, uh, pincer. It also has a crab on it that I looked at. Hold on, I also. Holy crap! That’s what we got for this, damn! Yeah, yeah, yeah. Shellfish. You were right. Oh my gosh. And. We got king crab. We got you some other tools, too, I think, right? Oh, there’s some other tools on your. Oh yeah, yeah, yeah. Do we have a bib? They typically give you a bib with this. Now, Rhett. Can I have a leg? Rhett, you taught me how to, um, how to, uh, get the meat out of a crab leg. I sure did, boy. I’m gonna credit you with that. Now, you were taught by someone else. But I typically am not a king crab man. That hurts your hands a little bit. Yeah, it hurts your hands to break it. So the way you do it, you waggle it. Remember? Ow. Waggle it. You’re not doing it right. Waggle it, left right, and then pull it and the thing will come out. Oh yeah, yeah. But, oh yeah. So you got that now. Hing it. Hing it. This thing right here. Yeah. You take that and you want to just do a little bit of a crack, but you don’t want bust. You’re just cracking a little bit. Just cracking a little bit. You want to crack enough that keeps the, um, the meat inside as one piece because the goal here. is to, and then crack it. Now sometimes you don’t even need this thing that we just got. Come on now. Come on now. Come on. Come on. Oh yeah! That’s, that’s when the celebration happens at the Cracking Crab. How long has it been out? And you didn’t even have to use this. See I think, I think when you have a little piece here, like, it goes this way, but then if you go side to side and pull. Look at that! Yeah, you impressed, Nicole? We did not need this! But then to get, and then with every joint, like it goes this way, so then you go the other way. Ooh, that hurts my hands. I need gloves. And then for this thing here, you want. There are some times when you need that, but you should be on the white side. Oh, there’s that one. And then you take that and you Ooh, yeah. That kind of worked. We’ll find out about that crab later. See, so then you just take it and you can, whoops. You use the leverage. And you can pull this apart, I’ve already pulled the meat out of this. There ain’t no meat in it. You hear that sound? That’s music. It means that there’s no meat in there. You hear that sound? It’s music. What, what, uh, tap water do you feel would pair best with some king crab? I’m gonna get rid of this so that it can be enjoyed properly, cause that is a festive deal right there. Well, Ohio? Ohio would not go well with crab. Arizona water. What is that right there, Link? Pennsylvania, that is. Is that from you? That is crab screment. Came somewhere out of the crab. We don’t really have something that makes sense for crab. Arizona and, uh, Ohio don’t. Let’s go against, like, should you be ordering crab in Arizona? Hell no, let’s drink some Arizona water. Bethany got some relatives to send her some. Cups. I’m gonna do that so I don’t touch it with my All right, Arizona, you were rejected from the main episode. Why? I’m dripping again. I’m dripping. I’m dripping. The Arizona water is fine. Not great, but it’s fine. Like, it’s not a reason to move to Arizona, and it’s not a reason to leave. You know what I’m saying? So if you’re in Arizona, don’t make any decisions based on the water. If you’re thinking about going, don’t let the water be an influence. You know where I’m thinking about going? Let’s bring the next utensil in. Is this it? New Mexico. We have some friends who are talking up New Mexico. Talking up New Mexico. Can anybody vouch for New Mexico? Because. Apparently it’s real beautiful. I have recently traveled to New Mexico. Santa Fe? I can confirm, yes. Recommend? It, it is pretty, yeah. There’s a lot, there’s a lot going on. Did you see crystals? In what way? I’m not talking about the restaurant. Metaphysically. Now this thing. The hot sauce on the table? Yes. Oh my gosh, Rhett. I’ve just discovered something about this. So first of all, you’ve got this. It’s a dual blade. You’ve got this that’s like turned up and it’s serrated or serrated on both sides. Careful now. It looks like an aloe leaf. And then this one is a blade. That creates a perfect slice. You see that? There’s two blades. There’s two blades beside each other. So it, you think it creates the thinnest of The thinnest of slices. The thinnest of slices. And then maybe you take this little point. What would you want a really thin slice of? Cheese? I think this Cheese? Yeah. Yeah. I like a thin slice of cheese. I like a slice of cheese of any kind. I think it’s a fruit, though. I think this is a mango slicer, because this right here peels the outside, and it will peel both directions. And then you take that, and once you’ve peeled it, you start slicing the mango. But why the double blade? Thin slices of mango are easily dryable. And dried mango, as we all know, is the fountain of youth, pretty much. So we think it is a fruit slicer. Link saying specifically mango. You are on the right track with fruit slicer. I will say, there is a alt utensil that is also used for this fruit. And that alt utensil, I had in my utensil drawer growing up as a frequently used utensil. So this is a fruit you would often eat. Yes, but this. Cantaloupe. Is a much more, like, prim, not primitive, but this seems like, um, not as friendly as the. The two parallel blades is what’s so intriguing. Uh, a cantaloupe is not, I don’t think you want to. Oh, is that? This is what I have. That’s for a grapefruit. Oh, yeah. Ding, ding, ding! Grapefruit. Ah, mm hmm. So, so. I believe you, when you cut it open, the little, like, in between is for the, uh, pithy, what’s the, not the rind, but like the in between? Pith is right. Pith, yeah. So, with a, with a grapefruit, don’t you want to cut down the middle, like, long way, right, right? Which can I do with a knife? You can eat it either way, but, like, yeah, uh, in a bowl cut in half is one way to do it. I don’t know if I’m supposed to use this to cut it in half. It’s creating the thinnest of slices. It’s creating the thinnest of slices. I think you would actually use another knife to cut it in half. Correct. But with this one, it’s creating the thinnest of slices. And then what I do is. So with the spoon, you kind of use it as a knife to, like, go into the, yeah, it’s super easy. Okay. With the knife, it’s a little. Oh, look at the thinnest of slices! Oh, wow. That is the thinnest of slices. Would you like it? Uh, no. Um, too thin. I think it’s perfect, especially with maybe mixed with some Ohio water. Ooh, gee whiz. That is, it’s a bit bitter. Where’s Ohio for you? Okay. So what you’re telling me is that I take this and I cut out the part that no one likes. I think this is right but I don’t know. Ohio’s water. This feels unnecessary. I really can’t taste it because I’ve just eaten grapefruit. That’s your secret. Eat grapefruit before drinking tap water. It’s tough to not cut yourself. It’s pretty easy with this thing. And then you just take this and you go on both sides and you can miss the um, oh yeah, you can miss that little uh, internal skin. So you really don’t get the roughage. Which you kinda want, right? That’s the bet. Drips, drips, drips, not pours. So Link, I cut this perfect slice of grapefruit that doesn’t have the pith. Oh my goodness. Eat. Suprem? A segment of citrus. A Suprem? A Suprem? I have prepared a Suprem for you. Do you like it? I like it. It is Supreme. And suprem. And suprem. I’m so proud of you. Okay. Look at that. And then check this out. I feel like I should do this every morning. It wakes up your body. I ain’t got time for that. It’s like. Look at this, this is just the prim. Prit, pit, prit, pit, pit. No, that is, that is ne pa prim. Ne pa prim. I’m gonna take it home and make thin slices of cheese. I don’t like the fact that when you grab it. When you grab it to use it, you’re grabbing the other knife down here. Yeah, it’s very unpleasant. Yeah, makes me scared. I don’t like that. I don’t like that. What else do we have here? We have a rongan! This is a long, it looks like a measuring spoon, but then at the bottom it has a very specialized, can you see the holes in it? So that is the size of a tablespoon. Or a little bit smaller, maybe. But it’s almost it’s own little colander. I think it’s for washing an individual blueberry. It’s a, it’s a blueberry washer. Yes, it’s for that time when you just want one. Maybe one, you can wash. You know when you just want one. Yeah, cause it It happens. You put it under the, under the tap. Like, you could put it under the Ohio tap. Yeah. I’ll reward myself with a little blueberry every once in a while. It just goes right through. Cause it feels like it doesn’t count. It’s just one. Well, why would you need to count blueberries in? What do you mean it doesn’t count? No, no, no. I’m just saying that like. It’s a superfood. If you’re like, I’m done eating. And then you’re like, but one more blueberry. Yeah. That doesn’t count. It, it is a strainer of sorts, but I don’t think it’s, what would this. A little spoon of corn? This is used for a snack that you would like, Rhett. Olive. There we go. This is an olive getter. Oh yes. Perfect. Oh yes, cause. This is just used to get olives out of the, I have been needing this. Especially. No, you could have reached that one with your finger. No, but, why? But when it gets lower. And you don’t want. When you got one olive. Unless it’s your own olives, you don’t want to touch the spoon to your mouth. So if it’s family olives, you gotta, you gotta, you gotta, Oh! It went in, but I didn’t close. Yeah, close. Cause I’ve never done this. You gotta close, close up shop. Salt! There you go. Oh. Oh. So it’s, yep, it’s draining. Eh, one out of three ain’t bad. Why, but you’re going for four though. The timing, I, I would get good at this. If you gave me time. Yeah, we’re not gonna do that. Seems like you might be getting good at it. Oh, look at this. So this one here, it’s got a, it’s got a smiley face. And then when you squeeze, oh, it’s hard to squeeze. It opens. It feels too hard for an egg, huh? Looks like it might, oh, gosh. That’ll crack an egg, right? That’s really, I mean, that could destroy, It would destroy, like, If you put an olive in there, I think it would. Pinch it too hard. Okay. I mean, this is a good hand workout, I’ll tell you that. Work your hand out. Is it too strong for an egg? Do we have an egg? Well, we don’t have an egg, so that tells me it’s not for an egg. Corn? I believe it would be too strong for an egg. This thing is for something very hard. It’s something that needs to be grabbed firmly. Or maybe. Why would you need to grab something that firm? Something that’s slippery. Slippery? Something that’s still alive. Something that might get away. Yeah, like bait? This is for when you leave the window open a little bit too much and a squirrel gets its head inside. Grab that head of the squirrel. Twist. It’s the easy way to kill a squirrel. No, you don’t kill it. It grabs it tightly. But it’s soft in a way, because the squirrel’s cheeks. And then you just, then you got him and you pull him in. And then you got him by the head. And then you go outside, hold him, maybe through a trash bag. And then you, like, you’re not putting him in the trash. You’re protecting yourself and you let go and run. Why are you? You’re that afraid of squirrels? You think they carry something? My wife once called 911 because of a squirrel. Yeah, I know she did. Well, and you have to incorporate some kind of food into this utensil. Oh! So in that case it would be. Acorns. Yes, you squeeze the acorns out of the squirrel’s mouth. Yeah, this is for squeeze. This is when a squirrel has stolen your acorns and has gotten his head and it’s in the windowsill. You just squeeze his cheeks and he’s like, they come right out. Uh, I would say probably French people use this utensil. Snails! What?! No! No, no, no, no, no, no, no, no. So this is to hold the Escargot. So it doesn’t make your hand stinky. So then you can take your little fork and you can pop it out. And, boom! Y’all really treating us today. So it holds the shell. But, so that’s so you don’t have to touch it. Yeah. Does it stink? Well, I think it gives you, like, a lot of leverage, too, because I don’t know. Because sometimes it’s. Yeah. Sometimes. Sometimes it’ll be hard. You gotta yank that really hard, huh? Sometimes. I remember the one time we were. Would you like one? No, thank you. I remember when we were in, um, we were outside of Nice. Oh, yes. And we ate some escargot at a, um, a fortress of a city. You know, they used to make cities different over there. St. Paul. Oh, gosh. When you do that, it’s problematic. Then you have to touch it. You’re gonna sit here and you’re gonna eat all these? No, no. Just eat three and then I’m done. I think you’re gonna leave a lot of people unsatisfied if you don’t drink those last two waters. Mmm. Okay. You’re right. All right, we’re gonna try, uh, Ohio didn’t mean anything to me. Let’s go with Pennsylvania. Try that. Pennsylvania. All I can taste is garlic. Hmm. It’s not a bad water, but. It’s a pretty good water. Yeah, it’s pretty good. Florida, it seems like when you’ve got so much ocean creeping underneath. You how when you go to the beach and you drink hotel sink water sometimes, and it always tastes bad? I think that’s what Florida’s gonna taste like. Yeah, but here, there it is. I’m gonna drink it out of this. Nick, thank you for getting your family to bring this. Florida only gets to like 300 feet above sea level at it’s highest point. It’s not salty. No, they filter that out. It’s actually not bad. It’s not that bad. It’s pretty good. And I really like the color of that water bottle too. It’s very soothing. Alright. If you have any questions, comments, or concerns, uh, let us know in the suggestion box. Yes. Catch Travis McElroy as a guest taste tester over on the Sporked YouTube channel.