Welcome to Good Mythical More. Uh, we are gonna explore what makes a normal fridge or kitchen. And you can find out if you keep things on hand that makes you weird. But first, let’s try to guess the name of a pet. Oh, good. This one is from Dewayne. Dewayne? Dewayne? Dewayne. It’s actually Dewayne. It’s got a D in it. Oh, Dwayne. Look at, look at that demure look from that fluffy cat. Oh my goodness. Arthur! Your mane is beautiful. Is that a Maine Coon? No. It’s a little one if it is. That might be a giant iPad. I think his name is Scurvy. Because he’s orange. Okay, I like that. That’s a good name for an orange cat. Scurvy and Arthur. Because oranges prevent– Gandalf the orange! Gandalf the orange. I like it. I like it. I like it. Let’s discuss fridges. We can discuss. I didn’t know if you wanted to sing anything. Ba da ba ba ba. I am here for it. Here we go. Aw, okay. I’m here for it. You know, we, what did you expect? You remember when we had to something cheer more cheerful. You more, more cheerful. You’re very, you’re very defeated. I had to play that on a, on the guitar for our, uh, commercial that we made. Yeah. In the day. No, I, I played it on, um, on Bells. Oh, we did it as, oh, we played the song during the commercial on the guitar. Yep. And then that Yeah, we And then the We made a McDonald’s commercial. We had to do the ba ba. And I did it on bells. Ba da ba ba ba. Which is like a It looks like it’s Ba da ba ba ba. I remember it. It’s getting better. I’m reading ahead with my answers, and I am, like, very intrigued, uh, by what people are doing in their fridges. No spoilers, I’m just saying we’re gonna learn a lot today. Um, but you’re competing against each other again, sorry Link. Um, so you’re gonna have to guess percentages. Closest to the percentage wins. Okay. So, first question. What percentage of people regularly keep ketchup? in their kitchens. 90 Wait, wait, wait, wait. She’s gonna do a three, two, one, man. We just can’t say the same thing. Oh. Three. Two. One. 96. Five. So you both think that virtually everyone has ketchup. That, the writing’s on the wall, Stevie. That’s what we think. Okay, I didn’t beat you. You don’t need to be mad at me. What did you say again? He cheated and waited until I said 96 and went lower so he would win. Yeah, and the answer’s 56. What? That’s what I, yeah, that’s what I’m saying. I quit. He’s quitting. You know, I’m quitting, but I’m too lazy to get up. What? Why don’t you have ketchup? Why? Well, cause, well, walk me through what you Hold on, Stevie, are you saying you don’t have ketchup in your fridge? Uh, I believe I have, like, packets of ketchup from Cassie’s McDonald trips that she takes without me. Cause like, I don’t, tell me what meals you eat with ketchup. Ketchup, first of all, is a good thing to put into sauces that you make for yourself. But also, burgers! Uh, I don’t like ketchup on my burgers. I mean, if I’m going to McDonald’s and they make that, you know, and it’s not a, it’s a McDonald’s burger, yeah. But if I’m making a burger for myself at home, I’m not a I’m not a ketchup girl. It just seems like it’s the kind of thing that you gotta have. And I’ll do, like, an aioli for fries, if I have fries at home. Oh. Well, you know what? I’m realizing that I don’t use ketchup on anything. That’s what I’m saying. But we have it. Yeah, you gotta have it. Okay, so there’s three of us, and one of us doesn’t really have it, and the other one doesn’t really use it. So, I mean, that’s, you know. I don’t need it. You know what? I’m gonna get rid of it and see the impact on my personal, my family. Oh, yeah. They’re gonna complain. They’re gonna complain. Well, gee. Okay. Arrange the following types of onions in order of most commonly kept at home. Red Red, white, and green? That’s what we gave Okay, fine. Red, white, and green is what we gave people. Not red, white, and yellow. But red, white, you know green onion. You know, the little ones. I know what green onions are. But I think that, yeah, I think people have those. The writings on Tell him the writing’s on the wall. You know what No. No, it will not. I, I know what I would, I have the number, the order in my mind. Okay, how are we doing a 3, 2, 1 of this? It’s gonna be messy, but I guess we just do it? Yeah. 3, 2, 1. White, green, red. So we, we agree on white. But you said dead green, and I said dead red. Cause you wanna, you wanna make some scallions. What’s true for you guys? I do not I don’t have a clue. White. Yellow, really. You don’t have any clue? He doesn’t. We have dice. There’s drawers that he doesn’t open in his kitchen. White. Onions. I miss what you said, Rhett. White and yellow are the ones that we always have. But Interesting. I actually only recently learned. I feel bad about this, I guess. But like you’re not really supposed to use white or yellow onions. In Mexican food. You’re supposed to use the red onions like, oh, I don’t know about that white. That’s what Chase said. White chase is red. We white is what I use. Bleak, like yellow and red. I have most in my house and I’ll use red for like salads and things and use yellow for like roasting. I use, I love all, I use yellow more than white, but I was kind of. saying white was yellow in this scenario. Mm. I thought that might be what most people think. Like a diced onion that goes on a burger. Is that a It depends. White. White. Because you, I also will go with like a va, like I, I like a sweet Yeah. A sweet yellow onion. That, yeah, that’s a y Vidalia is a yellow. My mama was born in vid Georgia, so that’s why I’ve always had a heart for ’em. Um, we grow scallions this, well, it’s not sc scallions and green onions are two different things, different things. Well, we grow one of those and I don’t know which it is. I thought there were, scallions were teeny tiny little green onions. Yeah. Oh, child. Oh, but I guess there’s different sizes of green onion. There’s like massive, you know, there’s a scale of green onion sizes that you can But a scallion comes from a green onion. The top. The top. You snip it. But then, what did you say? Chives. Chives also come from a green onion. But a smaller green onion, right? Yeah, I think technically it’s all from the same I don’t know. I’m telling you right now, we grow them. Well, yeah. Okay, but let’s get the order here. Okay, white. Yes. Green. Red. Link was right. So, more people use green onions. To make scallions. And chives. When you say make scallions, I don’t know Snip, snip, snip, snip, snip, snip, snip. He’s making scallions all the time. It makes a little circle. Snip, snip, snip, snip, snip, snip, snip. It makes a little circle. Now, one thing I will say about green onions is that they don’t stay good for a long time, but the white The onions, like, whole onions, you put them in an onion drawer, you can go eight weeks, man. You know what we have? We have a container that will hold an onion and it looks like an onion. That’s for the cut onion. Oh. Mm hmm. That’s for the onion once you cut it and put it in the fridge, right? Yeah. Because we have a basket that elev it goes in the drawer and elevates the onions from the bottom of the drawer? Yeah, onions don’t like to be on the on the on a It’s full of onions. I mean, we’ve got onions from probably 2017 in there. And they’re still good. Okay, this is, we’re getting into it here. 30 percent of people kept full blocks of cheese in their kitchens regularly, but what percentage of people kept pre shredded or pre grated cheese? So 30 percent are like, I’m only gonna shred it myself. And or 30 percent have just full on blocks. They might have full blocks and other stuff, I guess. We always have shredded cheese. Like, when we run out of shredded cheese, it’s It’s a staple. Basically, you gotta have some shredded cheese. Usually the Mexican blend. That’s got the different, like, the four cheese Mexican blend. Christy insists upon it as well. Uh, and I will, yes, go in there and just grab little handfuls of it. And eat grated cheese. No one knows. I do it when everyone’s asleep. Okay, alright. Three, two, one. Sixty one. Forty nine. Ho! Wow, so most of y’all don’t keep the grated cheese. What about cheese? There’s a lot of cheese in my house. What about cheese, though? In my What about sing cheese? In my fridge Cheese! And I assume it’s this way in your fridge because of your wife, not because of you, but my wife and I both love cheese and the kids. We’ve got block cheese, sometimes shredded cheese all the time. Mm-hmm . Sliced cheese, individually wrapped little baby bell or the ones that are in, that come in the, the soft one that come in the little triangles. String cheese. Usually we have all three of those at any given time. Plus all cheese groups, fancier cheeses that are like, you know, the, the, the stuff you get from the cheese island monger. You know, the cheese island. And then you got, and it’s, the whole drawer is cheese. And then you also have that singing cheese. Cheese! Um, cheese in it. It’s too easy, too easy. What do you want from me? And Parmesan. And yes, I do have the Parmesan that is already in the shaker, because sometimes I don’t feel like grating it. Sometimes, but I also have the regular Parmesan. And when I do, when I do feel like making it myself. We got lots of cheese. We’re exceptional. Um, okay. Which of these items was more commonly kept in kitchens? Soy sauce or bread? And for a bonus point, guess the percentage of each. Well, let’s just take the first question. Soy sauce or bread? Yeah. Y’all are so strange that, uh, I think I’m gonna go with soy sauce. And you said bread, Link? It’s soy sauce, 73%, as opposed to bread, 65%. So pretty close. Y’all tell them, y’all on some, like, diet of a sort? Well, the thing is, is bread comes and bread goes, you know what I’m saying? Soy sauce is always there. It’s ever present. Okay. I think you gotta have soy sauce. But more of y’all have soy sauce than ketchup. Well, because also I think soy sauce keeps fur. Soy sauce is just one of those things that you like, if you need it for something, then there’s a whole bottle of it, and then you just put it in the fridge, and that’s just there. Yeah, we’ve got soy sauce from 2007. Okay. Uh, we won. The bread is such a staple. Of the following items, was only kept regularly by one person? Okay. Which was it? Oyster sauce? Yuzu kosho? Or, bless you. Bread. Fish sauce. the middle one. ’cause fish sauce goes into a lot of sauces and oyster sauce was the first one. Yeah. Also goes into a lot of sauces, but yuzu, that’s, that’s real sweet. I wasn’t even, couldn’t even tell you. I can’t even tell you. I’m gonna go with, uh, I’ll go with the first one then just to mix it up. It’s yuzu Kosho. Who got that? Who is that? Which is 2%. I don’t know. Oh, it’s Brittany. Sorry. It’s Brittany. She’s waving her hands in the air. You keep that on hand at all times. You can’t go without it. Oh, we’re out of yuzu. Gotta go to the store. I use it like, uh, weekly. What do you put it on? Fish, marinades, uh, I make sushi at home now, so I do a lot of that. You put ketchup on it? I don’t keep ketchup. You don’t keep ketchup, but you keep yuzu. What about bread? Don’t keep bread, she said. Oyster sauce was, uh, 15 percent and fish sauce is 20 percent of the surveyed peeps. Peeps, do you say peeps anymore? And on that, that really ages me, doesn’t it? Yeah. I gotta keep keefer. I tell Christie this morning, I was like, I need some more keefer. Oh, I, I got Keer. Keefer just so I can swallow my pills. I keep Keefer and I got Keefer behind the Keefer. Keefer. SW is my pill. Swallowing. There’s a few things that I’ve got the, I got thet the double row like my mama did, and Keifer’s, one of them. I’m Keef in it. That was a little too close to something else, man. Uh, what is the most commonly kept What is the most commonly kept item in the crew’s kitchens? Which of these two is more commonly kept in the crew’s kitchen? Okay. Butter or rice? It should be butter, but I bet you it’s rice. Cause y’all, y’all are different. We got butter in a tub. Not like us. Y’all heard that song? That’s y’all. We got butter and careful. Now we got butter in a tub. We got butter as a brick or a stick. You got, you got individually wrapped butters. Yes. Got spray butter, zero calories. You got spray butter. Yeah, the, the spray is so small. It’s zero calories is what it says on the back. Um, so you can spray the whole thing. , I can’t believe it’s not, not butter. Yeah, you gotta have butter in multiple forms. Butter is like cheese actually. A lot like cheese. He’s, he’s realized that now. You saw it. You were here for that. In fact, have I told y’all the story? I’m sure I have, let me tell you again. Uh, when we went to that party, Uh, were you at this party? I don’t know if you were at this party. You know it. I was at the party. No, you weren’t at the party, but you’ve heard the story. It was a, it was a party at It was like a fundraiser for an organization at a friend’s house. And, um, there was an important lady there. And, uh, she was right next to my wife. As they were right next to the cheese. Cheese charcuterie. But there was more than just cheese. There was little things of bread. And then there was this nice thing of cheese right in the middle. And then this woman goes in with a cracker and gets a giant piece of this very soft cheese and eats it and then you can see the look on her face and she’s like that’s rich or whatever. And then as she walked away, Jessie leans in and gets some and realizes it was just butter. She just said that’s rich. The important woman? The important woman ate a giant, like two tablespoons of butter. But she’s so important that she knew to just say that’s rich and walk away. That’s rich. Your store is rich. Yeah, yeah, yeah, yeah. Yeah, the, more of the crew has rice than, than butter. But it’s close. 85 percent rice. Butter is 83 percent butter. Butter’s important. You need butter to live. You can’t go without butter. You’ll die after three days. Mm hmm. Gotta have some outside of the fridge, so you can use it, and some in the fridge. Do y’all keep the butter out to let it get soft? Yeah. Yeah, let it get soft. Y’all keep the rice out? An important lady will come by and stick a cracker in it. What percentage of people keep milk of any kind regularly? So almond is a kind? Okay. Y’all gotta have milk. 3, 2, 1. 90 percent 61% I told you we were gonna learn some stuff today. So this is strange to you, Stevie? I, yeah, it’s What kind of milks you got? Um, Cassie likes regular milk. I cannot. And then I have like a little thing of oat milk. But I honestly barely use what it’s there. You’re lactose intolerant? Are you lactose intolerant? No, I just don’t like the taste of milk. Have you had that, was it Fair Life? The one that they take the lactose out of? No. Is that it? No? But it’s real good. There’s like the aftertaste of, I don’t know, there’s something about it. I don’t drink it on its own, but just, but it is the, it is, it is an, it’s the perfect liquid companion to so many things. Once a week, once a week, I’ll have glass, a glass of milk by itself. Because of his, what kind of milk? It’s ’cause of his upbringing. Whole milk. And they drink it for dinner. Why do you think I’m so tall? Listen, when I, his family would drink it for dinner when I was growing up. And I think, I don’t know if my dad still does this. Full gone. And I’ve heard that this is a very Midwest, and it’s very, I knew it as a Southern thing. But like, we’d eat spaghetti, and my dad, all of us just had a big glass of milk with our dinner. And it seems absolutely bonkers to me that we would do that now. Every night. I’ve had so much milk. And I have had so much milk. I’ve probably had more milk than all of y’all combined. Uh, I can believe it. I didn’t start liking milk until, outside of cereal. I didn’t, I couldn’t like milk. Outside of cereal. Until um, probably, and outside of chocolate. Couple weeks ago. Milk. I don’t know, I think it took to college. I feel like I would like. But they have no form of milk. Like whole milk. Like, it’s like, like, you know, I like cream, but like. My mom went through a skim milk phase. Yes, growing up we had skim milk in the house. She might still be in it, I don’t know, I don’t try it. Skim milk is like, it’s not only translucent, it looks blue to me. It’s a little water y, yeah. Yeah, but it’s like, it takes on a color. I’m gonna, I’m gonna ask you this last question, cause it’s the closest to your heart. Uh, what percentage of people keep peanut butter regularly? Don’t y’all do this to us. All right. Three, two, one. Fifty eight. Seventy three percent. Yeah. Okay. All right. You were, you, uh. Cause some of y’all do almond butter and don’t count that. I have almond butter. Don’t. Don’t shame me. Get your tickets to Survive the Mythical Kitchen now to see which chef will walk away with the ultimate prize on Thursday, April 3rd. Mythicalkitchenlive. com.