We’re making a potato tier list. Welcome to Good Mythical More. Ooh, ‘tato time. Potatoes. Are we gonna get in a fight over making this tier list? Uh, probably. Last time we made a tier list, we got in a fight. Well, okay, I think maybe we should establish some ground rules. I think the thing, the reason that we got into a fight and then I was supported in the comments was because, um, you just completely crapped all over Longhorn Steakhouse and then admitted you had never eaten there. Okay. Yep. So that just feels like some sort of violation of a code that we, that exists out there. Mm-hmm. A lot of advocates for Longhorn. Well, I think, think the principle was you haven’t had them. You hadn’t had it. But I think the thing is, is that there is your opinion and then there is the way that you perceive the opinion of the group. And there’s a relationship between those two things that I think, uh, I’m trying to take into account when I do this. I’m not just saying that like. I hate hash browns. And so they’re D tier. You’re not making your own personal tier list. No, no. I’m trying to make the ultimate potato tier list that represents the world of potatoes and the world of humanity together. And I am one person of a collective, and I’m trying to represent my opinion. And if me and you agree, that means the two closest people to me, which is me and you. Yeah. That has a big influence on that. But I’m taking into account. The two closest people to you are you. In this moment? Yeah, it’s him. And while. Is himself. You count as one of the two closest people to yourself. So while I am doing a tier list, uhhuh, the two people who are doing it are the two, so if they have a momentum, that’s important, but I’m taking into account the collective momentum of humanity and what I know about people, right? Mm-hmm. And that, and that has a, because if I say something like french fries are D tier because I hate them. If that were true, I wouldn’t let that, I wouldn’t let that go to D tier because I know that everybody loves french fries. It’s some people’s favorite food. Yeah. That, that, that makes sense for the way that you’re approaching this. Right. Uh, it sounds like you’re leaving room for a little main character energy and uh. But not going full main character. Oh. Yeah, yeah. I’m backing off on full main character. Yeah, so I can do that. Exactly. Are you saying, is this a backhanded way of telling me that you don’t want my potato opinions? You said the two people closest to you, are you and Link. Stevie, you’re taking this personally? I think he was trying to crap all over me. Okay, so you want, you want my potato? Yeah, I’m saying that it, yeah. I didn’t read that comment section so I don’t know how well my opinions. Yeah, and so if me and Link are having a disagreement, we’re gonna go to you next. Okay, great. Great. And then if, if something happens there, we might expand to the crew. What does it say above patty. Hazardous? Oh, hash brown. Yeah. Hazardous patty. Hazardous patty at D tier. D tier. Well, let’s start with that because Hash brown patty is not the best type of hash brown. Let’s, let’s, let’s drag it to C. It’s probably C. That, that’s the wrong one though. No, not that. That’s diner style. Go with hash brown patty. Yeah. The one that says dangerous patty. Yeah. Yeah. Right there. That’s C tier. There we go. I mean, is there anything that’s, that is on this list. That is just actively bad. I would eat every single thing, but roasted potatoes, I mean, when you can put all kinds of other stuff on them. Yeah. Roasted potatoes gotta go low because, but let’s put those at D. We can, we, we can move stuff around guys. They’re, they’re good, but when you could have a twice baked potato right next to them. Well, I don’t think you need to populate every. Yes, we do. Do you? Yeah, we do. Oh, you’re putting that rule on yourself. You kind of have to do that. Okay. As part of the distribution, the, like the bell curve of it all, let’s take into account there’s the loaded baked potato and then there’s the twice baked potato. Now please tell me that you think throw a loaded baked potato at, let’s put that at B just for now. Oh, just for sake of argument. That’s gonna be higher than that. But twice baked potato is a loaded baked potato, that’s even better. Right. Twice baked potato goes above. Twice baked potato is a little bit, it just depends on what mood you’re in because it’s a little bit processed. But here’s the great thing about it. Every, everything is optimized when you get into even a loaded baked potato. Once you get through the loaded stuff. You’re just a potato. You you, at a certain point, you’re down into just potato land. So are you talking about a twice baked potato? Like you’re saying that okay, you’ve got a chef there and he can make you a loaded baked potato or a twice baked potato. Yes. But he is gonna put the same ingredients in them without a doubt, twice baked is better than most. So let’s go to A with that, and then we can move those up relative, but they need to be on different tiers. Wait, but does a twice baked potato have bacon and like onions and stuff? Oh yeah. It does. I think it, it can have whatever you want because they, they scoop out everything and they go deep to where it’s really just a very. And then they put it all back together and then they bake and they mix it all up. So it’s, it’s very homogenous. It’s, it’s what made it, it’s what Unlocked loaded baked potatoes. It’s, it’s an unlocking of a new tier. Let’s get through everything but fries, because fries is where it’s gonna get really contentious. Okay. And there’s like four different types of fries, five different types of fries. Oh, so you want to want. Let’s get, let’s wait on fries. Alright, let’s get through. So, potato salad, I personally really, really like it and I know you like it as well. I like it a lot. But I think that cold potatoes, when you take into account this, the population of humans. No, they don’t like it as much. I think it seems a little bit gross and like you should just eat it at a family reunion. I think it’s C tier. I think it’s C tier for a different reason because potato salad is a crapshoot. It’s a, it’s a world of chaos. It’s got boiled eggs in it. You never know what kind of potato salad you’re gonna get. Is it white? Is it yellow? How big are the things in it? And it can be bad, it can be good. And you don’t really know until you bite it into it. And if it’s too cold, that’s a problem. If it’s too hot, that’s a problem. And you know, it’s everything. A lot of variables. By, do we like have to have stuff in D tier? Yes. Or, or is it We have to have some, like, do you have to have stuff in D tier? Like we don’t. I, that’s what I asked, and Link said absolutely, yes. I believe yes. We have to. We have to. Yeah. So we have to make the chunk choice. We’re going with the fact that even D tier is still a good food, like roasted potatoes. I’m gonna eat ’em if they’re on my plate. I might move that to C. I think I, I think there’s a clear D for me. You, don’t say au gratin. Hell no. Au gratin might be S tier. Okay. I just wanted to but you thought I was gonna D it. I don’t know how you think, man, let’s go after all these years. Let’s get rid of. I still dunno. What does that say? Drier style? Diner style. Diner. Diner style hash browns are I like, they might be A tier. They might be, and maybe we have to move it to B tier because it’s like with loaded baked potato. Well, let’s keep it at B for a second. Uh. Curly fries. Well, let’s wait. I, I wanna wait on curly fries. I wanna wait on all fries. Let’s get chips. Chips. Oh God. I mean, those, that’s one of the best ways to. Chips go with everything. That’s one of the best things that’s ever happened to potatoes. I know. Let’s put it at A, I don’t want to, I don’t wanna prematurely S tier anything. Okay. But it’s in the wings to go S tier. Mashed potatoes and gravy, crowd pleaser, but. I love ’em. We gotta go above potato salad. We gotta go to B at least. But I don’t wanna go to A. It might, I think it’s difficult for something that’s not fried to be an A or S, but we got, right now, we got twice baked potato. But this is good an. A. This is good. Okay. Au gratin, if it’s done right, it’s great, but it’s not, it’s definitely not S tier. Thinly sliced. Sheets of potato with like so much cheese, but it is a crap shoot. Just in the same way. Like what? It’s a crap shoot. It’s too. My mom used to make it and I, and it, I didn’t like it. And she, and she was good at making a lot of things because she cut ’em too thick. She didn’t like your, yeah. Oh, your mom didn’t julienne that stuff. But let’s just go with, across the board, you’re starting at an A and then if au gratin is not an A, you’re disappointed. ‘Cause you have that expectation. Okay. I mean, your mom, your own mom. Tater tots, definitely not as good as french fries. Okay? They’re just not, every time you, you think you want ’em and then you eat ’em, they’re just not as good. And almost every time you have a Tater tot it, ha, it is this. It’s basically the same thing. It’s been frozen. Even when you go to one of those fancy places and they’re like, we have tater tots. You taste them and you’re like, this tasted like. What are you about to say? I’m saying Tater tots are no higher than B tier. Can I ask, tell me like a, a pat a patty hash brown versus a tater tot, walk me through. ’cause to me it’s like. More surface area. It’s a patty hash brown, not just like a bunch of tater tots. It’s, yeah, but it’s more, more surface area on the tots. It’s also. Potato. Really fast foodish and very greasy. The tater tots or the. The patties. Oh, the. The patties are like reliably greasy. I just. I don’t know how I feel about where we’re at yet, but let’s move to fries. I know you really dislike steak fries, and I do not like them as much as probably any other one on here. I hate them. I hate them. They’re the worst fry. I think it might be C tier. I’m going for D. I’ll move roasted up to C before I’ll move steak fries. Okay, hold on. But how can, if I had to eat a, uh, a hazardous patty or a, a steak cut fry. I would go with a steak cut fry. What? No, they, they don’t taste good. It’s just all of that. It’s too much potato. I completely agree with that. What whiteness, I really wanted to D I want to D it to death. We’ll come back to it. Curly fries. Curly fries are. If, if people knew how to make ’em and no one does, they might be good, but. Oh, okay. They’re always a disappointment. Okay. How are they a disappointment? Because they’re not curly, actually. The majority are just like little Cs and they’re overcooked. I’m going for C. In reality, they could be S tier, but no one’s actually figured it out. I definitely don’t think they’re higher than B. But I, I question that because you think the fact that you want it all look like little pigtails. I want them to be curly. Yeah. Um, yeah. Okay. Waffle fries versus waffle fries versus, uh, crinkle cut. Waffle fries are pretty dang good. Yeah. Waffle fries, they’re, no, they’re, they’re, they’re at least B tier. They, they’re reliable crunch. I just don’t know about this waffle over curly. I think that might be a controversial opinion. I, I will die on that hill. Okay. Uh, Stevie, we’re gonna bring you into this when we get everything placed in an, in a, like an initial place. Okay? Okay. I’ll get ready. Uh, I’ll throw you a bone with crinkle cut fries. And I’ll let you put those at C. What? Yeah. So you’re think, you’re saying that crinkle cut are a little bit better than steak cut. A lot better. Okay. Put fries at S tier, classic fries at S tier. Let’s move chips up to S tier. Okay. Uh, let’s get some, let, let’s, we need a little bit better of a distribution here. We gotta have, right now we’ve got twice baked and au gratin at A. I feel good about that. But we don’t have, mm, I think you gotta bring something else up to A, you gotta bring something else up to A. Well, for me that would be waffle fries over tots. It’s definitely not tots. My question is, is it mashed potatoes? Mm. For the same, for the same reason. I mean, ’cause when I make mashed potatoes, I put sour cream and I put all kinds of stuff in there. Mashed potatoes are good. You know what I’m saying? You want to do that instead of waffle fries. I feel really good about C and D. I feel bad for roasted, but. I feel like we’ve gotta have a fry in every tier. And I think you gotta put curly fries at B tier. I think a lot of people like ’em. I like ’em. And if it’s a little, if it’s a little, if it’s a little C that’s still part of a curl. Okay. It’s just, it’s. All right. They’re, the thing I like about ’em is they’re very well seasoned. The seasoning. The seasoning is gonna be good, is always on point. And, and sometimes it’s the thought that counts. Okay. I think with curly fries. As a distribution right here, Stevie. This, this looks nice. Have we offended you in any way? No, I think this is, I think this is nicely representative of most people, I would say. Now, you know, there’s food phase people, so I kept bringing up the patty hash browns, ’cause I was thinking of those Trader Joe’s hash browns that you can use for like a toast, um, uh, alternative situation. And that’s got, I’ve, I’ve watched those videos lately and that looks good. Um, oh, but I think that you’ve done a really good job here. Chips, the other thing I was thinking is, you know how sometimes you go to a restaurant, they have like the hand done chips, but they like pour grease all over them. Yeah. Or they fry ’em too hard and you’re like, restaurant chips are pretty disappointing. Yep. Always. But it just says chips. So I think going Lay’s, such a huge, makes sense. Huge. Yeah. So I feel like you’ve done a good job. To me, I think that if you’re assuming that this is the best version of all of these things that exist, and that’s what you’re ranking. Ooh. But then taking into account the fact that it is often a miscue, like if it can be done wrong, a lot that does have, like potato salad can be done wrong. Curly fries. Anybody else have any strong opinions of that. Curly fries, I will say when you said no one does them right, I feel like Arby’s does them right, which is right within reach. They might do them the best, but there’s still too many non curls. I, I don’t know how strong of an argument that is. I mean. I mean, you’re like, but. They should, they should all be curled. But it’s still good though. Should. Just because it’s, it’s a, the beginning of a curl. Curly fry should be curly. And some of ’em are, some of ’em are perfect, but they, you know. But a C is not a curl. A curl is defined when it, when it goes around again. Do we have anyone who’s offended in here by this? By this. Well, there were some gasps over roasted potatoes. Oh. But I just thought. Well, that was a first out of the gate. And you’ve said you feel bad about it. I mean, I just, but we’re not, we don’t feel bad enough. Oh, now you don’t feel bad. It can be so bad. They can be so bad. We got some patty lower, some roasted higher comments. May I just advocate to, just to go back to if you’ve not had a twice baked potato, you are missing out. I think this is. This is your sign. This is your, this is your sign. And you can take ’em and eat ’em just like this to get a twice baked potato. I do that. My sister-in-law is a twice baked potato queen. You can take two baked potatoes and make a sandwich. She’ll take all these baked potatoes and she’ll holler ’em out and she’ll mix it all up and she’ll put it back. A homemade twice baked potato. Yes. And then you, and then you bake it again. Yeah. Twice baked. Yep. She bakes it a second time. Yeah. That’s where, that’s where you get that twice baked part. It’s wonderful. Everything, every bite is just as good as the last bite. And then you’re left with this tater skin that you can start to eat, like it’s a, like, it’s a, I feel like a loaded tater skin. I gotta make some of these. Okay. Let’s S tier it. Ah. S tier the look out. Oh, it throws it off. It really throws it off. It really throws off the curve. We gotta have a bell curve here. Move it back, go back, go back, go back. And au gratin. I’m so happy with my A tier. That’s my A team right there. Twice baked and au gratin. I would order both of those. Any big steak cut fries people who are gonna have trouble sleeping tonight. They need to die. Not those people. No, I’m not. Alright, yeah, yeah. Not you. Raise your hand. I mean those. So we can pick out who’s going to die. Steak cut fries just need to die. Yeah. I don’t, who likes ’em. I do. They’re good. What about ’em? They’re potato. We, yeah, they’re so dry. So dry. Very good. They’re good when they’re good. No, I’ve never, I’ve never been good. You put lots of ketchup. The, the thing, the thing, the only saving grace of a steak cut potato is fry is how much ketchup you can get on it because you have to get that much ketchup on it to like balance out all the potato ness. But are there? I mean, if you a piece of steak on it, maybe. When, when you say steak cut, I’m thinking of the, the kind of fat fat flat. Fat flat. But no potato skin. Like not freshly cut. Yeah, yeah, yeah. So what do you call hand cut fries? We just don’t have hand cut fries on the list. Okay. But those are, yeah, can be thickies as well. Hand cut fries. But, uh. They’re overrated too. Where would hand cut fries go. Yeah. Yeah. Wendy’s does that now. I think we’ve done it basically. I think we’ve done it. We’re locked in. This is it. But I could say one more thing about twice baked potatoes, but I’m not. Do you have anything to say to the comment section before this goes out? Um, I don’t think they have any ground to stand on. I think I, I think we, this was. Longhorn Steakhouse. This was so well calculated. We opened some mail with Jen. Watch the new special now on mythicalsociety.com.