Channel: Good Mythical More
YouTube Video ID: tBuxlDBGTHo
Episode Post Date: March 10, 2026
Episode Number: 2997
Transcript
Would we eat our crew's homemade meals? Welcome to Good Mythical More. You hungry? Uh, well, I'm always hungry, but unfortunately I'm not gonna get to eat. We're just gonna, you're hungry for pizza. I'm gonna get to look, look at food and imagine eating it because our crew apparently has some meals that they have made for themselves and then they are going to submit them for our consideration. There must be something pictures. Uh, embarrassing about these meals. I mean, there must be something that, I mean, it's gonna be comedy, right? There's comedy in these meals. Maybe we're, we're supposed to embarrass the crew about the meal. Make them feel bad about their personal choices. Yeah. Small, make 'em feel small, make 'em feel small. And by, by way of that, make ourselves feel bigger. Okay. Is that the exercise, Stevie? Is that the idea? Well, I mean, when do you guys take photos of your meals? When I'm out, when somebody else is making it. But like, what's motivating you to take a photo of that meal? Uh, a memory. I actually did, I did this recently. Okay. So you don't have any photos of any meals that you've made at your house? Si. Oh, when I'm proud of it. When I make it. Well, that's missing. That's really just not possible for me that I bath. That's true. That's true. The answer to the question that I asked you is when something, you are proud of, something when it looks really delicious and you've worked hard to make it. I don't understand the emotion of pride. Alright, so everybody's proud unless it, unless it's, you know, a pride parade. Yes. And then I understand, yeah, yeah. And support. But I don't currently have any pride of my own. Let's see, the first one, maybe this would become clear. Oh. So, okay. Somebody made a soup. Okay. But did somebody, somebody's proud of that, or, well, they also, is it, is it the flowers that you're proud of? What? There's a flower arrangement there. Was this picture taken knowing that we would see it? Or was it going through the camera roll? Who is this? Do you want, okay, you're, you're, you wanna reveal immediately or do you wanna talk about one, this person behind their back as much as possible. For this one, I, I think I wanna reveal. Okay. This is Lauren's bowl of soup. How dare you both. How dare We haven't said anything really. Well, I, I said a couple of things. I mean, I think it, I think it may have been my tone when I said this person made a soup. What I need to know is. Did you take this picture for us in with us in mind, or did you already have this picture of a meal that you had taken for other reasons? Yeah, I took this picture a few years ago. I was really proud of it. Oh, there's a piece of this meal that I just read about that I find very impressive. 'cause I agree. Like you're like. Y you know, this is soup. It's not, but Lauren, no. Do you know what the reveal is that I'm talking about? That's impressive. Uh, maybe that this, that you made the bread. I did make the bread. Oh, okay. Well, I didn't That made, well, that's, see, that's fine. That's insane. Did you use a bread maker? No. Okay. All right. You were the bread maker. Thank you. Did you make it pre-sliced? How would one do that exactly. Now, you can't fool me because I know that that's not soup. That's actually kung pal chicken in a bowl. I see peanuts. There's not peanuts in there. That's beans son. I see. I see big slices of peppers and onions and mushrooms in a red sauce. This is kung pal soup. I, if you wanna call it that, is there chicken? No, it's, it's, it's vegetarian. Kung cow. Is it celery? Yes. So we got celery, we got peppers, we got beans and gravy. Is this a fancy tomato soup? So I was at this little like soup and sandwich, um, restaurant in Julian, California, and they made the best vegetable soup I'd ever had. So I recreated it at home and it's a beef broth with tomato. Okay. There's one thing that's. I'm sorry, Lauren. That is really bothering me about this and it's the size of this. Spoon. I use little spoons. You what? I like little spoons. It's such a little spoon. It. Have you seen a mouth? It only fit small. A tiny piece of celery on it. Yeah. But that lets the soup last forever. True. It's a long soup. Yeah. And those aren't real flowers. No, they're not. So that shouldn't, yeah, you shouldn't be. Have those in the picture. Have those in the picture probably. Okay. Uh, push those out next time. It was ambiance. You know what, I'll give it a four out of what I didn't know. We were rating it out of five out of 10. I supposed to say if you would eat it or not. This ain't Uber. Wow. This ain't Uber. Okay. This is a one. Thank you for participating. So yeah, the picture was already taken, wasn't for us. That's uh, that's what I mean. No one, no one got an assignment that you were going to be looking at photos and then they made good food. I'm sorry. It just was the other way. Well, because that would also also show that taints the process. This is untainted. That's why, that's why I wanted to make sure. Yeah. Next. Okay. Well, this is, is this after the meal or just something that was vomited back up? I mean, this, so this is, is that a shrimp? Is that one scallop? Uh, I would say that could be a scallop. It looks a scallop and it's on the edge of the, uh, uh, stove. So this is, this might be, might be about to go out to someone. This is actually in a restaurant. Can I just say beautiful. Uh, we got a little cream on the side there. That's not an accident. Whoa, whoa. That's a reflection of light cream on the side. That's just light reflecting off of the arm. Yeah, that's not an accident. That's, that's light little cream on the side. It looks like a little thumbs up from, uh, Mickey Mouse. The pottery is nice. That's some ceramics right there. Boy, this reminds me. I got Why would you, I need to make scallops again. Make some, make making scallops is, well, you're saying plural. Would you only make one? I, well, one at a time. You know, one at a time. Who made, who made this? James. Hey guys. James. Is this James? So. You're trying to impress a date or something. So in my defense, this was one course of a nine course meal prepared for 10 patrons. Oh. I was done a horrible disservice by the photo selection. I submitted all the courses. Okay. Is this when you worked in porn? Uh, no. That was the unrelated wacky adventure too. My podcast. You don't have to admit to anything. I could just be joking. Yeah, it could be joking, could be joking. So that, hold on. You did a, a multi-course meal for people. Yeah. Why not? This is a thing that you do. Yeah. Hey, everybody's gotta eat. I like to have fun. How often did you do such a thing? Eh, a couple. Every other month. Every three months maybe. Oh, quarterly. Yeah. Wow. Quarterly. Um, yeah. So you, this is plated for a person. Nine courses. Hopefully not a dog. Yeah. We feed our dogs. This is plated for a person, unlike all the rest of the meals that you're gonna be looking at. Not for himself. Uh, this looks, I can imagine that that tastes very good. Wow. It did. And then it was over. Yeah. Then of course, 4, 5, 6, 7, 8, 9. And yeah, just one little scallop man leaves him wanting a little bit more. That's cool. So you, so you're like, you're chefing it up. This is, you do this at home? Uh, this was at a friend's house who was my co chef in the endeavor. Okay. Also my house. That's fun. Yeah. It was Chappy's house. Chappy was not the KO chef though. Okay. The person who made the pottery also made that carrot. Her name is Nora. She's my roommate and also James's friend. Oh yes, the carrots. Yeah. So, oh, the fun carrot maker. How many wow plates do you have? Do you live in your house? There's four of us total. Four of us. Do you have, do you have to reuse plates in this? Because I mean like that's some really nice plate. Well, when two of the roommates are in pottery classes, there's a lot of plates. Oh, we got handmade pottery. We got handmade food. That's happening at our house now because Orlando, all my kids got into pottery. But Lando is like taking it to another level. He's making like fish. Out of Potter. Pottery Fish. Pottery Fish. Uh, I'm gonna give this one a 10. Well, I mean, I'm gonna, I This Don't get crazy here. I thought that was cream. I'm gonna say nine. All right, next one. Oh, whoa, whoa, whoa. What? Okay, hold on. Let's, let's, uh, take this in. Cow's on Gone wrong. Is that a, is that a pizza? I think it's a, it's an oblong. Is that a jars ski? Yeah. It's more, it's a, it's a specific type of pizza that makes it cool. Is that egg, is it? Mm-hmm. Mm-hmm. Okay, so it is like a jars ski. Well, tomatoes, it's a breakfast pizza. Sausage egg. Mm-hmm. The white stuff is egg too. Yeah. I gotta say, I kind of want to eat this. It looks like it was done in a pizza oven. Yeah. We've got real burn scars on it. I like the oblong nature of it. It is what it is, and you really can't even tell how big it might be. It could continue on, it could be shaped like the state of Florida. Right. And could go way off to one side. It could have a big pizza dog. Yeah. Okay. Who, who made this? Oh, T. That would be me. Yeah. I believe that circles are too restrictive for an early morning situation. Okay. You really, you're waking up, you're feeling amorphous. Right? You know, it's not the time for Pythagorean. So it, uh. Or the other way to say it would be that I received one of those countertop pizza stones and I was unable to make a circle. Yeah, yeah, yeah. You can't get it back once you've gone a different shape. Like it's just, yeah, there's, there's no, it's a sign of homemade though. Yeah, yeah, yeah. And then, yeah, I dumped a bunch of breakfast sausage and blistered some Roman tomatoes and cracked eggs directly on top. Uh, and this, I should say this was course one of one, just one, one course. This is all, this is all you need. Do you still have this countertop pizza oven? I do. It has been. How often do you use it in the, so this was, I think last Christmas I received it. I believe this pizza was made last January. And it has been in a cabinet since last January. Yeah, that's a shame because I literally had a conversation. Wait, it's pizza's, a stone or a pizza? It's a, it looks like, you know, the egg, the big egg. What's that? Uh, green, big green egg. Yeah. Yeah. It's a smaller version of that. That has a pizza stone in it, and then like a, a big metal lid that closes on top. So what's the cooking source like? Is it a, it like wood wire under the, the stone that heats the stone and it is like three inches too big for my pantry that it's in. So that door is permanently like three inches a jar for, for, for all of this time? Yeah. Mm-hmm. Hmm. Bri, you need to break that out again, man. I, you know, Mike too. You know what, what a good score here. Give you some momentum. I feel like emotionally I would look back at that ajar, uh, pantry door and feel like it was time to get back on the proverbial horse. Yeah. All right. So I want that for you. Yeah, we want that for you. So I'm gonna give you an 8.7. I'm gonna give you a 8.7 very Olympics coated. Thank you very much. Yes. Oh, and I think that it, I think you made a jar ski. I don't know what a jars ski is, but uh, you said a bunch of, made a lot of Armenian restaurants have jar ski. Oh yes. Like a gondola pizza. But yeah, it's shaped like a big eye. Yes. And then it's got the egg in the middle and the cheese. It's very good. Yeah. I forgot the real word for it, but when I lived in Little Armenia, boy did I subsist on those? Yes. A lot after. Oh, you don't call it a jars after nights out. Especially, they call it like an egg gondola pizza. There is a different name for it. Yeah. Yeah. Okay, next. Ooh, we got the lean in from. Rhett Link here. Okay, so we, what kind of a, hold on. We got kimchi and prosciutto, it seems, and we've got eggs with chili. Shelly sauce. Why did you call out those two things? In part, are you not allowed to have prosciutto and kimchi? I don't think so. Never. I've never seen that together. And then what is the, the wilted thing at the bottom? Is that an eggplant with cheese on it? I think that's a mushroom. That's been opened. It's a Japanese sweet potato, a Japanese sweet potato, Japanese sweet potato with cheese. Now we've got eggs that have chili crunch in them. Mm-hmm. Now, first of all, that's a good idea. I've never even thought of that. I have that every single morning for, oh gosh, that sounds, you gotta it on the chili wheel. Put it, I put it on cooked eggs, but I never put it on boiled eggs. Yeah. Now, you know? Yeah. The boiled eggs smell problem you have to get past, but you gotta send out a notice every morning. My house smells like boiled eggs and we got cheese, cucumber. Is that a scallion? Uh, just a thing of a arugula and then a drink that will stain your teeth. I don't know what that is, but that's the type of drink that your teeth are gonna be stained. That's like a, um. That ain't good. This is super eclectic. I mean, what time of day is it? I don't even know. You know what I mean? It could be any day. I think it could be any time of the year. I think this is, uh, this is a early afternoon. The fork is, the spoon is already on the plate. Nothing goes together. I think we need an explanation. Whose is this? Chappy. Chappy. What? This is just dinner. This, this is just dinner. This is what I wanna eat all on a plate. Oh, so this is like a bunch of your favorite things together? Yeah. I mean, I kind of planned for it. Like I went to the grocery store being like, I'm gonna make a plate of all the food I wanna eat. You know how you do. Okay. But I don't put prosciutto with kimchi. But maybe I should start, I would say the sweet potato's, kind of the base and then like sweet potato and kimchi is really good, sweet potato and prosciutto's really good. And the drink is, um, Thai iced tea with Limeade. So you're starting with something like A-A-A-A-A, super potato. Do you need blood in it? No. And then you're saying this is an interesting way to think about a meal. You've got a base and you're like, I could go this direction with it, or I could go this direction with it. Mm-hmm. Or I could do both in the same meal. Yeah. Why not? Mm-hmm. Why not? I mean, this is really opening my food horizons. So you call this the why not? I think some people would call it like girl dinner. Mm. Savory girl dinner. Savory girl dinner. What, what's on the arugula? Uh, lemon juice and olive oil. And salt and pepper. Okay. I have a lemon tree. So when you took this picture, were you thinking, I wanna remember this? Um, me and a friend, we kind of send meals to each other when they like look nice. Yes. So I did it for her. Okay. Not for you guys, but here we are. Hmm. Take taking it in. And you had it on a a tray. Are you, are you gonna sit down and watch a little jeopardy? Hmm. Uh, I think I did bring it over to the tv. Yeah. Yeah. Okay. No shame. No shame in it. It's got a lot of, there's finger foods. It's aspirational. You'll notice the countertop does, does match the countertop of the, in Gallup. Yeah. Uhhuh. So we can see that they're both not lying Uhhuh. Right. So, okay. This is the same home. Okay. Yep. It's a two for me. Oh. Can you, you care to explain out a three? Okay. Okay. Two out of three. So a 6.666. Six six. Six. Six. What about you? Six. Six, six. Six, six. What do you giving? It's just challenged your views. I can tell. 7.9? Mm-hmm. Okay. All right. Cue it up. Fire it away. Up. We've got two angles. No. Okay. Two different dishes. I think. What? Yeah, I still haven't figured out what's happening. The only thing that matches is the salmon. Well, the corn pile in the corn. One of them doesn't have broccoli and one of them doesn't have fries. Okay. The explanation here is that these are two back-to-back days. The first day, the realization of, damn, this is good, and the second day was the recreation with slight adjustments based on what was available. Okay. Hmm. Well, I think the salmon's overcooked. Is, am I right about that? No, uh, you can, you have to cut it and just, and find that out. Okay. We gotta cut it to find it. And also, I feel like how done your salmon is, I feel like there's much more, uh, I leeway, I, I, I give less judgment to someone who cooks the fish all the way through than someone who cooks a steak all the way through just my personal opinion. Like if somebody cooks a salmon all the way through, I still eat it and enjoy it. Or a tuna, but I also enjoy it and they, and they just sear it. So I'm gonna withhold judgment there. Okay. That doesn't affect my score. I'm trying to figure out what that corn pile really is. It looks like one of those, like when you make like an an alote, like a Lua lotte, it's an avocado lime suck attach situation. Okay? Yes, God, somebody. Have you ever had somebody do that where they basically make a lotte but they take the corn off of the cob and then just you just eat like basically what isn't a latte in man in mayonnaise? Like mayonnaise, everything that's in a Lotte. Cheese. Yes. Spice. No, I, it's great. I love this thought that you're giving me. I would do that. You should do it. Who is this? Huh? Yeah, Ste is what you're talking about it. It's basically the Lotte, but yeah. Comes in like a ca bowl. Ste is kales. Elote what? What else did you say? In Cabo? It's, it's kales. They, they love it. In Cabo. It's kales Elote. So who is this? This is Kaylin Kaylin. Hello. So what's day one on the left? Uh, yeah, it was like, like specifically the salmon that they used to have at Kroger is called Blue Glacier. Not a sponsor, but it's so scrumptious and delicious. You just needed to put it on the pan for like seven minutes and it was cooked perfectly. So like the one on on the left, I just hadn't put the lemon juice on yet, so it wasn't as shiny, like Yeah, right. I wasn't gonna say anything and so then I had it the next day with like a baby spinach salad and cucumber kimchi. That was also homemade. I'm sorry, I also just read that this is from 2020. You went back. This is a, this is a 6-year-old photo. This is how good the salmon was to you. I really think about it all the time. There's a lot to be proud of here. Lot to be proud of. Yeah. That is something. I mean, are those sweet potato fries? Yes, sir. I love sweet potatoes. Hmm. Wow. Okay. I'm overwhelmed by the amount of effort that you guys put into your meals. I mean, it's just, I just feel guilty. I mean, in my defense it was peak COVID, so I was also unemployed. I had time. Oh yeah. I thought you worked here. That was in like September. Oh, this was like in the summer. Okay. You could, sounds a close. You could feel like you were about to start working here. What was the question? You feel like you were about to start working here? Um, I don't think I felt anything at that time. Yeah, yeah, yeah. We were all pretty numb. She was feeling nothing. Yeah. But I was, I was very excited. So I'm still here. I, I give it a five. A five. Wow. Outta what you decide. Wow. Um, I'm impressed. I think the fact that you were able to remix this in an impressive way. That's inspiring. 8.1. Watch your mercury levels now. Okay. Thank you. Okay, one more. One last one. Oh no. Oh, okay. Now somebody has sushi. Can I just say not, not just throw judgment on anyone else, but this is the first one that I feel like a picture was completely justified. Like, I mean, I just, you know now, now that we see this, yeah. This is like, holy crap. Somebody did restaurant at home. Yep. You know, even though James told you that he literally did restaurant at home, but if I, if I saw James whole meal out all 10 courses, I probably would've have the same reaction. Mm-hmm. This is crazy. I was literally talking to somebody the other day saying, I'm afraid to try this at home. I'm, I've never made sushi at home, and I'm a little bit afraid. It just feels like there's so many things that I don't know and could go wrong. And now I'm just even more intimidated. Look at this. And that's, I mean, you got the uni ones up there. They went all the way. Good God. Alright, we're impressed. Okay. Somebody take responsibility for this. Sarah. Wow. Sarah. So Sarah, what, what's your, what's your deal, your chef? I just really like making sushi at home. And I like to eat the types of sushi I wanna eat. This is a regular pastime. This is like a normal Sunday night, maybe once a month, A normal Sunday night. What Sarah shared so many like exquisite photos. She really did. I like it. Where do you get your uh, fish? I go to like two different stores. Um, I think H Mart sells better Salmon and Mitsuwa sells the rest. Dang. Well, you're working hard. And then how many people partake of this? Me, just one. I eat it all by myself because I love it. I eat so much sushi. And that's the thing, you go to a restaurant and eat that much. Sushi, uh, much sushi. It's so expensive. Yeah, that's why you make it at home. This is probably like 20% of what you would pay for that. Maybe less than that. Sarah, can we see your next picture? There's two of them, right? Um, only one. I don't have the other one prepared. Nevermind. I bet it was, it's probably beautiful. What's the next picture line lined up. I'll show you. Okay. That's okay. Um, why did we do that? Go back. Go back. I wonder, go back. Yeah. I think it's, I wonder why Matt Carney wanted you to see the next photo. I think Carney made something for his daughter. Oh, okay. Yeah. Yeah, we did. Well, we saw him for a second. He's very happy about it. Okay. We're gonna, I'm gonna give this one an 11. Whoa. I'm very, very impressed. Why? I don't know why I'm doing what I thought we were done. You're, you're, I'm like over here going like, listen, I don't know why you can't give her an 11. That's too much. It's like Uhuh. I know something that you love. 1111. Uh, okay. Don't show us Carney's meal that he made for his kid. Mythical 24/7 is available to stream on Amazon, Roku, Samsung, and more. Be sure to check out the Mythical 24/7 channel and stream episodes of Good Mythical Morning and Mythical Kitchen.