Channel: Good Mythical More
YouTube Video ID: AqnKizxMzKQ
Episode Post Date: April 22, 2026
Episode Number: 3028
Transcript
Would we eat our crew's homemade meals? Welcome to Good Mythical More. Last time we did this, you guys liked it. Crew members sending in pictures of meals that they've made, which we will scrutinize and decide if we are willing to eat them. Let's see, the first one. Oh, we got multiple images of this. What? Somebody is cooking it. Chef, creation. Wow. What is that even? Is it, I can't. Is it a dessert? I think so. I mean, that's like something you see at a specialty dessert shop. All right. Match the meal to the crew member you think that is? It's a scoop. It's not a scoop of ice cream because what is that in the, is that mochi in the middle? Mochi in the middle. Love that show. Do you remember who was, who prepared dinner parties last time? James. James. Sound man. James. James. Hey guys. Oh, and this is you? It sure is. Dang, James, what you been doing, man? A little bit of everything. Uh, it What is this? That is a great min- Wow. I'm hearing my own voice loop many times through these headphones. It pretty good. Well, you're a sound man. You listen, you always hear your voice looped. I sure do. Um, that is many things. The, the little orange chunk in the center is an orange cremeux. I don't know, it's a French word. It's a like egg yolk sugar, orange juice, zest, heavy cream, uh, frozen in a little silicon mold. And then the inside is a chocolate mousse, ah, in a silicone dome. And then there's a little cake at the bottom and- A silicone dome? How do you make a silicone dome uh, plastic. You go on www.cooking supplies.com. You buy a silicone mold. Okay. Yes. So there's a mold and then you, and then you like paint the inside of it basically? Yeah. You paint it with the mousse, you freeze that. Wow. Dang, James. Yeah. And what was this occasion? Uh, Friday night. Wait, are these all for you, James? You made all of these. I'm a hungry, hungry boy, Chase. Dang. Wow. Well, what does it sound like when you're doing this? You're a sound man. That, well, when you're mixing the creams, it sounds like, uh, a sloshing around. When you're putting stuff in the freezer, there's like a chunk when the freezer closes. See, he's paying attention. He's hearing this all. He hears all. The mark of a good sound guy. Which is true. He does hear all. They're uh, and he says nothing. I would eat. I would eat this. Thank you. If that's the question, yeah. I would eat that. I, I would find a way to make fun of James in another area of his life just to like notch him down. 'cause I feel very threatened. Okay. I expect no less. Thank you. Okay. You also said when you submitted it that there's, um, it's decorated with shards of caramel strawberries, mint leaves, and dollops of jam, which just- Oh yeah. Increases- Yeah, don't hold that. How much I want to eat this. Oh, yeah. I actually, uh, when I practiced this, it went fine, but on the day of, I burned the living heck outta my fingers on the caramel. I spilled it all over my hand. Oh, horrible, horrible burns. And I had to plate it all while biting a towel super hard. Worth, worth it. Every, every great chef has no feeling in their fingertips, right? Yeah. Hmm. Okay. Wow we're starting off- A-plus- With a high bar. Alright, let's, let's see where else we're gonna go here. Ribs. All right. Now we can dig into this. Alright, Zach, I see you stepping over here. This is you. I guess that was, that was a premature step over. Yeah. Yeah, yeah. I'm guessing that this is you. Yes. These are your pork ribs? Yeah, pork spare ribs. Uh, Texas style. Mm-hmm. Use a manual smoker, so it's a charcoal and fire. It's completely manual, no pellets. What, what- What's the problem with pellets? What's the, what's the brand name of- Uh, he, he's a pellet guy. There's nothing wrong with pellets. And trust me, I, I, I kind of want to go that way after how much time it takes me to build a fire. Right? Yeah. 'cause once you dial in the temperature with the pellets, yeah. You go and do whatever you else you want. Yeah. Yeah. I mean, is it you it is a smoker. Yeah. This is a, yeah, this is a vertical stack smoker. So I have three shelves. Um, I would actually, if I bought it again, I would do more of the horizontal style. 'cause you could. Just like lay briskets on there and ribs, but, and you've really, you've smoked these. Boy, look at that. Yes. You get so nice and pink. The pink is not that, it's undercooked guys. It's from the smoke. That pink ring is what you want. Those things have been cooked for a long time and I see no sauce in sight, which makes me happy. So there, there's sauce baked into it. So the last step, in the last three hours, you can wrap 'em in foil. You put, uh, apple cider vinegar mixed with like a little bit of barbecue sauce. Yes. I use Lillie's that- Lillie's is, Lillie's is the best barbecue sauce. Yeah, Lillie's is good. Which one do you use? Yeah, the brown one. I think it's like, I like, like brown sugar. Yeah. Okay. Yeah. Yeah. The brown one, they've got the, well they got blue, they got brown. They've got the, uh, highway 40 one. Oh. I'm getting so hungry- Which is kind of a East meets West, North Carolina style. So it's the vinegar base, but it's got tomatoes from like the western part of the state. That is incredible. How so? What's the time, what's the timing on this? So you could do it like you, you can rush it and do it in six hours, usually around eight hours once it's wrapped and as long as you keep it dry or spritz in it every like 45 minutes in the beginning. Some people do an hour, I do 45. After it's wrapped, you're fine. 'Cause it's just steaming it inside. Yeah. What's your rub? My rub? Just uh, salt and pepper. Texas style. Oh yeah. Thick, thick pepper. Simple man. Yeah. Hmm. Yeah. With mustard. Mustard. Like to- Mustard. You, you the mustard for the binder. Yeah. For the binder. Yeah. You, so you slab the ribs with the mustard? Yeah. That's what, that's what, that's what I do too, brother. I gotta do it again. But you're, you're not talking about the condiment mustard. Yeah. Yellow mustard all over. I do it for my pork butt as well. And then you put the rub on that. Oh. And it doesn't taste like mustard. Yeah. It's just really just as a binder. But, uh. Interesting. Somehow it ends up being utilized in the smoking process. Do you receive praise from- Yes. Your family for this? Yeah, and my neighbors. Oh, neighbors. Yeah. Yeah, because they, they get to smell the smoke up and down the street. Do they, do they, do they come and grab a piece of meat? So I usually make enough where like I'll, I'll cut up like the last rack or something, because usually when I do this I'll do, you know, like four or five, six racks and then I'll take the leftovers and kind of walk around the neighborhood. Rib man. Zach's racks. That's smart. Dude. You ever thought about starting a place called Zach's Racks? Come on down to Zach's racks. I like that. I like that. Um. It rhymes. Okay, well I would also eat this. Yeah. And then I would eat the thing that James made. I would have this first. Yeah. And if I had to choose one, I'd choose this. 'cause I'm not a dessert guy. Um, but I like chocolate mousse. I love a mousse. But I don't want fruity stuff in the middle of my mousse. Fair enough. Okay. Well don't talk- So I'm actually not gonna eat it. Um, okay, next. What, what are y'all doing trying to be all fancy? Where are the loser cooks? Now this is not, I mean, there's shrimp heads sticking out. I see the shrimp eyeballs. I mean, I'd go all the way to prawn ville for that. I mean, that's prawns, right? You don't even call dem shrimp anymore. Is this ceviche? It looks like a ratatouille. Do you, you have another guess as to what dish is called? Cevanche? Uh, because all those little circles are the shrimp bodies. Yeah. Yeah. And with like a salsa verde or something. I would call this fancy scampi. And do you know another- Avocado slices- Like Mexican dish that is, uh, seafood based shrimp? It's aguachile. Oh yes. So it's basically what I usually call Mexican ceviche. Yeah. But you, yeah, you can also get Mexican ceviche. Which is what. Ceviche. Like what is the? What is the difference? Because every time I've had him, I've just been like, that's a really good ceviche. 'Cause I don't know enough. Uh, aguachile is, uh, shrimp, raw fish filet, um, submerged in, in liquid and seasoned with, um, chiltepin peppers. Lime, salt, uh, cucumber, sometimes, red onion. Um, and it comes specifically from like the northwest of Mexico. Is it citrus though? And is it, is it like, sort of- Yeah, they're citrusy. It's lime. There's lime juice in it. Um, so is this- You made it. This is not me. Oh, okay. This somebody who you were impressed with last time, who made, uh, a lot of food. A lot of- Sarah? Yeah. Sarah. Yeah, it's mine. Alright. You're doing it again, making this look- This is just for you? As always. Yeah. Wow. Wow. The, those are fried shrimp heads? Yeah. They're, uh, deep fried prawn heads. And then you just chomp 'em? Yeah. Have you ever had a soft shell crab? It's pretty much the same thing as a soft shell crab. Yeah. I don't, it tastes very good. That's the part that I don't eat. Well, have you ever tried it? Probably not. Oh, then this might be a pass for you. So, okay. So if you fry those, those hard enough, you can just eat the whole thing. Yeah. You just eat the whole thing. But the, it, I, I've tried to eat a shrimp head before and it's like, but not one that's super fried though. Right? It's, it's, it, its still doesn't disintegrate enough for me. It feels like you've got these like sheets of, uh, exoskeleton. I can't tell you why, but it, it doesn't. It's, it's like eating a, like, eating like a softshell crab or french fries. I, it's super crunchy crunch. Yeah, it's very crunchy. It crazy. Like the Cap'n Crunch, nature's Cap'n Crunch. You don't like fight the shell when you- It's not the crunch that's the problem. It's just that when you crunch it, crunch it, crunch it, it like, it still is shards. I just don't like shards of exoskeleton that I, the more that I crunch it, it just like gets flatter and flatter and stays in my mouth and then, 'cause I chew things forever. The only thing that's left- I've swallowed everything that's good. That's, and the only thing that's left exactly why that's, is just shards. You know what I think, this is why I can eat this kind of stuff is because I chew things twice and then swallow. I, if it doesn't turn into apple sauce consistency in my mouth, I won't swallow it. I don't have time to figure out what's going on with the softshell crab other than well, crunchy and then it's gone. My innards are so- have not worked at all to break down anything that has any sort of edge on it. And I have the stomach of a 90-year-old. I've done so much digesting. So this is cold? Uh, yes. 'Cause uh, aguachile is typically served cold. Oh, it's, and it's, they're so good. Dang. This is, I don't know how you describe this, but there is this threshold that both you and James have crossed, which is. Don't try this at home. Yeah. You know, there's a bunch of stuff that I will enjoy at a restaurant and then there's things I'll do at home. I will do some ribs, no offense, Zach, I can do ribs. It, it feels like a, if it feels like a less delicate process. Yeah. And I'm afraid there's so many things that could go wrong with this. This is a shockingly easy dish to make though. Really? Yeah. It's all just assembly and then you coat the shrimp heads in cornstarch and you fry 'em, and then they're good to go in like 10 minutes. And then if you don't do that part, if you don't do the shrimp head part, it's just assembly, which, that's the type of cooking I can do. Yeah, I can assemble. How long do you have to keep the shrimp in the uh, citrus? Uh, about 30 minutes. So while it's marinating in the citrus, then you can deep fry the prawn heads and you don't have to put it in the sun. No. Yeah. Link used to think that you had to cook fish in the sun for- I've never heard of that. I thought ceviche was, um, lemon juice and sun. Sun dried food. Ceviche is close to this, but ceviche is, um, a dish that's throughout like a lot of, uh, Latin America, south America and including Mexico and ceviche, like the lime juices do cook the fish. Where with aguachile you have to like fry the shrimp in this case and then like- Oh really? Okay. Yeah. So I guess I do. Okay now the difference- And then you can put raw fish in aguachile as well. Okay. Keep in mind, there's a lot of cholesterol in shrimp. I'm aware. Alright, well fine. All right. Next. I can't teach y'all anything. This is a breakfast casserole. Breakfast casserole. Um. Tis the season. This is always a hit. If you don't know how to make a breakfast casserole, it's easy, and then you can take it to any sort of function and everyone will be happy. This is a really good looking cross section because it's not too soggy. There's, there's some air pockets in there. You got eggs, bread, cheese, sausage. That's all you need, right? This is, this is just somebody- I think this one also has a little ground mustard according to the submission. Oh, my. Fancy. Well, who is it? Do you have a guess? Somebody who's always on set. I'm gonna guess. Somebody who's always on set. Someone's always on set? Mm-hmm. Is this a Carney? No. No. Somebody who's always on set, but a few seats away from Carney. Lauren. Vindication. This? I always thought this was like a southern thing. But you're not southern? I'm not southern, no. So maybe it's not a southern thing. Or maybe you're pretending or maybe you know where it's at. I don't know what, how to respond to any of that, but I'm from Indiana. I think Midwest, I, I actually think casserole is, yeah, casserole more Midwest. I think Midwestern has, has more casserole on lock. Okay, so tell us about the mustard seed. Mustard. Yeah, that's my mom always put ground mustard in it and like I can always tell every Christmas if I didn't do it right, I didn't put enough in there. I can always- What kind of, okay. What kind of sausage do you use? Um, just like a regular, like spiced pork sausage. Right. Just like breakfast spices. So what about a maple sausage? Let me tell you, if you do half maple Jimmy Dean and half Spicy Jimmy Dean, and mix 'em together. Mm-hmm. That sets it off. But I'm intrigued by the mustard grindings. I mean, I don't grind my own mustard. I buy it in a, in one of those bottles. I'm intrigued by the previously ground by someone else, not Lauren. What's your bread of choice? Um, just like. Honestly, it's like any day old like bread that you have on hand. It's just, it's kind of like banana bread where it's like you want the oldest banana. It's like you don't want anything fancy for this. Just like whatever your white bread you've got on hand, just put it in. Yeah, it's, I love this stuff. When Jesse makes this stuff, it goes so fast and I eat pieces that are so much larger than any one person should be eating. Lauren, what'd you make last time that was no good that we showed the picture of? Um, my delicious soup. Where I was vindicated in the comments. That soup? Yes, that's what I made. Oh, don't read the comments. No. Yeah, yeah, yeah, yeah, I did. The comments are lying. Everyone. That was nice to me. Unlike in here next. We have, ooh, come on y'all. Who? Nobody sucks. This is no fun. Well, based on the way you treated it last time, people only wanted to submit when they had something real. Yeah, yeah, yeah. Real good. Okay, so y'all, so you gotta be nice to everybody. Mm-hmm. Don't be mean to them for doing well. Also this person said a meal I'm proud of. That was, that was the whole submission. So we got pork tonkatsu. Is, is that right? With some, with some raw, this is something that you would have at your home where Orlando is like, yeah, Orlando chef extraordinaire and will make this kind of stuff for you. He works this, this magic. My son just comes to me and says, dad, make this, make that. Mm-hmm. It's generational. Yeah. See, I'm that generation in my family. You're the one who doesn't cook. Lando make this, Lando make that right. This is good. I do like it. The, um, the sliced thing with the pink G in it. Oh, I thought that was a pink nine. I don't think that that it's a six, nine or six or whatever that, that's a fish, um, ball, right? Fish cake. Fish cake. Fish cake. Zach. Yeah. A lot of people said fish cake, but Zach also said it. Do you have any guesses who this is? I think it's Zack's. I think Zach is, who are you representing? Who made this? Zach? Um, who am I representing? Yeah, you're standing at the mic. Yeah. You clearly didn't make this. I made this. You're like a tech, you're like a tech guy. Tech guys can cook. Yeah. Some of us have more than one skill. Okay. Um, what was the occasion. Seemed like he implied that I don't, um, I have a couple, I have some skills. Yeah, I've, I've seen the episodes. You've seen the episodes, the few episodes where you demonstrated some skills. I knew this could be- Zach and I have a, have a great relationship. Sometimes I ask him to take home the switch and then sometimes he asks me to bring it back to work. Yeah. That, that's our little give and take. This is, this is like the nature of our relationship here at the office. A playful banter. Yeah. You're like my, um, personal GameStop. No, I was gonna say, uh, office husband. Oh yeah. Okay. I like that. Yeah. You know, isn't that what they call 'em? Yeah. Yeah. When somebody gives you something that you want at work and then you take it home and take and don't mention the person. Yeah. And no weird power dynamic either. Yeah. Yeah. None of that. Now, if I start taking- I don't think it's weird. If I start taking the switch home, uh, is that gonna create a problem? Because I haven't done it yet. Not with me, but if you delete any of Link's son's data, that is your problem. Yeah. What game is he selling, is, is he keeping data on? Um, Tears of the Kingdom and Super Smash Bros. Yep. A couple other games too. Yeah. And now Lily's wanting to get on it. Give, give- Lily's. Lily was- Buy a Switch for the fan. Lily came home and she was like, there's a new uh, Zelda game that I gotta have. You're hogging it from all of us too. 'Cause we're, we're just waiting. Oh, really? Let the office have it or let me take it home for a little bit. Yeah. The knife that Lando uses to prep, his food. Where'd you get that from? I got that from here. Yeah. So I mean I did anyway, so now Lily is trying to borrow the switch from Lando and I said, I don't think that can happen 'cause you don't live with us. We can't have a double borrow. We can't have a double borrow situation 'cause then in my work- I need that- For let's plays. Yeah. So your son is playing Tears of the Kingdom and then he's enjoying it. Yeah. And then you take it away from him to bring it back here. Uh, well, Zach takes it away. Yeah. My experience with- Didn't he just have a birthday? He got other stuff. Okay. I don't wanna spoil him. Yeah. You know, I want him to think at any moment, anything that you enjoy could be taken away. Right. Let's see, the last- Zach, this is beautiful. Thank you very much. Took some time. Alright. And finally, something that looks bland. So that's a, that's a matzo ball. And a Mott's applesauce. Yeah. Yeah. I think everything in this meal had to start with Mott. Uhhuh. Where's the mozzarella? Who this? Uh, Megan. I see you lurking. I'm lurking. I mean, okay. Listen, I was obviously set up. Um, I didn't know everyone was gonna be a professional chef here and- They shouldn't be. I right before this happened, I looked at the script and Matt left a note that was like, wouldn't it be funny if we put it right after Zach's beautiful soup. And then we have your matzo ball soup. So very funny. It's very funny. Yeah. Isn't that, yeah. Very hilarious. Thanks, Matt. Now here's the thing. This is never supposed to look that fancy. I mean, yeah. You know what I'm saying? It's matzo ball soup. It's gonna look like it looks. Now, you could have not just completely cut through the middle ball there right before the picture. Well, all right. You gotta see the cross section, right? Okay. Cross, you're right. Kind of looks like the outside Megan. Yeah. Exact. That's when you know you have a good matzo ball. Is there anything special about this? Uh, the special thing about it is that my mom just tells me what to do and I do the manual labor. Ah, yes. So this is a collaborative dish? Collaborative dish, yes. It's not bad at all, but it is the ugliest one we've seen today. I did also find out, I thought this was like a secret recipe that my mom had been passed down, and she was like, no, it's from the back of the box. So we had just been making box matzo ball soup my whole life. Yeah. And nobody's complaining. Nobody's complaining. And, and is the applesauce always part of this? Well, so in the very top, you'll see there's some latkes. Uhhuh. That's what I'm an apple sauce and latke girl. Yes, yes, yes, yes. And is that that? What's the wine? Uh, manischewitz. That's not manischewitz. Okay. Come on. Hey, I just say I was gonna see if the whole thing was playing out here. Yeah. Yeah. I'm not, I'm usually not home on Jewish holidays, so I make them make matzo ball soup for Christmas. Well, good for you. Yeah. Thank you. But I think you lost I don't, yeah, yeah. Last place. If you say, I lost it's anti-Semitic, just say, okay. You were the funniest. Everyone's a winner. Thank. Join all access to unlock the Good Mythical Morning plushy key chain quarterly collectible at mythicalsociety.com.