Channel: Good Mythical More
YouTube Video ID: 3aBM73MUfeA
Episode Number: 3087
Transcript
Can we spot the stale chip out of a lineup of fresh ones? Welcome to Good Mythical More. You ever looked at a lineup of chips? No. And said, "I'm not eating that one 'cause that one has been sitting out for a week." No, but I do like testing a skill that really doesn't have a real world value to it, because the way you can detect a stale chip is by just tasting it. But I guess if you really just wanna be able to look at a chip and not taste it. I don't want to eat a stale chip if I can identify it with the naked eye. Do you predict that we will be able to do this? 'Cause I don't think so. I don't think so either. But we gotta have confidence in ourselves. You know what? I think we're gonna be able to do this. We can do this. We can do this. We're going to do this. We're going to do this. We're gonna look at these chips. We need to visualize ourselves doing it correctly. That's- And we- That's what they do in sports. They say that you visualize the thing before it happens. So I think we need to do the same thing. I'm looking at a- Oh, we're looking at it … a flight of chips. And there it is. And it- And it's number three … looks a little different, and then I'm gonna pick it up and bite it. And we pick it, and we're like, "Ah." Ah. I was right. That was it. That was it. Okay, so let's do that exact same thing. Okay. Okay, so it's gotta be number three in order for that to work. All right. I feel like I shouldn't touch anything. And these are just classic Lay's potato chips. Classic Lay's. Got a foldy. We got a flat, we got a half foldy. We got this one, we got this one. Hmm. This one's got a little bit of brown on it. I don't know what that is three I don't know if I can tell. You think it's this one? Yeah, because it was the one that we visualized. Oh. Well, then you're just predicting something. Yeah, that's 'cause I feel like that's where we're at. Hmm. Okay, let me ask a different question, Chase. Okay, Rhett. I didn't even ask a question, but now I'm asking a question, I guess. Uh, in your preparation for this, did you guys, was anyone able to do it? Uh, I had some difficulty with it. I feel like I've got, uh, maybe the weakest palate of the producers. Come on, now. So me doing this episode was- Well, you're not tasting it … a challenge. But I, I could definitely identify the stale ones if I was trying hard. You mind? What? If I bring it over? Yeah, bring it over. I'm trying to be more polite. Some chips are easier than others. I, I know which one I'm picking. I'll t- I'll tell you that, for sure. I'm- All right … this one's difficult. It's that one. That's the one I was gonna pick. Oh, what did you do? You moved them? Mm-hmm. That's the only one that doesn't move. Look at that. It's stuck. Four is it. I th- I had an idea. All right Oh, that's good. Ah. So is it three? Yes Is it? Yeah, it was three It was three. You should've just gone with it, man. It would've been so awesome. Kidding. I had a hard time even at, like, the tasting portion, 'cause my palate's bad. Oh. But yeah, it's three. Hmm. It tastes worse than… It still has a- Did you get nervous when I said it was gonna be three? It still has a crunch. It's been out for a week? Yeah, I think, like, a week and a day or so. A week and a day or so. It still has a crunch, but it does not taste good. But why did my- It doesn't taste bad, but- … moving them around, why did it result in one of them sticking? It was just luck of the draw. It was just stuck on the board. It was just stuck. I mean, I, but you, but you for a second thought maybe I was, it was a good idea. Yeah. You went with it. Ah. Oh, no, Blaine. All right, you gotta move that back. Oh, no. Yep, yep. Keep… Well, we know Blaine has touched the first two. I have some, some science back here, and it says that if Blaine touches it, it actually goes stale faster. Oh, he's a witch. That is true. If you touch something, it probably, you're transferring things. Moisture. Yeah, so why- Moisture? Moisture is what makes chips stale … why do things go stale? Yeah, so when you, like, fry chips or other, like, snacks, the high heat sucks all the moisture, uh, like it evaporates off of the, the chip, and air contains some moisture, which over time will come back into the, it, like, it'll absorb into the chip, or Cheeto, in this case. 'Cause this is- But why does bread get hard? So when bread bakes, uh, its starch granules absorb water and then swell, and when it stales, it undergoes starch retrogradation, which means that the starch rearranges into a more rigid structure. My starch is in retrograde. That was a good one. You wanna wear that one home. I know which one. I think it's two You gotta really look closely Is this two for you? No, this is two. So f- okay, 'cause we're going this way. Got it. This two. Okay. I, I had to look really closely. Do we have a magnifying glass? Probably somewhere I can't see things close anymore. I've been using the… I'm getting so old. I've been using this, uh, magnifier thing on the phone. Really? Oh, yeah, to, like, read stuff, like read my sh- oh, there's a magnifying glass. But have you not seen this magnifying thing? This is really great. Look at it. Look. Oh, oh. It's great for text. I mean, look at that. And now take it to the next one. Okay, so you get that one Seems like there's less You thought that was the one. That's impressive. You gotta get really close to that text these days. Whoa. Look, okay. Wow, look at that. Ooh, that's got little brownies in it. Ooh, that's starting to look scary. What is that? You think that's from Days? I like it. And this one. Where, this, yours over here that you picked. Ooh, I'm getting it even bigger for you. Oh, look, that's got a big brownie. Brownie? A little brown spot. Okay. You know what, Link? I, the reason I think you're right is because these ones have this, like, the air pockets in them, and then this one- Mm-hmm … has, like, gotten, like, smoother. Yeah. So we're going with two. Let me taste it. Oh, that's it. Yes. I, I couldn't even bite through it. It just, like- Yeah, it's two … it was im- Wow, we figured it out … it was impenetrable. But from this distance I can't tell. I just have to get right- You gotta get real close … gotta get right up on it. Hey, this magnifier thing. So I've got a couple of, like, little products in my bathroom, and it's got, like, the directions on it, and, like, the, the font, the text is almost the same color as the packaging. Woo. I'll get this thing out and just be like, I'm reading everything. I'm reading where it's from. Why don't you just take a picture of it and then zoom in? Uh, well, you can. So that capture, look. So what, the, what, what you do is you capture it, and then you've got it on your phone. So it's great for menus. Wow. You can, you can be that old guy in the restaurant who's taking pictures of his menu. I mean, we're both so resistant to you getting glasses 'cause, uh, of branding, that I'm all for it. I've been wearing my glasses at night, you know, while I read. Readers? Like that song. Yes. Sunglasses at night. I wear my readers at night. And, uh, Jessie was like, "Oh, I like you in glasses." So I mean- But they're like- You better what? You better watch out … but they're like this, aren't they? No. I got, like, a pair of readers that look like cool glasses. Okay. Just because, why not? That's a good idea. Okay. You look at- You, you, you use your techniques and I'll use my techniques here in a second Activities I'm not really seeing a difference in- Activities allow you to customize the controls panel, select filters, and customize the detection modes. You can create activities for different contexts, like when you are in a coffee shop or at school. Each activity can have a different combination of controls. The activities can be launched quickly from the activities control in Magnifier, the Magnifier section of the Shortcuts app, or with a Siri invocation. Siri invocation is what you call it? All right. T- take a look. Sounds religious. Well, now she's listening. Take a look Um, I have not made a choice. I don't think I can. Pringles are made from stale chips. Okay. That's how they start. Just potato shavings s- crammed into some sort of a compressor, smooshed into the shape of a chip Yours is more effective than this. Alright, it's one. Taste it Didn't sound like it Wrong, wrong. Is it two? Nope. Is it three? No. Is it four? Nope. Oh, Pringles don't get stale. You're right. Pringles do not get stale. Leave 'em- It was five … leave 'em out a week. This was harder when I was tasting them to try to prove in, in testing, and this was- It is a, you can tell a little bit … a tough one. Yeah, uh, yeah, they're not as crispy. You can tell a little bit. That's definitely- There is a hack that you can crisp a chip. You know, chips are expensive. You don't wanna buy a bag of chips if you still got a stale bag. Throw 'em in the microwave. We're gonna find one of these that's obviously, um… Which one w- was the… L- Lay's was obviously old, right? The Lay's. From round one. Yeah, and the Cheeto too, you guys. Like, s- could, didn't even have to bite all the way through it. So- And you j- you throw it in the microwave and it- Give us- … gets rid of the water … for 20 seconds, right? Yeah, 'cause microwaves- Crisp 'em back up … crisp up by using, like, the polar, like- C- crisp up two, two- … nature of water of 'em and give us two, give us some that stay nasty, and give us two that are crisped up. Let's, let's test that, that, uh, practice, 20 seconds. Well, we'll go ahead and take the next one. What is that, a carrot? Mm-hmm. We'll take the carrots now. Oh, we're gonna know this one 'cause this isn't natural food. Oh, cheese, cheese puffs. Oh. I mean, I can't see either. I thought y'all were doing carrots. Oh, look. We're having carrots. My boy made me think we're doing carrots. I got excited, got my magnifier out, ready to just… Man, I'm zooming in on things so hard. Just a naked eye cheese puffing it up. What happens when I zoom in on my own eyeball? Look. You gonna go down? You're, you're not angled okay. Okay. Then you do it. Zoom in on my eyeball. Just look at me Here we go Pretty impressive. I mean, look at the eyeballs I'm trying to capture. It caught her I am. I keep doing that, but it's not doing anything. Or maybe we've captured a whole bunch of them? You want one of the young people to come help? Yeah. Oh my gosh. That's crazy. Can you capture? Yeah. Wow. And that wasn't even that zoomed. Let me go zoomy zoom. That, I think that's the problem. Can you maybe tilt towards the camera a little bit please, Rhett? Okay Oh my God! I'm slow blinking like a cat. Wow, I mean, that, there's just a world in my eyes. Hey. You can get lost in there. New wallpaper. I'm gonna get lost in these dreamy blue eyes. All right, we got these, right? We'll come back to this 'cause we're gonna test these out now. How many of these are microwaved? All of those. These are un-microwaved. Okay. And then these are fresh. Un-microwaved. Microwaved. Microwaved. Completely fresh. Completely fresh. You see what's happening here? All right, so un-microwaved It's the second bite that tells you that- Oh … that's not. And they taste horrible. They taste bad. They taste really bad Yeah. They're crispier. And they taste a little better. Cheeto? But they're not- I mean, the original It helps, but- Oh, man. Oh, God … there's no difference for Lay's. Alright. Bad Cheeto. B- I don't, I don't wanna even try that. Bad Cheeto heated up. Oh. No, no. It doesn't work with Cheetos. Doesn't work with Cheetos. Real Cheeto Ah. Okay. You only get one chance to eat a Cheeto apparently. All right, let's go back. Okay. I'm just making it stack smaller. Hey, I understand. Okay. I would've done the same thing. Can I magnify? Yes, you can Can you do it from over here? Magnify This is difficult to tell Oh my gosh. Man, that is tight. I feel like such a scientist. That is a tight shot I got of this thing. I think it's one. Why? It looks a little less orange Hmm. And these are gonna be horrible. Well, you know what, Link? I mean, if you leave a Cheese Puff out for- A Cheese Puff … for 20 minutes, it's gonna go bad. He's right. It's one. All right, let's try it. Oh, yeah. Yep. Right? That's just, it's just- That's right … turned into a packing peanut. Yep. I never thought to use, uh, yeah, a magnification when we were figuring this game out. Mm-hmm. Hmm. We think of things that are n- that a heretofore have not been thought of. Yeah, I never thought that you guys would be thinking of things either. Yep. That, yep, yep. We'll surprise you every once in a while. Yeah, yeah, we'll think of some things. We don't think of things long enough to make you think that we won't think of things, but then we think of things and it, and you didn't think that we were gonna think of the things. Right. And then you start thinking, "How often do they think of things?" "Are they thinking of things all the time and just not telling us that they thought of things? Or am I overthinking this?" Right. And some of you are like, "I don't like thinking about things when I'm watching this show." Yep, don't. That's not what I watch this show for. If I wanted to think about thinking about things- Tortilla I'd watch Hank Green. All right. You can ask that guy anything. I was watching this guy on T- uh, Instagram last night, and boy- Howdy … do I wanna recommend him. He ha- he r- he had a video called, um, p- path… It was about paths. That sounds great … like, path… Like, when you cut through, like you know on a ca- on a college campus, a lot of times there's, like, a, there'll be paths, but then the, there'll be shortcuts that are, like, made- Hmm like, rogue paths where people wanna go. Like, paved ones or ones that are, like, on the grass? Just, just on the grass. Mm-hmm. Desire paths. And he talked about that. The desire path? Desire path. Yeah. Who is this guy? Desire, desire paths. I, I loved, I just got sucked into this guy's world. I can't spell paths. It's three. Well, you said paths before. I cannot type paths. It's three. Well, let me just- That's something else about getting old … has anybody noticed- I can't type anymore … no, no, no. They made a change. Has anybody noticed that the autocorrect got crazy and was, like, all of a sudden really hard to do? Yeah. Like, like, what, why? What happened? All right, here's my boy Paul Willstätt. AI, I think. I don't know. It was, I always thought that the, like, Android version was better than the Apple version, and now Apple's gotten even worse. Yeah, apparently. It's three, by the way, Link. You think it is? Yeah. I, I, uh, yeah, I think it is. Take a bite. Yep. Huh. Is it three? Sorry. It's three. Yeah. All right. Yeah. And so, but let me just tell you how I discovered it- Well, I, let me recommend- … with my magnifier app … all right, and then I'm gonna recommend this guy. The oils, the oils in each of these four are, like, isolated in little spots, but the oils in the third one have dissipated throughout the chip in a way because of time passing It's also interesting that, like, the first thing I do when I notice my tortillas have gone stale is I turn them into chips, and then- True they are fresh again. True, true, true, true. By frying them. By frying them, yeah. Paul Stout. Paul Will Stout is his username. Um, he's under education. His, uh, profile says, "An introduction to urban design, city planning, architecture, and more." Ooh. "Learn to see the world in a different way." On TikTok, he's Talking Cities. Yeah, I started watching… I watched one about paying attention and having, like, focused attention versus open attention. Yet you couldn't remember his name. Yeah, that's why he's watching. Yeah, I couldn't remember his name. Wasn't really about his name. Yeah, but- He never said his name … I know. Just, I had a joke. Okay. You had a joke. You had a joke. He had his, had a joke. Well, sometimes when you have a joke, you gotta let it go. It's just one of those, I just really like how this guy's doing stuff. Where is he from? Uh, I don't know. Look at the size and scale of the sign that hangs outside the shop, then compare that to the size of his face. Don't give it too much, though, 'cause then he'll come, he'll sue us. No, he won't. We're, I mean, we're, we're doing him a solid. Uh- Paul, I just followed you. Whoop. And then he unfollowed you. I accidentally just unfollowed you by my nipple. My nipple unfollowed you. Next. Okay. People. Which one's been the worst stale one to eat? Cheetos. Link, you could have handled these Cheetos instead. You stood right there and touched every single one of them. No, no, I'm glad you did. Just touched every- I'm glad you did it. I'm glad you did it … right in front of me. Just touched every single one of them. I'm glad you did it. Okay. Ooh, look at the size of these salt crystals. Man, did you ever thought you'd see a crystal that big? That's a salt crystal on a pretzel. You see the things that you can do with a- Those are some big salt crystals … a magnifier app. Everybody go, go get it now. They're all pretty shiny shiny and salty, but something about the salt on- I'm looking at the cracks. I'm looking at the crack of each one Crack, right? What the crap? What the crack? See the crack? Okay, it all comes down to this Ooh. This one is just darker. I mean- It's, it's one. It's gotta be one. It's one just based on my little- The actual pretzel is just darker than the other ones. We're gonna say it's one, and Link's gonna taste it. Nope. I think that one’s fine. Two Oh, that's fine. Three? Uh, I think it's three. Tr- try three. Try three. Is that it? That's it … it's not, it's not four It's three No, it's three Three But a pretzel, a pretzel can withstand some, some- A pretzel holds up … some exposure It's also, like, salted in the most obvious way, like, those bigger chunks of salt, and that might have something to do with, like, you salt things and it helps keep them fresh, you know? Well, all right. Yep But it is like, it, I know that, like, salt absorbs and attracts water molecules, but, like, you put things in salt to, like, keep them That's a meat Is that… Uh, just w- yeah, work through it, Chase Look at that Work, work, work through it I went to art school Look at that one Uh, you put things in salt- Oh and then you can still eat them after a long time, and they're not fresh, but they're, uh- Preserved Oh, the salt takes the moisture out. Salt removes the moisture. This is a little door that I have tattooed on me. Remember we talked about doing that, and then I went and did it? Yep. You got a little door. Got a little door. Let's get a close-up of something on you. And your son has one, too. He does have a little door. Mm-hmm. We'll leave it at that. Okay. Take a special look at Mythical Society exclusives on Good Mythical More now. The Atlanteans, they were known for their, uh, how smooth they could make things. This is as, this is smoother than anything that you could make today in modern times. And I, touch that. It's so smooth. It is, it is really smooth. It is so smooth. This is the smoothest pillar