The cheese just melts on them both, so that kind of like kills- stop fingering the holes. Why are you fingering the holes? I wasn’t. It’s just warm in there. You can finger- That’s not an excuse, that’s not an excuse. Every chef knows there are unbreakable rules in the kitchen, but what happens when you actually break those rules? Do the grilled cheese gods reign fiery vengeance upon you and your family, or are they arbitrary myths peddled from chef to chef just waiting to be broken? To find out this highly trained team of culinary professionals are putting them to the test. Good morning, Charlie. No, no, Trevor is not a natural Cameron Diaz type. This is- Myth Munchers. Here’s the thing, V has the plucky confidence of Drew Barrymore. Nicole, the natural steely elegance of Lucy Lou. Trevor, you are tall and blonde, but you have nowhere near the affability and grace of Cameron Diaz. And don’t you dare think that you do. What? So rude. What the heck, man? That’s a lot. Yeah actually, if anyone would be Cameron Diaz. All right, first up. So we got our first, go-over foods that I would swim in, versus foods that I wouldn’t swim in. First up, sloppy Joe’s. This is a no-brainer, right? This would be a really nice time for me. Second up, Dippin’ Dots. Cryogenics are gonna be a big industry. Fun fact, Dippin’ Dots is actually in cryogenically freezing people. That’s an industry they’re in right now, so I think I can live forever. That’s cold. That’s cold. No, that’s fine, my nips like to be cold. And then, here we go. Foods that I would not swim in, Shaksuka, it would burn my holes. You can see there, “burn my holes.” Sushi, seems pretty disrespectful. Potatoes. Is this a joke? What, do you think I’m funny? What kind of funny? Like funny ha-ha funny, funny like Rita Rudner funny? What are you talking about? I don’t know, man. He’s doing a whole “Good Fellas” bit. What is he- I don’t know anymore. Joe Pes chi. I don’t know. Okay, okay. Grilled cheese mens… First up, we gotta start with bread. What is it? How’s it made? Do with the flour. That’s right. And some water. That’s true. That’s true. So we’re gonna be testing classic white bread here. We’re talking like Wonder Bread. This is what people are probably using on their grilled cheeses at home. And then we’re going something that I’ve made the bold claim before that is the best grilled cheese bread, and that’s grocery store sourdough. Brought to you by San Luis Sourdough. Available at most Costco’s, not a sponsor. Very passionate. And then third, we’re going artisanal loaf, like something you’d buy from the actual bakery section that you got to cut yourself. See if that actually improves your life, or if you’re just pissing at windmills. It’s not a term at all. Step two. Now we’ve got to go into what kind of lubrication you’re adding to your grilled cheese. Do you do the mayo thing? That’s a big thing. It’s on all the mommy vlogs right now. They like schmear the mayo on the bread, that gives you a nice crust. I don’t necessarily do that. I also butter directly in the pan because I like my grilled cheese to sit in the butter. And then we also got spreading butter on the bread. See if there’s any difference between those. Third up, toasting both sides. That is what Gordon Ramsay criticized me for doing, but that has been my- Don’t laugh. Don’t laugh. Yeah, in that whole video, that’s what you care? Yeah. The double toasted bread? He called me some weird things. Only one side down. One side down. Bread side down, donut. I believe in toasting both sides of the bread. I’ve been doing that since I was like 13 years old. We’re gonna test that versus not. And then finally we gotta get into the cheese because cheese is what? Important! Cheese! It’s all of those things. So we’re going Kraft singles. That’s the classic, really melty. Then we’re going real American cheese, Kraft American singles are obviously pasteurized, processed, American cheese products. Then real American cheese versus cheddar. Cheddar. Wow. The yellow kind. Yes. Yeah. I believe we got the yellow kind. I think so. I hope so. Yeah, I think so. , do you feel equipped to take on this challenge? Absolutely. Yeah. Do you feel equipped to have like beautiful 70’s blowouts, and like take on weird villains doing stuff and team up together using your power of womanhood? Yeah! Let’s do it. All right. So, we’re all gonna write down our guesses on what we think is going to yield the best result. And then whoever loses today and also loses over the next four episodes, you’ll be crowned the ultimate Myth Munchers loser at the end of this little season we got here. Really? What? And you’ll have to wear the Kirsten Dunst cap. Aww. You still have that? Yeah. That’s crazy. Still married to Jesse Plemons. She does good work. Good work in “The Power Of The Dog”. Jessie. I saw that! It’s nice. Weird. Yeah. Not a Western. Well, we’ll talk about it later. Let’s get to Myth Munching. Myth Munching. We’ve got a whole lot of bread, a whole lot of butter, a whole lot of cheese in front of us. This is gonna be all of us today. All carbs and I’m excited about it. You’re lactose intolerant. I am. Are you worried? Do we need like a bucket in the corner? No. For either. For me and Nicole. It’s gonna be a long day, everybody. All right, so right now we got classic wonder bread, right? This is what like a lot of people do with their grilled cheeses. Real simple, real process. We got this grocery store sourdough, Saint Louis. It kinda just looks like the evolved Pokemon version of this bread. Ah, that’s a good point. I didn’t even realize that. Right? Like this is Pikachu, that one is Raichu. Look at me knowing stuff. And then, we got this here, this is an Everything Bagel seasoned loaf. We got this from pavilion. Shout out to Bob who works at the pavilions down here. He’s a fan of the show and we love you, Bob. All right, cool. So I’m gonna slice this bread. Do you wanna start on wrapping cheese? Yes. And then just making little sandwiches. We’ve got the griddle going right now. We’re gonna be cooking all these relatively low and slow on like a medium heat on a griddle. Obviously, you can use a pan. We just wanted a nice space. Yeah. Buy a griddle for your home though. It’s nice. This has been a good investment for us. Is there amount of cheese that you like on your grilled cheese? I think, I go pretty modest with it. Like I don’t need to like destroy myself with cheese. I like to have a good ratio. I’d say just go one slice for the wonder bread- And then two? And then maybe two slices spread across the sourdough. Okay, cool, I was thinking the same thing. Do you use like this nice artisanal breads for your sandwiches? No, I’m a basic B, but I don’t use Wonder Bread. We never had Wonder Bread in the house growing up. We always had wheat bread. Yeah, that’s the thing. We omitted wheat bread. ‘Cause like we all grew up with it and we all kind of probably resent it in a certain way. I like it on certain things. Kind of. Like I’ll make a PB and J on wheat bread and really enjoy it, but like a grilled cheese for me, you can’t do wheat. All right. Yeah, yeah, yeah. I’m ready. Yeah, put like two slices of cheese in there. Okay. This is good. This is like one of those artisanal breads. It’s not gonna be shaped right, ’cause like it’s just a little thing. That’s fine. We don’t like regular shapes anyway. Yeah, throw another slice cheese in there. And then we’re just gonna butter the hell out of this griddle right now. Yeah, it’s getting hot and steamy over here. I like how I said it, we’re going low and slow as the butter just singes on there. Just put more butter in it. We’re gonna drop the heat a little bit. When you’re low and slow, about five minutes on each side. Really try and get that going. And then we’re gonna test some other stuff with butter later. Just start dropping them down. I love how you’re just reaching across. You have a whole sandwich in front of you. All right. Get those down. Get those down. Yeah. All right. We gotta wait for these guys. All right, B, it’s time to flip. Now I’m gonna need you to, here- Yes. I’m ready. I’m ready. Butter, butter, butter, butter. Butter, butter, butter. Yeah, this is how we do it at home. Yeah. Lift up and then butter it. That’s looking nice. Yeah. And you just slide the butter under me on all these. I feel like a DJ right now. Is this how they scratch? What? Yes, this is how they scratch. Butter. No, you just press a button. That’s what DJs do now. There’s no more scratching involved. Oh wait, duh. Okay. What are your thoughts looking at these right now? I like how this one crisp up a little bit more than the wonder bread. ‘Cause this is all, I’m not an edges person when it comes to bread. Like I don’t like. I like the middle. You want the filet of the bread. The tenderloin of the bread. Yes. The interesting thing about this is I think the wonder bread actually has more sugar in it, so it crisped up faster. Mm-hmm. So it cooks quicker. But that means you’re not going to get as much crispiness as sourdough. Man. A lot of butter soaked into that. It’s real crispy. Yeah. But that was kind of like almost too perfect. It’s like pitch perfect. This is like the, like the food stylist. Like you see a nice Thanksgiving table- The dream. In Cooking Light magazine, when you’re at the pavilions where Bob works. Shout out Bob. We love Bob. Why you keep talking about Bob? Do I need to meet Bob? You can meet Bob. You should all meet Bob. We should be bobbin. All right, cool. So now we’re just gonna let them go until the cheese melts. And like cheese melting through the bread. that can be an issue because like we’re gonna get a lot of steam creation from something like this because it’s lighter. It’s more porous. Sourdough’s a little bit denser. So we’ll see if the cheese melts at an equal rate in all these. I’m excited, honestly. And I can’t even see the cheese in there. So I don’t know what’s happening. You ever think we’re overthinking the grilled cheese and maybe we should just eat the damn grilled cheese? All the time. Yes. All the time. This is the only way we know how to make money. Like, I don’t know what are, what are we gonna do? Go work for Chili’s? All right. We got the three breads off the griddle. Mm-hmm. All of the cheese got completely melted, but this is Kraft American singles. So like, it’s not- It’s supposed to do that. It’s supposed to do that. That’s the only reason you use Kraft American singles. If you look at like the difference in all these right now, white bread wonder bread, got a little bit darker than the other ones. Under the same time constraints. It’s about eight minutes total to make these. With that said, they’re all a classic. Yeah. They all look beautiful. They all look edible. We’re good. It smells nice. All right, grab the white bread. Let’s go with this first. Okay. I’ll be dipping mine in ketchup. I have Sriracha. Cheers. Don’t judge us. Wait. Don’t you sit there in your ivory tower and you look down on us? You got to take a regular bite first. Yeah, yeah. So you remember what a grilled cheese tastes like. You in for a corner or middle? Middle. Okay. So this grilled cheese just reminds me of my childhood, but I didn’t have white bread until I was in college. So I can’t really say that I liked. We grew up with parents from the same era. Who is like you get low fat Cheez-Its and whole wheat bread. And then it’s like, that’s health. Yeah. Like that was, my dad had cholesterol problems. So my mom switched everything in the house. I mean, that was good. It’s nostalgic, but- I’m over here eating the whole thing. Oh no no, this didn’t like spark any Ratatouille moment for me, you know? No, no, no. All right. Grab a sourdough. This looks nice. It looks like the butter almost soaked into this more. Like this created like a sugar crust on the white bread. Mm-hmm. All right, I’m curious. Hell yes! Hell yes! Saint Louis sourdough, you are a powerhouse. That’s money. I’m just eating straight butter with this. I like it. There’s not a very sour sourdough. Like the grocery store sourdough bread. That’s good stuff. Let’s try this artisanal. Okay. Yeah, this is the one I’m excited for ’cause I’ve never tried it like. This looks fluffy as heck, man. I mean like, this is incredible. This is a, the, you got a little everything. You got the seeds on the outside. It’s all about how the- oh okay, nevermind. Nothing happened because I ripped it. Get out of here. Too light. It’s way too light. It’s too light. It doesn’t have the same like reaction as sourdough does. Like, would I still eat this any day of the week? Absolutely. But to me there’s a clear winner. Right? Mm-hmm. Saint Louis sourdough, you stay undefeated. Truly are the best grilled cheese bread. But we got to communicate the results to Nicole and Trevor. Yeah, I got to practice my put pocketing. You mean pick-pocketing? Put pocketing. Put pocketing? You know like, put it in your pocket. I don’t like this. Hello. Hi. That’s what Ben told me to do. I know, I saw. I forgot how to do that. Like start this. I know it’s kinda hard. Who put this a grilled cheese in my pocket? Oh. Oh! V’s been into put pocketing recently. She, she told me all about that. What the heck is put pocketing? Don’t worry about it. It’s not that important. But sourdough one, which is very important. This is sourdough. What a trip? What an upset. I mean, never would have thunk that would happen. I didn’t, don’t think I’d guess, so that I’m sad, but I’m excited for the opportunity to try something new. Kay. Now is the time for fats. Fats. Fats. Very important in a grilled cheese. It’s bread, cheese and fat. That is what makes a grill and fire. Well, not- Those are the four things. Well, not. We don’t have any fire here, so how? Heat. Heat. No! Heat. Kay. We got bread, butter. So, some people put the butter on the bread. Correct. Before they put in the pan. Then we got pan butter. Which is bread butter in Spanish. Which is- Which is what we did the first time. So where they put butter directly on the pan and then put the bread on it. Sure. And then some people use Mayo. Yes. Which like, I don’t get and I’ve never done that, but- It’s cool. I’ve done it a few times and it’s quite efficient. Who knows? Do you wanna Mayo up? I can totally Mayo up. I’ll start bread buttering. Let’s do it. Have you ever had like a, like a grilled cheese with like goat cheese and like Gouda and all that fun stuff? No, it sounds bad. Really? You’re not that adventurous. I’m pretty much a traditionalist when it comes to the grilled cheese usually. I like like American cheese, whether it’s Kraft singles. I usually use Kraft singles. Sure. If Mayo wins, I’m gonna be- If Mayo wins, I’m gonna lose my freaking mind. I’m gonna be shocked. I mean, Mayo is just fat though. It’s just eggs and oil. I know. So, makes sense. But maybe the eggs will like make it super crispy. But we both, you know, I miss, I feel like I’m gonna miss the butter flavor. Yeah. All right, so I got that bread buttered. I’m done, too. Cool. So we can pan, do we wanna cheese them up and then get them going? Let’s cheese them up. Let’s do it. Do you mind passing me the plate? Please take some cheeses. Okay. I think they put two. I think they put two as well. So let’s do that. I love Kraft singles. If I steal one, is that bad? Am I naughty? No, I think we’ve got extras, so don’t even worry about it. Nice. And then, we do this. Nice. Nice. Thank you. And then we butter up the middle section. Go for it. Go for it. Nice. That’s perfect. That’s perfect. Buttered. Gorgeous. You wanna throw it in? I’ll throw it in. I’ll throw it in. One, two, three. Gonna do this fast. Press. Beautiful. Wow. All right. We gonna give them a flip, Nicole. Yeah. I’m ready. I’m ready. I’m ready. I’m ready. You got it? I don’t have a spatula. I don’t want- It’s okay. What you’re gonna do is, I’m gonna lift this and then you’re gonna butter it. Okay. Go, go, go. Three, two, one. Gorgeous. Mm, yeah. Oh, those look good. Those look good. Aw, man. Mayonnaise. Woo! Wow! Look at the crisp on that crust. Wait, you know what’s crazy? Look at the crevices of mayonnaise that didn’t touch the heat. A little white, yeah. That’s weird. I don’t know, it kind of looks sexy. It makes me want to go like exploring. You know what I mean? Yeah, you wanna explore the crevasses of Mayonnaise. Freaking weirdo. Jeff. I really miss you. I feel like you and I just don’t like, hang out as much. I could bring over my Nintendo switch and we could play Mario party, which is a fun. It’s like a board game. Do I get my own controller? Yeah, you get- I don’t wanna play. Oh. Nicole isn’t much of a gamer. Nicole, I found these in my pocket. I think one of them is ketchup and one of them is sriracha. No way. Dude, V is getting better and better at this put pocketing stuff. Yeah. I don’t know how she did that It’s impressive. I don’t know ‘Cause there isn’t any spillage or anything. I haven’t seen her. That’s weird. Did you see my halo shirt, too? Yeah, you wanna show it off to everybody? Yeah, it’s pretty cool. I like it. So, these are, these are goblins. This is yeah, this is master chief. Okay. All right. So do you wanna start with bread butter? Sure. It looks a little underwhelming. Yeah. I’m not super- Cheers. Cheers. Well, I gotta go, you gotta go dry bite first. Okay. The sourdough was a good choice. Sourdough is a good choice. Decent crunch. Decent crisp. Oh, no. Then I’ll have something to compare it to until we try something else with. Yeah. We should start with the constant. We should start with the constant next I’m gonna let you swallow. Mm-hmm. Do we have a seltzer? A pallet cleansing seltzer. Nah, that’s okay. If there’s one thing I know, is I love grilled cheese. Yeah, me too. It is really good. I’m really loving this experience. You know how I make my grilled cheeses? How? Microwave. What? Good. Does this taste buttery, more buttery to you? It has a little bit more of a buttery flavor. The milk solids in the butter, heat on the griddle at a higher rate. So it gets toastier or, and more buttery and more nuttier. Yeah. This kind of a little bit slower. Now we gotta do Mayo. Mayo. The wild card. It smells like a grilled cheese. It does. It really does. Hmm. Oh, I got, I got mayo on my hand. Mm-hmm. You got some splooge. I got splooge from a crevasse. Do you like this? It’s not as crispy. I’m really missing the butter flavor. There’s a tank that does not satisfy the grilled cheesy buttery, delicious fattiness that I’m looking for. Like, really missing the buttery flavor. It’s, it’s efficient. It’s a proficient grilled cheese. But the, but I kinda like the pan butter. What a trip? What a trip. That’s incredible. I’m right! You were right. Pan butter. Pan butter. I think we should let Josh know that pan butter won via commenting on one of his old Facebook pictures. Oh, okay. He’s like wearing a suit and like, he’s like leaning and he looks like a real, you know, like a jabroni. You’re gonna have to do it, ’cause he never accepted my friend request. Do you have a Facebook? Yeah. It’s only for my very close friends. Oh. I’m kidding, Nicole. I actually don’t have a Facebook. We got the answer, and Nicole commented on a Facebook profile picture from 2009 saying butter in pan. You look like a Joe Broni? This is from my dad’s wedding, Nicole, and he’s dead. Thanks. Didn’t expect to hear that one today. Right now we’re testing toasting versus non toasting. This is my own personal method. I toast one side of the bread and then I flip it and I add to the cheese, to the toasted bread because that ups the melting coefficient of the, I don’t know. It’s what I do. Okay. I think it works ’cause this creates like a protective layer for the cheese. So they get a little bit of butter in there. Just like, yeah, yeah. Just do a little bit, a little bit here. Don’t drop the bread there. Wait, I wasn’t finished. All right, so we’re gonna toast one side of the bread. This takes a little bit of extra time. Obviously takes like an extra two minutes, but you know what I like doing it. I’ve been doing it for awhile. I think it’s gonna work. All right. So we’re gonna go ahead and get one side of this toasted. Okay. Take some cheeses. Add cheeses to that one. I’m gonna add the cheeses right to this. You’re gonna see the cheese is gonna start melting. Okay. Also the cheese just fused to the plate. Yeah, I know. Good old Kraft American singles. It would, oh, I destroyed this cheese. I’m sorry No, you’re good. I got some cheese in the hot griddle. Okay. Are we ready to butter? A ton more butter. Yeah, we just need to pour butter. I love the fact that butter in the pan won, ’cause that’s what I picked. And that’s what I do all the time. Gets the butter to brown, it’s nice. I definitely didn’t pick that one. I’m not gonna lie. I like to butter my bread. I’m gonna, I’m gonna win this. That’s a lot of butter. Is that okay? Yeah, that’s perfect. That’s perfect. All right. So we’re gonna let these go. I wanna time how long it takes for this cheese to melt versus this one. ‘Cause like American cheese is not hard to melt it, but that said, you can go like hotter and quicker when you pre-test that. Four minutes. Four minutes. Counting. I can do it in three. All right, Eve, we’ve got to flip them. If you see right now, been cooking for about three minutes. The cheese just melts on both. So that kind of like killed- stop fingering the holes. Where are you fingering the holes? I wasn’t. It’s just warm in there. You can finger- That’s not an excuse. That’s not an excuse. All right, we’re gonna flip them. Cheese is melted equally on both. The cheese did start melting earlier on this one. But like ultimately, if you’re not worried about cheese melting in your grilled cheese, grab more butter, grab more butter, grab more butter. Oh, I was gonna do it for you, but okay, Hold on. This is this one. Here we go. I got you. This is that one. Yeah. Okay. So like so far, my theory doesn’t seem to be holding much water, but I’m really curious to see if you can taste it. Yeah, that’s probably what it’s gonna come down to ’cause you can’t really see that much happening. Good ranch. V, I’ve based a lot of my personality around the fact that I toast both sides of the grilled cheese and these look pretty damn identical. You see a little bit of the butter that got in here and it almost looks like, I thought it would create a protective layer, but it almost looks like the cheese melted so fast that it seeped into the bread more. We don’t know. We don’t know. We don’t know. Kind of, not really. Grab, grab, grab, grab the toast of both sides. Here I have ranch with a float of hot- Oh no, I got to go dry. Yeah. I’ll suck it off. Wait, don’t. Okay. Now we go dry. It’s buttery. You getting more butter on the inside? I don’t think it created that protective layer that I thought it would, but maybe more butter’s just better. Okay. This is not toasted. Classic. Yeah. Looks the same. What do you think? Where’s your head at? I just tastes straight cheese, and that’s it. It’s just like cheese and bread. Do you like that better than this? Because I kinda do. I kinda do, too. Like that one’s a little bit overwhelming, but- There’s just too much butter going on. Yeah. And it just, it gets soggy and I don’t really like the texture. You don’t really get any extra crunch from toasting both sides, which sucks, because I thought you would. That was my whole beef with Gordon Ramsey, that he criticized me for that. You really just don’t need to. They’re like soft bread inter-playing with the cheese in the inside of the sandwich and all the buttery flavor on the outside. That’s the ticket. All right, well, we got a call out to our homies. So, we got to get our intern in here to do it. You on Wikipedia yet? No. Okay. I’m not. What’s up, man? Intern Daniel, no talking back. We’ve talked about all your rude and lascivious behavior in here. You’re making the ladies feel uncomfortable. Not really. You can not move your desk outside the bathroom door anymore. That is not appropriate. You need to go tell Trevor and Nicole that not toasting both sides won. All right. Okay. You’re a piece of crap. You’ll never amount to anything. Fly off. Hard to find good, unpaid work around here. Kitcheneers, this is the final fruits of our arduous work. Truly nobody has tougher jobs than we do, eating grilled cheeses, literally all day. It’s so fun. All right. So first off, we got Kraft singles. What we’ve been using as a control the entire time. Pasteurized processed American cheese product. That means there is a very low amount of actual cheese compared to other dairy fillers in it. But it’s frigging delicious. Now we’ve got American cheese, which is basically gonna be somewhere in between Kraft singles and cheddar. It’s got more cheese to it. That’s my own personal favorite, but still some of the chemicals that make it nice and melty. And then we got good old fashioned cheddar. Sargento. Italian cheddar. Italian cheddar. Is that oil? And now we got our economists. V, your stick was sriracha. Yes. I got some cold marinara sauce straight out the fridge. Nicole got truffle Mayo Trevor. This is a juice from a jar of pepper chinos. It was good. It’s pretty good. Tell us in the comments who won the condiment battle. Me. It’s me I’m the winner. Let’s dig in. Let’s start. Should we start with Krafts? No, no, no, end with Kraft singles. That’s a nostalgia one. Let’s start with cheddar. Okay. Let’s start with cheddar. Dang, you guys- Woo! We got the cheese pull. I was the only one to get a cheese pull the entire time. You’re not gonna get that pull with American- Beautiful. I mean, that’s satisfying. But I’m not impressed. It doesn’t satisfy the grilled cheese for me. No. It tastes not enough, like processed cheese. Yeah. You’re right. It’s too- It’s like bland, almost. It’s too cheesy. I need the process. Get it in the pepperoni juice. Dip it in the cold, cold marinara sauce, it tastes like Little Caesars Crazy Bread. I’m gonna try it. Yeah, pepperoni juice is great. It’s so good. Oh my God. Why does that hit? I like the pull on the cheddar. I like cheddar flavor, but it doesn’t satisfy that like nostalgic grilled cheese edge. So now it’s almost like, what’s coming in between. All right. Let’s grab the American. This is Boars Head American. Boars Head. Boars Head. Yes. Mm. Oh my gosh. I surprisingly really love this right now. Adding little bit more, a little bit more chemicals to that one. Getting a little nicer. Good chemicals. I don’t know, man. I got gotta, I got a feeling about what’s about to happen after we try the Kraft single. I have a feeling. Pick it up. Cheers y’all. Cheers. Oh, nope. I mean- Oh my god. I don’t know, man. I kind of like both. I, I think- I like American and single, but this is so good. I know what my heart and my head are telling me right now, and that is that Kraft singles rule. After trying both the cheddar and the good American, which I love more Boars in American. I was like, I’m craving the Kraft singles flavor. Yeah. All three of them are really good, but there’s something about the Kraft singles that’s just like, I just wanna eat it. Mm-hmm. Yeah. It’s addicting. It makes me want it in my mouth. It’s delicious. I don’t care if it’s fake cheese, real cheese. Like my daddy always said, if I can touch them then they’re real. Mm-hmm. That’s a real thing he said to me. Y’all, I think we have found our perfect grilled cheese today. I think we scratched some of the nostalgic itches. I think V and Nicole gotta go, gotta go do something in the bucket over there. Downtown LA. I’m just gonna take my Lacta id for like a normal person. I love Kraft singles. Myth Munchers. Let’s get a quick bloat check. Where you at? Where you at? I’m at like a three and a half. I’m in second trimester, baby. Birth a little gluten baby. First week. That makes our winning grilled cheese, sourdough bread, butter in the pan. Not toasting both sides, and good old trusty Kraft American singles. Let’s see who’s gonna be in the losing lead, and who has to wear the Kirsten Dunst cap at the end of the season finale. Nicole, what were your guesses? Hi, my name is Nicole. A K N money. AK money-making NRT. And my first thing was white bread. My second thing was a bread buttered. Number three, not, like Borat. And number four, American, or , in Farci. I got one out of four. Pretty poor showing. Disappointed in you. So is your family. V, what you got? @chefbeezy on Twitter. Follow me. My guesses are sourdough, bread the butter, toasting both sides, and American. I got two out of four. All right, better than Nicole. Still pretty poor. I think your family’s a little less disappointed in you but still, you got some work to do. Trevor. Hello. It is me, T money. And I chose the white bread pan, butter in the pan, toast both sides, and Kraft singles. And this is me me cheesing. Josh, what did you get? I just think that there’s problems such as in the Iraq, as well as people all around the world, not having access to maps. Hey, my name is @ chef VZ. Follow her on Twitter. She mostly posts about IBS, I guess. Sourdough, butter in the pan, toasting both sides and America in Farsi. I got three out of four. What? Yay! Sourdough, pan buttered, my two things. Toasting both sides, I was wrong on that. That’s totally fine. I’ll take that. And then, wait. No, I got two out of four. Oh! You can’t count. You can’t read. He can’t read. Josh can’t read. Josh can’t read. I can read. I can read. It’s I struggled with tax tile sensations. Yeah! He can’t read or count. I got seven 40 on the reading comprehension, the S A T. Clock that. Nobody cares. Nobody takes S A T’s anymore. The S A T’s are outdated. Yeah, yeah, yeah, racially bias too. Okay, so where does that leave us here? That leaves us with Nicole being the loser, and the three of us said Nicole’s a loser. Nicole’s in the losing lane. Here’s the thing. Sometimes when you win, you actually lose your tie. Sometimes when you lose, you actually tie a win. And sometimes when you tie, you actually win or lose. Winning and losing is all part of one larger organic globule from which one extracts what one needs. And that is the true method behind today’s madness. I’m so glad y’all stopped by. Comment below who you think had the best condiment choice. Was it Trevor’s Pepperoni juice, or Nicole’s truffle Mayo that smells like farts. The farts could have been me, as well. Thanks for watching this video. If you want more piping hot content served up to you, please make sure to subscribe. Also make sure you’re following us on Tik TOk and Instagram. That’s at mythical kitchen. Go duet one of our videos and tell me how much you think I suck. I really get off on the emotional abuse. Oh, you Tik Tok teens out there. You’re so constructive with your criticism, aren’t you? Are you okay? See you all next time. The Mythical Kitchen’s favorite way to obliterate garlic immortalized in t-shirt form. Get the Palm Heel Strike Tee now @mythical.com.