Oo! It’s so hot. It’s hot. Oo! Oo! Don’t touch it. It’s hot. Oo! Every cook knows there are unbreakable rules in the kitchen, but what happens when you actually break those rules? Do the spicy food gods rain fiery vengeance upon you and your holes? Or are they just arbitrary myths pedaled from chef to chef just waiting to be busted? To find out, we’ve assembled this highly-trained team of serious culinary professionals to put them to the test. ‘Cause this is Myth Munchers! Are you all ready for the most bang up Jon Lovitz impression? Yeah. Yeah. Give it to me. Hello. Good luck finding a DJ who can move and shake like this. I don’t know who that is. The wedding singer. Wow! The wedding singer. Oh. Let’s go to Myth Munchers. All right. Are we ready to munch some spicy food myths today? Yeah, but first? Yeah! Yes! Do you all have your antacids? No. Okay. Trevor, you have the floor. I just wanted to talk about my podcast. Is that okay, Josh? Yeah, go ahead. Tell them, man. Tell them. Yeah, okay. So, check it out. It’s called Trevor Talks Too Much. I actually recently did an episode with Suburban. He makes really cool music. And, we’ve been having some really cool in-person guests. It’s been getting a little crazy. I’ve been arm wrestling some people. I won’t say whether or not I won. I won. He won. No, don’t tell ’em. Sorry. But, anyway go check it out. Josh, you can get back to it. And, upcoming guest Jon Lovitz is coming on the show. Yeah. Manifest your dreams. All right Myth Munchers! You ready to munch some spicy food myths? Yeah! Yeah! First off, though. We gotta talk about my rebranding of Lunchables. So, here’s my quick little pitch. Give me a second. Give me a second. Lunchables for the modern era. First up we got Jewish Lunchables. We got latkes in there. Hold on. That’s why they call it tzimmies. You know what I’m saying? And then, just some wet chopped liver. The good news is. Why do they call it tzimmies? What? They call it tzimmies for a reason. What’s the reason? Exactly. Hold on. Here’s another thing. Wet salads. Well yeah. Yeah. Because what you do, is you fill one of the compartments with a couple drops of water. That way you can add it to your salads to make it more wet. Okay Other things we got, Vietnamese fish sauce, caramel chicken, Cinnamon Toast Crunch bar. This is just kind of all of my favorite things in a Lunchable and I think that if we bring a specialized Lunchable to you, it’ll be like I’m connecting with you on a deeper level. This was weird. Spicy food myths. There’s a lot of them out there. And now, normally we would like take a dish, grilled cheese, spaghetti, all that stuff. And, we would kind of go through all that to find out what makes the best version. But, today we’re taking four individual spicy food myths, because there’s so much out there. Like every single Food Network show that you watch, Rachael Ray, right? She’s like, “Take out the seeds if you want it less spicy.” But, does it make it less spicy? Is all the heat actually in the seeds? What about the ribs? Marilyn Manson removed one of those so he could. Soaked in alcohol versus not soaked. They say that if you soak chili’s in alcohol, it’ll remove all the spice from them, and then you can enjoy the chili flavor without all the heat. Horse hockey, I say. Utter BS. Who knows? Let’s find out. Number three. Food gets spicier as it sits. Eh? Who knows? Maybe it does. We’ll find out today. And finally, this is a personal myth that I have been propagating, that fattier food is spicier. That’s at least what I say when I eat Nashville hot chicken that gives me the tummy gurgles, and then you almost poop yourself on the subway. That is a real story. I didn’t know you take the subway. Yeah. Nice. There’s this subway that’ll take ya right down to Howlin’ Ray’s Hot Chicken. Wow. But then you almost poop yourself on the way back. Got it. Oh yeah. And, that could be because fattier food is spicy. Who knows? We’re gonna find out. Myth Munchers do you feel equipped to take on today’s challenge? Yeah! Yeah! Are you ready to let the fire and brimstone boil inside you? Yeah! Spicy! Are you ready to really mess up the Mythical office bathrooms? Yeah. 100%. Yeah, it’s gonna happen. Already do that. All right. Grab the cards that we right down all of our guesses on, and then right down all of our guesses on them. Yeah. Okay. I guess. Sounds good. Thank you. I’m gonna win this time. And, if I don’t win, then I have to wear a hair shirt. What? What is that? That was like the Spanish Inquisition punishment. That’s what we’re doing. A shirt made outta hair? That’s what we’re doing for the loser. You get to pick one Spanish Inquisition torture method. 40 lashes. And we do it on Instagram. I want the one where the horses pull each one of my arms and legs, and break me in half. Are you okay? No! It was a weird morning. Let’s just write down this guess. Ah god. Are we starting that way? We can. Yeah? We’re start doing the spicy dance? Can I show you the spicy dance? Show me the spicy dance. Oo! That’s hot. Oo! Oo! It’s so hot. It’s hot. Oo! Oo! Don’t touch it. It’s hot. Oo! Oo! Oo! Who’s she? Vi, it’s a hot girl summer. Is it not? Yes it is. And, we’re just two hot girls, trying to enjoy some hot food during hot girl summer. Damn right, Josh. All right. So, right now we’re testing out seeds versus ribs, versus just normal pepper flesh. Because everybody says the spiciest part of the pepper is the seeds. But then, you have the people who are like, “Uh-uh. Actually.” “But like, it’s not that at all.” “It’s the ribs.” And so, this is what we’re talking about. Here’s a pepper. Do you see the seeds? Those are the ones that look like seeds. Yes. And then, you got all this white, pepper pith right there. Yeah. Yeah. That’s the ribs and intestines. That’s the ribs and intestines, yeah. That’s the heart. That’s the brain. Yeah. That’s the genitals. The liver. The genitals are right there. No, the genitals is down here. The tip. Yeah. No, it’s not always the tip. But anyways, we’re gonna test out today if that is actually the case. I kinda don’t think it is, ’cause peppers are just spicy. The flesh is spicy as well. We weighed out exactly 100 grams of jalapenos right here, and we’re gonna add that to our basic. I’m calling this like a chili’s ass salsa. Chili ass? Chili’s ass. Chizass! Chizass! It’s a chizass salsa. You got to a restaurant that’s gives you all you can eat chips and salsa. This is the type of salsa you get. Okay. So, we’re gonna add that. We got those loaded up. Yeah. I’m adding garlic. Yeah. Yeah. To our tomatoes. Here I’m adding tomatoes. I’ma wait for you before I add the chili’s. Yeah. Yeah. Do it. Do it. Do it. Then, we got salt. We got a little bit of lime juice. Okay. Restaurant style salsa is what people call this, you know? Is it, though? They sell it, but it means like what restaurant? All right, add the chili’s. Add the chili’s. Exactly 100 grams of jalapenos. And so, the way I’m thinking about it, is like we got 100 grams of peppers that have the seeds and the ribs. We got 100 grams of peppers that have just the ribs. We got 100 grams of peppers with none of that. That are naked. Pure naked peppers just like Ester in hot girl summer. Exactly. And so. I’m gonna get arrested at the beach. All right. Blend ’em up. Yeah. On three, two, one. Wait. I got scared. I’m just gonna let ’em run. Okay. Salsa smoothie. Salsa’s done. Grab a boba straw. I dare you. I dare you. He’s gonna do it. They’re over there. They’re over there. You don’t know your own kitchen. We moved the straws. No, you don’t know your own kitchen. They use to be there. They’re in the second drawer. Second drawer. God dang it, man. Where’s all these? Third drawer. What are you even saying? I lied. You don’t know the kitchen. I don’t know the kitchen either and I organized that one. It’s good? That’s nice! Okay. We already laid down a base of spice in my mouth now. Ah dang. Yeah. You weren’t suppose to do that yet. Okay. Wait, uno mas. Dang it, Vi. It won’t come off. Give me the chipies. Wait, I wanna bowl for mine. Don’t take all the chips. I like chips. I’m not taking all the chips. Dude, there’re so many chips. Is that not enough chips? Wait, I’ma keep that there just in case I forget. Which one are you trying? I really poured all of it in mine. Yeah, mine looks all nice. I don’t know dude. Yours looks like soup. Yeah. All right. Which one are you trying first? Let’s go. Should we go from left to right? Yeah, let’s go on that side. In theory this should be the least spicy, right? At least according to the myth. This is de-ribbed, de-seeded. Cheersies. Provecho. See what I mean? That’s like a chili’s ass salsa. There’s no heat happening at all. Hold on. Hold on. Wait for it. Wait for it to build. It’s straight smoothie. Nope. Nothing. Dude, oh no. It was a myth, right? It’s nothing. Dude, yeah. There’s a lot of jalapeno in there. There’s nothing happening. Ruh-roh. Okay, well let’s move. Okay, I need new chips. So, this is with the ribs and no seeds. See what we got here. Yeah, immediately there’s more heat on that. It’s like very subtle, though. Yeah. Yeah. It’s like the kick after is in the back of your throat. Yeah, but you’re definitely tasting the heat a lot more than you do in this one, right? Mm-hmm. Mm-hmm. Now, it’s definitely gonna be a race between these two. This is the whole pepper. This is the whole dang thing. Just chucked it in. Okay. I don’t know. Wait. It’s really similar to this. What’s interesting though, is this is definitely more bitter, right? So, the seeds definitely add a bitterness, which is not bad. ‘Cause I like that. I kinda like it. Right? It gives it a nice touch. Wait, are you double-dipping? No, I’m not double-dipping. New chip. New chip. New chip. Okay. Also, I’m not eating a chip. I’m just slurping it. I am too. Not gonna lie. Hold on. Trying to get into your mind. That is infinitely spicier than this. Infinitely spicier than that. Salsa’s not meant to be slurped. Yes dude. Salsa is meant to be slurped. No. I almost choked on it. I definitely have an answer. I know which one’s spicier. Dang! Dude, try them side by side. Just try ’em. Okay. Wait, let me try it. Here, do you want a boba straw? I’ll get you a boba straw. Get me a boba straw. Yeah. I don’t wanna double-dip, hold on. Do your straw. Okay, I’m ready. Does it help if I make the noises next to you? Yeah, Yeah. Go. Okay, I’m ready. Yeah. Which one? All right. Hands over on three. One. Two. Three. Yeah, this is definitely. The seeds really are the spicy part. Anyone who says that all of the heat is just in the ribs and pith. No. Pith? They’re lying. Pith. Pith. It’s pithy. I gotta go take a fat pith. Mike Tyson. Turns out this is not a myth. A lot of the spice really is in the seeds, and the ribs definitely help. Well, how are we gonna get this information to Nicole and Trevor? Oh, we gotta take a selfie with the winner. Hold on, let me get the card. It doesn’t matter ’cause the myths aren’t linked. Cheese! Trevor. What’s up? Look at that. I got an airdrop from Vianai Austin. That’s so cool. It says seeds and ribs. That’s so cool because it doesn’t even matter. It’s not like the old ones where you carry it over, and do the same thing. Yeah. We’re not trying to find the best salsa. No. We’re doing a whole different thing. So, it doesn’t really matter, but it’s a nice photo of them. That’s true. They look cute. Yeah, well Vi looks great. Josh is, you know. He’s Josh. So, my mom told me, that the only way I can touch habaneros, is if I make everyone wear goggles with me. Sorry, that was funny. So, everyone is wearing goggles. Yeah. Because one time, I got a habanero pepper in my eye, and then I had to go to the hospital on April Fools’ Day. Everyone was like, “Oh, is that a joke?” And I’m like, “No, I’m actually at the hospital.” So. So. What are we testing, Nicole? We are busting the myth that soaking your peppers in alcohol reduces the spiciness. Now Rick Martinez, of former Bon Appetit fame, talked about soaking them in Tequila and it kinda sucks out all the heat, but retains the beautiful pepper taste. Yeah. Josh even talks about it in his own cookbook. But, I’m really, really here to bust that myth, because I believe Josh is also The Tinder Swindler, as well as Anna Delvey and all of those other scammers. You know what I’m talking about? Yeah, no. I don’t get it. But, here’s what I will say. I’ve had a lot of spicy margaritas in my day. Yeah. And, I don’t know if that’s for the myth, or against that myth. But you just like ’em. ‘Cause those margaritas are spicy, but I don’t know what that means. You know, personal anecdote, ’cause you had a nice personal story about your relationship. Anyways, we’re making mango habanero wings. That’s right. Yeah. We sure are. And, we’re gonna make our very own mango habanero sauce. Yeah. How do I do this again? You lock it and the you click it. Okay, I got it. Okay. We both got flames. Okay, beautiful. We’re good. So, we’ve been soaking these habaneros, in a little bit of Tequila, for about 12 to 24 hours. I’d say about 18. Oh my god, 18? Right in the middle. No way. No way. Yeah. Legal drinking age, right? Why do you have a margarita glass? You said you like spicy margaritas. Oh god! I listen. I’m an active listener. But where’s the margarita mix? That’s none of your concern. That’s just all Tequila, Nicole. That’s not a margarita. I’m gonna teach you something in Spanish. No te preocupes. It means don’t worry about it. That’s not a margarita. That’s just a glass of spicy Tequila. Yeah, don’t worry about it. We’re gonna take care of that a little bit later. But, we should start cooking. Okay. Okay, let’s do it. Let’s add our oil. Oil. I’m just gonna toss everything in. You know, add a little bit of our mango. Sear it up. Whoa! You’re sizzling there, Nicole. Plenty of salt. A little bit of brown shug. What? Mango. Come on, dude. This is a cooking show. I feel like I haven’t cooked in a while. That’s okay just chuck in your garlic clove. Chuck in my garlic clove? Where do we get these garlics? ‘Cause that’s gigantic. Yeah, elephant garlic. That’s really big. It is really big. That’s crazy. Yeah, then I’m just gonna throw in my habaneros. My soaked habaneros. Okay. Give that a little mix, and just let it cook down for like 15, 20. 15, 20? What’re we gonna do in the meantime, Nicole? I dropped. This already smells spicy. I dropped my phone, Trevor. Oh no. Do you need help getting it? No te preocupes. Are peppers are now cooked down. Look at the nice color on those. They’re gorgeous. They’re nice and soft. It’s still warm, so should we blend it up? Let’s blend it up. There’s a little bit of water in here just to help make everything a little bit loosey goosey. Oh my goodness. I’m gonna wait for you. It can be a nice wing sauce. It would be nice. This is gonna be a nice wing sauce. I’m excited. Do you think this is real? I don’t know. One. Two. How do you do? Sorry. It’s okay. Here we go. I’m scared to open this. Why? I don’t know. We got goggles on. I know, but. Nothing bad can happen when you’re wearing goggles. Nothing? Nothing. Take it from me personally. oh my god. Oh, is it that bad? Well, yeah. Yeah. It actually is pretty strong. So, we have a little bit of melted butter here. Softened butter, I’m sorry, to make it a really nice softened wing, so it can cling really nicely to the wing. Yeah. What’s this called in French, Nicole? Beurre monté. Beurre monté. That’s butter mount. Mounting it with butter. Mounting it with butter. I went to culinary school. Yeah, so did I. Josh didn’t. He sucks. Yeah. Ha! Ha! This color is very scary for me. I’m really excited. I love spicy food. These are gonna hurt my tummy. Yeah, should we go in for it? Yeah. Wait. Wait. What do we wanna start with? ‘Cause we got not soaked. Up to you. And soaked. I say we start with soaked, and then we go to not soaked. Does that sound good? Okay. Okay, boss. All right. Take it. Oh god. You wanna do a little dinky? Yeah. A little dinky. A little dinky. That’s a nice sauce. Flavorful. Flavorful. Has a heat definitely. Yeah. But, it’s not like an arresting heat. No. It’s pleasant. It’s interesting. I can taste the habanero. I think it’s on my cheek. You should wipe that off before you get a rash. Ah, what are you gonna do? Speaking of rashes, let’s go to the next one. Okay. Okay. I’m gonna go with that one. Oh god, my nose is runny. I’m scared. My nose is runny. Dinky. They’re exactly the same. I taste no difference. I taste no difference. I think the only reason I might think this one is spicier, is just because it’s the second one we ate. This is crazy. There is absolutely no difference in heat. No difference in flavor between the two wings. Everybody’s wrong, Nicole. This is a Myth Munchers first. We have an outlier. Yeah. This is crazy. So, are we gonna break this amazing scientific breakthrough to Josh and Vi? Teepee. We’re gonna teepee ’em. What? Like their house? Teepee for my bunghole. Like the guy from Beavis and Butthead. Did you just say bunghole? Is that appropriate for the internet? Can you pull my shirt over my head really quick? I’m covered in habanero sauce. Did you wash your hands? No, don’t worry about it. This shirt’s a rental. What? You rent shirts? Nicole, there’s other things we need to discuss here. I am Corholio and I need teepee for my bunghole. Do you have teepee for my bunghole? Chicken tika time, tika for my bunghole. Mmhhm tika time! Oh it’s a tie! Yeah So they munched the myth! Yeah It doesn’t actually work You know what, I knew that. You know how I knew that? It’s ‘cuz I said it in my cookbook that it works if you soak the Habaneros in alcohol and then I actually tried it, Did not work at all. Really? Did not work at all and I still published it in the cookbook. That’s why we should amend that. But still go buy it on Amazon.com or don’t support Jeff Bezos ‘cuz he drinks baby blood. Legally we can’t say that, but he does. I didn’t read your book, I don’t know. Sorry You didn’t read my Book? Dude, at least, you bought it, I signed it for her. You just signed it for me and that’s the only thing I read. I signed a book for you? I feel like I signed Action Bronson’s book for you. Why would you do that? We got three chilies before us. We’re not makin’ any because you’ve seen us make chili before. Chili Do you know how to make chili? Yeah, I know. You put, chili, beans… Beans in there. Not Texas, they get really mad when you say there’s beans in chili but, this is the myth that spicy food gets spicier as it sits. Right? Mhm That the chilies bloom. This is something actually Nicole introduced though, she said that one of her culinary instructors said that. I don’t know if it’s true, you think its true? No. It’s all right. Food though, like braises do get better when they sit in the fridge. I just don’t think it’s gonna get spicier. Eh, no. Also I’m drinking almond milk in solidarity. Is this for me actually? To you Yeah, its almond milk. Aww See I care about people. Do I demand everyone in the mythical kitchen gets micro chipped? Aw Yeah. Hug? Church hug. Oh, I don’t like contact, it’s weird. We got chili that’d been made fresh hat’s been sitting for an hour. Let’s try that Let’s see where we’re at Wrong spoon We just got a lot of dried chili powder and cayenne in here, and we measured everything. So it’s all the exact same chilies. Yes, salut. That’s a good ass chili Whoa There’s some good spice. Yeah, I think I wasn’t ready for it as quick. Mhhm I’m not gonna lie, this is the first time I’ve eaten spicy chili. Wait really? Yeah You’re just eating, like that vegetarian like black beans, corn, chili. Yeah. Yeah dude, you know I don’t eat nothing. Bro this is a good spicy chili. Stomach is trash out here. Wait! New spoon! What? Fudged that one up. Okay this has been sitting for 12 hours in the fridge. Okay. Put your mind inside your mouth. Very mild. Is that less spicy? Yeah, it’s definitely less spicy. Dude that’s weird as hell. It kinda just tastes like The tomatoes kinda overpower it Maybe our mouths are just desensitized to it. Right. Let me clean my pallet real quick. Are you tasting any difference? Wait, I’m trying to remember which spoons I had. Let’s try the longest one. Okay This has been sitting for exactly 24 hours. And I have changed spoons. I’m proud of you. I’m not a fudge up. Are you proud of me, dad? I am. Can I call you dad? No. Papi Papi Chulo, let’s try it. There’s no spice happening in that one. Dude At all, There’s a good eight chilies. Food gets less spicy as it sits. Yeah 100%. This one is less spicy than this one. Yeah. Right? Yeah, it goes hot, less, even less. Vi this myth is munched! Yeah It is bunked! It is bupkis I tell ‘ya! Voila la! We gotta get Trevor and Nicole back here This is gross by itself. I’m just gonna activate their microchips, we play a special tune. Shhh shhh, dude I’m doing the thing where… Okay, I’m gonna do the ding Ding! And then it resonates and then the microchips bring them back. And minions activate. Good, good. And initiate meatball sequencing. Good, the program just works. You know, I mean, so many people have these hang ups about it. They’re like “working for a digital media company, do I really need a microchip?” And it’s just like, welcome to the industry. You know? It’s standard. You should see what Buzzfeed does. We’re testing a myth right now that fattier food is spicier. And this is something that I call the Nashville hot chicken effect because it is so spicy, in my opinion, because they soak it in like, that grease, right? So, Capsaicin is like fat soluble, or something science-y. So that’s why I think Nashville hot chicken or buffalo wings burn so badly. So that’s why we’re testing, a spicy meatballs with 70 30 ground beef, 80 20 ground beef, and 90 10. That’s the ratio of fat to lean meat in there. So, in theory, if this myth holds up, the 70 30 should be the spiciest, and then we’ll see a descending level of heat going through. “What do y’all think?” But I thought it was the opposite. I thought it was the opposite too Why? ‘Cause that’s why Oh god Crazy goose they say guacamole is so hard to get spicy because the fats in the avocado break down the spice because capsaicin is fat soluble Yeah So it breaks down the spice, not enhances it. I agree with that I don’t know Amen Do we think any of us could explain what fat soluble means? That means it’s soluble in fat. Yeah Yeah Oh, Nicole comin’ in with the bangers. Good job. That means… I didn’t program you to say that Sorry. I just watched Ex Machina and this is very much like it. This is the weirdest I have one. turing test I have ever taken. I have one. I think we only got 3 meatballs Josh. No, no, no, we have to make 4 meatballs out of this one meatball. What are you doing, man? That’s a meatloaf. Is this your first time cooking? That’s a meatloaf This is a meatball. That’s a meatloaf. A specifically portioned meatloaf. It’s a ball of meat! It’s a ball of meat! All I wana say is if you listen to the podcast, listen to A Hot Dog Is A Sandwich now to hear Nicole and I discuss the semantic differences between meatballs and meatloaves and discuss why balls are sexy, but loaves are not. Is this ball sexy? It’s a sexy ball Vi. It’s a hot girl summer ball. All right, so we’re just gonna shape these. We’ve got a ton of crushed red pepper in there. That’s what makes it a spicy meatball. We’re gonna get ’em in the oven, we’re gonna sauce ’em. Done. Dude, you need four of those. We’ll make four. But I only have enough for one. We’ll make four We’ll shape four we’ll bake ’em off, and they’re gonna be beautiful. I don’t understand. I don’t understand. The programming did not work. Catch. You asked me for a meatball. Ah that’s raw meat in my hand, oh god. This is the only context this will ever be appropriate in a place of work, but trevor, cheese my balls. How much cheese you want on your balls Josh? That’s like, so inappropriate. I don’t know if I was supposed to laugh. Faster! More! He’s physically cheesing the balls. What does that even mean? Yeah yeah, there you go. Like you’re at the freaking Olive Garden man. Say when! Say when! Bro the trick at the Olive Garden, You never say when. You never say when. Never say when, that’s what’s up, you get your money’s worth baby. Oh my That’s where it’s at Olive Garden worst place for servers to work in America. All right, treat your servers nicely, like really tip if you can afford. But, I mean, I understand, times are tight. So let’s try it! Which one? Let’s try the not fatty one first. Where’s your fork? I’m going hands. There is so much crushed red pepper in this. You just bit? Okay. Mhm My balls whoa, this is a good meatball. Oh my god, its so spicy. Hold on, wait for it, wait for it. What are you waiting’ for dude? I can’t! How much did you eat? A big bite! Did you just eat the whole ball? Yeah I did. Never take the whole ball. Inappropriate. I’m getting more spice in the fatty one, let’s try the 70 30, see if this gets even- I… Trevor’s dead, Trevor’s dying. Someone help Trevor. Medic! I’m gonna puke. Black Hawk down! Trevor you got it. Drink the spaghetti- drink the tomato sauce, it’ll help. Josh I hate to admit it, but I think you’re right. Really? I haven’t tried the 70 30 yet. Uh oh! Oh my god! Uh oh! I got ants in my pants! Do the spicy dance, do the spicy dance. Spicy dance, ah! Hot! Is this it? Hot! Hot! Hot! This one! Is this it? No its this one. Wow! This one. That’s the Jacques Pépin clam dance dude. No, who? I don’t know that. What? No, This is the worst way to start your day. 70 30 is the spiciest right? Yeah! Yeah. Yeah, 100% Fattier food is spicier because science. Capsaicin is fat soluble and then also, I’m drooling Oh, it hurts. That’s incredible! This is a good spicy meatball though. Learned so much! That’s a one spicy meatball! I can’t see. It’s so hot. Fattier food is definitely spicier. Yeah. That, to me, is the reason Nashville hot chicken slaps you in the face so hard. I’m drooling. Yeah Sorry. Oh god I don’t know what happened. I’m having a great time. Oh it’s on my shoe! Dude I didn’t drool on your shoe did I? Yeah All right, Myth munchers you ready to go over the results of the spicy myth taste test. Yeah! Yeah! We’ve munched all the myths today. We did it. We found out that, the ribs and the seeds, there really is a lot of spice locked up in both. The seeds give you an extra bit of bitterness, and an extra bit of spice. So that myth, that was absolutely true. If you don’t want spicy stuff, de-seed your chilies, it really really dramatically drops it. Then we got the myth that soaking peppers in alcohol will release all of that spice, and it gets absorbed by the alcohol. Rick Martinez, formerly of Bon Appétit said that. I said that in my own cookbook. Turns out, it is an absolute myth. At least from what we found out in our very, very scientific test, that don’t really work at all. But it does make Trevor really hurt when he drops his phone. Then, we got the idea that food gets spicier as it sits. We had the 24 hour chili, the 12 hour chili, and the freshly made chili. Turns out, that’s completely false. Food is spicier right when you make it. I have a theory that, as it sits, more of the other ingredients actually absorb the spice, and so it feels more piquins right when it’s fresh. Then we got my own personal myth, that fattier food is spicier. And we found out that is dead ass true. You are the father. Nicole, mazel. Congrats! And that the 70 30 meatballs were a lot spicier than the 90 10. So, myth munchers, let’s find out who won today, and who gets drawn and quartered at the end of this. Get us four horses! I’ll settle for a large dog! Hope it’s me! Trevor, what did you guess? All right, my name’s Trevor, and I believe the spiciest will be ribs and seeds, not soaked, one hour bloom, and 90 10 fat. Crikey mate! I got one hour, and ribs and seeds. Nicole! Hey, it’s me Nicole, and I think the spiciest results will be ribs and seeds, not soaked, 24 hour bloom, and 90 10 beef. 1 out of 4! Pretty bad. Yeah Pretty bad. And Cornholio who needs teepee for her bunghole, Mhm, this is a hot girl summer prediction about hot stuff! Ribs and seeds, no soaking, 24 hours, and 80 20 fat. The only one I got right was the ribs and the seeds. What did you get Josh? What did you get Josh? My name is Josh. Dangit man. I believe that the spiciest will be ribs and seeds, not soaked, one hour, 70 30 fat. I got 3 out of 4! I’m the winner! Everybody else, Boo! You are bad! Wait! Josh gets drawn and quartered! Josh, Josh, Josh! Yeah! Gabbie, round up the horses! Bring out the horses! Bring out the olives too! Well myth munchers, I’m glad that we all had a good time. Your microchips have been temporarily deactivated. No, I mean like, I’m not surveilling you anymore. Well myth munchers, I’m glad we all had a good time out there. Microchips, Nicole seems to be on the fritz. She’ll probably be fine, keep poking her, she’ll get at it. Thank y’all so much for stopping by Mythical Kitchen. We’ve got new episodes for you every week. We have episodes through our podcast, A Hot Dog Is A Sandwich, assuming Nicole’s not dead. There she goes! Assassinate the Malaysian Prime Minister! There she goes, she’s off. She’ll probably be fine. Hit us up on Instagram and TikTok at Mythical Kitchen with pictures of your mythical dishes and hashtag “dreams become food”. We’ll see you next time! I’m sorry Vi. Hey you! Cook up your own feast while wearing the Mythical Kitchen Apron. Available now at mythical.com.