I want my French toast to ooze like a gusher from the inside with wet custard. You have problems. Every chef knows there are unbreakable rules in the kitchen, but what happens when you actually break those rules? Does Rachel Ray come and kick you in the bean bags or are they just arbitrary myths, pedaled from chef to chef, just waiting to be busted? To find out, this highly trained team of serious culinary professionals… It’s a drawn out bit. Is putting them to the test because this is Myth Munchers! Myth munchers. Hi Josh. You ready to have a good day? Yeah! You ready to munch some myths? Yeah! You ready to kill your idols? No gods, no kings, no masters? Yeah? All right, cool. Sounds good. Let’s get into it. First up, before we get into munching Food Network myths, we got, we got all the Kitcheneers as sandwiches. Here we got Vi as a meatball sub. I know Vi is trying to pack on the mass. She is legitimately drinking a weight gain protein every morning, which I find absolutely hilarious. So this to me is Vi in six weeks as a big, old, jacked meatball sub. Nicole, Croque Madame, it’s French, it’s fancy, it’s elegant, but it’s still creamy and luscious. Lily, lobster roll, a bit on the nose. Grew up on the, come from a lobster in family, you know? But you got a cloth. That’s pretty rad. I think that’s actually a crab. That is a snow crab claw. It is. Yes it is. Yeah. Yeah. Anyways, Lucas is from art. You suck, man. And then, Trevor, Tuna salad. White bread, you know, just mayonnaise. Maybe a little relish, but it’s kind of too spicy for you. Anyways. On to the salad. Vi-ball sub. And, that’s good stuff. All right, Screw this. So we’re getting in, sorry, I’m so sorry. We’re busting Food Network myths today. I don’t know about y’all, but I literally grew up watching Food Network. Half of the things I know about cooking are about Food Network. So we’re taking ’em to task today. We’re seeing if the things that we all learned growing up are actually true. First up, Alton Brown, he said that you gotta use stale bread for French toast ’cause fresh bread will fall apart. I don’t know about all that. I’ve heard people say that in the past. Never test him side by side. Then we got Rachel Ray, my Queen. I learned more from Rachel Ray than anyone else. She all says, “Don’t wash mushrooms, you gotta dry ’em off with a brush. Otherwise we’ll get rubbery or whatever.” We’ll see if that’s actually a thing. Guy Fieri, the mayor of Flavor Town himself, he says he had to rest meat under a towel. To keep it cozy. Keep it cozy. I’ve never done that before. Are we gonna see? And then Giada De Laurentiis coming in with a big, old controversial truth bomb saying, “You don’t gotta rinse your rice, you don’t gotta wash it. You have natural bacteria.” Yeah, Nicole’s really incensed by that. So we’re gonna see if that’s record. But before we get into that, hey, did you know that Rhett, Link and Stevie went camping? Something that you’ve all wanted to see for such a long time and me too. Well, you can watch their camping trip over on mythicalsociety.com. Plus Vi and I made a video poisoning, just kidding, prepping all the food for the camping trip. You’re slowly poisoning Rhett and Link though. Like over, but over time. Yeah. Like so they, and then we crashed. I didn’t wanna get sued. Worst plug ever. Myth Munchers! Uh. Ah, so my God, I really broke it, dude. I’m so sorry. No- My leg is behind this. No, I know, I know. It’s like sometimes you play too rough. And this is, I was a big kid and I broke a lot of things. You ready to get to munchin’ these Food Network myths? Yeah. Yes? Yeah, absolutely. Woo. It’s our job. Psst, psst, psst, Josh, psst, hand out the cards. I gotta hand out the cards. All right, everybody write down your guesses and then, uh, whoever loses has to DM a sincere apology. And I mean sincere. Make nice to one of these here, Food Network chefs. All right ladies. So Alton Brown, the closest thing food network has to an omniscient God says that, when it comes to French toast, you need to turn your bread stale before you put it in the custard. Otherwise it will quote unquote “fall apart when the batter hits the pan”. Fresh bread will just fall apart when the batter hits the pan. Stale bread soaks up plenty of custard while remaining sturdy. Just make sure eight hours minimum. I mean it. Lily, do you believe that? Yeah, I do, actually. Get the heck outta here. Why? I just feel like I use my old bread and make French toast out of it. Why are you not eating your bread fast enough? Who has old bread? Just keep, I keep it in the refrigerator. I don’t know if anyone does that, but it gets stale after a while and all you can do is make French toast or croutons. I get it. It makes sense. Like, literally we call it French toast because in France they call it “pain perdue”. Which literally means “lost bread”. Meaning the bread was stale. And so this is like a way to rehydrate. So I get it, but I don’t like it because I always make it a fresh bread. ‘Cause I eat so much food that my bread is never stale. I’m just a com, like a trash compactor just going in and out. Or the way an earthworm eats, just siphoning soil and turning it into poo. That’s kind of gross. It’s super, have you met me? So I got stale bread right here. Oh, I hate that TikTok made that a thing. I’ve got fresh bread. You’re ruining the bread, you’re ruining the bread. Now we have to use the other bread. Are you happy Lily? Okay. I’m sorry. It was a good bit though. I’m proud of you. All right, so get the fresh bread in the custard first. We’re going for 30 seconds on each side. Nicole, start the clock now. So this is Alton Brown’s actual recipe. This is eggs, milk, honey, salt, vanilla extract? No. No. There’s no vanilla in it? Nope, nope. He didn’t put any in there. Alton. I know. What are you doing? I like to add cinnamon to mine. I do too. But this is a pretty classic, like, custard base for French toast. Yep. Um, I’ve just never had a problem. He invented a problem that didn’t need to be solved. Well the problem was that bread gets stale and then this solved that. You don’t like it a little crunchy, though? No, I don’t. 30 seconds, flip, flip, flip, flip, flip, flip. Flip, flip, flip. Here, I’ll butter your pan for you. Oh, it’s so wet. Turn it up. Alright, turn it up. All right, we’re moving. All right, throw it on the pan and then we’re gonna let that cook for like, 30 seconds. Just in a little bit of butter. All right, cool. Now we’re gonna see how this absorbs. We’re getting the stale in the pan. This, it didn’t fall apart. Alton Brown said would fall apart. It’s wet. It’s wet. But that’s why you cook it. The custard cooks custard is wet. I don’t know how you eat French toast like this. It’s disgusting. Why is everybody attacking me? I just wanna live my life and eat my gushy French toast. Eh… I want my French toast to ooze like a gusher from the inside with wet custard. You have problems. God. 30. Okay. Do you need me to butter? It didn’t absorb anything. It’s like a crouton in the middle still. This is gonna be a crouton. Oh yeah, it’s gonna be good. No wait, you hold on. You want like a hard center? I want it to be soft in the inside and crunchy on the outside- But this is still crunchy. Like the rest of the world. This is still crunchy on the inside. I don’t like that. Just let it do it’s- Fine, we’ll let it do it’s thing. You know what? I’m not gonna make any judgments now, but I’m judging Lily. I’ve been judging you since the fricking minute you got here. What the heck? I don’t know. I don’t know why I said that. That’s messed up. It got weirdly aggressive. Move that toast! That sucks. No, I- No this is not gonna be good. Did you hear that? It’s the way that you put it on. Why are people afraid? It’s dramatic effect. Why are people afraid of the sensuality of their food? That, like, you touch the flesh of your French toast and it is responsive. You know, it wiggles and jiggles, but the movement of your own body, you know, this is just hard, rigid, frigid, no life to it. Get the hell outta here, Alton Brown. We love you. Come back in the show. No, it’s not falling apart. You’re, no, no, no. Let me do it. If you’re gonna make it fall apart- Okay, I’m not making it fall apart. I’ll do it. It is falling apart. No, no. You just do this. Boom. Look. Didn’t fall apart. Wow. What do you do? It’s pretty freaking flimsy though. I’ll give it that. We got into like 20 seconds on this one. You ever try and French toast a Chipotle burrito? No. Have you? Good, good. I don’t, actually, I’m not asking. Yeah, damn right. It didn’t fully- Seen some- Yeah. Beautiful. Got some nice color. Let’s feel it. All right. So the bread is steamed from the inside and it is no longer hard. It’s definitely different. I’m starting to see the benefits. I gotta start buying just like an intentionally stale-able piece of bread. Yeah. Well you could, I mean, like, Alton Brown literally said leave it out the night before, which like- It did work. It did work. Like, like, if I’m eating French toast it’s ’cause I’m hungover and I’m not playing with stuff. You’re not thinking- You know what I mean? about that. All right. This is ready to be pulled. This is donezo. I mean, just feeling it. Yeah, that’s got some, like, wiggly wet custard in the middle. So gross. I just like, I’m gonna fudge this one up. Let’s start with the fresh bread first. You want a syrup it? Yeah. All right. Syrup it. I’m a big syrup guy. I make my own fun little syrups at home. ‘Cause I don’t like maple, it’s fine. But it’s like, if you can make, like, brown sugar cardamom, yummo. Uh, you’re so annoying. Oh. You sound like Julia now. Just eat the maple syrup. It’s so, no, you do not. What? This is so wet. This is what French toast is supposed to be. It’s supposed to be wet and wiggly. It’s a custard. Why would you make a custard to have something be hard and stale? This is how I like it. Okay. It’s pretty wet. And if we’re being honest, this is pushing my own wetness boundaries. It’s cooked. The custard is cooked. He spit. What? He spit. I didn’t spit, no saw sh- Let’s try the stale bread. I’m trying to think of how much I can justify to myself liking the other one. It’s immediately has so much more texture on it. Yeah. Uh oh. I can tell, I, I didn’t have to put either of these in my mouth to know. Just with the way that the fork interacted with it. It’s a contrast of texture. It makes sense. Dang it. Hate this place. I’m taking my wet French- Lily, you can, you finish it. You, I’m mad. It’s still good. Who’s gonna clean this up? Why did they think this was a good idea? Look at it, it’s like ready whip. It’s disintegrating before our very eyes. Hoover. Hey Trevor. Hi Nicole. Can you believe that stale bread won? No. I can. I’m pretty mad about it actually. Really, no- I love soggy toast. No, I- So, yeah. No, I’m a, I’m a stale toast fan. Well now we’re on the subject of mushrooms. Something that I really enjoy cooking. Are you a mushroom guy? I love mushrooms. Yeah, yeah, yeah. I’ve never washed a mushroom in my life though, to be clear. Really? Never. Well Rachel Ray agrees with you. She says that if you pour running water over mushrooms, it makes them rubbery. I never run mushrooms under running water because it makes them rubbery. They won’t develop their flavor. You get a damp towel or a damp kitchen cloth and just wipe them down. That’s all you need to do. Now in culinary school, we learned that you have to, like, dry-brush mushrooms, Yeah. But you know what about those Midwestern moms out there that, like, you know, they don’t have time to dry-brush a fricking cremini. Here’s the thing. As a person that entertains and is on the internet, I have said a lot of things in my life that I do not stand by and do not wanna be held to. So I don’t really trust any of the Food Network chefs, to be clear. I just like some of them. Yeah? I’m gonna start brushing off my mushrooms with this towel. I’m gonna start being a sink. Yeah, that’s a sink. Because we have one. We have a sink over there that we pan to, like, all the time. But for some reason I have to do it here. We popping stems? Whatever. No I’m not popping stems yet, but I will be popping stems. Okay. You will be okay, let me kinda pop it. I be popping those stems. Who’s your favorite Food Network star? The classics. Okay, well tell me one name. Trevor. I’m looking for one name out here. I don’t know if I have, I just told you, I don’t trust any of them. It’s hard for me to pick a favorite. Not even one of them? Well, which one do you like to watch? Do you have like a favorite you like to watch? Mm. Eh, I mean, I don’t have cable. So we’re just gonna give Kinda complicated. these a nice little slice before we start to pick ’em up. You know who I like? Aarti Sequeira. Underrated. What? You know about Aarti Party? No, I don’t know about Aarti Party. Kids at home. Google Aarti Party. All right, so we’ve got our mushrooms going in the pan. We’ve got initial browning going on ’em. You ready to add some butter to ’em? Sure. Yeah. Um, one note. I realize when I’ve been mixing my mushrooms around, they are, they sound squeaky. Sounds squeaky? Is she right about the rubbery? I don’t know because rubbery’s a little bit squeek. Maybe that’s just all the water. Just kind of leaving the pores of the mush, like, ah. ‘Cause Rachel Ray claims that if you wash the mushrooms that they’ll become rubbery and they won’t develop as much of their flavor. Yeah. Um, so that’s really the thing that we’re testing is texture and flavor on these That’s right. after they’re done cooking. All right, Trevor. Well, appearances. How do yours look and how do mine look? Not seeing any differences here now. I mean, yours look wetter. Mine look wetter. But you also did just pour out of the pan- Yeah. which I intentionally did not do. Yeah, but, but also, look at the color of mine. Mine are like definitely browner. Yeah. Yours are more gray. Yeah. Yeah. Yours have a little bit of a, of a gray shleem going on around it. Eh, shleem. I’m ready to try them. Okay. Hmm. Nice, Well-cooked through. Yeah. Nice, snappy texture on those. Mhmm, delicious. Very good. Pure mushroom. Yeah. This is a good mushroom. That’s a great mushroom. All right. Let’s try rinsed. Normal mushroom. They’re chewier. Wait a second. They’re chewier. They weren’t even watered that long. It was under running water. They still ended up absorbing water and coming out a little bit rubberier. That’s crazy. Why are they, there’s, maybe there’s a reason that they’re on the Food Network. Maybe they’re all right. Rachel Ray, you’re right. Don’t run your mushrooms under running water. Dry-brush and dry-brush only. Let’s tell the other two. You wanna to get the new intern? We have a new intern? Yeah, we have a new intern. Oh my God. No way. Dry-brush one. Now get outta here, you greasy little worm. You’ll never make it in this industry. I hate that guy. He’s okay. The next myth, this is coming from Guy Fieri, one of my absolute personal heroes. Even though he never responded me crashing his kid’s birthday party. But that’s okay. He said that if you’re cooking a big old roast of meat, that you want to rest it under a towel, that way it won’t drop the surface temperature. It’ll stay warm, while also letting the meat juices reabsorb. All I wanna do is I’m just gonna lay down this kitchen towel and just loosely put this over the top. I don’t want it to cool down in a sense that it’s cold. I just want it to slow down. So we’re gonna measure the surface temperature on these pork loins to see how much they drop under a towel or not. Lily, how do to use this? Okay. 207. 196. 196. I’m gonna point that right here. Yeah. 197. So, all right, I’m gonna try and point at the exact same thing. We’re gonna see how much the surface temp drops. What’s it say? 92. It’s changing. 92 degrees. I love that boy band. We’re gonna check the service temp. We’re gonna see, all right, this, this looks like it dropped all the way to at least like 135. 140. Yep. Let’s see where the old Guy Fieri towel method’s at. 135 to 140. All right. Okay. Cool, cool, cool. That, to me, kind of already just proves it. But let’s slice into it, see if like anything different happened. Maybe it’s juicier. Juicy. Juicy. Yep. Did you, I feel like you owned a lot of Juicy sweatpants. I, I cannot confirm or deny, but I am confirming. Yeah, you did. All right, well let’s look at it. These are both juicy as hell. Yeah. They’re very juicy. Damn, okay. Which one are you trying first? Um, try this one. This one looks better. This just looks like a better cut. That is so good. Mhmm, it’s really juicy. Can somebody get me some honey mussy? This is just incredible. I have nothing else to say other than if you cook a pork loin, if you pull it at 135, let it get up to like 145 to one 150. It just makes a really nice food. And there’s a juice literally running down my arm. And it’s still hot too. It’s still hot, it’s still hot. ‘Cause literally we measured the surface temperature, it was the same. Ah, honey mussy, thank you. Do we have any, like, apple sauce? Okay, I got, I got the good honey mussy. All right. I’m trying it. Let’s cheers. Cheers. You want anything else while I’m here? Pickles. The good news is we found out that this is absolutely busted. Resting it under a towel does nothing. All you do now, you have a towel covered in pork and now you gotta exclusively use that as your pork towel for the rest of the day. So I hope you’re cooking a whole lot more pork. Well we gotta give this very important information over to Trevor and what’s her name? We gotta, we gotta towel with a rubber band on it. It’s a bird, Josh. Which is his head? I think that’s the beak. What do you mean you think? Where’s it’s cloaca? Yeah. Mindy, where’s it’s cloaca? I don’t see a cloaca on this bird. How does it poo and also have sex? ‘Cause it’s the same hole for them. It looks like a butt crack. Well, we’ll leave this for, Nicole? Yes. That’s her name. Yeah. Nicole and Trevor. They’ll know what it means. Can you guys just, you’re, you’re right here. Can you just, ooh, more honey mussy, yeah. Dude, dude. I haven’t tried this one yet. Myth munchers, Yeah. Yay. We’re getting schooled by the Food Network chefs on this one. Yeah. Getting schooled, I am. Little bit. This one’s probably the most controversial though. Giada De Laurentiis has said a lot of controversial things like, “spaghetti”, “ricotta”, “risotto”, “”parmigiano”, “reggiano”, A lot of people pissed off at that one. Giada, you’re like, Italian. That’s your right. But, any who, point is, she said that she does not rinse her rice ever. And she mentioned in this video that she doesn’t do it for risotto. Personally, I do not rinse my rice. All right. So we have the rinsed rice. You can see it absorbed a little bit more water. We’re gonna make a classic risotto bianco. Huh? White risotto. That one. We’re doing a bunch of butter, white wine, onions. Lily, we’re cranking the pans. Crank ’em. Yeah. Can you teach me how to cook? Butter in. Thanks. Would you like the spo- No, you’re, I’m the dump man. You’re the stir man. Okay. Risotto’s a two-person process. That’s actually why they call it “risotto riche”, means in Italian, two. ‘Sotto means homies hanging out, making rice. Onion, eggs, Onions aren’t even melted. You’re crazy. What about it? You’re freaking wild card over here. By the time- This is great. I love doing nothing. Oh my goodness gracious. I learned from Giada De Laurentiis that you can fry pizza dough and it tastes like donuts. And so, when I was a kid I would just go to Trader Joe’s across the street and I would get pizza dough and I’d just put ’em in little balls. And that’s literally how I learned to start deep frying is ’cause I was just a little, old gremlin fiending over donuts. I have a story like that too. She said one time that if you just put down like a, a, like, ricotta on a plate and then you put granulated sugar over it and you eat a spoonful of it, it’s like, it tastes like a dessert. And I’m like, “Oh my, my God, no way.” Dump me, dump me. So I did that and my mom Yep. Oh, God, okay. looked at me, like, “what are you doing?” So it was a crazy time. That sounds crazy. Oh. Tony Chachere’s. No. We didn’t put it in any of the other cooking beats in this episode. We’re putting in the Tony Chachere’s now. What are you talking about? Does that look- All right, can we notice any difference now? So the rinse rices like- It looks a little wetter. It is wetter. Yeah, it looks, uh, Opaque means that you can see through it, right? Nope. Okay. It’s the opposite. It’s translucent. This is translucent and this is a little bit more grainy looking. I’m adding wine. I’m adding wine. Yeah. Add your wine. So you’re saying there is a little bit of water left in that. So if you rinse the rice, risotto, it’s not gonna post as much. But, like, if you’re not trying to get the butter brown per se, then it’s not that big of a deal. Cause the point of risotto, right, is you are adding the stock little by little, stirring constantly to extract the starch on the outside at that rice grain. And then at the end, like a risotto should be able to run a little bit on the plate. And so we’re gonna see if this, rinsing the starch out creates a better or worse risotto texture. Which is, you know, a little bit subjective. All right, so this rice is looking, like, super bloated right now. Yeah, wow. That’s interesting. This is definitely taking longer to cook, which means you can get some more starch extract I suppose. But we’re gonna keep stirring. Adding laddle, should take about 20 minutes to make risotto. And check back. This is our rinse rice, this is our non-rinse rice. In theory, the non-rinse rice should have had a better starch development over that, because you’re not physically rinsing what is effectively, you know, rice flour, that’s off of the rice. Let’s sort of poke around in there. That’s nice. This has still got a fair amount of run on it. That’s good. That’s good risotto texture made with the rinse rice. Un-rinsed rice- Are you saying, does the rinsed rice look a little bit more bloated? Like it absorbed more? They look very similar. Do we have a microscope there? They do look really similar. Which I mean I guess, hey, let’s try it. Not rinse? Let’s go non-rinse rice. This is the original. This is how Giada’s doing it. This is how you’re supposed to do it, apparently. Uh, The little bit of Tony Chachere’s in there. Lovely. It’s delicious. Good agitation on the starch. Definitely proper starch agitation. Yeah. Yeah, definitely. ‘Cause a keto risotto, you’re not adding any dairy, right? You’re literally letting that creaminess come from the rice. Mm. Ah, good, ah, hot. It’s very hot but very creamy. So trying the rice is great. Like, risotto should have that, a little bit of chewiness to the rice. The rice is not supposed to be mush, it’s not supposed to be a soup. Which, that’s the thing that I’d worry about, is rinsing the rice is because you’re getting extra steam when you’re toasting it. Your letting water absorb. Let’s try it. No, I got nothing. That’s, that’s the same thing, right? Yeah. I can’t tell the difference. This feels like it’s just a better bite of food than this. This feels like it’s almost too rice-y. While this one feels like a full dish of, like, broth and, and butter and, and onion, and it’s just a mélange of flavors. All this is just like wet rice. And that literally could be because you just got extra water in the system from the get-go Yeah, totally. Like, you’re adding water when you’re rinsing it. That’s gonna cause steam in the pan. I, I agree. If I’m choosing which of those bowls to eat, I know which one I’m choosing. It’s that one. That one’s just, like, a little bit better. Yeah. Little bit better. And not in a way that you would, like, immediately be like, “oh, that one sucks.” But it’s those little things in cooking that add up, right? Totally. Yeah. Those little decisions, those little steps you make. And that’s the thing that I freaking learned today. The Food Network chefs went four for four? Uh They’re just out there, They’re just out there schooling? No, no, no. Guy Fieri. Guy Fieri. Aw, no! My one, my one God that I believed in. Myth munchers. Sorry. As we’ve learned today, stale bread versus fresh bread. Stale bread definitely wins on French toast. Alton Brown is absolutely correct. I am a big old dumb-dumb. And even my love of sopping, wet, sensual foods could not overcome that. You should really take the time to just leave your bread out overnight. Unless you got a cat that’s gonna eat it and then throw it up all over like I do. We’ll forget it. We’ll cross that bridge when we get there though. Rachel Ray said that you gotta dry-brush your mushrooms to clean them. Do not rinse them because that’ll make ’em absorb moisture. We found out that is also true. I’m gonna keep just not washing any of my produce though and taking chances. We’ll, we’ll, you know, again, bridge when I get there. Guy Fieri said he should rest meat under a towel because that won’t drop the surface temperature. We found out that that is not the father. Guy Fieri was just lying. Also, he’s lying about me not being his real son. Wanna get the paternity test, Dad. And then Giada, Giada De Laurentiis said for risotto, that you shouldn’t rinse the rice. She also said don’t rinse rice ever. So like, well, you know, we’ll test that out at a later date. But when it comes to risotto, not rinsing a rice really did appear to help because you’re not getting excess soakage into that rice before you start cooking it with the stock, introducing more water into the system. So what’d y’all like? What’d y’all guess? Lily? I’m Lily. I said stale, doesn’t mattah, no towel, and rinsing rice. I got two right. You got two, right, huh? Yeah. Two. Better, that’s better. Trevor, what about you? What up? I’m Trevor. I’m 19 and I never learned how to read and I guessed fresh bread, rinsed, no towel, and not rinsing your rice. I got two right. And I’m pretty sad because I really do love just soggy French toast, and I really wanted it to be better. You and me man, we’ll cry about it. Okay. And Nicole? Hey cuties, it’s me, Nicole. And for this episode, I said stale bread, dry brushed, no towel and rinse your rice, bruh. Hi, I’m Nicole and I got three outta four, cause I’m a winner. You’re a skinny wiener. We don’t know. Josh, what did you get? Hi, my name’s Josh. I’m a 30 year old Food Network’s fan. I’m on the Bobby and Giada ship. I guessed fresh, washed, towel, no rinse. I think most people here would consider me probably the, the brains of the bunch, but also, but also the muscle. And I think sometimes like the femme fatale character of the group. But I’m pretty dumb. And I got one. I only got one, right? And that was the last one. I really went 0 for three on the first. And what I’ve learned from that is that I need to trust the people on TV more and idolize them and think of them as infallible, God, philosopher kings. Josh who are you gonna DM? Okay, So no, I’ve thought about this Rachel Ray, I’m sliding in. Just be cool about it. You know, it’s not, not like in that way, but I will be DMing you an official apology for not trusting you about the mushrooms. She’ll probably see it because you have the most followers and you’re verified. Yeah, yeah, yeah. Rachel’s about to be embarrassing. Well, I’m really proud of us. I think we really covered a lot of ground here. We busted a lot of myths. Or failed too. We busted the myths that anybody on TV is infallible. And if that’s one thing you can take from this, it’s that, if you see anybody on a screen at any point, they are better than you because they are famous and that means they’re smarter than you. And that means that they’re infallible and any single thing that they say should be taken as legal doctrine. I’m talking Dr. Oz, I’m talking Dr. Phil. I’m talking about that weird guy that eats a bunch of raw dicks and balls. The Liver King, the Liver King. Yeah, they’re on a screen, which means they are right. And that is what we learned today. And you should, probably, deeply entrench yourself into their lives in a really unhealthy degree and make them your entire personality. Please buy a mug from mythical.com. You sloppy son of a biscuit. Get as messy as you want in your own kitchen when you have the mythical kitchen towels. Available now at mythical.com.