Hey, welcome to Mythical Kitchen. So we are taking a bit of a break right now, but we’re not just gonna leave you with nothing. No, no, no, we’re gonna leave you with something more than something and that something is one big, old, long video. We’re taking all of our favorite Myth Muncher moments. That’s right, Myth Munchers, the show where we take the biggest cooking myths and we put ’em to the test with a highly-trained team of very serious culinary professionals and also a bunch of silly slides about how much I love raccoons. They’re really beautiful, majestic creatures. I do want to domesticate one. So what I’m saying is we got a big, old, long video. Buckle up, you’re about to learn yourself something, how to cook, grab a bowl of popcorn, a big old thing of ice cold grapes, and some hot drawn butter, and enjoy the show. Do you need me to sound bathe you? Like give you some whale moans? Yeah, whale moan for me. Every chef knows there are unbreakable rules in the kitchen. But what happens when you actually break those rules? Do the food gods reign fiery vengeance upon thee? Or are they arbitrary myths peddled from chef to chef, just waiting to be busted? To find out, this highly-trained team of culinary professionals are putting them to the test ’cause this is Myth Munchers. Myth Munchers! Kitcheneers, thank you for gathering here today. So we’re testing out burger myths today, right? That’s like one of the most common home cooked foods. I love burgers. You all love burgers, right? We all, I scream, you scream, we scream for scream screams. That’s what I’m talking about. So today we’re testing on burger myths, right? There are a lot out there and I think we owe it to the home cook to tell them what the best route to get to the best burger is. So they say you gotta use fatty beef or else your burger is gonna be dry but I don’t know if that’s true. They say you should only flip your burger once, otherwise it loses juiciness. I, personally do not believe that to be a fact. They say that you must toast your buns or else there’s going to be soakage but what if not that, huh? I don’t know. I don’t know. It’s crazy. They say the topping’s gotta go on the top but what’s wrong with bottomings? Nothing. Nothing’s wrong with- Not one thing. Nothing. Not one thing. Nope. It’s a matter of preference. All right, so to illustrate this, first we must talk about food and friendship because that is what it’s all about. So I have created a collage of me and my best friend to inspire all of you for what the real goal is today and that’s connection. What? Why are you laughing? What happened to your muscles? Why are you laughing? What, no, the muscles are there. They’re under the shirt. I just look, it’s just Rhett’s the buffest man in the world so I look small next to him. But that’s fine cause we compliment each other because when we hang out, you know, it’s like one of us isn’t trying to steal the spotlight from another. Someone’s stealing the spotlight there smizing, but you know, we’re just out here vibing, you know? And really that’s what mything is about. But this isn’t important. Stop looking at it if you’re gonna make fun of it. All right, well, here’s the plan. Don’t laugh at me. Why are they laughing at me? So this is the plan today. So step one, I talked about people saying you need a fatty burger. A lot of restaurants are using something like a 70-30 or a 73-27. But I really wanna test out side by side 70-30, 80-20, versus 90-10 to see what the best meat-to-fat ratio is. Then we go into one flip versus multiple flips. If you’re cooking at home, you’re probably cooking on a frying pan, maybe a griddle, cast iron, or something like that. And people always say you should only flip it once, otherwise the juices are sort of gonna magically leak out. I got some personal theory that multiple flips is the way to go to get a more even cook. And then once we figure out what the best meat-to-fat and burger cookery is, we’re going onto the buns to see how much soakage actually ends up in an untoasted bun. Because people say toasting it creates a sort of like membrane that prevents soakage. But then what’s a burger without toppings? It’s still a burger. Did you want us to say something? Yeah. All right, it wasn’t rhetorical. What’s a burger without toppings? A burger. It’s still a burger. A burger. I guess so. But anyways, we’re gonna test out toppings versus bottomings because some people say that the toppings should go on top. They’re obviously called toppings, unless you’re at Coldstone Burgery, then they’re called mix-ins. But when I’m cooking burgers at home, I’m always doing bottomings. I like to put the lettuce and tomato, all the other stuff underneath the burger. But again, I don’t know if that’s actually the right way. I think I may be creating stability issues for myself. You like wet salad so it makes sense that you would like the burger on top ’cause then the burger juice is gonna leak onto the lettuce and you just got wet salad inside your burger. But we’re not going by preference here. We need to do pseudo scientific tests, which pseudo is the Latin word for real. Pseudo scientific tests to see which is actually better. So we’re testing for soakage, we’re testing for stability, we’re testing for juiciness as opposed to greasiness. Do you feel equipped with the tools that you need? Do you want more inspiration by looking at me and my best friend? No, you can put the other one up. Before we get to this, we are going to write down our predictions. And the winner of this gets a gift card to Red Robin, when it eventually opens in full-service capacity in 2027. Yum. I love Red Robin. Yum. No bottomless fries. 80-20, three flips, untoasted bun, bottomings, thick booty penguin, that’s what the heck I’m about. Hello, my name is Trevor Joseph Evarts. This assignment is for Mr. Scherer. The class is Mythical Kitchen and the date is the 30th of March 2021. I have guessed 70-30, multiple flips, toasted bun with bottom ingredients. And I’ve drawn burger and me with swag. That, thank you, that’s all. Okay, so my prediction for burgers is 80 for 20 patty, multiple flips, toasted buns and toppings. And that’s me in the corner with my big curls looking at that nice burger. 80-20, one flip, toasted, top. Are you ready to do this? Are you ready to do this? Why are you doing that? All right, come on, guys, you ready to do this? Yeah, well, Trevor, yeah, that’s it. Hey. Hey. Trevor, are you familiar with the myth of Goldilocks and the Three Bears? Yes, the porridge. With the porridge, correct, but today our porridge is burgers. One that’s the story of an entitled Millennial who thinks she’s owed a breakfast. Yes. I disagree with that. What I’m trying to say is they say that you gotta use a fatty beef to create a juicy burger. However, I feel there’s a fine line between juiciness and greasiness. So we’re testing 70-30, 80-20, 90-10 to find out what the Goldilocks just right porridge is. Yeah. But except for burgers. Except for burgers. ‘Cause then also there are so many myths surrounding burgers so we need to establish a couple of constants. When do I get to get in Papa bear’s bed because I’m very cold and I would like to snuggle up? You cannot snuggle with me because I am afraid of human contact. We’re making a six-ounce patty with all of these and we’re gonna try and cook them at the exact same time and temperature, so we’ve got cast iron pans set up on identical burners over here. Yes. So some people could use salt and pepper, but why use salt and peppers when you can use Tony Chachere’s, the official seasoning of Myth Munchers. Not a sponsor yet. More lung damage. Tony, slide into the DMs brother. I’m waiting. We gonna make these patties, right? We gonna make these patties. No, and then we’re also gonna use a single slice of Boar’s Head American cheese, the single greatest cheese for burgers. Not Kraft singles, Boar’s Head. And we’re gonna put ’em on a plain white untoasted bun, no condiments, just to test out the juiciness. You ready? Yeah. Let us burger it. Let’s do it. Do it. All right, so over here, grab a little parchment paper. This is a nifty little trick. All we’re gonna do is we’re gonna grasp some beef in our hands. Okay. We’re simply going to make a uniform patty. So what I like to do is I like to kind of bool it. Oh, you’re a baker, you’re always talking about shaping. Yeah. No, now we’re booling. Okay, so you’re like making it a circle. Yeah, so you make it a circle. Get it here. And then what you can do is press down with your fingers and then shape the edge with your thumb. So many people these days, they’re really into smash burgers. I think they are kind of deceptively hard to make at home. I think a lot of people just end up making dry burgers by trying to crush it in there. And cook it to about like medium to medium-well. There’s a lot of hardos out there who love their medium-rare burgers, but- That’s disgusting. It’s disgusting. I know, you don’t want like a bloody burger bun. All right, so we’re trying to get it to about 30% above the thickness of the bun ’cause we are gonna get some shrinkage here. And we’re just gonna go single flip on the cook. Cook it in canola oil, cast iron, bingo bango. I think this is looking good. So we’re gonna pop that down onto some parchment. Trevor, do you wanna start pre-heating all these burners while I make the 80-20? Yes. So we’re gonna heat these burners for exactly two minutes with exactly one tablespoon of canola oil in there. All right, so what I like to do is I like to take it on the parchment paper and I like to throw it down and then I wait for a couple of seconds for it to kind of steam it and then I can pry the parchment paper off. So we’re gonna do a three, two, one, drop. I just, I took it off. What? I just, I was- Oh no! That’s fine, that’s fine. I was grasping the paper. Tony Chachere’s. Oh, we still gotta season ’em with more Tony Chachere’s. All right, constant, we should microwave the buns for eight seconds. That’s what I do at home. You even got a time for the microwave. All the constants are just the things that I do already. Do you wanna microwave ’em? Yeah, yeah, yeah. Here, gimme a second, I wanna microwave these buns for eight seconds. All right. And flip. Ah, okay. Whoop, that’s lovely. So add the cheese, cheese, cheese, cheese, cheese. Cheese the burgers, cheese the burgers. You already see the fattier beef has got a much better crust on it than the other beefs. And that’s because you’re getting all the fat that’s sort of leaking out. And then this is frying in its own fat. That’s really interesting. Tony Chachere. Going to the buns. Burn through the pain. Trevor, I just think we need about another, what do you reckon, like 15 seconds? Sure. Yeah, so we’re cooking these for exactly two and a half minutes on each side. What’s really interesting is you’re seeing the fattier one is getting a lot more cheese meltage too. These are all at the same temperature, it’s just you’re getting all the fat that’s creating more steam and melting up through the cheese. Fattier burgers are gonna shrink down a lot more, which I think is a really interesting part of this. ‘Cause you see this one is holding its shape, this one is holding its shape a little bit less, and then this one is really shrinking up. All right, Trevor, let’s pull these in five, four, three, two, oh gosh, oh, oh. Okay, into the buns. Oh boy, okay, all right. Top ’em with the bun and then we’re gonna let these rest for about two minutes and then we’re gonna cut it in half and eat it and see what we’re going. All right, Trevor, the burgers are set. I’m just gonna cut ’em in half. That way we can each enjoy half and we can examine this cross-section and see where we’re at on the juiciness. Which one are we doing first? Let’s go fatty first and really prime the palate. Look at, oh my gosh, if you squeeze it. I mean, this is certainly juicy but is this juicy or is this greasy? Let’s find out. Mm, oh boy, that’s a pleasant experience. I’m getting a lot of grease coating the palate, however, I’m having a great time. Yeah, it’s very greasy. And also, it’s more tender with the fat ’cause the fat’s literally opening up pockets. It’s almost so loose that it’s like falling apart. It also got crispy. Um-hmm, yeah, I think that’s one of the things people confuse with smash burgers is they think that it’s the smashing that’s giving it the crispy edges. It’s really just the fattiness of the beef. And right now if you like breathe in through your mouth, you’re getting all that fat. Okay, this is also looking quite juicy. Got more of like a medium to medium-well cook on that. Bottom bun is like soaking through in juice. What are you thinking? Here’s what I’m thinking. We’re testing for juice right now, but I really liked how crispy that was. Um-hmm, yeah. This one is not really at all. But the pure beef fat flavor from a fatty beef- So far, I like the 70-30. This can’t compare. This actually has like less flavor to it too. Yeah, all right, should we even bother with 90-10? Underdog. Oh my. Uh. Yeah, I went a little rare on this. It’s still like hot. Wow, I think I like this better than the 80-20. Yeah, I think the 80-20 sucks. I think the fattier you go on your burger, greasiness be damned, it does not faze me whatsoever. I always assumed 80-20 was like the Goldilocks, just right blend of meat-to-fat. I think we can call it, 70-30 here is the winner. 70-30 for sure, it’s way better. All right, we gotta get the message to Nicole and V. We’re gonna do Morse Code but we’re gonna eek it out like dolphins. Okay. Looks like 70-30 won. Yeah. Great, okay, awesome. So looks like we’re gonna be battling the myth that flipping the burger only once makes a tender, juicy burger. Okay. So I’m gonna be flipping multiple times just to see if it actually makes that thing. Do you know what I mean? Then I’m gonna be flipping once then. Yes. Oh, come on, baby. Do you want some Tony Chachere’s? Not really but I don’t really have another option so I’m just gonna- Oh, that’s nice. Whenever you’re ready- Okay. Then we’re gonna slap it down. Okay, hold on. Yeah, so you flip it halfway through and then I’m gonna flip it every minute. Yes. Yeah. Okay. Ready? One, two, three. I was a little bit late. I’m sorry, I was a little bit late. No, it’s fine, it’s fine. I’m sorry. We still were in sync. Okay. Smells good so far. It smells amazing. Do you know cheeseburgers is my favorite food? Is it? Yeah, out of all other foods, cheeseburger is my favorite food. What kind of patty do you like? Are you like a beef person, are you turkey, veggie? Turkey? Get out! Confidence, confidence. So I’m still waiting. Yeah, you gotta wait three whole ass minutes. Okay. Can I say ass? What’s your favorite burger joint? The Hamburger Habit. The avocados. Yeah, on the sandwich. They’re so bomb. Okay, apparently I have to do this one more time. Number two, yeah. It’s falling apart. And it might’ve hit me in the eye. My burger- I don’t know how it got over here. Sorry. After this flip, I think you can flip. Yeah. I’m a smell like a hamburger all day. I know. And I’m not mad at it but I’m also mad at it. One, two, three. Okay, wait. Ooh, look at that beauty. Wow, what’s the point of me doing my hair if I’m just gonna smell like a damned McDonald’s? You know, some people really love the smell of McDonald’s. Go find that person. Where you at? Oh, cheese, we forgot our cheese. Oh my gosh, put your cheese on. There you go. Do I have one more flip? Yeah, you don’t need cheese, just Vi. Oh, just me. Oh, okay. Oh my God. I think my burger is on fire. It’s like a war zone. Underneath though. I have a little trench in my burger. That’s where the cheese is gonna go. Maybe the cheese will spruce it up, who knows? The cheese is oozing everywhere. Right, your cheese likes you a lot more than mine. Mine just looks like horrific. Okay, off. See that catch? Oh my goodness. I’m not gonna touch it with my finger. All right, ready? One, two, three. Mine just has a lot of burnt cheese underneath it. Let’s top our buns Wow, beautiful. So smokey. Look at our children. So, let’s slice these babies in half. Yes and let’s taste them. You wanna try one flip first or you wanna try multiple flips? Let’s try one flip first. Okay, perfect, let’s do it. Wow, look at that inside. Oh my God, okay, cheers. Cheers. Ooh. Not bad. I like that it still has all that juice. Really juicy, really tender. Very lightly pink. Has the slightest pink but it’s a good kind of pink, it’s not an offensive pink. No. You know what I mean? I’m a big fan. I’m gonna take one more bite just to make sure. Okay, time for multiple flips. Okay. Whoa. Uh, what is going on here? Why is- You’re missing a piece there. Why is 20% of my burger here and 80% of my burger here? What happened right there? What happened? I don’t know, I don’t know. The cheese didn’t even get in there. Really disappointing. Let’s go for it. Whoa. Why does this taste better? It tastes way better. I’m trying to think about- Maybe it’s the outside. It has like a little bit extra crunch. Uh-huh, but it’s still tender on the inside. Um-hmm. I was totally a one-flip girl but now- I was too. Multiple flips lives on. No. Let’s go tell the guys. Yep, let’s do it. Breaker, breaker 6-4-2 Trash Raccoon, this is Sassy Spice. Looks like multiple flips won. So we found out multiple flips work, which is exciting ’cause that was my own personal thing here that I really wanted to test. So Trevor’s got another flip on the burger. But we’re testing toasting buns versus untoasted buns right now. I used to be a big bun toasting evangelist. In ‘n Out toasts their buns, everyone says you’ve gotta toast your buns to prevent sogginess. Trevor, are you hurt or are you just scared? So anyways, what we’re gonna do now is we’re gonna toast up one bun in butter and then leave one bun untoasted. We’re gonna test for sogginess levels. I’m scared. Are you okay? Do you want the cheese? No, not yet. All right, so we’re just doing this simple, right in the cast iron pan. We got hot butter going. We’re gonna try and create a nice crust here to see if the fat from the butter and the toastiness prevents this from becoming soggy. But I like soggy, man. I like when the burger kind of absorbs- No! All the juices like a dumpling. No! You don’t like that? No, ’cause then the bun falls apart when you’re trying to eat it and you get down to like the last third of the burger and then the bun is just like literally, it’s just like this thin. Yeah, I love that. No, it doesn’t work! You gotta squeeze it through your hands like a tube of flan. Why did you make me flip the burger ? All right, the buns are almost done. The cheese- I want the cheese. Cheese it up. Why did you just touch it? All right, all right. Those burgers are getting mad shrinkage on there. I’m checking the buns. See we got some nice caramelization on these. These are just store-bought white buns, which are really lovely. I love good ole grocery store buns. We’re only toasting one side of these. I believe you should only toast the flesh side of the bun. Yeah, why don’t you toast the other side? Why are we doing this? I’m doing this to block from the popping oil. Sometimes I go and I just do this in front of windows at restaurants. We got toasted buns. Those are absolutely perfect. All right, beef burger coming out- All right, get it in there, get it in there. Get a burger in here, then we’ve gotta seal it, and we’ve gotta let it sit for 30 seconds. There we go- Oh, that’s my timer going off. That’s my timer going off. Get it in there. Okay, and now we wait. Oh my God, I’m in pain. Do you need like a medic? Like a paladin healer? I’m so much happier now that there isn’t that much noise. This was so loud. It was making me so stressed out and I feel much better. I’m like, I’m chilling now. Do you need me to sound bathe you? Like give you some whale moans? Yeah, yeah, whale moan for me. I sure feel better. Oh, pan’s still on. All right, so I’m gonna cut this half. I’m gonna see if we can see a visible difference between the buns as far as soakage goes. Because we’re testing for soakage and then also we can test your preference. Let’s pick up here, pick up the untoasted. Wow. You see like you’re testing in there on the juiciness. That’s getting a little bit of sog in there. Yeah. It’s not bad though. But then here we see like the visible crust has created like a barrier. Yeah. It’s like a levy ’cause the butter’s soaked in a little bit. But that’s not looking too bad as far as soakage is concerned. Nice, it’s a juicy burger. Hmm. Good burger. What this reminds me of is a White Castle slider, which I love. Yeah. Those are all like steamed together. It’s more like textural. Yeah, um-hmm. If I was at a barbecue, I’d be really happy if they gave me this. All right, toasted bun, toasted bun. Toasted. Oh, hmm. Yep. No, you get so much fat and butter. It’s another dimension. You get so much just like crispy, buttery flavor. I thought having crispy beef offset by soft bun would be better. When you get the toast on the bun and you’re getting like two layers of crunch. But as far as sog goes, it’s not the sogginess that I’m really missing. ‘Cause if you see like untoasted bun is almost holding up better than the toasted bun, I think simply because we got so much steam in there from the butter. They say the fat and the butter creates like an unpermeable membrane. I don’t think that’s the case. I just think butter and crispy bread is really a great combo. It’s way better. Yeah, I would say if you’re looking at them, it’s about the same amount of soakage that you’re getting. This one is probably burger juice soakage but I think this one is butter steam soakage. Yeah, if your buns can be soaking in one thing that’s a good thing. But if your buns are soaking in the wrong thing- No, no, no, no, no. Watch out. Toasted bun definitely wins. You wanna tell ’em? Yeah, yeah, yeah. Let ’em know, let ’em know. Hey , toasted bun is better. You wanna say anything? Ricola. Are you guys hearing me on the tin can? Yeah, were you guys at an aquarium or something? Yeah. Lots of noises. I made a lot of whale sounds. Yeah. Oh. Dolphin. Dolphin. I also did a little product placement for Ricola. Okay, I thought it was a hurt seal. I thought it was Tony Chachere’s. Now it’s Ricola? Speaking of Tony Chachere’s, so we determined that 70-30 burger blend works the best. We’ve determined that if you flip it multiple times, you get a better crust so there’s more flavor. We determined that toasted buns work the best. But now we’ve gotta go for toppings versus bottomings. So y’all have set up your burgers to your liking of our variety of toppings. I made a nice burger sauce and Nicole decided that she didn’t like it so she made her own. Wow, what a metaphor. It’s ugly. I put mustard in it. It’s pasty, it’s pasty bread. What I’m gonna do right now, I’m gonna take the toppings and I’m gonna load this up on the top bun and we’ll spread it out. And on the bottomings, I’m gonna go on the bottom bun. So the theory here, I wanna test for stability. I’ve noticed that the tomatoes and everything will slide out based on where the toppings are and I wanna see what creates the best stability. So bottomings… Sorry, uh-oh. That was Trevor. I’m gonna go a little bit of lettuce. I’m gonna go a couple of slices of ‘mater. I’m gonna go a nice, hefty handful of onions ’cause I like me some onions. Then we’re gonna go some slices of nice artisanal pickles. A little dusting of Tony Chachere’s ’cause I cannot- Don’t get it on my burger. You’re welcome. All right, and then I’m gonna put my burger on top and then smash that bun down right there. Now for the toppings, burger going on the bottom because it’s called the toppings because the toppings goes on the tops. Take me some nice onions. I’m just slopping these everywhere. Isn’t the order different? Nah, I think it’s fine. Oh, okay, whatever. Hey, you’re gonna hit my burger. Whatever burgs your burg. Okay, so you’ve already seen, you’re struggling to put the schrettuce on top of there. You didn’t put any Tony Chachere’s. Oh crap. Dude, that’s gonna- No, it’s too late. No, no, no, it’s fine, it’s fine. Perfect. Okay, now, should we go toppings or bottomings first? Toppings. Toppings is the traditional way people do it. So I’m gonna test for stability right here. So while I have it here, someone kind of like rough me up a little bit, see if I can hold it. No, I’m in the paint. I’m battling food wars. I’m battling food wars. Nothing can hold it, nothing can hold me, nothing can hold me. All right, that’s pretty stable. Nicole really took a swipe. Sorry. All right, let’s bite into it and see if all the stuff slides around. Whew, hold on. I’m not really getting much slippage. I’m not getting a lot of slippage either but there’s a bigger separation between cold and hot ’cause you’re not getting the burger patty pressing down. Yeah. This is a good burger though. The toasted bun, man. I think we’re just all products of In ‘n Out. Yeah. That’s what I’m doing. It’s almost perfect but I almost don’t love the temperature contrast. I just feel like bottomings might help. All right, so let’s try bottomings. All right, everyone grab your bottomings. All right, someone jostle me, someone jostle me. No, can’t hold me. Can’t hold me, bro. Where’s the good side? Beast on the board, beast on the board. Ow! Sorry, I’m so sorry. You okay? Yeah. Okay. This one tastes better. Uh-huh. It does. It tastes better and I know exactly why. Wait, I flipped it though. I’m sorry. Think about the first- I basically just did the same thing over there. Think about the first taste that’s hitting your palate when you eat this versus that. Two totally different burger experiences. That’s, why is it so different? The beef hits the top of your mouth so you’re getting all that flavor, as opposed to this, where the first flavors you’re getting are the toppings and vegetables. Wait, this is a salad. This is a burger. Next, we’ve got a hotdog and a sandwich. This is a salad, this is burger. But I know what you mean though, toppings puts the vegetables first. Bottomings puts the burger first. Unbelievable how much better the bottomings are. Always bottom. Always bottom. Always bottom, baby. The bottoms on the bottom. Everybody, that makes our best at-home burger a 70-30 meat-to-fat ratio, multiple flips on the cook, toasted buns in butter, and instead of toppings, we’ve got bottomings. I actually learned a lot today. I didn’t think this would be the outcome but speaking of which, we all said what we thought the outcomes were. So let’s all reveal our wieners. ‘Cause there’s wieners on the thing. I believe, ’cause this is what I do at home, that it was gonna be 80-20 with three flips, untoasted bun, I thought I liked the steamies, and bottoming. But also, I would again like to take the time to reiterate again the fact that Tony Chachere’s Creole Seasoning does indeed rule super hard, ’cause that was good. And there’s a thick booty penguin. Yes, really proud of you. I guess I’ll go next. I said 80-20, one flip, toasted, and top. So I was basically wrong, I got one out of four, which is 25%. It’s an F minus. Yeah, I guessed 80-20, multiple flips, toasted buns, and toppings. I’ll deal with it. So far, the high score is two for four. We’re such good at cooking. My name is Trevor Joseph Evarts and I guessed 70-30, multiple flips, toasted bun, and bottomings. The wonder kid. He cannot be stopped. That’s me, I have swag ’cause I guessed ’em all right ’cause I’m built different. Let’s go- Your head looks massive. And burger. Well, I hope some of Trevor’s swag can all wash over you today. And I hope that we have taken the process of demystifying burgers, what some would call the hardest food to cook at home after all these years. Spending time with family and friends, that is truly the myth that munching is all about. And I wanna thank all of my trained and culinary professionals here and abroad for being with us here today. Why am I spitting noodles everywhere? Yuck, dang. It’s like uh, ooh. Am I the gross one of to crew? I mean. Every chef knows there are unbreakable rules in the kitchen but what happens when you actually break those rules? Do the food gods reign fiery vengeance upon you and your family or are they just arbitrary myths peddled from chef to chef, just waiting to be broken? To find out, this highly-trained team of super serious culinary professionals are putting them to the test because this is Myth Munchers. Myth Munchers! Kitcheneers, today we will be – You just spit all over us. Sorry. I’m so sorry. I’m so sorry. Oh my God. Can we get a wipe? Can we get a wipe? Kitcheneers, today we will be busting myths centered around pasta. There are many myths about pasta. Today, we will be focusing on four of them. The first, you must boil your water before you add the pasta. Who knows if you need to? They also say you gotta salt your pasta water salty like the ocean. BS I say. Myth number three, you gotta add oil to your water to prevent it from sticking. Might be nonsense, might be true. Today, we will find out. Number four, you gotta saute your pasta instead of just topping it. What? I won’t hit you, I won’t hit you. Do you feel prepared to take on the challenges? Is that a rhetorical question? It’s kind of like, I feel like you should. Yeah. We’re really just boiling pasta. We’re here. We’re like culinary professionals. What else do you have to do today? All right, so let’s check out the game plan here. So let’s check out the game plan. So first up, I have to fight Jake Paul. I really wanna do it. He’s been out there. I feel like I got the skills, I got the ingenuity. Also, this picture is definitely of him when he was 16 so I feel like I could easily beat 16-year-old Jake Paul. But anyways, this is something that I need to do. This is more of a personal journey, it does not concern you. Although I do want V as my cut man in the corner. You gotta cut me, V. All right, the plan here, boiling water versus room temp water. We’re gonna start pot with room temp water, see if you can just add the spaghetti. And you know, we’re all busy, we got things to do. Do you really need to wait for it to boil? Who knows? We’ll figure it out. Step number two, unsalted versus normal salted versus the thing that every single Italian American chef on Food Network, I see you Giada DeLaurentis, says you gotta do, which is make it salty like the ocean. So we’re gonna try like three different salinity levels to see what creates the most delicious pasta. Number three with oil, without oil. They say you gotta add oil to stop it from sticking. I don’t know if that’s true, you don’t know if that’s true. We’re about to find out. Step number four, tossing versus topping. You go to the old school Italian restaurants, they don’t saute the pasta, they just put the sauce on top and then you get a quarter cup of water on the bottom and I like that. I like to be able to drink my plate of pasta afterwards. But we’ll see if there’s anything scientifically that we can actually glean from the process of tossing versus topping. Are you ready to munch some myths? Yeah. Yeah. Okay, okay, well, here so everyone write down, take a card, write down what your predictions are. At the end, the winner will get my Fantasy Football trophy from 2018 that I never gave back. You have not given us writing utensils. V, you love spaghetti. I love spaghetti. I love all pastas. I’m a spaghetti fan too. What’s your method? What do you typically do? Are you talking about now or when I was a kid? ‘Cause when I was a kid, I would just break this and put it into boiling water. That’s the thing Italians will not stand for. We are not trying to have all the Italian grandmas in the world yell at us. But now you know, you wait for the water to boil, right? Yes, I do. That’s like a thing that you’ve always been told, don’t drop the pasta in, you’ve gotta wait for it to boil. It takes about eight minutes for water to boil, spaghetti takes about 10 minutes to cook. We’re using three liters of water here to eight ounces of spaghetti. So we’ve got one going right now that’s at a rolling boil. Should we just do it? Should we drop the s’ghettis in? Yeah, why not? All right, cool, cool, cool, let’s do it. I can’t break ’em. Don’t break ’em, don’t break ’em we’re gonna get yelled at. Can I break one? The Italians- Can I break one. If she breaks a single strand of pasta… No, you eat dried pasta, kid? Oh, that adds up. So much about you makes sense now that I know you eat dried pasta. I use it as a toothpick. I used to just pick my teeth with it. I can’t do that now. Open the lid, drop the pasta in. I’m a keeper. Stop eating that. That’s gonna give you digestive issues. It makes me feel like a real Italian. It’s gonna give you the tummy bubbles. Okay, I’ll put it away. Is that what you think real Italians do? I’m gonna hide this for later. All right, so I’m gonna drop the pasta in. We’re not breaking it, no oil, the water’s unsalted. This is just to test out the cook time on it. All we’re gonna do, we’re gonna toss it in some Parm, a little bit of butter just so we can get like a pure pasta taste. We’re letting it go for 10 minutes but the best way to check pasta, the doneness, for me, you pick it up, you pinch it, you make sure there’s no white in the middle. Oh see- What do you do? No. Oh, do you throw it against the wall? I throw it against the wall and then if it falls, you know, it’s not ready. We’re doing a mini Myth Munchers where V just starts throwing spaghetti at the camera. She’ll be like, it’s not done, it’s not done. All right, V, so this is done. This took 10 minutes to boil. This took 24 minutes overall when you factor in the time it took for the water to boil. This is at 22 minutes right now and I think it’s done but we gotta test to see if it’s done. Yeah, you know how we do that, right? You’re gonna throw this? Yes, I am. Here, take that, take that, take that. Okay, we’re doing it together? Yeah, yeah. One, two, three. Wow. It’s done though. It didn’t stick but it’s done. It’s done, no, it’s done. There we go, it stuck, it’s done. It’s done, it’s done. There we go, we’re good. Clean up, Trevor. Strain that, strain that, strain that. So all we’re gonna do now is we’re just gonna toss… Why did I put my hand over the flame? Why was that my first instinct? I’m just gonna heat this up a little bit and then we’re just gonna toss it a little bit. I’m gonna add a couple of tablespoons, I’m gonna add two tablespoons of butter and we’ve got 30 grams of Parmesan cheese. Why 30 grams of Parmesan cheese? Well, that is the level of Parmesan cheese in the Mediterranean sea. There are 30 grams per thousand milliliters of water. Okay, I’m back. All right, cool, cool. Toss two tablespoons of butter and that thing of Parmesan in there and then just give it a stir. Two things. The reason why I melt the butter, just to give us something nice. You know, I wanna make some nice pasta. I don’t have chopsticks. Oh yeah, also, I exclusively cook and eat noodles with chopsticks. It doesn’t matter what culture the noodles are from, I just think noodles taste best with chopsticks exclusively. Okay, now we’re throwing in this Parmesan? Yeah, throw in the Parm and give it a toss. Were you a buttered noodle person? No, I was a sauce person and I didn’t put anything in my sauce. It was just straight just tomato puree. Dude, I would just jump Prego. Prego, olive oil, and Italian herbs, such a good store-bought tomato sauce. But I always judged the kids who would order buttered noodles at restaurants. I never did it. Shall we try this? Yeah, yeah. This looks more proper than this one. Yeah, that just looks cleaner. Should we try this one first? Yeah. Dude, wait, you have to do with the turny twisty. No, I don’t twirl. I do it like a hurried person eating ramen for lunch. I take it and I go . Oh, I thought you were gonna show me your perfect swirl. See, I like to dig in there and get a whole load. Can I get more Parm? Where’s the Parm at? I want more. The cook on it isn’t bad. I dropped a noodle in there. Is that cool? You okay with that? No one’s eating it. The cook on it’s not bad. I wouldn’t taste that and be like, this is a crappily cooked pasta. But I’m curious to see if the one where we started with the boiling water is better. I gotta put my noodles down. Why did you take so… Why am I spitting noodles everywhere? Yeah, dang. It’s like uh, ooh. Am I the gross one of the crew? I mean. Let’s eat some noods. I was rubbing Lubriderm on my back in the kitchen this morning, so maybe. Now let’s try the one where it was boiled. So you have like all the noodles. Why are you slurping it like that? This is what you’re supposed to do to make it taste better. Try it. You sound like you’re eating a bug. Yeah, I’m like a Hoover, I’m like a Roomba. I don’t. Yeah, I’m the gross one, huh? I think I’m going for this one. Yeah, definitely, this is more uniformly cooked. This, you get like, it’s pretty noticeable how extra squishy the outside is. I think the water didn’t have a chance to penetrate. That said, it is pretty close. When you look at time though, if you’re doing this, if you’re not boiling the water first just to save time, you only save two minutes. If you’re trying to like, oh, I wanna hop in the bath, get home, toss your pasta in the water, then turn on the heat, it’s not that big of a difference. But for sure, this one is squishier. This one definitely has more bite to it. I don’t even love al dente noodles but this one to cook is just flat out more even. All right, V, so definitively, we are going with boiling water. Boiling water. Start your water boiling. It makes the pasta more even. We’ve gotta get the information to Nicole and Trevor. They’re over in- The secret Mason jar right here. You’re gonna fart in the jar? It’s the boiling water. No, but they’re gonna have spaghetti breath in there. Nicole- Hey. We have a Mason jar. Yeah. I wonder if there’s a message inside. Does it smell? Okay. Is it a fart in a jar? V said boil water. Josh said you owe him three bucks. And Josh also farted in it. Oh my God, I can’t believe it. So good thing it’s boiling water ’cause conveniently, we have three pots of boiling water here. Yes, we do. So, are you excited to salt some pasta water? I am. I tend to be a medium salter. I don’t believe in- Me too. Personally. The thing is, whenever they say salty like the sea, I don’t really know what that means. But I like to think that just means really, really salty but I don’t like my pasta water too salty. Yeah, I don’t drink ocean water. Yeah. So. One time I did and it was really bad. I had to go to the doctor afterwards. The doctor. Because I was at, what’s the beach? Santa Monica Beach. Yeah, don’t drink the water in Santa Monica Pier. Thank you, Nicole, for the public service announcement telling people not to drink the water from the ocean in Santa Monica. Yeah, it’s really bad. You get little bugs in there. Yeah. So we’ve got three different levels of salinity right in front of us. So we’re going to do an unsalted water. Unsalted , unsalted. And then we have slightly salted water, which is 12 grams per liter, which equates to three liters of water, which is 12 times three. You got it. Oh my God, I have really bad anxiety. No, you got it, you got it. I believe in you. 36, 36. 36, that is correct. And then we got hella salted, which is actually inspired by the Mediterranean ocean. Is that a water, is that a- It’s not an ocean. It’s a sea. Mediterranean Sea. I swear I’m smart. So it’s the Mediterranean Sea, which is 38 grams per liter, which is 38 times three. I can’t do that in my head. How long are we boiling this for, do you reckon? Nine to 11 minutes. Cool, so what do you wanna do for like eight minutes? I don’t know. What do you wanna do? We can play rock, paper, scissors. Yeah, are you ready? Do you go on shoot or do you just go on- I can do either, I’m flexible. I’m a Gemini. Okay, let’s go on rock, paper, scissors, okay. Okay, scissors. Yeah, on scissors. Okay, rock, paper, scissors. Freak! Yeah, get wrecked. Hey, where’d you get that dried pasta from? I thought you used it all. Where’d I get the… We got like 30 pounds of pasta in the kitchen. What do you mean? We’re doing pasta myths. What do you mean, where did I get the dried pasta from? Tell ’em the joke. Goofball. Tell ’em the joke. Tell ’em the joke? Why don’t we drain this pasta and I’ll tell ’em the joke. Hey, do you wanna know why they call it alimony? Because my ex-wife takes all of my money. Unbelievable, man. That’s my favorite. Any time I put a dry pasta noodle in my mouth, I immediately start talking like that, like an Italian guy. Like your name should be Vincenzo or something. Yeah, named Donnie Vincenzo. No, the first name is Vincenzo. What, what kind of first name is- Vinnie. Vinnie comes from Vincenzo. Is this your first rodeo. No, that’s ridiculous. Butta? Yeah, two. We’re gonna butta? Two. Two? Yeah, that’s what they did. That’s a lot of butta? I know, that’s what they did. And the cheese. Hey, Nicole, what kind of cheese is this? Parmesan. Is it Parmesano Reggiano. He does this everyday. This is no, this is unsalted. Unsalted, we’re up. Yeah, I’m pretty sure this is gonna be poo-poo. Yeah, poo-poo. Tasted like a poo-poo. Yeah, tasted like a poo-poo. Huh? Um-hmm? Can I spit it out? Yeah, for sure. This is so bland. Yeah, it doesn’t do anything for me. Normal salt. I got like three noodles. It’s okay, it’s enough. Um-hmm. That’s a lovely pasta. Delicious. I mean, that’s just beautiful. Um-hmm. That’s just, um. Goes down easy. Bellisima. Love it. Okay, hella salty, okay. Holy crap! Oh my- It’s kind of delicious but I can’t eat more than one piece of it. Oh my God. Yeah. You can feel it. That is so salty. I mean, it’s obvious. Inedible, inedible, so much edible. Perfect, perfect. So edible. Edible AF. It’s as edible as it gets. Yes, agreed. Shall we let ’em know? Yeah, let ’em know. You have like a, oh, what is that? Oh, you’ll see. Do you wanna be in the Mythical Kitchen? Yeah, we’re gonna fight. We’re going across, jab, cross, duck, uppercut, again. Jab, cross, duck, uppercut, again. Jab, cross, duck, uppercut. Now work the body, now work the body. All right, so- I’m tired now. Me too. I’m out of breath ’cause I was yelling a lot. So we’ve got this. This. They gave us a bowl of soup. It has letters in it. Sal Ted. Who’s Ted? That’s the name of our boxing gym. Welcome to Sal and Ted’s boxing gym. I’m Sal. All right, so salted won. So this is not salty like the ocean. Aw man, I wanted to eat that. Naw, I’m good. Oh, what is that soup called? It is not good . Oh God. Oh God. So now we’re testing the myth of oil versus no oil. So people say you gotta put oil in your pasta water so it doesn’t stick together. We have the salted water already boiling here. Do people know that original reference? Which one, oil? George Foreman. Welcome to Meineke Oil Care My aunties say oil. They all live on the East Coast and they go, oil. V, hand me the oil. I’m gonna drop a tablespoon of oil in here. Drop your pasta in that water. I’m dropping my pasta in this. They say the oil helps it to not stick together. I don’t know if that’s true. You know George Foreman named all of his sons George. That’s just- I can see you pulling that. Why would I do that? Having nine little Vianais running around. That’s too many unfamiliar names? Nah, you’d do it. What are you naming your kids? Oh man, I have a whole mess. Tell, oh my God. Girl, dish. Oh my God, the first one for my girls is Cleo. Oh, so cute. And then I have Mazi, okay. Mazi’s adorable. And then on the boy side I have Namir and Nael. Oh no, that’s the girl side, sorry. I’m gonna name all my children after famous literary characters. Okay, so gimme some. Throw ’em. Alex de Large from “Clockwork Orange”. I don’t know who that is. Baruch. No. From “He’s An Angel”. I don’t know who it is. Timone from “The Lion King”, the book version of it. The book version of “The Lion King”. That’s the only good one, yeah. Jesus from the Bible. I do know about the Bible. Yeah, so I’m just gonna have Jesus running around. Yeah, okay. My kids are gonna be super well adjusted. All right, so let’s check out to see if the noodles are actually not sticking in the oil. Let’s check out the unoiled. Is there any clumpage here? Not really. It’s kind of just spaghetti. Not really. You don’t need the oil in it to not clump it, you just need to not overcrowd your spaghetti pot. Let’s check out the oiled one. If anything, I mean- Cool, it just looks pretty. It does look pretty though. They look glossy. Definitely getting some sheen on it from the oil. Let’s see what it tastes like and see if it tastes any different. As far as not clumping though, oil doesn’t really seem to do much. Just put enough water in your s’ghetti, you dum dum. Yeah. Sorry, I called you stupid. We got the pasta drained. This is no oil, this is yes oil. It didn’t really stop it from sticking together. It didn’t really stick together naturally. Let’s see if it did anything for the taste. Yes. Are you gonna do the slurp? Are you gonna do the slurp? You gotta slurp it. Salt really makes so much difference in your pasta water. Wow. That tastes so much better than the first one we did. Yeah, like way better. That’s great. I’m having a lovely time. V, I’m having a great time. Good for you. This rules. Yeah. All right, so that was no oil. Let’s try to oil one and see if it did anything. I don’t know. I don’t know, this one’s kind of doing it for me right now. Are you tasting any difference? Yeah, I can taste the oil in these, like actually taste it this time. It’s so funny, yeah. It tastes more Parmesan clinging to these noodles. And this one, when you slurp it, it kind of like greases through the slurp. Which is fine for making- It just makes it smoother when you actually slurp it up. I like this one better. I do too. There’s literally a coating on this that I think the oil didn’t help it. I’m going no oil. No oil. And so definitively no oil wins. Definitely. All right, let’s do it. Let’s do it. We gotta get Nicole and Trevor back. All right, gotta get my trusty telephone. Ring, ring, ring. Uh, yes, you guys need to come back to the kitchen. Thank you. Tell ’em to get me two Frosties. Uh, no Frosties for Josh. No, get two Frosties, two large fries. No oil please. Hold the oil on the Frosty. Hate this place. Kitcheneers, through hot and nasty bad ass science, we have determined the best way to cook a sk’betti noodle. Now all we’ve been doing is butter and Parm but now we gotta talk about sauce. We gotta talk about topping versus tossing. Growing up, I exclusively ate top spaghetti, no tossing. But now that I’m a foodie, I always saute my pasta in the sauce. That said, I don’t actually know which one tastes better. So we all have our roles. Nicole, you are going to ladle some of that on top of the topping pastas. Then V, you’re gonna grate cheese on that. Trevor, what’s going on with you? I am the Wolverine. Trevor’s gonna keep being the Wolverine. And then we’re gonna top all that and then I’m gonna take this here sb’ghetti and I’m gonna toss it into the sauce and we’re gonna saute it a little bit. Is there a reason why you say it like that? What, sb’ghetti? Yeah, that’s what it’s called. Josh doesn’t know how to say spaghetti. The theory is that when you saute the pasta in the sauce, the sauce actually clings to the pasta, it cooks into it a little bit more. It emulsifies. Go for it. Oh, you want me to do it? All right. Yeah. So we’re just gonna bloop, bloop, bloop all that spaghetti in there. We’re gonna turn on the heat, then we’re just gonna toss it around a little bit. V, more cheese. V, more cheese. Okay, I was gonna ask how much cheese do you want. Don’t skimp on the cheese. This is me beating up Magneto. Do you know you have two lackies right here? Trevor’s not a lackey, he’s a goon because he’s got weapons. I wasn’t talking about him. What? What about me? Put me in the conversation, guys. You’re just in a white shirt next to a splattering spaghetti sauce. Have fun. I know. I got belt safes. I gotta kind of roll this. I am Logan. I’m just gonna load the cheese. Yeah, well that’s good, that’s good, that’s good. I used to saute all the time but now this is nostalgic to me and I feel like it’s gonna be really delicious. It’s really iconic. Is it? Like, this is Americana. Yeah, if you were to style spaghetti for a sitcom, you’d make it look like that, right? Yeah, yeah. Not all tossed in the sauce all fancy. No, no, no. That would be like for an HBO mast, like a Starz thing. Starz. Like this is so much more like ABC. This is Starz pasta and you put it in there and you’d do that little thing. And they’re like, pay 12.99 for Starz. There you go. Who watches Starz? I do. Hello, Power. Oh God, it’s splattering. Nicole, it’s splattering. All right, so we’re just gonna dish out the pasta. V, grate some cheese on that. We’ve gotta be scientifically accurate. Yeah, yeah, yeah, I’m waiting. I thought before we were measuring and now we’re just like, grate the cheese. Yeah, because it’s- Trevor’s the Wolverine. Yeah, because this is more of like, you know- Grate the cheese. This is a preference. This is the preference part. This is a preference thing. And also, I just wanted to eat some good old red sauce spaghetti. When you make spaghetti at home, did you all grow up with top spaghetti? Tossed. Tossed. Tossed? What’s spaghetti. Both of you tossed? Yeah. Yeah, tossed. My momma tossed. If you ate spaghetti, did you eat it like that or like that? I don’t remember much about childhood. I eat it with a fork. You just repressed all those memories? I don’t know that I repressed them more than I have the memory of a goldfish. Which one do you wanna try first? Which one looks more inviting to you? Oh, oh, oh you guys probably thought wow, I’ve been breathing easy for a Myth Munchers shoot. Nope, we gotta top it with a little bit of Tony Chachere’s. Why is it on the big hole? Why is it on the big hole? What? We gotta get the big hole, big hole, big hole. Yeah, yeah, you’re gonna dump it. Big hole always. That’s what my daddy told me. Can we cut that. What should we start with, tossing? Let’s start with top, let’s start with top. I kind of like the fact that you get the plain spaghetti with the sauce. I don’t wanna like toss my Panda Express with the rice. That’s a totally different- Wrong genre. Wow, surround sound, huh? Honestly, not really. I’m used to it at this point. If I get sauce on my face though, I’m gonna call the police. It’s a nice spaghetti. That’s a good s’ghetti. It takes all the energy in my body not to spit spaghetti right in your mouth. Spit that way. That’s good spaghetti. Um-hmm, really good. That was some good spaghetti. All right, sauteed. See if you can like really taste the difference, taste the sauce mixed in there. That one disturbed me. What? What is going on? You need a napkin. Hold on, can I just, exhibit A, here’s what I want. You got a quarter cup of water in the bottom of your spaghetti and then you can kind of . Uh-huh. It’s a little bit like a soup. I wanna hear all your opinions first. I prefer tossing because I think it’s a more cohesive meal. I can make more of it faster and my body gets nutrients faster. That’s interesting. V? I’m definitely for the tossing. I just like everything mixed up together. And then you know I gotta, yeah. This is the best part. Uh, is it my turn? So anyway, I like tossing because realistically, if it’s topped for me, I’m literally just gonna mix it in anyway. Yeah. This is so much better. This is very nostalgic and it still tastes really good. But literally, when you slurp, I don’t know if you noticed, I slurped a little bit, you literally feel the water coming off the pasta. When you cook it together, the sauce starts to absorb into the pasta. It makes it such a better product. Yeah. So this we are all unanimous, tossing, sauteing your pasta in the sauce, that’s the winner. Yeah. 100 P. 100%. Good news, all of the myths have been munched. All of the pasta has been eaten. And here we find ourselves with some final answers. We found out, you probably should start with the boiling water. Made the pasta nice, cooked evenly. You should salt it. Not hella salt it like the Mediterranean Sea but salting your pasta water does make a huge difference. We found out that oil, an absolute myth that got munched right out of this world. Don’t need to put oil in it. And also, tossing your pasta, sauteing it in the sauce, really does help versus topping. Trevor, what hath you predicted? Room temp water, we got salted, normal salted, with oil and tossing. So I got tossing and salted right. I’m pretty upset with my performance today. I’ll try to come back harder next time. For all the swag gang out there, I love you guys. Thank you for always supporting me. Ha ha, a mighty effort indeed. And Nicole. I believed that boiling the water, salting the water, not putting oil in the water, and tossing it in the sauce is the winning combination. Not to brag but, I got it all right! What? Boiling, salted, without oil, and tossing. Okay, can you follow up that? Well, rub-a-dub-dub. V, what say you? Boiling water, salted, with oil, and tossing the sauce. So I just got one wrong. Can you ask? Oh Josh, what did you guess? Oh my God, Nicole, wow, I’m so glad you asked. My name’s Nicole and today’s winning dish will be unboiled, lightly salted, no oil, and topping . Was that a good Nicole? I got two out of four. Nicole, you are the grand Myth Munching champion. You get my Fantasy Football Trophy from the Dell Playa’s Club 2018 Championship. Drafted Mahones on a lark. It worked out, I will deliver that to you. Where is it? Do you wanna get it from my apartment? You’re gonna give it to me- a present that I won today tomorrow? Yeah, but you don’t keep to keep it, you just hold it for a day. This is so- Well, everybody, thank you so much for helping us bust pasta myths out here. Now, I know what you’re thinking, pasta, boiling spaghetti, one of the hardest dishes in the world. And I know sometimes it can be intimidating but when you have good friends by your side, good food on the table, any myth can be munched. And that’s from us here to you. Welcome to Thunderdome. 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. Myth Munchers! So here’s the thing, V has the plucky confidence of Drew Barrymore, Nicole, the natural steely elegance of Lucy Liu. 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. Sorry, kids. What the heck, man? You actually, if anyone would be Cameron Diaz- That’s a lot. 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 Joes. 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. That’s coal. So I think I can live forever. It’s coal. Yeah. No, that’s fine, my nips like to be cold. And then here we go, foods that I would not swim in. Shakshuka, it would burn my holes. You can see right there, burn my holes. Sushi seems pretty disrespectful. Potatoes… What is this, a joke? What do you think, I’m funny? What kind of funny? Like funny ha ha funny? Like funny, like Rita Rudner funny? What are talking about? He’s doing a whole “Good Fellas” thing. What is he talking about here? Joe Pesci. I don’t know. Okay, okay, grilled cheese myths. First up, we gotta start with bread. What is it? How is it made? Do it 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 doing something that I have 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 Costcos, not a sponsor. Very passionate. And then third, we’re going artisanal loaf. I mean, something you’d buy from the actual bakery section that you’ve gotta cut yourself. See if that actually improves your life or if you’re just pissing at windmills. That’s not a term at all. Step two, now we’ve gotta go on 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’re like, smear the mayo on the bread that gives you the nice crust. I don’t necessarily do that. I also butter directly in the pan ’cause I like my grilled cheese with some of the butter. And then we’ve also got spreading butter on the bread to see if there’s any difference between those. Third up, toasting both sides. That is what Gordon Ramsey criticized me for doing but that has been my… Don’t laugh. Yeah, in that whole video, that’s what you cared, the double-toasted bread? Yeah. And he called me some weird things. Only one side down. Upside 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’ve gotta get into the cheese because cheese is what? Imported. Cheese. Cheese. It’s all of those things. So we’re doing Kraft singles. That’s the classic, really melty. Then we’re going real American cheese. Kraft American singles are obviously pasteurized, processed American cheese product. We’re doing real American cheese versus cheddar. Cheddar, the yellow kind. Yes, I believe we got the yellow kind. I think so. I hope so. Oh, good, good, good. Yeah, I think so. Myth Munchers, do you feel equipped to take on this challenge? Absolutely! Do you feel equipped to have like a beautiful ’70s blowouts and take on weird villains doing stuff and team up together using your power of womanhood? Yeah! Let’s do it. 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 then also loses in the next four episodes, you will be crowned the ultimate Myth Munchers loser at the end of this little season we got here. Really? And you’ll have to wear the Kirsten Dunst cap. Aw. We still have that? Yeah. That’s crazy. Still married to Jesse Clemons. He does Good Work. Who? Good Work and Power of the Doll. Who’s Jesse Clemons? I saw that! Nice. Weird. Yeah, yeah. Not a Western. We’ll talk about it later. Let’s get to Myth Munching. Myth Munching. V, we 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? Um, no. For either? For me and Nicole? That’s true. It’s gonna be a long day everybody. All right, so right now, we got classic Wonder bread. This is what a lot of people do with their grilled cheeses. Real simple, real processed. We got this grocery store sourdough, San Luis. It kind of just looks like the evolved, Pokemon version of this bread. Ah, that’s a good point. I didn’t even realize. Right? Like this is Pikachu, that one’s Raichu. Look at me knowing stuff. And then we got this here. This is an Everything Bagels season loaf. We got this from Pavilion. Shoutout 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 unwrapping cheese and then just making little sandwiches? We 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 weren’t in a nice space. Yeah. Buy a griddle for your home though, it’s nice. This has been a good investment for us. Is there a amount of cheese that you like on your grilled cheese? I think I go pretty modest with it. 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? Maybe two slices spread across the sourdough. Okay, cool, I was thinking the same thing. Do you use like these nice artisanal breads for your sandwiches? No, I’m a basic bee. Yeah. But I don’t use Wonder bread. We never had Wonder bread in the house growing up, we always had a wheat bread. Yeah, that’s the thing, We omitted wheat bread ’cause 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 & J on wheat bread and really enjoy it. But like a grilled cheese for me, you can’t do wheat. Yeah, yeah. I’m ready. Put like two slices of cheese in there. Okay. This is good. This is like one of those artisanal breads that’s not gonna be shaped right. That’s fine. We don’t like regular shapes anyway. Yeah, throw another slice of cheese on there. And then we’re just gonna butter the hell outta this griddle right now. Yeah, it’s getting hot and steamy over here. I like how I said, we’re going low and slow with the butter just singes on there. Just throw more butter in it. We’re gonna drop the heat a little bit. We’re gonna go low and slow about five minutes on each side, really try to get that going. And then we’re gonna test stuff with the butter later. Just start dropping ’em down. I like how we’re just reaching across. I don’t know, dude. You have a whole sandwich in front of you. All right, get those down. Get those down. All right, we gotta wait for these to cook. All right, V, now it’s time to flip. Now, I’m gonna do this- Yeah, I’m ready, I’m ready. Butter, butter, butter, butter, butter. Butter, butter. Is that what we do at home. Yeah, what’s happening butter? That’s looking nice. And you just slide the butter underneath on all of these. I feel like a DJ right now. Is there something to scratch? Yes, there’s something to scratch. Butter? No, you just press a button. That’s what DJs do now. There’s no more scratching involved. Oh yeah, duh. What are your thoughts looking at these right now? I like how this one crisps up a little bit more than the Wonder bread ’cause this all… I’m not an edges person when it comes to bread. I don’t like, I like a little. You want the filet of the bread, the tickle point of the bread. Yes . The interesting thing about this is I think the Wonder bread actually has more sugar in it so it crisps up faster. So it cooks quicker but that means you’re not gonna get as much crispiness. It’s sourdough and a lot of butter soaked into that, that’s real crispy. Yeah, but that one’s kind of like almost too perfect. It’s like pitch perfect. It’s like the food style that’s like you see a nice Thanksgiving table in Cooking Lite magazine when you’re at a Pavilions, where Bob works. Shoutout to Bob, we love Bob. We keep talking about Bob. Do I need to meet Bob? You need to meet Bob. We should all meet Bob. We should have Bob in. All right, cool, so now we’re just gonna let ’em go until the cheese melts. Yeah. And like cheese melting through the bread, that could be an issue because we’re gonna get a lot of steam creation from something like this ’cause it’s lighter, it’s more porous. Sourdough is 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 like eat the damned grilled cheese? All the time. All the time. This is our job. This is the only way we know how to make money. Like I don’t know. What are you gonna do, go work for Chili’s? All right, we got the three breads off the griddle. All the cheese got completely melted. But this Kraft American singles so, it’s not- It’s supposed to do that. It’s supposed to do that. That’s the only reason you would use Kraft American singles. If you look at the difference in all of these right now, white bread, Wonder bread, got a little bit darker than the other ones under the same time constraints. It was about eight minutes total to make these. But that’s it, they all look classic grilled cheese. Yeah, they all look beautiful, they all look edible, we’re good. They smell nice. All right, grab the white bread, let’s go with this first. Okay, I will be dipping mine in ketchup. I have sriracha. Cheers. Don’t judge us. Don’t sit there in your ivory tower and you look down on us. You gotta take a regular bite first so you remember what a grilled cheese tastes like. You want 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 like it. We got the parents from the same era who was like, you get lowfat Cheez-Its and whole wheat bread and it’s like, that’s health. Yeah, my dad had cholesterol problems so my mom switched everything in the house. And that’s good, it’s nostalgic but- I’m over here eating the whole thing. I know, this didn’t spark any Ratatouille moments for me. You know? No, no, no. All right, grab a sourdough. It’s nice, it looks like the butter almost soaked into this more. Like this created like a sugar crust on the white bread. Oh, I’m curious. Oh. Hell yeah. Hell yeah, San Luis sourdough, you are a powerhouse. That’s money. I’m just eating straight butter with this. I like it.- It’s not a very sour sourdough, the grocery store sourdough bread. That was good, so 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. This is incredible. It got a little everything, you’ve got the seeds on the outside. It’s all about how the… Oh, okay, never mind. Nothing happened when I ripped it. Get outta here, too light. It’s way too light. It made it too light. It doesn’t have the same reaction as sourdough does. Would I still eat this any day of the week? Absolutely. But to me, there’s a clear winner, right. Um-hmm. San Luis sourdough, you stay undefeated. Truly are the best grilled cheese bread. Then we’ve got to communicate the results to Nicole and Trevor. Yeah, I’ve gotta practice my put pocketing. You mean pick pocketing. Put pocketing. Put pocketing? Yeah, 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. Yeah, I forgot how to do that, start that. I know, it’s kind of hard. Who put this grilled cheese in my pocket? Oh, V’s been into put pocketing recently. She told me that. What the heck is put pocketing? Don’t worry about it, it’s not that important. The sourdough one, which is very important- This is sourdough. What a trip. What an upset. Sourdough bread. I mean, never would’ve thunk that would happen. I don’t think I guessed that. I didn’t either. So I’m sad, but I’m excited for the opportunity to try something new. Okay, 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 that we need. We don’t have an fire here so how- Heat, heat, heat, okay. 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 what we did the first time, where they put butter directly on the bread. Sure, for the crust. And then some people use mayo. Yes. Which I don’t get and I’ve never done that. But it’s cool. I’ve done it a few times and its’ quite efficient. Who knows? Do you wanna mayo up? I can totally mayo up. And I’ll start bread buttering. Let’s do it. Have you ever had like a grilled cheese with goat cheese and Gouda and all that fun stuff? Nah, that sounds bad. Really, you’re not that adventurous? I’m pretty much, I’m a traditionalist when it comes to the grilled cheese, usually. I like American cheese, whether it’s Kraft singles. I usually use craft singles. If mayo wins I’m going to 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. Well, maybe the eggs will make it super crispy. But I feel like I’m gonna miss the butter flavor. All right, so I’ve got that bread buttered. I’m done too. Cool, so we can pan, do we wanna cheese ’em up- Let’s cheese ’em up. And then get ’em going? Let’s do it. Do you mind passing me a plate? Please, take some cheeses. Okay, I think they put two. I think they put two too. So let’s do it. I love Kraft singles. If I steal one, is that bad? No, I think we’ve got extra so I wouldn’t even worry about it. Nice. And then we need this. Nice, nice, thank you. And then we butter up the middle section. Go for it, go for it, nice. Uh-huh, that’s perfect, that’s perfect. And then some butter? Gorgeous. You wanna throw it in? I’ll throw it in, I’ll throw it in. One, two, three. We gotta do this fast. Press. Beautiful. Wow! All right, we’ve gonna give ’em a flip, Nicole? Yeah. Flip ’em up. I’m ready. I’m ready, I’m ready, I’m ready. You’ve got it on a spatula. I don’t want it all- That’s okay. So what you’re gonna do, I’m gonna lift this and the you’re gonna butter it. Okay? Okay. Go, go, go. Three, two, one, gorgeous. Yeah. Oh, those look good. And then, mayonnaise, whew! Wow, look at the crisp on that crunch. Wait, you know what’s crazy? Look at the crevices of mayonnaise that didn’t touch the heat. They’re a little white. Yeah, that’s weird. I don’t know, it kind of looks sexy. It makes me wanna go exploring. Do you know what I mean? Yeah, you wanna explore the crevasses of mayonnaise? Freaking weirdo. Trevor, I really miss you. I feel like you and I just don’t 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. I don’t like that idea. Nicole isn’t much of a gamer. Nicole, I found these in my pocket. I think one of ’ems ketchup and one of ’ems sriracha. 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. There isn’t any spillage or anything. I haven’t seen her. Did you see my Halo shirt too? Yeah, you wanna show it off to everybody? Yeah, it’s pretty cool. So these are goblins. Yeah, this is master chief, okay. All right, so do you wanna start with bread and butter? Sure. All right, let’s go. It looks a little underwhelming. Yeah, I’m not super- Cheers. Cheers. Well, I gotta go, you gotta go dry bite first. Okay, I’m not super- Cheers. The sourdough was a good choice. Sourdough is a good choice. Decent crunch, descent crisps. I don’t know that we’ll have something to compare it to until we try something else. Yeah, we should start with a constant. You should go with a constant next. I’m gonna let you swallow. Um-hmm, all right. You have a seltzer? A palate-cleansing seltzer? And there’s one thing that I know is that I love grilled cheese. Yeah, me too. That was really good. I’m really loving this experience. And you know how big my grilled cheese is? How? Microwave. What? Good. Does this taste more buttery do you? I had a little bit more of a buttery flavor. The milk solid in the butter sit on the griddle at a higher rate so it gets toastier and more butterier and more nuttier. This is 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 mayo on my hand. You’ve got some splooge. I’ve got splooge from the crevasse. Do you like this? It’s not as crispy. Um-um. I’m really missing the butter flavor. There’s a tang that does not satisfy the grilled cheesy, buttery, delicious fattiness that I’m looking for. Yeah, like really missing the buttery flavor. It’s a proficient grilled cheese but I kind of like the pan butter. I like pan butter. What a trip. What a trip. That’s incredible. I was right, pan butter, pan butter. I think we should let Josh know that pan butter won by commenting on one of his old Facebook pictures. Oh, okay. He’s wearing a suit and he’s leaning and he looks like a real jabroni. Wait, 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 jabroni. 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 the cheese to the toasted bread because that ups the melting coefficient of the… I don’t know. It’s what I do, I think it works ’cause this creates like a protective layer for the cheese. So like get a little bit of butter in there. Just like yeah, yeah. Just a little bit, a little bit. I’ll 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. It takes like an extra two minutes. But you know what? I like doing it. I’ve been doing it for a while. I think it’s gonna work. All right, so we’re gonna go ahead and we’ve got one side of this toasted. Okay. Here, take some cheeses. Add cheeses to that one. I’m gonna add the cheeses right to this. And 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. I destroyed this cheese, I’m sorry. Nah, you’re good. I got some cheese on the hot griddle. Okay, are we ready to butter. A ton more butter, yeah. We just need more butter. A ton more butter? I love the fact that butter in the pan won ’cause that’s what I pick and that’s what I do all the time. It 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 win this. That’s a lot of butter. Is that okay? Yeah, yeah. That’s perfect, that’s perfect. All right, so we’re gonna let these go. I wanna time how long it takes this cheese to melt versus this one. ‘Cause American cheese, it’s not hard to melt it, but that said, you can go hotter and quicker when you pre-toast that. Four minutes. Four minutes, count. Four minutes. I can do it in three. All right, V, we’ve gotta flip ’em. If you see right now, they’ve been cooking for about three minutes, the cheese just melts on ’em both. So that kind of like kills… Stop fingering the hole. Why are you fingering the hole? I wasn’t. Get your fingers- It’s just warm in there. That’s not an excuse. That’s not an excuse. All right, we’re gonna flip ’em. The cheese is melted equally on both. The cheese did start melting earlier on this one but ultimately, if you’re not worried about cheese melting on your grilled cheese, grab more butter, grab more butter, grab more butter. Oh, I was gonna do it for you, but okay. Now this is, hold on, this is this one. Here we go, I got you. This is that one. Yeah. So 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 because you can’t really see it that much, I think. Good and ranchy. The updates to 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, it seeped into the bread more. We don’t know, we don’t know. Kind of, not really. Grab the toasted. Grab the toasted both sides. Here I have ranch with a float of hot sauce. Oh no, I gotta go dry. Let’s suck it out. Wait, don’t, okay. Now we go dry. It’s buttery. You’re getting more butter on the inside. I don’t it created that protective layer that I thought it would. But maybe more butter’s just better. Okay, this is not toasted. Okay. Classic. Yeah, looks the same. What do you think? Where’s your head at? I just taste straight cheese and that’s it. It’s just like cheese and bread. But did you like that better than this ’cause I kind of do. I kind of do too. That one’s almost a little bit overwhelming. There is literally, there’s just too much butter going on. Yeah, and 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, ’cause I thought you would. That was my whole beef with Gordon Ramsay and 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 gotta call out to our homies so we gotta get our intern in here to do it. You on Wikifeet yet? No, I’m not. Okay, intern. 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 cannot 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 the 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. This is so fun. All right, so first up, we’ve 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 freaking 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’ve got good old fashioned cheddar. Sargento. Italian cheddar. Italian cheddar. Is that oil? And now we’ve got our condiments. V, you’re sticking with sriracha. Yes. I’ve got some cold marinara sauce right outta the fridge. Nicole got truffle mayo. Trevor? This is juice from a jar of pepperoncinis. It was good. It was pretty good. Tell us in the comments who won the condiment battle. It’s me, it’s me. Pepperoncini juice. Dig in, let’s start, choose Kraft, no, no, no. Everyone knows Kraft singles. That’s the nostalgia one. Okay. Let’s start with cheddar. Let’s start with cheddar. Dang. Oh, we’ve got the cheese pull. It 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. Not really. But ti doesn’t satisfy the grilled cheese for me. Um-um, no. It tastes not enough like processed cheese. You’re right. It’s like bland almost. It’s too cheesy. I need the process. Get it in the pepperoncini juice. Dip in the cold marinara sauce. It tastes like pepperoncini juice. Little Caesar’s crazy bread. I’m gonna try it. The pepperoncini 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 nostalgic grilled cheese itch. So now it’s almost like what’s coming in between? All right, let’s grab American. This is Boar’s Head American. Boar’s Head. Boar’s Head. Yes. Mm. Oh my gosh. I surprisingly really love this right now. A little bit more chemicals in that one, a little nicer. Good chemicals. All right. I don’t now, man. I got a feeling about what’s about to happen after we try the Kraft single. All right, 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 think- I like American and the singles 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 Boar’s Head American, I was like, I’m craving the Kraft singles right here. It almost tastes like box mac and cheese. Yeah, all three of them are really good. But there’s something about the Kraft single that just, I just wanna eat it. It just makes me want it in my mouth. It’s addicting. It’s delicious. I don’t care if it’s fake cheese, real cheese. Like my daddy always says, if I can touch ’em, then they’re real. That’s a real thing he said to me. Y’all, I think we have found our perfect grilled cheese today. I think we have scratched some nostalgic itches. I think V and Nicole gotta go do something in that bucket over there. Don’t turn away. I’m just gonna take my Lactaid 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 like second trimester, baby. I’m birthing a little gluten baby. That makes our winning grilled cheese sourodough 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, AKA N. Money, AKA Moneymaking Enayati and my first thing was white bread, my second thing was bread buttered. Number three, not like Boar, and number four, American or ambrikay in Farsi. I got one out of four. Pretty poor showing. Disappointed in you, so is your family. V, what you got? At ChefVZ 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 is a little less disappointed in you but still, you know, you got some work to do. Trevor. Hello, it is me, T Money. And I chose the Kraft, white bread, butter in the pan, toast both sides, and Kraft singles. And this is me cheesing. Josh, what did you get? I just think that there’s problems such as in Iraq, as well as people all around the world, not having access to maps. Hey, my name is @ChefVZ. Follow her on Twitter. She mostly posts about IBS. I guessed sourdough, butter in the pan, toasting both sides, and ambrikay in Farsi. I got three out of four. What? I got three out of four. Sourdough, pan butter, 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. Yes. You can’t count. He can’t read. Josh can’t read! I can read, I can read. I struggle with tactile sensations. You can’t read or count. I got a 740 on the Reading Comprehensive SAT. Clock that! Who cares? Nobody takes SATs anymore. SATs are outdated. Yeah, yeah, yeah racially biased too. Okay, so where’s that leave us here? That leaves us with Nicole being the loser and the three of us- Nicole’s the loser! Nicole’s the loser but here’s the thing, sometimes when you win, you actually lose or tie. Sometimes when you lose, you actually tie or 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 pepperoncini juice or Nicole’s truffle mayo that smells like farts? The farts could’ve been me as well. No, no, no, no don’t mix the batters. Don’t mix the batters. Oh here, I’ll finger it. There you go. Every chef knows there are unbreakable rules in the kitchen. But what happens when you actually break those rules? Do the pancake gods reign fiery, syrupy vengeance upon you and your family? Or are they just arbitrary myths peddled from chef to chef, just waiting to be broken? To find out, we’ve assembled a highly-trained team of culinary professionals to put them to the test because this is Myth Munchers. Myth Munchers! Myth Munchers! Yes. Yeah. Are you awake? Yeah. Yeah, we’re awake. Huh, do you guys want some pre-workout? Do you wanna get all riled up? No. No, I don’t. That is what we call, in the industry, a bit, Josh. A little bit. Speaking of bits, let’s get into busting some pancake myths. So first up, we’ve got the org chart for raccoon incorporated, my raccoon services company. This is a full, top-down raccoon services company. At the top, of course, we have me as the chief executive officer. I do take a big bonus. I to make 700 times what the average salaried employee makes at our company. It is problematic and will be ousted. But we’ve got Chondra at the top in human resources. Really skilled manager of people. Because what’s the one problem with raccoon-based industry? Everyone steals each others’ trash. Everyone steals each others’ trash and that’s why Chondra’s at the top and of course, we have Trashburn Garbageson. He’s actually for Sweden and he works in our Gotaboria office. We have Raccoon Jones, our business analyst, Tilda McGillicuddy, of course, head of accounting. She came from KPMG. You skipped him. Yeah, Henry B. Penny weather, project manager. No one really likes him but God, can he manage raccoon projects. All right, so now that that makes sense, I don’t know where y’all fit into that necessarily. Thank you. Pancake mix. There’s a lot to be done with pancake myths here. I make a lot of pancakes at home. Most of the time, just mixing mashed bananas with protein powder but we’re gonna do real pancakes today. So we’re testing the methods on how you actually mix the batter together. We got a hand mixer versus hand whisking versus a blender. A lot of recipes for blender pancakes out there but who knows what the agitation is going to do to the supple glutinousness of it all. Supple glutinousness. All right, now we got buttermilk versus whole milk. You go to a Denny’s, you go to an IHOP, they’re like, “Our old fashioned buttermilk pancakes”. Who knows if you actually need buttermilk. Buttermilk’s hard to find. Why are you always beeping at me? Then you’ve got rested batter versus unrested batter. I have always been of the camp that you gotta rest the batter to get the sodium bicarbonate some time to activate. But also- You actually rest your, I can’t imagine Josh making pancake batter at home and then be like, no, I’m just gonna let this rest here. I do, I do. I know what he does. He goes on his meetings. Yeah. He goes to his meetings. It’s pooing is what they’re talking about. I don’t know how to poop at work. Grab your cards. You can write down your guesses on what you think the winning pancake is gonna be. Right now we’re treating this as a one round, sudden death grudge match where the loser has to dance to Yoinky Spoinky with pancakes on their head. It’s silly, it’s whimsical, it’s fun, it’s Mythical Kitchen. Open a little wider. No, no. You have a bicuspid secular occlusion on the third- No, no. Sorry, sorry. Nicole I know you’re an amateur dentist but like- I have a passion for amateur dentistry, sue me. Don’t sue me- I will sue you. For medical malpractice. No, I know your brother. What’s up, Sal, don’t sue me. Anyways, pancakes. Hey, how do you make pancakes at home? I barely make pancakes. I’m not a pancake eater, I’m not a pancake maker. I grub with a nice little box mix my dad would add water to. Yeah, Bisquick or Krustee’s? Neither. Wha? I’m a Krustee’s man myself. Yeah, you are a crusty. I’m only crusty ’cause my ear wax is dry. So pancakes, most people are probably making it with a whisk but that’s how you get a lumpy batter. And who knows if that’s good or not but I personally want a nice, smooth, pancake batter. Really? I’m all about the lumps and bumps. You like the lumps and bumps? Can I tell you why? Well, we’ll see who makes a better one. I think I know why the lumps and bumps are better. ‘Cause beauty lies in imperfection like Lau Tsu said? No, I think it’s because the way that the clumps of flower react to the baking powder and it allows for nooks and crannies of air to be released. Like a pizza dough, like a bubbly pizza. Yeah. Like a focaccia. Yeah. You want the imperfections. Yeah, imperfection’s a good thing. We’ll see. That’s why we’re putting it to the test. We’re also doing a blender because there’s a lot of recipes out there for blender pancakes, where they’re like save time and throw on a blender. And that’s the thing about kids, they don’t wanna work these days. I’m used to crepe batters being made in blenders. Oh, pancakes are just American crepes. So let’s get to it. Right now, we got all the dry ingredients separated. This is baking powder, baking soda, sugar, salt, and flour. We got the full written recipe down in the description there. We got our wets already mixed here but we’re not doing that for the blender ’cause the whole point of the blender is you can chuck it in there and turn it on. Boom, bingo, bango, done. Isn’t this just like this, kind of? Aren’t they like the same thing but this is also this? This is not the same. But these are not the same. Well no, but if you’re strong enough, you can . We’re all just using buttermilk. We’ve got buttermilk, eggs, melted butter. Should we start doing it? Yeah. All right, I’m gonna go- What should I add first into the blender? I’d say go wet makes more sense, right? And there’s also a question of do you add wet to dry or dry to wet. Typically, you would add dry to wheat for baked goods. But pancakes, I found that it really doesn’t matter. So we’re just doing the damn thing. Should I add the butter in too? Yeah, drop the butter in. You’re not worried about it seizing. I don’t think so. I think once it all gets blended, there’s enough agitation. Oh, that makes sense. So the idea is that like with a hand mixer, you might get a little more air whipped into it. That’s a thing people seem to enjoy. Yours is looking pretty good. Looking good, we’re gonna drop the melted butter in there. Oh God, it’s fast. There we go. I’m just doing this on high. All right, this is, it’s looking about good to me. It’s got a nice thick pancake batter. I want it nice and thick. Give this a little bit of a whisk. Drop that in there, make a nice little well, stir hard. I’m already bored. Hand whisking, who wants it? I’m shy, I can’t do this one. What? Can we switch? What you’re not doing the jimmy motion? I was and- This is called cooking. There’s nothing weird about it. I made eye contact with some people on the other side. Thank you. I’ll make more eye contact than you’ve ever seen. Look at these different viscosities. Well, we got a nice little lumpy boy right there. We got a smoother boy right there and then this is the blender. Yeah, wow, that is like really, really thick. This is gonna smell like, the only difference is it’s gonna smell like protein powder ’cause I make a protein shake in this blender every morning. Oh, man. Just don’t let that taint your mind. It won’t, it won’t’. It smells like old dairy in my car. Great, let’s get these cooked up. I have a confession to make. I’m not very good at making pancakes. I will be your pancake guide today. Thank you. So what we’re doing. We got our pancake batters here. We’re gonna do exactly a half cup. We’re gonna drop them in and then let them settle into a perfect circle, it should work. We’re gonna spray a little bit in the pan. You can cook ’em in butter, you can cook ’em in oil, whatever. But this is what we’re doing as a little constant. Nicole, yes, question. When you say perfect circle, what does that mean? Well, here’s the thing, what does perfect mean? Nothing. Nothing. No one’s actually perfect. So we’re gonna try our damned best. Okay, I’m not really good at making circles. We’ll figure it out, bam, go! Okay, okay, hold on. We pre-lubed… What am I, I don’t wanna go lefty. Damn. Oh, sorry. This blender batter is kinda lumpy too. That’s a good thing. Oh yeah, that’s nice. Okay, this – We haven’t rested the batter. We’re gonna cook it until we see little bubbles form. What the, dude. No, you just drop it in, gravity does it. Oh, I’m sorry. What the hell? How am I supposed to, I don’t make pancakes. Because I said it. Josh, I’m good at so many things. Pancake baking is not one of them, I’m sorry. Like this? You just do it and it forms a circle. Look at that. I’m sorry, Josh. I should listen to you more. No, hey, no, I shouldn’t be. Well, no that’s not really a circle. Maybe, hold on- No, no, no, no don’t mix the batters. Don’t mix the batters. Oh shit, I’ll finger it. There you go. Oh, my God. But these all got bubbles, I’m gonna flip. Okay, I’m not really good at flipping things. You want me to do all of ’em? Oh, I’m sorry. Never mind, never mind. Nicole. I found it. You have earned the power of self-confidence. Did you just spray the top with Pam? Yeah. Weird. Pancakes is done. Let’s pull ’em. Oh, that’s cool. Shoot. Should I try that? Nothing blended. Yeah, yeah, we know how you mixing ’em up. We’ve gotta do a little, yay. Wow. No, I can do better. Don’t show them the failure. Hi, Nicole, let’s flip these pancakes. Wow, 10 out of 10, that was dope. Whoa, okay. Got ’em. All right, we’re gonna let these cool. Oh no, no, no syrup fresh. Do we syrup fresh? Yeah, yeah, syrup fresh. Do whatever you like. I’m gonna move this out of the way. They’re not too hot to eat, right? I think they might be too hot. They’re not too hot to eat. We got fake maple syrup because the real stuff is not as good as the fake stuff. I love fake maple syrup. If I can put ’em in my mouth, they’re real. Oh my God, you atrocious man. What should we start with? Wait, I’ve gotta dig around for my fork. All right, let’s try the hand-mixed one first. Let’s cut it in half and then see a little, see like a little cross section. I’m sorry . See if you can tell the dough structure. I made a mistake. How about you show them the dough structure and I’ll cut you a little bite? Yeah, let’s see where we’re at. I’m eating this with my hands. It has a nice rise to it. It has a nice kind of wet batter. You see if we pull it apart. Make sure there’s any lumpies in there. Very few lumpies. I also see very few little air pockets. Very few air pockets, yeah. Mm, that was a phenomenal pancake. That was a perfect little pancake. Nice pull to it, nice chew. It does have a little bit of a slimy aftertaste. Do you taste that slime? Just kind of like a residue on my tongue. Is that the corn syrup in the syrup? I don’t know. No, I don’t think it’s the syrup. I think it’s the actual dough. It kind of lingers in the mouth a little bit. It’s not like a very bready pancake. Um-um, it’s not bready. It’s kind of eggy. Okay, let’s see what the hand whisked does. This honestly looks a little bit fluffier. Like a little bit of a rise. It does look, yes, I think that’s because it’s the hand whisked one and you can see much more air pockets. Interesting, interesting. It looks like an English muffin, kind of. Sure does. It’s got a nice little bready rise on that one. These were all cooked at the same temp, same time. I’m kind of into it. Dang. Why is that one better? That’s better, right? It’s getting a little better. That’s a trip. I don’t know if there’s something about not agitating the batter as much. I think so. Really more gently folding it in with the hand whisking. Yeah, for sure. I’m just eating with my hands. I don’t know. We didn’t have breakfast so it’s okay. Yeah, I’m so hungry. Yeah. Okay, blender. Blender, it feels flat and tough and wet, just like my mom. All right. I’m sorry? What the hell? Where’d that come from? Yeah, it collapses in on itself. It looks like a crepe. It looks like a crepe. Very similar to a crepe. Yeah, literally the batter though, if you look at it, it’s almost kind of bready- Not a good bready. And the way you’d pull a ciabatta apart. Yeah, it’s not a good bready, it’s a bad bready. Yeah, this is literally denser and tougher. Um-hmm. We learned something. Hand whisked wins. Science, hand whisked wins. All right, we gotta tell, we gotta tell what are their names? Vever and Tee. Vever and Tee, we gotta tell Vever and Tee. Nicole, open up the oven. I can’t do it. One, two, three . Trevor! All right. T, what are you doing over there? Oh Vever, I thought I heard something from the oven. Okay, wow, it sounds like hand whisked. I think that’s what they said. Hand whisked. But before we get into that, you might notice that V and I are rocking some pretty cool T-shirts. Look at this, we’ve got a new Mythical logo and it’s right here on both of our shirts. And you should go check it out. We got hoodies, we got T-shirts like these- We got joggers. Joggers too. Those are like sweatpants that got a little cuff around the bottom. Just go check it out at mythical.com, mythical.com. Mythical.com, go fast, go check it out. But let’s get into some pancake mix. Yeah, we need aprons though- Yeah. ‘Cause it gets messy in here. We are testing whole milk versus buttermilk. My favorite, Vever. Yeah, Vever, Tee. I’m Tee. We’ve got big breakfast, big buttermilk out there propagating these potential lies that buttermilk adds a little bit of tang to your pancakes, adds a little bit of thickness to the batter. And we don’t know if it’s true, we don’t know if they’re lying. Buttermilk’s hard to find, everybody can’t find it. I have a hard time finding it sometimes, so we’re gonna test it out. So let’s start mixing up, hand whisking some batter. I’ve got whole milk on my side. And because buttermilk is thicker than whole milk, we have adjusted the recipe a little bit. Added a little bit of extra flour to give it a little bit more thickness, so they’re kind of the same consistency on the batter. How often do you make pancakes, Trevor? When I was a kid, I made pancakes a lot. I’m a big pancake fan. Yeah. But not as much recently. I’ve grown into more of a waffle, french toast guy. All right. So this baby is already getting pretty thick. I think your batter’s looking pretty good. You wanna get these babies cooking? Yeah, I’m ready to make some pancakes. I’m ready. So we’ve got our half cup scoop. Wait, we gotta spray this thing. Okay, oh, oh, frick, frick, frick. Lube up the griddle. Josh would’ve, he would’ve put me in the basement again. Yeah, probably. Is that where you go during lunchtime? That’s where I go hangout, yeah. Well, I don’t do it purposefully, by choice. All right, we’re gonna get a half cup of batter. Nice batter. Yeah, I’m a pourer. And then it just creates its own little circle. The pancakes are ready. Do you wanna do a flip like they did? Yeah. Wait, can I do a mega flip? How terrible would that be? Wait, wait, let me try it. I’m not flipping anymore. Okay, wait, hold on, I can do it. Three-second rule. All right, let’s serve these up. Yeah, yeah, yeah, yeah. How do you like your syrup? I like it everywhere. I like a lot of syrup but I’ll go a light for now. See normally I cut up my entire pancake and then pour the syrup. What? Is that weird? Let’s be careful going over- Wait, which one, whole, whole, whole. Whole. Okay, whole. Oh, this is already just fluffy from the cut. It’s hard to cut the pancake when there’s a… V, I’m gonna make an executive decision. I didn’t get no syrup. Careful. Careful, careful, careful. Okay, well, I’m gonna wait for you so we can do it together. Go ahead. Sorry, I just couldn’t cut the pancake. Okay, look, I’ll hold the plate for you. It’s hard. We need a knife. They didn’t give us knives. Who needs knives? What are knives? All right, I mean, they look pretty good. Looking good. Okay, that’s a good pancake. Yeah, it’s a great pancake. Good tasting. It’s tasty. Fluffy. Fluffy. There’s a lot of air in there. Yeah, good chew. Oxygen if you need it. Wow, this is a good breakfast. Let’s go to the buttermilk. Now remember the taste and the texture is what we’re looking for here. Let’s see if we can’t get some. Mm, it’s just more buttery. Wow, but actually- I like the fluff of this one better. It’s like a better texture. There’s something about maybe like the thickness of the batter. Because when you’re adjusting, you’re trying to make them equally thick but this one is almost when you adjust to try to make it a little bit thicker, it got a little bit too chewy and too cakey. Right. This one is fluffier and it’s got like a little bit better of a tang. I hate to admit it- It’s the butter cake, huh? But I think big breakfast has been telling us the truth. Yeah. IHOP, Denny’s, I’m sorry if I said anything bad about you. The answer is- Buttermilk wins. I think so. Yeah, we gotta let them know. How are we gonna do this? No, so you remember those commercials when we were kids and they had the big can of Chef Boyardee and it would fall of the shelf and it would roll. Yeah, yeah, yeah. Let’s do that, let’s do that, let’s do that. I’m just gonna write butt. Yeah, yeah, draw a butt too. Draw a butt? Yeah, yeah. You should’ve just drew the butt, they would’ve knew. Is that a good butt? It kind of looks like a butt. That looks like a chin. All right. All right, ready? Yeah. We’re gonna roll it. Oh, a Candygram. Cool. Candygram for pretty. All right, it says butt. Oh, I know what this means. Kim Kardashian is known for her butt. Her sister, Khloe, dated Tristan Thompson, who played center, which is the same position that Shaquille O’Neal played, and famously did a GotNo commercial. GotNo rhymes with not milk. Not milk rhymes with not milk. Not milk won, buttermilk did. That was really good. Thank you. Did you just come up with that like on the fly? That’s what Trevor wrote. Oh, he wrote that here? Yeah, it said butt. What else can it mean? You’re silly. So silly. So buttermilk won. We knew it would. Of course it would, duh. Now we’re just seeing rested batter versus unrested batter. They say that if you rest your batter it gives, one, time for the flour to hydrate. Two, time for the sodium bicarbonate and the baking power and baking soda to activate a little bit. Correct. So it should come up with a slightly thicker, slightly puffier pancake. I’m into that. Should though, Nicole. What’s in an order? What does should actually mean? There is no should. There is no deserve. Things simply happen or a chain reaction. You wanna mix that together? There is no try, only do. Yoda. So yeah, Yoda, Yoga said that. Yoga. What is he? Yoda? Can you eat Yoda? I don’t know. Maybe you should do a video on what Star Wars characters- Oh, that’d be good. I’d eat Yoda. I’ve eaten a lot of Vietnamese frog soup and so I’d probably- Is Yoda a frog? Yoda’s definitely a frog. I mean, look at him. He’s a little green thing that goes . That’s what frogs do. They make that noise, frogs? You know, I used to go to IHOP every single… I don’t have anything to do so I’m just gonna talk at you, Nicole. No, go ahead. This is our day to day life. Talk at. You know that I went to IHOP every day for my birthday for five years. That was like my tradition. How old did you start? 19 to like 24. Oh, so you were an adult doing this? Oh yeah, sorry, as an adult. Yeah, yeah, yeah. You know, I’d get a little bit swifty and then we’d go to IHOP and I’d get New York cheesecake pancakes, the chicken fried steak with eggs, jalapeno poppers, mozzarella sticks, and onion rings. Wow. Oh, and a Corona. That’s great though. You can just get a Corona with your pancakes at IHOP. I really like it. Sounds like fun. Okay, I think this is the perfect. All right, that’s looking good. We gotta lube up. As they say, no lube, no boob. So we’re gonna lube up a little bit. I don’t know. And you got a little Pam Pam on the griddle. We’ve got a half cup. Nice like heaping half cup. Is that a heap? Yeah. Do you see any difference? I don’t see any difference. It doesn’t look, there’s no bubbles in it. I’m going. I’m going. Let gravity do the work. Gravity, that’s what Yoda sound like, gravity. Stop. That one’s not going. I don’t want you to do that anymore. I got it. We’re gonna go ahead and plate these up. Beautiful. That was great. I think we can be funny. Yeah, I know, it’s really hard. Doing emotion is tough. For some. Huh? Let’s try unrested. Do you wanna do the cross section thing you were doing? Yeah, I’m gonna pick it up with my hands and rip it again. Show ’em, show ’em. This still looks like a pancake. Let me see. Yeah, it looks good. Try and rip it and see if we got anything. Pretty good rise on it. This is the pancake we’ve been eating the whole time. Yeah, this is our constant, right? Oh, God that’s good. That’s a good pancake. Man, what a good pancake. All right, keep that in mind. Rested batter. Gotta think about the mouth feel. Yeah, keep the mouth feel. Got syrup all over this desk. See if we can see it. Oh yeah, sorry, I’m leaking syrup everywhere. So we got rested here, we got unrested here. It almost looks like there’s a better crumb on the unrested batter. Taste it. I like the unrested better. You do? I like the rested better. What do you like better about it? I feel like the flavor is more homogenous. I can taste the saltier, the sugar is sugary-er. The flavors feel like they have melded and met more than with the unrested batter. Do you know what I mean? I know what you mean. Yeah, it tastes more like a dough. Like something that has, it tastes less like its component ingredients, like a homogenous thing. If you got time, they’re pretty close though. They are very close in terms of texture. The texture is a little bit better on this but the flavor and the all-around pancake experience I think is for sure. Agreed, but if you got screaming cats to feed you don’t have to take the time. But if I’m going A or B, I’m choosing rested batter. Yeah, it’s wild. How are we gonna let Vever and Tee know? Oh, we’re just gonna throw a boomerang pancake. Okay, do it. Please don’t get syrup on me. Oh my God, I’m so sorry. That was so covered in syrup and I apologizes. What the hell, man? Trevor, is that pancake boomerang is only trained to find and seek super geniuses. Well, that’s because I’m Josh and I’m Trevor and we’re wicked smart. Okay, now you two. I don’t find a need to do that. Yeah. I don’t need to say that I’m wicked smart. It’s a bit much. It’s a bit much. All right, so we’re testing out the actual… Yeah, he’s got syrup on his thing. Sorry. We’re testing out the proper vessel to cook pancakes in, right? Does cast iron offer anything with the retention abilities? Does a non-stick pan give better heat direct contact? Does an electric griddle, one, it gives you more room to flip, which is fine, but does it actually make a better product pancake for pancake? So right now, let’s lube ’em all up. We got our rested buttermilk batter that’s been hand whisked and now we’re just gonna stop dropping ’em. All right, lube, lube, lube. Does my hair look good? Yeah, you look great, honey. I’ve got syrup on it. I got you. All right, so we got everything. I like medium heat right here now. I’m dropping it onto the griddle. That’s nice. Very good work. Yeah, yeah, yeah. And that’s a little sizzle there. I’m just managing the heat over here. Manage the heat, Nicole. I’m managing, I’m a manager. You’re a manager of heattle. I am emotionally supporting my friends. Okay, pancake flip, three, two, go. Oh God, wait. I kind of like the way that looks. Wow! Nah, this is the best looking pancake. There was a lot on the line there and he went of it. Yeah, I really did. So you gotta flip it up and then drop it. It was like catching like a squat snatch. You gotta get the barb here and then just drop it in. Yeah, dude, totally. I work out. I do that. What do you guys think? These look really different. They look dramatically different. This looks the best to me. We’ll see how it comes out in taste but I’m really loving the way this is looking. Okay, everybody. Let’s start with our constant, griddle. V, you gotta reach, V. You gotta do the big reach. I can’t get it. I really like pancakes. I’ve eaten this pancake, it’s still good. It’s still good. It holds up over the course of like an hour of filming. This one excites me more. Just visually. Visually I’m excited. I get visual excitement. Let’s see what tasting it’s like. You taste the uniform like mild crust on the outside of it and I like that. I like it too. I think it’s literally just the direct heat contact that you get. And again, we’ve cooked the griddle ones on the highest temperature that we could and we didn’t get the uniform iron like that. This, to me, is a better pancake. It’s a nice crust. I bit the fork. That hurt me. Last time. That’s mine. You put your fork in mine. Burnt dad pancake. He’s trying his best, you know? It’s just smokier. Though Maillard reaction went too far on that. Too much Maillard. Dude, stop using words that I don’t know, man. You don’t know what a Maillard reaction is? No, I went to culinary school, it was a joke. I was trying to make it into a bit. Lets do another bit, Nicole. Let’s get the energy up and not feel stupid. ‘Cause I’m Josh. And I’m Trevor. And we’re wicked smart. You tired of the bit yet? Don’t, it’s all we have. It’s going on the T-shirt. I am so tired. I am so tired of it. What do you guys think? What sort of conclusions have you gleaned? A little too much burn on the cast iron. Too much of that. Pan wins, right? Yeah, pan wins. Pan wins. I’m actually pretty shocked about that but that means that our myth munching has commenced and we must now go to Thunderdome, where two men enter and one man leaves. What about women? Yeah. What is going on here? That’s fricked up, bro. That’s fricked up. It was Tina Turner like ran Thunderdome. Myth Munchers! Yeah! That makes our winning pancake today hand whisked buttermilk pancakes where the batter’s been rested for half an hour and cooked in a non-stick pan. Nicole, you directly report to Trashburn Garbageson in the hierarchy. Yes. You can tell him what you guessed. Hand whisked, buttermilk, rested, and griddle. Winning combination. I got three out of four. Not bad. Cheat . And Trevor, what do you have to say to Chondra Notapanda? Hi, I’m Trevor and I talk too much and I picked hand whisked, buttermilk, unrested, and griddle. And this a very minimalist drawing of my face. I got two out of four. That’s pretty good. And V, since you directly report to Henry B. Penny weather. Hi, I’m V and I don’t talk enough. I picked hand mixed, buttermilk, unrested, and griddle. I got two. Josh. Oh Josh, I’m so sorry. As the, what are you- CEO, I answer only to the shareholders, where you could go public with a spac. As the CEO of Raccoons Limited, what did you get? Blender, buttermilk, rested, griddle. Blender, buttermilk, rested, griddle. Blender, buttermilk, rested, griddle. I got two out of four as well. Who lost? All of you. The three of us. All of you. All three of us tied. We’re learning that when there’s only four possibilities, you get a lot of ties. That means we’re all dancing the Yoinky Spoinky together. I’m not dancing. I’m very excited. Go ahead, show them your Jerk. Yeah, Nicole. She’s doing it, she’s doing it. Well, what did we all learn today? Did we learn that raccoons maybe aren’t the most trustworthy employees because I’ve learned I’ve recently been ousted as CEO of Raccoon Limited so I will be looking for a new job. If you have any small startups, preferably based in the marsupial world, I am pretty versed in that. Maybe as sort of possum popup kind of situation or like a little squirrel bed and breakfast. Squirrels are not marsupials. Well they’re marsupial, they’re like a marsp. Anyways, pancakes are good, pancakes are bad. Pancakes really just show us about ourselves. They are the black mirror from whence we peer into seeing our own souls and thereby the souls of our ancestors. Hey Meredith, hey, you and the kids ever been to SeaWorld? They got this incredible- Every chef knows there are unbreakable rules and the kitchen. But what happens when you actually break those rules? Do the grilling gods rain ashy vengeance upon your your family. Or are they just arbitrary myths waiting to be busted? To find out, we’ve assembled this highly-trained group of affable and stylist grill dads to put ’em to the test. Because this is- Fellow dads. Hello. We’re ready to bust some grill myths today? I’m ready. Boy, hell yeah. Are you ready to have some frank conversations with your beautiful sons over the totem of grilling meat? Yeah. Yes sir. Are you ready to break gender stereotypes? Always. Moms can grill too. So first up, we had a little issue. Hold on, hold on, I know what you’re saying. Gosh darn it. More raccoon org chart shifting. That’s correct. So we started this company to take down Gordon Ramsay. Gordon Ramsay came out with a new production company. That’s why we approached Henry B. Penny weather. He actually came from Nickelodeon as the COO. We got him as the CEO. It came with a big pay bump, a huge golden parachute. He’s really gonna take us to the next level. You see Chondra Notapanda, human management still there. She is only managing me. I have put myself at the bottom of the org chart ’cause truth be told, we’re not technically, legally operating. So that way, Henry B. Penny weather goes down if anything really comes to it. You have to have an LLC before you do all this. Why is there a panda on the chart? That’s Ima Panda. He was just doing consulting and doing some dirty work. Used to be married to Chondra Notapanda. Why is her name Chondra? Just it’s not right, it’s not, you can’t ask why someone’s name is Chondra. All right, so first up, we’re busting gas versus charcoal. This isn’t like a myth, per se, this is more of a preference. But I wanna find out if going through all the trouble and time of lighting charcoal is worth it or if you’ve got a gas grill, maybe that’s just as good. I don’t know. We’re gonna test some hotdogs side by side. Next up, one flip verus multiple flips we’re grilling steaks, baby, big old juicy rib eyes for our big, beautiful, burly sons. Put some meat on their bones. A lot of people say you only flip it once, that’s how you get the best steak. I don’t necessarily believe that so we’re gonna test that. Now, we’re grilling some burgs. Just dads out here grilling them thick, softball outdoor burgers. We’re gonna see if pressing really does get all of the juice out of it or is that just a myth because boy, you gotta press it. It feels so good. Then open grill verus closed grill? What happens when you close the grill? What happens when you leave it open? I always just kind of flippy floppy between the two however I feel like but we’re actually going to test that side by side to get some data. Data. What? Uncomfortable young grill dads, you ready to bust some myths? Yeah! All right, all right, write down your guesses and the winner of today’s episode gets to Tweet whatever they want from my Twitter. Yeah. Really? We’re getting fired. Oh no. No, I’m kidding. It’s a joke. Hey Nicole. Hey. Does hotdog give you a sandwich? I don’t know, Josh, but we’re gonna find out tomorrow on our new summer series, A Hot Dog is a Sandwich. Or is it? We’ve got an incredible new series coming out. It’s five weeks long, finally trying to get to the bottom of is a hotdog a sandwich. We’re talking to a historian, a philosopher, a lawyer, a business person, then we’re taking the debate to the streets. To the streets. Be there or else! That was really good. Thanks, you see how we threatened ’em. I like to threaten our audience. All right, so Nicole, we’ve got charcoal versus propane right here. That’s true. On Team Charcoal you’ve got every grill and hard oh that comes into the YouTube comments and goes, it ain’t a real barbecue unless it’s on charcoal. And then on Team Propane, you got Hank Hill and that’s pretty much it. Taste the meat not the heat, baby. We do love us some Hank Hill in the Mythical Kitchen. Yeah, and so charcoal, obviously, I mean, I think you’re gonna get ton more flavor from it. But the good thing about propane is that it’s super easy. You just plug in a tank, heat it up. So to test this out, we’re gonna do it, just on some hotdogs. We’ve got Hebrew National, not a sponsor, but God do we wanna beg them to be ’cause I love me some Hebrew Natties. That is a hot grill. That is a hot grill. So we used the chimney starter. Oh, thank you. Yeah, I’m just gonna toss two dogs onto each grill. We used a chimney starter to get the charcoal going. I’m gonna close that grill just to get… No, leave it open, leave it open, leave it open, leave it open. Okay. We’ll get this out later. We used basic charcoal briquets, no lighter fluid. No quick lights. No quick lights. We used a chimney starter. Look up the YouTube showing you how to do that. So we’re just gonna flippety dippety these around until they get nice and charred. Josh, I gotta tell you something. What’s that? I’m not the strongest griller but I’m excited to learn and I’m here to learn. I grew up on janky bonfire grills. San Clemente, T Street, we’d go buy the manager’s special with the yellow sticker on it. And we’d get pretty much spoiled pork chops. Just go grill ’em up with some pineapple and stuff at the beach so I am a veteran griller. Didn’t have a dad to really teach me how to grill. I mean, he tried his best, it just wasn’t kind of in the cards for me. It’s okay, Josh. You can be your own dad now. Ben’s laughing at me. All right, Nicole, dogs have been grilling for about five, six minutes. Yeah. We got some nice char on it. Beautiful char. Don’t use your hands as a grill tool. Yeah, Josh. We’re gonna grill these buns and get ’em in there. I don’t like grilling my buns. I like the soft bun with the hotdog. Why are you looking at me like that? It smells like we need to bust some hotdog myths, later. Later, later, okay, okay. Okay, yeah, just open your bun and start loading ’em in. Yeah, I guess Josh, I have to tell you something though. What’s that? You look like an extra from Gilligan’s Island. Bro, that’s a good job to have. I was probably SAG, I was probably union. You could probably get a lot of financial security from being a bootleg Gilligan’s Island extra. That’s funny. You got any predictions on this one? Yeah, you know I’m a strong believer in the flavor of charcoal. I think it does a lot of good. Man, I’ve gone back and forth though. I really love the ease of a gas grill. You don’t gotta light any coals, you don’t smell like coals. It’s super convenient. It would be really nice if this was as good of a hotdog as that one for me. I know. ‘Cause then I don’t have to go through the trouble. Right on. Do you wanna load up your own dog the way you want? I’m gonna go bare first. Okay, okay, good idea. I’m gonna go bare first then take some condiments. Okay, I’m gonna do gas. Let’s do gas first. Let’s go gas first. Cheers. Mm. Oh, so good. Delicious, regular hotdog, charcoal. Don’t break my bun. Different sensation. Yeah, I want to test this on a hotdog because they’re not staying on there that long. So it’s like, how much charcoal flavor could even imbue in there? It is delicious. Like the hotdogs that we put on the gas grill, I don’t think you could tell the difference between that and something else cooked on a flat top. Totally. So if you’re grilling for my money, I don’t even know if I see the point of a gas grill. I mean, I know you’re getting- It’s easier. We can agree that it’s easier and- It’s easier but so is putting a pan on the stove, man. What you’re just gonna be outside for being outside? I’ll take a burner outside with a cast iron and get the hotdogs to the people. I know but I think it’s easy, it accessible. But if you can you have the ability to do, charcoal all the way. Charcoal, easy winner, this was almost a formality but we had to see. So we gotta get the information to V and Trevor right now. I have an idea. What’s that? ♪ Baby there’s a price to pay ♪ ♪ I’m a weenie in a bottle. ♪ ♪ You’ve gotta eat me the right way. ♪ I almost cringed so hard that I threw up. Trevor, I found this wiener in a jar. Yeah, what does it say on there? It says charcoal. Well, that make sense ’cause we got a charcoal grill right here. Now here’s the thing, we’re testing to see if one flip oo multiple flips is better. And the idea is that if you flip it multiple times, people say that you’re gonna lose some of the juices. And you know, I don’t know about all that. I tend to be a one flip man myself. Because you know what? It just is a lot less work to flip it one time. But you know, we’re gonna test it out. We’re gonna see, we got two identical steaks here. V’s gonna flip hers one time, about four minutes. I’m gonna flip mine every 60 seconds and we’re gonna cook until 1:27. Okay. And then we’re gonna pull ’em off. We got these handy dandy thermometers here. Okay. So if you want pepper up those steaks and we can get ’em on these thermometers here and we can get ’em on the grill. I’m ready, Daddy Trevor. Sorry for talking like this. I just can’t help myself. Oh, there is no pepper in here. We’re like really behind, everyone. What’s this screw for? Oh, you know what? That’s gonna be the one. That’s good stuff. Then you pop that right off. That’s good, now you dump them in. That’s perfect. Okay, Daddy Tre, we got these steaks ready? All right, which one do you want? ‘Cause you’re gonna wanna stick a thermometer in there. I’m gonna put this one on your side, right? Well hold on, I gotta grab it by the hand. What? Well, cause you gotta get the thermometer in there. I was trying to help you out. All right and you wanna get all the way in there, right into the center of the meat so we know the right temperature. Okay, hold on. I gotta do my side now. Why is this so oil in the pan? All right, I’m gonna hang onto this steak here. We’ve gotta put ’em on at the exact same time. Okay, hold on. The timer works out ’cause I’m gonna tell you when to flip. I’m ready. All right, you ready? Yeah, I’m ready. All right, I’m popping it on. Ooh. All right, and the timer’s starting. I got raw meat juice on my hand. All right, 60 seconds. I’m going for my first flip. Go, go, go, go. Whew, whew-ee! All right, I got some nice grill marks there. Aw yeah, that looks beautiful. I got a good little start of a sear going on there. Fats rendering, it’s looking good. I’m sweating. Whew-ew! I got steak in my eye. It’s time to do our one flip, Trevor, ’cause this mug I shot. You wanna make sure your thermometer is in the brunt of the meat. Otherwise, you’re not gonna get a good temperature reading on it. If it’s in a little fat pocket, it might get too high too fast. Which is what I did. Don’t do that. I’m gonna give mine one more flip but mine’s looking about ready. Yours is gonna need to cook another couple more minutes ’cause it was off the grill for a second. Yep, we’re at 104, we’re doing good. Ooh, that looks nice. I got a nice healthy sear on this. All right, we’re gonna wait for these to get up to 127 and we’re gonna pull ’em and we’re gonna eat ’em. All right, so before we get into tasting our steaks, we wanna let you guys know that GME, Good Mythical Evening, is back and it’s gonna be crazier than last year. Yeah, it’s gonna be big. It’s helping Thursday, September 1st. Kickoff here Labor Day weekend. Am I right? Come on, some grilling, some GME. You can get your tickets as early as this Wednesday though if you’re a Mythical Society second or third degree member so go check that out at mythicalsociety.com. It’s gonna be crazy. Now here we’ve got these steaks and we’ve been letting ’em rest a little bit. And what we’re looking for here is the evenness of the cook. So we wanna, I think we’re gonna go cut right in the middle and see what we’ve got as far as a cook on the steak. And then obviously, juiciness and flavor. So why don’t you cut into that one and we cut into this one, then we can compare- I’m ready. Before we taste up. This is looking juicy. Ooh, very juicy. So I’m cutting right into the brunt of the meat here. Ooh, you wanna put your slice up so we can compare? Yeah. So let’s see, it looks like we got, I mean, the they look pretty similar here. Yeah. Got a little bit of a gray ring. Yeah, this one looks a little more juicier. Well, it’s hard to see. Now let me have a look at that one. Yeah, it doesn’t really have that ring around the edge. I think this one’s got a little bit more of a ring than this one though, than the multiple flip. So let’s see, which one do you wanna taste first? Let’s do the multiple. All right, let’s taste multiple flips. Yeah, you cut yourself off a little piece. Thank you, thank you. I’ll tell you what, that fat is gonna be so beautifully rendered though. Cheers. Cheers. Wow, that is a juicy bite of meet. I might go a little bit more rare ’cause that’s just the kind of guy I am. I don’t know, that’s perfect for me. Now we’re going into the one flip here. We’re just seeing if this one’s a little bit more juicy. It held. It got some juice. Oh. I think the cook on the one flip might just be a little more tender. Yeah. ‘Cause this one, you get a little bit more chew to it, a little bit more bite to it with the multiple flips. But maybe it is a little bit less juicy. I think we’re gonna go with one flip. One flip! I’ll tell you what, that’s good for me because it’s less work, right? Right. Less work standing over a grill, more time for drinking Bud Light. Am I right? Come on now. How we gonna let Josh and Nicole know? Okay, we gotta leave a note no their car since we’re in the parking lot. Yeah, let’s leave a nice, encouraging note on their car. Yeah, what you got there? I found a note on my car. What does it say? It says learn to park, jackass. Oh, it says one flip on the back. Oh nice. I really do struggle with parking. We are pressing versus not pressing our burgers. Every good grill dad knows that the instinct when you put a burger on, especially when you flip the burger, is to take the spatula and go That’s right, that’s how I know that the grill dad is grilling away. And that’s how you know the grill’s working is when you press it down and hear the sizzle. But a lot of people say that that’s gonna get all the juices to release out of the burger and you should never press your meat. Homstever- Homstever. Homstever, smash burgers are all the rage right now. I got a feeling that when you smash it in there, you might get a good sear on it. Yeah, I’m very curious to find out the right way to do this. That’s right. So we got 80-20 eight-ounce burgers we lubed up in a little bit of oil and then salt and pepper. We’re gonna pop ’em right in the middle of this rip roaring grill. In the middle, can you do yours? You want me to do one? Yeah, yeah, yeah, here. Okay, ready? Yeah. One, two, three. There we go. Pull off the paper, it’s hot. Eh, eh, I can’t do it. Oh, get in there, Nicole. Get in there. All right, you wanna salt and pepper the other side? I would love to. Let me actually oil, salt, and pepper the other side. Oh, I’m down wind. Oh, I’m down wind, I’m just sweating. Oh my God. I’m just sweating. So much nudity. I’m like the single grill dad who joined Crossfit three months ago and shows up to the barbecue trying to impress the widows. You’re engaged, freak. What do you mean, freak? Stop pretending- There’s nothing wrong. They can love again. After a husband dies- Who is they? The widows. Oh, the widows. The widows at the barbecue. All right, wait, let me press one down. Well Josh, if you’re gonna take your shirt off, I wanna reveal part of my shirt. Are those your only kids? Cute. Josh, do you get it? It says Ben Drinking. That’s Ben Drankin. Ben Drinking ruins the pun. It says Ben Drankin like Ben Franklin. Nicole comes up to me and goes, did you know that Ben Franklin wasn’t a president? That’s crazy. He should’ve been. He should’ve been. What do you mean should’ve been? He should’ve been a president. He was old as hell, man. Everybody was old. Flying kites would’ve been his whole thing. What, what do you think- All Americans can fly kites with a little key on them during lightning storms. That would’ve been great. I would’ve voted for that guy. He invented bifocals. He did. And like a stove top oven. What? Ben Franklin did a lot of… Poor Richard’s Almanac. I took a class about Ben Franklin in college. Well, I can tell. ‘Cause I didn’t take learning seriously. All right, so we’re gonna let these buddies go for a couple of minutes. I’m gonna keep just patting this burger down. All right. Let’s get ’em flipped. Let’s flip these burgs, yeah. And now give it a nice press down. Wow. Get those juices out. That’s good. This one’s obviously getting a little it flatter. Getting a little bit more char on that. Yeah, yeah, yeah. And as the grill keeps going on and you’re getting a little drunker, you start telling weird stories. Yeah, remember that one time you and your mom did the – Me and my mom? No, me. Oh, you and my mom. I’m sorry. I’m a few Coors deep. You wanna pop the cheese on? Yeah, of course, I’d love to. I’m giving it more pats. We’re not gonna try and go like super rare on these burgers or anything. I say you should cook it right… Oh, getting in my eyes. I’d say you should cook burgers all the way up to 160 degrees. It’s FDA, bro. Just slap the cheese on there. I don’t care anymore. It’s too hot. It’s so hot. Jesus, it’s so hot It’s so hot, the cheese just turned into non-Newtonian fluid. Oh God, I rubbed diet Coke all over my body so it tans in brown. The caramel coloring, oh my God. All right, should we give these, nah another minute. A couple of minutes. Another minute, another minute. Should we toast our buns too? Yeah, toast up the buns. Put the buns on there, man. You’re just mad at this point. Are you rooting for a sports kid or a theater kid? What do you think? Well, David is rooting for a sports kid, I’m rooting for a theater kid. So we’re gonna do like a combination. So my kid’s gonna be a fencer and really good at musicals. You think fencer qualifies as sports kid? It’s an Olympic sport. No, that’s an indoor kid. Fencers are indoor kids. They’re indoor kids they gave a stick to. My kids gonna be like- You know. And your kids gonna be like stupid. I’m gonna be stoked on a musical theater kid but I’m gonna treat their performances as if they were sports. I’m gonna bring a cooler full of Coors banquets- That is so morbid. And I’m gonna show up there and they’re gonna deliver a beautiful soliloquy and I’m gonna be like, “Nice job, Aria, that’s good stuff!” Aria, that’s a cute name. Yeah, gender agnostic. All right, shall we pull these? Let’s pull these. I’m ready, I’m ready. You know what? This is gonna, this shirt’s just- It’s so freaking hot. This shirt’s just angle. Oh, I can’t afford another burn. It’s all right, I got it. I got it here, the pressing burgers there. Nicole, load it up with special sauce. No, you gotta be forceful. Josh, I’m sensitive. All right. Special sauce? Yeah, load it up with special sauce and pickles. Hey Meredith, you and the kids ever been to SeaWorld? They got this incredible… Nicole, I was making moves. I don’t have time for that. Slice these burgers in half. Ooh, that felt so good. Doesn’t it feel nice. Yeah, yeah, yeah, cold showers, man. More for just alleviating, never mind. You always think about Meredith. Meredith’s a nice lady. All right, so here we got the not pressed one. You’re seeing a fair amount of juice, it’s a little bit thicker ’cause we didn’t press it down. And then the pressed one, you’re seeing that extra char coming off, right? Yes, it’s insane. there’s so much more char, there’s more color. That’s that smash burger crust that we almost got on it. It’s incredible. Well, let’s see what it feels like in the taste. What should we try first, not pressing? Let’s go not pressed. Okay. Mm. Oh my God, it’s so juicy. That’s a good ass burger. That’s a good ass burger, I’ll tell you what. Mm, now we’ll try pressing. I think I already know which one I’m gonna like. Well, let’s just do it for the sake of science. It’s close and they’re two different experiences. I’m feeling a lot more flavor, char yumminess from the pressed. This is going to come down to preference because they are such different experiences. So with the one that we didn’t press, there is more juice in that. For sure, it is a juicier burger, yeah. I don’t think this myth is busted. I think that’s real. And it makes sense, right, you’re pressing the juices out. However, if you are using a fatty enough beef, which you should be, if you’re making a burger, go all in. Yeah. For my money, the pressing gets you more flavor like a smash burger. Absolutely. It’s a better burger experience altogether. Pick a card, any card. My hands too- Any card! My hands are too greasy. Okay, let’s let ’em know. Eight of diamonds, very nice. What the hell is this bit? I hate close up magic so much. They’re just liars. They’re just lying to you in your face. What if Meredith’s son liked magic? Would you care then? I mean, you know, I can learn a couple tricks. first off, I’d just like to apologize. I’ve been told that I’ve been making some of the fine ladies of this here barbecue uncomfortable. And also, Meredith’s husband, Terry, is not dead. He was just over by the pool. Did you pee your pants? Yeah, I got excited. V. Yeah? Please look into your fanny pack. I have a fanny pack, yes. It says pressing on this card. Is this your card? Press your burgers, hey? She said Terry rides a motorcycle and I heard that he got into one so I was… I wasn’t hoping but. So we got pork chops here. We got some extra thick pork chops. Love grilling some pork chops. We’re testing open grill versus closed grill. A lot of people say they don’t know when to open it or when to keep it closed. I’ve always operated, if I want a harder sear, leave it open ’cause then you’re not tensing it like an oven. And when you want something to really cook for a long time, close it and that’ll insulate the heat. But I also got a theory that you’re gonna get a harder seal with the closed grill because it’s hotter. Let’s find out. So we’re going to open this grill. We’re gonna these thick pork chops. Grills got the same amount of coal. Both are at the same temperature, around about 650 degrees right here. And then we’re gonna season the pork chops with salt and pepper. Just salt and pepper? Yeah, salt and pepper. Not Tony C. Oh yeah, Tony Cs. We gotta put the Tony Chachere’s. Greatest Cajun seasoning. Oh no, we’re gonna choke and die. Yeah, well wait, with Tony Chachere’s it’s gonna burn on the grill. Yeah, just a little bit, just a little bit, just a little bit. Just a little dust. We’re gonna lacquer ’em at the end with some maple syrup, Dijon mustard, and cider vinegar. If you’re grilling a pork chop, lacquer it, man. Come on. If you’re grilling a pork chop, lacquer it. Yeah. All right, so we’re gonna take one and I’m gonna pop it down on the open grill. Somebody wanna grab the other one? And so what we’re testing for here, we’re gonna test for sear versus internal doneness. We’re gonna cook these to 147 degrees. Gt it about 153 to 155 on the finished cook. And we’re gonna time it to see what’s quicker, what gets you the better sear. You ready? Yep. Three two one. Seasoned side down. Aw shoot. Dude wait, are you only seasoned one side? Yes. Seasoned side down. Ah, crap. Look at our. I got a thermometer- I aint touching that. Oh my God, this place is going down. Everything’s falling apart. Listen man, at the end of the day. Well god dang it, close the dang grill. You’re hot, you’ve just been rejected by three to five widows, and you’re 16 banquets deep, and you’re just living man. What did you say? I don’t advocate for drinking in excess. We’re gonna let these go. We’re gonna monitor that to make sure we don’t have any flare ups but check back in about six to eight minutes, then we’re gonna flip ’em. All right, pork chops have been going for about five minutes. We’re rocking about, what we got 97 on here. What are you at? I’m at 105, 106. So that is cooking quicker. Let’s flip it, let’s look at the sear. I’m gonna lacquer it. All right, I’m gonna open this bad boy up- God dang it. That is a good looking pork chop. All right, you give me a flip. Get a lot of that lacquer on there. We got some nice sugar. Lacquer, lacquer, lacquer man. All right, well let’s look at the sears on these. I mean, they’re looking kind of good. They got a little bit of a char. I might move it over to a little bit less of a hot spot here. Is that okay with you, boss? Yeah, so when you close the lid, as long as you leave the vents open, oxygen feeds fire so you’re gonna get airflow through there and you might get some flare ups when you close it that you wouldn’t get when you don’t close it. But that said, this is a pork chop, we’re cooking it all the way to like 147. And so I, you might just want it closed the whole time. We’ll see where these end up at. Right now, they’re looking pretty equivalent. Well hot dang, Nicole. I’ll tell you what, this pork chop right here looks done man. Yeah, weirdly, the open grill, the pork chop is done. We’re at 147 degrees right the F now. And that one, Trevor, what you rocking? We’re at 139 right now. Do you think it’s because there’s maybe more oxygen getting to the coals? Yeah, I guess, when you’re grilling outside, you’re gonna have a lot of different factors. So right now, that being closed, it’s a somewhat windy day here in Burbank. You got the hot air from the Burbank Airport just blowing jet streams at you. We might’ve just gotten a hotter environment and likely a better sear. But that one looked seared pretty well too. I’m pretty shocked at how equivalent these are. But Nicole, pull that pork chop. Okay. Pull that chop! Pull that chop! What are we pulling these at again? 147. All right, 146, 147. All right, pull it, pull it, pull it. All right. See if you can see here, flip it over, flip it over. Let’s see the sear on the other side too. Okay, these are like identical thickness, identical weight. This is an identical sear on them. This one reached temperature probably about what, 90 seconds before that one? Yeah. We got damn near identical cooks opening and closing. But we haven’t tasted ’em yet but I can’t imagine, is there much of a difference? All right, so these have both been resting. Open grill verus closed grill. Closed grill actually cooked about 90 seconds slower, which, to me that kind of busts the mix that you close your grill when you want something to cook faster because it quote, turns it into an oven. We got an identical sear on it too, which I’m really shocked ’cause I thought the closed grill was gonna get more. So that said, I mean, they’re pretty dead ass even. I suppose you would close your grill if you’re cooking something like chicken that you’re smoking for a long time. Obviously, if you’re doing true barbecue, going low and slow, you wanna close that lid to get the smoke in there. But I don’t know, let’s cut into ’em and see if we can find something out. They both ended up at the exact same 155 temp after the carryover cooking, after the rest. Which one do you wanna try first? I’m gonna cut four pieces out of this. God, I just wanna get closer to the meat. I know, man. I feel so far away. You know what the best bite of food I had today was? The hotdog. My favorite, like Mitt Romney, my favorite meat is hotdog. That’s bad reference. Mitt Romney. That’s the only thing I’m like Mitt Romney on. Everybody grab a fork. Let’s try open grill first. Like Mitt Romney, a devout Mormon. Okay, Josh don’t need no fork. Nah what do you mean fork, dude. That juice looks good. Hot dang, this sausage feels like lacquer. Really good lacquer. That’s some good lacquer. Hey, I know we might’ve been bugging about the lacquer- That’s a juicy pork chop though and the sear is great. The lacquer ain’t though. The lacquer ain’t lacking. I have no complaints with lacquering. The lacquer ain’t lacqing. That’s a good one. Dip in the juice? Yep, dip in the juice. Mm, they’re so similar. That’s the same pork chop. That’s identical. We could not have cooked two identical pork chops on the same grill. Somehow we did it on two different grills. That leads me to believe that it’s a myth that you close the grill to make something cook faster. I mean, again, you’re working with a lot of variables when you’re cooking outside. But if you are in the Burbank wind conditions, leave your grill open, man. I mean, or close it. It doesn’t matter, as it turns out. I will say this, they do taste incredibly similar. There is a little bit more juice in the open grill one. Right. A little bit more juice. I agree. Yep. But borderline, the same pork chop, if I were to go to a restaurant and ate both of them side by side, I’d be like, that’s the same. Look at us. We’re restaurant cooking, man. We’re replicating the same dish over and over. Here’s the thing, you open your grill, that’s more time to admire the meat. I agree with that and you stare at the meat- What is his accent? And you look cool. What do you mean what is his accent, Nicole. It’s a grill dad accent when you come out here and you grilling. He’s from Texas. Mine is like this. I’m Jake from Alpharetta, Georgia. This is my grill dad accent. This is me. Wait, do it for ’em. This is my grill dad. You will get the cover. That’s my dad. Next week, we’re busting cowboy myths with Nicole and her whole family. Yeah, oh my God, so fun. That would be great. Morris? Morris is coming in? Morris, Shala, Saham, Solar, Keon. Daddies? Yep. Yes, that’s me. To go over it, we found out that charcoal really is worth the time and effort of setting up. You’re out here grilling. You might as well get the most taste on your food. Gas grills, I guess they’re fine. Bit really, charcoal brings the flavor. We also found out my idiot brain thought that multiple flips would cook a steak more evenly. Turns out one flip really does keep it juicier against all odds. I found out not pressing burgers does make ’em juicier, however, you’re gonna get a better cook on it if you do press it and you get that extra sear in there. And then we found out open grill versus closed grill, who cares, man, who cares? It does not matter. Who cares? You can do whatever you want. Read the winds, drop some grass like a- Like the weird reference, Josh? I’m trying to give a golfer- Cheech and Chong? No, he was a golfer. They dropped the grass. Tiger Woods. Rickey Soxwoods. Ricky Soxwoods? That doesn’t exist. That probably doesn’t- Faddies. Yep. Yep. Figure out who gets to Tweet whatever they want from my account but something that won’t get me fired. Trevor, what did you guess? Howdy y’all, my name’s Trevor and I guessed charcoal, one flip, pressing, and open grill. And this is just a cool guy with sunglasses. And always remember, save a horse, ride a cowboy. Well, I reckon I got three out of four here ’cause I guessed all the first three right. And then open grill I said but that’s the one that don’t matter so I guess I got three. We all got that one. Nicole. Hi. What did you guess? Hi, I’m Daddy Nicole and we got cold, multi, squashed, and closed. XOXO Daddy Nicole. I guessed two out of four. What you gonna do? Pretty bad. It’s not that bad. V, what did you guess? This is grill dad, basketball dad, Tyrone of the dads. My prediction is charcoal, multiple flips, pressing, and open grill. I got two! Josh, what’d you get? I’m guessing charcoal, multiple press, closed, and like they say, save a horse, ride a divorcee father just trying his best. I honestly got two. I flubbed the multiple. There was one flip, I was pretty strong on that. That makes Trevor the winner. Hell yeah! But the real winners are all the people that tune into Nicole and I’s podcast tomorrow deciding whether or not A Hot Dog Is a Sandwich for the final time. It’s really incredible, we’ve put a ton of work into this, we’ve got some awesome guests. It’s gonna be wild. Check it out. Go listen. Hey y’all, what happened when Mary Magdalene tracked dirt in the house? What? Jesus swept. Wow, so many myths, so much time because that was a long video. Thanks for watching all the way to the end. Also, we’ll be back soon making new, fresh content. But in the meantime, don’t forget to check out me and Nicole’s podcast, A Hot Dog Is a Sandwich wherever you get your podcasts. Catch you all next time. Hey you, cook up your own feast while wearing the Mythical Kitchen apron, available now at mythical.com.