Do These Food Hacks ACTUALLY Work?

Will these food hacks change your life? Let's talk about it. Good Mythical Morning. There was a time when hacking was only for computers and lumberjacks. Mm-hmm. But now hacks can be for guys like us who don't technically need a. shortcut for stuffing our faces, but we'll never say no to one. That's right. So we have collected some of the most interesting food hacks. shared online to determine which ones are as good as advertised.

This first one involves biscuits, so I'm listening. If there's anything that can improve my biscuit experience-. Okay ... I'm, I'm on board. And this one specifically involves the buttering of biscuits with these. Take a look. Obviously in a restaurant, I see these in Cracker Barrel. Hit it with the fork and then folded it over and- No, no, no, no, no, no.

spaghetti butter. I don't... No way. No way. I cannot wait- Hold on ... to try this out. If this works as well as it works in that video, how come this... I mean, this is one of those things that could revolutionize my entire life. Yes, yes. This sent me in a whole different direction. This could be a new day. I'm gonna write about this in my journal. Yeah. There's one for you. I have a fork. I have a fork. So I'm gonna watch you.

Just try to break it. 'Cause there's a couple of factors about it. One is a l- oh, mine went in a lot easier than yours. And then we gotta open the... We still have to use a, a knife to open the biscuit. No, I use my hands. I want a nice flat surface for that spaghetti. Okay, here we go. Let's try it. You first. Journal.

Dear diary. Today, me and my friend on the show that we make, you know I've mentioned it before, Good. Mythical Morning, #GoodMythicalMorning so I can find this in all of the journal entries. later about Good Mythical Morning, and #bestfriend and #Link so I can find all the. journal entries about Link, my best friend. Today on that show- ... we saw a hack about butter making spaghetti come. out of butter packets on biscuits.

And then how do you end, Rhett? The end. The end? Yes. Sincerely me, sometimes. Hmm. Let me try. I can't believe how well that worked. I'm gonna be doing this everywhere I see these things. Planes- ... trains- Yes. And automobiles. Yeah. And I'm going wide with it. I'm going all... Oh, I g- I had a little burst. What in the world? Not- That's not bad. Hold on. I think this is what you're supposed to have been doing with these.

What? We just been opening them up and taking them and putting them on knives. and getting butter pats everywhere. I'm gonna do it again. It has to be warm. These are on the warm side of room temperature. Uh, last time I went to Cracker Barrel, these had just come out. of the fridge and they were solid. It ain't gonna work. You gotta take it and you gotta put it between two- Look ... warm. pieces of flesh of your choice. Amazing. I usually use my hands. And I'll sit here. When I'm saying my prayer- ... I'll squeeze that thing and I'll make it nice and hot,

and that's what... Now that I've made this one really hot, I wanna make sure-. Entry number two ... that it still works. I did it again, diary. With my #bestfriend, #LinkNeal, on the show that we made together, #GoodMythicalMorning, and it was just as satisfying the second time. Sincerely, me. I'm gonna go to Cracker Barrel with people that I don't even. like- ... just to show them this.

Do you know how it works technically? Just in case you were wondering, 'cause I know you were. So what I do is, you know how there's captions for the show? Well, the fork puts four holes in it- No ... and then you squeeze it. So what I do is I go and I go to a website where you can print. out the captions for the show. I paste them, and then I make those the journal entries. And then there you go. All right, that sounds very efficient. Mm-hmm. I'm much more interested in the butter hack. Okay. Yeah, this is the best thing we've ever done. So we're gonna call it- The end. Revolution. Revolution.

The show The Bear made potato chip omelets famous, but can. this next hack make them easy? Let's take a look at it. This is wild. I mean, you got all the omelet mixtures and you're just dumping it into a bag of-. Straight into the bag ... Potato chips. Straight into the bag. And then, this is crazy, don't pour it out of the bag. Just put the bag in boiling water. Okay. Uh, this is... Hmm. And then look at- Probably not ... look at, look at what it looks like when it comes out.

This probably has a lot of PFAs, man. That... It still looks like- Ooh ... it's in a bag. Yummy. Yummy. All them PFAs making a very... Oh, that is just- All right, Link, I'm gonna get the water- ... crazy ... the water going over here. I mean, I've got the, I've got a bag of half-eaten potato chips because- Perfect. ... and then they're kind of scrunched. They're kind of scrunched a little bit.

They're not all full potato chips. A lit- just a little scrunch will do you. Okay. And, uh, here, let's, let's, uh, let's double team these, uh, egg cracking. Okay. 'Cause we need a whole dozen. This is a big omelet. This is a party omelet for the whole family. These eggs blue. What is that? What does that mean? It's a happy egg? I learned how to crack eggs when I made cakes with my nana.

Yes, I used to be a baker when I was four, five, six, seven, eight. Were you ever a candlestick maker? That's ... Nope. That's where I developed my love for batter, because I would just lick the. bowls and get whatever you get from that. Then you ... I mean, th- this part here is, uh- Boring ... a bit superfluous.

Why not fill it up with some history about potato chips? Potato chips were originally called Saratoga chips because they were invented at Moon's. Lake House in Saratoga Springs, New York. Boring. Four different people at that restaurant have been credited with. the invention in their obituaries. Hand me the cheese. Cheese.

So potato chips are, uh, an American invention. That's something we can be proud of. We'll take that. Now, while you're about to pour this into the bag, I will use this opportunity to let you. know that this is actually- Saratoga Springs? I already told you that ... somewhat reminiscent of a hack that I do, as, for a breakfast omelet that I actually did a little video of over on the Mythical Society, mythicalsociety.com, if you wanna see that. I got it from Chef José Andrés. Not personally. He's not a buddy of mine.

I just saw him talking about this on the internet, and now I do it on a regular. basis, and I think it's revolutionary. So I'm just gonna tell you to go watch that, and it's a lot safer than this, because we don't know what kind of chemicals are released when you put a. paper, uh, a chip bag into boiling water. Boy, am I nervous. Well, let me ... I feel like I should hold the top. This just seems so wrong and wild, and I love it.

Okay. This is not quite boiling yet. Should we mix it up, Nicole, or just- Yeah, give it some love. I mean, I mixed it pretty good. That's not love. Like that? Good lord. The water is kind of boiling. It took forever. How long did it take? Sh- I don't know. 15 minutes just to get the water boiling? I watched an episode of M*A*S*H. All right, so we're gonna throw this down in there.

Well, don't throw it. First of all- Set- ... no shenanigans ... set it ... sa- same thing. Set it in there. The, the, um, the taters have soaked up the ingredients, and this just feels so wrong. And do we roll the top closed, or do we keep it open? They just kept it open. Keep it open. And it just floats in there? Yeah, it floats And then, uh, we were told that this is gonna take about 45 minutes. 45 minutes. So let's go watch two more episodes of M*A*S*H.

We're gonna take this thing out. Should we dry it a little bit? Oh, yeah. Maybe keep that glove on. Pinch it and turn it over. Pinch what? The bottom. I'll hold the, I'll hold this part so- Just, like, splooge it out? Yeah, splooge it out. Oh. Can you get... I lost it.

Oh, my. Okay. That's crazy, dude. Let's, uh, let's, uh, let's get a cross-section here. Look how cheesy it is. Whoa. I mean, it's- I think it's gonna be good. ... Like a huge- I mean, don't you think- ... burrito ... it's gonna be good? It's like, it's got all the things that you like in an omelet, plus potato chips.

Yeah. I, I wanna get some of that ham right there. Is it hot? Fabulous. I mean, do I wanna wait- 45 minutes ... 45 minutes for it? Can you call something a hack when it's 45 minutes? Maybe. Sometimes hacks aren't about time. Sometimes they're about just using the bag that God gave you. And, um, like we said, it's probably getting a little PFA's, but you can take a little PFA's. You just don't wanna take a lot of PFA's.

I really like the- The potato chips are doing things. Potato chips flavor of it. Mm-hmm. It really adds something. The cheesiness of it. Potato chips. What I would do is investigate some food-safe bag to put this all into. instead of a l- just a potato chip bag. I mean- Maybe like a sous vide bag ... it can't be that un-food safe. It's already got food in it. Yeah, but you're boiling it for 45 minutes.

You're right. Yeah. We advise using a food-safe bag. But we do advise doing it because this hack is a revolution. Revolution. Now we got two corn hacks for the price of one. Corn hacks. First, a better way to lather your cob of corn with butter. Check it out. Okay. I- They cut the slab- Yeah ... into, um, you know, a nice little holder for the corn cob. I've done a version of this.

Yeah, which, I mean, even if you just start with this in a hot- Yeah, hot corn will. make that, won't- A hot cob eventually But maybe, but maybe make a little divot in it. I mean, even that, even that, even that worked, and now I'm making a divot, so. Okay, yeah. You could work your way. This one is not really wowing me, but this i- I mean-. It does w- I do suggest this ... it does work. You are really sacrificing the butter for the, for the corn. I don't think you need to cut anything out, 'cause now I'm already making- Oh, look.

Yeah, you've done it. Yeah, look at that. You've done it. The corn just needs to be warm. Oh, my goodness. Now, this next one, though, this seems like it could be revolutionary. Let's check it out. Look at this guy. This dude is skewering- A whole row. And popping it up and just eating it. Okay. And I mean- I don't believe ... one would have to assume he is well-practiced at this. We have been told that it ain't that easy.

Give me, uh, give me the unbuttered corn. You can use the buttered corn. There you go. And we're using these skewers, not the ones he's using, because according to team. testing, this gives the highest success rate. But we're also warned that it, it wasn't easy. I know that he had some of them removed, 'cause I think he had already done half. Ah, okay. Interesting thing ab- yep, that didn't work. But I think the corn needs to be- That just split all of them ... big enough.

The, the kernels. And I don't know how deep he's going. Go, go pretty deep, 'cause I went not that deep twice. Yep, that just split all of them. I mean, this dude, the dude's like a surgeon. Well-. Cut for the very first time. ... he's also, he's, he's got special corn. He's got a special corn. I mean, I'm just splitting my corn over and over again. Yeah, me too. I'll show you what I do. I'm gonna keep going with this attempt, 'cause I feel like I almost have.

it, but- You just do this ... this American corn is just such a problem. You just do this. Right on the table. Yeah. Can I...? You want that? Too late. Too late. You just, you just make your corn like that. I mean, it's not as cool. I mean, I'm not gonna put this on the internet or anything. This is what I do. I like being- How about just going halfway down like he did, and, like, stopping right there? Okay. And then trying... Good call. Mm-hmm. It's in my mouth, but I'll use a new one.

That's what I'm gonna do. See, I've made a, an accessible row here, and I think that he... I'm putting. it- No ... against the cob, and I'm pushing it in- Yeah, go in very deep. It doesn't work ... against the cob, and then I'm... It doesn't work. I think our corn may be... His corn may be undercooked or something. We're just saying that we think- I can't- ... that guy had fake. corn ... I can't make it work. Everything about it seemed real, Rhett.

We can say that someone does something better than us. There is n- we, there is nothing that we did wrong, I literally cut halfway. down and went straight into a row and popped it up, and it popped right out. I think he's got different corn. I'm not saying it's fake. I- I just think he's got different corn. Remember that round one butter, though? Oh, yeah. That's gonna change my life forever. All right, so this hack. Is a hack delusion. Is a hack delusion. Some food hackers claim that lemonade made with roasted lemons is naturally.

sweeter and requires less sugar. So Link and I have the same number of lemons, but mine have been roasted. He has a full cup of sugar. I have a half a cup of sugar. We're going to make these side by side, taste them, and see if this hack holds up. How long do you roast a lemon for? Nicole? I roasted them for about 40 minutes. You can boil a whole bag of eggs for that long. Yeah. Yeah, you could. You can watch almost two episodes of M*A*S*H. What is M*A*S*H?

Oh, my goodness. M*A*S*H- You've got to be- I- I've never seen M*A*S*H. Oh, see? But I do know what it is, 'cause I'm old. It's a, um... Whoa. Yep. How does that even happen? It's a show about- It's a military show. It's about a military hospital- Oh. In the Vietnam War. Comedy. Oh, it's funny? Oh, it's so funny. Yeah. Hmm. And, uh, it was shot right down the road from here. At least the outdoor parts were, um, in the s- uh, Malibu Creek State Park.

You can hike, you can hike back there and see, uh, some of the Jeeps and stuff. Pretty cool. I think some of them may have burned down in the fire. I don't know exactly. I mean, for the longest time, people said it was the greatest. television show to have ever existed. Mm. Alan Alda. I can't say that I've ever finished- Bless you ... an episode. Except for the three that I watched today. While doing this.

Man, I've never done this before. Now, I will say, my lemons, because they've been roasted, are releasing. more actual lemon into my... I mean, look how much is coming out. Look how much, look how thick it is. And I'm having to do a lot more work over here. Yeah, mine are easy. Mine are easy. Like, I'm sweaty. It's not just because of my incredible strength, but- And Link, yours looks. so, like, the lemonade looks so artificial like, the color of it.

Oh, yeah. Look, it's a lot clearer. Yeah, I mean, there's, like, straight up just pulp coming straight out of this thing, so I, I... It is releasing some sugars. Yeah, the- It's also releasing more lemons ... the heat kind of breaks down. those little, you know those little, like, pockets of juice that citrus fruits have? Right. Mm-hmm. The heat kind of helps break that down, so it makes for a juicier citrus fruit. You know how, like, people say to roll your citrus fruit as well? Roll it. To break up the little bits? Mm-hmm. Ugh. Kind of the same concept.

Did you, did you pre-roll for me? Of course not. Okay. So I'm all juiced up here. Let me l- let me catch up. I'm, I'm three behind. Don't put any ketchup in it, please. All right. I just really don't like that. Really don't. At this point, we're just talking. Rhett's making ketchup puns. But don't worry, I'll catch up. So you don't have to do that anymore. I mean, I would take off my jacket, but it's so on theme with M*A*S*H.

I know. I was s- It's probably why we had decided to watch it. Now, can we just say, at this point, Link has more juice. But it's also- About the same. No, yours is a little bit higher. Look. A little bit. I think that some of the juice evaporated in the process of roasting. Same amount of water. And for me, I got double the sug.

Go like this. I don't wanna, um, don't wanna lose any of my sugar. Gimme some sugar. Gimme some sugar, Bo. Hey, Bo, why don't you gimme some sugar? It looks old-fashioned. Here I am falling behind. The theory of why it tastes as sweet is twofold.

First of all, the roasting of the lemons released, like, the, um, it releases- Natural sugars of the lemon ... and it reduces the acidity. So y- d- you don't have to counteract the acidity with as much sugar. Whoa, look how thick that junk is. There's so much lemon coming down the line. Why you pouring in both? So- So you can have one and I can have one. You don't wanna share? 'Cause you had two glasses over there. Oh, I do.

You're a little bit behind today, brother. All right, here. All right, am I g- I think I'm good. So I definitely think that- Is it pour? if you, uh, if you don't like pulp, you're not gonna, you're not gonna like mine. I mean, that is clear compared to yours. Okay. Wait, let's- Let's go with the regular ... since we think this one tastes. sweeter, let's go with this one first. A dink and sink.

All right. That tastes very good. It's good. Different. Not nearly as sour. Yeah. You think this is not nearly as sour? As this. How much did you get in your mouth? I thought this was ter- Oh, sweet. I think the word is sweet. Yeah, this is more sour because there's actual- This is, yeah ... lemon.

pieces that got on my, my whole mouth. So I think- It's not as sweet ... you would have to, like, strain it. It's not as sweet either. It's more sour and it's less sweet. Yeah, this tastes like it's got- It's just sugar ... more sugar in it. It's just sugar water. You know, I s- hey, I said the wrong word. It happens. Right, but I don't, but the, the whole point of the hack is that this is. supposed to taste just as sweet, and it clearly doesn't, in our experience.

No. This hack is a hack delusion. Delusion. I cannot wait to stab some butter in front of my enemies. I think that's the one that we're gonna take with us. The rest of them, uh- Agreed ... even the big omelet, really, let's be honest. We, so we, r- I just wanna remind you, at the top we said we might be changing. your life, and, uh- I think we did. Yeah, I'm, I'm thanking you for commenting that we changed your life- Unless you'd.

already seen- ... 'cause I believe that's what you're saying ... unless. you'd already seen that before. Thank you for that and sharing this video. You know what time it is. Hi, I'm Robert from Connecticut, and we just made ch- chicken and waffle pot. pie from the Mythical Cookbook, and it's time to spin the Wheel of Mythicality. He's like, "Let me eat it!" "I don't wanna talk about it, I. wanna eat it." I feel that, buddy. Thank you for making those recipes and buying the Mythical Kitchen. Cookbook, which still exists. You can get it.

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