Is Fancy Food ACTUALLY Worse?

Can fancy food go too far? Let's talk about that. Good. Mythical Morning. We've all seen food shows or movies like The Menu, where they're showing off the highest execution of food imaginable. Where dining becomes an experience. rather than just eating a good meal at a cool spot. But at a certain point, it becomes all about the ambiance and the decor and the teeny tiny portions.

for some reason. But maybe there's something to that. I mean, can the tastiest foods really be found at the top? It's time for Extreme Meal Makeover. Hello, dear guests, and welcome to Mythical, the exclusive avant-garde, common to first class gourmand sanctuary of the century. Our culinary artists have prepared several specialized courses for you. Please listen to and follow their guidance carefully and you'll.

be sure to enjoy them. Act like you've been here before. Welcome, consumers. Hi. Please move your seats. For your first course, we're taking you back to your childhood. balloon days. Remember when you were a little kid, Rhett? When you were like, yeah, I want a balloon. Balloon day is my favorite day. The chef knows your name. Yes, I called ahead. We are making a literal Blow Pop, and Trevor is going to do an interpretation of you as. children while I blow these up.

Literal? And what is that made out of? Sucker? This is inverted sugar, syrup. You don't know what that is? It's sugar, but. don't ask questions. Just act like you know what's going on. Oh, splendid. What? Crap.

We're gonna eat that? And then, what? What is that on the end? Please suck. I did it. I sucked as hard as I could. I really did. Here you go. Yeah, you did. Okay, me, feed me next. And then I just eat this? Eat it, now. Is that gum? It's gum. It's a literal Blow Pop. Like I said. There's gum in the middle of a.

Oh, my gosh. It's all part of the menu. You're gonna love it, man. It's so sticky, though. Hold, hold. Suck! I'm living my best life. Nothing. You got a big hole in it. You gotta do another one. Let me try again. Let me try again. That'll be an extra two hundred dollars. Two hundred dollars. You're paying for this, right? Suck straight in.

Oh, man, that was good. Oh, it's. a little hot. Enjoy. Well. That was. I'm so glad we came here to. That was splendid. Oh, you got a little bit on your pants, and your shirt. But I think it's worth it. I mean. I mean, I've never seen anything like that before.

How much did we pay for it? I think the question is, how much would we pay for it? Well. I mean, helium is expensive these days. It's a finite resource, guys. I think that would get people talking, and I'm willing to pay for something that I can talk highly about. You know what I'm saying? I think that's, that's easily a. Eighty, eighty dollar Blow Pop. An eighty dollar little amuse-bouche? Yes. That really gets you and your friends.

Maybe a sixty-five dollar. Blow Pop. I'm feeling it. I'm down. Waiter, next course, please. They're coming again. Keep it cool. Hello again, you consumers. Hi. This is our. In-N-Out Animal Style Fries, elevated. You have a potato pavé, deep fried in duck fat. You have a spread foam "V-la-sic" pickle brunoise. Bless you. And then on the top is. egg yolk cured in American cheese salt.

Did you say Vlasic pickle? "V-la-sic" Get it right. Now, are you gonna command us to suck this? No sucking. Just eat. Okay. Enjoy. Oh, my goodness. I think maybe we need to say when? When? So this one, this one is a little meager. I don't know. I got five pieces of potato. Do I eat it with my hands?

I don't think so. Well, that's what you do in the. Yes. No, no. Okay, I'll use one of these. Oh, yes. It dissolved. No, look, look. Each piece of. Oh, it's an accordion potato. Each little piece of the. What? What? It's an accordion potato. It's like little slivers. Oh, it's pickly.

That is. That is excellent. Oh, so we. Maybe we're supposed to use a spoon. No, I think. I think, are we supposed to use a spoon? No, no, no. So we just supposed to eat it with our hands? I was right, man. See? Was that Nicole? These. I think it might have been Nicole. Too stern to be Nicole. These are great. I don't really understand what they said,

but. Like, if you look at. How these flavors come together, it tastes like In-N-Out, but better. I've never had a cube of tater. that was sliced like that and fried, and it's just. It's just. so good. Do they fry them and then stack them? How do they do that? I don't know. I'm afraid to ask them. I'm not gonna ask. How much would you pay for it? If there were. only, like, two, maybe three of these on a plate, I wouldn't be surprised.

In a real fancy place. You would be expected to split all this in a real fancy place. Like, even there might just be one, you know? I've learned if I go to a fancy place, especially for, like, the appetizer part, I'm like, oh, I like, yeah, I'd get deviled eggs. I always like to order deviled eggs. I'm like, how many? Gotta ask how many. Your comparison to a fancy place is a place that has deviled eggs. Deviled eggs, yes. Only the best. I'm not talking about scrambled. I mean, when it's deviled. I'm not talking about scrambled eggs. Deviled is fancier than scrambled.

It's fancier. You're right. I am very excited about what might be next, chef! Loving this. Here they come again. I'm having such an excellent time. Yes, of course. I know what this is. Vee, go. Come on. Let's go, back to the kitchen. Rocks. For your next course. You know how just people. eat, eat, eat, eat, eat, eat, right? You never taste the food. You never taste the food. This is Pizza Hut Supreme pizza.

You have dough, you have sauce, you have cheese, you have pepperoni, you have sausage, mushroom, green pepper and red onion, and at the end, you have all of them combined. Please go in order, and enjoy. And these are? Those are not edible. Those are rocks. Those are rocks. I love rocks. So, I wonder if we can keep the rocks.

We can probably keep the rocks. All right, so we're gonna start with the dough. Look at the. So, this is my dough part. Look at this. Look at these little fish. It's like fish in a stream, riverbed. I don't know about this, man. We'll taste it. Open mind, open mouth. Don't slurp it, please. So, that was dough. I liked it. You did? Well, yeah. Okay. It was cold.

It was mushy. It was a cold, little, piece of gel. A dollop of dough gel. Of course you liked it. Now, so I'm guessing this is a sauce. Now, that kind of works because it's sauce. Yeah. Pizza Hut sauce, tastes just like it. Cheese. So, what's this white thing? Cheese, that works. That's good. Cheese works. Pink. Are we going too fast or too slow? I don't know. Look at the rest of the patrons.

Everyone seems to be looking at us. No one's touching their rocks. Do you remember what this one is? The pink one? Sausage? Pepperoni? Pepperoni. Oh, that's tough. That's hard. Yellow. What's yellow? Onions? Mushroom. I think that's mushroom. Well, then what's this?

That's mushroom. I don't know what that was. That was sausage. That was sausage. Green pepper. Green pepper. Oh, that's refreshing. Just tastes like a green pepper. How did they do this? Purple? What's purple on a pizza? Onions? Onion. Yes, whoa. Hey. And a whole pizza together. So, look at that pizza. Can you believe it? They did that. And you're not getting a lot of calories, I don't think. No.

Very little. Very little. It's just taste. Nothing but taste. It really does come together pretty nice. I mean, it tastes like, somebody just like. It's like if a bird ate nothing. Oh, don't say it. But Pizza Hut. You just had a pizza bird? You were forming a pizza bird? I was like, oh, look at that. bird. It kind of has that consistency. Well, you know,

interestingly, birds eat rocks to digest things. Swallow a rock. Do it. I bet you I could swallow one. A small one. I gotta give it to the kitchen. This is super inventive. I love. the. Salty. What are you doing? Just licking a rock. The presentation. is. It's very. Astronomic. Primordial. I really appreciate the effort here. I feel like they're saying something.

I feel like they've crossed a line. But I don't know what. I don't know. I think they're saying something. They're saying anything can be made into jelly. You can do this with any food. But it's easy to hate on stuff, but when you get it, it's kind of like art. You got your pudding glasses on, man. You like pudding too much, and that's why you like this. But let me just bring you back to the real world. You know me, I'm open minded. I love every kind of food, but we just had a pizza that was a lot of little drops of jelly. You like calories? Actually, I love calories.

It's usually a sign that something's good. This wasn't good, man. I will take these rocks home, though, and have a lot of fun with them. You can't have the rocks. It's like taking the plate from the restaurant. I've done that. The bathroom is really fancy, too. I ended up having to, like, pee in this thing that it was like, it was taller and it had like, a basin and, like, turn the water on. Yeah, that was the sink. What is this, dude? I don't know. We're gonna find out about it in one second. But first, you know what?

We had a film festival. Yes, three teams from the Mythical crew competed and created short. films in only one workday. And at the end, we fiercely judged them and their films. Head over to Mythical Society to watch all the films, plus the entire Mythical Society Film Festival Special. to see the drama unfold for yourself. This is available to First, Second and Third Degree, so join First Degree. mythicalsociety. com if you haven't yet. Why? Why? Why, swallow the food, when you can smoke the food? This is a smoked Philly Sushi Roll Hookah.

You have a cucumber and toasted rice shisha. and water of smoked salmon, cream cheese and nori. Please, puff, puff, pass. Was that the fancier way to say suck it now? Yeah, yeah, yeah. I mean, listen, two out of four meals, they're asking us to suck. Yeah, no complaints, I guess. Okay, so, looks like we've got some seaweed on the tip of this thing. I'm sure you're excited about that.

Are you sure that's just not from the last person who. wrapped their lips around it? Yeah, they had some chappies. Okay. I guess we just suck. Suck? I don't think I got any. I did. I think I got it all. I thought I was making that noise and it turns out it was just you.

Oh, it's kind of nice. Do it again. Hit it hard, man. Hit it deep. I don't think I got anything. Yeah, you did. Oh, yeah. What is that? My breath smells weird now. What is happening? This is, what is this? Sushi?

This is the weirdest thing that's ever happened. The taste is crazy. Like the way it, it tastes like you just had some sushi. Like, it doesn't taste like you're having sushi. It tastes like you had some sushi. Yeah, it tastes like. You know what I mean? It tastes like I made out with a snake that's eating sushi. Oh, come on, man. I like it, and I. But I like it. And the nori is actually really subtle. Maybe you should just been a sucking on nori this whole time versus.

biting it. I'm like that cat from that movie. Woohoo. I got a couple good smoke rings. Train coming into the station. You did? Yeah, I did. Hey, watch this. Oh, that was. That one.

That one. There's one. You made smoked turds, mostly. Wow. Who knew what you could get away. when you're in fancy mode? More, please. They've expanded our table. Gott bigger. For. your last course, you are now the chefs. You can never be in real life, let's face it. This is your chance.

This is ramen deconstructed. I'm deconstructed. Begin? Tonkotsu. and miso broth. Shoyu and shio broth. I think you are gonna have to show us. They're doing something. Yes. Miso corn sauce. You don't seem like corn sauce. Scallion oil. I'm sorry, I couldn't. I couldn't help it.

Chili oil. Yes, I've seen this before. I haven't seen it painted, though. You don't need to comment on everything. I know when to be respectful. Dehydrated bok choy. I won't say anything about it. Black sesame.

Chashu. There it is. Pork slabs. Faster. I think Lily might be channeling something she actually experienced. at a previous workplace. Marinated. soy egg. Oh, oh, look at that. Brown eggs. Y'all crazy. Wow. Is it over? And powder of seaweed, mushroom,

and bamboo. Man. I'm so glad we came to this place. Splendid. Let's dig in? How? Like, scrape it up? Like, I'm good at cleaning, so I might be good at eating this. I'm gonna. I'm gonna drag this meat through some stuff. Some of that, and then I'm gonna go with. this. And then,

I want a little bit of this. This one. Did you grab, you grab some meat as well? And then, yeah, yeah, yeah. I mean, that tastes incredible. Did you see how the one sous-chef, like, whacked every single egg mole? That was amazing. You mean Trevor? Yeah, Trevor. Yeah. That was very impressive.

I didn't know if he was called Trevor in this. In this universe. Crazy rich world we're living in for the moment, a lot of this dust that they blew, feels kind of overkill. Well, basically. I mean, I don't know how sanitary that was. They basically all just. had it in the palm of their hands for an extended period of time, and then they just blew it on everything. Yeah, I know they. I'm kind of into it. They're doing that type of stuff back in the kitchen, but when somebody's leaning over your shoulder and just blowing over your food. makes me feel a little strange.

I just gotta say, overall, this has been an amazing experience. I think they've elevated. everything. to the point where I can talk about it and seem awesome to. my friends who aren't here. And that's kind of the point, right? Just don't let them see the way you acted in this episode. Maybe just talk to them about it. What do you mean? You're the one who she had to shush. Yeah, well, yeah, I mean, I wouldn't tell any of my friends to watch this. You let your friends watch this show? Actually, no, I don't. It's a good test. I sort of like just being bossed around.

I feel that. That's what I learned. Well, suck on that. So, takeaways. We're suckers, literally, for some high end food. We'll suck on some high end. And give it up for that Mythical Kitchen crew. Y'all did awesome. Y'all did awesome. And this is a great. This is a great episode. for it to be your last.

What if that's, what if that's what was happening? It's like they're going out with a bang. They're no longer cooking for us. They're too busy on their own channel. What will we do? No, great work. It was amazing, and. I would eat here. I would definitely eat here. We are eating here. This is where we normally. I mean, I might prefer a bowl, but. I had quite a good time. Thanks for subscribing and clicking that bell. You know what time it is. I'm Josh.

I'm Jenna. I'm Skyler. And we just made Fruity Pebble Pancakes using the Mythical Cookbook. And it's time to spin the Wheel of Mythicality. That's gonna be a good breakfast. Good work, dad. Click the top link to watch us egg-speriment with weird egg. gadgets in Good Mythical More. And to find out where the Wheel of Mythicality's gonna land. Watch the drama unfold in the Mythical Society Film Festival. Join at mythicalsociety. com.