Should It Steak?

Are foods better in steak form? Let's talk about that. Good Mythical Morning. When I say steak- Mm … you automatically think of a juicy, grilled slab of beef. Yes, I do. But there are other foods that are served in steak form. Salmon, tofu, cauliflower, watermelon. I think we did that at one point on this show, watermelon.

steak- I, yeah, watermelon steak. … and it looks like a regular steak. That's just to name a few. But why stop there? Are there any other foods that taste better in steak form? Should everything be steak? Careful. We paid a lot for that wood. I'm cutting nothing. How could I not be careful? We're gonna find out. And you may be thinking, "Hey, isn't this just a Will It?" And to that we. say, "Well, sort of, but not really.". Well, we're not asking if something will or won't, we're asking if.

it's superior to its original form. So it's more like, should it or could it? All right. Let- let's get into some steaks. It's time for Copy and Taste: Steak Edition. Looks like we're starting out with shrimp. This is just a regular shrimp. Well, yeah, th- and this is how you would regularly eat it. This is an un-steaked shrimp. You've got a handle. You grab it, you bite it, and if you're smart about it, you can. get all of the meat out of that.

Oh, that was aggressive, Link. You see what I did? Look. I'm very impressed. Completely gone. Very impressed. All you gotta do is give it a nice little squeeze in the right direction. Mm-hmm. That applies to a lot of things in life. That's right. Like. … Toothpaste. Relationships. Your significant other. That's about it. All right. Let's see what- Tofu, salmon- No, yes- … watermelon. Mm, none of those. Let's see what we got. Nicole? Hey. That was really impressive. Are you excited about what I'm about to see?

I- I'm excited for you, yes. I'm about to see a steak made out of shrimp. Yeah, man. Exactly. I could … I mean, I can kind of imagine what it's gonna look like. I don't think it's gonna … I don't think I'm gonna run for the hills. Yeah. This looks like a raw piece of chicken. Well, no, it's not that. It was inspired by a New York strip steak. This is, this looks like uncooked chicken breast. But when I tell you it's shrimp, 'cause it is, does that make you feel different? Not, I mean, yeah, now I'll actually eat it.

How do you steakify shrimp? So I ground up some shrimp, and then instead of, you know how, like, New York strip. has that little slice of fat on the side? Yeah. I ended up actually grinding up some tails in there, and then I used some dehydrated shrimp. over the top- Whoa … which gives, like, an umami, salty, savory bite to it, which should. emulate, you know, a steak-like flavor. Oh, good. And it really holds up. Look at, it, uh, look at the way it cuts. I mean, I think that's really the thing that you're testing with this is, like,

are you the kind of person that wants to eat everything with a fork and knife? And I think the fork and knife is what I'm realizing that makes this different because. I think this might be a shrimp burger. Don't confuse me. Mm. Hmm. I mean, the, adding the tails was creative but it didn't, it's not.

making me happier at this point. Yeah. It is- I'm wishing that wasn't part of it. It's kind of a, it's a little gristly. Is that what you're saying? Yeah. I'm … I … If I'd have chosen this side, it wouldn't have happened? Exactly, yeah. Ugh. Oh, well let's eat that side then. Yeah. Okay. Well, sometimes- I really like shrimp … at a nice steak restaurant if I get a lot of. fat in my mouth, I'll just … Great thing about shrimp is it's full of cholesterol. Okay. Let me … Could you … Uh, hold on.

It tastes … What? Do this? Well, your knife is, like, sitting like that in my personal space. Okay. I'm just. It, it, it makes me uncomfortable. It tastes good when you're, when you're not getting that tail gristle. Oh. And isn't that true of a shrimp? I mean, a steak? True? I don't know what I'm saying anymore. Um, well, one of the applications of this, what we're gonna learn today- I don't. know … is this could be things that could be incorporated into a steakhouse. experience because, listen, I don't know about y'all, but the steakhouses,

they're just full of old folks now. It's a narrow and old experience. Young, young folk are not excited by the, what they got to offer at. places like Ruth's Chris and whatnot. Yeah. I mean, I'm young and I don't go to steakhouses. Right. Um, and shrimp goes with steak. A lot of times you'll do the surf and turf. Ooh. Some people will put shrimp on top of their steak. Why not just make the steak shrimp? It's less work. I could see this on the menu. Every- I didn't have to squeeze it … everybody's knifing and.

forking, and if you don't like beef, then you get to knife and fork this. But I will say there's something about seafood when it's put into a loaf form- Mm. … that is, I think, universally off-putting. I don't think it's gonna work. Yeah. Do I … I swayed you that easily? Yeah. So we're saying shrimp steak. Shrimp steak. Make it stop. Now we got popcorn, specifically cheese popcorn, the kind that your granddad got.

you for Christmas in one of those tins. Mm-hmm. Now, he didn't call you during the year and never really check on you, and really. never build a relationship with you, and somehow thought that by sending this. popcorn at Christmas that would be enough to maintain a relationship, and you know what? It was. Yeah. Yep. It's okay. I mean- And I love this, but … And you know what? It's great in this form. I think this is the best kind of popcorn. I mean, popcorn- If it's in a tin … And it's wonderful to. eat one piece of corn at a time. Like, I'm not- Yeah.

I like this- … aching for this to change … I like this process. Look at that. But it- My hand went out- But … and it came back with one little morsel. But you don't look sophisticated. You look very unsophisticated, just a- Come on, now … just a man grabbing- Give me. a shot … kernels and- Well, but hang on. Let me try. No. That was … Oh. You blew it, man. You dropped it. Well, I tried to do the no look. Okay. Let's see what Nicole did. Whoa, that is, there's a bone in it.

Oh my God. Yeah, there's a bone in it. Oh my God, Nicole. So can I pick this up? Yeah, pick it up. I mean, I don't wa- I wanted you to see it. Don't let it fall now. I'm d- I'm worried. What I'm actually doing is trying to be careful. Okay. So don't be like, "Don't do…" That's ex- that's what, that's what. I'm interested in, is being careful. Uh, you're, you're interested in being careful? That's why I'm picking it up like this, and not just waggling-. Oh … grabbing it by the thing. You can try to grab it. Let's see how it goes. Oh. Yeah. Looks pretty good. See?

You did it. Don't let the butter drop. Look at that. I mean, tomahawk. And then you just- No. Wait. No. No, no, no. No. That's not sophisticated. Remember, the whole point is- It's not a, it's not a chicken drumette … the. whole point is to be sophisticated. Is it, though? No, it's, it's, it's, it's to eat steak. Yeah, but I love when you got a big steak like this and you can just…. You can just cut a big old bite. Look at that. It lo- it looks like insulation.

Yeah. How did you get it to be so cohesive? Well, we were inspired by popcorn balls, and we used a little bit. of marshmallow with cheese powder, MSG, garlic powder, onion salt. Used a little bit of movie theater butter, and then a pat of butter on top. Do I look sophisticated? 'Cause I'm having a great time. I love this. You do look sophisticated. I like marshmallows. You don't really, right? The marshmallow-.

I guess there's no way to not make it sweet, huh? Yeah, I mean, we tried with the cheese powder and the MSG and stuff like that, but there's gonna be a limit to this. All of the s- our surroundings are really good. Hmm. But it's got that sweetness. Mm. It's growing on me, though. That's really good. If you're thinking you're at a steak restaurant. I am. Somebody ordered a steak and you ordered corn snake steak. Corn snake. A corn snake? They're serving corn snake now? You know what I meant to say. Don't listen to what I say, listen to what I mean to say.

Um, what do you think? I … Well, we, we said make it stoppy for the last one because we're choosing. between make it stoppy and poppin' copy. Who knows, man? This is popcorn as a copy of steak. So if it's not a poppin' copy, I don't know what is. Well, n- now we're gonna confuse people. Mm. Because next round, if it works, we'll also say poppin' copy, and. it has nothing to do with popcorn. It just happens to be that the moment that we- Let's just say should it steak. Yeah, okay.

But we, but I don't think the, the graphics I think are gonna say- The graphics. department is, it's not prepared for that. poppin' copy. It was a quick turn, this is a quick turnaround episode. Yeah, that's fine. That's fine. So we're gonna say should it steak, but y'all just do what you were planning on doing. Pop it, p- Okay? Whatever. We don't want any extra work. But now I don't know what we've decided, because I think we decided against this. I like it. Why? F- because it tastes good, and also I didn't think I would, how much … Hmm. I don't wanna cut popcorn with a knife.

I'm just saying- Listen, you're, you're gaslighting yourself. Hold, hold on. Let me just explain something. One of the things that I love about popcorn, yes, is that you can eat it with. your hands, but I have found, especially because I try to consume most of my popcorn. during the trailers, is I do handfuls. I Tom Cruise my popcorn, you know? I'm handf- I'm stuffing a bunch of popcorn. I don't do one at a time, unless I'm being a really good boy. And so for me, personally, having it all stuck together so I can just take bites of.

multiple pieces- That's not how you eat steak. You're, you're not doing what it's intended. You're gonna bring a knife to a movie theater. Yeah. Nobody- They don't allow that. Nobody's gonna bat an eye. Okay, you know what? Don't bring a knife to a movie theater. I think that you just, just proved it. Oh, thank you. I can't bring a knife in. Popcorn steak, should it? What? It shouldn't. No. We just say it shouldn't.

Popcorn steak, it shouldn't. It shan't. No, this, popcorn steak, it shouldn't. Poppin' copy. Nope. Popcorn steak, it shouldn't. Now we're going to Subway, which if you heard that Subway is now serving steak, you. would be like, "Yeah, they've been doing that for a while." Wouldn't you think that? When I heard we were doing this episode, I thought we were doing something. completely different than we are, so yes.

This is chicken. What? When I heard… What, what are we calling this episode? I don't know. I don't write, I don't write them. Is everything better as steak? Well, we don't know what we're gonna call it. We have to experiment with multiple titles. Hey, we, we've been doing this for a long time. We don't just commit to a title. We're not crazy. Should it be steaked is really… 'Cause it doesn't become steak. Steak, steak, steak. Let's just eat it. We're calling it that. Let's just eat it and see if we like it or not. It's steak, steak. Steak times three.

Steak, steak, steak. There's no steak in here at all. We gotta do something. This is- No. Sweet chi- chi- uh, onion chicken? It's sweet onion chicken teriyaki, yeah. Sweet- We gotta do something to capture the younger crowd … chicken. Steak or mistake? Ah, see- Oh … no, no, that's too clever. That's millennial. Let me say-. Guilty. … I got kids, right? And, uh, the stuff that they show me that they think is funny-. Makes no sense. No sense. So you gotta do something that has nothing to do with anything in order to capture-.

Hey, what about poppin' copy? Popping co- Or make it stop. Pop… You know what? I don't hate it. It's just- Whoa, my f- chair just gave way. Look, we gotta get- poppin' copy. Let's see it. Let's focus. Can we call it poppin' copy? Steak, steak, steak, poppin' copy. All right, I'ma reveal what this is 'cause this is-. I bet you I know what it looks like … this is the point. Bread. Ah. You got grill marks? You grill marked… And this is, this is all of that's over here now?

Oh, yeah. That's a foot long. Whoa. Yep. Oh, my God. This is gonna be horrible. It's hella-. No, no, no, no. I think it's gonna be beautiful. It, it looks beautiful, but oh. It's just, it's hella condensed. I was also, uh, I don't know if you looked at the sandwich, but the chicken. pieces have those, like- Yes … grill marks, and I'm like, "You know what? I'm feeling really inspired, so I'm gonna put grill marks on this steak.". And that, that was great. Hey, don't smell it before you eat it. I, I already did. It stink. Good God. It stink. It stinks bad. Hey, Nicole, did you put a little extra stank on this one? I always put a little extra stank on it for you, Rhett. Oh, God.

Let's call it stank, stank, stank. This video's gonna be called Stank, Stank, Steak. Should it, should it be. stanked? Should it stank? All right. I mean, what, what we're doing is just coming up with other episodes. Oh, the taste- We make stuff stink, and then we ask if it should, we should have. Taste not bad. Tastes not bad. Should it stink?

What do they call that? A deviled crab? Yes. Yes. This just tastes like- Have y'all had a devil crab? A devil crab is where they take. all of the- Oh, it's so good … they take a shell of a crab and. they scoop ev- everything out. Yeah. And then they take the crab meat. They mix it with stuff. And they mix it with, like- They make a crab cake … bread and crap. They put it back into the shell. Inside the shell. And then they fry the whole thing a lot of times. And it's- They do it in North Carolina … kind of like this. Something w- Sounds good. In terms of consistency, I don't need a knife for this.

Thank God. Oh, yeah, so it's tender. It's d- it's, it's such a tender steak. Points for tenderness. I mean, this is more like polenta than steak. All right, we're gonna call it- It's polenta with grill. Should It Polenta? With a grill mark. I mean, that's what we're gonna call this one. I can't believe I'm eating another bite of this. Should It Polenta? It has no business being as good as it is. Does this polenta stink? Should this polenta stink? No. That's an easy answer. It got kind of good.

We're liking this now. And it makes me think, I don't realize I'm at Subway. Yeah. You know? I could be anywhere. You're at a steakhouse, sir. Yeah. Subway steak. Subway steak. Popin' Copy. Popin' Copy. Ooh, I ate these as a kid. As a kid. You're getting choked up about it. And I hated them, but for some reason I kept eating them. You hated them? Fig Newtons. They're very steak-like already, you know? How do you, how do you mean?

They're thick. Like, I mean, that's a … I mean, proportion-wise, it's small. It's kinda like a small steak. It sits flat on the table. It's- I mean, it's more steak-like than a piece of popcorn. Look at it. Well, I'll give you that. Okay. All right. You just g- I mean, you- I don't think it's gonna look … Oh. Like a filet mignon? Filet fig non. Ah. Filet fig non. Filet fig non.

You wanna touch it first? I wanna eat it like an apple. Well, this is not should it apple. But I can't. I can't. If I just walked up to this. I, well, if I walked up to this on the sidewalk in LA, yes. But if I walked up to this in a restaurant, I'd be like, "This is a bun." A bun. This is bread. But if you ordered a figs, a- I mean, it's black and burnt up … filet fig non. Blackened, seasoned with salt and pepper.

Now, I really hope there's gonna be a nice red center in it. Let's, let's just see. Ooh. Well, oh, there's- Oh, it's well done. Oh, there's- Oh, it's very well done. I thought there was gonna be fig in the middle. Well, it is an entire pack of Fig Newtons- Oh, God … condensed into a filet fig non. Mm. It is warm. Yes, it is. But I mean, it's a loaf, though. Mm. I think this might like, make you like figs. Newtons.

Fig Newtons, not figs. I thought you would like it 'cause it's smushy. Mm-hmm. I do. It's like pudding. I do. See, but I'm not eating it like a steak. I wanna pick it up. I wanna touch it like bread. Yeah, it is, it is nice to touch. Boy, why is this so tasty? It's, it's- The warmness really is nice. The warmth is just so awesome. Hmm. This is an entire pack?

Yes. Wow. I wanna say maybe, like, 26 Fig Newtons. Whoa. I mean, you densified this. I'm really good at that. It's so moist. Mm. I, I really like it, but it's like raw bread. Which is another selling point, I would think, for you. It's like a, a doughy, uncooked thing. It's like these are all positives, right? I love it. I'm just, in my mind, there's nothing steak about it. It's as steaky as it can get, I think. Except for the original warmth.

It's a stone. It's like a bread stone. It's the heaviest piece of bread I've ever held in my life. I probably shouldn't be eating so much of it. Yeah. You probably had like a third of a pack of Fig Newtons. You just ate 18 Fig Newtons in three bites. My stomach is like, "What is happening?" I, I love it for what it is, but I. don't think we're in steak territory. So what are we supposed to say? Well, we like it. And it did look like a filet.

You know, you knew it right off the bat. I mean, I think you gotta give it credit where it's, where it's due. Yeah. Okay. Fig Newton steak. poppin' copy. poppin' copy. I wanna remind you to check out this year's Pride collection, including. our Stay Curious color block hoodie, I Think I Become a Bi tee, Be Good, Be Gay tee, and Pride button set. Uh, shop the new collection now at mythical.com, a'ight? Get it. All right, so now we've got ginger.

You might think to yourself- Ginger … why would you even need a ginger steak? I'm currently thinking that. Well- To myself … my thought is anti-nausea- Mm-hmm … on a nice boat. Oh. I don't spend a lot of time- Steak on a, steak on a yacht? I don't spend a lot of time on boats, and one of the reasons is. because I don't have my sea legs. But when you are on a boat, you like to- I eat a little steak … saw, saw into a steak.

Yeah, I'm thinking, you know, you got, like, a friend who's got a yacht. They're serving steak. And I would- Even if you're just going to a steak restaurant. Sometimes you can get sick on the way. Some- sometimes you get sick. Especially if it's in the mountains and you're in the backseat-. Mm-hmm … and you're in a van. Mountain state restaurants need a ginger steak. And you know what? I went to a steakhouse, uh, w- while traveling recently and it, and I had to go up a really long…. Yeah, you got queasy. I didn't, but- Oh … I was thinking- Then what's your point?

I don't know. I, I said, I literally said to, to Jessie, I was like, "I don't think Link and. Christy could come to this establishment." Because it was way up a mountain. I was like, "I think they, I don't know if that we can invite them.". And they didn't. And so now if they serve this, whatever it looks like, maybe th- everything changes. That's what it…. Okay. Nicole, why did you make it look like it was already just a ginger root? It's the same thing. So I was inspired by cauliflower steak, how it kind of has that corally look to it.

Oh. But with this one, since it is a root, right? It's an incredibly tough, difficult to chew through root. I sous vide it for about 24 hours with some salt, some pepper, some butter, and then I seared it on a cast iron skillet to get a nice sear on, over it. And I'm hoping that, you know, it's changed a little. Okay. I mean, it's changed a little. So it's basically just a root.

It's still the, it's still the root. Well, sometimes this steak is tough. I wanna get as much of the outside, 'cause you've put some rub on it. I mean, salt and pepper. I'm a purist at heart. Yeah. I mean, if you do a steak right, you don't need anything besides- That's what. I'm saying … some salt and pepper. A little sous vide. You're going for a big, thick- I'm never gonna get sick again. Oh, God.

Ugh. Needs more salt. Oh. I, I don't think it, this should go down the chute. Is this safe? Yeah. Live a little. It better look like. I don't wanna do this on a boat. I don't want people looking at me with this face on a boat. Hold on. Put it in your cheek like a chaw.

Oh, God. A chaw. It already was. Yeah. 'Cause I couldn't just keep it on my tongue. It's c- hey, this could be a way to get the kids off tobacco. Are they on tobacco? Yeah, they are. Kids, try ginger. Wow. I think the kids are just doing the nicotine now. It's spicy. They don't let… They, you know what? The great part of the whole experience was t- the tobaccy. Ugh. And now they're just doing straight nicco.

What are you talking about? Yeah, leave me out of this. I'm talking about Zyns, guys. Oh. You know? I'm talking about those little … P- Uh, it's really burning now. Yeah, it's b- It burns bad. It's burning so bad. It, this smacks of non-health benefit. My dentist is gonna notice this. He's like, "What did you do s- sir?". Son. Your dentist … I mean, you do have a old dentist, don't you? He's very old. He, he- What did you do?

He does call me son … son? He does. Ginger root steak. Make it stoppy. Make it stoppy. Laffy Taffy. Why? Blue. Because you want a dessert steak at your steakhouse, I think. Mm. Why did you choose this one? I don't know. Blue, blue's my favorite color. Ah. Just kidding, it's not. That was a good joke. She got you good. Man. Thanks. That was a good joke. I'm gonna take advantage of 'em. Let's see.

Now, I mean- It is nice … this is the m- this is a very formable substance. Yes. So, I, you know, I'm just trying to think what our expectations are for. how it will be formed, you know? This- What's the coolest steak? You gotta do something. What's the c- most iconic steak? Porterhouse. I've actually never, ever even said that word. Say it, try it. Porterhouse. I know how to say- You did, you did great. It's a New York strip on one side and a filet on the other side with a bone in the middle.

Oh, a T-bone. Is it the same as a T-bone? Let's see what she did. Yes! Oh! How did you know? Yeah. Did they, did they, did you get the glimpse? Nobody told me. Just trying to help y'all out. Whoop, right on the floor. Don't have to call. Nobody told me. We were just on the same- Oh, my God … wavelength, Nicole. Look at what you did, and then the back doesn't have a bone. It just looks like - This is not her best side … looks like the undern-.

underneath of a, of a school desk. Now, would you call that a funny bone? That's the kinda joke- Well- … that would be in one of these. Um, okay, Nicole. Yeah, what's up? Is that cow? Yeah, the bone is from a cow, yes. And, and do you call this porterhouse or T-bone? I call it a T-bone, but it's interchangeable. It's interchangeable. So they are the same thing? Yeah, they're the same thing. Okay. I didn't know that. It's got some char, some browning on it. Yeah, I used a Searzall. Searzall. All right.

See if, see if it knifes. Okay, well- I wanna, I would like a really thin strip- Go home, you're, you're gonna-. of this … we, I'm gonna … Um, I don't know if I can even secure it with. You need some help? Call your dentist. Okay. I'm locked in. Oh, wow. Oh, God. You're gonna need a friend for this one. I mean, it's creating lots of Laffy Taffy dust.

Don't breathe that in. I'm holding my breath. All right. Oh, it came right out. So that's yours. No, I want a thin strip after that. Okay. Well, I'm going right back in the same holes. Yeah. Okay. I think someone might have to come table side and do this for you. Hold it still. You wanna start eating that while you're doing it? No, no, hold on, hold on. You're, you're, taking your h- weight off is not working anymore. Can't do two things at once.

Okay, there you go. Now you do one for you. Or cut, cut that in half. You know what you did? I think you made a piece of taffy. Yeah. I think you- All Laffy Taffy comes from one big Laffy Taffy steak. That's what we've just discovered. I think you made that. Yeah, yeah. You remade this. But it seems like it's gonna be harder. It's exactly the same.

But what about… It's not as airy. I did apply some heat to it, so that might have- Mm-hmm … you. know, condensed it a little bit. It's, it's too hard. We discovered that if you make a Laffy Taffy steak, you just make a bunch of. Laffy Taffy that you can then recreate, and the whole family can get involved. Yeah, so this is a big farce, but it works. Blue Laffy Taffy Steak, Poppin' Copy. Poppin' Copy.

How did we end up there? I don't know, but it is beautiful, and just for that reason alone, I mean, look at that. I wanna use this as a- How many Laffy Taffys was that? I wanna say, like, 40- Doorstop … 45. 45. Thanks for commenting and sharing this video. You know what time it is. I'm Stephanie. That's Mickey. We're in Chattanooga, Tennessee. Happy Pride Month, and it's time to spin the Wheel of Mythicality. Happy Pride.

I blinked when she put the camera on Mickey. I didn't, I don't know what Mickey is. It's a slug. A slug? Yeah, just a big slug. No, it was a dog. It was a dog. Does that help? That's it? It was just a dog. It was a cute dog. Okay. Gay dog? Uh, yeah, probably. Okay, good. Okay, uh, uncomfortable close-up. Click the top link to watch us match our hairstyles to the years. we had them in Good Mythical More.

Should I have said gay dog? I don't know if that's something you should say. Yeah, take it back. I take it back. Shop the Pride collection now at mythical.com.