We Eat 40 Year Old Ham & Eggs

This is 40-year-old ham and eggs. I. wonder what it tastes like. Let's talk. about. [Music]. that. Good mythical morning. If you're. enjoying this episode of Good Mythical. Morning on the day that it came onto the. internet, you can know that we are in. France. That's a country in Europe. We. look like we're here, but we're not. We're in France. And I assume that. things are going to happen that we will.

give you a full report sometime next. week in the midst of subsequent episodes. of Good Mythical Morning. But today, ladies and gentlemen, it is time for an. education and a first taste. tasting of MREs, meals ready to eat. Now, I've never been more ready to eat. meals ready to eat. We're going to get. to literally this is almost. 40year-old ham and eggs 1976. This is. this was this is like Vietnam era. So, we're going to break we're going to. break into this. Uh but first, we wanted.

to kind of eat some normal MREs that we. we ordered off of the internet. So, what. what we're going to do is we're going to. we're going to eat these and you can. experience it along with us. I've got. I'm going to give some history. Uh I've. got some chicken fajitas. Now, basically, these things are engineered. to last forever. Is it one large rib? I. don't know. We're going to find out. So, go ahead and start pulling this stuff. out here. You You steam it and. everything and you warm this thing up.

Chicken fajita filling. White meat. Oh, I love white meat. Um, technically they. are engineered to be edible for 3 years. at 80° or 6 months stored at 100°. But, I mean, for all intents and purposes, what temperature have these been stored. at? Now, I got to say, I'm a little. disappointed because this thing makes. steam. The top of mine says pork rib. boneless imitation. Imitation. I wanted. the real thing. I wanted an actual pork. rib. But oh, I also got clam chowder.

That makes up for it. The old pork rib. and clam chowder combo. So, put the put. the. M. inside with the the steam packet thing. And we're going to pour water up to this. little line here. I got to let you know, I'm excited cuz this looks like a little. McRib. I mean, I can just see it from. that. And you know how I feel about the. McRib. I should have been in the. military. Look how big this thing is. I. could have had a Mc Rib every meal. So. now I put this in, right, Jason? Yep. Yeah. And then you pour a little bit of.

water up to the line. I love it. It's. like I feel like a chemist, not just I'm. in the military. Now, don't pour a lot to to the bottom. of. that. I'm going to rip the top off here. Okay. You want to fold this over like. that and put it back inside that box. Oh, in my imitation box. Oh, it smells. interesting. It doesn't smell like pork. yet. Smells like chemistry class. And. then I just lean that up against. something like this. Got some barbecue. sauce. That's key. Says do not overfill.

I got cheese spread. When was the last. time you had a McRib with cheese spread? Goodness gracious. This is getting. better by the second. Eat your heart. out, McDonald's. A little bit more. Oh, and I have carbohydrate electrolyte. beverage powder. I'm going to make a. Gatorade up in here. Woah, woah, woah, woah, woah. Mine's getting hot, dude. Starting to steam already. Quit. You. almost burnt my hand. Put your fajita in. the bags, huh? In the. oven. Oh yeah, there is hotness. happening. I might start cooking if I. can just cook out of a box. Let's open a.

restaurant that's just called MREs, please. MREs, please. Then we go on eBay and we. just buy all these MREs and we're just. like we come. We're in the back. We come. to your table. We're the We're just me. and you. There's no waiters. It's just. me and you come to the table like with a. cardboard box. You got fried rice. Did. you know that was in there? Oh, yeah, man. Okay. So, in 1958, they introduced. sea rations, which is what our almost. 40-year-old ham and eggs is. So, after. we taste this stuff, we're going to. we're going to dig into this and see.

what it's like. We're going to let this. stuff cook and then we're going to come. back in a second. It's like a cooking. show. We're going to come back and. voila. This is going to be like an. amazing spread. Yeah. My clam chowder is still a little. lukewarm, but my rib is hot. Look at. that. I got some rice, dude. Put my clam chowder back in there. Keep. it going. I've also got some. tortilla here. That smells like a. tortilla. What you got over there? Oh,

got a rib. A pork rib that I can't quite. get my fingers on. Kind of hot. Okay. So, I got pretty warm. Oh gosh, that's not Here, move move your. plate back where they can see it. It's like a McRib. Yeah, I'm excited. about this. And then hand me this right. here. All right, I'm going to get this.

fajita. out. M m. All the cats watching are jealous right. now. Boy, thank thank you if you've ever. served our. country. Oh, it smells pretty good. though. Okay. Okay. So, I got some. gelatinous chicken. happening. And uh is this cheese spread.

for me? Yeah, brother. This is cheese. spread for me. They all come with cheese. spread. Everybody gets to eat a little. cheese bread. Open that up, man. I mean, if I was in a war zone, I might be. excited about this. Okay, so I have. poured out my rice, my tortillas, and. then I put my chicken fajita spread on. top. I squirted a little bit of this. cheese spread on top of it. That was a. good choice. It's not too hot. Still a.

little gelatinous. And um here we. go. You made a funny noise. Your mouth. made a funny noise like don't put me in. don't put anything in me. It's not bad. at all. It's got a little It's got a. little chicken fajita gelatinous. Could. be warmer. I'll move on to my If I was. on a war zone, I might be very happy to. have this military McRib. Okay, so first. thing I got to do is put a little. barbecue sauce on it. Everybody likes. barbecue sauce. Something's on fire over. here. Good. It's just a little steamy. Little steamy. And uh a little cheese.

spread. Don't want to leave out Oh my. goodness. Don't want to leave out that. cheese spread. Oh, right. Okay, that's looks. questionable. And didn't know what to do. with the clam chowder, so I just put a. little bit on top. He didn't even heat. the clam chowder up. Yeah, it's a little. warm. And uh I got my bread here. Boy, why why go to a fine fast food.

restaurant when you can come to MREs and. eat with us when you can just make it. right here in your own. house? Since when does a clam chowder. become a spread on a. sandwich? It's not half bad, by the way. It's not half bad. Mm-m. If we were trying to dethrone an. evil dictator right now, we I'd be. toasting you. Here, you want to try some. of this? Can I bite off the other side. of that?

Let me get a little bit better bite. And. then we're going to get some ham and. eggs. 40-year-old ham and eggs. That's. going to put this all in perspective. We're going to want to come back to. this. Talk about that, bro. It's. good. It's not bad at all any day of the. week. H. Yeah. Okay. I mean, it's no scorpion, but it's not great either. All right, let's open up. 38-year-old ham and eggs. That's what. it's time for right now. Okay, so we've.

got a can opener. Hold that. This thing. comes with a can opener. This is some. condiments here. Matches, chewing gum, toilet paper, coffee. Don't need any of. that. Cream substitute. sugar. Now, this right here is the can. opener. They want to see. That's a can. opener. That's, you know, in the field. This is the kitchen. I don't know how. that works. Crackers and candy. Jam, apricot jam, applesauce. Wow, look at that. Whole. thing of applesauce. Let's You want to. start with applesauce? You just want to.

go straight for the ham and eggs? Let's. go straight for the ham and eggs. All. right, we'll open the other things on. All right, so th this is probably going. to be horrible. I'm predicting this is. going to stank. And I'm not going to eat. it, in case you're wondering. Oh, I. broke the seal. Just to get a little. smell. Let me let me smell. Oh, it smells like. a sting bomb. Let me smell. Oh, so sour. It smells like a bad fart. Like like a post Super Bowl party fart. Oh gosh.

Oh god. Okay, let's let's show this to. that's been in there. Oh god. Do you. smell that? It smells like a pier. Oh gosh. Oh gosh. Get the bucket. Oh. man, I hadn't I didn't smell it at all. until I got it right up to my nose. It. smells like the pier. Like when you're. at the end of the pier, you're like, "Oh, you guys get something." It's so. fishy. What are you guys using as bait? 38-year-old hammerhead. Now, just to. clarif Yeah, this is a good barf bag.

Here, let me have that. That's what they. also give you a barf bag with an M. I'm serious, dude. It's so hard. You can't smell it without. dry heaving. Try try to smell it again. I want to see you dry heave again. All right, smell that without drying. Oh gosh, dude. Seriously, that is the. worst smell I've ever smell. Watch me. Right. Dry heat.

You're spitting. Yeah, I did it. Look. Look. I can do it. I can do it. I'm a. man. All right. Eat some. No, I don't think it's I honestly I know. you might say you guys are wimps. Well, all over the the eBay listing that we. bought this off of, it was like do not. consume under any circumstances. People. were talking about consuming like. 12-year-old MREs and getting horribly. sick. So, I value uh my body too much.

Yeah. I mean, we already spent $30 on. it. Well, I don't want to have to eat. it, too. Well, let's open up some. applesauce. That sounds good. Okay, we. can good mythical more of that. Thanks. for watching this episode, for liking, for commenting for. netflix.com/retinlinky. Thank you. You know what time it is. Seth and I'm from Phoenix, Arizona, currently stationed in Siggonell, Sicily. And it's time to spin the wheel. of mythicality. It's Friday and that means we've got. another episode of Ear Biscuits, our. podcast. And this week's special guest. is the one and only Jenna Marbles. Also,

click through to good mythical more. where we will check out this applesauce. and discuss some more. I might eat some. eating habits. Appsauce seems not nearly. as bad. Helicopter traffic. reporters. You see the. traffic? Roger that. Traffic down there. headed in all directions. Do you think I. should tell the people about. it? Yeah, you should. Just wait for the.

wait for the anchors to toss to you. Okay. This is my first time. That's the. thing. I'm worried about being able to I. think something might be wrong with the. helicopter because I don't think I'm. supposed to be the only one bouncing. Well, I'm holding this up. They're. they're ready for you. Um well, there's. a lot of um well, there's a lot of cars. down there. And um well, I'm really glad. we're in a helicopter. It makes a lot. easier dodging some birds.

[Music]. Guys, guys, this applesauce has turned. into oil. Is black.