What’s Better Than Marinara on Mozzarella Sticks?

Is there anything better than marinara with mozzarella sticks? Let's talk about that. Mythical Summer. To quote the little-known seventh verse of the classic Dean Martin song, "When the stick. hits the sauce and you feel like a boss-" Ah. "… that's amore" That sauce, of course, being marinara. Yep. But as much as we love a classic, sometimes, to quote the little-known eighth verse of the song,

"When you try a new dip with your sticks and it rips," that's a more interesting pairing that. might blow classic marinara right out of the water. Lyrically, a little clunky, but true. It's time for Next Best Thing: Mozzarella Sticks and Marinara Sauce Edition. First, we're gonna remind ourselves of what the old standard tastes like. Yep, 'cause you know what they say, if it ain't broke, we don't have an episode.

It's great. Mm. It's tangy. It's Italian. There's a reason for these things. It's staying in its Italian lane. Mm. It's like you made a little pizza in your mouth. It's a different shape than a regular pizza. But there's gotta be something else we can do. Melba sauce. Melba sauce? Melba sauce. Huh. Made of raspberries and named after the Australian opera singer Melba.

Something. The same one that the toast was named after. A long time ago. She really got around. So- How can you be such a successful singer that they start naming sauces and toasts after you? It's like you sing notes and it breaks glass. Ah. And this is what we've been told, we might be being lied to. By our own team. Uh, this is a regional specialty in Upstate New York. Ooh, there's all this- In the Albany area. What was that skin on top?

That's good. Oh, my God. That's part of it. What is that? That's part of it. Oh. That whole skin, we gotta, we gotta get rid of that. Now we're gonna get to the- Now, we've been known to- … to the unskinned Melba. we've been known to offend the, uh, people of Upstate New York. Uh, I mean, I don't have the greatest track record with them, 'cause of the whole. register thing, or however they say it. Well, this is Albany. Albany, New York goes nuts for this. It's all the same. Yeah. It, it's it's all the same up there.

I mean, once you get outside of Manhattan, it's all the same. That's right. This is weird. This is different. But it's good. Mm. Boy. I can see why a whole- Boy, I like that … neglected people group up there in Upstate New York. Yeah. I'm talking about the Albanians. Yeah, that's what they call themselves. Are loving this stuff. Uh, oh, oh. Can I? Don't. Hold on. Do we… Oh, you're double-dipping? It- Can we do that? Are we allowed? Remember, we have the- Oh, yes … public health permit from, uh- Yes … the City of Burbank to double-dip.

We have applied, and it has been processed. For this episode. So I don't want, I don't want y'all be commenting and getting your panties in a wad. We have the permit right here. You can't do that in New York. This is good. It's going on the thing. It's actually great. No, that's enough. Very sweet. Okay. It's super great. It's better than marinara. Uh, that's not what we're here for.

Teriyaki sauce? I wonder if- What? … there's someone out there- Named Terry? First name… No, I do know that, I do know that. Uh, with last name Yaki? Aki. Aki? Aki. How about last name Cloth? Could be that, too. How about last name Dactyl? Could be that. How about last name… Is there another Terry? Terry Dactyl, Terry Cloth, Terry Aki, Terry… Terry- Terry Tory.

Terry Tory. I bet you there's a Terry and a Tory- Terry and Tory- … that are married. Maybe twins. Terry and Tory Dactyl. Married twins. Oh, let's just eat it. Of course it's very salty. Yeah, I don't know about this y'all. Did we need more of that salt? Sure. Mm. Too much. Too much. I'm not even gonna double dip. Not doing it. I'm sticking with the, with the Canadian raspberry woman.

That's her technical name, yes. Creamed corn? Yeah. I wonder if there's somebody out there with the first name Cree, last name M'Corn. Mr. M'Corn-. M'Corn … it's time for your appointment. Next, next up, Mr. M'Corn. Uh, we're gonna, that's M- That's, that's gonna make us happy all day. M'Corn. Let, hey, may, look- I'm happy.

Yeah. I'm gonna call you tonight when you're going to bed at 8:00. And I'm gonna say, "Can I speak to Mr. M'Corn?" And you're gonna go to bed with a smile. And I will laugh. Okay. The reason behind this- It gets a lot of- If you think we're crazy, the reason behind this is there's a little something. called corn cheese that they do at Korean restaurants. Josh introduced me to it. Josh is not Korean, but he took me to a Korean barbecue one time, and he was like, "You gotta get the corn cheese.". And it was literally just cheese with corn in it.

In it. And- Like a block? A stick? Uh- It was a skillet, and it had whole kernel corn off the cor- off the cob. Uh-huh. With corn, with cheese, and you just, like, ate it straight, dipped things in it, and it was great. So we're trying to maybe resurrect that idea here. Okay. So give it a chance, France. Hm. Hm. Also, there's Korean corn dogs that are stuffed with cheese. Mm-hmm. So that's another kind of inspiration.

Oh. Yeah. We are so inspired. It's like, mm, the corned. I- Mm, mm. Mm corn. Mm corn. Mm corn. I really like this. Mr. Corn. Mm, the corn. It's a lot of savory going on. I got a double dip. I don't think it's better than Melba, but I do think it's very good. It's not a juxtaposition, it's a doubling down. Right. It's a go hard or go home.

I, I'm finally not switching it, but I really want to. I like it, I recommend it, but there's something special about that raspberry sauce. Er, yep. Here, you can taste these again for a sec. Yep. Yep. Yeah. Great. Great. Molasses. Next up, we've got Mr. Mole. Mr. Mole, can you come back? Last name… Yeah, that, no, that's, yeah, it's too, that's low-hanging fruit.

I think we gotta go with man with a first name of Molas, last name Es. Es. Yeah. Okay. Mol. So the reason we're gonna do molasses is, first of all, we will do molasses on this show. We have and we will. And the second thing is- So- … now we're back into sweet and savory, and there is something about how well. molasses sticks to things, as Link is demonstrating. Look at that viscosity. There is a viscosity that is to die for.

Sh. I mean, look at that. Little drip o' dribble. Look, and it… Oh, look, and it drips down. Look at that. Look at that. It is… Molasses seems like something that just needs to be an ingredient used in small quantities. It's so strong. We went real hard, didn't we? Mm. Oh, man, we went so hard. Too hard. 'Cause you wanna dip it. You wanna get that coating on it. It's too strong. We've got the, the sweetness of the Melba, but now, good God, we're- We're too strong, guys.

What is this? Is this- Trust us. Uh, yep. This is unsulfured- Oh … molasses. You went with unsulfured. They took the sulfur out. I, I guess we need that. It's just too strong. It's doing too much work. Sorry, Grandma. Die on the street. Ooh, tikka masala. This is good. We got a pouch of it right here. Now, I'm not gonna say anything about somebody with a first name- Ti- Tick or Tikka.

listen, I think, I think we ran that one into the ground. Mr. A Masala? Yeah, I mean, I, I'm tempted to do it, 'cause you just made it sound very great. It did sound really good. But I don't think we should make that joke. A Masala. All right. A Masala. I think we just move, I think we move on and let- Fine, fine, fine. Now I still call you tonight and I say, "Can I speak to Mr. McCorn?" Yeah. Still do that. I still laugh. Still laugh. This is … I'm, I'm loving getting Indian food into more areas of my life.

And this is kind of the marinara sauce of Indian food, if you think about it, because tikka masala sauce is tomato based. It's just got those other spices in it. And paneer is just fried cheese. Yeah, you can do tikka masala paneer, right? Sure. That's a dish. Mm. Of course. Yep. I usually do the saag paneer. Me too. This is pretty good, though. Mm, I like that. Mm. Passage to India, ready in 20 minutes. Serves four.

It's not about that, though. This is good, though. This is- Mm … this, it- Mm … this is the new winner. And there's some sweetness in there. You think it's better than melba? Heck yeah, because it's got the sweetness, it's got the spiciness. She's rolling over in her grave, singing high notes, man. Listen, we're not here to make her happy. Yeah, and by the way, the people of New York, the upstate people, they're the ones who are really into that. We don't need to give them what they want. There's nothing we can do to make them happy. No. They're always complaining about stuff.

Yeah. They like, they, they, they seem to give them a hard time on this show. We're getting rid of that, because we have found the next best thing. Oh, I got a good surprise for you. If you are an all access member of the Mythical Society. You get, as part of your membership, this new quarterly collectible item. Hey. Yes, it's Rhett and Link slippers. Ooh. Keep those piggies warm. Aren't they so cute?

They're, they feel great, by the way. He got, he, the, he's got his hand and little arm on the side. It looks like he's just flying. Say Mythical on the bottom. Yeah. And they come in two different sizes, so you got a size big enough for this 13 foot here, and a smaller size, too. So get in on the Mythical Society all access plans. Also, watch a Mythic- Mythical, uh, it's not called Mythical, it's called Behind The. Mythicality, which is an ongoing series over there. Mythicalsociety.com.

So cute. Good job, boys. Get out of here. Okay. Next up, we are trying apple pie filling. No, we're not. Because you can get a apple pie with, like, melted cheddar on top of it. You can do cheese on your apple pie. You're right about that. And if you can do cheddar, you can do mozzarella, right? I mean, who's gonna stop us, Link? Who's gonna stop us? Well, uh, I mean, not the, not the Burbank- Mayor … police department. Yeah, yeah, yeah. Or the FDR, FDA.

Signed by the mayor. Yep. Yep. Uh. Actually, it's, it's, it says, it's signed by a graphic designer- … Sarah, not the mayor. Okay. Hey, hey, hey, hey, hey, hey, hey, hey. But the mayor had something to do with it. So you're demonstrating one of the problems with this, is that, do you grab a full apple and drop it? It's tough. Or do you just get the sauce? I got a little bit of apple there, which is perfect. Oh, that's hot. That's what I wanted. Oh, that's hot. Warn a man. Is it too hot? Oh, that's hot.

Hmm. But that's nice. I expect it to be good. Mm-hmm. Don't forget about Tika up here, or Mr. Amasala. I don't, no, no, no, no, no. Uh. I like this. The breading makes sense- But … in an apple context. But the big old apple of it all, I just, I, I'm tempted- Mm-hmm … to grab a whole apple. and I, and then look what I've done to myself. Oh, gosh. Now I'm just a guy holding a mozzarella stick with an apple on it.

I'm embarrassed. I wouldn't do this in, in a crowd. I wouldn't do this outside. Party? Not at a party. Weird. It's not dippable. I would do this by myself, or maybe with my wife. It ma- ooh, makes you think that just applesauce would work, but the syrupy nature of the. liquified parts of the apple pie are really good. I did like what I just did, but I'm embarrassed.

Feel a little … Y- it's not that you feel naughty, it's just that you feel stupid. Stupid. I feel stupid. I feel stupid right now. And for that reason, I don't think it can move on. I think we like to feel stupid alone. Yep. Nobody wants to feel stupid at a party. I don't know how you blew that layup. But you did. Well, dang, I guess it, I … What does that mean? I don't know. Does it have to be- No, no, no. It means you were definitely right.

Okay. All right, we got French onion soup, just the soup part, not the croutons, not the cheese, because we have the. croutons and the cheese in the form of a mozzarella stick. But before we dip that. Oh. Uh, we were recently eating, uh, my wife and I, and your wife and you, and you ordered French onion soup. Call her Christy. Christy? Okay. Well, I can call my wife Jessie then. You ordered French onion soup, I ordered French onion soup, and Christy noticed that we had both ordered French onion.

soup, and then she said, "Yeah, he must not be mad at you.". Right, because as I , as I did say on this show, I have not ordered temptingly good French onion soup before because I. know it's your favorite, and I was mad at you at the time. That doesn't make any … Why are you depriving yourself? It just felt so good to sock it to you. Man, I'm not gonna enjoy his favorite soup. But when you, when you didn't like your stepsister back in the '80s.

Right. And you decided that because she likes music that you weren't gonna like music period, you deprived yourself. And boy, did she hate it. Boy, did she- She doesn't even know. Boy, did she not even notice. When was the last time you talked to her? Uh, the divorce. Thanks for bringing that up. Like, literally, it was just like an on-off switch, you know? She's just- Wow … gone from my life. Oh, well, you should check in with her. Well, we didn't share sinks or anything.

We were already separate people Okay. Hmm. I really wanted to like this. I really built it up in my mind. But the reason he doesn't like it is because this gets so soggy. Now, the stuff in the French onion soup is soggy. It's nothing but sog. Well, I feel like maybe I can- Oh, what are you doing? Well, you know how there's a little space.

See, I did take a bite out first. Oh, you're dipping deep. Yeah. A little, I got a little to go cup. You've, you've create- 'cause there is a little space in between the, the fried. stuff and the … Ooh, is that better? No. It's not. Even, even with a onion on top? Nah, I want it, again, I wanted it to be good, but I just- Why? It's just not good. I think you need the cheese and the crouton or the old bread.

It's still bread, right? That's what it is? Where does it miss the trash can? Yeah. I cannot hit anything today. Um, I think it needs to be all in its own form. I don't, I think you, you betray something when you try to mix them. So we're gonna stick with- You're so disappointed. Yeah, I'm so disappointed. Are you mad at me now? And I'm so angry. Back to Italian with gelato. Mm. Pistachio gelato. Is pistachio Italian? Uh, well, I mean, I don't think- Italian?

I don't think a, a nut has a nationality. I don't think that's how things work. But I will say- I think it's good for nuts … in my, my recent trip to Italy, they, they're, they will pistachio it up in a heartbeat. So yeah, it's, it's a very- Okay, there you go. Um- I'm gonna save this. Now, this has got a temperature contrast. That really, that might do some wars. Yeah, that's a fact. That's a fact, Jack. I'm basically getting the melted parts. Yeah, 'cause we got it slightly melted in order to be able to do an actual dip here. So it's the, the existing gelato is more of an iceberg.

You tired of mozzarella sticks yet? Yeah, I am. Yeah, me too. I didn't wanna say it, but I was thinking it, so I wanted to ask you. We've eaten so many. I kinda just want gelato. Hmm. How was that? Hmm. 'Cause I still have the- Oh, you do it in- I'm chipmunking the Cheeza. Oh, you do it in your mouth. I got it in my, in my cheek here like a chipmunk.

Drink a little bit of that. I do enjoy that. Definitely an absolutely never and not coming together. Now, but would you- Would you, um… I wouldn't do that at a party. No. You know, you don't want to pick up the dip at a party and start drinking it. I don't think I would do that in front of my wife. Jessie's her name. Yeah, I wouldn't do that. Um, I would do it in front of your wife, though. Because her name is? Christy. That's good, after all these years. Yeah.

So we're not moving this one? This sucks so bad. It's just, you know, it's just- Yeah. Okay. I mean, how could you have known? Or us, how could we have known? I guess you already knew, huh? Yeah. Okay. Last, we've got country sausage gravy. This feels a little bit like a trap set for us. What? And how so? What, 'cause- Because- … there's like a hole underneath it? No, they just know, they just know how much we might like this kind of thing. I feel like they could tempt us with gravy. I mean, look at how excited my face is. Yeah, yeah. I feel like w- they could get us to do things w- with gravy, because of gravy.

Y'all better stop dangling gravy in front of us to get us to do stuff. And we gave you everything you need to know. Of course, there's… That's a big hunk of sausage right there. It's huge. Look at that. I mean, that's too big. That's too mu- I got a little bit of sausage there. Okay. It's not purty, but it's nice. Hmm. It holds up. You want to… Let's dink. And sink.

Hmm. That's thick. That's, um, that's involved. Yeah. I've jumped into the deep end of saltiness. The cheese, and then you try to mix it with the cream of the gravy, it's just, it's a hat on a hat, you know? 'Cause if you just put a biscuit underneath this, you're all right. You good. You start throwing other things, you're creative. You replace the biscuit with fried cheese-. It's just too much to handle.

It's overly creamy. I didn't think I'd ever say that, you know? I've never heard him say anything is overly creamy. I've never said it. We've made a lot of episodes of this show, and I've never said overly creamy. All right. Let's bring this one back in just to make absolutely sure. I, we, we disappointed ourselves by not liking things, but we've learned. And again, I do not apologize to the people of upstate New York. Hm. The beef is alive and well. But if you're gonna put Indian food in front of us, you're gonna be hard-pressed to get. us off of it, and that did not happen today.

Okay. So the official next best thing besides marinara sauce for mozzarella sticks is tikka masala sauce. Thank you for being your Mythical best. You know what time it is. Hi. I'm Louisa from Cleveland, Ohio, and I just graduated from Case Western. And it's time to spin the Wheel of Mythicality. Congratulations. You did it, girl. Now get on with your life and be a boss. All right.

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