- I didn't have a taquito
until I got married. (background laughter) - That's what you call it. - And I've never, I've
never had a had a wagyu. (upbeat music) - Good mythical morning. - Now Link, your palette
has often been described as a Harnett County pallette, right? - By you. Only, yes. By you. - Yeah, right. - I mean. - That's true. - I usually prefer the
less highfalutin foods. I'm like a low falutin food guy. I mean, I didn't eat guacamole
or hummus or burritos until I was in college. - Oh, those sophisticated burritos. (both laugh) Okay, well. Yeah, there's actually
plenty of people out there who have a much narrower palette than you, - I just wasn't expect- - 'cause you can eat a lot of things, man. - Yeah, I've grown a lot. - Yeah, well. - I've benefited a lot. - Well today is for those people, like Link used to be, with a slightly narrow palette who delight in the simple snack, but might want to expand their
palette just a little bit. - Yeah, yeah, I'm totally
on board with this. I'm a better person by
eating other things, including fancier things. So the dishes that we're testing today might do that for you. - Right, so the question is, can we endear average Joe eaters to expensive top shelf ingredients? And we're going to do that by making junk food really fancy. It's time for Top Shelf Snacks. Okay, so we've got our average
Rhett and Link hats on, we've picked out some of our favorite average Rhett and Link junk
food from the grocery store. Then the mythical
kitchenniers have created top shelf versions of that food by making it with very expensive ingredients. - Yes, what we're going to do is we're going to try each dish side by side with the real thing to
see if the average Joe would prefer the bougie version better, or if nothing beats the OG junk. In other words is this food good for the average Joe or a big ol' average no? - Let's eat. (upbeat music) - What if El Monterey decided
to make Wagyu taquito. - Wagyu. - I don't even know if
that's how you say it, Waygu? - Wagyu, I think it's Wagyu. - These are the normal
El Monterey taquitos. And these are the ultra fancy
versions with Wagyu beef. - Now, a box of 21 El Monterey
beef and cheese taquitos costs $4 and 49 cents at Ralph's. - Ooh. - How many would 21 of
these costs, or how much? How many would they cost Josh? - [VOICE] They would
cost $75 and 45 cents. - Dang, you got to put a
taquito on a layaway plan. - I think we've got to start with the regulars every time, right? - Yeah, yeah. Now, I didn't, I didn't have
a taquito until I got married. - That's what you call it? - And I've never, I've never had a Wagyu. - I've never had a Wagyu, you've had a Wagyu. - I couldn't tell what was happening. - Man, - That's good. - Look at the way the
wagyu peeks out at the end. - [Link] What is Wagyu? - [Rhett] The Wagyu. - [VOICE] So, Wagyu is
actually just the jacket. It's the word for
Japanese cow in Japanese. But it typically refers to the
style of cows that are raised in Kobe, although those
are regionally protected. So the American style wagyu has the DNA of the Japanese cow crossbred with the American Angus. So this is actually DNA tested, wagyu. - I don't want to picture cows
mating when I'm eating this. - [VOICE] Oh, that's all
I picture when I'm eating. - Dude. - This is really good until he started talking about cow sex. - It's so much better, oh. - I don't care who you are or how much you had to
forfeit in order to get this. It is, It is so good. So much better. - I don't care how average your pallet is. If you like this, you'll love this. - And then you'll be able to say, I wagyu it, or something. - I think we got to come up with a new name other than Wagyu. - Froo Froo beef. - Don't pronounce the Y, wagu, which I think is actually proper. Is that right, Josh? - Froo Froo wagyu beef. - What do you say, wagu? - [VOICE] Wagyu. - Oh, wagyu. - [VOICE] Kiko nodded his head because it's Japanese and it's correct. - I think we're just gonna say, - I know what we're saying. We're saying - Wagyu. Wagyu. - All we're really saying is this is good for the average Joe, you going to get fancy. (upbeat music) - When was the first
time we ever had lobster. - I think it's when we
went to Maine in 2008, - We were already like 30. - I'd been married. I've been married for eight years. - Okay, well, you're going to have
it again today because- - I would have had it earlier
if it was in a hot pocket. - This is a reg hot pocket and
that's a lobster hot pocket. Now 12 of these costs $9
and 62 cents at Walmart. How many would a 12 pack of these costs? I kept saying how many? Like I'm talking like a
child when it comes to money, - You get, you're getting below average. - How many dollars does it cost? - [VOICE] $180 and 33 cents
is many it would cost. - So a little over $90 for 1 of these, for 6 of these. - [Stevie] So for a 12 pack, - [VOICE] Why, not again! - [Stevie] Are those hats
doing something to you guys? - Oh man. First of all, just the outside is nice. I'm going to just bite it, man. - Look at that. I'm a little nervous of this though. This seems like a strange juxtaposition. - There's nothing strange about it. Hmm. - I've had a lobster roll. I'm always disappointed in
a lobster roll, but this, this is better than a lobster roll. - You were disappointed
at my birthday party? - In the lobster roll only. Music was great. - The lobster rolls were great! - [Stevie] Lobster rolls are great! - Yeah. - [Stevie] You can have them
with mayonnaise or you can have them with hot butter
and both ways are delicious. - This is better than that. - [Stevie] Well then save me half. - It is, to me, this is better. - It's not better than a lobster role. It's more averaged. - The price point. I mean, if you get 12 for $180, I mean, that means you're paying
more than $10 for each one. You're paying like I don't know the math $12 at least. Right? - [Stevie] Cheaper than
a lobster all though. - Exactly. And that's what's happening
here is that we're like, hey you ever had a lobster?
You ever had a lobster? No, I don't eat lobster rolls. - Tastes like a crustacean. It's like an insect of the sea. - But, but it's in a hot pocket. - Really? - Yeah. First one's free. - How much? - First one's free, and
you're going pay out the nose for the rest, but you'll be hooked. - Here's the thing. Every time in my life, anyone has told me that
it's gotten me into a lot of trouble. - Right. But you can't resist can you?. - I don't know. I agree. I do think this is really, really good. If you take the price point out. If the first one is free,
then I think this is easy. I mean, yeah, this is
good for the average, Joe. - [Link] Yeah. - [Rhett] First one's free. (upbeat trumpet sound) - You see how Josh is just
bringing us things that are weird and delicious? Well, you can actually see him make the things that are weird
and delicious over on the mythical kitchen You Tube channel. - [Link] Whole other channel! - And then, you know what, there's not just YouTube channel. They also have a podcast
called a Hotdog is a Sandwich. Where Josh and Nicole
this week are debating, which is better canned or tap soda. I mean these are the things
that you want to know. - I don't really even
know what tap soda is. I am so average. - Yeah. You know, from the fountain. - Alright. What if Funyuns
decided to make truffle Funyuns? They'd probably call them truffle Funyuns. - Right. - They probably wouldn't. They probably call them something else. If they're good, we'll rename them. - Okay. Now everybody knows a
regular old Funyuns is good. And it costs $3 and 99 cents
a Kroger for a 6 ounce bag. How much would 6 ounces
of these costs, Mitch? - [VOICE] It'd be 25.99,
which to me is a steal. - Oh. - 26, I'm not fooled, that's $26. - But how many would it cost? - [VOICE] About the same ish? I think. - You know, the first time
I ate a Funyun and just to, just to turn everything on its head here. - When you were two, when you were a baby. - I think last year. - Oh gosh. - I never, I mean, I
think it was on this show. It was the first time I ever ate a Funyun. - You've been afraid of Funyuns. - I mean, it's like, why
would I want an onion? - That's fun. Why would you not? - It's like, there's so many
other funner snacks than to have to go to an onion. - I don't, I mean I. - I never tried one. - Here's the thing. There's a lot of things in my
life that I've had that I did not seek out. Like when you say I'd never
had a Funyun, and I'm like, well, I never sought out a Funyun, but somehow they just
ended up in my mouth. (gasp) I think that's the case with most people. - Try that. - Gracious that's strong. Truffle is strong - Truffle love. - In general. - Why? Why is a truffle so strong tasting? - Because it's expensive. - [VOICE] That's like
the reason it exists. - Because it exists. - [VOICE] Yeah, it's kind of existential. - Whoa. That's good, man. - I think you got it call it
something else besides truffle. - Ruffle. - Sike. - Trouble. You say trouble. - Trouble dust. - Do you want to get you
into some trouble with your Funyuns? - Trouble dusted Funyuns. - Did you say truffle,
did you say trouble? Because I'm down with trouble. - I think, I think that really will do it. Trouble dusted Funyuns. - How much is a bag? $25. What? Is the first one free. - And then, and then afterward,
you're like, you know, if it's really just a
truffle, you mean that thing? That a pig snuffles up. - Here's where I'll say. A lot of times truffle oil on things will completely overpower a dish. And even at like a lot of fancy
places have truffle fries. I usually don't get them
because I feel like it just does something that I don't
want done to my taters. But something- - Like a garlic fry. - No, garlic fries are good. I'm saying sometimes truffles too strong, But I thought this was
going to be an easy no for the average Joe,
but having tasted them, they're way more fun than Funyuns. - Yeah, a little marketing. You make it edgy. Good for the average Joe. - [Rhett] Trouble dusted. (upbeat trumpet playing) - I'm told that there is a spice
so expensive that by weight it's actually worth more than gold. - And what is that spice? - I'm told that it's saffron. - Okay, yes. We have saffron Twinkies. Now, I got reg Twinkies over here. 10 Twinkies, 2.99 at Target. How many- - You know, the first
time I ate a Twinkie? - Would the saffron ones cost? - On this show. - [VOICE] $49 and 50 cents. - Good god. - Okay. So, okay. So 50 bucks. Now there's more than saffron
happened in all these, right? What else is happening? - [VOICE] There is. We did a little creme fresh
and white chocolate ganache instead of your standard cream filling. - Well I'll tell you, this standard cream
filling is making me happy. - You ever done that before
and take a bite out of the middle and put it
back together and you, and you give that to your kids. - Oh wow. It's a fun size. You shouldn't have told me that. - Hey look I got y'all some Twinkies! - Cause, cause if you don't do that, what are you supposed to do? Just like, like nibble it. I'm like, oh, there's another
fun size here for you. - No, that doesn't work. No, you gotta do what I did. You got to keep the cream on the inside. They'll fall for that
until they're about four. - So let's take a look
at, ooh, look at that, I'm double barrelling it. - Now, I'm not a huge saffron fan. Okay. I'm going to say that I've had
saffron ruin too many nights. - Is that what the orange specks are? - [VOICE] Yeah saffron turns
to like a nice golden color. - So the color of these Twinkies is more pleasing. It pops a lot more. This is what a regular
Twinkie on the box looks like. So we're finally meeting
expectations, but the taste? - I think saffron tastes
like you might've gotten into like a pool filter. You know what I'm saying? Like. - Yeah, just like lapped it up. - Like would you like me
to take the pool filter and dip your Twinkie in it? Like, I hate to say
that Josh, but you know, compliments to the chef for
everything except a saffron. - That's bad. That is bad. - I just don't like the flavor of it. I don't understand why it's so expensive. It's like one of the biggest
hoodwinks of mankind. - It's how they harvest it, Rhett. That's why it costs so much. You've got to, you've got to, you've got to summon a
demon and then pay him off. It's a demon summoned black market spice. - Well I mean you're
really trying to sell it. It's not working for me
because it tastes like a pool filter. - It tastes horrible. - And one time I got the pool filter. Well, one time I got something
stuck in the pool filter and talk about a long weekend. (laughing) - Just because your palace average does not mean that you are not smart. - Right? - And if you eat this, you are going to know that it
sucks because you're smart. And average, like me. - So what we're saying is
that of everything that we've tasted just the saffron
Twinkies get a big old average no! But you know what? We learned some things
because some things were good. In fact- - Most everything was good. - Most everything except the Saffron. - I mean, we're like
freaking palette expanders. Way to go, Josh. - [VOICE] Way to go you too. - We're pallet expanders. That's like something that
you get in the dentist. - Thanks for subscribing
and clicking that bell. - You know what time it is. - I'm Molly. - And Molly's mom. - We're from Texas, but we're in Disney World right
now at Villains After Hours. - And it's time to spend
the Wheel of Mythicality. - Dang I thought y'all were sisters! - Oh the timing, the timing of
that, did they, how did they, how long did they plan that? - What? - The timing of the music. It was beautiful. (retro music begins) You know what? We're going to try some
chicken chips and good mythical more stick around. - We got a bag of chicken chips. And if I know where the
Wheel of Mythicality, ISS going to land. - it's like a freaking Turkey. Like you'd get at a Renaissance
fair except this is an ostrich, this is a dinosaur Turkey, like is what the T-rexes
were eating at the Ren fair.
Redneck Rhett = iconic.
Eh episode
I could tell that Link didn't get that dentist joke at the end. palette expander.
Overall I wasn't that interested in this episode. They just took an inexpensive food and made a better version of it, and generally speaking that's going to taste better because it has better ingredients and is made by a real chef.
I was hoping it would be the continuation of that series they did a couple of months ago in which they try foods at four different price points and say which one they like the most, like the one they did for the Chinese food.