Frozen vs. Fast vs. Fancy Food Taste Test

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The hallmark without batter looked terrible. I would be pissed if I spent that much on Calimari and got that.

👍︎︎ 9 👤︎︎ u/physicsty 📅︎︎ Jan 18 2021 🗫︎ replies

Poor Link and his necklace fail in GMMore lol

👍︎︎ 4 👤︎︎ u/DTake2012 📅︎︎ Jan 19 2021 🗫︎ replies

I was disappointed that they didn't include Red Lobster's clam chowder. Theirs is actually pretty good.

👍︎︎ 2 👤︎︎ u/Detronyx 📅︎︎ Jan 18 2021 🗫︎ replies
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- Dollar signs be damned, which sea food is the best of the high seas? - Let's talk about that. (cheerful music) Good Mythical Morning. - Who do you think the she in "She sells seashells by the seashore" is? And how much do you think she was selling them sheshells for? - Oh, you want me to tell you who the she in "She shells seashells by the sheshore" is, and how much she was selling them seashells for? - Yes. - I think Shelly was shelling them sheshells for probably sheventyfive shents apiece. - Okay, that's an interesting theory. But here in California, when it comes to seafood options, there are plenty of fish in the sea. There's also plenty of price points in the sea, so we have cast a wide net, and come back with some seafood dishes of all different prices, but which one will catch our interest hook line and sinker? It's time for Naked Foods, Naked Seafood Edition. Naked. - Each seafood dish we're gonna be trying today will be- - Naked. - Meaning there will be no packaging, no fancy sides, and nothing else to influence our impressions. They will be completely- - Naked. - This way we can solely focus on the taste of each dish to decide which is best, and maybe we'll be tasting sole. - Oh, I was gonna ask you, that was a pun! Soul, like Dover sole. We'll be sampling seafood dishes from four different price points, they are the grocery store frozen or refrigerated section, local fast food, casual, fast casual restaurants, sit-down restaurants like Bubba Gump, which has never been good to me, and several fine dining restaurants in the LA area, and lemme tell you, they are fine. - Each round, we'll pick our favorite dish, then Stevie's gonna tell us where each dish came from and how much they cost so that in the end, wee-hoo, we'll know how expensive our seafood palates are, and which fish dishes are worth paying for. - Was that a wahoo joke, or a wee-hoo joke? - Simultaneous, Shelly. - Let's say ahoy to our first dish. This is calamari. - And if you, this is the most drastic difference from plate to plate I've seen in the exercise of this series. - These have no batter at all. - [Link] What on the Earth? Well, okay. - Now, a lot of people say that cheap calamari is just pig anuses. - Well, I'll be the judge of that. Having eaten it, boy, that's not good. It's not even worth finishing. Yep, going in the trash. You know what? It's gotta actually be good for me to send it down the gullet. - I think it might've been better earlier in the day. - [Link] And these are what, like-? - Frozen food section. - But there's no... - Tastes pretty good, though. That's gotta be frozen section, but it tastes good. - [Link] That's better to me. - Now first of all, what's the difference between this and this, with the legs? - Yeah, I don't like to eat the leggy part, because that makes me think about what it is. - So that's the squid body that's just been carved up? - You know, I'm just not gonna think about it. But, that one's good. - Oh, and it tastes peppery. - It does get a little fishy. This one's peppery too. Spongier. It seems the most authentic. - It's less uniform. - I just don't like calamari, I think that's what it's coming down to. But I'm gonna vote, because there's, I might actually vote for that. I don't... - [Stevie] You can just nicely pick which ones are your favorites, 'cause it's just really up to you. - Yeah, that's right. - I'm gonna stab you with it, no. - Can't have this one, it's mine. - I agree, I don't think this is the fanciest one, but it is my favorite one, I really like it. - I almost went with what I think is frozen, though. - [Stevie] Guys. This is a first. You both picked the frozen one. - This one's frozen?! - [Stevie] Yeah, that's Safeway's Waterfront Bistro crispy breaded calamari. - Safeway, y'all! - [Stevie] Yeah, 6.89. So the one without breading, from the left, we have the fine dining one, Ocean Prime Point Judith calamari for 25 bucks. - We don't hide behind breading with our calamari. - [Stevie] Then the casual Fish King calamari, 12.95. And finally, the sit-down Neptune's Net calamari for 15.25. - Neptune's net, by the way, I recently stopped by there on a trip up the coast, and I did not get a calamari, but I got their fish and chips and it was incredible. They know what they're doing, I just think something got lost in translation. - I mean, this makes sense, that I like the least calamari calamari on the thing, but good job, Safeway. - Yeah. - This is clam chowder. I consider myself- - A chowder man? - I've been through some clam chowder, 'cause I like it, I like it and I like to order it. - [Rhett] You've been through it, like you were once surrounded by it and came through? - No, I go through some clam chowder is what I'm trying to say. Not too thick, not too flavorful. - I don't think that's too bad. - I don't like it too thick or too thin. But that just didn't have what I was hoping for. - This looks a little more interesting. - Mm. Much more creamy. - Wow. - That's got lots of plavors. - Nice punch of flavor. - I said plavors. Yeah, I'm de-chowdering my spoon, and I'm still going on my side. - Now this also looks super chunky and interesting. Got some chives in it, maybe? - Mm. Celery-forward. - It is too celery-forward. - If that's one of the first things you can taste, ie forward, that's a problem. I predict this is gonna be bad. You doing that dad breathing over here. Egh. - That's not good. Yeah, I'm not gonna spit it out. - Okay. - I'm gonna have some decorum. - I'm spitting it out just like I do in restaurants, just so I don't have to tell 'em what I think of it. - I mean, listen, we were- - This is automatic, for the people. - We're on the same page. Is this the frozen one? - I hope so. - [Stevie] That is the fine dining one, so you both get to do a fancy pants dance, together! - It's a dance with a fish this time, right? - [Stevie] Oh, yeah. (slow piano music) - Look at that, man. We like fancy clam chowder, but you knew that about us, you knew we were fancy chowder boys. - [Stevie] Yeah, that's from King's Fish House, it's nine dollars, and then from the left we have Walmart's Marketside clam chowder for 3.27, Bubba Gump's for 7.99, and then Fish King for 5.95. - Huh. I'm disappointed in you, Fish King, because you normally don't disappoint. Just wanna take a second to humbly invite you to check out the Mythical Kitchen channel. I'm so proud of the work they're doing over there. - But humble pride. - Humbrely, yeah. Josh, Nicole. - This is a humble brag. - Trevor, you're even over there. - [Trevor] Hello. - Doing stuff on the Mythical Kitchen channel, putting out all types of interesting recipes and food creations. Check 'em out, don't knock it until you try it, like me and this. - Stevie, what is this? - [Stevie] This is salmon. - This is salmon. - And these are salmon dishes that, the most straightforward salmon dish that each place has to offer? - [Stevie] Correct. - [Link] Which this one has some sort of sauce on it. - That tastes or smells like a garlic butter. That's pretty tasty salmon. - That is garlicky salmon. It's grilled, see the grill marks. - That's a good salmon. This is more, whoa, it just popped right off of that. - [Link] It looks kinda burnt. - It looks like they may have, this is a little past medium. Like an Asian glaze, that's good. - It's a good taste, too. This one looks good. This one right here scares me, so let's get down to it. This one has a glaze of some sort. Mm, this one's a sweet glaze. - That's a pretty high quality piece of fish. - Mm-hm, because it's not that fishy. - I don't like the flavor profile as much, though. - I like it second to the garlic. And I'm a little scared here, 'cause this is just like... - This looks, I don't know. It could be, well, I can't do anything with this. - I mean it's just a piece of salmon. Look at my crotch. - I'm having trouble. I'm having salmon troubles. - That's gotta be a nonvoter. Yeah, so it's, between these two it's kind of a tossup for me, but I'm really loving this garlic cream sauce. - All right. - What you think? - I'm going with this one. I actually like that flavor profile better. - It doesn't distract from the salmon, I just don't love salmon that much, so. - [Stevie] So Link, the one that you picked is from our casual place, Fish Dish, for 15.59. - I like it. - [Stevie] And Rhett, the one you picked is our fine dining Ocean Prime teriyaki salmon for $48, which means you get to do the fancy pants dance. - Teriyaki! (slow music) Skewer yourself! - Screw yourself? - Skewer yourself! No! Just like, you know, it's... - Screw yourself, man, you're too fancy! - You're too fancy! - [Stevie] The next one is from Bubba Gump's, it's Maker's Mark glazed salmon for 22.99, and then the last one is frozen, it's Target's Good & Gather, and that filet would come out to about six bucks. - Yeah. I see why. - These are lobster tails. - This one is distinctly different. - That one's, yeah, it's just kinda like, you just kinda roll over and split open, oh, thank you. What do you want me to-? - I don't know, I didn't mean to do that. - Do that, now are we gonna do a little butter dip? I see all of 'em have- - This is the butter from the actual place, is what I've been told. So- - [Link] Frozen wouldn't have butter with it. It's first up, nothing to compare it to. Also nothing to season it with, apparently. It's not horrible. - Actually that's not bad at all. - Yeah, it's not. - It's super- - Whoa! Ah, it's alive! - Let's, we'll do a grab hold, just like that, of the back. And then you can dip. - And then I'll, you abandoned me. - You're making me nervous. - Okay. That one's better. - [Rhett] This one's seasoned better, but I'm telling you, the lobster quality is not as good as the first one. - It's not as tender. - [Rhett] That's more rubbery. - Well, I mean, you know... A little behind the curtain here, but these things are takeout, and then you probably have to warm it up, but when it's frozen it's just made here. You know? So we gotta take that into account. Of course we don't know for sure that that's the- - I'm just super surprised at how good that first one was. - After looking at it? - Yeah, I'm just saying flavor-wise, it really just was a really solid lobster. That's better than this one, for me. - It's a little more tender, yeah? - Mm. - That sprinkle stuff on it is not as profound. - Speaking of profound sprinkle stuff. - Now this one's got some profound sprinkle stuff, and they just lopped the whole lobster in half. - It's also, yeah, it's a different presentation. - Lemme get some of that lobster out of there! - Please don't knock the butter over. - Come on. And then, little bit of butter. Imma put down that. That one's the least tender. But- - That's some good Cajun flavor. - Yeah, I really like that flavoring. - I would not be disappointed, honestly, with any of these. - You didn't like that one as much, you know what? I actually like that one the most. - I haven't gone back to it. This butter is incredible, and that lobster is just, the flesh of the lobster is the best lobster. That's how I feel, I'm just being honest. It doesn't look good. - I think it's frozen. Is it? - [Stevie] Link, you've chosen Red Lobster. - Yeah, buddy. - [Stevie] For 13.49 for that lobster tail. - Did we get the Cheddar Bay with it, 'cause I'll biscuit it on. - [Stevie] Rhett, you've chosen Sam's Choice frozen, which comes out to 7.37 per lobster tail. - I'm not ashamed. - Not bad at all, you and Sam are making similar choices. - I like what happened here. - [Stevie] So then we have the sit-down restaurant, Smoke House restaurant Australian lobster tail for $45. - Good gosh! - [Stevie] Oh, but wait, because then we have the fine dining Arroyo Chop House Australian lobster tail for $84. - Whoa! - I just saved a lot of money. - Whoa. - [Stevie] Yeah, you did, in fact- - I wonder, what does that bring our totals to? - [Stevie] Yeah, the lowest possible total was 23.53, and the highest possible total was $166. Rhett, your perfect meal total was 71.26, and Link, your perfect meal total was 44.97. - Oh, wow. - I am a cheapo. - You've never come out on top in the fancy department, but even when I went to Sam for lobster, you're still cheaper than me. - By a lot! - Wow. I don't know what we've learned. But we're still learning. - Sam's making good choices for lobster, that's what we've learned. - Good choices. - Subscribe and click the bell. - You know what time it is. - I'm Darielle. - I'm Mike. - And we're climbing (indistinct) Glacier, and it's time to spin the Wheel of Mythicality! - It's windy on that glacier. - And you gotta watch your step on a glacier. Click the top link to watch us create stunning one of a kind sea shell jewelry for our wives in Good Mythical More. - And to find out where the Wheel of Mythicality's gonna land. - [Nicole] Ketchup is a smoothie. - [Josh] Yeah, I put ice in my cereal, so what? - [Nicole] That makes no sense. - [Josh] Hot dog is a sandwich. - [Nicole] A hot dog is a sandwich. (both laugh) - [Josh] What?
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Channel: Good Mythical Morning
Views: 2,553,312
Rating: 4.9491973 out of 5
Keywords: gmm, good mythical morning, rhettandlink, rhett and link, mythical, rhett, mclaughlin, link, neal, will it, taste test, season 18
Id: -UYS__NBS-E
Channel Id: undefined
Length: 14min 53sec (893 seconds)
Published: Mon Jan 18 2021
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