- These Naked Foods
refuse to be pho-ed with. - Let's talk about that. (upbeat music) Good mythical morning! - Over the past few Naked Foods, we've tried my mom's favorite foods- - Yeah. - Across a variety of price points, as well as Link's dad's favorite foods. - Yep! - You know, the voices who helped guide us through our adolescent lives. But then we thought, why
not try the favorite foods of the voice who has guided us through so much of our adult lives? - [Stevie] Hey! - That's, of course, Stevie! Isn't that right, Stevie? - That's true. And today, I'm here in this
place in front of you visually- - [Rhett] Yeah. - To guide you. - We do see that. - You can always be there
wearing a similar jacket to me.
- Hey, I had this on first. - I know you did. I saw you in that jacket
and I went and grabbed mine! (Stevie laughs)
- I had this on first. - Yeah, well, I mean-
- First first. - Our jackets are a little
bit more similar than yours. I mean, yeah, yours is blue, but I mean, really, it's
more of a field jacket. - Mine is like an upgrade of your jackets. - Okay. Alright. - Today we're gonna be stripping down all of Stevie's favorite
foods to their bare essentials to find out exactly how the dollar signs correlate to the deliciousness. It's time for "Naked
Foods: Stevie Edition. Naked. The food! For god's sake, we're
talking about the food!" (upbeat music) And you guys were talking
so much about these jackets that we haven't acknowledged the fact that you're wearing a hat. - Yeah, so is Stevie now. - Ding. (group laughs) - Y'all trying to sell hats. I mean, you never wear a hat on this show. - What do you mean I'm
trying to sell this hat? It's not like this hat is
for sale at mythical.com and you can get your own- - It's a nice hat. - GMM hat and look cool
like me and Stevie. - [Stevie] Yeah. - It's a snapback. It's got some netting. It's awesome. You'll love it. Stevie, what we got here
from your repertoire? - Today is all about
my personal favorites. I have a feeling nothing
is going to go wrong today. And first up, you are going to be tasting a bagel with lox. Now, of course, as this game works-
- These- - [Stevie] You have- - Are bagel- - [Stevie] Yeah. These are bagels with lox. You have- - These are bagels with lox. - Yeah, she-
- [Stevie] A low. You have a mid, you have
a high, you have a fancy. But because I am here and
these are my favorites, each round, you also have my favorite, like, it's from my favorite place. - Oh, dang!
- Oh, you have- - Yeah, 'cause you're local. - Yeah. But you're, don't worry about that. Just be picking your own favorites. And then afterwards, I'll reveal to you which is from where and
the associated costs. You know how it works. - And you know how I feel about this. - It is a rough one for
you to start off with. I will say-
- It's got tomatoes on every one of 'em. - [Stevie] You know-
- Just so you know. - [Stevie] I gave the Mythical
crew about a dozen options of my favorite things. When it comes to the bagel
with lox, I did specify it needs to have red onions and capers. - He's taking the salmon off of it. - [Stevie] Oh, that's gonna
not be the experience. (crew laughs) And-
- You don't get a hat. You don't ever get a hat. (crew laughs) - I don't need a hat, man. I'm gonna, I'm still gonna evaluate it. I'm able to now evaluate it. - Stevie, why do you do-
- [Stevie] Well, you've taken off the part that
is the part that I evaluate, but yeah, sure.
- Yeah, the salmon is the key. - [Stevie] I also usually
eat it open face, I'll say. I'll say, but I didn't- - Oh, I was gonna ask you that. - Yeah, I usually do like a two
half situation, but I'm sure this is also delicious.
- But it's all together here. - [Stevie] Yeah. Sesame bagel. - What are the green balls again? - Capers, green balls.
(crew laughs) - The green balls. I like those in some things, and I like pickled onions in some things. This is like, this is missing something. - [Stevie] They're just red onions. - Mmm, oh, they're not pickled. - Pickled onions will come later. - Oh. - That's not bad at all. That's not bad at all. But this one, I have to say the tomato is on a different level. You can tell that it is not- - Whoo, that is a red tomato! - This is not some monoculture, y'all. This is an heirlube situation. - Heirlube. - [Rhett] Heirlube.
(Stevie laughs) - [Link] This is a heirlube. - They lubed this tomato
right off of the vine. - And that is a really thin fish. - Yeah. (sighs) - I'm sorry, Stevie. I wanna be a part of this.
- [Stevie] It's killing me. - I'm doing this, I remember when we went to
New York and you were like, "We're gonna get up
earlier, than we need to, so that we can go around the corner to this bagel and lock
place run by these daughters or something.
- [Stevie] Lock? - Listen, I don't wanna get you canceled- - [Stevie] Russ & Daughters. - But I kinda feel, I don't wanna get you canceled, but I feel like what you're
doing is anti-Semitic. (crew laughs)
Like the whole, like, I feel like, I just feel like doing this
in front of Stevie, I mean- - [Stevie] sI mean,
either way, it would be. - Yeah.
- [Stevie] But yeah, you are doing it in front of me. - [Rhett] Mm-hmm. - [Link] And this one's got
some, it's been torched. - Mmm. - Hmm. - This is so hard. - [Rhett] I like this.
- Why am I sitting so close to you while you're
eating my favorite thing? It's like-
- Yeah, I don't know. - [Stevie] What a difficult format. - I didn't like the cream
cheese as much on that, to be honest with you, but everything else
about it was really good. This is not gonna be easy. - [Link] Yeah. I don't understand. Why would you wanna
eat this for breakfast? - Okay, how about this? When I reveal what my favorite one is, will you try some of the lox? - Yeah, he will. I'll answer for him.
- Yeah. This is Bruegger's. - None of them are bad, but that one's my least favorite so far. - Is there a Bruegger's around here? Could they have even gotten Bruegger's? - [Stevie] I think Bruegger's and Einstein are owned by the same company.
- Oh. - There's a tomato, I mean
there's a cucumber on this. - This one's got, and I
don't like those either. - [Stevie] Sneaky. - Nothing on this I like. I don't like bagels. (crew laughs) I think this is why we make
such a good team, Stevie. - Yeah. - He's a barrel of fun. (crew laughs) - Because you're not
threatened by me culinarily. - [Stevie] No, yeah. Many people are, many people are. - Like, I'm not, I don't, you know, I don't threaten your food supply. - That's a smokey salmon. (crew laughs) - Oh my god. - I can't even eat anymore. You've thrown me off my game. - A big part of it is the bagel itself. - Okay, I'm ready to vote. - Okay. I have a clear preference. Is it raw? - [Stevie] Smoked, smoked. Three, two, one. - Okay. - The first one is very good. These two are very good. - I did like the bagel
the best down there. - [Stevie] Link, you have
chosen our high bagel. - High bagel.
- [Stevie] How do I say that? - My high bagel.
- [Stevie] From Hank's for 15.50. (bell dings) - [Stevie] And Rhett- - 15.50. - [Stevie] You have
chosen my favorite bagel. You've also chosen the fanciest bagel. Please get up and dance. - Oh! (laughs) Moochelle.
(soft music) (laughs) Yes. Stevie and I have the
same hat, the same jacket, and the same taste in bagels. (Stevie laughs) Whoa! What in the world? - Moochelle. - Moochelle, I'm so sorry. That was a really close one. That was the closest one yet. - What? - It's a freaking arrow. - What the, what is going on around here?
- Yeah, it is, man. (crew laughs)\ I'll be dang. - Ugh, and on bagel day. - Everything's gonna be okay.
- This is a nice one too. - Everything's, everything, (crew laughs)
everything, everything's gonna be okay, Moochelle. - What in the world? - Everything's gonna be okay. Go on. Go on now. Wow. - It's okay. I don't know if it's okay. (crew laughs)
- It's dangerous around here. - If I didn't Know better, I'd say somebody is trying to take
the life out of Moochelle. - Yeah. - [Stevie] Yeah, yeah. - Our show cow. - [Stevie] Yeah.
(crew laughs) - Where'd you say it was from? - [Stevie] It's from
Courage Bagels for $17. (bell dings)
I know, I know, $17 is rough, but it is-
- That's a lot. - It is so good. They're Montreal style
bagels, and they do a, like burnt everything bagel
that I, ugh, it's just so good. And yeah, they smoke their own fish. - I'll taste a little bit. - You need to do it in context. But you know, do it however you want. It's just that you- - It's deconstructed it at this point. - I mean, the tomato is, alone- - [Stevie] The heirloom tomato is amazing. - Is so good. - $17?
- [Stevie] It's so good. Yeah, I know it's really expensive, but it's our fancy place. Then next you have our mid, Yeasty Boys, which is a truck for $13. (Link grunts) And the one that you like the least and then the lowest one is
great Noah's Bagels for 9.99. - Noah's. What is your breath like after this? Good gosh, girl.
- [Stevie] It's not good. (group laughs)
It is not good. You need to be near like a bathroom for a flossing situation, but I- - Yeah. - [Stevie] Ugh, I love it.
- It's worth it. (upbeat music) - This is chicken pho. - So you're a chicken pho. - [Stevie] Yeah, I understand
the judgment to an extent. - Oh, no, hey, I just, hey, listen.
- But you're a- - Hey, hey, hey, hey, hey. - You're a meat lover. You love all types of meats. - [Stevie] Yeah, I do. For some reason, there's
something about chicken pho that feels like super clean and healthy, and like it gives you
energy, and it's warming. And I'll also say that- - Oh, goodness. - I have multiple favorite pho places. - [Link] I got some extra here. - So there are actually a
couple in here that I like and then a couple I haven't had. - Well, that first one's
excellent. (chuckles) Let me just go ahead
and tell you right now. - The chicken in that one seems
like it's cut right off the- - [Rhett] Yeah, still got bones in it. - [Link] Like, right off the beast. - It's got like the ribs in it. - Whereas this chicken is like a sliced- - [Rhett] I don't even wanna eat that. - But it's still got
the jalapenos in there. - This is like- - I'm more of a broth guy. - It kinda just has like
the ingredients of pho. - Yeah, but kinda sucky. This one is clearly inferior to that one. I don't need to eat any more. - That's a, that's bad.
- I will also say like, you know, the way that you
dress up your pho is personal and I go for like a hoisin sriracha- - Yeah, oh, yeah. - [Stevie] Mix so the
broth gets kinda dark. - We're not doing any
of that, as you notice. - [Stevie] No, but this is in the purest- - But you have to start
with the base layer. - [Stevie] Yeah, purest form. - There's some shredded
chicken in this one, which I like that. I like the shreddedness. - I like that. - [Stevie] I like that. - As long as it tastes
good, which it does. - It's definitely better
than the second one but- - Are we looking at a Mama
Hong's situation here? - I don't know. You know, I'm gonna commit sacrilege. - Mama Hong. Speak up. You don't answer to that?
- 'Cause they had to get a couple of these yesterday.
- [Stevie] No. - So the noodles are not holding up great. - What about Mama Hung? - [Stevie] Oh, maybe. (crew laughs) - Let's go to the fourth one, Rhett. (Stevie laughs) That was awkward. - Yeah. - I felt a little awkwidity on that one-
- [Stevie] Yeah. - With you over there. - Well, I was contemplating
which way to go with it. And all ways did not feel
great so I had, just chose one. - When in doubt, maybe it out, you know?
(Stevie chuckles) It's like, don't be definitive. We got some sliced chicken
like the second one, but it's got a little bit more promise. - [Rhett] It really
comes to the broth, man. - Excuse the slurp. A little bit of chicken. - Okay. This feels like a no contest to me. I'm ready! - Yep, I'm going with a full broth vote. - [Stevie] Three, two, one. - Boom.
- I'm going broth, noodles, and chicken. - That one, I bet you that
one's the pricey dicey. The chicken was so chicken- - It's so flavorful. - That it kinda rubbed me the wrong way. - Okay, so my thing
about pho is I do think you can go on the lowest end
and have the best experience, and that's exactly what Rhett has done. That's our lowest price point. - Oh, really?
- [Stevie] From Thien Huong, which I have not had, for $7. (bell dings) - Y'all doing it right over there. - Wow. - And speaking of Mama Hong, you chose, Link, our
fanciest option, Mama Hong. (bell dings) - I did?
- Well, there you go. - [Stevie] Yeah, so please- - The broth was banging! - [Stevie] Get get those
dancing shoes ready and dance. (soft music)
- Yes. - Oh, oh. - Oh, we're gonna do this. - That's a cool thing. - We're gonna do this. We're gonna do, oh! I hurt my glasses. (crew laughs)
- Moo? - [Link] What happened? Come on, come on, come on.
- I hurt my glasses. - So Link's the one that
got hurt after all this. - No, my glasses got hurt. And you know what? At least I'm not having
my life being attempted or however you say that. - Yeah, right, I know what you mean. (crew laughs)
- I'm not having attempts on my life.
- Attempts on your life, yeah, that. - Moochelle, I just want, I wanna, I feel like you need a hug. You've been on the receiving
ends of lots of life attempts over the past month or two. It's gonna be okay. It's gonna be okay. - That is real sweet
to watch y'all do that. - Alright, it's over
though, it's over though. I do feel for you, but it's over.
- Yeah. - Okay.
- Well, that was just- - Let's just move on. - That was beautiful. Well, actually, you know what? I mean, while you're in the
mood to comfort Moochelle, I just gotta say that
not only does it seem like people are after her
life, but she is still upset about the fact that many of
you think that she's Chase. And look, I mean, we've tried
to put the rumors to rest, but you just keep your
freaking mouths moving, and we're gonna shut 'em
up once and for all, okay? That's what we're about to do. Chase, Moochelle, both of
you guys come out here. - Moochelle. See, both together. - Guys, look.
- Look at that. - See? Yeah.
- Look at that. There's no green screening. There's no, they're touching. - Right, yeah, we're touching. - Almost too much, I think. - We're really excited 'cause this is, we've gotten through a lot
of that tension and beef that we had between us. It's the beginning of a
beautiful, beautiful friendship. - Oh, that's wonderful. - [Chase] Yeah.
- That's wonderful. - From hereon out. - Whoa, whoa, whoa, whoa whoa. What is that on your back? - [Moochelle] Moo? - Get down! (explosion blasts) What in the everlasting crap? - What, what'd I do? What, what- - What? Ugh. We just got udder. - Is that what that is? - Yeah. What- - Stevie are you alright? - [Rhett] She looks like
she might be in shock. - [Stevie] Um, in the second bowl, (crew laughs) is our mid level from 77 Asian Kitchen for 12.99. - Okay. - [Stevie] And then, and the
next bowl is the high option, Gingergrass for $15, and it's one of my favorites. - You can have the rest if you want it. - [Stevie] Thanks. (upbeat music) - These are collard greens. - [Rhett and Link] Stevie! (Rhett laughs) - [Link] She's from North-
- You did it! - Yeah, so this time, we only
have low, mid, and fancy. We couldn't source that high note. - [Link] Really? That's okay, you know. - [Stevie] Thank you. - You shouldn't have to pay too much for a good collard green.
- [Stevie] Mm-hmm. - What about the vinegar
though, or the chow chow? We got any of that?
- Well, there's also, I will say this is also
around where like my favorite isn't represented because like Mama Di, I like a homemade collard green situation with some garlic, and olive oil, and chili flakes.
- Yeah. - Yeah, I agree putting
what you're talking about. The chow chow is like a- - But that's not part, it's like a Southern relish. - But the thing about it is you gotta start with
a good base, you know? Those are not bad. The first ones are not bad. - This is something that I- - There's not enough meat in there. - I have acquired a taste for in the past few years of being in LA. - Hmm. - I've never liked this back home. - [Stevie] Huh. - Now that I'm out here,
a place that serves- - Golly, that's better.
- Collard greens is gonna serve some
really good other stuff. And I always get it just
for a complete meal. And Christy loves this stuff too. So-
- Very, very good. You gotta put a lot of ham
hock in there, you know. - It's bitter, but yet it's got that fattiness
of the meat that helps. The first one didn't have that. - These are kinda shredded. - This one has frozen written all over it. Even though I kinda like it, I haven't acquired a
complete taste for it. I'm spitting it out.
(Stevie laughs) - [Stevie] Oh my god. - The middle one? - Just collard greens. (Stevie laughs) - Well, you're gonna hate those. They taste like chewing tobacco. - Oh, wow. Yep. We're not gonna be voting for that. Interesting, interesting, interesting. - There's a clear winner here., I mean- - These are sweet. - Yeah, they are. - [Link] Why are they sweet? - Are you ready? - I guess that takes the bitterness off. Yeah. - [Stevie] Three-
- I'm ready. - [Stevie] Two, one. - I'm actually going for the sweetness. Yeah.
- Oh, interesting. - Because then if I added the
vinegar, it would be okay. These are probably better though. - [Stevie] So Link, you
chose the mid price point, JR's Barbecue for 4.50. (bell dings)
- Junior! - [Stevie] And Rhett, you
chose the fancy option, Bludso's for 6.50. (bell dings)
- Bledso's. - [Stevie] But I don't
know what you wanna... (soft music) Oh. (crew laughs) - We're coming for you, whoever you are. We will find you, and we
will milk you to death. (crew laughs) - [Stevie] And then in the final bowl, that's our low price
point, Walmart canned. - Yeah.
- [Stevie] For $1.98. - Keep it in the can, y'all. - Eh. (upbeat music) - This is Cuban roast pork and quite a choice, Stevie!
- Dang! - [Stevie] Oh, man. - Stevie, you're bringing it today! - [Stevie] And specifically
with beans, and rice, and plantains, and pickled onions. - [Link] What in the- - Hmm.
- I mean, back home, we just did not
have access to this wonderful. - Hmm!
- Mmm. They mix the beans and
the rice together here. - [Link] And you got the- - Plantains. - The pork is pretty good.
- And my favorite is, my favorite is in this lineup, by the way.
- Mm-hmm. - That's some really good shredded pork. How are the plantains? Did you try one? - I did. Very good. - Since you're already
moving on, I'm gonna move on. This is bigger-
- You gotta keep up. - [Link] Bigger pieces of pork here. - It's not bad. A little dryer. - But it still tastes just the same. - But dang, the flavor of
the pork is so good though. - And then you like throw
hot sauce on this stuff? Whoo!
- [Stevie] I don't normally because it all pair, like you have to have the perfect bite of everything together and
it just like hits so hard. - Now this one is-
- That is the thing. I love plates of food where if you get a
little bit of everything, it makes a perfect bite. This is one of those things. - Help me out here.
- [Stevie] Yeah. - And I don't have enough
of this in my life. Like, this is such a good reminder that I still have life to live. - Yeah.
(crew laughs) That's right. - I have so much to live for.
- Eating Cuban food. - Hmm. - They're all good in different ways. None of 'em are bad. I'm a little confused, man. - I know. This one looks the best. Like, some of the pork
is really like charred. - [Rhett] I got mostly onion on that bite. - The onions are very pickly. But I could really eat any of these. It's hard to differentiate. - Not a bad one. - This is great. This is great. Alright. Hmm. - Alright. - This one's clearly the tastiest. - Okay, that's why we have these flags. (Stevie laughs) - But for me, I'm thinking-
- But you know, okay, I think we're
about to learn something. This is clearly the tastiest, but I don't choose the
one that's the tastiest. (crew laughs) Is that what you were about to say? - 'Cause I don't, I'd rather
pay the less for something... (crew laughs) - That's not... You don't, it's already been done. - I'm voting for this one. - They're all good. That's the best one.
- [Stevie] Guys! - It's clearly the tastiest. But these are all the same. - [Stevie] You have
both picked my favorite out of the bunch!
- And you are right. - [Stevie] It's from the
mid price point, Porto's- - Porto's?
- [Stevie] Which is a go-to for pastries and everything. - I know. I've written off Porto's years ago. - Why? It's great. Everything there is good.
- [Stevie] It's so good! - 'Cause there's always a line and- - Oh.
(crew laughs) - And then I get up there and it's just, all I get is pastries. I've never had this. - [Stevie] It's so good. Is it not so good?
- You gotta ask for it. - Yes! How much?
- [Stevie] It's so good. 13.60 for that whole plate. - That is dec- (bell dings) ent.
- [Stevie] And then the one on the very end-
- Total dec. - [Stevie] On Rhett's
end is the fancy place, El Cochinito for 29.50. - I don't like them mixing the
beans and the rice together. It's like, hey, give me a chance. You know what I'm saying?
(Stevie laughs) - Give me a chance. - [Stevie] It's also over
twice as expensive as Porto's. - Oh, it is? - [Stevie] Then our low
place, Mambos LA for 9.95. - Great, still great. - [Stevie] Then the high
place, El Criollo for 16.95. - This is the most different. - I guess because they've
like, it's slices of pork. - [Stevie] So the lowest possible
total for today was 28.92. The highest was 70.95. Rhett, your perfect
Stevie meal cost 44.10. (bell dings) And Link, yours cost 51.55. (bell dings) - Hey, you're a little fancier today. Look at that.
- I'm a, I got fanciness when it
comes to that Stevie! (group laughs) - Thanks for subscribing
and clicking that bell. - Oh, also, a cow exploded today. - Yeah, yeah, yeah. You know what time it is. - I'm Kelsey. - And I'm Caleb. And we're at Bobby Denning in
Mount Olive of North Carolina. - [Kelsey and Caleb] And it's time to spin the Wheel of Mythicality. - We may have made a commercial- - High prices? - For Bobby Denning. Click the top link to watch us match the weird sport to the
state in Good Mythical More. - And we got scooters! Take a listen to our
podcast, Ear Biscuits, wherever you get your
podcasts, including on YouTube. It's us, so I hope you like it.
