(rooster crows)
(lion roars) - Welcome to "Good Mythical More". Who has the innate ability to be able to look at an item and tell how much it
should be microwaved for? Me or you, 'cause it's one of us. - Well, it has something
to do with numbers, so I'm gonna be upset
if you beat me at this. - I have only cooked
things by microwaving them. - You have a lot of microwave
experience, that's true. It might balance out. Don't freak out, but a magician just stole your nose. Oh my goodness.
- And don't freak out, he's standing right
behind you with your nose, and he's naked. - (chuckles) Don't freak out, because he's naked and
no one's thinking about the fact that you don't have a nose, because they're like, how did this trick turn into this guy being naked? - Yeah. - That's all they're thinking about. Now later on, you're
gonna wanna freak out, because not having a
nose might be a problem, but right now, don't freak out. - Don't freak out because
even though he's naked he is still a magician, and
at the end of the trick, he will give you back your nose. I mean, that's what every
magician with a license does. - Right, but he might be an
unlicensed naked magician. - Yeah, don't freak out. He is not licensed. Okay, okay, okay.
- Bagel Bites. - Let's start there. I mean- - All nine. - I seem to remember that you... What are you doing, Stouffer's? Trying to give me a little love lick? Y'all know what a love lick is? - [Stevie] No, thank you. - I don't know if that
made it out of my family, but that's when you
inflict pain on someone to show that you love them. Like, punch them or pinch them, or pench them as my family that used the term love lick would say. - Now just so we all know, they have blanked out
the cooking instructions, so I'm looking at the back. The only reason I'm looking at the back is to see that it says, "Place all nine frozen Bagel
Bites in the microwave." So this is to cook all nine
of these little Bagel Bites. - And what I was trying to say is I seem to remember that you claim to have the innate power- - This is a totally different power. - Of being able to know- - When it's about to end.
- When it's about to ding. - I can walk into the kitchen
when it's about to ding. - And open it right before it dings. - That's an actual sort of ESP. That's a supernatural, metaphysical thing. This is more just the power of estimation. - [Stevie] You guys don't have a lot of Bagel Bite experience, do you? - No.
- Nope. - This is almost as foreign
to me as a bagel itself. (Stevie and Rhett laughing) - We don't have these in
the McLaughlin household. So you have these like in your freezer? - [Stevie] No, not present day. But this was one of my go to
pre-soccer practice snacks. - Really, gosh, that seems
like the worst choice you could make. - [Stevie] Well, my
other choice I feel like is much worse, which
is the California roll from the grocery store. And we're talking... What was this, like late '90s, early 2000s grocery store sushi. - Grocery store sushi before...
And how many go in this? - You don't put that in
the microwave though. - [Stevie] No. - How many go in this, nine, you said? - Nine, so nine of these. We're
gonna do a three, two, one, and we're gonna say how long we think.
- Okay. - And you lose if you go over. So "Price is Right" style,
so you gotta be careful. - [Stevie] Three, two, one. - Two minutes.
- Three minutes. - [Stevie] Two minutes 20 seconds. - Oh, dang it.
(Rhett laughs) Okay, taking the early lead. - Yeah, bro. - [Stevie] But you got a
toaster oven the Bagel Bites. Microwaving the Bagel Bites- - Oh, horrible idea. - [Stevie] It's just, why is that a thing? - You don't wanna do that. - [Stevie] Sogginess. Who wants a wet, artificial
tasting pizza experience? Some people. - We discovered that some things are just as good in the
microwave as the oven. We did all types of tests. I can remember none of the results, that's why we should write them all down and put them in a place. Chef Boyardee beef ravioli in pasta sauce. I think this might be just
fine in the microwave. - If you had to eat
this as a dish at home, would you be the guy... Are you gonna put this in the microwave, or you gonna put this on the stove top? - [Stevie] Wait, you can't
put that in the microwave. - Well, no, you pour it
out and put it in a bowl and put it in the microwave. - [Stevie] Okay, I just
wanted to make it very clear for everyone. - But I'm saying that like, there's a lot of people who swear that they have to take soupy things and put them in the stove top. We should do... I don't know if this is good enough for an episode of "GMM", but I just believe that
there's generally no difference between soups that's been microwaved and soups that's been
heated up on the stove top. - [Stevie] Wait, wait,
wait, are you saying that we should do a soup
dedicated episode of "GMM", 'cause I just don't think we can. I mean, we've never done that before. And much less, three days.
- I have an idea. - [Stevie] Matt Carney? - [Matt] A tournament of soups. - Is this a sore subject for you guys? It didn't perform well?
- No! It performed great, everyone loves soup. - Right.
- Oh, it did perform great? - [Stevie] Yeah, I mean
it did fine enough. - Yeah, I mean, it was
successfully posted. - Was I there for that? - [Stevie] Yeah, yeah, yeah. - Yeah, I agree. I think you can microwave. Now this is the time... What if it says there's a time then there's a stir
then there's more time, do we add up the time. - [Stevie] I'm sorry, can you go back to what you agree with? You agree that you need to
put it in the microwave, versus putting it- - Just as good in the microwave. - [Stevie] Just as good in the microwave. - Yeah. - You're not doing anything
when you put it into a pot. It's not adding flavor, because it's just getting hot. It's all in your head. - Right. - And if you're one of those folks who thinks that microwaving
something makes it toxic. Like, there's was this
whole thing that went around that said that microwave some water and then water your plants
with it and they will die. That is not true. And I've had multiple
people repeat it to me. It's not true. - It is true. You don't pour boiling on your plants. - No, if you microwave water
and then let it cool back down- - I cooked my plants. - They're saying they're
letting it cool down. - I know. - So that's not true. Microwaves don't make
anything radioactive. The science doesn't allow for that. It's fine. You're gonna be okay. - [Stevie] I think it's
more about the time in which the heat is applied. If I can make the argument. I don't know if I completely believe, but- - You think you know the difference, that's why we need to do it. We need to do it as a test. - [Stevie] Okay, I'll agree to a "More". - You could also do the
thing that no one does, which is change the cook
level on the microwave so that it takes longer. Even when it says to do that, it's really hard to do it. - I do it all the time. - You do? - You just said no one does it. I do it more often than not. - I don't do it.
- Well, if it says to do it, I follow the directions exactly. It's important.
- Let's give a number. - [Stevie] Three, two, one. - Two minutes.
- 2:30. - [Stevie] One minute, 30. - Oh yeah. - I'm going to high.
- Soup gets hot. - [Stevie] Which means I get the point. - I'm going to high. - Soup gets hot. - Who am I kidding, I
don't microwave stuff. I eat cold things. I don't even microwave things. Stouffer's Classic Grandma's chicken and vegetable rice bake. - Oh, look who it is, it's Chase, and he's got that big apple. - This thing is huge. Yes. You thought I'd forgotten. - Actually, I did forget,
Davin reminded me. - That's a big apple.
- This is a big apple. - I think you might get
more leverage with that. - Ladies and gentlemen, Chase is about to rip the biggest apple in the history of "Good Mythical Morning" apart with his bare hands. - This might be the biggest
apple I've ever seen in person. - And he's gonna
unabashedly make the sound that he makes when he rips an apple open with his bare hands. - Is he gonna make the sound that he makes or is he gonna make the sound that you think that he
makes in your memory? (Chase chuckles) - That's a good distinction. - The sound that he makes in your memory is a little, even funnier than
the sound he actually makes. (Chase laughs) - Yeah, go with that, Chase. - Okay, I'm gonna try
to tap into your memory. (apple ripping) (Chase exclaims) (Rhett laughs) - Man, you made short work of that thing. - That was awesome, Chase. - And I thought I made
a pretty good sound too. - You did, and you had a great lead in, there was a little (squeaks). There was a little squeak
there that led into it. - That was quick, dude. - This is a big apple. - What's the secret, because
you've discovered it, it's gotten easier for you. - The secret is getting apples
via Instacart once a week and practicing.
- Practicing. Right, right, right. - Is the bigger apple actually easier? - It actually was easier, 'cause I could dig more
of my fingers into it. - The bigger the apple, the
quicker the Chase breaks it. - So when you take this show on the road, or at least like take it down
to the Santa Monica Pier, you can be like, and now for the biggest
apple you've ever seen. And everybody's gonna be like, oh, there's no way he can
break that big ass apple. - Pretty impressive.
- That's what we thought. - And just do it. I want 10%. - This is a huge thing. This is something that should
probably go in the oven. - Okay, I'm gonna read a little bit about the instructions here
to see if it is on high. Okay, so it's cooking on
high. Now I will say it says- - What are you reading? - Right there. I will say it says uncovered, cook an additional two minutes. So we're saying the first number. The first time you cook
it while it's covered before you add the two minutes. So take that into account
that this is gonna- - It also says leave film
on tray and do not vent. Well, that's risky. - How heavy is this thing? - That is thick. - On high, and then you take it out. So Stevie, we're just
guessing the first number? Not the additional two minutes. - [Stevie] Three, two, one. - Six minutes.
- Nine. - [Stevie] Oh man, you guys are both low. - 14. - [Stevie] Yeah, 16. - That was my first guess. - I didn't even get a second guess. Okay, I'll give you the point. 14 minutes on high? - Now the Stouffer's lasagna,
I love that stuff, man. Something about it, it's just like nice. - I wanna take this home and eat it. - I bet that would be good too. - Real cheddar cheese? It's just chicken and vegetable rice bake. - You want us not to look? Are you getting nervous? Rhett's reading stuff,
we shouldn't read it. We won't read anything. Chicken wings in the microwave? - [Stevie] Stouffer's mac and
cheese is pretty dang good. - I bet it is, yep. - [Stevie] Not in the microwave. - I'm talking about the lasagna and you're talking
about the mac and cheese that's in the aluminum foil tin. - [Stevie] Yeah, yeah, yeah. - I'll bet you this is really good. I'll bet it's really good. Okay. - Does this have bones in it? Bone in? - My family has not this
brand, but does this. - In the microwave? - Nine times out of 10,
we do it in the oven, because the oven is gonna give you a much better experience, but we have tried it in the microwave just to see what happens. Now I do not remember
how long it was in there. - You did your own little "GMM" at home. - But you put them in there frozen. I think. Place eight wings in a circle. - Eight wings in a circle
and it does say frozen. Frozen wings with the
bone in them, in a circle. Before we give our answer, I wanna remind you we're super proud of the Rhett and Link Sing Lionel vinyl that we've got back there. The vinyl opens up and
shows a glorious recreation of the most amazing pose in music history. Performed by us. Also the songs on it are performed by us. - Yep. - So it's quite an endeavor. You wanna own it, we want you to own it. You gotta join the 3rd Degree Monthly of the Mythical Society by April 30th, or 3rd Degree or Annual Plan by June 30th to get the Rhett and
Link Sing Lionel record, mythicalsociety.com. - Now I'm gonna have to say something. I had a guess in mind and then when I looked at that, the Sharpie that they had covered up had come off because of the water and I saw the answer, so I'm gonna have to sit this round out. - All right, so it's
just if I go over or not. All right. - [Stevie] Do you need a three, two, one? - Yeah. - [Stevie] Okay, three, two, one. - One dollar. - Okay, he said dollar,
that doesn't count. - [Stevie] You're not gonna guess? - One minute. - [Stevie] You think one
minute for eight wings in a thing? - He's trying not to go over, because I've disqualified myself. - I mean, I'll tell you my
real answer was 13 minutes. - I was going to say 10 minutes, and then I saw the real answer, which both of us are over. - [Stevie] Yeah, it's nine minutes. - Nine minutes? And were they any good? Did you say that? - They were edible, but they were no where near the other. - Oh look, it is the
lasagna with meat sauce. - Two times the meat? - With meat and sauce. Not just meat sauce. Okay, so this one is, you gotta put it in a
microwave safe container. And if you turn it over
this way, look at that. You can read it. - Man, you can display
it two different ways. - You can still read it. It's shelf... What's the word, shelf- - Stable? - No, when it doesn't care. Agnostic. Shelf agnostic. Shelf agnostic. Shelf agnostic, go either way. - What was this? - Go on its side, go on its top. - This was 14 minutes? - [Stevie] 18. Or 16 and then a two. - Oh, 16 and the extra two. - Lasagna, got those layers. - It's a little bit lighter.
- I'm ready to vote. - [Stevie] This is intricate, I'll say. - The process?
- Yeah. - All right, so we're just going for the- - Total time? - [Stevie] Just go for total time. - Total time. - And you said it was intricate, okay. - [Stevie] Three, two, one. - 18.
- 18 minutes. 17 minutes, 59 seconds. - 18, I'm sticking with 18. - That's not... That was not a- - [Stevie] 29. - What?
- 29. - Oh gosh, 29.
- 29? - [Stevie] It's microwave
on high nine minutes, uncover and then cook again for 20 minutes at 50% power. - Oh yeah, get that 50%
power it gets it nice. - But you do that second,
that's interesting. - [Stevie] Yeah. - You really wanna let
it know it's being cooked and then you wanna just
cook it nice and easy. - Wouldn't you have guessed that you go with the
half hour first though? - Usually. - [Stevie] I think it's because it wants you to try and crispify... You know, like when you sear something, you put it in the... And then you turn it down.
- But you sear something second, don't you? - No.
- Really? - [Stevie] Really. - I guess for like a slow cooked meat, when you slow cook and then you sear it. - It's got two times the meat. Two times the meat of what? - Required by the lasagna
with meat sauce standard. - [Stevie] No, with a steak
you sear both sides... Yeah, you sear and then you go the inside. - Hold on, I'm intrigued by this. - Yeah, for a slow cooked meat, right? I guess that's what I'm thinking, right? - Two times the meat required by the lasagna with meat sauce standard. There is a lasagna with
meat sauce standard? How do you get to be on that board? - I'm glad to hear it. - Well, you know how as you get older, you're on boards and stuff? It's like something that happens. I wanna be on the board of the lasagna with meat sauce board.
- It says it right there. - How do I get to be on the lasagna board? I'd be great at that. - Agricultural marketing service is a designation of the USDA. Yes, click on the Reddit. - There's a lasagna with
meat sauce standard. - And this image is what's posted at the top of that Reddit thread. Assuming it's the US standard, here you go, page 91. Lasagna sauce is an expected ingredient of lasagna products, and it's declaration in the
produce name it optional. Cheese lasagna with meat, 12% meat. Lasagna with meat and sauce... - [Both] 12% meat. - Lasagna with meat sauce.
- Meat sauce. - 6% meat in total product. So meat and sauce, you get double the meat of meat sauce by percentage. Lasagna with poultry, 8% poultry. - The way you explained that
didn't compute in my brain. If it's meat sauce, it has to be only 6%, and if it's with meat, it has to be 12%. - Yeah, 6% of it is meat, but 12% of it is meat with meat and sauce. - Okay. - Twice the percentage. Twice the meat. - [Stevie] You know, this
situation got heated, no pun intended, in order
for it to get to this point. Like there were multiple heated arguments about this situation.
- Oh yeah. But all of a sudden,
this is very impressive, because what I'm being told is that this has 24% meat. This is a quarter meat.
(Mythical Crew laughs) I think I would actually
have two big stars, one would say two times the meat, and then the second one would be- - With meat sauce standard. - By the way, that's
almost one quarter meat. Go up to 25% meat.
- Nope, nope, nope. You're wrong. Two times the meat required by the lasagna with meat sauce standard. - Oh, it's 12%, forget about it. - So it's meat sauce. So that's why they call it meat and sauce. - [Stevie] The trickery. The trickery.
- Oh, no, no, no, look. Lasagna with meat and sauce is... Okay, but you're saying that
this is from Stouffer's? Because if it's two times the standard, the standard for lasagna for
meat and sauce is 12% meat. - Listen to me, here's what I'm trying to tell you, Rhett. This is twice the meat and sauce standard. By virtue of calling it meat and sauce, it's twice the meat sauce standard. - Wow, this is so deceptive, Stouffer's! By putting an and, they can make it seem like they have twice the meat. But if they took the and out, they couldn't put two
times the meat on there, it would just be the same amount of meat. - Yeah, it would be the
right amount of meat and sauce meat. But it's twice the amount
of meat in meat sauce, because it's not meat sauce... - [Both] It's meat and sauce. - We've cracked the case. - I'm mad at you, Stouffer's, but I still wanna take
this home and eat it. - I know, but I want this one. And I already had it and possession- - Do you think your
family's gonna eat that? - I was saying before I knew it was here how much I loved it. - Okay, all right, all right.
- And you have that one. - Okay. - And Stevie got the Bagel Bites 'cause she's going to soccer practice. - I think you're gonna take
that home and your wife... I mean, I know my wife and my children are gonna look at me like, Dad, you're gonna eat this by yourself while watching the news. It's like the whole thing. - The news? - You're gonna watch the
thing that no one else wants to watch with you, and eat the thing that no
one wants to eat with you. - Well, I mean, here, you know what, will you call me when you make this? - Yeah, yeah. - I mean seriously, call me. - Only if you eat the... 'Cause I'm not joking. - I'll watch the news with you. - I'm going to eat the
whole thing in one sitting. I only will watch the news with you if you eat the whole thing. - So let me get this straight, you wanted it, but now
that I'm coming over, you want me to eat all of it. (Rhett laughs) - No, no, we'll go halfsies. But you gotta finish. 'Cause if you're gonna
leave some on your plate, it's gonna upset me. - I've been through this
exercise as a child, and it's determined to be
psychologically damaging to require cleaning your plate. - Who's the damaged one
between the two of us? - Me, that's what I just said.
- All right, next one. - [Stevie] I didn't know
Stouffer's was gonna be... No, no, no, go to the
one that is not this one. The one that's the finale
one is where I wanna go. Because- - The turkey?
- Yeah. - We're not getting to this one. If this is what you clicked
for, it ain't happening. DiGiorno's got a stuffed crust pizza. - Single serve, I can watch the news and eat that too. - Oh my god, you're gonna microwave- - [Stevie] Yeah, yeah,
yeah, that big daddy. - What is this? Tender and juicy turkey breast. - I'm not gonna look it, 'cause this seems like
this is gonna have been like marked up in a way that
I'm gonna be able to see it. How many pounds are we talking about? That's a nine pound turkey. - 11, I would say. - [Stevie] Nine. - See, I go over everything. I'm so extra today. Nine pound turkey.
- Well, first of all, I know for a fact that
you're gonna have to do this- - Do you have to thaw it first? Yeah. - Do you thaw it first? - [Stevie] No. - You cook it from frozen, okay. This is total cook time, so you're gonna basically probably start at 30% power,
- You gotta do defrost. - For a certain amount of time, because that's the defrost section. (Link yawns) And I'm doing total time.
- Excuse me. It's not that this is boring, but... - And then I'm gonna go up
to maybe to 50 to 60% power for another amount of time, and I'm never gonna go
to high on this one. So you're including the
defrosting in the cooking. - [Stevie] Oh, now Chase is
saying this is just defrosting it in the microwave time. - 'Cause you can't cook the
whole thing in the microwave, you shouldn't do that,
no one would eat that. - [Stevie] I think you can, but I guess we're just
looking for the defrost time. - Oh, just the defrost time. - So defrost is about 30% power. - Okay. - Hold on. Okay. - Ready to guess?
- Yeah. - [Stevie] Three, two, one. - 42.
- 22 minutes. - 42 minutes. - I hope he went over. I was determined not to go over. - [Stevie] 54 minutes. - Oh, dang it. - 54 minutes.
- You dirty dog. - [Stevie] Six minutes per pound. - That's crazy. - Hey, talk about putting
your microwave to work. That'll do it. Sometimes I put stuff in my microwave and then we realize that it doesn't work. My microwave is a crap shoot. It only works like every third time. - You should look into that. - But it seems like it's working. - Does your microwave double as an oven? - No. - We got the same one that we have in here that can be used as an oven, and a couple of times our
actual oven has broken, like the igniter or whatever was broken, and we've cooked in that thing, and so in that microwave,
you could defrost this turkey and then switch it to oven
mode and no one would ever know that you did it all in a microwave, if you wanna impress your friends. - I really don't. - [Rhett] To get the
Rhett and Link Sing Lionel vinyl release join 3rd
Degree Monthly by April 30th or 3rd Degree Quarterly
or Annual by June 30th. Visit mythicalsociety.com for details.
