- Whose tongue is smarterer
according to science? - Let's talk about that. (upbeat music) Good mythical morning. - You ever wonder why PB&J tastes so good, or why orange soda and
anchovies definitely do not? Well, according to believers
of the flavor pairing theory, it all comes down to delicious,
indisputable science. - The flavor pairing theory claims that the reason certain foods
pair better together is because they actually share
certain chemicals in common, and through this idea,
science has introduced some pretty bizarre food combos that theoretically should be
matches made in culinary heaven but will our non-theoretical
tongues actually agree? It's time for This Tastes Like Science! - So the core concept
of flavor pairing theory is that the more aromatic compounds two foods have in common, the better they're gonna taste together, and this is based on the fact that 80% of our food and drink's flavor is determined by how our noses pick up what's called volatile aromatic compounds, such as dimethyl sulfide and cadaverine. - Mm. (laughs) - Two of my favorites. - And decorated chefs
from around the world have started utilizing this mad science, but not everybody believes in this theory, so we are gonna test it ourselves. - Yeah, we're gonna taste
some odd combinations that science says should
work alongside one another, and also some weird unscientific ones that Josh and Nicole have made up and see if we can tell the difference. - Whoever's got the most scientific tongue will win the coveted
First Place Tongue ribbon. - Ooh.
- Let's eat. (upbeat music) - [Both] Round one. - Okay, we're starting off with coffee. According to the flavor pairing theory, one of these three ingredients is a scientific match
while the others are not. Now, our options are bok
choy, mustard, and carrots. - Bok choy, what's that?
(laughing) Is this that, is this
stuff that floats in soup? - Bok choy is like one of
the most pound-for-pound nutritious things that
you can eat on the planet. - You ever had it with coffee? - No, I'm not coming to any conclusions other than I think there's a reason why I haven't enjoyed those together before. - Well I'll tell you right
now, bok choy ain't creamer. (crew laughs) - Coffee and carrots, they
start with the same letter. (crunching) I love how you provided toothpicks for the carrots as if
we couldn't grab them. - You know, we're divas now, we don't like to actually
touch the carrot. - Ew.
(crew laughs) - Hmm. All right, to me, there is a distinct pairing that brings both flavors more to life. (claps) I got my chemistry, I'm
seeing chemistry right now. - [Stevie] You're gonna
put your coffee mug behind the bowl you think is
correct in three, two, one. - I think it's the mustard.
- Mustard. - Okay, you agree? - And I actually kind of like it. - Yeah, it's weird. I'm tempted, you know
what, let's just do it. - [Rhett] Let's just stir it in. (crew laughs) - [Stevie] Guys, it's not
even the right answer. You're both incorrect.
(buzzer buzzes) - It's not right?
- Oh, it's not? - We like it. - [Stevie] Don't you feel like fools now? - [Rhett] Then it's the carrots, isn't it? - [Stevie] Yeah, it's the carrots. - Carrots was my second
choice, I will say that. - All right, so we both got it wrong. - [Stevie] You can share
that, but now I'm curious, you need to take a sip of your coffees and does it ring true? - I already did, it's horrible. (crew laughs)
- I love it. - The scientific explanation
printed here on this card says that coffee and carrots match because they share 4-vinylguaiacol and 5-methylfurfural. - Oh, I love methylfurfural. (upbeat music) - [Both] Round two. - All right, so we got
some white chocolate, yum, plus (groans) caviar, seaweed
salad, and what is this? - [Nicole] That's unagi,
also known as barbecued eel. - Eel, yeah. - Unagi? Man, I love some white chocolate. - You really to ruin it? (crew laughs) Forever? - And these white chocolates they gave us, they have a nice little crevice
to put caviar apparently. - [Rhett] That doesn't, you know what? That's not a bad idea. - I'm gonna put it in there because you know, it's a pairing. - Um, that wasn't good. (Link gags) - Especially it's so fishy, and salty. - Well because it's- - It's so sea-y. - It's the potential
of fish, is what it is. (Link groans) - Now okay, so you've made
yourself a seaweed sandwich here. Ugh. - Similar thing going on. I mean, y'all are being
a little tricky here, giving us three things from the sea. - [Stevie] Well you did so
well with the first round. - Right, we gotta make it hard for them. - I mean, the seaweed wasn't
as pungent as the caviar, but it's the same experience. - The part that's good
is the white chocolate. Is that what we're deciding? I prefer the white chocolate. - All right, but you
gotta find the volatile. - [Both] Aromatic compounds. (crew laughs) - Um, I have an answer based on that and I do not want to
taste any of them again. (Link groans) So, I am ready. - [Stevie] Three, two, one. - I'm going for the caviar. - I went with the eel. - Even though it's a horrible experience, we've discovered that chocolate
covers a world of hurt. - But white chocolate
isn't even chocolate. - But maybe, oh maybe it's plays together. - [Stevie] The correct answer is caviar. - Okay, but why? Rhett, you lost, you gotta say why. - White chocolate and caviar match because they share multiple compounds, including trimethylamine, which coincidentally also causes the odor of some human
infections and bad breath. (upbeat music) - [Both] Round three. - Okay, now we're trying
to find the scientific pair to strawberries.
- Mm-hmm. - We're choosing between mushrooms, eggs, and just straight up garlic. - But first, quick announcement, do you know what scientifically
pairs with this episode? Josh and Nicole's new podcast, which is called A Hot Dog is a Sandwich. I invite you to check it out. Enrich your mind much
with the soothing sounds of the pairs they engage
in great food debates, and see their equally-soothing faces. A video version of the podcast-- - We have such soothing faces. - That went live yesterday. Which way would I point for yesterday? Yesterday. - This way. - All right, so, you're
already eating a strawberry. - I can't help myself. - Strawberry and a mushroom. Oh look, it looks like a character. Hey, I'm a guy with sunglasses on. - You're seeing something that I'm not, let me just be honest with you. Um, wow.
(crew laughs) - I'm seeing it. - That um, that told me nothing. - Mushrooms are, they
don't have a lot of flavor. Now that's a weird world
that I'm living in. - [Rhett] That's a
bedeviled egg right there. - What if that, what if that
thing came out of a chicken? You know, ooh you're
already on the garlic. - I'd take it to the state
fair and win something. I got a strawberry-yolk-laying-egg
chicken. (they both grunt) I gotta say that out of one of those, on that first taste, I
got a strong association between two of the ingredients. - You're obviously
talking about the garlic because that's the only one
that have a strong flavor. Everything else is kinda-- - I didn't say a strong flavor, I said a strong association. - Get out of my face, man. - [Stevie] Three, two, one. - I think it's the eggs. So see-- - The strawberry garlic
thing was working for me. - Did you like it? - Yes. - What about this, this, and this?
(Stevie giggles) - [Stevie] The correct answer is mushroom. - No it's not. - Oh, we both got it wrong? (crew laughs) It's mushroom, why is it mushroom? Strawberries and mushrooms
match because they share oh, of course, I knew this, they share 1-nonanol
(crew laughs) and methyl butanoate. - But listen, I think
garlic shares two nonanols. (upbeat music) - [Both] Round four. - So we got some salmon here, some lychee, oh licorice,
and then we've got hops. - Why couldn't this be fun? I just, I thought it was gonna be fun. - I know, two rounds
ago after we were done, I turned to Morgan and I was
like "does this get better?" and he says "it gets different." (laughing) - I was, I've been looking
forward to this episode. - I know, guys. - I want to discover things. Y'all are like "how
about salmon and hops?" (laughing) - Science, man, science goes places that humans aren't willing to go. - You're right. - And then humans finally
show up and they're like oh, you were right. - Us doing this is like
getting to the moon. - I'm gonna make my
mouth into a moon shape. - How are you gonna do that? I'm kinda doing it. - You can't, what about that, you're talking about a crescent moon. - It's a crescent moon. - I was doing a full moon. - Thank you for the
toothpick for the licorice. - Now if I don't like salmon or licorice? - Maybe you'll like both of them together. Can you just eat hops? (crew laughs) - Yeah Nicole. - Did y'all look into this? - How's this normally work? - [Nicole] Uh, I don't know, just do it. (laughing) - Don't ask questions, just do it. - I love the honesty. - What in the world? I don't think you're supposed to do that. - It's very bitter, talk about aromatic. - I got a guess based on that. - [Stevie] Okay here we go. - I had a good experience at one point. - [Stevie] Three, two, one. - With the lychee, it really,
this really worked together. - I like lychee, but thought that the hops and the salmon actually
complemented one another. - The hops? - And also salmon when they're
trying to get upstream, they hop. - [Stevie] The correct
answer was licorice. (giggles)
(buzzer buzzes) - Really? Man, I mean, science is on its own today. - Okay, I will say, when I tasted those two, I was like "I kinda like this," but I thought it's just
because I like licorice, and just was like "they
just threw that in there "to throw me off." I gotta just get out of y'all's
heads and get into my head. - Get into science's head. - Okay. - [Science] Well get into
science's card and read it please. - Oh. - Oh.
(crew laughs) - Salmon. - Salmon and licorice match
because they both share the x, hal, hexanal. - The property hexanal,
which is a six-sided anus. (laughing) (upbeat music) - [Both] Round five. - I kinda just want to forfeit. - Liver, man. Your nemesis. Also my nemesis, but is it great when you pair it with matcha powder, what is this? - [Rhett] It's jasmine tea. - [Link] Jasmine tea or cognac? - Um, why? - Science, if you're listening, we hate you. - If this is what it takes
to get man back on the moon, I don't want to go there. Listen, we went there, we put a flag, it's just a bunch of dust. There's no people there. - [Link] Let me dust you. - Don't dust my liver. Okay. - Dink it. - Why are we gonna suddenly dink it? (crew laughs) Why you gonna do a last round dink? - It'll make it better. (groans) And sink it, it's the
rhythm of it that helps me. - That is bad in all kinds of ways. - I mean, the matcha does help you. - The matcha's strong. - Matcha beats liver, it's
stronger, so it does help. - That's not what we're measuring. - Okay, so now I'm gonna
take another piece of liver. - You're gonna pour tea over it? I'm not gonna--
(crew groans) No, I'm not doing that. There's that metallic taste. (gagging) (spits) Oh gosh, I regret, listen. (Link yells) I just feel like I've been hoodwinked. - Of all the stuff we've eaten, it doesn't make liver more palatable. Oh this, this should help. Okay so let me get. - Get a little bit of liver, then. (crew laughs) (Link gags) - We still doing this, okay. - What I thought was gonna happen is I thought we were gonna find
all these cool combinations. - Wow, this is amazing, you
should try this at home. - What I was secretly hoping,
I didn't tell anybody, is that I was gonna
take these combinations and I was gonna have a party at my house. (crew laughs) And I was gonna invite
the coolest people I know and I was gonna be like "mm-hmm, taste these two things together," and then I was gonna be-- - So well-liked. - They would be like "oh, you gotta go "to the McLaughlins' house,
they just combine things "and it's crazy." I'm not having that party. You're all not invited to the
party that I'm not having. - Let's vote. All right. - [Stevie] Here we go, three, two, one. - I think it's the ma, oh why
do you think it's the tea? Because that's the one
thing that didn't help. - Because there was a
metallic-y taste in there that I thought I was getting from the tea. - Did one of us at least
get one of these right in this whole exercise? - You already got one right. - I don't even remember.
(crew laughs) - [Stevie] The correct answer is jasmine.
(bell dings) - Yeah! - All right so you got this right. - Finally. - Liver and jasmine
match because they share multiple compounds including indole, which is defined as, quote, "a crystalline organic compound
with an unpleasant odor "present in coal tar and in feces." - Yeah, makes all kinds of sense. Hey, come over to my house,
we're having feces tea. - Did I win? - No, we tied, you got your own. (laughs) You want me to tongue you? - No, I'll do my own.
(crew laughs) - Okay, all right. (muttering) - All right, thanks for
subscribing and clicking the bell. - You know what time it is. - Hi, I'm Emily. - And I'm Riley. - And we're about to try Pennsylvania white-tail deer testicle
for the very first time. - [Both] And it's time to
spin the Wheel of Mythicality. - Well that was quite an
awkward bonding moment. - Uh, that was a full ball
that they held up at first, I thought they were gonna
bite into it like an apple. - Yeah, I know. - Click the top link to watch us guess which candy bars were melted and then paired together
in Good Mythical More. - And to find out where
the Wheel of Mythicality is gonna land. - That said, if I went to a restaurant and they said the soup
of the day is chili, I would feel just as misled if the soup of the day was
a bowl of Frosted Flakes. - No you wouldn't,
you're just lying to lie. No, that's, okay, no, I
don't agree with that.
Here are all the names for chocolate bars they come up with during GMMore:
1.Milky Way + Mounds
Milky Mounds
2.PayDay + 100 Grand Bar
1000 grand payday
100 grand payday
Big payday
3.Big Hunk Bar + Mr.Goodbar
Mr. Good Hunk
Hunk Hunk Mister
Hunky Mister
Mr. Big Bar
Mr. Hunk Bar
Hunka Hunka Mr. Burnin Good Bar
Hunky Broster The Bar
Mr. Hunk Good
Good Mr. Big
Good Mr. Hunk
Hunk Mr. Good
Mr. Hunk Good
Mr. Good Hunk
Hunk Good Mr.
Good Hunk Mr.
Mr. Big Good Hunk
Mr. Hunk Good Big
Mr. Hunk Big Bar
Hunk of a Bar
Mr. Good Hunk Big
Mr. Big Hunk
4.Butterfinger + Almond Joy
Almond Butter Joy
Almond Butter bar
Joyful Bar of butter Almonds
Almond finger
Finger my butter Almond
Butter Joy Almond Boy
Finger Joy
Almond Butter finger Joy
Finger Joy
Joy finger
Butter Joy
Almond Butter Joy finger
Almond finger Joy butter
Joyful Butter
Butter Joy finger Almond
Finger Almond Joy
Finger Butter Joy
Smell Your finger
Smell your Almond finger Butter Boy
You Butter fingered my Almond
You better Joy my finger
Enjoy my finger Almond Boy
Enjoy my butter Almond Boy
The Joy of Butter
The Joy of Butter by Almond finger
Butter my finger
Almond utter
If you enjoy my finger You should try my utter
Almost haven
I cant believe it's not Joy
Almond Butt
Butt finger
Butt finger Almond Time
The Joy of Butt finger
Butt finger Joy
Butt finger All Joy
Butt finger Jo
Butt finger J
Butt finger Oi
Butt finger All
Butt finger mond
Joy finger Butt
Butt Joy
Rhett downing the two shots of cognac, lmao. It was wonderful how disappointed the two of them were as the episode progressed.
Some of those food combos legit...don't even seem like something a pregnant person would eat while having weird ass pregnancy cravings. And I agree with Rhett on the strawberry/garlic combo because there are actual salad recipes that combine the two.
Not sure if it’s the cabin fever, but this episode was a blast.
They’re killing it this season.
Another Gus Johnson appearance in the More endlsate
Banana + pesto is a great snack.
Loves these episodes. Rhett being a bit of a brat is always hilarious. The naming of the candy was hysterical. And increasingly ripped Rhett looking goooooooood in that black shirt.