- Today we ask the age-old question. - Will it grilled cheese? - Let's talk about that. (upbeat music) - Good mythical morning. - Life is full of dynamic duos, peanut butter and jelly, very rich old men and
very much younger wives, mustaches and serial killers, but today we're busting
open the barn doors on another dynamic duo, bread and cheese. - That's right, we're talking about the grilled cheese sandwich, and just like a pair
of quirky dress socks, a grilled cheese always makes you smile when you get a little peek of one. But will these new grilled
cheeses we're tasting today be the bee's kneeses or taste
like displeasing diseases? It's time for. - [Both] Will it grilled cheese? - Now, grilled cheese is already arguably a perfect dish, so I don't
know if it's a good idea for us to be messing
with it, but screw it. Maybe we'll learn something. - All right, we're kicking things off by introducing gold old grilled cheese to the good old county fair and combining it with a funnel cake, and we're calling this
The Funneled Cheese. - Look at that. - That was the best we could come up with. - [Link] I bet it'll taste
better than the name. Josh, what have you done? - [Josh] I did something bad. So I took funnel cakes and then I made a strawberry ketchup compote, and then there's white
American cheese there, and fresh strawberries, and that's it. - Oh, we got a little strawberries, we got a little ketchup with
the strawberry thing happening. - [Josh] Yeah. - So it, we're still in
a dessert zone I think? - Yeah, because you can have
cheese on your desserts. You think we should get a
cross-section of this thing? - Oh, I got a knife here, yeah. - You know what, I'll
take the knife from you. - They put the knife on my side, that's all I'm saying, I mean. - Ooh, look at that, and then we got this. - Ooh, okay, all right, so I'm just gonna bite this one. - (laughs) Yeah, I mean
I just wanted to do that because it just seemed appropriate. - Cheesy, strawberry-y. - [Both] Dink it and sink it. (sandwiches crunch) - You got a little bit right here and a little bit right here. How did you get it all over your face and I didn't get any on me? - Because I didn't cut mine. - First of all, I think
you made the right choice by going with a mild cheese. - Easing into it. - It does feel like I'm
in dessert territory, but I'm getting just a little bit of extra something special, but I'm not in like
sharp cheddar territory. Stay away from sharp cheddar. - Oh, and definitely the cutting it and getting to that middle part is where the real magic starts to happen. - And there's a cheesecake thing happening with the strawberry, how do you call it, what do you call it? - [Josh] Strawberry ketchup compote. - [Both] Compote. - It's not compost. - [Josh] Not compost,
no, we do do that here. - Compote. - This is a heavenly sandwich. - Like that cheese mixing
with the strawberries. - You don't really get a
lot of dessert sandwiches. Name a dessert sandwich. - The doughnut thing. - Ice cream sandwich, name another one. - You know, the pancakes and meat. - There's not another, I
can't think of another dessert sandwich except for what has
been invented right here. - Now we will say, before
we give the verdict on this, which I think you know what's coming, if you want to know how to make this, mythical chef Josh is actually showing you how to do this over on The
Mythical Kitchen channel today. - New video over there, it's up right now at the end of this video. - And so then you can make
it and you can taste it and you can decide, funnel cakes, what is it called? - [Link] Yeah, funnel cakes. - [Both] Will it grilled cheese? Yes.
(bell dings) - Takis are a fiery little number who always had dreams of growing up and becoming something greater. Is this their moment? Coming in red hot, this is
Taki Cheesy To Me. (laughs) - [Link] Ooh, look at that,
Josh, what have you done? - [Josh] So we infused Fuego Takis with the actual bread
that I baked from scratch, and then we sliced that and
then crusted it in Nitro Takis, and then there's Guacamole Takis infused with pepper jack
cheese in the middle. - I didn't even know there were that many types of Takis to play with. - [Josh] Oh, we've only
scratched the surface. - Or that you baked bread. - [Josh] Yeah, it's a
little hobby of mine. - Isn't that sweet. - And before you taste it, I gotta say, I didn't know much about Takis until I went to Six Flags and
there was a roller coaster sponsored by Takis, and
that was when I was like "we are not at Disney Land, are we?" - Back when we were kids,
you didn't have Takis. You actually did have any hot snacks. Hot snacks were just a stupid pipe dream. Now we're living in that
pipe, and we're dreamin'. - Livin' in the pipe. - [Link] I'm gonna bite at the center, I'm not gonna start in the corner. - Taki to me. (chuckles) - Now, is it getting hot for you? - This is the sandwich
that bites back, Neal. - It takes me a seconds to kick in, but it's really, it's really starting. - I'm finding myself wanting
to eat the whole thing, which I believe is a good sign. - Look at that. - You think we could go to Six Flags? - [Link] You got the string. (growls) - [Rhett] You think when people are-- (Link growls) - You talking? (growls) - You think when people
are about to ride a ride sponsored by Takis,
that they're more likely to in that moment want to eat Takis? Because if so, we can get into Six Flags without permission and
sell Taki grilled cheese next to the Taki ride. Big bucks. - Big bucks, this is fabulous, Josh. - It's very, very good. - They've outdid yourself once again. - [Rhett] Takis, will it grilled cheese? - [Both] Yes. - There's only one fast
food item in recent months that has caused lines
to form around the block and fights to break out on the internet. Of course, that's
Popeye's chicken sandwich, so will grilled cheese-ifying
it create another sensation? - No. - Introducing Popeye
the Grilled Cheese man. (laughs) So right in here, we've
got what starts out just looking like a
nice grilled cheese top, but then bam, this, what's in here? - How did you get the chicken sandwich into a grilled cheese
sandwich, that's magic. - [Josh] No, because if
you put chicken in there, to me, it's not a grilled
cheese anymore, that's a melt. - [Link] You're right. - [Josh] So I only used the chicken skin as a little work-around,
and then I actually took mashed potatoes and I whipped
them with cheddar cheese to create a French dish called aligot, that's inside there, and then
there is spicy mayonnaise on the chicken sandwich
as well as the pickles from the chicken sandwich inside there. Oh, and I took biscuits and blended them into some white bread dough. - There's biscuits in the bread? - You made bread out of biscuits. - You made biscuit bread? - [Josh] I made biscuit bread. - That in itself is something we should be just stopping and appreciating. Let's stop and appreciate it,
just appreciate it with me. (crew giggles) - Now the chicken skin's the
best part of the chicken, man. And it's still in, we got it, son. - Look at that, look at that. Look at that cheese just falling out, it's about to fall right into my mouth. (crunching) - I got a lot of pickle. - Too much pickle? - Too much pickle in my first bite. - I didn't get any pickle,
I'm not complaining. - It's a classic grilled
cheese experience here, with just some hidden gems. It's got the spicy. - Yeah, it's got a kick, man. - This is good, I would
order mine sans pickles. - I'd order mine with sand,
I mean, it's that good. - It is that good. - So Popeye's, will it grilled cheese? Of course!
- Yes. - As it turns out, cheese
in all its infinite glory does have one flaw, it makes your breath
smell like a dumpster. That's why this round is dedicated to freshening our mouth holes
while filling our tum-tums. Introducing Cheesy Febrezy
Beautiful Grilled Cheese. - Febreze is in this, is Febreze edible? - [Josh] No, not real Febreze, please don't eat real Febreze, but I've kind of made my
own edible version of. - Explain. - [Josh] But also cheesified. - Explain yourself. - It smells like Febreze, brother. - [Josh] The bread is lavender, which is my preferred flavor of, not flavor, type of Febreze,
it's lavender bread. - You have been eating it. - [John] Then inside there's Swiss cheese that's been infused with
lavender and rose hips. - Oh, I like rose hips. - That's cheese? Because that definitely
looks like a flower. - [Josh] The flowers kind
of overtook the cheese a little bit, I'm not gonna lie. - [Link] Oh goodness. - I like floral things,
but can I just say that typically when I want
to freshen my breath, I don't use Febreze. - [John] You should try it. - I use like minty, like gum. - Well actually we should try it. Febreeze, with an extra
E, cheddar fresh flavor. - [Rhett] Hit me. - We're supposed to hit
the sandwiches with this? - [Josh] Yeah, yeah. - Here first. Let's see if we likey. Ooh, look, look, look. It's actually changing
the color of my, look. - [Link] Oh yes, yes, yes. - A little cheese stream. - Yes, look at how orange it's becoming. - See if you can make yours orange. - I'm gonna make mine orange. - [Rhett] I don't think it's
gonna make it taste better. - [Link] It's almost like painting. - [Rhett] All I can smell is Febreze. - I feel like a graffiti artist. Hey, I'm under a bridge,
man, don't film me. - This is the Banksy sandwich. - Don't film my face, man. (gags) I did a Popeye sound. (laughs) I didn't even mean to, here, see if it makes you go Popeye. (groans) - That's not cheese, man. - [Josh] Well it's cheese essence. - Oh, it's still spraying. It's like got one of those-- - That's the cheese that won't quit. Okay, here we go. - I'm gonna go spray side down. - [Rhett] Why? - That's aromatic. - Um, a little heavy on the many different ingredients
that don't taste good. (laughing) - Yeah I mean, just to give you
some constructive criticism. everything that wasn't good in there makes it not taste good. - [Josh] I'll go back and
rework everything then, thanks. - You know what the good part is? The Swiss cheese is kinda coming through, but the Swiss is too neutral,
you need a stronger cheese. You need cheese that will
actually engage in war. - And fight back the flowerness? - Yeah, yeah, so Febreze. - [Both] Will it grilled cheese? No!
(buzzer buzzes) - A little red crab once said to me "under the sea, darling it's better "down where it's wetter, take it from me," and if I've learned anything
in all my years of living, it's to listen to a talking Jamaican crab. - So we did, and we
caught ourselves a squid. Will a scary sea sucker have a place in the grilled cheese halloumi of fame? It's 20,000 Leagues Under the Cheese. (plate clatters) - [Link] Okay. - [Rhett] It's a little dark. - Yeah, I mean, I've
learned to not be afraid of squid ink because
hey, you put it in pasta, maybe it's okay, but
there's all this stuff that's peeking out at me. - [Rhett] You mean the squids? - [Link] (groans) Is it, Josh? - [Josh] Yeah, so it's
squid that has been cooked in its own ink actually,
which seems either sacrilegious or very respectful, and then squid ink-infused bread, and then that's provolone cheese that's been infused
with squid ink as well. (Rhett groans) - [Link] It's, it's a nightmare. - This is like your first meal in Hell. - [Josh] Yeah. (crew laughs)
- Hungry? - [Josh] This is meal three,
they warm you up to it. - Welcome to Mordor. (groans) It doesn't even look like
cheese, it looks like tar. - But cheese can cover a
world of hurt, you know. - Hurt. - Hurt, but this might hurt too much. - Is that the whole head
of a squid coming out? - What do you call like
a whole group of squid? - Squad. - A squad! (laughs) Surely that's what it is. What's the scientific name? Well we need to write in
to the Discovery Channel, because they're the ones
that make the decisions. - Dink it, take a deep, deep dive. - I'm going straight for
that squid right there. One just fell out, here we go. (gags) I found something that's
not completely dark, look, the inside of a squid. - Oh gosh, I just don't like
the idea of eating a squid. - You're not eating a squid,
you're eating a squad. - The bread and cheese consistency is the only reason I'm still hanging on. - It's not that bad to me. - The bread tastes good. - What's wrong with me? - [Josh] Oh, thank you. - It tastes better than Febreze,
that's all I got to say. - Mm-hmm. - You were gagging a second ago. - It's because there's like a squid body that I'm chipmunking right now, and if it ever comes back
into the biting spot, I'm gonna have to gag again. - Just think about him, he was just like pumping himself through the water, when he saw things, I (pops)
squirted out a little ink, then we took that ink, we cooked
him and his friends in it. - I know. - And now it's in your mouth. - Okay, I'm gonna keep
chipmunking part of this. You know what? It's just the idea, and
once I forget the idea, I'm good at that. - Here's the idea right here. - Oh come on, I'm actually trying to say this is a little bit fun. If you reel in the tentacles, like a black, dark-hearted grilled cheese? - I think this could be
on the menu somewhere. - [Stevie] Wait, hold on, is Link trying to get
out of swallowing this? Because that's not how this works. - You gotta bring it back into
the main part of your mouth and you gotta work it and
you gotta get it down. - Stevie, Stevie why
you making me do this? I don't want eat the squid. - [Stevie] Eat it. (crew laughs) I want you to swallow
that before we move on. - Because that's the
only way to really know. I do respect the request. - You can do it. And don't worry, if you stain
your shirt, no one will know. - (swallows) Ah. - Hey.
(crew claps) - I got it down, and you know what? I don't need your pity applause. - Yeah, right. - Again, if you trim back this stuff, I think there is something here. - I don't know if it's for the masses. - You can sell this on the corner in Hell. - Every corner of Hell. - Every corner of Hell has
a squid grilled cheese. - [Rhett] Squid, will it grilled cheese? - [Link] In Hell? - [Both] Yes! (crew laughs) - All right. - Here we go, usually doesn't happen. Usually the last round
doesn't will, but it did. - It got better once I
came to grips with it. - Okay, all right. - Click over to Mythical Kitchen channel to figure out how to make
the best version of this, which was the first one, and thanks for subscribing
and clicking that bell. - You know what time it is. - I'm Leslie from Georgia. I've been watching Rhett and
Link since middle school, and I just graduated college. It's time to spin the
wheel of mythicality. - Congratulations, girl! - You're kinda saying
it like I can't believe I still watch these old farts. - Hey, don't take it personal, let's celebrate her victory. - All right, click the
top link to watch us try Twinkie grilled cheese in
Good Mythical Morning, More. - And to find out where
the wheel of mythicality is gonna land, it's More, it's More. - It's not Morning, this is Morning. - Ketchup has a ton a sugar, so does the strawberry
compote, so we're doing that. That's empty, I thought
this had water in it, so I picked it up and looked
really confused for a second. (laughs) Oh I have an astigmatism.
Rhett: "Um, li'l heavy on the ... many different ingredients that don't taste good."
Was that a reference to the infamous grilled cheese rant?
stevie, stevie, y u makeen me doo deez?