Our Most Controversial Food Opinions (From Good Mythical MORE)

0:00Link Neal: We're answering food questions from Reddit.

0:07Link Neal: Welcome to Good Mythical More. People be asking questions on Reddit and we're gonna be answering them. Because we be interested in answering them. Yes, we be. Uh-huh. Starting with, what single ingredient instantly ruins a dish for you? Now, we're not gonna drill down on these yet. We are drilling down on them so we can see like what the most popular answers are, but we'll attempt to discuss a little bit ourselves.

0:35Rhett McLaughlin: I would just like to brag on myself and say that I'm not letting cucumbers do that anymore. Of course, I have a long list of things. But, like, if I eat a salad, I'm no longer picking out the cucumbers. I'm not liking them. I do not like them. But I'm just trying to focus on the fact that it's just like a crunchy water packet.

0:57Link Neal: Crunchy water packet.

0:59Rhett McLaughlin: With not a lot of taste. With not a lot of taste. I don't like the taste, but I don't hate it anymore. Of course I could say all types of things here. I'm curious if you have an answer.

1:10Link Neal: Well, I don't wanna cop out and say something like liver, you know, cause that's obvious.

1:15Rhett McLaughlin: Like an ingredient that's in a lot of dishes and then it's like, oh, that's in there, I just can't do it.

1:20Link Neal: You know something that I feel like never makes something taste better? Thyme. The seasoning. Okay. T-H-Y-M-E. I know, but I can't say what it tastes like actually. I just think that maybe if it is mixed with the little, what's the Simon and Garfunkel song? Parsley, Sage, Rosemary? If it's Parsley, Sage, Rosemary, and Thyme, maybe it all works together. But there's been a couple of places, and Jesse feels the same way about this, there's been a couple of recipes that have had Thyme in them. And then when we get there and we're like, what is this? and then we realized it was like, oh, it's that, there's a flavor in time.

2:01Link Neal: Flavor in time.

2:02Rhett McLaughlin: Hmm.

2:02Link Neal: That's like a band name.

2:06Link Neal: That'll do it for me. And the other thing, another spice that I'm not a huge fan of, cardamom. Anybody on - What would that be in? Anybody on the, like, this sweet has usually like - People are clutching their pearls back here. Kind of sweet, and it's like a cardamom, and I'm just not - What is it in? What is it you count on cardamom being in? Not many things. Less things than time. What would cardamom be in? Like a fancy dessert? Yeah, or coffee. Yeah. Toffee or coffee? Coffee. Yeah, okay.

2:41Rhett McLaughlin: I know I wouldn't like that stuff.

2:43Link Neal: I thought you might say olives because olives sneak their way into a lot of things. I feel like olives may be one of the top answers because I feel like it's in a lot of things and people don't like it.

2:53Rhett McLaughlin: For me, it's tomatoes I can pluck out. Olives, the good thing about an olive, I know there's like some juice that comes off of it, but if you, they're pluckable. Even more so than tomatoes. Tomatoes ruin more dishes than olives for me because. But olives leave a residue of olive paste. Not nearly as much as a tomato does. The surface area of a tomato slice, if you do like the whole thing, it's like if it's on the bread, like that sandwich we got yesterday, I opened that thing up and it was like just, and then every, there's like, what am I supposed to do? Then pick out the seeds and all that stuff?

3:30Link Neal: But you have said that the tomato is more about the texture and not the taste. I've said a lot of things. But the olive is such a, like I can, here's the thing, when I eat an olive, I can recognize why someone wouldn't like it. I love it, but it's such a specific thing and nothing tastes like it. Tomatoes is like, if this on my burger or not on my burger, and I'm not thinking, I can't tell you if it was there or not, because it doesn't, it's just a wetness. You know what I'm saying? Unless you don't like it.

3:59Rhett McLaughlin: But I'm telling you that an olive is much more self-contained than a tomato. What are people saying on the actual thread? There's like a super, super reddity answer that is the top one. I'm gonna skip that one. But like Miracle Whip and Stevia. Miracle Whip is not good. Oh, Stevia, okay. There it is. That's a good answer.

4:21Link Neal: People who don't like stevia or artificial sweeteners in general. Yes. And then there's a big conversation about cilantro

4:28Rhett McLaughlin: that makes sense. Okay. And it's so hard to pick cilantro out because when they put cilantro in something, I mean a taco, a street taco, they put so much. It shreds. And you shred it. It's not a garnish. It's a freaking, they make it an entire, like a whole part of the taco. Why, why?

4:47Link Neal: Because it's wonderful. No. And it's the only green thing in there. Okay. I'm scientifically backed on that one. What food has the most satisfying first bite? Well, let's talk about things that don't. A hot dog doesn't because you get, like hot dogs, burritos, all that, it's like the first bite is, you have to get past it. Pizza, you're eating the triangle at the end and you might not get. That's good, no, pizza's great first bite. Well, not if there's not your topping that you want right at the tip. Just go deeper. That's real deep sometimes. You get a triangle in the back of the throat.

5:21Rhett McLaughlin: I also think a smash burger, because it's hanging over in the lace is only on the outer bites. Those are my two answers. But I would actually say that the more uniform the food,

5:35Link Neal: the more satisfying the first bite, I could have sworn you would have said pudding, because - But it's not different than any of the other bites. But it's really satisfying, and I think, no, every bite of pudding after the first one is not as good as the first one. I don't think that's true.

5:52Rhett McLaughlin: Like, I think that if you can get a uniform thing... The first bite of peanut butter out of a jar, which we've built entire worlds around,

6:00Link Neal: is different than pudding, though. Are people to consider pudding, like, are they thinking about, like, a prepared food in the same way? I don't know. I feel like anything like a sandwich that has edges to it is... Even a burger, it's gotta be a Smashburger with the burger sticking out. That's too specific of an answer. There's no rules. It's not a chicken bake, I just proved that. Yeah, I actually broke it in half and started eating from the middle. What food is not enhanced by cutting it in half? Like it literally is great at the first bite. I think just like a whole salami. You know, just like a giant block of cheese.

6:41Link Neal: You're eating the knot at the end of the salami. No, I'm halfway. I'm eating in the middle. What are people saying about this?

6:47Rhett McLaughlin: There are some people that are on the same kind of page with you, like crisp apple, ripe peach. There is a little bit of people like in the burger. Yeah, the ripe peach. But number one, with the most upvotes but zero comments is just a pizza slice. I like the ripe peach answer because there's something, once you have, there's a bite in the fruit, you never get that feeling of like just a complete breaking of skin on every three, all the way around.

7:20Link Neal: And it's tough to come by because there's also a lot of mystery in a peach bite. On the other end of the fruit spectrum,

7:26Rhett McLaughlin: someone said cold watermelon,

7:28Link Neal: where like it's a slice. Okay. Fruit's really hard to get too excited about though, if you're me. I'd rather go with the salami. There's some good engagement on fried chicken. Yeah, a really good piece of fried chicken. That's nice. I know where I wanna bite it at first, yeah. Okay, what food has the most, oh, we just said that. What food is dangerous to buy because you'll eat the whole thing in one sitting? A pizza. Like, if you get, if you're me and you get, like, a small pizza, or even a medium pizza, sometimes you'll eat the whole thing if you're Rhett. No judgment. Like, if you get, like, a, You know how you get like a 12 inch personal pizza?

8:09Link Neal: Like that's what they call that, a personal pizza? Like a CPK? It's 12 inches. It's too much food. But if you get it, you'll eat the whole thing. It's dangerous, man.

8:17Rhett McLaughlin: Whenever we used to get a California Pizza Kitchen here, I would get the barbecue chicken pizza and I would say I'm only gonna eat half of it. But then what, no, what I would want to do is I'd wanna eat one more slice than half because it wasn't quite just overboard enough. But then once you go past that halfway point, then you're like, well, I'm not gonna leave just that, because now I have less than half. You're proving my point. Yes, so then I gotta eat the whole thing.

8:45Link Neal: Even you did that. So I don't even think we need to dig down. I think pizza's gonna be the number one answer.

8:50Rhett McLaughlin: I would say a CPK pizza specifically is dangerous to buy. That's the answer. What are people saying? The number one answer with people varying on flavor? Ice cream. Oh. Like, yeah, Ben and Jerry's. Pint. A pint of Ben & Jerry's is so dangerous. That's a good answer. Because it's not enough, like you don't, when you take the top off and you're like, I'm not gonna scoop this into a thing, I'm just gonna start eating some of it. It's personal. Especially if you got it for yourself. Yeah, and then you're sitting there eating it and you're just eating and eating and eating and you eat more than half, it's the same exact thing.

9:29Rhett McLaughlin: And you're like, well, I'm not gonna leave that. I might as well just go all the way because you don't want to open a Ben & Jerry's pint and have a third of it left. No. It gets weird on top.

9:39Link Neal: It gets weird on top and you need more than that. I didn't think about this at all. I would get the Chunky Monkey from the C store. Yep. And I would just sit down and eat the Chunky Monkey. Just the whole thing. And without even thinking about it.

9:51Rhett McLaughlin: They have the smaller minis, but that's not enough. No, I gotta get several of those. Maybe two of those. Maybe three of those is the answer. What's your favorite food to eat with floppy?

10:03Link Neal: Those is the answer. Your favorite food to eat with coffee. I mean, it's hard to beat a donut, right? It's really hard to eat a donut, not to eat a donut with coffee. What do I eat?

10:19Rhett McLaughlin: I mean, I typically don't eat anything.

10:21Link Neal: Yeah, I have coffee first.

10:22Rhett McLaughlin: I don't eat anything with it. And I don't have any food with it. What do I eat with coffee? A croissant?

10:35Rhett McLaughlin: I don't know, because I just don't like my coffee. I don't like to dip anything in my coffee, because then I've got remnants of something in my coffee. Well, you don't have to dip. You just gotta eat it with. And then I don't even want to, probably just something like donuts for most people, but I prefer to drink it with savory foods. That's odd, yeah. That's odd. I mean, are people saying anything besides donuts? What's? Homemade pie.

11:07Rhett McLaughlin: We got some other stuff. Someone said Stroopwafel. Which does sound good. I feel like you could probably dip that and it would be pretty tasty.

11:15Link Neal: I don't think it would leave any remnants. I mean, coffee cake was really a flop, you know, culturally. Oh. Because you would think the thing people would be saying right now is coffee cake. It's cake that's made to eat with coffee, but. When was the last time you had a coffee cake? Yeah. Huh? When was the last time? Yeah, nobody even knows. And you know what, I like a coffee cake. And they're good!

11:33Rhett McLaughlin: Yeah, I do like it.

11:34Link Neal: Isn't there coffee in coffee cake? A coffee what?

11:37Rhett McLaughlin: I thought there was coffee in coffee cake. Well, I don't know about that.

11:40Link Neal: Like it was one ingredient. It's not too in my suit. But I'll tell you, my mama loved it. She loved a coffee cake. It's like kind of like gooey on top a little bit.

11:49Rhett McLaughlin: And it has those balls, little crusty balls.

11:54Link Neal: Yeah, I don't know what those crusty balls are. Oh, I like a good crusty ball of my cake. Okay, this is a question that many a middle schooler has asked another middle schooler. If you could only eat one cuisine for the rest of your life, what would it be? Skip it. It's just tired. It's a tired question. Because I feel like the people - No one even answered it. Only 64 people. People cheat on this question because people say things like soup, and soup is not a food. A type of soup is a food. Because then, and it's just like, I could also say pizza. I know you're not eating pizza anymore, but pizza could be very satisfying because there's all kinds of different pizza, but I just feel like this question breaks down.

12:36Link Neal: It implodes on itself. Let's see what the two people, or let's see what these few people had to say about it. There's a tie for Thai and Mexican. Yeah, see, that's not, oh, it's one cuisine. That's right. Okay, okay. We missed it. We misunderstood this question. Thai. This is not a middle school question. This is a high school question, and that's why it was over our heads. Yeah, yeah.

12:58Rhett McLaughlin: What's a food you were excited to try but ended up let down by? I got one for this. I've never understood smashburger hype. It's just a cheeseburger. Do you like burgers in general? Yeah, like anyone else, but I eat them, I don't get the hype, it's just a cheeseburger.

13:19Link Neal: You'd rather have a good steak than a cheeseburger? I just feel like those aren't comparable. I feel like different times of day, you know what I mean? They are different times of day, but I would say nine times out of 10, I'd rather have a smash burger than a good steak.

13:34Rhett McLaughlin: If it's a perfect steak versus a perfect smash burger, perfect steak every time.

13:39Link Neal: Yeah, to me, I can enjoy a steak, but then I kind of just start thinking that I'm just eating meat and nothing else, this with some seasoning on it, and then I'm kind of like, I want something, I want to change it up a little bit.

13:50Rhett McLaughlin: I know what you're saying that like, everyone builds up the smash burger, and then when you eat it, it's like, well, it's a really good cheeseburger. But yeah, it is the best form of a cheeseburger. Unless you really want that pink middle. You like the pinky? Yeah. That's what it is. That's why you're where you are. Yeah, some people don't like that.

14:13Link Neal: You know, ironically... This is your fault, is what I'm saying. Yeah. I think my answer to this is Wagyu steak. Mmm. Oh, that's a good answer. I went to a place that had it. Yeah. And maybe we've had it on the show. It's so pricey. Mixed into stuff. It's built up. But I had like a straight up, like I think it was like the real deal, Japanese, A4, whatever the right terms are. And I ate it and I was like, I kinda just feel like I should've gotten a New York strip. Yeah. That's the answer. You think that's the answer?

14:44Rhett McLaughlin: Yeah, that is the correct answer, but my attempt at the answer is those grapes that you flipped out about that tasted like something else. Cotton candy grapes. Cotton candy? Yeah, yeah, that's my honorable mention.

14:57Link Neal: I didn't realize I got you excited about trying those. I mean, yeah, I just felt like obligated to be excited. Oh, I didn't think they were that good. I just thought they tasted like cotton candy.

15:05Rhett McLaughlin: And what about those, that street food where it's candied fruits? Everybody. King Hulu? Yeah, we had that and I just, you know, I was, if you watch that back, I was acting. I was acting excited because I just felt obligated.

15:21Link Neal: Oh, well that's, I gotta watch that back. Yep. What's a food you ate so much of growing up? Hold on, we didn't get, do you wanna know what people in the comments? Oh yeah, what do people say about, it ended up being let down by?

15:33Rhett McLaughlin: The number one answer is dragon fruit. It's less than a second, it's like overhyped, it's just that everyone was let down by it. It looks so cool. And then it tastes so bland. It tastes very bland, it's pretty mild, there's so many just little like, Seeds. Black seeds in it. And then the other one was Turkish delight. Everyone just agrees it's not worth selling out your siblings for.

15:51Link Neal: Okay, yeah. Right. I could agree with that. Okay, what's the food you ate so much of growing up that you just can't touch now?

16:00Rhett McLaughlin: This person said it was lunch meat for them.

16:04Link Neal: I don't think I wore anything out. How could you? You're you. Yeah, I don't think there's anything, because I'd still eat a lot of bologna if it wouldn't kill you.

16:13Rhett McLaughlin: It wasn't growing up, but I, Chipotle. Chipotle. I just got really, and I think a lot of us here got runt on some Chipotle. And independent of all the criticism of their proportions and stuff like that, it was just like, I got tired of it. Got tired of it. And I went away from it for over a year. Are you back? And I've recently gone back. If you're trying to pull over on the interstate and eat something that's kind of healthy, If you search for a Chipotle, at least you got something that is decent. You know? But I'll tell you what I search for now if I can. When I think I need something that I feel like is healthy, that is tasty and hearty, cava.

17:04Rhett McLaughlin: Oh, cava's the best. Cava is getting it on. I love cava. It's so good. It's like the Mediterranean Chipotle.

17:14Link Neal: Do you know that they have a jerk chicken?

17:20Rhett McLaughlin: Mascot?

17:20Link Neal: Oh no, that wasn't Cava, that was alpaca. Remember alpaca?

17:24Rhett McLaughlin: Alpaca's good too. We don't have that around here, do we? I saw it back in North Carolina. It's a fast food Peruvian chicken place. But don't you go up and they scoop stuff out? They can. They can scoop if they want. When we got off the plane at RDU, do we go to Cava or do we go to...

17:43Link Neal: We've done both.

17:44Rhett McLaughlin: We've done both.

17:45Link Neal: We've done both.

17:45Rhett McLaughlin: Yeah, and I think they both, you go inside and you point at things and they will put it on your plate. That's more kava.

17:52Link Neal: That's more kava. And it's very, very good. I think it's both though. All right. Okay, and finally, what's the perfect pizza topping combination?

18:06Rhett McLaughlin: This is basic kind of stuff here, guys. What's the perfect pizza topping combination? Um, for me, sausage and cheese.

18:23Rhett McLaughlin: Onions? Onions, add the onions, I'll take them. Good for the complexion. Good, they're just moisten, onions moisten your body. Right?

18:34Link Neal: They do. Pepperoni, onions, black olives and jalapenos. Jalapenos take over, kind of. Oh, no. The pickled jalapeno? No, no, no. That right there, my friend. Oh, the pickled. The pickled jalapenos. Yeah, yeah. That combination? It doesn't get any better than that. It really doesn't. I want it right now. What do people say? What's the most popular pizza?

19:02Rhett McLaughlin: You're kind of all over it. Sausage, green pepper, and onions was the one that everyone loved the most.

19:07Link Neal: Yeah, I don't need the green peppers. Yeah, I got rid of the green peppers in mine too. I don't think they add a lot except color. And it kind of permeates the whole pizza somehow. They're a little strong.

19:18Rhett McLaughlin: Yeah.

19:19Link Neal: In a way that's a little bit not perfect. I would never take a green pepper off of a pizza, but I would never ask for it to be on there. You know, there's an analogy in there somewhere with like, you have friends like that, you know? I won't ask you to leave, but I'll never ask you to come. But you keep showing up. Just like us. Call my green pepper friend. See you tomorrow.