- Are we partial to pricey pork?
Possibly.
- Let's talk about that.
(gentle upbeat music)
Good Mythical Morning!
- Rhett and I are carnivores. That's no secret.
- True. There are no meat secrets between us.
- No and meat can get pricey.
That's no secret, either.
But does price matter when it comes to the pork
you put on your fork?
We're about to find out.
It's time for Naked Foods Naked Pork Dishes Edition.
Naked!
- You know how this goes.
We're gonna taste a lineup of pork dishes
from four different price points.
We got the freezer section of a grocery store,
a casual restaurant, a sit down restaurant
that's a little less casual, and a fine dining restaurant.
We're gonna pick our favorite
and then Stevie's gonna tell us
where each one is from and how much it costs.
So by the end, we're gonna know how fancy
or un-fancy our pork pallet really is.
- Yeah! Let's get porked!
(gentle upbeat music)
This is bacon.
- Mm!
- At four different price points, man!
Living the life.
- Oh, that's some pretty bacon.
- This is some darker bacon, man.
It's a little darker.
- Very thinly sliced.
- It is.
Does it put me in a fancy place?
- Well, don't worry about it, Link.
- Yeah.
- [Rhett] It's just which one do you like?
- I didn't love it.
Something about it...
- It does seem like they're trying that hard.
- Left something to be desired.
- But it doesn't taste that great.
- This is like, looks normal.
Tastes kinda like home.
- That tastes like camp bacon.
Like somebody's dad made a lot of it real fast.
- It's good.
I actually like it better than the first bacon.
- I think I do, as well, but...
- This one's a real flat sad bacon.
Does not taste good, either.
- That's sad bacon. I completely concur.
- What the heck's wrong with that bacon, dude?
- I don't know.
That's the worst one, but this one is thick.
That's pretty good bacon.
- Is it apple wood?
I don't know.
All right.
I know which one's my favorite.
We can sit here and eat bacon all day, but we must vote.
- [Stevie] Three, two, one.
- Wa-bam!
It's the best bacon.
I mean, bacon ain't bad,
but real good bacon is a lot better.
- [Stevie] You've both chosen our fancy option
from Botega Louie.
Two slices for $12 and you know what that means.
- Yeah, it means that we get to dance with Chase
dressed as Moochelle because Moochelle's still not here.
Okay, whatever. - All right.
But at least look on the bright side.
(gentle piano music)
- You know, stop the music. (coughs)
I'm choking on bacon and I'm also very.
Chase, listen.
We need to drop this facade, okay?
Listen, it hasn't been the same since Moochelle left.
You're not Moochelle.
You never were Moochelle and I'm sorry,
you're never gonna be Moochelle.
- No.
- So why don't we just drop this whole thing?
We don't have to have a fancy pants dance.
It was a thing that we did because of Moochelle.
- The positive thing is at least we're eating bacon.
- Yeah so Chase, you know what?
You're great at a lot of things, but not this.
- It's over.
- I tried. Yeah.
- You did try and you know what?
- [Rhett] Yeah.
- It wasn't good enough. - It didn't feel right.
- But I do appreciate it.
- Okay. Thanks, guys.
- I think I agree with you.
He will never be Moochelle. - Yeah.
(bell ringing)
- You hear that?
Did you hear that?
Could it be?
- Whoa!
- Moochelle?
- Are you kidding me?
(crew applauding)
- The Moochelle?
- Moo. - You're back.
Don't touch me there, Moochelle. I'm hurt.
Yes. Yes.
You've been gone a long time. A lot has happened.
- What's that, girl?
You've been gone?
- Moo.
- And you've been watching from your mobile phone?
- Moo.
- And you saw that Chase was doing
a completely horrendous job at trying to be you?
- Moo.
- And then there was a chicken who came in and he sucked.
- Somehow you knew him. His name was Hancock.
He's not coming back.
But now, because you felt sympathy for us in the show,
you've come back to take your rightful place as Moochelle?
- Moo!
- And we're gonna do the fancy pants dance?
- Moo!
- Wow. This is so good.
This is like-
- This is so much better.
- A happy ending.
- So much better!
So much fancier.
So pleasing.
Perfect.
(crew clapping)
- So Moochelle, where were you?
What were you doing?
- Moo, moo, moo, moo, moo, moo, moo. (laughs)
(crew laughing)
- Okay.
- Yeah, we'll keep that to ourselves for a little bit.
- Fancy bacon is better and things are back in order.
- Yeah, they are.
- [Stevie] Okay, starting from Rhett's side,
the first one is our sit down place, Tally Rand, for $5.95.
The next is our grocery, Market Pantry,
thick cut bacon for $4.69 a pack.
And then the next one is our casual McDonald's.
- That's McDonald's bacon?
- [Stevie] Two half strips. Yeah, for $1.49.
I also don't know what a half strip really means
looking at them, but-
- It wasn't great.
(gentle upbeat music)
These are pork buns.
- Pork buns.
- Oh, I like a pork bun.
- That's a big one.
This is a big one.
- [Rhett] So soft.
- They vary in sizes, but other than that,
I really can't tell a difference so far.
Had to go kind of deep for my pork.
- Yeah. Pretty thick wall.
Not bad.
I've had better pork buns, but it's pretty solid.
I'd to keep eating it.
- The buns on this.
You know, I'm more of a dim sum man.
- I like having this as an option at a meal.
But I typically eat one of these, you know?
- It'll weigh you down. - Fills you up.
- These are smaller.
- It's actually tangier and a little bit more
what I expect inside of a pork bun.
- This one's got more flavor to it.
- It's got more flavor, but I don't like the proportion.
I actually like the bigger bun.
- Oh, you do? Well, then go back to this one.
- That's a big daddy.
- Yeah. It's got a little booba-looba-looby
kind of appeal to it.
- That's a very nipply pattern.
- See, I'm gonna.
Oh, my goodness.
Should I have broken this apart?
'Cause now I can tell that it's just a meatball in there.
- That's a meatball.
Well, that's the only one that's just a meatball.
These other ones are not.
- Huh.
- That's pretty flavorful, as well.
- But there's just a whole meatball in there.
Isn't that weird?
- It's not.
I mean, I think I've had that one time.
I'm actually looking for the ones
that are like, red on the inside.
Isn't that a pork bun?
- Can you read-
- [Stevie] That's a barbecue pork bun.
- Oh, you're right.
- See now this one, we're back to more normalcy.
Like shredded pork in there.
- That almost tastes like pulled pork.
But I'm getting something a little...
- But there's no other sauce in this one.
It's just like, there's nothing added to the pork.
It's just pork.
- You know what?
I've learned something not just about the pork,
but about the bun itself.
- Okay.
- [Stevie] Three, two, one.
- I actually think I like the first one the best.
There's a sweetness in the dough
that I didn't find in the rest of them.
- [Stevie] Rhett, you've chosen our casual option,
Sing Woo Kitchen, $2.99 for two buns.
- That's a deal.
- Not that at all.
- [Stevie] And Link, you've chosen our sit down option,
Lotus Chinese Cuisine.
$5.12 for two buns.
- So in both of these scenarios,
I don't think they're making these in the restaurant.
They're like, just trucking them in.
- [Stevie] I don't think, I don't know
if that's particularly true,
but I do know that your second favorite.
- Particularly true.
- [Stevie] Was our frozen option.
- Yeah.
- [Stevie] Good and Gather pork buns, $1.94 for two.
And then the one like, third in is fancy,
Din Tai Fung for $7.50 for two.
- Oh, really?
This is Din Tai Fung?
- If you just get the meatball, it is tasty.
But I just wasn't expect-
- I love Din Tai Fung. I'm surprised.
- The meatball part of it is the part that I didn't like.
I like the shredded pork better.
(gentle upbeat music)
- These are pork chops.
- Now, Link, I know you can't-
- I can't be doing any cutting.
- So hand hand me one of your forks.
- Oh, yeah?
You're gonna?
- Well here, I'll feed you.
And then you give me this fork.
You hold onto this fork.
- I actually ordered a pork chop at a restaurant.
We went out with another friend
and I was like, "One of you guys
is gonna have to cut up my pork chop."
And then our friend was like, "Maybe it should be me.
'cause you want people walking by
and seeing Rhett cut up your pork chop for you?"
And I was like, "Not really."
- Yeah, we want them to think Link has a pork guy.
A knife guy that comes around.
- Yeah, so our third friend was like,
"Yeah, you're gonna be our pork chop cutter."
- Here's one.
I don't have to feed you every time.
This is a thick daddy.
Now, you're a pork chop guy.
I knew when we went out to that restaurant-
- That's why I ordered it, even though I couldn't cut it.
- I was like, he's gonna get the pork chop.
- But then when I ordered it, I was like,
"I will take the pork chop
and could you ask the chef to cut it up for me
like he would for a child?"
And then the waiter was like, "Yes."
And then I wasn't shamed.
- That is a tasty pork chop.
- Mm-hmm!
- I like to do my pork a little bit less.
I like there to be a little bit of pink in there.
It's not overdone.
- That is good!
I mean, there's two chops on it.
Look at that thing.
- Yeah, it's a double chop.
- Look at that. A freaking double chop, y'all.
It goes two deep.
Thanks for giving me the one with the little fat on it.
I like that.
- That's a tasty pork chop.
That's like something you do at home.
Throw it in a pan.
Oh, this one's nice.
I like the way this one's done right here.
Oh, look at that.
- Yeah, a nice pork chop-
- Oh!
- That's a good thing to have.
This thing is charred
- The flavor, though.
- That one?
- Well, you didn't like the flavor of that?
- Give me a little bit of this one again.
This one, I like the charred flavor, but this one...
- There's two really good pork chops on this plate.
- [Stevie] Three, two, one.
(Link grunts)
- I'm going for the double, baby.
- It might just be the way it's cooked,
but I like because it's got a little pink in there.
It's not overdone.
- That one's good, too.
- [Stevie] So Rhett, you chose our sit down option,
Granville's thick cut pork chop for $28.
And Link, you've chosen the fancy option, Morton's, for $41.
Dance, please.
(gentle piano music)
- So glad you're back.
Oh, here we go.
Be gentle with me.
Broke my collarbone while you were gone.
Thought about you often.
So glad to have you back.
Nice pin.
Do you have a pen of yourself on your dress?
- Moo.
- [Rhett] Oh, I'm wearing the Moochelle pin, as well.
- [Link] What is that, a mythical.com thing?
- Yeah. - All right.
- You can get it.
I mean, I didn't go to mythical.com to get mine. (laughs)
But you can.
- Pin of the month?
Is that what we're doing?
Every month is a new pin?
- Yes. - Seriously?
- New program featuring limited quantity collectible pin
every single month, y'all!
The January pin is Moochlle dancing.
It's a soft enamel pin with a decorative card backing.
(crew laughing)
- So you got a mythical.com to sign up,
you get a new pin each month?
- Yeah.
- [Stevie] Well, you can opt to get the pin every month.
Yeah.
- Yeah, you just buy it every month.
- You just buy it every month.
- [Stevie] You know what is interesting
is that Chase told me that originally, the fancy pork chop
that the crew had selected for this round
was a hundred dollars and the restaurant refused
to serve it to go, even when we emailed the manager.
- Oh, wow.
- [Chase] Moo. I mean, yeah.
I tried to call. Nicole tried to call.
We tried to email and they just refused
to let us take a pork chop to go.
- Who? Where was it?
- [Stevie] That's how you know it's really fancy.
- Where?
- [Chase] It was a Chi Spacca.
- Yeah. Let's put them on blast.
- Chi Spacca has standards.
- [Stevie] The pork chop on the first plate
is casual from McCall's for $23.99.
And then the one that you said that wasn't bad
is the frozen one, Good and Gather for $10.98.
- It's better than this one.
It really is.
This one's better than this one.
I think that if this one was cooked-
- [Link] Credit to Trevor.
- Like that one, this might be better,
but I love the flavor on that Granville pork chop.
- Granville got it going on!
- Bringing it.
(gentle upbeat music)
- These are pork tamales.
- Pork tamale?
- Yeah, man.
- Have I had a pork tamale?
- Well, you're about to.
- Oh, my gosh.
- But I don't know if you're gonna be too excited
here at the beginning.
- [Link] This one's tough to get into.
- Yeah, I mean, do we have to waste the time on this one?
- Maybe it tastes great, though.
- (groans) No!
Oh, God! (spits)
- Well, it's not nearly as bad
as Link is making it out to be, but.
- It's just so dry.
- It's very, very dry flavor profile.
It's so dry, I can barely get it down.
- See, he can't even talk.
- Flavor profile's not bad.
- I mean, this one looks like
it could be a freaking lasagna.
- It looks more like an enchilada.
Like, I would call this a wet tamale.
Is that like, just cheese on top of it?
- I'll tell you this, this hand of mine
is not the one I typically use.
When I sit down at dinner, my family just laughs at me
trying to eat with my offhand.
- You want me to do that, too?
Make you feel at home?
(Rhett laughs)
- Not bad.
- I thought this was gonna be better.
- Not great.
- [Rhett] I got a good piece
of unadulterated pork that was really good.
- See, this one right here.
This one, you can see how it was wrapped in the wrappings
and the trappings of a tamale, which is a corn husk.
You know, fun fact.
(Rhett groaning)
(Link mimicking Rhett)
- That's how tamale is supposed to taste.
- Yeah, that's good.
And the meat side is boisterously seasoned.
- That is good. Woo!
- It's gonna be hard to to[.
- Dang!
- But this one over here-
- I could keep coming back to that place.
- See, this one, there's like, a long strip
of pork down in there.
I'm really having trouble getting...
- I feel like you're having an impact on me,
making me bad at it.
You can do it, son!
- I guess it's not my problem.
It's your problem.
It's the tamale's problem.
- That's pretty good.
- Yeah, that one's like, as expected.
- There's no flavor on that pork in there, though.
This has got...
- I mean, I'd like to think you could just get
a really nice tamale outta like, a food truck, you know?
- You can.
- Just like a food stand, like...
- You can.
- That should be the best place to get like, a nice tamale.
- [Rhett] Yeah, I don't think you have to go
to a fancy place to get a good tamale.
- But I'm afraid we're both about to vote for the fanciest
and I just don't think that's the world that I live in.
- I don't know if that's the fanciest or not.
It's just by far the best, in my opinion.
So I'm gonna go ahead and do that,
even though, you know, I'm sure Stevie's still gonna do
three, two, one at some point, but I made it so obvious.
- [Stevie] Three, two, one.
- There she went. There, she did it.
- I'm actually gonna, I'm changing my answer.
I'm going with this one and I hope it's from truck
or a table that they set up in front of the grocery store.
- [Stevie] Well, you chose our casual place,
which is Guisados, which we know for tacos,
but they also have tamales.
- Guisados, best tacos in town.
- They're great. All right, so I feel good about that.
- [Stevie] For $4.75 and then yes, Rhett,
you chose our fancy place, Mijares, for $8.95.
- Worth it!
- [Stevie] Which means you get to dance.
- Worth it!
- $8.95?
That's still pretty affordable
for a very unique pork tamale.
- Oh, it feels so good to have you back!
It's just so different than Chase.
It's just like there's a fluidity
and there's just like, a different quality
to the way you feel and...
(crew laughing)
That part right there feels very different.
I mean, that part feels different.
This part specifically feels very different.
- You talking about the utters?
- I don't know what it is.
I just hit something that's different than when I hit Chase.
- I think you're running into the utters.
- Oh.
When I hit Chase, it's an utter. Yeah, yeah.
- Yeah, there's just one.
Right.
(crew laughing)
- [Stevie] On the first plate, it's our frozen option.
Del Real for $1.66.
- Horrible. - Not happening.
- [Stevie] And then sit down place, Pepe's, for $5.79.
- Not great.
- [Stevie] So the lowest possible price
of every item combined was $15.44.
The highest was $69.45.
Rhett, your perfect meal Total was $51.94.
And Link, yours was $62.87.
- You're fancier in the pork round.
- I'm a pork fru-fru guy.
- You are.
You gotta get that fancy pork just to keep up with you.
- Thanks for subscribing and clicking that bell.
- You know what time it is.
- My name's Alyssa.
- And my name's Andrew.
- And we're at bacon fest in Kettering, Ohio,
eating chocolate covered bacon.
- [Both] And it's time to spend the wheel of Mythicality.
- Bacon fest.
Y'all didn't call us?
You did make a video, though.
Click the top link to watch us guess
if strange novelty bacon items are real or fake
in Good Mythical More.
- And to find out where
the Wheel of Mythicality is gonna land.
(wheel spinning)
- [Rhett] Don't miss your chance to grab
January's collectible pin of the month, Moochelle!
Move on over to mythical.com to secure yours now.