Today we're eating my favorite dishes from cheap all the way to expensive.
Let's talk about that
Good Mythical Morning.
It sure is a Good Mythical Morning and you know why?
Because it's my time.
Yeah we've been through just about everybody in this dang building but who
is six foot seven with two thumbs and hasn't had their own Naked Foods yet?
This guy.
But I have been patient and that patience has finally paid off because
today we're eating some of my absolute favorite foods.
Yeah you heard him.
It's time for
Naked Foods.
Naked Rhett Edition.
Naked.
The food is naked not Rhett.
Naked Rhett is for 9th Degree Mythical Society members only.
Today you'll be tasting some of Rhett's favorite dishes at low mid high and
fancy price levels.
Each round you'll pick your favorite and by the end we'll see how expensive
your taste à la Rhett is.
Up first these are chile relleno.
These are chile rellenos.
They are huge man.
This is the crown jewel of a mexican restaurant.
If they do this well they do everything else well.
That's what I've learned.
I mean when I looked at these three I didn't know what it was until I saw this
one that had a stem.
So
I don't know what kind of pepper it typically is.
Maybe it's?
Is relleno a type of pepper or is it?
A poblano.
It's a poblano?
And then it's got cheese in it and then it's
battered and deep fried.
Oh it is deep fried.
With cheese
on the inside.
Stuffed with cheese
and then deep fried.
I mean there's a bunch of stuff that's going on.
I have not been getting these
and I should.
Oh you likey?
Because
it's a
pepper instead of a tortilla.
Oh yeah.
Oh dude.
The first one was good.
This one's a little bit softer.
I don't man that one has a little bit.
This one's big.
More corn
in the batter which I like and makes it sort of
tamale like.
First one was cheesier.
They're both good in different ways.
This one's super cheesy.
This almost looks like a chicken parm.
Yeah.
Like the shape of it and everything.
It's like an eggplant parm.
Look in there people.
It is.
You got me to turn over a new leaf here.
That's good.
Tomatoey.
But the pepper is getting a little bit lost.
It does taste like parm.
That just tastes like
almost like
an eggplant parm.
Like an Italian dish.
And then this one.
It's like so tomatoey.
I'm going to have to figure out how to get it.
Just go right there.
This is real.
Look at that thing.
This is super peppery.
It's got a skin.
It's got a hoard skin on it.
Oh no I've messed it up.
Once you get into the middle.
Don't tell anyone.
Maybe you want a better bite than that.
Got to give it its best shot.
Yeah that's really good.
These are all pretty good.
Their cheese in this one is like a
slab of cheese.
It's spicy.
The cheese is
spongy.
I'm really confused.
There's only one I don't really like that much.
Interesting.
Very pepper forward
very corn forward.
Very Italian forward.
And then very cheesy.
Okay.
All right.
Ready.
Three two one.
We agree that that's the best for the reasons that we said.
Okay you both went with our mid price point Tierra Caliente.
Not mid at all.
For $14.
Then next we have our low price point La Fogata for 8.
50.
Then the one you did not like is our fancy option for $22 from Anejo Cantina.
Really?
And then the last one is our high price point
from Tere's Mexican Grill for 16.
95.
Tere's?
Hey Tere
you need to work on your poblano.
Yeah I don't know about this one.
They made it super fancy.
They made it so fancy that they made it a different dish.
Yeah I know.
It's like an Olive Garden poblano.
This is ceviche.
Now ceviche is like fish that's cooked by the sun right?
No it's fish that's cooked by citrus.
In the sun?
No no no.
I don't know if you want to leave it out.
Yeah yeah yeah they put citrus on it and they leave it out in the sun.
That's what I was told.
So when you go to a ceviche restaurant there's a bunch of fish outside in the
back?
Yeah.
Don't go in through the back.
I don't but I assume
yeah.
I'm not a fan of the first one.
It's very citrusy but that's about it.
This one.
So is this like is it Peruvian?
Brazilian?
What is it?
Technically?
I don't know where it comes from exactly but the best ceviche I've had is from
Peruvian restaurants.
I went to this place in Miami that was only ceviche.
Really?
And it was.
Was it on a boat?
No it was a restaurant and it didn't even have the sun
cooking the food.
It was so good.
It was better than both of these that I just had.
Yeah.
I mean this one was better than that one right?
It was but
I don't know.
There's just something about this that hadn't
hit the spot yet.
Now this one looks like.
Okay when you go to a Peruvian restaurant these big corns that's the
ticket right there.
That's what you want to see.
There's like a big white corn.
Oh yeah.
Then there's a big
long.
This is what I'm looking for right here.
Dried up corn.
I wish I can remember the name of the big corns.
Onions.
But a good Peruvian restaurant they'll bring
it to you
in a little ball.
Just these things and they're hard.
And what is this underneath?
Right when you sit down.
What is that?
Looks like a pineapple.
No it's a potato.
Yeah it's a tater.
I like this.
This is different than anything I've ever had.
That's really good.
That's what I'm looking for.
So is it typical to eat ceviche with a corn chip?
Yeah usually it comes with chips.
You usually don't just eat it with a fork.
Now this one is white.
Oh that's good too.
Radish
avocado.
You're going to like that.
Man
this is good.
I don't know what to tell you between these two.
No tomatoes in this one.
I had to dodge what I think are tomatoes in the first two.
These last two are head and shoulders above the rest.
Well don't hold back.
It is your day man.
Three two one.
Hike.
That is so good man.
We agree again on your favor.
How close were you to choosing this one?
I was close at first until I had this one again and realized that it was hitting the
spot.
And it's original.
Might be fancy.
You've both chosen our high price point
Natalie Peruvian Seafood Restaurant for 21.
99.
The last one that you almost chose that's our fancy option from Alma for 28.
50.
It's great.
We almost chose it.
The first one that you did not like was from Vallarta Supermarket for 9.
99 our low price point and then the next one in was our mid price point Madre
for $17.
Give me some of them corns though.
Rhett you're having such a good day.
What can make it better?
A pin
featuring you
as
wood.
Look how much fun I'm having.
You should say would you like one?
Would you like to get one of me as wood?
Would you?
Why do I need to tell you
your little catchphrase?
Well I like it.
I like repeating after you it's fun.
Available for only 24 hours.
This soft enamel pin with decorative card backing.
Yes I can show you that
right here.
Look at that.
It's available at mythical.
com.
It's you Rhett.
As a wood stump
with an ax in it.
I would like you to get it.
I would like to move on to eat this.
All right here we go.
This
is paella.
This is paella.
Oh yes.
I love it.
I love making it.
You loved it so much you bought a huge ass pan.
I have a 36 inch.
That's 3 feet.
That's from here to here.
That's how big your pan is.
I have a big pan man.
Because
I'm a six foot man.
Now the key to a good paella well there's many different keys but one of
them is you want to have the socarrat which is the.
What?
Socarrat.
Socarrat?
Socarrat.
which is the
crispy bottom.
You don't stir it.
You let it sit and when it cooks it creates a little crispy bottom.
So when you taste the rice you want to taste that saffron and you want to taste
that Socarrat.
And what about
this choice?
That's a prawn my friend.
This restaurant left the head on this puppy which means you know you got to
pull that off.
It's a lot of work.
I do agree with you there.
Then it you know.
It comes right out though.
Like
these other two have the tails but they don't have the heads.
And then
this one doesn't even have the shells on the clam
so you know that ain't fancy.
This first one is doing a lot right.
I like a shrimp but
I'd rather not have to dig through all of the parts of the shrimp that I don't eat
to get to it.
I will because I love shrimp.
But.
Did you have some of the rice?
It's not my preference.
I haven't had anything yet.
You were doing all that talking and you just got to that?
Here try that
try that rice.
That rice is real special friend.
Is it?
And look see look there it is right there.
See?
It's a little bit crispy.
Socarrat
This one.
I'm happy for you.
I'm glad that.
Don't yuck my yum man.
I just said I'm happy for you.
But?
I didn't say but.
I saw a but on your face.
You were a real butt face then.
Just because this is your favorite day I'm not going to reply.
Oh this one does have a head on it too.
It looked like it was peeled but it wasn't.
I know
we really having shrimp issues.
I don't really like this one anyway.
I don't see the socarrat
Yeah the rice isn't burned on this one.
It's not that flavorful.
Not great.
Now that one.
This one is hurting in so many ways.
It's so sad.
I mean it's just got these little
squids
and it looks like it's got some
ham in there or something.
A little ham bone.
I put spinach chorizo in mine
and chicken.
I do like a totally like hodgepodge version of it.
This is the sad low price point.
This one's got a chance.
Yeah it does.
And I don't have to worry about the.
But it has asparagus in it.
Is that asparagus or is that
I think that's a green bean.
And then that right there is a zucchini?
Okay you're right.
See I'm just here to help you on your day.
I'm too far from it.
The rice is this is good to me.
It's not bad at all.
Shrimp is good.
There's no.
Socarrat?
Socarrat some burntness.
I'm coming back to this.
Oh dude.
In terms of like the way you're supposed to make paella this is
definitely the best one.
You can really taste the saffron.
Yeah.
Oh you are?
I'm going to keep eating it first.
Okay.
Three two one.
I'm going over here.
I like the taste of it the best.
Well that's a good reason to pick it.
Okay Link you've chosen our mid price point option from Vino Wine and Tap Room
for $34.
And Rhett you've chosen our high price point Otoño for $40.
Otoño you're doing it right.
The second one in is our fancy option for $64 from La Paella which you said didn't
really have much taste.
Sorry guys.
And that's the name of your restaurant?
Yeah.
Dang that hurts.
The dish is the name of the restaurant.
And then of course
the low option from a mix from Walmart and Aldi for 13.
75.
You just mixed them together?
It's not great.
I want to like it but.
Wow.
$65?
$64 would you say?
Yeah $64.
This is ice cream cake.
I know.
I'm a little embarrassed about it.
What is the origin of your obsession with ice cream cake?
Because you do.
As a boy
I was given ice cream cake at a birthday.
Birthday party.
Yep.
I guessed it.
And it was just the best.
It was the best dessert that I'd ever had.
Was I there?
I'm sure you were.
I'm sure you were there saying I don't really like ice cream cake.
No.
Now if it was Tate's birthday party some years I wasn't invited.
Tate didn't always invite you to his birthday party?
Tate didn't always invite me.
I don't know what his deal was.
It depended on if you were a good boy or a bad boy that year.
He wasn't Santa Claus.
He was just another kid we went to school with.
The reason I don't.
Prefer this one.
This is good Rhett.
Is this just ice cream?
Where's the cake?
The beauty of an ice cream cake is the cake and the ice cream together because
they said it couldn't be done.
And then
somebody did it.
But
what are those balls on top?
Are those little cake balls?
I don't want to know.
They are good.
They're like little
cookie balls.
If you told me this was an ice cream pie I'd be like interesting.
Let me give it a swirl.
Yeah you're right.
It is a pie.
But I do really like it.
Now this is classic.
I'm coming on the back.
I can't recover from that.
I'll just eat and hope they forget.
You should always warn somebody though.
See I like it because it's so classic.
Because I like icing.
I like.
I think I like the cheaper version of this.
I'm assuming this is like Baskin-Robbins which is.
That's where I asked for it from.
Oh you asked for it?
I like going into
a Baskin-Robbins 31 flavors.
I thought it was 32.
Let me tell you that Baskin-Robbins have you been to that Baskin-Robbins down
the street from the studio?
The one that was like a test location?
Was it?
It is packed like every night that I drive home that way.
It's like a line out of the parking lot for Baskin-Robbins.
They're training people.
Training customers?
No they're training.
It wasn't a real one for a while.
They're training employees there.
So everybody that's lined up is getting free Baskin-Robbins
as a fake client?
Yes.
Really?
Yes.
Just pull in and you'll get free ice cream next time.
You didn't even know the Baskin-Robbins I was talking about.
I do.
Well but then I remembered.
Is it the
one with 31 flavors?
Do you know that the B and the R
have the number 31 built into them?
Yes.
I knew that too.
Stevie?
Yes.
When you see the line no matter how long the line is get in it.
Okay.
And wait.
All right.
And when you get up to the front they'll give you free ice cream.
Okay?
That's really really good.
It may be technically better than this one.
But the service will be horrible because they're learning.
But I'm going to be honest with you.
It's nostalgia for me.
This is definitively the better dessert.
Three two one.
Oh God.
But this is the one that I want.
I like that one because I like pie better than cake.
Okay well Link you've chosen the low price point option from Vons for.
Nice Von.
You can just get that at the grocery store.
Yeah!
And then Rhett you chose the mid price point option from a Baskin-Robbins for 32.
99.
This is like whole cake prices and then the last one is I mean the fanciest one
we could find which is from Cold Stone Creamery for 41.
99.
So the lowest possible total combined price today was 51.
83.
The highest was 156.
49.
Rhett your perfect Rhett meal
was $108.
98 and Link yours was 89.
58.
Yeah just getting in underneath.
We weren't fancy boys at all today.
We were just medium and high boys
and you were a low boy towards the end.
Are you feeling fulfilled?
I'm feeling so grateful.
I am so grateful
for this job that I have that allows me to just have my foods presented to me at
different price points and eat them with my best friend.
Best friend since 1984.
What a life
I live.
Thanks for subscribing and clicking that bell.
You know what time it is.
I'm Pam.
I'm Keegan.
And this is PJ.
We're in the McLaughlin neighborhood.
And it's time to spin the Wheel of Mythicality.
Welcome to the neighborhood guys.
Your sign is pretty
handmade looking.
Click the top link to watch us rank baked bean designs in Good Mythical More
And to find out where the Wheel of Mythicality's gonna land.
Don't miss your chance to grab March's Pin of the Month Rhett as a log
available today only at mythical.
com.