- Today we ask the age-old question...
- "Will it spaghetti and meatballs?"
- Let's talk about that.
(theme music)
- Good mythical morning.
- We're wheeling some spaghetti and meatballs today, y'all.
- And a portion of today's episode
is sponsored by Google Domains, but more on that later.
- If we were two animated dogs-
- Okay.
- Sharing a huge plate of spaghetti and meatballs,
being serenaded by a mustachioed Italian man,
we would never attempt to do what we're doing today,
which is change such a perfect dish.
- Right.
But just because two animated dogs
accept traditional spaghetti and meatballs
as the end-all, be-all of pasta dishes,
that doesn't mean that us two,
not-animated dudes have to.
- That's right.
- Can the iconic comfort food be transformed
via wild new ingredients,
into something worthy of a bonafide
(smacking lips) chef's kiss?
(smacking lips)
- [Both] It's time for
"Will it Spaghetti and Meatballs?"
- Just setting the ground rules here.
In order to be a proper spaghetti and meatballs,
you gotta have some kind of sauce.
- Uh-huh.
- Some kind of ball, preferably meat.
And some kind of spaghetti noodle.
- We did "Will it Pasta?" over five years ago.
But there was no Mythical kitchen
to give those guidelines to back then.
- Things have changed.
- So today we are going in on some spaghetti and meatballs,
full kitchen treatment.
- And let's start off in dessert territory with cookies.
We're calling this "Spa-Cookie and Sweetballs."
Josh, what'd you do? - What did you do?
- [Josh] So, we have made a homemade cookie spaghetti,
and then we took cookie dough balls,
and covered those-
- This is cookie dough. - [Josh] In chocolate.
- Oh, my gosh. - [Josh] And then
there is a melted cookie butter sauce
with a little bit of fresh cookie dusting on top.
- So, I'm gonna taste this noodle here.
The noodle actually has cookie dough in it?
- [Josh] That is correct.
- And look at that ball, man.
That meatball- - Woo!
- Is just a dough ball.
You're gonna love that dough ball.
- The sauce is snickerdoodle-y.
- [Josh] Ooh, that's what we were going for.
- Mm.
- So is there any wheat
in this pasta? - You've snickerdoodled 'em.
- [Josh] Did you say "Is there any wheat?"
- Yeah.
- [Josh] Do you think there's no wheat in cookies?
- (laughs) That was a test. - [Josh] Sorry.
I don't know why I'm snippy, I don't know why I'm snippy.
Yes, there's wheat. - That was a test.
- Wow.
Man, I just have a weakness for cookie dough.
If there's a log sitting in my fridge,
I'm gonna go back to that log until it is gone. (sighs)
- But you haven't gone into these balls yet.
- I'm trying to use...
Oh, I did go into the ball.
It is...
Every piece of that is absolutely freaking amazing.
- [Rhett] Oh, man.
- This is the type of thing,
this puts a dessert pizza to shame.
All you gotta do is bring this thing out
at the end of a meal with friends.
Everybody gets an entire cookie dough ball,
and then scoops up some of this, some of these...
Some of the noods.
Oh, man.
- I might actually have a meal with enemies.
This would be a great way to poison somebody.
You know?
Because it's- (laughs)
- 'Cause you can't resist it?
- Because it's so irresistible.
- All right.
Will it poison somebody?
- Ye- - Is not what this is.
- Okay.
- [Both] Cookies.
- [Rhett] Will it spaghetti and meatballs?
- [Both] Yes. (jazz music)
- Before we try the next unique take
on spaghetti and meatballs,
this portion of today's episode
is sponsored by Google Domains.
- Google Domains is your one-stop shop
when you're starting to build your brand.
- Yeah because, to have a website,
you need both a domain name and a website.
People often forget that.
- Right, yeah.
It'd be like if we secured the domain Mythical.com,
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where all of your internet dreams become reality.
- Well luckily, Google Domains
makes the website-building process super easy,
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- And luckily for those two dudes,
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It had lots of helpful features.
And Google Domains works well with the Google platforms
we, I mean, they- - Uh-huh.
- Already use, like Gmail and Google Analytics.
- What do you think those two dudes
appreciated most about Google Domains?
- If I had to guess,
probably the fact that it's simple to use.
There's no coding involved. - Ah.
- And their low-cost, transparent pricing.
- I would say those are all very good guesses, Link.
- Mm-hmm.
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- Thanks again to Google Domains
for sponsoring this portion of today's episode.
- All right,
let's see the next spaghetti and meatball creation.
- Okay, we're getting trendy, y'all.
I don't know about your town, but Nashville hot chicken
is popping up all over the place around here.
- Mm-hmm.
- But we wanna take it straight to Sicily.
Introducing, boot-scootin' s'ghetti. (laughs)
Is this what we think it is, Josh?
- [Josh] It sure is. - Now to you,
it may just look like s'ghetti.
But to us here- - It smells way different.
- Whenever we need to celebrate in my home,
especially when the boys are involved,
I'm like, (snaps)
"You wanna order some hot chicken to our doorstep?"
- What kind of little victories in life
are you celebrating lately?
- Just the little victories, like getting an A on a test.
- Uh-huh.
- Sometimes I like to celebrate getting a B on a test
so that my kids don't turn out
to be the perfectionist that I am.
- It's okay to be average, okay.
- The scent is on point.
- Is this a chicken meatball?
- [Josh] That is a chicken meatball.
It's a chicken meatball
that we have then double-dredged in chicken fry,
and then soaked in that Nashville hot grease,
dusted with the Nashville hot powder.
We got spaghetti with a comeback tomato sauce,
so it's got the mayonnaise in there-
- Oh, gosh.
- [Josh] And some chopped pickles as well.
- There's pickles in the meatball too.
It looks- - [Josh] Is there?
- It looks to be.
There's greenish-ness.
- [Josh] You found a pickle in the ball?
- [Rhett] Do you play pickleball, Josh?
- [Link] I haven't played pickleball.
My kids have a pickleball paddle.
- [Rhett] A pickleball paddle?
- They did it at school.
- [Rhett] They were playing with a pickleball paddle?
- [Link] That meatball is good.
- [Josh] I've never played pickleball.
- Whoa.
- [Link] What's that, cayenne?
- Whoa. - [Link] Is that what it is?
What's the main-
- [Josh] Yeah, so cayenne's gonna be
the main spice-ation on that.
We didn't wanna get too crazy
with the ghost pepper and all that.
So we left it pretty simple.
- Yeah, it's spicy, but it's not-
- [Link] You're at a medium. - Offensive.
- Having that fry sauce mayo thing being...
Drenching the noodles could be a problem.
But it's not at all. - A problem for who?
- Well if you don't really like a mayo
like a ranch-y thing, as your spaghetti sauce, but...
- [Josh] We were inspired by pasta salad at a cookout.
That's got a mayonnaise-based dressing.
Why not this boot-scooting ball spegs?
- Ball spegs, yeah. - [Josh] Okay.
- I think it was just boot-scooting s'ghetti.
- [Josh] Ah, that's better.
- This is the best spaghetti I've ever eaten.
This is better than spaghetti.
- I think...
I was gonna say, it might be better than regular spaghetti.
- We just...
We love Nashville hot chicken,
if it's not too hot.
- If it's not too hot.
Josh, I'm gonna give you an A+ on this.
I would never give you a B.
I don't want you to feel average for the rest of your life.
- And I'ma order some hot chicken right to your door, man.
- We're celebrating tonight, Josh.
Nashville hot chicken.
Will it spaghetti and meatballs?
- [Both] Yes! (jazz music)
- All right, let's head out of Nashville
and on up to Canada.
This is a fun one.
Everybody's favorite combination
of french fries, cheese curds, and gravy.
I'm talking 'bout poutine.
Presenting poutine, Canada, all over these balls.
- [Rhett] Hey!
- What did you do, Josh?
- [Josh] So we went simple with a normal base of spaghetti
that we cooked in gravy,
so I guess not all that simple.
But then we made cheese curd-studded meatballs,
and then- - Yeah, they're studded.
- [Josh] That deep, dark brown beef gravy
drenched all over it with some fresh cheese curds
that are mixed into the spaghetti.
- [Link] Oh, yeah, lookit.
- Yeah, they're so curded up in here, look at that.
- Look at that meatball
with the curd just inside of it.
- You know this is gonna be good.
- Why isn't poutine more ubiquitous in America?
I don't understand why we don't have it as much.
- [Josh] We have more temperate climate, you know?
Poutine, it's a good...
It's a cold weather...
I don't know.
When it's hot outside,
do you wanna eat poutine when it's hot outside?
- I've thought about this quite a lot.
I call it the poutine problem. - Mm-hmm.
It is a problem because poutine is amazing.
- I think it's the name.
I think we Americans- - I think you're right.
- We're afraid to say poutine.
- [Josh] In Jersey, they call them disco fries.
- Okay, see?
They're trying. - Mm-hmm.
- They're trying to do something.
But I think we're just...
It sounds a little bit dirty.
- [Josh] It is, it's very close to a very dirty French word.
- Oh, really? - [Josh] Yeah.
You just switch one syllable
that I won't say
out of respect- - We're not gonna do it.
- [Josh] To all Quebecois fans.
- We are not gonna do it
'cause we don't wanna offend the French.
- It's pretty saucy.
I gotta say that-
- Where are the fries coming into this, Josh?
- [Josh] Oh, well the fries were shipped out,
and spaghetti was shipped right in there, Link.
- So it's a starch swap. - [Josh] Yep.
- It's a carb replacement.
- Which I do...
I think that's acceptable. - Mm-hmm.
- You obviously love it.
So do I.
You can't have too much gravy.
- You don't wanna get too much of this late at night though.
You're definitely gonna get the puffy face in the morning.
This is, there's a whole lot of salt happening here.
So you wanna really meter this out for yourself.
- It's definitely meated up for me.
This is- - I'm loving it though.
- This is gonna be a three for three.
Hoo, I'm feeling good.
- [Rhett] Poutine, will it spaghetti and meatballs?
- [Both] Yes. (jazz music)
- Okay, if this Will It? is anything like a normal Will It?,
we are anticipating a nasty final round.
So we're thinking,
now would be a good time to Will something
that could soak up whatever gross thing
we're gonna be sending down there next.
- Yep. - Which brings us
to activated charcoal balls, yummy!
This is spaghetti and coal for your mouth hole.
- [Link] And this is- - [Rhett] Look at that.
- [Link] Ooh, this is dark.
- [Rhett] That's the heart of darkness right there.
- This is the blackest spaghetti and meatballs
I have ever seen. - [Josh] Thank you.
- Good gracious.
- You pulled something off here.
Okay, is it basically just regular spaghetti and meatballs
with charcoal? - [Josh] That's correct.
Astute observation, Rhett.
(Rhett laughing) - Can we light it on fire
and cook something else over it?
It's not just black on the outside either.
This stuff just goes charcoal-y all the way through.
Of course there's no real scent to it.
I mean, what else is in the sauce besides-
- It's pretty overwhelming though.
I don't know how to...
It's just charcoal added to regular...
You didn't add anything else?
- [Josh] No, we didn't wanna distract from the charcoal.
- 'Cause you don't wanna...
It is good to have some of this down there,
but that was a big bite.
- [Josh] There's like a half a pinch of oregano.
- I would have said the charcoal didn't have a flavor.
- [Josh] Uh-huh.
- But at some point, charcoal begins to have a flavor.
- [Josh] Yep, sure does. (laughs)
- Well first of all, it's very gritty.
So it does have a feeling. - A texture.
- Oh, gosh, that texture-
- It's giving me some kind of feeling.
- It's like there's a bunch of dirt in the meatball.
What about the-
- But it's so good for you, Link.
- I keep thinking that it's squid ink.
That's the only other thing that's this dark.
- There is something when you make something
that isn't supposed to look like this, look like this
that gets people excited.
There's that charcoal ice cream downtown somewhere.
- I think I've got enough to help me with the next round.
There's some utility in this.
We get some points for that.
- But it felt like doing a chore.
It didn't feel like getting to enjoy yourself.
- Yeah.
- [Rhett] Activated charcoal,
will it spaghetti and meatballs?
- [Both] No. (jazz music)
- Stinkier than a couple of skunks
swapping stink in a New Jersey landfill,
our last dish is one that not even the pushiest nonna
would cram down her grandkids' throats.
It's stink bug spaghetti,
AKA spaghetti and stankballs. - Okay.
- And I'm already getting the stench.
- It's horrible, now- - Ugh.
- I gotta say, we've been doing this show for a long time.
And it is a special day- - Hoo!
- When we get to eat something that we haven't had before.
This is a whole new thing- - Mm.
- Stink bugs. - Mm-hmm.
- Where do you get stink bugs from?
- [Josh] Internet.
- Why does it stink so bad?
- I don't love that internet. - Is that just the bugs?
- [Josh] StinkBugs.edu.
Yeah, that's the bugs, they stink.
- It's a gland, man, in their abdomen.
Scientists suspect it's a defense against predators,
which totally makes sense.
A lot of other insects have it.
But on the flip side, chemical analysis
of ground, freeze-dried stink bugs
reveals the insects have lots of protein, Rhett,
and nine essential amino acids.
- Okay, that changes everything.
- They also contain cholesterol-lowering fatty acids
and several antioxidants that come from a flowering plant
that the bugs eat.
- You've been reading more. (Josh laughing)
You been going to the library again?
- I'm reading currently.
- Oh, he's reading currently.
They're also the pettiest bugs in the world
because they stink after you kill them.
You know what I'm saying?
It's just like, you squish them-
(Link laughing) And then they're like,
"Oh, I'll show you after death."
- Petty.
For a second, I was like, ones you could keep as a pet,
when you said- - Oh, yeah.
They make great pets, petty pets.
- Ugh. - So,
is there anything else going on in this?
Because there's a super high smell
that almost smells like a stinky cheese.
- [Josh] No, no, that's just the stinky bugs.
- I mean, they're just all in there.
- [Josh] Yeah, we-
- You open the hatch, boop.
They're in there. - [Josh] We made a bit
of a stink bug tea to boil the noodles in.
- Golly, it's horrible, Josh.
- [Josh] Stink stock, we call it.
- I'm gonna get a bite- - Stink, stank, sauce.
- That gives me a chance of getting this down.
And what's in the sauce?
- [Josh] Uh, stink bugs? (all laughing)
Oh, tomatoes, tomatoes too.
- Golly, this is so pungent.
- The acid of the tomatoes is gonna help us.
I've never been such a...
So thankful for tomatoes in my life.
- Ugh, ugh, man, it's so- - Yeah.
It's right under your nose.
- Wow, you're really going for it, I feel like.
- [Josh] Eat the spaghetti cold.
- It smells like vomit.
I'm just- - Yeah, yeah.
- It's that sour, yeah.
- Okay.
- Morgan's back there turning away.
- What's gonna happen in our mouths though?
'Cause sometimes, it's not as bad
once you put it in your mouth.
- Our cholesterol is gonna be lowered.
- Those nine essential things.
- Dink it, dink it...
- And stink it.
- Stink it, stink it.
You have to actually touch. - And...
- I want you to earn it this time.
There you go. - Stink it.
- Oh, god.
- It's worse.
- It's so sour, and crunchy.
- How is that happening?
What is happening in my mouth right now?
- Wow.
- Only bad things.
- It's so aromatic that it's coming out of my nose.
I can smell the scent that's coming out of my nose
with my nose.
Oh.
- I hate everything right now. - [Link] Mm.
- Josh, I'm trying to maintain a good view
of you as a person.
- [Josh] How was the cook on the noodles?
- Great. - Perfect.
- [Josh] Thank you. - And I do,
I do wanna get this down
'cause I wanna lower my cholesterol a little bit.
- What meat is that in there besides bug?
- [Josh] A mix, a little mish-mash.
Little bit of this, little bit of that.
- We did it, we did it.
We discovered through full consumption
that this was a horrible idea.
And that was the only way that we could have done it.
Stink bugs. - I feel good
about what's happening- - Yep.
- What's happening in our bodies right now.
Stink bugs.
- [Both] Will it spaghetti and meatballs?
- [Rhett] Of course not. - No.
Ugh, let's get this...
Let's get the stench- - Yeah, take that outside.
- Away from our noses.
- Take that out of the city limits.
- But overall, very successful
Will It? today- - Good start.
- For those of you keeping score.
We got a nice three out of five.
Thanks for subscribing and clicking that bell.
- You know what time it is.
- Hi, I'm Emma.
- And I'm Jimmy.
- We're from Tupelo, Mississippi.
And we just made spaghetti and meatballs and garlic bread.
And it's time...
- [Both] To spin the Wheel of Mythicality.
- Dink it,
and sink it.
- They just made good food.
- Sometimes you just gotta make a meal.
- Tupelo.
Click the top link to discover which pasta dishes
are the most popular in each state
in Good Mythical More...
- And to find out
where the Wheel of Mythicality's gonna land.
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