Today we're eating invisible pie
and nearly drowning ourselves.
Let's talk about that.
Good mythical morning.
Thank you for making us a part of your daily routine.
Mythical beasts, we are just getting going
on this new expanded version of the show.
- Very exciting time for us. - Yeah.
Very exciting time for all of mythical beasts everywhere.
We wanna say thank you for all the feedback
that we have already gotten.
We have been reading that,
uh, the comments, just like we always do.
- Mm-hmm. - Making adjustments.
We're seeing some of the same things that you're seeing,
- Yeah. - making those adjustments accordingly.
Yeah, that's the beauty of internet-tainment,
is that it's a conversation between us.
And as, uh, we seek to experiment and expand,
to give you more of mythical morning,
it's, uh-- and make it good.
We want to still make it good.
- Yeah, were all on the same page. - Or even great.
We all want the same thing.
Right, it's just figuring that out,
so all of that's part of it.
Now, um, I want to "claricify"-- clarify,
- or "claricly." - You can "claricly" it.
Yeah, in terms of knowing where to start each day to watch
an episode of "Good Mythical Morning,"
just click the thumbnail with the green border.
Green means go on GMM. GMG on GMM.
I'm trying to come up with something catchy,
- Real catchy, Link. - So I can remember where to start.
So, if you click there, theoretically, everything should play in order
so you won't be confused about where to click every day.
Also know that if you stick around for "Good Mythical More" today,
we're actually going to address some specific comments,
just some things that we've seen,
some threads that we've seen in the comments,
so we'll just have a more candid conversation about those things.
"Good Mythical More" today, stick around for that.
Okay, for now, let's get into it.
- Now, um... - Yes.
Um, technically February is called National Pie Month,
amongst many other things that February is,
but for me, I don't quite understand that
because the sweet spot for pie time is now.
- Mm-hmm. - November is when I get my pie on,
and there is a pie that is going viral.
- Have you heard about it? - I have, uh,
it-- I don't know what to think about it.
It might be a great creation.
It might be an abomination. I don't know.
- Yes. - But it's clear pumpkin pie.
- Uh-huh. - You saw this thing.
Everybody was talking about it.
This is what it looks like.
Just as you would expect.
It's absolutely clear.
- Now this thing is-- - And absolutely pie?
Developed by Executive Chef Mike Bagale.
I don't know if I'm saying that right.
Sorry, Mike.
And Chef de Cuisine Simon Davies
of the experimental haute-- how do you say that?
- Haute. - Haute?
- That means high in French. - Haute?
Haute cuisine restaurant Alinea,
which I also don't know if I'm pronouncing correctly.
Listen, we're not gonna let some snooty Chicago restaurant
be the sole purveyors of this food invention.
- Oh, yeah. - We're gonna get right there with 'em.
It's time for...
- ...edition. - Yes.
I'm gonna say "edition" just because.
Yes, we have figured out-- well, we didn't it figure out.
Tess figured out how to make translucent pie,
and here it is.
Bring it in. Now, a few qualifiers,
I mean, hey, the thing is clear.
The thing that you're seeing is,
you're seeing the reflection of the crust,
but I can see right through it.
Can I-- I'm gonna try to gingerly...
get this thing off the--
Please don't break it, Link.
Ours doesn't look quite as clear.
Ours is a little cloudy.
But let me explain why that might be the case.
Okay, so, the one that they did at this restaurant,
first of all, it costs $700,
- because you to pay - What?
$700 just to get the tasting menu--
well, okay, it's $395 per person.
Which you would know you would want to bring a date,
- Yeah... - impress them with that clear pie.
You ain't gonna go have a $395 dinner by yourself.
- That would be sad. - I mean, maybe you're that kind of person.
Hopefully you're taking somebody with you.
So you're paying $700,
and that's just to get the tasting menu
that then has this pumpkin pie at the end,
and their piece is really small.
It's kind of hard to tell by the picture.
but theirs is very, very small.
- Ours is actually pumpkin pie size. - Mm-hmm.
But they also have this machine
that can cost as much as 100,000 dollars
that actually somehow distills the flavor from pumpkin pie,
and makes this flavor concentrate,
and then they put it back into the clear gelatin.
That is a rotary evaporator.
Right. Ours costs like, not $700, but 70 cents.
Here's what we did.
Uh, we used gelatin, sugar, colorless flavoring,
and local grocery store pre-made crust,
and basically put some pumpkin flavoring into all of that.
- Can I please try it? - Yeah, please try it, Link.
You know what? You wanna try it first?
I kinda want a fork. Can you grab me a fork?
I don't wanna just eat pie like a caveman.
Although, cavemen probably didn't eat pie.
Now, I'm not gonna add any of that white stuff.
What's that called?
Whipped cream?
That's not the haute term for it.
La crème de whip.
You don't want to adulterate it, I understand.
Right, so we're just gonna go for this. Dink it.
- Aw. Hey! - Seriously?
Dink it, catch it, and sink it.
Little trick.
Kinda tastes like a Yankee candle.
( muffled ) Really great.
It tastes like I was in desperate times
and there was a Yankee candle around
and I just popped the string
and popped it in my mouth.
Yeah, it's very, um...
I think it might need some of that
- It's very aromatic. - crème de whip.
Now, I will say, if I was paying 700 bucks
and I had a whole tasting menu previous to this,
I might think this is amazing.
It's not that I can't keep eating it.
It's just that it's pumpkin flavored Jell-O in a pie crust.
I mean, like, let's be real.
Right, okay, so the fact that Tess was able to create this
got us to thinking that she could create some other pies,
and we we have had her create a number of mystery pies
that we are going to try and guess what they are.
So let's bring in our first mystery pie.
Now, this one-- let's look at it.
- It looks no different. - It looks exactly the same.
- No, different at all there. - So, let's see.
I can't quite...
it's kinda like LA smog pie.
Your pie analysis game is very scientific and...
Well, Rhett, this is serious.
- You know this. - Let me get the first bite on this one.
- I want the corner piece. - Okay.
- Can you... - I already know.
You already know?
- Oh, I already know, too. - Bubble gum.
Bubble gum. Is it bubble gum?
Tess: It's bubble gum.
- Yeah! - Man: Whoo!
Yeah, that kinda tastes like a bad trip to the dentist.
Yeah, you really shouldn't--
My instincts are telling me to spit it out, but...
Oh, that's kinda rough.
I never follow my instincts.
But this one, again, looks exactly the same.
This one's actually clearer, Tess.
Yeah, it is a little bit clearer. Whoops.
- Look at that. So let's just taste it. - Ah, this is good.
This one's got a sweet, savory...
- Coffee? - Banana?
Well.
- Sun tan lotion. - Espresso?
My guess is sun tan oil.
No, no, it's a food. It's like a--
I don't think it's a food.
I think we're off the food map.
It's a food.
Sun tan oil, that is my guess.
It's not a sun tan oil, that's like espresso or caramel,
- or some kind of... - What's your final answer, Rhett?
- What is it, Stevie? - Stevie: It's cream cheese.
- ( buzzer ) - What?
- Cream cheese? - ( laughter )
- Really? - No, it's not.
No, it's not.
- It's not bad, though. - Oh, oh! No, it is!
I literally-- it's the aftertaste. I can get it.
It's actually one of the better ones though.
- I will say that. - Now that I know that it's--
Oh, goodness. This one is pink.
- What happened to this one? - It's like champagne color.
You had some color spill on this one.
- Yeah. - A little color-- oh, come on.
Ugh!
That's what you get for just picking it up
and biting it without even letting your friend get in there.
Link: Ugh.
Oh, gosh.
Give me a hint, is this a fruit, or is it--
Tess: Link, you should totally know what this one is.
- Oh. - Tess: By your reaction.
Oh, dude, this is so obvious!
- Oh, tomato! - Tomato!
Tess: Yup.
( spitting and retching )
It's not that bad now that I know there's tomato.
- Oh, it-- - Like, now that I know it's tomato, it helped me.
- It did not help him. - You nailed that one. You nailed that one.
- I was hoping that-- - You can just get tomato flavor at places?
I thought it was champagne. I was like,
I'm gonna get some pink champagne.
Like that, what's that pink champagne called?
What is this?
Now I'm getting nervous
after that one was nasty.
- All right, you go-- you go first. - Oh, oh, oh.
I know this one.
You got a beard hair that's...
Don't use-- don't comb it with a fork, man.
- It's a clean one. - I like that beard hair.
It's like a little antenna. That's how I know how close I am to it.
I'm sorry. Let me get it back out then.
Okay. I'll get rid of that.
That's how I make sure we don't go cheek-to-cheek
at any point during the episode.
I think this is bacon before I even taste it.
Ooh, yeah, that's strong. Uh.
It's got that nasty liquid smoke flavor.
I'll tell you, guys, you rubbed bacon on this.
And it didn't help it.
Tess: Final answer?
- Yeah. - Bacon.
Tess: It's more abstract.
- You said it, Rhett. - Liquid smoke?
- Yup. - Okay.
( spitting )
'Cause people, they use liquid smoke whenever
they make something bacon flavored,
and it just tastes like liquid smoke.
- Oh, gosh. - I am finishing all of them though.
I think what we learned is, it's gotta be at the tail end
of a really expensive tasting menu
for this type of stuff to work.
- otherwise... - Mmm.
...stick your beard hairs out and stay away.
Yeah. Click on through to see us analyze
an object Mike and Alex have completely destroyed.
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