- Today we ask the age old question.
- Will it Pop-Tart?
- Let's talk about that.
(upbeat music)
- Good Mythical Summer.
- The quintessential snack that has been dominating
the breakfast market since before we were even born,
- That's saying a lot.
- is the almighty Pop-Tart.
We've tried every flavor on this show.
We used them for sandwiches on this show.
We even built an entire restaurant around them on this show.
- Yeah, and so by now we know what our favorites are,
but the real question is whether you prefer them toasted,
frozen, or room temperature.
- Well, I'm not a psycho, so toasted.
- Okay. - But that's not
the real, real question.
The real, real question is the age old question,
can we transform Pop-Tarts
into something you've never seen before,
but then hope to see again in your own mouth,
because you noted how much we loved it in our own mouths?
- In other words, it's time for,
- [Both] Will it Pop-Tart?
- Okay, to qualify as a Pop-Tart,
the dish must have a rectangular tart base,
some kind of filling, jelly or otherwise,
and some sort of icing on top.
- Okay, for our first one,
when you think of the hottest and trendiest breakfast item
to come out of the last decade,
top of the list just might be avocado toast.
However basic it may have become since then,
seasoned green mush on a toast is a combination
that does weirdly work. - Yeah.
- So it should be Pop-Tarted, right?
- Maybe. - Yes?
Here we have the popacado tartst.
Toast, tart, tartst.
- Tartst.
Now. - Ooh.
- I found it interesting the way you emphasized,
what you emphasized when you said that the thing that was,
did anybody else catch that?
- [Stevie] I was literally about to point that out, yeah.
- Avocado toast?
- Avocado toast? - Avocado toast?
- Avocado toast.
- Avocado toast?
- No, avocado toast.
- [Stevie] You say it like a question.
- Well, it's like you're,
you're expecting no, - Hold up, is this,
is this avocado toast?
- No, you're expecting toast, but you got avocado on it.
It's avocado toast.
- You're saying it like they said it
in the first six months when it was on the scene.
- I don't eat it that much. - But know that it's
become a thing, it's just avocado toast.
- Okay, so are you saying that I'm not basic,
or that I am basic?
- I'm just saying you seem like you're still
a little bit unsure about it,
cause you're like avocado toast?
Are you sure? - Josh, what are you,
how do you say it and what did you do?
- [Josh] Yeah, so the avocadoo toast,
so we've done like a, (crew laughs)
we've done a whole wheat pastry.
There is avocado, lemon, and chili flake inside,
and on top, simple avocado icing
with additional salt, pepper, and chili flake.
- And you made it even more fun colored
than avocados typically would be.
- [Josh] Well, you toast avocado, it turns brown,
so we had to, you know. - It turns brown, exactly.
- [Josh] We had to market it.
- You think this will go brown
if we let it sit out?
- I mean, just look how green that is.
Is there, there's food coloring in that.
- [Josh] Yeah, just a touch.
- Yeah, just a touch, just a little bit.
- Dink it and sink it.
- Hm, hm. (crew laughs)
The savory is throwing me a little bit.
- Yeah, cause your mouth wraps itself around a Pop-Tart,
and says, "Okay, sweet's gonna happen."
- We've said that, many times on this show,
animals, especially birds, can't eat avocado, it's poison.
We found that out when one time we tried to feed a Hawk.
- Yeah, well we found out in the comments.
The Hawk didn't die.
- I just, I've got a theory here that's forming.
A lot of breakfast and brunch has moved outdoors,
because of obvious reasons.
- Oh.
- Over the last year.
- Oh.
- Avocado is a very common thing.
Have you seen how many birds have been dying lately?
And have you seen how many birds like to swoop in
and attack outdoor brunch?
I mean, last time I was having
an outdoor brunch with Jessie,
there was a blue bird that kept coming back
to this one woman's table.
- Oh my gosh, you're telling me that-
- And everybody's like, why are the birds dying off?
Well I freaking figured it out right here on this show.
- It's avocado toast?
- It's the avocado toast.
No it's avocado toast, which is not good in a Pop-Tart.
(crew laughs)
- No. - I mean,
let's just be honest about this one.
- [Both] Avocado toast, will it Pop-Tart? No.
- Everybody knows and loves the flavor
of an ice cold Pepsi on a hot summer day.
- Yeah.
- Or so we thought.
Pepsi's released new fruity flavors,
like mango, and berry, and vanilla,
instead of staying in their fricking lane
with the cola that we know best.
When will these conglomerates (sirens wailing)
end their reign of tyrrany?
- Whoa, whoa.
This is not a Rhett rant.
- Oh, it's not?
- So let's take it down a couple of thousand notches.
- Sorry.
- We are calling this one the Pep-Tart.
- Oh, creative, Pepsi. - Pepsi in a Pop-Tart.
And I gotta say, Twinkie Fingers,
you've done an immaculate job with this packaging.
It really makes it leap off the store shelves, if it wills.
- Yeah, yeah.
- All right, so let's um,
let's find out what you've done, Josh.
First of all, it seems that you've taken a napkin
that said Pepsi on it, and draped it over a Pop-Tart.
- Is that what you did?
- [Josh] Oh, you're familiar with our culinary techniques.
- But I am sympathetic to,
I guess this is a printed logo somehow made edible.
- No, it's hand-painted.
- [Josh] Yeah, we've hand-painted each.
I mean, you guys had like the graphic Pop-Tarts
during the gut-check episode.
It says it's a mermaid on the packaging,
and then it's a kind
of green fish blob - Yes.
- when you open it up.
- That's what we tried to invoke,
the realism of Pop-Tart.
- [Rhett] It's like definitely Pepsi colored in there.
- I mean, - That's a,
a mango Pepsi filling,
and then a little bit of a wild cherry glaze on there.
- Oh, mango, huh?
- It's good. - It looks like motor oil
in there. - Don't get me started.
- [Josh] A little touch of motor oil just to finish.
(Link hums)
- Grease the skids.
You want to dink it and sink it?
Pride of the Carolinas, Rhett.
- Yup, uh huh.
- It's not as bad as I thought it was gonna be.
- Yeah, everything you were ranting about
with the fruity alternative flavors, really helps it.
- But you know what might help with this?
If every time you bit this,
you heard the most satisfying sound in the world.
- Okay. - Twinkie, can you,
can you do that?
Oh, I got a thumbs up.
- Let's try it.
(can opens)
- Oh.
- I mean that does help. - Oh yeah.
- I'm definitely more satisfied,
but I just don't know,
you'd have to install like some sort
of little speaker on the box.
- Let's see if we can just think about it.
(whispers) Still play it.
(can opens)
- Oh. - Oh, that was,
that was especially good. - That works.
And this tastes good.
And I really like the colors,
and the napkin-like logo work on top, so.
I'm for this. - You think we could get,
you think we can get Kendall Jenner to take one of these,
and go to like a crowd of people,
and like hold it up to them,
or whatever she did in that controversial commercial?
- She doesn't want us talking about that.
- Okay, sorry Kendall, we know you're a fan.
- [Link] Pepsi, will Pop-Tart?
- [Both] Yes.
- Do you know who's made Pop-Tart cheesecake?
And flaming hot Pop-Tarts?
And even Pop-Tart tacos?
- I do.
- The Mythical Kitcheneers, - Yes.
- who made these Pop-Tarts for us today,
they have their own channel, Mythical Kitchen.
Go experience it, the food magic yourself.
Mythical Kitchen. - All right.
For this next one, one of the best foods
to come from New England besides Ben and Jerry's,
and Boston baked beans, I'll throw you a bone there,
- Thank you.
- is the iconic lobster roll.
- Uh huh.
- Ooh, you got the lobster meat slathered in butter,
lemon, and spices on a grilled bun,
all for your ultimate maritime enjoyment.
But, can that deliciousness carry over into Pop-Tart form?
We're calling this one, the Popster-Tart,
but we almost call it Seamen's Delight Tart.
- Yeah, cause this, a sea man is someone up from the sea
that might fetch a lobster for us.
- Visually we're in a totally different space
with this frosted lobster roll.
- Josh, is there-
- It's almost a salmon-esque.
- Yeah yeah, the color of the top here,
you went for a lobster color.
- [Josh] We were trying to invoke the color
of a lobster, yes, yes, yes.
And then the yellow is trying to invoke the color of butter,
that's the butter frosting swirl.
- All right, ooh! - And some, some
freeze-dried chives instead of sprinkles on there.
And then, - And look at that.
- inside a nice bright lobster paste,
with just a touch of Old Bay.
- I love the way you're sending the colors
into very exciting directions.
- Yeah, I. - Just like Pop-Tart.
- Uh huh, yeah, you gotta do that,
because I mean, the thing we haven't really talked about
is the fact that Pop-Tarts are, are mostly for children,
and there are some strange adults
who continue to eat them well into adulthood.
You know, no shame.
- None at all.
- But kids typically don't like seafood.
You know, it takes a while for kids,
it's like the last thing that you start liking
when you're growing up a a lot of times.
- This'll teach them to love a lobster roll.
- And there's not a lot of people
that like seafood for breakfast.
I mean, what's the earliest
that you'll put a fish in your mouth?
(crew laughs)
- I've never thought of it that way,
but I guess I've just instinctively gone with 4:00 PM.
- Really? Yeah, yeah, 4:00 PM.
- Ah, I've eaten some lunches.
- But you can get, sometimes there'll be some, like,
smoked salmon in the morning,
they'll sneak that in. - No.
So 12, I'll say 12:01.
- You'll do 12:01. - Cause I don't do the,
I don't do that stuff.
Am I ready for this?
- Well let's find out.
- I mean, it smells interesting.
- Huh, does it take you back
to my very memorable 40th birthday party?
- Oh, I will say one of the,
one of the best lobster rolls I ever had
was at one of the best parties I ever went to.
- Hey, thanks. - This man's 40th.
You walk out, you go inside, you got some yacht rock,
you come outside, and you got a food truck
with lobster rolls.
Theirs tasted better than this.
- We gotta do that again, man.
- I'd do it all the same, great party.
Eh.
This is ah. - This is, this is,
taking a lot. - I was delaying my reactions.
- This is taking a lot for me.
- [Josh] When I saw your reaction to the avocado toast
in round one, and you were like,
"I don't know if savory works," I was like, uh oh.
(Rhett laughs)
- [Josh] Whoops.
- Yeah.
- I mean, it's still sweet.
Like you've got, the frosting is, yeah.
- I gotta be honest with you, Josh, I want to like it.
- [Josh] And I want you to want to like it.
(Rhett laughs)
- But sometimes what you want is not what you get.
- I actually think the problem is the frosting.
- You think that's the only problem?
- Having a little bit of sweet in it.
- I'll be nice, the only problem with this is the frosting.
Lobster roll, will it Pop-Tart?
- [Both] No.
- Okay, with it being summertime,
it's easy to fall victim to delicious yet greasy
and fatty foods that end up wrecking your stomach,
and instead of spending hours
nursing yourself back to health,
why not just take a bite of a Pepto Bismol Pop-Tart?
- Mm hm.
- We're calling this one Popto Bismol,
but we almost called it Seaman's Delight.
(crew laughs)
- We kept, we kept trying it.
I mean, this is the most eye popping-ly, I mean,
- [Rhett] It's purdy.
- [Link] purdy Pop-Tart I've ever seen.
- [Rhett] That's a pretty Pop-Tart.
- It's purdy, it's pet-able.
Like, I've found myself- - It's smooth.
- wanting to pet it.
- Smooth. - Smooth.
It's so smooth. - So smooth.
And then on the bottom, it's a little,
it's a little rough. - It's a little rough.
But still a little bit smooth.
- It's a little rough, but it's smooth.
- Josh, what did you do?
- [Josh] What are you doing?
(Rhett laughs)
- [Rhett] We're just petting your Pop-Tart.
- [Josh] That's cool, man.
So we've sort of Pepto Bismollified everything in there,
from the crust, to the filling, to the frosting,
and then we've also added some other tummy relieving agents
in there with banana, and ginger, and guava.
- There's a lot of room in this.
You saw that? - Oh yeah, yeah.
- You see what happened there?
There's a lot of room.
- I'm hoping high for this one,
because I would love to be able to go back
to our retreat center, just off the set,
and be able to grab these things, because,
- We have a bottle of Pepto. - Right now,
we just have a bottle of Pepto,
and then when that thing gets low,
we gotta have another one right behind it,
just like a convenience store.
- And I'm pretty fond of the taste of Pepto.
- Yeah, we've, we've, yeah,
we just kind of swig it just out of habit now,
because we need it so much on the show.
So a normal person might not like this,
but my initial reaction is, oh yeah,
I'm gonna feel better in a few minutes.
- Yeah, there's a Pavlovian response to-
- Don't worry.
- That taste, knowing that it's gonna,
it means stomach soothing is coming.
- Makes you poop black, that's another way.
Does it say that on
the packaging? - Something just
fell out of mine.
- Makes your dookie dark, is what,
Twinkle Fingies, if you could add that,
I think the kids would love it.
It's like, ooh, I want to do that.
- This might be my favorite one so far.
- I like it.
There's a-
- Did you expect us to like this?
- [Josh] I don't know what to expect anymore,
I'm not gonna lie to you.
- There's a utility, and a taste.
- I actually, I kind of like the taste,
and it's very fun. - Even the look of it,
and it's so pet-able. - Did we say that?
Okay. - Pepto Bismol,
will it Pop-Tart?
- [Both] Yes.
- You heard about what the cicadas are doing this summer?
- Yeah.
- Billions of them are emerging from the ground
for the first time in 17 years.
It's called Brood Ten,
and they've been plaguing the Midwest,
and the mid-Atlantic with their Cicada sounds,
that mating hum, and then leaving their exoskeletons
all over the place.
Now, back in North Carolina,
you would see the Cicada
exoskeletons - Skeletons everywhere.
- on a pine tree, but not out here in California,
so we wanted to bring it to us in Pop-Tart form.
This is this Cicada crunch Pop-Tart.
- Mm mm. - Exo-scuse me?
- Oh!
- So we got some exoskeletons on top of here, right Josh?
- [Josh] Yes, that's correct, for crunch.
- They're not full cicadas.
- [Rhett] Well, I got a full one right there.
- [Link] I think that's an actual dead Cicada.
- [Josh] Yeah, they are full Cicadas.
Typically you would remove the legs and wings,
because they are of course edible to cook them,
but we like to use the whole animal here
in the Mythical Kitchen,
and so we have left them all intact for extra crunch.
And then of course,
ground Cicadas in the filling, - Oh gosh.
- and in the pastry, there is no running from it.
- [Link] Oh gosh.
- There's a lot of Cicada inside this Pop-Tart.
- I mean, as a kid, I would pluck those exoskeletons
off the pine trees and get pretty freaked out.
- Did you, I didn't understand what was happening
as a kid. - I didn't know
that there was this whole 17 year thing, I mean-
- I mean, I would just see that exoskeleton on a pine tree,
and I would be like,
is that like a ghost bug? (Link gags)
I didn't know, like, you know, I didn't really go,
you had to go to the library
to know anything. - Yeah, crazy, crazy.
- They didn't talk about it on the local news.
- The question is, would you stay underground for 17 years,
just to come out to mate and then die?
- It depends on how good the mating is.
- Well, I mean, given our conservative backgrounds,
I think that's kind of what we did.
(crew laughs)
- Yeah, good thing,
but we didn't die directly after.
- I was- - I almost did.
- Well I was, let's see.
- I thought I might, for a second.
- I lost my virginity, - Oh, okay.
- and then I, - In the year of the Cicada.
- and then I turned 21 three days later.
- Oh, oh. - Yeah.
- Had your first beer.
- Yeah.
Priorities.
- [Rhett] The thing I'm wondering about,
is all these little cicadas here, these ones in particular,
- I don't think you can lose virginity, it just...
Let's save that for another time, right?
- Well you can't find it, that's for sure.
- Right, where is it?
(crew laughs)
- Let's just eat these.
- What is it?
Ah, why does it taste like this?
Like, - Soap?
- Soap, and soil, and insect excrement?
- [Josh] I think it's the cicadas.
(crew laughs)
- Oh my gosh.
- I've actually had a lot worse things.
- I mean, the insect taste is something that we understand.
- On the spectrum of insect tastes,
like scorpion being super, super bitter,
and really, really bad,
and like crickets being pretty crunchy,
and just savory, (Link gags)
this is on the cricket side for me.
Not for you?
(Link gags)
You seem to be taking it very well.
Oh, mm, okay.
So, do you think that there is a clear answer here?
- Yeah, there's, I mean,
there's definitely worse insects,
but none of them are around here,
and I haven't had them in a while.
- I mean, I don't want to do it again.
I'll wait 17 years and do it again.
So, Cicadas, will it Pop-Tart?
- [Both] No.
- Of course not.
- Ooh, but it, but it sure was fun.
- Ah, thank you Josh.
You know what?
- It's not just to make babies.
- Yeah.
- It's also for the fun of it.
- You get a A for effort, and a V for virginity.
- [Josh] I thought I lost my virginity,
but it was just in the couch cushions.
(crew groans)
What? - That's a,
that's a visual I didn't...
- Man.
- Maybe I'm not picturing what-
- I found it, I thought I lost it,
but I reached in the couch cushions,
I was like, oh there it is.
- No, no, no, you should Tweet that,
even if you don't understand why it's funny.
- Yeah yeah, thanks. - Thanks for subscribing
and click on that bell.
- You know what time it is.
- We're the Burkees in Bloomington, Indiana.
- This is Cicada tacos.
- And this is Cicada chocolate ice cream.
- And it's time to spin the Wheel of Mythicality.
- I think they look so happy,
cause they haven't eaten it yet.
- Yeah.
- You know, they're just showing it.
- That's gotta be it.
- Click the top link to watch us officially settle
the pop versus soda debate in Good Mythical More.
- And to find out where
the Wheel of Mythicality is gonna land.
- I thought I just wasn't putting enough love
into my cookies, and that's why they were flat,
so I started screaming at them, saying,
"this is tough love,"
and then they didn't get any, any, anymore rise.