- What happens when you leave a burrito out for two months?
- Let's talk about that.
(fun theme music)
(fire blazing)
- Good Mythical Morning.
- For the past two months I have been avoiding a dark corner
of our studio.
- (sighs) Yeah.
- An area stacked with terrariums?
- "Terrariums?"
- Filled with food.
- Yeah.
- Food that has been rotting.
- Yeah.
It's great.
- I've been avoiding it but today we're gonna face it head
on
for science.
- Yes, but first we are super pumped to let you know
that we are about to start shooting season two of Rhett and
Link's Buddy System on YouTube Red!
- That's right, (applauds)
it's coming back.
We got applause from the crew, guys.
- Lots of people have
asked about it. - Got a little goosebumpish.
- Really?
You give yourself goosebumps again?
- I didn't give myself, they did 'cause they applauded.
I'm exciting. - So thanks for all of you
who watched season one.
Season two coming at you even bigger and better.
- Bigger and better 22 minute episodes.
Can we tell them that? - Oh, my goodness.
Well... - Heck yes,
I just did. - I guess you just did.
But that also leads to a sort of a second announcement which
is, we're starting something next week 'called
Good Mythical Summer.
And that is, you will have regular episodes of Good Mythical
Morning on Monday and Wednesday and then you will have a
special guest host every Friday.
So instead of just going away like we sometimes do when we
have to do other things, we're gonna keep bringing
you the show so you can get it all Summer long.
- I don't know which finger represents the guest but welcome
the guest with open arms
as they allow us to make Buddy
System season two a reality and let's celebrate together.
- Yes. - But right now for the
sake of science it's time for Will We Recoil When We See
How This Food Spoiled?
- The things that happen to food as time passes
are not pretty.
They don't make you want to eat them more, they make you
want to eat them less.
There's bacteria, there's mold, there's enzymes breaking
the food down.
There's oxidation, there is fats turning rancid, and there's
also animals.
Animals.
- Who seem to like it.
- Pests that may or may not be inside of some of the things
we're going to eat.
Not eat, we're not gonna eat, we're gonna see.
We're not gonna eat.
- No, we are not gonna eat.
- We do some crazy stuff on this show but we're not eating
any of this.
- I mean, these things you're saying are all cool things to
say but it's another thing to experience it
- Yeah. - As a food coroner.
- This is like being in a really cool science class.
- That's what we are today.
- You know like, my science professor today took out old
food and dissected it.
- We are food coroners and let's not delay the madness,
let's get to it.
(curious music)
Yes, the glorious Frosted Mini Wheat.
Under this we have two month old Frosted Mini Wheats
in almond milk.
Oh, man, I just, you know.
I never turn down an opportunity to eat fresh
Frosted Mini Wheats.
Now, milk and yogurt spoil in a few hours.
Almond milk takes about a day to go bad.
- [Rhett] We've had plenty of days.
- [Link] There's like sixty of those under this.
Let's take a look.
Ooo, it's...
Oh, my goodness.
- [Rhett] Oh, it looks good.
- [Link] It might crawl out on its own.
- [Rhett] Can I take it out?
- [Link] Yeah, you gotta take it out.
We're food coroners, man.
- [Rhett] Having a degree in sports medicine is not of any
help right now,
- [Link] I don't.
- [Rhett] Oh, gosh!
- [Link] You smelled it through the mask?
- [Rhett] Yeah.
- [Link] Gosh, get rid of this.
Oh, my.
So, all the almond milk has been soaked up or evaporated
How hard is it?
This thing right here is so you can feel how hard it is.
It's very hard. - Oh, it's very hard.
- [Link] And look, oh my gosh it stinks so bad.
- [Rhett] It has what we call a high smell.
- [Link] Like sour.
- [Rhett] Like the bottom of a dumpster.
(crew laughs)
- [Link] And look at that, it's black.
That one is black on the back.
Smell that for me.
- [Rhett] No, no, no.
- [Link] I'm trying to keep this up here.
What is that blackness?
Oh, guys.
Oh my, snap.
(crew laughs)
There are actual insects.
- [Crew Member] No!
- [Link] That is a poop center
(crew laughs)
for insects.
All that blackness is like larva.
- We don't know what we're
talking about. - Oh my gosh.
(crew laughs)
- [Rhett] "It's a poop center."
- [Link] They're pooping on it.
My mask keeps coming down, this is not good.
- [Rhett] Yeah, you need to secure that sucker.
Now, some of 'em, like this one, are almost completely fine.
I just... - Oh!
- No. (crew laughs)
- [Link] But look at that huge long black one.
- [Rhett] Well, but could, listen, the sugar's all been
eaten off by something but the wheat part, no body likes the
wheat part, let's be honest with ourselves.
Not even the pest.
The pest just came and ate the sugar and created a poop
center on it. - The insects are dead.
There are insects on this and they are also dead.
- Yeah. - Oh, my gosh.
- [Rhett] Keep our tools,
keep our tools. - The thing that I'm really
concerned about - Don't put 'em back
in that thing.
- [Link] I think I've rurn't Frosted Mini Wheats for myself.
Like, I don't think I can eat this anymore having smelled
and seen that.
- [Rhett] Well this is only the beginning.
- [Link] Smells horrible.
(curious music)
- [Rhett] Okay, so this is what a burger and fries and a
pickle look like
right after they're made. - We have an identical
version ordered from the same deli thing.
- [Rhett] This is a classic American burger with lettuce,
and a tomato, and condiments.
Big fries, not a big fan of big fries, but maybe they'll
hold up, and a pickle that looks like it's already dying.
(crew laughs)
- [Link] Now, I think this is gonna be green.
For some reason I just think this is gonna be green mold.
'Cause I've seen bread before.
You know, bread turns green.
- [Rhett] Well, you know, if you eat--
You remember Supersize Me, the McDonald's fries stayed good
forever but these are like home fries.
So I would expect these to be completely covered in mold.
Let's see what we've got.
Oh.
- [Link] The bread looks the same.
What the crab?
Now, we need another plate.
I'm gonna plate this.
- [Rhett] Look, oh, that's the pickle.
- [Link] That's the pickle?
I thought that was a rancid fry.
- No, look at that one pickle.
That shows you how much a cucumber is not.
Look at that thing.
- [Link] So what I need to do is...
What is this Mickey Mouse tool we've got here?
- [Rhett] Link, that is a freaking pickle.
That's what happens to a pickle.
A pickle's almost nothing but water.
Looks like an asparagus.
- [Link] But there fries look exactly the same.
(clanging) - They don't sound the same.
(crew laughs)
- [Link] Well this burger is hard as a freaking rock.
- [Rhett] There's preservatives in these fries, maybe.
Or is it the salt that kept 'em like this?
- [Link] Let's open this burger.
- [Rhett] Yeah, give me the scalpel.
- [Link] Can we take the top off?
- [Rhett] Oh, yeah.
Oh. - Oh.
It doesn't look nearly as bad.
- [Rhett] Looks like something you put out in the fall
times as a decoration on your doorstep.
- [Link] It's like something you'd make a scarecrow out
of, this stuff.
- [Rhett] Yeah.
That's the lettuce.
- [Link] Pull it apart.
- [Rhett] Oh, gosh.
- [Link] You're not able to pry it off of the bottom bun?
- [Rhett] I can't even cut it.
- [Link] Here, use the Mickey Mouse pliers.
- [Rhett] I can't get it in there.
(clanging) - It's so hard.
It's stuck. - Oh, okay, I'm in.
I'm in.
- Alright now pry it apart. - And twist.
Oh look, it's working.
Look.
There's no animals.
- [Link] There's no animals.
- [Rhett] There's no animals that came for this.
- [Link] There's some mold on the tomato but...
- [Rhett] But the burger is (grunting) completely in tact.
- [Link] Oh, my goodness.
The cross-section of that burger is no different than what
I would expect from a normal burger except, how
crunchy is it?
- [Rhett] It's probably like jerky at this point.
Won't you try a little bit?
- [Link] Oh, it's so crunchy but it doesn't look any
different which is scary.
I think it's just a soy product.
(curious music)
Peeled hard boiled eggs, like the one I have in my hand
right here, last for about five days in the fridge.
The one under here has not been in a fridge and it's
been two months.
Let's take a look.
- [Rhett] Oh, gosh.
Oh, gosh. - There it is.
It looks like a hardened yolk.
- [Rhett] It's just the yolk.
- [Link] Take the lid off this.
- [Rhett] When we had these outside it was just in a
container that was open to the outside so stuff could get in
and out but no big critters could get in, right?
- [Link] Right.
- [Rhett] So, do you think something came in here and...
Oh, my goodness, it's like a marble.
- [Link] I think the white part disintegrated.
All that is is yolk.
Whoa, whoa, what's that on the outside?
That's clear stuff.
That's the yolk.
- [Rhett] No, that's the white.
Look, it's what's left of the white.
It's like glass.
- [Link] Let me touch it with this.
- [Rhett] The egg white turned into glass.
Look, oh, it's coming apart completely.
It's just popping right off.
- [Link] I think that's part of the gelatinous part
of the yolk.
- [Rhett] I don't think so, man.
I think that's what's left of the white.
- [Link] It's like glass.
- [Rhett] Hold up, give me that plate.
- [Link] Here's a plate.
- [Rhett] I'm gonna drop it.
(clangs)
- That's hard.
This is really annoying me.
I gotta move this down.
It doesn't stink at all.
- [Rhett] How do we make this more sciency?
- Don't make into music.
Just cut it, I wanna see a cross-section of this thing.
- [Rhett] Okay.
- So cross-section it.
- [Rhett] More of the same.
- There's just more yolk.
I think you could eat this.
I'm not going to but...
- [Rhett] What does this tell you though?
Because the yolk is actually, it's a food source.
That's what the chicken eats and now you know that there's
preservatives in it.
It's bad for the chickens.
- Yes we do, Rhett.
We know that the thing that they lay is bad for them.
- [Rhett] Right.
(curious music)
This is your average everyday burrito.
Now typically I would cut this with a knife to show you
what's inside of it.
- Look how floppy it is.
- [Rhett] But I'm gonna cut it with a scalpel because
we're being scientists.
- Do it.
- [Rhett] A scalpel that's been in a bunch of spoiled food.
- Good scalpel work, Rhett.
- [Rhett] Mmhm, only the best.
- Oh, that is nice.
- [Rhett] A little guac.
- [Link] Rice.
- [Rhett] Some rice, some beans.
Looks nice.
- A little beef in there, I think.
- [Rhett] Let's see what happens when you leave one out
for two months.
- Oh, turns out nothing.
(crew laughs)
Alright, so let's plate this puppy.
- [Rhett] There's a dead fly in there.
- Oh.
Oh, something hit me.
Oh, gosh.
- [Rhett] Pull it out.
- [Link] Ooo,
it's hard.
- [Rhett] Here, put the fly on the plate.
- [Link] He deserves to be here.
- [Rhett] Give him his 15 minutes of fame.
- [Link] He deserves to be there.
Now, this is hard on top but then when I flip it--
Ooo. - Oh!
We got a little...
(gags)
- This is not helping, that's why I'm putting it down here.
Makes me feel like I can't talk.
Cut that in half.
I see turds or something on top of it.
- [Rhett] You always think everything is turds.
- Ooo, it stinks.
Let's look at the side.
It looks the same.
(crew laughs)
- [Rhett] It just got super hard.
Let's see if there's anything else living in here.
If a fly got in there you would think that maggots
got in there.
- Oh, it's so sour smelling.
- [Rhett] Is that rice or maggots?
You're shaking a lot.
- I'm literally afraid something's gonna fly out.
- [Rhett] Well you do have a scalpel.
This is not nearly as bad as it could've been.
I mean it smells horrible but all the ingredients are...
- The refried beans are totally in tact.
The guacamole layer
is there. - Beans are tough, man.
- [Link] The meat right there is very hardened.
Oh!
Something is crawling!
The white thing.
Right there.
- [Rhett] Oh, there we go, there we go, there we go.
We got a maggot on the loose.
- We got a maggot
crawling south on the (yells)
guacamole highway. - I knew that fly--
That fly, you did not die in vain, fly.
You did not die in vain.
Your child is in the burrito.
- I see two children at least.
There they are.
- [Rhett] Well don't cut 'em.
Let 'em free, man.
- Go into the world.
- [Rhett] Let 'em be.
- [Link] See, that right there is a little
maggot with wings.
- [Rhett] Isn't that what we all are?
Just little maggots with wings.
(crew laughs)
- And look at 'em, mindlessly squiggling around trying to
find, I don't know, the meaning of life?
- [Rhett] Yeah.
- Purpose.
- [Rhett] Probably another part of the burrito.
(curious music)
- Okay, so we have a caprese salad which I've never ordered
because this is what it is.
- [Rhett] I love it.
- It's big slab of tomato and, what's
that, mozzarella cheese on top.
- [Rhett] Yeah.
- But it's got an olive, don't love that but I think this
thing is setting up for a world of hurt.
- When you get those soft ingredients.
- This is so soft.
Oh, look at that.
It's pancakes. - That's not
sesame seeds, man.
That's dead maggots.
- Oh, gosh.
- [Rhett] Oh gosh, it stinks.
- Yeah.
Pull out the plate.
Pull it out.
What is that big thing there?
- [Rhett] That's the queen.
(grunts)
- Oh,
cheesy.
It smells like bad cheese, doesn't it?
You know, aged cheese is a good thing.
- Right. (crew laughs)
But I think there's probably a different environment that
you're supposed to age it in.
- Oh, you can't even pry it off of the plate.
That's a sun dried tomato there.
I'll eat those.
(gags)
(crew laughs)
(laughs) What happened?
Did you catch a whiff of somethin'?
- [Rhett] Smell it, man.
(gags)
- It smells like vomit.
- [Rhett] I feel bad about all the little maggots that tried
to start a life.
- It killed 'em.
- [Rhett] They didn't know how to get out, man.
We gotta have a maggot hole next time.
We gotta have a maggot exit so all the little maggots can
make it out.
- So that right there is what's left of a tomato with a
little bit of greenery but this right there is a piece of...
- [Rhett] The cheese is very much in tact.
Like a part of the cheese, the non water part of the cheese.
- It looks like it's got chocolate swirl on it.
- [Rhett] And then the balsamic vinaigrette because
probably the vinegar acts as a preservative.
It looks exactly the same as it did, probably.
- And then this one.
I can't penetrate the cheese or remove it from the plate.
- [Rhett] Well, what have we learned today?
- Eat it when it's fresh.
(laughs)
- [Rhett] Yeah, don't let it sit out for two months.
And if you do you just make sure you have a maggot hole
because those maggots need to get out.
- Oh, there it is.
It's loose.
Is there any living maggots?
- [Rhett] No, man, they've seen their day.
- [Link] There they are.
All lined on the bottom.
(gags)
- [Rhett] Thanks for liking, commenting, and subscribing.
- You know what time it is.
- My name is Bobby from Maryland and it's time to spin the
Wheel of Mythicality.
- We guarantee that our Ear Biscuits are always
fresh and tasty.
And you can enjoy them, because it's a podcast, over at
YouTube.com/ThisIsMythical every Monday or you can just
download the audio wherever podcasts are sold.
- They're free.
Click through to Good Mythical More where we have two month
old chow mein and we're gonna talk more Buddy System and
Good Mythical Summer.
- But first we're gonna get textual.
This is when we get you to text something to somebody then
screenshot the response.
We want you to text, "Lol, I just realized
"this isn't Charlene."
(laughs)
Screenshot the response and post it with hashtag Let's Get
Textual and we will repost our faves.
- [Link] Click on the left to watch our show after the show,
Good Mythical More.
- [Rhett] Click on the right to watch another episode of
Good Mythical Morning.
- [Link] And make sure to check out our new channel, This Is
Mythical, by clicking the video at the bottom.
- [Rhett] Thanks for being your mythical best.