Today, we're putting a bunch of weird lavender
dishes to the test.
Let's talk about that.
((Intro Music))
Good Mythical Morning.
We are about to see just how versatile of a flavor
lavender really is.
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All right, we eat a lot of food on the internet.
We were just eating some, and we're gonna
be eating a lot more.
And our experience dictates that there are some flavors
that work better in sweet dishes, some in savory dishes.
And some that work well across both.
And that got us to wondering, what's the most
versatile flavor ever?
Besides, you know, the obvious ones like vanilla or cinnamon.
So, an unexpectedly versatile flavor that can hold its
weight across a variety of challenging applications.
So we have invented the S Test of flavor versatility.
It is a robust rubric to test how far flavors can
stretch across the four S's.
Sweet.
Savory.
Soda,
and seafood.
Yeah, that's right.
Right?
Because, like, if you can.
That's all the foods.
All the foods are in those four S's.
Try it!
Name something.
But what If you can hit these four, that's versatile, right?
Especially seafood.
Our quest for the most versatile flavor begins today
is time for
The Quest for the World's Most Versatile
Flavor, Lavender Edition.
((Music))
- [Stevie] Okay, boys, we're starting out with the sweet round.
Please uncloche your sweet lavender dish.
Taste it and rate it on a scale of 1 to 10.
Our pleasure.
This is gonna be an easy one, right?
I mean, it's not as interesting.
Obviously, lavender can go.
Sweet.
Well, is this?
What I think it is, Lily?
- [Lily] Crème brûlée
Crème brûlée
- [Link] Oh, man.
It's got quite a shell on top.
I remember the first time I was at a restaurant where
somebody ordered this.
I was an adult.
Let's just be clear.
Lily, am I doing something bad?
I totally removed the lid off the crème brûlée
- [Lily] Yeah, it's supposed to crack.
Is it edible?
- [Lily] Yeah.
Have you ever had, okay, do I need to tell you about
the first time I was at a restaurant when I saw
somebody order Crème brûlée?
Yeah, tell me.
- [Rhett] Yeah, and they cracked the top, and they ate a
little bit of the crack.
Oh, my gosh.
- [Rhett] And a little bit of the brûlée
And you're not supposed to?
Yes, you're supposed to.
Then why are you saying it like that?
Well, you're the one who said, can you eat it?
I was just messing with Lily.
Oh, it's got a lavender aroma.
Wow.
This is very tasty.
Lavender pudding!
With a hard top.
If I'm calling the best crème brûlée
I've ever had a 10.
Lavender definitely works in this, but for me personally,
it doesn't make it, like, the lavender makes it a
little bit not as good as it would be if it didn't
have the lavender in it.
A 10 means it's actually better than without lavender.
It didn't, yeah, it didn't make it better
than crème brûlée, but it definitely works.
It's fun.
- [Rhett] It's a little purple.
I'm definitely flirting with an 8 here.
You know what?
I'm making out with an 8.
All right, you do the bottom of the eight, I'll do
the top of the eight.
- [Rhett] For an average of 8.
((Music))
It's savory.
- [Rhett] Whoa, we got purple pasta.
What is this, Lily?
- [Lily] This is a lavender pasta carbonara.
You did that, huh?
This was your idea?
- [Lily] This was my idea.
- [Link] How did that happen?
- [Lily] I wanted to make purple noodles.
And then what are the, what are the giblets?
- [Lily] The giblets are guanciale.
Okay.
Guan who?
- [Lily] Guan.
((Laughing))
It's like the jowl of the pig.
Oh, the jowl of the pig.
Guanciale.
I appreciate your technique, Link.
I'm not doing it, though.
Thanks for noticing.
It's not overpoweringly lavender.
Wow.
- [Link] But it's there.
It's not doing as much of the heavy lifting as it did in the
crème brûlée, but you wouldn't want it to be, because
you've got pig jowl in there.
This is good.
It's very fun.
You seem to be putting a lot of emphasis on the fun factor.
Bingo.
It's important.
I mean, it's purple.
Did Link just win our ongoing game of bingo?
((Laughing))
It is purple pasta.
And that makes it so much more fun.
Yes, okay.
It tastes like pasta.
Yes, it also tastes lavendery, which is fun.
And it's purple every time you look at it.
Serve that to your family.
It's just like serving fun to your family.
And the lavender gives it an interest factor that
you're not going to find very often in a pasta dish.
So I think I'm gonna give this, I mean, I can't go
all the way back to 8 like we did in round 1, but I
might go, I'm gonna go to 7.
- [Link] It's the best purple pasta you will ever have.
I'm gonna give it a solid 7 for that.
I'm gonna do the top half of a 7.
All right.
7.
So both giving it a seven.
Okay, and if this dish looks tasty to you, you
need to head on over to the Mythical Society to learn
how to make it with Lily.
That's right.
We got videos, recipes over there all week long.
You've been making stuff, keep making stuff.
Mythical Food Week for first, second, and third
degree, plus portions of the proceeds for new
subscription purchases for the Mythical Society this week.
Will be donated to No Kid Hungry.
All right, so I gave it a 7, you gave it a.
7.
- [Link] For an average of 7.
((Music))
Refreshing.
This is gonna be a good one.
Like I said, I'm really getting lavender
in my dranks, man.
But soda?
I've never ordered it this way.
This is just a lavender soda.
- [Lily] Just a lavender soda.
There's a little, like, cream soda flavoring to
give it the extra sweetness.
I mean, purple, as I've recently stated, has
become my favorite color.
I gotta go to more lavender fields and just lay out there.
It can be done.
I need a lavender photo shoot.
Just for me, though.
Because it's my favorite color.
You're not invited.
Okay, send me the photos, and I'll.
You can photoshop yourself in if you want.
I'm fine.
So you got scared?
With making it just lavender, you added cream soda.
- [Lily] Well, it needed some sweetness, so.
Yeah.
It does take the lavender edge off.
Because without the creaminess, it would be like
just, if I were during my lavender photo shoot, which
I will be mostly nude, I will have on a purple loincloth.
If I'm out there and I turn face down into the
lavender and just start Just start, just going
at the lavender, just raw out there in the field.
It would, that's what it would taste like without the cream.
So it's like, if I was out there half naked in a
lavender field with a really
high quality photographer taking pictures of me and I
was just going like a horse in a bag of oats at some
lavender, and then you came up and you were like
I got to pour some milk on that guy, and you show up.
I'm definitely.
You're the milk pour guy.
You're the milk guy you pour the milk, so you show up,
Central Valley, pouring the milk right on me while I get
my pictures taken, and I'm chomping on it and the milk
starts going in my beard and then gets into the, what,
the lavender that I'm eating.
It would be a lot like this.
Yeah.
See, this is highlighting why the S of soda is.
Important.
It's more difficult than, say, putting lavender in an iced
oat milk latte, which I love.
Oh, yeah.
You know?
So you, I understand like making it, adding some creamy
and some sweetness to it.
It's pretty strong, though.
But it is strong.
Yeah, yeah.
How much lavender can a person have before they get poisoned?
- [Lily] I honestly didn't know that.
Can you let me know?
Okay.
- [Lily] If you don't feel good after this.
Is it gonna lower my blood pressure?
- [Link] This is tough.
I mean, I could see myself acquiring a taste to it, but
I think I would.
What does it look like when you do it?
Well, it's three weeks down the road after drinking it
every day and hating it.
All right, okay.
- [Link] For three weeks.
- [Rhett] All right.
I do not love it currently.
Are you in a lavender field?
Pouring milk on me?
No.
- [Rhett] Okay.
But, so, three weeks from now, I'm answering the phone and
explaining why I'm not there.
And I do like it then.
And so what I would give, like a 2, I think I'm gonna give
it I'm gonna give it a 3.
Okay.
All of that, we went from a 2 to a 3.
Okay, I think that it is, it's the kind of thing that
I want to keep going back to, but it's almost like
going back to a cocktail that has like a really
strong smoky or like strong whiskey, something going on
that is like, I got to keep going back to this, but I'm
not going to gulp it down.
- [Link] Right.
But I kinda like the aftertaste.
It needs to inebriate.
That it leaves me in.
I'm gonna go all the way to 5.
- Oh, really? - I'm going all the way to five.
Yeah, yeah, yeah.
I saw your 3, raised it 2.
- [Rhett] For an average of 4.
((Music))
And finally, we arrive at seafood!
- [Link] What is this?
- [Lily] This is a lobster bisque.
Lavender lobster bisque.
It sounds good.
If I saw that on a menu, lavender lobster bisque?
I don't think it sounds good.
I'll order that.
I mean, do you like the double L's?
You named all your kids L's.
The words sound good as just sounds.
Yeah, but, when you think about lavender and lobster, and
then when you smell it.
Smell of this?
Smell of it.
This is why seafood is one of the S's.
Now, it is fun, Link.
I know you're the one who came up with the seafood,
I believe, so, I mean, tell them what you were thinking.
Our vision is that different flavors over time will
have different strengths.
Seafood is such a specific category of food.
If you can compliment something from the sea
- [Link] That's a big chunk of.
Hello, Mr.
Octopus, I love your tentacles.
No, this is lobster.
That would be complimenting something from the sea.
Oh.
Just saying, just as an example.
I was like, I don't wanna.
I don't wanna eat an octopus in a lobster bisque.
Oh my gosh.
This is gonna be tough to, this is gonna be
tough to get down.
Maybe not, maybe it's good.
If you think that's good.
- [Link] It's so aromatic.
- [Rhett] Something's broken with you.
It makes the lobster taste like badness.
((Laughing))
Like it's bad fish.
Yeah.
It's like, I would have to send this back.
And I never send things back.
It's made it sour tasting
- [Lily] Yeah.
We eat this all the time.
((Laughing))
We eat this all the time in Maine.
Lily's from Maine.
You know?
I told her.
I told her to tell me that.
So is this like an insult to the people of Maine?
- [Lily] It probably will be.
I'll be disowned.
Okay, I'm sorry.
You never get to show your face again.
No, but they don't serve this in Maine.
- [Lily] No, they don't.
Just me.
See?
Valiant effort, but it is.
It's sour.
Objectively awful.
((Laughing))
I'm gonna give it, I'm gonna give it a 1.
Yeah, yeah, because it looks good.
- [Rhett] I love a bisque, too.
And it sound, just the words, if you don't
speak English, sound good.
Right, yeah, yeah, so maybe we should do this in a,
like a foreign country.
I'm also giving this a 1.
Okay.
- [Link] For an average of 1.
So that brings lavender to a 5 out of 10 on average.
So 5 out of 10 is what we ended up saying
I thought it would get higher, but I mean we've constructed
this S scale in such a way.
Seafood's hard.
It's gonna be difficult for any surprising flavor.
To really jump off the scale.
Hey, this is science.
We gotta be true to ourselves.
So please log that score into the Flavor
Versatility Database.
- [Rhett] And we'll have to wait and see if our next flavor challenger
can beat that score.
Thanks for subscribing and clicking that bell.
You know what time it is.
I'm Nate.
And I'm Marissa.
And we just got married in North Carolina.
And it's time to spin the Wheel of Mythicality!
It's a great place to get married.
Thanks for thinking of us.
We both did it.
Click the top link to see us figure out what
the best type of Coke is in Good Mythical More.
And to find out where the Wheel of Mythicality
is gonna land.
- [Rhett] Watch the latest Mythical Food Week video with
Lily at Mythicalsociety.com