- Today we ask the age old question.
- Will it fries?
- Let's talk about that.
(upbeat music)
- Good Mythical Morning.
- We're about to stuff our food holes
with some never before created French fries.
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Now, when you look at the Mount Everest of deliciosity
that our flavor flickers have climbed over the years,
right around the tipidy, tip top, you'll find a gloriousness
that is the fry.
- And fries are so good.
- Fries are good, - and so versatile.
- They're so versatile - They can be so curled,
shoe stringed, waffled, wedged, crinkled.
I could go on. - Go on.
- I shall not. - Okay.
- So for a snack that comes in so many shapes and sizes
why would you limit yourself
to just making them with potatoes?
- You shouldn't.
We wouldn't,
and we didn't. - Yeah.
We're pushing past the spud
to see what other foods can occupy a greasy fry basket.
It's time for
- [Both] "Will it Fries?" (playful music)
- In order to turn something into fries,
the mythical kitcheneers took that non-potato item,
shaped it into one of the traditional fry shapes,
and then deep fried it just like a potato.
- All right.
First up, we're French frying, a classic Italian dish
the classic American way.
We're taking spaghetti
and we're throwing it in a deep fryer.
This is all the way al dente.
- Oh, my goodness. - Look at those chips.
Josh, what did you do?
- [Josh] Well, Link.
We mostly compressed a bunch of sghetti into a brick,
and then we carved that into, what I call,
British-pub style chips.
- [Link] Yeah, I can see,
I can see there's a really hard cut line here.
- What is the, What is the substance?
The binder?
- More spaghetti, actually. (laughing)
You can really just mash it.
- Just more spaghetti.
- Uh-huh.
And then there's a meaty bolognese tomato dipping sauce.
- Oh, yeah.
Does bolognese mean it has meat in it?
- [Josh] It means it is from the town of Bologna.
- So it has bologna in it?
- You went all the way to Bologna?
- [Josh] We sure did.
Yeah. Tax write off, baby.
- It's crunchy on the outside, tatery on the inside,
but it's not a tater at all.
- [Rhett] It's a little starchy.
- [Josh] That's probably all the spaghetti.
(studio laughing)
There's not a ton to it.
It's real simple rustic foods, you know?
- [Rhett] This is probably how they ate pasta
in the old country before forks and knives.
- Oh it's definitely how they did it.
- By hand. - It really is, actually,
the first country in Europe
to introduce the fork,
and the church of England banned it.
- Yep. - Yeah.
- And now we're saying you can eat spaghetti without a fork,
but isn't that part of the fun of it?
The poking, - The twisting.
- and twisting and the twirling and the slurping,
but then getting the sauce all over your,
See, I got, I've got a nice light colored shirt,
this would have splotches all over it.
- Yeah, I wore my spaghetti shirt.
- You didn't need to.
So I think that's another advantage here.
- There's something about the thickness that is not,
Is making me think that I don't know
if I could keep going back to these.
There's something about the fry,
that's, You're going to go back.
You're going to get a handful of them
or you're going to get a few of them.
These are more steak fry size, I understand that.
But even with a steak fry,
I feel like you're going to go back
for multiple and multiple.
And I feel like when I get done with this spaghetti brick,
I'm kind of just pass it along.
- I think what you're saying is,
it just doesn't taste good enough.
There's not a lot of flavor in this.
I find myself just wanting more salt.
- I didn't say that.
Josh, I didn't say that.
- [Josh] Link did. You didn't have to.
- I heard you, I heard you imply it.
It's just not wowing us.
- Yeah. Hey, we got to be honest.
We got to hold up the integrity of this show.
- Do we have that?
- We have. We have a lot of integrity.
- [Link] Spaghetti in marinara.
Will it fries? (playful music)
- [Both] No. (buzzer sounding)
- I love refried beans. - I know you do.
- Because they're beans.
Plus they've been fried, and then fried again.
My only problem with them
is they haven't been fried a third time.
- [Josh] Actually, refried beans doesn't mean
that they've been fried once and fried again.
They're really only cooked once.
Refritos in Spanish is actually best translated
to well fried beans.
- Josh, you just took all the bean wind out of my sails.
- [Josh] Well, put them back into the bean fries.
- Okay. - Okay.
These are not refried, they are just refried, refritos,
whatever Josh said.
- [Josh] No. Now they've been,
If we're getting semantic with it, now they've been refried.
- Yes. Finally.
we made it, We made it right.
- Okay. Please welcome,
- To the show. - Frijoles.
- Hey. - Frijoles.
- [Link] So, Josh. What did you do?
- [Josh] Well, we mixed beans
with just a little bit of excess bean starch,
and then we piped it into nice, little fast food fry shapes,
and then fried them off.
Served it with a little bit of-
- You mean refried it? - We did. Yes.
- So you did refry it.
- [Josh] We didn't refry,
We singularly refried-
- So this is, technically, refried.
We finally do have for real refried beans.
I just can't get over,
We've lied to ourselves as Americans.
- Oh, we do that about everything.
- [Josh] Did you know biscuit, technically,
it just means twice baked?
- Biscuit? - Yeah.
- Nope. It didn't.
- So you took beans and made, And added more beans,
and now we're dipping them into beans.
- [Josh] Yeah.
It's got more bean per bean to dip into your bean.
- My whole rep is on the line here,
you know what I'm saying?
- What's your bean wind doing right now?
- I'm building it.
- The flavor's good. - Oh, that's nice.
because it's exactly what you,
The flavor profile is exactly the same as a refried bean,
but you've got a new texture
that you didn't even know was possible.
- It's not crunchy.
- [Rhett] But it's not not crunchy.
Elephant ear level, like fried dough.
- Yeah.
I'm just trying to decide if that's a bad thing.
- Oh no. It's a good thing, man.
- It tastes so good.
I mean, I was hoping for a little bit more crunch,
but the convenience of eating a refried bean stick
and getting the exact same taste,
I get the exact same experience in my mouth,
but I don't need a spoon.
- It's making a utensil, basically, out of beans.
- Really nice.
Like fried fiber sticks, basically.
- This makes up for everything you've ever done wrong to me.
- I will disappoint you again. (laughing)
It's just going to happen.
All right. Unless you're,
I mean, I'm on board for this.
Are you? - Yeah.
You want me to feed you another one?
Yeah. There you go.
Look. He's happy.
- Refried beans. - The bean wind
is in his sails.
Will it fries? (playful music)
- [Both] Yes. (bell dings)
- I am not allowed to be the designated cake cutter
at a party. - Yep.
- And no, that's not how I lost my pinky.
See that? I get to use the "lost my pinky" joke.
- Go on. It's so realistic.
- Oh. Oh. - Oh, I'm sorry.
It's back.
I just always turned the cake into a trapezoid.
I Don't know how to cut cakes.
- Yep. I've been there.
- So it made me think,
wouldn't it be easy to just eat cake like fries instead?
Look it's cake frets.
- Yay. Explain yourself, Josh.
- [Josh] Well, we baked a beautiful vanilla pound cake
and then we hacked it up into logs
and dropped it in the same deep fryer
that we deep fried the beans in.
- Hey, deep fried pound cake.
Now this has got state fair potential all over.
- And it looks, It looks like,
it looks like a Dr. Seuss perfected fry.
It's cartoonish, fairy tale ish.
It's like a perfect fry. - Oh.
- [Link] Uh-oh.
- Okay.
Structurally, structural integrity issues.
- [Link] Oh. Yeah. (Rhett laughs)
- [Josh] That's the oil.
It really absorbs so much oil.
You'll see.
- [Both] You'll see.
- And this is just icing with sprinklies on top?
- [Josh] It's not just icing with sprinklies on top,
but yes.
- Oh, yeah.
It is oily.
- But taste wise.
I mean, Yuri Galler couldn't get one of these in here
without breaking it.
That was for you.
- What? What?
- Yes. I know who they is. - He's the guy
who bent spoons?
I'm eating the fry- - The inventor of spoons?
I thought it was a chess master or something.
- Nah, he's like a charlatan.
- He was a charlatan.
He could do magic that wasn't real.
Telekinesis. - Oh, he bent the spoons.
- I thought you would know, man
It was only for you.
- [Josh] It was a slip up.
I didn't know- - I mean, actually, I knew.
I don't why- - He was warming the metal
- it wasn't for me. - with his hands.
It was a trick. - You knew about that?
I'm sorry. Hey-
- I'm right here, next to you, knowing this stuff.
- Only Yuri Galler could dip into this without breaking it.
- Right.
(laughing)
See?
Fried pound cake, (clears throat) good idea.
In the shape of fries, great idea.
It tastes so good.
Questionable structural integrity, only demerit.
- I think if we're going to sell these
at North Carolina state fair,
what we're going to have to do,
is get a thinner icing that won't break it.
- Yep, yep. Yep. - Or a stronger cake.
- Or a stronger cake.
- Yeah. We could run wire through the middle of the cake.
- Or a charlatan. - Yep.
- Or just get Yuri Galler to be bending spoons on the side.
- I really like this, though.
This is fun.
This brings a ubiquitous side item
into a ubiquitous celebration.
- It's very good.
- It's a win-win.
- And you get, The number of years that old you are,
is the number that you get on your plate.
- Okay. Rhett.
Cake.
Will it fries?
- [Both] Yes.
- Salad and fries are the two things
you vacillate between on a menu.
You should have one, but you want the other.
Well now, you can have both.
Introducing loaded not bloated fries from the fry it diet.
- [Link] Now, yes, it's in a fry basket,
but it (clears throat)
- Making you a mushroom? - Oh gosh.
It just looks like a salad.
- What makes it fries, Josh?
- [Josh] Oh.
Well, if you dig underneath all the salad toppings
you'll see the salad fries,
where we blended, there (chuckles).
(Link laughs)
- There. (chuckles)
- It looks like a fried green bean.
- Yes. - No, it's certainly not that.
It's like eight different lettuces
that we blended up into a paste and then fried it.
You'll see.
- But why did you turn into an evil villain?
I don't understand that.
As you introduced- (imitates Josh)
(imitates Josh)
Wait til the boys try this one.
- [Josh] It was three weeks after I started working here
when the health insurance kicked in.
(laughing)
- I think this is exactly what the inventor of potato salad
didn't want. - Mm.
- You know what I'm saying?
- No. (chuckles)
(crew member laughs)
- [Josh] Oh, there's that balsamic vinaigrette.
I forgot to mention that. - Oh. Hey,
- There's balsamic vinaigrette.
- Balsamic vinaigrette is nice.
You know how you can get asparagus that's freeze dried
from fried and super crispy,
and it's good.
- They sell it as a potato chip alternative.
- Yeah. Yeah.
That's what this should be.
- Yeah,
but it's-
- It has too much of the water in it,
of the asparagus.
- It tastes like fish food, man.
And trust me, I eat a lot of fish food.
- [Josh] I know you do.
- I like black olives.
- Maybe I should go with a fork approach.
- [Josh] Get a full bite of the whole thing.
Get some eggs in there.
- Yeah. Thanks for the eggs.
- [Link] A little bit of egg.
Do you have a fork?
Do you want to do this?
- I mean, I'm sure I could find one if I wanted to.
- I'm trying to dodge the-
- Do I have to?
- Are the corns fried, too? - I will.
- [Josh] No, no.
The corns are fresh.
This is modeled after my favorite salad bar salad,
which is a, There's a little bit of everything.
(crew members laughing)
- Maybe you have to eat it all at once
to really appreciate it.
- Okay.
It did get better.
- [Josh] Uh-huh.
You have the eggs and the baby corns together,
that's the money bite.
- I did get that,
and that did help, but-
- This is the first time I've ever had a basket of fries
and I had one and didn't want another one.
- Yeah.
- I'm sorry, Josh. - Yeah. It's bad.
It's bad, man.
- You can have the rest though, Josh.
- And it's not even good for you.
8 out of 10 doctors still call this fries.
- Okay. Yeah.
- All right.
- [Narrator] Salad. Will it fries?
- [Both] No.
- They say anything is better fried,
but have they tried deep fried uterus
with blood dipping sauce?
These are the mother of all food babies, fries.
Josh, what did you do?
- [Josh] Well, we mostly took a pork uterus and fried it,
and it just looks like a curly fry naturally,
and we want to let the ingredient speak for itself.
And then we're serving it with, what we're calling,
blood ketchup, except it's mostly just blood.
- [Rhett] Oh, come on, Josh.
- [Josh] I'm sorry.
I'm not sorry. I'm really not.
- I can't decide if I want to eat it or crawl inside of it.
(laughing)
- This is like cheat day
for people who eat their placentas.
(laughing)
That's a trend. - Oh, my gosh.
- Oh, you're telling me that uterus
is naturally curly fried shaped?
- [Josh] I don't know much about women, but yes.
(crew members laughing)
- [Stevie] Guys, I had to eat this on Food Fears.
And it was, When Josh unveiled it was raw
and looking boiled.
This is better.
Think about when it's raw and floppy.
- Yeah. Well I want to give it a chance,
so I'm not going to dip it initially.
- [Josh] On the menu,
this is just called the Stevie Special.
(crew members laughing) - Yeah.
Well Stevie, you can have the rest.
- Yeah. Because when you put it in blood,
it's an instant gag.
- Yeah.
I mean, The only chance I have of getting it down,
is to just go straight.
- It looks like a-
- Does it have a springiness to it?
- Not really.
- Spring me.
- Dank it.
Oh, oh.
- Not really.
- It's petrified. - And sink it.
- Oh, God. - Uh-huh.
(crew members laughing)
- [Josh] Yeah. Texture was an issue.
- [Rhett] It's like trying to eat something
that's supposed to be attached to your car.
(crew members laughing)
It's like just going to an auto parts store
and just grabbing something off the shelf.
(crew members laughing) (coughs)
- It's plastic.
Yeah. It's like eating plastic.
(crew members laughing)
- My teeth are doing nothing to it, Josh.
- [Josh] We tried to tenderize the uterus
as much as possible.
Apparently it did not work.
- It's not going to happen, Josh.
I can't, I literally can't-
- You know what would help you?
Dipping it in the blood. - Oh, come on.
- It'll soften it. - It'll soften it.
- Dude, I can't. - It'll soften it.
- I mean, it's a great, it's like a garnish,
you don't have to eat it.
- But it's there. - Right. It's the parsley.
Oh, God. (gags)
(spitting)
I broke through to the middle of something.
- I mean, if you just, Just kind of,
- [Rhett] God. Why, Josh? - Dip it. Dip it, man.
- I'll dip it.
- No. Hold it in there.
That way it'll soften.
- Oh there's so, It's so much grabbed onto it.
- [Josh] It's wet.
- I can't tell if it's moving or if I'm shaking.
(crew members laughing)
- [Rhett] Okay. Go for it.
(gags) (crew member laughing)
(Rhett exclaims)
(gags)
- [Rhett] How did you, how do you, What?
- [Josh] I don't know, man.
Cooking's hard.
Sometimes the recipe doesn't turn out
how you think it would.
All you can do is go back to the drawing board.
Just try and do it again.
There's a couple changes, I think,
we could probably make in that blood sauce.
Maybe a little bit glistening or something.
I think the uterus could be a little bit more tender.
- [Rhett] How are you getting it down?
- I'm not getting it down.
- [Josh] Maybe some baking soda would've helped.
Could have softened it.
- I'm trying to keep my tongue out of the equation.
- [Josh] You can fill out a comment card
and give it to the crew.
- I'm very impressed. (gags)
I'm very impressed.
Just leave the, Leave the screen.
Leave the screen for that.
(crew members laughing)
Yeah. Thank you.
Yeah, yeah, yeah.
Yeah. Stay out off frame.
There you go.
- He's okay.
- It's not bad. (laughing)
- [Josh] Was it overcooked or undercooked?
- I couldn't tell you.
I have no way of determining that.
But Stevie, there's a lot left for you.
(crew members laughing)
- [Stevie] I didn't say that I liked it
and I wanted more, I just said-
- Okay. Well, alright.
- [Stevie] But I would like to let YouTube know
that this is perfectly healthy to consume.
- Yes. Thank you for that.
- [Narrator] Uterus. Will it fries?
- [Both] No. (buzzer sounds)
- Okay.
So we had a couple of winners today.
The beans and the - Oh, yeah. Yeah.
- The cake.
- Yeah. Yeah.
I think you could,
You could put a ink pin thing through this,
and then this could become a writing utensil.
- [Josh] Yeah.
That's yours to keep, too.
- Oh, thank you, Josh.
- [Josh] It's like a souvenir cup.
- Well, I was about to replace my shocks,
and now I'm not going to.
- You know what time it is.
- Hey, I'm Stevie and this is Luna,
and we just got a huge snow here in Wilson, North Carolina.
And now it's time to spin the Wheel of Mythicality.
- I was about to say,
she sounds like she's from North Carolina.
- Stevie. - She's from Wilson.
- If our Stevie would've stayed in North Carolina
that's what you'd be sounding like now.
Right, Stevie? - Just like that.
Click the top link to watch us match the loaded fries
to the country of origin in Good Mythical Morning.
- And to find out where the Wheel of Mythicality
is going to land.
- [Narrator] Thanks to State Farm
for sponsoring today's episode.