- What if you had to eat Skittles for every meal?
- Let's talk about that.
(gentle upbeat music)
Gooooood Mythical Morning.
- Hey, Rhett.
- Hey, Link.
- If you could have one food and only one food
for breakfast, lunch, and dinner every day-
- Okay.
- For the rest of your life, what would it be?
Say Skittles.
- It would, what?
- Say Skittles.
- I don't want to.
- Just say it.
- Skittles?
- Wow, that is so boring.
I can't believe you would say that.
- I didn't want to.
- But what if you could take Skittles and transform 'em
into breakfast, lunch, and dinner meals of your dreams?
- Well, then I actually might wanna say Skittles.
- Oh good, then say Skittles.
- Skittles.
- Now you're talkin'.
It's time for All Day Buffet: Skittles Edition.
The Mythical Kitcheneers have accepted our challenge.
They have taken the rainbow of Skittles,
not a sponsor,
and turned it into a breakfast dish,
a lunch dish, and a dinner dish.
- And we ain't talkin' about just skittlin'
some Skittles on top of some food like a bunch of chumps.
- Uh-uh.
- Not a bunch of chumps around here.
- We told them, hey, don't just be skittlin' some Skittles.
- Yeah.
I think they answered the call
because each of these dishes is infused with a heart, soul,
and spirit of Skittles and to see
if we can truly eat a good Skittles meal
for every part of the day.
- Wow, that sounds very metaphysical.
- Yeah.
- All right, at the end of each round,
we're gonna decide if Skittles can work
for its respective meal
by declaring all day buffet or no way, Jose.
So let's see what we've got in store for us for breakfast.
- [Rhett] Oh, I have a drink!
- You got, okay.
Okay, so we each got a drink.
Look at this.
This is very Seussian.
- Oh, your thing made a really high pitched noise.
(cloche ringing)
And now a low pitched noise.
- Oh, we have some-
(cloche clanking)
- We have some-
- This appears to be some sort of biscuit and gravy.
- Josh, what did you do?
- Oh.
- [Josh] I made biscuits and gravy.
Yeah, we infused a bunch of grape Skittles,
the purple ones, into biscuit dough,
and then cooked that off.
And then we made a lemon Skittle sausage gravy.
- Cooked it off?
- [Josh] Yeah, we cooked it on,
cooked it off, whatever you want.
- Yeah.
- [Josh] We cooked it.
- Whatever you want, man.
- [Josh] We cooked it is what I'm sayin', in like a oven.
- Cook on, cook off.
- [Josh] And then we have a strawberry Skittles latte
with foam strawberry Skittles milk.
- [Link] Okay.
- So were any Skittles harmed in the making of these meals?
- [Josh] Thousands.
The things we have done to these Skittles, Rhett.
- I'm sorry if you're a Skittles rights activist.
You're gonna wanna look away.
- Should we start with the drink?
I think I feel like taking a sip first.
- Okay.
- Why are you lookin' at me like that?
- Well, I gotta just be, I gotta admit-
- We can start with the biscuit.
- Can I just say I don't like Skittles.
Now, you know that for me
that doesn't mean I don't like 'em,
it just means I like everything
and you could throw a bunch of candy at me
and the only ones I would catch in my mouth,
I don't think Skittles would be some of 'em.
The only time I eat Skittles is if somebody else gets 'em
and offers them to me 'cause I never say no
to food unless it's poison and I know it.
Like that one time in '73.
- What if you think it might be poison
but there's gravy on it?
- I'll probably eat it.
- Yeah.
So I'm hoping that this could like change my perspective.
- I agree.
Yeah, I don't find myself eating Skittles either.
- Hey.
Hold on.
What if that happened?
You know, somewhere in the universe, that happens,
it's happened where two people were trying
to toast each other and they couldn't get the timing right
and it would be like this and then it would be like this.
Theoretically there's someone-
- Two North Poles.
- Somewhere.
According to the multiple world theory,
there's someone stuck in this state of toasting right now.
- Let's drink this.
- Oh, okay.
Oh that's sweet, Josh.
- Wow.
- [Josh] Thank you.
It's a lot of Skittles in there, man.
- It tastes like strawberry milk.
- [Josh] I mean we-
- Hot strawberry milk.
- [Josh] We infused the Skittles with the milk
and then strained that off,
and you really get a lot of flavor on there.
- But I mean, there is, there is coffee in here, right?
- [Josh] Oh yeah, it's like a full doppio shot
of espresso in there.
Why did I say the Italian word?
Why did I do that?
- [Link] This is good.
- Because we instructed you to do that.
Always speak in Italian when referring to coffee beverages.
- Strawberry latte.
I mean-
- That's so good, man!
- Does Starbucks have that?
Do they have a Skittles latte?
- They probably need to do a collab.
- Oh, okay.
So this is working so far.
I mean, definitely.
Now this is kinda scary.
I mean, I've definitely seen preschool vomit
that looked like this.
- [Rhett] Yeah.
- Like you eat enough crayons.
- This is like something you get dumped
on you at the end of "Double Dare."
You know what I'm saying?
Like it's got that shade.
I have never put anything in my mouth with this,
this color scheme.
- So what do we expect?
Like a, is it a grape biscuit?
What do you think we're gonna taste?
- [Josh] Mm, yes.
(crew laughing)
- First thing that happened to me was my brain said no,
spit it out.
The gravy's nasty.
- Something about fruit gravy.
- That is nasty, man.
- It's just-
(Josh gasping)
Fruit-
(Josh gasping)
Hold on, they're, you're offended?
- [Josh] We love the gravy.
For the record.
- Trevor is really upset.
- The biscuit is good but this gravy
is absolutely nightmarish.
- [Josh] Okay.
- Is that lemon?
- [Josh] Yeah, it's lemon, man.
It's the yellow Skittles.
- Oh my gosh.
- [Josh] Well, think about the perfect intersection
of like a sausage and a lemon pudding.
- Okay, I'm gonna try to,
I'm gonna try to give it a chance.
- Those are parallel roads, man.
- I'm trying to give it a chance, just straight up gravy.
But there's actual meat in that, right?
- [Josh] Well, there's a lot of meat.
- I mean, sometimes you've gotta really
change your expectations.
- It's not horrible.
- Your tongue's gotta be ready.
I mean, it's not, it's not getting any better.
- But this drink is really good.
Can you make just a meal out of a drink?
- Mm-mm.
This is helping cover up this hurt, but-
- This is so good.
Does it outweigh that?
Does it make it breakfastified?
- No, because this is your main thing.
- Okay.
- We got two more meals, but Skittles for breakfast?
- [Rhett and Link] No way, Jose.
- Oh, it looks like one cloche lunchtime.
You get nothing!
- Hmm, I'm a little bit sad.
Maybe this will make me happy.
- I will share.
- Ho ho ho ho ho!
Is that a green grilled cheese?
- [Josh] Man, nothing gets by you, Rhett.
(Rhett laughing)
- Look at the vibrance of this.
That is impressive, dude.
- Woo!
- Now this is what I'm talkin' 'bout!
That is, I mean.
- [Rhett] Is this lime flavored?
- [Josh] It is lime, yeah.
We found out you can just really blend Skittles
with flour and use Trevor's baking skills
to turn that into a nice sandwich loaf.
- [Link] And what about the cheese in there?
- [Josh] Well, pretty similar method
to the bread except cheese.
- But it's all lime.
- [Josh] It's all lime, yeah.
- All lime, all the time.
- Smell that.
- I did and it's got like a,
I haven't ever had a grilled cheese and thought,
this could use a little lime.
That just never crossed my mind.
But, well, okay, what about this?
The dippin' soup.
- [Josh] So the dippin' soup,
that is a strawberry tomato soup.
- Wow.
- [Josh] We just melted down a bunch
of Skittles into a nice homemade tomato soup.
- Man.
- So you went with the red, because-
- [Josh] Yeah, that was the theme.
- [Link] There's some hope here.
It's like, you know-
- [Josh] One might have thought we'd go
with yellow for the grilled cheese.
Nope. - Yeah.
- [Josh] Didn't.
- I mean, but it's, it is fun.
It is fun.
- Well, this is the thing.
You remember-
- Are we dipping first?
- When we used to eat school lunch.
I know you'd brought your lunch and I ate the school lunch,
like a fiend.
- My thermos game was so on point.
- And my mom would be like,
"Oh, it's October.
They're having scary spaghetti this week."
And I would think that it was gonna be
like a different color or whatever,
but it really it was just the same thing
and I was always disappointed.
But this is what I was expecting.
Some like-
- Lunch ladies ain't got time for food dye.
- Colors to throw you off a little bit.
- You think they're melting down Skittles
in the back of the elementary school parking lot?
- If I was a lunch lady,
I would make that scary spaghetti.
I would make it my mission to make the spaghetti
as scary as possible.
- You don't know how hard it is to be a lunch lady.
- I'm sure it's really difficult,
but I'm I'm just saying I would commit myself to that.
- [Link] So you recommend a dip and eating it all together?
- [Josh] Oh yeah really shlurp the soup outta there.
- [Link] Shlurp.
'Cause you know, you typically,
you play that game.
It's like, if you could only eat one food
for the rest of your life, what would it be?
Of course I've never said Skittles.
- I think we've played that game, yeah.
- You never said Skittles, though.
What was your answer before it could be Skittles.
- Beans.
(Rhett crunching)
- Man, it is so candy forward, this right here.
- But it's kinda nice.
I mean-
- It is, I mean, just picture,
well with your mouth,
picture with your mouth.
That's like imagine taste.
The sweetest tomato soup you could ever taste.
That's what's happening down here.
- I think the way you picture something in your mouth
is you just lick it with your eyes closed.
- Okay.
I'm gonna go in again.
It's just so, it's so, so sweet.
- It feels like if just a grilled cheese sandwich-
But it has to be.
- And tomato soup it would be better than this.
- Yeah, that's not a fair comparison.
- But that's not what we're doing here.
- You have not improved.
I mean, yeah, we just,
I mean, you're on a deserted island or a desert island.
- Well, no, a desserted.
- All you have is-
- Literally a desserted island.
Everything has Skittles in it.
- You have other things,
but you have to put Skittles in it
because there's some sort of island God.
- Yeah.
- Who's making you.
- It's a dessert-ed island.
That's what I'm trying to say.
- Oh!
- Sometimes you just gotta grab him by the horns.
- Grab me by the horns.
- Sometimes you just gotta grab him by the imaginary horns.
Well, hold on, hold on, get closer.
I gotta get your horns.
How big are your horns?
Your horns come out here like this?
- My horns aren't up here, brother.
- [Josh] What?
- That's a horn.
- Right.
That's the only horn I got.
- Well, I'm not grabbin' it.
- I mean, it's not, I can keep eating this.
I could eat the whole thing.
- I can keep eating this.
- I mean, sugar rush.
- How's that for an endorsement?
I can keep eating this.
- I like the vibrant colors.
The island gods are happy.
So, for lunch.
- [Rhett and Link] All day buffet.
- Whoa!
Oh, gotcha!
Did I?
Candy is not the only sweet treat in town, y'all.
We wanna let you know in this week's episode
of Inside Eats,
which is our television show on Food Network
and Discovery+,
we visited Coolhaus ice cream's headquarters.
Coolhaus is the most innovative ice cream shop
on the planet, potentially.
But we visited and we wanted to see how much farther
we could push ice cream flavors than even they do.
There was a competition involved.
I will not spoil who won,
but he is a host of Good Mythical Morning.
- So I always like to get into like the emotions
of ice cream.
Foods and experiences that evoke something that's memorable.
What are those top things for you?
- Meatloaf.
- Okay, let's put a pin in that.
What else?
- Pot roast.
- Disgusting.
- How do you feel about onions?
- If it was caramelized it could work, yes.
- Okay, so when I think onions-
- Love onions.
- And cheese.
- I think I know where you're going.
- I start beginning to, okay.
- Yeah, ready?
On three.
- [Both] One, two, three.
French onion soup.
- Yep.
- I knew it.
- Did they hear us?
Is this what your strategy is?
Just listen to what we do?
- You kinda yelled it after like counting down.
- [Rhett] Be sure to watch this all new episode
of "Inside Eats with Rhett & Link" this Sunday
at 10:30 p.m. on Food Network and Discovery+.
- Yeah!
All right, it's dinner time.
Let's see what we got.
- Ribs!
- Drinks!
- Is this ribs and mashed taters?
- [Josh] It sure is.
- Okay.
- [Josh] Yeah, we did the orange Skittles on this one,
which is orange flavored.
And we put that into a mustard
and vinegar-based barbecue sauce.
- Ooh, that's gonna be good.
- [Josh] Some grape mashed potatoes.
- I don't know about those.
- [Josh] Yeah, me neither, man.
- Grape mashed potatoes
- [Josh] And the soda,
this is actually what the whole rainbow looks like
when you blend it together.
- Oh, every flavor of Skittles just makes brown.
- [Josh] All. It's all flavors.
- [Link] Yeah.
All right, let's, you wanna take a sip?
- I want go for the ribs, man.
- Oh you do?
You wanna, yeah, we can wash it down.
- Yeah. I mean, look at this ribs.
- I'm gonna move this over a little bit
so that I don't, you know.
- And that's a spare rib.
- Do my thing.
- [Josh] Mm-hmm.
- Look at that.
Look at that.
- Why do they call 'em spare ribs?
'Cause are they extra?
- [Rhett] You can take 'em or leave 'em.
The cows don't need 'em.
They're redundant.
- What are you doing?
You're pulling it apart with your hand?
I'm just gonna bite it.
- Mine, oh, so hot.
(crew laughing)
(Link slurping)
- Oh, man.
Now this is the first thing I've tasted, Josh.
- No, it's not.
We've been eating a lot of stuff.
- Ever.
- That is good?
- Where I would just think-
- That's immediately good? Yeah.
- This isn't like got Skittles in it.
This is just good ribs.
- [Josh] Yeah, I ate six of these bad boys
about 20 minutes ago.
I don't feel so good.
- Okay, well, I'll go easy.
- Yeah, you can get away with a super syrupy sweetness.
- [Rhett] The orange, the orange flavor.
- There's a hint of orange in there that really works.
Listen to us.
We should have a show on Food Network.
- Yeah, we should.
You see,
that's how professional food hosts say things.
It really works.
It really works, Link.
- Your lips are glistening with the hint of orange.
- Yeah, I do that for TV.
I've been getting my lips real shiny for TV.
They say that-
- [Link] Not an internet thing.
- Internet, you got dull lips.
TV, you gotta have shiny lips.
I don't know.
I don't know why.
- Mm, that's good.
I'll save that for later.
- Okay, and then we got some mashed potatoes.
- Oh yeah, where's my spoon?
Maybe we started with the only thing that made sense.
I don't know.
- You eat mashed potatoes with a spoon?
- Yeah.
I mean, why eat 'em with a fork?
You don't have to stab 'em.
You scoop 'em.
- Nick, he's like yeah, that's normal.
Everybody else is like, nope.
- [Stevie] I think we've talked about the spork
versus spoon for mashed potatoes
and I can't recall where we landed.
Ooh, we did not land with that place.
- I understand that a spoon might be superior just
for this one thing,
but it's usually on a plate with a bunch of other things.
- [Stevie] I'm team fork.
- You know what I'm saying?
- [Stevie] Yeah, I got you.
- Wasn't that great?
- It's too wide.
No, it was grape.
And that's why I didn't really like it.
(crew laughing)
- And the grape is so strong.
Man, oh, oh.
- Again, the inner lunch lady in me-
- [Link] What in the world?
- That wants to make things weird colors in October.
- Come out, little lunch lady.
- It doesn't take much to get my little lunch lady
to come out to play.
And she's out and she's happy.
And she likes grape things.
She likes purple things.
And so she's willing to let the-
- This is strong.
- She's willing to let the strong grape abide
because those ribs are so good, man.
So good.
- Yeah, if you were like,
it's grape day and then you ate that,
you would, you'd be like, okay, lunch lady delivered.
That's what you're saying.
- Can we call 'em scary taters?
- It's grape.
Grape has nothing to do with scary.
- But you would be scared of those.
- I can't eat a third bite, that's for sure.
- Call 'em Grimace, Grimace taters.
- So we're one for two in my brain right now.
- This was Grimace, kids.
That's what makes it scary, is this was Grimace.
Just a second ago.
It's good in the orange stuff.
- No, Grimace didn't die,
they just shaved him off, you know?
- Yeah, yeah, right.
He's constantly growing.
He's like a mushroom.
What is Grimace?
Didn't we talk about this before?
He is a thing.
- He was a-
- He's a taste bud, right?
- That's what it is.
He's a taste bud.
All right, let's try this.
Dink it and drink it.
- That just tastes like a nice, fruity soda.
- It tastes artificial.
Is there something else added?
- [Josh] Are you implying that Skittles are natural
and we added artificial flavors to it?
- It doesn't taste like the real fruit
that I know Skittles are made of, Josh.
It's like, dude, this is-
- All right, fair enough.
- It tastes like every soda on Earth.
- Fair enough, island God.
- It's pretty good, though.
It just tastes like a real,
it tastes like something,
it tastes like something you'd make at a fountain.
- Yeah.
- When you put everything together.
- But, but it ain't bad.
So this is definitely two for three.
But the ribs are so good.
I mean, TGI Fridays is our,
they're just like,
they can't contain themselves right now.
- Right.
- They want in on this.
- Skittle ribs.
Skibs.
- And so, I'm happy.
- Skibs, they won't give you the skids.
- Are you happy?
- I'm very, very happy.
Two outta three.
- [Link] Skittles for dinner.
- [Rhett and Link] All day buffet!
- Hey, I think you've changed my whole perspective
on Skittles, Josh.
- I'm going, I'm going to the Skittle island.
- Join us.
- Yeah.
- Thanks for liking and subscribing and clicking that bell.
- Clickin' the bell.
You know what time it is.
- Hi, I'm Corie with the E at the end.
This is Rach,
and we're from Kansas,
and we're eating croissant DiGiorno pizza with Skittles.
And it's time to spin the wheel of mythicality.
- I like how he said it like he was doing something wrong.
- He was.
- You are, sir.
Click the top link to watch us find out
which candy has the most satisfying snap!
- Okay.
- In Good Mythical More.
- And to find out where the wheel of mythicality
is gonna land.
- [Rhett] Be sure to watch the all new episode
of "Inside Eats with Rhett & Link" this Sunday
at 10:30 p.m. on Food Network and Discovery+.