- Tis the season to leave things in Eggnog.
- Let's talk about that.
(intro music)
Good Mythical morning.
- Today we're getting wrist deep in some
month old eggnog.
You know the classic holiday drink
that tastes like an undercooked omelet
and smells like Santa's farts.
I'm a fan.
- Well?
In concept, I agree.
I mean, it lets you drink your breakfast for dinner,
but also get a buzz at the same time.
So in practice though,
I believe it's quite nasty.
- And that means leaving it out for a month,
is probably not gonna to help.
Because that is exactly what we did for holiday science.
So let us now head to the spooky shelf
that we leave things on,
which we call the shelf that we leave things on.
- Please Welcome back Our friend,
Mike McHargue from the cozy robot show.
Hey Mike. - How's it going?
- Its going good - Look at this
version 2.0 he's a animatronic
or whatever the word is.
(laughter)
- Well, he's still-
He's been robotic the whole time.
- Okay, Mike, - [Link] He's right here.
- Will you do the honor.
- They've done Coke, bleach, air, Guinness,
salt, pool water, nail Polish remover, mouthwash,
champagne, Shamrock shakes and Irish whiskey.
A 93 Infiniti G 20, Margaritas, dirt, wine,
glow sticks, citric acid, red bull, eggs,
febreze, coffee, pumpkin beer and hot sauce.
But today,
they're shaking things up in an egg-citing way.
It's eggnog time. (Rhett and Link laughing)
- It's time for-
- [Rhett And Link] left on a shelf, eggnog edition.
- we're going to guess what happened to things.
The mythical crew left in eggnog for a month.
I'm sure it's all going to be so pleasant.
- It's gonna smell real good.
- Oh, you got your smell-a-vision going?
- I am thrilled to say that I do not.
(Mike laughs)
- I think these right here are smellers
We're going to be piping in the smells to you.
- Yes
- For those of you who haven't had the pleasure.
Eggnog is a beverage made from eggs,
milk or cream, spices, vanilla,
and sometimes spiked with a little bit of holiday cheer.
Booze. - Yeah.
- But we're going to be tasting Virgin eggnog.
Actually, We're not going to be tasting this at all.
(Rhett laughing) I don't know.
I get in this mode - Please do not,
that could go very poorly
- After a month. We're not going to taste it,
but it's still Virgin. - It is Virgin.
- If we don't get more than three, right.
We're going to have to drink a full glass of thick,
non aged gluggy eggnog throughout Good Mythical More.
And I don't want to do that.
- Well I mean, I actually kinda think eggnog is okay
but after what I'm about to experience,
I do not want a glass of it.
- Mike, do you like eggnog?
- I love eggnog.
- Oh, okay - Its one of my favorites.
- So, so there's a little bit of a tension here-
- We're gonna put it right in your horn.
- In our motives.
- First up, we left a piece of eggplant,
and some sliced ham in egg nog for a month.
Which one totally shriveled up,
like my capacity to pay attention in a conversation
if I happened to receive a text message?
(Everyone laughing) I've been there.
I've done that.
Shriveled up? - Eggplant or the sliced ham.
Now. I mean, if you, if you were to feel,
feel of this, you can see how,
how it's it's very foamy.
- Yeah. Almost like you can make a loofah out of it.
So it feels like there's a
high shrivel capacity to eggplant.
- But if you feel of this,
Oh you could even cut it with your,
with your pizza cutting hand.
I mean, when's the last time you fondled some slice ham,
- I'm embarrassed to say. - [Rhett] Don't answer that.
Don't answer that.
- Very recently for me.
Very slimy, but very, very dense.
- What's your educated guess?
- It's incredibly difficult.
Again, like the eggnog is mostly water
because it's mostly milk.
Milk is slightly, slightly, slightly, slightly basic.
You know?
I think what we're going to see is probably some shriveling
on the eggplant just because of rotting.
I think it's just going to rot in the eggnog.
- Eggplant in eggnog.
That is our answer.
- Okay, here we go.
- [Link] Oh my gosh. A lot of curdling.
- [Rhett] So both of them have spoiled.
- All right.
You open now one I'll open this one.
(Mike laughing) - It's terrible.
- I mean, I can look at the ham and tell you
that it's not shriveled. - Just open it, for science.
- Oh god.
Oh!
- Oh, there was a fizz.
- There's pressure in there because of-
- So what you're seeing is anaerobic decomposition
bacteria had to do what they do,
without a supply of oxygen.
So you have some truly nauseous chemical byproducts
from that process.
- Now, Mike,
what's your actually seen is a dude unable to open a jar,
but unwilling to ask for help.
- That hams in good shape actually.
- Son of a-
all right, I've done all the hard work.
I've loosened it.
- Okay.
(mike laughing)
- Oh gosh that is nasty.
(Rhett grunting)
(Link screams)
- Can't be done.
(laughter and continued grunting)
(Link screams and claps)
- Well done Rhett.
- Oh, it stinks so bad. What?
- Here,
its a shriveled eggplant. - I can't even smell it,
and I am grossed out.
- Oh gosh! The way it just, (Rhett gags)
it kind of smells like a cheese factory.
If you, if you get it in the right place
in your like library of smells,
it actually is not horrible.
It's just smells like really, really, really strong cheese.
- But why did it turn as pink as the ham?
that is wild.
- I think the skin,
the purple skin of the eggplant has leeched through,
into the fruit body.
- We were right. Let's move on.
- I use words like fruit body when Mike's around.
- We eggnogged the Cadbury egg in its wrapper,
and also some Ghirardelli peppermint bark,
in its wrapper. - That's a good thing.
- So which items foil packaging.
- [Rhett] Oh. - Swelled up like,
my hemorrhoids when I stayed on the toilet
to finish watching Emily in Paris.
(Rhett laughing) - Oh.
- Is it the Cadbury egg or the peppermint bark foil?
- Well, I mean again - swell up?
- my non-scientific just layman's perspective,
is that this is not sealed,
its just wrapped. - Right
- But this is sealed.
So it's gotta be the one
that can actually hold some pressure.
What's causing it to build up? - Mike, you agree with that?
- This is your greatest risk of foodborne illness,
of anything you've left on a shelf so far.
So just everybody being really careful.
- [Link] So make Chase do everything.
- The peppermint bark should be shelf stable.
It shouldn't be rotting in its package.
Unless there's been some intrusion,
like the glue is broken down from being wet that long,
at which point I could see it kind of getting puffy.
The Cadbury creme eggs packaging is not airtight,
but if the egg itself, for some reason as swelling,
then you could see that happen.
But I can't imagine a mechanism of action for either.
- It feels like the ingredients in a Cadbury creme egg,
have more capacity to do it
than just a peppermint bark right?
- [Link] Yeah.
- That's what it seems like to me as well.
- We're going with the egg. - We're going with the egg.
- But this is, I have no confidence in this.
(Mike laughing)
- [Link] Oh my gosh. It's right here on top.
- Okay. So we're going to be able to,
you're going to be able to tell immediately if that thing
has swollen up at all and then,
I think you might have to pour out the Cadbury egg.
- Fine.
- [Rhett] They look exactly the same.
- [Link] The eggs haven't changed at all.
I think, I think we failed.
- You're telling me that these things pillowed out?
Oh they did look at that.
- That thing is, look it. - It is.
Can you see how big that is?
- Yeah. That's huge.
Can we do an autopsy? Can we.
- [Rhett] Yeah, we, we have to.
- get the, get the, yeah get the scissors.
- [Rhett] I'm going to pop this thing.
- Fascinating.
and peppermint bark is really shelf stable.
- Yeah. It's- look.
The peppermint bark is untouched.
It's simply air expanded inside there.
But the peppermint bark looks,
as if it just came right off of the shelf.
Look at that.
- Yeah, it did.
- Nothing happened to it. It just puffed it up.
- I don't even have a theory.
- So like there's a negative.
So what happened is the same thing
that happens in a chip bag when the you know,
when you go up in altitude
and the pressure decreases on the outside.
So how did that happen-
- But the pressure didn't decrease.
That's what confuses me.
- Lets just move on,
and forget this ever happened.
- Its a holiday mystery. - We got it wrong.
(Mike laughs)
Quick reminder,
go over to the mythical kitchen channel and check out
mythical chef Josh recreating,
fast food items in exorbitantly expensive versions.
- Yeah, That's one way to describe it.
- We're spending lots of money
and making some expensive stuff over there.
Check it out.
Mythical kitchen channel.
- Okay, The mythical crew left Coal in eggnog for a month.
And apparently,
they have been holding onto some dead bugs
the past few months,
leaving the same exact bugs,
the same bugs in Febreze for a month,
then coffee, then pumpkin beer,
then hot sauce, And now eggnog.
it's a dead Bee and a dead Beetle.
- They've been, they've been through the ringer but,
- [Together] nothing has happened.
- And apparently either something happened now,
or nothing happened and they
just want to talk about the bee.
- Right so between the coal and the bugs,
which one smells just completely stinking awful,
like a subway sandwich shop.
(laughter) - They do smell weird.
- Yeah! - [Link] They really do.
- But it's a little bit of a nostalgic smell.
- You know what else is nostalgic?
You know, and it's, it's the holiday season.
I thought I might take it up a notch and give you Whoa,
- Whoa. You really took it up a notch.
- I missed a little but.
- Oh thank you.
- Look at that, you're deliberating.
You know, this should help.
Help with the deliberating.
- Funny thing is Link,
You know because of the holidays
I had the same exact idea.
Same exact idea.
Yeah. How's that creamy egg?
Oh, and Mike,
I don't want you to feel left out because,
you know you're here and it's the holiday, So.
Straight down the hatch.
(Can hissing)
- Hmm. Creamy. - How is is?
We're like Pixar up in here.
- The eggnog- the eggnog already stinks.
- So I think we're being asked for a unique,
terrible smell.
I don't see how adding a small bit of biological matter is
going to change a fundamentally biological process.
So I think from elimination,
something unexpected is going to happen with the coal.
- [Link] Alright we're saying coal.
- The coal, we're gonna-
- [Link] I'm not gonna argue with that
- Have some stanky coal.
- [Link] Yeah lets do it.
- Okay so-
- I mean, I think they're both going to smell terrible.
It's just does the coal,
change the quality of the terrible smell?
- [Rhett] Okay. So these are our bugs.
- Oh my gosh. What?
Oh, the, the bug is, is attached.
Look. - Nope. This is the Coal.
- Yeah. The bug is attached right there.
They're attached to the top.
- [Rhett] They don't smell good.
- it's all gonna smell horrible.
Unless like some weird activated carbon effect
kicked in and re-
- Oh you know what?
The coal made it smell like regular eggnog.
- What?
- Like it doesn't smell-
- Activated carbon,
it filtered it. - Yeah. Just take that.
- It's it just smells like, almost like nothing.
- [Stevie] Actually we were going for the coal,
because it nearly made Chase vomit last week
when he opened the control.
So I don't know what has happened in that period of time.
- No okay, I'm not joking.
Chase something might be wrong with your nose,
or potentially with that particular one that you tested.
- Let's talk about the important thing.
- Oh, that stinks.
- I'm incredibly high on whipped cream cans.
(All laughing)
- Okay, Mike.
I mean, we, we already lost,
we're going to have to enjoy some eggnog,
in good mythical more.
Which I don't know. It depends on if it's, if,
if that was your desired outcome.
So be it.
But let's just do this one just because it's here,
and for Christmas science.
- Yeah. Christmas science.
- Yeah. We put a salted duck egg,
which apparently is a duck egg
That's been brined for weeks.
So it's been left in salt water for weeks.
And then it's been left in eggnog for a month.
- Oh, it got better.
- Also a salt lick, you know, for the deer.
Which one will I be able to easily open,
like a credit card in Nana's name?
(Laughter)
- You still got that credit card in Nana's name?
- All right so we-
can I open the jar?
which I've already determined that
I have a difficult time with that.
Is it the salted duck egg or the salt lick?
- Okay.
So obviously the ones where there's been some sort of
more fermentation and a pressure has increased,
it's harder to open, right?
So the egg is much more likely to have something ferment.
Where the salt is going to,
isn't that going to counteract the process?
- Yeah the salt is in fact likely
to have more of a counteracting effect.
Like we saw with the coal,
salt is a preservative.
That's a lot of salt.
So it's going to reach kind of the maximum salinity possible
for that solution.
I would expect you're right, Rhett.
- Hey, hey, hey, hey!
- Okay so we are going with the egg.
- But I've been wrong, like multiple times.
- [Link] Yeah you haven't been that helpful today.
- And I've been wrong quite a bit.
- I'm going to go with the salt lick.
I'm going against both of you guys,
because nothing's at stake anyway.
- Right, this is just, just for pride.
- This is for me to get a moment.
- Well, only one way to find out.
- Well, and I got to say, if we did, you know, 20 jars,
would you consistently find that one of these was more
difficult to open than the other?
I'm not sure that would be the case.
- Well, okay.
Let me make an observation.
There's a pressure buildup in the one on the left,
it's built up so much
that it actually completely broke the seal.
So all bets are off at this point.
- So I'll start with the salt Lick.
Oh, that was, easy.
- Yeah
- So I was right guys eat that.
- You were wrong.
- I said the salt Lick
- We said the one that would be hard-
- We said the salt lick
- We said the one that would be hard to open is the egg,
And the one that would be easier to open-
- Well, you didn't answer the right question.
- Okay. (Mike laughing)
- So we all agree. - We agreed.
All right.
Yeah. I can't open this.
Oh. I just opened it because,
in between- I got a little spray on my hand,
in between. Oh my gosh.
Look - [Rhett] there's so much-
- [Link] It's starting to ooze through.
- [Rhett] There's so much that happened over there.
- Oh gosh.
That's revolting.
- [Rhett] Okay. So I mean.
- [Link] look at that cheese.
- So this one shouldn't smell bad though.
The salt one.
- I mean I don't think it's going to
smell like a spring day.
- There's mold on top.
- It smells crazy.
Like totally different than
everything else that we just smelled.
- Whoa
- Like what is happening?
- That is it's. I think it's, it's,
you're smelling mold.
- It doesn't smell like anything else.
- It looks like brains.
Look at that. Look at. You See the top that?
- [Rhett] Okay. - [Link] And even that.
- We didn't win. We're going to have to drink the eggnog.
In the meantime, you should check out Mike's show,
The Cozy Robot Show on YouTube.
It's also available as a podcast and you can also catch him
in a brand new series, Rhett and Link ask Mike,
over on the mythical society.
- That's right.
- We also left Links glasses in eggnog for a month.
- Huh?
So that's where those have been.
(Mike laughing)
- Thanks for subscribing and clicking that bell.
- Now you say, you know what time it is?
- You know what time it is.
- I'm Denise
- And I'm Eileen.
And we're riding the ice carousel on Tolman pond,
in beautiful Nelson, New Hampshire.
- [Together] And it's time to spin the wheel of mythicality.
- I had no idea what was happening until-
- Ice carousel?
- So the whole piece of ice is slowly moving.
All right, click the top link
to watch us have some scientific fun with eggs,
in good mythical more.
- And to find out where the wheel of mythicality is going.