Who Makes The Best Fish Sandwich?

Metatube

Today, we're making the best fish sandwich as judged by Sporked's Jordan Myrick!   Join the Mythical Society for access to never-before-seen footage, exclusive merch, sneak peeks, original series, and much, much more: https://www.mythicalsociety.com   Get your tickets now for Mythical Kitchen's first live show, Survive the Mythical Kitchen! Available now at https://www.MythicalKitchenLive.com/  Get March's POTM now at https://mythical.com, available for 24 hours only!  Don’t miss our weekly podcast, Ear Biscuits: https://applepodcasts.com/earbiscuits   This is Good Mythical MORE, the show after the show. Watch today's main show, Good Mythical Morning: https://youtu.be/Q_mefMVL9LU  Pick up official GMM and Mythical merch at https://mythical.com and https://www.amazon.com/mythical  Submit your Wheel of Mythicality intro video here: http://bit.ly/GMMWheelIntroSUBMISSIONS  Want to send us something? https://mythical.com/contact  Get a copy of our novel, The Lost Causes of Bleak Creek @ http://www.bleakcreek.com  Check Out Our Other Mythical Channels: Mythical Kitchen: https://youtube.com/mythicalkitchen Rhett & Link’s Wonderhole: https://youtube.com/rhettandlink Good Mythical Morning: https://www.youtube.com/@GoodMythicalMorning  Check out Sporked, Mythical's website dedicated to helping you find the best food on the shelves! - http://www.sporked.com  Follow Mythical: Instagram: https://instagram.com/mythical Facebook: https://facebook.com/mythical Twitter: https://twitter.com/mythical TikTok: https://tiktok.com/@mythical Website: https://mythical.com   GMMore #2783  Intro Motion Graphics by Fantoons https://www.fantoons.shop/

Transcript

00:00Welcome to Good Mythical More, we are going to construct an amazing fish sandwich.

00:11Amazing.

00:12We're going head to head. Let's see what happens.

00:15But first, let's name a pet. This one was submitted by Yvonne.

00:21Ooh, look at him, he's a big butterball.

00:24Porky.

00:26Um... um...

00:29Um... um...

00:31Flea... fl-fl-flea... flicker?

00:34Fleaflicker. A football play we all know and love.

00:37Yeah, yeah.

00:38Jacks.

00:40We weren't close on that one.

00:41Alright, nice blanket.

00:43There's legs under that blanket.

00:45Nice blanket! Let's bring in Jordan!

00:48Ma-ma-ma-ma-ma-ma-ma-ma-my Rick. You're Rick.

00:51Everybody's Rick.

00:52Oh, so true.

00:54Hello, everybody's favorite Rick.

00:56Yeah.

00:57Jordan Myrick.

00:58It's me.

00:59Did you lower yourself?

01:01I tried to lower it a little bit

01:03and then really got it down there.

01:05Come on up.

01:06Better?

01:07Yes.

01:08Okay, okay, okay.

01:08And I didn't know if that was an animal,

01:11but it's just a print.

01:12What?

01:13It's a cool print.

01:14I thought it had animals on it.

01:16Oh no, it's like, I don't know,

01:17kind of camouflage maybe?

01:18It's like you're hiding in like a,

01:21what kind of forest would that be?

01:23A forest of animal crackers in the shadows.

01:28Yes, Link.

01:29And that's why I bought it.

01:30Now this, tell us what this is.

01:32Are you a fish sandwich person?

01:33You know, I think I like the best version

01:36of a fish sandwich.

01:38I would say my favorite food,

01:40one of them at least, is a shrimp po' boy.

01:42Ooh, I had the best one I've ever had

01:44out in Joshua Tree.

01:46What?

01:47Yes, so weird.

01:48Okay.

01:49I know.

01:49I wanna know more about this.

01:50Never heard that before.

01:52It's a,

01:54God, what's it called?

01:55Copine.

01:57I've been there.

01:58I went there with my mom last time I went to Joshua Tree

02:00and I had this like really good chicken soup

02:02with a biscuit on top of it.

02:03And they're just open like three days,

02:06four days out of the week,

02:07and I think it's woman-owned.

02:11Ever heard of it?

02:13That's incredible.

02:14I have to go back and try that.

02:15You said that like you should get some credit for that.

02:17I patronize the woman-owned restaurant.

02:20And by the way, it's woman-owned.

02:23And I went there.

02:23Do you know who owns it?

02:24Women.

02:26And I loved it.

02:28And they might be lesbians.

02:32Let's take me out to the field to find out.

02:34Lots of energy.

02:36Lots of.

02:37Lots of energy?

02:38L-word energy.

02:39Wow, lots of L-word energy.

02:42Okay, explain.

02:43Yeah, I wanna know what specifically, who specifically.

02:46How does that translate to a po' boy?

02:48There's so many characters on that show.

02:50Oh, I haven't seen the show.

02:52He just means the L-word in general.

02:54The L-word in general.

02:55Got it, okay.

02:56Not the show.

02:57Oh, just the L-word in general?

02:59Yeah.

03:00Are we not allowed to say it?

03:01Lesbian.

03:01Oh, okay.

03:02What's a lesbian shrimp po' boy?

03:04Like, what's different about them?

03:05The shrimp were smaller.

03:06We're not allowed to explain it on camera.

03:07They were smaller, they were pinker.

03:11I mean, they were.

03:12This is weird.

03:13They, yes, it is, I believe, a lesbian couple,

03:18but the address is on Old Woman Springs Road.

03:23See?

03:23Yep.

03:24Damn, and serving a pink shrimp po' boy?

03:27Wow.

03:28Back to this, though.

03:29Okay, these are fish sticks.

03:29So that's the best, that was the best.

03:30Everything there was amazing.

03:32That sounds so good.

03:32Go.

03:33I gotta go.

03:34So I like, I feel like the best,

03:35like if I had a really nice brioche bun,

03:37freshly fried, beer-battered fish, I would love it.

03:41I'm not like a fish filet guy.

03:43Okay.

03:44If that makes sense.

03:45Yeah, I get it, I get it.

03:46But if you have to buy one,

03:47Spork is recommending this one?

03:48These are fish sticks that are actually extremely delicious.

03:51They're very tasty.

03:52Okay, so we're building a sandwich with fish sticks.

03:53Starting with fish sticks.

03:54Oh my God, they have a dog photographer

03:57in, that like, is in the patio at the restaurant.

04:00See, I told you.

04:01L-word energy.

04:02I was about to say, you could have just said that

04:03and I would have known it was a lesbian-owned business.

04:04Right.

04:05Okay, dog photographer.

04:06You go first.

04:07Oh, I'm up, okay.

04:08Why haven't I looked at my options here?

04:10Yeah, we got a lot of stuff going on today.

04:13So, so bread is part of a sandwich.

04:18What do we have over there, Link?

04:19We have bread.

04:21But what kind of bread is that?

04:23Crafted, nature's own.

04:27It says crafted.

04:29Yeah, so you got like a sliced bread

04:31and then we got like a bun.

04:34I'm going with the bun.

04:35I think a fish sandwich should have the bun.

04:36Well, I'll go with the crafted.

04:39I have to.

04:39No, you could have waited.

04:41No, because I know what he would do.

04:43I would have double-breaded.

04:44You would have taken it.

04:46That wouldn't have been smart on your part,

04:47so honestly, he saved both of you just now.

04:48You wanna make a fish double down?

04:50He just saved both of you.

04:51Okay.

04:52It's a nice bun.

04:53Both of these breads are absolutely delicious.

04:54I love a soft bread.

04:56Well, very soft here.

04:58That also looks good, but it looks like

05:00we don't have enough fish to span your bread, my friend.

05:04Could be a problem.

05:05That'll be all right.

05:06Can you compensate with toppings?

05:07I can work something up.

05:09Now, a lot of people say

05:14that you shouldn't put dairy products on your fish, Stevie.

05:20I don't think Stevie's the one who said that.

05:23Just a faint sound of offendedness.

05:24I think we, but we're gonna violate that.

05:27Stevie, this is not gonna be kosher, okay?

05:29What?

05:31I think that is kosher.

05:34You can't have fish and milk together, Rhett.

05:35No, you can't have meat and milk.

05:37And then you can't have shellfish.

05:39I think you're conflating all of the kosher rules, maybe,

05:42but I don't know.

05:43From the whole that you've done.

05:46Oh, no, it wasn't kosher.

05:48It was that time we were in Miami.

05:50Right, it was just some French waiter

05:53who said you can't have cheese on fish.

05:56A lot of people will say that, but I think it's crazy.

05:58Oh, yeah, it's crazy.

05:59A little bit like a cheese on a fish taco.

06:02Yeah.

06:03Shrimp scampi.

06:04So what do you?

06:05I'm gonna go with the white cheddar cheese

06:08because Jordan said that they did not like the fish filet,

06:12which uses American cheese.

06:14But I know that Jordan Myrick

06:18loves American cheese in general,

06:20so I am going with that.

06:21He does know that.

06:22It's the best.

06:23It's really good.

06:24This right here, and it's really good for you, too.

06:26Also, I'm just like, this is not gonna melt on my sandwich.

06:31It looked like it was more slicey than that.

06:33And it's supposed to be, and that's not my fault

06:36or yours.

06:37Can you put this on the thing?

06:39Okay, sure, go.

06:39Yeah, this is like.

06:42This is charcuterie board cheese.

06:43Yeah, I got cheesed.

06:45You never know when you're gonna get served.

06:47You wanna taste?

06:48Are you trying to feed us?

06:49You wanna taste?

06:50Yeah.

06:51Sure.

06:52It's really good.

06:53This is the deluxe one.

06:54It tastes better than the regular.

06:55It's thicker.

06:59It's so buttery.

07:02I am going to go.

07:03Manufacture it in a good way.

07:06I'm going with the coleslaw.

07:08Delish.

07:09Going with the coleslaw.

07:10Moly, moly.

07:11Get some sauciness on there, get some texture.

07:14Okay.

07:15I think this is gonna work nicely.

07:17I think this is gonna be great.

07:17Coleslaw on a sandwich is delicious.

07:18There's a couple of things that I really won't.

07:20Talk me through it.

07:21But I'm not, I can't, I'm not gonna.

07:23Oh, strategy, got it.

07:24I can't do that.

07:25Got it.

07:25I'm gonna be slicing these in even smaller.

07:27But I know right now that every time

07:30we start talking about yellow bird,

07:33we just go nuts.

07:34We love it.

07:35So I'm gonna go ahead and go there

07:37so that Rhett can't have it.

07:39Okay.

07:39I'm trying to shave this cheese down.

07:40Now, I mean.

07:42Just remember this when you're tasting it.

07:44I do like the effort.

07:45And are all of their sauces.

07:48No, sorry, it's just about to drip.

07:50Are all of them good?

07:51I think so.

07:52I mean, I haven't had all of them maybe, I don't know.

07:54But everyone I've had is delicious.

07:55They said it's a bunch of them

07:56and I've tried a bunch of them

07:58and I like all of them.

07:59They're so good.

08:01Oh, that's a good one.

08:04Delish.

08:05The cheese is gonna be good.

08:06Okay.

08:07I mean, it kicks.

08:09Spicy for you?

08:10Spicy for me.

08:12Yeah, okay.

08:13Okay.

08:15Eat some cheese.

08:16Yeah, eat some desk cheese.

08:17Mm-hmm.

08:22Okay, there's no other.

08:23He's echolocating.

08:24There's no other spice up there.

08:26I'm feeling excited so far.

08:28Everything looks good.

08:28Tartar sauce and mayonnaise,

08:30which I'm sure you're gonna go for one of those.

08:33The slaw has mayonnaise in it.

08:35True.

08:36But I'm gonna tell you right now

08:38that I think that this slaw

08:40could use a little bit more mayonnaise.

08:41Okay.

08:42So I'm going to get the mayonnaise.

08:43All right.

08:44All right, giving the mayonnaise elements.

08:46Are you a tartar sauce person?

08:47Yes.

08:48Okay, I really feel like that could go either way for you.

08:50Yes, I love it.

08:52I love it, I love it, I love it.

08:53I love shrimp and I love tartar sauce.

08:55I'm taking it.

08:57I'm taking it, I'm taking the tartar

09:00because I need, I needed a sauce.

09:03Yeah, absolutely.

09:04Oh, and this is gonna make like a spicy tartar sauce.

09:06There it is.

09:07Yum.

09:08Because I hate that you got that slaw.

09:11It's your go again.

09:13Yeah, I got the slaw and the mayonnaise, you see that?

09:14Mm-hmm.

09:15That's why I had to get the tartar sauce.

09:17Sure.

09:18And now I'm gonna go with pickle chips.

09:23Delicious.

09:24Pickle chips.

09:25Ooh, I love a pickle.

09:26Crap it, where's that, Rhett?

09:28Right next to you.

09:30Huh?

09:31Oh, oh, I was looking for like potato chips

09:33that were pickled flavor.

09:33Oh, no.

09:34Oh, look at those.

09:35I mean, isn't that beautiful?

09:37Which, have you had the pickled,

09:40pickle flavored rice discs from Quaker?

09:44From Quaker, wow.

09:46We are so connected.

09:47I know, they're so good.

09:49I eat those all the time, they're so delicious.

09:51I'll put either tuna salad on top of them

09:53or I will make ranch with like really thick Greek yogurt

09:56and ranch powder and then dip those in that.

09:58Let me whisper something to you

09:59that everyone else can hear.

10:00Okay.

10:02Bacon.

10:03I'm listening.

10:04That really wasn't a whisper.

10:05Okay.

10:05Just put, just take a strip of bacon.

10:08Okay.

10:09And put it.

10:10Oh, this is nice.

10:11Thank you, they're bolo ties.

10:13Is it, do you think your ear's getting longer?

10:15Because that's heavy.

10:16I don't think so, but you can have surgery to fix that

10:19if the hole gets too big.

10:20Yep.

10:21Okay, all right.

10:22I know a guy who does that.

10:23It doesn't feel that heavy on my ear.

10:25I know a guy who does that, but it's not,

10:27insurance won't cover it.

10:28Sure.

10:29Do you have, you don't have your ears pierced.

10:29And it's in his house.

10:30It's in his house.

10:31You don't have your ears pierced.

10:32You don't have your ears pierced.

10:34I did.

10:34You did?

10:35Both or just one?

10:36Both, can you see the hole?

10:37Yeah, I can see the hole.

10:38Yeah, the holes never go away, that's what they say.

10:40Wow.

10:41I think you would look cute pierced.

10:41I have one of these.

10:43Sure.

10:44Sure.

10:46That tracks, that tracks.

10:47He did, he did, yep.

10:49Okay.

10:50Would you get any other piercings?

10:56No, no, no, no.

10:57Right at the top of my butt crack.

11:00Like a dermal piercing?

11:01What is that called?

11:02I think it's called, isn't it called a dermal piercing?

11:03Sounds right.

11:05Well, I don't really know.

11:06I really think of it,

11:10I really think of it as a functional piercing.

11:12Oh no.

11:13It's one of those things that,

11:14so your butt crack doesn't get any deeper.

11:17It stops at right.

11:17Oh, it holds your cheeks together?

11:21If you're ever in one of the situations

11:22where you're being drawn and quartered.

11:25It would help without?

11:26I think it'll help.

11:27It'll help with that.

11:27I think it'll help.

11:28Wow, scary.

11:29I have nightmares about being drawn and quartered.

11:31Wow.

11:32Yeah, I've seen too many westerns.

11:34Sure.

11:35Is there a surgery that, you know,

11:38that can decrease your butt crack?

11:42Yeah, oh no.

11:44The butt crack peeking out of the shorts is a thing

11:48and people are getting butt crack extensions.

11:50No, like crack cleavage?

11:52Yep.

11:53I don't like that.

11:53Yeah, I think they just add fat deposits

11:55on each side of the top of the butt

11:57and so it creates a little thing

11:58and then you can get a row of piercings of that.

12:00So if they draw and quarter you,

12:02it just sticks right when they get to that point.

12:05Wow.

12:06Whose go is it?

12:07It's mine.

12:08It's definitely mine.

12:09We're just having a round table about something important.

12:12Okay, well.

12:14I didn't go as much.

12:15Oh, he didn't go?

12:16What did I just get?

12:17Pickles?

12:18Pickles.

12:18Okay.

12:20Yeah.

12:21What I mean.

12:23I'm just trying to figure out,

12:25I don't have like anything substantial.

12:28Like, there's nothing else like, oh.

12:32Sweet pickle relish.

12:34I don't know if I need that.

12:36Hey, I have one word for you

12:40and I'll whisper it where everyone can hear.

12:42Yeah.

12:44No, I'm whispering.

12:44Yeah, I'm listening.

12:45No, you're gonna kiss me.

12:50Bacon.

12:52That's what I said to you earlier.

12:53I know and it's up there.

12:54I know that.

12:55Yeah, but it's turkey bacon.

12:56It's fun, it's a call back.

12:57Can you whisper something to me?

12:58Sure.

13:01Let me see, okay.

13:02I think, actually, if you wanna be really psycho.

13:06Well, psycho.

13:08Good, psycho.

13:09Psycho positive.

13:10You should do shrimp.

13:12Yeah, I thought about it.

13:13It's so crazy.

13:14It's a bit redundant.

13:14How fun, though.

13:15I like the idea and I'm gonna do it.

13:17I'm glad that you did that

13:18because now that frees me up to go,

13:21first of all, this turkey bacon here, let's try it.

13:23Sexy, right?

13:26It's not as good as regular bacon.

13:27I know that already.

13:28You could've used the shrimp to fill out

13:30the fish space on yours, but you didn't.

13:37Yeah, it's not bad, it's just.

13:39It's not bad, he just spit it directly into a trash can.

13:40What do you mean?

13:42It's like tasting smoked plastic.

13:47You made it sound great.

13:50But it's salty.

13:52I think it gets the job done.

13:53And that will help us.

13:54It's not as good as normal bacon, of course.

13:57Oh, crap, I'm kinda torn.

14:00That jalapeno ranch is interesting.

14:02It's delicious.

14:03Why is that laying out there so long?

14:05Well, you both already got sauces,

14:06so you have to decide if you wanna double or triple sauce.

14:10Now that I've gotten the salt from the bacon,

14:11I'm going with the sweet pickle relish.

14:14Okay.

14:17Is it delish?

14:18It's very good.

14:19I don't really like sweet relish generally,

14:21but this one is very good for a sweet relish.

14:25I'm more of a dill person, you know?

14:27A half sour.

14:28Yeah, yeah, yeah.

14:29Something like that.

14:30Rhett, it's down to the.

14:33This is gonna get super, super weird

14:36if I do the potato chips,

14:37because I'm gonna have so many different textures.

14:41It feels like you have so much more than he does.

14:44I know, huh?

14:45But you don't.

14:46I think you just have more stuff in bottles.

14:47The jalapeno ranch is interesting

14:50in that it might bring a little spice.

14:53Okay.

14:54But you don't always have to have spice.

14:57I feel like mine has spice conceptually,

15:00so I'm gonna lean into that.

15:02What does spice conceptually mean?

15:04It just means that there's so many

15:06strange things going on in this one.

15:08I'm gonna just build on it,

15:09and I'm gonna do the chips.

15:11Okay.

15:12Ooh, all right, give me that jalapeno ranch.

15:14So yours is more savory and textural.

15:16Yes.

15:17We're gonna try this.

15:19It's really good.

15:20We need to try this.

15:23Get in there.

15:24You wanna try it?

15:25I would love to try it.

15:30There you go.

15:30Oh, thank you.

15:33It is nice.

15:35It is nice.

15:36It's so good, it tastes like real jalapeno,

15:38which is what I like about it.

15:40I like jalapeno flavor, for sure.

15:41It's good.

15:42You even get like a little fruitiness.

15:44It's also very peppery.

15:46Mm-hmm, ooh, I love a peppery salad dressing.

15:48Like a peppercorn in this is kickin'.

15:49There's a lot of light jalapeno flavors on your side.

15:53This is my story of this video.

15:57That's your story?

15:58This is my takeaway right here.

15:59I love that.

16:00It's very good, I'm glad you like it.

16:02I think I might be taking that away,

16:03is what I mean by that.

16:04Literally?

16:05Yeah.

16:06That's yours, it's going home.

16:07Okay, so what I'm gonna do here is I'm gonna start

16:10to construct.

16:11He's ahead of you.

16:12I am.

16:12Listen, I do need to figure it out.

16:13We've never incorporated a time element,

16:15but maybe one day there will be.

16:17If you guys would like your cheese heated.

16:19Oh!

16:20Yes.

16:20Do we have a distance?

16:21Yes!

16:22Yeah, come on.

16:23Oh, but heated, that's gonna be burnt.

16:24Cheese blowtorch.

16:26Just a little bit.

16:27Yes, keep your distance.

16:28Oh, we're gonna have Damien do it.

16:30I know how to do it.

16:31Oh.

16:32Damien.

16:33Oh.

16:42Don't.

16:57It's not really melting.

16:58Don't.

16:59Oh, I wanna do that, that made me scared.

17:02It's just like one sneeze and you're blowtorching my crotch

17:05and that's why it's scary.

17:07Okay.

17:08Hold on, I think I'm gonna need that.

17:11Whoa, confetti fell.

17:12Where was that from?

17:14Look up there.

17:15It's just waiting to come down.

17:16I see, I see.

17:17You guys are doing some kind of,

17:18you're gonna carry me with confetti at the end.

17:20All right, okay.

17:21Now, crap, I'm gonna cook my slaw.

17:23So what did I do here?

17:25Oh, that's nice, look at, it's releasing.

17:27That's really melting.

17:28Oh, yeah.

17:31Ooh, ooh, the sound.

17:35I needed this.

17:38Yeah, that's good, this is really good for you.

17:40I needed that.

17:41That's good for you.

17:42That's a lot, but I think I'm okay.

17:45Tartar sauce and ranch.

17:47Yum.

17:49All right.

17:51Don't forget you have another slice of bread.

17:53Yeah, I got another slice of bread.

17:55This right here.

17:57Oh, I've also got this relish.

17:59True.

18:00This is gonna be a saucy guy.

18:02I think we are,

18:05this is gonna be competitive.

18:07Yeah, this sandwich is gonna be very serious.

18:09I'm excited.

18:10I think both of these could be really good.

18:13There's a lot of tit for tat happening,

18:15like pickles, relish, mayonnaise, tartar.

18:20Sure.

18:21Because typically I would do the two pickles,

18:23but I'm doing a four pickle quadrant

18:25so that you get a pickle bite.

18:26I think that's what makes the most sense.

18:28I hate it when you get pickles on something

18:30or something comes with pickle,

18:31and then you look at it and there's just one pickle chip

18:33in the center of it.

18:34Yes.

18:36Bad form.

18:37It feels really wild.

18:38I'm super impressed with this stuff.

18:41Okay, chips.

18:42I love a chip on a sandwich.

18:43Yes, right on the pickle.

18:45I really wanted to do that.

18:46Yeah.

18:47And then it was taken from me.

18:49I'm sorry about that.

18:50You know?

18:52And then the tartar sauce.

18:53We don't need to be shy about this.

18:55Okay.

19:02Someone behind the camera went, ooh.

19:04And then that right there.

19:05And then what I'm gonna,

19:07what I'm gonna do is I'm going to do a little,

19:12do a little.

19:14This is not, I thought you were gonna cut it in half,

19:16not put a napkin on top of it.

19:18Oh, you're doing the press.

19:19A press.

19:20I'm doing a no-touch press.

19:22A heat-free panini.

19:23Do you prefer the press?

19:24Because this, mine definitely needs a press,

19:26but I'm, you know, I can do the press for you.

19:30I can let you do the press.

19:31It's a table-side decision.

19:33This is what I'll say.

19:34I feel like, as an impartial judge,

19:37you have to decide and then I have to consume it

19:39whatever way it's served to me.

19:41So, Link is doing a lot of stuff right now.

19:44And I'll, you know, you have a couple more seconds

19:46and you can do whatever you want, too.

19:47I'm gonna press, but I'm not going to cut.

19:49Okay.

19:52I'm not gonna press too hard

19:53because I want you to have some of the satisfaction

19:55of breaking the chips with your own mouth.

19:56Okay, great.

19:58Wow.

19:59Oh yeah, it almost looks like a Smashburger now.

20:01Pretty cool.

20:02These both actually look good.

20:03The last time I ate fish here, it was very upsetting.

20:06So, I'm glad that we're back and we're doing it right.

20:09We're back, we're doing it right.

20:11He might get some of his own blood on your sandwich.

20:13And a little paper.

20:14At least paper towel.

20:15I mean, I'm definitely eating some paper towel, I feel.

20:22Wow, these both look really good.

20:25All right, so now, we are to it.

20:27This is beautiful.

20:28This is like one of those viral sandwiches you get in Japan.

20:30You know what I mean?

20:31Oh, really?

20:32It's red and it's cut very specifically.

20:34There it is.

20:35Feels like it's inspired by that.

20:36Yeah, yeah, yeah, yeah.

20:38Wow.

20:38At no point during this process did I give up.

20:40And I love that about you.

20:42This time.

20:44I think it's good.

20:45I think you've turned a new leaf.

20:46Yep.

20:46And you've been doing really well on these.

20:48So much so that now I've seen some criticism

20:50that people are like,

20:51well, you know Jordan's gonna pick Link.

20:53Oh, I do know that.

20:54Before, people were like,

20:55you know Jordan's never gonna pick Link.

20:57So, you know, the tides have changed.

20:58People like to think things, don't they?

20:59The tides have changed.

21:00Yep, yep, yep, yep, yep.

21:01People do like to think things.

21:03Who started?

21:04You started?

21:05I started.

21:05Okay, so I'm gonna try yours first.

21:06Okay.

21:07Because that feels fair.

21:08That's hardy.

21:09Oh, it fell apart.

21:10I'm sorry, I cursed.

21:11Oh my God.

21:12No, no, no.

21:13No one knew.

21:13Oh my God.

21:14Okay.

21:15We bleeped the hell out of it.

21:16I'm so sorry.

21:18I don't think I've ever said the F word on this.

21:21Well, that's not what you said.

21:22No one knows what you said.

21:23Oh, there you go.

21:24It was quite an overreaction

21:25to just a little piece of fish falling out of a bun.

21:27Okay, all right.

21:28I'm not taking notes right now, but thank you.

21:30Okay.

21:31You're also eating it upside down.

21:33No, that's perfect.

21:34What's going on?

21:36That's perfect.

21:36Just giving you notes.

21:37You're doing perfect.

21:38You're doing great.

21:39I would say I probably almost

21:40always eat my sandwich upside down

21:41because that's the natural way to pick it up.

21:44What do you do?

21:45You pick it up and then you turn, why?

21:47I slide the thumbs underneath.

21:49Okay.

21:50It's like this motion right here is something.

21:53All right, okay.

21:55This is nothing, but this is something.

21:56What do I do?

21:58I'm telling you what I do.

22:01This.

22:04You're messing up the sandwich experience, okay?

22:09Yeah, you have to keep him in line

22:11during your, because it will affect the taste for me,

22:13so that feels like strategy on his part.

22:20We got pickles, we got chips.

22:22We got slaw, we got mayonnaise.

22:24It's crunchy sounding.

22:25We have a sharp cheese that was melted.

22:31Okay, you really get the cheese.

22:37Hold on, I have so much in my mouth.

22:40That's the worst part of this.

22:41Okay, you really get the cheese,

22:44which I think is very nice.

22:46You get the sharpness.

22:47I'm not getting a lot of fish flavor,

22:49which is shocking,

22:50because you have two different types of fish.

22:52Wow.

22:54I will say this is very mild in flavor in general.

22:57It's very savory, it's very salty, which is good.

23:00I think maybe if you had gotten the jalapeno ranch,

23:03it could have taken it to the next level,

23:05but I think it's a really delicious sandwich.

23:07I'll take it.

23:08Nope, nope.

23:09I think it's a very, very good.

23:10Nope, nope.

23:11Okay, ready?

23:11And this is how I pick it up.

23:12Yeah, yeah, yeah, yeah, yeah, yeah.

23:14Okay.

23:19What?

23:20It just started coming out.

23:21What?

23:24Hmm.

23:27Okay.

23:28What are you getting?

23:30Well.

23:31A lot.

23:33I'm getting no jalapeno ranch,

23:37and that makes me sad.

23:38I saw you putting it on, you did a very thin layer.

23:41You know why?

23:41Because I'm taking this home, and honestly.

23:43You didn't want to use it, you were saving it for yourself,

23:45and that is showing in the sandwich.

23:48I'm getting a lot of tartar sauce,

23:50and then a lot of the sweet pickle,

23:51because my guess is that the tartar sauce

23:53also probably has sweet pickle in it,

23:55so I'm mostly getting sweet pickle.

23:58That being said, I am getting a little more

24:00of a fish flavor, it tastes a little more

24:02like a fish sandwich, and this is a fish sandwich challenge.

24:04Oh gosh.

24:06And the bread is very soft, and I think that's nice.

24:08American cheese?

24:10Getting almost none of the cheese whatsoever,

24:12but you kind of like that, right?

24:13The American cheese is just for texture.

24:14It's soft, it's nice, it's comfortable.

24:18Okay.

24:20I think I'm ready.

24:24A winner is?

24:25I think I thought there was gonna be like drum roll,

24:26or something.

24:27There was, there was.

24:28They added it in post.

24:29Oh they added it in post, okay good.

24:29It's in post, you guys heard it when I before,

24:31so this is weird that I'm doing this,

24:32it doesn't even make sense.

24:34Rhett, you are the winner of this challenge.

24:36Yeah, you know what?

24:37I think the things that really secured it for you

24:40are the chips and the bun.

24:42Yep.

24:43I think that really did it for you,

24:45but you know, I, hey, hey.

24:48Too much pickle, not enough ranch, yeah.

24:50I'm sorry.

24:51Yeah, it'll be okay.

24:52I'm sorry, but both tasted nice.

24:55Well thank you for joining us for this.

24:56Thanks for having me.

24:58How are you guys feeling?

25:00I feel great, but I feel bad for my friend.

25:01I'm focused on the next.

25:03What's next?

25:04He's always in the future.

25:06Next of these.

25:08Yeah.

25:08Yeah, yeah, yeah.

25:09This is pretty much all we think about.

25:10Okay.

25:12I always got that feeling,

25:14but I didn't want to say it

25:14because it feels presumptuous,

25:16but I always got that feeling.

25:19Get March's pin of the month now at mythical.com.

25:22Available for 24 hours only.

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