Will It Slime?

– Today we ask the age-old question. – Will it slime? – Let’s talk about that. (groovy electronic music) Good Mythical Morning. – Houston, New Orleans, Birmingham, Jacksonville, and Tampa, we’re coming to play live in your town this September. – Albuquerque, Phoenix, Sacramento, and SoCal! We’re comin’ to play live in your area this November. – Tickets are on sale Friday morning but Society members get first access tomorrow and Mythical Monthly subs get in Wednesday so don’t miss out. All the info is at RhettAndLinkLive.com. – Today is about the internet’s favorite play thing. And no I’m not talking about your favorite Dolan twin. – Oh. – I’m talking about slime. And I thought this would be a passing craze but it’s stickin’ around, no pun intended. – Yep, mm-hmm. – And there are many creators who are building their entire careers around this stuff. – Yes, there are a lot of slime videos out there but I guarantee you ain’t nobody done slime the way we ’bout to. It’s time for– – Will It Slime? – Now first off we wanna give a shout-out to Esme who is our friend Kurt Sutter’s daughter because she actually pitched us this episode.

Thank you for that. – We’re doing it, Esme. Okay there’s lots of different ways to make slime. Lando has done all of them in our homes and there’s residual– – Your homes? Oh did you get a vacation home, you didn’t tell me? – Well you know, I got a mountain home, I got a beach home, and they’re all covered in slime ingredients. No my one home. But typically the way you make slime, you use Borax, food coloring, glue, corn starch, baking soda, or a combination of other ingredients give you very different types of slime. – So we’re gonna experiment with these ingredients but we’re also gonna mix in some weird stuff or activators for all you slimers out there.

  • Mm-hmm. – To see if we can create the next great slime craze. – And it turns out people are already making edible slime and we wanna do that today. When slimers do that, they use corn flour or psyllium husk and as tasty– – Mm! – As psyllium husk sounds– – So tasty. – We’re gonna do something even more tasty: pizza. – Woo! – So let’s start with that one, I got the mozzarella and the pepperoni here. You got the marinara. – Yes I do. – Which in our recipe is gonna basically replace water along with corn starch to make more of an Oobleck slime. Rhett, just– – Oh that feels nice already. – Start kneading the corn starch into– – Oh I knead it. – The marinara. – I knead it so bad. – And we’ve even got, we’ve even got a top down camera so we’re gettin’ like– – Look at that.

Look at the spinning. – Total, total slimer situation here. – Okay well that’s uncalled for. – What up, slimers? – I’m not inviting you to my vacation home after that. (chuckling) – I’m not inviting you to any of my homes. You know it takes a little time. This is part of the fun. – Oh I’m having so much fun. – Gettin’ your hands dirty. – There we go. – Look at you. – Now we’re, we’re getting a little bit of a consistency. – That’s a good noise. – Happening. – It’s like when someone speaks in front of a group and they’re a little nervous and they didn’t drink enough water and their mouth is kinda like…

  • Yeah I don’t suggest doing that, like, you know, if you’re worried about public speaking, I don’t suggest a before you get started. – Yeah you gotta get your mouth lubed up. – But do your mouth lubing on your own time. Don’t do it when you’re in front of the whole group. – So, is this getting, not quite, it’s still pretty runny. Lando doesn’t let me do it, he just wants me to watch him do it. He likes me to be there, you know, I’m like, I’m like his sidekick like you’re mine on the show.

  • Yeah, right. Same sorta deal. Same exact deal. Okay now it seems to be– – Oh yeah. – All, whoa, no, no, go, go! Oh see that. – If you can get– – That’s advanced techsniques. – If you can hold a big wad in your hand and it like– – I said techsniques. – Get a big wad in your hand and then see if it takes the residue off of your other hand and if it does that, you kinda know you’re in– – Oh yeah. – Slime territory. – Dude that’s, all right, could you clear that stuff out? – I don’t even know if we need this.

  • Yeah yeah we do, yeah we do, yeah. ‘Cause it’s gonna get crazy. Fold some cheese in. Fold some cheese in and just fold the cheese. – And some pepperonis. – Oh some pepperonis. I already got one. – And some more cheese. – No no no more cheese, no more cheese. You’re over cheesing it, man. – You can’t over cheese it. – You’re such an overacheeser. – I can’t help it, it’s just– – No no no, no more cheese. But more pepperonis. – More pepperonis? – More pepperonis.

That’s good. That’s good. – Okay now pick it up. – Okay I’m gonna pick it up and I want you to take that bowl out of the way. Now you wanna just drop it. – Now this, ooh, that is, oh that– – Did you warsh? – Pretty good, wash what? – Your hands. – No. – Me neither. Okay, so I thought that maybe the greatest way to, well you know, let’s put some pizzas on top of it. Some pizzas. (chuckles) – It’s not very, oh yeah, that’s pretty good. – That’s slimey, man. – Look at that. – But the real test is this. Does it work like a regular pizza? Actually that’s not the real test, it’s just, I’m curious. – Okay. Cut me a slice. All right so let’s each pick up a slice. And I guess we’ll eat it. – It really comes right off.

I got a lot of cheese in there. Maybe a little pepperoni. All right, I’m going for it. – Mm. – I think that might stop me up. – This is the end to a wonderful day. – So I don’t know how I feel about recommending it as a foodstuff. – Not great as a foodstuff but it is, you can have a little taste, it tastes fine. And it’s got a good consistency. So there you have it. – So pizza: will it slime? – Yes! – Now if you’re the parent of a slimer like Link, chances are you hate slime, is that true? – Yeah I’m finding it in all over my houses.

  • Right, but what if there was a slime that was self-cleaning made out of Windex! – Windex! – Not a sponsor. But we call this one wind slimes. – Okay so I wanna be kind of exact about the– – Yeah so here’s what we’ve got. This is the classic recipe of Borax, glue and water. But we’re replacing the water with Windex so there you go, you got the Windex. And you are going to– – I’m measuring 16 ounces. I’m gonna put eight into one bowl and eight into another bowl and– – And this is clear Elmer’s Glue that we’ve got right here. So you don’t wan use the pasty, white stuff.

You just want two pasty white guys doing it. – Yeah here we are. – And then… – That’s even and it smells fresh. – It’s very scientific and then Link, you have the Borax over there. – Yeah so in one of these goes Borax and the other goes glue glue. Look at that, I’m doing a double pour. (chuckles) – Okay so you want there to be full mixing of each one of these separate things before you bring them together. I mean this is, I mean kids could learn something. If we knew scientifically why you needed to do that, kids would learn something. – We don’t know. (Rhett laughs) – There’s a reason why you gotta, you know what the reason is, because you need, sometimes you gotta mix things up a little bit before you really mix it up, you know what I’m saying? – Oh my goodness so this is, this is– – That’s a life lesson. – This is nice.

  • For all the kids, mix it up a little bit before you mix it. – Yeah. – That seems adequately mixed. – Yeah and then I’m gonna mix this one. – What’s happening with that, how does that feel? – It feels like soap and Windex. Very liquidy, and then, all right now I’m gonna combine this. – Oh something, there was an immediate chemical reaction, children. – Yeah, did you see that? (bowl clangs) Oh, sorry, and I just spilled Windex all over the floor out of frame, or maybe I didn’t, you’ll never know.

Whoa. – Yeah I was gonna say your hands might be a little slippery. – Look at that. Immediately– – I’m gonna pull it a little bit into your shot here, Link. A little bit. – Look at that. So, oh wow. It’s very liquidy. – So I think you gotta bring it up and squeeze it over another one to get some of the liquid out. – Yeah we got a lot of liquid here. Wow. I’m squeezing out the excess liquid. – It looks like you’re holding an alien’s heart. – Look at that. With our powers combined of sliming and cleaning, we can take over the world or at least clean a window. – Thankfully, Chase took this little window from his little house. (chuckles) (crew laughing) This is what Chase’s windows look like but apparently, he likes to look out his windows by putting his face all over that.

  • Before I put this on there, I will say that I think this is very satisfying to touch, even if it doesn’t clean that well, I’m lovin’ it. But let’s clean it. – Don’t press hard. It’s a gentle, it’s a gentle thing. Yeah there you go, now you’re doing it. – There it is. – The scrubbing is really helping. – It’s leaving a little bit of residue but– (crew laughs) – It’s not leaving much of Chase though. – And it’s made this really fun, that’s nice. That’s nice to touch. – And then I think maybe you, you know, you come in here and you just go over it a bit. – I think this is a lot of fun to play with. I wouldn’t necessarily call it slime. I would call it like (mimics flatulence). – Gel, you call it gel. See if I can catch it with– – It’s fun. That’s all that matters. – See if I can catch it without lookin’. (crew laughs) – Windex– – Will it slime? Yes! – Typically slime is an indoor activity but we wanted to motivate it becoming an outdoor activity ’cause of summer and you wanna get some sun, so we are gonna make slime sunscreen AKA slimescreen.

  • I’ve got some Ultra Sport, it’s clinically proven to make slime. (Rhett mimics flatulence) – All right, it’s kinda doing its own sound effect. You didn’t have to add to it. (Rhett grunts) Okay. – Then you let it– (grunts) This one I call beach sounds. (Rhett grunts) Oh gosh, this is, well, I’m done. (Rhett grunts) – Whoa there’s more in there. – You can always do a little bit more if you– (sunscreen squirts) – Okay, and you’ve got corn starch there so just start mixin’ that in, good buddy. It’s like we’re almost on the beach already. Can you imagine us being on the beach with some bowls just kneading away.

  • What are those guys doing? That looks like fun. Of course the big one’s makin’ some weird noises. – Is that how to you refer to yourself, the big one? – That’s how other people refer to us. – Yeah. – I mean if you saw two guys and one of ’em was my size, what would you say? – The big one. – Yeah. (chuckles) Yeah, the big one. – Rhett’s been kneading for 11 hours. Now we’re checkin’ back in. – Here, I’m gonna give this to you ’cause you’ve got clean hands. – Oh yeah. Oh, that’s nice. – That’s good, huh? – It’s got a good drip quality. – Now but the real test is, we’re out on the beach and I’m like Link, your forehead is taking in a lot of sun. – You know how the lifeguards do it. It goes on the nose. And then if you’re a football player or a baseball player, it also goes under the– – Well they do that with– – What are these called? Eyes? – Black stuff, they don’t do it for sunscreen typically, but yeah we look like lifeguards ready– – We’re lifeguards, man, we’re ready to jump in and save the world. – Reporting for duty.

  • It smells pleasant and then it gives you something to do while you’re waitin’ for people to drown. – That’s very satisfying. Sunscreen: will it slime? – Yes! – Now slime is marketed exclusively towards a younger audience and that means they’re missing a whole market: senior citizens! And what do senior citizens love more than anything? – Crocs! – So we’re going to bring these two worlds together with slocs, also known as casual slimewear. – And we’re gonna try to recreate a form of slime called Floam where they incorporate polystyrene beads into the slime that gives it a really cool consistency. – So we got Borax, water, glue. We’re gonna do the same thing that we did with the Windex, but we’re gonna be adding in instead of polystyrene beads, Crocs! – Go ahead and add some of that. And then, oh my goodness, that’s a lot. Okay, ooh. – That’s what you want though right? – The foamy nature of the Crocs– – Is helping? – Is helping.

  • Is helping your soul. – I’m afraid that if I try them on, I would think they were so awesome that it’s all I would wear. – Well why– – So I’m not gonna do that. – I mean I got a blue one and I got a read one. They’re both left. – It’s really cool the way that it forms into well potentially a shoe. – You know Link we need to really test this out so let me get my hands on that so I can– – Feel it ’cause that’s awesome, right? (Rhett chuckles) – You know what, you should make your own slime channel. You’re just such a natural. – And then– – Feel it because that’s awesome. – Make me a Croc on this– – All right let me get– – My bare foot here. – Let me get a good model here, I wanna make sure that I do exactly what I see here. So I feel like I’ve got to do some on the bottom and some on the top so I’m gonna create a pocket that you’re going to just, lift your foot a little bit.

You’re gonna just– – Oh my goodness. Oh! (Link chuckles) – Okay so just be still, be still. Now I gotta put all the holes in it. – That hurts. – Okay here we go. – Pull it back. This is freakin’ working! – Oh don’t let, can’t let a toe come through. – Don’t let the toe come out. (slapping slime) – How does that feel? ‘Cause it looks incredible. – That is pretty great. I mean I need some back here but we kinda ran out of– – Here. – Ran out of slime. – Just, just. We’ll just do a still shot, no one will know. – Look at that. – That man’s got a fully formed Croc, look at that. – Call us, Crocs, we’re gonna work this out. – You know what, I think we may have gone four for four today, Link because– – Crocs! – Will it slime? Yes! – Now check out my son Lando test out all of these slimes on our Instagram. – Yes and thank you for liking, commenting and subscribing.

  • You know what time it is. – I’m Jacob. – I’m Lily. – I’m Ben. – And we just played pretend Will It Pizza? – And it’s time to spin the Wheel of Mythicality. – You know what, that’s what we should do, just pretend. (Link laughs) Make it a lot easier. Click the top link to watch us make an edible slime smoothie in Good Mythical More. – And to find out where the Wheel of Mythicality’s gonna land. – Make any time tea time with our Ear Biscuits mug and t-shirt, available now at Mythical.store. .

As found on Youtube

Chain Restaurant Steak Taste Test

– Which restaurant chain steak is the most off the chain? – Let’s talk about that. (groovy electronic music) Good Mythical Morning. – Friday, May 17th is the season 15 finale of Good Mythical Morning. But don’t worry, we’re gonna be off for two weeks and then back again on June third to begin Good Mythical Summer which is every Monday, Wednesday, and Friday. – Yeah that’s what Good Mythical Summer is. Also this summer, instead of LTAT uploaded on Saturdays, we’ll be giving you some awesome new videos starring Mythical Chef Josh. – Yes.

And while we’re off the air and all summer long, we’re gonna be releasing exclusive content every Thursday on the Mythical Society featuring Mythical team members so go to MythicalSociety.com to join and check out that new content! – I’m very excited about what we’ve got cookin’ up over there on the Society and what Josh will be cooking up. The average American eats over 55 pounds of beef per year, making the U.S. one of the largest consumers of steak worldwide. – And today we’re going to do all that in one sitting! Okay– – You might. – We’re not gonna eat 55 pounds but we are gonna sample the best steaks chain restaurants have to offer and pick the best.

It’s time for ♪ Steak me home tonight ♪ ♪ I just wanna find the best one ♪ ♪ In this strip mall ♪ (both chuckle) – We’re gonna taste six rounds of chain restaurant steaks and write them on this board. – Yes, starting from the worst which is big misteak, then filet migyawn, USDA okay, tender loining care, brings the porterhouse down and rib eye-love-it. – No, maybe maybe not, we’ll see. The steaks we’ll be tasting are Outback Steakhouse, Applebee’s, Sizzler’s Chili’s, Texas Roadhouse, and TGI Friday’s.

And we’re gonna eat a sirloin from each one because that’s the only cut that they all had. – Yeah. – Apples to apples– – It works. – With steaks, let’s do it. – Round one. – Outback Steakhouse, no rules, just fight. (bellows like an animal) You ever seen a fight at an Outback? – Yeah, I’ve been in one. – Like fist fight? – A waiter just rubbed me the wrong way, he literally rubbed me and so, I…

  • That was inappropriate. – (chuckles) No, that didn’t happen. Now I’m having my steak medium rare because that’s the correct way to do it. – Well mine’s medium because I don’t care about your opinions. (Rhett chuckles) But I’m taking a bite from the mid, el. – My first real date with my wife was in an Outback. – Oh yeah? – Mm-hmm. I’m a little partial. – Outback opened in 1988 after the cultural wave of Cwocodile Dundee, Cwocodile.

  • Yeah, I remember that cultural wave of Cwocodile Dundee. – But then according to LAWeekly.com, as of 2014, none of the founders of Outback had ever been to Australia. – Yeah you don’t need to go, I mean, you got encyclopedias. – I like the thickness, I like what they rub on it. – Yeah, I like the seasoning, I was gonna say the same thing, it’s very well-seasoned. – Pretty good start. – This is just ordered from the restaurant and then brought to us so– – Where do you wanna start it? – I mean I guess we just put it somewhere in the middle but that’s not a bad steak by any means. – That’s a good start, Outback. – All right– – Oh and that’s soft. – Round two. – Now I’ve had a lot of fun at an Applebee’s. – Okay. This is a weird lookin’ steak, mine’s weirder lookin’ than yours, it’s got– – But it’s the wrong color.

I mean you think Applebee’s thinks that beef is pork or pork is beef? – No this is definitely beef but I mean we’ve got different approaches here. You’ve got the more picturesque approach which is starting on the edge. I’ll start in the middle here, it doesn’t appear to be as much of a rub on this as the Outback. – You know Applebee’s was almost called Cinnamon’s? – Really? – Yeah. – Cinnamon’s. Steak tastes fine. – Hold on, are you not struck by how different this is than the Outback Steakhouse? – I think it’s the rub; there is none. – It doesn’t taste like steak. It tastes like roast beef out of a package. – It’s disappointing if you ordered a steak. It’s definitely not as good as the Outback. – Okay I’m gonna put it below and I, I can’t imagine it being, I’m just gonna put it down there. – Yeah I bet you it’s gonna stay in that zone. – I’m gonna take this little extra piece off. You want it? Catch. – Round three. – The Sizzler popularized the salad bar– – Whoa. – And my nanny named Vicky loved the Sizzler but then I realized it wasn’t the Sizzler, it was the Western Sizzlin’ that they loved.

Totally different restaurant on the east coast. – But kinda the same approach, same approach. – Sizzler started in Culver City, Calif, what the heck is this? – First of all, is this supposed to be a fish? I don’t, what are they? Why’s it so long and narrow? – This is like– – Why does it have to be so long and narrow, I think it’s one steak, it’s one steak and they’re like let’s make one steak two steaks. – No I think they tried to turn a steak into chicken tender. – Darren mentioned it looks like the state of California. – (chuckles) Yeah kinda well– – Yeah it does. – I think you gotta– – So, and that’s where, that’s where it was originated, in Culver City. Or is that up here, right there. Okay. – It has the same coloring as an Applebee’s steak. – Now Josh said that there was some confusion when he ordered this because– – Oh gosh. – He said he wanted a sirloin and they said all we have is small, medium, and large.

Well– – They didn’t know that sirloin was a cut of steak. But you know what, I don’t think they’ve ever tasted their steak. – I mean the severe charred lines are very picturesque but it makes it taste burnt in that zone. And that’s the best part. – My palate actually in the second bite adjusted a little bit to what a Sizzler steak is, and my brain was like hold on, hold on. It’s not a steak, it’ a Sizzler steak, and now I almost feel like I could eat a third bite. I don’t know what that says about its ranking but I gotta say, it is the worst so far.

  • Yeah it’s lower than the Applebee’s. Throw it down there at the end and maybe we won’t see it anymore. – Yeah. – Sorry Sizzler. – Round four. – My first date with Christy was at a Chili’s. Whoops. (chuckles) – And somehow it still worked out. – Yep. – Now this is obviously, they’re not trying to go for a grill mark thing, this is obviously cooked on like a griddle right, because it’s all got this even sort of sear. – I get into this. – Whoa, hold on. They put some interesting seasonings on this. I think we got our steaks mixed up, man. – What do you mean? It’s not labeled Link.

  • Mine’s cooked too much. – Oh. Yeah try this one. – I’m gonna come over here. – Mm. – Can you taste that flavor? Like a taco flavor almost. – No. – Like a different, whoa. – You think it’s got southwest seasoning on it? I think it’s just salty. – I think something got dropped on this steak. I think this steak got close to another item. ‘Cause your steak tastes totally different than my steak. Taste my steak. – I don’t want to. – You don’t have to. – It’s salty in a good way. I wouldn’t say the seasoning goes much beyond that. I don’t think it’s as good as Outback but it is really, I wouldn’t say really, I would say it’s pretty good. – The quality of the meat– – Mm-hmm. – Is, in this particular steak, is a little bit lower. Like you know how when you got a steak that wasn’t aged, I know this is probably not aged very long at all, but isn’t like aged properly and it kinda has a little bit of a metallic sort of aftertaste to it, I’m tasting that in this steak, I really don’t like it.

But it’s definitely better than the Sizzler. My question is is it better than Applebee’s, but it’s definitely not as good as Outback so– – It’s in this zone. – I think for right now, you can just put it right here. Okay. – Round five. – The TGI Friday’s that I frequently was in a Walmart parking lot. The view from my booth, amazing. I could see the garden center and everything. – I’ve been to that one. – In Carey, North Carolina. – Now first thing I’ll note is that it’s like they took a Sizzler steak and constricted it. – Smooshed it. – It got higher and it got shorter.

  • Now it’s got grill marks, it’s got… It’s got visible seasoning and all these things to me represent promise. – I don’t know. Man the steaks are so different. It’s got that roast beef taste to it. – It does, yeah. – It’s also a little tough. That’s what happens when you start with a Sizzler steak and constrict it, it gets tougher. Somebody tell TGI Friday’s that. This is not good. – I feel like if I could see the garden center or like some kids’ bikes through the door kind of a thing, just a greeter, anything would help. – Man if I tasted this in front of one of those waiters, I’d just rip some of his flair off. – Oh! You don’t deserve it! – I typically don’t like to blame the restaurant’s actions on the server because I believe in giving big tips to people in the service industry but I mean come on.

You just really signed up for it when you have flair on. – I just don’t know, is this, this is worse than Applebee’s? – This is almost Sizzler level bad. – Oh my gosh. – I think so. – Let’s move it on over. Okay we got a plate situation. – Good enough. – Don’t panic. – Round six. – Now Link’s mom and her husband who Link won’t call his step-dad but he still loves him, loved Texas Roadhouse. – What y’all do today? Well, we went to Texas Roadhouse.

  • (chuckles) I requested going to Texas Roadhouse one time after I got back from a summer trip. My dad was like what do you want? I was like Texas Roadhouse, Dad. – They’re workin’ the crisscross grill marks. – Okay first of all, that steak cut much more easily and that’s a tender steak. That is a good piece of aged meat right there. That’s somebody who cares about a steak, okay? I haven’t even tasted it yet but I can just tell by the consistency. Oh man. That’s a different level. – It is very good. – Outback and Texas Roadhouse are the only contenders for a steak that you should purposely order from any of these places. – Oh yeah. You know what I wanna do, I wanna pull up my rig on the roadside and go to the Roadhouse and get a steak.

Where should I go? I’m in Texas. – All right hold on. I’m not ready to rank. – Oh you’re trying to figure out which one of these? – Well yeah man. – Yeah. – Are you saying you know already? – I was just gonna say I know it’s somewhere in here. – Okay. – Let me hack into this. Gonna go back down under. We’re gonna get us some steak and we’re gonna see if it’s better than the steak from the Texas Roadhouse. – Oh the road horse? – The Roadhouse. – Man. – That bettah. (chuckles) – Well hold on. – It’s a more better steak. – Hold on no, I’m not gonna go there yet. The seasoning on the Outback Steakhouse steak is better but hold on, I gotta come back to this ’cause the meat is so good. – You think the meat’s better? – Yes. – Well my mom certainly does. – I’m gonna have to eat all of the steak. I really wanna, I wanna get this right.

  • I think the meat are even. To me it’s just a question of do you like the seasoning which is very strong for the Outback. When you go down under and you come back up, you get yourself lots of seasonin’ stuck to ya. – You should do– – Like the underside of a croc. – You should do the commercials because the guy who does the commercials is obviously not Australian. – Outback Steakhouse. No rules, just fight. (Rhett chuckles) Bring your in-laws. It’s morphing. – No I think it morphed when you started but I don’t know man– – Bloomin’ onion. – I think the meat is significantly– – Get a bloomin’ onion. – Better at Texas Roadhouse. I can always add seasoning. But it’s also there’s a different technique. This was done on a griddle and it’s all cooked in, that’s why that char is so good and this is done on a grill with the grill marks which actually doesn’t make as good of a steak, just ask Gordon Ramsey. – I’m votin’ for outhouse. – Okay, outhouse. You know what, they tie.

(chuckles) – Yeah well (chuckles), let’s just go to the outhouse. I’m gonna defer to you because you like steak a lot more than I do. Here we go, we’re gonna throw these up there and you’re gonna make a decision. Rhett, it’s on you, buddy. It’s on you, brother. All you gotta do is you gotta figure out where it goes and then you gotta, watch out for the crocs. – Okay here’s the thing. Just right off the bat, we can’t fit all these on, but Sizzler doesn’t even deserve to be up here. So– (plate clanging) So it’s off the scale. Don’t go to Sizzler– – Give it to the dogs. – For steak. They’re both good steaks, again, the only steak that I can recommend to order from any of these places, but I’m gonna have to go with Outback because where I had my first date with Jessie.

(chuckles) – Oh look at that, trying to get some brownie points. – (claps) Woo, memories, baby. There you go, Outback Steakhouse, the best steak that you can get from a chain steak restaurant. – And the bloomin’ onion. Anybody, yeah. – Hey. Thanks for liking, commenting and subscribing. – You know what time it is. – Hi I’m Krista. – And I’m Chad. – We’re driving over 200 miles to see Rhett and Link live. – And it’s time to spin the Wheel of Mythicality. – It’s worth it! – I call green screen. – Click the top link to watch us rank side salad croutons in Good Mythical More. – And to find out where the Wheel of Mythicality’s gonna land. – Steer your ears towards some biscuits you can hear. Listen to new episodes of Ear Biscuits now on Apple Podcasts or wherever you get your podcasts. .

As found on Youtube