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  • - Today we ask the age-old question...

  • - "Will it spaghetti and meatballs?"

  • - Let's talk about that.

  • (theme music)

  • - Good mythical morning.

  • - We're wheeling some spaghetti and meatballs today, y'all.

  • - And a portion of today's episode

  • is sponsored by Google Domains, but more on that later.

  • - If we were two animated dogs-

  • - Okay.

  • - Sharing a huge plate of spaghetti and meatballs,

  • being serenaded by a mustachioed Italian man,

  • we would never attempt to do what we're doing today,

  • which is change such a perfect dish.

  • - Right.

  • But just because two animated dogs

  • accept traditional spaghetti and meatballs

  • as the end-all, be-all of pasta dishes,

  • that doesn't mean that us two,

  • not-animated dudes have to.

  • - That's right.

  • - Can the iconic comfort food be transformed

  • via wild new ingredients,

  • into something worthy of a bonafide

  • (smacking lips) chef's kiss?

  • (smacking lips)

  • - [Both] It's time for

  • "Will it Spaghetti and Meatballs?"

  • - Just setting the ground rules here.

  • In order to be a proper spaghetti and meatballs,

  • you gotta have some kind of sauce.

  • - Uh-huh.

  • - Some kind of ball, preferably meat.

  • And some kind of spaghetti noodle.

  • - We did "Will it Pasta?" over five years ago.

  • But there was no Mythical kitchen

  • to give those guidelines to back then.

  • - Things have changed.

  • - So today we are going in on some spaghetti and meatballs,

  • full kitchen treatment.

  • - And let's start off in dessert territory with cookies.

  • We're calling this "Spa-Cookie and Sweetballs."

  • Josh, what'd you do? - What did you do?

  • - [Josh] So, we have made a homemade cookie spaghetti,

  • and then we took cookie dough balls,

  • and covered those-

  • - This is cookie dough. - [Josh] In chocolate.

  • - Oh, my gosh. - [Josh] And then

  • there is a melted cookie butter sauce

  • with a little bit of fresh cookie dusting on top.

  • - So, I'm gonna taste this noodle here.

  • The noodle actually has cookie dough in it?

  • - [Josh] That is correct.

  • - And look at that ball, man.

  • That meatball- - Woo!

  • - Is just a dough ball.

  • You're gonna love that dough ball.

  • - The sauce is snickerdoodle-y.

  • - [Josh] Ooh, that's what we were going for.

  • - Mm.

  • - So is there any wheat

  • in this pasta? - You've snickerdoodled 'em.

  • - [Josh] Did you say "Is there any wheat?"

  • - Yeah.

  • - [Josh] Do you think there's no wheat in cookies?

  • - (laughs) That was a test. - [Josh] Sorry.

  • I don't know why I'm snippy, I don't know why I'm snippy.

  • Yes, there's wheat. - That was a test.

  • - Wow.

  • Man, I just have a weakness for cookie dough.

  • If there's a log sitting in my fridge,

  • I'm gonna go back to that log until it is gone. (sighs)

  • - But you haven't gone into these balls yet.

  • - I'm trying to use...

  • Oh, I did go into the ball.

  • It is...

  • Every piece of that is absolutely freaking amazing.

  • - [Rhett] Oh, man.

  • - This is the type of thing,

  • this puts a dessert pizza to shame.

  • All you gotta do is bring this thing out

  • at the end of a meal with friends.

  • Everybody gets an entire cookie dough ball,

  • and then scoops up some of this, some of these...

  • Some of the noods.

  • Oh, man.

  • - I might actually have a meal with enemies.

  • This would be a great way to poison somebody.

  • You know?

  • Because it's- (laughs)

  • - 'Cause you can't resist it?

  • - Because it's so irresistible.

  • - All right.

  • Will it poison somebody?

  • - Ye- - Is not what this is.

  • - Okay.

  • - [Both] Cookies.

  • - [Rhett] Will it spaghetti and meatballs?

  • - [Both] Yes. (jazz music)

  • - Before we try the next unique take

  • on spaghetti and meatballs,

  • this portion of today's episode

  • is sponsored by Google Domains.

  • - Google Domains is your one-stop shop

  • when you're starting to build your brand.

  • - Yeah because, to have a website,

  • you need both a domain name and a website.

  • People often forget that.

  • - Right, yeah.

  • It'd be like if we secured the domain Mythical.com,

  • but then we forgot to build a super-cool website

  • where all of your internet dreams become reality.

  • - Well luckily, Google Domains

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  • - And luckily for those two dudes,

  • using Google Domains was super easy.

  • It had lots of helpful features.

  • And Google Domains works well with the Google platforms

  • we, I mean, they- - Uh-huh.

  • - Already use, like Gmail and Google Analytics.

  • - What do you think those two dudes

  • appreciated most about Google Domains?

  • - If I had to guess,

  • probably the fact that it's simple to use.

  • There's no coding involved. - Ah.

  • - And their low-cost, transparent pricing.

  • - I would say those are all very good guesses, Link.

  • - Mm-hmm.

  • - I would also say that Google Domains

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  • - Thanks again to Google Domains

  • for sponsoring this portion of today's episode.

  • - All right,

  • let's see the next spaghetti and meatball creation.

  • - Okay, we're getting trendy, y'all.

  • I don't know about your town, but Nashville hot chicken

  • is popping up all over the place around here.

  • - Mm-hmm.

  • - But we wanna take it straight to Sicily.

  • Introducing, boot-scootin' s'ghetti. (laughs)

  • Is this what we think it is, Josh?

  • - [Josh] It sure is. - Now to you,

  • it may just look like s'ghetti.

  • But to us here- - It smells way different.

  • - Whenever we need to celebrate in my home,

  • especially when the boys are involved,

  • I'm like, (snaps)

  • "You wanna order some hot chicken to our doorstep?"

  • - What kind of little victories in life

  • are you celebrating lately?

  • - Just the little victories, like getting an A on a test.

  • - Uh-huh.

  • - Sometimes I like to celebrate getting a B on a test

  • so that my kids don't turn out

  • to be the perfectionist that I am.

  • - It's okay to be average, okay.

  • - The scent is on point.

  • - Is this a chicken meatball?

  • - [Josh] That is a chicken meatball.

  • It's a chicken meatball

  • that we have then double-dredged in chicken fry,

  • and then soaked in that Nashville hot grease,

  • dusted with the Nashville hot powder.

  • We got spaghetti with a comeback tomato sauce,

  • so it's got the mayonnaise in there-

  • - Oh, gosh.

  • - [Josh] And some chopped pickles as well.

  • - There's pickles in the meatball too.

  • It looks- - [Josh] Is there?

  • - It looks to be.

  • There's greenish-ness.

  • - [Josh] You found a pickle in the ball?

  • - [Rhett] Do you play pickleball, Josh?

  • - [Link] I haven't played pickleball.

  • My kids have a pickleball paddle.

  • - [Rhett] A pickleball paddle?

  • - They did it at school.

  • - [Rhett] They were playing with a pickleball paddle?

  • - [Link] That meatball is good.

  • - [Josh] I've never played pickleball.

  • - Whoa.

  • - [Link] What's that, cayenne?

  • - Whoa. - [Link] Is that what it is?

  • What's the main-

  • - [Josh] Yeah, so cayenne's gonna be

  • the main spice-ation on that.

  • We didn't wanna get too crazy

  • with the ghost pepper and all that.

  • So we left it pretty simple.

  • - Yeah, it's spicy, but it's not-

  • - [Link] You're at a medium. - Offensive.

  • - Having that fry sauce mayo thing being...

  • Drenching the noodles could be a problem.

  • But it's not at all. - A problem for who?

  • - Well if you don't really like a mayo

  • like a ranch-y thing, as your spaghetti sauce, but...

  • - [Josh] We were inspired by pasta salad at a cookout.

  • That's got a mayonnaise-based dressing.

  • Why not this boot-scooting ball spegs?

  • - Ball spegs, yeah. - [Josh] Okay.

  • - I think it was just boot-scooting s'ghetti.

  • - [Josh] Ah, that's better.

  • - This is the best spaghetti I've ever eaten.

  • This is better than spaghetti.

  • - I think...

  • I was gonna say, it might be better than regular spaghetti.

  • - We just...

  • We love Nashville hot chicken,

  • if it's not too hot.

  • - If it's not too hot.

  • Josh, I'm gonna give you an A+ on this.

  • I would never give you a B.

  • I don't want you to feel average for the rest of your life.

  • - And I'ma order some hot chicken right to your door, man.

  • - We're celebrating tonight, Josh.

  • Nashville hot chicken.

  • Will it spaghetti and meatballs?

  • - [Both] Yes! (jazz music)

  • - All right, let's head out of Nashville

  • and on up to Canada.

  • This is a fun one.

  • Everybody's favorite combination

  • of french fries, cheese curds, and gravy.

  • I'm talking 'bout poutine.

  • Presenting poutine, Canada, all over these balls.

  • - [Rhett] Hey!

  • - What did you do, Josh?

  • - [Josh] So we went simple with a normal base of spaghetti

  • that we cooked in gravy,

  • so I guess not all that simple.

  • But then we made cheese curd-studded meatballs,

  • and then- - Yeah, they're studded.

  • - [Josh] That deep, dark brown beef gravy

  • drenched all over it with some fresh cheese curds

  • that are mixed into the spaghetti.

  • - [Link] Oh, yeah, lookit.

  • - Yeah, they're so curded up in here, look at that.

  • - Look at that meatball

  • with the curd just inside of it.

  • - You know this is gonna be good.

  • - Why isn't poutine more ubiquitous in America?

  • I don't understand why we don't have it as much.

  • - [Josh] We have more temperate climate, you know?

  • Poutine, it's a good...

  • It's a cold weather...

  • I don't know.

  • When it's hot outside,

  • do you wanna eat poutine when it's hot outside?

  • - I've thought about this quite a lot.

  • I call it the poutine problem. - Mm-hmm.

  • It is a problem because poutine is amazing.

  • - I think it's the name.

  • I think we Americans- - I think you're right.

  • - We're afraid to say poutine.

  • - [Josh] In Jersey, they call them disco fries.

  • - Okay, see?

  • They're trying. - Mm-hmm.

  • - They're trying to do something.

  • But I think we're just...

  • It sounds a little bit dirty.

  • - [Josh] It is, it's very close to a very dirty French word.

  • - Oh, really? - [Josh] Yeah.

  • You just switch one syllable

  • that I won't say

  • out of respect- - We're not gonna do it.

  • - [Josh] To all Quebecois fans.

  • - We are not gonna do it

  • 'cause we don't wanna offend the French.

  • - It's pretty saucy.

  • I gotta say that-

  • - Where are the fries coming into this, Josh?

  • - [Josh] Oh, well the fries were shipped out,

  • and spaghetti was shipped right in there, Link.

  • - So it's a starch swap. - [Josh] Yep.

  • - It's a carb replacement.

  • - Which I do...

  • I think that's acceptable. - Mm-hmm.

  • - You obviously love it.

  • So do I.

  • You can't have too much gravy.

  • - You don't wanna get too much of this late at night though.

  • You're definitely gonna get the puffy face in the morning.

  • This is, there's a whole lot of salt happening here.

  • So you wanna really meter this out for yourself.

  • - It's definitely meated up for me.

  • This is- - I'm loving it though.

  • - This is gonna be a three for three.

  • Hoo, I'm feeling good.

  • - [Rhett] Poutine, will it spaghetti and meatballs?

  • - [Both] Yes. (jazz music)

  • - Okay, if this Will It? is anything like a normal Will It?,

  • we are anticipating a nasty final round.

  • So we're thinking,

  • now would be a good time to Will something

  • that could soak up whatever gross thing

  • we're gonna be sending down there next.

  • - Yep. - Which brings us

  • to activated charcoal balls, yummy!

  • This is spaghetti and coal for your mouth hole.

  • - [Link] And this is- - [Rhett] Look at that.

  • - [Link] Ooh, this is dark.

  • - [Rhett] That's the heart of darkness right there.

  • - This is the blackest spaghetti and meatballs

  • I have ever seen. - [Josh] Thank you.

  • - Good gracious.

  • - You pulled something off here.

  • Okay, is it basically just regular spaghetti and meatballs

  • with charcoal? - [Josh] That's correct.

  • Astute observation, Rhett.

  • (Rhett laughing) - Can we light it on fire

  • and cook something else over it?

  • It's not just black on the outside either.

  • This stuff just goes charcoal-y all the way through.

  • Of course there's no real scent to it.

  • I mean, what else is in the sauce besides-

  • - It's pretty overwhelming though.

  • I don't know how to...

  • It's just charcoal added to regular...

  • You didn't add anything else?

  • - [Josh] No, we didn't wanna distract from the charcoal.

  • - 'Cause you don't wanna...

  • It is good to have some of this down there,

  • but that was a big bite.

  • - [Josh] There's like a half a pinch of oregano.

  • - I would have said the charcoal didn't have a flavor.

  • - [Josh] Uh-huh.

  • - But at some point, charcoal begins to have a flavor.

  • - [Josh] Yep, sure does. (laughs)

  • - Well first of all, it's very gritty.

  • So it does have a feeling. - A texture.

  • - Oh, gosh, that texture-

  • - It's giving me some kind of feeling.

  • - It's like there's a bunch of dirt in the meatball.

  • What about the-

  • - But it's so good for you, Link.

  • - I keep thinking that it's squid ink.

  • That's the only other thing that's this dark.

  • - There is something when you make something

  • that isn't supposed to look like this, look like this

  • that gets people excited.

  • There's that charcoal ice cream downtown somewhere.

  • - I think I've got enough to help me with the next round.

  • There's some utility in this.

  • We get some points for that.

  • - But it felt like doing a chore.

  • It didn't feel like getting to enjoy yourself.

  • - Yeah.

  • - [Rhett] Activated charcoal,

  • will it spaghetti and meatballs?

  • - [Both] No. (jazz music)

  • - Stinkier than a couple of skunks

  • swapping stink in a New Jersey landfill,

  • our last dish is one that not even the pushiest nonna

  • would cram down her grandkids' throats.

  • It's stink bug spaghetti,

  • AKA spaghetti and stankballs. - Okay.

  • - And I'm already getting the stench.

  • - It's horrible, now- - Ugh.

  • - I gotta say, we've been doing this show for a long time.

  • And it is a special day- - Hoo!

  • - When we get to eat something that we haven't had before.

  • This is a whole new thing- - Mm.

  • - Stink bugs. - Mm-hmm.

  • - Where do you get stink bugs from?

  • - [Josh] Internet.

  • - Why does it stink so bad?

  • - I don't love that internet. - Is that just the bugs?

  • - [Josh] StinkBugs.edu.

  • Yeah, that's the bugs, they stink.

  • - It's a gland, man, in their abdomen.

  • Scientists suspect it's a defense against predators,

  • which totally makes sense.

  • A lot of other insects have it.

  • But on the flip side, chemical analysis

  • of ground, freeze-dried stink bugs

  • reveals the insects have lots of protein, Rhett,

  • and nine essential amino acids.

  • - Okay, that changes everything.

  • - They also contain cholesterol-lowering fatty acids

  • and several antioxidants that come from a flowering plant

  • that the bugs eat.

  • - You've been reading more. (Josh laughing)

  • You been going to the library again?

  • - I'm reading currently.

  • - Oh, he's reading currently.

  • They're also the pettiest bugs in the world

  • because they stink after you kill them.

  • You know what I'm saying?

  • It's just like, you squish them-

  • (Link laughing) And then they're like,

  • "Oh, I'll show you after death."

  • - Petty.

  • For a second, I was like, ones you could keep as a pet,

  • when you said- - Oh, yeah.

  • They make great pets, petty pets.

  • - Ugh. - So,

  • is there anything else going on in this?

  • Because there's a super high smell

  • that almost smells like a stinky cheese.

  • - [Josh] No, no, that's just the stinky bugs.

  • - I mean, they're just all in there.

  • - [Josh] Yeah, we-

  • - You open the hatch, boop.

  • They're in there. - [Josh] We made a bit

  • of a stink bug tea to boil the noodles in.

  • - Golly, it's horrible, Josh.

  • - [Josh] Stink stock, we call it.

  • - I'm gonna get a bite- - Stink, stank, sauce.

  • - That gives me a chance of getting this down.

  • And what's in the sauce?

  • - [Josh] Uh, stink bugs? (all laughing)

  • Oh, tomatoes, tomatoes too.

  • - Golly, this is so pungent.

  • - The acid of the tomatoes is gonna help us.

  • I've never been such a...

  • So thankful for tomatoes in my life.

  • - Ugh, ugh, man, it's so- - Yeah.

  • It's right under your nose.

  • - Wow, you're really going for it, I feel like.

  • - [Josh] Eat the spaghetti cold.

  • - It smells like vomit.

  • I'm just- - Yeah, yeah.

  • - It's that sour, yeah.

  • - Okay.

  • - Morgan's back there turning away.

  • - What's gonna happen in our mouths though?

  • 'Cause sometimes, it's not as bad

  • once you put it in your mouth.

  • - Our cholesterol is gonna be lowered.

  • - Those nine essential things.

  • - Dink it, dink it...

  • - And stink it.

  • - Stink it, stink it.

  • You have to actually touch. - And...

  • - I want you to earn it this time.

  • There you go. - Stink it.

  • - Oh, god.

  • - It's worse.

  • - It's so sour, and crunchy.

  • - How is that happening?

  • What is happening in my mouth right now?

  • - Wow.

  • - Only bad things.

  • - It's so aromatic that it's coming out of my nose.

  • I can smell the scent that's coming out of my nose

  • with my nose.

  • Oh.

  • - I hate everything right now. - [Link] Mm.

  • - Josh, I'm trying to maintain a good view

  • of you as a person.

  • - [Josh] How was the cook on the noodles?

  • - Great. - Perfect.

  • - [Josh] Thank you. - And I do,

  • I do wanna get this down

  • 'cause I wanna lower my cholesterol a little bit.

  • - What meat is that in there besides bug?

  • - [Josh] A mix, a little mish-mash.

  • Little bit of this, little bit of that.

  • - We did it, we did it.

  • We discovered through full consumption

  • that this was a horrible idea.

  • And that was the only way that we could have done it.

  • Stink bugs. - I feel good

  • about what's happening- - Yep.

  • - What's happening in our bodies right now.

  • Stink bugs.

  • - [Both] Will it spaghetti and meatballs?

  • - [Rhett] Of course not. - No.

  • Ugh, let's get this...

  • Let's get the stench- - Yeah, take that outside.

  • - Away from our noses.

  • - Take that out of the city limits.

  • - But overall, very successful

  • Will It? today- - Good start.

  • - For those of you keeping score.

  • We got a nice three out of five.

  • Thanks for subscribing and clicking that bell.

  • - You know what time it is.

  • - Hi, I'm Emma.

  • - And I'm Jimmy.

  • - We're from Tupelo, Mississippi.

  • And we just made spaghetti and meatballs and garlic bread.

  • And it's time...

  • - [Both] To spin the Wheel of Mythicality.

  • - Dink it,

  • and sink it.

  • - They just made good food.

  • - Sometimes you just gotta make a meal.

  • - Tupelo.

  • Click the top link to discover which pasta dishes

  • are the most popular in each state

  • in Good Mythical More...

  • - And to find out

  • where the Wheel of Mythicality's gonna land.

  • Boot, scoot, and boogie on over to Mythical.com

  • to get Rhett and Link

  • Sing Brooks and Dunn in the Year 3000 t-shirt,

  • available exclusively for Mythical Society members.

- Today we ask the age-old question...

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