@@Eternlsunshine Oh of course. A lot of people don't realize that though. Even experience doesn't guarantee it either. Someone could have been cooking since they were a child and went to school for it and still lack a creative spark.
Thank you guys for giving me the chance to say hi and get your autographs even tho I was working at vidcon. I had such an great time being the line monitor for your meet and greet.
The results of testing myth 3 don’t surprise me at all. As someone of Indian descent, I’ve made plenty of spicy curries. They’re always more mellow the next day.
Fellow desi former cook, this is something I thought I was making up in my head. I’d frequently re-tarka my curry (fry chilies whole spices and onions and incorporate in) for the second dinner service. Also at a l desi restaurant I realized keeping my salan so long at home has diminishing satisfaction for a reason. We could only serve a curry base for 3 services bc after that while it’s safe to eat, the acidic elements like lemon or yogurt, loses its “tang” and require too much reworking per order to taste the same as day 1
well, I have the same problem with fresh peppers it gets less hot the longer it sits. like if i make dinner and its too spicy i make it sits for a while and then its fine
The myth about food getting more spicy as it sits wasn't quite done the correct way... It *does* get spicier as it sits if you use whole/sliced peppers instead of chili powder. Chili powder is already throughout the food, but letting a chile sit in the food for longer lets more of the flavor/spice release. I've tested this one myself.
Truth. Things you make with Capsicum fruit (aka chili peppers) will generally get spicier over time as the capsaicin releases from the placenta and flesh (although that depends on how much the pepper was broken down... if you blend it until it is like pure liquid, it won't get much hotter, but if you leave it chunkier, the capsaicin will release from the pieces over time) . Almost all of the capsaicin contained in chili peppers is in the placenta (the "pith") that surrounds the seeds, with some in the flesh of the fruit, but none in the seeds. Chili pepper seeds don't contain capsaicin. The reason most people mistakenly believe chili pepper seeds are spicy is because they are tasting the capsaicin oils from the placenta that coats the seed. If you rinse the seeds off completely and eat them, there will be no heat, just bitterness.
I haven't listened to much A Hotdog Is A Sandwich but I imagine if Josh had his own podcast it would end up being utter chaos and wholly unintelligible lol
@@anniebell6846 I can relate, as someone with Acid Reflux (since birth) and IBS-C, spicy food doesn't like me. Honestly nowadays it doesn't even have to be spicy to mess up my stomach 😩 and I like spicy food. But after a few incidents where I ended up curling up on my bathroom floor, I've learned to watch what I eat. So yup spicy food you will be missed.
“I want the one where the horses pull each of my arms and legs and rip me in half!” “Are you okay?” “No, it’s a weird morning.” It’s these sorts of interactions that keep me coming back lol
I feel like Vi really arrived in this video. When she first joined the show she was young and awkward, now she's so much more comfortable on camera. Her personality really comes through. Trevor was the same, and now he's great. I love that Mythical really develops its talent in-house.
I think it helps that josh and Nicole can help with jokes and goofy to help them feel comfortable. I'm kinda shy and reserved but odds are they would help
Of course I love all these awesome people. But I am absolutely loving over time how much Vi has become so much more comfortable and just being adorable and great. Nicole is great, Trevor is great. Josh is Josh.
Want to know how to make a pepper LESS spicy? Cut it in half, lengthwise, and soak it in ice water for a few minutes. The cold, makes the pepper contract, causing it to squeeze and release the oils contained inside. When you remove them from the water, use tongs, because you’ll be able to see all the oils floating on top of the ice water. Just be careful NOT to let them soak for long, or else you’ll end up with jalapeños that taste like bell peppers! Seriously, set a timer for 3-5 minutes, then remove one and taste it. If it’s still too spicy, put it back in for a few more minutes.
Not to add a new level to this myth, but I've noticed in my cooking that the spice level does "bloom" when I use fresh hot peppers, but not their powdered counterparts.
So I can't really say for heating them up over time. But when I make fresh salsa with habaneros it is noticeably spicier the next day after sitting in the fridge overnight. I always just assumed all of the spice was spreading more evenly throughout the ingredients giving you a more even spice that makes it seem spicier over all.
I would love to see actual quantification of capsaicin content for all of these controls and tests. Eater perception is such a huge uncontrolled factor, especially when the taste tests aren't being done blind. I need that science data!
I agree. PuckerButt Pepper Company founder Ed Currie (who is an expert on peppers and the creator of the Carolina Reaper, says that the ribs contain the heat. I will trust his professional insight over Josh's any day. Their test had fallacies because if you THINK something will be hotter your mind can play tricks on you to make you believe it.
@@snowflakehunter from the scores, I'd say this isn't really true. Other than Josh, they were mostly wrong. They expected certain foods to be hotter and didn't find that so.
@@CorwinAlexander What does high expectations leading to improved performance have to do with a taste test? This effect is also known as the Rosenthal effect has to do with situations where someone's high expectations improves our behavior and therefore our performance in a given area. It suggests that we do better when more is expected of us. And this has nothing to do with a taste test. You are using this psychological phenomenon completely out of context.
It's quite hard to do this as precise as possible since every single pepper has a different capsaicin level, even in peppers of the same type, species and tree.
I remember a long time ago watching Sandra Lee and she was cutting up a green bell pepper and goes, “You want to make sure to remove all the ribs and seeds. That’s where all the spice is.”
Fats tend to enhance flavors because it sticks to your mouth so it has more time to activate. I'm guessing it's doing a similar thing in the meatball, where it is basically gluing the chili flakes to your mouth so you get more capsaicin. Just a guess, but I think that's what's happening
Should’ve de ribbed and then separated the seeds from the removed piths so you could save the seeds and add them in with the clean jalapeño to do a batch with just seeds and no ribs. From what I have heard, the seeds do have a lot spice but the most spice is still in the pith which is why people say you can’t just remove the seeds and leave the pith intact because it will still come out spicy.
As a Malaysian, I volunteer to liaise with Nicole when she arrives for her mission (24:54) so we can go out for some goooood food lesgoooo 🇲🇾 (edit: I realise this is a Zoolander reference, and I would like to make that clear to any authorities watching)
This series is helping people become better chefs. Try busting myths on boxed mixes next, for example: will using milk instead of water achieve a denser cake (use milk alternatives also to see which will achieve closer to milk).
Thanks for confirming my theory about good getting less spicy over time. I had noticed when I cook curry that fresh its pretty hot, but 2 days in the fridge and it's much more tolerable.
I think it depends on the combo... in coconut milk time lets the heat infuse from chilies more, so it feels way hotter later... powders also, to me, weaken over time whereas diced fresh chilies w/seeds intensify.
@@122172639 I think that is true as well. In both my home curry which is mainly red curry paste and coconut milk it'll be spicy the first day, two days later much spicier. Had a green curry from a restaurant. we ordered 4 spice thinking American spice, then saw the old Thai grandma cooking. It was was amazing, but face melting hot. I took some home. Two days later it was weaponized heat. I had to add almost as much coconut milk as I had curry to tolerate it. I still don't think my ass will ever forgive me.
No joke, I frequently use all the myth munchers vids when I cook. I used the steak one for my fiancees birthday dinner, the pasta one for... pasta night, and this one when I wanted an extra spicy chicken tortilla soup! Left all the seeds and ribs in, ate it right away.
I remember when V's early mythical kitchen videos, where her face was just screaming "this guy(Josh) is crazy, I'm going to quit soon?" Now I love how V has become equally crazy as others. Please bring Rhett and Link to these videos, it'll be crazy af.
When cooking the food, fattier is spicier because you are essentially blooming the spice in oil which releases the flavor. In raw/ fresh preparations it is the opposite because the oils in the peppers release over time.
One of my favorite dishes I make is chicken in a Chinese style chilli sauce. I have definitely noticed that it can range from modest to killer spice based on how long I cook my dried chillies in oil before mixing in all the water based stuff - with the same exact amounts of chillies.
In regard to the "leaving to bloom" myth... I was always told that if food was refrigerated/frozen the reheated it gets spicier... not just left over time... I've never tested the theory... but I was just told it from a young age
I think the difference between guacamole and meatballs is that the meatball is cooked. I think warmth allows the capsaicin to dissolve fully into the fats and oils to make them spicy, as opposed to guacamole where they're probably more separated.
fry any pepper plus dried chili flakes in a little oil in a wok over medium high or medium heat just as it starts sticking to the pan deglaze with Linchen cooking Michiu. you will unlock the spice, it will shoot capsaicin(spelling?) into the air so be sure to wear safety equipment. it should end up a paste-like consistency and you will end up with the spiciest of the spicy. when i discovered this i used your basic bargain bin chili flakes, habaneros, and espelette peppers.
So ready for this one! I have a lot of questions about spice since I’m white as hell and grew up in suburbia with parents who thought black pepper was a spice I’m trying to get better at cooking more things and have seen so many spice related things when looking up info and have trouble figuring out what to do. Can’t wait to see the results!
I’m out of the loop: what happened to Nicole?! She looks noticeably heavier than the last time I saw her in a video, so if I had to guess, maybe she injured herself in a manner that left her more sedentary than she was prior? Or maybe she is/was pregnant? Depression, perhaps? (All too familiar with that one.) Hmm 🤔
In my experience with eating leftover wings, the spice is most intense when you eat them fresh and warm, but if you keep them overnight in a fridge the spice isn’t as intense but the spice lingers longer in your mouth
But maybe you should've rinsed the alcohol habaneros AND soaked them way longer. I always make carolina reaper extract with wodka and it needs to soak for two weeks to get super spicy...
@@themagicknightress7132 I think the point is that it takes two weeks for the vodka to get spicy, which essentially means the capsaicin goes from the pepper to the vodka, but it takes longer than they tested.
Not surprised to hear refrigeration reduced the spiciness! There's a mongolian beef mix my family loves but it's always pretty spicy when it's freshly made, and loses some of it's heat when eaten as leftovers the next day
I know it's not really the way you would normally prep things, but you could've done a salsa where you took out the ribs and put the seeds back in, just to determine which element was the bigger culprit. Also as a person who frequently cooks chili for several hours, and then eats the leftovers for several days, it's pretty obvious that it gets less spicy over time. I have used on different occasions everything from fresh peppers to chili powders to hot sauces, always with similar results. The sooner you add the spicy component, and the longer you cook the chili afterwards or let it sit, the less spicy the end result is. The chili becomes more and more homogenous over time, meaning that the individual components blend together into one thing, as opposed to a fast chili where the ingredients are more discrete chunks still and you can experience them more individually. This means that whatever spicy elements you are using get more and more diluted into the chili over time as they blend with everything else. I do this kind of on purpose and make the chili almost unbearably spicy right at the outset, so that by the time everything has rendered down for ages, it's a pretty tolerable spicy mush haha If your goal was just to INFUSE spice into something (like when you guys soaked those chilis in tequila) and then remove the peppers later, then the whole blooming period idea makes sense. The tequila liquid itself will get spicier over time obviously. But if you're making a dish where the spice components remain for consumption, it's going to be spicier if you're just getting the fresh bites of that component.
They have an issue with their method I think - if they took out all the pith, and thoroughly cleaned the seeds, then made salsa with the peppers and the seeds, but no pith, I think it wouldn't be as spicy. Since no one in their right mind would ever do that it's sort of meh, but to claim the seeds have heat without trying that might be sus
correct, it is the pith that produces capsacin, but the seeds are hot due to their proximity to the pith, they absorb/get coated in it, but do not produce capsacin themselves
Best way to beat the heat is very chocolatey ice cream, the chocolate is important as chocolate is also a very mild pain killer. Also, yes, most heat is found in the ribs, but the seeds do still have a coating of capsaicin, so removing them does help a little, but the ribs do have a lot more spice in them.
I noticed when I make spicy stir fry, it is considerably less spicy the 2nd or 3rd day when i eat the leftovers. i think it's because over time the heat from the peppers soaks inside of the meat and veggies of the stir fry instead of just coating the outside of them. I assumed it would be the same for chili. edit: looks like Josh came to the same conclusion. That makes me feel good haha
@@maxniemand975 i use a pretty intense ghost pepper hot sauce and chili powder. of course it depends on the dish, but i feel a stir fry can be comparable with a chili.
For the first test you guys should have cut the jalapeños into quarters, and for each quarter remove the seeds or the ribs or kept it whole (so you have all 3 scenarios from the same pepper) and then repeated that until you had 100 grams of each preparation. That way the same peppers are in every salsa. It wouldn’t have added that much work and would have improved the test significantly. There’s so much variability from pepper to pepper.
I love imagining Josh making these posterboards all alone, in the dark, in some back office, snickering away like a maniac.
He probably eats a burrito the size of his head while doing so
@@Stillvale420 oh my god yes
Would be creepier if he wasn’t snickering, just sitting there all stoic
@@MarktheAirsoftPrimate josh be😶
@@Stillvale420sharing it with his raccoon friends too
It will never not amuse me that Josh never went to culinary school yet is somehow the boss of people who have.
And beats one of them in food competitions constantly too...
@@sterlingodeaghaidh5086 A valid point... Innovation sometimes requires a spark of insanity.
Honestly schooling doesn’t exactly make you innovative or anything. There are so many things to learn that school doesn’t teach you
@@Eternlsunshine Oh of course. A lot of people don't realize that though. Even experience doesn't guarantee it either. Someone could have been cooking since they were a child and went to school for it and still lack a creative spark.
Mythical Kitchen is a Liftocracy
Nicole committing hard to the Cornholio bit is an unexpected delight.
It was a valiant (and greatly appreciated) try but josh did it better. Sorry love!
It was a rental shirt, after all.
I really wasn't expecting that
I just love that v handled it way to well
Trevor did not get the reference xD
Thank you guys for giving me the chance to say hi and get your autographs even tho I was working at vidcon. I had such an great time being the line monitor for your meet and greet.
The results of testing myth 3 don’t surprise me at all. As someone of Indian descent, I’ve made plenty of spicy curries. They’re always more mellow the next day.
Fellow desi former cook, this is something I thought I was making up in my head. I’d frequently re-tarka my curry (fry chilies whole spices and onions and incorporate in) for the second dinner service. Also at a l desi restaurant I realized keeping my salan so long at home has diminishing satisfaction for a reason. We could only serve a curry base for 3 services bc after that while it’s safe to eat, the acidic elements like lemon or yogurt, loses its “tang” and require too much reworking per order to taste the same as day 1
chili garlic paste definitely gets hotter with aging as well as our local favorite Secret Aardvark Sauce. Sriracha seems to lose heat over time.
I'm Jamaican and I 100% agree food gets less spicy as it sits
well, I have the same problem with fresh peppers it gets less hot the longer it sits. like if i make dinner and its too spicy i make it sits for a while and then its fine
If you want chili that is hot when you microwave it, puree a can of chipotle in adobo sauce. I have to learn not to do that.
Vi just being all like "Are you okay?" to Nicole and Nicole just laughing uncontrollably saying "no" is a vibe flkjsdlkfjslkdjfslk
The myth about food getting more spicy as it sits wasn't quite done the correct way... It *does* get spicier as it sits if you use whole/sliced peppers instead of chili powder. Chili powder is already throughout the food, but letting a chile sit in the food for longer lets more of the flavor/spice release. I've tested this one myself.
I agree. I made chilli with Adobo peppers, and the first day was so mild. By day 3 it was so spicy, it tasted like a completely different chilli
Truth. Things you make with Capsicum fruit (aka chili peppers) will generally get spicier over time as the capsaicin releases from the placenta and flesh (although that depends on how much the pepper was broken down... if you blend it until it is like pure liquid, it won't get much hotter, but if you leave it chunkier, the capsaicin will release from the pieces over time) . Almost all of the capsaicin contained in chili peppers is in the placenta (the "pith") that surrounds the seeds, with some in the flesh of the fruit, but none in the seeds. Chili pepper seeds don't contain capsaicin. The reason most people mistakenly believe chili pepper seeds are spicy is because they are tasting the capsaicin oils from the placenta that coats the seed. If you rinse the seeds off completely and eat them, there will be no heat, just bitterness.
When my fam makes guacamole, we always let it sit so it gets spicier before the party. I definitely thought this test was strange.
@@matthewhebbert9712 This is so cool! Thanks for writing all that out
Agreed. Came here to say this.
V and Josh’s dynamic is so fun.
Yeah it's like a good kid and her step-dad who's really trying lol
I'm watching this with my nine year old, and he just said, "Why don't they make a podcast called JOSH talks too much?? Get to the cooking, Josh." 🤣🤣🤣
Lol seriously. I'm over 5 minutes in and they haven't even started cooking yet.
That just didn't happen did it
I haven't listened to much A Hotdog Is A Sandwich but I imagine if Josh had his own podcast it would end up being utter chaos and wholly unintelligible lol
Man Trevor was looking seriously dead over those spicy meatballs. He's been having a rough go lately.
This show gives me indigestion and I’m just watching it
Yeah I have been in that shape before eating really spicy food, it almost instantly makes you want to vomit.
@@anniebell6846 I can relate, as someone with Acid Reflux (since birth) and IBS-C, spicy food doesn't like me. Honestly nowadays it doesn't even have to be spicy to mess up my stomach 😩 and I like spicy food. But after a few incidents where I ended up curling up on my bathroom floor, I've learned to watch what I eat. So yup spicy food you will be missed.
“I want the one where the horses pull each of my arms and legs and rip me in half!”
“Are you okay?”
“No, it’s a weird morning.”
It’s these sorts of interactions that keep me coming back lol
I feel like Vi really arrived in this video. When she first joined the show she was young and awkward, now she's so much more comfortable on camera. Her personality really comes through. Trevor was the same, and now he's great. I love that Mythical really develops its talent in-house.
I think it helps that josh and Nicole can help with jokes and goofy to help them feel comfortable. I'm kinda shy and reserved but odds are they would help
For some reason that little “ooo it’s hot!” thing that Vi and Josh were doing in the intro really got me 🤣😂
"Ooo, it's hot, don't touch that"
Trevor, SWEATING: "Nicole.... 👁👄👁 thats ALL Tequila..."
Of course I love all these awesome people. But I am absolutely loving over time how much Vi has become so much more comfortable and just being adorable and great. Nicole is great, Trevor is great. Josh is Josh.
Near the end with all of them just having fun and then the pure anguish and pain you see in Trevors face with no more humor left in his soul
Myth munchers is my favorite series. The dynamic when you get all four together is so much fun ❤️
Want to know how to make a pepper LESS spicy? Cut it in half, lengthwise, and soak it in ice water for a few minutes. The cold, makes the pepper contract, causing it to squeeze and release the oils contained inside. When you remove them from the water, use tongs, because you’ll be able to see all the oils floating on top of the ice water. Just be careful NOT to let them soak for long, or else you’ll end up with jalapeños that taste like bell peppers! Seriously, set a timer for 3-5 minutes, then remove one and taste it. If it’s still too spicy, put it back in for a few more minutes.
Maybe even use tongs to hold them in place and pour the water off so the oil layer goes first?
Not to add a new level to this myth, but I've noticed in my cooking that the spice level does "bloom" when I use fresh hot peppers, but not their powdered counterparts.
probably because the whole peppers have spice leaching out from the seeds over time
So I can't really say for heating them up over time. But when I make fresh salsa with habaneros it is noticeably spicier the next day after sitting in the fridge overnight. I always just assumed all of the spice was spreading more evenly throughout the ingredients giving you a more even spice that makes it seem spicier over all.
The "oh no I dropped my phone" bit makes me chuckle every time
I absolutely love how they just lean into the Cornholio bit.
Best episode ever.
You can tell Trevor has been hanging out with the Smosh crew if he's about that spicy margarita life.
And he’s only 22
Also his australian accent was pure smosh
I just love these "Busting Myths" episodes. I love the entire group together. LOL
6:12 Dude I can relate to this face SO HARD. Josh is my spirit animal.
I would love to see actual quantification of capsaicin content for all of these controls and tests. Eater perception is such a huge uncontrolled factor, especially when the taste tests aren't being done blind. I need that science data!
I agree. PuckerButt Pepper Company founder Ed Currie (who is an expert on peppers and the creator of the Carolina Reaper, says that the ribs contain the heat. I will trust his professional insight over Josh's any day. Their test had fallacies because if you THINK something will be hotter your mind can play tricks on you to make you believe it.
@@snowflakehunter from the scores, I'd say this isn't really true. Other than Josh, they were mostly wrong. They expected certain foods to be hotter and didn't find that so.
@@CorwinAlexander As I said, I will trust the professional expertise in Ed Currie. He has years of experience in the pepper industry.
@@snowflakehunter what does Ed Currie's expertise in peppers have to do with the Pygmalion effect?
@@CorwinAlexander What does high expectations leading to improved performance have to do with a taste test? This effect is also known as the Rosenthal effect has to do with situations where someone's high expectations improves our behavior and therefore our performance in a given area. It suggests that we do better when more is expected of us. And this has nothing to do with a taste test. You are using this psychological phenomenon completely out of context.
It's quite hard to do this as precise as possible since every single pepper has a different capsaicin level, even in peppers of the same type, species and tree.
Josh, I am immensely hungover, thank you for being here to help
i wish you the best, godspeed firstname lastname, godspeed.
Same omfg
Cheers🍻
Can’t have a hangover if you continue drinking 😉
Josh is a lifesaver; a true humanitarian. G-d bless him.
I remember a long time ago watching Sandra Lee and she was cutting up a green bell pepper and goes, “You want to make sure to remove all the ribs and seeds. That’s where all the spice is.”
Lmao
Wait, really? 😂
Okay, Nicole's Beavis imitation caught me offguard, that was majestic 😂
Nicole and Trevor doing a “little dinky” made my heart so happy 🥲❤️
Ah, this completes my comfort day. It started with my crying in the bathtub and ended with eating doria and treats
was it like spiralling bathtub cry or like a cathartic bathtub cry? i hope you’re okay either way ❤️❤️
I hope you are feeling better and know you are not alone, we all cry in the bath sometimes, I hope the rest of your day is amazing.
I hope you are feeling better now
@@siobhan-rae half way between both lol I’m ok it’s just been a rough week
Fats tend to enhance flavors because it sticks to your mouth so it has more time to activate. I'm guessing it's doing a similar thing in the meatball, where it is basically gluing the chili flakes to your mouth so you get more capsaicin. Just a guess, but I think that's what's happening
This was my thought too. I agree.
For some reason I thought you said farts instead of fats at first, lmao
Y'all should do a foraging/cooking episode with an expert!
Quickly, before all of California catches on fire again & there's nothing left to eat out there!
Not even a expert just with brad leone, him and josh wpuld he amazing together
@@thevilyn2075 josh and brad have done an episode together and it was ….awkward at best
@@sylviele3239 yeah but I don’t think brad cared for the content :/
Should’ve de ribbed and then separated the seeds from the removed piths so you could save the seeds and add them in with the clean jalapeño to do a batch with just seeds and no ribs.
From what I have heard, the seeds do have a lot spice but the most spice is still in the pith which is why people say you can’t just remove the seeds and leave the pith intact because it will still come out spicy.
As a Malaysian, I volunteer to liaise with Nicole when she arrives for her mission (24:54) so we can go out for some goooood food lesgoooo 🇲🇾
(edit: I realise this is a Zoolander reference, and I would like to make that clear to any authorities watching)
You guys are a GREAT group. I actually sit a work watching the clock to when I can get home and watch some more episodes.
Poor Trevor sittin' there like a kitten with brain freeze. That meatball just broke him.
This series is helping people become better chefs. Try busting myths on boxed mixes next, for example: will using milk instead of water achieve a denser cake (use milk alternatives also to see which will achieve closer to milk).
*Everyone dying
Nicole: "I'm having a great time!"
Honestly, I kinda vibe with Trevor's megaball. It's one consistent meatball rather than 4 unique ones.
sound effects were fun in this episode! editing was on point! one of my favorite series ❤
Thanks for confirming my theory about good getting less spicy over time. I had noticed when I cook curry that fresh its pretty hot, but 2 days in the fridge and it's much more tolerable.
I think it depends on the combo... in coconut milk time lets the heat infuse from chilies more, so it feels way hotter later... powders also, to me, weaken over time whereas diced fresh chilies w/seeds intensify.
@@122172639 I think that is true as well. In both my home curry which is mainly red curry paste and coconut milk it'll be spicy the first day, two days later much spicier. Had a green curry from a restaurant. we ordered 4 spice thinking American spice, then saw the old Thai grandma cooking. It was was amazing, but face melting hot. I took some home. Two days later it was weaponized heat. I had to add almost as much coconut milk as I had curry to tolerate it. I still don't think my ass will ever forgive me.
I’ll be honest, that “helloooo” was spot on for Jon Lovitz. The rest fell apart pretty quick
The part where Trevor is making defensive Beaker "meep-meep" sounds with an entire meatball in his mouth cracked me up.
No joke, I frequently use all the myth munchers vids when I cook. I used the steak one for my fiancees birthday dinner, the pasta one for... pasta night, and this one when I wanted an extra spicy chicken tortilla soup! Left all the seeds and ribs in, ate it right away.
Nicole is my favorite!! I love the shows extra when she’s on, she’s so funny and sweet! You’re all so dynamic and fun. More more more! 😊
I love all the Zoolander references Josh makes over the course of his videos! 😂
9:36 the chicken laugh. So good.
I remember when V's early mythical kitchen videos, where her face was just screaming "this guy(Josh) is crazy, I'm going to quit soon?" Now I love how V has become equally crazy as others.
Please bring Rhett and Link to these videos, it'll be crazy af.
"Cheese my balls"
Im not surprised that the two lasses didnt laugh. They truly are the glue that holds those other two together lol
When cooking the food, fattier is spicier because you are essentially blooming the spice in oil which releases the flavor. In raw/ fresh preparations it is the opposite because the oils in the peppers release over time.
I’m glad Trevor is there as the gen z audoence standin to not understand these movie references lol
Trevor - "I love spicy food"
also Trevor *sees the light eating spicy meatballs*
I’m loving the V & Josh energy and the Nicole & Trevor energy. Great episode!
As a child of the 80s/90s... Thank you so much for the Beavis & Butthead flashback ❤️
Something about Trevor's swaying that lines up with the beat of the background music at 10:18 is incredibly satisfying
Trevor looks like a toddler with a cold after they tried the Meatballs 😂
One of my favorite dishes I make is chicken in a Chinese style chilli sauce. I have definitely noticed that it can range from modest to killer spice based on how long I cook my dried chillies in oil before mixing in all the water based stuff - with the same exact amounts of chillies.
FINALLY a new Myth Munchers episode. Been waiting some time 😬
Currently 3:33 in Arizona, should be asleep, I will never sleep when mythical kitchen is on.
Fellow AZ 3:30 gang!
In regard to the "leaving to bloom" myth... I was always told that if food was refrigerated/frozen the reheated it gets spicier... not just left over time... I've never tested the theory... but I was just told it from a young age
I wish I got to hear the inevitable discussion they'd have about the Shirt Rental off camera.
V always seems like shes just left the dentist after inhaling some happy gas
May be a different kinda happy gas 🤷🏽♀️😂
This has become my favorite cooking channel. Its like I've found my people 😆. Great combination of interesting food content and fun personalities 😊
Of course Josh goes from removing a pepper rib to Marlyn Manson’s auto-filatio rumour.
This is going to age me but when I was younger it was Prince
I know there are only so many food myths but these by far are the best episodes.
Agreed
love how only trevor and josh laughed about the cheesed balls joke
I think the difference between guacamole and meatballs is that the meatball is cooked. I think warmth allows the capsaicin to dissolve fully into the fats and oils to make them spicy, as opposed to guacamole where they're probably more separated.
I have to say, I think this is one of my favorite series that you guys do
Josh's face at 6:12 after the dare: "CHALLENGE ACCEPTED"
Trevor was a neurodivergent mood sharing that anecdote about the spicy margarita to try and match Nichole lmao
9:35 - Trevor unleashed his inner pterodactyl
fry any pepper plus dried chili flakes in a little oil in a wok over medium high or medium heat just as it starts sticking to the pan deglaze with Linchen cooking Michiu. you will unlock the spice, it will shoot capsaicin(spelling?) into the air so be sure to wear safety equipment. it should end up a paste-like consistency and you will end up with the spiciest of the spicy. when i discovered this i used your basic bargain bin chili flakes, habaneros, and espelette peppers.
Josh's Beavis impression is way too good, it's scary.
15:35: Yes, yes we do!
I love that Nicloe said "I already do that" 😂🤣 go girl no shame
I love that Nicole brought out the great Cornholio...and Josh finished it brilliantly!!! HYSTERICAL!!! 😂😂😂
Every organic chemistry teacher i’ve served under and myself are rolling in our future graves over the methodology of this episode…
Yes, not the most scientific results, but fun to watch. ☺️🌶❤️
That’s why I watch Americas Test Kitchen too. Entertainment factor here. Science factor there.
So ready for this one! I have a lot of questions about spice since I’m white as hell and grew up in suburbia with parents who thought black pepper was a spice
I’m trying to get better at cooking more things and have seen so many spice related things when looking up info and have trouble figuring out what to do.
Can’t wait to see the results!
it's the placenta (what the seeds are attached to) that makes the oils and its the oils that make the chilli spicy :)
yea, it's that white webbing stuff but you normally take most of that out when you deseed them
@@devdog007 correct and right :)
Mythbusters proved long ago that double dipping a chip doesn't actually do anything.
"Trevor, cheese my balls." - Josh
So nice to see Nicole cooking again. Glad she's healed enough to participate again. ❤️
I’m out of the loop: what happened to Nicole?! She looks noticeably heavier than the last time I saw her in a video, so if I had to guess, maybe she injured herself in a manner that left her more sedentary than she was prior? Or maybe she is/was pregnant? Depression, perhaps? (All too familiar with that one.) Hmm 🤔
Did Josh actually take Trevor to Olive Garden for his 21st?! I need to hear about this if he did
In my experience with eating leftover wings, the spice is most intense when you eat them fresh and warm, but if you keep them overnight in a fridge the spice isn’t as intense but the spice lingers longer in your mouth
Trevor: "I've had a lot of spicy margaritas in my day" Says the 22 year old. I think it's time for an intervention guys.
‘It’s not an arresting heat’ Trevor: ‘🥵 no’
His face couldn’t be more red if he had just finished watching Brian’s Song in a boot camp gas chamber. Get him a glass of milk, stat!
But maybe you should've rinsed the alcohol habaneros AND soaked them way longer. I always make carolina reaper extract with wodka and it needs to soak for two weeks to get super spicy...
Weren’t they testing that it would be less spicy though?
Also, mounting the sauce with butter diminishes the heat, doesn’t it?
@@themagicknightress7132 I think the point is that it takes two weeks for the vodka to get spicy, which essentially means the capsaicin goes from the pepper to the vodka, but it takes longer than they tested.
Agree! Capsaicin is soluble in alcohol so it would make sense that alcohol can remove the spice
Not surprised to hear refrigeration reduced the spiciness! There's a mongolian beef mix my family loves but it's always pretty spicy when it's freshly made, and loses some of it's heat when eaten as leftovers the next day
I know it's not really the way you would normally prep things, but you could've done a salsa where you took out the ribs and put the seeds back in, just to determine which element was the bigger culprit.
Also as a person who frequently cooks chili for several hours, and then eats the leftovers for several days, it's pretty obvious that it gets less spicy over time. I have used on different occasions everything from fresh peppers to chili powders to hot sauces, always with similar results. The sooner you add the spicy component, and the longer you cook the chili afterwards or let it sit, the less spicy the end result is. The chili becomes more and more homogenous over time, meaning that the individual components blend together into one thing, as opposed to a fast chili where the ingredients are more discrete chunks still and you can experience them more individually. This means that whatever spicy elements you are using get more and more diluted into the chili over time as they blend with everything else. I do this kind of on purpose and make the chili almost unbearably spicy right at the outset, so that by the time everything has rendered down for ages, it's a pretty tolerable spicy mush haha
If your goal was just to INFUSE spice into something (like when you guys soaked those chilis in tequila) and then remove the peppers later, then the whole blooming period idea makes sense. The tequila liquid itself will get spicier over time obviously. But if you're making a dish where the spice components remain for consumption, it's going to be spicier if you're just getting the fresh bites of that component.
Food Myths is one of my favourite… shows? … segments? … series? on this channel.
According to every scientific paper I've read on the topic, there is zero capsaicin inside chilli seeds.
They have an issue with their method I think - if they took out all the pith, and thoroughly cleaned the seeds, then made salsa with the peppers and the seeds, but no pith, I think it wouldn't be as spicy. Since no one in their right mind would ever do that it's sort of meh, but to claim the seeds have heat without trying that might be sus
correct, it is the pith that produces capsacin, but the seeds are hot due to their proximity to the pith, they absorb/get coated in it, but do not produce capsacin themselves
I do not believe you have read a single scientific paper that makes the claim you just made.
@@v5red cope
Trevor being the straight man for Nicole is hysterical 14:30
Best way to beat the heat is very chocolatey ice cream, the chocolate is important as chocolate is also a very mild pain killer. Also, yes, most heat is found in the ribs, but the seeds do still have a coating of capsaicin, so removing them does help a little, but the ribs do have a lot more spice in them.
I have 3 main rules in my kitchen:
1. Clean everything
2. Wear appropriate attire
3. TASTE YOUR FOOD
Kinda wonder what the salsa with only the seeds without the ribs would taste like.
The middle one was only the seeds, not the ribs.
@@maxniemand975 I'm confused. The middle one *was* only seeds (no ribs).
Marilyn Manson didn't remove any of his ribs. That is an urban legend.
I noticed when I make spicy stir fry, it is considerably less spicy the 2nd or 3rd day when i eat the leftovers. i think it's because over time the heat from the peppers soaks inside of the meat and veggies of the stir fry instead of just coating the outside of them. I assumed it would be the same for chili.
edit: looks like Josh came to the same conclusion. That makes me feel good haha
yes exactly, if all the heat is still on the outside of the other ingredients it will be the first sensation that hits your mouth.
@@maxniemand975 i use a pretty intense ghost pepper hot sauce and chili powder. of course it depends on the dish, but i feel a stir fry can be comparable with a chili.
For the first test you guys should have cut the jalapeños into quarters, and for each quarter remove the seeds or the ribs or kept it whole (so you have all 3 scenarios from the same pepper) and then repeated that until you had 100 grams of each preparation. That way the same peppers are in every salsa. It wouldn’t have added that much work and would have improved the test significantly. There’s so much variability from pepper to pepper.
Wow the self control Josh showed when the opportunity for jokes about "the tip" came up and he didn't take it, he's growing lol jk jk
My favourite thing about the mythical kitchen is that Josh didn’t go to culinary school and is like a star now!