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$500 Subway Footlong Taste Test

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13:48   |   Mar 18, 2019

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$500 Subway Footlong Taste Test
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  • - Today we eat a sandwich that costs more
  • than a pair of Yeezys.
  • - Let's talk about that.
  • (funky electronic music)
  • (fire crackles)
  • Good Mythical Morning.
  • - I have a riddle.
  • What do a Big Mac, a Crunchwrap Supreme,
  • a Chick-fil-A sandwich, a Chipotle burrito,
  • and a McGriddle sandwich all have in common?
  • - Um.
  • - They've all seen me naked.
  • Also we've taken all of those fast food items
  • and made them expensive, fancy versions.
  • - Yeah and today we wanna experience a fancified version
  • of a Subway sub.
  • Mythical chef Josh and Mythical producer Alex!
  • - Woo woo!
  • Hey guys. - Hello.
  • - We have a challenge for you.
  • It's to do the air chair for as long as you can right now.
  • - Okay we'll just wait. - Actually,
  • your mission if you choose to accept it is
  • to go out into the wilderness and create a fancy,
  • $500 foot long cold cut combo Subway sub.
  • And then bring it back to this very desk.
  • Do you accept this mission?
  • - Yes. - Good because--
  • - Yeah. - That's what this episode
  • is about. - That's great.
  • - So go, make the $500 foot long sub
  • and we'll just wait here for them to bring it back,
  • ever how long it takes,
  • it's not like they've already done it and taped it
  • and edited it and we're just gonna watch it
  • basically right now in a few seconds.
  • - Yeah we're just settling in.
  • It's time for Fancy Fast Food: Subway Edition.
  • - Welcome to my Subway van.
  • I rented it from a guy named Jared.
  • We're doing $500 foot longs this week
  • and I'm here with you because--
  • - You have a lot of sandwich experience 'cause you used
  • to work at Panera Bread Company.
  • - I did used to work at Panera Bread Company.
  • - Why'd you get fired?
  • - So what do you got there?
  • - So this is the Italian herb and cheese bread.
  • Everything starts in the bread and then the meats,
  • my three favorites, you have pepperoni and salami
  • and the super gray roast beef that looks like it died
  • probably 35, 40 years ago, provolone cheese,
  • olives, jalapenos, those are supposed to give a nice,
  • acidic brininess to it and then simply just red onion,
  • tomatoes, lettuce, red wine vinaigrette
  • and the best sauce at Subway.
  • - Italian. - No, southwest.
  • - So no mayo?
  • - There's mayo in the southwest sauce.
  • - Oh, I get extra mayo.
  • - You look like a guy who would get extra mayo.
  • - Yeah (chuckles) I do.
  • Okay so where am I going?
  • - You're going to Hollywood!
  • Remember American Idol, that was a cool show.
  • But for real we're going to Gwen in Hollywood.
  • They got the best meats in town.
  • - [Alex] Oh my God.
  • - [Josh] Wow.
  • - I know a lot about meat on account of I've had it
  • and this is the good stuff.
  • What do you think of that one?
  • - I actually think this looks like the thing
  • we should make roast beef out of.
  • - It's $90 a pound so as long as it's not extra
  • for avocado or anything like that,
  • four pounds should be probably enough.
  • So $403.20 is more money than I've ever had
  • in my bank account at one time.
  • I'm looking here and I'm not seeing
  • just circles of provolone.
  • These are square and that's just throwing me
  • way off my game, I mean, best case scenario,
  • they have a Boschetto al Tartufo.
  • - [Josh] Wait what?
  • What do we have?
  • - Oh, mama mia, it's the--
  • - [Together] Boschetto al Tartufo.
  • - [Alex] It's a circle just how daddy likes.
  • So I have payment.
  • - Oh. - Right in here.
  • - Do you want me to grab it? - Yeah.
  • - [Josh] Is that in here?
  • This is embarrassing,
  • I normally use him to kinda pay for meat.
  • Do you guys, are you guys cool with all quarters?
  • - Yeah we can do that. - There's more.
  • They're warmer when you get down.
  • We're just gonna call it square then.
  • - [Alex] Do we all hug now or?
  • - All right so we got all our meats our on display right?
  • We got this 80 day dry rib-eye from Gwen
  • that's really incredible, we got their lavender salumi
  • and we got their Finocchiona salumi which--
  • - But here's the thing.
  • Nobody hugged me over there.
  • No one cares.
  • We spent a lot of time with those people
  • and by that I mean that one girl.
  • - And then of course we have our cheese
  • so I got this Boschetto al Tartufo right,
  • and then we got some Parmigiano-Reggiano.
  • Gonna put that on our version
  • of Subway's Italian herb and cheese bread
  • and then we got this beautiful black winter truffle
  • that we're gonna use to make that Subway southwest sauce.
  • - Which I thought was a rock.
  • - And then we have this beautiful bottle of Madame Rose,
  • which is actually a sour that we're gonna be using
  • to make the pickles.
  • And then we got this beautiful bottle of,
  • I'll let you pronounce it.
  • - [Alex] Uh, Clos du Marquis St. Julien Grand Vin, 2014.
  • - And then we're gonna reduce that
  • to make our red wine vinaigrette.
  • - Sure, this is my part of it.
  • I have red pepper, green boy,
  • white-o, gold, red, and also a,
  • I didn't realize this was an onion.
  • - It's not an onion. - It's not?
  • - It's a shallot, dude. - And then this is grass.
  • - Great so let's start this cooking process.
  • - I do a little bit of this when I'm soiling my meats
  • and then I do a rub on the side.
  • - Keep in mind this is a $400 piece of meat though.
  • - I'm trying to do an even thing here.
  • It's not great. - I think this is great.
  • So this is ready to go in the oven.
  • So now we gotta make our duck egg southwest sauce.
  • - These are from ducks?
  • (metal clanging)
  • - You never wanna crack on that sir.
  • - [Alex] Duck eggs are tougher than a chicken.
  • - I found out earlier that you don't know
  • what mayonnaise is. - That's true.
  • I think mayonnaise could be sour cream based
  • which I think is pretty good.
  • - Close, it's an emulsification of eggs and oil,
  • the eggs of course serving as the protein or binder.
  • - Oh it's eggs. - To whip it, it's eggs.
  • - We're making mayonnaise right now.
  • - We're making mayonnaise right now, baby.
  • Do you want to be the pitcher or the catcher,
  • so to speak? - Let's just say
  • I'm more of a catcher.
  • - Need to get this going as fast as you can
  • and then while I'm doing this, you're gonna drip that oil in
  • as slowly as possible, okay? - This one?
  • Oh we could have done this the whole time?
  • (mixer whirs)
  • I think we're doing good.
  • That looks magical, that looks like mayonnaise.
  • - So I've done this, I've pureed some chipotles
  • in adobo right there.
  • Spoon some of that into there.
  • All right that's a good plop.
  • Then you're gonna do a quarter a teaspoon,
  • whatever you think that is.
  • - No.
  • - One quarter of a teaspoon. - Big boy or little boy?
  • - A teaspoon's a little boy, you've drank tea before?
  • - That'll do. - That's pretty good, man.
  • There you go. - Oh this is pretty good.
  • - They sound like Donald Duck to me.
  • - Like we're murdering him.
  • - All right so now we gotta make our red wine vinaigrette.
  • They say you shouldn't cook with any wine
  • that you wouldn't personally drink.
  • - Now I'll just pour-- (coughs)
  • Strong. - Pour it in, man.
  • - Pour it in? - Pour it in.
  • - Oh! - You're doing fine.
  • - So we got our shallots here.
  • - Two seconds, what's the difference between a shallot
  • and an onion?
  • - More flavory!
  • - Done. - Then we're gonna add
  • a few cracks of black pepper in there.
  • - And what are we making right now again?
  • - We're making the red wine vinaigrette.
  • - That's right. - Sauce.
  • We're just gonna go ahead and add a solid two tablespoons
  • of that guy right in there.
  • So you're gonna add a little bit of that Balsam Oro
  • and then we're just gonna pour a little bit
  • of our reduced red wine right into the pot.
  • So we're gonna start this going slowly--
  • - No there's no top!
  • - What? - There's no top.
  • - Yeah you're the top. - Oh okay.
  • The fire stuff is burning me, dude.
  • - What fire stuff? - The fire wine is burning.
  • - What do you mean the fire wine, it's not even hot.
  • You're just scared.
  • You gotta learn to differentiate between fear and pain.
  • And now our red wine vinaigrette's done.
  • - We did it.
  • - So this dough has been rising for about three hours.
  • - I been watching my special stories back there.
  • - Yeah, anything good going on?
  • - No.
  • - So you're gonna take that and you're gonna roll it
  • into our sub loaf shape until it fits
  • the dimensions of this pan so you want it to be flush
  • against the side of that.
  • - I literally did it first time.
  • Greatest cook to ever live.
  • - [Josh] We're gonna go ahead and score this,
  • you know like-- - 10.
  • I've been waiting for that one.
  • - Then we're gonna go ahead and we're just gonna rub
  • a little bit of that truffle oil we already got going
  • through the bread.
  • Grate a bunch of Parmigiano-Reggiano cheese,
  • and then taste these Italian herbs.
  • - Raw?
  • - Big time.
  • How do you feel about that?
  • - Pretty good.
  • - Pickles, we gotta make pickles.
  • And we're actually gonna pickle them
  • in this Madame Rose Belgian-style wild ale.
  • - How much? - Just pour it all in the pot.
  • You're gonna boil it. - This part scares me.
  • (sizzling)
  • - You're doing great though.
  • So all you gotta do is keep your fingers away
  • from the blade so hold it right up at the top,
  • you're just gonna grip it really firmly.
  • - Right here. - Yeah the not, no, not--
  • - Yeah.
  • Here we go.
  • I almost sliced my finger off.
  • Whoa that was close.
  • Oh my God.
  • I'm gonna start to take your lessons way more seriously
  • starting now. - That's great.
  • So this is elephant garlic,
  • this is one large clove of garlic and the best part
  • about elephant garlic is that it's super mild
  • so you can just eat a chip straight up.
  • - It's not.
  • It tastes just like the regular kind if not worse.
  • - All right so what we need to do with these pickles
  • is get 'em covered in salt.
  • Salt's gonna get in the cell walls of the vegetable
  • and that's gonna give this really nice--
  • - Garlic is just in my mouth.
  • - You're gonna like it when it's all done.
  • - How long does this have to sit for?
  • - Two weeks.
  • - Okay. - And then seal this up.
  • And we're gonna wait two weeks.
  • - It reacted badly with the garlic. (groans)
  • - We're kinda on the home stretch of this one, man.
  • - Yeah, more sharp stuff, great.
  • - Go slow and really push into there.
  • Look at that, that's nice.
  • We got hot beef flying in.
  • So we're just gonna cut off the twine.
  • You wanna try and roll that guy off.
  • Again are you scared or are you hurt?
  • - Half. - So we're not just gonna
  • hit this with a direct flame, we're actually gonna hit it
  • with pure diffused heat.
  • Yeah fire it up.
  • And then, yeah, that's great.
  • Try and really go on the top, try and hit the exposed fat.
  • Oh my God. - It's on fire.
  • - (blows) It's great.
  • (fire blasts)
  • (blows)
  • You're doing awesome. - It's still on fire.
  • (both blowing)
  • - All right so now we're just gonna throw it
  • into our slicer.
  • - That looks good. - All right man.
  • Bread is finally done
  • and now we can start building this sandwich.
  • So we're gonna go ahead and put down a huge base
  • of our southwest sauce that's got a lot
  • of that truffle in it.
  • We're gonna take literally all of this meat,
  • this is about what three pounds,
  • and we're just gonna take that--
  • - That's exactly three. - Yeah?
  • So we got all of our meat on there.
  • We wanna pack it in so like--
  • - This part's a little erotic for me.
  • - [Josh] And we got just thousands of salami coins.
  • - You know what's crazy is I'm still a vegetarian.
  • - Yes. - Still.
  • - I've handled a lot of meat,
  • I just don't put it in my mouth.
  • - All right now we gotta alternate colors on the tomatoes
  • and then I always get olives at Subway
  • so we're going Castelvetranos.
  • Catch this in your mouth.
  • - That's unbelievable.
  • Did you see that?
  • Look at our pickles. - Yeah.
  • (sputters)
  • - It took two weeks and we did it so fast.
  • So much faster than that. - Oh crap.
  • - What? - You think they like
  • their sub toasted?
  • - Tough.
  • - We gotta redo it now. - No no no.
  • - [Josh] This sucks.
  • - [Alex] This is beautiful.
  • This is the most beautiful sandwich I've ever seen.
  • - We just gotta crown it.
  • - [Alex] Oh my God.
  • - [Josh] I'm so proud of us.
  • - I wanna name this thing.
  • Its name is, three, two, one.
  • - Carl. - Carl.
  • - Do you want that hug?
  • - Yeah.
  • Thanks.
  • - No. - Ooh!
  • - I was coming in-- - Right.
  • Thanks, man.
  • - And they made it and they're back!
  • Okay guys, a freakin' $500
  • foot long sub.
  • - It's so big!
  • - Oh my word.
  • - [Rhett] What is the other one over there?
  • - [Link] It's wider in real life than I thought
  • it would be. - That's the original.
  • - Just a regular cold cut. - Okay.
  • - This is just to give you just a point of reference.
  • - Yeah yeah, exactly.
  • - It's a little bit bigger than a foot
  • because Subway's is actually smaller than a foot.
  • It's just short of 11 inches.
  • - Is that right? - There was a lawsuit
  • about that. - There was a lawsuit
  • about that and so if we get sued for our sandwich
  • being too big, I'm fine with that.
  • - A couple lawsuits going on.
  • - You might be-- - I don't really wanna
  • taste this. - 18 inches over there
  • with Carl, I don't know.
  • - It's 16 exactly. (Rhett chuckles)
  • - All right, so let's taste this thing.
  • Slice it open. - All right.
  • You mind if I-- - Please.
  • - Get an elbow-- - After you.
  • It makes sense as far as my participation goes.
  • - Did you have fun though? - That's a $500 cut.
  • - [Alex] Yeah I had a blast.
  • - Oh yeah, okay and you're gonna, yeah--
  • - Four.
  • - We each get our own section.
  • - So is this-- - You could technically
  • just leave that there 'cause then you can have mine.
  • - Yeah I'll just take your part.
  • You wanna look at me while I eat though?
  • - Yeah, of course. - Let's open this up.
  • Oh my goodness. - Wow!
  • - Look at that.
  • - [Alex] Camera's that way, Josh.
  • - My cameras are this way, I wanna--
  • - My two eye cameras. - Oh my goodness.
  • - There you go Rhett. - Right here.
  • - You wanna grab that one? - That is very silly.
  • This is a very silly sandwich.
  • - It's got so much heft to it.
  • - Hold on, I know you're trying to sneak that
  • tomato in there. - Oh come on man.
  • - It would have messed up the balance if we didn't.
  • - There's another one. - Your balance is
  • messed up now. - I'm gonna leave that one.
  • - All right let's dink it.
  • I wanna put this thing in my mouth. (chuckles)
  • - All right.
  • Three-way dink it.
  • - And sink it.
  • Oh man, I got a little mouth but I got big ideas.
  • - This is nice for us.
  • It looks good. - Mm.
  • I did not think that an exorbitantly priced
  • deli sandwich could be remarkably better
  • than just the normal, but it absolutely is.
  • - This is the best beef I've ever had.
  • - Mission accomplished, boys.
  • - This comes out to about $500,
  • that's how the math works out?
  • - [Josh] $500.77 which I actually--
  • (Link chuckles)
  • Took out-- - You failed!
  • - The truffle-- (laughing)
  • - You went over.
  • - I think with Link discarding that tomato,
  • it's probably-- - Yeah it's probably right
  • at $500. - Yeah we'll throw that
  • in the trash. - Well boys,
  • you did an incredible job.
  • - Equally, the both of us.
  • - Alex, you know what, for your hard work.
  • - Oh, just like old times.
  • - You can have this, what do you call that one?
  • It's not Carl.
  • - This has gotta be like-- - Ephrem.
  • - Ugly Ted or something.
  • - Ugly Ted. (chuckles)
  • - Okay remember that Josh is gonna shave that mustache
  • for a great charity called No Kid Hungry.
  • So go ahead and donate to ensure that that stache
  • will be shaved, it needs to be shaved.
  • - Mm-hmm. - The link to donate is
  • in the description and the shaving will happen
  • on an upcoming LTAT.
  • - Thank you for liking, commenting and subscribing.
  • - You guys say you know what time it is.
  • - Oh we get to.
  • - On three, one, two--
  • - [Alex And Josh] You know what time it is.
  • - Hi I'm Bella and I'm on my lunch break from work
  • in Burbank, California and it's time
  • to spin the Wheel of Mythicality.
  • - Bella in Burbank, right around the corner.
  • - Lunch break Bella! - I know where that is.
  • - Click the top link to watch us make
  • a $143 fancy Subway salad using all of our fancy
  • Subway scraps in Good Mythical More.
  • - And to find out where the wheel's gonna land.
  • Move at the speed of conversation with us.
  • Subscribe to Ear Biscuits wherever you listen to podcasts.

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Description

Josh and Alex set out to make a $500 Subway Footlong! Go behind the scenes in the GMM kitchen as they prepare our highly anticipated sandwich.  GMM #1505
See Rhett & Link play live in your city: tour tickets @ https://www.rhettandlinklive.com/

The stache’s days are numbered! Not only that, but Josh’s head will also be shaved! We added a new goal of $30,000 and if we reach that, Josh gets a Rhett & Link original tattoo! Spread the word and rally support with to do away with that thing once and for all. https://www.facebook.com/donate/339880566651018/10156339571361476/

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