- 9 months ago
The Connoisseur taste tests mustard on watermelon and reveals the return of The Edge (not that one).
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00:01Pizza Hut seems to be trying to bring in new customers by reviving old menu items
00:05and the latest is what they call The Edge, part of the chain's nostalgia campaign.
00:12My name is Bono and I'd like to introduce some new pizza sensation to you.
00:16It's called The Edge. Some people say this is a revolutionary pizza, but it's not.
00:21It's a pizza that's been here before, probably in your own big fat belly.
00:27I don't know what we say here, avoid the noid.
00:32That's Domino's, this is Pizza Hut.
00:35Alright, so it's called The Edge.
00:37It's called The Edge.
00:39Pizza Hut considers The Edge, it was first introduced in 1997 and they call The Edge a tavern style pizza.
00:46Oh yeah.
00:47It's cut into 16 squares and comes in a cracker thin crust.
00:50I remember this.
00:51Geometrically perfect and a taste sensation that'll rock your world.
00:54And it will be available at participating Pizza Hut locations.
00:57Order now and receive a mid-sized coke.
00:59Mid-sized.
01:01It'll be available at participating locations nationwide for about 13 bucks.
01:09So I did Pizza Hut just not that actually that long ago.
01:13It was probably during Lent and I did it because we had been talking about it.
01:18I'm like, you know, I haven't...
01:19Because you're a man of faith.
01:20Well, I hadn't had a Domino's, not a Domino's, a Pizza Hut pizza in a long time.
01:24So I ended up getting a regular pizza and then I got the stuffed crust pizza.
01:28And I know that you guys are all out on stuffed crust.
01:31I thought the stuffed crust was...
01:32You're a filthy animal.
01:33I know, but I thought it was markedly better.
01:36I'm not out on stuffed crust, but I just don't order it.
01:39You know what I mean?
01:40Too much.
01:41I know, and I just had to do it.
01:42Why don't they just take a fire hose and spray cheese on you as you come in?
01:45Right.
01:46So this pizza, looking at it, this...
01:48Yeah.
01:49I'm glad Thin Crust has kind of made its way around the country.
01:52Yeah.
01:53Because I grew up in St. Louis.
01:54This pizza called the Emo's.
01:55You guys know I've talked about it for years.
01:56That's what it is.
01:57It's this Thin Crust pizza.
01:58It's a version of the edge.
01:59It's cut in squares.
02:00That's the way they've always cut it.
02:01And it's been since I was a baby, you know, essentially, that I've had that.
02:06Suckling at your mother's teeth.
02:09I prefer this type pizza.
02:11I'm glad that it's made its way around.
02:14And so I don't actually ever remember this as a menu item.
02:18I don't remember this from Pizza Hut either, Steve.
02:20I do, yeah.
02:21I remember Domino's.
02:22You do?
02:23I do remember this, yeah.
02:24And I remember it because of, like, the way that they were able to cram as much pizza
02:27on as thin a crust as possible.
02:28Okay.
02:29And get it all the way to the edge.
02:30Hence the name.
02:31Well, this was kind of, like, you said 97, right?
02:34Yeah.
02:35Yeah.
02:36So, like, that was past at least my Pizza Hut days.
02:37I think the last time I had Pizza Hut, I was in, like, middle school.
02:40Yeah.
02:41You were not in college ordering pizza?
02:42It was the time of downtown Julie Brown.
02:44Wubba, wubba, wubba.
02:45No, Nick, you know.
02:46Wubba, wubba was the battle cry as they took to the pizzas.
02:50And the ovens flamed with the fires of edginess.
02:53Wubba, wubba.
02:54So, Nick, we had, like, the famous, like, pizza restaurant that we would go to in West Chester.
02:59Right.
03:00What famous pizza restaurant was it?
03:02Amores, I think it was called.
03:03Amores Amores.
03:04That's Amores.
03:05It's love.
03:07We had OIPs.
03:08College towns always have the local pizza joists.
03:12It's fantastic.
03:13Yeah.
03:14The one at University of Missouri was Shakespeare's and it was outstanding.
03:19Original Italian pizza, OIPs.
03:20Everybody ordered OIPs.
03:21Everybody ordered original Italian pizza is what that stood for.
03:24And that was the College Town pizza.
03:26So you wouldn't order from OIP.
03:28Oh, I like that.
03:29Yeah, yeah.
03:30All right.
03:31Let me move on to something else.
03:33You had mentioned your mustard, Nick.
03:35Yes.
03:35You may want to try that on watermelon.
03:38It's the latest thing that people have been sampling.
03:40Lizzo kind of made a big deal about it on TikTok.
03:43So she had she made a video of her doing some, you know, funny TikTok things where there's
03:50some edits and, you know, all of a sudden the watermelon appears and so on.
03:53So this, to me, Preston, seems like the old thing of putting salt on watermelon.
03:57Yeah, I grew up putting salt on watermelon.
03:58I don't do it anymore.
03:59Yeah.
04:00But they said it was to bring out the sweetness by adding the salt, you know.
04:05I heard that on cantaloupe.
04:07How do you do it?
04:07Same thing.
04:08Same thing.
04:09Yeah.
04:09Yeah.
04:09And I like them.
04:11Any melon will do.
04:15So here's the thing.
04:17It doesn't matter if it's a cantaloupe or a honeydew or a cassava.
04:21Any melon covered in salt will bring out the sweetness of the savory.
04:25Living together on one melon the way we should all live together.
04:29Now people are trying mustard.
04:30Now they're trying mustard just like Lizzo.
04:33Yeah.
04:33So, but the jury's out on whether she thought it was good or not.
04:36So she had called it, is it bussin' or disgustin'?
04:39Is it bussin' or disgustin'?
04:41But she never really...
04:42Is it bussin' or disgustin'?
04:43Disgustin'.
04:43And this video said whether it was bussin' or disgustin', so...
04:46No, she doesn't.
04:47And I, to me, I think...
04:49So the common thing of like sea salt and caramel.
04:54Yes.
04:54So to me that does work.
04:55And some things that I thought would never work do work.
04:57I don't know about the watermelon and the mustard.
05:00It just seems to be too combating.
05:03Yep.
05:03I'm tying it into the previous conversation.
05:05We used to do mustard on pizza.
05:07Okay.
05:08I can see that.
05:08Hey, did you do that?
05:09I don't know.
05:09I'm not sure.
05:10Somebody...
05:11Ranch dressing cavity.
05:12Ew, no.
05:14That's just for the crust, right?
05:18Or the whole pizza?
05:19You can do the whole pizza.
05:20Oh.
05:20Yeah.
05:21Yeah, I know.
05:21I said ew, no, yet I put mustard on pizza.
05:24I know!
05:24I'm sorry.
05:24We should have taste-tested this.
05:26Casey, when's the last time you've had ranch dressing on pizza?
05:29It's been a while.
05:30Like, at least like two or three days.
05:32Okay.
05:32Do we have something that could approximate a melon and put some mustard on it?
05:36Wait, I might...
05:37Let me see if I have a...
05:38Do you keep a melon in your desk drawer?
05:39No, I might have watermelon.
05:39No, Kathy brings a pot of fruit every day, remember?
05:42Oh, go check.
05:43Can we try that?
05:44Yes.
05:44Go see if you have watermelon.
05:45Yummy, yummy.
05:46We'll try it.
05:46Let's get it.
05:47I'm sure there's...
05:48Kathy rises to the challenge.
05:49There's got to be mustard in the fridge.
05:51Yes.
05:51Connor, can you go look in the fridge and see if there's any mustard?
05:54Let's try it.
05:55Or Marissa's already on her way.
05:57But, yeah, I got to believe no matter what, it's not good.
06:01And this is just a thing that people have done to make you eat mustard on a watermelon.
06:06Here, try this.
06:07People are eating Tide Pods.
06:08So you have to take everybody with a grain of salt.
06:12Here's a text.
06:12Somebody says, my husband always puts pepper on his cantaloupe.
06:16What?
06:16Interesting.
06:16What, in prison?
06:18No.
06:19Oh.
06:19But I've had...
06:19You know what?
06:20I've had fruit in salads before, and you put pepper.
06:23Like, you know, there's strawberry salads and things like that.
06:26Do you know what I do?
06:26So, and it's a weird...
06:28So, honey grow, I do the, like, a sesame noodle, you know, whatever they call it.
06:34A salad, I guess it is.
06:36Okay.
06:37But pineapple in that.
06:38Mm-hmm.
06:38So something...
06:39Pineapple and sesame and a sesame sauce work together really well.
06:44I could see that work.
06:45Sometimes when you have, like, a teriyaki dish...
06:48Yes.
06:49Exactly.
06:49There'll be pineapple in that.
06:50That's the same thing.
06:51Sesame oil usually in that.
06:53So, that'll play along.
06:55It's great.
06:55Uh, let's see if Kathy is...
06:59She has her melons.
07:00Where's Kathy's melons?
07:02Hang on.
07:02Here we go.
07:03They're usually on display.
07:04...in a non-sexual way.
07:05And the way she has her 44 pounds.
07:07We got it.
07:08We do, we do.
07:08We do.
07:09We got a lot of them.
07:09So, we can try this.
07:10Should I just hold off until we get to this?
07:12Hold off.
07:13All right.
07:14All right, because, uh...
07:14Hold!
07:16Uh, now we're at Braveheart.
07:18Braveheart, yeah.
07:18There we go.
07:20I got you.
07:22Freedom!
07:23Freedom!
07:25Do you want to live in chains?
07:29Or do you want to live with salt on your water belly?
07:34Ah!
07:37Mustard!
07:40My God.
07:41It's a Friday.
07:42It is a Friday, isn't it?
07:43I know.
07:45Wow.
07:46Well, now we're going to watch Braveheart.
07:48I think they actually...
07:49They're making love.
07:50They're pounding the actual mustard seeds right now.
07:51Pounding the mustard seeds.
07:53Pounding them out.
07:54One mustard seed.
07:55Two mustard seeds.
07:56Slapping them down.
07:57Slapping them down.
07:58Slapping the base.
08:00Oh, my God.
08:01Now we've gone to I Love You, Man.
08:03Yes!
08:04All right.
08:04Oh, hey, here we go.
08:05Wow.
08:06He plates it out.
08:06I don't want it.
08:07I don't want to have it.
08:07I will try it.
08:08You don't want to...
08:09Oh, yes.
08:09I'm chewing tobacco, so, you know, I'm just trying to be healthy, guys.
08:11Thank you, Marissa.
08:13That's right.
08:13I don't want to tell you the taste of tobacco.
08:15All right.
08:15So we have...
08:16We each have a small piece of watermelon, and we have a little dollop of mustard.
08:21Do a dollop.
08:22Hang on.
08:22Is this regular yellow mustard, Marissa?
08:24All right.
08:24Wait, wait, wait, wait, wait.
08:25What?
08:26I just want to do a countdown.
08:27I want to get everybody ready.
08:28Okay.
08:29Oh, we're all going to do it at the same time?
08:31Yes.
08:31Just like they do at a tempo.
08:33I'm going first.
08:33I'm sorry.
08:34You guys, hang on.
08:34That way, I'm not...
08:35I can talk while you guys are chewing, right?
08:37All right.
08:38In three.
08:39Three.
08:39One, two, three.
08:42That's disgusting.
08:43Yeah?
08:43You're not a fan?
08:44All right.
08:44That's horrible.
08:46No.
08:46There's nothing appealing about that at all.
08:48Not in the slightest.
08:51Well, maybe it was a mustard.
08:52Get a different mustard.
08:54No.
08:54No?
08:54No.
08:55It doesn't belong on watermelon.
08:56Kathy?
08:56I do love mustard, though.
08:58I don't mind.
08:59And I love watermelon.
08:59I think it's two separate things that I like.
09:02I agree.
09:02But I don't have the reaction that you have that it was disgusting.
09:05I think it has to be marketed as two great tastes that are horrible together.
09:08There you go.
09:08Wait, didn't your son make you like a peanut butter and tuna fish sandwich once because
09:12he knew that you like...
09:13No, no.
09:13It was Gadzook's ice cream and shrimp.
09:17They were two of his favorite things.
09:18And he said they must taste great together.
09:21I let him learn that one on his own.
09:22Oh, my God.
09:23Gotta be beloved.
09:26You can do it.
09:29Get out.
09:30ка
09:30Don't you ask me.
09:32Yeah, no.
09:33You can do it.
09:34I don't know.
09:35It's like a quindi game.
09:36It can be absolutely correct.
09:37Let's ask the āstepping up.
09:38I let him know.
09:39Not You go ahead and find out.
09:41Just send me love Hausse.
09:42Also send me love altos to you,
09:48Trade me spend my time to live at a hospital.
09:49You should practice your life to stay.
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