Channel: Mythical Kitchen
YouTube Video ID: ks1kI9gnWwc
Episode Post Date: March 5, 2026
Transcript
Today we're putting two grocery stores to the test. It's Costco versus Sam's Club. Now in this video, I will show you how to handle large large chunks of meat. I'm going to teach you my secret special mashed potato recipe. It ain't that secret. It ain't that special, but you're going to see it and it's great. And then I'm going to do something wholly unforgivable to a lobster that you won't be able to unsee and we might not be able to come back from if if we're being honest. I still feel weird about it. The kitcheneers are out shopping at Costco and Sam's Club right now. Let's see what they got for a delicious surf and turf. What? We're making a show already? I was still thinking. We got a lot of stuff in front of us and and frankly it's quite early in the morning. And the reason it's quite early in the morning is cuz we're cooking giant Hold on. Hold on. >> [laughter] >> WE'RE COOKING big old sides of beef today. We are doing Costco versus Sam's Club. We spent $558 at Costco and $380 at Sam's Club to make a prime rib and lobster dinner. Cuz here's the thing, we're used to doing this with the Dollar Tree and sometimes like a Walmart, but this is like big special occasion. You're pulling out all the stops. You spent $214 on beef. That seems bordering on irresponsible at some point, but that's what it is. Over here at Sam's Club, we have a nice What is this? 9.7 lb chunk of prime rib. Now when we're talking the term prime rib literally just means it's a believe a cross rib roast, uh but the term prime is literally a distinction made by the USDA based on the amount of marbling and that distribution. So if you look at that, that is a nice prime piece of rib. However, going over to the Costco, we got a large untrimmed choice rib roast. So technically it's not even prime rib, but I think it could be almost just as good if we really treat it right. This one's untrimmed, so we actually They two like very different pieces of meat right here. We're basically going to trim this up, try and get it to that, see if there's a difference there. The other main differences here, we're doing a nice little steamed lobster tail. We had to buy 5 lb of lobster over at Costco, and then Sam's Club had a 1.25 lb thing. So, there's going to be big price differences here. However, if you're like cooking 10 or 10 on a large crowd, which I don't know if you are, maybe you're just making a whole 10-lb prime rib for yourself at home, which God, that sounds really fun. You can wear a top hat and a monocle, you know, you can parade around all fancy, do a little like penguin [music] tail suit, you know what I mean? Eating the whole prime rib roast to yourself. What a Friday night. Anyways, then you might need 5 lb of lobster, but I'm going to shut the hell up, and we're going to start cooking this thing cuz we got a lot to do. So, what we did is we hired a Moyle to go ahead and trim that big old Costco roast. Moyle is You You just Google it. Uh the big old Costco roast down into 8 and 1/2 lb to match the Sam's Club roast right here. And if you see like the marbling on this isn't quite as good, it still looks pretty solid though. This is one of the reasons I like cooking roasts as opposed to steaks in general, just because you get more time in the oven, and that lets some more of that intramuscular fat actually break down. Because it's not just a function of temperature, right? Temperature, time, and pressure are all functions of each other. Is that accurate scientifically? Wait, do we have any barometric scientists in here, KG? Not today. We couldn't We couldn't afford to book a professor of barometry? No, he was busy. Right. Why you got to be Why is it Why is it he? They were Whoa. >> [laughter] >> I think when you're cooking a roast over a long period of time, especially when you're cooking it to rare, I don't think you necessarily need the prime, but we're about to see when we actually taste it. Other things regarding prime rib and general roast cookery, you could salt it the night before, you could salt it several days before, uh and I think that makes a really good prime rib. I'm sort of agnostic on it though, because you kind of get more seasoning and salt penetration through the beef, but then I think you some of that like beautiful sumptuous beef texture. I think you end up with a little bit of like that kind of snappy corn beefiness cheese. Uh but that said, when you salt I'm trying not to get my hands dirty. There we go. Good catch, man. Cuz then I'm going to have to spend the entire time washing it. But you can really just crust the outside entirely with salt here. You're never really going to oversalt it. God, that is it feels so good to just really lay all that salt out. Okay. And over here so this guy Yeah, look at that snowball. All right. Hold on. Now I'm going I'm switching to right hand. I know normally I wouldn't use tongs. It feels wrong. It feels like I'm forsaking God. You know what I mean? God gave you tongs. Use them. God and she did a good job, KG. God can be a woman, too, just like a professor. Tons of garlic. We got a whole head of chopped garlic in here. Good old Christopher Ranch garlic. And it's going into some butter. The butter over at Costco Costco God, I got to keep They're the same thing. One just copied Sam's Club just came like 2 years after and copied everything that Costco did. But they have different products. Like Heinz versus French's lateral move. I mean, I love French's. I love Heinz. But come on. This is Kerrygold, which to me Kerrygold is super super high quality, but also like one of the few things that's like mass market and high quality at the same time. You're not going to taste a difference when it's rubbed on a thing of beef. Uh but for using that in other places, the mashed potatoes, that might actually make a difference. Oh, we're making mashed potatoes and creamed spinach and lobster. We're doing a lot today. We're doing a lot today cuz sometimes when we do this, we make like a sandwich and some beans. And so we're like, "You know what, man? Let's really get after it today." This is a pretty fun technique, the mustard and the butter. Mustard is basically ground mustard flour, which is just ground mustard seed powder mixed with vinegar and salt. And so when that vinegar evaporates, you're kind of just left with like the particulates of the mustard flour, which are actually going to like kind of bind to the beef and really help that seasoning stick to it. Take my beets. All right. Thanks, everybody. Just got to get at Just got to get after it right now. And maybe that wasn't the right move. Well, we're here. The problem is with the softened butter on it is it hardens immediately when it touches the cold beef. So, I'm going to try and really get some motion in there to melt it up again. We have a salt-free seasoning. We already added salt to it. So, we're just going to get a very generous crust right here. What's in this one? Organic Oh, my hip cracked. Organic onion, organic garlic, organic carrot? Carrot? I don't care at all about that. Black pepper, I like that one. Red bell pepper. >> [music] >> Tomato granules, this is a crazy seasoning. You got tomato and carrot granules in there. I don't know. Most seasonings exist the same. We're going to be fine. You're not going to eat this and go like, "Wow, I really taste that carrot in there. Thanks, Sam's Club Costco or whatever this one is." This one's Costco, to be clear. Now, we're going to one-hand it into the roasting rack. Go on, grip. There we go. What? [snorts] What? You got something [laughter] to say? I got to wash my hands. Well, I got to let the water run for 15 minutes so it finally gets warm. But until then, we can mix some stuff together. Going to get some mustard in there. We're just eyeballing this. But I can't I can't contaminate it with this mustard butter hand. You know what I'm going to do? I'm going to microwave that more. I'm going to microwave this more. Because I have a theory. You got to get this All those theories. Didn't he get a rash? Like um was it Marat? Was it Marat who like um he had such terrible skin disease that he basically sat in like a bath filled with oatmeal for like most of his most of his days or is that Robespierre? Robespierre? Someone look up Robespierre. Nobody knows what I'm talking about ever. Bath's nice and warm. >> [music] >> I think it was Marat. Yeah. Okay. With the skin disease? Yeah. Yeah, yeah. Was it Was it because they they tortured him and they made him sit in baths of human Can you look that up? Yeah. Yeah, thank you. Back to the cooking show. So, what we're going to do is we're going to go ahead and rub this down. Yeah, we got that nice and melty that way it can kind of solidify on. Yeah, they had a lot of much more creative torture methods back in the day. You know. What's in this seasoning? Dried garlic. This one does have salt, okay. We ever figure out why Marat sat in baths for so long? It was eczema. It was eczema, but like was that eczema >> [laughter] >> Was that eczema caught Well, you know what I mean? Like natural? We talking like normal style eczema [laughter] or like You know what I mean? We got our giant trimmed up, seasoned up roast. We're going to roast this at a low temp for a while, almost kind of doing like a reverse sear situation, and then we're going to blast the heat to finally get a crust, but this is going to sit in there until the internal temp reaches about Let's say pull it at like 115, 118. Let's do it. Do you enjoy watching our YouTube and consuming our media? But, have you ever thought, "Hmm. Hmm. I wish [clears throat] this could I wish this could be just a little bit more social." Well, what if I told you they invented a new thing called social media? Seems like it's going bad overall, but we're on it and you can go ahead and follow us over there. Go to TikTok, Flime Flam, Instagram, Periscope, that's still probably there. Pinterest, we got a Pinterest board. We're on Wattpad. We're I got an AO3 account. I've been writing some weird stuff out there. But we're all over social media, so go ahead and check out this new thing called social media. Surely it won't end all of us. All right, we got >> [laughter] >> We got over at Costco, we got the Kerrygold butter, we got some garlic, we got some onions sauteing in there. We're making a little bit of cream spinach. So, if you're worried about I don't know how pans work. If you were Stop yelling at me. I'm trying my best. If you would check this out. Watch this new Well, dude, who spilled? It's flooded over there. Here's the thing that I've been doing. Water. Wait, are we aware there's a giant puddle over here? Could be less dangerous. Anyway, that's [laughter] what I've been doing. If you're worried about your onions >> [laughter] >> I was just going to show you a very useful little trick. If you're worried about your onions and your garlic possibly burning, but you're also just a little bit impatient and don't want to saute them at low heat, I've been getting them like slightly burnt then just deglazing them with water and then just letting them soften like that. So, that's a fun time. So, we're getting that going. We're making a little bit of cream spinach and mashed potatoes right here. Comical. This is what they would use to trap a Looney Tunes character. You know, underneath like a bucket with a little Rube Goldberg-esque machine that would involve the coyote falling off a cliff. So, that's pretty cool that we have this. We're just going to go ahead and grate it straight from there. This is crazy. I need like a I need a cheese tester. Cheese tester's a job, you know that? You go to a barrel of cheese and you take like a large uh kind of like a probe like the way that they uh in um the pit where they uh You know what I'm talking about? They like stick the They like we got to eye all them and they stab them. You know what I mean? They do that but with cheese to test the quality of it. All right, we're going to go ahead >> [laughter] >> and we're just going to add our spinach to the sauteed garlic and onions. Uh we use fresh spinach so they don't have frozen spinach. Frozen spinach for cream spinach is so much better because this is like a whole bag of spinach. This is a whole 1-lb bag of spinach that is is cooked down and rung out a little bit. But, frozen spinach is generally better for So, my god, the with the beeping. Not everything needs to be a computer. I think this used to not be a computer with numbers. It was just a fire that you put a pan on. We've been doing it for 100,000 years, man. I'm not crazy. Pepper, a little bit of black pepper. That's fun. Just get some of that in there. Just a little bit. Don't need to use it all, you know? Perfect. All right. Anyways, remember that time we went to a bar that had beers? And they were like, "You can just scan the QR code and then you can just put it in the app." and I refused. I was like, "I'm going to go talk to a man and order a beer." And I did. And I went up to him and I said, "You got any like beers that that are your favorites?" And he goes, "No, I don't really like beer." And I said, "You work at a craft beer bar called 33 Taps. You got 33 beers. Lie to me. Tell me one. Tell me one that you got. Tell me the oldest one that you're trying to get rid of. I don't care. Just lie to me. Make me feel like things are special again." I'm going to run these back to the sink. I don't know why anymore. Give me a second. Mountain of rags. The reason I like to add a little bit of water to it is cuz you I really want the onions and the garlic and the spinach to all kind of work together, but I don't just want to add more cream. Well, there's a little bit of residual. Should I add more cream? Should I add more cream? All right. There we go. What are you doing? Let's not be a shy. Not be a shy with the cream here. All right, go ahead and give that a stir. These Is there going to be any difference? We got Philadelphia cream cheese on both. I'm going to let the cream reduce a little bit before I add that cream cheese. And then we should start grating some of this cheese in. This is a comical amount of cheese. Sorry. Jesus Christ. Jesus Christ. Come on. Come on. This has always been a Christian cooking show, Taylor. If you missed the overt themes, that's on you. Perfect. Mezzaluna factory. >> [laughter] >> Hey Mambo. Like one of them Olive Garden commercials. They show their kitchen in Italy. Let me see if there's any I can do all things through Christ who strengthens me. They're both very good. I want to be a Pentecostal cooking show. Get some snakes up in here, man. Not all Pentecostals do the snake thing, but the cool ones do. There we go. This is looking pretty good though. I I like the way this is looking. We're going to drop a little cream cheese in there. Bring some cream cheese on a potato. That looks nice. Now I got to use all the potatoes for the cooking that we're doing. A little bit of cream cheese just kind of thickens it up. We're going to shut the heat off of that. Going to see where this ends. When do you finish that? Cuz we got to make potatoes as well. To me, for my money, if I'm going to a steakhouse, uh mashed potatoes, cream spinach, that's the way to go. I lied to you. I hate mashed potatoes. I don't order it, but people like it. I thought you'd like it. I'm making this for you. But if you didn't want mashed potatoes, you could have used your QR menu to order something else, so Ow. We're going to rice some potatoes. This is my favorite way to make mashed potatoes. So we've boiled Yukon Gold potatoes whole. Now we're going to run them through a potato ricer. You could also use something called a food mill. Would not recommend using a food processor because that like that it like whips up the starch too much in potatoes and you can make them kind of gummy. But, potato ricers are so easy to use. Oh, we were talking about yesterday if we could see if I could dual wield. I don't think I can. Try it. I'll try it. I'll try it for the bit. See if it works. So, we're going to stick a whole boiled Yukon Gold in there. But, my boiled Yukon Gold We have potatoes in both hands. We're going to use this as a grip strength test. I have small hands for a man my size. That worked. Why do the potatoes look more yellower over at the uh Sam's Club? Should be the same kind of potato, right? What Sam's Club's got the Sam's Club's got the yellow potato hookup. Good for them, man. All right, I'm just going to rice these potatoes. Check back in a second. Uh If >> [laughter] >> If I have anything depressing to say in the meantime, surely we'll cut to it. Josh and his taters now live and on tour better than ever. Um I found out the mystery of the potatoes. So, over here at the Sam's Club, they are using actual Yukon Gold potatoes. Yukon Gold potatoes were originally developed literally in Canada near the Yukon territory. And then over here, they're actually not Yukon Golds. They're called Idaho Yellows that are very very similar, but you can like tell a very distinct difference here. And apparently Yukon Gold has more starch content. Idaho Yellows are more of a waxy potato. But, I didn't expect them to be that different. I'm curious to see if it actually changes the taste of the mashed potatoes. We'll find out. That gets me all excited. Now, I'm excited about modernity. Uh we have some cream steeping in a little bit of crushed garlic. I'm going to go ahead and just add all that in right there. And anytime you steep, kind of just take that, kind of mash the cream out of the garlic. Kind of just want to throw the garlic in there. No, don't do it. I like a perfectly smooth mashed potato as opposed to a chunky rustic mashed potato. Let's put all the butter in at once. You can just mash it together. It's all going in the same place. Take the cream over here from the Costco. Pour all that in. You can adjust with milk. Honestly, you can just like throw some extra water in there, too, if it's too tight. The main ingredient in cream is water. You know your bodies are about Well, like 6 76% water or is that the Earth? One of them. One of them has a lot of water in it. The other doesn't. And that beautiful Kerrygold butter. Man, I wish we had the yellow butter in the yellowest potatoes. Wouldn't that be fun? I think your body's like 60% Earth is like 70. Body's only 60% water? And the Earth is 71% water? What if I told you flip it? Does that make you think differently? All right, I'm going to grab a little bit more milk just to thin out these potatoes a little bit. We're using straight heavy cream. Listen, this is not It's not a light meal. Why does the heavy cream feel heavier at Costco? Costco, we got the heaviest cream of any membership-only based retail store. That's looking fun. We're just going to let this gradually heat up. I'll give it a taste and then season up from there. We're going to let that butter slowly melt into it. Let's put that on top. Let that kind of go. Let's do this. Kind of steam on there. I think we did it. We've made the turf. And now for surf. I just made that up. Surf and turf. >> [gasps] >> That's crazy. Yeah, we're making lobster. Lobster is some something that's sometimes eaten with steak. I've never kind of understood it. You know what I mean? How like what are you supposed to You just kind of alternate bites? I don't know, but it's fancy. It's like the fancy thing that people know about. And so, we're going to do that. We're adding some this here butter. Uh-oh. Uh-oh. Uh-oh. It's too hot. Too hot. Move it. Got to keep it moving. Got to keep moving. We don't want it to be hot. We're adding butter and garlic. We can make a little garlic butter lobster. We're going to do the fun little like steakhouse preparation. Cuz that's like the You know, I guess when I said it's like fancy it doesn't make any sense. That's not true cuz that's what fancy food kind of is, you know? It's kind of like ceremonial for the sake of being ceremonial, you know, when you like really want to treat yourself. And I think that's kind of cool. I think those little intangibles are sort of the spice of life and what make things kind of magic in a way. We're going to try and do that steakhouse thing. You know where they kind of like perch the It's like cooler because you've seen it in the commercials for the Outback Steakhouse where there's a lobster like perched upon its shell. You know what I mean? You see the kind of exposed tail meat and then the lobster there. But if you really think about it, if it was like a human, what we'd do is is we would sort of like crack all the way through our breastplate and then pull all of our organs and flesh muscles out from our breastplate like and then kind of just like splay our meat across our shattered breastplate just like You ever saw what the Bolton clan did in Game of Thrones? The flayed man. That's what we're doing to this lobster, but it's cool. It's fancy. So I'm going to go ahead and cut through the shell. And then once we get this back part here, going to pivot the scissors under there. Nope, don't stab yourself. Pivot the scissors. Try and make a lateral incision. There There we go. You're going to kind of want to hunch your shoulders all weird when you do this. Okay. Now all you got to do is kind of going to kind of just a little bit just kind of detach it a little bit. Don't crack it. Don't crack it. Just detach it a little bit. Then you're going to kind of You're going to kind of take your fingers This is cooking. This is what we all [laughter] signed up for. And And you're going to maybe maybe two will help. And then So sorry. So sorry. What if What if like Julia Child did this? Would she be doing this? The two fingers actually does really help. It gives you a wider base. It's not about the depth, it's about the width sometimes. So you're just going to go ahead kind of detach that up top. Yeah. Yep. Yep. Well, I want to go home now. So there you have it. We'll see you all next time. Thanks so much. Hopefully you come back. I don't think you will after that display. Um but that is indeed what I was trying to do. So there it is. Right? I'm not crazy. That's what we were trying for. Yeah, yeah. Thanks, man. Thanks. And now we know how to do it. So just kind of one finger along the top to dislodge it from there cuz that's what That was the sticking point last time. Just from the top. Yep. Yep. There you go. Should it hurt? Is it supposed to hurt? Got to dislodge it from the shell is the thing. And one kind of makes way for two. And then that can just sort of be birthed out of there. We got a breach. And okay. There it is. That's fine. Pull that out. Now we just perch that. >> [music] >> Yep. Maybe we can just have the mashed potatoes for dinner. >> [laughter] >> Just going to brush that with some garlic butter. And we're just going to prep that for the oven. Little bit of salt on there. Wow. Thank you for your service, I guess. Um feel stupid even talking about this. Lobster looks way better. Way pinker, plumper, felt felt nicer on the finger, I'll say that. We're going to bake them off. See how that goes. Still waiting. Now we got a whole uh curtains in there. Those are going. And then we got uh lobsters are going. Going somewhere. Sorry, I'm sorry. Hey, has anyone seen my afternoon fun drink? I normally keep it on my desk, but I didn't see it. And if I don't get a fun drink within 2 minutes, I'm going to scream. Not in a mad way, but in like a wounded hyena way. You You've seen the videos. But Oh, thank you so much. This refreshment break is sponsored by Olipop, a healthier soda alternative. Ah. Man, that's good. Olipop is reimagining soda for today, combining classic flavor nostalgia with a functional [music] ingredient blend. Personally, I drink Olipop all the time. I do not go to a grocery store without picking up an Olipop for the drive home. Even though most [music] of the time I drive home is literally 15 seconds, but I will crush an Olipop within that time frame. The way that I see it, it's got significantly less sugar than your classic [music] old-school soda. 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Olipop is sold online at Amazon Drink Break and available in the soda aisle and at thousands Drink Break of retailers nationwide, including Walmart and Target. Thanks again to Olipop for sponsoring this portion of today's episode. Cheers. We're so close, and I'm so hungry. All I ate were a bunch of pocket almonds, but then there was a bunch of lint in the pocket almonds, so I had to throw them away. So, now there's no more pocket almonds. But, what we do have is the 16 total lbs of prime rib that are now out of the oven. So, now we're going to start making the shoe Oh my god! That's not supposed to be on direct heat, but that's totally fine, cuz that's what we're doing. We're going to throw some garlic cloves right in there. I saw smoke and I needed to deglaze this so fast just to get Oh god! Oh, what's going Oh, yeah, yeah, these are Okay. Well, hey, we got this. There it is. The active deglazing is where there are bits of flavor at the bottom of a pan after say like a roast or maybe something that you've seared, and then you can use alcohol or honestly any sort of water or stock to really like get in there and scrape up those bits of brown myards in there, and that This went poorly on account of uh This isn't the right This isn't going great. So, what we're going to do is we're going to add Just add broth in there, and then this is going to simmer for a while, and then we're going to strain it, and then we're going to add Worcestershire in there, and it's the same brand of Worcestershire except it's more expensive at the Costco. Even though Colby is really mad about this. So, the same brand of Worcestershire is more expensive at the Costco even though Costco's membership is already $10 more expensive. And so, if you're going to Costco to get the Worcestershire, think twice, buddy. This is the best day of my life. I'm really excited. We got giant hunks of beef in front of us. We pulled them at about 116°. Should be up to about 130. [music] I'm going to see what we got inside. Wait, is this going to fall into the lobster? With Colin Farrell. Look at that. Hot diggity! Damn! What do the kids say? They go, "Yeah!" It's a "Yeah!" right? Is that what they say? Uh English cut or American cut? American cut. English cut is very thin. American cut is thickest. I'm doing a nice thick, almost a full inch cut on this. Wow, dude, look at that. Just big old bam bam bam. It needs like a tail. I'm just going right on the apron. All right. That was Sam's Club. >> [applause] >> Like a child that is spelling the s a m s k l u b Sam's Club. All right, let's see what Costco is looking like. This is the choice. We got a nice kind of big ring of gristle that I don't love, but that happens with prime rib sometimes. All right, I'm not too mad about this. It does look better though. Going to go with a nice big inch cut. Wunderbar. Wow. Man, of these that still looks pretty good, but I know I'm going for that one. We're going to pop. Look at that. A little bit of green on the lobster. We paid $15 to get a full gallon of parsley. Just going to go ahead and take this broiled lobster tail. Bam, right there. Serve it with a lemon wedge. Isn't that beautiful? This lobster looks more pinker and I like lobsters. I like lobsters that look more pinker like that. There we go. Pop that there. Nice little orientation. I didn't put the green on it. This green looks more browner. What else is going on? Okay. Okay. Okay. Going to go >> [music] >> right down there. And then the cream spinach is going to lay atop that potato barrier. That's what I wanted this to look like. Listen, is this the most elegant plating? Absolutely not. I don't care. This is a plate of food I want to eat. Potatoes The potatoes from Costco seem better and less starchy in a way. Yeah, bud. Yeah, bud. That's a plate of food. Holy crap. We made food on the cooking show. Everybody give it up for yourselves. JUICE. JUICE. STOP. STOP. I'M SO SORRY. I freaked out again. I forgot we had the Jew. Golly, man. You guys are crazy. Disaster averted. Most people aren't allowed to scream at their jobs, but I seem to do it with impunity. There we go. Okay, now everyone can clap. Now everyone GIVE IT UP. HOLD ON! [screaming] DOES ANYONE WANT A CAR KEYS? OH, THEY'RE IN MY POCKET. OKAY, we're good. Everyone give it up for the kid. Vinny and Celeste Austin, do you agree to tell the whole truth and nothing but the truth, so help you God? Yes. All right, cool, man. Hey, you look nice. Thank you. I look good outside of the kitchen, I promise. >> I wasn't even teeing you up. That's a mythical shirt? Yeah. Damn, dude. We're making good Go to mythical.com and buy my shirt. Okay, I'm not just flashing my nip wheels, I got that shirt on. Okay, B, before you we have two plates of prime rib and lobster tail and Yukon Gold mashed potatoes and creamed spinach with a little bit of drawn garlic butter >> [music] >> and lemon. Now, one of these is from the Costco and one of these is from the Sam's Club. It is your job to eat these. What a job to have today. It's your job. You have to eat these. This is my job and these plates were made [music] for goddess like me, Josh. That's right, dude. What? I don't know, man. I guess. Okay, I'm going to start. >> I call you a goddess, you know what I mean? You're allowed to. >> No, you're allowed to compliment women not physically. Call you, you know. You know? Like like an Herbal Essences commercial is allowed to go like, "Unleash the goddess in you with this shampoo." That makes sense. But me just going like, "Hey Vinny, you're a goddess." Yeah. >> Well, I guess it is normal. That's a solid compliment. >> Blaine, you're a goddess, too. Let me compliment everybody how Josh likes to compliment people. You are hair. >> [laughter] >> Thanks, Josh. >> Yeah, yeah. You're such a kind friend. >> Non-normative evaluations, you know? From visuals, this looks like a more expensive plate just off of the way the lobster is and the green stuff on the top. I'm going to try this one first cuz it's in front of me. There's a horseradish cream that is not from either Costco or Sam's Club so we couldn't find horseradish, but I wanted to eat it. Wow. That's salted really well, Josh. Thank you. I put as much salt as I could possibly fit on there. I'm going to try the mash I'm going to I'm going to try them all individually and I'm going to say things I'm going to say things with words after. Don't look at me. I'm going to act like I'm not here. You, too. Act like I'm not here. Oh, that's Sizzler all the way. Sizzler's not part of this though, right? >> No, Sizzler's bankrupt. >> [laughter] >> Straight up. They don't exist anymore. I thought this episode was called Sizzler versus Outback. I don't think I'm in the right episode. Okay, I'm going to try this one now. Switch sides. This one's wet. It's like a little pool I can jump in. Yeah, they kind of had a nice little natural crater. Whoa, this one's way juicier. This does taste like A FREAKING SIZZLER. >> [laughter] >> YOU. IT REALLY DOES. AND THAT'S a compliment in my book. >> It is. Sizzler used to be the shiznits. I've never made a broiled lobster tail like this in my life. I've never broiled in it somehow it really tastes like Sizzler. Okay, the seasonings on this one are a little bit more powerful. >> Does the quality of meat taste any different? I like this one better than this bite, but I like the seasonings and flavor on this one [music] more than that one. So, I'm going to keep going cuz I got mashed taters all up in here. Why you put this on here? Like it's floating. >> know. I kind of messed up, yeah. I didn't know what to do. I wanted more potatoes. Mhm. Mhm. You're just eating like you're getting ready to play football. I might be. Run in the parking lot. Do you want to run Oklahoma drills, Taylor, do you? Yeah. PUT ON THOSE PADS, SON. GET IN THE BULL RING. MHM. GET IN THE bull ring with me, Taylor. That was the coolest thing I've ever seen in my damn life, dude. >> Really? You were eating that LOBSTER TAIL LIKE AN APPLE. That was hilarious You look like you're doing a photo shoot right now for something. Free swing. [music] And they're like, "We're just going to give you a lobster tail. Whatever you do with it." You just rip it. Overall, flavor-wise, I like this plate a lot better. This one, I like the sides and I didn't like the cut as much. Yeah. But it was still seasoned well and prepared very well. V, in 3 2 1, you're going to put your hand over which dish you think was from Costco. Costco? Okay. Maybe, I don't know. Dude, I ate some with butter. 3 2 1. >> one. No, dude, that's Sam's Club. I never been to Sam's Club. What? >> one that is prime. The one from Costco was choice. Yeah. >> So we spent more money total at Costco by about $150, but that's cuz we had to buy like a giant untrimmed piece. So when it comes down to it, this plate of food cost $28. This plate of food only cost $22 to make. But I think it might be worth it for that extra six bucks. Like this is This is good. This is Dude, you just I want to try the other lobster. We got more lobster anyways. We're going to finish having this fight. V, thank you so much for your astute culinary opinions. Thank you all for giving us the excuse to cook [music] 21 total pounds of cross rib roast on just like a Thursday or Tuesday or whatever day this is cuz we're eating good when those cameras shut off, baby. I'm already covered in grease. We'll see y'all next time. Check out social media. Go tell your friends she's a goddess. Tell your friends she's a goddess. Follow us at Mythical Kitchen for more from the kitchen throughout your day.