Channel: Mythical Kitchen
YouTube Video ID: HKqPc1Wu0p4
Episode Post Date: January 22, 2026
Transcript
Today we're putting two grocery stores to the test. It's Aldi versus Dollar Tree. Today we're answering the question, does it actually matter where you buy your groceries? I will be making two versions of the same exact dish. Something easy it can whip up on a week night, but something special enough to have on a weekend. [laughter] I just made that up. I'm so sorry. I'm not going to do another take. So, that's what we're going with. We're making two dishes. One with ingredients from the Dollar Tree, the other with ingredients from the Aldi. We're going to compare the prices and have a judge taste both dishes. See which one is better. See where your money is actually stretched the furthest. The Kitcheners went to Aldi and Dollar Tree to pick up groceries. Let's see what they got. [music] Do you know what we're making? Like, can you look at this and understand what we're making? I don't know if you know the thing we're making, but I'm really excited to tell you about the thing we're making. And we're making medion noes in Cuban black beans. And you might be wondering, Josh, why are you making medoes? And why not just make kubanos, which is what a medion noce is a derivation of? And I says, cuz cuz we're really working with limited ingredients here. And like to peel back the curtain a little bit, what we always try and do when we go to Dollar Tree is how can [music] we use their somewhat limited offerings on a budget to create a full meal that would actually give you some nutrients, some fiber, some some vitamins in there and actually make something that feels like you're eating a real meal and not just like a snack, not just a tray of nachos. And we have settled on medoce. So that is a sandwich that is made on traditionally Cuban sweet bread. We are using uh hamburger buns instead. Traditionally made with Moho deo marinated pork. We are using Stacum's new chicken brand chickenums from the Dollar Tree over here. And then we got some chicken breast over here. So again, this is inspired by a media noce. Um [music] definitely not an actual version of it. And then we got some deli meat ham right here. But then we got some thick cut ham that we're going to use to flavor our beans. So we got some dried black beans over here. We're going to get some sofrito going in there. This is where things get interesting. Dollar Tree ain't really got any fresh produce over there, but stuff like this is really awesome. Frozen vegetables keep roughly the same nutrient profile as fresh vegetables. Bell peppers are something that have a ton of vitamins in them and they taste delicious, add a lot of flavor. So, we're going to use the frozen bell peppers and the beans there to make a sofrito. But then over here at Aldi, we're using fresh, which means this is a lot more expensive. We'll see if it actually comes through in the taste. [music] Speaking of expensive, we spent just about double the amount of money at Aldi, $63 versus $33 over here at Dollar Tree, but we're getting a lot more food. We'll see what the actual cost per dish price comes out to in the end. But right now, like, you know, buying 5 lbs of onions when you're only making one sandwich, but say you only want to use one, you don't know how to use the rest of them, [music] then these might end up going to waste. But we're going to see how this all shakes out in the end. I'm excited to make some delicious sandwiches that are only vaguely inspired by the Havana Cuba nightclub scene. More on that later. Back to you, Chris. Yes, I'm getting word the football team has won. Back to you, Josh. Thanks, Chris. We're making beads. Chris kicked it back to me. I think I'm losing my mind. We're making some Cuban style black beans right now. You might ask, what makes them Cuban? Well, I'll tell you because I'm here. We're making a little bit of sofrito. Sophrito is to a lot of different Spanish cuisines. Um they all kind of make them differently in different countries as say Miraau is to French or Trinity is to Cajun food. So we are going with garlic, bell pepper, onions. Some people will add tomato paste uh to that sofrito. Cook it down in some oil. Get all those aromatics going. But right [music] now we're using what Dollar Tree had available. And that means frozen peppers and onions. We have 6 ounces in here. I'm going to God. So Oh, I thought I shattered that. Man, I was a real big kid and I shattered a lot more things than I meant to. Um, I my heart was in the right place, but I was too big for all the child-sized things like McDonald's play places and car seats. Uh, so I'm just going to go ahead and run my knife through this, trying to really chop it up. The goal is to almost like dissolve all of the peppers, onions, and aromatics into the oil to try and just turn this into like a real flavor paste and cook it down. I'll show you later. I'll show you. You stick around long enough. Well, I'll show you some beans. I don't like that phrase. I don't like that I say that. Well, what are you going to do? Give me a second. We'll kick to Chris for sports. Thanks so much, Josh. Yeah, I'm down here at La Habra Lion Stadium where they just defeated the El Toro Chargers 28 to 17 in the CIF Southern section final. Standout sophomore quarterback Jake Frius went 18 of 37 for 249 yards and a touchdown. That's right, to stand out stud sophomore Mikey Matthews. Back to you, Josh. This has been Chris for Prep Sports. No way Lam Marada did that. Did you play Lamar Marada growing up? Because we're going to get one person in the comments going, "I went to Lamarada." >> All right. [laughter] Did you say Lam Marada was weak? >> Yes. >> I'm so down to just talk crap on high school sports. Northwood and Irvine, you suck. [laughter] Take that. We got the peppers and onions chopped up. So, this is exactly 6 oz the peppers and onion. Like I said, we're using the frozen from the Dollar Tree. And then we got some fresh over from the Aldi. So, I'm going to cut exactly 6 oz of this. In case you needed a refresher, here's the proper way to cut an onion. Check this out. Trim off the end right here. That's a pretty bad job, Josh. That's a pretty bad job. There you go. That's a better job. You know what I do is I normally cut it in half before you trim off the ends. But then this is the observer effect. But then people go, "You actually don't have to cut it in half before you do that." And I go, "I just how I do it. Just how I do it." And then you peel off a layer. Give me a sec. I always have a trash bowl. I'll pick it up. The trash There's [music] a bowl. You guys ever thought about this? Just putting a bowl between your legs when you cook. >> Yeah, I know. Like in a professional, but like check this out. So I can just go and it just falls into the trash bowl. Do we sell that product? All right, check this out. So most people, what they say is you would cut a couple inserts into there. I don't do that. I don't believe it. What I do, this is what I do at home. I go and then I kind of just I just hack at it like this. You don't even got to look sometimes. And then run your knife through like that and you got perfectly diced onions. Welcome to Josh's Culinary School. I need 6 oz total. That might be all of the onion that I need. And then you can save this for all of your favorite onion related recipes. Boiled onions, creamed onions, French fried onions, onion soup, onion salad, [music] onion sandwiches, onions, potatoes, potatoes and onions, beef and onions. Well, there's onions and beef, but that hasn't been made since the '7s. You can make an onion any which way you really want. This is what I do to bell peppers. I do that and I do that and then most of the time you can just punch that out and then you get a fun little eye mask that you can wear and that's pretty fun. [music] And then um I put a knife in down there and then I cut around like that and then boop. And then you can put it your handy dandy trash bowl. And then you can just run your knife through. I have so many so many more peppers to cut. We we could have just used one color of bell pepper. We have decided not to. We were trying to get to match that exactly which is a mixture of yellow, green, [music] and red. And as we all know, yellow is just a combination of red and green. I like having a spare bell pepper though in my house, you know, cuz you can make bell pepper and eggs, bell pepper sandwiches, bell pepper soup. There's There's of course bell pepper salad, bell pepper and beef. Beef and Yeah, beef and the Taco Bell beefer. There was that 70s Taco Bell. That's probably enough. Let me go ahead cut up this red bell pepper. Sometimes this part doesn't fall out as neatly, but it does end up right in that bowl. Put that for later. This is good if you're if you're having like a nephew come home from college. uh non non-gendered. It can be any nibbling. Nibbling is the non-gendered uh term for your your uh siblings child is nibbling. [music] And they should make up a new one. They need a better term for that cuz nibbling reminds me of um nibts, which is uh individual [music] kernels of corn called nibts. God, cooking is boring. How do you watch this? Who was your favorite local news anchor growing up? Mine was Rob Fukazaki. >> Dallas Reigns. >> Dallas Reigns. Do you know what my favorite work that Dallas Reigns ever did was? Was that when you record Jeopardy, the Jeopardy recordings would always start with Dallas Reigns doing a two second promo for the weather. And so you'd go into your record episode of Jeopardy and he'd just go RAIN TONIGHT. AND the next episode of Jeopardy, cuz you know, you save him and binge watch him. He'd just BE LIKE, "SUNNY NOW." And that's my impression of Dallas Reigns. How many 6 oz? Hey, hey. Okay, we got exactly 6 ounces of our soprito right here. Give me a second. I'm going to fly all this stuff out. I was so meticulous about cutting out my peppers and onions for the sofrito because I genuinely want to see if using fresh versus frozen is going to make a difference because we're about to simmer these beans for a very long time. Speaking of making a difference, we got olive oil going in to the Aldi pot over here along with those fresh peppers and onions. I don't really need to wait for the heat to stir up. Got onion skins on the ground. That's the downside of having a bowl between your legs, which I don't have anymore. We're going to put some garlic in there as well. I don't want to brown this. I want this to like really gently cook down uh in there. Add a little bit of salt. When you add salt to sautéing veggies, that just like brings some of the moisture out of the cell walls and gets them to brown more evenly. Now, on this side over here on Dollar Tree, their olive oil is not technically olive oil. Uh I don't doubt that there was an olive maybe near the oil at some point. Um but it's actually olive oil that is blended with neutral oil. Fire is looking good. going in with all of those peppers and onions. Again, this stuff, the garlic, the blended oil, I don't know if this is actually going to matter once you get all those beans in there. If you look at the quality of beans, there's not a ton you can tell from when they're dried like this. But I will say I like the fact that the Dollar Tree beans, as I find a split one, they appear to be less split after soaking than the Aldi beans. doesn't necessarily speak to quality, but when you're eating like a a bean soup and you really want to taste the whole bean. I like them when they're not just completely split apart. But maybe if they're too split, we'll mash them up. We'll see. This could also mean that the beans are just older and they're more dried and an overnight soak didn't bring them back to life quite as much. We'll find out because that's the exciting thing about cooking. You never really know. We're going to add a little bit of chili powder. Normally, we would use cumin. We could not find any cumin, which is a bummer. So, we're using chili powder, which is not the best substitute. It's the best one we could find at both grocery stores. So, we're adding chili powder and a little bit of black pepper to both. And then we're going to add oregano. And I add cilantro to both. Okay. No, I added oregano to both. Cilantro. This is fresh cilantro over here. Got to do the old ambidextrous. Stirring them. Ambidextrous. Just like those boys in Heated Rivalry. What? Just I love when they play hockey and they rrestle around with each other, you know, just guys being dudes. We're going to add a little bit of cilantro in there. The cilantro is just to go ahead and flavor up these beans. I said I'm going to slow cook these down and then wait till you see what I do with that ham. Don't go away. Stay right there. Back to you for a local human interest story. Chris. Yeah. Thanks so much, Josh. I'm down here at Petco with Miss Havsham. Now, Miss Havsham, were you suspicious when she bought 47 rabbits? No, didn't think so. Back to you, Josh. Good one, Chris. That reminds me, I've been meaning to tell you about my new early morning routine. This portion of today's episode is sponsored by Ritual, a vitamin and supplement made for skeptics by skeptics. Ritual does the work for you so you have the peace of mind knowing what's going into your body. Now, I've been meaning to start taking a multivitamin for like 10 years because I know it's something that's good for you. I just never knew [music] which one to take, and also I struggle very heavily with procrastination. But finally, I decided to start taking Rituals Essentials Multivitamin for men 18 plus, and they made the choice easy for me because of how transparent they are about what goes into their formula. Plus, it's really easy to add into my routine. You take two either in the morning or at night. I just pop them before I go to the gym in the morning, with or without food, and it's subscription based, so you never run out. I'm also always looking for different protein powders to try. And Rituals not only tastes good, it has 20 g of protein per serving and has been third party tested for heavy metals and microbes. Now, many of you have heard me talk about how I eat 200 grams of protein a day, and sometimes you need a really quick fix that still tastes good, and Ritual delivers. Essential Protein Plus is soyf free, gluten-free, vegan friendly, and free of artificial colors, flavors, or sweeteners, so it can fit easily into your diet or your diet. Even your diet, Chris Essentials for Men multivitamin is now $19.80 down from $33. So, head to this link below to get 40% off your first order. And thanks again to Ritual for sponsoring this portion of today's episode. Oh, the cameras are on. We're back with beans. That was a lovely human intro story. Man, I can't believe she killed all those rabbits. Uh, I don't watch the news. I have no idea what they have on there anymore. Uh, we're going to add some water. Yeah, we'll just add all the water. Uh, not all this water. We're going to add enough water to cover the beans. Beans aren't in there yet. You might say, "Why do you Why [music] haven't you put the beans in if you're putting in water to cover the beans? where there are no beans. We'll get there, man. You know, life is like a bean soup in many ways. We're going to add some powdered cilantro in there cuz we got whole cilantro in there. That's about 100 leaves of cilantro compared to three over there. Unclear why we did that. That's fine. Just leave it. We have large pucks [music] of ham. And I know that I meticulously measured out the amount of peppers and onions. And I also meticulously measured out 4 oz of ham, but I want to cut off just [music] little ribbons of ham to try it cuz I want to see which ham is more better. Now, I will say the Dollar Tree ham, this looks like we um divorced the flesh from the pig more intensely than the Aldi ham. Does that make sense? It's like you can still see ribbons of flesh and fat in this one. Whereas this one appears that it was run through a sort of blender and then mashed together just like Jacob Allerty in that one movie. That's a good ham. That ham tastes the same but 20% bouncier. And that's all a matter of preference if you like bouncy ham or not. Cuz I think I do is the thing. I grew up just eating a lot of processed foods. Hey, but not even like processed lunch meat. Like you look at like a Vietnamese fish ball or even a beef ball. You know, you get a bowl of f, you get a beef ball. They intentionally pound out the beef so that it's very, very bouncy in a way that I really love. So, I like my bouncy ham beans. You guys like that? Do you guys like bouncy meat? You know what I'm talking about? You like bouncy meat. Tell you don't like bouncy meat. You like bouncy meat. You're a vegetarian. I feel like the bounciness of the meat, but you're as a vegetarian, a lot of your fake meat is bouncy, you know. Yeah. But you like the bouncy fake meat. >> Yeah. Yeah. You like bouncy meat? Yeah. Yeah. Bouncy meat. Yeah. Don't let bouncy meat be different. Bouncy meat. Yeah. We all like bouncy meats over here except tally. Tally. Yeah. Well, have you had any What kind of bouncy meat? Have you had gila fish? That's a bouncy fish meat. Well, it's kind of like just uh All right, we're gonna let these beans gently simmer uh as early as 45 minutes, as long as 3 hours. I like a really strong slowcooked bean. And the good news is the ham flavors the beans and well, those beans, they flavor that ham right back. [laughter] Back to you, Chris. Yeah, thanks so much, Josh. We're down here at the fire department where they're doing their annual great hams giveaway. Now, I know what you're asking. Are the hams really great this year? They are. Oh, tell you what. Tell you tell you what, Chris, that's the greatest ham I've ever seen. [laughter] That ham's quite gray. We're going to make the sandwiches right now. Um, like I said earlier, typically a Kubano or a medion noce, it slightly sweeter, more fun cousin from Havana. The cubano is actually invented in Tampa, Florida, most likely, and then made it way down to Miami. But anyways, typically made with mojo deaho roasted pork, which is like one of the most delicious things in the world. In instead of that, we got chickenums. That's right. That's new chicken variety, [music] which like this is a really good product. This is actually a really healthy product, too. This is 10 g of protein, 450 calories. This is pure chicken meat. It just happens um to to look like that, which is unfortunate a little bit. We got 3 ounces of chickenums over here. this chicken brand steakums brand made of chicken. It's It says stum, but it's And then we got 3 oz of fresh chicken right here. We're just going to saute this up really quickly. We're just going to do with a little bit of salt, a little bit of pepper going right in there. Little bit of olive oil like Jamie Oliver. Here's my crazy hot take. I don't cook with olive oil at home like ever, dude. I'm kind of I don't know, man. My body kind of runs on seed oils. Like I haven't I just whatever the gasoline or the whatever it does, I don't know. My body likes it, so I've been doing that for a while. Um, but no, especially high heat cooking. I just don't really use olive oil that much. I have like a finishing olive oil, but I also don't use I'll put straight vegetable oil and vinegarette, dude. I don't give a I'm make a sandwich. In entertainment news, I saw Marty Supreme. Back to you, Josh. Sorry, that was Chris with entertainment news. Um, all right. Let's throw some [music] right back at you. I don't think this is salted. Eh, figure that out. Then we're going to get our chicken breast going right in there. A little bit of pepper. Little bit of pepper. That's crazy. Chicken sheets. We have the technology. A little bit of salt from our mythical kitchen salt. Well, this is a really great product. This is a great product that we made. We use it all the time. I use it all the time at home. It's awesome. Got that going up. Got the Zoid bird claws. That's That's I mean, listen, dude. Maybe I should have pounded this out into like one fine sheet, but like this looks more like the sliced meat that you would get on a medium noce or a kubano. That cheese is going to melt really nice on it. The color of this was such that I can't tell if it's cooked or not. So, that's an interesting problem that I've never really faced before. Do you guys think I should melt the cheese right onto this? Should I build it in here? I think I should. You don't think I should? Do you Do you dare me? I don't think it's going to melt in the panini press. Just want to cook this through. Let's make sure that chicken is all opaque and no longer translucent. Perfect. Gonna pull that chicken off. Now we got to build our sandwiches. [music] Remember which is which. Wow, look at that fire. All right, chicken's cooked. Was chicken. Hey, I made chicken. We're going to build a panini that Timothy Shalom really can play some ping pong. The whole movie is about ping pong, huh? >> [laughter] >> We're gonna make We're gonna make sandwiches. Why does it smell like a cherry slurpee? Am I having a stroke? Crazy. What? >> Put your hands up and smile. You're not having a stroke. >> That's how you tell if somebody's having a stroke. >> Yes. >> That's good medical knowledge to have. Nobody's smelling cherry. It smells like a cleaning solution that's burning into an oven. Oh, it's probably the It's a panini press. Well, that's fine. [laughter] We're going to build some sandwiches. Here's what I'm going to do. We're not going to toast this because I actually want some of all that meat moisture to really uh uh get down into the bun. What beep? There's another thing in here. We're going to go a little bit of mayo on the bottom. This is going to kind of like protect some of that chicken juice from really seeping in. Again, I want some seepage, not all the seepage. Now, I'm going to use the mayo knife to go ahead and mound my chicken. There we go. just a little bit cuz the chicken's kind of the least fun part, but it is the protein part. That is fun right there. Then what's going to happen? We're going to go with some ham. We're going to be building a lot of sandwiches [music] cuz I would eat about 15 of these bad boys for one meal. I think I might I think I might want to eat 15 sandwiches. Okay, perfect. And now cheese. We're using shredded moss. Typically it would be like a Swiss cheese. [music] Um typically it would be a nice Cuban mustard. There's really great Cuban mustards out there. Um, we ain't got all that because we went to the Dollar Tree and we tried to match it from the Aldi. But this is still going to be really, really delicious. Try and mound [music] that shredded mas in there or mozzadell as [music] that podcast of Italians whose clips I get fed say. All right. Heavy amount of mustard. Get some pickles on there. These are big, thick, nice pickles from Aldi. I might That tastes like a deli. That tastes like a Jewish deli pickle. Where' that come from? That's awesome. Walk with me over to the other sandwich station. Pretty sure that these buns came from the same factory. They're just in different packaging. Have the craft mayo. Whitest mayonnaise in the game. It truly like it's it is it is pred. I [music] don't understand how they've done it, but it is. That's in there. Chicken. Got our chicken nums. Nice browning on the chicken nums. Um, dry dry out. They dry out pretty solidly. The ham again, it's a little grayer than the other ham. But you don't taste color. That's what I always say. For the first time, what? Some people don't see color. I don't taste color, Taylor. It's a It's a message for unity in these trying times. We're going to go ahead and we're going to add some cheese on top of this sandwich. Yeah, you can feel less caking Asia [music] on that cheese. That's exciting. Now, I'm going to switch this up. I'm putting the pickles directly on top of the cheese this time. That is the Someone eat this pickle. >> Someone eat this pickle. It's the worst pickle I've ever had. I need someone to eat this pickle to feel what I felt. >> Eat the sandwich. >> I want somebody I'm not going to No, I'm not going to eat the sandwich till someone eats this pickle. >> Thank you. >> Someone volunteer. Blame it. You don't have You don't have to. It's just a pickle. It's just a normal pickle, but like eat that pickle versus this pickle. This is the single greatest ingredient differential >> that we've ever It's so soft. I wouldn't know how to get a pickle that soft. Is that a great pickle? >> Really good. >> Thank you. And now I >> Thank you, Blaine. That was Blaine. He's not Chris. He never will be. All right. Deli fresh deli market quality more than mellow yellow must. Too many. Just say mustard. You could have just said mustard. There we go. [laughter] Just exclusively sharded all over that. Now we got some butter. This is real butter from the Dollar Tree. Tremendous. Put some butter on the bottom there. Spread some butter on the top there. That's fun. I'll get to that later. I'm coming over here now. We got some real butter from both Aldi and the Dollar Tree. [music] I'm going to try and keep their little butter plots separate. That's fun. Spread some butter on here. And now we're just going to panini press it until these are nice and golden brown and delicious. You don't need to use a panini press. You can put this in a pan. Use a spatula. Smush that down a little bit. Use a waffle iron. Oh, >> can we use waffle iron? >> Can we reshoot this whole episode to make just make waffles? No. Ow, I burned myself. Okay. Whoa. All right. Well, we're going to let that toast for about 20 or 35 minutes and then we'll come back tomorrow. Back to you. >> Yeah. So, then he says, "I've been on a real big boat." And then he goes and plays ping pong over in China. Oh god, we're on the air. >> Tony, in judging this soup and sandwich, do you swear to tell the truth, the whole truth, nothing but the truth? So, help you God. >> Absolutely. >> Tony, do you agree that this show is at least as legally legitimate as Judge Judy? >> 100%. What about Judge Joe Brown? Uh, that one's a little more real. Do [laughter] people know you? This is Tony. Tony Tony's a culinary producer. Yeah. Give him a fun fact about yourself to introduce yourself. >> Um, I'm Filipino. >> All right. Shout out to Tony. [laughter] Okay. So, uh, one of these medoes was cooked. Okay. One of these medo inspired sandwiches was cooked using all the ingredients. One cooked using Dollar Tree ingredients. It is your job to sus it out. Can I have half your sandwich? >> Yes, absolutely. >> Hell yeah, dude. I'm hungry. Listen, I've been looking at these sandwiches [music] all day staring at them. >> So, these are median noases. >> These are median no. Have you had a medion noce before? >> Yes. Not looking like this before, though. >> Yeah. This is like we're the disappointing food truck, you know. >> So, I'm comparing these two, not like this, to Portorto. >> Don't compare us to Porto. Don't compare us to any legitimate restaurant you've ever been to. Oh, we made a Cuban black bean soup. >> Okay, >> I know what you're saying. This is just a bowl of beans. >> Yes. >> Hell yeah it is, dude. >> Salvies have something like that. >> Yeah. Are you yourself you're Salvador too, right? Yeah. Yeah. >> Gos what should I try? The beans or the >> Whatever you want. If you were to approach this food in the wild, how would you eat it? >> I'd go beans first. >> Those are good. >> Yeah. >> Seasoned well. >> All right. >> Not too bad. >> Taste the sofrito. >> Mhm. [laughter] >> You want to cheers me with this half? How do you say cheers in Tagalague? >> Cheers. >> Cheers. [laughter] >> That's solid. >> That rules. I don't care. That's awesome. >> That's good. Mhm. You can talk about whatever you want to talk about, but I'm doing this. This is hot. >> Hot. >> That satisfies what you were going for. Like [snorts] I get the picture. >> Mhm. You tasting any quality in like the mustard, the pickle. We use chicken instead of pork. >> It tastes American ingredients. >> Yeah, you really taste the American in it. >> But pretty good for what it is. >> Seems sweet. >> I can't imagine anything tasting better than this right now. >> Hopefully this is not as good as that. [laughter] What do you taste in like the quality difference? Is it a flavor thing? cuz we use like the actual spices and the aromatics from the grocery store. >> This is somehow spicier and the beans aren't as cooked. >> I feel like it's more toothsome. >> Do you like that in a bean or if it's a bean soup like you want it to be something that hugs the palette? >> Yeah. Yeah. I If it's a >> I don't know. I sometimes like this texture but not in this context [music] for some reason. >> Yeah. Yeah. If you're eating whole beans, you want to do a whole bean. >> Yeah. Yeah. >> I'm loving this sandwich. >> This needs like some cream and some cheese. All right, let's try this guy. This one smells different already. There is a scent. [laughter] >> It doesn't taste like Hot Pocket. >> Yeah. No. No. Very far from where we were. >> What's the main difference you're tasting in this? >> It feels like less ingredients. I [snorts] taste that pickle a lot more. This pickle's way better. >> 100% agree with that. How far away do you think that sandwich is from that sandwich? Like would you say like it's 80% as good? 60% as good. It's >> 50% as good. >> It's [laughter] about 50% as good. >> The meat quality for sure and this one is different. >> Yeah. It's funny cuz most of the time I'd think like oh well that meat's going to get lost in like you know the mishagasa the pickles and the mustard and the cheese and all that and then like n you taste it man. You taste that quality. >> Try this again. >> It's going back to the beans. >> Still bad. [laughter] Wait hold on. >> Nope. That's awesome. Oh, that was a hard bead. Beads were cooked [snorts] for the same amount of time. To be clear, Tony, which one of these do you think is from the Dollar Tree? And which one do you think was from the Aldi? >> This is from Aldi. [music] They're from Dollar Tree. >> And we already know you like this one literally double as much as that one. >> Yes, >> Tony, you are correct. This is from Aldi. That's from Dollar Tree. >> What if I told you this one was actually cheaper on a dish dish basis? >> It's worth it then. >> It is worth it. I mean, it's really good. We spent double the amount at Aldi to buy all the groceries, but once you amortize it, >> is that a word? >> I think so. >> Yeah. You've heard smart people say amortize. >> Said it right now. >> I said it right now. [laughter] You advertise it on a dish for dish cost. This was technically cheaper by only about 25 cents. So, it's still like an 8% difference. But man, this is a great time. >> But you can make so many now. >> And you can make so many. And I'm going to eat about 15 of these. I don't want to eat that one. I regret eating my whole half. Well, Tony, thank you so much. You want to kick him off with another fun fact? Brush your teeth. That is [laughter] the funnest fact I've ever heard. Now back to our weekly health segment with Chris. Tonight at 10, brush your teeth. Watch new episodes of A Hot Dog as a Sandwich every Wednesday. Now back on our very own channel.