Channel: Mythical Kitchen
YouTube Video ID: yUfjvlvbf48
Transcript
Groceries are too goddensive and I'm tired of it. >> Trevor, you and I are pretty good cooks, huh? >> Oh, outstanding. I'd say >> I think we've won most of the major cooking awards. >> That's Then there's quite a few of them. >> And the IAPs >> and the beard, >> the ICPS. >> ICPS. I see France. >> I see I see what's I see London. >> I see London. And I see France. >> Dooo in your underpants. And that's why today we're going to try and make a really good spaghetti and meatballs, right? >> If we can afford it. >> Afford the damn spaghetti and meatballs cuz groceries are too expensive. >> Guys, I hope that you caught that whole intro leadup was to the concept of this episode about the price of groceries. Josh, take it away. >> Thank you so much for teeing me up, Trevor. What I came here to tell you is that groceries are really damn expensive. And we grew up watching a lot of the prices, right, when we faked sick from school. And so what we're going to do is we are going to guess the price of the normal groceries that it would take to make a pretty good spaghetti and meatballs. And then the winner, whoever gets closest to that gets to win that item. And the loser gets the cheaper version of that. So there's a couple things right now. I want to see if using like the normal name brand pasta sauce and fresh basil and fresh garlic is actually worth it for your spaghetti meatballs. But then I also want to see how out of touch you and I are >> with how much things actually cost at our local grocery store. >> Yeah, I'm going to be honest. I'm probably pretty out of touch. >> I put grapes back the other day. I I selfch checked out. This is real. I selfch checked out and it was $18 and I WENT, "NO WAY." And I freaking walked them back. That's crazy. Yeah. Don't go to Whole Foods and buy grapes. >> Oh yeah. Okay. There's your number one problem. >> Yeah. If if we were putting grapes in this spaghetti meatballs from Whole Foods and somebody held them up, I'd say $1 million. >> And I do, right? And Trevor, we're going to have a culinary expert. >> Culinary expert. >> Expert. You thought about getting a chess expert, but instead we got a culinary expert to come in and tell us which plate of spaghetti is better. And then we can learn along the way which items are actually worth buying the name brand stuff. >> Heck yeah. Heck yeah. >> Look at us cooking and and trying to learn a couple things along the way. >> Classic mythical kitchen cooking and learning with Josh and Trevor. >> Look at us. >> Cuz you know, some people think we're dumb. a lot of you, but we're not. In fact, I'm Josh. And I'm Trevor. >> And we're Wicked Smile. >> WE'RE SO BAD, BABY. LET'S COOK A GODDAMN SPAGHETTI. >> YES. >> TREVOR, we're going to start by making the sauce. >> Yes. For pasta spaghetti. >> Pasta spaghetti. That's what they call it. So, here we have San Marzano tomato. So, we tried not to get like the top of the top of the line thing. Like, this isn't the most expensive olive oil. This is like an olive oil that's pretty popular right now. That's the name brand that people would want. Ditto with the tomatoes. Now, how much do you think >> these tomatoes cost? We're playing prices right rules. So, closest you can get to the accurate price without going over. Here's the thing. Uh I think I might be pretty good at this. I've been playing a lot of Costco. Anyone Anyone for Costco? One of the dolls. >> It's well it's a website. It's like a daily game, but it gives you like an item from Costco and then you have to guess the price. >> You've been playing a grocery price guessing game every day? Not every day. And also, it doesn't really help because it's like stuff in bulk and it's Costco prices, which doesn't really >> It's still a lot more training than I've been doing. Okay. Well, then I feel pretty good. You haven't been training. I don't know why you haven't been training. I didn't even know we were doing this today. I've still been training more than you. >> How many dos did you go through? >> Um, yeah, there's Oh, there's a there's a >> How much do you think this tomato can costs? >> Huh. I almost picked it up cuz I wanted to look at the ounces, but the price is right under there. >> Yeah. Um, >> this is a 28 oz can, right? >> 28 oz can of crushed tomatoes of cans. >> Are they Are they >> They crushed or whole? They're whole. >> They're whole. >> I'm thinking $4.49. >> I think this is above that. I I would say this cost $4.79 at the store. >> $479. Okay, >> this cost $479. Shall we look at it? >> I've got a 30 cent gap here. Yeah, let's see. $8.99. What can the banana cost, Michael? $10. This is $9. Hey, how much does No, no, no. $9. Who's buying this? Italians. >> You just have to buy the buy the jar of tomato sauce. >> Jared tomato sauce. This is San Marzano. Most of them are fraudulent. Run by the mob. >> Wait. Okay. Should we look at this? Should we look at this one? Cuz now this is going to say I'm going to say this cost 3.89. >> Okay. I'm going to GO WHAT IS THIS? >> NOW, WE DON'T KNOW. >> 649. >> 207. >> 207. WHAT THE? >> I DON'T think I've ever bought this brand. >> Wow. >> Well, hey, probably cuz it's so dang expensive. All right. >> Um, we got the fresh basil plant. I >> live crap over there. >> Expensive. >> I avoid buying a whole live plant. So, my guess on this is going to be maybe a little rough. >> Um, I'm going to say $5.99. Really? >> Oh my god. Okay. Yeah. So, I have no idea. I buy it in like either the little packets. Um, >> yeah. Same same. Surely basil has to be expensive. I mean, look at this. Is beautiful basil. I'm going to guess that this is in the spirit of the game. I'm going to guess actually what I think it I think it's $9.49. This is almost $10. I think that WAS ALMOST $10 TO >> OFF THE CAN OF TOMATOES. >> How much we got? $4.69. Okay. So, we both went over, but I was closer. Yeah. So, I get this. I feel like that should be more expensive than that. This is going to be >> spices are insane. The variance on spices is crazy. >> It can be either $2 or it can be like 12, but I'm saying this one is probably It's organic, so maybe $5.99. >> Yeah. You know what? I'm going to go I'm going to go 5.49. >> 469. Okay. Dried basil hunts. Like that's still going to be a delicious tomato sauce. Be good. Olive oil. Now, this could make or break the dish. This is graza. This is This is a new school. Olive oil. Is this drizzle or sizzle? >> This is sizzle, bro. >> Sizzle. >> This is sizzle. >> Olive oil is one of those things, man, that like at the top end, it's very very expensive. Even a good mid-level brand is still quite expensive. I'm going to say $21.99. >> Wo. Oh my goodness. >> $22. >> That's crazy because I have this olive oil at home actually. >> How much you pay for it? And I Well, I've had it for a while. I don't go through it that fast. So, yeah. Inflation. I'm going to go I'm going to go $18.99. That was my guess. >> Wow. Okay. What do we got? >> 21. >> HE'S GOOD. OH, he's good. >> Got so good. >> Well, you got all the freaking goodies, man. >> I got the Pompean. That's They all died. >> What's that? >> They died in the soil of Mount Suvius. >> Yeah. Uh I'm gonna say what does Pompean cost these days? 7.49. >> I mean, this is also Yeah. Smaller bottle. So, I'm going to go uh 10.49. >> 9999. Yeah, it's all salt. And is this a pure olive oil or blend? >> Sure. >> That's pure olive. It's pure olive. I mean, we got I got My Sketti is about to be out of the park, man. This is going to be great. All right. Well, we'll see if you got the cooking chops to back it up there, buddy. I'm feeling good today. >> I'm feeling good today. >> Feeling good? >> Yeah. >> Your spaghetti twisted hands are just nice and warm. >> I'm getting it ready, bro. >> All right. I'm getting it. I'm warming up. >> We got to make sauce now. Yeah. Um, we have our ingredients. I got all the good stuff. You got all the bad stuff. >> Okay, grow up. >> We're just going to get this going. We're making it really simple. We're just going to do a little bit of garlic and the olive oil. A little bit of chili flake. >> Take this off. >> Yeah, that makes sense, dude. >> Freaking squeeze. I love this because the little I got to pour mine in like a goober. >> They really They really did a good thing when they put that squeeze bottle on the olive oil. And it's kind of incredible that nobody did that before. Yeah, they made you you buy the olive oil and then they're like, "Now buy a different glass bottle and put it in that." >> And I've been doing that. I'd had a different glass bottle. How much did you put all the garlic? I'm copying all the garlic. >> I put all the garlic. We're doing all three cans of tomatoes in here. We're going to let that really cook down. Uh I like a garicky basily tomato sauce. I'm also probably going to add some basil stems to this while it cooks. >> I would, you know. Hey Trevor, you don't got you don't got any stems in there? >> Yeah, I reckon there's a couple stems. >> Probably a couple stems in there. I'm actually going to add a little bit of pasta water. >> Wow, you're crazy. >> I I'm a big fan of adding pasta water early on. Then I think >> the garlic cooks down gently. You know what I mean? >> I see. You know what? I'm not going to do that, bro. >> You know what's >> going to stop me? >> You know what's a meme of uh that the kids have been saying that I like? >> Oh, yeah. >> They say um this is an incredible use of free will. Children, I really enjoy that you're doing that. >> I find that a delightful turn of phrase and uh quite poetic. Look at Josh keeping up with the parlance of the youth. >> Keeping up with the parlance of the youth. You ever see that clip of me with SA explaining 67 to me? >> No, >> that was a great time. Thank you S for explaining what 67 is. >> What is 67 Josh for those of us that don't know? >> So what I've it is an obscure reference to a rap song. 67 I believe is used as a non-sequatorial turn of phrase mostly uh to establish an in-group outgroup relationship with people who don't get it. I think it's a pretty trenchant analysis of 67. >> Thanks man. >> Yeah, 67 became like um kind of a philosophical thing for me because I think every time I hear sex 67 I go ah 67 67 >> and um Raven doesn't like 67 my fiance. >> Why not? >> Um well that's what I said. I think that there is something about like you can either choose to have joy when you hear 67 or you can choose to be annoyed when you hear 67. >> Those are the two options in life. And you know what that is, Trevor? >> What's that? >> That is a great use of free will. >> Oh, yes it is. >> Flipping it back around. I'm going to mash these with my hands. >> Cool, dude. >> This is how the Italians do it. You ever see them? The Italians. >> Feels nice. I'm going to get a rash. That's right. How are you doing over there? That garlic feels pretty brown, man. >> Hm. >> You doing good? >> What are you talking about? Are you talking about mine, bro? >> A little bit. Yeah. >> Uh cuz actually you can look at it right here and it's not. You dork. >> Yeah. You know what? That's crazy. >> I got my little freaking chili flake going in there. Reckoning maybe it's about time for my tomatoes that I don't have to crush with my hands because I'm making a financially conscious decision. Fiscally responsible. >> Do you want to go to the gathering of the jugalos with me? >> No. All right. Hey, do you want to go to the gathering of the jugglers with me? Hey, Winnie. What are you doing? Uh, next gathering of the jugalos. >> All right, we're pouring all our tomatoes in. >> Someday I'm going to get some. I'm so sorry. Everyone wants to go to the Ren fair. No one wants to go to the goddamn gathering of the jugalos. >> Don't eat anything tomatoes. >> I'm the only person that hasn't been to the Ren fair now. >> They've got beer there. >> And there's a woman that'll hit you and pour beer in your mouth. >> Yeah, >> I've seen the videos. >> Yeah, you'd like that, you little freak. >> No, don't say that. I don't. Now, now it's too real and now I don't like it. No, I don't like I'm going to drop a little bit of salt in my tomatoes. I think now I'm just going to let this run. Do you want to give my premium tomatoes a taste? >> No. >> To taste my >> Don't ask me to taste your premium tomatoes. >> Come on, man. Go to the run fair. Taste some premium tomatoes together. >> It's really good. >> Yeah. >> You want to try it? >> I want to. No, I don't want to try yours. >> Try a little bit. >> No. >> Come on. >> I'm not going to try it, dude. >> All right. I'm eating from both sides. Well, sauce is sizzling. We got to make some meatballs and we're going to finish the meatballs cooking in the sauce. >> Yeah, don't worry about me and trying mine. I want to try yours. No, you cannot, bro. >> I want to try it. That's great. I got to put some basil in mine. Hold on. Tastes like tomatoes, man. You guys aren't going to believe this tech. Check it out. Basil. Tie it in a knot. broke. Okay. And then we're just going to put that knot. Put that knot of basil in there. Okay. On the reel, I know I joke around, but I like the technique of leaving a very stemi piece of basil in there to add some aroma through my sauce. Okay, this is going to sizzle si simmer. Siml simmel. >> This is going to simmer a little bit. And meatballs. Jimmy, simmer alive. And then we're going to go ahead and uh by the time this comes out, he's going to be off the air. Uh anyways, uh we're going to cook some meatballs, simmer in the sauce. >> We What was that? Oh no. Is that a Is that a groan or a moan? >> I just thought I'd try something silly. >> Well, hey, we got beef. >> Yep. >> Not you and I. Not in terms of conflict, >> but we have beef. Don't look at it. Don't >> 3% lean, 7% fat. >> That's right. So, this is a pretty lean beef, but this is 100% grass-fed Angus ground beef versus just your classic 8020 store grind. >> Mhm. >> So, the winner really going to taste the beef on this meatball. Trevor, how much do you think this beef costs? This is 16 ounces or colloquially known as one pound. This is >> 9.49. Uh, no antibax ever, pasteurized, 100% natural. I'm trying to figure out how fancy of a brand this is. Always free from hormones of nature. I think $10.99. I think this is $10.99 for how fancy and organic this brand is. >> All right, reveal it. >> 1324. >> 24, bro. >> 24. Wait, that's not Costco rules. >> What are we doing, dude? >> What's go I would never buy anything that was priced like this. >> Cuz I just assumed that like somebody made a mistake. Like they're they were having a stroke and tried to type 1 2 3 4. You know what I mean? Like >> I don't know. Well, okay. So, I get the good one again. >> Freshness date user freeze. What's the date today, everyone? It's Cinco de Mayo. >> Hey, Felicades. This expires in 4 days. So, got pretty good. Yeah. Better make those meatballs quick. Okay. So, this is 2 and 1/4 lb. >> It's a lot of pounds. You >> say that, >> Bryce. So much more beef than you. >> I know. I'm going to say 5.49. So, I'm going to say 11 plus a quarter. I'm going to say I'm going to say this is actually cheaper. I'm going to say $12 even. >> Really? Uh I'm going 14 uh49. >> Do you even get anything for >> $6.99? >> Get the hell out of here. This is $3 a pound. This is even less than $3 a pound. That's cheapest meat I've seen in years. >> That's crazy. There we go. >> All right, egg time. Happy Happy Egg Co. Free Range. I buy a lot of eggs. Oh, I don't buy a lot of eggs. This is a great egg brand. This is in fact my favorite egg brand. I think this is only $7.99. All right. >> I think this is deceptively affordable, which is crazy. That's affordable now. It's crazy inflation. >> I think this is $8. It's $8. You piece of I got to get a win, man. I got $7.99 US8 dollars, you piece of >> Let's see it. >> $8.99. That's a win for Trevor. >> Dang it. >> What is this? $3.49. >> $2.99. Yeah, >> $2.99. >> That's like pretty. The eggs are down to $2.99 again. All right. You know, uh garlic. Couldn't tell you how much garlic costs. I I'll tell you what. I've been buying This is disgusting to me. I've been buying the pre-eled garlic, not the garlic. Oh, >> they're selling vacuum wrap vacuum sealed pre-peled garlic. That's reason. I've been buying that for the last maybe 20 20 25 years. >> That's fair, man. I haven't peeled a garlic in ages. >> Garlic is so cheap. Shout out Christopher Ranch. >> This has got to be like 149. >> Real eaters. Now, >> you said is a real eater to me on uh on Instagram. What did that mean? Um, >> it means you um >> uncle term of affection. >> Yeah. Uh, are a real eater. You know how to eat, man. >> Should see me at a hometown buffet. Unk is a real eater. >> Garlic, how much you think? >> I said 179. >> 179. >> I'm saying 180. >> Okay. 99. >> WOW. >> TREVOR gets the real garlic. >> Yes. I'm getting the damn lazy garlic. >> Oh, I got to mince my own. >> Yeah, that sucks. I'm pretty glad I got >> You want to trade? >> What does this cost? Uh, I'm going to say $2.99. >> $429. >> $5.99 for this. 5.99 for >> I regret ever defending garlic. This is a lot of garlic for sure. One teaspoon equals one clove. That's cool that they give you the the the the the thing on there cuz I never know. Wait, but I'll come over. I'll jar your lick. for a nominal fee, >> you know, because we're paying so much damn money and and and I'm going to leave the zanthin gum out. Give me that. Yeah, it's your >> shoot. Well, let's get to balls. Trevor, what's your favorite way to electronically receive letters about the news? >> Email. >> An email. >> News letter. >> Oh my god. We have a mythical kitchen emailbased newsletter. >> Shut up. >> Sign up for No, it's actually okay. Hey, we actually put a lot of effort into it. We're actually very proud of it. It's cool. You can see like behind the scenes content for Mythical Kitchen. We're sharing recipes. It's very cool. And like someone named Alisa works on it and she's really wonderful. So, please, for Alisa's sake, not mine. You don't care about us. They don't care about us, >> dude. This is the first time I'm hearing about this. >> Give me your email. You have an email? >> I do. Yeah. >> And then we'll get you signed up for it, buddy. >> Cool. Thank you. Yeah. >> All right. >> What are we making? >> Meatballs. >> Cool. >> Meatballs. We're making a pinade. >> We're making a pinade. Can I tell you what? I make so many meatballs at home. I never do this. But what happened is we did a meatball myth munchers. >> I've never done this either to be clear. Yeah. But this is what you found is the best way. >> It is 100% unequivocally the best way. You soak the milk in the bread. It's a technique called a panad or panade uh in Italian. And it makes your meatballs so wonderful. I never do this at home. It just I never have bread like this on hand >> because I either a lot of people are using the breadcrumbs. >> I just >> And this is the bread wets. >> Uh this is the bread wets. Well, this is better cuz you don't really need dries, right? Um, you just need this actually. It's like a moist maker. >> A moist maker. >> Uh, it's a moist maker, ISN'T IT? >> You and me both. >> Cutting your beef in the bowl that's on the induction. >> Sure. I'm trying to cut the beef, I guess. >> Okay. I got to use about two lbs of this 2. >> Hey, Trevor. >> 25. >> There's no way. Sorry. I was about to do a bit. >> No, go ahead, man. >> Oh, no. Now it's stupid. I feel like No, you were telling me about meatballs. Okay, you should tell them about the meatballs. >> What did you tell me? You were telling them about the meatballs and then I interrupted you rudely. >> I wasn't saying anything about the meatballs. >> Okay. Hey, there's no I in Angus beef, but there is an us. >> There's not an I in Angus beef, but there is an us. >> Oh, sorry. Not there is an I in us. There is an us in Angus us ground beef. >> But there is an us. >> There's an us. >> There's an us. I see. >> Not us. Not anus. >> Anus and us. >> All right. So, we got some cheese uh which I just learned about um in your country. >> Also, this was minced for me, too. >> Okay. Oh my god. >> This So, I'll tell you what. This is interesting cuz I use a lot of garlic, >> but this this has a bunch of thickener in it. This has zantham gum. So, it's kind of coming out like cream corn. >> That's crazy. I get the garlic in the jar. >> In the wet. >> And it's the wet, not the goo. >> And a lot of people uh say that garlic sucks. It's not as good as fresh garlic. It's not as potent. A lot of people think it tastes very oxidized. I think like a meatball is the perfect example of when you should use garlic. And that's not me just Oh, check this out. New kid paras just dropped huffing copium. I'm not just huffing copium. They're still saying that. Um people are still saying copium. Yeah. So, I'm not just huffing copium cuz I think garlic works cuz you're putting 10 ingredients. You're soaking bread and milk. You're adding eggs to it. You know what I mean? You're putting salt in there. Uh you're not going to really like taste the freshness of the garlic. You're eating it with sketi. >> Sounds like something a guy who doesn't have fresh garlic would say. >> That is it really is. >> Uh Trevor, what say you about garlic? >> Uh well, like I said, I have it in my fridge and I think yeah, it's fine to use >> and he has perfect opinions. >> Like I think like it's good. I don't always I always I don't want to my own garlic. Put them on a devotional candle. >> All right, we've bowled up our ball. Egg quality is not going to matter for this. >> How big are you making your balls, man? >> Um, I like probably You like big balls? >> I do. Well, how about that? >> How's that? How's that size? That feels right. >> Pretty solid. >> I'm seeing a notable difference in how ours look. And I think that is is coming down to the ground beef. >> Balls are kind of misshapen a little bit. A >> happy, man. There's nothing wrong with that. >> I think my sauce is going to really carry me pretty far. Trevor got the worst ground beef, but I think it's actually going to make it better cuz it's just going to be fattier and juicier. Mine's leaner. It's grass-fed. I don't know if I want that in a meatball. >> I'm worried about your tomatoes. I'm worried tomatoes are going to be >> I'm worried about the tomatoes as well. I think that's like I I'm I'm feeling good about the meatballs. I feel good about the balls. >> I feel good about the balls. I wouldn't recommend turning meatballs live with your hands like this. >> Yeah, I'm going to go. >> But it's just sort of what happened. >> I've kind of just unfortunately I've done something silly here and I've just flipped them. So now I'm sort of creating a burger. Burger. Yeah. Well, no. I'm just creating a sort of triangle. Anyways, we're going to finish seed off. These balls are going to get undercooked. We're going to finish them in the sauce. Check back in a sec. We're making garlic bread. >> Yeah. Um damn, dude. I don't know how much any of this cost. Am I buying bread at home? Not really. I almost only buy tortillas. >> I I should know how much this costs. I should know. >> How the hell do I cook at home? >> But I don't I don't remember anything. And I feel like you grocery shop probably more than me. And I feel like that's been clear based on how the one good ingredient. >> Um, how much do you think this Labraa Bakery Tuskin love? Shout out to Nancy Silver, founder of Labraa Bakery. She had to sell it to um another company because she lost all her money in Birdie Maidoff's Ponzi scheme. How much do you think this costs? >> I don't know. How much does a freaking loaf of bread cost? I'm going to say that costs $7.99. >> $7.99. I was going to say $5.99 for this nice big Tuskin loaf. $5.99. Let's see what we got. >> $8.9 $9 for a GODDAMN LOAF OF BREAD. >> YES. YES. >> $9, DUDE. DID YOU GET THE HOT DOGS BUNS? BRO, >> YOU KNEW THIS was $9. Yes. The hell baby. >> How much does the hot dogs cost? I'd say uh 3.49. This is more than 349. We're hitting the streets. Uh 350. >> 5.59 for hot dog buns. >> Get the pitchforks. >> What is going on? >> Yeah, that's crazy. I'm really pumped about this though. I think this is a big get for me. >> Can I Can I Can I snack on it? I want a piece, dude. I got to make Give me a bite. Give me a bite. Land o lakes butter. This is uh short for land of lakes. >> Oh, okay. Well, now with that information made in California, why is this not made in Minnesota? That's >> cuz it's real California milk. I get that. And I got real Minnesota milk. >> I grew up on the California dairy commercials. Happy cow. Was it good? Happy Cheese comes from Happy Cows. Happy cows come from California or something like that. >> $4.49. I'm saying $4.99. Name brand butter. $4.99. >> $7.9. >> What the hell? >> Really? >> Wait, really? >> $8 for a pound of butter? >> That's ridiculous. Yeah, you don't need to get Don't Sorry, >> Imperial. This used to be 9 when I was a kid. This is 99. >> Okay, I'm saying now that means it's $2.79. >> $1.99. Damn. Wo. Imperial. So, this is margarine sticks. So, so that's mine. >> That's yours. >> Yeah. I don't know. >> I kind of wish we could just tra Can I Can I trade you? >> I'd rather have I think the margarine pairs better with the ballpark hot dog bun. I'll trade you. >> I love Yeah, I want I want this because the real butter on the hot dog bun is not going to taste right. When I was making hot dog bun garlic bread, I was using Imperial sticks. >> Get that right. Finally, the Belioso cheese. Yes, that is Parmesan. >> Bel Joyo. >> Bel Joyooso Parmesan. >> Parmesan. I think that's $8.99. I'm spending money on cheats if I'm doing if I'm getting a pecarino or a parmesan cuz to me that's the first thing that hits your palette when you're eating this get. So I'm buying the like $21 a pound real pecarino. Did that yesterday. >> Wow. >> Wonderful. >> Wow. >> This is almost a class of cheese that I would never get. >> Cool. >> You know the kind of Thanks. >> Sorry. How many pounds? >> One. >> 5 oz. >> 5 oz. 5 oz. >> It's 5.99. Whoa. >> It's cheaper. >> $6.99. I win. >> I guess. I want to trade you. I this this cuz this Parmesan cheese I have no idea. I haven't full disclosure have not bought this probably since I was 12 years old. Like I kind and we didn't even get the craft brand. The craft brand was a step up. This feels like a comedy bit. We're like when my daddy died he didn't leave a will he left a bill. Which is true. I got a lot of calls from bill collectors. But anyways, we would always get the store brand of this. So I have no idea how much this cost. I'm saying what? $4.99. It's because it's kind of a lot. >> Yeah.$5.99. >> 5.99. >> This is more expensive than that cheese. Yeah, this is that's not No, that's less expensive. Close, though. >> I feel very comfortable with with my haul. >> Yeah. No, I feel comfortable with mine, too. Um I ended up with all the best ingredients cuz you didn't want them. So, >> okay. So, Tre So, those are still my ingredients, but I'm cooking with Trevor's ingredients. >> Yes. Cuz he wants to >> because I want to turn this garlic into a paste cuz if if we're making whole garlic garlic bread, right, you're not going to put chunky cloves of garlic in a garlic bread. Yeah. Make this into a paste. And then now I can add value to your lives. I've already told you about the existence of newsletters. >> Yes. Yeah. >> And I can add value to their lives by showing them how to make a garlic paste. Check this out. You put the salt. >> I'm familiar. >> What do you mean you're familiar? Cuz I said you should turn this into a paste. You said >> you just said turn it into a paste. And I was like, >> you said, how would I turn that into a paste? >> And then and then you you pulled out the knife and I was like, oh, you're going to use that technique. >> Use the technique. Well, Trevor, do you want to do it? No. Okay. I'm not passionate about it like you are. I'm so passionate about >> How would you like me to do I don't want to sabotage you. a stick and this >> there's almost no wrong way you can do it. Yeah. And my garlic's already squeezing from a tube. >> Okay. >> So, yeah. You know, make it a little green, a little yellow, a little brown. And now you just take your knife, you use the salt to express some of that that moisture out. And then you just sort of like grind this into a nice smooth paste and keep chopping. You know, sometimes I do a little double tap technique. Yeah. You know, one of those. Oh, yeah. I do that. Can I hear? Can I hear? >> Yeah. >> Can I hear? That's fun. >> Yeah. This looks crazy, man. Yeah, I could finish up on mine if you want to come. Come over here. Doctor yours. >> What do we got going on? I threw the towel right behind me, dude. What did Now, tell me what we got going on in here. >> Uh, well, there's one stick of Marge and then I just kind of eyeballed some cheese, garlic, and then put all that green stuff in there. Whatever that is. >> I haven't had this in a while. This is good. This is a lot better than the store brands I grew up with. You know what I'm talking about? The store brand. It's the store brand just got 80% more wood. This one, frankly, almost not enough wood. >> I think this is about what I want out of this. >> Cheese. This spoon thing is gonna make my forearm tired. >> Did you Did you grow up Did you grow up eating uh hot dog bun, garlic bread? >> Uh >> or did you have parents that loved you? >> When's the last time we made a laminated pastry in here? Huh? >> I I don't know. Would it be the cronut that we made? >> The uh when we did the Cuz there was the cronut, but then we also did a croissant bun for the cheese steak. That was awesome. >> Oh, that was awesome. >> You want this? Yeah, dude. >> Trevor, >> that's crazy. >> That's awesome. >> Put it back. No red tempeing fate, dude. We can't. >> All right, cool. We're going to bop that in the oven. I'm going to wash myself cuz I got butter all over my hands. Hey, everyone. Josh is washing his hands. Everybody give it up in the room. Everybody clap it up. Leave a comment below. Wow. Proud of you, Josh, for watching your buttery hands. And uh we'll see you when this garlic bread is nice and golden brown and crispy. Everyone, I promised a culinary expert, and we found one. We have Noah Gluten, author of Grill Time. We had that just in the drawer. >> It was in the drawer the whole time. Yeah. Yeah. I was worried that you were going to find it. It was a It was a surprise for you. It also co-author of the Mythical Cookbook. You know, Noah. >> Uh thanks for being here, man. Do you got anything to say about the book other than that? >> Uh it's a great book. This is the food that I feed my family and friends. It's uh how to grill everything from like quick weekn night dinners to big weekend project dinners. Every single recipe has a photo which is awesome. >> That's big. That's rare, too. They try and dissuade you from doing that. >> Yeah. And I got to learn from some of the best chefs in the world. Uh I got to learn from amazing people in my career. Um one of them might be standing here. Um No, you >> did you ever reference me here? >> Uh I can't remember. Probably. >> No, we got two plates of spaghetti and meatballs. >> Yeah. >> You've been roughly briefed on what happened. Trevor and I guess the price of groceries. They're mix and match. Yeah. Yeah. Yeah. And so you're going to taste each dish. >> Do I get bonus points if I can pick out which ingredient is better in each one? >> Absolutely. And so like I can even I can tell you like uh uh in the sauce is the canned tomatoes, the basil, and the olive oil >> that we used. And then minimal other ingredients in the sauce. >> Were either of these or both finished with fresh olive oil at the end? >> No, they were not. >> Okay. That's going to make it a lot harder. >> That's a fair point. >> Yeah. >> Don't worry about the olive oil. The meatballs we did uh the beef, the eggs, and the garlic. So, one's fresh garlic, one's garlic, >> and then the the garlic bread. I mean, it's pretty, you know, the hot dog bun. >> The bread. >> Which one's the hot dog? Who knows? >> Yeah. One's margarine, one's butter, and then uh >> cheese. >> Cheese. Yeah, one's >> shaker cheese. >> Shaky cheese. >> Yeah, the bread should be pretty obvious. >> The meatballs specifically and the sauce. I'm curious to see. And then we use the same spaghetti. >> Can I judge visually first? >> Yeah, please. The browning on these are much better, I think, if that's what you're looking for. >> You wanted that brown. >> I'm just saying it is browner. >> Fair point. >> This looks well incorporated. I like uh there is like a chunky hand crushed feel to the tomatoes, which I appreciate. >> I see that on both. All right. So, I dive in. >> Yeah. >> Dive in. Yeah. >> Do I start with the bread first? >> However you normally eat a plate of spaghetti. >> Well, I guess I'd put a hot dog in this. Is that >> makes sense? I I mean, that's begging to have a whole meatball if you're having a literally I literally ate this off camera and I immediately was transported back to horrible memories of childhood. >> Yeah. Wow. It's definitely margarine. >> Mhm. >> Tastes like my dad getting fired from Wraid because he was stealing too much ice cream. >> Today I learned that the bread and the butter matter more than the garlic on garlic bread. >> I think so. I guess I'll try the balls now. Okay, let's do >> inspired by Buchar. >> Oh, that's the the the mouth of the hole. Is that what that means? No, it's um Jeppe's little hole. But hole also means more like a like a funky little joint. >> Like a hole in the wall. >> Oh. Oh, >> it's like Jeppe's little hidden tivera. Like that's what it translates to. >> That's I went really deep in down Jeppe's hole for that one. >> Personally, I like a meatball that has some kind of crumble to it that's not overly dense. This one is definitely a denser ball. >> I'm going component by component, side by side. >> What's going on there? Uh, it's not a quality I would look for in a meatball. It's more loaf than ball. I feel like >> flavor-wise, >> that's a superior meatball. The texture, the crumble, it's softer. There's a density to that. There's like a You guys might have played around with it, tossing it around like an old baseball before. >> We Well, we did that with the butter actually. >> Yeah, we actually did toss the butter. >> I I nailed a stick behind the back pass to him. >> Uhhuh. >> Well, that comes through obviously. that's in the >> airrated butter. I'm curious, is that telling you anything about the quality of beef? >> Not necessarily. I think the quality of the beef matters less unless you're really going for it. There's like a level of execution where you can do it where you're having more of like, you know, dry aging of like, you know, that kind of thing. You know, once you're adding all these fillers, I think the technique is going to matter more than the quality of the beef. >> Um, if one has a higher fat content, that'll help, but you can kind of make that up with a meatball by adding more cheese and things like that. >> We did the panad, we did like the actual bread soaked in milk on this, too. Well, yeah. I mean, that one definitely just texturally is better. Let me make sure it's not a a one-off. >> You got some full Is that bread cubes just still not fully incorporated anymore? >> Mush in there. >> Can we show that to camera? >> Yeah. I've never gotten to show my wife the true my true meatball power, and I'm kind of bummed about it. >> Well, your wife's never seen the inside of your balls. >> Mm-m. >> Okay, I'm not mad about it. That's a good meatball right there, dude. Yeah, there's some I can't tell if it wants more salt or if that's a a path down to a worse place, but it is spaghetti and meatballs. Boy, you guys, so far, >> I don't feel very good about my spaghetti, so this is looking rough for me. >> If we're if it's a Are the Is the garlic bread, the meatball, and the spaghetti all equally equal power in this? >> No, no, no. This is a um >> or is the meatball heavily weighted in favor? >> I think this is a journey of discovery. I don't feel like I'm in competition with you. And maybe I'm saying that just because I seem to be losing right now. Now, if we were in competition, >> what's that term that I'm looking for where the sum is equal to the the whole is not equal to the sum of the parts. >> The bukah is not the beo. That's not a very good tomato. >> Wa. >> In my opinion, the tomato itself. >> Well, it's too >> a little No, I love acid in a tomato. It's a little tiny tasting to me. >> M. Oh, these did come from a can. >> Oh, I'm familiar. I use canned tomatoes all the time. >> It was also a brand that I had actually never used. >> That is definitely not Bianca Dopoly as far as I can tell. No, this was a $9 can of tomatoes though. >> Those Italians, they will they will >> That's what I said. >> They will steal your money in a heartbeat and throw a a government label on it to trick you into thinking it's >> Absolutely. And talk How else do you feel about the Italians? >> Let's talk about it. >> They've invented some great things, but it is a heavily corrupt government. I get that this is a cheaper tomato. >> Mhm. >> But I actually think I like the flavor more. >> That's interesting. This spaghetti tastes like a better executed like cheapo went to a Kroger, threw together a quick dinner. >> Yeah, >> this meatball is superior. Man, I wish I could I can do it. >> Yeah. Yeah. Hey, that's a tremendous use of free will. >> Am I right? Kids are saying that these days. Do you know about that? >> This is the winner. Give me these meatballs with this spaghetti and these better executed bad tomatoes into better garlic bread. If you can um I don't even know which bowl is which. I'm just hungry. >> I think we're learning a valuable lesson here. >> That the real winner here is the power of friendship. >> I think that's what >> when Josh and I combine our work and work together versus apart, we'd create something beautiful. >> The other argument is if you guys combine your powers, you could make the worst plate of spaghetti in the world. >> Yeah. It tastes like aluminum and wet white bread. Like really I mean so so the the higher quality beef it was actually a a denser grind which typically I don't want for a meatball but yeah that like cheap 7327 beef did you just kind of come across me. >> If I was at a restaurant I would rather be served this and not eat the meatballs. >> Noah dude thank you so much man. >> Thank you guys very much. >> Bye everyone. Check out his book Grill Time. Subscribe to the substack. You got anything else to plug? >> I mean there's there's always stuff. Uh barbecue smokeout on Tastemade. Uh thanks guys. This was a blast. >> Appreciate you. See you all next time. Get more Mythical Kitchen in your inbox. Sign up for our newsletter now at mythical.com/mknewsletter.