Can you taste if food is cooked with cheap equipment? Let’s find out. [intro music] Today we’ll be answering the question, does it actually matter where you buy your cooking equipment? We will be cooking two identical dishes, a lovely steak dinner, one using the normal equipment that we’ve bought and paid for in this kitchen, and then the other one using all equipment that we have thrifted secondhand from various provenances. Provenance, provenaneye? Then we will have a judge blind taste test both dishes to see if they can tell which one was cooked with the thrifted cheaper equipment and which one was cooked with our normal stuff. The Kitchener went over to the Goodwill and got some secondhand equipment. Let’s see what they got. Anybody who has ever tried to cook in a the house of some sort of parent in-law, or B, an Airbnb kitchen, they are basically the same thing. Knows that cooking equipment is really important. However, today we’re gonna see how important it is. Now over here we have all the normal mythical kitchen cooking equipment. We don’t really buy super expensive stuff because we wanted to teach people how to cook on not super expensive stuff. That said, this is still $610 over here. We went to the Goodwill and got a bunch of secondhand stuff, and this was only $85. Now, a lot of that price difference is going to come from the knife, which is your most important cooking tool. We’ve already tested out expensive versus cheap knives, but if we just look at the knives here, we have our Glysine Gutto knife that is $280. That should be your biggest expense in a kitchen to invest in. Uh, over here. Yeah. We got a knife for about nine bucks over at the Goodwill, and this thing is, well, we’ll figure it out. It’s got some serrated teeth on it. We are cooking a steak, so we’ll need to slice that at the end. We need to slice some potatoes. We’ll see how that goes. The next biggest expense you should probably have is a pan, ever heard of– Is it pan or pam? Pam with an M? [Annaliese]: I think with an N. With an N pan. So we have a stainless steel saute pan here. This is $103 pan. The thing that you get with a nice stainless steel pan is you get a heavy bottom that is always going to evenly distribute the heat. It’s gonna hold the heat really well. The crazy thing is though, we went over to the goodwill. This thing is heavy. This is in the movie when you see an intruder and somebody picks up the pan and you’re like, Oh, you might actually have a shot, like this is the ideal intruder defense pan right here. This thing is literally like nine pounds. It’s like a French broad sword that you can just swing around and we got this thing for 20 bucks. I have no idea what the brand is, but like the bottom seems relatively flat. It seems pretty heavy. It is covered in an absolute black patina, but I think it’s actually gonna cook up something well. Another big difference here is cutting board. I used to be very firmly on the side of wood cutting boards, and I still love using a butcher’s block for certain things. I started cooking with plastic cutting boards at home. A lot of restaurants use plastic cutting boards, and a lot of that is for food safety reasons. They’re color coded, all that. So we got a nice cheap plastic cutting board here that’s gonna be slipping and sliding around a lot, but we got some tricks to keep that in place. And then we got the big old $60 booze block over here. Dang the utensils. Here’s something that you can’t get outside of the thrift stores. Look at the difference between these. You can tell which one’s gonna be more fun to scoop food into your mouth and on the plate with, and that’s this guy. This is that grandma estate sales spoon. Don’t think that’s gonna make a difference, but that is fun. And then of course we have a cassel dish. We’re gonna be making some potatoes au gratin, and like both of these seem pretty even. This is actually really eye-opening to see the $85 price tag versus the $600 price tag. We’re gonna see if any of this actually affects. Thank you for adding to the conversation. We’re gonna see if any of this actually affects the taste of your food. Now, searing a steak is going to be big important process. We’re gonna see if these are gonna distribute heat any different way. Ditto with a casserole dish. One of these, this is just from Ikea, that was like 25 bucks. Really like the look of it. But this one does feel a lot lighter. So there’s a chance that it could scorch the bottom. We’re gonna find out. I’m actually really curious because I have no idea what’s about to happen, which is the fun. That’s the fun of this! Mythical Kitchen! You never know what’s gonna happen next. Someone do something wacky. Damien run in. [Damien]: Ah! No, like something wackier, way wackier. Like run in, like do a TikTok dance. You like. Oh… Isn’t that one? Oh, there it is. [Crew]: Boo! No, no, no, no. That’s a meniscus injury, I can tell. Let’s get cooking. We’re gonna start by making a little dish called scalloped potato. Shout out to Lily cousins and her Maine heritage, insisting it’s pronounced scalloped. Uh, this ain’t no culinary school, like thin shaved potato. You take three days and you press down. And I feel like on TikTok they’re going viral every time somebody made a new shaved pressed potato creation. No, we’re doing like a rustic [bleep]. Scalloped potato dish. That could be straight out of like a Bangor, Maine household. Why are we talking about Maine so much? Uh, so we’re gonna start by making béchamel here. We got our pans on. This is our heavy bottomed, nice stainless steel pan over here. Hi. Sorry. You had called it ‘aw grottin’. So is it– Oh. Oh, okay. I’ve been informed that I referred to it ‘aw grottin’ earlier, which is the American or Maine form of Au gratin, which is a French dish that just means like covered in sauce and cheese. So this is scalloped potatoes. Potatoes gratin generally are used interchangeably in the American culinary cannon. You go to culinary school, you go to France. A little bit different, but. We’re doing some nice, rough and dirty here. Uh, bechamel. Bechamel is French for the main, uh, cream sauce, so we’re doing that. That’s not a Maine accent. Whatever, Sue me. Uh, we’re gonna drop some butter in the pan. We’re gonna get our roux going. I wanna see how the butter melts in this like nice heavy bottomed pan here. This is definitely transmitting a lot more heat off the bat, which is interesting. Because this pan is super, super light. It’s non-stick. When you’re making sauces like this though, I don’t think it actually matters all that much. The key is going to be seeing how the actual casserole dish holds up. Get that butter melted, add some flour into the melting butter. You don’t have to wait for your butter to melt to add the flour. Now we’re gonna go with a whisk. God, I love a good ergonomic balloon whisk. Oh, this is my like, single favorite whisk. I won’t even use the other whisks in this kitchen. It’s got this nice non-slip handle right here. Damn, that’s good stuff. Whereas this guy, things that you see fewer actual, uh, whisk pines here. So this is gonna be a lot easier to kind of break everything up. And then this, the handle. Don’t know why the springs are there. I don’t know. It’s like an inspector gadget like, go, go. We’ll figure that out. We’re gonna dump some flour. Into that. The key I think with like pans and any cooking equipment is just find the ones you’re comfortable with. And again, those things don’t have to be expensive. ’cause to me there are so many cooking tools that like I’ve gotten used to, like if we look at even the wooden spoons, like this guy, it’s filed down to a nice nub right here. ’cause I do so much scraping with it. The key with a roux here is you want to, oh God, I’ve already. I didn’t burn it. If you ever see a roux getting a little dark just to add the liquid, that guy’s getting a little toasty. We’re chilling. Why did I turn the heat up so high. Dumb [bleep]. Alright. Yep. Yep. Dude, I got a quarter cup of milk in my shoe. The good news is I wore my white shoes. Now in French cookery, you only add black pepper to dishes that are dark. Similarly, if you’re wearing dark colored shoes, then you cook with chocolate milk. That way if you get it on your shoes, you don’t see the stains. Now there’s so much milk back here, dude. Uh, we might yell. Can I get more milk? Guys, I put all the milk on the floor. Um, trying to estimate the amount of milk on the floor. About half cup. All right, cool. Do a half cup of that. There we go. Alright, now we’re gonna season up, shh, shh, season up this best meal. We’re gonna add a little bit of chicken boullion, Spice of Life. Makes everything nice. Normally you would wait for this to kind of like, uh, boil and come together before you add your cheese, but. Rough and dirty man. Just add the cheese. It’ll all melt together eventually, just vigorously whisk. Season it up. Have a pinch salt. There we go. Wait for that Béchamel to come together. Typically, you don’t want to, uh, cook the bechamel with your cheese in it. You want to turn off the heat, add the cheese, and then it’s going to get nice and melty by itself. But here, whisk through the pain. That’s something I believe in. Cool. Add the cheese over here. So far, again, it’s pans that you’re comfortable with. I like a nice wider bottom sauce pan, depending on what I’m sort of using it for. But this is like a really solid pan shoot. This is a Cuisinart pan that we got second hand for like pennies on the dollar comparatively. That’s crazy. Looking nice and stringy. Gonna shut the heat off on that. See what this guy over here is doing. This sauce is coming together. Um, oh, we are, we are using a metal whisk on a non-stick pan. Um, there are certain non-stick that you can use a metal whisk on. That’s kind of wisdom that we’re using from like 20 years ago, which is still generally true. Like, uh, all the chemicals in a non-stick pan are, I ain’t no doctor, but they’re probably not good for you. And when you scratch it up, it exposes more of those chemicals to you. Um, but this looks like pretty well ironed on there, but generally you’d want to use a silicone whisk. We couldn’t find a silicone whisk. You can also use a silicone spoon or spatula. We also ain’t have that whisk this vigorously. Perfect. Two lovely little creamy cheese sauces. Now we would generally want to wipe the milk off the floor. We’re not gonna do that. We’re gonna slice the potatoes instead. Alright, so, um, I’m gonna show you the most important tool in the kitchen. That I love using. Hold on, wet paper towel. What’s it wet with and why is it near a grundle area? Don’t ask stupid questions in here, but what you do if you have a cutting board, see either way that’s slipping and sliding around. One, I got a lot of milk everywhere. It’s gonna happen in a kitchen. But two, what you can do, especially cutting boards can warp. So there’s actually some space in between there. You can both get rid of the space and get some traction by adding a wet paper towel that you folded up as many times as you need in there. So we’re gonna do that. We got some potatoes. We’re going rough and dirty. We ain’t gonna peel him. We have this knife that we found. This does have kind of a half serrated blade, which you don’t want. And I don’t even know why they sell knives like that if I’m being honest, but we’re gonna try and make it work. This is flexible, which you generally don’t want in a knife unless you’re trying to like, damn, unless you’re trying like butcher a pig and get around. Its nice supple joints. But Okay. I mean, it’s still working. This sound is literally so reminiscent of an Airbnb kitchen to me. ’cause they all have knives like this and they all have cutting boards like this. And I still insist on cooking large, insane meals for my friends on MAT and Airbnb. Has anybody else though just like mostly ditch Airbnbs for hotels? No, that doesn’t happen to you. Not enough, like, uh, $300 cleaning fees get you. That might just be a me and my friends thing. I think we need to bring back cruises. Let’s make that a thing. Why don’t we ever go on a cruise together? All of us. You guys wanna do it? Pick which destination. Taylor, where are we going? Uh. Alaska. I was thinking that. I was hoping you were gonna say that. And in fact, if you didn’t say Alaska, I was gonna negate whatever you said and say Alaska, means I’m a good team player on vacation. We’re cooking now boys. Look at this goodwill knife sliding through potatoes. Alright, I’m gonna slice these potatoes. I’m gonna start layering, check back in a sec. I’m actually pretty shocked at how well that $9 knife from the goodwill performed, especially with the serrated blades, but like good technique and I got good technique. Anything can happen. Now we’re gonna check out, God, this feels so heavy. Now we’re gonna check out this $280 Gito blade. Nice, awesome. And that, oh, if you see me doing that, it’s just to give the potato a nice, like solid surface. Then you can eat that for a snack. Oh, yum. I will say this does feel better in the hand. It’s just heavier, it’s sharper, it falls through the potato. You don’t have to like grip and rip like you do with that other knife. And you can get thinner slices here. And I am getting thinner slices here. But again, man, like it’s not in the tools, it’s in. The, I was gonna say something profound. It’s the, a poor craftsman blames the eye of the beholder, I think is what they say. No. Poor craftsman blames his tools. Tools are important, especially if you’re trying to get to a certain level of cooking or if cooking is just something that is really important to you. Um, but like you don’t need ’em. And I think a lot of people, they kind of use expensive cooking tools as a bit of a crutch. Like I know there’s a lot of, um, I kind of got pissed off at somebody once when they were, they were asking about knives that I used and I told ’em what kind, and they were like, oh yeah, here’s the reason that knife isn’t actually good, even though you think it is. And I’d eaten this person’s food before and they were a hobbyist cook and at some point I was just like, you are not a good enough cook to own a knife. that good. And I think there is something to that for real. Like if you are just getting into mountain biking or something, you don’t need to buy a $5,000 mountain bike. Get something from the target and make sure you like it. Make sure it’s something that you’re actually good at. I’m gonna slice these potatoes. We’re gonna layer ’em, we’re gonna get some sauce on ’em, popping em in the oven, and then we’re out. Now it’s time to layer our potatoes. So if you already have your potatoes in kind of in accordion, like fashion, accordion, some say the sexiest instrument, you can kind of just lay them out. We don’t want them to overlap too much, but we don’t want them to overlap too little. You want about like half potato coverage. Yeah, that’s good enough for me. Rough and dirty. Bangor Maine style! Okay, Julie, the cat Gaffney, Bangor Maine. No one? Come on. It’s the best one. It’s the best Mighty Ducks movie. Okay, we’re gonna season every layer. I think this is really important. Potatoes can absorb a whole lot of salt and you don’t need to rely on the Béchamel for all the salt. Add some pepper to every layer. Come on, some nice flavor built here. And then we’re gonna add about our third of our Béchamel. And we’re gonna do roughly three layers. Don’t gotta spread it around super evenly because you’re add more potatoes on top. And now we do it. Uh, probably come, come back, come back when we’re doing more exciting stuff. We got our steak pans heating up. This is not a scientific or even recommended way to test if they’re hot, but this is how I do it. I just sort of put my hands over it. They’re getting there. But hey, before we put the steak in the pan, I know we’re testing out equipment today. What you actually need to buy, what you don’t, but you know what you do need. A good apron. This is real. This is a very good apron that we sell over at mythical.com. Uh, and we wanted to make an apron that was really quality and heavy duty, and that doesn’t get stuff on your clothes, especially when you’re spilling milk all around the kitchen. And so I would recommend going ahead and buying this apron, especially instead of like an $8 one from the amazon.com. Also, don’t fund Jeff Bezos, fund our direct to consumer business. So what are we doing? Steak heavily seasoned with salt and pepper. Make it rain. Um, diamond crystal, kosher salt. Invest in that. Dude, I was geeked out at the resort. I met people who worked for diamond crystal kosher salt on vacation, and I was completely geeked out. It was great dude. Be a fanboy of salt. That’s why I’ve devoted my life to, I get why people think I’d like anime, but I’m like, no, I’m a salt nerd. All right, cool. You know what I mean though? So many people think I like anime. They’re like, oh, he’s a nerd. ’cause he talks about. You know, the, the proprietary process of hollowing out dime, crystal, kosher salt, and like it doesn’t translate to anime. Okay? So pans are hot. Gonna get a hefty amount of neutral oil in there. Reason peanut that is smoking, nice smoking almost too much. Get that down there. Splash the oil in the shoes. Shoes are, are rough today. Press it down. Go. Okay, go wash your hands because you touched the raw meat again. This episode is brought to you by Dawn Power Plus Platinum Push. They say to use it on dishes, but I just use it straight on my hands. If it is good enough to clean a dish, it’s good enough to clean your hair. It’s Dawn Flower Platinum Wash. Oh, he pants. About to light on fire, huh? Yep. Sometimes pans get too hot. Well, the good news is, thank you again. Sous chef. So the good news is, pan is hot as hell. Jesus. I’m gonna take that one off the heat real quick. This pan. It’s golden. It’s a holden. It’s heating nicely. It’s not getting too crazy hot. Getting a good sear on that. This one over here. The thing about pans, they get hot. Wow. Didn’t think I did that. All right, cool. Where’s gonna go back on the heat as far as this pan performing? I know it’s got a bunch of black crud all over it, but it’s pretty damn nice, season up the other side. You always gotta do that. There’s two sides to a steak. Diamond Crystal kosher. All right. Bang, bang. Give this guy a flip. See where we’re at. As far as tongs. Don’t even love these tongs guys. Can we get new tongs? Nice sear on that steak. Little crispy around the edge of but. Can’t get little too hot now the big boys. Oh the old barbecue kit. Don’t know what to get Dad for Father’s day? Get ’em a barbecue kit or I don’t know, like whiskey scented shampoo. Those steaks are pretty nicely seared. Uh, not allowed to be cleaned from the pan here. Now that they’re in there, we’re gonna go ahead and bast it with some garlic butter. Oh, hold pos, the garlic. Don’t have, I have room, Palm heel strike. Ow Golly. Get that in there. Run over here. Run over here. Run over here. Garlic. Palm heel strike. Ah, lefty palm heel strike. God. He’s good. Okay, basting, look at this basting spoon. You can only get this in the goodwill. Get all of that butter foamin’. The garlic. God, it feels nice to bast with a spoon. I will tell you that. It really does. This is fun man. This is the kind of thing, I didn’t really get any fa, family heirlooms or nothing. I wish I would’ve gotten a silly spoon. Maybe that spoons my new family heirloom and I’m gonna like lie to my beautiful sons about where I got it. I will say this one basts better ’cause we bought it specifically for this purpose. Alright, killer. Take the steak out, pop it directly on that. It got a nice little sear boom. Kapow. Beautiful. Gonna pop this in the oven for just a couple minutes to get it up to temp. I’m actually gonna take the heat off of that. Right, the flatter one’s here. Let right the one on the right, it’s the right. So I gotta do a full turn. Remember full turn and we’re back in the right pan. So what we’re gonna do, take the basting spoon, move that burnt garlic. Pop it right there. Dang it. Yeah. All right. Garlic. Remove shallot sauce. Ow. That didn’t actually hurt. I just got scared. Shallots going in there, garlic going in there. Tons of black pepper going in there. We’re doing a little black pepper, green sauce. Put the pepper in first. Dunno why I did that. Garlic. Spoons. Ah man, you got a lot more surface area on this one. We want a nice dark sauce here. We do want to get a fair amount of caramelization on those shallots, not even caramelization, not proper caramelization. Now I want those shallots to burn. I think there’s a lot of cultures that cook with like heavily, heavily burnt onions, thinking a lot of Middle Eastern culture, there’s a lot of like Egyptian dishes that start with something called like carbonized onions, and you know what? It tastes really good. So I’m taking inspo from that. That’s nice. Whenever you’re sweating veg, add a little bit of salt that’s gonna sort of express the moisture out of it. All right. Shallots are sweating down. If you have different thicknesses of pans. If you have pans with different surface areas, it is really just about controlling your heat at that point. If you know that your pan takes a long time to heat up heavy bottom, maybe it’s a cast iron. Get that on the heat super early. If you know that it’s going to scorch really fast, take it off the heat. I’m gonna add beef broth. Yeah. Then in there we’re gonna reduce this beef broth. Now it’s gonna give it like a lovely brown color before we add our cream and butter to it. Heck yeah. Beef broth going in there. Stop spilling things. Stupid idiot. No, it’s no self-talk Tuesday or whatever day it is again, I can, I think I got sun poisoning in Mexico. Shut the heat off. It’s getting nice and thick. We’re gonna add a little bit of heavy cream. Don’t want to add all of it. Kinda wanna see where we’re at here. Perfect. And then I’m going to mount it with butter. Just a little bit of cold butter into a sauce. Should get nice and viscous. A little bit of cream. Shut that heat down. ’cause cream can curdle if you continue to cook it at high temperatures. Perfect. And then cold butter. Nah. Nailed it. Well, it’s gonna whisk that butter in there. Here’s your steak pan sauce. We’re gonna let those steaks rest. Now we’re gonna cook some asparagus. Asper grass. That’s my, that’s my, my dad used to call it, a fun old joke between us boys. Uh, we got some blanched baby asparagus right here. All we’re gonna do, quickly sauté it up, while our steak rests. Get some butter right in the pan. Put the asparagus in it. Put the garlic. Now we have over here on the mythical kitchen side, this is the Ninja Never Stick pan. This has been my favorite non-stick pan of choice as of late. And then over here we got, we got Red Boy with plastic candles. Again, this is like classic in-law pan. They ask him where they got it and they’re like, there was an ad in Good Housekeeping in 1985, and I thought the red was. Pretty. Um, and now we’re doing, this is kind of fun little walk action here. You know, these are probably gonna get hot. Burn yourself on it. Butters are stuck. It’ll melt eventually. I’m just gonna add all this together. Let the butter work, kind of fun this pan. Dig on it. Dumping the asparagus. Let’s see if we can. That’s fun. You don’t even need the giant grill tong. Dude. I’m loving it. You are splashing butter close to your face. Maybe we can try and do like, like what? Flip side. That’s fun stuff. I’m gonna, guys, we’re keeping this pan. I dig it. You can’t do. That’s not, this isn’t fun. You look like you’re a cosplaying a chef. You look like you’re a background actor in the Bear, or Bradley Cooper’s Burnt. I’m satisfied with that. We’re gonna give it a nice liberal dusting of salt over here. Couple cracks of pep. Listen, this sauté pan. I know we’re not testing a ton with these sauté pans, but like there are things that can go wrong. Some pans are super uneven. That’s fun, dude. My tongs, if anything, it’s flipping the asparagus around better than this guy. Alright, this is done. Shut that off. Leave it in the pan. We’re gonna serve right outta that. Now we’re gonna slice up the steak. I’m gonna use a nice knife on this guy. I might try and get a little fan cut. Some people would. You know what I’m gonna do it. Gonna remove the deckle. Remove that ribeye cap. This single best bite of the entire cow, I reckon. Do a nice little fan cut with our knife. That means you’re gonna cut down at an angle, try and get a little bit more surface area on those pieces of steak. This is how I cut steaks at home. You know you gotta keep the spice alive in your relationship. We’ve been married for four months. It’s the only fan cutting my steaks there. Wonderful. Okay, now the real test over here. Take off deckle. Oh, just, just cutting through the steak. Wow. This knife is tough to use on a steak. Potatoes, it was all going pretty good, but now let’s see how, it kind of cuts like a steak knife. You can literally feel the blade bend as it goes through the steak, which is not ideal at all. It’s not even cutting through it. Ruh-roh. We’re starting to see the equipment falter and the harder you have to press with a knife, the more you kind of have to like mangle the meat. So this is getting hairy over here. Oh no. Oh, no. Okay, hear me out. We pivot, carne asada burrito. A nice, nice, heavily chopped steak. Shoot that is not nearly as nice of a cut. I mean, it didn’t even go through any of it and I was sawing as hard as I could, but that’s the thing with serrated blade. But we’re still gonna try and arrange it nicely. You know, you look like a little Pablo Picasso painting, but, uh. We’re gonna get this steak on the plate with our batch and potatoes, and then we’re gonna see which one of these dishes comes out on top. Asparagus tax. Gwynedd Stuart from Sporked.com. Welcome. Hey Josh. You ready to eat more food in our kitchen? Yeah. And then tell us stuff about it. Yeah, I can’t wait. Me too. So one of these dishes, we have a sauteed asparagus, a little rough and dirty potato gratin with the skin on, and then simply a pan sear of ribeye with a nice little shallow peppercorn sauce. Yum. One of these plates was cooked with $85 worth of equipment that we got from the secondhand store. The other one of these plates was cooked with $600 worth of equipment that we already own. So we’re trying to see it. Okay. You actually have to buy expensive equipment to cook good food. It’s your job to discern which of these was cooked with the cheap, which was cooked with the expensive. They look so similar. Isn’t that something? Oh, oh. It is almost like the equipment doesn’t matter. It’s the motion in the ocean. So listen, these asparagus are really skinny. Is that like preferable to you? We thought it was cute. So good. It’s so garlicy. Yeah. Right? Yeah. I love it so much. Does uh, asparagus make your pee smell? Um, no. No, it does not. But beets make my pee. Really? With red. Yeah. Yeah. It’s called the Scarlet Trace. Ew. My pee. The other ones too. No. Oh, whoa. All of it. Uh, and every time I eat beets, I forget that I’ve eaten beets and then I look in the toilet. And I think that colon cancer, this episode is brought to you by colorectal cancer. Yum. Let’s go do it. You turn 40, go get it. You know. That sauce, dude. Yeah. It’s nice, right? Yes. It’s like my favorite, favorite kind of sauce imaginable. Are you noticing anything different from either like, you know, the, the steak, the asparagus, asparagus, we kind of just saute it in the saute pan, but the steak and the potato. I’m curious if you notice anything different about either of them. I don’t think I do. I’m actually like, what? Can you tell me like what equipment you use to prepare them? Pretty much everything, so the knife that we cut, the potatoes and the steak with. Those were different, the pans that we seared the steak with and then made the result of sauce in. Mm-hmm. They were wildly different price points. Uh, and then the casserole dishes that we cooked the potatoes in. Okay. Were also different. Interesting. I feel like, um, a secondhand store’s a really good place to get old casserole dishes. Oh, a hundred percent. Also, you should have seen the basting spoon. I’ll show you after. What, can’t wait. Yeah. I love buying old stuff like that at thrift stores, especially equipment that you don’t use a lot. Like fondue pot. Yeah, man, these are both so good. It’s driving me crazy, making me completely loco like I’m so happy right now. I’m trying to see if there’s– You can take these to your desk after. I think I’m going to, my God, I will be so honest with you. It’s really, really hard to discern a difference. I do feel like that steak feels like sliced so beautifully. Mm. In a way that makes me think it was sliced with like a more expensive. Hmm. Tool. Interesting. No, I couldn’t say knife tool. And I love, I don’t know, these potatoes, they’re a little thinner. Maybe that’s something. But the asparaguses are just as good. The sauce is absolutely fantastic. You did. A great job with both sets of tools/ And so can you! Subscribe to Mythical Kitchen. Okay. Which one of these do you think was made with the expensive equipment? I’m gonna guess this one was made with the expensive equipment. And which one do you prefer? I love them both. I really do. I guess I’ll go, I’ll say, I’ll say this one. Gwynedd Stuart at Sporked.com, you are correct. This was made with $600 worth of equipment. And I think you’re dead, right, that the one thing you can tell is the slice on the steak. Okay? You’re using a $280 Japanese knife over here, and then a $9 like half serrated crooked blade, which honestly slicing the potatoes wasn’t too bad with that serrated blade. And then you get to a cooked steak and it’s just mangling it. But you know, it’s covered in sauce. It’s covered in sauce, eat with your eyes closed. If you do anything with your eyes closed, you can’t really tell. Yes. You know what I mean? I do everything with my eyes closed. Same lights off in the dark, couple layers of sheets on. That’s how I like to eat dinner. But ultimately, yeah, I think what we learned is, I mean, you really can get good cooking equipment from anywhere, any equipment. Yeah. You cook a good dinner on is good cooking equipment. What store did you go to? Oh, we just went to Goodwill. Oh man. And yeah, there was some really good stuff like over on, on this side we had like an old Cuisinart pan that was just kind of a little beaten up, but it still cooked really, really well. That’s incredible. So you can, you can find good stuff. You don’t have to make a massive investment if you wanna cook, but you know what, you have to invest in? Your friendships. That’s so true. You know? Once I got steaks from Trader Joes and I swear to God they were pork. Yeah. It really. Eughhh. Freaked me out. Okay. Freaked my bean. Okay, so. What?