Channel: Mythical Kitchen
YouTube Video ID: Vz8y9-1Tqrw
Transcript
GOD DANG IT. GROCERIES ARE GOD DANG TOO EXPENSIVE. I'M GOD DING TIRED OF IT. GOD DANG IT. >> HEY, you know me and V, we're the best darn cooks around. Isn't that right? >> Yeah, damn right. >> And we can make a plate of steak and potatoes with our eyes closed. >> Damn right. >> But we're not going to do that today cuz it's a safety issue, they say. >> Damn right. >> And also, groceries are very expensive. So, what we're going to do is V and I are going to guess the price of different groceries, and whoever is the closest to the actual price will win the better version for their dish. Because at the end of the day, man, I think we should really be steering people towards what groceries are worth it to buy the expensive version of and what aren't. We're going to figure that out today. >> Damn right. >> Damn right. Things are too expensive. >> Damn. Can't say that word. Damn right. >> You should pull the Marshall on Lynch and say I'm here so I don't get fined. >> I'm here so I don't get fined. >> God damn right. Be ready to cook. >> Yep. Damn right. >> Let's do it. Uh V before us we have the three main ingredients to make the best mashed potatoes. We have yellow potatoes. >> Sorry. [laughter] We have Strauss organic heavy whipping cream. And we got the [music] nice butter. I do believe these are better than normal potatoes, >> which is the rusted potatoes. I prefer these, but the fancier potatoes do get more expensive. >> Do you do you like uh when you go to the grocery store, you're like, are you like examining the prices? Are you trying to get the the best deal? >> Low key, which is why I've been going to Trader Joe's a lot cuz I'm like, h it's kind of worth it, but they don't have certain things. Here's the thing with me is when it's stuff like uh like beef, like high ticket items, beef and fish, even like condiments can get super expensive. I'll I'll be like pretty diligent about the price. But a sack of potatoes to me, I'm like, well, this is already the cheapest way to feed myself. Big ass sack of potatoes. >> So, I don't know how much >> I'm just not eating this many potatoes. What is this? 5 lbs. I said $8.99. [music] >> I was going to say $9.99. >> Dang. >> I feel like we got to say it on three cuz I don't want to I'm not gaming it. Okay, >> I'm locking at $9.99 though. I think these are $2 a pound. >> I'm locking at $8.99. >> Cheap, man. You get five, >> guys. Inflation. >> You don't know anything. >> Inflation can't make it underground. >> No, >> that's the thing. The layer of top soil it by the inflation rates go down. >> So, you win this now. So, I got to use russet. >> Hell yeah. >> Wait, how much does a 5 lb of russet cost then? >> 329. >> Yeah, you get brown, I get yellow. >> Oh my god. Eastern European peasants. You really, you really got to figure it out. Oh, shout out. Okay, cream. This is the good the good stuff. You ever get stra milk in the glass? >> It has the cream at the top layer and then it falls out when you pour it in anything. >> That's a treat, man. >> Mhm. Mhm. Sometimes you just eat the cream. >> It's a local LA. The local LA milk, too. I like local LA milk, right? In LA. >> It doesn't. Grade a cream top. >> Cream top. >> That's your new nickname in high school. [laughter] I don't know that I ever buy heavy whipping cream. I just bought a little 8 oz of heavy whipping cream and that was $3.99. >> I recently tried to do the non-dairy whipping cream. >> Oh, that's tough. >> Tastes like nut milk. >> I I like nutmilk. That was also my nickname in high school. I'm saying I mean this is a lot. This is what 60 ounces is. >> Okay, let me >> Is it plain? >> It's really the brand. I want to say this is like $5.99. >> I was going to say $6.99. You're just >> You stop it. Stop doing it. >> We got to do it on three. I'm saying $6.99. You're saying 5.99. >> Yeah. Okay. Got it. Yes. >> Look it up. Final answer. >> 52 right on the damn dot. >> Yes. >> Now I got to use stupid Lucern. I'm saying this 329. >> Yes. Take that cream top. >> Wait, just the same. >> Literally the the organic >> Wait, this is a pint, right? >> Yeah. Size, right? >> That's crazy. The like the local organic heavy whipping cream is literally the same as like the store brand. Something you should know is that it's $5.99, but when you check out, they add $3 that charges you for the nice bottle. >> As school as me, >> but they'll give you it back, but you have to send it back. >> Is anybody actually sending this back? >> Yeah, I think so, dude. >> Oh, dude. But do they get more cream when they go back? >> They don't have just like a a tap full of cream. >> That would be >> Cuz if they did, I'm just >> We were just talking about what we should make. That's what it is. >> That's what it is. >> Uh, okay. Cary Gold butter. I love [music] this stuff, man. >> I'm not a fan of it. >> More of a peanut oil guy. >> It tastes like grass milk. >> Oh, I love the grass milk butter. [music] >> And it's too strong. It depends on what I'm making, but with potatoes, I don't mind it. If it's something with eggs or mac and cheese, I'm probably not going to eat it. >> Oh, yeah. But this spread on just like [music] a nice a nice What's that Danish R? You know what I mean? Rude. >> It sounds like your cousin, >> you know. [laughter] Yeah. >> Okay. >> On three. One, two, three. Just eight bucks. Get the out of here. $8 for this. >> I knew it WAS REALLY EXPENSIVE. I KNEW IT WAS MORE EXPENSIVE THAN FIVE. This is 16. >> Am I a bougie? >> This is This is $250 versus $8. This This This is half the weight of this. And this costs damn near double. This. That's crazy. This is $2. This is three times more expensive. >> Mhm. >> What kind of racket Cary Gold What's in this sawdust? >> Did you win all the good ingredients? >> Yeah, I did. It's potatoes, dude. Like, it's mashed potatoes. It's going to taste so much better. >> Yeah. >> I already started mashing. The cameras aren't rolling. And I started mashing. >> They're rolling. >> Are they rolling? >> Cameras are rolling. >> Oh, thank God. Cuz I already mashed it. Wait, you're already mashing? >> Yeah, I was just copying what [laughter] you do. >> So, we boiled our potatoes. We We boiled a hole. We're doing the same recipe. Those god, yellow potatoes look so much better. It's stupid. I know. >> I usually buy yellow or sometimes I'll get the red potatoes. >> Sorry, I didn't mean that. >> No, I'm sorry. I am stupid. Um, >> that was mean. Yeah, I just I don't use russets for anything. I feel like allegedly my whole life, my whole life people have been saying russetss are a great mashed potato, whatever. Anytime I use any potato other than a russet, even for French fries, I just think they turn out better. And I'm so sorry to the great state of Idaho, Washington, Minnesota, all of our big potato potato producing states. I just I I don't use them for anything. And they even kind of bum me out. They even get like a little gray if they just kind of sit for a while. If your potatoes start scorching in the pan, just add a little bit of water. I'm going to add a whole ass pound of butter. >> Wait, no, half pound. And I'm adding a whole ass half pound >> when I didn't know about >> Whole pound half ass. >> I always used to use these for mashed potatoes. Like high school. >> Yeah. Well, dude, no. The these are again, there's a reason they're the cheapest potato. Like they're the biggest workhorse potato. >> And there ain't no such thing as a bad potato, I reckon. But like, dude, you got the yellow butter going into the yellow potato. >> Yeah, it's just going to be yellowy goodness. >> Give me give me some bites of your potatoes, dude. >> I'll think about it if you pay me. >> And I'm going to do one Mississippi, two Mississippi. >> No, I'm going to do two and half Mississippi. >> No, I'm going to do the whole I don't care. >> I'm going to do Yeah, you should do the whole thing. It's going to be so good. And I did two and a half Mississippi on the cream. >> Two and a half Mississippi. >> And then I'm going just eyeball the salt and pepper. We're doing like a rustic mash here. You could >> Florida. >> Do like a riser. >> Three Floridaas. >> You're counting Florida's? >> Yeah. >> That's crazy, dude. >> Yeah. What do you mean? >> That's crazy. >> Same as Mississippi. >> Just a little more sunburn when you get there. >> Uh we're doing a nice rustic match. This is a nice rustic Wednesday night dinner. hump day and you you're trying to save time cuz you got to get to humping. >> It's important to keep the spark alive in your long-term relationships. >> I support you and your sexuality. >> Important to keep the spark alive. >> This is looking good, Josh. I don't know. >> Shoot, man. >> It just seems like an old reliable over here. >> Damn, I'm a soul. These potatoes are creamier. They're sexy. >> Mine does. Mine looks like straight mom mashed potatoes. And there's nothing wrong >> with mom mashed potato. Wait, I support women. [clears throat] >> You support women. >> And the right to choose potato types. >> And the right to hump day. Wait, I got to You want to try mine? >> Yeah. >> Tell me if it needs more salt. >> Oh man. >> I don't know. What do you have you trying to feed me? That's crazy. >> Well, you're using the back of the knife. That was dangerous as hell. >> Go. >> More seasoning. >> I think more salt. Can I put a little water in there? >> Yeah, you can. Or more cream. I did a lot of different states to put the cream in here. >> Yeah. Yeah. I'm I'm pretty satisfied with that. You want to try it? >> Yeah, I do. Thanks. That's actually very nice. That tastes like hometown buffet potatoes. And a lot of people who go to the Golden Corral know what's up. >> This tastes like buffet. This tastes like sushi buffet mashed potatoes. >> Woo! All this cooking has me ready for a trip to the office fridge for a little liquid pickme up. This portion of today's episode is sponsored by Ollipop, a healthier soda alternative. Sick tricks. The summer heat is setting in and I've been grabbing a soda more often than not to cool myself down. And truly, that soda is usually an lollipop. You got to listen to it first. Then you got to smell it and then you can taste it. Man, listen. A classic root beer. Like I'm dead serious when I say you have to smell it because it's got all of those wonderful root beer aromatics. You You smell the peppermint, you smell that sasilla root. It is something that is so nostalgic from when I was a kid, but then you're not getting like all of those grams of sugar and you're actually getting fiber in there. Has nine different functional ingredients sit compared to other brands that have what maybe three. Lollipop 6 g of fiber line has a refreshed look on their packaging, but with the same great flavor and digestive health support you've come [music] to expect, know, and love. And I still have that song stuck in my head from last time. Yeah, it's been like a month, but it's Oh, it's there. Lollipop. Lollipop. Ali lollipop. Lollipop is high in fiber, low in sugar, and is made with a functional ingredient blend. Just to name a few, it has cassava root and chory root. Both a source of prebiotic fiber, npal cactus, also used for its fiber and antioxidants. It's truly the feel-good soda of the summer, making it the perfect drink for the mythical kitchen. Because we hope we make you feel good, too. When you look good and feel good, you want to do good. And Lollipop is no different. They want to give back to you. Yeah, you. Buy any two cans of Lollipop in store and they'll pay you back for one. Works on any flavor, any retailer. Scan the QR code or click the link in the description to claim the offer. Lollipop is available in the soda aisle. And with the chilled beverages at thousands of retailers nationwide, including Walmart and Target, I know every time I shop, I grab one on the way out. It's my fun little treat. And thanks again to Lollipop for sponsoring this portion of today's episode. You know what the difference is between broccolini and broccoli? >> Um >> hundred damn dollars. >> Okay. >> Sorry. Sorry. What were you going to say? >> The stem. I >> actually don't know botanically. All I know is this is the most expensive stuff in the world. I had to cut this out of my actual budget cuz what would happen? What would happen? I'd go to Whole Foods cuz sometimes I like to shop there cuz I like to be fancy and they have the weird hybrid melons. >> They're pretty good. >> Shout out to the Sugar Kiss melon family. Wow. Unreal. Change your damn life. I would literally like just fill a bag with enough broccolini for like a couple meals and it would just be like $24. And I'd be like, who who can afford broccolini? So, I think this is going to be more expensive than cocaine. >> See, this is tricky because when I go to Trader Joe's, it's actually not that expensive. It's It's pretty low. >> Trader Joe's got weird got weird pricing kind >> and I'm confused, but I'm like, where's this from? Because it's probably way more expensive. Interesting. So, how much do you think this one is, Josh? Feel it. Strong. Strong roots. It's a good broccolini. It feels nice. >> Stable. Stable. Mhm. >> Yeah. Here. >> Thick, too. >> Now, our hands are all over it. Yep. Marinated in our hand here. >> Thick. I If I bought this at my local swole foods, as I call it, when I'm in there, this would be This would be $5.99, which is crazy cuz it's a vegetable. No calories in there. You're You're getting fiber and and what, like phytolankton nutrients or something, but you're not getting any calories from that. 5.99 >> and that's and that's 5.99 for no calories. What? Two >> $4.99. >> You're gonna be so right, dude. >> $429. I've lost every ingredient. [gasps] >> How much am I good at this? >> How much broccoli? Broccoli is 100% stem. >> Yeah. >> Someone out here at at at the produce section is skimming profits cuz they're cutting the fuettes off and they're selling those on the side. >> Mhm. >> How much is this side >> on the side of the street? Yeah. >> Cost 350, >> I say. Oh, >> $1.73 for this. I'm so sorry. >> Dang. >> That was so rude of me. Those prices [laughter] I forgive you though. We're friends. We're appreciate it. >> Okay, now we have a lemon. >> I have no idea how much a lemon costs. Like >> I don't think I do either. >> Not not >> I think it's lower than what my what I think. >> This is the thing I want to win though cuz we're doing a little lemon parmesan broccoli. >> We're doing fresh lemon >> versus lemon juice. Obviously the lemon juice is going to be more expensive than just add lemon cuz >> that makes sense. And a little sour probably too. Not to be completely out of touch with society, >> okay, >> and not to brag, I know I got this fancy PC Philippe watch and I do drive in Mayback. >> Both of those things are false, but continue. >> Do I watch it in post? Um, I haven't I haven't looked at the price of citrus in a while. >> Okay, >> I just buy the lemons. If I need lemons, I can just buy them. I don't even look at the how much. >> Are you flexing? I can't tell. >> They I think they price them by the each. >> Yes, they true. It is by the each. And I'm saying if this is organic, 99ent 99. If it's if it's not organic, I'm saying 79. >> 49 cents. >> I'll say 79 cents. >> Okay. >> Yeah. 4979. >> 99. That's a dollar a dollar ass lemon. >> Dang. >> Used to be able on on Wednesday. On Whopper Wednesdays, you used to be able to buy a whole Whopper for a dollar. >> It used to be less though. >> Now all you get is a damn lemon. >> And a fish fillet also used to be $9.9. It >> sure did. On Friday when I was in high school, okay, wait, FINALLY [laughter] I HAVE ONE. I WON. I WON ONE. I GOT 11. I'm going to win. Oh, I'm going to win the whole cook off cuz I got 11. >> The Sicilian lemon chips. >> What's that? $3.99 >> is what I got. >> I'm saying 3.99. >> I'm I was going to say $2.99, but it don't matter cuz I'm like I have to take it regardless. $1.99. >> That's cheap. That's cheap. >> This one to be lazy. >> I keep jarred lemon juice in my or probably this exact one, but I bought a bottle of lemon juice cuz I couldn't find this one. They never have their own spa aisle. It's always on like a weird end cap. It's like underneath the Granny Smith apples. No employee ever knows where the lemon and lime juice is. They send you to different parts of the store. They have three different areas cuz I'll go to the Middle Eastern section. They got lemon and lime juice. >> Sometimes I buy >> go to the Mexican section, they got lemon and lime juice. The juice section got lemon and lime juice and then they're scattered around produce and I end up I swear to God I end up with a different brand and quantity of lemon and lime juice all the time. >> What are you using it for? You taking shots of it using a chase? >> You know what I do a lot? It's it's a nice little treat. I get home from the gym and I put like frozen blueberries and some lemon juice and some Splenda. >> Uhhuh. That sounds >> And I just blend it up and it makes like it's like a little diet blueberry lemonade. >> Onto the parmesan. >> Yum. >> Our last little sack of white stuff. What do you think this is? >> I'm going to stab with a knife and make sure it's pure. I'm not I'm not looking. I'm just looking. >> 7 oz. Is this pure? Like actually, is it pure? Cuz that's a question you actually have to ask yourself. >> I've never asked myself that one time for parmesan. Is it pure? >> Sori. It's an international awardwinning cheese. This has the master cheese makers. This is a Wisconsin parmesan. >> Shout out Ash >> for a domestic for a domestic parm. Shout out to Ash. Wisconsin native. >> Indiana native. Illinois native. >> It's one of them. They're different. >> It's one of them. >> Which one's the next? >> Oh, it's Winnie. It's Winnie. [laughter] >> There's that old Wisconsin attitude. The Wisconsin rebel attitude. >> Clover. Clover. Good. >> Clover. Glover. >> Clover. >> Clover with a >> P. Is it really Clover? >> Clover. >> Is it named after Snowy Clover? The bird. >> I love snowy clover. Do you know that about me? >> Doxed. >> Do you know where I'm from? >> I'm going to say this is $5.99. It's a domestic cheese. >> I'll tell you what, getting the whole thing of like real Parmesan. >> Yeah. >> They're never under like $11 now. You get a whole wedge of Parmesan, that's like $10.93 at the >> Yeah, it's hella expensive. For this I'm saying $5.99 and 3 2 1 $4.99 >> $8.99 the >> no chance burgers you go you know who has you know who has the best powdered like like grated parmesan Trader Joe's they always have >> Trader Joe's head and they have pecarino Romano too which is better than parmesan you're charging for a domestic product $8.99 criminal >> shredded >> this is the stuff that that Julia buys and I'm convinced that it's all rind >> this is $5.99 >> it's so hard you can like feel that in your teeth. You can use this as a toothpick. You're saying $5.99? >> Yeah, >> I'm say $6.99. I think cheese is just more expensive than I thought. >> $5.99. >> Good. >> Yeah, but too bad it's not the good. No, actually, you know what? This is decent. This is decent. >> I think I can make a good side dish with this. >> I think so, too. I think my broccolini is fancy enough to offset the parmesan. >> Oh, it's so hard. >> And the >> It even sounds acid in this jar. >> It literally sounds like you're shaking a can full of panties. We have to make sure it has some wind resistance. You know what I'm saying? >> We got to butcher our brocc here. Uh we're going to blanch it and then hit it with a quick sauté. Some of that garlic, that olive oil, get some lemon juice, some parmesan in there. You could roast your broccoli. Uh some people do that. To me, when you're adding stuff like garlic and parmesan, all that kind of cooks at different times and temperatures. So, if you throw it all in the same oven, the garlic could burn, the parm could burn, or you know, uh whichever one. Uh so, we're going to blanch and we're going to do a quick little sauté. I >> like broccoli is crazy. Normally, normally I'm buying broccoli that the big ass crown. I don't know what the hell happened here. This is the organic broccoli though. >> I just trim the bottom. >> Yeah, broccolini was really easy, man. >> And then take the little side leaves off. >> Try and like in it. I'm just going to try and get even little >> Keep it easy, >> guys. Right here. If you want to, you can save these and make pickled broccoli stems. >> No thanks, >> Tony. Are you saving all your saving all your broccoli at home? You're pickling stems. Prove it. Bring them to work next time. [music] Um, >> bring it to work. And every chef that's ever said some like that. Show me. Show me your pickled broccoli stones. I think I'm into soft veg, man. >> That's cuz you got them sensitive. >> I got I do have sensitive teeth. My teeth can not to brag. They can hold up to broccolini, though. >> Oh >> You know, it's like I can't bite. >> They're getting better. They're getting better. [laughter] This >> straight into rocky road, but I can My teeth have gotten strong enough for vegetables. >> Don't No, I don't care. >> Mostly I'm not eating jawbreakers, but I can eat a turnip. Sometimes I cook at my own house like I'm cooking for like an army mess hole, you know? I'm just like, get it on the pan. Slop it in there. >> You do make a lot of slappers. >> You know, I make a lot of sloppers. As >> long as you get your wife. I make a wife slop. >> Why? Good wife slop. Good man slop. >> Good wife slop. >> Okay. >> My wife eats boy slop. >> Oh >> well. No, a lot of it's wife slop. Cuz it was boy slop. It had a lot more beans. >> What's the difference? I don't know. What is wife slop? >> You know, it's kind of like it's kind of cute. It's got some like some color to it. >> Say something crazy. I know you are. Gray and beans. >> Oh, >> wife allergic to beans. Can't put beans in the white slop. >> True. True. >> So, boy slop beans gray. Wife slop. That's some fun little colors in it. No beans. That's the difference. That's That's a Josh hair difference. >> I support you in your gray food, sir. That was not good. >> A soft teeth man do that. >> Wow. Can you really hear everything? >> Can you hear this? >> What'd she say? >> Okay. Wait. What do I mean? James has a really nice beard. >> James has a really nice beard. [laughter] >> Oh my god. You can really hear everything. >> He's like a bat. Uh, okay. Um, broccoli, broccolini, bing bang, >> oil, garlic, chili, >> oil, garlic, sauté, blanch. I like this method a lot. Blanch and sauté. We're not testing fresh versus garlic cuz we already did that. But I'm just getting the garlic >> perfumed in there. Going to throw the brock right in there. Stop the cooking of that garlic. There's some water in the broccoli, too, from the blanch. >> So, that'll stop that cooking real nice. >> You're moving fast. Hold on. >> I'm just going to get this coated. >> You're moving quick. >> Coated in some garlic. Want that garlic to be lightly golden brown, but not burnt. >> Banging bang bang bang bang bang. Having a good time. I'm zesty. I got zest. Oh, V. Let me zest your lemon. Oh, it's made of plastic. I'mma win. >> That was >> That was okay. Yeah. I'm not put in zest. Save me lemon zest. I got to cut my lemon in half. >> Oh, yeah. See, you got more work to do. I don't. Okay, now I put it in. I'm going to put a little bit. >> No, if I put this in the pie, it's just going to >> This can be strong sometimes. >> I put a little bit in the pot. I'm going to put a little bit in this and toss it just to warm it through. >> Okay. >> Have to warm it through. >> I'm just copying you. >> If you leave this If you leave this on the heat though, that that worm is just going to melt into the bottom of the pan. >> I'm worried this is going to take a long time to melt. So, I'm going to add it now and then just turn it off. >> Yeah, we'll see how it does. I think that's the right move. kind of toss it in the sweat. >> Yeah. Yeah. Yeah. >> I'm pretty comfy with this broccoli. I think this looks good. >> Steak. >> Steak. >> Onion. Shallot. >> Bunt. Bone broth. >> Say bunt. >> I'm really tired. >> I'm tired, [laughter] too, man. >> I need to get it. >> All right. Come on. We're playing prices right. >> Okay. >> And we got this. Dang it. This. So, this I've been told is a USDA prime ribeye steak. [music] So, USA Prime is like a a legally mandated What What am I trying to say? You're going to say prime. It's like there's a there's like a cop. If you call something prime, there's a cop a state cop shows up and says like that's >> that's the wrong cut. >> So, it's like an actual class. And that comes with a price tag. I know that. You want to see our guesses on three? >> Yeah. One, two, three. $14.99. >> $31.99. >> Oh, you're going high. >> 25 20. >> I win. >> I win the good steak. [laughter] >> D way higher than I thought. This is like about a one pound steak. >> Yeah. [music] >> You know, I I tend I tend to budget 8 ounces of protein, which is still a hell of a lot, but I like to, you know, >> um my aunt used to have this boyfriend who one time they went to a family cookout and he only brought one steak, but there was like [music] 80 people there, so now we call him one steak. [laughter] >> So, shallots. So, this is for like a pan sauce. So, we're doing shallot versus onion. Shallots are fancier for sure. >> Yeah. But they >> I don't think there's an amount of shallot you could buy and use that would break the bank. No way this costs more than we're talking by the each. >> Yes, we are talking about the each. >> The baggie. >> 41 cents. >> Um 60 cents. >> Yeah. [laughter] Let's go. You're one steak. I'm Shelly. >> If you want a like a like a a budget friendly way to improve your life, you got 59 cents in your pocket, you know, >> get a sh get a sh treat yourself. Everything's >> 999. >> That's probably per pound. I'm say $159. >> Okay. 99. That's my final answer. >> I bought a red pepper the other day. It's $4 for a damn pepper. >> Was it red? >> Yeah, >> exactly. >> Sh. Wait, what did I say? I said 15. >> You were pretty close. >> Yeah, >> you said 119 or something. >> All I got is I got a damn onion now. Now we got to make a pan sauce. And it's a red onion. >> Here's the other thing. I don't know. Every time I'm using a shallot, I'm like >> cuz it's cuz cuz this has been onion. >> Like Yeah, man. Come on. >> Yeah, IT'S OKAY. >> BUT IT'S FANCIER, >> but it's okay. >> 59 cents, you know. >> It's tiny. It's little >> at least like six of these guys. >> It goes to Equinox, you know? It's fine. >> Next up, we got chocolate milk. >> Bone broth. Who? >> Bone broth. >> You're going to put chocolate milk on your teeth? >> No, I thought it was just to kind of give us keep us hydrated. You How much chocolate milk did you grow up drinking, though? Because >> none. >> None. I don't drink milk for real. >> That makes sense. But we grew up in the propaganda era where they told all that. >> That doesn't make sense. >> What? No. No. It's cuz you you're eating lactate. You're always complaining about your stomach hurts. >> Yeah, that's true. >> I grew up drinking a bunch of chocolate milk because there was a poster of like Scotty Pippen drinking chocolate milk and it was like chocolate milk's good for young growing boys. >> Scotty Pippen. >> I only wanted milk in general because of the milk athlete commercials or advertisement and I wanted the mustache the whole time. We had a shack and a Michael Jordan mustache, but then we had Blazers era Scotty Pippen with chocolate milk. >> Yes. >> Blazers Scotty Pippen though. Like, [snorts] dude. >> Okay. How much do you think this is? >> I don't I would never I would never buy anything like that. You don't buy anything like that? >> Smells like $8.99. >> I don't buy any any broths anymore at the store. >> I don't either [laughter] >> cuz like I if I if I want to make something like really really good, if I'm making, you know, like a soup, >> beef organ, or a soup, like I'm I'm going to make it from scratch. >> Yes. It just doesn't do it for me. It doesn't have the flavors. I want >> Yeah, this stuff kind of creeps me out. >> I'm saying $7.99. >> Okay, $8.99 is my final answer. >> 3 2 Why am I counting down? God. >> YES. >> Like a This is crazy. I actually think that's probably going to make a much better broth than >> What you got? >> My Swanson. My good old A. >> This is a go-to though. This >> dance with a lot of moms, a lot of aunts, a lot of uncles, made a lot of a lot of divorced dads. made serviceable chilies with Swanson beef broth. >> I had no idea where you're going with this, [laughter] so I'm glad you said chili. >> This is like the official broth of a previous generation. You know what I mean? Yeah. This is Yeah. Stepdad makes his signature >> beef barley soup and it just starts with beef soup. >> You got to make the new kids happy. >> Yeah. >> Make you chili. >> We have our steak right here. It's already salty cuz I said something inappropriate and then we had to go back to the top. So, I'm going to [laughter] >> I'm going to salt the hell out of these steaks. We're going to get them seared off in a pan. I shouldn't touch it with my hands. I want to flip it with my hands, though. >> Be smart. >> I want to sear it with my hands. >> This is hot cast iron. It's below our armpits. >> Hot. Watch out. Big shower of salt. >> Nice, dude. All right, we're going to get a little bit of peanuts oil. >> Oil me. Oil me. That's the least you can do. >> I got you, I guess. I don't know. I don't like the way you phrased it. All right. >> Boom. >> This is what I get. that bad boy down. Then we're going to go hit it with the pan sauce. I got all our stuff. I got my freaking proletariat onions over here to your bgeoa shallots. Yeah. Yeah. We're We're here doing class conscious aliiums. >> Okay. >> Thank you for the trouble. Winnie, go get Winnie's uh thumbs up on camera. >> You're from Clover. >> Cuz I think the last time when he was on camera, she was flipping off. Yeah. Yeah, there it is. But now we like happy Winnie. Talk about class consciousness. >> I love steak. >> Okay. Steaks are seared on one side, searing on the other. I like to give it a solid like 30 seconds of sear on the other. >> Yeah. And then pop it in the oven. >> And then pop it in the oven. Yeah. >> We got about equivalently sized steaks here. It's kind of funny cuz neither of these are like great butchered ribe eyes, so they're kind of just like messed up. >> Yeah. >> Pop these in the oven. >> Yep. >> We going bottom. >> Um >> I'm going left side. >> You're going strong side. >> All right. Hot. >> Dump it. Dump it. Dump it. Dump it. >> What? Grab mine, too. Dang it. I got to do everything around here. GOD DANG IT. OW. YES. >> PIECE OF CRAP. OW. >> I'm scared. >> Out of a biscuit. God, stop basting it. God dang it. This has turned into a team sport. All right. Ribbit. Butter. Rosemary. >> Oh Wait. Mine's not >> Rosemary's babying cuz I was going to. >> Wow. Wow. Wow. Wow. >> Are you using all that butter? >> No. >> No. No. I'm going to I'm going to keep something to mount in the end. >> Yeah. >> Got this. >> Does that pan get hot enough? Can that pan get hot enough to melt butter? Baby. >> That pan get hot enough to melt butter? >> I guess we'll find out. >> Butter. Oh, butter's almost melting in this pan. >> This hot as hell. We're having a good time. We're making steak. It's brown. We're brown. It's just having a good time. >> What? >> Huh? Don't worry about it. >> All right. Steak covered in phone butter. I'm ready to pull it. Yep. Let's do it. >> And now we got to make our pan sauce. I'm keeping the butter in there. We're going to rest it with the rosemary on top. >> Oh god. Oh, you know what? >> Got to go quick. Got to go quick. >> I'm going. I'm going. I'm going. >> I'm not adding all my onions. I'm going to go >> Wait. I have >> like health. >> You my onions. Damn. You got a lot of butter in there, dude. Shoot. >> Don't worry about me. >> Shoot. Don't worry. >> I'm going to just use the this spoon to do it. I'm going to save some butter to melt. >> OH, I TOUCHED IT. >> You touched it. Don't touch it. Onion's not burning, but we're getting some good fawn. some good mayard. Then I'm going to drop >> this is nice >> a little bit of that djon mut little bit of whist sauce. That's that's where you get that good that good little anchovy flavor in there. >> Nice spilled. >> This is fun, man. It's you and me cooking. >> Yeah, we should do this more. >> I agree, man. I like to cook. >> I thought you like cooking with me. You just say you like to cook, but you forgot about me. >> Oh, yeah. No, come on. I like I like you. >> Oh, man. Ah, stop the bone broth. That bone broth I actually think could be the key. >> Can I drink it like like straight? >> Of course you can. Cuz the thing with a a broth like this is you're not getting like any of that good collagen in there. >> Wow. That tastes like butt cheeks. >> Tastes like butt cheeks. >> Yeah. >> The bone broth shouldn't taste like butt cheeks. It tastes like tastes like butt cheeks. It has no flavor. It needs salt. Oh god, it needs salt. >> Crack a whole bunch of pepper in here. Then I'm just going to let this reduce. We're going to carve up these steaks. We're ready to serve. Man, >> I'm ready. >> Lucas, what you have before you are two steak, mashed potato, and broccoli dishes, except V and I played a little game of [music] we don't have a name for you. >> I heard about this game. What do you know about it? >> I Well, I was briefed about this game. The first time I was briefed before I came out here. >> I was told what I should do and what I should talk about and when. >> Well, we'll just We'll just let you go, man. Go ahead and eat it. Do the thing you're meant to do. >> I don't even know what you're supposed to do. >> Am I supposed to eat it? You're supposed to eat. Yeah. No one brief you on the eating. But that's what she said. If I'm being honest, I'm kind of >> All right. If If I'm being honest, >> Well, if you're eating, I'm going to eat. >> I'm going to do it with my fingers. >> Okay. >> Nice. >> Cool. Pretty good. >> That's a steak. >> Does this steak Does the steak taste like quality steak? Cuz one of these steaks is more significantly more expensive than the other. >> Yeah. Mhm. >> We have to eat that steak. >> Oh, wait. I got to do them both. >> Yeah. Oh, I'm so confused. Analise, you really didn't get into this. >> What'd she tell you about? >> Who said there's going to be two people out there? And I'm going to ask you, what do you like? And I'm going to say what do I like? >> I like that steak. That steak is good. I like the steak. >> Okay. >> This is a steak that I like. >> Thanks. >> I like this. >> Taste different to you. The steaks. >> The steaks do taste different. This one tastes more like rabbit. >> Are you sure it's not just cuz you were talking I heard you talking about rabbit right before you came on here. >> Right before I came on here. >> And you kept just going rabbit or rabies cuz I can eat rabbit. >> I can do rabbit. I can't eat raies. I made that clear. I really made that clear. Oh, that's good. Broccoli. Tastes like every other broccoli. Let's try this one. >> Eat my broccoli. >> It's a little bit longer. >> A different one. Do you like broccolini? Is it worth it to you? It's kind of more expensive. >> I just feel like it's a different part of the plant. They're not telling us. It's okay. >> That's part of the game is us eating with you. >> You think maybe like this >> is growing up top and this is sort of underneath. >> Yeah. I think this is No, actually I think this is like the bud and this is like the weedy bits. >> Yeah. Yeah. >> I know both those words. >> Mhm. >> Bud and weed. >> Yeah. [laughter] >> Cool. This um I'm just going to do a little analysis of my my own. for me. >> Continue. >> This [music] steak is a lot more tender. That one. That one has a nice little flavor though. >> I was told to hurry up cuz he's got somewhere to go. >> I'm late. I'm late for a thing. >> This held flavor well. >> I'm trying. >> I like that steak better though. But that it feels like that's more expensive because of class and sass. >> Yeah. Keep going. You forgot one side. >> Okay. Oh, yeah. The the potatoes. Yeah. >> I'm going to do potatoes. >> I'm late for dinner yet. I'm here eating steak. >> I'm not late for anything. >> You said you had to get drunk and play Pokémon. >> I'm going to do that, but I can do that. [laughter] This one's significantly whiter. >> Yeah, >> that's yellow. >> Which one tastes better? The yellow or the lighter one? >> Uh, the yellow one is is not as good as the >> I one. >> I think the white one's goodter. >> I think a very classic mashed potato. >> Yeah, it's pretty classic. It's like you you really got the you folded in the cream fresh. >> Okay. Okay. >> Is there more? >> Both these have the cream folded in fresh. >> No, I mean the cream fresh. >> Okay. >> Big difference. >> What do you want from me? I like that steak better. I like that broccoli better. I like that. [laughter] Like my whole plate of better. >> Damn. >> I like that one. No, we're friends. I just like that one better. >> I think maybe I like rusted mashed potatoes more than I thought. Cuz I am really enjoying this. There's something about the way the air keep stabbing me. >> Fair. You've had your time. >> What? Um about the way the air incorporates in there. >> If that's a rusted What's that? >> Yukon Gold. >> Yukon Gold. >> Damn, those hit actually. Josh, >> those are really good. >> You put your chaffusi in there. >> I put my chaffusi. >> What's that mean? Did I miss that from earlier? >> Yeah. Yeah. >> Hey, Lucas. >> Thanks. Hey, >> thanks so much for stopping by. >> Thanks for making me stay 20 minutes after my shift ended at work. [laughter] >> And yeah, you're welcome for this steak. Lucas, you got anything to plug? Anything to tell people? >> Yeah. Uh-huh. >> I'm going to be at the Comedy Factory on July 29th. >> What? And then I'm going to Rita. We're going to hit Pomona. All the major spots. All right. I'm going to see you there. Buy tickets. >> Link in the bio for Lucas's uh comedy special. >> Comedy special. He's taping a live special. Live to tape. It's live to tape. >> Taped to live. >> Tap to taped to life. That's what taped to live. That's what they call a hard working man. There's another one. >> Check out our latest episode of A Hot Dog as a sandwich out now.