Channel: Mythical Kitchen
YouTube Video ID: uKFPqGcCJec
Transcript
Today we're putting two grocery stores to the test. It's Aldi vers Trader Joe's. Today we're attempting to answer the question, where did Josh's cool new tattoos come from? Tell you what, it doesn't matter where they came from, but they're here now and they ain't going anywhere. I'm in my bad boy era. But we're also going to be answering the question, does it actually matter where you buy your groceries? Because today I will be making two identical dishes. We're going barbecue chicken pizza and salad. One of the best combinations in the world. One using groceries from Aldi, one using groceries from Trader [music] Joe's. Then a judge will taste test the two blind and see if they can guess which came from where and if they prefer the more expensive or cheap version. Does that didn't feel as clean. The tattoos Here's the thing about being a bad boy. It takes up a lot of mental real estate and so I'm not going to be a sharp and you're going to have to deal with that. The Kitcheners went shopping. Let's see what they got. [music] The first time I went to California Pizza Kitchen, it was the fanciest restaurant I'd ever been to in my life at the time. It was also maybe the most delicious thing I'd ever put in my mouth at the time. I have a tremendous amount of fondness for the barbecue chicken pizza and it means a lot for me to make it for you all today. Thank you so much for having me. My name is Josh. Um, all right. Let's look at the ingredients we got. So, A, wait, A is for Aldi, which means at my left. Here we go. Okay, so this is [laughter] all [gasps] these are all the groceries from Aldi. And we spent a total of $66 at Aldi versus $77 at Trader Joe's. you know, that is for the whole haul here. We'll see how this actually shakes out in terms of the individual dish basis. Um, when I think of Trader Joe's versus Aldi, I don't think of a big drop in quality, per se, but Trader Joe's, I think a lot of people go to for the curation, right? Prepared dishes, their their frozen Indian food is great. All their little fun appetizers that they're inventing. They were the first person that I saw that sold everything bagel seasoning, you know what I like they're kind of up on uh uh the current trends of ube mochi ice cream sandwiches and stuff like that. Whereas for me, Aldi is a lot more utilitarian. Aldi is super cheap. This is a uh European import to America. For us on the West Coast, it's pretty new. And I know there's something like Aldi, Nord owns Trader Joe's. They're sister companies, whatever. But I think Aldi is completely separate. Um but Aldi for me is like this new revolution in discount grocery stores where it's not like a 99 cent store. It's not like a Dollar Tree. You can actually get everything you have there. So, I'm really curious to see how this shakes out in the end, cuz we have a couple really key price differences here. This This is nuts though. I did not know that anywhere in the year of our Lord 2026 sold chicken breast for 219 a pound. That is crazy. Over at Trader Joe's, it's $4.99 a pound, which still for what I'm paying in California isn't that expensive. This is about what I pay at any of like my local like Ralphs or Albertson's or or our big big market grocery stores. Even like Walmart prices are about $4.99. So, that was the biggest price difference here. Otherwise, everything at Trader Joe's is just a little bit more expensive. And there's not that big of a quality difference. Like, we're we're putting uh some some barbecue sauce on this pizza. And like these literally look like they could have been made in the same factory. It's like an identical color. The bottle is really similar. Organic tomato here, cane sugar, brown sugar, distilled vinegar, salut. Like the first six ingredients on these are all going to be the same. Uh we're going to be rubbing our chicken with a little bit of a barbecue rub. This is where I think Trader Joe's like genuinely shines. I think they're really good at finding things like their chili crunch products, their their seasoning blends. This one has it is a a coffee and garlic barbecue rub that we're going to sprinkle on that pizza and see how that shakes out. Whereas at Aldi, they got the salt, pepper, garlic. Three ingredients. That's all you get. You go to a discount grocery store and you expect coffee and garlic in your rub. No, man. We got pepper and garlic and that's it. Uh smoked guda going on the pizza. We're using pre-made dough because, you know, it's better than getting the pre-cooked bubble stuff, but also fermenting your own dough at home, sometimes it's hard. So, we'll see how these guys shake out. Otherwise, man, this is a pretty even match. And I'm just excited. I get to rip some barbecue chicken pizza. Full disclosure, it's 9:00 in the morning right now, and I'm so stoked to eat this for breakfast. Okay, so most people know the history of Trader Joe's. It was inspired by Trader Vicks, this famous tiki bar. Um, and but uh the name Aldi actually comes from Aldi's tattoos. That's not true. It comes from Alrech discount. It's a port monto of Alre, the founding family, and discount, which apparently is the same word in German. You just have to say it discount kind of Germanly. So that's where that comes from. Also, I don't know if it was directly inspired by Trader Vix. It was definitely inspired by like the tiki movement. It was like want to like show like, oh, you could travel the world by buying at Trader Joe's. But why did all the tiki things call themselves like traitor whatevers? All right, cool. Anyways, I'm gonna go ahead. We have our chicken breast here. I'm gonna season it up with our rub. Let's try these rubs. Actually, while the pans are heating, doing a little cast iron. This is something. The coffee and garlic. Only Trader Joe's can put those combinations together. Tell you what, delicious. Oh my god, they've done it again. Trader Joe's keeps hitting. Although I don't like their um they made a white people la. They made white people chili oil that just doesn't have any chili in it. It's just crunchy garlic and onion and I'm kind of offended by it. Okay. God, that's good. Oh, shoot. How do they do it? Well, okay. Won that battle. Um I'm going to go ahead and butterfly these chicken breasts. Big fan of butterflying. I'm also going to remove the tender. We're just trying to like get these nice and cooked up. We're going to use the chicken both for the pizza and the salad. Actually, if you're going to do something like pizza and a salad for dinner, to me, put chicken in both. Get good amount of protein in both. Going to run over here. That chicken feels firm. That feels firmer. I get a little skeved out sometimes by super cheap chicken breast because sometimes they have what's called woody tissue syndrome, which is a muscular disease that's been mysteriously affecting chickens. Um, and nobody really knows why. But some people think it has to do with the fact that we're growing chickens just way too fast and their muscle fibers actually deteriorate because of it. All right. I could have used gloves. I did not. Got to go wash my hands. Come on. Come on over to the sink, fellas. This is where the real magic goes down. You know, did you know, check this out. I've been reading a book, well I just finished it actually about the history of Food Network called From Scratch by Alan Sulcen and they dealt with the same thing. They dealt with the handwashing issue where they would get a lot of complaints from people that are like the cooks aren't washing their hands. They'd be like, "We edited it out cuz it's boring. Everything that's old is new again." Okay, I'm going to take this rub. Go ahead. Oh yeah, this is the This If you see chicken that is seasoned like that, it's probably going to taste good. Hell yeah, brother. You don't want to cook these too hot. Um especially cuz that seasoning is going to burn. This looks like a popcorn seasoning. Going to get a little bit of oil. There's the oil. We're going to get the searing and then we're going to start making our dressing for the salad. We're doing a little Thai crunch salad. We're really just inspired by the greater menu at California Pizza Kitchen. Dude, it's awesome. I remember going there and getting uh the Jamaican jerk chicken pizza. California Pizza Kitchen asked the question, "What if we um made a pizza from every single country except they all kind of tasted the same?" And they really did it, man. Okay, salad dressing. This is a really fun salad dressing to make at home. Um, love a peanut dressing. The Trader Joe's peanut butter. It's burning. It's burning. The Trader Joe's peanut butter is [music] like, you can see it's that natural non- emulsified peanut butter. The way you emulsify peanut butter is you whip it with a bunch of hydrogenated oil. Not even a bunch. It doesn't even take that much to really emulsify peanut butter. Um, but that's how you get this kind of like nice skippy gif texture versus that nice runny texture. This is probably going to be better for an actual cookery application like making a, you know, Thai inspired peanut sauce dressing over here. So, we'll see how that goes. [music] Going to drop some of the nut butter in there. Little bit of soy sauce, little bit rice wine vinegar. We'll see if we're going to need water to thin it out. Sometimes I like to microwave it just to get the fat kind of working. [music] Making peanut based stuff is hard sometimes, but if you slowly add water and thin it out, it should get there. Hell yeah, brother. Go ahead, rip some lime. [screaming] Got it. What? Oh, there. Uh, Colby, I don't need the lime juicer. I am the lime juicer. Didn't you hear how easy that was? Drop some honey in there for sweetness. Yeah. Yeah. Yeah. Yeah. That's a pretty good texture actually. What kind of honey is this? Ingredients: honey. Likely story. Drop a little bit of chili flake in that dressing just to make it a spicy. Nice raw garlic. I want this to be pungent. Then that second lime hurts. >> That is how bad boys squeeze limes. Yeah. I'm going to see how this super like processed emulsified peanut butter sticks out of here. It is harder to get out of the bowl. That doesn't want to leave that. That is That is thick. All right. See how this goes. Rice fin. Soy sauce. I'm going to have to microwave this damn thing cuz this is just going to splish splash. Taking a bath in there. Yeah, this is doing nothing, man. That's doing nothing. Can I microwave metal? Where we at? Nice. A little bit of good browning on there. You only want to turn your chicken once. I turned it seven or eight times to show you what not to do. Actually, the turning once thing is such I don't know who started that. I say it for everything. Yum. Great. Punchy, fatty, sweet, acidic. Somehow that one tastes more Thai. We'll break that down later. But this is wonderful. Chicken's going to finish cooking. We're going to chop it up. Get in salad. Get on some pizza. Pow. Hard-boiled eggs. Hamstrings. Done. Somebody once asked me, Josh, why come why come restaurant salads taste better than all the salads I'm making at home? And then I asked, "Well, how many of the ingredients you're adding to your salad are like pretty bad for you healthwise?" They said, "Almost none." And I said, "That's your problem. What you got to do is you got to put a bunch of peanut butter in your dressing. It's delicious." But also, like the way genuinely the way that I view diet is like an additive and not subtractive. So, it's like the fact that you're eating a bunch of delicious crunchy vegetables is a really good thing. You're getting all these fiber and nutrients and all that. And then you can add things, you know, you got, you know, your delicious your thing to make it delicious. You got your protein with the chicken. This to me is a wonderful balance meal, especially eaten with some pizza. So, this is based off the Thai crunch salad at California Pizza Kitchen. I always decided out of the blue to do a CPK themed episode. Have you guys been to CPK? Respond below what your favorite CPK menu item is and why it's the Diet Pepsi with a with a lemon wedge in it. All right, cool. So, we got [laughter] some Roma here. I'm just going to trim this up. We're also using [music] some bagged kleslaw mix. It's just, you know, saves you time. Don't have to shred cabbage. Even though I I'm I'm spending what? 2 hours a week shredding cabbage. I could have written the Great American novel right now if I just bought pre-shredding cabbage. I'm I'm writing an unauthorized sequel to the the Grapes of Wrath. Mine has a lot more sex in it. [laughter] We're going to go ahead and add all of our ingredients to this bowl. We want to serve this family style. This is like one of my favorite things to do. Make a couple pizzas. Make a big ass salad. Um, Annalise mentioned something so specific about what to do with the bowl. >> No, no, no. You said you said, "Are you cool chopping all the stuff on here first, then putting the bowl on it?" Yep. >> Okay. And I chopped one thing. So now I would chop more. >> Hell yeah, dude. [laughter] I'm I'm so bad at listening. I'm sorry. Just going to rough chop some of this. Love cilantro in a salad. Put a bunch of herbs in your salad, man. Put more things in your salad than you think you need to. I grew up eating so many boring salads and I thought I hated salad for forever. Um, we just weren't putting anything exciting in it. I'm gonna save the evocative. I'm going to save the evocative. Okay, we're going to come over here. Can I Can I tell you what though? I don't know there's there's a worse lettuce than this. Can you guys name a worse lettuce in Roma right now? Taylor. >> Arugula. >> That's not a lettuce. That's a green. Arugula is I do think we have to apolog what what arugula is not a lettuce. What other lettucees are there? >> What do you mean though? There's bib, there's Boston, there's butter. Technically, those are all the same lettuce. There's there's uh there's red leaf, there's green leaf, there's iceberg, there's little gems. A note on chopping cilantro. So, if you were to cook for like a classically trained chef, they might tell you to um pick all the leaves off of the stems. But if you've ever seen a taker take like 10 bunches of cilantro and wrap them together and take a knife and just slap at it like that, that I think their food tastes a lot better. And so that's what I do. I just chop the whole stems in there. Also, if you ever eat a a bunme sandwich, they generally just have whole cilantro stems in there. And I love it. You know what the cilantro stem tastes like? Cilantro. It's crazy how that works. Uh this doesn't have any red cabbage in it. That's a bummer. Demerit. de merit for Aldi. The produce at some of these places can be very similar unless you're very worried about organic or not, which I tend not to be. Certain things like edetamame. Edmom is actually one of like the healthier things that you can do [music] as far as snacks go. Super high protein, great fiber. Um, the edamame from Trader Joe's was out of the shell and it was vacuum sealed. You god damn it, the edamame down. Okay, so if you look the edamame here, it's a lot greener at Aldi. We had to take this out of the shell. KBY did that. So, you got to factor in his hourly wage, which like six bucks, [laughter] it is a joke. Uh, so anyways, at a moment, it tastes bad. Tastes super overcooked, super old. The one that came straight out of the shell, blessed by Col's hands. So much greener, so much better. That's going to be awesome in there. Get some more protein in that salad. All the edamame, you're going to be grateful for it. Green onion. Save some for garnish. Green onion. Save some for garnish. Peanuts. Peanuts. Man, I'm eating I'm eating three, four handful of nuts before bed every night. [laughter] I'm dead serious, dude. [cough] >> [cough] [laughter] >> I don't know what happened, man. I was having too fun of a time. >> Okay. Uh, hold on. Check Check this out. Check this out. Yeah. I'm going about to do something that I believe very strongly in. And actually, Colby asked me to tell you about right before we came on and started cooking. I'm just going to dress this up. Don't measure. Measure with your heart. Don't underdress your salads. The point of the salad is the dressing. Put this on here. Nice and thick. Okay. Now, what I'm going to do, come with me. Come with me to the pool. I'm just kidding. It's a sink. I'm going to wash my hands at it. I believe so strongly in doing this. This is how I do it at home. I wash my hands. I have a nice clean towel. Tub goes over there. And this is how you toss a salad. You get underneath with your hands. They can be a little bit wet with sink water. That'll actually kind of kind of help distribute the dressing more evenly. And rather than like crushing the greens with tongs, you are gently going to go underneath the grundle of the salad. It's the bottom layer of the salad. And you're going to toss. I like I I swear to God, I really do this with every salad. Get in through there with your hands, dude. There's a lot of cultures that that eat a lot more food with their hands uh than Americans. Um, and I really appreciate all that. You ever just like rip biryani with your hands, dude? It's awesome. A Filipino kamean. I was looking for Tony. Where Tony at? >> Ask him how much he loves a kamean. [laughter] What' he say? >> He said, uh, >> yeah. Is this Tony? >> There. Now you can talk, >> Tony. Yo, you know the um the it's like the the is it kamayan? Kamayan. >> Yeah, you eat with your hand. You eat the eat with your hands and the banana leaf. >> He said he said it's his favorite thing. [laughter] Tony, where are you? Pop your head in, man. Pop your head in. Come. Come on. The whole time here. Come on. Come in. Come on. You're right outside the whole time. You can't come in and talk to me. I got to call you on the damn phone from your room. What's up? >> I was talking about how um uh a lot of other cultures sort of eat their hands a lot more and there's really great and I was talking about the kamean. >> It's nice. [cough] >> You look like one of those guys at Costco. >> Here. Thanks to the new Vitamix salad tosser, where you toss salad with your hands, you get 30% more dressing your salad. Here, you want a sample? Okay. Boom. Salad toss. Check this out. Wow. I feel so powerful with this headset on, man. I feel like I have a sense of authority for the first time in my life. No one here listens to me or respects me. >> [music] >> Um, we uh barbecue [clears throat] sauce, barbecue chicken pizza. Here's the thing. I've made this dish a lot in my day, and I found out if you just use barbecue sauce on the pizza, it's pretty damn good. However, sometimes it can get too sweet. And these barbecue sauces are both pretty damn sweet. So, what I'm going to do is I'm going to saute some onion and bell pepper. And And hey, why don't instead of telling you about it, why don't I show you about it? That's too hot. I turned the heat up. I turned the heat up on it. It's too hot. I turned the heat up. It's too hot. All right, now I got to squirt some oil in it. And I got to get the butter in it. That's my bad. That's my That means the other pan's too hot. I fudged up. All right, we're the goddamn induction burners. Um we're Well, now Okay, let's get a little bit of oil in that one first. The oil should cool it down. Uh have some butter in there. Yep. Pretty hot. Pretty hot. Got some onion in there. What I was saying until I was so rudely interrupted by my own incompetence is that I'm cutting this barbecue sauce with some bell pepper and onion. One, it's going to get some more veg in there. Um, but two, I think it's going to add a little bit of like complexity and it's going to kind of bring it back to the seasoning level of a pizza sauce, right? If you think about like barbecue sauce, it probably has five times the amount of sugar and three times the amount of salt as something like a normal pizza sauce, a marinara sauce. And so, I'm going to kind of blend it with some vegetables to sort of work that back in there. [music] Hell yeah. And then we're just going to immerion blend this. Going to get these vegetables nice and softened. I've never done this before. This is one of those ideas that they call from scratch. We got to talk about ka. Yes, I over pronounce not just all Spanish words, but also Dutch words in food. This is called ka, not ga. Ga. Try tricking me into mispronouncing kha. And you like that pun? Did you miss it? Were you doing work? >> Oh my god. No, dude. Mom was at work and didn't hear me make a pun. Yes, I over pronounced not only Spanish food words, but Dutch food words. This is pronounced uh wait. Okay, this is pronounced ka. Good. Try trying to make me mispronounce ka. Ah, it doesn't it doesn't hit doesn't hit as hard in this. I like a dual cheese relationship cuz mozzarella, you're going to get the texture on the pizza that's really delightful, but then you add the kha on there and you're going to get some of that delicious smoke, a little bit more sharpness, and then you're not relying on the kha to make uh the texture of the pizza. Really saying I do this a lot. Like I love doing this on a cheese steak, too, where you cut the American with another cheese that you actually want to taste. Trader Joe's cheese. Best damn cheese in the game. 10 years running as voted on by me. They got such good cheese to trade with. I am so impressed with how they're able to pick their products. Try this Aldi Kha. Now Aldi is originally from Germany, which is very close to the land of Kha. So we'll see if that gives them an advantage. Try this one. [music] Oh, there's one better. Oh, there's one better. The home home court advantage wins. Trader Joe's cheese. Best damn cheese in the game. >> I smashed the cheese in there. That Oh jeez. Oh jeez. Ah. Uh cheese. >> Analise. You hear that one? >> All right. Good. Topping set. Going to be pretty damn simple for this. We're going to get some red onions on there. I'll show you how I like to slice rather than like trimming off the ends cuz that's how they would teach you to likely do it in like a culinary school or fine dining restaurant. What I do is I like to cut towards [music] the center with every single stroke. How that looks in practice is cutting towards the center with every stroke until you get halfway. And then if you see should have pretty nice even somewhere between like a slice and a petal. Some of that in the inside got a little janky. We can change that out. That was the structure of the onion. That wasn't me. It is. It's a weird onion structure. Look it, Colby. KBY. Look, it's a weird onion structure. It's not my fault. You know what I mean? Some onions don't have like a perfect onion structure. >> Yeah. >> Bap and bap. See? Same thing. Kobe. Kobe. Um, this is crazy looking. You know what I mean? Okay, I'm going to drop the barbecue sauce in there. The whole thing. Wait, let's try this. Let's try this. We got Kansas City style. This is owned [music] by Travis Kelce. It's a partner with Aldi. Tastes like barbecue sauce. It's actually It's good. Taste tastes liquid smoke. Not too sweet. More tomatoy than I thought it would be. This TJ's organic. This is a lot more molassy. Both pretty good. Both Both very liquid smoky. Trader Joe's a little bit less sweet, which I think is actually probably taste better. I think there's more onion in the Trader Joe's. Hit this with a little immersion blend. You like it? Check it. Look at it. We're doing it. And the trick is to wiggle it. [music] Okay, give it a try. Don't just lick it. Spoon. Spoon. Spoon. Oh, wait. What's [music] in my pocket? Found this. >> [laughter] >> Sorry. I wanted to show it to you. Like a penguin collecting a rock uh to show its fellow penguins. It's just the girthiest jalapeno I've ever seen in my life. I wouldn't know what to do with it if I tried. All right. My hypothesis was correct. This is going to taste delightful. One of the things that I find very nostalgic and endearing about Trader Joe's is they have these random products in the same packaging that they've been in for like 26 years because I remember when I first started cooking when I was a young uh my dad sort of made it my nightly chore to cook dinner for the family and there's a Trader Joe's within walking distance and before I could drive I would just walk over to Trader Joe's with you know whatever money we had in our pocket and I would try and make food and I remember cooking with this exact pizza dough and I remember trying to take it out of the bag and you never knew what state it was going to be in cuz like fermenting dough in a bag like this dough is actively fermenting right now. So if you're not if it's not at the right temperature when it's being transported whatever it's going to be like very difficult. So we're going to cut it open and see where we're at right now. Sometimes it would just like completely stick to the packaging be scraping it off. But I remember like being at home alone when I was like 11 years old and like heating a pot of oil and frying bits of pizza dough and then making a glaze for it because I saw Jada Dorentes fry pizza dough and call them Zeppily. So I have a lot of fun memories of this. Yeah, look at it stick. Got to go in there and climb it. Yep. We're going to have to completely extract this like on the pit when they cut their clothes off in the ER and rip it and just go. No. No. Okay, perfect. Perfect pizza. We're going to get this. I'm going to kind of shape it. You don't want to mash at it too much. Smells super fermented. Smells super yeasty. And honestly, it smells very nostalgic to my childhood, which is funny. Oh, look at Josh having fond memories about his childhood that don't immediately involve trauma, but if he thinks about it for too long, you get there. Well, you get there. Pizza dough from Aldi. I do love using pizza dough in a bag like this. It's a great little shortcut. I don't think I do anything to my dough that much better than they do to theirs. Probably do a longer rest time. I'll tell you what, the the Aldi dough does feel more supple. This is The Aldi dough is wetter but somehow less sticky. Very interesting. Don't want to work it too much. Okay, I'm going to try and hand toss this pizza dough. Let's do it. >> [music] >> Just like just montage this training mont training montage this [music] [music] I've given up. I've given up. I need to roll it out. I've given up. Here's the thing. Dough straight out of the fridge. Scram. Dough straight out of the fridge is hard to work with. Pizza does not want to roll out. A lot of tension in the dough. That's how we all carry tension. Get the out of my way. There we go. I got to use your arms. Lot of tensile strength here. Almost want to get it to window paint if I can. You know what I mean? I think we're good. Shoot, dude. That was crazy right there. Nice. Give me another 10, 20, 35 minutes to do this one. I successfully rolled out the doe's. It's only been 15 hours. We're entirely different people. I've gotten six more to-dos. All right, we're taking this to Barbie's sauce. I'm really pleased with how this turned out. Put it in the middle. This is what I see. all the um that guy that works at uh Papa John's on Tik Tok. You guys know the guy sauce. Okay, now cheese. Cheese. M. Uh let's go down. Ga mozzadel gura. Mozzadel. I want mozzadel first. Okay. So, we normally wouldn't use shredded mozzarella cheese um for pizza because this has anti-kicking agent on it, cellulose. Um, but Aldi did not have low moisture non pre-shredded mozzreed. Gonna add that as a base. Again, this is going to give a lot of that really nice texture. But yeah, when you have that anti-caking agent on it, it [music] just doesn't doesn't melt as well sometimes. Okay, got that. And now I think the Gouda is going to melt into that in a really beautiful way. [music] Hell yeah, brother. Scatter that chicken over. No rhyme or reason to it. This rub is delicious. They did it again. Trader Joe's. They keep executing trades. Jalapenos. A lot of them. And get all of them on there. Onions. More of a scatter approach. Boom. Pizza done. Aldi pizza. Both of these sauces are delightful. What's it all? This is a thinner shred, which I think is going to perform less good than a thicker shred. Always look for the thicker shred of cheese. That's going to melt better. And I'm a handful of nuts guy, not a bag cheese guy. There's bag cheese guys. They're ripping handfuls of bag cheese at night. [music] Not me. Handful of nuts guy. This is the good smoked cow. [music] Did I say gouda earlier? >> Ga >> like an idiot. Here we go, man. We got two pizzas. We got barbecq chicken pizza from Trader Joe's. Barbecq chicken pizza from Aldi. We're going to rip these in a 550°ree oven for about 9 or 10 minutes. Depending [music] when that crust gets brown, they're going to have ourselves a nice little pizzas and salad date night. Just you and me. Judge Sam Keter, do you swear to tell the whole truth and nothing but the truth? So help you God. >> Girl Scouts honor. >> Oh my god. What rank did you get to? >> Um um senior actually. I did the whole thing. I had did the whole kit kaboodleoodle. >> I thought they called it a lady eagle. >> Absolutely not. Never mind. >> We [laughter] don't get that privilege. >> Uh this is Sam. You may recognize the side of Sam. Sam Sam, turn so you can see the side of your face from the We broke into Ret's househ to start a restaurant. But Sam is uh completely crucial to the success of Mythical Kitchen because she's the first person that celebrities see when they walk in the door. >> Absolutely. Usually I have the headset on. I'm like, "Hi, park here, here, and here." And then I just shuffle them in. >> I didn't recognize you without the headset. Um Sam, today you are going to try two different barbecue chicken pizzas and two different Thai crunch salads. One has been made with ingredients from Dollar Tree. No, >> that was a crazy instinct. >> Yo. >> Yo, that's we scarred from Dollar Tree. [laughter] One of them has been made with ingredients from Trader Joe's. One has been made with ingredients from Aldi. Uh, you're going to eat them. Tell me which one you like more. Tell me which one you think is from where. >> Okay. >> Can I Can I also eat eat with you? >> You should. You absolutely should. I'm also so hungry. >> I love barbecue chicken pizza. Do you love barbecue chicken pizza? >> Yeah. And I'm actually really ready to pass judgment. My aunt owned a pizza shop. [music] I don't know if you knew that. >> How am I just finding out about this? >> Shout out Krauss's Pizza. >> What is it? >> Krauss's like K >> K R A U S. Krauss's Pizza. I would have lied and said my last name is Italian. [laughter] >> No German. >> Change it to Carusos or something. >> Do you want a little slice? >> Yeah, I'd love to. Thank you. Thank you for offering it. >> Uhhuh. >> Did you make German style pizza? >> Mm- >> Nope. >> Oh, hell no. >> We blended the barbecue sauce with fresh onion and bell pepper and garlic. >> Okay, >> that Wait, that's crazy. >> It's got a thicky little crust. >> We went as thin as we could. I mean, they're storebought crust. We didn't make this, but but they're storebought raw. >> Hard, hard, hard. >> Gosh damn. I didn't I didn't even think of this possibility that Sam would come in and like roast this. [laughter] >> This one's got more stuff on it than I like. Look at the green onion. Look at that. >> I'm sorry we didn't consult you. >> No, I'm just telling you that I'm going to have a bias. >> Fair point. >> Oh, that's good. >> That one looks a little bit floppier. >> This This crust these look pretty similar when you rolled them out. >> Mhm. >> This crust did not rise. Stayed super super flat like a St. Louis style pizza. This one rolls a little bit. The crust on this one significantly floppier. >> Yeah, >> the crust felt really different. Lot tons of color on the bottom, though. >> Honestly, I'm dating a New Yorker, so I do like a floppier pizza. I learned this is the proper way to eat. >> You got to eat a pizza slice like that. >> Some crazy people eat it like the other way. Turned inside out. Insane. >> What? >> Turned inside out. >> What do you mean? >> So when you take a bite, your tongue gets all of the outside of the pizza and the glasses on flipping it. >> Yeah. Reverse of that. psychotic. >> You're the New Yorker you're dating taught you about this? [clears throat] >> No. >> They're a bad influence. >> His enemies. >> His enemies touch you. Why you hanging out with your partner's enemies? >> New York sometimes. >> Oh my god. >> Okay. >> I feel like I'm making out with a garbage can. [laughter] That was crazy. >> It's Aldi and >> Trader Joe's. >> Trader Joe's. Huh. >> I'm having the best time back here. Oh, shoot. You want ranch? >> Yeah. Being from the Midwest, I do some of that. Some of that >> smart. >> We'll just put that there. >> The ranch is from neither place, so it's just that's a neutral palette cleanser. It's like a It's like a lemon sorbet in between courses. >> That one has peanut butter in it. Sesame. >> They both have peanut butter in it. >> They're the same. It's just tie peanut salad. I'm sorry. I should have told you what the dishes are. I'm just having a great time. >> It's like an escape room mystery puzzle. Sam is also the person that gets to hear the guests like real thoughts with their publicist after filming last meals. >> Mhm. >> Have you ever shielded me from any like bad reviews? >> You wouldn't want to know. >> You wouldn't. >> Absolutely not. >> Sharon, >> this is why. >> No. Fair point. >> I like that chicken better. >> We used storebought barbecue rubs from both places >> and one of them had significantly more flavor than the other one. Which salad do you like better? >> This one for sure. >> Interesting. Tim, have you decided which pizza and salad you like better? >> I like this one more, 100%. But I like this salad more. But I think this is Aldi. >> You are correct. That is indeed Aldi. Bravo. One for one out the gate. >> Thank you. >> I was surprised by this because everything from Trader Joe's like looked to be higher quality. Yeah. >> But then weird little things like the dough just didn't rise in the oven. This Aldi dough is so freaking good. The Gouda at Aldi was better. It was smokier. I think the barbecue sauce was a little bit better as well. It was kind of less sweet. Yeah, this this pizza is so much better than that one. >> True. >> And then if you're doing pizza and salad night, it's like 85% pizza, 15% salad in terms of how you weight your judgment. You know what I mean? >> Salad's there as a sort of tax write off. Like >> clearly I didn't even take a bite. >> Not only does the Aldi dish taste better. This is actually significantly cheaper. This is only $4 per portion. Trader Joe's was $6 per portion. >> Why would they do that? >> Why? Why? Trader Joe's why dramatic sort of monologue. Are you a Trader Joe's loyalist? >> Yeah, there's a Trader Joe's right by my house. It's why I refuse to move. >> Well, now they're never going to let you go back there after they see [clears throat] this. And they do watch. >> Give me a discount. I'll change my mind. >> Sam can't be [laughter] bought. Uh Sam, thank you so much for your honesty and thank you for selling out. >> Thank you. Thank you. Of course, Trader Joe's. [laughter] >> See you. And thank you so much for stopping by Mythical Kitchen. We'll see youall next time. We've never had most of the time they stay here when I do that, but Sam's kind of walked off. I kind of love it. I was just like, "Thank you." And then Sam's like, "See you. Got to do. See youall next time. >> Shop the Mythical Parks Collection now at mythical.com.