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    Canada Vs. USA: Who Has The Best Fries?
    Articles, Blog

    Canada Vs. USA: Who Has The Best Fries?

    October 14, 2019

    right off the bat I can’t help but notice these globs of what looks like a cheese poop I guess that’s why they call it poutine ladies and gentlemen who is gonna take home before in this week’s episode of EVs watch we have two contestants here from different parts of North America here to compete for the glory of the golden spork two people come in two meals are swapped but only one can win today we are swapping fries I’m representing the Philly Jersey Delaware area with some disco fries these don’t look like traditional disco fries disco fries are supposed to have gravy on them and some like sprinkle cheese I guess these will do for today disco fries to me or god it’s so nostalgic basically when you grow up in an area where diners are on every street corner you go with your friends when you’re sixteen to a diner and you just get the cheapest thing on the menu which is disco fries they’re pretty much like a poor man’s poutine so so I represent in Canada we have Poots in and it’s from Quebec so and again puts in Putin puts in good tene is the English version but I’ve been so used to say the French wipe that puts in yes there you go educating everyone today so this is pretty similar to a disco fries as fries and what’s a difference is that there’s cheese curds and the word cheese curd sounds gross but if you say in French it’s nicer homage ankh I know it’s like that again imagine Chi Y Maj I’m going to claim green okay okay yeah so it’s like grain of cheese and so it’s like little clumps of cheese that’s very like chewy and like squeaky when you put in your mouth because they’re fresh if you put in the fridge it like absorbs all the moisture so it comes really hard so it has to be fresh and then you melt it with like hot gravy it’s just a beautiful combination so this is very common in Canada I’m from Montreal so it’s like in the province of Quebec and same thing like it’s a great hangover food or like after like a night out let me tell you something about disco fries once you have them you want any other cheese fries forget it chili cheese fries absolutely not nacho fries no don’t even think about it disco fries you get potato you get the gravy you get the cheese you understand but you don’t get that squeak what’s that squeaks cheese curd gets hard it absorbs the moisture in the fridge sounds like bacteria place that I wanna be I think this is gonna win because once you’ve tried cheese curd that’s squeak in your mouth you can’t go back like she said it’s the poor man’s version of the service oh this is like a classic the one thing that you should try most of us are poor though so we found some gravy so now I think we have a much better chance of winning and it smells pretty good it really does it does I’m a little nervous let’s do it enjoy you as well right off the bat I can’t help but notice these globs of what looks like a cheese poop I guess that’s why they call it poutine I’m excited to try it I mean it smells like french fries and cheese and gravy so there’s no reason why this shouldn’t taste good well I’m the Canadian so I can’t help but be nice this presentation is really beautiful with the gravy and the parsley it just adds a nice little touch thumbs up is there a way to stay in English Bon Appetit but like the English way you know I’m words for anything okay so I’m trying to make a cheese pull that’s kind of clumpy again being nice if it was a little bit more heated it’d be a nicer cheese pull I’m not getting a squeaks I know squeak these curds I will say these aren’t these are really tasty though the gravy is really good the cheese kind of tastes like a mild watered-down mozzarella maybe it’s not really doing it for me I don’t really taste the cheese because the gravy is so flavorful but I could feel the cheesiness in my mouth but the cheese doesn’t have any distinctive flavor but the gravy very good got some neutral cheese’s here I like that you can kind of get one with every bite but it I want to be able to mix it all up kind of like you can with those guys this is kind of like you have to piece it together I get enough at it I’m like a salad it’s like a french fries salad I do see your point of how it’s like everything’s already like mixed together but the only thing is when everything is melted it kind of feels like a big clump when I tickets all like together so it’s really hard for me to just like eat it we’re not cute over there in the tri-state area this is really similar to the Canadian version so yeah I feel like if I missed home and I wasn’t in Canada and I was like in New York or New Jersey I would totally go for disco fries because it’s the same it just reminds me of home it’s close enough well I want to try those things so try to scrapie so good I pumped immediately my face changed I’m really happy there’s a bit of a squeak it feels more fresh it would really feel a squeak but I can imagine it she’s imagining the squeak it’s not there this is like disco fries served at an Italian restaurant this gravy tastes very like it’s got a bunch of oregano in it it’s almost like a pasta sauce it’s really tasty it’s not quite it I would say that’s more like gravy in my mind yeah really more thicker like yeah almost a sick-ass soup I feel like you should just try this one more time the cheese now that you’ve compared that cheese though this cheese okay there’s just more like personality to the cheese that little guy right there yeah you’re right got more personality poutine was very good cheese curds tasted really great just go fries little disappointing not the Jersey Philly diner way I did really like my experience with disco fries I would be curious to try DSN tick 1/2 – I love the name disco fries but at the other day my heart goes to puts in because it’s the cheese yeah the Irish tray that’s true we have come to a final decision Canada I’m sorry the US but another dog went cheap tuition for school we have free health care nature fresh air puts in and William and I want to share this because Canadians are nice you see this look at us I love Canada we didn’t be friends that’s all yeah people who eat disco fries this is devastating please help me describe how just amazing they are comments please puts in lovers you need the tried disco fries try the cousin version of boots in because that’s great as well but idea today Canadians win the squeak the squeak yes cheesecake squeak don’t don’t be afraid of the names cheese curds remember for all mankind so to go home as okay one more time homage on guy great [Music]

    Best Friends Swap Men And Women’s Halloween Costumes
    Articles, Blog

    Best Friends Swap Men And Women’s Halloween Costumes

    October 12, 2019

    this is the least attracted to you I’ve ever been [Music] hello I’m rural hi I’m Aria we’re gonna be swapping sexy oh yes what did you wear probably like I think I did a Mia Wallace thing which I know is like duck tried and true but I try to go for that cuz it’s like sexy without being like overtly sexy but it’s inherently sexy because it’s gonna Thurman I tend not to go for the sexy thing anymore I think when I was in college I did like a sexy football player I like just wore Jersey I I think it’s fairly standard fare that the female equivalent of a man’s costume is usually more revealing it has less material it’s crap honestly the females costumes are like generally I feel like worse quality and sometimes are more expensive I’m nervous because I feel like I would be seeing more of Aria today that I ever have or cared to before in the past give it a rocket I will say I’m a little nervous for you but I feel like you’re gonna rise very soon because you’ve got that confidence looks like I pick a gondola looks like it’s gonna be a tight squeeze around the old midriff you know yeah let’s try these on I’m really excited for this [Music] Wow from labyrinth that means to be honest with you you look kind of fabulous I will say yeah I’m surprised by how it’s not that revealing I don’t think if I was a bosom asst woman yes there might be more here but perfect that you know it’s not too bad not too bad it’s not as scandalous as I would have thought mine came with no pants so I had to wear half my jumpsuit okay that’s it look I thought that goes with it yeah you look like a young a young boy oh dear okay so I didn’t know what to do with this thing this was just a loose ribbon you didn’t seem sensing you really should treat yourself I don’t know if I want to scream come on come on I look at you you’re great you know if it’s me pretty well yeah I know you think you can keep that great yeah this is my next we’re gonna match though we got the orange which yours oh yeah I kind of like her she looks she looks sweet she looks like she’s close to their family okay like a milkman or something you do look like a pirate I do look like a bar mate a barmaid I mean yes I I have to say again I don’t feel like yours is particularly revealing yeah not really no I don’t know man I just feel like I should be holding an accordion or something I don’t know if I feel like a pirate Kyle look at myself look like a scarecrow you do you look like a pirate say say say say say like that you’ve got more going on that costumes but I say in this case the woman’s costume is better I mean I mean no the least attracted to you I’ve ever been I think that one’s sexier for I know that one’s sexier let’s do the last one let’s do it laughs coughs Wow line is huge would you ever had yours oh wow wow it’s it’s a it’s a jumpsuit I’m mildly annoyed that the the picture a hat and an axe which I don’t have either of when you get a hat though I do yeah I can’t see the rest of my costume though so it’s gonna be a real surprise oh it’s like there’s no way to know okay let’s put on this last costume conceal the attraction for me in this costume I look pretty steadily I do say so myself I kind of like this spell is very good I don’t he’s not sexy like oh no it’s not it looks like a crossing guard to me I think it maybe if it was much much tighter on me this is hot I feel like this is like I’m ready to put out fires you legitimately do look very much like a firefighter so yeah I’m liking the jacket I like I look a lot less like a crossbar than you oh okay now you’re a crossing guard that’s on there what like this is actually yeah looks I would take firefighter suspenders is a nice touch be a lot of stuff our costumes cost the same I’d say I got the better end of that Bob salutely yeah there’s the patriarchy at work I’m feeling myself in this costume yeah it is definitely the most attractive of the three looks at you it’s very loose I do I do it I don’t understand what this is Oh hot fire department yours is hot – hot hot stuff I didn’t notice that wow that was fun really I feel shame about costumes which is that they’re pretty poorly made and overpriced but the woman’s house is where I was revealing is that I really was not quite as compromised as I thought I was going to be they didn’t look like occupations though they did not my well men technically the pirate one made me look like a barmaid that’s the wrong occupation but ya know the fireman was the best one pirate was the worst one for me for you yeah the best of me I really liked the barmaid look there was a lot of moving parts to it I wasn’t offended the firefighter costume first one my first one was fabulous this year’s you you look like a housewife vampire like the real vampire Elvira there you go I was Elvira so obviously one thing that we love about Halloween is that I could see the chance to express yourself any way you want maybe ways that you wouldn’t the rest of the year so you know you don’t actually have to buy a costume you could just make one yourself as someone that doesn’t practice Halloween I will say that I do appreciate it as a time for everyone to feel free to let their freaky flag fly so this Halloween season go out there do your thing eat some candy an audience fun house I’m glad show their spirits together yeah we got to really get us each other and quite a different light yeah I know what works for your body type and what does not like lies [Music]

    Private Investigator Vs. Psychic: Who Committed The Crime?
    Articles, Blog

    Private Investigator Vs. Psychic: Who Committed The Crime?

    October 9, 2019

    hey there i’m colby rebel I am a professional psychic medium my name is Elizabeth self I’m a private investigator with cane associates and my job today is to figure out which one of these guys committed a crime [Music] P I versus psychic who can get it right psychic I’m a little nervous this is this is weird I’m a little nervous here we go I have a misdemeanor for bootlegging alcohol in the state of Utah honestly I don’t see anyone here they all look really nice to me actually this should be really fun I mean I stood to see what is gonna happen here with these guys I’m gonna start with you hi there Blake Colby nice to meet you like what’s the capital of Utah Salt Lake City I wasn’t in Utah but that’s where I got in trouble so it’s a whole thing so you weren’t in Utah I was in Utah when I got in trouble but I wasn’t like visiting Utah I was in Wyoming but we were going from Casper to Foley and how could you get in trouble with Utah cuz I was in Salt Lake City in Utah but we were I was staying in Casper I mean I’m not from there but so I’m guessing moonshine you didn’t know what you had with you not really now why big nuran I just heard we were going to Salt Lake so I hopped in the creek hop in the in the truck what kind of trap it was a Ford f-350 color maroon but it had like a gold trim buddy uh no this it’s hotter than what it is okay all right Thank You Boyd all right sweet cheeks okay cupcake with your name I’m Emily hey Emily I’m gonna shake your hand and say hello all right Emily what were you doing in Utah I was on my way to Idaho to film a documentary and then you had bootlegging how’d that happen it’s kind of a crazy story yeah they’re all crazy it seems we were just you know carrying a lot of carryin horses and a lot of things and we’re very large very large tow you just happen to have bootleg I guess I’m the Cowboys did ya but we were all kind of together what was the alcohol you were bootlegging I really don’t know so how did you have a misdemeanor well we were all kind of there they kind of just put it on all of us and that way did you have to go to jail no okay I’m that’s great thank you hi there what’s your name I’m Nate Vineet how you doing good how are you I’m good I’m good what was the alcohol you were bootlegging wine what kind of wine red wine what happened did you have to go to jail yeah I spent the night in jail what happened when when you spent the night in jail uh it was just for like processing but then after the night they let me out with uh just kind of like a slap on the wrist essentially did you have to pay a fine yeah how much $300 so what kind of car were you in I Drive a Hyundai Accent what color silver it was with you just me and so what is the loan you talk about wine the law it’s I think alcohol in general you can’t have more than three point two percent per volume but that’s different in Nevada so I could buy it in Nevada but then as soon as I cross state lines I was breaking the law so how did you get pulled over though because they would have had to pull you over first I had a busted taillight uh how much taillight my right taillight uh-huh and then he came over he checked my license and he saw I just had three bottles of wine sitting in my passenger seat and he’s like that’s against the law so then he took you to jail for it well he escorted me to the station and then I spent the night there for processing something and then they’re like all right you’re not from here and you can go was your family upset they were upset that I spent the night in jail but that was about it okay thank you a few of these shady McGrady’s back here have been given a fib or two I will be honest and you can kind of tell through their energy their energy shifts and you can kind of tell if they’re creating a thought before they speak you can tell with the shifting of the eyes which is a subconscious reaction to a question that they don’t know the answer to mate so far is the most convincing but almost too convincing because I’m almost a little worried that he’s rehearsed his little story so we will we will see we will see I’ve got one suspect left oh I’m excited to have him sit what’s your name good okay so what were you doing in Utah visiting some friends and where were you when you got got busted on the border between Wyoming and Utah and why did you get busted I got pulled over for speeding okay it’s a really long boring road right there and had a bunch of beer in the backseat okay so then why was the Baron of vaccine an issue apparently in Utah you can’t have outside alcohol how would they know it’s outside I have no idea what happened after that they pulled me over aha give me a speeding ticket and then they wanted to take me to jail okay I actually gave them like a I’m from Wyoming instead like can I just do something else and so then they gave me a court date well what else did you do their little song and dance shut up no they just sent me a court date so you had to go back to Utah for court and then they gave you a misdemeanor yeah and did you pay a fine I did how much was the fine I wasn’t knowing that’s expensive Wow did you have a hard time with that yeah so what were you doing in Wyoming at the time working in a minor how long ago was this this would have been C about 20-ish years ago time you didn’t know you couldn’t have alcohol not across state lines so no other previous trips did you take out don’t ever happen you just happen to get caught this time yeah and none of your friends told you no I just never really thought of it as a big deal okay all right thank you yeah no problem yeah okay I’m gonna ask them one more question blade have a seat just one more quick question yeah okay I just want you to look at me and say I have a misdemeanor for bootlegging in Utah I have a misdemeanor for bootlegging I have a misdemeanor for bootlegging in Utah hey guys I have a misdemeanor for bootlegging in Utah I have a misdemeanor for bootlegging in Utah okay all right thank you very much I’m gonna need another minute here and I’m excited to come back with my results well let’s start with you sir all right senator to police well there’s a state trooper and then there was from Wyoming and one from Utah why was he one from roaming there was right on the border and they just converged on you yeah interesting all right so how old were you at the time 25 and was it your first time ever being pulled over no I’ve been pulled over for speeding before well is that the only thing you’ve ever really done yeah you’re never really a troublemaker other than that not that I’ve ever been caught with did you guys catch that look where there’s a high road and not that you ever been gone okay so why did you get caught why did they pull you over speeding how fast are you speeding no one about ten over ten over normally they give you about a 15 15 mile an hour leeway I’m Utah nah wait were you just driving through visiting family visiting friends okay well I’m gonna go ahead and move on to the next person it’s all the questions I have for you I may pull you back down here come sit down here what’s your name Nate Nate tell me about how guilty you are I guess I’m pretty guilty I mean I got in trouble where was the wine sitting and my passenger seat on the floor just rolling around I had like put like my jacket in between them so they wouldn’t like Clank up against each other but they were just there oh so you had more than one wine bottle at three what kind of a red wine okay just picked out three cheap bottles of red wine yeah and was your family with you no I was by myself in the car I’m gonna carve you Jamie I Drive a Hyundai Accent how long ago this this was two years ago I wouldn’t done talking you gave me the next one er I’m gonna pull you guys back down here probably for another one hello hello and what’s your name Emily Emily tell me about how you are a very naughty girl I’m first of all very nice I believe so who got quiet tell me it was it was alcohol right says alcohol okay tell me about it well this one guy was bootlegging whiskey I think it was did you try any no because we were on our way there and then it got taken so far we were able to actually get to the destination so he brought his Caleb’s imply that he made how much was it I don’t remember I never really saw it they were just kind of like unloading it from the car but it was like enough for I mean how many people were there maybe like 20 people how large was a caravan they were probably like three horse trailers a couple other trucks and you’re just kind of a part of it yeah I mean I was the doctor I wasn’t like riding horses or anything have you ever been in trouble or pulled over any other time I was at a park when it was dark out once I was told to leave with a boyfriend we’re just sitting on a bench I bet you guys were just sitting on a bench it’s dark are you a little nervous yeah I am actually my leg there’s nothing to worry about yeah when you were polder was just how many police were there I think there are about two there was one like pulled us all over and then another one kind of I guess was driving by and that thing please do were they all kind of stopping make it worse and then they took the alcohol okay well go ahead I’ve got a nice little talk to you I’m not sure about her she seems just a little bit nervous in general and I’ve come across these people before all right come sit down last but not least definitely the tallest well I’m Elizabeth what’s your name quick so now you guys took alcohol can alcohol there was one vodka bottle and it was like two whiskey bottles but it wasn’t all like bottom shelf like not good stuff you put it in a toolbox they did they did I wasn’t in my car I was riding along so you didn’t actually get in trouble your friends then we all got in trouble they took us all we all got a misdemeanor robbing your pants you’ve been juggling your legs have been I get sweaty whenever under the light he talked to really awesome people you might be lying too maybe why did you guys put the stuff in a toolbox I’d have no idea that was it was not Mike that’s just where it was how did the police find him – a lot they searched pretty heavily like they took us all out they had us in we were standing in a ditch and like literally just in the ditch on the side of the road they have stole out and they searched through everything they were like pulling everything out of the glove box everything looking they were looking for drugs why would they be looking for drugs did you guys look questionable they just took us out and start searching like everything yeah how late was this this was at like 11 o’clock the morning 11 o’clock in the morning they pull you over because you’re I guess we’re speeding or whatever yes you’re speeding up that was not it that did not end up being the problem and didn’t really seem like they were worried about it I’m so so fun why they’re searching you I mean if it’s a random pull over because your speed maybe we looked a little shady I mean maybe you were like doing this thing when they like here’s the thing about you you seem like one of these guys who like always seems like they’re lying no matter what there’s something oh man because like you know I I get the vibe that maybe there are parts of this story that are true I’m not sure but you act really guilty go ahead Sam Erica I didn’t believe this guy at first at first I’m like he’s super nervous but then he seems like he might be actually just one of those people who like tells a nervous story or just doesn’t look really truthful you look truthful at first until I started talking I feel like I have it between two people here’s the problem I never listen to my gut on these sorts of things because I’ll start questioning me like well this one seemed a little bit nervous and this one seemed like that but generally if I listen to my gut it’s true so I think I know who it is alright now we are going to write down our predictions on a piece of paper hers may be more factual than mine but let’s give it a shot here I wouldn’t say that so I’m confident between two people but I’m a little bit torn it’s pretty tough I hope I’m confident and I was torn between two people as well so either they’re really really good liars or we got we got the right one here the same one we both think Nate so let’s see if Nate just was he was my second one no I did not think him I did yeah if I was torn between him and me so the real story is I was living in Utah at the time we’re we actually bootlegged it quite often so we would we’ve gone on dozens of runs because it’s cheaper to get alcohol in Wyoming that it is in Utah and we had very set rules for how to do it like go in and then either go to a movie in town or something so if the cops saw you they would lose track of you and well we broke our own rules and we just went up and straight across the border and then an undercover sting happening that weekend and so they pulled us over they’d filmed us loading up the back of the car for a 4th of July party so there’s like five cops behind us and an unmarked car from Nevada that is the pole see this seems like a totally unbelievable story that is like so how did that all happen together yeah so so that’s why they pulled us over right on the border and they had Utah and Wyoming police there but we came back the next day with my brother’s truck and pulled it off cuz we did a swap at an old movie theater downtown’s that we knew about so we came in bought all that alcohol I put it in his truck he went and went over and then when I came back across the same cops pulled they started pulling me over again and then they stopped rolled up next to me and just kind of looked at me and pulled off and so we got away from the next day my name is Josh I have a misdemeanor for bootlegging alcohol in the state [Music] [Applause] [Music]


    $9 Fish Vs. $140 Fish

    September 24, 2019

    – You know for two guys who
    live in California you’d think we know how to dress for
    the beach a little better. – I got this. – Fish! – In Hawaii. – Because if your gonna eat seafood might as well go to the
    middle of the ocean to get it. – [Steven] Today on- – [Andrew] Worth It. – [Steven] We’re going to be trying three fish dishes at three drastically
    different price points to find out which fish dish is the most worth it at its price. – Fish dish bish. Look at Hawaii. That’s actually the ocean. That’s Hawaii. We are on the island of Oahu. – Oh. In the city of– – Honolulu. – This will be pretty
    much gonna be sticking for this journey. Maybe we’ll come back some other day. Check out the other islands. – First off we’re going to a
    place called Ahi Assassins. – What are we going to be having there? – Poke! – Wish I brought my swim trunks. I didn’t pack for this really. (band music) – I’m Erika, I’m the
    co-owner of Ahi Assassins. – I’m Josh, co-owner of Ahi Assassins. – This is traditional
    poke here that we do. – What is poke? – [Erika] In Hawaiian
    just means to dice or cut. Poke for us is fresh fish, lightly sauced. We wanna bring through
    the taste of the fish. Majority of the time if you
    come in here in our first hours you’ll see guys breaking
    down fish, right here. – [Andrew] How long have you been fishing? – I think I was made on a boat. (laughing) Possibly, born right off of a boat. On my mom’s side I come from a long line
    of Hawaiian fisherman. – So did you always think that you would be a fisherman for work? – It was my dream. I read the “Old Man in the Sea”. I’m like, that’s who I wanna be. – [Erika] He was a construction worker. He would never go to work because he wanted to catch the ahi. So we decided to give it a shot and make it a business. – [Josh] This is all that’s
    left of our first boat. – I was wondering, like it’s
    kind of a weird looking door. (laughing) – This boat now rests at
    the bottom of the ocean. We’ve still got the door ahis
    are still coming through it. – Do you have a couple favorites that you could recommend for us? – Yeah so we are really
    popular for our Lunatic poke. That’s our version of spicy ahi. I am not a mayonnaise eater so we decided to take the mayonnaise out and add a few other things in there. – Could you give us a little snapshot of what is in that sauce? – If I tell you, I gotta kill you man. (laughing) – [Andrew] Talking to
    a couple of assassins I don’t want to rub them the wrong way. – This is a miniature van that
    we’re sitting in the trunk of because Ahi Assassins does
    not have any sit down space in their retail space. – You take a bowl and you eat it anywhere. – I feel like I’m channeling
    Josh’s story right now. I got sounds of construction. All I wanna do is eat fish. – [Steven] Let’s do it. So first. – [Andrew] The Lunatic. – [Steven] Yes. – Looks like cartoon
    rubies, little sea jewels. – [Steven] Look at how juicy they look. – It looks extremely juicy – I can’t do much more talking because I’m salivating so much. – Cheers. (upbeat music) (chewing) Oh, my god. – Yeah. – It’s so tender. It just like melts. – This is the real tuna melt. – Yes. – This is the most luxurious texture I’ve ever experienced with food. I feel like a bear eating this. It’s like (growling). – I’ve never had real– – Oh my god. – It’s like when you watch sports and your just watching
    it from your own couch. Then when you go the
    game and your court side you actually see and feel
    the vibes of the place. – Courtside with the bad fish. – No hesitation. (laughing) – [Erika] We’re gonna do Hawaiian style, which is our traditional poke. – [Josh] Hawaiian salt,
    limu is the seaweed. – [Erika] Throw white onions and inamona, a little bit of Hawaiian chili peppers, and then coat that with sesame oil. Mix everything around, get the rice in your bowl, top it on top and then
    that’s your final poke bowl. (cash register ring) – So here we have the Hawaiian style. – Yes. (band music) – Oh… God, what have you done? – This tastes like your
    standing on a beach and just grab the tuna out of the water. You got all this seaweed stuck to it. – [Steven] Oh my god. – I want to try all of them. – My mind is being re-wired right now, like the things I knew about raw fish and the taste that you could experience. – Stupid good. – I wish I didn’t know about this. – We flew too close to the sun on the wing of a tuna. – [Erika] We use every bit
    of the ahi in this shop. – [Josh] Hawaiians are
    taught to use your resources and store them well. We catch only sizeable fish,
    one hook, one line at a time. I’m not thinking about a paycheck for me. I’m thinking about
    putting food on the table for many generations. – [Erika] So bones and collars that’s usually trash parts of the fish… – Yeah.
    – You can say. It’s not trash to us that’s gold. Everyone’s favorite is the bag of bones. It’s when we get a paper lunch bag and we just fill it to the top. – Do you just munch down on that? – Yeah totally. – Is the whole thing edible at that point? – You would’ve sucked the
    meat off of those bones. Yeah, it’s exactly like a chicken wing. – [Andrew] Okay. – That bone meat. – Bone meat. – That’s what I’m about. – I had no idea this was gonna happen. Imagine the size of this thing. You know that’s like that on you. – Oh. – How should we attack this? – People just like to
    stick their finger in it. – Oh geez. – Dip it in and you eat it. – Okay, alright I can’t wait. – Oh yeah… look at that. I just ripped meat off
    of a fish’s neck head. Oh dude, it’s so fatty and soft inside. – This is where the flavor lives. – Yeah. – Right off the bone. – Now I feel like a bear. – Can you imagine if bears
    knew how to deep fry fish? (laughing) Last thing I want to talk
    about is the aloha spirit. It’s about the family,
    it’s about the neighbors – Can I eat the outside of this? – I’m trying to have
    sentimental moment with you bro. – Sorry, I gotta find out if I can eat it. (chewing) – [Steven] We got Leonard’s Bakery. My roommate is from Hawaii and
    he said we should eat here. Oh man. Boom. (soft rock music) – Oh. – Oh no. I feel like eating a thick cloud. – It’s delicious. – I need to live here. – [Andrew & Steve] Fish fact. – [Andrew] The mucus-producing hagfish can fill a two gallon bucket with mucus in minutes when disturbed. – What? – Yeah. – How big is this fish? – We’ll try to find a
    picture and put it here. – Can you imagine
    producing gallons of liquid from your body? – Okay. – Just when your annoyed. I guess that’s kinda like what crying is, but if you cry gallons. – And it was thick in viscous. – Yes, great usage of viscous. – Now we’re going to a
    place called MW Restaurant. It is a husband-wife duo. – I wonder if they consider each other a catch. (serene music) – I’m Michelle Karr-Ueoka, pastry chef, owner of MW Restaurant. – My name is Wade Ueoka, chef
    and co-owner of MW Restaurant. – I love the fork MW, it’s awesome. – [Wade] Her cousin
    actually designed it for us. – That was one of the very
    few things we agreed on. (laughing) – What kind of restaurant
    is MW Restaurant? – [Wade] We do Hawaii Regional Cuisine. Hawaii is made up of so
    many ethnic backgrounds so we try to put that
    all together on a plate. – Do you mainly focus on the dessert or do you cover other
    areas in the restaurant? – No no, only dessert and I think that makes
    it a happy marriage too. The front is his side,
    the back is my side. – [Wade] Today we’re making the dish for this beautiful naga
    that just came in today. It’s a long tail red snapper. We take the filet, season with salt, and we take blocks of kiri mochi, and then we grate it, looks
    like shredded coconut. Coat the fish and then
    sear it a medium to hot pan with about 3-4 minutes on each side. We place the fish right
    on top several minutes and then three small piles
    of bonchon vegetables, kimchi, bok choy, and
    then some pickled namasu. My mom used to make deep friend mochi, growing up is one of my favorite things. That’s kind of the
    inspiration of this dish. – [Steven] Do you serve the dish now when you mom comes to the restaurant? – [Wade] Yes. (laughing) What does she think about that? – [Wade] She loves it. – [Andrew] This is delightful. Do you ever thing you’d
    mochi as a crust for a fish? – No, but… now I’m thinking what else can we crust with mochi? – Probably anything. – This is a unnamed cocktail by the way. – Yeah. – There’s still development
    it’s uzu, ginger. – Some kind of Japanese whiskey highball – And a local honey. – Local honey, that’s what
    they called me in high school. – Cheers.
    – Cheers. – Okay that’s delicious. In the world of crunchy stuff there are all types of
    different kinds of crunch. You’ve got your potato chip
    crunch, your carrot crunch. I would most relate this crunch
    to the crunch of popcorn. Initially a crunch and
    then super soft all the way through on the inside. I’m gonna dip this in the sauce. (soft rock music) – Slightly sweet, slightly salty. This is just like very slight. – Yeah, this is delightful. The snapper flesh itself
    is like pats of butter with flakes apart. Yeah, fish butter. – I think fish is the perfect meat. – Yes. It’s so tender and light. – Also did you see the raw snapper? – Yes. – [Andrew] It’s a beautiful creature. People think horses are beautiful that is a red ocean dragon. – I’m not gonna to forget this moment. I’m gonna be telling my
    kids and my grandkids about this mochi crusted fish. I’m going home tomorrow and I’m gonna try to make this myself. Pop this whole thing in your mouth. You want some sauce, here. Take a little bit of sauce. – Drizzle, yeah. His minds gonna be blown. Yeah. Time for dessert. – For dessert you’ll be having
    tropical creamsicle brulee. Coconut tapioca on the bottom, which is a play of of the
    Filipino dish halo-halo. And then we top it off
    with tropical fruits, lilikoi custard, my
    version of a gummy bear. I loved gummy bears growing up. I take the lilikoi and there’s a french
    dessert called petit four, it’s a little bit softer
    not as chewy and gummy so I combined the two together to make the texture of a gummy bear. Lilikoi sorbet, lilikoi custard, and we burn it like a thin sugar cookie. It all comes together. – [Andrew] Creme brulee
    might be my favorite dessert. It’s neck and neck with tiramisu and carrot cake, and gelato. (laughing) I’m ready to break the crust. (jazz music) – It’s over. – Yeah. – One fish, two fish. – Screw fish eat dessert. (laughing) Oh my god. The sorbet inside is so good. I like how you double every texture. You have something chewy and something slightly different chewy. The gummy bear cube and the tapioca balls. It’s like a gummy bear, but it doesn’t have the
    part of a gummy bear that sticks your teeth together. – I used to be-head gummy bears as a kid. – Oh yeah, you gotta
    be-head the gummy bear. – And then you swap the heads
    with the different colors. – I didn’t do that. – [Andrew] Chef Michelle’s
    mother hand bakes her grandmother’s recipe. Cookie cheers. – That’s what I’m talking about. Cheers. – That’s really good. Got a fish fact for me? – Fish fact (symbol clash) Actually its more like fish trivia. Although, many species have
    not been discovered yet right now how many fish
    species do you think there are? – Fifty thousand. – Your in the right ball park. – The answer is 27,300. – That’s a lot of fish species. I mean the ocean is giant. It’s like the rest of the world is living on a one story building and the ocean is a
    thousand story building. Fish on every floor. Now we’re on our way to Chef Mavro – What are we eating there? – Fish. (soothing music) – [Andrew] What type of cuisine do you here at Chef Mavro? – Really, why? – Tell us about the onaga
    that you used in this. – [Andrew] Is the tea leaf
    a local ingredient as well? – [Andrew] That’s the leaf. – [Andrew] Okay. – [Andrew] Oh. – [Andrew] Is there a recommended beverage that we should have along with it? – [Steven] Thank you. Cheers. – Divine.
    – Smooth. – Ready to have this fish? – [Andrew] Do you always serve the fish? – When I can. Sometimes we get too
    busy, I cannot escape. – So this guy… – Alright. – You cannot eat that with all this salt. Even you want I’m not
    going to give to you. – Enjoy it. – Thank you.
    – Thank you so much. I did not expect any of this. You literally create a
    shell to cook the fish in. (smelling) – I honestly don’t know
    what’s happening here with my nose. Fish is in there, but there’s
    so much more happening. Cheers. – What? – What. – More unexpected things
    that are happening right now. I need to take another bite. Okay, I have to say it’s
    extremely delicious. – I’ve never had a more
    perfectly cooked fish. – I don’t understand what is happening. My expectation going in, I was like okay, I know something tastes like
    a tomato, with leaf and fish. For my mouth it is not at all that. – Here’s my impression of it and this is gonna sound ridiculous because I know that we just interviewed a french man who moved to Hawaii, but when I eat this fish the first thing I think of is a french man who moved to Hawaii (laughing) and made the most delicious fish he could. That’s what it tastes like. I don’t know. The seaweed inside the
    sauce is blowing my mind. – It all feels like one delicious, mind melting, in heart warming texture. – It kind of just tastes like that’s how this fish always tasted. – Yeah, I’m trying to think of what could be just
    perfectly come together? – I would also never guess
    spinach was gonna end up in here. – No. – Oh. – That looks like a delicious biscuit that’s covered in sugar right now. – I want to eat it,
    but I know chef told us not to let our taste buds near that. – Just makes sense. – [Andrew] The movie with Robert De Niro? – I know this is the
    end of the fish video, but we’re here where the fish get made. (laughing) – [Steven] One of my favorite episodes that we’ve never done. – Yeah, me too. – Aye oh! Who’s your worth it winner? – [Andrew] MW Restaurant, they just do such a good job there. Everything is delicious,
    but my worth it winner Chef Mavro. – [Steven] No way. – Chef Mavro’s dish is the story of a man who moved to Hawaii, fell
    in love with the island, and then created a masterpiece on a plate. – Wow. – I think you just want to move here. – I just want to be Chef Mavro. What was your worth it winner? – [Steven] The poke at Assassins. – [Andrew] Whoa. – [Steven] Yeah. – They killed it. (laughing) Literally. (laughing) – Poke in general doesn’t
    really make sense to me other than here. If your in Ohio eating
    poke the cost of freight is not sustainable. – Did you say fright? – Freight. – Oh, freight. – Freight.
    – Freight. – Is it not freight? – You said fright. The cost of scaring the fish today. (laughing) Adam who’s your worth it winner? – The creme brulee? – Michelle’s creme brulee. – I actually haven’t touched the ocean yet since I’ve been here. – I’m going first. – Is it warm? (waves crashing) Oh it’s nice. – See you on the next episode. What are we doing next? – Bye.
    – Bye. Bye guys. – Bye. – [Steven] I want to be a fisherman. You ever fish? – [Andrew] Couple times as a kid. A lot more crabbing now. I don’t know if that
    counts as fish or not. – [Steven] Are crab fish? – [Andrew] No, they’re not. You catch a fish, you capture a crab. – [Steven] Oh, yes!

    Keith Eats Everything At Olive Garden
    Articles, Blog

    Keith Eats Everything At Olive Garden

    August 26, 2019

    – On December 13th, in 1982 in Orlando, Florida, the
    Olive Garden opened its doors, eventually it would
    become the largest chain of Italian themed restaurants
    in the United States. Today, I’m eating
    everything at Olive Garden. When you’re there, you’re family. I’m in a truck, we’re gonna be parked in their parking lot getting
    food every thirty minutes, it’s gonna be weird but
    we’re doing it baby. U-Haul for the win. (rhythmic rock music) – I’m going to call them and
    set different pick-up orders of about 10 items at a time, that way there’s just constantly, like, a long noodle going into my body. – [Phone Operator] Thanks
    for calling Olive Garden… – The lasagna dip, dip, duo. Tour of Italy. Bread sticks. Seafood Alfredo. Chicken Alfredo. Black Thai mousse cake. Kid’s gluten sensitive,
    grilled chicken with rotini. I’ll take a gallon of peach tea. This is gonna be the greatest
    Eat The Menu of all time. I love the Garden. I don’t know how you even got this thing to fit in that driveway. You’re great, keep cutting. Yes, here we go Miles, got our wine glasses. – Eat the menu baby! (cheering) – It’s a little bit of secrecy going on, I’m very excited about it. I’m worried if it gets too hot, we’ll melt in the back. – There’s always stories of people dying in the backs of trucks like this. – The shrimp? Smells very garlicy and
    very lemony, very good. Smells very good. Buttery, a little bland, a little under seasoned, but not bad. Spinach and artichoke dip. I’m gonna need what Italians make best. Tortilla chips. This one’s extra sexy. This is kinda like the try guys right, bunch of bland chips
    and one really hot one. I love spinach and artichoke dip, but I’m lactose intolerance
    so I can’t normally eat it, but since my body is not
    gonna handle any of this food, well who cares. (crunching) the chips are amazing. Very buttery, very salty,. There is no spinach flavor. These are mozzarella sticks
    but they are like square. It tastes like the breading has Parmesan. They breaded this cheese with cheese, but it was really salty and good. Just because Italy is not Mexico
    doesn’t mean it can’t try. These are the loaded pasta chips. They smell awesome. (metal rattling) Oh my God, are they carrying
    cows around out there? What kind of trailer is that? I’m eating in this truck! Yes, they nailed it. The bolognese, the
    mozzarella, the maybe Alfredo. It’s really rich, delicious. Its kinda like tomato
    cream sauce meat pasta, but with the crunch of
    chips, that’s kinda awesome. Oh, fuck yeah! Oh, this is the other
    shrimp scampi fritta. Wow, there’s something else in this one. It’s getting warm in here very quick. I’m opening up steaming
    boxes in an insulated truck. Bland, boring! Calamari. Did you know that a lot
    of vendors sell pig anus in place of squid for calamari. I’m not saying this is pig anus, I’m just saying I don’t
    know that it isn’t. Delicious. Actually no it was really bland, it had no flavor and it was
    the hardest thing to chew, in a long time for me. Lasagna dip! So I love this idea of
    eating pasta with chips. Home fucking run! This doesn’t fit anymore. Oh! Yeah okay. Lasagna fritta! These are like lasagna mozzarella sticks. Whoa! Wholly fuck! We need to bust out the madanara. Its soggy, the flavor is pretty good, but its not worth the second bite. The happytisers. Has any restaurant ever thought of that? TGI Friday’s should do that. This is the Spicy Alfredo Chicken. This does not look great. Flavors nothing but chardonnay. I get no Alfredo off of
    that, I think that heat. I think that this is a
    great buffalo wing flavor. Buffalo Wild Wings should
    call Olive Garden be like “yo, we wanna buy your sauce.” this is an Alfredo Monte Cristo Stanwich. Whoa, things are already
    going downhill for me. It’s hot in here. Whoa, it smells awesome! It smells like they filled
    funnel cake with chicken Alfredo. I’m not lying, it smells like a doughnut. Maybe these weren’t meat to be together. I don’t think its good. Look at this tower. Oh, yes, yes, yes. I’ve been waiting for this. Seafood Stuffed Mushroom. That smells very mushroomy. What was that? Seafood flavor is very
    shrimp and crab dominant. It reminds me of the first
    time I ever had seafood. This must be the Dip Duo. It smells like sausage pizza. (crunch) it tastes like microwave pizza. I think they just gave us an extra spinach and artichoke dip,
    so I guess I have to eat it. Oh you know what it was? I just ate the lasagna dip twice. The dip duo is certainly just both of the dips I already ate. There’s two of them, the dip duo. That’s why I couldn’t figure
    out which one I like better, the lasagna dip, they were the same. Well. (crunching) You got me! – Please welcome to the truck
    stage, Becky Habersberger! She’s my wife and she’s in my truck. How you doing? – Good.
    – So good to see you. – Yeah, nice to see you too.
    – I brought us digestives. – Oh thank you. – Digestive enzymes, Becky and I take healthy digestive enzymes
    and we hope that they work. This is Bellini Peach-Raspberry Iced Tea. Cheers I love you – I love ya. – A lot of sugar. – It’s like a melted candy. – Candy’s good. – The Olive Garden’s salad. – Kinda think its so good. – It is very good. I mean the dressing has
    just got so much sugar and like delicious oil in it. Lets get a bread stick in here. – How many are in here?
    – It is dense. – There are 20– (laughter) – Dana nana nana… – Wow! – Let me just get the
    thumbnail for the video. They are like little greasy babies. They are among the top of
    the free restaurant bread. Lets open into these dips. – This one looks like Alfredo. (cheering) – Honey, I’ve never seen you so alive. Lets do the Alfredo. I know I’ve had this one some appetizers, lets see if its better by itself. – That’s so good. – So luxurious. She’s dancing for the right reasons. Meat sauce. I got classic simple bolognese. This is a five cheese marinara. – Lets go. – Like kinda tastes like
    something I make at home. This is I think just plane marinara. Too boring. True story from my childhood. I use to get chicken fettuccine Alfredo, every time we went to
    an Italian restaurant and then on the drive home within an hour, I would need to shit my brains out. And I’d never put it together. We’ll see how I fare today. Alright soup time. Oh its so hot, oh its so hot, oh my gosh. – I feel like we’re
    gonna have saggy noodes. – This looks like a (mumbles) – [Man Off camera] The ceiling fell down. – Oh no! I thought he’s laughing at my joke! – Is the shot okay? We’ll put a olive branch over
    it or something in post right? – [Man Off camera] Okay – And make it a vignette. – I don’t know which one is which. – This is the pasta pasta fazool. – Oh its hot and there’s meant in it. I think they just took the
    meat sauce and added water. – Yeah this is gnocchi – This is so white. Are you sure this is not Alfredo soup? I like it. Its like a stew. This must be the Toscana. It smells like Pizza Hut sausage. – It tastes like water sausage. Wausage! Isn’t that a strange thing
    to put in your mouth, here have some of this
    instead, cleanse your palate. – Truly the worse thing I’ve had so far. This must be the pasta
    fagioli ’cause it’s got beans. Its refreshing. – Especially over that monstrosity. – No I like this, I think this is the most balanced, healthy soup. Alright we’re moving onto main courses. Thanks for being here sweetie. Ladies and gentlemen please
    welcome to the truck, my best bros Marc
    Muszynski and Brian Wohl! (cheering) – Hello
    – Hey You gotta start every
    meal with a bread stick. Oh this is ketchup. – That is ketchup! The shrimp fettuccine Alfredo. – Alfredo sauce, is that
    an American invention or is that actually an Italian thing? – There’s a reason I use to order these kind of food every
    time when I was a kid. It’s really rich, very delicious. It could use a little pepper. – This I can actually
    eat and entire plate of, and still go and do something. I would probably go see a movie. – So what I would always do,
    is I would be with my parents shopping, we would eat this,
    then we go to a book store, and I would go poop in the
    bookstore bathroom for an hour. (laughing) – Seafood Alfredo. Well there’s shrimp too– (screaming) My shirt has been Alfredoded! Aww its all over my brand new try guys squad ringer sweat shirt, which you can but on I haven’t tried this tea here. – Oh my God! – Good consistency , very
    similar to the previous dish. – I would definitely recommend
    this over the shrimp only. – If you guys had to describe the seafood Alfredo in one word, what would it be? – Butter – Creamy – Butter creamy. Chicken fettuccine alfredo. This looks perfectly like
    the Tyson pre brown chicken that you get in the freezer
    section, which I like. I like it. Chicken has a great chicken flavor, still could use some lemons
    or peppers or something right? – A little zazz. – It’s a bread bowl full of pizza. Oh! Olive Garden is the new taco bell. – It’s like a boat. – It’s like a stupidly
    shaped meatball sub. If you had to describe
    this dish in three words? – Damn, sauce, pocket! Damn Can we get some bread sticks to go? – You sure can, you can
    take a whole bag full. (laughter) – Yeah!
    – Yeah! – Party favor! Thanks for stopping by. Its the chicken parmigiana
    served with fettuccine Alfredo! I love, I love… – [Man Off camera] You okay? – I think there’s probably better stuff, but I do like it better than just the Alfredo things on their own. Probably eggplant parmigiana,
    but fuck, look at it. Oh its goopy. The egg plant parmigiana is not very good, but its not very bad. Okay the security is putting the pressure on us ’cause were in the truck. Five Cheese Ziti Al Forno. It taste kinda like Chef Boyardee. Egg plant sandwich, I don’t want it. Its made out of bread
    sticks, that’s really funny. The sandwich is better than by itself. Lets try that lasagna. Its pretty good lasagna. It tastes like Stouffers frozen lasagna. Even cheap lasagna is complex. There’s ricotta just above my throat and I’m trying to talk and not die. Well, we’re halfway through the menu which means its time to move the truck. – The spaghetti is, the spaghetti… – [Man Off camera] How’s the spaghetti? – Perfectly Al Dente. – Please welcome my chicken bros, Chris Reinacher and Jared Popkin. – Yeah, some familiar faces. – Wow, that was good. – Thanks dude. – You guys know that Chris
    and I are food partners, but you don’t know that Jared and I are off camera food partners. We do a lot of food
    searching in the cities. – I’d say you and I are brothers or Eskimo brothers in the food world. – We’ve had sex with the same lasagna
    – Wrong channel, wrong channel – The chicken shrimp carbonara. – Oh it’s not bad. – Feels a little manufactured to me. – The pasta with chicken got me snapping, snapping, snapping. – Oh, its that good! This is a whole new
    environment, I kinda like it. This is like late night
    at the Olive Garden. – This is chicken and zucchini. – This zucchini looks
    like, it was almost ready to throw in the trash and they were like, na lets just cook it up. – Halfway through the chicken was dry, but everything else was so wet. It looks like the pan where all the fried chicken crumbs fall off. – Look at that. – Yeah, yours is worse. Lets keep moving our way
    through chicken island. Maybe its the margherita. Its got capers, its got
    little red peppers– – Like the green peas. – Its got– – that’s capers, yeah you’re right. – This time we’re gonna take a bite, were gonna think for a moment. And you’re just gonna say two
    word to describe how we feel. – That will do. – Much salt. – Fishy tangy. – This one smells like Chinese food. – This is like ruining my childhood. – I haven’t been here
    since I was about 12. – Kids are stupid. These noodles are so tiny. Strong pepper flavor. – I actually like those peppers. – Mm hmm
    – This is the best one so far. I like their Chinese food,
    I think the Olive Garden is best at making Chinese food. – This is great Chinese food.
    – What the fuck? – My sister’s a huge scampi girl. She loves, she loves scampi and I think my sister is rolling
    over in her grave right now. My sister is still alive. – Alright we got more stuff that I can’t possibly guess what it is. I’ve never seen these noodles. – Is Olive Garden ordering
    take out from other places? – We’re trying to be
    positive, I loved the nachos. – Oh, that’s good, that’s
    way better chicken. That’s way less dry. – This is very good. – Yeah. We got mash potatoes up in this shit. And it’s the stuffed chicken masala. – Oh!
    – Oh! – That is like a double down. – You’ve given me huge portions. You’re treating me like your Italia son and you’re my Italian mother– – You need more, you gotta
    put some meat on your bone. – Yeah, I love the tatoes,
    I love the chicky chick. I’m feeling good. – Do you think that’s the best one so far? – Yeah
    – Yes (cheering) – Oh this is the chicken
    carbonara, you’ve already had the chicken and shrimp carbonara so this is gonna taste the same, but you
    gotta eat it that’s the rule. – This looks like sketchy boneless ribs, but the wrong color. – Yeah. I do like the carbonara. – It makes your entire
    mouth stick together. – It’s kinda like, if
    white out was delicious. As they use to say in
    the 80s where’s the beef? Right here and helping me eat
    the beef are the people who helped produce this series
    Miles Bonsignore and Nick Rufca. (cheering) Welcome, welcome. – Happy to be here.
    – Thank you – So glad you’re here. Miles has been helping
    me produce this entire eat the menu month and Nick also is our main producer right now,
    and you are a food critic. – Yes, I do food writing on the side. – Well we’re trying the beef. We got three beefs to beef out on. The braised beef bolognese. I like the word bolognese because it sound like a bowl of mayonnaise. Okay lets try it. It is sopping wet. – It is wet, the mouth feel is fair. – Its a little bit goopy
    but the flavors okay. The flavors great– – I’m actually really
    into, I would eat this at like a potluck. I feel like this would be a prize winner. – It screams like a week night dinner– – It does!
    – In front of the TV. – Very comfort food. This is the Braised Beef Gorgonzola baby. Lets show you those chunks. – Wow – It looks like brownies in pasta. – Wow, those are dark. – It’s so soft, it’s like pudding. It tastes like red wine. – I touch it and it cuts in two. – It splinters. – You’re in luck because
    you’re the first people on the eat the menu to ever experience a stake. We have a Sirloin with Fettuccine Alfredo. That’s pretty medium, maybe a
    medium well, but that’s okay. Now that’s a low quality steak. Now our next guest, we got the try guys, actually just Ned– – Just me! – Because the other guys are busy! – Yeah, when you’re me, you’re family. – We’re gonna go through
    the kids menu with you. So you can try–
    – This is exciting. – What west would try when
    he goes to Olive Garden. The kids spaghetti. – That’s great – A little ketchupy. – The red sauce is a little buttery. – Babies would eat this shit up. – Alright what’s next? – Fries. – Doesn’t feel very Olive Garden. – They’re not good. Can’t open it. – Okay let me help you,
    your fingers are too greasy. There you go. – I’m a baby. – Wow, this is just grilled chicken. A little breading here maybe? You know this is pretty great. – I can’t open anything anymore. – No Keith, no. – These are either chicken
    strips or chicken tenders. – Dip it in the mash potatoes. – That was my number one move as a child. I can’t open this, I keep
    forgetting I can’t open the bin. – I think this is why my mom did not wanna bring me here as a kid. It does feel all very processed. – Mac and cheese!
    – Mac and cheese! Interesting, sort of like sour. The mouth feel is there. – Mm hmm – My mouth feels velvety,
    luxurious and then I taste it, I’m like ugh not what I was expecting. – It doesn’t taste like cheese. – Now lets say little Wesley grows up and he’s got a gluten intolerance. – Whoa that tea is crazy, hold on! – I’ve grown to love it. – The gluten-free rotini with red sauce. – It’s a little chalkier, a little stiff. You don’t get the pliability of the glutenmatricies in your pasta. You guys don’t know about glutenmatricies? I fucking love gluten, – We got pizza! – Yeah!
    – Pretty good! – Yeah!
    – Pretty good! – Yes!
    – Pretty good! – A 100% – Uh ha
    – Mm hmm – You got the cheese,
    you got the sauce right, all that sugary sauce makes me feel good. – Go to bed. – I’m toe tapping. – Fucking go to bed. (burping) – The children five
    cheese marinara spaghetti. – This sauce tastes too much
    like Chef Boyardee to me. – You say that like it’s a bad thing. – This is their gluten-free
    pasta with meat sauce. – Oh saving the best for last. – Yeah, yes. That meat sauce is way better. – That’s good meat sauce. – (together) put that sauce on the pizza. – Its a meatball pizza bowl. (cheering) – A side of grapes. Oh my God, these are so good. – God, I’m so sweaty.
    – You’ve been in here all day? – It’s hot in here. Thanks for dropping by Ned,
    I’ll see you back at the office. – Yeah, see ya. – Okay, I might not come back. – Who better to enjoy
    the flavors of the ocean, then my best musical pals Lewburger. Please welcome Hughie
    Stone Fish and Alex Lewis. – Yay!
    – Hey! – Shrimp carbonara. This is the first time
    its got asparagus in it. – When you’re here, you’re asparagus. – We are asparagus. Kiss. – Oh, I’m already going. – Kiss. That’s great. – Buttery, light, strong, think, zesty, mouth feel, tongue feel, good– – Yeah, very mouth fell I agree with that. Mouth feel all the way. – Oh, the smell really hits you. – Salmon Picatta. – You are incredibly aware
    that you are eating fish, – Its fishy.
    – when you eat that. – It’s time for salmon! (burping) – Jesus Keith. – Insane in the membrane. – Whoa, this broccoli tastes like lobster. – What? (laughter) – When you’re here– – You’re family.
    – You’re breadstick – You’re family breadstick. – I do not like, oh you know what, that one was good. – Shrimp scampi. – I feel like the whole vicinity
    of this van is just like perspirating and its really making it hard to enjoy the smell of seafood. – Its like we’re on the sexy,
    sexy model T on the titanic. And we’re fucking hard, fucking so hard. – We’re fucking hard
    or we’re fucking hard. – We’re both. Putting our hand in the
    window and everybody’s like, I wish I were in love like they were. – But the pasta itself, a cool, wet slime. (laughter) – I feel disgusting. – Okay get out. I’ve only got two main courses to finish so I’m gonna eat them alone because sometimes you go out to eat alone. (burps) My body is like a little
    ticking time bomb. Its just cheese and tomato sauce, I think its not bad at all. The mushroom ravioli. (deep breath) I want you to look at what it looks like. Its pure mushrooms and cheese. I don’t like it. She was outside in the parking lot and we gave her a bread
    stick, please welcome Abbey. – Hello! – Hey Abbey! – How’s it going? – Good, how are you? – I am good. – So did you know that
    Olive Garden has smoothies. – No. – Me neither, they do. We’ll spoon together,
    not we’ll spoon together, we’ll eat with spoons. I barely know you Abbey. – This is why you don’t get
    in trucks with strangers. – That’s exactly why you
    don’t do what Abbey’s doing. – Lets go with strawberry and banana. – Beep.
    – Beep. – I got an ice chunk. – Oh, its terrible. – Why are you going in again?
    – Is there banana? I wanna find a banana flavor. – Its not good. – Tastes like cough syrup. – Wait can we do that like cheesy one. – Oh yeah, wow. – That one’s not as bad
    as the strawberry banana. – If this was a Popsicle and
    it was a really hot summer day, it would be kinda good. – I mean, but who has time to go and get a smoothie from Olive Garden. – Why would you get? Yeah is it suppose to be an impulse buy? Can we get a mango peach smoothie. This is a pretty fun surprise. – Yeah! – Yeah, thanks for
    joining us you were great. – Thanks for having me. – Yeah. – That was great. – Yeah, you were great. (laughing) – Our production manager and editor Alexandria Herring and YB Chang. Better known as the left over ladies, slash the dubster divas
    slash the food babies. Get on in here. (cheering) – I was almost not gonna come out when I heard our first introduction. – But then you heard the slash. – Yeah – And then we realized
    we’re locked in this truck, we can’t get out. This is the s’mores layer cake. S’mores. – That’s pretty good. – Kind of like a layer of
    pudding, with an invisible layer of cake with some cream cheese
    frosting, some candy on top. – It is like a lot of
    white, little bit of cake, a lot of chocolate, a little bit of cake. This is the seasonal Sicilian cheese cake. Its gotta be covered in gloobies. – Strawberries are really good. – The strawberries are good. – Yeah but like… The cheese cake is very
    lackluster in flavor. Its not a New York cheese cake. – Well the strawberry is so good. – Yeah, I just don’t get
    enough cheese cake flavor. I’m just tasting the berries. – Hey you, it’s a lemon cream cake. – [YB] Oh its lemon? I’m gonna let it touch my face. – No! – That’s good, very light. A little bit artificial lemon tasting. – But I don’t mind it. – No its pretty good. – Oh my God the planes. – Maybe they’re like looking
    for us, like a helicopter circling around, like this is a suspicious van in the parking lot. – We think its a meth
    lab, it smells crazy, when they get out they
    keep gasping for air. We know you’re in a U-Haul. Get out with your pasta in your hands. This is the chocolate
    black tie mousse cake. Okay, everybody take a– – Oh my God, that kinda looks like… Balls. – Okay, YB
    – It does. – It looks like balls. – It looks like balls. – Now I feel weird, like cutting it off. – You should take a bite of the balls. I’ll take a little bit of the
    balls, just because its there. Okay, cheers. – Cheers.
    – Cheers. – Beep, beep, beep, beep, beep. – That’s so sweet. – It’s all topping. – I need a glass of steaming hot milk. Warm apple crostata, al limone. – That actually looks pretty good. – Looks like a eggs benedict. – Yeah, looks like a little poached egg. – Okay now its gross. – Now its gross, but just
    take a little spoony. I’m into it, the apples
    are very cinnamon sweet. – I’d order this one. – Alright bye girls. – Bye!
    – Bye! – Make sure you subscribe to
    our Patreon to watch them. I guess they’re gonna eat all this too. – All of the pastas mixed together. (laughing) – I think that’s a good idea. We got this dolcini, its got
    chocolate flakes and a mousse. I’ve no idea what that should taste like. We got this dolcini, It tastes like cherries,
    I don’t see any cherries. Alright we got this dolchini, Mm hmm, strawberries. This dolcini, Mm hmm peach or orange? Chocolate! Too bitter. Oh boy! Are these the zeppoli? They’re like beignets. (mumbles) so tough. Maybe you’re suppose
    to dip it in the sauce. Okay. Its jelly doughnut. They should put something
    in there like pennies. That’s the sound of police.. (laughter) I didn’t try the zepolli
    with the chocolate. (groaning) Raspberry was better. I love tiramisu. Think I could eat it up my nose? If I just shoved it into my nose. I need to chew much, mask pony. Have you seen a cake roll like that? Wee! Ladies and gentleman its
    time for the coveted, the incredible, chocolate lasagna. Chocsagna. (burps) Look guys its cake flavor. Its got chocolate cake flavors. It tastes nothing like lasagna. But it has the spirit of lasagna. It’s good. There’s so many items, I’m gonna give three best and three worst. Number one best, those
    sexy Italian nachos. The second best of the
    day, the chocosagna. And the other one that
    was the best of the day (burps) The chicken masala solid
    double down with mash potatoes. The worst of the day, the
    calamari who’s chew refused to do. The second bad one of the day, the soup. Oh that kale, sausage soup. What a nightmare. And then the third worst of
    the day, the mushroom ravioli. Thanks for watching, this has been eat the menu Olive Garden. I’m in a truck in a parking
    lot, its been a great day. We ate it all, we did it,
    we’ll see you next time on EAT THE MENU! I’m Keith blah, blah, blah, Goodnight! (upbeat music) – (sing together) When
    a moon hits your eye like a big pizza pie, Olive Garden!

    $3.50 Fish Tacos Vs. $30 Fish Tacos
    Articles, Blog

    $3.50 Fish Tacos Vs. $30 Fish Tacos

    August 17, 2019

    what’s happening I’ve been waiting for you to start oh I’m starting we’ve been a fish episode we’ve done a taco episode today we’re doing fish tacos that’s all right tell you out there Stephen close your eyes okay you hear the crashing of the waves smell the ocean air imagine putting a perfectly cooked piece of fish into your mouth right now I am salivating now transport yourself to under a bridge next to the freeway 14 miles from here no stop stop the dream you know what happens under highways that’s where we’re going now sketchy things bro sketchy things happen at the beach then worth it we’re going to be trying three fish tacos at three drastically different price points to find out which one is the most worth it and its price because Stephen all of the best fish tacos are not at the beach we’re heading to Silver Lake to a taco truck called Ricky’s fish taco listen folk I do not appreciate having us leave the beach but I have had these fish tacos before they are delightful but come on you can’t just bring me to the beach and then leave the beach beach please hi my name is Ricardo Pina we’re at Ricky’s fish tacos I had the idea of making the fish tacos in LA because the lack of original recipes for Ensenada sell fish tacos actually I got the recipe from a mom my sister and my grandma put it all together and apply it to the rush rush of LA was it something that she was making it home for you know actually I’m the first stucco guy in the family I went to school to be a lab technician but in that I’ve been at the care of a good Ensenada style fish taco calls for wheat flour oregano mustard mayo fried and large I use a lot more oregano a lot more mustard so it’s a more flavorful batter yes the deep fryers all the flavors fly out of the batter with that kind of temperature kiss is boiling so you add a little extra in order to maintain the flavors in it how do you achieve a really crispy piece of fish ah lard heats up faster than oil we and alert to go into the fish so i period the fish as it’s frying you get moist melt-in-your-mouth fish with a crispy crust I can hear your lab technician background coming through right now a good fish tackle should be able to bring you back to Ensenada shredded cabbage which doesn’t go bad without refrigeration as fast as lettuce back in the fifties in Ensenada that you didn’t have refrigeration when I started my recipe nine years ago I didn’t stop until I tried it and he tasted like my favorite fish taco place in Ensenada the smell of fried stuff yeah the aroma around this truck is delicious almost perfume like okay so I mean it’s off these bad boys up 20 recommend that we try it don’t leave the red because great the smokiness of the roasted tomatoes and the hell opinions with because the fish that go okay let’s go straight down the head we go didn’t chairs like a horse that you taught math here’s a controversial statement oh I think that fish might be a better fried food than chicken oh wow please defend yourself because they’re gonna be some mad people out there it’s how soft the flesh stays on the inside here at Ricky’s this particular better get so crispy then we got another like a really named new rash pretty good eating calm crispy yeah and you put your foot in the shoe and it feels soft oh yeah like the best sneaker that might be the best technology you’ve ever had a mango so good okay more I think we should do a lobster talk yes I have to ask about the lobster taco is that actually a very common taco from Ensenada not from Ensenada for no sorry there is a place for Puerto Nuevo lobster fishing village they serve Pacific lobster with salt pepper paprika and garlic butter so I wanted to bring that to lobster chairs oh that’s good I like how this is a very affordable would eat lobster your lover seven bucks boom you might roll your eyes at a lobster taco but if nothing else this proves that Ricky is a great all-around chef and is not just in the frying game look he’s a scientist Ricky’s a fish scientist yes is that what we actually learned that’s right let’s get out of here maybe only thing that would have made that better is that I was eating that at the beach I was an amazing fish taco it was so hot and crispy and crisp and now I need to cool my mouth down ice cream top perfect look at that sucker why doesn’t mine already look worse than yours out of the bag must have squeezed it too hard oh that’s good the taco shape is great for ice cream though because it allows you to bite the ice cream and your teeth don’t get cold fish taco back time fish taco bag any day of the fact the people of my pounds per what year that’s it yeah I was thinking to be a lot more no way yeah we gotta up our fish consumption so we’re on our way to a place called hold off a fine seafood restaurant in a food port near USC so once again we are not going to the beach correct [Music] my name is Alberto subpoena we’re here at Hull boss restaurant in Mercado La Paloma in Expo Park Holly Bosch is a regional coastal Mexican restaurant that works with sustainable high quality local seafood the heart of Mexican seafood is fresh ingredients seasonality and simplicity the purest way of eating seafood to a rock or wood grill we’re here to try a kampachi fish taco the anatomy of a taco is pretty standard across all of Mexico you have a tortilla then you have a protein usually there’s a fat component and like street tacos that’s what makes the flavor really pop this fish in particular the kampachi has the fattiness to give you that full mouth feel so fish comes in straight from the farm the blue agriculture back up on you our fish taco is skinned on we try to use as much of the fish as possible if the skin is delicious use it seasoned just with sea salt that’s it gets that very important ingredient which is the smoke from the fire that smoke takes me back to cooking fish on the beach back home in the Yucatan while the fish is cooking masa made for us by a Molina in East LA that’s been doing it for like thousand years maybe like 50 years we want the flavor of the fish we cook it to medium well this is a fish that is beautiful if it’s slightly undercooked our pico de gallo a little bit of motif that sauce motif is a smoked dried chili a little drizzle of that helps accentuate the sweetness of the fish alright guys this is a wood-grilled kampachi fish taco awesome did you smell that oh yeah look at this giant chunk of meat taco Cheers hey my pants appear that is ridiculous with the fear of sounding hyperbolic this is the most perfectly blended balance of ingredients I think I’ve had in a taco before this might be the best constructed single bite of fish I’ve ever had including the best sushi I’ve ever had Oh No you’ve had the best sushi in the world this is right up there with it what more can you say it was over too soon but another thing that I would like you guys to try is agua chili it’s a northern Mexican thing very very popular in Sonora Sinaloa California it’s a marinade made with lime juice water cilantro and spicy green serrano peppers we add a little bit of cucumber to it to give a little bit of sweetness we’re gonna be pairing it with beautiful Santa Barbara spot prawns one of the great products of Southern California marinated in the Iowa chili little bit of avocado then we fry up the heads of the ponds and serve them as a crispy garnish on the plate it’s a great little appetizer which would be my first bite the head the head right of all the crunch of the shell why are we not even shrimp like this all the time I’m gonna start with a little scallop action Oh God this is right there yeah it’s sweet like fruit it’s ocean for it oh my god shrimp is ridiculous whoa the first thing I noticed what the one this it’s in this rather bleep long one you know like people who have gone too far with their lip filler and it’s uncomfortably plum this is borderline uncomfortably plum one of our most popular dishes also people in between that octopus and its own ink in a taco fish taco location to taste test take to the octopus taco is a very traditional you’ve got on style recipe which is where I’m from here we do a version of that where the theme that the ink component is mated to a sofrito and then the octopus is fried and served on top of the it sounds great oh it’s really warm I’ve never had a fried octopus before Cheers okay where are we where are we where in the world do you eat octopus and it is soft still plump crispy on the outside and juicy dude it looks like a cheese stick I’m going to be thinking about that fish dies oh yeah a long time I’m gonna be thinking about that ugh what she lay for a long time so earlier we had an ice cream taco it’s time for another sweet treat we’re having ice cream again for this time what it’s in a fish oh how have I never heard of or do boop-boo-boo-boop everybody touch fish Cheers mmm mine has red bean inside well I’ll just drift off myself in 2017 14% of seafood fish to the US was used for fish oil what and fished me on him I mean my cat does eat a lot of fish products I think your cat should be on this more than episodes ooh I wonder if I could make a cat food fish taco oh he probably doesn’t know what a taco is though so I don’t know if you know how to eat it so for our last stop tomorrow we’re going to Connie seafood she will be serving us a whole grilled fish that we will eat as tacos [Music] [Applause] my name is Connie Kazu I’m owner of Connie seafood and today I’ll be serving this cattle set on the other this is a cooking style yes you have to be flipping it back and forth so sudden the other means means flippin yes Connie seafood it started in our backyard in 1989 my dad was a founder he’s from Nadi Mexico the cooking is simple you know it’s just a little salt pepper little lime and you can taste the quality and so that’s what I represent first we have the whole fish we butterfly it add a little margarine salt and then my special sauce and then we put it to drum face down first where all the meat is that because it’s a longer cooking process it’s about 25 to 30 minute process we have sliced red onions a little bit of margarine soy sauce a little bit of salt and that’s a green sauce it’s a traditional diet eat green salsa Serrano lying slaughter and so if you go to net eat all the seafood places have that and is there a reason why you wanted to maintain that Camino style I thought my customers would like to come out and enjoy the whole fish just the way I would enjoy when I was 12 years old my dad would take us to the beach and we get a large fish there’s a fine balance between telling customers to do too much or too little like I don’t wanna cook my own food but I do want to like participate in the making of it absolutely yeah I’ll cook it be a service mission Lata for you and Roma’s for me cheers Cheers [Music] what is yours my body’s tingling this looks incredible look at the sheen look how juicy this is I think we should try the fish on its own oh ha ha ha that’s a choice piece oh why don’t I make fish it’s not like this knowing you it could be any number of reasons okay I’m gonna do Hani’s recommended construction first fish caramelized onions a little green sauce that’s it you know what I just realized the reason that we probably build these is because you get to like get this start to salivate as you’re preparing your dish anticipation starts to build up as you’re getting the whole time in you know that’s also though sophisticated oh my god Stephens designer bite is coming up naturally I’m gonna add some of the crispy parts here at Carla’s onions fresh red onion course cucumber and I’m adding a chip because is there when you give me options I’ll take all of them you’re a monster you know you jealous when you started I was like there’s no way this isn’t gonna end up looking stupid but now I’m looking at guys looks pretty fun what’s the verdict heck yeah I want to try this it’s really the crunch that I had it here I think cucumbers my favorite part I can’t imagine eating this on a beach oh for sure Stephen I’ve brought you back to the beach thank you very much we’ve had our fish tacos it’s sunset on another worth its story time to decide okay which fish taco what’s the most worth it to you my were that winner is hole Bosh there was so much on that menu that I can easily go back three more times and not eat any of the same food whose you’re worth it winner okay look I would eat all of them all the time but if I were that winner it also goes through homage the wood flavor cloth the I’ll tell it made this beautiful thing that just yeah steam my mouth I couldn’t something about it here’s the thing each fish taco today had a special occasion where you would eat it Rikki’s is the go-to hole Bosh a date night and then Connie seafood that’s the group gathering taco spot Adam who’s you’re worth it winner well Adam says hole Bosh Annie who’s your worth a winner okay okay good night and good luck I’m gonna go that way should we finally touch the ocean let’s go touch the ocean [Music] my god there’s a bike coming [Music] jump in this volleyball game real quick [Music]