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Today we're putting two grocery stores

to the test. It's Dollar Tree versus

Aldi.

Today we're answering the question, does

it actually matter where you buy your

groceries? We will be making two

identical dishes. We're doing chili

cheese dogs cuz I haven't eaten one of

those in a minute. And boy, do I got a

hunger for some chili cheese dogs. One

of the plates is going to be made with

groceries from Aldi. And the other is

going to be made with groceries from

Dollar Tree. We will then have a judge

come in and taste them blind, not

knowing where they're from, to see if

they can accurately guess and answer the

question, does it actually matter where

you buy your groceries, or is all food

roughly made from the same three

industrial processors and all you're

really paying for is marketing?

That's right. It's everyone's favorite

show. Let's get cooking.

It's a party. It's a party. It's a

party. Hot dog party. Hot dog party. Hot

dog party. I'm so excited for a good

oldfashioned hot dog party. Man, I

Here's what happened. I recently went to

a hot dog party and there was no chili.

Great party otherwise, but there's no

chili. And so when we're talking about

what to make for this, I was like, I

really need a chili dog in my life. And

so I'm so stoked to be able to make some

chili dogs today. Let's look at all the

groceries we got. This is all of the

groceries from the Dollar Tree over

here. Then we have all the groceries

from Aldi over here. Aldi is another

great discount groceryer. They came to

us from Germany. Half their food is just

kind of like sitting on the floor and

their cashiers can sit down. It's a very

strange environment for to be in, but

I've gotten more used to it over the

years. Cashiers should be able to sit

down. It just looks weird when you walk

in. You know what I mean? But anyways,

over here at the Dollar Tree, we spent a

total of $39. And over at Aldi, we spent

a total of $64. But that's more so just

because Dollar Tree sells a lot smaller

quantities. That's a really interesting

thing to balance when you're making a

recipe. I don't know if y'all have made

a recipe where like they call her nine

different spices and that ends up being

$72 and you're like, "This sucks cuz I

never want to use carowway seed ever

again." And then you try and force

carowway seed into your food and you're

like, I I really don't think I like

carowway seed that much. Um, so when

you're dealing with smaller, cheaper

items over Dollar Tree, that can be a

lot more cost effective. But on the per

dish basis, Dollar Tree is only about 50

cheaper at $3.74 compared to $4.22 at

the Aldi. A lot of the quality

difference here, you go over to Aldi,

you can get some nice fresh produce like

a onion. You go to Dollar Tree, they

don't got any produce. That's why for

our chili, we're using this pepper stir

fry

salt de pimeentos. I don't know why I

read it in Spanish, but we're going to

use these frozen onions, frozen

vegetables. They retain all the

nutrients that any fresh vegetable would

have. They're a great option to use. The

most interesting difference here,

Backyard Grillers beef patties. Now,

trying to find fresh meat at the Dollar

Tree has always been more difficult for

us. And before when we were using beef,

we used to use one that had a lot of

ground heart in it. But this isn't it.

And I'm kind of going to miss that cuz I

actually think heart and chili would

lend a nice beefy twang to it. Uh but if

you look at the ingredients here, beef,

number one, great start. Fantastic.

Number two, water. That seems like a lot

of water cuz there's a third ingredient,

soy flour. So that's kind of fun.

They're cutting this with soy flour. Uh

this cost $5. We have a pound of pure

ground beef over here that's been

seasoned. But anyways, this was $7. This

was $5. So like you're kind of not

saving too too much money. And this is

cut with a lot of soy flour. But that

could be interesting in a chili because

that soy flour is actually going to soak

up some of that fat in there. And that's

fine. Hot dogs. I'm at the point in my

life not to brag, but I'm willing to pay

extra for premium hot dogs. I like

Hebrew National. I like Hebrew National.

It's a pure beef hot dog. I really enjoy

it. Over at the Dollar Tree, this is not

a pure beef hot dog. You can almost tell

by the color. The lighter color the hot

dog, the less beef it likely has in it.

And so this is classic hot dog made with

chicken, pork, and and beef added. I

don't know the legality of that, but you

ever like watch a show and they'll go

through the credits and then it'll be

like and Edward James Almo. You're like,

"Hell yeah, I love Edward James." Like

why and him? This is that's the beef

added of the entertainment world versus

Bars bunlength Franks. Boy, have I eaten

so many bars hot dogs. This was the

official hot dog of my childhood. And I

have very fond and probably not so fond

memories eating a lot of bar ass hot

dogs hot dogs. Let's see if some weird

emotions get brought up. So this is just

chicken and pork. No beef added in

there. They couldn't afford Edward James

almost and the hot dog. Uh we're also

going to be making a pasta salad cuz we

want something that has a little bit

more nutrient density in there. So we're

going to show you how to make a little

pasta salad with some beans and some

corn. We got corn. Yeah. With some beans

and corn in there. I'm excited to cook.

Man, you know how much I love slop as a

food. And the only thing I love more

than slop is a phallic shaped food. And

so you get phallic food plus slop. Josh

is a happy man. Let's get cooking. We're

making some chili. Now I'm a man who

takes his chili very seriously. But I'm

about to show you a very controversial

cooking method that when I told people

that I was doing it, they were abjectly

horrified. But I'll tell you exactly

why. Pan ice cold. Dollar Tree beef

going into an ice cold pan. Beef broth

also going into that ice cold pan. You

know what else is going in that ice cold

pan? Everything. A little bit of tomato

sauce. Check this out. No, you think I'm

crazy? I'm going to explain exactly why.

A little bit of minced frozen onion

going in there. This is goes against uh

hundreds of years of codified French

cuisine. We're going to add a bunch of

chili powder.

Add some minced garlic.

Add the funeral ashes of my dad.

Oh, that one got minty. Sorry. It was a

joke that their ground pepper just looks

like gray ash. Um, and then some garlic

powder. Now, I'm going to do is I'm

going to gently turn on the heat and I'm

going to whisk all of the beef with the

broth and not brown it. You know what?

I'm going to add some more water to

this. You want this to be I know I say

it a lot. I say the word of the day. I

say slop. Ring the bell. Ring the slot

bell. So, all of the best chili that

I've had when it comes to hot dog chili,

we're not talking about a bowl of Texas

Red. We're not even talking about

Cincinnati style chili. We're talking

about like pure Southern California for

me. Diner hot dog chili. See this? This

is actually what it should look like.

It's almost like making a soft scramble.

I went to my favorite chili restaurant

and I saw them making the chili from

scratch and they add the water directly

to the ground beef, which is how you get

such small curds that end up like

mounding onto the hot dog and

emulsifying all the fat. Cuz when you're

eating a chili cheese dog, you want that

chili to be like one emulsified mass.

You don't want it to be like big hearty

chunks of ground beef, especially when

you're working with product that might

not be the best. So, you're losing a

little bit of that browning flavor, but

are you tasting that browning flavor

when you're covering your hot dog in a

bunch of cheese? You know, you're

probably eating it with wet pool hands

if we're being honest, too. I'll bring

your crock-pot of chili to the pool. I

don't give a fruit. But this is my

controversial chili technique. So, we're

going to do this. I kind of regret it

cuz I feel like

feel like people like, Josh, you're not

a real chef. And I'm like, I've been

telling you that for years. Of course,

I'm not. Okay, we're adding beef broth

here. So, this beef is so much more beef

than this beef. By the math, this maybe

80% beef. That's B minus beef. That's

not bad. This is 100% beef, which I

think is pretty good beef ratio when

you're cooking with beef. We're going to

add some of that tomato puree. This hot

sauce looks a lot more like hot sauce.

This chili powder looks a lot darker,

which doesn't necessarily speak to the

quality. Um, but this pepper sure does.

You always want to get a more coarse

ground pepper for my money. Some nice

garlic powder. Don't know what to do

with my right hand.

And then some nice minced garlic. Look

at this. You can see this chili bubbling

away. You want to keep whisking through

it. This is like Gordon Ramsay soft

scrambled eggs. You want nice small

curds. Top in the onions. You might be

saying, Josh, you're not sautéing the

onions.

It's all gravy, baby. It's all going in

the same place. Just getting slots on

top of a hot dog. The onions are going

to cook in the broth. You're just not

getting a lot of that browning flavor,

but you're really just here for like the

beef and the spices. Maybe saying,

"Josh, you're not getting a toast on the

spices." And I'm saying, "You're saying

a lot right now." You know what? If you

just took the time to listen. Wait

longer than you think you you need to to

taste it is what I'll say. There we go.

This this this it may look like I don't

know what I'm doing, but trust me, I'm

an expert. So, you're going to want to

mash your ground beef slop into the

juice. There you go. Don't know what to

do with my left hand now.

This one's looking a lot redder. This

one's looking a lot more browner, but

look at that small curd. Y'all ever been

to the wiener schnitle? Who been to the

wiener schnitle?

Have y'all been to the wieners snitle?

Say,

"Yeah."

It's just me. No. Literally, none of you

have been to a wiener schnitle. You guys

didn't get the three for $3 coupons in

your mail growing up and immediately run

to the wiener schnitle cuz I sure did.

Wiener snitle. I mean, they're like

they're a great chili cheese dog, man.

This is what their chili looks like, you

know? That's what I want. This beef was

preseasoned,

which means it's going to be a little

bit tougher because salt actually

stretches out the measin in meat

protein, which gives it that chew. Think

about the snap of like a corn beef or a

pastram. Have I ever talked about the

origins of how pastrami got its name on

the show?

Taylor, what is it, Taylor? Enlighten us

then. Taylor, tell the class.

Uh, it was because salami, right? Yeah.

And

some

Romanian Jewish immigrants lived in the

Italian part of town in New York.

That's what I said.

We're trying to sell pasta,

right? And then they wanted it to rhyme

with salami.

Yeah. Well, guess I have no new stories

to share. Taylor, our relationship has

gotten stale. Think we should see other

people.

I don't know how much more I have to

teach you here. I mean, clearly this is

going spectacularly. I mean, it smells

like chili. We're going to let this

reduce down for about 15 20 minutes.

Make sure all that beef is nice and

tender. Should I try it? Everyone who

thinks I should try it, say, "Yeah."

[Applause]

I love having a live studio audience

with this cooking show.

It has like it has the perfect texture

for what I want. And literally some of

that soy flour is actually really

helping emulsify this. This incredible

needs about a teaspoon of salt. Good

spice in there actually. Good aromatics.

This is going to be literally the

perfect hot dog chili. Hey, no notes on

the Dollar Tree over here. Give this one

last stir. Well, we're just going to let

these boil away for about 20 minutes.

And uh in the meantime,

let's make some pasta salad. I'll see if

I can cook it in an upsetting way. Do

you remember the I love corn kid?

35 years old now. That's crazy. So, what

we're going to do, Joe, check. Hi.

Welcome back to the cooking show. So,

we're making we're making a nice little

rotini pasta salad. And I mentioned

trying to get like a little bit of

vegetables in there, especially when

you're shopping in a place that don't

really got a lot of vegetables. Canned

vegetables are also good. don't have the

same nutrient profile as frozen or

fresh, but also still great because

you're getting stuff like fiber and mic

micronutrients. Put up the little

rainbow that says micronutrients, which

are good. So, what we're going to do, we

got some corn. We drained it of its

juices. We laid it out in a pan. We're

going to try and get a little bit of

char on this. This is like get extra

flavor into your food where you can.

Easy way to do that. We're going to

drizzle a little bit of oil on this

corn. Give the oil. It's called the corn

shuffle.

It's not shuffling at all. Man, my corn

shuffle technique is weak. There we go.

Sometimes you don't need to get the hips

into everything. You know, you know,

you know, feel

you know, you know.

Got to oil this corn. You got to oil two

corns.

I don't know why I find this funny. All

right. Aldi is going to be

my left. Everything is my left.

Whoa.

Did I do that? Yeah. Left. Okay. My Aldi

is on my left. Put it there. If anyone

smells corn burning, let me know. I will

do nothing about it. Uh, we're going to

make a little dressing. We want kind of

like a creamy pasta salad. You could go

pure mayonnaise base, but I think a

little bit of cream cheese here is going

to be good. It's This is a little bit

modeled after elotees or eskees, which

is like a lovely delicious Mexican

seasoned corn dish, uh, with some

mayonnaise and some chili powder and

generally some sort of parmesan or

tortilla cheese. So, we're going to take

This is the whitest mayonnaise I've ever

seen.

This is crazy. This is so light. It's a

slur. So, we're going to add

what? We're going to add some of that

mayonnaise to the cream cheese. A little

bit of garlic powder. We're just going

to season this up. A little bit of chili

flake. Little bit of oil. Just kind of

thin it out. Just round out. A little

bit of lemon juice. Don't know what to

do with my left hand. So, one day I'll

learn. Is this normal where you don't

know what to do with the hand? Do other

people feel comfortable with a hand?

It's kind of a trick. You can only know

what your own experience is, you know?

It's like uh is the color blue that I

see the same color blue that you see? Is

the pasta salad that I've tasted the

same pasta salad that you've tasted? How

much does the acidity of saliva actually

affect your taste? I think about that

one all the time. Do you know I have

incredibly basic saliva?

Have I talked about that in the show?

Taylor.

God. Okay, I'm going to do the same on

the other side. You can see how

different the olive oil is. These were

both olive oils, by the way. But that

was olive oil mixed with safflower oil.

This is pure olive oil. That's good. You

want a general kind of yellow green

color. I like a nice uh yellow beige

mayonnaise. This is the color of every

trendy girl wearing athleisure. You

know, it's just kind of like this like

kind of gross beigy brown that like

they're going to look You look back at

all like the couches your parents had in

the 70s. Like that color is so ugly and

like all people are wearing are just an

actual color mixed with brown at

leisure, you know? And it's terrible.

We're going to look back on this and

just be like, "Oh, that was awful." So

anyways, but I want my mayonnaise to be

that color. But I don't think you should

want your clothes to be mayonnaise

colored. This is whisking chunkier than

I wish it did. Well, you got to massage

it into some rotini. Chili flake,

garlic powder, salt,

pepper.

Stop it. Paprika. I like a red paprika.

I don't like this. This This right here,

this Final Destination, I've seen this

movies. Nothing good happens. You whisk,

you slam it down, Ah, maybe I can still

do it.

Corn's burning.

I'll use the proper tool for this. The

handle of a spoon. I add some lemon

juice to it. Corn's burning. I'm going

left. My left is my left.

Yum.

Trust me on the corn. This one tastes a

lot better.

That's interesting. Is this going to

break, too? Are these supposed to be the

attachments to a hand mixer?

That's interesting. This This one, it's

a lot more salt, a lot more brightness,

which is weird because this all look

bad. This one has a strange amount of

gummness. I'm wondering if there's some

sort of like emulsifier in the cream

cheese. Corn's done. Corn alert.

Huh?

Look what you've made me do. That's

okay.

Listen, there's so much micro plastic in

your food anyways. Like you're you can

get some micro foil. You can have some

micro metals in your food. If I kind of

just like

I just spank it out. That's good. So now

we're going to add our corn and our

beans to this.

This is probably a better method.

I think he's still got it.

[Music]

We're We're breaking a lot of boundaries

on cooking techniques today. Okay.

Beans. Beans are called beans.

Both of them taste like beans, which is

where it's a good starting point for

beans, but it shouldn't be the ending

point. Cilantro. So, that was dried

cilantro. This is fresh cilantro. But

both of them, hear me out, are going to

be wetted by mayonnaise. So, I think

that's going to turn the dried cilantro

into wet cilantro. A little bit of

Parmesian cheese. Now, the Parmesian

cheese over at the Dollar Tree is is a

fine powder. If you had this in a bag in

your car and they did an illegal search

and stop and seizure, you you would

probably get arrested. You You could

fight it, of course. Um, Fourth

Amendment. Just going to add some of

that powder there. That's powdery

powder. Lemon juice. Do you know Do you

know that grenades were actually named

after pomegranates?

Yeah, Tony knew it. You should, you two

should talk more.

It's been here for like two months. I

thought it would have come up. Little

bit extra lemon juice in the Dollar

Tree. Do you know that lemons are

actually a crossbreed of a citron and an

orange citrus fruit? You knew that?

Damn, Tony knows everything. Hey, but

did you know that the French word for

lemon is citron? Gotcha, I think

that'll save it. I think that'll save

it. Going to dress this salad. You want

your pasta salad to sit in the dressing

for at least I'd say what 18 minutes is

what they teach in culinary school.

Pasta, even when it's cooked, it still

absorbs moisture. Uh, and so you want to

give it some time to actually like

really work in there. And also the

biggest lesson you learn in cooking is

don't mash your beans unless you want

mashed beans. Also, don't dump all your

dressing in at once. Always dress,

measure. Now we can save the remnants on

the outside of this for dipping our hot

dogs in.

And this is why they say measure

measure as many times as you think you

know it should take dependent on the

task of course and then and then add the

dressing whenever. Can you cut me some

slack? I'm making a really difficult

dish here. So So our mayonnaise bean

noodles are done. Remember that time we

made like a like a whole freestanding

bowl just out of tater tots? I'm glad

that we're just making mayonnaise bean

noodles now. This feels a lot more

honest, right? Like this is a delicious

thing. This is fun. Little Southwest

pasta salad, beans, corn, some fun

nutrients in there. But we already got

our slop slop in. Now we're going to put

that on our fallaces. There are certain

moments in your life where you reach a

crossroads. I believe it was Robert

Woods. No, Robert Frost. Two roads

diverged in Yellow Wood and I I took the

one less traveled by and that has made

all the difference. I'm of course

talking about my decision to boil my hot

dogs instead of pan fry them. Many

people like a charred hot dog. Not me. I

love that when they're just kind of wet

and then the wetness kind of transmits

into the bun and then you get a nice

steamed bun from the hot dog wet. And I

will say for the amount of reverence we

seem to show hot dogs in our society,

people seem to be incredibly disgusted

by their broth because hot dog water is

a thing that most people do not like.

These are the skinniest wieners I've

ever seen. That's incredible. We're just

going to boil them all. You guys want to

have a hot dog party? Let's do it. Let's

just get a couple in there. People seem

to be very disgusted by hot dog water.

Not I. I don't shy away from it. I

sometimes if I'm caramelizing onions for

hot dogs, I will actually use the hot

dog water to delaze the pot. Why?

Because I'm here for the hot dogs. I

want their flavor. I want all of it. I

don't love hot dogs in spite of their

gross bath water. I love them because of

it.

Just empty that in there. And now the

buns. Many people say they like a nice

butter toasted bun. No, not I. I intend

to wrap them in a wet paper towel and

microwave them to also steam the buns. I

want all of this to be almost like like

a bow. Like I want this to just be soft.

I want this to be sumptuous. I want this

to be a sensual hot dog.

H I saw sensual hot dog at Coachella

2016. All right, cool. Sharp cheddar

from Craft.

This from Dollar Tree. Dollar Tree got

Craft. Is Craft doing okay?

What? I'm just saying, you know,

like nature is grain. That makes sense

at the Dollar Tree. I don't think I've

seen craft there. We're just going to

grate enough cheese for two. Perfect. I

am just sweating in a hot dog steam room

right now.

Okay. This is why equipment breaks in

the mythical kitchen, cuz Josh bashes at

it. I've been referring to myself a lot

Please choose the correct answer for each question below: