– English Lyrics

Lyrics & Translation

[English]

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

more in the third person lately. Do we

think that's a good thing or a bad thing

for me?

People seem to be split on it. No one

can decide. Craft sharp cheddar. Man,

that's a heck of a cheese. Ain't nothing

wrong with that. Happy farms.

Happy farms come from Happy Cheese.

Happy Cheese comes from California. My

microphone fled off cuz I'm sweating

over the hot dog steam. Can we get me

one of those necklaces that they give to

the reality show contestants? Who is

sexy? Like a Love Island?

No.

I've never seen Love Island.

I know.

Is it an actual island?

No.

It's the island of Dr. Maro.

It's Fiji. Is it the island that you and

McGregor was on in in the hit 2001 film

The Island?

No.

Have you seen that?

No.

It's really good.

We've we've we've dried the hot dog

sweat off of my chest. And now I'm going

to continue grating the Happy Cheese.

See if you taste the Happy. I don't

taste the Happy. We're returning this to

the Aldi.

[Music]

Nope. Not even a little bit. No joy, no

happiness. Just tastes like cheese.

Significantly worse than the craft sharp

cheddar. That's going to be a big boon.

That's going to be a boon to this hot

dog. All right, so check this out.

[Music]

Check it out. Hold on.

No one comment on my band-aids. Eating

cheese off of band-aids like a ghoul.

Are you guys watching this? Check it

out. Baby tells us we got the good

stuff, too. Bounty,

you got to get it real juicy. But then

if you have a high quality paper towel

like Mount Bounty, not an ad, should be.

I'm going to ring it out. Not all the

way. I use about 30% of my strength.

That means you're going to want to use

about 95 to 100. I'm very I'm I'm very

strong. I was going to steam some hot

dog buns. Uh again, you know, this is

this is 100% honest how I would cook

this dish at home. And I think you, the

viewer, is owed that. Now, I have the

hot dog sitting in tepid hot dog water.

Listen, the best hot dogs are from New

York and this is how they cook it. Tep

it hot dog water. We're going to wrap

the buns

in paper towels. Fold it over. You're

going to put this in the microwave for

about 16 seconds. You microwave for too

long, bread gets that weird kind of

crusty thing. But if you're just

bringing this up to temp, this wet paper

towel is going to steam it. Check this

out. Come here. Bencomigo

mirror a

nice. You want it to be

Yeah. like comfortable enough to wear

around your neck

cuz if it's too hot, you don't want the

water to boil. Look at these nice

pillowy fresh hot steamy buns. Now

again, none of this is for the bit. I

cannot explain this more clearly. This

is just my life. You're going to take

the hot dog. Don't get too much of the

water off. You want some of that water

because it's going to moisten the bun.

You know what the water is? You know

what tastes like? Hot dog. That's why

you're here. If you didn't like hot

dogs, you shouldn't have been in this

situation in the first place. We're

going to open up our chili. Our chili

has reduced and it has become what I can

only call moundable.

Look at how this chili sits in a large

meniscus across the spoon. That's what

you want. If your chili is not getting

thick enough, add a little bit of

cornstarch slurry to it. We're going to

just add

nice

large spoonful of chili

right to these dogs. Get a little bit on

the plate for snacking later. This is

beautiful. Well, beautiful is not the

word. Beautiful in the way that live

mamalian birth is beautiful.

You know,

like the end result like I we all mostly

were part of it.

And what I like to do with my chili

dogs, and I'm going to force Jordan to

eat them Josh's way. You've heard of

Mike's way. This is Josh's way. You take

some mustard,

squiggle it on the chili.

Don't know why I do this, but I enjoy

it. I think the sharp bite of the

mustard cuts through some of that fat

and spice of the chili. Got to pile the

cheese on high. Really mound the cheese.

There you have it. We're going to serve

this up with our pasta salad. I'm going

to do the same with those hot dogs over

there. It's going to look like the same

amount of sloppin cheese. These are our

finished chili cheese dogs and I am

eminently proud of them. Jordan Merrick

from spork.com as well as many other fun

entertainment properties.

Thank you.

I have made chili cheese dogs for you

and a side of corn and bean pasta salad.

What a strange combination.

Thank you so much. I made them. Would

you like to eat them? One of them is

from the Dollar Tree. The other is from

Aldi.

Okay. Can I ask why corn and bean pasta

salad? You know, we always like to try

and make kind of full round meals here

and teach people uh how to make some

sort of vegetables enter their lives

even with a budget grocery store. And so

canned corn, canned beans, super

nutritious, delicious. Throw it in a

pasta salad. Nice little side.

And what is on top? Parmesan.

Yes. So this is the Parmesan cheese. We

tried to kind of model it after a latte.

A little bit of spice in the dressing.

The Parmesan cheese on that already has

me thinking that this one's from Dollar

Tree because I know Dollar Tree really I

to my understanding their Parmesan tree

is like Parmesan Tree. Yeah.

So, you actually go shake the parmesan

tree.

Um, their parmesan cheese is like a

little bit of like sawdust kind of,

right? It's like not all cheese.

I can neither confirm nor deny. But

that's powdery powder.

Yeah, I think I already know.

Just

Well, fine. I'm eating the chili dogs

then.

Just from the cheese. No, I'm going to

try it all.

Can I have a chili dog, too? I made two

just like

Yeah, I would love that.

Nothing sadder than eating a chili dog

alone.

I agree with that. Dink.

[Music]

I need you mustard.

You have to.

Wait, yes. You're on team mustard.

Oh, am I ever?

That means the world to me.

Mhm.

Because it just cuts perfectly through

everything else. My only criticism is I

would do a little diced raw onion.

What if I told you that some of these

grocery stores don't have

don't have an onion? Yeah, that makes

sense.

I would have done that, too.

Do you notice how soft and wet it is?

It's soft and wet. The dog is small.

Yeah. Yeah, that that's a small dog. The

cheese is not that melted compared to

this cheese. My suspicion still stands,

but I have to eat this still.

We did let the cheese just melt by the

latent heat of the chili.

I love that. That's beautiful.

[Music]

I'm such a happy young boy right now.

The dog is much more flavorful in this

one and bigger.

H

maybe did I like the taste of this chili

better? Would that be psycho to say?

Can we give Jordan a tasting cup of the

chili? A sipping cup of chili on the

side perhaps?

Could you bring me the chili in a

funnel? Thank you.

We tried to make it a a hot dog slot

chili, not like a bullet eaten chili.

Absolutely. Which makes more sense as to

why there's beans in the pasta salad.

This is This is This is not as good as

this already. I'm telling you, this

tastes like grain when you eat it by

itself. It almost tastes like quinoa or

something.

Interesting.

Oh, yeah. This one's much better. Okay.

Are you done with this?

What? That?

Yeah. Sure.

I'll still eat it after you do that. Is

not the question.

Yeah. Yeah.

Let me have one more bite of hot dog

just cuz we're all having fun here.

When you serve chili cheese dogs, you

should serve a side car for dipping.

Mhm. Like a French dip.

Oh my god. Oh my god.

It's so good.

God dang it.

Really? I mean

delicious. I would happily eat either

one of these in a bikini by a pool on

the 4th of July.

I'll be right there next to you. Bikini

Dut.

Thank you. Yeah. How we always celebrate

together.

We do.

Um, that being said, I do think that my

initial suspicion was right. I think

this chili tasting kind of like grain

makes me think maybe it's not all all

beef or pork or animal. And this I mean

this was the the parmesan on top was

really the giveaway for me. I really

think I'm right. And you know what I'll

say? There's not like a huge discrepancy

in which one I like better. They're both

really delicious. This one is better.

The hot dog is better. The Parmesan

cheese is better, the chili is better,

but both of them taste pretty dang good.

But this one, you can tell the quality

is much higher. So, I I prefer this one,

but both both are great. Now, okay,

Josh's mouth is too full. Can someone

tell me which one's which, and then I

can announce it? And the winner for this

round is Jordan Mrick.

This is Dollar Tree. This is Dollar

Tree. And this is Aldi. And I think you

can tell, but I mean, make either one of

these and your family will be plenty

happy.

I feel sick.

Yeah, I knew that was going to happen.

You okay, bud?

Yeah.

All right. Well, we're going to go

outside and I'm going to burp Josh and

then we're both going to go home. So,

thanks so much for watching. Click the

link, like, subscribe, join the channel,

follow me, and live levita loca. Bye.

Sporked is your guide through the

grocery aisle. So, head over to

spork.com to discover the best food and

drinks the Spork team has been tasting

lately.

Key Vocabulary

Vocabulary	Meanings
buy /baɪ/ A1	verb - to purchase something with money
taste /teɪst/ A2	verb - to perceive or distinguish the flavor of something taken into the mouth. noun - the sensation of flavor perceived in the mouth and throat on contact with a substance.
matter /ˈmætər/ A2	verb - to be important or significant noun - a subject or situation under consideration
food /fuːd/ A1	noun - any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.
cook /kʊk/ A1	verb - to prepare food by heating it
hot dog /ˈhɒt dɒɡ/ A1	noun - a cooked sausage served in a long roll
groceries /ˈɡroʊsəriz/ A2	noun - food and other items sold in a grocery store
discount /ˈdɪskaʊnt/ B1	noun - a deduction from the usual cost of something verb - deduct an amount from (the usual price of something)
fresh /freʃ/ A2	adjective - recently made or obtained; not canned, frozen, or otherwise preserved.
produce /ˈproʊduːs/ B1	noun - things that have been produced, especially by farming
frozen /ˈfroʊzən/ A2	adjective - turned into ice or a solid as a result of extreme cold.
ingredients /ɪnˈɡriːdiənts/ B1	noun - any of the foods or substances that are combined to make a particular dish.
premium /ˈpriːmiəm/ B2	adjective - of exceptional quality or greater value than others of its kind
technique /tekˈniːk/ B2	noun - a way of carrying out a particular task, especially the execution or performance of an artistic work or a scientific procedure
quality /ˈkwɒləti/ B1	noun - the standard of something as measured against other things of a similar kind; the degree of excellence of something.
blend /blend/ B2	verb - mix (a substance) with another so that they combine together as a mass.