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$315 In-N-Out Animal Style Burger and Fries | Fancy Fast Food | Mythical Kitchen

$315 In-N-Out Animal Style Burger and Fries | Fancy Fast Food | Mythical Kitchen
I see in his eyes that he hates me and that's fine I don't need to be loved by everyone but I sure want to try go ahead and do a double-double

animal

style

add chopped chilies and then can I do a double ham

burger

animal

style

protein

style

let's do a little chopped chili we're gonna do two

animal

fries

can we do fry light on one of those do you have any in a nut hat thank you we're big fans oh my god I'm so jealous of your bun this is Christine attempting to be home in an
315 in n out animal style burger and fries fancy fast food mythical kitchen
hour first thing cheers Jarrod toasted bun that's super key like you get that little crunch in the roof your palate two patties on the double-double mustard fried that means I actually singe the mustard into the meat to slice of cheese grilled onions extra spread pickles I go chopped chilies because and now is my childhood and I take ordering very seriously oh thank my bap bap

burger

is really fantastic but they're not like super super special it's to spread where they beat everyone
else I just like to take it you like a go-gurt it's basic Thousand Island no one exactly knows what's in it obviously it's got pickles it's got mayonnaise and it's got ketchup in it so we need to figure out a way to recreate this but in a

fancy

version so we're essentially making mayonnaise how do you make mayonnaise mayonnaise right it's an emulsification of oil and protein coming from eggs so we need your eggs we get oil we need to whisk that together we're not
getting normal chicken eggs though we're gonna get eggs from a different

animal

a gator no we are actually going to get a single ostrich egg there's a farm called quail run we're meeting a farmer named Lou cut a bunch of ostriches if it's called quail run why do they have ostriches above my paygrade dude sounds like a mystery to plucky young team detectives like ourselves didn't solve that mystery right after we finish our shift at hey there I'm Josh hey I'm Lou
pleasure tell me about quail run Ostrom how long you've been in the ostrich farming game my god the first ostrich in 1996 been at it ever since alright so we're here for ostrich eggs eggs okay our goal is to make the fanciest in and out

animal

style

burger

and

fries

possible which requires mayonnaise so when we should take an ostrich egg turn to a whole lot of mayonnaise okay ever cooked with ostrich eggs I imagine you would hey I can't cook water with a lot of them yeah so what
makes the ostrich eggs different to work within like a chicken egg well the first of size they're just a little bit larger every day a lot of mayonnaise well average ostrich egg is anywhere from 18 to 36 extra-large chicken eggs number two they are 30% less cholesterol in fat so they are highly prized by the pastry chefs it makes everything rise it makes everything fluffy so if we have to go in there and steal an ostrich egg well we're gonna do that if it comes down to it hand-to-hand
combat fully grown man woman for a child I'm gonna give you a shovel my suggestion is dig a hole quick and jump in it they are highly highly territorial and they don't have much of a sense of humor I like to use my words to get out of conflict so I'll probably just bargain oh yeah I tell you what you go after you top them let me know how it works out I imagine it hasn't been success not too successful for this cowpoke there they go now this is Gomez and Morticia he's a
he's a he's a beautiful young African black male beautiful I could take one in a fight but I don't marry me I know I know come on I'm not gonna hurt you yeah I'm grateful oh my god we'll notice that his shins and his beak are red this is indicative of his hormonal level being elevated the Cystic the very tail end of their breeding season but customs even their hormonal e fueled and driven by testosterone so what does that sound like sounds like the male oh I see in his
eyes that he hates me and that's fine I don't need to be loved by everyone but I sure want to we're gonna go get this one here now can we get the eggs here we have to be very careful because the Roosters can be a handful okay I'm gonna watch the bird I'm gonna watch the bird you see just be confident with your movements their hormonal II fueled and driven it is giant it does feel like it's a dinosaur egg yeah we got some come back any time I can see we're back in the

kitchen

we got to start cooking our

fancy

animal

style

burger

s and

fries

yes I can't get over this egg I'm so excited to smash it we too need bits to make our

fancy

eight thousand island so that's enough spread this thing does rolls around on the table huh they're called black cream heirloom tomatoes and they're a little bit fancier than normal tomatoes on a

burger

also on the

burger

we have Cabot clothbound cheddar we are going to infuse it with Dante meal in 2008 reserve Oh
insane oh yeah then for the

burger

s were taking this 120-day aged tomahawk steak we're gonna shave it off the bone we're gonna grind it smell that for those at home it smells so bad it's unbelievable all the moisture leeches out of it and actually create some enzymes that give it this really funky barnyard flavor sound appealing you trying to sell me on this

burger

we're gonna dig on the barnyard it's gonna be great sausage barnyard got it for our french

fries

we're gonna
be frying it in duck fat whoa mole in a savory ketchup made from 150 year old family recipe

animal

style

right really important part is the mustard smear on the patty so they have moutarde boy ow what'd you call me I don't cancel me this is a mustard with cognac patties so

fancy

looking that's a

fancy

looking thing we have here and then this is well this is pretty much just a cucumber I hate converse when we put a cucumber on a

burger

well we need pickles for the thousand I know
315 in n out animal style burger and fries fancy fast food mythical kitchen
we've had some living butter lettuce it's

fancy

because it's got dirt on it Oh are you ready start cookin I'm ready to start reading what Oh yours no I always hang up first I'm not gonna have it you don't have to choose a knife off the wall you guys are cutting everyone goes right for that night but they was my life is that their souls trapped in the hilt it makes me feel like I'm a soldier perfect quarter inch cuts that actually is pretty good you mauling it a little
bit I'm gonna put it into these pool oh no no here I come I don't say this often uh but I'm proud of you can you call me your daughter I can rest with the show that would repeat wish you've left a lasting impression thanks dad I'm uncomfortable please stop this what I'm gonna do is I'm gonna sprinkle salt on each layer so you're gonna go ahead and rub rub all over on Saturday family you want to pick them up and you want to rub the salt into it physically and when
you notice when you do that there's actually gonna be juice on your hands that means the moisture is coming out of the pickle so you're essentially curing it and it's gonna give it that snappy texture all pick also seems very unsanitary old pickles but

fancy

pickles because you haven't taken the fault yeah you know what I used to be a server I can do this okay that worked out better than it could've what we're gonna do is we're gonna put the entire bottle in here and
every started reducing rain use three different reduction levels for three different techniques in this we're gonna put an entire bottle of champagne indoor

burger

s and

fries

by the end of it you want some no I'm doing so birth time I'll give it to you though like a baby bird this garlic you actually want to take the Rambo knife and you're just gonna kind of bash it okay that's gonna release the Allyson minute who's Alison you know Alison that's a try no it's not
a drug no it's a it's a compound inside garlic but uh middle school teacher yes I hate cucumber so I don't know anything about that makes up that's are like older than the room that's are in by like five degrees and that's why you say cool as a cucumber that's a real thing yeah cause it's my face that is cool that was cold I'm learning so much we do when I was learning I'm learning about Alison that's so Alison Alison I'm gonna pour this right and
our pickled rat so I got all that salt all that acid a little bit of sweetness in the champagne just hold the hot jar feels nice it's deceptively cold in there it's a

fries

typically you know little square loggy situation I'm square you're super cool dude you're tracing you're the coolest person I know in and out they cut the potatoes fresh and they just drop them into the fryer but for me that's not the best way to make a french fry best way to make a french fry is
cooking it at least twice and we're actually going to triple cook it a lot of people judge me because I like my

fries

fry light which is where they're super soggy I can make you a couple fry light

fries

if you want thanks dad no problem Alison and then I'm gonna take these and I'm gonna put them into our boiling water got some big boys in there you kind of have good technique on you're tucking your fingers your fingers my stepdad has like he's like a Nubby's cuz
he's like cut the tips of his fingers off doing them on um I think like construction or something oh I think it's like a thing Yakuza I know you cuz is that never mind I forgot a slotted spoon something's gonna take these out of my hands I guess help Oh Jeffers thank you I have to Nicole's look at some dents okay hey okay you know meltdowns happened I'm fine I'm fine being the bad boy of the cooking world the bad boy the cooking room you know another chef a sleeve tattoos
a bad boy of cooking okay real original look at the arms crossed looking look super pissed you should be like the person who's like wearing a cape and like holding a kitten a good boy of the cooking room should be refreshing wait is that the stove oh yeah we can't put stuff on the stove this stove I swear to God I emphasize and we're gonna continue to blame snows we're gonna shock them and then we're gonna go ahead and freeze them we're gonna dry and we're gonna fry
in place and then we're gonna continue to have fun with our friends so right now we're gonna get champagne it's continued over there into that pan this is the most French thing I've ever done yeah this is uh huh hard no on that we're gonna add yeah you can your child can't be safe make sure your hands on your just just don't ya go ya know I was never hired at a

fast

food

place I applied to many and none of them hired me and I think you know why if you look at that
funding on try it what do they like yeah now we're gonna take this pour it out under a silicon mat and then when we spread it out it's actually gonna set this help it actually does all day yeah keep doing that oh yes champagne reducing keep moving those rooms and then it's gonna take some of that reducing champagne you see how it's got a darker color to it yeah that's in caramely and it's gonna put that in there that's gonna continue to cook down okay so these need
315 in n out animal style burger and fries fancy fast food mythical kitchen
about another 45 minutes to paralyse 45 minutes yep so some would say that we should start with like trying to see if we can open it with like a hard whack of a spoon and then if that doesn't work we should move up to a power drill we already have the power drill yeah it's a little bit broken but pour a little bit in there I'll tell you what I feel like yeah a little bit of this

fancy

cognac mustard it's a cork that's happening oh I don't understand why would you do this
mustard yeah I keep going to hold it how is this so much work to get mustard this listen there's a couple little rabbit turds that straight up cork yo it's kind of sad though it we couldn't open a jar of mustard then we're trying to make

food

sad or inspiring this is just peanut oil peanut oil white peanut oil I like their dough that's a nice and neutral oil very light color gonna make a lovely man oh yeah mayonnaise an emulsification of eggs and oil with a little bit of
Assam salt and the flavour like mustard to help it out strong stream I have to eat this no you get to eat this great that's good oh it's gonna tighten up a little bit the blender got a little bit hot we're gonna go ahead and pour I mean it actually looks like mayonnaise thing like I thought it would that's why we go that's really good and then he also squeezed some tomato paste in there we love some even extra concentrates better flavour you see looks like Quentin Tarantino
look at it when then Tarantino's making tomato paste last thing we need to do are little bits of pickles feel like a lady eating a Champaign pickle it's so good well if you think about it as a pickle yes not all

fancy

things taste great sometimes the fanciest things are the worst things can chop these chopped up top it does look like spends like it's got red oh that's really good I've never had ostrich egg before but I don't think Ostertag adds anything to it but we sure
had a fun time tracking down those offices listen I've never used a power drill I've never seen an ostrich before a lot of firsts for me I'm afraid the ostrich made an aggressive sexual display at me oh yeah I think you liked it though you had it coming I shouldn't say that no one had it coming he didn't ask eating sent everyone gone oh no good I really want to eat more of it I'm not going to the big bowl of mayonnaise do you wanna put it on a bunch of

fries

in the
ham

burger

yeah all right so we got this big old nice fresh tomahawk chop it still smells so gross so gross smell you're smelling I think smells really good cuz to me that's just dry aged grass-fed beef okay higher up Christine all right so you gonna see some nice fat coming out of there bad skate that's all I'm great Grindr downloaded once just to see what was that but I'm and then we're just gonna go ahead and form that into patties and get it right onto our griddle oh
okay all right you don't assault that

burger

damn the in and out

animal

style

they muster driller patties they smear mustard directly on it and then fry that into the grill is gonna get a nice caramelization I got that cork in there stuff one for me one for me and then now we're gonna make a divot in the middle with our fingers what's that for that's gonna prevent the

burger

from turning into like a kind of soft ball so it's gonna keep it nice and flat we do want some thick

burger

zone okay cuz why we're and we're gonna use our spatula kind of really smash the

burger

in it just like spongebob and the one and the two and a step back and run alright that's hella burnt that's great that's what we wanted that means this one's probably gonna be hella burnt too that's fine we're gonna cover it you cheese alright so now we're gonna take these blanch

fries

and throw them in the oil about 325 degrees feel like we're always deep-frying
tickets together yeah we all are I kind of like it yeah it's a good thing it's like a we get together we're gonna like throw some things in some hot oil we fry things that's our thing wrangle large birds and we fry splattery thing I actually this is the thing I like the

fries

because it'll actually get a little bit of air underneath the skin we're kind of get him to be able bit extra crispy doing it yeah it's great Allyson Blanche Jimmy all the names all the mints
we're gonna put those back in the freezer and then we're gonna cook them a third time and slightly hotter yeah yeah yeah do your wild imagine you just had this in your apartment a deep fryer I'd come over at the time be like hey I got some falafel let's fry those up I do have one in my apartment you do you wanna hang out yeah work friends becoming real friends champagne for my real friends champagne sham for my sham Wells we got a triple cook

fries

there but they're not his
normal price there

style

fried that means geez caramelized onions and your super special sauce so we can take the cheese and we're gonna melt that mr. Goebel save that for us

animal

style

means extra spread so we're gonna go extra spread if pickles try and shake shake the liquid off the last time I've been told to shake liquid when was the first time it was also pickle related so we're gonna put chopped chilies on because I think you just learned about chopped chilies in the
desert oh my god that was such a genius like I didn't even know that was something you could do it in an hour right so we're doing chopped Calabrian chilies on there I'm gonna move these with the bottom does it your mitts manly men oh no let's go put the tomatoes on all right okay yeah that's great that's good it's good Oh lettuce lettuce lettuce first yeah they work everything and then all we need to do is sauce up that top bun sass attire I'm buying - I'm
well I am lost in the sauce 20 year-old AP Trevor taught me that phrase thanks Trevor alright the cheese is nice and floppy melted it's not super runny we don't want it to be and we're just gonna drape and then a mess easier your thing camel has onions yeah I eat over the trashcan for a reason okay well hey I think we're done right done I think we did it we did it I feel like you need a bib we do the first thing we need to do we need to eat beer with us we got your

animal

style

protein

style

burger

we got my

animal

style

double-double with chopped chilies just to remember what it tastes like look I am a brother ham

burger

we got the

fries

our

fries

are definitely thicker and this does lift up like a brick we're doing great we're doing okay let's slice that in half Wow the

burger

s look strange they look a little strange the dry aged beef definitely cooks differently it smells very funky it is a very funky dry aged beef um I gotta accept the

fancy

thing dry
aged beef you bite into it first cuz I'm scared it smells a little funky Oh sorry I'm scared of the smell yeah why are you saying you get you're scared of the smell and you just gotta shove your face right in and how does it taste you know you're not giving me weird salty on the nose but you gotta at least act like you're enjoying this dry aged beef it's not for everyone is it it's not for Christine it's not for me sometimes buy that and these actually look really
melty and delicious that is a sexy bag right there oh okay this is good there's a

fries

hmm loving the

fries

the whole time we were tasting the price we got this drafted by the beef we got lost in the beef we got found in the sauce the ostrich eggs how much did this cost well discussed 314 dollars and 81 cents so that's a fair amount twelve dollars these

fries

are very stupidly delicious the

fries

the spread is incredible the cheese and pieces of champagne actually gives you a really
delicious kind of complex flavor dinner with the onions um the

burger

it's a little funky look not all

fancy

things are gonna taste good but you got to be there for the good and the bad and the ugly and the utterly putrid and repulsive I hope that beef wasn't rotten I hope we're okay okay I'll see what the urgent care and I'll see you all next time next week we got another

fancy

fast

food

coming on Tuesday I've got another recipe video coming next week also thanks for
stopping by catch you later get as messy as you want in your

kitchen

when you have the

mythical

kitchen

towel available now at

mythical

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