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

Feb 19, 2020

I see in his eyes that he hates me and that's okay, I don't need to be loved by everyone, but I sure want to try to go ahead and do double-double

animal

style

, add chopped chilis, and then I can make a double

animal

burger

style

protein style we're going to make some chili diced we're going to make two animal

fries

we can light fry on one of those do you have any with a pecan hat thanks we're huge fans oh my gosh I'm so jealous of your bun this is Christine trying to be home in an hour first thing to clap jarrod toasted bun thats super key like you got that little crunch in the ceiling your palate two patties in the mustard double-double fried that means i actually seared the mustard on the meat a slice of cheese grilled onions extra pickles for spreads i use chopped chillies because it's my childhood now and i take orders very seriously oh thank you my bap bap

burger

is really fantastic but they're not like super super special it's a spread that wins everyone the rest i just like to take it as you like e a go-gurt it's basic Thousand Island no one knows exactly what's in it obviously has pickles has mayonnaise and has t sauce omate so we have to find a way to recreate this but in a

fancy

version so essentially we are making mayonnaise, how do you make mayonnaise? mayonnaise, right, it's an emulsification of oil and protein that comes from eggs, so we need their eggs, we get oil, we have to beat them together, we won't get normal chicken eggs, although we're going to get eggs from another animal, not an alligator, actually we're going to get a single ostrich egg there's a farm called quail run we'll meet a farmer named Lou cut a bunch of ostriches if it's called quail run why they have ostriches above my pay grade dude sounds like a mystery to brave young detectives on the team like us didn't solve that mystery right after we finished our shift in hi i'm josh hi i'm lou please tell me about the quail ostrom how long have you been in the ostrich farming game . omg the first ostrich in 1996 has been at it ever since so we're here for the ostrich eggs the eggs okay our goal is to make in and out animal style burgers and

fries

the

fancy

est possible, which requires mayonnaise, so when we must take an ostrich egg, turn it into a lot of mayonnaise, that's fine, ever cooked with ostrich eggs. a little bigger every day lots of mayonnaise good average ostrich egg is 18 to 36 chicken eggs extra large number two have 30% less cholesterol in fat so are highly prized by pastry chefs makes everything rise makes everything fluffy, so if we have to go in and steal an ostrich egg, well we will if it comes to that, hand-to-hand combat, grown man, woman for a child, I'll give you a shovel.

The suggestion is to dig a quick hole and jump into it. They are very very territorial and 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 negotiate. it works I guess it hasn't been a success not too successful for this cowboy there they go now they're Gomez and Morticia he's he's a beautiful young black african macho handsome I could take one in a fight but I don't marry me I know, i know come on i am not going to hurt you yes i am thankful oh my god we will notice his pimples and beak are red this is indicative that his hormone level is elevated. of his breeding season, but the customs even the hormone of him and driven by testosterone, so how does that sound?

More Interesting Facts About,

315 in n out animal style burger and fries fancy fast food mythical kitchen...

Sounds like the male. Oh, I see in his eyes that he hates me and that's okay. I don't need to be loved by everyone but I sure do want to let's go find this one here now we can get the eggs here we have to be very disgusting because the roosters can be a handful ok I'm going to watch the bird I'm going to watch the bird you see, just be confident with your movements, its hormones II feed and drive, it's giant, it feels like a dinosaur egg, yes us. I have a few that come back every time I can see we're back in the

kitchen

We have to start cooking our fancy animal style burgers and fries. Yeah, I can't get over this egg. I'm so excited to break it. make our fancy island of eight thousand so that's enough this thing rolls on the table huh they're called heirloom black cream tomatoes and they're a little fancier than regular tomatoes on a burger we also have cheddar on the burger wrapped in Cabot cloth we're going to infuse it with Dante

food

on the 2008 reservation Oh crazy oh yeah so for the burgers we take this 120 day aged tomahawk steak we'll take it off the bone shred it smell that for you guys at home. it smells so bad it's unbelievable all the moisture leeches from it and actually create some enzymes that give it this really funky barnyard flavor sounds appealing you're trying to sell me this burger let's dig in the barnyard it's going to be great barnyard sausage we got it for our fries we are going to fry it in duck fat whoa mole in a tasty ketchup made from a 150 year old family recipe animal style right the really important part is the mustard stain on the burger so they have moutarde boy, what did you call me?

I don't cancel this is mustard with cognac patties so fancy that's a fancy thing we have here and then this is okay this is pretty much a cucumber I hate converse when we put a cucumber on a burger well we need pickles for the thousand I know we ate some live butter lettuce it's fancy because it has dirt on it Oh are you ready start cooking. I'm ready to start reading what. to pick a knife from the wall they're cutting e everyone doing well that night but they were my life is their souls trapped in the hilt makes me feel like a soldier quarter inch perfect cuts which is actually pretty good if you mutilate him a little I'm going to put him in this pool oh no no here I come I don't say this often huh but I'm proud of you you can call me your daughter I can rest with the show I would repeat I wish you left a lasting impression thank you dad I feel awkward please stop this what i'm going to do is sprinkle salt on each layer so you're going to go ahead and rub it all saturday family you want to pick them up and you want to rub the salt on it physically and when you realize there will actually be juice on it your hands that means moisture is coming out of the pickle so you are essentially curing it and it will give it that snappy texture the whole selection also looks very unsanitary. old pickles but fancy pickles because you haven't taken the blame, yeah, you know what?

It used to be a server. I can do this ok it worked better than it could. What we're going to do is put the whole bottle in here and each one started to reduce the rain. Use three different reduction levels for three different. techniques on this we're going to put a whole bottle of champagne inside burgers and fries at the end you want some i won't so birth time i'll give it to you though like a baby bird this garlic you really want to take the rambo knife and just you're going to hit it okay that's going to free up Allyson's minute who is Alison you know Alison that's an attempt no it's not a drug no it's a compound inside the garlic but uh teacher secondary, yes I hate cucumber so I don't know nothing about make ups that's older than the room they're in like five degrees and that's why you say cool as a cucumber that's real yeah 'cause it's my face that's brilliant. cold i'm learning so much we do when i was learning i'm learning ng about Alison that's so Alison Alison I'm gonna pour this good and our pickled rat so I've got all that salt all that acid a little bit of sweetness in the champagne just hold the flask warm feels good it's deceptively cold there are fries you usually know a little square loggy situation i'm square you're super cool dude you're crawling you're the coolest person i know in and out they cut the fries fresh and they just drop them in the fryer. the best way to make a french fry the best way to make a french fry is to cook it at least twice and in fact we are going to cook it three times a lot of people judge me because i like my fries light which is where they are super soggy i can make you a couple light fries if you want thanks dad no problem alison and then i'll take these and put them in our boiling water you've got some big boys there you got good technique you're dipping your fingers in your fingers my stepdad has like it's a nubb and it's because he's like cutting off the tips of his fingers making them into um i think like construction or something oh i think it's like a yakuza thing i know you because it doesn't matter i forgot a slotted spoon something will get this off my hands i guess it helps.

Oh, Jeffers, thank you. I've got to see some dents from Nicole. Okay, hey, okay. You know crises happened. I'm fine. I'm fine. tattoos a

kitchen

bad boy ok real original look arms crossed looking super pissed off you should be like the person who is like wearing a cape and like holding a kitty a kitchen room good boy 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 stress and we'll keep blaming the snows we'll electrocute them and then freeze them dry and fry them instead and then we're gonna keep doing it We're having fun with our friends so right now we're going to have some champagne, go on right there in that frying pan, this is the most French thing I've ever done, yeah, this is uh uh hard. kid can't be sure make sure you have your hands in his just don't go you know i never got hired at a

fast

food

place.

I've applied to many and none of them have hired me and I think you know why if you look at that funding to test it what do they like, yeah now we'll take this spill it under a silicone mat and then when we distribute it in reality will set this help it does it all day yeah keep doing that oh yeah champagne reduction. keep moving those rooms and then you'll take some of that reducing champagne you'll see how it's a darker color yeah that's in caramel and you'll put it in there it will continue to cook ok so these need about 45 more minutes to paralyze 45 minutes yeah so some would say we should start with trying ng it to see if we can open it with a strong spoon blow and then if that doesn't work we should move on to a power drill we already have the power drill yeah it's a little broken but pour some in there i'll tell you how i feel yeah some of this fancy cognac mustard it's a cork going on oh i don't understand why you would make this mustard yeah i keep holding on how is it this? so much work for mustard this listen there's a couple of rabbit droppings that straight cork it's kind of sad though we couldn't open a jar of mustard so we're trying to make food sad or inspiring this is just peanut oil peanut oil white peanut oil I like your batter it's a nice neutral oil very light color going to make a lovely man oh yeah mayonnaise an emulsification of eggs and oil with a little Assam salt and mustard flavor to help that current strong i have to eat this no you can eat this great that's good oh it's going to get a little tight the blender got a little hot we're going to go ahead and pour i mean it actually looks like mayonnaise 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 concentrated better taste you see he looks like Quentin Tarantino look at him when Tarantino is making pasta tomato the last thing we have to do is pickle bits feel like a lady eating a pickle Champaign is so good alright if you think about it like a pickle yeah not all fancy things taste great sometimes the fanciest things are the worse you can chop them up it looks like it spends like it has red on it oh that's really good i've never had an ostrich egg before but i don't think so.

Ostertag adds something to it, but we sure had fun tracking down those offices, listen, I've never used a power drill, I've never seen an ostrich before, a lot of new things to me, I'm afraid the ostrich made an aggressive sexual display. ATM e oh yeah I think you liked it even though you deserved it I shouldn't say no one deserved it he didn't ask to eat he ordered everyone to leave oh no good I really want to eat more I'm not going to the big bowl of mayonnaise, do you want to put it on a bunch of fries on the burger? yo that's just grass fed beef ok higher up christine ok so you'll see some nice fat coming out of there bad skid that's all. we're going to go ahead and turn that into patties and put it right on our griddle oh ok ok don't raid that burger dammit animal style in and out they gather punch patties slather mustard right on it and then they fry it on the grill, it will get a nice caramelization, I have that cork there, one for me, one for me and now we are.we're going to poke a hole in the middle with our fingers what's the use of that will keep the burger from kind of getting into a soft ball so it stays nice and flat we want a thick area for burgers okay because why are we and we're going to use our spatula to really squash the burger like spongebob and the one and the two and step back and run right that's very burnt that's great that's what we wanted that means this one is probably going to be very too burnt that's alright let's cover it up cheese alright so now we're going to take these blanched fries and throw them in the oil at about 325 degrees it seems like we're always frying boletus together yeah we all do I like it, yes. it's a good thing it's like a we get together her, we're going to throw some things in some hot oil, we fry things, that's our thing, we fight with big birds and we fry things splattered.

Actually this is what I like about fries because you'll actually get a little bit of air under the skin we're going to make it a little bit more crispy by doing it yeah that's great Allyson Blanche Jimmy all the names all the mints we're going back to put them in the freezer and then we'll cook them a third time and a little bit spicier yeah yeah yeah do your crazy thing imagine you just had this in your apartment a deep fryer I would come right then and say hey I got some falafel , let's fry them I have one in my apartment, you want to hang out? outside yeah friends from work becoming real friends champagne for my real friends pretend champagne for my pretend wells we got triple cook fries there but they ain't your normal price there fried style that means geez onions caramelized and your super special sauce so we can take the cheese and let's melt that mr.

Goebel reminds that for us, animal style means extra extension, so we're going to have extra extension if the pickles try to shake the liquid last time I was told to shake the liquid when it was the first time it was also related with the pickles so I'm going to put diced chilis in because I think you just learned about diced chilis in the desert oh my gosh that was so cool like I didn't even know it was something you could make in an hour so We're making it. chopped Calabrian chiles there I'm going to move these with the bottom, do you do it with your gloves manly men?

Oh no let's put the tomatoes ok ok that's great that's good that's good oh lettuce lettuce lettuce first yeah they work everything and then all we gotta do is put sauce on that outfit that I am buying. I'm fine. I'm lost in the sauce. AP Trevor, 20, taught me that phrase. runny we don't want it to be and we're just going to cover and the n an easier mess your thing the camel has onions yeah i like about the trash can for a reason okay hey i think we're done i think we're done we did, i'm sorry you need a bib, we do the first thing we need. we gotta have beer with us we got your animal style burger with protein we got my double-double animal style with chopped chilis just to remind you what it tastes like look i'm a burger bro we have the fries our fries are definitely thicker and this rises like a brick we're doing great we're doing great let's split it in half wow the burgers look weird they look a little weird dry aged beef definitely cooks differently it smells so funky it's so funky dry aged beef um i have to accept the fancy thing stale beef jerky first you bite into it because I'm afraid it'll smell a little bad Oh sorry I'm afraid of the smell yes why do you say you're afraid of the smell? and you just have to stick your face in and how does it taste you know you're not giving me a weird salty taste in my nose but at least you have to act like you're enjoying this dry aged beef it's not for everyone it's not for Christine is not for me sometimes she buys that and these really look really melty and delicious that's a sexy bag right there oh ok this is good there fries hmm loving the fries the whole time we were testing the price we got this redacted by the meat we got lost in the meat we found in the sauce the ostrich eggs how much was this well discussed 314 dollars and 81 cents so that's a good amount twelve bucks these fries are stupidly delicious the fries the pasta is amazing the cheese and the bits of champagne actually gives you a really delicious kind of complex flavor dinner with the onions um the burger looks a little weird not all fancy things are going to taste good n, but you have to be there for the good and the bad and the ugly and the utterly putrid and icky i hope the meat isn't rotten i hope we're alright alright, i'll see what's urgent care and i'll see you guys next week, we have another fancy