$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 okay, I don't need everyone to love me, but I sure want to try to go ahead and make a double-double

animal

style

, add chopped chilies and then can I make a double

animal

burger

?

style

protein style let's make some chopped chili we're going to make two animal type

fries

can we lightly fry one of those? your muffin, this is Christine trying to get home in an hour. First thing, cheers for Jarrod's toast, which is super key, like you get that little crunch on the roof, your taste buds, two

burger

s with double-double fried mustard, that means I actually singe the mustard into the meat a slice of cheese grilled onions extra pickles spread I prefer chopped chilies 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 super super special they spread where they beat all the Others I just like to drink it like a go-gurt it's basic Thousand Island no one knows exactly what's in it obviously it has pickles it has mayonnaise and it has ketchup so we have to find a way to recreate this but in a

fancy

version, so we're basically making mayonnaise, How do you make mayonnaise well?

It's an emulsion of oil and protein from eggs, so we need your eggs, we get oil, we need to beat it, we don't get normal chicken eggs. although we are going to get eggs from a different animal, an alligator, no, actually we are going to get a single ostrich egg, there is a farm called quail, we are meeting a farmer named Lou, he cut up a bunch of ostriches, yes it is called quail , because? They got ostriches above my pay grade, buddy, sounds like a mystery to the brave young detectives on the team like us, we didn't solve that mystery right after we finished our shift, hey, I'm Josh, hey, I'm Lou, it's my pleasure to tell you about Quail Run Ostrom, how.

How long have you been in the ostrich farming game? OMG the first ostrich in 1996 has been at it ever since. Okay, so we're here for the ostrich eggs. Well, our goal is to make the fanciest animal-style burgers and

fries

possible, which requires mayonnaise, so when we should have an ostrich egg, use lots of mayonnaise. Okay, ever cooked with ostrich eggs. I imagine you would. Hey, I can't cook water with many of them. Yeah, so what makes ostrich eggs different to work with? like a chicken egg, well, the first one in size, they are a little bigger every day, lots of mayonnaise, well, the average ostrich egg has between 18 and 36 extra large chicken eggs, number two, they have 30% less of cholesterol in fat, so they are very appreciated by bakers makes everything grow makes everything spongy so if we have to go in and steal an ostrich egg well, we will do it if the time comes to fight hand to hand adult man woman for boy I'm going to give you a shovel my suggestion is to dig a hole quick and jump in it they are 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 oh yeah I'll tell you I will say what you will do after you overcome them, let me know how it works.

I imagine it hasn't been a success, not too successful for this cowboy, there you go, this is Gomez and Morticia. He's a beautiful, young, black African, beautiful, I could take one on in a fight, but I'm not getting married, I know, I know, come on, I'm not going to hurt you, yeah, I'm grateful, oh my God, we will . Note that their shins and beak are red, this is indicative that their hormone level is elevated, the cyst at the end of their breeding season, but customs even their hormones are fueled and driven by testosterone, so how does it sound? that?

He sounds like the macho, 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 want to. Let's look for 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 going to watch the bird, I'm going to watch the bird you see, just be confident with your movements, its II hormones fueled and driven, it's giant, it feels like was a dinosaur egg, yes, we have some. Come back any time you can see we are back in the

kitchen

, we have to start cooking our

fancy

animal style burgers and fries.

Yes, I can't forget this egg. I'm so excited to smash it, we need pieces too to make our fancy eight thousand islands, so that's enough to spread, this thing rolls on the table, huh, they're called heirloom black cream tomatoes and they're a little fancier than tomatoes. normal in a burger, also in the burger we have Cabot cloth bound cheddar cheese. we're going to infuse it with Dante's

food

in the 2008 reserve Oh, crazy, oh yeah, so for the burgers we take this tomahawk steak aged for 120 days, we're going to shave it off the bone, we're going to grind it, smell that for those at home smells.

It's so bad that it's amazing that all the moisture escapes and actually creates some enzymes that give it that really original barnyard flavor. It sounds attractive. You're trying to sell me this burger. Let's dig in the corral. It's going to be a great sausage. For our fries, we're frying them in duck fat, ground in a tasty ketchup made from a 150-year-old family recipe, animal style. A really important part is the mustard stain on the burger, so they have moutarde, boy what did you do? call me, I'm not canceling, this is mustard with cognac burgers, it looks so elegant, it's something elegant that we have here and then, this is okay, this is more or less a cucumber.

I hate talking when we put a cucumber on a hamburger. We need pickles for the thousand I know we've had live butter lettuce It's fancy because it has dirt Oh, are you ready to start cooking? I'm ready to start reading what Oh, yours, no. I always hang up first. I do not do it. I'll have it, you don't have to pick a knife off the wall, you guys are cutting, everyone's fine for that night, but they were my life, their souls were trapped in the hilt. It makes me feel like I'm a soldier. inch cuts that are actually pretty good, you mutilate it a little bit.

I'm going to put it in this pool oh no, no, here I come. I don't say this often, but I'm proud of you. Can you call me your daughter? You can rest with the spectacle that would be repeated Hopefully you left a lasting impression thank you dad. I feel uncomfortable, please stop this. What I'm going to do is sprinkle salt on each layer so you can keep rubbing. Rub it all over Saturday, family, you want to pick them and you want to physically rub the salt and when you notice that when you do that, there will actually be juice on your hands, that means that the moisture is coming out of the pickle, so basically, we are curing it and giving it will give that snappy texture.

Everything chosen also looks like very unhealthy old pickles, but fancy pickles because you haven't taken the blame, yeah, you know what a waiter used to be. I can do this, okay, it worked. better than it could have been, what we're going to do is put the whole bottle here and every time it starts to reduce the rain, we're going to use three different levels of reduction for three different techniques. In this we will put a whole bottle of champagne inside. burgers and fries at the end you want some no, I'll do it, birth time, I'll give it to you, although like a little bird, this garlic, you actually want to take the Rambo knife and you're just going to hit okay, that's going to release the Allyson minute, who is Alison?

Know? Alison, that's a try, no, it's not a drug, no, it's a compound inside garlic, but, uh, high school teacher, yeah, I hate cucumber, so I don't know anything about that. They're like older than the room they're in like five degrees and that's why you say cool as a cucumber, that's a real thing, yeah, because it's my face that's cold that was cold. I'm learning a lot that we did when I was learning. I'm learning about Alison, so Alison Alison I'm going to pour this right 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 jar warm, it feels good, it makes deceptively cold there. some fries normally, you know, a little square situation, I'm square, you're super cool dude, you're crawling, you're the coolest person I know, inside and out, they cut up the fresh fries and just throw them in the fryer , but for me.

That's not the best way to make a French fry. The best way to make a French fry is to cook it at least twice and we're actually going to cook it three times. A lot of people judge me because I like light fries, which is where you get super soggy. I can make you a couple of French fries if you want, thanks Dad, no problem Alison, and then I'll take these and put them in our boiling water. I have some big boys there. good technique, you're sticking your fingers in, your fingers, my stepdad's like he's like a Nubby because it's like he cuts off the tips of his fingers doing them, um, I think it's construction or something, oh, I think it's like something Yakuza, I know you.

Because it doesn't matter, I forgot a slotted spoon, something will take this off my hands. I guess it helps. Oh, Jeffers, thank you. I have to see Nicole in some dents. Okay, hey, okay, you know, crises happened. I'm fine, I'm fine being him. bad boy of the

kitchen

world the bad boy of the kitchen room do you meet another chef tattoos on a sleeve a bad boy of the kitchen okay very original look at the arms crossed look look super angry you should be like the person who wears a cape and hold a kitten a good boy from the kitchen room should be refreshing wait is that the stove oh yeah we can't put things on the stove this stove I swear to God I emphasize it and we're going to keep blaming Snows we're going to surprise them and then we're going We're going to go ahead and freeze them, we'll dry them and fry them in place and then we'll continue having fun with our friends, so now let's go buy champagne and continue. there in that frying pan, this is the most French thing I've ever done, yes, this is very difficult, no, let's add that, yes, you can, your child can't be sure, make sure your hands are on your hands, just don't do it.

You know, I've never been hired at a

fast

food

place. I applied to a lot and none of them hired me and I think you know why, if you look at that funding, try it, what do they like? Yes, now let's take this. pour it under a silicone mat and then when we spread it out it'll really set this help it actually works all day yeah keep doing that oh yeah reducing the champagne keep moving those rooms and then it'll take a little bit of that reducing champagne, see how? it's a darker color yeah it's in caramel and you're going to put it in there and it's going to continue to cook nicely so they need another 45 minutes to set. 45 minutes, yes, some would say we should start by trying to see.

If we can open it with a strong tap of a spoon and then if that doesn't work we should move on to a power drill. We already have the electric drill. Yes, it's a little broken, but pour some in there. I'll tell you what I feel, yeah, a little bit of this fancy cognac mustard, it's a cork what's going on, oh I don't understand why you would make this mustard, yeah, I'm still holding on to it, how is it so much work to get mustard? Listen, there are a couple of rabbit droppings that are made of cork.

It's a bit sad, although we couldn't open a jar of mustard. So we're trying to make the food sad or inspiring. This is just peanut oil, peanut oil, white peanut oil. I like it. your batter, which is a nice neutral oil, very light in color, will make a lovely man, oh yes, mayonnaise, an emulsion of eggs and oil with a little Assam salt and a mustard flavor to help make a strong jet. I have to eat this, no. let's eat this great, that's good, oh, it's going to harden a little, the blender got a little hot, let's go ahead and pour, I mean, it actually looks like mayonnaise, like I thought, so let's go, that's it really good. and then he also squeezed some tomato paste in there.

We love some even extra concentrates. Better flavor. You see, he looks like Quentin Tarantino. Watch him when Tarantino is making tomato paste. The last thing we need to do is pickle pieces. I feel like a lady eating a Champagne pickle is very good, if you think of it as a pickle, yes, not all fancy things taste great, sometimes the fanciest things are the worst. They can be cut into top pieces, it seems to wear like it's red, oh, that's really good. I've never eaten ostrich egg before, but I don't think Ostertag adds anything to it, but we sure had a great time scouring those offices.

Listen, I've never used a power drill. I had never seen an ostrich before. Many firsts for me, I'm afraid the ostrich made an aggressive sexual display towards me, oh yes, I think you liked him, although you deserved it. I shouldn't say that no one deserved it, he didn't ask, he ate, he sent everyone to leave, oh, it's not right. I really want to eat more. I'm not going to go to the big mayonnaise dish. Do you want to put it on a pile of fries on your burger? Yeah, okay, so we have this nice old big ax chop, it still smells so gross.

You smell disgusting, I think it smells veryokay because to me that's just dry aged grass fed beef okay higher up Christine okay so you'll see some nice fat coming out of there bad skate that's it. I'm great. Grindr downloaded once. just to see what that was, but I am and then we'll go ahead and shape them into patties and place them right on our griddle, oh, okay, don't raid that.burger, damn, the in and out animal style, If you make hole-punch burgers, spread mustard directly on them and then fry them on the grill, you'll get a nice caramelization.

I have that cork there, things one for me, another for me and then now we are. we're going to make a cut in the middle with our fingers, what's the point of that, it's going to keep the burger from turning into some sort of soft ball, that way it's going to keep it nice and flat, we want a thick area for the burger, okay, because for what are we and Let's use our spatula to smash the burger like SpongeBob and the one and the two and step back and run well, that's very burnt, that's great, that's what we wanted, that means this one probably too It will burn a lot.

Okay, we're going to top it with cheese, okay, so now we're going to take these blanched French fries and throw them in the oil at about 325 degrees. I feel like we're always frying tickets together, yeah, we all like it, yeah. It's good, it's like we get together, we go throw some things in hot oil, we fry things that are our thing, we fight with big birds and we fry splatter things. In fact, this is what I like about fries because We actually put a little bit of air under the skin, we're going to make it a little bit crispier by doing that, yeah, that's great, Allyson Blanche Jimmy, all the names , all the mints, we'll put them back in the freezer and then I'll cook them a third time and a little bit hotter, yeah, yeah, yeah, are you crazy?

Imagine you just had this in your apartment. A fryer. She would come in at that moment and say, "Hey, I have falafel, let's fry them." one in my apartment do you want to hang out? Yes, work friends who become real friends. Champagne for my true friends. Fake champagne for my farce. Wells, we have a triple cook of fries there, but they are not your normal price. Fried style, that means, caramelized, onions. and your super special sauce so we can take the cheese and let's melt that mr. Goebel, except for us animal style means extra extension, so we're going to extend more if the pickles try to shake, shake the liquid, the last time I was told to shake the liquid, when was the first time you also Was it related to pickles?

I'm going to put chopped chiles because I think you just learned about chopped chiles in the desert oh my gosh that was so cool like I didn't even know that was something you could make in an hour so we're doing it. Chopped Calabrian chiles there I'm going to move these with the bottom, do your gloves do it? Manly men oh no, let's put the tomatoes in, okay, yeah, that's cool, that's good, that's good. Oh, lettuce, lettuce, lettuce first, yes, everything works and then everything. What we need to do is spice up that daring outfit I'm buying.

I'm fine, I'm lost in the sauce. AP Trevor, 20, taught me that phrase. Thanks Trevor, it's okay, the cheese is good and melts weak, it's not super. liquid, we don't want it to be that way and we'll just cover it and then it'll be an easier mess. Your thing, the camel has onion, yeah, like over the trash can for a reason, well, well, hey, I think we're done, I think we're done. Yes we did I feel like you need a bib we do the first thing we have to do we have to have beer with us we have your animal style protein burger we have my animal style double-double with chopped chilies just to remember what it tastes like look I'm a burger bro , we have fries, our fries are definitely thicker and this stands up like a brick, we're doing great, we're doing good, let's cut it in half.

Wow, the burgers look weird, they look a little. strange, dry aged beef is definitely cooked differently, it smells very strange, it's a very original dry aged beef, um, I have to accept how fancy dry aged beef is, you bite into it first because I'm afraid it will smell a little weird. Oh I'm sorry. afraid of the smell, yes, why do you say that you are afraid of the smell and that you just have to stick your face in and how does it taste? You know you're not giving me a strange, salty taste in my nose, but at least you should. act like you're enjoying this dry aged beef, it's not for everyone, it's not for Christine, it's not for me, sometimes you buy that and they actually look really melted and delicious, that's a sexy bag right there, oh, okay, this is good, there are fries. mmm I loved the fries the whole time we were testing the price we got this worded for the meat we got lost in the meat we got we found in the sauce the ostrich eggs how much did this cost well discussed 314 dollars and 81 cents so it's a fair amount twelve dollars these fries are stupid delicious the fries the spread is amazing the cheese and the champagne chunks actually give you a kind of complex flavor really delicious the dinner with the onions um the burger looks a bit original, not all fancy things are going to taste good, but you have to be there for the good, the bad, the ugly, the completely putrid and repulsive.

I hope the meat isn't rotten. I hope we're okay. Well, I'll see what the urgent care is and see. everyone next time next week, on Tuesday we will have another fancy

fast

food. I have another recipe video next week. Also thank you for stopping by, then you will get as dirty as you want in your kitchen when you have the legendary kitchen towel available. now in

mythical

calm