$515 Outback Steakhouse Bloomin' Onion Taste Test | FANCY FAST FOOD

Emily just don't move Emily it feels hot somewhere you're going to be fine it doesn't feel hot you're just scared good ey M our favorite chaotic cook Emily is joining us once again to create the loveliest edible arrangement of all the Outback Steakhouse blooming onion I can hold great Emily no why would I want to inconvenience you but we're making it even fancier and serving it up with a luxurious loaded potato and a wagu porterhouse steak look at my wet potato Sky will we add too much gold dust to our beautiful onion bouquet will we talk within Australia an exent too much today I don't like that only one way to find out so let's get cooking Emily we got a sack full of Outback oh Outback blooming onion to go is wet just like me it's so steamy we got a porter house and a big potato and a blooming onion crack that bad boy open dang hi we're doing Australian accents whole time no I don't like doing I just say it properly nor nor I don't see I can't do it I just immediately turn Southern Emily dig into that blooming onion all right cool um your you seem yeah I know it steams when you get it to go okay normally it's crispy ooh it's soft like a sponge this is not a very transportable food listen when you eat it they wouldn't let us film inside Emily got us kicked out last time well I was the life of the party so I'm Outback don't have chill managers Outback figure it out that's sauce I love it you don't love the blooming sauce no it's sour I just think that it's I want it to be spicy it tastes like they added six too many ingredients to it but I love it you want me to cut you some steak and this look look at this people to eat it like a sandwich no you do seem like somebody who's been kicked out of an Outback before I've never been kicked out of an Outback I'm trying to think of places I have been kicked out of oh this this takes tough I do live but you you frequent Outbacks though right um yes I do I like to go for an afterwork um beverage yeah um and hang out cuz I just I don't know I I like The Vibes eat that I know this we ordered it medium but when you put it in the Box to steam it kind of just becomes well done that is not a medium it is getting steamy in the car are you seeing this the bloom and onion and the St it's like steaming up the C whoever is out there just eating Outback to go in their car I salute you cuz this is not a pleasant experience I bet eating Outback in your car will make people think you need to get arrested oh absolutely Steam on here M yeah and I'm rocking back and forth these that blooming onions oh yeah I love it I love give me that blooming sauce hello Emily I think we should do Australian exits for this whole bit listen earlier in the car I said that we're not doing that although enough Australians deserve it that's what I'm saying here's why unserious people if you've ever seen True Blood what y'all did to the southern accent it's it's unforgivable yeah no there there's some Brits trying to play Americans in sex education and it is wild I thought they were supposed to be like Lithuanian or something whenever you see a southerner being played it's a thing and the accent is insane it's almost always an Australian this is my impression of an Australian doing a Southern accent all right I sorry I said a bad word but that's what you think Americans say just be this is my impression of a 31-year-old man hosting a YouTube cooking show for his career we're going to go ahead we're going to toss all these aliums okay so Emily we got to talk real quick so right now we are making the base for our blo onion we're going to fancify this as much as possible that's why you have fresh Wasabi root flown in from Japan uh it is very much not common in US sushi restaurants most Wasabi that you've eaten is actually horse Rish that has been died green so you're going to take that and you're going to grind it is yeah yeah yeah I didn't know what was saabi was it's a root I didn't know it was a root I kind of thought it was just like a clay I don't know what it was uh take that and you're going to grind and keep that on the keep that on the table and but hold that firm this is so cute it's like a little paddle bend over but I yes daddy okay so you're going to go ahead you're going to grind that the French call this FR or fism you're ahead and just grind that again sounds like something a paddle should do grind that against there in a circular motion until you have likea like a teaspoon a teaspoon half in there what I'm doing I'm creating a spice blend we're making homemade onion powder but we're doing it fancy so we have a lot of different kinds of onions we have leaks we have chives we have scallions we got shallots we got garlic which ision but not onion then we got trying to pay attention to that while I'm doing this do what did I say how many different alion we have gallions and G G gallions is that I don't know this just dehydrated I that just smells like uh what are those crunchy onions that frenches frenches fried onions this is oh my God that's good ooh that's really good when I used to um live off just hot dogs in New York when I lived there um if they had the fried onions I would have them put it on there I'm so mad that there wasn't just a camera crew following you around when you lived in New York man that's a good thing there wasn't I'm adding a bunch of salt to our onion powder and then I'm going to add a little bit of multidex just cuz there might be some residual moisture left over in there multitran is great at soaking up little bit some moisture does it feel like multiex is in everything yeah yeah 100% it's added in so many different uh prepackaged Foods because it prevents clumping from happening it soaks up oils it soaks up moisture it's just good is that what's in those silica packets uh no I think it's silica oh I want to get this to a nice fine dust there we go so we're also dusting up the salt and then we're going to pop it in here and we're going to shake that all over our blo onion this is getting spicy in my nose we said we would never add Gold Leaf to anything on this show because that's such a pop out yeah yeah rule we made after the first episode we added gold leaf to the fancy Big B and people were like it's only expensive cuz it's gold it's like they cost us $8 that's why we're using fake gold this is just food dye and probably grinded up silica packets or silicone oh that's how much did you put in there I did a little oopsy oh yeah that gold than alium uh now it's gallion just going to eat a gold brick at the Spanish gallion gallions I believe were made of solid uh gold from Spain okay that's oh no oh no oh I'm one of those glitter let me let me blend it you have bronz room I'm going to get a rash it's just like in one spot not blendable oh no yes submitted for the approval of the Midnight Society listen we're doing it let's taste it we got to taste it I think this is the best thing that could have happened today look your finger put it in the try my God it's really good it's oh oh no my teeth gold yeah oh nuts I'm not putting that in my mouth we I have fake teeth it's going to go up in the cracks of the fake teeth oh it's creating a oh oh oh you guys oh oh look at my finger I had an unfortunate smelting accident can you do like a little hazy like sexy music with my finger close up like all right so uh veite you ever eat straight veite uh let me try ooh it's really salty it's Hefty it's fudgy it's Sal just like me tast when somebody dared you to to CH like to eat the whole flavor packet of ramen noodles but now it's got like a plastic Tastee too ah God I had Wasabi on my finger and gold and Vite and I'm living right now I'm riding the lightning here dig it off with your teeth oh yeah what is this may this is mayonnaise this is Japanese mayonnaise that I really really enjoy we're going to add some cream free in there we can add more of that Vite I like that baby on there just like the vomite is hitting oh yeah hitting I'm just going to that was a lot thank you so much I'm an aggressive man all right you want try this okay why is it chunky on that side I know oo it's like something I like that veit's adding salt the fresh Wasabi in there I mean that pretty eggy has a kick I think it could use something what do you want a little eggy there's no egg in there I mean there's like a little Manon but what else what you want I don't know more you know what I think we need I think we need a powder a powder of no Jos Joshua Emily thank you what's your opinion on uh saying Barcelona when you're just not from there I am not the person to ask about Jada dealer aning because I do it all the time I just think it's Dees I do it all the time and it's upsetting I like saying things um like a southerner when I don't know how to pronounce things cuz then it's like that's cute oh she just doesn't know any better so we got parlay view frite we got our Gold alium Dust for the bloom onion oh it's God it's everywhere it's the the herpes of cooking and then we gotona got our beautiful Special Sauce here with the fresh Wasabi vona sounds better coming out of my mouth doesn't it uh we're going to do another thing seeing is we're not just doing the Bloomin Onion and we're doing an entire meal from outbag because if you go in there and just order a blooming onion and drink six Diet Cokes and then eat the whole thing and drink all the Diet Cokes they will think you're weird so what we're doing uh baked potato right baked potato classic side dish no one does it better than Outback except for all the other places that also just throw a potato in the oven uhhuh so what we're doing instead of that we have a giant bubbling cauldron of Wu beef tow right here this is something we ain't never done before but we ask ourselves a question what happens if you use confi which means slowly cooking in a giant bath of fat a whole ass potato and a whole ass thing of wagy beef tall so is that why it's called duck confy like that's the same thing I'm learning comfy means like to preserve so like confiture is the French word for like a jam oh it's a preservation techque that's like Pate right is that what it is and so a lot of this was when uh these cold climate places a lot of hot climate places never developed any sort of shakuri or meat preservation methods because in cold climate climate places animals would die off crops start failing so they need to confy them store them in fat which protected from bacteria herey try this this is real Australian salt from the Murray river which is we that's actually great what's the M River wait wait wait this is so much better than the flaky salt that everyone uses in America we're dumping a bunch of that salt in there but hold on everyone in America uses um Epsom salts no what's it called maldon Malon sea salt this is the lightest flakiest salt and I want to add this to all of my cookies sta good on your mate all I can think about with EPs and salts is the brand that I use and I can't remember it you try remember Emily just don't move Emily feels hot somewhere you're going to be fine it doesn't feel hot you're just scared we don't need to cover this with foil because it's just submerged in fatat does evap is how everyone's going into Parry menopause early so every time I feel something hot I'm like it's here the flashes have begun ow okay so God okay so we have a hot potato covered in fat and what we have here uh Emily open this box smell it show it off to the world okay I'm nervous is it a dead mouse Supple yep you know how we do on fancy Fest I don't like that what you just told me you loved it earlier what oh truffle yes that's what truffle smells like what did you think is that truffle like is the smell that smells like a fermented I'm just covered in fat now where go let's touch this stinky thing touch the stinky thing andrate like a lot of it in there I'm also going to take some Waggy bee fat I just want to get I think truffle and hot fat does really well is that good keep going wait let's let's try let's try let's try it no dude truffle skin is part of it we're going to add some Waggy beef t there and then we're just going to sort of mash I'm going to be honest here you use a lot of wagu beef Tallow a lot of things and I have never ever like the smell of it never lik the smell of it I like this smell more than I like the T um we we the Wy beef Tallow only comes in this size of jar and so we really have to use it it's like when you get a gallon of Hawaiian Punch and then you're just like I am sick of drinking Hawaiian Punch but you keep drinking Hawaiian Punch let's try it let's try it let's try it this is a lot of truffle but I kind of just wanted to create like a truffle paste with the warm fat I don't know what it's going to taste like you going to taste a blind first it's going to be heavy I don't tastes like beef Tallow wow oh that is a heavy truffle flavor we're doing it as I keep moving it around snikes it's pretty good I'm going to cut up some bacon bits uh Emily tell them about the history of mercantilist Economic Policy Louis the 14 rain and mimolet cheese I'm going to change a subject check out J's nasty ass Band-Aid I have a burn that was openly weeping puss okay so in Louis the 14th Rain r like uh late 1600s early 1700s France enacted a mercantilist policy mercantilism is effectively a protectionist form of economic government where you believe that your exports have to outweigh your Imports so all you do is try and produce your own products uh while not importing that many so there were like eum cheese from the Netherlands is super super popular in France right now we need to create our own French version of Edam cheese which is tinted yellow so they initially used carrot juice to dye a new kind of hard cheese but then with Spanish Imports came a Nat seed which is how mimet gets it signature color boom Mr stall AP European History that was up Cardinal REO what I have a question go ahead what was that seed you just mentioned also an seed uh comes from Mexico it's like uh used to make aot paste which you ever got like alpast ask alpastor tacos you're drunk you're eating tacos alpastor the pork pork's kind of red uhhuh that's what makes it red okay you got to just relate it back to drinking you really just got like simplify yeah if you say like if you say tequila I'm like back I'm back in all right now we're going to take a bunch of golden osetra caviar and this is going to go right I don't know on top Emily this I am so freaking stoked to eat this potato you don't even know this is going to be the best part come on come on I don't okay come on come on come on come on come on come on come on you know you want it you know you want it that's pretty good that's pretty good no here we have our w beef Tallow confi potato with white truffle and some bacon we'll get some fresh white truffle on there when we're ready to eat but ready to bloom some onions make some steaks we're not going to drink though we can find something all right got to figure out how to bloom this onion God I hate that I'm St no what's the crocodile D Steve Irwin so yeah he was a real person crocodile dundy is played by an actor named Paul Hogan and my brother once went up to him at a charity dinner and he had a butter knife my brother went that's not a knife and then the guy said leave it mate and my brother walked away so that's a fun little John story steak it's what's for dinner so you going go ahead and season up the steak Emily you're just going to go ahead and do this all yourself there you go look at you go look at you can you crack a bunch of pepper on there we're getting a ton of salt on the steak because piece of meat crack a ton of pepper on there crack ton pepper we have this onion bloomed I'm going to try and toss this in some flour this too much pepper no that's perfect keep going keep going keep going we have our onion bloomed I'm going to it's going to go upside down Emily can you flip that steak and then salt and pepper the other side you saw how much salt I added to it yeah dang this do that same thing we're going to create the wet dredge for our Bloom on ADD we have a lovely this is the point in the episode where Emily and I are just going to talk as overlapping tracks you know we don't shoot this in the same room they just edit us together we record my part and then we add Emily's part in later and no one's in the room with me when they shoot it and I think you could okay Bloom and onions are tough Outback has an entire secret machine not only that they have secret onions and they would not let us buy an onion and if you go tour their facilities in Tampa Florida they do not even allow you to video the machine that they use so today I am the machine and I'm just trying to oh this is not working Tampa Florida is like or just Florida in general is like the Australia of America I'm just going with my yes it is Lawless in Tampa Florida Tampa Florida most strip clubs per capita of any city in America yeah I think if I give it a good jiggle Emily I'm going to jiggle you dust okay what do I do I jiggle dust some flow on top of this as I jiggle this doesn't seem very big I'm going to no no no we got small ones we're going to do a couple of them oh okay there you go keep I don't know it's not working no it's just going to go on the fire we're just going to go on the fire we're stop stop dusting stop dusting oh my God stop dusting I said stop dusting oh I wasn't listening sorry that's why you know I'm just going to go upside down onions going in upside down and now we pray this is this is the only thing we can do we are I only know how to use my stove at home which praying for rain baby I got to wash my hands Emily you just watched that you watch that onion okay my apartment smells like the gas is on the gas is probably on that would explain a lot of things all right fantastic we're going to get a bunch of oil in there and then all take the fat cap of your steak and you want to start rendering that out pan got to be rip roaring hot I'm just okay you stand back you're doing great Emily no why would I want to inconvenience you I'm just going to go ahead check on this onion that's doing fantastic I'm sorry I didn't mean to snap it's okay it gets stressful around this point of every I just felt like a lot of childhood trauma come back oh that's a pretty good sear on that steak fantastic now Emily here no you get you have to do something take this butter and just dump it right next to that steak and start over the whole thing we're basting it in B bourier that is Normandy butter this is that grass-fed cow that deep deep yellow that's pretty I'm a makeup I'm a makeup tick tocker look blumin onion okay hang on it's out in 30 seconds Lum is out in 30 seconds be yeah yeah there you go fantastic now we're going to get this working around we're going to take our basing spoon we're let that melt and then that's going right over that steak that nice foam brown butter we're going to pop this in get up to an internal temp of 127° Let It rest get up to 135 degrees and Emily's going to keep keep on H twerking do you do the Soulja Boy dance no I know that was the big hit song when I was in college and I don't understand the dance all I know is you that thing is that what it is W all right I'm pulling I was more of a dance to Arcade Fire like I'm pulling the blo onion one two how do you do boom look at that blo onion take a little bit of our Gold Dust get that all yeah oh Josh put too much gold powder in there and there we have Lumin steak's going to roast in there we got our potato Emily you ready to eat yeah Emily by golly gosh we did it we got our golden blooming onion with golden alium powdered vomite and fresh Wasabi CR fresh dipping sauce we got our baked potato com feed and wagu beef Tallow with bacon mimolet cheese crem fresh caviar and fresh Albanese Albanian truffles I don't care and our American wagu porterhouse steak but before we eat that we got to eat the old staple yeah a this is how I like my plastic look at the moisture that potato is so wet look at my wet potato potato Sky I don't want to look at your wet potato okay I have a fork as well I've never had a better potato than that oh dang it is good how they make that potato are good it's like the bacon taste is like just seeped into the potato I think it's steamed in there yeah steak's pretty brown I like that are you like a dad where you only order well done at a restaurant yeah just rehydrate an A1 and then of course the bloomen onion that once it steams inside the plastic just becomes oh just a wet mess so this is Perry menopause this is pre Perry minapa ew dude that's a vagina joke I don't have vagina jokes I only have Vagina Monologues oh I'm so excited look at that beautiful glow dust o it's hot hot hot you got o ow ow yeah no this is fresh out of the fryer I just want to get a nice piece but I'm ruining it yeah yeah I don't think you got any onion here let me grab you some onion I got some ah God dang it eat it how ow okay dip dip it in the Vite sauce oh I dropped some in there oh I'm getting it all over the steak oh no our onion is having trouble dislodging o o uhhuh what happen like not bite from now no one can have any after this I'm oh that's so good though oh man there's so much onion Flavor now you know I usually don't like onions cuz I find them to be rude yeah like if you're going to make out with someone but I feel like when you do this to him the offensive what that's right no I agree and you have a right to say that you've had an attitude with us this whole day I'm naming this thing I love a good onion make out what's that what's its name Bridget hey Bridget all right I want to get in the fet here get in this fet see how see how the cook on it is that's a nice medium here you want e that yes please yeah take it yeah I'm just going like a Savage I'm so hungry I ass shed my lunch just to eat this well I messed up because I ate my whole lunch but also wait I haven't tried the potato yet no you okay I've gone FAL I've gone back to man's Natural State just like John Lock said I would who's John Lock U kind of like an OG po iCal philosopher and theorist well he sounds like a blast all right this is the big one cuz we do love that mhm I you know I like the Outback potato better yeah I do too better but the important thing is it costs more uh well which brings me to a question how much was all this so this is $514 no well hear me out hear me out hear me out The blo Onion I mean this cost about six bucks to make the steak was just the price of a steak almost all of our money is in this potato that we all hate I love it I think something's weird about the texture in it that's like it's hella creamy it's too creamy it's too creamy this tastes like a potato this tastes like a bunch of wet hot caviar and bacon wet hot caviar wait what if you put the caviar on the blooming onion no one's ever going to get to try this now I'm so sorry everybody sorry everybody we have more onions you got Bloom them yourself hey Dylan come over here and take a bite of this come on Dy what show the people what you look like wait Emily get some sauce on it you got to feed him feed him like just get some sauce Dylan do you have any food allergies no you got pour pour the I'm trying to I might after this oh he tickles yeah that's that's him right there oh God you know what we made some good things we made some ter terrible very expensive well I mean the steak is outstanding I hope everyone gets to do that please don't slobber on the steak everyone deserves to have some of the steak at the end of the day the important thing is we have half an Outback potato left and that's pretty exciting for us thank you all so much for stopping my you just you are so you were like a deer what's the what's the noise you're like it's a fridge it does that all the time it's the fridge I'm naming you uh hang on the fridge has got to have a name because that was that was a lot that was a lot we're almost done with this and you decided to pipe up at the end huh um Gretchen Emily has a form of cesia where she thinks she can taste people's names well also words Penelope tastes like banana Laffy Taffy we got new episodes coming out every week you know where to find us hit up hit up a social the social media have you heard of it it's the big wave Mike Zuckerberg Harvard student nobody thought he'd make it but look at him now he wanted to rap girls started the Facebook to rap girls social media see you next time bye I love you hey you cook up your own Feast while wearing the mythical kitchen apron available now at mythical.com

Channel: Mythical Kitchen

Views: 370,935

Keywords: mythical kitchen, mythical, chef, josh, scherer, nicole, food, taste test, snack, smash, fears, fancy, fast, recipe, culinary, cooking, cook, bake, baking, mythical chef josh, culinary bro-down, good mythical kitchen

Id: NKjZwiCyPzY

Length: 25min 6sec (1506 seconds)

Published: Thu Dec 14 2023