- Can I just say, I miss
carbs so much (laughs). Hi, y'all welcome to 2021. Does it feel any different to you? The viewers have requested it over and over and over and over again. So we bring to you today another
episode of "Budget Eats". The theme for our "Budget
Eats" today will be low carb. Low carb is the antithesis
to my whole food existence. I can worship bread all my life. I'm so happy whenever there's bread. Soft, pillowy, dense but light. If you've watched me cook anything, you would know that I love my carbs. I love oatmeal. I love breads. I love sugar. I love fruits. What am I without carbs? What am I without carbs? So having said that this
will be baby's first ride around the low carb carousel. Do not get angry at me if I
trip up and use one ingredient that's not actually low
carb because I don't know. But you know what? Write me down in the comments below and let me know nicely that I (beep). When I think about low carb
meals, I think about keto meals. And I think about cream cheese, meats, nuts, oils, fat, just fat, everywhere. A lot of those things
are not budget friendly but it turns out if you
know, you're not keto, you're just simply low carb. There's a lot of veggies on the table. And you know what? Luckily for me, I found
a lot of good deals. I hit up those dollar bins. I got my dollar bones. All right, so let's see
everything that we got for under $25. Not too shabby. My main worry is that I usually use carbs to manipulate them into different forms. This week I don't have any of those. But working with what we do have walnuts, eggs and cauliflower. Probably can be toyed
around with a little bit. This entire hall was 24.32. I came a little bit under budget, probably should have used the
remaining 50 something cents on I don't know, scallions, but you know, too late, regrets. So for 24.32, here's
everything that I got. We got half a pound of burek cheese. It's a soft crumbly,
creamy kind of cheese. I love it. I don't know what we're gonna
use it for maybe topping. We also have a pound of walnuts from the $1 Wonderland of
three different stores. I got one bag of four zucchinis. I got a bunch of kale. That's starting to yellow a little bit, but you know, the rest of the bag is fine. We can still use it. We got three bell peppers. We got one bag of shishito peppers. I also got one sleeve
of garlic for a dollar. I also got two bags of $1 meat bones. We're gonna make some
delicious broth out of that. We're gonna pull the meat off, reserve it, save it for something. It's gonna be delicious. This week for whatever reason,
cauliflower was expensive. I saw one that was like 5.99 per head. And then I found a smaller head for 1.99. So we got one head cauliflower and we got a bunch of parsley. As far as meats went this week, I really didn't want to buy just meat. I wanted to try Oregon meats because I think they're underutilized. And I think we should
try to incorporate them into our diet a little bit more. With that in mind I got
a pound of chicken hearts and that mysterious package of
spleen, which is very bloody. It's been dripping everywhere in my refrigerator and I'm terrified. And I think we should cook
it today so that blood can stop seeping into
every corner of my house. And the first thing that
popped up when I Googled how to cook spleen, is this
article from the Atlantic. Spleen tastes like the
boiled, grizzly flotsam of a prehistoric monster. Like a fictional character butchered and left to rot in an ogre's cellar. Are you excited yet? 'Cause I am. An ogre's cellar, I've
never have been to one. Found some really good
deals for really sad eggs. Then we got two small
cans of coconut milk. Thinking maybe we can make a
Curry of some sort out of them. And then I got half a
pound of dried soybeans. Yes, I know we're not
using the happiest eggs or the happiest meat,
but we are on a budget and sometimes, life, you just
got to make your compromises. But maybe we should think about what compromises we're making every day. First day is always one
of the busiest days. So we're gonna do a lot of prep today. We are going to be making our bone broth because that has to simmer
for at least six hours for maximum flavor infusion. I want the broth to be
milky and creamy and smooth and silky and flavor blasted. To keep the flavors basic for now, I'm just going to go
ahead blanch the meat. Once it comes up to a simmer, we're gonna dump out the
water, rinse out the meat, fill it with fresh water and let it boil with just a little bit of salt. No other spices needed at this point. After blanching ones, you'll
notice that your second boil will be much clearer to begin with. It's a very good thing. It means you got rid of all
the impurities and the blood. You've rinsed off the meat and now you're starting with
a pure and simple bone broth. As your day progresses and
you see that your broth is getting scummy on top, just scrape that scum off
with a spoon and throw it out. No scum broth. (soft beat music) While our broths are boiling, I'm gonna start thinking
about meal number one. I know that among the low carb crowd, zoodles are a crowd favorite. I don't have a spiralizer. So we're gonna use the next best thing and that's a knife. I'm just gonna make some cranky looking noodles today, Zoodles. And to go with our zoodles, I think we should do
some kale Walnut pesto. We're gonna take half of our walnuts. We're gonna toast them at around 350 for maybe 10 to 15 minutes depending until they're nice and golden. I love it when walnuts
are a little bit toastier than you want them to be because we're putting them in pesto and I want that to be extra, extra toasty. So when you have the kale stems, I'm just gonna trim off the
dirty end of it, like that. And we'll save it for another use. As with all dark leafy greens, I like to give them a second
rinse after I've prepped them just to make sure there's no grit hiding in the curly curly kale leaves. Because grit while good in character is not good in a bite of food. I'm gonna save some of
the smaller leaves of kale for our pesto and the bigger leaves, maybe they can come in handy later. We're also gonna be washing,
rinsing our parsley. I'm going to be stripping
the parsley as well because the tender stems
are gonna be perfect inside this pesto. My favorite way of storing
herbs for best freshness is to rinse them completely clean, shake them dry, and then
put them in a paper towel, lined container or baggy. Just to keep that little
moisture locked in. I'm also gonna go ahead,
rinse off our soybeans, soak them in cold water overnight so that tomorrow we can
use them in something. Our broth has been simmering
for about two hours, I'm going to pull the meat off the bone set them aside for later use. We want the bones to get really soft, give up all of their marrow and flavors but we do not want the meat
to taste completely bland. So that's why we're
picking them off right now. I think we got a pretty good
amount of meat off those bones should make a nice hefty
dinner sometime this week. For our pesto, I'm just
gonna put into my blender walnuts, ripped kale,
all of our parsley stems and a graded clove of garlic. We're gonna throw in some salt drizzle in and a little bit of olive oil until that consistency is
pestowy and then we'll taste it. If you think it needs a
little bit more seasoning add more salt. If you think it needs to
be a little bit oilier, add in a little bit more oil. Or in my case I'm gonna hit
it with a little bit of water to loosen it up so that
we don't blow our budget on olive oil I didn't buy. 'Cause I know you guys are
gonna call me out on that. Aren't you? I'm also going to be adding
in a splash of vinegar for acidity and a little bit
of cracked black peppercorns. (blending sounds) I feel healthier already
looking at the amount of fiber and healthy fats in this. For our zoodles, I'm
gonna wash my zucchini. I'm going to chop off the ends and then I'm gonna slice
them into noodle ESC things. I'm gonna make sure that I'm
peeling off all these spots that don't look so hot. And once the insights
look completely clear and Milky uniform
colored, we're good to go. So like I said, noodle ESC. I think we're testing metaphysics here. In order to inject
maximum flavor in there, I'm going to go with a cast iron skillet, a little bit of olive oil,
a little bit of garlic, a little bit of salt. We're waiting until the
garlic gets nice and golden and toasty and then we're
gonna throw in the zoodles. If you pile too much
on they're gonna steam they're gonna get a little, I don't know. They're fine. They'll be cooked either way. 2020, no, 2021, I'm not picky. As soon as each batch of
noodles comes out of the pan, I'm gonna hit them with a couple
tablespoons of that pesto. While they're warm they will
absorb the flavors way better than if the noodles were cold. And we obviously can't
leave this out, can we? We're gonna add some of this for airing. I'm gonna go ahead and
add a little bit of MSG because the flavor is
just a little lacking. The MSG will give it that extra, you know? And for some added protein
value, I think I'm just gonna serve it with some sunny side up eggs. Aaron. - [Aaron] Yeah. - Le dinner is served. - [Aaron] Cool. - Look at this egg. Look at it jiggle. - [Aaron] Hey June. I heard you made food. - Is this legal? - Like a waterfall. That's a good one. - That's a good egg. Here you go, bud. - Nice, this is beautiful. - Have you ever had zoodles before? Do you like doodles? - No, I hate them. Noodles specifically wheat noodles, are among the best foods in the world. - Correct. - Trying to make something
that imitates them is bound to fail. Zucchini noodles are slimy. They don't have a chew. They basically failed
to impersonate noodles in all the important respects. Like 8.9. - No fricking way. - Yeah, 'cause of-- - You just said you hate zoodles. - Yes, but I'm rating
it for the dish itself. - I mean, the sauce is like
clinging to the noodles. Which I feel like, it's pretty good. - Yeah, that's a good point too. - Ooh, chunky boy for you. Normally I say MSG is
optional, but in this dish I feel like it's a quite crucial addition. Even with the nuttiness of the walnuts and the earthiness of the parsley stems, the flavor just wasn't quite up to par with what I expect out of a tasty meal. So that MSG really brings
everything together. The nuttiness, the nice
sweetness of the zucchini, the yolkiness of the
eggs, and then all of that salty umami goodness just
gets married into one being. I don't know if I would give
myself a nine out of 10, but it's a solid eight out of 10. This bowl of noodles, pretty good. Passable, nice job. To end the night, I'm gonna
put my pesto away in the fridge and then I think we should taste a spleen. Let's see if it does
taste like the gristle of a prehistoric animal
found in an ogre's cellar. I hope you're ready to see some blood. I'm gonna guess this is not edible. You ready to taste this? - Raw? - No. Looks quite weird, doesn't it? It looks like a very shiny tongue. Ooh, gives me the heebie-jeebies. If you happen to know what this is, please let me know down
in the comments below. But I'm just gonna throw
in the cast iron pan and see if it melts. Because if it's fat, we
might as well save it, right? - So this is not even the spleen. This is the (beep)
attachment of the spleen. - Yes, correct. I don't know what that is. No, we're just gonna
hit it with the spleen. It shrinks. Why is everything so
scary about the spleen? Salt. (frying sounds) How much would I have to pay to eat it? - Nothing. - Everything about this terrifies me. (frying sounds) Oh, my God, (mumbles). It smells quite oregamy. - I'll do it. I'm going for it. - Okay. - Is it cooked? Are we gonna die? - June. - Yeah. - That tastes amazing. (screams) Seriously. - Describe the taste. - It tastes like a beef jerky even though I know it's
not beef, it's not jerky. It's like more hydrated beef jerky. It has a really nice, you know, sort of paleo lithic meaty taste to it. Like no gaminess, no weirdness. It's really good. - It is kind of like liver. Ooh, I got a crunchy bit. - Yeah, it's like liver, but
like less strong actually, like less pungent than the liver. - I don't know what the Atlantic
article was talking about. Do we think this is like
a gristly chicharron? - Yeah, I think it's pretty gristly. I'm gonna let you see if
that's chewable at all. - It smells quite nice, like flavorful. - Ooh, okay, that's edible. - I'm gonna keep (beep). Guys spleen, it's the new meat. All that's left to do for us for tonight is to look at our broth. We are approaching our
five and a half right now, I'm thinking the broth
will be sufficiently Milky. So I'm just gonna show
you what it looks like. What you're looking for when
you're making bone broth is not only that that broth
is rich and concentrated in flavor that it almost
looks Milky and opaque, but that your bones are almost
soft enough to break apart under the force of your fingers. That's when you know all
the marrow has leaked into the broth and all the
flavor is in that liquid. They should be soft enough to chew. And if you're a freak like me you're gonna eat those bones, calcium. I'm going to strain out the bones. I'm going to jar up the broth. I'm gonna slide it into the fridge. Once they're a little bit
more room temperature. And I'll see you guys tomorrow. Spleen time. Welcome to Tuesday. I went to sleep at around 4:00 AM and my neighbors started playing
very loud music at 7:30 AM. So that's where I'm at. I'm gonna try and cook
a couple of meals today but first things first let's boil off some of those soaked
soybeans we did yesterday. They look nice and plump and very smooth. So I think what I'm gonna
do is boil half of these and then we're going to
fridge the other half in a jar for later. Ease is the name of the game today. For our soybeans in a pot
of water, I'm gonna salt it. I'm gonna put some black pepper in it. I'm gonna cook the soybeans
until they're crunchy but tender and fully cooked. Once you smell it, go ahead
stir it and pick up one bean, give it a taste. See if it tastes too crunchy. If it's not too crunchy,
you're probably cooked. And I want a little
bit of texture for this because I have an idea in mind. I'm going to go ahead and drain them. Let them cool, set them aside until they're ready for their destination. While the beans are going,
I'm thinking for lunch today we can make some zucchini
cake spleen sandwiches. For the sandwich I'm imagining
that we slice the spleen really thin, stir fry
it in garlic and salt. Whatever spices we want. Set that aside and then we
make our zucchini cakes. The zucchini cakes will
essentially act as buns. For the kale chips, we're
gonna preheat our oven to 325. We're going to tear our
kale into bite sized pieces. Kale chips work best when
they're completely dry. That way they won't steam
underneath the oil covering. So just go ahead and give
them a pat with a paper towel until you know that all
the leaves are bone dry. We're about three cups of packed kale. I use about one tablespoon of olive oil and I'm just gonna use my hands to massage that all the way in. Making sure that every curly crevice is covered with that oil. You can season your kale
with whatever you want but I'm going with about a
half teaspoon of togarashi which is a spicy Japanese
chili pepper blend as well as this Irby
seasoning that Aaron got from his cell phone company of all things. Why? I don't know, but tastes amazing. We're gonna use it. And if you washed your kale
well, which you should have you can give it a taste
right now to see if you like the seasoning,
adjust to your desired taste. and then we'll bake. We're gonna spread it out
on a baking sheet tray and we're gonna bake it probably 15, 20, maybe even 25 minutes depending. The crucial thing here
is you wanna make sure your kale isn't one even layer. This will minimize steaming. It'll maximize crispness. We're gonna be tossing
it every 10 minutes or so keeping an eye on it,
making sure nothing is burnt and then it should come
out crispy and perfect and toasty and delicious. Those are pretty good. Also very spicy. For our zucchini cakes, I'm
gonna take our zucchini, I'm gonna trim away the bad spots and then I'm gonna grate them. Once your zucchini butt looks
like this, please stop grating because you don't want
your fingers in the cakes. What I do instead is pop
it on a cutting board and I trim it into tiny, tiny
pieces to mimic the shredder. And then I'm gonna season them
with a little bit of salt. Toss, toss, toss and let them drain. The salt will draw some moisture, we're going to squeeze
that additional liquid out. I'll also save the zucchini
liquid because you just never know when you might want
some salty zucchini juice. - Nice zucchini juice you got there, June. People in Manhattan would
pay good money for that. - It is a gorgeous color, very green. It looks like a cocktail, doesn't it? - Is it warm? - It's like cucumber juice. - Zucchini juice. - Well? - It's tastes a little salty. - It is salty. - Why is it salty? - I added salt in there
to draw the water out. - Okay. You know, I feel healthy already. (laughs) - Great. (soft beat music) We're gonna season our zucchini cakes with some red pepper, nice tasty. Some of this, some of this,
white pepper, mushroom powder our BFF and steak seasoning. Why not? I have it. My current thoughts are,
wow, this looks very watery. It might not be a bread, but after all it might
just be an omelet wrap. In which case we'll deal with it. Sometimes in life, you make mistakes and just got to carry on with it. First things first though, I
wanna utilize that fat layer on the spleen to coat our cast iron. We're gonna sear our spleen first. I'm gonna trim the fat so
that it's easier to render. There is a membrane
covering in that spleen that might make it hard to
chew or a little bit tough. So I like to slice it on the bias. That way you're cutting
through that membrane. And it shrinks as it cooks, not a problem. For our fat chicharrons, I'm just gonna hit it with
a little bit of togarashi. Once that oil is nice and hot, we're gonna go in with some garlic. We're gonna throw the spleen in. We're gonna let them get nice and toasty a little bit crunchy on the edges. Pull them out, toss them with seasoning and then we'll try to make
this omelet wrap thingy. I'm gonna be using these
spices in our spleen. You can use whatever you like. (frying sounds) And that is pure flavor, baby. Might have over salted it a tad bit, but man, that is delicious. Time for our questionable
zucchini egg wrap. Very interesting. Guys, we have a very structurally unsound zucchini pancake thing going on. And I think what I'm gonna do to save it is just to make like a frittata. I'm gonna dump all of the batter in. We're gonna preheat our oven to 350 and then once it's preheated,
we're gonna chuck that in and just wait until the
eggs are barely set. (soft beat music) Here are kale chips, very nicely seasoned, very nicely crunchy. And here is our garlicky spicy spleen with our zucchini frittata. I put a little bit of
parsley on top, you know, to make it garnishy. Doesn't that look beautiful? Would you pay $20 for this? - So is this spleen, June? - Yes. - Exciting. - Tell me what you think, chef. - Thanks to our preview yesterday I knew the spleen would
be excellent and it is. And this is the zucchini frittata? - Oh, big bite. Okay, wow. - What's the chili powder on this? - Togarashi. - Nice. - It's good, isn't it? - Yeah, this is a great meal overall. - I kind of love the
different textures going on. Like the frittata is very soft and tender almost falling apart,
but it's pretty stable. It's almost like a egg pudding. And then the spleen is kind
of like a tender liver. Like it's not dry at all. It's a very moist liver. It has a very nice earthy
taste, but it's not overpowering in it's organiness. And it's just got like a
nice little bounce to it. It's like a juicy bounce. - I was going to say
everything that you just said exactly the way you said it. - Wow. - Yes. - You know how the zoodles remind you of what you're missing? It's like, oh, these are fake noodles. And they suck, because they're worse. This is just a great meal on sound and it doesn't make me
wish it wasn't low carb. It just is great low carb foods. - That's awesome. Do you have a grade for me? - Good job is my grade. - Do you have a number since
we love numbers as a society? - Good job out of 10. - Are you for real? - No more food for you, go. I forgot there are kale chips. After you eat these can you
actually give me a grade please? - 10 out of 10 for being perfect, minus a two for being over salted still. - These are over salted too? - Oh no, my taste buds are broken. I'm gonna give myself a nine out of 10. - But it is a good meal. You shouldn't be afraid to let
your food stand on its own. - Okay, I just wanted
to use seasonings Aaron. - I know. - It happens, okay? - I'm scared of high blood pressure. The silent killer. - Well, you can stop eating. - The silent killer. - What if I'm actually trying to kill him? Because he's freaking annoying. Probably a terrible way to do it though because I'm also gonna die
of high blood pressure. Believe it or not there's
actually not a lot of recipes for spleen, out of the very
few recipes I did find, I found this Moroccan stuffed spleen. Usually it's stuffed with meat and rice and all of that jazz. But today I think we're gonna stuff it with some kale stems, kale leaves, garlic and chopped up soybeans. I'm a little bit worried because I think the Moroccan version uses
beef spleen which is bigger. Our spleen is quite slim,
quite fragile looking. I don't know if I will be able
to tunnel my way through it with our ripping it apart,
but we'll try our best. This is the perfect way to
use our brook kale stems which I will line up on the cutting board. And I'm gonna chop into very tiny pieces. We're gonna throw that fat from the spleen into our pan, render it. We're gonna fish it out
once it gets crackling then we're gonna throw our
garlic and our kale stems in. We're gonna stir fry that until those look slightly
golden, very, very tender. And then we'll throw in our kale leaves. We're gonna wait until those wilt, get nice and toasty,
glossy, dark foresty green and then we'll throw in
our soybeans also chopped. We're gonna wait until those soybeans get a little bit of color on them and then we're gonna set it aside. Let it cool off. I'm gonna be putting
these flavorful spleen chicharrones back into
that stuffing mixture. And I'll also be adding a teaspoon of this delicious togarashi. And then we're gonna try
to split our spleen open without ripping it completely apart. I basically put about two
tablespoons of filling inside the spleen and
then I tried to squeeze it like you would a sausage
or a tube of toothpaste just to guide the stuffing
into the inner most part of the spleen, but
halfway through it broke. So I don't think this is gonna work. Let me think about this. So I think for the
partially ruptured spleen, I'm gonna tuck the unfilled
tail end of the spleen over to cover that hole. And then for the other one
that I completely destroyed I think I'm just gonna filet it open, lay the filling down
the middle, roll it up and then try to pin it
in place with toothpicks. And then we'll sear and bake and hopefully it'll be kind
of like a sausage thing. I'm gonna preheat my oven to 375. And while that's preheating we're gonna sear both sides
in the cast iron skillet. Once the oven is preheated,
we'll slide it in. We'll let it cook in and
turn our temperature 160. I don't know, we'll see. So I baked the spleens
for about 15 minutes. I took them out, temperature
was well above 160. So I think we're clear. It looks very cooked. It looks very glazey. It looks very caramelized. I cleaned my pan. I dried it out. And then I dry roasted some
of the shishito peppers until they got a little bit blistered. Top them with a little
bit of salt, shook them around the pan so that they
were all evenly charred. And then we're gonna eat the one that I had really botched up, didn't really cut very well. It kind of fell apart and got
crumbly, but you know what? That's what parsley's for. You put enough parsley on top of anything, it starts to look good. The other one actually looks
like a stuffed sausage. I'm pretty proud of myself. That plate is gonna go to Aaron. If you do make this
recipe, please remember to take out the toothpicks
because I almost forgot. And I crunched my knife down to slice it and I hit a toothpick. So be sure that you take
those little skewers out or things might get really ugly. What do you think we have here? - Spleen. - Okay, what else? - Chillies. - Shishito, but okay. - These are chilies. Eat the special one first, the only orange one in the whole bunch. - For you because you're a special. Spicy. - Yeah, it's nice. I love all three variations
of the spleen so far. I think my favorite was still
just the first one we did. 'Cause that reminded me of very primitive, you know, prehistoric food. But this one I think is the
most refined and elegant. - Look at my handiwork, Aaron. - You stuffed it really beautifully. - I know, I'm so impressed.
- And it tastes great, yeah. - What do you taste? What do you think is in there - Right now, I pretty
much only tastes chili because that bite was hot. - The shishitos are kind of spicy and then they're just kind of sweet. - It's a really nice balance. - Is that taste the walnuts? - No walnuts. - No walnuts in this? - Soy beans. - Soy beans? They tastes almost nuty. - Let me show off my plate. The yellow bits are soybeans. - Nice. - I really liked the sweet earthiness of the soybeans in there. The texture is nice too. - Yeah, I really love the
artistry of this dish. It's very well thought out. Well put together, well crafted. - Thank you. - 9.2. - Whoa, thanks chef. - Thank you chef. - That was way higher than I expected. Do I got a Michelin star? - Do you really want a Michelin star? - No, absolutely not, get him out of here. So far I love everything about this dish but it's lacking a little
bit of richness, I would say. - I agree, I don't think
spleen is very fatty at all. There's like none of that fatty richness but we do have something. - Mayo. Now I think Kewpie Mayo has a
little bit of sugar in there but I think it has the
perfect creamy texture to like make this, potentially a 9.3. Look at the beautiful drizzle. This is the world's best Mayo. Kwepie when are you gonna sponsor me? Yes, yes. Okay, that's good, thank you. I love my Mayo. - How much does it improve it? - I think by half a point. - Okay. - At least. What do you think? It's so good. - We both had the same thought - Mayo, man. Mayo saves everything. It's so good. - 9.4. - And thus, we conclude
our spleeny Tuesday. I hope you enjoyed these two recipes and I hope that I survive
until tomorrow morning to bring you yet more, budget meals. Wednesday, I managed to get
eight hours of sleep last night but still somehow feel just as
tired as four hours of sleep. Life, day three, let's
cook some chicken hearts. We still have some of that kale
that's continuing to yellow. So I think what we're gonna
make for meal number four is kale cups with chicken hearts. If you've ever had lettuce
cups, similar idea. For our massaged kale, I
think I'm just gonna dump all of our remaining kale in a large bowl. Top it with a drizzle of
olive oil and then go in with some black pepper and this Irby salt. I think instead of using normal salt, we might as well flavor it a little bit so that there's flavor on every
single element of the dish. So these two will be. You'll notice that the longer you rub them the more transparent the leaves will turn. This is because we're
essentially bruising them by massaging the leaves. The longer you massage them, the more transparent they'll turn and the more tender they will be. Because the chicken
hearts have been sitting in my fridge for about four days now, they're starting to smell
a little, not so fresh. They're definitely not bad but they're starting to
develop a little bit of that like slight marinee fishiness. So what I think I'm gonna do
is rinse them off in the sink, slightly squeeze your chicken hearts dry because that aorta will let in some water. Squeeze that all out. And then I'm going to
blanch them very quickly in salted water. Just so that we can get some
of that impure taste out. After about a minute and a half
to two minutes of blanching, I fished them out. I divided them into two
batches so that we have a little bit for each
meal as is half cooked. They currently smell like the
darkest richest meat chicken. For our chicken hearts sear, I'm going to slice up some garlic. I'm going to cut up our hearts. I'm going to also dice up some
shishito peppers for flavor. I sliced off the fatty ends
with the aorta attached. I'm going to plop these in before I pop in the rest of the chicken
hearts so that they get an extra chance to
crisp up and get toasty. So in a cast iron
skillet, over medium heat we're gonna melt some
of our bone broth fat and then we're gonna plop in our garlic. Wait for that to get a little bit golden before we go in with the shishito peppers. We're gonna let the peppers
get a little bit more wilty, a little bit tender, then chicken hearts. And then when you think
the chicken hearts are maybe about half minute
away from being ready, we're gonna go in with some spices. In my case, I'm gonna go in
with a little touch of salt, some cumin seeds, black
and white pepper and maybe some togarashi on top just
for Aaron's spicy noodles. (soft beat music) Taste pretty good as
is, but I think it needs a touch more salt. So I'm gonna go in with a
little bit of steak seasoning For a little more protein in our cups. I'm going to go ahead and
make some soft scrambled eggs. We're gonna keep this very simple. Cast iron skillet, medium heat, olive oil. We're going to break all
of our eggs into a bowl. We're going to scramble them
with a little touch of salt. We're going to pour that egg
mixture into the cast iron pan. As you know, pull your eggs off the heat way before you think they're done. Especially if you're
using a cast iron skillet which retains a lot of heat. Once your scrambled eggs
are still glistening and a little bit loose
and jiggly transfer them to a cool bowl so that they
don't carry over cook anymore. To assemble our cups, we're going to take a little
tiny leaf of massaged kale. We're going to plop our
scrambled eggs on top. We're going to top it
with more chicken hearts and then a little crumble of cheese. Maybe a little everything
bagel seasoning on top. There you have it, kale cups. - I stuffed it all in my mouth. - Nice. - The massaged kale are cheesy. - Yep. - Eggs. - Soft scrambled eggs, yeah. - Chicken hearts? - Chicken hearts, yep. - And cheese. - And cheese, yes. - And how many carbs are in this? It's fun. I feel like a kid. I think the fact that I'm
spending more time eating it and talking about it, means I like it. - That's good, I like that. - It is kind of mushy. But it's fine. - I think this is maybe
the healthiest thing you've made so far. - They're all healthy. - This one is especially healthy. It's so protein and eggs
and cheese on a bit of kale. It is a 7.8. - The lowest rank. - Well, it's good. - I was not expecting that. - It's not bad, it's good. But you know, it's not great. Is everything you make gonna be great? Are you really upset I
said your food is good? - I just really liked this one. - Okay. - I'm gonna rate it a nine out of 10. - You have to commit to a large bite, a very large bite every
time you eat some of this. But if it was a salad you
could eat it at your leisure. - Did you take two points off
because it's not easy to eat? For meal number five, I'm thinking we do something
with the bone broth. I think we should make a
chicken heart meatball soup. Because I already parboiled the
chicken hearts a little bit. I don't know if their current
form will hold together as a meatball but we're
gonna try our best. For the meatballs, I'm
going to try to food process those chicken hearts along
with some cooked soybeans, grated garlic, dice shishito peppers, (blending sounds) parsley leaves, and some raw walnuts. Along with gochugaru and
some mushroom powder. Just to season it a little bit. We're gonna try to food
process all of that into a smooth-ish paste. And then we're gonna
make some mini meatballs, if the mixture holds. It looks pretty good and
it smells pretty good too. To make our soup even more
substantial for our veggies, I'm going to use the stem and
the leaves of the cauliflower. I like to give the whole head a rinse. And then I trim off
this very bottom portion where it's pretty grody. And then I sliver off the florets from the body of the stock. Then I chop the stock up into
little bite-sized pieces. My original plan for these
meatballs was to shape them and then sear them in the pan before plopping them into our broth. But they're actually quite sticky, almost like the consistency
of pate, so I think we're just gonna go ahead, put a
pot over medium heat, heat up some of our bone broth fat. We're gonna see are some
veggies and garlic in there. If you add the salt, as you
add each additional ingredient each additional ingredient
will get a little bit of sodium on there. As the veggies cook I'll add
in some salt, a little MSG, along with some fennel seeds,
some homemade six spice. The last bit of my ground
Sichuan peppercorns and white pepper. (soft beat music) As soon as I smell the
spices hitting my nose, I'm gonna go in with the broth. We're gonna scrape down
the bottom of the pot to make sure all the foam is being lifted. And then we're gonna wait for that broth to come up to a boil. Because we stewed this
bone broth for so long, there's so much collagen
and gelatin in there and it's basically like chelly. Once we're at a boil we can start spooning our meatballs into the soup. I'm doing about a rounded
heaping tablespoon here. Because the meatball mixture is so sticky, I like to dip my spoons
in cold water first for a clean release. That's pretty spicy. I think those shishito peppers
are so spicy this time. What's going on? I'm not really sure how long
they've been in there for but I think they're really,
really, really cooked. They're very opaque. They're floating to the top. The broth looks flavorful. Everything smells like it's
become married together in Holy matrimony and we are ready to eat. (soft beat music) - June, this is beautiful. Oh my God, that's incredibly good. - That's pretty good. - This is already my favorite
thing you made for the week. - No way. Well, bone broth anything,
I feel like you love. - You've been cooking a lot of stock both for work and just
for your own personal use. And I think this is your finest work yet. - How's the meatball? - Great, because it's chicken
heart and not just, you know standard meatball, the
flavor is more complex. It's not as fatty. It's a very lean meatball. So it's kind of held loosely together. The flavor of everything is great. There's just pure flavor magic this bowl. - Yeah, do you like the soybeans in there? - Yeah.
- Do you like the veggies? - I love everything here. I already know my rating for this. It's a 9.9. - (gasps) What? No way. - It's incredibly good. These are just the most
heart wholesome, heartening soul warming flavors you can have. And the only thing that would make it a perfect 10, wheat noodles. - I like the kick of the shishitos. It's a very nice, mild fragrant kick. It's not overpowering. It kind of lingers around but it doesn't really like beat you up. You know, Aaron just gave out
one of the highest scores ever I think in the "Budget Eats" series. So God dammit, I'll take it. Welcome to today. Today is Thursday. Today is also the day that I
acknowledge and accept that this fatigue will never go away and we shall work through it. Today I'm thinking we
cook our cauliflower. Now, a popular low carb cauliflower dish is usually riced cauliflower and I see great potential for us. However, one of the worst
things about riced cauliflower is when the rice grains are too fine and then they just turn into mush. So to avoid that, I'm
gonna be using a grater. I'm gonna use a box grater. I'm gonna use the biggest
hole in the grater. I'm gonna hope that we end up with like Israeli cous, cous type
size cauliflower rice. And then I think for our
first meal of the day we're gonna do some
cauliflower fried rice. How's that sound? Sounds great, let's go. Let's do this. I need tea. Okay, so the shorter
didn't do as great of a job at preserving that large
chunkiness as I hope, but it's not bad. Ricing cauliflower is a really great idea if you want your entire
apartment to smell like farts. I'm not really sure if this
will make a difference or not but instead of oiling my skillet to fry up the cauliflower rice, I'm
gonna oil the cauliflower rice right now and toss it. I'm also gonna season
the mixture right now with black pepper, white
pepper and ground cumin. I'm going to hold off on
the salt because the salt will draw out the water and I don't really want a soggy
mess in the bowl right now. I think because cauliflower lacks a lot of the fragrant toasty
carby notes of rice, I'm going to go ahead and
make a spiced Walnut topping with our toasted walnuts. I'm gonna take these grinded
in our food processor and then we're gonna toss
it with some seasonings. We're looking for a good
mix of chunkier chunks and finer chunks, or,
you know, just paprika. I'm gonna go ahead and mix
in some dried garlic granules along with some togarashi and MSG. To really meaty up this
cauliflower fried rice, we're going to put in
some of our pulled pork. We're also going to put
in some scrambled eggs. We're gonna top it with
that Walnut topping maybe a little bit cheese on top and I'm hoping it's gonna
be a filling lunch for us. So on a previous episode of "Budget Eats" when I use the pulled pork
from our bone broth bones, people were so confused. There were a lot of comments asking, where did the pork come from? If you couldn't afford that
how did you afford pork? Guys pay attention, we're
moving very fast here. I got the meat from the
bones, dollar bones. Meat, bone, broth. For the pork we're gonna
take our cast iron skillet, we're going to put it over
medium heat, some olive oil and then we're gonna go in with our garlic as well as our diced shishitos. Once those get a little
bit softened and golden, we're gonna go in with some
fennel seeds, some six spice, some ground cumin, coriander,
smoked paprika as well as gochugaru and a little
pinch of Citron peppercorn. And then we're just
gonna stir, stir, stir. And once it's nice and toasty,
we're gonna add in the pork. Everything's gonna marry together. I want the pork to get
a little bit crispy, a little bit golden, a
little bit dried out. Not like sawdust dry,
just like crunchy dry. For the bigger pieces of pork that became a little too unwieldily I
just went in with scissors and chop them all up to the desired size. If at any point you noticed that your pork is sticking to the bottom of the cast iron and you don't want it to burn, turn your heat off layer
meat over that crusty area. And let it sit for about
three to five minutes. The moisture from the meat
will rain down onto that fond. And then after five minutes
you can scrape it all up and get that flavor out of the pan. And towards the end, I'm
gonna go in with a little bit of steak seasoning to
taste, just to make sure that we have a salted
pork, not salty, salted. Once we start seeing some golden almost borderline chary bits, we're good. We're gonna transfer the pork
out of the pan into a plate and then we're gonna
make our scrambled eggs. Let's admire how clean this pan looks. Who needs a non-stick
when you have cast iron. We're gonna scramble three eggs in a bowl until they're well-mixed. Then slide them into the pan. Oh, sorry, the pepper is getting to me. And then we're gonna slide
the eggs into the pan. We're going to go in with our spatula and make sure all the curds
are staying nice and soft. A little touch of salt
goes a long way here. So we're just gonna season
it very simply with salt. For our actually cauliflower rice, I'm gonna go into the pan medium heat, tablespoon of olive oil. We're gonna go in with some garlic, as well as some soybeans,
the soaked ones, raw. We're gonna let those get toasty and then we'll dump in our cauliflower. To really make sure that the
cauliflower has a good chance of getting crispy-ish, we're going to be adding
the cauliflower in batches. My cast iron pan is fairly small. I don't want everything to
be crowding up on each other. Also increases probability of
all the little tiny colonels steaming together, which I do not want. I want crispy. I'm feeling very angry today, anyone else? Once our cauliflower
looks nice and toasty, I'm gonna turn the heat off and then we'll fold back
in our pork and eggs. I'm gonna go ahead and top it
with a little bit of cheese. I'm thinking maybe we
can crush some of those leftover kale chips on top,
as well as some parsley, a little bit of our Walnut topping. This is quite possibly
the weirdest fried rice I've ever seen or made or tasted. (soft beat music) I'm so excited. I feel the love of the universe today. On my first bite, I got
a piece of cartilage. It's delicious. Aaron, I'm so overcome. Aaron lunch. - So this is the meal
that's currently making you cough your guts up. - You know, my spice
tolerance is nowhere near your a gut level, just give me a break. - Okay. - Let me know how you think it taste. - So it's a low carb fried rice. It looks beautiful, I love the colors. This is great. Very positive feedback so far. - Are you meadow commentating
on your own feedback? Positivity. - This 9.1. - 9.1, wow. - Yep. - I wasn't expecting that from you at all. Because your favorite
thing about fried rice is the oily crispy, crunchy goodness. - But the flavors in
this are just so great. - So despite the gochugaru
and the shishito peppers and the black pepper and everything else, not spicy enough for you. That's all, dude, this is okay. - Thank you. - I love the nuttiness of the kale. I taste the Kale's nuttiness more than I taste the walnuts nuttiness which is insane, but
delicious nonetheless. The MSG from the Walnut mixture
is coming right through. The togarashi nice subtle Sesame cake with that chili pepper, hint of spice. The cauliflower is soft and tender. The beans are tender but still got a little
bit of snap to them. And the tender, tender, tender
pull apart pork meat bits are just absolutely delicious in there. This one is definitely a winner. For dinner I think I wanna
use up these coconut milks. Maybe not all of them
because they're quite fatty. Naturally when I think of coconut milk and savory applications, I think Curry. Which is pretty perfect
because I still have some leftover pork from our lunch and I still have cauliflower and I still have a lot of walnuts. I also have those bell peppers. When I bought those bell peppers I thought we could make
some stuffed peppers. Now I'm thinking we can
make some cauliflower coconut curry, stuffed peppers. I'm gonna go ahead and chop these florets into little tiny baby florets. So that we can make sure they fill into our peppers with no problem. I'm also gonna take these
walnuts and food process them into little choppy bits as well. To make our curry, curry flavored, I'm gonna be using this
Thai green Curry paste. Along with this very old, very
frozen jar of lime leaves. I don't remember how old these are. They still sell very good. And then to really punch
up that curry flavor I'm gonna go in with some fenugreek seeds, as well as some black salt. These to make it just curry heaven. Before opening your cans of coconut milk just make sure that you're
shaking them super well. This ensures that the cream
that's separated to the top will get incorporated
into the rest of the cream and you won't have like a thick layer of delicious creaminess on top and then very watery milk on the bottom. Just shake it, trust me. So to make our Curry, we're gonna go ahead use our cast iron skillet
again, over medium heat, A drop of oil and then we're
gonna go in with our garlic and our shishito again until
they're golden stir, stir stir. I'm gonna add in the lime
leaves along with the walnuts and let the walnuts get
a little bit toasty. We don't want them burned just toasty. Then I'm gonna go in with our
curry paste and the fenugreek. I'm gonna serve those around until the pace is evenly distributed and the seeds get a little bit toasty. Once everything is dry and toasty, go in with the cauliflower, along with our black
salt, our coconut milk, I like to let my coconut
milk get a little bit caramelized on the pan, let
it dehydrate a little bit. Let it get gooier, stickier, toastier. Then we're gonna add in as
much bone broth as you'd like. And then we'll toss in our pork. In the meantime, we're
gonna carve the tops off of our peppers and
preheat our oven to 375. Moist, a little bit liquidy and saucy but not at all slushy. To trim the peppers I
like to go around the top leaving a tiny little bit
of a curved edge on top. And then once I have it
cut all the way around in a full circle, I like
to push the stem end into the peppers to break
that membrane connection. I like to keep the tops just
for a little presentation but I also like to trim away the seeds because they're just,
they're not very good eats. If your peppers are even on the bottom and they can stand on a plate
without falling over, great. But if you have a pepper,
that's a little bit lopsided and it's probably gonna topple over and spill all of your contents. Then go ahead, use a sharp paring knife and just start trimming off
a little bit of the bottom without cutting any holes into the pepper. This will level off your
bottom portion of the pepper. Alternatively, if you don't
want to risk puncturing your peppers, you can just
use a smaller baking dish that will pull all of your
peppers together very cozily. This way they won't really topple unless you shake them like this. Don't shake them like this. Go ahead, take out your lime leaves because they're very tough
and you don't want them in your bite and then
fill up your peppers. We're gonna pour a little broth in there to help the pepper steam. I'll see you in an hour-ish. I'm gonna take a nap, good bye. (soft beat music) And because you know that I
hate baking just one thing when I turn the oven on, I
also threw my remaining bones from the broth making
process into the oven to roast for an hour. And guess what? They're like bone snacks now. They're like bone chips. They're so crispy. They're edible guys. This is a bone chip. Are you ready for this experience? Oh my God, what even is this? I'm just gonna say right now that yes, this looks like a graveyard and yes most people would not eat this. But like, why not? It's edible and snackable. Aaron, do you want a bone chip? - I started coughing
just looking at these. - They look like a graveyard, right? It's hot, be careful. Take a tiny bite. - Take a tiny one 'cause I'm scared. - Okay. - Is this safe? - I don't know. I guess we'll see. What do you think? - I think we might find out in 20 years if we get cancer from that. - Okay. - But good luck. - Thank you. Wait, does it taste good? - It's interesting. - Interesting. If you know the answer
to Aaron's question about whether or not we're gonna
get cancer 20 years from now from these, let me know
down in the comments below. Now for our main entree
or rather for our entree, we have our Curry stuffed peppers. I'm a little scared that
I oversalted these again but we'll see, they look
quite wrinkly, quite tender and they smell pretty damn good. We're gonna top them with
our remaining Walnut topping from lunch today, as well
as a little bit of parsley, you know, brightness, color. We love this visual appeal, don't we? So super visual. (upbeat music) He's a wrinkly boy. - Hi June. - Hi. - Did you may make
another delicious treat? - I don't know it might be too salty but it is a stuffed pepper,
which you claim to hate. - But you're so talented,
I might like this one. - It's very juicy. - Yes. Okay, I do you need to cut it. - Do you know how to use
a fork like a shovel? There you go. - I'm a big boy. - Debatable. - Okay, I was a little scared 'cause you kept saying you
felt like you over salted it. But I'm not picking that up yet. - It smells good, you know? - It smells great, yeah. The feeling is great. I feel like the filling
could be additional in of itself, you know? - Do you still hate stuffed peppers? - No. Yeah, I think this one is good. It's so juicy. - The filling is doing a
lot of heavy lifting here. This is another example of good food. That's little carb because
it doesn't remind me that it's low carb when I'm eating it. It's just good food on its own. I think after eating
most of the pepper now and you see how it is pretty salty. I'm not sure it's over
salted, but it is quite salty. I'm gonna give this a 8.2. - Okay, a really big
downfall from lunch today. - June, why do you keep
asking me for my opinions? - The internet loves to hate you. - Okay. - We do anything for
the likes and the hate. - Jokes on them, I love to be hated. - I think I definitely could
have gone a little bit lighter on the Curry paste. I didn't realize how salty
that paste was on its own. And then I added that black salt. My mistake this week
has not been a good week for our blood pressure, but you know what? We'll recover or not, maybe we'll just die and this will be the last
episode of ""Budget Eats"". But I will say the pepper
is super super tender, but it's not like slithery. - That's another thing . You did a good job of roasting it. So it isn't slimy. That's my main problem with
a lot of stuffed peppers is they turn out slimy. - It's got good structural integrity but it's tender and it's not crunchy. I think one hour is the magic time. The filling is pretty
spicy, a little too salty but I like all the textures within it. The cauliflower has a
nice little soft bump. The walnuts are a little
bit more of a bite bump. I don't know where the pork went, but the pork is in there somewhere. - And it's beautiful. Can we appreciate how artistic
June's meals always are? Even if they taste like
(beep) as they so so often do, there still really are (mumbles) - I think it's pretty on target 8.2. I'll agree with that. - Give yourself some credit.
I try to be tough, but for-- - All right, I will. I'll give myself an 8.5. - Okay. - We're gonna go drink lots of water. We're gonna try to get some sleep and I'll see you tomorrow. Hi guys, welcome to Friday. It is gloomy outside and
I'm kind of enjoying it, you know inside out. For meal number eight, I
think we have a lot of eggs and we still have a lot of bone broth. So I'm thinking egg noodle soup. Now you might be wondering
what is a noodle soup and I'm here to tell you that you can make noodles out of eggs. And then we're gonna put
those noodles into broth hence egg noodles soup. The idea of egg noodles is inspired by a Korean dish called jopchae. And it's basically a potato
starch noodle dish served cold with lots of little additions in there. There's often a little
bit of blanched veggies, mushrooms, meats, toss and sesame oil a little bit of honey
sugar and then soy sauce. However, my favorite parts
in that bowl of noodles is often the strips of egg. I guess if you try hard enough you can noodle almost anything. We still have a lot of garlic. I peeled all of them and we're gonna be eating
all of these today. We're gonna be so healthy guys. I'm thinking we slice
up a lot of those garlic and then we can put it in a
pot and fry them up into chips. You think this is enough to keep away all the evil people in my life? And my cast iron pan, over medium heat. I'm just gonna add about two
tablespoons of olive oil. And then I'm gonna throw
my garlic all in one layer and then I'm gonna let them get golden. Once they turn a little bit of color I'm gonna flip them, shake them and just try to keep moving them until they get a little bit crispy. Once you see slight goldening happening, it's really important
that you turn off the heat because the carry over
heat will continue cooking the garlic chips until
they are deep brown. At which point they will
start to turn bitter. So pull up before you think you need to. This is the perfect specimen. And then in that same pan,
after I take the garlic out I'm going to put in some such
as Szeto peppers, soybeans and I'm going to toss a toss
with a touch of soy sauce. Now soy sauce is not exactly low carb but we'll be using such
a small amount of it that I think it'll be okay. Well, let me know down
in the comments below if you disagree. These are going on a medium high heat. I'm tossing tossing, tossing,
stirring, stirring, stirring and waiting for everything to
develop a little bit of char. And then I'm gonna take it off the heat and combine my soy sauce into it. Until everything is evenly distributed. For these noodles I'm gonna
be using six whole eggs plus two yolks. One, I really want that yellow color. And two, I think more
yolks give the noodles a little bit more of a denser consistency which means slightly more bite. Whip it up with a touch of salt and a teaspoon of togarashi for flavoring. I'm going to cook that very thin omelet until the edges start to
peel away from the pan. And then I'm going to try
to flip it very gently. The top of your egg pancake
should look pretty dry to the touch. It shouldn't look like it's still jiggly. Once that surface is pretty
much Matt, we can flip it. Ideally I wouldn't have this
much color on the bottom side, but you know what? It's okay, it's all gonna be okay. Once you flip the pancake, the
other side is only gonna take about 30 to 45 seconds or so. We're just trying to dry
off that top completely and then we're gonna transfer
it to our cutting board. Let it cool. We're gonna roll it up. We're gonna slice it into noodles. I remember when I said earlier you don't need a nonstick skillet, well, you know, sometimes it's useful but like only if you want
perfect looking egg noodles which I don't, obviously. Who cares? In the meantime, while
our eggs are cooking, I'm gonna put it in a pot all
of our broth that's leftover. I'm also gonna be including some of our leftover chicken heart broth that I had. I'll be grating some
raw garlic into the mix. It'll cook as the broth heats up and we're gonna keep it simple today. 'Cause save your energy when you can. (soft beat music) For a little bit of visual
and textual intrigue I'm going to be slicing up
our remaining massaged kale. I made garlic chips. (upbeat music`) What do you think you have there? - Food of some kind. I think you said something yesterday about using noodles or
using eggs as noodles. - Yeah, do they look like noodles? - They do. Okay, those are infinitely
better than zoodles. I don't know why they haven't been used as a low-carb noodle. - They have.
- It's a much better idea. Who did you steal this idea from? - A Korean dish called Jopchae. I don't know how to pronounce it. - Yeah, I was about to be like that. - I don't know how to pronounce it. - Those garlic chips are intoxicating. - There's more if you
want on the cutting board. - When I first saw this dish from afar I didn't see the soup in it
and I thought it was a salad. And I think this is great as both a soup or a salad, honestly. Because everything individually
is really good in here. And is this the last of the
meat scraped off the bones? - There's still more. I'm trying to see if we
can irk out a ninth meal. Do you think I can do it? - I know you can do it. June, making food with leftovers
is like Zeno's paradox. She can always squeeze a
little bit more out of it and never reached the destination. I will give this a perfect nine. (laughs) - You just made me drool. I think these noodles are delicious. The egg noodles are buttery. They got a little bit of a
bounce and springiness to them. The overly toasted parts
really adds like a nuttiness to the egg profile and
then soaked in that broth, it really stands up to all the flavors that's already going on in the broth. What else? The pork, I mean, leftover
pork is always delicious. Wouldn't you say? - Yeah, but we didn't hear is really... It's on like the fifth level of flavor because it's been like, you know - Over and over cooked. - Yeah. - I think all the flavors are fantastic. The garlic chips combined with
the grated garlic in the soup combined with just the
remnants of garlic ghosts passed from all of our leftovers is like quadruple million garlic. I'm gonna give myself,
especially considering that we really pretty much only
use broth and eggs for this and everything else was left over a 9.5. I truly think I exceeded my expectations and that's because I kept
them low to begin with. Do you want to try one? - These look great. Good thing everybody is
wearing masks these days because nobody wants to smell us. - Wear your masks folks. Otherwise we'll come after
you with garlic breath. - And breathe on you. - All right, I think it's time
to see if we can scrounge up a ninth meal out of all of these things. In addition to all of our
scrappy bits of leftovers in terms of raw materials,
all we have left are walnuts. We have toasted and non-toasted,
a can of coconut milk, three eggs plus those two egg whites that I separated earlier. We got about a cup left of cauliflower and a pretty good amount of
Burke cheese and some parsley. Is it crazy of me to think
we can do a low carb crepe? Wouldn't that be good? We can put all of our
leftovers inside the crepe. Save some of those. So we have cauliflower. We have eggs, we have walnuts
and we have coconut milk. What if I just threw all
those things into the blender, blended it up and see if we can cook off that batter into crepes. We have the eggs, so
there's some elasticy there. We have cauliflower, so
there's some structure there. We have walnuts, that's
fattiness and flavor and maybe I can soak up some
of that coconut milk too. If I let it sit long enough,
will it be a cohesive thing? We shall see if I succeed
in making those crepes, we can give all of these leftovers at home just wrap them up and eat them. Kind of like how we did
in the vegan episode, that worked out pretty good, I think. Experiment time, going
with two egg whites, cup and a half of cauliflower. One cup of walnuts, can of coconut milk, maybe two tablespoons cheese. Let's see. (blending sounds) Oh my God, that smells so good. Pretty runny consistency. Obviously there's raw eggs in here. I do not recommend you doing this but I'm gonna do it because
science for you guys. Mild, it's very coconutty, a
little bit of that tannic skin from the walnuts are
peaking through at the end with a little bit of bitterness. For the most part, I'm not
tasting the cauliflower. It's mostly just walnuts and coconut that I'm tasting right now. Now I know I should probably
wait for this to sit a little so the walnuts can get
a little bit hydrated and the whole thing would be
a little bit more cohesive but I just really wanna see
if this will cook or not. So let's try one. I don't think that worked. Here is our sad little pancake. It's very porous. It's very fragile and it's very soft. I think there's way too
much liquid and fat in here. And I really need some sort
of a glue to hold it together. But at this point we don't
have anything starchy. I'm pretty much out of ingredients except I guess I could keep
adding more eggs in here but let's give this a taste first. It smells really good. It smells like toasted coconut. Really soft and mushy,
but really nice and nutty. This is my failed attempt at a
remaining ingredient pancake. It's very soft, it's very
fragile and it's very coconuty. Is it gonna make you gag? I forgot to mention that
Aaron hates coconut, so, oops. Okay, to try to tamper with
the coconut heavy taste. I think I'm gonna pop in some
of these shishito peppers. I'm probably also gonna
pop in our roasted kale to kind of just, you know, eat out that overwhelming
coconut taste for Aaron. I want this to be something
that he can try to eat and while we're popping in all our greens I might as well go in with
our parsley leaves as well. Let's whiz it up, fry up another one see how the structure is. And then maybe we'll have
to add in some more eggs. Technically speaking, I use the
same amount of coconut milk. One small can in yesterday's curry. So if I just add enough flavors
to offset that coconutyness maybe it'll be okay, maybe. We are nice and green. What do we think it's saying? Me too, bud. Me too. Nope, this does not bode well
for me or meal number nine but we might as well
give it a taste, right? Okay, the coconutty taste
is like 80% gone now because what's up at the forefront is that slight toasty fatness of kale. Not bad, tastes really healthy for you. Tastes like a bougie
millennial girls salad twirled up with egg whites and walnuts. Can I just say I miss carbs so much? I think to help the texture along, I'm just gonna start cracking
eggs into this mixture and see if it holds together better. But for now I think the flavor is on a much better track than before. I also just realized that
another potential problem is that the Vitamix is such
a high powered blender. That every time I turn it up to high it's air rating the mixture. Which means that's why we're seeing all those little tiny
fluffy bubbles inside. It's making that structure super airy which means harder to flip, my bad. Should have just used the whisk. Bubbles. (upbeat music) All right guys, you know what? Worst case scenario, we're just gonna eat some very coconutty soft scrambled eggs. Failure, tastes like failure. I kid you not, I'm starting to get a stress stomach ache from this. Guys, life without carbs is so hard. Like life is already hard
don't make it even harder for yourself by not having carbs in it. All right folks, to this bowl of disaster we're gonna grade in some garlic. I'm gonna add in some gochugaru, I'm gonna plop in my two eggs. We're gonna whisk, whisk, whisk and we're gonna hope for the best. And this is it. This is my last attempt, this is everything I got, fingers crossed. (upbeat music) It's a pancakey thing, cohesive. It's not falling apart. And I feel like it could hold as a wrap although it is kind of breaking. Ooh, that structure is a
very interesting looking. I think it probably
has to do with the fact that there were a lot of egg
whites in here to begin with and then we whipped it
super hard in the Vitamix and incorporated all that air into it. So it's almost like sponge. Okay, I think I'm just gonna go ahead and add about a half teaspoon
of baking powder in there to help it lift a little bit more. I'm also gonna go in with a little bit of dried mushroom powder
just to give it that extra. Oh, you know what? Let's put some MSG in there, yes. (upbeat music) While the pancakes are
cooking, I'm gonna be putting all of our leftovers
and scraps on a plate, reheating them so that they're ready to go when these wraps are done. And then maybe Aaron will choke one down and give me a two, a negative two or just, you know, zero,
because like coconut. On our leftover carousel,
we have our soybeans, we have some eggs, we have our fried rice. We have our curry, we have chicken hearts and we have some pork. It all smells pretty good. We've also got the last
bit of our massaged kale. The last bit of our cheese, we got some of this Walnut pesto leftover. We've got some of this Walnut
topping with our togarashi and our MSG and last,
but certainly not least our garlic chips. I think these might be the
saving grace of all of us. Aaron, would you like to try
this disaster of a final meal? - Absolutely. - Okay, let's do it. Okay, so I have some pancakes over there. You can use them almost like injera and if you're been cuisine
just to grab these leftovers. I don't think the pancake
itself is gonna hold. So if you just want to
use the bread to like grab as if we were eating, like tauli. - I will do as the chef suggests. Is the low carb diet for? - No. - That's what I wanna
know after all this week. Do you think you could do
it the rest of your life? - Never in a million
billion lifetimes, no. - Is there coconut? I don't taste it, so it's fine. - You don't taste it at all? I think it looks quite beautiful when I have it laid out on the plate. It almost looks like, I
mean, it does remind me of when we eat Ethiopian food it's just like little
clumps of flavorful stuff. And then you have the bread that you break and then you grab food with. - I feel like every time we
do one of your special weeks we end up with just a mixed plate of-- - It's leftover day, man. - Yeah, but you always make
leftover so presentable. - Did you try the cheese
with the Walnut powder yet? And a little bit of kale. - Yeah, I just ate that bite. - I love this kale,
walnut powder and cheese. Which pancake are you on now? - I don't know, maybe like five. - Wow. - They're pretty light
'cause they're just what? The egg and coconut milk. So I think this week has not
made me any more interested in doing a low carb lifestyle. - Agreed. - But it has showcased your creativity. And the fact it's not just
that you made a low carb week, it said you did it on 25 bucks. - That's true, I sure did. If you don't count the spices and the oil which we're not counting guys. Don't at me, I'm tired. - I'll at June for you. Hey June. - Oh, my God, you're fired. - Nothing here has like blown my socks off or my butt off or my face off or any other part of my body off. I think the closest that came this week that really was just, you know a flavor gazumped was the pork soup. - Is that your favorite. - Yeah, I could eat low
carb food all the time if it was all like that. But the thing is like I said that dish would just
be better with noodles. Carbs make food better. - All right, chef, do
you have a grade for me for this hodgepodge? - Yes for the final
hodgepodge, I give you a 6.66 and that's because June is
devilishly good at cooking. - I was expecting a two, you know? Considering that you spat
the first batch of this out in the sink. - I give you a two for this because you are good at cooking too. Or no, you are too good at cooking, that's what I should have said. - As far as this week's meals go, I think my top three are the kale cups. I absolutely adored those. Like Aaron said, they're basically a salad but they were just so fun to eat. And I love the textures and the flavors and the contrast and everything. I also really love the
cauliflower fried rice with the pork and the eggs. I think it was just a
great bowl to sit down to and sit down to, we don't sit. Really nice and really wholesome and it felt like a complete meal and it felt like it wasn't
too strenuous to make. I think the third place
goes to the egg noodles that we had today. I think the soup and
all the additions on top just made it perfect. It was almost like ramen, but not at all. Well guys, I hope you enjoyed this episode of ""Budget Eats"" this low carb lifestyle is not for me and kudos to all of you
folks who can do it. I know a lot of folks
love the health benefits of eating low carb or eating keto. But for me, I just love
sugar too damn much. I am made of sugar and I
will always be made of sugar. Having said that, I completely
enjoyed this journey because man, spleen who knew? Spleen is awesome. Everybody should try spleen. And also I loved eating my bone chips. I don't know if I'm gonna
get cancer in a few years, but you know like I'm
probably gonna get cancer anyway in a few years. So it's like might as well
get it over with, right? - Spleen is my new favorite meat. - Yeah, me too. As always thank you so much for watching and let me know down
below if you have an idea for the next "Budget Eats". What crazy dietary
restrictions should I follow through next with my 25 bucks? Or is it just, you know
10 bucks next time. In the meantime, stay hydrated, take care of yourselves
and please get some sleep. Get it however you can just
go, go sleep right now. Goodbye. (upbeat music)
