So you just saw a bunch of wild footage. You might notice that not all of it is salad and that’s because today we are exploring great salads, and the foods that you eat with them to make them so great. Today, i’m worth it we’re gonna be trying three salads at three draftee different price points to find out which one is the most birthday and it’s bread. This is going to be a giant episode, I mean first off what is a salad fruit salad is it a salad macaroni salad. Yes sadly this is one that I cannot believe we’re doing in a lot of ways it feels like the spiritual successor to our toast video they said we couldn’t do it you know salad who said we couldn’t do it where’s my salad dance you have a salad dance yeah having danced for us in a while Steve you gotta start with plucking the greens plucking the greens mixing the ball mixing the ball our first salad is a papaya salad brought to us by chef plow and chef fern jus of LA’s most celebrated Thai chefs they opened a number of tyrants we’re going to love to eat Thai Bistro here it is the thesis of this video all of the best foods get better when you add a salad much like Adam on this show right because you could have a good meal but you can’t have a great meal without Adam I mean it’s Alex what kind of restaurant is loved to eat we want people to come and eat and feel like this eating at friend’s house is a lot is the more we must sell up in Thailand it’s spicy and sour and sweet I love that today I want to make a medium spicy okay other people who work here just her do you say medium spicy and they were like oh that’s very spicy yeah this way we have the side like tell people that is really hot yeah I want to try your medium spicy okay for the papaya fella he’s have green papaya Thai eggplant is that it’s not the same here the long one the wrong one yeah and crispy cut this more pieces and put in the mortar together with the sauce harm sugar lime juice tamarind sauce fish sauce and parting why is it important to pound it instead of chopping and mixing the ingredients you want a sauce inside the wettable so you’re like crushing the vegetables and then the flavors go in you’re putting forever intuitive vegetable yeah like real spicy and simple but the tent is authentic is it usually eaten as an appetizer or with the meal in estimator we put everything in common good I love that if the food is done bring it out right like no need to wait and so the dish that we’re gonna pair this with is The Crying tiger why is it called The Crying tiger because Eve bond heart still headless ow Oh sounds like a tiger that’s crying right my moms will me like man I don’t know about this story my mom my mom told me like that and then I think we’re also gonna have Jade noodle it’s made from Phoenix and we topping with roasted duck barbecue pork crispy pork awesome and say the heater oh ho baby cute shall I serve you some selfies oh my goodness I’m eating this like pasta that’s a good call you can twirl it up like pasta Cheers that is insanely good it’s lingering yes now tickling the back of my throat the spice yeah a little bit of a you know a lover’s tickle so on the spectrum of tickles this is like a feather not just like the full coochie-coochie-coochie-coo I love the way this days you can’t hold on to any one flavor you’re like yeah tastes a little shrimp then they peanut oh here’s why no it’s a little spicy how do you mean not gonna be the best part of the sound yet the texture the texture yeah let’s try some crying tiger yes that is exactly what I want juicy marinated steak dipping in this very fishy sauce we’ll get in surf and turf here Jade noodle made neuters this is a bitters whoa sorry yeah just seeing the color right now it’s green what I’m going crazy right now but you sound a little crazy this is amazing with this one noodle do I eat the whole thing in one go I mean obviously elbow struggle I feel like I’m gonna regret saying this but I could have had this salad a little bit spicier let’s know some more Chili’s on here so what is this homemade despises scary-looking be careful oh okay haha you are you’re finishing this plate young man alright now we do the Figge right yes we usually grab and make it like a ball and dip well you want spicier right touch no I’m guys there you go whoo-hoo spicy her this is the first time I’ve been at a table where there was beefy steak crispy pork noodles and the thing that’s gone is the salad the salad that was a very unique salad great example of what a salad can be it doesn’t have to have leaves just like this a lot that we made this morning we’re eating ambrosia salad truly one of the most bizarre salads in existence we couldn’t find a place selling it so we had to make our own we actually got the recipe from a former colleague of ours Scott Loy who’s now a producer at the New York Times he grew up eating this he’s a staunch supporter of the Ambrosius salad driving to our next salad location perfect opportunity to try your ambrosia salad it smells delicious it doesn’t sound delicious oh this isn’t like a dessert course I guess pull over and eat this actually liked it a lot you know it’s not that crazy it is a dessert for sure it’s just like all the ingredients of a cake – the actual case sound fact salad fact somebody else’s halifax thank you the literal translation of ambrosial in Greek is immortality it was originally the name used for food that could only be consumed by gods and goddesses in Greek and Roman mythology pretty big praise for this salad sense though I think it’s more that you have to have this strength of a god to eat this as a salad well thanks for chatting Scots we’re headed now to p3 emotes a throwback to our very first episode together this time we’re going to meet with the chef/owner of Petri of Malta Nancy Silverton I am so excited about this Nancy Silverton is a Los Angeles restaurant legend we’re gonna be trying her salad as she put her name on it has to be so good we got to get a little pizza – right it’s a little taste I’m cool with that what makes a really good salad it’s not easy to make a salad people just think of it as tossing but you’ve agreed against together in composing the salads I think each one has to serve a purpose chopped really what you’re eating is a chopped up antipasti tray you’re getting salami pepperoncini onions that salad works because you can get a bite of each ingredient in one mouthful iceberg lettuce and ridiculous I really love always season those lettuces with kosher salt fresh lemon juice toss that sliced provolone or bon Sabine’s sungold cherry tomatoes the yellow super-sweet ones that’s toss with oregano vinaigrette and piled high for the drama right that cell goes by and everybody can say oh I’ll have one of those would you do us the honor of building out a perfect meal with some zipless salad so I think with an old-school chopped you’re gonna go old school huh now put Pizza also know this pizza is named after my son his name is Benjamin and so we call it Pizza Alabama sounds better than pizza all our bad but my son would always order the pineapple pizza and I’m like that is awful how could you do it you know you knew that pineapple came from the can and it was sweet and it had I think Canadian bacon you know but it was really the worst choice so I was determined to make one that I would even like the pizza is definitely the focus of this restaurant and how can he a piece about salad yeah we came back the pizzeria Monza two years ago to the day probably not yeah it’s not completely made that up now we’ve been upgraded to the wine cellar room Cheers mmm a dangerous wine it’s very smooth and I have to deflate salad Mountain a little bit it really doesn’t look like any salad I’ve seen before just the size of the ingredients the density of it it really looks like stuff that fell out of an Italian sub like the color palette here light pastel dish colors I mean look at what I’m wearing Cheers now it’s such a good salad oh it’s not tomato that thing burst like a piece of boba the acidity of this salad is making me want to eat bread and savory stuff next I have like five analogies I could use but they’re all gross count them off it’s like wetting your toothbrush before putting toothpaste on there it’s a must-do if you don’t do it you’re monster number two putting water on a waterslide before you go down you’re asking for your skin to be peeled off if you don’t do that three bedroom activities I’m getting concerned about the lubrication theme of all these comments for I’m done ahead of the pineapple pizza has arrived oh you like that Annie sorry action we’re gone how good the crust is here it’s a great pizza let’s try a little salad break oh hell yeah you get the acidic salad bounce back to your sweet and meaty cheesy pizza listen as a Cavs fan I went through many many years with LeBron James was the only great player on that team and we couldn’t win championship Pizza LeBron but you can’t win the championship with LeBron only no you got to have those salad players so much pressure being a pizza Adam the salad of our team mmm it’s more like the marshmallow I was not expecting Nancy to suggest pineapple and ham pizza we got a pizza to go as well because two pizzas it wasn’t enough one of the quintessential salad and pizza herrings doesn’t have this salad component at all but rather than dressing yes talking about ranch on pizza forgive us a Nancy you want you want emotion I know we’re just dipping go we’re doing this driving the car neaten pizza with ranch I gotta make this mall right there he took Joe’s Shanghai kid hmm I don’t know any almost hurled they’re definitely pretty good I just had a bite without ranch it’s way better got a ranch fact Hidden Valley Ranch is responsible for introducing ranch dressing ranch style dressings are now the favorite salad dressing flavor in the u.s.
To state that you’re the first of anything very impressive we’re heading now downtown to a place called the manufacturing this is a giant complex that has bakeries a couple of restaurants a market space one of the restaurants in that space Tartine Bianco is where we’re going next and we’re meeting up with Chris Bianco one of the creative visionaries behind that space as well as chef de cuisine Camden Hershberger so we’re having egg Liotta a classic Italian steak preparation typically served with a small arugula salad so are we getting a steak or rigging a salad both before or during Robin and with Robin comes Batman that’s right I don’t want to eat bats though or Birds well not like birds is about a brick bat is a mammal they have nipples we’re in the manufacturing built 1917 most recently American about was here before and they manufacture clothes now we manufacture well I guess the earth manufacturers that’s kind of the crux of our work is trying not to screw up what’s already perfect my part of child in my collaboration is really about finding incredibly talented young chefs like chef Camden tortilla Bianco and working with them to being a band not a solo artist today we’re going to be trying this tagliata what is that dish okay yeah uh you know sorry I wasn’t saying that right ya know gee you know many times they slide the G like slice thick but it sounds about 30 ounce bone in New York cut about two inches thick the beef we get from small farms either in Washington or Northern California we grill that over almond wood presented with the bone just in case you want kind of non adapter where Stephen always gnaws on the bone actually it’s recommended yeah okay good I’m glad I’m justified here the salad is constructed seconds before the steak a slice arugula it’s dressed in sherry vinegar olive oil salt and a little lemon juice it has to be fresh because as soon as the salt hits those greens it’s pulling the moisture out through osmosis why arugula it’s nice and peppery what do you need with a piece of protein what do you crave you know for us something bitter something cut back so that’s the job of a salad yes you have the steak that’s beefy and heavy and rich then you have the salad it’s light its crisp it’s a city as we get older I think we realize the secret to any of it because balance yes like when you’re younger it’s volume all I want to do is make it louder and then finally find out what’s the tipping point of volume I think maturing is uh is restraint holding something back enough so people can read that chairs even chairs salads that’s a sick one I know what Adam come here and drink this wine all right let’s bread I wanted the Porsche first look how spongy this is literally incorporated porridge into the dough it’s such a moist crawler is it my first time having Tartine bread Cheers this is Wow the texture is very unique yeah it’s like gummy in a satisfying way hmm we had to start with the bread because tart team famous for their bread they’re baking loaves all day so you had some bread while you wait for your salad to come but of course it’s not the salad that’s taking a long time it’s the giant steak we’re having alongside of it thank you whoa net salad in all fairness the salad is 50 percent of this plate right now cheers take chairs Andrew wow that’s a great salad this might be the best date that we’ve had on the show yeah it cooks your whole mouth it feels like your mouth is drowning in flavor this time I’m gonna follow up with the salad right away I can already feel myself getting ready for the salad yeah that rocks it just kind of like deletes the steak from my mouth so that the next time that I eat it it’s like the first time again steak and salad opposites you my friend are the steak slow rich beefy me the arugula a little bitter a little peppery a nice cut into your sarcastic tone okay yeah I am proud to say I him the salad of this duo if you’re this salad you should be proud Kim did mention the dandelion and celery salad I think Adam should eat that what a wild place that feels like Disneyland for food they’ve paid some watch attention to detail I mean we walked in there and Andrew could not get over how much he loved the chairs there oh my god before we get to our worth it winners three favorite things from today that weren’t salads oh go okay number three the bread at Tartine oh so good number two Scott Lloyd and the ambrosia salad you took us way deep and dark into the salad vortex on that one number one though the sign I’d love to eat that said caution of spiciness what are you okay number three pink milk at love to eat oh yeah that was wild number two the butter swoosh at 13 Bianco it’s stuff like that that just really tickles me and my number one favorite moment from this video that wasn’t a salad is I’ve had your seat heater on for all the car rides so far and you haven’t noticed it’s like 80 degrees today what does your butt feel like right now no it just feels like normal normal hot ass all that being said Andrew which salad was the most worth it to you my worth it winner today love to eat papaya salad bright acidic spicy hearing that people just eat that as their meal with sticky rice I’m gonna start doing that Steven who’s your worth of winter so the tagliata was perhaps the perfect state well that being said my worth winner goes to the papaya salad I cannot believe him saying that cuz I cannot believe I’m agreeing with you Annie make sense Adam who’s your worth a winner Oh with the celery sale oh wow yeah that salad is super good you know in when you’re playing Madden I don’t I’ve never played it okay never mind you
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