I challenged @NickDiGiovanni to the ultimate battle... Who will take the trophy? Your classic gas station foods like Doritos, Oreos, Arizona Iced Tea, Twinkies… vs GOURMET! This one gets intense.
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FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
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Check out MaxJerky here! https://www.maxjerky.com
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SUBSCRIBE and RING THE BELL to get notified when I post a video!
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DISCOUNTS
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WEBSITE
https://www.maxthemeatguy.com/
FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
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Category
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NewsTranscript
00:00We're here with Nick and it's time for another epic battle. Oh my god, it just moved. It's raw
00:06Let's cook now
00:07We've done many battles against each other and neither of us has ever won
00:12But today that changes in front of me. We have two sets of very different food items
00:17One is an assembly of the most gourmet ingredients money can buy from caviar to live lobster
00:23We even have a whole cheese wheel. That is a massive lobster. Remember that time at red lobster?
00:27That's true. It was a little bigger. The second is anything but gourmet a full selection of gas station snacks and food
00:34We have the usual suspects from pickled sausage to twinkies and soda to some of the most wacky items
00:39We could find like pepto-bismol five-hour energy. Don't mind if I do. Wow. Wow
00:46That was a ambitious move. You think so? I might actually get on this. All right
00:50I actually could use this right now. Is he joking with me? I'm not it's been a rough morning. Oh
00:55Now it's time to find out which one of us gets the gas station versus the gourmet
01:01And there's only one way for two grown men to settle this after all this is for ultimate youtube food bragging rights
01:18I think I won. I won. Let's go, baby. All right. Well, I mean obviously i'm going for the gourmet really spam versus caviar
01:24And lobster. I'm gonna be just fine
01:27Okay, nick three rules. The first we both have to make an appetizer and an entree two
01:31We have a one hour time limit three will be judged on taste appearance and creativity and with that let the battle begin
01:39Whoa, whoa, whoa, whoa. Everybody stay calm. What's the procedure everyone? What's the procedure?
01:45One more thing max since you have the gourmet ingredients you have to use the worst cooking equipment possible
01:51What do you mean by that? You have a steamer a clothing iron plastic utensils and a toaster. Thanks sophia
01:56That's terrible. That is that is unbelievable. Meanwhile, nick you have this five-star kitchen at your disposal
02:02All right, guys, let the battle begin
02:05Okay, I don't know what to do right now. I know exactly what to do. I got twinkies
02:10So we have some wagyu a5 wagyu a5 honey buns snowballs. I mean that is the biggest shrimp i've seen in my entire life
02:17Okay, so for my appetizer i'm thinking of doing like a almost like a bacon wrapped shrimp but using wagyu entree
02:23I'm going to use the cup noodles the shrimp ramen for my appetizer
02:26I'll use the bread and for my entree i'll use the cheese from the sandwich
02:30Basically, the only stuff that creates heat is going to be this guy here the iron and the toaster
02:35Will the shrimp fit in the toaster? Oh my oh my god like a glove
02:39I'm going to cut these up into these super nice thin even shards
02:43You're drying out the almost like a crispy prosciutto you could think of it like that because for my entree i'm making a
02:49ramen risotto
02:51This is not going well max, I got an idea
02:54I will give you a semi good knife if you'll give me one egg to use for my appetizer. I need a binder. No
03:01Seriously. Yeah, I really was so confident. I'm running this to the oven. Wow
03:05All right, this is actually going way worse than I thought it would for my bread
03:08I'm going to slice off the crust what i'm going to make for my appetizer is basically a chicken nugget with some other different
03:13Types of meat in there and in chicken nuggets the way to make them juicy is to take bread
03:18Almost like it's bacon and soak it in milk. We're going to wrap. I don't have milk little piece like this
03:23But I do have chicken noodle soup
03:25So I will soak the bread in the chicken noodle soup to make those nuggets nice and moist
03:29Just moisture is all we need and it's going to have a nice chicken flavor max
03:32My offer is expiring in 10 seconds. So I need funyuns skewers. No knife
03:36No, all right, take out the funyuns add the skewers fine done. All right, you can have one egg. Enjoy your knife, dude
03:42What what is what kind it's made of metal? It's better than what you had one funyun
03:46I also need to toast off
03:48Some nuts wait, do you have those skewers? Oh, I don't know where the skewers are
03:52You didn't say I had to find them. You said you had to provide them
03:55If I were a skewer, where would I be?
03:57All right
03:57These nuts are also going to go on the top of my risotto
04:00I'm going to use the powder off of my powdered donut a few more nice thin slices to dust over my peanuts
04:06This looks crazy, but it's going to give that kind of sweet kick. All right, this can go in the oven as well
04:10Oh my gosh, my meat's already curling up in here. This looks amazing. I mean, these are like pretty burnt
04:15Remember that time you made me jerky? Yes, but these ones aren't burnt
04:19All right, you picked a bad piece time to get my cooking appliances started beautiful heat coming off this that'll be great
04:24I gotta find a way to boil water with this somehow. Okay skewers have been located. No, thanks to nick. Thank you
04:30So what we're gonna do is try to get wagyu connected to my shrimp one taquito one buffalo cheese roll almost like a
04:37Bacon wrapped situation one spicy chicken sandwich. Oh, this is like a mcrib
04:42I'm, basically taking all the meat that I have using chicken as my base
04:45And i'm going to make some chicken nuggets use funyuns on the outside for the crust and then i'm splitting open the things like my
04:52Taquito to get the other meat see there's more chicken inside there real chicken inside here
04:57Oh
04:58You don't understand that's real chicken. So to go with my
05:01Wagyu wrapped shrimp. We are also going to dive into this pink pineapple. We're almost like a grilled
05:07Pineapple situation. Should we say toasted pineapple situation? We're going to cut into our pineapple. It's a perfect medium rare
05:14I was given all these tools so i'm going to use them i'm going to season it with salt
05:17Luckily, I got the egg from my bargaining with max. So in i'll go with some ribs now. It's time to start
05:23Grilling chicken burger. We have our beautiful wagyu coated shrimp buffalo chicken taquito meat
05:29We're gonna put this in my precious precious egg and with our pineapple my chicken noodle soup soaked bread
05:34Okay, it's definitely cooking. Hope it's not burning. You hear that sizzle. I don't have any seasonings
05:38I only want to use what I have in front of me
05:40If you look at the ingredients on a bag of cool ranch doritos, there's onion powder. There's milk powder
05:44There's garlic powder a little bit of msg red and green bell peppers. Oh
05:48Oh
05:50Oh my gosh max this smells so good. It looks like ground chicken, but smell smell just smell in there
05:56Smells amazing chicken. Let's check on our shrimp
06:00I'm gonna let this go a little longer. It's going great though time to move on to the main dish
06:05We're gonna be making a pasta and we have to find a way to use this as our cooking surface
06:09I know that guga's had success with it in the past
06:12Wow, what?
06:14I need to find a way to position this so that it can actually be a cooktop a couple upside down bowls
06:19It smells so bad over here. What we're at 30 minutes. Oh mama. That's not good. Okay, nick
06:25I have a huge favor. I need to find a way to dispatch this lobster humanely dispatch the lobster. Can you can you kill the lobster?
06:33Thank you, sir
06:35Are you familiar with these things? You don't know how to use an iron? I don't know how to turn it on dude
06:39What are you doing over there chicken nuggets?
06:41I have a very delicate chicken nugget filling here that i'm trying to shape perfectly. How did guga do this that one time?
06:50Max I think time-wise you're just not you're actually not going to finish. What do you how am I going to cook a lobster?
06:56Put their meat directly on the metal
06:59He's got a point
07:01You know, what's funny is I have boiling water on tap right behind you
07:04I need uh about two tablespoons or three tablespoons of butter in exchange for you can use the boiling water tap
07:10You can take all the butter you need
07:11I would cook the lobster meat on the iron and I would use my boiling water to cook the pasta
07:15This is um, this is not going well and then they come with all sorts of dipping sauces because I got mayonnaise barbecue sauce ketchup
07:24Oh, that's the setting. Oh see we are officially good to go here into the freezer
07:28We go max. Look at my nuggies. I don't even want to look. Okay, we need some lobster meat asap
07:33We're gonna go for just the tail. All right, we're gonna remove the lobster meat only two minutes
07:38Left I can't even get the lobster meat out of the tail. All right, at least we're grilling
07:44Oh my god, it just moved it's moving
07:47You know that's not plugged in oh shit, we're officially in crisis mode
07:51We are not plugged in but we need that to be plugged in that beautiful lobster
07:56Oh, yeah, beautiful. All right. We'll let that sear now
07:58I'm gonna take nick up on his offer for the boiling water for my creamy shrimp ramen risotto
08:04I need the shrimp ramen. I have this one piece of cheese from the chicken sandwich
08:07I have some swiss cheese from the lunchable. This is the biggest pasta the world's ever seen
08:12I have this butter that I took from max. I know the italians say you shouldn't do this, but I got no choice
08:17And then I do not forgive
08:19I hope that's actually boiling water. This cheese needs to be as light and delicate as possible
08:23Oh my god the cheese wheel I needed to melt really well into the risotto at the end
08:28We're gonna add some salt to our pasta water pretty good color on our lobster. Not gonna lie
08:33Oh the guanciale too. We'll dice some of this up. Oh, yeah, beautiful
08:36I need to make my chicken nugget dredge and then in the meantime a few regular doritos
08:41I'm gonna throw this in with our lobster few cool ranch doritos. See if we can add this to our pasta later funyuns
08:46Fritos
08:48Corn. Oh my god. It's corn
08:50Yeah, time to see if we can crack into our cheese wheel this will be for our final presentation
08:57That was some good cheese problem is your water was never boiling so this is my pasta
09:01Uh, it was because look I just took some of this. What see how it's erect?
09:05I have boiling water on tap right behind you. This is not working. So I need to switch out from water and pestle
09:11What would it take for me to just put my pasta in your water?
09:14Literally two minutes not gonna happen. All right. Well, we're gonna have to do it the hard way
09:18What's the hard way the hard way is we're gonna have to cook it on top of the clothing iron
09:21You're desperate look at me right now. Okay, I might have one more deal for you if I can boil my pasta in your water
09:27I'll do anything
09:29Name it name it. Stop saying boil your pasta in my water. Can I use your um stovetop? Yeah
09:36Wow need two eggs if you're not gonna finish i'd rather you make a dish. There's my dredge. I gotta check my nuggies
09:41We officially have our pasta cooking. Let's see how this actually came out because this is this is like make or break time
09:47This is where the rest of my cheese is in these cheese and cheddar sandwich crackers
09:52But just a little bit of that will almost act like velveta. I think that's going to give me this triple blend of cheeses
09:57This is for my special sauce
09:58Let me just make that really fast right now because then the chicken nuggets are basically done chopped onions a touch of relish
10:04Okay, then it's not pretty at all
10:06But a little mustard go with it all of my ketchup about half of the barbecue sauce
10:10And then all of the mayonnaise mayonnaise is a really good base for a special sauce like this
10:15And i've got this kosher pickle
10:17And it's going to be a perfect special sauce with really no compromise. We have our beautiful caviar
10:22This is almost exactly how i'd make it if I was making one for real as we all know
10:25I'm taking my two eggs that i've earned honestly and fairly one egg in the bowl two eggs in the bowl boiling over
10:32It's probably done too
10:34hot
10:35Ramen time now. I actually want to plate my finished dish. Dude. This is working incredibly well
10:40It's kind of i'm encouraging you to think outside the box
10:43Ramen in all right, that should be good
10:48Oh, oh my god, my freaking pineapple is destroyed
10:53That's disgusting
10:54Whatever it is about this taste it. It's the max jerky. It's like caramelized. It's really good. Yeah, it is
11:00It's a little kick. I'm leaving it like this on purpose. Okay, that is my sauce
11:02You saw what I was working with toddler's cooking show or something
11:05Okay, a little bit of squid ink on my pasta and the egg then into the breading
11:10Normally, I would dredge them first in flour then an egg
11:13Then in breadcrumbs. I don't have flour. I'm working with what I got. So I wanted to make a seafood pasta
11:19I'm going to chop up the lobster that we cooked on the clothing iron. Come on nuggies. Come on eight minutes left eight minutes
11:25Okay, we're going to add our beautiful lobster. They smell so good with the breading smell that be honest
11:32They smell like Doritos. This is awesome. Let's go. I'm going to toss my pasta in this beautiful squid ink
11:38Squid ink pasta all over my floor baste them a little bit just uh
11:43Tossing the pasta. Oh my god
11:46All right, we're just gonna plate it
11:49So i'm gonna gently lay down my pasta maxie. You stole my plate. You took one of my plates
11:54I know getting these noodles extremely hot so that I can then
11:57Add this cheese. Do you have a cheese grater?
12:00Actually, i'm not even allowed to use a cheese grater
12:02And then i'm going to use some of the sauce from this campbell's chunky sirloin burger and country vegetable soup
12:07Just a little bit for flavor cheese off. Yeah, nice. Oh, that looks so good a few minutes
12:13Oh mama, maybe just a very premium ingredient can cover up the abomination that happened today
12:20Where's the salt?
12:22Three two one time
12:27That looks so good dick. I feel good about this. Well, you're gonna compliment mine. I have a positive actually positive it is
12:33I don't have to eat it
12:34For my appetizer i've made a potato chip breaded chicken nuggets with some classic special sauce on the side and for my entree
12:41I've made a shrimp ramen risotto which has been topped off with some max jerky crisps as well as some toasted peanuts
12:46Delicious and for my appetizer
12:48We have a beautiful tiger prawn wrapped in wagyu a5 topped with a toasted pink pineapple and caviar
12:54What do I even say about this and for my entree?
12:56We have a squid ink lobster pasta topped with the most fresh cheese and a beautiful tomato sauce
13:02You cooked like you were blind. I couldn't get anything to cook. Well, it may not look pretty
13:06There's only one way to find out how it tastes. All right guys appetizer chicken nugget situation and um,
13:13Lots of caviar listen to that crunch
13:17It's not bad really
13:20Oh the crunch
13:22Tastes like fried artichoke hearts. Yeah, that's all it's missing for me is like the bite because there's no real chicken creativity
13:27That's pretty good seven and a half out of ten. I'll take that. Let's move on to
13:32Max's get a little bit of the wagyu caviar pineapple. Yum
13:36It's amazing. No way i'm serious. Is that a skewer max? Hold on
13:41Did you leave two wooden skewers in there?
13:43Seriously, that's fantastic
13:45I see where you're going with a little wagyu wrap the pineapple charred a little burnt an 8.2
13:49We might have a chance here and time for the main course
13:54Max I don't want to talk about it. Okay, just go. Could you see when you were making this?
13:58Would you like me to make you a bite?
14:00Sure, would you like me to feed you?
14:03There you go. Wow, you get that cheesy sauce noodles are perfect
14:07You get the peanuts and nine and a half out of ten. That's really that's probably the highest score
14:11I've ever received on a noodle dish. What are the black?
14:15Blobs the freshest lobster
14:17this side of the mississippi
14:19Pasta is really undercooked. It's raw
14:24The lobster is really nicely cooked you get a little bit of a sear taste tomato sauce also great the pasta is uh,
14:31A little too rare. Yeah, two and a half out of ten. Sophia. I mean you really tried you really tried and congratulations
14:38Nick this is for you
14:40I won. Well, there it is guys. Congratulations to nick i'll get you next time and we'll see you guys on the next one