I Challenged a MasterChef: $1 vs $1000

Metatube

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.   Check out MaxJerky here! https://www.maxjerky.com ————— SUBSCRIBE and RING THE BELL to get notified when I post a video!  PLATFORMS -Snapchat: https://www.snapchat.com/add/maxthemeatguy?share_id=Nzg2RjE4&locale=en_US -Instagram: https://www.instagram.com/maxthemeatguy/ -TikTok: https://www.tiktok.com/@maxthemeatguy -Facebook: https://www.facebook.com/MaxTheMeatGuy -YouTube: https://youtube.com/c/maxthemeatguy  DISCOUNTS https://www.beacons.ai/maxthemeatguy  WEBSITE https://www.maxthemeatguy.com/  FILMED BY Sophia Greb https://www.youtube.com/c/SophiaGreb —————

Transcript

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

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