$6 Sauce Vs. $185 Sauce - VoiceTube: Learn English through videos!

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- It's good to be back, man.
- It's good to have you back.
It's been a long time since we've done "Worth It."
This episode is a little bit of a reunion for us.
- People ask me, "When's 'Worth It' coming back?"
And I say, "I don't know,"
but it's back.
- Yeah, now we know.
- I've actually been away for a little bit.
- [Andrew] That's right.
- Started my own channel, doing my own thing.
You know, it's like when a kid goes
and graduates from high school
and goes to college and is like, trying out new stuff.
- So we're still in high school?
- So we're still in high school.
- You guys are doing the.
- We're fifth year seniors?
- Adam and I have planned a new set of episodes.
We're gonna try some delicious foods
at different price points.
- Whoah, you steal my line now?
- No, no, no, yours is coming up.
This episode, we're featuring sauces.
It's not going to be sauces solo,
like ketchup or hot sauce.
It's going to be dishes where a sauce is a key component
of the dish.
- This is going to be a rather interesting episode.
(upbeat music)
♪ Is it worth it? ♪
♪ Make it worth it ♪
♪ Make it worth it ♪
♪ Worth it ♪
♪ Worth it. ♪
- So Steven, it's been a long time.
Can you please hit me with that "Worth It" opener.
- Let's go.
Today on "Worth It," we're going to be trying
three different sauces
at three drastically different price points
to find out which one
is the most worth it at it's price.
- So our first restaurant is a Oaxacan restaurant
called Gish Bac,
where we're gonna see David and Maria
and learn how they make the most incredible mole.
- Mole, how did I not see that coming?
- Gish Bac serves a couple of different moles
in a couple of different ways.
So you can have it in more of the classic way
where it's cooked with a protein.
You can also have it served simply
over some tortilla chips,
which is how we're going to have it,
but we're also gonna eat it the other way.
(jazz music)
- Gish Bac is a dialect word.
This is the place we come from.
- And what are some examples of
traditional Oaxacan dishes that you serve?
(Maria speaks in Spanish)
The barbacoa,
mole, the coloradito.
Mainly mole and barbacoa are the most traditional.
- I didn't know what mole is until I moved to LA,
you know, five years ago.
What is mole?
- Mole, there is, like salsa,
but it's really thick salsa.
We use different kinds of chilies for each mole.
Because the mole is really thick paste.
We just reduce with chicken broth.
(Maria speaks in Spanish)
- After that you serve it with chicken.
- [Steven] What is the feeling that you have
when you think about mole?
- Well, if you have mole,
well, you feel like you're gonna get a fiesta.
- Party.
- [Steven] Yeah.
- For the chips, kind of mole,
there's coloradito and mole negro.
- [Andrew] The negro has chocolate, right?
- Yes.
Coloradito, that's with chili guajillo,
that's why become red.
Cover the chips with mole negro or coloradito,
and top it with queso fresco.
- [Andrew] Do you have a favorite style personally?
- Mine is negro.
- Negro.
- [Andrew] Negro, yeah. - Si.
(chill music)
- Steven, it's great to be dining with you again.
And how fitting that we're leading into the new season
with an appetizer.
- So do we have a main course and desert this episode or.
- Yes, however the dessert is already here.
This is a special horchata that they make.
Cheers, Steven. - Cheers.
- Whoah, that's nice.
I say negro first.
- I know. - I'm looking at this one.
- I'm getting this one.
- Here's what you want when selecting a chip,
as much coverage with still a clean corner
to grasp. - Clean space to pick.
Oh.
- That didn't happen.
So flavorful.
- Whoa.
- I wonder what chocolate they use.
- I'm pretty sure it's some sort of like,
very unsweetened, raw chocolate.
- Oh, this is the chocolate?
- [Server] Yeah, this is the chocolate.
- What kinda chocolate is it?
- We get this imported from Oaxaca.
- [Steven] Oh, wow.
- [Andrew] Oh, wow.
- Wow.
This is my first time having
mole negro in a restaurant.
I feel like this mole
has now clicked in my head
of what mole should taste like, though.
- [Andrew] So let's try the coloradito next.
- Cheers.
It's interesting how
mole is so earthy.
- Mhm.
A big flavor that's comprised of
many, many, many, many subtle flavors.
Thank you. - Oh, my gosh.
A sauce that can be served across
a multiple dishes, right?
- So now we're gonna try the coloradito with pork ribs.
- [Steven] Ooooh.
- It's so good, Steven.
With like, the fat and the flavor from the meat.
Really amazing.
- [Steven] Let's do the chicken now.
And I'm gonna do it with a tortilla.
- I don't know where we go from here.
I mean, this is like, as good as sauce gets, right?
- I agree.
- Day two of our sauce adventure.
So now, it's that time on "Worth It,"
where we learn something
that we probably didn't need to learn.
- [Narrator] Sauce Fact.
- Gucci Mane famously once said in an interview,
"If you don't got sauce, then you lost,
but you can also get lost in the sauce."
- Right, lost in the sauce.
- The sauce can be
representative of so many things in life.
- Anything can be a sauce that you can get lost in.
- I've definitely been lost in the sauce before.
- For our next sauce, we're going to a place called
Bang Bang Noodles.
- Ooh.
- Yeah, maybe you've heard of them.
It's a hand-pulled noodle business.
They are soon to open a location in Culver City
at the Citizen Market.
And that's where we're gonna be meeting Chef Robert.
Who's gonna be showing us
his tingling cumin dry noodles.
(upbeat music)
- Bang Bang Noodles is basically a concept of
hand-pulled noodles.
It's from Northern China.
I'm trying to bring the actual experience of
hand-pulled noodles from the street to U.S.
You see your noodles being made
and you see kind of like a start to finish process too.
And you're kind of cooking with the actual person.
I want to show that street food can be gourmet.
I do a noodle called Biang Biang Mian.
It's a hand-pulled noodles.
Biang biang's the sound that it makes
when they slap it on the table.
That's where I played off of the name, Bang Bang Noodles.
- And why is that a necessary step?
- Definitely a way to activate
and wake up those noodle.
Basically activate the gluten.
With the sauce, called tingling cumin,
the tingly part is from the Sichuan peppercorns.
I start with whole spices.
I toss the whole spices, like, cinnamon
and star anise, Chinese cardamon
and give them more of a robust flavor.
That sauce specifically highlights like,
Northern style Chinese barbecue.
It's not a very traditional dish,
but it's really a traditional flavor.
The tingly sensation is something that gives you
a little bit of a buzz factor,
which is called ma-la.
When I cook the noodle,
I put the cumin sauce in there first
to have some of the dark age vinegar
that I personally think it's a key factor
of Xi'an and Northern style of dishes.
Once I put a little bit of the chili oil,
that chili oil brings more of a body to the actual sauce
and it kind of marries it up too.
The traditional way to do it is lamb.
I finish it off with a little bit of a cabbage,
green onions and cilantro
and a little bit of a pickle
because there's obviously a lot of spices involved.
And I want to basically give you a little break.
- When we do eat the food,
we're both wearing white here, as you can see,
do you have any recommendations on like,
maneuvering it so that we don't spray or spot ourselves?
- Oh my God, I wear black.
I just wear black and I wear an apron.
(group laughing)
If you have a little tail on your noodle,
you might want to be careful.
- Bang Bang Noodles.
Let's go.
I am supremely excited for this meal.
- Are you ready to eat?
I wanna pull mine up too.
I'm scared here.
I'm gonna,
- You got a bunch of lamb in there too?
- Oh, oh.
- You know what's not allowed?
Saucing my shirt.
- Cheers. - Cheers, Steven.
(lively music)
Oh yeah.
That's nice.
- Ever been in Disneyland, and they'll like,
run that back, you know,
like, California Adventure, run that back.
Hold up.
- When you get there early enough
and you can just stay on the ride.
- Mhm.
- The sauce is incredible.
It has a nice, like, adhering quality to the noodle.
It's got like, body chewing.
- Wow.
Wow.
- Here's the other thing I just noticed about
this noodle style and wearing a white shirt.
I want to eat this bowl of noodles,
in like, 20 seconds.
In order to avoid splatter, you have to lift more slowly,
and so the benefit of wearing a white shirt
is that it slows down your meal,
prolongs the enjoyment.
- Oh.
So you would actually recommend
wearing a white shirt when you go
eat these noodles. - Yes.
- I just realized the texture that this gets for me.
It's the same satisfaction I get
when there's a perfectly cooked boba.
QQ, man.
This is super QQ.
- You know how I know a sauce is good?
When I want to keep recoating the thing in its sauce.
Like, oh.
- Oh.
- That's what I get, okay.
- [Steven] Cucumber break.
- Love that. - Wow.
- I love that.
This is like sweet and refreshing.
- Yeah.
- With a little bit of spice.
This is like, primarily spice.
- The word he used in the interview, by the way,
I've never heard Sichuan described as a zap and a buzz.
Like, those two words perfectly encapsulate
the type of spice that Sichuan peppercorns,
oh no.
My pants.
I see more stuff coming.
- It's a new dish right here.
It's actually called Xi'an tomato dry.
- [Steven] Ooh.
- [Chef Robert] This is a dish that I think
a lot of people are experiencing Xi'an.
It has a highlight of fresh flavors.
The heavy cumin, the heavy spicing
is great with a barbecue flavor.
But if you're gonna go for the noodle dishes,
it's really like tomatoes and bok choy.
- Before we get to our final sauce,
we're gonna stop for a little sauce interlude.
So we've had two savory sauces.
I thought it'd be nice to have a dessert sauce.
- Ooh.
- We're gonna go to
Hilltop Coffee and Kitchen
to have their beignets with berry sauce.
The beignets here are fried to order.
Yeasted dough, ice cream scoop, fryer, two sauces.
Sauce is just an omnipresent thing.
Once you start thinking about it,
you can't not have sauce.
- [Steven] It's everywhere.
- I'm gonna start with the berry sauce.
How about you?
- I'm gonna pour my sauce on top of the beignet.
- That's why I like eating with you.
- Why?
- Because you do stuff that I would never do,
but I'm glad to see it.
(cheery music)
- That's amazing.
All right, now, a little Nutella sauce.
- I mean, per usual,
the sauce is the star.
- Before our final sauce,
Sauce Fact. - Sauce fact.
- The five French mother sauces
are essential staples in classical French cuisine.
Sauce Quiz. - Oh no.
- Can you name the five French mother sauces?
- Oh no. - Oh no.
- I don't think I can.
- One of them is espanole, right?
Is a mornay one of them?
- It is not.
A mornay, - A béchamel, a béchamel,
a béchamel.
- Béchamel is one.
- No, it's the roux.
- No, roux is a base component of a béchamel.
- Beurre sauce.
- You want me to just, - Beurre mont,
buerre,
buerre blanc.
- No.
There is a tomato.
- It's just called tomato?
- It's just called tomato.
- I got.
- Hollandaise.
- Ahhhh. - Ahhhh.
Of course.
- Last one is described as a blonde sauce.
- Velouté.
- The sauces were named by the chef, Escoffier,
who is also known for modernizing French cuisine techniques
in the early 1900s.
- Speaking of Escoffier,
our last restaurant makes a dish
that is a version of a dish from Escoffier's cookbook.
So we're on our way now to see Dave at Pasjoli
and learn about this pressed duck for two.
- Wait, you're saying, pressed, duck.
Like? - Yes.
They have this device that's actually
from the era that is like a mechanical crank
that compresses the duck carcass
to secrete a juice that becomes the sauce.
- What?
- [Andrew] Yeah.
- They're going to squish a duck?
- Yeah.
- And we're gonna drink the juices?
Wow.
(lively music)
- Our goal was an upscale French bistro,
which has kind of evolved into this Parisian style bistro,
but we're very much looking through the lens of
Southern California.
The name of the dish, we'll say it's the duck press,
but it's essentially the unbled duck that is pressed.
And then you make a sauce out of
all of the drippings from it.
We basically looked at the Escoffier cookbook,
which is a very loose, loose framework
of a recipe and said,
"How do we modify this to work for us?"
The general premise behind the dish
is to utilize the entire bird.
We bring in whole ducks,
we immediately remove the heart, liver and lung
and than set 'em aside.
We take the whole bird.
We remove the wings, the neck, the legs.
We brine the legs and then separately brine the body.
And we let it air dry for 12.
Once it's dried, we stuff it with butter,
thyme, garlic, shallot, rosemary.
Then we roast it.
Heavily caramelize the skin, but it's always very rare.
We return the heart, liver, lungs back into it
while it's still warm so it's temperate.
Tableside, we remove the breasts,
those go back to the kitchen
where they finish cooking them,
while I cut up the body
out the kitchen, in front of the diner.
The body goes into the press.
Basically you fill this thing
with the cut-up duck, body parts.
And in our case, it's the duck
with the heart, liver and lungs.
So it's like the rib cage,
the wing bones sometimes go in there
and you just crank it down
and all the juices from everything that's in that press
come out.
- We've been doing this show for 10 seasons.
This is, I think, the most involved dish
I've ever heard of?
Is it worth the time?
Is it worth it to you?
- If it wasn't, we wouldn't do it.
Separately in a pan, toasted black peppercorn,
add the cognac, flame it off, add the burgundy.
Let that reduce.
Add the duck jus.
Reduce that, press all the juice out of the body,
the raw innards with the partially cooked body.
And then you melt that into the jus.
The sauce itself is also challenging
in the sense that it has a very finite life.
Once you start the cooking process,
once you start coagulating those proteins,
unless you remove heat and stop the cooking immediately,
it will over cook.
From the moment you get it,
to the moment you finish your course,
that sauce is constantly changing.
If you think about a piece of meat, when you cook it,
it goes from rare to medium rare,
to medium, to medium well, to well done, right?
And it has that progression of blood red through gray scale.
The sauce does the same thing,
because you're essentially cooking the juices
that are coming out of the meat
the same way you'd cook the meat.
So we basically cook this sauce to medium rare.
- This sauce is medium rare.
- That's the goal.
- I never considered that that term
would be applicable to a sauce.
That's amazing.
- Natalie, as our sous chef,
does a lot of the prep behind the scenes on the duck.
She's gonna be plating all the things.
So you'll get the roasted duck breast with the sauce,
duck lake bread pudding,
based off of a weird section in the Escoffier cookbook
that talks about savory puddings.
Then the salad, with a vinaigrette
made from the drippings from the duck and duck skin.
Traditionally, the salad would be the closing
'cause it's to lighten it up.
We're a small bistro, not a fine dining restaurant
where you have hours at the table.
We just want to give you everything
and take the pretense of
"You have to do this, and you have to do that"
and just say, "Do whatever you want."
If we did it right, it all works.
- I don't think I've felt this giddy
eating a meal on "Worth It" in a long time.
- Yeah, it's been a minute since I was this excited with,
- Anticipation.
Medium rare sauce.
- Cheers, Steven. - Cheers.
- It's so, not as heavy as you expect it will be.
- Yes.
- It's so, like, bright.
- It's actually very drinkable.
- Super drinkable sauce.
- Who's drinking their sauce these days?
- When the sauce is good, you know?
It's funny.
You really do taste the minerality of blood in it.
- [Steven] The color looks different on the plate
than in the bowl.
- [Andrew] A little bit, yeah.
- [Steven] Is it changing?
- It's for sure changing.
Get the hell out of here.
- Sorry.
- It's tasty.
- It is.
The flavor's evolving.
Why don't we go to the bread pudding next?
- Okay.
- [Steven] Savory pudding. - [Andrew] Wow.
- [Steven] Oh, whoah.
- This is not what I was expecting inside,
but it's like, kind of a meat pie.
(cheery music)
- As daunting as French cuisine can be sometimes, to me,
it's like, what are these words?
How do you pronounce them?
Do you need to add like, the little (French "on")
in, you know, when you say something.
I have eaten a beef stew.
That is the tie-in for me, like
that childhood stew that my mom made
is like the tie-in to this duck,
put in pie.
- Let's now check in with the sauce.
- Is it different?
- Getting a lot more like gamey-ness to it now.
I think like, those really bright, acidic notes
have kind of mellowed a bit.
And now it's way meatier.
- This is a sauce that is timed.
What other sauce does that?
This was confusing to me because like,
I've never eaten a salad after my meal.
- Really?
- [Steven] This is crazy too, right?
There's like, actual duck in the vinaigrette.
I can't say that word. - Vinaigrette?
- I said, "vinigrette," the first time.
This is duck skin. - Yeah.
- We got Peking duck in here?
I used to think Pecking duck was like,
the most you could do to a duck to extract flavor.
And yet, I was wrong.
- That did just kind of like,
do a little harmonious circle.
- Around the world kind of thing?
- We're now back into the light acidic realm.
- Mhm.
- It's so good.
- All right, Steven.
So, what an episode.
Sauce, who would have thought?
Now that we've done it, it makes a lot of sense, right?
- Yeah.
- So we had the mole on chips at Gish Bac,
tingling cumin dry noodles from Bang Bang Noodles.
And then finally, we had the pressed duck from Pasjoli,
which was one of the craziest food things I've ever seen.
- Literally, duck sauce.
- Before we pick our "Worth It" winners though,
I did want to call out a bonus thing that occurred.
So at Pasjoli, I noticed this bottle on the wall
that was chartreuse, but they had done something to it.
When they have leftover truffle scraps at the restaurant,
they take some of those scraps
and they put it in the chartreuse
and let it age with this alcohol.
Did a little taste test.
Pretty good.
- I actually liked it a lot.
Truffle is a fun ingredient.
- All right, Steven,
it's time to pick our "Worth It" winners.
Now, of course, every location was worth it.
We're merely picking our favorites from the experience.
- What a dilemma we have here.
I think the dish that I personally enjoyed the most,
at its given price point,
- Yeah.
- was the Bang Bang Noodles.
However, this is a sauce episode, Adam.
- Oh.
- And I would not say that that sauce
was the most worth it at its price.
So, my friend,
we're gonna go with the mole at Gish Bac
as the most worth it at its price point.
Mole is a damn good sauce.
Like, we should have a mole episode, to be honest.
- We honestly should, yeah.
My "Worth It" winner is gonna be Pasjoli.
It's just such a unique story
of how this dish came to this specific restaurant
in Los Angeles.
And that whole package, I know it's expensive,
but it really feels like you're getting something
really unique and great.
- [Steven] It is very unique.
And you can't do that by yourself.
You have to go to a restaurant to get that sauce.
- Adam, who's your "Worth It" winner?
- Gish Bac.
- [Steven] Wow.
- That was our "Worth It," sauce episode.
Our next video is going to be whole chickens.
(upbeat music)
♪ Is it worth it ♪
♪ Make it worth it ♪
♪ Worth it, worth it. ♪