In the colonial times, lobster was seen

as a poor man's food. They called it

cockroach of the sea. Frequently served

to prisoners. Now they're so expensive,

fine dining restaurants don't even put a

price on them. So, how did Larry crawl

his way to the top? Today, we'll take a

look at a bunch of these examples of

glow up. Each getting fancier as we go,

cuz these aren't just a change in

culinary preferences. They're the most

successful marketing schemes in human

history. Started from the bottom, now

we're here.

>> The first ingredient we're showcasing

today is guanchchal, the pork jaw. I

guess the pig is not into look maxing

cuz the jawline is fat. It came straight

from Italian shepherd culture and is

used basically as a preserved

undesirable cut of pork and used anytime

for calories. Because of the heavy

salting, there's no need for

refrigeration either. Cold pan, medium

heat just to let it render the fat out.

The climb from a lowquality farmer snack

to a sought-after ingredient came about

the expansion of Roman pasta culture

with leading dishes like the carbonaro

or amatricana which both uses guanchal.

What we're doing today is the future

canoe version of the amatricana. So if

you're Italian, you could skip to the

3minut mark cover your eyes or don't be

too mean in the comments. We're doing

squid ink which is also an unwanted

ingredient by the fisherman at the time

in the Mediterranean. Now, this briney

black ink is highly steamed in fine

dining and Michelin star kitchens. To

complete the sauce, we'll grate in the

vache rosa, the red cow parmesano. Guys,

check out my tossing. What do you think?

Let me know in the comments. Okay, I'm

going to chill with that. So, the key to

guanchali based dishes is always the

emulsification of the starchy water and

the fat. That's what I learned from

Jamie Oliver, actually. Use the water to

stop the frying. Bit of water. Bit of

water. That water and the fat. That is

what's going to emulsify to become a

creamy sauce.

>> I really do think he's a good chef. It's

just he keeps trying to cook Asian food.

Got to dust it up. And black noodles.

Ready for the bigger better experience.

That is so rich. Not a single gram of

salt in this whole dish, but it's

perfectly seasoned. What's great about

the tomato sauce base, there's this

acidity to cut through the fat from the

guanchal. More sustainable way to eat

guanchali based pasta. There's a word in

Italian called cooina pa symbolizing the

culinary phenomenon in Italy where the

food of the commoners gets to define the

soul of the cuisine. This concept is not

only beautiful but logical. Throughout

history, us peasants had to be creative

with all ingredients. Rich and powerful

people ain't got time to figure out how

to make stuff taste good. They're too

busy doing sketchy stuff on islands.

Next one on the list, falafel is

probably the most fiercely contested

dish in terms of geographical origin.

Every single country in that area claims

it, but according to my research, it

seems to be Egyptian. It started off as

an exclusive food for the streets. Now,

it's made its way into fine dining

restaurants. But the most important

thing about falafel is the global

popularity and the cultural symbolic

value from many Arabic nations. So I

have these soaked chickpeas from last

night. You can't use canned or cooked.

It has to be like dry, raw, and soaked.

Cilantro, parsley, dill, some thyme

flowers. My least favorite activity in

cooking. One small onion, six cloves of

garlic, tablespoon of coriander,

tablespoon of white pepper, tablespoon

of ground cumin, teaspoon of cayenne. I

feel like one of the reason why falafel

has been climbing the culinary prestige

ladder is the popularity of the

Mediterranean cuisine, especially

chickpea being one of the best protein

coming from plant. Speaking of which,

the cultural dominance of the

plant-based diet probably contributed to

the rise of the falafel as well. You

know, now I'm starting to wonder how did

they make falafel in ancient Egypt

without the blender? Do they just pound

it a lot? This smells so Mediterranean

right now. About a teaspoon of baking

soda. You know, a good amount of sesame.

It's interesting to see this chickpea

mixture cuz it reminds me of hummus. And

hummus means dirt because it looks like

it. The root word Hama in ancient Hebrew

means both human and Adam, the first

human. The beautiful thing is that God

created the first human from dirt. So,

hummus tied everything together. You

could even say that chickpeas is the

source of life. By the way, don't fact

check that. Um, I may have just made it

up.

>> NO MORE FALAFEL FOR YOU.

>> And drop it in.

>> Are you dumb?

>> Another version of the story is that

falafel was food for the pharaoh, for

the king, because oil would have been

way too expensive for the commoners at

the time to consume. So, in a way,

falafel started off as luxury, made it

to the street, and came back around. But

this is not likely to be true, though,

according to historians. But what do

they know? Why am I using paper plates?

I'm embracing the street food culture of

Egypt. But in reality, I don't want to

watch any more plates. The frying

process went so much better than

expected. Everything took shape, and it

smells amazing. The heat really

activated the spice. It's pretty much a

salad crumbled up and deep fried. How

can it be bad? Traditionally, we're

supposed to dip it in some spiced tahini

sauce. The calories is a little brutal

there, so we'll just use Frank's.

Homemade falafel is so much better than

anything I've had in restaurants. The

inside is so moist. I had such low hopes

to this dish, both in the taste and in

my execution. What a pleasant surprise.

The untold history of ramen described it

as a humble fuel of the working class.

This is still apparent as in Japan most

ramen shops are in train stations or

near offices like the slot bowl

companies in America. It was never

supposed to be expensive. The first

ramen shop ever to receive a Michelin

star was in 2016. I guess it was a

pretty good year. Tuda in Tokyo marked

the official presence of ramen in luxury

dining. Besides ramen shops, instant

ramen in recent years are also going

wild with luxury packaging and famous

branding. Today will taste maybe not the

most expensive, but definitely the most

innovative and friendly to my Gab diet.

Instant protein ramen. While this will

be my last time buying from Instagram

ads because it told me 3 to 5 days of

arrival time and it took 3 weeks. If

this video doesn't get published in

February, I blame this company. We have

three different kinds of flavors. black

garlic, tom yum, and spicy beef. The

macro is supposed to be really good. 350

calories, 14 g of fat, 29 g of

carbohydrate, 11 of which is fiber, and

28 g of protein, which is insane for a

bag of ramen. Apparently, they're most

famous for their black garlic flavor,

and we're going to do that first. Yes, I

started in cold water cuz it really

doesn't make a difference. It's not like

boiling water will make it healthy.

Wait, but this ramen is already healthy.

Seems like these noodles are a bit more

fragile than the regular ramen. Black

garlic chicken. Oh, by the way, this is

entirely vegan. There's no chicken in

this. I doubt that there's black garlic.

Smells just like the maruchin chicken.

Let's give it a slurp.

The noodle is actually not as fragile as

I expected. The texture has a hint of

that vegan meat we made a couple

episodes ago over here.

And the broth has a medicinal

aftertaste. I don't think I'll buy it

again. I feel just a tiny bit scammed.

We've done oxtail once before in the

beef parts video where I ate testicles,

but this butcher's ways is getting more

unaffordable each day. I shamed my

Jamaican grandma's last time. So, to

make it up to you, I'll take you to see

the best park hunting. Finally got a

bench. Let's rip into it. It smells so

good. Look at that dark, rich braze

oxtail all shredded up. The fat

distribution is about to be amazing. All

right, let's give it a bite.

Jesus. Red wine, spices, pepper, all the

aromatics broken down. You don't even

feel like you're eating oxtail. It kind

of blends into the cheese almost.

Plantain.

The outside gets kind of dried up. So,

it tastes like a raisin. Like a big

banana raisin. Might be the best

plantain I've ever had. Not that I eat a

lot of them, but it's blowing my mind a

little. This whole meal was $28. Going

to have to give a 9.5. I will certainly

be back for this.

Our next ingredient quite literally

climbed to the top. The earliest record

of Esargo traces back to ancient Rome

when lowerass peasants ate garden snails

and the ruling class ate farmed snails

with a fattened diet. And the earliest

recipe written is called lemon or

whatever from the 14th century,

signaling its prominence in French

cuisine. Today we're cooking something

similar to that. Probably the simplest

dish of the day. Starting with a

compound butter, thyme, parsley, half an

onion, tablespoon of sushi vinegar, and

a touch of nutmeg. Nutmeg and snail, two

things I don't want anything to do with.

As Cargo's upper class image is most

likely linked to French old cuisine,

similar to oysters, it was just once a

commoner's protein. The moral of the

story is that French chefs know how to

PR. Main character of the day, two

dozen, very large. This is my first time

seeing snail or cooking with it because

I've never just woke up one day and go I

feel like eating some snails today. That

never happened. Let's take a look.

Oi. Okay, some of that juice just

splashed in my face. It is very large.

Oh, you know what this looks like? Like

a really badly cut shiakei mushroom. I

also got snail plates with the compound

butter. Spread it onto these dishes.

Every hole there's a little bit of

butter. I wonder what was the logic. The

first person who had snails just seeing

them crawling on plants eating leaves.

Let me let me try real quick. But still

better than the first person who drank

milk. That guy's a weirdo. These 400°

oven

for 10 minutes. They might crawl slow,

but they cook fast. You see a little bit

of browning on the side. That means it's

cooked through. Turn on max broil. And

just to give a nice crispy top. All

right. I never thought I'd say this, but

let's eat the snail.

You know, this baked onion, it's kind of

hurting my eye. Snail tastes like the

mixture in between a clam and a

mushroom. It's kind of chewy, but all I

taste is just the compound butter. I

think snail itself might have no taste.

Is that why people like it? So, to take

on this butter, I'll give it a seven. I

would finish it, but I don't think I'll

order it at a restaurant.

I have all the aromatics chopped. For

the meat, we're going to do chorizo and

chicken. Looking kind of purple. Sell by

date is February 24th. And today is the

27th.

M. It doesn't smell that bad. Cut into

large chunks. Oyster. We don't have to

circumcise it. Cut into chunks. Brand

new paella pan. Very flat. Wide opening

to evaporate the water. We're going to

put in a lot of seasoning later. That's

why I'm not doing anything to the

chicken right now. I know now we see

pretty much only seafood paella.

Originally they use undesirable meat

like rabbit beef of cured pork and it's

never supposed to be a fancy dish. It is

like a peasant quick anything put in the

rice type of thing with all the flavor

left in the pan. Start sautéing our

vegetables.

The moisture from the vegetables going

to collect all the fond. Put some

paprika some bay leaf. fresh tomatoes,

which I don't have, but I have some uh

canned tomato puree.

As we start seeing caramelization

happening to glaze it, about a third of

a cup of wine. For the rice, we have to

use Valencia a rose. And the most

traditional way to add it is kind of

like pour it in a crucifixion pattern.

Supposedly, this will give the food some

like good luck, maybe. Not sure if it's

related to Catholicism, but this pattern

definitely looks cool. Like a shield.

That was two cups of rice. We do five

cups of chicken stock, some saffron to

give it that nice herbal flavor as it

simmers for 20 minutes or so. So, it's

been simmering for about six, seven

minutes.

Add in the protein from earlier. Juice.

Take two towels and just shimmy. This

step is to make sure all the rice is

even. So, when it gets reduced down, we

have that classic flat paella look. Not

really working because the meat is too

big. She ain't never said that. Let's

give it another try.

>> Is rising to the surface, absorbed a lot

of the liquids. We're going to nestle

the shrimps in. So, here's the problem.

The center is boiling a lot, and I feel

like the shrimp is getting overcooked

there, and the side pieces aren't

getting any love at all. So, that last

couple minutes, I did on high heat to

let it develop that burnt pieces that

get stuck onto the pan. In Spanish, they

call it the sakurat.

My desire to grate cheese on it is

really high right now. No ligma fork, so

we got to go with the plastic spoon.

Oh, nice. We got some of the sakura

here.

Flavors great. I think the rice got a

little mushy. Maybe we simmeed it for

too long. But this is great for me cuz

last night I went on a date and the girl

was kind of a alcoholic, so I got super

drunk. I'm really hung over right now.

Sukiy rice is a great cure for that. And

the chorizo adds so much flavor. I'm

going give this a nine out of 10. Might

be a little biased though. This is

probably my first or second time having

paella. But um I think it's just a

jumboa and like a slightly less

flavorful jumbo. Yeah, people in the

south do it better.

We don't have to use the exact seafood

listed on the recipe cuz it's supposed

to be like a byproduct fisherman stew.

So we have some manila clams, supposedly

more flavorful east coast muscles. I'll

take out the seaweed from them a little

later. This bag of mysterious white

fish. No label, nothing. It's just fish

in a bag, but it's the cheapest of the

whole store. That's why I grabbed it.

We're going to start with making a broth

and then just put it together into a

stew. One onion, one leak, one bulb of

fennel. The flavors from these three

vegetables going to balance the seafood

very well. Three cloves of garlic, the

dough from the fennel, thyme, rosemary,

bay leaf, parsley,

two fresh Roma tomatoes. Feel like I'm

tending a bar, and we're supposed to add

in some fish bones and shrimp shells to

give it that seafood broth flavor. I

don't have any of those, so I think we

should sacrifice a few to make the

collective.

We'll pour the soup back into the pot.

Once as the stock come into a boil, it

turns into literally the easiest dish of

all time. We just drop everything in.

The volume really grew as the muscles

become erect

and a squeeze of lemon. Uh, usually my

tolerance for bad lemon is really high,

but this one is scaring me a little bit.

Maybe we can try a squeeze of orange

with the broth first.

Wow, so fresh and flavorful. Clam,

shrimp, and some of that mysterious

white fish. All the seafood are sourced

from questionable stores. So, this is

exceeding my expectations. For a good

boy base, the only thing you need to

worry about is making a great stock cuz

once that's established, you can just

toss everything in and it'll turn out

great. 9 out of 10.

Before all macas, nou and places that

look nou but not actually nou. Sushi was

served in the streets. All the fish were

cured, rice was seasoned with vinegar,

sugar, and salt so it doesn't grow mold.

But once Japanese chefs switched from

preserved fish to fresh fish, sushi got

completely elevated to luxury. While I

do very much appreciate the cuisine, my

second date with the alcoholic girl is

to a sushi spot. I am a little scared of

how expensive it's getting. It's a piece

of fish on rice, man. At a certain

point, you got to chill out. Since sushi

originated in the streets, we're going

to keep as simple as possible. Korean

packaged rice. You might be judging me,

but I think these turn out to be better

than the rice I cooked myself from

scratch.

See how nice it look? All right. Wow.

Two tablespoons vinegar, 2 teaspoon of

sugar, one teaspoon of salt. Sushi rice

in under 2 minutes. I'm going to lay

down a piece of nori. Which side is is

the shiny side to the side or the rough

side?

>> Not all bad, huh?

So why did I use the sushi mat?

The future canoe omakas right here is a

signature dish of the new Japanese

cuisine. I think I should submit this

picture to the Michelin Guide and see if

they can award me a star. Earlier you

guys saw that the rice is a little hot,

so I rested it till the rice cooled

down. And it looks like the entire dish

um got better. I think the key to

cooking is just patience. So,

let's give it a taste. Huh.

That's very good. It almost tastes on

par with if I got it from a restaurant.

This was a successful experiment.

Live footage of Future Canoe dropping a

big load of money. Our last ingredient

is the fanciest on the list, and we're

getting it from a super bougie store,

too. Caviar's from sturgeons. The best

of them are from the Russian Caspian

Sea. Sturgeon meat tastes like so

fishermanmen can't sell it. It was once

so abundant that they were seen as

pests, so people would catch them, gut

their eggs out, preserve those eggs, and

serve at local bars as a free snack.

Because of over fishing and habitat

damage, sturgeons in the Caspian Sea are

extremely rare now, directly

contributing to the insane prices of

caviar. Rarity leads to luxury, a supply

demand issue.

I love this bag. I think I'm going to

keep it. The caviar key they gave us.

shiny. And apparently, we're not

supposed to use a metal spoon cuz it has

chemical reactions. I think I got a

pearl caviar set uh for Christmas last

year. And try to see if I can find it.

Oh, here it is. You know, when I first

got it, I thought it's like one of those

look maxing face massager. It's caviar

spoon. This is the smallest egg

I've ever seen.

One time I went to PA's apartment and

his mom made a bunch of bellinis for the

weekend and he just tossed that whole

pan full of bellinis into the fridge. I

went back to New York, came back to

Boston the next week, the bellinis are

still there, but now full of mold and um

he never got rid of it until his mom

visited again a month later and his

whole house smelled like bellini mold.

Yeah. So, making this kind of reminded

me of that

sour cream.

Probably the most expensive dish we've

made on the channel so far. Honestly, it

looks the least appetizing.

Some chives, shallots, whatever. But I

don't feel like preparing them.

Maybe cuz I didn't get the highest

quality. The brininess is a little

intense. It's so fishy. But, you know,

I'm I'm trying my best to enjoy it since

I already spent the money. I I don't get

the hype, bro. A salty surprise in your

mouth. I can get it elsewhere. And this

is not even the top level of fine

dining. I'll show you what the top level

is like.

I really love the packaging of the Dino

Nuggets. Chicken breast, no artificial

flavor, and a great source of omega-3.

If your kids is getting omega-3 from

Dino Nuggets, that's like me eating

grass-fed beef for the greens. Time to

have fun. Let's go with the T-Rex first.

You know, the more I eat it, the more

briny it gets. Now it's starting to

taste like oysters at happy hour right

before they spoil. Maybe I just have a

peasant palette. But this does not taste

good. I guess I just don't belong here.

Let's make a fried chicken sandwich.

Nice. Best dish of the day. Eating dino

nuggets and close my eyes. I can almost

taste childhood memories of my parents

getting a divorce.

Nostalgic. Now, let's get back to the

modern times and make some observations

of what kind of ingredients are

currently stepping into the realm of

luxury. First one being tallow. Up until

5 years ago, I've only heard of tallow

being turned into soap or Bill Burr's

family cooked cubed steak with it. Now,

beef tallow is everywhere. I partly

blame Googa for that. So, I got us a

tub. Let's see what the hype is all

about. I totally did not expect this

container to be this huge. What am I

going to use with this neverending Wagu

tallow? I have met people that um rub

this on their face. They're also firm

believers of random cryptocurrency. So,

I'm weighing my options. Is this hogenas

or wagu beef tallow? Smooth. Yo. All

right, let's let's load it up. I'm going

to fry the out of these eggs.

I'm using a long plate because I

hate my pancakes and syrup touch my

savory side of the plate. Like, what are

we doing here? Just trying to enjoy my

breakfast. But the key to solving that

is just to have pancakes last as like a

finishing touch. Take a bite of the

bacon.

M.

swine fat.

Okay, I have to say the tallow adds kind

of like a layer of animalisticness. Kind

of starting to taste like fried chicken.

I'm surprised that the egg has the

potential to become like chicken. From

looking at our earlier recipes, I think

we can all agree that health trends

sometimes greatly affect the price of an

ingredient. As a lot of you guys know,

my spring semester started and a lot of

my female classmates have been obsessed

with cottage cheese. They put it on

avocado toast and stuff, but recently a

particular type of slot bowl have been

taken over school. My friend Taylor sent

me this picture and it looks like my mom

cooked it. So, let's try our best to

replicate it. See, we're using tallow

again. Keep it keep the continuity

going. With this tallow, we'll sear up

the ground beef exactly how we would in

a taco. It's not Tuesday, but we're

parting up

in my pants.

This is not usually how I eat it,

obviously. I kind of just take the whole

container, blend it with protein powder,

and add an egg to it, bake in the oven

for 5 minutes. It tastes exactly like a

cheesecake. I'm not even kidding.

cottage cheese, taco meat, half an

avocado,

put some sweet potato up there, hand

shredded, and I was told that we're

supposed to top this whole thing with

honey. Again, I don't like sugar in my

food. Like, what are we doing here? I'm

already suffering with the sweet potato,

but uh the most I'm going to do is put

some Mike's hot honey on top of the

beef. Mix it up.

Very well-rounded bite.

I see where it's going for cuz the

texture of the cottage cheese reminds me

of beans and rice. Kind of like a

Mexican bowl. What is the sweet potato

doing here? I'm so confused. And the hot

honey. I think this would be a such a

great dish if it's just regular potatoes

roasted. Frank's red hot. Yeah. Uh 6 out

of 10. But high potential. Besides

health trends, climate change, or a

French chef doing PR, what truly made

these ingredients luxury is their

ultimate uniqueness. unapologetically

standing out from the rest which stood

the test of time. I encourage all of us

to do the same. Stay focused and

grounded in our own path because the

transformation is never about changing

yourself to please others. It's the

inevitable recognition of the hard work

you've been doing every single day. All

right. Thank you.

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