In this video, the hosts start by introducing their mission to find the most worth-it fries at different price points. They begin at a restaurant in Los Angeles where they sample hand-cut curly fries cooked in beef fat. They learn about the meticulous technique and use of beef fat for flavor. They also try a concrete and a strawberry shake at this location.
Next, they travel to Montreal, Canada, where they visit a vegan restaurant called "Love" and try kimchi fries. They discuss the unique combination of flavors and how kimchi complements the fries.
Finally, they head to "Poutineville" in Montreal, known for their gigantic poutine called the "Heart Attack." It's a massive dish with multiple layers of fries, cheese, and various meats. They attempt to eat it but struggle due to its size.
In summary, the hosts explore different types of fries in Los Angeles and Montreal, including traditional, vegan, and over-the-top poutine, each with its unique flavor profile and appeal.
1. The host of the show is trying to find the most worthwhile fries in Los Angeles and Montreal. [Source: Document(page_content="00:00:00.00: today I'm worth it fries why don't you\n00:00:02.49: tell us what we're gonna do today and\n00:00:03.51: address the kind of way\n00:00:04.71: today I'm worried that we're gonna be\n00:00:06.18: trying to three drastically awesome fry\n00:00:07.86: it that pretty drastically different\n00:00:08.97: price points to find out which fries are\n00:00:10.71: the most worth the edits price we're\n00:00:12.15: starting this episode here in Los\n00:00:13.17: Angeles and then later on we're gonna be\n00:00:15.15: going international oh I love it\n00:00:18.66: we're gonna Montreal because we're doing\n00:00:21.36: french fries but we didn't want to go to\n00:00:23.34: France so I went to French Canada next", metadata={})]
2. The host is trying out hand-cut curly fries, which are fried in beef fat and finished with fine sea salt. [Source: Document(page_content="00:01:07.08: the way that we want it today we're\n00:01:08.73: gonna be trying our hand cut curly fries\n00:01:10.62: how do you get to the curly fries shave\n00:01:12.84: I'm just realizing I've never seen a\n00:01:15.03: potato turn into a curly fry it is the\n00:01:17.34: machine that was made for us so we're\n00:01:19.41: gonna put our potato in there so we're\n00:01:21.00: then that's tight do your hand like that\n00:01:22.47: and push hard there you go all of our\n00:01:27.54: frying this kitchen is done in beef fat\n00:01:29.91: beef fat is the classic way of do it is\n00:01:32.28: it all comes down to one thing flavor I\n00:01:34.35: think as a chef there's a lot more\n00:01:36.60: flavor and beef back than in every day\n00:01:38.88: of oil we finish them with fine sea salt\n00:01:40.47: and serve oh I see on every table\n00:01:42.33: there's this seasoning shake yeah it's\n00:01:44.31: the same exact seasoning that we have on\n00:01:46.26: the beef it's kind of our signature", metadata={})]
3. The host is visiting a restaurant in Montreal, Love Love, which serves botanical cuisine. [Source: Document(page_content="00:05:50.57: a little restaurant called love love\n00:05:54.63: we're gonna try some vegan food we had\n00:05:55.81: on vegan french fries first the last\n00:05:58.56: place is definitely not gonna be vegan\n00:06:00.81: at all but this place we're doing kimchi\n