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  • - Today on Worth It, fries.

  • Why don't you tell us what we're gonna do today

  • in a drastic kind of way?

  • - (laughs) Today on Worth It, we're gonna be trying

  • three drastically awesome fries.

  • At three drastically different price points,

  • to find out which fries are the most worth it at its price.

  • - We're starting this episode here in Los Angeles.

  • And then later on, we're gonna be going international.

  • - Oh, I love it.

  • - We're going to--

  • - [Together] Montreal!

  • - 'Cause we're doing french fries,

  • but we didn't wanna go to France,

  • (laughs) so we just went to French Canada.

  • - Next best thing.

  • - That's how that works, right?

  • - My name is Steven and I like to be even.

  • The only thing that rhymes with Steven is even.

  • You know what, that sucks.

  • Unleavened bread.

  • (laughter)

  • Let's go eat some fries.

  • - That's you.

  • Unleavened Steven.

  • ^(heavy guitar music)

  • ^- Okay, I'm Steven Fretz.

  • ^I am the executive chef and co-owner

  • ^of Top Round Roast Beef.

  • - [Andrew] Tell us about Top Round.

  • - [Fritz] We do roast beef sandwiches,

  • hand-cut french fries, we make our own ice cream custard.

  • Our tag-line is "Chef-driven fast food."

  • - What does that mean for you here?

  • - We take the time to really focus on the technique.

  • And everything in this kitchen is made in this kitchen.

  • Our cheese whiz, our fries.

  • There's a human element to everything we do.

  • And that's the way that we want it.

  • Today, we're gonna be trying our hand-cut curly fries.

  • - [Andrew] How do you get to the curly fry shape?

  • I'm just realizing I've never seen

  • a potato turn into a curly fry.

  • - It is a machine that was made for us.

  • So, we're gonna put our potato in there.

  • So, we're in there nice and tight.

  • Do your hand like that and push hard.

  • (machine whirring)

  • There you go!

  • All of our frying in this kitchen is done in beef fat.

  • - [Andrew] Beef fat is the classic way of doing it.

  • - [Fritz] It all comes down to one thing, flavor.

  • I think, as a chef, there's a lot more flavor

  • in beef fat than in everyday oil.

  • We finish them with fine sea salt and serve 'em.

  • - [Steven] And I see on every table

  • there's a seasoning shake.

  • - [Fritz] Yeah, it's the same exact seasoning

  • that we have on the beef.

  • It's kind of our signature.

  • I recommend putting it on the fries.

  • - What is the goal texture for a really great french fry?

  • - [Fritz] You wanna crispy fry on the outside,

  • and then you want it to be fluffy in the middle.

  • That golden color is what you strive for.

  • People need to understand that this is a live vegetable.

  • Certain times of the year, you'll get a fry

  • that's more golden than a fry that's at the end

  • of the season that has more starch and will burn more.

  • You just have to be aware of the difference

  • in the potato and how it fries.

  • (cash register dinging)

  • - Oh man, what did you order for me Andrew?

  • ^- You have a concrete and I have a strawberry shake.

  • Cheers, Steven.

  • - Cheers.

  • (upbeat disco music)

  • - [Andrew] Oh, yeah.

  • - Oh, that's really good.

  • You should try this, it's real nice and milky.

  • You know, like that whipped cream, that Oreo.

  • - Okay, we're not here for,

  • we're not doing an ice cream video today.

  • - Okay, okay, okay.

  • - We're doing--

  • - [Together] Fries.

  • - My new favorite thing on this show,

  • is when we just say the same thing at the same time.

  • - Ready?

  • Friendship. - Potatoes!

  • - Okay.

  • Look at how fun that is!

  • It looks like a shag carpet, but with potato.

  • - Oh, nice.

  • - It kinda looks like a cursive lower case A.

  • - Cheers.

  • - Incredible. - It's awesome.

  • It's surprisingly--

  • - Fluffy!

  • - Yes!

  • I was gonna say soft, but fluffy is the right word.

  • - (laughs) Adam almost lunged in to eat my fry.

  • You can have it.

  • Should we try a little shake on it?

  • - Yes.

  • I don't know if it's because I know that

  • it's flavored in beef fat, but it tastes meatier.

  • Ooh, okay.

  • - Delicious.

  • Would it be obscene to have a fry in some ice cream?

  • Uh-oh, uh-oh, uh-oh, uh-oh.

  • - Oh no, don't lose it!

  • - That's really, very delicious.

  • Strawberry ice cream on a beefy potato?

  • Highly recommended.

  • - I was recently visiting my filmmaking friend,

  • and he was like, "To be ahead of the curve,

  • do what others won't."

  • And that is what they're doing in here with curly fries.

  • They're getting fresh potatoes from Idaho,

  • cooking it in beef fat--

  • - I like the way you say potato.

  • - Potato?

  • - (laughs) Yeah.

  • - How do you say it?

  • - Potato.

  • - Say potato.

  • No, you're just saying it wrong.

  • Potato.

  • You have to enunciate.

  • - You sound like in the Lord of the Rings.

  • Potatoes!

  • - (laughs) Can we try some of the roast beef?

  • (upbeat funk music)

  • - You wanna just go bite for bite on this?

  • - Go for it.

  • - I'm sad we weren't eating this along with the fries.

  • This is soft and delicious, this is crispy and delicious.

  • This is smooth and delicious.

  • - That is so...

  • - Oh yeah, let me have that back.

  • - Yo, throw some of that on there, here.

  • Boom roasted.

  • - You just, yeah, roast beef.

  • - To Montreal.

  • Which we're going to next.

  • - Little old Canada.

  • - We've traveled here because we've been

  • enticed by a certain dish that we're gonna

  • get to later in this episode.

  • But, before we get there--

  • - You might recall when we had our bagel episode,

  • we learned a little factoid about bagels in Canada.

  • ^- In Montreal, everything bagels

  • ^are called all dressed bagels.

  • - So, we decided to treat ourselves to a little

  • all dress action of our own.

  • - [Steven] Oh, yeah.

  • - I'll give one to this guy, I'll take one for myself.

  • (humming)

  • (humming "The Star-Spangled Banner")

  • Were you just singing the anthem?

  • (laughter)

  • Where are we off to now?

  • - A little restaurant called LOV.

  • - LOV?

  • We're gonna try some vegan food.

  • We had non-vegan french fries first.

  • The last place is definitely not gonna be vegan at all.

  • But, this place we're doing kimchi fries.

  • Let's try it. - Ooh!

  • ^(relaxed jazz music)

  • ^- I'm Stéphanie Audet, I'm the chef here

  • ^at LOV restaurant in Montreal.

  • - What kind of restaurant is LOV?

  • - We're specialized in botanical cuisine.

  • So, we're serving vegetarian and vegan food.

  • Today, I'm gonna make the kimchi fries,

  • the famous kimchi fries.

  • - Was that your idea, first of all?

  • - Yeah!

  • - Okay, and then where did it come from?

  • - I really love fermented foods in general.

  • It's really good for your gut, it's good for your system.

  • All the vegetables from the kimchis are grown in Québec.

  • It's all organic and it's fermented here.

  • I really wanted to place kimchi on the menu.

  • I didn't want to put it somewhere

  • that it will scare customers so much.

  • So with the fries I was like,

  • everybody buys fries, it's super comfortable.

  • And I think our clientele is a little bit

  • (speaking in a foreign language).

  • Like everybody, so it's probably very new to them.

  • - What was that expression you used?

  • ^(speaking in a foreign language)

  • - Mister, madame, everybody.

  • - Oh.

  • - (laughs) It sounds weird!

  • - Like Joe Schmo, Joe Schmo, anybody.

  • - [Stéphanie] And then we add the kimchi to it.

  • After that, we make the sesame mayo.

  • I thicken our house-made soy milk aioli

  • with a blend, in the Vitamix, of miso,

  • sriracha, sugar, garlic, rice vinegar, sesame oil.

  • Then we just squeeze it on top of the fried kimchi,

  • and then it's ready to eat.

  • - [Steven] What makes fries the perfect

  • medium for that kimchi?

  • - Having this umami flavor to the fermented foods,

  • it's a good compliment.

  • You wanna taste?

  • - Yeah. (laughs) - Definitely.

  • - [Stéphanie] Sounds good, huh?

  • (cash register dinging)

  • - Such a cute cutting board.

  • It's like a ping-pong paddle.

  • (clicking tongue)

  • You make a awesome ping-pong sound.

  • - I love how every time we come to a restaurant,

  • we immediately gravitate towards something

  • that the restaurant does not care about whatsoever.

  • - But, they do care about this

  • cucumber black pepper kombucha.

  • - Cucumber black pepper kombucha.

  • - That's what I'm talking about.

  • - Ooh.

  • Cucumber kombucha tastes like delicious pickle brine.

  • - Yeah, if pickle brine tasted good.

  • Sorry for the pickle brine lovers out there.

  • - Okay, sorry, pickle brine does taste good.

  • But, this is like a toned down,

  • beverage version of pickle brine.

  • - Alright, let's dig in.

  • - Do you wanna go fry first?

  • - Fry first, always fry first.

  • Cheers.

  • - Delicious fried potato.

  • - I got a little bit of mayo on mine.

  • - I got a little bit of mayo on mine.

  • A little preview for the main feature here.

  • - Oh, yeah.

  • - Now, I'm gonna go for a fork full.

  • 'Cause I wanna get all these flavors in my mouth at once.

  • Oh yeah, hold on.

  • I'm making a mess.

  • - [Steven] My turn, my turn.

  • - [Andrew] Kim-cheers.

  • Hell yeah, I could crush this for sure.

  • - This is not what you would think is vegan, first of all.

  • - 'Cause usually when I'm eating kimchi,

  • it's with delicious meats.

  • - Yeah, this mayo, aioli, sesame thing,

  • it feels like I'm eating something very meaty.

  • And the potatoes are perfect vessels.

  • - For all the kimchi non-eaters, non-enjoyers out there.

  • You just need to understand that it is a pairing

  • for delicious, hot, savory food.

  • - Yes.

  • - A hot, crisp french fry?

  • Kimchi is perfect with that.

  • - I don't feel like crap after eating these.