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Nick DiGiovanni se penche sur la question de « nid-de-poule ».

Cette vidéo a été publiée sur youtube par Nick DiGiovanni.
mettant en avant « nid-de-poule »:

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À noter, la durée de la vidéo est de 00:24:00 secondes et son titre est J’ai mangé les aliments les plus rares du monde, fournis par [vid_author_name]. La description se trouve ci-dessous :« You won’t believe what we ate at the end

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Credit to the following channels for the clips!
• Heinz – Ed’s Heinz Ad
• Business Insider – Why Gooseneck Barnacles Are So Expensive
• Slingfisher – Square shaped watermelon
• TED-Ed – How do oysters make pearls?
• RecipeTin Eats – 12 Minute Thai Chicken Peanut Noodles
• Chili Pepper Time – Hot Sauce Review
• Delicious Good Looking Food – How to Catch and Eat Ant Eggs
• Sylcom Light – Venetian Glass Art Design
• Nature On PBS – Reindeer Cyclone
• Livestock Genetics From Spain – The Iberian Pig
• Insider Food – Why Spanish Iberian Ham Is The World’s Most Expensive Cured Meat ».

En proposant une large gamme de vidéos sur des sujets divers, youtube constitue un véritable carrefour d’échanges et de créativité en ligne.

les nids-de-poule : un problème majeur pour les conducteurs et les solutions pour les signaler efficacement

Les nids-de-poule, ces trous dans la route, représentent un risque important pour la sécurité des conducteurs, des motards et des piétons. Ces dégradations de la route sont généralement causées par l’usure, les conditions météorologiques ou des défauts de construction. Cependant, avec des solutions modernes telles que l’application « Je Signale », il est aujourd’hui simple de prévenir les administrations locales pour qu’elles interviennent rapidement et réparent ces zones dangereuses.

Les nids-de-poule : tout savoir sur leur formation

Températures et précipitations : les facteurs favorisant les nids-de-poule

Le cycle gel-dégel est l’une des principales causes des nids-de-poule. L’humidité qui pénètre dans les failles de la route se gèle, se dilate et finit par créer des trous. Ce phénomène est particulièrement récurrent dans les régions froides, mais même dans des zones au climat plus clément, des chaussées mal entretenues peuvent également en souffrir.

Qu’est-ce qu’un nid-de-poule et pourquoi apparaît-il ?

Les nids-de-poule, ces trous visibles sur la voie, se forment généralement sur les chaussées fréquentées par les véhicules. Bien qu’ils soient souvent petits, leur profondeur peut parfois être importante. Leur formation est en grande partie causée par l’usure des routes et l’infiltration d’eau dans les fissures du bitume. En hiver, l’eau pénètre dans ces fissures, et lorsque celle-ci gèle, elle provoque une dilatation du bitume, ce qui finit par créer un trou au moment où la glace fond. Ces nids-de-poule peuvent se développer au fil du temps ou apparaître brusquement après une forte pluie ou une tempête.

Comment l’usure des routes entraîne des dégradations

L’impact des véhicules, notamment des poids lourds et des voitures légères, accélère la dégradation des chaussées. Cette usure, couplée aux conditions climatiques, provoque la formation de failles qui se transforment en nids-de-poule, créant un danger pour la sécurité des conducteurs, en particulier les motards.

Grâce à « Je Signale », signalez un nid-de-poule en quelques clics

Les nids de poule ne doivent pas être négligés, mais en signalant les dégradations via « Je Signale », vous participez à un réseau d’entretien plus réactif et à la sécurité des routes. Je Signale est l’outil incontournable pour signaler rapidement les soucis de voirie et faciliter leur prise en charge par les autorités. En ayant une vision plus claire des nids de poule, de leurs effets et des démarches pour les signaler, nous pouvons tous jouer un rôle dans la sécurité routière et la gestion des coûts d’entretien des infrastructures. Avec « Je Signale », chaque automobiliste peut facilement signaler un nid-de-poule ou une dégradation de la route. L’IA intégrée permet une gestion efficace des alertes, qui sont transmises aux services des mairies pour réparation. Cette approche permet une gestion plus agile des défauts de la voie, impliquant directement les citoyens dans la préservation de la sécurité routière et la protection de leurs véhicules.

Solutions pratiques pour la prévention et la remise en état des nids-de-poule

Stratégies pour fabriquer un enrobé de longue durée

En optant pour des enrobés de qualité, les administrations locales peuvent prévenir la formation de nids-de-poule. Les enrobés à froid sont idéaux pour les réparations rapides et durables dans des conditions climatiques variées.

Le besoin d’une signalisation claire pour éviter les accidents

Pour assurer la sécurité routière, la signalisation des nids-de-poule est fondamentale. L’application « Je Signale » facilite cette tâche en envoyant des alertes directes aux services compétents.

Méthodes pour réduire les infiltrations d’eau

Une méthode efficace pour prévenir les fissures menant à des nids-de-poule est de contrôler les infiltrations d’eau. Un entretien approprié et l’application de revêtements de protection assurent une meilleure étanchéité des voies.

Les effets des nids-de-poule sur la circulation routière

Les effets des nids-de-poule sur les voitures et autres véhicules

Un impact avec un nid-de-poule peut être fatal pour un véhicule. Les pneus, suspensions et jantes risquent d’être endommagés, ce qui entraîne des réparations coûteuses.

Comment les nids-de-poule compromettent la sécurité sur la route

Les nids-de-poule mettent en péril la sécurité des conducteurs, car ils peuvent entraîner des accidents graves. À grande vitesse ou sous la pluie, un choc peut provoquer une perte de contrôle du véhicule.

Les implications économiques de la remise en état des nids-de-poule

Les collectivités locales sont souvent contraintes de financer les réparations des nids-de-poule, ce qui pèse sur leur budget. En outre, elles peuvent être responsables des dommages liés à des défauts sur la chaussée, ce qui augmente encore les coûts de réparation.

Réflexion sur l’avenir des infrastructures face aux nids-de-poule

Vers une amélioration des conditions de circulation

Dans le futur, une meilleure gestion des voies et un entretien constant seront essentiels. L’usage d’applications mobiles pour signaler les problèmes aidera les autorités locales à réagir promptement et à assurer une circulation plus sûre.

La gestion des routes : un enjeu pour les collectivités

La gestion des voies incombe aux municipalités. Avec des outils comme « Je Signale », elles peuvent recevoir des alertes en temps réel et intervenir efficacement pour limiter les risques d’accidents dus aux nids de poule.

Les technologies qui révolutionnent la construction des infrastructures routières

L’innovation est essentielle pour résoudre le problème des nids de poule. Des avancées technologiques permettent désormais de concevoir des matériaux plus solides et adaptés aux conditions climatiques difficiles, rendant les routes plus durables.

Accédez directement à la vidéo sur Youtube grâce à ce lien :
la source: Cliquer ici

#Jai #mangé #les #aliments #les #rares #monde

Retranscription des paroles de la vidéo: Nick:
This is the rarest food in the entire world. Parsa:
Whoa! Nick:
But before I show you what it is, my friends
and I are also going to try this Japanese square watermelon, the world’s most
expensive chocolate, and so much more. But we’re starting here with these Oreo Ritz
crackers, one of the rarest snacks in the United States with only 1,000 boxes ever
made. This box right here only cost me $10, but as
the video moves on, the items are going to get rarer and rarer, and eventually
priceless. First look. What do you guys think? Mark:
I like the idea of sweet and salty. Honestly. Nick:
So supposedly this cracker is literally just
half Oreo with the Oreo cream and half Ritz cracker with peanut butter. Parsa:
Yeah. Nick:
I just forgot this was released in like 2019.
Parsa: Spit it out. Mark:
I like Oreos, so I like that half. The
Ritz is forgettable. Nick:
Our next two items are this glass of donkey
milk from Serbia and this reindeer cheese from Sweden. Parsa: Are you joking?
Mark: I don’t know about this one, Nick. Nick:
So hear me out. This glass and this tube of
reindeer cheese each cost me $25. Mark:
I don’t even like cheese to begin with. so this is… Nick:
Oh, it looks kind of nasty. Mark:
What do you think?
Nick: It’s not good. Mark:
Yeah. I’ll take your word for it. Nick:
What makes this so rare is the fact that
reindeer make such little milk. Only about a 10th of what a cow produces
each day. Donkey milk, on the other hand, is much
rarer. So believe it or not, we wanted to get
donkey cheese. But Novak Djokovic, the tennis player, buys
the entire world’s supply because he loves it so much. Who wants to taste the donkey milk
first? Mark:
I’ll give it a whirl. Nick:
Go for it. Try. Give it a try. Mark:
It’s very smooth. Nick:
And while Parsa is trying it, I’m going to
let you know that the composition of donkey milk is the closest milk in composition to
human breast milk. This is called a long neck avocado. These are so hard to find. Each one costs $50 and they can grow up to
13in long. Mark:
Is the pit a normal size? Nick:
Whoa! Wow. Damn! Look at that. Yeah. Mark:
That’s perfect. Nick:
It’s like a guitar. Parsa:
I love it. Nick:
Inside it does look just like a normal
avocado. In fact, I think the color is even nicer. Lucky for you guys, I made some fresh
guacamole. All of this guacamole came from one half of
a small, long neck avocado. Parsa:
Dive in.
Mark: Cheers. Parsa:
Wow. Nick:
Delicious. Moving on to a true delicacy. These are ant eggs, also known as ant egg
caviar. The single can here cost me $100. Parsa:
I don’t have to eat this, right? Please.
Nick:
I don’t know if you’re being serious. Mark:
I’m serious. Nick:
It’s a delicacy. These are a huge luxury all
across Southeast Asia. And people say they taste creamy and
citrusy. Parsa:
Perfect. Delicious. Nick:
Parsa’s gonna start.
Parsa: I’m gonna have to reject this one. I can’t do it.
Nick:It because this is one of the
more adventurous items in this video, I’m gonna let you guys off easy and fast forward to another $100 item. Parsa: Thank God.
Nick: Later in the video, we’re going
to try the rarest and most expensive caviar in the world. So that’s why I’m not making
you try the anti caviar. But it is rare. Not quite as rare as this
item here. This is a Japanese square watermelon. There are only 300 made every year and
technically it also costs $100. But to get one you need a reservation. And it’s basically impossible to get the
reservation, which means this item is essentially kind of priceless. Mark:
How do they make these?
Nick: So they’re grown in this like special square box
mold, and that’s how they get the shape. Parsa:
This is my single favorite fruit. Nick:
So unfortunately, these are harvested before
they’re ripe. So they’re technically inedible. They’re used for decoration and high end
gifts in Japan. Parsa:
Perfect. Nick:
Oh, wow, that is so cool. But you see how it’s weirdly colored? Parsa: Yeah.
Nick: Like it’s yellow, it’s not edible. Parsa:
I had the highest hopes to eat this. You have no idea.
Nick:
Smell it. It should smell. Parsa:
Wow, it smells amazing. Too bad next time. Mark: Yeah. Nick:
This is Kopi Luwak, a special type of coffee. This container here cost me $150 to ship
from Indonesia. Parsa:
So what’s special about this? Nick:
Why don’t we make the coffee first and I’ll
tell you while we’re drinking it. Parsa:
It has to be just more than coffee. It smells really good, actually. You got something up your sleeve,
though, I already know
Mark: It does seem a little too good to be true.
Nick: None of us have ever used a French press. Mark: No.
Nick: We think this is the right way. So we
stir it up. Nice. And once we’ve waited for a bit, you can
press that down. Parsa:
I’m suspicious. I’m telling you, Mark, I’m
suspicious. All: Cheers.
Nick: Good coffee. Mark:
Yeah. Nick:
So this ultra rare coffee is actually made by
civets, which look sort of like a cat or a weasel. Mark:
What do you mean by that? Nick:
The way it’s made is that these animals
basically eat these coffee cherries, and then they partially digest them. And this reaction happens in their stomach. And when it comes out the other end, it’s
supposed to taste extra good. Parsa:
Did I not tell you guys something was
suspicious about this? I told you, I told you he’s always up to
something. Nick:
Well, here’s the thing. One cup of this
coffee can cost anywhere from $50 to $150. So there’s something about it that people
love. Parsa:
Probably wouldn’t know the difference between
this and… Mark:
Yeah, totally. This would be… this is a great
morning cup of coffee. Nick:
It’s like a regular cup of coffee. I wouldn’t pay more to get this kind of
coffee over a regular cup. It tastes the same. Mark:
Certainly not. Yeah. Nick:
It’s time to turn up the heat. Here we have gold Tabasco sauce and jalapeno
M&Ms, each equally difficult to find and $200 a pop. Parsa:
Look at these. Nick:
Only 10,000 bottles of this were ever made,
and it’s been aged for 15 years and comes in this luxurious champagne bottle. As for the jalapeno M&Ms, my thought is
they’re either going to taste amazing or be absolutely horrible. I do love the bag. Like the guy’s got the big hat on. He’s holding a bunch of jalapenos. Mark:
And they’re peanut M&Ms, and that’s a good
start. Parsa:
So jalapeno and peanut. This is.. Nick:
Interesting. Well, I do feel like peanuts go
really well with a lot of like – Thai cuisine, for instance, has peanuts and a lot of
spice. Mark:
Peanut M&Ms are a ten out of ten food on
their own, so I’m worried that anything could tarnish it. Nick:
Oh wait, I didn’t think of them being these
colors either. Oh that’s Fun.
Parsa: Oh. They’re big. Mm. Not horrible at all. Mark:
I can barely taste any jalapenos. Parsa:
It’s not too spicy. Nick:
So initially I wasn’t getting any spice. Now I feel a little bit. Tiny bit.
Mark:
Yeah. The fourth quarter they get you. Parsa:
I tasted way more peanut than I did
jalapeno. But I love their effort. Nick:
Let’s talk about the gold Tabasco. It might sound crazy that it’s been aged for
15 years, but later in the video, we’re going to try a balsamic vinegar that’s been aged
for 100 years. Mark:
Perfect. Thank you. Nick:
Okay, here we go. Parsa:
That is really good. Mark:
Really good. And that has a kick. Nick:
It’s an interesting color. It’s much darker than regular Tabasco. Parsa:
I feel like it would take over a lot of the
dominating flavor. Mark:
Yeah, but this bottle could probably last
you a while. Parsa:
I want to take that Home with me.
Nick: This next item might look like
a dinosaur egg, but it’s actually an emu egg. Mark: Whoa!
Nick: As things get rarer, the cost goes up. So this one is now $250 for the single egg. Mark:
It’s beautiful. Yeah.
Parsa: That is heavy. That is dense.
Mark: Very high stakes to
hold this egg. Nick:
So this egg weighs about 1.5lbs, which is the
same as one dozen chicken eggs. We’re gonna save this egg. We’re actually
going to boil it and try it later with our caviar. Moving on. This is called Amazon air water. This water comes from the humidity and
condensation from the Amazon rainforest. The case of four of these costs a little
over $350. Parsa:
Oh my gosh. Nick:
We’re not going to drink this like a regular
glass of water. All right. So this is like a bottle of wine,
right? And so first we have to decant it. And all of this is genuine crystal. Okay
Parsa: Good aim. Nick:
Oh, I’m spilling it. I just spilled, like, 50 bucks. This is just gonna sit here like any
wine would, to kind of open up. And ideally, this water is the best water
we’ve ever tasted. I gotta be careful when I pour this. Mark:
Every drop counts. Bar is high for this. Parsa: Cheers.
Mark: Cheers. Parsa:
It’s not blowing me out of the water,
expectation wise. I don’t know if I can taste the Amazonian
air. Nick:
It’s almost more of a power move to buy your
water like this and just be like. This right here: the rarest, most expensive chocolate
bar in the entire world. Do you guys like chocolate? Mark: Love chocolate.
Parsa: Love chocolate. Nick:
This company only makes a few hundred of
these per batch, and they regularly sell for up to $500 per bar. What makes this so rare is the cacao that
this comes from. These are cacao pods. This is the fruit where chocolate comes
from. And there’s this one variety of this fruit
from Ecuador that dates back 5300 years old. A lot of people thought it went extinct
until not that long ago. Someone found a few trees in this remote
area of the Ecuadorian rainforest. Mark:
That looks pure. Nick:
I have a sort of a fun idea. One second. Parsa:
What is he up to? Nick:
I have this other box of dark chocolate, also
from Ecuador. It’s from a company called Blue Stripes. Mark:
It’s a beautiful bar itself. Nick:
Each of these chocolate bars goes for $5. So 5 versus 500. I want to do a blind taste test. Can this chocolate be worth that much money? Mark:
Let’s find out. Nick:
Put on your blindfolds. I’m going to mix
these up so that only we know which one is which. First one I’m going to give you guys
each a square. Mark:
It’s really, really good chocolate. Parsa:
It’s not too brittle. It’s chewy enough. I like that one a lot. Nick:
Now for the second one. Mark: Cheers.
Parsa: This one feels a little less rich. A little lighter. Right, Mark? Mark:
Yeah, the bar’s not quite as thick. Parsa:
Not quite as flavorful, I’ll say that. Nick:
So which bar are you picking? Number one or number two? Parsa:
I have to say probably bar number one. Mark:
Me as well. Nick:
Take the blindfolds off. Bar number one. The $5 bar. Mark:
Ah, I think just biting into this first one,
it was so smooth all the way down. Parsa:
You can’t go wrong with chocolate
either way. Mark:
Yeah. Nick:
Ah. Parsa:
What’s moving? What are these?
Mark: These look like fingers. Parsa:
Can someone please tell me what’s going on? Nick, why aren’t you talking? Nick:
This pile of seafood in front of me might not
look like much, but because of how rare these are, this cost me $750. Mark:
There’s so much mobility coming from that. Parsa:
This is not going in my system. I’m telling you right now, guys.
Nick: This is abalone. It came from California, and these are live
gooseneck barnacles. They came from Portugal. Abalone is similar to oysters and clams, and
it’s so incredibly rare that it’s a symbol of wealth and prosperity in many Asian
cultures. Parsa:
What about those? Nick:
So those are gooseneck barnacles. These are even more rare. These live on certain areas of rocks where
the waves crash so violently that people risked their lives to go and get them. And some people have died collecting these. So here’s the thing. I’m not letting you
guys off easy anymore. We’re going to try one of these. I’m happy to try it either. You guys pick. Parsa:
I might have to get going. I’ll see you
later. Mark:
Neither of these are calling my name, to be
honest. But there’s something about these that seem
just a bit more familiar. Like close to mussels or clams. Nick:
Let’s try the abalone. The first step here is
to clean off the abalone. Sprinkle a little salt on there for me. Look at that movement.
Mark: What? Nick: Isn’t that amazing? Once we put
enough salt on there, I’m going to
scrub this off a little bit. Some of those darker spots are
starting to come off. We’re going to scrub, scrub, scrub and
eventually it’ll get all nice and clean like this. And look at how beautiful the shell
is. Once it’s nice and clean, I’m gonna take it
out of the shell. Look at the shell. Mark:
Whoa! That’s epic. That is art. Nick:
Looking at it now. Are you feeling better
about it? Parsa:
A tad?
Mark: Yeah. It looks like a scallop. Nick:
So the way to prep this now is to slice it
super, super thin. And now, once I’ve sliced a bunch of it up,
I’m going to sit it back into its own shell. Finishing touches lemon and soy sauce. And it’s ready. Mark:
Let’s dive in. Parsa: Mm.
Nick: Not too bad. It tastes a
little like scallop, a little like clam. I think it’s really
good. Mark: Big fan.
Parsa: No it’s good. To go from where it was
to where it is now, it looks way more appetizing now. Nick:
At $1,000 per bottle, this item right here is
technically balsamic vinegar, but that description doesn’t really do it justice. This is Giusti 100 Reserve balsamic. It’s aged for 100 years and only a few
bottles are released each year. The label is made from real 24 karat gold,
and the bottle is blown by a master glassmaker. Mark:
They really go above and beyond with this
one. Parsa:
Beautiful. I would love to take this home. I mean, this is this is elegant. Nick:
This box is like what you’d get a fancy watch
in. I feel nervous holding the bottle. Number 358 out of 400. If you break it, you buy it. Ooh. Mark:
Okay. I’m really excited for this. Parsa:
Get the bread. Get the bread. Nick:
Before we move on. We’re going to pair this
with this golden olive oil from Greece. This is from the foothills of Mount Olympus,
home of the Olympic gods. It is a 24 karat gold infused extra virgin
olive oil. I got this beautiful balsamic olive oil
platter. At the bottom there are some of our 100 year old balsamic. And the top, of course, you can see we have
gold flaked olive oil. Parsa:
You really are the king of plating. Nick:
This is nice, right? Just dip in there. Just kind of get in the
crevices. Mark:
Mhm. Parsa:
Wow ten out of ten, seriously ten out of ten. Mark:
And the olive oil is a proper way to start a
meal. Nick:
Next up is a $1,500 item called Elvish honey. And it’s rare because the honey has to be
harvested in the middle of the night by professional climbers. Parsa:
That’s beautiful.
Mark: Yeah. I love the honey comb glass. Nick:
And speaking of honeycomb, I wanted to bring
in a full frame of honeycomb just because I don’t know if you guys have ever seen that
before. Mark: No.
Nick: This is like, nice, good quality,
regular honey from a honeycomb. Parsa:
Oh, wow. Mark:
That’s a dessert. Nick:
So there’s our baseline. Mark:
It’s a pretty high bar. Parsa:
Nice. Nick:
Great sound.
Mark: Yeah. Nick:
Mhm. Mark:
It smells so different. Parsa:
It smells more like molasses to be honest,
doesn’t it? Mark:
It doesn’t even smell sweet to me. Nick:
It smells more savory. Mark:
Yeah.
Parsa: Yeah. Almost lemony. Nick:
Really fragrant from all those wildflowers I
think. That’s cool. The more you smell it, the more it
kind of opens up to something totally different. Just a teaspoon. Parsa: Wow.
Nick: Kind of bitter, though. Mark:
It’s very bitter. If you hadn’t told me that
this is honey, it’s so different. Parsa:
I’d have to put my vote for the first one. Nick:
You know, what’s interesting is because it’s
supposed to have these medicinal kind of magical qualities. I wonder if, like,
that’s… Mark:
It does taste like medicine. Nick:
In, like, a kind of a cool way. We’ve all tried prosciutto, maybe even some
jamon. But at the tippity top of the holy grail of
ham, there’s cinco jotas jamon Iberico. Parsa:
I love jamon Iberico. Nick:
In front of us is a leg of the finest ham on
the planet, but that does result in a hefty $2,000 price tag. That said, I have been lucky enough to try
this before and I will say as a special treat once in a while, having a few slices is
worth it. Mark:
All right, let’s do it. Parsa:
I’m ready if you are. Nick:
So first I’ll make a small cut right here. And then we begin to start trimming away
some of that fat. We need to save all of these fat scraps that
we cut off. We need them later when we go to cover up
the jamon. Since we’re obviously not going to eat all
of it right now, do either of you guys have any guesses on what makes this so rare? Mark:
I would have to guess it’s either the number
of animals or the way that it’s preserved. Parsa:
Maybe it’s the process through which the pig
itself lives. Mark:
Or is it only in a specific area of the
world? Nick:
So it’s rare because it comes from a rare
purebred pig that eats basically just acorns, and then it’s cured by a master ham maker
for up to four years in the mountains and meadows of Spain. You just want to go back and forth very,
very thin. And as you can see, when I slice, I can see
the knife through my slices the whole time. That’s how you want it to be sliced, and
it’s recommended that you actually pick it up with your fingers. Nice little thin slice. Parsa:
This is such a staple in Europe, especially in Spain. Nick:
Oh my God, it is the best. It is the best. Parsa:
Cheers, gentlemen. Nick:
See what you guys think. Parsa:
Mm. So delicious. Mark:
I like how thin it is. And then you can really taste the different
sections of the cut. Nick:
Having one of these is always crazy for me. Next item. Even crazier. Inside this is the rarest bottle of ketchup
anywhere in the world. It’s from a partnership between Ed Sheeran
and Heinz, who is famous for his love of Heinz ketchup.
Mark: Aha! Nick: Interesting, right? As you can see
from this note, inside there were only
150 made. And if you look at the bottle, you’ll
actually see there’s Ed’s signature. And this is a print of the tattoo he has on
his arm. Parsa:
He’s brilliant. You know, I’m really excited to try. He’s just a genius. Nick:
Part of me wishes it would play his
music when you open up this box here, you know? Parsa: Yeah.
Nick: Like-
♪ And I’m thinking about how ♪ Nick: What do you guys think of the actual bottle? Mark:
It’s awesome. Yeah, I would definitely keep
this after I had finished the ketchup, that’s for sure. I’m curious to understand what
this all means. Nick:
Oh, all of his tattoos? Mark:
Yeah. And what was the bite with ketchup that
made him decide to commemorate it? Nick:
The other thing is to make it a little more
accessible, Heinz made a « Tomato Edchup. » So if we don’t want to open that one, we can
use this. And it’s the same ketchup in both of them.
Parsa: Can we try a little bit? Nick:
Yeah. So the other thing, I just figured I’d get us
some normal fries. Parsa: Oh, yeah.
Nick: Each of us gets our own container. I mean, the thing is, I know it’s just
regular Heinz ketchup. One of the all time greatest things. Nice work, guys. Next, for some Wagyu. But not just any Wagyu. It’s an A5 bone in wagyu ribeye worth
$5,000. Already that’s the most expensive cut of
Wagyu you can get. And on top of that, we’ve then dry aged it
for a year. Nobody does this because it’s too expensive. Parsa:
That’s how it kind of looks like typical
Wagyu. And then this side, I wouldn’t really be
able to know what that is or classify it honestly. Nick:
That part we trim off, we cannot eat that
part. But it’s important because it’s protected
the rest of the meat on the inside. Parsa:
It doesn’t even smell like wagyu to me. It’s weird.
Nick: It’s what dry aged meat smells
like. Mark:
And is that from the outside covering? Nick:
That’s the outside. But it’s going to be in
the flavor on the inside too. So to cut it, I have to locate those bones
on the bottom. Normally the bones come out of Wagyu too,
because when it ships from Japan that’s more weight. It’s just easier to take it out. So it’s not easy to get bone in Wagyu as it
is. Let’s slice in here. I’m gonna follow the
path of the bone. Mark: It’s like butter.
Parsa: Yeah, it’s cutting really smoothly. Nick:
And then you can see when I open it up. That cross section is beautiful. Mark:
That’s the classic Wagyu view. Nick: That is Wagyu.
Mark: Yeah. Nick:
So as you watch me trim this, you can see
and understand more why dry aging is so expensive. Already, you lose a lot of the volume from water and
then you have to trim a bunch of it off. Parsa:
So Nick, let me ask you, how will you season
something like this? Nick:
So you basically won’t – you only want a tiny
bit of salt. The rest should speak for itself. Parsa: Got it.
Nick: And we’ll need only the tiniest of
bites. But before I do anything, look at the
patterns. Mark:
Yeah, it’s speckled in there. Parsa: Beautiful. Nick:
And in there is the intramuscular fat. That’s the fat between the muscle and that’s what makes Wagyu as expensive as
it is. So to cook first we’re going to use some of
that dry aged fat. You guys smell that? Mark:
I love that smell. Wow.
Nick: So that way that extra fat doesn’t go to waste. I’m just gonna put a tiny bit of salt on
each piece. Mark:
That’s the sizzle. Has me salivating. Nick:
It’s crazy, no? I’m willing to bet it’ll be
one of the better bites of meat that you ever have in your life. There’s, like, a certain
transition in the smell where you know it’s going to be more burning versus like,
actually browning. So now I know we’re good to flip over. Look at that. Wow. Like I said, you’re cooking this in a matter
of seconds and then we are ready. So give it a second to cool. Parsa:
It’s really perfectly cooked. Ohh.
Mark: Mhm.
Nick: Is it a $5,000 bite? Parsa:
You said before this is gonna be one of the
best bites of meat. It really was. It was so good. Mark:
I don’t want it to end. Nick:
For this next one, you’re either going to
know what I’m talking about, or you’re going to think I’ve gone completely insane. Let me ask you guys first. Have you ever
seen those crazy listings on eBay of these weird, rare shaped snacks, or do you
have no idea? Mark:
I don’t think I spend as much time on eBay as
you do. Nick:
So you have no idea what I’m talking about?
Mark: No.
Parsa: I’m curious what you mean by weird shaped. Nick:
In 2017, a Hot Cheeto that was in the shape of
that famous gorilla, Harambe, sold for 100K and then in 2021, somebody in Australia
found a puffy Dorito and the company Doritos actually bought it from them for $20,000. Can you guys guess where I’m going with
this? Parsa:
No, I really can’t. Mark:
What did you find? Nick:
The right question is, what did I buy? I may or may not have spent about $10,000 on
some of these rare snacks off eBay. Parsa:
Oh, boy. What have we got? Nick:
It doesn’t look like much. Parsa: Are you serious?
Nick: I’m serious. Yeah.
Parsa: This? Nick:
Hold on. I bought this little school of
goldfish. I bought a puffy Dorito. I bought this seahorse shaped Cheeto, and I
bought a chicken nugget in the shape of the Among Us character.
Parsa: For $10,000?! Nick:
Maybe a little more. Before you guys
judge me, let’s just look at them. These are such rare
misprints of the most popular snacks in the world. And people actually buy them. Parsa:
« People. » Just-just Nick.
Mark: Yeah. Nick:
Look at this. It’s a school of goldfish
swimming together. Parsa: Wow.
Nick: Come on. Parsa:
I don’t know about 10,000. I just don’t know. Mark:
People find meaning in a lot of different
things. And I’m really happy that you found that. Nick:
The puffy Dorito. was supposed to be in here. Parsa: Where is it?
Nick: They sent me an empty box. Parsa:
I’m stunned. Nick:
Among Us Chicken nugget. That’s pretty cool. Parsa:
I’m excited. No, rip it open. Nick:
What do you mean, it’s not… It’s about like, the look of it. This is a rare item. Parsa:
Beauty is in the eyes of the beholder. Nick:
This one is beautiful. Parsa:
Hang it in the Louvre. Nick:
Come on. Look at that thing!
Mark: That is worthy. The texture of the tail is quite prominent. Parsa:
Number one of the three, probably, right? Mark:
Oh, yeah. Nick:
This was what I was most excited for. I’m glad you guys are finally understanding
a little bit more of what we’re talking about here. Mark:
That’s a winner. That’s pretty cool. I like that one. Nick:
Before we move on to a few items that money
simply cannot buy. This here is Almas Caviar, the rarest and
most expensive caviar anywhere in the world. The name Almas means diamond in Russian,
because it’s said to be the diamond of all caviar, and at over $15,000 per kilogram, it
also costs more than most diamonds. Parsa: Oh.
Mark: Oof. Nick:
Da da da da, dun dun dun dun. Parsa:
That is beautiful. Look at this.
Nick:
Osetra Almas Private Stock. This is the kind of caviar that the caviar
company keeps for themselves. Parsa:
Oh, my gosh.
Mark: Here we go. Nick:
There is another compartment. Mark:
Oh. Nick:
White gloves. And then the key to open it is
like the fanciest little key. And then I think this is a little mother of
pearl plate. And then, of course, a bunch of mother of
pearl spoons. Oh, I’ve never seen a caviar that light and golden. Gloves off. A Bellini. A little scoop. We forgot to mention, this is our ostrich egg. Parsa:
Oh, yeah. There you go. Nick:
Yeah, yeah, yeah. It’s not even all of it
because it was so big. A little bit of ostrich egg on top. Tiny little touch of creme fraiche on top. And a couple of chives. Parsa:
I’ll take this. Wow. I’ve never tasted flavor like that in
caviar. Mark:
Mhm. And the caviar really stands out. Nick: It has more flavor.
Mark: It kind of pops. Yeah. Nick:
Mhm. Super buttery. Mark:
Yeah. It’s really smooth.
Nick: Trying it plain. Parsa:
You can sense the butter even more now. Mark:
Yeah I think I even prefer it plain to be
honest. Nick:
Let’s go to the priceless items. So lots of people say caviar goes well with
fried chicken, which is why it’s a perfect segue to our
next item, this fried chicken Prime bottle. This is Prime that’s flavored fried chicken. They didn’t sell – they did not sell this. I got this straight from Logan. So from a distance it looks like a normal
KFC bin. Then you look at the face and it’s Logan
Paul’s face. Mark:
I didn’t even notice that. Nick:
And they specifically said that this is not
for consumption. Mark:
I think we have to try it, though. Nick:
Oh gosh, that’s cool. Parsa:
What? This is pretty epic. Nick:
Wait, this is amazing. It says « frydration » instead of hydration. But before we try it, I decided to get us a
regular bucket of KFC because we might as well compare the flavor. Mark:
Yeah, it’s the only way to do it. Here we go.
Parsa: Cheers. Nick:
Oh. I can’t, I can’t. Parsa:
I taste the chicken. Mark:
Yeah, it’s as advertised. Parsa:
I taste the chicken. Nick:
It tastes exactly like fried chicken. It’s like the same thing. Parsa:
Same thing.
Nick: There’s no difference. I might wash it down.
Parsa: No way. They nailed it, I guess. Mark:
Yeah, they really did. Nick:
It’s perfectly disgusting. Mark:
Yeah. I’m not sure how well this would do on
the market. As a product, it hit the spot. Nick:
This is our second to last item. The final one is for you guys. And you’ll see what I mean in a moment. Mark:
But first…
Parsa: Oh my gosh is, that lobster? Why is it so blue? Nick:
It’s not a blue lobster. This is a 1 in
100,000,000 cotton candy lobster. Just so you understand, the odds of catching
a regular blue lobster are 1 in 2,000,000. This is truly the best representation of a
food that money simply cannot buy. Lucky for me, I know a pretty cool
lobsterman who caught this lobster a little while back and let me borrow it for this
video. Parsa:
So how does this happen? Nick:
Due to a rare genetic mutation. And this one
here has a few brown spots because it’s actually about to molt its shell, and when
it eventually molts its shell, it’s going to look something like this. Parsa:
Never seen anything close to this. This is incredible.
Nick: It would be A crime to cook this lobster. So we’re going to send him off to an
aquarium where he can live happily ever after. And believe it or not, he’ll be much
safer than he would be in the wild there. So instead, I’ve got a lobster that’s much
bigger. This is an 11lbs lobster. The biggest money can buy. Look how small this crab is versus the
actual lobster. Lobsters this old can be up to 140 years of
age. Just look at the size of my hand compared to
its crusher claw. And trust me when I say you don’t want to
get your fingers anywhere near this thing. It’s so big that to prepare it, we need to
break it down into smaller parts and then steam it in three different pots. Then the shell is so thick that I’ll need to
use some pretty incredible force to open it up. And guys, we’re left with this. Insane. Mark: That’s bigger than his hand.
Nick: Crazy. Mark: Yeah.
Nick: Cutting into this thing is like
cutting a steak. That’s how big this claw is. Tasty. Ready for the last item? Mark:
Let’s do it. Nick:
So here it is, our final item of the video, a
couple oysters. But before I say anything else, you’re going
to want to watch and listen very carefully. These are ten year old oysters. These are nearly impossible to find anywhere
in the world. But here’s the thing. Oysters this old have
a much higher chance of having a pearl inside. And the most expensive pearl ever is
valued at $100 million. We are going to open one of these oysters. If it has a pearl inside, it’s going to be
worth a lot. And I’m going to send it to one of you. Mark:
We’ll see. Nick:
No pearl, but I bought this $10,000 pearl. Go subscribe and this is coming in the mail
to one of you. .

Déroulement de la vidéo:

0.001 Nick:
This is the rarest food in the entire world.
2.505 Parsa:
Whoa!
3.38 Nick:
But before I show you what it is, my friends
and I are also going to try this Japanese
6.68 square watermelon, the world’s most
expensive chocolate, and so much more.
10.01 But we’re starting here with these Oreo Ritz
crackers, one of the rarest snacks in the
13.4 United States with only 1,000 boxes ever
made.
16.16 This box right here only cost me $10, but as
the video moves on, the items are going to
19.85 get rarer and rarer, and eventually
priceless.
22.49 First look. What do you guys think?
23.63 Mark:
I like the idea of sweet and salty.
25.43 Honestly.
26.0 Nick:
So supposedly this cracker is literally just
half Oreo with the Oreo cream and half Ritz
30.53 cracker with peanut butter.
31.73 Parsa:
Yeah.
33.38 Nick:
I just forgot this
34.52 was released in like
35.18 2019.
Parsa: Spit it out.
36.68 Mark:
I like Oreos, so I like that half. The
Ritz is forgettable.
41.15 Nick:
Our next two items are this glass of donkey
milk from Serbia and this reindeer cheese
45.62 from Sweden.
46.28 Parsa: Are you joking?
Mark: I don’t know about this one, Nick.
48.65 Nick:
So hear me out. This glass and this tube of
reindeer cheese each cost me $25.
52.91 Mark:
I don’t even like cheese to begin with.
54.68 so this is…
55.85 Nick:
Oh, it looks kind of nasty.
58.85 Mark:
What do you think?
Nick: It’s not good.
60.08 Mark:
Yeah. I’ll take your word for it.
61.54 Nick:
What makes this so rare is the fact that
reindeer make such little milk.
65.05 Only about a 10th of what a cow produces
each day.
67.45 Donkey milk, on the other hand, is much
rarer.
69.61 So believe it or not, we wanted to get
donkey cheese.
71.68 But Novak Djokovic, the tennis player, buys
the entire world’s supply because he loves it
75.64 so much. Who wants to taste the donkey milk
first?
77.5 Mark:
I’ll give it a whirl.
78.22 Nick:
Go for it. Try. Give it a try.
80.44 Mark:
It’s very smooth.
81.52 Nick:
And while Parsa is trying it, I’m going to
let you know that the composition of donkey
84.4 milk is the closest milk in composition to
human breast milk.
88.99 This is called a long neck avocado.
91.33 These are so hard to find.
92.71 Each one costs $50 and they can grow up to
13in long.
96.37 Mark:
Is the pit a normal size?
99.79 Nick:
Whoa! Wow.
100.96 Damn! Look at that.
102.31 Yeah.
102.79 Mark:
That’s perfect.
103.42 Nick:
It’s like a guitar.
105.34 Parsa:
I love it.
105.97 Nick:
Inside it does look just like a normal
avocado.
108.13 In fact, I think the color is even nicer.
110.44 Lucky for you guys, I made some fresh
guacamole.
113.26 All of this guacamole came from one half of
a small, long neck avocado.
117.016 Parsa:
Dive in.
Mark: Cheers.
120.62 Parsa:
Wow.
121.91 Nick:
Delicious. Moving on to a true delicacy.
124.07 These are ant eggs, also known as ant egg
caviar.
127.55 The single can here cost me $100.
130.04 Parsa:
I don’t have to eat this, right?
131.15 Please.
Nick:
I don’t know if you’re being serious.
133.1 Mark:
I’m serious.
134.09 Nick:
It’s a delicacy. These are a huge luxury all
across Southeast Asia.
137.51 And people say they taste creamy and
citrusy.
139.73 Parsa:
Perfect. Delicious.
140.9 Nick:
Parsa’s gonna start.
Parsa: I’m gonna have
142.28 to reject this one.
142.88 I can’t do it.
Nick:It because this is one of the
more adventurous items in this video,
145.85 I’m gonna let you guys off easy
147.08 and fast forward to another $100 item.
149.27 Parsa: Thank God.
Nick: Later in the video, we’re going
to try the rarest and most expensive caviar
152.87 in the world. So that’s why I’m not making
you try the anti caviar.
155.6 But it is rare. Not quite as rare as this
item here.
157.7 This is a Japanese square watermelon.
159.86 There are only 300 made every year and
technically it also costs $100.
164.06 But to get one you need a reservation.
165.83 And it’s basically impossible to get the
reservation, which means this item is
168.98 essentially kind of priceless.
170.21 Mark:
How do they make these?
Nick: So
171.53 they’re grown in this like special square box
mold, and that’s how they get the shape.
174.86 Parsa:
This is my
175.34 single favorite fruit.
176.57 Nick:
So unfortunately, these are harvested before
they’re ripe.
179.42 So they’re technically inedible.
181.18 They’re used for decoration and high end
gifts in Japan.
183.586 Parsa:
Perfect.
185.44 Nick:
Oh, wow, that is so cool.
189.94 But you see how it’s weirdly colored?
191.56 Parsa: Yeah.
Nick: Like it’s yellow,
192.7 it’s not edible.
193.45 Parsa:
I had the highest hopes to eat this.
194.89 You have
195.04 no idea.
Nick:
Smell it. It should smell.
196.815 Parsa:
Wow, it smells amazing.
198.49 Too bad next time.
199.66 Mark: Yeah.
199.93 Nick:
This is Kopi Luwak, a special type of coffee.
202.36 This container here cost me $150 to ship
from Indonesia.
205.51 Parsa:
So what’s special about this?
206.59 Nick:
Why don’t we make the coffee first and I’ll
tell you while we’re drinking it.
211.18 Parsa:
It has to be just more than coffee.
213.52 It smells really good, actually.
215.41 You got something up your sleeve,
though, I already know
Mark: It does seem a little too good
218.62 to be true.
Nick: None of us
219.7 have ever used a French press.
220.99 Mark: No.
Nick: We think this is the right way. So we
stir it up. Nice.
224.62 And once we’ve waited for a bit, you can
press that down.
227.38 Parsa:
I’m suspicious. I’m telling you, Mark, I’m
suspicious.
229.845 All: Cheers.
Nick: Good coffee.
235.36 Mark:
Yeah.
235.72 Nick:
So this ultra rare coffee is actually made by
civets, which look sort of like a cat or a
239.98 weasel.
240.46 Mark:
What do you mean by that?
241.43 Nick:
The way it’s made is that these animals
basically eat these coffee cherries, and then
244.73 they partially digest them.
245.99 And this reaction happens in their stomach.
247.94 And when it comes out the other end, it’s
supposed to taste extra good.
251.21 Parsa:
Did I not tell you guys something was
suspicious about this?
253.82 I told you, I told you he’s always up to
something.
256.19 Nick:
Well, here’s the thing. One cup of this
coffee can cost anywhere from $50 to $150.
260.45 So there’s something about it that people
love.
262.25 Parsa:
Probably wouldn’t know the difference between
this and…
264.41 Mark:
Yeah, totally. This would be… this is a great
morning cup of coffee.
268.16 Nick:
It’s like a regular cup of coffee.
269.66 I wouldn’t pay more to get this kind of
coffee over a regular cup.
272.81 It tastes the same.
273.65 Mark:
Certainly not. Yeah.
275.09 Nick:
It’s time to turn up the heat.
276.32 Here we have gold Tabasco sauce and jalapeno
M&Ms, each equally difficult to find and $200
282.68 a pop.
283.67 Parsa:
Look at these.
284.54 Nick:
Only 10,000 bottles of this were ever made,
and it’s been aged for 15 years and comes in
288.77 this luxurious champagne bottle.
290.42 As for the jalapeno M&Ms, my thought is
they’re either going to taste amazing or be
294.23 absolutely horrible.
295.28 I do love the bag.
296.33 Like the guy’s got the big hat on.
297.83 He’s holding a bunch of jalapenos.
299.48 Mark:
And they’re peanut M&Ms, and that’s a good
start.
301.69 Parsa:
So jalapeno and peanut.
302.98 This is..
303.34 Nick:
Interesting. Well, I do feel like peanuts go
really well with a lot of like – Thai cuisine,
306.88 for instance, has peanuts and a lot of
spice.
308.74 Mark:
Peanut M&Ms are a ten out of ten food on
their own, so I’m worried that anything could
313.3 tarnish it.
315.97 Nick:
Oh wait, I didn’t think of them being these
colors either.
319.78 Oh that’s
320.8 Fun.
Parsa: Oh. They’re big.
324.34 Mm. Not horrible at all.
326.02 Mark:
I can barely taste any jalapenos.
328.51 Parsa:
It’s not too spicy.
329.41 Nick:
So initially I wasn’t getting any spice.
331.09 Now I feel a little bit.
332.23 Tiny bit.
Mark:
Yeah.
333.34 The fourth quarter they get you.
334.75 Parsa:
I tasted way more peanut than I did
jalapeno.
337.0 But I love their effort.
338.11 Nick:
Let’s talk about the gold Tabasco.
339.67 It might sound crazy that it’s been aged for
15 years, but later in the video, we’re going
342.64 to try a balsamic vinegar that’s been aged
for 100 years.
345.31 Mark:
Perfect. Thank you.
346.6 Nick:
Okay, here we go.
349.12 Parsa:
That is really good.
350.38 Mark:
Really good. And that has a kick.
352.06 Nick:
It’s an interesting color.
353.14 It’s much darker than regular Tabasco.
354.94 Parsa:
I feel like it would take over a lot of the
dominating flavor.
357.64 Mark:
Yeah, but this bottle could probably last
you a while.
359.8 Parsa:
I want to take that
360.38 Home with me.
Nick: This next item might look like
a dinosaur egg, but it’s actually an emu egg.
364.16 Mark: Whoa!
Nick: As things get rarer, the cost goes up.
366.26 So this one is now $250 for the single egg.
369.11 Mark:
It’s beautiful. Yeah.
Parsa: That is heavy.
371.39 That is dense.
Mark: Very high stakes to
hold this egg.
373.91 Nick:
So this egg weighs about 1.5lbs, which is the
same as one dozen chicken eggs.
378.08 We’re gonna save this egg. We’re actually
going to boil it and try it later with our
382.01 caviar. Moving on.
383.12 This is called Amazon air water.
385.07 This water comes from the humidity and
condensation from the Amazon rainforest.
388.97 The case of four of these costs a little
over $350.
391.94 Parsa:
Oh my gosh.
392.66 Nick:
We’re not going to drink this like a regular
glass of water.
395.69 All right. So this is like a bottle of wine,
right?
397.97 And so first we have to decant it.
399.83 And all of this is genuine crystal.
402.5 Okay
Parsa: Good aim.
406.37 Nick:
Oh, I’m spilling it. I
406.94 just spilled, like, 50
407.81 bucks. This is just gonna sit here like any
wine would, to kind of open up.
411.05 And ideally, this water is the best water
we’ve ever tasted.
413.6 I gotta be careful when I pour this.
414.98 Mark:
Every drop counts.
416.15 Bar is high for this.
417.26 Parsa: Cheers.
Mark: Cheers.
420.85 Parsa:
It’s not blowing me out of the water,
expectation wise.
425.95 I don’t know if I can taste the Amazonian
air.
428.14 Nick:
It’s almost more of a power move to buy your
water like this and just be like. This right
433.3 here: the rarest, most expensive chocolate
bar in the entire world.
437.29 Do you guys like chocolate?
439.51 Mark: Love chocolate.
Parsa: Love chocolate.
440.41 Nick:
This company only makes a few hundred of
these per batch, and they regularly sell for
444.4 up to $500 per bar.
445.84 What makes this so rare is the cacao that
this comes from.
448.75 These are cacao pods.
450.07 This is the fruit where chocolate comes
from.
451.81 And there’s this one variety of this fruit
from Ecuador that dates back 5300 years old.
455.77 A lot of people thought it went extinct
until not that long ago.
458.29 Someone found a few trees in this remote
area of the Ecuadorian rainforest.
462.1 Mark:
That looks pure.
463.39 Nick:
I have a sort of a fun idea.
465.19 One second.
465.82 Parsa:
What is he up to?
466.66 Nick:
I have this other box of dark chocolate, also
from Ecuador.
469.81 It’s from a company called Blue Stripes.
471.4 Mark:
It’s a beautiful bar itself.
472.63 Nick:
Each of these chocolate bars goes for $5.
475.24 So 5 versus 500.
477.55 I want to do a blind taste test.
478.75 Can this chocolate be worth that much money?
481.1 Mark:
Let’s find out.
481.82 Nick:
Put on your blindfolds. I’m going to mix
these up so that only we know which one is
485.6 which. First one I’m going to give you guys
each a square.
490.31 Mark:
It’s really, really good chocolate.
492.65 Parsa:
It’s not too brittle.
494.51 It’s chewy enough. I like that one a lot.
496.88 Nick:
Now for the second one.
497.9 Mark: Cheers.
Parsa: This one feels a little less rich.
502.97 A little lighter. Right, Mark?
504.2 Mark:
Yeah, the bar’s not quite as thick.
505.94 Parsa:
Not quite as flavorful, I’ll say that.
508.76 Nick:
So which bar are you picking?
509.78 Number one or number two?
511.245 Parsa:
I have to say probably bar number one.
514.55 Mark:
Me as well.
515.51 Nick:
Take the blindfolds off.
517.85 Bar number one.
518.99 The $5 bar.
520.22 Mark:
Ah, I think just biting into this first one,
it was so smooth all the way down.
526.16 Parsa:
You can’t go wrong with chocolate
either way.
527.66 Mark:
Yeah.
528.89 Nick:
Ah.
530.57 Parsa:
What’s moving?
531.77 What are these?
Mark: These look like fingers.
534.5 Parsa:
Can someone please tell me what’s going on?
536.03 Nick, why aren’t you talking?
537.32 Nick:
This pile of seafood in front of me might not
look like much, but because of how rare these
541.25 are, this cost me $750.
543.59 Mark:
There’s so much mobility coming from that.
546.507 Parsa:
This is not going in my system.
549.5 I’m telling you right now,
550.79 guys.
Nick: This is abalone.
552.23 It came from California, and these are live
gooseneck barnacles.
555.08 They came from Portugal.
556.13 Abalone is similar to oysters and clams, and
it’s so incredibly rare that it’s a symbol of
560.54 wealth and prosperity in many Asian
cultures.
563.03 Parsa:
What about those?
563.72 Nick:
So those are gooseneck barnacles.
565.31 These are even more rare.
566.75 These live on certain areas of rocks where
the waves crash so violently that people
570.38 risked their lives to go and get them.
571.67 And some people have died collecting these.
573.38 So here’s the thing. I’m not letting you
guys off easy anymore.
575.9 We’re going to try one of these.
577.19 I’m happy to try it either. You guys pick.
579.08 Parsa:
I might have to get going. I’ll see you
later.
581.15 Mark:
Neither of these are calling my name, to be
honest.
583.61 But there’s something about these that seem
just a bit more familiar.
587.27 Like close to mussels or clams.
589.46 Nick:
Let’s try the abalone. The first step here is
to clean off the abalone.
592.4 Sprinkle a little salt on there for me.
593.84 Look at that movement.
Mark: What?
595.31 Nick: Isn’t that amazing? Once we put
enough salt on there, I’m going to
scrub this off a
598.52 little bit. Some of those darker spots are
starting to come off.
600.81 We’re going to scrub, scrub, scrub and
eventually it’ll get all nice and clean like
604.29 this. And look at how beautiful the shell
is.
606.66 Once it’s nice and clean, I’m gonna take it
out of the shell.
609.21 Look at the shell.
610.47 Mark:
Whoa! That’s epic.
611.82 That is art.
612.66 Nick:
Looking at it now. Are you feeling better
about it?
615.335 Parsa:
A tad?
Mark: Yeah.
616.41 It looks like a scallop.
617.4 Nick:
So the way to prep this now is to slice it
super, super thin.
621.39 And now, once I’ve sliced a bunch of it up,
I’m going to sit it back into its own shell.
626.13 Finishing touches lemon and soy sauce.
628.11 And it’s ready.
628.92 Mark:
Let’s dive in.
630.96 Parsa: Mm.
Nick: Not too bad. It tastes a
little like scallop,
633.18 a little like clam. I think it’s really
good.
635.04 Mark: Big fan.
Parsa: No it’s good. To go from where it was
to where it is now,
638.01 it looks way more appetizing now.
639.75 Nick:
At $1,000 per bottle, this item right here is
technically balsamic vinegar, but that
644.34 description doesn’t really do it justice.
645.99 This is Giusti 100 Reserve balsamic.
648.6 It’s aged for 100 years and only a few
bottles are released each year.
651.96 The label is made from real 24 karat gold,
and the bottle is blown by a master
656.07 glassmaker.
656.79 Mark:
They really go above and beyond with this
one.
658.83 Parsa:
Beautiful. I would love to take this home.
660.61 I mean, this is this is elegant.
662.14 Nick:
This box is like what you’d get a fancy watch
in.
664.42 I feel nervous holding the bottle.
666.04 Number 358 out of 400.
668.59 If you break it, you buy it.
671.14 Ooh.
672.28 Mark:
Okay. I’m really excited for this.
674.83 Parsa:
Get the bread. Get the bread.
676.45 Nick:
Before we move on. We’re going to pair this
with this golden olive oil from Greece.
680.71 This is from the foothills of Mount Olympus,
home of the Olympic gods.
685.0 It is a 24 karat gold infused extra virgin
olive oil.
688.42 I got this beautiful balsamic olive oil
platter. At the bottom
691.33 there are some of our 100 year old balsamic.
693.1 And the top, of course, you can see we have
gold flaked olive oil.
695.8 Parsa:
You really are the king of plating.
697.665 Nick:
This is nice, right?
698.44 Just dip in there. Just kind of get in the
crevices.
703.39 Mark:
Mhm.
704.26 Parsa:
Wow ten out of ten, seriously ten out of ten.
706.63 Mark:
And the olive oil is a proper way to start a
meal.
709.6 Nick:
Next up is a $1,500 item called Elvish honey.
712.99 And it’s rare because the honey has to be
harvested in the middle of the night by
716.23 professional climbers.
717.55 Parsa:
That’s beautiful.
Mark: Yeah.
718.84 I love the honey comb glass.
721.32 Nick:
And speaking of honeycomb, I wanted to bring
in a full frame of honeycomb just because I
725.19 don’t know if you guys have ever seen that
before.
727.08 Mark: No.
Nick: This is like, nice, good quality,
regular honey from a honeycomb.
731.13 Parsa:
Oh, wow.
732.51 Mark:
That’s a dessert.
733.41 Nick:
So there’s our baseline.
734.34 Mark:
It’s a pretty high bar.
735.93 Parsa:
Nice.
736.38 Nick:
Great sound.
Mark: Yeah.
737.82 Nick:
Mhm.
738.27 Mark:
It smells so different.
739.65 Parsa:
It smells more like molasses to be honest,
doesn’t it?
741.99 Mark:
It doesn’t even smell sweet to me.
743.7 Nick:
It smells
744.06 more savory.
744.81 Mark:
Yeah.
Parsa: Yeah. Almost lemony.
746.52 Nick:
Really fragrant from all those wildflowers I
think.
749.1 That’s cool.
750.15 The more you smell it, the more it
kind of opens up to something totally
753.3 different. Just a teaspoon.
755.94 Parsa: Wow.
Nick: Kind of bitter, though.
757.59 Mark:
It’s very bitter. If you hadn’t told me that
this is honey, it’s so different.
761.13 Parsa:
I’d have to put my vote for the first one.
763.35 Nick:
You know, what’s interesting is because it’s
supposed to have these medicinal kind of
766.68 magical qualities. I wonder if, like,
that’s…
769.26 Mark:
It does taste like medicine.
770.7 Nick:
In, like, a kind of a cool way.
772.26 We’ve all tried prosciutto, maybe even some
jamon.
774.99 But at the tippity top of the holy grail of
ham, there’s cinco jotas jamon Iberico.
781.305 Parsa:
I love jamon Iberico.
783.07 Nick:
In front of us is a leg of the finest ham on
the planet, but that does result in a hefty
787.9 $2,000 price tag.
789.34 That said, I have been lucky enough to try
this before and I will say as a special treat
793.63 once in a while, having a few slices is
worth it.
796.27 Mark:
All right, let’s do it.
797.35 Parsa:
I’m ready if you are.
798.25 Nick:
So first I’ll make a small cut right here.
800.41 And then we begin to start trimming away
some of that fat.
803.17 We need to save all of these fat scraps that
we cut off.
805.78 We need them later when we go to cover up
the jamon.
808.6 Since we’re obviously not going to eat all
of it right now, do either of you guys have
811.33 any guesses on what makes this so rare?
813.37 Mark:
I would have to guess it’s either the number
of animals or the way that it’s preserved.
818.2 Parsa:
Maybe it’s the process through which the pig
itself lives.
821.68 Mark:
Or is it only in a specific area of the
world?
824.2 Nick:
So it’s rare because it comes from a rare
purebred pig that eats basically just acorns,
828.85 and then it’s cured by a master ham maker
for up to four years in the mountains and
833.17 meadows of Spain.
834.25 You just want to go back and forth very,
very thin.
836.86 And as you can see, when I slice, I can see
the knife through my slices the whole time.
840.91 That’s how you want it to be sliced, and
it’s recommended that you actually pick it up
844.27 with your fingers. Nice little thin slice.
846.585 Parsa:
This is such
847.12 a staple in Europe, especially in Spain.
849.34 Nick:
Oh my God, it is the best.
850.78 It is the best.
851.44 Parsa:
Cheers, gentlemen.
852.34 Nick:
See what you guys think.
855.28 Parsa:
Mm. So delicious.
857.02 Mark:
I like how thin it is.
858.28 And then you can really taste the different
sections of the cut.
861.79 Nick:
Having one of these is always crazy for me.
863.65 Next item. Even crazier. Inside
865.78 this is the rarest bottle of ketchup
anywhere in the world.
868.81 It’s from a partnership between Ed Sheeran
and Heinz, who is famous for his love of
872.71 Heinz ketchup.
Mark: Aha!
874.09 Nick: Interesting, right? As you can see
from this note, inside there were only
150 made.
878.32 And if you look at the bottle, you’ll
actually see there’s Ed’s signature.
881.05 And this is a print of the tattoo he has on
his arm.
884.11 Parsa:
He’s brilliant.
884.98 You know, I’m really excited to try.
886.33 He’s just a genius.
887.203 Nick:
Part of me wishes it would play his
music
889.48 when you open up this box here, you know?
891.64 Parsa: Yeah.
Nick: Like-
♪ And I’m thinking about how ♪
895.06 Nick: What do you guys think of the actual bottle?
896.74 Mark:
It’s awesome. Yeah, I would definitely keep
this after I had finished the ketchup, that’s
901.33 for sure. I’m curious to understand what
this all means.
903.82 Nick:
Oh, all of his tattoos?
904.81 Mark:
Yeah. And what was the bite with ketchup that
made him decide to commemorate it?
909.37 Nick:
The other thing is to make it a little more
accessible,
911.47 Heinz made a « Tomato Edchup. »
913.6 So if we don’t want to open that one, we can
use this.
916.54 And it’s the same ketchup
917.56 in both of them.
Parsa: Can we try a little bit?
918.79 Nick:
Yeah.
918.97 So the other thing, I just figured I’d get us
some normal fries.
923.56 Parsa: Oh, yeah.
Nick: Each of us gets our own container.
926.86 I mean, the thing is, I know it’s just
regular Heinz ketchup.
929.44 One of the all time greatest things.
930.76 Nice work, guys. Next, for some Wagyu.
932.47 But not just any Wagyu.
933.67 It’s an A5 bone in wagyu ribeye worth
$5,000.
937.09 Already that’s the most expensive cut of
Wagyu you can get.
939.49 And on top of that, we’ve then dry aged it
for a year.
941.74 Nobody does this because it’s too expensive.
943.63 Parsa:
That’s how it kind of looks like typical
Wagyu.
945.79 And then this side, I wouldn’t really be
able to know what that is or classify it
949.21 honestly.
949.63 Nick:
That part we trim off, we cannot eat that
part.
951.67 But it’s important because it’s protected
the rest of the meat on the inside.
955.48 Parsa:
It doesn’t even smell like wagyu to me.
957.34 It’s weird.
Nick: It’s what dry aged meat smells
like.
959.52 Mark:
And is that from the outside covering?
961.74 Nick:
That’s the outside. But it’s going to be in
the flavor on the inside too.
964.26 So to cut it, I have to locate those bones
on the bottom.
966.66 Normally the bones come out of Wagyu too,
because when it ships from Japan that’s more
970.44 weight. It’s just easier to take it out.
972.06 So it’s not easy to get bone in Wagyu as it
is.
974.94 Let’s slice in here. I’m gonna follow the
path of the bone.
977.88 Mark: It’s like
978.15 butter.
Parsa: Yeah, it’s cutting really smoothly.
980.19 Nick:
And then you can see when I open it up.
982.08 That cross section is beautiful.
983.91 Mark:
That’s the classic Wagyu view.
985.86 Nick: That is Wagyu.
Mark: Yeah.
986.91 Nick:
So as you watch me trim this, you can see
and understand more why dry aging is so
990.69 expensive. Already,
991.74 you lose a lot of the volume from water and
then you have to trim a bunch of it off.
995.34 Parsa:
So Nick, let me ask you, how will you season
something like this?
997.92 Nick:
So you basically won’t – you only want a tiny
bit of salt.
1000.89 The rest should speak for itself.
1002.36 Parsa: Got it.
Nick: And we’ll need only the tiniest of
bites.
1005.09 But before I do anything, look at the
patterns.
1006.86 Mark:
Yeah, it’s speckled in there.
1008.33 Parsa: Beautiful.
1008.84 Nick:
And in there is the intramuscular fat.
1010.76 That’s the fat between the muscle
1012.23 and that’s what makes Wagyu as expensive as
it is.
1014.42 So to cook first we’re going to use some of
that dry aged fat.
1017.24 You guys smell that?
1017.9 Mark:
I love that smell.
1019.26 Wow.
Nick: So that way
1020.04 that extra fat doesn’t go to waste.
1021.63 I’m just gonna put a tiny bit of salt on
each piece.
1024.81 Mark:
That’s the sizzle.
1025.98 Has me salivating.
1028.17 Nick:
It’s crazy, no? I’m willing to bet it’ll be
one of the better bites of meat that you ever
1031.53 have in your life. There’s, like, a certain
transition in the smell where you know it’s
1034.53 going to be more burning versus like,
actually browning.
1037.32 So now I know we’re good to flip over.
1039.42 Look at that. Wow.
1040.71 Like I said, you’re cooking this in a matter
of seconds and then we are ready.
1043.59 So give it a second to cool.
1044.755 Parsa:
It’s really perfectly cooked.
1047.73 Ohh.
Mark: Mhm.
Nick: Is it a $5,000 bite?
1050.34 Parsa:
You said before this is gonna be one of the
best bites of meat.
1052.62 It really was. It was so good.
1054.39 Mark:
I don’t want it to end.
1055.32 Nick:
For this next one, you’re either going to
know what I’m talking about, or you’re going
1058.53 to think I’ve gone completely insane.
1060.63 Let me ask you guys first. Have you ever
seen those crazy listings on eBay of these
1064.71 weird, rare shaped snacks, or do you
have no idea?
1066.66 Mark:
I don’t think I spend as much time on eBay as
you do.
1069.51 Nick:
So you have no idea
1070.38 what I’m talking about?
Mark: No.
Parsa: I’m curious what you mean by weird shaped.
1073.2 Nick:
In 2017, a Hot Cheeto that was in the shape of
that famous gorilla, Harambe, sold for 100K
1079.04 and then in 2021, somebody in Australia
found a puffy Dorito and the company Doritos
1084.41 actually bought it from them for $20,000.
1086.81 Can you guys guess where I’m going with
this?
1088.43 Parsa:
No, I really can’t.
1089.69 Mark:
What did you find?
1090.56 Nick:
The right question is, what did I buy?
1092.24 I may or may not have spent about $10,000 on
some of these rare snacks off eBay.
1098.03 Parsa:
Oh, boy. What have we got?
1099.71 Nick:
It doesn’t look like much.
1100.79 Parsa: Are you serious?
Nick: I’m serious.
1102.41 Yeah.
Parsa: This?
1104.21 Nick:
Hold on. I bought this little school of
goldfish.
1106.7 I bought a puffy Dorito.
1108.32 I bought this seahorse shaped Cheeto, and I
bought a chicken nugget in the shape of the
1112.97 Among Us character.
Parsa: For $10,000?!
1115.76 Nick:
Maybe a little more. Before you guys
judge me,
1117.92 let’s just look at them. These are such rare
misprints of the most popular snacks in the
1122.27 world. And people actually buy them.
1123.95 Parsa:
« People. » Just-just Nick.
Mark: Yeah.
1126.02 Nick:
Look at this. It’s a school of goldfish
swimming together.
1128.87 Parsa: Wow.
Nick: Come on.
1131.12 Parsa:
I don’t know about 10,000.
1132.5 I just don’t know.
1133.52 Mark:
People find meaning in a lot of different
things.
1135.83 And I’m really happy that you found that.
1137.81 Nick:
The puffy Dorito.
1139.2 was supposed
1140.19 to be in here.
1141.51 Parsa: Where is it?
Nick: They sent me an empty box.
1143.55 Parsa:
I’m stunned.
1144.33 Nick:
Among Us Chicken nugget.
1145.68 That’s pretty cool.
1146.64 Parsa:
I’m excited. No, rip it open.
1148.2 Nick:
What do you mean, it’s not…
1149.55 It’s about like, the look of it.
1151.05 This is a rare item.
1152.28 Parsa:
Beauty is in the eyes of the beholder.
1154.17 Nick:
This one is beautiful.
1155.79 Parsa:
Hang it in the Louvre.
1157.44 Nick:
Come on.
1158.07 Look at that thing!
Mark: That is worthy.
1160.2 The texture of the tail is quite prominent.
1162.42 Parsa:
Number one of the three, probably, right?
1164.16 Mark:
Oh, yeah.
1164.49 Nick:
This was what I was most excited for.
1165.99 I’m glad you guys are finally understanding
a little bit more of what we’re talking about
1169.29 here.
1169.56 Mark:
That’s a winner. That’s pretty cool.
1170.7 I like that one.
1171.3 Nick:
Before we move on to a few items that money
simply cannot buy.
1174.27 This here is Almas Caviar, the rarest and
most expensive caviar anywhere in the world.
1178.59 The name Almas means diamond in Russian,
because it’s said to be the diamond of all
1182.31 caviar, and at over $15,000 per kilogram, it
also costs more than most diamonds.
1186.96 Parsa: Oh.
Mark: Oof.
1187.53 Nick:
Da da da da, dun dun dun dun.
1190.38 Parsa:
That is beautiful.
1191.52 Look at this.
Nick:
Osetra
1192.93 Almas Private Stock.
1194.37 This is the kind of caviar that the caviar
company keeps for themselves.
1197.49 Parsa:
Oh, my gosh.
Mark: Here we go.
1198.66 Nick:
There is another compartment.
1199.94 Mark:
Oh.
1201.2 Nick:
White gloves. And then the key to open it is
like the fanciest little key.
1205.13 And then I think this is a little mother of
pearl plate.
1207.92 And then, of course, a bunch of mother of
pearl spoons.
1210.71 Oh, I’ve never seen a caviar
1213.41 that light and golden. Gloves off. A Bellini.
1215.96 A little scoop. We forgot to mention,
1217.67 this is our ostrich egg.
1218.69 Parsa:
Oh, yeah. There you go.
1219.98 Nick:
Yeah, yeah, yeah. It’s not even all of it
because it was so big.
1222.62 A little bit of ostrich egg on top.
1224.42 Tiny little touch of creme fraiche on top.
1226.55 And a couple of chives.
1227.66 Parsa:
I’ll take this.
1229.73 Wow. I’ve never tasted flavor like that in
caviar.
1234.17 Mark:
Mhm. And the caviar really stands out.
1236.51 Nick: It has more flavor.
Mark: It kind of pops.
1238.1 Yeah.
1239.27 Nick:
Mhm. Super buttery.
1240.59 Mark:
Yeah.
1240.8 It’s really smooth.
Nick: Trying it
1242.15 plain.
1243.56 Parsa:
You can sense the butter even more now.
1245.24 Mark:
Yeah I think I even prefer it plain to be
honest.
1247.88 Nick:
Let’s go to the priceless items.
1249.23 So lots of people say caviar goes well with
fried chicken,
1251.6 which is why it’s a perfect segue to our
next item, this fried chicken Prime bottle.
1255.74 This is Prime that’s flavored fried chicken.
1258.35 They didn’t sell – they did not sell this.
1260.37 I got this straight from Logan.
1261.6 So from a distance it looks like a normal
KFC bin.
1264.12 Then you look at the face and it’s Logan
Paul’s face.
1266.94 Mark:
I didn’t even notice that.
1268.38 Nick:
And they specifically said that this is not
for consumption.
1271.32 Mark:
I think we have to try it, though.
1273.0 Nick:
Oh gosh, that’s cool.
1274.41 Parsa:
What? This is pretty epic.
1275.85 Nick:
Wait, this is amazing.
1277.05 It says « frydration » instead of hydration.
1279.66 But before we try it, I decided to get us a
regular bucket of KFC because we might as
1284.04 well compare the flavor.
1285.06 Mark:
Yeah, it’s the only way to do it.
1286.59 Here we go.
Parsa: Cheers.
1288.48 Nick:
Oh.
1289.83 I can’t, I can’t.
1290.94 Parsa:
I taste the chicken.
1292.17 Mark:
Yeah, it’s as advertised.
1293.52 Parsa:
I taste the chicken.
1294.81 Nick:
It tastes exactly like fried chicken.
1297.93 It’s like the same thing.
1300.21 Parsa:
Same thing.
Nick: There’s no difference.
1301.83 I might wash it down.
Parsa: No way.
1303.93 They nailed it, I guess.
1305.07 Mark:
Yeah, they really did.
1306.21 Nick:
It’s perfectly disgusting.
1307.47 Mark:
Yeah. I’m not sure how well this would do on
the market. As a product,
1310.62 it hit the spot.
1311.34 Nick:
This is our second to last item.
1312.87 The final one is for you guys.
1314.37 And you’ll see what I mean in a moment.
1315.72 Mark:
But first…
Parsa: Oh my gosh is, that lobster?
1319.43 Why is it so blue?
1320.39 Nick:
It’s not a blue lobster. This is a 1 in
100,000,000 cotton candy lobster.
1325.04 Just so you understand, the odds of catching
a regular blue lobster are 1 in 2,000,000.
1329.18 This is truly the best representation of a
food that money simply cannot buy.
1332.75 Lucky for me, I know a pretty cool
lobsterman who caught this lobster a little
1335.99 while back and let me borrow it for this
video.
1338.18 Parsa:
So how does this happen?
1339.5 Nick:
Due to a rare genetic mutation. And this one
here has a few brown spots because it’s
1343.16 actually about to molt its shell, and when
it eventually molts its shell, it’s going to
1346.37 look something like this.
1347.63 Parsa:
Never seen anything close to this.
1349.1 This is incredible.
Nick: It would be
1350.24 A crime to cook this lobster.
1351.74 So we’re going to send him off to an
aquarium where he can live happily ever
1354.53 after. And believe it or not, he’ll be much
safer than he would be in the wild there.
1357.68 So instead, I’ve got a lobster that’s much
bigger.
1359.63 This is an 11lbs lobster.
1361.13 The biggest money can buy.
1362.33 Look how small this crab is versus the
actual lobster.
1364.94 Lobsters this old can be up to 140 years of
age.
1367.76 Just look at the size of my hand compared to
its crusher claw.
1370.19 And trust me when I say you don’t want to
get your fingers anywhere near this thing.
1373.31 It’s so big that to prepare it, we need to
break it down into smaller parts and then
1376.76 steam it in three different pots.
1378.51 Then the shell is so thick that I’ll need to
use some pretty incredible force to open it
1382.29 up. And guys, we’re left with this. Insane.
1385.29 Mark: That’s bigger than his hand.
Nick: Crazy.
1386.73 Mark: Yeah.
Nick: Cutting into this thing is like
cutting a steak.
1389.22 That’s how big this claw is.
1392.1 Tasty. Ready for the last item?
1394.47 Mark:
Let’s do it.
1394.98 Nick:
So here it is, our final item of the video, a
couple oysters.
1398.34 But before I say anything else, you’re going
to want to watch and listen very carefully.
1401.64 These are ten year old oysters.
1403.23 These are nearly impossible to find anywhere
in the world.
1405.51 But here’s the thing. Oysters this old have
a much higher chance of having a pearl
1409.89 inside. And the most expensive pearl ever is
valued at $100 million.
1415.29 We are going to open one of these oysters.
1416.97 If it has a pearl inside, it’s going to be
worth a lot.
1419.28 And I’m going to send it to one of you.
1421.44 Mark:
We’ll see.
1428.76 Nick:
No pearl, but I bought this $10,000 pearl.
1431.97 Go subscribe and this is coming in the mail
to one of you.
.