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I DMed 100 of the biggest YouTubers to let me cook in their homes, and honestly, most of them ghosted me. But five big dogs actually responded with a combined subscribership of 78 million and 24 billion total lifetime views. So I'm gonna do my very best to cook them the best thing they've ever eaten in their own home. It won't be easy because these YouTubers have high standards, and if they don't give me a minimum of an 8 out of 10, I will cut my hair. short. And we're starting. We gotta get a crispy dap. What's up, man? What's up, buddy? Good to see you, man. No. Good to see you. How's it going? Mr. Will Tennyson.
One of the friendliest guys I know. It should be easy to make something taste good to Will because he's on diet a lot. He's not eating the tastiest food every day. Your hands are softer than I thought they would be. Thank you. Baby lotion. Ah, yeah. Come on in. Thank you. So what do you think? Beautiful. You just got this house, right? Not that long ago. It hasn't even been a year. Nine months. Can I see the gym?
Yeah. I'm excited for you to see this because I know, like, you're a meathead now. I'm a meathead? Yeah. Partially because of you. This is my favorite area. This thing is crazy. This looks like a giant. This looks like a sex machine. How does this work? You stand on the thing there and then just. Oh, wow. Oh, this is great. Yep. We have dumbbells all the way up to 120. So you don't ever go to a gym anymore?
No. I don't actually leave my house, actually. Ever. That can't be helpful. It's not. Will. Now I can have at least a little bit of a pump. Oh. That's gonna make me act up a little bit. You don't have to bicep mock me. Well, how many pull-ups can you do in, like, unbroken? My best ever is 26. 26? Oh, I was gonna be like, let's do a pull-up challenge. Wanna do it? Yeah, fuck it. We'll try. One. Oh, those are clean.
Two. 13, 14. I'm 20. 22. I gotta take as much weight off of me as possible. Wallet and phone fam. Okay. Come on. Eight. First time Josh has ever gone above 12 reps. 13, 14. 15. See if I can get 16. Go. There it is. How's it?. That's the first time I got over 12. while we're out of breath. We're gonna be out of breath again later. I've had dreams of you coming in, like, kicking the door down. and then cooking. Cooking for me.
I need your favorite food or foods that I can make for you today. I'm an Italian theme. Chicken parmesan with spicy alla vodka sauce. It's my bread and butter, man. So the kitchen where the magic happens. This is very nice. This is a beautiful kitchen. You like it? I like the exposed whey protein cabinetry. What's going on here? I mean, this is, like, pretty chill. But then you got. Yeah.
Oh, my God. It's all just powderized products. And then the sugar. Bro. More. Come on, man. How many protein bars do you have? Like 500 of them. Is this steroids? We'll cut. All right. So what's going on in here? This is bad, dude. This is. Yeah. You have a restaurant case of eggs, bro. It's unopened. Yeah, I have asparagus I could kind of chew on. Why do I feel like that? Your wife bought that. I really.
I don't even know what to say. I feel like the tour should have stopped at the gym. The spicy vodka pasta is not that spicy, but it does have some heat. It has red Fresno chili. Normally, I'll remove the pith and the seeds, but I want you to get a little bit of chili in every bite. It's not quite a fine chop. It's more of, like, you get little cubes, you see? Yeah. But then we also have, obviously, fresh garlic.
There's one thing that's in both of these. Gochujang has nothing to do with Italian food, But I use this in place of tomato paste because it has a sweet, tomatoey, fruity flavor. But it also applies heat. It also applies saltiness. Umami. Mommy, Daddy. This guy gets me, dude. Yeah. So that is. essentially the spicy vodka pasta right there. There's one other element. Guanciale. This is witchcraft, man. If someone is good at cooking, you can almost guarantee that they're good at making love.
We know that. So to make the sauce, we've got the guanciale going in. The heat's not too hot because I want to, like, help pull some of that fat out. I've got my chili. I've got my garlic. Then we make love. Or the. Well, this I know. The vodka sauce heavy cream. I want to prove to people that I believe in this. I'm good at cooking, But a lot of people. still are skeptics, and I'm putting this on the line. How long have you been growing that out?
11 years. So this is nearly done. We'll add in the pasta in a second. But now chicken parm. So these are chicken cutlets, panko style. So they're going to go into the oil. I'm going to do a little fun thing for you on this one. Oh. So this is now going to be perfumed with fresh thyme. Dude. Oh, man. So pasta's gonna go from pasta water into our sauce. Move this and jostle this around. A little bit of butter. Fresh grated pecorino, and then very important, pasta water. I love that sound, man.
We got our chicken parm. We're gonna add our sauce. We've got a lot of cheese here. Then this goes under the broiler just to melt. Bada bing, bada boom, she comes out. Look at that, dude. Go have a seat. Where do you want me? How do you want me? Like. what?. All right, Will, we have chicken parm, spicy vod? Chicken parm first. Okay. Absolutely. Wow. Mmm. Whoa. That's the kind of bite that makes you close your eyes. And I know you're crazy about seasoning, but, like, you're a seasoning gangster.
It's erased every chicken parmesan I've ever had. Holy. Okay. I don't even know if I'm ready for this. I can individually taste each component, but it all works so well together. that time makes it. This is the best chicken parmesan I've ever had. So this is a 10. You can't give it a 10? No, I have to give it a 10. You can't give it a 10. 10 is not a real. Like the thing is, I've never had anything better than it. You're a 10. When the camera. Huh? Will, thank you so much. Dude. I appreciate that.
Do more videos like this. Come back anytime. I'll give you a key. I already have one. We are keeping the hair, but we are not done yet. And if I do not get a minimum of an 8 out of 10, I am still going to shave my head. On to the next. Our next guest is an unpredictable bunch. They usually aren't in L.A. because they come from the United Kingdom. So we're a little lucky we caught him here. I've been walking for, like, two minutes up this driveway. Why is it so hot in L.A.? Here's the house. This looks insane. I guess we're gonna knock on the door.
My God. This door is. No way. No. What is this place? This is our house. Come in. Come in, come in, come in. Yeah, it's one of our houses. Yeah. Oh, just one of them. Yeah, yeah, yeah. Of course. Who's this? Is that Bruce Willis? Yeah. Is he okay? He looks a bit yellow, doesn't he? So we should feed him. A lot of wine in here too. Wow. A throne made out of corks you literally can't touch. Are you still talking about this? Yeah.
Good one. Oh, yes. Wow. Tricky zone. Now, besides the creepy Bruce Willis security guard, the Sidemen house had quite a lot. An indoor fish pond. Beautiful. And I would imagine expensive pieces of art all over this thing. A huge living room. A not so mini bar. An outdoor fish pond, which also extended into the home. A pickleball court. A gigantic pool with a hot tub, and of course, this weird sculpture of a dude staring at you as you bathe. And perhaps one of the most crazy views of the Los Angeles Valley.
Anyway, the boys were hungry, so they wasted no time and threw me straight into the kitchen. This is. Honestly, I was expecting it to be bigger. Oh. There's so much space everywhere else. Why'd you make the kitchen the smallest part? We're making up for something else. Okay. I made it all the way out here. It was supposed to be, what's your favorite dish? But, I mean, there's so many of you.
Beans on toast. With cheese. Can you make it, like, a bit more. Anything we make is gonna be posh. Ooh. It's not gonna be a normal beans on toast. I'm not gonna use Heinz. I'm gonna make my own Heinz from scratch. Making the beans. Oh, making the beans. How'd you make a bean? Well, I'm not gonna grow the bean. Oh. Well, how do you think the beans become what they are in the Heinz can? They just are. Boys have been where have you been? And on that note, we're gonna make this.
You guys can go and do something else. You don't want us in the kitchen? Honestly. All right, see you guys in a little. The beans for beans on toast is usually just reheated Heinz baked beans. So I'm making my own version completely from scratch. I don't know if they're gonna like this. Cause I don't know their palate. So here's a bunch of bacon. Now, I'm keeping the process fairly simple. We've got a super smoky bacon that I found cut into lardons, cooked slowly, and rendered out until very, very crispy and nice.
Added a little bit of pork stock just to deglaze and pick up some of that flavor, followed by some of the ingredients that I would imagine would give it that classic Heinz flavor. Some ketchup, some brown sugar, salt, MSG, and a few other spices. And finally, our white beans. I stirred that all together, let it reduce slightly, and then added a little bit of a cornstarch slurry to thicken it and give it that kind of Heinz texture. I don't want to depart so much from Heinz that I, you know, maybe risk getting less than an 8 out of 10. Let's see how we're doing. Symphony.
I gotta hand it to myself for this last minute recipe. This is good. They seem to be into the posh. So when I say posh, we're not using white bread. We're using a proper batard sourdough loaf. We have Le Gruyere. This is my favorite Gruyere brand. Guys, I'm gonna be honest with you. We don't have a cheese grater, but I'm the cheese grater. So all the bread is sliced and the bread has been toasted. I've got my chopped cheese, and I'm just gonna put a little. on the top of each slice.
I'm gonna pop this in the broiler just until it's melted. Now to plate this up, we have our beautiful toasted bread, followed by a hefty layer of our incredibly delicious beans. Finish it off with a little bit of crumbled Parmigiano-Reggiano, and thinly sliced chives. At this point, I'm really hoping the Sidemen like this. Even though these are delicious, if we don't hit some level of a nostalgia note, I might be shaving my head. Oh, this looks delicious.
All right, all right, all right, all right. Hang on. There's rules here. The rules are simple. You eat the beans on toast, you rate it out of 10. Go for it, gentlemen, enjoy. I'm not gonna give away my secrets on the making of this, but everything homemade. The cheese from you? I bought the cheese. Yeah. You didn't make it, like, from you? What do you mean from me? Don't worry. What do you mean by that? Dude, how are you almost already done?
You have to chew, bro. he's a vacuum. Don't highlight that. Huddle, huddle, huddle. If you think about what beans and toast actually is that is toast with some beans and some cheese. Sometimes. Can I be honest, lads? I think Heinz is better. I'm a Heinz beans guy. What's the verdict? The bad news is. one member of the panel prefers Heinz beans. So we're not gonna say who. Now, what's the good news?
Countdown. Oh, oh. Three. two. one. EIGHT! Oh, thank God. Yes. Ah. Oh. You saved me. I didn't tell you guys this for a reason, because I thought you might screw me over. But if I get anything under an 8 out of 10, I have to shave my head. Oh, my God. You were right. No, no, no, no, no, no, no, no. You could have ruined his hair. You'll never be Heinz. Well, I think we know who it was. We have many other stops to go, so we move on to the next. Good luck. Thank you. Thank you, thank you. Next stop is one of my personal favorite YouTubers in the world, and we're at a very exclusive location, hence the view here.
This is a $13-million house. I mean, this is just the front. He has shown probably some of the world's most expensive yachts, houses, et cetera. So let's knock and take a look inside. Look at this. I need a water function in my house. What am I doing with my life? There he is, the man himself. The one and only real estate YouTube legend, Enes. Welcome to Malibu. Oh, my God. First of all, this chande- What is this? It is a chandelier, but again, it's all about that view.
Eventually, we just want to pull you right there. Yeah, I almost, like, really want to run off the edge. Oh, my God. Look at that view. I mean wow. It's pretty good life out here. Honestly, 13 million doesn't sound too bad for this. It's not bad. And you get six bedrooms and six baths. The primary bedroom suite is a little over 4,000 square feet. Oh, God. That's bigger than my whole house. And then we have two seating areas, fire pits.
There's a pool back there too. But anyways, let me show you the first floor, our seating area. One of my favorite features of the home is actually the dining area. Bring people here, let them enjoy it. Cook your food to the left. So this is where I'm cooking. Does that pass the Joshua test? I love that we have this huge, long, open space. First thing I just noticed, this sink has that thing I've seen on TikTok.
I don't even know, how do I activate this? I feel like it's a flex that deserves to be in your home. Thank you. I needed that. This is a nice kitchen. I feel good about cooking in it. I've got everything I need, except for one. Of all the things that I could cook for you, I need to know your dish. I love mushrooms, and I love pasta, and I want a mix of both. I don't want my pasta to be too creamy, but I want it rich and decadent.
It would be cool if we can have a couple different mushrooms in one pasta. Got it. Okay. Psilocybin. Kidding. Mushroom pasta it is. I have three different kinds of mushrooms going in this. This is so exciting. I've got oil in the pan. I've got mushrooms going in. I've torn them so that they have all that surface. This is not the time to salt and toss. I've got it on high heat. Let the heat go up into the mushroom, and I want as much color on this as physically possible.
This is the time. to just let the mushrooms hang out and let them do their thing. You're trying to make the mushroom flavor even more prominent in the dish through Maillard, basically. Got it. You can already smell them. I mean, you can. No, I know. I can die in this. I would like to think that I have access to good food, so I'm gonna give you my honest opinion. But so far, I'm really impressed with everything I'm seeing. Now we're gonna go in with butter, garlic, and shallot. Thyme goes in. Little bit of wine. Not too much, just a touch. Cream is gonna go in.
I whipped it a little bit, so it's a little bit aerated. I'm gonna add a touch of lemon juice. The most important part, our fresh cooked pasta with some of the pasta water. And finally, you can't have pasta without a little bit of Parmigiano Reggiano. We have our pasta. Eat it, enjoy it, talk about it, tell me what you're experiencing, and then once you're ready, give me a rating. The presentation looks really good. Everything is evenly coated, mushrooms on top. Parmesan shavings. Cheers. Wow. First thing, pasta is cooked to perfection. So much texture and volume from the pasta. And then the mushrooms are so chewy, so decadent and rich.
But it's also not overly sauced. There's a lot happening even in a single bite. I really like it. The only problem is, like, I would want to eat a couple plates of this easily. I'm going to give it a 9.25. Pretty darn good. 9.25. That's way too high. I get to keep my hair. Guys, we've made it far and wide. We're not done yet. We're moving on to the next. We got a multi-business mogul, YouTube God situation going on here. I'm not sure what's cooler, the Audi R8 or the Levels car.
Okay, here we go. Is he home? Why do they make those so loud? I feel like they do that to startle you. What's up, man? Yo. What's going on? How are you? Good to see you, man. Good to see you. Come on in. Beautiful home. Thank you. Brent Rivera. Not only does he have 43 million subscribers, not only is he the CEO of Levels, the snack brand, which is kind of crazy, he's also the CEO of Amp Studios. Well, welcome. This is my house. This is like, my play area. Watch this. Ready? Is that even the. ball you're supposed to hit?
This is like the YouTube room. Got my old million-subscriber play button over there. I don't know why I have this. Gordon Ramsay. Not Gordon. Let's check out the backyard real quick. So we got the little pool. It's a hot day if you want to go swimming. Hot tub in the winter, little bar area. How often do you come out here to chill? I'll, like, chill, you know, on the weekend or something like that.
I don't work on the weekends, so. But you got me working on the weekend today. I'm sorry. I'm kidding. Beautiful kitchen. Thank you. I see everything, and I see that it is exactly what I need. You got a great fridge, got a great stovetop. I think I'm going to be able to do this before we get started here. What is your dish? It's something that I really love. I eat it a lot when I'm in Japan. It is pork katsu. So I'm competing with possibly one of Japan's most iconic dishes from Japan that these chefs have probably spent hundreds of years mastering.
Yeah. Jokes aside, I feel good. I'll go get my ingredients, and we'll get cracking. Let's do it. I'm down. Brent is upstairs, but I have a little surprise for him. I know this is a Japanese dish, but I've brought Spanish pork, the wagyu of pork, if you will. Pork secreto. This is a thin cut of pork. Really high intramuscular fat, while also being super tender. That means even if I cook this well done, it's going to be super, super, super juicy, which I plan on cooking well done.
I'm sure you already knew this, but, like, katsu is usually traditionally served. Yes. With a cabbage salad, but there are two important things. Japanese mayo sauce. and lemon. Normally, they just do straight Japanese mayo, but I'm adding a little bit. I'm doing kind of like a garlic Japanese mustard mayo. I'm pretty sure we took that from the house that we were in that Enes showed us. That is definitely not ours. We will not do that to you.
Yeah, I don't have anything for you to say. So, like. So I'm doing the Kewpie mayo. I'm doing a little bit of Dijon. And then we're going to do just a little touch of lemon juice for acidity, and then just a tiny bit of fresh garlic. Whisk that together. That's it. That's our sauce. Easy. The next piece, we're make the dressing for the slaw. A very small amount of also Japanese mayo, touch of sesame oil, and then a touch of tahini, touch of rice vin, and then a touch of soy sauce. Then I have a little bit of sugar here just to brighten that up. And then we just mix that together. That's it. Pork goes into your flour, then it goes into egg wash.
This is just beaten eggs with a little bit of water so that it's like a little more loose. And then it goes directly into panko Japanese bread crumbs. I've never fried anything really? I've only seen those videos of the people frying, like, the turkeys on Thanksgiving, and then they just like, burst into flames. Now, as soon as that oil hits 375 Fahrenheit, we are going to carefully place our breaded pork. And while that's frying, we can slice up our slaw fresh. Then we're going to toss our cabbage to lightly dress it beautifully and thoroughly.
Then we pull out our perfectly crispy, golden brown pork. So to plate it up, we let it cool, then sliced our katsu into strips, topped with a little bit of thinly sliced green onion, and served with the sauce, a slice of lemon, and of course, your beautiful slaw. I'm not gonna lie. I think we got this one in the bag. But then again, we're taking this risk with our Spanish pork. Is this at least gonna match up to some of Brent's most favorite katsu memories in Japan? I guess that's for him to determine. So hit it with lemon across.
How much though? I don't wanna ruin it. I'll set you up. I trust the chef. You don't wanna go too crazy. Do what you need to do. You wanna kinda like. Oh, yeah. All right, here we go. Be honest with me. Oh, my gosh. Mm. The pork is insane. I'm competing with Japan by using techniques from Spain. Ooh. That's a cinnamon one. Wow. Okay. This is so dangerous. I'm supposed to be on diet right now. My trainer's watching this. Like, stop.
Please stop. I'm gonna be completely honest with you. I would say I think this is some of the best katsu I've ever had. I think I would probably rate. 9.5. Wow. That's high praise. And you whip this up in literally probably, like, 30 minutes. Yeah. That's crazy. This is so good. Thank you. We're getting to keep our hair this time around, but that doesn't mean this is the end of it. We move on to the next.
Out of all the people we're cooking for today, this is the one I'm the most nervous for. She's vegan. I don't think I've ever cooked for a vegan on the channel before, so see how this goes. Hey. Hello. We are at Alveus Sanctuary to see Maya Higa. This is the world's largest sanctuary on YouTube, period, end of story. It's a wildlife sanctuary and conservation education center. So we rescue animals from all over the country, and they live here, and we make conservation education programming.
We live stream them all day. We've got live cams in all the enclosures, so people visit this facility by watching them on cameras. So you watch the animals all day, and that helps support what we do here. And you're gonna meet some of them. All right. ready? I'm so scared right now. Hello. How are y'all? This is some of our animal care staff. These are some treats. Kale, romaine lettuce. Grapes. If I couldn't figure that out, that would have been real embarrassing. Joshua does not know what a grape is.
Everybody put that in the video. So we're gonna go see the emus. I'm gonna spray your shoes first. It's just a veterinary disinfectant and this spray bottle, it doesn't work. Stand by. Standby heard. I'm not, like, typically scared of animals, but that's normally because whenever I'm around them, I plan to eat them. They said I could not do that here, so I will not do that here. I will be on my best behavior. All right, we're back in business.
It's just a disinfectant. You know, bird flu and stuff. Yeah, that's bad. Bird flu's bad. So we've got two emus. Their names are Noly and Stompy, and this whole enclosure was designed with them in mind. I've never. been this close to an emu. You've fed a lot of people. Maybe have not fed an emu. I have not fed an emu. They're not as, like, polite as. me in eating. Standby. Okay. The chef will serve when the chef is ready. What do I do? This one's approaching. You could just hold it out.
Okay. And then they'll, you know. Oh, okay. All right, let's do size. Yeah, yeah, yeah. It's gentler than I had imagined. Okay, good. What happens when I run out? Because I'm running out quick. Nothing. I'll just take the bowl away, and then they'll be. mad. They'll be mad? No, I'm joking. They're really nice. So Stompy came from a zoo in California. His dad abandoned the clutch of egg, so he was incubated and then was rescued here. And then Stompy was owned by a private rancher.
in Texas who didn't want emus anymore. And so now. Now Noly's here. Oh, they knew that they were done. They knew there was nothing left. Yeah, they're very smart. All right, stand back. Do you want to, like, properly, like, pet this emu? Yeah. How do I. How do I pet an emu? Like this. Oh, wow. What do you think? Much rougher feathers than I had anticipated. Yes. Describe texture. They're, like, crispy.
You know? They're crispier down here. Down? Oh, wow. Yeah. Different. It feels like dried leaves. Yeah, it kind of does. This is really cool. Yeah. Conquering our fears today, guys. They're really, really sweet birds. They can also be really cuddly. Like, Stompy likes a hug sometimes. That's nice, Stompy. Wow. They literally love you. Yeah. He's a really sweet bird. After conquering my fear of big birds, it was finally time to meet an animal so dangerous it has to be kept in a cage,
and it has a tendency to eat humans. We have two marmosets in here. Their names are Appa and Momo. This is Appa. Oh, from Avatar. Yes. Oh, my God, they're so cute. Hi, Appa. Oh, would you like a martini? Wait, we share. Gentlemen share. One for you, one for you. I think the payoff is high. They like it. Oh, he's eating it. Oh, you don't know what that is, but it's a grape. Oh, that's a big bite, buddy. That is a huge bite, bro.
Sometimes he likes sticks. You could give him a stick. as a gift. I have a gift for you, Appa. A stick. Hey, you're welcome. Ow. Okay. He's fine. I don't know why he did that. I don't think it broke skin. So we're okay? Slowly. Oh, okay. Is he on you? Yeah. Monkey is on Angela right now. He likes you, which is nice. They got here a few years ago. Somebody in the city of Austin bought them online to be his pets. That doesn't usually work out.
Having monkeys as pets is not a good idea. They had a bunch of health issues when they came here. Some metabolic, bone disease, dental disease, vitamin D deficiencies because they didn't have access to sunlight. So they came here for rehabilitation. And now they're here to teach people about the exploitation of primates in the pet trade. This is our kitchen. The Alveus Kitchen. It's not much. This is what we got. This is what I got. Electric stovetop, solid fridge. What is the one thing that I cook for you? Or is there a favorite food?
Like, what should I make for you? It has to be vegan. I like a sweet potato. I like something fresh. And I'm really hungry, so I want to eat it now. Ish. I don't know about now, but I can do it as quickly as possible. But you've tasked me with the impossible. Make it vegan, make it delicious. No, I'm kidding. Theoretically, this could be my hardest challenge. And if I was going to fail in this entire video, this could be the place where it happens.
Could be today. I'm going to be honest. Now, despite the fact that I don't cook vegan often, I'm putting all of my culinary effort and knowledge into this. I'm just wondering, what are the things that are going to give this an emphasis on flavor? Despite the lack of animal fat, despite the umami and the richness that animal protein or products can create, I can't use dairy. I can't use butter. I mean, these are all of the chef crutches. I might actually have to shave my head today, but I always aim to do my best. So let's see what she thinks.
This is a tostada. At the base, you have an avocado crema. So it's like a vegan mayo, blitzed avocado, garlic, salt, a little bit of olive oil. The ceviche is not fish, but it's actually cauliflower ceviche. So we like finely chopped the cauliflower, marinate it with a bunch of fresh herbs, lime juice, salt, and then a bunch of other aromatics like mango and tomatoes and onion. And then I topped it with more fresh mango, finely chopped onion. Enjoy. It's freaking beautiful. Like, it looks so fresh and beautiful.
It's so good. Whoa. Oh, my God. Cauliflower ceviche is crazy. I would have never thought of that. This tastes exactly what it looks like. It's, like, crunchy and fresh, and there's so much going on. I've never really described food before, to be honest with you. Can I finish this? Yeah, sure. Yes. I'll make the next one while you're doing that. It is a sweet potato mole taco. Sweet potato is cooked down in sort of like a red. sesame mole, and then it just gets a touch of toasted sesame seed on top.
You could throw cilantro on it. You could throw onion on it. But I want you to just try it, literally. Tortilla, sweet potato mole. Okay. Dude. Dude, that's crazy. This is nuts. It's good, right? It's so good. If you were to give one unanimous rating between the two, what would it be? Nine. Let's go. I'm keeping my hair, guys. It's an eight. The rating is an eight. If I get anything below an eight, I have to cut my hair.
Oh, my gosh. You're so confident, which is fair. Well, this means I'm keeping these luscious locks whether you want me to or not. Thank you for watching. Love you. Subscribe and I will see you. on the next one.
