Hi, I'm Josh.
I'm Ollie.
I'm Keith.
And today we've come to the home of chicken and waffles.
Roscoe's chicken and waffles an LA staple.
I used to come here all the time for lunch when I worked at BuzzFeed.
Because we were right down the street.
Hello.
So about this menu.
Every single thing is like a person.
The stubby.
Yeah, the Oscar, Big mamma special.
It's more than just chicken and waffles.
It's a breakfast menu.
Look at this.
That's good.
Whoa, that's a lot.
I bet that's sweet.
That tastes like America right there.
Literally, yeah.
I think I might get a beer as well just to wash all that down.
Oh my gosh.
These are good.
Holy moly.
Here goes delicious giblets right here.
What is a giblet?
It's the chicken gizzard.
They eat this in Korea with fried chicken.
Yeah, they do.
And I really like it.
You know what they call them?
Dongjie.
Oh yeah, that's true.
Which means **** house.
Yeah.
Well I'm so excited to eat them.
This is the chicken liver right here.
It's bigger than I thought they'd be.
It's very big.
You brought a lot.
This is a huge portion.
Start with your favourite the **** hole, I believe you said.
House.
I'm so sorry, excuse my language.
Cheers guys.
Cheers.
These are a great pairing with some beer.
Really like this.
It's a lot of work to eat this.
It's nice and chewy.
It's kind of satisfying.
Yeah, it's good. It's great.
I love it.
Biscuits.
We make them with love here.
Is there anything you make with hate here?
Nothing, it's all love.
You can expand your menu.
Right, so lets move on to livers.
Let's do it.
I'm a bit scared.
Chicken livers I've had before, very small.
That's what I was thinking these are huge.
Why are they so big.
Nice little one over here.
I found the smallest one.
These are like a bundle of livers.
Those are massive.
Cheers guys.
No, not for me.
I love the texture though.
I wish it tasted like that.
How they chew like this.
It's less liver-y than I thought it was gonna be.
It's quite liver-y.
It's pretty liver-y.
Okay, yeah.
Now I'm confused because to me,
This looks halfway between,
What we would call gravy in England,
And like American sausage gravy.
Yeah, but I can tell this is just a lighter.
It's just a thick lighter chicken gravy?
Okay.
It looks delicious.
Let's see.
It's good.
It is good.
It's fatty, flavour is fairly mild, the biscuit tastes really buttery though.
The biscuit is super buttery and kind of flaky.
Baked with a buttery flavoured.
Flaky.
Now this is quite weird for me,
Because this is very similar to the gravy,
My granny makes on a Sunday roast.
Having it with a biscuit, it does work,
But it's also kind of odd.
It's different yeah.
So, don't you, you guys have this kind of biscuit at all?
No.
We have scones.
That's the closest we got.
I don't know how that was something,
That we created because it's really rudimentary
And it's delicious and it's simplistic.
Yeah, it's so good.
It's butter flour, that's it.
Okay, I'm gonna get stuck involved in this chicken.
This chicken looks fantastic.
That's wow.
That's a single chicken breast.
Oh my gosh, flipping huge, okay.
Talking about huge.
What is going on?
Okay.
Number eight, Nicks.
That's the country girl.
Beautiful.
Wow.
Thank you so much.
Okay, wow.
Okay, definitely wasn't,
Anticipating how big the portion sizes were.
That's a side.
Can we just talk about that?
That's a side.
That's a little bit of an exaggeration even for us.
Okay, good.
All right, chicken, let's go.
Oh yeah, the gravy makes this incredible.
Holy moly.
The chicken and the gravy, so good.
When we had the Popeyes together,
I did have you put the biscuit into the gravy.
That's true.
You did.
You did that, like straight up.
Yeah, make sure you get the gravy part of it too.
Oh gosh.
Where the biscuits go, the chicken must also.
This is also a common American thing to do.
That's a thing that we've been doing ever since.
Whenever there's the opportunity, oh 100%.
It does work.
The biscuit adds buttery.
It adds so much butter.
Incredible.
So Keith, you've been busy, man.
You've had a child.
Yes.
You're touring like heck with Lou Burger.
Still making the videos we have, Without a Recipe,
Which is our biggest season,
Which we're doing our live special Without a Recipe,
Where we're doing chicken and waffles.
Oh wow.
And the head chef here,
Is actually gonna be one of our judges.
Oh wow, that's cool.
And are you still digesting, Cheesecake Factory?
Cheesecake Factory.
Can you believe it?
250 items.
Yeah, that was a lot.
The first one to the second one,
There was two weeks in between,
But the second one to the third one,
There was only one week in between.
And in between doing those two,
I filmed the breakfast, lunch and dinner steak video
that I did.
So I had steak all day for a video,
like the day before the Cheesecake Factory finale.
So that was a tough month for me.
That's a lot.
I have started exercising again.
That's good.
I wasn't.
For the few months that the kid came into our lives,
We're trying to like figure out,
What other type of food formats we wanna do,
What types the audience likes.
There's still plenty of American chains I've never eaten at.
I've never eaten at Denny's chain.
I did Whataburger, I got in trouble.
Oh, you did?
Texas was upset with me.
'Cause I didn't eat it at a Texas Whataburger.
I ate it at an Arizona Whataburger.
How bloody dare you.
Texas like newspapers and websites,
Where it kind of got like meaner and meaner,
As different publications covered it.
The first one was like,
Keith from the Try Guys doesn't like Whataburger.
And then it was like, YouTuber slams Whataburger.
And then it was internet quote star.
Yeah, yeah, classic.
It was like getting more and more dismissive of me.
But at the end of the day, they kept putting my video.
We need to try this one.
Butter it, just go for it.
That's butter? Yeah.
Why is it so white?
It's whipped butter.
Whipped, whipped.
So you should just try it just with syrup.
With syrup?
Just the syrup's warm.
Yeah, the syrups warm.
Oh yeah.
It's a little more dense.
Oh my gosh.
It's not as fluffy as like a Belgian waffle.
Oh, it's perfect.
But it's nice.
The texture is beautiful.
It's got a good chew.
It's like sweet toasted bread.
Okay, so now grab a piece of chicken,
Put syrup on both the chicken and the waffle.
Everything.
All right.
Cheers guys.
That's it.
Heck yes.
I actually like it so much better,
With all of it in the gravy.
I like the sweet and the savory together.
I also like savory, savory, savory as well.
Oh, okay.
I like just living in Salt Town.
Okay, okay, okay.
The waffle also has sweetness.
That's true, yeah, it baked in, yeah.
It will still have a sweet and savory bite.
Look at that.
Oh my gosh.
That really works.
Yeah.
I wasn't expecting it to work.
I was talking to someone the other day,
That a fried chicken dinner, it's like a cheat meal, right?
But it's like an affair meal.
Wow, like very serious.
They're really cheating.
Fatty meat fried in different fat,
After being breaded and covered in a third fat.
Are these the tenders over here?
Oh, I forgot about them entirely.
Look at that.
I didn't even see them under the fries.
And what's this?
Does this come with like a little dipping sauce?
That's ranch probably.
Okay, yeah, ranch.
We don't have ranch.
We don't.
I love the way you pronounce it.
Okay.
I know it's your accent, but it is not pronounced ranch.
Okay.
It's pronounced ranch.
It's ranch?
Okay.
Ranch.
I go hard into ranch.
Oh, wow, that's alot of ranch.
Oh my gosh.
Oh, the ranch is good.
Sorry.
This is really good.
Yeah.
And the gravy?
Yeah, the gravy is also very good.
Extra gravy.
Get in there.
Oh wow.
You know you're really eating unhealthily.
When everything is beige.
Right?
When you have a variety of beiges at the table,
You're doing it right.
This looks like a Kardashian clothing line.
Yeah, okay.
Okay.
But it tastes absolutely incredible.
It tastes good and they all taste different.
They're all different flavours of beige.
That's true.
50 shades of beige.
It really truly is.
It's that sexual as well.
Right, I'm gonna pour this syrup into
Into the chicken.
Into the batter?
It's like an ice cream cone.
Wow.
Did you just shot that?
Yeah, he did.
That's good.
I love the excitement on Keith's face.
Yeah, he did.
That's great.
Your enthusiasm from that really sounded,
Like Merry and Pippen in Lord of the Rings.
Like when they get away with stealing something.
That's good.
That's so good.
I watch a lot of the Lord of the Rings, by the way.
Oh, love Lord of the Rings.
I watch Lord of the Rings 2.
When I'm on tour, we watch it every night.
Every night?
That's impressive.
We put it on and it's sort of like our distressing movie.
That's a great film.
What about their legs?
They don't need those.
Looks like meat's back on the menu, boys.
Oh, that was good.
That was huge, that's a huge line.
It also has, toss me.
Toss me.
Oh yeah, Gimli.
That's when they throw him over to the drawbridge,
'Cause they're about to attack the orcs from the behind.
And then he says, don't tell the elf.
Some greens.
Now these, if you don't like them, that's normal.
Okay, okay.
They're really an acquired taste in the South.
They're stewed normally with pork of some kind,
whether it's bacon or ham.
They're very, very salty.
They're kind of an earthy flavour, kind of bitter.
And it's very vinegary.
If you're like, wow, that's not for me.
No one will be surprised.
Oh, it's quite intense.
I like that.
You know, it tastes not dissimilar from nettle soup.
We get in the UK.
No idea what that is.
That sounds like something they eat in "Lord of the Rings."
Yeah.
Yeah, that doesn't sound real.
Sick and tired of nettle soup for three stinking days.
Oh Keith, this has been a real treat.
Yeah, thanks for having me.
Thank you so much.
I'm always down to when you guys are in town.
To have fried chicken somewhere.
How many different types of menu involving in fried chicken can we find?
There's a lot more in LA that you haven't tried.
That's really good fried chicken.
Excellent.
All right, well, until next time then.
Sounds good.
We'll see you, Jolly soon.
See you later, guys.