(air whooshes)
- [Tim And Darren] We back!
Basic To Bougie,
in this bitch!
We might not be able to physically
be with each other, but we're here, in spirit,
still holdin' it down.
And this time, we're gonna be tryin'
three different versions of one type of food.
- [Darren] Yeah, but we still gotta figure out
which is the cheapest, the middlest,
and the most expensive.
- And as always, we might just learn that sometimes,
the most bougiest food can be basic.
- Or that the most basic food can be bougie.
- Facts.
Where's the butler?
- [Darren] Daquan?
Daquan?
- Julius?
Daquan, what is his-
- I heard that he been kickin' it with Justina.
- Woo, this hair is quaffed to the god.
- But I don't even like to get into all of that.
- But wait a second, wait a second, no!
The butler's under the table, dog,
He just handed the box to me.
- Why would he be under the table?
- You know.
You know why.
(crickets chirp)
'Cause he's a butler, he's cleanin' down there.
- All right, let's get into it, then.
(laughs)
Eyes open, eyes open.
It's clue, it's clue.
(gasps)
- Oh. - "Catch of the day."
- Oh, this is kinda fly.
- Yeah.
Pose.
(upbeat music)
- Okay, School Boy D.
(laughs)
Oh my God, it's literally fish in these.
(dings)
- [Darren] Aint' never times this hard,
where I just had to go straight with the fish in the can.
(classical music)
- [Tim] Oh, I wonder if one of these is like, anchovies.
- Oh, Tim.
- [Tim] Oh my God.
- Gold!
- I love gold.
- [Darren] I pray it ain't nothin' that's gonna
make us get sick.
- Basic to boo-boo.
- Basic to boo-boo. - Yeah.
- You ready?
- We just gotta, we gotta dive in.
- [Darren] All right.
- Like a fish. - [Darren] Hey, man,
long as they don't make a splash when we open it.
Let's get it.
(classical music)
- Hey, what do you call a fish with no eye?
(crickets chirp)
A fish with no "I" is "fsh".
(trumpet music)
- You don't get that one.
You do not get that one.
(laughs)
Now, look, I'm not gonna lie,
this one has a little spice to it.
- [Tim] Yeah.
- [Darren] We're goin' in?
- Yes.
- Its low key fallin' apart.
- It's just so slimy.
- You ready?
- I'm already doin' it.
- Yeah, yeah.
Oh.
- That's exactly. - Oh.
- Yep.
- Yeah.
- Oh, it definitely does have some spice to it.
- Yeah.
Oh.
Here's the thing, Tim.
- What's the thing?
- I'm not mad at this.
- I'm not mad at, but I'm also not glad at it.
It's definitely seasoned.
- Yeah. - It's slimy and seasoned.
Slimy and satisfying.
- But it's low key a FORSUREYOURIGHTON.
(air horns)
- What?
No!
- Tim.
- This is not a FORSUREYOURIGHTON.
- You not even gettin' in there.
- Maybe it's because you are just a big ol' bear.
(bear roars)
And you like catchin' fish in the wilderness like this,
(bear roars)
right out the river.
(bear roars)
But I can't get down like you gettin' down, right now.
- You the same dude that done ate live octopus.
- That was great.
- And you can't mess with
FORSUREYOURIGHTON.
(air horns)
- I don't know about that, but yeah, all right.
(laughs)
- Let's go into can number two, baby.
(classical music)
Okay, okay.
- [Tim] This looks a little better.
This looks a little better.
Oh, God, I spilled, ugh!
I spilled fish juice!
- I'm goin' in.
- This looks like a bigger fish.
- That's definitely more of the bland, no flavor.
- You know what, I'm not mad at this one.
- What?
- It's less seasoning, but it tastes less fishy, to me.
I think the fish tastes a little different too.
Like, cuts of fish are, they look bigger.
(Darren burps)
- Uh oh.
Uh oh.
Ooh, okay.
I'm not even mad at the fish in the can.
Mm, mm, mm, mm.
Hmm.
Mm.
- Oh, you lovin' this.
- Bruh, it's good, though.
- I'm less mad at the second one than the first one.
- This one has some Louisiana type flavor,
Cajun twang to it.
This is less seasoned, but it's more fulfilling.
- The second on just kinda tastes like it's a little
just oil, olive oil or somethin'.
- Yeah, yeah.
- And I don't know. - Uh huh.
- Maybe, hold on, let me get one more flavor.
- Uh huh.
Get up in there, Tim.
- Yeah, yeah, yeah.
- Get up in there, Tim!
Tim, get up in there, Tim!
- Oh, God, oh my God.
- Get up in there, Tim!
- Oh, damn, you caught me.
- Come on, now.
- Hey, you know what?
You know what's crazy?
- What?
- You know how that fish tastes?
- What?
- Off the hook.
(crickets chirp)
(reel clicks)
That's off the hook, right there.
- Boy, hey, let me tell you somethin',
you wet that joke up, splash.
I'm goin' to the third, Tim.
- All right.
(classical music)
- [Darren] I don't know about this one.
- It's gold.
- [Darren] Oh, now, this is a bigger fish.
- Oh, it's like, smoked.
Now, this smells fire.
- God so mighty.
Hold on, Tim.
Tim. - Mm, that one's great.
- If I had some toast, and I could slap that on there.
- [Tim] Yes. - With some cheese.
- [Tim] This third one is great.
It just tastes like ham.
- It has a SPAM situation to it.
- And I love SPAM.
- [Darren] And I love Spam. - Yeah.
- You know it's good, when you pick the container up.
(laughs)
- This might be like, what, some salmon or something.
- Definitely some salmon.
- Some smoked salmon, I feel.
- Definitely some salmon, yeah.
- Yeah, mm hmm.
I feel like they probably used like,
higher grade of oil, you know what I'm sayin'?
- Uh oh. - [Tim] Maybe like some type
of like, avocado oil or, oh.
Okay, maybe some, maybe a canola oil.
I don't even know-
- A canola, you said a canola?
- Yeah, yeah, canola, you know,
the company that makes the crayons.
(laughs)
- I didn't know that you knew so much about oil, Tim.
Uh, oh, hold on, hold on.
Uh oh, the spice done got on me.
- Swimmin' back up.
(Darren coughs)
- Whew.
(hands clap)
Let's get to rankin', brother.
(upbeat music)
I'ma go with the crazy flavor is the most expensive.
(Darren burps)
- I think the smoked salmon is the most expensive.
It's salmon and it's smoked and it got the gold.
- Do you think number two's the cheapest?
- Maybe, man.
I'm really confident in the salmon being the bougiest one.
- Salmon.
- Salmon. - Salmon.
- Salmon.
(laughs)
- We're goin' salmon, most expensive.
- That's how I feel.
And now, I'll let you handle these two.
- We're goin' with the flavor,
the spicy, middlest.
And then, we goin' with the oily as the cheapest.
- But what if-
- Uh oh, uh oh.
- But what if -
(mimics air horns)
(air horns)
What if there's so much sauce on that spicy one,
because it's a cheaper fish, though.
- To cover it up?
- Yeah.
- But usually things with a lot of flavor
cost a little bit more.
That thing had flavor.
- Yeah, yeah, true, true.
Okay, let me stop second guessing everything.
- Yeah, it's all good, it's all good.
Let's just do it.
- You want me to read it?
- I'ma read this one, because you love it.
- All right, here we go.
- Here we go.
(clears throat)
You ready for this?
- Talk to me, Tim.
Tim, talk to me.
- All right, comin' in at number one,
"Sardines in Louisiana Hot Sauce, $1.50."
(trumpet music)
(Tim sighs)
So, we should have, (sighs).
(Darren screams)
- Buy you said.
- I know.
But (sighs).
All right, hold on.
- Oh. - [Tim] Number two.
(Darren screams)
- Uh oh.
- Oh, Tim, it hooked me!
- You got a belly button piercing, now.
- Oh.
(Tim laughs)
(Darren grunts)
(Tim laughs)
Oh, God.
- Hey, I almost caught feelings.
- You caught feelings?
(Darren laughs)
(Darren mimics drums)
All right, number two.
- [Darren] Number two.
- [Tim] "Wild Caught Sardine Fillets in Olive Oil, $3.00."
- So, we just-
- [Tim] So, it was, yeah.
- [Darren] But you know what,
even though this is how we had it,
I feel like once someone says it could possibly
be another way, we kinda gotta accept both.
- Yeah, true.
And you know what?
It's the distance, is messing it up.
- It's throwin' us off.
- Blame the 'rona.
- The 'rona.
What's the last one?
- God, it's-
- And how much is it?
- All right,
"Skinless Organic Smoked", oh, "Trout".
- Trout!
- In avocado oil!
(tires screech)
- What kind of oil?
- Avocado oil, that's what I said.
- Damn!
- [Tim] I was right, even when I was (beeps).
I'm amazing!
(soft violin)
- I don't feel bad about any of the decisions we made.
- I feel a little bad, but not bad.
- I don't, I don't.
I will say, I'm keepin' these forks, though.
- Oh, yeah.
- Huh?
Your voice went up two octaves.
- Huh.
- Huh?
- Huh.
(laughs)
Mm.
(mouth smacks)
- Close us out, Tim.
- All right, y'all, well,
I hope you guys enjoyed another delicious episode
of Basic to Bougie, virtual style.
Make sure you like, comment, subscribe, share, all that.
I'm Tim Chantarangsu.
- I'm Darren "Big Baby" Brand.
(upbeat music)
- Bye.
- We out.
(upbeat music)