(upbeat music)
- Hey, guys.
It's Inga.
Welcome back to another episode of "Trendy vs. Traditional,"
where I make trendy interpretations
of your favorite classics.
And today, repping the traditional side
is my good friend Ashley. (audience cheering)
Ta-da!
- I'm Ashley.
- Oh my god, my belly button.
Oh my god!
(laughs)
(beeps) All right, Ashley.
What are we making today?
- Today, we are making...
(tapping)
- [Both] Grilled cheese!
(laughs)
(beeps)
- I'm very excited to be here today.
- Ashley told me that she ate grilled cheese every day
when she was in college.
- I thought that was between us, but it might be true.
(Inga laughs)
- A Nifty DIY queen,
she can make anything out of anything.
- Well, maybe not in the kitchen.
But if there is one thing
that I feel very confident about, it is grilled cheese.
Because I can't cook anything else,
that's how I've become so good at making grilled cheese.
- My grilled cheese today is gonna look a little different
than your usual grilled cheese.
- I'm excited for yours.
- You're gonna go first.
Okay, best of luck.
- Thank you.
Bye bye.
(both laugh)
Well, I need to stay here.
Okay, it's my turn.
I don't know why I'm nervous.
It's not like I haven't made this, I don't know,
every day for 365 days.
So the cheese that I'm using is sharp cheddar cheese
'cause if you're gonna have cheddar,
it should just be sharp.
I like to use sourdough bread, the good kind,
the nice fresh kind that's kind of like crumby
when you cut into it.
I'm gonna start by grating the cheese,
cutting the bread, and then we'll get going.
- I feel like when we think of trendy foods,
rainbow foods are usually the first ones we think of,
and I've been trying really hard to not do rainbow stuff.
It's so easy to just rainbow everything and call it a day.
But what's really cool is that the OG rainbow grilled cheese
actually came from this store in Hong Kong.
They're called Kala Toast.
Back in 2016, so it's been a few years now,
they actually used natural food coloring
and natural flavoring in their rainbow grilled cheese.
The food coloring I'm gonna be using
is this plant-based food coloring that's pretty cool.
To begin with, though, my cheese.
- I don't know, really,
the difference between any of these sides,
but this one looks good.
You can cut it with a knife,
but I just think when you grate it,
it melts better and easier and faster,
'cause it's already broken down a little bit.
- I have three types of cheese here.
People like to mix it up.
I want to get that cool cheese pull.
That's why we're going with some mozz.
And then, over here, I have some Gruyere.
It has a lower melting point,
'cause you want it super melty,
you want it super cheesy, you want it super gooey.
- Oh, that looks good.
That looks Gouda.
- And then over here, I have truffle Gouda.
You can actually see the little specks
of black truffle in there.
Adding some boujee to the mix. (chimes)
Here's a little cheese rain going on.
I am going to divide them up into four colors.
- Oh, I really do love cheese.
Dang.
I am also starving while I'm doing this,
so I'm hoping it will help me.
I feel like my natural instincts are heightened right now,
so my senses are going to hopefully work to my advantage.
- Let's start with the red.
And I'm actually gonna start with our tomato paste
to give it that little bit of tomato flavor.
Add in a little bit of our food coloring.
Now I'm gonna go into yellow.
The turmeric has a really, really strong smell,
so I don't really wanna go too crazy on it.
I'm just adding a little bit.
Let's go into green.
I'm gonna chop up some basil.
I don't want people to take a bite and then end up
taking a whole leaf out of that sandwich.
Fuse them together with a couple drops of green.
I just did the blue food video
where I used a lot of natural food coloring,
blue spirulina extract,
which is actually the basis of this food dye,
so I'm very excited for that.
At Kala Toast,
they actually put lavender flavoring into their cheese.
I'm a little worried that it might turn out too soapy
in mine, so I am not gonna add any flavoring to the blue.
So we have our red, our yellow, our green, and our blue.
Our cheese is done.
- And here we go.
We're ready for liftoff.
Ah! (heavenly music)
That was good.
Ooh, ba ba ba ba, ba ba.
With that being said, it's time to cut our bread.
Ooh, that rhymed.
And this looks and smells delicious.
- I really like sourdough normally,
but today I am using a fluffy milk bread,
a thicker piece of toast too,
because this looks a little more
like what the original people used.
- Let's cut the bread.
I always cook for two,
because I end up eating one serving while I'm cooking.
And then you gotta sit down and enjoy the meal,
so you need a second serving.
That's too thick.
(beep)
Let's go about there.
But that feels kinda thin.
Okay.
(hums)
If you want some ASMR bread cutting, here it is.
(scraping)
- Now squeeze some mayo on and just smear that gently.
I think a grilled cheese is really good
when it's really greasy.
- I don't put butter on the bread
before it goes in the pan.
Hear me out.
What I do is I take cooking spray,
spray it out on the pan and let it get grilled.
In the last like five seconds, I put the butter on.
It doesn't get too greasy.
One last little tss, tss, and then we're good.
- Now I am going to put my first slice right on top.
Let it do its thing.
First, red grilled cheese.
- You can have too much cheese in a grilled cheese.
I know it's gonna make some people mad,
but I think you need to have the right proportions
to enjoy it.
- I want it to be so packed that it oozes out onto the side.
That's when I know it's good.
Now I'm gonna add some yellow.
Look at how full this is already.
Going for the green.
Love it.
And lastly, but not the least, the cordon bleu.
- I'm gonna put the other piece on top,
and then let her sizzle a little, you know?
(jazzy music)
Now, oh no, here's the butter knife.
(vocalizes)
Here it is, on top.
Almost as if it was like a pancake or something.
Get it all over, on the edges and everything.
This is the tss, tss.
Ready?
Ah, tss.
Oh, ow!
Tss.
- I think we're good here.
Look at this beauty right here.
- Aah!
There she is.
- [Inga] Cut this up.
- [Ashley] And while we're cutting it,
we're gonna listen to the sound.
(scraping)
Oh yeah.
- Ready?
(whimsical music)
Look at how good this looks!
It's rainbow!
- This...
(sad horn music)
I think it needs more cheese.
It needs more cheese.
I'm gonna try again.
Same exact thing, with a little bit more cheese.
If I didn't keep this little pile for myself,
it would've been perfect.
(gentle music)
(triumphant music)
- One, two, three.
- Ooh!
- All right, you can't really see.
I'm gonna show you a little quick peek.
- I see some pink!
Is that some, ooh!
- Now is when we invite our judge
to come in and tell us which one she prefers.
She brought tomato soup.
- Wow.
- Name a more iconic duo.
- Now I'm more nervous.
- I'll do this one first.
Drum roll.
(tapping)
- [All] Oh!
- Pew pew pew!
- That is a good pull.
Okay.
(sniffs)
(laughs)
(crunching)
- Ha!
- Oh wow, the cheese-to-bread ratio is ideal.
Let's see how it goes with my soup.
(upbeat music)
- Oh, she doesn't like it!
- Okay, now for this one.
- [All] Oh!
- Oh my god.
(laughs)
I mean, this stuff, looks alone,
this is really hard to beat.
It also just tastes very expensive.
In terms of overall experience,
(drum rolls)
and how it matched with my tomato soup,
I'm gonna have to say traditional.
(triumphant music)
(Inga clapping)
- Thank you.
- [Inga] Congratulations.
- Oh my gosh.
I don't, I'm flabbergasted.
I'm honored.
- Congratulations again.
- Thank you for having me.
- Double congratulating. - Oh.
- Do a little cheers.
- Yeah.
Inga, that is so good.
- Actually, this is a winner.
This is so good.
You can't go wrong with a traditional grilled cheese.
Well, thank you guys for watching.
This was super, super fun.
I hope you guys liked the grilled cheese sandwiches we made.
Let us know which one you like more in the comments below,
and also, what else you want to see us to do next time.
Until then.
- [Both] Bye!
(upbeat music)