We’re back with an epic cook-off where the best chef wins a $10,000 exclusive Starbucks! Learn how to make dishes like tacos, mac n cheese, and more using cheap vs expensive food from Amazon.
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Last time brothers (not twins) the key bros competed in a do it yourself competition to make genius life hacks like an egg pancake art challenge, Spider-Man kinetic sand, and amazing home depot cement art. Today they will try to use their best kitchen techniques in this hilarious cooking challenge to make delicious burgers and other foods you won’t find at McDonalds, Sonic, Chick-fil-a or Wendys. Make sure to stick around to the end when the winner and price tags are revealed. And don’t worry, we didn’t eat all of this food by ourselves, we shared it all with our friends and family! It’s another awesome and funny viral video in this entertainment and fun life hack tutorial compilation series.
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FOLLOW COLLINS KEY
Ingredients, supplies and tools used:
Macaroni and Cheese
• Elbow pasta noodles
• Hefty bags
• Whole Foods vegetables
• Walmart Pyrex
• Cream cheese
• Kroger butter
• Target measuring cups
• Clorox wipes
• Olive Garden vinaigrette
• Olive oil
• Glad bags
• Roast beef
• Pam spray
• Morton’s Salt
• Himalayan pink salt
• Daisy sour cream
• Gold leaf
• Perrier water
• Pine nuts
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– You asked us to make cheap
versus expensive foods. We're making three different dishes, and the winner gets this
$10,000 Starbucks drink so let's go. You challenged us to make a burger and once set of ingredients
are really cheap. – [Devan] And the other
is super expensive. – [Collins] But we don't
know which are which, so right now, let's make some burgers. I'm starting off by spraying
24 carat gold onto my buns. This is gonna make it so expensive. – [Devan] I'm slicing up my cabbage. – [Collins] Little spritz of
gold just like this brother. – [Devan] Oh, oh. – This is so expensive, man. – That's some fool's gold, dude. – Next up, time to make
some very expensive Sriracha mayo, and the way that I know this is very expensive is because the chickens who lay the eggs are all decked out in Gucci. – [Devan] All right, well I'm
making a vinaigrette sauce. Is this what I think it is? – [Collins] I hope not. – We'll know by the smell. Okay, got it. It's vinaigrette or something like that. I spilled it all, all right. – [Collins] That does not look good. – [Devan] These are like
hundred dollar lemons. – [Collins] What? – I bet you these lemons
are more expensive than any other ingredient
on this table right now. – I have a full piece of whatever this is. You think those lemons are more expensive than this high quality, extremely rare hunk of–
– I do. – Stuff. And now, it's time for me to
make my hamburger so boom– – Whoa!
– This is my ham, and it's time to turn it into a burger. – Have you ever seen oil like this before? Wait a second, this smells
like that truffle stuff. – Wait, let me smell it. – It must be truffle oil. By the way Collins, I really don't think
that's the hamburger meat. – You know what, mine's got two meats, that means it's double as expensive. Wait, so now you're pouring oil in? – Yep, adding it very slowly. All right, enough of that,
now it's time to make my pen. – [Collins] And it's time for me to slice up some meat here, so here we go.
– Oh. – Holy cow, this stuff is very resilient. – Ah.
– It's like a carpet. Holy cow. This has got to be expensive stuff, man. I think you added way
too much meat in there, to be honest bro.
– Wait a second, it's stuck. – [Collins] Yeah, I don't think you're doing it right, Devan. So here we go, let's just,
gonna get some slices here like this. – [Devan] I think I am, dude. Look, this is gonna be one meaty burger. – How you gonna cook
it all the way through, it's gonna be raw in the center, bro. It's so thick and ugh. I now gotta slice up
some jalapeno peppers. Now, these do not look spicy at all, man. – What, are you kidding? It's red, dude, why would
you take a bite of it? – Yeah, it's just not spicy.
– Are you serious? – Bro, it's not spicy at all.
– Oh jeez, oh dude. Do you see what's happening to yourself? – Okay, it's a little spicy.
– Dude, look at you. – It's a little spicy.
– Can you see yourself? – It's getting a little hot.
– Oh man, it's really hot. It's hot! Devin? – Oh jeez, why does that stuff
always happen to you, dude? Oh, I wonder what this stuff is? – [Collins] Whoa, man, every time bro, this onion really gets to me, bro. What is that? – I don't know, it's mysterious. (Collin yells) Dude, are you seeing this stuff? – I can't see much of
anything right now, Devan, it's all pretty blurry. – [Devan] I don't think adding carrots to this was a good idea. – It looks kind of like
beef in a weird way. (Collin yells) Why am I so sensitive to onions? – [Devan] Next up, I'm
adding a dash of olive oil. – Three, two, one, little saucer. Oh!
– Yes! – [Collins] Next up,
we're gonna go straight from the eggs into the batter. – Now, I have to figure out
how to use these things. – [Collins] The little rocks? – I think I'm just gonna dump
it in like this, you ready? – [Both] Oh! Whoa! – [Collins] It's like a ghost. – [Devan] Time to pam it up. – [Collins] And time to
season my meat stuff. So, here we go. Gotta season over there,
gotta season your grill first, Devan, you gotta make
sure you get a whole bunch of seasoning, bro. – I'll season it later. – [Both] Oh! – It smells like burning pepper. – [Devan] What did you do? – All right, oh boy. – Don't waft it towards me. – [Collins] All right,
next up, here we go, we gotta go for the meat and
I'm gonna form the patty, Devan, and it's really
just all in the wrist. – [Devan] All right, I think it's time to flip my patty, here we go. Three, two, one, yes! – [Collins] Oh, it looks wack. Three, two, one,
– I don't mind it. – [Collins] Oh what an
immediate sizzle bro, woo hoo! All right, here we go, it's
gonna flatten down like this, oh boy, it's really going now. – [Devan] I've got my perfect
square cheese right here. – You made a fundamental mistake, Devan, because see you're trying
to cook it on the top, you're supposed to flip
it over like that, boom, freshly hot and then melt the cheese. First step, here we go,
I gotta season the buns. – [Devan] Oh, wow, yeah, that's– – [Collins] Here we go,
that's the first step. – [Devan] Look at this sauce. – Next up, I've got my Sriracha mayo. So, here we go, just gonna take in just a
little drizzle right there, and a little drizzle down over here. The way the pink contrasts
against the black bun actually looks really good, bro. I think mine might be
the expensive one, Devan. – Who are you kidding? It looks like it's from the dollar menu. – Yeah, the $1,000 menu, Devan. Wait, what is that? – [Devan] This is my coleslaw. – Next up, time to add
my first burger on here, so here we go, look at it,
just dripping with the juice. (Collin yelling) It's so heavy and meaty. See, Devan, yours is
gonna fail, bro, for sure. It's all cheap. You ain't got nothin', bro. Next up we got some of this
colder meat, so here we go, just gonna place the colder meat on top. Time for patty number two right now, just look at that dripping.
(Devan sneezes) Get it right here on top
just like this, oh man. Okay here we go, just gonna slide it off. Oh stay fam! We gotta move quickly, now. Well, here we go, just
gonna pop the onion ring on top like that. We're gonna put a couple
finishing touches on it, and bro it is going to be delicious. (both yelling) It's fallen apart, I
gotta fix this thing up. Well give me, I might need a moment. If size is any indication of which burger's more expensive, mine is definitely the more expensive one.
– It is not, though. – So here's the big reveal. – [Both] Ready, set, go! Tah dah! – [Collins] You can comment
down below and vote, whose burger do you
think is more expensive? We'll be tasting them and
finding out the prices at the end of the video.
(bell dinging) You challenged us to
make macaroni and cheese and remember, one set of ingredients is
worth more than 500 dollars. – [Devan] But the other set of ingredients is only worth 11 dollars. – But we don't know which are which, so right now, let's make
some macaroni and cheese. I'm kicking off by making a whole bunch of cheese because cheese is the core of the macaroni and cheese, so here we go. – And to kick mine off, I'm making a roux. Next up, I add some flour here. Guess what, Collins, this
is very expensive flour. This is First Street flour.
(bell dings) That's right, it's not second street
(buzzer moans) or third street,
(buzzer moans) so it's gotta be expensive. – Although your flour's expensive, I think my cheese is super expensive. Smells like a crusty old man's feet. That's how you know
it's good cheese, Devan. – How do you know how that smells? – I would prefer not to answer. – Next up, I think I'm
gonna add some cream cheese, maybe, and some mustard powder. – Oh, snap, I almost forgot the most
important part, Devan. (bell dings)
Seasoning, I haven't seasoned it yet. – [Devan] Ah, yes of course. – Gotta season my cheese. Do you want some seasoning? – What?
None of that, none of that. – All right, for my final cheese here, Swiss. – Next up, I'm gonna
add some of this milk. This is super expensive milk. You know how I know? Because it just looks expensive. – My cheese is at the perfect consistency, and now we've go the noodles here. You can tell these are
very fine ravioli noodles. Yo, dude, my cheese is so satisfying. Three, two, one, does the
cheese pour down like this. This just looks absolutely luscious. Now time to mix it all up with the noodles so here we go it's gonna go. Oh! I feel like I'm just
like yodeling right now, but that's how good this stuff is bro. It's turning me into a yodeler. Next up here I got some pancetta, or should we say panscketta? – Neither of those. – So, I'm just gonna slice this up into small little cubes. It looks like licorice on the inside. The only issue with my pancetta is that it doesn't smell like there's
a lot of flavor in it, so I'm gonna take just a smidge of salt. What is that, what are you doing? – [Devan] I'm adding it to
the center of my noodles to add extra flair. – Wait, so your noodles
are gonna have cheese on the inside of the noodle. – Individually done. – [Collins] That's like
taking Pizza Hut stuffed crust to the next level, bro. Next up, we're gonna get some
ground up grass over here. And then, just a smidge of
the truffle butter here. Just gonna place it on like this. – I don't know anyone who
would ever spend this much time on their mac and cheese, but I gotta tell ya, this is gonna be the most
delicious mac and cheese I've ever seen. – All right, here we
go, gonna add this paste on the top here, and this is what we call basting ya' paste. Are you doing all of those noodles? – Oh yeah, at least enough
to fill this thing up. – Time to shock the meat
and add a whole bunch of extra flavor into it, so here we go. Three, two, one. – [Both] Oh! – Look at that, flavor infused, baby. I got my pancetta here, and next up, it's time to add in some
truffle butter, so here we go. (both yelling) – No!
– How does that even happen? – I mean, yes. – [Collins] Gonna add my
truffle mustard butter on. What are you doing? – [Devan] I broke the shell. – [Collins] Oh, you're
cutting out the lobster meat? – [Devan] Yep. – Lobster meat's usually
really expensive, right? – Oh yeah, dude, especially this one. Time to take all my
amazing ingredients here, scoop them on to the spatula. Three, two, one. (both yelling) Man dude, listen to that sizzle, bro. – All right.
– That's crazy. – You know what they say, Collins, when life gives you lemons, you add them to your lobster.
– You make lemonade. – Wait, what? – No, you make lemonade. I've never heard the saying
like that before, man. – It really draws out the flavor. I almost forgot about the
most important ingredient, Collins, this is truffle salt. – Like, that's gotta be
like 50 or 60 dollars, just for the salt alone. – Dude, I think it's
closer to $120,000,000,000. All right, I think next up I'm gonna drizzle the cheese on top. Looks like pure money. – And I got my truffle
peganeenee over here, so here we go now, just gonna lay my pehgahkneeknee down. Oh, look at that bro. All right, well you know what then, for the most expensive cheese of them all, we gotta get that off of there. Check this out, bro. (both yelling) Look at this. – Now it's time to assemble it, and see how this thing turns out. This looks so cheesy. – Yeah and mine actually
surprisingly came together, so here is the big reveal. – [Both] Three, two– – Oh wait. – We have five second subscribe challenge. We want to see if you can
subscribe to this channel and turn on the channel pulse
notifications in five seconds. You ready, Here we go. – [Both] Five, four, three, two, one, done. – If you can do that, comment down below
Keyper Squad, right now. – [Both] Ready, set, go, ta-da! – [Collin] Oh my gosh man, I mean what? – [Devan] Yours has gold leaf? – Right now, comment down below and vote whose do you
think is more expensive? We can't wait to go through the comments and see if you were able to get it right. We'll be tasting them and finding out the prices
at the end of the video. You challenged us to make tacos, and one set of ingredients is
worth more than 400 dollars. – [Devan] But the other set of ingredients is only worth 17 dollars. – And we don't know which are which, so right now let's make some tacos. I'm gonna kick it off by
tenderizing my meat right now, but I've also heard you can
call this bonkin the meat. – I think this is gonna
be the base to my polenta, I'm not really sure, kind
of guessing right now. To top it off, I'm gonna add some cheese. – And I've got a lemon here, and I've heard that lemon on steak tastes absolutely amazing. That's how you grate cheese bro? All the cheese is stuck
in the middle, man. You have to hold it upright.
– What? – You just dumped it all out the side. Next up, gotta season my steak. So here we go, got some
huge Himalayan salt, and if you notice, Devan, the color similarity between the two, that means these are paired they're perfectly matched
and meant to go together. – Next up, I'm gonna use whatever this sausage-looking stuff is. – [Collins] It looks like
you got that from Amazon. – It looks like it's got corn in there. Can you add some seasoning to mine, man? – Excuse me, Devan, I am a chef. How much would you like? – Well you haven't studied yet. – That's about 400 dollars
of my super expensive pepper. The top of my steak is seasoned, the bottom of it is completely bare. Oh man, oh boy, just sizzling bro, it's popping off right now. – [Devan] Time to get my hands in. – [Collins] So, this is either cheap beef, or it's woo-goo beef. – No, Collins, it's Wagyu. – No, Wagyu's the pasta sauce, Devan. Woo-goo beef. – I think that's Ragu. – Now I gotta flip my steak over, oh my gosh. But the bottom looks actually pretty good. Oh but you know what sorry, I can't forget to season the
underside now so here we go, just gonna season this. I'm all about the seasoning, man. With my crystal salt.
– Oh yes, here ya go. Here's a little extra seasoning. – Get your cheap ingredients
out of here, Devan. – This is my most
expensive one, you know it. – I don't think so, man. #DevanHasCheapSalt All right, so next up here
going to be making my tortillas. Yo this comes together and starts binding extremely quickly, man. Just gotta kind of keep squeezing it. So here we go, next up
we have a tortilla maker. Holy cow.
– Whoa! – This thing looks like a weight
you'd find at the gym, man. All right, here we go, got a little ball. Devan, what are you doing? – [Devan] All right! – This is an interception.
– Yes. – You can't just–
– What do you mean? You're holding it open for me, right?
– That's gonna make a waffle, not a tortilla right there, man. You've hijacked my tortilla machine. – [Devan] Just like this here. – [Collins] That's a huge,
unmanageable tortilla, man. – Nice, this is just perfect, okay? And then you just lift it up. – Are you done? – [Devan] I think next up I'm
gonna make some pico de gallo. – [Collins] And I've
actually got a great idea for my taco shell here. I'm gonna use some of this stuff. – That's not just stuff, that's gold leaf. – All right, I'm gonna
dip this chunk right here in the gold leaf. Here we go, three, two, one, and then just see what comes up. Oh my gosh bro, it's like all gold leaf. Wait Devan, airborne gold leaf. – [Devan] No, don't blow it away, dude. – You walk up to a
customer and you go sir. – No, no, no, no, you
shouldn't do that, no! Is it edible? – You are now gold on the inside and on the oh my gosh,
Devan, are you feeling okay? – Yes! – You look a little bit–
– I feel really valuable. With this newfound gold power, I think I have the Midas touch. – Oh, what?
– You ready? Boom! – Oh my gosh, bro.
– Yes! – Dude, I'm for sure–
– Boom! – Devan! Touch my steak, turn my steak gold. – Never!
– It'll turn it expensive. – Boom! – Please just touch my steak. – That's a cheap steak, can't be done.
– Come on, man. – I just can't do it. – Time to make a gold
leaf tortilla, here we go. Three, two, one. Just gonna put this on top just like this. All right let's see how the
gold leaf taco turned out. Here we go, three. – [Both] Two, one. Oh! – [Collin] That looks super awesome, bro. – [Devan] That's amazing. – [Collin] Why'd you chop
the onions like that, man? – [Devan] What do you mean,
this is how you do it for pico. – All right, next up here
we're gonna take my steak. Three, two, one. (pan dings) – Yes! There's no way that's expensive anymore. It's on the floor. – Let's try this again,
here we go, one more time. Three, two, one. – Well, duh. (Collin moaning) How did you mess that up? (tinkling sound) Well, I think it's time for
me to move on to my fish. I have to say, I'm not very appreciative of this fake gold stuff on my fish. You know, this is really
expensive stuff here. You've just downgraded the quality. – Next up, time to make my
very expensive guacamole, so we're gonna start off
by seasoning the outside of the avocados like that, there we go. Just quick rotation around
like this, all right. Learned this in chef
school, there's a rotation. – I think you learned that from my mom. – That was my chef's school. Three, two, one. I missed. Three, two, one. There we go, okay just like this. All right here we go be very careful, do not try this at home,
here we go like that. Boom, the seed is out, wood chop. That's enough of the seed, yeet. Okay, oopsie. – All right, my fish is shredded and now I think I'm gonna build the taco. – We have the tortillas
and all of our ingredients, and it's time to assemble the tacos. First of all, got my beef
here, and I don't know, man, the jury is still out on
whether this is expensive or cheap right here, but
we're gonna be adding this in. – I think it's cheap. Laying down my polenta stuff right now, just doing a little dollop. – Gonna add in some beef right here, I gotta say the gold leaf on the inside is a definite cool move. Oh my gosh I forgot to season it! – [Devan] Oh, man! – How could I forget
the most essential step off the bat, bro. There's a little bit of a surf and turf. The beef is surfing,
the flowers are turfing. – Wait, are you sure
those flowers are edible? – I don't know, man, I guess
we just find out, right? – I thought that they
were just decoration. (Collin moans)
What? (Collin gags) Wait dude, what was wrong? – Oh my gosh, no seasoning! Those flowers were super bland. Gotta season up my flowers, bro. – That's all it was? – That's all it was. I don't know what part of
the surf and turf this is. – Check out this spoon, dude. I think it's made of some
oyster shell or something. – Dude, is that caviar? – Oh yeah, it is. – Oh my gosh, I think that
might be the expensive one because caviar I've
heard is very expensive. – [Devan] It is super expensive. – All right here we go,
got some lobster bro. This looks like a little worm. – That's really cheap. Super cheap.
– So here we go, we're gonna place the lobster
down like that on top. – Now the plan is, if any of
my other ingredients are cheap, I'm going to cover it with
this super expensive caviar so it's kind of like a type of surprise. You bite in there and the fish is like, Yo, I'm here!
(laughs) And then you bite into it
and the pico de gallo's like, Hey, I'm diced up tomatoes! – [Collins] Next up, we got
a chunk of dirt right here, this has got to be cheap. – You know what that is, right? – It's an expensive chunk
of dirt, I don't know. What is it?
– No, it's a truffle, dude! Those things are super expensive. – If it really is a truffle, I guess that's somewhat expensive, so might as well add this to it, so here we go. It's gonna go like this a
couple of shavings like that. – [Devan] This thing
is loaded with caviar. – Well, I've got a
couple finishing touches to put on mine–
– Same. – But I'm really excited to
see which one's expensive, which one's cheap, but ultimately, to see how they turn out. We've got the finished tacos,
and I've gotta say, man, mine is the creme-de-la-taco of tacos. – I don't think so,
mine's definitely better. – [Both] Three, two, oh wait, wait, wait. – Three second like challenge. We want to see if you can like
this video in three seconds. Are you ready? Here we go, three, two, one, done. Ready, set, go. Ta-da!
(surprising music chimes) – [Both] I mean, that looks wack. – [Collins] You get to comment down below, and vote whose do you
think is more expensive? We'll be tasting them
and finding out prices at the end of the video. We've got the completed burgers, and I'm so excited to find out which one's expensive, which one's cheap, and how they taste. – Yeah, so Collins, which one
do you think is expensive? – See, I think Devan that
mine's the expensive one, bro. There's two patties on it,
tons of cheese, golden buns. – That's pretty true, I think I kind of have to agree with you. – Yours, ehh. – Looks pretty normal, you know? – You receive that at a restaurant and it's like one of those things where you're waiting for
your food and it's like, oh. – Then you see yours, and you're like– – Yeah! Now before we find out which
one's the most expensive, it's time to taste them, so, Devan? – Yes?
– Which one should we try first? – [Devan] I think let's do mine first. – [Both] Oh! – [Devan] Yes. – This looks amazing! – I mean, it's very underwhelming and I'm not at all impressed. – What? You just made an oh sound. – [Both] Oh. – I gotta say, bro, from the inside, the quality
looks very high on your burger. Let's see if it tastes as
cheap as I hope it does. – [Both] Three, two, one. – How'd you do that? – Oh my goodness (mumbles) How you having so much trouble? What is going on, dude? – What? Are you liking it? – I'm loving it. – Are you kidding me? All right, here we go, so now it's gonna have to kind
of hold it down like this, hold it steady. (Collin yells) Here's the reveal, the
inside of the burger. Here we go. – [Both] Three, two, one. (both yelling) – It looks like the earth
between different crust layers. – What? – [Both] Ready, set, go. (hip hop beats) (Devan grunts) – Sriracha sauce. All right, now let's find out which burger is the expensive one. So, here we go.
– Three, two, one. – What?
– Yes, I knew it! That tasted terrible. – Wait, 13 dollars and 50 cents? – What? That's way more expensive
than it should have been. – Than it should have been? I thought it lived up to the standard. – [Devan] It's gotta be
the quail eggs, dude. And the Wagyu beef.
– No, I knew the Wagyu beef, I think that's what
drove the prices way up. I mean, the cheese was
really good as well. 'Cause added all together, Devan, the final price of your burger is, drumroll please. – [Both] 466 dollars. – Oh my gosh!
– I know. – You get to comment down below, would you pay 466 dollars to
be disappointed by a hamburger? – Whoa, wait a second.
– And right now, we're on to the next one. We've got the tacos, and it's finally time to find out which one's expensive, which one is cheap, and how they taste. So, initial predictions, Devan. Which is the expensive taco? – You know what, I'm
thinking it's yours, dude. You've got gold leaf, truffle, lobster– – Or chunks of dirt. I think yours is the expensive one. With that amount of caviar, I know caviar is extremely expensive. – For this one, let's try mine first. – Now, although I think
yours is the expensive one, I'm not excited to try it, because– – Yeah. – That amount of caviar, bro, it's gonna be like a blast
of salt in your mouth. – I'll take a bite, then you take a bite. Here we go.
– Three, two, one. – Oh, it's crunchy. And the caviar, how am I
supposed to take a bite, bro? Are you kidding me? There's nothing left in the taco, Devan. You totally took the whole taco with you. – That's so gross. – It's so gross? Well, the opinion is in. Apparently, it tastes very gross. All right, so we're
going to use a spoon here and scoop it back in like this. Three. – [Both] Two, one. – The taco shell is the worst. – That's way too much! – That's the fishiest thing
I have ever eaten, bro. – Yeah, I know.
– That's gotta be cheap caviar. So, we're gonna lift up and
I'll take the first bite. (both yelling) – [Devan] How did that happen? – [Collin] I don't know
take a bite, here we go. – [Both] Three, two, one. – If you want to win
a 15 minute video call with Devan and I, text the word cook to 81800 right now. So, pause the video, text
the word cook to 81800. You'll automatically be entered to win. Let's see how this tastes. Ready, set, go. – Oh, how does it taste? What? I'm just gonna go for the top. You ready, three, two, one. (Devan grunts) Your guacamole is so bad. – All right, well now
it's time to find out what did they actually cost, so let's see. Three, two, one. – Oh!
– Yours? How? – I knew it bro. – What?
– Bland guacamole. – It was so bad!
– And all! It was not. – [Devan] Mine was only 17 dollars? – Only 17, dude 17 dollars? – I had so much caviar on there. – For a taco–
– I guess. – You can get a taco for like two dollars. Mine probably had to do
with the beef, the lobster, but definitely the
truffles and the gold leaf, can't forget about the gold leaf. Let's add up all the ingredients and find out the grand total
of my extremely expensive taco. – [Both] Three, two, one. – [Collin] Oh dude, 436 dollars. – How? – What?
– It tasted so bad. – The guacamole. – For what?
– It was only the guacamole. You get to comment down below whose taco would you have rather eaten? And right now, we're on to the next one. We've got the finished mac and cheeses, and now it's time to find
out which one's expensive, which one's cheap, and how they taste. And, off the bat, the
gold leaf looks terrible. Got all kind of crusty on mine. So, Devan, right now, which
one do you think is expensive? – I think it's mine. Mine has lobster on it, and
it just kind of looks better. – I'm actually going to say
that mine is the expensive one. I think it's a come from behind victory. Which one are we going to taste first? – I think let's do your sad, wilted one. – Sad wilted one?
– Yeah. – I think this is the expensive one man. – I think it's cheap. The cheese has gotten all hard, man. – All right, well you're
going for a little, petite bite there. I'm going for mine. There you go, you want to cheers it? – Not really. – Why? – It's mac and cheese, I don't know. It's not a drink. – [Both] Three, two, one. – Whoa, no way! – What? – No.
– What? What! (both cheer and applaud) The best macaroni and
cheese I've ever had. All right, time to taste yours, and if this one tastes
better than mine, bro, I will do a back flip right now. – What? All right.
– I will lose my mind. – [Both] Here we go, three, two, oh wait. – We just launched our
brand new Keyper Club, and if you become a member, you will get exclusive
access to live streams, merch discount codes, custom
emojis, loyalty badges, and exclusive content you
can't see anywhere else. Click the top link in
the description to join. It's only $4.99 a month. And let's see how it tastes! – [Both] Ready, set, go. (both moaning) – Man! Dude, that was so bad
it tasted like rubber. – Here's the big reveal of
the actual price, you ready? – [Both] Three, two, one. – Yes!
– Yep, that made sense. – From the very beginning,
I knew mine was expensive. So how much?
– Good job man. – [Collin] 11 dollars. – It's not like, super cheap. – I wonder how much
this one costs in total. Maybe like 50 dollars for this one? – Yeah, probably.
– I mean it's got a whole– – I don't know, 45?
– Maybe, it's got meat, it's got some great cheese, gold leaf. – [Devan] It's got the gold leaf. – It's got the noodles.
– Gotta be gold. – But the cheese man, I think the cheese is what
really makes it expensive. All right, let's add all that up together, and the final price is? – What?
– 538 Dollars? – No way, I mean this has got
to be made out of solid gold. – We've got the $10,000 Starbucks drink, and it's time to find
out who the winner is. There were three incredible
different dishes, and I gotta say Devan, you definitely took the first one. The burger round was all yours. – [Devan] Thank you, yeah I totally agree. But, your mac and cheese was phenomenal. – Thank you.
– So, I think you definitely took that round. – [Collin] I really think
it was all the ingredients, not my cooking ability. – I don't know, man. – It was fully the ingredients. – It was really delicious. – What it all comes down to, the tiebreaker is the taco round. – [Devan] I mean, my
caviar was pretty bad. – Yeah, but I gotta say, my guacamole admittedly
was not up to standards to where it should be. So, I gotta say, I
think we both fell short of the mark in terms of preparation, so– – Yeah, I agree with you. – How about we call it a draw, Devan? We'll share the drink. – All right, that sounds about right. – All right, you get
to comment down below. What is your favorite food you would love to see us make a cheap
and expensive version of, and click over here if you
want to see other videos, is it good? You have five seconds, here we go. – [Both] Five, four, three, two, one, done. Love you, bye!