I have the taste in my mouth as if I licked Satan's ass. What a disturbing fact. We're at Fasfu Madrid, that divine restaurant of which I am a partner, as I've shown you before.
It's divine, it's beautiful, you order everything from a little machine. A tremendous marvel, and we're celebrating our first anniversary. What a delight, how beautiful!
It's been a great year. And now, we want to add hot dogs to the menu. Hot Dogs, complete hot dogs, sausage in the middle of two buns.
So in this video, we're going to try out some recipes. What will people like? What will sell the most?
I want to make a hot dog that is extremely spicy. I want it to burn your mouth. So, we're going to prepare, along with the Master Chef three recipes, from less spicy to more spicy.
We'll be tasting them. And I won't be alone in these tests. We have a special guest today.
Please welcome, Stick. Applause! -So happy to see you again, Luisito.
Wonderful. Tremendous excitement -I love that he uses me as a guinea pig. -To suffer.
For those who don't know Stick, let me tell you. This guy is a foodie expert, but tough. About a year ago, more or less, he visited the Japanese restaurant, Deigo.
He took on a challenge and ate 69 gyozas. If you know gyozas, dumplings, Japanese empanadas, 69 flavors of meat fillings. Something very interesting.
-In two minutes. Such a short time? And now that we're in Spain, his home country, I invited him to do the taste tests.
By the way, I haven't been to your restaurant yet. No, I still have the table reserved for you for a year, when you told me "I"ll go". I still have the reservation name.
I'm quite a rascal, aren't I? Well, let the cooking begin. Let's make the hot dog recipes.
Let's get to it! [Music] Well, let's start cooking. We're here with Chef Jordano from Venezuela to the world.
How are you, Chef? -Very well, Luis. What's up?
Chef, for the first recipe, if we want it to be just a little spicy, what do you suggest? Look, I suggest we use Fasfù star sauce, which is the sweet chili sauce, and mix it with some ingredients. We want a hot dog that's "caliente," as we say in Venezuela, meaning a bit mild with not too extreme spiciness.
We can also mix it with the sweet chili we have here. I love that. Mixing sweet chili, which, by the way, goes very well with the little ones, with piri piri.
Piri piri is from Portugal; we got this oil that, oh man, is really potent. Seriously, just a drop. Oh!
No, one drop, okay? -Crazy. But if we mix it enough.
. . It burns.
If we mix it well, I think it will reduce the heat a lot. And what do you think, Chef, about mixing it with chimichurri? -It would be phenomenal.
It's brutal, right? -A hot dog, phenomenal, -brutal. Excellent, then.
Let's go, recipe number one, turn on the stoves. We slice the sausage in half, it goes on the grill, the bun with a bit of butter, mix the sweet chili with piri piri, chipotle mayo, top it with chimichurri, crispy onions, pickled chili peppers, a poem, a delicacy. Do you have a drink ready?
Supposedly, this one won't be spicy, but you never know. -Of course, you have to be prepared for everything. What name do you suggest for this?
I came up with something like, it's not the spiciest, it's like the beginning, but it has its charm. I would call it "La Atrevida" [The Bold] I love that one, it's sharp, it's naughty. I like La Atrevida.
Well, come on. Ok, Enjoy. Wow, it's delicious.
Actually, it is not that spicy. like in the tongue there it is like, I feel some elves, trampling on me, dancing flamenco on me. -It is not bad huh.
No it isn't bad. -For me that I am not so into spiciness, -I love it. Right!
It feels crunchy with the onion. This is delicious right? And just what has the spicy taste, it's the piri piri.
Okay? The few drops we mixed, it's what burns. from there I wont say it burns.
-And it's a chilli that burns quite a lot. Just a bit, it's like . .
. it is there, and hey, let's see the chilli pepper, -It has a lot of chilli pepper, and it doesn't burns a lot. Exactly, the chilli pepper is so friendly.
I think this one, would be a recipe that sells a lot. Because if you make it so spicy, people would come just to cry. -Like I told you, it's for people that doesn't eat a lot of chilli, I really love the Atrevida, huh.
This dog has already eaten the hole thing. -That's how you have to eat it. This man is a beast.
-It is good. What's wrong with you man? I wasn't planning to eat it all, just half, 'cause still two more to eat, But look.
This man is a beast. -I like it. Look, while I gave just 2 bites, he eat it all.
Well, well, how a beast. Let's go to the next one. Chef Giordano, a sincere applause, it turned out delicious, we loved it.
Let's move on to the second recipe, what do we suggest? -Well, for the second recipe, we have a slightly more classic hot dog, but with breadcrumb bread. And now, the heat will come from habanero.
-Habanero, green habanero, and a few drops of habanero. . .
Yes, a few drops of black habanero sauce. From Yucatan, Mexico to the world. So, this one I think will be a bit more aggressive.
We place the sausage on breadcrumb bread, some habanero sauce, lettuce, pickles, caramelized onions, topped with secret "fasfù" sauce and slices of jalapeño chili. For this next one, I suggest we call it Puertas al inferno. (Forces of Hell) -I see it working well; it actually impresses a bit more.
Yes, and it's going to be spicy, but it won't be hell itself yet. Although, let's see, did you see the black sauce the chef added? It looks.
. . -I didn't watch.
I think this one is going to make us suffer; we already have our shakes on hand because. . .
-Oh, it already smells spicy, it smells like. . .
It smells strong already. Ok, enjoy your meal, I think we're about to start suffering. Enjoy!
[Music] -Yes this is a little bit more spicy. Mhm! -Here in the throat, like.
. . -Like throat cleaning.
. . mmmhhhmm.
-It wasn't going to be like hell, but like the hells doors. -Like it is warming you. Locating you.
The spiciness that's coming. I'll say, that just like Stick's telling, it burns when you swallow, Like, there, you start to feel it. Not wait, oh man!
Oh boy wait, once the Habanero touches your tongue, it remains there. 'Cause jalapeño is not that spicy, you know? I felt it friendly.
But, yes, that Habanero sauce is what burns me, huh? -Right? This guy.
. . I thought you were going to burn easier.
There's where you break some prejudice, huh. Mexican vs Spain guy and. .
. The Mexican one is who suffers. I mean, I would order it, it is not intolerable, I'm feeling it good, "Puertas al infierno" passes the test.
but yes. . .
-At the begging it scares you, but it remains here, then it starts to flow throw your tongue, right? -But it is good! -I'm surprised by Jordano Chef.
One more to go. I'll comment that. .
. It burns, quite a lot. But it is not intolerable.
Well, we have openes the "Doors of hell" It is time to enter it. Third, last, and most deadly recipe. For this one, we'll cover some Venezuelan flavors.
We'll mix the classic guasacaca with smoked habanero chili. What else do you suggest, Chef? I suggest adding it as a very spicy sauce, extremely spicy.
We'll include "salsa diabla," a house sauce, Valentina sauce, which we prepare here. In addition to the Venezuelan guasacaca sauce, with that touch, fused with Mexico. We'll also add some corn and top it with fries sprinkled with chili powder.
Oh, it's going to be intense! -It's brutal! How many types of chili are there then?
Four? -Four types of chili. Oh, that's heavy!
This is going to be insane. I think this one will make us suffer. But hey, all for the sake of spicy gastronomy.
The "daddy" of hot dogs is prepared on a brioche bun, sausage with habanero "huasacaca," some "salsa diabla," fries, also for the Venezuelan touch, corn, sprinkle with chili powder, an explosive mix. Uh! This is going to be heavy.
And, Luisito? He's my stunt double because this is going to be too extreme. Come on!
You can do it Fede. But I don't have a double. He's a professional; he doesn't need one.
Come on! What a disturbing fact. Come on, enough laughs; we'll go from tears of joy to tears of suffering now.
Stick suggests we call this one "the devil's mother-in-law," right? Satanas mother-in-law. Right Satanas.
Satan's mother-in-law, because, well, she's more fearsome than the devil himself; it's triple suffering. So, let's go, enjoy your meal. [Music] It doesn't burn yet.
. . First bite is super friendly, extremely friendly.
You know? 'cause it's the first one. I think I'm gonna need some water, huh.
I think I'll have another bite 'cause the one I got hasn't have any. The sauce is starting to burn a bit for me. Mmm, there it is.
I'm feeling it. It is like growing, right? At the beggining you feel like, nah.
. . But then, it starts to go up.
And I must say, I'll say it feels in your lips, right? Don't you feel like it's is burning here? I'm starting to salivate.
Oh boy! For me is here. Oh my god, when you swallow it bro!
Oh no, no, no! I'm kind of. .
. I'm suffering! Damn!
What does it has? No, wait, it is perene in your mouth, huh? I mean, it is.
. . Oh!
No, this guy hit it with, like, 4 bites My eye is crying, this one. I don't see it. You don't?
Do not scratch it, huh? No doubt! Look.
. . -This is for a tougher audience.
This is for an expert audience. My mouth is puring. Do you have more sauce?
How? Are you gonna add some more? This man is crazy, I'm.
. . This is the sauce right here.
. . What?
Are you going to. . .
no! No man, that is to want to hurt yourself. No, this guy is nuts.
Damn, is exactly the sauce burnt. That is the sauce. I'm at the point of, look.
A napkin on my tongue because, really, I feel like I need to clean it. But just talking, it feels like I'm causing it to itch more. Damn!
It's. . .
huh? It stings. Yes.
Exactly. It's the sauce that stings. My mouth feels like I licked Satanas ass.
For real. [Beep] [Caugh] Do not choke. Call my double, call him.
You wont die in my channel. -It could be viral, huh? Are you okay?
This is intense. We've seen the Titan suffer. Mission accomplished.
Indeed, this has been, way too spicy. After a good rest for tongues and stomachs, Stick, which one was your favorite? We said it off-camera.
And I think for me, the first one is the one I wanted to enjoy the most. In terms of sweet, salty, a bit spicy. I think the first one, and also eye-catching.
I really liked the first one a lot. Me too. The first one, honestly, I think is the winner.
Because it's a really delicious recipe. You can have it as a whole. Very tasty.
And we believe that could be a hit for people. In fact, we had a brilliant idea. With this idea, we're going to collaborate between restaurants.
Mashiro, Fasfù. And we're going to serve the same hot dog, okay? The same hot dog.
You're gonna try our hotdog Our big sausage. Come try the sausage we've designed. If you happen to be in Barcelona or Andorra, go to Mashiro to try the hot dog.
If you're in Madrid, go to Fasfù. Also, try some hamburgers, have a beer. And a good patito.
A good patito? Of course. A good little pato.
An honor to collaborate with you. A titan, a food titan here. Don't forget to subscribe to the channel.
Let's go for those 50 million. With this button. .
. Not yet, but we're getting there. 52,000 50 million.
Hopefully someday. Well, see you as always. You know, in a few days with a new video.
We're possibly going to suffer a lot in the bathroom. Goodbye.
