- [Steven Lim] Worth It Season FinaleToday, we're doing sandwiches.- [Andrew Ilnyckyj] Yes.We're taking sandwiches international,which is why we are in Athens, Greece.- [Steven] That's right,we flew all the way here.- [Andrew] Just kidding, this is actuallyNashville, Tennessee.Which happens to have a one-for-onereproduction of the Parthenon.(piano music)One might ask, what isthe more important part ofthe sandwich: the contents, or the bread?That is a debate we aregoing to be putting to bedthis episode.- [Steven] To bread?(laughing)(high-five)- [Andrew] Nah, it's mostlygonna be about meat though.So don't get your hopes up, bread lovers.- [Steven] Today on WorthIt, we're gonna be tryingthree sandwiches in three cities,at three drasticallydifferent price pointsto find out which one is themost worth it, at its price.- That's six slices of bread.- Nashville, the homeof many amazing things,but we are gonna be focusing onthe hot chicken that was founded here.- We're going to one of the original spotscalled Bolton's Spicy Chicken & Fish.(gentle rock music)- [Dollye] Hi, I'm Dollye,and you're at Bolton's SpicyChicken & Fish, Nashville, Tennessee.Bolton's is a local ownedand operated restaurant.My husband, Bolton, isnamed after his uncle,Bolton Polk, who had achicken shack at the bottom ofShelby Street Bridge, years ago.- What is so special aboutthat recipe that makesBolton's, Bolton's?- My secret ingredientsthat I expose to the public,is love, joy, peace and happiness.- But don't a lot of people get in a lottapain when they come here andthey eat the hot chicken?- Well, have you everheard the expression:"It hurts so good?"- Yes.- That's what they say.Then you might go in a daze,or you may start giggling.- What are the differentspice levels that you couldget at Bolton's?- [Dollye] Non-spicy, light-mild, mild,medium, hot, and extra-hot.- Which level do you like to eat?- Mild.- Which one should we eat?- Just start off with hot,that's what you come for!You gonna get that rush.(engine noises)- (laughing) Okay.- Today you will be havingour famous Breast Quarter.If you never had a bone in sandwich,it's a proper way to eat it.- There's bone IN our sandwich?- [Dollye] Bone is in yoursandwich. This is real chicken.Not processed meat.- I love it.- [Dollye] We marinateour chicken quartersat least 24 hours, sometimes, 48,roll it once or twice,shake it a 'lil bit,and you put it in the skillet.- [Andrew] You're using a skillet and notan industrial large fryer, why is that?- [Dollye] Because they hold flavor,the more you cook it in the skillet,it gives it a whole different taste.- If you can't tell, I'mnervous and I wanna make sureI'm not gonna make amistake by ordering the hot.We, we should order the hot right?- If you don't have ahot pepper tolerance, no.But now, if you wanna gofor it, I'll send you there.(laughing)The residue can stay two to three days,even if you shower.You do not touch your eyes,and you wash your hands before you potty,before you hug yourgirlfriend, all of that.- Have you ever seen a bettermeat to bread ratio than that?- [Steven] No.- [Andrew] That's,that's my kinda sandwich.Some people are like, sandwichesare all about the bread.I'm like ... false.- I was reading up on how Sean Evansfrom Hot Ones prepares himself.He says never eat with a empty stomach.- So let's have a little Macand Cheese to start that.- [Steven] Yes, please!- Cheers.- [Andrew] Mm, that's great, we're justavoiding eating the spicy chicken.Alright, you ready for this?- Alright, yeah.Cheers.- Oh, that's nice, oh.- That heat level is nice.- Yeah, it's tingling my lips, okay.- Alright, look how the spiceis sticking to my hands.Don't rub your eyes!- [Andrew] It's not myeyes I'm worried about.- It's SO good!Wow- [Andrew] What? Is my face sweating?- [Steven] Yeah.You look like you justcame back from the sun.- Okay, different pocketsof the chicken arespiced a little differently.I may have started in a more mild area.- I'm gonna eat it like a normal sandwich.I'm gonna try it like this.WooooI unintentionally kissed the chicken.- It's kinda like taking a cold shower.Like it feels reallygood but you kinda likedoing a lil dance to getyourself to the other end.- Yeah the fresh tears dropped for me.- Really?- See this right here? It'sfrom the corner of my eye.Oh, oh no! I just touched my eye.Oh no!- Do not touch your eye.- Don't rub your eyes.Oh, God. Oh no! Oh no! (winces in pain)My eyeIt does burn.(laughs)It does - Oh!- [Andrew] You were warned.That's all I'm gonna say.- I need to dab that.(laughing)- [Dollye Voiceover] "Yousay, start giggling."(mumbled talking through giggles)Do I feel loved? I feel loved.Do I feel enjoyed? Somewhere.Peace? No.And then happiness.- Oh I'm very happy. You knowthe special thing about thisis not really that it'sspicy. It's that it's expertlymade fried chickenat a ridiculous price point.- $5.50!- Yeah- Are you ready for the very hot?- No- [Andrew] Same- So we just left Nashville.We're back in Los Angeles.- That was my first timein Nashville, actually,I had a great time.Now we're gonna have our second sandwichand we're on our way to The OiNKSTER.- The OiNKSTER- Hey, is that Binging WithBabish? No way! That's not him!- Yeah, that's him!- Is it really?- Wait, hold up!(laughing)- Lemme open my window!- Hey! Is that Binging With Babish?- We're filming ourlast episode right now.- ThanksI totally ruined the camera.- So if you don't know whothat was: Andrew Rea fromBinging With Babish. Ifyou haven't seen theirYouTube channel, prettyfantastic. (giggling)- We're still on the giggles.(upbeat music)- [Andre] My name is Andre Guerrero.We're at The OiNKSTER.We're gonna feature ourOiNKSTER Pastrami sandwich today.- Tell us about The OiNKSTER.What is this restaurant?- I used to hang out herewhen I was in high school.It used to be Jim's Burgers. Igrew up eating his fast food.I wanted to do somethingdifferent. We deconstructed theFrench fries, theburgers. Even the ketchup,we make from scratch. Sothat's what we were gonna do.Fast food restaurant, but wewere gonna elevate the food.When I was a kid, my dad usedto stop at this little Jewishdrug store, and this oldguy used to make Pastramiin the back.The memory of that: thesmell and the taste,that was my goal: thatPastrami from my childhood.The fries ... my brotherwas going to Chef schoolin Brussels. They'd havethese little street vendorsand it just blew me away! Ithought, "God, why can't weget good fries here?"And they eat it with Mayonnaise,so we came up with thisGarlic Aioli. It just seemed perfect to meto use Rice Bran oil.It gets a crispy, very clean, flavor.And that's what the Japaneseuse for making Tempura.- I know you guys are knownfor the Ube milkshake.- Ube is a sweet purple yamthat grows in the Philippines.There's a huge Filipinocommunity here. I'm Filipino.Nobody was making haskootmilkshakes and people went crazyfor 'em.- [Andrew] And hearing thisstory ... you have your Filipinobackground, your brother went to Brussels,this Jewish Pastrami... if somebody was like"What kind of food doesOiNKSTER make, what is that?"- [Andre] It's a representationof Los Angeles. It's global.Global Fast Food.- [Andrew] Yeah- [Steven] To you, whatmakes a good sandwich?- [Andre] Use all great ingredients.You can't make a bad sandwich.- [Steven] Ube milkshake forme, and a craft beer for you.Got a Ube shake, and Iwill do my Ube shake.- I was hoping you would.(snapping fingers)That's more of a roll than a shake.Yeah, I'll accept that as a shake.- CheersOhhhhhh (snaps fingers)This show is so much better when I dance.Alright- The fries are so crispy.- It tastes very potato-ey.- It's really wild that inthe back I saw them make thisThere's whole hard boiled eggs in it.- Wait, what?- Yeah, like it's not likejust Mayonnaise, you know?It's like a whole other tasty paste.- [Steven] Oh it's so creamy!And like fluffy- Yeah- Alright, let's get thissandwich situation started.Oh my gosh, this is a bigboy. There is so much Pastramiin here ...Oooh! Baaby- That's so freakin' good.- The Pastrami is sooo good.- You know what's key aboutthis. It has that thick sandwichsatisfaction without thenormal thick sandwich problemswhich is like- Fitting in your mouth- Exactly- Being able to close downon it and get a clean bite.Look at this clean bite.- Yeah. Juices flowingout from the bottom.This is so much Pastrami.- I can still taste thecheese in the sandwich.- The 'slaw and the mustardand the roll and the onions- This is just great sandwich eating.- I can't dance anymore.- That was a sick sandwich.(city transport sounds)We're here to try a veryspecial, very expensive sandwichWe have Rie, our culturalguide, translator,parfait ambassador, to help us out.But before we get to thevery special sandwich,we're going to learn a little bit moreabout sandwiches in Japanin general at a place calledYoshidapan.Speaking of pan ...- Konichiwa- [Woman] So this one, it's Napolitan.It's ketchup dressed pasta.- [Andrew] Wow- [Steven] I'm gonna getthat one. I wanna try that.- [Andrew] Andy, what do you want?- [Woman] Excellent choice.Have you seen this kindof sandwich before?- Nooo- [Woman] Ham Katsu,which is deep fried ham.I'm gonna get An-Margarine,coz it's my favorite combo:Ankoi sweet beans and tartary spread.- Hey, check this out- This is probably thebest packaging of a liquidI've ever seen in my entire life.- [Steven] Wow- [Andrew] It's like an abstract Capri Sun- Why are you pointing at me?- Milk tank. (gunfire noises)- [Steven] This bun is the mostinviting food I've ever seen(speaks in Japanese)MmmmmMmmmmmmmmmmm- How's the spaghetti, Steven?- It's kind of confusingme. Like I feel like I needa fork right now.- It is actually good. Like,it's an interesting texture- Alright. Now, we're goingto potentially one of thegreatest sandwiches ofall, which is gonna be aTwenty Thousand Yen friedWagyu Cutlet sandwich.(piano music)- Take us away, Steven.- Season Finale.Final Restaurant.In Tokyo. Two hundred dollar Wagyu mafiaKobe Chateaubriand sandwich- You know what'chateaubriand' means, right?- I have no idea- The 'chateau' like is youknow, like your large estatewhere you like, uh, plant your flag.- What is 'briand'?- Brilliant.The brilliant home of beef.- Really? You're making this up.- I'm making this up but--- 'Chateau' is a castle.'Briand' is a person's name.According to the chef.- Briand's castle.- It's Bryan's castle.We're having some Japanesecraft beer, and a Porter.- Ohhhh- Don't pour it on thesandwich. Stay away.To Season Five, Steven- Kanpai- Yeah, that's tasty.- [Steven] I did notexpect it to be so thick.- It has to be thick,Steven. It has to be thick.- [Steven] Okay. Alright, let's go.- [Andrew] Ready?(Speaks in Japanese)(upbeat music)Wow. That was so incrediblysoft. That was absolutely right.The bread is firmer than the beef.- My mind wants to thinkit's an ordinary sandwich ...and then, when I bit intoit ... it's extraordinary.Like Narnia.- You know, the bread tellsmy tongue "It's lunchtime!Let's eat this sandwich." Butthen the beef tells my tongue"Holy crap. What the... what is going on?!"- So the chef has come witha recommendation to enhancethe flavor, I think.- Okay- Ah, perfect.- Okay. Do it with a little bit of zest- A little pizzaz- [Rie] I can smell from this distance- [Steven] The salt?- Like the truffle. It's truffle, right.- [Andrew] Oh, it's truffle salt.- Ohhhh. I mean this guyknows the way to my heart.- Every time I'm like "Yeah,it's tender. No big deal."and then I put it in mymouth and I'm ahlahalahal- Alright, I'm gonna finish this off- Yeah, I'm really delayingthe end here. Cheers, Steven!- Goodbye- Wow, that was a super good sandwich.(speaks in Japanese)- Welcome back to Los Angeles, Steven.Our journey has come to an end.- And Adam thought it wouldbe appropriate to end thiswith ice-cream sandwiches.- Yeah, which is honestlyprobably my favorite sandwich- What?- Cheers. Cheers, Steven.- And now the race begins.- It's so melty.So Steven, we've been to three cities.We've eaten a ton of sandwiches.It's also the close of our season.What was the most Worth Itsandwich at its given price?- Hot chicken sandwich atBolton's. It made me feel alive.- Great.- Juicy- My Worth It Winner isthe OiNKSTER Pastrami.Everything they do is socarefully made. It tastesso freaking good in your mouth.It has to be the OiNKSTER for me.Adam, what was your Worth It Winner?- Andy, your Worth It Winner?Okay, that's it. Season Five.Thanks for watching this season.(giggles)Thanks for watching thisseason. Season Five.High five?- Yech(laughs)How 'bout a little fist bump?- How 'bout a knee bump?Boom.- Season Five. That's a wrap.- Byeee- [Andrew] That's ... uh... the other piece of breadon the end of our season.First piece of bread, bigmeats, last piece of bread,sandwich radio- The middle is all the--- [Andrew] Episodes- [Steven] Oh. Oh yes!Credits: https://www.buzzfeed.com/bfmp/videos/68323 Check out more awesome videos at BuzzFeedVideo! https://bit.ly/YTbuzzfeedvideo GET MORE BUZZFEED: https://www.buzzfeed.com https://www.buzzfeed.com/videos https://www.youtube.com/buzzfeedvideo https://www.youtube.com/asis https://www.youtube.com/buzzfeedmultiplayer https://www.youtube.com/buzzfeedviolet https://www.youtube.com/perolike https://www.youtube.com/ladylike BuzzFeedVideo BuzzFeed’s flagship channel. Sometimes funny, sometimes serious, always shareable. New videos posted daily! To see behind-the-scenes & more, follow us on Instagram @buzzfeedvideo http://bit.ly/2JRRkKU Love BuzzFeed? 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