El Presidente | One Bite
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00:00Alright, pizza review time, New York City, Sullivan Street Bakery, we got a whole day
00:26here, and we got very special guests, so I was telling these guys on the way, I don't
00:32do too many guests anymore, it's too much travel, too much everything, we made a special
00:37trip for the hottest guys right now on the food scene, Maryland Food Boys, who have been
00:43blowing up with their electric dialogue of food.
00:46Alright, what's your favorite topping on a pizza?
00:48I'm just a, if I had to choose it'd probably be like, pepperoni, but I'm not a big, I'm
00:54just a regular cheese guy.
00:56I just do cheese, I don't, I don't do, I just do cheese, I don't really like pepperoni,
01:00it's got a weird taste.
01:01Same thing, like.
01:02Yeah, a lot of people are big pepperoni fans.
01:04I think meat lovers too, I've had meat lovers a couple times.
01:06I'm not a big fan of it.
01:07Idiot, I've never had a meat lover.
01:09Let's have you guys introduce yourselves to the camera, and they go by nicknames too,
01:13but go ahead.
01:14I'm Peyton, aka McLovin.
01:15I'm Ryan, aka Chumper.
01:16I'm Jackson, aka Nonchalantkin.
01:17I'm Emmitt, aka Noname.
01:18Noname, so here we go, this guy by the way, we had a debate in the car, and he said,
01:26his hair was not a perm.
01:27I'm like, I think it is.
01:28He's like, you can ask my mother, it's not a perm.
01:29So what was the nickname again?
01:30I know it's the perm, because of the hair, but what is it?
01:31Chub Perm.
01:32Yeah.
01:33I think it's funny, because I don't even have a perm.
01:34It's all natural.
01:35Well, that's a perm.
01:36No.
01:37Yeah.
01:38I mean, it is.
01:39You can ask my mom.
01:40Well, it's like, but it is.
01:41I mean, I don't know.
01:42I mean, it is.
01:43What do you mean?
01:44That's a perm.
01:45I'm not saying you did it intentionally, but if someone's like, described it as a perm,
01:46it's a perm.
01:47It's a perm.
01:49I mean, I don't know.
01:50I mean, it is.
01:51What do you mean?
01:52That's a perm.
01:53I'm not saying you did it intentionally, but if someone's like, described it as a perm,
01:54it's a perm.
01:55I mean, I don't know.
01:56I mean, it is.
01:57What do you mean?
01:58That's a perm.
01:59I'm not saying you did it intentionally, but if someone's like, described it as a perm,
02:00it's a perm.
02:01Oh, yeah, yeah, yeah.
02:02Chub Perm's hair, it would be like, perm.
02:03I don't really know a lot of people with a perm.
02:04That's the thing, so I've never really seen one, so.
02:05I think it, well, you have one on your head.
02:06You can ask her.
02:07But I think that's a, is your mother here?
02:08She's right there.
02:09But that is a perm.
02:10Natural.
02:11Yeah, natural perm.
02:12Oh.
02:13Yeah, it's a natural perm.
02:14I've never heard anyone say that.
02:15All right, so I'm curious to see how you guys do that.
02:16Each take a slide.
02:17Well, yep.
02:18And you guys watch the reviews, so you know how to do it, right?
02:19Oh, it snatched right on my hand.
02:20Do you care?
02:21Whoa.
02:22We're going to see how they do.
02:23Also, perm, I was like, and we were discussing favorite foods in the van, and I was like,
02:37and we were discussing favorite foods in the van, and he said if he could have anything,
02:38it would be a chicken sandwich, which for a food reviewer is pretty basic.
02:39What's your guys' favorite foods?
02:40Oh.
02:41Oh.
02:42There's so many.
02:43I mean, there's nothing.
02:44I love a good burger.
02:45Yeah.
02:46Chicken sandwiches are pretty good.
02:47Chicken sandwich?
02:48Yeah.
02:49What?
02:50Of all the things in the world, a good chicken sandwich?
02:51A good one.
02:52Like a, I don't know.
02:53Some good wings, too.
02:54Yeah, wings are pretty good.
02:55But anyways.
02:56All right, so we're going to see how you guys do.
02:57All right, so we're going to see how you guys do.
02:58All right, so we're going to see how you guys do.
03:00We'll start this way, go right across, you take a bite, score it.
03:01We're at Solvent Street Bakery.
03:02By the way, it looks great in there, all the good food, breads, everything.
03:03All right, let's go, McLovin.
03:04Let me get a bug.
03:07There you go, pro move.
03:13Oh.
03:14Sullivan Street Bakery, and by the way, it looked great in there. All the good food, breads, everything. All right, let's go, McLovin.
03:25There you go, pro move.
03:34It's good, it's crispy. I think I'd give it like a
03:388.1
03:39High, McLovin goes high. 8's on my scale is tremendous.
03:45Really good. I don't, I'm not a big crust guy, but this is pretty good crust.
03:51I'd give it like a
03:537.9
03:557.9 from McLovin, non-challenge guy. I like the crispiness and the sauce is good too. I'll give it a 7.5
04:05I'll give it like a 7.8. It's got pretty good crispiness, the bread's good.
04:10Pretty good flavor.
04:13What was it? 7.8? Yeah. 8.1? 7? 7.9. 7.9, 7.5, 7.8.
04:22I actually think this is awesome.
04:25It almost came out looking a little deapoled in, but the undercarriage is great.
04:33I'm actually going...
04:40I'm a little bit with you, McLovin.
04:47I'm going 8.1. I think this is spectacular.
04:50So me and McLovin with the high scores. All right, that's stop one.
04:55We have what, five stops today?
04:58Me and the Maryland Food Boys all day. So next stop, here we go. That's one. You guys want to have your pizza?
05:05I don't know if I was caught up, and I don't know if your aura got to me there,
05:09or whether I gave too good of a score because I was watching you guys, but...
05:15It was crispy. Yeah, but off the looks of it, I didn't think it was going to have a good undercarriage.
05:21It was a good crisp, though. It was soft, but I don't know.