I Cooked For A Lion

Watch to the end to see me cook for a lion!

Please read, because this is very important to me. Throughout this entire video, I worked with animal welfare experts and veterinarians to ensure that we only worked with the best animal habitats and fed the animals ingredients that already exist in their normal, everyday diets (as you’ll see, most dishes are simple and vegetable based). Many animals are mistreated around the world, so it was extremely important to me while making this video that we found organizations committed to giving the animals the best lives possible! The elephant sanctuary, for instance, rescues elephants that have been forced into some kind of heavy labor their entire lives and gives them a comfortable, safe, and happy retirement in the jungle for the rest of their lives. If you’re reading this, I’d highly encourage you to do your own research before visiting a zoo, aquarium, or anything similar to make sure they treat their animals humanely. I know nobody asked about any of this, but I think it’s important to use my platform to bring this to your attention since I learned a lot about animals while making this video.

Thanks to Twiggy the Squirrel, Einstein the Parrot, Three Monkeys Photo Circus, Farm In The City Malaysia, Zoo Miami, Disney’s world class Animals, Science and Environment team at the Animal Kingdom Theme Park, Steve Martin’s Working Wildlife, and Phuket Elephant Sanctuary for filming with us

Thanks to Meat Artisan for sending over the steak for the lion: www.meatartisan.com

Thanks to @moboxgraphics for the awesome 3D graphics

Thanks to SnS Grills for the charcoal grill we used to cook for the lion

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Credit to the following channels for the clips:
• GoPro – Twiggy the Waterskiing Squirrel
• Caters Clips – Hungry Leopard Gets Defeated By Prickly Porcupine
• BBC – Leopard VS Porcupine!
• WildCiencias – How Strong is a Gorilla Compared to a Human?
• Turning Bull Videos – Gorilla Eating a Sweet Potato (corn for dessert)
• Animal stories南西西動物報報 – 金剛Tayari吃玉米完整版-Gorilla Tayari eats corn
• Travel Thirsty – American Food – WHOLE CHICKEN ROTISSERIE and ROAST CHICKEN SANDWICHES The Perch Chicago
• Japan Animals Travels – Hippos eat watermelons!?
• The Cincinnati Zoo & Botanical Garden – Hippos and Painted Dogs get Pumpkins to Kickoff HallZooween
• AmagoKiichi Channel – Hippo Family Eating Watermelons＆Baby hippo
• Nagasaki Biopark – Hippo eat watermelon ASMR
• Johan Vermeulen – Angry and Grumpy Hippos
• The Independent – Charging hippo bites tourist boat’s rear motor in furious chase
• Zoo Tours – Zoo Tours: Kilimanjaro Safaris
• Sharp Productions – NEW Slinky Dog Dash (4K On-Ride)
• Openusepexels – Rhino Eating Green Grass
• 8K VIDEOS ULTRA HD – Elephants Animals Collection
• 8K VIDEOS ULTRA HD – Amazing Lions Collection
• Season Ascent – An Iceland Road Trip in Winter
• California Science Center – Blue Whales 3D Trailer

Nick:
In this video, I’m cooking gourmet food for
the most popular animals on the planet, and the longer you watch,
the bigger and more dangerous the animals will get, all starting with this cute little
rat. I spent three hours cutting and layering
vegetables to make the perfect ratatouille. And if you think this meal is fancy,
just wait until you see what I cooked for some of the other animals later in this
video. Go ahead buddy. Enjoy your five star meal. Oh. He’s eating. Let’s let him finish and go
to our next animal. Next up, we’re cooking for a squirrel. But not just
any squirrel. Twiggy is a world famous water skiing squirrel, and since my friend Mark is
a huge fan of squirrels, I invited him to cook with me. Mark:
It’s wild. The water skiing squir el. As a tour bus. To be clear though,
we’re cooking for the squirrel, not cooking squirrel. Nick:
I got all this stuff. Squirrels like beans,
avocado. They love carrots. Mark:
Wow, this is a meal. Nick:
Their favorite is acorn squash. Mark:
Really? It feels like a sous chef. Thing to do would be to empty that. You think
Twiggy is gonna mind? I use my hands. Nick:
Not if we make it look nice. Mark:
So what we’ve got here is an acorn squash
with a bunch of stuff in it. Twiggy, right here. Here’s a little ramp. Nick:
Oh. Mark:
He gets it and then comes for protection. Nick: I’ve peeked.
Nick: Mark, are you taking a selfie?
Did you ask first? Mark:
No, no, I just did it. Which animal is next? Nick:
Next up is a parrot named Einstein. The talking parrot, for obvious reasons. Einstein: Morning.
Nick: Now, Einstein,
what do you want for lunch? Einstein: Pizza.
Nick: I know that sounds like a fake robotic
voice, but this is Einstein’s actual voice. And since his owners told me he also loves
corn, we’re going to make him some corn pizza. Einstein:
What are you doing? Nick:
I’m torching the corn. This will give some really nice flavor to
your pizza. Einstein’s used to seeing the center of the
cob, so I’m gonna cut. Oh,
that’s fresh basil. I’m gonna cut nice rings from the corn on the
cob to put in the center of our pizza. Oh, you’re taking one. That’s fine. Cutting
it this way is sort of like Einstein’s version of pepperoni.
Einstein: Is it good? Nick:
Well, it’s gonna be good for the cheese. We
have cheddar and provolone. Even when I make pizza for myself, I like using different
blends of cheese because it makes it a whole lot more exciting. Einstein, you can’t get full
before the meal. Einstein:
Quiet! Nick:
The cheddar has been grated,
so now I just gotta finish up the provolone, and then we’ll toss it into a bowl so we can
start rolling out our dough. To assemble the pizza. I’ll flour my cutting board and
stretch the dough to make a small part size crust. Then I’ll top this with a sauce I made
from bell peppers, sweet potatoes and beet juice. And we’ll finish by adding on our blend of
two cheeses. Einstein, one more piece of cheese,
as well as our corn, pepperonis and a bit of fresh basil. And now it’s ready to bake. Yeah, I’m gonna cook it. Here it is,
Einstein. What do you think? Einstein:
Oh, cool. Nick: That’s exactly right.
Einstein: Is it good?
Nick: I haven’t eaten any yet. For the finishing touch,
I’m gonna top it off with some edible blue flowers, and then we just need to cut it. Whoa! He just tried to pick up my knife. I
gotta be careful what I say around you. It’s time to eat. Come on. There you go. Oh, yum. How is it? It looks like you like
the crust better than the pizza. Most people aren’t like that. You know what I
like about the way that Einstein eats is that he goes kind of back and forth between the
crust and the actual pizza. Why don’t you take the rest of this to go?
We’re moving on to cook for these cute little monkeys called capuchins. And they have the same digestive systems as
us humans, which means I can make them a burger the
exact same way that I’d make myself a burger. I’m going to start by toasting off my buns
while we come over here to prep our patties. I’ll season these up with my Osmo Signature
Steak seasoning. They’re the best seasonings in the world,
and if you won’t take my word for it, just wait until you see how much the monkeys
love it. Aside from the steak seasoning, we also have ones that are perfect for chicken,
seafood, vegetables, and even a plain old salt. And you can find all of them on our website
or at your local Walmart. So if you haven’t tried them yet,
make sure to go get some Osmo. Once you finish watching the video by now. My
buns should be nice and toasty, so I’ll take these off the heat. And now into my pan with
a bit of oil. And once that gets nice and hot,
I will lay it down away from me and I’ll press it down, since burgers always get so
much smaller when they cook. I’ll go for the flip and then immediately add down that
cheese and lid on. Once that cheese is nice and melted,
we’ll plate by going bottom bun patty, a little bit of ketchup,
a little mustard, three pickles, lettuce, tomato and our top bun. Since there are four monkeys,
I’m going to cut this into four even pieces. We definitely don’t want them fighting over
the burger. I’m gonna put it on my hat so they don’t pull my hair. And then let’s bring
in the monkeys. They’re so cute. They’re kind of just
investigating the burger right now. They’re being very curious. Hi. Hey. Oh, you want to eat it on me? That’s
fine. Yeah. Is the. Meat good? I just learned that at some restaurants,
they won’t eat the patties at all. They’ll just throw them. And they’re not throwing
these, which must mean they love my seasoning on there. What are they doing in the camera?
Cameraman: Don’t pull off the microphone, guys, we need the microphone. He’s rubbing mustard all over my camera. I think I need a new lens. Nick:
Do you like the tomato? Whant some bun? Yeah. Here, have the bun. Want some of the
beef? Yeah. There you go. Everybody seems to like
something completely different in this situation. This is how I like to eat. Kind of
like tapas style. And what’s great is that a burger has so many
different components. So I’m happy that you guys are all enjoying different parts of it.
He loves the patties. Well, he dropped it. I have three younger brothers
and I feel like this is what we probably looked and sounded like when we were little
kids eating. I think it’s safe to say they liked it. Let’s go to the next segment. Our next animal is a dog,
specifically my dog Pepper. I’m gonna cook her a simple dish that
includes this beautiful filet mignon, as well as a side of sweet potato and green
beans. I’m going to begin by cutting the filet into
small cubes. Since dogs are technically only supposed to
have steak if it’s well done. And I know Pepper doesn’t look like a
well-done type of girl, she probably doesn’t even know what that means. But we need to be
safe for Pepper. With our steak prep done,
we can move on to our green beans. For these, I have this vision of them being
all the exact same length, just like in a fancy restaurant. All I’m going to do for this is lay out the
nice long beans on my cutting board and chop off the edges. And we’ve got perfectly even
green beans for the sweet potato. I’ll start by peeling the entire thing to
make it nice and smooth and luxurious for pepper. And once our potato is nice and clean
shaven, I’ll cut out a few even and thin slices and
then shave it down to make it look something like this. To cook, I’m going to start by
making the vegetables. Oh, the sweet potatoes as well as the green
beans, and then cover them with a light amount of
water because these are gonna butter poach. Now for the steak I’ll add some Osmo olive
oil and then in we go. The reason I cut it into cubes is so that
everything is going to easily cook too. Well done. Pepper, you want to test one? Oh,
you need to chew it. Once that steak is done,
I’ll toss it onto a paper towel lined plate so it can drain off some of that excess oil. And by now our vegetables should be done as
well. This whole time I’ve been heating up Pepper’s plate in the oven,
just like they do at a fancy restaurant. And a plate. I’ll toss down the sweet potato,
these delicious green beans, and of course, our steak. Bon appetit. Go ahead Pepper. There she goes. I wonder what she would go
for first. And it seems like she’s very much going for just the steak. Veggies. What? Seriously,
I just butter poached green beans and sweet potatoes for you, and you’re not even gonna
try them. Our last animal from level one is the porcupine. And they love vegetables,
but only if they’re uncooked, so I’m going to make them some veggie French
fries. These porcupines eat pretty much the same thing every day,
so mixing up the form and the texture of the food that they get is hopefully going to be
really exciting for them. Being completely honest, I’m a little scared for this one. I
don’t want to get killed. So my thought is if I cook them really good food,
they won’t kill me personally knowing what they can and can’t eat. I wouldn’t want to be a porcupine. I feel
like I get kind of bored only having carrots and beets and vegetables every day,
but I think they’re gonna love the French fries. I’ve got my sweet potatoes and
carrots, so the last thing I’ll make fries with are these things called long beans. They’re already basically in French fry form,
so all I have to do with these is cut them into French fry length strips. And because this wasn’t a very advanced
recipe, plating is extra important. So I’ll put the sweet potatoes down on one
side. Then I’ll put the long beans in the middle and I’ll finish with my beautiful
carrot fries. I wish I could oven baked these to get them nice and crispy,
but this will have to do. I think the porcupines can sense that there’s food on the
way. I want to get killed. Guys, I have good food. Those quills are way longer than I
thought they were. Man1:
It’s the same thing that it’s made off from
your nails. Nick:
And it’s so sharp. If they don’t like the
French fries, is there any chance they get mad? Man1:
If they got mad, they would open up their
quills, and then they’ll run backwards towards you
and they will stab you with the quills. Nick:
I guess we’re going in. Guys,
I brought food. French fries. Oh, yeah. Okay. Hi, buddy. Look at this. They’re running to their house
for protection while they eat and then coming back out for seconds. This is a good sign. Man1:
Well, they all seem happy. They love your food. No one’s trying to kill
you. Wait. Nick:
Everybody wants seconds. I can only give you so much. I’m sorry. Oh my gosh,
a lemur. Does the lemur want some? Go ahead. Oh! Whoa! Nick:
This is my peak. Moment as a chef. Just having a full crew. Of different. Animals enjoying my food. This is awkward because I have three left and
I have four very hungry porcupines. I’m just gonna throw it,
and whoever gets it, gets it. Moving on to level two, we’ll start by cooking for a
penguin. Actually. Three penguins. What can I say? They’re my favorite animal. And since penguins love fish,
I thought, why not make them a poke bowl? We’ll start by prepping some fresh vegetables
first. This cucumber, which I’m going to cut into nice thin slices,
then this beautiful mango. Honestly, I’m not really sure if Penguin’s
like mango, but we’re gonna find out in about 30s some purple cabbage. I thought this would give a lot of great
color. And last but not least, I thought I’d do an avocado, which I’ll cut into nice thin
slices like this and then fan it all out. Let’s plate it quick. Since I know the
penguins are hungry, I’ll learn all of our fresh ingredients to make it look as
beautiful as I possibly can for our penguins, and I’ll finish off with my nice stinky fish. This part might not look as gourmet,
but trust me, the penguins are gonna love it. And now,
the moment I’ve been waiting for my entire life. Bring out the penguins. No way. That might be the cutest thing I’ve
ever seen in my life. Here come the other two. Come on, guys. Your gourmet food is
ready. Oh, they bumped into each other. Fish! Hey! What’s up? Oh! Oh, wow. He just swallowed it. This is awesome. What’s the magic word? I forgot he can’t
talk. He’s a penguin. You want some of the actual pokeball? I feel like I just put in
all this effort and he just didn’t really appreciate it. Where are you going? I have
more fish. Come on guys. Oh, they’re so fast. Come over here. They are just spilling my
whole Poke bowl. They do not want the poke bowl. They just want fish. Is anyone gonna try the
Poké Bowl? If you guys won’t try my Poke bowl,
can we at least do a slip and slide together? Next up, I’m cooking for a sloth. The slowest animal on the planet. And I’ll be making some sloth friendly
spaghetti and meatballs in front of me. I have some pre steamed spaghetti squash,
and the cool thing about spaghetti squash is that if you run a fork through it,
it literally turns into spaghetti right in front of your eyes. These sloths get to eat
squash all the time, but they don’t normally get it in a fancy way like this,
so I’m just hoping that they’re as excited as I am. When I was a kid,
my mom actually used to make spaghetti squash and then try to trick us into thinking it was
pasta, and I have pretty good taste buds,
so I never fell for it, but it looks pretty convincing. I’m gonna plate it just like I
would any normal pasta twirled up and stacked high and tight in the center of my plate. And then for a quick sauce,
I’ll add a few tomatoes to a blender, then cover these up about halfway with water
and blend. After a few seconds of blending,
I’ll pour the sauce right over the top of my spaghetti. And then with this cooked and
peeled sweet potato, I’m gonna make a few meatballs. One, two and three. These right here are called two toed sloths. As you can see, they’re moving quite slow.
Question is, are they gonna like my acorn squash spaghetti? Want a meatball? Oh, yummy. Uh, what are you doing? Hey, buddy, you gonna eat the meatball or are
you just waiting? Is he gonna keep eating it, or is he just gonna wait and decide if he
likes it? He hasn’t done anything with it for,
like, 15, 20s. Wow. They really are slow. Maybe 40s now he
hasn’t even moved his mouth. But he’s holding the meatball. Leaving me in
suspense. I guess I’ve never been more confused with someone eating my food. You
want tomato with the little spaghetti instead? Here. Yeah, yeah,
spit that out. Woman1:
We can try to. Clear it out.
Nick: Yeah, sure. One little tomato
with some spaghetti. Yeah. There you go. I didn’t know why you didn’t
just tell me sooner that you didn’t like my meatballs. You could have just been eating
the spaghetti the entire time. She is the messiest eater I’ve ever met. Oh, there you go. That’s good. This is actually going really well now. Want
a little bit more? Yo, she actually ate a pretty good amount of the
pasta. No. No more. The animals are gonna start to get a lot bigger now,
with the next one being the giant tortoise. Tortoises love vegetables,
so I’ll start by picking some fresh fruits and vegetables from this nearby garden,
which I’m then going to use to make some gourmet lettuce wraps. I’m actually in Malaysia right now,
which means I have access to tons of very fresh fruits and veggies just like this
papaya here. With this, I’m going to cut it into nice thin
strips so I can toss them in my lettuce wraps. I’m also going to use these red bell
peppers. I love a good bell pepper. Then some fresh mango. This pumpkin, it’s gonna be the crunchy part
of our lettuce wraps, which means I think it’ll add some really nice texture. And last
but not least, we’re going to do a few carrots now. I said these were going to be
gourmet lettuce wraps, which means I’m also going to add a little twist if I very finely
mince up corn. And then some of the starfruit as well as
some fresh apple, it’s going to make sort of a sweet fruit
salsa that I can add to each layer of lettuce, which I think will bring these
lettuce wraps to a whole new level. To make the lettuce wraps, I’ll be using what’s
called a mustard green. I’ll spread down a bit of that salsa and then a few red peppers, a bit of that sweet fresh mango,
one carrot stick, papaya and some pumpkin. We want to wrap this up nice and tight,
like a burrito. And to make sure it all holds together,
I’ll tie it up with the stem from our mustard leaf. How could you not want that if you’re a
tortoise? Whoa! Look at that big guy right there. I want to lettuce us rub? Ow ow ow ow. Speaker5:
Ow ow ow ow. Nick:
Ow. They’re not just slow walkers. They’re slow eaters. Oh,
baby, that was a big bite. Oh, that’s a huge tongue. It looks like he’s trying to lick the plate
clean, which is a really great sign. Oh, no no no no no, not the plate. I would call that a success. Next up, I’m cooking for a gorilla. I’m excited and nervous for this one at the
same time. But since humans and gorillas share so much
DNA, I have to put on gloves so I don’t get any of
them sick. I also have to put on this mask. Gotta be extra safe. I’m not actually gonna
be cooking for the gorillas. Instead, I’ve got corn on the cob. And as you can see, I left the husks on. Why? Well, I recently saw this really cool
video online of a gorilla eating corn on the cob, and it was peeling off the husks in the
exact same way a human would do it, so I wanted to see it for myself. As you can see, there’s a huge moat between
us right now for safety, and I was told not to make any eye contact
with the gorilla, or he might see me as a threat and try to
fight me. And yes, I know I probably win,
but we don’t want to risk it. There he is. Oh my gosh,
he’s scared. Corn on the cob. Oops. I’m gonna try to throw another to see if I
can get it closer. Here you go, buddy. Oh. Oh. He looks really mad that I just mess up
those throws, doesn’t he? I think he’s actually really
upset at me right now. I feel like I really let him down. I’m trying. I’m doing my best. It’s so amazing to watch
him eat these. He’s so good at peeling it. I used to do this for my grandma all the
time. She’d make me remove the corn on the cob
husks for her before she cooked. Wow. He’s just eating it the wrong way. I can’t believe this. He’s sitting just like
a human. This is how I eat corn on the cob. I know I didn’t really cook anything for this
gorilla, but I think he’s really enjoying his corn on the cob. And funny enough,
I also prefer my corn on the cob uncooked. So me and this gorilla seem to have something
in common. Before we move to the next animal, I need to do one perfect toss to the gorilla. This is a big moment right here. I feel like
he’s getting mad again that I’m taking too long. Okay, I’m gonna throw this. Ready? Oh. Nice catch. Moving on to level three. We’re cooking for a bear. And the coolest thing about this bear is that
he and I have the exact same favorite food. Rotisserie chicken. I’m gonna keep this
chicken nice and simple, and I’ll tell you why. Sometimes you gotta just let the
seasoning do all the work, especially when there’s a hungry bear involved. I’ll start by
coating the entire bird in some nice olive oil, and that’ll give the whole bird a nice
massage, making sure to cover every nook and cranny with that oil. Once he’s all oiled up,
I’m going to use some of my Osmo Chicken seasoning. Look at me on there. Look how
happy I am. That’s going to be the bear in a few seconds. I hope the bear will appreciate
the effort that I’m putting into making this chicken delicious right now. But at the same
time, like I said, I’m gonna let the seasoning do basically all the work here. I didn’t want to make just any boring
chicken, so I actually bought an entire rotisserie
oven because I want to make sure our bear has a good time. Now with a little movie magic. Our rotisserie chicken is done. I wasn’t gonna make you guys wait. Oh my
gosh, he is huge. Look at him. This is Tag. He’s in 1,000lbs Kodiak bear. And as you know, I’ve made him a rotisserie
chicken. But first, I’m gonna feed him this cookie right out of my mouth. Oh, I just kissed the bear. Here’s your chicken. Wow. He’s eating the chicken. Just bone and
everything. You hear the crunches? I’ve never seen someone eat a rotisserie chicken like
this. Tag, do you like the skin? The skin is always my favorite part on the
rotisserie chicken. I think he’s just gonna eat the entire carcass of the chicken. Oh my gosh, believe it or not,
chicken is the only meat that Tag likes. He doesn’t eat steak,
he doesn’t eat fish, but he loves chicken. And I think I made him a good one. What is he
doing? Oh. Oh, what’s going on? Oh, that plate’s gone. Oh, he’s licking at the table now,
I want to ask one last question before I go to the next animal. Did you love my chicken
seasoning? Be honest. Yeah. That’s right. You’re the coolest bear ever. As if a bear wasn’t big enough. We’re cooking next for a hippo,
and I’ll be making a fancy fruit salad. I’m sure some of you have seen these videos
online of hippos crunching down on things like pumpkins or watermelons,
and they’re some of the most satisfying videos I’ve ever seen. So I’m going to make this fruit salad inside
a watermelon basket. What I’m doing at the start here is making
the handle for the basket. And the goal now is to basically carve out
and remove all this watermelon. So we have something that can hold this fruit
salad. I’m now going to basically trace the part that I want to take out. And then we’ll
just empty the whole thing out. I’m gonna purposely leave some of the
watermelon inside the bottom here, just so there’s a bit of extra crunch for our
hippo. Now, with this large chunk that I carved out, I’m going to scoop a few nice
pieces of watermelon. And I’m also going to carve up some honeydew melon. Same thing into nice big chunks. Grab some lettuce, a few apple slices. Some carrots. I’ve even got a couple of nice
fresh beets. A few slices of banana. A little bit of sweet potato in there. Voila. A fancy fruit salad fit for a hippo. Here she comes. She may look nice,
but. Don’t let that cute. Face fool you. Hippos are one of the most
dangerous animals on the planet. Although in just a few moments,
things are about to get a lot more dangerous than this. We only have one shot at this,
so I’m going to hand this off to the pros. Ready? Here we go. Oh my gosh. No! I think the watermelon must have been a
little too slippery. And it flew right out of her mouth. I can’t believe that just happened. I’m gonna
make another watermelon attempt. Number two. Oh, that was the craziest crunch sound I’ve
ever heard. She should start an ASMR channel. I think she really likes it. If you listen
carefully, she’s doing this sort of slurping sound. She’s literally slurping up the extra
watermelon juice from the ground. Another piece. There you go. That was really fun. Is that her breath? Yeah. Oh, my gosh, it’s horrible. Our last animal before moving to level four
is the giraffe. And since they love kale,
I’m gonna make these giraffes a gourmet kale salad. One tricky part about making this is
that normally when you make a kale salad, you want to basically give the kale a huge
salt bath to get it nice and tender. But since we can’t add any extra salt for the
giraffe, I’m just gonna give it a little massage with
water and hope that does the trick. In addition to breaking it down,
this is also going to hydrate the kale, hopefully giving the giraffes a more tender
bite. I’m also going to chop up this zucchini into the bowl with these. And then same thing with my cucumber. Our last vegetable will be this green pepper.
And with these I’m actually just gonna give a rough chop. And once this is in our bowl I’ll
mix this up just a little bit more. And then time for the dressing. I’m gonna
make a simple carrot and tomato dressing first with some soft cooked carrots and then
a tomato that’s been lightly cooked as well. To finish this off, I’ll cover it with water
and blend to plate the salad. I’m gonna keep it simple. I’ll add in my kale
in different vegetables and go over it with my carrot dressing. Maybe a few more veggies
on top just to make it look nicer. And lastly, a few hibiscus leaves for a nice
pop of color. I’ll have some salad. Oh yum! This is crazy. Look how long. The tongue. Is. The tongue on the giraffe is dark blue
like that, so they don’t get sunburned while they’re out
eating all day. I will be honest here. The giraffes don’t love my salad. They like
regular romaine lettuce. I think it might be the dressing. Oh, you want my salad a little
bit? Oh, he just spit it right out. That was so rude. I’m gonna try to hide some
of my salad in one of the big lettuce leaves here. Hey, seriously. Wow. You guys are tough food critics. They’re leaving. I think they’re full. At
least they ate something. Moving up to level four. We’ll cook now for a rhino,
which I’ve always loved since they look exactly like modern day dinosaurs. Also, this rhino happens to be at Disney’s
Animal Kingdom, which means I have a great excuse to go do
some rides after. Rhinos are basically lawnmowers,
they don’t need anything too exciting. It’s mostly things like hay and grass,
so we’re going to have to get creative here. And that’s why I’ve got a few different types
of hay. This one here is called alfalfa hay. It’s extremely sweet. And to the rhino it’s
almost sort of like eating a chocolate cake. This other one here is called Timothy Hay. This one’s going to be a bit more on the
lighter side, and give both some sweet and savory flavors to the dish. I’ve also got some dried beet pulp for
texture, and if the hay is our salad,
you can think of these as the croutons. It’s filled with corn,
molasses and a few other things to build the dish. I’m going to go down with one layer of
hay, and then what I’ll do is grab some of the other hay and start to layer these two
between each other. Really, all I’m doing here is just building
layers of flavor, and then I’ll start to mix in some of these
croutons. Last but not least, I’ll go over with a nice
even sprinkle of that beet pulp and the dish is complete. Are the rhinos used to people
plating their food like this? Man2:
It’s not something that we do on a regular
basis. Nick:
Oh, boy. Here we go. Baby. That is a big rhino. I cannot believe this rhino can run at 35mph. How is that even possible? All right, let’s see how quickly she finds
the food. My guess here, based on how fast she’s
eating, this is gonna take about a minute and a half. And now part of me is wishing I made
it more food. But she seems like she’s happy. I can actually hear all the little crunches
coming from those pellets. I’m hoping she’s enjoying that texture. Maybe adding in that
for her. I’m gonna feed her just a little bit more. Yeah, she’s letting me pet her a little
bit now, which I hope is a sign that she likes the
food. She feels exactly like a hairy basketball. Most people, when I feed them don’t let me
pet them. Getting even bigger. Now we’re off to cook for an elephant in the jungle of
Thailand. In front of me are some very fresh fruits and
vegetables. We also have some beautiful rice,
as well as this nice outdoor cook station where we’re gonna make them some rice balls.
We’ll start by prepping the rice. This will cook in the background while I’m cutting my
veggies. And while that cooks, I’m gonna begin by chopping up a few carrots. We’re gonna want to chop these up into nice
rings. And all of this is going to be boiled because I’m at what’s called an elephant
sanctuary. All the elephants here have been rescued and
don’t have great teeth, so their food needs to be nice and soft. Once my carrots are
chopped, I’ll move on to my pumpkin. The first step here will be to remove the
core. Once they’re hollowed out, I’m gonna slice them into nice wedges to get some
sweetness. I’m also going to use a few bananas. Wait, is this a double banana? I’ve never seen a double banana in my whole
life, but I can’t get distracted. The elephants are
hungry. Once all our veggies are prepped, I’m gonna steam them. And once everything’s
ready, I’ll dump in my rice along with my steamed pumpkin, some steamed carrots,
and my peeled bananas. And now we mash it all up. The goal being to get it into a nice smooth
mixture to make our rice balls. It smells so good. Once the mixture is nice
and even the final step is simple shape it into nice big balls and then set it aside. I got the boots, I got the balls. Let’s go feed an elephant. Look at the scale of how small I am next to
this beautiful elephant. For reference, this elephant here weighs over
15,000 times the size of the rat you saw earlier in this video. Hi, buddy. Here you go. Here you go, buddy. He doesn’t even chew. He just swallows. It. What I am so shocked by is how quickly
they eat it. Swallows in one gulp and reaches out for more
every time. He loves these. He’s already. Eaten. Too. And these elephants will eat for 16
hours every single day. That’s how much food they need. Only a few
more left. Take your time with these ones. There’s no
rush. I’m not going anywhere until you’re finished, I promise. Last rice ball. Eat this one slowly, please. Slowly, slowly. Chew it. Enjoy the flavors. I took a lot of time to
make this. You didn’t listen. You swallowed it whole. Bye. Oh, he waved! For our final stop. I flew all the way to
Iceland in search of the biggest animal on the planet, the blue whale. For scale. If we combine the weight of every
single animal we’ve already fed in this video, it would still only make up about 7%
of the weight of one of these whales. But even though I bought the most expensive
plankton in the world and tossed it out to sea, we never found a whale. So after three hours of searching,
I decided to go cook for a lion instead. I think we can all agree it’s a lot cooler
than the whale for our line, we’re going to be cooking this beautiful Australian Wagyu
tomahawk. I had my meat dealer cut it thicker than you
normally get with this kind of steak, and we’re going to cook it over charcoal. To
begin, I’ll fill my chimney with some charcoal and then we’ll light it up. This line is lucky. Not only does he have an
incredibly well marbled piece of meat, but it’s also going to be seasoned with the
best seasoning in the world. My Osmo Signature Steak rum. And I’m going to make
sure to really coat this piece of meat for our lion. Once our charcoal is ready,
I’ll set up my grill and let this come up to temp for just a few minutes. This line likes his steak very rare,
almost raw. So for that reason, I’m not going to cook
this tomahawk very much. The goal here is to get a nice light sear. All I want are a few grill marks and nothing
more. Once I’ve quickly hit the first side,
I’ll flip it over and same thing on the second. You might call that bit of char there
burnt. I call it flavor. Let’s hope our lion agrees. Once our steak is done,
I’ll bring it over here to carve it. We don’t want our line to hurt his teeth on this when
he goes to bite it. So even though I think he’d love this giant tomahawk bone,
which, as you can see, is huge and looks absolutely delicious,
we’re gonna cut our tomahawk into nice big slices for him to eat. To plate it. I’m gonna keep it simple. All he
wants is a big, giant plate of meat. And that’s what I’m gonna give him. I’m
terrified. Let’s go feed him. This might sound crazy,
but I’m about 100 times more scared to feed this lion than I ever was cooking for Gordon
Ramsay during my time at MasterChef. Nobody move. There is nothing between us and
this lion right now. I’m gonna whisper. So he eats the steak and
not me. But this was the craziest video I’ve ever
done. I just want to thank all of you watching and
remind you to go subscribe and turn on those notifications so you never miss a video. Because if you thought this one was good,
just wait until you see the next one. Man, I probably should have cooked this line
a bigger steak.