 Hey, let's try the mac and beef. All right, mac and beef. You did not see that. You just licked them. It was a little taste test, you know? Yo, what's going on, everybody? Welcome to another supermarket food court deli review episode of Farm Grows Food. Today, we are covering the most famous California grocery store chain. I am talking about, you know the word, Ralph's Nelson's favorite of all time. It started in 1850 in downtown LA. But it is an institution here in Southern California. Ralph's deli. Let's go. Yo, you guys, I am excited because it is a showdown between supermarkets. This is Ralph's fried chicken. It's about the same price. It's a little bit, you know, $8.99 for eight pieces. I will tell you this. It is leaking oil onto my finger already. You know what that means, though, right? What is it? It's going to be juice. OK. Ralph's fried chicken. What are you guys thinking, man? Meat? The meat's kind of bland. I like the texture of the skin. But actually, the skin is actually less seasoning. Compared to Albertson's, Albertson's chicken had a much more restaurant-like flavor. Yeah. I give it a 3.5 out of 5. And I give it a 3.5 out of 5. I was a little disappointed on how high my expectation was for it. But 3 out of 5. Let's make chicken. It looks like I got more seasoning. Do you see more pepper than this? I don't know, man. I think the chicken was really bland for me. And I got a thigh piece. I give it a 3 out of 5, guys. Whoa! For my piece, the chicken was actually juicier than the fried piece. 4 out of 5. I'm going to give it a 3.5 out of 5. All right, next up, we've got the boneless chicken wings, guys. Oh, he hit me with the ram. They don't have the wing section like at Albertson's. These are kind of like little chicken poppers. Simultaneously, we'll try with the potato wedges. Wendy's used to have potato wedges. And this is what they look like. I would say I like it more so than Albertson's. I disagree. I'm not saying it's not close. For us, you know, vegetable eaters, we like the potato flippings. I would say the flavor per bite, Albertson's better. More pepper. More pepper. I just give it a slight edge. I don't want to give it a rating. Just give it a slight buy a hair, though. Call this cliche, but it's a tie for me. Moving on, we have these boneless chicken bites. That's some thigh meat, bro. Yeah, that is. That's not a 100% process. Hold on, let me try to find some thigh meat. I felt like these had a lot of potential, but it missed the mark on the flavor. Hey, personally, I don't mind them. I really don't. Really? I mess with them. I'm going to give it a solid three out of five. 2.5 out of five. 2 out of five, man. All right. I think we're the haters. Hey, but you know, ranch is the goat, man. Makes everything taste better. Nelson, when you sat in life, what are you just going to do? Just pour ranch on your life? Yeah. Then, huh? Is that what you're going to do? Ranch makes everything better. Yeah? Drown your sorrows and ranch. OK, you guys, moving along. And now, I know you're like yourself. I'm a big guy. Oh, yo, yo, yo. You thought I love meatball. Nelson, for the Albertson's video, you were so hyped for the meatball. I was. It was cold. This one actually looks better. They also have Chef Boyardee. What is this called? Mac and beef. Hey, mac and beef. Mac and beef. Mac and beef. Hey, let's try the mac and beef. All right, mac and beef. You didn't not see that. You just licked them. It was a little taste test, you know? But what we did first, the mac and beef or the mac and beef? Oh, mac and beef, mac and beef. You lick one more mac and beef bowl. I'm going to have you in Pelican Bay for a 23-hour lockdown. Yo, I'm kind of feeling it. I like it. Not bad. I'm into things that remind me of my childhood, but slightly elevated. Yeah. 4 out of 5. Wow. 4 out of 5. 3 and 1 half out of 5. Meatball. Let's go. 4. 5. 4. Yo, it was Albertson. Albertson's meatball wasn't even a meatball compared to this. Yo, even if they didn't got all the seasonings in style like Albertson does? It still tastes better, man. It still tastes better, man. Guys, we have jalapeno poppers. I love peppers, man. I like the melted cheese. I don't like the cheddar cheese. I like the white traditional cheese better. I don't like the crust, first of all. And I don't like the cheese inside. This should have been white cream cheese. The frozen ones from the frozen food, I don't taste better. Zero stars. Hey, hey, hey, these poppers were not popping. 1 out of 5 on the jalapeno, just because it still had the jalapeno in it. Yeah. All right, guys, let's go to the barbecue section. Allow me to present the accoutrements. We have the mashed potatoes, macaroni, and cheese, simply sweet corn. Oh, yeah. While I cut these ribs, David, can you distribute the accoutrements? Now just sit tight. Look pretty. That's what the girls are supposed to say. Woo! Oh, yeah. I think we start with the mac and cheese first. Mac and cheese. OK. Well? Not enough cheese. Vlad, I don't know what you're eating. Try the corn. The corn is actually really good. Yeah. Mm. Wow. Woo! I thought the corn was actually really good. Yeah. Sometimes when you get the corn bowls, it's soggy. It's waterlogged. So it's a mashed potato. Mashed potatoes are OK. It's bland to me. It goes like this, in my opinion. The corn, the mashed potatoes, and at the bottom, the mac and cheese. Nope. That's heaven. What? How's the ranking going? It's corn, mac, mash. Corn at the top, at least. Corn at the top. Guys, get the corn. Get the corn. Get the corn. I give the corn 4.5 out of 5. That's too high. It's all relative to the other corn. Relative to corn, 4.5 out of 5. No? 4 out of 5. OK. Rolling with it. All right, guys, ribs. 11.99 for a rack of ribs. It isn't bad. It's bad. Give it a 3. I'm going to have 2.5 out of 5. 2.5 out of 5. It's missing that soft, like, you know, tender meat where, like, when you rip each riblet, it just rips off nice and plain. We have moved out of the meat and poultry section. We are now moving into the salad section. I'm potato and mac salad. I had a little taste therapy. It is pretty much a comparable recipe, as the Albertson's one. This is significantly better. There was just the right amount of pickles, and vinegar. 4 out of 5? I want to give it a point, sister man. I just thought it was stronger. All right. Red potato salad with dill. It's different. I'm not bad. Is that bad? I'm not bad. I'm not into it, though. I'm not blowing away. It was, like, too milky. Yeah, too milky. There's something off about the ratio. I think it was too sparky from the potato. Now, you are a potato hater. Yeah. We're just going to flash potato hater underneath you. Well, the winner between the mac, definitely the mac one out from Ralph's. Mac one. All right, guys. So we have this. Tuna, I can tell, looks 10 times better than the tuna. So the tuna, obviously, has bigger chunks of, what, parsley, I think. This one's good. That's not even comparable. This one tastes homemade. This one, David, tastes like the one that mom makes. It's hella good. Oh, guys, give this one a 4.5 out of 5. I'm going for it. I'm going for it. Crab and shrimp louis salad. I wasn't feeling it. I was, like, a little too, like, definitely daily. You was talking about it crazy, man. Yeah, you were. Because I had really low expectations. That's why. I really thought it was going to be like, just give it a 4 out of 5. Say that you're going to go back and get there. There's no way I would go back and get there. Exactly. What about between that and the tuna? If you had to eat a sandwich. Oh, tuna, by far. I'm rolling with the tuna. I'd give it a 2 out of 4. I'd give it a 2.5. Wow. 2 out of 5. It tastes more fresh. All right, guys, these are two. Here we have the Tuscan pesto salad and the broccoli salad. As you guys can see, they have the broccoli flour. The other one at Rouse was all shredded up. Go try this one. That tastes a lot like soup plantations, right? You deal with the mandarin? Pretty solid. But let me have the Tuscan. Something wrong with this one. Oh, yeah, it is. I don't like it. The texture of the macaroni? That one got to get zero. It was the pasta, the chalky pasta. All right, you guys, I think that this would go up against the summer slaw. Ooh, I actually like that one. But this is just regular coleslaw, made with no preservatives. That's what was advertised. So we'll see if the no preservatives equals more flavor. Coleslaw. Oh, that was a no-go. There's a no-go on the slaw. New bow, new bow. New bow, new fork, new everything. What's up with that one, man? Yo, Rouse, man, y'all got to cut these deliottes. Yo, man, you, man. Hey, it needed the preservatives. I don't even want to try these two. Just try the chicken salads. Move on to the dessert. Damn, you booted the pastas? I booted them. Hold on, we got to do the Caesar pasta. Look at this, Caesar pasta. Here, David's ball here. Here, take the Caesar pasta. No! I'm going to eat it with chopsticks. We ran out of forks. No! There's so many things we booted. No! No? Do it, but no! What's going on, Rouse? I want the chicken, though. Let's try the chicken. Well, chicken is solid. With the pasta, though. Y'all not even going to try that one. Yo. Get that out of here, man. I'll try it for you. Hold on, this is a message to Rouse and people who eat these from Rouse. For some reason, when we're eating these pastas, it's a little bit chalky. And I don't know why, but it's just not cool. I mean, it looks like chalk. That one's OK. The flavoring on these two are OK. No, but the macaroni is still. No, this one is just scraping by. They're all passable. This is passable. This one, the Caesar pasta. All right, man, you said it's passable. It's passable. Eat the chicken and stuff. Eat the chicken and don't eat the pasta. It can't. No. What? Don't even eat the pasta. No. Chicken salad with a dill base. And then, no, you have chicken salad, the old-fashioned style. Old-fashioned chicken salad. Could have used a burst of something. It was just a little bit too like. It almost just tastes like chicken and mayonnaise. All right, dill. Yeah. I'll eat this one over there, man, with the old-fashioned salad. This dill has celery and pickles and dill in it, which obviously just adds more flavor. So it's more interesting. Bite for bite on a bite on its own. Still take the classic. Actually, I'm not a fan of the dill. Wow. Before we get to dessert, guys, we got to talk about real quick our favorites. And my favorite thing that I ate today was the sweet corn, the beef and mac. Yeah. The beef and mac, actually. For someone who's not a super big fan of tuna, I really like their tuna. I'm going to go with the baked chicken and the mac salad. Yo, I had the eclair last time from Albertson's. I have the pleasure of judging these eclairs. Cheesecake factory, berry white slice. Cheesecake factory. This is from Cheesecake Factory? Then it has to be good. No way it's really from the Cheesecake Factory. Ho ho, this is for love. Well, I got the tiramisu. Tiramisu is Italian. It's a coffee cake. Cheesecake. Oh, my God. So this is my opinion on the eclair. The bread's worse. The filling's better. And the chocolate flavor is about the same. But overall, it's probably like a tie. Ralph's dessert so far was good. That tiramisu was good. Creamy, not too sweet. Cheesecake, obviously tops off Albertson's chocolate cheesecake. The crust is really good. But then I don't like how soft the actual cheesecake on top is. I like it to be a little more firm. Ralph's desserts are definitely better. Cross the board better. All right, guys, Tres Leches. Oh, there's more. Let's just, I'm just going to cut this. I think this is the perfect way to end, guys. Ralph's, being from California, has more ethnic food. They have a much larger sushi section. They have teriyaki balls. Ralph's sometimes has an Asian aisle. Because obviously, they're headquartered in LA. Albertson, shout out to Albertson's too. Headquarters in Idaho. Obviously, they're going to make some, I guess, some different, like, that means the core demographic's different. You know, they'll probably make some different choices in terms of stocking this item or that item. Well, I agree that Ralph's has some more West Coast flair, which is it being a little bit more Asian, a little bit more Swedish. The avocado section is bigger. Yeah, yeah. But Albertson's, surprisingly for some reason, they kind of take some risks. Did you see their deli section? It's huge. Stuck in there. That's why I said Albertson's felt more like a buffet. Today, it didn't feel like a buffet at Ralph's. Yeah, yeah. I was kind of disappointed on a lot of foods. On a lot of foods. Because I always believe Ralph's had the most precious, you know, items and produce. And, you know, had a lot of good deals. I'm not sure how much, in terms of like, Ralph's have good discounted, like sales. But I think like regular price stuff, they're pretty expensive. But in terms of the deli section, I was a little disappointed. You know, it is always interesting to find out where your favorite grocery store brand is headquartered and then kind of draw conclusions on to how that reflects onto the brand. So like we said, we just did Albertson's, Albertson's headquartered in Idaho. Kind of reflects in what they serve. And then Ralph's headquartered in LA, from LA, reflects in what they serve. This is Nelson Champ for Hooping Life. This is David from the Fung Rose. Andrew from the Fung Rose. I'm about to dominate this, trust, let's chase. All right, guys, till next time. We out. Peace. Oh, it's good. It's good. That's a point. You have your rating scale. I'm being in the moment, judge. Which should be how you judge things. Soap eater. Because you're soap eater.