Loaded Baked Potato - You Suck at Cooking (episode 77)

'Kay, I've got the potometer fired up, and we're just gonna find ourselves a nice, juicy... *BING* *punch* Got 'em!  You suck at cooking, yeah you totally suck!  If your ground-punching game isn't that strong, you can also just buy these at the store. Aaand you could let your potatoes say goodbye to each other... [Sad piano music] Except potatoes don't have the ability to talk, so let's stop fooling around.

Now that you've got your potatoes, it's time to decide what form of baking you're gonna use. One option is micro baking. If someone tries to condescend to you for using a Micro-Bake Oven, just say, "I'd like to see you operate a Micro" [Micro-Bake Oven: beep, beep-beep, beep] Beginner's luck. The truth is, micro baking is super easy.

Put your potato on a plate, set it for 10 minutes on high, and your potato should come out perfect. Mmm. Another option is aqua baking. Some people don't want to aqua bake because they're worried their potatoes will get wet.

Which is silly, because potatoes are waterproof. See? But because they're waterproof, aqua baking takes a long time. Aaand also it's called boiling, and that's not why we're here today. Baking with the slow cooker is super simple.

Put your potato inside, put the lid on, set the timer for 6 years, then go away and raise a family. By the time your kid is in first grade, you'll have a nice delicious meal ready. Baking baking, the method I'm gonna use today, is what humans have been doing for decades, ever since the discovery of the onion in Bancroft, Kentucky in the 1960s. Baking baking takes a long time because potatoes are airproof.

But before you get started, you're gonna need to prepare your potatoes. First, we're gonna give them a nice, scrubby wash. Then you're gonna want to stab your potato with a fork, which is done by jamming your fork inside and easily pulling it out with a pair of vise grips. You can also tap it in with a hammer, you can let gravity do the work for you, you can save time by stabbing with four forks at once, or if you play pro ball like me, you can do this.

If you don't stab your potato first, the steam can't escape and this is what happens to the potato. [BOOM] [coughing] This can also happen with the micro baker, so, *ahem* don't forget those fork holes. Now we'll just slather the potato with Olive Flavored Stab Soothing Balm, sprinkle with some Freshlock Salt, and give these guys four free tickets to the Gravitron. Throw them on a pan, Undoh's on four hundoh, and we're gonna throw those in for around 45 minutes.

Now we've had them in for the correct amount of time, but; the fork is the ultimate determiner of doneness. Take your fork and whack the side. If you hear it resonate, then congratulations: you own a tuning fork. But if you take a real fork and it slides in easily to the center, you know it's done.

If you encounter resistance, put it in for another 10 minutes. Now you're gonna want to saw it open... And then press the ends together, until it opens like a piping hot 70's change purse. [Suggestive 1970s music] Now we're gonna shovel the inside out, and put them in a bowl.

Okay, that's ridiculous. Let's use a proper-sized shovel. If the potato hole doesn't come up perfect, just throw the potato in the garbage and start over Just kidding. Now look at this.

What does this remind you of? It reminds you of nothing. When the Greeks first discovered the potato, they had to invent the number "zero" in order to describe the amount of flavor inside it. Which is where zero gets its shape from. And that's why we load potatoes with anything and everything we can find so we can try to forget that we're eating something so flavorless, it's like staring into the abyss.

And the great thing about it, is you can put whatever the **ck you want in there. Why'd you censor that? Thank you. So this first one, we're gonna throw in some butter. Some cheddar.

Some sour cream. Some salt. Some pepper pepper pepper. Some bacon.

Some chives. The second one, we're gonna put in some veggie bullion, some cumin, some cheddar cheese, some cream cheese, some broccoli. Then wang jangle everything together, until there is no trace of nothing. And then we'll shovel those insides back in there, (so hungry) then we'll top them with some more cheddar, some more bacon on these guys, some more chives on the other ones.

And then we're gonna get these m***** f****** back in Oh, come on! Thank you. We're gonna throw these in the undoh for another 10 minutes to reheat the insides and melt all that cheese [whispering] Or you can just keep a very careful eye on them until you think it's time, and then take it out based on your great observations and intuition. Alright. So these babies are done, topped with some more sour cream and chives.

And while you're admiring how good these came out, it's important to make sure that any of your raw leftover potatoes don't see your decked out loaded potatoes. They're already struggling with tasting like nothing. They don't need you making them feel more insecure. I'd like to thank Audible for sponsoring this video.

I love Audible because they've really gotten me back into books. It's my favorite way to multitask, especially when cleaning up this s*** Seriously? Thank You. Audible has the largest selection of audiobooks in the known universe. I just listened to "Born Standing Up" by Steve Martin.

He talks about the grueling years of developing his act before he finally made it as a stand-up comic and film star. It's raw, heartbreaking, funny, but more than anything, he's an awesome writer, and I could not put this book down. You can get that book, or any other book you want for free when you start a 30-day trial. Go to audible.Com/ysac or text "YSAC" to 500500 to get started.

That's audible.Com/ysac or text "YSAC" to 500500. [Whispering] And have a great day. Bye.  You suck at NOTHING, yeah you totally suck.

.

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Lemon Blueberry Scones - You Suck at Cooking (episode 78)

These hard soft muffin donut breakfast biscuits are a great way to kick off your day. While getting the maximum amount of sugar and carbs into your body. Which can only be delivered by these cakey cookie bread bun rock croissant snack clumps. *Singing* First off, we are making the American style scone.

Not the traditional Scottish scone, which is where scones were originally born. Whoops! These are the Scottish style scones, also know as British scones. The main difference is that the Scottish scone is meant to have jam and clotted cream spread on it. Whereas the American scones has all the flavor build inside it, so you don't have to be fumbling with the pot of jam while you are trying to eat your breakfast when you're hunting wild boar.

Also I have been pronouncing it wrong, it's actually "scon" not "scoohn" Unless you pronounce it "scoohn", in which case it is "scoohn" not "scon". It all depends on where you come from. But in the UK the "sconners" outnumber the "scoohnners" and everyone thinks everyone else is wrong. Guys look, don't get involved.

This is a battle that has been waged for millennia. Unless you are from there, in which case, fight on my brothers and sisters. So we're gonna start with the ingredients for basic baking cement. Two cups of flour, Three tablespoons of sugar, and a tablespoon of baking powder.

Combine this with water and you can use it lay bricks. In fact, let's see if we can cement those stones together. *Beautiful whistling* I always thought brick laying looked really satisfying, but now that I'm doing it I have to say I was right. Remember we're using baking powder, which is a white powder that contains sodium acid pyrophosphate, which reacts with sodium bicarbonate once it's wet and hot.

Unlike baking soda, which is a cold refreshing drink to help you get through the baking process when your un-do is on fourhundo on a hot summery day. *Slurping* Ahh. Fun fact: Scones were often smuggled into Ireland as crumbly potatoes because pastries are illegal there. Gonna wangjangle the baking cement together, and then we're gonna take three quarters of a cold stick of butter and we're gonna chop that up.

*Fast chopping* You want little chunks of butter, not warm butter that will blend in perfectly. Nobody knows why and nobody cares. So, I'm trying to spread those in. Get those coated by the flour.

Some of them are gonna smush together and become bigger chunks and that's when you know it's time to go chunk hunting. *Gun cocking sound* You take your fork and just smash those chunks apart a bit.. Or you can do the old Peter knife hands. Just do your best to get them smaller than a Skittle.

*Chuckle* I meant this as a joke but it actually works perfect. Do you see any Skittles? I don't. Okay, maybe one. Now you wanna get it some lemon zest.

I would go with around a tablespoon. Let's call it what it is: exterior lemon skin scrapings. I'm gonna put in around one and a half cups of blueberries. This is a non-cautious amount of blueberries.

Gonna wangjangle these a little bit. So now we're gonna just form a little liquid volcano pocket cavity chamber impression. And we'll pour in one cup of cream. If you wanna go more cakey go with half a cup of cream and two eggs.

And now you wanna exercise... Some restraint. You just wanna barely work the dough together. Don't overwork it.

More like glueberry scones, Am I right? Roboto's voice: No, you're not right. It was just a joke, calm down. Roboto: I am calm. Okay, well stay that way then.

Roboto: I will. Okay, see ya. Roboto: Goodbye. Fun fact: scones are legal currency in Scotland.

The current trading rate is one scone for seventeen shekels or 4 doubloons. So I'm gonna lightly flour my cutting board and I'm gonna get the dough on here. If you have a few leftover crumbles, don't force them into the dough. Collect them in the corner of your bowl and say: Look.

You weren't good enough, fast enough, or sticky enough or whatever enough, and you missed your chance. There's nothing you can do about it now. There's no second chances with scones. You'll never be a scone.

But at least someone told you the truth. You're welcome, goodbye. *Thud* *slam* Just knead it ever so slightly with common decency. Then get this into a rectangular or square-like shape.

If you are wondering about how thick to go, just think: if I were to punch this I wouldn't break my wrist. I'd only severely sprain it. About an inch-ish. I'm gonna cut this in half.

Then we will go halfsies again. Based on the strongest geometric shape: the scaling triangle. And then we are going to transfer these to a parchment papered pan. Don't be a hero and think you can cut these on the parchment paper.

Believe me, I tried. Learn from my mistakes. Or you know what? Maybe you're better than me. Prove me wrong.

Whoops! Give them space to express themselves, cause change is inevitable. Un-do's on fourhundo. Now this is gonna go in the un-do for about twenty minutes, but we're gonna trust the browning more than the timing. Watch with your eyes, not with your ears.

(Knowledge) *ping* So, there you have it. American style lemon blueberry scone. Easy to hold. All the flavors build in.

This is a real American scone. *Paper crackling* I mean, this is a real American scone. This one is easily eaten while driving your pickup truck to the outlet mall to buy a monster truck. This is a real 'Merican scone.

I also tried to make an ice-cream scone, but it kinda just drooped over. It became a scone-u-copia. You could like... Hollow that out and put in a mini pumpkin and like a whole buffet.

It'd be great for thanksgiving. And I tried to make a scone-nut for the kids, but it turned into more of a scagle. And I tried to make a scuffin, cause where do you draw the line between all these pastries? Like what's what? And I made a croisscone, for the French inside us all. Au revoir.

(Goodbye in english) *music starts* Put down your phone, it's time to hone your ability to make a scone. Pick up some blueberries, scrape the skin of a lemon and you're good to go. Cause you're wasting your life on the internet. So get into the kitchen with some oven mitts.

Now wangjangle that backing cement. It's a rewarding activity you won't regret. Making scones, your friends will be blown away by the awesomeness, they'll start to moan. They'll wonder why you didn't do it before and they'll all be impressed by the greatness you've shown.

This is the magic of scones. The magic of Scotland, the land we call home. Unless we're not from there, in which case it's just a real faraway place we'd one day like to go. Scones! Hey guys, WNC here, and go subscribe to YSAC! He makes amazing videos and I totally recommend him..

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Jeff Goldblum Cooks With Jonathan Gold

They fly so high..  - Hello, my name is Jeff Goldblum. And here you see me sitting
in our beautiful home. Uh, austensibly, my home, it's, uh, to be honest, not my home.

But it could be my home. This is going to be the most
exciting day of my life ever. What we're doing today is focusing on food. F-food.

I'm going to get some lessons in and have an experience
with maybe the finest thinker about food in the world. And then we eat. Yeah, oh yeah, I haven't cooked. I know nothing about, I don't know much about cooking at all.

Anyway, we'll cook. (Jazz music) Ahhhh. Oh my gosh. It's like coming into
a football stadium or something like that.

It's the same feeling
of wonder and spectacle. So, here we are. When getting groceries, you've gotta, you can't carry them out
like this, you have to have a container to put them in. Now, so you're faced
with choice at a moment like this.

Do you want a big cart
or do you want a basket? Even if you think, I'll
pick up one or two things, this is the way to go. I'm not a germophobe. In any case, let's touch it. And here we go.

Let's go. We're at the pasta aisle. Ahhhh! Rigitoni, of course, is the tubes. Mmmmmmm.

I love a nice tube. Ohhhh, that's it! A Cavatappi. Wait a minute, wait a minute. Ahhh.

I feel like Magellan. Much of the explored world happened because people were looking for spices. You'd risk the lives of generations of sailors because our food is too bland. Is that what happened? Maybe I'm foggy about
history, but, I could be.

I could be. Look at that, look at that. It's the Turkish Bay Leaf. Woodsy and fragrant.

That's the name of my two sons. True or False? There's Woodsy? Fragrant? Yeah, time for dinner. Woodsy, quit hitting Fragrant. True or false? No, it's false.

- (Chris) Hope you enjoy that. Hey, how you doing today? - How are you? - Hi, my name is Chris. - Chris, Jeff - How you doing? - Goldblum, how are you? - Good. - Now, you're the cheese monger.

- The cheese master, actually. - Cheese what? - Master. - Master?
- Yes. - What's the difference
between a cheese master and a cheese monger? - I run the department here.

- Oh, so you worked your way up. You started as a cheese
monger, as a monger alone. And what is a cheese monger? My ear hears monger like,
hey, he's a gossip monger. Right? Which means a purveyor of something...

- Well, in general, I'm a
purveyor of cheese, so.., - Purveyor of cheese,
so, cheese monger, yeah. But, anyway, you've graduated from monger and now you're the master. I'm in that movie "Thor" right now, do you know what the
name of my character is? - I do not actually. I haven't seen it yet.

- Grand Master. - Oh. - By the way, is that hat, only the master wears the hat? - No, Murray's encourages individuality. Much like each cheese has it's own kind of personality.

Each cheese monger and cheese master has their own personality. - If I were a cheese, what would I be? What do you think? - Um, I'd probably say, a nice Swiss. - Really? I'd be a Swiss? Why? - Nice and bold with a lot
of lingering flavor to it. - So, that's what your
impression is of me? Bold with lingering flavor.

- Mm-hmm - Sounds like it could
be good, or could be bad, depending on the flavor. What kind of cheese would you be? - A nice American cheese. Sort of mild and a bit gooey on the inside. - Really? - Because you're romantical and sensitive.

But American and mild. - That's so sweet, that's so sweet. For today's recipe, I see
that I need a parmesan cheese. - This is Parmigiano-Reggiano.

This is the king of cheese. - This has been the most fun
conversation I've ever had in my whole life. It's so lovely to meet you.
- Thank you. - Can I give you a hug?
- Sure! - Really? - Can I give you a stronger hug? Thank you.

You are gooey
on the inside after all. Look at that. So nice to meet you. - Nice to meet you.

- I'm putting this in my cart. And I'll think of you
while we cook with this and eat it tonight. (Jazz music) - We're done, we've got to check out now. We got it, we got it.

(Jazz music) Without further adieu,
the main course of this little harlequinade, is our mystery guest. And I can reveal to you know that he is the one and the only, Jonathan Gold. Jonathan, can you please join me? - So nice to see you. - So nice to see you.

Should we start? I want to introduce our
lovely audience to you, too. So, I'm going to use my phone,
if that's not too gauche. But, look at this. I'm sure you've seen this.

Jonathan Gold currently writes
for the Los Angeles Times. I love the Los Angeles Times. It says here on my Wikipedia,
Jonathan Gold often chooses a small ethnic
restaurants for his reviews. Although he covers all types of cuisine.

And if you haven't seen the
documentary, City of Gold, I just adore it. It's so, you're so wonderful
and it's well done. Should I, this is short. Any way..

- You don't have to keep going. - Anyway, let's get to
the Pulitzer Prize part. You're the only writer
about food whose ever won a Pulitzer Prize, and the
way you write, is so beautiful. - Thanks.

- In any case, I don't
want to embarrass you. Look at this, so you chose
this thing we're going to make. Tell us why you chose it and what it is. - It's a French dish
called, Soupe au Pistou.

It's pretty much the
Southern French equivalent of Minestone. - Should we start doing something? - Let's do something. Do we have, oh our water's
not boiling, but soon it will. (Jazz music) So we're going to take the
bouquet garni, which is some thyme, bay leaf, leek leaf, which is good, and then celery top.

Put it in there, it flavors the water. So, should we peel potatoes? - Oh boy, be careful. Be careful. Should I venture into this? - If you want to.

- Well, sure, I don't want to feel just like a bystander. - When I fancied myself sort
of a performance artist, I would take potatoes and put stamps and address labels on them. Then I would mail them to people to see if they would get there. - Wow.

I may try that this afternoon. (Jazz music) When I put my strawberries
in the smoothie, should I take off the green part? - Uh, yes. - I should? I haven't been. - How do they taste? - Ah, fine.

(Jazz music) You write about food so beautifully, You're a poet. Do you write poetry, too? - I used to write poems
about food that were put up on the bulletin board of my school. - I'm glad I asked. Do you remember any of
them, by any chance? - I do not remember any of them.

- Do you dream? Do you dream about food, may I ask? - I sometimes dream about food. - Really? - I don't remember faces,
that's one of my problems, but I can remember a soup
that I had 25 years ago and whether it used chervil or marjoram. - Really? - Yeah. - You don't remember faces? - No.

- You know this joke? Two old Jewish guys are sitting around. One says, hey, these days
I'm getting quite old. I don't remember faces. I remember names, but
I don't remember faces.

The next guy says, well
I'm just the opposite, I remember faces, and
I can't remember names. The third guy says, I'm
as old as you guys, but knock on wood I remember
names, (knock, knock), I remember faces, (knock, knock), come in. That's the joke, you get it? - Yeah. - Did I do it poorly? - No, that was perfect.

- It just wasn't funny. - It was good. - It was? - Yeah. - Thank you.

And that's from a, you're a critic. - Not a joke critic. - Yeah, but one kind of
criticism is adjacent to another. - Very good.

- Okay, thank you very much. (Jazz music) I wanna pour these in here? - Yeah. - Haha! I'm cooking now! I'm really cooking! - Okay, can you stir it in? - Ooh, I like to stir the pot. (Jazz music) I love when you say in that
documentary that cooking separates us from the other species.

Nobody else cooks. - Right! - So we're centrally human when we cook. But this is the joy of
cooking because, while you're cooking, they say you're
relaxing or otherwise connection making, right? - Yeah. - With yourself and with others.

- I mean, for me, there's
nothing that's more important or more of a joy than sitting
down to a meal with my family. (Jazz music) - How's this pesto look? - Magnificent. You've done a good job. - Look at me, I'm a chef.

I'm officially now the
monger and you're the Master. That's the name of our show. - Monger and the Master. I like it.

- Well, the Master and
the Monger, I think. You get top billing So there we go. So what does that leave now? - Here's the ladel, let's have some. Now, if you eat the soup
like this, right now, it's going to be bland.

- Bland. But luckily, we have the pesto you've been laboring on. So, you put that into the soup. - Yes.

- And we will be so happy. - I'm happy already. Okay. - Should we go outside? - Let's go outside! Great! I'll take my bowl and then
I guess we'll, yeah, yeah.

Are you okay with that? - I'm okay with that. - Okay, great. Let's go this way, I guess. Okay.

Here we go! Mmmm- mmm- mmmm mmm Well, Jonathan, if
you'll come out with me. This is my beautiful backyard. - Nice yard. - Do you want to take the
head of the table, please? - Well, thank you very much.

- Yeah, as befits a
master of your stature. There we go. So, do you like it in fancy
restaurants when the guys goes like this and then he goes over your lap. You know, he does the thing
and he starts to slither it over your lap.

I think it's a little... - It's never my favorite moment. - I like to do it to myself sometimes. - There you go! - Maybe too much.

Alright. Oh, thank you. And now, can we have
this first bite together and I'll remember this forever and ever. Ready? - Ready! - Mmmm - Mmmm-mmm-mmm..

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I Tried Cooking A Recipe From The 1910s

- Doesn't smell horrible. Okay, there's the smell. Yup that's pungent. (Light upbeat music) Hi, I'm Alix, and I love
cooking and history.

Throughout history there have been hundreds of food trends
that have come and gone. Today, I'm gonna be trying
out one of these recipes and seeing if it's edible. Okay, Oyster and Chicken Pie. (Light upbeat music) It's very vague, very under-seasoned, seems a little random and weird.

I feel like when you see a
pie, like a chicken-pot-pie, it's really like, comforting
and warm and inviting. If I dove into this pie,
I'd be very disappointed. I guess I'm just gonna go line by line. The first thing to do
is parboil a chicken.

I have no idea how much
chicken I'm suppose to boil, but I have, I guess,
four breasts right here, so we'll go with that. It immediately turns white. I'm also gonna be hard-boiling
the eggs at the same time. Nice chicken water in here, which is pretty fowl.

(Chuckles) It looks a little like human flesh. We're off to a good start here. - [Woman] Wanna hear a fact. - Yeah sure.

(Smooth jazz music) I guess, yeah, actually
oysters are an aphrodisiac, so I guess everyone's really
horny back in the day. (Laughs) Cool down a little before I peel them, and then we're gonna cut up this partially cooked chicken. They're looking nice and white. (Upbeat psychedelic music) Over this, place, oh great,
we're at the oyster part.

So, over this chicken,
place one pint of oysters. Doesn't say to drain
them, but I'm going to, because I don't know if
I'd wanna pour, like, oyster juice all over this chicken. Product may contain shell fragments. That seems dangerous.

Ohhhh. Okay I'm just gonna air
it out for a second. I'm not even exaggerating,
that is so strong. Okay.

(Upbeat, jazzy music) Alright, next. If I can make it. Add two hard-boiled eggs,
cut into small pieces. Whoever invented this recipe was like, what else can we put on top of this.

But, at least it adds, like,
a nice pop of color, I guess. A tablespoonful of butter. Do I just put it in the middle like, or am I suppose to cut it up? Like, there's no internet in these days so you would think that they would be more detailed with the recipes. I guess I'm just gonna
just cut the tablespoon up and like put it in each third.

Some celery, chopped fine. What is, some celery? I'm guessing it's more than one stock, less than three. (Upbeat, futuristic music) We're gonna put this finely
chopped celery on top. Celery's also very bland,
it's basically water.

(Upbeat, jazzy music) Yikes, that sounds like a problem. Yeah, I can't wait to eat this now. Now, for the seasoning. They say salt and cayenne,
which is a little bizarre.

I don't wanna get too heavy handed with this cayenne right now but actually, maybe I should. I prefer my mouth be numb
when I bite into this. (Laughs) Yeah, this is actually
the most confusing part. Moisten with flour and and a gill of milk.

Still don't know what a gill of milk is. I fortunately am not from the
1910s and I have a cellphone, so I'm gonna look up
what a gill of milk is. Okay, it's a half a cup. I guess I'm just gonna go for it.

So if it's like a half cup, oop, okay. I'm assuming I have to stir it up because I feel like that
would be really bizarre. The milk at the bottom is now like the oyster chicken juice water. Put the puff paste on top.

They don't call it puff pastry,
they call it puff paste. So, I guess in the 1910s you had to make your own puff pastry, but that's like, really fuckin' hard, so I will not be doing that. (Upbeat, modern music) Maybe I'll use these scraps to make a little design on top. I feel like I should make an oyster design just so people know what
they're getting into.

My oyster kinda looks like a vagina. So, I'm gonna do an egg wash on this even though it doesn't
say that in the recipe. I want this to at least look pretty if it's not going to taste very good. Also, they didn't tell us
how hot the oven should be.

40 Minutes in a moderate oven. I'm gonna say moderate is, 350. (Upbeat, futuristic music) Alright, so, it's been 40 minutes. Was the fastest 40 minutes of my life, 'cause now I have to try this pie.

Something I've been dreading. (Upbeat, optimistic music) How bad can it be? I don't know if I can... - [Producer] Oh no. (Mumbling) - Oh man, I need someone
else to try this though because I don't know if
it's just me, and like, I don't really like oysters that much.

(Upbeat, optimistic music) - I don't think it's that
bad, I'm kind of into it. - Ooooh. - The whiff is not promising. - Yeah, I can't say
that's a pleasant smell.

- I wouldn't go out of my way to eat this, but I would stop eating it if
I was being polite to someone. - It's not totally
offensive or undelicious. Are there potatoes in here? - It tastes like, if I was a character in
Spongebob Squarepants, and I just ingested
like, all of the ocean. - I don't hate it, I'll say that.

- No, it's not, it's not good. - Like I don't understand why any of this being together was
necessary in any capacity. - It's a taste that some
people might prefer, and we don't flavor shame. If you didn't have taste
buds, you might think, hey, this is probably a pretty good pie.

- It's like the ingredients were held together by Elmer's glue. - It is a little bit hard
to eat, to be honest. (Upbeat, acoustic music).

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How To Cook With Cast Iron

- [Narrator] We use cast
iron skillets all the time in the Tasty Kitchen for a
million different reasons. They're virtually indestructible,
they last forever, and unlike a lot of things
you're gonna have in the kitchen, they actually tend to get better with age. People are often a little
bit intimidated by cast iron, thinking it's, you know,
very hard to deal with or hard to clean. It's actually really easy, you just have to know
what you're looking for.

So, seasoning is a process
you want to go through even if it's new or you
have an old cast iron that was passed down to you. Often when you have a new
cast iron and there's been any water that's left on, they're really susceptible to rust. We're gonna help you figure
out how to prevent that from happening and how to clean that off. So we're gonna start by
getting some steel wool.

Whether it's knew or has
a bunch or rust on it, we're just gonna scrub
it down with steel wool with a mild dish soap and
just get it down to its kind of base layer. The way that cast irons are made, it's all kinda one piece
and you can't just season the part that you cook with. You want to season the entire thing. While we're here we're just
gonna keep scrubbing along all of the sides, on the
back of it, turn it over, get the handle.

Once you're happy that all the
rust and or gunk off there, you can go give it a
rinse under hot water. And either use one of those
non-abrasive scouring pads or the tough side of a sponge. Just do another quick go around, making sure you got every nook and cranny. A good rule to remember whenever
you're dealing with cast iron is water will make it rust.

We always want to get it as
dry as possible before we store or move onto the next step. So because of that, we're
gonna dry it off with a towel and then you're gonna
put it onto your stove and turn it on. And let all of that excess
water, any extra moisture, boil off. Once you're happy your
skillet is bone dry, we're gonna take it off the
heat and start our seasoning process with a thin layer of oil.

The new standard is that
flax seed oil is the best oil for the job. It actually drys the hardest
and creates the best non-stick, longest lasting seasoning. The only downfall is
it is pretty expensive and if you don't want
to spend that much money or frankly, you just don't
have it in your pantry, canola oil will work just fine. A little background on your skillet.

The surface is actually porous, which just means there's kind
of small holes or pores even that we kinda want to
fill up to make a nice, smooth cooking surface. So once we have this thin layer
of oil all over the skillet, we're actually gonna do our
best to wipe it all off. There's enough oil that has
soaked into those open pores. So take the clean side of your paper towel and rub off as much of the oil as you can.

One of the biggest problems
people have is they don't wipe off enough oil and they
have too thick of a layer, and then it comes out of
the oven very sticky still and not giving them the
result that they want. So you're gonna put your
cast iron in your oven on the highest temperature it can go, between 450 and 500 degrees. So this process is gonna
take about an hour. The reason we need our oven
so high is that we actually want to take the oil past its
smoking point so that the oil actually starts to breakdown
and bond with the cast iron.

So if you've ever taken our
your skillet and it's still kind of brown and sticky, it's probably because your
oven wasn't hot enough. So after an hour, you can turn
off your oven and let it cool in there. The result is a hard glassy
layer that we're looking for that helps make our cast iron non-stick. So, intro to cooking with cast iron.

You actually really do
have to pre-heat it. It doesn't necessarily heat evenly, but it keeps the heat really well. So just take your time, heat
it on a low to medium heat. This may take five to ten minutes.

Because cast iron is such
a great conductor of heat, if you actually just
carefully hover your hand over the bottom of the skillet, you can feel when the pan's ready to go. A lot of people are confused. You know, they did all the seasoning and their food is sticking to the pan. Usually that's because
they're putting cold food in a cold cast iron pan.

One reason to get a cast iron
skillet really is to sear things like meat. So another things that people
are maybe confused about when they're cooking with a
cast iron is they tend to wanna just move the food around a lot. And actually what we're
trying to do here is build up a nice caramelized crust. So when you put any meat
in your hot skillet, just leave it.

Let it cook. When you see the kinda brown
crust forming on the outside, that's when you know it's ready to flip. So if you're trying to lift
up your steak and it just will not give, it's probably
just not ready yet. The meat will self release
when the crust has formed.

Why we love using cast
iron skillet for Tasty too is because you can start
something on the stove and finish it in the oven. So you oven here that you
can't cook acidic foods in a cast iron skillets. However, if you have a good
layer of seasoning on there, that's totally fine. You don't want to do a ton of, you know, a big tomato sauce or a
bunch of wine or vinegar, but a little bit's not really
gonna kill your seasoning.

Don't be afraid to roast
things like tomatoes in your cast iron skillet. The great thing about being
able to cook with something on the stove top and finish it in the oven is you just have a lot more control. You can get a nice layer of
caramelization from a high heat on the stove and then finish
something cooking in the oven on a much gentler, radiant heat. So when you're cleaning your cast iron, you want to hit a sweet spot.

If it's cooled down too much, the food will adhere and
really stick to the pan. And if it's too hot and you
put it under cold water, you can risk it cracking. So you want to wash the pan
pretty soon after you use it. The most gentle way to clean
your skillet is with hot water and salt and a non-metal scouring pad or the rough side of your sponge.

The salt works as an abrasive
and helps to scrub off any food that's on there without damaging the seasoning at all. Once you're happy that your pan is clean, give it another towel dry and
then let it completely dry off either on the stove or in a
warm oven just to make sure there's no lingering moisture. And that's gonna protect it
from rusting in the future. So last thing, we're gonna
put a protective layer of oil on the skillet before we store it.

Carefully with a paper towel, rub that all along the inside. Turn up the heat until the oil is smoking, then turn it off and let
it cool on the stove. The reason why we want to
take up to the smoking point is so that the oil doesn't turn rancid. Cast iron skillets may
seem like a lot of work but just follow these simple
rules of seasoning and cleaning and these pans will last you a lifetime.

It's like loving a good woman. The more you give, the more you get back. (Laughing).

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EPIC COOKING BATTLE! - BROTHER VS. SISTER

On tonight's [episode] of Super battle cooking challenge for tonight's competition. We've never seen this before. We have [a] brother and sister Going toe-to-toe in this cooking challenge Bruce. We haven't seen anything like this before have we Let's meet them, so we have Mr..

Monkey and Miss monkey, Mr. Monkey has been known to make some great cereals for breakfast um. I just love cooking in general I think the thing that got me [started] with cookingggn Was just seeing how the process was to bake and put stuff in the oven [and] do all that stuff? It's just I love that Miss monkey She's a bit of a mystery to us, so this is part of my good behavior They said cooking would help me relax more. I'm still waiting With us tonight.

We have some very special judges we have the very talented Yolanda Peparonchini. Yes. My name is Yolanda. Yes, I have written like 10 books Cuisine books.

I own three or four restaurants. I've travelled all around the world and now I'm doing this. I don't think my agent likes me very much. We also have the world-Renowned chef Massimo Sassimo Oh, let's get to it tonight [you] both will be making a very special dessert Marshmallows and the secret ingredient [are] you ready for this? Peruvian Squid but Peruvian Squid butts  for me to work with Peruvian squid [why] it's Peruvian Squid buns, whatever okay? For me to work with Peruvian squid butts.

[I] need to think outside the box I need a box. I've had a lot of good memories making Peruvian squid [bite] so with my mother and Yeah, I [just] want to wow the judges today [alright]. Let's get started in three two one Let's get cooking chefs Judges who do you think will win today? You know this is a tough decision the competition is very close. You know what at the end of the day.

We all win. They're just kids Did you really just ask me that question who cares who wins ? I used to date Antonio Banderas We were like this. I went all over with him and now I'm judging these kids So who you.....Don't talk to me? Just don't. I think you guys are doing a great job Okay, utensils down stop cooking the first dish is prepared by Mr..

Monkey for my first marshmallow [I] wanted to make the old-fashioned type because I wanted to bring back some Nostalgia from the judges childhoods and the second type of marshmallows that I prepared we're start [it--] marshmallows with two different colors and The flowers are edible. Enjoy Not bad. It doesn't make me Gag and The next dish is prepared by Miss Monkey Whoa, whoa, whoa, what happened here? Is this a joke? Where where's the sweet but weird way to marshmallows of course it's empty. How is someone supposed to make marshmallows out of Parisian sweet buds Peruvian squid buds.

I don't care okay. Where's the squid, but where were the marshmallows? What is a peruvian squid but anyway does anybody even eat? It is it like real or something okay? So I'm gonna give this an A for effort because I [think] that you did your best [um] So I really appreciate better..... You lose beat it. I'm being sabotage Saboteur the boy wins [ah] congratulations Today was a tough competition, but [I'm] glad I won and I'm really happy Thanks, mom, and there you [have] it, Mr..

Monkey is the clear winner Thanks again for watching and if there's a secret ingredient that you want to use on the next episode let us know What a ripoff this was a total joke. Hey someone gonna reimburse me [for] my Uber? Yeah y'all Uh-Huh? Yeah, y'all.

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DIY Macarons, Corinne VS Cooking #14

Whaddup Internet? Corinne here. And you're watching Corinne vs. Cooking. Today I'm gonna be tackling the Almighty MACARON, not MACAROONS.

That's not how you pronounce it. They are two different things, two different Things. Yeah, French people must be pissed about that They spent hundreds of years Perfecting this perfect little cookie Thing that takes a really long time to Make and people confuse them with this Coconut piece of sh*t! There's a video even that Tells you the wrong thing on YouTube. Imagine that.

"In English Macaron or Macaroon". People are not happy about that Video. By the way did you know the macarons had feet?! Yeah me neither. I did a lot of prior Research because there's a lot of Information on how to do this right.

So, Let's get started, shall we? Alright here we go, out into the public lands Fingers crossed that they have what we need Yes here it is, the Silpat, mofos. Now I need some of this and one of these. Yes I think this is going to be big enough, that's what she said. DID IT.

Now I'm on my way to go get some eggs. EGGSciting, isn't it? Hm, this seems easier. I'm gonna go that route Nice rainy day for making MACARONS. Now Let's get our French f*ckin' cooking on.

Alright here we are back in the safety of our home Apparently I'm supposed to let these sit out for several hours to age them which is A little weird to me I don't know if I like it. What do you think, Kitty? Do you call them Macarons Or Macaroons? Oh you don't care? Fine... Four hours later. *Sighs* it's all dark now and here they sit.

I don't know about this, you guys. I don't know what I do Know is that we have to measure out all Of our stuff with a scale. Otherwise, Failure! Ok so measure your sh*t out. As you can see, That's what I'm doing here and doing a Really good job.

I'm really good at measuring Things on a scale. Okay now I have to beat the eggs until stiff peaks form, ya, stiff peaks. Um yeah I'm actually not really sure I don't know what I'm doing. I don't think I'm doing it right There's peak like forms but there's some watery sh*t at the bottom I don't think that's how it supposed to do that.

I don't beat eggs like this very often, in fact I'm pretty sure I've never done this before so I'm not really sure this is right. Alright now I'm supposed to fold in the other stuff,um, like this and I'm not very good at folding stuff apparently. Last time I did this in the video, a bunch of people were like "you suck at that, that is not how you fold something". I'm really good at folding clothes by the way, just not good at folding sh*t into f*ckin beaten eggs, SORRY.

So at about this point is where I. Realized that I was supposed to add in the food coloring that I wanted to. So I'm just gonna add it now. That can't hurt, right? These are in honor of Martha Stewart f*ckin Breakfast at Tiffany's, the Carolina Panthers.

However you want to fuck*n look at it We're making these teal because that's what I want to do Ok? TEAL with it! Listen I know that this first batch probably isn't gonna go right. So don't be a BATCH about it! Just let me do my thing, I'm doing the best that I. Can, okay? Now this sh*t has to stay here for f*ckin 30 minutes. Sure it does look a little like runny and stuff and when I put it in the piping bag, it just kind of comes out the tip all watery and I don't think that supposed to happen.

I'm thinking that this isn't the way that it's supposed to look and they're only supposed to be about two inches big, uhh, and these kind of spread out a lot more than I thought they were going to Yes, alright, the first batch didn't go as smoothly as I would like I think we may get one good Macaron from these two right here. The other ones very abstract, it's like interpretive dance. Y'know what I mean? Oh yeah, I forgot to mention these are supposed to sit here for a f*ckin hour before I put them in the oven What the f*ck, f*ckin another hour, I'm so tired already though Whoa, whoa, what do you think you're doing? Nooo Think the moment of truth is upon us These can't be sticky to the touch (laughs) Oh yeah, does this set kind of remind you of anything? Good quality family friendly fun. Alright, time to go into the oven Yes! Alright so I'm thinking I did a couple things wrong, like instead of using my stand mixer, I.

Should've used the beater and just beat it Oh she even has a picture of those things God dammit! This is what happens when you don't pay attention to all the things Yas, okay. Macaron troubleshooting- these are all her f*ckin notes? R: You can't give up. C: There's so many things. Rob's right I can't give up! Even though he gave up making a stupid f*ckin invisible christmas tree last week.

What was that all about, You just get one and done? What the f*ck! Anyway even though I know these look terrible, I know I can do better okay? And everything I've read about making these f*ckn things, no one does it right the first time. So there's that, and after reading all the sh*t that I probably did wrong I've come to several realizations. One: my almond flour, that sh*t is probably a little too moist. That one's for you Bonita Applebaum, moist, moist.

But what I gotta do is pop it on a pan and pop that sh*t in the oven for a little bit on the low heat. Don't go too crazy,  just trying to dry it out a little bit. Don't want it to be too MOIST! Also things I didn't do last time was sift all this sh*t. I read on the blog that I'm following nothing about sifting the stuff and I just put everything in the food processor like I was told, but I'm thinking that everything needs to be sifted like five times.

So I sifted all the sugar before I weighed it which after the fact I realized that is just what you're supposed to do and I'm an idiot. Uhmm, I also sifted almond flour before I weighed it and then I put them all in the food processor together and then sifted all that sh*t again. Siftin' f*ckin' party up in here I also put the food coloring in, at the right time this time. So I think that's gonna help our chances a little bit and you know what, this batter seems a lot better.

It still has some issues though. God this is gross! Looks like f*cking crap. They by no means look like something I would like to eat. Quite the opposite actually, quite the opposite.

These f*ckin things like that, that's a problem I'm also realizing here is that I just noticed that it says pasteurized which is probably affecting my ability to make these things f*ckin do the right thing. God dammit! Why US government?? Why? Why do you have to pasteurize everything?-_- Alrighty, it's okay, it's okay. I'm gonna go get some f*ckin normal eggs, we're gonna try this again. One more time, one more time! That's it, that's all I have in me.

One more time. It's also not f*ckin raining today, so I think that's going to help our chances. Yep clear f*cking skies, no humidity in the air today. I'm actually feeling pretty parched, the sun is out.

Yay! On my way to get more f*ckin eggs EGGScellent, isn't it? Yep still hate myself, maybe even just a little bit more now. This is a terrible idea Ok here we are back at the house. Let's try this one more time! Got my eggs here, going to crack them open like I should have last time. Instead of trying to take the easy way out and failure! Yeah so I'm separating the f*ckin egg whites from the yolks, this isn't a yolk people! Now I have to let them sit here for f*ckin another four hours.

This is, this is bulls*it! But it's all for the good fight. You know what I'm saying? Alright this is the moment of truth, the the egg beating. Yes the eggs were definitely our problem. That is for goddamn sure.

This is not at all how the egg whites perform, look at these peaks! Yes! Peak performance right here. Yeah these are definitely a lot better than the last ones. Not all runny and sh*t Unfortunately I forgot to add the food coloring Other than that we're - we're doing pretty good, doing pretty good. Now we wait..........

We did it! We did it! Victory is mine, victory is mine! Yes I'd say things have gotten exponentially better Um so I know I said last time was gonna be my last try, but I really need teal macarons. We're gonna give it one more go and try to remember to add the food coloring this time. Are you ready, are you? Macaron making is no short process if you don't have a lot of time, don't make macarons! Yeah if you go on Top Chef or something and you think you can f*ckin pull out your fancy macarons, probably gonna fail. Pack your knives and go, but you know what? This f*ckin batter is looking pretty good so far.

Got my food coloring in there this f*ckin time Yes I think we are gonna have a winner y'all! Okay, we did it, I think, almost. Now we just have to let these sit here for an hour, bake them, let them cool, make some icing, sandwich them together, and then let them mature for about two days before we can eat them! (Corinne slowly losing her sanity) (Still slowly losing her sanity) I hate it. Stupid French f*ckin cookies. Why can't we just have good old chocolate chip?? This is America! We eat  chocolate chip here.

F*CK macarons, these things are stupid. Alrighty then, here they are after being baked. And yes it looks like I may have baked them just a little too long, and as you see here this is the icing decision that I made and I feel good about it! Regardless of your judgment, I don't care anymore. Yep and here they are.

Now they just have to mature for two f*ckin days and then we can eat 'em. C: Aren't they cool? I did it! R: Yea! Is that them? C: Yeah, take that one right there. R: is that safe? C: Unclear. R: This is amazing! R: No lie, thought they were going to taste like sh*t R: They should try it C: Foodporn.

R: Ha, look at that! C: Wow yeah I think I. Did it! R: Yeah it's pretty good, looks pretty good, I'm saying C: And totally not stressful at all to make them C: Oh what have you done all week Corinne? Made a bunch of f*ckin sh*t cookies That's what I've done. Actually I may have a use for these after all First shot, boom, bulls eye motherf*ck*r! R: Oh wow. C: Don't f*ck with me.

R: Don't f*ck with this rabbit. {Or she'll shoot your eye out} R: What, whaaat. C: F*cking American, buddy. I know about guns not macarons! R: Sharp shooter over here Alrighty then, I think that's finally it for this video.

As always we want to know what kind of project you want to see us make here on this channel. So leave your suggestions in the comments down below. Don't forget to subscribe, like up this video, and I'll see you later. *Snip snip snip*.

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Cooking, But Not Really LASAGNA!

[Sean] What'cha doing? Nothing. [Sean] Why do you have all those ingredients out? [Sean] Are you cooking? I'm cooking. [Sean] Oh my God. This is like, a rare moment.

If you know me, you know that I never cook, cuz I don't know how. You know what, there are things I cook -- kinda. [Sean] I can name one thing that's like, I absolutely love. What? [Sean] Ramen.

Oh, I can make ramen. I know how to make e-eggs. (So-so gesture) Poptarts. Hot pockets! I can make popcorn.

Rice! That's like, about it. (Sean laughs) See, what I like to do -- well, I don't know how to cook properly I can cook! What I like to do is to invent recipes. See, it is what a cook does, right? They invent recipes. So I invented this one day as a joke.

It was Greg's birthday, and Greg always makes this same joke where we'll be like "Hey, what do you guys wanna eat?" And Greg will always say 'lasagna'. So, for his birthday, I actually made lasagna. But -- and -- that's the crazy part, cuz he would've never expected it, because I don't know how to cook. But, I did it my way.

Dude, I have to say, [Sean] that lasagna was good!
[Ryan] It was good! It was like, hella good, dude. That's the first thing I ever invented, and it was pretty good. I'm gonna teach you guys how to make it, cuz this is a cooking show today. Aww yeah.

Sean could make this in his sleep, cuz Sean actually knows how to cook. But I don't. So we're gonna be making my version of lasagna, and what that is: Rice, cheese, and lasagna. (Both laugh) It's Chef Boyardee lasagna.

[Sean] Yuuum. Basically, I took something that I knew how to make, which is the Chef Bayer -- oh, Chef Boyardee lasagna, and then I just added in some more chee -- [Ryan] I like cheese, I love cheese!
[Sean] I love cheese. Put in the rice first, cuz you need some kind of starch, and the noodles aren't enough in the Chef Boyardee. There's a lot of sauce, but not enough noodles.

So it's gonna work. And then you throw in a bunch of mozzarella to make it look like it's something that's not, uh, It looks like it's not -- [Sean] Chef Boyardee? Chef Boyardee. Welcome to the first episode of 'Cooking, but not really'. (Sean laughs) That's a good name, right? So, what you need first is a rice pot, and a rice cooker.

And you need some -- (both laugh) I don't know who this character is. Uh, you need a tray. I'm assuming you need a spoon at some point. This is like, the opposite of a cooking show? Like, I don't even measure things? So, we need: mozzarella, Chef Boyardee -- I don't even know how many cans, I'm gonna just guess.

[Sean] Ay, freestyle, dude. [Ryan] That's it?
[Sean] Yeah. Ah, that's a three ingredient -- See, it's so easy? I remember I threw in something else randomly, cuz I was just like, "Hey, Imma throw something random in here." Can I just grab something -- you know what? It's part of the secret. I'm just gonna grab something and throw it in.

(Both laugh) And if it tastes good, at least we know. [Sean] Alright.
[Ryan] Let's go. So, I'm gonna feeding some of this to my brother and his girlfriend, and we're gonna see if they can tell it's Chef Boyardee. [Sean] Okay.

[Sean] Do you need help? No. I got it, Sean. Oh, it's 10 for 10! [Sean] Damn. Should I grab a wagon? No, we got this, dude.

We're strong. We look so dumb right now. [Ryan] Kinda like, two struggling co --
[Sean] Oooh. College students.

We should grab a basket, this is gonna fall. Oh, wait. Let's put it in here! Just like this. I don't know why I lied it down.

[Sean] Lied it down? La -- laid it down. [Sean] We need to practice our English. This is a lot. That's a lot of cheese.

[Ryan] Our inner Hawaiian just came out.
[Sean] I know. Hoho! That's a lot! [Sean] Oh, dude. Probably not too safe. [Sean] Kinda scary.

This is more than what we're actually gonna need. [Ryan] But you know what? -- Oh!
[Sean] Oh my God. Okay. [Both] Oh! (Both laugh) [Sean] Oh, you hella scared me.

Oh, dude. That would end bad. I think that I'm a chef. And you only cook multiple things at the same time.

So what you'd like to do is cook the rice first, yeah? Cuz the rice take long time for cook. We're gonna put the rice inside the pot. Wash the rice. [Ryan] See? It's pretty clear, right?
[Sean] Yeah.

[Ryan] So I'm gonna guess that was like, 4 cups? [Ryan] But, what do you do, you go like this, right? [Sean] Yeah, you put your finger in. [Ryan] Show 'em the technique, dude. [Sean] You see the lines of your finger. [Sean] First line is the rice.

Second line is water. [Ryan] But, I actually want a little bit less than the line. I don't want the rice to be too -- [Sean] Too soft.
[Ryan] Yeah. Hai! Step 1: Cook.

Now we need a pot for all this stuff. (Lasagna plops, both laugh) [Ryan] I love that sound. [Ryan] Gotta learn this trick! [Sean] Punch your own hand? Yeah. [Ryan] Did you know that? [Sean] Yeah.
[Ryan] Huh.

(Both laugh) [Ryan] Anyone can cook this, dude. It's not even cooking. [Ryan] I can't see if it's on or not. [Sean] Definitely not on.

There you go. Alright. We need a stirring thing -- That's what this spoon was gonna be for. [Sean] Ah.

Smart. Akamai! So, now we gotta wait for everything to heat up. Last time, I grabbed something random. I just threw it in there.

I don't remember what it was. We'll narrow it down to one of these 5 things. [Ryan] By process of elimination, I'm pretty sure I would've remembered if it was orange peel. [Ryan] Pretty sure it's not red pepper.

[Ryan] I don't even know what thyme is. [Ryan] It's either one of these two. [Sean] Paprika or oregano. I honestly have no idea which one it was.

So Imma just say, rrr.... Eeny, meeny, miny, moe. (Sped up eeny meeny) Nine, ten! [Ryan] Oregano.
[Sean] Oregano it is! [Sean] I think that's the correct choice.
[Ryan] How much should I put in? [Sean] Just put a little, dude.
[Ryan] Like this? See, this is a proper technique. Look.

Oh, too much. [Ryan] Just tempering that. U-huh. [Ryan] And then the fun part.

[Ryan] Sprinkling some togooglies, and then Sean you're gonna wanna stir it a little bit. [Sean] Dude, that looks bomb. [Ryan] Yeah, there you go. [Ryan] Then the second half of the togoogly, [Ryan] then we add in the last togoogly.

[Ryan] We're still gonna use this! That's not even half the cheese we're using. [Sean] Aww yeah.
[Ryan] That's a lot of cheese. [Ryan] Dude, this is pretty much ready already. So we timed it kinda wrong.

I mean, Sean did it. Sean did the timing poorly. This is mos -- oh, it's almost done. Good timing, Sean-me.

(Both laugh) [Sean] (laughs) I like that one. [Ryan] And that's done. [Ryan] Alright. First thing you -- hot! [Sean] Oh, dude! First thing you do is layer it.

Bam! Oh, it's still kinda wet actually. Eh, that's okay. Oh, that's hot! That thing's so hot! Bam! Bam bam! Press it down. Bam.

Next step: mozzarella. [Ryan] This is so unhealthy. [Ryan] But, we're not doing it for health. [Ryan] We're doing it for the kids who don't know how to cook, which is me.

[Ryan] This is epic meal time with people who don't know how to cook. And then you just layer it on like that. [Ryan] Maybe I shouldn't have put on the cheese in here. [Ryan] It's kinda difficult with the strings.

[Sean] I'm like, legit drooling dude. [Ryan] Gross. (Both laugh) Look at all these cheese strings! Alright, nope -- for some of you at home, just wait, put the cheese later. It's the same thing.

I just want to make it fancier, okay? [Ryan] Final layer. [Ryan] More cheese, the better. [Ryan] Like they say, you can never go wrong with too much cheese.
[Sean] Yup. [Sean] Unless you're lactose.

Alright. Put this in the oven. [Ryan] Once all that cheese melts, we're good to go. This is so unhealthy for you guys! This is not an everyday kinda meal.

[Sean] Definitely not. I mean, you guys switch it up with ramen and hot pockets -- I know. You guys got ramen, and also hot pockets, chicken pot pies -- Oo, I should make a pot pie. That sounds really hard.

Let us know what you want us to cook next time, and we're probably not gonna do it. We're making our own thing anyway. [Sean] This is fun. I like your way of cooking.

Thanks, dude. No rules! 'Kay. Ready for the reveal? [Sean] Bum-bara-pa-pa-pam. Look at that! Yeah? Doesn't that look real? I mean, it looks like some -- doesn't look like lasagna! It does look like lasagna! Yeah, Greg! Oh, Greg's lasagna are the ones with the patties, huh? [Greg] Patties?
[Sean] I don't know what you call them.

[Greg] Layers.
[Sean] Layers. Oh, I'm sorry, Mr. Professional. [Ryan] This is the one I served you, Greg?
[Greg] Yeah.

If it tastes anything like last time, I'm outta here. (All laugh) What the hell? Pft, I know what this is already, I told you. I knew the moment I walked in. Tell me how long it took you to make this.

I think the longest thing was the rice. [Sean] Yup, pretty much. (Sean laughs) [Sean] What's up, Kyle? It's straight Chef Boyardee. Oh, dude.

I knew the moment I walked in, I could smell it. Chef Boyardee is good. [Sean] It is good, though. I still like this a lot.

I like Chef Boyardee too. [Ryan] This series is called 'Cooking, but not really'. 'Cooking, but not really'? [Ryan] Isn't that what it is? Like, cooking, but not really. [Ryan] I caught that on camera.

Well in that case, we got a bunch of those. Yeah, I know. It's really just a way for me and Sean to eat some more. Well that, right there, was an episode of 'Cooking, but not really'.

[Sean] Mmm, that lasagna was so good. It was the best I ever had in my life. Well, unless you don't like Chef Boyardee. Let us know in the comment box if you want to see us cook again! Well, not really cook, but kinda cook.

You know what I mean..

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Cooking with Marshmello How To Make Avocado Fries

Music Greeting loves, and welcome to cooking with Marshmello! Today we've got a special recipe for you all! And we'll need our latest and greatest appliance. Why don't you show what we've got Mello? And from the university of North Carolina! Standing at 66, number 23, the air fryer! The perfect device for today's dish; Avocado Fries! Ready to see what this thing can do, Mello? For our recipe,  we'll need; flour, salt, pepper, eggs, water, panko, ketchup, siracha, canola mayonnaise and fre- sh ava-ca-do I mean- fresh avocado. In a dish, stir together the flour and pepper. In a second dish, lightly beat the eggs and mix in water.

And finally ( magical sound effect), in a third dish place the panko breadcrumbs! Now coat the avocado wedges, assembly line style! Dip them in the flour, then the egg mixture and finally coat them in panko! (In background: ... I want a daughter like Nikki, uhh) Once prepped, place the avocado wedges in the air fryer and then cook until golden. About (robot sound effect) 7 to 8 minutes. Be sure to flip them half way through! When the avocado's have finished frying, place them on a plate to cool.

Then whisk together the mayonnaise, vinegar, siracha and ketchup! This will make our 'secret sauce'. WHAT??? Our secret sauce! WHAT??? Our secret sauce... OKAY!! Assemble it all together and there you have it! Declious Avocado fries! Courtesy of our new air fryer! :) Thanks for joining us this week, everyone! We'll see you next time! YEAH! (Music plays).

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Cooking With Jeff Goldblum and Special Guest

(Hums)
(snaps)  To come home to   You'd be so  - You'd be so nice to come home to. Ahhh, my name is Jeff Goldblum and welcome I say to you, Ah to another segment of what we're calling Cooking with Jeff. That's what we called it last time. You may put the, uh, logo, the uh, here or here at this point.

We did one before, I don't
know if you caught it. I was me and the great
Jonathan Gold, anyway, we had so much fun, here we are again. This is my home. It's my nice colonial
style, I believe, home.

Mmm, mmm, mmm. I didn't even know outside
here I had this grove. This orange grove. Well we're talking about food once again, we're going to cook once again.

I have a secret guest once again, and we're gonna come back here
and make something delicious. (Laughs) (upbeat music) We're shopping for some items for a recipe given to me by today's mystery guest. I've made a shopping list on my new app. You hit Ralph's right there, here you can't see this.

Mike and Scotty and William,
always have three cameras whenever I go shopping
I always film myself. I hit this more and then shopping list and here we are, that's the shopping list. And the first item is
avocado, come with me as I chase after a large avocado. Hello Tony.

- Tony, I'm the produce
manager here at Ralph's. - You're the produce manager that's your-- yeah, yeah, yeah, produce
is potatoes I guess. - We have vegetable, fruit, and. - I'm interested in the king
of all fruits or vegetables this is actually a vegetable isn't it? - It's a fruit.

- It's a what? - Fruit, avocado. - [Jeff] Fruit.
- Yeah. - I thought this is a vegetable. Avocado is a fruit.

- It's a fruit. - Hey, play this game with me. If I was a fruit or a
vegetable, what would I be? - I think you would be
a fruit, you're sweet. - Which fruit would I be? - Let's say a dragonfruit.

- I can't believe you said that. I'd be a dragonfruit. What do you think my Chinese
astrological sign is? I was born in 1952. - Probably lion? - Dragon.

Do I believe in astrology, true or false? True I believe in it, false
I don't believe in it. - False. - That's absolutely correct. I think it's hooey, it's baloney, and there's another section for baloney.

Is baloney a fruit or a vegetable? Neither, it's a trick question. So anyway, this fruit here is what I want. - Well let me tell you how
to pick out an avocado. You see we have different
color, in different spaces.

- Oh yes, yes. - So you just put them
on the palm of your hand. - Yes sir. - And then squeeze it
gently and then if you feel a little soft, that means ready to use.

- Do you have a high thread count there in your epidermis? - Pretty much. - Yeah, oh yes. You're like a dental
technician or something. - Let's say you want
this avocado in two days, you grab a small paper
bag, put the avocado in it.

One banana, one apple and
two days it'll go like that. - I never would have thought that. How's that feel to you,
is that a good one? - This feels good, it's ready to go. - That's a winner right there.

- Anything else I can help you today? - I'm gonna give you a nice squeeze. You are ripe in two days I think. (Jazzy music) Look who it is. Look who it is.

- Hello there. - How are you my friend?
- Doing great. - That's a new hat I see. - It is.

- In any case, we have
real business together, I need a piece of cheese, manchego cheese. Tell me about that manchego cheese. - It comes out of Spain, its
actually a protected recipe, meaning it can only be made
in certain part of Spain from certain breeds of sheep. - Certain breeds of sheep? - It's actually mentioned in Don Quixote, that old of a recipe.

- Sing with me.  To dream, the impossible dream   To fight the unbeatable foe  - Well that's it, as soon as I go home I'm calling my agent and saying I want to do a production of Don Quixote. I want to play the mad Quixote, you will be my Sancho Panza. But if you refuse, or you
are otherwise too busy and unavailable you know who I would cast? - Go ahead.

- No you go. - Well I'd say Jack Black but he's a little
shorter than me actually. - Did you see School of Rock?
- I did. - Sing that song with me, ready?  You're not hard core   Unless you live hard core   But the legend of the rent   Was way hardcore  - Very good, I like
your lip syncing to me.

Manchego, yes, should we choose it? And I'll get out of your hair? - Yes, right behind you here. - It's behind me? Can I smell it? - Sure. - Let me check my Kroger
app to see, oh I need bread. I'm gonna go to the bread section.

Bye Chris.
- Thank you. (Smooth music) - I love these baguettes,
I think anything, anything in this shape is
called a baguette, I think. This is actually what we're
looking for, isn't it? You know what I need? Lime juice which I
remember is on this list. Lime juice and so first
of all, its on sale, 'cause it's in yellow
and this app'll tell you where it is, it's on aisle five.

Well how convenient. (Laughs) (jazzy music)  Aint no stopping me now   I'm on the move  (jazzy music) - Here I am again, Jeff
Goldblum, now in my kitchen. Our special mystery guest, - [Guest] Mmhmm. - Is right here.

Now, you don't know who it
is, but you have an idea. Is it A, Julianne Moore? Is it B, Sissy Spacek? Is it C, Tilda Swinton? Is it D, Jessica Chastain? Is it E, Bryce Dallas Howard? Is it F, Vera Farmiga? - [Guest] Ah yeah. - That's incorrect, turn
around, you'll now see, it is Bryce Dallas. (Laughs) - It's Jessica Chastain.

- Thank you so much for, - Thank you. - I'm so thrilled. - It's the best, what we're gonna do today 'cause I don't know how to cook. - Nor do I, as you know.

- But the thing that's
tricky is that I have, I've got two kids. - I have two kids too. - And you've got two kids as well and you find that like, you're the person that is gonna feed them, and
so, kind of can't be a parent and get away with not cooking. This is a wood board and you just put a bunch of cut up food on here.

- Oooo. - And by putting it on a wood board, it looks really appetizing. - I love that, that's poetical. - Let's make the food, yeah? - Let's make some food.

Hey your middle name is Dallas. - Yes, - You're named after obviously a popular nighttime soap opera, if I, if my middle name were, after one of those
shows, what would it be? - Oh my gosh I can't even think, Melrose Place? That's the only nighttime soap opera, - Jeff "Melrose Place" Goldblum. - That works. - If my name had been
Jeff "Melrose" Goldblum I would have gotten further than I am now.

(Laughs) Oh I love to cut a pepper, you know why? I like everything going
on in there, don't you? - Yeah it's pretty beautiful. - I mean this is how you
see the world differently when you have kids. It's as if seeing it for the first time 'cause they are seeing
it for the first time and you go look, look at that and you go and you touch it and you,
you know because it is absolutely miraculous. - I bet you are so fun with your kids discovering all of this with them.

Look at this, just happenstancially, if that's a word, we were left with two
little tear drop seeds, just like the moles under
Geraldine Chaplin's eye. - Oh my gosh. (Jazzy music) - This is like a horn of plenty, it's like a cornucopia,
it's like a smorgasbord. It is smorgasbord or schmor-gasbord? - Is it schmor-gish-board? - Shhh, - Smorgis, or schmorgas? - When you toast marshmallow and chocolate we know that's a s'more.

Is that correct? - That would be a s'more. - That would be a
- s'more. - Okay.
- Okay. - Then maybe it is smorgas..

(Laughs) - Okay. - Is an avocado a fruit or a vegetable, what do you say? - I would guess fruit but then maybe it's like neither, maybe it's like a nut or something. (Laughs) - Yes, it's the king of legumes. - Is it? - It's a nut, no it's not.

No I was told this today, it's a fruit. - It is a fruit. - I would have said vegetable. 'Cause I think a fruit says sweet.

- Yeah but you know. - Are you listening, were
you just listening to the, (laughs) I caught you, I caught you. (Laughs) You're thinking of seashells. Yes, you, I can hear the ocean.

- This is always like the trickiest thing in the world right? - [Jeff] Let me handle that. - Can you go like that, do that, you do it, you do it. - [Jeff] Well I wouldn't,
- [Bryce] You do it. - [Jeff] I'm not going to
smash through that pit.

- That's what you do? What are you doing? - Well I don't know what do you, what are we aiming at? - Is this a way to do it? - Why is that a criteria? Maybe nobody's ever done it before. We march to the beat of our own avocado. (Laughs) Look I've done it. - So then how do you get that into here? - Ohhhh, (laughs) Ohhhh I see, you've taught me a great lesson today.

(Laughs) And then you say, what movie is this from, you have much to learn Mambo King? - I don't know. - Mambo King. (Laughs) Mambo King. (Upbeat music) It's no good.

- [Bryce] I don't want to risk that. - [Jeff] No, no, I won't let you. - So it's a little bit, Jeff. - Not on my watch.
- Listen Jeff.

- What, what? - I have so much respect for you. - But this is too thin, we say, that was just a practice. I was just practicing. (Laughs) I like to crack it right on the, - Should we put some olive
oil on there or anything or? - I say noooo.

Ah, okay. So now we have to do something like this this is not gonna be so great. - Well maybe, maybe, could I suggest-- - Why don't we cut to the, uh, - Let's cut through the, for the, - Stunt egg, Kelsey Rose. - Pretty egg.

- This is, - Don't drop it, don't drop it. - Kelsey Rose, you don't frighten me again. - I'm sorry, I'm so sorry Jeff. - Imagine that we cooked
it just like that.

- Jeff, we made avocado toast. - I can't believe. - With fried eggs, - Yes. - And then we've got our wood board.

- Done by you, a total professional. - No, which we did together. - And I helped a little bit. I'll let you go first.
- Okay, here we go.

- Here we go, join us out on the, fix that rug dammit, who left that rug, oh, oh my god, (laughs) For the sake of a comedy
bit look what I've done. I'm so sorry Bryce. This is horrible. This is horrible.

(Laughs) Look it, she's laughing, thank goodness, you can have a sense of humor about it. Well, it's ruined now, we're not gonna eat it, I'm gonna get some paper
towels, just a second, keep it right there. That's the worst thing
that's ever happened. Well we'll split the
one, the last, the last, - [Bryce] We can split the one.

- My god. (Soft music) - There we go.
- Look movie magic has allowed us to, uh, you know. - Oh look at this two eggs, fancy that. - Yeah.
- It's like it never even happened.

- Well, bon appetit. I can't believe it, look at all this. I hardly know what to start with first. So let's take a bite together shall we? - Yes, yes.

- Shall we start with a,
oh your piece of cheese. Well, - Cheers. - Here's to you, Cheers. Ahhhh (laughing) (soft music).

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COOKING WITH DK4LHOW TO MAKE THE BEST FRIED CHICKEN EVER

AYEE time to cook the chickennn *theme music starts* What up DK gang. You guys already know we got another cooking video coming at you guys right now, BUT wait today we are doing something different. And we actually are taking you guys along with us to the grocery store to actually Shop for the ingredients. We have partnered with the American Heart Association is healthy for good move me guys You guys already know over your cooking because all of you guys Voted on what you guys wanted to see us look and you vote it up and fried cheap I don't think I've ever had a Nobel Prize You know I don't think I have any fried anything, so I'm excited about this.

Are you waiting on waste? No time here because we have to get to the grocery store that thing Gonna be contracted so We have made it to the groceries duh you ready, I'm ready let's go shop So we welcome to the produce section guys And we want to go in and let John know I need to ask fruits in some vegetative With all these colors you need some fruits and veggies on your plate now When it comes to fruit vegetables all form count no matter if it's fresh frozen canned and or dried So don't stress if you can't get fresh fruit or vegetables guy Hungry and check out what we just spotted check this out You see this leave You know if you can see it's got the little heart Check from the antennae tell you guys what that mean so what that check means this particular product means a set of requirements Set by the anha I mean it is a healthier food option look out for the tech when you go grocery shopping I think we gotta go Are you guys so we have made it back home all of our ingredients here right in front of us not to mention I change Because your girl wanted to be comfortable. We have all of our ingredients guys for the first ingredient you will need Buttermilk, but not just any buttermilk you wouldn't need fat-free buttermilk wish it's a good option because it cuts out some of the saturated fat For the second ingredient guys we have whole wheat flour know about your flour guys You definitely want to make sure is whole wheat grains are just a healthier choice and always more flavor You need would say those Flavors can use bread potatoes Which is what we have every what I chose or even yellow potatoes will keep on the holes to add a little bit more nutrition fourth ingredient we have our nice little egg Ready you need cooking spray to spray the pan so the chicken won't stick now guys on to our seasonings black pepper So we have our black pepper in our paprika, which will be in the chicken comes To you know make it how you like now there are other options For playing soft three spices and seasoning spike cayenne pepper even chili powder or cumin You know so we can bump up the spices without bumping up the Saudis our last ingredient would be our Chicken now as I mentioned is recipe calls for a whole chicken, which you will need to cut up Which I'm pretty sure some of you guys don't know how to cover whole chicken. We do know how to cook poaches news No worries H a got you you can go to their recipe website which has a lot of tutorials one being either cut anise skin o G which you need to do which was tolling But we got it done. Yeah, so whole chicken cut it up skinny All right first things first you will need to whisk your egg in a bowl and You also need the buttermilk Let me show you how I do this because you're not a real cook and cooks real cooks crack the egg So we already have our 1 egg in next we will need our 1 cup of blue into the egg good he does So once you combine your mutter milk in your eggs you just whip the two together Now for the next step we have to combine our flour and pre-cutting black pepper, but look one hour.

You will need a half cup So I think that's about a half cup No need to have the teaspoon of black pepper, right In 1 teaspoon of paprika 1 teaspoon I. Know some guys who have to dip our chicken in our buttermilk and egg mixture then dip it In our nice little whole wheat flour the first shipping. We are going to dip will be Right now she's dipping it in our nice little buttermilk and egg mixture next she's gonna dump it, but you want to put a lot Know what that does we want to drop it into the flour and seasoning mix Rice piece of chicken done oh my that's big this is such a big braids I don't think I've ever made a breast at home one thing. I really we eat at home You didn't eat healthy mm-hmm, and you say well.

Yeah, you save money a lot of money a lot of money We always save money when we decide oh, yeah And a big ol piece of meat our nice little rest is done we're gonna coat that real good and throw it in a plan I. Think we good all right got the wings in the legs All right guys now right before we put our chicken into the oven we have to lightly spray it with cooking spray Forgot to mention that you need to set your oven to 425 degrees so ours has been preheated Let's put the chicken in Odense who open the oven Now why that cook we're just gonna have to wait and then after the chicken is completely Done, then we will start making our potatoes. You know We're gonna call it hot it's the chicken a dinghy But you better get some chicken So our chicken is nice and creamy and a good money Next we get started on our potato wedges, which all right here, so we cut them up what? We didn't we No, really quick you had a fan going off in the back It's because you know other than still always getting kind of happy get kind of toasty. You know so that won't turn out so So we print out Tomatoes the Taylor baby potatoes let's go What you see here cut already into which they also prepped our ceiling that we're going top With it so what you will need in it lovely Freaking say it so Tony to here's a half a teaspoon of garlic care off for a half a teaspoon of parsley parsley Dried horse and black pepper as well So we already have that mixed up to mix them together all you have to do is sprinkle own little bit.

Just sprinkle sprinkle Then you got it on low So we have this even in phones of the potato then you just toss it up to make suppose We get really really nice really nice and cold right. I think we're good to go baby, nothing than that All right cool now We got to square to mind to make sure they don't touch or overlap This guy's you never spray it with a little bit of cooking spray. It says Fred lightly For 15 minutes Everything is 15 minutes So we're gonna plate our blacks Belong here wish them to chicken. Oh you want us here rich the bread come with the breeze oh Yeah, I think I'm gonna give this Nah, let me visit map I dig it I go like it hey hey, no wait How money forever Oh boy Bricks so you get yours a knife you still keep it at a nine Disappear all the way I.

Think we're gonna be creepy to avoid in creepy I. Have to a it tasteful partying with us on this video remember to eat healthy It's four pillars to do that first one is to eat Smart next color third one is to move more remember to get some body active. Yeah, yeah Beware me well just means a lot of things like managing your stress Getting enough sleep being mindfulness you know all those type of thing again guys click the link down below to submit your video of cooking the recipe to mention if You are under 18 make sure you have an adult with you mom your brother You know anybody that's and the grand prize will be To meet and hang out So you have November 12th submission videos So you November 12th at 6 P.M.. Eastern Time Eastern Time to submit your video get your videos that's correct We will be selecting the winners that very moment and we want to now see Until a later date click the link below sin admit.

You're Freaking know the command with us, you know you know Yes, have a little good time Grand Slam hanging out so this video Don't forget to send us some screenshots finish for a shot Twitter. It's the rain We were like in retweet audience all that good stuff. You know don't forget the follow me on Instagram the Rambam You know keep underscore underscore max what? I'm gonna say it like you okay? Forget to follow me yet roleplay Roble - Don't forget the fall okay never all planes - underscores also his Twitter role plays two underscores Elated let's get this video - mmmm. Uh honey.

Okay lights if you guys love taking video, but you guys have more cooking videos And I think we are out of you Guys want to thank the American Heart Association and their healthy for good movement for partnering up with us on this video Alright guys, so we out here.

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Cooking STEAK with Sunlight

Guys, we are out here in the backyard with our mega solar scorcher
on this beautiful sunny, warm day. And we want to find out
if we can use this solar scorcher to cook a steak. [Captions by Judy V. At Y Translator]
[Music] [Music] Here's the basic idea.

We're going to try cooking the steak
in this pan in two different methods. The first will involve finding a spot where the solar scorcher is hot
but not perfectly concentrated. So it will heat the whole steak at once. The second method will involve using
the solar scorcher to heat up the pan itself.

And then using that
pans heat to cook the steak. Just to help out with the flavor, we've got a little bit of salt
and a little bit of butter. We'll start with this smaller
piece of steak in the pan, and we need to find a point
of focus to our solar scorcher where there is a lot of heat
but it's not so concentrated, that it's just going to burn the meat. To do that, I have an
instant-read thermometer, and I'm going to try
to hold this in the beam, and see if I can find a place where it's putting out about
200 degrees Fahrenheit of heat.

At the moment, the focal point is so hot that it's actually melting
the paver stones down there. And I don't want to cook
our steak on that high of a temperature. So let's find out
if there's a spot in the beam, where it registers on
the thermometer as being hot, but not so hot that
it's just going to burn things. I think that's leveling off.

Right about there. So that's the height that I need to get the steak and
the pan to get a nice even cook. [Music] I think we're perfect right about there. It'll keep climbing just a little bit, but our pan is also
going to be a little bit higher, and then the steak is over an inch thick.

That should raise it up. And mostly, I think
this is going to work out great. [Music] Now, let's put this
into our focused beam of sunlight, and hope the temperature
of the steak slowly starts rising. It's not going to go very quickly.

It'll probably take at least 10 minutes, may be considerably more, to get up to the temperature
we're going to be looking for, which is going to be
about 130 Fahrenheit. [Music] It's interesting that our oven thermometer says that it's about
150 degrees Fahrenheit where it is, but our instant thermometer
was telling us that it was over 200. I'm not sure which of our
pieces of equipment is incorrect. I think the oven thermometer
is just on the very edge of the light and so it's not heating up quite as much
as the instant-read thermometer was.

I prefer a steak that's
cooked just under medium. So I'm shooting for an internal
temperature of about 140 degrees Fahrenheit. And then it will finish off
cooking just a little bit more as I try and sear the top and bottom. [Music] I'm getting about
a 140 degrees Fahrenheit read anywhere I put that thermometer.

So I think it's time
to start concentrating this beam, and see if we can get
a sear on the outside of this steak. To do that, we're going to have
to drop our pan a little bit lower. [Music] That wood is now
burning almost instantly. So I think we've got a good
concentrated bit of sunlight there.

Just have to keep this moving around. About when we want to
start adding some butter. [Music] I think we still need to go lower,
to really get into that focal point of that beam. [Music] There we go.

That's the sizzle I'm hoping for. [Music] Okay, I think this side is done. Let's try and flip it over. Give the other side a turn.

[Music] That's a steak. Question is,
is it a correctly cooked steak? [Music] Oh, overcooked. [Music] Well it appears that I have cooked
this steak a little bit more than is ideal. I like it to be a little bit
more pink in the center, but that doesn't mean
it's not going to taste good.

[Music] That is good. That's really good. Its very hot. It's a good steak.

For the second part of the steak, we're going to try heating up
the pan directly in the sunlight, and then dropping
the steak into the hot pan and see if that gives us
any better of a sear. Start out with just a
little bit of butter in there. We can see from the butter,
the pan is nice and hot. Which is what you want for steak.

[Music] Pretty good sizzling sound. I'm not sure if the pan
was as hot as I was hoping for. [Music] Well we now have the focal
point on one part of the pan, which is supposed
to heat up the rest of the pan, but it doesn't look like it's getting
evenly heated all the way through. Looks like there's just one
little spot where the butter is sizzling, and the rest not so much.

The inside of our steak is still
showing about 70 degrees Fahrenheit. I'm also concerned
because one side of our steak looks like it's getting a lot of heat, and the other side looks like
it's just staying completely raw. [Music] We've got a burn spot near
where the sun was hitting the pan, and now we're getting smoking, which means we're
approaching the flashpoint of the oil. And I do not want to start
a grease fire around the steak.

I'm afraid this method
just isn't going to work. So I think I'm going to try
going back to the first method of heating the whole pan and steak at once, and see if we can get a slightly
better cook job than the last time. [Music] Man, that is really good. [Music] Confirmed:
you can cook a steak with sunlight.

[Music] Yeah video's over.
I'm just gonna eat steak now. This is gonna be the whole next video. Is just me eating steak. Guys, the fun doesn't have to end.

There's still more for you to see. That little box up at the top will
transport you directly to our last video. Go check it out. The box in the bottom
will show you what YouTube think you should be watching next.

And if you hit this
bomb here in the middle, you'll be subscribed to our channel. So you never miss out
on another video again. Don't forget to ring the bell
and we will see you in next one. Talk to you then..

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COOKING MAMA CHOCOLATE CORNETS - NERDY NUMMIES

Hey guys, its Ro! Welcome to another Nerdy Nummies! Lately, Ive been playing a lot of Cooking
Mama 4 on my Nintendo 3DS. And, I love this game! And Im so excited because Cooking Mama
5 - Bon Appetite, is coming out. So I thought, in honor of the game coming out, lets make
a treat from the game. Today we are going making Chocolate Cornets, which are a Japanese
pastry.

They kind of remind me of chocolate croissants, theyre a little bit
similar. And were gonna have a very special guest come visit us today at the end of the
show, so, lets get started! The things you will need for the pastry bread
will be: 1 big mixing bowl, a spatula, 3/4 cup of milk, 1 cup of flour, and then
another 1/2 a cup of flower because were gonna add them separately. Youll also need: 4
tablespoons of sugar, 2 tablespoons of butter, 1 and 1/4 teaspoons of yeast, 1/2 a teaspoon
of salt and some aluminum foil. The ingredients youll need for the mousse
filling will be: 1 cup of regular milk, 1 and 1/3 tablespoons of corn starch, youre
gonna need 2 eggs, but were just gonna be using the yolks, so, 2 egg yolks, 1 tablespoon
of cocoa powder, 2 tablespoons of butter, 2 and 1/2 tablespoons of regular sugar, and
1 tablespoon of flour.

Lets put it all together! The first thing youre gonna do is microwave
your milk for 2 and 1/2 minutes on high, and then add it to your big mixing bowl. Oooooh! And then youre gonna add your sugar, and
the butter. Then youre gonna mix everything together
until your butter is melted. Now were gonna add the 1 cup of flour, to the liquid mixture,
here we go.

And youre gonna keep mixing, mixing it together and then let it sit for
a few minutes because you dont want your batter to be too hot when we add the yeast,
you just want it to be warm, not hot. Now were gonna add your yeast, salt and
the rest of the flour, and mix it all together. Now were gonna knead the dough for about
10 minutes with flour until its nice and smooth and stretchy! So youre just gonna take
a little bit of flour, put it on top of your surface. Oh its nice and sticky! Plop
it down right in the middle, look at that! Sticky, sticky.

Work the flour in, and were
gonna knead it until its not sticky anymore. Once your dough is this kind of consistency,
it doesnt stick to your hands anymore and its stretchy. Youre just gonna put it
in a bowl, like this, and then youre gonna take some saran wrap and cover it. And youre
gonna let it sit for 1 hour, for the yeast to rise.

After an hour your dough should look like
this, look at that! It fluffed up so much! Now youre gonna take off the saran wrap,
take it out of the bowl, and now youre gonna divide it into 8 balls. So what I like
to do is first divide it in half, just eyeball it, and then half again, and then half again. Once youve got your dough into 8 little
balls, you can re-use your saran wrap and youre just going to cover them for another 10 minutes. Now youre gonna take 8 sheets of aluminum
foil, theyre each about 15 inches long and were gonna do a little Origami! Its almost
like origami, its pretty fun.

The first thing youre gonna do is fold
this in half, and then youre gonna fold the bottom up to here to be a triangle. Then,
this top part youre just gonna fold it down, and with this little excess youre gonna
tuck it under. Then youre gonna fold it in half again to be a smaller triangle, and one more
time. Now youve got your little triangle, and this corner is going to be the bottom
and youre just going to roll it over, starting from this side, over to this side.
Then youre gonna do that to the rest of these, youre gonna need to make 8 total.

Now were ready to make the pastry cornet!
Are you ready? This is the fun part! Youre gonna take off the saran wrap and
then youre gonna take your little aluminum middles, and youre gonna spray em a little bit. Oh Eeeeeee!!! Yeargh Is this for real?? Just give it a little spray, boop! Now youre gonna take one of your little
bread balls, and youre gonna roll it out. Look at that, nice and stretchy! Wee-wee!
Its like jump rope! Once you got your dough rolled out like this,
what youre gonna do, is take your little center piece, and youre gonna
start at the tip, at the bottom. And then youre just gonna roll all the way up, and youll
want it to have 5 creases.

So there we've got 2, and now weve got 3, and now weve
got 4, and 5! Perfect! Then youre just gonna do that to the rest
of the rolls. I love this part, its pretty fun! Weeeeeeee, oh!!!! Hmm-hmm-hmm-hmm-hmmm! Once youve got your cornets rolled, youre
gonna preheat your oven to 350 and were gonna bake these for 15 minutes until
theyre golden brown. While the cornets or cornets, Im not quite
sure how to say it, are baking, were gonna be making the chocolate mousse filling. Yum yum
yum! So the first thing that youre gonna do
is take your 2 egg yolks and add them to a big mixing bowl.

And then youre gonna add in
your sugar. Take a whisk and then mix it all together.
Now youre gonna boil your milk, and then once its boiled youre going to slowly add
it to your egg-sugar mixture so that it wont cook the egg. And now were gonna add our
dry ingredients, were gonna add flour, cocoa powder, and some corn starch. Mix it
up, once youve mixed in all the dry ingredients, then youre gonna slowly add the rest of
the milk, I like to do it by spoonful.

Spoon, and mix! Now youre gonna take your
chocolate mixture and youre gonna pour it back into your pan. Now were gonna take this
over to the stove and were gonna stir it on a medium heat until you have a thick, pudding
consistency. Once youve made your chocolate mousse,
were going to let it chill, let it cool down in a very cool way. Let me show you what to do, Im just using
a spatula to scrape the chocolate mousse into a little bowl, and then were gonna stick
it into a larger bowl of ice water, just to chill.

After youve let the chocolate mousse chill
for just a little bit, now we are going to assemble our pastries, Im so excited! So
youre gonna take your chocolate mousse, and Ive got a plastic little bag here. And I just
put it inside of a cup so it would be easy, and youre gonna put it inside the bag.
Oooooh, scoop it in there. Now youre gonna tie the top of your bag,
Im using a little elastic tie, sometimes I use hair things, whatever I have. And now were
gonna take out the aluminum foil in the middle.

So what youre gonna do is just pick one
of these little guys up, and just give a little twist, and there you go. Hes like, fill me with chocolate! Yum yum
yum yum yum! Take all of these out, you dont want to
eat these. Now the fun part, we are going to fill our
pastries with yummy chocolate. So, youre gonna take your chocolate mousse,
pick one of these guys up and just fill it up! Then youre gonna do this to the rest of
your pastries.

Ta-da! Here are our Cooking Mama inspired
Chocolate Cornets, or Cornets, Ive heard it being pronounced both ways, Im not really sure. But, Im so excited for the new game to
come out, Cooking Mama is one of my personal favorite video games to play. I know, who would have
thought!?!? And, as promised, I have a special guest for
you guys! You will not believe who is in my kitchen, drumroll Wee! It is Cooking Mama herself! Oh my gosh! Thank you for coming. So what do you think of the treats? Oh, oh yeah? Oh thank you, oh right on! Oh yeah, high five! I will be posting lots of pictures of these treats
on Facebook, Tumblr, Twitter and Instagram, so you can check them out there.

And, if you
guys make any of these treats, or any of the new treats and recipes from the new game please
let me know, send me pictures, we will get a big kick out of seeing your baking creations! And, uh, I will also be putting a link down
below to the new game so you can check out those recipes! Oh yeah, because I will be playing
the game and you may be seeing some more recipes in the future. Oh yeah, oh yeah! Alright, thanks again you guys. Bye-bye! Haters gonna hate, bakers gonna bake. Am I
right? Thats right!.

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