Good evening, and welcome to my kitchen. Let me do that one more… one more time. Good evening, and welcome to my house and to my home and to my kitchen. …
Good evening, and welcome to my kitchen. Let me do that one more… one more time. Good evening, and welcome to my house and to my home and to my kitchen. …
Good evening, and welcome to my kitchen. Let me do that one more… one more time. Good evening, and welcome to my house and
to my home and to my kitchen. *Karen laughs* Let’s do it again. Good evening, and welcome to my kitchen. Perhaps the worst lit kitchen in all of New
York City. But I’m willing to let you see me in a new
light, so to speak, as I teach you how to make PEPCORN, which is perhaps my favorite
snack of all time. I think I have finally solidified the recipe
for creating a delicious, savory, a little bit spicy popcorn. Here’s what I’ll do: I’m gonna put the, the
reaction shot that everyone wants to see. I’m gonna put it right now. OH! Now you can see just how good pepcorn is,
and that’s gonna make you want to watch to the end of this video. I figured, here in the quarantine, it was
a good idea for me to share this snack with you, so that way you get to enjoy this snack alongside
me… virtually. Because you never eat pepcorn alone. Let’s start with the kernels. My grandma, two years ago, purchased all of
her grandchildren popcorn kernels for Christmas, except my sister and I, who are both grandchildren
of my grandmother, live together, and so we received two of these huge buckets of popcorn
kernels. And so we had to get really into popcorn,
and that’s why we started doing wok popcorn. The wok is super useful because every time
a popcorn pops it goes to the top, and then the kernels shift back down on the sides into
the main source of heat, and then those ones pop, and it just keeps it going like that,
and it forces all of the popcorn kernels to get popped, and you don’t get any extra burning. It’s so much cheaper, it’s so much more fun
to do, and it’s so much more delicious, and those are the three things I look for in a
food. I hear you, you’re saying, “Brian, why not
just start popping the popcorn?” Well, let me get to it. I’m gonna get to it. This is my journey. And it’s your journey that you’re taking with
me. How do people make good cooking videos? How do people make ’em? Karen: Well… I’m just gonna steal every single technique
from Matt Hunziker. I’m gonna steal every single editing technique
from Matt Hunziker, and I’m just gonna put it into this video, and that’s how I’m gonna
make a good video. Hey! Now that I’ve decided to edit this thoroughly,
let’s create some pepcorn. Now you say, “Brian, this wok is COMICALLY
large. Tha- y-you must use all of these? Kernels? In order to fill this up?” No you rube! You must use… a half a cup! That’s why these last forever, because you
only need a half a cup to make a sh- sh- a sh- a shoot-ton of popcorn. Let’s talk about salt. I have about 18 different salts in my house. Here’s some that says spicy. Here’s one that’s in a special bowl that I
made in my pottery class, and it’s super chunky. You might say, Brian, why don’t you use the
fanciest salt in order to make pepcorn? And the answer is that if I use my fancy salt,
it’s gonna make the pepcorn sh-*pop*-y Ah I just said, I just worked so hard to not say the
word sh-*pop!* Karen: You can bleep it! I can bleep it. Kosher salt is really useful for most recipes,
but it’s not useful for making popcorn, and I’ll tell you why. It’s too grainy. And that’s why you use a special coffee grinder/spice
grinder. Currently there’s already a spice in it. I’m gonna get to that. But you use that in order to make super, super,
super fine theater salt. When I talk about theater salt, all I’m saying
is that it’s astoundingly fine. It’s like a, a little fine, a little fine
powder, can you focus in on that? Mmmm delicious. Oooh! This is so small that it’s gonna perfectly
coat all of the popcorn super well, and it’s gonna dissolve in the oil we use to pop the
popcorn. If I’m using, uh, a half a cup… where, I
had a, I prepared a half cup. I prepared a half cup measure, where did I
put it? The correct proportion of popcorn kernels
to theater salt is cup to teaspoon. So if we’re using a half a cup of kernels,
we’re gonna use a half a teaspoon of theater salt. *loud rattling noise* Ooh! Pop that right up in there. Let’s pop the salt in there. I just put, where’d I put my half teaspoon,
I just… Half a cup of kernels, half a teaspoon of
salt. God I wish I had a more attractive kitchen. I have to do a lot of graphics work in order
to make this visually interesting. Now if we just wanted to make normal popcorn,
I’d go ahead, I’d add some oil right up into there, a neutral oil, and then we’d be done. Okay? But that’s not what we’re making. We’re not making popcorn, we’re making pepcorn. And what makes pepcorn pepcorn? It’s Lao Gan Ma. Spicy Chili Crisp. Kind of like a chili oil except way more savory. It’s not super spicy, but it is astoundingly
delicious. You just pop that open. OH! Ooh! I love it. Now for a half a cup of kernels I usually
use 2 to 3 tablespoons of Lao Gan Ma, depending on how savory you want it. But we’re hitting a point of contention. Not contention, what’s the term that I’m looking
for here? We’re hitting a trouble spot, and that’s the
difficulty of seasoning popcorn. If you season it at the beginning, you put
all that stuff into the wok, that stuff is gonna get charred, it’s gonna get gross, you’re
not gonna want it in your popcorn. But if you put it in at the end, it’s gonna
make your popcorn wet and soggy, and no one wants wet and soggy popcorn. This is the thing that troubled me for so
long. I spent so many sleepless nights just thinking
about how I can put Lao Gan Ma onto my popcorn without it ruining the popcorn. And boy do I have a solution for you. It’s called: a bowl. We’re gonna take our tablespoons of Lao Gan
Ma, we’re gonna squeeze out the oil into the wok, and then we’re gonna take all of the
solids, and we’re gonna put it into the bowl for later. I’ve washed my hands, that should be a given. You should always wash your hands before cooking
food. Karen: And wash the ingredients. And you should wash the ingredi- well you
don’t have to wash these. Karen: Yeah but generally. Generally you should wash the ingredients. And I just squeeze out all that oil. Oh that’s wonderful. So now that we have our salt, our Lao Gan
Ma oil, and our kernels in the wok, it’s almost time to pop. But! *autotuned* It’s time for a special part of the recipe,
where I ask for you to decide your own taste. It’s time for that part of the recipe! That part of the recipe is now! Lao Gan Ma is not super spicy, but it is super
savory. If you’re looking for a spicy spicy popcorn,
this next part is for you. It’s time for red pepper powder. I have this huge big bag of gochugaru. I’ll mention you could probably use a different
chili oil or a different red pepper powder, but if you do that then it’s not gonna be
pepcorn, because I’m teaching you my recipe for pepcorn, and so I legally can’t be, uh,
I’m legally not responsible for what you create. So since I bought the big crunchy parts of
gochugaru, I needed to make it a little bit finer, because, again, in order to make good
popcorn, you want all of your spices to be super fine. This is exactly what you’d do with the kosher
salt, I just decided I would only show you with the red pepper flakes because I wanted
to save some filming time. *Grinder whirring* So now that we have this
super fine, we’re gonna use this at the end of our recipe, and we’re gonna sprinkle it on to taste,
depending on how spicy you like your popcorn. We’ve got our crisp off to the side, we’ve
got our kernels in the pan, now we just need to add oil, which I’m now realizing I have
never actually measured how much oil you need to put in here? Two. Three. That’s like four tablespoons of vegetable
oil, any sort of neutral oil will do. Now it’s important to make sure that the salt
is completely dissolved into the oil. You could do this with a spoon if you want,
but I just usually use my hands. I can already tell this is too much oil. This is the correct amount of oil, so I probably
only needed to use like 3 tablespoons. Again, it’s better to just do it by sight. Just trust yourself. Trust your heart, let fate decide. To guide these lives we see. *Sung* PUT YOUR FAITH IN WHAT YOU MOST BELIEVE
IN. Phil Collins should score another Disney movie. Karen: You’re right. I am right. Tinfoil time. You just crimp it up on the edges. We’re gonna turn the flame onto super high
heat, we’re gonna wait those popcorn kernels to pop. As soon as they do, I’m gonna start shifting
it around over top of that high flame, and then as soon as those popcorn kernels start
to take like 2, 4, to 5 seconds between pops, I’m gonna stop the heat, gonna put it back
on there, gonna let them pop a little bit more, and that’s gonna be it. Go! Alright, so now that the heat has started,
it’s time to puncture some steam holes into the top. I’m gonna go ahead, I got myself a sharp knife
right here, I go: a bing bong bing bong bing bong bing bong bing bong bing bong bing! And then we’re done. Alright? The steam holes have happened, the pressure
is on, I’ve performed exquisitely. This is not the best place for me to be. It’s a little dangerous. Once we hear the first pop I’ll leave. *pop* Ooh! It’s time. We’ve heard the first pop, I’m gonna go ahead
and start moving around that oil in the bottom. Agitating it a little bit. The thing I love about making pepcorn is that
it’s super easy to do. Even a dunce like me can do it. You, you can do it too, I can’t, I can’t talk
anymore, the popping has started to get too big. Now if you burn your first set of pepcorn,
that’s totally fine, that’s how it was when I first started making popcorn like this,
but the beauty of popcorn is that it’s super cheap and you can keep trying again, and you’re
gonna get good at it eventually. It’s time to stop. We don’t want to take this popcorn out of
the wok just yet, we gotta- Karen: Pepcorn! -turn it into pepcorn. I’m gonna get to it, Karen. ‘Cause we still gotta turn it into pepcorn. Go ahead and take off a little bit of your
tin foil. Take your Lao Gan Ma, the stuff that you didn’t
put in when you squeezed out all the oil. You want to just pop that in right on the
top. And now it’s time for you to consider how
spicy you want it to be. You want to just take however many, uh, pinches? I would say is a good way to do it. You just want to sprinkle it in on the side
right there. Okay. Karen: Oh, be careful! Be careful of your hands. Pop a towel over top of it all because sometimes
it’s hard to put the tinfoil back on. And you just really want to go all out on
this thing. *METAL MUSIC* We’re looking good. And now allow me to plate my pepcorn. You might notice that some of the Lao Gan
Ma and the powder might have stuck to the bottom. You want to go ahead and scrape that out. Then you’ve just made your pepcorn, and all
you gotta do is eat it. Oh! *higher pitched* Oh! Oh it’s so good. It’s got that savoriness and that hot spice
cuts through it at the top. I don’t know what I’m saying, I’ve never had
to review food before. I could eat 7 bowls of this, I’m gonna probably
eat more bowls of that during this time that I’m at home. But the best part of this is to share it with
friends. Which I understand, right now, we might not
be able to do, which is all the more reason for you to get bangin’ at making pepcorn,
so that the next big party you’re at, you can share it with all your good pals. Karen: Send them the video so you can all
make pepcorn. Do you want me to say “like and subscribe”
too? Karen: No. I’m not gonna say that then. That’s pepcorn. And it’s probably the first and last cooking
video that I feel qualified to make *thinking about his qualifications* and that I probably ever will make. Unless some extenuating circumstances changes
that. This is the height of human creation. How could it get better than this? I’m done. I’ve peaked. I’m quitting. Gonna go live in the, in the woods. You gotta turn off this camera, I’m gonna
finish this. Karen: Okay! I don’t care what it costs, I want you to
*pop*in’ bury this guy. I mean who does he think he is? Huh? Who is he? Did you say Ryan or Bri- oh, oh there’s a
bunch of them. Hahaha, no no that one was pretty good. I’ll give him that. Why did you call me again? I called you? That doesn’t sound right.
– That was disgusting. Mom, what are you eating? – I’m glad you like it. There’s plenty in the back. – What? – We’re taking some to go. – Ahhhh! ♪ …
– That was disgusting.
Mom, what are you eating? – I’m glad you like it.
There’s plenty in the back. – What?
– We’re taking some to go. – Ahhhh! ♪ (upbeat intro) ♪ – (FBE) Today, we would
like to prank your children. – Yes!
– (chuckles) Yay! – (FBE) This episode is gonna
be coming out on April Fool’s Day, and so we’re gonna be playing a round
of Guess Your Mother’s Cooking. However, there’s going to be a catch.
All of the food is going to be made of us.
We’ll be giving them some identical dishes,
dishes made poorly, but safely, and then, in the final round,
some pretty gross food. – Yeah.
– Okay. – All right. Let’s do it.
– (FBE) Today, we’re going to see if you can guess
your mother’s cooking. – (both exclaim) – Whoop-whoop!
– Mom! I was not aware of this! – You’re so sneaky!
– I got this. Easy. Easy. My mom– I got this.
– Sometimes I don’t like your brussel sprouts,
’cause they’re nasty. – (FBE) So, here’s how
this game is gonna work. We’ve got three dishes
for each of you to try. For each one of them,
one is going to made by your mom. One is going to be made
by the other person’s mom, and one of us is going
to be made by us here at FBE as a decoy.
And you’ll get to try all three before deciding which one
was made by your mother. And because we want this
to be as pure of a taste test as possible, you will need
to put on your blindfolds. – No, no!
– (laughs) – That’s the only way
I’m gonna be able to tell! – (Tida squeaks)
– This is so hard! – I can’t even see anything.
– I can’t see you, Sydney! Tell me where you are.
– (FBE) So, the first round is all going to be pasta dishes.
– (gasps) Yes! Hold on. My mom makes the best pasta.
– Yay. – Oh, yay.
– (Tida) We’re gonna make a mess. – (Y) This is true.
– (FBE) All right. – This isn’t my mama’s.
– Uh-uh. No. (gags) – This FBE!
My mom would never cook something this sweet.
– It’s pretty sweet, but I don’t think that’s my mom’s.
– Ew! – That’s some Prego, whatever.
– This isn’t my mom’s. It’s FBE. First of all, my mama
can’t even touch sugar. She says it give you cavities.
This ain’t my mama’s. – I like it.
– I can’t get any pasta. I can’t.
– Here. You wanna use mine? Wanna use mine?
– (all laugh) – Wanna? Where?
– I smell cinnamon. – (Tida and Y) What?
– Cinnamon? – I can tell this is not my mom’s,
because she doesn’t put cinnamon in the sauce.
– I’m gonna say not my mom’s. – Ugh! Take this away!
– (FBE) Here is option B. – (Tida) Mm, this is not bad.
– Ugh. It’s salty. – I like it. It’s really salty.
– Ew! (gags) – It’s my mommy’s cooking.
– That is? – Mm-hmm.
– I guess Noelle’s. I’m not confident
that that’s my mom’s. It was better than the last one,
but I’m not confident. The last one was gross.
The last one was sweet. – You could say that again, sister! – It was sweet!
– High five. – Why was it sweet?
Who puts sugar in their pasta? – (FBE) Do either of you think
that your mother made this? – Oh, definitely not. No.
– This one might be my mom. – I wonder why.
– You know I like salt. It’s very salty.
– Okay, I don’t know if it’s my mom’s though.
– And my mom’s cooking is good, and don’t insult her saltiness.
– That’s why I’m not trying to say anything.
I’m like, “Wow.” – (FBE) Here is option C.
– I’m going for the hands. Ahhh! It smells like peanuts. – (FBE) Big fans of this one?
– (hesitantly) Yeah. – I haven’t swallowed it.
– Are these my tupperware? I don’t know.
– It’s so good! – Oh! I know what this is!
I saw this on the kitchen counter. I saw this new pasta sauce
my mom got from Trader Joe’s. She got lemon Alfredo pasta sauce
from Trader Joe’s. I saw it on the counter.
This is 100% my mom’s. – Well, you did a good job, ma’am!
– Oh, god. – Lemon Alfredo sauce
from Trader Joe’s. Period. – Could I take this off?
‘Cause I’m really trying to grub up here.
– I like it a lot. My second favorite.
– I’m glad you like it. There’s plenty in the back.
– What? – We’re taking some to go.
– Ahhhh! – The first one was sweet, okay.
Then bleh, bad. Second one, pretty good.
I know it’s Noelle’s mom, so I’m not gonna say
anything bad about it. This one, it’s not the sauce
my mom usually makes, but Trader Joe’s is good, I guess.
– Listen, I think they were all good, but honestly…
– Period. – …I need take this off,
so I can start grubbin’ again. – (FBE) Which of those
do you think that your mother made between A, B, and C?
– B, B, B, B, B, B. – I think it’s A.
I know my mom is good at making pasta. – (FBE) Tida, why do you say B?
– Salty. – (FBE) Why does salty
mean it’s your mom’s? – Didn’t measure it correctly.
– (laughs) – Also, ’cause she knows I like salt.
– That’s a good answer. – B.
– C. – (FBE) Unfortunately, guys,
you are actually both wrong! – Ah!
– Mom, I’m so– what the?! – (FBE) For this first round,
unfortunately, neither of you get the point.
– What? – No, no, no, no, no.
– I’m so disappointed in you, Graham Cracker!
– Why? – (sighs) Mom. What are you doing?
– What are YOU doin’?! – (FBE) This is our dessert round.
– YAY! – (FBE) Here is option A. – Mmm! – (both moms laugh)
– Mmm. – Mmmm!
– Is this homemade? This tastes store bought.
I mean, whoever made it, yum. – This is a lot of whipped cream
on this or frosting. – Is that whipped cream?
No, that’s frost– Ugh. My mom’s on keto or something, so I don’t think she made this.
– Send this to the church! – Oh my gosh. It’s amazing.
– So, what do you think? – What’s Soph doing?
– She’s eating. – She’s enjoying it.
– I hear a lot of (lips smacking). – I don’t like it. I don’t like.
– Me neither. Ooh, I don’t know if I like this.
Send it to the church! We’ll pour some holy water
and get some frosting off that. – Is this a bundt cake?
My mom loves buying bundt cake. She’d never make it.
– (FBE) Do either of you think that your mother
could have made this one? – Yeah.
– She might have made it. – If it’s store-bought bundt cake,
it’s definitely my mom. – Listen, Sydney, you need to take
this back to the store if your mom made this
and tell them they did a horrible job. – Why?! Is that bad?!
– Get her her money back! My mom would’ve never put
this much frosting on this! You can come get the cakes now.
I’m done! – (FBE) Here is option B. – Is this it? It’s like– wow.
– I didn’t taste anything. – I am a cake connoisseur. It’s cake!
– All I got was frosting! – Mm! This is good.
– (laughs) – I like it.
– I’m confused. – You confused?
– (FBE) You’re confused? What– – These taste the same!
– These don’t taste the same! This one…
– (laughs) They do! – …is less sprinkly
and less frosting-y! – Did the other one have sprinkles?
– I think so. – I need a glass of milk.
– (FBE) Do either of you think that your mom could have made this?
– Yes. – No.
– It tastes like my mom’s baking. – Is this the bundt cake?
– Yeah, this is not my mom’s, ’cause it has a layer of frosting
on the inside. My mom bought a bundt cake.
There’s no frosting on the inside. – Uh-huh, sweetie.
– Is this frosting? – It has less frosting,
and I feel like there’s sprinkles, though.
– Yeah, ’cause my mom did buy a confetti cake earlier this week.
– Eww! Did she buy a confetti cake?! – (Ramona) Did you
buy a confetti– (laughs) – This could be my mother’s. – My mom did not make
no frosting cake. – I think the sugar’s starting to…
– (FBE) The sugar’s kicking in at this point?
– Maybe. – I don’t know.
– (FBE) What makes you say that? – I don’t know. I think you’re wrong.
– (Y laughs) – I think you’re wrong
about that. – (FBE) All right. Hang on,
we got one more dessert for you, but I’m definitely not gonna
let you eat as much. – Awww!
– (FBE) Here is option C. – It has sprinkles!
– “It has wrinkles.” – Sprinkles. – I said “sprinkles.” (chuckles)
– It has wrinkles. Mmm. It tastes so sprinkles.
– Did I even get anything? – Mmm, my mama made this!
– (laughs) – Your mom made this?
– Mm-hmm! – That’s int–
I don’t think I like it. I don’t really like cake
that much actually. I just don’t like a lot of frosting.
– (gasps) Did you say you didn’t like cake?!
I didn’t hear her say she didn’t like cake.
What I heard her say is “I LOVE cake.”
– (FBE) Which do you think was made by your mother?
– B. – A.
– B. – C.
– (FBE) You are once again both wrong! – Ahhhh!
– Wow! – Uh-uh-uh.
– Dang it. – What the heck?!
– What?! – They were all not good. – They were all disturbing.
– They all were the same! They all tasted exactly the same!
– They were disturbing. – There’s a scheme going on.
– I’m shocked that she can’t tell which one I made.
– You’re not shocked! They all tasted the–
I can tell. You’re like… – (moms laugh)
– (FBE) Well, we’ve got a thrilling 0 to 0 game
on our hands here going into the final round. – Yay!
– Noelle, we got this. Noelle, I believe in us.
High five, Noelle. – Okay. Oh!
– Oh, that’s good! – (FBE) Well, in this final round,
we’ve got for you three different dishes.
We asked your mom to prepare the dish that she
considers her favorite. So, we’re gonna have you guess
what that is. So, here is option A.
– (Tida) Oh, god. What is this? – (FBE) I’ll give you a hint
and tell you this is a type of pizza, so you can just eat it
like you would a pizza. – It’s so hard. – God. I feel like
this is FBE’s. – How could this be
my mom’s favorite dish? She doesn’t order
Papa John’s like this. – (moms laughs)
– I don’t like thin crust. – Did I get two slices?
Who cares? – What is that? Ew. (gags)
– (FBE) Ew? – Ew?!
– (gags and coughs) It’s so bad.
– It’s really good pizza. – Yeah.
– (Y) Good job, Soph. – How is it real good?
It’s hard. – (FBE) Sophie, you’re really
not a fan of this one. – I love it.
What are you talking about? – (FBE) Do either of you
think that this could be your mother’s favorite dish? – No.
– Definitely not. My mom wouldn’t make this.
– My mom doesn’t like flat bread. – I don’t know!
– No! This is horrible!
– No! – If we had ate out and got this,
she would’ve told me the man, “Excuse me, ma’am,
can you come take this away?” And I would’ve,
’cause it’s hard as a brick! – It’s like some sort of
like bad, like, pesto? I think it’s like pesto.
– I bet, Sydney, if we took off our blindfolds,
it would’ve looked moldy and nasty and wrinkled and ugh!
– (gags repeatedly) – (FBE) Remember, you might be
insulting your mother right now. – Who cares?! This is horrible!
– (Sydney laughs) – (FBE) Here is your next dish.
– (Y) Mm-mm-mm. – Ew. This feels weird.
– It smells like a corn dog. Oh, god. What is this?
Is this an octopus? – (gags)
– Come on. You’re– – I gagged!
– You didn’t even bite it. – It’s spicy.
It’s chewy. It’s spicy. It’s weird.
– What is this? I’m scared. – (spits)
– What is it? – Now, now, children,
this tastes horrible. – It’s like calamari
but squishy and wah! – It’s horrible.
– That was disgusting. Mom, what are you eating?
– Give me the throw up bucket, ’cause I just tasted B-U-T! Okay?
– B-U-T-T. No, two Ts. – (FBE) Well, between this
and the last thing, one of your moms made this.
Do either of you think that this could be something
your mom enjoys? – No.
– Nope. – Mom, if you made one of those,
I’m so disappointed. – I know! I’m disappointed
in both you moms! (fake cries) You poisoned us! I’m traumatized!
– (FBE) Here’s a tasty one. This is some toast
with a little something extra on it. – Is that jam? (gags)
– Yeah, it’s not jam. It tastes gross.
– (gags) – Ooh, this tastes like medicine!
– Is this Vegemite or something? My mom would never eat Vegemite.
Mom, which one are you eating? These are so bad!
– (FBE) So, if your mom made this, what would you say to her
about her cooking? – I would say to her…
– You suck. – (moms laugh)
– I know in my brain this is disgusting.
– What is it, Noelle? What’s the matter?
– It’s disgusting. I’m disappointed in all of y’all!
– (FBE) So, in this final round, between A, B, and C–
this is for the win– which do you think
was made by your mother? – A.
– (unsure) B. – A. Gut feeling.
– C. – (FBE) Both of you
got it wrong again. – We lost together!
– Thank you! Thank you! – We lost together!
– Yes! – Both got it wrong? Who cares!
That was disgusting! – (FBE) All right, guys.
You could take your blindfolds off, because we have a confession to make.
– What? – (FBE) This episode is actually
going to be released on April Fool’s Day.
– (moms laugh) – So, no, your mom did not make
any of these dishes. We pranked you. – Let me throw this at you!
– I knew it! I knew it! I’m literally so smart!
– (FBE) Let me tell you what you just ate,
because you were partially right. So, in the first round,
we gave you pasta that was covered in sugar, then pasta covered in salt,
and then you were eating pickle juice and Alfredo sauce.
– Mm, that was good! – (FBE) In the second round,
we gave you guys cake. It was the exact same cake
all three times. – Yes! We knew it!
They all had sprinkles on the side! – I lit– I–!
– All the cakes were the same, Noelle. – You know what? I am done.
– (FBE) You guys found little nuances between them.
You guys were like, “No, this one is more of this
and more of that.” – More of a bundt–
the bundt cake. – (FBE) Yeah, “This one–
no, the first one was a bundt cake.
This one has icing.” – I know. Bundt cake–
I figured it out in the end. – (FBE) And then, in the final round,
what you got was a blue cheese and anchovy pizza.
What you were trying in that second round
was oysters. And then, finally,
you had wheat toast with Vegemite. – (gasps) Vegemite? No!
– I’m disturbed at all of you guys. – That’s so rude.
That’s just plain rude. – My taste buds are dead
because of you. – Your tummies should be
nice and full now. – No.
– Oh, yeah. – This was a horrifying experiment. – Thanks for watching
Guess Your Mother’s Cooking… – On the React Channel.
– (chuckles) – Subscribe!
– We have new shows for you every week.
– (both) Happy April Fool’s Day! – Hey, guys. Ethan here
from the React Channel. Thank you so much
for watching this special episode of Guess Your Mother’s Cooking.
And if you wanna see more episodes of Guess Your Mother’s Cooking,
be sure to click on some of those down below!
(exciting trumpet music) – Hello, Internet, and welcome to “The Try Guys Mystery Box Challenge” with special guest, social distancing. – Our partners have a few minutes to go through our …
(exciting trumpet music)
– Hello, Internet, and welcome to “The Try Guys Mystery Box Challenge” with special guest, social distancing. – Our partners have a
few minutes to go through our kitchen and pick a few items that we, then, have to incorporate and highlight in a meal that we cook for them. – Ariel has picked out
a bunch of ingredients in this bag, I’m gonna open them up, and then I’m gonna have
one hour to make a dish. – It’s like “Chopped”,
but it’s definitely not. (laughing) – We are all filming from
our cellphones at home, I really (beep) hate
vlogging, why am I talking to no one in my hand, I need
a stage, I need theater. So I’ve spent about an hour
figuring out how to put up two cellphones in the
kitchen so it looks like there’s an actual crew here,
but there really isn’t. I’m going (beep) crazy, it’s all right. There’s very little production oversight, so we’re filming this the way that we want to by ourselves, and then some editor is gonna put it together
and see if it works. – We’re having fun,
how are you doing, Wes? (Wes coughs) Good, good. (energetic rock music) (exciting trumpet music)
– That’s right, all the Try Guys are at home, being responsible during this pandemic. – Feel like we’re all kinda
doing this every single day. Every day I come into the
kitchen, and I look at what we have and I go, “What
the (beep) can I make?” – Becky, you’re going to take this now, and you’re gonna pick out some
things that I have to use, and I’m gonna go in the other room. – I’m the star now. – Okay, Maggie, I’m gonna, oh, sorry. I didn’t tell you I was filming. – I know, it’s okay. – I’m gonna hand off the camera to you, you’re gonna pick what I cook with. – Let’s go through the pantry. Do I flip the camera,
Zach, how do I do this? – Matt, Matt, come out on the stage, yay! – I made you a Campari spritz. – Oh, thank you. – Cheers. – We’re getting drunk. – Who told you to dress like that? – You. – That’s right, because if you’re driving a luxury vehicle, you gotta show it off. – [Ariel] So my goal with
this is to give him things that are challenging but not inedible. – So pantry-wise, let’s
see, we got: northern, green beans, cut green
beans, diced green chiles. – Could either give him fish sticks. I could give him a vegan frozen thing. – I guess I should just
give him something easy, so something like kimchi, those
are flavors that he knows. – But I’ve also included tuna and seaweed. Knowing Ned, he is going to
see these and immediately think sushi, which I
think will be a disaster. – Made in Peru, hey, like my parents. Let’s give him a challenge item, so I’m gonna give him the green chiles. – I know, we eat mostly
vegetarian at home, so I got some vegan
sausage, Eugene hates this, that’s really gonna throw him for a loop. – We could add some sweetness and toss an apple in or
an almond chocolate bar. – How would you describe
how we cook at home? Do I cook well, how often do I cook? Am I the best boyfriend ever? – Eugene doesn’t cook. – You’re usually the one who cooks. – I’m always the one that cooks. See, the pandemic is bringing
out your domestic side, you were cleaning toilets,
and now you’re cooking. – So you like the pandemic. – No, I like who you are in the pandemic. – Okay, so I am back,
Becky’s picked out my items, you’re too short for this camera. – Let’s open up this mystery box. I have no idea what you
chose for me, Ariel. – What would I make with
this, I have no idea. – Okay, I’m gonna open my box. Ready to see what’s inside my box. – Three, two, one! – What is this? – You can cook with that, I know you can. – Okay, so one item is very bizarre. The other two are normal,
let’s flip this around. – Yay, you did this for me, huh? – Yes, because you’re Korean
and you like kimchi every day. – Yes, we have some cherry tomatoes, orzo, uh-oh, a whole green bean, raisins, nice. (Wes squeals) Apricots, and cashews. – Turkey bacon, okay, so I can make eggs. Artichoke hearts, hey,
it’s from Peru like you. – That’s what I said (laughs), like me. – Sweet potato, we have
to get rid of these. We have been eating so much sweet potato. – Potatoes, cheddar cheese. – Cheese, everyone loves cheese. Add it to anything, it tastes better. – Sausage! – These are your favorite vegan sausages. – No! – ‘Cause I know you love these so much. (beep) – I hate this vegan sausage. – [Kieth] Two nice-sized salmon pieces. A nice Kieth size, a nice Becky size. What is this, oh, this is
the pickled ginger cabbage that’s leftover from
Tokyo Fried Chicken Co. I do like that, that’s actually pretty, I feel like those will go
well together just fine, but this, this milk chocolate,
blech, with almonds. I have no, what am I gonna do? Create a glaze, that sounds disgusting. – Leftover bread, one apple,
(laughs) my God, one zucchini. (laughing) And sea salt, oh, no,
and tuna fish, oh, no. Oh, no, oh, no (laughs).
– Apple! – Diced green chiles,
no, I didn’t buy these. – I like spicy, so
hopefully, you can come up with something good, like sweet potato and green chiles sound very odd together. So do artichokes, but you’ll do great! – But see, it’s Italian flavor,
so you’re gonna like it. – ‘Cause you’re Italian. – Yeah.
– Can you say something to the audience in Italian? (speaks in foreign language) Oh, that sounds romantic,
what does that mean? – Yeah, so nice. – What does it mean? – No, you’ll have to look it up. – Tell me what it means. – They do this on cooking
shows, but with like real chefs. I have no idea.
– Raisins! – [Ariel] You want raisins, Wes? – You wanna eat the raisins, that would help me out a little bit, actually. (Ariel laughs) – Okay, well, now, it’s
time to start cooking. I can still see you, Matt, you’re like lurking in the background in this shot. – I’m watching you. – No, you can’t watch me. Go somewhere else.
– Watch you fail. – Go screw with the dogs. – Watch you fail. – I’m not gonna fail, you’re
gonna love this, (beep) you. – What the fart am I gon’ make? – I don’t like standing
next to Matt in frame. I think these shirtless
apron looks was a bad idea. He’s too muscular, he made me look like a 11 year-old Asian girl. – [Kieth] Okay, so I’m gonna
figure out a game plan here, and pick some other ingredients
and then get started, but first, I’m just gonna go ahead and start thawing these,
’cause they gotta thaw. Okay, Becky, Becky
Habersberger (chuckles). What are you doing? You have to wait.
– I need a snack. – [Kieth] I’m making you dinner! – Okay, I actually have an idea. Okay, I don’t know if this
is cheating, but I have, in the past, made like a
spinach artichoke dip sandwich. So it’s spinach artichoke,
it’s basically like a vegan grilled cheese where you do
artichokes, and actually, I do think that this would
go really well with that. And then, what if I like
make it like a spinach artichoke BLT where I
put the bacon with it? I think that would be really good. Is what I’m saying making any sense? – [Kieth] My plan,
here, I think is to make a little Asian salmon
over rice sorta thing. So I’m gonna cut up the carrot and get the carrot and the mushrooms and the cabbage to all saute
together with the rice, so kinda making a fried
rice situation there. – Okay, orzo, I’ve never
actually made orzo, but it’s still pasta, so I’m
pretty sure you just boil it. – Pasta! – That’s easy, and I’ll do something with like croutons or breadcrumbs. – No! – No? – I feel like the
potatoes should be a base, and I do (beep) love potatoes,
if you don’t like potatoes, what the (beep) is wrong with you? – So I have been putting together a plan, and I have a couple of ideas, all right. (popping) (chuckles) Wes is popping bubble wrap. We got a package in the
mail today, and Wes has been popping bubble wrap; it’s very exciting. This seaweed has really got me thinking. One of my other favorite foods is sushi. (Wes laughs)
So I’m gonna take some of my orzo and try and make it into like a sort of like, like Italian sushi rice. – [Kieth] And the chocolate bar. Maybe I could get the almonds
out of the chocolate bar. I guess I could melt
down the chocolate bar, take out the almonds, cut up the almonds. And maybe I’ll take like just a little, like a tiny bit of the
chocolate and mix it with the ponzu and mix
it with like some other, like soy sauce and stuff like that, see if I can’t make a sweet
and spicy glaze for the salmon. And just use a little chocolate, so it’s just getting a
little bit of that sweetness. – And then, for the main course, Ariel doesn’t eat red meat or pork, so hopefully, these will
be like savory Italian meatballs that she can
eat because they’re tuna. That, to me, sounds like the
grossest part of the dish, ’cause tuna and peanut butter
is like ew, but I don’t know. Maybe if there’s enough
spices, it’ll work out. – I don’t know what to do
with this, what if I do, can I make sweet potato fries? – [Maggie] Yeah, but they’re already kind of mashed, I don’t
know how you’d do it. – That’s the plan, I’m making a sandwich with a side of sweet potato fries, and I’m gonna reform
the sweet potato fries, and I’m going to try and fry them. – I know what I’m gonna do. I immediately think when I
see kimchi one of my favorite Korean dishes is kimchi
(speaks in foreign language), which is like a pancake
that they make with kimchi. Maybe if I do a riff
on that with potatoes, which is more the latke territory, more Zach’s people’s territory. So we’re getting a little
bit of Zach’s people, little bit of my people,
and a little bit of white people for Ned and Kieth, it’s
the perfect Try Guys dish. – [Kieth] ‘Kay, I got my station set up. I’m gonna do some cutting
and stuff over here. I’ve got the pan for the rice,
I’ve got my double boiler. Let’s get that started like that. That’s gonna get this water
nice and hot under there. And then, we’re gonna put
the chocolate in there, melt it down and try to
get all the nuts out. – Okay, so while my water is boiling, I’m going to start
creating the breadcrumbs. – I’m gonna wash these bad boys. You know while you’re washing potatoes, wash your goddamn hands, babe. – I will say making meatballs is one of my favorite things to do. I’ve never tried making tuna meatballs, but I think Ariel might actually like it. Wes, we’re gonna make breadcrumbs. So I’m putting the breadcrumbs,
I’m putting the bread, and turning it into breadcrumbs, yeah, that’s right, cover your ears, ready? – [Kieth] Oh, you can
kinda see the almonds. I’ve never looked at the under side of this kind of chocolate bar. – Look at this: breadcrumbs. Yum! – Look at this chocolate bar, we got, you can see where the almonds are. We’re gonna throw this in the boiler. (haunting, dissonant music) What are olives doing in my refrigerator? – [Maggie] Olives are delicious,
green olives are delicious! – Not going in my meal,
thank you very much! (upbeat, funky music)
– You know, people are a lot like
onions, they’ve got layers. That’s a Shrek reference. – So my plan with the sweet potatoes, let’s get a little weird, is I’m gonna try and mush them together. Oh, shit, do we have all-purpose flour. Okay, so what I’m gonna do is I’m gonna mush these together,
and I’m gonna coat ’em in all-purpose flour, and
I’m gonna try and fry them. And if that doesn’t work,
then maybe I’ll just make like little sweet potato latkes. – [Maggie] I think you should
make the latkes for sure. – You don’t think the
french fries are gonna work. – (sighs) This is so stupid. Ow, (beep) I cut myself, oh, well. – You’re telling me that I
can’t just like (laughs). – [Maggie] Zach, no, not
a chance, not a chance. – I really do not want
to great the onions, because that’s gonna take for (beep) ever. Kudos to all the Jewish
chefs out there who are spending hours grating
potatoes for latkes. I did not know that was a thing. – That looks like a french fry to me! – [Maggie] Do not dishonor
the sweet potato fries. – I think that’ll work! – Does that look too, hmm. – [Keith] Okay, check this
out, we got chocolate. Now, I didn’t think this
was gonna happen so fast. It’s almost all done, so
what I’m gonna do is take just a little bit of
this chocolate right here and put it into this little bowl, start mixing it with some other things. – Trying to cut these nice and even. I don’t even know if
zucchini is very good raw. – [Ariel] It’s not. – Doesn’t taste good at all. – [Keith] Better go
ahead and mix some other shit into it just so it doesn’t solidify. I’m gonna put this ponzu in here. God, it’s so hard to film and do this. Okay, let’s put this in
here, we’re gonna add some soy sauce in here eventually,
that smells crazy already, that’s for sure, that’s smells crazy. – Step one, turkey bacon, complete. We’re just gonna take these
little babies outta the hot tub, lay ’em gently on the
paper, and then we’re gonna gently tuck them into bed,
goodnight, turkey bacons. – Potatoes and onions are done. Now, it’s telling me that I
need to make a cheesecloth tourniquet and squeeze the
liquid from the potato and onion, (beep) that, what the (beep) is the, oh. Seems like we need to get the moisture out of this for the perfect latke. This is a Korea meets Italy meets Jewish cuisine type situation,
so I don’t wanna do that. It’s gonna take for (beep) ever, but I also don’t want my latkes to be wet. Okay, we’re gonna start
with the vegan mayo. I’m gonna do about like a– (clattering) Oh, no! Okay, let’s actually
start with this jalapeno and see if this is what I think it is. – Okay, the question is
should I add the kimchi to the mixture now or should
I add it as a topping? I am thoroughly in the camp
of adding flavor in earlier. I’m gonna take a good amount of kimchi, which I guess is basically just, you know, spiced pickled cabbage from Korea. – How are you guys doing in your home? Have you been cooking any
exciting, weird things? Why don’t you text us some of the stuff that you’ve been cooking at
home at this number right, that one, that one right there, you know? Oh, ‘kay, this isn’t
exactly what I expected. Okay, so in here, oh, that’s
some serious chile action. (clattering) Oh, my God! – [Keith] Oh, hell yeah, this
is great, they’re totally out. Hell yeah, okay, I did it, I’m a chef. Look at that, look at that, guys, wow! – [Ned] This is my apple raisin mixture. I’m gonna use that for my cocktail. This is my boiling water,
this is going to be my tomato mixture once
the cocktail’s done. And now, it’s time to add the orzo. Okay, into the pot you go. – [Keith] Chop these down,
maybe put ’em into the rice or maybe just straight
on top of the salmon. Salmon is still thawing, that’s a concern. And this, I gotta, I don’t even have, do I even have, do I even
have like the regular spatula? Oh, this is a train wreck,
don’t look, don’t look at this. We’re about to move, we’re about to move. My goal here is to make
like a nice creamy, rich, tomatoey sauce with some zucchini. – [Ariel] Well, you’re doing great. – Thanks. What do you think so far, hun? – [Ariel] I don’t know what you’re making, but I think it’s gonna
be middling to good. – (laughs) Middling to good. – I will literally just eat eggs straight out of the shell, crack. So this is what I have,
I have the vegan sausage, I have the kimchi, I have the onion, and of course, the bottom, the potato. – [Ned] Gonna add some sugar into my apple mixture, yum, it looks delicious. (Wes shouts) Yeah, it’s really good. – Weird. – [Ned] It’s gonna be a little weird, but I think it’s gonna be good at the end. – So I think I need to
mix this until I basically create some sort of
moldable clumps, Jesus. Oh, I’m so sorry, Matt,
this is why I do not cook. I think these need to create patties that are, then, gonna be fried up. – Easy, simple, beautiful,
flawless CoverGirl. And now, we have a spicy mayo spread. – I’m just gonna let you guys
listen to this for a second. You like that, you like
that quarantine content? – Okay, so update, we have
the salmon, now, on this. Now, we try not to use
aluminum foil in this house, so I’m very nervous about
this, so I very, very, very lightly oiled the baking pan
that’s going in the broiler. I’m hoping that I will
be able to get it all off in one swoop and
not (beep) up the skin. I’ve got a little bit of garlic. Thing with garlic, you really
don’t wanna cook it too fast. It’ll burn, it’ll burn,
baby, so you don’t want that. I feel pretty good, also, pro
tip, clean as you go, baby. Things take time, often
you’re waiting around. Why don’t you clean something,
keep that sink going? See, I’ve already made such a mess, but at least I cleaned up some of it. – Almond butter, do you
wanna try some almond butter. – No. – Oh, orzo’s done. Ooh, yeah, then you’re
supposed to add this like, it’s vinegar, I think
it’s vinegar and sugar. – Artichoke hearts. Oh, God. – Oh, no, oh, my God. Oh, no, my orzo sushi rice isn’t sticky at all, there must be a reason why they do sushi rice and not orzo. – (grunts) That’s really on there. Hey, Maggie, can you try and open this. – I’ll try using like this to create the latke pancake form
and then fry ’em up. Hopefully, they get golden,
hopefully, they sizzle and pop. And then, basically, 90% of the way there. – [Maggie] Oh, my goodness. – Oh, my God. Oh, my God! – I guess I need more
orzo, I think the only answer is more orzo, we need more orzo! – [Maggie] Pro tip, if you can’t open cans, use a kitchen glove. – Oh, my God. It’s really on there. Boo, you’re so strong,
I loosened it for you. – A little nervous, ’cause I got a lotta things going on at once, and I don’t wanna overcook the carrots, ’cause
Becky doesn’t like that. I still think I’m gonna get the salmon mostly done before I put on the glaze. I just worry about this chocolate-based glaze burning, but I
think it’s pretty good. I’m gonna have, let’s have
a taste, let’s have a taste. – [Ned] Meatballs, ooh, okay,
they’re a little bit brown. That’s nice, all right,
now, I just need to mix my meatballs into my sauce
and then make my cocktail. – Actually, that’s delicious,
ooh, and a little secret heat on the end, holy shit,
chocolate’s really good. – I just found we have some secret truffle salt in the spice drawer, so I’m gonna put that in the pasta sauce, and maybe it’ll give it that
extra little like (smacks). – Does this look like food,
does it look like food? It smells pretty (beep) good, though. I’m not gonna lie, this is the most effort I’ve put into any food ever in my life. – This is what everybody’s
broiler looks like right, just a confusing pan that
just is abandoned there. Oh, look, something’s smoking
from the last time I cooked. Feeling good, feeling a little nervous, but mostly feeling good. – [Ned] All right, we’ve got our green beans added to the
toasted nuts and almonds. Of course, a little bit of
butter never hurt no one. – Oh, that doesn’t look half bad. I’m a chef, am I a chef? Am I a chef? – Artichoke hearts, this part’s probably not that interesting, huh? So what else have you guys
been up to, have you read any good books lately, maybe
cultivated a new hobby? I hope you’re staying inside and taking this seriously, or else what the (beep) are the rest of us doing, stay inside! – All right, so these are
my fried Korean latkes. And I’m going to go ahead
just to give them some extra time to cook, I’m
gonna put them into the oven. (humming) – My sushi orzo is still
really just like, look at this, it is just slipping all
around, not congealing at all, so I’m putting some of
it on a paper towel, and I’m gonna try and
suck out all the moisture, and then maybe it’ll be sticky. I’m a little behind, I gotta catch up. – I texted Keith a picture
of the sweet potato, and he’s like, “What if you make fries?” and I’m like, well, they’re already mushy. He’s like, “What if you
make latkes for Passover?” That’s what I’m doing! – [Keith] It’s been literally
minutes and the salmon is already getting there,
so it’s time to glaze. Let’s bring this bad
boy up and do this shit. (Zach laughs) – It’s perfect, just as my ancestors made eons ago, I, too, have
made the perfect latke. – [Keith] Put it up here, quickly glaze, and then we turn it, okay,
okay, okay, okay, okay, okay. – [Zach] I’m so sorry to all of our Jewish fans, I have let you down. – [Eugene] Wow, look at that. Those look beautiful, look at that. – [Keith] I may have to do
this without the camera, or unless I can wedge
it into this (laughs). I’ve just been wedging things, I can’t. No, it won’t, no, it won’t stay there. Okay, it’s not gonna stay
there, okay, just wait. – Okay, pretty much
everything is in process. It’s now time for the final challenge. That is to make my little sushi rolls. As you may recall, I put a
paper towel on the sushi rice to try and make it
stickier, and let’s see. Well, it is stickier, it’s
sticking to the paper towel. – [Keith] Okay, I have thrown the glaze. It’s very thin, it’s
thinner than I thought. Spilled it, glaze, a lot of the glaze, has gotten onto the pan,
okay, so a lot of glaze is next to the salmon, so
we’ll see how that goes. – Now, the real question
is will I successfully be able to get this stuff to stick? I’m gonna need a little water, all right. Got a little tiny sushi roll thing. I got some orzo, this is
the wackiest thing ever. It is, it does feel stickier
now that it’s all dry. Oh, my God, is this
actually going to work? – [Zach] Are you eating a snack? – I’m hungry (laughs). – ‘Kay, roll it, roll it, roll it. Come on, oh, my God,
it’s getting everywhere. – [Eugene] I’m just gonna top some of these with a healthy dose of… Oops (beep), well, now, the
oven is covered in cheese. Oh, well, Matt’s gonna kill me for that. – Okay, now, it’s time
to put it all together. I’m gonna spread the
spicy mayo over the bread, add the artichoke heart
and spinach concoction, and then add the bacon. – We’re in the final stretch here. I’ve got everything going,
but this needs some seasoning. Soy sauce, bam, bam, bam,
bam, yeah, that’s going good. Uh-oh, uh-oh, uh-oh, rice down. – [Maggie] I know like
no one can smell this, but it actually does smell
very good, did you toast these? – No, not yet, I’m gonna
do it on the stove top. Now, we put these on the
stove top over medium heat. And I put these on the stove top, and I press, and let heat do it’s thing. Now, we’re gonna cook these
for like two, three minutes, so if you wanna cut to
somebody else like (beep) up, and then cut back to me doing
awesome, you should that. – Oh, no, it’s falling apart, well, I definitely have orzo
falling apart everywhere. Oh, no, this one totally
fell apart (groans). – [Keith] Wash as you go and,
also, moving on right now, because I’m very stressed, okay. Aw, now, I have to wash my hands. (hums) Salmon is confusing, oh, yeah. There’s a lot of burning
happening, but not the salmon, just the glaze on the pan,
okay, needs a little more time. The chocolate, let me tell you
what, I’m a little worried. The chocolate smell, very
there, can smell the chocolate. – [Ned] And there’s my
little zucchini sushi roll. Let’s check it out, oh, that’s a thing. I don’t know if it’ll taste
good, but it’s a thing. – Ooh, yeah, that’s a thing, yummy, yum. – Mmn, these actually smell delicious. – All right, it’s cocktail time! Got some sake, some gin, I’ve got our lovely sugar and apple mixture. All right, I’m gonna strain
my apple sugar mixture. – [Keith] Okay, I just opened this up to see how we’re doing, steel fork test, you turn it, it flakes apart. It’s done, it’s done, it’s
done, get it out of there. – All right, so voila, I
have completed my dish. I only have one judge that
will judge me, and that’s God. No, it’s not God, it’s
Matt, Matt, you ready? – [Keith] This, think she’s
gonna be happy with it. It’s pretty nice, let’s
get this outta the way. Let’s not see that I
spilled rice on the table. She just cleaned the
table, Becky, Becky, Becky! – [Becky] What? – [Keith] It’s time. – (mimics whoosh) Bon appetit, so Maggie, for your lunch we have a
spinach artichoke turkey bacon sandwich with a side
of sweet potato latkes. – These are latkes? – [Ned] Okay, so you can open your eyes. – Wow! – Ariel, I present to you zucchini and spicy tuna orzo sushi, this is gin, sake, and apple and raisin
infused sugar syrup. – This looks really good! No feet on the table. – [Ned] No. – And three, two, one, look. – Oh, these actually look pretty good. – [Eugene] What do they look like? – [Matt] They look like latkes. – That’s right, I made, I call these my vegetarian latkoreas. – Ha, ha. – [Eugene] Get it? – Whoa, did you put
chocolate on the salmon? – [Keith] Yes, but only the
teensiest bit, I made a sauce. Why don’t you get yourself
a fork and try it? – I’ll get a mushroom,
ah, the pickled cabbage. – Cheers, darling. – [Ariel] Cheers. – Cheers. – Oh, it’s delicious, so how am I supposed to eat this, just fingers? – [Ned] Yes. (drumroll) (Wes hums) (Ariel hums) – And go. – It’s not bad. (triumphant music) – All right! – Mmn, it’s good, it’s really good. – Yeah. – A great blend of flavors, doesn’t even taste like anything bizarre
in there, I like it. – [Zach] I do, too. – It’s really good. – [Zach] This is delicious. – Mmn, pretty good. – Pretty good? – Mm-hmm.
– You’re lying. Was this a good, were
you expecting latkes? – [Matt] No. – So I was creative, you’re still eating. – Your creativity was like
through the roof on this one, ’cause I did give you a
pretty challenging chile, and it doesn’t even stick
out like a sore thumb. I was a little lost on like,
‘ey, I’m still giving notes! – [Ned] This is a tuna meatball. – This is really good. – Yay!
– This is really, really good. – Yay, yay, does it taste like a meatball? – Yeah, it tastes like
kind of a salty meatball. I like the texture, though, I think that the bread did good things for you. They’re like weirdly delicious. They’re like, we should make
that all the time actually. – Like what if people made tuna
meatballs, they’re so good. – [Keith] Describe to me the flavors. (Becky humming pensively) What do you think, what’s not working? (dark, dramatic music)
– It’s a little bland. – [Keith] Bland! – I think it maybe needs salt. – [Keith] Salt! – Try the salmon by
itself just with the glaze just to get an idea of what
the salmon itself tastes like. – It just tastes like salmon. – [Keith] Doesn’t taste
like the glaze at all? – Nothing is coming through. – [Keith] How, look at it, though. Look at it.
– (laughs) I know. – [Keith] But look at
it, it’s got nuts on it. The nuts came from the chocolate bar. – Good, now, you can
cook the next two weeks. – (laughs) No-no-no-no.
(drowned out) No-no-no, what a great time. Eugene had to cook once in his life, never has to do it again,
never again, and that is– – I’m gonna give you a
mystery box every day. – No, this was great, this was
a great challenge just for– – Every day in quarantine,
Eugene’s gonna get a mystery box challenge.
– Eugene’s never gonna have to cook again. – You’re right. This tastes like salmon.
– See. I told you.
– How is that possible? I think it’s good, I do think it needs a little more salt, but we can fix that. – [Becky] I didn’t think you
were gonna make something bad. – [Keith] But I thought
I’d make something better. – Oh, this helped. Helped.
– Oh, yeah. – That’s it from us on
quarantine week three. – Any of you out there watching, if you’ve got some
leftovers in your fridge, if you’re thinking maybe
you wanna do something nice for your family or significant other, try your hand at making a fun dish, get creative in the kitchen, take some of your leftovers,
make something new. – Am I the best meal you’ve had today? – Yeah, I mean, I am very, very hungry. This took like a very long time. (shushes) – Yay, I got a kiss, whoo, I got a kiss, that means I won first place. – [Becky] First place. – [Keith] First place (mimics munching)! (energetic rock music) – I think half the time I’m around him, I just make fun of him, you know? Just gotta bring him down multiple pegs. That’s how I like my relationships, just constantly degrading
the other person’s self-esteem until they do what you want.
Oftentimes life leaves us on different paths but sometimes those paths cross and it rarely go smoothly! Uh-oh nothing like a chocolate bar to put a real friendship to the test. …
Oftentimes life leaves us on different
paths but sometimes those paths cross and it rarely go smoothly! Uh-oh
nothing like a chocolate bar to put a real friendship to the test.
Oh it’s on! Come on I have such a craving for sweets! Yeah but I didn’t even have
time you into lunch today well that’s not my problem is it come on please
Kevin nope it’s mine guess I’ll just have to eat you oh my stars what has
happened to sweet Vicky and kind Kevin’s friendship there’s got to be a way to
resolve this horrible fight well if they’re willing to let chocolate ruin
their relationship perhaps they deserve to learn a little lesson let’s teach
these greedy little youngsters a valuable lesson shall we I’ll get you
back for that bit huh whoa where am I is that a giant candy over there
sweet what the heck just happened yeah how on earth did I get here Vicky okay
what the heck is going on you two have been very naughty so I’ve decided to
punish you with this let’s see what we’re dealing with here chocolate snails
well hey those look pretty good let’s give one a try shall we pretty good so
what are you waiting for hello anybody in there come on Kevin the
suspense is killing us just open it already Rose that’s gotta be the biggest
luck I’ve ever seen hey Rick wanna meet my new friend cheese
is that a slug on steroids Kevin don’t even think about it no Kevin please I’m
a good person I don’t deserve this Vickie don’t make any sudden movements
that slug is gonna eat your face somebody get this slimy thing off me it’s about time I spice these challenges
up don’t you say aa little chocolate cheese don’t think you’re gonna get that
stinky cheese smell from these keV yes definitely chocolate give yours a whiff
Vickie oh man are these things made from gym socks they smell absolutely
disgusting hey keV have I told you your hair looks amazing today thanks bro well looks like these nails
aren’t going anywhere I’d better get my day started then now if you can pick up
the dark twist paste almost got it sure picking up the thing was hard but
screwing up that cap is a whole other ballgame the key is getting your
fingertips to the cap without the nails getting the way wow you’ve got a strong
bite there Kevin and you haven’t even picked up a toothbrush yet Oh clever now
I just have to hold onto this long enough to put toothpaste on it no I was
so close just put the toothpaste straight in your
mouth whatever and maybe skip flossing for today
huh it’s finally lunchtime it’s already one o’clock now what are we’re cabinets
oh he’s here sorry I’m late it’s been a day oh great and on open
soda this shouldn’t be too hard right oh my gosh I broke a nail that looks awful
yikes that’s bad didn’t anyone tell you to never open a soda with long nails
like that looks like Kevin could use an emergency trip to the salon Wow some
fresh delicious sushi should cheer me up this lunch is getting better all right
Wow Amy Chows down at record speed Kevin is still struggling to get started oh
man do you think they have works here I can’t even hold them in my hands for two
seconds let alone eat with them wait a second perhaps the answer was right
under my nose all alone going in whether you grab it or stub it the
mission is clear get the sushi into your mouth as fast as
possible and another piece is ready on deck maybe these sales aren’t so bad
after all who knew you could have your very own set of finger chopsticks on
hand at all times whoa that stuff can’t get in your mouth
fast enough can it oh is that really necessary who knows what other nasty
particles are under those things Jess Jess she’s not on the countertops why does she like sitting up there so
much movie night is officially in full effect des c’mere is that really necessary hey watch where
you put those hands girl ever wonder why cats insist on climbing all over you for
no reason at all there we go okay next time you can just
walk over to your seat like the rest of us oh hey Vicki I’m kind of hanging out
in here right now but I can hang out over there I guess could you move any
slower what the heck look at this mess how could one cat a person do all this
yes Oh is she talking to me I’ll just hide under here till Tuesday hey Vicki
you in there hello that’s weird I could have sworn she was
in there Vicki open the door come on oh it’s just you come on in no seriously
come in I don’t wanna I like it out here fine hey Vicki I changed my mind
I want to come in now Vicki and even though I was cold I was like no I don’t
need a jacket but he totally let me wear a sweatshirt it is so sweet looks like someone forgot to bring their
phone I wonder how far she’d notice if I was gone I’m back that’s weird
I could have sworn I left my phone right here she totally fell for it man am i
smooth whoa how does she know I’m hiding here maybe she didn’t even see me
what okay definitely saw me oh man what do I do
yeah come on it was just a prank why do you have to be so creepy like
that hey guys I’m home let’s see did I get any texts I said we’d meet at 4:30
not 3:00 hey where’s Jess I totally left the front door open
there she goes don’t be too worried she always comes back oh man is that morning already
well I better get up and start my day Wendell does just know Bella is about to
make her day a lot more interesting let’s see here what’s the first thing
just is going to do when she comes back in here yes I’m going to take away all
of Josh’s clothes and force her to wear something a little less comfortable
wait is that quick get rid of that pile of clothes
Bella ah man that shower felt great where are all my clothes and how did
this giant thing get in here unless you’re willing to go to work naked it
looks like you’ll be dressing like a sumo wrestler for the day Jess you are
dopes nipples are eunuch Grande nice choice with one good song a boring sweep
quickly turns into an exciting sidestep seriously just I’m trying to read here
there’s no way I can concentrate with her bopping around like this you win I’m
going to my room whoa there’s two of them that’s a whole
lot of sumo for this room it doesn’t matter your size you’re never too big to
move to the beat party on you crazy kids
It’s time for Food Snot you can’t get Mexican people to make french fries – that’s all there is to it. what would you eat instead of these if you could? …
It’s time for Food Snot you can’t get Mexican people to make
french fries – that’s all there is to it. what would you eat instead of these if you could? I’ll tell you…. So when I see just a fry without
anything on it – it goes to the back wall
You suck at cooking yeah, you totally suck We’re gonna start this sandwich by grabbing a chunk of medium cheddar Then you want to grab the cheese grater of your choice …
You suck at cooking yeah, you totally suck We’re gonna start this sandwich by grabbing a chunk of medium cheddar Then you want to grab the cheese grater of your choice and an ice cold measuring cup or bowl The M in medium cheddar stands for melty or maximum meltitude Don’t get long or short cheddar that stuff never melts properly and we’ll grate around 1 cup Then go ahead and whip that grater into the yard. and then you wanna grab that salami. We’re gonna chop this sala- Oh, right, and then you wanna grab that. No!! Can you, thank you! Now we’re gonna chop the salami so that when you bite into this sandwich You don’t cause a cheese squeeze by trying to rip the salami apart with your teeth It’s like having a toothpaste tube with no sides, which sucks unless your teeth are cylindrical. So we’re gonna let the knife do the chewing. And then we’ll grab a wild ocean pickle because they taste, Whoops!! Because they taste a lot better than wild tree pickles. And it should be around 3 pickle widths long, or medium-sized We’re gonna dice this so our sandwich has ubiquitous pickle-tude, then you want to grab some non-alcoholic Dijon mustard and we’ll put in around a teaspoon then we’ll grab some fresh hot sauce Put in a small squirt, now grab a naturally-occurring fangs-jangler and give that a good Wang jangle Whoops!!, now you want to take some fresh solar dried bread and well, we all know that bread is inherently evil It’s a necessary evil because without it your sandwich won’t have a floor or a ceiling. Now we’ll grab some farmed rainforest butter and spread that on one side of each slice of bread Now we’re gonna cook this low and slow by turning the stovetop on medium-low slowly. And get that first one into the pan. You can’t rush a grilled cheese. And it’s pan-fried not grilled. Congratulations. Your life is a lie. Now we’ll spread our chopped salami cheese mixture across that slice I’m a firm believer in not trying to get it all on the bread in the first place Just hock it in there then use a two prong system to fix it the first prong being your four prong fork and the second prong being your no prong spoon now if I was an interior designer using the colors of orange green and salami to decorate a room I’d say I’m probably unemployed and Nobody feels sad about it. Now just throw on the sandwich ceiling. Now you want to grab a nice flat Wangjang- Whoops You want to grab a nice? Whoop, that’s tiny Wang-jangler. I can never remember- Oh, there we go I really need to label these so we’ll just pretend it was rolling when I did the first flip you want to cook that until it’s golden brown and nice and melty, and we’re done now quick impression. Who am I? (chorus) It’s not techniclly a grilled-chese unless it’s only chese, bread and butter If you put anything else in it, it’s a melt, not a grilled cheese. (out of chorus) Correct. That’s an impression of a sad, sad, person. Also known as a bit of a purist Now my eyes are telling me I cooked this just a bit too long But my taste buds are telling my eyes to go f*** themselves because that sandwich is goddamn perfect!! 🎵Lay on the floor, then🎵 🎵Hack it to the ceiling🎵 🎵Take a bite🎵 🎵Such a good feeling🎵 🎵Better than a vegetable, don’t need peeling🎵 🎵Worshipping that sandwich, eat it while you’re kneeling🎵 🎵Throw your forks and knives in the trash!🎵 🎵Sandwiches don’t require tools like that!🎵 🎵If you wanna eat a steak🎵 🎵That was probably a bad decision to make🎵 🎵You should go and get ’em back🎵 🎵Of all of the foods you can hold in your hand🎵 🎵The sandwich is the one that’s way better than🎵 🎵Any other that fits in the grip of your fist as you🎵 🎵Stuff it into the hole above your chin, yeah🎵
Today’s special dish is Plants Vs Zombie Real Life. Are you ready with our awesome ASMR audio experience?
You suck at cooking yeah you totally suck. Today we’re making… *Multiple Voices* Guacamole We’re gonna use avocado and onion tomato lion cilantro salt. That’s it. No hot banana pepper rings. …
You suck at cooking yeah you totally suck. Today we’re making… *Multiple Voices* Guacamole We’re gonna use avocado and onion tomato lion cilantro salt. That’s it. No hot banana pepper rings. No bull Puckey We’re gonna use three of these muddy truckers. I’ll take the first one and just crack that open Then we’ll slice that apart and then hold the nail against your cutting board to pop out the pit another way to open an avocado Is to give it a good roll Then strip off that snake skin then use a standard sized avocado dip it you later which in one fell swoop Which in one slick flick which in one swift motion can effortlessly Dip it you late almost anything and then another way to approach this is to use the power of gravity and then you just want to oh I got one of those GMO avocados that has the cilantro built inside it If you don’t like cilantro, you’re a frigging human who is born with the genetic variant known as a single nucleotide Polymorphism which makes it taste like soap. You’re not fussy You’re just unlucky now make a pitch kebab and roast it over a piping hot stove element now Let’s get that fatty guac flesh into the bowl and we’ll take a lime We’ll squeeze a couple wedges onto that then use a four-pronged spoon to smash it all up I’ll add in a half teaspoon of salt which we’ll adjust later now Let’s chop that cilantro herbs also known as herbs are often more easily chopped by scrunching them into a ball first But this is messing with my claw grip So I’m gonna do this the old-fashioned way by asking my mom to do it for me, Mom fine Then we’ll take some white onion chop it a flap and chop We can also throw that on auto chop This doesn’t work. Well if your knife isn’t haunted I’ll throw most of that in but we’ll see how much it needs later then we’ll take a tomato and we’ll deceipt it So the guac doesn’t get soupy and chop it somewhat finely because I don’t like big chunks But you can put the tomato in a bowl for all I care now along with the lime You’ve got two hits of acid, which will make this taste more expansive. Now these things will put hair on your chest Especially if you dip them in glue, then dip them in hair then wipe them on your chest You can go with just a dash if you want But if you want more the spoon is your friend here to de-seed it then chop it to your preferred level of microscopic heat burst some people like to use the jalapeno egg nest But not me eggs are for chickens or come from them or whatever then we’ll take exactly 1 cup of raisins And pour that into your roommates pillowcase now we’ll just weighing jangle that together until it’s been thoroughly Wang janked if you want to speed things up a bit grab a set of Wang chucks you can do this at twice the speed in half the time with twice as much awkwardness and half the space Now we’ll just taste and adjust I’m gonna throw in another quarter teaspoon of salt here bringing it up to three-quarters of a teaspoon Total and I’m not even detecting the presence of onions. So that’s gonna go in now. We’ll just taste it again and If you bring this to a party and people try it I swear to god they’ll take one bite and say that could use more lime or I would have used lemon or this isn’t actually Authentic. I’d like bigger child. I would have made it a little less green Did you forget to put your dough in a bowl? My secret ingredient is publicist from pasta at my aunt Kathy. Where’s the hot really? Makes a guac that will blow these really needs raisins My god