– If you think you can’t have any fruit on the keto diet, you’re pretty much right. We typically think of fruits as a sweet snack item but technically, if it …
– If you think you can’t have any fruit on the keto diet, you’re pretty much right. We typically think of fruits as a sweet snack item but technically, if it …
– If you think you can’t have
any fruit on the keto diet, you’re pretty much right. We typically think of
fruits as a sweet snack item but technically, if it has a
seed, it’s considered a fruit. Whatever category you put these foods in, you can enjoy these nine
things on the keto diet. First, avocados. These are super low in
carb but high in fat. Another should be vegetables are tomatoes. A lot of people think
they’re full of sugar but actually, they’re super low in carb and high in vitamin C,
potassium, and folate. The next keto-friendly fruit, olives. We don’t typically view these as fruits but either way, they’re good for snacking. The next three items that are keto-friendly fruits are berries. Strawberries, blackberries,
and raspberries. Keto police, I do realize
that these do have carbs but everything in moderation, right? Next is coconut. It’s rich in healthy fat and
it’s in every keto recipe but obviously it’s not a snack fruit that you can just bite your teeth into. Finally, lemons and limes. Of course, the sweeter orange
would make the better snack but using lemon and lime juice is a great way to flavor foods and drinks, especially when it comes to
that low-carb vodka cocktail. There you have it, nine fruits that are
actually keto friendly. But you and I know there’s really only one that you’re gonna snack on. (upbeat music) (knife clanging)
This is your second cookbook. Yes. There’s a lot of pictures, family photos. A lot. A lot of sharing, a lot of– New dogs, new everything. OK, so– Babies. –what are …
This is your second cookbook. Yes. There’s a lot of
pictures, family photos. A lot. A lot of sharing, a lot of– New dogs, new everything. OK, so– Babies. –what are we making today? We’re making mushroom
nachos with crispy shallots. I know you’re pretty
healthy, so I pretend that these are very healthy. They’re not? First things first,
we have margaritas. All right. Because why not? Why not? Yeah. All right. Cheers. Great show. [APPLAUSE] Delicious. Oh, that is good. So we have some
mushrooms sauteing. [LAUGHTER] This is salty. I know. That’s why I moved the salt. Some butter and oil
with the shallots. We’re going to
just stir that up. You want me to do that? Yeah, you can do it. All right, you talk
about other stuff. Do you like to cook even? No, I don’t know how to cook. Really? No, but I can stir. The cool thing
about these nachos, actually, is it’s
on a baking sheet, so every little bite gets some
cheese, gets some mushroom. You don’t have that
wasted nacho space. So we just take this. We sprinkle it all over. Oh, there’s some herbs and
spices and stuff in it too. Just go online and
get the recipe. Yeah, that’s beautiful, Ellen. Just definitely
exactly like that. Oh. That’s perfect. We’re going to add some cheese. Is that what you meant? That’s exactly what I meant. Kind of, right? Does Portia cook? No. Oh my god. You guys are great
together then. [LAUGHTER] She cooks a little bit. Lots of extra cheese. Look at all this. I mean, why not, right? That’s too much cheese. Is it? I think. Is it ever? Lots of tomatoes. I believe in more of
everything on this. All right. It’s never too much. All right. The cookware is from
your line too, right? It is, yes. Look at this, you guys. I actually have it
two ways in the book. That’s beautiful. There is a meat option. Then we pop this under. I’m so scared that
something is– And then it looks like this. And then it looks like that. That’s beautiful. Oh, it’s so gorgeous. Look at it. That’s so good. Every single layer. [APPLAUSE] But you can do
this, like you said. You could do this with chicken. This is a 10-minute meal. Actually, it’s 15 minutes. You’re going to saute
for a little bit. Yeah, you can do
it with chicken. You can do it with
anything you want. All right. And then these are pretzels? What are these. These are my pretzels two ways. You can pick which
way you want to do it. But I have the dough
all premade here, and I want to see if
you can make a pretzel. Oh. All right. You just do whatever I do. Yeah. That’s pretty cool. OK, then you go like this. [LAUGHTER] Oh, I made it too long. Oh, dear. All right. This is the margarita. Do a little heart. Yeah A little twisty twist. OK. A little pinch. Don’t you ever pass
by Auntie Anne’s? Do you go to the mall? No. [LAUGHTER] When was the last time
you were at a mall? Oh. It’s been a while. Really? [LAUGHTER] Well, I’m going to take
you to Auntie Anne’s. All right. I’ll go with you. OK, we’re going to drizzle– oh, what is– [LAUGHING] It’s a heart. That’s beautiful. Well, you just said
to make a heart. You didn’t do a twisty twist. Well, I tried to twisty twist. Let’s just make log. We can do pretzel
sticks for you. OK. [LAUGHTER] So let’s just pinch it. All right. And then we’ll do
some sticky sticks. All right. Yeah, that’s great. Sticky sticks. Some people prefer sticks. All right. All right. Can you brush them
with some butter? Yeah, yeah. [LAUGHTER] And then look, look what I made. And then you did it, wow. Yeah, look what I made. [APPLAUSE] Let’s put more butter on them,
get that cinnamon sugar going. Cinnamon sugar? Yeah. Wow. Keeping it healthy
with the nachos. The book is over there. It’s called Cravings:
Hungry for More. Oh, and there too. It’s everywhere. It’s everywhere in
bookstores sold. And today, you’re all
going home with a book. [CHEERING] We’ll be back.
– Everyone loves buffalo wings, right? You don’t have to go to a bar to have amazing buffalo wings. I’m gonna show you how to make super-easy ones at home, and …
– Everyone loves buffalo wings, right? You don’t have to go to a bar to have amazing buffalo wings. I’m gonna show you how to
make super-easy ones at home, and they’re so delicious. Here, I have two pounds of chicken wings. You can figure about one
pound of wings per person, you have to remember,
there’s bones in the chicken, so that accounts for a lot of the weight. So that’s your drumstick,
and that is flat. Some companies will leave the tip on. Ours, as you can see,
the tip’s been removed. If you get your wings, and
they come with the wingtip, you can just chop it off and
use the wingtip for stock. This morning, I put these
wings out on the baking sheet and popped them in the fridge uncovered so they would have a chance to dry out. If you think really far in advance, you can do this the night
before, and that’s ideal, ’cause that will give you the driest skin, AKA, the crispiest skin. As insurance, I’m also gonna
dab them with a paper towel, so we’re sure that they’re extra dry. At this point, see, there’s not even that much moisture left. Now we’re ready to season our wings, so I’m gonna put these all in a big bowl, and we are going to add two
tablespoons of vegetable oil, some garlic powder, totally optional, also, if you like your
wings a little spicy, you can do some cayenne or
paprika, salt, obviously, pepper, and another crispy skin secret, a little bit of baking powder. We know that baking
powder helps with browning when it comes to baked goods and it’s true with chicken wings, too. All we have left is to mix. Just make sure they’re all evenly coated, and also, I would be a
little bit gentle with them. We don’t wanna tear the skin. I’ve prepped a baking sheet, fitted with another cooling rack, and I put a layer of aluminum
foil under the cooling rack. That’s just to catch any fat that’s gonna render out of the
wings while they’re baking. It makes it easier to clean up, and we are gonna lay
out our wings like so. The good thing about the cooling
rack is it allows the air, the hot air to circulate under the wings, as well as from above,
giving them a more even cook. I like the drums because I
feel like there’s more meat. You wanna make sure they don’t touch so they have a good amount of
room to brown on all sides. We’ve got an oven
preheated to 400 degrees. I’m gonna pop these guys in. They’ll take 50 minutes to
an hour to bake completely, but I’m gonna set a timer for 20 minutes, so I can flip them halfway through. It wouldn’t be buffalo wings if we didn’t have a buffalo sauce. There’s usually just two
ingredients in buffalo sauce, hot sauce and butter, but our
recipe has a little secret and that’s honey. It adds a third element to
the sauce that makes it just ridiculously addictive. It’s a great balance
because the butter gives you some fattiness, the hot sauce,
a lot of acidity and heat, and the honey is the perfect
thing to balance it out. So we’re gonna start by combining our honey and our hot sauce. We’ve got a small saucepan
here and I’m just gonna put medium heat on and we’re
gonna add our hot sauce, and our honey. When it comes to hot sauce, you can really choose your favorite. There’s Frank’s, Cholula, Texas Pete, they’re all delicious. We’re gonna wait to add
the butter until these two are thoroughly combined,
because we want the hot sauce and the honey to really combine. We’re even gonna bring
them up to a simmer. And it is time to add our butter. Now we’re just gonna stir it
in until it’s fully melted. Something about the hot sauce
and the butter combining, it’s just, makes you crave wings. Once this is completely
melted, I’m gonna bring it back up to a simmer, and
we’re just gonna let it thicken a little bit. Another great thing about adding the honey is when we pop the wings back in to broil, the honey gets kind of caramelized, and makes them so good. So we’ll set this aside
until our wings are ready. It’s been 20 minutes, and
it’s time to flip our wings. So I’m gonna pull ’em, looking good, getting some color, but
not quite ready yet. Just gonna grab some tongs,
back in the oven they go for about 30 more minutes,
or until they’re golden on the outside, and cooked on the inside. (beeping)
(upbeat music) It’s been an hour and our wings are ready. Look at that crispy skin. So stoked. I am now going to change
our over from 400 degrees to a low setting of broil, and I’m gonna toss these
wings in the sauce. So I’m just gonna transfer
them to a big bowl, careful not to rip the skin. We are gonna pour all of our sauce on top of the wings now, and
just get them fully coated. I think I’m just gonna
give it a gentle toss. Again, I don’t want to break that skin, but we just wanna make sure
our wings are fully coated. You could totally serve these as-is. They would be delicious,
but we’re gonna pop them back in the oven, and give them a broil, so they get a little caramelized, a little sticky, so good. All right, looks good. So we’re gonna bring back
our baking (beeping). Blegh, we’re gonna bring
back our baking (beeping). We’re gonna bring back our
baking sheet that we used before and put them back on, in a single layer. Because there’s a little
sauce left at the bottom of the bowl, I’m just
gonna take a silicone brush and give all of them a little bit extra. I don’t know about you guys,
but I love super saucy wings, so the more times you can
brush them, the better. Dang, these look good. Our wings are super sauced, and it’s time for them
to go under the broiler. I’m gonna put them on the top rack, and we’re gonna let them
go for maybe two minutes. The broiler can be kind of
a testy thing and every oven has a different broiler, so
I’m just gonna stand here and stare at them. (laughing) So really keep your eye on them. Make sure they’re not burning. They’re ready. I’ve been watching carefully, and they’re just about perfect. They took on just a tiny bit
of color, and they look great. (upbeat music) It’s time, I can finally eat one. I’m not huge on ranch on my wings, I know. You can tear me apart in
the comments, I’m sorry, but I’m gonna eat mine straight up. That skin, so crispy. I would take these over bar wings any day. Get in on this. Whoo! (upbeat music)
– Come on, glue! – (FBE) Wow. – Oh-ho-ho-ho! – I gotta, you know… (laughs) salt bae it up in here. – Look at that. ♪ (upbeat intro) ♪ – (FBE) …
– Come on, glue!
– (FBE) Wow. – Oh-ho-ho-ho!
– I gotta, you know… (laughs) salt bae it up in here.
– Look at that. ♪ (upbeat intro) ♪ – (FBE) So, on a scale from one to 10,
how would you rank your ability to make pasta?
– I’m gonna say 10. Pasta’s an easy one.
I think I’ve made pasta since I was like eight.
– I’ll give it a medium, like six. – If ramen counts,
I would say like a 10. – God. I don’t know
how to cook anything, but pasta might be the one thing
that I can do, ’cause you just boil water and put sticks in it.
– (FBE) I’m sure you know this, but there are a lot of common rules
that people swear by when they’re making pasta.
What are some rules that you have when you’re making pasta?
– Of course, you gotta put oil in the water when it’s boiling,
so that the pasta doesn’t stick and like a little bit of salt as well.
– Salt the water. That’s number one.
You need to salt the water, and, like, a lot.
– I add salt to the water, and then put the pasta in,
make it al dente. – (FBE) Well, today, we are giving you
everything you need to make spaghetti. – Ooh!
– (FBE) First, we’re gonna have you make it your way.
– Okay. – (FBE) And then, I’m gonna run
through some of these rules that are actually pasta cooking myths.
– Myths. Myth busters. (bangs desk) – Well, it sounds delicious,
but I feel like I’m gonna make all the mistakes.
So this will actually be very helpful. – (FBE) Well, let’s go.
Let’s start boiling. – All right.
– Step number one: agua. I’ll put like that much.
I’m nervous. What if I burn this whole joint down? (giggles)
– I’m using my hands. Okay. Start.
– And then maybe we’ll pour some salt in the agua.
Sprinkle it. This is the method
of transportation into the water. You sprinkle.
Don’t pour it directly in. It’s very important.
A TV show told me. – I’m just gonna add
a [bleep] ton of salt. We’re going with three sprinkles.
– Pew! Olive oil’s good with everything.
Throw some of that in there. – I like to add a little bit
of oil right off the bat. And then when it starts boiling,
I add a little bit of salt. – I don’t like that
there’s salt in olive oil, ’cause I don’t usually throw
anything besides water until after. – And then… You guys wanna
talk about the weather? – You’re not supposed to open the lid,
’cause then the steam escapes. I learned that in Girl Scouts.
– This looks like it’s starting to boil a bit.
Ooh, I like this kind of salt. – It’s really important
to have really salty water, so you put a lot in there.
The pasta’s not gonna taste like that, and you usually mix it
with sauces and stuff, so you make up for it
in other spots. – We’re gonna take some spaghetti,
and we’re gonna put it in the water. Just gonna break it up. Ah, pasta’s coming
in good this time of year, boys. – Just grab them babies
with your hands. – One by one. Oh. Oh, yeah.
Look at me. (chuckles) – Put the pasta in there.
We are gonna cover that. – Sometimes, I put ’em in long.
Sometimes, I put ’em in short. It really just depends.
– Sometimes, you can stir it. I don’t really know why,
but I’ve seen people do it in TV shows and it looks right.
– It’s like a child. You just kind of keep checking on it
till you feel like it’s ready. – Oh, yeah. I could be
like salt bae right now. I gotta, like, you know…
(laughs) salt bae it up in here. – I feel like Martha Stewart,
except I’m not high. – Always wanna keep it
moving, you know? Even distribution
of that cooking. Adding oil would be good,
just a splash. Ugh. That was a little bit more
than I wanted. – So, if I put in
this amount of oil… Oh, it changes color. – Is anyone timing this?
– (FBE) Uh, no. So… – Oh.
– (FBE) …just taste when you think it’s ready.
– Oh, no. I’m very by the rules. If it says six to eight minutes,
I do exactly seven minutes. – Woo.
– (FBE) You can turn it down. – Yup, okay.
– Yo, what if I just put– you know what?
It needs more salt. It’s a very pee-like color.
That must mean it’s delicious. – All right. Let’s give it
a final taste test. Mmm! It’s not bad.
You guys want some pasta? – Let’s see.
Absolutely delicious. You can taste the olive oil on it.
Fantastic job, Kim. – I’m satisfied.
– Yeah. They’re limber. – That looks good.
– All right. So, I’m gonna turn it off.
– You gotta get all of the water out. (water pouring) – I got my noodles.
– See, that looks delicious. – Gotta salt bae it up at the end…
with a fork in there. It’s very salty. (coughs)
– (FBE) Now, we’re gonna see if your pasta is done
by throwing it against the wall. – This is a really [bleep] up darts. – Yeet!
– (FBE) Ooh. It’s sticking. – Come on, glue!
– (FBE) Wow. – Oh-ho-ho-ho! – See? It’s fine.
– There’s no chance they stick. It didn’t stick,
but I don’t know, it would taste good. – Some of them got on there.
– I’ve never done that, but cool to see it work.
– (FBE) All right. So, we’re actually going
to clear everything. And now, I’m gonna show you
a video on the things you did wrong today.
– All right. – Did I do something wrong?
What? Crazy. – I’m excited. I’m curious,
’cause I don’t know how the hell else you make pasta.
– (voice-over) Never rinse your pasta after cooking.
This will remove the starches that help your sauce
stick to the pasta. – Duh. That’s why
I don’t rinse my pasta. – I did not know that.
– I didn’t even know that was a thing. After you strain it,
you leave it in the pot. – See, I did it correctly.
I didn’t rinse that. Gordon Ramsay, hire me.
– (voice-over) Saving your pasta water can be handy in thickening up
your sauces later, because the starches in the water
act as an emulsifier. – Okay.
– (voice-over) It may seem a little watered down at first,
but it thickens back up after a little mixing
and cooking together. – I do that. Yeah.
I always do that. You gotta put the pasta water
back into it when you’re cooking. I wasn’t really sure exactly why
people do it, but that’s just what I was taught.
– I knew that. I know my pasta.
– Never thought about that, but it makes sense,
a little thick water, (laughs) a little slimy water.
– That one seems a little iffy to me, ’cause it’s like,
the sauce is already made, but maybe I’m
just really missing out. – (voice-over) Adding salt
to your water for flavor is a totally valid
pasta cooking strategy. However, you wanna add it
after it’s already boiled. Adding it before will just
slow down your cooking time, because salt raises
the boiling point of water. – Wow. Science.
– Okay, the salt makes it taste better.
The salt doesn’t help it boil faster. I just add salt,
’cause it tastes good. – Salting your water
is a pretty big thing that people do when they cook pasta,
but I didn’t know people do it to boil faster.
– It kind of makes me feel a little sad that I’ve been
doing it wrong this whole time. – (voice-over) Don’t add olive oil
to your pasta to stop it from sticking.
Since water and oil separate, it actually doesn’t do anything
but sit on the top of water. – Yeah, that’s not gonna–
it just doesn’t work. – (voice-over) Just stir
your pasta continuously during the cooking process to make sure
it doesn’t stick. – (snaps) Listen to him.
– I felt so targeted. – If you wanna put that on,
put it on after for a flavor. It’s not that hard to not get it
to stick to your pot. Just… that’s what I do
the whole time is just keep stirring it every once in a while,
open it, tch, tch, and you’re good. – I’m questioning my existence
at this point. Oh, no. I disappointed Sensei Ramsay.
– (voice-over) While this trick may be a fun one,
it’s a wasteful way to tell if your pasta’s done.
It also may mean that you’ve overcooked it.
It’s best to just taste your pasta to see if it’s where
you want it to be. – Yeah, that’s what I was saying.
I was like why would I throw it against the wall when I could
just eat it? My wall! – But that would be
a pretty good kid activity. If I have kids, I’m just
gonna let them throw pasta at the blackboard.
– Just put it in your mouth. Just taste it like
a normal adult human. – I would never do that,
because it’s like, “Hold on, Mom, let me just throw this
against the wall real quick.” Like, it just makes no sense.
But I am– he put salt in his water. – (FBE) To flavor it.
– Yeah– oh, okay! So, to flavor it. Oh, okay! Makes sense.
– Oh but I did such a good job with the wall.
Such a good job. Did you see how well it stuck? – (FBE) I did.
– I was gonna take that on the road. – (FBE) Now, we’re going
to have you remake your spaghetti using all of those tips.
– Okay. – (FBE) With actual sauce too.
We’ll give you sauce this time, so you can make spaghetti.
– Oh, really? Okay, perfect. Okay. – We’re gonna start
by putting in the pasta. Then I’ll start it.
– (FBE) Is there water in there? – Yeah, there’s– hold up.
I have a process. – Gonna use my hands again. – Okay, I’m gonna hit High.
I’m gonna hit Start. Oh!
– We’re gonna start by putting in the spaghetti.
– So, we’re not gonna add any oil. – Waiting game.
– ♪ (humming) ♪ – Hi, buddy. You okay? (laughs)
– So, now that the water is boiled, now I add the salt,
switching it up. – Dip it in the water.
Dip it in the water. – Grab this pasta real quick.
– Pasta going in. – You just put that sucker
right in there. – Oh, yeah.
– So, you stir immediately. – Constant stir.
Very important. – Things don’t stick
when you move ’em. – See, look at me.
I am Mr. Stirrer. – And this time,
I’m setting an alarm. Stir, my precious.
– I feel like a TV show, like… We’ve learned a lot today here.
Find out something new every day on Cooking with Kim.
♪ (heartwarming country music) ♪ I just need one those pings. Ping.
(ping) – A little bit more.
I’m turning it off. It’s gonna cook a little bit more
while it’s in there. – Okay, yeah. I think
we’re gonna call it there. – Oh, yeah.
Now we’re noodle-y. – It’s so beautiful.
– Mm-hmm. – Mm. Fantastic.
– We’re just gonna drain this really quickly. – Noodle water. (water pouring) – This is a big workout.
Is that why Gordon Ramsay’s so buff? And Salt Bae? Am I supposed to
(whispers) boil it? – (FBE) You should– you do need
to put the heat on, yes. – I knew that.
(beep) – We’re just gonna
pour this in here. – And pasta, pasta, pasta fasul. – Saucin’. – Okay. – I’m not gonna put that much in,
’cause I’m gonna put some of the water in there. – Gonna add some olive oil
just for fun. – You know what?
I’m gonna put some olive oil in. I think that’s what it needs.
Ooh, just a little. – And then, we’re gonna put
some of the pasta water in. – I don’t wanna add a lot.
Let’s see how this works. – I’m gonna put about
this much in there. (water pouring) – Just a dash, you know?
It’ll fizzle out. It’ll boil out. – Ah, yeah, I put in too much water. – Stir this sucker. It does seem
like it’s getting thinner. – That’s good. Now we’re gonna
add the sauce to this. – I’m gonna call it there.
(beep) And that’s how you make some sauce.
– Pour these noodles back in. – Feel like I gotta stir it, you know?
– Look at her go. Amazing. – Dump it on, all right.
– Onto the plate. There we go. – Look at that. She’s beautiful.
– We’ve got pasta! – It’s really, really thin,
but I’m assuming that if I hadn’t put so much water in it,
it would’ve been fine. Or if I cooked it
a little bit longer. If I kind of let it sit there,
it probably would have been cooler. Spaghetti.
– Dinner is served. – Just a little bit
of olive oil drizzle. (snickers) – (FBE) Oh my god.
– Okay. Noodles feel good. They feel nice and nimble. I’d say this is pretty
damn good pasta to be honest. (laughs) – Ooh. Best pasta I’ve ever had.
– Mm. That’s really good! – It’s not bad.
I’m gonna be honest with you… I’m more impressed with myself
than I should be, probably. – Whoa! I made full-on spaghetti.
See, YouTube’s revolutionary. Those videos showed so much.
– (FBE) Is there anything today that you learned that you might
apply to your future pasta dishes? – Honestly, pouring the water
into my pasta sauce. That’s something I never thought of,
but I definitely saw it thicken up in the pan.
– Oh, I do like adding the water to the sauce.
– I probably will stop salting my water.
– Oh, that oil thing. I guess that’s a myth,
so I’m gonna stop doing that now. – I thank the Academy. Mwah.
– There’s never not a time and place for pasta,
so I enjoyed it. – Thanks for watching
You’re Doing It Wrong on the React Channel.
– If you liked this episode, then hit that Like button.
– Did you know about these pasta myths?
Let us know in the comments. – Bye.
– Hey, y’all. React producer Blythe here.
Wanna make sure that you keep seeing the content
that you love so much? Then subscribe to our channel!
And hit that notification bell and be here in
the first 30 minutes, and you might even
get to talk to me. Bye!
Ro: Hey guys it’s Ro! Today I’m here with my sister Mo. Mo: Hey Everybody! Ro: And Mr. Husky! Husky: Hello! Ro: We got so many requests from you guys to …
Ro: Hey guys it’s Ro! Today I’m here with
my sister Mo. Mo: Hey Everybody! Ro: And Mr. Husky! Husky: Hello! Ro: We got so many requests from you guys
to play the not my arms game, so today Ro: I am gonna show you how to assemble and
decorate the perfect cake, Ro: but with a twist, I won’t be able to
use my arms, they are gonna be behind my back Ro: and Mr. Husky, who cannot see, will be
my arms! Ro: Alright, are you ready team? Husky: So
ready! Mo: Yeah. Ro: Alright, put it in, we’re gonna do perfect
cake on 3. 1, 2, 3! All: Perfect Cake! Ro: The first things that you’re gonna need to do
is grab a little hat, you want a little Ro: chef bakers hat, Molly, I got you one
too. Mo: This is so cute! Ro: Yeah, it’s got a little Velcro in the
back so you can like, adjust it, Ro: to find your, the right size. It’s good
to keep hair out, out of your face! Mo: Oh yeah. Ro: In front of us we have two round 8 inch
cakes, and they have chilled in the fridge Ro: so that they won’t crumble, they’re
really easy to work with and now we are gonna Ro: level them. You’re gonna put your cake
leveler flat, and wiggle it back and Ro: forth, back and forth and saw it all the
way down the cake. Ro: This is gonna make our cake nice and flat
so that we can stack them. Mo: Oh! Ro: Yeah, we don’t need, yeah! Mo:
Oh OK! RO: Who needs it! Ro: We’re gonna put the first cake on the
cake plate, and then I’m gonna place it Ro: on the turntable, this will help us decorate
later. Ro: There we, look at that! Look at that! Mo: Woo! These are pretty fun! Ro: Isn’t that fun? Mo: Err-roo-err-roo! Ro: So you’re gonna grab your icing, I put
it in a plastic bag with a little circle tip Ro: at the end for a little bit more control.
Mo: OK. Ro: And we’re just gonna ice, ice, ice,
the top of this cake. Ro: You can make a circle all the way around,
smooth out the icing, you just want it Ro: nice and smooth before you add the second
cake. Ro: Here we go…. Gotta eyeball it, make
sure it’s right. Ro: Oh, oh! Ro: The next step is to ice! We are going
to ice our whole cake, Ro: so you’re just gonna take a big bag
of icing. Again, I put it in a plastic bag, Ro: with an icing tip, just for a little bit
more control. Ro: We’re gonna start on the top, we’re
gonna ice the top of our cakes first. Ro: Thin amount evenly around, letting a little
bit hang over the side. Ro: Then you’re gonna take your big spatula,
and we’re gonna smooth it out! Ro: Smooth out all the bumps, the wrinkles. Mo: Can we just eat it now? Ro: Oh! Mo: Oh,
you are! You did it. Ro: Yes we can eat it now! Ro: Now that we’ve frosted the top of the cake, we are gonna take our icing and frost the sides of the cake. Ro: And this is where that turntable really
comes in handy! Ro: Because you’re just gonna hold that
icing steady. Mo: Mmmhmmm. Ro: And frost it all the way around as you
spin the turntable. Ro: Alright, done-sies! Ro: You know what I was thinking Molly? Mo:
What? Ro: What’s the next step there? Ro: Let me just get my hair out of the way
here. Ro: So now, the first thing that we’re gonna
do is decorate the sides of our cake. Ro: We’re gonna be making little loops that
go loop, loop, loop, loop, loop! Ro: And that is called swag! Isn’t that
funny? Ro: Watch a pro do her work Molly! Ro: Watch a pro in action here. Mo: Yeah.
Ro: Let me show you how to do this. Mo: How do you do it? Ro: So you’re gonna start at the top of
your cake. Mo: Uh-huh. Ro: And then you’re gonna do a loop on the
side, just loop, loop, loop. Mo: Oh, OK. Ro: You’re gonna go all the
way around, you’re gonna use the turn table as well. Ro: Just incase you forget, oh I got a little
out of control! Ro: Now we’re gonna take our pink icing,
I put a little bit of pink icing in a Ro: plastic bag with another star tip. Ro: This tip is a little bit larger than the
other one that we use for the swag designs. Ro: And, we’re gonna oooh! Ooopsie-doopsie! Ro: We’re gonna start on the bottom, we’re
gonna put a border all the way around the Ro: bottom, just boop-boop-boop, little stars
all the way around. Mo: Just little stars? Ro: Come on! Mo: Hey! Ro: Come, come on! Mo: You’re scaring me over there! Mo: You’re scaring me over there lady! Ro: Yeah, I take my baking very serious. Ro: I over-filled my bag. Mo: Oh. Ro: So,
this is another tips and tricks for you Ro: guys at home, you don’t want to fill
your icing too full. Ro: I got a little over-zealous, I just got
excited! I love frosting! Ro: Now we’re gonna move on to the top of
the cake, we’re gonna put little Ro: stars all around the top. Mo: Oh! Ro: But
mine looks so good, that I’m gonna skip this step. Ro: Because mine looks really good! Ro: But I’m gonna supervise to make sure Mo’s doing it right you guys, because… Mo: Yeah, can you just give me some tips.
Ro: Hagh… Yeah. Ro: Yep, there you go. Mo: Is that OK? Ro:
Mmmhmmm, mmmhmm. Mo: Uh, you know I think I got it, I’m almost
done. Ro: I can help, I can help. Mo: I’m feeling
really good about this. Ro: Gimme, gimme, gimme, gimme! Mo: No, you’re
just gonna eat my icing. Ro: I will. Mo: So you just stay over, I can see that you’ve been eating it, I see the pink. Ro: You know me! Ro: Now we’re all done piping, now we’re
gonna add some sprinkles! For design! Mo: I love sprinkles. Ro: Me too! Mo: Jinx! Ro: Here we go! Ro: Make it rain! Mo: Oh, my gosh! Ro: Oh wow! Mo: You used
all the sprinkles! Ro: Ummm, I… Might have some extra. Ro: I have these cute little candles, these
are birthday candles, and I thought Ro: we could use those today to decorate. Ro: They’re little candles that spell Happy
Birthday. Ro: Place these in the cake to spell Happy
Birthday. I’m gonna put this… Here! Ro: Alright, and now I’m gonna add one more
set of candles, just for fun. Ro: Oh, here they are! Mo: These are adorable! They remind me of
little emoji’s at the top! Ro: Bewwww! Pscbhbbbbbbbbb!! Ro: There we have it, let me spin my cake
around so you can get a good look at it. Ro: Bew! Mo: Whoa, pretty good! Mo: Are you gonna eat that icing? You better
put that back on the cake! Mo: Oh my gosh! Ro: Just one more bite. Both: Ta-da! Ro: Here are the cakes that we made today,
they are perfect for any occasion. Ro: Mo’s is for a birthday, a birthday cake.
And then mine is um, for me! Ro: A big thank you to you guys for suggesting
a not your arms challenge, Ro: And a big thank you to Mo, and Husky for
being my arms today. Ro: And lastly, a big thank you to Wilton
for partnering with me to make this video. Ro: I teamed up with them to make a real video
of how to assemble and decorate a cake, Ro: with some awesome tips and tricks over
on their channel. Ro: So I’ll put a link down below for you
to go check it out, if you’re interested. Ro: And if you guys have any other ideas for
any other games we should play, Ro: please leave me a comment down below.
And, Molly, should we do a taste test? Ro: I mean this has been looking pretty good.
I’ve been nibbling a little bit throughout Ro: the day, but, do you want to have a bite?
Mo: Yeah. Do you just want to grab a piece? Ro: I don’t have a knife so I’m just gonna
karate chop it. Mo: Oh wow. Ro: Yummy little bite. Mo: Oooh! Ro: Oooooooh! Mo: Mmmmm! Mmmhmmm. Ro: Yep… Ro: Did I get a cake on my face? Right here?
Mo: Just a little. Ro: I feel like I got a little somethin-somethin
on there. Mo: I would just, I would just lick your lips
a little bit. Ro: Molly, you got a little something on your
nose, let me get it for you. Mo: Well, that…
Hey folks. Today we are showing you how to make these amazing millionaire shortbread cupcakes. Yes hey folks this is a recipe we have uploaded to a cool new community called …
Hey folks. Today we are showing you how to make these
amazing millionaire shortbread cupcakes. Yes hey folks this is a recipe we have uploaded
to a cool new community called we bake. Yes this a community that rewards you for
baking. Rewarded for baking rewards like star and
stuff yes amazing. Like you get rewarded for making cake and
eating it. The first baking social media platform that
celebrates baking but also coaches and motivates bakers to do more of what they love. And thats for bakers of any level right Mrs
Barry. Yes I mean some people we are urm better at
baking than others we do not get competitive do we. No. Mrs Barry is better than me you guys know
that I know I am trying. Create your own profile and follow other bakers
and it offers useful advice and fun inspiration as well as great challenges and rewards. Imagine a mix between Facebook and Instagram
but with just 100 percent baking content. So some of you baking fans out there are going
to love it. Sounds like the perfect social media. The home of cake yes. The first community challenge we are taking
part in is the cupcake champion challenge. If feel like a should say cage match on the
end and wear a wrestling outfit of something. But these beauties are in there and if you
do not get involved we are going to win which is awesome but erh yeah it is just a basic
little cupcake really. It is its super easy but we have added some
daring decorations. Makes it look better than it actually is but
honestly it is amazing you are going to love these. So first up grab yourself a large mixing bowl
and this is going to be your mothership for the make of these cupcakes. Where it all happens yes. Your going to add in your room temperature
butter followed by your sugar and cream it together until light and fluffy. Oh use an electric whisk for that it does
help and then the next step is to chuck in three eggs. Chuck we are not going to chuck in three eggs. Well just place them in straight from a chickens
bum optional um just get them from the store. Add the eggs in there again whisking it. Was that funny I just told a joke the kids
laughed. Come here that was funny yes I will pay for
in a minute. So get all those eggs in there give it a darn
good beat together and be sure to erh scrape down the sides. Yes you do not want to leave any sides behind
must get out of the bowl. You do not want any eggless mixture you want
it all nice and eggy. Sift in your flour followed by it is worth
saying that while you were sifting I can quite an excited face sorry about that. Ive not been that excited about sifting before. Followed by a teaspoon of baking powder. So you want to get that all in there make
it all folded get it all incoperated together make sure there is no flour or baking powder
left in or any residue all together until it is nice and smooth again. Next up we added in our chocolate chips. Now these are chocolate chips mixed with a
little bit of flour and we didnt know that. No which is the benefit of community right
because mixing them with flour apparently stops the chocolate chips sinking to the bottom
of your cupcakes. Now one of you guys told us that so thank
you very much that�s really great to get some advice and tips from other bakers thank
you. The power of community. With the batter to one side you are going
to mix together your coca powder with some boiling water to form like kind of like paste
thing. Which although is cocoa powder you get addiced
and think oh I am excited about that Mrs Barry did go down that route I dont think I caught
that on camera. I did try a bit. Everyone likes to lick the bowl right and
I thought this is going to be tasey it is chocolate forgot it is dark cocoa powder that
you are just meant to add into cakes to make the cakes taste nice. It was very yeah I wouldnt recommend it. Yeah it did go into are batter and it did
look good it was all marbley once it went through first looking absolutely gorgeous
you want to swim in there. Get it a nice consistent colour again but
dont eat it no. Get some cup cupcake cases as modelled by
these lovely two on screen now. Yea I dont know who they are but I dont think
cup cases modelling is not there forte I think I would be more of a hand model if anything. Get that batter evenly divided into those
cupcake cases and then slide away and into the oven and bake them for how long Mrs B
about 12 to 15 minutes. Ok until springy to touch and then all you
are going to do is leave them to cool down fully on a wire rack. Meanwhile we can make are awesome buttercream. For the buttercream tip some room temperature
butter into a bowl and beat it together with a wooden spoon. Yeah that way is kind of cleans and grasps. Another tip that you guys have given us as
well because we were getting like a cloud a shower puff of icing sugar shower. But by doing that and by doing it by hand
as well it helps control it a little bit more so gradually add all the icing sugar in there
with the butter until it has merged. Add in the milk followed by the vanilla extract. Oh yes mix that through together get that
flavour fully merged in there. You could actually use caramel extract as
well but that might take it a little over board today. It is all about cooking with confidence and
experimentation right. Yeah I have definite found that since I have
started this journey with you urm the more I have decorated cakes and the more I have
made them the more confident I have become. Yeah plus if it doesnt work out you try again
and you get cake and also if it doesn�t work out for you she gets me to do it. You will get better with practice but hey
practising means more cake. When it comes to coring the cupcakes we are
not doing that today. That is right we are using some Dr Oetker
easy cake fillers so we can push it straight into the sponge itself and pump it full of
flavour. This one being salted caramel flavour which
compliments the millionaire shortbread theme amazingly. Sprinkle on top some bashed up biscuits. Oh yeah let it rain raining with bread crumbs
baby well not breadcrumbs that is Mary Poppins. Biscuit crumbs yes. With that buttercream pushed into your piping
bag swirl on your buttercream and then shove in a millionaires shortbread why not. Looking good. A little final rain of biscuit crumbs on top. Delicious. All done. So there you have it. We have just posted this recipe on our we
bake profile so you can make this at home so go over there check it out over now. Become a we bake member and do not forget
to enter the cupcake champion challenge because if you dont we are going to win it and the
prize is actually pretty cool. It is a trip to London and a visit to some
baking hotspots. So give it a go and do try out this recipe
and as always do send us a picture. Thats it then folks we will see you next time
can I eat this now. Oh now my millionaire short bread has fallen
out I get to eat that in fact I am going to eat it all. Leave some for me. See ya bye.
Food Truck Week consists of six teams all with three different departments working together. Last year it was the senior marketing students in collaboration with the Culinary and Hotel Restaurant Management …
Food Truck Week consists of six teams all with
three different departments working together. Last year it was the senior
marketing students in collaboration with the Culinary and Hotel Restaurant
Management students. This year brings a fantastic third part of it with the Graphic and Communication Design students. It was an amazing experience, really.
Teamwork is a big part of what we do. If I’m gonna venture out
into the world of hospitality, teamwork is extremely important to how we operate so
getting the marketing and a graphics team and the kitchen guys, everybody has
a different part to play so to get everybody to come together and make this
whole thing happen was really an amazing experience. The designing I guess is
obviously going to be our favourite part because I can’t cook at all. Like, not even close! So, trying the product is very good as well. Well, we’re in charge of quesadillas, so this is something Mexican-American style. First thing that we were given is that our marketing and culinary
guys they wanted to have something like a candy skull so it’s like a Mexican-American stuff. This is our first food truck ever. I had never done it before and my team is Try and Go. It’s a symbol of a team triangle, so just try to
make a similar name to that and on our menu we have meatball sub. We have
three kinds of different sauce so people can change every day and they
will come back, and we also have a side dish is a deep-fried pickles and a cheesy
fries but people really love the deep-fried pickles. So the theme for our group is crepes so it’s called The Great Escrepe.
It’s a tropical theme so it’s the hashtag that we have for our project is
#howwillyouescrepe mostly just because that was coming up
to March break and a few other things like that and tropical is very appealing as well. Yeah, we’re strictly burgers. Burgernators. We had four different types of burgers. So again we just wanted to do something
with a twist not a regular cheese burger. We did mainly gourmet burgers, so we had
our signature burger was the Burgernator, comes with a double patty. We also
have the regular toppings like tomatoes, lettuce, onions and so on, but the sauce
was what made the difference. We also had a Tex-Mex – you know avocado topping, salsa, you know, red peppers and yellow peppers you know, sprucing it up, it makes it look inviting, it looks good and people want to try it. Though the preparation was kind of stressful but actually getting there and getting in
the room and serving people and seeing everyone smile and everyone work
together, it’s just great. As an instructor, to do something like this it
really brings real world to the classroom. They’re working on deadlines,
they’re working on the requirements of, and in this case it’s an event, that
has a specific time to it. It can’t, it can’t wait, it can’t be done two weeks
from now, so the calendar that they got is something that would
mirror the deadlines of a calendar in a corporate setting. It’s been really cool. Working with our classes is like a really amazing opportunity for us to meet and understand about each other’s majors. So, going all out and making this
happen, you know, this is the biggest part of it for me. I really enjoyed it. It’s fun
and you know, I’m a people person so getting out there, you know, trying to woo
the customers and getting them in having somebody say to me for
example, oh you should be a car salesman because I did not come inside here to
buy a burger but, you know, after you started to talk I’m like, let me get a burger!
Please be careful, because this one here is a super sharp fast claw. This one is to crush. Do not get your fingers in there, OK. Now, you got to kill …
Please be careful,
because this one here is a super sharp fast claw. This one is to crush. Do not get your
fingers in there, OK. Now, you got to kill it quickly. We’ll do this as safe and
as humane as possible. There’s the cross line there. Across there, knife in, and
down through, and that is it. Straight into the water,
a touch of salt, and that is in there for two minutes. We’re not cooking it
all the way through. We’re just poaching
it to release the meat from the shell. So, I’m taking mental
notes in my head right now like I’m a student
in one of my classes. I’m memorizing
every step he does because I’m going to
de-shell this lobster exactly how Gordon’s doing it. Now snap off the claws. Get down to the knuckles
and twist and off. And then from there, straighten
out the tail and twist. So you’ve got all that
meat left in there. Open up the tail and then just
press the shell very gently. Don’t crush it. Now, once you’ve gone
2/3 of the way through, press here and shake, and
carefully pull out the tail. Now, claws snap off the
knuckles, twist and pull. You get that blade out there. OK, the blade comes out. And we want these claws intact. Just gently pries out that claw,
and then open up the knuckles. But some of you
stop at that point. There’s more meat in
here– the eight legs that the majority of the
population forget about. I am not going to let
these legs go to waste. You start from thin end. You place that down there, and
you literally push and roll. Wow. That’s awesome. What? Now, how do we present that? Let me show. You take your tail and
you just gently slice, and this helps it flatten out. That sits on your board. Your claws go on, and then
your knuckles, and then very carefully your legs. We’re not done. Take this beautiful head. Pull that off. Open it very carefully. And then you take
your scissors and I’m going to trim the shell. Now, that should
stand up usually. And then finally take a little
touch of extra virgin olive oil, just very carefully brush. That gives it a nice sheen. Wow. Oh, my God. That is how you extract
every ounce of lobster from your shell.
Got it? Wow. [applause]
– I imagine when they created this menu item it’s for like a man who’s about to go work on the farm all day, and not a girl who’s about to …
– I imagine when they
created this menu item it’s for like a man who’s about to go work on the farm all day, and not a girl who’s about
to eat 50 menu items. We’re at Cracker Barrel right now. Look how many rocking chairs there are. And I’m about to do
something a little crazy. I’m about to try 50 dishes
for their 50th anniversary. And we’re gonna do it by the decade. They opened in ’69, so we’re
starting with the ’60s, ’70s, ’80s, ’90, 2000s, and
then the newest menu items. What are we getting ourselves into? I’m really not sure, pray for me, please. Oh God, it’s a lot. (upbeat music) This is the ’60s, so these
are the original menu items. I’m starting with the
Country Boy Breakfast that comes with really
beautifully made sirloin. And, of course, three sunny-side up eggs, not just one or two, three eggs. Mm, this is my go-to
order at Cracker Barrel every single time I’m here. You have to make sure the gravy
to biscuit ratio is perfect. You want like almost
60% gravy, 40% biscuit. (cheerful music) So with any dish you get
here at Cracker Barrel, you get some amazing sides to go with it. And if you noticed, the side plate is just as big as your actual meal plate. You’re getting basically
three meals for one. And you can never go wrong with grits. I wanna add the bacon in with my grits. Perfectly crispy bacon,
thank you, no sogginess here. If you come here and you
forget to order this, you have made a huge mistake. It has a cult following here. It comes warm and it has almost like a caramel-type sauce on it. It truly tastes like a fall day when you’re apple picking. It’s like a hug. They don’t serve alcohol here, but if I was able to like take this to go and bring it to a tailgate and put some whiskey in it, prime. Oh my gosh, those are real
blackberries in there. I feel like they picked
these this morning. They don’t mess around here. We are ready for round
two, which is the ’70s. We’re starting with the chef salad, I’m gonna get my
vegetables out of the way, quick and dirty. I do have to say, for a salad, there’s lots of meats going on here. We got ham, turkey,
bacon, the largest piece of cheddar cheese I’ve
seen on a salad ever. And deviled eggs, which
I’m gonna go straight for the deviled egg I think, because I imagine
they’re really good here. (upbeat music) Confirmed. I don’t know how to get the perfect bite because there’s so many
things to put on this bite. This is basically like a charcuterie board with lettuce accidentally
underneath, I’m gonna call it. I feel like meatloaf gets such a bad rep, and it’s really rude. It’s not the hottest girl at the party, but it’s really good, there’s a reason why it’s still on the menu and people still are clearly ordering it. These are hand-made at the dumpling part. I feel like they look like noodles, I call them noodles,
but they’re dumplings. I don’t get how they do this. I feel like dumplings can
go so wrong sometimes, and the flavor can be so
bleh, and these aren’t. So this is a blood orange soda, because it’s like the all natural
flavorings and everything, that’s why it doesn’t have that like really bright orange color
that you’re used to seeing. Ooh, yummy. ♪ We’re in the ’80s ♪ (upbeat electronic music) That’s a side salad? The ’80s has some of the
most beautiful dishes so far. I’m not really sure where to begin. – [Woman] How you doing there? – The stretching actually
really feels so good. Let’s start with the catfish. We have two different kinds here. So we have it fried regular,
and then spicy grilled. My favorite part is just how flakey it is. It’s just so tender, really good catfish just kind of falls apart almost. I think I got some down my shirt. Let me do the spicy one. So it’s spicy and it’s grilled. Loads of seasoning on there. This is what I would call my mom’s spicy. My mom thinks everything’s
spicy, when it’s not. (laughs) Oh wait, hush puppy! (gasps) I don’t like doughnuts, so
hush puppies are my doughnut. Amazing, a savory doughnut hole. Momma’s Pancakes here are
the most ordered entree, which means breakfast, lunch, or dinner, this is what people are
ordering, this is their favorite. It comes with its own little
mini maple syrup bottle that’s warm, like this
is warm to the touch. Oh baby. There’s actually something going on here. This one has personality. Uncle Herschel’s Favorite,
which I’ve learned today is the actual uncle of the owner, and there’s some sort of
conspiracy theory out there that Uncle Herschel’s face is like the logo of the
restaurant, but it’s not. We have it confirmed it’s
not, it’s just a random man. The hashbrown casserole here
is the number one seller. That’s a lot to live up to, I have to say. Look at this though, look at that cheese. It’s creamy, it’s savory. I will actually probably
eat this entire thing and forget about everything
else on the table. Wow. Just put the hash brown on everything. Just do it. Thank God for the ’80s,
thank you, God bless you. It’s like a (bleep)
ton of apples in there. It looks like they took like eight apples, and they were like, (vocalizing). And then they’re like, “Cinnamon!” That is so good. They don’t serve alcohol here, but if they did, I would
put some Fireball in there. Roast beef also sometimes gets a bad rep because it can be super tough. But I’m just gonna show
you here, look at that. It just breaks apart. Meaty. This gravy is like a lighter one, I wouldn’t consider it super creamy. This, with the mashed
potatoes, I feel like is a very hearty meal. You definitely need to be
cutting down some trees after. Little note, this comes
with this side salad here, which, by the way, this
side salad is pretty big. Ready for the ’90s? ♪ Believe in yourself ♪ ♪ ‘Cause it starts with you ♪ – This is only round one of the ’90s, so there’s a second round. We’re just doing breakfast from the ’90s. I might be a little impartial
since I was born in the ’90s, but I think that we did
breakfast really well. I’m overwhelmed. I’m starting with the
blackberry french toast. I feel like a really good
barometer for french toast is if it’s like the
perfect amount of soft, but not soggy almost. That’s almost like dessert,
really like super sweet. Pecan or pecan, I call it pecan. If you’re a true Cracker Barrel fan, you probably say pecan. I don’t know, pecan just comes off better. There are so many chopped pecans in here. Crunchy. It’s like a crispy,
crunchy pancake, into it. I can’t imagine who’s
ordering this for breakfast. I see this as like a lunch or dinner, but even so, you’re putting
chicken and then gravy, and then you have eggs and
then you have the hasbr… You’re a little bit of a monster. I remember as a kid, my dad
making these all the time. When you break it open, you get this really nice yolk break here. And with that yolk break,
with your extra piece of bread that was cut out, you
can then kinda dip it. I feel like this is a really
great activity of a meal. You can literally take the piece of bread, and if you didn’t eat this part, you could go like this, and
you have a little sandwich. That’s a breakfast slider right there. I feel like this is the perfect dish if you have never been here before, you might get this first. You get to do a little bit
of sampler of everything. I’m going to try the egg sandwich. I don’t know if this is rude, I’m adding some of the loaded
hash brown to my egg sandwich. Ready for this? (singing) (laughing) It’s an egg sandwich. I think that adding the loaded hash brown is gonna add more of that
flavor that you want. Gives you even more oomf. We’re about to do round two of the ’90s, which is gonna be lunch and dinner. I can hear them saying
like, “She’s ready.” And I’m like, I don’t know if I am. ♪ Believe yeah ♪ ♪ In yourself ♪ – Oh my God.
– Looks good? (laughing) – This marks halfway. I’m looking at this, I’m just like, what have I gotten myself into? And also, how does Cracker
Barrel have this many items? I’m doing diet rootbeer because, you know, gotta watch that figure while
you’re eating 50 menu items. So that’s really interesting about this is that it’s only served
on Wednesdays at lunch. So you have to like really
make time it right to get here, and we were talking to some
of the people who work here and they were saying that
people like specifically will drive here and come here to make it for Wednesday lunch
to have the chicken pot pie. Which means this has to
be really, really good. This is a huge bite. (slow rock music) Hot. Hot. Oh my gosh, the crust
on this is so perfect. That tastes like Meema’s chicken pot pie made with a lot of love. I get why people come here
on Wednesdays for lunch and order this work of art. For my biscuits and gravy
I do 60/40 on the biscuit, or on the gravy biscuit ratio, but for this one I’m gonna do the inverse. Also, because I’m like at dish number 22. This is why I love this dish. You know you’re not getting
skinnier by eating it, but it just tastes so
good you don’t even care. The grilled chicken tenders
here comes with the okra, the chicken dumplins, biscuit. And this isn’t just like
boring, dried grilled chicken, it’s been marinated, they
said, for at least 18 hours, which means this is gonna
be like really moist. If you’re doing a little
bit of a healthier thing, this is totally worth it. We have the Beans n’ Greens. We’re gonna go with the beans first. Pretty simple here. Mm, really good sauce,
it’s not just dry beans. Then we have our turnip greens, which you put the chow chow relish on. So it has onions, green peppers, apples, we have the vinegar in there. I think the chow chow
relish on it is really good. It’s just that really nice
vinegary, funky flavor that it’s giving your vegetables. So it makes it not feel like you’re actually eating a vegetable. The breading on the shrimp is really nice. Has a really good zesty bite to it. And the sauce adds a
little pep to your step. Just look at that. I almost wanna call this like
the Southern chicken parm, because it reminds me of the
chicken parm in a lot of ways. It’s like the fried chicken, and then instead of like
marinara sauce on it, you get the gravy. Love you, love you, baby. If you’ve never put Coke in your cake, you’re really missing out. It’s like that secret ingredient when you’re trying it,
you’re like, what is that? And it’s like, it’s Coke. There’s a reason why
it’s called double fudge chocolate cake, that is the dream, this is the goal that
you’re trying to get. I would order it for my birthday. We have 24 more dishes to come. We’re going into the 2000s. We’re ready to go, let’s do this. (upbeat music) (laughing)
– Enjoy. – Why is it getting bigger every round? The 2000s is like doing me dirty. This, for me, reminds me of Thanksgiving. We always do really good apple pie dishes. You can eat that whole thing yourself. Thanksgiving’s the busiest
day at Cracker Barrel. People come here with their families, and this is what they eat. But you can also get this
year-round on Thursdays. My mom makes amazing stuffing. If there was going to be
one that beats her stuffing, this could be it, maybe. Sorry mom. And that is awesome. This is like chunky, this is a big boy. I don’t wanna say it’s
better than the catfish, ’cause I really like the catfish. But this really rivals it. The breading is beautiful. You have your sandwich
bread underneath it. And then it’s just piled
high with the gravy. You have to have the gravy on it, that’s just like a mess on a plate, and it’s a beautiful mess. Look how big these pieces are. This is huge. That’s beautiful. I like the crispiest parts. I want like more breading
than I want chicken when I eat my fried chicken. It’s a wrap, we’re done, we don’t have to shoot anymore, found it. We’re done, right? No? The broccoli cheddar chicken, which has Ritz cracker
bread crumbs on top. You just know it’s gonna be a good time. It’s gonna be really buttery, and like Ritz crackers have
really good saltiness to them. Oh, I just burped. (upbeat music) ♪ My favorite so far ♪ We just had the salad left, but then that one’s hiding
in the corner from me. I’m not complaining in any way. I’m getting excited to get to the end. (singing) If we can incorporate that
sound, that would be lovely. Filling without filling
you up to the point where you can’t button your pants. Wait, bacon, lettuce, tomat,
so this also has cheese on it. So it’s a chicken BLTC. Chicken BLTC. Thank you to my stretchy pants for holding me together literally today. All the flavors you want in one bite. Just order it, I don’t know, order it. You’re gonna be happy. And you just dip it in like that, like so. And then you put it in your mouth hole. Yeah, just take a jar
home, don’t even try it, just take a jar home. Give it to your grandma for Christmas, she’ll definitely love you. I need to literally walk it out. (upbeat music) We went from like the
super chicken fried steak and gravy on everything, and now we’re at the
point where we’re like, okay, so no gravy,
(laughing) like eggs whites, more oranges, more fruit. That’s really indicative of the decade we’re still in, I guess. We’re gonna start with
the Grandma’s Sampler, which comes with the
two blueberry pancakes. And then you get your sunny-side up eggs, you get your hash browns,
you get your meat. That’s a real little
baby blueberry in there. That’s not like anything
that’s like the fake ones that are all syrupy and gross. (gentle music) Everything on this plate,
I’ve already tried. Confirmed, the hash browns are still good. I feel like my body’s going to reject anything that’s healthy at this point, because it only wants the gravy. Strawberry, raspberry and
vanilla, really good layers. Boom, I’m healthy now. I understand this is the healthier way, I just, yolks are a beautiful thing and it’s not an egg unless
there’s a yolk to me. Feel like a little kid again, I’m like, I don’t want to. I don’t want it. Turkey sausage, I will eat. I think turkey sausage is really good. This is the Fresh Start Sampler, which has the muffin with it,
and then the scrambled eggs with the yolk in there, obviously. This is a loaded muffin, I have to say. Sweet and sugary and happy. I feel like these together is probably one of the healthier breakfast
options you have here. The one really nice
thing about this oatmeal, well one, you get your
own little personal dish, and it comes with the milk on the side so you can pour it in. But this one has a lot going on there, there’s a lot of fruit,
a lotta pecans in there. You can tell it’s homemade. Just like the perfect
amount for breakfast. ♪ We’re blacking out on breakfast ♪ We love adding flavors. We love things that
taste like other things. So a latte that tastes like french toast just makes a lot of sense to me. (gentle music) Oh. This one tastes like a fall morning, and you’re going like pumpkin
and apple picking for the day. Would be great with rum. Last but not least. Fruits, tomatoes, turkey
sausage, egg whites, grits. Are you tired yet? I am. I have to say for plain grits,
they’re pretty damn good. Confirmed, it tastes like a tomato. You know how I feel about egg whites. Strawberry. That singular half strawberry
is going to propel me into the last two rounds. I’m not sure if I’m ready, but
I have to be at this point, like they need to kick me
out, I’ve been here so long. We have two rounds left,
that’s all we have. (upbeat music) Are you tired? – Nope, look good? – I’m good. – Enjoy.
– Thank you so much. It’s their unsweetened ice tea with all of the berry flavors, like three different berries in there. Ooh. I wanna drink this on a porch. Look at all of that seasoning on there. They were not skimping on any of it. Lemon pepper fresh, so good. The one thing about this grilled cheese that makes it, I think, different
than most grilled cheeses is this, the Parmesan-crusted top. This is gonna be a really
good grilled cheese, I can tell. It has like Italian herbs
with the Parmesan in there, that’s like a really
classy grilled cheese. I mean, hello. I would order both these,
these are a good lunch. Ugh, salad, been there, done that. That’s just a hunk of cheese. The cheese to salad ratio,
again, they understand me. The right amount of
Caesar to parm to salad, this is a good portion size, I would say. This is one of our favorite
things to make at home. And it’s just so melty and the fact that you get to dip it in the au jus. The caramelized onions, the au jus sauce, this is a really good one. Okay. (sighs) Okay, okay. I feel like it’s Cracker Barrel’s
own spin on healthy food, the fact that it is the
barbecue with the fruit. I don’t think you would
get this anywhere else when it comes to doing a healthy spin. Comes with the croutons,
you get your crackers. That is rich, wow. That tastes like a gravy almost. Tastes like Thanksgiving as well. So this is number 48 of our menu item. Just by the looks of it, I’m into it. Ooh. If I can learn how to hold a burger. I’m so bad at this, okay. Enough talking, let’s go eat. That’s a good burger. It’s really hard for me to
give up my biscuits and gravy, but this one, I think would
beat any bar burger I’ve had. This is the buttermilk pie. Mm, what is that? It’s like a massage in your mouth. Also, I think it’s that the
crust on this is really good, you can tell when someone’s
like making it by hand. And I feel like this is how
you know this buttermilk pie is like definitely made
from scratch or something. Also, on that note,
we’re on our final dish. The last dish came out last week. They’ve been having people
ask for fried chicken, like this buttermilk fried
chicken for probably 50 years, and they haven’t released
it until this past week. So we’re gonna get to try it, be one of the first people to try it, and see what’s been
taking so long for them. I was like, I’m gonna be an
investigative journalist, and then now I’m like, I’m gonna eat 50 dishes at Cracker Barrel. Hoo, we’re on number 50. Their Southern fried bone-in chicken. It’s taken them 50 years to get here, and just look at it, like look at this. What’s one more thing
in your body after 49? I don’t usually put honey on mine unless it’s like a hot honey, spicy honey, but since they offered it on the table, I’m gonna try it with it. (upbeat music) This is the most serious
food coma I’ve ever had. Holy fried chicken. There’s a reason that it
took them like 50 years to put this on the menu,
and it was worth the wait. This is awesome. I would get an entire bucket
of these and demolish them if I did not just try 50 things. I feel like it’s perfect. It’s a 10 out of 10. This is the most food we’ve
ever eaten on one of these, and this was honestly the
best food I’ve had so far. Cracker Barrel is just
like comforting, happy food and you know it’s all made from scratch, so it just makes you feel good, even when you eat 50 of them. I feel like I have like
a warm home in my belly. So I’m gonna politely escort myself out before someone has to, on that note. (upbeat music)