Blind Pudding Taste Test Ft. Chandler Riggs

What have they been putting
in our pudding? Let's talk about that. <I> ( music playing )</i> Good Mythical Morning. You've chosen wisely
in joining us today because today's episode
is phenomenal with a capital "F"! Wha-- "Ph". In just a bit, we'll be
scientifically determining which fast foods
rats love most.

Yes, that's what we're doing. And we'll be jumping
into the popular new world of soap cutting. But first, we got boatloads
of pudding to eat. Mm-hmm, and these aren't
just any puddings.

These are puddings we typically
wouldn't be caught dead eating, which is great
because we've got a guest who knows a thing or two
about the dead... And the undead. It's time to play.... For this mystery food
taste test, we just so happen
to have the star of one of the most iconic
pudding scenes in TV history! From "The Walking Dead"
and the upcoming movies "Only" and
"Inherit the Viper," Please welcome
Chandler Riggs.

- Welcome to the show, man.
- Give us one of these. - Thank you.
- Oh, there it is. - Double shake.
- Yeah. Oh, yeah.

- Welcome to the show...
- Yeah, thanks, guys. ( Shuddering ) Yes, that iconic scene,
we're going to show
a little still here. <I>You're sitting on the roof,
as Carl,</i> <i>eating an economy sized
bucket of pudding</i> <i>while a walker
is reaching for you.</I> I mean, this could be
the most iconic pudding scene
in history. You may be the author of that.

Did you know,
when you were eating
the pudding, that, oh,
it's like this is big. No, I really just thought,
like, "Wow, when can I stop eating
this pudding?" - You ate a lot of pudding?
- It was a lot of pudding. Oh, you weren't
spitting it out? No, no, I had to eat it.
Yeah, yeah. You might be spitting
some of this out.

- Yeah, today.
- Yeah, that's right. I don't know what's in it. We've got several rounds
of mystery puddings, and they're not typical
pudding flavors. These puddings
are made out of things
that you will not, or maybe should not
ever find on the shelves.

Yes, and whoever wins will be labeled
the Prince of Pudding and be awarded
the royal sword, which may or may not
look exactly like a large wooden spoon used
to mix the pudding. All right,
let's get to pudding. The generic looking pudding
is before us, but something tells me the
flavor is nothing but generic. And we're sharing this,
I see.

Nothing but generic?
Does that make sense? - Anything but generic.
- Anything but generic. We knew what you meant. All right, let's take a dip. - Don't be sh-- you guys
 are going small here.
- That's plenty.

Okay, dink it. - Oh, oops.
- Oh, drop it. Oh, I wanted to dink so bad. Dink it.

Ooh, you having trouble?
Is it bad? - Yeah, it's bad.
- ( Chandler coughing ) - It's-- it's spicy.
- Whoo! Your body is trained to know
what pudding tastes like, so when it tastes like this-- - That is not pudding.
- It's horrible. It's not that bad, guys.
Come on. It's spicy. Um, oh, man.

Okay, so here's
how this works. Oh, gosh. Stevie's gonna count down
from three, and we're gonna say
our guesses. That's if you have a guess.

And if you have a guess, and you get it right,
you get two points. However, if you think
that you need a hint,
if she gives a hint, and then the first person
to get it right after that hint
gets one point. Okay? And if you guess during
the two-point round, during the countdown, you cannot guess
after the hint. I know what this is because my mama put this
on lots of things.

I don't mean
to give you a hint 'cause I could be
totally wrong, but I'm guessing
'cause I'm going
for the two points - right off the bat.
- I'm gonna take a hint. Uh, uh... Stevie:<i>
Okay, who's guessing?</I> - Me.
-<I> Three, two, one...</I> Gravy on my mama's
country fried steak. <I> No.</I> - What?
- Well-- My mama puts this
on country style steak, and I am right.

- Maybe she's been putting
 pudding on there.
- Yeah. Okay, fine,
you guys get the hint. <I> Okay, here's the hint.</I> <i> Spotted cats
love this pudding.</I> Spotted--
What's a spotted cat? - Spotted cats?
- A leopard? - Chandler's getting close.
- A cheetah pudding? They don't feed pudding
to those critters. <I> Okay, guys, I'm just gonna
give this one to you.</I> <i> It's Flamin' Hot Cheetos.</I> - Oh, Chester the Cheetah.
- Link: What? So now we've messed up
pudding and Cheetos.

- Spotted cats.
- This one is l-- This one's a lighter brown,
Chandler. I don't-- I don't like this. Let's get a three-way dink it
and sink it on this one. Okay, all right.

Dink it, sink it. ( Shudders ) The consistency of pudding, combined with anything
besides what should be pudding is horrible. - Oh, my.
- I think I might
 actually have this one. I definitely have a guess, but I'm trying to narrow it down
between two different things.

Oh. This is so bad. There's one thing in it
that I think is rancid. - Rhett: Man...
- You guys think-- you-- Chandler has a guess.

Are you going
for the two points? - I'm going--
- I'm going for it, too. - Yeah.
- I'm not. <I> Okay, three, two, one...</I> - Mashed potatoes.
- Asparagus. - Mashed potatoes?
-<I> Incorrect.</I> I said asparagus.
That's not right? -<I> That is not correct.

</I>
- Dang it! - Is mashed potatoes correct?
- So, Link, here's your hint. No. It is a green thing
that kids don't like to eat. Yeah, that was my other guess.

Broccoli. -<I> Correct. </I>
- Yeah. - Broccoli.
- I was, like-- I couldn't tell if it was
broccoli or asparagus.

I can totally taste it. And I went with
the wrong one. One point for Daddy. Okay.

Now, this one-- this one-- You know,
any unsuspecting passerby just might say, "Let me dip
into some of this pudding." It's a little bit lighter
than you would typically enjoy. Chandler, I can't help but
notice you're getting less
and less. For a reason,
for a very good reason. You're learning
that it doesn't take much.

Dink it and sink it. Rhett: Uh-oh. ( Gags ) - Savory?
- Oh, man. - What? What?
- Oh, h-- Ooh, I'm getting
something oceanic.

- Oceanic.
- Link: Yeah. - A lot more than you can taste.
- Oh, my God, yeah. I know what this is. Hold on.

Hold on. Oh, you swimming with me? Now that I'm smelling it, yes. Yeah, but which oceanic
thing is it? - You think you know
 for certain?
- Yeah. Well, I'm already in the lead,
so I'm going to push further.

I'm trying to be
aggressive here. <I> All right, who's gonna guess
without a hint?</I> Me. I mean, I have a guess, but I'm not confident enough
without a hint. That's right.
He's not confident enough.

Here we go. <I> All right. Link, go ahead.</I> Clam chowder. <I> Incorrect.</I> ( mocking )
Clam chowder.

Did it not--
Does it taste-- If I told you
that was clam chowder,
would you believe me? - Honestly, yes.
- See? - Yes.
- Okay, but I'm wrong.
 What's the hint? <I> Okay, so this thing
also functions</i> <i> as an insult
for small people.</I> - Uh--
-<i> Oh, come on.</I> - Oh, count--
- Shrimp! -<I> Correct. </I>
- Hah! I almost said, "Oyster?" I'm having so much fun just
eating pudding with you guys. - It's so great.
- I don't like this. We should-- You don't like--
You're not having a good time? We're gonna run into
each other on the street, and you're just gonna run
the other direction.

Yeah, yeah.
Not again. You've eaten pudding
in the presence
of rotting flesh, man. - You can handle anything.
- That's true. Chandler: I don't like
the consistency of this.

This one's more liquefied. This is really liquid. - Triple wooden dink?
- Dink. Triple sink.

Rhett: Hmm. Oh, God. What are you experiencing? Like lots of pain and sadness. This is bad.

But I think that what it is
was good at one point. Let's convince ourselves
that it was good. I think you gotta cut
through the pudding and find the prize. You know what I'm saying? I'm trying, man.
I'm trying.

The problem is the coldness. The coldness-- No, it's ultimately good. It is ultimately good. People are ultimately good.

And whatever is in his pudding is ultimately good as well. I have an optimistic viewpoint
on the world, boys. I'm just getting
cold gravy again. I have no clue.

- It's super meaty.
- It's meaty, right? Meaty, saucy. -<I> Anybody wanna guess? </I>
- Nope. - ( Chandler groans )
- You wanna guess? - No.
- I need a clue. <I> The clue is it's good
for the soul.</I> Soup! Campbell's soup--
chicken soup.

<I> It's chicken soup.</I> - Chicken noodle soup.
- Soup! Chicken-chicken! We cannot let him
run away with this. Yeah. So, Chandler,
when you leave here, what are you
gonna tell people about your Good Mythical
experience? - Great time, great time.
- The guys are-- great time. Great pal, great people.

- So you're gonna lie.
- Yeah. - Good, good.
- Yes. Yeah. Don't worry.

That's good. I love how
you're pre-coughing. Yep. Okay, I just--
You know? Oh, whoa, it's a--
It's a big mass.

Chandler:
This is chunky. Okay. What in the world's
happened there? - It's like it's got
 its own shape to itself.
- Look at that. What do you mean it's got
its own shape to itself? It's separating from the sides.
It wants to be one thing.

You know what I'm saying?
It doesn't wanna spread. It wants to accumulate. Okay. Dink 'er, sink 'er.

I gotta guess.
Hah! I really gotta guess. There's a gripping flavor
to this one. - Gripping.
- Yeah. It's actually good.

Yeah, it's not bad. This is the best one so far. - Yeah.
- It's giving me signals that says, "Not a pudding! Enjoy it as something
totally different."
You know? Okay, here's what
I'm gonna do for you guys. I feel very confident
in what this is, but if I get it right
without a hint, I go up to four points, and you guys are just left
in the dust.

- Do you think you know
 what it is?
- I have no clue. I'm taking myself
out of the pre-guess. I'm taking myself--
but if you give me a hint, oh, boy, I'm gonna take it. I'm gonna take it, so...

You think you know
what it is? - Yeah, I-- I mean, again--
- It's sour. I've been on this show
long enough to know that
I could be completely wrong, but it feels so obvious to me, but I could be
completely wrong. Let's talk
our way through this. How does it taste to you?
What are you getting? I mean, it's-- yeah,
it's got, like, a sour-- it's very strong.
It's like...

Guys, I feel like it cuts
through in such a way that the pudding
doesn't even influence it. - It's pungent.
- It doesn't, yeah. You've tasted this before. <I> All right, who's gonna guess
without a hint?</I> I'm gonna take a hint.

- I don't-- I want a hint.
- Yeah. <I> This is the only other
ingredient</i> <i> on a Chick-fil-A sandwich.</I> - Pickles.
-<I> Correct.</I> Oh-- Here's a thing I will say, being in the lead
at this point, this isn't a skill
that you need to be proud of. You know what I'm saying? Where are you gonna apply
this to normal life? I mean, this isn't anything
to care about, right? It's like,
"What are you good at?" "Well, if you put
weird stuff in pudding, I can tell you what it is.
4.2 GPA." I think what Rhett's
getting at is the bragging rights go to
the person with zero points, so you're doing great. It just means you're
the most normal one.

No sniffing. But just taste it. Just dip it and then dink it, but I think the smell
is gonna go a long way, just based on what I just did. Chandler, given our
experience on this show, I'll go ahead and tell you,
this being the last pudding, it's probably not
gonna be gross at all.

It's gonna be really tasty. Oh. Your face says, "Not tasty." Oh. Yeah.

Yeah. It's got a strong
medicinal smell. I'm pretty sure I know
what this is as well. Oh, gosh, it's so strong.

Is it a fruit?
Is it a fruit? Or is it something
from the medicine cabinet? How specific do we need to be? -<I> It's pretty generic. </I>
- Okay. I'm definitely thinking
this is something that you find in a bathroom. - Yeah.

Okay, how about--
- But I don't know what. How about I'll give
the hints now? - What?
- You definitely find-- - You definitely find--
- You know what it is? Yes. You definitely
find this in a bathroom. ( Spits )
What are you tasting? I think I know what it is.
I'm not gonna say it, though.

Did you swallow it? - Yeah.
- Eww! All right, here--
All right, Chandler, you're our guest.
Here's what I suggest. He thinks he knows
what it is. Let him guess
for two points. - Yeah.
- You know what?
 Three points.

And then if he gets it wrong, he still gets to respond
to the hint. - Okay.
- Before you, but not me. - I'm not responding at all.
- What's your guess? - It's just soap?
-<I> Correct.</I> - It is just soap!
- Okay, yeah. It's just soap.

- And you swallowed it.
- Yeah. It doesn't need to be
in pudding. It doesn't taste
like you would think, but it smells like
you would-- yeah. I need some more pickle pudding - to get this soap taste
 out of my mouth.
- Yeah, to dilute this.

Okay, let's bring in
the scepter. Congratulations, guys. The two of you have tied,
so you have to fight over the magnificently large
wooden spoon. You know what,
Prince of Pudding?
You can have it.

- Oh. Wow.
- You can hang that over-- You can carry that
through town today. - Yes.
- Hang it on your wall in your-- in your apartment. Look, it's got a little
ornamentation there.

- Chandler: It does, yeah.
- What is that? Looks like a ghost
from Pac-Man taking a crap. All right, be sure to watch
"The Walking Dead" on AMC. And check out Chandler
in the upcoming movies "Only" and "Inherit the Viper"
in theaters soon. And keep watching - just to hang out
 with us some more.
- Yeah.

Rhett:<i> Want a new way
to enjoy pudding
or just a beverage?</I> <i>Get our
Ear Biscuits mason jar,</i> <i>available at mythical.Store.</I>.

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Black Sesame Pudding Recipe (Exquisite Dessert with Rich Sesame Flavor)Cooking with Dog

Hi, Im Francis,  the host of this show "Cooking with Dog." First, measure out the water in a cup  and rehydrate the gelatin powder. Stir to mix and let it sit for about 5 minutes. In the meantime, heat a pot of milk  and add the sugar.   The appropriate temperature  to dissolve the gelatin is about 50~60C (122~140F).

When the sugar is dissolved,  remove the pot from the burner. And add the rehydrated gelatin. Stir to mix and dissolve the gelatin completely. Then, pour the mixture into a bowl  with the black sesame paste.

Make sure to add it a little at a time  while mixing vigorously. You should also mix the sesame paste  before use since it often separates. When evenly combined,  float the bowl on ice water and continue to mix. When cooled, add the heavy cream.

Keep chilling it while mixing. Now, the mixture should thicken and the sesame paste  will remain suspended in the pudding. Clean the bottom of the bowl with a towel  and pour the mixture into small cups. Let the pudding sit in the fridge  for over an hour until firmed up.

Now, the pudding is chilled and firmed up. Garnish with the whipped cream. And top with the black sesame seeds. The sesame paste goes great with the milk and heavy cream.

Instead of the whipped cream,  you can also top with black sesame paste,  kinako, roasted soybean flour  and kuromitsu, Japanese black sugar syrup. If the sesame paste isnt available,  you can toast sesame seeds  and then thoroughly grind them to use in this recipe. It will not be as smooth as the sesame paste  but you can still enjoy this delicious dessert. Good luck in the kitchen!.

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Beth's Salted Caramel Pudding RecipeENTERTAINING WITH BETH

- Hey guys! Today, we are making
salted caramel puddings. One of the most decadent
desserts known to man. These things are addictive. They are delicious, creamy, and decadent.

They were inspired by my recent
trip to France this summer, and if you were following me
on Instagram and Facebook, you may have seen some images
of me in the salt marshes, where I had to stop at
the little salt boutique to buy some fleur de sel. It's a really charming part of France that's known for its salt and its butter and for its salted caramel desserts. I wanted to share with you my version for a salted caramel pudding. Let me show you how easy
it is to put together.

So the first thing we're going
to do is make our caramel. You're going to take one cup of sugar and put it in a large stock pot. You do want a pot with a high profile because we are going to be adding some heavy cream once our caramel is done, and it does have a chance
of sort of bubbling up, so do make sure that it's a nice deep pan. And then you're gonna put
your flame on medium-high.

And at this point, it's gonna look like it's not doing anything, and you're gonna get antsy, and you might tend to walk away. Do not do that, because this
can burn very, very quickly, and there's nothing worse than
the smell of burnt caramel. You have to start all over again. But you'll be encouraged
once you see your sugar start to melt along the side of the pan.

It'll become clear, and then overtime, it'll start to develop this
really beautiful amber color. And just keep taking that
pan and swirling it around. You don't wanna stick
any utensils in there because it'll just
stick to it like cement. So just don't touch it,
just swirl it and move it, and once you get to the
end, and you start to see that it's really a
beautiful caramel color, you might wanna turn
down the flame just a bit because you don't want it to burn, but you do want the rest
of the sugar to dissolve.

And you wanna turn off the flame, and then you're gonna add half a cup of heavy cream or whipping cream. And you're gonna pour that in the pot, and you're gonna watch, it's gonna just rise up and start to bubble. That's okay. Just let it kinda do its
thing, it'll settle down.

And once it does, that's
when you wanna add a quarter teaspoon of the
fleur de sel sea salt. The fleur de sel sea salt is usually sold right next to the salt. It's typically in a smaller container. It's a very fine salt that doesn't have a very strong salty flavor to it.

I know, it sounds kinda weird, salt that doesn't taste like salt, but it's just light, and it's
really great for desserts or sprinkling on top of grilled meats. And into that, we're also gonna add two tablespoons of butter, and this is gonna add a really beautiful, smooth texture to our caramel. And then I also like to add half a teaspoon of vanilla extract. And so at this point, our caramel is done, and we just wanna transfer it
into a heat-safe container.

And we're gonna set that side,
we're gonna use that later. And then the second part to this process is we're gonna start to
create our custard base. So in a large mixing bowl, you're going to add five egg yolks, and into that, we're gonna add a third of a cup of corn starch, or corn flour, you may know it, and you're gonna whisk
those two things up together until you have a beautiful
yellow paste on your hands. And then you can just set that aside.

And then the next step is to
create our milk-cream base. Now stick with me, I know this
feels like a lot of steps. You got the caramel, you got the eggs, now you've got the milk, but
it's totally worth the effort. It's really not that hard.

It just takes a little bit
of time, but the results are well worth the
effort, so stick with me! Okay, now we're gonna
take two cups of milk. We're gonna put that in the pan. And one cup of heavy cream. Then you're going to take a vanilla bean, split it down the side, scrape out the seeds, put that in the pot.

And I also like to throw
in the pod as well. And then you're gonna simmer this mixture for about five minutes,
just to allow that vanilla to infuse into the cream
mixture, and you'll start to see the seeds kinda boil up to the top. At that point, you wanna take out a sieve and just strain your milk mixture just to catch all of
those vanilla pod bits. Then we're gonna take this
hot cream-milk mixture and we're gonna add just a
little bit to the egg paste.

And we wanna do that just a little bit so we can whisk it up
and temper those eggs. So tempering just basically means wanting to get those eggs up
to the same temperature as the milk so that they don't scramble. So once you've kinda got that going, then you can go ahead and
slowly add the rest of it. Then we're gonna pour this
mixture into our cleaned-out pot, and then you're gonna start
to whisk it on medium-high.

Once you see it start
to thicken, and it has kind of that pudding consistency
but it's still pourable, you can turn off your
flame and then remove it from the burner because
that burner is still hot, and if you keep the pot on there, that custard is going to continue to cook and you'll end up with
something that gets too thick. So definitely remove it,
and then you wanna add two tablespoons of
butter and whisk that in. Now at this point, this custard is not gonna taste like much. So don't go in there trying
to taste it and be like, "Eh, this doesn't taste like much." Because it's not sweetened.

We have to add our caramel back in. Remember, that is like straight sugar 'cause that is going to
sweeten up this custard and really give it its great flavor. So you're gonna take your caramel, put it into the pudding mixture, and start whisking it. And you'll see, it'll start to develop this beautiful sort of
butterscotchy hue to it.

Then you can pour it into
your ramekins or containers. I like to use these little French tumblers 'cause you can see through
them, which makes it nice, and it just sort of goes
with the French theme. Then we're gonna put these puddings in the fridge for at
least two hours to set up. Now I actually don't like
to cover these puddings because I find that
they start to get a lot of condensation and
moisture at the top of them, so I just leave them as
is, and they kinda make a nice little seal once they start to set.

And then to serve, I like to take a little bit more of that
fleur de sel sea salt and put it on top of the pudding. I know it feels weird,
but it's really good between the sweetness of the pudding, and then you get that little salty, that sweet and salty, it's so good. And then we're gonna add a
dollop of homemade whipped cream. And then just to guild the lily a bit, I do like to add some
toffee bits to the top, but you could also add cinnamon or nutmeg or even some crushed
nuts would be delicious.

And there you have it, a
delicious salted caramel pudding that is so decadent and so delicious. Alright, you guys. I hope you subscribe for
more delicious recipes, and I will see you back here
next week with another one. Until then, bye! (Happy acapella music).

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Beth's Banana Bread Pudding with Chocolate Chunks

- Hey guys, if it is still
chilly where you live and spring is slow-coming, I have got a great dessert idea
that will warm you right up. It is my banana bread pudding
with chocolate chunks. This is a fantastic dessert to serve when it's really cold outside
and you have friends over and you want to impress
them with something really soul-satisfying and delicious. People will talk about these
bread puddings for weeks.

They are that good. Let me show you how to put it together. So the first thing you want
to do is prep your ramekins. So I'm working with
four six-ounce ramekins and you want to spray them
with some baking spray.

I like the larger ramekin,
because I think the pudding looks a lot more elegant that way. I also like the little raised polka dots on the side of them. If you want to know where to get them, they're in my Amazon shop and I'll leave you a
link in the description. So once you spray them
with the baking spray, it also helps to take a pastry brush and just rub around the sides, making sure everything's well-coated.

And then you can set those aside. Then in a large mixing bowl,
you're going to add six eggs, one cup of heavy cream,
two tablespoons of sugar. I don't actually add
that much sugar to this, because the bananas
provide so much sweetness. But if your bananas are not very ripe, you might want to add another tablespoon.

And one teaspoon of vanilla extract. And you can whisk that all together, just until combined,
and then set that aside. Then, for our bread, I like
to use a rustic Italian loaf, but you could also use brioche or you could use a French loaf. And you just want to cut the bread into about half-inch cubes.

And we're looking for six cups. Then you can add the bread to the batter and toss it to combine,
making sure all those cubes are getting well-soaked
in with the custard. And then in a small bowl, you want to mash two very ripe bananas. The riper they are, the
sweeter the puddings will be and the more pronounced
the banana flavor will be.

And you can toss those in. And then the last thing we're gonna add is 1/3 of a cup of chocolate. So you could use chocolate chunks, you could use chocolate chips,
whatever you have will do. See wasn't that easy? This is all we have to do.

Now we're going to take this
mixture and fill our ramekins. I think it's easiest to do
it with an ice cream scoop. And you just want to make sure that your first couple scoops have
a lot of liquid in it, because that's what's gonna create the sort of custard center. And then the final scoop
should have more bread in it, because you want to make sure that you get some nice cubes kind of balancing on top, which will toast and become golden brown and make the banana puddings
look really elegant.

Then you want to take your ramekins and place them on a baking tray. And you can pop this whole thing in your refrigerator just like that, because you do want to make sure that you refrigerate these puddings
for at least four hours to allow for the bread to
soak up all of that custard. Because that will create
a more delicate interior than if you just popped it
into the oven right away. Then when it comes time to serve, you can pop these in the oven
at 350 degrees Fahrenheit for about 45 to 50 minutes.

So it does take quite a bit of time to make sure all of that egg
custard is fully cooked through and that the tops have
become golden brown. And you can kind of press
on them a little bit and if no liquid is coming up and they're nice and kind of spongy, then you know that they're done. So you can take them out. And then I like to dust these with a little bit of
powdered sugar just on top.

And then you can bring
them right to the table and let everybody dig in. (Laughing) And once they've gotten through
about two to three bites, it's also a good idea to serve a little lightly-whipped whip cream on the side, because it's a fantastic combination to pour a little bit of that whip cream into the banana puddings. Because there's something really delicious about that hot bread pudding
and the cool whip cream. Not to mention, it serves
as a nice flavor combination between the rich banana
and the chocolate chips.

I hope you guys give this one a try and let me know what you think. And for all the printed recipes, you can head to my website,
EntertainingWithBeth.Com, and you can print them out there. Alright you guys, I will
see you back here next time for another quick and easy recipe. Until then, bye!.

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Banana Pudding with Vanilla Wafers Recipe

I lived in New York right around the time
when the whole cupcake craze started. I lived there when Magnolia Bakery just started
and we would wait hours in line just to get cupcakes from there. So, I would go for the cupcakes in the beginning
and then one day they ran out of the cupcake that I wanted, so I tried their banana pudding
and it was just mind-altering. It was so good, it just brought back every
single piece of nostalgia from your childhood that...

I mean, I grew up eating this banana pudding,
so I wanted to show you kind of my updated version that you can make with your family. So, first step is we're gonna steep some milk,
get two cups of milk and we're gonna steep a vanilla bean. If you don't have a vanilla bean, you can
use vanilla extract. Instead I would just warm up the milk slightly,
take it off the heat and then add the vanilla extract.

The vanilla extract has alcohol in it so when
it hits heat, it tends to evaporate. So I've got one vanilla bean that you could
just get at the grocery store in the spice aisle. I'm gonna split it in half before I steep
it. That way I can get all the bean flecks out
of it before I steep it.

So just with a paring knife, split it in two,
and with a knife just take out all that filling and just put it right on into the milk. I have the milk over low heat. You wanna be careful not to boil the milk. So just put the whole bean in there, the flecks
as well as the seed as well, and we're just gonna let that steep for about 15 minutes.

Okay, so I have vanilla bean and milk steeps,
I'm gonna make the rest of the pudding. I've got five egg yolks in the bowl here,
to this I'm gonna add half a cup of sugar, a pinch of salt and then a quarter cup of
cornstarch. Make sure not to let the sugar sit too long
on your egg yolks otherwise you'll get something that's called burned egg yolks. So just when you put the sugar on, make sure
to whisk it right away.

Okay, my milk and vanilla bean mixture has
been steeping and now I'm just gonna put it right into the egg yolk mixture. You're gonna want to use a sieve that will
catch any of those vanilla beans. Give it a big whisk to make sure everything
is incorporated. Okay, now we're gonna add the egg yolk and
milk mixture back into the pot that you warmed that milk in and we're gonna cook over medium
heat.

Okay, so my milk and egg yolk mixture is over
medium heat, I'm gonna whisk constantly for about two to three minutes until it becomes
really thick. And the thickening will happen really quickly. One minute it will go from a loose liquid-y
texture and then it'll all of a sudden be thick and pudding like and that's because
there's cornstarch in there. And one of the reasons I love using the vanilla
bean is because there's vanilla bean flecks throughout this pudding.

But again, vanilla extract is totally fine,
or if you wanna get a little crazy, you could put some bourbon in there and just make it
a bourbon banana pudding. Okay, so my pudding has gotten really, really
thick, we are almost there, but I'll show you how thick it really gets. And it's pretty much... It goes from being
really liquid-y to thick almost instantly.

See, you can tell that it's like almost that
pudding texture. And then we're gonna put it into a bowl and
fold in some butter. Okay, so let's put our pudding mixture into
a bowl and if it looks a little chalky right now, or kind of not smooth, it's totally fine. We're gonna put in some butter which is gonna
smooth everything out.

Okay, so I'm gonna add two tablespoons of
butter and just put it right on in, perfect. So, my butter is whisked in. We're gonna put this in the refrigerator for
at least four hours or if it's easier just overnight. But before we do that, we're gonna put some
plastic wrap right on top, and the plastic wrap's gonna help prevent the pudding from
forming a skin on top.

I know that sounds really gross, but trust
me, just do it. So, the plastic wrap's gonna go right on,
but we're actually gonna put the plastic wrap directly on to the putting and then into the
refrigerator for four hours or up to overnight. I do overnight just because it's easier. I've got my pudding and it's been chilled
overnight, so it's nice and cold, and then I've got some whipped cream.

I whipped the cream until soft peaks and then
I'm gonna fold three-fourths of this cream into the pudding mixture, and we're gonna
save that final fourth for the top and then just gently fold it in. And by adding the whipped cream, this is gonna
lighten the pudding and make it really velvety and smooth in texture. Okay, so let's assemble our banana pudding. I'm just using a glass bowl today.

You could use a casserole dish, you could
use a trifle dish, the glass bowl works just as well. And even if it's not glass, it's totally fine. I like using glass because then you can see
the different layers of the pudding with the bananas and the Nilla wafers. Okay, first let's add a layer of Nilla wafers.

So, and vanilla wafers, it's a little bit
controversial, I think you have to use like the Nilla Nabisco kind to get that flavor. I don't know what...I've tried it with vanilla
wafers from Whole Foods or from kind of like generic brands, and there's something about
this brand that just like the nostalgia is wrapped up in it. But, if you can't find this one, just regular
vanilla wafers will do too. And then we're gonna add pudding on top of
that and it doesn't have to be perfect, that's the beauty of this dessert, is that it's a
little bit messy, but totally amazing.

And then on top of that, we're gonna add sliced
bananas. So just thinly slice the banana and then just
place it right on top. So, we had this recipe a lot growing up, but
it wasn't really until I lived in New York that I really, really loved it. I remember just getting huge tubs of it from
Magnolia Bakery and just walking home snacking on it.

No shame, right? And then we're gonna repeat this process a
couple more times depending on how big your dish is, okay? And then the final banana pudding right on
top. And then to this, we're gonna top with the
remaining whipped cream and then kind of final garnish, we're gonna take a couple Nilla wafers
because obviously,we don't have enough already and just break them right over it. And there you have it, you have this delicious
banana pudding. And I love that the glass bowl you can see
the layers, you can see definitely that there's banana in there, there's pudding and then
the Nilla wafers.

So, you could let this sit in the refrigerator
until you're ready to eat, but I'm ready to eat right now. The only difference if you eat it immediately
is that the vanilla wafers are gonna be a little more crispy. That's not a bad thing it's just preference. So, I'm just gonna dig right in because this
is just all for me anyways, right? Let's go.

I'm just...It's so amazingly nostalgic. I love when food kind of transports you back
until like a time in your life, and this transports me right back to New York. It makes me miss it a little bit. I love this recipe, it's banana-y, it's vanilla-y
and it's totally delicious.

So you should make it for your next family
occasion, for Easter coming up or just any old day you want the banana pudding. Thanks so much for watching. If you like this video, give it a thumbs up
and subscribe because I upload a new recipe video each week. All mine, all mine..

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Banana Pudding CheesecakeSouthern Living

(Bouncy happy music) One of my favorite desserts is banana pudding. My Aunt Brenda used to make it for me every year for my birthday as a present, and now it's the dessert I bring to our Thanksgiving family lunch every single year. When you make the crust for this recipe, it's important to press the crumb mixture up around the springform pan. And then you can stand vanilla wafers up into your pressed-down crumb mixture.

The crumbs will actually help your vanilla wafers stand up along the crust, and so you'll have a pretty crust around the edges. You have to use ripe bananas. Overripe bananas that have turned almost completely brown are actually perfect for this recipe. The best thing about this dessert is that you can make it in advance because it does have a long chill time.

So you're not really worried about making dessert when you have plenty of other things to be worried about the day of your event. When you bake cheesecake, it's important to bake it 'til the center is almost set. If you bake your cheesecake until it's set, it will end up being overdone once you take it out. You don't wanna have brown bananas or wilty whipped cream, so it's important to decorate it right before you serve it.

When we put our banana pudding out at Thanksgiving, we always announce to get it while the gettin's good. And I hope y'all enjoy this recipe as much as I do, because it's sure to disappear quickly..

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5-Minute Chocolate Bread Pudding in Mug - Microwave Recipe

Hi, I am Eugenie.  Today is for another microwave cake in a mug: Chocolate Bread Pudding. First, spread 2 teaspoons of softened unsalted butter on 1 slice of sandwich bread.  I dont add cream in the batter today,  so decent amount of butter is a definite must for this recipe.

And slice the bread into small squares.  And add in a mug.  Just 1 bread is enough for one cup.  And tall mugs are not recommended.

Like this relatively wide ones are good. Then distribute 2 tablespoons of chopped chocolate between breads.  I love this Nestle dark chocolate, chocolat noir.  And dust with ground cinnamon.

In a cup, crack in an egg and add in 2 tablespoons of sugar.  Then cream together until white.  Make sure sugar is completely incorporated.  Then add in 1/3 cup of milk and stir until homogenously combined.

And carefully pour over the bread in the mug. Now microwave for 1 minute. Then another 30 seconds.  If the pudding is still liquidy, repeat microwaving for only 20 seconds each time until done.

It took me 2 minutes and 10 seconds today. Microwaving time varies depending on a microwave oven.  Voila,  A bread pudding in a mug.  And never forget chocolate sauce.

Yes, its time for quick chocolate fix!  Bon appetit.  I love ever so soft bread pudding with melted dark chocolate and rich chocolate sauce.  You can also serve with my French salted caramel.  I have both chocolate sauce and salted caramel in separate videos.

I have raisins bread pudding for baking in another video. And also find my chocolate cinnamon bread pudding recipe for baking at eugeniekitchen.Com.  If you a fan of cake in a mug, I have two more recipes: chocolate cake and nutella cake.  Thank you for watching.

Bye for now..

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[OoGui Eater] 2KG of Pudding

OK, funny story guys We decided it' be really cool if we got some
little puddings and we have like a decoration challenge Cause you know I like arts and crafts arts and crafts with candy is even better
than that So we ordered it online and it arrived at our
house and... The little puddings are actually big 1kg buckets It's a bucket! It's a bucket of pudding Perhaps we should have read the weight I was wondering why they were so expensive Yeah I was like maybe it's like a gormet pudding I still think, you know what, we're gonna
decorate these things and make these cute This'll be easier to decorate Of course, yeah So we're gonna make some cute desserts and
eat them We're gonna see whose is better and ask you
guys about that Wh do you think is gonna make the better pudding?
C'mon So you've gotta put the plate on Yeah, first, like that This is so scary, this is SO scary You Ready? No! I'm not ready Don't drop it everywhere S&Ready, 3,2,1 Oh! I felt it dislodge did you? Mines dislodged Oh my god, it's juicing everywhere OK, ready? Oh my god! Look at that This is so huge! It's got juice all over it (I can't believe
we almost ate this the wrong way) I mean, Noooo Oh, this smells so juicy It smells like caramel and suger and honey... It smells like popcorn, like caramel popcorn OK, here we go It's so, slippery This is making the same sound a really clean
poo makes You are... Gonna use that all huh? Well, because now I have the template with
which to operate Oh my god! It's a cute little egg So here we have, one little eye...

And another Little eye This is the greatest thing ever Ok: Here's a little.. You've got some pretty cute pandas Nosey (a nose) You can have the rest of the box Hahaha, theres only one left! I need one Mine's starting to look like nipples Yup, that, looks, like nipples Oh you know what, now I put the little red
thing, it looks like the clown from SAW. Good job, well done, now Simon's made a terrifying... OK, so I'm going to save this by having a
smily face *In the SAW voice* Hello children, do you
want to play a game? Simon has a terrifying pudding I think mine looks pretty good I think I'm ready I think I'm done here OK, which one do you think is better? Simon's terrifying clown one? Do you want the clown from SAW or...

An adorable heart? I definitely think I have the best one here Think we should eat mine first This is going to be ridculous Ready? Ok, here we go Oh my gosh! That is so creamy and jiggly here we go, are you ready? Yup That's actually really good, that's butterscotch That is a great pudding That is such a good pudding But this has got to be for 5 people Na, definetely 2 people can finish this You should not finish this with 2 people Simon It's so rich, when you start eating it this
feel like really heavy It's creamy, it's not just like a light dessert This is the nicest pudding I've had in Japan How many puddings have you had? That is..... Alot of pudding We can give up, we have another one we've
gotta eat we can just saran wrap it We didn't eat half, don't give up! I can't eat any more Oh my god, this is way too rich for me I'm telling you, there is no way someone could
eat this much pudding [doorbell rings] Hi! I'm Yuka Kinoshita! I've heard that there's some pudding that
can't be eaten in this house It looks sooo delicious!! Yeah, oh, ok. Sure. GO head, no problem Can't you finish these puddings?? Yeah, enjoy it! Don't worry! I'll can eat all of this It's so sweet and tasty! I got this! Let's eat! This is so cute! Look at this decoration! Yeah, it's delicious!!
It's so sweet and tasty! It's jellylike and the caramel sauce is also
good! Let's add some more cream here This is mango!! I'm done with the first one! It was really tasty! Let's eat the second puddin! A lot of M&M's! Awesome! The last bite That was delicious! OK, thats amazing That was the most amazing meal I've every
witnessed It was delicious! Do you have any more?? But it was delicious, right? It was delicious! Do you have any more?? Hahah, no more! I think we definitely lost to Yuka because
she definitely out did us here.

But I'm not gonna give up! I am going to challenge Yuka to a Tteokbokki
eating challenge Tteokbokki?? I love (Korean) Tteokbokki!! Oh really? OK, so I'm going to make some home made Tteokbokki and I'm totally gonna beat her *Whispers* I'm probably not "So make sure you head on over to Yuka's channel and you can see how much Tteokbokki we can eat
in once sitting." I'M TOTALLY GONNA BEAT HER! I'M NOT (I'M PROBABLY NOT) I'M CONFIDENT! PROBABLY NOT..

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Step by Step Caramel PuddingFlan recipe(Eng Sub) by Ap Amma

Welcome to "Ape Amma" youtube channel. Today I'm going to make the caramel pudding answering some of the questions I received. Questions many people asked me was that when the caramel is turned upside down, the caramel is stuck to the bowl without mixing with the pudding. Today I'll be providing the answer for that.

These are the ingredients. I'm also using a nutmeg in this recipe. I've taken a half a tin of condensed milk which is 250g. But you can use 250ml of milk and 1/4 cup of sugar as a substitute for condense milk.

First you have to get a bowl that hold all these ingredients if the bowl is too small you'll waste the custard mixture. It's best to use a thick bottom stainless steel pan to make the caramel. Now see how I'm adding this sugar. You have to add the water only to cover the sugar.

Now keep the flame on low and stir till the sugar is dissolved. Only stir in the center of the pan using the spoon. If you touch the edges of the pan with the spoon the sugar will stick the edges of the pan since it's hot and the sugar will crystallize. After about 3 mins the sugar is dissolved now just remove the spoon and don't use it again.

Now just swirl the pan like this and the heat of the stove must be evenly distributed. Just keep the pan on the flame for about a minute and swirl it like this. And this is after 11 minutes. See how the color has changed now.

This is after 13 minutes. Now we have got the amber color. Amber is a yellow and orange mixed color. Now it has turned to a dark amber color, Now switch off the flame.

If you keep it for more time the caramel will burn and will turn bitter. Now spread the caramel all around the pudding mold. This is going to get hard very soon, so do it quickly before that happens. Once the pudding is done this caramel will stick to the pudding really nicely.

Now let this dry. Mix 2 eggs but don't beat it too much. 250 G of condensed milk. Vanilla essense now add half a cup(measuring cup) of water.

Now add it to the pudding mold. Now I'm grating a little bit of nutmeg. Since egg has cholesterol it's good for our health to add some nutmeg powder. This pan is filled with water up to the quarter mark.

I've added this serviette so the water will not over boil and the steam will be evenly spread. Now I've kept a cooling rack so we can keep our pudding on top of it. Now let the water come to a boil. Then cover the pudding mold with a aluminum foil.

Now the water is boiling, and I switched off the flame since I can't put my hand in with the steam. One I'm increasing the flame for a short period to get back the steam. Now once the steam has started again, reduce the flame to medium. When you are doing this in a vessel like this, unlike a steamer the steam might go out.

So the time to steam will be more using this method than a steamer. You may even do this in a steamer. It took around 15 minutes for this pudding to get steamed. Then I'm just going to leave the pudding like this for 3-4 minutes and then I'm going to take it out.

If you use high heat to steam this the eggs will scramble. So the heat has to be kept on medium all the time. Now let's check out pudding. Now do the toothpick test.

The toothpick is clean so it's nicely steamed. Now just keep the pudding like this reach room temperature. Now when you keep it like this, then only the hard caramel will slowly melt. You had asked me why the caramel is left on the bowl when the pudding is made.

This is the reason. If you directly keep the pudding in the fridge the caramel will get harden again. So keep the pudding in the fridge only once the pudding is fully cooled down. I made this pudding at night then once it was cooled down I kept it in the fridge.

And cook it out in the morning. So the caramel was nicely melted and mixed with the pudding. If you flip the pudding as soon as you took it out of the steamer. There will be not enough time for the caramel to dissolve.

So the caramel will be stuck to the bowl. I've added a little extra sugar caramel to this pudding mold. If you had added a very thin layer of caramel. The caramel may even dissolve while in the steamer.

And once you flip it the caramel will flow out nicely. This is the next day morning. You can loosen the pudding using small knife. Now see how I'm going to flip this.

Isn't it beautiful!! See how the sugar caramel has come out of the bowl. Can you see how the caramel that was in the bowl is stuck around the pudding. Let's check the taste now! Write down all the tips I mentioned when doing this caramel pudding in a book, so you don't forget it. It's really delicious and the caramel is really sweet too.

Leave a like and share with your friends if you like this caramel pudding. :) Try this recipe and send your photos of caramel pudding to "Ape Amma" facebook. To learn how to make delicious recipes like this please subscribe to "Ape Amma" channel and hit the bell icon. Leave a like and share with your friends if you like this video.

Thank you!.

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Potatoes - You Suck at Cooking (episode 74)

We'll start by washing a potato under cold tap water. Then we'll fill a pot with water. It can be cold or hot water. Turn on the stove, place the pot on the burner, then put the potato inside the pot.

Putting a lid on the pot will make the water boil more quickly. Once that's boiling, you can reduce the temperature a little bit. You'll want to let it cook for between 10 and 20 minutes, depending on how thick your potato is. You can check it every now and then with a fork.

Once it's tender all the way through, it's done. That's not quite done yet. If too much water boils off you can add more hot water. We'll just check it again here...

Seems like it still needs a few more minutes. It's been around 15 minutes now, so I'm gonna test it again. And that feels pretty tender. So I'm going to place it on a plate, and turn off the stove.

Then you can cut it open. Sprinkle on some salt, a little bit of butter, and some pepper. And that's all there is to making a potato. *Happy April Fools!*.

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Pesto - You Suck at Cooking (episode 73)

It's been called the greatest sauce to ever walk the face of the Earth by me. It's been called the Italian basil smoothie also by me. It's been called alien blood sauce by Devin. Rude, Devin! [Devin] Oh, I was-- I was just kidding--
[YSAC] Be quiet, Devin! (In Italian) You suck at cooking yeah you totally suck.

The heart and soul of pesto is basil which has a long, storied history The ancient Egyptians used basil in embalming. In Greece, basil was a symbol of mourning. In Buck Creek, Indiana people rub it on their tires for good luck. This mysterious plant begs the question: "How could a leaf be so tasty?" You couldn't possibly pack any more flavor into something so thin if you try.

Unless you made a basil-bacon sandwich which is sort of cheating, but really delicious. (Crunch) Mmm, basil. This one basil leaf I bought from the farmers' market has more flavor than this bag of assorted deciduous which I also bought from the farmers' market. Get back outside! You wouldn't think being really delicious would be a great survival strategy but Basil's like: [Basil] "I'm gonna make myself so delicious you'll cultivate the f*** out of me! (In an evil voice) and then I will be immortal FOREVER!" I realize both of those words sorta mean the same thing but y-you catch my drift.

But could it just be people who think it's that tasty? Are giraffes looking down on us, thinking: [Giraffe] "Those stupid humans eating that trash weed. Pass me some more eucalyptus, Rick" Until we stop being selfish and start teaching giraffes how to talk, we'll never know. Another interesting ingredient in pesto is pine nuts. Pine nuts obviously come from Christmas trees.

Extracting them is pretty straightforward. All you have to do is take of the shiny ornaments and smash it to get the pine nuts out. You can also get them from a pine cone if you want blander, more inferior pine nuts that are a waste of time and disrespectful to baby Jesus. But how is it that the pine needles contain so much flavor and powerful bitterness, when so many other types of needles simply taste bland and painful? Get back outside! Also, do pine trees know that cactuses exist? And if they met, would they be friends or enemies? So this recipe calls for: a half cup of olive oil, a packed half cup of Parmesan cheese, a 1/3 cup of pine nuts, a clove or two of garlic, and two cups of basil.

But how do you measure a cup of basil? That's a cup of basil. Also a cup of basil. That's a British cup of basil. It's much more accurate to go by weight, but not a lot of smartphones have scales on them yet.

So, I made this homemade balance scale. You'll know when it's exactly two cups of basil when it balances with exactly seven to ten small to medium-large sized pieces of random gravel. And we're going to add a squeeze of lemon. Now I'm not sure how many lemons were kicking around Genoa, Italy in 1576 when somebody decided to throw these ingredients together, but I can tell you from personal expericence that the squeeze of a lemon really ties the room together.

I'm throwing in everything but the cheese right now because I'm not using a food processor where I can really control how blended it gets. I'm gonna stir the cheese in afterward to retain some texture. (Sound of food blending) Another way you could create some texture is to power stone cut your nuts. (Sound of food blending) Why does pesto contain the word pest when it is not in fact a destructive insect or other animal that attacks crops, food, or livestock? The word "Pesto" actually comes from a Genoan word than means pound because you used to have pound this stuff together with a pounder.

But since we blend it now, we should probably change its name to "Blendo." Also, the term "gimme a pound" Comes from the Genoan term: "May I please borrow your pestle." If you can't get hold of any basil, pine nuts, or the other ingredients; you can make a pesto with: butter, cottage cheese, garlic-salt, pistachios, and parsley. Well this will earn you an instant lifetime ban from Italy, sometimes that's the price you have to pay to make your way in this unforgiving world.  Pesto,  you're what a mess though   Inside my chesto   Pesto   Pesto, let's make a nesto   Where we can resto   While I digesto   Pesto .

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Korean Vlog Cooking Vegan Choco Mug Cake + Favorite IG Story AppDTV #99

Hi there Qtees <3 lol wassup Qtees :) Its been a while since our last Korean-speaking Vlog And its going to be a bit awkward, but hope you enjoy! Thank you very much <3 It has also been a while since our last visit to a cafe where we drink coffee and open P. O. Box gifts that our Qtees sent to us <3 Actually Qtees have been sending us so many gifts through our P.O. Box, but we were so busy for the past couple of weeks, which delayed us from opening the gifts :( The temptation to open them ahead was REAL!! Also, by the end of this video were planning to film QQs Cooking Show so make sure to stick around with us until the end! (My Korean today is so awkward T.T) BUT! Before heading to the cafe, we have a quick question to aks you Qtees! Have you ever heard of an app called Snow? Its an app with these cute emoji stickers and we often used them on our Insta stories as well as on our DTV vlogs couple of times Yup! Im pretty sure many of you Qtees are already aware of Snow app :) Snow app is well known as a selfie app in Korea And recently they came up with new filters and stickers that you can use it for a rear camera So, well walk through 3 of the filters with you today! Let's try using them together :) First, well show you how to use the Analogue filters Analogue filter is really good for capturing vintage or melancholy images Well try it for ourselves outside.

Lets go! Wait for me sis! =.= There are so many Cherry blossoms blooming in Korea lately <3 aren't they beautiful? :) Lets try getting the best shot here! Can you touch that tree and look up sis? Good, good lol Wait...Thats too much man lol Can you please do it in more appealing way? NOOOOO! SIS!!!! Now, Ill try using the Analogue filter Qwon: Can you please take me from the bottom? O..Okay Qwon: Please make me look taller! O...Okay sis Qwon: Please make me look like as if Im 59 If you click that right button you'll be able to see these 4 different types of Analogue filters A1 filter looks like this Here's A2 Could you please do some 'pretty' pose sis?! This is A4 I personally like A3 the most Wow, this filter is amazing Qwon: Please take me pretty sis lol Okay man, please stay still!! Lol Qwon: Make me look tallerrrrrr!! Please stay STILLLLLLLL. I'm getting exhausted man Wow It's like an art! Since the weather is amazing these days, I think it would be perfect to use Analogue filters outdoors Because the filter corrects the image itself, it's very convenient as well The next filter that we'll be introducing is called 'Spring filter' it's a filter that makes photos look pinky and cute There are 3 different types of Spring filters Rather than taking a photo, this time, we'll bring a photo from our gallery and layer the filter on top Go to photo gallery... I'm sure our Qtees are familiar with this photo from our Instagram <3 ...Then click the filter button... It has 3 different types of Sping filters This is S1 filter S2 filter and S3 filter S1 filter has the strongest shade of pink Thus, let's go for S1 filter SAVE! Tada~ It really brightens up the image For the last sticker, we'll show you how to use it at our house Go go! So, the last one we'll be introducing is called 'Girlfriend lens sticker' Cool thing about this sticker is that when you take a photo of someone, it automatically blurs out the background Thus, it's best to use it when there are too many things going on at the background or you can use it while you are traveling and there are too many tourists behind you when taking a photo It helps to focus on the person in the photo and become less distracted by the background So, shall we try using the Girlfriend lens sticker?! Cick that smile emoji button at the left side of the screen This square box that has the word 'dslr' is the Girlfriend lens sticker The top one captures images in full color, while the bottom one caputres images only in black & white For us, we'll try using the color image Can you do some cute pose sis? One, two, three! Stay still! I think I got it Wow! I look so pretty man!! 0_0 Lmao And it really blurs out everything on the background It's definitely less distracting By the way, you can capture both photos and videos using the Girlfriend lens sticker Click the smile emoji button...

I'm going to try the black & white image One, two, three! Qjin: Sis, it's a bit difficult staying still in this pose... O..Okay! I got it! Lol So cute <3 So that was Girlfriend lens sticker :) There's a festival happening nearby; thus, there are so many people in the cafe today! So! Hope you Qtees enjoyed the Snow filters and stickers that we just showed you today! If you are interested in Snow app, please make sure to check the description box below :) By the way, Snow app are FREE, so make sure to take advantage of it! And hope you Qtees take many lovely photos during this spring and summer <3 There are so many people in this cafe today! OMG. It's been a long time since we had a coffee Let's hurry start unboxing the gifts X) They are behind you I carry such portable knife on my purse (I'm so well prepared lol) There are actually few more gifts at home that our Qtees sent to us But we'll be opening just these for today :) We had this gift for a long time It was sent to us by Qtees from Korea Her name is Erika <3 Wow! What are these?! I'll read this letter first :) Erika lives in Kyoto, Japan And she owns a selective shop where she sell jewelries that she handmade I believe this is her business card Her selective shop is called Viajero Are these all what she handmade?! 0_0 No way!!! What is it? / It's an earring! Isn't it so pretty?! I can't believe this is a handmade It's here lol Wow, mine is in gold color That color is gorgeous as well It's so pretty <3 The design is so unique There are two more earrings! That's an earring?! Yeah it is! This is a design that I've never seen in my life This is such an interesting design It's so pretty >_< This is truly one-of-a-kind earing!! You look really great with that earring / Really?! What is that?! 0_0 The bottom of the earring is slightly curved outward Thank you so much Erika <3 I'm so in love with these earrings Isn't this that KitKat that they sell mostly in Japan?! I saw many people buying this Kitkat when they visit Japan What is that sis?! This is also Kitkat What flavor is it? It's all written in Japanese.... Hmmmmmm lol What are those?! It's blush for cheeks These are our favorite colors for blushes I really like peach colored blush For me, I love lavender colored blush For those who are interested in Erika's handmade jeweleries, please check out the description box below :) This letter is also from Korea! It's from Joana who lives in Seoul For real?! OMG, we have so many Qtees in Korea <3 Do you want to use my knife sis?! Uhh...

No thank you lol Please, feel free to use my knife sis Joana is actually one of the winners from our Healing Bird giveaway event She sent us these gifts to say thank you for the giveaway Joana is from Portugal and has been living in Korea since 2012! This bracelet is for Mama QQ <3 Really?! It's such a cute bracelet Oh, and Joana handmade this bracelet For real?! Look at this one!! Mama QQ will love this :) Thank you so much Joana Did she make this one as well?! 0_0 Yup, she did! She handmade this one as well She is so talented! Is that a dolphin charm? It looks so nice on you sis! This one is a velvet chocker That one is so pretty as well! Thank you so much Joana <3 You really didn't have to :') <3 Now, I'll open this letter from Jasmine <3 Jasmine is from Australia and she is currently studing Law I guess her dream is to become a lawyer?! (That's so awesome!!!) She must be super smart! Jasmine has been watching our channel since June 2017 and she asked us one question She has been really stressed out lately due to exams and studying and she wants to know if there are any tips to relieve her stress one tip is that similar to how body builders / athletes have cheat meal once a week, once a week, Jasmine should take a day off and do whatever she wants! You can go for shopping, go for movies, go for delicious meal, or take a time off at a pretty cafe! Also, even though you didn't do well on exam, don't be too hard on yourself because that exam does not define who you are! Enjoy every single moment of your life!!! Jasmine placed these splenda inside the envelope along with the letter <3 Thank you so much Jasmine :) Hope your exam goes well! You can do it!! What are you doing sis? I'm so famished...Lol This gift was also sent from Japan! And it's from Erika again! This gift is from Erika who previously gave us her handmade jewelries!! But while the previous gift was from Korea, this gift is from Japan I guess Erika sent another gift from Japan She didn't have to...! She sent us another Kitkat and this one is matcha flavored What are these?! From what I know, I think it's a candy that looks like a white chalk Can we try one?! Sure! Let me read the letter first! I'm guessing english is Erika's second language?! Erika gave us one question, but I'm not quite sure what the question means She asked us, "How is the combination of fashion?" But unfrotunately I can't quite understand the question T.T. If you are watching this Erika, could you please kindly elaborate a bit more at the comment section below? T,T We'll be more than happy to answer your question <3 We're so sorry :( Erika sent these two gifts! It's from KBF Box ? There are more earrings!!! Those are gorgeous!! This one is amazing Do you see this sis?! It's a very 3-dimensional earring tots my style! Thank you so much Erika <3 I also love this earring that I'm doing right now :) I'm so excited to try this candy! Wow! The soda scent is very intense! It looks exactly like a white chalk! Can you bite into it? Is it sweet? / Yup! It dissolves instantly once I bite into it It's so delicious! It tastes very similar to that candy we eat during Halloween! Exactly!! Here is the photo of the candy we're talking about :) Thank you so much Erika <3 Speed up sis! Lol This gift is from California, San Gabriel What is that?! I think there's something inside as well Is it a keychain?! This is so cute >_< Oh! Here is the letter! Let me read it first :) The gift is from Xiaoyan <3 xiaoyan also said thank you to both mama & papa QQ for bringing QQ to the world >.< She said she wants to live in korea once she graduates and she asked about how to get a house and job in korea as a foreigner for houses, website like zigbang is one of the popluar websites in korea to get 1 or 2 rooms apartment well put the direct link at the description box for you :) for jobs, weve never worked at a company in korea before so not sure if we can answer this but one suggestion wed like to give you is to make sure you have both jobs and houses settled in korea before coming here :) xiaoyan gave us this to put our unicorn dandruff inside >.< She said this is a surprise gift! This is so pretty!!! Omg our qtees know so much about our taste in earrings T.T. Looks pretty sis <3 this is from hong kong! Isnt the letter pretty? Its from Nicole and this is her first time sending gifts to a youtuber >.< She was looking through online for earrings and thought about us she also got something for mama QQ!! Omg so many!!! Oh its a bracelet x) its so pretty <3 thank you so much Nicole :) is this earrings? What is this? Oh!! Its a hair pin!! Looks good on you sis >.< How does it look? It dangles~ thank you so much Nicole :) this earrings is very unique! Its a swirled shape saw this several times here in korea too! Omg Nicole gave so much to us!! T.T. This one came broke T.T.

But it still looks good as an odd earrings this one has a sailor moon vibe <3 let me change my earrings to this one! Sorry erika T.T. Tada~ this is so pretty <3 last but not least! It says, "dont fold the envelop thank you! How cute <3 its from spain! This is from Beth who lives in Barcelona, Spain she found out about our channel while searching for places to visit in korea she is an illustrator! And since she knows that we love sailor moon, i think she drew something similar for us!! She also has her Etsy shop! Im so excited to see the drawing what? She drew these? 0.0 / Yeah she did!!! They're stickers!! Omg theyre so cute T.T. I love Mars and Qwon loves Venus im guessing thats the drawing of us? >.< Thats your pepsi top and mine is from during the Nike interview!! This is amazing Beth!!! This is Beths business card and im guessing this is how Beth looks like? >.< Well put Beths info at the descrption box so please check them out :) thank you so much Beth! Well cherish the drawing forever <3 the pacakging is so cute!! The last two packages are from companies first of all, Charles & Keith was so kind enough to send us one of ther shoes and bags love their packaging i hope it's a mule x) hurry open dude lol even a hand written letter! Thank you :) no way this is so gorgeous i've always wanted these type of mules! And they're surprisingly so light! / They are! The heel part is quite interesting. It looks super thin from the back but looks thick from the side pretty sis <3 i love the color as well that wasn't a paused footage lol now i'll open the bag it's a bucket shape such a unique shape! I love it so much! The construction is amazing here it has a large storage room with a snap closure oh~ you can enlarge the bag slightly from the side thank you so much Charles & Ketih the color coordination here though the last one is from Healing Bird and they sent us over a month ago but we weren't able to open it until now T.T.

Ohhh!! Haven't you finished using this hair mists? Yha, I did! We didn't get to receive this Grapefurit & Wild mago scented roller perfume last time Wow, the mango scent is very intense! If you are a fan of sweet scented fragrance, I highly recommend this Grapefruit & Wild mango perfume roller I always mix this cherry blossom and blueberry hair mist sprays when doing my hair in the morning But I used them all, andHealing Bird scented another bottle just in time! This is a Grapefruit & Wild mango body lotion And these are hair conditioner and shampoo with the same scent! Our hair is going to smell so sweet from now on! I'm so in love with these fragrance! Here is a quick summary about the scent Neroli & Bitter Orange has a very similar scent to those small scented dolls It's sweet and yet very cozy at the same time Grapefruit & Wild mango smells exactly like a sweet mango This Iris & While musk is one of our favorites It has a similar scent to whitemusk and can be used as a unisex fragrance roller Last but not least, Cherry blossom & Peach has a strong floral scent with a hint of sweetness This is hands down, our favorite body lotion these days We always use this Souffle Body Cream after shower It's a body 'cream,' but once you apply them on your body, it changes into an oil Thus, it's super hydrating This is also one of our favorite hair oil I always finish my hair with this oil after using the hair straightner Thank you so much Healing Bird! This area is filled with amazing scent! It smells amazing! Oops, I squeezed too much! You may stop now sis... Lol Even the design of the bottles are so unique There's a little bird sitting on the cap of the bottle By the way, International Shippings are available for Healing Birds' items So for Qtees who are interested, we'll put the link in the description box below, so make sure to check it out :) Isn't that mine, sis?! Just drink it man.. Lol So that's the end of our unboxing for today :) Next, you will be watching our 'QQ's Cooking Show' video but because it's a video that we took long time ago, we didn't speak Korean for the cooking part Therefore, for Korean Qtees, please turn on the Korean subtitle :) We'll sign off from here and hope you enjoy our cooking show! Bye Bye <3.

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I Tried Cooking A Recipe From The 1910s

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Game Day Artichoke Dip - You Suck at Cooking (episode 71)

Hhhhh *stretch* *crick* Mmmmm *crack* You suck at cooking, yeah you totally suck So we're gonna take some Parmesan cheese, get that grated into smithereens, and then put 1 cup of that Parmesan into a bowl *ding ding* Then, we're gonna crack open a couple of mayo pods Usually, two is enough to get a 1/2 cup Throw that in the bowl, aaand... Then a 1/2 cup of sour cream. You basically want 1 cup of Parmesan to 1 cup of wet stuff. That could be a cup of Parm, 1/2 cup mayo, 1/2 cup greek yogurt That could be 1/2 cup Parmesanio, 1/3 mayo, 1/3 sour cream, 1/3 greek yogurt Could be 1 cup Parmesanezia, 1/2 cup mayo, 1/2 cup sour cream, 1/2 cup cream cheese If you're a maniac, it can be 1 cup Parmesanana and 1 cup mayo or it could be 1 cup Parmesan to 1/2 cup mayo and a 1/2 cup water with white food coloring in it Y O U   D E C I D E.

Then, you're gonna need a leek and because it's game day, I'm gonna chop this with my Knifesketball It's far more efficient than a conventional chopping knife because... You utilize the bounce, which basically chops it for you and this is a great example of why physics is a good thing, and not a bad thing. I'm gonna take some garlic, aaaand... Because it's game day, I'm gonna use my Shredminton Racket These things are amazing at picnics.

To combine this, I'm gonna use my official 2018 Federer Edition Grand Slamjangler They only made a hundred thousand of these. I'm gonna crack *tss* open a cold one *khh* with the boys *fffsssshhhhhhhh* and because it's game day, I'm gonna cut these up with my... Chopping knife *cutting these up with a Chopping Knife intensifies* Let's add in those artichokes, some salt, some pepper pepper pepper... And because it's game day, I'm gonna throw in a slash a Hocksauce There's a lot of other things you could add to this: basil, roasted red pepper, sun-dried tomato, jalapeo, anything you think might taste good even though you're wrong aaaand we're gonna...

Pour this into a shallow baking dish that I stole from my sister without telling her but that's how you get for taking back the Vitamix Undoh's on four hundo, and we're gonna let that bake until the top starts to brown. If you don't have an undoh or you want to save money on electricity, you can just chuck it in a hot car for a few hours... And then once you eat it, you can drive yourself directly to the hospital. *S L A M* While that's baking, we're gonna get ready for the big game.

I've got my mini keg... Helmet, so I won't have to get up too often to get another drink I've got my catheter, so I won't have to get up at all... Got my game day shirt Everyone knows I'm a HUGE Glitterbacks fan If they winOH, this stuff's gonna be EVERYWHERE! I've got my let's party sign so everyone knows... It's time to party I've got my emotional guidance chart so I remember how to respond depending on how the game goes I got my lucky football for my second favorite team *Windows shutdown sound* Go on MVP *bluescreen of silence* If we win, I've got some extra beer to celebrate with If we lose, I've got...

Some extra beer to drink I got my ref insult practice station here Hey, ref! Why don't you STOP being a jack wagon, and start REFFING for once in your life! High five, high five, high five, high five Hey, ref! You couldn't ref, even if you had very, specific, reffing instructions that told you how to DO it right! High five, high five, high five, high five Now, the final step to getting ready for the big game is to make sure everyone knows who the alpha is. I do that by wearing my yellow belt, so every dude in the room knows I can take him. If you're wearing one of these, you're not gonna get challenged 99 out of a thousand times. I got my eye drops I put an entire bottle in each eye so that I will not, blink, once.

And the most important quality of the alpha is height If you're only 7' 2" like me, you're gonna need a pair of alpha pumps. This allows me to tower over everybody These things are a little tricky to walk in, so if I'm having a cocktail, I throw it in a sippy cup... Because if I spill something, that clumsiness will immediately open up a challenge to my alpha authority. *B I G   S I P P* If someone DOES decide to challenge you, put your foot down, stay calm, and reveal your "I'm the alpha" shirt underneath your game day shirt.

If the dude won't back down, slip him 20 bucks and say, "Hey man, is it cool if... I'm the alpha, just for today? I mean, like, I made all the snacks, it's my apartment, and it would... Really mean a lot, uh, to me... I-i-if you're cool with that." This works every time.

So now that we know a hundred percent who the alpha is, I'm gonna get back in the kitchen and check on that dip. *Graceful alpha walk* *reverb on* Observe how the dip is lightly golden crusted, bubbling steadily like a hot mayo and artichoke volcano. *Reverb off* You can eat this with crackers, you can eat this with tortilla chips... I'm gonna eat this with cauliflower, since I'm totally getting ripped on keto right now Just throw in a bit of a...

Game day golf ball garnish here... And let's get out there and, uh, go sports!  SPORTS!  SPORTS!  SPORTS!   Let's play sports!   BOOKS!  BOOKS!  BOOKS!   Let's read books!   Let's play sports and let's read books and   be well-rounded human beings!   SPORTS!   BOOKS!   SPORTS! .

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Quick and Easy Butterscotch Pudding(English Sub)by Ap Amma

Welcome to Ape Amma Youtube Channel. Today I'm going to show you how to make a butterscotch pudding very easily. This is what we need. 2 Large eggs 3/4 cup condensed milk 75g butter salt 1/2 tsp vanilla extract 3/4 cup water 3/4 cup sugar for caramel.

You can add a tsp of corn flour as well. First add the condensed milk. Then add 3/4 cup of water and mix it with the condensed milk. I'm mixing 1 tsp of corn flour with milk and adding it to the milk as well.

Cornflour will thicken this pudding more but will also change the texture slightly. If you don't like that texture of the pudding then you can omit corn flour. If you use regular milk, then add 2 tsp of sugar to 1 cup of milk. Now mix the condensed milk and water .

Now we need to make the sugar caramel. On very low heat add the sugar to the center of the pan and let it heat. When some of the sugar is dissolved add the remaining sugar. Now the sugar caramel is almost ready and we switch off the flame.

While the flame is off add the butter and mix it in. This way the caramel doesn't burn and you'll get a nice butterscotch flavor. If you add cold milk to the hot caramel it will harden. So the milk has to be heated as well.

Now switch on the flame and mix this well. See how quickly the mixture got combined. Now switch off the flame and let it this caramel cool down. Stir this for about 2-3 minutes.

Now beat 2 eggs till the caramel is cooling down. If you use small eggs take 3 eggs beat the eggs really well 1/2 tsp vanilla extract Now I'm going to steam this pudding so you have to heat the steamer now. Now I'm cooling down this caramel mixture in a water bath. Now this is really cooled down.

Now you can get the real butterscotch taste. Pinch of salt. Now I'm adding the eggs. If you add eggs to hot caramel the eggs will curdle that's why I cooled this down.

After you've mixed this well, you can pour this into pudding cups. Now grease the pudding cups with butter. If you don't have these small cups you can even use one large bowl and steam it. Then you'll have to cover the bowl with a aluminum foil.

Wait till there is steam in the steamer. And place the cups in the steamer now reduce to heat to medium steam this for about 30 minutes. After 30 minutes switch off the flame and let it cool down in the steamer for a while. See this butterscotch color, even the aroma is great! Aren't they beautiful.

Now you can serve these in cups as well. But I'll take it out and show you. I'm garnishing this with some cashew nuts as well. It's my taste testing time now.:) You can get a great butterscotch flavor.

See how quickly and easily we made this. This will taste great if you cool it. If this video was useful, leave a like and share with your friends. Subscribe to Ape Amma channel to watch more valuable videos in future.

Thanks for watching..

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Fake Food (Miniature Collectables) Re-Ment 2 - Kitchen Utensils

Series#21 - Is dinner ready yet? #26 - Mom's kitchen Series#21 - Is dinner ready yet? 1. Miso soup 2. Thick omelet 3. Curry 4.

Umeshu (plum wine) 5. Fried prawn 6. Grilled fish 7. Pizza toast 11.

Rice cake wrapped with nori seaweed 8. Cabbage rolls 9. Jiaozi 10. Cleaning a kitchen Series#26 - Mom's kitchen 1.

Nikujaga (meat and potato stew) Nukazuke (a type of Japanese pickle) deep-fried pork cutlet rice bowl 3. Potato salad 4. Steamed egg custard 5. Fried rice 6.

Tomato spaghetti 7. Spinach with sesame dressing 8. Croquettes 9. Sushi 10.

Coffee break.

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Cooking with Marshmello How To Make FRIENDS Cookies (Feat. Anne-Marie)

Hello, loves! And, welcome to episode 22 of Cooking with Marshmello! Today, we'll be -- oh, Mello? Are you expecting someone today? Well, best let them know that we're about to get started.. -Phone Text Messages Fast- Well, look at that, it's your friend! And only your friend, Anne-Marie. Here to help us make some cookies based on the ''F-R-I-EN-D-S'' artwork. Let's get cooking! For our recipe, we'll need: Flour, ginger, nutmeg, baking soda, Cinnamon, salt, butter, brown sugar Some mollases, vanilla extract, and a single egg.

In a large bowl, add the flour, -Acting Strong- Cinnamon, ginger, nutmeg, salt, baking soda, butter & brown sugar. Next, using a mixer, (Marshmello ''can't use the mixer'', and wants ''help'' or really attention from Anne-Marie to help him.) Beat for fluffy constancy. (And Then Anne-Marie helps Marshmello with the mixing machine, as he wanted.) Once fluffy, add the molasses, egg & vanilla. Press the finished dough into a flat disc.

It will need to sit in the refrigerator for up to four hours! (Dramatic music plays, because you want us to be bored in 4 hours, YouTube?) Looks like you two have some time... To chill. (Then of course, Marshmello takes on a romantic movie Anne-Marie and Marshmello watches. Wonder what ''Romantic'' Marshmello will do now.) [A dramatic male talking] I love you.

You complete me. [MARSHMELLO YAWNING And tries to hold around Anne-Marie, who of course will reject, because they're just friends, for Anne-Marie Marshmello is more like a brother than a lover.] [Romantic and Dramatic Female Talking] You had me at "hello". (Is this a wedding or something or near death? [CHIME] (I think Anne-Marie is happy the dough i cooled down.) [NARRATOR] Once the dough is cooled, Use a cookie cutter to slice them into individual gingerbread men shapes.  ( Awkward Moment is coming ) Bake them on a cookie sheet for 10 minutes.

[CHIME] -Thumbs up from Marshmello, to Anne-Marie and Anne-Marie gives thumbs up too- Then once fully cooked, add pink frosting to design them as you'd like. And there you have it! A spitting image of you two. Make sure you grab a friend if you're trying this one at home! (MARSHMELLO DON'T PASS OUT NOW!).

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Cooking Steak with Molten Salt

We're gonna see if we can cook a steak with salt And I don't mean we're gonna cook a steak that has salt on it I mean we're gonna see if we can use a molten salt as the heat source To cook a steak fans of the YouTube channel backyard scientist may remember a time when he tried to cook a steak using molten Aluminum and it sort of worked But you couldn't really eat the steak because it had a lot of molten aluminum stuck to the meat Well hopefully if our salt does stick to the meat it will still be edible because it's salt So we're gonna give this a try. We're gonna take some of our salt We're gonna melt it down to a liquid in our crucible, and then we're gonna pour that onto our steak We might try pouring it onto one side and we might try pouring the salt into the pan And then putting the steak on top of some of that salt for the other side We'll see It's just kind of gonna be a little bit of an adventure So let's fire out the furnace melt some salt and see if we can cook our dinner This Coarser Salt is really good for putting on a steak when you're cooking in a normal method But of course this is gonna melt down into a liquid. I don't know if it's gonna make much difference to find out Our salt has melted down to a liquid and our stake is in the pan ready to go I've put this jacket on because there is moisture on the surface of the steak And there's a chance that it could cause the molten-salt to splatter up into the air And I don't want to get that on me There's not so much moisture that I think there's any risk of a large steam explosion But I do want to protect myself a little bit, so I've got the glasses and the long sleeves and of course the gloves That is hot all right, I'm gonna try and start pouring on one end and move down to the other end We'll see how this goes Oh that smells so good My goodness Wow that is a fantastic looking crust on there So our salt as you can see has definitely solidified It did that pretty much as soon as it hit the pan, and we probably could have avoided that by heating up the pan But I feel like that would be cheating then we'd be cooking your steak with a hot pan instead of with molten salt However even though it has solidified. It is still holding a lot of heat This kind of salt melts it just below 1500 degrees Fahrenheit Which means that even though it's cooled down to the temperature where it's solid again It's still very hot so it's cooking our steak pretty well At least on the outside.

We'll have to see how it's doing on the inside All right, here's our steak cooked on salt cooked on molten salt We've first poured molten salt on top of it mostly it just ran off the sides it landed in the pan And then we cook the steak on the mold and salt in the pan the outside has got a pretty good sear on it We've got some good dryness We've got some the Maillard effect has started giving us some nice crispy outside places But I do suspect that the inside of the steak is going to be pretty much raw Let's cut it open and find out how if I'm right? Oh Yeah, so we can see that it did get cooked for about an eighth of an inch  of the way through and then the inside Is still - oh boy, I think even calling this blue rare would be generous. It's let's see It's cool. It's not even a little bit warm so If you like your steak ultra blue rare, I mean this thing this thing is still mooing I'm pretty sure I think a good vet could bring this back. It wouldn't be too late I personally am NOT a big fan of Super rare steaks, and I know all you stake in Thuvia South they are gonna.

Be mad at me for that I'm more of a medium. Maybe medium rare kind of guy, but this is a little too much for me Ultra blue rare. I will still take a small bite of it It's the texture really that I can't handle just slimy at this point, but I'll cut a piece off mostly I just want to see if it got some good salt flavor by being cooked on salt I didn't salt the state except for cooking it on the salt so if I can taste any salt at all we know where it came from a Little there's a little bit of salt flavor to it not a lot There's a good steak Cooked properly that would be fantastic Turns out pouring molten hot minerals Salt is a mineral which means that what we made is sort of like lava Kind of so yeah pouring molten hot minerals on top of a steak is not the ideal way to cook it But I do have another thing that I want to try but first let's learn about our sponsor If you like to cook at home. Hello, fresh is a great way to do it.

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