This... this is a horror show... WTAF...

I'm not sure if this is a crime against humanity or a crime against nature. Either way, it's an abomination.

God this was a gloopy one, even for you

No introduction to what the recipe is, bad lighting, gamer slop ingredients, mommy's dough. Sigma male stuff, right Dave?

It would have been nice to know what temperature to have the pan at as in low or medium, he talks about cooking steak at high temperature but no suggestion about hotplate setting. Other than that it was a really good down to earth video.

Sorry this looks awful

Jessica alba you are the most beautiful woman I have ever seen in my life and I am your big fan Jessica alba ❤❤

This looks like shit. Zero points.

There is too much butter, most of which burned. The burgers are dry and cooked on that nasty grill. You get worse daily.

Dave's not here man 😢

Um didn't you already do this in your 4th of July video from last year?

Dirty counter and overcooked vomit.

Good job eating vegetables! Baby steps for the baby mouth.

Shoulda called it Creepy Uncle Dave's Pasta Slop

Overcooked and looks like vomit. Dave, you suck at life. Just drink more so it ends faster.

damn looks good

You got the garlic from a jar, and you know it. Plus, you didn't show the noodles because you screwed up so many times.

Say it with me, CHIP-OAT-LE... it's not English, and you keep reversing letters to make a new word. CHIP-OAT-LE

Canned chicken, and you are still too lazy to mix with your hands.

You never cease to amaze me. You have the recipe from Bon Appetite right there (a nice step up from allrecipes, so kudos for that) and you still manage to do it completely wrong.

Bro i just discovered this while making a bomb ragù alla bolognese, you have no chance of winning

I love your foods Mr. Dave. Make it easy for us to do in the kitchen. 🌸

I love warm soft tuna and noodle. 💁🏻‍♀️

Damn that looks tasty Dave

Just stop before somebody gets hurt

Literal diarrhoea

Fucking useless, as always.

Once again overcooked pasta. If you are actually using lemon, the dish doesn't need a lemon wedge. The extra would just a few drops of lemon juice. Another you drunk dwarf.

Awful, as always. Have you ever considered attending some classes?

Dave... Just... No. Sigh...

Does that marinade penetrate through the sausage skin. 🤷🏻‍♀️

Looks tasty Dave

Like the receipt, but no offence, you sound like a high school sports announcer, for golf.

I am from Wisconsin, and quite honestly there is only one way to make brats and… this ain’t it. You only need 4 ingredients plus salt- a tall boy of plain, non-hoppy or malty beer (think lager or Pilsner), an equal amount of water, one or two julienned yellow onions(absolutely no garlic FFS, this isn’t Italian sausage), a couple pats of butter, and a large pinch of salt. Put all those in a pot and bring to a simmer. Have a charcoal or gas grill ready, (although you can pan sear them too I guess). Then add your plain brats to the simmering liquid, cook for a minute or two (you only want to cook the outside a little), keep the pot on a low simmer but take the brats out, grill them enough to get golden brown on each side and properly grill marked, then return them to the hot liquid and turn off the heat. Leave the brats in this liquid til it’s time to serve them, you do not want them to be quite fully cooked when you return them to the liquid but maybe 75% of the way. Eat them with a brown mustard, the onions from the beer, and kraut. If you want to go the extra mile with the kraut, mince some bacon into small bits, sauté until it’s close to crispy, wring most of the brine out of your kraut and sauté it in the bacon fat with the bacon and serve that on the brat, can crack a bit of pepper on the kraut too but it’s not really necessary I don’t think the extra kraut step is traditional in the Midwest but I had it in Germany and it’s really good Please though, never add all this stuff to your beer, it is an absolute abomination and has way too many weird flavors pulling you in different directions. I cook for a living, and I shouted at my screen watching this. Never add garlic, and don’t marinate them. You cook them and serve them in the beer.

Is that a 16 oz. bag of slaw mix? There are varying sizes all the way down to 10 oz.

Go to hell WidowSonSanctum!

Your lips are loud, Dave. Consider noise suppression.

I don't think nectarines are vegan Dave.

Looks good Dave I would have cracked some black pepper on top of slaw.

Something burnt, gross, and takes no skill to make. Take no skill to make.... just like the drunk mess your dad was when he popped one off in your mom.

Something that looks like when you vomit blood and sludge from drinking so much.

Another bowl of diarrhoea

Me after Tacobell

Brats are burnt and dry, and the slaw looks gross.

The monster burger used to be an actual monster. Originally it had 2 one third pound beef patties. The thing Hardee's is selling now is like a bad joke. I think the BK Bacon King is currently the best bacon burger in the game. Wendy's Baconator can be good, but it's like pulling teeth to get them to do anything right at the one in my area.

No pickles on the burger, surely you must agree that it's crap

That chicken breast would have been more evenly split if you had just let Daisy gnaw on it.

And it will be overcooked and gross.

So now you are going to rip off a company's product? So sad!

I'll give you a tip for free flavor whenever you brown ground meat for chilli or another recipe. I take my chilli pot and press the meat, usually a combo of beef and pork, down tight in the bottom cold. No oil or anything then turn on the heat medium high. Don't touch it till it sizzles and gets a bit crispy on the bottom like a good hamburger. Check it with a fork just a little so it don't burn. When the whole thing is charred a bit stir it up and brown the rest like normal. Make chilli. All those charred bits is free flavor adder.