Testing My Subscribers' Family Recipes

[@FutureCanoe]

Use code 50CANOE to get 50% OFF plus free shipping on your first Factor box at bit.ly/3ZK0duX!

[@Ahmad20085]

its not available in canada

[@ethanhambert8732]

Thank goodness you aren't sponsoring Betterhelp this time.

[@Dalmoon98]

In the video you said 75% though 😢 or did it sell out that fast?

[@RubyGloomy]

Aww no shipping to UK was so excited for a black apron grats on 2 years of community love your videos

[@RubyGloomy]

​@@Dalmoon98it is 75 off in merch just use the coupon npcbday the 50 off is for factor it was still available a min ago as I tried to get one but won't ship to me

[@zoebhrz]

seeing broccoli in a future canoe video and him liking it is like seeing your child eat vegetables for the first time i feel proud

[@hermiona1147]

I have a recipe with broccoli maybe I’ll send it for the next video 😂

[@zoebhrz]

@ lets test his limits 😂

[@alex_0089]

@@hermiona1147 Yes, absolutely. The sulforaphane in broccoli and cauliflower will be able to offset the extreme amount of plastic this guy eats and cooks with. Unironically pester him until either one of you are dead. 😤

[@saraaahhh122]

Hey, that's me! I'm Sarah from Québec!! 30:58 I can't believe I'm saying this, but FutureCanoe's pouding chômeur actually looks better than the one I made for myself, even if he did pour the sauce THROUGH the batter like I explicilty said not to in the instructions.......... 10/10 Thanks so much for including the recipe and I hope you enjoyed!

[@Jean-Poule_II]

I have never made it so I wouldn't know the technique, but it does look pretty much right tho doesn't it? If anything I think it looks a bit dense, but I haven't really ever had "bad" pouding chômeur as far as I can remember and I haven't had it in years so my memories could be a bit off. Really happy to see it represented as it is amazing and I'm really glad you liked it and submitted it even tho it was 100% going to be butchered haha!

[@salmonella7993]

There's one thing for certain about Sarahs on the internet: their usernames will always have Sarah in it. Congrats you stereotype you.

[@anzai5552]

​@@salmonella7993ok?

[@aidanb4477]

This looks fire. Can you post the recipe please?

[@Sandychmandy]

Post la recette en dessous de ton commentaire ! Les gens veulent essayer :)

[@rubixcubeboi]

I'm feeling like a proud dad seeing him developing emotions ( cause his dad probably never felt that )

[@ellevictor474]

i know...he sounds so excited????😅

[@DeltaMikeTorrevieja]

His dad went out for milk.

[@Pancwake]

Son...

[@pradeepmalar327]

And he's never coming back​@@DeltaMikeTorrevieja

[@The_real_what]

​@@pradeepmalar327 And turned into a Jamaican Yoda

[@SweetMadness9]

7:34 Oh hey, I’m Sarah from the East Coast. I’m glad you decided to make the chicken as radioactive as possible for the feature 😂

[@AltOurCumrade]

in case you are really her what did he do wrong? as it looked like it was not eatable.

[@SoggySoup]

I want to feel bad. But it was truly the best case scenario when sending a recipe to Canoe.

[@MrMolgu]

Your instructions were clear, but he’s just stop tbh lol

[@manojrajopadhye]

He absolutely FutureCanoed your dish into oblivion 😭

[@sanhakim1335]

@@AltOurCumrade Well, from what I can tell, he didn't do the 20 min bake with salt and pepper, but instead drenched the chicken in sauce. Then, instead of glazing the sauce like the recipe said, he just dumped the rest of the sauce on top and made a weird chicken soup in the oven instead of a glazed oven bake chicken breast.

[@AndreMendiola]

Thank you for 2 years We need a video on your own family recipes and lore about how you got into cooking pls.

[@AhmedSihab-f8n]

finally I have the chance to say that Ahm... 19 likes and even invest 5 dollar and no comments lemme fix that

[@scottishgentlemen6038]

That cobbler recipe is a winner. Just made it for breakfast with apple and a little bit of pineapple and passionfruit. 10/10 will be doing this again.

[@Homobikerus]

Haven't tried it yet but I feel it's smth I will actually do on a more or less regular basis already. Do you think it will work with something like a jam as well? I don't always have access to fruits themselves...

[@NeoBarham]

@@Homobikerus i think it probably would

[@widady8681]

this series is genuinely so nice!! i love how you want to connect with your viewers, and it being through food really makes it special

[@Pancwake]

I know right?

[@DreuScuhDoo]

connecting like a fist with them instagram comments

[@chip5617]

You completely missed the point of this channel The real goal is to get us to beat it on the couch, have you not been listening?

[@Meskalin_]

​@@chip5617 he's knew, leave him be 2:42

[@Snydes003]

1. Pizza Omelette Quiche Category: Breakfast / Brunch Timestamp: 0:44 - 2:34 Difficulty: Medium (requires baking and multiple steps) Ingredients: Pie crust, eggs, cream cheese, buttermilk, salt, pepper, broccoli, chives, pizza sauce, cheese, sausage, pepperoni. Steps: Combine quiche mixture, bake at 350°F for 35 minutes, add pizza toppings, bake for another 15 minutes. Rating: 8/10 2. Cheese and Spam Toast Category: Snack Timestamp: 2:46 - 4:50 Difficulty: Easy (grating and broiling required) Ingredients: Bread, cheese (Gruyère or cheddar), Spam, onion. Steps: Grate cheese, Spam, and onion; mix; pile onto toast; broil until crispy. Rating: 9/10 3. Taco Ring Category: Main Dish Timestamp: 4:57 - 6:30 Difficulty: Medium (requires assembly with crescent dough) Ingredients: Ground beef, taco seasoning, crescent dough, cheese. Steps: Cook taco meat, arrange crescent dough in a ring, stuff with meat, bake at 350°F for 25 minutes. Rating: 8.5/10 4. Breakfast Casserole Category: Breakfast Timestamp: 6:37 - 7:27 Difficulty: Easy (basic mixing and baking) Ingredients: Bread pieces, sausage, bacon, cheddar cheese, eggs, heavy cream. Steps: Combine ingredients, bake at 350°F for 30 minutes. Rating: 6/10 5. Chicken with Apricot Sauce Category: Main Dish Timestamp: 7:32 - 8:45 Difficulty: Easy (straightforward baking) Ingredients: Chicken breasts, apricot preserves, Russian dressing, Worcestershire sauce. Steps: Bake chicken with sauce for 50 minutes. Rating: 7/10 6. Blueberry Cobbler Dump Cake Category: Dessert Timestamp: 10:08 - 11:50 Difficulty: Easy (minimal prep, one baking step) Ingredients: Blueberries, sugar, butter, self-rising flour, milk. Steps: Mix batter, pour over blueberries, bake at 375°F for 1 hour. Rating: 9.7/10 7. Potato Pancakes (Quark) Category: Breakfast / Snack Timestamp: 12:03 - 13:27 Difficulty: Medium (dough shaping and frying required) Ingredients: Boiled potatoes, butter, quark (or cream cheese), flour, sugar. Steps: Combine ingredients into a dough, fry into pancakes. Rating: 9.5/10 8. Creamy Seed Pasta Category: Main Dish Timestamp: 13:50 - 14:47 Difficulty: Medium (requires careful cooking and timing) Ingredients: Sausage, caraway seeds (or fennel), heavy cream, macaroni. Steps: Sauté seeds and sausage, add cream and pasta, cook until done. Rating: 6/10 9. Lentil Soup (Dal Pethi) Category: Soup Timestamp: 14:56 - 15:53 Difficulty: Easy (simple sautéing and simmering) Ingredients: Red and yellow lentils, onion, ginger, tomatoes, garam masala. Steps: Sauté aromatics, add lentils and water, simmer until cooked. Rating: 5/10 10. Sheer Korma (Festive Dessert Soup) Category: Dessert Timestamp: 15:59 - 17:16 Difficulty: Medium (several steps, frying vermicelli, simmering milk) Ingredients: Rice vermicelli, milk, sugar, nuts, dates. Steps: Fry vermicelli, simmer with milk and sugar, add nuts and dates. Rating: 4/10 11. Fried Banana Rolls Category: Dessert Timestamp: 23:46 - 24:32 Difficulty: Easy (quick frying) Ingredients: Bananas, brown sugar, spring roll wrappers. Steps: Wrap banana slices in sugar and wrapper, fry until golden. Rating: 9.7/10 12. French Canadian Maple Cake Category: Dessert Timestamp: 30:59 - 32:34 Difficulty: Easy (batter mixing and baking) Ingredients: Flour, baking powder, butter, sugar, milk, maple syrup, brown sugar. Steps: Pour batter into pan, top with maple syrup mixture, bake at 375°F for 45 minutes. Rating: 9/10

[@cedarmorris5273]

Why why why why why do you not have more likes this must’ve taken ages

[@JoeShine95]

MVP

[@k.a.u.4599]

The way he makes breakfast casserole is wrong just fyi! You gota brown a roll of pork sausage exactly like he did with the taco meat (you can use onion too) - cube the white bread in 1/2 in cubes, and rest overnight in the fridge. I've never made it with any other meat but ground pork sausage meat. Add an 8oz can of green chili for spice!

[@BleedingOnion]

Thank you!

[@nourishevolvethrive4164]

❤ thx🎉

[@Topazzzzzz]

"oh yeah. This feels right" at the spam being grated made me laugh. It sure looked weird in the moment but thinking about it, spam is really grate-able somehow.

[@kitkanz]

i'm almost disappointed in myself for wanting to try it but looks fire

[@cinderheart2720]

I'm 90% sure he said "feels white".

[@Topazzzzzz]

@ thats even better!

[@boogeyratt]

@@cinderheart2720 Doubt it since white people are among the lowest consumers of SPAM.

[@Del-Lebo]

@@Topazzzzzz I am going to try that for a stir fried noodles and veg. AND!!!! LOL!!!!!!!!!! great comments after1

[@flipsterfantasia]

12:14 did i just heard him giggle these are the most emotions i have ever heard from him 😭😭 makes me show my emotions

[@thestuffedpenguin4184]

Ikrr🤣🤣

[@Justlov4]

Emma is hilarious. Her email is incredible. Calling you pookiecanoe and the backstory of the pizza quiche was top notch. I love quiche. Congrats on 2 years! Wishing you a wonderful 2025

[@tahahaider5836]

Pookie canoe was pretty cringe

[@Maj-SHIPWRECKED]

Shes not gonna smash you mate

[@chelseacheckington7421]

It reminds me of my grandma and what she did because of the meds she WAS on. She buttered the top of her pb and j because she saw someone else eating waffles and forgot she didn't have waffles too. Lol

[@Justlov4]

@tahahaider5836 yeah it was but I found the rest of it wild lol

[@Justlov4]

@chelseacheckington7421 aww that's cute. She should have fried her pb and j then on the stove. Bet that would have been tastier than the waffle.

[@TheAdaoo7]

>doesn't add enough eggs to quiche mixture >Is surprised when it has the consistency of a sauce Never change big dawg

[@TactlessC]

Maybe he'd have gone all in if eggs didn't cost 4 bucks for a dozen

[@vastttyl8161]

@@TactlessC eggs are $6 for store brand, cheap eggs rn cause of avian flu. It hurts my soul to not eat any eggs

[@artasky6093]

​@@vastttyl8161 6$ for egg???? Holy crap what happened

[@SonnoMaku]

@@TactlessC Oh man is it about to get waaaay worse. The only eggs I can find are $8 for 12 and this bird flu bs is kicking off.

[@evanneff7776]

Did the same thing when he used 1/5 the called for eggs and didn't like it because it wasn't very eggy.

[@OstrichProduction]

31:05 "the entire point.. Is to NOT let the syrup penetrate the mixture when pouring.." Proceeds to pour like a blacksmith forging the day's last sword... who's son wont stop bothering him for milk.. so that he can bake some shit for his imaginary friends over the mountain...

[@idjtoal]

I want to see that movie now...

[@J.Millhouse]

Never watch a FutureCanoe video expecting him to get a recipe right lol

[@J.Millhouse]

@@idjtoal What movie is it

[@somepunk2541]

though Sara did say it will still turn out yummy. So I'm sure he's thought process was "Wait... so I can screw this up and still win? I got to try this."

[@a_lethe_ion]

for the rice vermicelli. cool it longer, stirring. also possible is to take it off the heat, let it sit for a while, then stirring. the noodles will take a lot of the liquid and more important why u wanna cook longer- starch will thicken so its almost more a pudding consistence

[@Excelsius_Cerell]

WOHOOO THE GERMAN DISHES DIDN'T SUCK THIS TIME!

[@MushyLizard]

What a cruel angels thesis, let the Germans get a break.

[@nostrius-t1z]

German suffer the same Curse as us Dutch. We make fantastic winter comfort foods but... Most tourists come in summer so we get overlooked. Sure I love Mediterranean cooking, but nothing will ever beat a good meaty stamppot or stew with a juicy sausage with jus on the side in winter. (preferably served with a strong bok beer lol)

[@alendonvaldor5808]

@@nostrius-t1z I love making stroganoff, it has been my birthday meal for at least 20 years since I was a kid.

[@Sv443_]

Wer schlägt ihm beim nächsten Video Mettigel vor?

[@Excelsius_Cerell]

@@Sv443_ Der kann doch keinen zertifizierten Mett kriegen xD Wir bringen den armen um wenn wir ihm sagne er soll sich selber Mett machen. Is dieser Kommentar unsichtbar? ich kann den nich sehen wenn ich meine Antworten öffne xD

[@Haru-991]

The DB Abridged reference around 5:30 is the niche internet knowledge check I needed today.

[@tomatomi8041]

I scrolled down looking for this as soon as he said it. He is a man of culture indeed

[@PhantomKrispy]

Can we appreciate the fact that future canoe is trying to not mess up the recipes and gets all the correct ingredients (like day old potatoes)?

[@lollipopcrazed]

You commented this without watching the full video, huh

[@MazTheMeh16]

​Exactly. E.g. at 17:30 rose water is not just plain water. .. no wonder he didn't like that one. Missing main flavour components and then not liking it as if thats the dishes fault is so painfull aa @@lollipopcrazed

[@dave_jones]

He massacred the Indian dishes

[@burtbacarach5034]

Well he's trying anyway.Kinda.

[@dopex89]

​@@dave_jones yeah I felt sad and I'm not even Indian 😢

[@SapphireCarbuncle009]

Oh SWEET, my recipe made it in! (23:47) Ngl I was tempted to send a Pancit or Dinnaguan recipe your way instead, but I felt that Turon was a good one to pick! It's something my mom would fix for our family whenever she would make egg rolls or lumpia. It's one of the first dishes of hers my lover tried and loved, so I'm glad to see it was a hit with you! Good recipes from the other submissions, too! That Spam one taught me something new about spam, might try Grated Spam next time I do pancit

[@gnumoo]

My Filipino pride man yoo you did us right with Turon 😭😭🤙 Hype to see it in a future canoe video. Great suggestion!

[@shreychaudhary4477]

Turon is SO GOOD I'm not even filipino

[@vifurawa2715]

Oh that's awesome! Thanks for introducing Turon to our favorite cooking NPC!

[@c.a.1506]

ayyyy so glad a Filipino recipe made it in! my dad never made or bought turon (we're in the US) so I've never tried it but I'll give it a shot 👀 thank you for sending it in!!

[@arlynnecumberbatch1056]

you expect him to make dinuguan in the us? 😭

[@BadhbhCatha]

Dump cake is a can of fruit, a box of yellow cake mix, and a stick of butter. It’s WAY easier. Put a can of fruit with the juice in a pan. Top with dry cake mix. Slice butter into enough pats to cover the top.

[@ThePlantagenet666]

Are you baking it afterwards or just sort of eating it like that?

[@unknowntotherestoftheworld]

@@ThePlantagenet666 baked after. my mom's been making this for easily the last 2-3 decades as a quick dessert

[@auntlynnie]

@@ThePlantagenet666 Also, you don’t stir it! Just place the pats of butter all over the surface of the dry cake mix.

[@somepunk2541]

​@@auntlynnie well yeah, that's a given. The name "Dump Cake" pretty much says that. Though if it was stir cake, I guess I would expect to somehow stir the cake mixture while cooking.

[@sarahmarie1812]

My mom did it with cherry pie filling and called it “cherry crumble cake”. Made it sound so much fancier hahaha

[@teacroatia1286]

27:09 “i realised a reason why its so hard, there’s literally a piece a wood inside. Which is why is the perfect way to start your morning” 😭😭

[@everia_games]

Bars

[@secretname3897]

I FIGURED the onion milk would tast good because things like heavy, creamy sauces with sauteed onions are fire. Excited to try some of these!!!!

[@TheWaross]

yeah, I mean, it makes sense when you think about it since sauces like a Bechamel uses milk with onion that is then mixed with a roux to thicken it. But the flavor profile will obviously be close enough to this onion milk thing

[@Soupdrinker26]

Indian here, to my knowledge the lentil in Dal Pithi is supposed to be cooked until its absolute mush. As for the Sheer Khurma, the nuts also need to be toasted in butter or ghee, and the consistency of the dish is supposed to be more pudding-like. It is also served at least luke warm, if not cold. I would highly recommend trying these dishes again some time. P.s I LOVE YOUR VIDEOS

[@inkbloodart]

so glad your channel exists! idk it's nice seeing someone cook who is pretty down to earth about it

[@SchizoidApollo]

Not all washing is because of germs. Rice, legumes and potatoes can have starches that are good to wash out. That's could be a reason why the lentil soup was so thick. Then again, sometimes you want those starches.

[@jiyanmehta7250]

Yeah that was actually kinda infuriating to watch

[@bomdestructor]

That onionmilk with 9/10 was crazy. Well other peoples trash is others treasure 😊 glad you liked it!

[@micahrobbins8353]

That is not how the expression goes lol

[@MrDiarukia]

I know something like this as a "Hausfrauensuppe" (ger. house wife soup), but additionally with apples.

[@mustwereallydothis]

Did you notice the note at the bottom of that recipe? It gave me a good giggle

[@vertigo9364]

Look up makaronivelli for more finnish cooking horror…. I think that’s somehow even worse

[@XintaiBONG]

Onion milk is the basis of a good mash potato

[@bbobbabb]

Heyy, my recipe is in this video. Thank you! 20:25 You forgot to add olives (or maybe I forgot to mention them in the recipe 🤔), and everything is usually chopped more finely, but it looks good! You catched the right spirit for making Slavic soups - just boil whatever you have in your fridge. The story about the evil pickle is true, though. Love your channel!

[@Satanclaus34]

Бля я так орал когда он не особо следовад рецепту, поварил типа минут 10 и давай есть😂

[@BakaNeko15]

the hyderabadi dessert (seviya ki kheer) tastes way better when you chill it down in fridge

[@hs7178]

personally, I like it better piping hot

[@tisisajay]

With Pappad

[@BakaNeko15]

@ well yeh personal choice, i like it cold

[@BakaNeko15]

@ i actually tried it here for the first time here in kerala and well i am not sure about it but it wasnt bad

[@nanook3595]

he should try shahi tukda

[@ecmcd]

That blueberry cobbler is very similar to what I call "Swedish Apple Pie" - it's made with ~2 lbs apples with 2 tsp cinnamon, 1 cup flour, 1/4 cup sugar, 1/2 cup melted butter, 1 egg, 1 tsp baking powder, 1/4 tsp salt. Mix and add a little milk if needed to make a thick but pourable batter; pour over the fruit in a pie pan and bake for ~45 at 350. To mix things up I add things like frozen rhubarb, strawberries or blueberries, a shot of bourbon, dark rum or brandy, a 1/4 tsp pepper, grains of paradise, ginger, or allspice, etc. for more flavor. I've even added a cup of rolled oats to the batter to make it more like a crumble. I don't bother making pie crusts any more.

[@Drewskiac]

Recipe submitter here: He actually messed up by combining the butter into the milk-sugar-flour mixture, it's meant to be separately poured over the fruit to intensify that "stewing" he was talking about. Sort of like how one would sauté apples in butter before using them in a pie or other baked goods, except it all happens in the oven

[@detlefzockt4964]

Having binged many older videos recently, it‘s great to see that some of these recurring characters (like duck fat) still exist

[@fonsineknshr]

Has he finished the never-ending raclette cheese wheel? I didn't see any raclette in this episode. That'a my favorite recurring character

[@mallow9410]

11:33 the little happy swaying dance xD

[@abrahamde5080]

That eagle impression was on point 😂 0:42 Also the adlibs on this vid are incredible 2:53 and 3:50 XD

[@ChocoTacoMan]

Congrats on 2 years, FutureCanoe! Thank you for your videos!

[@progamerman27]

i am so hyped rn, I submitted a shrimp recipe edit: While i wasn't featured, i liked the video! Mine was an Egyptian rice and shrimp and malakhia dish maybe I should've said I'm indian based on the viewer base 😅 after some demand, I decided to post the recipe! if anyone has any questions, feel free to ask

[@maryamtara2934]

Heyyy fellow Egyptian! Also shrimp molokhia?? Come on man!! It’s chicken 😂

[@clownform]

post the recipe bro

[@progamerman27]

@@maryamtara2934 ayy man, chicken hella expensive rn 🤣 Nah, but fr, It's how my mama used to make it! and I'll share it with anyone if they're actually serious about it, because I suck at writting recipes down and need about atleast 15 mins of focus

[@progamerman27]

@@clownform serious?

[@azxielxxx1316]

@@progamerman27 what’s the recipe?

[@theazianpanda1721]

The first 30 seconds and I’m already smiling. Love this channel man 😭

[@dolasasmal162]

15:22 aint no way he used japanese curry instead of garam masala

[@Venge94]

Lol I thought the same thing, I’d almost feel offended if that was my recipe

[@dubdq3844]

He used DUCK fat to make Dal Pithai WTF lol. I mean I have never had any Indian food with Duck fat in it goddamn.

[@Sunshineattacks3]

That doesn’t even remotely taste the same😭

[@lebenskii]

For the Kalitsounia (called Saganaki on Crete) he mentioned Rajka. Absolutely amazing alcohol. It’s is Brady that tastes a lot like Tequila. The parts of Greece and Cyprus I’ve been to refer to it as Raki (pronounced Rocky). Full meal Grilled octopus legs along with an oil and vinegar topping with a side of a few black pitted olives. A side of Kalitsounia topped with honey A side of fig, split, and filled with a mix of honey and goat cheese purée Washed down with a glass of honey infused Raki.

[@nanditagharami953]

Just saved me from being sad sitting alone and nothing to do at the moment! Glad to hear you🤗

[@crazyfun95]

When I was in Turkey, I had the Chicken Breast dessert and the chicken was very finely ground, to the point I didn't know there was chicken in it until I was told. I think you're supposed to really finely separate the tissue, but I'm glad it was good even when you didn't.

[@insanejughead]

That was the one recipe I think I'll try first.

[@crazyfun95]

@@insanejughead It's really good. It tastes kind of like a vanilla rice pudding, but it's thicker.

[@passbyicecube]

I had Tavuk Göğsü first time at the continental breakfast during my holiday in Turkey, my tour guide told me it does not represent the authenticity of the dessert. At the last day of our traveling, he brought me and my brother to a fancy dessert shop and only order a single Tavuk Göğsü and tea for each of us. They pull the chicken breast into fine, fluffy COTTON, the texture is like soft marshmallow with the right amount of melty string fiber in it (while being slightly tougher than cotton candy), absolutely mesmerizing. One of my greatest memory in my Turkey holiday trip.

[@alpgiraydag2429]

I grew up in turkey and when we were kids none of us knew if it had chicken breast or not, we ate it anyways but didn't actually think it had any actual chicken in it, that's how fine the breast is and considering how bland chicken breast is, it's not too weird to not notice it when it's finely ground

[@crazyfun95]

@ Oh, I gotta go back to Turkey and try the real deal!

[@conroymiller-h9y]

Hey man, ive been feeling down recently and i just wanted to say how much i love your videos, your so funny and theres never a difference wether you fail or succeed, you always make me smile, thank you for making these videos and i really hope you never change with the fame i have no doubt you will earn, thank you ily sm

[@OnThatSillyPath]

6:41 Bro inherited Gaston's cookbook

[@JaRew]

Beautiful video. I love sharing recipes. Thanks for sharing with the community to all of those that submitted recipes. I hope we’ll get more of these going forward!

[@hefalump5698]

22:33 we also use this metod in poland! my dad used to make it for me when i was sick. he also added some spices like ginger (i hated it so much)

[@itsbantoyessir]

Dude I love your videos it’s so much more calming and relatable and real compared to the extreme color graded celebrity cooks

[@FreddiePotato]

Happy birthday to the anniversary 🥳🥳

[@DakshPal-n8m]

try the daal pithi with roti(kinda like tortilla but made from whole wheat flour). Complete meal

[@dudasantos8699]

Yucca is very common in South America, we can do basically everything we do with potatoes, with the yucca. In Brazil we have Farinha and Farofa, that uses yucca flour. We have some amazing recipes😂

[@thartzyfartzystudios6864]

My husband said you sound like Prismo from Adventure Time… I now can’t unsee or unhear it 😂 The food you make looks amazing by the way

[@MazTheMeh16]

17:30 rose water!!! Its meant to be rose water! No wonder it didnt taste right. Rose water and almonds are really nice together. Oh well.

[@Blonded13]

Bro has no idea how much he's missing aaa

[@MidianVGC]

French canadian here, pudding chômeur is an absolute banger. The perfect dessert after a poutine. You may need a coronary artery bypass graft after this but it’s worth it.

[@shresthadewri_OT7ARMY]

Bro annihilated the sheer khurma😂

[@hs7178]

It is a really hard recipie tbf, he did better than I expected

[@Vu1turEMaN]

I sent you an assortment of 5 recipes, but my mom's rice is the definition of struggle meal that will uplift your soul while being painfully easy to make. It's the kind of rice you eat when you need to demo a house in the winter.

[@Ole_Andy]

This is very easily one of my favorite videos. The respect given to all of the recipes in a genuine attempt to learn about the families/ cultures that created them is incredible. This is the type of thing that makes me love cooking.

[@lettuce1874]

How lol he didn't even try pronoucing any of the indian viewers names

[@Ole_Andy]

@ would you rather him completely butcher their names? And it was more about the care and diligence he put into attempting to recreate their family recipes

[@lettuce1874]

@@Ole_Andy bro he didn't use like any of the right ingredients, what are you on about 😭 Japanese curry powder instead of garam masala, normal water instead of rose water-- it's fine when he substitutes/skips some ingredients but these are the MAIN flavour profiles 💀

[@Ole_Andy]

@ can you explain the main difference between what he used vs what the recipe asked for? Genuinely asking because I just thought the video was at least semi-informative and made it pretty simple for someone like myself to attempt the recipe

[@lettuce1874]

@@Ole_Andy rose water is legit what it sounds like (it can either be syrupy or simple water texture, but the main taste is rose-- like the flower), he used normal regular water, aka it'll taste like legit nothing but sweet. For the Japanese curry powder is a LOT more mild/has a sort of sweet mild taste, it doesn't have the right savoury spice taste that garam masala has. You can't really substitute them for each other because they have very different tastes. The recipes themselves are fine, his execution, or rather lack of execution is the problem. It's just sucky because he doesn't like them but also is substituting ingredients that will completely change the experience.

[@Mugzee09]

Man, got me all teary eyed at the end lol. We love you Canoe! Keep up the amazing work, you deserve every bit of recognition that comes your way! Personally I've been struggling for a long time and I'm finally taking steps to better myself because of you. Having you around to help make the world feel less dull is an honour. Love ya mate

[@zlazk8713]

12:00 “Not pronounced like the unit of energy” Proceeds to pronounce it like the unit of energy

[@bobbycool2815]

LOLL

[@Sunshineattacks3]

I mean… how else would he pronounce it though?😂

[@wiverite]

@@Sunshineattacks3Jule: You-la (the a like in may or dad) Julia: You-le-aa (the a like the u in dump or like the fake British accent) I hope that’s understandable but usually you can just look up a video pronouncing it if you’re interested :)

[@Sunshineattacks3]

@ this was actually so thoughtful thank you😁

[@Kevin-zd5bi]

17:03 I went from having no idea WTF you were making to recognizing it from every tech job potluck I've ever been to. So I think you nailed the execution.

[@davidgedlinskeiii6421]

That blueberry joint looks amazing!

[@Maddieoo7]

32:34 "The roof of my mouth is erased from existence" 💀😂🤣 I'm glad the taste was worth it my guy.

[@Morphishful]

Got me in the feels at the end. Glad to be on the journey with you.

[@TheBaldr]

Texan Pasta: Large stew pot: Brown 1lbs of ground chicken or beef with one chopped onion and one can of chopped Jalapenos or 3 chopped Jalapenos and packet of taco seasoning mix. Once browned add 1 quart/box of chicken broth and add another 1quart/box of water. Add 2 cans of navy beans(or northern beans) and 1 large can of corn. Bring to a simmer add a bag of egg noodles and simmer for 30 minutes. Serve in a bowl and cover with shredded Mexican cheese and salsa.

[@pradeepmalar327]

FINALLY!! VERMICELLI!! A GREAT IMPROVEMENT!!!

[@featherozone]

Note in the last recipe: "If the sauce gets through the batter, you fucked it up" Future Canoe: 31:51

[@Satanclaus34]

Shit was peak 1921 comedy

[@mamounmohammed]

my favourite childhood family recipe was the two right hooks to face and the why no A plus 🥰🥰

[@T3l3machhs]

real

[@Guts880]

I have found my people

[@shaiksarfraz7946]

Thank sfor choosing my recipe I wish you'd have one authentic Bowl of this desert at my place you'll love the tast with extra vermicelli

[@vyoletrose3218]

Good morning Canoe ❤ Happy anniversary! Love your channel

[@gcm747]

18oz (500g) will do just fine with that blueberry cake recipe. I made it immediately upon finishing the video and it was pretty good!

[@matthewuchiha]

OMG THANK YOU SO MUCH FOR THAT DISCOUNT, I'VE WANTED YOUR BLACK APRON FOR SO LONG!!! Bought it immediately!!!

[@daljeet1396]

14:59 😂 it's me and I am she you ultimately made dal And btw you missed the half part where you add pithi which are wheat dough shapes things But so glad you made the most home cooked meal of indians -dal

[@RoundyTheDummy]

6:45 i think they meant tabasco

[@ДваСапога]

have you tried it with tobacco? just wondering the taste.

[@RoundyTheDummy]

@ДваСапога tastes like spoiled cartboard and BS (im not eating that)

[@bruhzzer]

as someone who has had tobacco in their mouth multiple times (not the chewing type, the smoking type) it's not a good feeling and also you can get sick from it ​@ДваСапога

[@omeletplayz2731]

you should try knafeh sometime. its a very interesting dessert, all of my middle eastern family seem to enjoy it but I growing up in the united states was never used to the flavors. It's certainly an unusual taste, and I personally don't enjoy it much, but it would be interesting to see what you think

[@nickkalister6291]

first you had no idea we're out here makin' raclette and now i find out you didn't even know about the freaking spam museum? future canoe, time to get more familiar with the midwest my dude.

[@TheWisestP]

I listen to your videos to sleep.. this will be my sleep asmr today thank you!

[@random5524]

14:47 OH MY GOD DAL PITHI??? ONE OF MY MOST COMFORT FOODS EVER, my mother or grandma makes it most times when there are less ingredients in the house or they are tired or just need something fast or well when we ask for it, we eat it with chutney too if available at the time, I used to have it dhaniya(coriander) chutney, haven't had this in so so fucking long I miss it, and now I m in college away from 'home' so probably won't be getting it anytime soon. i m so glad it came up cuz it's not a famous or commonly known dish in the main stream but made of the comfort history in the homes of the middle class, the recipe varies from home to home but it's still a shared sense of home for most of us, man I m so excited to watch this one, so happy. okay so watched it, it's not the way we make it but it still looks good!! kzbin.infoLSUk0RMmt3s?si=KwVyPHxP8gbrR-f5 this is more similar to how it's done in my house

[@jhepadidaymaypamoa5172]

thanks for the reference, tried it and LOVED it ! Have a good day ☺️

[@random5524]

@jhepadidaymaypamoa5172 yay, so glad you liked it! You too have a nice day and nice year!

[@jiyanmehta7250]

“Looks good” this has to be some cope, the guy massacred it in every sense possible. I like FutureCanoe but sometimes with the way he half asses things he misses out on a lot…

[@random5524]

@jiyanmehta7250 not gonna disagree with that lol

[@K1w1xB4nd1t]

My version of breakfast casserole. this is how I make it. Take one package of maple breakfast sausage (must be maple syrup flavoured) cook fully and then use scissors to cut each sausage into 6 pieces (should be tiny discs). take one loaf of brioche bread and cut off the crusts then cut into perfect small cubes (four horizontal and four vertical cuts is the size you want). Now set the bread cubes aside or put back into bread bag for now. In a bowl or large measuring cup add 2 cups of milk, 4 eggs, approx. 1tsp salt & pepper, a few dashes of mustard powder, a small dash of cinnamon, a dash of whatever hotsauce you like with eggs. (Be sure to mix the eggs well with the milk so u get even distribution and it will bake more evenly) now shred about 2 cups of cheddar cheese (u can do more or less depending how cheesy u like things) now in a large glass casserole dish spread some butter around with paper towel to prevent sticking, put a layer of bread cubes in the bottom of the dish to cover the bottom, add a few sausage bits/discs (not all of it at once) and add a sprinkle of cheese. Then add another layer of bread cubes, sausage, cheese and repeat until you have used all of your sausage, bread, and cheese lol. Make sure u have a nice sprinkle of cheese and sausage on the top so it looks nice and gets all that cheesy goodness melted on top when you bake it. Now stir your milk, egg, seasoning mixture again to make sure the seasoning and eggs are evenly distributed, carefully pour the whole mixture on top making sure to get some around all the edges of the casserole dish (careful not to splash or spill). Now cover with a lid or tinfoil and refrigerate overnight or for at least 2 hours. Preheat your oven to 350F and bake for 1 hour or until golden brown and you can stick a butter knife in the middle to make sure the egg and milk has all baked/evaporated. Let it cool for a while before slicing into serving sized squares/portions. Pour real maple syrup on top and enjoy. Yes it must be real maple syrup please save yourself and dont use fake butter syrup/aunt jemima that stuff is for eggo waffles lol. Should be the best savoury french toast casserole you ever had. My mom passed down this recipe as its one of my favourites around the holidays. Tips: dont use too much salt, dont use too much hotsauce (if you want to have a hotsauce version that isnt served with syrup , instead of sausage use layers of ham, and put layers of cornflakes, i dont usually prefer this version though as the cornflakes can be kinda soggy if not baked properly). Hope that someone acrually tried this recipe instead of the very sad version in the video (no offense to the person whos recipe that is)

[@salmonella7993]

Honestly, your recipe has more sad/concerning aspects. The point if a casserole is to be fast and simple. Maple syrup sauce us not required because any breakfast sausage pairs well with syrup. Also, anyone who makes a recipe where cutting off the crust is required has a deep seeded issue that can only be helped by a professional. Eat the crust it's just bread.

[@K1w1xB4nd1t]

@salmonella7993 you would understand why those steps actually improve the flavour and texture profile if you tried making it. The fact that you’re scared of food because of stereotypes involving removing crust from bread tells me everything I need to know about you. I always save the crusts to make homemade croutons or for stuffing at thanksgiving. Id never remove crust from an actual nice loaf of bread like sourdough from a real bakery. Im talking store bought brioche that costs $1. Leave the crust and ruin your casserole if you really care about crust so much

[@K1w1xB4nd1t]

@salmonella7993 also how is cutting a loaf of bread, cooking sausage, mixing a few things not fast? Especially for a recipe that can feed 4 people easily. Plus you make it a day in advance so u literally just throw it in the oven an hour before u plan to be eating. Or do u crawl out of bed every morning and eat a bowl of instant oatmeal 🤮

[@k.a.u.4599]

Ty it was so grating to me how he made it in the vid! My family has always used ground pork sausage sautéed like he makes the taco meat, optional 8oz can of green chilies. Also we don't top with cheese just mix it all in well!

[@k.a.u.4599]

​@@salmonella7993 bro if you tried breakfast casserole you'd understand it's so fire

[@britishcrow]

30:36 I thought my screen froze

[@CliffThePerson]

lol samr

[@Jay_Kuna]

yea me too

[@peepopopo7140]

That last cake is straight-up witchcraft! I was like, "that's too much sauce" but I was wrong!

[@GibGato]

bro last time i saw your sub count it was at 1.5m now its at 3.2m?!?! congrats man, hopefully worth all the radioactive food!

[@EudaimoniaCat]

that blueberry pie thing looks like it would be extra tasty with a tiny bit of lemon zest in and some whipped cream on top. definitely going to try it

[@Vulcan_Voltaris]

Happy 2 year anniversary canoe❤🎉

[@MercyTriumphs-u5j]

If your grandma is still on this side of eternity, I bet she prays for you a lot, and her prayers are answered in your humility and kindness. If she's passed on, I am sure she was very proud of you and would continue to be so if she were here now.

[@PUNCHEDPUNCHEDPUNCHED]

24:20 another variant you could do on Turon, which is personally my favourite, is using jackfruit instead of bananas.

[@jasonK1375]

Cresent refers to the cut. Like a cresent moon. I can't stop laughing at the dry humor. I think Futures voice is almost hypnotic. He talks and then takes snippets and put them all together. It works. Keep teaching and entertaining us I will say that if we cut the ingredients the same way you do, we will eventually end up with water, onion, salt and pepper.

[@FatMeansFlavor]

Thank you for the good deal. Me and my mama enjoy watching your videos. I got her an apron as a surprise gift.

[@criscross]

I haven't watch Canoe for almost a year and seeing his subscriber count makes me feel like a proud dad who went for milk and returned.

[@racheldsouza8895]

So cool to learn about other cultures Never thought I'd hear about chicken pudding but here we are😂.

[@sebastiangluck7793]

For some reason I often cry after watching one or the other of your episodes.

[@yonitasahota8753]

i get goosebumps whenever he cooks

[@cookeryrecipes7863]

I'm loving to see the subscribers' family recipes! 😄 It looks like there's so much tradition and love in each dish! 😍 Now it's time to try these delights in my kitchen and maybe even learn a new trick to impress my family too! 👨‍🍳💥 It's going to be a success, for sure! 👏👏👏

[@FreddiePotato]

7:44 The chicken doesnt look radioactive for once

[@kurisuastralum4244]

That's probably why he spit it out.

[@PanDaX7X]

Happy to see your channel grow! Been subscribed for more than a year now!

[@akiraakiraakiraakira]

aw dang ifeel like the chicken recipe around 8:30 had big chance of being awesome

[@yoonbugg9114]

I would've sent a recipe for desert too but I use boxed mix for making gulab jamun

[@ratsalad178]

you did sarah from the east coast so dirty 😭 i think she meant for you to slice the chicken breast in half as if you were going to butterfly it but then slice it all the way through. then brush the glaze on (it /is/ a 'glaze') before baking... she even said you could get some colour on the chicken, which you can't do if you drown the chicken in the sauce like that lol granted her instructions were not super clear. i think you should give her recipe another try!

[@cheezeit5272]

32:35 the roof of mouth is erased from existence 😂😂 🎉❤

[@CptVein]

Ha! I almost can't believe my man made a Pouding Chomeur (loosely translated to welfare pudding). You should try a Paté Chinois next. It's the Quebecois version of shepard's pie. In an oven dish, layer from bottom to top, cooked ground beef, cannned corn(creamy and non-creamy) and top with mash potatoes. Sprinkle with paprika and put it in the over for 30 ish mins. Eat as is or top your portion with ketchup. It's nice with a layer of melted cheese too.

[@Stagonas]

I don't know how you did it, but you got a recipe for kaltsounia and you made (kind of) a Greek appetizer! Often in taverns you can find feta wrapped in filo, fried and drizzled with honey and sesame seeds.

[@Seeeeeyk]

for the Turkish chicken breast dessert chicken pieces must be thin as string

[@Siddich]

still will not be liked by foreigners…

[@retiredsloth]

Tavuk göğsü sadece muhallebi değil mi ya şok oldum tavuk koyunca bu nerenin tatlısı abi dhhdhdbdhbd

[@elif6908]

@@SiddichMany of my foreign friends loved tavuk göğsü (chicken breast pudding). Within METU campus there’s a restaurant that makes authentic tavuk göğsü and it’s sold out nearly everyday. I think if you’re willing to try and be open minded you’ll find many delightful and delicious things around the world.

[@beccs5050]

That is a diabolical dessert 💀

[@grbtrnnymuehg]

Im Turkish and my mom doesn’t make this dessert anymore because we get weirded out by it. Plus there are so many better Turkish desserts it feels almost wasteful to make it 🥲

[@maytale.7184]

That ending got me 🥹 I love cooking because I know my grandmas would be proud

[@liquid2air]

top country meal/breakfast/cat picture is the new youtube meta. good luck on your journey, keep throwing flavour away (I see you cilantro and broccoli stems) ok thank you

[@KnightsofGaming2016]

Wait, it's only been 2 years?! Could've sworn I watched you back in 2020. I must be off my rockers lol. Anyway, it's cool that you're making your subscribers' family recipes, love the interaction you have with your fans.