The 69 Million View Recipe

[@OwaisAbbasiMrWOLF]

The way he follows every step but end up with something totally different is so relatable.

[@mjames3662]

Just because you do something that roughly resembles the necessary steps doesn't mean you'll get a similar outcome. It'd be like asking a 3yr old to color in the same picture as a trained art student and being shocked that you got different results... 🤯

[@rooty_tooty]

Kind of....he put it in the fridge when it should've been in the freezer

[@Smoothjazz001]

Unlike cooking, baking is a PRECISE science, bro did not follow all the steps correctly

[@chisavory1373]

the first thing i noticed was that he used low quality butter

[@2tubas]

@@Smoothjazz001 people have no idea how absurdly precise you have to be to make pizza dough

[@goobick6691]

its actually incredible how inedible all your ingredients looks

[@luiscova9007]

He is truly a relatable home cook

[@VeryThickBoy]

bars

[@Xsoskeleton]

the reality of home cooking

[@Grim67894]

The ingredients are literally the same it’s all lighting and camera angles

[@goobick6691]

@@Grim67894 no dude idk what he did with that toffee but that shit wasn't right

[@zweiclipsvtubers]

It is scary how often your food looks nothing like what the recipes looks like. I love this channel so much.

[@eugeemz6591]

Its litterally the reality of following a youtube recepie by the book and not with your gut

[@Bobbobbob984]

He really doesn't follow them very carefully tho. He just used a random number of eggs and yolks.

[@RetroRaine]

The video and the description contradicted each other which is why he did that though.

[@Idkagoodname-wq8ms]

@@eugeemz6591fax, by the book always ends up shit

[@justduro1527]

​​@@Idkagoodname-wq8msidk man, sometimes i follow a recipe by the book and most of the time it ends up pretty well

[@MiroslawHorbal]

This is easily one of the best cooking channels on all of youtube. I really like the fact that sometimes the food is also edible.

[@sarahossain1502]

I honestly admire the radioactiveness of your food at the end (and at the start) no matter how easy and foolproof the recipe is. This channel is like no other.

[@ArkayeCh]

This channel is proof that good lighting is like 80% of every cooking video.

[@nikakhaiauri3478]

But I don't understand how they turn out good in the videos when they follow the same steps

[@nikakhaiauri3478]

Like are they secretly using some other recipe that they're witholding from the public?

[@mimoleta]

​​​@@nikakhaiauri3478 Hope I'm understanding what you mean but technique and knowledge is also a big part, not just the recipe. Anyone can mix water and sugar, not everyone knows the stages of caramel and that if you stir past boiling stage you risk crystallizing the sugar.

[@nikakhaiauri3478]

@@mimoleta I get that, but its just interesting how two people following the same instructions can end up with such different results. After adding the same set of ingredients into a pan, putting it on medium heat and stirring it as instructed one looked like caramel and the other looked like urine and feces at that point

[@ahoycaptain5065]

@@nikakhaiauri3478 nope, this guy had it on higher heat The sugar and the butter are supposed to melt at the same time. I. This video however, the butter melted first.

[@Setashi]

It's honestly pretty embarrassing how excited I get whenever I see a new upload from you.

[@cookiek1637]

Fr

[@by4ku963]

honestly 😭

[@zevelgamer.]

Fr

[@calebkind2020]

ikr like i feel like bro aint poor and just has no dedication

[@witika7151]

Fr.

[@alvemaster]

Your toffee may have seperated because your heat was too high. Your butter seemed to melt before the sugar when its supposed to melt at the same time, this also removes the risk of the butter tasting burnt.

[@0Josipa0]

Thank you for this!

[@seankarlsen9439]

also to make toffie you need pure butter without oil and other "butter fillers"

[@matilyn_rf]

also noticed the OG video has a hot dry pan before butter is added

[@jackhockey444]

I have made toffee a lot of times and this happened because he did not pack the brown sugar so there was much less than there should be.

[@xDiananas]

@@jackhockey444that’s why grams are better 😂 because every cup can weigh differently and in doing sweet stuff, where it’s all about chemical stuff, reactions etc, you need the right amount of stuff and not « approximately »

[@tomwanders6022]

I know a lot of people say this, but this is by far the best cooking channel I have found. The self bashing, is a really fun change, from the pretenciousness many other have. Also your editing is amazing.

[@azurecerulean1279]

i love how you don't add anything extra like lights and stuff because it makes it that much more relatable of a video

[@jinception01]

Please never change your style of video. The shitty, monotone, don't care style of video is better than crack and it always makes my day

[@Joelgoalz]

on the contrary have u seen crack

[@ardianharith4458]

Yeah mate, the final part is gold. The fork drop😂

[@namhald4426]

Obviously haven’t tried crack

[@oye6124]

also not saturating the video is good so the viewer may know what the recipe would actually look like

[@squidipie8482]

Better than crwck? That's very unnecessary

[@CasplenYT]

Just in case anyone genuinely wanted to know, resting your cookie dough gives time for the flour to hydrate and the flavours to blend and mature, resulting in a better tasting cookie. Even just resting it for an hour will give noticeable results. Also I worked in a bakery once.

[@laksmiranilim3903]

"Also I worked in a bakery once." "Trust me Bro" 7:07 😂😂😂 (also thats kinda interesting that flour gets hydrated bc of that)

[@howellaboutno9500]

Also it lets the fat solidify so it doesn’t spread into flat nothingness

[@xDiananas]

I totally love your « trust me bro » no jk of course. It’s basic bakery stuff

[@EmuachPuff]

So is it okay to let the dough rest more than 36 hour?

[@howellaboutno9500]

@@EmuachPuff yeah it can go for like, five days bro

[@MisterNightfish]

You can get rid of the fly by clapping your hands while the fly is in the space between your hands.

[@FutureCanoe]

I’m dying 😂

[@sahilrahman5066]

@@FutureCanoe I mean he is on to something there

[@ethanhancock462]

​@@FutureCanoegood

[@HunterfromtheFuture]

@@FutureCanoe I sometimes use a vacuum cleaner and just suck those pesky critters down into the bag of mysteries, not sure what happens to them after but they never seem to find their way out again. A more patient and less noisy person might prefer leaving out a glass with a little vinegar and a drop of dishwashing detergent to break the surface tension, much like an anime waifu this will attract them and leave them slowly drowning filled with regrets about their life choices. Oh, and also remember to throw out any old food/fruit laying around otherwise they will just keep breeding. Good luck, buddy.

[@cyanxDD]

​@@FutureCanoeactually the fly is dying...

[@xiggles]

Ive been using this exact 48 hour cookie recipe for years and will continue to forever, being able to make a damn fine chocolate chip cookie is a great way to make new friends

[@sarahossain1502]

HIS SEARCH HISTORY AT 0:08 💀💀💀

[@_jasmine_ch]

yeah i noticed💀💀

[@Astro_Uzu]

Dammm his search history is crazy 💀💀💀

[@ketaminejohnson1973]

HES EVOLVING HE FIXED THE TOFFEE KINDA

[@filthycasual1603]

what’d he do wrong j wondering

[@JonDeibeljr]

@@filthycasual1603if I had to guess, he cooked it over too high of a heat which caused it to split

[@empiyrr2133]

@@filthycasual1603what wasn’t wrong with his first toffee

[@wittekPL]

​@@JonDeibeljrit never emulsified in the first place, like he said on the second take that now he will actually mix it like recipe said.

[@JACpotatos]

​@@filthycasual1603the ingredients weren't mixed properly

[@17nero44]

I am thoroughly convinced that The day you get a stand mixer is the day you break all your limits and ascend to a culinary god.

[@BrewsLament]

its like hes doing it with training weights on

[@PelleFixar]

@@BrewsLament bro is the rock lee of cooking

[@mrclueuin]

We can only hope. 🤞

[@HeythereItsmehaggasur]

I think he has one I've seen it In some videos

[@mohannadalmalki3986]

​@@PelleFixar😂

[@softdrinks3169]

Rules of cookie shape and texture. 1. A larger ball will result in a larger wider cookie. This also comes down to what egg mixture you used. As we see in the video wrong egg mixture = wrong consistency 2. A higher temp and shorter bake time will result in a cookie that’s crisp on the outside while still gooey on the inside. 3. Cookies come in every shape and size. Do what you like

[@yoavhelfman1888]

what would the right egg mixture be for this recipe? 2 or 4?

[@mrmasrawy92]

Also I thought maybe he had heat on too high for the butter (for cookie dough not toffee), and probably overmixed a little with bad technique, and maybe that explains the flatness and crustiness of the cookie..?

[@Cipollee]

​@@yoavhelfman1888Just do 4 like the video

[@fluffykittynoodles]

He also used silver pans, which heat more slowly than darker coated ones.

[@dizmodiamond790]

how do i make my cookies rise more?

[@mycovore]

10:17 bro, you wearin pants?? 🤔

[@connernelson8124]

I was dying when you were pouring out the first batch of toffee, I love this channel, and this is my first video I’ve seen so far. I’m glad to be apart of the 1M subs! ❤

[@owenklein1917]

That first toffee you made was definitely the most delicious and appetizing thing I’ve ever seen

[@xcileter2063]

It looks like a diarrhea 💀😭 im sorry

[@yangizabeth8233]

You were held on a gunpoint to write this, weren't you?

[@aurora_skonyt]

@@xcileter2063 ikr that's what I was thinking

[@DonkeeBoyYT]

Oh yea one if those guys. Let's party!? 😮

[@Katiedid2040]

I find that flies are generally attracted to garbage (I used to work at a dump) so perhaps buying fresher ingredients which are not expired could help with your bug problem. Hope this helps 👍

[@Krysk_SK]

💀

[@yusinu6642]

💀

[@bogged6934]

☠️

[@kangkhita]

Yooooo you flamed him 💀

[@El_Descarriado]

Can't be true because flies love coming into my room and there's no garbage there, just me. 😐

[@kellyfitzpatrick527]

For fruit flies - get a ramekin and put apple cider vinegar mixed with a little dish soap, cover in plastic wrap and poke some holes in it- they fly into the holes and get stuck in the dish soap 😬 10 years in nyc and it never failed me

[@MrFuzziiWuzzii]

Alternatively you can twist paper into a cone and put that in the opening. I use kombucha bottles as they have a good size bore and are fairly tall

[@flamingmilk8266]

​@767corpstupid take especially so if you live in areas with high levels of vegetation

[@caesarsalad1170]

@@flamingmilk8266 Last time I checked NYC has high levels of concrete and metal, not vegetation 🤣😂

[@unknownperson8527]

​@767corp not true lmao. If you have fresh fruit over the counter and have to wait for garbage disposal trucks to arrive, insects will thrive somewhere along or inside your home

[@TheKenshin9955]

9:32 this is my new favourite food channel

[@an0nym00se4]

5:42 Bro put his sneakers to charge 😭😭😭

[@greenuvlight]

Now he doesn't even wear pants anymore he's gone off the charts he's a madman

[@elio7610]

That's just global warming.

[@saradneupane6124]

He's breaking bad

[@DoodooBeeB]

8:40 it’s the temperature. Colder butter in your dough keeps the shape of your cookie and gives it that texture. Next time you could try just put the dough in the freezer for 20-30 mins, the result would be the same.

[@Raymond..]

1:33 what the hell was that bro 💀💀

[@peanutsaurus7335]

That shi-

[@Nodisplayed]

Diarrhea

[@Darwizzy.9Lfc]

Shirt

[@Darwizzy.9Lfc]

Shart*

[@WarmReversal]

Futurecanoe actually feels like real cooking

[@odbo255]

because the dough was handled before going in the oven, it affected the cookie. cookie dough must be completely chilled for the best outcome

[@alisonstegall8588]

FYI… from the shape and consistency of your cookie it looks like your butter to flour ratio was off. Also the point to resting is to let the butter solidify again. Also if you want a taller cookie add some cornstarch to the flour mix and shape the cookie into a “tube” about the width and height of a 2in chode the taller the cookie dough the less it will spread out. Ok bye!

[@auntlynnie]

I wonder if his baking soda may be a little stale, too.

[@Slinkwater]

Also, he used lighter sugar. From what I recall, darker brown sugar slows spread and enhances chewiness.

[@buschacha]

@@Slinkwaterhe additional molasses in dark brown vs light brown sugar may be adding a noteworthy amount of moisture that his are missing but I don’t know, I’m not a food scientist

[@alisonstegall8588]

I think I main problem is the fact it is a tasty video. Lol also I have never seen a technique where you don’t “cream” the butter and sugar together before hand, with this step you are literally adding the ingredient air to your cookie. It’s called Mechanical Leavening. Which would help if his baking soda was stale. Also I have realized I am old now because I’m watching a dude beat it on the couch with a ligma fork, but I’m more concerned with why the cookie turned out that way. 😂 lol

[@neondead2.0.15]

​@@alisonstegall8588you are not old, you just embraced the cooking powder. I mean power* 😉

[@mymain9230]

10:38 fly aint even want it

[@nnnnnnnhhahnenfjf]

Bro really ROASTED BAKED BOILED AND BURNED him💀

[@meakimon]

Tip for getting rid of those tiny flies: Find a small glass, fill it 1/3 with water, then fill it with white vinegar until you can smell the white vinegar. Finally, push in some dish soap. I like to put some plastic wrap on top with a small hole in it. That way the flies get it, but have a harder time getting out. I like to put it someplace the flies like to hang out, by the sink(if you don't mind looking at the glass being filled with flies) or if the cupboard that houses the trash and most importantly the food trash.

[@xilopos9461]

2:37 - it is a reaction that occurs between amino acids and reducing sugars - and not amino acids and proteins proteins are built from amino acids so that wouldnt make sense

[@Vedansh2308]

i love his enthusiasm.

[@excalibruh1380]

10:27 his jaw though

[@serkyjerky3519]

All the cooking channels I've watched up to this point and you're the first one I've ever seen actually EXPLAIN the Maillard Reaction.

[@brandiwelch727]

I can't begin to tell you the amount of serotonin I get from watching these videos 😆 congrats on almost 240k! I've been here since 14k and since 56k on TikTok! Keep it up ❤

[@levonschaftin3676]

grats bro what a life goal

[@amuggosgamng1036]

6:11 professional upstairs neighbor

[@JacklynnInChina]

At around 2:10 you say that 2 sticks of butter is a block, idk if that's a joke or a misunderstanding but the way the US measures butter is a stick of butter is a half cup (125 ml), weighing in at a quarter pound or 113 g, a block usually is 4 sticks.

[@charlie_cullen__]

"I do prefer darker for a bigger and better experience" 4:33

[@yes18827]

Black pensil 😫🤑🤑

[@ytsucksrightnow]

💀

[@howdy_fellers]

dude i switched to the timed comments just to see someone else be in awe of this man.

[@KitsunePheonix]

💀

[@fuckboi_killa]

The best recipes are in cookbooks that youve never heard of, or its in The Joy Of Cooking

[@TharunRPrakash]

1:41 Me after Taco Bell

[@Hoooooomaaaaannnnn]

😂😂

[@kmli2007]

lol

[@F.I.R.E.F.L.I.E.S]

No one uh… going to talk about the search history at the beginning ? 0:09

[@YouKnowMeDuh]

5:29 and thus started the most epic segment in KZbin history 😂

[@somethingsomethinglofi25]

Ive made these before a couple times, glad someone also found the discrepancy between the video and recipe. Cookies always turn out the same way too, idk how they do it

[@irregulargamer1352]

My theory is they secretly add corn starch and baking soda to the recipe

[@obsidiancrow450]

it looks overcooked and also probably halve the size of the dough ball idk though i don't do alot of baking lol

[@fl0urboyy]

maybe their oven is just built different lol

[@alnazdili4691]

maybe the ingredients make difference too, like the brands of the butter, flour, etc

[@zasherakhan6957]

it is a tasty video you cant fucking trust them

[@LiviCG91]

You make me feel like it’s ok to attempt things. Sometimes maybe good, sometimes it looks like shit ❤ I’ve definitely messed up many recipes 😅

[@hdsdhdsd1334]

9:56 just came

[@CheezyMacaronie]

😶 🤨 huh 🤨

[@bluefrootloop2867]

Thts awkward

[@kasper9651]

Ok bro what the flip

[@premsagarc2401]

Bruh... That's my line 😅

[@uniformarrow1242]

Same, ur helping

[@weeeeeeeeeeeeeeewoooooooooooo]

When your cookies come out flattered than supposed to be, it's usually from over mixing the batter 😁

[@DanTheGreat414]

6:23 "Thank god he didn't start" 😆

[@dubot4076]

I believe that when getting butter for these kinds of recipes, you actually need “Butter”. A lot of the supermarket butter nowadays is rapeseed/canola oil mixed with other oils. For example, those oils do not brown as actual butter does. And tbh, I think your cookie looked pretty good.

[@Sniperboy5551]

It definitely looked good, but only he knows how it tasted.

[@InvadeNormandy]

I am so tired of having to become a borderline chemist and nutritionist just to get what I'm actually paying for as advertised on the damn packaging in my stupid loser country. 😞

[@bugf1sch235]

bro that cant be legal right?

[@dubot4076]

@@bugf1sch235I believe it is, butter is just a word. However, do note that a lot of the packaging always say plant-based or it’s non grass related. I did not expect this comment to get this many likes haha. I’m not sure how it works in the US or other countries, however in NL “Room boter” is always actual butter used in baking etc. Every liquid butter is not animal based and is most likely just some cheap oil bland.

[@wheresnika]

The EU has specific requirements for products and to be labeled just as butter "the brick of milk fat" needs to contain at least 82% butterfat, at most 16% water and at most 2% milk solids. If it has less fat it needs to be stated on the label. But you know, I've been fooled before by small print and got margarine instead of butter...

[@bp_cherryblossomtree723]

This video opens my mind how I bake. I do not suck at baking, the ingredients in Tasty are never going to look as good no matter what. Thanks to your channel for giving me positive vibes

[@skrelvthemite]

yeah when I made it my toffee liked like the weird yellow gloop but seeing his second toffee (not the first I don't know what he did to that...) it looked almost the same so I know I didn't do something wrong

[@shimmerine1]

Yeah I definitely feel some type of way about those cookies lol. Also that looks like a fruit fly. Do you have fruits sitting out somewhere or they can also come from your sink if you've been putting sweet stuff down there. Just put some baking soda and vinegar down there and let it sit for a few then run hot water.

[@yeseniaesparza]

This is cute

[@perrytheplatapus1523]

Hot water cant run

[@redchris7352]

To get rid of bugs, use a flamethrower

[@khushichaudhary7490]

2:39 reaction between amino acid and sugar. Protein is made of amino acids. Btw, Addicted to your videos🙈✨❤

[@antonytheocharidis9576]

My cookies looked pretty similar to yours prior to cooking, but the end result was so insanely perfect that I couldn't wait to see how yours came out too since I'm a cooking noob myself. Glad to see yours went well as well

[@SAYSTHEONEWITHFANDOMUSERNAM]

Bad Eire Socialist Kingdom of Ireland Ireland Motto: "Drink, Feck, Arse, Girls!" Anthem: "My Lovely Horse" (Father Ted) Capital Dubh Linn Largest city Bray Official language(s) Polish, Lithuanian, Romanian, Bulgarian, American and Irish (but no one gives a shit about this one) Government Socialism ‑ President Bono National Hero(es) Seamus the Evil Leprechaun, Father Jack Hackett, Father Ted, Shergar Established By the means of magic and booze Currency Guinness, Lucky Charms Religion Sentimental Alcoholism, Catholic Child Abusism, Anglophobia, Anglophilia, Potatoism Ethnic groups Leprechauns, Fairy Folk Major exports Guinness, anti Lisbon Treaty talks, four leaved clovers, Shillelaghs Major imports Central and eastern Europeans, Vodka, Brandy, Slovakian Eye Charts, Beer, Jacob's Creek Chardonnay, Sunshine Favourite pastime Drinking, Grudge Bearing, Shillelagh Dueling Hours of operation Awoken-from-a-drunken-stupor-o'clock

[@SAYSTHEONEWITHFANDOMUSERNAM]

Ireland (Irish: That Feckin' Island) is the boggy, green mound located a fair bit west of Japan and is renowned for its rolling drunks, being a former Soviet republic, green hills, 364 days of rainfall each year, unexcused sentimentalism, luck of the Irish and the turf (ah, the turf). Ireland has been president of the Federation of Nations that hate Britain since 1169. The island of Ireland is split into two parts, Northern Badlands and the Republic of Ireland. Northern Badlands is part of the UK and has been since 1955. History Formation As a country, Ireland's founding father is generally recognised as being Patrick McGoohan and his army of leprechauns. Patrick McGoohan is of course best known for driving the snakes out of Ireland, a venture which at one point required the hiring of a medium sized bus - although several snakes refused to be driven for reasons of motion sickness and insisted on rail or air travel instead. This incurred the wrath of the strong druid contingent then present in Ireland who much favoured serpent symbology at the time, and so they used their powers to call down a plague of large, white weather balloons upon Patrick to punish him, although this proved largely ineffectual when it was quickly discovered that large, white weather balloons are almost entirely useless as a means of terrorising people. Because of this, Patrick McGoohan was quickly canonised by the The Church in recognition of antagonising alternative religions, and is now remembered to all as Saint Patrick. As for the army of leprechauns ... well they have become something of a myth. The Famine “You’ll pay the price if you’re a fussy eater.” - Radio Norwich presenter Alan Partridge Not many people can recall the date of the Great Irish Famine because they all either died, ate the paper everything was written on, or buggered off to mainland Britain with the eldest fine young Catholic lady in the poorest, most desperate for money family in the area, this is how Ireland lost all genetic class. Not many people are aware of the fact that the famine was actually as much caused by the Irish refusing to eat substandard food as to their inability to work a twelve hour day until they arrived in a workhouse. When the famine was finally over, every smart person left Ireland, leaving only drunks, perverts and catholics to fend the British off. Potato Famine denial A number of liars, among them historian David Irving, Iranian supremo Mahmoud Ahmadinejad, Irish TV current affairs specialist David McWilliams and British TV host Michael Barrymore, deny the Potato Famine ever took place, despite obvious, compelling, undeniable, ineluctable, indisputable, incontrovertible historical evidence, and a rich corpus of contemporary accounts. There have been calls from some quarters, most vociferously from Führer Bono, to have deniers extradited to Ireland to face charges of famine denial under the Denial of Potato Famine (Prohibition) Law, 5746-1886.

[@SAYSTHEONEWITHFANDOMUSERNAM]

The Troubles When England nicked Northern Ireland from Ireland, B.A. Baradams called for the help of the some ex-army special forces, on the run from the government for a crime they didn't commit. The IRA-Team, which was mainly composed of badgers at the time, bombed the British and Northern Irish, drank the blood of kittens, sucked the brains out of live monkeys and sodomized their Protestant mail boxes. Muammar Gaddafi was very fond of the IRA and donated twelve high-speed modems to their cause. The IRA also developed super powers when bombing a toxic waste dump, with super heat vision, they melted Maggie Thatcher's bra straps. The British soon got very annoyed and grassed them up to the UN; causing the IRA to fear they would get done for selling stolen Betamax video recorders so they went into hiding for a while. They will re-emerge to fight in 2035. They also killed people, some of them in very unsportsmanlike fashion. Economic downfall Despite contrary belief of the potato being the national currency, oh hell, who am I kidding, of course it is. At one point in history, however, their main currency was the vodka. There were no potatoes to use for money during the famine, so they resorted to alcohol. They loved it so much, and needed it equally as much, that they were never able to give it to others. Businesses collapsed, the British had little to steal, and there was a nationwide hangover everywhere across the land. They decided to use the potato, figuring that would make one payment instead of two to the British. This led to whisky being a primary export, as they could not procure the Guinness producing gland from their bodies to get it out. World domination As Ireland moved into the 20th century, it had become rich thanks to exports of potatoes and ninjas. People often thank the Irish for gifting them with such objects, but few realize it's part of a long-term plan to destroy your mom (or ma). But that's probably just the Guinness talking ... Early in the 20th century the Irish realised they had few natural resources that were worth money. One was the ability to take nothing, call it a leprechaun, and sell it at outrageous prices to Americans. This was mainly thanks to the many Irish spies who had "emigrated" there. In fact, many Irish operatives have traveled to almost every corner of the Earth. Every year on the 17th of March these spies hold their AGM under the guise of a holiday called "Saint Patrick's Day", where the many people of Irish blood gather to celebrate their "forefathers". A mind-enhancing black substance called Guinness and Shamrock-shaped surveillance devices are distributed to the masses. This ensures that the plan for world domination (or at least a damn good piss up on the way) remains on target. It is popular opinion that the Irish would have long ago succeeded in their plans, if only there weren't so many pubs on the way. The CIA recently discovered that Terry Wogan had founded a sinister order to convert everyone in the world towards vacuous thinking and wearing pullovers leading the Department for Culture to question whether Radio 2 should be available on the internet in live streaming form.

[@SAYSTHEONEWITHFANDOMUSERNAM]

2008 Russian invasion of Gorey Around the same time as the Russian invasion of Georgia, an error made by a Russian general after one too many nights of drinking Irish money saw approximately three quarters of the Russian battleforce accidentally put on ships and sent to the coast of Wexford. Close to the end of their operation the Russian force moved into the medium sized Irish town of Gorey, mistakenly believing it to be the Georgian town of Gori. Although they officially went back to Russia, there have been reports that a group of soldiers still remains in the town. “Well I were gon doon at dee aul pub like narmal, but dey were somethin not right aboot the place. So I turned aroond. And what do I see, only them feckin Russian boys again. I tot dey were gon like.” ~ Paddy Joe McGegereghty, local tree farmer It is unknown when the Russian soldiers will leave the once peaceful town, as no official statement has been made by Russian authorities. Tribunals minister Ahern however has said the government is planning an inquest into the Russian actions. Judge Alan Mahon has also stated an interest in the possible tribunal. “I’ll bring those foreign bastards to justice. NO MATTER HOW LONG IT TAKES.” ~ Judge Alan Mahon on a possible tribunal The future So what does the future hold for the Irish nation? Well, the sixty-year world-domination plan is in its final stages. Currently a team of spies posing as the Irish football team are making their way to the final of its goat-cloning ritual in Germany. Rumour has it they're going to meet someone there who knows a lot about world domination. Till then they remain passive, neutral in all sports, and constantly having a good time. Lucky Charms Land is open 365 days a year from 6am till 2am. The main attraction, its various pubs and clubs, are also open for the same hours. If you've never been there, why not book a holiday soon and get abuse thrown at you by skangers ... before it's too late.

[@astralmarmaux]

@@SAYSTHEONEWITHFANDOMUSERNAMWhy tho ?

[@rainbowsprinkies6910]

I tried making these the other day and my mom complained how sweet they were. If you're planning on making these cookies, you might want to add a bit less sugar to them. The texture's really hard too hhahaah

[@reisling664]

Men just from seeing the amount of sugar and butter they put in I knew I would never make them lol

[@badwrong6362]

The ingredients are ljke 90%sugar and 10% flour.

[@sahave5042]

@@reisling664when he opened the cookies I had a heart attack of the amount of chocolate

[@Jessica-kw7nf]

@@reisling664there is a lot of butter and sugar in them, I wouldn’t make the toffee part

[@reisling664]

@@Jessica-kw7nf even without toffee there is already too much for my taste lol

[@robford2937]

9:51 “everything reminds me of her”

[@iilove.ashleyy]

1:56 Lmaoo that caught me off gaurd

[@CosmicDuskWolf]

The salt on top of the cookie makes a big difference. I used sea salt, but I never had finishing salt.

[@mayonnaisesandwich9509]

9:43 I felt some type of way. now I need a therapist

[@D4RKISCRAZY]

I ejaculated all over my room

[@Dalton325]

You know, I like this channel for similar reasons that I like Steve Wallis’s camping channel. They’re just having a good time without all the pretentious BS. It’s fun watching chefs where things look perfect or a bushcrafter whittling a tv out of a pine cone, but this is close to how most people cook. You learn more from seeing problems, than you do seeing perfect examples their teams of chefs prepared before hand.

[@joshuajoseph5147]

I noticed that Eminem line sir 6:30

[@dafunnimemeguy]

Guess who back back again shady's back tell a friend

[@stephw9914]

I’ve made these cookies, they are actually really amazing and tbh not that hard to make, just a lot of steps. But they do cost a bit more to make, but would recommend them for a special occasion

[@alexfairley3063]

Just a little bite LOL Cookies are a bit large but look good. Your humour is spot on too.

[@mainlyjm]

This is literally the only cooking channel I watch, (and the occasional uncle Roger video) I don't even cook myself, but your channel is just way too entertaining

[@maddie240]

You should watch "You Suck at Cooking" too

[@mile5893]

5:37 no words

[@KrnalK-TT]

Ambatuka-

[@SynTouhikou]

Without fail, his Instagram stay cooking the shit out of him😂

[@lucybickerton4573]

THE FIRST TOFFEE POUR SENT ME

[@Fibroidwheat413]

Browning your butter when you make mashed potatoes make it taste SOOO good

[@potatoman7475]

8:19... This dude is a regular human being like us ༼⁠ ⁠つ⁠ ⁠◕⁠‿⁠◕⁠ ⁠༽⁠つ

[@milliman4]

I'd really like to see you tackle a Townsends recipe

[@thatonedom1928]

Fun fact, I made these yesterday!!! It’s by far easily my go to recipe, and I always make it for my parents!!!!

[@leilah9885]

Did it look like the original or futurecanoes cookies?

[@imiwoh]

@@leilah9885they varies as u use ingredients of differing brands.

[@StalenStefan]

I've made those cookies almost 10 times now. I never figured out why my butter was separating, I'll try your method, thanks

[@IsabellaM-tk7fx]

King:You have been subjected to the worst form of torture Prisoner:NO PLS NO King:Looking through his search history

[@swagchief98]

for your next milestone, do the Alvin Zhou 150 Hour Chocolate Cake

[@zainiikhwan9405]

Wtf, that's like 5 day

[@saiphyart]

The difference is Alvin actually knows how to cook lol

[@RandomAsianGuy95]

9:03 That looks like the most unappetizing coffee in the world

[@gabiwolf1439]

Coffee flavored water

[@vancebocas7626]

"why is Uncle Roger so handsome?" would be so sus if it wasn't a legit question. XD

[@btggamer4074]

3:35 deep fried ice

[@nnnnnnnhhahnenfjf]

I think you forget the "R" and dishonor you!

[@NEKUTA_edit]

even i dont wanna make food, i still watches your videos because its so entertaining

[@1tyrus]

a good way to get those big chocolate chip puddles is to stick a few leftover chips in the top of the dough ball right before baking them

[@lukajolich7669]

Honestly, I find one of the most important parts of a cookie can be doing little toppings of chocolate and the like before baking. I usually add a fair amount more chocolate on top before baking, especially using the little morsels since it can spread out a nice amount of chocolate.

[@SandraSine40]

Tasty had some really good basic cooking recipes, like I followed their best brownie recipe and now all my friends just want me to meke more of it whenever we have some celebration, it is easy, takes little time to make and it can be done whit some basic utensils, and its amazing

[@deltachange6204]

It's obvious he actually knows how to cook too. Love the videos.

[@L0velyEla]

It’s funny how I used to watch cookie swirl c like crazy when I was 7

[@sjmccabe]

I love the half-hearted "whooo" 😂😂

[@notbazman]

if it ain’t stinky it ain’t tasty

[@jadenhello]

That means that the poop is…

[@notbazman]

@@jadenhello it is insanely tasty try it

[@beffyjeffy21]

You know that very well don’t you

[@notbazman]

@@beffyjeffy21 ah yes the genshin impact kid talking makes sense

[@vali69]

The French when talking about their cheese's:

[@Cadence1986]

I can genuinely see improvement in your baking through these videos.

[@motis97cz56]

5:53 that is really scary how good it fits in

[@jenny9559]

In a nutshell Resting lets the ingredients meld together, resulting in a better flavor. The flour absorbs liquid from the dough, which prevents a dry, crumbly texture; chewier. Resting relaxes the gluten in the dough; less tough cookie. Resting can also a deeper browning during baking, enhancing the overall flavor and appearance. WORTH IT (if done right) - My family owns a bakery and I’ve worked their since I was a child 😔😔

[@dimasgood6003]

Bro I found this channel just couple days ago and I cant stop watching it. And the funniest thing is that I watch it NOT for a recipe, but just to see how DIFFERENTLY your food looks from the original recipe wahahahahahah

[@FRodriguez_]

You know so much more than people think. The explanations you give about things like the Maillard Reaction show you know at least something about food science and chemistry. That may be the reason why your ingredients look like they have gone through 30 different radioactive processes and have life themselves.

[@serpentes9818]

1:46 i laughed so fucking hard

[@gabiwolf1439]

I laugh everytime i get to this part

[@Miyamoto-_-musashi]

Combination of no.1 and no.2

[@n1kolodian]

Same thing for me when trying to find espresso powder. The better grocery stores didn't have it. Ironically, Walmart ended up having it. You can also get it online.

[@MrFuzziiWuzzii]

What he used was in fact espresso powder funny enough

[@Tvalfager]

To get rid of bugs in your apartment you get a jar, add water, sugar, vinegar, and dish soap. Stir it. Cover the opening with plastic film and make a big hole in the middle. The flying insects will be attracted by the vinegar, fly inside and try to drink the sugary water. When they do the lack of surface tension due to the dish soap will suck them into the liquid and drown them. Source: My grandma, and it still works!

[@am_eepyoopy]

I followed this recipe once and found that the cookies turned out flatter than the original video as well. It tasted...fine. I'm not a huge chocolate chip cookie person so obviously I wasn't the biggest fan, but other people seemed to like it. Just make sure when you make the toffee to spread it thin enough. I poured it into a dish that was too small and it ended up very thick and very difficult to break and work with.

[@dylanauger7316]

10:43 fill a small glass with apple cider vinegar. Fruit flies like the smell and just fly in and drown.

[@deemaadel9126]

9:16 In the perfect size for ice cream sandwiche cookie.

[@quokka_bbokari]

10:21 I love how he went to get the ligma fork and throw it drop on the counter 😂😊

[@Kaizentry]

We need more chaotic cooking channels, if I'm not getting an in-depth explanation of the food science going on I'm cringing.

[@musi.ctia.straphause-qr7cv]

Im convinced the bright color of the table makes the ingredients look a different color