Debunking Crackle Glass, 5-Min Craft Ice Cream, GMO oranges | How To Cook That Ann Reardon

[@HowToCookThat]

Go to ground.news/HowToCook to outsmart algorithms, see diverse perspectives and stay informed. Sign up through my link to get 50% off for unlimited access on the Vantage plan. By the way, the Melbourne meet-up is now full. So sorry if you missed out, we'll try to do another one soon 🙏

[@Ribeanie]

I must say I've got some issues with this, center doesn't always mean "true". This poses as a shortcut to the truth but it's just another way people get to avoid critical thinking.

[@Veerix]

Please stay away from politics. Its everywhere these days and food channels are one of the last safe bastion from it.

[@spiderlily723]

Did you legitimately not just use GenAI but also PAID for privilige of killing out planets? When answer is right in the channel bio?!

[@TODAYWEARETALKINGABOUT]

Reason front wheel moved cause is a forward drive car So you can have cars where the motorwheel are in the front which Is same with how you can have 4 wheel cars where motor power gose to all 4 wheels I'm not a mechanic so I'm only explaining the basics of it but if you Search fwd cars you'll see footage of them types and how they drive differently to common back wheel drive

[@TODAYWEARETALKINGABOUT]

You should do a full video where is your husband as host Like you pick some debunks you feel are more his style and we see how he would do the debunk episode especially when this one was very fun

[@kylehanley5564]

How To Cook That and You Suck At Cooking: the crossover event I never knew I needed 😅 Two of my favourite KZbin channels!

[@RuthBhmand]

YSAC is the Best

[@NixTheMouse]

How to suck at cooking that

[@Raddish-Is-Radd]

Needs to be a series. How to suck at cooking

[@elfispriestly]

How is that comment 21 hours old when the video has only been up for one hour?

[@dynaspinner64]

@@elfispriestly Early access for patrons i guess.

[@DarkRequiemFilms]

🤣 Dave doing that treadmill "food hack" was like finding the ice cream cheat code.

[@BaeYeou]

Very much a "work smarter, not harder" approach lol

[@MiraSmit]

It just needs like 2 hours, possibly replacing the ice cubes after 1.

[@onyhow]

There's also the ball toy thing that can also used to make ice cream, so I'm not surprised that it works.

[@marizelleibbrandt3655]

That gives it a new meaning to healthy food.😂😇

[@micheallastname5772]

Limited Slip Differentials spin one wheel faster if it detects slipping, that's what the video does

[@MatsJPB]

I really like Daves firm stance on not starting the car while it's jacked up. I think we need more examples of people saying "heck no, that's too dangerous!" even in debunking videos like this rather than engineer some extra security meassures to do it anyway.

[@_scatterbrains]

good idea!

[@jeannine1739]

Agreed!

[@AmyLSacks]

Really. Even the most expensive ice cream with gold leaf in it or whatever is going to be cheaper than replacing your car.

[@OceanDragonX]

Not every wheel spins at the same time on majority of cars. its either a front wheel or back wheel drive so the opposite will never spin if the drive side is off the ground. if you jack up the front or back depending on your car use some wheel braces and proper jacks it is completely safe.

[@Gigaguenther]

ironically that part of the video was probably the most truthful. the majority of cars "naturally" behave like that

[@starrywizdom]

I love how Dave immediately saw issues with the jacked car wheel, but just went ahead & made up his own better hack with a treadmill! I know this isn't a family vlog channel, but the Reardons are one of the most wholesome families on KZbin.

[@kindredtoast3439]

I absolutely love yousuckatcooking. He's one of the best deadpan humor comedians out there right now. And some of the food he makes actually looks good, too. And to top it all off, he calls stirring "wangjangling." What could be better than that? What else do you need? Thank you, Ann, for actually checking and mentioning that he's a comedy channel. I was worried I was going to have to defend him for a second.

[@mslizwood]

Same. Was concerned about the status of media literacy all around for a bit there. Love YSAC & how he manages all his foraging in the wild!

[@ashleycnossen3157]

Yes I recently came across this video too and determine it was a joke by checking out the rest of his videos. No AI training needed.

[@chrisoconner1803]

He's so funny, his recipes are actually good too, I've made the scones and ramen ones

[@megan5867]

Add some pepper, pepper, pepper and put it in the onion on 4 hundo. I watch YSAC before bed every night. I've seen every episode at least 3 or 4 times now. Except Plimblokto. It's literally too sad.

[@imjustdandy9799]

Yousuckatcooking is actually a great channel, he’s really funny but also has real good cooking tips. He definitely wan’t actually trying to fool anyone

[@quetzalcoatlustheflyinggir5111]

He's just a silly guy. I love his videos, and I always feel like something I'd see on "ate the onion" when people believe purposely satire content because they didn't know it was supposed to be fake.

[@Fuzzysea693]

do you mean “The Onion”?

[@M.Datura]

Yeah. Literally watching five vids would really show this. I really wish people would take a little time to verify stuff before beliving it, but with how indoctrinated we've all become to input following input it doesn't surprise me.

[@ic5889]

I kinda wish he'd make it more obvious that his gmo vids are fake. Like yeah if you know anything about gmo plants it's obviously impossible, but a lot of people know nothing about gmo and vids like his only spread more misinformation, which really harms the public acceptance of gmos while they could be so incredibly helpful

[@M.Datura]

@@ic5889 I get that. I guess I saw one of his compilation vids first, so it became really obvious to me within the first few minutes.

[@BaeYeou]

Never thought I'd come across my favourite cooking satire channel embedded within my favourite food science and information channel.

[@57thorns]

I can't really believe it even got here. Are people incapable of checking a source themself, and if the source is cooking satire, not run to a debunking channel? Well, I guess it is some extra exposure for a good channel with quality content.

[@heatherkuhn6559]

@@57thorns There are people who think the Onion is real, so I'm not surprised that people take a food satire channel seriously.

[@sukiiful]

@@57thorns exactly my thoughts

[@tinynanobots]

i love you suck at cooking. cant believe someone could ever think this is real. that person could've watched his other videos for reference, it's obvious he is joking all the time.

[@Lilly_King]

Like he's the guy who also popularized the "extra avocado in the pit" thing. You'd think people would learn from that😂

[@Rose-dv5ye]

As a glassblower who does it as a living, it makes me sad seeing all the fake and unsafe videos surrounding glass crafts. Watching real glass artist doing their craft is so much more satisfying and beautiful. Also, while the process is more intense, it is so much more satisfying to make your own item in a studio with a professional, safely.

[@awkwardotter13]

I cringed so hard at the "crackled wine glass hack". Most adults will probably be able to tell that it will fail and end in injury but kids probably won't and they usually are the victims of these dangerous hacks.

[@daftoptimist]

Glassmaking videos are so relaxing and pretty, I love them

[@bobbie9066]

Yeah, this hack is for cracked glass, not crackled

[@cheddarcheezit2647]

​@@bobbie9066 yeah, and I don't need any help cracking glass, I'm clumsy enough to do that on my own, RIP (seriously, I've dropped and broken 2 consecutive carafes, and multiple plates and glasses. I'm a menace to my kitchen)

[@lizard3755]

There's a small group of glass blowers in my area that will do events from time to time where you get to make stained glass items. I've been to two of their events and made a glass pumpkin and a beer glass. I "made" them about as much as a six year-old "makes" cupcakes with their grandma, but it was still super fun and it was so cool to see the whole process up close and have it explained to me.

[@iriswaldenburger2315]

5:50 finally Dave can taste his own food

[@SANumber169]

I love how Ann very calmly states why people are making fake videos, as opposed to getting mad about it. Very healthy outlook and setting a good example for us. Also I'm astounded by the green garlic being real!

[@narratornate8841]

It's supposed to be really good too. Makes it sweeter and gets rid of garlic's harsh bite.

[@loverlyredhead]

I've seen a fair number of people have it happen on accident in canning groups. Many pickling recipes call for chopped garlic and people often have that garlic go green and wonder if they did something wrong or if it is okay to eat.

[@stan8479]

It looks inedible... Like food gone bad.

[@narratornate8841]

@stan8479 it's not, though it is an acquired taste for some

[@nilebluescoffeescratch]

3:43 How fun that after being the hack tester for so long, it’s now Dave who does the debunking

[@HowToCookThat]

He graduated to tester instead of taster 😀

[@dykam]

@@HowToCookThat A tæster

[@aarushikishore1417]

@@HowToCookThat HAHAHAHHAHAHAHAH

[@tathoiclassicalindianbollywood]

@@HowToCookThat I really thought he would have you or the boys taste it hahaha

[@marinaa9557]

@@HowToCookThat He did both! I loved how he was still hesitant even though he knew what was in it this time haha.

[@cbauer1958]

something i really appreciate is that Dave always takes a proper bite of whatever he's tasting, no matter how "dodgy" it looks.

[@kid10249595]

Life hack: buy a treadmill so you can trick your friends into thinking you're trying to exercise more and be healthier. Yet use it to make ice cream instead.

[@HowToCookThat]

or you could exercise, then eat ice cream ... win / win 😂

[@nailsofinterest]

😂😂😂😂

[@SendaiWolf206]

😂

[@SorceressRin]

​@@HowToCookThat Thank you for the science, but I think we can take it from here 😉 🍦 🍨 🍦 🍨

[@nickp3177]

@@HowToCookThat Another idea: rotate the barrel with a stationary bicycle, exercise WHILE making ice cream.

[@redstonepotato9756]

Went to the meet and greet. Had to leave just after meeting Anne as I have work 4 hours away, exactly how I imagined, happy, down to earth, friendly. And Anne, if you read this, thanks for the advice about keeping on keeping on. I'll hold that close for a long time. And I appreciate the time you took for everyone.

[@TheWizzylizzie]

Another excellent video, but my absolute favourite part was Dave looking so pleased with himself when he'd worked out an alternative churning method.

[@davidci]

The person who was absolutely praying for that one chocolate roll recipe to be real is probably ecstatic that it is one of the recipes here that is actually real

[@HazooToo]

They're not the only one!

[@dj1NM3]

It's the same idea as the rice-paper croissants: they can look really good, but are kind-of chewy in weird way that real ones aren't.

[@evanmak7837]

@@dj1NM3 some chewiness is probably no big deal for people who cannot process glutten. Better to have a close alternative than nothing at all.

[@dj1NM3]

@@evanmak7837 I thought it was creative, something which became a craze during pandemic lockdowns.

[@Ea-Nasir_Copper_Co]

@@evanmak7837One small correction: celiac disease isn’t the inability to process gluten. In celiac disease the presence of gluten in the body (or, in some cases, even *on* the body) causes a massive immune system reaction in the upper bowels.

[@BenChurchill76]

Dave’s solution of using the treadmill to churn the ice cream was ingenious! Much more practical than using a car. 😂

[@Purplesquigglystripe]

Bit of irony in there too!

[@cathygrandstaff1957]

Also probably the only practical use for a treadmill.

[@mythicsagefire]

Much safer too!

[@abiean222]

yeah, but using a treadmill doesn't have the same "MANLY" vibe as using a car does.

[@Konani_the_unicorn_queen]

@@abiean222 i guess using your brain to find a better solution that'd cause less damage, could be more "manly" :>

[@Kogobean]

ok but, using a treadmill as a hack to make ice cream is actually funny and neat. i don't have a treadmill so i'm safe from my brain going 'ok we gotta try this' lol.

[@oxoelfoxo]

i think the usual method is to have your kids kick the bucket back and forth. the problem is getting them to do it for 30 mins. but you can make the cream mixture cup-sized and 15 mins will do

[@jaimejohnesee]

I finally found a use for that gym membership lol

[@LivvieLynn]

Waiting for email from my office reminding us to not use treadmills for ice cream making. 🙁

[@daftoptimist]

I’m now on a mission to get ice-cream making banned from Planet Fitness.

[@icarusbinns3156]

@@oxoelfoxo that was the standard for Girl Scout ice cream. Or summer day care ice cream. We’d all sit in this big circle, and have 10-12 cans rolling chaotically as we kick them back and forth

[@vajkosd]

Thank you for teaching people, you probably saved alot of lives by exposing the modified microwave burned lightening strikes through wood technique. Just thanks for debunking stuff and helping keep people informed and safe, truly needed more and more in our current world situation.

[@NekoKatsun]

I learned something like the ice cream one at summer camp as a kid; you'd put the ingredients in a smaller can, seal it, then pack it into a coffee can surrounded by ice and salt. Then all us kids would sit in a big circle and roll the can back and forth to each other. Fantastic way to keep a batch of kids occupied for a decent amount of time, and the ice cream isn't bad!

[@Kate2102360]

I'm so happy you are covering the green garlics!! This is definitely real as it's one of northern China's tradition -- we call them Laba garlic and we make them on the day of Laba of the lunar calendar, to prepare for the celebration of lunar new year. Depending on how long you leave the garlics in vinegar and the room temperature(usually they are prepared during deep winter months), the garlics could turn into a super bright green almost radioactive green like in the video you watch! It's completely normal and the greener and more jade like they are, the better and authentic they taste. We pair them with the dumplings we eat on the eve of chinese lunar new year, so it's supposed to be left in vinegar for 3 weeks. Also the green will fade into a brown, yellow color over time if left longer though it's still safe to eat. In my family's recipe, there are only two ingredients -- garlic and rice vinegar. They taste so good and can be eaten as it is as the garlics become sweeter and rid of the super sharp and spicy garlicky taste. You could try using whole cloves of Laba garlic and the vinegar brine as dipping sauce for dumplings, or even use them in recipes that calls for raw garlics as a substitution to introduce a sweeter and milder garlic flavor into your dish.

[@Emeraldwitch30]

I make fermented pickles. The old lactobacillus type half sour deli pickle. The garlic from my garden often turns a bright green or even a slight blue-green. My family thought I was using food dyes in my pickles but thankfully Google set them straight

[@Luna_024]

This was really interesting to read, thank you for sharing!

[@JamesYale1977]

I mean garlic does make a slight blue aquamarine colour when being pickled it doesn't turn the water green and it definitely does not turn bright green, that was dye.

[@alexandrakonigsburg6474]

@@JamesYale1977 the bowl they were in had a serious blue-green tint, so I think that video just played with the color saturation.

[@CassidyEllis-j8c]

Came here for this. I ferment garlic with just salt. After about 24-48 hours it turns this blue green color and then it fades to brown after about 2-4 days. I actually wonder if the vinegar slows down the green color a bit.

[@Aiko2-26-9]

The men in your life are so great. They try anything and eat anything. The treadmill hack was genius!

[@HowToCookThat]

agree ❤️

[@o0BlackSand0o]

Dave looks very happy he got to cook something instead of eating mysterious foods

[@Dylan-ee6qg]

I love that he came up with his own safer solution. That's the most wholesome thing I've seen all day.

[@basketofblackcats]

As much as I enjoy the debunking (and I do,) my favorite parts of your videos are always the "why does this work?" parts. The science behind food is so interesting!

[@aliengeo]

I appreciate that (for example with the ice cream) the channel also shows when something actually partially works. Like, yes, "put the ingredients in ice and turn it for a while" is generally how ice cream is made, the method just isn't optimal.

[@smokenova]

The Allied forces in Europe would make ice cream with trucks while driving around. Also with planes.

[@robylove9190]

For anyone who wants to know: instant coffee without sugar also whips beautifully. I'm diabetic and make it without sugar or I add a sweetener like Splenda or Equal to it. Thanks for all you do, Ann❤

[@laurawatkins2812]

Thank you! I was just wondering exactly that.

[@newtpollution]

I think it's silly when people call out Ann for debunking satire videos. With the way videos are freebooted and shared without context across social media, it's easy to lose the original source for a video and, therefore, its premise, meaning that with just one share, it's no longer satire.

[@beth12svist]

THIS. When part of the debunking is also pointing out the fact it comes from a comedy channel - then that's _exactly_ the sort of fact-checking the internet needs more of.

[@VultureClone]

And a shocking amount of people do not understand that it's satire.

[@standdownrobots_ihaveoldglory]

I also suspect “comedy” is often simply used as a cover to promote misinformation videos without consequences. I’ll look it up, but I highly doubt there was any real punchline involved in the orange-apple nonsense, the video wasn’t made to be funny, it was made to create a short that would go viral because people think it’s real science. I don’t think that channel cares about anything but 💰

[@kylemulkey9659]

@@standdownrobots_ihaveoldglory Tell me you have never watched YouSuckAtCooking without telling me that. Dude has a ton of videos on youtube

[@samwise122]

@@standdownrobots_ihaveoldgloryliterally his entire channel is very obvious satire that incorporates editing tricks like that with recipes that are actually good. He also throws whole onions up against the wall and cuts to make it look like they fall apart into a dice! So maybe we can debunk that too. The fact that you didn’t do any sort of investigation before making your baseless comment kind of demonstrates that you’re part of the problem going on with the complete erasure of nuance and information literacy. I’m fine with Ann debunking satire videos. What concerns me is that we live in a world where basic science comprehension is so low that debunking videos like that is required. Creators should not need to stop making obvious satire videos because of this. If someone is old enough to be on KZbin, they should be old enough to recognize clever editing tricks and to at least look at the rest of a video or look through a channel before believing something like that.

[@taramcflara]

Mrs. Reardon, your channel is the reason I started interacting with KZbin videos- to help spread the word! Keep up the good work, I'm sure it's been rough to adjust to all the negative platform changes over the years. I've learned so much from you and think your content helps make the world a better place! ❤

[@hollyehr]

We desperately need more creators like you!! I love watching your videos with my son, it's nice to have something we can both enjoy together that I know is going to be family friendly!

[@Kwippy]

Sadly there's a far greater appetite for fake misleading videos than there are for fact or science based ones which is why we need channels like yours. Never stop.

[@Acinnn]

Not sure about "appetite" I would say it's the emotion stirred up and subconscious urge. I think that appetite for truth might actually be why rage bait works so well.

[@taramcflara]

If tons of money wasn't involved, there'd be no reason for rage bait. I miss the just-for-fun version or KZbin

[@darcieclements4880]

​@@taramcflarait's still exists you just have to intentionally seek it out since the algorithm favors the dark.

[@DTyrannosaurus]

Ann makes a very good point at the beginning: Check the source! There have been many videos over the past couple of DECADES that people took seriously because they didn't take the second step to see that it was an advertising campaign, a demo reel, or something similar. Now more than ever, of course, it pays to double check. If something raises your antennae, the *first* thing to do is check the source. :) LOVE these debunking videos!

[@abiean222]

people have taken a satire piece of work and presented it as serious since forever. no one ever checks the source.

[@OutsideGalaxy]

One of my favorite examples that I've recently become aware of, although it's been around for a long time. Is that some people are convinced the Smithsonian is hiding the existence of giants and the picture that they use To prove this is a fake picture. It was made to be a fake picture. It was never intended to be taken seriously.

[@sfsin3380]

I've also noticed that people seem to think not-AI means real. I actually had an argument with someone over this about an obviously photo-shopped image they assumed that if the AI checker came back back negative then the image must be real.

[@maxwashere.]

@@abiean222 yes, that’s the problem lol

[@Vidar33]

In the garlic video, the liquid has also turned green, which doesn't happen in Ann's experiment. They used food dye to make the garlic bright green.

[@kittycait1485]

Actually, it's real. It's a chinese side dish called Laba Garlic. I do it at home in a much simpler way than shown in the video. I just put the garlic cloves in my container, add 1tsp salt, 2tsp sugar and 1 cup vinegar. It starts to turn green after 2 days and takes about 5 or 6 days to turn completely green. As the garlic turns green, the vinegar also gets darker and smells more pungent. There's a whole scientific explanation behind this if you wanna look it up. Based on my experience, soft stem garlic tends to turn a lighter green while purple garlic turns a darker green, but the taste is pretty similar.

[@SenshiSunPower]

Great spotting!

[@echosbento]

@@kittycait1485 They weren't saying the concept was fake, Ann pretty clearly proved it was real. They're explaining the most likely way the original video was made, and I agree that it was probably food dye. I've never had it turn out that kind of green, even when I've accidentally forgotten about it and left it way longer than I meant to.

[@WobblesandBean]

​​@@kittycait1485 Dude, that shade of green is very obviously food dye. Come on, now. The actual green of the real garlic is nothing like that, and it doesn't turn the water green.

[@rachelj.3998]

no its not food dye... if you are interested you can watch this video and the lady explains everything in details (just turn on Subtitle)....kzbin.info/www/bejne/bpvPdIemgaqtsLs, or just watch any 'laba garlic' video on KZbin. (the name of this pickled garlic) We have sooooo many magical food in China, such as ginger milk pudding introduced by Ann in one of her vedio.. Have fun!

[@WhoEustace]

i wish there were more channels and people like you, Ann. the internet was just barebones when i was growing up so it's a bit easier for me to tell what's fake or not, but it's absolutely disgusting how predatory and misleading it can be to kids and elderly people. my grandma, for example, has fallen victim to online "recipes" multiple times now, despite me telling her not to trust anything that is written online. thankfully no injuries or poisonings, but wasted products, money and time.

[@RaeCarson]

5:45 Dave, that was one helluva hack!! Who needs a jacked car axle when you can make the treadmill do the hard work FOR you!!! XDD

[@keiththeantihero7960]

Seeing Dave eat something good for once in a debunking video genuinely made me smile

[@jason2mate]

Regarding the ragebait discussion, if only KZbin didn't remove dislikes, this would be obvious to everyone from even seeing the video, ragebait only succeeds because of the dislike button removal as people can't see a ~10% like to dislike ratio on the video beforehand to know it's crap and not bother to watch it (which would ruin it's engagement)

[@curhob]

The whole system’s been increasingly profit driven. Oh and, if you haven’t already please don’t engage with Mr. Musky’s colossal cross. It’s a reeking shell of what it once was.

[@childofcascadia]

In brazilian portuguese an X can be pronounced as an "Sh". Half my family is brazilian. I know a bunch of people who call that site xitter now. Pronounced brazilian style. Personally I think its a perfect name.

[@jason2mate]

@@curhob You say this, but at least X has community notes, and thus ragebait is at least SOMEWHAT obvious because it will get flagged relatively soon.

[@techno1561]

It doesn't help that KZbin considers the dislike itself to be engagement, and that it is only visible to the uploader, so it's basically the same as clicking the like button, besides moving a little bar on the creator centre, that the uploader might just not care about anyway.

[@justflippingwork8049]

Well, we know why the dislike display was turned off...

[@majtravien4381]

omg first video is from You Suck At Cooking - that channel frequently does parody shorts like that and "food inside a different food" is a recurring bit in the videos of that channel as a whole, I think I can remember it from even 2019 when I started watching. It probably just spread way beyond that channel's original audience, so a lot of people who are not in on the joke saw it 😅

[@octochan]

Wangjangle that pepper pepper pepper

[@Stardustkl]

Building on this, You Suck At Cooking (YSAC) also harvests wild canned beans from the woods and throws food at the wall to chop it or turn it into smaller varieties. 😂

[@evanmak7837]

is this the channel who made that cake or steak video, and it ends up simply being an apple covered in candy?

[@neeneko]

yeah, it is kinda strange seeing such a bit outside the long form videos. It has a very differnt feel in isolation than 'quick joke in a real how to cook video'.

[@Madison-ur2qn]

@@octochanOndo’s on three fundo 😂🥰

[@AuDHD_Mom]

"so, what do you want me to do?" Dave always being down to do these things for Ann are amazing!

[@username-mk4qv]

You and your family are just the loveliest of people, it’s so sweet seeing your husband and sons in your videos! Thank you as always for the entertaining and educational videos!

[@littleshopofrandom685]

"Debunking" you suck at cooking, oh my god, hahaha. I love you. And I totally sympathise with people who do not at first realise he is a satirical/spoof cooking channel (with actual good cooking hiding inside).

[@earlgreyt123]

You'll have people believing you can build a bridge out of celery next!🤦🏼‍♀️

[@xredgambit]

I think I've become a slightly better cook because of him.

[@rucker69]

Why sympathize (I think you mean empathize)? Even taking a brief moment to consider would tell you he's doing comedy.

[@vf1923]

I still have asparagus spears embedded in my cupboards.

[@ConstantChaos1]

The recipes provided are real but the instructions... well the true instructions are there, that much is true

[@SleepyPotterFan]

I think I FELT Dave’s faith in humanity die when he saw the ice cream being strapped to the car wheel.

[@moone924]

He flexed his man card and was wrong, happens to the best of us

[@georgezp7787]

10:00 the best way to deal with this sort of videos is to avoid commenting or disliking, and instead, just clicking the "do not recommend channel" button.

[@MoxxieTheRat]

Just if you have already seen the video, make sure to delete it from your history too

[@Zoewolfwing]

And reporting it to the platform if it is particularly dangerous

[@phoebecara4361]

I did this and even went ahead and block channels. Nope. The content keeps being made by other new channels. I just had to stop watching shorts reels and whatever short form video there is.

[@georgezp7787]

@@phoebecara4361 just do it often enough that the algorithm stops recommending that type of videos.

[@samanthaproctor6370]

I really appreciate how you take the time to fully explain exactly how the ingredients interact with each other to create the various reactions. Its really cool to understand exactly why something acts the way it does

[@mclovementhols]

Ann, you and your channel bring me so much comfort. I binge watch your videos. You’re so patient, funny, awesome. Keep being you!!!

[@greggleblom]

I adore Dave's man logic with the ice cream on the treadmill. Exactly what I would have done 😂

[@HowToCookThat]

great minds think alike :)

[@dandereninja4750]

I think in the video the car was lifted on both sides and only using two wheel drive. That way they could spin the tire wheel without the car suddenly moving.

[@agailparsons]

​@@dandereninja4750that's what I figure too. Still a terrible idea for making ice cream though. I'd rather just con my kids into rolling it around or use the treadmill. Gas isn't cheap😆

[@NadarCosainAmber]

@@agailparsons Conning the kids into playing 'kick the can' was how the neighborhood adults did it when I was a kid (not that we minded much at all :D )

[@ryanm7082]

@@dandereninja4750front wheel drive cars have a locking differential to allow them to spin at different speeds (necessary because they both turn the car and drive it). If one wheel has more friction on it, the power will be sent to the other wheel to compensate. So because one is free spinning and the other is touching the ground, all the engine creep is sent to the free wheel

[@VoidWalkerOblivion]

4:50 - Words CANNOT express the amount of respect that I have for Dave at this moment

[@saiyasha848]

I really love how you are always explaining _why_ something does or doesn't work, like with the whipped coffee at the end. I always find that understand how something functions makes it more, not less fascinating. Like, seeing glass in a special from is cool and mysterious, but seeing someone slowly work it to that form and understanding the process behind it makes it so much more exicting to me!

[@ClanImprobable]

Me as well!

[@mewslie9183]

Curiosity is good and all but the real upside is being able to protect yourself. Understanding how things work makes it easier to help figure out if something is fake. Like that ice cream making video, if you know how ice cream machines work, you'd know that the inside should have been goopy and that what they showed was pulled out of a refrigerator.

[@rfmerrill]

3:44 cars have something called a "differential" that allows the two drive wheels to spin at different speeds--otherwise one of the wheels would have to skid when you made turns since the inside wheel is following a shorter path. The simplest and most common kind of differential is the "open" kind, and one of the disadvantages of this kind is that the engine's power will go to whichever wheel spins more easily. Thus, if you lift one of the drive wheels off of the ground, the engine will just spin that one and the other wheel will only get a little bit of torque applied to it.

[@tinglydingle]

Worth pointing out that it's still a pretty dangerous thing to do, as any resistance to the raised wheel (such as bumping into it) has a chance of increasing the torque to the wheel on the ground, causing the car to drive itself off the jack.

[@AnimeMintTea]

Dave being so excited and proud of his invention and trying the ice cream is adorable.

[@KelsHoag]

Anne deserves a Nobel prize for teaching the next generation how to use the scientific method in day to day life! I LOVE these videos!

[@pedanticm]

Dave's workaround for the ice cream was genius. Well done, Dave!

[@alexandrakonigsburg6474]

I'm always so relieved when Dave gets to sample something odd but delicious.

[@sammonroe99]

this was a great video! i watch so many of your videos and it took youtube two weeks to show me this… You deserve better. Thank you for continuing to try to keep people safe and sharing your knowledge for good.

[@sekirk]

I love Dave, he's always so up for a challenge and he seems like he has such a good time in life. He really seems to find the fun in whatever he's doing.

[@Dia-ei3dl]

Dave using the treadmill is so genius, I’m sure now those “hack” channels are gonna copy him 😂

[@RooftopRose079]

“Welcome to cooking with your treadmill!”

[@lesliesteele3926]

At least it would be safe to copy. Lol.

[@pokerusfreak8194]

Honestly its sad how the algorithms used by social media have ruined the digital landscape for recipes. Even the more accurate, or less fake, recipes here have wild inaccuracy in them, are exaggerated for views, or both. Thanks for doing the work of helping educate people on the reality, and for offering solutions for some of the less desirable outcomes for these recipes

[@AndromedaD]

You Suck At Cooking just has that deadpan surrealist humor. He also has great recipes

[@earlgreyt123]

And an excellent book, so you too can suck at cooking slightly less!😂

[@AndromedaD]

@@earlgreyt123 Absolutely! One of my top 5 favorite online chef cookbooks. I like how accessible his recipes are compared to, like, Babish's cookbook

[@Omega11998822]

Ahh the second I heard Yousuckatcooking's glorious voice I knew i was in for a damn good time like always

[@Waffles2009]

5:27 We used to have hand cranked ice cream maker and generally we wouldn't add milk but instead have a tub, surround it with ice and ice cream salt. And put like milk and stuff in the inside tub and have people rotate cranking it for hours and hours to make ice cream. So I'm very impressed it happened so quickly!

[@briannawalker4793]

Absolutely deCEASED at YSAC showing up here 😭😭😭 this is gonna make his day I swear xD

[@rebeccaanne3083]

I was tickled, he lives near where I used to lol

[@ceeepreemee2593]

​@@rebeccaanne3083how did you figure out where he lives LOL??

[@rachelm9563]

Thank you Ann and your family, for reminding me that food is something which should be enjoyed, not feared. Shared with our loved ones, not hiding myself away to avoid eating. Anorexia nervosa and PTSD still have a hold on me after 16 years but I’ll keep fighting, and it’s this sort of content which helps to normalise eating again for me. Thanks so much

[@mookinbabysealfurmittens]

Wishing you strength and peace ❤︎

[@NotFeelingBlauw]

Wishing you much strength! Recovery is tough but you're tougher!

[@Teverell]

Just know that you have a whole bunch of complete internet strangers cheering you on. You're precious, and loved, and you can make it. You are one tough cookie, we love you!

[@sytonicflux]

The garlic from research I did quite a while ago found that commercially grown garlic has a tendency to go blue green just using a standard 2% fermentation brine, but does take a while - 1-2 weeks to get the results they showed. Garlic that doesn't use commercial fertilisers, or specific types of commercial fertiliser tends not to go green. If you buy the grown in China garlic, this almost goes fluorescent. I found the most Australian grown garlic where I am doesn't do this and some info mentions it's a result of being grown in sulfur fertilisers.

[@gryphenicedancer8796]

That makes sense, the sulfur absorbed while growing is the answer. Question for the chemical people: what happens if you mix pure sulfur with a 2% acid like vinegar?

[@quiestinliteris]

Interesting. I usually use Chinese garlic, and it can sometimes go green in mere minutes in tomato sauce. But I planted a couple of those cloves and the resulting garlic never did go green even in pickles. I was honestly kind of disappointed. XD

[@hedgehog3180]

@@gryphenicedancer8796 That depends on what you mean with pure sulfur since sulfur can exist in many forms. If we're talking about something that's similar to this thing with the onions then the sulfur would probably be found in the form of sulphates and if you add those to a week acid they're react to produce to produce low ammounts of sulfuric acid. If you just added pure solid elemental sulfure then it'd react with the water to produce sulfuric acid and hydrogen sulfide, the fact that it's in a weak acid might speed up the reaction somewhat. Either way sulfur on its own isn't what would produce the green color, it simply can't produce any molecules large enough to produce a color. As Ann says it'd have something to do with the reaction with amino acids, or possibly a reaction with cholorophylls in the onion. I suppose there must be some sort of protein in the onions that can act like a pigment if it gets cut up but I'm not sure what that could be. I think garlic also naturally has some cupper so the color might come from cupper sulphate which is blue if we're supposing that the sulfur is responsible but I kinda doubt that mostly because cupper sulphate is poisonous.

[@gryphenicedancer8796]

@@hedgehog3180 So, the sulfur is a catalyst to get the green? Or is the sulfur a red herring? I'm an armchair science-interested person, sorry if I sound stupid! Just curious 🙂

[@justherbirdy]

Well done Dave, an even better method of making icecream! Ann, every debunking video you do is a gift to the world. Thank you for putting your cookware, produce, and sanity on the line for us 💖

[@Phranq14]

I appreciate your videos and how you show your process and try to be as transparent as you can be with what you expect to happen and what actually happens. It is also nice that the times you get results opposite of what you expect, you are upfront about how your expectations were wrong.

[@ΣοφιαΧατζηαγορου-χ7φ]

The whipped coffee is the base for frappe coffee we serve in Greece for more than 60 years. When you ever come to Greece ask for frappe you have to define the sugar level with the order, if you like milk usually is condensed milk but you can put any milk you like. My favourite after lunch coffee is with Bailey's.

[@Hiker_who_Sews]

Thanks Ann and family for your engaging videos that teach us to ask questions, and to BE SAFE. In Scouts ~1960, we heated glass marbles in the leader's oven then dropped them in ice water. They crackled but remained spherical. Really pretty. Many years later in science class we chilled glasses in cold tap water then put them over a Bunsen burner where they shattered into a gajillion pieces. I was so lucky to have a safe environment and knowledgeable mentors.

[@womble901]

I've actually used a recipe from YSAC before and I still use it. But mostly I watch it for the satire and editing craftsmanship.

[@earlgreyt123]

Keep wangjangling my friend!😂

[@SunlitEquinox]

Get that pepper pepper pepper!

[@meghangeraldineyo]

The cookbook is great!!

[@Tayet4Buri]

The treadmill solution is GENIUS! Well done Dave!

[@YolandaTurlough]

Wonderfully high quality debunking! There’s so much fake content out there these days and it’s so much easier to put out lies than to research it to find out the truth, so the thorough, honest and well-rounded research you’re doing here is just amazing and so needed. Thank you very much for the video!

[@Buretsu]

6:23: Popcorn goes in, puffed rice comes out. Seems legit.

[@bairnonessie]

Everything YSAC posts is 100% real. I'll fight anyone who says otherwise. Come at me Jake!

[@splendidcolors]

Hey, it's a real apple inside a real orange peel. Not AI, not CGI. It just didn't GROW inside the orange peel.

[@daughterofthestars08]

Up at 4 am with a stubborn cold? No worries, Ann Reardon has your back and has uploaded a video an hour ago on the other side of the world. Thank you!

[@RooftopRose079]

Wow, you too? 😮

[@sparkychan123]

You too huh?

[@chandranapier2259]

I adore that you involve your family in your videos

[@zacharywigmore3009]

One of the all time best KZbinrs, love you guys!

[@jennw6809]

That garlic thing is really interesting, I do think they added food coloring to theirs though! Because the liquid was also green and all the garlic was evenly colored.

[@Tryo707]

This series is probably my favorite one across all of YT. Even better with a dash of pepper, pepper, pepper. Ty so much!!!

[@shehran6936]

These videos should be more viral than the trends!

[@ClanImprobable]

Very much yes!

[@goldug]

OMG, seeing your son with the little starter-moustache threw me for a loop! He looks so different now! I feel old now... Have I really watched your videos for so long? I love your content, keep it up and keep making the food-side of Internet honest and safe! ❤️

[@geeishone]

Love watching your videos and love that you include your family. You guys seem like a fun family! 😊

[@HowToCookThat]

We try to be 😁

[@helenivanic1628]

I was about to turn my computer off, until I saw your video. In the end, I had to watch. Keep 'em videos coming, especially your debunking contents. Have a nice weekend Ann. 🥰😍

[@HowToCookThat]

Enjoy your weekend Helen

[@Daenoril]

Love your content so here's a comment for the algorithm. PS: in regards to rage bait, you can apply the same rule as for classic mmo: DON'T FEED THE TROLLS -> don't click, don't comment. Until content platforms change their algorithm there is nothing else you can do.

[@AmyLSacks]

I have to admit: thanks to this channel... now when I'm watching a *favorite* video get pissed on by trolls I can think: *Well, keep on trolling then. You're only making my favorite thing more popular and more visible, Buddy." :D

[@victorialucas9883]

Not YSAC on a debunking video hahahha

[@samuelplyler1511]

When you described how the egg whites whip up the first thing that came to my mind is how meringue is made as it is basically just whipped up egg whites with a bit of vanilla and a lot of sugar.

[@Shizukanexen]

Dave is so wholesome. XD I enjoyed his cameo. Thank you so much Ann~ Love your work.

[@hermioneleroux6245]

There's nothing quite like watching HTCT after a long week. Just puts a smile on my face and I learn new things.

[@NocturnalTyphlosion]

6:10 crushing popCORN gave them a RICE cracker? hm......

[@stanislava_mel]

That whipped coffee is also known as a Greek Frappe. We've been drinking it for many years. My family has been drinking it since I was a child.

[@azzyjeffs]

Same! Bought myself a frappe blender a few years ago, and that really raised my frappe game! Golly gosh, I love me a frappe. Always nice to find a fellow fan 😁

[@aj383]

I've only ever heard of it called "dalgona coffee"

[@AmyLSacks]

They were a coveted summer treat at the swimming pool snack bar when I was a kid in suburban New Jersey. But we had to share them. Mom didn't want us having tons of heavily sweetened coffee in one sitting. 😸

[@ErebosGR]

@@aj383 Frappé was invented in 1957 and instantly became THE way Greeks drink iced coffee ever since. Dalgona coffee was invented in 1997, but only became popular after 2020 from a Korean TV show.

[@oskaruib]

this has nothing to do with the content of the video, but the way the light hits your hair and face!! you look gorgeous!

[@Chloroplastspectrum]

Ann I just wanted to say that blouse looks so crisp and lovely and high-end, and I love how the nacred buttons catch your studio lights!

[@jameshamilton6381]

It's hilarious that they had you fact checking YSAC.

[@jbutler8585]

What's next, an analysis of where How To Basic goes wrong in its recipes?

[@LindzTheLooneyOfLondon]

Love YSAC ❤ highly recommend for the fun in prep and the actual food made x

[@CarlGorn]

I knew the ice cream trick was going to work. The reason you only saw the one wheel spinning in the video is because it was a front-wheel drive car(very common in these United States), so only the front wheels have power. Jack the car up so those front wheels are off the pavement, and you've no worries about the car running itself off the jacks. I'm guessing that your car is all-wheel drive, sending power to every wheel on the car. The treadmill was a good call, though I'd advise putting a caltrop or something else that's heavy, food-safe, and made of metal in the custard to act as an agitator. Great video as always, Ann. You remain the perfect start to a weekend. ♥

[@comradewindowsill4253]

still, what a waste of gas...

[@stephen01king]

Also need to make sure your car has an open differential. If your car is pretty sporty, it might have a limited slip diff, which will make it put some power on the wheel on the ground, which will cause the car to fall off the jack.

[@darcieclements4880]

Just rotating the container 90° and anchoring it would be sufficient. If you notice the car rotated the jar on the other axis.

[@Cutondogor]

Dave? That was a genius move. Met the requirements, didn't crash the car. You totally deserve that chocolate evil nommy pastry *and* the icecream! (Also watch out at Knox - it's November so there's piles of aspiring novelists lurking in corners while they madly type up their manuscripts)

[@HowToCookThat]

😂

[@Jen-new]

Good on that man for applying his brain power and common sense, not taking silly risks for the sake of a KZbin video. How refreshing to see!

[@alexh309]

A meal I often cook with a lot of whole tomatoes and garlic will often turn the garlic blue, I’ve always assumed it would be some sort of harmless reaction but I enjoy now knowing exactly what it is! Always a great video from you Ann :-)

[@platannapipidae9621]

Yousuckatcooking does a lot of non-sensical funny videos like this, no need for debunking.

[@itayshlamkovich465]

The ice cream was still liquid because it was not internally mixed, this caused the cream closest to the jar to freeze and create insulation that slowed the other cream freezing.

[@AmyLSacks]

Oh, that makes sense. I have a $10 at a yard sale ice cream maker and it has the paddle thing inside, which I assume is to avoid that issue.

[@mewslie9183]

Not only that but they skipped the step where you put it in the freezer after the churning to get it looking like it was in the bucket...

[@endlessemptyvoid]

Waking up and seeing a new HTCT video is out is awesome! :D

[@HowToCookThat]

Good Morning @endlessemptyvoid

[@averagegremlin]

Dave is the dad we all wanted, he’s so wholesome