Practical baked Alaska | ice cream, cake and Italian meringue

[@aragusea]

Thanks to Helix for sponsoring the video! Click here helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows. Mine feels like sleeping in a giant layer of Italian meringue. (Actually it's much more supportive than that, fortunately.)

[@axe.rxflex7939]

First?

[@alexsif1]

Love your vids , keep going 👍

[@infinitedubz7808]

3rd Pog

[@keithkaranu4258]

Out of curiosity when is the next ask Adam?

[@veeramallasrinivas2041]

The video says 30 mins ago then why is your comment 2 days old adam

[@PastorJack1957]

I once, as the kitchen manager of a military club, made Baked Alaska for 250 people. We made it in the walk in freezer. We marched them out in line (17, in all) and lit them all up from both ends working towards the middle. The room erupted in applause! Well worth the effort to impress an entire company of soldiers and their leaders.

[@weloo_2736]

that's actually so sick

[@thenawabgaming]

That’s so cool!

[@jep9092]

Awesome Do you happen to have any pictures from that

[@madbahamut]

I used to work military dinners when I was a caterer, nothing quite that wild but super fun to pull stuff like that off!

[@PastorJack1957]

@@jep9092 it was the mid 80s. So, no. I wish I did.

[@hanzo9941]

Imagine baking an entire state.

[@mirzaahmed6589]

The largest state.

[@TheSlavChef]

It would probably melt

[@orionh5535]

California

[@lwolfer5170]

I think we're already doing that. IPCC just released an updated recipe last month.

[@samwoodley7625]

@@orionh5535 During the wildfires maybe. They do grow the good stuff outside, right?

[@nicolle2126]

just as a safety PSA: if ann reardon taught me one thing its that if you're planning on lighting alcohol, make sure you either a) pour all that you need onto the cake before lighting it or b) transfer a small amount into a bowl or measuring cup for pouring first. Any open wide-mouthed container will work. The reason for this is that an open flame can follow the alcohol up towards its source, like a cartoon spark following a dynamite trail. If it follows the alcohol up towards the bottle, there's a chance of it exploding in your hands and shattering the glass everywhere. Stay safe and enjoy cooking everyone!

[@qwertyTRiG]

Good tip. I do not want to be holding a Molotov cocktail as it goes off.

[@sntslilhlpr6601]

Once it reaches the bottle it's also possible for the fire to force the liquid out of the bottle like a flamethrower. There's a vid of a poor girl in China getting sprayed in the face by a waitress.

[@hotelmario510]

@@sntslilhlpr6601 It wasn't China, it was Moscow

[@katethegoat7507]

It's also why if you have a barbecue or other kind of flame going, pouring gasoline over it with a full tank is an awful idea

[@jan_Mamu]

And do not EVER put pineapple on pizza.

[@loganosmolinski4446]

I appreciate that Adam is making whole egg recipes recently.

[@loganford6483]

20 eggs - yes, 20

[@loganosmolinski4446]

@@loganford6483 was more talking about finding uses for the other part when splitting eggs into yolks and whites.

[@grabble7605]

@@loganosmolinski4446 Just store the egg whites and have an omelette next morning. Easy.

[@timaeustestified5808]

@@grabble7605 but.. the good part of the omelette that makes it tasty IS the yolk!! u mix the whole egg in a bowl (maybe add some cheese) and cook it and it tastes GOOD!! Whats the point otherwise!!

[@grabble7605]

@@timaeustestified5808 If you're adding filling and cheese, as you should be, it tastes good anyway. Also, MSG on eggs is great.

[@kiru4802]

Didn't know Adam's gumbo was gonna be THIS different

[@youtubealgorithm6099]

This man is 4 parallel universe's ahead.......

[@ignoidisniger8183]

@@AxxLAfriku As a sigma male I really don't give a shit about your channel

[@SonGayku]

@@AxxLAfriku as a true alpha male I command you to shush and stop advertising your channel.

[@TheSlavChef]

I was looking for that comment.

[@antiarmadillosociety]

@@AxxLAfriku As someone who hates the Greek alphabet, I could not care less.

[@jeronimomurruni]

Finally a meal with more than two servings, now the kids can eat.

[@garageofrock]

pizza bread or sleep for dinner little jimmy

[@sauceinmyface9302]

I'm convinced the kids only eat when he makes a video where food gets made for them.

[@jeronimomurruni]

@@sauceinmyface9302 in one video he said his kids are a little bit picky with what they eat but come on if i were a kid i'd honestly eat whatever he is cooking in all his videos, except the things that have red wine because i don't like the taste of it and, well, i'd be a child and alcohol is not good.

[@AJ-vs3yz]

@@jeronimomurruni red wine doesn't stay alcoholic in food, the alcohol burns off

[@cashleonard7176]

He has stated previously that his kids usually just pick a little of his and his wife’s plate

[@calebbabcock5687]

Seeing a grown man jump on his bed is something else

[@TheSlavChef]

He is at least a parallel universe ahead

[@ploppyjr2373]

Don’t you every evening?

[@alexandercaro5227]

@@TheSlavChef Long Live the Empire

[@uniquehedghog]

have you ever seen the "grown men" that reside in america?

[@lancerhalsey4816]

Men don't grow, they just get bigger as they age.

[@rayanrahal2944]

“Looks as soft and cushy as-“ immediately set off my fight or flight

[@happycadaver6894]

You’re a weissman fan, I see

[@FroyourHistory]

How

[@firespud]

b u n s

[@sfr2107]

?

[@onyxgaming5639]

He always sneaks them in so well

[@nerdcave0]

Thaw the ice cream evenly by putting it in the fridge for an hour instead of on your countertop. Awesome tip from Cook's Illustrated.

[@WAD528]

Every time I'm surprised by how smooth is the transition to the sponsor I appreciate the effort and the videos.

[@muraddiab6393]

That ad transition was a total jump scare.

[@TheSlavChef]

These are getting quite old

[@RedRoseSeptember22]

@@TheSlavChef You're mad at him for gettin' money? LOL okay, don't watch then.

[@TheSlavChef]

@@RedRoseSeptember22 i meant the comment, i see it under every video of Adam. I am not mad at all he is getting money, actually I am glad he gets sponsored.

[@ploppyjr2373]

@@RedRoseSeptember22 how tf did you get 4 likes, he’s obviously talking about the comments. Not the sponsorships

[@muraddiab6393]

Believe me I’m not complaining. If anything I’m complementing him. His ability to switch gears without an awkward transition is nothing short of masterful.

[@GeorgeChar95]

I didn’t know that Alaska was made out of cake. That’s great to know for my next trip there! 🌎🥄

[@associate8265]

you can order baked alaska in other states too

[@purple4ruit]

_EVERYTHING'S CAKE_

[@EvilSantaTheTrue]

D

[@alkaliaurange]

wait till you see the moon

[@HappyGardenOfLife]

It's only made of cake once you bake it

[@WelfareChrist]

I am so totally making this! My favorite part of this channel is how approachable these recipes are! More than any other cooking channel this channel has put out videos that actually result in me trying out new recipes, usually with pretty admirable results, and for that Mr. Ragusea I thank thee!

[@HemlockSillage]

Exactly! I’ve made so many of Ragusea’s recipes during the pandemic. My mom says Ragusea has no idea, but would probably be charmed to know how he’s changed our cooking. No other cooking show has so frequently inspired me to *make* the recipes. Bon appétit!

[@JRCSalter]

Me too. Sooooo many cooking channels try to show off their skills and make something that looks and tastes amazing, but takes so much effort to actually do. There's nothing wrong with this, but it doesn't encourage you to cook outside of those special occasions where you want to try something like that. This is the channel I go to for everyday inspiration.

[@haydenjohnw]

This is my favorite dessert of all time but I’ve always found it too complex to make at home. Thank you for this 😭

[@Steve_Streza]

"Ready to see what's for dessert?" *brings out a fireball of cake, ice cream, and liquor*

[@MetaBloxer]

sounds like my kind of party

[@MagnumLoadedTractor]

Or burning the white stuff with a welder...ing machine

[@masansr]

"We need to separate four eggs" and my mind filled in "Yes, FOUR". YTP is too powerful.

[@carsonswitalski9098]

I thought the same thing lmao.

[@vigilantcosmicpenguin8721]

Soon enough Adam will go full-on YTP.

[@annbrookens945]

I've often thought about making a Baked Alaska but never have; this one is much easier than the others I've seen!

[@teresatea8108]

i love that he gives alternatives to some of the ingredients

[@AndromedaCripps]

Interesting take! As an amateur home cook, I find traditional baked Alaska is no harder than this! The only thing that is difficult is getting the meringue in a piping bag to pipe around your cake and ice cream 😂 I usually end up just smearing it on in dollops 🤷🏻‍♀️ The recipe I’ve followed in the past also calls for ganache in the center of your ice cream mound. You could easily add a layer of ganache to this version of you wanted! If you’re going for something that looks good but you’re not as worried about everything being homemade, you can buy any sort of dense cake (like pound cake) from the store to cut that part of the recipe out. Or, alternatively, go hard core and even make your ice cream! It’s a deceptively simple old fashioned show stopping dessert with many levels of difficulty and options for variety, one of my favorite recipes!

[@ohoboho2]

Hey Adam! Excellent tutorial. My family tried it out at our son's birthday party and the result was astonishing. It really left guests impressed and satisfied. Thanks for sharing such awesome recipes!

[@SilverCymbal]

OMG I love this, such a legendary dessert! Thank you!

[@mudko3589]

Ayyyy my favorite diy KZbinr!

[@hxhdfjifzirstc894]

Rub Baked Alaska on your windshield and magic happens!

[@thatguysomething6792]

This somewhat reminds me of a french dish called "omelette norvégienne", it has the same meringue toping and icecream center. Its quite nice, but this one seems better!

[@grabble7605]

They're the same thing.

[@kiro9291]

I believe they're different names for the same thing

[@grabble7605]

@@kiro9291 Apparently it was named by mistake. "The dish is also known as an omelette à la norvégienne, or "Norwegian omelette", which similarly refers to the cold climate of Norway. Indeed, during the Paris World's fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" by using Benjamin Thompson's discovery of the low thermal conductivity of egg whites. Thompson lived in Bavaria at the time of his discovery, and as the chef thought Bavaria was in Norway, he decided to name the dish 'Norwegian omelette'."

[@robertsemon1712]

So since this recipe was Baked Alaska that wasn't baked... does that just make it Alaska? Or Torched Alaska? Seward's Folly en Flambé?

[@kylesmithisawesome]

I love this, seward's folly en flambè xD

[@kurtisburtis]

In older french cookbooks, it was called _Omelette norvégienne_

[@84rinne_moo]

As far as I knew the grand display for this is to light them on fire lol

[@electrifiedHedgehog]

if you flambè it, it's called a Bombè Alaska instead. Traditionally, you use rum for the flambèeing though I won't lie, in my experience flambèeing works better with a dome shaped 'Alaska as there's no way for the burning alcohol to make contact with the ice cream so it still remains frozen and firm. And I mean, the 'bombè' part comes mainly from the shape of the dessert, not the technique. Decant the ice cream/cake mixture after the second freeze, coat (or, if you have a steady but fast enough hand, pipe) the entire cake, and then set on fire

[@_-4232]

This guys the best man, as a brit I love when he says 'brits would say' its a nice touch ngl.

[@williamchen5935]

I have no idea why but Adam is the only channel where I don't skip the sponsors, he's just so creative in linking his cooking videos to random sponsors.

[@WG1417Gaming]

another great option is grapefruit baked alaska, take grapefruit halves with the segments cut out and scoop on vanilla ice cream, then cover in meringue and bake at 450 until lightly brown

[@rickymoala7710]

I love the State of Alaska, so I’m intrigued!

[@StephenJohnson-jb7xe]

Of all the YT channels I watch you do the best segue into an advertisement, I also like your no nonsense twists on recipes and explanations of why something is included or excluded in the ingredients and process.

[@GPismymom]

Thank you for converting everything into grams, you wouldn't believe how much that helps me.

[@samsmith7392]

i'd watch out, his metric conversions can sometimes be way off since cups are so inaccurate and he just googles the conversion

[@GPismymom]

@@samsmith7392 well, that would be the same thing I would do, but thank you, I'll be careful

[@samsmith7392]

@@GPismymom the reason they're often wrong is stuff like flour can be way different weights depending on how you fill the cup. E.g he uses 120g as the weight for 1 cup of flour but the way he scoops flour is more like 150g, 120g is for a sifted levelled cup. I just ended up buying some cups for American recipes.

[@GPismymom]

@@samsmith7392 that's why the imperial system sucks :(

[@harmonic5107]

@@samsmith7392 I mean, its less accurate than by weight. But it's more than adequate for most recipes. Unless you are trying to titrate your cake batter.

[@matszz]

This is the first baked alaska I've seen that I'm tempted to try. Always thougth baked alaska was useless, the marang was soggy and the ice cream was melty. This marshmallow like marang with the ice cram and the cake bottom looks pretty dang good.

[@JaredLendy]

I had Blue Bell for the first time in Tennessee at a Publix this year. It was fantastic! I miss it.

[@RedRoseSeptember22]

It's one of the best ice cream companies ^_^

[@jesse6865]

Great for listeria too!

[@dugw15]

I moved to Texas from Ohio 4 years ago, and they're fanatic about Blue Bell here. They're sure it's the best ice cream ever. As for me, I am sure that it's ice cream. Entirely unremarkable, but it's ice cream. I don't get the hype.

[@aragusea]

@@jesse6865 oh you’ve never made a single mistake at work?

[@brandonb9452]

@@aragusea who you replying to mate..

[@potatoman9747]

That's such a smooth ad transition

[@breadmuffin4094]

“Why I light my cake on fire instead of my house.”

[@aryanbaviskar1788]

Why I cream my cake not my wife.

[@Marco-tt1yb]

One of the smoothest ad transitions i have ever seen.

[@ChloVio]

Adam: Frying at home is too dangerous Also Adam: Pour in the hot sugar syrup while the mixer's running...

[@doc.l]

To be fair hot sugar can burn you but it won’t burn the house down

[@mattbrown482]

Frying at home can scar you AND burn down your house. Handling hot syrup can leave very nasty scars, and is not pleasant to experience, from what i’ve heard.

[@ChloVio]

Fair enough. Burning your house down is very bad.

[@youmukonpaku3168]

also also Adam: *eats Baked Alaska without waiting for it to not be on fire*

[@UBvtuber]

@@mattbrown482 There's a different method to making pre-cooking meringue that's far less dangerous, it basically involves pasteurizing the egg whites essentially with a double boiler. No need to play with boiling sticky syrup and the eggs are still safe to eat, and they don't set up hard and brittle like if you baked it.

[@las8790]

I made 2 of these over the holidays as my visiting sister wanted a traditional steakhouse meal with jazz music and "baked alaska" for dessert! Of course, being my little sister (35) with 3 kids I said OK! This recipe worked perfectly. I made one with traditional neopoletin ice cream and the other with caramel ribbon vanilla. The cake was very soft but firm to hold very well. They didn't eat all, so I had leftovers that didn't get under the broiler so was able to take out a slice and put under broiler for individual servings. I will experiment with this in the future.

[@jpthomas9491]

Adam: *breaks out the Blue Bell* Every Texan in the audience: *hooting and hollering*

[@mattb1293]

can confirm

[@TesserId]

My favorite cooking channel. Wonderful balance between all the best cooking show qualities.

[@EithanWinters]

"it's time to separate---" *TWENTY EGGS, YES TWENTY*

[@mollybeee]

Love the casual way you have with recipes, it reminds me of Bonita's kitchen and using what you have and not worrying about the particulars.

[@ahsan9638]

Every time i watch his video it's feels like I'm watching a real homemade cooking video And i LOVE it😌

[@JustOneAsbesto]

It is a real homemade cooking video.

[@TumblinWeeds]

Every time? It was out only a few minutes before you posted. Did you watch it on 2 times speed, on continuous repeat?

[@the9titans237]

@@TumblinWeeds stop trying to act funny 💀 they mean all his posts

[@ahsan9638]

@@the9titans237 yup

[@samuelringuette2947]

These segways are so smooth they are a slipping hazard. Great job as always!

[@Kskillz2]

Hey Adam! Can you do a video on making making steamed dumplings and bao? 🥟

[@naomizeilig2993]

I love how he explains why he does some things. Its like he knows what I'm thinking

[@spartan0771]

I guess this must be the Year of Baked Alaska

[@soldierforchrist631]

YOOOO YOBA!

[@austinnichols2864]

The sponser change is amazing

[@greasysteak6785]

Wow,Adam is now making states with minimal budget,you sure have evolved in recipes

[@bobmcguffin5706]

Next up: Broiled Florida

[@domonkosludvig3314]

Somebody once wrote a comment about how unpredictable your ads are, and now I think you try your best to come up with clever transitions for comedy's sake. Its making me smile, thats for sure!

[@giveaquestion9683]

What is the history of the term "proof" for alcohol content? It seems right up your ally for a video idea

[@afwaller]

It was originally “burn or no burn” for 100 proof - they also soaked gunpowder in the alcohol to test. Note: this “proof” was about 1.8 abv and 100 proof was originally around 57% alcohol. In the US for convenience proof was defined as double the abv.

[@fransaacs]

Galliano is a favorite, I usually pre-warm the liquor in a sauce pan just before dressing the Baked Alaska to guarantee a easy ignition. Great recipe btw!

[@johnnydownhill5595]

i didnt realized how much i missed the upside down bear until he was gone…

[@MA22]

He still says it, but only in recipes with honey

[@kerbslice923]

Adam flexing that southern Blue Bell ice cream. Miss that stuff living up north now.

[@JustOneAsbesto]

I never knew ice cream looks so cool when it's on fire.

[@scottburton9741]

My Grandma always used to make this for everyone's birthday we held at her place. Gonna have to try this version soon

[@VoltraTheLively]

I wonder if we could get a follow up with its counterpart: the Frozen Florida. There's not as much hype on it and it's probably one of the few recipes that needs a microwave to be a part of its process.

[@blookarakal4417]

I’d just like to add that you don’t need something that 95% alcohol to burn it. Sambuca works fine, despite that it’s 40% ABV. I think triple sec would also work well, but keep in mind that those would add a licorcy or orangey taste to the dessert.

[@MossCoveredBonez]

Wouldn't recommend using everclear though as it can burn clear, invisible flames are dangerous

[@JanneSala]

That burning liquor trick at the end has some real class. Metal shit just digging into a burning slice of ice cream cake.

[@veeramallasrinivas2041]

Can we just take a moment to appreciate that smooth sponsor transition

[@allentastic]

I love how inclusive you are with your ingredients list 🙂

[@RedJesseGaming]

usually i know when to expect the ads, this one caught me off guard

[@expressowo4485]

adam is the only youtuber that transfer into sponser so smoothly i didnt even thought about skipping it idk maybe im just in the mood to watch sponser but dam that transition was nice

[@Movie_Games]

"Unfortunately, this is not a Bette Midler concert. We will not be serving Cosmopolitans and Baked Alaska."

[@eliasfilipe1106]

2:36 this transition was really unexpected and i loved it

[@TheSlavChef]

I expected gumbo, but got an iceberg cake, not great, not terrible!

[@sovietdoggo6735]

bau

[@drfudgecookie5800]

I uhhh dont get it. Can someone explain?

[@TheSlavChef]

@@drfudgecookie5800 This is salted pork lard with some leeks and paprika ot top. Here we prepare this for the winter typically. When we eat it it is cut in very thin sliced and usually served on a toast.

[@tnsquidd]

I always enjoy the Adams totally seamless transitions into the sponsored segments

[@oldaccount7463]

Ahhh my favorite streamer

[@testpeer]

Fun how this dessert, in its original dome shape, has different names everywhere. Here in the Netherlands it is known as omelet Siberienne without liquor, when liquor is added on top and ignited, it's an Omelet Vesuvius instead.

[@radhiadeedou8286]

In France it's called a Norwegian omelet

[@zakyjauhariel7804]

I could already imagine what that Adam Ragusea's YTP editor will make out of this

[@hamidprflh]

Now its time to separate 20 eggs Yes 20

[@VecessTV]

I requested this forever ago, and I’m glad to see it finally arise.

[@drablord448]

Adam, quick question, is it safe to eat the still on fire Alaska like you do at the end of the video? Is it not literally burning hot?

[@rebix6848]

don't eat fire

[@jojojo5145]

don't eat fire

[@-0__________________________0-]

don't eat fire

[@jackkendall6420]

counterpoint: eat fire. it's safe, don't believe the media

[@-0__________________________0-]

@@jackkendall6420 It may be safe but it's also a potent laxative.

[@thehistoryandbooknerd8979]

This looks amazing and I cannot wait to try making it! I’d also love to see your spin on tiramisu for the home kitchen!

[@brandonw6139]

That looks good I've never seen it before

[@ronalddevine9587]

I wholeheartedly approve of your choice of Greek yogurt. Nothing better than whole milk Cabot Greek yogurt.

[@JasmineJu]

I love how Adam barely measures anything. Like Uncle Roger would say, "just use feeling!"

[@ld66g]

so much fun to make and the family loved it - thank you - it made for a wonderful end of a nice Sunday dinner

[@Lichen8404]

You're telling me Alaska baked this cake

[@bryanlemon0413]

Can we appreciate that he post weekly

[@italianboyz12345]

Baked Alaska is pretty funny

[@greatdays7050]

LETS GOOO

[@cindyhammond5573]

But, but, but I made ok’d fashioned baked Alaska for my birthday cake when I was in the 6th grade? Elementary school for sure ( and under laissez faire adult supervision). I cheated with a boxed cake mix. As a youngster I loved the idea that I put ice cream in the oven and it didn’t melt- so cool! Plus it had the shape of an igloo, reminiscent of the Native Alaskan’s homes.

[@boabuin1151]

2:48 Helix Sleep: Approved by Mama Ragusea

[@shojodraws3399]

Holy cow, that sponser transitioner was smooth, which is rare.

[@RapierNeedleCrime]

all this time I thought baked Alaska was a smoke shop in Anchorage...

[@RedRoseSeptember22]

Lol good name idea for one I'd say :P

[@patrick4662]

i thought it was an alt-right felon

[@lifeofabronovich7792]

@@patrick4662 that's what I thought of too lol

[@Unidentified4]

I've never seen anybody that can embed sponsorships better than Adam

[@TheSlavChef]

Why I bake my state, not my cake.

[@aleksanderaleksandrov1016]

i was searching for that

[@BeardGainz]

the meme is alive!

[@epicdashcammoments4314]

long live the empire!

[@zachyula4084]

that ad transition was as smooth as adding a whole bottle of white wine

[@firespud]

7:15 the cake is still on fire... i dont think eating fire is healthy adam

[@kendlerkendler2667]

It burns calories.

[@TheSlavChef]

THIS CAKE IS ON FAYAAAAAAAAAA

[@andraw4002]

Relax... it should be a mostly painless death.

[@Chichi-sl2mq]

The easiest baked Alaska tutorial I've seen. Thank you.

[@rafakordaczek3275]

After watching "Adam Ragusea breathing" videos, I cannot stop hearing his inhaling.

[@pinkysaurusrawr]

I’m a fine dining server and I serve baked alaskas every single night, high proof alcohol aflame at the table. Now I’m wishing our cake was rich chocolate and not yellow 🤤 But ours is strawberry with lime curd at the center, if you’re ever looking to switch it up a bit 👀 it slaps

[@GodzillaCookie]

Alternative title: “Why I bake my ice cream, not freeze it”

[@mattcook7881]

Can't imagine I'm the first to think of this, but... 'Faked Alaska' was right there! C'mon, goose!

[@abdou2523]

1:06 am I tripping or it's zooming on the bowl slowly ?

[@NonJohns]

nah in one of his behind the scenes he mentions that motion is a very good way to make stationary food more entertaining you can also confirm by looking at the the distance of the edge of the food and the edge of your screen noticeable distance changes

[@charlesmaher1601]

That ad transition though. Exquisite.

[@milantoth6246]

I misinterpreted the video and now global warming is melting the state of alaska. Sorry guys.

[@archangel5627]

I really enjoyed this one. The Baked Alaska is definitely one of the classic but more difficult desserts to make and you simplified it in such a way that it still looks great and I’m sure it still tastes like the classic version. I tip my hat to you sir and I’m definitely going to be trying this dessert for myself! Cheers!

[@francescaerreia8859]

Put crushed Oreo cookies on top and it’s a bearded alaska

[@greatdays7050]

Hmmm that would be delicious

[@francescaerreia8859]

@@greatdays7050 beard me up baby

[@chelseet11]

I like this film setup!! Feels bright, fresh and a little different!!

[@jedd.0322]

I legit saw this and thought of capital being stormed earlier this year

[@Deadaccount446]

Why?

[@jedd.0322]

@@Deadaccount446 because one of the guys who live streamed it called themselves baked alaska. I had no idea it was a dessert

[@gilbertosantos2806]

@@Deadaccount446 some popular neo-nazi who went by "Baked Alaska" participated in the attack, he's in prison now.