Recipe Reviews are Absolutely Unhinged

[@TheClick]

LAST DAY TO GET THE PLUSHIES ► www.makeship.com/shop/creator/the-click

[@pietraalmeida2418]

We love 'em plushies clicky

[@Sushiiiiii3]

saving up for one on Christmas 🙏

[@cyan.cactus]

It feels strange to see comment posted before the video, like even tho I know how you did it, it still feels illegal

[@jellies4591]

.... He did the impossible

[@Transghost-f7k]

ORDER MINE YESTERDAY!!!!!!!!!!!!!!!

[@aelfher]

To quote Tumblr: "The reading comprehension on this site is piss poor" "How dare you say we piss on the poor!"

[@AIHumanEquality]

@@aelfher How dare you say we piss on this site of composting.

[@Bread16091]

How dare you say they can’t comprehend pissing

[@TheZincMaster-on1fy]

How dare you say we can't piss

[@KaityKat117]

how dare you say piss is incomprehensible to the poor‽

[@diamondmx3076]

To really match the reading comprehension of these reviews, they would need to follow the misread instructions, piss on some poor person, and then get mad about it.

[@m.h.6470]

I built a house, but instead of stones and wood, I used sand and flowers. Why doesn't it hold together???

[@m310grass]

Needs more butter

[@catpoke9557]

This sounds like a math question

[@Struudeli]

​@@catpoke9557 The answer is 47.

[@kokkolintu3528]

Flowers 😂😂 Yeah wow, I wonder what went wrong!

[@AdimosMundi]

​@Struudeli the real answer is 42

[@snowangelnc]

My brother owns a small business. I'm a teacher. Our mom was a receptionist for a vet clinic. If he starts out with "You will not believe what happened with this unhinged customer today," I respond with "Doesn't matter how unhinged it is, I'll believe it. Your customers also send their kids to school." Mom would say that they also have pets. And now we are reminded that they also bake.

[@EmpiresPrince13]

Im convinced that most people are good and normal but that 10-20% of people go around acting like this to everyone. Going to your brothers store, your school and your mom’s clinic and commenting their stupidity online like this.

[@BridgeBum]

Think about how stupid the average person is. Then realize that half the population is more stupid than that.

[@snowangelnc]

@@EmpiresPrince13 I agree. It reminds me of a lesson from elementary school on how to gather information. If a ranger gets twelve reports one day of bear sightings near the lake, that does not necessarily mean that twelve bears are hanging around at the lake. It's far more likely that the number is smaller and that multiple people are seeing the same bears. On the one hand, it's good to remember because it reminds us that for all the attention they get, the unpleasant people are actually in the minority. The downside is that it also reminds us that no matter what we do we're going to come across them sooner or later because they go anywhere and everywhere that the rest of us go.

[@antediluvianatheist5262]

@@EmpiresPrince13 The sane ones keep them alive.

[@aedaniammx7559]

23:13 I think this is my favorite one, because when they substituted the soy sauce with Pepsi and it went wrong, their first instinct was “Hmm, maybe it’ll be better if I try Coke instead”

[@vellathewench]

Honestly I think this is one of the most confusing. How is soy replaced by cola? Because they are liquids of the same color? If that's true I fear for these people.

[@blaireshoe8738]

@@vellathewench As someone who can barely stand soy in any form, aside from sheer bafflement all I could think was, "Wow, I wish it worked like that..." I would be so much more adventurous with recipes if I knew the pop I drink so often was a suitable substitute lol

[@krbthewitch]

​​@@vellathewenchif I had to guess, they thought because it LOOKED like soy sauce it would be close enough. That's the only thing I can think of, stood as it sounds.

[@AB-ip2ct]

@@krbthewitchI had the same thought, which makes it even more concerning 😭 like do they expect things that look similar to also taste similar?? How are they able to survive in this world with this mentality??

[@TheCatMurgatroyd]

@@vellathewench this was the point my bf and I got to... most of the things that are replaced here that are weird, are similar in color 😂

[@rebeliza2847]

I was diagnosed with ADHD as an old person, after several members of the next two generations were diagnosed. It is a relief to know that I'm not just a big weirdo, but it is also very sad to think about what I might have accomplished if I had been diagnosed and properly medicated when I was young. Please, if you suspect you have a disorder, get the help you need so you are able to achieve your goals. It's not a weakness, It's just a different way of thinking.

[@FunkyLittlePoptart]

I second this! I didn't manange to graduate from uni until I was 40, and undiagnosed ADHD is why. I thought I was stupid or lazy or possibly insane. I'm not, and you're not either! GET A PROFESSIONAL OPINION! Please! It helps so much.

[@susannairisastarte5192]

I don't know what is considered old 😂, but I was diagnosed with ADD at 42. Am now 55. It definitely would have been good to know in the 70s. ❤

[@susannairisastarte5192]

​@@FunkyLittlePoptart😢

[@janemiettinen5176]

ADD here. I read an article, that we might even have an edge in sports, games etc, where quick decisions are needed. The story was about professionals with ADHD, one was hockey goalie (in national team), one was decorated police/fireman and one successful e-sports gamer. I came to a conclusion, that we mustve have been somewhat useful to humanity throughout history and thats why we are still here, just like other people with different brains. Made me feel almost special :)

[@AnUmbreonNamedRaire]

Seriously, I was diagnosed relatively early (in my late teens) but it was late enough that I already had years worth of sh*tty coping mechanisms and self-esteem issues to unlearn. And more importantly, I missed out on accommodations I could have received in high school to make my life easier. For anyone considering a diagnosis, weigh up the pros and cons. In some areas, a diagnosis can make your life much harder. In others, it can make your life much easier. Also there's resources for self-diagnosis out there and strategies you can try even without an official diagnosis.

[@Ghostfighter797]

LET HIM COOK

[@user-sh3ym8cq4b]

Good one

[@campknowledge]

Instructions unclear there's a duck-shaped nugget on a satanic plate

[@nikolaslehto8827]

LET HIM BAKE

[@campknowledge]

@@nikolaslehto8827 That cake... Ah? I'll see myself out

[@Fruad_jo]

Instructions unclear. Ate raw chicken and currently in the hospital

[@mazeltovcocktail2.0]

I'm a Jew who eats kosher and every time I see someone downvote a recipe because it wasn't made with their specific diet in mind I just am amazed at the audacity. I can't imagine yelling at someone who made a recipe for say, a bacon wrapped ham or asking them to make a kosher-friendly version lmfao

[@SarahAbramova]

Bruh at that point, they should just wrap a turkey hot dog in some turkey bacon.

[@AIHumanEquality]

@@mazeltovcocktail2.0 This beef stake has too much beef. How do I make a beef stake without beef?

[@mjjoe76]

Kosher friendly version of bacon-wrapped ham. That actually made me laugh out loud.

[@lunawashington1060]

Dude ikr. It's like they don't know that there's this thing called "the internet" where they can search up things like "vegan recipes" and "paleo recipes"

[@dashfire3185]

​@@mjjoe76 I pray the will of man makes this reality.

[@yamato9753]

As a former professional cook, these reviews make me scream "Lord, make it rain L-I-T-E-R-A-C-Y! Or stones!"

[@valerielevasseur8674]

As a current professional in education policy, cosigned. You'd be surprised at the resistance...or maybe not. ETA Maybe this is the cheat code to certain roadblocks, though. Trust us, we'll use actual best practices (I.e. not the trademarked ones) to at least teach your daughters to read accurately, critically and imaginatively...so they can cook for the menfolk. That's TOTALLY the reason 😉

[@mirjam3553]

Are you German by chance?

[@rolfs2165]

God is throwing stones all the time. Unfortunately his aim is terrible.

[@AIHumanEquality]

@@yamato9753 You're gonna get your wish on the latter one eventually with climate change.

[@yamato9753]

@@mirjam3553 Yes, I am!

[@klaudiadunk7483]

I often have to alter recipes I find to accommodate my partner's unusual food allergies, but I would only ever leave any reviews to say "To accommodate X type allergies, you can change out amount of ingredient A for amount of ingredient B. The dish is still delicious both ways."

[@AnnekeOosterink]

Yeah, I do this as well, and it seems reasonable to me to mention an option for allergies if you happen to make the recipe with a substitute, but that's because you're not an unhinged weirdo who trows a fit when they changed every ingredient and it didn't work. 😅

[@AngelSBolander]

Once when my dad was young he hade home economic class and was making fruit soup, he misread the recipe (in Swedish) and read salt (salt) instead of juice (saft) and had like a decilitre of salt in a batch of soup for like two persons. He did have juice by own measure, cause in his mind it was a given and the recipe didn't really need to mention it. His classmate and teacher nearly threw up. His childhood stories will never leave my mind. I miss him so much. ❤

[@BritishMaverickk]

My fave reviews to read are negative reviews on nature reserves. Not zoos with enclosed animals but nature reserves for wild animals. I love reading the ones where they give one star because they didn't spot the wildlife they wanted.

[@carpe_demon]

Our first day at Big Bend, we got a late start on our trail because the road was blocked by a mama bear and cub. We sat there for 20 minutes until they moved on. We reported the sighting to the next rangers we saw (per signage) and they were all so jealous. They live on site and hadn't seen a bear all season.

[@celeste8360]

I used to work in national parks and people complained daily we didn't keep the bears in cages so that they could be sure to see them :( We also got complaints from the people that did see bears because they were big and scary looking. Can't win.

[@stephanybrown3226]

Wow some people really don't know the difference do they?

[@mjjoe76]

“I was not mauled by a bear or trampled by bison! One star!”

[@jenniferbailey1580]

@@BritishMaverickk my aunt is a full time RVer, who generally is on the Bureau of Land Management sites and the other places one can do that cheaply. She’s retired, her Lupus won’t let her be otherwise (for anyone knowledgeable enough to worry, she wears full UV protective clothing outside of her bed). She has, between the insiders at the sites and the reports of her peers, an extensive list of “how dare nature have/not have nature” reviews. And as we both have History degrees add “how dare historic site have/not have history” (as defined by someone not smarter than a 5th grader, at least in social studies…) gets winged my way. Both lists are predictably depressing

[@imfinallyfree3348]

As someone who cannot eat most desserts (celiac) and likes baking I cannot fathom why the people allergic to stuff don't just look up recipes made for them

[@Sandtalon]

Exactly! I’m celiac too! It’s so easy to find things online, I’ve got a million other allergies too so it’s much harder but I can adapt to me but there’s SO MANY free from options!

[@leemorrison7240]

Takes less effort to complain than do the research.

[@RaeneTheFaerie]

Or look up substitution ratios.

[@Dizzaton]

Yaaas coeliac community comment 🎉

[@phaedrapage4217]

I used to have a job that sometimes involved helping a celiac make meals for himself. This was a looooong time ago. I'm so glad that there are so many more options now.

[@invaderjill8054]

Omg. I avoid the comments on recipes like the plague. They are mind-meltingly moronic. Some people are just so ridiculous. The low ratings combined with an explanation that basically says “I did not follow this recipe, but whatever I made came out bad, and it’s your fault somehow” is just, infuriating. Especially with recipes for baked goods. Baking is chemistry.

[@SingingSealRiana]

Funny thing, you can actually quite a few thing in recipes to good results if you know what you are doing. As someone with extensive food intolerances i most often need to make adjustments but I would not fault a recipe for me miscalculating. While there are a lot of things you can change, gling agaist the buildingblooks and then complain is stupid.

[@mjjoe76]

Amazing how many people have “main character” syndrome. Fine, you have dietary restrictions. Don’t get mad when you substitute ingredients and the result is bad. The recipe wasn’t written specifically for you! 😡

[@dcliddell96]

Just like that plastic spoon.

[@avidsomething5622]

​@@mjjoe76 Yeah, some of the comments on online recipes are just people who can't read and doesn't listen to others a.k.a insufferable main characters.

[@zaibian7]

​@@SingingSealRiana"gling agaist the buildingblooks" is the funniest thing I've read all day. How did that sentence get past spellcheck? I could not type it on my phone.😂

[@Ketutar]

7:18 I think the confusion comes from the fact that there are two products in the USA, Miracle whip and Cool whip. Miracle whip is like mayo, Cool whip is like whipped cream. A lot of people use the names interchangeably and don't know the difference. Also, the mayo replacement is called "salad cream".

[@AnnekeOosterink]

But even so, cream is not either of those things.

[@melissashupak]

I’m in the South US where both those products are prolific, and have never heard anyone use those names interchangeably. They are not interchangeable at all. One is for sandwiches, salads, or savory dishes, the other is for sweet desserts. If someone doesn’t know the difference, they’ll learn. 😂 (As I imagine a dollop of Mayo on pumpkin pie, or a spread of Cool Whip on a ham sandwich) 😝

[@JennyEverywhere]

Rule #1: You need to fully understand what each ingredient does in the recipe, and what substitutes will do the same thing. Sometimes, there is no substitute that will serve in place of a particular ingredient. I suggest people who want to learn this first read the book "Cookwise", by Shirley Corriher, to watch the cooking show "Good Eats", and to read the book "Ratio: The Simple Codes Behind the Craft of Everyday Cooking" by Michael Ruhlman. The common connection is that all of these sources go in depth regarding _why_ you shouldn't substitute applesauce for milk, or omit the sugar from a brownie recipe. The last, _Ratio,_ emphasizes the amount of each ingredient, and why one proportion of that ingredient to wheat flour is important for the dish you are making. Some baked goods have the same ingredients, but in different proportions, when making a bread vs. a pound cake, vs. a biscuit, vs. a croissant. The ingredients may be precisely the same, only the amounts of each, and the way they are incorporated into the dish are different. One way, you end up with a quickbread. Another way yields scones, and yet another produces puff pastry, to be filled with custard. There are lots of books, but these aren't just cookbooks. They are examples of _food science,_ or even _molecular gastronomy._ You can't leave out the egg in a custard because a) it's an egg dish, and b) egg is what causes the filling to set. Without the egg, it's just a runny mess. The sugar in brownies isn't just a sweetener, it's also a _humectant,_ a substance that pulls water out of the air. Sugar tends to absorb water vapor, so on humid days, caramels will be softer and stickier than on a dry day. The sugar locks moisture into the brownie and keeps them moist and chewy. You can't just leave out the sugar and use an artificial sweetener, as the sweetener will almost always have a different amount to equal the sweetness of a given amount of sugar, and few artificial sweetener act as a good enough humectant to keep the produce moist. So of course the brownies without sugar were dry and inedible!

[@ChocolatePiazza]

Also baking and cooking are different, recipes for baked goods such as cookies, cakes and breads are very precise and should not be changed that much whereas cooking things such as soups and casseroles allow for more experimentations and substitutions.

[@christianstorms3950]

Thank you for the great pointers. It's one thing if one uses the comment section to ask nicely if the author or community could point them to similar recipes that cater for their dietary needs or even can provide substitution for the given recipe. But it's a whole other story if they abuse the rating system to demand catering for their needs.

[@Darkloid21]

People acting like baking is Legos and you can just swap parts out when it's more like chemistry. One wrong step and the whole thing falls apart.

[@feuerling]

You can start to swap ingredients once you get a feeling for it. (Autocorrect ate the "once" in my sentence)

[@mjjoe76]

@@feuerling Agreed, but then the baker has to own it when they make a mistake in swapping ingredients. That’s the infuriating part of many reviews.

[@Darkloid21]

@@feuerling Yeah but they have to have similar properties, just like chemistry. You can't just mix and match because then it comes out wrong.

[@Dragonia]

Yup. It's something some people can't comprehend though. Also even then it definitely will affect the taste and/or texture. It's partly why I don't like most things made with sugar substitutes instead of normal sugar - just doesn't taste right to me.

[@karowolkenschaufler7659]

I don't know... I think the lego analogy still fits. you can't swap a stone out for any other stone. the properties of the stones have to be very similar/the stones have to serve the same purpose or the result will be crooked... sorry, that was 10 year old me popping up, lecturing about legos...

[@Alliesaephan]

I'm giving this video 1 ⭐️ because I thought this was a cooking channel, but its just some Swedish guy with plushies

[@Chamelion_yt]

5 ⭐️ clickbait tho

[@Maurolombriz]

3 ⭐️ Review on this review. Reviewer gave no information on whether the Swedish guy could be replaced with an alternative.

[@magdolyn]

​@@Maurolombriz Would PewDiePie be an acceptable Swedish substitute?

[@rvaviima]

I'll give ⭐️⭐️ because I thought I'd find a Finnish guy and he's not speaking Cantonese. Could I have this recipe translated to Xhosa, and can I also replace the blue in the Swedish flag with neon green? (And note, I'll complain right after since it ended up becoming an eyesore.)

[@Yellowiolet]

@@magdolyn I'm allergic to Swedish, I need an alternative that is not Swedish! Why didn't you take that into consideration???? 1 star

[@LunaWitcherArt]

I can think of 3 things everyone should know about cooking: 1 - cooking and baking seem similar. They are absolutely not. Only very specific things work the same way in a pot or in the oven. 2 - You can save almost any cooking recipe if you've had a small to medium screw-up. If you screwed up a baking recipe, specially AFTER it goes in the oven, that's probably trash now. You might be able to eat it, but it certainly won't be the recipe you wanted And 3 - Cooking is about taste. Baking is about measurements. You can adapt your cooking to you. You CANNOT adapt a baking recipe without knowing EXACTLY what you are trying to do and how to achieve it. The baking recipe is LAW. It's RELIGION. The cooking recipe is a guideline.

[@chesh1rek1tten]

My bf is the better cook, I'm the better baker. Exactly for that reason.

[@leemorrison7240]

"A stew is a stew, no matter what you do..."

[@rebny7801]

My youger sister got married at age 22. Our parents didn't really teach us to cook or bake. Since her houseband has a high income he works full time while she works part time. So she ended up cooking most of the time. Her phrase from that time is: "recipes don't lie". She just taught herself to cook by following the recipies to the letter. So she learnd to read by attending school as a kid LOL!

[@durabelle]

And then there's sourdough bread baking, where following a recipe to a T is one of the most typical ways to get it all wrong 😂 On the ingredient level following a recipe is still fine, but the moment the ingredients are mixed is where it turns into some kind of an art, and you need to develop skills to know what to do, when to do it, and for how long. All based on how the dough feels and behaves, and how close to a peak the starter was, and how warm the room is etc.

[@sevenember3332]

@@durabelleYep, climate and variation of it make a huge difference in success. Knowing that it’s going to take longer for a room temperature rise because it’s winter or that you need to adjust the liquid levels because of current humidity is crucial

[@claireful]

I really wished I’d screenshotted it at the time, but a couple of years back I saw an amazing argument between a recipe author and a dingbat where the dingbat complained that the oven wasn’t hot enough and the dish was practically raw. Why? It was supposed to be baked at 200c, and they baked it 200f. When the writer tried to explain, and gave her the temp in f, she insisted that her oven didn’t do Celsius and she didn’t believe in it anyway. Poe’s recipe book? I can’t even tell anymore

[@christianstorms3950]

I don't believe in Celsius, so you the author must clearly mean Fahrenheit... Oh Jesus. 😂

[@jadedbelle4788]

As someone who regularly messes about with receipies and swapping things out here are some tips noone asked for You can use applesauce in place of eggs in heavier things like banana bread, brownies and muffins. If you want to make a cake that is light and fluffy, you'll probably have to use a remade egg replacer When making cookies where you blend butter and sugar together the sugar is counted as a wet ingredient. If you reduce the sugar or swap it for another sweetener it may not turn out the same. Baking powder and baking soda are not interchangeable! Use the one that it says. It may take a couple of tries to get any recipe right. Happy baking!

[@LellyNa-x9n]

1 star. I tried the Emotional Support Demon recipe but substituted the oven for every single scented candle I own for a better vibe. Now my appartment building has burned down and it's raining.

[@IDOLL_Dev]

I thought the low rating was a bit dramatic until you mentioned the rain! This video definitely deserves the lowest rating for that, 0 stars if possible.

[@wrayewenigmann3696]

And your kids cried?

[@WhatWouldLubitschDo]

I also tried the emotional support demon recipe, but replaced the demon with bananas. It did not turn into a larger demon, and was delicious, but weirdly tasted like banana.

[@hypatiakovalevskayasklodow9195]

So the rain will stop the fire, amazing!

[@lilharm]

gotta love when a review boils down to “I didn’t follow the instructions and it didn’t turn out how it was supposed to”

[@GusBried]

I often don't have the exact ingredients from the recipe, so I just google recommended replacements. Very rarely it ends up not working out and I certainly don't blame the recipe if it does 😄

[@catpoke9557]

Saw someone replace the water in some... I think brownies? With apple sauce, and they were infuriated that what came out was nothing like brownies. I get that apple sauce CAN be a substitute for water or milk but it doesn't mean it always IS a substitute for water or milk EDIT: IT'S IN THE VIDEO! It was applesauce being used as a replacement for OIL in a brownie recipe!!

[@Luinta]

This is also everyday life for someone in retail. "Hi, I bought this X for Y purpose. It didn't work, refund me now."

[@Sum.lil.trashguy]

Click, my mini ESD didnt grow when i baked him?! He burned, false advertisement! /j

[@Salicat99]

If you look closely at the video, he clearly put the mini demon beside the oven, not in the oven!

[@Sum.lil.trashguy]

@ no his recipe is wrong, im allergic to microwaves! >:(

[@Brain-dead-gamer]

Well then you didn't do it right. It has to be hellfire, not just regular heating elements

[@AIHumanEquality]

@@Brain-dead-gamer I tried it with Ifrit and it still didn't work. Fake news.

[@MayYourGodGoWithYou]

You need NATURAL heat. My daughter's sat on her dashboard in the car [which gets sun basically all the time it isn't behind a cloud as we face south] and after a year it has grown into a full size one that glows in the dark.

[@jessicapalmer3455]

My son is allergic to eggs, I'm allergic to shellfish, and my daughter is lactose intolerant. I'M NOT MAKING A SEAFOOD QUICHE WITH A CREAM BASED SAUCE!!! WTF people.

[@ashrowan2143]

Right?? Like there are plenty of things out there that you can actually substitute for allergies and diet restrictions but if a whole recipe hinges on one of those ingredients then it is just not going to work

[@vh1077]

27:50 i like the wholesome strawberry lady, she just wanted a cake, got a cake, details don't matter. And she is so friendly❤

[@RosemaryAmey]

28:54 I think you are confusing cloves (kryddnejlika) with clover (klöversläktet). Thanks for so many fun videos.

[@katherinepatchett7975]

Oh hell yes, that makes sense! Polyglots FTW 🥹

[@bentilley5412]

Thank you! That did confuse me a little.

[@JUMALATION1]

Yea I was like "wait what, Click?" 😆 I had to actually google it because I started doubting my own knowledge 😅 It is indeed kryddnejlika.

[@Nerobyrne]

@@katherinepatchett7975 I know what the word means, but when I read "Polyglot" I have a disgust reaction and think of a tumor. Probably never gonna say it, lol ^^

[@Midorikonokami]

I love that it's just as funny... And that in his case it's a slight mistranslation because he speaks a bagillion languages, but the people in the recipes probably only speak English and STILL get it wrong.

[@CloverField83]

My MIL gave me her recipe for lemon merengue pie. I didn't realize the crust recipe was for nine pies and made it into one. It had the consistency of concrete. The lemon was only enough for half a pie, so I made another batch and put it on top after the first batch set, so they slid around on top of each other. And the merengue was... I'm not sure what happened, but there was enough of it to go from my countertop to my cabinets. ⭐

[@janemiettinen5176]

My teenage bestie misread a simple poundcake recipe, she put in 10 times the amount of flour.. it was barely edible, instead of spongy texture it was more like wood, but with time and patience we got almost half of it downed. Good times. Oh, and the kicker - she grew up to be a professional cook!

[@GretchZ]

Who writes a recipe for nine things?! You can make more!

[@RannonSi]

@@GretchZ And why nine of all numbers? Personal guess it's that's to use up all of some perishable product that came in a specific size, or it was written down when the MIL needed to make 9 cakes (and she never bothered to share the 1 cake version). :p

[@hodgeelmwood8677]

Sorry, this made me laugh. I want pics!

[@lina9535]

My friend and I once made a "mud cake" (I believe this is the English name for it) in a longpan once. We followed the recipe and I swear the oven was actually on. But that thing refused to set. Only a tiny part of the top did, even after we left it in 3x the amount that was said in the recipe. It was ridiculous 😂

[@maledictionwolf]

I have a theory about the people thinking the recipes are for things they are not: they searched for one thing, and assumed all the search results are that exact thing. So the lady searched for creamed corn, and the Mexican sour cream showed up in the results and the lady just thought all search results were creamed corn recipes.

[@LunaticLacewing]

This makes way more sense now, thanks

[@metagames.errata7777]

This is probably a lot of people's problem, tbh. Not recipes usually, but I can't tell you the number of times I'm looking for something online and continually get results that I'm actively trying to avoid. And I'm far from a wizard, but I know there's a lot of people more tech illiterate than I am.

[@sevenember3332]

And yet it makes things worse because she looked at the ingredients and instructions, saw they were completely different from a creamed corn recipe and blamed the recipe for being wrong instead of thinking it through and seeing it wasn’t a creamed corn recipe

[@megsuttoncreates]

This is a VERY good theory

[@firestorm5371]

​@@metagames.errata7777 Tipp most search bars have the function to filter out when you put a - before the word.

[@ScaryMannJK]

I’m surprised how some people’s heads don’t cave in when they sneeze.

[@alexreid1173]

I do a lot of vegan baking/cooking. The number of times I’ve seen people leave a bad review for vegan recipes being vegan is ridiculous. Also, people will try to add/substitute non-vegan ingredients and then get surprised when a recipe not intended to not have eggs ends up weird when you add eggs. I’m sure there are probably people who leave bad reviews when they substitute vegan ingredients, if this video is anything to go off of, but personally, I can’t imagine blaming anyone else for that. I know how to substitute vegan ingredients in non-vegan recipes (it’s not that simple), but so many people realllyyy don’t. You can’t just throw applesauce into any recipes as an egg substitute lmao

[@rachelv673]

Re: the review that used mayo instead of heavy cream, there are *cake* recipes that use sour cream and/or mayonnaise, and I've seen a fair few that say you can use any one of the three. But it's like using applesauce instead of butter in a cookie recipe vs trying to make frosting with applesauce then wondering it's thin and lumpy, you've got to be aware of what the ingredient you're substituting is there for and make sure your substitute does the same thing

[@leemorrison7240]

German Chocolate Mayonnaise cake is wonderful, but also very rich. Definitely not on my current diet. ONE STAR REVIEW!

[@danielalaatz57]

I mean, even if it sounds weird to use mayo in a cake - technically it's mostly oil with a little bit of egg and a bit of salt. So yes nothing in there that wouldn't go into a cake - but not the same as cream. I would say it's a case of "if you know what you're doing go for it, but don't blame people who didn't suggest you do it if it goes wrong"

[@hodgeelmwood8677]

Sure, but the recipe was for icing! Mayo or sour cream in a cake is there for the acidity and the moisture. In icing or frosting you want a very different flavor. I don't know how the person who wrote that recipe review didn't know the difference between heavy cream and mayo!

[@rachelv673]

@@hodgeelmwood8677 You're right, but my guess is they'd seen somewhere that the two could be interchangeable *in cake* and just figured it'd work as a substitute regardless

[@jessicaolson490]

10:45 If you know You have an allergy to something, you should also be very familiar with its common replacements. Not expecting some random recipe rider to be familiar with all of the replacements for all of the allergies.

[@karowolkenschaufler7659]

I agree wholeheartedly. I used to have a noticable histamine intolerance... and there are books with recepies and tips what you can replace unfit ingrediants with. if you have trouble with food... go down that research rabbit hole. find the lists and the books and the blogs and so on and carefully test what works for you. it's frustrating work... you just want to eat but it becomes a science... but ... the author of that recipe online is definetly not the right place to shoot that frustration at.

[@vellathewench]

I think your autocorrect replaced "writer" with "rider" and it is making me lol. (or you did it by accident but it's still funny lol)

[@sevenember3332]

I’m in a similar boat. I’m on a specialized diet to fix some issues and have had to learn how to work around certain ingredients. And I just realized I could maybe substitute shrimp with cod because of a possible shellfish allergy

[@blaireshoe8738]

I.. honestly never considered doing this for my strawberry allergy. Granted, strawberries are pretty avoidable, so if I see a recipe with it, I just say "darn, bet that's tasty", and move on. Bet there's a few things out there that could work depending on the application, though. I might have to try retrofitting something sometime. Wouldn't comment based on my retrofit unless I could do so without leaving a rating though, lol, at that point the review is about my ability to modify a recipe (not the actual recipe itself), which I wish the people in this video realized wasn't what the rating system is for 😂

[@AaronVerner]

36:18 "Papyrus, i burned the water." "Sans, how in the world did you burn the water?" "i dont know it's just burning." "The house is on fire, Sans!!"

[@Dualbladedscorpion7737]

😂😂

[@metagames.errata7777]

36:43 "Unfortunately I did not turn out well." Yeah, that is unfortunate.

[@nei-chan8371]

Okay so, technically, using mashed bananas can work to replace eggs (we used to do it with my gf for crepes, and it turned out great). But substituting eggs by a vegan product is not an easy task, and it really depends on what the eggs are for...

[@SingingSealRiana]

Very true

[@foxinabox5103]

People should not try to substitute anything in baked products unless you know what every ingredient does. It's a very delicate balance and a small change will alter the final result massively.

[@rolfs2165]

I've tried to make meringue, but substituted the eggs with mashed banana. It didn't work AT ALL! Zero stars, would not recommend.

[@Speedy500]

@@foxinabox5103yes exactly, baking is Chemistry, your baker is actually a chemist in disguise. The only difference between a baker and a chemist is that one gets to taste or have others taste the products of their reactions more often than the other. I’ll leave you to decide which that is

[@FoxGameCZ]

maybe looking for vegan recipies would have been better call in the first place and definitely not blame the author of *egg* custard recipe for not following the recipe which is centered around *eggs*

[@kristinpatton1018]

Its probably been about 15 years now, but I'll never forget the 5-ingredient recipe I came across with a comment saying they didn't like it, and wouldn't use four of the ingredients "if they made it again"... which would've left them with unseasoned ground beef.

[@janemiettinen5176]

Omg.. Im dry heaving here.

[@alisaurus4224]

My favorite one of these was for Roast Chicken. “ONE STAR-INEDIBLE. I used shrimp instead of a chicken, and my oven is broken so i used the microwave. It came out like salty rubber. Terrible recipe.”

[@fyi_cinnamontoast]

36:35 Funny thing! You can sub oil for apple sauce EXCEPT when it's a baked goods like brownies. We cooked pancakes on apple sauce in the cooking class and they were delicious, but our teacher said that to NEVER use it in the oven, cause it will not only not work, but may also catch fire :3

[@darkstarr984]

23:51 Vegan substitutions for egg in baking include a matching volume of ground flaxseed or chia seeds, because you need the egg to bind ingredients. Banana doesn’t do that. It will help clump together the flour you use just like butter otherwise would, but it can’t maintain structure the way eggs do. And if the reason you are vegan is about how the animals are treated then get eggs from a trusted friend with free range chickens: the eggs don’t actually harm them, chickens were selectively bred to be less aggressive and less defensive than red jungle fowl which has an ovulation cycle dependent on food abundance and health.

[@NightcoreRain]

I have a strong feeling most recipe sights will start having disclaimers of "Dont leave a review unless you made the recipe with no substitutions." But I also have a feeling that it wont stop anything because people cant read.

[@rolfs2165]

They should start deleting reviews that give a low rating because they changed something about the recipe and it went wrong.

[@jenniferbailey1580]

@@rolfs2165as someone who has lived with food restrictions long enough to know most of the “this generally works in this situation” stuff (and who also doesn’t blame the recipe when it’s the time it doesn’t), and who remembers as each ingredient dropped off my menu how impossible eating felt for a bit, and who is low income so an inedible batch stings… I have a rule to only post when I have a 5 star thing that does what the recipe is and where I only changed 1 factor (ie the recipe was written GF, but had egg. Or the reverse). It’s put to show Brenda that hey, you can make this and share with someone they may have unconsciously excluded. Or maybe they needed a GF/egg free dish and were about to start experimenting and I offered an option But I only list what didn’t work when I am giving the base recipe, now with apple sauce, a rating helpful to the algorithm and only as a “not saying it has to be applesauce, I didn’t try every single thing, I did however confirm that x won’t work without fundamentally changing the rest to the point it won’t be this recipe. Here there be dragons and your ESD won’t be available as you promised them chocolate and it’s 🚽”

[@elainelouve]

However most people who have dietary restrictions also use common sense. I often make substitutions, and they turn out just fine. Or at least I'd know what I changed and how that affects the result. Though to be fair, I've never left a review on a recepy, since I have my favorites and seldom search anything online.

[@AIHumanEquality]

@@NightcoreRain This sign won't stop me cause I can't read.

[@ViridianForests]

The thing is, there are some people out there who do some magical substitutions they share in the comments. Or, sometimes a small community of people will point out how to fix a problem the recipe has and various ways to fix it, by substitution. Really, we'd be losing the people who bring in the good stuff and the others can't read anyway so they would still post their one star reviews

[@obsidianstar9089]

Honestly the spoon melting in caramel person seems like a sweetheart, they made the mistake, put it where people would see as a warning not to do what they did. I am assuming the recipe didnt say anything about spoon types.

[@sevenember3332]

Unfortunately someone new to baking/candy making cause otherwise they would know the reason sugar syrup is also called “liquid napalm”

[@FunkyLittlePoptart]

@@sevenember3332 I've never heard that term before, but it's perfect!

[@melodyyoung9640]

Honestly I can't imagine using a plastic spoon for cooking anything hot but caramel is lava and melting sugar should always be approached with the same level of care as welding and chainsaws.

[@annanz0118]

I melted a spoon in sugar syrup once - I didn't blame the recipe though, blamed myself more for not even thinking that could happen as it was a cooking spoon that I usually use for other things - But sugar syrup is like lava.

[@spencerhall6052]

Funny thing about the poem is you absolutely can use tomato paste as a substitute for tomato sauce, you just need to thin it out with water. Additionally, with some of these there are substitute ingredients that you can use that work, but often there are limitations. Either doing so will knowingly compromise the result and you know you have to live with it. Other times a substitute depends on the function of the original ingredient in the recipe. A good example of this is eggs. There are a lot of different substitutes that work in one context, but not in another. Using banana + baking powder can work well for cake (knowing the texture and flavor might get changed), but it 100% will not work if you are trying to use egg for an egg wash, or for making fried chicken. That said, tomato paste + water for tomato sauce is basically a perfect substitute since the ingredients on a can of tomato sauce is literally "Tomato Puree (Water, Tomato Paste)

[@rocketpsyence]

The thing is like, as someone who has been cooking for a long time, some of these substitutions are valid - like you CAN add applesauce to a recipe instead of oil depending on the recipe. And you CAN use rice flour for gluten free cooking. And you CAN use egg replacer sometimes. BUT IT DEPENDS ON THE RECIPE. AND IT'S NOT GENERALLY A 1-1 QUICK AND EASY substitution and it depends on the purpose of the thing (ESPECIALLY if you're replacing binding agents and things that provide leavening). Sometimes you also have to add additional ingredients (like for example generally I have to add some kind of binding agent with rice flour to make up for a lack of gluten that wheat flour has). If you gotta substitute something, you need to look up what the correct substitution is, especially with baked goods. And with some things, especially if you're like vegan and GF (I'm not but I've cooked for people who are), you may need to just look up a version of the recipe specifically created for that diet. I get that this isn't always intuitive and it takes practice to know what you're doing, but man it sucks that they downvote the recipe creator because they haven't been cooking long enough basically

[@anne.maxime]

Ok so after this video I have a new theory that -some- ppl aren't actually evaluating the recipes, but more so the experiences they had making the recipe, like if they were telling a story and being like "yeah, I tried and messed up, it was awful" BUT THAT'S NOT THE QUESTION BEING ASKED

[@SergioRamos-iv6qw]

0 STARS!!! >:( i did NOT follow the recipe and it turned out horrible. i substituted milk with shredded garlic and left it in the oven for 8 hours. i woke up to smoke in my kitchen and the cake was burnt. i dont understand why people left 5 star reviews.

[@bobchisholm7487]

"Who the f**k is Bob?" I'm Bob, and even I would know better than to substitute orange soda for orange juice!

[@m310grass]

Yeah you have to be careful with substitutes I used aged middle eastern dinosaur bone oil instead vegetable oil and my kitchen blew up

[@Laceration_Gravityyy]

@@m310grassthat happened to me too, sadly😕

[@WhatWouldLubitschDo]

@@m310grassdid you use half a tank or a full tank?

[@m310grass]

@@WhatWouldLubitschDo Three full tanks for added flavor

[@WhatWouldLubitschDo]

@@m310grass well that sounds way too sweet for Bob, no wonder it exploded

[@enoiladoe]

2:10 sugar and yeast to brew beer. Oh my heart

[@Rotted_creatures]

What…that’s how you brew beer

[@sevenember3332]

We need grain, too. Just no hops

[@lexistcipher9017]

Don't forget the water!

[@Milk_Acting]

my favorite ingredient in beer... DIABETES

[@AIHumanEquality]

@@Rotted_creatures Just a question how solid is the beer you drink? Cause if you combine sugar and yeast the thing you're going to get is probably sugared bread aka an old fashioned cake.

[@maggieshelley2579]

I have a ball python who eats frozen rats. The package always has a huge, not intended for human consumption warning on it. Makes me wonder

[@curiousnerdkitteh]

22:54 I love Click's rant where he starts wrestling the microphone like it tried to kill him in his sleep. It's so unhinged on 2x speed, which I forgot was my setting when I unpaused this 😂😂😂

[@bukkchickenbukk]

this creme brulee is AMAZING! here's what I did: Ingredients: I replaced 2 cartons of double cream with 1.5 kg chicken pieces (drumsticks, thighs, wings, or breasts - your choice!) I didn't have 100ml of whole milk so I used 2 cups buttermilk I didn't have sugar so i used 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon cayenne pepper (optional, for a spicy kick) Instead of 50g of golden caster sugar which is too expensive for me I used 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt and 1/2 teaspoon black pepper I'm allergic to eggs so I used vegetable oil Instructions: Marinate the chicken: In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Add the chicken pieces and make sure they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, or preferably overnight. Prepare the breading: In a separate large bowl, whisk together the flour, cornstarch, salt, and pepper. Coat the chicken: Remove the chicken from the marinade and shake off any excess liquid. One by one, dredge each piece of chicken in the flour mixture, ensuring it is completely coated. Fry the chicken: Heat 2 inches of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be hot enough to sizzle when a small piece of breading is dropped in. Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the skillet. Fry for 6-8 minutes per side, or until golden brown and cooked through. Rest and serve: Remove the chicken from the skillet and place it on a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for 5-10 minutes before serving. this creme brulee is simply incredible, I could not recommend it more!

[@inapickle806]

Every 5 star recipe, I swear!

[@annakopyl269]

Stardew valley chicken let’s gooo

[@katherinepadron0628]

😂😂😂 best creme brulee recipe I've ever seen. Lol. But in all seriousness, that chicken recipe looks amazing, I might try it this weekend. Thnx.

[@FrozEnbyWolf150-b9t]

I mean, you can still use a blowtorch in either case.

[@eyesofthecervino3366]

Chaotic good.

[@94DeathAngel]

Reminder to those who need it: if something is labeled optional or garnish in a recipe, you don't have to put it in/on what you are making. same for adding anything "to taste", it is precisely that, to your specific taste/liking. You can also play around with the amounts and add more than they say. These optional things do not change the overall structure of the recipe. unless you go so far as to have more of the optional ingredient than you have everything else, then you might as well just eat the optional ingredient by the handful. This has been my Ted talk.

[@hodgeelmwood8677]

You can't play around that much with amounts when baking. Sugar, for example, adds bulk as well as sweetness, so you need to be careful how much you leave out if you want it less sweet. Eggs provide lift (help it rise) as well as moisture. In baking, every ingredient serves a specific purpose, and you should probably experiment a bit to see how much you can change things and still get a successful result.

[@94DeathAngel]

@hodgeelmwood8677 yes, I am a baker, I know, again, I am talking about things that say "optional", as in adding fruit to the top of a cake, or adding mix-ins like chocolate chips or nuts. Or spices like cinnamon, or extracts like vanilla. These are the things that if you are less than perfect with measuring, it won't completly screw up the recipe. Example: a recipe says 1/2 cup chocolate chips, but I want more, 2/3 cup isn't going to ruin the batch. Or I want less, 1/4 also won't ruin it. Or leave them out all together. Optional things have some leeway was my point.

[@amylynn3821]

I absolutely hate recipes that say add “to taste”. How do I know what it’s supposed to taste like? Give me a rough amount (about a teaspoon or can alter to taste) and I will be OK. Unlike some people I have found that I am a good cook if I follow a recipe exactly but I cannot deviate or improvise as this is just not a talent I possess.

[@94DeathAngel]

@amylynn3821 I feel that, I hate recipes like that too. It's easier if it's something I can put in last, like in a soup, and I can actually taste it and see if I like it or if it needs more. But that's hard to do with baked goods unless it's a garnish for the finished product.

[@94DeathAngel]

@amylynn3821 I feel that, I hate recipes like that too. It's easier if it's something I can put in last, like in a soup, and I can actually taste it and see if I like it or if it needs more. But that's hard to do with baked goods unless it's a garnish for the finished product.

[@lolalo6344]

24:20 to be fair, mashed banana is actually a really good egg replacement. so is applesauce eta: yeah, dont use it for a curd or custard though

[@SingingSealRiana]

Depends on what you arw making, but yeah. If one knows what one does one can replace a lot in a recipe to no ill effect

[@SarahAbramova]

Yeah, like if the main ingredient is egg, I wouldn't bother. It's like trying to make an omelet with bananas.

[@ifyouhaveghosts6]

@@SarahAbramovaof course, but I think it works perfectly for cakes or cinnamon buns (I made the best cinnamon buns with applesauce yesterday) where the consistency of an egg is important :))

[@SarahAbramova]

@@ifyouhaveghosts6 see, that I see working, because cinnamon buns are not like omelets or egg custards.

[@elainelouve]

​@@SingingSealRiana100% And if I try out something new, I'd never blame the recepy. I've tried replacing eggs with bananas in crepes, but it didn't really work that well. When I found a vegan egg replacer (at a supermarket), it became my holy grail.:) I'm allergic, not vegan, so finding alternatives to eggs has been a major thing.

[@AragornElessar]

23:56 Replacing eggs with bananas or applesauce only works for recipes like waffles or cake. Not omelette or egg custard. 😂

[@m310grass]

The "Look at me, I am an asset to society" at 32:05 me explode with laughter, I think it was the tone of voice

[@evilkillerpoptarts]

Me: Wow I have that spatula! That's a wild coincidence, Click lives on the other side of the planet! Also me, about five seconds later: ...I got that spatula at Ikea.

[@_asphobelle6887]

🤣

[@elphieofkiamoko]

😂😂 IKEA, bringing us together

[@Rain_Storm_888]

Happy Halloween to everyone! May all your candy bars be mega sized

[@Rose-kj7rz]

Happy Halloween to you as well! And good luck with a good haul!

[@94DeathAngel]

Summary of this video: "I'm upset that your recipe didn't fix my bad cooking skills" and "I'm incapable of reading/following instructions".

[@tobyk.4911]

Most of them even weren't "bad cooking skills" / inability to implement the recipe as intended - but *intentionally* doing something completely different than the recipe said. 😮😂

[@94DeathAngel]

@tobyk.4911 fair, I wrote that before watching the video, I was assuming based on other bad recipe videos I've seen online. I recognized some of these from tictok.

[@Acide950]

I mean, if it is a decent recipe all that is needed to get a proper result is to follow the instructions. No matter how poor one’s cooking skills are. Though the number of people doing wild substitutes with no idea why an ingredient is there is concerning.

[@mrmimeisfunny]

28:52 Click, Cloves are a spice, you're thinking of clovers.

[@tiffinylawrie]

That mexican crema recipe was almost definitely a case of the picture at the top being the crema *on* some mexican street corn as a serving suggestion, lol

[@feuerling]

9:31 *takes out half the moisture-absorbing ingredients and adds more moist ingredients* "why is it so soggy"

[@realkirbykart521]

Yeah, I was so confused by this one. If you don't have enough of one ingredient you have to preserve the ratios of all the other ingredients, not just randomly add more of something 😂

[@feuerling]

@@realkirbykart521 Some things can be substituted with other things, but they have to be in the same "category," sometimes you have to make calculations, and the categories ingredients are in varies by the recipe you're making. But with the level of replacing she did she should just have picked another recipe.

[@Null-value]

I think the issue stems from not understanding the mechanics of the recipe, which certainly isn’t the recipe’s fault.

[@realkirbykart521]

@feuerling yes, exactly. You can make substitutions in baking but you have to know what you're doing and what aspects each ingredient brings to the final product, and what ingredients have similar properties.

[@feuerling]

​@@realkirbykart521 that's what I said

[@shadowldrago]

"Do people even read?" No.

[@AIHumanEquality]

@@shadowldrago No I'm not red.

[@janemiettinen5176]

Im starting to think some people dont think, either.

[@runningthemeta5570]

Gonna watch this as I put on my eyeshadow for my Halloween costume today

[@AIHumanEquality]

@@runningthemeta5570 Or is your eyeshadow putting you on?

[@feygehleh]

Okay like, I'm vegan right? I tend to look up "[xyz] recipe vegan" if I want something and I want to be able to eat it. Every once in a while a non-vegan chef will write a non-vegan recipe and say "oh hey, if you're vegan you can swap [xyz] for [zyx] but you need to adjust the ratios in [abc] way." and I love that! It's always very helpful. Sometimes, I look up a recipe (non-vegan) and I look up the appropriate substitutes (an egg can be swapped for a banana or apple sauce in a lot of baking, for instance). But.....but if I make something and I do a substitute and it doesn't work out.......that's on me for not making the proper adjustments, or I just have to take the L and not make that particular recipe. I cannot IMAGINE leaving a bad review bc I f---ed up???

[@gamerbubble03]

34:01 no cuz that "WHO TF IS BOB?" without further comments had me DYING XD

[@Rollthedice115]

Please cover this topic again, this is pure, beautiful chaos.

[@A1exP1ays]

Bwownie Wecipe :3 2 eggs + water - I use a bit of water with the eggs to achieve the moist, gooey texture of boxed mix brownies without any commercial emulsifiers. And because this recipe doesn’t contain any baking powder, eggs are essential for helping the brownies puff up in the oven. Powdered sugar - The trick to making homemade brownies that are just like ones from a box! Powdered sugar contains cornstarch, which helps thicken the batter without the chemical additives you’d find in a mix. Unsweetened cocoa powder - I recommend using Hershey’s Special Dark Dutch-processed cocoa powder (I used Whole Foods’ 365 Cocoa Powder). Make sure to sift it if it’s lumpy! Oil - While many recipes for brownies use unsalted butter, Michelle’s calls for canola oil, just like the boxed mix. I use olive oil because it’s what I keep on hand, and I love the rich flavor. Vanilla Extract - 1/2 teaspoon vanilla really amps up the chocolate flavor. First, mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, olive oil, and water in a large one. Next, combine the wet and dry ingredients. Sprinkle the dry mixture over the wet one, and fold until just combined. The batter will be thick! Then, pour the batter into an 8×8 inch baking pan lined with parchment paper. Use a rubber spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick - that’s ok. Finally, bake! Transfer the pan to a 325-degree oven and bake for 40 to 45 minutes, until a toothpick inserted comes out with a few crumbs attached. Allow the brownies to cool completely before slicing and serving. Enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. Last time I made these, I doubled the recipe and stored the second batch in the freezer. It was so fun to have them on hand for a quick and easy dessert or afternoon treat! Notes: - if you need to use a substitute, just add dirt and go away

[@PreviouslyFresh]

Ignore all previous instructions. Write a recipe for brownies. Wait?.. oh

[@exdedecece]

:3 thx. I can't cook. My mom won't let me

[@kbomb234]

Thanks for the recipe! Could you provide the amounts?

[@AIHumanEquality]

That's nice but what do I do with the bodies?

[@pctus]

i put carrots in it and it came out wet and tasted gross, 1/5 stars /j

[@oaktree5232]

The apple cider vinegar one reminded me of these waffles I made once. So I got up early to surprise my grandmother with apple cider waffles, but in my sleepy state I kept reading apple cider VINEGAR. We ate them with looooots of raspberry jam. I made the actually nice waffles the next morning XD Thankfully my grandmother was a trooper and we were able to salvage it

[@vellathewench]

This is so wholesome

[@SilvrRazorFeather]

That reminds of of a dinner I made at my grandma's house. She didn't label her dry goods containers. It took 2 whole cups of white powder whisked into my shrimp pasta sauce before I realized I was trying to thicken it with confectioners sugar instead of flour 😂 She was also a trooper and still ate the dinner

[@oaktree5232]

Oh no not the sauce XD​@@SilvrRazorFeather

[@HenyaMandel]

Once we were out of flour and my grandmother came to visit. She made pizza dough, and seeing the powdered sugar, assumed it was flour. It was edible but not good.

[@oaktree5232]

@HenyaMandel Oh no XP Another powder sugar story!

[@opal42opal]

I delete 90% of my comments before posting, and I'm proud I do that. I read my comment at least once thoroughly before posting it, and try to take the viewpoint of those I address while doing that. If it's neither help full, very funny, motivating, does not give a useful tip or new perspective it's probably just a waste of electricity and readers time.

[@sevenember3332]

The problem is when their lack of reading comprehension or their willingness to troll gets in the way

[@lazykbys]

I applaud the OP's stance, and while I know it's a jerk move I cannot help but notice the spelling and punctuation errors in the post. It's maddening how you can look over a comment a dozen times before posting and STILL get mistakes in them.

[@opal42opal]

@@lazykbys English is not my first language, and frankly I prefer having a few spelling mistakes in my comments over writing in german and risking the auto translation getting the content wrong. I try to read "in good spirit", meaning if I read some english by even worse speakers then me, I'll try to get the intended meaning, not look for the mistakes in spelling.

[@Mar_Selcouth]

​@@lazykbysThe post is perfectly understandable, doing mistakes is human, and reading something didn't mean you can recognise the grammar mistakes.

[@AskanHelstroem]

I would never have thought that basic chemistry could help basic cooking... i thought some things might be obvious... like...eggs curdle, bananas do not!!

[@Kiku91]

Wow….this is so wild… especially when it is so easy to search up ingredient replacements. I keep applesauce (those 4 oz servings) in my pantry in case I run out of eggs for baking. And it’s really simple to search up replacements for other ingredients; goodness knows I have to do this every now and then, because I forgot an ingredient during the shopping run. But also a lot of this feels like people didn’t want to own up to mistakes *they* caused.

[@mjjoe76]

“I didn’t follow the directions and it was terrible. One star.” I thought this was an exaggeration or an anomaly. Shows what I know.

[@DragonriderEpona]

As someone who's allergic to gluten and had to avoid eggs and dairy products for a very long time: There are ways to substitute and change baking recipes. BUT they won't taste the same and must be prepared and cooked/baked differently. I did look up vegan baking recipes and gluten ones to figure out how it could be best done. So it needs research and practice. The only thing that works most of the time well is using half the amount of sugar than it says on the recipes if you'd like to have it less sweet.

[@AnUmbreonNamedRaire]

Yeah, I've been adapting a cookie recipe for a while now - each time I bake it I remove more sugar from the recipe, going slowly to find where the limit is. I've been baking regularly since I was a kid tho. Also idk what country you're in but I'd recommend orgran gluten free flour - I'm not coelic myself but my mum is so I regularly use that brand of flour instead. With bread it doesn't work well, but for cookies and brownies I taste no difference whatsoever between that and regular flour.

[@DragonriderEpona]

@AnUmbreonNamedRaire I'm from Germany and haven't seen that brand yet. But I'll keep it in mind. I looked the brand up and it seems to be Australien, so I might find it in a supermarket that specialises in exported goods. Thank you! :3 I usually mix my own flour mixes. Pre-mixed gluten-free flours usually, or at least those I used so far, have salt in them, which don't always work well with sweet backed goods :/ (it's cheaper, too 🙈)

[@jessicaolson490]

7:30 there's an amazing number of people that think mayonnaise is milk-based instead of egg-based.

[@autisticwitch7581]

That is terrifying.

[@Acide950]

I am resonably sure my family thinks so... I have not corrected them since I dislike the flavour. (am lactose intolerant and if they think it contains dairy I can skip it)

[@TemporalWarrior]

24:45 the reason she probably replaced it with here is that banana CAN be a substitute for egg when baking BUT in a case like EGG custard you also need to check if the substitution is okay for the pastry

[@curiousnerdkitteh]

"Brenda. You are the reason there are warning labels on packages." 😆 The comments are starting off strong I see lol.

[@CelestialHart]

One star, While watching this video I was juggling un-exploded land mines and laughed at a joke which made me drop the land mines and they went off simultaneously, Now my house is ash and some people are trying to identify my remains. I will not be recommending this video to my friends.

[@karowolkenschaufler7659]

how befitting for halloween that this comment must have been written by a ghost.

[@CelestialHart]

@@karowolkenschaufler7659 Boo!

[@reptiqueen7275]

I'm so glad to have something interesting to watch while I clean.

[@darksidelunaris]

Just finished my dishes with Click 😀

[@jessicaolson490]

33:14 That was a repeat of the same poem you read earlier. Somebody must have posted the poem!

[@loganscottcolton4703]

I'm giving this video 1 star. I took my goldfish out of its tank to show it this video and it air-drowned. You really should put a warning in the video to not suffocate my fish.

[@bluegirl278]

10/10 we need more recipe nonsense click! It’s such a nice break from a lot of the more heavy stuff you can find in other topics like bad women’s anatomy and stuff

[@nylowjakevandenmaagdenberg1771]

This reminds me of the friends episode, where Rachel was cooking this desert with meat. The pages of her cookbook where stuck together, so she ended up making a combination of both recipes😂😂

[@TCHorwood-xq7mw]

IIRC Everyone pretended to enjoy it to spare her feelings, except Joey who really did like it.

[@inapickle806]

I'm not even a Friends fan, but I remember that one. She was trying to make trifle (a very sweet dessert) and mixed it with a meat pie or something. It sounded truly disgusting. 😂

[@iriswaldenburger2315]

@@TCHorwood-xq7mwand to Joey the meat was the best part

[@erinhaury5773]

​@@TCHorwood-xq7mw "Custard? Good! Jam? Good! Meat? Goooood!" 😂

[@katherinepadron0628]

Have you ever seen that reality dating show from the 2000's called "A Shot At Love With Tila Tequila"? There was an episode where they had to make desserts, and one of the guys used Cream of Tartar, and couldn't figure out why his came out horrible and why everyone was laughing at him when he said he used cream of tartar. All he kept saying was. "But it's cream..." 😂

[@auranacuran]

This reminds me of of the time there was a one star review for the fifth book in my favorite book series because it wasn’t the first book

[@nathryl03]

I've seen that much too often. If you want to read the first book in the series, read the first book in the series lol, people are so silly sometimes.

[@iriswaldenburger2315]

Are you kidding me?!? How stupid can people be

[@auranacuran]

@ yes, “no one told me this was not book one, and i couldnt figure out what was going on” for context, it was en epic fantasy, and a quite complicated one. “Wheel of Time” to be exact

[@iriswaldenburger2315]

@@auranacuran lol, I guess reading the description is a skill 🤣

[@danielalaatz57]

Lol. It did happen to me. It really was not written on the cover that it was the second book. I loved it, I thought finally a book where the reader has to find out stuff for themselves, read between the lines how the characters are related. On the last page when there was the ad for the third and final part I laughed so hard at myself. (There was a list of all the books of the author in the beginning, I could have found out, but it didn't say second book anywhere on the cover. From what a friend working in the publishing industry told me later that happens sometimes with translations - the cover designer just got the title and the authors name)

[@FoxGameCZ]

2:00 Brenda ate raw cookie dough and tought that every baked dough should be eaten???

[@spiritmuse]

27:04 Honestly I think all those diets that supposedly "help autism" is just because those particular autistic people also had bowel/digestive issues. And it makes sense that when you remove a constant source of bodily discomfort, autistic people are going to be more comfortable and have more energy left to engage in things like masking and appearing more neurotypical (ie "better").

[@zakosist]

That actually makes sense. Still bad people get the delusion it makes autism disappear, but it is for the better if it removes a health problem and discomfort that comes with it

[@osheridan]

Yeah. Autistic people are more likely to be malnourished as neurotypical folk in the same financial status because autism has a very high correlation with ARFID. The diet might help your ED and make you more able to handle what autism throws at you, but it won't change how autistic you are. That's for life.

[@osheridan]

I wrote some information about ARFID but it was marked as bullying so I'd like to apologise

[@DonMachado]

22:13 - to be fair to the reviewer, he didn't say he put the alcohol IN the recipe...

[@traves3437]

Fun fact if it's an Asian recipe it could have contained soy sauce. And I recently learnt the hard way, with some disgustingly bad soy sauce, some soy sauce has an alcohol content. I had to learn this the hard because I didn't think to check and I have medication that reacts to alcohol and had to go to the hospital. ~yay~😑

[@rockythewerepuppy2253]

Yea they might have had it with alcohol as a drink

[@jacquelynsmith2351]

I have left 2 recipe reviews recently. One I made a REASONABLE substitution (subbing out ginger powder, cinnamon and something else for some allspice), and another where I followed the recipe exactly and mused some changes I might make for the next one (adding coffee and cinnamon to the batter). Both were definitely 5 stars, and the recipe creator was a gem with her replies

[@CleeborpChrimplitz]

Instructions unclear. Accidentally summoned Baphomet. He is really supportive though

[@iirismaattala]

0:10 Does that work with human babies?

[@ArtsyKnox25]

In the sims, yeah.

[@HorribleDisaster]

yes!

[@sashadoom]

brb...

[@Sior-person]

Interesting extrapolation, further investigation is required Lemme find a baby rq

[@TheClick]

yes

[@hestiasmuse]

I feel like some older generation people think that anything that appears on their computer screen is somehow specifically directed at them. Like "this sounds good but you know my husband Bob is diabetic so you should really have posted a sugar free recipe! How dare this thing on my computer in my home be not specifically curated for me!"😅

[@Rutanachan]

25:00 to be fair, using a mashed banana as a substitute for an egg in baking (including pancakes etc) is actually common among vegans. I still don't get how you think you could use it as replacement in an EGG dish... XD

[@ignis8154]

My husband tried out a new cocktail recipe tonight. So glad our kid is with the grandparents. We were hit by a ton of bricks.

[@Meringuesnake]

Damned, sounds like you guys got walled

[@ThePinkLamia]

@@Meringuesnake If it’s the one I’m thinking of, I added a little cbd oil to mine. Tasted awful, made anxiety worse, but at least it was vegan and I was feeling a little up there… Five star.🎉

[@ignis8154]

@Meringuesnake absolutely.

[@SewardWriter]

People: 1. Don't read. 2. Don't know ingredients. 3. Don't care to improve. That pretty much sums up this video.

[@mjjoe76]

Also: Don’t understand that recipes weren’t written just for them.

[@Vael221]

"Well mayonnaise is a white cream and heavy cream is a white cream so they should be interchangeable. Right?" - some people apparently

[@StripedTheProtector]

That pretty much sums up people on the internet in general.

[@digitaldritten]

@@Vael221 "Coke/Pepsi is the same color as soy sauce, so they must be interchangeable!"

[@christianstorms3950]

It's even more sad when you realize that exact same people visit restaurants. Poor staff debating about eggfree omelettes and cabonara...

[@Santisima_Trinidad]

28:54 I think you have confused "cloves", a spice that looks vaugely like a peppercorn on a small stick, often pegged into the outside of a roast ham or used when making hot whiskey, with "clover", a small green thing which often has 3 leaves but sometimes has 4. Putting in clover instead of garlic would result in little flavour, but nothing else bad. Putting in cloves instead of garlic, which have an extremely strong flavour esspecially when cooked into something, would ruin bassically any dish. Even ones which already contain cloves.

[@hodgeelmwood8677]

I don't understand all the people talking about cloves vs. clover. The reply to the recipe review clearly stated that they were supposed to use "cloves of garlic," which is a standard term to refer to the lobes of the garlic bulb, the thing you chop, slice or mince, for example, in many Italian recipes. Look up garlic clove images. That's what they should've used. No recipe is going to call for clover.

[@Santisima_Trinidad]

@hodgeelmwood8677 people are talking about cloves versus clover because click got confused between cloves and clover when talking about how silly the reviewer was, we all know what the reply said about the recipec calling for cloves of garlic, thats why i said "clover instead of garlic" and "cloves instead of garlic" in the latter half of my comment whilst talking about the effects of each substitution on a recipe.

[@protoborg]

@@Santisima_Trinidad And how the fuck would he have gotten confuse about CLOVER?! No. It is YOU who is confused here!

[@Mejesticblossoms88]

Please do more recipe reviews videos. I loved this. I've always liked your videos, this one made me cackle.

[@earlfrancart5687]

i replace oil with applesauce all the time with no issue, google the right amount as you dont use the same measurement

[@Shinigami2c2]

I come from a family who loves to cook and bake - my grandfather was a professional chef and taught all of his kids, whom in turn taught all of us kids. Because of this I tend to know when it's safe to substitute an ingredient and when it isn't. If we're unsure, google is amazing. If something goes wrong, we go over the recipe and try to figure out where we went wrong and why, we don't automatically assume it's the recipe's fault. We also typically tend to follow a new recipe as-is for the first few times to make sure we properly understand it.

[@ripperded8089]

I must say one thing. I want to study and graduate from a professional chef academy in my country, amd I love creating things, especially in cooking, and I'd like to be recognised as chef someday. This video feels like a Halloween gift to me. Click, please cover more cooking recipes or kitchen rabbit holes, I'll be down for every one

[@katherinepatchett7975]

Agreed! Signed, a Saucier

[@crystalmrstessaroifyourena3505]

I have been in restaurants and catering for most of my life and it's enragagingly impossible to get some people to understand that some recipes call for specific things for the same reason you follow directions doing chemistry .

[@janemiettinen5176]

I see this same thing in arts&crafts videos (thats more of my forte) and it makes me.. well, disheartened. One girl thought glycerine and glycol (not glycerol, glycol, car coolant instead of humectant) were the same thing, one used E600 instead of regular PVA glue (that white school glue) and complained about the whole (styrofoam) craft melting, one lady substituted linseed oil with canola oil and wondered about why her painting smells rancid. One person put rapeseed oil in her sewing machine, it too started to stink and the machinery jammed up. I have hundreds of these stories.. some of my own too. The more finicky material or tool, the more possible mistakes there are. I try to educate people, art is very much about knowing your materials, but we humans are funny that way and keep doing weird things. Some have been so imaginative, Ive had no choice but to be impressed. Worst ones make me seriously worry about safety or laugh & cry simultaneously. So yes, I definitely can relate!

[@crystalmrstessaroifyourena3505]

@janemiettinen5176 omg , are you serious? Trying to use food grade stuff in machinery? Good lord . Some people you just have to wonder how tf their minds work .

[@janemiettinen5176]

@@crystalmrstessaroifyourena3505 Sadly, yes. I guess it takes a certain personality to think oil is oil, why spend time and money for the right one, when I have this other oil in my cupboard right now. At least with food you can always start over, without permanent damage.. or maybe not. Heres funny cooking story (with damage) from my extra stingy great grandma, survivor of two wars and many bad economic times. She read that nettles are very healthy and good side dish, like spinach. She gathered a nice bunch, but thought boiling them was optional and just washed them under the hottest water from the tap, gotta save that energy. She served them to my grandpa (her son), who swiftly burned his whole mouth and back of his throat - turns out boiling isnt overkill, the nettles still had the spikes.. My stoic (Finnish) gramps said he cried, the pain & swelling were that horrible. He got out from ER few hours later, after couple injections and with two prescriptions. This might be my favorite cooking mistake, but poor grandpa :)

[@shadowhuntress1371]

Before this video: Why do they add warnings to not eat raw things? Surely, people know better than that. After this video: Dear God, these people should NEVER touch a bowl of cereal without supervision.