Stuffed Rolled Steak - Retro Recipe Review - brutalfoods

Ian tries to make something actually edible on this episode of brutalfoods: History Kitchen!
Sponsored by MVMT: www.mvmt.com/brutalmoose :: Code for $15 off: brutalmoose
This isn't really a tutorial, since I only kind of know what I'm doing. If you'd like to make this recipe at home, I'd recommend picking up the cook book here: www.amazon.com/Betty-Crockers...
Check out some more of my tasty cuisine reviews: • brutalfoods
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[@brutalmoose]

Hey guys, just so you know: I didn't add that water into a pot of hot oil, it was just kind of a bad edit. I drained everything when I took the pot off the stove and it still gave me a good ol' spook. Please be careful any time you're cooking on a stove, because cooking is terrifying. Also if you'd like to make it at home, here's where you can get the cook book I used! www.amazon.com/Betty-Crockers-International-Cookbook-Crocker/dp/0394504534

[@itsmelindseyg]

I believed in you Ian.

[@robertdavis-powell7664]

You're underappreciated. You need moar soobs

[@braxzit2877]

Jeremy will be remembered

[@man-man-man-man]

I can just sit here and watch your videos. It'll give me enough laughs until the video is over. Then I go back to being depressed again. 10/10

[@bloodmuzzle]

brutalmoose You're not Ian! You're NAI!

[@YadonTheCat]

"1 medium onion" it says, as Ian grabs the biggest onion I've ever seen

[@dadsfreetimeclassicgaming1220]

Doom2Guy lol no shit!!! Freakin softball sized. I was thinking ian must be a tiny man and it was medium.

[@sweetasbloodredjam]

OH GOD YES! That carrot also was about twice the usual length.

[@diablokidfan6983]

That onion looked tiny

[@Screamingmanta]

Ian is too hardcore for sissy onions.

[@T0XiiCKiTTEN]

As someone who works with produce it was a pretty average sized onion.

[@whereandbackagain7059]

Gotta give the guy credit- it takes guts to make a cooking show when you don't know how to boil an egg.

[@nessamillikan6247]

Hey, in the end, somehow that egg got boiled, and he somehow did a great job. That's all that really matters.

[@dawakat08]

Ian is just like the rest of us 30 somethings lol, except he's willing to record things for us

[@flashbackfrank8781]

​@@dawakat08speak for yourself. Plenty of us had younger siblings, or ourselves to cook for. Not everyone was or is a sheltered manchild 😂

[@Samuel_Morchin]

I saw my life flash before my eyes when he was cutting up that jalapeño

[@csvega]

I love it. His content is my favorite source of dopamine 😊 I wish he uploaded more often rather than streaming kids games

[@ControlAllDa1337]

Chef's tip: cutting a carrot lengthwise is much easier if you don't have the world's longest carrot

[@bobmcguffin5706]

If you do, cut it width ways a few times

[@FylixAerou]

I come back to this video just for _this_ comment. 🤣

[@RANDOMRAE13]

"we succeeded. We all... Together. All of us. Even though I did everything, we all did it together.... Somehow." Sounds like every college group project

[@samuelG009]

Lol

[@timothygrayson8898]

somehow... palpatine returned

[@aswiftshift5229]

Pain

[@captaincook420]

I scrolled onto this right when he said that

[@andymcp4752]

The video isnt even over and i can already hear myself saying "chorped" and laughing to myself while no one else thinks its funny

[@dominikwusa3570]

Andy Mcp I know that feeling so well =)

[@supajasiu]

Yous gotsa Chorp its with da Spurk

[@IkesDaddelbox]

Same scenario here with "miluk."

[@aneurysm6920]

Dominik Wusa same here lmao

[@thewolfhowlersyt5024]

Not alone

[@SilverflameYoshi83]

We all knew that was a fake Brutalmoose. The real one has huge muscles.

[@glorifiedflour9738]

Hmm ok

[@CrystalFlames]

Is this like the filthy frank lore

[@SparksGuy]

Solyn Cassia more of a government secret if anything

[@farenhaid13421]

That is not brotalmoose, you clearly are talking abount HUNGRY MAN.

[@just_radiical3695]

Yeah, we all know the real Ian is still somehow trapped in the televoid.

[@AlexMint]

To answer your question about Veggietales, yes they do eat. In one episode, a small asparagus child eats an apple pie.

[@MabuseXX]

Cannibalism.....

[@diskmastermoo5567]

They eat the baby

[@LoZandCoDfan]

The Silly Songs With Larry Cheeseburger song has lettuce on it too, not sure if there's any other veggie toppings on it.

[@CrazyPangolinLady]

Maybe sentient vegetables are far enough evolved from non sentient foods. Like vegetables are a group like mammal, and it’s ok for humans to eat other mammals.

[@jessiethegod938]

MabuseXX technically no because apple is fruit and the asparagus child is a vegetable

[@Fragger-1]

Almost 6 years later, and I'm still impressed that he didn't fully know how to properly hard-boil an egg, and the egg comes out basically perfect. It's not underdone, and it's not overcooked. Usually the yolk doesn't quite fully cook if it's underdone, or if it's over done, there's usually grey areas around the yolk. His had neither. His skill/luck being almost immediately followed up by questionable decisions is peak Ian. This series is wonderful

[@dimitripia5156]

"How do you hard-boil an egg? I'm assuming you boil it." -Brutalmoose, 2017

[@chunguslover]

Yes yep that is a thing he said in the video

[@DeadHandtheSurvivor]

@@chunguslover N'aw. I don't believe you.

[@chunguslover]

@@DeadHandtheSurvivor alright redditor, you have just activated my frickin epic bruh moment.

[@DeadHandtheSurvivor]

@@chunguslover I don't use Reddit but k.

[@labenvenci1584]

@@DeadHandtheSurvivor 1:57

[@thisisstupidplsrevert]

"Is that too much?" *Pours more* "Is THAT too much?"

[@salmonmuncher9603]

*pours more Pot starts to overflow* “Is THAT TOO much?”

[@SakuraAvalon]

*Pours more until the floor is covered* "IS THAT TOO MUCH?!"

[@UnfinishedCombStudios]

@@SakuraAvalon Floods the house, *IS THAT TOO MUCH??*

[@UnfinishedCombStudios]

Covers Earth, *IS THAT TOO MUCH??*

[@soisoi9819]

@@UnfinishedCombStudios fills the universe *IS THAT TOO MUCH?*

[@DougSalad]

I was really hoping when it came time to roll it that you'd be like "now, I couldn't find any butcher's twine in the lunchmeat section, but they did have a couple packages of shoelaces on sale."

[@pineapple7024]

“Can’t have too much garlic, unless you have too much garlic” Like him or hate him, he is spitting straight facts

[@endlesswanderer1753]

I know there are some evil assholes out there, but how can anyone hate Ian?

[@aalamahmad25]

@@endlesswanderer1753 I hate him, why you gotta be so rude?

[@whytfdoesnooneloveme]

@@aalamahmad25 not surprised, anime pfp

[@crimsondynamo615]

Wario would tell you there never is such a thing as enough

[@willisverynice]

Hard to have too much garlic flavor when you use a jar of pre chopped garlic lol

[@daemondan666]

"How's my technique, professionals?" God awful. but I loved it.

[@TheChefBoo]

@don't matter like those videos of a lawyer picking apart scenes involving a trial?

[@gramplegust5115]

I realized how truly special this channel has become when I saw the part where you green-screened the onion slices on the cutting board. That's some seriously *innovative* editing.

[@mycatis4257]

Grample Gust I remember you from acestars channel years back dude!

[@cermet3481]

Mycatis42 *I ship it*

[@javierr.castillo1101]

Grample Gust ChoRpped

[@wizard4618]

Am I the only one that pictures the face on the profile pic, narrating the comment with the most herp-derp voice?

[@FormerRuling]

To explain some things 7 months late: The breadcrumbs are to soak up moisture and bind the filling together as all those veggies give off hella water when cooked. Vinegar would have helped. You buy a probe thermometer to test doneness of meat.

[@treetree117]

Anthony Landrum I appreciate the use of the word hella

[@pyrotas]

That moisture is gonna stay inside nonetheless, so.

[@FreedFenrir]

The breadcrumbs are allso a filler, both in the sense of hunger filler and in filling the gaps of the stuffing.

[@Astorath_the_Grim]

It's beef so you can go by eye.

[@gamermanh]

@@Astorath_the_Grim or feel. Or just guess randomly it's honestly probably fine

[@kaemincha]

Ian is like... a pretend good cook. Like he has the materials, the ingredients, the ambition, but he just doesn't know how to cook really lol

[@pedrofellipe8028]

He's the embodiment of the phrase: "What is he doing? His best". And I appreciate that.

[@IkesDaddelbox]

He's completely moved away from frozen and prepared foods over the years and started cooking for himself. I don't think these videos are accurate to his cooking skills anymore. I believe that's why he stopped making these and returned to just reviewing products. Watching him cook might not be as funny anymore, because he seems pretty competent in the kitchen now.

[@furryboi2108]

Yes that kinda shows when he says how do you hard boil an egg?

[@BulyssesBwachowski]

All of these comments are deranged. Ian is a humble home cook like 99% of people, and the food he makes (even when he doesn’t know how to boil an egg, seven years ago) looks pretty tasty and you’d be grateful to have it prepared and served to you. The internet is turning everyone (I thought it was just teenagers but I’m worried it’s full on, grown adults now as well) into goober wannabe NYT critics spamming laugh emojis at an almost decade old video of a man making a funny cooking video. Man y’all are losers.

[@nerdyknowledge6434]

"How do you hardboil an egg?" oh no

[@MabuseXX]

“How do you peel an egg?”.......he sounds like my daughter;)

[@CriticalNobody]

Ian: "How do you hardboil an egg?" Me: "Oh, this'll be goooooood"

[@CanuckGod]

And yet somehow, the whole thing ended up edible.

[@superquantumunitintelproce5222]

Critical Nobody "is this what carrots look like?"

[@golden-sun]

is this how you peel an egg how do you peel an egg

[@GigawingsVideo]

If I'm there I'll just jump out of the window screaming.

[@mr_Mmph]

Every time I rewatch this video, I'm mildly freaked out by the length of that carrot..

[@cyanmanthegreat6423]

Julian Daugaard that’s what she said

[@alegria1813]

I'm really scared of that carrot

[@Kayso789]

@@alegria1813 Mozambique here?

[@TheTheninjagummybear]

@@cyanmanthegreat6423, Come, now. She'd never say that to you.

[@cyanmanthegreat6423]

@@TheTheninjagummybear you'd be surprised at how low standards are nowadays

[@MoeChicken]

So I decided to give this recipe a shot tonight, only to realize about halfway through that I don't think he ever mentioned what temperature to heat the oven to (at least I never saw it). So I had to guess. I tried 325 for an hour, and it came out just fine.

[@aaronschwartz1477]

Thank you so much, ran into the same problem tonight, I'll try 325 for an hour!

[@arthurjeannin3357]

@@aaronschwartz1477 So how was it??

[@aaronschwartz1477]

@@arthurjeannin3357 Turned out perfect!

[@chickenman1801]

Well done steak 😿

[@TheTheninjagummybear]

@Lynx, I don't want a tapeworm.

[@HauntedDreamz1]

You should have said, "And now to put Jeremy in theremy."

[@brutalmoose]

Man, EVERY time I watched that clip while editing I smacked myself for not saying that. It would have been perfect.

[@garrettlee9511]

Well I'm eggxited for the next video

[@karnivorevolpe5344]

Im so glad im not the only one who thought this! I literally scoured the comments to make sure SOMEONE caught it XD

[@RJTheHero8]

The Vinegar was to add acidity to the meat. If I'm correct you could've also used lemon juice as a substitute. Also, the other reason as to why the meat was dry is that you needed to baste it every so often. Let the entirety of the meat soak in those delicious juices. Great video, Ian! :D

[@antonioussykas4140]

Balsalmic vinegar plus a hammer works. Smash that meat into a pulp and cover it in vinegar. Can't go wrong. Like, I would never just cook dry meat. Its gotta take a good long acid bath well before prep to really break down. If the recipe just said "Add vinegar" at the end, it was a bad recipe. Who does that. Honestly now?

[@Psera]

RJTheHero It doesn’t help that he reduced the amount of food but not the cooking time.

[@RJTheHero8]

Psera Nice find. I completely forgot about that. :)

[@enemyv]

Basting doesn't do that. It flavours the surface of the meat but it doesn't prevent it from drying out, as heat causes the muscle fibers to contract, it'll push the juices out of the meat regardless of what's on the outside (same reason the meat in an overcooked stew gets dry even though it's surrounded by fluid). It's just too overcooked.

[@OsirisYeen]

I didn't know that because all I know how to cook is a grilled cheese sandwich.

[@the_burger]

The look on Ian's face after he breaks the carrot gets me every time

[@maryuniverse4288]

Ian being super proud of his strange looking loaf of meat and veg. So wholesome

[@silverkobold6746]

Anyone else laugh a bit too hard when he accidentally broke the carrot in half from fucking around? lol

[@brutalmoose]

I hope you enjoy this food video, I had a lot of fun making it! Next up is a game video, hopefully! Edit: Thanks for all of the cooking advice in the comments, everyone! I'll try to show some improvement in my next cooking video!

[@DOOMSLAYA99]

well thx brutal Ill prob use this for thxgivin

[@ssbbdudes]

Thanks, Ian

[@ItzCorinne]

Yeah I love these videos! They're a fun change and I really enjoy them. Would you be willing to try any vegan/vegetarian recipes for your veggie fans too? :)

[@augustwest5356]

brutalmoose you are developing a very distinct style of comedy and it's definitely working for you. It doesn't matter what you are reviewing, it always cracks me up. Over time you've become my favorite KZbinr. Your sound effects are awesome. Half the time I'm too busy laughing at the goofy sounds and I miss the jokes.

[@eviljujuguy801]

Im seriously making this tonight. It looks gooooood.

[@xapuski]

"Not an imposter!" GET OUT OF MY HEAD GET OUT GET OUT GET OOUUUUUUUUUT

[@lostuser6410]

“I’m not an imposter” I can’t escape among us

[@Loogia]

get out of my head get out of my head get out of my head get out of my head

[@portal2kid]

that’s all that kids think about, just among us, it’s not even an original game, it’s literally digital mafia, it’s trouble in terrorist town, it’s a whodunnit, and it’s not original

[@gamer-ul9fl]

amogus

[@thevetolinist8462]

@@portal2kid ok

[@southparkfirefly]

@@portal2kid Yes it's annoying seeing it everywhere but it'll fade, it's the new Undertale/Fnaf/ect so just let the kids have fun.

[@kesitepe]

Alright, I cracked up at "one fuckton of chorped onions"

[@sweetiesgetmoney]

It's a little-known fact, but Ians actually LOVE tomatoes.

[@KrakenTheKode]

clannkelly I am an Ian who dislikes tomato, hopefully this doesn't damage your philosophy too badly.

[@charlie_mario6292]

I’ve been staring at this comment for ten minutes analyzing it

[@katelynsakurasystem1811]

I meannn I dont but my new name is kate

[@cheezburgrproduction]

"hows my technique" right after i just out loud say to myself 'who cuts an onion like that'

[@glitchvomit]

God, I pray every day for the comeback of History Kitchen.

[@jofes4]

In veggie tales Larry specifically says "Pizza angel please come to me, TOMATO sauce and cheese so gooey" How do you feel about that?

[@metaluzaki1534]

adsfasdf dfadfasdfa is that considered cannilbalism?

[@TheSpoonyFox]

Only if he's a tomato

[@MissJukeBox8]

In a VeggieTales christmas album, Junior Asparagus says that he's a vegetarian. Nobody questions this. There is some dark undertones to the VeggieTales universe.

[@azazeltheundyingdamienkali5700]

+The Isaac Munger Show - Maybe not. Maybe there’s a difference between talking vegetables and non-talking vegetables in that universe-one is people, the other is food. Of course, I’m just spitballing here-I don’t know the ethicality behind eating a nonsentiant, nonliving version of yourself.

[@fivefoxesinatrenchcoat1744]

The Isaac Munger Show Speaking of plants eating other plants, I remember after the Daisy boss fight in Rayman Origins, when he's free from the curse he says that he's a vegan. A flower eating plants... I obviously thought way too hard about that.

[@emmijadeshow]

Ian. Ian I collect vintage cookbooks and I have that one. I didn't know other people spoke my flavor of weird.

[@volt392]

I can watch these cooking videos over and over, but when he eats something soft and squishy and then followed by a crispy crunch sound will always get a good laugh out of me

[@wheelz-2997]

"Why do I have two forks?" Was way funnier than it should have been.

[@Shotgunminister]

It's hard to explain, but there's something about your editing style that I love

[@Tyler-sy7jo]

The professionalism and attention to detail of the editing contrasting Ian's unprofessional acting style?

[@8bits59]

It's like a structured YTP but entertaining

[@pushinguproses]

I would eat this. This is a solid upgrade from the MayoNanna. Good jeeeeeoooooorrrb!

[@tintillor]

You should check for recipes of the Argentinian Matambre, they have perfected the recipe.

[@Joe_Yacketori]

Coach Z?

[@JoJoTheOtter]

When is the wedding?

[@thegreatcanadianlumberjack5307]

It’s also Rolladan I’m pretty sure and it’s very good I made it in cooking class in grade 9

[@zerobatsu]

CHORPED!!!!

[@FantomLightning]

Ian: Chorped. Me: Mootalbruse.

[@FeduMedu]

Im from Argentina, and "Matambre" its like a "cold meat" you eat in a sandwich with cheese and other stuff. Its the most common way to eat it After that, we make it with different meats, as chicken or pork. I hope is ussefull that info c:

[@apriljones1013]

That sounds filling and delicious!

[@Emerald_Raven08]

What animal is it made from?

[@Emerald_Raven08]

Like cow or lamb or something else?

[@detodounpoco284]

Holy shit, a matambre? Never thought I'll see Moose eat a dish from my country, cool.

[@VampiricVik]

The recipe is so different from the one I make lol what was betty crocker on when she wrote this?

[@donovansingleton9096]

ᗪᗩᐯᗴ how did it turn out? Does it looks like it's supposed to?

[@OrQuattroIDK]

ᗪᗩᐯᗴ me neither

[@necrossx14]

I couldn't believe it either, the ingredients betty crocker suggests for it are kind of weird tbh

[@VampiricVik]

It pretty much /looks/ like it's supposed to, it's a different cut of meat though, also some of the filling ingredients are off. I'd suggest green bell pepper instead of the chilli pepper. Also it is supposed to be that dry, you always eat it with a side dish like a potato salad c: hope this helps

[@erikvilla6396]

Wasn't sure about this guy but he kept assuring me he was 100% real and now I feel safe

[@nicebloodbro]

the "chorped" thing has lived in my brain for the past, like, 2 years since i first saw this video

[@zexyartist2833]

"I definitely think we should call this episode of history kitchen Jeremy's Journey" Ian:*doesn't name the episode that*

[@forknifecapt.2410]

Well this video is going to get taken down, ian just beat his meat

[@Meepswonder]

Just lost monetization probably

[@someblackguywhowantstogetp1437]

I'm African American

[@everfluctuating]

its fine, he censored it

[@AtomicTheSniper]

Cosmic Dog in no nut November 😤

[@nordern1]

It's OK, it was just an imposter.

[@webpisser]

Trust me, that vinegar would've really helped out with the flavour and 1 hour and 10 mins is about the perfect time. My mom used to make that when I was a kid :D

[@aubreyh1930]

Is it good?

[@simiparthenopaeus7893]

My mom used to make them too. I actually forgot those existed. I’m gonna have to ask her to make one again.

[@heeheehoohooheeheehoohoo1329]

@@ericfieldman Okay Shigeru Miyamoto 😂

[@DarwinDerby]

"are there any egg puns left in existence that haven't been done before?" you missed the perfect one: "are there any egg puns left in EGGxistence" come on ian

[@kimjunsu237]

06:00 Ian was not the Imposter. 1 Imposter remaining. It was Jeremy

[@TheTheninjagummybear]

Does the crew win if the imposter gets eaten?

[@SpingotGoomer]

That was a huge ass carrot

[@dishpitfreak]

Gotta say, that carrot bit made my day.

[@Apoc2K]

Patreon Beggar The tapered tip.

[@Orpheus_Vault]

Then I will make a chorped-style show called charped.

[@impwolf]

Will you accept my upcoming show, Clarped

[@Audioworm]

I'd be honored to make a spinoff of that, Clorped

[@Audioworm]

:(

[@bennygokgoye3974]

My new cooking show: Succed

[@acydrayn73]

Dark Valoria mine will be known as shlicked

[@sna7l]

4:26 reminds me of the time when Gordon Ramsay broke his steak knife tip when flexing it on the table

[@Lybra1022]

"Are there any egg puns left in existence that haven't been done before?" I've got a couple ovum.

[@azazeltheundyingdamienkali5700]

I laughed way too much when you accidentally broke the carrot against your countertop.

[@austinlanier7141]

Damien Kalish i thought I was the only one

[@jillkeith2738]

Same here

[@ripleyandweeds1288]

that thing went FLYING

[@nothet]

Yes

[@atravis6]

That green pepper was a jalapeño. If you include the seeds it's pretty hot, so take out the seeds and membrane next time if you want to cut the spice. Carrots are easier to cut lengthwise with a bigger knife and when you're not being super careful because you're cutting on your countertop (: And the breadcrumbs help gel the insides together for a more consistent filling. You did a great job! I agree that mushrooms would be an awesome addition.

[@twistedblondie4508]

Andrea when he pulled out the "green pepper" I laughed. I knew he was gonna have a spicy surprise at the end.

[@Rudevald]

Good and competent cooking advice. Up you go!

[@ryanrivard1450]

Haha, I was going to say the same thing about the Jalapeno. My mom's a chef and I clearly recall her telling me about the seeds and membrane. I saw him put the whole thing in and was like, "Oh no!" I want to show my mom this video and see what she says (and also hope she would want to try this sometime.)

[@iSaraSeantae]

That wasn't a jalapeno, it was an anaheim chili. They're spicy but have a really nice flavor.

[@thecatherd]

Dangit Ian now I'm gonna be saying "chorped" without meaning to for the rest of my life. I work in kitchens. Why.

[@pixiemoonglow9642]

How's all of the chorping going?

[@jinxmetwice420]

I want to make one and call it Ian, feels fitting after watching my namesteak getting all mashed

[@PBCollects]

Binging with Babish has met his match

[@zedpwner]

I WAS T H I N K I N G THAT

[@eggs3195]

Binging with Brutal

[@TheMaestroMMA]

dont forget yousuckatcooking

[@cofkavos]

You couldn't compare those two together. You could compare him with yousuckatcooking though

[@verse_4422]

Fun fact: Definitely keep the onions. They help tenderize the meat. :)

[@raccoonboi4225]

I'd rather beat my hard tough meat than use chopped onions on it

[@tacoa244]

Gwendolyn Stata also add a little salt, pepper, chilli powder, and garlic

[@PhyreI3ird]

Onyos*

[@hystericallover5989]

Raccoon Boi *chorped

[@davidbergmann8948]

Can onions even hold a hammer? 🔨⚒️🔨🛠️🔨

[@Grand_Admiral_Thrawn2630]

Found brutalmoose by accident a little less than a year ago and I keep watching more and more of his stuff, particularly his BrutalFoods stuff and his reviews of old PC games from my childhood cause those are jam packed with nostalgia. There’s just something about his personality and sense of humor that I find inexplicably magnetic. It’s weird, quirky, but also super relatable. I love the sound effects and edits too.

[@christrejoyes3542]

Ian is among us and he is the imposter

[@BugsyFoga]

These are slowly becoming my favorite videos from you.😁👌

[@PlonkapplePrequel]

This coment are grammr bad.

[@basil3663]

Wel,l you know what I think, mister McPineapple? Ithink you is grammar bad. Ha, got you!

[@Gggggg-qo6rv]

Nathaniel Foga a

[@jbonesrva9679]

I adore your food videos. They are simultaneously hilarious and relaxing

[@slothpendragon4360]

Man tbh your videos bring me so much joy I love the way you edit and the type of humor you have, thank you for your content we are blessed with your videos

[@zepewto901]

This really feels like a KZbin poop of someone else's normal cooking video

[@SHAWNJX]

Zepewto actually yes

[@BP7Productions]

Your chorpping skills are pretty darn good Ian, even for a big old vegetabully

[@fizalex6612]

You're one of the few channels I watch skippable ads for, loving these cooking videos glad you kept doing them.

[@L337Koala]

Really enjoyed this! Glad i found it two years after it was made.

[@Katyusha94]

I never would have imagined that the BrutalMoose I subbed to forever ago would turn out to be a pocket chef. Excellent.

[@samposlinski8079]

Oh! I finally realized your editing skills and humour remind me of old school Bill Nye. Of course, instead of only learning, we're also being traumatized. A+, more dis!

[@StillCountCrows]

Thank you! I could never put my finger on why Ian's vids always felt so familiar.

[@StarkMaximum]

My favorite part of Bill Nye's shows was when his face appeared on a pile of onions and said "chorped".

[@julienbelair6524]

thank you so much for your brutalfoods episodes. it reminds me so much of the summers me and my little brother used to spend home alone in high school. we had to make all our own meals, and we were such horrible cooks lol.

[@Shaymin0]

Wow this looks pretty good I love how versatile steak when cooking so in exited to see this dish. "How do you hard boil an egg" This is going to be a long episode.

[@zmanjace1364]

In my head: Oh, this should be fun! Ian: "How do you hard boil an egg?" In my head: ...... this should be.... fun... Also, buy a thermometer. That way you can see if it's done without cutting it in half. Beef temps out at 145, pork at 155, and chicken 165.

[@coffeemugentertainment3811]

Also I'm pretty sure that was a jalapeno not a green pepper.

[@rubbymcrubrub1369]

Zman Jace at least seems like he had a gay ol' time

[@FlameOfUdun96]

The return of budget Gordon Ramsay

[@burnum]

AKA BrutalFood

[@nawan4650]

Local man is everywhere i am on youtube

[@greenwaddledee1743]

Stop following me

[@thegradualreport]

Go home flame, you shouldn't be here aswell

[@851852093114208513]

That's one hell of a small budget

[@ginalillard-brace8094]

I absolutely LOVE your shows! I feel like we're learning together! Thank you so much!

[@delcidkidv250]

6:18 Tip: Never cut your meat where you chorp your vegetables. It's unsanitary.

[@englishatheart]

Or, ya know, just wash the cutting board between items? Or don't worry about it if you're cooking both items since any cross contamination will be killed when they're cooked.

[@suziebelle3738]

@@englishatheart meat and vegetables have different cooking temperatures. like... if you cook carrots to the same internal temperature as a steak (to kill the bacteria), youre gonna end up making your own charcoal. i guess the cross contam is fine if youre cooking them together all at once like in this recipe, but not if youre cooking them seperately for a dish.

[@Aledharris]

Bleeping your beating of the meat made me laugh a bit too much.

[@birdsarentreal9791]

These sound effects are just 👌🏻

[@toomuchglitters7254]

garl you misspelled "completely necessary"

[@v5in88]

Monica Nyan You misspelled "Girl" Nah jk carry on....... :)

[@hystericallover5989]

Madixon That pfp tho

[@mialogan3529]

2 years later and I'm still saying chorped every damn time I chop anything

[@spazerdazer8421]

Nice work on this video. Seriously, great jorb Ian.

[@sunnyapartmentroom2038]

God the sound effects remind me of watching that Bill Nye show.

[@Rammy_Latin]

@TOP CAT no

[@budrowconye4928]

narrator says something in a squeaky ass edited voice that’s sped up like “you sure about this bill?

[@redactedredacted8112]

@@budrowconye4928 I remember it being a deep voice

[@MrSpookersMcGeeThe1st]

This might sound silly, but I'd actually like a part 2 mini-episode where Ian redoes the recipe with his suggestions of potato, mushrooms, sans egg, and proper cooking time.

[@wjefoiafjalfkjadfjk7045]

He would really be Binging with Babish with very little experience then. It would be cool to see him come back to some of these once he gets more experience since he does seem to be improving.

[@ghostpotatoes]

sans egg sans egg

[@fireflights1977]

Also he should have added more bread crumbs to keep it from falling apart when cooking and took the seeds out of the green chile

[@chunguslover]

sans egg

[@loustandards2827]

How about a real god damn dutch oven if you say you even give a shit? Ah, that reads pretty mean, guys. Nvm.

[@harley9142]

"You cant have to much garlic unless you have to much garlic" - brutalmoose 2017

[@redthetvhead9299]

This man needs more attention. He’s been doing great vids and in every video there is amazing editing for a long time!

[@TastySnackies]

My heart stopped for a second when you dropped the water in that hot oil. Be more careful lol. As for when to tell meat is done, a good metric is to follow internal temperatures with a thermometer, but then again, steak is better the less well it's done. Not only that, but the vegetables probably would have retained some of their crunchier texture, bathe that thing in a brine and coat it with herbs & spices, you'd probably have the most badass Thanksgiving dinner entree ever.

[@williamronch]

TastySnackies Wow, someone who actually knows stuff, a rare sighting.

[@PilkScientist]

TastySnackies honestly, it seems like a good thing to make if you can't have turkey or whatever, instead of the stuff they put in just make it with turkey stuffing maybe

[@Jeldin486]

"This recipe calls for green chili peppers" Oh, nice "I don't know anything about chilis" Oh no "So today I got one of these, I'm not quite sure what is is" *holds up what appears to be a jalepeno pepper* OH NO

[@0mn0m8w31rdc4ndy]

Judgement0s bruh jalapeños aren’t even spicy

[@decameter]

it wasn't a jalepeno, it was a bigger milder chili the Poblano.

[@flannelpillowcase6475]

0mn0m8w31rdc4ndy plz take your epeen elsewhere

[@0mn0m8w31rdc4ndy]

flannel pillowcase lol what can t handle a little spice?

[@T0XiiCKiTTEN]

It was too light to be a Poblano. I believe it was an Anaheim.

[@pacecory1]

man, i've seen this a couple times over the years but still as good as the first time. For some reason these cooking episodes are just the best

[@aprete3528]

Ian is like the bob Ross of KZbin now and I love it so much. These videos are so god damn chill and I love it way too much

[@jhostmusic]

I love how this show is just basically "Hang Out With Ian While He Cooks Supper : The Show"

[@Yorviing]

Came for amazing Ian content Three minutes in and I am having philosophical thoughts about the ethics and society of Vegetales Gotta love Ian, man!

[@joofnb5040]

Have you ever wondered what these shows' people think about? Like, in Veggietales or Arthur, do they know about actual people? Do they know they aren't people, and this isn't normal? Do these shows have television, where they see a show about people, and they are like, "Wait humans don't exist." Or maybe they just think they are imaginary creatures? Actually, now that I think about it, how did they come to be intelligent beings, anyway? You can't just BECOME smart. Maybe there was a dark past in all of these shows, where nuclear mutations were conducted on food, or animals, or TOASTERS. This is all really deep, and these are based on shows as simple as living in a simple-ass town. And before you ask, no, I am not on drugs.

[@zionluke5407]

I love ian just follows the recipe to the T and gives an honest review about it 👌🏻 high quality content

[@MrMegaManFan]

I need that Ian x Coach Z show. CHORPED! 🔪

[@NegiWhite]

Hey man, I'm from Argentina. I just wanted you to know that the steak is supossed to be overdone, actually most people here like their steaks overdone. I know that americans usually eat half done, medium or something like that, but it's just a matter of taste. Also a little tip, use cheese for the filling, it's great if you like cheese.

[@helmaschine1885]

Negi White Well done stake is frowned upon in most of the rest of the world since it ruins the flavour and quality of high quality meat. Or so I've heard. I'm a fucking vegetarian so what do I know xD

[@leepoling4897]

Negi White well done is the only way I can eat it. If it’s any less it feels weird and has a raw ish texture

[@williamh8585]

Negi White since we’er sharing our steak temperatures I like my steak to moo when it gets to me. I’m from Texas so 🤷‍♂️

[@rrmedia3392]

Player Taurine us hispanics typically use cheap cuts of meats and over-season to compensate.

[@cidevant002]

I don't know about qualities compared with other places, but our argentine meat in our economy is pricey as fuck and we don't always over-season. It has always tasted good for me, so I assume that in our meat is good.

[@uglarinn2715]

Ian, you can find canned and diced Green Chiles in the mexican aisle of your grocery store, usually near salsa.

[@corbor]

The imposter storyline in this video is very Good Eats-esque. I love it

[@elspencicus7123]

Imposter jokes 3 years early

[@toadsicle1200]

Moosechilin star award winning chef.

[@OZdoesArt]

I gotta send you this horrifying jello salad recipe I found in one of my grandma's cookbooks, the picture alone will make you scream.

[@tina1641]

OZ does Art I'm sickened but curious.

[@satoshikong8852]

Imgur that shit, bro.

[@breewaldenwomanizerforlife9341]

WHERES THE JELLO, MAN

[@charlie_mario6292]

G

[@eveoftartarus2602]

Please tell me it wasn't made by Aunt Myrna.

[@FeralFlapjack]

These are a lot of fun, thank you

[@mysticsaintz7515]

That is literally a beef stew made into a roll with other ingredients

[@beepbeeplettuce5890]

Yea, and?