Sometimes a beautifully executed video

can make you come to the realization

that cooking is an art and sometimes it

makes you question the sanity of the

creator. Today we'll react and test out

a bunch of unusual recipes and figure

out together if they must be stopped.

The first recipe has to be bay. This guy

is either shoving raw egg, fish, or beef

in his mouth or deep frying anything

that he can find. There's no in between.

with a diet preference like a psychotic

patient. His previous career actually

required him to be beautiful.

>> Tell him what your last job was.

>> I'm a crumpy model.

>> And we definitely got to make the iconic

bay tartar. He's making a car over here.

Completely raw with a bunch of egg yolks

on top. Doesn't get more bayosi than

this. Okay. to make it as similar to a

bay as possible. He had what seems like

to be a really marbled expensive piece

of meat. So I went to Pyanos and I got

the A5 Miyazaki $100 per piece. So we

better not up. Eoli only exists on the

surface of beef. So we got to sear it

for 15 seconds to kill it.

In the video, Baoshi and Carl kind of

trimmed the outside and only kept the

inside raw part. I feel like if we do

that, there will be basically nothing

left. But we'll just trim it like this,

completely raw. But it looks kind of

good to make this sort of tartar. Some

sweet bean paste, goat jam, touch of soy

sauce, a little bit of sesame oil, clove

of garlic. Feel like every time I see

Bayashi on the internet, he's kind of

like rubbing raw meat. I guess all the

Japanese media that I consume share

stuff in common. This is when he has a

ton of egg yolk to kind of binds it

together, give that creaminess. But I

feel like the difference between

American eggs and Japanese eggs is the

difference between life and death. So,

we're going to skip that part. When we

tasted the beef earlier, the fattiness

is a little bit overwhelming, but with

the sauces, it actually balances out. I

do feel like we need to eat it with some

type of vegetable like he did with the

cucumber or on a piece of toast. No

wonder why Bayes is the number one food

YouTuber in the world.

Name is Olly Patterson and he is the

burrito monster. All his burritos are

incredibly convoluted but looks amazing.

I think he's simultaneously advancing

Mexican and British cuisine at the same

time. I was trying to find an easy

recipe for us to replicate, but he has

none. We're cooking this one right here

today. He's suving the pork belly skin

and then barbecue the pork or mac and

cheese instead of beans and rice,

wrapped it up with fresh peppers. This

is the craziest part. He did one of

those beef Wellington patterns on top

with the pork belly skin and used hot

oil to turn into kind of like a chicheró

crackling on top. This looks and

conceptually is absolutely insane and I

think he might be as well. Let me show

you some of his other videos. The trick

to making the perfect tur crack.

Honestly, the tastiest potluck selection

I've ever had. And her slicing open was

looking absolutely banging and red eyes

on the inside of these mini burritos,

but also to go on the dried dredge on

the outside of those burritos to deep

fry until crisp, tossing them in buffalo

sauce, wrapping 12 of those up with

seeds and cheese and seal into one even

bigger burrito. And do you like to see

used to make a crispy skirt around the

edge of dumplings and using egg as food

glue while it's hot? And if you really

do love burritos enough to make it to

this point in the video, then you also

love burritos enough to please

subscribe. But

>> instantly sold with this one. I'm

definitely a subscriber for life.

Couldn't find a whole piece of pork

belly. Also, we probably don't need

that. I don't really like pork. So lean,

evenly distributed.

These two pieces of skin. And as you

guys remember, my vacuum sealer is

broken. I'm going to have to do this

over the water.

Submerge it. The water pressure is going

to push the air out. Seal it up. We'll

add a piece of wheat at 155 for 24

hours. Now, to roast the pork, we'll

just rub barbecue seasoning, any type

you want. Throw into a 250° oven for 2

hours. Barbecue sauce, honey, or maple

syrup. Raise the oven temperature to

375. Put it back in for 30 minutes.

Orozo.

Such a weird name. Just call it rice at

this point. Reminds me of that Rick and

Morty scene. Glory to Goro. So in the

video he used cheddar and Swiss cheese,

but I mean got to go with the valvita.

That's the real mac and cheese. Some

gooer to give that sharpness.

Probably drink this poorly cooked rice.

Who came up with this stuff? Vita

porridge. Oh, let me give it a try.

That is great. Just like responsible

teenagers before prom night. It's time

to wrap it up. All we need is fire.

First layer with a little bit of pepper,

a brazed pork belly, green bell pepper.

My wrapping skill is not the best.

I always found it so surprising that

just plain tortilla with nothing after

you heat it up, it seals itself.

It is looking very humanistic. First

step is gray paws. Most of the fat

texture is kind of freaky. Now we have

to cut it into that classic beef

Wellington cover. I don't have uh one of

those cutters, so you guys going to have

to see me do some art here.

That was uh my little segment of trying

to be Michelangelo.

Okay. Lay it on top the burrito. Moment

of the magic.

Can't believe how great that worked.

The crosssection looks amazing,

dude.

It's so incredibly juicy. Some subtle

sweetness from the pork. Crunchy

aromatics from the pepper. Definitely

one of the best burritos I've ever had.

It doesn't even taste like Mexican

cuisine anymore. It tastes like the

future.

My favorite Amish dessert. Start with a

four a cup peanut butter, two cups

powdered sugar, and use a fork to make

crumbs. And three cups milk. 4 oz of

cool clip.

>> Honestly, it doesn't look that bad. It's

sugar, you know. My favorite part is

definitely the crumbs and the meat. You

know, nothing's quite peaceful looking

as the top of a undiged peanut butter

jar.

1/4 of a cup. I don't remember if this

is powdered sugar.

Two cups.

Come back.

Come back.

Long live the king.

It's one of the toughest days, the

darkest times, but we must be strong.

That's what the Ligma fork would have

wanted us.

Uh, so let's get back to making these

crumbs. Our crumbs are ready. Now we

make the batter. Half a bag of Jell-O

mix. Some of this milk. You know what

would be a great tool for this step?

To lick my fork. I've actually never had

cool whip. This is the perfect container

for soulfood. 4 oz of that. I don't know

how to mix

without a fork, man. First layer will be

these powdered sugar crumbs. Then we'll

fill that

little crumbs for decoration. This will

go into the fridge to settle for 2

hours. After an hour and a half in the

fridge, this is all settled. I'm always

a little bit skeptical of no baked

cheesecake, but I guess just like Zmpix,

a little bit of the chemicals will lower

a lot of the effort that you have to

expend in life. Probably like a peanut

butter pie.

It's not as heavy as I thought. It's

actually a little bit light and fluffy.

It's the Cool Whip really carrying the

weight here. And you know, we've been

sleeping on Midwest Cuisine. Besides the

dialogue, this recipe deserves an 8 out

of 10.

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>> If you want to triple the amount of

protein in your tofu, turn it into deli

meat.

>> So, we already know it's going to be a

vegan meat substitute cuz if I really

wanted to triple the amount of protein

tofu, I'll just have chicken breast. If

it wasn't researching for this video, I

would have forgotten Halib Burns. I

think she got famous back in co. That

was my freshman year, and my roommate

was so obsessed with her vlogs. It was

his dream to marry somebody like that.

But um is she single? Asking for a

friend. The base of the meat is pretty

much just a whole block of firm tofu.

She said vegetable paste. I'm assuming

Vegemite is a type of vegetable paste. I

love vegemite. I don't know why people

hate on it. It tastes like a forchon.

MSG is a vegan's best friend. Some

pepper. Olive oil. 3/4 of a cup of the

gluten flour. This is going to make sure

we have the enough protein amount to

assimilate meat.

You know, in the mixer, it actually

kneaded the dough a little bit for us.

Kind of warm. This feels so weird. It

feels just like a softer silicone. It

bounces back immediately like it took an

L last night. In the video, she rubbed

it all over with seasoning. I don't know

what kind of seasoning it is. So, we're

going to do some creole. Tie it up to

make it look like a deli meat.

All right.

Next step, we'll wrap it up nice and

tight. Drop it into a steamer. Time it

for an hour to an hour and a half.

Steaming hot.

But this is

what the hell.

This is

very, very bouncy. It's kind of fun.

Let's stop playing with our food. That

beef Wellington moment at a vegan

household. Got a cross-section. A

All right, we'll put these two cheeks

over here.

Is it ham? Is it spam? Is it turkey?

The flavor profile is very similar to a

piece of deli meat. like one of those

really processed ones like spam. But the

texture is almost like a really used

sponge. If I can't eat meat for the rest

of my life, I don't have this. I

wouldn't complain that much. I'll give

it a 7 and a half.

Pretty self-explanatory name. Scallion

coffee. It's a famous Chinese dish.

Apparently, this herb supposed to bring

out the flavor of the intense espresso.

Chop up scallion. Start muddling it to

get the aroma out.

A cup of milk. So far, not too bad. I've

had onion milk before, and it's pretty

much the basis of bashimal sauce for mac

and cheese.

Not going to lie, the layers looking

kind of good. Fresh scallion on top.

Give it a taste.

H. You know, it's not as awful as some

of the reactions I saw online. I think

the coffee is just way too strong. I can

barely taste the scallion. Like I said

earlier, I like onion milk. So, this is

pretty much similar to that. It's not

bad. Definitely not good. I wouldn't

have it again. But if I'm forced to

drink this, I wouldn't complain that

much.

>> Did you know that if you put three stale

loaves of bread in the blender?

>> A good old Sabros Tasty video. They

really are the new Buzzfeed Tasty for

the AI era. We've done many, many of the

recipes and they all turn out kind of

similar, like a mush. This one is sort

of like a hack to use up old bread. I'm

excited to test it out cuz these AI

recipes is either mindblowing or

absolutely horrifying.

A cup and a half of sugar, one cup of

water.

Once we mix it together, we'll just let

it caramelize on its own. We're not

quite there yet, but this is a perfect

time to make a tonu.

That's awesome.

Into our mold. Right now, it's super

hot. If you get burned by this, takes at

least 2 weeks to recover. Don't ask me

how I found out. I'm starting with three

loaves of bread. I'm doing six slices of

white ass bread, one can of condensed

milk, four eggs.

Feel like I'm making an Arnold's

breakfast right before his son jerked

off his brother in White Lotus. One cup

of milk.

My milkshake brings the boy to the yard.

>> Yeah, we did. This is giving me the tr

the tropobia. Smells like a wellbaked

bri.

We ready.

All right. Not as bad as I thought. I

mean, not the best looking fla.

Feels like a cheesecake.

It's really chewy, but this is very

bread forward. Maybe we put too much

bread in it. But the flavor is nice.

Fla, but a denser version. The edges are

the best part. I'll give this a 7.5 out

of 10. I mean, it's sugar, so it got to

taste good.

In Japan, they created matcha ramen and

amazed their customers. They made the

broth based on matcha and added classic

ramen.

>> Apparently, the tea can enhance the

flavor of the broth. The biggest problem

with this dish is that I don't have

matcha at home because I'm not

performative like that. You know who are

men in Soho. We're going to like a

really artistic coffee and clothes

store. There's a projected menu on the

wall and the paper menu font is so small

that you can't really read it,

especially the pricing part. And there's

like a tree in the middle. This is like

a collection of everything this channel

uh stand against. Overpriced drinks and

overpriced clothing items.

Okay, after 20 minutes, uh, we just got

a small cup of matcha. And what is latte

are over here? I can't believe we just

spent $8 and we're about to pour into

instant ramen. How we normally cook an

instant ramen with the addition of

Italian witchcraft. I assume this is

from Fortnite. I don't play games, so

but shin seasoning is a little too red.

I don't want to make a brown broth, you

know? So, I'm going to use my own

chicken seasoning.

It's about to be interesting

to make the ramen taste richer. Let's

see if it achieves that effect.

You know, I don't taste the matcha at

all, but it has a hint of vegetable

taste. I guess maybe that's what they're

going for. Some strange aroma is coming

through the aftertaste. It doesn't add

anything to the ramen, but at the same

time doesn't subtract it that much. So,

I'll give it a five.

This next one, I feel like I don't

really need a lot of explanation. You

guys know what's about to happen. Cold

stone crearyy type of thing.

Here we go.

Chopping.

It's actually harder than it seems. I

used to love Flaming Hot Cheetos. In

high school, I'll eat it in class. I get

my finger all covered in that powder and

I rub it on PA's backpack.

Time to plate it up. Be fun working at

Cold Stone.

Very much skeptical of this one. Think

strawberry.

The creaminess took out the spiciness

completely. And what's left of Cheetos

is just popped corn flavor. So, it

pretty much tastes like an ice cream

cereal milk. I'm digging this. Maybe

it's cuz I haven't had real ice cream in

so long. I only have the lowfat um Halo

Top stuff. So, the hogen dust I I can't

believe how creamy it is. It's kind of

almost like a salted caramel sweet corn

crunchy ice cream with a hint of tajine.

>> Trending Chinese evil egg sausage recipe

in China.

>> Obviously, we got to end the video with

Foodie China 888. According to whom,

every single recipe is trending in

China. He says it's a sausage recipe,

but it's actually just like a spam and

egg uh in a really weird form. You

already know it's going to be the recipe

of the century cuz we're using Taiwanese

century egg, but I think it's just a

duck egg uh preserved in salt.

Let's see what it looks like.

Individually packaged. Feels kind of

nice.

M smells smell like duck poop. Oh, that

is crystal black. Looks like a giant

milk dud. Look at that. It's kind of

pretty. See what the inside looks like.

Damn.

All right. You know, we have to. So,

apparently duck egg has a lot more fat

content than a regular chicken egg.

Well, here we go.

You know, right when I was delivering it

to my mouth, I got a whiff of it. I

almost thought

I forgot to wash my hands after wiping.

Fermented sulfur smell that's hitting

the back of my throat. Let's see if

putting in a sausage make it a little

better. Spam doesn't seem so gross now,

huh?

Feels like Minecraft. I think we're

going to go with five. So, one more than

the sentry egg.

So, then we'll add salt, pepper, half a

teaspoon of baking soda. Stirred into

warm water. Oh, what the hell? There's a

chemical reaction going on. We'll add in

the spam and egg. Oh lord, some greenish

hues is coming through. Got protein,

omega-3. I call this a balanced

breakfast. Uh, I don't think I want to

use condoms. Normally, I'll do I think

this dish by itself is already

diabolical enough. I don't want it to

look even more so. So, we'll just do

these Ziploc bags. Oh, man. This is so

cursed. Look at this little pouch. I'm

going to keep it in my pocket and just

like charge it. Incoming cars. Let's get

our microl plastic combined with sulfur

diet started.

45 minutes. Ready? Puffed up a lot from

the baking powder. Time to decase it.

That was easy. Oh lord, that smell. Yo,

pure sulfur. That was like PA's here and

started farting.

Bro, who came up with this recipe?

I just realized the strength of spam. It

is overpowering everything. But still,

that fart aroma is lingering at the end.

I'm going to try to make out with

someone after this. But I think if we

cut it up and sear it, dump some garlic,

soy sauce, chili paste, this could be

good. But the work doesn't justify the

taste.