It's that time of the year again when

future canoe comes to tell you that you

never know when life is going to kick

you in the crotch, give you a wedgie,

and spit on your face. Always good to

learn struggle meal recipes. This time,

besides submissions from all over the

world, we're adding a category at the

end called the diabolical round. These

recipes are indistinguishable from your

attempts of killing me. Starting with

the best place are Ligma Gangster

recipes. First dish submitted by our

lovely member emo memo is called

Minaman. Apparently, it's a traditional

Turkish dish, but I've never heard of

it. And every time I say minimon, I just

think of how Kevin Hart goes.

Get the [ __ ] out of here.

>> Two types of Turkish style pepper. I

don't know what those are. Like Anaheim

pepper. Why so specific? Like, does that

make a difference? It's not like we're

cooking a Thai green curry with Jamie

Oliver here.

>> Tree that less than one chili per

person. Thankfully, I found a green

pepper in my fridge, which has the

magical power of imposing mold onto any

ingredient. Let's not be superficial.

What's on the inside matters. Oh, it's

still good. Nice.

Heat olive oil in a pan and then cook

onions for 4 to 5 minutes. Once it gets

lightly golden, we'll put in the peppers

for another 3 to four. Grate tomatoes in

a box grater on this institutionally

gray plate. This is not an efficient

way. Let it simmer till it's lightly

dry. I really don't feel like opening a

can of tomato paste just to put in a

tablespoon and then it starts growing

mold. I'm going to try to stop that

reputation about me. This year, 2026,

Future Canoe will be mold free. We'll

replace it with some ketchup. There's

MSG in ketchup, so it should

theoretically improve the dish. When

everything in the pan is reducing and

simmering, we'll lightly beat some eggs,

pour it on top. Try not to move it and

just let it gently cook and steam in the

pan. The goal is to get it creamy and

juicy. And finally, we just finish with

salt, pepper, chili flakes, and serve on

white bread. I guess the difference

between this and a shakshuka is

shakshuka has whole eggs and these are

beaten. Smells really good. Less spices

than shakshuka, but I imagine it will be

spicier.

I love how the sauce is dried up and the

eggs kind of just gently sit on top.

Very great texture. It almost tastes

like a keto pizza, but I do feel like as

a struggle meal, it's a little

complicated. So, I'll give it a 7.5.

This is a one pot steamer noodle recipe

submitted by Pwan that requires us to

get one of these Chinese bamboo

steamers. It cost a fortune. I didn't

know that. The cooking method is very

easy. It has a three tier system. The

first tier on the bottom will be dry

noodles. The second tier, some chopped

frozen vegetables. And the top tier will

be our protein. Chinese sausage.

Not going to lie, this looks like a

normal sausage that got left in the dirt

for 10 years and zombified.

M. It tastes great.

Steam it for 10 minutes.

Wow, it looks like I'm working at a dim

sum spot. Wait, is that racist?

Okay, no way. I'm going to drop it into

boil it for a couple minutes.

Soy sauce, sesame oil. This looks like

what Europeans think Chinese food is.

This tastes like a high school classroom

party. I'm going to have to give it a

five. Definitely won't be finishing this

plate. Chinese sausage is good, though.

And I just checked the nutrition. The

macros are pretty insane. Jamaly Paula.

Interesting name. I don't think it's

real. This is the go-to recipe for when

Jamaly is mad or sad AF. Looking at the

ingredients, a lot of sugar. I mean,

sugar is helpful for those situations,

but I recommend therapy. That is why I'm

using better.

This powdered milk so hard to open. If I

was a baby, I'll be starving to death.

Holy. One, two, three, four. Once the

milk powder integrates into the

condensed milk

and it's starting to thicken a little

bit, we'll pour it into our container

and just let it chill till it comes to

room temperature. The grapes into this

little jar. Back into the fridge to

chill while we wait. A simple ganache.

Just mixing chocolate and heavy cream.

All chilled out. Last layer of chocolate

ganache. Creamed grape chocolate cake.

Gil asked me to eat this while crying,

but um tears only drip down my thighs,

not my eyes. So, we'll just eat it

straight up like this.

It's like a porridge.

This extremely riched condensed milk

chocolate goo kind of coats your mouth.

But as soon as you bite into the grapes,

the juice spurs out, kind of washes it,

makes it more refreshing. The amount of

sugar did release a lot of dopamine in

my brain, so I think it's replaceable to

therapy.

Our next recipe is extremely

straightforward. Submitted by Gunner

from Denver. And Gunnar is 13 years old

being extremely responsible spending his

parents' money on a future canoe

membership. So we got to try this one.

Basically an ice cream sandwich.

That whiff of cheesy corn you get

whenever you open a Dorito bag.

Something romantic about it. All right,

here's our sandwich. I have a great

feeling about this. Here's to Gunnar.

That is such a great balance of flavor.

A little bit of saltiness from the ice

cream. a lot of saltiness from the

chips. I think what makes it great is

the combination of the creaminess and

that subtle corn flavor. It's almost

like eating creamed corn with extra

seasoning. I can totally see these

little ice cream sandwiches being served

at a football party and getting

everybody addicted. I'll give Gunnar a 9

out of 10. Must be tough being this

smart at 13. Our channel members never

disappoint. If you want access to my

personal email to send me recipes or

weird stuff, you can join the Ligma gang

through the link below. Now, moving on

to submissions from all over the world.

By all over the world, I mean um my four

favorite countries. How did I pick these

countries, you asked? No, I didn't. You

guys picked me as most of my subscribers

are from these four countries. So, thank

you very much. I didn't know things

about to get wild this early on the

video as we're about to start blending

some chicken liver. It's really cheap.

About a pound of it into the blender. Oh

yeah. Two small onion. Four cloves of

garlic.

Cup of milk.

Oh. O.

What are we doing?

It even sounds scary. Gradually we'll

add in the flour. Okay, let's sear up

this pancake.

Since it's a layered cake, the frosting

for the chicken liver will be mayo.

>> Mayo.

>> One time I accidentally ate a whole jar

of mayo and I have to catch a flight.

While I was half asleep on the flight, I

let out a little fart. There was an old

man sitting next to me. He freaked out

and started blasting the overhead AC.

That was pretty awkward. Chicken liver

layered cake. It's kind of like a cursed

tiramisu. The secret to a moist cake is

chicken liver. Oh, that is so moist.

Those two blended onions are so

overpowering that I can barely taste the

liver. It's just that after taste of

that irony bloodiness. And thank God for

mayo and cheese cuz it just overtakes

the mouth feel. This kind of tastes like

one of those Korean scallion pancakes.

So much better than I expected. I'll

give it a 7 out of 10. This This was not

bad. Oh, nice. Look, it's from your gay.

So, do we even need to slice this? Like,

what is corn beef? This just looks so

nasty. Looking like a roadkill. I guess

now we have never ending wagoo fat. We

got to take advantage of it. Bunch of

onions. I didn't realize cooking

anything with tallow makes it taste like

steak. Kind of a life hack. Potatoes.

Few minutes.

We spread in our corn beef. I think this

will be my first and last time of using

corn beef. Oh lord. Okay, once the corn

beef gets up to temperature, I'll add in

stock. Bro, it looks worse with every

step. I'm so convinced this is how

people make dog food. Am I being trolled

here? Is this how it's supposed to look

like? Going to attempt to try to save it

by adding some white truffle paste and

practicing witchcraft over here. Okay,

once it turns into kind of a sauce, we

can turn the heat off and very quickly,

we'll make waffles to go with it. First

step, some ant jamime.

The only normal thing in this recipe,

what I'm about to do right now will seem

very, very triggering. So, you have been

warned.

We're really stepping into a brand new

level of struggle meal. It not only

looks like one, smells like one, but it

also conceptually makes me mentally

struggle, too. I wish there was the

ligma fork to counteract the curse.

Spread them. Can't believe this is going

into my mouth right now. Why the maple

syrup?

It's not as bad as I thought. It's still

bad, but it's not that bad. It kind of

tastes like a really wet corn beef hash

sandwich with sugar in it. I've

officially decided that I hate corn

beef. Not only did it almost take my

finger out earlier, the smell that it

left in my apartment is going to bother

me for the next two days. From now on,

this channel will avoid corn beef at all

cost. I'll give it a 3 out of 10. In the

submission, this was described as a girl

dinner, but not just any girl, a vegan

girl dinner. Two slices of extra firm

tofu, one piece of nori sheet, and we

put the tofu on top of the nori sheet.

And top it with I give a second chance,

the QP mayo that's not vegan, and

Sriracha. The preferred topping of this

subscriber is kimchi. Here comes the

most important part of the recipe. She

said that we have to eat it hunched over

the kitchen counter. I mean, that's how

I normally eat. Anyways, roll it up. Cut

it diagonally like a sandwich. Actually

looking pretty good.

Okay. I like how cold it is. Honestly,

it's like a great appetizer. Didn't know

raw dog and tofu could be so enjoyable.

I'll give this a 9 out of 10. What a

great hack. Not that I constantly have

access to these ingredients, but I will

be eating this for the next um day and a

half. Next one. You called it an awesome

tofu smoothie submitted by a college

student struggling the dorm room but

found herself with an abundance of

frozen fruit. This time in the

questionnaire, I forgot to ask for your

names. My bad. I really do want to get

to know all of you. So, for our next

video, the submissions in the

description. Give a short introduction.

This one is a protein smoothie using

soen tofu. Another vegan girl item.

One whole block of silken tofu. A very

ripe banana. Frozen fruits. About a cup

of Greek yogurt. And we're supposed to

sweeten it with like honey or maple

syrup. I don't feel like grabbing those.

Let's just do another banana.

Have a little bit of milk.

How can this be bad, huh? It looks

amazing. Love the shade of pink. Well,

here. Cheers to um uh Women's History

Month. It's not as sweet as I like to

be. Probably um a good thing. I don't

really taste the tofu at all. So, what

is the difference between this and a

normal protein shake? It tastes great,

but it wouldn't be my preferred way of

consuming a protein shake. I'd much

rather just have straight up protein

powder and water

or the Fruity Pebble protein powder.

Nice. See, this is so much better than

the Haley Bieber shake. Awan should

start selling this. So, first we'll heat

up a pan with some towel, of course.

Sauteing some onions. Once it gets a

little bit brown on the side, we'll

crush in with our bare hands. Crushing

popcorn into the pan. I don't have

popcorn. I only have Doritos. Doritos

also from corn. And we'll sauté it for

one to two minutes. And slap this mess

between two pieces of bread. It reminds

me of cooking like a tortilla soup.

Close it up. Sandwich always tastes

better when it's diagonal.

This is like a vegetarian sloppy joe.

What's popping? Brand new whip just

hopped in. I got options. I can pass it.

It's like stocking.

It actually tastes amazing. I'm not

kidding. Something about that tallow

seeping into the Dorito makes it taste

10 times richer. I thought it would be

very singular cuz it's just white bread

and chips. But everything together has a

very complex flavor profile. I'm not

only impressed, but I also suspect that

whoever created this was not sober.

>> Now, as usual, the first European recipe

from Germany. This one is called Noodle.

This southern Frankfurt subscriber told

us about this postwar dish from his

great-g grandandmother designed to use

up old stale bread. For the pasta part,

we're going to do orzo cuz I feel like

if I don't use it now, I'll never use

it. On top of the pasta, we'll do about

half a cup of breadrumbs. Here is our

marinara of the day, I guess.

Oh, yes. This already looks very German.

Let's try this German orzo applesauce

pasta.

I mean, it's definitely not good, but

pasta and applesauce is not that bad

either. I guess it reminds me of a rice

pudding because of the orzo shape. Uh,

four out of 10. This one I'm surprised

we haven't done yet. We're just

basically cooking down a can of baked

beans. Look at that piece of bacon.

Heat it up. And the recipe called for

some sugar and syrup into this. I really

don't think it needs any more. So, we're

just going to keep it like that. Now,

all we need to do is just to cut in our

hot dogs. You guys cannot comment on how

good I am at handling gizzies. Once

everything's heated through, it will be

done. From previous episodes of Struggle

Meals, we learned that putting curry

powder in baked beans takes it to a

whole another level. Season it with a

teaspoon of it. So, it's pretty much

just like butter chicken.

Struggle meals with hot dogs. What a

classic.

Just takes me back to high school. After

class, I'll go home when I'm all alone.

I'll do all sorts of things with hot

dogs. It tastes amazing. I give it an 8

out of 10. This one's from Julian. It's

called a German kraut. Sort of like a

way to dress up your average sauerkraut.

First up, you're rending out bacon fat.

We'll add in our chopped onions

and apples. I think every single German

recipe we've done so far has some type

of apples in it. Either applesauce or

cut up apples. The apples are starting

to caramelize a little bit. One whole

bag of sauerkraut.

some bullion powder, paprika, chicken

stock. It looks like Christmas. Leave it

to simmer for 30 minutes. Get all that

flavor induced into the crowd. Serving

the apple flavored sauerkraut directly

on some dogs. Julian also told us to

have it with baked potato, but you know,

no carbs and such. So, let's go.

Hm. I guess cuz the sugar, vinegar, and

the red from paprika, it's starting to

taste like a kimchi stew. I had such low

hopes. I guess in a way exceeded my

expectations, but I don't think I'll

take another bite. Five out of 10. This

one's from Australia, so you already

know it involves Marmite. It's called a

Marmite pasta. For continuity sake,

we're using orzo butter. And I only have

Vegemite. I assume is the same thing,

right? Let me know in the comments. The

only normal ingredient, Parmesan cheese.

Okay, not too much though because it's

still a struggle me. I mean, I do like

butter pasta. So, I suppose this is just

seasoned with veggie mite. You know what

this looks like? It's starting to look

like a soy sauce fried rice.

So, exactly what I expected. Butter

pasta with a hint of vegemite. Just so

you know, personally, I really like

Vegemite. Sometimes I'll wake up in the

middle of the night and I'll spread some

vegemite on crackers. I guess I can live

in Australia. But I assume most of you

won't enjoy this. I'll give it a biased

score of 8 out of 10.

>> Put it inside me. That was my impression

of my sister when she sees a syringe

full of ompics or when I learn a new

diet hack. This recipe, I guess it is a

struggle meal, but more of like crazy

diet trend that went on with the skinny

girls of China. So, these Shanghai girls

came up with a way to save calories by

making a fire sauce to stir fry with

little uh rocks and they suck on the

rocks for the flavor to feel like they

ate a whole meal, but actually they just

ate rocks. I guess it's pretty struggle

mealish. I've seen this on Instagram.

Never thought I'd be cooking it. The

biggest problem that I foresee is

finding these like perfect looking round

pebbles in New York. So, we're going to

go on an adventure and hunt for rocks.

We're heading towards Steel Park first

to see if we can find some rocks. I feel

like a millennial. Is this what

millennials do when they're young? Like

without the internet and stuff. Should I

rally them to help me find a rock? I'll

I'll walk up and be like, "Are you guys

subscribed to Mr. Beast?" I mean, Future

Canoe, what's the difference, right?

I've always wanted to try this taco

shop. Wonder if there's like spiders

coming out.

This one looks really good, but it's

like wet.

The dog just pee on it. So excited.

Nice.

Which one is the fish? I don't like when

the fish taco is not fried. Oh, this is

a big one.

That's a great one. But that's like too

man-made, you know? Like we need that

natural stuff. It's also verde.

M. That [ __ ] tender. Guacamole looks so

fresh. Look at that bite. Fish is a

little fishy. Not in a good way. Reminds

me of the caviar we had last time. This

one is a bad one. All right. Chicken.

This can't go wrong. Yeah, the chicken

is the best one. The best part about

this place is everything's so fresh. I'm

going to give it a 8 out of 10. I will

be back.

Oh,

that's perfect. Look how beautiful this

one is. Like, you know, this is formed

by a stream, not some man-made [ __ ] Our

uncle. Also, guys, I just uh stepped in

[ __ ]

Moving on to India. Our next recipe is

called Bagan Carbara. This is a classic

easy dish for a lot of Indian household.

Starting with one large eggplant. Why

did I say it like that? because that's

how this person typed it. Large round

shiny purple eggplant. I don't know what

this person is hinting at. So to that,

we're going to poke a bunch of holes and

stuff garlic inside the holes. When the

eggplant looks like it's caught some

type of bad infection, we can start

roasting it. Open flame. Reminds me how

I used to be friends with this girl from

Qatar. And every time I go to her house

to eat dinner, her dad would be roasting

a huge eggplant to make baba ganuj. H I

wonder how they're doing now in the

Middle East. While that's roasting,

we're going to never ending beef tallow.

Never knew how juicy eggplants are. A

little bit of black stuff left, but char

never hurt nobody. Mushy eggplant. We'll

start mashing it. Masala

with two pieces of white ass bread. We

will serve this Indian household dish. A

brusketa. A bruseta.

an Indian brusqueta. Let's go.

Could have done it without the bread. I

wish I had some pita chips to go with

it. I feel like would be better. Love

the spices and the marsala mix and a

little bit of charing from the eggplant

actually helped to deepen the flavor.

Yeah, overall a very intense dish and I

feel like it's a pretty decent struggle

meal cuz all you need is tomatoes and

one really large eggplant and they're

generally pretty cheap, but the process

is a little bit complicated. So, I'll

give it a 7 out of 10. The submission

said the uda pam is made of semimolina

flour,

>> water, yogurt, salt, little ginger,

pink.

>> And he ended this whole thing with I

didn't measure anything. Improv off the

dome type of recipe. Gueststimating

everything. So some water, yogurt, salt,

flour, about a key bump of baking soda,

tomato, onions. Our savory pancake is

complete. Let's move over to start

stirring a lot of oil.

I already know this pancake is going to

be good and it tastes like a dry-aged

steak.

Damn. I don't think I've ever flipped

the pancake without doing this. Damage

control.

Not bad, huh?

Going to get the corner piece.

Okay. I actually really like it. gets

kind of crispy on the edges. The dough

itself just tastes like a savory crepe.

I like how there's like little pieces of

onions in there. I'll give it a 6 out of

10, but high potential.

>> Can it be a boiling water fire?

>> What the are y'all talking about?

>> This dish is extremely straightforward.

Pretty much just sautéing eggs with

Takis. But I feel like we've done

similar things before on the channel.

So, we're going to dress it up a little

bit. I'm going to start with the Gordon

Ramsay style classic French scrambled

eggs, the soft and fluffy one, and then

seasoned with crumbled Takis on top. And

at this point, you're probably asking,

"What are Takis?" They're like little

taquitos. But I like to talk to you on

the foam.

Cold pan. Start with cold egg. No salt

cuz the salt will draw out too much

moisture. It wouldn't be as fluffy. A

whole cube of butter. And just start

kind of scrambling. And little by

little, the butter is going to emulsify

into the eggs and incorporate air at the

same time. So eventually, we're going to

get that fluffiness. You know, the

French really eat like grandma's. A lot

of their food is just creamy, soft,

fluffy. You know, I like it hard. The

curdling is intensifying and like, you

know, keeping off the bottom of the pan

gets a little bit difficult and it's

really creamy. We'll cool the

temperature down with a tablespoon of

sour cream. Turn off the heat. This will

stabilize the eggs. So stop and [ __ ]

the cooking process. Thorup consistency.

This look exactly like what I eat every

day. Like a little bit of strawberry

mixed into cottage cheese.

Wow. So we're supposed to serve with

toast. I don't know about serving with

toast, but if you're eating this, I

think you're a toast.

This feels so wrong. Feels like I'm

committing a crime.

The bread aside, this scrambled eggs

tastes so good. So fluffy, soft. I

thought it's going to have a lot of that

egg sulfur smell, but not at all. I

think the Takis kind of overtook it. It

just feels like you're eating Takis with

a really creamy, well seasoned sauce to

balance it out. This is the most

surprising dish of the day. I'm going to

have to give it an 8.5. We have norish

sheet, some Philadelphia cream cheese.

Before I tell you the last ingredient,

let me ask you something. What did the

sushi say to the bee? Wasabi.

So, what is this dish called? Is it like

a Japanese bagel?

Give it a bit of a kick. I can't do too

much though.

Oh, look at these. I made sushi roll. I

feel like we can actually take these to

a street fair and sell money for it.

It tastes like a Philadelphia roll.

Don't need to explain the reasons. The

cream cheese is so powerful that it's

taking over that fishy smell from the

nori and that hint of wasabi comes in to

interact with the fatty content of the

cheese. I'm starting to get why this

dish makes sense. It's kind of like a

low carb, low calorie, healthier version

of bagel bites. Just a canvas to deliver

cream cheese into your mouth. I'll do

this again.

>> This next one is called drunk beef and

it only has three ingredients. Piece of

ribeye that we're probably going to

waste.

You think my dad's back, but no, we're

actually just using this to cook.

This is the cheapest bourbon I could

find. And we need to completely cover

the beef at high heat. We'll just wait

for it to come to a simmer, I guess.

Are we in a frat house? Because it

smells like straight up meat and

alcohol. We'll let this rest and dry for

a little bit. Also, season it all over

with salt.

Never ending tallow.

Can't believe the only recipe that

actually fits my macros today is soaked

in whiskey. I mean, the crust is pretty

good, I have to say. Let's separate the

ribeye cap. My favorite cut. Alcoholism,

actually. That's cooked pretty well.

I don't taste the whiskey, but I do feel

like maybe boiling it before made it

more tender. Or maybe I accidentally

made a good steak. The recipe said we

haven't chased it down with the boiling

liquid.

That's actually not bad. I feel like my

testosterone just rose up a little. A

whole bottle of whiskey and a ribeye.

Bro, this ain't struggle meal

bowl. some milk. Ran milk, but my dad's

not back. So, I'm going to use some of

my roommates's milk

to the milk. We'll mix in some bananas.

This part is looking a little dangerous.

So, finally, since it's a protein

cereal, we're going to cut in some beef

jerky.

Our most important garnish. Oh, yeah.

Get that calorie in. Let's do this.

Tastewise, I don't want to rate this. I

feel like I just wasted uh precious

protein from the beef jerky.

>> I think sound, bro.

>> I'm saving the most interesting for

last. I don't think we need much talking

for this segment.

Wow. I don't know how we've done five

struggle meal videos and never come

across this. It seems so All right, no

more talking.

It's actually not bad. You know, once

you bite into it, the pickle releases

salty, briny juice that turns into sort

of like a pat thai flavored sauce

enclosed by the bread. Peanut butter and

pickles. I didn't expect it to work. And

the pickle kind of balance out the

fattiness, too. This is pretty genius.

I'm glad we end on a good note cuz

previous episodes I almost die at the

last uh recipe. So, I'll give this an 8

out of 10. You should try it yourself.

To be honest, this has been the best

struggle meal episode so far on this

channel. I enjoyed all of them so much.

So, thank you. Just want to remind us

that these recipes aren't just about

sustaining on lowquality food. They're

indicators of our wisdom and struggles,

our perseverance through the harshness

of life. As always, remember, the most

important part of a struggle meal is

eating it with a heart full of hope. All

right. Thank you.

Inside.