You Suck at Cooking

5/5

Année : 2015

Nombre de saisons : 1

Durée moyenne d'un épisode : 4 minutes

Genre(s) : Comédie, Cuisine

No bullshit. Just cooking. (except for all of the bullshit).

Saisons

Saison 1

Épisodes

Choisissez votre saison au dessus et découvrez les épisodes qui vous attendent !

Épisode 36 - French Fry Rap - You Suck at Cooking (episode 35)

10 mars 2016 - 4/5

https://itunes.apple.com/ca/album/french-fries-single/id1093140878 Subscribeathon: http://bit.ly/1HuynlY Watch Moreathon: http://bit.ly/1SCnEPx French fries are a dish best served rhythmically. http://twitter.com/yousuckatcookin http://instagram.com/yousuckatcooking http://soundcloud.com/yousuckatcooking http://patreon.com/yousuckatcooking Recipe: WE're gonna. Wash our hands off and then dry em with a towel then we'll dip em back in water and them coat em with flower Take a potato make sure it's not a tomato Then confirm it's full of love cause you should never be cooking pohateoes. You get to chopping the potatoes are flopping and then they’re falling on the floor and so you gotta be mopping ‘em up You think you lost it so you go in the closet then you grab so me more potatoes and get ready to hop right back on it The knife’s blading the potatoes degrading, into a hundred little shavings then we gett’em all bathing. Uh huh. Don’t rush this part you wanna pull out the starch, Though I’m a little bit suspicious that this step is a farce, because I once gave ‘em a rinse and I just washed ‘em really quick And when I cooked em up and ate em well they didn’t taste harsh. So. We dry em off and then we heat up a pot, except the pot is all unnecessary because we’re not, gonna boil em in oil gonna spread ‘em out on foil, and then cook em up and eat ‘em stead of leave ‘em to rot Spray your pan but not with spray tan, if you don't put on a layer then it's just as bad as taping. ‘cause you don’t want all the fries to be there sticking when you’re trying hard to flip ‘em while you’re cooking just to gett’em into dipping: back up. Lay your fries out with some oil to make 'em wetter add some salt from the container in your bag a bitta Pepper pepper pepper. Time to wrastle 'em but don't over hassling You can take your time or you can do it turbo fastelin' You can give a spin and use your fingers or fisting And you can whip em while you’re sipping on a gin with a twisting And if you’re getting super bored with it centrifugal force it Spin around until you're dizzy and you fall on the floor, then get up. Four hundred and we’re heating up the onion. Grab the pan with you left hand open the door and then shove em, Stand by and bide your time while it starts the combustion and then collect a fist of implements stand by for the rustlin’ COME ON. Call your mom or do some origom Or clean the friggin’ counter ’til the dirt is all but gone And with a bunch of minutes passing while they're In there getting blasted heated sizzled up and fizzling then put your glove on. Know why? ‘cause it's time to take a look at the fries. Be sure to keep a healthy distance and don't burn out your eyes. Be honest 'bout the color don't be telling yourself lies 'cause if you under/over cook 'em then you'll make yourself cry, I mean. You're not probably gonna actually cry, But if you cry a little bit just make sure that you go hide, ‘cause you’ll never really be sure which emotions will be rising to the surface so just blame it on an onion and then wipe off your eyes Then get back into that kitchen like a boss, Take the pan out of the onion, salt, then give 'em a toss, You wanna mix’ em with precision causing gentle collision, Then let’s rustle up ingredients to make a thick and dippable sauce. Love curry mayo ‘cause it’s gotta lotta flavo, And it’s buoyant so if you go for a swim then it could save you, Though I really wouldn’t test it because mayo is invested, In another whole activity called being digested. So grab handful and just give ‘em a test, Then continue on assessing ’til you’ve eaten the rest, of em, Caress ‘em with affection and an unhealthy obsession, And compress em in your mouth until they fill up your chest. Because. You suck at cooking ‘cause you’re always overlooking all the steps it takes to make a things taste great and also you never cook. You suck at cooking ‘cause you never even go into the kitchen at any time of the day not even to take a look.

Épisode 49 - Choco Banana Ice Cream Rap - You Suck at Cooking (episode 48)

29 septembre 2016 - 5/5

Subscribe with your finger: http://bit.ly/1HuynlY Watch more with your eyeballs : http://bit.ly/2dx1B0u Snapchat: @yousuckatcookin https://twitter.com/yousuckatcookin http://instagram.com/yousuckatcooking http://facebook.com/yousuckatcooking http://patreon.com/yousuckatcooking Take some very ripe bananas, up to almost no-longer edible, then freeze them. Freeze them overnight, or for at least a few hours, the texture depends on total frozenaciousness. In a food processor or blender, throw in, for example, two bananas, half a cup of soy or almond milk (or other milk), a tablespoon of coco powder, half a teaspoon or so of vanilla extract. Just add more of anything if the texture isn't as thick or thin as you want. Then eat it. LYRICS First off I wanna talk about the word cream You gotta not be taking it so literally, I should probably put the cream in quotations. But when you shove your face in There will be no indication It's an imitation of sorts. Bring you back to the summer time wearing shorts. Good times laughing, face splattered, smashing back and packing down a triple chocolate caramel Way back before the calories mattered If I were you I wouldn’t be convinced, But let me tell you’ll convert into believers after one lick, There isn’t gonna be a chance for it to drip, You’ll be shattering your tongue on a head freeze brain trip. 4 ingredient ice cream let’s get started. Thumb and index, at the vertex. Grab a little hammer and make sure to test the reflex. You gotta be confident your banana is dead, You’re not wanting the consequence of it screaming when it’s blen-dead Time to locate the stem, okay. If you can’t exactly narrow it down it’s time to rotate a pinch above the shaft just a little ways, from the end, 3 inches from the back of the middle bend, open it. Chopping into inches, once slice at a time, If you’re a dude 1 inch in real life is 3 inches in your mind, In a container that's rigid enough for frigid temperatures of, Drop it down so low they might not ever get up. What’s going through your mind, banana. You’ve been warm all of your life. And now you’re so damn cold. cold. cold. cold. Is your world falling apart, well I just don’t know You’ll be needing to be keeping ‘em until they’re freezing. Until you can’t even be squeezing them a cold breeze leaving em, They’ll shatter if you hit ‘em with a ratchet or hammer, They’ll make a nice hard sound that’s really pleasing. Gather your supplies and circle them around you like their wagons You don’t wanna be knee deep missing something end up lagging. Coco powder, with a little vanilla, then a little soy or almond milk, grab a blender and fill it up Delicious dish Getting ready to mix. Try to churn with a fork, make you wish you had a Vitamix. Gotta be on a bender to think that you can do better you’re gonna need some kinda modern mechanical blender Now gettit in there and mix. And once you got it mixed ‘en that’s it. (do dark and pause). I’m not even kidding that’s it. Vanilla bananas and milk and coco and mix and that’s it. Get a cup and serve it up impossible to fuck it up. You don’t have a mind, banana. You’ve been unconscious all of your life. And now you’re ice cream. What does that mean? Life’s a mystery. You don’t have a mind but at least you're real tasty.

Épisode 70 - Chicken Tikka Masala - You Suck at Cooking (episode 69)

5 décembre 2017 - 5/5

Please check out this wikipedia article on Chicken Tikka Masala to read about the disputed origins of this awesome Indian dish https://en.wikipedia.org/wiki/Chicken_tikka_masala The YSAC Cook Book is now available: http://hyperurl.co/yousuckatcooking Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin Snapchat: @yousuckatcookin http://facebook.com/yousuckatcooking The Recipe I used two chicken breasts but you could easily do 3 for this recipe, maybe even 4 smaller ones. The Marinade: 1/2 cup plain yogurt (full fat) A teaspoon of garam masala, coriander, cumin, turmeric Some salt Wangjangle the yogurt and spices together then cube the chicken and slather it all together Put it in the fridge from between an hour to overnight For the sauce dice an onion and fry it in butter or coconut oil Grate some ginger and garlic and add those in Add the same spices as before, but slightly more, up to 1.5 teaspoons of each Add in a large can of crushed tomatoes Add in a cup of yogurt Add in a teaspoon or so of brown sugar if it’s too acidic or you want it slightly sweeter Add in a teaspoon of salt Cook it on low while you broil the chicken You can also do the chicken in the pan but it’s harder to get even You also don’t have to cook the chicken until it’s blackened but that’s what people usually do…careful not to overcook it Spread the chicken out on a pan and put your oven on broil and cook it until it just starts to get black Throw it in the sauce for a few minutes until it’s cooked through Serve on Basmati rice (or whatever rice you have) Chop up some coriander and put it on top Bob’s your uncle. In case you didn’t know. Prince Harry at the 2017 Invictus Games opening ceremony https://upload.wikimedia.org/wikipedia/commons/7/7b/Prince_Harry_at_the_2017_Invictus_Games_opening_ceremony.jpg This file is licensed under the Creative Commons Attribution 2.0 Generic license. HTTP://CREATIVECOMMONS.ORG/LICENSES/BY/2.0) Prince Philip https://i0.wp.com/royalcentral.co.uk/wp-content/uploads/2016/01/Prince_Philip_March_2015.jpg?resize=424%2C600 BY NORTHERN IRELAND OFFICE Photo by Aaron McCracken [CC BY 2.0 (HTTP://CREATIVECOMMONS.ORG/LICENSES/BY/2.0)]

Épisode 81 - Modified Ramen (episode 80)

21 septembre 2018

For a total of $60 off, that’s $20 off your first 3 boxes of HelloFresh, visit https://bit.ly/2Bf88sh and enter YSAC60 Book + Merch http://yousuckatcooking.com Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin http://facebook.com/yousuckatcooking Snapchat: @yousuckatcookin 0:00 College 0:23 Wabs 0:58 Egg ramen 1:43 Spicy Peanut Broccoli Ramen 2:31 How to succeed in college 3:05 Hangover Ramen 3:43 Curry Chickpea Ramen 4:14 Spinach and Steak Ramen https://en.wikipedia.org/wiki/Instant_noodle “Instant noodles were invented by Momofuku Ando (born Go Pek-Hok) of Nissin Foods in Japan.[1] They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, the first cup noodle product. Instant noodles are marketed worldwide under many brand names. Ramen, a Japanese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese instant noodle manufacturers. It has become synonymous in America for all instant noodle products.[2]” If you've never had actual ramen from a Japanese restaurant, put that at the top of your food-related to do list. Actually go right now. I don’t care if you’re at work, just go. Recipes: Checking for WABS is mostly necessary with the cheap North American packets (as far as I know). If you get Asian versions of instant ramen there are a LOT of great ones with tons of flavor, sauces, dehydrated vegetables. Also the ones served in cup seems to be more deluxe. Recipe #1: Broth of choice, Scallions and eggs. I tend to cook my egg most of the way through but you do you, boo. Recipe #2: Veggie or chicken broth, Scallions, peanut butter, chopped broccoli. This is my favorite. A simpler version of my spicy peanut butter soup video. Recipe #3: No broth, Bacon, butter, parmesan. For when you're feeling filthy and want to compound it. Recipe #4: Veggie or chicken broth, Indian curry paste and chic peas. There are a lot of veggies that would work well in this. There are also a ton of Indian curry pastes but I haven't met one I didn't like. Recipe #5 Beef broth, spinach, sliced steak. Slice the steak as thinly as possible. I was looking for flank steak, ended up using top sirloin, you could also use hanger steak or skirt steak...there is a lot of opinions on steak cuts but I'm already out of my comfort zone. Just in life in general. If you've read this far, congratulations, I'm giving away a prize to the few that get this far. The prize is the gift of reading my random ramblings for the next couple of minutes. Do you ever find yourself sitting around, living life, then suddenly you’re all WTF? I mean W IN T ACTUAL F. In an existential kind of way. Honestly the weight of actually existing, even when things are going great, is sometimes just super overwhelming. I'm not sure it's really fathomable. I mean if we think about the beginning of the universe and try to imagine the nothing that it came from, it's gotta be a trick. Like there can't have ever been nothing. But if there can't have ever been nothing then…this is the point at which I've actually gone mad. Help. My brain is trying to stretch in a way it wasn't built for. My brain isn't Simone Biles, you know? And you shouldn't expect it to be. It has limits. But is that just the ceiling of my own confidence? The real problem here is that I said you won a prize, and usually prizes are supposed to be something good where you feel, "yeah, I totally just won a prize, man, I love prizes.” But just look at this. I'm not even sorry. It's possible I was up late last night.

Épisode 90 - Easy Cheesy Beefy Lasagna - You Suck at Cooking (episode 89)

30 avril 2019

Get started with 8 free meals – that’s $80 off your first month of HelloFresh by visiting https://bit.ly/2rYhmSd and entering ysac80 The YSAC Cook Book is new available: http://hyperurl.co/yousuckatcooking http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin How to Make This Lasagna (or "lasagna" depending on how you feel about it 1 pound of ground beef. Brown it on medium high until it's the color brown. Add in: 1 teaspoon of salt 1 tablespoon chilli powder 1 tablespoon cumin Mix that all up and add in some water if it's really dry which it probably is Add in 3 cups of basil tomato sauce or whatever tomato sauce Cook that all together until it's hot and somewhat thick Take a container of ricotta cheese (15oz/475ml) and shred in a clove of garlic and wangjangle tf out of that then add in a cup and a half of shredded mozzarella and also wandjangle tf out of that Take an 8 inch baking dish and put a thin layer of sauce on the bottom Oh don't forget to preheat that undoh on three seventy fundo Add in a layer of sauce Add a layer of expertly cracked noodles Add in a layer of sauce A layer of ricotta with two smug spoons Then more noodles, sauce, ricotta, (once or twice more depending on the thickness of your ingredient distribution and your feelings on noodles) Then add a thick layer of mozzarella on top. More than I did. Or use parmesan like a lot of people do. By the way I was totally kidding when I said you could season the beef in the boring way with an onion. Lasagna has a very rich history and classic lasagna is very delicious, although I bet you could get a lot of people fighting over what classic lasagna is, exactly. I just didn't feel like dicing an onion when someone had already diced the chilli powder and cumin for me. Oh right, cook it for 30 to 40 minutes ish. After you put that foil on top. Then take off that foil and cook it for another ten a bit higher if you want to really melt and/or slightly brown that cheese. Let me know what I forgot or what I wrote wrong here and then I'll fix it later maybe.

Épisode 97 - Cauliflower Mac and Cheese - You Suck at Cooking (episode 96)

24 septembre 2019

Get started with 8 free meals – that’s $80 off your first month of HelloFresh by visiting https://bit.ly/2rYhmSd and entering ysac80 Cauliflower Mac and cheese is superior to regular Mac and cheese because cauliflower tastes great and macaroni tastes like nothing. This easy cauliflower Mac and cheese not only delivers you more nutrition, but also provides a superior textural and tastural experience. But macaroni noodles sound better when you shake them in a box. YSAC The Book: http://hyperurl.co/yousuckatcooking http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin http://facebook.com/yousuckatcooking RECIPE 1 large head of cauliflower or 18-20oz/500g frozen 3 tablespoons olive oil Salt and pepper pepper pepper 1 cup milk 4 teaspoons flour 57 chives finely chopped 2 teaspoons Sriracha or other hot sauce ½ teaspoon of salt 5oz/150g medium cheddar shredded Use the power of finger strength to break the cauliflower into bite sized pieces Toss in a bowl with 3 tablespoons of olive oil and some salt and pepper pepper pepper If you use the frozen stuff, don’t bother breaking it. Bake in the undoh at 425 for 20 minutes then wrassle it up. If you used the frozen stuff, use your wangjangler to break up the bigger pieces now. Bake it up to another 20 but keep an eye on it. Once it’s brown enough for you, take it out. The frozen stuff may take a bit longer Heat the milk on medium and whisk in the flour Add in the chives, Sriracha, salt and bring to a boil. Remove from the heat then add in the cheese and wangjangle until smooth Then either plate and drizzle or give the cauliflower a ride down the Parchment Paper Express™ and combine Then eat it and realize it’s better than mac and cheese. It just is. It really, truly is. If you disagree, keep making it and eating it until you change your mind.

Épisode 102 - 100 Moments from 100 Episodes - You Suck at Cooking

13 décembre 2019

Hope you enjoy the flashback! http://www.yousuckatcooking.com Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin Guacamole Tuna Kidney Beans on Rye Caraway Grilled Cheese Breakfast Sandwich Deluxe Cheese and Crackers Gregg's Bean Dip 7 Ways to Chop an Onion Pan Fried Kale Nacho Crimes Toasted Brussel Sprouts Roasted Peppers Break-up Pasta Easiest Salad Dressing on Earth Foraging Maple Baked Salmon Egg in a Hole Baked Has with Dill Fire Roasted Pierogis Crispy Ramen Salad Roasted Pumpkin Seeds Blueberry Smoothie Cold Brew Coffee Sandwich of Justice Macho Nachos Spicy Peanut Butter Soup You Suck at Christmas New Year's Eve Cocktail Mashed Potatopology Sun Dried Tomato Scramble SUPER BOWLogna Peanut Butter Chocolate Robot Balls Roasted Mustard String Beans French Fry Rap Cauliflower Braingasm Kitchen Hacks The Salsa Spectrum Beet Dip Choose Your Own Adventure Cookies 5 Ways to Pierogi Zucchini Noodles Transcendental Granola 10 More Ways to Chop an Onion Corn on the Cob Melodic Lentils Breakfast Burrito Choco Banana Ice Cream Rap Butternut Squash Guide Caramel Apples Beef Stew Turkey Sandwich of Justice Modified Mac and Cheese Christmas Crack Slam Poetry Popcorn Toasted Walnut Potato Salad Valentine’s Day Brownies Tortilla Pizza Tomato Sauce Kale Chips ASMR Potato Latkes Pea Salad Mozzarella Sticks and Dips 5 Easy Breakfasts Juicy Chicken Breast Date Meal Naturopathic Quesadillas Pumpkin Pie Chicken Tikka Masala Gingerbread Cookies Game Day Artichoke Dip Energy Balls Pesto Potatoes Honey Roasted Carrots Coconut Macaroons Loaded Baked Potatoes Lemon Blueberry Scones Toasted Tomato Sandwich Modified Ramen Pumpkin Bread Hot Chocolate 3 Ways Candied Walnuts Romantic Chocolate Chip Cookies 3 Easy Chip Dips Green Beer 5 Ways to Bacon Easy Cheesy Beefy Lasagna 3 Creamy Popsicles Lemonade Fruit Salad Chopped Salami Grilled Cheese Strawberry Daiquiri Keto Snacks Cauliflower Mac and Cheese Broccoli Cheddar Soup Garlic Bread Guide Special Breakfast and Bagel Trick Guacamole

Épisode 123 - Christmas Cookies - You Suck at Cooking (episode 120)

23 décembre 2020

This sugar cookie recipe is super easy, just like things that aren't difficult. They also have something in common with Christmas cookies: you can find them both on planet earth, which is the fifth largest planet in our solar system. Subscribe: http://bit.ly/1HuynlY http://yousuckatcooking.com http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin ½ pound softened butter 1 cup of sugar cream them together with your gyrowangucopterlator Then add: 1 jangled egg 3 tablespoons milk 1 teaspoon of vanilla extract then rejangle with your handheld copterwangler In another bowl sift together: 3 cups all purpose flour ¾ teaspoon baking powder 1 teaspoon salt then dump the baking snow onto your butter cloud and recopterize with your dough typhoon but feel free to fold it together with your spatulator first to avoid a dust storm At this point you should have dough but if you doughn't then add another tablespoon of milk until you have dough (and if you have goo try adding some more wheat dust) lay the dough down to sleep on plastic wrap (one folded sheet) then throw it in the temperature reducer for an hour or two then remove it from the heat remover and if it's really cold let it warm up a bit, otherwise start pressing and rolling it out until it's ¼ inch thick unless your'e not making cookies then just do your thing, you know, making shapes and whatnot and bake them for 12 minutes on 350 If you want to make icing take 1 cup of powdered sugar and add a couple teaspoons of corn syrup and a couple teaspoons of water...you can add more corn syrup and less water or just keep adding corn syrup, it's really up to you. I did one where all I added was maple syrup and that was interesting although you can barely taste the maple over the powdered sugar, but what I learned from this is holy cow does corn syrup ever taste good. As an adult I've been in this mentality that corn syrup is the worst and why would you ever eat that and I tasted it for the first time in years and it was like eating caramel for the first time. I think I chugged that stuff when I was a kid and wanted candy because it's liquid candy. Anyway, what I'm saying is I recommend corn syrup. Even though it comes from corn, which is not recommended.

Épisode 125 - Shepherd's Pie - You Suck at Cooking (episode 122)

9 février 2021

Shepherd's Pie, not to be confused with Shepherd's Cake, is a delicious savory pie which looks and tastes nothing like dessert. Subscribe: http://bit.ly/1HuynlY http://yousuckatcooking.com http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin Recipe Chop finely or shred a big ass onion Shred a big carrot (or two medium carrots) Shred or finely chop 2 or 3 garlic cloves Heat up some olive grease in a pan on medium Fry the onion, carrot, and garlic for a few minutes until soft Create a ring of fire and put around a pound or 500g beef in the middle Add in a teaspoon of salt and some triple P Brown the beef and then reunite all of the food components Add in: 1 tablespoon Wercestishire sauce 1 tablespoon red wine vinegestishire sauce 1 small tin of tomato paste A pinch of rosemary A pinch of thyme Let me know if I forgot anything Wangjanlge together until thoroughly combined for a couple minutes Add in a cup of broth: beef, chicken, veggie, barguest, grindelow, whatever Thaw a wild peasicle then add in some peas (an amount that you think is good) Add in some apple corn (an amount that you think is good also) Wangjangle into Shepherd’s Slop, until it gets thickish again Go back in time 20 minutes Cut up some potato chunks Boil them in extremely salty water for 15-20 minutes or until you fork says so Mash them with some butter and milk or cream, then add in some garlic powder and parmesan or grana padano, or some other cheese if you want Wangjangle until they are literally clouds In a 9 X 9 baking dish (or whatever you have), put the Shepherd’s Slop downstairs, and the starch frosting upstairs, then add some diary sprinkles Undoh’s on three seventy fundoh, bake for 20 to 30 minutes until the top starts to brown Take that dish of Shepherd’s Pie out of the undoh then let it sit for ten minutes then serve to your friends, or your enemies, depending on the mood you’re in.

Épisode 127 - Onion Rings (episode 124)

16 mars 2021

Thank you to Bushmills Whiskey for sponsoring this video http://www.inflcr.co/SH6HK Deep fried onion rings are one of the best edible hoops in existence. Onion rings are far better than apple rings, carrot rings, and also rings. Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin http://yousuckatcooking.com Before we get into the recipe, let's talk safety. A hot pot full of oil is super dangerous. You can deep fry safely but you have to know what you're doing. The first time I tried it, I was dipping my meat thermometer in the oil to keep track of the temperature. This was colossally stupid. You need a dedicated thermometer on your pot so you can watch constantly and so you won't drop it inside. Better yet, a dedicated deep fryer is really the way to go, and you can just read the instruction manual. Long story short, if your oil temperature gets out of control a fire can start, and you can't put it out with water, you either have to smother it or use a fire extinguisher. Also, the oil takes FOREVER to cool down, so many sure anyone in your house knows not to touch it when you're done using it. It also takes FOREVER to heat up so it's super tempting to turn up the temperature, which is a mistake (on my stovetop, 350 F was just below the number 4. Anyway, read this guide if you think you actually want to try deep frying, and then just order onion rings from the bar instead. Deep Fry Safety https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely Recipe Slice some onions and make rings Remove tape Yeah basically take any onion you like Add ¾ cup of flour and ¼ cup corn starch to a bowl Then add spices; cayenne, chilli powder, paprika, garlic powder, cumin, whatever. Let's say around a tablespoon total Add around a cup of soda water, more or less, depending on how buck wild you've gone with the spices. One description I read about the thickness is that it should be like thick paint. Heat 3 or so inches of peanut oil to 350 degrees F in a tall sturdy pot (not non stick) Preferably on your back burner so it won't get knocked. If your vessel has handles, make sure they are not sticking out I see a lot of people use their fingers to put things into the oil. I don't like this method because that's too close for comfort. The spider strainer, in my opinion, is the best way to go. The chance of dropping something in the oil is very minimal. If you're going to use tongs, grip tightly, and I don't recommend silicon tipped tongs because they are slippery. You REALLY DON'T WANT TO CAUSE AN OIIL SPLASH So use your spider strainer to lower an undoh ring into the oil After a minute or a minute and a half, flip it, then take it out after another minute. Just trust your eyes in terms of how cooked you want it I highly recommend setting a timer each time you put a batch in as it's easy to get distracted for one minute and you really have to have your head in the game for as long as you are deep frying Place onion rings on a wire rack with paper towels underneath. If you don't have a wire rack you can place them on paper towels on a plate or in a bowl When you're all done, move that oil to the back burner if it's not already there (very, very carefully, using oven mitts), and make sure everyone knows not to touch it for a couple hours. Keep your thermometer in there so you know when it's completely cooled Then you can either save it or dispose of it. Here's a helpful guide on how to dispose of the oil...long story short, it will end up in the trash, not the sink or toilet https://www.thespruceeats.com/how-do-i-dispose-of-used-cooking-oil-908995 Thanks! I hope you order onion rings from the bar.

Épisode 129 - Cinnamon Rolls - You Suck at Cooking (episode 127)

13 mai 2021

Cinnamon rolls, also known as cinnamon buns, are a delicious healthy snack you can have whenever you deserve it. The cream cheese frosting is a superfood that gives you energy while lowering your cholesterol. Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin http://yousuckatcooking.com RECIPE ¾ cup milk Heat it until it's between 105 to 115 degrees F. Don't be a maverick and make it 116. 2.5 teaspoons of instant yeast added to the milk 1 teaspoon of sugar added to the milk And rustle that around a bit, also known as agitation Wait around ten minutes for the yeast to foam up like a mad dog. If it doesn't foam your yeast is dead, just like your bedroom during the pandemic 2 tablespoons of just melted butter - add that in ¼ cup of sugar - add that in and wangjangle 1 large egg - warm it up in some water then crack it in and wangjangle 2.5 cups of flour - put it in a medium or large bowl 1 teaspoon salt - add that in and sift together Now you're going to add the dry stuff to the wet stuff. Move the wet stuff to a bigger bowl of necessary. Add small bits of flower and wangjangle until your whisk can no longer handle it, then use something more stiff. Eventually you'll have a gloopy ball of dough and then you can get enough flour in there so it's not too sticky and transfer it to a surface with some more flour. Keep adding flour until you have a nice ball of dough that's not extremely dry but also not sticky. I used a bit less than the amount of flour I mentioned, but feel it out. Knead that for 8 to ten minutes, and drop a few elbows and take out some of that pent up aggression, and pretend you're in a 'practical movement' class. Now put some oil or slippery chemical spray in a bowl and add the dough ball and put some of oil/spray on top, cover with cling wrap or a damp cloth and let it expand for an hour Roll it out into a big rectangle that's around ¼ inch thick, I went a bit thinner Spread 1 to 2 tablespoons of cinnamon glue, aka softened butter, across the surface FILLING 1.5 teaspoons of cinnamon ⅔ cup brown sugar 1 teaspoon vanilla extract Mix those together in a bowl, then sprinkle and smoothen all over the dough with your steam roller Roll the dough toward you until you struggle with your emotions then feel free to push it away from you Slice up the dough into 10 to 12 rolls using a wicked shawp knife or dental floss Spray a pan or put down some parchment paper (you can glue it with oil so it sticks) and place the rolls inside with a bit of space but not too much. I put too much space between mine...then should end up touching to help lock the moisture between them. Cover with cling wrap and let them expand for an hour to an hour and a half. Baste with some more butter as though you an artist who's work only becomes known when your brother's wife spends years curating exhibitions of your work after your death. Undoh's on 350 and they can go in for 20 minutes or maybe a bit less...I felt those were a bit overcooked. Keep an eye on it and take them out when you think they're done and about as soft or firm as you like FROSTING ¾ cup cream choose at room temp 4 tablespoons butter 1.5 cups of powdered sugar Mix the cream cheese and butter together first and then wangjanlge in the powdered sugar a bit at a time Oh yeah, then add a pinch of salt and half a teaspoon of vanilla extract if you feel like it. Or don't. Okay it's time for me to sleep now. Good night everybody. I hope today is a good one for you.

Épisode 133 - Croque Monsieur - You Suck at Cooking (episode 131)

10 août 2021

Use code YOUSUCK14 to get up to 14 FREE MEALS across your first 5 HelloFresh boxes, plus free shipping at https://bit.ly/3ikb3Dt The Croque Monsieur (not to be confused with the Croak Monsieur, the Croquet Monsieur, the Crockpot Monsieur, or the Crackpot Monsieur) is a sandwich that tastes good. Subscribe: http://bit.ly/1HuynlY http://yousuckatcooking.com http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin RECIPE It's in the video. But if you really think I should write it out, give me three reasons why in the comments and I will probably write it out even if you don't. RECIPE UPDATE Okay here we go. Get some bread. White bread, green brad, artisan bread, crackers, I don't care. Now make some béchamel sauce. 1.5 tablespoons of butter on low heat in a sauce pan 1.5 tablespoons of flour whiskjangled slowly into the same pan until it's smooth and bubbly for a couple minutes Slowly add a cup of milk and go through the 5 Stages of Béchamel Hell. I hear if you warm the milk up it works better but who has time for that? Not you. You're already warming the milk up anyway Add some salt, pepper, and nutmeg...don't go buck wild with the nutmeg or you'll get all nutted out Cook it until it's a bit thick then take it off the heat SURPRISE you made way too much béchamel for one sandwich Bread béchamel Grated gruyere ham Grated gruyere béchamel on the bread ceiling Bread béchamel on the bread roof Grated gruyere But like flip that list upside down if you want it to correspond to gravity. Also many recipes have one less layer of béchamel but we didn't come here to fuck around Put in in the undoh for a few minutes or just put it straight on broil for a couple minutes. Don't take your eye off it when it's on broil! If you go on your phone for even one second the sandwich will be burnt to a crisp

Épisode 136 - How to Make Pan Pizza (episode-134)

9 novembre 2021

Upgrade your kitchen with Misen’s amazing cookware and knives! Go to https://bit.ly/3to0cMK and use promo code YSAC to get 20% off your first order! Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin http://yousuckatcooking.com Recipe 2 cups flour 1.5 teaspoons sea salt (you can use other salt) 1 teaspoon instant yeast 1 teaspoon garlic powder (optional) ¾ cup warm water 2-3 teaspoons olive oil Shredded cheese, sauce, toppings, underlings Sift the dry stuff in a bowl and then add the wet stuff Hangjangle it until you have some nice baking cement If you can't form the dough into a floppy clump you might want to add more flour On a floured surface, place the dough and kneed it for ten minutes Add flour to the surface and your hands and the dough as you go so it gets just unsticky enough to handle but don't overdo it Grease up another bowl with olive oil then throw your bag of goo in there, wrap it tightly with surround wrap, and wait 2 to 3 hours. You can also cover with a damp cloth, you're just keeping it from drying out. You can also just hot box a small room with a humidifier for all I care. Cut your dough in half unless you want to make a thick crusted pizza in a 12 inch pan or a bigger one on a cookie sheet Grease up your pan and spread out the dough with your fingers. Spread further than you want to compensate for contractions. If the contractions get too intense immediately give your dough a pregnancy test Put your pan on medium low and when the dough starts to bubble a bit add the sauce, cheese, and toppings. Congratulations, you're at the point of no return. Undoh's on 425 (fourtwentyfundoh). Throw the pizza in for 10-14 minutes. Don't literally throw it as that will create a mess. Keep an eye on it. After you take it out you can cook the bottom more if you don't think it's done enough. After you've taken it out REMIND YOURSELF NOT TO GRAB THE HANDLE OF YOUR PAN. It seems obvious but it's so easy to forget. Either turn the handle toward the back of your stovetop or put your glove on it as a reminder. Burnt hands do not feel good. AND NOW WAIT!! Here's the thing. When you order pizza delivery it's been cooling down in the box for a while. The pizza coming out of the onion is super fucking hot. Don't eat it right away. Practice some restraint for once in your life. Leave it for a good ten minutes to avoid burning the roof of your mouth. Clean the kitchen or something. Just don't eat that pizza or you will be in a world of pain. I know from experience because I'm a dumbass.

Épisode 142 - Carrot Cake: Moist and Easy - You Suck at Cooking (episode 139)

16 mars 2022

Use code YOUSUCK16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/3ssA2tZ ! If you're looking for a great recipe to make carrot cake, and you have the confidence to put the ingredients together and then do the rest of the steps until that carrot cake is ready, then you just might end up making a carrot cake. Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin Book http://yousuckatcooking.com Recipe Put the things in the bowl and then the pan and then the oven and then bake them or remind me to write this out and I'll write it out okay thanks Actual Recipe Dry Ingredients 1 3/4 cups flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon Put them all in a bowl and wangjangle Wet Ingredients in another bowl Scramble 4 eggs 1 cup vegetable oil (add to the eggs next) 1 cup sugar (add to the oily eggs next) 1 tsp vanilla extract (add whenever tf you want) 2 cups finely shredded carrots (add to the wet stuff once it's all combined Get your pan ready Cut a parchment paper circle to put in the bottom of your pan. If you don't have a circular pan you can use whatever pan you have. Spray pesticide on the edges to prevent a bug infestation or you can use some form of grease, like butter Combine wet and dry ingredients but don't over wangjangle, once it just comes together you're good. Pour that gloop into your pan Oh go back in time and preheat your undoh to 350 Bake the cake for 45 minutes and check it. Some recipes call for up to 90 minutes which just sounds crazy to me. But just cook it until a toothpick comes out without any cake guts sticking to it Let it cool for ten to fifteen minutes before removing from the pan to cool completely Frosting ½ brick 4oz 125ml softened cream cheese 1 cup icing sugar 1 tsp vanilla extract pinch salt Electric wangjangle the cream cheese and slowly add the ice sugar, vanilla and salt until it's frosting. Once the cake is cool you can put it on your record player and then spiralize outward until it looks professional and cool. If you're not committed to professionalism you can just do it right on your counter top.

Épisode 147 - Chocolate Ice Cream Bars - You Suck at Cooking (episode 145)

4 août 2022

Chocolate covered ice cream bars are similar to gold bars, except they are made of different materials. The materials are ice cream and chocolate, as opposed to gold. http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin Book http://yousuckatcooking.com Subscribe: http://bit.ly/1HuynlY Recipe Like most ice cream bar recipes, we're taking two well known recipes and combinating them: no churn ice cream, and home made magic shell, both of which have been around since the dawn of time. The Ice Cream 2 cups of heavy cream or whipping cream Whip it or don't whip it 1 can of sweetened condensed milk (small can, 300-400ml/14oz) 1 teaspoon of vanilla extract Combine those things together. A lot of recipes say you should mix the vanilla with the condensed milk first but I'm skeptical that it makes a difference. Even more skeptical as I am of Sasquatch because I'm not skeptical of Sasquatch at all because they're real. So pour your non-iced cream into ice cream moulds and freeze them overnight. Don't dick around and try to freeze them for just a few hours. You need the ice cream to be mega cold for this to work. Magic Shell Melt two bags of chocolate chips or another kind of chocolate Add 1 or 2 tablespoon of coconut oil but don't over do it Melt that stuff in a double boiler then wait for it to cool all the way down I'm gonna be honest with you...even as I thought I got the hang of this I was still messing it up when I was trying to make more. The weird thing was the first couple came out fine then the one after that slipped off. WHY? I don't know. But one thing I know is you gotta refreeze those bars after you take them out if there is any meltitude on the outside. If you have molds that let you pull them out without them melting, then congratulations. But yeah, if you figure out which chocolate works best lemme know. Anyway, cold ice cream, not hot chocolate, give it a dip, let a lot of the chocolate drip off, then hold it in the hair until it sets before you lay it back in a container for freezing. I could have gotten into all these details in the video but, you know, I got distracted. Emma explains it better and I got the no-whipping tip from her: https://www.youtube.com/watch?v=Es1XDaX0n3g

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You Suck at Cooking

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Épisodes

Épisode 1 - Guacamole - You Suck at Cooking (episode 1)

Épisode 2 - Tuna - You Suck at Cooking (episode 2)

Épisode 3 - Kidney Beans on Rye Caraway - You Suck at Cooking (Episode 3)

Épisode 4 - Grilled Cheese - You Suck at Cooking (episode 4)

Épisode 5 - Breakfast Sandwich - You Suck at Cooking (episode 5)

Épisode 6 - Deluxe Cheese and Crackers - You Suck at Cooking (episode 6)

Épisode 7 - Gregg's Bean Dip - You Suck at Cooking (episode 7)

Épisode 8 - Bean and Corn Salad (or Dip): YSAC - Episode 8

Épisode 9 - 7 Ways to Chop an Onion: You Suck at Cooking (episode 9)

Épisode 10 - Pan Fried Kale - You Suck at Cooking (episode 10)

Épisode 11 - NACHO CRIMES - You Suck at Cooking (episode 11)

Épisode 12 - Roasted Brussels Sprouts - You Suck at Cooking (episode 12)

Épisode 13 - Roasted Peppers - You Suck at Cooking (episode 13)

Épisode 14 - Break-up Pasta - Aglio E Olio - You Suck at Cooking (episode 14)

Épisode 15 - Easiest Salad Dressing on Earth - You Suck at Cooking (episode 15)

Épisode 16 - Foraging - You Suck at Cooking (episode 16)

Épisode 17 - Maple Baked Salmon - You Suck at Cooking (episode 17)

Épisode 18 - Egg in a Hole - You Suck at Cooking (episode 18)

Épisode 19 - Baked Yams with Dill - You Suck at Cooking (episode 19)

Épisode 20 - Fire Roasted Pierogis - You Suck at Cooking (episode 20)

Épisode 21 - Crispy Ramen Salad - You Suck at Cooking (episode 21)

Épisode 22 - You Suck at Cooking - Channel Trailer

Épisode 23 - Roasted Pumpkin Seeds - You Suck at Cooking (episode 22)

Épisode 24 - Blueberry Smoothie - You Suck at Cooking (episode 23)

Épisode 25 - Cold Brew Coffee - You Suck at Cooking (episode 24)

Épisode 26 - Sandwich of Justice - You Suck at Cooking (episode 25)

Épisode 27 - Macho Nachos - You Suck at Cooking (episode 26)

Épisode 28 - Spicy Peanut Butter Soup - You Suck at Cooking (episode 27)

Épisode 29 - You Suck at Christmas - You Suck at Cooking (episode 28)

Épisode 30 - New Year's Eve Cocktail - You suck at Cooking (episode 29)

Épisode 31 - Mashed Potatopology - You Suck at Cooking (episode 30)

Épisode 32 - Sun Dried Tomato Scramble - You Suck at Cooking (episode 31)

Épisode 33 - SUPER BOWLogna - You Suck at Cooking (episode 32)

Épisode 34 - Peanut Butter Chocolate Robot Balls - YSAC (ep. 33)

Épisode 35 - Roasted Mustard String Beans - You Suck at Cooking (episode 34)

Épisode 36 - French Fry Rap - You Suck at Cooking (episode 35)

Épisode 37 - Cauliflower Braingasm - You Suck at Cooking (episode 36)

Épisode 38 - Kitchen Hacks - You Suck at Cooking (episode 37)

Épisode 39 - The Salsa Spectrum - You Suck at Cooking (episode 38)

Épisode 40 - Beet Dip - You Suck at Cooking (episode 39)

Épisode 41 - Choose Your Own Adventure Cookies - You Suck at Cooking (episode 40)

Épisode 42 - 5 Ways to Pierogi - You Suck at Cooking (episode 41)

Épisode 43 - Zucchini Noodles - You Suck at Cooking (episode 42)

Épisode 44 - Transcendental Granola - You Suck at Cooking (episode 43)

Épisode 45 - 10 More Ways to Chop an Onion - You Suck at Cooking (episode 44)

Épisode 46 - Corn on the Cob - You Suck at Cooking (episode 45)

Épisode 47 - Easy Lentils - You Suck at Cooking (episode 46)

Épisode 48 - Breakfast Burrito - You Suck at Cooking (episode 47)

Épisode 49 - Choco Banana Ice Cream Rap - You Suck at Cooking (episode 48)

Épisode 50 - Butternut Squash Guide - You Suck at Cooking (episode 49)

Épisode 51 - Caramel Apples - You Suck at Cooking (episode 50)

Épisode 52 - Beef Stew - You Suck at Cooking (episode 51)

Épisode 53 - Turkey Sandwich of Justice - You Suck at Cooking (episode 52)

Épisode 54 - Modified Mac and Cheese - You Suck at Cooking (episode 53)

Épisode 55 - Christmas Crack - You Suck at Cooking (episode 54)

Épisode 56 - Slam Poetry Popcorn - You Suck at Cooking (episode 55)

Épisode 57 - Toasted Walnut Potato Salad - You Suck at Cooking (episode 56)

Épisode 58 - Valentine's Day Brownies - You Suck at Cooking (episode 57)

Épisode 59 - Tortilla Pizza - You Suck at Cooking (episode 58)

Épisode 60 - Tomato Sauce - You Suck at Cooking (episode 59)

Épisode 61 - Kale Chips - You Suck at Cooking (episode 60)

Épisode 62 - ASMR Potato Latkes - You Suck at Cooking (episode 61)

Épisode 63 - Pea Salad - You Suck at Cooking (episode 62)

Épisode 64 - Mozzarella Sticks and Dips - You Suck at Cooking (episode 63)

Épisode 65 - 5 Easy Breakfasts - You Suck at Cooking (episode 64)

Épisode 66 - Juicy Chicken Breast - You Suck at Cooking (episode 65)

Épisode 67 - Date Meal [pasta] - You Suck at Cooking (episode 66)

Épisode 68 - Naturopathic Quesadillas - You Suck at Cooking (episode 67)

Épisode 69 - Pumpkin Pie - You Suck at Cooking (episode 68)

Épisode 70 - Chicken Tikka Masala - You Suck at Cooking (episode 69)

Épisode 71 - Gingerbread Cookies - You Suck at Cooking (episode 70)

Épisode 72 - Game Day Artichoke Dip - You Suck at Cooking (episode 71)

Épisode 73 - Energy Balls - You Suck at Cooking (episode 72)

Épisode 74 - Pesto (episode 73)

Épisode 75 - Potatoes - You Suck at Cooking (episode 74)

Épisode 76 - Honey Roasted Carrots - You Suck at Cooking (episode 75)

Épisode 77 - Coconut Macaroons - You Suck at Cooking (episode 76)