Nick:
In this video, we're going to show you 50
ways to use a watermelon, with the methods getting crazier and crazier as the video
moves on. And at the end, we're even going to find out
how many rubber bands it takes to explode a watermelon. We're going to start out simple
with a classic slice, but that's kind of boring. Patrick:
If you want a more exciting way to cut your
watermelon, you could try this Pringles hack. Basically, you just take the top off and
empty the chips out. Nick:
And while he's doing that, I'm going to go
ahead and cut off both ends of our watermelon. Patrick:
Here, take your Pringles can and just go
ahead and press that right into the middle of the watermelon. Nick:
And push all the way down. Patrick:
Oh. Nick:
Whoa, that's so cool. Now we'll shake out our watermelon core, do
the honors. You know, I thought this would be such a
stupid hack. Oh. Patrick:
Me too, but it. Nick:
Went so crazy online, so we had to try it. And this is what we're left with. Cheers. These next few watermelons we're
going to show you are extremely rare. This one here is called a midnight
watermelon. As you can see when you compare it to a
regular watermelon, there's really no pattern on this one at all. The skin on the outside
is super dark, but. Patrick:
Nick, as you know, it's what's on the inside
that counts. Nick:
Throughout the day, we're going to just test
out random tools that we bought online that work with watermelons, and that's why we're
going to slice into it. Ready? Yeah. Are we doing it the wrong way? No, no. Patrick:
Oh! Whoa. This is insane. Nick:
That's, like the coolest tool ever. Patrick:
The thing I'm wondering is if it tastes
different than a regular watermelon. It tastes exactly the same. Just as rare as that midnight watermelon is
this yellow watermelon. Nick:
These are extremely hard to get. The flesh on. The inside should be
completely yellow. Patrick:
Whoa! That's insane. Nick:
It's not just yellow. It's like vibrant,
beautiful yellow. Patrick:
This is crazy. Tastes like regular watermelon. I'm so disappointed. I thought it was going
to taste like a pineapple if. Nick:
The yellow watermelon blew your mind, wait
till you see the orange watermelon. I know it doesn't look like much on the
outside, but theoretically when we cut into this thing, it should be a beautiful,
vibrant orange. Patrick:
I'll believe it when I see it. Nick:
Here we go. It's orange. Patrick:
It looks like the sun. Nick:
The sun's not orange. Patrick:
Isn't it? It tastes just like yellow
watermelon that tastes just like watermelon. Blue watermelon. Nick:
We want to try to see if we can make a blue
watermelon. We've done orange, we've done yellow, we've
done red. Patrick:
But we haven't done blue yet. Nick:
Drill some holes. Patrick:
Did I do a good job? I think so. Dude, I could do this all day. Nick:
Look at what we got when we drilled into it. It's a perfect flower. Patrick:
Can I take it to my mom? Nick:
So the next step here is placing these blue
sodas into the holes. Patrick:
So what is a watermelon? Drinking it. Nick:
I think so. Patrick:
Okay, you can. Nick:
See it's already absorbing a lot of that
liquid. Patrick:
Whoa, look at that. Nick:
Keep watching, because we're gonna come back
and check on this in a little bit. This next one I am very excited to show you. Cover your eyes. Patrick:
You're like. Nick:
That. Cover your eyes, please. Anyone watching right now, cover your eyes. Three. Two. One. Open your eyes. Patrick:
What?
Nick: We got a square. Watermelon from. Japan.
Patrick:
Japan. Oh, wait. Are you kidding. Nick:
Me? This is one of the craziest things I've
ever had in this kitchen. Patrick:
How did you get this here? Because you cannot
bring fruits or vegetables from another. Cut the tape. Cut the tape. No. That is so nuts. Nick:
These only grow a very certain part of the
year, and the way they grow them is they force them to grow inside this square box so
they fit the shape of that box. When you cut inside these, they're supposed
to be yellow and red. What? You don't understand how many videos
I've watched of square watermelons. I've been obsessed with square watermelons
my entire life. Look how cute. Even the little stub on there
is. Everything about this watermelon is utterly
perfect. Patrick:
This is crazy. I never thought I would see one in my life. Nick:
The moment of truth. Is it going to be yellow
and red on the inside like all the other square watermelons or not? Patrick:
Ooh. Ready? Yeah. Nick:
Here we go. Cutting in. Oh, it feels good. I really want to make sure we get the
perfect slice with this thing. Patrick:
This is crazy. I cannot believe we're about to eat a square
of watermelon. You ready? Yeah. Yeah, yeah, yeah, yeah. That's cool, I can't wait. Three. Two. One. Go. It's cake, it's cake. Did I trick you? That looks like the most
realistic cake I've ever seen in my life. Nick:
I tried so hard to get a real square
watermelon, but it's impossible. And frankly, it's illegal. Instead, I got a watermelon cake. Patrick:
You had me. I was so excited for a real
square watermelon. But I'm probably a little more excited for
this cake now. Nick:
I'm a little more excited for what we're
doing next. We already showed you with that cake how
creative you can get with a watermelon, but this is even more creative. These are watermelon carvings and as you can
see, this is me. And this is Gordon. Does it look like me? Patrick:
Yeah, it looks like you. And the detail on it
is nuts. And also, why are you bigger than Gordon
Ramsay? Doesn't he have more subscribers than you? Nick:
That's the problem currently. As you can see, my watermelon carving is
larger than Gordon's here. But that's not how it is on YouTube. As you can see by this carving here, he is
very happy. And that's because he's ahead of us in
subscribers. But if you just go click that subscribe
button right now, this smiley face right here will quickly turn upside down. I need your help to catch Gordon on YouTube. Patrick:
So I got an idea for this Gordon watermelon. We're going to turn it into a watermelon
sandwich. Nick:
I like that idea. Yeah. Patrick:
Oh, Gordon, I. Nick:
Think Gordon would taste best as a PB and J. Yeah. Don't you agree? Yep. Patrick:
I'm gonna go ahead and put jelly on this half
of the watermelon. Nick:
And I'm gonna put a lot of peanut butter on
this half of the bread. Patrick:
You love peanut butter, huh? Nick:
I love Gordon, you just. Patrick:
You just hurt him. He's okay. He's still smiling because he has more
subscribers than you right now. Nick:
Now that we've got the PB and J bowl spread
out, let's carefully lift this over across here. Boom. Patrick:
That's cold. Nick:
And this looks phenomenal doesn't it. Patrick:
Yeah. It's so perfect. Nick:
Who's the idiot sandwich now Gordon I love
it. I had you a little bit of complexity. Patrick:
And it kind of tastes like Gordon Ramsay to. You go, Gordon. He's never going to catch you. Nick:
You know what I think we need with these
watermelon sandwiches? Some watermelon fries. And we're not just making any ordinary
watermelon fries. We're making crinkle cut fries. Patrick:
Ooh. My favorite. Nick:
We'll slice open our watermelon, and then we
need to make one large slice just like this. Next I'm going to just trim off all of that
watermelon rind. Patrick:
And then it's time to crinkle cut. After we're done cutting all our fries, we
got a beautiful plate of watermelon fries. That's a perfect crinkle cut fries. Nick:
I personally like to have mine with yogurt
for dip, but you know what? We're still missing just one thing. Oh. Patrick:
Watermelon seeds. Nick:
We've been using watermelons all day, but we
haven't even seen any seeds yet. It's extremely hard to even find watermelons
that actually have seeds in them. Patrick:
Nowadays, but luckily I carry a few extra
watermelon seeds in my back pocket. Nick:
This right here is what I call a nice square
meal for the day. How is it? Patrick:
Delicious. The yogurt adds a beautiful touch
to it. Nick:
And the watermelon, PB and J is phenomenal. Patrick:
You know, like what I like to do with my
sandwiches. Take some fries, dip it in the sauce. Yeah, place it on top of the sandwich. What? And there, my friends, that's the way
you eat a sandwich. Mhm. And the watermelon seeds broke my
teeth. Nick:
We've got quite a few leftovers here. So we're going to turn these into our next
watermelon experiment. Patrick:
What's that. Nick:
Watermelon yogurt. Patrick:
Park. First I'm going to chop these up into
little cubes. Nick:
And while Patrick's doing that I'm going to
start prepping our yogurt. I will then start scooping these cubes into
our bowl. And once we have enough, I can start mixing
this up to make our nice watermelon yogurt mix. Patrick:
We'll also add a few extra watermelon seeds
into the mix. Nick:
We didn't want you to have to sit around and
wait, so we've actually already prepped some of these nice frozen yogurt patties. Patrick:
But there is still one more step. We're going to carefully dip our frozen
yogurt watermelon into some chocolate, and the. Nick:
Key is making sure you move fast, because the
chocolate will very, very quickly melt that yogurt once. Patrick:
They're frozen. We got this beautiful
watermelon yogurt bark. Crunchy. Oh, that's so good. Wow. Nick:
And look at the inside. Look at the cross section of this. Patrick:
I can't complain coming off of that delicious
yogurt bark. We're gonna take some inspiration from our
science buddy Mark. Nick:
A little while back, he made this really cool
naked watermelon, and we want to see if we can do the exact same thing right now. Yeah, Patrick is going to take both sides of
the watermelon and hollow them out. So we have our watermelon shells. And on this side, I'm just trying to remove
all of the white part until I barely just sort of start seeing pink. Once my watermelon looks something like
this, I'm going to take a rough sponge, slowly shave it down and smooth it out on
the outside with the ultimate goal that this is going to perfectly fit just inside of
Patrick's two shells. Patrick:
And just a few minutes later, we're getting
closer to getting that perfect fit. Nick:
Time for the moment of truth. Here we go. Patrick:
Wow. This worked. Here it is. The naked watermelon. Nick:
Aesthetically it's perfect. Patrick:
You almost don't even want to cut into it. Nick:
Using some of the watermelon rind scraps from
the naked watermelon, I have crafted a pair of watermelon shoes. We're going to see how many steps Patrick
can take in these. Patrick:
What? Nick:
Shot. And thanks to today's sponsor, Bombas,
I also got you these socks so your feet look like watermelons when you put these on. I don't know how great those shoes will be,
but those socks are going to be just fine. In fact, I'm also wearing them right now. Whether you're running, cooking, hiking,
walking around in watermelon shoes, these socks are literally perfect for anything. And best of all, for every pair of socks you
buy, Bombas will donate one pair to someone in need. Patrick:
Oh no, the sandals broke. Don't worry, the socks are fine. Nick:
If you want to dress like me and Patrick and
have these same socks, you can get 20% off using my link. Go to Bombas Comnittee and
use code Nike 20 to let them know I sent you. Patrick:
After all that fun in the sun, it's time for
a fruit salad! Nick:
Our beautiful fruit salad bowl is filled with
watermelon, but it also has blueberries, gooseberries, and so much more. Patrick:
And I love gooseberries. Nick:
You've never had a gooseberry? Patrick:
No, no. Whoa! Very tarty sweet. A hint of goose. Nick:
Let's turn this into a smoothie. Patrick:
Genius. Go ahead and dump this into the blender. Oh, don't forget the gooseberries, Nick. Nick:
Then just a little bit of yogurt. Patrick:
I think you first gotta plug it in. Nick:
Yeah, yeah. Pour it in. Patrick:
Don't throw that cup all the way to the top. Nick:
Last but not least. What? Pick a hand. Okay, you got to pick one. Patrick:
We got umbrellas, dude. Cheers. With umbrellas. This is so fancy. Nick:
This isn't fancy. Watermelon caviar is fancy. Patrick:
First, we're going to measure out a third cup
of watermelon juice. Toss that into a pan, and. Nick:
Then we'll heat it up until it just slowly
begins to. Patrick:
Bubble. And once it's nice and warm, we're
going to go in with a quarter teaspoon of agar agar powder. Nick:
If you've never heard of that, it's basically
just a seaweed powder that chefs use once in a while. Patrick:
Once the agar agar powder has dissolved, it's
time. This is a glass of oil that's been in the
freezer for about one hour. Nick:
All we have to do is put a few nice drops of
our watermelon mixture in the top, and they should slowly fall into these perfect little
circles. Patrick:
That looks insane. Nick:
You want to try? Patrick:
Yeah, can I try? Caviar is usually expensive,
but if you want to make it at home, I guess this is an affordable option right here. Nick:
And the coolest thing is you can make caviar
with every fruit you could possibly think of. It's just a little bit of science. Patrick:
To finish the caviar, we're going to strain
out all the oil, and. Nick:
Once we give it a quick rinse, we're left
with these beautiful watermelon pearls. Now, as for how we use this watermelon
caviar, it's time to make a bit of watermelon sushi. Patrick:
What? Nick:
It turns out you can turn watermelon into
something that looks exactly like tuna. Patrick:
Oh, that looks insane. It also came with a seafood container. Nick:
Looking at this is almost unbelievable. It is remarkably similar to fish. Patrick:
It also smells like tuna, which is mind
blowing. Nick:
This was marinated in a bunch of Japanese
ingredients for several days. That's how it achieves this soft and floppy,
almost fish like consistency that we have here. Patrick:
But if you look closely enough, you can still
tell it's watermelon. Nick:
Yeah, all the seeds are still there. So to make a few pieces of nigiri, I'm just
gonna slice this fish at an angle, just as the Japanese sushi chefs do. That's insane how much this looks like tuna. Patrick:
Vegans rejoice. Nick:
I'll do a nice clean slice through the fish. And it's funny. As much as it looks like
tuna, it still cuts. Sort of like watermelon. Patrick:
Yeah, you see the white stuff in there? Like it's almost like the muscle or the
fibers inside of a fish to make our nigiri. Nick:
Now grab a piece of fish, then wet your hand
a little bit. Grab a little bit of sushi rice. We want to be nice and gentle with it so it
doesn't compress too much. And there's still air between all the grains
of rice. And you sort of touch down the inside of the
fish itself. Go ahead and lay that across the top of your
nigiri. And just like that, you have a beautiful
piece of tuna nigiri. To finish these off, we have to put some
watermelon caviar on top. Patrick:
I can't believe you could do something like
this. Nick:
This is 100% watermelon and rice. Patrick:
I don't think anyone's gonna believe you. It looks too real. Nick:
Let's see if it tastes too real. Patrick:
Wait a second. This tastes like sushi. I'm not even joking right now. This tastes like sushi. Yeah, because I'm marinated. Yeah. Nick:
We did something unbelievable here, Patrick. A blue watermelon would be even more
unbelievable. Oh, yeah. Let's check on it. Yeah. Take your guess. Did it work? Patrick:
I'm gonna say yes. Nick:
I'm gonna say no. Close your eyes. Patrick:
Please be blue. Please be blue. Please be blue. Please be blue. No, this. Nick:
Right here is the world's only piece of blue
watermelon that. Patrick:
Is blue. And even though that hack didn't work,
luckily we have another one called the Watermelon Windmill. The way it's supposed to work is we run this
tool all the way across the watermelon, and it's supposed to cut out perfect watermelon
squares. Oh! Oh. Patrick:
Whoa, wait, wait. That's crazy. So perfect. Patrick:
Look at that for not. Nick:
Having to do any. Patrick:
Work. I know this is effortless. Nick:
I gotta say, I think this device is probably
cooler than the slicer that we used earlier on the midnight watermelon. Patrick:
Yeah, I agree. Nick:
Once we're left with all these nice little
watermelon cubes, we're going to do two different things with them. First up are
these watermelon feta skewers. Maybe you've thrown them on the grill at
some point at home, but even though they may look simple, they are delicious. Patrick:
And as a finishing touch, we're going to go
ahead and garnish this with some fresh mint. Nick:
This is definitely nice, but the other way to
use the cubes I find to be a lot more creative. Patrick:
Another use for the cubes that we got are
watermelon ice cubes, and. Nick:
We're gonna quickly move on to actually use
these ice cubes for something. We'll take it to the next level by making
fruit infused water. Patrick:
Go ahead and toss in our ice cubes. Colby. Nick:
Oh, so what you do is you go like this. Patrick:
Oh, we do. Nick:
Now is fill it to the top with water, then
close our lid, and we're left with this amazing watermelon infused water. Patrick:
Why don't we just make watermelon juice? The way this works is actually simple. We're going to cut a hole on top of the
watermelon, just big enough to fit in our immersion blender, and once it's loose,
we're going to go ahead and remove the top. Nick:
And that hole should be just big enough that
we can fit this immersion blender into the top. That's perfect. Patrick:
Oh my goodness. Nick:
All you really have to do is just spin the
immersion blender around, and it turns everything inside this watermelon into
juice. Whoa. Now that our entire watermelon has
been juiced, we'll pour this in. And now that our watermelon is hollow, it's
time for the next hack. We're basically going to turn this
watermelon into a drink dispenser. Patrick:
And once I make the perfect hole, I'm going
to go ahead and insert the spout. And then on the. Nick:
Other end, I'm going to come with this little
screw on the inside so it holds it in place. Patrick:
How does it feel. Nick:
Now we can actually put back in the juice. Patrick:
Perfect, perfect. Oh. Nick:
And we can place in the lid. Patrick:
That's so awesome. Patrick:
And here it is our delicious watermelon tap. Nick:
But we still haven't even done the most
exciting part. Patrick:
How nice is that? Nick:
We have one more great use for the watermelon
tap. If you want to make a refreshing summer
meal, you can actually make an amazing watermelon noodle bowl. As you can see, we still have plenty of
watermelon juice left in our watermelon tap, at which point I'm going to just put in
these matcha noodles. And that's really it. We're left with this
unique and creative noodle bowl. Patrick:
You know what? Patrick:
It's actually not that bad. Is it good? Yeah, it has a that hint of
watermelon and the green matcha. I'll be back. Thank you. We still have some leftover watermelon
juice. So now we're going to be making watermelon
soda. First we're gonna just go ahead and pour the
watermelon juice into the bottle. Nick:
Once we filled this up to the line, Patrick's
going to go ahead and lock this in. And then we just crank it down, right? Patrick:
Yeah. This is scary. Oh, my. Nick:
God, you got to be a little more gentle. Oh, it's a light touch I. Patrick:
Went hard. Nick:
Here that. Patrick:
Yeah yeah yeah. Nick:
Watermelon soda. Yeah. Woo! Let's put on our lab coats. I want to carbonate a whole watermelon now. Not just the. Patrick:
Juice. Ooh, let's do it. Nick:
This is gonna take a little time to begin. Patrick's gonna fill this red cooler with a
bunch of dry ice. And once we have a nice layer on the bottom,
I'm going to bring these to the edge, and then I'll cover it up with towels. So we protect our watermelon. Patrick:
Once our dry ice is prepped, we're going to
go ahead and add in our sliced watermelon. Nick:
It might sound crazy that these are going to
get carbonated, but as you can see, the reason we're wearing lab coats is there's a
little bit of science happening here. Patrick:
So what happens is that the, uh, dry ice, um,
the air in the dry ice goes into the watermelon and then it gets and then it
fizzes the watermelon. Should we just. It gets a carbonated. Nick:
The key is we cannot put these latches down,
because if we do, the gas can build up and explode. And you said. Patrick:
You have insurance. Nick:
That means that the only final step to
prepping our carbonated watermelon is to wrap this entire cooler in plastic wrap. What this is going to do is hold all of that
gas inside this little chamber here, forcing it into the watermelon. And hopefully when we open this in a bit,
that watermelon is going to have a bunch of bubbles. Patrick:
We're gonna go ahead and put this off to the
side and come back to this later. Nick:
Continuing on in our journey of science,
we're going to make some liquid nitrogen ice cream. So here's how this is going to go
down. First we need to make our ice cream mix. We're going to go in with very simply some
melted vanilla ice cream. Next we've made some fresh watermelon juice
and I'm going to start mixing. You stop when you feel like we have enough
watermelon flavor. Patrick:
I think that's good right there. Nick:
Beautiful. Patrick:
So we've essentially made watermelon melted
ice cream right now. Nick:
Precisely. Now we're about to do the real
science. I'm going to slowly pour in the liquid
nitrogen. As I pour it into there. It's going to turn miraculously from this
liquid that we have right now into ice cream. Patrick:
Okay. So now I'm going to lower in the whisk. Let's start off at a very low speed. Here we go. Careful. Patrick:
No way. This is amazing. Patrick:
You can see after our first pour, it has
thickened up a lot. Nick:
I think this is one of the coolest things
that we've ever cooked. That's it. We're good. Patrick:
That's nuts. I mean. Nick:
If that's not ice cream, I don't know what
is. It's been a pleasure doing science with you,
Patrick. Patrick:
It's the best. Nick:
We even did it in a heart shape for all the
subscribers since we love them so much. Patrick:
I think it tastes better off the whisk. Nick:
This looks perfect. Patrick:
This looks amazing. Nick:
It could look a little better if we give it a
topping. Patrick:
How about some freeze dried watermelon? Nick:
This one's going to be really simple. Patrick and I bought a very expensive freeze
drying machine. Can you. Patrick:
Venmo me? Nick:
Yeah, I'll do it later. Patrick is going to cut this now into some
nice cubes, which hopefully if our freeze drying machine actually works, we'll turn
into these beautiful freeze dried watermelon cubes. And once we've fully filled up one of
our freeze dried trays, I'm going to toss that right into our freeze dry machine a
couple hours later. Fast forward to our perfectly freeze dried
watermelon. The watermelon has become really light and
almost fluffy. Try one. Patrick:
Wow, that was delicious. Nick:
It's what the astronauts eat. We're gonna crumble it onto the top of our
ice cream. Patrick:
And to finish it off, we're gonna add in some
chocolate chips to give it that watermelon seed. Look. Nick:
Now, that looks good. Patrick:
That's amazing. Nick:
Let's take a nice, good scoop of this. Oh! Patrick:
Whoa! Good. Oh. Nick:
Brain freeze. Patrick:
Frame. Nick:
We can take the lab coats off. Okay. Going off the theme of freeze drying,
let's dehydrate. A while back, I saw Max the meat guy make
these watermelon Doritos. So the way this one works is actually really
simple. All we have to do is cut our watermelon into
nice, thin strips like this. And once I do that, Patrick is going to take
this triangle. Patrick:
Mold and just cut some triangles out of the
watermelon. Nick:
So the next part is easy. Now that we have our watermelon slices,
we're gonna lay them across our dehydrator here. Patrick:
Sprinkle it with my favorite seasoning to get
a nice even layer on there. Nick:
And then when that's finished, we'll put the
next rack on top of our dehydrator and repeat. Patrick:
Once it's all stacked up, we're just going to
go ahead and pop the cover on and just turn on our dehydrator. Now we just wait for
seven hours. Nick:
Fast forward. Patrick:
They're done. That was easy. Nick:
This looks dangerously similar to a Dorito. Patrick:
You know, what's missing is we need some
salsa. Nick:
Watermelon salsa. Patrick:
For Sam I'm gonna do is go ahead and throw in
some mint. Nick:
Leaves. And I'll follow that with a little
bit of chopped red onion. Patrick:
Every good salsa comes with some jalapenos,
and. Nick:
You can't miss out on the cilantro, although
I know it might taste like soap to some of you. Not me though. Patrick:
No lime juice for some nice acidity. Nick:
And to finish, go ahead with the salt. Patrick:
I think you need to charge your salt. Nick:
Salt and my secret ingredient that I
sometimes like to put in my salsas. A little soy sauce. Patrick:
That's interesting. Nick:
Let's mix that up, making sure everything is
nice and evenly coated. And to finish, let's put it on to the chips. Patrick:
This is amazing. Whoa! No, seriously. Whoa! Patrick:
Yeah. Tastes like. Nick:
Doritos. Patrick:
So much flavor. That soy sauce comes through
so perfectly. And with all. Nick:
These extra scraps that we've saved up from
our watermelon so far. Let's make some shaved ice. Patrick:
Stuart, if you're wondering what this is,
it's a nice crusher, and we're going to use it to make watermelon shaved ice. All you do is simply add in some frozen
watermelon and push down to start shaving it. Oh. Nick:
I have to say, now that we've put it in a
bowl, this looks a lot more like watermelon sorbet, but I guess they are the same thing. It's very pure. Patrick:
It's very pure. I feel healthy, it's. Patrick:
Not very sweet. Patrick:
Not at all. Nick:
This is just frozen watermelon shaved up. That's it. But it tastes so much less sweet
than biting into a piece of regular. Patrick:
Water, which I kind of prefer. Nick:
Let's use this to make something else. If we simply fill up a blender with all of
our leftover watermelon shaved ice, we can use it to make a delicious watermelon Icee. Give this a nice boost of flavor. We're gonna add a little bit of mint. Patrick:
Oh, I love the smell of mint. You know what. Nick:
You do to activate mint? Wake it up. What? Patrick:
Geez. It's activated. Can you, uh, activate me? We're gonna add in just a little bit of that
watermelon juice. Oh, look at that. Oh. Nick:
I love how you can see all the little. Patrick:
It's okay, it's okay. I'm sorry, but I was. Nick:
Gonna say is, I love how you can see all the
little specks of mint in there. It looks delicious. Patrick:
Yeah, it looks amazing. Cheers. Nick:
Mm. Mm. Way better than the shaved ice. Patrick:
Now, I'm gonna go activate everything in my
life. Patrick:
Oh, wait. What was that? Oh, God. Nick:
If you can't already tell from the label, we
bought a soft serve machine. Patrick:
Oh, you got it. Yeah, I got it. I gotta put this down. Patrick:
We got our water and we got our watermelon
soft serve mix. And all we got to do is just mix these two
together. Nick:
I'm gonna make a vortex. Oh, look at that. Patrick:
Look at the color change. Nick:
It smells like watermelon bubblegum. Yeah. I'm gonna transfer the liquid. Patrick:
Oh. Oh. Is that a good sign? Patrick:
Lit on. Patrick:
Showtime. Let's do it. Nick:
Oh. So once this is at 100%, our ice cream is
ready to come out. 25%. Patrick:
50, 75%. We're getting there. Come on, buddy, get
there. Patrick:
99. Let's go. 99. Nick:
Oh, we're ready to fill. Oh, are you kidding me? Patrick:
That is so awesome. Patrick:
No way. Who would. Patrick:
Have thought? Nick:
Aside from the fact that the soft serve
actually looks perfect? I love the fact that we have these chocolate
chip watermelon seeds. We could open a shop with these. Patrick:
Yeah, right. Nick:
Seriously, holding this makes me feel like
I'm sitting in a field in the middle of the summer. Patrick:
Surrounded by horses. Nick:
No horses. Oh. Patrick:
Um, is this amazing? Nick:
Have you ever been to Disney? Patrick:
Yeah, I have. Nick:
Have you had Dole. Patrick:
Whip? Yes. Nick:
This is watermelon Dole whip. Patrick. Patrick. Uh, you know what? We need to complete our summer experience. What? Popsicles. Patrick:
Let's do it. Nick:
First things first. Watermelon into a
blender. Fun fact while we're doing this, do you know
what percentage of a watermelon is actually water? 80. It's actually 92% water. So we're just eating water. That's why it's called a watermelon. Oh. Oh, yeah. Let's go. Patrick:
All right, we're gonna go ahead and fill up
our popsicle mold about. Nick:
Three quarters of the way full. We need to leave room for the rest of the
watermelon popsicles because they're going to be green, so it looks like a watermelon. Patrick:
This is literally the easiest and best thing
to make for the summer. Nick:
I totally agree. Anything with watermelon? You can't go wrong. Can't. We're gonna get fancy. We're gonna put some
mini baby chocolate chips in there for the watermelon seeds. That's awesome. Now at this point, we want to freeze these
for a little bit and then stick the popsicle sticks in the next layer, which is going to
represent that little white part between the watermelon rind and the actual watermelon is
some coconut milk. And finally we have the perfect watermelon
pop. Patrick:
Oh no way. Nick:
It's insane how perfect these look, right? Patrick:
We got the Kiwi leader, you got the coconut
layer, and then you got the majority watermelon juice. It just resembles it, so. Well, look at that. Nick:
Mm. Perfect. Let's make something even sweeter, though. Patrick:
This next one is called Korean sugar syrup. And the good thing about it is it only takes
two ingredients. All you have. Nick:
To do is layer sugar and the fruit of your
choice back and forth in a glass container. We are, of course using watermelon, and the
greatest thing about this hack is that it does all the work for you. I've already personally tried it with
strawberries and dragonfruit and this is my third time making it. Once we've topped it
off, I'll close this up and it's super easy. This just goes in the fridge for one week. We made a little bit ahead of time too
smart. Let's open it up. Get ready for the smell. Patrick:
Oh, smells like watermelon. It really doesn't have that big of a. Nick:
Yeah, it just smells like watermelon. All right, well, wait, just wait a second. Wow. Oh, it's broken down into this really
soft and squishy and almost sort of taffy like consistency. It's not bad. It tastes like a watermelon
sugar pickle. Patrick:
Mhm. Patrick:
Exactly. Yeah. Wow. You're good at this. Yeah. Have you thought about YouTube. Nick:
Now with this Korean sugar syrup. There are a ton of different uses. The color of this is super nice too. So vibrant. But we're gonna make lollipops,
watermelon lollipops. This green contraption here is a lollipop
mold. And we're simply going to take our droppers
and then carefully fill up our molds. Once they've all been filled all the way up
to the top, we'll carefully place in our lollipop sticks. This looks awesome. Patrick:
That looks amazing. Nick:
Here's the finished product a perfect
watermelon lollipop. Lollipops are cool, but you know what's even
cooler? We're gonna make some watermelon tanghulu. Ooh, I've made tanghulu so many times now
that I don't even measure anymore. I just add a bunch of sugar and a little bit
of water into a pot, and then we'll cook this down into our tanghulu liquid. Once our sugar reaches that perfect
temperature, it's time to dip. I have this little method where I tilt the
pan to the side like this. Gives you extra dipping space. Patrick:
Smart. All we have to do is take our
watermelon cubes and carefully dip that into our sugar and straight into our ice bath. Well, no. Nick:
We've done this properly. If we have a
perfect, beautiful shiny glazed layer on the outside of our watermelon cubes. Cheers! Patrick:
Can I have yours? Nick:
Next up, we're making one of my personal
favorites. Watermelon. Fruit. Leather. Patrick:
Nick, you've made this a million times. We have to do it again. Nick:
To be fair, I think I've probably made fruit
leather out of every single fruit in this world. Patrick:
Yeah, we all know we. Nick:
Might not have made fruit leather today, but
we'll move on to a hack that uses fruit leather. We're starting off with some fruit
by the foot. Patrick:
Brings back childhood memories. Nick:
The sweet flavor of all natural and
non-artificial watermelon. Patrick:
100%. Patrick:
Organic. Nick:
We'll bring back in some of these party
sticks from earlier in the video. Patrick:
Now you just take that fruit roll up and
we're gonna go ahead and wrap our watermelon. You showbizzle it, you know what I mean? Patrick:
No. Nick:
Oh, it fits perfectly. Patrick:
Same here. Look at that. Patrick:
Oh, come on, look at that. Nick:
I think mine looks better. Patrick:
It does look a lot better. And now we're just gonna take a clean plate
and pouring some of that chamoy. Nick:
What is in chamoy for people that don't know. Patrick:
I don't know what's in chamoy. Nick:
It's a condiment that basically is just
filled with different dried fruits and chili peppers. Patrick:
Now we're gonna take our watermelon and just
dip it into the chamoy sauce. Make sure you cover all sides. Make sure to do the top people forget the. Nick:
Top as the finishing touch. We're going to sprinkle tahini all across
our Mexican watermelon. Can't forget the top. Patrick:
You can't forget. See rookie mistakes. Nick:
We almost forgot the top. Patrick:
And as our last step to level up our Mexican
watermelon, we want to squeeze some lemon on top of that. Bon appetit. Cheers. Mm. Mhm. Mm. Mhm. Mhm. Let's make two more. Nick:
Instead of making more Mexican watermelon,
let's make some watermelon cotton candy. This is our watermelon sugar. And when we're ready, we turn it on. And now we wait. Patrick:
It's like we're at the carnival. So how do you do this? Nick:
Never make cotton. Patrick:
Candy. I've never made cotton candy in my
life. Is that a common thing? Patrick:
Just watch. Okay. Whoa. Patrick:
It looks like spiderwebs. See it? Nick:
You can see it just sort of very quickly
forms this loose fiber around the edge of it. We go, in. Patrick:
We go. Nick:
And we just keep spinning. Collect all of the cotton candy. Look at that. Now it's going see how it's
going fast now and then. We're really we're just good now at this
point. Patrick:
Oh look at that. Nick:
Gorgeous right. Patrick:
That is. Patrick:
Beautiful. Nick:
Watermelon cotton candy here I go. Go quick, quick. Because the sugar is
building up on the edge. Patrick:
Oh boy baby. Patrick:
Yes, yes. No no. Watch this. Super simple a little more
gradual. Nick:
Spin a little higher up. Patrick:
Oh, higher up. Oh, you're right. I could do this all day. Yeah. Look how mine came out. Um, what are you doing? Nick:
A little bit of a fun fact for you here,
Patrick. This sugar, it's called unicorn bacon. Patrick:
What a great name. Nick:
It's all the collected sugar on the side, and
it's nice and crunchy and has kind of a unique texture to it. Patrick:
That's crunchy. Patrick:
Yeah. Patrick:
This is as good as the cotton candy. Nick:
Patrick, I have even more watermelon sweets
for us. Remember that hack a while ago when everyone
was making honey jelly? Patrick:
Yeah, yeah yeah. Nick:
Watermelon bottle jelly. Inside these bottles is corn syrup and
watermelon juice. I've shaken it up. Then we've frozen it for
a little bit. And if I squeeze mine here, it should go
straight up. I need your help. Three. Two. Patrick:
One. Oh, that's so sick. No. Nick:
What's better? The cotton candy or the. Patrick:
Oh, that's a tough one, but I'm gonna go with
the cotton candy. Nick:
We're going from jelly to jello. Oh, I didn't want to wait for the jello to
actually set, so I made this ahead of time. We turned the entire thing into watermelon
juice. We added gelatin, and now it should be
jello. Patrick:
So if I cut into this, there's jello. I hope so. Patrick:
Go ahead. All right. Oh my gosh Patrick. Nick:
Why would you cut it like that. Patrick:
Oops I. Nick:
Made backups. Patrick:
Okay. But it. Nick:
Is jello. Patrick:
Yeah it is definitely jello. And it smells like watermelon. That's. Nick:
You hear that? Why don't I cut this time? Patrick:
Oh you got a better one. Okay, cool. Patrick:
Oh, look at that. So cool. Patrick:
And you could see, like, the watermelon pulp. Nick:
Let me get another slice so we can be
buddies. Patrick:
Sorry for ruining your last watermelon. That's fine. Nick:
This is just a fun thing to make and a fun
thing to see. Patrick:
You know what? This reminds me of? Going to birthday parties as a kid. And we also had pizza. This next one might upset some Italians. We're making watermelon pizza, so we're just
gonna cut out a thick slice out of our watermelon. Just be careful when doing it. Don't do it like Nick. I'll place that on
top of the pizza pan. Start off with the pizza sauce. Nick:
Spread it right around. Not too much, but not
too little either. Fun fact. Patrick:
I used to work at Domino's Pizza when I was
younger. Nick:
So he knows how to make a good pie. Next up, we'll go on with some low moisture
mozzarella cheese. Patrick:
And of course we can't forget about the
pepperonis. Nick:
I like it when it's a little more spread,
kind of, you know, haphazardly. Patrick:
Yeah, well, at Domino's, a medium pizza had
28 pepperonis. Nick:
I want to argue with you on the placement and
how much you put here, but I'm not going to. Patrick:
It's amazing because. Nick:
You worked at Domino's. Thank you. Going to we're gonna finish this off with
some fresh mint as opposed to basil. Mint works so much better with a watermelon. Gorgeous. Patrick:
And as a finishing touch, I'm going to go in
with some salt. Nick:
And a tiny little drizzle of olive oil. Patrick:
Oh, that looks so amazing. Nick:
Into the oven at 500°F. Patrick:
After a few minutes our pizza is ready. Nick:
You know, call me crazy, but the watermelon
pizza looks good. Patrick:
You're not crazy. Nick:
It cuts really well. Patrick:
Yeah, yeah, yeah. Nick:
The one thing I will say is we didn't quite
fully melt the cheese on here, but otherwise it looks amazing. Patrick. Cheers. Yeah. I'm a big crush guy. So. Patrick:
What? Patrick:
Compared to a regular pizza. Nick:
It's juicier. What about compared to
pineapple pizza? Patrick:
Actually, this is a little bit better. Nick:
And what exactly? You might be wondering what
we do with these crusts? Well, you can make pickled watermelon rind
like my mom always loves to do at home. Or you can make sour gummy worms. Patrick:
Oh, my favorite. Nick:
We're gonna take off just that white part. That sort of in between the rind and the
watermelon. Patrick:
It should look something like this. Nick:
That isn't going to be cut into little strips
that look like gummy worms. Instead of using a knife to peel, which is
going to be very slow. We have a little trick, don't we? A box grater and that's just taking off all
the outside layer that we don't want to eat, and leaving just the green parts that we can
turn into gummy worms. And fast forward to us polishing it off
here. That is our naked watermelon. Patrick:
So now that we got rid of the part we can't
eat, we're going to go ahead and slice off a thin layer of that rind. Nick:
This watermelon looks crazy. Yeah. And then all we're doing now is
turning it into more strips. Boom. Now it's actually make these all we
need to do is add a little bit of water to a pan. Patrick:
Our watermelon. Patrick:
Rinds, then. Nick:
Some blue raspberry starburst Jell-O. What a weird ingredient. But this is what you do. You should have got watermelon flavor. Yeah, that would have been smart. Patrick:
And just a little bit of sugar. Nick:
Perfect. Then on goes our burner and we bring
this to a boil. Patrick:
Once it boils, we want to let this keep going
until it becomes nice and tender. Nick:
It's looking pretty tender to me. Patrick:
Onto a plate. I'm gonna go ahead and put in
some sugar. Nick:
And for that super sour taste that you get
when you taste any sour candy, we're also going to lightly dust on some citric acid,
roll it all around, get them nice and sour. They look like worms. Patrick:
Yeah they're. Nick:
Soft. They're squishy. Mhm. Patrick:
Can you be the mommy bird and I be the baby
bird. And you feed me worms. Wow. They just like a gummy worm. Mhm. Ooh it's sour though. Patrick:
Ooh. As crazy. Nick:
As it may seem that we just made a pizza and
gummy worms from watermelon, we're gonna do something even worse using. Patrick:
The leftover watermelon we have from the
gummy worms. Let's make watermelon. Nick:
Ham. We are going to basically throw this ham
on a grill in a smoker and just let it go until it turns into sort of a meat. So first up, all we have to do is simply go
across the entire watermelon and score it. The idea is we want to make it look like one
of those sort of classic holiday hams. This is going to give us that nice texture. And also when it smokes, it's going to let
more flavor get into those little cracks. Patrick:
Yeah, we're creating basically more surface
area. Nick:
You're going to see two when this is finished
cooking. This is going to be a lot smaller if we've
done it properly. Yeah probably about half the size. Patrick:
Now I'm just going to go ahead and lightly
season this with some salt. We can't forget about the garlic powder must
have on any ham. And last but not least, I'm going with just
a little bit of that chili powder a little. Patrick:
This looks. Patrick:
Good. That looks amazing. It looks like. Nick:
A nice spiced, flavorful ham. Ready? Yeah. Patrick:
Grill time. Let's go. Nick:
The fire might have been a little too much at
one point, but it came out looking pretty darn good. Patrick:
As you guys could tell. We placed some cloves
on top of the ham just to give it that classic look. Patrick:
It's done. Patrick:
Oh, that looks insane. Patrick:
It looks good. Patrick:
I can't believe we just made watermelon ham. And you can actually tell definitely
depleted a lot. Nick:
It's about 50% of the size that it was
before. Patrick:
Do the honors, Patrick. Do it. Come on, come on. Give us ham. Wow. Patrick:
Definitely tender. Nick:
I'd say it's more on the rare than medium
rare side. Patrick:
Yeah, it seems like that. Nick:
Cut me a slice. If you don't mind. Cut me a slice, I got you. Thank you. Sir. Patrick:
Yeah, I'm gonna cut myself a slice, too. Patrick:
It looks like. Nick:
A really rare slash. Raw roast beef. Patrick:
Definitely raw. Nick:
Tender. Patrick:
Yeah. Very tender. Nick:
It feels like meat if we close our eyes. Right. Could you tell that this wasn't a big
floppy cut of meat? Patrick:
Yeah, yeah, yeah, yeah. Nick:
For me, I don't even like ham to begin with. I'd rather make some chicken. Patrick:
Chicken? Nick:
We're gonna make what's called a chicken in a
watermelon. And believe it or not, this recipe was
actually first posted by the New York Times as an April Fool's joke. Patrick:
That's a good joke. Nick:
Yeah, but now we're doing it for real. Patrick:
I'm gonna start off giving this a nice
massage while Nick pours over that marinade. Nick:
Really? Massage that in there, get all that
marinade in every nook and cranny once it's. Patrick:
Marinated right there. Go ahead and put this
in one half of that watermelon. Patrick:
This is crazy. Crazy. This is crazy. Nick:
A little bit of extra marinade on top just
for good measure. Gently close it all up. It fits perfectly. I think we're ready to bake. Patrick:
Let's do it. Patrick:
Into the oven we go. Nick:
A few hours later, our chicken should be
done. The juice that came out of this. Patrick:
Is insane and the kitchen smells. Patrick:
Amazing. It smells. Nick:
Fantastic. Patrick:
Oh, you see that steam? My goodness, it's been. Nick:
Stewing inside this thing. There's so much liquid. It smells. So good. Patrick:
Yeah, you're right. Patrick:
It's like a bite. Yes, please. Nick:
Perfectly cooked. Patrick:
And it looks juicy. Nick:
It is literally just flaking right apart. The key is to also dip it in that liquid on
the outside. That sort of came off the outer watermelon. That gives it this sort of beautiful dark
shimmer. Patrick:
That is amazing. Oh, it just slid off. Patrick:
Look at that meat. Nick:
It is fall apart tender. This is a big win, Patrick. Before we find out how many rubber bands it
takes to explode a watermelon, we need to celebrate a little bit. Patrick:
Let's start our celebration with some
watermelon cupcakes. Nick:
Super easy to make, by the way. Only a couple ingredients. This goes in to our cupcake wrapper, then
whipped cream nice and slowly around the cupcake. Patrick:
Oh oh that's beautiful. Now we're gonna top it off with some
watermelon seeds or just chocolate chips. Nick:
And I gotta say, these cupcakes look pretty
good. Patrick:
Yeah, well. Nick:
Not yours, but this one looks pretty good. Hey, I feel bad enough that yours looks like
that. Then I'm just gonna let you take a good bite
of mine. Patrick:
Thank you. Go ahead. Be gentle. Mhm. Nick:
Look at that cross section. Whipped cream. Watermelon. Patrick:
Amazing. Nick:
You can't get any better than that. Or can you wait right here. One more surprise before we do the coolest
stuff of the entire day. Patrick:
This is insane. Nick:
It's a watermelon cake. We've got some pineapple on there, some
strawberries, some blackberries and raspberries. This is so. Patrick:
Beautiful. I would have this at my wedding. Oh, you got a watermelon knife? Perfect. Nick:
Let's take a nice clean slice out of the
side. That. Da da da dun dun dun da. Patrick:
Just watermelon though. Nick:
We know what this is gonna taste like. Yeah, we don't know what the carbonated
watermelon is gonna taste like. As you probably remember, our carbonated
watermelon has been sitting in the background this entire video, and now it's time to
taste it. Patrick:
The moment of truth. Nick:
Part of the reason we're wearing our safety
goggles is because, as you can see, there's been quite a bit of pressure that's built up
around the edge of this cooler, and we don't want any explosions in our face. Patrick:
Hopefully not. Nick:
Three. Two one. Patrick:
Haha! No way! Patrick:
Sizzling. Cheers! Patrick:
It's pretty cool, right? That's awesome. Nick:
Like more carbonated than a drink? Patrick:
Yeah, it's so carbonated. Patrick:
Listen to my mouth. Nick:
We've tested out a lot of things in this
video. We did just about every single watermelon
experiment that we could possibly think of. But there's just one question left. Patrick:
How many rubber bands does it take to explode
a watermelon? Nick:
Let's find out. Patrick:
1. 2. 3. Nick:
We gotta go faster than this. Six. Patrick:
9. 14. So should we. Nick:
Just fast forward? Patrick:
Yeah. Let's not bore the people. Nick:
That's fast forward. Patrick:
Oh, okay. Patrick:
487 489 one second, one second. Okay. We gotta keep. Nick:
Going 492. Patrick:
499. Nick:
500. 501. Patrick:
503 504. 505. Patrick:
Nope. Patrick:
I'm freaking out. Nick:
Oh. Patrick:
517 528. Patrick:
531. That's 531 rubber bands. And it still hasn't done much. Patrick:
It's curved. Patrick:
It's curved. Yeah, yeah, yeah, I see it, I. Patrick:
See curved. Nick:
I could feel stuff. Oh. Astronaut:
We have liftoff. Nick:
Please go subscribe so we can catch Gordon.
