I Made Giant 50-Pound Spaghetti And Meatballs For Kalen Allen from Kalen Reacts • Tasty

am I getting so tired already it's fun it's so cool this is about a 40 pounds worth of stuff there's like so many different textures in here I don't think this is doing anything but it's fun oh wow Wow [Music] welcome back to tasties making it big this is the show where I make giant food for my friends and special guests today I've invited in Kalin Allen you guys have might have seen his viral reactions to release really awesome food videos and I'm really excited because I've always wanted to see he'd react if I cook for him so let's go meet him okay well hello hello what's going on how are ya good big fan oh well thank you very much I know a lot of people out there probably know what you're famous for but in case some people don't what do you do so essentially my main job is I react to food videos how did you get into this like where did it all start I was on my way to work and I was like Lena my BAE and I was going through it was actually a tasty video came up and it was at this cornbread and I was like oh actually make a video to this now put up my phone first record and unreal O's history I've definitely learned a lot from watching you react to other people's videos I've definitely been more cautious about the way I approach the stuff that I make and I would love to cook for you today and make you something really really giant what sorts of foods are you into I am into a lot of food that I love I love Italian as well okay yeah are there any dishes that you think maybe you would like to request for me to make I mean the doors wide open spaghetti Oh like spaghetti meatballs or just spaghetti spaghetti meatballs okay so that means a meeting like giant spaghetti and giant meatballs I actually liked it a lot of people get mad about it I like sugar in my spaghetti Oh interesting I like my spaghetti to be sweet I want to get working on the food but I might call you back in you know cuz I would love to see you react real-time to some of the stuff near the end because that's where all the food's coming together so I'll get to work and then I'll call you back for some reactions later okay okay we're gonna make some Giants we're gonna get meatballs in giant spaghetti meatballs the first thing as well the spaghetti so we're gonna start with fresh pasta we're gonna bill in with 8 cups of flour and some salt and then we're gonna mix this together with a fork to evenly incorporate the salt with the flour this is 8 cups of flour it's actually a quarter of the total batch because we if you do it all at once it'll be kind of crazy so the amount of dough we're making here seems like a lot and that's only 1/4 of the whole thing so that's pretty cool so once the flour and the salt are mixed you want to go in make kind of like a little well like you do after you get the well we're going in with the eggs this is a dozen eggs that's 12 and we have a little bit of water to also help this come together you don't really want to go in to mix everything you kind of want to like whisk all this all these eggs and water and get it into a nice mixture first so that it's more evenly incorporated that's why we made the well the whole entire pasta batch for Kalin's giant spaghetti meatballs is going to be 32 cups of flour and 48 eggs also known as a lot of stuff so can yell at whirlpool am I getting so tired already it doesn't all have to come together in the bowl you just need to get it to consistency where you can dump it out and also I just want to stop doing this so we're gonna dump this out and continue to knead that goal is to kind of shimmy it into a workable dough yeah this is its own unique workout if you make pasta from scratch every day we're gonna be really jacked in like one arm and then the great thing is that this is also your sponge so you can just do this it's been about 10 minutes and I think the reason why you have to kind of go for so long is because it's a pretty large portion of dough it really worked the gluten you got to get all the liquid from the egg all the fat from the egg to really combine with the flour but it's looking pretty good now this one sounds looking cool it's been about an hour I've made a total of four giant pasta dough balls and they've all been resting at room temperature for at least thirty minutes this is the one I most recently made her name's Gertrude and we're gonna cut gertrude into 16 pieces to roll through this pasta machine Emma straight down the middle oh yeah eight look at that 16 totally not even pasta triangles and we're gonna get this into a sort of like a rectangular shape a little bit of flour want to turn on our pasta machine right now is that the thickest setting this is a one setting and because it's on a stand mixer the stand mixer is going to do a lot of the work for me which is nice enough to do myself all right and stand mixer is also on the lowest power setting so it isn't just like shoot out pasta everywhere are we gonna do that a couple of times so you can get it to be a little thinner it's so nice having someone else do the rolling out for me I just kind of hold it and caress it and let it go so that looks pretty good it's gotten a lot longer than we started at this point we're gonna go to the second setting cuz if you go from one to like three too fast it'll like bottleneck in here and there's gonna be a big traffic jam and nobody's gonna be coming out smooth everybody to be pissed they're like Swan Lake should be playing right now all right 15 worker Trude pieces to go so now that they're rolled into these long sheets I do want to cut them into really wide and big noodles I got a really cool toy this is a pasta bike kind of like an accordion it almost be like an old-school torture device oh [Music] it's so cool we have essentially is really really nice pasta noodles like that this is one noodle it's like it's like 2 feet long that's awesome you in pressure even pressure all the way through nice I think that's why they call it a pasta pipe it literally feels like you're riding a bike through a field of pasta that's kind of a dream this is Gertrude now reborn into a almost like flower like Picasso painting but this is only one of the four dough babies that I have to get there so I'm gonna go put this in the back and I'm gonna ride my bike for another hour or so so uh I have to make giant meatball I'm not really sure how if you just make a ball that big and you bake it it'll like kind of flatten in the oven and I really want a nice like spherical kind of shape so I'm gonna try to search up Giants you her ball yeah they're all like sphere moles large ball bowls for cocktails like 3 inch 4 inch I'm not that's not good okay okay so apparently there's like these cake pans that are like hemispheres that apparently they use for like those dome shaped cakes they say sports cake pans I'm assuming it's like those cakes where it's like a soccer ball a basketball a big one that's how they make those and I think if I can actually get two of them I could potentially put meat and like make like a big sandwich and then bacon oh there's like a there's like a specialty Bake Shoppe a couple couple miles and I put my eggs in one basket and hope that they have it so I'm gonna go shopping and I'm gonna go get those bolts well I found these at the store these are nice big hemisphere molds I told the guy that I was gonna be making meatballs and he was like yeah we use those for cakes and I was like making a cake put some sheets in crimp it around the edge and we use this guy to press it down make a nice little shape all right let's try to make things nice and even here look at that nice me both Bissell we have 27 pounds of ground beef and this is gonna make for meatballs we have 48 eggs have a lot of Parmesan cheese we have 12 cups of bread crumbs fun fact every four slices of bread is 1 cup of bread crumbs so we just throw in forty eight slices of bread and with the amount of eggs we just put in here plus the Mel we used in the pasta this is close to 100 eggs 2 onions Italian seasoning salt garlic powder and pepper this is about I'm gonna say 40 pounds worth of stuff what's in wild it's like so many different textures in here don't really want to talk about it an average meatball is around one ounce so 27 pounds of ground beef is equivalent to four hundred and thirty two ounces of beef so these four giant meatballs will be the size of 432 meatballs like punching it I don't think this is doing anything but it's fun the goal here is to make sure that we don't have any lumps or pockets or clumps of any of those individual ingredients I want to get all this into one homogeneous mass so we're gonna be here for a long time we're ready to put the mixture inside of those foil balls but we do need to spray those molds first because you don't want them to stick this mixer makes four meatballs and this is one meatball so I'm gonna try to divide this up into like a quarter and try to compress it I kind of want this to also come above the lip of the meatball because meats gonna shrink in the oven and if you cook it and it's below it'll just like dirt and then it'll become smaller and it'll be fine it'll work Sarge the meats into the quarters okay let's just do this we're gonna squeeze hard it's like a meat sandwich kind of looks like Piranha Plants that was one I want to make three more use up the rest of this bad boy over here and we're gonna make them all off for a very very long time until they're cooked and pray that they retain their sphere shape it's been about uh three hours the meatballs are almost ready they look crazy there's like four giant Death Star things in there we're just trying to time it so that by the time the meatballs come out the noodles are coming out so we're gonna boil the noodles we got but the first thing that we have to do is we have to obviously salt the pasta water so go here it's really hot we're gonna go in with these noodles go in here okay so because this is fresh pasta it cooks very quickly but these are thicker noodles so we're gonna cook them for about four to five minutes hopefully we'll have some delicious bouncy al dente thick pasta noodles okay so these are pretty much ready big spatula big spider we got whoa that's pretty awesome Faye's they're going here one of there was some oil on it so they don't stick and then just to taste hmm we're really good it's a great first batch we're gonna go with a second one here I think is to keep the water going in a vortex as the noodles go in so that it don't stick alright second batch is ready it's coming out nice and bouncy and springy you know with some oil just like the Gordon Ramsay olive oil in perfect please don't be mad Gordon mmm I'm gonna go cook like 20 more though and then a little bigger all right cool welcome to the set Kayla thank you doing I'm exciting you're hungry I'm very hungry what do you think of all this stuff we got so okay so I noticed that those aren't spaghetti noodles aren't those what are those called pin it started peed on it let's start with the P Papa de Leon something like that hey I think that's what it say on the menus Papa deli Papa deadly yeah I mean we cut them and you know we made them by hand and then we just like cut them really long with the power I'm gonna start by putting down the pasta noodles now where you gonna go pants bro I don't know our department got them from the hardware store they may or may not be pants now when you bought them noodles do you see these in the water I'm I season the water ok composers be throwing it up in the water and bling and noodles that knock you how many eggs do you think it took to make this uh this batch of pasta you know what I've never made fresh pasta before so I'm a guest I'm gonna say 15 4848 a lot of chickens huh oh yeah it was busy how long you been cooking I've been cooking since I was in high school did you go to culinary school no not only did I learn to cook you okay yeah my mom taught me over speakerphone while she was in China yeah she literally yell at me and tell me what to buy so this is our nest of pasta noodles you can tell it's making a nice landing zone for the meatballs beautiful that is impressive they look like planning you know you can take those together and put that in somebody solar system for a science fair project oh wow oh wow Wow Oh Quan well great color to them too yeah there's a good sear on it right uh-huh uh-huh Wow is juicy too Wow this is insane we got the sauce here beautiful per your request there's a little bit of sugar in here oh thank you so you want to taste it that's perfection where you get a ladle they'd be a same restaurant supply store I don't know but it's made like the super Style section it's the area 51 section yeah here you go oh wow I was like a volcano smoke it's hot and really baby how many tomatoes I don't know I think the whole farm how do you feel about this amount of sauce I think it looks great all right cool cuz we're not done yet I gotta garnish it Oh okay what we garnish it we got some cheese a man now listen when I go to Olive Garden I'm always a present you know when they'd be like well tell me when could we be sitting there for five minutes giggle go ahead garnish that thing with that cheese you all want yeah anyone else order some good cheese oh yeah people in there on you all right I got you how do you feel about parsley I you know I think less is more the taste of the person food oh yeah lesson definitely more with this parsley Jesus almost took me out a little bit never know okay that's know this is it yeah some we can eat now however you think this is I would guess is to be probably around fifty pounds yeah that's there that's heavy okay heavy that's real heavy okay you ready to eat I'm ready all right what would you like to start with first but I feel like we need to plate it again yeah so we need to grab some noodles first down okay okay this is crazy comin here this little crevice right here give me some sauce look at that oh I was like tableside prime rib no good here you go sir thank you some tableside meatballs Alec thank you so much just cut myself a slice of meatball nobody ever says that yeah cuz they don't have to yeah all right Cheers you outdid yourself at this one mmm this best damn me behind they ever had its moist you would think you know with that big not dry it's not dry then it's not dry at all I mean it's seasoned very well thank you if there's a lot of flavor in there how many'd you to open up a restaurant I'm a giant food that's it oh yeah you know it's LA so all the instagramers to go crazy because then going to take pictures or put a big big pink wall yeah sorry that's all you need go big or go home okay mm-hmm my posture still got a little bit of bounce to it mm-hmm it's not overcook ain't that crazy now people with like an ounce of bouncing and overcook you'd have made all this possible you need this perfect well thank you they make Tupperware just be it I only get my Tupperware that we can go to Bed Bath & Beyond to find a bathtub okay don't work thank you so much for coming today thank you for coming I'm glad you like you feel free to keep on eating okay but see you guys next time bye y'all I'm staying [Music]

Channel: Tasty

Views: 9,785,420

Rating: 4.9256797 out of 5

Keywords: I Made Giant 50-Pound Spaghetti And Meatballs, I Made Giant 50-Pound Spaghetti And Meatballs for Kalen Reacts, PL-MIB, PL-MIB-S2, alvin zhou, buzzfeed, buzzfeed alvin, buzzfeed tasty, food challenge, giant food, giant food challenge, giant meatballs, giant meatballs alvin, giant spaghetti and meatballs, i make giant food, making 50-pound spaghetti and meatballs, making giant food, making it big, taste test, tasty

Id: mY4AmqIRTZI

Length: 18min 27sec (1107 seconds)

Published: Sat Oct 12 2019