Making It Big: Season 1 Marathon • Tasty

hey guys hope you enjoy today's marathon of season one of tasties making a big make sure to stick around for the whole video because at one point I'm gonna be presenting three options of giant foods to choose from for season two and I want you guys to pick that for me so until then enjoy the marathon and stick around 14 pounds of beef 10 pounds of dough 6 pounds of cheese this burger is gonna be 56 times size of a regular burger hey guys my name is Alvin I'm a tasty producer and I love making crazy food and my friend Victor actually hit me up yesterday and he is a guy that just loves burgers to the end of the world and he goes I got a favor to ask you know I like burgers right well you see my birthday's coming up real soon and I don't really like King and I was wondering could you make me a giant cheeseburger for my birthday but I was like dang ok I see you're I hit me up tomorrow and see what I can do thanks many of the goat so dude good what you got for me gonna have the couple of my favorite burgers I wanted you to come check it out what do you love so much about this burger it starts off with this amazing toasted brioche bun toasting it on both sides to make sure there's crispy and the beef the way that they sear it the juiciness bang and that cheese that cheese though it melts into all the little crevices of the beef so I'm talking about and the top things are super simple lettuce tomato oh man once you put all those wonderful things together you take that bite [Music] so I'm gonna try to make you a really big version of this might not be easy but I'm gonna see what I can do if anybody can do is you man all right thanks doing pretty good time to make this crazy thing we're gonna start with his giant custom brioche bun pretty classic Rios recipe some flour some salt sugar a couple of eggs gonna get this started I forgot the dough hook while this is going I'm gonna make the starter mixture a cup of water yeast some milk for the yeast to drink kind of get hydrated start drinking got growing because you know the Z's ain't hit puberty yet ooh five to eight minutes low speed until the dough comes together and then we're gonna add a lot of butter the dough is coming together it's in a ball shape of brioche one of the most signature things a lot of butter so add it slowly coorporate into the dough and kind of make it super velvety so let's look at hot good a lot of dough y'all that's nice cool yeah shape it to a ball get this guy into this buttered dish bed get some plastic cover this guy up let him take a nap for two hours and I'll see you in a bit dude so while the dough rest want to use some foil to kind of make the bun stay in this shape gotta make a circle class but to give there's this sort of thing this is a big-ass circle hope it's dirty you have to hold the bread but we'll see oh man this is a big boy right here here we go so satisfying whoa maybe I should have oiled my surface get the air bubbles out reshape it into the form of a circle for the hamburger bun so the rest of you for this dough actually makes ten individual buns and I doubled the recipe so this bun is actually gonna be the size of 20 buns I think I'm gonna put some egg wash on this too off to the oven you go see you in a minute [Music] this is a big button whoa that is a burger button then directly into the pan looking pretty good well this one kind of toast in the pan I'm just gonna brush some butter on this gonna throw it in the broiler over there to get toasted too oh that's a nice toast now we're gonna make this beef patty I got the biggest tray we could find in the kitchen I got a lot of beef but not with a lot of people and it is 14 pounds of beef in an average burger somewhere around 1/4 pound this burger is gonna be 56 times a regular burger oh wait gloves let's get to work I don't think I've ever seen this much meat in my life you know when I went to the grocery store to get this lady in line behind me was like boy you hungry and I was like you bet I am a visual representation between Machine Gun Kelly and M&M all right that's all the beef it's like working with dough but not really because the dough's meat time to season garlic powder onion powder smoked paprika a lot of pepper make it rain boy like almost like a quarter cup of salt don't be afraid to season your meat y'all oh wait I need to take my watch off before this get any crazier and to make it all evenly combined it's a lot harder than I thought it was gonna be I think I've seen salt Bay through some of these videos getting tired thing is wild never was the trainer like hey here's a 14 pounds of ground meat do five reps whoo all right it's been seven years let's say this meat is thoroughly mixed and figure out how to get it into a patty shape second pan please thanks Brenda appreciate it this is one patty the second one I'm gonna make it into a perfect circle outsides thicker than inside because when a burger cooks it actually shrinks it's a meat pizza whoo that's one all right let's go for another one I'm changing to a slapping technique this is how you train as a masseuse oh I don't have a pan that can sear so what I'm gonna do is I'm gonna put him in the oven 300 degrees to kind of cook them all through and then when I turn on the broiler really nice caramelization on top to get all the flavor patties are done I need to deal with the cheese though [Music] so we're gonna make the big cheese slice now a lot of people might be saying hey why don't you just put a bunch of cheese slices on top of the patty itself I mean you could but we're a tasty we're making a big so why not just make a giant cheese slice Oh a peaceful half American cheese half cheddar cheese let it cook down let it melt a little bit if you are lactose intolerant look away now we about to go in that's a good cheese right there oh my mom ah look at this alright we got work fast before it starts to get cold this also may or may not be too much cheese but there's no such thing as too much cheese where's that spatula one last smooth these cheese slices gonna go in the fridge see you in a bit oh it has hot oh my that's so hot so these cheese slices have firmed up pretty nicely put these on here trim these up a bit save these snacks for later looking good you know sometimes I dream of crazy things this is how these slices are made good I made my own custom cheese slice these are the biggest cutting boards I have ever seen I didn't even know we had stuff this big so we're gonna see if this actually works yeah okay I think that's pretty cool and may have overestimated how much cheese I needed but there's nothing wrong with more cheese we're put these back in the oven until they're nice and really delicious and we're gonna build this burger oh this just got so much heavier I will see you when you are nice and melty about oh that I like to see I think it looks great I just kind of want to eat it right now but I can't because Victor's got to eat it buns are toasted garnishes are ready burgers ready patties ready I think it's time to build this burger I'm actually pretty nervous for it there's like 14 pounds of beef ten pounds of dough six pounds of cheese here we go all right big hand Eagles yes Daddy number two is landed I think the bun might be a little too small but that's okay there this oh this is looking cool nice floral arrangement Santa's come together I think you could probably fit a piece of this in your mouth nice bit of lettuce tomatoes how's that song go I got beans greens tomatoes potatoes yam something one and two and time to do the top button in the sauce this is some secret burger sauce I made Mayo some mustard some ketchup some pickle juice that's pretty much it I took this toasted burger button then just kind of spread it nice and evenly over it all right here we go got to put the cat on the Hat might not be a big enough hat come on okay the top of the bun shrunk a little bit more than I thought it was going to but that's okay this burger is pretty much done I'm going to go get Victor and it's his birthday today I really want to know if it actually tastes good so I'm gonna wash my hands and we're gonna go surprise it's just like 25 pounds sub Vic so have event this is the size of a regular burger correct yes sir close your eyes awesome I can't wait Wow why did that sound like that ready ready 1 2 3 open your eyes Nick Becky who grows like the same thing let's just be huge how many burgers do you think would fit in this part for like 20 of those burgers in here easy the first thing I thought of was just how beautiful it looks unbelievable let's bite into this bad boy I can't wait to try it then I really can't wait to try it oh that's the fake burger to seize maybe could be lame that's a proper serving size that's what I'm talking about how do you get to be so juicier he toasted them you toasted the buns bro we're not wasting any of this I think I'm gonna have to call down some friends bro huh just bring in the back dog feeding a lot of my friends at this giant burger and just watching them finish at all it really made me happy granny's new button might have been a little small that she's little too big this time but seeing people smile and being able to make them happy with food that is the best feeling in the world for me so if you've got a favorite food comment below hit me up send me a DM and I will do my very best to try and make it big for you until then [Music] we have like 20 pounds of dough for this doughnut I don't think this table is big enough I think it's time to go big or go home this is the biggest note I've ever seen [Music] hi my name is Alvin I'm a tasty producer and I love making big food so yesterday I got an Instagram message from a bodybuilder where they handle no doughnuts here and he says hey dude I have an idea I saw the giant burger video and tomorrow is my cheat day I was wondering if you could make me a giant doughnut oh man that sounds crazy how big hey got any big to get big awesome that's what I like to hear hit me up tomorrow and I'll see what I can do and I've also been getting a lot of requests to make a giant doughnut so I feel like I know what I'm gonna make today how are you yeah nice to see you yeah likewise but the people that don't know you what do you do I am a cop cop slash fitness person I've been a cop for over eleven years now but I've used social media as a platform to encourage first responders look out their lifestyles what is this story behind your social media my handle is no donuts here kind of poking fun at the donut eating cop stereotype if you want to command presence and look professional you know fitness plays a huge part in that use what is your relationship with food it has a lot to do with whether you're storing fat building muscle two days mostly to keep you sane drop your carbs down really low and you want to have a doughnut to fill you out yeah make you feel good sounds like today is your cheat day have you worked out today yet not yet how about I go make the big donut if you want to go work out you can have a very fun cheat meal for you who sounds like I'll need that work out all right cool thanks dude I'll see you in a bit all right like this big donut for a big man first thing we're gonna do we're gonna have to make the donut dough is they used to donut so we're gonna start by making the east mixture some milk some warm water some sugar and the East oh I just spilled a little bit that's okay the CSIs is gonna soak up all this nice sugar all this nice milk really grow into a big boy see you in a bit so this donut takes a lot of flour and and my mixing bowl is only this big so I'm actually gonna be making two entire batches of this dough ten entire cups of flour Oh white cloud some salt shortening four eggs hook this up to the dough mixer delicious East mixture oh god I'm spilling everywhere accidents happen that's fine stay clean the funny thing is even one of these batches makes about twenty to thirty Donuts and I'm doubling it so there's going to be enough dough for like forty to sixty Donuts I think it's time to go big or go home I really don't want to go home whoa look at all that dough let's get you out of here put it into this big bowl this is the biggest bowl we have in the tasty kitchen get out of there come on dude it's the most dorm held in my entire life I would not be a good rapper whoa okay gluten coming that's only one we got to make another batch I told my mom I was gonna go and make that dough I don't think she knew that this is what I meant we have like 20 pounds of dough in here for this doughnut that was fun butin strands are like super tight right now we want them to relax I'm gonna go in and take a long nap for the big times all right how we'll see you and I will see you a bit now let's make the glaze for the doughnut so the glaze is pretty simple we just have some melted butter it's kind of a lot of butter but more butter more better funny thing is the original glaze recipe makes enough for about 10 to 15 doughnuts we're making a really big hunt so I tripled the recipe I think this batch of pink glaze is gonna be enough for 30 to 45 normal doughnuts so the butter is melted we're gonna add in some milk 3 cups of powdered sugar that cloud reminds me of something else snow so as a lot of lumps got a nice whisk here whip it through the glass whoa looking pretty nice my strip is going on here so at this point we're gonna add the color literally the ingredient is the color pink I hope this is pink hold on oh okay let's think we're good one drop of the color pink oh I added two look at that two drops did that that's that's pretty pink deliciousness right there can't have a giant donut without giant sprinkles for reference these are normal rainbow sprinkles this is the size of one sprinkle you guys know cause sprinkles are made cuz I sure did it before this when take some powdered sugar some corn syrup some cornstarch and some water I think that's literally it wrinkles have colors I have like 10 bajillion things of food coloring here so we're gonna divide this into 10 billion bowls and then we're gonna color it one two three four came through dripping good guy red yellow green blue yo blue what's going on min-woo I don't want too much it doesn't need a little bit alright there's blue and purple all right yellow you better represent us well oh that's looking nice boom purple is done so we're in them all up a little bit and I need to get each color individually into the piping bag so a little trick take a cup put your piping bag with the tip in it right that chance for the glaze see if this works that's so cool that feeling when you're like cutting through paper and kindergarten you just glide right on with the scissors that's what this feels like next color you're gonna pick up where I left off training number two blue I love that last but not least purple all right I know you really can't see it but this is the size of one sprinkle this is quite the size difference I'll let these dry out and I'll see you in a bit all right let's see how big my dough has gotten sweet baby Jesus look at this one you went like straight through puberty and hit menopause to get the flower here we go come on get out of there oh damn look at that glutton oh look at you I'm working a little bit knock some of the air out of it and then we're going to get it back into a ball shape it's got some weight to it look at this absolute unit right there it's good tucked underneath LeBron James this guy is gonna relax for a bit and then we are going to shape them into an actual doughnut so one thing that I should have probably thought about was the how big this doughnut is gonna be so this is the biggest pan we actually have I don't think this pan is gonna cut it I have a friend who's a chef nearby I'm hoping that he has something bigger so let me message him and see what he says hey super random question but what is the size of your biggest pan I got a stupid big wok it's 30 inches five dollar bill for reference holy moley I'm coming over 30 inches is the entire width of this table so his walk is gonna be like this big so I got to turn this ball of dough into a perfect donut ring my baby this is kind of fun I've never really have to use my forearms to need before gonna start in the middle and work your way out how we looking yeah that's not big enough I don't think this table is big enough how to get him into a circle I'm gonna interlock these two ends over here birds-and-the-bees am i right whoa now I got to figure out how to transport this all the way to the restaurant large piece of cardboard covered and parchment paper and taped together in the back so here we go let's go for it all right we can reshape it that's okay all right you little kid over here you're gonna cover this in plastic wrap and then we're gonna head over to the restaurant all right someone call me an uber [Music] fellas hey you don't go there call out big-ass donut yeah oh we got this big ass walk for you Oh 30 where'd you get this I got in Chinatown Oh 300 a case you got yeah I think give it another like four more minutes how are you gonna flip this hair somebody uses two tongs okay and then somebody uses two of the ladles do not do this at home this is very dangerous he is a skilled professional this is heavy yeah can it go deeper under our culture I think we need a better tool okay oh I don't know if it's gonna stay together yeah me neither how does a good taking maybe we should have some emerged I think we can get it to work so I'm gonna make another batch we're not gonna let this little ways now this was chop it up and make it okay you want to use it I'll take it all right cool let's see you know big guy Eric I made another doughnut around - here we go that's hot let's do it that's going in yep whoa beautiful so this goes in okay we're gonna submerge it to make sure that it can cook even more evenly yeah yes yes and we'll press it down with heavy stuff have a textbook Jack's book plates two on each side this is a very DIY situation it's called problem solvers is what Columbia University it doesn't teach you so I think this is gonna cook herb what like 20 25 minutes or check back in a bit to see if we can flip it this is looking pretty good if you look at it looks really beautiful super super crispy we are going to try a super hard task of flipping it because last time this is where I failed all right let's take off these weights 1 2 3 whoa dude this thing huge wow this is nice nice don't know yeah little white spot in the back oh we're gonna cook it once it flipped over and then I'll trim off in any that doesn't look good all right get out of there oh I just want to see how heavy this is oh who the hell will have e to the treatment okay so we're gonna get under here can you help me get this onto the tray yes yeah oh look at it I can't solve that oh here we go good you got it you got it yeah okay so whoa look at that oh let's go yes this is crazy we did it look at that that's awesome looks like a cross between a bagel doughnut this is the biggest nut I've ever seen this is the Homer doughnut it's a big zero because that's how many calories there are don't think that's how it works you get on oh great nice job there all right got the back go yes okay we got it yeah all right cool careful the hot oil coming unit go tray underneath God do some ASMR while the worst [Music] I'm not doing that every good thanks dude see you man have a good one best of luck all right we are back and we are going to make this big donuts get my sprinkles I made some white sprinkles because I forgot to do that and after seeing how big the donut was I doubled how much glaze I have all you need to do is cut these giant sprinkles into their shape and we can finally glaze and sprinkle the donut [Music] damn it's a nice pretty cool right here I accidentally hit someone with this this might be assault with a deadly weapon more like salt with delicious weapon alright these sprinkles are ready to go I think it's time to glaze this donut make sure there's no lumps in looking good this might get messy oh hey look at this glaze waterfall so we gotta put on those sprinkles before everything starts to set so all the colors I think this is done here we go hey Mike yeah do you want your donut oh I'm ready alright close your eyes we're coming is this solo heavy we needed two people to lift it there one two three open your eyes no way are you kidding me this is what you expected when I said I was gonna make you a giant I wasn't thinkin this big this is insane take this got to be twenty thirty pound and cut piece for you oh man that's like we go nuts right there whoa this is for you alright cheers Mike cheers happy cheat day yeah dude it was pretty good perfect crispy on the outside soft on the inside ice was great it's a lot of cheat days going up mm-hmm I was really good I'm I have to take this whole thing home thanks dude thank you guys all right bye Mike bye guys all right have a good one yeah see you later see you later so that will probably be the biggest donut I will ever see or make in my entire life I love making these crazy things so if you have a favorite food if you have an idea that you want me to try to make huge hit me up leave a comment send me an Instagram message and I will see if I can make that bakery if you actually want to go to restaurants that serve these crazy things my friend Jasmine has a giant food series on bring me that is really really cool so you should go check it out until next time peace things are about to get a little messy what'd I do wrong work there's no time for weakness whoa fantastic oh my god open your eyes oh that's no hazing hi I'm Alvin I'm a tasty producer and I love making giant this season on tasty is making a big I'm going to be making giant food for friends people that I admire and people that I've always wanted to meet I've always admired competitive eaters and today I've invited Ryan up Wong a competitive eater who also does amazing food challenges on her Channel let's go meet her and see what kind of wants me to make how's it going nice to meet you how did you start to get into competitive eating my first-ever food challenge without any kind of practice was a four pound burrito and then I managed to finish that in six minutes four pound burrito how large was that it was like this but it was fat oh my god that is crazy is that you're most proud eating accomplishment I actually have the world record in and out wait really yeah I have I ate a 50 by 50 in one sitting it is 50 patties and 50 slices of cheese so it was literally like this long I want to make a giant food challenge for you today obviously you've eaten a lot of crazy thing but if you were to pick one food for me to make for you what do you think could be fun um you know what I've actually done a lot of food challenges but I never seen giant chicken nuggets or a giant fries I did a chicken nugget challenge okay 100 chicken nuggets in four minutes but not a huge one okay well sounds like I have a pretty big task ahead of me I want to see if I can make something that you know will stand up to your athletic prowess so I might be a couple hours but I hope you're hungry I am all right cool I'll go to the kitchen the giant chicken nuggets and giant fries they're not the newest thing some popular YouTube channels have done them already but we're gonna do our own version and see where it takes us I think it'll be nice to freshly grind some chickens so we have boneless skinless chicken thighs this is 7 pounds sounds like a lot that's because it is you know we're gonna do these in batches because I don't think I'll be able to grind all this chicken at the same time it goes nothing that's what I like to see in the morning may or may not look gross to you but ever had a hot dog a burger or a sausage it's basically the same thing I'm also using chicken thighs I like the thighs over breasts because the thighs are to sear there's more fat I think that'll add a lot more flavor to the final chicken nugget one last grind here we go and it's not working what'd I do wrong work oh the top goes pop goes that way this is why you stay in school kids mmm delicious so this is seven pounds of ground chicken I'm going to season it because you always have to season your meat so we have some salt coarsely ground black pepper garlic powder some onion powder so nothing too crazy to give this a nice old mix here so this is our chicken mixture seasoned nicely and now we are going to shape it into chicken nugget shapes things are about to get a little messy oh boy this is appetizing fast food nuggets they have four different shapes a bell a bone a boot and a ball I'm just gonna start with the easiest first I'm just gonna make a ball any DJ's out there probably can remix that [Music] it's what they call a slapper I want to say that's that's the ball shape we're gonna make three more so I'm gonna grind 21 pounds more and we're gonna make three other shapes yes our second shape is the Bell it's kind of like an egg I want to say that's the bell the bone has got like this kind of weird little thing sticking out it's got a peninsula that's a word I learned in geography class this is apparently the bone last one we got the boot it just basically click like the bone and then to someone like Photoshop is stretched it out a little bit don't think I'll wear this boot this chicken I would say this is pretty much done I'll put these in the oven and I'll see you in a bit okay so while the chicken is baking in the oven I'm gonna start making from the fries my initial idea was to fry just one whole potato but then I was like it's not big enough Alvin come on what are you doing it's not the name of the show we're gonna go for something a lot bigger it starts with 5 pounds of potatoes so this is going to boil until they're really four tender and cooked it's a lot of potatoes it might take a while so I'll see you guys in probably 10 years whenever this water decides to boil I'm gonna go take a nap now was a good nap see how these potatoes are doing okay look pretty cooked a little more appetizing than chicken God do a little Q C okay Idaho I found a really cool toy in the back that we're gonna use to mash these this is really awesome look at this guy or throw some potatoes in here and see if this actually works oh okay it is official I like this toy let's load this up with some more potatoes here we go that's like G's coming out holy moly just like in the club make it ready I don't think this is structurally stable enough to make the fries so I'm gonna put in some corn starch season with some salt to taste we're just gonna give it a nice mix the consistency is like normal mashed potatoes it's kind of like that feeling if you've ever made like instant mashed potatoes but it's a little bit more crumbly I don't want this to be wet if it's wet it goes in the fryer that's just bad oil and water are like arch-nemesis you know they just fight it's that shot you know when the super hero and the super villain they both do their ultimate move and it meets in the middle and the whole world blows up kind of want to avoid that happening I got the biggest tray we could find in the tasty kitchen we're gonna make and shape some fries I'm gonna be generous and say this entire mixture makes about like four fries or so so I think I can just shape these into a nice long french fries shape this is an ancient technique swim passed down for generations the fast-food industry would kill for these secrets that's actually looking pretty good I would say and I got my trusty tools to help me get these really straight I think that's one good look at fry this little smooth pat down on the top Oh shape I gave him a haircut last one the Big Daddy the head honcho oh there you have it five pounds of potatoes for fries not bad think I'm gonna go make another four cuz you don't just eat for fries come on eat like 20,000 I'm gonna put these in the freezer and I'm gonna check on the chicken to see how they look and I'm gonna go wash my hands because there's potatoes everywhere look at these bad boys right here oh my god I think my favorite honestly is going to be this boot before I said this is a boot that I don't think anybody would wear I've changed my mind I will rock these any day of the week I want to make a batter I don't want to make a dry dredge when you have them at the fast-food restaurants they're crispy they're light the airy I think those are the signs of a liquid batter they also have a very large Hotel pan to make this batter in because this nugget will not fit normal pan all right first thing you got some flour cornstarch sugar baking powder then for some seasoning and spices we have some paprika probably one of my favorite spices ginger ground dried ginger some allspice and some white pepper all right I just got some white pepper in my mouth Oh what if my nose too it's like kind of stinging whenever I apply a remote technique not the most efficient but saves you from a lot of pain okay that settled for eggs boop-boo-boo-boop and then just some good old h2o keep in mind this is for one chicken nugget over here for quite a while this is a really thick batter it's gonna give it a nice crust it's just very hard to waste one Ellen I'll make this time there's no time for weakness okay well batter smooth now it's time to head into the kitchen heat up some oil and do some really dangerous things maybe I should not have said that so we are in the commercial kitchen at tasty we have a very large pot of oil that is very hot please do not try this at home but we have some fries to fry and we have some chicken nuggets and some batter to fry I want to try it with the fries first to see how it goes to be very careful with how I do this here goes nothing we're gonna get one of these really big spiders and just to make sure that this doesn't stick oh I hate a chunk off I won't touch it this oil is currently at 375 which is hotter than the normal 350 because it just helps get a harder crust whoa oh you did it yo this is looking fantastic oh my gosh I'm gonna call it I think this is done so I'm gonna take it out I want to do this like seven four times and then we're gonna fry some nuggets after that I think this is actually the most nerve-wracking part is this big giant chicken nugget I have the batter here right next to the oil so it doesn't need to go that far when I attempt to get this in the oil as safe as I can so first we're gonna put on some gloves gonna get this guy into the batter OOP this little bath you got there Bob I named this guy Bob well that's a thick batter okay it's gonna be a little tricky cuz he's so heavy come on Bob all right we're gonna go slow here we go whoo there it is and we got a air bubble not the smoothest landing it's kind of mad right now Bob's pissed I put him in 400 degrees fighting so we're gonna let him hang out oh okay it's getting crispy already lucky chicken nugget crust if you like you know made me stand 300 feet away and was like what does this look like I'll be like that's a fast-food chicken nugget all right I'm gonna go in that's a chicken nugget right there whoo seven pounds of chicken ground up baked for 35 minutes battered and fried at 400 degrees for like two minutes and now you get a giant chicken nugget can you hear that like oh that's crispy right there something that is this big that is fried you gotta let it hang out so we're gonna go Friday three more so I want to need some coffee whoo it's been a day I've been frying for about three hours now but I think the results are all worth it we got four chicken nuggets one of every single shape eleven fries I went a little overboard when you get your nuggets and fries in your fast food meal they don't just come in an ordinary box no they come in iconic packaging so I asked our art department to make some really cool packaging for our nuggets and fries and we're gonna put them in there it's just a four piece chicken nugget set but the only thing is there's seven pounds of chicken and it's not given so you got 28 pounds of chicken nuggets on deck I think this looks pretty cool so let's move on to the fries this is such an awesome box look at that got some tall ones got some short ones we got honey mustard and we also have the good old-fashioned ketchup okay so I want to get these over to RINO because I think she's hungry and I want to see how much she wants to eat mine are you hungry oh yeah all right well I have your food can you close your eyes yeah oh boy this is heavy oh that smells like the chicken on the count of three one two three open your eyes oh my god oh you know a four-piece meal for you oh thank you and a couple of fries over there I hope this is a big enough of a challenge for you how do you feel I also got a normal-sized portion of nuggets and fries you just for comparison let's eat all right I don't know how to start this going deeper than that Wow yeah Wow I'm chicken nuggets how does it compare to a normal one yeah I should have a lot more flavor sometimes the food challenges I go to when they make a big quantity the plot it usually goes down mmm this one's okay all right man you really Kenny that's crazy I'm gonna try this part I feel a little bit off here whoa whoa uh-oh that was delicious I definitely got through a good amount of that chicken nugget Bobby the rest home for dinner well thanks for coming in hopefully you can feed the family with the rest of this oh yeah definitely more than enough all right oh thanks whoo it's been a crazy day a lot of meats a lot of potatoes a lot of frying a lot of eating Brian ah she can eat a lot that was crazy to witness in person you want to take a guess at what I'm gonna make next week send me a message on Instagram drop it in the comments let me know got some crazy stuff for you guys in the store so until next time peace I've never made a cake mix in this quantity this is very very have you able to save like 15 pounds of batter open your eyes guys oh I'm a little turned on right now I thank sup guys to Melvin I love making giant food and today on taste he's making a big we're gonna do some crazy stuff Ned and Zack from the try guys are coming in I'm super excited because I've always been a huge fan of their videos they do these crazy things and they never back down from a challenge I don't think I will either I'll be challenging myself to make the giant food of their dreams so let's go see what they all mean to make from them so guys guys haven't seen you for a while you guys been up to something in the last year we launched a new YouTube channel youtube.com slash and try guys and now we are going on a nationwide tour we have a new book coming out June 18 it's all the hidden power of yeah what's this book about a self-help book from for people that can't help themselves you guys are like no strangers to like food videos yeah we love making food videos and that has a food series actually fun fact Ned and I are the brunch boys of the tribes fun no get some man's memos okay guys are you guys guys what do you what's your perfect oh I think we all know that the grated we know we're both obviously the same thing one two three watch what it sounds like you guys have different opinions on what your favorite food might be I'm gonna make something giant for you guys what should I make look I don't think you're gonna get a waffle iron big enough that is true here's the gauntlet I'm throwing Duggar if you make me a giant fluffy pancake okay it's delicious perhaps you can convince me okay alright guys I'm gonna get to work I'll see you guys in a bit you guys feel free to hang out but I'm gonna see if I can make your dream come true I'm gonna see I can create one of your first memories of pancakes to be the best thing ever [Music] let's make these pancakes you're gonna be pretty big so we have a lot of batter to get through dumping a lot of eggs and we're also gonna dump it in a lot of milk oh you're like the rappers in the music video they like pour champagne this is actually a family recipe it's been passed down for many generations this one is by my aunt we call her aunt J you know her very very famous secret pancake recipe my Uncle Ben kind of fights over it he'd rather you know eat rice instead of pancakes so that's kind of how it goes ooh look nice so I don't know if you guys have seen I made a 100 layer of lasagna video and that one kind of used foil as the walls I kind of want to take that idea and make a pancake ring to kind of cook in this pan over here do some origami over here this ring goes into this pan let that kind of hang out give it a nice spray - the worst part about making pancakes every time you pour the batter into the pan it always kind of gets everywhere I don't think there's a solution for that okay so if this pancake has been cooking for about five to ten minutes it kind of looks done on the side so let's give it a check okay so batter on top was a little raw that's fine if we flip it hopefully it's okay well I don't know if you guys can see that's burnt I don't think this technique is working out so well so I think the issue is I need a pan that's thicker and bigger and we're gonna go and try to find a bigger pain oh wait this is perfect this is our pipe and I think this is gonna work perfectly so let's go for round two okay let's put this big boy to work I actually set up a double hot plate situation because this guy's gonna need a lot of heat I'm naming him Jim you will be my guide for today and we're going to see if you can make the big package that I want to make this kind of feels like I'm making a pancake for an entire village here we go [Music] that was an entire box of pancake mix I'm a family recipe I'm gonna check it when the edges are starting to firm up and a lot of bubbles are coming through and fingers crossed because this pan was a godsend and want to make a big pancakes so you guys so it's been like 20 minutes as you can see it's kind of looking a little weird there's like a ring of like semi-cooked batter on the outside I'm gonna say it's pretty much raw I think the issue is that there is actually not enough heat to cook this pancake through I don't hunt all this batter to go to waste so I'm gonna send this to the kitchen and they're just gonna make some really nice pancake bread pudding I'll be right back for a hopefully the correct attempt to making this giant pancake because this is heavy Jim is not cooperating right now I have a plan for a different kind of batter that I think we'll be able to do correctly so we're just gonna melt a lot of butter because everything tastes better with it essentially what this is it is a more of a japanese-style pancake and essentially they made a lighter batter that was more focused on egg whites to help make it fluffy and instead of cooking it directly on the pan and flipping it they kind of cooked it almost like an esteem we're in a grill kind of oven situation so that they rose a lot and they kept their shape and the heat was even so when I kind of go for that so this butter is just going to melt down that's looking pretty melted I'm just gonna take that off on the next thing that we're gonna do that was part of a lot of the japanese-style pancakes was the egg whites so that a nice trusty old stand mixer here I'll name you Dave Dave and we got Jim hanging out in the back rusty buddies for this giant pancake so just gonna get egg whites in here so we're gonna whip these egg whites until they get soft in Peaks and then we're gonna fold them into the rest of the batter so this we're gonna do the melted butter and then we're gonna add some warm milk then we're gonna add in more beautiful egg yolks nice and foamy pull in this big bowl I'm gonna do flour and we're gonna do some baking powder where they get this in here oh look at Dave over there he's doing work these egg whites looking nice and fluffy thanks Dave we're going to gently pull these in to the batter I need to do the double folding technique I'm pretty sure this is not how we're supposed to do it sorry pastry chefs sometimes you gotta just roll with the punches pretty optimistic about this batter so this is nice it is silky it looks pretty smooth so we're just gonna transfer this to give Jim hopefully one more last attempt that's nice okay so I do want to smooth this out a little bit this is very nice very smooth I'm going to actually take this to our grill and pray that it does work so fingers crossed and I'll see you guys out there oh you're a heavy boy Jim is your name Dave I forgot so this is our grill I'm glad that the pan fits perfectly within the grill we're gonna turn it on to about 300 or so degrees so we're gonna get this guy hang out hopefully it's fully cooked and really nice and golden-brown by the end of it pretty nervous so we'll see please it's pin 45 minutes I hopefully think that's enough time to cook this pancake I really want to see what it looks like so here we go whoa this is crazy holy crap it's like a giant souffle biscuit which is pretty cool okay there's a couple of cracks I think that's fine we're gonna turn it out the cracks are gonna be on the bottom anyways all right let's go back and flip this out okay so we have one successful pancake attempt the battle is not over yet we do have to flip this guy but I think I'm gonna put this tray on top and then kind of do something like this this is really really heavy okay what this guy looks like oh this is a pancake that is right it is a cake made in this pan it's like so smooth it's like a baby's butt this is one successful pancake for the try guys I don't think they would be satisfied with just one pancake I'm gonna need to make at least four to five more but before I do that I do want to tackle the butter this is for entire sticks of butter that have been softened so if you think about it each stick of butter has eight tablespoons so if we use all of this we're gonna have a butter score that's 32 times the size of a normal butter square that's a lot of butter I feel like I should name this guy to call this guy Jimbo cuz we got Jim and then we have Jimbo I'm gonna stop talking now and put this butter square in the freezer so see you guys soon [Music] - oh boy here we go one two three okay this is the second one okay that's - I will name you this guy's Kevin this is the third one okay better at this okay okay you can be George - Oh easy for hope you kind of fell off the plate a little bit that's okay I know what to name me right now it's okay I'll name you later sometimes you don't name your kids till later hope my arms don't fail me oh that's a nice-looking one I'll then this guy Keith being here today but I'll name a pancake after him oh this is the final pancake oh that might be the best one yet I want to name this guy Eugene just like Eugene pretty nice flawless skin so we have one two three four five six giant pancakes it has been a journey and the only thing left is to assemble them so we have all hands on deck sat all our pancakes we got some bears you got some syrup I'm going to try and be careful with my children as much as I can all right Jim first up where are all you guys look alike oh my god Jim is very resilient Jim can take a beating that's why he goes on first because he's gonna be under all the other children he's gonna be taking all the pressure putting the whole team on his back literally so thanks Jim all right Kevin and Jim on deck George has his two brothers supporting him so he'll be able to rise and shine just like the rest of us and then fourth we got the problem child the guy that I forgot to give a name oh okay that's for Keith goes on keeps on last but not least a more Eugene I think he deserves if he's not here today I think he deserves a little bit of a spot like oh okay that is oh that's a pretty big stack okay makes me con here this is my piece there is a sauce here we are finishing touches I hoping that ends a car happy with it if they eat it they'll be eating Keith in Eugene first up this is for entire sticks butter we got alright oh there it is I don't really know how heavy it is I just want to see I can't even lift that is definitely at least 50 pounds and just so you guys can see this is a normal sized stack of pancakes I would say this is success I didn't think I could be able to do this but I'm glad it worked out I think it looks awesome and I hope the try guys like it Elva alum is so I have your pancakes ready but first I just wanted you guys to see the size of the serum so that was saying there yeah so that tells you anything about how this is gonna go I'll be right back close your eyes okay okay okay I'm really excited oh thank you well the pancakes are on the table on the count of three I want you guys to open your eyes and see what I made for you one two three open your eyes guys how do you feel that a waffle is ever gonna stand up whoa could never stand that tall how did you do so for this pancake accent to get a paia pan so I made a bunch of batter and we made six of these big ones for you guys can I touch it yes you can touch it this is all yours it's got nice nice outer yes this is what your baby feels like everyone you every time you do it whoo Oh what one second I do have one more surprise for you guys hold on here now it's a brunch so I know you guys talked about Mims cheers Cheers you guys want to start eating your pancakes I will let you guys do the syrup pouring the park yeah oh my god we have giant pancakes but we have regular-sized Forks and I for you Jori pancakes is you got to get more than one layer in a fight okay good you have a nice crispness to the top there's a top layer but then very fluffy on the inside yeah so Zach how do you feel now now you've had this stack do change your mind about pancakes oh you can make me pancakes whenever you want that's what I like to hear whoo I'm actually personally curious to see a cross-section you have to feed it to us oh here you go careful of the knife the knife is at the bottom in the middle take even better my hands are sticky but thank you we love to brunch but I think the joy of brunch is also the joy of sharing and I like love if we could share this with people here that sounds a good idea I'm gonna go call some friends I think love pancakes and we're gonna bring them in to help you demolish this brunch team assemble [Music] whoa it's been a crazy fun adventure made a lot of pancakes but I'm really happy that Ned and Zach enjoyed why I made for them you want to take a guess at what I'm gonna be making next feel free to drop it in the comments send me a message I'll be doing a lot of crazy things and I can't wait to show you guys what I have in store so until then pizza [Music] all right hope you guys are enjoying the video so far and right now I'm gonna give you three options of giant foods to make for season two so number one we have a giant sushi roll number two we have giant spaghetti meatballs and number three we have a giant grilled cheese so let me know which one of the three is your favorite leave it in the comments below I'm gonna take a look at it I'm gonna choose one of them to make for the season and enjoy the rest of the video Oh gonna be like 20 times the size of a normal ball around open your eyes [Music] hi welcome back the tasties making it big I'm Alvin and I love making the giant food personally I've been a fan of sumo wrestling for a very long time I've always wondered you know how do they train what do they eat how do they maintain that athletic prowess at such a size so today I've invited yamas on from the USA sumo to come in so let's go meet him and see what he wants to eat thank you for coming in I've always wanted to meet a similar wrestler like you can you tell me what it's like to be a sumo wrestler very hard but very nice what is the training like so we wake up at 6 a.m. training he finishes at noon 6 hours of training yeah very important after eat sleep why why do you sleep make big body yeah eat and then sleep are there any misconceptions you know about sumo that you think need to be addressed [Music] Zankou hood avocados intimately Canary cohere Cena heresy hood of a character a today Cara don't cook today so look what I got chicken soup one of my dreams is to cook for a sumo wrestler like you what giant food would you like me to make for you today can you make me vomit gyrometer yeah what kinds of ingredients do you like in your ramen cashew egg okay green onion okay what kind of broth do you like kumquats don't cut me too that's my favorite Thanks okay I have to think about this might be tough but I think I can do it oh thank you appreciate it so uh I don't have to do I got to make a giant egg I got to make homemade ramen broth big giant ramen noodles and somehow make a giant pork and honestly it's kind of a lot to deal with I think I'm gonna have to call in some backup I got a friend in mind that I think could really help me out so I'll be right back this is my friend Inka she's a producer at BuzzFeed she's have made some amazing videos you might have seen a lot of the cool stuff that she's done she's amazing in the kitchen pink welcome thank you thank you have you ever made ramen before I have not made ramen I've made other kinds of noodles like Tony's noodle soup okay um stir-fry noodles well you have a lot more experience than I do so I'm glad you're here today we're gonna make a giant ramen full disclaimer this isn't anything particularly new channels have done similar versions but we want to do our own take on it I think well the first thing we're gonna do is make the broth so we're gonna make a ton katsu breath you have a lot of a meat pork feet chicken backs chicken necks a lot of kind of odds and ends and pieces the reason why they use these odd cuts is because I think it adds a lot of flavor right it's a good way to use up like the normal cuts you when I just eat the alright Wow what the meets a water going into the back toilet clean off any impurities I'll be right back okay so while the bones and meat are blanching we are going to charge some vegetables and the reason we do this is so that we can add some smokiness to the flavor at some depth you know I'd like to bring that heat alright listen to that sizzle this is like three pounds of onions like 25 cloves of garlic that's what I like to see when I take a while because there's a lot of vegetables that we have to go through yeah look great all right so nice and caramelized it's about 10 minutes I took a nap you know made her do all the hard work but I got you a tray if you don't show your vegetables that's also okay but all these like black bits here it really enhances the flavor right it's like flavor bits yeah flavor business we have our hard vegetables Thank You Inka for making it happen I'll make sure I put more work in so this group project doesn't become a failure yeah this is what the bones look like after being boiled and skimmed a bit so we're just gonna take them out time to go fishing you see that layer of fat that's how much stuff came out of it this has a lot of impurities and kind of the weird bits from the bones not really that great to save so I'm gonna go dump this out so we can get a cleaner broth going I'll leave the heavy labor to you sure yeah literally carry my weight we have to put the bones back in here we go oh that's bladdered so we have the charred vegetables really err shiitake mushrooms love these these are so good in every type of broth ready those these are what is done what what are those these are leeks okay 1 2 3 go make it rain well this is like what 3 bunches of scallions we got your vegetables children thanks mom I'll get a higher than you can this is gonna need to cook for like 8 to 12 hours because it's like a really nice brought that cooks for a long time basically slowly simmering it I'm gonna take this into the back to cook we're gonna make some ramen noodles was scratch as you guys can see we have a couple of ingredients here flour water and counselee also known as lye water it's a sort of alkaline solution I don't want to get too scientific here but what it does it makes noodles chewy that's what gives it that sort of like springy mouthfeel I've never made these before alright let's just get to it so it's kind of like pasta but like there's no egg right picking up on spring it comes back I feel like since you did a lot of the work with the vegetables I gotta pull my weight you know you can't be the guy in the goo projects that just like sits bag does nothing and then just like shows up on the last day I was like oh hey guys how's it going oh you finished oh thanks thanks for the ate Alvin talks a lot sorry it's the first time I've had a friend on the show you're just lonely and me that's true you can tell that there's a lot of what is it gluten gluten yes there is a lot of gluten because it's taking a lot of like arm work good okay you're literally like it's nice and you don't slap I mean how else do you check of it smooth I'm gonna say this is done how do you feel we just need it let it rest a little relax a little and then we can roll it out in tune some moons all right let's go yes I always know is dramatic as I thought I'll take how do you think that that's satisfying oh yeah yeah it's like a mochi ice cream it is good time mochi ice cream would not taste like it two out of ten do not recommend we're just flattening out so then it can go through the pasta machine all right so this is currently set at zero zero is the thickest setting we're gonna start with that and then see we can go from here oh come on look at mine all right you go first there we go that's the beginning it has to be a gradual process slowly you get it thinner and thinner which is why we're going wet from zero to seven to seven like many times it's pretty labor-intensive this is why you need to people in push squish squish we have the fettuccine attachment I'm gonna put the crank over here and then if you want to feed it through okay got it ooh got it you guys okay that's one I use my dough might be here for a couple of hours ratha is still cooking eight to twelve hours is a very long time so we're gonna get started on the pork the chashu we have a pork belly here I think it's a beautiful piece of meat let's get gloves on because this might get a little bit messy rolling it up because you know how when you go to ramen shops you see that perfect circle of meat that's what we're trying to replicate we're gonna need to tie it though because if you roll it up yasss to do that so how about one person ties the other person has to hold it together all right hold it tight hold it tight roll it up tight you want to go under the meat and then oh wait that's how came out well it's slippery hmm oh geez a key one here we go oh no fingers are lost today all right we have it in the pot we're gonna add the braising liquid the soy sauce whirs I know it looks like a lot of soy sauce remember this is a giant pork roll yeah like three bunches of scallions in here this is sake save some for me Helmand would run off with this then the sweet wine meeting and garlic I got your ginger look at that good timing well add a little bit of water to top it off we're gonna braise this for a while until it gets really nice really tender the fats gonna come out and all of that sauce that just went in there it's gonna seep right into the meat goodbye pork baby you ready for this I want to see you how our pork babies all right let's bring this to the tray gently all right the baby has landed it's very tender it's very tender cheers Cheers hmm beautiful we're saving it because we are actually going to marinate our egg in this sauce no ace yeah all right you want to take care of that I want to start wrapping this okay we have something very special this is an ostrich egg and this is a normal egg for reference you know it's kind of like you versus the guy she tells you not to worry about this is not easy to break and you've had like experience with ostrich eggs yes I have I have made an ostrich egg egg McMuffin before yeah this feels like a grenade like there's no finish okay sumo wrestler said he wanted a nice soft boiled egg that's kind of white ramen comes with a sec nice right it's like beautiful it's marinated I think we're gonna have to resort to a technique called subida essentially it's circulating water around the egg at a fixed temperature to cook it even all the way through this is gonna go in the water do you want to give it a name eggy okay cute xev eggies gonna hang out in the water we're gonna cross her face and wait for a couple of hours and see what goes on here we are three hours later I'm just nervous I mean I know he's been sitting in there for a long time soft-boiled though yeah I don't know if it's gonna work but there's no other way to find out then to take it out and crack might open gentle gentle a cured we're gonna use the back of the knife here where's more blunt and just slowly hack away at it ready ready whenever you are it's very soft it's like jello okay it's definitely not cooks this is not what a soft-boiled egg because I think the yolk cooks way faster than whites and Suvi is all about cooking at a human temperature right so there's no real way you can Suvi it where this is under and this is over I think we might have to sacrifice a soft-boiled egg and just go with a hardener boil it's better to be safe and edible if it's not soft-boiled I think a Masai will understand I would think he would appreciate the fact that he is eating an egg in not jello eggy I served as well he has served as well thank you for his sacrifice may you rest in pieces [Music] moment of truth you need help eat it okay emotional support wouldn't be bad there good job Elvan you've got this well you can do it Elvan so we got a second one what do you want to name it he junior just for good luck oh you wanna do the honors no you gave him a face I feel he's just looking at me with the eyes one shot right this is one shot yes is the last so it continues to hammer his head with a knife oh okay it's not let's focus on let's focus on this side this is a hard-boiled ostrich egg not the prettiest thing but hey you know sometimes children don't turn out the way you want them to and that's okay we love them all the same we should marinate this right yes okay we have that down to the marinade we're gonna add some more soy sauce to this to help cover it so we can get a full-on bath you don't want any white sauce we're probably gonna leave this sitting in there overnight I would say the damn thick egg it is day 2 this has been cooking for 12 hours let's go let's do it oh I smell so good that is delicious oh dear a OD but we can eat everything in here all of this stuff went into that broth so you know the broth is gonna taste good look at this nice and like milky consistent oh dear oh dear all right all right so it's slow oh we did it it's delicious yeah I think we can always add more salt and more flavor later and we want it like such as that sauce from the braise I mean as Alvin says go big or go home that's what I like to hear let's go pork baby he's back it seems like it's holding its shape fairly well gloves one two three one two three [Music] that's a spiral of joy right there all right that's one slice number two oh no not one of the most beautiful things you've ever seen that's six slices hopefully that is enough for this very amazing man it is time to assemble we have our beautiful eggy jr. here he has been sitting in this little soy sauce meeting socket back for a while we have the pork belly ginger nori seaweed scallions and obviously the broth but more importantly enjoy my ramen calls for it's like the one my mom has it home like every Asian family has a version of this and a pair of pretty lone chopsticks to go with our pretty big bowl oh so dark Wow this marinade really like sink in Wow you want to cut the I can hold it for you I don't cut your hand these are tasty hands they're valuable actually you know what all right cool good bye eggy whoa this guy's tough wait hold up kind of break them open whoa cheers oh I think the next thing we should do is to sear the pork belly add some color to it like how it looks in like ramen shop we could sear it in a pan or pop in the oven or time to get lick oh yeah all right agent Lam proceed to target one copy that fire will status report agent Lam target is slowly burning huh target known as pork baby is proving to be quite resilient but there are signs of distress to be annihilated oh good like the fat is crisping a really nice so fun something about fire smoke meat and fat it's like my favorite thing in the world look at that this is the best day ever we are now entering the noodle zone so we have the noodles from yesterday we have a pot of boiling water here and we have an ice bath after I cook them I dump it in ice water just so it lowers the temperature and so it won't continue cooking how many servings do you think we're actually making here I think that this big giant ramen bowl is gonna be like 20 times the size of a normal bowl of ramen this is the final mission we should save the brach for last probably build everything else first starting with the noodles like that yes poop right here I'll help you get the nori in this beautiful pork coming in hot last piece I'm going in the prettiest girl at the prom all right let's do the eggs get it against the wall all right I want again right other egg is going nice Oh No tip it over I'll do that Tokyo scallions you can touch some pickled ginger there it is this is our oven this is this is a ramen this is one woman for a one minute well we got a lot of liquid and I don't think we have a lot of space to do this yes what's the strategy here the strategy is there is no strategy we wait for it until it's full I like this strategy we're just gonna put in this the braising sauce first okay okay now when I go in with some broth it's hot that didn't even make a dent good thing we've made a lot of broth here we go again good job good job this is actually the most victorious I felt it's making a giant burger I think this is done you think we're ready to serve Jamison I think use a very hungry guy and I really want to see if what we made stacks up to what he expects because we put a lot of work that's why yeah you have my respect ramen makers out there oh and we did good good good I would go clean up close your eyes go go go almost there almost there then turn around okay okay one two three open your eyes [Music] we have that tonkotsu broth with a homemade ramen noodles big cashew on ostrich egg this this this is for you thank you how do you feel [Music] are you hungry yeah very hungry thank you [Music] [Music] I would do this all over again in a heartbeat harder so yeah do you think do you think you can finish at all are you counting to everything okay so I'm sure my friends are coming in oh yeah okay you're my grand akitoki Oh [Music] you know today I just so very thank you so much thank you we did it thank you for helping me today could definitely not done it without you the name of the show is taste he's making a big I really don't think could have gotten any bigger today a lot of time and effort but I think I really paid off it was really fun if you want to guess what we're gonna be making leave a comment send us a message thank you so much and we will see you guys next time until then peace [Music] so we have 78 eggs six sticks of butter I have never whipped this many egg whites until hit this is like when you're swimming and you're doing breaststroke my hand feels like it's literally in a cloud we go this one's for all the monies [Music] hi my name is Alvin I am a tasty producer and I love making giant food for other people today I'll be bringing in my friend jasmine who is a host on bring these giant food thyme or she is surprising her friends with giant foods at restaurants I want to return the favor and also see if anything that I can make will stack up against all the amazing and huge things that she's gotten to eat so let's go meet her good how are you good are you hungry I'm hungry and excited so for the people that don't know you what do you exactly do I am also very familiar with giant food I surprise my friends with giant foods but I take them to locations that already serve them and then I invite my friends in and I make their dreams come true so basically you do the exact same thing that I do except for you go to a restaurant yeah instead yeah I don't have to do any other work sounds pretty darn efficient if you were to request me to make you any giant version of any food ever what would you like okay I'm actually sweating just thinking about it so I saw a video on tasty about a jiggly cheese cake why are you laughing I made that video okay perfect why are you such a big Japanese jiggly cheese cake fan it's just this golden-brown beauty you know and then you take it out of the oven and it's like steaming and you jiggle it it jiggles as much as my belly jiggle is just like that I will not bring you the giant cheesecake unless it jiggles this is something that I think is gonna be pretty fun I've made a recipe for this before and I think we should just try to make a pretty large version of it so the first thing we're gonna do we're just gonna make a liquid batter and that involves six sticks of butter so not a diet food sorry just look down whoo and then you can't have a cheese cake without cream cheese oh man that pudding cream cheese island and we're gonna pour in the milk and whisk it and I think that's gonna emulsify it and make it smoother all right the one hand constraining technique all right this just makes sure that there's not too many lumps because I know who's dealing with a lot of cream cheese and a lot of butters - the liquids we're gonna add the dry ingredients so this is just flour Oh got some cornstarch pretty intense battery got no matter how many times I make giant food I always forget how much about physical advocates so again smooth is quite nice the entire all right I'm gonna say that this batter is pretty good pretty smooth I'm gonna set this aside I want to take a break whoa this is heavy there's this pan okay so this is fun well this is actually the same pan that I had used for the original recipe video but I'm sorry it will not be big enough today so the pan that I'm actually gonna be using this one over here this is a hotel pan they use these pants to serve like food at the face found what I needed I hope this is gonna work and I hope I'm in batter so I'm gonna go and start whipping some eggs we have our pan and the thing is we don't want our cheesecake to stick so before we beat any eggs I'm gonna line this pan with parchment paper shape these up right now okay so we have essentially all the pieces we need to make this cheesecakes parchment lining work so we're gonna spray it and get everything to stick together okay so we got our pan that's lined all right let's crack some eggs so we have a 78 eggs because the secret to this recipe is just a lot of egg whites that's what makes it so fluffy and we just need to separate them into whites and yolks so I was lucky enough to be able to go to Japan to work with our tasty Japan team I also went with 3/8 essentially when we were planning our trip we were like looking for videos on what to do and we saw this like crazy jiggly's Japanese cheesecake so we actually went to the destination in the video and in Japan a lot of their restaurants and shops have glass doors or glass windows but I wanted to figure out how the heck they made this recipe so I did was I was like hey ray can you uh stand in front of that last window over there and I was like yeah just pose a little bit really thought she was just like you know getting some nice pictures at the shop and pointing at things and I was like yeah yeah I understand yeah he was actually doing and I wasn't taking pictures at all no I was taking video actually of what was going on behind Rea and I was essentially trying to get as close as I could to see what ingredients they were putting into the batter so she was there just you know really nice didn't suspect a thing well I was going full mission impossible incognito essentially came back home to New York and was like I need to figure out how to make this cheesecake so I took a guess at what ingredients they put in so I would make a batch I would make the batter every attempt was two hours I would take it out and then the real test was once I took it out I would slap it a cold times and if it jiggled it worked if it didn't jiggle it was back to the drawing board so I went through like 200 eggs for like 12 attempts and I think I just you know randomly did some research one night and drastically changed the ratio of egg whites to egg yolks and then after like 30 minutes in the oven I was looking at and I was like hey it was like blowing up like going through puberty I like set the Cheesecake down jiggled I was like watch and I'm like whew that's the jiggly cheesecake right there and that is the story when I keep cracking these eggs I'm gonna be an expert at separating and cracking eggs after this alright so we have 12 eggs left uh-hum we've done 66 so far and because we need 12 egg yolks for the actual batter itself I want to say 12 in here and then give these back to the kitchen once I'm done it's time to win oh wait I mean huh oh god wait hold on let's separate the egg whites first yeah this bowl is not getting big enough I'm gonna split it into this bowl so I'm gonna eyeball around 1/2 mmm delicious all right cool now it's actually time to whip so I'm gonna get these back in here 1 2 I have never whipped this middy egg whites into my head there we go how'd I get a wider stance to stabilize myself this is like when you're swimming and you're doing breaststroke I don't know if you guys can tell but sort of a brief kind of happy all right there get into kind of fluffy I'm gonna take a break we're gonna stop for now I want to sprinkle in some sugar I'm so tired okay this one's getting some sugar I just gotta get some sugar - everybody get some sugar so the sugar acts as a stabilizer as well for the egg whites framing for a soft peaks here would you want this to be a fluffy cheesecake actually getting light pink honey some oxygen oh I really lightheaded right now we need some help let's just could I get some help about a blackout it sounds very lightheaded could you help me do that one well I do this one I mean I feel like we're almost there we're almost there I just don't want to collapse okay okay I'm into it I think this is good let's do it that's really silky thank you so much for your help without that I'd be on the floor right now but thank you I appreciate it I'll need it I'm gonna fold these into the batter we made earlier and to be honest I don't think there's a utensil large enough to fold these into the egg whites so I might have to use my arms are you gonna throw me wash my arms never what I think I'd be using my hearse as cooking utensils but all right arms are washed I'm gonna fold the egg whites into the batter but first we gotta take these foam egg yolks and mix them back into the OD batter these boys are going in add some fat and texture to this so it's gonna go quick because egg whites to play super fast whoo all right this batter is ready to be folded into the egg whites so we're gonna scoop some mankiewicz oh my god this is so fun already we're just going to fold trying to keep this as sanitary as possible so it's already getting a little lighter my hand feels like it's literally in a cloud we're gonna get the rest of these Oh me here we go this is why so I'm gonna say you that this is good for the batter I was fun I could wash my hands we're gonna pour this batter into the pan and cross our fingers to hope that it does stay exactly the same way that we want it to and let's do it to actually bake this thing in the old video I did a water bath so we're gonna try to replicate that because I think that helps the Cheesecake cook a lot more evenly I got a little like a setup here I'm gonna do like an inch or so of water not too much we don't want it to actually touch the bottom of the pane so we're gonna put like a little filter that goes in and then probably one of my favorite parts putting the batter into the pan we go [Music] wait that's awesome I'm going to put this on top or the water grab this okay and then smooth it out with an offset spatula to make sure everything is okay you know get rid of any of the really really big air bubbles alright this is jiggly cheesecake batter there's a lot of it I want to very carefully take this into the oven why is this so heavy it's just egg whites so from my previous recollection of the original Japanese jiggly cheesecake it's basically a giant souffle so there is like no time to waste the moment it comes out of the oven I'm gonna run it over here I'm gonna flip it out as fast as and as safe as possible so it's gonna be hot it's gonna be big there won't be any time to spare these are gonna get pretty intense I might be in full crazy Alvin mode so if I don't say anything that's because the focus you don't make the food look good I'm pretty nervous for it so here we go oh all right well this top is really smooth this is looking pretty cool alright here we go out of the water bath Oh so let's get this that's there good grip here we go guys this one's for all the money's Oh holy [Music] holy-moly has got to go back one more time so we can get it on to the other train all right II got this whoo whoa that's a jiggly cheesecake right there oh my god I love it so much all right I got I got some parchment cuz I'm gonna do some powdered sugar make it rain as we usually do it's so cool I'm so happy it worked I think this is it we did it this is particularly Japanese cheesecake look at that hey I want to stop doing them so surprised Jasmine yeah yeah on some particularly cheesecake yeah well here you go I have a regular one take it in so please close your eyes okay when I count to three I want you to open your eyes and see the cheesecake okay one two three glad you like it yeah I think you're like you're your god oh thanks homie you want eat this thing yeah all right let's get in here how about you cut himself a bigger slice just saying hey is it not you oh my curve well I'll give the bigger one to you thank you all right well here you go Oh [Music] all right well here's your piece thank you please eat while it is still warm good yeah how do you feel on the receiving end I'm quitting my show don't say that go have you gone down in the cross section yet no well I'll give you see here right there's almost like a custard flan kind of action mm-hmm going on so you get more textures mmm well I'm glad you liked it thanks for coming on the show I'm glad two people that love giant food finally got to hang out and eat a giant food together so this has been great curve Cheers hmm Oh God well we're doing it I mean jiggly she's gay I don't jiggle not have to wiggle very happy in the way it turned out almost blacked out in a certain point but I'm glad I got Alexis to come in and pull through Jazmin seemed pretty happy about it and I was just so excited to see her face and her reaction to it because she loves giant food just as much as I do if you have any guesses to what I'll be making next any comments any suggestions you know any ideas that you think you want me to make it to a giant reality feel free to leave a comment below a 70 Instagram message I'll see what I can do but you know until next time [Music] it's a absolute unit of cheese we got going on it's like 15 cups of parmesan a lot of onions to get through a lot of tears to cry whoo take a breather not really sure why I'm doing this but helps hi my name is Alvin I am a tasty producer and I love making giant food for other people for the past two years I've been playing video games with a couple of friends from work and this one guy Jake he is always eat like before we play while we play after we play all the time so I thought it'd be kind of fun to make him something giant for him to snack on because this guy eats a lot let's go me jaqen see what he wants to eat today dude what even up to you know just same old work in yeah hard so I've told people that we play games online a lot yes and also you are always eating I just always like to have is that why you're like always better than video eating I think there's a correlation yeah I also do want to make you a giant food so is there anything in particular that you think would be fun to just snack on I mean I love fried foods okay my Mike my main finger food is uh like mozzarella sticks okay how about one of you what if I made you both mozzarella sticks but honey drinks I feel like they go together like onion rings actually with my gateway into onions you don't like onions before and then onion rings I was like it is not bad I think I can get into it gotta go make these giant mozzarella sticks and giant onion rings and hopefully then I could beat you as well because maybe you'll be too preoccupied yeah that's manner you can feel free to hang out here I'm gonna get to it and see if I can make that happen all right thanks do appreciate it yeah yeah yeah okay so today we're gonna be making giant onion rings you also might have seen them on some other YouTube channels so it's not exactly the newest concept but we're gonna try to make our own version so my technique is basically instead of making one like giant onion ring is to shape onions into a ring instead and not have to deal with finding a ring that's like this big so I'm just gonna I'm gonna throw a couple of these here is a lot of onions I can smell it already oh yeah we're gonna need some tissues over here I'm going to actually sprinkle some salt in it because I want to draw out as much water as I can because I don't want the onion ring to be really wet that's delicious as you can see if you have a bit of a onion puree going on we're actually just gonna dump it into a bowl with cheesecloth I'm gonna do this a couple more times that's looking pretty good round twos done this is the onion puree mixture that we have I don't think I can put the rest of this in there yet so I'm actually just gonna take this out and squeeze it to get all the juices I'm really getting it everywhere all right Ivan you can do this blindfolded spilling like a diaper yeah yeah so a lot of Tears right now I think the last time I cried this much I washed the venders and Game of Thrones in the same night that's pretty intense oh my god okay actually I think this is making me cry a little oh all right I want to say it's good for round number one whoa take a breather I'm Fanning my own eyes I want to power through it you know no one ever said this was gonna be easy you know sometimes it doesn't kill you makes you stronger fingers crossed this doesn't take me out but we'll see it's actually good kind of a tense little grin oh okay that's nice we're gonna keep going and thank you appreciate it you're a real fan I can't get over the amount of liquid coming out though that's just wild so let's see okay good yes nice ball of squeezed out onions whoa okay I had to take a little nap in the back eyes are killing me our fan is still on but we're gonna add some binders in here to make this into a ring so I have some cornstarch and I have some bag why I'm just gonna keep mixing until all the moisture absorbs start with this much actually really nice and soft to play with gotta make the hole in the middle there we go get into the ring kind of shape hopefully it holds together in the freezer shaping it it's coming together I think that's a pretty good-looking onion ring we got going on okay I'm gonna make one more I have high hopes for this one their strategy is to get this into a nice circle and then make the hole in the middle got to be good the fingers here cuz you got to shape it into a nice hole like a doughnut I say that these are two pretty nice-looking onion rings we got some more of this onion batter I want to take these into the freezer and then we're gonna get some stuff ready and probably go work on some mozzarella sticks so here we go onion rings are in the freezer in the meantime we're gonna make giant mozzarella sticks we got like six pound blocks oh my god Oh to bisect this in entire log we got here okay look at that alright next cut these down there you go when you it was so hard to cut the cheese that's some big sticks we got we're gonna cut these all up first there we go okay we got four blocks turn these into some sticks we could you know it's batter and fry this one I honestly don't think that's big enough so I'm gonna try to get these two to go back-to-back I think this might be easier if I break this in half all right there you go okay we gotta get another one to cross over these are skewered together we're gonna put them in the freezer to set up and you know I'm gonna hang out in the back probably gonna eat half of this turn the rest of this into more mozzarella sticks so I'll be back we have to make the breading that's like a landslide over here they call this the big summit of panko well ask an avalanche in a rainstorm of grated Parmesan cheese but this is mozzarella stick and it tastes pretty damn good I'll tell you that and you know just some salt as we got us still season your stuff then dry parsley flakes for color and for a little bit of flavor it was gonna get in here whisk all this together oh that turn into like a landscape I'm gonna say at least probably ten loaves of bread were used to make these breadcrumbs pretty much there now we gotta whisk our thirty-two eggs look at this beautiful color we've got going on all right so I'm gonna go grab those mozzarella sticks and we're gonna probably make a huge mess trying to bread them but we're gonna do it for Jake let's go make it happen okay well we have four skewer together jive mozzarella sticks I think it's time to bread them this is a 100% going to get very messy so put on some gloves here we go go in here cook them in the egg all righty I'm just gonna throw these on here I'm gonna do that but this is the biggest thing I think I've ever breaded here at tasty in the back of the eggs get coated flip it around back in the breadcrumbs oh here we go okay it's getting skin a little coat I'm into it okay this guy's pretty much ready that was one we're gonna do a couple more all right here we go number two oh this is pretty nerve-racking yes yeah these are four giant mozzarella sticks we got some extra breading I might go make some more because you know I think it's always fun to have more cheese I'm gonna take two these to the freezer see you guys later okay oh it's like the pancakes cool i nearing batters so got a big bowl of flour here then we're just gonna add in our seasoning so got some cool seasoning salt and regular salt some pepper and whisking it together hit a nice color in there all right that's in and we're gonna go with boil a lot of eggs and then just a lot of milk cool I like living life on the edge you know oh the momentum from the hips helps to better not drip I'm gonna take this to the back and I get some help because I'm pretty much exhausted and I'm gonna go to bed good night guys as you can see this is a very large pot with a lot of hot oil please do not try this at home I'm very excited to see how this all turns out and let's get to it okay let's go here one on this is the mozzarella stick we're going in folks snow there goes we are frying at around three ninety four hundred degrees this is gonna fry for about I'm gonna say like two to three minutes it doesn't take a long time so we'll give it a look-see oh let's look good real good run really quick oh right we might be able to take this guy out let's get in here with one of these you got this guy alright this is our mozzarella stick screed our golden brown now we're coming out whoo that's a mozzarella stick okay we made two more mozzarella sticks so now we have four and now we're gonna move on to onion rings so this is gonna go into the cornstarch and absorb any excess moisture from the onions I'm gonna ask for Seth tell Ryan can you give me a hand here this is Ryan he's on our culinary team he's amazing and he's the reason why this video is going to work you want to hold the bowl right next to the oil this will be a two-man effort go in mm that's kind of cool okay thanks for holding Ryan so let's see if we can get this under here we got a drip off any of the excess you got in the back here goes nothing guys whoo all right well that's what you can do with the power of teamwork Thank You Ryan this is at around 350 or so 370 ish because there were onions inside our raw so we need to cook them through just like an onion ring so this is gonna fry I want to say like 10 to 15 minutes until it's golden brown and crispy and we're gonna check back on it okay it's been 15 minutes the color is really nice I think that looks like an onion ring coming out all right I got probably two more to go because you can't have a complete set without four rings in four sticks so got a lot more batter to go through see you guys in a bit we did it tried a lot of stuff we got 400 rings we've got four mozzarella sticks but I think it's time to really assemble these just like Captain America says we got some really cool containers for the onion rings this guy's goes first right hanging out this guy coming over here then we're gonna get my boy onion ring number three and then final guy those are the four onion rings let's go plate the mozzarella sticks all right one two three all right this one goes in the back to finish it off to make it look really delicious you know why not there's some make it right and parmesan on top and then we're gonna make it rain parsley - yeah this is pretty awesome guys mozzarella sticks are finished they were plated there we have it we have giant monster elastics giant onion rings regular marinara sauce just a lot of it I think Jake super hungry say no more let's go eat hey Jake what's up dude are you ready for your food yeah the end let's see it alright close your eyes though alright I want to bring them in one by one I wanna see my mouth is already salivating a bit food is in front of you ok hope you're hungry I think you might be very happy with the results so on the count of three I want you to open your eyes alright alright one two three open your eyes dude oh my god that is a huge yeah pretty good right there's enough for you to eat on wall you figure each so I'll crush at least a few of these I hope so he's gonna be eating a lot dude yes yes yeah we have some giant mozzarella sticks got some giant onion rings and we have some homemade marinara homemade oh my go you're gonna dream the best part about a mozzarella stick is you know when you pull it you get that great Gigi's pull if you want one two three give it a nice pull slow oh oh good mozzarella this is some oh my god it keeps going oh yes crazy oh here we go alright well I got a dip first yeah yeah of course you can dip I dip you dip we all did I don't know what that song goes but that's what it is alright alright cheers dude is man okay hmm Wow who is it dude this is unreal this tastes so good it's good right it's like a mantra stick sandwich this is like the best thing ever it's like an innovative dish you want always onion rings - oh whoa all right yeah I'm just gonna dual dip mmm well ha so how it just made it good yeah yeah I'm good on you in there how do you feel like you're good heaven good God well I'm happy I could make this for you I know you guys might be playing some games later you know if you want to bring this to the guys a lot of food oh oh yeah well I'll help you bring this over all right all right you man yeah yeah it's been a tough day today you know we uh cried a lot I sweat it a lot but I would say it's pretty successful Jake was happy I was very impressed with just how far the mozzarella pool got I think that was probably one of my favorite China food so far and you know this is the second-to-last episode of the season of making a big if you guys want to take a guess at something cool that I have prepared for you guys next week feel free leave it in the comments send me a message it's gonna be kind of crazy and I think you'll know the person that I'm making it for but until next time [Music] make you fancy Alvin no this is a 100 much it's a damn lot of eggs it's a lot of time cut out to all my hands out there in the real ones alright sleepy there's two together one two great open your hi today I'm Alvin I love making food today on tasties making it big we're gonna do some crazy stuff today I'll be cooking for my fellow tasty producer r EA you might have seen her on worth it on eating her feed and a lot of other tasty videos she's an amazing producer and it wonderful chef I want to see if I can make something that's really cool that'll really impress her so let's go see what she wants to eat today hello how's it going did you have any lunch or dinner plans today I don't have lunch I do to have breakfast leaving okay I'm very hungry what do you personally enjoy like eating on a day to day basis I love Japanese breakfast okay rice miso soup and tamagoyaki we choose japanese-style omelet the one where they like cook it in the pan and rolls up exactly okay so I would be so impressed if you made a meat omelet like a giant omelet jayam lat well just to be clear though like American omelets and Japanese almonds are different right like what makes them so unique so Japanese omelette it's like you explained it's like rolled and it's layered Americana has a lot of fun ingredients like peppers caramelized onions bacon and cheese are those like your favorite ingredients in almonds yeah I love Kamaraj onion and bacon combination doesn't seem like is going to be very easy make you fancy Alvin oh no oh I have an idea yeah not only I'm gonna make you a giant omelet what if I make you a 100 eggs omelet 100 eggs on 100 it would be so amazing okay yeah okay I'm gonna get to it okay here we are as you can see I have many many many eggs I have never purchased handled or seen this movie in one place in my entire life so the first step to making a 100 egg omelet is to crack 100 eggs so let's get crackin hey hey oh I broke the first one we were off to a fantastic start to crack eggs want to take the egg and you want to crack it on a flat surface not on the edge of a pan or a bowl because it could really shatter the inside knock knock who's there you know just an egg sometimes people ask me what came first chicken or the egg after hours of deliberation and don't really know fun fact hen lays one egg every 26 hours so that means for one hand until a 100 eggs that would that would be hot damn am Asian I should be knowing this better days a hundred and eight days and eight hours for one hand to lay 100 eggs also known as damn long time shout out to all my hands out there you the real ones we're almost there been quite a journey number 100 whoa okay we have officially cracked 100 eggs into this bowl it's a damn lot of eggs it's a lot of time Thank You chickens for your hard work see you in a bit so these are hundred eggs we're gonna whisk them and I'm gonna season them later I'm actually very excited for this we're gonna go just little bitty eggs I can't even get home I want to make sure this is the smoothest egg mixture anybody has ever seen so I want to wish the crap out of these it's a workout right arms getting real tired about now oh they're ozone yoga mist there you go I got you let's try you don't escape for me I eat yolks for breakfast slowing down it's not a vortex anymore it's a kiddie pool I want to say that's pretty much done you know we got it nice and consistent color we're all good we're gonna add some salts I don't know how much salt to put in because it's 100 eggs so I kind of eyeball it I wanna say that's enough going to transfer these and start rolling our omelet my technique for making this omelet is similar to the Japanese style which is called it tamagoyaki I think it's going to be a controlled omelet so what I'm gonna do is we have two of these trays line with Silpat to make sure doesn't stick I'm just gonna brush this with a lot of butter butter and eggs you know fantastic marriage obviously you know we could dump 100 eggs you know into a pan maybe but kind of boring you know it's not what I do I have no idea that this is going to stay upright if it's gonna break but it's all good we're going to basically try to pour some eggs in here I'm gonna guess like a quart of eggs per container mmm delicious oh yes nothing like pouring liquid eggs let's go evenly it's enough eggs enough eggs I think it's enough eggs nice nice nice alright let's go for round two all right I'm gonna go and take these to the oven to bake I want it to set into an ice sheet but I don't want it to overcook we're gonna cook at 304 I'm gonna say ten minutes I'm gonna very carefully take this to the oven all right album don't you mess this up now your honor is on the line to not displease reate okay we have nice uh-huh big egg sheets here this was a little lopsided I think in the oven just kind of tips a little bit that way it's okay you're gonna put some cheese on it and I wash my hands so we're all clean this is gonna go like over here yeah here we go the heat from the egg sheets are going to actually help melt the cheese while it's being rolled we're gonna do some bacon bits on here I love bacon really likes bacon and this is gonna be fun that's kind of awesome and we're just gonna kind of go for it and roll it and see if this works so first you got to get it to go around though keep it all tight yeah there we go all right is the sheet number one we're gonna transfer it over to here we're gonna do the same thing coming out then landing it's going well so far no major hiccups we're gonna keep going okay and there you have it that's roll number two edges looking a little floppy that's okay I want to need to reuse these chains though so we're gonna transfer this onto a board this is getting heavy already whoa to keep this warm when I cover it in some foil and then we're gonna do two more trays hey each one of these I think is around 20 eggs hopefully I didn't miss measure train number three and number four twenty eggs apiece let's put it back in the oven fingers crossed I can keep rolling this without it breaking or doing anything because surprisingly this is going according to plan all right these look pretty fantastic fix a little oven adjustment so a little bit smoother you got some nice American cheese look at this beautiful stack it's like I got the cheddar like in the rap music videos load this guy up actually very fun I'm a happy boy not too much so for me this is it for this one that wasn't gonna get him it's like I'm painting but with food the thing is time to roll we're gonna take the one we made before then somehow get this onto here slew all right well we've landed now we're gonna start to roll again whoo like that now it's getting kind of heavy tuck it tuck it okay whoa smooth then one more time all right okay kind of crazy but you know we're all good keep it together relatively well and now have to get that guy onto here am i strong enough to do this well come on all right [Music] successful landing solid is one big ball all right and then one more time oh the tray is tipping okay so uh we are currently at 80 eggs this is getting heavy whoo I'm red is on the board still got a little bit to go I'm gonna set this aside and we're gonna go for the last 20 eggs oh oh okay so I think I might have miscalculated how many eggs I need to use portray this won't make enough for two trays this is only gonna be enough for like one and a half so we're going big I think let's do 120 eggs I'm gonna whisk this one more time to make sure we're okay I don't know if you guys have seen the honey layer of lasagna video I ended up doing 104 layers on accident kind of in my blood to go a little bit over what I'm used to doing I'm trying to impress reate hopefully she will be impressed by the fact that I went have above and beyond for her this is a hundred eggs but you'll fill out that's okay we're gonna whisk it back in okay hundred and twenty eggs the final layer might be a little heavier than most good as it needs to be outer layer I want to take this in to bake and we're gonna hope that we can actually make this work because if it's too big and it breaks I would be very sad don't fail me now so this is the fifth sheet a hundred eggs this is the sixth one a hundred and twenty I think they look beautiful I think they look super smooth Rea loves caramelized onions so we have caramelized onions I also do want to put a little bit more cheese because I think it'll help bind the last layer I think it's gonna taste pretty darn awesome a lot of flavors going on he's got a sweetness got creaminess you got saltiness pretty much and every single layer been a long journey I've used probably like five pounds of Jesus at this point I think it's gonna be pretty awesome so you got a really heavy guy over here we're gonna start rolling and working that everything goes according to plan huh oh that was really heavy oh my god this guy's getting massive well this might be tough this is heavy I'm gonna grip it right a hundred this little extra legroom is gonna help we're gonna move it on to 120 it all comes down to this folks I don't know if you can tell this is wobbly I need this guy to last me one more and then we'll hope he okay please don't fail me now come up okay the reason I put this guy in the middle because I want to fold this over and then just do one last roll will be there this is the big moment last layer all right that is on all right stay together stay together stay together stay together all right we did it this is a 120 egg omelets very big it is very heavy while it's still warm I do want to serve it but I also need to decorate it a little bit so finish really likes chives and catch up on her omelets I want to draw a face and hopefully it looks kind of cool okay then I gotta give this guy cheeks this is my attempt to edit design not the next Picasso but that's okay I'm gonna finish this with a touch of chives just in the front and in the back okay those are the last of the chives it's been crazy this is one heavy guy so we're gonna go get this omelet to Ray airy a yeah you ready for your omelet I'm ready all right close your eyes please okay I'm very excited to see what you think on the count of three 1 2 3 open your hi sorry I feel you're gonna make just the America omelet if it's Japanese it's actually not a hundred eggs ah 120 yeah because I was like no what is gonna go we could do one more I love it you owe me to cut it open for you yes you want to give it a name before we cut it in half you're more than welcome to well let's name this after your middle name which is Karl with ecology sorry Karl Wow but the lair this is what it looks like on the inside touching Karl I was powerful oh it's very bouncy the car will give you permission here is your omelette thank you you thought you might like your mouth hmm Wow this deep colorful too so it sounds like Carlos success Oh what's up selves hmm you impressed me I'm happy I finally got the chance to the freezer Thank You sofa yeah anytime please continue to eat okay I think wrestle with the world should see this okay [Music] well we did it guys we impress her ei a lot of effort but I think it definitely was worth it I think now I have a newfound respect for eggs and this is it this is the final episode and this season Stacey's making a big it's been a blast six episodes six crazy giant dishes for six amazing people I'm super happy that I got the chance to do this I'm always gonna be trying to do bigger and better things so until next time peace [Music] you [Music]

Channel: Tasty

Views: 12,259,156

Rating: 4.7560649 out of 5

Keywords: PL8zglt-LDl-hf0IAXyXeBMo02tKrLE2rZ, amazing cake decorating, appetizer recipes, bake, baking, best recipes, birthday cake, buzzfeed, buzzfeed tasty, chocolate chip cookie, cook, cookies, cooking, dinner, dinner recipes, fancy recipes, food, giant food, healthy recipes, homemade, how to bake, how to cook, how to make, learn how to bake, life hacks, lunch recipes, making giant food, making it big, making it big marathon, recipe, recipes, taste test, tasty, tasty recipes, tutorial

Id: d1n01lO7V04

Length: 123min 27sec (7407 seconds)

Published: Sat Aug 03 2019