- Welcome to the pickle factory. Today, we are eating 12
weird pickle combinations. - We had a pickle roulette. - You're so much taller
than me. What's happening? - I'm just sitting. - You look so- doesn't he look giant? - Are you- did you shrink? - Doesn't he look huge.
There's just something going- - We haven't seen each other in a while. - What's going on in our chairs? - Did I grow in quarantine? - Does he look huge? - Two weeks ago we made some
strange pickle combinations and now we're gonna taste them to see if they're gross or delicious
and answer the question, "Did we pickle it?" (upbeat music) - Hi, I'm Joshua Weisman and I cook food both on
and off the internet. And today I'm going to be
talking to you about pickles. Let's talk about what a pickle even is. What is this? Why does this exist? Pickling is a form of preservation. It's not fermentation, all right. A lot of people get it confused. This actually stops the
process of bacterial formation by using an acidic
solution, such as vinegar. Traditionally, when I make my brine, I get it hot boiling and I
pour the hot liquid on top just enough to cover. Then you let it sit out at room temp until it reaches room temp. And by that time, it
should be fully pickled. You put it in the fridge and it's done. Whatever the Try Guys end up doing, I believe in you guys. You guys have got this and
you have Papa's blessing. So good luck, and Papa love you. (suspenseful music) - All right, let's get this
pickle draft going. All right. In one bucket, we've got
all of the pickling agents and in the other bucket,
we've got the picklees. - So Alexandria is our local
resident pickle expert. So after we get all these, we're gonna be asking Alexandria, how on earth she thinks this will work. If she's supposedly gonna send us recipes or at least approximate
recipes for how to do it. Let's grab right here. Cinnamon. Hot dogs. (laughs) - [Ned] Oh. (laughs) Cinnamon and hot dogs. Boozy. Oh. Cucumbers. Feel like
that'd be pretty good. All right, here we go. We got mustard shrimp. - [Ned] Oh. - Mustard and shrimp. (chuckles) - Pickle is in. It's Balsamic. - What could it be. - Watermelon. Think that could work. Bloody Mary mix. And... Cheese. (laughs) Ew, no. My third pickling agent, Asian? (laughs) - What does that mean? - That's what all my classmates said when they first saw me in Texas. - They said, "Asian?" We will be pairing our
Asian? pickling agent with gummy bears. Oh, that could actually be really good. - For my pickles, I shall be attempting pineapple. And I shall be pairing it with peppercorn. Up next, we've got chocolate. Yum, yum, yum, yum. And my chocolate shall be kosher! This still frame, I feel like, could and should be a meme reaction. - [Ned] You standing in
front of Shake Shack. - And finally, vegan meat shall be minty. - [Ned] (groans) Oh.
- [Eugene] Disgusting. - No! - My flavoring agent is red beet? So hopefully, it's gonna be something that'll be crazy. - Come on eggs. (cheers) - [Eugene] Wow Keith, are you a psychic? - [Keith] At least it's real. - The next pickling agent is super spicy. - I fear what that means in your hands. - With citrus and apples.
So super spicy fruit. Oh, like me. - Yeah! - Big money, big money. Kool-Aid. (laughs) And... - [Ned] Squid! - [Eugene] That might be the grossest. - Okay, so we're going to start off by just jamming as many
pickles into our jar as I can. ♪ Stick your wieners into my jar ♪ - Do they look like buttholes? A little. Eight cinnamon sticks. And we're just going to let this boil until all the sugar is combined. And then we're going to pour it over our sweet wieners. Six little dicks. I know why they call them
cucumbers because they're cute. Cucumber, oh. One tablespoon of salt,
two tablespoons sugar. That's flour. I put a half of a tablespoon in, I didn't get a teaspoon of salt at all. ♪ Half a cup of gin ♪ So a cup of white vinegar, three
tablespoons of dry mustard. Holy cow! Uh-oh. It boiled over I got
turmeric water everywhere. We're putting in the onions. And there you have it. Mustard Onion Soup. That looks like a good amount of shrimps. So now we're going to wait for a few weeks and then we'll be able
to taste these bad boys. Okay. Hot dogs. Hot dogs still
look like hot dogs. I don't know what the
(beep) different all. I mean the- I'll say that the
cinnamon sticks look huge. They're getting real pickled. How my cukees dokees? That's not what I meant to ask. How my cukees doing? They look like cucumbers. They
don't even look that pickled. These obviously should taste good. So if nothing else I
could put them in like a a cocktail or something. Maybe a real gin and tonic, you know? And then these, these are
just ever so confusing. No, I did have it. You know, just be in, I
think if this isn't good I'll just heat it up slowly
and have it as a soup. I'm excited about these
wieners, let me tell ya. - Wait, these are raw? I guess all hot dogs are cooked. Yeah. - But you didn't, like,
cook 'em? - It's not. - [Keith] I didn't grill them. - They're not going to be hot. - You didn't grill the hot dogs? - [Keith] Before putting them in vinegar, what would that have done? - Well, better texture, for one. - Yeah. - Pickles and wieners. The phallic jokes are a plenty here today. - Well now I want to eat it. - Mine's quite jolly.
Quite jolly little J. - Oh, we can call them Jolly Dicks. - Jolly Dicks! - 'Cause it's kind of
smells like Christmas. ♪ Have a holly jolly dick (laughs) ♪ - It doesn't wanna cut. - [Keith] Circumcise me, captain. You go first.
- I'm just gonna try the tip. I don't hate it. - Okay. Let's see if I hate it. Yeah, cold hot dogs. It's
actually no, no bueno. - Yeah, lessen to the fact
that it's a cold wiener. - I think I'm just more grossed out by the cold uncooked hot dog. - If you grill it after this, could be a flavorful flavor dog. - But I like the outside flavor. I actually haven't eaten anything
today and it's 2 o'clock. - It's sour.
- Yeah. - You forgot that it's still a pickle. - Still a pickle. But then
it got that sweetness. - But the answer to, "Is it a pickle?" I would say it's no. It's a hot dog. (laughs) - These Jolly Dicks are good. I like 'em. It's kinda like candy. - If I imagine that it costs $10,000 I'm at a fancy party. - Oh you uh, the cinnamon
hot dogs to die for. Oh Michael, have you tried
the cinnamon hot dogs? - Ahhh. My boat. I don't understand why all the wealth can't be concentrated
in the hands of a few. - [Keith] Okay, so we have some- - [Eugene] These look like pickles. - [Keith] These are the most pickles that we're gonna have, I think, because they're gin and tonic pickles. (bottle pops) - You buy things because of the sound. That's why you eat so many chips. You got the sounds, the crunch. - Once you pop, the fun don't stop. - One you pickle - The fun don't tickle. (laughs) - Let's get a little wiff and a sniff. - Mmm.Pungent. - Oh, that smells like, like cocktail. - It smells really good. - Smells real good. - Cheers. - Ah. Oh, Whoa. Oh, it's so close to a pickle. - It's so close. - And then it's a real... - Sharp right turn. That was a left. - Thick. Thick gin flavor. - It's really good. And then it's very bitter. - It kinda tastes like battery acid. Would I imagine? - Could I get drunk off of them? - I think you can. - Yeah.
- Yeah that's good. - That's a cocktail. - We're still eating a
cucumber based object. - Good texture. Love the crunch. - Good crunch. - Hate everything else. - Technically a pickle. Okay tasting. Let's move on. Now the last one is the one that's certainly the most suspicious. Mustard-pickled shrimpydimpys. - Oh.
- I don't like. - That one, that one. - That hurt, that hit. - There's a little like, there's a like, oh this has just been left out. This one smells like the
floor of a fishmonger. - I'm not one of those people, but I'm having like a texture gag reflex to just looking at some of these. And that's new for me. - Yeah. I don't have
a gag reflex. (laughs) - One of my favorite things about you. - I'll go first. - Oh, he's taking real bites. He's setting a precedent
I don't want to follow. - Ah, it's so good! - No way. - It's so good! - No w- All right, I'm
going in. Here we go. - Ah. It's like shrimp. It's mustard. It's like spicy. - Whoa. - It's so good. It's like,
it's like flavorful ceviche. - Oh shit dude. - It's amazing. - Dude. - Oh yeah. A hundred percent. That is a fancy cocktail party shrimp. - This is objectively better
than plain cocktail shrimp. Tell me that bullshit. And
I love cocktail shrimps. Lather it in sauce. - I might have to agree. - This is, this is good bro. - [Both] Must-have Shrimp. - Must-have Shrimp. - Yeah, 'cause these are good. I would actually serve those. Like that feels like
if I saw that on a menu I would think it was fancy. - That's feasting. - Mustard Shrimp - [Both] (chanting) Mustard Shrimp. - Dude, I'm just gonna sip
this bad boy from the jar. (clears throat) Yeah. I will say, still not a pickle. - Definitely not pickle. - Just like really good shrimp. - It's good shrimp. - With the sauce. - Pickled shrimp. - Keith's Shrimp Sauce. - Those are all yours. Overall, pretty inoffensive. - Yeah, I think all of those are edible. - All right. Up first, we're gonna do one cup of balsamic vinegar. Oh no a balsamic vinegar
on my brand new hoodie! No! Guess I'll have to order another one at tryguys.com. (laughs) See what I did there. So we're peeling this watermelon. - What?
- What? (laughs) This is my balsamic mixture. Up a little heat in
there with the jalapenos. Oh yeah. We got all the watermelons in there. This one is the Bloody Mary Cheese. We're gonna make a Bloody Mary. Feta. Oh, this cheddar is so good. Next we're gonna put
some lemon rounds on top. Next we're gonna put in the tomato sauce. A third a cup. One dash of Tabasco sauce. - More.
- More. More. More. More? All right, I'll put this to the side. Go back to our watermelons here. Now that our watermelons
have cooled somewhat, let's get them into our jar. Very critical moment. You
got to very carefully pour over all of our watermelons. Bloody Mary mixture into the pot. Vodka. That's nice. We'll get our third big jar. Oh. Look at them go. One cup of soy sauce. One and
a half cups of rice vinegar. Glug, glug, glug, glug. Add some ginger. And oh, green onions. I think I actually have
to put all this in a bowl and mix it up. I feel like I need some
sesame oil in here. Fish sauce. Showering that
shit. Bla bla bla bla bla. We've got the first one all done here. I've got the second one here
and we're going to add it. And we're going to cover our
gummy bears in soy sauce. Okay, we're at the 24-hour
mark with my pickles. The Balsamic Watermelon
looks a little dark. Darker. A little thick. This is the Bloody Mary and Cheese. It looks a little chunky. Oh my. Wait, where are the gummy bears? Oh my God. What? No, no,
no. No, no, no, no, no. Oh my God, no. I've poured in the soy sauce
before it was fully cooled. My gummy bears have turned into a solid block of gummy sludge. This is, this is not good. - [Ned] Up first. We're going to taste my classic Italian Balsamic Watermelon rinds. All right. Let's unseal this bad boy. This is sealed. - (burping) Whoa. They
begin. The burps begin. - This smells like expensive, like, tapenade of sorts or something.
It smells really good. - It has hot beans in it? - Ooh. Buongiorno. That's a good way to
wake up in the morning. - It is confusing. - That looks pretty, actually. - Yeah, it has a great texture. It's very soft but still firm. It has a pickle texture for sure. - Yeah. - Yo? Yo.
- Yo. - [Both] Yo? - That's a good spicy pickle. - Yes! - Yo, this is good.
- Okay let's get in there. - But part of it's inedible. But the part that's edible is fun. - Oh. Yo. - Yo.
- Yo? - Yo! - That is a spicy- Oh it's
good man. It's like good spice. - You know what, Ned? - It's got some heat. It's got some sweet. - This is the texture you want for pickle. - There's two textures. There's inner rind and the outer rind. The closer in, the more gelatin-y it is. The further out, the more fibrous it is. But the flavor is great.
- Yeah. - Yeah, I'll have another. - I will name this Balsamelon. - [Ned] This is the Bloody
Mary-infused cheese. - [Zach] Oh there's lemon in there. It smells wonderful. - You like the smell? - No. Now it smells like vomit. - Smells pretty good. Smells
almost like a Italian sauce. - It definitely smells like pizza. - Huh. It's just cheese. Like nothing happened. Well the lemon probably (beep) up. Lemon probably got himself
railed by Bloody Mary. - It's a suspect, lemon. - I don't know how much flavor I'm getting with actual Bloody Mary. I get a lot of cheese. Right? - That's cheddar. Tastes like cheddar. - I'm gonna slurp it like a Bloody Mary. We have to go to the source.
- I can't. - Oh God. It's Sunday morning. - This got vodka in it, right? ♪ Sunday morning vomit in a jar ♪ - Ooh wee. It's brinier than you were expecting. It's not bad, but it's a salt drink. - Dude. Dude. Dude. (laughs) It's Sunday morning at a fancy brunch overpaying for some drinks. Finally, Ned's third pickle, The Asian-inspired gummy bears. - [Eugene] This just smells
like soy sauce and sesame oil. - Mm, that smells like something I wanna dip my dumplings into. - I can't even see the bears.
- The bears? Well that's why we have this bowl. For you to pour it in so
we can fish out the bears. - Oh, we're gonna pour it in? - That's nice. We like that, keep going. - Oh. There we got some. - Oh I dropped the bear.
Okay, I got a bear. - I call these Gummy Gom. - What?
- Gom is bear in Korean. - Oh. - [Zach] Gummy Cum? - [Both] Gummy Gom. - Look at this. A nice glob formed. I'll dip. Oh I lost it. Love green onions. That's just about the
absolute worst texture I've ever encountered in my life. - The gummy bears got a lot softer. - Hmm. That's weird. - Okay.
- It's not bad. It's like having fruit.
It's like having fruit in a in a asian sauce. - I love the taste of the
sauce. The brine is fine. The gummy bears, bewares. - You know, the gummy
bear flavor, still there. You don't want it to be. He just love sipping
from the communal sauce. - They're just so hard. They're
almost like little boba. - They are kind of like a little boba. - Yeah. They're just so slimy. - So that part's good. - Yeah. I mean, there's something here. I think a normal cucumber
or like a pickle. - That'd be dope. - Be dope. - All right, that's enough of that shit. Nice try, Ned. - Welcome to the pickle factory. Okay. First up is Peppercorn Pineapple. I'm gonna combine some black
pepper and some mustard seeds. Right now we got a big old
thing of white vinegar. Ooh. This is gonna simmer for 10 minutes. While that goes, it's time
to prepare the pineapple. Oh, I don't like this. They're just stacking like Lincoln Logs. Now dill, common pickling ingredient. Dill pickles. Good character. Yummy. Some cooked sausages right here. Doesn't look appetizing. Kind
of looks like swamp water. There is some serious bog creatures that live inside of this. I mean, look at that. I'm not sure how many of these little fingers I'm gonna
be able to fit in here. Oh my goodness. Perfect. Oh, that's revolting. Now for my Kosher Chocolate. I have this jar of the kosher spices. So we got salt, garlic,
some other bullshit. Oh no. Don't you eat
the Bowie, it's poison. Oh, we lost some vinegar. Oh yes slosh it around. So we have here the peppercorn concoction and I'm going to add dill. Ooh, I'm spilling. All right. Boom. Pickles. It's been 24 hours.Time
for a pickle checkin'. Yeah they look pretty much the same. I will say I don't want to eat this. I am concerned about this. I think that it's just-
- [Ned] (burping) Oh. Oh strange burps halfway
through the video. - Concerned about that too. - This Peppercorn Pineapple. ♪ Who lives in a
pineapple inside the jar ♪ ♪ [Both] Peppercorn ♪ - Pants. Oh I have the perfect
name for this. Brineapple. - [Both] Ohhh. - Oh, it smells wild. You know? - Not bad. - I can (bleep) with this. - Yeah, that's good. That's really good. Stings, kind of. - Are you getting a little burn
at the back of your throat? - [Both] Yeah. - It's kinda nice. - A singe. - Yeah. Like a, Like someone's branding the inside of my throat going, "Tss, pineapple bitch." - It's pineapple with a-
- It's a sharper pineapple - It's got a new sourness. I liked that a lot. I would eat more of that, but it's so sour that it's starting to make me cry. - [Zach] Next up, we've got Chocolate pickles. - [Keith] I know this was
called Kosher Chocolate. - Yeah. So what was the kosher element? What makes it kosher? - [Zach] Kosher salt. - Hates Jesus. (laughs) - If I had to predict,
I would say this one goes the way of the cheese. - Oh, you think it's
going to really not catch? - I bet it won't take on the flavor. - Ooh, ooh, ooh. That is some garbage- end
of the garbage can water. - No, no, no, no, no, no, no. - It's really odd. But it
tastes mainly like chocolate. - Oh the surface is not like chocolate. - The aftertaste is crazy. - Aftertaste's off. - The aftertaste is pretty bad. - No, chocolate normally is so good. This so bad. - (groans) Oh God. Whoa. - Oh my God. I can't. I can't keep eating it. - I did. And it was a mistake. How could something I love
something hurt me so bad. You know what's weird? - Why is it so bad? - It tastes like a hot
dog that's gone bad. - It's awful. I hate it so much. It's really bad. - Okay, my little weed homies out there. You ever get a little of the bong water splashing back in your mouth. It kind of is giving me that. - I have a name for it.
- Yeah? - Kosher Chocolate? How about Chocolatka? - [Zach] This is the Mint Vegan pickle. Now I did cook the sausage. - Vegan sausages that are brined in what appear to be a bunch of weeds. - Remember this one looking extra swampy. - It looks like a witch's brew. - Right? It's like 16
thumbs from the linebackers of various colleges' football teams. Looks like thumbs. Thumbs or dicks. If it ain't a thumb... Look, you want it to be a thumb - Agatha, bring me 12 human thumbs. - Oh yes, yes. - But not the regular
kind. The vegan kind. Yes. - I am the swamp creature. It's alive. This is what Aquaman
should look like, you know? If he was actually down
there, he'd have to blend in. - Honestly, I think I'm just gonna call this one Witch's Thumb. - Kind of like, it's as if I'm eating sand. - It's such a shitty sausage. - It's like eating the
inside of a baseball. - It's like watching a childhood
production of Hamilton. Like I liked the base, but ooh,
I don't like the execution. - For a jar full of
thumbs, it ain't half bad. Two thumbs up. - We're going to start
with my first recipe, which ended up being
Red Beet Pickled Eggs. Three cups of white vinegar. Bay leaf. I know that does something. A teaspoon of the red pepper flake. That is pungent. So we got some beets and I'll do this whole pack then. Eggs in the jar as many as possible as long with fresh dill. So we have these pre-hard-boiled eggs. I just shoved 10 eggs in there. It's probably should be cold water but it's beautiful color with the features. So the second recipe, you actually use a lot of the same base pickling juice. And what I have to do is
prep all of the fruits. So I have oranges, lemons,
apples, blood orange as well. See if I can fit it in. Ooh, beautiful. Jalapeno, serrano, cayenne, habanero Scotch bonnet and ghost peppers. I'm gonna try to get one of
each of these peppers in. We are not (bleep) around here. Now, it is time to create
the dreaded Kool-Aid Squid Into the pot. Oh that's a lot of squid. In goes the heads. Wee. You know while this is cooking I'm going to go ahead and
prep my Kool-Aid mixture. We've got cherry flavor. I'm gonna have a lot
of red pickling items. That is so red. So now the squid has turned, you know, it's turning more white. As you can see. I'm gonna go ahead and put in a bottom layer of squid heads. We add the rosemary. So it's about four sprigs. 'Cause that's gonna
make it pretty, I guess. And then I'm gonna start
adding these tentacles. As you can see. You can see it's all squid and rosemary. Fill this with my
Kool-Aid vinegar mixture. So here's my sci-fi horror film. That is my Ridley Scott Nightmare The Red Beet Boiled Eggs. This one is the Super
Spicy Citrus and Apple. And this one is the Kool-Aid Squid. - [Eugene] You get to smell
each one because we're going to - How many days?
- [Eugene] try them soon. They've been here for a week, at least. - How many days do you have to do it? - [ Eugene] Well, we're gonna eat them. We're gonna try them. - You're gonna eat them? It just smells like jalapenos. - [Eugene] Smells spicy? - Yeah. - [Eugene] Just take a little smell. (gags) (Eugene laughs) It's your least favorite smell, isn't it? Doesn't it smell like beets though too? - They make me gag. - Kool-Aid Squid. (gags) (Eugene laughs) - Ew. - You almost barfed. - [Eugene] So this is the- - [Keith] Look at the bottom ones. We gotta eat those bottom eggs. - [Eugene] That's the red beets. - [Keith] That's the beets? - [Eugene] Yeah, that's
what's coloring it. - I can't stop burping. - You're worried about burps. I'm worried about the exit strategy. - Eggs-it? (snickers) - Pickled eggs is a thing. - This is a thing.
- So... - You know, and we see the
red eggs from time to time. - Everybody, look. It's
a pink egg. Look at that. - Oh the s- oh wow. - Smells like cocktail shrimp. - Look at that. - (burps) Look at that. - Oh you know what I
can name this? Pink Eye. - Aw. That's cute. This looks like literal
deviled eggs though, right? Like the devil's egg. - Housing that like a
snake unhinging his jaw. - This tastes like an egg, man. - It's not terrible. It... The earthiness of the beets is not welcome here in the pickle brine. - It's red beet. It's natural flavor. - That's delicious. - That's not bad. We've had items that just have the brine sitting on it like the
coating it but this absorbs. - It's so sweet. It's
sweet and tangy and fun. It dances around. This kinda- these actually
grow arms and legs and start dancing. - These Pink Eyes are good.
Whoever wanted Pink Eye? - I want Pink Eye. - I could give it to you. Just rub your eye in this. You get it? - Yeah, that's definitely... This is good. - [Keith] What else you
got for us Eugenerini? - [Eugene] Oh we got some
super spicy fruit and peppers. - [Zach] Now, what do we got in here? - Whoa. - Woo.
- It makes my eyes water. - Wow, look how many seeds.
These are all jalapeno seeds. This sadistic (bleep). - Which one are you trying, blood orange? - Let's start with the blood orange 'cause I'm sure they soaked it up. - Okay. - This is spicy. My goal is
get as much spice as possible. It tastes good. - Is it spicy? - It's a little spicy. - Oh it's only a little spicy. - Tasty though.
- It just burns. It isn't like prickly. It just tastes like an orange, it hurts. - Here we go. - Yeah. Yeah. I gotta get through it. - Okay, outside of the spiciness, I think the brining of fruit
is actually tasty, you know? - Oh, apple hurt more. - Are you okay? - I'm gonna go for the jalapeno. - Oh, yeah. - That tastes like a
pickle. It's very spicy. - The peppers are good. You
should just pickle a pepper. - Peter Piper did. Peter Piper. - It's fruity. It's spicy. Hot Gay Pickle. - [Ned] And finally, the squid. Not just any type of squid. - Oh yeah. Kool-Aid Squid. Oh God. - Oh yeah. - I just smelled it. - Oh yeah. - Smell it. Oh yeah. - No. - Oh God. Something is
very seafood smell in here. - No, no, no. - Oh no. - [Zach] What are you smelling? - Both really, really
strong seafood aisle, but also like cherry syrup. (groans) Guys, I've been on a roll
with these off the cuff puns. It just came to me. - What? - TentaKool. - I was thinking Tentapickle. (laughs) - Cheers. - Oh yeah. - Your bite is much bigger than mine. - No. I gotta put it out. - Let's just eat it. - It tastes like a Michaels Joann fabrics. I don't know why it does,
but that's what I get. Like a craft store. - I'll work on one tentacle. (Zach spits) I worked on a half of a tentacle. - I don't know if it offended me as much as the other ones
just because I feel like the squid is disgusting. Because it's coated in this cherry. So the combo is making it worse? - But it definitely didn't pickle. - It is not. You can't call this a pickle. (Ned and Zach talking simultaneously) - (bleep) Kool-Aid shit, (bleep). - Having worse on the internet (bleep), you can't do anything
that scares me anymore. I ate all Jack in The Box because check out this hilarious visual. (laughs) I have never seen a
combination of two things look more like a dick than this. - That looks a little
like flared mushroom. - Yeah it's got a little head. And the head is kinda shaped
perfectly, if you ask me. I got to get a hole in it. There we- Oh that's too big. Bye. Thanks for coming. What should we pickle next? And that's how we gave it a try. (upbeat music) - All this time, the Try Guys asked, "Can you pickle it?" They never stopped to think,
"Should you pickle it?" - [Keith] That's literally
what Becky told me when I told her about this video.
The look on Matt's face when Eugene said they had to eat this made me laugh so hard. Pretty fun video
Oh my god! that was pretty traumatizing...
didnt they refer this video recently
Hmm....I wonder for how many days should the Try Partners ban them from kissing.....It was suuuuper gross.
Three recent videos without subtitles. Sigh.
I feel like that Kool Aid squid could be delicious if it was also spicy
Yo, Zach in that blue sweatshirt with the beanie. I've never been more attracted to him. 😍
eugene couldnt even be bothered to boil an egg....