5 Ways to Pesto Eggs - You Suck at Cooking (episode 174) 

Can we get a more on-the-cuff episode? a prison special maybe?

You had me at pegging 🤣

9 hours ago??

Love it, sounded more deranged and it fits you more

I like it as a shake up to what you usually do. Moderation of both types. Which is just another way to say a modern way of doing things.

😂😂😂😂😂😂😂😂😂

On a stone stove‽ with a box of food scraps‽

😂😂😂😂

honestly yeah that's exactly what happened

No, it was Bobby or Squit. Not sure which one.

haha. also ouch

@@yousuckatcooking To be fair, ALL of your stuff is killer! The fact that you can create a video like this that *feels* so casual and off-the-cuff (while being so dang tight and packed with creativity) is a testament to your skill and how absolutely incredible you are as a creator. My compliments to the chef!

Pretty sure he has a face though

@@OmnipresentPotato prove it

@@OmnipresentPotato No way!

@@MisterNohbdy well I'm not 100% sure. I'm only pretty sure

I just wanted to make sure

@@yousuckatcooking Your thoroughness and thoughtfulness are commendable. Proper good vid, loved it!

I appreciated being told not to worry about the marrow because I was worried about the marrow. I make pesto sometimes but with peanuts because I can't afford pine nuts. They sound similar so I went for it. Highly recommend BTW.

​@@leeanneb7178Toasted almonds also do a great job (not too toasted, though !) That's the way the Sicilian swing. May I recommend you look up the Pasta Grammar episode, on Pesto(s), it's mind-opening...

​​@@leeanneb7178sun floor seeds are even better since they are cheap and look like pine nuts if you squint...

you won at life

Was looking for a comment about the harness

😭

I can't unread that.

a harness isnt mandatory while pegging (pesto egging) but it does help

I highly recommend trying a modern vibrating pestle. It gets the job done much faster.

Right out of the gate hits us with the peggers

the followup harness joke was the clincher

@@gwennorthcutt421 just as long as it wasn't a clencher. That's when it gets painful...

Starts the video, immediately goes hard. Way yo go YSAC

I, too, was affronted by this statement. It really didn't even compute.

my bf cannot eat garlic or spice, i live such a sad sad life..

​@@sashaashby is he white?

@@sashaashby drop him NOW

Well i think too much desire sounds like addiction to me but I understand your point.

@XxAmelynnAubreyxX I thought it was about hanging laundry. Talk about an eye opener!

Honestly loved Ur comment and made me chuckle. Ty lad

WHAT THE FRICK!

You can avoid spending 10 bucks on the premade stuff by spending 20 dollars on the ingredients

Is “pesto” a specific combo of ingredients or it just means you make the sauce in mortar and pestle?

@@KRobinson-ko1ne depends on how many pine nuts you need to buy... that's usually the price bottleneck.

Why don't you just steal them from your local cheese caves like midwesterners do?

Hope he'll soon be feeling grate.👍🏼

Just wanted to say that I won't be donating to your gofundme. Your uncle should have gotten garlic insurance. Getting garlic poisoning is a foreseeable incident. Especially when someone works with garlic on a daily basis. Instead of begging for money from the public after the fact, your uncle should have paid the very affordable $5,000 a month premiums for garlic insurance.

He pasta the pesto Testo! (Sorry)

@@idkwhodos2840 No need to apologize for that on this channel. It was YSAC-worthy.

dammit I deserved that

roasted him harder than the pesto

I'm not Italian but this was a disgrace!😡

It’s been a minute

Its creepy that hw laughs

Don't worry about it

Same, eggs that are runny in any way make me gag no matter how they're (not) cooked

:(

Pasta boiling is a different event

You can just snap it in hal-

@@muhmin7 I do this but please don't tell my family.

Thank you! (it was in fact too much garlic)

@@yousuckatcookingno such thing 😉

​@@yousuckatcookingjust a thought, from a parisien with a small "culture" about eggs cocotte : if you first separate the yolks, you can comfortably stir the pesto into the cream, and that combination into the whites, beforehand. Then, in to the buttered ramekin, with the yolks "respectfully" on the top, and a last tsp of pesto to prevent yolks from drying out. That way, the whites are flavored in depth. ❤ from Paris, and thanks for the good laugh !

Okay that's a great idea since the sauce is already egg

@@yousuckatcooking This is honestly what I thought was happening at first.

Please make this!

As an italian, breakfast pasta is leftover pasta in brodo (either passatelli or tortellini) warmed inthe microwave in a breakfast cup. And don't be stingy with the broth, It should be 60-70% drinking 30-40% eating

Same 😂​@@MoadDib

This IS a regular YSAC video. It is episode 174, the first 173 are just like this

So you would peg him now?

The harness is for when your arms get tired of grinding. You put it on and let your hips do the grinding.

@@PopeGoliath Oh, my.

the harness is essential to pegging (pesto egging)

Yes, I did a tutorial on this in my first pesto video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pnlNqAmCCgw.html

I went with Stanlio e Olio (italian localization of Laurel and Hardy)

I'm pretty old

You Suck At Spelling, Yes You Totally Suck.

6:55 🤣 the spooky music coming in. I want to know what’s going to happen next like this is chapter 1 of a rapidly unwinding character

me and my kid watch all the time. I'm going to get your book for xmas.