Little Tweaks That Redefine Classic Snacks 

Declaring independence to disassociate with them over that was big brain.

Confusingly we call corn on the cob "hot crunchy popsicles"

Alright Adam, calm down 🤣

We do now.

wow if only there was a popular food youtuber who pointlessly gave out the British names for food before every recipe

Hope it doesn't remain spiritual

Fuck It Up was the best content on this channel. Too bad RU-vid fuckin sucks now.

As a fellow brit I'm sure you agree that real pigs in blankets are little sausages wrapped in bacon, not this puff pastry tripe

@@jamesiyer4937 fuck off dude, I'm british and this "americans have a different name for a different thing so they're wrong" is such common boomer nonsense. "real" pigs in blankets are small sausages wrapped in bacon *here*, and pastry wrapped sausages there. They're both "real".

@@ppppppqqqppp Looks like I hit a nerve

I call any food that does not have booze in it "pre-booze food". If it would mess up the recipe then I at least have a glass of whisky handy at all times (Julian from TPB style) so that I can mix them in my mouth.

surely a different Reaction to Ragusea adding White wine to everything...

ayo this mf comportin

@@internetshaquille I don't know why exactly I laughed out so loud when I read this, but it hit the right note at the right time I guess

@@Fros7yLAW My favorite part was when he said "it's comportin' time" and comported all over Brandon. You know, now that I have it typed out, that just does *not* look right.

:,)

Same here, Shaq! Fr, man, keep bringing that heat 🔥🙏🏻

There's something to say about the presentation of these videos, too. He's snappy and to the point, doesn't waste your time in the slightest, and he makes any recipe feel like a smaller deal than it actually is. The channel is perfectly designed to make you watch it and then go make the thing even if it's 4 in the morning and you're sleep deprived.

Came here to say this. Netshaq recipes are the ones I actually try.

​@internetshaquille Shaq, I still use your low oven temp salmon method at least once a month since you released it, and your smoothly video convinced me to buy a blender and now I've finally gotten my wife to eat her vegetables 😂

You have to throw that a$$ in a circle for the incantation to work.

Song??

go check out extranet shaquille channel, he has a video on there where he explains his thought process for how he 'designs' his videos, and also his experience / education in making the content. It makes sense why it all works so well

Unrelated but kinda similar, I hate Tiktok recipes bc the editing/video lengrh cuts out so much of the technicalities of how to make the dish... it makes dishes look easy to make, when they really aren't.

Duvet dogs

I shouldn't be laughing this hard 🤣

Also essentially the British dish "sausage rolls" at that point.

@@grubgobbler3917 Yep, I would disrespect the video by pointing that out in its own comment, but honestly by using a spicy sausage like chorizo it's sufficiently different enough to earn its own name. That name not being Pigs in Blankets however, that's taken >:(

vine? wasnt it popularized there?

No idea

This is so pure and lovely! I'm subscribing!

@@IjeomaThePlantMama thank you so much! 🥰

deep cut alert

seppos really just have milk solids laying around?

Mine is all brown because it’s old and “oxidized”

are they still crispy then?

one watch is enough for me :)

Love that for u bud :)

Captain Morgan spiced rum isn't good drinking alcohol but I can imagine it goes really good when cooking lol when ever I usually opt for fireball cause I feel like it's a better version of the rum, what do you think? Also I am looking into cooking with alcohol where do you suggest a person can start?

I could imagine adding fireball could be alright to dishes, but I’d rather just add cinnamon, sugar, and hard liquor instead because I personally don’t think I could palette it in a dish lol… I think the easiest way to start cooking it with alcohol is to replace it when you would use water (not completely, unless you love the taste of booze). For instance, deglazing some browning in a pan works really well with alcohol because it evaporates the harshness off whilst allowing you to scrape the flavor off the bottom. A staple for this is white wine because it adds acidity and a little sweetness. Pinot Grigio or Cabernet Sauvignon work well (buy a cheap bottle, like less than $6). Red wine is also fine, but can taste bitter if you reduce it too much based on the variety. For hard liquor, you want to get something that will add a meaningful flavor to the dish. For instance, the rum I like using adds a bunch of dessert-like spice without being too sweet. Vodka is the most neutral because it is basically like adding pure alcohol to a dish-not much flavor outside of the alcohol. That sounds weird, but the alcohol itself can act like a spiciness of sorts. I like adding a capful to the sauce of pasta leftovers to add some “bite”. Whiskey is also good for flavor because it can add complexity-I like adding it to soupy Mac n cheese for instance. In that way, I don’t think fireball would work well in the same usage cases as those two because the flavor is so strong and distinctly dessert-like, I’d be like “who put candy in my food??” Of course, this is subjective and based on my own cooking experience, so you may conclude differently. And as bad as it sounds, I now want to try fireball in Kraft Mac n Cheese…

I'm hoping football fans don't actually come to the Super Bowl, since they're all shut out by corporate bigwigs. Either way, DROP THAT VENMO @

in arizona we put a tiny gun in each one

@@internetshaquille Lead is Arizona's official state condiment

Nah he's fulfilling some form of the copy without the heel turn, it's a power move