Smash Burgers - You Suck at Cooking (episode 147) 

This reads like an iPhone reaction from an Android phone

@@Sw4y bahahaha 😂

@@Sw4y TheGreatWal *Loved* “This reads like an iPhone reaction from an Android phone”

That part broke me a tad bit.

Same, woke my wife up.

Yes.

Yes

If its called Smash Burger 🍔, did its Dad do somthing to him.

yes

Borger

this actually made me laugh out loud, nice comment

Or you could just top all your burgers like a normal person and let the sadists out there flip it over before eating it.

@@justinkraynie6435 ay man, bottomings are where it's at

"Less spillage while you're eating" can be as kinky as you want it to be

That's what he was talking about. And there's nothing inherently "kinky" about being gay

@@plwadodveeefdv that is not to do with being gay lmao

I need to send that time stamp to some friends of mine. Makes me wonder if they should even be friends.

@@SKRicochet 4:42

@@SKRicochet 1:40

I cackled 🤣

I thought he said sea kelp like minecraft or somrthing

when?

@@ImXyper 4:52

Well worth pausing!

I already bought a donkey (on a Friday, too, coincidentally) so my schedule is a bit lighter than his

In Afrikaans “baie dankie” is pronounced “buy a donkey” and means “thank you very much” and I feel like YSAC is capable of knowing that and is expressing gratitude to fans loyal enough to pause and read the whole glorious calendar

I Miss The Intro

Yeah, and Pimbloktu!!

Also no outro :(

The saga with the eggs

No intro, no outro, and still no Pimblocto. I miss all of them.

It’s a great throwback to his kale crisps video, you need to give it a watch 😂

”Shredded” even.

Idk man, good lettuce tastes good. "Crispy water" is bad variants of lettuce grown badly.

😹😹😹😹😹😹😹😏😹😹😹😹😹😹😹😹😹😹😹😹😹😹😹

That's What I Call It

Smash indeed. 😏

@@Ahrpigi you get one clap 👏

Important message especially in a time when tops dominate.

@@happily_blue you also get one clap 👏

more like 16bitchboy

yea but we made 0 .. 0 friends along the way

Tell it to your friends when you beat them in Smash Bros

my favorite quote was "the h឴o឴l឴o឴c឴a឴u឴s឴t did឴nt actually happen and not that many j឴e឴w឴s died, have you ever noticed that the chimneys are឴nt even attached to the so called 'g឴a឴s c឴h឴a឴m឴b឴e឴r឴s'" which now that ឴i think about it was a weird segue for a video about onions

What are the other 4

@@sticklyboi that went down a dark path. How do you get from burger to there? Bizzare

2:07 I Have No Idea What You're Talking About

Oh my god I didn't even notice xD

That’s what happens when snowflakes make videos

That absolutely killed me 😭

@@InDisskyS131 Or people with a sense of humor

@@theyofmanynames Or flamers….

@@InDisskyS131 not judging what you do in your free time but noone forces you to be here

I feel attacked…

Brined pickles Brined pickles are prepared using the traditional process of natural fermentation in a brine which makes them grow sour.[3] The brine concentration can vary between 20 and more than 40 grams of salt per litre of water (3.2-6.4 oz/imp gal or 2.7-5.3 oz/US gal). Vinegar is not needed in the brine of naturally fermented pickled cucumbers. The fermentation process is dependent on the Lactobacillus bacteria that naturally occur on the skin of a growing cucumber. These may be removed during commercial harvesting and packing processes. Bacteria cultures can be reintroduced to the vegetables by adding already fermented foods such as yogurt or other fermented milk products, pieces of sourdough bread, or pickled vegetables such as sauerkraut. Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, grape, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and-most importantly-salt. The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally, stones (also sterilized by boiling) are placed on top of the cucumbers to keep them under the water. The cucumber's sourness depends on the amount of salt added (saltier cucumbers tend to be more sour). Since brined pickles are produced without vinegar, a film of bacteria forms on top of the brine. This does not indicate that the pickles have spoiled, and the film may simply be removed. They do not, however, keep as long as cucumbers pickled with vinegar and usually must be refrigerated. Some commercial manufacturers add vinegar as a preservative. Bread-and-butter A jar of bread-and-butter pickles Bread-and-butter pickles are a marinated variety of pickled cucumber in a solution of vinegar, sugar, and spices. They may simply be chilled as refrigerator pickles or canned. Their name and their broad popularity in the United States are attributed to Omar and Cora Fanning, who were Illinois cucumber farmers that started selling sweet and sour pickles in the 1920s. They filed for the trademark "Fanning's Bread and Butter Pickles" in 1923 (though the recipe and similar recipes are probably much older).[4] The story to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and bartering them with their grocer for staples such as bread and butter.[5] Their taste is often much sweeter than other types of pickle, due to the sweeter brine they are marinated in, but they differ from sweet pickles in that they are spiced with cilantro and other spices.[citation needed] Gherkin "Gherkin" redirects here. For other uses, see Gherkin (disambiguation). Gherkins, or baby pickles, are small cucumbers, typically those 1 to 5 inches (3 to 13 cm) in length, often with bumpy skin, which are typically used for pickling.[6][7][8] The word gherkin comes from early modern Dutch, gurken or augurken for "small pickled cucumber".[9] Cornichons are tart French pickles made from gherkins pickled in vinegar and tarragon. They traditionally accompany pâtés and cold cuts.[10][11] Sweet gherkins, which contain sugar in the pickling brine, are also a popular variety.[citation needed] The term "gherkin" is also used in the name West Indian gherkin for Cucumis anguria, a closely related species.[12][13][14] West Indian gherkins are also sometimes used as pickles.[15] Kosher dill

the same -can- is to be said for olives.

yup

So accurate. The only good thing about people who don't like pickles is they always give me theirs when we get food together, unless they are stupid and asked for no pickles.

I'm so confused now

Im pretty sure he learned the way of the horse and became one so now he doesn't need them anymore

Heheh

Sure, but he does buy a donkey in the end

... and gets a donkey instead!

They Are Good

Cute story!

Someone else who read the calendar!

Cinnamon has a very prominent smell. You're telling me no one smelled it? 🤔

@@englishatheart Don't think so, but I was like 8 or 9. It was a long time ago. I come from a family of smokers and allergy sufferers, so I wouldn't say smell was one of their strongest senses, haha. My dad never stopped ragging on me about my "cinnamon burgers" though. 😂

It's hard to imagine cinnamon's flavor ever jiving with the kind of savory greasiness you find in a burger. I do wonder what it would take to make it work...

Or "Learn horde riding" and "Delete web history" on the first Monday and Tuesday

delete Facebook and adopt dog

& end the whole month by buying a donkey.

13 is a lizzo concert lol

im just hoping he didnt use the same ingredientes he assembled on top of the raw beef

@@claraestrada5080 You can eat raw beef though?

@@overgrownturnip Yeah, and get salmonella. :D

@@aabe1189 Depends on where you are. I wouldn't eat raw beef in Canada or the US (I live in the former, and am inn the latter more than I need to be), but have had amazing tartare in France, Germany, and Poland.

@@claraestrada5080 It literally gave me a shiver, but then he fried the onion, so I guess it makes it alright

You are severely underestimating the viewers of this channel :P

@@Mormielo I know I paused the hell out of the video!

@@Mormielo I'm glad to hear it 🤣. I turned up the quality paused it and was reminded to check my blinker fluid.

based on the comments, we all paused the video and read every single day!

I hope on the 16th he wants to “Become DJ” not “Become OJ”. His knife skills should be sufficient either way 😂

Relatable

Straight up nasty. 🤢🤮

I mean... he's from a kind of America, but probably not the one you're thinking of.

@Crimson Outdoors Co. looks like real american cheese, not the kraft american cheese flavored food product.

@Crimson Outdoors Co. If you think thats Government Cheese you have Not spent enough time making and eating Bad Food in America

That's a wang dangler!

There's no accidents

Tom.'s r a gamble. I use only Romas or cheeey tom.s in Winter. They r indestructable .

Ysac likes a little drama and pathos in his efforts .

Import some from here, in Germany, we eat nothing but Brot

@@themenacingbeast5437 Nah, I know German bread and it's not an American burger bun!

I recommend Joshua Weisman or Babish for good buns.

Guga has an amazing bun recipe, man is a master when it comes to meats and burgers, makes brioche buns, but there is plenty out there

Brioche and potato are good ones

Yeah, I use it on a burger to help counteract a burger being too greasy. It a unsung hero of helping balance out a burger

I thought it was there for the crunch?

@@explosivediarrhoea4336 I thought that when used not shredded, it acts as a barrier to keep the sauce

IMO, Bürger needs the cronch that lettuce provides

Especially since most burgers use iceberg lettuce, the most watery of all crispy waters.

My dav cook is Gwrrg, s wife, what, s her bame, Trisha Yearwood .. She makes the most sinfully scrumptious things . Suprised he is not round as a basketball .

you sound really low info, i mean really really low info.

Maybe the real garlic is the friends we lost along the way (worth it, tho)

I'm partial to cheez-whiz holders myself.

Those are crunchy water.

Well, he has for yr. S now Since maybe gigh school By now he's getting a doctorate if he is still in school. He doesn't tell us. I do hope he is going to use all that ed .

Lettuce is one of the best parts IMHO

Nah you guys more mentally ill than me

Iceberg .The others are nutritious.

Sorry I don't want my entire burger to taste like the least enjoyable ingredient on that burger, even crispy water is better. I want my burger to taste like a burger, and the only way to achieve that is to get those slices of flavourtude as far away from that bun as possible

@@danielmacpherson8487 One thing you can do...is seek help

@@danielmacpherson8487 You need a therapist

Yeah but he picked it up in the garden center, so...

YES

He only wrote “shower” on three of the days lmao

I mean, what would you even fine them for? Being crispy water and otherwise tasteless?

I don't know if that's intentional, or a mere typo.

@@lonestarr1490 We need to set up a legal drawer-line, contain all cabbages and fine the other ingredients for aiding and abetting in this twisted sock-pile of a scheme ...Write down "it's illegal and punishable by smash-burger to be crispy water and otherwise tasteless"

@@Orange_Swirl Do not belittle my typo. Bask in its glory 🌅

No

What is this about what am i missing i keep seeing comments like this all over

@@apatel101 Sorry lol It's the calendar he showed for a split second in the sponsor segment. You should read it, it's good 😂

Oh my god i dont know how i missed it actually had to go back a few times to find out 😆

Me too but I never cook raw meat. Wish there were a f. Fd. for them . On Roseanne they made one in her diner called 'loose neat'. Ha!

@@stormyweather8798 Nice! So you only buy frozen burgers? No judgment just curious.