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The internet is lying to you. You've seen the infamous, wildly tempting two-ingredient recipe videos, the microwave mug atrocities that promise you Michelin-star meals in the time that it takes for you to listen to your favorite song. I'm not only skeptical, but I'm insulted. So today we're putting the most viral, aggressively clickbait recipes to the ultimate test. So let's see where the first one ranks, starting with Zero-carb carnivore bread made entirely from chicken and beef. No. And joining me today is Next Level Chef contestant and culinary creator known as Barefood Tim. I will say, I wouldn't have guessed that based on the visual.
Even my husband agrees. It's light, it's airy, I want to see your husband. What does he look like? Show the man. Well, there he is! I'm gonna be honest with you, though, I don't think he knows jack shit about food. There he is! We'll give it a shot. Now, you might be wondering, what is carnivore bread? It's literally just eggs and meat and protein powder blended and then baked, and then they call that bread. I think there's zero chance this is good, but I'm open-minded. Baking soda. I got baking soda. Yeah, that's the one bread element in it. Wow.
Ah, it's so chunky! I mean, it looks good. It looks like you could make a pancake out of this. Yep, that's just how I make bread. Into the oven we go until fully baked at 350 Fahrenheit for 90 minutes, because that's how long you should cook meat. I mean, it looks like pound cake. Yeah, it looks like a cartoon of bread. Smells like nail polish remover. That's. very concerning that you just made that statement. I'm not even gonna smell it after you said that. Cheers. I can't even swallow it. Holy fuck. That is crazy. It has the texture and flavor that is nothing like what it looks like.
The texture is first like you're biting into a very tender sponge, but then somehow, by the grace of Satan himself, that texture transforms into ground turkey. It legit is a meatloaf. Truly, I have no words. For all of our ratings for this video, everything is gonna get rated on a scale of 1 through 10. Anything at a 4 and below is trash. Anything between a 5 and a 7 is mid, and anything above a 7 is genius. Does the scale go down to zero?
It does now! We make the rules here, it's zero. It's a zero. That might be the worst one on the entire list, or at least I hope so. Did this actually go viral? Yeah! What a shame. We move on. If you blend water and chocolate, So, is that not two ingredients? That's two ingredients. all you need are chocolate chips. Just blend them with Come with me. Sorry. until creamy and Yeah, I mean, I'm sure it's delicious, it's chocolate and water.
Chocolate mousse. I'm not gonna lie, this is pretty fascinating if this works. We're gonna give it a rip. I will say, this is sort of a weird recipe because in candy making, in pastry, in baking, chocolate and water. are not supposed to interact. See, they don't, but if we're gonna blend it for several minutes, it's gonna warm up, and maybe that heat is enough to really kind of emulsify. You wanna do the water? I'll do the chocolate. One, two, three. That just doesn't look right. All right, we good? Rip it.
Yeah. And then bring it up. Bring it up all the way. More! This is going to take one to two minutes! All right, we got a little bowl. We're going to fill it up and we're going to refrigerate it. All right, Tim, you know what to do, pop that shit in the fridge. All right. And now we wait overnight. That looks a little loose. Loosey-goosey. That's not a good sign. Uh-oh. Oh, my gosh.
Do we have to? We've gone this far. I'm going to take a little off my spoon, and I'm not going to wallop myself like that. I mean, it's just chocolate and water, it can't be that bad, right? Cheers. The taste is fine, but the texture is deplorable. I don't have a description for this because I've never had anything of this texture in my entire life. I would just rather eat the chocolate chips than ever have to try this again.
I'm gonna give this a 2. Yeah, I'm with you on that. It's a 2. That's trash! On to the next. Hi, everybody, it's Babs making homemade donuts the easy way. So easy, all you need I love this kind of lady. They're the type that's like, "Oh, just take all of my food, it's fine, I want you For sure. 350-degree air fryer for three minutes, then we're gonna turn. Just dredge in the cinnamon sugar, get the sides. Ah. My mouth is watering. Could be a little bready, but it's the. What is it?
Oh, no, she should have done the croissant one. Granny, she got hit by a bazooka! You at least know that one? I don't know this one! Oh, my God, dude! I need to spend more time online. I think we should all be spending more time scrolling and less time with our families. That's what I've been saying! Let's just make the damn thing. Pop, press, peel. That was really satisfying. Says don't eat raw dough. Don't do it, don't do it.
We have one less, I don't know what happened. They didn't give us as many as they usually do. All right, so then we just. Right? Do the honors, please. I mean, I like how simple this is, I'll say that. Very simple. So now they just go in the air fryer. Kaboom. One, two, three, four. Four donuts. 350, see you in 20 minutes. Ta-da! Watch your feet, this is hot. Those look good!
Yeah, if I was blind! Do they get butter? Hot take, can I try this one? Are you gonna dip it? What if I just literally just like plop, boom, right? Boom. Hear me out. Ooh. It's kind of ugly. But I'm not gonna judge it until I taste it. Speaking of, let's taste. Cheers. That's better than I thought it was gonna be, to be honest. Significantly better. I thought it was gonna taste like a dinner biscuit, like, very bready, but it actually does taste very sweet. Am I overreacting? Because that's kind of gas.
I would eat all of these. It's buttery, it's rich, it's not dry, it's moist. I mean, for the amount of effort, it's pretty great. That's pretty great. I think our girl Babs is onto something. I want to eat another one. I'm going to finish this. It's in the top tier, so it has to be an eight or nine. Eight five? Eight and a half. Eight and a half! That is genius! It is a pass. We move on. 4 Oreos, 1/4 cup milk. I already know this is going to be delicious.
1/2 teaspoon baking powder. Is this a child? What's interesting is those hands don't look like children's hands. And sink it. Microwave, one minute. I didn't see them add fat, though. So it's either going to be very dry or it's fire. I'm sure it's going to be delicious. He's going to demonstrate the smashening of the Oreo. Every time I see Oreos, I'm reminded why I was fat. All right, we're mixed in. That happened way faster than I thought.
Yeah, they just kind of fall apart in milk, you know? That's like the whole point of an Oreo. Is it? I've never had them with milk. I just, I literally just take the whole sleeve and like. You've never dipped an Oreo in milk? No. It's literally called Milk's Favorite Cookie. That's what Big Milk wants you to think. We're gonna need a tablespoon of flour, and a tablespoon of sugs, a little bit of baking powder, a teaspoon of cocoa powder.
The last step. Now we're gonna pop this bad boy in the microwave. Going in. Well, in one minute we're gonna find out if this is trash or absolutely genius. I don't think a minute is enough. Are we sure it's a minute? I don't think a minute's enough. I don't know, let's find out. Well, there's no steam, which is a pretty bad sign. I think if you let it sit a second, I think we might be alright. Think so?
Yeah. Trust this child on the internet. All right, here we go. Cheers. I need another specimen. I'm very impressed that without any sort of fat in here, it tastes like a great dessert. I think it could be better. A little bit of oil or butter, melted butter, like a teaspoon or two of melted butter, and a pinch of salt. scoop of ice cream. What do you think? Six or seven. I say it's a seven. Still mid, but it is good. Yeah, okay, seven. On to the next. Yesterday I took a watermelon and I baked it. That looks brutal, I'm not gonna lie.
I'm nauseous. I'm gonna throw two on there. Slow-roasted watermelon makes the best I didn't realize we were treating the watermelon as tuna. My best guess, if I were to make a guess, mid. We're gonna find out. This is going in the oven for three hours at 350. The last place I want a watermelon. Absurd. So first you carve the roasted, disgusting watermelon. The smell coming off this is not pleasant. Oh God, I feel like I'm dealing with somebody's insides.
Okay, so then you'll cut these into blocks. Look, look, it's just like a fish, it's swimming. Everything I would have to say about this texturally is I'm disgusted. I don't know about this, dude. It's fun to play with! That is fun. I'll say that. So this has been marinated in a mixture of soy sauce and mirin and all sorts of things that you would marinate fish in. Like, I just don't want to be near it. I guess you cut this like nigiri, right? Kind of looks like it. It does feel like fish, I'm not gonna lie.
There's, like, this overcooked squash flavor, and that's what's killing this for me. I don't know, the soy sauce and the sweetness of the watermelon with that crunch. I wasn't expecting the crunch, cause I was thinking fish. I was tasting watermelon, it's very confusing. It just doesn't work. It's like when you put the wrong flavors together. I will say, I was impressed by the visual. I was like, oh, it does look like fish. Two? Or is that too harsh?
I was gonna go on one, so if you think two is too harsh, we'll leave it at two. I could go one on that. I would never eat that again. No, I don't want another one. I'm trying out the viral cottage cheese flatbread. I feel like this is just something that the keto community is all about, and it just doesn't. When you omit carbohydrates out of your life for long enough, you start to go a little crazy. So you add your cottage cheese, eggs, garlic powder, onion powder, and some seasoning into a blender and blend well.
Line a small baking sheet with parchment paper and pour the cottage cheese mixture over that and spread out evenly. Then you bake it at 350 for 40 minutes. Although it looks weird, I've been told it's promising. Here it is! That's hot. I'm gonna load this bad boy up. So maybe a little schmear of tzatziki, little bit of turkey, little onion. Hit me with tomater. Lil Duke's. Shrettuce. Can I do the honors? You can do the honors. I mean, that. worked. I mean, that looks pretty fire!
Cheers. I'm kind of into it. I'm kind of into it too, but it's not really flatbread, though. It's not, but the flavor from it is so nice. I don't know how to feel about it. It's more of, like, a crepe than it is a flatbread, but I don't know if I hate that, but I do wish there was chew. But if you're trying to eat, like, a sandwich without having to eat bread, it works. I'm having a hard time deciding on this one, because I do think that it is quite genius, but it also, in my head, I'm comparing it to a tortilla, and it's not that. Little confusing to my brain.
It's right on the cusp for me. But the fact that you can make this, roll it up, and eat something that tastes just like a normal wrap is great. As a wrap, I would give it an eight. Yeah, I think we should give it to 'em. I think it's an eight. It's genius!. We move on. Wait a minute. I think this is, is this my video? This is my video, guys. I know this works. Yeah, I know it's questionable. Why are we wetting them? And you microwave them, yeah.
It's actually a Michelin-starred chef's technique. Ore-Ida bagged fries? Yeah, you'd be surprised. I'm actually, I'm excited for this. This is going to blow your mind. Is this what you're serving at the restaurant? No. But what we do serve is the Austin, Texas area. Ben and Lynn's is located on 2600 East Cesar Chavez. You guys should come and eat there. We serve two fried chicken sandwiches, nuggets, french fries, and we are now introducing a spicy option coming very soon, which you can get for a limited time.
You can get your B&L classic spicy or your nuggets spicy. And they'll get coated in our Sichuan and Texas barbecue-inspired Texas Dust. So don't forget to come on in and eat. No reservation required. We're open from 11:30 a.m. to midnight every day and Friday through Saturday until 2:00 a.m. You can get all of the information about Ben and Lynn's on the Ben and Lynn's Instagram, so please follow us. The link is in the description. Anyway, back to the recipes. I think you should rate this one because I'm biased. Okay. All right. Water goes on, and you're sort of like waterlogging these and rehydrating them a little.
You let these sit and soak for like a minute. These have now soaked in the water. They look gross. Open this bad boy up, pop that bad boy in there. We good? Five minutes of microwave time. Now we wait. It's like a bomb. All right, and then you're going to agitate the taters. And then you're gonna hit them with a little bit of spray oil, give 'em a little toss to make sure they're properly coated. In here.
Boom. And then air fry. So at this stage, you're gonna add first, this is a mixture of like olive oil and clarified butter, but you could also use like beef fat or pork fat. And you just kind of give them a little drizzle of that. You don't want to overdo it, but the goal is to kind of simulate that texture of, like, fat being on the exterior of the fries, but it also helps the salt adhere. Pick your fry. I want this one. Look at that. Oh, that's gonna be crazy. That's a good one. Ready? Cheers. Go for it. So hot. I gotta say, I was a little skeptical of the whole bagged fry dunked in water, but I'm in. I don't think it's genius.
It's a seven. I kind of agree. I was gonna say, like, six-five. I feel like most homemade fries are, like, not that good. I'd rather take a bag of frozen fries and just deep fry them. We do keep eating them, though. Well, they're french fries. Six-five. We move on. They look gross. They look horrible, but they end up looking great. I've always wanted to try this, so I'm excited.
All right, here we go. First one going into the egg. I've never once thought to put rice paper in egg. Okay, another one. How you feeling about this one? Don't like it. How do you feel about it? I don't feel good. Give it a rip, dude. How does that feel texturally to you? This feels horrible. Okay, like that. Okay. And then are we folding in at all? No, just like that? It's very confusing, the video. Whoa! That looks just like a croissant!
Let's air fry it now. And that's gonna go in there. Hit it with the suggie. We're gonna air fry this for 10 minutes at 350 Fahrenheit. Here we go. Huh! That's exactly what I thought when I saw that roll out of there. All right, we're gonna start with the crispy tip first. Doesn't taste like much. That's a great way to describe it. My thought is, if you took the egg wash and you seasoned the egg wash heavily, you added a little bit of butter, you added salt, sugar, other spices, flavorings, et cetera,
make it really strongly flavored, and then you did this, this would be really good. I think a three for the cinnamon sugar. What do you think? Is that fair? Yeah. That's a three, which means it's trash. Moving on. That looks phenomenal. I think that this has an opportunity to be incredible or absolutely horrendous. So you'll melt the dark chocolate, then combine it with your yogurt and eggs until the mixture is smooth and uniform. Transfer the mixture to a lined baking mold and cook in an air fryer at 350 Fahrenheit for 20 minutes.
How are we feeling about that? The motions were kind of like this. It was like, oh, oh, oh! Whoa. This is what happens when you just delete ingredients. The emulsifiers that are typically in a cheesecake, whether that be flour or cream cheese, help stabilize a cheesecake. Instead, you have a lot of eggs to yogurt ratio. So the moisture after this is baked gets retained in almost a spongy way as opposed to a custard. Yeah, the texture's rough. I don't think the flavor is horrible. No. But the texture's not for me. I forgot that this was a cheesecake.
Yeah, it's supposed to be a cheesecake. I think flavor-wise, it's a five. And texture-wise, it's like a two. I say three. It looks nice. Visually, with the chocolate drizzle, it looks all right. I think if you have really low standards, you'll like this. Three. Crack the cold eggs in a pan and add a chunk of butter. The animation in this always is kind of gross to me. It's real nasty texture. As you mix, scrape the bottom to prevent it from burning.
I mean, it's already overcooked at this stage. It's burnt. If your eggs are moving like that, guarantee you they're gone. Yeah, I don't know about this one. This is the Gordon Ramsay soft scramble, but explained from somebody who doesn't cook. Exactly. Ah, great start. Okay, so eggs go into a pan. Butter goes in right away, basically. Heat goes on, break the yolks, and then I guess we just.
We could trade off, honestly. I'll start and I'll give them back to you. Notice that this looks nothing like the video. Where's all the disgusting. animation? I mean, if your eggs are doing that, you're definitely overcooking them. The butter's melted, it's emulsified into the eggs. I feel like we've been here for 25 minutes. You can speedrun soft scrambled eggs, it's just not advised. Touch of cream, little salt, little peppy, and we can just. very gently top that.
Little brioche bun, toasted crispy. Touch more fresh pepper. That looks nice. Looks good. Here we go. The moment of truth. I've split it in half and we have our little eggy buddy. Cheers. mean, it's great. Creamy, velvety, buttery. This is how I make eggs all the time at home, and it's a hit. I love it. It's a hit, but I will say, I do think a lot of, like, kids and parents are kind of like, eh.
If you just put these eggs on a plate and eat it with a spoon, you might not be a fan. But I think that if you put it on something crispy, like a nice, just crusty bread, it's great. I think it's an eight. That's exactly what I was thinking, an eight! Hey! It's an eight, which means it's genius. Onto the next. I've seen this so many times. Am I the only one that thinks it looks kind of gross? It does look gross, but you know it's gonna hit.
She said, "Wow." But will we? We have a hard watermelon, and heavy cream, and a hole. That goes in there, I guess. You can always add more, so let's start with that and see how we feel. Oh, wow, it is working. Coming together. What do you do with the rest of the watermelon? I think you just keep scraping into infinity. Yeah, yes! This is a method. There we go. It is freezing in here, like, actually. That's really cool. All right, shall we?
We shall. It's pretty damn good. It's not overly sweet. Legit just tastes like a creamy watermelon. This is what I want out of a two-ingredient dish. I was gonna say something else, but that's a good point. This is what I would want out of a two-ingredient recipe. It's not trying to be something it's not. It knows that it's cream and watermelon. What else do you do with a watermelon with a hole in it, right? It's almost in genius territory, but to me, it is lacking some oomph.
How do you feel? It needs salt. Little salt, maybe even a little more sugar. This is like a summer snack. Six and a half 6.5. Moving on. Best way to make your chicken No, no, no! He put his whole hand in there! Ice cream? From here you want to transfer it over to a bunch of crushed up Corn Flakes. From here you want to go ahead and take the entire thing and put it into some frying hot oil. What I'm concerned about is, like, there's no salt, there's no seasoning. It's literally like cream and sugar and Corn Flake.
I want to see the comments on this really quick. "My grandma will beat the out of me" Anyone want to explain this to me? What the is this? Go for. it. Disgusting, man. Hang on, I gotta make sure it's fully coated. I've never seen this in my life. You know, there are times in life where you ask yourself, "What has brought me here to this day?" And this is one of those moments for me. I can think of so many better things to do with ice cream and Corn Flakes. Like just combining them. Oh, that's a good idea.
I'm gonna do that as a soft serve for the restaurant. 2600 E Cesar Chavez! Here we go. This made me sad. If you didn't know we just did that, you'd be like, "All right." That's true. But then you'd smell the ice cream, you're like, "What the. going on here?" I should have you know, this is not how we make the chicken at Ben and Lynn's. We use chocolate ice cream. Guys, should we use ice cream and Corn Flakes in Ben and Lynn's chicken? Do you think we would sell more, yes or no? Let me know. It acquired an interesting texture, but it's fully cooked. Let's go for it.
There's not much to say here. Cheers. Nope. I can't think of a worse way to bread this piece of chicken. It didn't stick, it keeps falling off, it tastes like candy. I think this is the worst piece of chicken I've eaten in the last 10 years. What he's saying is there are so many better ways to cook a piece of chicken. This is not one of them. I think that's a 1. Let's go 2. It looked nice before you cut it. That's a good point. 2. Trash. We move on.
This may be the best ramen I've ever had. This was super simple. All you need is an additional egg and mayo. Mix up the seasoning packet with the egg and mayo. I mean, it's super high calorie, and it's probably good. It's gonna be great. Egg! So you'll have an egg yolk. The next step is to add this Buldak sauce, followed by the powder, and the piece de resistance. It looked like they put about a tablespoon in there. He's pretty heavy-handed with it. And I guess we just give her a mix, yeah?
Color's nice. Yeah, the color's great. It honestly doesn't depart too far from traditional ramen, 'cause traditional ramen, you'll typically see them add some sort of a soup base or a tare in the bottom of a bowl, and then add their broth and noodles and all that. So, I mean, this is kind of following the ideal in a way. I love the color. Beautiful. Little bit of noodle action going on. Ah. Oof. I'm flinging noodles over here. A little bit of green onion, why not?
A little freshness, you know? Yeah, that looks like blood. Oh, this is my chili oil. Is that why it's so good? This chili oil is pretty fire. The chili oil tastes good. I wish it was creamier. I wish it was saltier. It's missing a lot, and we would have to do a lot of things to make it better, and that kind of defeats the purpose. I wish it just had more flavor in general. I'm just not, I don't love it. I'd rather just have a normal bowl of instant ramen than do all this.
My initial thoughts say four. I'm good with four. I had high hopes for this one. That one's kind of sad. Hopefully no more disappointments. We move on to the next. Here we're making some homemade doner. Jesus Christ, how many portions is this guy making? flavor. About halfway through, we're going to drain that liquid so it's not swimming. Once it's done, we're going to unravel it, top it with some lemon Yeah, it looks phenomenal. My mouth is watering. I'm in. So we smacked some properly spiced ground meat, which is going to act as our kebab meat, spread it out nice and thin, rolled it up,
and completed that several times before throwing into an oven until they were cooked throughout with a nice Maillard. It looks a little weird at first glance. If you break it up into pieces, like this does look like doner. I think this is good to just pop onto some pita. Little tzatziki, spread in there, grab some meat, load it up with our fixings, little red onion, little tomat, little cuke, and fries. Kind of fire, not gonna lie. I mean, it looks great. Kind of fire. Don't forget the shrettuce. Ready? Cheers. I'm so ready. Honestly, I'm not crazy about it. I think if the seasoning on the meat is on point, it would be phenomenal. What are your thoughts?
This tastes like something you would eat at 2:00 a.m. and it's the best food of your life, but the next day you go back to that place and you're like, "What was I thinking?" Maybe my hopes were too high going into this. I think so. I think you overshot. It's not going to compare to succulent meat being sliced fresh from a flaming hot spit with the juice falling down. You don't think that steaming it in parchment is the same? No! But, you know, I got to respect the ingenuity, though. If I was dying for doner and I couldn't get it, I would probably do this.
Is the technique genius? It kind of is. But the taste matters, though. Ultimately, I'm rating off of my experience, because it can only be considered genius if it's great. So if you rate this off of taste, to me, this is like a seven. What do you think? I was going to say six and a half. We could round up and go seven. I could round down. I'm game to round down. Let's round down then. I was maybe being too nice. A 6.5. We move on. Baked feta pasta. I've seen this, I've never tried it.
"It was never just a trend for us." Let's be real here. Like, this is tomatoes and two blocks of feta put in the oven, goes in, comes out. There you go. And it's cheese and tomatoes. Let's just get this over with. So we added our cherry tomatoes to a baking pan along with two whole packs of feta cheese. That's a lot of feta for one pasta dish. A few dollops of full-fat cream cheese, olive oil, salt, pepper, and Italian seasoning. I mean, we've all seen this. Let's be real.
There's nothing really all that crazy going on here. The video did not specify the time, so we let it rip at 350 until all the tomatoes were nice and softened and blistered. Tim is going to smash the sauce together. I feel like there's a better way to do this. Oh, that is hot! But it is working. I don't know about that. I mean, that's, that's feta, though. That's feta for you. Feta? I was gonna make a "hardly know her" joke, but it doesn't really work.
This looks gross. It does look gross, but, I mean, it's tomatoes and cheese. How bad can it be? That's a very good point. Maybe the pasta will help emulsify. All right, this is pissing me off. Hang on. At a certain point, I don't have time for this. You just gotta get in there. I don't care if it's hot. I'm wearing gloves, I'll be okay. Oh! Hot! I kind of regret this. Cheers. I would eat this. I mean, cheese and tomatoes are an iconic combination, and this is just a different way to do that.
So it's not blowing my mind, but it is good. I really like the tartness. It's very inviting. It's very fresh. That's also really balanced with the brininess and that little bit of funk from the cheese. I maybe would add some more richness, like maybe a little bit of butter thrown in at the end. It's not bad. It's not bad! I feel like coming from a place of having kids and constantly feeding kids, this is something that I know my whole house would eat and they would love it.
Taste-wise, I would say eight. Yeah. You know what? I'm going to give it an eight. That was a beautiful, wholesome point. This one's for the families out there. An eight! Simple, but genius. Ooh, two-ingredient bagels. I don't know about that. So we need almond flour. No. Almond flour is not. If, if, if. I don't know if I could do this, man. And then one cup of Greek yogurt, no flavor. This is the key.
Yeah, you're right. The key is having no flavor. I do want to see how these turn out. They're going to be dense. They've gotta be. "Reminder: some people can't eat regular flour because it gives them" Explosive! "explosive diarrhea." Might I recommend no longer eating bagels in that case? They just might not be for you. You know what would give me explosive diarrhea? Eating four cups of almonds in one bagel.
Add almond flour, Greek yogurt into a bowl, then form six small bagels. This feels so wrong, I'm gonna be honest with you guys. In a separate bowl, whisk a single egg, add your egg wash to the tops, add your everything bagel seasoning, and you bake them until golden brown. This is very small, but weighs as much as a normal massive deli shop bagel. It's honestly impressive that it holds together despite being basically a liquid. It has like a chalky texture. That's because it's literally just a bunch of ground almonds in the shape of a bagel.
Horrible taste, horrible texture. I have nothing good to say about this other than it vaguely looks like a bagel. Just because you make something in the shape of the food or to look like the food does not mean it's going to taste like it! That made me mad. This might be a new low for me. I feel like as a guy from New Jersey, if I give this anything other than a zero, I will be an outcast. And as a person with a brain, if I give it anything other than a zero, it would be a disservice to anybody watching this. Not that you don't have a brain. I'm just saying, like, I'm just saying anyone that has a brain that tries this, I'll take a step back. That's a zero. Yeah, it's okay.
It's a zero. It's really bad. I just made the viral onion rings, pizza style. I already like it. See, this is the keto thing I can get behind. This, to me, is what a clickbait recipe is all about, in the sense that, like, it's core, proper whole ingredients, and then just like an interesting kind of wacky technique. It's a fresh take on something new, instead of trying to make a pizza zero carb. Yeah, I want to try this right now. I want it in me right now.
I just like how she said oregano. Little oregano. Now, onto a baking sheet, you sprinkle on Parmesan cheese or Parmigiano Reggiano. Add some thinly sliced onions, pepperoncinis, and top with more Parm. Then you add a seasoning mixture and bake until beautifully crispy golden brown. I'm gonna be honest, this is either good or horrible. Cheers. I think the flavor's really great. I want to dip it in something.
The underside seems to be a little soft. I don't know if it's caused by cooking it on paper. It tastes great. The onion's nicely cooked. It still has some bite to it, which I really appreciate, but it's not raw. I'm not gonna lie, I really like it. I don't have a lot of notes other than I do agree with you. My heart is saying it's a seven and a half. I think that's high praise, and I agree. Oh, man, this is kind of cool. Super cool technique. I feel like it has to be good.
I really hope it is. I'm gonna be pretty sad if it's not. Few of these were disappointing that we didn't think would be, but it's just potato, egg, and cheese. I think it will be good, but I think there's a chance it will be bad. So, we'll find out. Oil it up. Here we go. I love the simplicity of this. Everybody's got a peeler, or most people do, I feel like. Simple ingredients and simple technique. Who came up with this?
I don't know, the French? So dumb. I want to say it's flippable. Are you gonna, like, give it a full send, or you want me to do it that way? I don't know, dude. I'll count it. Crack two eggs. Cheesy gang. And just like that! I'm just gonna go in. It smells great. Cheers. It is hot, though. It tastes like if you go to Denny's or you go to get, like, a diner breakfast. So it's like a whole plate, if you just smash everything together and fold it up, all in one bite.
It's delicious. It's not revolutionary. All the flavors here you've tasted before, but it's satisfying. The amount of effort. All we needed was a spatula, a pan, and a peeler, and you could make this. I would definitely cook this for my family. I think they'd get a kick out of it. For what I'm getting, I feel like I'm like 8 or 9 territory. I could go either way. I mean, this one's a hit, for sure. Eight and a half! We got a banger. This one is genius, not because of the product that you're getting, but because of the ingenuity of the technique and the delivery of the final product afterwards.
We learned a lot of things from this, but the biggest thing I learned is that just because a recipe is deemed clickbait doesn't mean it's not useful. We had a lot of things today that I am perfectly fine never eating again. But we also had some things that were pretty fantastic. One, I think, does reach the top, and we both unanimously agreed which one is the best, and it is the potato cheddar omelette. So simple, so basic.
There's ingenuity out there on the internet, and at the end of the day, you gotta try it sometimes before you judge it. So love ya, subscribe.
