9:39
Nick: In this video I'm visiting the biggest YouTubers in the world to cook them their favorite dishes. Dude Perfect: Oh! Nick: But what they don't know is that they are actually cooking for me. Jesser: Bro, you said you were cooking. Nick: I'm sorry! Airrack: Oh, no! Nick: And by the end, we'll find out which of your favorite YouTubers is the best chef of them all. All starting with MrBeast.
MrBeast: I'm starving. Come on in! I love when he visits. He just makes me food. Nick: As you know, I've got all the ingredients here to make you a fresh and delicious fried chicken sandwich. MrBeast: Thank you! Nick: One other tiny little note. You will be cooking me a fried chicken sandwich. MrBeast: Wait! But I invited you because I wanted a fried chicken sandwich. Nick: I know. I tricked you. But you're gonna be ranked on a Tier List with the biggest YouTubers on the planet. So if I were you, I'd try.
MrBeast: Oh! Okay. Oh, boy! How do you even make a fried chicken sandwich? Nick: That's for you to figure out. Get cooking! MrBeast: Alright. This is oil. I'm opening up the chicken, because it's "fried chicken". Nick: Every time I'm cooking with you, so far, you've also broken things. Just remember. I'm judging also on cleanliness, cooking skills, presentation and taste. Did you just hit yourself with chicken? MrBeast: Well, it.flew off. That was weird.
I assume the way you get the crispy coating is flour. Nick: Are you gonna season it, or are you just gonna go "just flour"? MrBeast: Well, we'll season it after we fry it. Nick: Oh! Remember: for frying, you need a wet dredge and a dry dredge. MrBeast: Oh! I have no idea what you're talking about. Nick: Try to crack with one hand! I will give you extra. That didn't work. MrBeast: Put some milk in.and now we're dredging it.
I call this the "raw dog". Now we plop it in the oil. Nick: Oh! Nick: We're ready? MrBeast: You're right. Nick: Oh, okay. MrBeast: Here. Can you do it? I don't want to get burned. Nick: Fine. Safety first. MrBeast: Time to make the sauce. I'm gonna put a little barbecue in here. Mayonnaise! It is not a chicken sandwich without some mayonnaise. And then, of course, some ketchup. These are the 3 goated sauces, which equals a triple goated sauce.
Here's my plate. Nick: This is a lid, by the way. Just not a plate. MrBeast: Yeah. That's.that's fine. Nick: Yeah. Can he open a pickle jar? MrBeast: Oh, I got it. Nick: Ooh! We're cutting the pickles. Nick: Oh! MrBest: Alright. Nick: Be really careful! MrBeast: Here you go. Nick: I'd never have trusted you with a knife. Careful! As long as it's not glass, I'm happy. MrBeast: We're putting our proprietary sauce.
Nick: That's a nice color of sauce. MrBeast: It is. Nick: Do you see that? MrBeast: But what other people don't realize. MrBeast: You take a pickle. Nick: Ah! MrBeast:.put some sauce on it. Now it sticks to the bun. What do I do with this? Nick: Um. MrBeast: Alright. That's done. Nick: Wow! Look at that! Actually really good golden brown color. Is it cooked? I don't know.
Will the inside be raw? Maybe. Are you putting that next to the chicken sandwich? MrBeast: Trust. Nick: Ah! Gourmet! MrBeast: Can you back up? Nick: Okay. Alright. MrBeast: Alright, Nick. It's ready. What we have here is what I call the "Beast Chicken Sandwich". Nick: It's on a lid. This is creative. And I actually like that. MrBeast: Thank you! Yeah! There we go. Take a bite! There you go. What do you rate it out of 10? Nick: The cleanliness was very low.
MrBeast: Ahem! Nick: The chicken has no seasoning. MrBeast: Ahem! Nick: However. MrBeast: Mhm. Nick: It's incredibly juicy, and the sauce is very well balanced. Nick: MrBeast somehow. MrBeast: Ahem! Nick:.is gonna get "B-Tier". MrBeast: "B-Tier"? Wait! Why is he running away? Nick: Our next YouTuber is Ryan Trahan, who you probably know from his clever challenge and adventure videos. And he's asked me to make him some cookies. But as we both know. he's the one making me cookies.
Ryan: Nick! Come on in! I've had some of your regular cooking, but I don't think I've had cookies from Nick DiGiovanni before. Nick: Yeah, that's the thing. You are gonna be cooking me cookies today. He'll be back. Ryan: I don't know if you recall. but I got the "Baking Badge" from you. That was a while ago. and I haven't baked anything since. Stick of butter goes in the bowl, sugar. Nick: You're surprisingly confident. Ryan: And let's mix it up! Nick: Seems dangerous.
Ryan: So you really want that texture to kind of start coming through. It looks like scrambled eggs a little. So I think what actually went wrong here is: I should have heated up the butter a little. Nick: It's not sanitary. Did you even think about preheating the oven yet? Ryan: Yes. Nick: But you didn't do it, though. Ryan: Yeah. We're just gonna preheat the oven here to about 3-400. Next up we need some vanilla. This is a vegetable, so I'm not gonna put it in my cookies.
Instead.we're gonna use vanilla bean paste. And voila! Nick: Boom! Ryan: For flour, you really just kind of want to get a handful. Nick: You are not measuring at all. Ryan: Yes, I am. Next up, we're gonna get a little bit of baking soda. Not too much. We just need enough, so that they rise. Nick: Whoa! Ryan: I like soda. And now I spin it up. Nick: Oh, boy! Have you ever made cookies from scratch before? Ryan: No, dude.
Nick: This dough actually looks and smells surprisingly good. Ryan: Let's scoop up a few cookies here! Nick: That is crazy how much that looks like ice cream. Maybe he can bake. Ryan: There you have 4 stellar cookies. I'm gonna add some of the new Joyride Fruity Zips, just for a little splash of flavor. Nick: To be clear.you're making cookies that have a fruity candy in them. Ryan: Yeah. Nick: Not chocolate. Ryan: If there's anything that you've taught me, Nick.you gotta take risks to do great things in the kitchen. I think they look pretty neat.
Let's throw these cookies in the oven! Can you play some epic music? Nick: For this? Ryan: Yeah. Nick: What do you want to do while we wait? Ryan: You wanna arm wrestle? 1, 2, 3. Can you cut that out? Let's check on the cookies! Voila! I present to you my homemade sugar cookies. Nick: I am not sure what to think about this. Ryan: Well.that's because you haven't tried it yet. Nick: Normally, I'd be upset about the top of the cookie being flat like this. but you've gotten a beautiful crust on the back.
Nick: I don't think you meant to do that, but. Ryan: I did. Literally, that was my goal. Cheers! Nick: Cheers! Ryan: Mhm. Just got a hint of blue raspberry. Nick: Here are the pros: The candy works really well with the cookie. They melt down really well, so they're soft, slightly warm. and they give a nice, fun texture to the cookie. Visually, I love the look. The colors are nice. Even though you didn't measure, shockingly, the ratios are just about spot on. But that brings me to the cons.
Ryan: Oh! Nick: You put way too much baking soda in here. Ryan: Oh, did I? Nick: It gives a really kind of weird chalky mouthfeel. Your tongue starts to kind of feel a little bit weird. Ryan: Yeah. Nick: There's also no salt. Because of the lack of salt, it's very "one dimensional". Given some of the fatal errors you made. I'm gonna put Ryan Trahan at "C-Tier". Ryan: Respectfully, Nick.you gotta go. Get out of my house!
Nick: Okay. Ryan: "C-Tier" is crazy. Nick: Our next YouTuber is Airrack, who you probably know for his insane prank videos. And he's requested fish tacos, but.since he likes to prank everybody, I have an extra little prank in here for him. Airrack: You're here. Welcome to my kitchen! I've never used this, actually, in my entire life. I'm gonna be honest with you. Maybe you could teach me how to cook tacos, but also how to use my. Everything. Nick: Why tacos? Airrack: My absolute favorite fast food place. a lot of people know is Taco Bell.
I just assumed. since you're like the "Chef Guy", you're gonna make that, but better. Right? Nick: You're almost right. Unfortunately, I'm pranking you. You are cooking for me. and I'm gonna give you a grade. Airrack: It's not a very good prank. Nick: Since you requested fish tacos. Airrack: Oh! I can already smell it. Oh! What the freak? Ew, dude! I can't do this. Nick: Good luck! Airrack: Oh, no! Oh, my gosh! Okay. Here we go. We're just gonna cut the head off. Oh!
Nick: Not good. Airrack: Trust me! This is the way this is supposed to go. Nick: Oh! Watch your fingers! Okay. This isn't bad. Look! You're getting a filet. Airrack: Ah! Airrack: Guys, let me know how I did on my first filet of all time! I think it's probably an "A". Nick: Now you gotta get all the meat off. Airrack: Huh? Is this enough fish for tacos, you think? Let's cut up some tomatoes! My thought here is to make some sort of salsa.
Next, we're gonna go for the cabbage. Nick: Not bad knife skills. This is okay. Red onions.delicious in a taco. Airrack: Ah! I don't know how to cook. Nick: He's cutting it in such a way, that you actually can't tell anymore. What's skin? What's onion? So I'll have a really nice surprise later, when I bite into that taco. If there even is a taco. Airrack: Mango. It's going in the salsa. Nick: See? I like that. Throwing a little sweetness in there. Yep. Airrack: One more thing.the avocado.
Nick: Seems about how he would cut an avocado. Airrack: Mix this around. Pretty "oniony". Just kidding. It's perfect. Now I'm going to.cook the fish? Nick: Is that a question? Airrack: There's like some.like hard barbs in here. Is that chill vibes? Nick: That's the bones of the fish. Airrack: Is it fun? You're not gonna judge this based off of my cooking skills, though. Airrack: It's off of taste, right? Nick: This is.this is.
Uh.Airrack, I'm.I'm serious. This is not good. Airrack: "Osmo Coastal Catch". I picked this up myself. I actually love this stuff. I'm not even gonna lie. Nick: A little salt. Airrack: I have absolutely no idea how to use one knob on this. Nick: Alright. See if he knows how to turn the stove on! Airrack: Which one? Nick: What are you doing? Airrack: How else would I possibly do this? Nick: Olive oil. Listen for the sizzle!
Good. Airrack: I'm gonna try to earn some points back here. Check this out! Here we go. Airrack: Ho-ho-ho-ho-ho! Nick: Whoa! Airrack: Ah-ha-ha-ha-ha! Airrack: Ah! Nick: Why is there confetti? Airrack: I threw a party. There's still confetti up there. Nick: Fish is actually looking pretty good. You're getting a nice golden crust on the bottom there. I like what I'm seeing so far.
Time to plate. Airrack: You're gonna love these. Nick: You're breaking all of them. Airrack: Shh! I cannot believe that I, single handedly, with no help from Nicolas, got from a raw fish to this moment. Nick: Oh, no! Airrack: We're gonna garnish with a little bit of cilantro here. Done. Nick: Real quick. First, I want to take a look at the mess. Here is part of the workstation. The mango wrapper hiding right where you cooked the fish. Airrack: Don't worry about that! Nick: A bunch of broken tortilla shells.
Please present the dish! Airrack: These are my fish tacos. They come with some sweet and sour salsa on the top, some avocado, and garnished with cilantro. Nick: Here we go. I'll be right back. Airrack: No! Come on! No way! Nick: You should try one. Nick: Oh! Airrack: He just spit it out. Nick: In the taco I had one fish scale, a couple pieces of onion skin. I don't know if anyone noticed. but he didn't wash his hands, before we started cooking. So for that. as much as it pains me to do this.
Nick: 'Cause I. Airrack: Give me a good grade! Nick: 'Cause I really do love this guy. Airrack is going straight.to "F-tier". Airrack: Oh, God! Oh! This is the worst day of my life. Nick: Our next YouTubers are the Stokes Twins. They're known for their fun viral challenges. and they also happen to love food. So I'm sure they're gonna love this pizza. Alex: Welcome to the kitchen! Nick: Okay. I can see you guys don't probably cook all that much. Stokes Twins: No. Doordash.
Nick: They just said that at the exact same time. Is that a "Twin Thing"? Alan: It is. Nick: That was cool. Alan: Now.we like the same food. but he just likes more of it. Nick: First question: Why did you choose pizza? Alan: Well, you can put anything on pizza. We can put our favorite foods, like fried chicken, pineapple. Nick: I have good news and bad news. The good news: I made the best pizza dough you're ever gonna have. The bad news is that you're making me a pizza.
Alan: No! Alex: I'm about to walk out of here. I don't cook. Pizza just happens to be like. the hardest food you can make. Nick: It's like 3 ingredients. Alan: Are you supposed to add the ingredients first or after? Alex: I think you cook it first, and then you just sprinkle everything on top. Alan: I don't think you do that. Alex: Here I thought you were just gonna cook for me. Nick: I feel so bad, I really do.
Alex: No, he doesn't. He's like smiling, like an evil villain. Alan: Next thing you know, he's gonna be like: "Hey! Look! I charged it to your card." Nick: I could have made you make your own pizza dough. Be a little grateful! Alex: Oh, my gosh! This is like.what, goo? Alan: The goal is to make it look like a circle. Right? Nick: I've never seen somebody try to press out pizza dough like that. Alan: How am I supposed to know? This isn't like public knowledge.
Nick: You're giving it a weird massage. Very carefully. You need to transfer that over. Alan: Are you just gonna stand there and be useless, Alex? So it goes: tomato sauce, then it's the cheese. Alex: Where does olive oil go into it? Alan: Maybe. Alex: Now! Alan: Olive oil goes now. Alex: I can't wait to eat. Alan: You're not the one eating, Alex. Nick: Alright. A little olive oil on there. Alan: Alright. Nick: I'm not totally upset about this so far. Alan: I'm just gonna add a generous amount.
Nick: I don't know whether you meant to do this or not. The mix of that olive oil and the tomato sauce, I think, is gonna taste really good. Alan: Step 2: We're gonna add cheese. Alex: Wait! No, no, no, no! You're supposed to rip open a block of cheese, and just set it on top. Alan: Now we're gonna add mozzarella cheese, because people love cheese. We're gonna add basil now. Nick: A couple tomatoes.
I can't wait to see how this looks, after it bakes. Alan: Adding the little last drop of olive oil on the crust. Nick: Just a tiny sprinkle of salt here. Alan: I think this is ready. Alex: Here we go. I'm gonna go ahead and prep the pineapple, while the pizza's cooking. Look at that! Nick: Not bad knife skills. This is very impressive. Alex: Gotta cook the pineapple. Nick: Okay. Alan: Alex! Let me try it! Here we go.
Maybe we don't need all these pineapples. Let's just add a few basil in there! Nick: A little more pineapple juice? I don't know what your plan is here.I really don't. I can't believe I'm saying this. but the parmesan is actually melting in the middle of the pizza. Alan: I think we're ready. Alex: Sous chef says "Yes". Yo! Nick: Why are you guys excited about this? Listen for the crisp! Alan: Ooh! Alex: Ah! Alan: What was that? Alex: I want to eat it so bad.
Alan: Now for the best part. Alan: Pineapple. Alex: Oh-ho-ho-ho! Look at that! Alan: And one more piece of basil in the middle. What we have prepared for you today is a Margherita pizza with a block of cheese in the middle, tomatoes, basil. And to top it all off: some sweet pineapple. Alex: Oh, my gosh! Oh! Alan: Yo! Look at that! Nick: Do I really have to eat this? Alex: Oh-ho-ho! Nick: Wow! The taste does not match the visual.
It's delicious. The crust you can hear.very crispy. Alex: Wow! Alan: Perfect. Nick: Pineapple.big "No-No"! Alan: Why? Nick: The parmesan cheese in the middle is too much parmesan cheese. I'm a little surprised to say this. but the Stokes Twins have earned themselves "B-Tier". Alan: I'll take it. Nick: Without the pineapple, I could have seen in "A". Alan: It could have been. Alex: Who said pineapple? Why did you bring pineapple? Nick: Our next YouTubers are Dude Perfect, known for their impossible trick shot videos. And they asked me to make them ice cream sundaes. but they're making them for me.
Tyler: Let's go! Coby: Oh! Nick is here! Oh! Tyler: I told you he'd come through. Coby: Oh! Yeah! Nick: I know you guys want a good ice cream sundae. Tyler: Yeah. Cory: A good sundae. Nick: And I know from our cooking challenges in the past, that you do not know how to make your own ice cream sundaes. So I will make them for you guys. Cory: Let's go! Nick: Any preferences I should know about? Anything at all? Garrett: Whenever I go to a restaurant, I let the chef pick.
Nick: Okay. Nick: That's good. Tyler: I'm not here to question you, chef. Nick: I do have one last little detail. You guys are gonna be making me ice cream sundae. Coby: Great. Tyler: That doesn't even make sense. That's like us signing you up to do a Trick Shot video. Coby: I mean.it's ice cream. Nick: Who's first? Coby: Somebody's gotta start. This is gonna be fun. This is the standard chocolate. Nick: Why would you open that side?
Coby: That is pretty frozen. Tyler: You just gave us a see. Nick: The "Twins" do not know how to scoop ice cream. I don't know why. And he's sticking his head. Take your head out of the case! Garrett: Oh! Tyler: I think we've seen enough, Coby. Garrett: Can we cancel him? Tyler: I'm Ty. Hoping to make more appearances in Knicks videos, just to prove myself as an up and coming chef. So we're gonna go one "Heath". Then I'm gonna go one strawberry, and then one more "Heath". just for like a flavor differential. Nick: In theory, people think ice cream sundae. the most basic thing ever.
Cory: Easy to mess it up. Nick: All the flavors need to tie together. Tyler: Whipped cream 'em! Garrett: It's beautiful. That looks like a "Christmas tree of whipped cream". Tyler: Let's go Crisper balls! Coby & Garrett: Yeah. Garrett: I agree. Nick: See? Now I like that you guys are starting to really work together. Cory: Oh, it's so good. Tyler: Oh, it's. Garrett: Oh, that's so nice, dude. Tyler: I want perfect cherries. Nick: This is attention to detail if I've ever seen it. Look at that focus!
Tyler: I need you to hold this cherry. Cory: We're "de-cherrying"? Nick: I don't understand the taking off the cherries. Tyler: So I'm gonna put them back on, chef. I just want it to look clean. And I don't want drizzle on my cherries. Coby: That's good, Ty. I'll let you place the cherries back. Tyler: I feel like I'm doing surgery, dude. Nick: His hands are a little sweaty. Tyler: I want to wipe the car. Nick: This is something that people miss every time.but you have to wipe the plate to make sure that it's clean, after you finish plating the dish.
Cory: I think it's done. Tyler: We've got 3 scoops of ice cream here: 2 "Heats" on the outside, sandwiching a strawberry scoop in the middle, topped it off with a classic iconic cherry finish. We proudly present you the "Dude Perfect Sundae". Nick: This actually looks like something that you could go into an ice cream shop and order. and it would come out looking like this. Cleanliness-wise, you guys actually didn't really make any kind of mess. Nick: Points across the board so far. Garrett: Yes!
Garrett: Let's go, baby! Nick: My only question and what I worry about is. whether all these work together well in one bite. Tyler: I am confident it will, chef. Nick: Look at that whole thing! Coby: Whoa! Garrett: Oh, you don't have to hide it, chef. That was delicious. Coby: Whoa! Nick: It's got texture. Cory: Yes. Nick: It's got flavor. Dude Perfect, that's an "A-Tier". Dude Perfect: Oh! Tyler: Let's go! Coby: Hey! You guys did a great job.
Nick: I'm gonna go back to the pool. See you guys on the crew! Tyler: Sounds good. Nick: Our next YouTuber is Mark Rober, who you probably know for his science and engineering videos. And he's asked me to make him sushi. but I'm not making any sushi for him. Mark: Nick! Come on in, brother! Nick: How are you? Mark: Alright. I got it all set up for you. Nick: Mark, I got you all the best things out there. This is fresh wasabi. Mark: What? Wasabi is a plant? Nick: There's a very good chance you've never had real wasabi. It's usually horseradish. Mark: I feel so deceived.
Nick: Speaking of deceived. you are cooking sushi for me. Mark: Oh, no! Wait! This changes everything. Nick: Chop, chop! Mark: Okay. I'm gonna start by making the rice, because that's gonna take the longest. You kind of eyeball it. You want to put some water in here. Nick: I am, by the way, judging also on clean workstation.and just general speed. Mark: I think we want a little rice seasoning.
We got rice vinegar and a little. sesame seed. It's something we don't. Ooh!.want to put in here. And about that much. Final touch is a pinch of sugar. And now it's ready to go in the "Suihanki". Rice is cooking. Next up. Unsheathe the giant knife. Ching! The toppings. We're gonna start with the green onions. Look at the knife work, though! I mean. Nick: Not bad. Really good actually. Mark: Honestly. I learned this from you. Next up. we're gonna cut some cucumber.longways.
It's probably all we'll need. Next, we're doing avocado. Oh! Wow! Oh, my gosh! That's probably gonna be enough avocado. Put that there. I've got some bell peppers here. I'm gonna cut these "longitudinally". That means "lengthwise". Nick: I will tell you right away. Looking at this here.this already knocks you away from getting an "S". You.you will not get an "S". Mark: You never said it was based on how clean my workstation is. Nick: Play the clip! I am, by the way, judging also on clean workstation.
Good. Clean up! Mark: Yes, chef! I went back to "S-Tier"? Nick: Nope. Mark: What? What we got here is some tuna, salmon and some yellowtail. Nick: Nice. Mark: The fish needs to be cut in like a strip like that. Because Nick won't tell me which his favorite fish is, I'm gonna make a triple blend. Now I'm gonna. Oh, gosh!.literally rip through every piece. Nick: Your rice is done. Mark: Ah! Okay. Just in time. Ooh! Oh, this is good, sticky rice.
You make like a thin layer. You just want a little bit. Otherwise it gets too thick. We have our triple blend right there. Now we're gonna add the veggies, the avocado, a dab of the spicy mayo. Mark: Now. Hmm-hmm-hmm-hmm. Nick: Hmm. Mark: This is the point, where you regret you didn't already make the whole thing on top of this. Um. Nick: Oh, boy! Mark: Oh, boy! This is the easy part. You just roll it up. Okay. This is a big moment. Nick: Huge moment right here.
Mark: Oh! You kind of just squeeze it. Nick: Get the seal! Mark: Now, Nick.you owe me an apology. Cut through. Love it. I'm gonna add the garnish and the soy sauce. I'm adding some salmon eggs, also known as caviar. Nick: Not caviar. Mark: And a little bit in the sauce. Nick: Unconventional.but that's okay. Mark: This is my "Triple Decker Super Smash Salmon Sushi Roll". Nick: The most interesting part about this sushi I see here, Mark, is. that every piece looks totally different.
Mark: That's the mark of a good piece of sushi. Nick: You can see that he cut it to the right length.but it's not fully connected. Take a little dip. Mark: I'm gonna join you. Cheers! Nick: Cheers! Mark: Mhm. I don't want to influence the judge, but. Mhm. I mean. That's an "S-Tier" piece of sushi if I've ever ate one. Did I say that out loud? Nick: I have good news.and I have bad news. Mark: Oh, no! Nick: The good news is that his knife skills are noticeably so much better, than when I was teaching him last time. And he seems like he's an overall better cook.
Mark: Alright. Give me the bad news! Nick: The bad news is that Mark Rober is gonna get."D-Tier". Mark: "D-Tier"? Nick: "D-Tier", as in "I probably should have just ordered DoorDash". Our next YouTuber is Fede. He is the biggest YouTuber in Mexico with over 70 million subscribers. And guess what he asked me to make him? Lasagna. Here we go. Beautiful setup here you got. Fede: Thank you so much! Nick: Why did we pick lasagna? Fede: I love Italian food. So the lasagna is gonna be awesome.
Right? Nick: Well.that's a good question. You're cooking the lasagna. Fede: It's a joke, right? So this is pasta, right? Nick: Do you cook at all? Fede: Uh.no. I have a chef in my house. Nick: Because you don't cook and because you chose a very difficult dish. I will be very impressed if you even get a "D-Tier". Fede: Well.this is so difficult. Nick: You haven't even done anything.
Fede: First, I'm making the sauce. Oregano. Italian seasoning. Nick: We got basil. Fede: Mhm. Nick: It's actually not off to a bad start. Fede: This is garlic. Ah! Nick: Where'd you learn this? Fede: I have a friend. He's in MasterChef. He taught me this. Salt is really important. I hate food without salt. Uh.I think I never used one of these before. Nick: Can opener? Fede: It's like this? Nick: This can't be real.
Fede: I'm sorry, guys! This is like.really futuristic. Nick: Futuristic? I'm pouring this, because I think otherwise he's gonna splash both of us. Careful! Fede: Do you have like.a little machine? Nick: A machine to cut the onion faster? Fede: Yeah, the. Nick: Believe it or not, these are some of the best knife skills I've seen any YouTuber have so far. Fede: Okay. The sauce is ready to cook. Now it's time to cook the beef. We need protein. Nick: A little olive oil. Nick: Fire it up! Fede: Now we put the beef.
Nick: Your sauce is looking pretty good actually. Fede: I'm gonna pour the sauce into the beef. Nick: Wow! Looks amazing. Fede: I'm gonna put this. Nick: Whoa! Fede:.here. I'm ready for the pasta. Nick: Okay. Fede: Salt. Nick: Now this is great. Who taught you to salt your water? Fede: My mom. Nick: Good job, mom. Fede: Before cooking the pasta. Nick: Mhm. Fede:.I'm gonna break them. Nah! Just kidding. Don't do that.
Oh, I forgot. I had tomato paste. This is like toothbrush. So the sauce gets more like thickness. Nick: I'm gonna taste it. It's missing something. but I'm not gonna tell you what. Fede: Salt. More salt. Water is ready. Now it's time to put the pasta. Do you want to play foosball while we wait? Nick: You have foosball? Fede: Uruguay versus USA. Oh! Nick: What a block! Fede: Oh! I won. I think the pasta is burning. Nick: Get in there! Fede: The pasta is ready.
Nick: And how did you learn how to layer lasagna? There is a very specific layering order in lasagna. Fede: I watched it on.on TikTok. Butter.so it doesn't get stuck. The first layer. Ah! Now we need the sauce. Nick: This is the first time it's looking a lot like lasagna. This is good. Fede: Mozarella, parmesan cheese. Ricotta cheese. Nick: Building flavor with different types of cheese. Mozzarella is mild, so it gives you that gooey, stretchy cheese.
Ricotta is really creamy and milky. So it's gonna melt down into lasagna, and give you that beautiful creamy texture. And then the parmesan cheese is salty and much more umami. So it's gonna give you all that flavor. Fede: Who doesn't like cheese? Nick: The last layer. Here we go. Fede: It's time to put the lasagna in the oven. Ah! Too easy. Nick: Now we wait. Fede: The lasagna is ready. Nick: Wow! You hear the sizzle? That is a surprisingly good looking lasagna.
These crispy spots here on lasagna are the best. Also. Look at those layers on the side! A little bit difficult to cut. Fede: Wow! It looks really, really good. This is a 3 layer Italian lasagna. Nick: Let's see! It's actually delicious. Fede: You're not joking right? Nick: No. Fede: I made this? Nick: I can't believe I'm gonna say this. especially, because you seem to have absolutely no idea how to cook.
Fede, you're getting "A-Tier". Fede: Really? Nick: Really. Fede: Thank you so much! Nick: Our next YouTuber is KSI, who asked for special fried rice. KSI: Nick! Come on in! Nick: So this is the kitchen, huh? KSI: Yes. Welcome! Nick: I came prepared, obviously. KSI: You're making me special fried rice. Nick: You're making it for me. KSI: Huh? Nick: You are cooking.uh.for me. Nick:.and I'm gonna judge and rate. KSI: No! You.you came here to cook.
You came here to cook for me, brother. Nick: I came to London for you to cook for me. KSI: Ah! How do I turn this on? Oh, my. Nah! My life flashed! Okay. Um.I'm just pouring sesame oil into the bowl. Nick: The pan. KSI: Pan. And then we just add a little bit of rice. No, eggs. We crack it open and just chuck it in? Nick: I'm not helping. KSI: Yep. Nick: Why are you cracking them from so high up? KSI: Just so it has that flavor. Nick: The eggs actually look pretty good. Not a bad start.
Okay. KSI: Chuck in? Nick: I'm not gonna tell you. KSI: Yep. Nick: Meat's already going in. Okay. KSI: Prawns. Ooh! I mean.these are already cut up. Nick: Yeah. That's easy. Alrighty. I've never seen anyone do this order. but that's okay. KSI: Is this bacon? Maybe a bit more bacon. Yeah. KSI: Okay. Nick: Okay. Maybe.uh.don't forget the season! KSI: Let me add a bit of this "Nick Salt"! Nick: Better than.
KSI: Did I put that in your eye? I'm sorry! Nick: Oh, yeah! Oh! Okay. Nick: Oh! KSI: Oh! Whoa! I'm feeling myself. I'm cooking up a storm here. What is this? Soy sauce. Nick: Soy sauce. KSI: Yes. Nick: Ooh! That's a lot of soy sauce. KSI: Nah! It's fine. Oh! It smells delightful. Rice time! Look at that! Yeah! Do I look like a natural?
Nick: This would be the plate that you plate it on. Let's just use the table.very gently! KSI: Ah-ha-ha! Hahaha! Nick: I'm gonna guess you don't want actual real vegetables. Right? KSI: Nah! Oh! She's smelling good. Yeah! Oh, Nick! You ain't ready for this. Bro, this looks so good. Oh! Okay. Let's not do that again! Nick: Just lost half of it. KSI: That was the bad half. Hahahahahaha! Nick: Yeah. KSI: I think this might be done. Nick: Let's plate it up! Just like that.
Oh, dumping it right on. KSI: Ta-da! Nick! Dinner is served. Nick: Visually. KSI: Hmm. Nick:.I actually like the plate. KSI: Yeah. It's different. Nick: Why are you talking like that? KSI: I don't know. Hahahahahaha! Nick: I could smell. Oh, something is off, for sure. KSI: Nah! Mhm. Delightful. Hahahaha! Is actually alright. Nick: The best word to describe the dish is: "confusing". Nick: I'm not sure how to feel. KSI: Hahaha! What the.
I think that's good. Nick: Some bites are good. KSI: Haha! Nick: Some bites are horrible. KSI: Hahahaha! Nick: But yet.it's not the worst fried rice I've ever had. KSI: That sounds like a success. Nick: I think KSI deserves "C-Tier". KSI: Yes! It's not a fail. Hahahahaha! Pleasure doing business with you. Nick: Our next YouTuber is ZHC. You've probably seen him for these crazy art videos. And he thinks I'm making him carbonara. But as you all know. he's gonna make it himself.
Nick: Hey! ZHC: Hey, Nick! Nick: Good to see you. ZHC: Good to see you, too. Welcome to the kitchen! Nick: The kitchen? ZHC: Yeah. Nick: Beautiful kitchen. As you may or may not know. With carbonara, there's only a couple ingredients. One more little twist. You're gonna be cooking for me. ZHC: Wait! I thought you were cooking for me. Nick: Surprise! ZHC: Oh, my goodness! The only thing I've cooked in like the last 5 years is maybe Ramen. Can I get some help from my wife? Nick: She's allowed to be in here the whole time with us and can tell you everything. but you have to actually physically do it.
ZHC: Okay. Michelle! Come on! ZHC: Michelle! Come here! Michelle: I'm so excited. Nick: Have you made carbonara? Michelle: Not like this. Nick: I'm stepping back. Michelle: Zach, go get the pot! ZHC: Okay. I see 3 pots. Do you prefer tap water or like.bottled water? Michelle: Just use the tap water! ZHC: Wait! I should probably wash my hands. Michelle: Ah! Zachary! ZHC: What? Michelle: Grab paper towel! ZHC: Where?
I don't know where. Michelle: Oh, my gosh! This is your house. Just grab the salt! You gotta salt it to taste like the ocean. Taste it! Hahahaha! Now.boil it! ZHC: Ooh! Michelle: Oh, nice. Good job. So the next step is to crisp up the guanciale. ZHC: Oh, my God! This looks terrifying. Michelle: Go grab a pan! ZHC: Are you gonna show me how to use this or something? Okay. Nick: Why are you wearing the mittens?
ZHC: So my fingers don't get burned. Nick: How many times do you think he's cooked in his life? Michelle: Well, in the last 5 years. probably once. ZHC: The oily ones are bombing. Ooh-hoo! Nick: I actually like how sanitary he's being. I'm very comfortable knowing that whatever I'm about to eat, is gonna at least be nice and clean. Michelle: Grab 2 eggs, crack in half. Use the eggshells to kind of. ZHC: Oh! There goes an egg. Okay. Michelle: Okay. ZHC: Next one. Michelle: Try again!
ZHC: I got it! Done! Michelle: Good job. Nick: This must be really fun for you. Huh? Michelle: So much fun. Grate the cheese. estimate like half a cup! Nick: Michelle even knows some measurements here. The question is. Is it actually going to work? Michelle: More cheese! ZHC: It looks like a big mountain of cheese. Now.time to clean up the counter. Nick: You might be the cleanest cook I've ever met. ZHC: Excuse me! Nick: And very polite.
ZHC: Thank you, sir! Golden brown? Michelle: Golden brown. ZHC: How do you do this all the time? Michelle: That's good, that's good. Alright. Get the pasta! ZHC: Pasta. Alright. Here we go. Nick: Big moment. ZHC: Might want to stand back. Michelle: Okay. ZHC: Aaah! Nick: The pasta is in a big clump right now. You're gonna break it apart? Michelle: Yeah. Let's grab a strainer! That's not big enough. ZHC: Bigger? Nick: Yeah. Here it is. Michelle: Exactly. Yeah.
ZHC: Whoever invented that, needs a raise. Michelle: Whisk this! ZHC: Okay. I see Gordon Ramsay go like that. Nick: Michelle, I'm really, really impressed. ZHC: What about me? Michelle: Okay. Now grab some pasta water! You're gonna strain the pasta. ZHC: Wait! One thing at a time! I'm trying not to get burned. Michelle: Just don't drop it! Nick: You're bare feet right now. Not wearing any shoes or anything.
Michelle: Good job. You're done. Open your eyes! You're done. ZHC: That was so scary. Put this in there. Michelle: No! Put this in there! ZHC: Oh, careful your hand! Almost have burned you. Nick: This is no big deal. Nick: It's okay. Michelle: Pour a little bit of pasta water, as you're whisking that! ZHC: I do like my carbonara "eggy". ZHC: Is this hot? Michelle: No. Grab it! ZHC: Ah! They say half the taste is in the look.so we gotta present it.
Michelle: Okay. ZHC:.like a Michelin Star dish. Nick: This is where your artistry is coming into play. Huh? ZHC: I've watched enough of your videos to know that we need some cheese over the top. Black pepper. Top it off with an egg. This is my gorgeous pasta carbonara. Nick: I would say already. Visually, it's a 9/10. ZHC: Oh-ho-ho-ho! Nick: I'm gonna break the yolk. Michelle & ZHC: Oh! Nick: Oh! That looks amazing. This is the moment of truth right here. It's really good.
I'm not normally going in for second bites in this video either, as you can imagine. I think I'm putting ZHC in "S-Tier". Michelle: Oh, my gosh! ZHC: Shoot! We did it! So I would like to thank my mom and my dad, my beautiful wife for showing me how to cook "carbonara". Nick: "Carbonara". Nick: Maybe I should put it to an "A-Tier". ZHC: No, no, no, no, no, no! Nick: Our next YouTuber is Jesser, known for his creative basketball videos. And he requested steak and French fries.
I think he's gonna be a really bad cook. Jesser: Nick! Nick: Yo! Jesser: You made it! This is how you know Nick's a real friend. A chef of his level. Imagine how much it would cost to have them come to your house and make your favorite meal! Nick: Why steak frites? Jesser: Steak's so delicious. And then French fries. Who doesn't love French fries? Nick: One important thing I should tell you.
You are actually cooking for me. and I'm giving you a rating. Jesser: No! I don't want to do that. Wait! You're not gonna cook? Bro, you said you were cooking. Nick: I'm sorry! Jesser: Oh, dude! I.I've never like.made French fries. I'm gonna cut it into like.these things first. and then I'm gonna cut it into "fry shape". Nick: Cool. Not a bad start. Jesser: I almost feel like I should double the ingredients. I still want a meal. Like I didn't eat lunch today, guys.
Okay? I'm hungry. What kind of steak is this? "New York Prime Rib Beef Strip"? Seasoning is most important. and I like to keep it simple. Salt and pepper. Nick: What is that for? Hold on for a second! Whenever I see somebody season like this. Bad! Bad, bad, bad sign. Jesser: What is wrong with that? The pepper is essential. This pepper thing is low key."buns".barely coming out. Add a little truffle as well.
Nick: There's the technique. Jesser: Nuh! Nick: Uh-oh! Jesser: That never happened. Nick: Smashing the garlic to open it up a little bit. Jesser: Oh! I'm gonna throw the butter in. Nick: This is how you start your steaks every time? Jesser: Yeah, butter. Nick: Got it. Jesser: I feel like I put too much butter. Nick: Alright. Jesser: Let's put these bad boys in there! And now let's put the steak in!
Nick: The herbs are going in now. Jesser: Yes. Nick: And the steak's going right in there. We're not even letting the butter melt fully. We're just going right in. Jesser: Yeah. Nick: That's great. Jesser: Hahahaha! Alexa, set a 2.5 minute timer! Nick: You.seriously? Jesser: Yes. Nick: This is what you do when you cook a steak? You yell to Alexa to set you a timer? Jesser: Yeah. If I don't have my phone on me. Nick: That's crazy. Nick: Oh! Jesser: Alexa, stop! Ooh! Okay. Now we're basting the steak.
Jesser: Wow! Nick: And you don't think the butter's burnt at all? Jesser: I didn't know you could like. burn butter like that. Let's look at the other side! Ooh! That looks delicious. Let it sit. until we finish the French fries! Nick: Wow! You know how to rest the herbs on top. Jesser: This ain't amateur hour at my house. Now.put those bad boys in. Alexa, set a timer for 4 minutes! Ow! Nick: While we let these fries cook.
Let's go outside to your basketball court! You hit a 3 point shot on the first try, I'll rank you one above, whatever score I would give you. Jesser: Say less! Nick: Your time to hit. Jesser: Alright. Here we go. Jesser: No! Nick: Oh, no! Jesser: Fries should be about done. I think these look good. Nick: Let's see! Jesser: Here we go. That sounded amazing. Jesser: Fries on the side. Nick: Okay.
Jesser: Like a little tower. Nick: You were gonna wash your hands after the basketball, though? Oh! Jesser: You know what time it is, Nick? Nick: Some uncooked rosemary on there. Jesser: Zero sugar ketchup. Nick: Was that supposed to be "gourmet" what you just did? There it is. Jesser: Meal complete. This isn't a dish. This is a spiritual journey going right through your mouth. Nick: That's enough. Steak and fries.
Visually.very confusing. I've never seen anyone do anything like that with ketchup. Now.as for the steak, I think we know this is the most important part. How sure are we that this is perfect medium rare? Jesser: I would say 100%. Nick: The steak doesn't lie. So let's see what happens here! Jesser: (Whispers:) Please! Oh! You're cutting it so slow. I'm ready. That's medium rare. Nick: Nope. That's what I call "medium raw". Huh?! Seasoning is very nice.
I can taste all the flavors from the garlic, the rosemary. It's one of the better seasoned steaks I've had anyone cooked me in a while. Jesser: Thank you! Nick: Now.rosemary was burnt. The butter was burnt. The fries. They could have gone for another 2, maybe 3 minutes. Jesser: I failed you, Nick. Nick: Halfway through this cooking challenge, I thought Jesser was going home with an "A-Tier". But unfortunately, there's not much I can do about a raw steak.
Jesser: Yeah. Nick: Jesser's gonna be placed down in "D-Tier". Jesser: No! Nick: Next up.we have not 1, but 2 YouTubers from the Beta Squad. They think I'm making them butter chicken. Hello! Niko: Welcome, Nick! Chunkz: Hello, Nick! Niko: Great to see you, brother. Chunkz: Very excited about this butter chicken, bro. This is the best we could have done. Nick: This is perfect. So why butter chicken?
Chunkz: We love Indian food. We go to Indian restaurants quite a bit and. Niko: Yeah. We're butter chicken connoisseurs. Chunkz: Yeah. Nick: The only other detail I'll say before I start is that. I'm trying to find which YouTuber's the best chef. So you guys are cooking the food. for me. Niko: Ah-ha-ha-ha! Oh! It's us? Chunkz: And you've paired me up with this guy? Okay. You know what? Get out the way! I'll make this food.
Chunkz: You know what you do? Niko: Yep. Chunkz: Cut down the onions for me! Chunkz: Okay, you know what? Niko: What's going on? Hey! Can I do my job? Chunkz: You're not good at this job. So what we'll do is.we'll get rid of all.everything you just did there. Niko: Okay. Chunkz: Cut through the middle there! I just want it to be a bit thin. Nick: Not bad. Niko: So what I'mma do?
Chunkz: You're gonna put the onions in there for me. Maybe.wait! But it's fine. Right now. as you can see, just cutting up the thighs. I just want it to be a nice sizes, where you can have good bites out of them. You see? This is my boy. That's. And that's what he does. Chunkz: He holds it, because I need it. Niko: Don't say I hold it! Yeah? Chunkz: (Distorted:) Hahahahaha! Nick: Are you gonna turn that on, or you just gotta let it sit?
Niko: I was just gonna let it simmer for.a second. There we go. Perfect. Oh, that's not on? Nick: Not on. Niko: Ignite! I seek. Nick: There it is. Niko: So now that the.um.onions are simmering. what we're going to do is flip them. Chunkz: Put some salt on here! Just a little bit. Niko: Wow! Nick: Okay. You were okay with this.form of that? Chunkz: Not really.but I just. What can I do, brother? Niko: How would you do salt? Huh?!
Yeah. See? That's how I used to do it. Chunkz: Okay. Now put the other things in there! Niko: Yeah. Garam Masala is one of the most important things for a butter chicken. Chunkz: Did you put tumeric in already? Niko: No, no. I haven't done that yet. I was about to.but you stole that from me. Chunkz: What about the chicken? Nick: Already, the smell. Chunkz: Put some "cumin" [koo-min] in it! Niko: "Cumin" [kuh-min].
Chunkz: No! Not "cumin [kuh-min]. "Cumin" [koo-min]. A bit more! Just keep going till I stop! That's fine. That's enough. So the marinade is very important. What you want to do is. you want to get the yogurt to put it onto the chicken. and then use the same spices as the onions to marinade the chicken. Nick: Yep. There you go. Get into it a little bit! Yeah. Chunkz, you see this? Chunkz: Ah! Chunkz: I don't want to make them too soft. Nick: Okay. Chunkz: Watch your hands, yeah! Niko: If you burn me here, yeah.
Chunkz: Now we need to put the heat up, because we're gonna start cooking the chicken down. You can smell the aromas. Nick: Best smelling kitchen of this video so far. Getting some very nice golden brown color on the outside of the chicken here. which is great. Chunkz: I think what I'm gonna do is put this in. As you can see, we have a mixture. Some Garam Masala, some tomato, cashew nuts. Chunkz: Got like 5 minutes left, just to cook down. And then I think we should. Niko: We should do a little.
Chunkz: Um.no! Nick: What you want in an Indian dish like this is. you want the fat to start separating. And you can see that's already happening here. The sauce is beautifully creamy. The color is really nice. I'm actually impressed. Is it done? Niko: No, Nick. When it comes to art, it takes time. Chunkz: Oh, Niko, man! Niko: Let me cook exactly! Yeah? Nick: Let him cook! Niko: That's good though. Nick: Oh! Nick: Is it gonna be too creamy?
Niko: That's not too much cream, is it? Chunkz: It was. Start prepping the rice! No, no, no! Don't.don't do it! Chunkz: No! Niko: Sorry! Okay. Chunkz: Start prepping the rice, I said! Nick: Oh, my gosh! What are you doing? Niko: It looks so. Chunkz: That's too much rice. Niko: Presentation is key. Nick: Make sure you don't get it on the table! Niko: Now. Wait! Nick, wait! Bon appetit! Chunkz: As you can see here, we have butter chicken. A "Chicken Makhani" with some great aromatic spices.
Pilau rice. And we have a garlic "naan". What about his cutlery? Sorry about that, Nick! Nick: Thank you! Why would you give me 1 plastic knife and then 2 silver utensils? Niko: Sorry! Let me just. Nick: It's very good. Chunkz: Ah! Nick: I can't hear out of my right ear. I would eat this whole entire dish. Niko: No way! Does he just say things to people?
Nick: Try it! Niko: We are the real deal. Nick: This is.and I'm not just saying this to make them feel good. A restaurant quality Indian dish. And even though the rice is a little overcooked, I'm gonna put Beta Squad in "A-Tier". Niko: Oh, my gosh! No way! Chunkz: Thank you so much for this opportunity! Nick: Our next YouTuber is Zach King. He's known for his videos, where he creates mind blowing visual illusions. And he asked me for hibachi. So I have some hibachi chefs setting up in his backyard. And he thinks I'm about to cook it for him.but I'm not. Nick: Zach? Zach: From a galaxy far, far away.
I'm.uh.currently filming a Star Wars Project. Alright, Nick. I got you the full setup. Everything you need to hibachi. Nick: You're cooking. Zach: I'm cooking? Zach: Uh-oh! I've never made hibachi. Nick: I don't care. Oh, no! I feel like every hibachi dinner starts with fire. Something like this. Hibachi! Nick: Hahahaha! Nick: That didn't work. Zach: Hibachi! Nick: Oh, yeah! Whoa! Nick: Whoa! Zach: Almost just burned down my backyard.
Nick: Almost just lit your backyard on fire. Zach: Okay. Um.time to cook. I think before I do the rice, I need to do the vegetables. Oh! That's probably hot. Oh! The "Volcano Thing". Zach: I gotta do the "Volcano Thing". Nick: Oh! Yeah, yeah, yeah, yeah, yeah. Zach: Whoa! Nick: Oh! Zach: It's more just like a fire. Nick: It didn't really work. Nick: Oh! He's starting with some butter now. Zach: Putting my butter now. Yeah. For the shrimp.
Nick: Alright. Shrimp. Zach: Oh, I can't see a thing. We want these shrimp nice and pink. But I got some steak to do. Nick: Steak's going down right now. Zach: We have a beautiful piece of A5 Wagyu here. We're gonna put it right on there in the center. I don't want to overcook that either. Nick: No. Nick: Definitely don't. Zach: Veggies.I'm just gonna kind of stack them. Nick: Leave them there in the corner! Noodle time!
Zach: Are you ready for the show? Hibachi! Nick: Nice. Zach: The shrimp is getting nice and pink here. Nick: Your shrimp is already a little bit overcooked. Zach: They're overcooked? Pull to stack 'em! We got the steak. I like mine more rare-medium rare. I'm just gonna do some soy sauce on the veggies. Garlic. Nick: Oh! Raw garlic on top of everything? Zach: I'm plating the shrimp. Some of these look a little burnt. I'm gonna say these are done, too. And.uh. Oh! What has happened here?
Oh, wow! Nick: Oh! You burnt the Wagyu. Zach: There's too much happening at once. Nick: Alright. Eggs. Let's go! Zach: Oh, no! Nick: Oh! Shell?! Zach: One-handed. Nick: One-handed? This is not going well, Zach. Now.does that look good to you? Zach: Well.it's cooking so fast. It's so hot. We're gonna just put the rice in here. Nick: I will give you credit for this. You have really good "heat-proof" hands.
Zach: I do feel like it needs a lot of butter. Nick: All the hibachi chefs are laughing. Zach: Oh! I'm so sorry, guys! I don't want to offend you. Now.I feel like these are definitely gonna be done. Oh, my goodness! Those are so burnt. Nick: Look at those crispy noodles! I know he didn't mean to do this. but this is gonna be the best bite of his whole plate. I'm gonna try it. Zach: Is it good? Nick: It's amazing.
Zach: I feel like they mix it all together. Nick: Like the veggies into the rice? Zach: Yeah. Nick: Do they? Zach: Do they not? I'm not gonna lie. I'm pretty hungry. That looks good. Hold this, Nick! Nick: Okay. Zach: I brought something, just in case. I.I don't know. You always have tricks up your sleeve. So I have a trick: the Sriracha Osmo. Zach: There you go. Let it influence you in no way! Nick: Okay.
Nick: Got it. Zach: This is my home cooked, first time ever hibachi dish. We've got fried rice, Chow Mein, shrimp and A5 Wagyu. Nick: The first thing we have to do, of course, is cut into this steak here. Zach: Yes. Nick: See if it's cooked perfectly. Zach: Okay. Nick: It's a bit raw. Let me put it back on the grill for you here! Nick: I think I gotta get everything in one. Zach: You gotta get a little bit of everything. Nick: Don't you think?
Zach: Yep. Nick: I'm taking a huge bite here. Zach: Okay. Nick: Okay? Nick: Hmm. Zach: That's not good. What was that "Hmm"? Why are you laughing? Nick: I love the crispy noodles. Even if you didn't mean to make those, those are very, very good. Fried rice is good. You got nice char on the vegetables. The cons. there's egg shell in the fried rice. Zach: Oh, man! Nick: The shrimp are way, way overcooked. And your workstation wasn't the neatest.
Normally I'd give this a very hard "C-Tier". But because of your outfit, I'm gonna bump Zach King up to a "B-Tier". Zach: Oh! Thank you! Zach: Let's go! Nick: Good job. Our next YouTuber is Preston. You've probably seen him making all kinds of gaming and challenge videos on YouTube. Preston: And he requested Ramen. Nick: Dude, I'm so excited to try this Ramen. This is where the magic happens. Oh! You got the Top Ramen, dude.
Nick: Before cooking.one other thing. You're cooking me the Ramen. Preston: No! It's a trap! It was a trap! Do I at least get you to. be like my guider? Nick: No. Preston: I might end up being the worst. Normally, if I was making Ramen, this is all I would need. There's a whole lot of extra ingredients. I'm gonna turn the burner on. Is this wireless? It's got like Wi-Fi or what? It's gonna be tough to make Ramen, without knowing how to turn on a stove.
Preston: Shh! I can figure this out. Uh.what about knives? Do I get knives? Nick: Well.it's your kitchen. Preston: Let me find a knife! I'm gonna find some knives over here. How did you do that? Oh! I should have known that. We're gonna start by boiling some water.that I do know how to do. We are putting our noodles in. Chop some onions here. Nick: Just don't wash them! Let's just chop them! You're cutting them a little on the thick side. but it could be worse.
Preston: They've.they've kind of been boiling for a pretty good amount of time. I'm gonna lower the heat here. I'm putting in my first little bit of seasoning. I know you're more of a "Vanilla Guy". So I'm gonna start a little bit light.and I'm gonna taste the broth. It's got a little bit of a kick to it, actually. Wait! That's actually really fire. Which one was that? I think that was the.uh. The Samyang Ramen. A little bit of Miso for some good luck. Nick: Not what it's for. Preston: I'm thinking that maybe I'm gonna need some of this.
I'm gonna "saute" it. At least I think that's the correct word. So we're gonna take this saucepan over here, which is a little bit wet. Nick: I like that you're getting creative and frying in chili oil. Preston: I've never prepared one of these things before. So I'm just gonna kind of tear it. Oh! That's dirty. We're respectful in this house. Nick: Notice the Ramen is still cooking. I.I would love a timer on the screen, for how long this Ramen's been cooking.
Hahaha! Preston: We're all about the efficiency on our cooking. Is it supposed to smoke like that? Watch this flip! Oh! Mayday! Nick: The chili oil is. Preston: It's getting like.in the throat. Put that in there. We're gonna give it a little bit of lime zest. Presentation's not looking good yet. But we can flip that, and we can make sure that the bok choy is on top. I'll make sure to rotate that one, so the dirt's not facing upwards.
Now I'm gonna add some fried garlic. We're gonna go with the whole egg over in here. Nick: Interesting choice. Preston: Nick's got a big mouth. He could fit that whole thing. Then we have the bamboo shoots. which.I love these. I just have to figure out how to open it. Yeah! There we go, buddy. Nick: You don't have a can opener? Preston: Oh! We can pluck one out now with the chopsticks. Nick: There it is. Preston: Boom! Nick: We're just gonna go for the one. One bamboo shoot. Preston: Green onion garnish.
Now we're gonna go with some "nori". It's almost like the mustache of the Ramen bowl. Oh! You gotta. Dude! Do you know what I'm wearing right now? Nick: You're wearing Naruto socks right now. And we took out the "Naruto Fish Cake". Smells awful. Smells horrible. Preston: Oh, gosh! It does. I think it's a pretty thin slice. And then one right over here, just for the. Nick: Oh, no! You just spilled uncooked Ramen. Preston: Don't look at that! Well.it's a little bit of a "crunch feature".
Laying the mushrooms down. Finally, some Sriracha. Sorry! Nick: Big moment here. "S-U-B". Sub! Preston: Now presenting the spiciest, most amazing "Subscribe Ramen". For everybody watching, subscribe to Nick's channel! I thought I would get a little bit of. "Brownie points" if I did the "Sub" plug. Nick: Smart. The first thing I'm confused about is the entire unpeeled egg. Preston: It's more of like the decoration. Nick: Second.these "Naruto Fish Cakes" are cut 3 times too thick. The Ramen, I'm worried, is gonna be very overcooked.
I'm gonna guess this has been cooking for around 20 minutes longer than it should have been. These noodles are some of the most overcooked Ramen noodles. Preston: That's got a good smell. Nick: It's actually very well balanced, surprisingly. Nick: I know you didn't mean to do that, but it's pretty well balanced. Preston: Hahahahaha! Nick: I gotta take into account how messy this whole area is here. This is awful. But your broth was very tasty. With everything taken into consideration.
Preston is getting."C-Tier". Preston: Hey! Nick: Are you happy with that? Preston: Yes, I am. 70% is all you need to pass. Nick: Our next YouTuber is FaZe Rug, known for his gaming challenge and family videos. And he's requested dumplings. Nick: Yo! FaZe Rug: Nick! Nick: What's up? FaZe Rug: Welcome! Thank you for coming! I am so excited for these dumplings. Nick: I know. Why dumplings, though? FaZe Rug: 'Cause I love them.
Nick: Well, that's good.because you're making me dumplings. FaZe Rug: Huh? Like me.by myself? Nick: I got you the really viral dumpling roller. FaZe Rug: Yes! I've seen that on TikTok. The only problem is: I've never seen it completed. It just falls through. Nick: It simply does not work. FaZe Rug: Oh, gosh! Okay. I am a rookie in the kitchen. But I've watched so much Food Network, I've watched so many TikToks.
I've watched a lot of your videos. but can it translate to me in the kitchen? I'm gonna start by chopping up some of these garnishes. Nick: Can I just say really fast? Really solid knife skills. FaZe Rug: Thank you! There we go. Like.I don't know kitchen etiquette. FaZe Rug: You know what I mean? Nick: Just.throw it wherever! FaZe Rug: I think we gotta chop these up into like.small pieces.
Nick: Should I back up? FaZe Rug: You should back up. Yeah. Nick: Cool. Hold on! You see all the shells of garlic that you're chopping into everything, right? FaZe Rug: But you like the shell of garlic from what I like did my research on you. Nick: No. FaZe Rug: That should be good right there. So we're gonna work on the cabbage now, along with some green onions. In we go. Watch the fingers! Nick: Gentle! You're gonna bruise the onions if you cut them like that. FaZe Rug: You can bruise onions?
Nick: And you didn't wash them, right.or anything? FaZe Rug: I thought they came washed. Throw it in the bowl. Next is the pork. Nick: There goes the pork. FaZe Rug: I like that sizzle. Oh, shoot! Why is it sticking to the bottom? Bro, this is a disaster. We're gonna start with some white pepper. Nick: You know what? I'm gonna tell you this right now. Okay? FaZe Rug: Uh-uh. Nick: This is the first time I've seen anybody cook their pork, before making the dumpling filling.
FaZe Rug: Oh, yeah. I do things in reverse sometimes. Nick: No. It's not like that, though. FaZe Rug: Yeah. No.this is the "Rug way". Get some soy sauce. Nick: It'll help to open the top. FaZe Rug: Oh, yeah. Probably. That smells really good. Don't you like the smell of that? Smells amazing. Nick: Smells good. Faze Rug: We're gonna add vinegar. It's time for the fun part. Grab the dumpling wrapper. and use the device. And we are gonna wet the inside.
We're gonna take a decent amount. We don't want to overfill it, because then it won't fold. Moment of truth. I've always wanted to do this. Oh, my gosh! Nick: It's stuck. FaZe Rug: Wait! Oh! Nick: Oh! FaZe Rug: Stop it! Stop! Oh! Yo! FaZe Rug: We did it! Nick: That's kind of insane. FaZe Rug: Let's see if we can go 2/2! Let's get that ginger in there too! Nick: Here we go. FaZe Rug: No! They rejected it.
One way or another. Yo! That's actually not bad. Nick: Your steamer's ready. Whoa! FaZe Rug: Ooh! Okay. Alright. Let's make a few more! FaZe Rug: Maybe. Nick: A couple more. Yeah. FaZe Rug: It's time to put the dumplings in the steamer. Close it up. And we let them steam for about 2.5 minutes. I think they're done. FaZe Rug: Ooh! Nick: Wow! FaZe Rug: Dude, look at how shiny and moist they look! Nick: Whoa! FaZe Rug: I'm just gonna go on with a little bit of chili oil.
Nick: Okay. FaZe Rug: Ooh! That looks good. Now to finish. some green onions. Nick: It's a little messy, but as for the taste. Let's see. FaZe Rug: Oh, my gosh! Nick: It's delicious. FaZe Rug: Really? Nick: Yeah. FaZe Rug: Oh, my gosh! Nick: I was very nervous, that you cooked this pork here. But it's good. You developed some extra caramelization, extra flavor in the pork, that I've never tasted in a dumpling before.
Which I love. The flavor, though, is a lot better than these visuals. I don't understand why you rushed the plating. But because I like you. I'm going to take a picture of your dish, and I'm gonna help you out. FaZe Rug: Okay. Nick: Look! We all know the deal here. You spent almost an hour making this. You want to post about it, and it looks like. Well.I'll let everyone watching decide.
I've actually got just the tool to help you out. I'm gonna drop the photo in Higgsfield, hit "Soul Cinema".and. Boom! Look at that! That's the difference between a "D-Tier" grade. and something that even Gordon Ramsay might approve. But here's where it gets fun. I can take that same shot, and make it look like your dumplings are being served at a 3 Michelin-Star restaurant. Or I can make them look like a painting, cowboy themed. or even put them on the moon, because.why not? Whether you're trying to post amazing food pictures on social media, building a Menu for your restaurant, or just want to see your Ramen in an animated movie, Higgsfield does it all.
Check out that link down below! I promise it's really cool. Taking all of that into consideration, I'm going to give FaZe Rug."B-Tier". FaZe Rug: Oh! Oh, my gosh! Yes! Nick: Our next YouTuber is MKBHD, the biggest and best tech reviewer on the internet. And I am "making" an In-N-Out Burger. MKBHD: What's up, Nick? Nick: How's it going? MKBHD: I'm good. Nick: Why did you ask me to make you an In-N-Out Burger? MKBHD: We don't have them on the East Coast. So every time I go to California, I get In-N-Out. But I'm not in California.
Nick: Exactly. You don't have to be in California. because I can make it anywhere. MKBHD: How close do you think this will be to the actual In-N-Out Burger? Nick: What makes that question tough to answer for me is the fact that you're making me the In-N-Out Burger. MKBHD: Oh! Nick: Everybody on your team seems really amused about that. Guy: You love In-N-Out! Woman: You love it! You can do it. Nick: Get cooking! MKBHD: So I don't get instructions? Nick: Do you need instructions for a burger?
MKBHD: Uh.well.there's a lot more than a burger here. Let's make a whole bunch of sauce! We're starting with a base of mayo. Nick: If you can't figure out how to squirt mayo out of that thing, we have bigger problems. Already, I'm impressed that you knew that the base of the sauce will be mayonnaise. MKBHD: But then I'm gonna ruin it with no idea how to do the rest of the ratios. I'm gonna go by color. Start with a little bit of mustard, and see what that does to the color.
Nick: You're going for that orange "In-N-Out color". MKBHD: Exactly. This is already mostly yellow. so I think we need more red. Oh! We're getting somewhere. Can I get a spoon, sous chef? Appreciate you, dawg. Nick: Do you cook ever? MKBHD: I.cook. I don't."chef". I follow instructions. I have cut part of my finger off with a knife before. Just letting you know. Nick: I don't know why that would be helpful for me.
I don't think I've ever seen anybody cut a lemon down the middle like that. MKBHD: How else do you cut a lemon? It's not far off. I'm starting to get optimistic here. Nick: Let's see if you can figure out a pepper grinder! MKBHD: Oh, it's a grinder. I didn't realize. I'm glad you said that. I'm really happy with where we are with the sauce. I'm gonna cut some tomato slices. Nick: You're cooking with really great precision so far.
MKBHD: That's how I edit videos, man. Let's get some lettuce. Nick: The technique you're using, when you hold stuff is bad. The result of it is good. MKBHD: Hey! So do you want your onion. like raw.like just the rings? Or do you want like. chopped, caramelized? Nick: Let's go caramelized! MKBHD: I was hoping you wouldn't ask that. Okay. Nick: Watch your finger. MKBHD: Oh! Yep. Nick: Every time he's close to the finger.
Check out the dice! That's very impressive. Why are you crying? MKBHD: Oh! 'Cause I don't cut onions very often. Let's turn this on! Alright. Let's start with the third a stick of butter. and just start to melt this down! Nick: I think you're a better cook than you're letting on. There's just no way that you just know how to do all this. Little salt. Finally, someone's using enough salt. This is going weirdly very well. MKBHD: I don't like the way you said that. There's our caramelized onions. MKBHD: Can the sous chef move this out the way? Nick: Call me the "sous chef" again.
You are down one grade. I would like a "Double", please. MKBHD: Do you want a "Double"? Is there a time limit here? Nick: There's no time limit per se. but you are making fast food. Salt, pepper seasoning. I like it. MKBHD: Let's get back to the pan! Ooh! This is cooking fast. Nick: How about we don't set off the fire alarm? MKBHD: I don't even think I have a fire alarm. Nick: That's not legal. You'd smash them as hard as you can. Did you just break the spatula?
Watch his next video be a tech review on this spatula! Now you're cooking. MKBHD: That is satisfying. Nick: I'm curious. Everyone in the comments below. If anyone looks at these burgers and thinks they look burnt. in my opinion, this is what you want. You want a nice crust on there. MKBHD: And I'll put the cheese on. Nick: So a quick toast of the buns. MKBHD: Yeah. Finish the melting process. Nick: How do you even know to do this? MKBHD: It's definitely been in the instructions before. Nick: I'm very impressed that you knew that.
MKBHD: Now the rest is just purely based on how I think they do it at In-N-Out. I hope I don't get points off if this is wrong. but this feels like the way it should be. Nick: Sauce looks very good. MKBHD: Caramelized onions on next. Burger's going on that. Get some good lettuce on here. Some tomato on the top. That's a "Double". Stand right there! Order 67! Nick: No! MKBHD: Order 68! MKBHD: 69! Order sixty-- Nick: That's me. MKBHD: Yeah. There you go. That's your order here.
Nick: Thank you so much! MKBHD: They ordered our most famous item: the In-N-Out "Double". 2 patties, 2 slices of cheese, lettuce, tomato, our Secret Sauce. and some grilled onions on it. I'm so nervous right now. Nick: Are you? MKBHD: What if it's not good? Please be cooked! Not bad. Nick: Yeah. MKBHD: Okay. Cheers! I hope I get a good rate for this. It tastes really good. Nick: Let's bring up the Ratings Chart! It's a little too salty. but it's still "S-Tier".
