He also once cut a hole through his book just for a 2 second clip

I do food reviews while I’m high on my KZfaq channel cx

My buddy Eric would

"no one else would..... for a bit" sums up most of YSAC

A "bit" > you means it's NOT real ??

Not to mention that there is steam coming from the hot tub and he meticulously positioned potato skins nearby to complete the “stripped down potato” visual. Legend indeed.

the microwaved fleshlight potato though

I also appreciated the potato Stonehenge in the end.

Probably also used a Stop Motion software for that potato speaking scene

It wasn't that impressive

You're wrong. There's nothing wrong with that, but you're wrong. It's because of *R E A S O N S*

@@countrygeneralyep REASONS

@@countrygeneral No, no, you're both wrong. It's because some dead guy wrote it in a book.

Yeah, didn't you know cooking is just science for hungry people?

@@groofay YOU MEAN THAT OLD BOOK! Psssh I could write something like that, because logic!

For real I see so many youtube chefs who deep fry by dropping things with their fingers millimetres from the oil and I cringe everytime. Yeah *you're* a professional chef but the army of 7 year olds you've amassed on youtube shorts aren't so don't teach them to be idiots

Boiling sugar and large amounts of oil are no laughing matter, I agree.

That's because danger is no joke!

@@python1972if you don’t tho it splashes, worst case use a spider to lower it

dangerous if you're a fuckin nerd

I've always enjoyed the ripple cut personally lol

@@user-un1wk5st5x He films himself throwing it against the wall or dropping it and just stitches the last bit to right when the food hits the wall counter or whatever else lol

@@user-un1wk5st5x Well you keep the camera rolling, and physics will keep the pieces together you just gotta remove your hand quickly if you drop a handful of items they should stay together till they hit something. Then you just take the small section where your hand isnt in frame and stitch that in, it's pretty simple and they have filters that help you keep everything in precise place shows you where things too to be from the exact last frame.

i love that reference to the editing

Down sizing from lettuce to brussls to peas

The hole was to make sure irs cooked all the way through, what are you thinking of? 🤨🤨🤨

It's a cup holder for the other fries

He always isn't wearing any pants

Yeah straight up 🤨🤨

He was out of watermelons.

Can't go wrong by starting with the food, not in this part of the world at least.

Before anyone says anything, French fries were invented in France not Belgium, the greatest lie they are spreading around, they just eat only this up there so they think they invented it 😅 France spread potatoes and French fries in all of Europe during the Revolution wars and Napoleonic wars because where the Grande armée went they brought the now famous French fries with them 👍

@@crokette8908 If only fries were French

@@ommsterlitz1805 pommes de terres frites a crus en petite trench

@@joerymertens7048 See already caught one saying this 🤣

They're called Chips, not Fries dammit! ;-)

Your family must have some serious issues if somebody is dying every night.

@@gotdangedcommiesitellyahwa6298 We’re a very large and very ill family.

He was calling them what they are called in the U.S. to be nice tho, u know? So funny how they call nearly everything by a different name. I was reading a book set in England and therevis one thing we hwve the same name for. I was suprised. Cas they call sweaters jumpers ane tennies trainers so it must have been clothes. Jackets? Pants are trousers to them? Rv.s are caravans.

I’m sorry you have to eat that ❤

I must be stupid, why is there a hole in it? Is that some kind of “American Pie” reference where he’s going to violate the potato 🥔 off camera? I noticed that too but figure it was to make the potatoes 🥔 cook quicker. Then you said grapefruit and it confused me. LOL

@@jasonanonymous9028 did you notice the hotpants as well?

@@jasonanonymous9028 He's gonna take away the potatoes innocence

Jim Lahey! The man, the myth, the legend ❤

@@TheJohnSmith977 love ya babe

Or encouraging, if you're a vacuum cleaner

nice catch!

4:13 for anyone else who missed it because they skipped the ad.

@@not_on thank you!

I'm never disappointed pausing the video to read it

True

"Or"

they are more crispy

true

perfectly sized fries are supreme.

Wait until he takes his class Saturday.

What French fry rap? Why do I not remember this?

Agree. I was expecting him to mention it.

Episode 35 for those who don't know.

No. Holey

would recommend "Crime Pays But Botany Doesn't" if you want to have two channels in your life that can manage to do that.

I think proZD manages for the most part

It has "drugs" on December 2nd

This is a lifesaver! I always scratch the skin off with my nails

@@Syrxen This is a very valuable tool that mankind should use more often! Don’t you agree?

@@Syrxen Excuse me _what?!_ how... how long does that even take?

I just tear the skin off with my teeth like our ancestors did.

'Potato peeler' is actually misleading as it can peel any other thing you want it to - carrots, turnips, parsnips, pears, unwanted skin, kiwis, soaked nuts, etc. Small-minded people see the word 'potato' and get stuck on the idea that they can only use this magnificent invention on one vegetable. It's just human nature. I think it would be better for society as a whole if we all started calling it, simply, a 'peeler'. Just a thought.

Obviously not, because _you_ just couldn't stick to the plan, could you? It's always the same with you...

How did you watch a five minute video In one minute

@@Mumiah862 You tell em!

@@Mumiah862 notifications vary from person when they are received sometimes il click the second the notification pops up and I’m 1 min late plus I watch at 2x speed most stuff so I can watch more plus people talk slow lol

Rent dog. A few days later "keep dog"🤣🤣

Does adding the sweetener create a sweet-and-salty flavor to the fries? Or is it mild enough that they still come out savory? I also prefer baking. Less oily that way, and I don't have a real fryer.

@@faolan2174 The amount I use is mild but just enough noticeable. I picked up the idea from copy-cat recipes for McDonald fries as they use a brine with sugar (specifically dextrose) more for the colour than the flavour. The copy-cat recipes typically suggest a brine in cold water with sugar & corn syrup for a few hours but the one I based mine off was by Cooking with Shotgun Red which does 10 minutes in boiling water taken off heat with sugar & corn syrup (I omitted the syrup) which I further adjusted to leaving on the heat with added vinegar when I learnt about that trick from an article about perfect fries on Serious Eats that was also inspired by McDonald's fries. Since I need to watch my sugar I've since switched to alternatives like an erythritol blend which is a sugar alcohol so I'm not sure if it has the exact same effect on the colour as normal sugars but the colour does seem better than without and overall they come out looking and tasting very much like those we get from McDonald's here in Australia (in other countries you may need beef flavour added to replicate their flavour). I also always fry them in oil for the first fry and have only done baking for the second one, I know there's methods just for baking in the oven so might have to test it out some day. Anyway so basically the idea of the sugar is mainly for colour but I do find it does slightly effect the flavour which is the main reason I do it.

@@Sevicify erithritol and monk fruit are great. Allulose, albeit more expensive, allows for browning, too. But I'm wondering if sugar is added to the US version of McDonald's French fries bc they are my favorite. That's crazy. I wonder if it'll make a difference (not like I've made fries at home yet myself anyway...)

@@deprofundis3293 I haven't tried Allulose yet, I want to but unfortunately it's currently not approved for sale in Australia (undergoing approval now) however we can still buy it online from and have it imported but that obviously makes it quite expensive. Normally I just buy erythritol + stevia blends for most stuff since it's the cheapest with larger packets and I still like the flavour, I do prefer the flavour of monk fruit blends though but only tend to only buy them if I feel like splurging a bit more or really want its flavour. Anyway from what I understand the US McDonald's does use dextrose for their fries mainly to enhance the colour, the most important thing in replicating the taste of US version though is the beef flavouring though as they were traditionally cooked in beef tallow and since switching to vegetable oil blends they still add in beef flavouring to keep that flavour (not sure if they add it to the oil itself or a brine, copy-cat recipes exist for either way).

Oh God is this a Morbius joke?

@@DaDaDo661 When we all die we Morb into dead people which is very Morbid

@@DaDaDo661 Mm-hm. I make no apologies for my shameless memeing.

Hi beautiful 💗💗 How are you doing ??

RIGHT! I was thinking about making homemade fries

🤢

You can make frys on a stove

And you can par boil them in the microwave. They also come out decent in the air fryer. I bet you could bake them as well 🤔

I love potatoes in any shape or form

i hope your friend revived you afterward, unless you're cool being a ghost with internet powers and prefer that

@@Jadriam Deffo dead

If only 'literally' was used appropriately, we wouldn't have that tedious anecdote. Fuck me, that was dull.

@@racelox Right? A "literally" dead person making comments on social media? I bet they voted multiple times as well.

Hi beautiful 💗💗 How are you doing ??

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Controversy detected! Heresy, I say! Heresy!

That's like saying soggy bread is good. 🤢

@@englishatheart thing is, bread doesn’t get soggy naturally. fries do. i like soggy cereal. it’s goated.

If the oil is refined no protein is present.