Making It Big: Season 1 Marathon • Tasty

Hello guys, I hope you enjoy today's

marathon

of the first

season

of deliciousness by

making

a great effort. Make sure you stick around to watch the entire video because in a moment I'll be featuring three giant meal options to choose from for

season

two and I love you. you choose that for me, so until then enjoy the

marathon

and stick with 14 pounds of beef 10 pounds of dough 6 pounds of cheese this burger will be 56 times bigger than a normal burger Hey guys, my name is Alvin, I'm a

tasty

producer and I love

making

crazy food and my friend Victor called me yesterday and he's a guy who loves hamburgers to the end of the world and he says: I have to ask you a favor, you know, I like hamburgers, see? , it's my birthday.

Coming soon and I don't really like King and I was wondering if you could make me a giant cheeseburger for my birthday, but I said, "Okay, I see you're in." I'll call tomorrow and see what I can do, thank you very much. of goat, friend, well, what you have for me, I'm going to have a couple of my favorite burgers. I wanted you to come see them. What do you like most about this burger? Start with this amazing toasted brioche bread by toasting it on both sides. to make sure it's crispy and the meat the way you sear it, the juiciness and that cheese, that cheese, although it melts into all the little crevices of the meat, so I'm talking and the top things are lettuce, tomato , super simple, oh man.

Once you put all that wonderful stuff together, you take that bite, so I'm going to try to make you a really big version of this. It may not be easy but I'll see what I can do, if anyone can do it, are you okay? Thanks, I'm having a really good time doing this crazy thing. Let's start with your custom giant brioche bun. A fairly classic Ríos recipe. Some flour. A little bit of salt. Sugar. A couple of eggs. I am going to start. I forgot the dough hook while this. I'm going to make the initial mix a cup of water, yeast, a little bit of milk for the yeast to drink, kind of like hydrate, start drinking, grow because you know the Z's haven't hit puberty yet, ooh, out of five to eight minutes on low speed until the dough comes together and then. we are going to add a lot of butter, the dough is coming together, it is shaped like a brioche ball, one of the most characteristic things, a lot of butter, so add it slowly to the dough and make it super velvety, so let's see hot well, a lot of dough, that's okay, cool, yeah, shape it into a ball.

Put this guy in this buttered plate-shaped bed. Get a plastic cover. Let this guy take a two-hour nap and I'll see you in a moment. dude so while the dough is resting i want to use some aluminum foil so the bun stays in this shape i have to make a kind of circular but to give there is this kind of thing this is a big circle i hope is dirty, you have to hold the bread. but we'll see, oh man this is a big boy, here we go, so satisfying, maybe I should have greased my surface, squeezed out the air bubbles, shaped it into a circle for the hamburger bun, so the rest of you stop . this dough actually makes ten individual muffins and I doubled the recipe so this muffin will actually be the size of 20 muffins.

I think I'll also add a little beaten egg and put it in the oven. See you in a minute. a big button, wow, that's a hamburger button and then straight into the pan it looks pretty good, this kind of toast in the pan, I'm just going to spread a little butter on this, I'm going to throw it on the broiler to toast Also, oh, that's it. a good toast now let's make this beef burger. I bought the biggest tray we could find in the kitchen. I bought a lot of meat, but not with a lot of people and there are 14 pounds of meat in an average hamburger, about 1/4 pound, this hamburger is going to weigh 56 times more than a normal hamburger.

Oh wait, gloves, let's get to work. I don't think I've ever seen so much meat in my life. Know? When I went to the supermarket to look for this lady. The line behind me was like boy, you're hungry and I was like you bet I'm a visual representation between Machine Gun Kelly and M&Ms. Okay, that's all the meat. It's like working with dough, but not really because the dough is the meat. It's time to season garlic powder. Onion powder. smoked paprika lots of pepper make it rain boy, about a quarter cup salt don't be afraid to season your meat, oh wait, I need to take off my watch before this gets crazier and make it all evenly combined, it's much harder than I thought it was going to be.

I think I've seen Salt Bay through some of these videos getting tired. Which is crazy, the trainer was never like, hey, here's 14 pounds of ground beef, do five reps, okay. It's been seven years, let's say this meat is mixed well and let's figure out how to shape it into a burger in a second pan, please, thank you Brenda, I appreciate it. This is a burger, the second one. I'm going to make it a perfect circle on the outside, thicker than the inside because when you cook a burger, it actually shrinks, it's a meat pizza, that's one, let's go for another one, I'm switching to a slapping technique, like this It's how you train as a masseuse, oh I don't have a pan that can brown, so what?

What I'm going to do is put it in the oven at 300 degrees to cook them all the way through and then when I turn on the broiler, it has a really nice caramelization on the top to get all the flavor of the burgers, which I have to deal with. the cheese, so let's make the big slice of cheese now a lot of people might be saying hey, why don't you put a bunch of cheese slices on top of the burger? I mean, you could, but we're

tasty

. We're making a big one, so why not just make a giant slice of cheese?

Oh a peaceful half American cheese half cheddar let it cook let it melt a little bit if you're lactose intolerant look away now we're about to go in that's good cheese right there oh mom look at this okay we got quick work before it starts to cool, this may or may not also be too much cheese, but there is no such thing as too much cheese, where's that spatula? One last softness, these cheese slices are going to go in the refrigerator, see you in a moment oh, it's hot, oh, so hot, so these cheese slices have hardened up pretty well, put them here, trim them a little, put these snacks away so that they look good later, you know, sometimes I dream crazy. stuff, that's how these slices are done right.

I made my own custom cheese slice. These are the largest cutting boards I have ever seen. I didn't even know we had things this big, so we'll see if this really works. Yes that's fine. I think it's great and I may have overestimated how much cheese I needed, but there's nothing wrong with more cheese. We put them back in the oven until they're nice and really delicious and we're going to make this burger, oh, this got like this. much heavier I'll see you when you're nice and melted oh, I like to see that, I think it looks great, I just want to eat it right now, but I can't because Victor has to eat it.

The buns are toasted, the garnishes are. burgers ready patties ready ready I think it's time to prepare this burger. I'm actually pretty nervous about it there's like 14 pounds of meat ten pounds of dough six pounds of cheese here we go all good big hand Eagles yeah daddy number two has landed. I think the bun might be a little small, but that's okay, this, oh, this looks great, nice flower arrangement. Santa Claus joined. I think you could probably fit a piece of this in your mouth. Some lettuce, tomatoes, how's that song going? I have beans. vegetables, tomatoes, potatoes, yams, something one and two and it's time to make the top button on the sauce, this is a secret sauce for burgers.

I made mayonnaise, a little mustard, a little ketchup, a little pickle juice, that's it. I took this toasted burger button and then just spread it on. nice and evenly on top, here we go, we have to put the cat in the hat. It may not be big enough. Come on, okay, the top of the bun shrank a little more than I thought, but okay, this burger. It's almost ready. I'm going to go look for Victor and today is his birthday. I really want to know if he really tastes good, so I'll wash my hands and we'll be surprised.

He's like 25 pounds lighter than Vic, so. In case this is the size of a normal hamburger, right, yes sir, close your eyes. Awesome, can't wait. Wow, why did it sound like that? Ready, ready 1 2 3, open your eyes Nick Becky, who grows the same, let's be huge. How many burgers do you think would fit in this part for about 20 of those burgers here easily? The first thing I thought was how beautiful this looks amazing, let's bite this bad boy. I can't wait to try it, then I really can. Don't wait to try it, oh that's the fake burger to take advantage of, maybe it could be boring, it's a proper portion size, that's what I'm talking about, how do you get so juicy?

With all this, I think I'll have to call some friends, bro, uh, just bring the dog in the back who feeds a lot of my friends on this giant burger and just watching them finish, it really made me happy. Grandma's new button could have done it. It's been a little small and this time it's too big, but seeing people smile and being able to make them happy with food is the best feeling in the world for me, so if you have a favorite food, comment below, contact me, send it to me. DM me and I'll do my best to try to make it big for you until then we have like 20 pounds of dough for this donut.

I don't think this table is big enough. I think it's time to go big or go home. it's the biggest note I've ever seen hello my name is Alvin I'm a tasty producer and I love making big food so yesterday I received an Instagram message from a bodybuilder where they don't handle donuts here and he says hello friend I have an idea I saw the giant burger video and tomorrow is my cheat day. I was wondering if you could make me a giant donut, oh man that sounds crazy, how big, hey, it got big to get big, awesome, that's what I like to hear.

I'll see what I can make and I've also gotten a lot of requests to make a giant donut so I feel like I know what I'm going to make today. How are you? Yes, it's a pleasure to see you, yes, too, but people who don't know you, what do you do? I'm a police officer, a person who exercises. I have been a police officer for over eleven years, but I have used social media as a platform to encourage first responders to take care of their lifestyle, what is this? story behind your social networks my handle is no donuts here I make fun of the stereotype of the police officer who eats donuts if you want to have a presence and look professional you know that fitness plays a very important role in that use what is your relationship with food has a lot has to do with are you storing fat to build muscle two days mainly to stay sane, get your carbs really low and want to have a donut to fill you up yeah, make you feel good sounds like today is your cheat day, have you worked out?

Not today yet, how about I make the big donut? If you want to exercise, you can have a very fun cheat meal for yourself. Looks like I'll need that exercise. Okay, cool, thanks buddy, I'll see you. in a little bit well, like this big donut for a big man, the first thing we're going to do is make the donut dough, like they used to make donuts, so we're going to start by making this mixture, a little bit of milk, a little bit warm. water some sugar and the East, oh I just spilled some, okay, the CSIs will soak up all this good sugar, all this good milk will really turn into a big boy, see you in a moment, so this donut It requires a lot of flour and and my mixing bowl is this big, so I'm going to make two full batches of this dough, ten whole cups of flour, oh, white cloud, a little salt, butter, four eggs, connect this to the mixer, delicious oriental blend, oh god, I'm spilling.

Accidents happen everywhere, that's okay, stay clean, the funny thing is that even one of these batches makes about twenty to thirty donuts and I'm doubling it so there's enough dough for about forty to sixty donuts. I think it's time to go big or leave. home I really don't want to go home look at all that dough, let's get you out of here put it in this big bowl this is the biggest bowl we have in the tasty kitchen get out of there let's go friend, it's the most dorm held in my entire life I wouldn't be a good rapper, well, the gluten is coming, that's the only one, we have to make another batch.

I told my mom I was going to go and make that dough. I don't think she knew that this is what she meant. We have like 20 pounds of dough here for this donut which was fun, but the strands are super tight right now we want them to relax. I'm going to go in and take a long nap for the big moments, okay, how will we see? you and I see each other a little bit now let's make the glaze for the donut so the glaze is pretty simple we just have a little bit of melted butter it's a lot of butter but more butter the better the funny thing is that the original glaze recipe Makes enough for about 10 to 15 donutsuse to crush them.

This is really amazing. Check this guy out or throw some potatoes here and see if this really works. Oh, okay, it's official. I like this. toy, let's load this up with more potatoes, here we go, it's like G is coming out, holy moly, like in the club, get it ready. I don't think this is structurally stable enough to make the fries, so I'm going to put in some corn. season the starch with a little salt to taste, we'll just give it a good mix, the consistency is like regular mashed potatoes, it's kind of like that feeling if you've ever made instant mashed potatoes, but it's a little more brittle, not me.

I don't want this to be wet, if it's wet, it goes in the fryer, that's just bad, oil and water are like arch enemies, you know, they just fight, it's that shot, you know, when the superhero and the super villain, both they make their last move and it's in the middle and the whole world explodes like it wants to stop that from happening. I have the biggest tray we could find in the tasty kitchen. Let's make and shape some fries. I'm going to be generous and say this whole mix. Makes about four fries, so I think I can shape them into nice long fries.

This is an ancient swimming technique passed down for generations. The fast food industry would kill for these secrets. Actually, I'd say it looks pretty good. and I've got my trusty tools to help me get this really straight I think it's a good look at frying this little soft pat on top Oh, shape, I cut his hair last, the Big Daddy, the boss, oh, there it is You have. It's five pounds of fries, not bad, I think I'm going to make another four because you don't just eat fries, come on, eat like 20,000. I'm going to put them in the freezer and check the chicken. to see what they look like and I'm going to go wash my hands because there are potatoes everywhere look at these bad boys right here oh my gosh I honestly think my favorite is going to be this boot before I say this is a boot I don't I don't think Let no one use them.

I have changed my mind. I'll wear them any day of the week. I want to make a dough. I don't want to make a dry dredge when you get them at fast food restaurants, they're crunchy. They are light and airy, I think those are the signs of a liquid dough. They also have a very large hotel mold to make this dough because this nugget will not fit in a normal mold. The first thing you have is some flour, cornstarch, sugar, baking powder and then. for some seasonings and spices we have a little paprika, probably one of my favorite spices, ginger, ground dried ginger, a little allspice and a little white pepper.

It's okay, I just have a little white pepper in my mouth. Oh, what if my nose also stings every time I apply it? a remote technique is not the most efficient but it saves you from a lot of pain, okay, that settled for eggs boop-boo-boo-boop and then just a little water. Keep in mind this is for a chicken nugget that has been here for quite some time. It's a very thick dough, it will give you a good crust, it's very hard to waste an Ellen, I'll make it this time, no time for weakness, okay, the dough is soft, now it's time to go to the kitchen, heat up a little oil and make a little. really dangerous things maybe I shouldn't have said that so we're in the commercial kitchen in tasty we have a very large pot of oil that's very hot please don't try this at home but we have some french fries to fry and some chicken nuggets and a little dough for frying.

I want to try it with the fries first to see how it goes, be very careful how I do this, here goes nothing, let's get one of these really big spiders and just to make sure this doesn't stick, oh, I hate a piece, I won't touch it, this oil is currently at 375 which is hotter than the regular 350 because it just helps you get a harder crust, oh you did it, this looks fantastic oh my gosh. I'm going to call it I think this is done, so I'm going to pull it out. I want to do this like seven four times and then we're going to fry some nuggets after that.

I think this is actually the most stressful part. It's this big giant chicken nugget. I have the dough here right next to the oil, so I don't have to reach that far when I'm trying to get this into the oil as safely as possible, so first we'll put on some gloves. I'm going to put this guy in the dough OOP, this little bath you have there Bob, I called this guy Bob, well, it's a thick dough, okay, it's going to be a little complicated because it's very heavy, come on Bob, it's okay, let's go slow, here we go.

Wow, there it is and we have an air bubble, it's not the softest landing, it's a little crazy right now Bob's mad, I put him at 400 degrees fighting so we'll let him hang out, oh okay, se It's getting crispy. like you know, he had me stand 300 feet away and I was like, what does this look like? I'll be like it's a fast food chicken nugget, okay, I'm going in, that's a chicken nugget right there, seven pounds of ground chicken. baked for 35 minutes, battered and fried at 400 degrees for about two minutes and now you get a giant chicken nugget, can you hear that like, oh, that's crispy right there, something that big that's fried, you gotta let it hang, so we are?

I'm going on Friday three more, so I want some coffee. It's been a day where I've been frying for about three hours, but I think the results are worth it. We have four chicken nuggets, one of each shape, eleven fries. I was. a bit of a stretch when you include nuggets and fries in your fast food, they don't just come in a regular box, no, they come in iconic packaging, so I asked our art department to make some really cool packaging for our nuggets and fries, and we'll put them in there, it's just a four piece chicken nugget set, but the only thing is there's seven pounds of chicken and it's not diced, so you've got 28 pounds of chicken nuggets on the deck.

I think this looks great so let's move on to the fries, this is an awesome box, it's got some tall, some short, honey mustard and we also have the good old fashioned ketchup ok so I want to take them to RINO because I think he's hungry and I. I want to see how much mine wants to eat, are you hungry? Oh yeah, okay, I've got your food, can you close your eyes, yeah, oh boy, this is heavy, oh, that smells like chicken on the count of three, one, two, three, open your eyes. oh my goodness, oh, you know, a four-piece meal for you, oh, thank you and a couple of fries.

I hope this is a big enough challenge for you, how are you feeling? I also have a normal size portion of nuggets and Te Fry just for comparison, let's eat well I don't know how to start going beyond that Wow, yes, Wow, I'm chicken nuggets, how does it compare to a normal one? Yes, it should have a lot more flavor, sometimes food is a challenge. I go to when they do a lot the plot usually falls apart mmm this is okay this is okay man really Kenny that's crazy. I'm going to try this part. I feel a little out of place.

I definitely finished a good amount of that chicken nugget, Bobby, the rest at home for dinner, well, thanks for coming, I hope you can feed the family with the rest of this, oh yeah, definitely more than enough, okay Oh, thank you, it's been a crazy day. of meats a lot of potatoes fry a lot eat a lot Brian ah she can eat a lot it was crazy to witness it in person want to guess what I'm doing next week message me on Instagram in the comments let me know I have some crazy things for you in store so that until next peace, I have never made a cake mix in this amount, this is very, very, you can save like 15 pounds of dough, open your eyes.

Guys, oh, I'm a little excited right now. I thank Melvin, guys. I love making giant food and today, flavor-wise, he's doing a great job. We're going to do some crazy things. Ned and Zack, from the test, the boys are entering. I'm super excited because I've always been a big fan of their videos, they do these crazy things and never back down from a challenge. I don't think he does either. I will challenge myself to make the giant meal of your dreams. so let's see what you want to do with them so guys we haven't seen you in a while you guys have been up to something last year we launched a new YouTube channel youtube.com cut and try guys and now we are.

We're going on tour across the country We have a new book coming out June 18 It's All the Hidden Power of Yes What is this book about a self-help book for people who can't help themselves. You guys are no strangers to food videos, yes. We love making food videos and that has a food series. Actually, a fun fact. Ned and I are the tribal brunch guys. grated we know we're both obviously the same one two three look at what it sounds like you have different opinions on what your favorite food might be I'm going to make something giant for you, what should I do?

I think you're going to get a waffle iron big enough, that's true, here's the challenge I'm going to throw at Duggar, if you make me a giant fluffy pancake, okay, it's delicious, maybe you can convince me, okay, guys , I'll get to work. I'll see you in a moment. Feel free to hang out, but I'll see if I can make your dream come true. I'm going to see if I can create one of his first pancake memories to make it the best thing we've ever made. Make these pancakes, you're going to be pretty big so we have a lot of batter to finish, throw in a lot of eggs and we're also going to pour it in a lot of milk, oh you're like the rappers in the music video.

Like serving champagne, this is actually a family recipe that has been passed down for many generations. This is my aunt's, we call her Aunt J. You know her very, very famous secret pancake recipe. My uncle Ben fights about it. He'd rather you knew. eat rice instead of pancakes that's how it works ooh that looks good so I don't know if you've seen that I made a video of 100 layers of lasagna and that kind of aluminum foil used as walls that I want to take. that idea and make a pancake ring to cook in this pan here make some origami over here this ring goes in this pan let it hang like this give it a good spray - the worst part of making pancakes every time you pour the batter in the frying pan always reaches everywhere.

I don't think there's a solution for that, okay, so if this pancake has been cooking for about five to ten minutes, it looks like it's done on one side, so let's check it out, okay? the dough on top was a little raw, it's okay if we turn it over, hopefully it will be okay, well I don't know if you can see it's burnt. I don't think this technique is working that well so I think the problem is that I need a pan that is thicker and bigger and we're going to go and try to find a bigger pain oh wait this is perfect this is our pipe and I think it will work perfectly, so let's go to the second round, okay, let's put this big boy to work.

In fact, I set up a double hot plate situation because this guy is going to need a lot of heat. I'll call him Jim. You will be my guide today and we will see if you can make the big package I want to make. He feels like he was making a pancake for an entire town, here we go, it was a whole box of pancake mix. I am a family recipe. I'll check it when the edges start to harden and a lot of bubbles appear. They're going by and we're keeping our fingers crossed because this pan was a godsend and I want to make big pancakes so it's been like 20 minutes as you can see it looks a little weird there's like a ring of semi-cooked batter on the outside I'm going to say that It's pretty raw.

I think the problem is that there isn't actually enough heat to cook this pancake. I'm not looking for all this dough to waste, so I'll send this to the kitchen. and they are going to make a delicious pancake bread pudding. I'll be back right away to hopefully try to make this giant pancake because it's heavy. Jim is not cooperating at this time. I have a plan for a different type of dough. that I think we'll be able to do correctly, so we're going to melt a lot of butter because everything tastes better with it, essentially, this is more of a Japanese style pancake and essentially they made a lighter batter that focused more on the egg whites to help to make it fluffy and instead of cooking it right in the pan and turning it, they cooked it almost like they were in a grill type oven situation, so they rose a lot and held their shape and the heat was even when I did that, so this butter is just going to melt and it looks pretty melted.

I'm going to take it off on the next thing we're going to do, which was part of a lot of Japanese style pancakes was egg whites, so a trusty old stand mixer here I'll call you Dave Dave and we've got Jim in the back. , rusty friends for this giant pancake, so I'll just get egg whites. here, so we're going to beat these egg whites until they soften into peaks and then we're going to fold them into the rest of the batter, so we're going to do the melted butter and then we're going to add a little bit of warm. milk, then we'll add more beautiful, nice, foamy egg yolks, addthis big bowl, I'm going to make flour and some baking powder, where do they get this from here, oh, look at Dave, he's over there, he's working.

These egg whites look nice and fluffy, thanks Dave, let's gently fold them into the batter. I need to do the double folding technique. I'm pretty sure that's not how we're supposed to do it. Sorry, bakers, sometimes. Gotta roll with the punches, I'm pretty optimistic about this dough, so it's good, it's silky, it looks pretty smooth, so we'll just transfer this over to give Jim, hopefully, one more last try. That's fine, so I want to smooth this out. a little bit this is very nice, very soft. In fact, I'm going to take this to our grill and pray it works, so I'm keeping my fingers crossed and I'll see you out there.

Oh, you're a tough guy. Jim is your name, Dave. I forgot, so this is our grill. I'm glad the pan fits perfectly inside the grill. We'll fire it up to about 300 degrees or so, so we'll let this guy hang out, hopefully, it'll be fully cooked and really nice and golden. -brown at the end quite nervous, so we'll see, please, it's 45 minutes. I hope that's enough time to cook this pancake. I really want to see what it looks like, so here we go, this is crazy. a giant soufflé cookie that's really good, okay, there are a couple of cracks, I think it's okay, let's take it out, the cracks will be on the bottom anyway, okay, let's go back and flip this over, okay, so we'll have a successful pancake.

I try, the battle is not over yet, we have to flip this guy, but I think I'm going to put this tray on top and then do something like this, this is really very heavy, okay, what does this guy look like, oh, this is a pancake That's right, it is a cake made in this mold, it is so soft that it is like a baby's butt, this is a successful pancake for the boys who try it. I don't think they will be satisfied with just one pancake. I'm going to need to make at least four or five more, but before I do I want to tackle the butter.

This is for whole sticks of butter that have been softened, so if you think about it, each stick of butter has eight tablespoons, so if we use all of this, we will have a butter score that is 32 times the size of a square of regular butter. That's a lot of butter. I feel like I should name this guy. Call this guy Jimbo because we have Jim and then we have Jimbo. I'm going to stop talking now and put this square of butter in the freezer, so see you soon - oh boy, here we go one, two, three, okay, this is the second one, okay, that's the one - I'll call you Kevin this one boy, this is the third one, okay, better at this, okay, you can be George.

Oh, easy, I hope you fell off the plate a little bit, okay, I know what to call myself right now, okay. I'll name you later, sometimes you don't name your kids until later, I hope my arms don't fail me, oh, that's a pretty one. So I'll name this guy Keith who's here today, but I'll name a pancake after him. oh, this is the final pancake, oh, that might be the best one, but I want to call this guy Eugene, just like Eugene, nice, flawless skin, so we have one, two, three, four, five, six giant pancakes . It's been a trip and the only thing left is to put them together so we're all hands on deck sit down all our pancakes we got some bears you got some syrup I'm going to try to be careful with my kids as much as I can okay Jim first, where are all of you, look? equally, oh my gosh, Jim is so tough.

Jim can get beat up, so he goes first because he will be below all the other kids. He's going to take all the pressure, putting the entire team on his back, literally, so thanks Jim, okay Kevin and Jim on deck George has his two brothers supporting him so he can rise and shine like the rest of us and then fourth, we have the problem child, the guy I forgot to give a name to, oh okay, that's for Keith, go on. It follows at the end, but no less important, one more Eugene. I think he deserves it if he's not here today.

I think he deserves a little bit of a place like oh, okay, that's, oh, that's a pretty big pile, okay, it rips me off here, this is my piece. a sauce here we are putting the finishing touches I hope it ends up a car happy with it if they eat it they will eat Keith in Eugene first this is for whole bars butter we have good oh there it is I really don't know how It's heavy, I just want to see that neither I can't even lift it, it definitely weighs at least 50 pounds and so you can see, this is a normal sized stack of pancakes.

I would say this is a success. I didn't think it could be. I was able to do this, but I'm glad it worked. I think it looks amazing and I hope the kids who try it like it. Elva alum is so I have your pancakes ready, but first I just wanted you to see the size of the whey so I was saying yes, so that tells you something about how this is going to go. I'll be right back close your eyes, okay, okay, he's very excited, oh, thank you, well, the pancakes are on the table on the count of three.

I love you. guys, open your eyes and see what I made for you one, two, three, open your eyes, guys, how do you feel like a waffle is ever going to rise? It could never stay that high, how did they do it so this pancake accent gets a paia? skillet, so I made a bunch of dough and we made six of these big ones for you guys, can I touch it? Yes, they can touch it. This is all yours. It has a nice exterior. Yes. This is what your baby feels like all of you every time you do it oh what a second I have one more surprise for you wait it's brunch now so I know you guys talked about it.

Mims, greetings. Greetings, you guys want to start eating your pancakes. I'll let you pour the syrup. the park yeah omg we have giant pancakes but we have regular size Forks and I for you pancakes Jori you gotta get more than one layer in a fight okay you got a nice crunchy texture on top , there's a top layer, but then, very fluffy on the inside, yeah, so Zach, how do you feel now that you've had this stack? Change your mind about pancakes. Oh, you can make me pancakes whenever you want. That's what I like to hear. Actually, I'm personally curious. look at a cross section you have to give it to us oh here you be careful with the knife the knife is at the bottom in the middle take it even better my hands are sticky but thank you we love lunch but I think the joy of brunch is also the joy of sharing and I love it.

If we could share this with people here, it sounds like a good idea. I'm going to call some friends. I think I love pancakes and we're bringing them to help you demolish this brunch crew. Assembling, it's been a really fun adventure, I made a lot of pancakes, but I'm so happy Ned and Zach enjoyed why I made them for them, you want to guess what I'll do next, feel free to let me know. comments send me a message. I'll be doing a lot of crazy things and I can't wait to show you what I have in store, so until then, pizza, I hope you're enjoying the video so far and right now.

I'm going to give you three options for giant meals to make for season two, so number one we have a giant sushi roll, number two we have giant spaghetti meatballs, and number three we have a giant grilled cheese, so let me know which one. all three is. your favorite leave it in the comments below. I'm going to take a look at it. I'll pick one of them for the season and enjoy the rest of the video. Oh, it will be like 20 times the size of a normal ball. open your eyes hello, welcome back to the delights making it big I'm Alvin and I personally love making food giant.

I've been a fan of sumo wrestling for a long time. I've always wondered, do you know how they train? they eat, how do they maintain that athletic prowess at such a size? So today I invited Yamas from US Sumo to come, so let's meet him and see what he wants to eat. Thanks for coming. I always wanted. To meet a similar wrestler like you, can you tell me what it's like to be a sumo wrestler? Very hard but very pleasant. What is the training like? So we got up at 6am. m. Training ends at noon. 6 hours of training.

Yes, very important after eating. sleep, why do you sleep? make a big body yeah eat then sleep are there any misconceptions you know about sumo that you think need to be addressed? Zankou hood avocados intimately Canary cohere Dinner heresy hood of a character today Cara don't cook today so Look what I bought chicken soup. One of my dreams is to cook for a sumo wrestler like you. What giant meal would you like me to prepare for you today? Can you make me vomit? Gyrometer, yeah, what kind of ingredients do you like in your cashew ramen? Ok, green onion, Ok, what kind of broth do you like?

Kumquats, don't cut me too, that's my favorite. Thank you. Ok, I have to think about this. It may be difficult, but I believe I can do it. Oh, thank you, I appreciate it, so I don't. I have to make I have to make a giant egg I have to make homemade ramen broth, big giant ramen noodles and somehow make a giant pig and honestly it's a lot to deal with. I think I'll have to call for backup. I have a friend in mind who I think could really help me, so I'll be right back. This is my friend Inka, she is a producer for BuzzFeed and has made some amazing videos.

You may have seen many of the interesting things she has done. amazing in the pink kitchen welcome thank you thank you have you ever made ramen before? I haven't made ramen. I have made other types of noodles like Tony's Noodle Soup. Okay, stir-fry noodles. Well, you have a lot more experience than me. I'm glad you're here today. Let's make a giant ramen. Full disclaimer. This is nothing particularly new. Channels have made similar versions, but we want to make our own version. I think the first thing we're going to do What I'm going to do is make the broth, so we're going to make a ton of katsu breath.

You've got a lot of meat, pig feet, chicken backs, chicken necks, a lot of weird, cut-up stuff, the reason they use these weird cuts is because I. I think it adds a lot of flavor right, it's a good way to consume it like normal will cut you off when I just eat. Okay Wow, what's with the water going to the back toilet? Clean any impurities. I'll be right back, okay? the bones and the meat are blanching, we're going to load up on some vegetables and the reason we're doing this is so we can add a little bit of smokiness to the flavor with some depth, you know, I'd like to bring that heat in, okay, listen that sizzle. about three pounds of onions about 25 cloves of garlic that's what I like to see when I take my time because there are a lot of vegetables that we have to go through yes, they look very good, very rich and caramelized, it's about 10 minutes.

Take a nap. You know, you made her do all the hard work, but I bought you a tray, if you don't show your vegetables, that's fine too, but all these like black chunks here really bring out the flavor, right, they're like flavor chunks, yeah, the flavor business, we have our tough time. vegetables Thank you Inka for making it possible. I will make sure to work harder so that this group project doesn't become a failure. Yeah, this is what the bones look like after boiling them and skimming them a little bit, so let's just take it. It's time to go fishing, you see that layer of fat, that's how much stuff came out of it.

It has a lot of impurities and weird bits from the bones, it's not so good to store, so I'm going to throw this away. so we can get a cleaner broth I'll leave the heavy lifting to you of course yeah I'm literally carrying my weight we need to put the bones back in here we go oh that's got a bladder so we've got the charred vegetables , really err, I love shiitake mushrooms. They are so good in all types of broth ready those these are what you do what they are these are leeks okay 1 2 3 go make it rain well this is like 3 bunches of chives we have your vegetables children thank you mom I will go higher than As much as you can, this will need to cook for about 8 to 12 hours because it's like a really good suit that cooks for a long time, basically simmering it.

I'm going to take this to the back to cook it. Some ramen noodles were scratched up, as you can see, we have a couple of ingredients here, flour, water and advised water, also known as lye water, it's a kind of alkaline solution. I don't want to get too scientific here, but what it does is make the noodles chewy. that's what gives it that kind of springy mouthfeel. I had never done them before. Well, let's get to it, it's like pasta, but as if there were no eggs, it recovers in the spring and comes back. I feel like since you did a lot.

From working with the vegetables I have to do everything I can, you know you can't be the guy on good projects who just sits in the bag and does nothing and then shows up on the last day. I was like, oh, hey guys, how's it going? oh you finished oh thank you thank you for eating Alvin talks a lot I'm sorry it's the first time I have a friend on the program you just feel alone and I that's true it shows that there is a lot of what is gluten gluten yes there is a lot of gluten becausebasically we're going to try to pour some eggs in here.

I guess like a liter of eggs per container mmm delicious, oh yeah, nothing like pouring liquid eggs, let's go evenly, that's enough eggs, enough eggs, I think that's enough eggs. okay, let's go to round two, okay, I'll go and put these in the oven to bake them. I want it to sit on a layer of ice, but I don't want it to overcook. We're going to cook at 304. I'm going to let's say ten minutes I'm going to put this very carefully in the oven, okay, album, don't ruin this now, your honor is at stake not to displease, okay, we have nice big egg sheets here, This was a bit. crooked I think that in the oven it only tilts a little that way it's okay you're going to put a little cheese and I'll wash my hands so we're all clean this is going to go like this way yes, here we go the heat of the leaves of egg will really help melt the cheese while rolling, we're going to do some bacon pieces here.

I love bacon he really likes bacon and this is going to be fun it's amazing and let's just go get it and roll it up and see if this works so first you gotta make it spin though keep it all tight yeah there come on. Okay, that's sheet number one that we're going to transfer it to here. do the same when leaving and then landing going well so far no major hiccups let's move on fine and there you have it the edges of roll number two look a little loose that's okay although I want to need to reuse these chains so I'm going to transfer this to a board, this is already getting heavy, to keep it warm when I cover it with aluminum foil and then we'll make two more trays, hey, each one of these, I think it holds about 20 eggs, I wish I did that .

I didn't miss the measurement of train number three and number four twenty eggs each, let's put them back in the oven, fingers crossed I can keep rolling this without it breaking or doing anything because surprisingly this is going according to plan. Okay, they look fantastic, fix a little oven. setting a little bit softer you have a good American cheese look at this beautiful stack it's like it has cheddar cheese like in rap music videos load this guy really very funny I'm a happy kid not too so for me this is it's for this one I wasn't going to catch it it's like I'm painting but with the food it's time to roll let's take the one we made before then somehow we'll put this here we spin okay well we've landed now let's start rolling again like this now it's getting a little heavy, stick it in, stick it in, okay, smooth, then once again, okay, it's a little crazy, but you know, we're all good, hold it together relatively well and now.

I have to get that guy here. Am I strong enough to do this? Well, come on, okay, successful landing is solid, it's a big ball, okay, and then once again, oh, the tray is tilting nicely, so we're currently at 80 eggs, this is laying. heavy whoo I'm red it's on the board I still have a little bit left I'm going to put this aside and let's go for the last 20 eggs oh oh okay so I think I might have miscalculated how many eggs I need to use portrait this no It will be enough for two trays this will only be enough for one and a half so let's go big.

I think let's make 120 eggs. I'm going to beat this one more time to make sure Okay, I don't know if you've seen the lasagna honey layer video. I ended up doing 104 layers by accident, kind of in my blood to brush up a little on what I'm used to doing. I'm trying to impress. believe, hopefully, she will be impressed by the fact that I did everything possible for her, this is a hundred eggs, but you will fill them, okay, we will beat it again, okay, one hundred and twenty eggs, the final layer could be a little heavier than most as it should be an outer layer.

I want to take this to bake and hope we can really make this work because if it's too big and breaks I'd be so sad, don't fail. me now so this is the fifth sheet one hundred eggs this is the sixth one hundred and twenty I think they look beautiful I think they look super soft Rea loves caramelized onions so we have caramelized onions I also want to put a little more cheese because I think It will help bind the last layer. I think it will taste amazing. There are many flavors. You've got sweetness, you've got creaminess, you've got saltiness and each layer has been a long journey that I've probably used. like five pounds of Jesus at this point I think it's going to be amazing, so you've got a really heavy guy here, let's get the ball rolling and work to get everything going as planned, huh, oh, that was really heavy, oh God mine, this guy is getting huge, well this might be hard, this is heavy.

I'm going to grab it tight at a hundred, this little extra leg room will help, let's go to 120, it all comes down to this folks, I don't know if you can tell this thing wobbles, I need this guy to last. me one more time and then let's hope it's okay, please don't fail me, now come up, okay, the reason I put this guy in the middle is because I want to fold this and then do one last twist, he'll be there, this is the big moment last layer okay that's okay stay together stay together stay together stay together okay we did it this is a very large 120 egg omelet it's very heavy while it's still hot I want to serve it but I also need to decorate it a little to finish he really likes chives and catch up on his omelettes.

I want to draw a face and hope it looks good. So I have to give this guy cheeks. This is my attempt at editing the design, not the next Picasso, but okay, I'm going to finish this with a touch of chives right in the front and on the back, okay, those are the last chives, it's been a crazy, this is a tough guy, so let's take this omelet to Ray. Yes, you're ready for your omelette, I'm ready, okay, close your eyes, please, okay, I'm really excited to see what you think on the count of three. 1 2 3 open the hello, I'm sorry, I'm sorry you're just going to make the American omelet.

If it's Japanese, it's not really a hundred eggs, ah, 120, yes, because I thought: no, what's going to happen, we could make one more. I love it, you owe it to me to open it for you, yes, you want to give it a name before you cut it. for half you are more than welcome, well, let's name this with your middle name, which is Karl with ecology, sorry, Karl Wow, but the lair, this is what you see inside, touching Karl. I was powerful, oh, it's very bouncy, the car will give you. You have permission, here is your omelette, thank you, you thought you would like your mouth, mmm, wow, this coloring also sounds like Carlos's success.

Oh, what's up, mmm, you impressed me. I'm happy I finally got a chance to go to the freezer. Thanks, sofa. yes any time please continue eating okay I think fighting with the world should see this okay we did it guys we impressed her it's a lot of effort but I think it was definitely worth it. I think I have a new respect for eggs and this now. Is this the final episode and is Stacey making a big hit this season? It has been wonderful. Six episodes. Six giant, crazy dishes for six incredible people. I'm super happy to have had the opportunity to do this.

I will always try to do it. Bigger and better things, so until next time peace.