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Making It Big Season 2 Marathon • Tasty

Making It Big Season 2 Marathon • Tasty
it was like 30 pounds of rice you could probably make a cheesecake with one of these this is the shrimp Mountain it's only crazy if it doesn't work whoa this is huge okay that's like 40 pounds one two three whoa hey guys I'm Alvin and I love

making

giant food we're back with tasties

making

you big

season

2 everything's bigger and better than before who's gonna be a big asset is big I'm probably gonna be a little bit bigger by the end of the show but I'm very
making it big season 2 marathon tasty
excited to show you guys the giant food and the special guests we have for this

season

today I've invited in honey eggs a popular book bomb artists on YouTube who better to make giant food for than someone who's used to eating giant portions so let's go meet her and see what she wants to eat how are you good yeah what are you hungry hungry good well I'm a big fan of yours and you are a very popular artist on YouTube right where you upload videos of you eating giant amounts of
food what is that called it's called mukbang and it's derived from the word London which means eating and pungsong broadcast and it originated in South Korea why do you think people enjoy watching other people eat it's interesting to listen to other people's life stories while they're eating and sharing their love for food I really want to cook for you today and I want to make something giant that you like to eat is there any food that you would love for me to make today I
would love to see a giant version of a sushi roll okay it's funny that is the number one requested food I always get it's just like please make a giant sushi roll please make a giant sushi roll you're really good at what you do on your channel I've always been very curious about like doing mcbomb could you teach me how to do it later if I can make the giant boat for you yes of course I would love to teach okay well I'm very excited for that so I'm gonna get to work and I
will see you in a bit all right bye okay we're gonna make a lot of sushi I want to clarify before we get started this is 100% American sushi this is not Japanese machine you have a lot of rice here yeah we rinsed out and to cook sushi rice we're going to dump this into a very big pot okay with a lot of water let's just do that well that's cool my grandpa used to say you got to eat every grain of rice out of your bowl because if you don't every single grain of rice is one
hairdos he's also bald so I'm not sure why he told me that so we're gonna cover this with a lot of water this is going to be brought to a boil then I'm gonna cover it and simmer it on low for 20 minutes and gonna have a lot of sushi rice after that alright it's been about 20 minutes this rice should be cooked by now so we're gonna take a look and see how it is whoa that's a lot of rice all right I want to fluff this rice okay it's a lot harder and a lot hotter
than it seems steam is hot you guys be careful okay so I'm gonna try to get all this rice out of the pot into a bowl let me see how okay that's kind of heavy I might have to call some help so I'm gonna go get Ryan one of our amazing culinary people all right guys this is my buddy Ryan he's one of our amazing food people you got it Brian's very strong this is why he's doing it okay how's your day going Ryan you know this is gonna be the highlight is it giant red did
you go to the gym yet no they think this is my workout I don't need to oh thanks right yeah appreciate it hi this is like 25 30 pounds of rice all this cools down I'm going to make the sushi vinegar mixture to mix with this rice so first long when I give myself a steam bath I'll be right back the rice is cooling we're gonna make our version of a sushi vinegar mixture for our rice gotta go in with the rice vinegar followed by the sugar salt and the vegetable oil so there's a
lot of rice and a lot of weights and the reason we're adding vegetable oil is to help it hopefully not stick too much together because I think you'll be adding a lot of pressure on the rice it could cause the granules to burst and just could cause the whole thing to clump together too much okay this is the cold rice this vinegar mixture is hot it's ready to go we're gonna put it into the rice so it absorbs better than if it were cold oh I shouldn't have done that over the
rice don't do this if you're about to go on a date afterwards we have a nice little paddle to mix this rice in so the goal of this you want to coat as many grains of the rice as you can ideally every single grain of rice is coated with the vinegar mixture but it's a lot of rice I'm not an expert this so I think this is a pretty much there I did my best and my arms might fall off afterwards so we're gonna call it do you want to taste it though oh I actually have never made a
sushi roll before so I want to practice doing a normal tissue as I don't want to mess up the big one so we have our sushi mat the saran wrap is gonna help make sure that it has an easy release from the roll we're gonna take nori which is seaweed the shiny side stays down because the shiny side is what's gonna be on the outside of the roll a little bit of the sushi rice this is pretty fun actually then we're gonna go with our toppings so we're gonna go down with a piece of
cucumber over here followed up with some cream cheese and then on top of that a smoked salmon that's looking pretty good for fillings so the rolling what we want to do is kind of use the mat as a guide to roll it without having to get your hand super into it okay that looks pretty good actually it's clean stroke so it's actually not a half-bad Alvin I want to take a picture of it this is my first ever sushi roll I think I'm ready and we're gonna go make the big one so Cheers
we have a giant sushi man this is an invention made by our culinary team who really helped me out because I asked them for a bamboo curtain we could not find a bamboo curtain to roll the sushi so they stitched together six regular sushi mats you know really big for this one don't get stuck to yourself do not dare get stuck to yourself I'm thinking we can go like make like a giant square this whole thing is 18 inches I do want some space on the side so minus one inch on the sizes even
seven and a half I'm just gonna do it hold up one okay cool and then we're gonna try to seal the edges of the nori with water so it's kind of like dumplings where if you add water to this side it will get sticky and hopefully stick together do this boom okay so we have kind of a square let's get rolling okay you're just gonna press it down and flat okay so this is ready for toppings let me get to it so let me see these cucumbers start here time for the cream cheese you got
bigger blocks this time they're huge you could probably make a cheesecake with one of these this hopefully it doesn't fall apart all right now for the smoked salmon this is like a couple pounds trying to keep this pile together here we're going big and we're not going home Wow okay that's a lot of stuff I might have overfilled it but we're gonna try to roll it okay this is the nerve-racking part I'm kind of getting flashbacks to the 100 egg omelette I made and
we're gonna try to roll this car a lot of tucking going on so you can go up I'm gonna need it tuck it keep it tight now and keep it tight gotta keep it taste so it won't fall out okay let's let's do that for now it's like give me this guy like a little massage I think that's a roll we get it ooh whoa this is huge like the size of a baby I'm gonna name you Herbert hey Herbert you're a fat baby we're gonna wrap up Herbert and it's blanket and throw them
in the fridge until he gets nice and cold and hard and ready to be cut sleep well Herbert cool this is roll number two because this is an inverted roll that means the rice is going to go down first that is a lot of rice my strategy is to do the the harder things on the bottom so we're gonna go in with the cucumber first and then we're gonna top it with the crab this is imitation crabmeat I've heard it's some sort of blend of fish but fooled me we're going with the avocado
this is also kind of scary because the there is no nori on the bottom it's just the rice and there's a lot of stuff in it whoa that was close all right Alvin don't do that again lift from the bottom and then slowly slowly no come on why is a problem child gonna press it down and bring him back Shum blues boss I'm your father I'll call you Theodore he's the most devious of the three chipmunks whoa I'm gonna finish by garnishing it with some sesame cuz I think it's
just a nice touch Theodore is done moving on to roll number three we got shrimp avocado and cucumber so it's just can't ride to it feel like I'm getting faster at this as I move along so that's a good sign I'm really into the shrimp where they taste like almost good shrimp okay yeah it's actually kind of looking precarious I want to stop right there this is the shrimp Mountain elevation four trips I put too much ice oh wait that's coming apart the shrimp mountains
there's an avalanche okay cool that's fine that's okay we're gonna touch oh oh yeah look at that that's pretty cool if you guys have been to the restaurants there are rules that have these patterns on top when they kind of have these different names apparently there's a roll called the caterpillar roll because there's like avocados fanned out and I really want to try that out to see if I can do it probably not gonna do this right that's like kind of it wanna see
if we can put that on there okay that's a lot of avocado thing is on in order to get it to form to the shape of the roll you have to take this top and then just like press it down hard you need it to almost bind to the rice all right well this is the one with the shrimp I love it it's my favorite I'm gonna name this one after my dad cause he's pretty cool so it's not Peter wow I've never been able to have control over my dad like that what a change okay rule number four
we got again cucumbers cream cheese that's next time Carmy it's pretty much set nice another roll that's pretty popular in the restaurants they have salmon on top can't really go get sushi grade salmon in such a large quantity Costco unfortunately didn't have it so we're gonna go with smoked salmon perfect it's like as if these things were designed for giant rolls made by an Asian guy that doesn't know how to make sushi oh yes okay that was cool Wow look at that
that's like exactly what it looks like at the restaurants when they do the salmon roll I gotta give this guy name really good-looking on top and call this guy Brad Pitt so our wonderful art department got us a beautiful wooden boat to serve the sushi on I think it's amazing I think it looks better than a plate okay we're gonna unroll Herbert he's been sleeping for a bit Wow look at that that's so cool we're gonna put this on let's go Brad Pitt I've seen videos
where they cut the rolls with stuff on top and they cut it in the saran wrap so it's easier to hold the top together look at that that's so sick all right so this is roll number three the problem child the avocado okay I can never hit tire these cross-sections and I've gotta lie look at all that shrimp each of these has like a little like like a green comb-over like a double comb-over airdrop all right I have one more roll this boat is at full capacity we're gonna capsize if we
keep going so I'm just gonna cut it up and then let put it on a nice little rectangle plate okay so I cut up the last one it's nicely plated because it won't fit on this okay that's like 40 it's like 40 pounds and the last finishing touches just a little bit of pickled ginger clean your palate a little bit tiny little squeeze of wasabi all right so this is pretty much done it looks really cool I'm very happy with the way it turned out and I'm excited for honey to eat
it so I'm gonna go bring her in all right welcome back yeah yeah the sushi is in front of you so on three one two three is your sushi this is a regular sushi roll for scale this is actually my first sushi roll have ever made there's some spicy mayo and some soy sauce for dipping time to learn how to do McClung properly so we're gonna get some chairs sit down and you're gonna teach me okay honey we're in a different sort of setup can you explain to me why things are set up
this way so this is set up a lot in front of us because it looks bigger this way and you want to show our viewers everything so we have it set up all around us so I haven't intro it goes hello my honey bees it's your girl Kenny and so you're gonna go it's your boy oh hello my honey bees it's your girl honey it's your boy Alvin and today we're gonna be eating 40 pounds of sushi rolls Celeste again cuz they're so hungry you have an intro my intro is just like
I'm Alvin I like giant food first buy a purse but you guys eat first and for me I do this thing called honey bite which is like your biggest bite you can take okay so let's try that and three-county bite I'm also gonna drizzle some spicy mayo of my sushi roll and then I go drizzle drizzle drizzle drizzle drizzle drizzle drizzle drizzle drizzle ah and have like the most sauce on my food that's a lot of sauce this is like one of the craziest things I've ever eaten I think so
are you last bite yes you there well we're gonna probably keep you eating for the next how long would you take to finish this finish this maybe like 40 minutes to an hour kidding me thank you for teaching me how to do look fun properly thank you guys so much for watching I hope you guys enjoyed this video if you did please don't hit that subscribe button if you haven't already and to become a honey bee and I'll see you guys in my next video am I getting so tired already it's
fun oh it's so cool this is about a 40 pounds worth of stuff it's like so many different textures in here I don't think this is doing anything but it's fun oh wow Wow welcome back to

Tasty

's

making

it big this is the show where I make giant food for my friends and special guests today I've invited in Kalin Ali you guys might have seen his vile reactions to release really awesome food videos and I'm really excited because I've always wanted to see he'd react
if I cook for him so let's go meet him okay well hello hello what's going on are ya good big fan oh well thank you very much I know a lot of people out there probably know what you're famous for but in case some people don't what do you do so essentially my main job is I react to food videos how did you get into this like where did it all start I was on my way to work and I was like Lena my BAE and I was going through and it was actually a

tasty

video came up and it was a dis
corn bread and I was like oh I should make a video to this and I put up my phone press record and a real history I've definitely learned a lot from watching you react to other people's videos I've definitely been more cautious about the way I approach the stuff that I make and I would love to cook for you today and make you something really really giant what sorts of foods are you into I am into a lot of food that I love I love Italian as well okay yeah are there any dishes that you
think maybe you would like to request for me to make I mean the doors wide open spaghetti Oh like spaghetti meatballs are just spaghetti spaghetti meatballs okay so that means a meeting like giant spaghetti and giant meatballs I actually liked it a lot of people get mad about it I like sugar in my spaghetti Oh interesting I like my spaghetti to be sweet I want to get working on the food but I might call you back in you know cuz I would love to see you react real-time to some of the stuff near
the end because that's where all the food's coming together so I'll get to work and then I'll call you back for some reactions later okay okay we're gonna make some Giants we're gonna get meatballs in giant spaghetti meatballs the first thing as well the spaghetti so we're gonna start with fresh pasta we're gonna go in with eight cups of flour and some salts and then we're gonna mix this together with a fork to evenly incorporate the salt with the flour this
is eight cups of flour it's actually a quarter of the total batch because we if you do it all at once it'll be kind of crazy so the amount of dough we're

making

here seems like a lot and that's only one fourth of the whole thing so that's pretty cool so once the flour and the salt are mixed you want to go in make kind of like a little well like you do after you get the well we're going in with the eggs this is a dozen eggs that's twelve and we have a little bit of
water to also help this come together you don't really want to go in to mix everything you kind of want to like whisk all this all these eggs and water and get it into a nice mixture first so that it's more evenly incorporated that's why we made well the whole entire pasta batch for Kalin's Giants getting meatballs is going to be 32 cups of flour and 48 eggs also known as a lot of stuff it's like a yellow whirlpool am i getting so tired already it doesn't all have to come
together in the bowl you just need to get it to consistency where you can dump it out and also I just want to stop doing this so we're gonna dump this out and continue to knead that goal is to kind of shimmy it into a workable dough yeah this is its own unique workout if you make pasta from scratch every day we're gonna be really jacked in like one arm and then the great thing is that this is also your spun in shoes so you can just do this it's been about ten minutes and I think the
reason why you have to kind of go for so long is because it's a pretty large portion of dough it really worked the gluten you got to get all the liquid from the egg all the fat and the egg to really combine with the flour but it's looking pretty good now this one says looking cold it's been about an hour I have made a total of four giant pasta dough balls and they've all been resting at room temperature for at least thirty minutes this is the one I most recently made her name is
Gertrude and we're gonna cut Gertrude into 16 pieces to roll through this pasta machine go straight down the middle oh yeah eight look at that sixteen totally not even pasta triangles and we're gonna get this into a sort of like a rectangular shape a little bit of flour want to turn on our pasta machine right now it's at the thickest setting this is a one setting and because it's on a stand mixer the stand mixer is going to do a lot of the work for me which is nice enough to do
myself all right the stand mixer is also on the lowest power setting so it isn't just like shoot out pasta everywhere are we gonna do that a couple of times so he can get it to be a little thinner it's so nice having someone else do the rolling out for me I just kind of hold it and caress it and let it go so that looks pretty good it's gotten a lot longer than we started at this point we're gonna go to the second setting cuz if you go from one to like three too fast it'll
like bottleneck in here and it's gonna be a big traffic jam and nobody's gonna be coming out smooth everybody's we pissed they're like Swan Lake should be playing right now all right 15 worker Trude pieces to go so now that they're rolled into these long sheets I do want to cut them into really wide and big noodles I got a really cool toy this is a pasta bike kind of like an accordion it almost be like an old-school torture device oh it's so cool we have essentially is
really really nice pasta noodles like that this is one noodle it's like it's like 2 feet long that's awesome you in pressure even pressure all the way through nice I think that's why they call it a pasta bite it literally feels like you're riding a bike through a field of pasta that's kind of a dream this is Gertrude now reborn into a almost like flower like Picasso painting but this is only one of the four dough babies that I have to get there so I'm gonna go put
this in the back and I'm gonna go ride my bike for another hour or so so uh I have to make giant meatball I'm not really sure how if you just make a ball that big and you bake it it'll like kind of flatten in the oven and I really want a nice like spherical kind of shape so I'm gonna try to search up Giants you her ball yeah they're all like sphere moles large ball bowls for cocktails like 3 inch 4 inch I'm not that's not good okay okay so apparently there's like
these cake pans that are like hemispheres that apparently they use for like those dome shaped cakes they say sports cake pans I'm assuming it's like those cakes where it's like a soccer ball a basketball a big one that's how they make those and I think if I can actually get two of them I could potentially put meats and like and like a big sandwich and then bacon oh there's like a there's like a specialty Bake Shoppe a couple couple miles I put my eggs in one basket and
making it big season 2 marathon tasty
hope that they have it so I'm gonna go shopping and I'm gonna go get those bolts well I found these at the store these are nice big hemisphere molds I told the guy that I was gonna be

making

meatballs and he was like yeah we used those for cakes and I was like hey Meghan King put some sheets in crimp it around the edge and we use this guy to press it down make a nice little shape all right let's try to make things nice and even hear that nice me both vessel we have 27 pounds of
ground beef and this is gonna make for meatballs we have 48 eggs have a lot of Parmesan cheese we have 12 cups of bread crumbs fun facts every four slices of bread is 1 cup of bread crumbs so we just threw it in 48 slices of bread and with the amount of eggs we just put in here plus the amount we used in the pasta this is close to 100 eggs 2 onions Italian

season

ing salt garlic powder and pepper this is about I'm gonna say 40 pounds worth of stuff what's in a wild it's like so many
different textures in here don't really want to talk about it an average meatball is around 1 ounce so 27 pounds of ground beef is equivalent to 400 and 32 ounces of beef so these 4 die meat balls will be the size of 432 meatballs like punching it I don't think this is doing anything but it's fun the goal here is to make sure that we don't have any lumps or pockets or clumps of any of those individual ingredients I want to get all this into one homogeneous mass so we're gonna
be here for a long time we're ready to put the mixture inside of those foil balls but we do need to spray those molds first because you don't want the mistake this mixer makes for meatballs and this is one meatball so I'm gonna try to divide this up into like a quarter and try to compress it I kind of want this to also come above the lip of the meatball because me it's gonna shrink in the oven and if you cook it and it's below it'll this like dirt and then it'll
become smaller and we'll be fine before Sarge the meats into the quarters okay let's just do this and we're gonna squeeze hard it's like a meat sandwich kind of looks like Piranha Plants that was one I want to make three more use up the rest of this bad boy over here and we're gonna bake them all off for a very very long time until they're cooked and pray that they retain their sphere shape it's been about three hours the meatballs are almost ready they look crazy
there's like four giant Death Star things in there we're just trying to time it so that by the time the meatballs come out the noodles are coming out so we're gonna boil the noodles we got but the first thing that we have to do is we have to obviously salt the pasta water so go here it's really hot we're gonna go in with these noodles go in here okay so because this is fresh pasta it cooks very quickly but these are thicker noodles so we're gonna cook them for about four
to five minutes hopefully we'll have some delicious bouncy al dente thick pasta noodles okay so these are pretty much ready big spatulas big spider we got whoa that's pretty awesome okay they're going here when I throw some oil on it so they don't stick and then just to taste mmm we're really good it's a great first batch we're gonna go with a second one here I think is to keep the water going in a vortex as the noodles go in so that it don't stick all right
second batch is ready it's coming out nice and bouncy and springy hit it with some oil just like the Gordon Ramsay olive oil in perfect please don't be mad Gordon mmm I'm gonna go cook like 20 more though them a little bigger all right cool welcome to the sack Kayla thank you doing I'm exciting you hungry I'm very hungry what do you think of all this stuff we got some okay so I noticed that those aren't spaghetti noodles aren't those what are those called pin it
started peed on it let's start with the P Papa de Leon something like that hey I think that sort of thing on the menus Papa deli Papa deli yeah I mean we cut them and you know we made them by hand and then we just like cut them really long with the power I'm gonna start by putting down the pasta noodle okay now where you gonna need to go pants bro I don't know our department got them from the hardware store they may or may not be pants now when you bought them noodles do you see
these in the water I'm seizing the water okay cuz boasters be throwing it up in the water and bling and noodles that knock you how many eggs do you think it took to make this uh this batch of pasta you know what I've never made fresh pasta before so I'm a guest I'm gonna say 15 48 48 eggs a lot of chickens huh oh yeah it was busy how long you been cooking I've been cooking since I was in high school did you go to culinary school no not at all did I learn to cook you know nein
yeah my mom taught me over speakerphone while she was in China yeah you should really yell at me and told me what to buy so this is our nest of pasta noodles I can tell it's

making

a nice landing zone for the meatballs beautiful that is impressive they look like planning you know you can take those together and put that in somebody's solar system for a science fair project oh wow oh wow wow oh quad well great color to them - yeah there's a good sear on it right uh-huh uh-huh Wow is
juicy - Wow this is insane we got the sauce here beautiful for your request there's a little bit of sugar in here oh thank you so you want to taste it that's perfection where you get a ladle they'd be a same restaurant supply store I don't know but it smells like the super Style section it's the area 51 section yeah here you go oh wow I was like a volcano smoke it's hot and really baby how many tomatoes I don't know I think the whole farm how do you feel about this
amount of sauce I think it looks great all right cool cuz we're not done yet we got a garnish it oh okay what we're garnishing we got some cheese a man now listen when I go to Olive Garden I'm always a person you know when they be like will tell me we play we be sitting for five minutes giggling go ahead garnish that thing with that cheese you all won yeah anyone else order some good cheese oh yeah people in there on you all right I got you how do you feel about parsley little you
know I think less is more the taste of the person food oh yeah a lesson definitely more with this parsley Jesus almost took me out a little bit definitely okay this is it we can eat now however you think this is I would guess this to be probably around fifty pounds yeah that's there that's heavy okay heavy that's real heavy okay you ready to eat I'm ready all right what would you like to start with first but I feel like we need to plate it again yeah so we need to grab some
noodles first down okay okay she's crazy comin here this little crevice right here yeah we did give me some sauce look at that see oh I was like tableside prime rib mm-hmm no good here you go sir thank you some cable side meatballs Alec thank you so much just cut myself a slice of meatball nobody ever says that yeah cuz they don't have to yeah all right Cheers you outdid yourself at this one hmm this best damn me behind they ever had its moist you would think you know with that big not
dry it's not dry then he's not at all I mean it's

season

ed very well thank you if there's a lot of flavor in there how many'd you to open up a restaurant own a giant food that's it and you know it's LA so all the instagramers to go crazy because then going to take pictures or put a big big pink wall yeah sorry that's all you need go big or go home okay mm-hmm my posture still got a little bit of bounce to it mm-hmm it's not overcooked ain't that crazy now
people who like an ounce of bouncing and overcooking you know made all this possible you need this perfect well thank you they make Tupperware just be it I only get my Tupperware this way we can go to Bed Bath & Beyond to find a bathtub oh don't work thank you so much for coming today thank you for coming I'm glad you like it feel free to keep on eating okay but see you guys next time bye y'all I'm staying Oh God I messed up everything it shows over we're done that's
like 30 pounds of s'mores right here welcome back to tasties

making

a big this is the show where I make giant food for my friends and special guests today I've invited in Quinta Brunson you might know her from BuzzFeed videos from her show hair flick and from her HBO series a black lady sketch show she's super awesome and I really want to see if I can impress her with a giant version of something so let's go meet her so Quinta good well I know that a lot of people are excited to
see you here today they've probably been following you you know watching all the stuff you did at BuzzFeed I do want to know though what is your relationship with food uh so I love to eat it I don't think that's unique cooking it frightens me terrifies me I have this fear of killing people I'm just now starting to get over it I'm starting to cook a lot more and experiment with it but that fear is still there I mean cooking I will say it can be dangerous it can be dangerous
and then it has to taste good after all of that I kind of wish that people went in judge food if it didn't taste good like I went through a lot of work if it didn't taste good just live with it I don't know if you know I've actually been challenged by a fellow

tasty

producer name's re8 she wanted a giant marshmallow but I was like why don't we take that one step further and I wanted to see if I can make a giant s'mores okay that sound okay man cooking for me I
don't care what get to work okay all right sounds good see Quintin well this is Rhea you probably already know her she's the host and producer out make it fancy she's been on wertha she's been eating your feed is pretty much taking over Internet so I'm very honored to have you on the show yeah but you do say best oh I heard you talk a little smack I in some of your previous videos I love to I wish it was my pillow I wish album make it big for me you know I can't really
back down from a challenge like that so we're gonna make a giant s'mores today what's the first step we gonna make giant graham cracker mmm I've made a gram out before I can everybody giant Oh we'll see okay first we gonna mix dry ingredients okay all-purpose flour whole wheat and sugar cinnamon baking powder good job thank you I'll mix this and you'll work on the wet ingredients yes so canola oil honey how does this look to you so pretty good yeah so I'm going to
fall over so it's like a construction one why is it like construction work have you made of cement before no I think we might have to use our hand okay all right gloves on boss is so sad like what sand whoa he's getting tougher oh my god no this how you get your mouth off Shh I think I need to go to the gym more just like to be ready for this very soon my whoa oh I don't think that's we put those things away you need a likes a quitter you're doing like like mochi Oh like a
treat okay so is this good yeah yeah right alright we're gonna take this into the fridge so it can rest all right bye-bye well I mean I made this guy in the back well this guy was hanging out so what do we have to do so we are going to roll it all and are we gonna use two parchment paper as a guide basically I want to make this sighs it's tricky yeah you need something else to help you I need some elves yeah but why does it have to be Elvis I don't know what you did in your own
you're a pastry chef yeah I hire you Heights and pelvis 500 Mills laid off so this is pretty good do you want to get into the tray now yes all right think we have to help each other off oh yeah that's what best friends do right yeah yes sorry ready 1 2 3 go nice right I think it looks good yeah it looks nicer than mine thank you yeah okay so now the signature thing about the graham crackers are the holes what's our strategy we're gonna use giant Fork and you want to do it first I
can follow you yes you're cool so what are the holes do it prevents expanding too much so that's a puffed-up okay cool combined ray and I have created 1200 holes let's go bake these graham crackers Oh baked out really well it smells great I think it's time to make a giant marshmallow I want to borrow a technique that I used in my 100 layer those anya video where you make walls out of foil and you reinforce them with dry lasagna noodles I think we'll use maybe like seven by
four lasagna noodles huh you can lay these about like a centimeter apart what we're gonna do is we're gonna fold it across you press this flat and you can see all right one two three four five six seven so this is where we break it it'll make the pole so it's like this this is way bigger than I've ever done it so it's kind of crazy this is DIY engineering okay oh yeah let's do that and then we'll just go around I guess like a snake and then BOOM tada okay
we're gonna make a giant marshmallow yes let's start with some gelatin okay followed by some water get it with this whisk attachment you also have to make like a hot sugar make sure that we can whip later so let's turn on these about high heat I like how synchronized we are corn syrup then let's both water yeah vanilla let's give this a stir so we're adding sugar and corn syrup because you know when you're working with sugar temperatures very important I'm sure
you'd know that so you can take it you know like five degrees up five degrees down and suddenly the texture totally changes so the course here was almost like a safety net or like it doesn't immediately go crazy let's turn on these mixers and make some marshmallow yeah all right so we can go slow this is very hot sugar please don't try this at home I think we were going to take a scoop of this and slowly stream it into this wall it is going what's the difference between

making

a fresh homemade marshmallow and just like eating the ones you eat of the package I feel like it's tastier I feel like it's less sugary and I feel like it's more Airy yeah the sugar is at 240 so it's at the softball stage so by whipping air into it you're doing thousands of little air bubbles that cause the fluffiness of a marshmallow and you're also cooling it so that the sugar sets that it makes sure that the marshal gets its bouncy sort of texture so we turn it
up a bit all the sugar is in it smells amazing transformations crazy I know just want to squeeze it yeah so these are ready turn off turn it up okay so let's get these out okay on three we're gonna pour into here okay one two three like doggy-paddling it what's next oh so next well we got to get this big ball into our big wall situation we have back there oh my god okay spray the walls of the marshmallows and stick mmm-hmm oh sorry sorry ready three two one the walls are holding all
right Wow sorry Adam I'll clean it up right now Adams pissed oh god I messed up everything it shows over we're done so that ported really nice powdered sugar you know marshmallows you coated in powdered sugar so they don't stick when you cut them yeah make it rain you're doing great this looks amazing I just can't wait to cut into it okay so this it's really hot sugar and I think we need to let it cool around coupie beep so we're gonna make a giant chocolate bar yeah
what kind of setup is this so we are boiling the water and we are going to put bulb over melt chocolate sure and so it's like a slower more even heat than okay first we gonna use like half over the chocolate chip okay and then I'm adding coconut oil huh so this is like a pop it's eight pounds so each chocolate chip weighs about one gram or less and there are 454 grams in a pound so eight pounds of chocolate is 3632 chocolate chips if this giant chocolate bar that we're

making

your true age oh yeah I'm not really helping the stereotype how about I hold this while you do your stuff yeah sure I want you to use both because it's metal Rea is concern for my safety don't I am dumb at what she is my best friend there's no emotion with that line the chocolates melted so weeds out of the other bowl like Willy Wonka really won't well your Willy Wonka that sounds about right oh yeah what's next are you gonna pull over so we can wait giant chocolate bar
all right let's do it get in there okay you can do it okay thank you hold Yuri a said I can do it here we go almost got it over the side I'm just gonna hold the bowl here gonna scoop out and if you miss any I'll just eat the rest don't worry about it okay just look at the ball all right oh we doing that I was a hot joking I wasn't look Wow beautiful and you magically got no chocolate look at your apron look at mine I have flour sugar and chocolate all over my apron Rhea is
looking hey I'm a fancy lady that you are very insulated effort to set into chocolate bar with the cool it right yes let's try two together see guys time to assemble we have two fully baked graham crackers cooled a marshmallow that's inside the walls and a really really nice solid chocolate bar can we just like kind of flip it onto it you know if that works you want to give me some moral support okay that'd be great follow me yeah okay cool nice oh it's good firm crust snow
so there's a lot of extra sugar maybe we brushed that this way first you know when I was in New York oh my favorite things to do what after snow I'll make snow snowman but instead of

making

face oh just print your face create tsunami look like yeah we get Queen that we should plan our faces at but I'll think of something Oh what's gone okay whoa oh that's so cool mochi yeah hmm that's glad so what's next okay well you requested a giant marshmallow and so do you have a
special present yeah yeah give me one second yeah I got the culinary team to make you another marshmallow yes because I know how much you wanted to use it as a giant pillow so how about I hold it up and you can lay your head against it it's like a memory foam farm back to business thank you I think we'll just get in here okay yeah let's try just get out okay get dirty we're just gonna transport it over okay yeah and then go go go go go okay it's coming out what's the best
part about a s'mores reate poaching fortune fire yeah I'm gonna wash our hands we're gonna get to the fun hey high five I ready for this crash and burn baby whoo I'm using to blow torches every a is using an attachment called the Sears all time Omar's getting course you have a secret message decreed that she may be jolly got hearts yeah that's pretty much it I think we did a great job yeah okay so the chocolate goes on next right yeah how do we do no no it's okay
let's bring it over here and see slide that out don't break don't break don't break yeah okay and then we're gonna go down right there yeah Wow nice the final layer we have to put on the cracker don't break it I just think I have some special tools that'll make this possible one second sorry a what is a pizza peel all right over there and then you let go great job that's my god yeah I was wild that's like 30 pounds of s'mores right here Wow I feel
exhausted I think it looks amazing yeah I think the proportions are correct the chocolate is melted the marshmallows toasted and it's actually really want to eat it but we have to go get Quinta first yes keep going keep going keep going well Quinto we have a giant s'mores okay in front of you so on the count of three open your eyes one two three it's just silly yeah they're regular thing right you know we'll get out don't worry this is worth my weight it is more this is
ridiculous how we also have some big milk for you baby oh my god Danny how should we oh you guys are all that thank you good this is like I think it's the chocolate your fingers yes ma'am sure sure I don't know how to oh it's a lot to handle so the practicality of eating this is not very high as you can see listen you take a workout class today but I'm doing this instead yeah thank you my mother is gonna reach through the screens badly about you right now we're gonna
share this with all the employees waiting downstairs thank you for coming on the show thank you for having me yeah I appreciate it chocolate wave I did it I'm very happy with the way it turned out like physically and how I look and how he built it but probably not the most practical thing that brings her Christmas party if you want to press a lot of guests I would say yeah thank you for make my dream come true of course anytime and thank you for helping me make your dream come true great job
making it big season 2 marathon tasty
really yeah and if you guys want us to make any more giant fruits together you'll let us know till next time oh wow this one this one's really fun it takes her whole body to need together we have 96 slices of cheese on the scroll cheese we gonna play with fire welcome back to

making

big this is the show where I make giant food from my friends and special guests I've always wanted to make a giant grilled cheese no one's asked me to do it but I love cheese poles and I've been
really inspired by this channel called healthy junk food they've mastered the art of

making

these crazy giant foods I thought it'd be fun to invite them in to see if they maybe judge one of my creations so let's go meet them how are you thanks for coming in just for the people who might not know who you guys are what do you guys do my name is Julia and this is JP we're JP and Julia and we started healthy junk food back in 2013 to try to actually be healthier we started just doing
copycat recipes of like Big Macs and contract Supremes

making

a healthier and then we're like hey let's make it bigger I like the way you think you guys have made several amazing giant grilled cheese videos one of the trickiest things about

making

a giant goals cheese's you gotta get that ultimate cheese pull so when I get to that point I might ask you guys to come you know come and help me out because I've never done it before and I really think your expertise would help me make
that cheese pull really awesome that knew I'm good with that as long as you have to me a soup and you could be dipping it in there so you guys feel free to hang out and chill out I'm gonna go work in the kitchen and we'll go from there see you guys here for ya for ya room for ya go 18 for Alvin yes okay we're gonna make giant grilled cheese and the first step in giant grilled cheese is giant bread so we're gonna take nine cups of warm water this will help make sure that the
yeast is nice and activated not too hot it also it'll kill it oil salt sugar woof and yeast and just gonna mix this together until all of the sugar and the salt and the yeast is kind of like dissolved in the water these tool kind of incorporate and start growing all right that's looking pretty good next step is ten cups of flour a lot of flour but we're gonna do this in batches - this is only half of it trying to make sure there's no huge lumps welcome to ASMR with Alvin this is
about half of the flour and we're gonna add the second half this is a total of around like 40 cups will help her this is gonna Nate make enough bread for the whole entire dough okay so it's coming together we're gonna turn it out onto the table finish kneading whoo boy bench flour whoa LeBron James LeBron James LeBron James there we go oh that was a bad idea it's gonna start needing this guy oh we're gonna need a lot of love her this looks like a job of the hunt oh okay this
is the dough we'll call him my bread baby and this is enough dough for both slices of bread the grilled cheese so we're actually gonna divide him in half mmm that's cool all right there he goes awesome so we have two dough balls each one will make one slice of bread for the grilled cheese you will need to prove for 30 minutes so I'm gonna cover them and wait for them to grow up in size we have a lot of time while the bread proofs so we're gonna make a tomato soup because you
can't have a giant gold cheese without a lot of tomato soup we're gonna go on with a good amount of olive oil as Gordon Ramsay likes to say we're gonna throw in some vegetables so we have garlic have celery and we've onions oh it smells great so we're gonna add some salt to tastes pepper and tomato paste and this has to be cooked out a bit can I spread this around fry it up a bit it's very tomatoey getting a tomato steam face bath well let's cook down a bit
caramelizing real nice so now I think it's ready to put in the liquid ingredients we're going with the crushed tomatoes we have 8 28 ounce cans of tomatoes 224 ounces of tomatoes total then 6 quarts of vegetable broth whoo-hoo and also some nice fresh basil I love this stuff always sniff your basil before you hidden your food guys it doesn't change anything about the food but it makes you feel better we're gonna bring this to a boil and I'll see you guys in a bit it's
been 30 minutes this is looking amazing so at this point we have a lot of tomatoes in here that's a lot of acidity so you we want to add some baking soda it's basic like a couple of my friends and it's gonna help balance and counteract that acidity from the tomatoes okay so it's been simmering for a while it's gonna mellow it out a bit now we're gonna play with it this is probably one of my favorite weapons of mass destruction in the kitchen it is a immersion blender whoo
we're gonna be blending and puree all those vegetables we added in earlier some of the crushed Tomatoes some of the basil this is so good pretty good obviously you gotta add some heavy cream this is not Daiya food but it's freakin amazing so we're gonna go for it all those beautiful streaks just start coming to the surface oh that's good well we made three gallons of creamy tomato soup to go along with the grilled cheese we're gonna take this to the back and continue

making

our giant grilled cheese okay so our dough has been proofing for roughly an hour these will be the size of each bread slice because it's the largest pan that we can fit in a

tasty

oven come on okay it's ringing with our fingertips spread these out to the corners of the tray in this process we're also knocking out a little bit of the air that had come from the bacteria farts during the proofing section all righty that's one let's move this off to here number two come on whoa
that's awesome I'll never get tired of that whoo oh wow this one's this one's really fun trying to get a lot of the air out of this cool well this one looks great these two are going to proof for another 30 minutes do their final rise before we get them into the oven these have been proofing for about 30 minutes they got a little bigger in size it's gotten a lot smoother and shinier and basically these are ready for the oven we're gonna bake two giant slices of bread we
have some pretty awesome bread slices right now one thing I think that's important about grilled cheese is that it is made with slices of bread not the ends of the bread so that means both sides do not have a crust on them all right get in here mister whoa this is so cool since both sides of these need to be trimmed I have an idea that I think will make it look like it is trim so we're gonna go with a microplane it sort of grade off the crust of the bread to make some bread crumbs oh
it's working oh yeah strategy worked out nicely cuz I think if I went in with a knife on both sides I'm not amazing at knife skills that might have just destroyed the bread and made it like not usable at all but it's looking pretty good okay so I've been chisel away at this thing for quite a while so yeah this is looking pretty good this is our bottom slice kind of has a little well into it like a little bread well with little bread walls so that the cheese will not escape we
have four beautiful and amazing cheese's we have mozzarella cheddar American and Marty so we'll start with cheddar and then we'll go with mozzarella so American and some hearty look at that for fit perfectly I'm gonna build a grid here four kinds of cheeses we have 24 rows of cheese each row has four cheeses in it so we have ninety ninety six slices of cheese on this grilled cheese okay so we're gonna brush this with butter a lot of melted butter a lot of bread so you need a
lot of butter we're gonna put like two sticks of butter on this guy it's a lot but hey it's gonna be great and if you're eating grilled cheese I don't think you're worried too much about that content anyways okay so this is the really really fun part we're gonna play with fire this is a cool tool that spreads out the flame over a larger area because it's kind of hard to get this bread into a pan that's big enough to toast so we're gonna use fire instead
and I like playing with it so okay so I've been here for about like 30 minutes just seeing this build cheese it smells great the butter the bread it's browning we're

making

brown butter basically this looks really good we're getting a really nice crust and we're gonna actually take this guy this is a beautiful display of cheese 96 slices and we're going to put it in the oven so I'll see you guys in a bit guys look at this looks so awesome it's like a checkerboard
full of cheese I'm super excited that it kept its shape okay it's going together real nicely we're gonna put it back in the oven or like 20 minutes or so off we go and whew this is a heavy grilled cheese oh my god all right this is the final baked grilled cheese it's been in the oven for a total of 45 minutes the top and the bottom are thoroughly heated it's crispy it's crackly if you can hear we have these giant pits appeals that we're gonna try to use to get this on
to the board that's one come on here we go nice I'm about to cut it but the thing is this is a pretty tricky part and I don't want to mess it up so I'm gonna call in the experts JP Julia you want to come in and help me out I'm here to help you all then thank you how's it going good that's bigger than ours oh I thought yours is like super huge no I'm proud okay there we go oh my goodness we're in come on Alvin come on Alvin you have beautiful hands thank you
put concealer on them sometimes one nice long stroke through to make sure we're even so the strategy I think we should try to get our hands underneath to try to support as much of it along the seam as possible like this actually so maybe Julie if you want to get this area just like a little cheese baby one that was crazy he's me heard you guys wanted tomato soup oh my goodness oh yeah mamacita hurt yourself there I'm gonna get a Sunnah excuse me oh no oh you guys do not mess around
the flavor this is flavor tell see you got a little one and you got a giant one okay yeah I think you have a little something on your face Julie can help me do you want to take that one home uh-huh next time thank you well it's fun I got to live out my dream of

making

a giant grilled cheese who better than JP and Julia to judge if it was awesome it sounded like they are pretty impressed with what we were able to make today that was awesome and here's the thing if you guys have any ideas
of giant foods that you would like to see us make on this show let me give a comment tell us what you want to see send me a message we do read them but until next time this is dedicated to Keanu Reeves all 100 layers are literally

making

it big yes we aren't that is the name of the show I know I just got excited welcome back to

making

a big the show where I make giant food for my friends and special guests today I haven't invited Kelsey and Peach okay she's done some cool stuff on
buzzy multiplayer you might have seen her 100 baby challenge it's really crazy and I thought it kind of fun to invite her in dream of a giant food challenge we could do together so let's go meet her so Kelsey yeah oh well I hope you're hungry today you do a lot of crazy things on the internet and one of them is this 100 baby challenge yeah so it's a challenge in The Sims where you have a matriarch who's like one character and she's supposed to have 100 different children
with all different parents you have to have a different parent for every kid okay is she tired she don't okay well we're on our second matriarch now Shar our first one has sadly passed off oh my god so you know how you said every single parent it has to be different that gives me an idea because you know how there's something like a 7-layer dip right you see where I'm going with this what if we did a 100 layer dip where every single layer was different I see where you're
going with this it's gonna be a challenge to even think of all the ingredients if I do it I will probably have to ask for your help if you're down to like help me out cuz I would think it's like you know it's almost like a game you know we're gonna have to figure out there's a strategy to it I've been training for this day alright good well I'm gonna go brainstorm maybe with the

tasty

team and then I'll go shopping and I'll see in like half a day but yeah
hi Kelsey I need to make a 100 layer dip and I need help thinking about all the 100 ingredients no sweets this is kind of like savory tex-mex Southwestern so if you have any ideas feel free to start yelling I'm Alex okay so yeah Oh chorizo that's really hard oh yeah yeah that's a different that counts that common ingredients burritos Cheetos Lay's I need more cheese really unfortunately no that's kind of gross okay no okay I need one more can't end on weenies guys I'm
gonna go to the grocery store and I'll be back in about six hours so Oh God whoo guys I got the stuff it's not like four hours in there someone help me want the door to my car Thanks we got all 100 ingredients oh man no we're gonna cook all these things and build this dip don't know what's gonna happen but I'll see you guys back in the studio so Kelsey is that what we're putting it in we went to the pet store wood we got an aquarium oh I have a little game plan here
this is a color coded order from top to bottom of all the ingredients they are sorted by a category there's gonna be a narrative story arc throughout this dip you get me I love a narrative story arc all right ready yeah all right let's do it editor put the snapping sound effect yeah we're ready to go we have spoons and utensils to get all this food into here okay this is the breakfast burrito section what is the very first thing we're putting in first up is potato chips if you
crush them so they get like crashing like so they get more compresses as a hundred later that's a good point that's 199 more to go corn chips yes all right let's go that was nice amazing oh now we have cheese I'm a very cheesy girl normally start with Gruyere yeah Gouda that's really yes it's about the next breakfast sausage oh you're cute spicy Italian sausage and you're Italian right yes so it's just like me that's what you were expecting to me no but
then again I like have simulated babies as my job so we're both we're both in a weird world now we are okay what do we got it's I can't pronounce that Oh awesome kielbasa it looks cool I kind of want to taste one - oh I'm very sure let me shake it yes a one for this time zombie ground beef I guess for meat yellow bell pepper Oh vegetables I like vegetables wow that is really pretty nice I'm so glad I have someone helping I reduce sometimes means on the show food and
talking to an audience that hopefully is watching that how you doing slow guys thanks for watching see you bye the end make sure to stay through the whole thing so we just finished our breakfast burrito next up is chicken salad so we begin with a layer of romaine roommates like one of my favorite salads because it's so crunchy crunchy right here you go your crunchy my crunchy lettuce that's so you did a really good job with the order here I played around the Google Docs chicken next how
many chickens do you think that is in this are you actually let's not do that's kind of dark are you really looking you're the one

making

a hundred babies yeah someone doesn't make it there seems there since okay there no you watch black mirror don't you tell me no I don't watch me I'm here for this exact reason this isn't where it might get a little messy so we have chicken salad I think using hands might be a little weird maybe we got a spoon oh yes a rubber
spatula aha all right you do the honors you're doing a great job spraying in here thank you I'm really trying to put my heart and soul into the spreading you're also putting your arm into it yeah I don't know if I have really had much chicken salad in my life me neither it's not like a CT ur choice when you get sandwiches you know it's like on there but no one really wants good Wow way to make those chicken salad stands well upset we got tomatoes tomatoes you're
beautiful you're like Keanu Reeves like how he feels you're breathtaking breathtaking this is dedicated to Keanu Reeves all 100 corn corn all right avocado yes how do you think we could buy with this how many houses yeah none we live in California next is Parmesan to finish off our chicken salad you want to make it right what are you first layer now we're going to move on to a little bit more healthy salad cuz this have got a lot of cheese so what's first on the list iceberg
lettuce amazing ooh this is my one of my least favorite lettuce I hate this this one tastes like water yep next up green cabbage cabbage is a little better cabbage yeah kravitch I like crap why do they call it red cabbage it's purple carrots radishes radishes you're gonna do like there's like coins you can like make em rain this is me at like the Barcade ma'am this is the Chuckie Cheese yeah red pepper hummus this is possibly the best hummus I'll just do like this technique
the the scoop and poop I think we can smear the hummus is together okay oh my oh my oh my hold on me finish gloopy okay I'll let you poop sorry that was too cuz I hit there whoops Oh mrs. done Jesus goat cheese goat cheese and feta cheese feta wait thanks all yours oh yeah good all right let's go whoo all right next is cilantro uh-huh it's launched about people panic I like cilantro it tastes like soap to me I tell people it's genetic they don't believe me come on do it for
the viewers exactly I feel like it's like when you feel a little kid like yeah let it go oh man that's gross a little bit it's it's just like so tastes like ass mm-hmm not good all right well Mexico I love you converse yeah why don't you take a little cleanse that palate hmm cool we're at layer 31 we got through the healthy salad I think it's time to bring in the next wave of ingredients yeah probably gonna get a lot more unhealthy from here on we're done bean and
cheese Lin let's do those beans yeah here we go so black beans pinto and red oh yeah oh that's a lot next refried beans oh just I think it's like the previous three why do they call the refried I'll look this up later yep someone knows and that someone isn't on this set right now after that we're gonna do a type of cheese which one is that ox occur Oh Oaxaca like like Mario cheese let's go cotija cheese where do we just finish our bean and cheese did yeah we did oh
how can you okay so now we're into the Thanksgiving dinner portion which is always a class but we're gonna start with a caramelized onions caramelized onions I love those okay cooked mushrooms I had to grow into love of mushroom at first I was like no you're eating fungus there's nothing wrong jelly turkey like you know turkey on Thanksgiving yes exactly just like mom used to make and honey ham like the ham you would have at Thanksgiving is yes too slow yeah you got slapped to
him a little bit makes a few good sounds like something else mashed potatoes oh yes you had a big spoon over there Oh cornbread stuffing the rice it's like a wedding Oh what will area almost halfway the guy the last thing on top of your Thanksgiving is spinach I didn't know what to put okay I wanted something green we're going into like an Italian sandwich territory salami pepperoni next yes we have ham again

making

another debut appearance that was I think honey bass different yeah
that's a layer 50 oh that's 15 that's 15 oh we're halfway there yeah yeah I'm pretty tired to you I'll take a break yes yeah all right we're gonna make a drink oh yeah okay so I'm gonna make some layered drinks oh yes this is a 100 layer dip so I thought it could be fun do some like blended stuff so take some frozen mangoes all right time to blend so first there it's mango oh yeah okay what's next we're no more berries next texture hey looks so good oh
that's cool alright that's layer number two last one we're gonna go for a white banana looking there coconut banana it's like almost like ice cream oh wow pretty sure people call that an ice cream that is a three layer drink for you and for me so pretty all right here we go Nancy straws you're scared the mango is amazing pulled in enough everything I'm trying refresh I feel revived alright well we're gonna get back to it 50 more layers to go we're gonna continue
where we left off yes finishing the Italian sandwich suctioned what do we have next three cheese and you explain what these cheese's they're Havarti so we're gonna party with Havarti Colby jack and pepper jack next we'll have a sliced black olives we have a layer of red onions and a layer of white onions onions have layers yes just like our ogres yep universe I love track what are you doing MS whoop okay you're much better than I am basil jalapeno that's not jalapenos
jalapeno spicy stuff no I can't handle spicy for the life 8:2 flaming hot cheetos and they start sweaty no it's not working the diced green Chili's fried stuff oh yes onions in French fries here we go tastes good now we're onto our buffalo chicken dip ah yes so we have Q tea party chips followed by more of the color orange great yes that's the Buffalo it's orange dude that was a bit of a stretch it will taste good after that we got pulled pork yes get in there rotisserie
chickens there's a different type of chicken than the chicken we put in earlier yes it's different history style and now it's blue cheese and celery this is the weight there was no buffalo sauce in this whole orange the orange dude so now we are loaded chili we're gonna start with a Mexican cheese blend Oh in an Italian cheese blend then Swiss and cheddar okay do you have a giant spoon oh there you go it is a lot of chili that's amazing chili has no chill we're trying to
do thin layers yeah we're getting close to the top the math may have may or may not have been a little maybe we got a little gung-ho at the top looks like finish strong I will do the spread I'm spreading for this challenge God my buns can't be stopped they're wonderful so now we are on to the stuff my mom wouldn't buy for me as a kid that looks good together you want to explain that one it's self-explanatory let's just put the Mara not far so what's our first
thing with your fried onion onion rings oh I love pimento yeah veggie cream cheese there was some spinach artichoke dip in there too more dissatisfying it's a big blue all the things you just weren't allowed to have I mean I would want that store but just my mom's like no that's not healthy it's not good for you I mean you're wrong this is marscapone okay so getting really intense with the tips right now I think it's good cream cheese even more more white spread
serious white spreads I think that's enough oh no that's here we go are we done with the white spreads that's good white spread I'm tapped we are next onto the bruschetta spread okay so did you know you weren't allowed to have four shut up no chives I love chives oh that's pretty now blue tortilla chips nice big corner there what it's these are fried onion yeah they're different they're not like the chip they're actual onion actual fried onions or last all
right it's baked potato section what do we got right now let's change up the color a little let's do the bacon oh this all needs to call scallions eggs sure hey no salad okay good old-fashioned American orange cheese unnatural beautiful and then not the yellow one but the white one too and then we're gonna put in some nacho cheese yep that's pretty cool all right it's like soaking into I know the cheese is like soaking in okay so I have our last ingredients
everybody's probably wondering by now like where is the block don't worry we have it under control with classic where we have tortilla chips one is a ranch flavored nicely done maybe we should have crushed Oh a bit that's good hold it just like soaks up the keys that's great sour cream sour cream oh boy here we go again with the white yeah it's a lot of weight at the top it's okay all right peak oh heck yeah what the Supreme Champion the one we all came here there you go
yeah four she's beauty and she's grace Wow we'd actually like filled up great level how did this happen I don't know how did you do this good you're a magician your expedition put that on really didn't it okay finishing touches or just add some cheddar that doesn't count this wasn't counted so it's still nice a little garnish garnish and the final touch layer 100 parsley 100 whoa that is it 100 layer dip beautiful I'm gonna go make some giant chips to be
with this oh yeah our giant we call Shrek yep Shrek see you back in here with some giant chips so this it's a giant flour tortilla the ones used like roll burritos and they like cut them into a like triangle and then just spray with some oil love and bake it until it's crispy but I ain't that oh this is just a shovel okay okay cool yeah you can try to dip a chip into it I think it'll probably break you can try and if it breaks I'll bail you out with the with the shovel
that's what this is here for I'm like nervous the guest of honor please as you will oh oh yep there you go where did it go oh the little indents oh I felt that yeah there you go whoa all right I'll put it place it on your chip here's you have a fork I've got I just yep okay we're gonna put it down this is like a full plate of nachos you know one scoop I see some corn nuts oh yeah well you can remember the one we went through all all right well I think this is a
two-hander Cheers every time you bite into it it's different Oh past even my wildest dreams I don't like an entire egg this is the joy of the one like a treasure trove I keep eating and you keep discovering you're thinking the treasure is the friends we've made along the way can you finish this no well going through a lot of food today yeah we did don't want it to go to waste I have hundreds of employees really hungry thank you for joining us thank you yeah great co-host made
this possible thank you Shrek we'll see you guys next time and we're gonna feed a lot of hungry people peace out guys bye there are 110 pepperoni slices on this pizza Oh workout welcome back to

making

a big the show where I make giant food for my friends and special guests today I've invited in Hannah Williams she's one of our earliest

tasty

producers and makes really fun and awesome videos with her family on mom in progress let's go meet her and see what she wants to eat
today how's it going good how are you good for the people that don't know you what do you do we better no I'm just kidding I do a show on BuzzFeed called mom in progress it stars my family it's like a family vlogging show a lot of it is giving the kids a little bit of control and just seeing what happens like I let the kids Mule plan our week which I feel like in hindsight I should not have given them seven full days it was just junk but I was very proud that we completed it and
I stuck to my word sounds like you guys do a lot of stuff around food I'd love to make a giant food for you today is there anything that you have in mind that you'd like me to make it from you how would you feel about doing something for the kids oh yeah that's awesome yeah I know for a fact that if they were to be presented with a giant pizza their hats would probably explode okay so I've made a giant pizza episode it wasn't a whole pizza it was a three-foot slice and to be
honest like I don't think it was as big as I could have liked I was like kind of proud of it but I think that there are ways that we can make the pizza a lot bigger than the video that I've made so bigger than three feet I don't know how you're gonna pin it in an oven we might have to go find another oven if you maybe want to ask Wyatt and Jackson what their favorite toppings are I want to customize it so they get like the pizza of their dreams all right let's do it break for
the kids so we are at this place called Big Momma's in Papa's pizzeria they make this giant 54 inch pizza they've got this huge oven and I think they're a great fit to make this giant piece of her white and Jackson I spoke with the owner his name's Tito super cool and he agreed to let me come in try and make the giant Pisa with him I'm very excited to make this so let's go check how's it going Tico good good view for the apron and the shirt it looks really cool
tell me about the pizza we're gonna make today so what we got here is the giant Sicilian is 54 by 54 inches weighs about 50 pounds so you got 40 pounds of dough about 5 pounds of cheese 5 pounds of sauce it's actually the Guinness Book of Records for the largest deliverable pizza really Wow what is this this is the scream that the pizza is gonna go on I was like that the pan yeah exactly at home my pan is like this isn't this way what's the first thing that we got the first thing
we got to make the dough okay so let's go over here let's go going so I see a very large mixer what do we do how do we make this one out so we got to get the flour okay so open this bag up and I see that this has your guyses pizzeria on yeah custom blend this is custom okay it's a secret flour play so we're gonna pour this in okay you know how to tell me at least some of the greens in here no I mean there's your difficult yeast flour and sugar okay and a few other low
ingredients special something yeah something special I like that oh this is heavy dump that in there Wow don't delegate perfect football now we got to get the bucket of ice and water ice some water okay why do you use ice to keep it fresh you gotta make sure it's the right amount to get a right to the lion second amount yeah and we're gonna add some water to it this is probably another one 25 30 pounds of water but yeah ice is a workout to make this pizza is not easy got really good
in you want to dump it in there I gotta do some work I don't want all right Wow that's a fact just expect amount wow that's crazy diners press Start yeah thank you this will take about 25 to 30 minutes okay yeah cuz the ice - yeah that's really cool I worked eco alright now we got the dough it's ready to go okay this is where we open the pizza so you want to get some flour on it so there's a stick some on the table so it doesn't get stuck oh okay so I can try it yeah
oh sorry don't worry oh god I'm so sorry alright so now we're gonna bring the dough all right well how many pounds our dough is that this is 40 pounds 40 pounds of dough Wow ready yeah nice and what do you mean by opening the dough so we're gonna have to slowly start pushing it to get it closer to the size of the pizza so you want to just push like that kind of like massaging it are you good at giving massages no but I love receiving are you trying to go from inside out where do
you start yeah you wanna yeah nope great alright so what we're gonna do get our hands down under yeah like this pretty much okay hold it like this okay we're gonna take it over onto that's right so what you can do if you get it to one edge okay you wanna wrap it wrap it around yeah okay stretch it this way oh yeah from the side sides yeah stretch it more like that it's perfect yeah that's pretty stretched out right yes looking good ready I was okay here yeah perfect oh wow
perfect he said perfect thank you all right what is the next step next thing we gotta poke holes in it whoa what does that mean this is like a torture device okay what is the process like so you just gotta roll up and down so I try it looks like grant Packers perfect perfect all right now we got the pizza sauce okay Oh interesting so I would usually think that a pizza this big would need a lot but I guess you found the right balance of songs across okay so what we're gonna do about this
we're gonna spread it throughout the dough and then we'll just spread it out and the gloves on okay cool you want to put some I can try start with the edges okay then we'll work our way in oh boy there you go oh is that okay yeah there's no right or wrong you just want to get it around there's no straight on I like Willis guy we got our gloves what I wanna do is just spread it out nice and nice and evenly kind of like this axe right just gotta leave a little crust there okay
got it this is the focus of the pump right your hands all in there kinda feels like when you know finger paint that's like yeah exactly how do you guys develop this pizza it started with the Big Mama pizza which is a 28-inch uh-huh and then we went okay we gotta do something more unique then we noticed that the size of the oven is about 55 inches so we're I can't let's see how far we can push this button were you we're just bored what now you're like oh he was the biggest
he's like it's something unique something that kids love it's more easier when you're catering instead of getting like 10 15 different pizzas you just got one huge one this looks perfect yeah why don't we go through most of everything covered all right we're extra is the cheese it's a lot of cheese yeah it's a mixture of mozzarella cheese and provolone cheese Parmesan cheese Wow yes we're gonna do the same thing with the pizza sauce we're gonna grab it
spread it out throughout like this just so we're going all around the edges oh boy here we go perfect I'm all shaky don't worry about it cuz I have to be perfect we're gonna spread it out anyway we'll just grab it in your hands okay yeah we'll grab it just sprinkle it huh and how much cheese is this this is five pounds five pounds of cheese okay the same thing we're kind of spreading it out

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it even is that good yeah how much do you guys get this requested to be
made we do about seven a month I would say it's a lot of work yeah we also have a challenge for this so it's eight people you have two hours to finish it who out the whole thing the whole thing and you get a thousand dollars how many people have finished it we've had a few people do it actually in December the record was for people in 34 minutes I believe the job cavemen were these giants perfect that looks great this is good yep nice all right so what toppings are we doing so the
kids there's this end of a little video what's your favorite food Jackson my history what's ours word cheese pizza Wyatt enough no I saw that so I was maybe thinking because this is a square would it be possible to almost like have four quadrants yeah Oh we'll do a quarter cheese quarter pepper olives that's great perfect all right so we got the ingredients we got the pepperoni olives and the sliced ham yeah which speaking of which sliced hands I remember when I first started
working the restaurant I didn't know how to cut that well okay so I'll cut like really slow so I'll be just you know taking my time

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sure everything is okay and then my boss will come by or cover in just so he thought it was a professional cutter that didn't work of course yeah he was like this Tico's my merry god yeah maybe let start with the pepperoni King is there like a strategy for how to arrange it at least every slice to have two slices I like they're only
for sure and each one is about maybe a quarter inch apart exactly okay I've seen a lot of pizzas were like it starts out far and then toppings become close because the cheese sauce okay that is actually from a lot of the cheese you put too much cheese it starts melting so it moves and so not only are you thinking about how much sauce you put how much she's affects the way the top exact that's that's a big brain level that's 3,000 IQ how many calories do you think this entire
point is over a thousand for sure yeah I think she's alone might be over a thousand so I think I'm a little slow knows don't worry if you don't yeah your look her face started all those that'd be great yeah I think by the time you finished to have home we've done for this layer I'm just gonna make a ring somewhere all this oh yeah make it I like I like the way this guy talks oh he beat me I can't even finish this before he's there four five six seven eight
nine there are 110 pepperoni slices on this pizza naturally at its corner and that's just a quarter the whole thing would have had 440 pepperoni slices what is the next step okay talk to me about how do you bake a 50 pound a 54 inch slice pizza how does that different than a just a normal slice well it takes much longer and instead of just being able to turn it around in the oven we're gonna have to take it completely out turn around and put it back in oh my god we won't grab this
side I'll grab this side let's do so oh wow this is amazing there you go Oh so it like kind of hangs about a hang up the oven technically isn't big enough we could take it out oh yeah look at that it's like a whole field it um pizza like farm of ham here you got a barb of Olives we got the city of pepperoni back there this is really good okay so this cooks for how long oh we're giving it about 15 minutes okay we'll turn it around all right well I'll get to see you
guys in 15 minutes okay so now we're gonna take it out try to cook the other quarter of it you got it Oh made it on this table here is so heavy this way and we'll put this side in I'm up Yeti yeah let's go let's go whoa oh man this is a workout yeah I don't know how you do it oh my god now we're gonna do about another 15 15 15 minutes huh we'll turn into another cool and check it yeah all right well cool all right turn number two yeah looks amazing yeah I
understand what you have to cook it a bit at a time yeah we'll get this side in perfect whoa Oh workout huh to work so I put some oil on the crust uh-huh to keep it yeah Bernie something this large you never know right let's go yeah here we go we're pros now yeah cool 15 minutes we'll be back because box oh nice oh my god okay guys are you saying to here so we're gonna have to take it out and then slide it off ultra directly okay so this is like the toughest part right this
is yeah all right I won't tell you that's got there's got this last one this is slowly out again yeah you got it yeah so we're gonna just tilt it a little bit until we get the edge some room we can grab on from the edge okay that's a good job nice work that was that was crazy let's go inside Wow so we delivered this on top of our smart car got a custom-made layup like when you're going on a ski trip and you're like wrapping the back yeah you only do that out
let's do it all right I got it let's go feel like I'm in a Mario Party in end up in shoulder press all right nice yep okay well no jump today yeah no don't eat it goes in jail okay driving this back to the BuzzFeed headquarters not at all right school I will meet you there sounds good all right you're welcome all righty oh nice we're back at BuzzFeed Thank You Tico for driving it all the way over I'm very excited to have the kids try it out thank you had fun thank you
for letting in their kitchen thank you um but yeah I'm very excited no peeking I'm okay cover your eyes on the count of three guys I want you guys to open eyes ready one two three take a look you guys want to see the inside yeah all right I'll take the lid off this is my best day ever yeah you guys guess how many pounds this entire pizzas a hundred millions very close how many people do you think it would take to finish it this is gonna finish this entire piece hey Wyatt would slice
do you want oh you're gonna make me reach all the way over there okay you see why cars can I have a cheese of course you can have change pizza here you go mr. Jackson thank you hold on up next to your face let me see that is longer than your face this is the best pizza you've ever had this is better than new Wow amazing you've got some tomato sauce turn you up well thank you for coming keep up the good work in school okay listen to your mom I love you guys so much I know how much
you love peace well this is it that's that that is it okay sorry I'll do that well this is it that was the

season

finale for a

season

two of tasties

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a big I hope you guys had as much fun as me thank you for all the support so far your ideas are always appreciated so keep sending them keep them coming we always are

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great and awesome things for awesome people until next time