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 mountain of shrimp, it's crazy if it doesn't work, this is huge, okay, that's like 40 pounds, one, two, three Hi guys, I'm Alvin. and I love

making

giant food we're back with treats

making

you big

season

2 everything is bigger and better than before who will be a big asset it's big I'll probably be a little bigger by the end of the show but I'm really excited to show you the giant food and the special guests we have today for this

season

.

I invited Honey Eggs to a popular bomb book artist on YouTube who is better at making giant meals than someone who is used to eating giant portions. Let's meet her and see what she wants to eat. How are you? Yes, what are you hungry? Well, I'm a big fan of yours and you're a very popular artist on YouTube, where you upload videos of yourself eating huge amounts. of food, what is it called, it is called mukbang and it is derived from the word London, which means to eat and transmission of pungsong and it originated in South Korea.

Why do you think people enjoy watching other people eat? It's interesting to hear other people's life stories while they are eating and sharing their love of food. I really want to cook for you today and I want to make something giant that you will like to eat. Is there a meal you would love me to make today? I would love to see a giant version of a sushi roll, okay that's funny, that's the number one requested food I always get, it's like please make a giant sushi roll, please make a giant sushi roll, You are very good at what you do on your channel.

I have always been very curious. on how to make mcbomb could you teach me how to do it later? If I can make the giant ship for you. Yes, of course, I would love to teach. Well, I'm really excited about it, so I'm going to get to work and do it. See you in a bit, okay, bye, we're going to make a lot of sushi. I want to clarify before we start, this is 100% American sushi, it is not a Japanese machine, you have a lot of rice here, yes, we rinse it and cook sushi rice, we are going to pour this into a very large pot, okay, with a lot of water , let's do it right, that's great, my grandfather used to say that you have to eat every grain of rice on your plate because if not every grain of rice is a hairstyle, he's also bald so I'm not sure why he told me that, so we're going to cover this with a lot of water, this is going to be brought to a boil and then I'm going to cover it.

We simmer it for 20 minutes and we will have a lot of sushi rice after that. Well, it's been about 20 minutes. This rice should already be cooked, so let's take a look and see how it is. That's a lot. rice, okay, I want to fluff this rice, okay, it's a lot harder and a lot hotter than it looks, the steam is hot, guys, be careful, okay, so I'm going to try to get all this rice out of the pot and put it in a bowl, let me see. Okay, that's a bit heavy. I might have to call someone to help me, so I'll go find Ryan, one of our amazing culinary experts.

Alright guys, this is my friend Ryan, he's one of our amazing food experts. You already understood it. Brian is very strong. Why is he doing it? Well, how's your day going? Ryan. You know this is going to be a highlight. Is it giant red? Did you go to the gym yet? No, they think this is my training. I do not need it. Oh thanks. Yes, I appreciate it. Hello. It's like 25 30 pounds of rice, all of this cools down. I'm going to make the sushi vinegar mixture to mix with this rice, so first, when I take a steam bath, I'll be right back, the rice is cooling down.

To make our version of a sushi vinegar mix for our rice, we need to add rice vinegar followed by sugar, salt, and vegetable oil, so there's a lot of rice and a lot of weights, and the reason we add vegetable oil is to help. Hopefully it won't stick too much because I think you'll be adding a lot of pressure on the rice, it could cause the granules to burst, and it could cause everything to clump together too much. Okay, this is the cold rice, this vinegar mixture. It's hot, it's ready, we're going to put it in the rice so it absorbs better than if it were cold, oh I shouldn't have done that on the rice, don't do this if you're about to go on a date.

We then have a small paddle to mix this rice, so the goal is to cover as many grains of rice as possible. Ideally, each grain of rice should be coated with the vinegar mixture, but that's a lot of rice. I'm not an expert on this, so I think this is pretty much it. I did my best and my arms might fall off afterwards so we'll call it. Do you want to try it? Oh, actually, I've never made a sushi roll before. I want to practice making a regular tissue paper because I don't want to ruin the big one, so we have our sushi mat.

The saran wrap will help make sure it comes off the roll easily. We're going to take nori, which is seaweed, the shiny side stays down because the shiny side is what's going to be on the outside of the roll some sushi rice, this is a lot of fun, actually, so we're going to use our toppings, so we're going to go down. with a piece of cucumber over here followed by some cream cheese and then on top of it a smoked salmon that looks pretty good for fillings, so what we want to do when rolling it is use the mat as a guide to roll it without having to. stick your hand in really good, it looks pretty good, it's actually a clean stroke, so it's actually not that bad Alvin, I want to take a picture of it, this is my first sushi roll, I think I'm ready and let's go. make the big one, so Greetings, we have a giant sushi man.

This is an invention made by our culinary team that really helped me because I asked them for a bamboo curtain. We couldn't find a bamboo curtain to roll up the sushi, so they sewed it up. six regular sushi mats, you know, too big for this one, don't get stuck to yourself, don't you dare get stuck to yourself. I'm thinking we can make like a giant square. This whole thing measures 18 inches. I want some space. the side so minus an inch on sizes even seven and a half. I'm just going to do it, hold one good, great and then we'll try to seal the edges of the nori with water so that it's like dumplings, where if you add water to this side, it's going to get sticky and hopefully it'll stick together, make this boom, okay, so we have kind of a square, let's start rolling, okay, you're just going to press it down and flatten it, okay, this is ready for the toppings, let me continue.

Let me see how these cucumbers start here, time for cream cheese, this time you have bigger blocks, they are huge, you could probably make a cheesecake with one of these, hopefully it won't fall apart now for the smoked salmon. It's like a couple of pounds trying to keep this pile together here, we're going to be big and we're not going home. Wow, okay, that's a lot of things. I may have overfilled them, but we're going to try to roll it, okay, this is the value. -Part of the transfer. I'm having flashbacks of the 100 egg omelette I made and we're going to try to get this car rolling, doing a lot of things so you can get on.

I'm going to need it, put it in and hold it tight now. and keep it tight I have to keep the taste so it doesn't fall out well let's do it for now it's like giving this guy like a little massage I think it's a bummer we get it ooh whoa this is huge like the size of a baby I'll call you Herbert hey Herbert, you are a fat baby, we will wrap Herbert and his blanket and throw them in the refrigerator until it gets cold, hard and ready to be cut, sleep tight, Herbert, cool down.

This is roll number two because it is an inverted roll, which means the rice is going to go down first. It's a lot of rice. My strategy is to make things harder on the bottom, so we're going to go in with the cucumber first and then top it with crab. This is an imitation crab meat. I heard it's some kind of fish mixture, but I was fooled. Let's go with avocado. This is also a little scary because there is no nori on the bottom. It's just the rice and there's a lot of stuff in it, wow, that was close, okay, Alvin, don't do that again, pick it up from the bottom and then slowly, slowly, no, come on, why is a problem child going to press it down? down and bring it back?

Shum. blues boss I'm your father, I'll call you Theodore, he's the cleverest of the three chipmunks. I'm going to finish garnishing it with a little sesame because I think it's a nice touch. Theodore has already finished moving on to reel number three. We have shrimp, avocado and cucumber, so I can't do it. I feel like I'm getting faster as I go, so that's a good sign. I really like shrimp as it tastes like almost good shrimp, okay yeah. actually I look a little precarious I want to stop right there this is the shrimp Mountain rise four trips I put on too much ice oh wait that's crumbling the shrimp mountains there's an avalanche okay cool okay okay let's touch each other oh oh yeah look Also, that's cool, if you've been to restaurants, there are rules that they have these patterns on the top when they have these different names, apparently there's a roll called a caterpillar roll because there are avocados fanned out and I really want to try. that to see if I can do it, I probably won't do it right, it's like I want to see if we can put that in there, okay, there's a lot of avocado put in so that it has the shape of the roll you have to take this top part and then press it hard towards below you need it to almost join the rice, okay, this is the one with shrimp.

I love it, it's my favorite. I'll name this one after my dad. 'cause he's cool, so he'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 have cucumbers, cream cheese, next time, Carmy, that's pretty good, another roll that is quite popular. in restaurants they have salmon on top, I really can't buy sushi-grade salmon in such a large quantity. Unfortunately, Costco didn't have it, so we're going with smoked salmon, perfect, it's like these things were designed for giant rolls. made by an asian guy who doesn't know how to make sushi oh yeah, okay, that was cool.

Wow, look, that's exactly what you see in restaurants when they make the salmon roll. I have to give this guy a very handsome name. up 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, let's unroll it. Herbert, you've been sleeping for a while. Wow. Look at that, that's great, let's put this on, come on, Brad Pitt. I've seen videos where they cut the rolls with things on top and cut them into the saran wrap to make it easier to hold the top together, check that out.

That's so sick so this is roll number three problem child avocado okay I can never get enough of these cross sections and I have to lie look at all those shrimp each one of these has like a little bit like a green comb like a double comb air toss, okay, I've got one more turn, this boat is at full capacity, we're going to capsize if we keep going, so I'm going to cut it up and then leave it on a nice little rectangular plate. Okay, so I cut the last one, it's very well plated because it doesn't fit in this one.

Okay, it's like 40, it's like 40 pounds and the last finishing touches just a little bit of pickled ginger, cleanse your palate with a little bit of wasabi. Okay, this is almost done, it looks really cool. I'm really happy with the way it turned out and I'm excited for Honey to eat it so I'm going to go get her. Well, welcome back, yes, yes, sushi. it's in front of you so in three one two three it's your sushi this is a normal sushi roll to scale this is actually the first sushi roll I've ever made there's a little bit of spicy mayonnaise and a little bit of soy sauce for dipping and learn how to do McClung properly so let's sit down some chairs and you're going to show me okay honey we're in a different kind 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 everything to our viewers so we have it set up around us so I don't have an intro it says hello my bees it's your girl Kenny so you're going to go, it's your boy. oh hello my bees, it's your girl honey, it's your boy Alvin and today we are going to eat 40 pounds of Celeste sushi rolls again because they are so hungry you have an introduction my introduction is like it's Alvin, I like the food giant first buy a bag but you guys eat first and for me I make this thing called a honey bite which is like the biggest bite you can take okay so let's try that and the three county bite.

I'm also going to drizzle some spicy mayonnaise from my sushi roll and then I'm going to drizzle drizzle drizzle drizzle drizzle drizzle drizzle drizzle drizzle oh and I have the most sauce on my food that's a lot of sauce this is like one of the craziest things that I've eaten I think you're the last bite too Yeah, well, we'll probably keep them eating for the next one. How long would it take you to finish this? Maybe between 40 minutes and an hour, it'sjoke. Thanks for teaching me how to look funny properly. Thank you very much to all. by watching I hope you enjoyed this video if you did, don't hit the subscribe button if you haven't already and to become a honey bee and I'll see you in my next video.

Am I getting so tired? funny, oh this is cool, this is worth about 40 pounds of stuff, there are 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 doing it big, this is the show where I make food giant for my friends and special guests today. I have invited Kalin Ali, you may have seen the vile reactions of him to release really amazing food videos and I am very excited because I always wanted to see how he would react if I cook for him, so let's meet him, well hello.

Hello what's up? Are you a big fan? Oh well, thank you very much. I know a lot of people probably know what you're famous for, but in case some people don't, what do you do? Basically, my main job is me. React to food videos How did you get into this? Where did it all start? I was on my way to work and I was like Lena, my BAE and I was passing by and a

tasty

video actually came up and it was a bummer. pan and I thought, oh, I should make a video about this and I put in the press log from my phone and a true story.

I definitely learned a lot from watching you react to other people's videos. I've definitely been more cautious with the shape. I approach the things I make and I would love to cook for you today and make you something really giant. What kind of foods do you like? I like a lot of foods that I love. I also love Italian. Okay, yes, are there any? dishes you think you might like to ask me to make, I mean wide open spaghetti Oh, like spaghetti meatballs are just spaghetti, spaghetti meatballs, okay, that means a meeting like giant spaghetti and giant meatballs .

In fact, a lot of people liked me. get mad about that I like sugar in my spaghetti Oh, interesting, I like my spaghetti to be sweet I want to start working on food, but I might call you again because I'd love to see you react in real time to some of the things nearby at the end because that's where all the food comes together, so I'm going to get to work and then I'll call you to see some reactions later, okay, we're going to make some giant ones, we're going to get giant spaghetti meatballs. meatballs and spaghetti first, so we're going to start with fresh pasta, we're going to add eight cups of flour and a little bit of salt and then we're going to mix this with a fork to evenly incorporate the salt with the flour, that's eight cups of flour, it's actually one quarter of the total batch because if you do it all at once it's going to be crazy, so the amount of dough we're making here seems like a lot and that's only a quarter. of everything so it's very good so once the flour and salt are mixed together you're going to want to do a little bit like you do after you get the well we're going to go in with the eggs this is a dozen eggs.

There are twelve of them and we have some water to help this come together as well. You don't really want to mix everything you want. Beat all this, all these eggs and water and get a good mixture first. so that it incorporates more evenly, which is why we prepare the entire batch of pasta well for the Kalin Giants. For the meatballs, you will need 32 cups of flour and 48 eggs, aka a lot of stuff, it's like a yellow swirl, am I getting that tired already? It doesn't all need to come together in the bowl, it just needs to get to a consistency where you can throw it in and I also want to stop doing this, so let's throw this in and continue kneading.

That goal is to turn it into a workable mass, yes this is its own unique exercise, if you make pasta from scratch every day, we will be really hooked like an arm and then the cool thing is that this will also be your shoe, so you can do this, it's been about ten minutes and I think the reason you have to do it for so long is because it's a pretty big portion of dough, it really worked, the gluten you have to get all the liquid out of the egg. the fat and egg really combine with the flour, but it looks pretty good now this one says it looks cold, it's been about an hour.

I have made a total of four giant pasta dough balls and they have all been sitting at room temperature for at least thirty minutes this is the one I made most recently her name is Gertrude and we are going to cut Gertrude into 16 pieces to pass through this pasta machine go straight down the middle oh yeah eight look at those sixteen not even pasta triangles and we're going to give this a kind of rectangular shape. Some flour. I want to turn on our pasta machine right now. It is on the thickest setting. This is a unique setup and since it is on a stand mixer, the stand mixer is going to do a lot of the work for me, which is good enough to do it myself, the stand mixer is also on the stand mixer setting. lower power, so it's not just like throwing pasta everywhere.

Let's do that a couple of times so he can? make it a little thinner, it's so nice to have someone else roll it out for me. I just hold it, pet it and let it go, so it looks pretty good, it's gotten a lot longer than we started at this point. We're going to go to the second configuration because if you go from one to three too quickly, there's going to be a bottleneck here and there's going to be a big traffic jam and nobody's going to get it right. We are all angry, they are like swan lake.

I'll be playing right now, okay, I'm missing 15 pieces of worker Trude, so now that they're rolled into these long sheets, I want to cut them into very wide, big noodles. I have a really cool toy. This is a pasta bike like some kind of accordion, it'll almost be like an old school torture device, oh it's so cool we have essentially really really good pasta noodles like that, this is a noodle that's like 2 feet long, that's amazing, you have pressure, even pressure until the end, nice. I think that's why they call it a pasta bite. It literally feels like you're riding a bike through a pasta field.

It's a kind of dream. This is Gertrude, now reborn into a flower almost like Picasso's painting, but this is just one of the four. dough babies I have to get there, so I'm going to put this back and I'm going to ride my bike for an hour or so, so I have to make a giant meatball. I'm not really sure how if you just make a ball that big and bake it, it will flatten out in the oven and I really want a nice spherical shape so I'll try to look for Giants, you, your ball, yeah, they're all like spherical moles bowls of big cocktail balls like 3 inches 4 inches No, that's not good, okay, okay, apparently there are cake pans that are like hemispheres that they apparently use for those dome shaped cakes that say sports cake pans. assuming it's like those pies where it's like a football and a basketball, a big one, that's how they make them and I think if I can get two of them I could potentially put meats in it and I like a big sandwich and then bacon , oh, there's like There's a specialty bakery a couple of miles away.

I put my eggs in one basket and hope they have them, so I'm going to go shopping and look for those bolts. I found them in the store. Are good. large hemisphere molds I told the guy I was going to make dumplings and he said yeah we use them for cakes and I said hey Meghan King put some leaves to fold it around the edge and we used this guy to press it down. a nice little shape, okay, let's try to make things pretty and even listen to me carefully, both containers we have 27 pounds of ground beef and this will make meatballs, we have 48 eggs, we have a lot of parmesan cheese, we have 12 cups of bread. crumbs fun facts every four slices of bread is 1 cup of breadcrumbs, so we just put it on 48 slices of bread and with the amount of eggs we just put here plus the amount we used in the pasta, this is about 100 eggs 2 onions Italian seasoning salt garlic powder and pepper this is what it's all about, I'm going to say, 40 pounds of things that are in nature, there are so many different textures here, I don't really want to talk about it, an average meatball weighs about 1 ounce, so 27 pounds of ground beef is equal to 400 and 32 ounces of beef, so these 4 meatballs will be the size of 432 meatballs like I hit them.

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 clumps or pockets or clumps of any of those individual ingredients. I want to have all this in a homogeneous mass, so we will be here for a long time. We are ready to put the mixture inside those aluminum foil. balls, but first we need to spray those molds because you don't want the mistake that this mixer makes with meatballs and this is a meatball, so I'm going to try to divide this into a quarter and try to compress it.

I want this to sit on top of the edge of the meatball as well because for me it will shrink in the oven and if you cook it and it's underneath it, it will be like dirt and then it will get smaller and we'll be fine before Sargeing the meats. in the quarters, okay, let's do this and we're going to press hard, it's like a meat sandwich that looks like Piranha Plants, that was one. I want to make three more, use the rest of this bad boy here and let's Bake them all for a really long time until they're cooked and pray they keep their sphere shape.

About three hours have passed. The meatballs are almost ready. They seem crazy. There's like four giant Death Star things in there, we're just trying. time it so that when the meatballs come out, the noodles come out too, so let's boil the noodles we have, but the first thing we have to do is obviously salt the pasta water, so go here, it's really hot, we're going to go in with these noodles, come in here, okay, since it's fresh pasta, it cooks really quickly, but these are thicker noodles, so we're going to cook them for about four or five minutes, hopefully we'll have some delicious, bouncy ones. al dente thick pasta noodles okay so these are pretty much done big spatulas big spider we got whoa that's pretty awesome okay they go here when I throw a little bit of oil on them so they don't stick and then just to try mmm, we are. really good, it's a great first batch, let's make a second one here.

I think it's keeping the water in a vortex while the noodles go in so they don't stick. The second batch is ready, it is coming out well. and stretchy and stretchy, hit it with a little oil like Gordon Ramsay olive oil in perfect condition, please don't be mad Gordon mmm, I'm going to cook like 20 more, a little bigger though, okay, great, welcome to the bag, Kayla, thank you. I'm making you excited. You're hungry. I'm very hungry. What do you think of all these things? we have something good so I realized those aren't spaghetti noodles those aren't those what they're called pin started peeing on it let's start with the P Papa de León something like that hey I think that kind of stuff 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 cut them really long with the power I'm going to start by leaving the pasta noodles, okay?

Now where will you have to go? The pants, brother. I don't know, our department bought them at the hardware store. They may or may not be pants, now that you bought them, see these? in the water, I'm taking advantage of the water, okay, because the braggarts will throw it in the water and the noodles and the noodles that hit you, how many eggs do you think it took to make this, this batch of pasta, you know what I never I've done? fresh pasta before so I'm a guest I'm going to say 15 48 48 eggs a lot of chickens uh oh yeah I was busy how long have you been cooking I've been cooking since I was in high school did you go to culinary school? no I didn't learn to cook at all you know nein yeah my mom taught me on loudspeaker while I was in China yeah you really should yell at me and tell me what to buy so this is our pasta noodle nest I can tell it's doing . a nice landing zone for the meatballs beautiful, that's impressive, they look planned out, you know, you can put them together and put them in someone's solar system for a science fair project oh wow oh wow wow oh quad well, great color for them, yes, there is a golden good, right, aha, aha.

Wow, it's juicy. Wow, this is crazy. We have the beautiful sauce here for your order. There's a little sugar here. Oh, thank you, so you want to try it, that's perfection. a ladle, they would be the 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, it was like smoke from a volcano, it's hot and Seriously, honey, how many tomatoes do I have? I don't know, I think the whole farm, how do they feel about this amount of sauce? I think it looks great, okay, great, because we're not done yet, we have a garnish, oh, okay, what we're garnishing, we have some cheese. man, now listen when I go to Olive Garden, I'm always a person, you know, when Iloose.

Good job, that's my God, yeah, I was wild, that's like 30 pounds of s. 'more here Wow, I feel exhausted, I think this looks amazing, yes I think the proportions are right, the chocolate is melted, the marshmallows are toasted and I actually really want to eat it, but first we have to go find Quinta , yes, continue, continue, continue. Well Fifth, we have a giant s'mores in front of you, so on the count of three, open your eyes, one, two, three, it's stupid, yeah, they're normal, you know, we'll get out, don't worry , this is worth it. my weight is more this is ridiculous how we also have some big milk for you baby oh my god Danny how should we? oh you are all that thank you well this is what I think chocolate is like your fingers yes ma'am sure sure I don't know how oh it's a lot to handle so the practicality of eating this is not very high as you can see listen, Today you take an exercise class, but instead I'm going to do this, yes, thank you, my mother will help you. screens are bad for you right now we are going to share this with all the employees waiting downstairs thank you for coming on the show thank you for inviting me yes I appreciate it chocolate wave I did it I am very happy with the way it turned out how I I see physically and how I look and how he built it, but it's probably not the most practical thing that your Christmas party brings, if you want to push a lot of guests, I would say yes, thank you for making my dream come true, of course, anytime and thank you. to you for helping me make your dream come true, great job, really, yes, and if you want us to make more giant fruits together, let us know until next time.

Oh wow this is so much fun.you need your whole body to need together we have 96 slices of cheese on the cheese roll let's play with fire welcome back to make big this is the show where I make giant food of my friends and special guests I've always wanted to make a giant grilled cheese, no one has asked me to do it, but I love cheese poles and I've been really inspired by this channel called healthy junk food. They have mastered the art of making these crazy giant meals. I thought it would be fun to invite you. them to see if maybe they'll judge one of my creations, so let's go meet them.

How are they? Thank you for coming just for people who may not know who you are. What do they do? My name is Julia and this is JP. We are JP and Julia and we started healthy junk food in 2013 to try to really get healthier. We started making copycat recipes of contracted Big Macs and Supremes to make a healthier one and then we thought, hey, let's make it bigger. I like the way they think they've made several amazing giant grilled cheese videos, one of the trickiest things about making giant cheese is that you have to get the ultimate cheese, so when you get to that point you might as well ask them to come over. , you know, come and help.

Shake me up because I've never made it before and I really think your experience would help me make that cheese really amazing. I knew I'm good with that, as long as you have soup for me and you can dip it in there. so feel free to hang out and relax. I'm going to go work in the kitchen and from there I'll see you here guys, here for you, room for you, come on, 18 for Alvin, yeah, okay, let's make giants. grilled cheese and the first step in giant grilled cheese is giant bread so we're going to take nine cups of warm water this will help ensure that the yeast is good and activates not too hot it will also kill it oil salt sugar wow . and yeast and I'm just going to mix this until all of the sugar, salt and yeast are dissolved in the water.

These tools are incorporated and begin to grow. Okay, looks pretty good. The next step is ten cups of flour. of flour, but we will do this in batches; this is just half of it, trying to make sure there are no big lumps left. Welcome to ASMR with Alvin, this is about half the flour and we'll add the second half, this is a In total, about 40 cups will help you. Nate will make enough bread for the entire dough. He's fine, so he's joining in. We will dump it on the table and finish kneading. Wow, boy, bank flour.

Wow, LeBron James. Lebron James. Come on, oh, that was a bad idea, we're going to start needing this guy, oh, we're going to need a lot of love for her, this looks like a hunting job, oh, okay, this is the dough, we'll call it my bread baby, and this is enough dough for both slices of bread and the grilled cheese, so we're actually going to divide it in half mmm, that's good, there it goes great, so we have two balls of dough, each one will make one slice of bread for the grilled cheese that you will need. to rest for 30 minutes so I will cover them and wait for them to grow in size we have a lot of time while the bread ferments so we are going to make a tomato soup because you can't have a giant golden cheese without a lot of tomato soup, we will continue with a good amount of olive oil, as Gordon Ramsay likes to say, we're going to add some vegetables, so we've got garlic, we've got celery and onions, oh, it smells really good, so I'm going to add a little salt to taste, pepper and pasta of tomato and this has to be cooked a little.

Can I spread it out and fry it a little? It's very tomato-y, prepare a facial steam bath with tomato, well, let's cook it a little to caramelize, very good, so now I think it's ready to put the liquid ingredients in. Let's go with the crushed tomatoes. We have 8 28-ounce cans of tomatoes. 224 ounces of tomatoes total then 6 quarts of vegetable broth and also some fresh basil. I love this. things, always smell the basil before you hide the food, guys, it doesn't change anything about the food, but it makes you feel better, let's bring this to a boil and I'll see you in a moment, it's been 30 minutes.

It looks amazing, so at this point we have a lot of tomatoes here, that has a lot of acidity, so we want to add a little bit of baking soda, it's basic like a couple of my friends and it will help balance and counteract that acidity from the tomatoes. so it's been simmering for a while, it'll soften up a little bit now let's play with it. This is probably one of my favorite weapons of mass destruction in the kitchen. It is an immersion blender that we are going to blend and puree. all those vegetables that we added earlier some of the crushed tomatoes a little bit of basil this is so good quite good obviously you should add some heavy cream this is not Daiya food but it is incredibly amazing so let's try it with all those beautiful veins just starts to rise to the surface oh that's good well we made three gallons of creamy tomato soup to go with the grilled cheese.

We're going to take this to the back and we're going to continue making our giant grilled cheese so our dough has been fermenting for about an hour these are going to be the size of each slice of bread because it's the biggest pan we can fit in a

tasty

oven come on , it's ringing with your fingertips, spread them at the corners of the tray in this process we are also removing some of the air that had come out of the bacteria farts during the test section, okay, that's one, let's move this to here number two come on wait that's amazing I'll never get tired of that oh oh wow this is this is really.

It's fun to try to get a lot of air out of this cool. Well, this one looks very good. These two are going to ferment for another 30 minutes to make their final rise before putting them in the oven. They have been fermenting for about 30 minutes. They got a little bit bigger it's gotten a lot smoother and shiny and they're basically ready for the oven. We are going to bake two giant slices of bread. We have some pretty impressive slices of bread right now. One thing I think is important about grilled cheese is that it is made with slices of bread, not the ends of the bread, which means both sides are crustless, okay, come in here sir, this is great since both sides need to be trimmed.

I have an idea that I think will make it look like it's trimmed, so we'll use a microplane that will even out the crust of the bread to make some breadcrumbs. Oh, it's working, oh yeah, the strategy worked really well because I think if it did. a knife on both sides I'm not very good at knife skills that could have destroyed the bread and made it look like it couldn't be used at all but it looks pretty cool so I've been working on this for quite a while so yes. this looks pretty good this is our bottom slice it has a little bit of a gap like a little bread well with little walls of bread so the cheese doesn't leak out we have four beautiful and amazing cheeses we have mozzarella American cheddar and Marty so we'll start with cheese cheddar and then we'll go with mozzarella, which is American and a little rich, watch it so it fits perfectly.

I'm going to build a grid here, four types of cheeses, we have 24 rows of cheese, each row has four cheeses, so we have ninety ninety-six slices of cheese in this grilled cheese, okay, so we're going to spread this with butter, a lot of melted butter, a lot of bread, so you need a lot of butter, we're going to put like two sticks of butter in this. boy, it's a lot, but hey, it's going to be great and if you're eating grilled cheese, I don't think you're going to worry too much about that content anyway, okay, so this is the really fun part that we're going to play with fire. it's a cool tool that spreads the flame over a larger area because it's a little difficult to get this bread into a pan that's big enough to toast it so we're going to use fire instead and I like to play with it so that's okay , so I've been here for about 30 minutes just watching this construction cheese smells really good butter bread is browning we're making brown butter basically this looks really good we're getting a really nice crust and we're actually going to take this one guy this is a beautiful display of 96 slices of cheese and we're going to put it in the oven so I'll see you in a moment look at this it looks so amazing it's like a chess board full of cheese.

I'm very excited that this is the case. It held its shape, okay, it's going great, we'll put it back in the oven or about 20 minutes or so, come on and wow, this is a heavy grilled cheese, oh my goodness, okay, this is the ultimate grilled cheese. Baked it has been. in the oven for a total of 45 minutes, the top and bottom are completely hot, it's crispy, it's crunchy, if you can hear, we have these giant bone attractors that we're going to try to use to place this on the board, that's one , come on. Here we go okay, I'm about to cut it, but the thing is, this is a pretty complicated part and I don't want to mess it up, so I'm going to call in the experts.

JP Julia, if you want to come and help me. I'm here to help you all, so thanks, how's it going? Well, that's bigger than ours. Oh, I thought yours is super huge. No, I'm proud. Okay, here we go, oh my God, we're in. Come on Alvin, come on Alvin. You have beautiful hands thank you, you put concealer on them sometimes a nice long stroke to make sure we're even. So the strategy I think we should try to put our hands underneath to try to hold as much as possible along the seam, like This actually, so maybe Julie, if you want to have this area like a little cheese, baby, one who was crazy, he is me, I heard they wanted tomato soup, oh my God, oh yes, mamacita, hurt yourself there.

I'm going to get a Sunnah, excuse me, oh no. oh guys, don't play with the flavor, this is flavor, say, see, you have a small one and a giant one, okay, yeah, I think you have something on your face. Julie can help me, do you want to take it home? -Hey, next time, thanks. It's fun. I was able to make my dream of making a giant grilled cheese come true. Who better than JP and Julia to judge if it was amazing? It seemed like they were pretty impressed with what we were able to do today. It was amazing and here's the thing, if you have any ideas for giant meals you'd like us to do on this show, let me comment, tell us what you want to see, send me a message, we'll read them, but until next time. this is dedicated to Keanu Reeves the 100 layers are literally making it big yeah no that's the name of the show.

I know I got excited. Welcome back to making a great show where I make giant food for my friends and special ones. guests today I haven't invited Kelsey and Peach, that's okay she's done some cool things in Buzzy's multiplayer, you may have seen her 100 babies challenge, it's really crazy and I thought it would be fun to invite her to dream about a giant food challenge we could do. together, so let's 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 babies challenge.

Yes, it's a challenge in The Sims where you have a matriarch. who is like a character and she is supposed to have 100 different children with different fathers, you have to have a different father for each child, she is tired, she is not well, well now we are on our second matriarch, Shar, our first, unfortunately . it happened oh my gosh so you know how you said every parent has to be different that gives me an idea because you know there's something like a 7 layer bath do you see where I'm going with this? What ifokay, that's good work, good work, that was crazy, let's get into it.

Wow, so we deliver this on top of our smart car, we have a custom made tray, like when you go on a ski trip and you're like wrap the back end, yeah, just do it, let's do it right, I got it, let's feel like if I was at a Mario party and I ended up pressing the shoulder, okay, okay, yeah, okay, don't jump today, yeah, no, don't eat, he's going to jail, okay, drive this. Back at BuzzFeed headquarters not quite right school We'll meet you there sounds good okay you're welcome right that's great we're back at BuzzFeed.

Thank you Tico for driving it to the end. I'm very excited to have it. the kids try it thank you you had fun thank you for letting them into their kitchen thank you um but yeah I'm really excited don't look I'm fine cover your eyes on the count of three guys I want them to open their eyes ready one. two three look you want to see the inside yeah okay I'll take the lid off this is the best day of my life yeah you guys guess how many pounds these whole pizzas are a hundred million very close how many people do you think? it would take to finish it this is going to finish this whole piece hey, Wyatt would cut it, will you?

Oh, you're going to make me get there, okay, see why cars? Can I have a cheese, of course, can you have pizza instead? you go mr. Jackson, thank you, wait next to your face, let me see it's longer than your face, this is the best pizza you've ever had, it's better than new. Wow, amazing, you have some tomato sauce. Come up, well, thanks for coming, keep up the good work at school, okay, listen to your mom, I love you so much, I know how much you love peace, well, this is it, that's it, it's okay, I'm sorry, I I will do well, this is, that was the season. finale of a second season of delights making a big one I hope you had as much fun as I did thank you for all the support so far your ideas are always appreciated so keep sending them keep coming we are always doing cool and amazing things for amazing people until next time