I had a candy mad scientist kit as a kid, this was actually part of it! It was called lizzard skin or something but the whole thing was mad scientist themed. You just beought back a happy childhood memory. Thank you!
For those who don't know the name, this candy is called Nerunerunerune ( *¯ ꒳¯*) Edit: Looks like the one in the video is actually Gumitsureta and not Nerunerunerune, there's a slight difference in both. Nerunerunerune is creamy while Gumitsureta is gummy. It's easy to get them mixed up if you only see them in videos and not irl (/ω \ )
Anyways, here is a cookie recipe: Ingredients ~ English - 135g bread flour - 100g plain flour - 2 tsp kosher salt - 1 tsp bicarbonate of soda (also known as baking soda but not the same as baking powder - 225g butter (browned) - 215g dark brown sugar - 100g white or caster suger - 2 tsp vanilla extract - 1 tsp espresso powder - 1 egg + 1 egg yolk - 100g dark chocolate chips (
I've always loved Japanese candy! I remember trying one that looks like that, but in the USA there was only Poppin Cooking. Japan is basically the future
I subscribed and I liked in a comment and look and look in the people that subscribe I'm one of them too and my name is zamzam until it's just Washington Street and I'm a and I'm and I and my and I really want some too thank you and just to look like Washington Street Northeast and I'm in America
man Japan feels like such a amazing place. ive always wanted to go there, its been a dream of mine, and I did get to taste japanese candy for the first time, and it was SOOOOOOOOO GOOOD!!!
Been subscribed since you started yt! Look so much fun! I’m only 12 and dream of becoming a chef. You are one of my icons. I wanna be like you when I grow up !
Hey nick, I don’t want any candy but I just wanted to say that i love all youre videos and I’ve been subscribed for a while now :) Thanks for all of the videos there always amazing
I’m digging this! I must seek this candy. Thank you for introducing this to me, Nick. You are a gentleman, and a scholar…also a really good chef! So.. there’s that. 😁
That’s nice anyways here’s a cheeseburger recipe Form patties - Separate the beef into 4 mounds, or 8 if making double cheeseburgers. Gently roll each mound into a ball (not firmly, we want tender patties not rock hard ones!) then press down into a patty that is slightly wider than the burger bun, to factor in cooking shrinkage. As noted above, I like using buns that are maximum 10 cm / 4″ wide so the patty is proportionally a good size and thickness. If your buns are much larger, I’d recommend using more beef else you’ll end up with wafer-thin patties, or patties that are way smaller than your buns! Tip #1 - Dent your patty in the middle. Thinning the centre of the patty compensates for the tendency of the patty to dome up in the middle as it cooks. It also reduces the overall patty shrinkage during cooking. Doing this means there’s no need to squash the burger to keep it flat and even as it cooks (losing precious juices!) Use your fingers or the back of your hand to press a dent into the centre of the patty. A neat trick I picked up from Bobby Flay many years ago! Photo 3: The dent - Here’s what it looks like. It doesn’t need to be even or deep, just a slight inwards curve, so the patty is shaped a bit like a red blood cell. Tip #2 - Salt JUST before cooking. My second key tip is to only salt the patty just before cooking. If you salt your patty ahead of time and leave it sitting around, the cooked patty ends up much firmer. This is because the salt acts on the meat proteins and changes their chemistry. Go ahead and give it a go, if you want to see it for yourself! I salt mine while the skillet is pre-heating. Cast iron skillet - Preheat oil in a heavy-based cast iron skillet over high heat until it is very, very hot. Why a cast-iron skillet? Because it’s made for high heat fast cooking so we can get a great caramelised dark brown crust without overcooking the inside. This burger patty cooks in 3 minutes flat! Don’t have a cast-iron skillet? You can use a non-stick frying pan but just heat the oil until hot, not smoking. Don’t cook it as aggressively as I do in the recipe video below (ie. very, very hot skillet) or you may damage the non-stick coating. You probably won’t get quite the same colour on the crust but avoid the temptation to cook for longer as you’ll end up with overcooked insides. BBQ/Grilling option - see box below for directions! 3-minute cook - Place 2 or 4 patties in the skillet (depending how many fit) and cook the first side for 1 1/2 minutes, pressing down LIGHTLY with a spatula. Note the emphasis on “lightly”! Nobody likes dense, hard patties where all the juice has been squeezed out during the cooking phase! Flip & cheese - Flip the burgers then immediately top with cheese and cook for another 1 1/2 minutes. Melted! And look at that. A perfectly cooked patty and melted cheese draped over it. A flawless burger!That’s nice anyways here’s a cheeseburger recipe Form patties - Separate the beef into 4 mounds, or 8 if making double cheeseburgers. Gently roll each mound into a ball (not firmly, we want tender patties not rock hard ones!) then press down into a patty that is slightly wider than the burger bun, to factor in cooking shrinkage. As noted above, I like using buns that are maximum 10 cm / 4″ wide so the patty is proportionally a good size and thickness. If your buns are much larger, I’d recommend using more beef else you’ll end up with wafer-thin patties, or patties that are way smaller than your buns! Tip #1 - Dent your patty in the middle. Thinning the centre of the patty compensates for the tendency of the patty to dome up in the middle as it cooks. It also reduces the overall patty shrinkage during cooking. Doing this means there’s no need to squash the burger to keep it flat and even as it cooks (losing precious juices!) Use your fingers or the back of your hand to press a dent into the centre of the patty. A neat trick I picked up from Bobby Flay many years ago! Photo 3: The dent - Here’s what it looks like. It doesn’t need to be even or deep, just a slight inwards curve, so the patty is shaped a bit like a red blood cell. Tip #2 - Salt JUST before cooking. My second key tip is to only salt the patty just before cooking. If you salt your patty ahead of time and leave it sitting around, the cooked patty ends up much firmer. This is because the salt acts on the meat proteins and changes their chemistry. Go ahead and give it a go, if you want to see it for yourself! I salt mine while the skillet is pre-heating. Cast iron skillet - Preheat oil in a heavy-based cast iron skillet over high heat until it is very, very hot. Why a cast-iron skillet? Because it’s made for high heat fast cooking so we can get a great caramelised dark brown crust without overcooking the inside. This burger patty cooks in 3 minutes flat! Don’t have a cast-iron skillet? You can use a non-stick frying pan but just heat the oil until hot, not smoking. Don’t cook it as aggressively as I do in the recipe video below (ie. very, very hot skillet) or you may damage the non-stick coating. You probably won’t get quite the same colour on the crust but avoid the temptation to cook for longer as you’ll end up with overcooked insides. BBQ/Grilling option - see box below for directions! 3-minute cook - Place 2 or 4 patties in the skillet (depending how many fit) and cook the first side for 1 1/2 minutes, pressing down LIGHTLY with a spatula. Note the emphasis on “lightly”! Nobody likes dense, hard patties where all the juice has been squeezed out during the cooking phase! Flip & cheese - Flip the burgers then immediately top with cheese and cook for another 1 1/2 minutes. Melted! And look at that. A perfectly cooked patty and melted cheese draped over it. A flawless burger!
I have been subbed to you for 2 years and I love to cook as well and I cook with my mom everyday I don’t have your cookbook yet but I am hoping I will get it soon😊❤
Subscribe + comment your IG below. I'll reach out and send you some of this candy!
@bartdoesart9 :)
Yes sir
1h gang
👇🏻(not forcing)
3rd!
@jazaydee218
This candy is literally a science experiment
*don’t read my name,,* 🌛-
@@DontReadMyProfilePicture_i ain't getting Rick rolled this time 😂🫵🏻
So, how many people do you have in your basement writing comments for you and also how much are they paid and are they fed well?
@@DontReadMyProfilePicture_your gaijin basement guy but a spammer version
@@DontReadMyProfilePicture_ok
1900s: "we are going to have flying cars in 2024!"
2024: *Japanese gummy candy*
Helicopter are flying cars
This comment makes no sense
The candy wasn’t made in 2024
@@finn-ex6cn I never said it was.
is there a problem with presenting sweets?
rare footage of nick not starting with a knife throw
Subscribe for more magic!
First comment om comment😂😂😂
Second ILY Nick!
Third 🔥
I subscribed
4th i love your vids
“Yo whatcha wanna eat today?”
Him: “Slime.”
I love your vids!!!!❤️💙💜💜❤️❤️❤️💙💜💜💙❤️❤️💙💜💜💙❤️❤️😊
@@janellemack3304he has none 🤦♂️
@@janellemack3304 lol
:3
U filmed this before last night
Omg i love this its so satisfying and i literally binge watch your videos❤❤❤
Bro your videos are amazing. It actually looks good honestly.
I had a candy mad scientist kit as a kid, this was actually part of it! It was called lizzard skin or something but the whole thing was mad scientist themed. You just beought back a happy childhood memory. Thank you!
Dr Dreadful!
Saaame
@@LMvonLebkuchen I had this one too, if I didn't see this video that would have been a memory that never came back
@@LMvonLebkuchenbro yessss literally begged my mom as a child for one of them sets 😭
Yes!! I had the science kit, too! I think it was zombie flesh.
We used to have these in the US in the 90s. It was like a mad science candy making kit.
- What was it called !?
Can I please have to
we still have them at asia markets
Yeah. the thing about japan is that they never really progressed pass the 90s.
I have been to subscribe to you since forever. I love your videos and I have learned so much cooking skills from you. Thank you so much.❤
nick i love your videos, you started my passion for cooking, tysm!!!!
For those who don't know the name, this candy is called Nerunerunerune ( *¯ ꒳¯*)
Edit: Looks like the one in the video is actually Gumitsureta and not Nerunerunerune, there's a slight difference in both. Nerunerunerune is creamy while Gumitsureta is gummy. It's easy to get them mixed up if you only see them in videos and not irl (/ω \ )
thanks!
fun fact, nerunerunerune is actually a very popular snack for kids In Japan
No shit Sherlock @@1dk665
@@louthiatv
ꀍꁅꀎꁅꀍꀍ
❤❤❤❤꒒꒒ꂦ꒦ꏂ
Americans looking for organic chemical free snacks while Japan be like
" Nah homie, imma make my candy a chemical experiment"
Wow that looks amazing nick can you do a lot more unusual candy like this for us to see
Nick you are so good with the videos keep it up man
These actually look so cool.
I want to try it now.
Your videos are amazing. Keep on going. You got this. ❤
I will send you some! What's your IG handle :)
gg
Yooo good job on getting some.
@@NickDiGiovanniGIVE ME THE CANDY PLSSS
@@NickDiGiovanni mines mehreen15576
This candy is a fun science experiment! Childhood memories with mad scientist candy kits.
chicken ima eat you
How you have many subscribers?
@@pastelmaxchannel8469he's literally in every shorts, maybe a bot
Is this CHATGPT?
@@xhopeofficial1735ya mayebe
I love how u make videos about Japanese food 👍
Oh! I remember that candy and watching people make it along with other candy. It was very entertaining to watch!
My husband spent two years in Japan when he was in his early 20's. I would love to give this to him
This is why Japan is like a whole mile ahead of other countries in development.. ( That looks rlly gud xD )
The US had this in the 90’s lol. If anything Japan is behind.
THAT LOOKS SO GOOD OMG (Keep up the good work)
Anyways, here is a cookie recipe:
Ingredients ~ English
- 135g bread flour
- 100g plain flour
- 2 tsp kosher salt
- 1 tsp bicarbonate of soda (also known as baking soda but not the same as baking powder
- 225g butter (browned)
- 215g dark brown sugar
- 100g white or caster suger
- 2 tsp vanilla extract
- 1 tsp espresso powder
- 1 egg + 1 egg yolk
- 100g dark chocolate chips (
Why
@@mrross5633bc he thinks he is cool and stuff like this gets u a ton of likes. Don’t ask me why.
Fair
@@RustyBear know one asked keep ur mouth shut
@@petrugalan1 *no
Nick has tried every food from Japan at this point. 🍱🍣
I just subscribed I deserve one ❤congratulations on getting to 15 mill
I've always loved Japanese candy! I remember trying one that looks like that, but in the USA there was only Poppin Cooking. Japan is basically the future
Dude I used to love watching Japanese RUclipsrs open these up back in 2012 or smth 😭😭
Those look sick
Ima gonna try some day
Btw great video.
I used to watch a lot of videos making these candies. Seeing them again is very nostalgic :')
“Bought some home” bro took the whole stock 💀💀
Hello
are you ticklish
Hi good morning
@@CommentingHorse😅
@@CommentingHorse hi
This candy looks so delicious yet so disgusting at the same time
*I am Melon*
*don’t read my name,,* 🌛
Fr
@@MelonMemiesU AGAIN
@@DontReadMyProfilePicture_dont read my ass
That looks so good and I have been subscribed for 5 years
Cool hope u had fun making it
Nick you’re one of my favorite RUclipsrs whenever I feel sad, I get on my phone and watch your videos they make me feel happy
Hi, I like your videos
Gay
I’ve been subbed for years my guy
Ok bot
Thank you babe
I’m subscribed to you your my favorite channel❤️
Not me waiting for mine 😅
Keep up the amazing work bro
I love you past vids and your newer ones and would love to try this!
Omgg I remember when my brother and I would binge watch your vids whenever we were bored😅 We love your vids so much
please i subscribe you😢
Those snacks are one of those things where people make videos out of these snacks, man it brings me back the nostalgia
@DontReadMyPicture82643 ok
I still subscribed to your channel! :D
That looks so cool!!!!😁
I subscribed this would of been such a lynja colab
Dude is the Bob Ross of cooking
Looks amazing
I’ve never heard of this before it looks awesome and just to let you know I love your channel you always make me smile❤❤❤❤
This candy is really hard to find unless you have Amazon. Then you can order whenever you want
Bro failed at the last second
I looks so cool actually. I love your videos so so much❤❤. I have been subsribed for over 3 years.
That looks so cool by the way I love your videos Nick they’re always so fun and creative
Shorts like this make me want to move to Japan
*I am Melon*
*don’t read my name,,* 🌛
I subscribed and I liked in a comment and look and look in the people that subscribe I'm one of them too and my name is zamzam until it's just Washington Street and I'm a and I'm and I and my and I really want some too thank you and just to look like Washington Street Northeast and I'm in America
U can find one in Nigiya it’s a Japanese store there in places like japan town in California or yeah
I am subscribed. I watch your videos every day.❤
Iwould love to try this but i cant get because its in japan
Your videos are amazing nick❤
👦🏽This Is BOB Every Like He Gets Is
👕 One Year Of Age He Gains
👖
This looks like candied slime but so pretty at the same time 😭💕
Wow That looks amazing!😊
i always wanted to have this . ☹️
love your vides 😁
Japan always has the coolest snacks!
Nick gives off such calm vibes. One of the most wholesome creator on RUclips❤❤
Yeah, he is one of the nicest creators out there.
Edit: Helped with your goal
Hello
@@ubermensch9741 thanks♥️
@@CommentingHorse Hi, how are you doing?
I've always wanted to try that 😃
It looks like the exact definition of never play with your food.. 😅
*I am Melon.*
*don’t read my name,,* 🌛
If someone were to bring this to school he would automatically become the coolest kid.
*I am Melon*
That candy looks so good and satisfying ❤😊
man Japan feels like such a amazing place. ive always wanted to go there, its been a dream of mine, and I did get to taste japanese candy for the first time, and it was SOOOOOOOOO GOOOD!!!
This candy is a waterfall 💀
Hello
Who here wants nick to catch to gordon👇
me!
Let's go😊
Been subscribed since you started yt! Look so much fun! I’m only 12 and dream of becoming a chef. You are one of my icons. I wanna be like you when I grow up !
look so amazing you are very lucky!
This looks so fun!
Hey nick, I don’t want any candy but I just wanted to say that i love all youre videos and I’ve been subscribed for a while now :) Thanks for all of the videos there always amazing
Omg u would love to try one of those I also subscribed
It literally is magic how you do it
Love your content BTW❤
This is super awesome reminds me of something I’d love to of gotten if I’d seen as a kid! Great videos enjoying all the food contents
Keep making videos you’re the best nich
I’ve Been Subbed 😂😂
aww, I wish I had insta. This looks SO good
This looks amazing
I have been a fan for a while keep up the good work and I am subscribe good luck in future vids
I want some! Reminds me of a 90s candy maker kit that was a crazy scientist set for kids. Nostalgia
I have seen so many things about this it looks SO good! I wanna try it so bad! :)
I’m digging this! I must seek this candy. Thank you for introducing this to me, Nick. You are a gentleman, and a scholar…also a really good chef! So.. there’s that. 😁
You can still get these in Hyvee in the US in the candy section
"So i brought some home"
*proceeds to bring a whole army*
Gummy candy sure is the best. The taste is something you will never forget.
That’s nice anyways here’s a cheeseburger recipe Form patties - Separate the beef into 4 mounds, or 8 if making double cheeseburgers. Gently roll each mound into a ball (not firmly, we want tender patties not rock hard ones!) then press down into a patty that is slightly wider than the burger bun, to factor in cooking shrinkage. As noted above, I like using buns that are maximum 10 cm / 4″ wide so the patty is proportionally a good size and thickness. If your buns are much larger, I’d recommend using more beef else you’ll end up with wafer-thin patties, or patties that are way smaller than your buns! Tip #1 - Dent your patty in the middle. Thinning the centre of the patty compensates for the tendency of the patty to dome up in the middle as it cooks. It also reduces the overall patty shrinkage during cooking. Doing this means there’s no need to squash the burger to keep it flat and even as it cooks (losing precious juices!) Use your fingers or the back of your hand to press a dent into the centre of the patty. A neat trick I picked up from Bobby Flay many years ago! Photo 3: The dent - Here’s what it looks like. It doesn’t need to be even or deep, just a slight inwards curve, so the patty is shaped a bit like a red blood cell. Tip #2 - Salt JUST before cooking. My second key tip is to only salt the patty just before cooking. If you salt your patty ahead of time and leave it sitting around, the cooked patty ends up much firmer. This is because the salt acts on the meat proteins and changes their chemistry. Go ahead and give it a go, if you want to see it for yourself! I salt mine while the skillet is pre-heating. Cast iron skillet - Preheat oil in a heavy-based cast iron skillet over high heat until it is very, very hot. Why a cast-iron skillet? Because it’s made for high heat fast cooking so we can get a great caramelised dark brown crust without overcooking the inside. This burger patty cooks in 3 minutes flat! Don’t have a cast-iron skillet? You can use a non-stick frying pan but just heat the oil until hot, not smoking. Don’t cook it as aggressively as I do in the recipe video below (ie. very, very hot skillet) or you may damage the non-stick coating. You probably won’t get quite the same colour on the crust but avoid the temptation to cook for longer as you’ll end up with overcooked insides. BBQ/Grilling option - see box below for directions! 3-minute cook - Place 2 or 4 patties in the skillet (depending how many fit) and cook the first side for 1 1/2 minutes, pressing down LIGHTLY with a spatula. Note the emphasis on “lightly”! Nobody likes dense, hard patties where all the juice has been squeezed out during the cooking phase! Flip & cheese - Flip the burgers then immediately top with cheese and cook for another 1 1/2 minutes. Melted! And look at that. A perfectly cooked patty and melted cheese draped over it. A flawless burger!That’s nice anyways here’s a cheeseburger recipe Form patties - Separate the beef into 4 mounds, or 8 if making double cheeseburgers. Gently roll each mound into a ball (not firmly, we want tender patties not rock hard ones!) then press down into a patty that is slightly wider than the burger bun, to factor in cooking shrinkage. As noted above, I like using buns that are maximum 10 cm / 4″ wide so the patty is proportionally a good size and thickness. If your buns are much larger, I’d recommend using more beef else you’ll end up with wafer-thin patties, or patties that are way smaller than your buns! Tip #1 - Dent your patty in the middle. Thinning the centre of the patty compensates for the tendency of the patty to dome up in the middle as it cooks. It also reduces the overall patty shrinkage during cooking. Doing this means there’s no need to squash the burger to keep it flat and even as it cooks (losing precious juices!) Use your fingers or the back of your hand to press a dent into the centre of the patty. A neat trick I picked up from Bobby Flay many years ago! Photo 3: The dent - Here’s what it looks like. It doesn’t need to be even or deep, just a slight inwards curve, so the patty is shaped a bit like a red blood cell. Tip #2 - Salt JUST before cooking. My second key tip is to only salt the patty just before cooking. If you salt your patty ahead of time and leave it sitting around, the cooked patty ends up much firmer. This is because the salt acts on the meat proteins and changes their chemistry. Go ahead and give it a go, if you want to see it for yourself! I salt mine while the skillet is pre-heating. Cast iron skillet - Preheat oil in a heavy-based cast iron skillet over high heat until it is very, very hot. Why a cast-iron skillet? Because it’s made for high heat fast cooking so we can get a great caramelised dark brown crust without overcooking the inside. This burger patty cooks in 3 minutes flat! Don’t have a cast-iron skillet? You can use a non-stick frying pan but just heat the oil until hot, not smoking. Don’t cook it as aggressively as I do in the recipe video below (ie. very, very hot skillet) or you may damage the non-stick coating. You probably won’t get quite the same colour on the crust but avoid the temptation to cook for longer as you’ll end up with overcooked insides. BBQ/Grilling option - see box below for directions! 3-minute cook - Place 2 or 4 patties in the skillet (depending how many fit) and cook the first side for 1 1/2 minutes, pressing down LIGHTLY with a spatula. Note the emphasis on “lightly”! Nobody likes dense, hard patties where all the juice has been squeezed out during the cooking phase! Flip & cheese - Flip the burgers then immediately top with cheese and cook for another 1 1/2 minutes. Melted! And look at that. A perfectly cooked patty and melted cheese draped over it. A flawless burger!
I have been subbed to you for 2 years and I love to cook as well and I cook with my mom everyday I don’t have your cookbook yet but I am hoping I will get it soon😊❤
This looks so neat! Operation find this online is in full swing, my daughter would lose her mind over this stuff😂
That looks cool. I want to try it 😭😭
I'm subbed :)
1900s : « we’re gonna have flying cars in 2024
2024 : Japanese gummy candies
Gummy candy will always satisfy your appetite. Even when you're on the verge of breaking the weighing scale.
I’m already subscribed!
It looks amazing
Omg I’ve always wanted to try that btw I love your videos so much if you can can I try one pls ❤❤❤ I love your vids so so so much❤❤
I'd think it be pretty good if u used poppin cooking its great! If u already did that then nice! 😊
I want to try this soooo bad it looks so awesome!!
I don’t have an IG but I do want some cans lmao have been subbed on my alt since 2020
"This is *Japanese* slime candy. It's really hard to find, *unless you're in Japan* " well said, Nick
My kids would love these!