Steph's reaction was the textbook definition of "I'm not mad... just disappointed", waiting for her to realise literally made me more giddy than waiting for Christmas. Never change, MatPat.
Hey MatPat. Little feedback: So Trees have a lot of non-sawdust things in them, such as pine cones, leaves, and whatever else trees are made of that don't turn to sawdust. For next year, incorporate various other parts of the tree, such as adding the sweet resin to the icing or topping with pine cone seeds.
Our old trees actually do get eaten! They are collected and brought to the zoos for some animals to munch on - elephants love them for instance! You just need to make sure not to leave any tinsel in the tree.
It is absolutely COMICAL watching Matt's facial expressions as he's trying cookie #3 and Steph just has no idea what's going on, and then as soon as she turns to look at him, he acts like everything completely normal This was super entertaining to watch 😂
It is because of this video that I would say that Rosanna Pansino's baking knowledge combined with Matt's scientific knowledge would make for an excellent Food Theory video. Just saying I think it would be cool.
Seconded! A lot of substitute ingredients aren’t any good unless they’re replaced with the appropriate amount of the new ingredient. Applesauce can replace eggs in baking recipes, but it’s not a 1/1 ratio. It’s why Splenda now brags about being a 1/1 ratio to sugar now, because it used to take a math degree to make anything with Splenda. This collab would be amazing!
Bread gloves don't sound so bad out of context, but Matpat hadn't even made them mittens, just finger-less PowerPuff hands. The video could've as well be called "try to live without fingers". Gauntlets, though, those could be made from bread crust. In theory. Stupid Theory! Thanks for watching
Whenever you substitute a dry ingredient in baking, you need to adjust the wet ingredients. Maybe if you'd added more butter with the higher sawdust quantities, you might actually have a good cookie.
That and doing it by volume instead of weight since sawdust and flour don't weigh the same I think would have really improved the results. I think he could stand to do this experiment again but bring someone who knows their way around baking and the science behind it. I'm sure no matter what it's still too much saw dust to feasibly put into cookies, but I'm curious now how much an experienced baker could sneak in there.
He did mention that it felt substantially drier at higher sawdust proportions so my first suggestion would be to just add a little more water and see if it has any binding properties when a little more moist compared to the dry sand he seemed to have made.
THANK YOU! The entire time I was watching him make the crumblier cookies I just kept thinking “More butter…you need more butter…MATT YOU NEED MORE BUTTER TO MAKE IT LESS CRUMBLY”
@@swordsmanthegamernine7973 I felt the same, except screaming that he's an idiot for trying to do it by weight while actively admitting that is obviously wrong. He never produced anything under 20-30%... With some 80-98% up to sawdust... It's even worse because bakers have been baking wood dust into food for ages... Its why we have the rules around food adulteration. He can literally find endless recipes for adding sawdust to lots of stuff including cookies. It's regularly added to food even today, just look for cellulose, that's sawdust. Even the slightest effort would have shown how stupid this really is.
I was surprised she wasn't more suspicious and less shocked. Especially since he said they all went in at the same time. If I were her 'what's in these cookies' would have een the first words out of my mouth after he told me to put the mic on.
I love that Mat is actually adding sawdust to homemade cookies, when actual laws were made to prevent commercial bakers from using sawdust. You do you Mat.
Those laws were likely put in place to prevent companies from using non-flour fillers to reduce costs, and using any number of loopholes to avoid telling people there product contain sawdust.
There was a mistake in the final calculation. The weight of the tree includes the water in the tree. Evergreens are about 60% water, but sawdust is dried to about 20% water by weight. So you’re looking at about 6000 cookies for a tree.
@@jackedupjunkers1922 There is also the fact that there would be more than a single person per tree, at worst there would be 2 persons per tree. At most it would be a whole family.
@@expnewlight1694 That too. Also if one really wants one could add like 1 or 2 neighbors to "gift" the cookies tooSo getting that number down would be possible. Let alone if you do the occasional bake sale.
This again?! I actually tried eating my Christmas tree last year and I made a spice out of the needles. It actually wasn’t that bad. The bark was impossible to make something out of but I was able to make a raindrop cake (a Japanese dessert) that tasted like Christmas.
If you were wanting to optimize the amount of sawdust for your cookies, I’d say something with ingredients like cinnamon, brown sugar, ginger, molasses- stuff with stronger flavors as well as color to help mask the sawdust.
oooh the molasses is prolly 100% the way to go imo. it will help with the consistency issue the 30% is lacking in and help offset that all natural wood flavor. i dont think anything would help enough to pull off a 40% cookie though.
@@Everlucky_Clover if he would have just added in more liquid ingredients to compensate for the wood absorbing better than flour, he could have gotten at least to 50% if not 75%.
@@JackDanyaKemplin problem is the sawdust becomes even more bad textured with the more absorption that you allow it to do. you pretty much go from a powder to sand sized nuggets. granted it might be a medium sand but the texture is now mealy and very noticeable. this ups the gag and barf factor since none of that water absorption added flavor and even prevents it from absorbing flavor the more you let it absorb water. yes i used water because matpat was also going for cost effectiveness in his video. the only thing that barely adds a cost is tap water. i will add that there IS a way to possibly do this but it involves fully hydrating the sawdust, using something to grind it down, then dry, then re-hydrating it and repeat till your sawdust no longer really absorbs. since that makes the particles too small. but this method may increase the amount of cookies you need to eat. anyways the video was purely ridiculous so it isnt worth trying too hard to make it work >_< molasses still wins since it would easily make the 30% work well enough through flavor and texture manipulation. removing 100-150 cookies (out of 1500) is really signifigant.
Hey matt, so the thing is the sawdust flour your using has basically zero moisture content as its kiln dried while live trees are actually mostly water by weight so. You might wanna re factor that when doing your cookie per day calculation, also if you use wet sawdust jot kiln dried it would make it easier to add more by weight and still not have a crumbly mess. Just an idea for you, still loved the vid
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The real question is: "How long was MatPat sleeping on the couch after secretly feeding his wife sawdust and recording the whole thing to post to the internet?"
For a better cookie yes. But if they did it properly the cookies would use much less sawdust even at the max % and it would take more cookies to eat the whole tree.
@@jarrethoglesbee4596 not really, since te amount keeps increasing, it means the same amount of flour+sawdust (at diferent percentages) will make more dough and therefore more cookies... I think 🤔 if I did the math right....
@@jarrethoglesbee4596 Yes but they would be (theoretically) better cookies. Since the sawdust is absorbing much more moisture than the flour, the way they did it not only you have increasing sawdust per batch, but you also get drier less cohesive cookies. Still, you would probably be able to tell the sawdust is in there since it doesn't disolve when you chew like the rest of the ingredients.
I'm not a professional chef of anything, but might I suggest two alternative Christmas cookies that I think might work better? 1. Shortbread. They only have 3 ingredients: flour, sugar, and butter. A recipe for shortbread is both easier to make and it's easier to adjust for how dry the sawdust is. When it gets too crumbly just add more butter. 2. Gingerbread. You can make spices from the needles and use syrup from the tree sap rather than molasses. I don't know what other adjustments you might need, but it has the potential to use more of the tree than just the cellulose.
you are right about the more butter. He would need to offset the absorption factor with more moisture so as you said, more butter. by doing this i'm sure he could have made the 40% cookies.
@@erikaholterman4144 its just a bot, ignore it and it will go away. anyways, i was also under the impression if the dough is too dry, add more wet ingredients. but im not a baker so i don't really know, its just an observation.
I was curious about one thing. The 5th batch of dough, the one that just fell apart, could he have added more amount of binding agents like eggs and butter to give it more of a stable structure? I felt like if he did, the 50% one could've been made too.
@@philip8498 No because you're wet ingredients (eggs, butter, milk ect) are used as a binding agent which stardust doesn't do, but you could maybe use the resin
*mildly hysterical chuckling from Steph* "Did you bake something?" "I did! I made you some Christmas cookies for-!" *chuckling increases* "Oh, nooooo..."
'War on Christmas - A Measured Response' must be the funniest video i ever saw about the Holidays. It's funny af, so i excuse me if i make this recommendation right here and now my holiday-gift for everyone who reads this comment.
My question is this: You were able to mask the taste of the sawdust in the cookies by adding icing, which is pretty much just more sugar. Is there another ingredient that would allow you to add more sawdust, say up to the 30% mark without compromising flavor? Like molasses or maple cookies?
The entire time i was watching i was thinking he should have made a cookie with a syrup ingredient, it would help keep the cookies together for the higher concentrations of saw dust
I really wish you would talk about pine needle tea. It's genuinely one of my favorite teas out there, and it's really great around the Christmas season. Also, what about instead of eating the wood, you used it to carve things for people? Or use it to make gift platters for people to hold sawdust cookies? Reduces amount of tree turned to cookie by a lot, and it's reusable so it's not getting thrown away. Just some uh... food for thought ;)
Yeah he talked about pine needle tea last year, said it wasn't great. Also the carvings or platters makes sense, that's the logical thing to do to not waste the tree. Unfortunately this is food theory where the question is not how do you do something the most efficient way possible, the real question is how do you do it in the most efficient way possible while challenging God. And bread gloves. Those fit into that scale somewhere.
Have you considered drying the needles like a traditional herb and adding it to a blend of things like rosemary and sage? I think it might make a good spice rub for pork or chicken.
@@phirerising MatPat brew a tea with the needles in last years christmas tree video. He didn't like it. But I like the idea of making a sirup out of it.
You could try using the leaves like an herb or a tea this year! Thinking something along the line of what would be a rosemary cookie or (if you used rosemary) or an herb bread
I'm suprised you didn't go over the history of sawdust in the baking industry especially considering it's still sort of used for low calorie breads and "high" fiber breads in the 80's-90's. It'd be perfect for a video on diet foods!
The look on Steph's face when he told her how much was in the cookie seemed like a tie between utter betrayal and am I sure I chose the right person to spend my life with 🤣 Edit: Over a year later and I'm just now realizing my mistake 😅 oopse haha
Lol "udder" i guess I may be milking this comment just to say that also matpat was wrong about saying a 2008 prius camera looks that bad, as I was in a friends old beater and the oem camera is a lot better than described for the ad lol
I feel as though the experiment would be more successful if the sawdust to flour ratio would have been divided by volume rather than weight seeing as the sawdust weighed so much less than the flour. I'd love to see a revisit. It's plausible to end up with a feasible "dough" with 100% sawdust if done by volume (i.e. 1.5 cups "dry ingredient")
For sure. Also, a page could be taken from gluten free baking. When you’re not using wheat flour and forming gluten to bind things together you need another binder to keep the dough from getting crumbly. A little xanthan gum could go a long way here if he really wanted to make this work.
I work in a bakery and when Matt was just trying to mix sawdust into straight Pillsbury cookie dough, I was weeping. Edit: Omg. Noooooooo MATT! You sub the flour out by *volume* not weight! What are you doing?!??! Those aren't gonna be cookies, those'll be flakes. ;__;
Honestly, I was saying the same. Sub out by volume, as that will be how the flour functions in the dough, then calculate the weight from that, as needed. That's why the texture changed. Honestly, though, with how the cookies came out, they reached the taste issue before the cohesion fell apart, so maybe it didn't matter in the end. Of course, you could add stronger flavors, get the volumetric mix in, cover it in icing and see when it fell apart next.
@@mentaya11 He got insanely lucky because he was making extremely small batches. When you scale up the amounts for normal sized batches it will make a big difference.
In Finland (during hard times years and years ago) we used to use the bark of pine trees to make "Pettu leipä" (Pine tree bread) to replace some of the flour (wheat or rye) because it was pretty scarce during bad years. Matpat probs has heard about or considered this but I'll put it here anyway ^^
I love that this is the only vein of theories where Matt is pretty much completely alone with no one else encouraging or supporting him in any way, and yet... he is just as energetic and determined as any other theory.
Disgusting bots. Also, I think its that effect where if you eat or drink something and you think of it as made the way you like, you'll like it, only if there isnt anything noticeable that changes the taste or texture . Then when you find it's made with something unfavorable, it feels disgusting
Actually, I've got you covered for a second episode about this: Water Roux, evolved from the Scalding Flour which also made it into the east-asian Yudane (flour scalding) and Tangzhong (water roux). This allows for higher hydration rates (more water in the dough), and is also used to make fluffier cookies and breads. You could use this to make the cookies less crumbly with the same percentage of sawdust, by changing what percentage of the flour makes it into a water roux (preferred) or scalded flour. And replacing the wheat flour with rice flour, or replacing (by weight) some of the water and flour with boiled rice, you can make a stickier paste, for both water roux and normal dough. You could even do a quick 2-minutes test with the mixture which you think just barely didn't pass, as well as with a mixture which didn't pass by quite a wide margin, to see how that affects them, to prove to yourself and the rest of the team that it's worth making an episode about this. Plus that it serves as a segway into a video or two about using them in other contexts. For example, you could make water roux with xanthan gum, and use it to make a bread with fine sawdust, including testing the effects of replacing a bit of the flour with rice flour or boiled rice, after an episode in which you show it as a life-hack for fluffier foods made with or from baked wheat. It might be worth boiling the sawdust before, to soften it even more, to make it easier to eat, by allowing it to get saturated with water, by having more water than sawdust. And you can use the sawdust-flavoured water in the dough-making, as well, to lose none of the nutrients. And those will in perfectly with the holidays. Though, at most, you would need to reschedule the already-made episodes, to fit those ones into the holidays period. And also please hydrate the flour and sawfust separately by mixing with water, to get them to the same dryness/wetness, then mix those in the right proportions by weight of both dry sawdust and hydrated/wet sawdust. And maybe put all that data into a table and release it on the internet (both in the video, and in a researh paper made to tie in with the 4th theorist channel which isn't focused on liestreams).
@@azimmeme9994 Well, the term is "water roux", and "roux" is a french term, apparently, and it's spelled without the X, like in "round" without the "nd".
I think the key here is exactly as mat said, the sawdust is so much lighter, so instead of adding in a percentage of sawdust by WEIGHT you need to add it by VOLUME because it's just too much powder to compete with the wet ingredients, yes that leaves you with some messy measurements of sawdust, but the right volume of dry to wet.
16:44 that confused look on matt patt's face when steph said that the 10% cookie is completely fine and the face he made when he actually tried it himself lol
Isn’t the “cellulose powder” that they add to other food products just sawdust? Maybe Mat Pat could eat his entire Christmas tree by incorporating the wood pulp into all kinds of foods for next year.
cellulose powder is just cellulose, or rather microcrystalline cellulose fibres which you get from refining wood pulp (the stuff that makes paper). sawdust on the other hand is just a bi-product of processing wood, like crumbs when eating bread or cookies. it's still "wood", which contains cellulose, but other impurities as well, like water or lignin. and pulverizing sawdust creates that fine, powdery wood flour. in short, wood flour is just wood that underwent a lot of physical change, while cellulose has a lot of processing and refining before it becomes "food grade" stuff for industrial use. fun fact, cellulose is made from long strands of beta-glucose, while starch is alpha-glucose. the main difference is how they are structured, which consequently makes them different substances molecularly and chemically.
The best way to test a single variable is to keep everything else constant. Adding more of other ingredients would throw off the percentage of the cookie that is sawdust, so you may wind up with two batches that, when analyzed, actually have almost the same percentage of sawdust (even though one had more grams put in), but very different ratios of flour to "wet" ingredients.
@@SgtSupaman Yes but not all substitute ingredients scale by weight. Sugar alternatives like swerve are about 1/4 the weight - its 1-to-1 by volume. Sawdust and flour have different properties and treating it as a 1-to-1 by weight alternative and declaring that you cant get away with higher ratios is wrong. More egg, different wood particle size etc are other ways to adapt.
@@SgtSupaman if the thing they are testing is ability to use wood flower the crumbliness of the dough because rhey didnt use enough water is an additional variable.
Honestly, the biggest problem was that he was going by weight instead of volume. If he kept the volume the same, the cookies would probably have turned out far more consistent. Sure, the first few batches would have a lower percentage by weight but he could make batches with more than 30% sawdust by volume to make up for it.
Turns out this was done with cakes during the great depression... so yeah, this was already a thing... I shouldn't be surprised, my mom literally has recipes dating back to then, but it's still weird to hear that my mom critic me about how not only are you doing it wrong as you could add more liquid to make a 100% sawdust batch, but that I should know this.
I was looking for a comment like this, because they used sawdust in a lot of different recipes to make the flour go further, when they couldn't afford it.
that’s what i was thinking! if he cooked with intuition, he couldve added more butter or oil so the sawdust absorbs the liquid and it’s not crumbly, add that with icing and artificial sweeteners and a 50% sawdust cookie seems plausible!
Watching Stephanie eat those cookies not knowing what was in them, and then later being told, was possibly the most entertaining thing I've seen all year. (Sorry!)
As someone who bakes, I was watching this, and when he broke out the pre-made cookie dough, I said nope, need to start from scratch. Then he figured that out but replaced the flour by weight. I thought nope, you need to do the substitution by volume.
Yeah I was thinking it was an odd decision, he even laid out why kt wouldn't work when he said that the sawdust being lighter meant there was a lot more of the powder than the equivalent of flour, and was then surprised that the greater amount of dry ingredients were soaking up the wet ingredients more and making the dough dry
This year Mat, make sure to include a small amount of "long" saw-dust, wood comes with long grains that are decimated entirely at the particle size you selected.
You know, I feel like if the goal is simply to avoid the Christmas tree being waste, there are a lot of better options. In fact we’d always give ours to our goats. The needles act as a natural de-wormer when consumed by them. But then I guess it would work as a good theory episode would it?
People never cease to amaze me when they freak out that there are 5 sticks of butter in that cake or that brownie or whatever. That just tells me they don't make any baked goods from scratch
@@maskrlzxw6823 Are you going to be eating the entirety of that dessert? Most likely not. So even if it took 5 sticks of butter to make it, each serving is only going to have a fraction of that
Imagine buying a Christmas tree and two days later you buy another tree and they ask if you have a big house and they just say no we ate the first tree, like- 🤨..
I think given the extremely different densities of flower and "wood flower" you might need to substitute it by volume, rather than by weight. With the weight substitution, it seems like you ended up with a similar problem to when you tried to replace part of the pre-made cookie dough.
I love how matpat spent actual time, brain power, and effort to figure out how much sawdust you could put in a cookie before someone notices. Like only matpat would hear about sawdust christmas cookies and say "okay bet." And then go all out on it. An icon of figuring out answers to questions people rarely had, i love it
You should run this experiment again but instead of doing % by weight, do % by volume. So for a 50% “cookie” you would use 3/4 C of sawdust. This may help keep the higher percentages to stick together since you aren’t adding a higher quantity of dry ingredients than the recipe calls for. Just a thought. Loved the episode!
it will alter the numbers, and the granularity of the data points will be better, but the end result will likely be similar. changing the metric won't actually change the objective result, as the acceptable amount will still probably be whatever volume 45.6 grams of sawdust to 182.4 grams of flour equals.
@@izzaaay absolutely not no. baking should always take volume into consideration over weight. when binding a wet and dry ingredient, the volume of each item is what creates the consistency. Thats the reason each dough was drier and more crumbly as he added more. not because it was saw dust instead of flower, but because the amount of dry ingredients. Imagine if you will, someone making two batches of cookies. one with sugar and the other with salt. even though the ingredients are vastly different and will severely change the taste of the cookie, the outcome still looks about the same. However if you add a third batch and swapped out the sugar for something lighter like cinnamon or nutmeg or such, the cookies wouldn't even conglomerate into dough, just as we see the powder here. This is why for most ingredient's for recipe's, you use cups or other measuring devises and not scales 99% of the time.
A few notes: 1. You should definitely be replacing flour by volume not by weight 2. I feel like the aroma of an actual Christmas tree would give it away instantly unless you did something with a strong flavor like ginger snaps
'War on Christmas - A Measured Response' must be the funniest video i ever saw about the Holidays. It's funny af, so i excuse me if i make this recommendation right here and now my holiday-gift for everyone who reads this comment.
I’m curious to see how the results would be different if MatPat had swapped out sawdust by volume rather than by weight. I definitely think you would’ve had more passable cookies
The consistency would certainly be more accurate. I would also try a glutenfree recipe because the gluten in wheat flour probably has some influence on the baking. Sawdust - I assume - has no gluten in it and would behave differently.
Pastry chef here. We use weight because it is so much more accurate and consistent. Try it out for yourself. Weigh two or more different cups of flour and notice there is a difference. Or scoop out a cup of flour. Now dump it in a bowl and rescoop that flour. Likely, you won't get the same level cup you started with. It's why professional recipes are written in weight, accuracy and consistency.
@@kathyw7369 it's not the volume of the ingredients, it's how ingredientes behave in a recipe. Sawdust absorbs much more water than flour, resulting in less water available for the rest of the dough. You can't swap sugar with salt either. The volume and weight will be the same, but sugar behaves like a liquid in baked goods, leaving the salt dough drier and crumbly as well. When changing a recipe, you need to understand how ingredientes behave. This is why you can't switch recipes from regular flour to gluten free and have it work out exactly the same
@@erickortiz765 I think her point was that splitting up the combinations to total 1.5 cups instead of 228 grams just would have been a totally different line on a taste/ratio graph
This next Christmas, I recommend turning the sawdust wood into those 'make at home' play-dough recipes, the ones people can back and turn into permanent decorations for their home. Bet Ollie would enjoy that, and that seems like a better use for an old tree then trying to consume it.
Fun fact regarding the 'waste' of christmas trees. They're actually one of the only cash crops (grown to make money, not for the grower to use) that is actually carbon negative! So regrowing them is good for the envirment in a way
I doubt the fuel, equipment, and land usage are offset by the sequestered carbon though. Definitely an industry that would be better off just letting a forest grow in its place and switching to a christmas bonsai
Would have been really interested in seeing it done 'by volume' as well - or at least mix by weight and then measure that by volume. That way the proportions of 'flour' to sugar / butter / etc. would have been more similar across all the cookies, providing a more similar texture (the 50% would probably have even formed a dough too) With the way it was, it wasn't crystal clear that the reason the 40% didn't taste nice was because of the wood added, rather than adding too much 'flour' - i.e. adding that volume of normal flour certainly wouldn't result in a nice cookie either.
As a baker, the ratio is the important part. Within those ratios you can play with a recipe. When the volume of sawdust skews the ratio, you are going to have a very dry cookie.
Tip - when you're blending that much butter, it's best to break it up into pieces (I will usually cut it into 8 pieces according to the number of tablespoons in half a cup), and this will make it easier to blend.
I think a notable thing is that when measuring by weight, the sawdust had a lot more volume, and soaked up the other ingredients more. So to make the cookies better it may make sense to actually decrease the amount of flour/dust somewhat.
Wondering since the first video why he didn't just make the wood into a marinated softer roots platter with the needles baked and adding a little crunch, honestly like I feel like it would be an interesting dish with a Christmas dinner
I feel that because sawdust is dryer than flour, I would want to adjust the wets in the recipe. More water, butter, and sugar. You could probably get more sawdust incorporated that way. And definitely try going by volume and not by weight.
You're right about needing to rebalance the wet ingredients, but I think that weight is still the way to go for measuring. Because the "pine flour" is so finely ground yet still course at small scales it seems to have tons of air trapped in it; once it gets beaten with the other ingredients a lot of that air is getting pulled out. Yes, a fair bit is just getting distributed throughout the dough, but a lot is just getting pulled out into the air.
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 💜 NUDE.YOUNGGIRLS.TODAY/VALENTINA 💜 𝕤𝕖𝕟𝕤𝕚𝕥𝕚𝕧𝕖 𝕔𝕠𝕟𝕥𝕖𝕟𝕥 💜 THREE IN ONE L...❤❤❤... RUclips: THIS IS FINE. THREE IN ONE SOMEONE: SAYS ''HECK''. RUclips: BE GONE Life's story is a short journey so have fun before sleeping forever #Чо #эт #делает #на #2 #месте #в #тренде #однако #я #люблю #таких #рыбаков .#垃圾. Megan: ''Hotter'' Hopi: ''Sweeter'' Joonie: ''Cooler'' Yoongi: ''Butter'' Жизнь, как красивая мелодия, только песни перепутались. Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter" . ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. . !💖🖤❤️#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！ #１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！ #まさかのカメラ切り忘れでやら1かしたのもドキドキでした #垃圾 今後は気をライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもん（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした,. 💖🖤在整個人類歷史上，強者，富人和具有狡猾特質的人捕食部落，氏族，城鎮，城市和鄉村中的弱者，無`'守和貧窮成員。然而，人類的生存意願迫使那sfdsd些被拒絕，被剝奪或摧毀的基本需求的人們找到了一種生活方式，並繼續將其DNA融入不斷發展的人類社會。. 說到食物，不要以為那些被拒絕的人只吃垃圾。相反，他們學會了在被忽視的肉類和蔬菜中尋找營養。他們學會了清潔，切塊，調味和慢燉慢燉的野菜和肉類，在食品``
I love how Stephanie looked absolutely betrayed when she found out she was eating sawdust. Mat, you better get your wife something really nice for Christmas. Edit: holy smokes you guy, I didn't expect expect to so many likes. Thanks.
I would have recommended that you did percentages on the cups you used and not the weight since, I’m assuming that saw dust and flour absorb close to the same amount per cup
I always wonder how a guy who makes a living of kooky RUclips channels got a woman like Stephanie and then I remember that Matpat is actually a reasonably handsome man and I don't know how he ended up in this field lol
I can already hear Steph going "Oh god" after finding out what her darling husband has done with the food without her supervision/acknowledgement and I'm only ~1/4th through the video Update: She has tried the cookies and heard that Matt has cooked. Awaiting the moment of "Gosh darnit" Update #2: She has found out. Did not enjoy finding out literal saw dust was inside of a cookie (go figure, right?)
I’d say the volume could have played a factor. Since the wood flour has a lower density, it requires a higher volume. The higher volume can then absorb more moisture, but since it had the same moisture to absorb, it would be more crumbly.
Wait, so you could have made a gingerbread house that’s also part wood… yet you didn’t. The witch that lives in the woods and lures in children with the promise of sweets is disappointed in you MatPat. You’d literally be making a wooden house. Or why not make a log cake.
when you decide to do your science fair on anything food related. everyone: "Can I eat something that's been on the ground for 5 seconds?" MatPat: "Can I eat my christmas tree?"
Mine hasn't come out of the box for about 20 years. I can't be bothered with the decorations, and I've soured on Christmas in general over the years, anyway.
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 💜 NUDE.YOUNGGIRLS.TODAY/VALENTINA 💜 𝕤𝕖𝕟𝕤𝕚𝕥𝕚𝕧𝕖 𝕔𝕠𝕟𝕥𝕖𝕟𝕥 💜 THREE IN ONE L...❤❤❤... RUclips: THIS IS FINE. THREE IN ONE SOMEONE: SAYS ''HECK''. RUclips: BE GONE Life's story is a short journey so have fun before sleeping forever #Чо #эт #делает #на #2 #месте #в #тренде #однако #я #люблю #таких #рыбаков .#垃圾. Megan: ''Hotter'' Hopi: ''Sweeter'' Joonie: ''Cooler'' Yoongi: ''Butter'' Жизнь, как красивая мелодия, только песни перепутались. Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter" . ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. . !💖🖤❤️#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！ #１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！ #まさかのカメラ切り忘れでやら1かしたのもドキドキでした #垃圾 今後は気をライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもん（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした,. 💖🖤在整個人類歷史上，強者，富人和具有狡猾特質的人捕食部落，氏族，城鎮，城市和鄉村中的弱者，無`'守和貧窮成員。然而，人類的生存意願迫使那sfdsd些被拒絕，被剝奪或摧毀的基本需求的人們找到了一種生活方式，並繼續將其DNA融入不斷發展的人類社會。. 說到食物，不要以為那些被拒絕的人只吃垃圾。相反，他們學會了在被忽視的肉類和蔬菜中尋找營養。他們學會了清潔，切塊，調味和慢燉慢燉的野菜和肉類，在食品``
Using artificial trees actually is worse for the environment than cutting them down! Artificial trees produce the same emissions of using natural trees for ~20 years.... so in the end, you’re still being environmentally friendly :)
pine wood contains resin which imparts a nasty taste to food and can cause major intestinal distress (all resinous trees do). so while safe and easy to use while camping preparing marshmallows/hot dogs/cast-iron cooking, it is absolutely terrible as a grill/smoke wood. also pine resin and chips are used as tinder because (once dried) pine is pretty much gas soaked wood. pine resin alone is one of the most popular fire starter tools. so i hope you like to eat dry charcoal meat. resin is what makes coniferous forest fires so devastating and hard to put out. resin protects trees from freezing to death so they can be evergreens but turns a tree into easy kindling. using non poisonous wood IS ALREADY used to smoke meat and bbq purposes. apple and hazel wood are common favorites.
I mean, obviously the flour is just more hydrated. You should have gone with % volume of sawdust, and ajusted the sawdust by adding in more water/wet ingredients to have the same mass as the replaced flour.
Since the sawdust seems to soak up more of the liquid than the flour, maybe try again with the higher percentage sawdust but tweak the recipe to have more liquid as you add more sawdust.
@@dimitribarronmore yes! This is what I came to the comments to say; as someone who has to eat gluten free and has learned (the hard way) that switching rice flour for wheat flour requires taking into consideration the difference in the weight and volume of the different flours
I love how he’s turned the chaotic concept of eating your own Christmas tree into a scientific experiment with calculations to back up his work. Any crazy idea becomes science if you apply the right math to it!
Yeah but it was a little disappointing he only used the wood part of the tree, he could have easily put the needles in the icing. And because of the way he made the dough, he should just have put some more milk/egg/oil in them to make a not too grumbly dough. 50% would have been possible with more liquid ingridients. But yeah it was a neat experiment, just more room up for next year
Randomly realizing how much I appreciate these home studio episodes because I appreciate the experimentation aspect of these channels just as much, maybe even more, as the theorizing and reddit theory aspect of it
Steph's reaction was the textbook definition of "I'm not mad... just disappointed", waiting for her to realise literally made me more giddy than waiting for Christmas. Never change, MatPat.
The fact that she did a literal karen face though at18:27
@@Br15c😅
@@Br15c”I NEED TO SPEAK TO YOUR SUPERVISOR”
Steph's expression is part exasperation, part disgust and part disappointment with just a hint of "I should have known..."
I love it
Hi
Ji
Cool
Hey MatPat. Little feedback:
So Trees have a lot of non-sawdust things in them, such as pine cones, leaves, and whatever else trees are made of that don't turn to sawdust. For next year, incorporate various other parts of the tree, such as adding the sweet resin to the icing or topping with pine cone seeds.
I really like this idea! Very resourceful!
Yoo, good idea
I like that we all just know that there will definitely be a next year for this.
These young girls completely undresses for no reason on the streets of Kingston
ruclips.net/video/EIkfrled2vQ/видео.html
Yeeettrus
Our old trees actually do get eaten! They are collected and brought to the zoos for some animals to munch on - elephants love them for instance! You just need to make sure not to leave any tinsel in the tree.
Thats so cool!
Yeah that is very cool
Oh I love that.
It is absolutely COMICAL watching Matt's facial expressions as he's trying cookie #3 and Steph just has no idea what's going on, and then as soon as she turns to look at him, he acts like everything completely normal
This was super entertaining to watch 😂
@@alarice9604 trash.
@@xo_miimin Just ignore them they're bots
@@Anna-Sasin nah. Gotta report them
It is because of this video that I would say that Rosanna Pansino's baking knowledge combined with Matt's scientific knowledge would make for an excellent Food Theory video. Just saying I think it would be cool.
Some verified dude stole your comment
Omg same, i thought a collab for this vid would’ve been perfect
Why am I not allowed to like a comment more than once?
@@jbluewind4727 dw I gave it a like for you
Seconded! A lot of substitute ingredients aren’t any good unless they’re replaced with the appropriate amount of the new ingredient. Applesauce can replace eggs in baking recipes, but it’s not a 1/1 ratio. It’s why Splenda now brags about being a 1/1 ratio to sugar now, because it used to take a math degree to make anything with Splenda. This collab would be amazing!
I love how MatPatt keeps saying "'WE' had a crazy idea" like this wasn't just his crazy idea like Bread Gloves.
It’s the Royal We.
Bread gloves don't sound so bad out of context, but Matpat hadn't even made them mittens, just finger-less PowerPuff hands. The video could've as well be called "try to live without fingers".
Gauntlets, though, those could be made from bread crust. In theory. Stupid Theory! Thanks for watching
Sans is Ness still haunts him
😂 facts
@@beatrix4306 whats that link?
Whenever you substitute a dry ingredient in baking, you need to adjust the wet ingredients. Maybe if you'd added more butter with the higher sawdust quantities, you might actually have a good cookie.
That and doing it by volume instead of weight since sawdust and flour don't weigh the same I think would have really improved the results. I think he could stand to do this experiment again but bring someone who knows their way around baking and the science behind it. I'm sure no matter what it's still too much saw dust to feasibly put into cookies, but I'm curious now how much an experienced baker could sneak in there.
He did mention that it felt substantially drier at higher sawdust proportions so my first suggestion would be to just add a little more water and see if it has any binding properties when a little more moist compared to the dry sand he seemed to have made.
THANK YOU! The entire time I was watching him make the crumblier cookies I just kept thinking “More butter…you need more butter…MATT YOU NEED MORE BUTTER TO MAKE IT LESS CRUMBLY”
@@swordsmanthegamernine7973
I felt the same, except screaming that he's an idiot for trying to do it by weight while actively admitting that is obviously wrong.
He never produced anything under 20-30%... With some 80-98% up to sawdust...
It's even worse because bakers have been baking wood dust into food for ages... Its why we have the rules around food adulteration.
He can literally find endless recipes for adding sawdust to lots of stuff including cookies. It's regularly added to food even today, just look for cellulose, that's sawdust.
Even the slightest effort would have shown how stupid this really is.
Please don't give him any ideas
This is just a really fun video in general but Steph's "WHAT?!" when she was told that it was a sawdust cookie definitely makes the video for me.
I was surprised she wasn't more suspicious and less shocked. Especially since he said they all went in at the same time.
If I were her 'what's in these cookies' would have een the first words out of my mouth after he told me to put the mic on.
Lol
I love that Mat is actually adding sawdust to homemade cookies, when actual laws were made to prevent commercial bakers from using sawdust. You do you Mat.
Matthew Patrick, breaking food safety regulations since 2019-ish.
Lol
Those laws were likely put in place to prevent companies from using non-flour fillers to reduce costs, and using any number of loopholes to avoid telling people there product contain sawdust.
@@GeneralNickles well saw dust was used in bread back in the day when you didnt have enough wheat. Where in finland we call it "pattuleipä".
@@oscarcacnio8418 don’t expect to see him tomorrow
Steph: panicking because she ate sawdust.
Mat: literally dying of laughter
MatPat: HAHA you ate sawdust!!!
Stephanie: 👁_👁
There was a mistake in the final calculation. The weight of the tree includes the water in the tree. Evergreens are about 60% water, but sawdust is dried to about 20% water by weight. So you’re looking at about 6000 cookies for a tree.
Came here to say the same thing. The water weight drastic changes the calculations
@@jackedupjunkers1922 There is also the fact that there would be more than a single person per tree, at worst there would be 2 persons per tree. At most it would be a whole family.
And that’s including the weight of the needles which you probably wouldn’t add into the sawdust. Save that for the tea!
I don't think the needles account for too much of the tree's weight, but I'm not 100% sure
@@expnewlight1694 That too. Also if one really wants one could add like 1 or 2 neighbors to "gift" the cookies tooSo getting that number down would be possible. Let alone if you do the occasional bake sale.
This again?! I actually tried eating my Christmas tree last year and I made a spice out of the needles. It actually wasn’t that bad. The bark was impossible to make something out of but I was able to make a raindrop cake (a Japanese dessert) that tasted like Christmas.
Christmas raindrop cake sounds rad.
I actually recommend tea brewed from the needles with some ginger. It tastes really close to how the tree smells
That sounds awesome also sorry bout the bots
@@smiesznywalenty658 will try
So many bots? ???
If you were wanting to optimize the amount of sawdust for your cookies, I’d say something with ingredients like cinnamon, brown sugar, ginger, molasses- stuff with stronger flavors as well as color to help mask the sawdust.
if you really want to eat a tree, get pine-cone syrup, so it'll taste like pine and add to the % of tree per cookie
oooh the molasses is prolly 100% the way to go imo. it will help with the consistency issue the 30% is lacking in and help offset that all natural wood flavor. i dont think anything would help enough to pull off a 40% cookie though.
@@Everlucky_Clover if he would have just added in more liquid ingredients to compensate for the wood absorbing better than flour, he could have gotten at least to 50% if not 75%.
@@JackDanyaKemplin problem is the sawdust becomes even more bad textured with the more absorption that you allow it to do. you pretty much go from a powder to sand sized nuggets. granted it might be a medium sand but the texture is now mealy and very noticeable. this ups the gag and barf factor since none of that water absorption added flavor and even prevents it from absorbing flavor the more you let it absorb water.
yes i used water because matpat was also going for cost effectiveness in his video. the only thing that barely adds a cost is tap water.
i will add that there IS a way to possibly do this but it involves fully hydrating the sawdust, using something to grind it down, then dry, then re-hydrating it and repeat till your sawdust no longer really absorbs. since that makes the particles too small. but this method may increase the amount of cookies you need to eat.
anyways the video was purely ridiculous so it isnt worth trying too hard to make it work >_< molasses still wins since it would easily make the 30% work well enough through flavor and texture manipulation. removing 100-150 cookies (out of 1500) is really signifigant.
Smart
"Little does she know she's gonna be munching on a Two by Four"
~Matpat 2021
Hey matt, so the thing is the sawdust flour your using has basically zero moisture content as its kiln dried while live trees are actually mostly water by weight so. You might wanna re factor that when doing your cookie per day calculation, also if you use wet sawdust jot kiln dried it would make it easier to add more by weight and still not have a crumbly mess. Just an idea for you, still loved the vid
That is what I was thinking as well.
*yuor
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 💜 NUDE.YOUNGGIRLS.TODAY/VALENTINA 💜 𝕤𝕖𝕟𝕤𝕚𝕥𝕚𝕧𝕖 𝕔𝕠𝕟𝕥𝕖𝕟𝕥 💜
THREE IN ONE
L...❤❤❤...
RUclips: THIS IS FINE.
THREE IN ONE
SOMEONE: SAYS ''HECK''.
RUclips: BE GONE
Life's story is a short journey so have fun before sleeping forever
#Чо #эт #делает #на #2 #месте #в #тренде
#однако #я #люблю #таких #рыбаков .#垃圾.
Megan: ''Hotter''
Hopi: ''Sweeter''
Joonie: ''Cooler''
Yoongi: ''Butter''
Жизнь, как красивая мелодия, только песни перепутались.
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter" .
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
!💖🖤❤️#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！ #１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！ #まさかのカメラ切り忘れでやら1かしたのもドキドキでした #垃圾 今後は気をライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもん（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした,. 💖🖤在整個人類歷史上，強者，富人和具有狡猾特質的人捕食部落，氏族，城鎮，城市和鄉村中的弱者，無`'守和貧窮成員。然而，人類的生存意願迫使那sfdsd些被拒絕，被剝奪或摧毀的基本需求的人們找到了一種生活方式，並繼續將其DNA融入不斷發展的人類社會。. 說到食物，不要以為那些被拒絕的人只吃垃圾。相反，他們學會了在被忽視的肉類和蔬菜中尋找營養。他們學會了清潔，切塊，調味和慢燉慢燉的野菜和肉類，在食品``
I came here to talk about what @Oliver has written more clearly than I could ever. soooooooo, seconded.
i think another thing they could add would be more wet ingredients in general, like cream cheese, corn syrup, peanut butter, or even more butter
The real question is: "How long was MatPat sleeping on the couch after secretly feeding his wife sawdust and recording the whole thing to post to the internet?"
1256 hours
96 hours or 100
A bazillion .287272 hours
Legend says that he is still there to this day all the next videos it’s a clone
230 nights
Tip: don’t use weight when doing flour substitutes like this. If the sawdust is light that means you need more meaning less of stickiness.
For a better cookie yes. But if they did it properly the cookies would use much less sawdust even at the max % and it would take more cookies to eat the whole tree.
@@jarrethoglesbee4596 not really, since te amount keeps increasing, it means the same amount of flour+sawdust (at diferent percentages) will make more dough and therefore more cookies... I think 🤔 if I did the math right....
With tree I think you’re only adding to the stickyness of your meal
@@jarrethoglesbee4596 Yes but they would be (theoretically) better cookies. Since the sawdust is absorbing much more moisture than the flour, the way they did it not only you have increasing sawdust per batch, but you also get drier less cohesive cookies. Still, you would probably be able to tell the sawdust is in there since it doesn't disolve when you chew like the rest of the ingredients.
It's almost Christmas boys! Time for round 3!
Heck yes! 😆
LETS GOOOOO!!!
YESSSS
😂😂😂😂😂😂 YES
Yesssss
16:52 Mat making faces. And then he goes back to normal as soon as Steph looks at him. Those are some reflexes.
I'm not a professional chef of anything, but might I suggest two alternative Christmas cookies that I think might work better?
1. Shortbread. They only have 3 ingredients: flour, sugar, and butter. A recipe for shortbread is both easier to make and it's easier to adjust for how dry the sawdust is. When it gets too crumbly just add more butter.
2. Gingerbread. You can make spices from the needles and use syrup from the tree sap rather than molasses. I don't know what other adjustments you might need, but it has the potential to use more of the tree than just the cellulose.
you are right about the more butter. He would need to offset the absorption factor with more moisture so as you said, more butter. by doing this i'm sure he could have made the 40% cookies.
@Miley Cyrush💦🍎 wtf
round 3 next year lets go
@@erikaholterman4144 its just a bot, ignore it and it will go away.
anyways, i was also under the impression if the dough is too dry, add more wet ingredients. but im not a baker so i don't really know, its just an observation.
I was curious about one thing. The 5th batch of dough, the one that just fell apart, could he have added more amount of binding agents like eggs and butter to give it more of a stable structure? I felt like if he did, the 50% one could've been made too.
"You can consume it but just don't breathe it in."
Well, yeah, that's also how water works.
What on erath
i mean. you're not... wrong? i dont like this.
and flour for that matter
So we can also replace the liquid in a cookie with sawdust?
@@philip8498 No because you're wet ingredients (eggs, butter, milk ect) are used as a binding agent which stardust doesn't do, but you could maybe use the resin
*mildly hysterical chuckling from Steph* "Did you bake something?"
"I did! I made you some Christmas cookies for-!"
*chuckling increases* "Oh, nooooo..."
Steph: "I feel sick!"
Mat: "No, no. It's fine. It's edible sawdust. It's non-toxic, totally safe... for wood glue."
Hilarious
'War on Christmas - A Measured Response' must be the funniest video
i ever saw about the Holidays.
It's funny af, so i excuse me if i make this recommendation right here and now my holiday-gift for everyone
who reads this comment.
@@loturzelrestaurant omg! Thx for the pressie!!1!
So is Play-Doh, but your not going to live off play-doh
Poor Stephanie
Thanks for the spoiler
Steph: "Mathew does not find kitchen activities relaxing..."
Editor: *plays montage of the past 16 minutes*
Audience: You don't say....
My question is this: You were able to mask the taste of the sawdust in the cookies by adding icing, which is pretty much just more sugar.
Is there another ingredient that would allow you to add more sawdust, say up to the 30% mark without compromising flavor? Like molasses or maple cookies?
idk
The entire time i was watching i was thinking he should have made a cookie with a syrup ingredient, it would help keep the cookies together for the higher concentrations of saw dust
@@sachikoshadow3048 exactly! I was just about to comment that he should have used a syrup or honey to help with binding and sweetness.
@J i m i e Claw________💋 Get your grotesque content away from here. It has no place in civilized society.
These young girls completely undresses for no reason on the streets of Kingston
ruclips.net/video/EIkfrled2vQ/видео.html
I love how Steph was so done with MatPat when he announced it was sawdust 🤣
I really wish you would talk about pine needle tea. It's genuinely one of my favorite teas out there, and it's really great around the Christmas season.
Also, what about instead of eating the wood, you used it to carve things for people? Or use it to make gift platters for people to hold sawdust cookies? Reduces amount of tree turned to cookie by a lot, and it's reusable so it's not getting thrown away. Just some uh... food for thought ;)
They did that last year I think
Because Mat is curious about how thoroughly you can *eat* your xmas tree.
Yeah he talked about pine needle tea last year, said it wasn't great.
Also the carvings or platters makes sense, that's the logical thing to do to not waste the tree. Unfortunately this is food theory where the question is not how do you do something the most efficient way possible, the real question is how do you do it in the most efficient way possible while challenging God.
And bread gloves. Those fit into that scale somewhere.
"There's raw egg in here, so I'm not sure if I'm supposed to eat it" He says, eating sawdust dough.
the sawdust was safe, not ment to, but safe. raw egg causes salmonella
My family has been eating raw cookie dough (raw egg included!) For years. Nobody has ever gotten sick or had an issue at all
@@MockiN6j4y it’s pretty rare especially from cookie dough but that doesn’t remove the risk completely
@@MockiN6j4y the flour with the risk of E coli is also a risk
@@tobi601 even so, nobody in my family has ever gotten sick from raw cookie dough
Have you considered drying the needles like a traditional herb and adding it to a blend of things like rosemary and sage? I think it might make a good spice rub for pork or chicken.
The needles might be to intence or maybe they are to hard for eating, but it is definately worth the try.
@@TheNerdyOrganist I was thinking of running them through a spice grinder or finely chopping them before adding them to a blend.
@@TheNerdyOrganist Most people brew them as a tea! Mattpat could make like a sugar syrup with it!
@@phirerising MatPat brew a tea with the needles in last years christmas tree video. He didn't like it. But I like the idea of making a sirup out of it.
You could try using the leaves like an herb or a tea this year! Thinking something along the line of what would be a rosemary cookie or (if you used rosemary) or an herb bread
I'm suprised you didn't go over the history of sawdust in the baking industry especially considering it's still sort of used for low calorie breads and "high" fiber breads in the 80's-90's. It'd be perfect for a video on diet foods!
These young girls completely undresses for no reason on the streets of Kingston
ruclips.net/video/EIkfrled2vQ/видео.html
The look on Steph's face when he told her how much was in the cookie seemed like a tie between utter betrayal and am I sure I chose the right person to spend my life with 🤣
Edit: Over a year later and I'm just now realizing my mistake 😅 oopse haha
Lol "udder" i guess I may be milking this comment just to say that also matpat was wrong about saying a 2008 prius camera looks that bad, as I was in a friends old beater and the oem camera is a lot better than described for the ad lol
Amazing part 🤣🤣😂😂😂🤣
hate to be that person, but it's actually spelled "utter"
@@jeffsorrows was that a pun?
Little bit lol
I feel as though the experiment would be more successful if the sawdust to flour ratio would have been divided by volume rather than weight seeing as the sawdust weighed so much less than the flour. I'd love to see a revisit. It's plausible to end up with a feasible "dough" with 100% sawdust if done by volume (i.e. 1.5 cups "dry ingredient")
I think compensating in wet ingredients for the absorption factor might help also
yeah if not by volume maybe some changes to the amount of liquid. The amount of dryness is what makes it a bit impossible.
@dream women❤ Wtf
I was going to say this exact same thing. Good thing I checked the comments first. lol
For sure. Also, a page could be taken from gluten free baking. When you’re not using wheat flour and forming gluten to bind things together you need another binder to keep the dough from getting crumbly. A little xanthan gum could go a long way here if he really wanted to make this work.
I work in a bakery and when Matt was just trying to mix sawdust into straight Pillsbury cookie dough, I was weeping.
Edit: Omg. Noooooooo MATT! You sub the flour out by *volume* not weight! What are you doing?!??! Those aren't gonna be cookies, those'll be flakes. ;__;
He put way more saw dust than needed
I thought the same.
Honestly, I was saying the same. Sub out by volume, as that will be how the flour functions in the dough, then calculate the weight from that, as needed. That's why the texture changed. Honestly, though, with how the cookies came out, they reached the taste issue before the cohesion fell apart, so maybe it didn't matter in the end. Of course, you could add stronger flavors, get the volumetric mix in, cover it in icing and see when it fell apart next.
Thank you for confirming my thouths
@@mentaya11 He got insanely lucky because he was making extremely small batches. When you scale up the amounts for normal sized batches it will make a big difference.
Where there's a will, there's a way. Wouldn't be surprised if he made edible cookies out of Christmas decorations next.
Next video: " *Can you make edible cookies out of santa's flesh?* "
Hey wassup bingus long time no see 😃
Next vid : can we make cakes out of elfs on the shelf
Edit:this is as much likes I have had thx 🙂🙂🙃🙃
@@shadowsheder6519wow 👏
dont give him any ideas
In Finland (during hard times years and years ago) we used to use the bark of pine trees to make "Pettu leipä" (Pine tree bread) to replace some of the flour (wheat or rye) because it was pretty scarce during bad years. Matpat probs has heard about or considered this but I'll put it here anyway ^^
I wanted to check before I commented that and thank you for being the only other person I see mentioning this🤣. Though not always a hard times food.
Honestly watching Stephanie change from skeptical to supportive was so sweet and she clearly didn't know what was happening.
I love that this is the only vein of theories where Matt is pretty much completely alone with no one else encouraging or supporting him in any way, and yet... he is just as energetic and determined as any other theory.
I like how when she realizes there’s sawdust in the cookies she absolutely does a 180 and starts not liking them and saying she feels sick
Yeah a lot of it is really mental.
Disgusting bots. Also, I think its that effect where if you eat or drink something and you think of it as made the way you like, you'll like it, only if there isnt anything noticeable that changes the taste or texture . Then when you find it's made with something unfavorable, it feels disgusting
placebo effects
@@randomthings8732 ah thank you
@@epicninjacakez6716 np
Word of advice when making cookie dough: Don't use the whisk. Use the paddle attachment. That should make life much easier.
Him using the whisk was Upsetting
He should also measure the sawdust by volume not buy weight
@J i m i e Claw________💋 Get your grotesque content away from here. It has no place in civilized society.
These young girls completely undresses for no reason on the streets of Kingston
ruclips.net/video/EIkfrled2vQ/видео.html
Literally came to the comments to say this.
Actually, I've got you covered for a second episode about this: Water Roux, evolved from the Scalding Flour which also made it into the east-asian Yudane (flour scalding) and Tangzhong (water roux). This allows for higher hydration rates (more water in the dough), and is also used to make fluffier cookies and breads. You could use this to make the cookies less crumbly with the same percentage of sawdust, by changing what percentage of the flour makes it into a water roux (preferred) or scalded flour. And replacing the wheat flour with rice flour, or replacing (by weight) some of the water and flour with boiled rice, you can make a stickier paste, for both water roux and normal dough. You could even do a quick 2-minutes test with the mixture which you think just barely didn't pass, as well as with a mixture which didn't pass by quite a wide margin, to see how that affects them, to prove to yourself and the rest of the team that it's worth making an episode about this.
Plus that it serves as a segway into a video or two about using them in other contexts. For example, you could make water roux with xanthan gum, and use it to make a bread with fine sawdust, including testing the effects of replacing a bit of the flour with rice flour or boiled rice, after an episode in which you show it as a life-hack for fluffier foods made with or from baked wheat. It might be worth boiling the sawdust before, to soften it even more, to make it easier to eat, by allowing it to get saturated with water, by having more water than sawdust. And you can use the sawdust-flavoured water in the dough-making, as well, to lose none of the nutrients. And those will in perfectly with the holidays. Though, at most, you would need to reschedule the already-made episodes, to fit those ones into the holidays period.
And also please hydrate the flour and sawfust separately by mixing with water, to get them to the same dryness/wetness, then mix those in the right proportions by weight of both dry sawdust and hydrated/wet sawdust. And maybe put all that data into a table and release it on the internet (both in the video, and in a researh paper made to tie in with the 4th theorist channel which isn't focused on liestreams).
I love it
Roux? More like Rouxls Kaard!
@@azimmeme9994 follow the Rouxls
@@azimmeme9994 Well, the term is "water roux", and "roux" is a french term, apparently, and it's spelled without the X, like in "round" without the "nd".
It's now almost Christmas again, is this getting another sequel? Will this be the year Mat succeeds?
I think the key here is exactly as mat said, the sawdust is so much lighter, so instead of adding in a percentage of sawdust by WEIGHT you need to add it by VOLUME because it's just too much powder to compete with the wet ingredients, yes that leaves you with some messy measurements of sawdust, but the right volume of dry to wet.
That’s what I thought
Fun fact. During the Great Depression, they used saw dust instead of flour. They usually used it for bread
Flour was too expensive at the time. People had to get creative.
@@myleswelnetz6700 Honestly, that had to be a shell shock for them, going from the roaring twenties to having to get creative just to eat
Awesome.
@@voidcat7752 "shell shock" very funny. (I'm taking this as a pun relating to tanks, being that following the GD was WWII.
@@majeriv5683...Yes. that is where the historical term shell shock came from
Credit to steph for keeping up with Matt’s bonkers insane theories
16:44 that confused look on matt patt's face when steph said that the 10% cookie is completely fine and the face he made when he actually tried it himself lol
Can’t wait to see this year’s Christmas tree shenanigans
YES
Isn’t the “cellulose powder” that they add to other food products just sawdust? Maybe Mat Pat could eat his entire Christmas tree by incorporating the wood pulp into all kinds of foods for next year.
cellulose powder is just cellulose, or rather microcrystalline cellulose fibres which you get from refining wood pulp (the stuff that makes paper). sawdust on the other hand is just a bi-product of processing wood, like crumbs when eating bread or cookies. it's still "wood", which contains cellulose, but other impurities as well, like water or lignin. and pulverizing sawdust creates that fine, powdery wood flour.
in short, wood flour is just wood that underwent a lot of physical change, while cellulose has a lot of processing and refining before it becomes "food grade" stuff for industrial use.
fun fact, cellulose is made from long strands of beta-glucose, while starch is alpha-glucose. the main difference is how they are structured, which consequently makes them different substances molecularly and chemically.
I thought it was just fibre since laws are in place to prevent sawdust use
@@kommstein5692 *Claps in science* truly magnificent
You could've tried altering the recipe with more "wet" ingredients to compensate for the sawdusts more absorbant qualities
The best way to test a single variable is to keep everything else constant.
Adding more of other ingredients would throw off the percentage of the cookie that is sawdust, so you may wind up with two batches that, when analyzed, actually have almost the same percentage of sawdust (even though one had more grams put in), but very different ratios of flour to "wet" ingredients.
Agree with this, also if he went with gingerbread instead of sugar cookies he might have been able to get away with more.
@@SgtSupaman Yes but not all substitute ingredients scale by weight. Sugar alternatives like swerve are about 1/4 the weight - its 1-to-1 by volume. Sawdust and flour have different properties and treating it as a 1-to-1 by weight alternative and declaring that you cant get away with higher ratios is wrong. More egg, different wood particle size etc are other ways to adapt.
@@SgtSupaman if the thing they are testing is ability to use wood flower the crumbliness of the dough because rhey didnt use enough water is an additional variable.
Honestly, the biggest problem was that he was going by weight instead of volume. If he kept the volume the same, the cookies would probably have turned out far more consistent. Sure, the first few batches would have a lower percentage by weight but he could make batches with more than 30% sawdust by volume to make up for it.
I wish there was a Food Theory on Santa's caloric intake on Christmas Eve from all the milk and cookies from around the world.
Flying takes a lot of energy.
@@creeperizak8971 but aint the raindeers doing everything while santa just sits on the back?
@@TheAviationGuyID but where else could the energy come from?
@@creeperizak8971 the coockies
That would be an amazing theory
It's that time of year again!!!! And what about the pine needles? How much tea would one have to drink to use all those little needles?
Turns out this was done with cakes during the great depression... so yeah, this was already a thing... I shouldn't be surprised, my mom literally has recipes dating back to then, but it's still weird to hear that my mom critic me about how not only are you doing it wrong as you could add more liquid to make a 100% sawdust batch, but that I should know this.
This comment is seriously underrated.
I was looking for a comment like this, because they used sawdust in a lot of different recipes to make the flour go further, when they couldn't afford it.
@@ajrobbins368 ruclips.net/video/jAkw7bLfg0g/видео.html
Forbidden lore
that’s what i was thinking! if he cooked with intuition, he couldve added more butter or oil so the sawdust absorbs the liquid and it’s not crumbly, add that with icing and artificial sweeteners and a 50% sawdust cookie seems plausible!
Watching Stephanie eat those cookies not knowing what was in them, and then later being told, was possibly the most entertaining thing I've seen all year. (Sorry!)
As someone who bakes, I was watching this, and when he broke out the pre-made cookie dough, I said nope, need to start from scratch. Then he figured that out but replaced the flour by weight. I thought nope, you need to do the substitution by volume.
Yeah I was thinking it was an odd decision, he even laid out why kt wouldn't work when he said that the sawdust being lighter meant there was a lot more of the powder than the equivalent of flour, and was then surprised that the greater amount of dry ingredients were soaking up the wet ingredients more and making the dough dry
Painful watch for any baker 😅
Same here, I also love how surprised he was at the amount of butter. 1 stick is a cowards recipe.
Also how he used the whisk attachment instead of the paddle one.
I was stressed with him while mixing the dough. The amount of face palms and cringing was insane 🤣
This year Mat, make sure to include a small amount of "long" saw-dust, wood comes with long grains that are decimated entirely at the particle size you selected.
I like how he's mentally testing the woodiness on 10% and she's just complimenting him, until he snaps out of it
You know, I feel like if the goal is simply to avoid the Christmas tree being waste, there are a lot of better options. In fact we’d always give ours to our goats. The needles act as a natural de-wormer when consumed by them. But then I guess it would work as a good theory episode would it?
The next channel should be "Practical Theory!" dedicated to practical, home experiments
Just another reason for me to get a goat! 🐐
Or you can make wooden chairs out of them as well lol
Would it be useful for wood chips? As in for smoking meats and cheeses.
@@swordsmanthegamernine7973 if you like pine, possibly. Like an artificial gin taste
People never cease to amaze me when they freak out that there are 5 sticks of butter in that cake or that brownie or whatever. That just tells me they don't make any baked goods from scratch
It's like they think they are eating the whole thing at once.
wait, people use that much butter and stuff? you bois are unhealthy
@@maskrlzxw6823 you typically use hella butter if you want moist cake
@@maskrlzxw6823 Are you going to be eating the entirety of that dessert? Most likely not. So even if it took 5 sticks of butter to make it, each serving is only going to have a fraction of that
True true. I just tell them butter=flavor so never be skimpy on dat butter
Imagine buying a Christmas tree and two days later you buy another tree and they ask if you have a big house and they just say no we ate the first tree, like- 🤨..
Matpat in the Christmas of 2030: “We are getting Gordon Ramsay to make a 5 course meal out of a Christmas tree.”
LMAOO
I now actually want to see Ramsay try and do this. If anyone could, he could.
make a whole iron chef-style competition gameshow
Yes
Cute profile btw! 🐸
I think given the extremely different densities of flower and "wood flower" you might need to substitute it by volume, rather than by weight. With the weight substitution, it seems like you ended up with a similar problem to when you tried to replace part of the pre-made cookie dough.
:) I'm not even gonna say it lol
Yeah. I was thinking that myself. I do not think MatPat understands how baking works.
@@kiracomments-chca2747 ;) my grammar dies
@@themayhemofmadness7038 well he isn't a baker is he?
imagine putting flower into biscuits
some of those are poisonous
I’m starting to think matpat has an addiction to eating Christmas trees.
Wtf is with all these links…
Mat do you have pica?
@Mason Trimby I used to eat needles of a christmas tree and for addicted to that
Is this a world record of the amount of bots under a comment
@@yesnt-hu4jo ikr 😅
I love how matpat spent actual time, brain power, and effort to figure out how much sawdust you could put in a cookie before someone notices. Like only matpat would hear about sawdust christmas cookies and say "okay bet." And then go all out on it. An icon of figuring out answers to questions people rarely had, i love it
You should run this experiment again but instead of doing % by weight, do % by volume. So for a 50% “cookie” you would use 3/4 C of sawdust. This may help keep the higher percentages to stick together since you aren’t adding a higher quantity of dry ingredients than the recipe calls for. Just a thought. Loved the episode!
it will alter the numbers, and the granularity of the data points will be better, but the end result will likely be similar. changing the metric won't actually change the objective result, as the acceptable amount will still probably be whatever volume 45.6 grams of sawdust to 182.4 grams of flour equals.
Next episode
cant believe matpat didnt even think this far
so obvious
@@izzaaay it's not about that. it's about how the sawdust would be also in the right ratio with the water and butter
@@izzaaay absolutely not no. baking should always take volume into consideration over weight. when binding a wet and dry ingredient, the volume of each item is what creates the consistency. Thats the reason each dough was drier and more crumbly as he added more. not because it was saw dust instead of flower, but because the amount of dry ingredients. Imagine if you will, someone making two batches of cookies. one with sugar and the other with salt. even though the ingredients are vastly different and will severely change the taste of the cookie, the outcome still looks about the same. However if you add a third batch and swapped out the sugar for something lighter like cinnamon or nutmeg or such, the cookies wouldn't even conglomerate into dough, just as we see the powder here. This is why for most ingredient's for recipe's, you use cups or other measuring devises and not scales 99% of the time.
A few notes:
1. You should definitely be replacing flour by volume not by weight
2. I feel like the aroma of an actual Christmas tree would give it away instantly unless you did something with a strong flavor like ginger snaps
'War on Christmas - A Measured Response' must be the funniest video
i ever saw about the Holidays.
It's funny af, so i excuse me if i make this recommendation right here and now my holiday-gift for everyone
who reads this comment.
I’m curious to see how the results would be different if MatPat had swapped out sawdust by volume rather than by weight. I definitely think you would’ve had more passable cookies
The consistency would certainly be more accurate. I would also try a glutenfree recipe because the gluten in wheat flour probably has some influence on the baking. Sawdust - I assume - has no gluten in it and would behave differently.
My thoughts exactly
Pastry chef here. We use weight because it is so much more accurate and consistent. Try it out for yourself. Weigh two or more different cups of flour and notice there is a difference. Or scoop out a cup of flour. Now dump it in a bowl and rescoop that flour. Likely, you won't get the same level cup you started with. It's why professional recipes are written in weight, accuracy and consistency.
@@kathyw7369 it's not the volume of the ingredients, it's how ingredientes behave in a recipe. Sawdust absorbs much more water than flour, resulting in less water available for the rest of the dough. You can't swap sugar with salt either. The volume and weight will be the same, but sugar behaves like a liquid in baked goods, leaving the salt dough drier and crumbly as well. When changing a recipe, you need to understand how ingredientes behave. This is why you can't switch recipes from regular flour to gluten free and have it work out exactly the same
@@erickortiz765 I think her point was that splitting up the combinations to total 1.5 cups instead of 228 grams just would have been a totally different line on a taste/ratio graph
This next Christmas, I recommend turning the sawdust wood into those 'make at home' play-dough recipes, the ones people can back and turn into permanent decorations for their home. Bet Ollie would enjoy that, and that seems like a better use for an old tree then trying to consume it.
Fun fact regarding the 'waste' of christmas trees. They're actually one of the only cash crops (grown to make money, not for the grower to use) that is actually carbon negative! So regrowing them is good for the envirment in a way
I doubt the fuel, equipment, and land usage are offset by the sequestered carbon though. Definitely an industry that would be better off just letting a forest grow in its place and switching to a christmas bonsai
@@harveyflippers9531 if you go to an actual Christmas tree farm they are usually family owned and planted without industrial machinery
weight* and environment*
@@kaedinvvrytt9371 *nobody *cares
@@Tarantulah OK MOTHER
Would have been really interested in seeing it done 'by volume' as well - or at least mix by weight and then measure that by volume. That way the proportions of 'flour' to sugar / butter / etc. would have been more similar across all the cookies, providing a more similar texture (the 50% would probably have even formed a dough too)
With the way it was, it wasn't crystal clear that the reason the 40% didn't taste nice was because of the wood added, rather than adding too much 'flour' - i.e. adding that volume of normal flour certainly wouldn't result in a nice cookie either.
I was thinking the same thing. I thought Matt was smart?
As a baker, the ratio is the important part. Within those ratios you can play with a recipe. When the volume of sawdust skews the ratio, you are going to have a very dry cookie.
Tip - when you're blending that much butter, it's best to break it up into pieces (I will usually cut it into 8 pieces according to the number of tablespoons in half a cup), and this will make it easier to blend.
I just reported the bots hope you have a good day :D
@@chaoticclonestudios Thanks. I reported them as well, but I'm pretty sure at this point YT only looks for certain political statements to delete...
@@shinigamimiroku3723 yeah it's annoying
I think a notable thing is that when measuring by weight, the sawdust had a lot more volume, and soaked up the other ingredients more.
So to make the cookies better it may make sense to actually decrease the amount of flour/dust somewhat.
Oliver will feel comforted knowing that his dad tried to eat a tree, multiple times.
Waiting for part 2 where MatPat has him eat the cookies because we all know a kid is better at eating and tasting cookies than any grown up adult
Wondering since the first video why he didn't just make the wood into a marinated softer roots platter with the needles baked and adding a little crunch, honestly like I feel like it would be an interesting dish with a Christmas dinner
I feel that because sawdust is dryer than flour, I would want to adjust the wets in the recipe. More water, butter, and sugar. You could probably get more sawdust incorporated that way. And definitely try going by volume and not by weight.
You're right about needing to rebalance the wet ingredients, but I think that weight is still the way to go for measuring. Because the "pine flour" is so finely ground yet still course at small scales it seems to have tons of air trapped in it; once it gets beaten with the other ingredients a lot of that air is getting pulled out. Yes, a fair bit is just getting distributed throughout the dough, but a lot is just getting pulled out into the air.
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THREE IN ONE
L...❤❤❤...
RUclips: THIS IS FINE.
THREE IN ONE
SOMEONE: SAYS ''HECK''.
RUclips: BE GONE
Life's story is a short journey so have fun before sleeping forever
#Чо #эт #делает #на #2 #месте #в #тренде
#однако #я #люблю #таких #рыбаков .#垃圾.
Megan: ''Hotter''
Hopi: ''Sweeter''
Joonie: ''Cooler''
Yoongi: ''Butter''
Жизнь, как красивая мелодия, только песни перепутались.
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter" .
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
!💖🖤❤️#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！ #１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！ #まさかのカメラ切り忘れでやら1かしたのもドキドキでした #垃圾 今後は気をライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもん（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした,. 💖🖤在整個人類歷史上，強者，富人和具有狡猾特質的人捕食部落，氏族，城鎮，城市和鄉村中的弱者，無`'守和貧窮成員。然而，人類的生存意願迫使那sfdsd些被拒絕，被剝奪或摧毀的基本需求的人們找到了一種生活方式，並繼續將其DNA融入不斷發展的人類社會。. 說到食物，不要以為那些被拒絕的人只吃垃圾。相反，他們學會了在被忽視的肉類和蔬菜中尋找營養。他們學會了清潔，切塊，調味和慢燉慢燉的野菜和肉類，在食品``
I like how she just joined, and the first thing she does is start laughing because she can already tell you did something absolutely wrong
I love how Stephanie looked absolutely betrayed when she found out she was eating sawdust. Mat, you better get your wife something really nice for Christmas.
Edit: holy smokes you guy, I didn't expect expect to so many likes. Thanks.
unrelated but cute fursona
LOL
@@Anna-Sasin ruclips.net/video/jAkw7bLfg0g/видео.html
She's never letting him in the kitchen ever again
@@Anna-Sasin actually it's not mine unfortunately it's a character showtime from lupisvulpis I hadn't changed it since 2012
I would have recommended that you did percentages on the cups you used and not the weight since, I’m assuming that saw dust and flour absorb close to the same amount per cup
Correct this recipe is by volume not weight.
Steph: *sees cookies and immediately starts laughing* Did you BAKE something?
Mat: yes I did!
Steph: oh nooooo
True love my friends
@dream women❤ WTF
I always wonder how a guy who makes a living of kooky RUclips channels got a woman like Stephanie and then I remember that Matpat is actually a reasonably handsome man and I don't know how he ended up in this field lol
18:40 the “for wood glue” come on matpat, you are not making it better for yourself!
I can already hear Steph going "Oh god" after finding out what her darling husband has done with the food without her supervision/acknowledgement and I'm only ~1/4th through the video
Update: She has tried the cookies and heard that Matt has cooked. Awaiting the moment of "Gosh darnit"
Update #2: She has found out. Did not enjoy finding out literal saw dust was inside of a cookie (go figure, right?)
God could you imagine having a spouse like Matt that would be maddening but at least it won't be boring.
@@adambump5297 True, true.
18:22 Matt's nonchalant "30% by weight" followed by Steph's reaction was just *priceless*.
The camera being on is the only reason Matt is still alive😂
"totally safe" :beat: "for wood glue"
I’d say the volume could have played a factor. Since the wood flour has a lower density, it requires a higher volume. The higher volume can then absorb more moisture, but since it had the same moisture to absorb, it would be more crumbly.
I agree, but I comment because I had to tell you: you have such a cute profile picture
@@Mo_Speckleblitz thank you very much :)
Wait, so you could have made a gingerbread house that’s also part wood… yet you didn’t. The witch that lives in the woods and lures in children with the promise of sweets is disappointed in you MatPat.
You’d literally be making a wooden house. Or why not make a log cake.
when you decide to do your science fair on anything food related.
everyone: "Can I eat something that's been on the ground for 5 seconds?"
MatPat: "Can I eat my christmas tree?"
Brew*
@Miley Cyrush💦🍎 ruclips.net/video/jAkw7bLfg0g/видео.html
@Miley Cyrush💦🍎 shut up bot
I’ve had the same artificial Christmas tree for like 20 years so I’m saving plenty of trees!
Mine hasn't come out of the box for about 20 years. I can't be bothered with the decorations, and I've soured on Christmas in general over the years, anyway.
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 💜 NUDE.YOUNGGIRLS.TODAY/VALENTINA 💜 𝕤𝕖𝕟𝕤𝕚𝕥𝕚𝕧𝕖 𝕔𝕠𝕟𝕥𝕖𝕟𝕥 💜
THREE IN ONE
L...❤❤❤...
RUclips: THIS IS FINE.
THREE IN ONE
SOMEONE: SAYS ''HECK''.
RUclips: BE GONE
Life's story is a short journey so have fun before sleeping forever
#Чо #эт #делает #на #2 #месте #в #тренде
#однако #я #люблю #таких #рыбаков .#垃圾.
Megan: ''Hotter''
Hopi: ''Sweeter''
Joonie: ''Cooler''
Yoongi: ''Butter''
Жизнь, как красивая мелодия, только песни перепутались.
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter" .
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
!💖🖤❤️#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！ #１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！ #まさかのカメラ切り忘れでやら1かしたのもドキドキでした #垃圾 今後は気をライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもん（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした,. 💖🖤在整個人類歷史上，強者，富人和具有狡猾特質的人捕食部落，氏族，城鎮，城市和鄉村中的弱者，無`'守和貧窮成員。然而，人類的生存意願迫使那sfdsd些被拒絕，被剝奪或摧毀的基本需求的人們找到了一種生活方式，並繼續將其DNA融入不斷發展的人類社會。. 說到食物，不要以為那些被拒絕的人只吃垃圾。相反，他們學會了在被忽視的肉類和蔬菜中尋找營養。他們學會了清潔，切塊，調味和慢燉慢燉的野菜和肉類，在食品``
@@美咲-w4h don't you have nothing better to do?
Using artificial trees actually is worse for the environment than cutting them down! Artificial trees produce the same emissions of using natural trees for ~20 years.... so in the end, you’re still being environmentally friendly :)
*When you're just chilling and eating cookies made from your christmas tree but then you remember that your tree was fake:* 👁👄👁
This caught me sooo off guard 😂
Oops
I mean we all heard about mcdonalds and yoga mats, just because its all chemicals doesn't mean its inedible lol
Mmmm metal…. I don’t feel so go-
We love plastic cookies
Maybe next year you can do a theory on how much saw dust you can put in a cookie by volume instead of weight.
Matpat trying to keep a straight face while Steph was eating the cookies made my day
Hey matpat, for next year why not try seeing if a non toxic tree could be used as wood for barbecue smoked food
I have burned a christmas tree before, it flares up and burns really quickly
As a Texan, I heavily approve of this theory idea.
pine wood contains resin which imparts a nasty taste to food and can cause major intestinal distress (all resinous trees do). so while safe and easy to use while camping preparing marshmallows/hot dogs/cast-iron cooking, it is absolutely terrible as a grill/smoke wood.
also pine resin and chips are used as tinder because (once dried) pine is pretty much gas soaked wood. pine resin alone is one of the most popular fire starter tools. so i hope you like to eat dry charcoal meat. resin is what makes coniferous forest fires so devastating and hard to put out. resin protects trees from freezing to death so they can be evergreens but turns a tree into easy kindling.
using non poisonous wood IS ALREADY used to smoke meat and bbq purposes. apple and hazel wood are common favorites.
This is actually really smart! Trying to use the tree without eating it is a whole new can of worms for Mat to try!
I mean, obviously the flour is just more hydrated.
You should have gone with % volume of sawdust, and ajusted the sawdust by adding in more water/wet ingredients to have the same mass as the replaced flour.
This episode was delightful. Steph’s disappointment and like matpat chuckling talking about sawdust in the dessert just makes me so happy lol
Since the sawdust seems to soak up more of the liquid than the flour, maybe try again with the higher percentage sawdust but tweak the recipe to have more liquid as you add more sawdust.
Or perhaps simply measure by volume rather than by weight?
@@dimitribarronmore yes! This is what I came to the comments to say; as someone who has to eat gluten free and has learned (the hard way) that switching rice flour for wheat flour requires taking into consideration the difference in the weight and volume of the different flours
@@AngelaMinnick Exactly the same with coconut flour, which actually wouldnt be that different overall, than a flour made from wood.
remember you are talking about a man who tried to add sawdust to store-bought, pre-made cookie dough.
I loved how it opened with him actually eating his own tree. Matpat never fails to put a smile on my face :)
Everyone reply above me are bots
I love how he’s turned the chaotic concept of eating your own Christmas tree into a scientific experiment with calculations to back up his work. Any crazy idea becomes science if you apply the right math to it!
well science always was yust becouse you can dosent mean you should
Yeah but it was a little disappointing he only used the wood part of the tree, he could have easily put the needles in the icing. And because of the way he made the dough, he should just have put some more milk/egg/oil in them to make a not too grumbly dough. 50% would have been possible with more liquid ingridients. But yeah it was a neat experiment, just more room up for next year
the look on steph's face when mat told her how much sawdust was in the cookie is priceless
Matpat hiding in the fridge while yelling at other Matt was such delightful chaotic energy.
Randomly realizing how much I appreciate these home studio episodes because I appreciate the experimentation aspect of these channels just as much, maybe even more, as the theorizing and reddit theory aspect of it
Mat Pat : You can eat your Chrismas Tree!
Me : Staring down my fake plastic Chrismas tree
17:50
Total MOM energy. Trying to tell the kid to tell on dad. I love it! 😂
Right!! Such a mom stare