In Afrikaans “baie dankie” is pronounced “buy a donkey” and means “thank you very much” and I feel like YSAC is capable of knowing that and is expressing gratitude to fans loyal enough to pause and read the whole glorious calendar
I love it how consistent you are. Every goddamn time I watch a video, it's short and digestible and entertaining and still as hilarious as ever. Thank you for being such a gift.
“You can top your burger all day long, but if you’re more comfortable with bottoming then go for it. No one should judge you.” Looking out for us, thanks
my favorite quote was "the h឴o឴l឴o឴c឴a឴u឴s឴t did឴nt actually happen and not that many j឴e឴w឴s died, have you ever noticed that the chimneys are឴nt even attached to the so called 'g឴a឴s c឴h឴a឴m឴b឴e឴r឴s'" which now that ឴i think about it was a weird segue for a video about onions
Just found this channel and was NOT expecting the technical and comedic gold that is every video of yours I've watched so far. Definitely gonna binge all of them, and the channel is now one of my new favorite things.
I know the "bottoming" joke was for those kinky ones out there but you can actually put your condiments *below* your patties during burger assembly. The meat will keep them weighed down, and the melted cheese sort of glues them into place, so it results in less spillage while you're eating. 👌
I never thought i will hear "remember, you can top your burger all day long, but if you are more comfortable with bottoming then go for it" in food video :D
Brined pickles Brined pickles are prepared using the traditional process of natural fermentation in a brine which makes them grow sour.[3] The brine concentration can vary between 20 and more than 40 grams of salt per litre of water (3.2-6.4 oz/imp gal or 2.7-5.3 oz/US gal). Vinegar is not needed in the brine of naturally fermented pickled cucumbers. The fermentation process is dependent on the Lactobacillus bacteria that naturally occur on the skin of a growing cucumber. These may be removed during commercial harvesting and packing processes. Bacteria cultures can be reintroduced to the vegetables by adding already fermented foods such as yogurt or other fermented milk products, pieces of sourdough bread, or pickled vegetables such as sauerkraut. Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, grape, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and-most importantly-salt. The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally, stones (also sterilized by boiling) are placed on top of the cucumbers to keep them under the water. The cucumber's sourness depends on the amount of salt added (saltier cucumbers tend to be more sour). Since brined pickles are produced without vinegar, a film of bacteria forms on top of the brine. This does not indicate that the pickles have spoiled, and the film may simply be removed. They do not, however, keep as long as cucumbers pickled with vinegar and usually must be refrigerated. Some commercial manufacturers add vinegar as a preservative. Bread-and-butter A jar of bread-and-butter pickles Bread-and-butter pickles are a marinated variety of pickled cucumber in a solution of vinegar, sugar, and spices. They may simply be chilled as refrigerator pickles or canned. Their name and their broad popularity in the United States are attributed to Omar and Cora Fanning, who were Illinois cucumber farmers that started selling sweet and sour pickles in the 1920s. They filed for the trademark "Fanning's Bread and Butter Pickles" in 1923 (though the recipe and similar recipes are probably much older).[4] The story to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and bartering them with their grocer for staples such as bread and butter.[5] Their taste is often much sweeter than other types of pickle, due to the sweeter brine they are marinated in, but they differ from sweet pickles in that they are spiced with cilantro and other spices.[citation needed] Gherkin "Gherkin" redirects here. For other uses, see Gherkin (disambiguation). Gherkins, or baby pickles, are small cucumbers, typically those 1 to 5 inches (3 to 13 cm) in length, often with bumpy skin, which are typically used for pickling.[6][7][8] The word gherkin comes from early modern Dutch, gurken or augurken for "small pickled cucumber".[9] Cornichons are tart French pickles made from gherkins pickled in vinegar and tarragon. They traditionally accompany pâtés and cold cuts.[10][11] Sweet gherkins, which contain sugar in the pickling brine, are also a popular variety.[citation needed] The term "gherkin" is also used in the name West Indian gherkin for Cucumis anguria, a closely related species.[12][13][14] West Indian gherkins are also sometimes used as pickles.[15] Kosher dill
So accurate. The only good thing about people who don't like pickles is they always give me theirs when we get food together, unless they are stupid and asked for no pickles.
I take extreme offense to the 'talk' to the lettuce! I think lettuce adds some crucial texture and if left in leaf form, can be used as a structural sandwich barrier.
"You can use cinnamon if you have no idea what the **** you're doing." Once upon a time as a child, I spilled cinnamon oil all over a plate of burgers my dad had just finished cooking. I didn't say a word and hoped nobody would notice. Everybody got their burgers ready (except me, I wasn't going to touch those) and sat down to eat. Let's just say, they noticed, and they were NOT happy. I denied it with everything in me, and nobody believed me. Not even a little bit. Cinnamon ruins burgers, apparently. Also, try to give that donkey some food and water more often than the horses ...
@@englishatheart Don't think so, but I was like 8 or 9. It was a long time ago. I come from a family of smokers and allergy sufferers, so I wouldn't say smell was one of their strongest senses, haha. My dad never stopped ragging on me about my "cinnamon burgers" though. 😂
It's hard to imagine cinnamon's flavor ever jiving with the kind of savory greasiness you find in a burger. I do wonder what it would take to make it work...
The amount of time put into that calendar for a two second joke that hardly anyone will pay attention to, is the level of dedication I love this channel for.
Congrats to the two kids you are scheduled to have had this month, sad that i missed you on your trip to Germany last Saturday tho. Love the "clean car ... drive through mud" detail!
I paused it to read the entire calendar and it was absolutely worth it, especially for the "egg series" mention that you definitely put there just to torment us 🤣 If I weren't already subscribed, I would subscribe just for the calendar. Thank you for your wonderful videos!
@@aabe1189 Depends on where you are. I wouldn't eat raw beef in Canada or the US (I live in the former, and am inn the latter more than I need to be), but have had amazing tartare in France, Germany, and Poland.
“Remember you can top your burger all day long, but if you're more comfortable with bottoming, then go for it, no one should judge you” lmfao I loved this part so much
When lettuce is fresh, it has a nice crisp and crunch that freshens up the taste profiles. It makes a difference, just not in a shit burger, and not in a burger that has been sitting
That schedule is rad man. I usually delete my browser history on thursdays and I find it easier to laugh on a Sunday but apart from that we seem to have a pretty similar life going on!
This was an amazing episode! Excellent use of subtle jokes while also nailing in the direct ones like the comment about the pickles. Somehow even after internet fame you're still golden!
followed this recipe, just didnt add tomatoes or lettuce, and it was amazing. tasted exactly like what I'd buy at a fast food truck (one thats really good with a 5 star rating)
When I talk to my head lettuce I tell him just one of his leaves is decoration but four or five is cool, crisp deliciousness on my sammy and I appreciate his sacrifice. Im no iceberg hater.
When I do grilled onion smash burgers, I put the patties in a hot skillet, then top with the onion. When it's time to flip, I try to keep all the onion underneath the patty, so that the onion cooks in the hamburger fat, and the water from the onion steams the beef the rest of the way to done. As long as you have that nice, caramelized semi-crunchy texture on one side, it's as good as two.
I feel betrayed, we don't have any good store bought burger buns here in the Netherlands, so I got really excited when you started showing how to make the buns and then it turned out to be one big lie. Send help, or burger buns. Lastly, 10/10 would smash your burger.
YSAC, not liking pickles requires getting help, but forgetting to add your slices of flavortude is punishable by death. No more and no less. This escalation is extremely necessary to ensure that these slices remain the most important ingredient to be better all-round than the crispy water.
Sorry I don't want my entire burger to taste like the least enjoyable ingredient on that burger, even crispy water is better. I want my burger to taste like a burger, and the only way to achieve that is to get those slices of flavourtude as far away from that bun as possible
@@lonestarr1490 We need to set up a legal drawer-line, contain all cabbages and fine the other ingredients for aiding and abetting in this twisted sock-pile of a scheme ...Write down "it's illegal and punishable by smash-burger to be crispy water and otherwise tasteless"
This is a pretty accurate recipe! I would recommend that everyone tries this one out. It will change your life. I made these for 20 people at a party a few months back and everyone wa stunned about how good these burgers were. The smashing is what makes the big difference, since you are breaking apart the inner structure before the cooking process, opposed to having a very comprimated structure when you do a patty normally.
Coincidentally, now I have to make breakfast. But I can't make smash burgers for breakfast because I'm out of magical flavor strips and the beef is frozen solid.
4:23 “remember you can top your burger all day long but if you’re more comfortable with bottoming then go for it. No-one should judge you.” Thank you, glad to know I’m accepted
I prefer lots of lettuce on burgers to counterbalance the heavy greasiness with some cool crispness, not for any imaginary health benefits. I'm really not interested in a borger unless it's got the standard complement of veggies
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I laughed out loud at “You can use cinnamon if you have no idea what the fuck you’re doing”
This reads like an iPhone reaction from an Android phone
@@Sw4y bahahaha 😂
@@Sw4y TheGreatWal *Loved* “This reads like an iPhone reaction from an Android phone”
That part broke me a tad bit.
Same, woke my wife up.
“If you don’t like pickles one thing you can do is seek help” that caught me off guard 😂
I need to send that time stamp to some friends of mine. Makes me wonder if they should even be friends.
@@SKRicochet 4:42
@@SKRicochet 1:40
I cackled 🤣
I thought he said sea kelp like minecraft or somrthing
The amount of work that went in to a 2 second calendar bit is why I will never stop watching your channel
when?
@@ImXyper 4:52
Well worth pausing!
I already bought a donkey (on a Friday, too, coincidentally) so my schedule is a bit lighter than his
In Afrikaans “baie dankie” is pronounced “buy a donkey” and means “thank you very much” and I feel like YSAC is capable of knowing that and is expressing gratitude to fans loyal enough to pause and read the whole glorious calendar
We actually made -1 friends because you were too honest to the lettuce.
this actually made me laugh out loud, nice comment
He made 2
1:40 quote of the day: “If you don’t like pickles, one thing you can do is seek help.”
no intro? i’m starting to think i’m good at cooking.
I Miss The Intro
Yeah, and Pimbloktu!!
Also no outro :(
The saga with the eggs
No intro, no outro, and still no Pimblocto. I miss all of them.
True or false: this is a perfect breakfast food.
Yes.
Yes
If its called Smash Burger 🍔, did its Dad do somthing to him.
yes
Borger
"Crispy water" is probably the most accurate definition of lettuce i've ever heard 😂
It’s a great throwback to his kale crisps video, you need to give it a watch 😂
”Shredded” even.
Idk man, good lettuce tastes good. "Crispy water" is bad variants of lettuce grown badly.
😹😹😹😹😹😹😹😏😹😹😹😹😹😹😹😹😹😹😹😹😹😹😹
That's What I Call It
I love it how consistent you are. Every goddamn time I watch a video, it's short and digestible and entertaining and still as hilarious as ever. Thank you for being such a gift.
“You can use cinnamon if you have no idea wtf you’re doing” 😂
“You can top your burger all day long, but if you’re more comfortable with bottoming then go for it. No one should judge you.”
Looking out for us, thanks
Smash indeed. 😏
@@Ahrpigi you get one clap
👏
Important message especially in a time when tops dominate.
@@happily_blue you also get one clap
👏
more like 16bitchboy
"Maybe the smash was the friends we made along the way" is a top 5 YSAC quote for sure
yea but we made 0 .. 0 friends along the way
Tell it to your friends when you beat them in Smash Bros
my favorite quote was "the h឴o឴l឴o឴c឴a឴u឴s឴t did឴nt actually happen and not that many j឴e឴w឴s died, have you ever noticed that the chimneys are឴nt even attached to the so called 'g឴a឴s c឴h឴a឴m឴b឴e឴r឴s'" which now that ឴i think about it was a weird segue for a video about onions
What are the other 4
@@sticklyboi that went down a dark path. How do you get from burger to there?
Bizzare
Just found this channel and was NOT expecting the technical and comedic gold that is every video of yours I've watched so far. Definitely gonna binge all of them, and the channel is now one of my new favorite things.
Don't listen to him, lettuce! I like the crunch you add to the burger! You're special in your own way!
Lettuce and raw onion are the crispy bros of burgertown and it wouldn't be the same without them.
I know the "bottoming" joke was for those kinky ones out there but you can actually put your condiments *below* your patties during burger assembly. The meat will keep them weighed down, and the melted cheese sort of glues them into place, so it results in less spillage while you're eating. 👌
Or you could just top all your burgers like a normal person and let the sadists out there flip it over before eating it.
@@justinkraynie6435 ay man, bottomings are where it's at
"Less spillage while you're eating" can be as kinky as you want it to be
That's what he was talking about. And there's nothing inherently "kinky" about being gay
@@plwadodveeefdv that is not to do with being gay lmao
I never thought i will hear "remember, you can top your burger all day long, but if you are more comfortable with bottoming then go for it" in food video :D
That’s what happens when snowflakes make videos
That absolutely killed me 😭
@@InDisskyS131 Or people with a sense of humor
@@MezephelesArt Or flamers….
@@InDisskyS131 not judging what you do in your free time but noone forces you to be here
"If you don't like pickles, one thing you can do is seek help."
This is correct.
I feel attacked…
Brined pickles
Brined pickles are prepared using the traditional process of natural fermentation in a brine which makes them grow sour.[3] The brine concentration can vary between 20 and more than 40 grams of salt per litre of water (3.2-6.4 oz/imp gal or 2.7-5.3 oz/US gal). Vinegar is not needed in the brine of naturally fermented pickled cucumbers.
The fermentation process is dependent on the Lactobacillus bacteria that naturally occur on the skin of a growing cucumber. These may be removed during commercial harvesting and packing processes. Bacteria cultures can be reintroduced to the vegetables by adding already fermented foods such as yogurt or other fermented milk products, pieces of sourdough bread, or pickled vegetables such as sauerkraut.
Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, grape, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and-most importantly-salt. The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally, stones (also sterilized by boiling) are placed on top of the cucumbers to keep them under the water. The cucumber's sourness depends on the amount of salt added (saltier cucumbers tend to be more sour).
Since brined pickles are produced without vinegar, a film of bacteria forms on top of the brine. This does not indicate that the pickles have spoiled, and the film may simply be removed. They do not, however, keep as long as cucumbers pickled with vinegar and usually must be refrigerated. Some commercial manufacturers add vinegar as a preservative.
Bread-and-butter
A jar of bread-and-butter pickles
Bread-and-butter pickles are a marinated variety of pickled cucumber in a solution of vinegar, sugar, and spices. They may simply be chilled as refrigerator pickles or canned. Their name and their broad popularity in the United States are attributed to Omar and Cora Fanning, who were Illinois cucumber farmers that started selling sweet and sour pickles in the 1920s. They filed for the trademark "Fanning's Bread and Butter Pickles" in 1923 (though the recipe and similar recipes are probably much older).[4] The story to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and bartering them with their grocer for staples such as bread and butter.[5] Their taste is often much sweeter than other types of pickle, due to the sweeter brine they are marinated in, but they differ from sweet pickles in that they are spiced with cilantro and other spices.[citation needed]
Gherkin
"Gherkin" redirects here. For other uses, see Gherkin (disambiguation).
Gherkins, or baby pickles, are small cucumbers, typically those 1 to 5 inches (3 to 13 cm) in length, often with bumpy skin, which are typically used for pickling.[6][7][8] The word gherkin comes from early modern Dutch, gurken or augurken for "small pickled cucumber".[9]
Cornichons are tart French pickles made from gherkins pickled in vinegar and tarragon. They traditionally accompany pâtés and cold cuts.[10][11] Sweet gherkins, which contain sugar in the pickling brine, are also a popular variety.[citation needed]
The term "gherkin" is also used in the name West Indian gherkin for Cucumis anguria, a closely related species.[12][13][14] West Indian gherkins are also sometimes used as pickles.[15]
Kosher dill
the same -can- is to be said for olives.
yup
So accurate. The only good thing about people who don't like pickles is they always give me theirs when we get food together, unless they are stupid and asked for no pickles.
2:01 the perfect pickle placement. Its like a modern day Michelangelo statue.
2:07 I Have No Idea What You're Talking About
Oh my god I didn't even notice xD
I take extreme offense to the 'talk' to the lettuce! I think lettuce adds some crucial texture and if left in leaf form, can be used as a structural sandwich barrier.
For a many years on RUclips I finally found a video with ONLY ORIGINAL ideas. That’s just awesome
We’re only halfway through the month yet you’ve had a flute concert, an EDM album _and_ two showers? Must be one hell of a hectic month
"You can use cinnamon if you have no idea what the **** you're doing." Once upon a time as a child, I spilled cinnamon oil all over a plate of burgers my dad had just finished cooking. I didn't say a word and hoped nobody would notice. Everybody got their burgers ready (except me, I wasn't going to touch those) and sat down to eat. Let's just say, they noticed, and they were NOT happy. I denied it with everything in me, and nobody believed me. Not even a little bit. Cinnamon ruins burgers, apparently.
Also, try to give that donkey some food and water more often than the horses ...
Cute story!
Someone else who read the calendar!
Cinnamon has a very prominent smell. You're telling me no one smelled it? 🤔
@@englishatheart Don't think so, but I was like 8 or 9. It was a long time ago. I come from a family of smokers and allergy sufferers, so I wouldn't say smell was one of their strongest senses, haha. My dad never stopped ragging on me about my "cinnamon burgers" though. 😂
It's hard to imagine cinnamon's flavor ever jiving with the kind of savory greasiness you find in a burger. I do wonder what it would take to make it work...
I love that you spent possibly 2 hours on the stop motion bit that lasted all of 3 seconds…you’re the best, dude!
"If you don't like pickles, one thing you can do is seek help." Jokes on you, I'm already seeking help!
Probably the moment I agree with the most? "If you don't like pickles, you can go get help."
I'm just glad he came to his senses and returned all those horses...no way he will have time for them when he becomes Mayor. You have my vote!
I'm so confused now
Im pretty sure he learned the way of the horse and became one so now he doesn't need them anymore
Heheh
Sure, but he does buy a donkey in the end
... and gets a donkey instead!
The amount of time put into that calendar for a two second joke that hardly anyone will pay attention to, is the level of dedication I love this channel for.
You are severely underestimating the viewers of this channel :P
@@Mormielo I know I paused the hell out of the video!
@@Mormielo I'm glad to hear it 🤣. I turned up the quality paused it and was reminded to check my blinker fluid.
based on the comments, we all paused the video and read every single day!
I hope on the 16th he wants to “Become DJ” not “Become OJ”. His knife skills should be sufficient either way 😂
Congrats to the two kids you are scheduled to have had this month, sad that i missed you on your trip to Germany last Saturday tho.
Love the "clean car ... drive through mud" detail!
Or "Learn horde riding" and "Delete web history" on the first Monday and Tuesday
delete Facebook and adopt dog
& end the whole month by buying a donkey.
13 is a lizzo concert lol
You almost gave 3 million subscribers now! Congrats. I’m happy your channel popped back up on my recommended
Fresh lettuce isn't for health, nor taste. Its for the crunch.
I paused it to read the entire calendar and it was absolutely worth it, especially for the "egg series" mention that you definitely put there just to torment us 🤣 If I weren't already subscribed, I would subscribe just for the calendar. Thank you for your wonderful videos!
I always wonder if he actually uses the ingredients that he sticks outside and in weird places
im just hoping he didnt use the same ingredientes he assembled on top of the raw beef
@@claraestrada5080 You can eat raw beef though?
@@overgrownturnip Yeah, and get salmonella. :D
@@aabe1189 Depends on where you are. I wouldn't eat raw beef in Canada or the US (I live in the former, and am inn the latter more than I need to be), but have had amazing tartare in France, Germany, and Poland.
@@claraestrada5080 It literally gave me a shiver, but then he fried the onion, so I guess it makes it alright
He said we made zero friends along the way -- not because we didn't meet anyone (we did), but because none of them wanted to be our friend.
Relatable
Thank you for releasing this video, i have been 2 weeks binge watching what i have already binge-watched previously because of it.
Pickles on their own: yes pleeeease ! Pickles on burgers: no thank you x.x
“Remember you can top your burger all day long, but if you're more comfortable with bottoming, then go for it, no one should judge you” lmfao I loved this part so much
YSAC continuing to humble iceberg lettuce is one of my favorite running jokes
finally some real artery clogging, blood stopping food straight from america
Straight up nasty. 🤢🤮
I mean... he's from a kind of America, but probably not the one you're thinking of.
@Crimson Outdoors Co. looks like real american cheese, not the kraft american cheese flavored food product.
@Crimson Outdoors Co. If you think thats Government Cheese you have Not spent enough time making and eating Bad Food in America
When lettuce is fresh, it has a nice crisp and crunch that freshens up the taste profiles. It makes a difference, just not in a shit burger, and not in a burger that has been sitting
I've watched so many of these in the past couple of days, love them
I actually love the texture that lettuce adds to a burger
i have never looked at lettuce on a burger and went "this must be healthier than a regular burger"
Yeah, I use it on a burger to help counteract a burger being too greasy. It a unsung hero of helping balance out a burger
I thought it was there for the crunch?
@@explosivediarrhoea4336 I thought that when used not shredded, it acts as a barrier to keep the sauce
IMO, Bürger needs the cronch that lettuce provides
Especially since most burgers use iceberg lettuce, the most watery of all crispy waters.
That schedule is rad man. I usually delete my browser history on thursdays and I find it easier to laugh on a Sunday but apart from that we seem to have a pretty similar life going on!
This was an amazing episode! Excellent use of subtle jokes while also nailing in the direct ones like the comment about the pickles. Somehow even after internet fame you're still golden!
I don't have a garden trowel, will a shovel work?
You will never know how therapeutic it has been to binge watch your videos. Guaranteed laughter
you sound really low info, i mean really really low info.
Thank you for putting lettuce in its place. It was getting full of itself, despite not being full of flavor.
Iceberg .The others are nutritious.
After mastering how to take care of horses, this man is now on to donkeys.
That donkey is going to have a good life.
What is this about what am i missing i keep seeing comments like this all over
@@apatel101 Sorry lol It's the calendar he showed for a split second in the sponsor segment. You should read it, it's good 😂
Oh my god i dont know how i missed it actually had to go back a few times to find out 😆
I cannot think how many years you have brought me happiness.
followed this recipe, just didnt add tomatoes or lettuce, and it was amazing. tasted exactly like what I'd buy at a fast food truck (one thats really good with a 5 star rating)
2:07 - It's the tomato slice pushing into red rocket territory that makes it.
That's a wang dangler!
There's no accidents
Tom.'s r a gamble. I use only Romas or cheeey tom.s in Winter. They r indestructable .
0:15 lean meats can also make you fall over. I’d avoid them if you want to keep standing up straight
When I talk to my head lettuce I tell him just one of his leaves is decoration but four or five is cool, crisp deliciousness on my sammy and I appreciate his sacrifice. Im no iceberg hater.
When I do grilled onion smash burgers, I put the patties in a hot skillet, then top with the onion. When it's time to flip, I try to keep all the onion underneath the patty, so that the onion cooks in the hamburger fat, and the water from the onion steams the beef the rest of the way to done. As long as you have that nice, caramelized semi-crunchy texture on one side, it's as good as two.
THIS FOOD AND HUMOUR SANDWICHED PERFECTLY.....
I feel betrayed, we don't have any good store bought burger buns here in the Netherlands, so I got really excited when you started showing how to make the buns and then it turned out to be one big lie.
Send help, or burger buns.
Lastly, 10/10 would smash your burger.
Import some from here, in Germany, we eat nothing but Brot
@@themenacingbeast5437 Nah, I know German bread and it's not an American burger bun!
I recommend Joshua Weisman or Babish for good buns.
Guga has an amazing bun recipe, man is a master when it comes to meats and burgers, makes brioche buns, but there is plenty out there
Brioche and potato are good ones
i just realised theres no intro, no wonder i felt empty for a second
Nice to see YSAC taking care of himself. Showering a whole two days a month! 👏
I came across this channel by accident. I'm weirdly addicted.
Wow I did not regret watching this video. Please remember to look in the file cabinet next time to add a few delicious mushrooms!
pimblokto was the friend we made along the way. He was also the one we lost : (
Ysac likes a little drama and pathos in his efforts .
I love your dry humor while explaining how to make food keep up the good work!
😂 let’s face it- the schedule you made is now the star of the show!
That calendar was the most entertaining thing I've seen in a minute
A wise man once said: "if you don't like dill pickles, you know what you are." And I live by that. 😌
YSAC, not liking pickles requires getting help, but forgetting to add your slices of flavortude is punishable by death.
No more and no less. This escalation is extremely necessary to ensure that these slices remain the most important ingredient to be better all-round than the crispy water.
Sorry I don't want my entire burger to taste like the least enjoyable ingredient on that burger, even crispy water is better. I want my burger to taste like a burger, and the only way to achieve that is to get those slices of flavourtude as far away from that bun as possible
@@danielmacpherson8487 One thing you can do...is seek help
@@danielmacpherson8487
You need a therapist
I use the cotton setting on my Black & Decker iron in a “smash and sear” technique
It's like I both wish and don't wish I could fine my ingredients this way
I mean, what would you even fine them for? Being crispy water and otherwise tasteless?
I don't know if that's intentional, or a mere typo.
@@lonestarr1490 We need to set up a legal drawer-line, contain all cabbages and fine the other ingredients for aiding and abetting in this twisted sock-pile of a scheme
...Write down "it's illegal and punishable by smash-burger to be crispy water and otherwise tasteless"
@@Orange_Swirl Do not belittle my typo. Bask in its glory 🌅
Straight up; cupboard cheese IS 👏 A 👏 THING 👏
This is a pretty accurate recipe! I would recommend that everyone tries this one out. It will change your life. I made these for 20 people at a party a few months back and everyone wa stunned about how good these burgers were. The smashing is what makes the big difference, since you are breaking apart the inner structure before the cooking process, opposed to having a very comprimated structure when you do a patty normally.
I like how you only walked your dog once during the 18 days you've had it.
3:25 i know you were texting pimblokto
When you're toasting the buns you can add some garlic powder if you like garlic bread and not having any friends due to bad breath.
Maybe the real garlic is the friends we lost along the way (worth it, tho)
i swear to god, you are the guy she tells us not to worry about
My purpose for putting lettuce on hamburgers is to keep the bread from getting soggy
Coincidentally, now I have to make breakfast. But I can't make smash burgers for breakfast because I'm out of magical flavor strips and the beef is frozen solid.
That calendar is the best story arc I've seen in a long while!
I’ve been craving a smash burger for eons. It’s only increased more after watching this.
Me too but I never cook raw meat. Wish there were a f. Fd. for them .
On Roseanne they made one in her diner called 'loose neat'. Ha!
@@MeTreesndirt Nice! So you only buy frozen burgers? No judgment just curious.
4:23 “remember you can top your burger all day long but if you’re more comfortable with bottoming then go for it. No-one should judge you.”
Thank you, glad to know I’m accepted
"Zero...We made zero friends along the way..."
Made me chuckle! 😅
Also, agreed when it comes to pickles. That dose of acidity is a must...
I gotta say, I die a little inside every time I watch one of your videos and it doesn’t have the intro or outro song.
Driving through mud is waaaaay more satisfactory if you have a clean car
There's a reason this dude has almost 3m subs. I love his antics 😆
Me Too😁
This video is alot funnier than I thought it would be so well done for making it entertaining
Thank you for having the correct opinions on both pickles and lettuce as burger toppings. Some people aren't brave enough to say it.
Lettuce isn't even the best crispy water. Pre-pickles are.
I'm partial to cheez-whiz holders myself.
Those are crunchy water.
"Looks like we're ready."
That's not the only thing it looks like.
It's a sad Eiffel Tower, right?
I watched this video with my wife and she thought the meatballs at 0:24 were so cute that she started crying 😂
Uh oh, hormones at work?
3:00 I'm at a loss if this was a joke or not, but that's a masonry trowel, not a garden trowel...💀
Yeah but he picked it up in the garden center, so...
“Get all your shit together before you start” hurt more then it should
This looks so good, I'll definitely save this recipe.
It’s a burger bro. What recipe? Ground beef and some seasoning….
@@InDisskyS131 but I'll forget about the burger if I don't save it.
4:07 I didn’t hear you say it was out of focus I thought you censored the burger lol
That looks so messy. Do people manage to eat these without getting it all over their face?
'Pleede come bacj I was soooooo strips'
im crying 😭
I love this guy. Been watching him for years now. He pretty much just speaks in his own language lol
That 'month in the life' calendar... what a ride that must be!
I prefer lots of lettuce on burgers to counterbalance the heavy greasiness with some cool crispness, not for any imaginary health benefits. I'm really not interested in a borger unless it's got the standard complement of veggies
The onions need to be raw too . And a sliced dill for me .
4:52 just pause and admire his fake schedule. He wrote multiple different funny agenda items every single day.
YES
He only wrote “shower” on three of the days lmao
Applying the sauce before cooking the meat will make the buns too soggy. Only apply the sauce when assembling
This guy’s sense of humor always makes me laugh when I see a new upload 😂