A Dave's Cooking Marathon
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- Опубликовано: 17 окт 2024
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I let some chuddy pre-roll ads play to completion for this, it better be good!
I close the video and re-open on Chud ads. I'll watch ads, but not bullshit ones.
Also, all the ads you scroll past (on mobile, at least) can be reported. I made a habit of consistently reporting all Right Wing/Christian ads as "Inappropriate" and now I don't see them anymore. RUclips just straight-up doesn't show them to me anymore.
Make the algorithm work for you.
Is that some euphemism or something, yah perv?
I learned more hearing Jake describe how to do Dave’s burger better than I did from every Dave video combined
Ngl, as an Aussie, seeing those burgers plopped on the grill without any sizzle whatsoever hurt me deeply in my soul.
I suck as a cook but holy shit even I can grill a burger
DONE!
I've never heard such contempt for being alive in one syllable.
Tbh I love watching these just bc as a very basic bitch, I always learn something about cooking from Jake's commentary. And that Penne a la Vodka at the end 😍
I'll admit it, Dave is a better cook than me, because he actually, like... Cooks. I've always avoided it, I hate teasing myself with food for 20+ minutes before actually getting to eat it. I find these reviews of his videos really helpful, because Dave covers things which *can* be done, and then Jake shows the technique for how it *should* be done.
The secret for a lot of single cooks is that you make a nice little meal for yourself but youre also eating little bits along the way. RUclips cooks never show that but you betcha they are almost ALL nibbling on everything as they go.
I would really recommend watching cooking videos other than Dave's. It's always possible to pick up bad habits, and Dave's are loaded with them. Tons of free, excellent cooking videos on RUclips - so much to learn and try.
I am left speechless yet again by Dave’s “food”.
I think you misunderstand him when it comes to salt. He probably means the acidity you get from tomatoes when you cook them and he mistakes that for salt that is in the tomatoes.
Dave, the reason why we add sugar when we cook tomatoes is not because of salt, but the acidity that comes from cooking tomatoes.
That acidity makes tomato juice great for helping tenderize meat by breaking down some of the binding proteins during cooking, too
It can also be avoided by cooking the tomato sauce a bit longer.
"And place in the fridge for a couple of minutes. At least thirty minutes."
THE LORD OF GLOOP!!! Jake's roast of these videos give me life.
New Lord of Gloop just dropped, let’s fucken goooooo!
Omg I’ve been waiting for another one of these forever!!!!
Can't go wrong with Vincenzo's Plate.
Jake is 100% right about getting your pan hot! It's like an oven, you wouldn't put a cake into a cold oven and then turn it on. If you want a good pan fried burger or steak (not everyone has a stovetop griddle) it's easy. Turn the burner on just over medium temp to medium high, 375-400°f. Take a stick of butter and just coat the bottom of the already hot pan, and then place your seasoned meat into the pan. 3-4 min untouched then flip, 2-4 min to preference, flip 30 more seconds and take out of the pan. Let rest, serve.
It'll get you a cooked med rare to still juicy med well.
I always make a simple garlic butter for steaks, literally press 1-2 fresh raw garlic and mix into slightly melted salted butter to taste. Super simple, a 5 year old could do it but you can use it in the pan as well as to top a steak. It'll make everything seem just one notch above typical house cooking.
Also never use 1/4lb patties, use 1/3lb minimum. 1/4lb patties cook way tooooo fucking quick to build any real flavor.
For a steak, I like the garlic butter with habenero sauteed in as well, fresh blackberry crushed and whole, Arugula, a pinch of green herb, and maybe melt some salty cheese over the steak in the broiler. Roast some taters or carrots in olive oil, with rosemary. A great first course is avocado and tomato slices alternated with a basalmic vinegar drizzled over it.
Or just eat some trash you found outside a Red Lobster. That's not too bad either
I actually have a few cake recepies where you put it in a cold oven and no pre-heating. B. Dylan Hollis does a great video on one. I'd check it out
He turned Spaghetti and Alfredo into Macaroni and Cheese, the absolute Americanism on display.
I'll give him credit for using plates to flatten the burgers. I never thought about doing that and I think I'll start doing that.
Get a wide spatula and something like a rolling pin to force the spatula down and smash the burger from a meatball form after you put it on the griddle.. (kinda what Jake said), it works out better.
I'm here for the gloop and claw
I use the back of another spatula for my left hand in smashburgers.
I got an actual ad for corn on this vid 😂
I mean, I prefer jalapeños, but then again I enjoy my face being on fire.
As a food truck owner who does sliders, Dave's burger made me sad. Colby jack? What are we five?
The best peppers I've had in terms of flavor are Aleppo, aji sugar rush, pimento diomar, bhut jolokia (ghost), and Carolina reaper. I've heard the Trinidad Moruga scorpion also has good flavor. The humble bell pepper can taste very sweet if it's homegrown and allowed to fully ripen on the vine.
Also Jake, when it comes to the laxative effect, it is very much the capsaicin that causes it in the hotter peppers. Capsaicin is often used medicinally for both pain relief and its laxative effect.
Man, that actually good cooking video at the end was marvelous. I recently had to move back in with my dad due to financial issues (full time for years, yet still don't make enough to afford a place haha), and I haven't really cooked good food since. I should try to get back into it. Might make me feel better. Better than Dave, anyway ;)
Imagine being so gross that a chef who describes ingredients as making love is a palette-cleanser.
Diners, drive ins and dives
Lord of Gloop strikes again.
The fact he claims his rule is not to add anything to burger meat is telling enough that he doesnt cook well.
There is of course nothing wrong with a burger made of straight 80/20 but anyone who likes a burger with a little something extra should try at least mixing in a Lipton Onion Soup Mix to a lb of burger meat (you could do something way nicer than that but if youre a regular person looking to improve a burger quick, seriously, this is a GREAT option).
As they said in the Office: Bread is the paper of the food industry. You write your sandwich on it.
Also, like you said Jake, if you plop a burger on the grill it BETTER FUCKING SIZZLE immediately.
Why? Why is it all hideous? I am sitting here having hanger steak tacos, with queso that I have infused with weed, and a nice cocktail Michelada thing. I am nice and not sober but this is some good food.
Was Dave climbing Coor’s mountain during these?
Pro cook here. Its lumpy cause they diddnt emulsify the tomatoes or cook long enough, as well as cooking alfredo too long so the cream was splitting.
People can prep ahead all they want but ive always been against prepping alfredo. You can make it in a pan in like 2 minuites. Butter, cream, parmesan.
Traditionally just use butter and Parmigiano reggino with pasta water if you want traditional alfredo no cream
Notice me, Jake
Jake. No. The heat definitely gives you the shits. I'm a hot sauce maker... No skin in that. You eat enough capsaicin, you get will get at least one hot diarrhea.
I'm guessing your not into big spice.
I think Dave could really use better color grading tbh. Wouldn't make the cooking *better* but it wouldn't look AS bad at least
You must be a good cook Jake!
23:14 Out of all the wrong things Dave has ever said, this might be the most wrong. Nothing needs pickles, ever, under any circumstances Dave.
Hehehe Vincenzo’s plate…
I’m 20, I don’t have much cooking experience, and even I knew since like middle school that the pan has to be hot before you put meat on it (dad taught me to flick water on the oil and if it sizzles it’s ready)
I got a little cast iron pan that fits in a bigger cast iron, it is the best smasher.
Yes I use poblanos on most stuff that requires jalapeño
Tbh when I first went vegan I made a lot of gloop and pasta cuz I was learning how to cook and I was obsessed with making the ‘vegan version’ of everything.
But Dave really never got out of the ‘needs improvement’ stage. And damn the dude seems to cook a (more or less) basic as shit burger for almost every one of his cooking vids.
Like homie I eat a burger once a week if that.
I’m not even going to disrespect his love for iceberg on a burger either cuz it really gives the best crunch.
But yeah his cooking most def needs improvement for sure lol.
He wants to be Babish sooooo badly.
...that is not penne rosa- that is just... that's an insult, my italian heritage wants to vomit, and i literally ate pasta earlier- its just so gross...you don't mix the sauce.with pasta like that- you dont re-fry it- you dont put THAT MUCH SAUCE- just...ew- and dont get me started on the pathetic marinara- a good, proper marinara will take you an entire day, first of, and includes so much more effort and ingredients, you dont just...dump shit together- i just...im dying inside...that was the grossest pasta- blehh :(
his burger patties were also so sad and in my opinion much too thin, and im so thankful to jake for showing an actual proper italian cooking tutorial after that disgusting 'penne rosa' goop thing
I use a lot of home grown ingredients in my own cooking, and prepare a lot of recipes from scratch, so seeing Dave dump so many cans and packages of prepared ingredients into a pot and mash it all together is just... no.
It’s so odd that he under seasoned the sauces so much. Especially considering that most sauces are under seasoned. When making a pasta sauce, you want it to be over seasoned because it gets diluted in the pasta
Smash a burger on a grate or grill, you loose the burger meat, jake.
That’s not true at all that Italian food is all about fresh ingredients. Especially in Northern Italian cuisine.
Looks like Jake is chubbing up even more.