Shadowing Practice: 100 YouTubers Cooked For Me - Learn English Speaking with Video

In this video, I'm visiting the biggest YouTubers in the world to cook them their favorite dishes.

But what they don't know is that they are actually cooking for me.

Bro, you said you were cooking!

I'm sorry.

Oh, no, no. And by the end, we'll find out which of your favorite YouTubers is the best chef of them all.

All starting with Mr. Beast.

I'm starving!

Come on in!

Bro, I love when he visits.

He just makes me food.

As you know, I've got all the ingredients here to make you a fresh and delicious fried chicken sandwich.

Thank you.

One other tiny little note, you will be cooking me a fried chicken sandwich.

Wait, but I invited you because I wanted a fried chicken sandwich.

I know, I tricked you, but you're going to be ranked on a tier list with the biggest YouTubers on the planet.

So if I were you, I'd try.

Oh, okay.

Oh, boy.

How do you even make a fried chicken sandwich?

That's for you to figure out.

Get cooking.

All right, this is oil.

I'm opening up the chicken because it's fried chicken.

Every time I'm cooking with you

so far, you've also broken things just remember i am judging also on cleanliness cooking skills presentation

and taste did you just hit yourself with chicken well it blew off

that was weird i assume the way you get the crispy

coating is flour are you going to season it are you

just going to go just flour well we'll season it after

we fry it remember for frying you need a wet dredge

and a dry dredge oh i have no idea what you're

talking about try to crack with one hand i will give you extra

that didn't work put some milk in

and now we're drenching it i call this the raw dog

now we plop it in the oil oh we're ready you're

right oh okay here can you do it i don't want

to get burned fine safety first time to make the sauce

we're gonna put a little barbecue in here mayonnaise this is not a chicken sandwich without some mayonnaise

and then of course some ketchup these are the three goaded sauces

which equals a triple goaded sauce here's our plate this is

a lid by the way just that's fine yeah can he

open a pickle jar oh i got it we're cutting the pickle oh all right be really Be careful.

I never have trusted you with a knife.

Careful.

As long as it's not glass, I'm happy.

We're putting our proprietary sauce.

That's a nice color of a sauce.

Do you see that?

Well, what other people don't realize, you take a pickle, put some sauce on it.

Now it sticks to the bun.

What do I do with this?

All right, that's done.

Ah, look at that.

Actually really good golden brown color.

Is it cooked?

I don't know.

Will the inside be raw?

Maybe.

Are you putting that next to the chicken sandwich?

Trust.

Ah, gourmet.

Can you back up?

Okay.

All right.

All right, Nick, it's ready.

What we have here is what I call the beast chicken sandwich.

It's on a lid.

This is creative, and I actually like that.

Thank you.

Yeah, there we go.

Take a bite.

There you go.

What do you rate it out of 10?

The cleanliness was very low.

Ahem.

The chicken has no seasoning.

Ahem.

However, it's incredibly juicy and the sauce is very well balanced.

Mr. Beast somehow is going to get B -tier.

B -tier?

Wait, why is he running away?

Our next YouTuber is Ryan Trahan, who you probably know from his clever challenge and adventure videos.

And he's asked me to make him some cookies, but as we both know, he's the one making me cookies.

Nick.

Come on in.

I've had some of your regular cooking, but I don't think I've had cookies from Nick DiGiovanni before.

Yeah, that's the thing you are going to be cooking me cookies today.

He'll be back.

I don't know if you recall, but I got the baking badge from you.

It was a while ago, and I haven't baked anything since.

Stick of butter goes in the bowl.

Sugar.

You're surprisingly confident.

And let's mix it up.

Seems dangerous.

So you really want that texture to kind of start coming through.

It looks like scrambled eggs a little.

So I think what actually went wrong here is I should have heated up the butter a little.

It's not sanitary.

100

Did you even think about freezing the oven yet?

101

Yes.

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But you didn't do it, though.

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Yeah, we're just going to preheat the oven here to about 300, 400.

104

Next up, we need some vanilla.

105

This is a vegetable, so I'm not going to put it in my cookies.

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Instead, we're going to use vanilla bean paste. And voila!

107

Boom.

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For flour, you really just kind of want to get a handful.

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You are not measuring at all.

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Yes, I am.

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Next up, we're going to get a little bit of baking soda.

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Not too much.

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We just need enough so that they rise.

114

Whoa.

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I like soda.

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And now I spin it up.

117

Oh, boy.

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Have you ever made cookies from scratch before?

119

No, dude.

120

This dough actually looks and smells surprisingly good.

121

Let's scoop up a few cookies here.

122

That is crazy how much that looks like ice cream.

123

Maybe he can bake.

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There you have four stellar cookies.

125

I'm going to add some of the new Joyride Fruity Zips just for a little splash of flavor.

126

To be clear, you're making cookies that have a fruity candy in them.

127

Yeah.

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Not chocolate.

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If there's anything that you've taught me, Nick, you got to take risks to do great things in the kitchen.

130

I think they look pretty neat.

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Let's throw these cookies in the oven.

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Can you play some epic music for this?

133

Yeah.

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What do you want to do while we wait?

135

Do an arm wrestle?

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One, two, three.

137

Can you cut that out?

138

Let's check on the cookies!

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Voila!

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I present to you my homemade sugar cookies.

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I am not sure what to think about this.

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Well, that's because you haven't tried it yet.

143

Normally, I'd be upset about the top of the cookie being flat like this, but you've gotten a beautiful crust on the back.

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I don't think you meant to do that, but literally, that was my goal.

145

Cheers.

146

Cheers.

147

Mmm.

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Just got a hint of blue raspberry.

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Here are the pros.

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The candy works really well with the cookie.

151

They melted down really well, so they're soft, slightly warm, and they give a nice, fun texture to the cookie.

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Visually, I love the look.

153

The colors are nice.

154

Even though you didn't measure, shockingly, the ratios are just about spot on.

155

But that brings me to the cons.

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Oh.

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You put way too much baking soda in here.

158

Oh, did I?

159

It gives a really kind of weird, chalky mouthfeel.

160

Your tongue starts to kind of feel a little bit weird.

161

Yeah.

162

There's also no salt.

163

Because of the lack of salt, it's very one -dimensional.

164

Given some of the fatal errors you made, I'm going to put Ryan Trahan at C -tier.

165

Respectfully, Nick, you got to go.

166

Get out of my house.

167

Okay.

168

C -tier is crazy.

169

Our next YouTuber is Arak, who you probably know for his insane prank videos.

170

And he's requested fish tacos, but since he likes to prank everybody,

171

I have an extra little prank in here for him Welcome to my kitchen.

172

I've never used this actually in my entire life.

173

I'm gonna be honest with you Maybe you can teach me how to cook tacos, but also how to use my

174

Everything why tacos my absolute favorite fast food place a lot

175

of people know is Taco Bell I just assumed since you're like the chef guy.

176

You're gonna make that but better, right?

177

You're almost right Unfortunately, I'm pranking you you're cooking for me, and I'm gonna give you a great It's not a very good prank.

178

Since you requested fish tacos...

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Oh, I can already smell it.

180

Oh, what the freak?

181

Ew, dude.

182

I can't do this.

183

Good luck.

184

Oh, no, no. Oh, my gosh.

185

Okay, here we go.

186

So we're just going to cut the head off.

187

Oh, not good.

188

Trust me, this is the way this is supposed to go.

189

Oh, watch your fingers.

190

Okay, this isn't bad.

191

Look, you're getting a filet.

192

Guys, let me know how I did on my first filet of all time.

193

I think it's probably an A.

194

Now you got to get all the meat off.

195

Uh -huh.

196

Is this enough fish for tacos you think?

197

Let's cut up some tomatoes.

198

My thought here is to make some sort of salsa.

199

Next we're gonna go for the cabbage.

200

Not bad knife skills.

201

This is okay.

202

Red onions.

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Delicious in a taco.

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I don't know how to cook.

205

He's cutting it in such a way that you actually can't tell anymore what's skin, what's onion.

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So I'll have a really nice surprise later when I bite into that taco.

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If there even is a taco.

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Mango.

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It's going in the salsa.

210

See, I like that.

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Throwing a little sweetness in there.

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Yep.

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One more thing.

214

The avocado seems about how he would cut an avocado mix

215

this around pretty oniony just kidding it's perfect now i'm going to cook the fish is

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that a question there's like some like hard barbs in here is

217

that chill vibes that's the bones of the fish is it

218

fun you're not going to judge this based off of my

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cooking skills though it's off of taste right eric i'm i'm

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serious this is not good osmo coastal catch i picked this

221

up myself i actually love this stuff i'm not even gonna

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lie a little salt i have absolutely no idea how to use one knob on this all right see

223

if he knows how to turn the stove off what are

224

you doing how else would I possibly do this olive oil

225

listen for the sizzle good I'm gonna try to earn some

226

points back here check this out here we go why is

227

there a confetti I threw a party there's still confetti up

228

there fish is actually looking pretty good you're getting a nice

229

golden crust on the bottom there i like what i'm seeing

230

so far time to plate you're gonna love these you're breaking all of them i cannot believe

231

that i single -handedly with no help from nicholas got from

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a raw fish to this moment oh no you're gonna garnish

233

with a little bit of cilantro here done real quick first

234

i want to take a look at the mess here is

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part of the workstation the mango wrapper hiding right where you cook the fish.

236

Don't worry about that.

237

Bunch of broken tortilla shells.

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Please present the dish.

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These are my fish tacos.

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They come with some sweet and sour salsa on the top, some avocado, and garnished with cilantro.

241

Here we go.

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I'll be right back.

243

No, come on.

244

No way.

245

Try one.

246

Oh.

247

He just spit it out.

248

In the taco, I had one fish scale, a couple pieces of onion skin.

249

I don't know if anyone noticed, but he didn't wash his hands before we started cooking.

250

So for that, as much as it pains me to do this, give me a good grade, give me a good grade.

251

Because I really do love this guy.

252

Arak is going straight to F tier.

253

Oh, God.

254

This is the worst day of my life.

255

Our next YouTubers are the Stokes Twins.

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They're known for their fun viral challenges, and they also happen to love food.

257

So I'm sure they're going to love this pizza.

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Welcome to the kitchen.

259

Okay i can see you guys don't probably cook all

260

that much no lord ash they just said

261

that at the exact same time is that a twin thing it is

262

that was cool yeah we like the same food but he just likes more of it First question, why did you choose pizza?

263

Well, you can put anything on pizza.

264

We can put our favorite foods like fried chicken, pineapple.

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I have good news and bad news.

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The good news, I made the best pizza dough you're ever gonna have.

267

The bad news is that you're making me a pizza.

268

No!

269

I'm gonna walk out of here.

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I don't cook.

271

Pizza just happens to be like the hardest food you can make.

272

It's like three ingredients.

273

Are you supposed to add the ingredients first or after?

274

I think you cook it first and then you just sprinkle everything on top.

275

I don't think you do that.

276

Here I thought you were just gonna cook for me.

277

I feel so bad.

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I really do.

279

No, he doesn't.

280

He's, like, smiling like an evil villain.

281

Next thing you know, he's going to be like, hey, look, I charged it to your card.

282

I could have made you make your own pizza dough.

283

Be a little grateful.

284

Oh, my gosh.

285

This is, like, what, goo?

286

The goal is to make it look like a circle, right?

287

I've never seen somebody try to press out pizza dough like that.

288

How am I supposed to know?

289

This isn't, like, public knowledge.

290

I'm giving it a weird massage.

291

Very carefully, you need to transfer that over.

292

Are you just going to stand there and be useless, Alex?

293

So it goes tomato sauce.

294

Then it's the cheese.

295

So where does olive oil go into it?

296

Maybe now.

297

Olive oil goes now.

298

I can't wait to eat.

299

You're not the one eating, Alex.

300

All right, a little olive oil on there.

301

I'm not totally upset about this so far.

302

So I'm just gonna add a generous amount.

303

I don't know whether you meant to do this or not.

304

The mix of that olive oil and the tomato sauce I think is gonna taste really good.

305

Step two, we're gonna add cheese.

306

Wait, no, no, no, no. You're supposed to rip open a block of cheese and just set it on top.

307

Now we're gonna add mozzarella cheese because people love cheese.

308

We're gonna add basil now.

309

A couple tomatoes.

310

I can't wait to see how this looks after it bakes.

311

Adding the little last drop of olive oil in the crust.

312

Just a tiny sprinkle of salt here.

313

I think this is ready.

314

Here we go.

315

I'm going to go ahead and prep the pineapple while the pizza's cooking.

316

Look at that.

317

Not bad knife skills.

318

This is very impressive.

319

Got to cook the pineapple.

320

Okay.

321

Let me try it.

322

Let me try it.

323

Here we go.

324

Maybe we don't need all these pineapples.

325

Let's just add a few basil in there.

326

A little more pineapple juice.

327

I don't know what your plan is here.

328

I really don't i can't believe i'm saying this

329

but the parmesan's actually melting in the middle of the pizza

330

i think we're ready the sous chef says yes yo why are you guys excited about this listen for the crisp

331

what was that i want to eat it so bad now for the best part pineapple

332

look at that

333

and one more piece of basil in the middle what we

334

have prepared before you today is a margarita pizza with a block of cheese in the middle tomatoes basil

335

and to top it all off some sweet pineapple oh my gosh yo look at

336

that do i really have to eat this

337

wow the taste does not match the visual it's delicious the crust you can hear

338

very crispy wow perfect pineapple big no -no why the parmesan

339

cheese in the middle it's too much parmesan cheese i'm a little surprised to say this

340

but the stokes twins have earned themselves b tier i'll take

341

it i'll take it without the pineapple i could have seen an a Who said pineapple?

342

Why'd you bring pineapple?

343

Our next YouTubers are Dude Perfect, known for their impossible trick shot videos.

344

They asked me to make them ice cream sundaes, but they're making them for me.

345

Let's go!

346

I told you he'd come through!

347

I told you he'd come through!

348

I know you guys want a good ice cream sundae, and I know from our cooking challenges in the past

349

that you do not know how to make your own ice cream sundaes, so I will make them for you guys.

350

Let's go!

351

Any preferences I should know about?

352

Anything at all?

353

Whenever I go to a restaurant, I let the chef pick.

354

Okay, that's good.

355

I'm not here to question you, Chef.

356

I do have one last little detail.

357

You guys are going to be making me the ice cream sundae.

358

Great.

359

That doesn't even make sense.

360

That's like us signing you up to do a trick shot video.

361

I mean, it's ice cream.

362

Who's first?

363

Somebody's got to start.

364

This is going to be fun.

365

This is the standard chocolate.

366

Why would you open that side?

367

That is pretty frozen.

368

Just give us a C.

369

The twins do not know how to scoop ice cream.

370

I don't know why.

371

And he's sticking his head.

372

Take your head out of the case.

373

Oh.

374

Oh.

375

I think we've seen enough Koby.

376

Can we cancel him?

377

I'm Ty, hoping to make more appearances in Nick's videos just to prove myself as an up -and -coming chef.

378

So we're going to go one heat, then I'm going to go one strawberry, and then one more heat, just for like a flavor differential.

379

In theory, people think ice cream sundae, the most basic thing ever.

380

Easy to mess it up.

381

All the flavors need to tie together.

382

Whipped cream them.

383

It's beautiful.

384

That looks like a Christmas tree of whipped cream.

385

Let's go crisper balls.

386

Yeah, I agree.

387

See, now I like that you guys are starting to really work together.

388

Oh, it's so good.

389

Oh, that's so nice, dude.

390

I want perfect cherries.

391

This is attention to detail if I've ever seen it.

392

Look at that focus.

393

Need you to hold this cherry.

394

We're de -cherrying?

395

I don't understand the taking off the cherries.

396

I'm going to put them back on, Chef.

397

I just want it to look clean, and I don't want drizzle on my cherries.

398

Good, Ty.

399

I'll let you place the cherries back.

400

It's not like I'm doing surgery, dude.

401

His hands are a little sweaty.

402

I want to wipe the car.

403

This is something that people miss every time, but you have to wipe the plate to make sure that it's clean after you've finished plating the dish.

404

I think it's done.

405

We've got three scoops of ice cream here, two heats on the outside, sandwiching a strawberry scoop in the middle.

406

Topped it off with the classic, iconic, cherry finish.

407

We proudly present you the Dude Perfect Sundae.

408

This actually looks like something that you could go into an ice cream shop and order, and it would come out looking like this.

409

Cleanliness -wise, you guys actually didn't really make any kind of mess.

410

Points across the board so far.

411

Yes, let's go, baby.

412

My only question and what I worry about is whether all these work together well in one bite.

413

I am confident it will, Chef.

414

Look at that whole thing.

415

Whoa.

416

Oh, you don't have to hide it, Chef.

417

That was delicious.

418

It's got texture?

419

Yes.

420

It's got flavor.

421

Dude Perfect gets an A tier.

422

Hey, you guys are welcome.

423

I'm going to go back to the pool.

424

We'll see you guys on the cruise.

425

Sounds good.

426

Our next YouTuber is Mark Rober, who you probably know for his science and engineering videos.

427

And he's asked me to make him sushi, but I'm not making any sushi for him.

428

Nick, come on in, brother.

429

All right.

430

I got it all set up for you.

431

Mark, I got you all the best things out there.

432

This is fresh wasabi.

433

What?

434

Wasabi is a plant?

435

There's a very good chance you've never had real wasabi.

436

It's usually horseradish.

437

I feel so deceived.

438

Speaking of deceived, you are cooking sushi for me.

439

Oh, no, wait.

440

This changes everything.

441

Chop, chop.

442

Okay.

443

I'm going to start by making the rice because that's going to take the longest.

444

You kind of eyeball it.

445

You want to put some water in here.

446

I am, by the way, judging also on clean workstation and just general speed.

447

I think we want a little rice seasoning.

448

We got rice vinegar and a little sesame seed is something we don't want to put in here.

449

And about that much.

450

The final touch is a pinch of sugar.

451

And now it's ready to go in the sui hunky.

452

Rice is cooking.

453

Next up, unsheathe the giant knife.

454

The toppings.

455

We're going to start with the green onions.

456

Look at the knife work, though.

457

I mean.

458

Not bad.

459

Really good, actually.

460

Honestly, I learned this from you.

461

Next up, we're going to cut some cucumber long ways.

462

That's probably all we'll need.

463

Next, we're doing avocado.

464

Wow.

465

Oh, my God.

466

That's probably going to be enough avocado.

467

Put that there.

468

I've got some bell peppers here.

469

I'm going to cut these longitudinally.

470

That means lengthwise.

471

I will tell you right away, looking at this here, this already knocks you away from getting an S.

472

You will not get an S.

473

You never said it was based on how clean my workstation is.

474

Play the clip.

475

I am, by the way, judging also on clean workstation.

476

Good clean up.

477

Yes, chef.

478

Am I back to S tier?

479

Nope.

480

What?

481

And what we got here is some tuna, salmon, and some yellowtail.

482

Nice.

483

The fish needs to be cut in like a strip like that.

484

Because Nick won't tell me which his favorite fish is, I'm going to make a triple blend.

485

Now I'm going to...

486

Oh, gosh.

487

Literally rip through every piece.

488

Your rice is done.

489

Ah!

490

Okay, okay, okay, okay.

491

Just in time.

492

Oh, this is good sticky rice.

493

You make like a thin layer.

494

You just want a little bit.

495

Otherwise, it gets too thick.

496

We have our triple blend right there.

497

Now, we're going to add the veggies, the avocado, a dab of the spicy mayo.

498

Now, this is the point where you regret you didn't already make the whole thing on top of this.

499

Oh, boy.

500

Oh, boy.

501

This is the easy part.

502

You just roll it up.

503

This is a big moment.

504

Huge moment right here.

505

Oh, you kind of just squeeze it.

506

Get the seal.

507

Now, Nick, you owe me an apology.

508

Cut through.

509

Love it.

510

I'm going to add the garnish and the soy sauce.

511

I'm adding some salmon eggs, also known as caviar.

512

Not caviar.

513

And a little bit in the sauce.

514

Unconventional, but that's okay.

515

This is my triple -decker super smash salmon sushi roll.

516

The most interesting part about the sushi I see here, Mark, is that every piece looks totally different.

517

That's the mark of a good piece of sushi.

518

You can see that he cut it to the right length, but it's not fully connected.

519

Take a little dip.

520

I'm going to join you.

521

Cheers.

522

Cheers.

523

Mmm.

524

Mmm.

525

I don't want to influence the judge, but I mean that's an S tier piece of sushi if I've ever ate one Did I say that out loud?

526

I have good news, and I have bad news.

527

Oh, no The good news is that his knife skills are noticeably

528

so much better than when I was teaching him last time And he seems like he's an overall better cook.

529

All right.

530

Give me the bad news The bad news is that Mark Rober is gonna get D tier D tier?

531

D tier as in I probably should have just ordered DoorDash Our next YouTuber is Fede.

532

He is the biggest YouTuber in Mexico with over 70 million subscribers.

533

And guess what he asked me to make him?

534

Lasagna.

535

Here we go.

536

Beautiful setup here you got.

537

Thank you so much.

538

Why did we pick lasagna?

539

I love Italian food, so the lasagna is going to be awesome, right?

540

Well, that's a good question.

541

You're cooking the lasagna.

542

It's a joke, right?

543

So this is pasta, right?

544

Do you cook at all?

545

No, I have a chef in my house.

546

Because you don't cook and because you chose a very difficult dish, I will be very impressed if you even get a D tier.

547

Well, this is so difficult.

548

You haven't even done anything.

549

First, I'm making the sauce.

550

Oregano.

551

Italian seasoning.

552

Got basil.

553

It's actually not off to a bad start.

554

Garlic.

555

Where'd you learn this?

556

I have a friend.

557

He's in MasterChef.

558

He taught me this.

559

Salt is really important.

560

I hate food without salt.

561

I think I never used one of these before.

562

Hand opener?

563

It's like this.

564

This can't be real.

565

I'm sorry, guys.

566

This is, like, really futuristic.

567

Futuristic.

568

I'm pouring this because I think otherwise he's gonna splash both of us careful

569

Do you have like a little machine a machine to cut the onion faster?

570

Yeah Believe it or not.

571

These are some of the best knife skills.

572

I've seen any youtuber have so far.

573

Okay.

574

The sauce is ready to cook

575

Now it's time to cook the beef we need protein a

576

little olive oil fire it up Now we put the beef your sauce is looking pretty good.

577

Actually.

578

I'm gonna pour the sauce into the beef Wow looks amazing I'm going to put this here.

579

I'm ready for the pasta.

580

Okay.

581

Salt.

582

Now this is great.

583

Who taught you to salt your water?

584

My mom.

585

Good job, mom.

586

Before cooking the pasta, I'm going to break them.

587

Just kidding.

588

Don't do that.

589

Oh, I forgot I had tomato paste.

590

This is like toothbrush, so the sauce get more like thickness.

591

I'm going to taste it.

592

It's missing something, but I'm not going to tell you what.

593

Salt.

594

More salt.

595

The water is ready.

596

Now it's time to put the pasta.

597

Do you want to play foosball while we wait?

598

You have foosball?

599

Uruguay versus USA.

600

What a block.

601

I won.

602

I think the pasta is burning.

603

Get in there.

604

The pasta is ready.

605

And how did you learn how to layer lasagna?

606

There is a very specific layering order in lasagna.

607

I watched it on TikTok.

608

Butter, so it doesn't get stuck in the first layer.

609

Now we need the sauce.

610

This is the first time it's looking a lot like lasagna.

611

This is good.

612

Mozzarella.

613

Parmesan cheese.

614

Ricotta cheese.

615

Building flavor with different types of cheese.

616

Mozzarella is mild, so it gives you that gooey, stretchy cheese.

617

Bricotta is really creamy and milky, so it's going to melt down into the lasagna and give you that beautiful, creamy texture.

618

And then the Parmesan cheese is salty and much more umami, so it's going to give you all that flavor.

619

Who doesn't like cheese?

620

It's the last layer.

621

Here we go.

622

It's time to put the lasagna in the oven.

623

Too easy.

624

Now we wait.

625

The lasagna is ready.

626

Wow.

627

You hear the sizzle?

628

That is a surprisingly good -looking lasagna.

629

These crispy spots here on lasagna are the best.

630

Also, look at those layers on the side.

631

A little bit difficult to cut.

632

Wow.

633

It looks really, really good.

634

This is a three -layer Italian lasagna.

635

Let's see.

636

It's actually delicious.

637

You're not choking, right?

638

No. I made this.

639

I can't believe I'm going to say this, especially because you seem to have absolutely no idea how to cook.

640

Fede, you're getting A tier.

641

Really?

642

Really.

643

Thank you so much.

644

Our next YouTuber is KSI who asked for special fried rice.

645

Nick!

646

Come on in!

647

So this is the kitchen, huh?

648

Yes.

649

Welcome.

650

I came prepared, obviously.

651

You're making me special fried rice.

652

You're making it for me.

653

Huh?

654

You are cooking for me and I'm going to judge and rate you.

655

No, you came here to cook.

656

You came here to cook for me, brother.

657

I came to London for you to cook for me.

658

How do I turn this on?

659

Oh, my.

660

No, my life flushed.

661

Okay, I'm just pouring sesame oil into the bowl.

662

The pan?

663

Pan.

664

And then we just add a little bit of rice.

665

No eggs.

666

We crack it open and just chuck it in.

667

I'm not helping.

668

Yep.

669

Why are you cracking them from so high up? just

670

so it has that flavor the eggs actually look pretty good not a bad start

671

okay chuck it in i'm not gonna tell you yep meat's

672

already going in okay prawns oh i mean these are already

673

caught yeah that's easy all righty i've never seen anyone do this order

674

but that's okay this is bacon maybe a bit more bacon

675

okay maybe uh don't forget the season let me add I'm gonna add a bit of this Nick's salt.

676

Better than...

677

Did I put that in your eye?

678

I'm sorry.

679

Oh, yeah.

680

Oh, okay.

681

Oh.

682

Oh, I'm feeling myself.

683

I'm cooking up a storm here.

684

What is this?

685

Soy sauce.

686

Soy sauce?

687

Yes.

688

Oh, that's a lot of soy sauce.

689

No, it's fine.

690

Oh, it smells delightful.

691

Rice time.

692

Look at that.

693

Yeah!

694

Do I look like a natural?

695

this will be the plate that you plated on let's just use the table very gently

696

i'm gonna guess you don't want actual real vegetables right nah

697

oh she's smelling good yeah oh nick you ain't ready with this bro this looks so good Okay,

698

let's not do that again.

699

Just lost half of it.

700

That was the bad half.

701

Yeah.

702

I think this might be done.

703

Let's plate it up, just like that.

704

Oh, it's dumping it right on.

705

Ta -da!

706

Nick, dinner is served.

707

Visually, I actually like the plate.

708

Yeah, it's different.

709

Why are you talking like that?

710

I don't know.

711

I could smell.

712

Oh, something is off for sure.

713

Mmm, delightful. Is that still right?

714

The best word to describe the dish is confusing.

715

I'm not sure how to feel.

716

I think that's good.

717

Some bites are good.

718

Some bites are horrible.

719

But yet, it's not the worst fried rice I've ever had.

720

That sounds like a success.

721

I think KSI deserves C tier.

722

Yes!

723

It's not a fail.

724

Pleasure doing business with you.

725

Our next YouTuber is ZHC you've probably seen him for these crazy art videos

726

and he thinks i'm making him carbonara

727

but as you all know he's gonna make it himself hey

728

hey nick good to see you good to see you too

729

welcome to the kitchen the kitchen beautiful kitchen as you may

730

or may not know with carbonara there's only a couple ingredients one more little twist you're gonna be cooking for me

731

wait i thought you were cooking for me surprise oh my

732

goodness the only thing i've cooked in like the last five

733

years is maybe ramen can i get some help from my

734

wife she's allowed to be in here the the whole time with us and can tell you everything, but you have to actually physically do it.

735

Okay, Michelle, come on.

736

I'm so excited.

737

Michelle, come in.

738

Have you made carbonara?

739

Not like this.

740

I'm stepping back.

741

Zach, go get the pot.

742

Okay, I see three pots.

743

You prefer tap water or like bottled water?

744

Just use the tap water.

745

Wait, I should probably wash my hands.

746

Zach, grab paper towels.

747

I don't know where.

748

Oh my gosh, this is your house.

749

Just grab the salt.

750

You gotta salt it to taste like the ocean.

751

Taste it.

752

Now, boil it.

753

Oh, nice.

754

Good job.

755

So the next step is to crisp up the guanciale.

756

Oh my goodness, this looks terrifying.

757

Go grab a pan.

758

Are you gonna show me how to use this or something?

759

Okay.

760

Why are you wearing the mints?

761

So my fingers don't get burned.

762

How many times do you think he's cooked in his life?

763

Well, in the last five years, probably once.

764

The oil is popping.

765

I actually like how sanitary he's being.

766

I'm very comfortable knowing that whatever I'm about to eat is going to at least be nice and clean.

767

Grab two eggs, crack in half, use the eggshells to kind of...

768

Oh, there goes an egg.

769

Okay, you don't want to try again.

770

I got it, I got it.

771

Done.

772

Good job!

773

This must be really fun for you, huh?

774

So much fun.

775

Grate the cheese.

776

Estimate like half a cup.

777

Michelle even knows some measurements here.

778

The question is, is it actually going to work?

779

More cheese, more cheese.

780

It looks like a big mountain of cheese.

781

Now time to clean up the counter.

782

You might be the cleanest cook I've ever met.

783

Excuse me.

784

And very plight.

785

Thank you, sir.

786

Golden brown?

787

Golden brown.

788

How do you do this all the time?

789

That's good.

790

That's good.

791

All right, get the pasta.

792

Pasta.

793

All right, here we go.

794

Big moment.

795

Might want to stand back.

796

Okay.

797

The pasta is in a big clump right now.

798

You're going to break it apart?

799

Yeah.

800

Grab a strainer.

801

That's not big enough.

802

Bigger?

803

Yeah.

804

Whoever invented that needs a raise.

805

Whisp this.

806

I see Gordon Ramsay go like that.

807

Michelle, I'm really, really impressed.

808

what about me okay now grab some pasta water you're gonna

809

strain the pasta wait one thing at a time i'm trying

810

not to get burned just don't drop it you're bare feet

811

right now not wearing any shoes good job you're done open your eyes open your eyes you're done that was

812

so scary put this in there no put this in there

813

oh careful your hand i almost burned you this is no big deal

814

it's okay pour a little bit of pasta water as you're whisking that do you like my carbonara Is this hot?

815

No. Grab it!

816

They say half the taste is in the look, so we've got to present it.

817

Like a Michelin star dish.

818

This is where your artistry is coming into play, huh?

819

I've watched enough of your videos to know that we need some cheese over the top.

820

Black pepper.

821

Top it off with an egg.

822

This is my gorgeous pasta carbonara.

823

I would say already visually it's a 9 out of 10.

824

I'm going to break the yolk.

825

That looks amazing.

826

This is the moment of truth right here.

827

it's really good i'm not normally going in for second bites

828

in this video either as you can imagine i think i'm

829

putting zhc in s tier i would like to thank my mom

830

and my dad my beautiful wife for showing me how to

831

cook carbonara carbonara maybe i should put it to an a

832

tier our next youtuber is jester known for his creative basketball videos

833

and he requested steak

834

and french fries i think he's gonna be a really bad

835

cook nick yo you made it this is how you know Nick's a real friend, a chef of his level, imagine how much it would cost to have them come in your house and make your favorite meal.

836

Why steak frites?

837

Steak, so delicious.

838

And then french fries.

839

Who doesn't love french fries?

840

One important thing I should tell you, you are actually cooking for me and I'm giving you a rating.

841

No, I don't wanna do that.

842

Wait, you're not gonna cook?

843

Bro, you said you were cooking.

844

I'm sorry.

845

Dude, I've never like made french fries.

846

I'm gonna cut it into like these things first and then I'm gonna cut it into fry shape.

847

Cool.

848

Not a bad start.

849

I almost feel like I should double the ingredients.

850

I still want a meal like I didn't eat lunch today guys.

851

Okay.

852

I'm hungry What kind of steak is this New York prime rib beef strip seasoning is most important?

853

And I like to keep it simple salt pepper.

854

What is that form?

855

Hold on for a second.

856

Whenever I see somebody seasoned like this Bad bad bad bad sign.

857

What is wrong with that?

858

The pepper is essential this pepper thing is low -key buns barely coming out add a little truffle as well.

859

There's the technique.

860

It's not uh -oh that never happened smashing the garlic to open it up a little bit oh

861

i'm gonna throw the butter in this is how you start your steaks every time yeah butter got it

862

i feel like i put too much butter let's put these bad boys in there

863

and now let's put the steak in the herbs are going in now yes

864

and the steak's going right in there we're not even letting

865

the butter melt fully we're just going right in yeah that's great alexa set a two

866

and a half minute timer you seriously yes this is what you do

867

when you cook a steak you yell to alexa to set Is that you a timer?

868

Yeah, if I don't have my phone on, dude.

869

That's crazy.

870

Alexa, stop.

871

Okay, now we're basting the steak.

872

And you don't think the butter's burnt at all?

873

I didn't know you could like burn butter like that.

874

Let's look at the other side. That looks delicious.

875

Let it sit until we finish the french fries.

876

Wow, you know how to rest the herbs on top.

877

This ain't amateur hour at my house.

878

Now, put those bad boys in.

879

Alexa, set a timer for four minutes.

880

Ow!

881

While we let these fries cook, let's go outside your basketball court.

882

You hit a three -point shot on the first try I'll rank you one above whatever score I would give you.

883

Say less.

884

You know what time it is?

885

All right, here we go Fries should be about done.

886

I think these look good.

887

Let's see.

888

Here we go That sounded amazing fries on the side.

889

Okay, make a little tower.

890

You weren't gonna wash your hands after the basketball though.

891

Oh Oh, oh.

892

You know what time it is, Nick?

893

Some uncooked rosemary on there.

894

Zero sugar ketchup.

895

Was that supposed to be gourmet, what you just did?

896

There it is.

897

Meal complete.

898

This isn't a dish.

899

This is a spiritual journey going right through your mouth.

900

That's enough.

901

Steak and fries, visually very confusing.

902

I've never seen anyone do anything like that with ketchup.

903

Now, as for the steak, I think we know this is the most important part.

904

How sure are we that this is perfect medium rare?

905

I would say 100%.

906

The steak doesn't lie, so let's see what happens here.

907

Grease.

908

Cutting it so slow.

909

I'm ready.

910

That's medium rare.

911

Nope, that's what I call medium raw.

912

Seasoning is very nice.

913

I can taste all the flavors from the garlic, the rosemary.

914

It's one of the better seasoned steaks I've had anyone cook me in a while.

915

Thank you.

916

Now, the rosemary was burnt, the butter was burnt.

917

The fries, they could have gone for another two, maybe three minutes.

918

I failed you, Nick.

919

Halfway through this cooking challenge, I thought Jester was going home with an A tier.

920

But unfortunately, there's not much I can do about a raw steak.

921

Jester's going to be placed down in D tier.

922

Next up, we have not one, but two YouTubers from the Beta Squad.

923

They think I'm making them butter chicken.

924

Hello.

925

Welcome, Nick.

926

Hello, Nick.

927

Great to see you, brother.

928

Very excited about this butter chicken, bro.

929

This is the best we could have done.

930

This is perfect.

931

So why butter chicken?

932

We love Indian food.

933

We go to Indian restaurants quite a bit.

934

We're butter chicken connoisseurs.

935

Yeah, the only other detail I'll say before I start is

936

that I'm trying to find which youtubers the best chef So you guys are cooking the food for me.

937

938

Okay, you know I get out of the way I'll make this you know you do cut down the onions for me

939

Can I do my job?

940

You're not good at this job What we do is we'll get rid of or everything you just did there.

941

Okay cut through the middle there I'm trying to be a bit thin not bad.

942

So what am I doing?

943

You're gonna put onions in there for me Maybe wait, but it's fine right now as you can see just cutting

944

up the thighs I just want it to be a nice sizes where you can have good bites out of them.

945

You see this is my boy That's and that's what he does.

946

He holds it because I need to hold it.

947

Yeah Are you gonna turn that on you just gotta let it sit?

948

I was just gonna let it simmer for a second.

949

There we go.

950

Oh, that's not on not on Ignite I see There it is. So now

951

that the onions are simmering what we're going to do is

952

flip them put some salt on here just a little bit wow okay you were okay with this form of

953

that not really

954

but i just what what can i do how would you

955

do salt ah yeah see that's how i used to do

956

it okay now put the other things in there this garam

957

masala is one of the most important things for a butter

958

chicken did you put turmeric already no no i haven't done

959

that yet i was about to but you've stole that from me already the smell Put some cumin in there.

960

Come in.

961

No, not come in.

962

A bit more.

963

Just keep going until I stop.

964

That's fine, that's enough.

965

So the marinade is very important.

966

What you want to do is you want to get the yogurt to put it onto the chicken

967

and then use the same spices as the onions to marinate the chicken.

968

Yep, there you go.

969

Get into it a little bit, yeah?

970

Chunks, you see this?

971

I don't want to make them too soft.

972

Okay.

973

Watch your hand, yeah?

974

Have you burned me here, yeah?

975

Now we need to put the heat up because we're going to start cooking the chicken down.

976

You can smell the aromas.

977

Best smelling kitchen of this video so far.

978

Getting some very nice golden brown color on the outside of the chicken here, which is great.

979

I think what I'm going to do is put this in.

980

As you can see, we have a mixture.

981

There's some garam masala, some tomato cashew nuts.

982

Got like five minutes left just to cook down and then I think we should do a little.

983

What you want in an Indian dish like this is you want the fat to start separating.

984

And you can see that's already happening here.

985

The sauce is beautifully creamy.

986

The color is really nice.

987

I'm actually impressed.

988

Is it done?

989

No, Nick.

990

When it comes to art, it takes time.

991

Oh, Nico, man.

992

Let me cook.

993

Let him cook.

994

Yeah.

995

There we go, that's good though.

996

Is it going to be too creamy?

997

That's not too much cream, is it?

998

It was.

999

Stop prepping the rice.

1000

No, no, don't, don't do it.

1001

No, no. Sorry.

1002

Stop prepping the rice, I said.

1003

Oh, my gosh.

1004

What are you doing?

1005

Oh, whoops.

1006

That's too much rice.

1007

Presentation is key.

1008

Make sure you don't get it on the table.

1009

Now, wait, wait, wait, Nick, wait.

1010

Bon appetit.

1011

As you can see here, we have butter chicken, a chicken macaroni with some great aromatic spices, pilau rice, and we have a garlic naan.

1012

What about his cutlery, then?

1013

Sorry about that, Nick.

1014

Thank you.

1015

Why would you give me one plastic knife and then two silver utensils?

1016

It's very good.

1017

Can't hear out of my right ear.

1018

I would eat this whole entire dish.

1019

No way.

1020

Does he just say things to people?

1021

Try it.

1022

We are the real deal.

1023

This is, and I'm not just saying this to make them feel good, a restaurant quality Indian dish

1024

and even though the rice is a little overcooked i'm gonna put beta squad in a tier

1025

thank you

1026

so much for this opportunity our next youtuber is zach king

1027

he's known for his videos where he creates mind -blowing visual illusions

1028

and he asked me for hibachi

1029

so i have some hibachi chefs setting up in his backyard

1030

and he thinks i'm about to cook it for him but i'm not zach I'm back from a galaxy far, far away.

1031

I'm currently filming a Star Wars project.

1032

All right, Nick, I got you the full setup.

1033

Everything you need to hibachi.

1034

You're cooking.

1035

I'm cooking?

1036

Uh -oh.

1037

I've never made hibachi.

1038

I don't care.

1039

Oh, no. I feel like every hibachi dinner starts with fire.

1040

Something like this.

1041

Hibach! That didn't work.

1042

Hibach!

1043

Oh, yeah!

1044

Whoa!

1045

Oh, it's just burnt down my backyard.

1046

I almost just lit your backyard on fire.

1047

Okay, time to cook.

1048

I think before I do the rice, I need to do the vegetables.

1049

Oh, that's probably hot.

1050

Oh, the volcano thing.

1051

I got to do the volcano thing.

1052

Oh, yeah, yeah, yeah, yeah, yeah.

1053

Oh!

1054

It's more just like a fire.

1055

It didn't really work.

1056

Oh, you're starting with some butter now.

1057

Yeah, for the shrimp.

1058

All right, shrimp.

1059

Oh, I can't see a thing.

1060

We want these shrimp nice and pink, but I got some steak to do.

1061

Steak's going down right now.

1062

We have a beautiful piece of A5 Wagyu here.

1063

We're going to put it right on there in the center.

1064

I don't want to overcook that either.

1065

No, definitely don't.

1066

Veggies, I'm just going to kind of stack them.

1067

Leave them there in the corner.

1068

Noodle time.

1069

You ready for the show?

1070

Habash, habash.

1071

Nice, nice.

1072

The shrimp is getting nice and pink here.

1073

Your shrimp is already a little bit overcooked.

1074

They're overcooked?

1075

We'll just stack them.

1076

We got the steak.

1077

I like mine more rare, medium rare.

1078

Just going to do some soy sauce on the veggies garlic

1079

oh raw garlic on top of everything I'm plating the shrimp

1080

some of these look a little burnt I'm gonna say these are done too

1081

and oh what has happened here oh wow oh you burnt

1082

the wagyu there's too much happening at once all right eggs

1083

let's go oh no shell one -handed one -handed this is not going well Zach now does

1084

that look good to you well it's cooking so fast it's

1085

so hot we're gonna just put the rice in here I

1086

will give you credit for this you have really good heat proof hands.

1087

I do feel like it needs a lot of butter.

1088

All the Havajis have to laugh.

1089

Oh, I'm so sorry, guys.

1090

I don't want to offend you.

1091

Now, I feel like these are definitely going to be done.

1092

Oh my goodness, those are so burnt.

1093

Look at those crispy noodles.

1094

I know he didn't mean to do this, but this is going to be the best bite of his whole plate.

1095

I'm going to try it.

1096

Is it good?

1097

It's amazing.

1098

I feel like they mix it all together.

1099

Like the veggies into the rice?

1100

Yeah. Do they?

1101

Do they not?

1102

I'm not going to lie.

1103

I'm pretty hungry.

1104

That looks good.

1105

Hold this, Nick.

1106

Okay.

1107

I brought something just in case.

1108

I don't know.

1109

You always have tricks through your sleeve, so I have a trick.

1110

The Sriracha Osmo, there you go.

1111

Let it influence you in no way.

1112

Got it.

1113

This is my home cooked first time ever hibachi dish.

1114

We've got fried rice, chow mein, shrimp, and A5 Wagyu.

1115

The first thing we have to do, of course, is cut into this steak here.

1116

See if it's cooked perfectly.

1117

Okay.

1118

It's a bit raw.

1119

Let me put it back on the grill for you here.

1120

I think I got to get everything.

1121

You got to get a little bit of everything.

1122

Don't you think?

1123

Yep.

1124

I'm taking a huge bite here.

1125

Okay.

1126

Okay.

1127

Hmm.

1128

That's not good.

1129

What was that?

1130

Hmm.

1131

Why are you laughing?

1132

I love the crispy noodles.

1133

Even if you didn't mean to make those, those are very, very good.

1134

Fried rice is good.

1135

You got nice char in the vegetables.

1136

The cons, there's eggshell in the fried rice.

1137

Oh, man.

1138

The shrimp are way, way overcoated and your workstation wasn't the neatest.

1139

Normally, I'd give this a very hard C tier, but because of your outfit, I'm gonna bump Zach King up to a B tier.

1140

Oh, thank you.

1141

Let's go.

1142

Good job.

1143

Our next YouTuber is Preston.

1144

You've probably seen him making all kinds of gaming and challenge videos on YouTube, and he requested ramen.

1145

Dude, I'm so excited to try this ramen.

1146

This is where the magic happens.

1147

Oh, you got the talk ramen, dude.

1148

Before cooking, one other thing.

1149

You're cooking me the ramen.

1150

No. It was a trap.

1151

It was a trap.

1152

Do I at least get you to be like my guider?

1153

No. I might end up being the worst.

1154

Normally if I was making ramen, this is all I would need.

1155

There's a whole lot of extra ingredients.

1156

I'm gonna turn the burner on.

1157

Is this wireless?

1158

Does it got like wifi or what?

1159

It's gonna be tough to make ramen without knowing how to turn on a stove.

1160

I could figure this out.

1161

All right, what about knives?

1162

Do I get knives?

1163

Well, it's your kitchen.

1164

Let me find a knife.

1165

Let me find a knife.

1166

I'm gonna find some knives over here.

1167

How did you do that?

1168

Should've known that.

1169

We're going to start by boiling some water.

1170

That I do know how to do.

1171

We are putting our noodles in.

1172

We chop some onions here.

1173

Just don't wash them.

1174

We'll just chop them.

1175

You're cutting them a little on the thick side, but it could be worse.

1176

I think they've kind of been boiling for a pretty good amount of time.

1177

I'm going to lower the heat here.

1178

I'm putting in my first little bit of seasoning.

1179

I know you're more of a vanilla guy, so I'm going to start a little bit light, and I'm going to taste the broth.

1180

It's got a little bit of a kick to it, actually.

1181

But that's actually really fire.

1182

Which one was that?

1183

I think that was the Samyang ramen.

1184

A little bit of miso for some good luck.

1185

Not what it's for.

1186

I'm thinking that maybe I'm going to need some of this.

1187

I'm going to saute it.

1188

At least I think that's the correct word.

1189

So we're going to take this saucepan over here, which is a little bit wet.

1190

I like that you're getting creative and frying in chili oil.

1191

I've never prepared one of these things before, so I'm just going to kind of tear it.

1192

Oh, that's dirty.

1193

We're respectful in this house.

1194

Notice the ramen is still cooking.

1195

I would love a timer on the screen for how long this ramen's been cooking.

1196

We're all about the efficiency on our cooking.

1197

Is it supposed to smoke like that?

1198

Watch this flip.

1199

Mayday.

1200

The chili oil is...

1201

It's getting, like, in the throat.

1202

Put that in there.

1203

We're going to give it a little bit of lime zest.

1204

Presentation's not looking good yet, but we can flip that, and we can make sure that the bok choy is on top.

1205

I'll make sure to rotate that one so the dirt's not facing upwards.

1206

Now I'm going to add some fried garlic.

1207

We're going to go with the whole egg over in here.

1208

Interesting choice.

1209

Nick's got a big mouth.

1210

He can fit that whole thing.

1211

Then we have the bamboo shoots, which I love these.

1212

I just have to figure out how to open it.

1213

Yeah, there we go.

1214

Oh, buddy.

1215

You don't have a can opener?

1216

Oh, we can pluck one out now with a chopstick.

1217

There it is.

1218

Boom.

1219

We're just going to go for the one.

1220

One bamboo juice.

1221

We're not going to need a garnish.

1222

Now we're going to go with some nori.

1223

It's almost like the mustache of the ramen bowl.

1224

Oh, you got it, dude.

1225

Do you know what I'm wearing right now?

1226

You're wearing Naruto socks right now, and we took out the Naruto fish cake.

1227

It smells awful.

1228

It smells horrible.

1229

Oh, gosh, it does.

1230

I think it's a pretty thin slice.

1231

And then one right over here.

1232

Oh, no, you just spilled uncooked ramen.

1233

Don't look at that.

1234

Well, it's a little bit of a crunch feature laying the mushrooms down finally some sriracha

1235

Sorry big moment here s You be sub now presenting the spiciest most amazing

1236

Subscribe ramen for everybody watching subscribe to Nick's channel I thought I would get a little bit of brownie points

1237

if I did the sub plug smart The first thing I'm

1238

confused about is the entire unpeeled egg more of like the decoration Second, these Naruto fish cakes are cut three times too thick.

1239

The ramen, I'm worried, is going to be very overcooked.

1240

I'm going to guess this has been cooking for around 20 minutes longer than it should have been.

1241

These noodles are some of the most overcooked ramen noodles.

1242

That's got a good smell.

1243

It's actually very well balanced, surprisingly.

1244

I know you didn't mean to do that, but it's pretty well balanced.

1245

I got to take into account how messy this whole area is here.

1246

This is awful.

1247

But your broth was very tasty.

1248

With everything taken into consideration, Preston is getting C -tier.

1249

Hey!

1250

Are you happy with that?

1251

Yes, I am!

1252

70 % is all you need to pass.

1253

Our next YouTuber is FaZeRug, known for his gaming, challenge, and family videos.

1254

And he's requested dumplings.

1255

Yo.

1256

Nick!

1257

Welcome, welcome.

1258

Thank you for coming.

1259

I am so excited for these dumplings.

1260

I know, I know.

1261

Why dumplings, though?

1262

Because I love them.

1263

Well, that's good, because you're making me dumplings huh like me by myself i got either really viral dumpling roller yes i've seen

1264

that on tiktok The only problem is I've never seen it completed.

1265

It just falls through.

1266

It simply does not work.

1267

Oh, gosh.

1268

Okay.

1269

I am a rookie in the kitchen, but I've watched so much Food Network.

1270

I've watched so many TikToks.

1271

I've watched a lot of your videos, but can it translate to me in the kitchen?

1272

I'm going to start by chopping up some of these garnishes.

1273

Can I just say really fast?

1274

Really solid knife skills.

1275

Thank you.

1276

There we go.

1277

Like, I don't know kitchen etiquette.

1278

You know what I mean?

1279

Throw it wherever.

1280

I think we got to chop these up into like small pieces.

1281

Should I back up?

1282

You should back up.

1283

Cool.

1284

Hold on.

1285

You see all the shells of garlic that you're chopping into everything, right?

1286

But you like the shell of garlic from what I did my research on you?

1287

No. That should be good right there.

1288

So we're going to work on the cabbage now, along with some green onions. In we go.

1289

Watch the fingers.

1290

Gentle, gentle, gentle.

1291

You're going to bruise the onions if you cut them like that.

1292

You can bruise onions?

1293

And you didn't wash them, right, or anything?

1294

I thought they came washed.

1295

Throw it in the bowl.

1296

Next is the pork.

1297

There goes the pork.

1298

I like that sizzle.

1299

Oh, shoot.

1300

Why is it sticking to the bottom?

1301

Bro, this is a disaster.

1302

We're going to start with some white pepper.

1303

You know what?

1304

I'm going to tell you this right now, okay?

1305

This is the first time I've seen anybody cook their pork before making the dumpling filling.

1306

Oh, yeah.

1307

I do things in reverse sometimes.

1308

No, it's not like that, though.

1309

Yeah, yeah, no. This is the rug way.

1310

Get some soy sauce.

1311

It'll help to open the top.

1312

Oh, yeah, probably.

1313

That smells really good.

1314

Don't you like the smell of that?

1315

Smells amazing.

1316

Smells good.

1317

We're going to add vinegar.

1318

It's time for the fun part.

1319

Grab the dumpling wrapper and use the device.

1320

And we are going to wet the inside.

1321

We're going to take a decent amount.

1322

We don't want to overfill it because then it won't fold.

1323

Moment of truth.

1324

I've always wanted to do this.

1325

Oh, my gosh. Is it stuck?

1326

Wait.

1327

Stop it.

1328

Stop.

1329

Oh, yo, we did it.

1330

That's kind of insane.

1331

Let's see if we can go two for two.

1332

Let's get that ginger in there too.

1333

Here we go.

1334

No, we rejected it.

1335

One way or another.

1336

Yo, that's actually not bad.

1337

Your steamer's ready.

1338

Whoa, whoa, whoa.

1339

Ooh, okay.

1340

All right, let's make a few more maybe.

1341

A couple more, yeah.

1342

It's time to put the dumplings in the steamer.

1343

Close it up and we let them steam for about two and a half minutes.

1344

I think they're done.

1345

Wow dude look at how shiny

1346

and moist they look I'm just gonna go on with a little bit of chili oil okay oh

1347

that looks good now to finish some green onions it's a little messy

1348

but as for the taste let's see oh my gosh

1349

delicious really yeah oh my gosh I was very nervous

1350

that you cook this pork here

1351

but it's good you develop some extra caramelization extra flavor in the pork

1352

that i've never tasted in a dumpling before

1353

which i love the flavor though is a lot better than

1354

these visuals i don't understand why you rush the plating taking all of

1355

that into consideration i'm going to give face rug b tier

1356

oh oh my gosh yes our next youtuber is mkbhd the biggest

1357

and best tech reviewer on the internet

1358

and i am making an in -n -out burger what's up nick how's it going I'm good.

1359

Why did you ask me to make you an In -N -Out burger?

1360

We don't have them on the East Coast, so every time I go to California, I get In -N -Out, but I'm not in California.

1361

Exactly, you don't have to be in California because I can make it anywhere.

1362

How close do you think this will be to the actual In -N -Out burger?

1363

What makes that question tough to answer for me is the fact that you're making me the In -N -Out burger.

1364

Oh, everybody on your team seems really amused about that.

1365

You love In -N -Out.

1366

You love In -N -Out, you can do it.

1367

Get cooking, so I don't get instructions.

1368

Do you need instructions for a burger?

1369

Well, there's a lot more than a burger here.

1370

Let's make a whole bunch of sauce.

1371

We're starting with a base of mayo.

1372

If you can't figure out how to squirt mayo out of the thing, we have bigger problems.

1373

Already, I'm impressed that you knew that the base of the sauce will be mayonnaise.

1374

But then I'm going to ruin it with no idea how to do the rest of the ratios.

1375

I'm going to go by color.

1376

Start with a little bit of mustard and see what that does to the color.

1377

You're going for that orange in -and -out color.

1378

Exactly.

1379

This is already mostly yellow, so I think we need more red.

1380

Oh, we're getting somewhere.

1381

Can I get a spoon, sous chef?

1382

Appreciate you, dog.

1383

Do you cook ever?

1384

I cook.

1385

I don't chef.

1386

I follow instructions.

1387

I have cut part of my finger off with a knife before.

1388

Just letting you know.

1389

I don't know why that would be helpful for me.

1390

I don't think I've ever seen anybody cut a lemon down the middle like that.

1391

How else do you cut a lemon?

1392

It's not far off.

1393

I'm starting to get optimistic here.

1394

See if you can figure out a pepper grinder.

1395

Oh, it's a grinder.

1396

I didn't realize.

1397

I'm glad you said

1398

that i'm really happy with where we are with the sauce

1399

i'm gonna cut some tomato slices you're cooking with really great precision

1400

so far i edit videos man let's get some lettuce the technique you're using

1401

when you hold stuff is bad the result of it is good hey so do you want your onion

1402

like raw like just the rings

1403

or do you want like chopped caramelized let's go caramelized i was hoping you wouldn't ask

1404

that okay watch your finger oh yep yep every time he's

1405

close to the finger check out the dice that's very impressive why are you crying oh

1406

because i don't cut onions very often let's turn this on

1407

all right let's start with a third stick of butter

1408

and just start to melt this down i think you're a

1409

better cook than you're letting on there's just no way

1410

that you just know how to do all this a little

1411

salt finally someone's using enough salt this is going weirdly very well.

1412

I don't like the way you said that.

1413

Those are caramelized onions.

1414

Can the sous chef move this out the way?

1415

Call me the sous chef again.

1416

You are down one grade.

1417

I would like a double -double, please.

1418

You want a double -double?

1419

Is there a time limit here?

1420

There's no time limit per se, but you are making fast food.

1421

Salt, pepper, seasoning, I like it.

1422

Let's get back to the pan.

1423

Ooh, this is cooking fast.

1424

How about we don't set off the fire alarm?

1425

I don't even think I have a fire alarm.

1426

That's not legal.

1427

I would smash them as hard as you can.

1428

Did you just break the spatula?

1429

watch his next video be a tech review on this spatula now you're cooking

1430

that is satisfying i'm curious everyone in the comments below

1431

if anyone looks at these burgers

1432

and thinks they look burnt in my opinion this is what you want you want a nice crust on there

1433

and i'll put the cheese on

1434

so quick toast to the buns yeah finish the melting process

1435

how do you even know to do this it's definitely been in the instructions before i'm very impressed

1436

that you do

1437

that now the rest is just purely based on how i think they do it at in

1438

and out i hope i don't get points off if this is wrong, but this feels like the way it should be.

1439

Sauce looks very good.

1440

Caramelized onions on, next.

1441

Burger's going on that.

1442

Get some good lettuce on here.

1443

Some tomato on the top.

1444

That's a double -double.

1445

Stand right there, stand right there.

1446

Order 67.

1447

No. Order 68, 69.

1448

Order 60, yeah, there you go.

1449

That's your order here?

1450

Thank you so much.

1451

They ordered our most famous item, the In -N -Out double -double.

1452

Two patties, two slices of cheese, lettuce, tomato, our secret sauce, and some grilled onions on it.

1453

I'm so nervous right now. Are you?

1454

What if it's not good? it.

1455

These will be cooked.

1456

Not bad.

1457

Yeah.

1458

Okay.

1459

Cheers.

1460

I hope I get a good grape for this.

1461

It tastes really good.

1462

Let's bring up the ratings chart.

1463

It's a little too salty, but it's still S tier.

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Vocabulary and speaking notes for this lesson

This video has 1368 sentences and 11866 words to shadow. The speech runs for 51:46. The speaker talks fast, about 229 words per minute, so expect linked and reduced sounds. Only 76% of the words are among the 3,000 most common in English, so the vocabulary is demanding. 229 of its 1368 sentences are questions, so it is good practice for question intonation and short answers.

Key vocabulary in this video

15 words from the video worth learning, with pronunciation and meaning:

Word	Pronunciation	Meaning
tier noun	/ˈtɪɚ/	A row or range, especially one at a higher or lower level than another.
fry verb	/fɹaɪ/	To cook (something) in hot fat.
onion noun	/ˈʌn.jən/	A monocotyledonous plant (Allium cepa), allied to garlic, used as vegetable and spice.
butter noun	/ˈbʌtɚ/	A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk).
chef noun	/ʃɛf/	The presiding cook in the kitchen of a large household.
knife noun	/ˈnaɪ̯f/	A utensil or a tool designed for cutting, consisting of a flat piece of hard material, usually steel or other metal (the blade), usually sharpened on one edge…
cookie noun	/ˈkʊki/	A small, flat, baked good which is either crisp or soft but firm.
steak noun	/steɪk/	Beefsteak: a slice of beef, broiled or cut for broiling.
pasta noun	/ˈpɑ.stə/	Dough made from wheat and water and sometimes mixed with egg and formed into various shapes; often sold in dried form and typically boiled for eating.
gosh	/ɡɑːʃ/	A mild expression of surprise or enthusiasm.
taco noun	/ˈtɑkoʊ/	A Mexican snack food made of a small tortilla (soft- or hard-shelled) filled with ingredients such as meat, rice, beans, cheese, diced vegetables, and salsa.
pizza noun	/ˈpi.tsə/	A baked Italian dish of a thinly rolled bread crust typically topped before baking with tomato sauce, cheese, and other ingredients such as meat or vegetables.
dish noun	/dɪʃ/	A vessel such as a plate for holding or serving food, often flat with a depressed region in the middle.
flavor noun	/ˈfleɪvə/	The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.
tomato noun	/təˈmeɪ.toʊ/	A widely cultivated plant, Solanum lycopersicum, having edible fruit.

Phrasal verbs you will hear

Word	Pronunciation	Meaning
come on in verb		Synonym of come in (“to enter”).
figure out verb		To come to understand; to discover or find a solution; to deduce.
back up verb		To move backwards, especially for a vehicle to do so.
come through verb		To come into a room or other space through a door or passageway.
cut up verb		To cut upward.
clean up verb		To make an area or a thing clean; to pick up a mess; to tidy.
come out verb	/ˌkʌm ˈaʊt/	To be discovered; to be revealed.
cut through verb		To take a shortcut through.

Sentences worth repeating

Short, complete lines from the video that you can reuse in everyday conversation:

How do you even make a fried chicken sandwich?
Did you just hit yourself with chicken?
You're gonna break it apart?
Do you know what I'm wearing right now?
Don't you like the smell of that?

Grammar in this video

The structures the speaker uses most, with the exact words from the video:

Structure	In the video
Conditional sentences if + clause, will/would + verb — a condition and its result	if I were you, I'd try
Present perfect have/has + past participle — a past action that still matters now	you've also broken · have trusted · haven't baked
Passive voice be + past participle — the focus is on what happens, not who does it	be ranked · was based · be cut
Relative clauses who / which + clause — extra information about a person or thing	here, which is

Pronunciation to watch

The speaker uses 539 contractions and reduced forms, such as I'm, gonna, don't. Say them the short way, as you hear them.

The “th” sounds: thin /ˈθɪn/, thick /θɪk/, broth /bɹɔθ/
The “sh” and “zh” sounds: chef /ʃɛf/, gosh /ɡɑːʃ/, dish /dɪʃ/, delicious /dɪˈlɪ.ʃəs/, shrimp /ʃɹɪmp/
Long words — get the stress right: ingredient /ɪnˈɡɹiːdi.ənt/, surprisingly /səˈpɹaɪzɪŋli/, consideration /kənˌsɪd.əˈɹeɪ.ʃən/, carbonara /ˌkɑɹbəˈnɑɹə/, avocado /ˌɑvəˈkɑdoʊ/

How to practise with this video

Listen to the whole video once without speaking and note the words you do not know.
Start at 0.75× speed, shadow it sentence by sentence, then go back to normal speed once it feels easy.
Record yourself and compare with the original, paying attention to words like tier, fry, onion.

What is the Shadowing Technique?

Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.

Shadowing technique: read the full step-by-step guide →

Shadowing Practice: 100 YouTubers Cooked For Me - Learn English Speaking with Video

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I Cooked Every Food From SpongeBob

I Cooked For EVERY World Cup Star

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Vocabulary and speaking notes for this lesson

Key vocabulary in this video

Phrasal verbs you will hear

Sentences worth repeating

Grammar in this video

Pronunciation to watch

How to practise with this video

What is the Shadowing Technique?