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I mean this in the nicest way possible but gyro is pronounced similarly to euro! If you want to try an amazing greek dish, I recommend Gemista (stuffed tomatoes that are baked) or avgolemono (lemon chicken soup)!
I need to make some of these. I'm probably gonna go for a basic bacon cheeseburger version with caramelized onions and mushrooms. About the board, no need for a new one; just sand with 150, then 220, then coat with whatever cutting board oil you typically use. Woodworker of 18 years here, easy fix.
@@DavidSeymourOfficial Maybe use smashable and caramel-izable fruit with puff pastry instead of a tortella? A smash tart, so to speak. Can you cook puff-pastry like that?
@uldihaa - smashing puff pastry would eliminate the puff, so a waste of rich pastry. Maybe use a sweet version of flatbread or a thin version of a pie-crust dough instead.
As a Greek longtime fan of yours I'm genuinely happy seeing you enjoy and hype up our food! (even though nobody I know ever uses lamb meat in a gyro- its always pork or chicken)
american style gyros are almost always made with a mixture of lamb & beef! i was actually really surprised (& a little disappointed, ngl) when i found out that it wasn't traditional. i think the lamb is amazing, but pork is good too!
PLEEEZ don't get rid of that cutting board!! It's still perfectly serviceable, just has a very nice patina. Or, you can send it to me and I will give it a great home in my kitchen. 😀
Okay, I'll probably try that breakfast version but I'm maintaining that the best breakfast burrito ever is one of the offerings at a gas station I used to work at (seriously; they had a full kitchen there with regular staff, it was actually great food). Egg, chorizo, bell pepper, onion, potato, and shredded monterey jack with sour cream and green chile sauce. Actually unreal, I only miss working there because I can't get that burrito every morning anymore.
I totally get that!! The best breakfast taco I've ever had is served at my car dealer.I look forward to get my car maintenance done just so I can enjoy the delicious breakfast tacos.
Great video as always. Don't toss that cutting board. Just get a small palm sander or a block with some sandpaper and sand it down. After just clean with soap and water and then treat it with food safe mineral oil. Easy peasy.
First time watching. You really stand out, you had nice table manners! No huge bites that fell out of your mouth, you chewed with your mouth closed, didn’t smack your lips and didn’t have food on your face! This is dumbfounding in an era where everyone eats like they grew up in a barn! Your video was pleasant and didn’t gross me out! Thank you!
@@EvaFuji I think that's obvious, but it is definitely inspired from. If someone is looking to whip up a quick Gyro mock up on a week dinner night, seems like a 10/10 idea. Nothing wrong with that.
That Greek smash taco seems the most interesting to me, too! My boyfriend wouldn't eat it because it contains both yogurt and feta, but I love me some sunshine on a plate!
Just get some 400 grit sandpaper and take off the burned bits. Or just leave them. There’s no reason to throw away a cutting board for cosmetic imperfections.
@10:50 i feel you sometimes when you feel rushed or tired you make mistakes, i tried to light charcoal with isopropyl alcohol and it didnt look like it was lit, then i squirted more on and the flame went up the stream into the bottle and blew it up in my hand which set me on fire, got my flaming shirt off and the fire out, had some second degree burns on my hands and belly, and first degree burns on my lip and nose. was not a fun week healing
Since your so interested in Mediterranean food I highly recommend trying Labne (pronounced Lebni) in place of tzatziki. It’s a kefir cheese (kefir is cultured milk) that’s very common in Lebanese dishes and you can usually find it online or at a Lebanese bakery. Trust me when I say it is world changing! I tried it for the first time a few years ago and it’s going with all of my Mediterranean dishes from now on.
To be honest i like the charred look of the cutting board. It looks centered. I think it gives it personality. If you don't like it, couldn't you just flip it over? Idk. Just my two cents.
Can I just make a little petition to get longer videos from you? Idk what it is with my favorite creators lately, but im always just craving longer video format. As always, no matter what, thank you for your content. You make everything look so amazing👌❤️
~sees the mayo~ Yeees, this is the proper mayo. Once you have Kewpie Mayo, all other mayo just doesn't measure up. Probably because no other mayo uses MSG.
It depends on the situation for me. The best is either kewpie or the McCormick mayonesa with lime juice. Nothing else is like either of those and nothing else comes close as a condiment. (I add plain hellmans to the milk mixture in meatballs and French toast - separately lol - to add richness.)
If you like greek food please watch some recipes from Akis Petretzikis, I can guarantee you the image you have of greek food is not at all accurate. And we don't actually eat lamb often at all, it's mostly a yearly holiday thing, whenever we eat gyro it's either pork or chicken
i both hate and love you for showing these insanely appetizing recipes to me lol, this might be the most tempting video you've made over the years honestly.
@@paperbackwriter1111I’m sure it’s “cooked”. It’s just a little off putting knowing that the other side is still soggy (although cooked) and not seared. It’s not about it being undercooked, I don’t like overcooked meat. It’s just that it’s still gray and wet on the other side
David, cooking eggs in a cast iron skillet can be really easy. I use a fish spatula since it's flexible, and I set my stove to 3 and get the skillet up to 300°. I check with an Infrared thermometer to make sure, but they seriously come out perfect every time and never stick. Yours didn't look bad, but it looked like you had your skillet too hot for eggs.
This is all similar to what I’ve known as “Lebanese pizza” which is definitely not the name. But they do spread a lamb mix on a flat bread, not “smash it”.
What I do now, is since I don't have one of those heavy burger smashers, I use a bowl on top of the spatula to smash it. More surface area give you so much more control than the wooden spoon or what have you. And it won't slip.
thanks david! i just tried the big mac version of this and it was awesome! my wife and kids enjoyed it as well. we will try one of the other variants sometime soon. keep up the great work. greets from canada.
Great food. Hate that the Greek gyro has been associated with lamb. We don't eat lamb all the time. Gyros is pork like 60% of the time. 39% chicken. 1% the rest.
I've always been curious about this. I hear this all the time from people who travel to Greece or have migrated here recently, but the Greek side of my family, many of whom migrated here after the war, all seem to associate gyro with ground lamb prepared kind of like shwarma.This was also always the version served at the cultural festivals at the greek church I grew up in. I wonder if it's a generational thing or a diaspora thing.
@@andrewgreanias8811 I think it's a mix of both. Older ages and people closer to Turkey associate it more with lamb. But for more generations afterwards it's pork. My grandparents, parents, my generation and my nephew though know gyros is with pork. Also, It's not like we don't eat lamb in general. Easter here is like lamb buffet. Almost everyone is eating lamb. But, it is funny (and irritating after years of hearing it) that almost everywhere outside Greece associate gyro with lamb and here is a rarity to see lamb in such an establishment.
@@andrewgreanias8811eople outside of Greece have a very twisted idea of what our food is like unfortunately. I for one, have never had moussaka, because Pastitsio exists, but people in other countries have no idea it's a thing
@@CasualPanels I wonder if some of the more lamb focused Greek-American food comes from people who grew up in an Ottoman controlled Greece and would have had more Turkish influence. I've also heard that some Irish immigrant communities in America moved a lot of traditional pork dishes to being beef dishes during the great depression due to the high price of pork. Perhaps something similar happened in Greek imigrant communities?
I think that's a little dismissive. Consider for a moment that the people who created or popularized the dishes you see as twisted are largely Greek immigrants and their children, using family recipes that have probably gone through alterations over the years as certain ingredients were unavailable or too expensive. That's how diaspora cultures work. For the record, I've had moussaka maybe once in the US and Pastitsio more times than I can count.
I don't think I know what a kilometer is anymore after hearing about these burgers, and Idk if I like it or not. But hey, I think I might wanna try some, Oklahoma style.
this is similar to a Mediterranean dish called lahmacun, the only difference is the meat is spread on the bread instead of smashed you should check it out
With these that I see everyone making I can get past the grease always running out lol I'd try it but I'd just do it all separately so I could drain the grease off of the patty.
@@johnr797 They have it with fries on Santorini as well. There's a good spot in Thira I went to. I've had gyros with and without fries, but I just like the added texture. It's also more filling with the extra fries in it, so it's kinda nice for lunch.
@@ArtistLunatalia too heavy for me the way they do it most places around here, fries are too thick, but a gyro in general hits the spot like nothing else sometimes.
@@johnr797 Totally fair. It worked for us because we were actively looking to have one for lunch. It wouldn't have been enough food otherwise, especially with how much walking we were doing.
Youll have to sand your cutting board. Start with 120 grit, sanding with the grain with a hard, flat surface as backing while you sand. Then hit it with some 220 grit, same direction. You will need to seal that surface you created, they make 'butcher block oil' anong other things...that cutting board is fine. When you're done you'll have learned another skill and not created unnecessary waste
everyplate is great but be careful not to forget to skip a box because i forgot to skip a week once and they sent me the box even though my card was locked at the time and they kept trying to charge me even though they couldve just not sent me the box before getting payment. they also wouldnt let me cancel a box before because it "already sent out" but they allowed me to change the food in said box... foods good but theyre a little scammy
Hi everyone! I know this is weird but I don't have TikTok and prefer not to install it. I really want to make the Greek version, could someone be so kind to share the recipe details? Thank you ❤
You can still access the video (through the link in the description) without the app installed or an account. It will just take you to the web version. I don’t have a TikTok either, and I’m able to watch it!
Around 10 minutes in.....from the other room I hear what made me run to the TV and rewind it. Yup, I heard it right! Boyfriend. I didn't know! Don't care either.....I just needed to know I wasn't crazy and heard you right. 😂
Don't worry about the cutting board. Be happy it was wood and not plastic. The stain is just a part of its story and maybe a reminder for you to stay focused 😊
Thanks to Everyplate for sponsoring! Click the link bit.ly/3WK9IbK and enter code DAVIDSEYMOUR149 to get your first box of Everyplate for $1.49 per meal! #ad #everyplatepartner
Love your work man!🎉🎉🎉❤❤❤❤❤❤
Hey David love your videos❤ do you think you could do Joshua Weissman 350 hour pizza
Please please do a Fish n Chips recipe off!!
Steve - not another cooking show, Ethan Chlebowsky, Gordon Ramsay, Brian lagerstrom.
I mean this in the nicest way possible but gyro is pronounced similarly to euro! If you want to try an amazing greek dish, I recommend Gemista (stuffed tomatoes that are baked) or avgolemono (lemon chicken soup)!
I came here wondering if anyone was going to mention the pronunciation. It looked delicious though!
In NY it's common to hear the "wrong" pronunciation.
I came to say the same thing haha! I grew up on Greek food in Chicago and it hurts a little whenever I hear it mispronounced lol
the american pronounciation of tzatziki hurts more than gyro lol
@@antopology it's better than the British pronunciation lmao 😅
Why is no one talking about how perfect the narration lines up with Chef Cuso talking at 0:33 !? It's so damn satisfying
I need to make some of these. I'm probably gonna go for a basic bacon cheeseburger version with caramelized onions and mushrooms.
About the board, no need for a new one; just sand with 150, then 220, then coat with whatever cutting board oil you typically use. Woodworker of 18 years here, easy fix.
Yeah, these recipes feel like great jumping off points to make your own fillings. I'm going to make my family's Onion Soup Mix Burgers like this!
i’m surprised there isn’t a dessert version
Oof that needs to be a thing
@@DavidSeymourOfficialif you did it more like a crunch wrap you could easily do one of the billion s'mores variations
@@DavidSeymourOfficial Maybe use smashable and caramel-izable fruit with puff pastry instead of a tortella? A smash tart, so to speak. Can you cook puff-pastry like that?
@uldihaa - smashing puff pastry would eliminate the puff, so a waste of rich pastry.
Maybe use a sweet version of flatbread or a thin version of a pie-crust dough instead.
IHOP
As a Greek longtime fan of yours I'm genuinely happy seeing you enjoy and hype up our food! (even though nobody I know ever uses lamb meat in a gyro- its always pork or chicken)
american style gyros are almost always made with a mixture of lamb & beef! i was actually really surprised (& a little disappointed, ngl) when i found out that it wasn't traditional. i think the lamb is amazing, but pork is good too!
But it HAS to be lamb, 😢
PLEEEZ don't get rid of that cutting board!! It's still perfectly serviceable, just has a very nice patina. Or, you can send it to me and I will give it a great home in my kitchen. 😀
Agreed, it would be a waste to get rid of something that is still perfectly usable
Okay, I'll probably try that breakfast version but I'm maintaining that the best breakfast burrito ever is one of the offerings at a gas station I used to work at (seriously; they had a full kitchen there with regular staff, it was actually great food). Egg, chorizo, bell pepper, onion, potato, and shredded monterey jack with sour cream and green chile sauce. Actually unreal, I only miss working there because I can't get that burrito every morning anymore.
I totally get that!! The best breakfast taco I've ever had is served at my car dealer.I look forward to get my car maintenance done just so I can enjoy the delicious breakfast tacos.
Gas station mexican food is always legit af
@@AaronAMVs Seriously tho. It's right up there with the food trucks
Great video as always. Don't toss that cutting board. Just get a small palm sander or a block with some sandpaper and sand it down. After just clean with soap and water and then treat it with food safe mineral oil. Easy peasy.
First time watching. You really stand out, you had nice table manners! No huge bites that fell out of your mouth, you chewed with your mouth closed, didn’t smack your lips and didn’t have food on your face! This is dumbfounding in an era where everyone eats like they grew up in a barn! Your video was pleasant and didn’t gross me out! Thank you!
i know you said the middle part was a jumpscare but i think you look really good with one. completely different vibe, but you rock it!
The gyro one looked amazing, definitely gonna try it out
its not gyro and its not greek.
@@EvaFuji I think that's obvious, but it is definitely inspired from. If someone is looking to whip up a quick Gyro mock up on a week dinner night, seems like a 10/10 idea. Nothing wrong with that.
“This one got a little messy. It’s oozing quite a bit, but I’m fine with it.” - David Seymour 2023
My lizard brain was screaming “That’s what she said!”
That Greek smash taco seems the most interesting to me, too! My boyfriend wouldn't eat it because it contains both yogurt and feta, but I love me some sunshine on a plate!
Just get some 400 grit sandpaper and take off the burned bits. Or just leave them. There’s no reason to throw away a cutting board for cosmetic imperfections.
FINALLY A FOOD CREATOR THAT MAKES ACTUAL TZATZIKI WITH DILL!!!!
P.S. dont forget the olive oil next time!LOTS OF LOVE FROM GREECE
don’t y’all got hella neo nazis there lol
Question. How do Greeks pronounce tzatziki? Tot-zeeky? Zot-zeeky?
@@zachsdickDOTmpg The exact same way that its written.Our words dont have a pronunciation.
@@zachsdickDOTmpg neither of those lol. it's tsah (like the 2nd syllable in piz-za) zee-key.
@@dwippity Zah zee key? Dope. Thanks for the heads up!
@10:50 i feel you sometimes when you feel rushed or tired you make mistakes, i tried to light charcoal with isopropyl alcohol and it didnt look like it was lit, then i squirted more on and the flame went up the stream into the bottle and blew it up in my hand which set me on fire, got my flaming shirt off and the fire out, had some second degree burns on my hands and belly, and first degree burns on my lip and nose. was not a fun week healing
Since your so interested in Mediterranean food I highly recommend trying Labne (pronounced Lebni) in place of tzatziki. It’s a kefir cheese (kefir is cultured milk) that’s very common in Lebanese dishes and you can usually find it online or at a Lebanese bakery.
Trust me when I say it is world changing! I tried it for the first time a few years ago and it’s going with all of my Mediterranean dishes from now on.
finally an easily attainable recipe that doesnt require 50 different specific ingredients or take days to complete
I can hear Chef Mike from here.... "There is no ketchup in the Big Mac sauce!"
I knew the Lamb one was the winner the second you said it was on the list.
Just thought how nice it would be to have some wholesome video rn...like yours or mia maples'.And got your notification!
Interesting fact (someone below also mentioned this): in Greece gyros are usually made with pork or chicken, not lamb.
please don't get a new cutting board. It's perfectly fine and contains a lot of memories❤
To be honest i like the charred look of the cutting board. It looks centered. I think it gives it personality.
If you don't like it, couldn't you just flip it over? Idk.
Just my two cents.
Can I just make a little petition to get longer videos from you? Idk what it is with my favorite creators lately, but im always just craving longer video format. As always, no matter what, thank you for your content. You make everything look so amazing👌❤️
I agree. They go by so darn fast
Aaah I love me a smashburger taco, taco style. YOU MEAN A TACO!?!😂
I'm going to have my son and his girlfriend over for dinner, and I'm going to make that Greek one; I'm drooling watching it!
3:56 actually three middle part is very nice 👍🏾👍🏾
~sees the mayo~ Yeees, this is the proper mayo. Once you have Kewpie Mayo, all other mayo just doesn't measure up. Probably because no other mayo uses MSG.
No offense, but I've tried Kewpie and still like Hellman's best!
@@annbrookens945 Hellman's is rather meh to me. Lacks any character.
Kewpie gives me a raging headache, likely from the balsamic vinegar in it (red wine also gives me a splitting headache). Sir Kensington's is AMAZING.
@@jenrosejenrose7417 There's no balsamic vinegar in Kewpie. It's a mix of apple cider and rice vinegar.
It depends on the situation for me. The best is either kewpie or the McCormick mayonesa with lime juice. Nothing else is like either of those and nothing else comes close as a condiment. (I add plain hellmans to the milk mixture in meatballs and French toast - separately lol - to add richness.)
If you like greek food please watch some recipes from Akis Petretzikis, I can guarantee you the image you have of greek food is not at all accurate.
And we don't actually eat lamb often at all, it's mostly a yearly holiday thing, whenever we eat gyro it's either pork or chicken
i both hate and love you for showing these insanely appetizing recipes to me lol, this might be the most tempting video you've made over the years honestly.
The Gyro pronunciation has me in stitches.
I'd love to see the Greek one but replace the ground lamb with birria style lamb, I bet that'd be so awesome
I have to make this with chorizo now. I bet the leftover fat makes the tortilla look gorgeous.
I love your videos so much David! Been a longtime fan! God bless you for all your effort and dedication😊😊😊😊❤❤❤❤❤❤
The problem I have with these big mac taco's is that people only cook one side of the burger.
That‘s why it‘s a smashburger. It‘s so thin, it cools through anyway.
@@paperbackwriter1111I’m sure it’s “cooked”. It’s just a little off putting knowing that the other side is still soggy (although cooked) and not seared. It’s not about it being undercooked, I don’t like overcooked meat. It’s just that it’s still gray and wet on the other side
David, cooking eggs in a cast iron skillet can be really easy. I use a fish spatula since it's flexible, and I set my stove to 3 and get the skillet up to 300°. I check with an Infrared thermometer to make sure, but they seriously come out perfect every time and never stick. Yours didn't look bad, but it looked like you had your skillet too hot for eggs.
bro I thought my spotify was glitching or smth while you were playing look at the sky. I thought i was in a fever dream lmao
This is all similar to what I’ve known as “Lebanese pizza” which is definitely not the name. But they do spread a lamb mix on a flat bread, not “smash it”.
That green one looks amazing!! I had not seen that one so thanks for doing it!!
The newer videos with an older david are so different to the older ones😂😂 little david was silly cute
What I do now, is since I don't have one of those heavy burger smashers, I use a bowl on top of the spatula to smash it. More surface area give you so much more control than the wooden spoon or what have you. And it won't slip.
now i gotta shop for ground lamb
thanks david! i just tried the big mac version of this and it was awesome! my wife and kids enjoyed it as well. we will try one of the other variants sometime soon. keep up the great work. greets from canada.
I mean, thats just a kebab pita that got toasted a bit, sounds fabulous to me.
Great food. Hate that the Greek gyro has been associated with lamb. We don't eat lamb all the time. Gyros is pork like 60% of the time. 39% chicken. 1% the rest.
I've always been curious about this. I hear this all the time from people who travel to Greece or have migrated here recently, but the Greek side of my family, many of whom migrated here after the war, all seem to associate gyro with ground lamb prepared kind of like shwarma.This was also always the version served at the cultural festivals at the greek church I grew up in. I wonder if it's a generational thing or a diaspora thing.
@@andrewgreanias8811 I think it's a mix of both. Older ages and people closer to Turkey associate it more with lamb. But for more generations afterwards it's pork. My grandparents, parents, my generation and my nephew though know gyros is with pork.
Also, It's not like we don't eat lamb in general. Easter here is like lamb buffet. Almost everyone is eating lamb. But, it is funny (and irritating after years of hearing it) that almost everywhere outside Greece associate gyro with lamb and here is a rarity to see lamb in such an establishment.
@@andrewgreanias8811eople outside of Greece have a very twisted idea of what our food is like unfortunately.
I for one, have never had moussaka, because Pastitsio exists, but people in other countries have no idea it's a thing
@@CasualPanels I wonder if some of the more lamb focused Greek-American food comes from people who grew up in an Ottoman controlled Greece and would have had more Turkish influence. I've also heard that some Irish immigrant communities in America moved a lot of traditional pork dishes to being beef dishes during the great depression due to the high price of pork. Perhaps something similar happened in Greek imigrant communities?
I think that's a little dismissive. Consider for a moment that the people who created or popularized the dishes you see as twisted are largely Greek immigrants and their children, using family recipes that have probably gone through alterations over the years as certain ingredients were unavailable or too expensive. That's how diaspora cultures work.
For the record, I've had moussaka maybe once in the US and Pastitsio more times than I can count.
love the porter robinson background music ❤ taste.
I don't think I know what a kilometer is anymore after hearing about these burgers, and Idk if I like it or not.
But hey, I think I might wanna try some, Oklahoma style.
Ok but that middle part is a slay
🤤🤤 over the gyro definitely making that tomorrow night ❤
this is similar to a Mediterranean dish called lahmacun, the only difference is the meat is spread on the bread instead of smashed you should check it out
With these that I see everyone making I can get past the grease always running out lol I'd try it but I'd just do it all separately so I could drain the grease off of the patty.
I need to make the Greek smashburger!
omg the middle part jump scare got me!! hahaha. edit to say this was a great video and that Greek smash burger taco looks phenomenal
Spencer from icarly definitely made this trend and you cant tell me otherwise😂👏
I'm going to make the Greek one. For family dinner night next Thursday ❤
TICK TACOS?
Why am I here so early being so hungry 😢❤ LY David!
Am I The ONLY One Who Wonders How Much Money David Spends In Groceries For Each One Of His Videos ?
Well, the cucumbers were surreptitiously, permanently borrowed. So, those were a freebie.
Why do you capitalize every word?
@@johnr797 Simply Because I Can .. & I REALLY Dont Care If You Have A Problem With It :)
My sister made a smash burger, but with the meat pre-formed... As you said: kinda grey meat.
And the outside was super greasy. Can not recommend.
11:46 Grumpy old man 😂
My biggest takeaway…Chi Chi’s is still around!? 😮
You should try a gyro the Greek street food way! You should put french fries in it!
Isn't that mostly an Athens thing?
@@johnr797 They have it with fries on Santorini as well. There's a good spot in Thira I went to. I've had gyros with and without fries, but I just like the added texture. It's also more filling with the extra fries in it, so it's kinda nice for lunch.
@@ArtistLunatalia too heavy for me the way they do it most places around here, fries are too thick, but a gyro in general hits the spot like nothing else sometimes.
@@johnr797 Totally fair. It worked for us because we were actively looking to have one for lunch. It wouldn't have been enough food otherwise, especially with how much walking we were doing.
this made me so hungry omg
Love the PETA Bread
I didn't realize you had a bf congrats David 😊❤ all the love from New Hampshire my friend
The burger on the tortilla reminded me of Lebanese arayes
Youll have to sand your cutting board. Start with 120 grit, sanding with the grain with a hard, flat surface as backing while you sand. Then hit it with some 220 grit, same direction.
You will need to seal that surface you created, they make 'butcher block oil' anong other things...that cutting board is fine. When you're done you'll have learned another skill and not created unnecessary waste
everyplate is great but be careful not to forget to skip a box because i forgot to skip a week once and they sent me the box even though my card was locked at the time and they kept trying to charge me even though they couldve just not sent me the box before getting payment. they also wouldnt let me cancel a box before because it "already sent out" but they allowed me to change the food in said box... foods good but theyre a little scammy
Why’d you laugh after you said “smashing our meats”?
Bc I am a child
@@DavidSeymourOfficialWe all are man. That was good😂😂😂😂😂😂
Hi everyone! I know this is weird but I don't have TikTok and prefer not to install it. I really want to make the Greek version, could someone be so kind to share the recipe details? Thank you ❤
You can still access the video (through the link in the description) without the app installed or an account. It will just take you to the web version. I don’t have a TikTok either, and I’m able to watch it!
Careful or you are going to end up on a video where they watch you make that Big Mac sauce and skewer you for using ketchup.
Around 10 minutes in.....from the other room I hear what made me run to the TV and rewind it. Yup, I heard it right! Boyfriend. I didn't know! Don't care either.....I just needed to know I wasn't crazy and heard you right. 😂
cholula for eggs only. No exceptions or valentina if you don't have a alternative.
That new hair style looked good on you 😢
the greek one is my favourite
Love the Porter Robinson in the background
“Year-Oh”!!!
I usually look at food trends from afar just being like yeah cool but unnecessary.
This thing I was like ok sold.
Whoa whoa whoa I love Crystal too, but that was Cholula hot sauce you heathen!
David is the Kirby crook Lolol 😂
That Greek "taco" looks very very good.
Run the cutting board through your planer.
1:15 bold arent ya david? 🤨🤨😏😏😏
You should make Anna Olsen’s chocolate cake
Missed opportunity to use a pancake on the breakfast taco
9:59 yep. They have all looked tasty, but this Greek inspired version is really talking to me.😋😋😋😋😋😋😋😋😋😋😋😋🥰🥰🥰🥰🥰🥰🥰❤️🔥❤️🔥❤️🔥🇺🇸🌸
1:14 🤣🤣🤣
okay but where did you get the look at the sky instrumental
Yum!
Greek food is fire
This looks like an interesting trend… I mean I’m interested :) Yum
How is it not raw on one side?
Its very thin, cooked on a hot skillet!
Don't worry about the cutting board. Be happy it was wood and not plastic. The stain is just a part of its story and maybe a reminder for you to stay focused 😊
I need the recipe for that Tzatziki.
10:50 if you send me your old cutting board, I can laser-etch your logo into it like a cover-up tattoo.
i like using tortillas for my burgers making it into a pocket, i usually use carb smart/low carb tortillas to make it a little healthier
Next can you try Joshua Weissman's 350 hour pizza recipe
You ever go to Greece?