Jiggly cake - homemade giant Castella
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- Опубліковано 9 вер 2020
- Thanks to Native for sponsoring this video! Save 33% on your first Native Deodorant Pack - normally $36, but you’ll get it for $24. Use my code, ADAMRAGUSEA → bit.ly/nativeadamragusea
**RECIPE**
By weight, 4 part eggs to 1 part oil (or melted butter), 1 part milk, 1 part cake flour, 1 part sugar. (A large egg minus its shell is generally ~50 grams.) Additionally, 1/2-1g salt per egg, vanilla (or some other extract), cream of tarter (~1g for every four eggs), 1/10th the weight of the flour in corn starch (optional).
Make one egg's worth of batter for every 22 inches (360 cm) of pan volume (sorry I said “area” in the vid and gave the wrong cm figure!), where volume is width x length x height.
You'll need big pan and an even bigger pan you can nest it into. With the pans nested, pour enough water into the bigger pan to come at least halfway up the sides of the smaller pan. Take the smaller pan out, and put the bigger pan (with the water) into your oven. Start the oven heating to 325 F (160 C) - no convection fan, unless you prefer a dry, cracked top. (If using convection, probably lower the heat to 300 F, 150C.)
Coat all interior sides of the smaller pan with parchment paper. Leave enough excess that you can grab to sling the cake out when it's done.
Separate all the eggs into two large bowls. Into the bowl with the yolks, put the oil (or melted butter), milk, flour, salt, cornstarch (if using - it makes the interior crumb finer), and a big glug of vanilla or any extract you're using. Weigh out the sugar in a separate bowl - I like to use a little more than 1 part sugar, but all of these proportions can be altered to various effects.
Put the cream of tarter into the egg whites and beat them until they're very fluffy. Beat in the sugar in a couple installments until you have medium peaks - or stiff peaks if you want an even puffier cake, though that will likely result in a cracked top. Beat the yolk mixture until smooth. Gradually combine the white mixture and the yolk mixture until homogenous.
Pour the batter into the parchment-lined cake pan, and drop the pan into the water bath in the oven. (Don't worry if it splashes - steam is good for cakes.) Bake until a skewer to the center comes out clean - probably at least an hour, though it will depend on the size.
When the cake is done, use the parchment as a sling to lift it out before slicing with the longest knife you have. - Навчання та стиль
Hey, I obviously meant pan VOLUME, not pan AREA. Text on screen should be in^3 (cm^3). Also 22 cubed inches = 360 cubed cm, not 53 as indicated on screen. It’s fixed in the description. Math may be our friend, but I have never been a friend to it. Sorry!
hey adam im early
I have always been curious on what cooks on UA-cam end up doing with the failed attempts when they are trying out a recipe. You mentioned you cooked about a dozen of these on a weekend. Do you end up just throwing those away or eating them? Or is "cooking a dozen of these over the weekend" just an exaggeration?
adam i think you meant volume 🧘♂️
Hey Adam 👋 (thats it)
Enjoy getting fourteen thousand comments correcting you on this for the next four years anyway.
I just watched a grown man make a “wub wub cake” and then claim it tastes like farts
You just watched a man living his best life
@@johnmccrossan9376 I wish I was him
@@joeulric1944 dub dub
Cake farts
hehe 👴
"As big as a toddler bed"
Americans really use every other kind of measurement to avoid metric.
I don't get why you thought this was funny
@@matthewconrad6922 probably just a european superiority complex.
@@matthewconrad6922 because it kind of is
@@unlimitedpower1385 nah, just facts.
@@leergut858 honestly i feel like thats a reasonable comparison, do you think we would go 50x40cm or 15x12in
“It kinda tastes like farts.” Implying Adam has tasted farts
😏
@@connorkenway9950 lol
He an lauren must be into some k. Y stuff
"in goes like, half the sugar"
i love the combo of traditional talk and modern talk
"...it kinda tastes like farts." Rousing endorsement right there.
Especially since he spared us the details of his armpit/deodorant situation. Lol
AxxL hop into the whip boys gonna find out who asked and your two moms don’t count as gfs
@@alexricky87:
It's armpit acne.
@@confusedwhale I was glad he spared us, that was not an inquiry lol
I had a lot of egg based desserts in Asia and tbh they were all vaguely fart tasting
Adam, I'm lonely.
I haven't seen you in a while.
When will I be in your recipes again?
You’ve been replaced by heterogeneity
White Wine I miss you
*wubba wubba wubba has entered the chat*
Haha
he prefers Red Wine now, sorry buddy
This single video is responsible for so many hilarious yaps “twenty eggs yes twenty”
Since this recipe is entirely egg based for the purposes of raising, I thought that testing if you can make it in the microwave would work and it absolutely does! It doesn't get the nice browned top but the fluffiness is 100% intact and just as good tasting. Make the batter as per the recipe ratios, (though I used heated oil mixed with flour first to smooth out the all purpose flour more) and just put it in a mug in the microwave and nuke it for ~1-2mins depending on how much you put in.
You can always try to torch the top. Let us know!
Me: ‘tries to sleep’
My brain: wobba wobo wobba.
Brain at 4am: wobba wobba wobba
hahahaha
Wubba lubba dub dub
@@lebro4401 borderlands fan ic
Lol
"vegan free"
good, i don't want vegans in my deodorant
Hell yea dude ur a legend. Wouldn't have thought of this
AMEN
AMENNNN!!!
I think Gordon Ramsay wants some vegans in his deodorant.
@@aahansolo2740 but vegans are raw
Just made this at 1am on a week night because why not. I’m Portuguese so pão-de-ló is almost second nature to me, so I wanted to put this to the test; to anyone with the same idea as me, I warn you it tastes nothing like pão-de-ló, but looks very similar.
I made a 10-egg recipe, but it almost overflowed my cooking vessel, so I had to switch midway to a slightly larger one so it wouldn’t go off while growing. Turns out, it only rose a couple centimeters on the sides, so switching probably wasn’t necessary.
The sheet amount of eggs made it smell a bit off (yeah, like farts), but it was to expect; I’m writing this while it’s still warm, I’ve no idea how it’ll smell when cold.
It turned out amazing though. The jiggle was perfect, the sound it made when you ripped it apart or squeezed it was so pleasant, and the flavour was top notch too. Still not as good in my opinion to pão-de-ló, which is much more sticky, yellow and sweet.
10/10 would lose sleep to it again
and?
eu juro por tudo que cada vez que vejo pão de ló nao faz me pensar em nada disto.
does the fart smell go after it cools?
I can tell that he’s going mad trying to make this as authentic as possible from the intro.
I didn’t know I needed Adam saying “wubba wubba” but I’m glad I do now.
Universal human right
so true
Can someone clip it? I need a new alarm ringtone
Dude I fucking died 😂😂😂
Anan Farhan absolutely, along with white wine, and heterogeneity.
Adam: talks once... *BREATHE*
*INHALE*
Yea he always inhale after finish line
I didn’t notice now you ruined the video
Nice profile pic
@@butch8385 lol my bruthurrrr
is nobody talk about the "is more meringue than cake now, twisted and evil" star wars joke? i loved it
One think you missed though, the oil and milk had to be heated to around 185F before adding them to the flour, it makes a difference to the texture and softness.
Thanks for catching it for we noncookers 🤗
I was so disappointed when he said it tasted like farts, because it looks so good.
When it cools, it isn’t !
It was a compliment
misread that for a sec, thought it said “farts taste so good” lol
Too many eggs I guess
Don’t worry. That happens to all egg based desserts. Let it cool off. Especially overnight. And all that eggy/fart taste will go away. Edit: my mom likes making egg-based cakes in her free time. This always happened to her. It’ll taste eggy at first. But when you leave alone overnight, it’ll taste sweeter. Like a regular cake (just slightly eggy).
as a Singaporean, I can confirm that the cakes do go 𝘸𝘰𝘣𝘣𝘢 𝘸𝘰𝘣𝘣𝘢 𝘸𝘰𝘣𝘣𝘢 when you cut into it 😂
bella
Never tried one despite being near Singapore, I’ll try wobba cake soon tho.
wobba wobba wobba
as a malaysian, i can also confirm the cakes go wubba wubba wubba when you cut into it
as a nepali i can confrim the cakes go wubba wubba
as a Malaysian I can confirm it sometimes tastes like fart when its straight out of oven. Wubba wubba wubba
he turned himself into a castella. the funniest shit i ever seen
2:34 20 eggs yes 20 eggs
I rate this joke a 20/25, yes 20
White Wine Report!
It’s been 4 months since Adam used white wine in one of his recipe videos
Wait actually?
I’m worried
White Wine report
Wine wine was last used in a recipe 4 months ago.
This is your white wine report
Call the ambulance
WaT!!!!!!!!!!!!
Wobba wobba wobba
Wobba wobba wobba
Wobba wobba wobba
wobba wobba wobba
wobba wobba wobba
Wobba wobba wobba
these are sold at my local grocery in small plastic packaging bags. i usually put whipped cream on it, but the japanese brand i've started getting has cream on the inside. these are extremely soft, and they taste like fresh bread
So... No farts? Is it like... Hawaiian rolls? 🤔
I've never heard of Jiggly Cake, and your video had me enthralled! and yes I noticed the squared/cubic thing but knew what you meant.
And you take it out of the oven, reaching that climatic moment of having created something that looks so epic, you can hear the cries of joy, the celebrations, the awe and Mmm wonder what it's like, and that same pensive child-like moment of the warm bread or scones been lifted out of the oven and .... and .... and you say it tastes like Farts! LOL
Great video, well put together keeping solely to the point and easy to follow. Thank you - I will certainly try this on a smaller size ;)
Fun fact: the Portuguese also introduced Tempura to Japan! Yep, what most people think of as a Japanese dish was originally Portuguese. The Japanese were interested in the idea of the combo of batter and fry vegetables (original Portuguese one was made with green beans) and adapted it for their own from the recipe, which was originally meant as a way for Catholics to get high energy meals during lent. That is where "tempura" comes from as well, as the Portuguese would say it was a dish for "quattuor anni tempora" which is a latin frase meaning the Ember Days of lent!
Credo che sei italiano, quindi: che figataaa
I thought lent didn't allow fried foods.
Very interesting thanks
confusedwhale
nah, you could typically find those “fish fry friday” signs outside of a lot of parishes during lent.
@@confusedwhale Not quite. Lent is about sacrifice. More precisely it's about giving up something for a while so you understand pain like Jesus went through. Through most of history Catholics have done so by abstaining from eating red meat and eating only fish during lent.
ʷ ᵘ ᵇ ᵇ ᵃ ʷ ᵘ ᵇ ᵇ ᵃ
*w u b b a w u b b a*
ʷ ᵘ ᵇ ᵇ ᵃ ʷ ᵘ ᵇ ᵇ ᵃ ʷ ᵘ ᵇ ᵇ ᵃ ʷ ᵘ ᵇ ᵇ ᵃ
b
0:13
*O B A M A O B A M A*
As soon as you whipped out the ratio, you immediately became my new favorite food channel.
this was my first adam video. I love his channel ever since
No one:
Adam, summarizing a 10-minute long cake recipe: "It tastes like farts"
It does though, this is one cake you don't want to eat right off the bat
Aaaand tons of people decide its a great idea to also make this fart cake. Including me.
😁
I skipped to that part while looking at this comment
@boy lasagna why, YES! Yes, it did. Thanks for asking. 😃
As someone from Asia, this cake is really overrated and tastes like nothing. The only appeal that it's Instagrammable
@@NotFur-3 shhh... Don't give those bangsar hipsters ideas...
@@NotFur-3 I'm Malaysian too and I assure you that you're not missing anything lol. I never bought it before but had it quite a few times due to friends and family. It's very forgettable.
@@fashiharz8584 so i deleted my comment then?
A. Meowzki I tried making those, but they just deflated almost instantly after cooling down just a bit.
But I might try again
Well Adam said you could put different flavors, or just make the recipe a little different. Taste more.. like something
This was a great video. I made a cake like this yesterday, but with another recipe. It came out the same as yours. I'm glad you didn't take all the precautions in mixing as the other videos show. They seem to mix everything very carefully. Again, thanks, sir.
I saw this cake on "The wind rises" by Ghibli studios, and Since then, I had to have it. Such a good movie.
White wine report:
There was no white wine in the video:
This was your white wine report
And that’s been the case for four months
The omens are not looking good...
kinda rushed
Using a colon twice makes you look like a brainlet who doesn't understand proper formatting.
Right above your comment there was a comment by white wine i-
"We need to beat the whites"- Adam Ragusea 2020
all jokes aside great stuff
as an asian, I agree. (obvious joke)
@@Frappuccinoo this isn’t Twitter you don’t have to specify if it’s a joke or not we know lmao
@@PC-qu7zk yeah but I've I seen wooooshes on yt, we're not safe.
Bro fucking hate wooshers.
NO/S BEAT WHITES
hey that rhyme
The image of all the yolks together in a bowl is so satisfying
It's a nice touch when the bottom is lined with rock sugar. Adds a punch of sweetness and crunch every few bites
dude went straight to the point so fast that i didn’t realize it started
Me: this one looks hard, there's no way I'm trying this
Adam: *wubba wubba*
Me: aight I'm sold
mhmhmhmhmmmhMmmmmm AHhh
*THATS WHAT SHE SAID!!*
BWAHAHAHAHAHA
End of the video later:
Alright, I want a refund.
I don't know who you are or what your background is but I have never had a cooking video throw that much science to my face and I love it! So enlightening. So many eye-opening moments.
I love how smooth the transition to the ad was
This is the most mathematical baking video ive ever seen.
we need our "wobba wobba" to be perfect
Sure is
Yes
I know right.
But thats basically baking cake/cookie though. You need to be precise with all meassurements otherwise it wont turn out good
i too have spent allot of time watching these jiggly cakes, so it a surprise to be sure, but a welcome one, that Adam made a video on this
This is amazing, always wondered how these cakes are made😍
Entire world: falls apart due to virus
This guy: I've achieved *jiggly cake*
Lol
Reward: A Cake that tastes like Farts
This guy is so extremely efficient with his voiceover, it's kinda mesmerizing. If you read this Adam, I found you from your cast iron pan care video, and I can't thank you enough for that.
Back in the days I was in primary school, when I still lived 24h per day at school, we used to have these cakes every once in a while as a dessert after dinner.
I can't remember exactly how frequent, but let's say once a week. In the end I can't make myself sit in front of them anymore.
that nonchalantly mentioning hydraulic press videos and immediately flattening that slice with your bare hand had me laughing my ass off
"Tastes like farts" - this is now clearly the classiest UA-cam cooking show.
The trick to egg separating is using three bowls. One for the yolks, one for the whites, and one for the scooping out action. So whether it's a bad egg or you burst one out while scooping, the rest of your perfectly separated eggs won't be contaminated.
Also using a fresh and quality egg helps a lot since fresher eggs have thicker whites and also thicker yolk walls (idk the science behind it, just an observation)
Anddd if you wanna know if there's any bad egg, put it in a container filled with water, and if its float it's probably bad. Since older eggs have bigger air pockets inside them.
I sell desserts where I need to separate eggs all the time, so I hope this helps!
and then you got 3 things to clean
@@KarinaVeiga16 What laziness does to an mf
The floating eggs thing doesn't mean they actually are bad, just that they are not the newest. I often have eaten boiled eggs that were floating, never tasted bad.
@@KarinaVeiga16 oh the humanity!
You only need two bowls. One for the separating and one for the whites. You only need to worry about the yolks going into the whites, not the other way around. Yolk will mess up a merengue, but the whites will not mess up anything that requires only the yolks. There's always going to be at least a film of egg white on the surface of the yolk.
thanks also for the formula you developed!
Not gonna lie, this dude could totally do some voice acting work. He's got one of those voices.
Hey, I'm from Portugal and this recipe is based on one of our favorite desserts which is called "Pão de Ló". It is way less jiggly but is way more flavorful so I think you should try it and give the community some feedback. I really think you would like it and even prefer this jiggly cake. Really like your work and I follow you since your 200k subscribers and I've watched every single episode since and loved them all. Hope you continue the good and hard work
@Lone Wolf Also in Serbia; it's called patišpanj/a (patishpany/a), and it's name comes from 'Pan de
España' (Spanish bread). It was brought to the Balkans by Catalan settlers in Pannonia (one of the weird historical episodes) and Sephardic Jews.
"How much of it is air?"
"I can show show you how much"
*Proceeds to smash the cake*
And heer vee go!
theres actually a way to calculate how much of that is air by smashing the cake down. measure the volume of the cake smashed down and divide that by the original volume of the cake. that way, you can find not how much, but what percentage of the cake is air.
I SHIT YOU NOT, as soon as the video ended, after you started saying “Wubba wubba wubba,” there was a paper towel ad with a cartoon blob dancing to the song “wobble baby, wobble baby, wobble baby, wobble.”
Castella cake is bomb for this Japanese-American! Melts in your mouth. It costs $5 in the States, and your one pan is holding about $20 worth of it. I'll have to try it.
With the hot water:
- You boil the kettle
- Put the batter in the cake tray
- Put that in the roasting tray
- Put the roasting tray in the hot oven
- Slide the rack out slightly then pour hot water down the sides
You don't have to drop the huge cake pan into boiling water!? Much safer if you treat it like a bain-marie, fairly common technique I thought.
LOVE YOUR VIDEOS MAN THE HISTORY VIDS ARE IMMENSE.
Ben yeah but u can risk getting boiling water inside the batter
@@viethuongvothai686 Risk of boiling water in the batter VS risk of burning your skin is a pretty one-sided argument imo. Plus I highly doubt a few mL of boiling water will seriously affect the outcome of a cake this large!
@Christopher Cruz That's absolutely fine if you're confident in doing that, but not every situation will be like Adam's. My argument would be risk aversion, and also that the technique I described is a pretty well-known technique for filling a Bain Marie. But like our man says, you do you friend. No qualms
He said in the video he didn't want to deal with pouring hot water into the oven. And i don't know what country you're from but americans don't use electric kettles so they are a lot more dangerous
@@Vayxes I dont know where you're from, but where I'm from we Americans definitely use electric kettles.
“I think thats to hard, I dont wana do math and shit” -adam while making fried chicken.
“Math is your friend” -adam while making jiggly cake stuff
"cooking is an art, except for baking, then it's chemistry" - I forgot who, probably M.P. White
And as you can see in the pinned comment, I made a math mistake - this what happens when I try to do math and shit!
No one likes Math.
Unless you're awesome at it.
Veluta eh, it is pretty helpful in like every single part of life though.
this was the video that introduced me to Adam. no regrets!!
This recipe reminds me of this one local cake simply called "layer cake" (Kek Lapis). The ingredients are about the same and even the process before cooking is the same. The baking part is where it differs. To bake the layer cake, you would need to bake one thin layer of cake, slightly thicker than a crepe for about 5 mins per layer at 180*C with only the top emitting heat, with no fan. Press flat, then add the next layer, and so on until you run out of cake mix. In most recipes you would add cinnamon and other spices and cocoa, thats kinda up to you. You can also alternate each layer, so it'll be spice/choco/spice/choco. or whatever. The end result is a buttery smooth cholesterol filled cake that looks amazing when cut.
"Where area is width x length x height" - I can see Adam wasn't an engineering teacher...
Is that wrong?
@@aragusea You mean volume.
Ah, derp, sorry!
@@aragusea hi
@@aragusea it's okay Adam, math takes its toll on all of us
I'll be the guy and say it's volume not area
Yep, sorry!
Your fine
thank you for your sacrifice
@@fbi9045 Ok not Zylbrad
Falxie_ ...what?
20 Eggs, yes 20
Imagining this with whipped cream and chocolate drizzle makes my mouth water
Imagine accidentally eating this with egg allergies.
Dead
Cause of death:
𝖩 𝗂 𝗀 𝗀 𝗅 𝗒 𝖢 𝖺 𝗄 𝖾
@@user-cv3dr4kt7j cause of death:
wubba wubba cake
@@user-cv3dr4kt7j uP
@@user-cv3dr4kt7j dang
Someone make an hour compilation of Adam saying "wubba wubba wubba"
Someone ask someone to make an hour compilation of Adam saying "wubba wubba wubba"
Part of the reason I watch Adam's videos is for lines such as "Relative to its pudding-like inner mass".
The dedication to making toddler beds and wubba wubba noises is inspiring
I’m from Taiwan and this look so great. It really look like the og one. I also smashed it like you do so i knew;)
I think you got the taste right. It do taste simple. Like a gentle version of Japanese sponge cake. You could try it with some salty cheese like cheddar. The sweet and salty combination is a popular taste here.
That "I'm sweating!" transition is the cleanest you've done yet Adam
Except for the knife skills and the snow cones vids
I enjoyed your video, thanks. I loved how you
Squished the cake down with your hand. Lol I’ve always wanted to do that.
The jiggly castella cheesecakes are honestly the best imo
Whenever I see the cakes jiggle my mind lights up with all kinds of good dopamine filled vibes.
I've seen you a lot in twoset comment section 👁👁
Please stop abusing psychological terms
seronymus do you mean medical?
@@kilian8250 nobody knows what dopamine and serotonin are, but millennial art hoes sure love abusing the words as an excuse for why they need a hedonistic utopia
the way your voice drops down lower when you say "wobba wobba" makes me laugh XD
I loved your video! I will for sure going to be making one these cakes. Thank you.
Twenty eggs, yes twenty
adam flexing his bod on us lol
I ain't upset.
adam Swolegusea back at it again
We haven’t had a shocking secret in so long I’m getting scared
I saw a comment saying that this channel is like the Vsauce of food. I definitely agree. I can totally see the influence Good Eats has on you, as you’ve spoken on before. That was one of my favorite shows growing up. I came to the realization recently that cooking at a professional level is basically chemistry that you eat, and your channel really shows that.
Your enthusiasm revived my will to live
thanks for referencing Taiwan😊 as a Taiwanese i really appreciate it
bakeries selling these cakes as their only product have been in Taiwan for almost a decade and i remember seeing these bakeries pop out of no where in the neighborhood when i was in elementary school, they used to put a layer of American cheese, pork floss, or mashed taro between 2 layers of castella cake then, but now there's only chunky wubba wobba around
Can I put chocolate into this cake?
@@arthuredington6171 absolutely
"kind of tastes like farts" well after that hershey's video, if vomit flavour works, maybe farts could fit into the american pallette too lol
I mean yeah but it doesn't sound like it came from the us
Philboh8 for some reason I don’t feel Hershey’s taste like vomit.. or maybe it just me..
@@Ash-eh3qr as an Irish person who didn't grow up with Hershey's, it definitely has a sour taste to me. I remember when I was like 10 and I had Hershey's kisses for the first time and thought they were gone off.
@@Philboh8 Yeah in his video he highlighted that the taste (sour or sweet) will depend on where you come from. For instance, it wouldn't taste like vomit to an American but to someone from a European nation it would, just a difference in what goes into it iirc and how used to the product you are.
-_-
Just made this cake. The taste and texture reminds me of kaiserschmarrn, so we will try frying some tomorrow in a soured butter to see how it turns out!
These are pretty popular in Portugal,we call them "Pao de Lo",its more soft and doesnt wobble as much but it depends on the recipe used.
3:31 dude his ad transitions are so smooth it left me shocked and speechless for like a good minute
3:11 "we need to beat the whites" 👀
Wanna see how long until the political discord kicks in xd
@@moka8267 here I'll start it
Blm be like:
@@moka8267 I have now triggered everyone who will come to reply to this.
Chris Brown god damn it Chris brown
I've watched this video multiple times. It's so satisfying.. lol
i remember someone brought this type of cake to class one day, to give out on his birthday. very nice.
"Its more meringue now than cake, twisted and evil" my favourite star wars quote
This isn't what I usually find when I search for "giant jiggly cake" on Google.
Was ta mor khaiam was ta pi khli ki myitazi wa sharam
@Anthony John Thawng ...
@Anthony John Thawng ua-cam.com/video/5PJddmfesaA/v-deo.html
7
@Anthony John Thawng what was it
Nice sharing.. U have kept the the session active wt a lot of info and the talking.. Thanks.. Feel more confident to try it out now👍👍👍
You can tell it's a Portuguese dessert from the unhinged amount of eggs that goes in it.
"You can't just bake a giant cake just because it wiggles"
*haha oversized cake go wubba wubba*
痛みはあなたを引き離します
We eat it with toppings of cashew nuts and raisins. Also my sister love some hard sugar in it so it gives a crunchy sugar texture. It's a jiggly cake and we love it.
In our home we beat the whole egg together. No seperation
Did he ever say what the purpose of separating the eggs were for? 🤔
Because I'd like to skip separating the eggs; I'm a lazy Baker 🤣
@@deebaby4834 to get a more aerated texture its definitely worth it to seperate the eggs and whip it into a foam without that you dont get the wubbly texture
Now, finally a sponsor that I like and doesn't piss me off
"Because we're gonna bake this in a water bath" My brain:what other kind of bath is there?
bloodbath
lavabath
liquorbath!!!
I laughed so hard at the "airplane seat that you can use as a floatation device in the unlikely event of a water landing" comparison
"They have caused problems that I will not describe in a food video."
-Adam Ragusea 2020
Me explaining why ukranian vegetables are bad to use while scratching my head with my 3rd arm
When I used to visit my grandparents with my dad, we would always go to this Chinese/Oriental buffet. They had this amazing "jiggly" cake, with what I would assume is a smooth strawberry "frosting". It didn't have that rough frosting look though, I don't know what it was. It was delicious though. Thanks for bringing that memory back.
Wow..this is the most educative food video ever! With maths and science and also the deodorant...good info of life in general . Keep it up! U just got 1 more sub