Only issue is that kimchi is made to be preserved, and most of the reason store bought stuff is bad is because of the preservation techniques. So I can definitely see store bought kimchi holding its own.
Banana on pizza is fine if you switch tomato sauce for chocolate syrup, remove cheese and other savoury bits. In fact throw that shit away and instead do a beaver tails. Then banana is fine.
I've never had banana on pizza, but I assume it's at least in part based on "Flying Jacob" (casserole with chicken, bananas, and chilli sauce or curry), which is delicious. I guess I'll have to try a banana pizza next time. Certainly can't be worse than pineapple.
Its similar to pineapple where it balances a salt-forward dish with sweetness (also similar to tomato on a pizza but people have preconceived notions so that comparison goes over most heads). Many latin american cuisines also use bananas, plantains, and yucca to do the same to salty dishes.
"You're gonna find out I'm not a man of the people, I don't choose the seemingly fancier product" He's lost the pulse of the everyman, even as he is an everyman.
As a sober person, I personally love that there are more NA options coming out. 10/15 years ago it was O'Douls and that was it. Now every large brewery has an NA, the crafts are making em, NA spirits etc. I hope we keep getting more options.
Kimchi is soooo much cheaper to make at home. I get buying it, cause the process locks you in for a 6 hours, but making a large gallon jar once every 2 months is like 70% cheaper than store bought.
@@lazydictionaryI guess that distinguishes whether you enjoy your time making the kimchi. I do it because its fun, and I usually do it when I get a whole heap of cheap/free cabbage that would otherwise be thrown away. There's easier recipes too though they usually arent as delicious, and once you have a good starter you can also do away with a bunch of the cautions you'd otherwise have to mind.
Big fan of making homemade kimchi here too, usually do like 1-2 Liter jars, they last a long time cos we don't eat it that often, I prefer it really spicy, which I haven't found an adequately spicy version yet in stores. That thing lasts me a good few months before I have to restock lol
I used to work at a kids play place in a nicer part of my city when izzie drinks were at their peak. I drank so many of those green apple izzies. Also I never get to flex this, I hosted tony romos kids birthday party at that job (River).
ok northernlion i'm gonna contest you on the kimchi. I live in vancouver: -dried shrimp: $5~ a bag -nappa cabbage: $.99/lb -gojuchang: 5.99 500g -gojugaru: 7.99 or less 500g -green onions .99c bundle -rice starch: 3.99/lb altogether you use all of the cabbage and a little bit of each item so you end up spending like $3 per portion of kimchi opposed to $8-10 store bought.
I worked in a UK pub who had a big non alcohol selection and they were way more popular then I thought would be. I think a lot of it comes down to not looking like your just ordering a lemonade or w.e
Store-bought stuff is optimized for profit first and foremost. It's the minimum quality to get you to come back routinely for the cheapest possible price. Some homemade stuff is worthwhile, other stuff isn't. I wouldn't make homemade baklava, but I'd make homemade curry.
I brew 2 gallons of Kombucha every 15 days. It's tasty af and super affordable. Way better than Coke zero and cheaper because I make it myself. A gallon costs me 8 tea bags and a cup of sugar.
there are medical exceptions but for the vast majority of people, eating your fiber, some yoghurt and pickled stuff is more than enough for your gut to be healthy
The eggs supports the poor. It's brewers math to claim making it at home is cheaper. Like that one dude that makes all his own shit from his garden on UA-cam shorts, my poor ass doesn't have the time, money, or access to fertile soil to live this lifestyle and I'm sick of being judged as lazy because Im poor
If making that shit doesnt equal the price of the product plus my wage per hour rate for the time spend, than its not cheaper. There is a reason we arent just all growing our own food etc
NL is making the wrong argument when it comes to store bought vs homemade food. Homemade food is in aggregate much better than store bought in terms of quality and taste, the trade-off is about convenience and possibly quantity. For me personally the trade-off of having to plan, buy the ingredients and then work for an extended amount of time in the kitchen to make the dish (and having to clean up afterwards) for a potentially 8/10+ meal that i'm going to finish in 5-10 minutes just isn't worth it compared to buying it store-bought, heating it up and then just eating it for a 4/10 to 6/10 meal. If the trade-off is worth it to you, then i'm honestly envious of and happy for you.
@@kyleyjs I agree that kitchen work is front-loaded, but that's exactly the problem if you're already an adult learning the skill. It's hard to justify spending time and money up front for a skill many people don't strictly need when you're working, commuting, and maintaining your home already. It's a privilege to have not had to learn cooking as a child, but it is equally a privilege to have the time, resources, and equipment to learn it as an adult. Compare it to the Peloton if you want an Egg-based analogue.
Wth, either I'm an asshole or we live in very different places. My stereotype of kombucha makers is they probably like incense and gardening and reading in the morning and dislike smartphones but cant get rid of them and judge themselves for flying once and like to buy 2nd hand clothes and going to local markets and
The factory HAS been working on their recipe for generations, but not to make it better. Just to make it cheaper. Homemade with fresh ingredients is always better. The question whether to buy store is only about if the quality improvement is worth the time investment, the effort, and getting the ingredients. For stuff that benefits from the economy of scale in commercial batches, like kimchi, it often isn't, but that doesn't mean the quality improvement wouldn't exist.
All these -2 andys out here thinking they're gonna be God's gift to food by googling the first recipe for fermented cabbage and honestly probably spending more to make it too
I wanted to take a second to comment on the store bought vs homemade kimchi thing. I understand that the website was only made to siphon ad revenue off people making the food but its not like the kimchi factory was lovingly perfecting the recipe out of the goodness of their heart. Sure, its formulated for sales but its also formulated to serve profit incentives. Everything you buy is only as good to consume as it is cheap to make. Everything is made as cheaply as it can while some demographic will still buy it. At least with a recipe you can get the idea of how to make it and tailor it to your own tastes.
I can tell you the problem(s) with kombucha without watching the video: It smells like stinky gym socks and the mild feeling of well-being it can provide is actually just a light buzz from the 1-2% alcohol it contains.
My brother has been dealing with a gut bacterial overgrowth for over a year due to drinking too much kombucha and keifer. It can be good in moderation but don't assume it's healthy to overindulge, much like pretty much anything else
@thaDjMauz this is sort of a tricky question to answer, but a valid one. I'll do my best to not throw jargon into it. Essentially, like anything else, in moderation kombucha is perfectly fine and a good way to get prebiotics. For lack of a more elegant way to put it. It's also a lot for your kidneys to filter out. Caffeine, many times sugar, and the smidgen of alcohol are all things your kidneys are going to have to filter out. It just so happens those 3 things also increase blood pressure which when excessive can have many bad effects related to your arteries. This begs the question of "how does it compare to an orange mocha Frappuccino from starbucks?". Well simply put that drink is murder on your kidneys and liver as well. Are you eating a healthy diet? A kombucha every other day or so is fine. Are you eating trash piled on trash? Kombucha is not going to save you and might contribute to knock on effects from poor diet. I hope that was helpful.
"gamma radiation straight to the duodenum"
"that paramecium is gonna start having to pay rent"
That tuition was worth it for these kind of jokes.
"I'm takin' gamma radiation straight to the duodenum every day" is such a dracula flow line
your ass is still doing arithmetic I’m looking at the derivative
chatter who said “derive this 🖕” 6:33 👑
normalize beefing with your favorite streamer
The homemade food argument is totally fine and on-rails until he starts *explaining his reasoning*
saying "homemade food is inferior to store-bought" is the biggest self-report i've heard in a while
So true bestie
same but I'm a pretty terrible cook lmao
Only issue is that kimchi is made to be preserved, and most of the reason store bought stuff is bad is because of the preservation techniques. So I can definitely see store bought kimchi holding its own.
Another point skipper. The point is, store bought food is basically already assembled..
Yeah my wife’s cooking destroys the vast majority of restaurants I go to
The more he says peak kombucha the closer I get to cold war activation, winter soldier style
Banana on pizza is fine if you switch tomato sauce for chocolate syrup, remove cheese and other savoury bits. In fact throw that shit away and instead do a beaver tails. Then banana is fine.
Dude what the hell did a beaver do to you
This is my problem with sweet toppings on pizza, it just kinda detracts instead of adds
@@ChicaneryBear It's a Canadian thing, don't judge.
I've never had banana on pizza, but I assume it's at least in part based on "Flying Jacob" (casserole with chicken, bananas, and chilli sauce or curry), which is delicious. I guess I'll have to try a banana pizza next time. Certainly can't be worse than pineapple.
Its similar to pineapple where it balances a salt-forward dish with sweetness (also similar to tomato on a pizza but people have preconceived notions so that comparison goes over most heads). Many latin american cuisines also use bananas, plantains, and yucca to do the same to salty dishes.
"You're gonna find out I'm not a man of the people, I don't choose the seemingly fancier product"
He's lost the pulse of the everyman, even as he is an everyman.
As a sober person, I personally love that there are more NA options coming out. 10/15 years ago it was O'Douls and that was it. Now every large brewery has an NA, the crafts are making em, NA spirits etc. I hope we keep getting more options.
I just love having a near extreme variety of drink, and don't wanna drink alcohol 24/7, so I'm like the options
You already have the best option, coke zero, what more do you need
north american options?
@@aykay1468 non-alocholic
@@aykay1468 if you're being serious, non-alcoholic
The 2 guys meeting in a malt shop bit felt like a sketch from a 1940's comedy show. Big Duck Soup energy
Kimchi is soooo much cheaper to make at home. I get buying it, cause the process locks you in for a 6 hours, but making a large gallon jar once every 2 months is like 70% cheaper than store bought.
Yeah I don't get how he's so deep in his bubble, man worships coke macdonalds and Costco tho
I'd rather pay the extra money and get 6 hours of my life back.
@@lazydictionaryI guess that distinguishes whether you enjoy your time making the kimchi. I do it because its fun, and I usually do it when I get a whole heap of cheap/free cabbage that would otherwise be thrown away. There's easier recipes too though they usually arent as delicious, and once you have a good starter you can also do away with a bunch of the cautions you'd otherwise have to mind.
Big fan of making homemade kimchi here too, usually do like 1-2 Liter jars, they last a long time cos we don't eat it that often, I prefer it really spicy, which I haven't found an adequately spicy version yet in stores.
That thing lasts me a good few months before I have to restock lol
I used to steal kombucha from my hotel job every other day, it was like 7 dollars for a tiny bottle. I've never had it otherwise.
Valid.
Based
I used to work at a kids play place in a nicer part of my city when izzie drinks were at their peak. I drank so many of those green apple izzies. Also I never get to flex this, I hosted tony romos kids birthday party at that job (River).
@@joshuabarnes1486rony tomo?
@@thaDjMauz yes, the one and only Boney Fomo
ok northernlion i'm gonna contest you on the kimchi. I live in vancouver:
-dried shrimp: $5~ a bag
-nappa cabbage: $.99/lb
-gojuchang: 5.99 500g
-gojugaru: 7.99 or less 500g
-green onions .99c bundle
-rice starch: 3.99/lb
altogether you use all of the cabbage and a little bit of each item so you end up spending like $3 per portion of kimchi opposed to $8-10 store bought.
I worked in a UK pub who had a big non alcohol selection and they were way more popular then I thought would be. I think a lot of it comes down to not looking like your just ordering a lemonade or w.e
“my brother in christ, you made the shaft” 😂😂
Outro compilation goes so fucking hard
I thought kombucha was the stuff you drink in the forrst with a shaman and hallucinate
That's ayahuasca
oooh ty ty @@suakeli
@@suakeliayayahuasca
AYAYA
@@suakeli though both are equally likely to make you vomit
Can't believe chat doesn't know about the kimchi fridge.
"I'm a ranch andy"
Hell yeah brother, cheers from Iraq!
Someone get him to cook food that isn’t baked oatmeal
Store-bought stuff is optimized for profit first and foremost. It's the minimum quality to get you to come back routinely for the cheapest possible price. Some homemade stuff is worthwhile, other stuff isn't. I wouldn't make homemade baklava, but I'd make homemade curry.
The Issac banter lately goes crazy
Homemade kombucha is ten times better and cheaper than store bought kombucha, plus you can personalize the flavor as you like
It feels like it's also ten times more likely to give you some kind of sickness but idk, I haven't looked into it
i only know kombucha as a deez nuts setup
What's kombucha?
That ending bro omg
Me pouring my morning glass of kombucha startin this bad boy up 🧍♂️
I brew 2 gallons of Kombucha every 15 days. It's tasty af and super affordable. Way better than Coke zero and cheaper because I make it myself. A gallon costs me 8 tea bags and a cup of sugar.
Egg never heard of tea and sugar apparently
You're drinking nearly a gallon of homebrewed kombucha a week? Why?
@@Spaztar It tastes good, what else should I be drinking? Also my girlfriend and friends also drink it not just me.
Valid
The outro🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Literally drinking kombucha right now, algorithm got me
holy shit the outro
Just making it at home and having it on hand for pretty much free is good.
there are medical exceptions but for the vast majority of people, eating your fiber, some yoghurt and pickled stuff is more than enough for your gut to be healthy
the Laramie Wyoming drop holy shit
The eggs supports the poor. It's brewers math to claim making it at home is cheaper. Like that one dude that makes all his own shit from his garden on UA-cam shorts, my poor ass doesn't have the time, money, or access to fertile soil to live this lifestyle and I'm sick of being judged as lazy because Im poor
If making that shit doesnt equal the price of the product plus my wage per hour rate for the time spend, than its not cheaper. There is a reason we arent just all growing our own food etc
Reach for a coke over a kombucha? Please...
The outro was so unhinged lmao
9:52 He's farming -2s
my kombucha is transcendantal.
What a gaming stream, I tell ya
NL is making the wrong argument when it comes to store bought vs homemade food. Homemade food is in aggregate much better than store bought in terms of quality and taste, the trade-off is about convenience and possibly quantity. For me personally the trade-off of having to plan, buy the ingredients and then work for an extended amount of time in the kitchen to make the dish (and having to clean up afterwards) for a potentially 8/10+ meal that i'm going to finish in 5-10 minutes just isn't worth it compared to buying it store-bought, heating it up and then just eating it for a 4/10 to 6/10 meal. If the trade-off is worth it to you, then i'm honestly envious of and happy for you.
@@kyleyjs I agree that kitchen work is front-loaded, but that's exactly the problem if you're already an adult learning the skill. It's hard to justify spending time and money up front for a skill many people don't strictly need when you're working, commuting, and maintaining your home already. It's a privilege to have not had to learn cooking as a child, but it is equally a privilege to have the time, resources, and equipment to learn it as an adult. Compare it to the Peloton if you want an Egg-based analogue.
Catch my ass pickling produce and enjoying my time doing it
Nl worryingly misguided on the whole probiotic vs fermented stuff science
lil bro is not using enough spices 😭
I've put bananas on pizza, nutella and banana on a pizza base hot out of the oven is great
doing my own kombucha is so cheap but man it does sound like one of those things assholes do
Wth, either I'm an asshole or we live in very different places. My stereotype of kombucha makers is they probably like incense and gardening and reading in the morning and dislike smartphones but cant get rid of them and judge themselves for flying once and like to buy 2nd hand clothes and going to local markets and
@@thaDjMauz why are you describing me :D
hmm probiotics you say
I did not expect a shaGuar CS1.6 reference from NL. What up now Swedes?
There's some pretty cheap kombucha on tap at my local grocery store
How does the red thing decide whether to attack him?
bindingofisaacrebirth.fandom.com/wiki/Blood_Puppy
Is that jenkem?
The factory HAS been working on their recipe for generations, but not to make it better. Just to make it cheaper. Homemade with fresh ingredients is always better. The question whether to buy store is only about if the quality improvement is worth the time investment, the effort, and getting the ingredients. For stuff that benefits from the economy of scale in commercial batches, like kimchi, it often isn't, but that doesn't mean the quality improvement wouldn't exist.
All these -2 andys out here thinking they're gonna be God's gift to food by googling the first recipe for fermented cabbage and honestly probably spending more to make it too
I wanted to take a second to comment on the store bought vs homemade kimchi thing. I understand that the website was only made to siphon ad revenue off people making the food but its not like the kimchi factory was lovingly perfecting the recipe out of the goodness of their heart. Sure, its formulated for sales but its also formulated to serve profit incentives. Everything you buy is only as good to consume as it is cheap to make. Everything is made as cheaply as it can while some demographic will still buy it. At least with a recipe you can get the idea of how to make it and tailor it to your own tastes.
I can tell you the problem(s) with kombucha without watching the video: It smells like stinky gym socks and the mild feeling of well-being it can provide is actually just a light buzz from the 1-2% alcohol it contains.
where my hydro homies at? 💦
My brother has been dealing with a gut bacterial overgrowth for over a year due to drinking too much kombucha and keifer. It can be good in moderation but don't assume it's healthy to overindulge, much like pretty much anything else
I actually had a dream about watching NL announce you were officially hired I need to stop watching this shit
Pog
I had Kombucha once and gagged REALLY hard. I almost threw up. It was NASTY. It tasted like mint toothpaste mixed with coleslaw.
Kombucha is actually very hard on your kidneys. I work with a nephrologist.
What about it makes it hard on your kidneys, and how does it compare to other common beverages like coffee, tea, coke etc?
@thaDjMauz this is sort of a tricky question to answer, but a valid one. I'll do my best to not throw jargon into it.
Essentially, like anything else, in moderation kombucha is perfectly fine and a good way to get prebiotics. For lack of a more elegant way to put it. It's also a lot for your kidneys to filter out. Caffeine, many times sugar, and the smidgen of alcohol are all things your kidneys are going to have to filter out. It just so happens those 3 things also increase blood pressure which when excessive can have many bad effects related to your arteries.
This begs the question of "how does it compare to an orange mocha Frappuccino from starbucks?". Well simply put that drink is murder on your kidneys and liver as well. Are you eating a healthy diet? A kombucha every other day or so is fine. Are you eating trash piled on trash? Kombucha is not going to save you and might contribute to knock on effects from poor diet.
I hope that was helpful.
-2, Kombucha definitely way better then Coke/Coke zero. Can't argue on the pricing part though, hard to drink often cuz of that
I'm not drinking anything fermented 🤢
Do you drink coffee or hot cocoa? Well have I got news for you...
There's a lot a lot a lot of fermented stuff out there everyone eats, and kombucha is tasty
Yeah, tell me about it! Fermented grapes? Never! Fermented grains? Nope. Fermented potatoes? Never in a million years!
@njebs. Nope so there goes your funny rebuttal 🙂
@@grimmparagon427 My name isn't Everyone and no