The fact that he goes to some of the most beautiful locations on Earth in order to film vegetables rolling down landscapes is... it's the kind of eccentricity I aspire to, honestly.
That moron was me. In case you thought it was you. And the reason you cut Brussels Sprouts before roasting them is because spherical things are evil. There are many other reasons which you can find below:
@@EnzoElite And the pockets being intact means insulation. You don't want insulated brussel sprouts when roasting them with balsamic vinegar and beacon.
-start a farm -get into into roller skating -paint a masterpiece -learn welding -study history -become a cobbler -travel to nice place ✓ -master nunchucks -clean room -make mashed brussatos episode
I'm looking for the video with a very elaborate to do list. It has things for every day of the year, I believe. Do you know in which episode I can find it?
If anyone wants to jnow what pen he's using at 1:58, I'm 95% sure that it's a Pilot Metropolitan fountain pen. For those wanting to get into fountain pens or penmanship, it's a great pen in both effectiveness and cost efficiency. It's basically a $40-$50 class pen sitting comfortably at $20. Brass body (coating feels almost anodized, and people who've had it for years say it doesn't really wear off), great balance (though, cap needs to be off, at least in my experience), and a nice writing feeling makes it a great writing experience at affordable cost. It even looks rather elegant and almost storied in a way. For those on the fence, the way I describe fountain pen writing is that it feels both scratchy, in a good way, and smooth. I think I associate "scratchy" with the experience because there almost feels like there's an air of permanence, like inscribing into marble and smooth stone, when writing with it because of the pointed tip. It also feels smooth because the ink flows freely, only depending on capillary action and the adhesive and cohesive properties of water to flow. The sticky feeling from many ballpoint pens where you have to almost force the ink on to the paper by pressing down is not present. Fountain pens can write with their own weight; you don't and should not be pressing down with much force. In addition, if you're the kind of person who either outright uses cursive or uses a sort of hybrid where you like to connect letters together for speed, in my experience, fountain pens naturally make it much easier. The common recommendation is to get the fine tip. Fountain pens have different tip sizes going from the narrowest at extra fine/Japanese fine (Japanese pens like the Pilot Metropolitan labeled "fine" are comparable to European and American pens labeled "extra fine", fine, and medium (and larger, but those are less common). Medium is great for some, but you need good quality paper for it. Cheap paper (i.e. most paper in everyday life, sadly) bleeds and feathers badly since it can't effectively hold on to the volume of ink released by medium tips. I don't really know why I typed this out; when I started writing, before I knew it, I had a mini-article written. Well, anyhow, hello there. Have a good day.
I immediately paused the video when I saw the metropolitan! It's definitely a great pen and excellent for starters. I've stripped the paint off of one of mine to expose the brass underneath and it's developing a very nice patina now.
@@etuanno the joke is that he doesn’t do anything else that requires clean hands after washing them. He cuts the bacon, washes his hands, then immediately handles the bacon again. So it’s a silly waste of time. but i think he’s subtly also emphasizing washing hands more often as a good thing in general, but in this case it was excessive
Actually part of the hand washing is necessary for handling the oil and seasonings. Some cured or smoked meats are handled in the same factory equipment as raw chicken, so you should wash your hands.
With that ending song, I'm just imagining a TSA agent looking at his carry-on baggage and seeing a bag of brussel sprouts and giving him the long side-eye before deciding they'd rather not know the details 😂
I actually make brussel sprouts like this! It’s because of watching your og video back in the day that I gave them a chance, my family used to steam everything. So thanks for making these, they always make me smile and genuinely got me to enjoy cooking. Was anticipating the sprout song at the end, was not disappointed :)
They can be nice steamed too but only as long as they're not overdone which brings out that sulfuric taste, which is the mistake most people childhood memories of disliking them comes from. Of course they're awesome roasted like this but it's good to change things up sometimes.
@@Roger__Wilco I accidentally ate too much of them a few weeks ago. My bowels did not like that at all. I boiled them and then added some butter, salt and herbs. They were so good that I ate a pound of them. 8/10 would do it again, but with eating less of it at once and maybe not exclusively brussel sprouts. xD
Fun fact Brussels Sprouts are chemically different from they were back just a few decades ago, they are much sweeter and much less bitter Minute food did a video about it
@@jbaby362 i never got it because I FUCKING LOVE sprouts but my parents HATED them and I have autistic hypersensitivity so I figured I should hate them even more, but naw they are just way different than they are used to lol
I actually read through the recipe in the description while watching, and I love how it's more straightforward but still says stuff like "gravitron" and "pepper pepper pepper". On the flip side, there's no ingredient measurements, but since it's literally just one vegetable and some seasonings I guess it's just "season to taste".
Makes me think about Dylan Hollis who has a channel about old recipes from the darly to mid 20th century. The recipes in the old cook books were usually 3 to 5 lines long with super vague instruction, including the ingredients like "add some dried fruit".
If you are a beginner, having no precise measurements may be intimidating. Once you get into seasoning things to your own preferences, you will be a happy, happy cook. The food will taste just the way you like it, not the way someone else may like it.
ok so i've just been bingewatching this channel because the lightheartendness is relieving, the puns and other jokes are refreshing and cooking relaxes me. but thanks for this video! i now know what to cook for lunch tomorrow!
I came looking for a recipe for making at Thanksgiving, and I found myself entertained way more than anything to do with Brussels sprouts should do, and I even love Brussels sprouts!
My mom made up a recipe like this, caramelize the Brussel sprouts with honey and bacon, a bit of garlic powder in a pan with a bunch of butter. Oh, and a LOT of honey. It’s freakin amazingly sweet and savory
Travelling to a canyon with a bag of brussel sprouts for the clip of the Outro song of a cooking video. This, kids, is committing to the bit. I like it.
Had no idea a video about cooking Brussel sprouts would end with stunning scenery views. Awesome work. Peace and good fortune and good health to you and your family 😊
maaaaan i love all the throwbacks to the first brussel sprout video and bringing back the slow guitar intro i think we last heard in the energy ball video? and finally we get to see our brussel sprout was actually on an adventure to zion and finally made it after over seven years of travel, makes me wonder what other sights the brussel sprout saw along the way, glad to hear from it anyhow
Holy crap, this is my favorite side dish at holiday events! Definitely not the delicious bacon fat that got sucked into the mini cabbages or the balsamic that makes them an ungodly level of delicious
i will. i boil them in water for 45 minutes. then they are soft and creamy and have developed their full taste potential. which is super cabbage taste. love them so much. i eat them with any sauce i would put on pasta or noodles.
Just wanna say, The Modern Proper has a hella good recipe for corned beef hash that has brussel sprouts in it. I just made it today and it scratched that exact itch for me
I got mad I thought you tossed the weird leaves. Love the redemption arc of this story around 3:35 I like brussel sprouts but the best part are the chips
The fact that he goes to some of the most beautiful locations on Earth in order to film vegetables rolling down landscapes is... it's the kind of eccentricity I aspire to, honestly.
Yeah he really go out and touch grass, or in this case roll a grass/sprout XD
dont have to go far on the northern pacific coast
I've seen beautifuller.
@@ManBearPigLOL Pretty sure my dude is in Ontario, or at least he used to be.
@DontReadMyProfilePhoto_3 ok lol
The recipe, the humor, the editing skills, the mesmerizing sceneries, the song.
10/10.
Dont forget the kitchen: 1/10
:D
Doesn't even matter!
The fact he also includes his cooking mistakes makes this show even better.
And movie night even worse 😢
That moron was me. In case you thought it was you. And the reason you cut Brussels Sprouts before roasting them is because spherical things are evil. There are many other reasons which you can find below:
U can just cut a cross hatch in them when u boil em.
I did learn from Bad Lip Reading's song "It's Not a Moon" that evil does come in round shapes. Thanks for the confirmation!
Cutting them in half exposes the inner pockets between the leaves. More surface area = maximum crispitude.
@@EnzoElite And the pockets being intact means insulation. You don't want insulated brussel sprouts when roasting them with balsamic vinegar and beacon.
Many famous villains have bald heads, which emphasizes the roundness of their skulls and also their villany.
Based on the ending, it looks like he can cross "travel to a nice place" off the list. Nice.
-start a farm
-get into into roller skating
-paint a masterpiece
-learn welding
-study history
-become a cobbler
-travel to nice place ✓
-master nunchucks
-clean room
-make mashed brussatos episode
what is this a reference to
@@Treebranch2067 1:59
@@jowvial17 thx
I'm looking for the video with a very elaborate to do list. It has things for every day of the year, I believe. Do you know in which episode I can find it?
I’m ashamed to say I’ve never come across this channel, being someone who loves cooking. I’m not ashamed to say I’m crying real man tears
The fact that one only needs to remember BATHPTEB for a balsamic reduction is a testament to YSAC's genius!
He really makes it easy for us.
If anyone wants to jnow what pen he's using at 1:58, I'm 95% sure that it's a Pilot Metropolitan fountain pen.
For those wanting to get into fountain pens or penmanship, it's a great pen in both effectiveness and cost efficiency. It's basically a $40-$50 class pen sitting comfortably at $20. Brass body (coating feels almost anodized, and people who've had it for years say it doesn't really wear off), great balance (though, cap needs to be off, at least in my experience), and a nice writing feeling makes it a great writing experience at affordable cost. It even looks rather elegant and almost storied in a way.
For those on the fence, the way I describe fountain pen writing is that it feels both scratchy, in a good way, and smooth. I think I associate "scratchy" with the experience because there almost feels like there's an air of permanence, like inscribing into marble and smooth stone, when writing with it because of the pointed tip. It also feels smooth because the ink flows freely, only depending on capillary action and the adhesive and cohesive properties of water to flow. The sticky feeling from many ballpoint pens where you have to almost force the ink on to the paper by pressing down is not present. Fountain pens can write with their own weight; you don't and should not be pressing down with much force. In addition, if you're the kind of person who either outright uses cursive or uses a sort of hybrid where you like to connect letters together for speed, in my experience, fountain pens naturally make it much easier.
The common recommendation is to get the fine tip. Fountain pens have different tip sizes going from the narrowest at extra fine/Japanese fine (Japanese pens like the Pilot Metropolitan labeled "fine" are comparable to European and American pens labeled "extra fine", fine, and medium (and larger, but those are less common). Medium is great for some, but you need good quality paper for it. Cheap paper (i.e. most paper in everyday life, sadly) bleeds and feathers badly since it can't effectively hold on to the volume of ink released by medium tips.
I don't really know why I typed this out; when I started writing, before I knew it, I had a mini-article written. Well, anyhow, hello there. Have a good day.
I immediately paused the video when I saw the metropolitan! It's definitely a great pen and excellent for starters. I've stripped the paint off of one of mine to expose the brass underneath and it's developing a very nice patina now.
awesome to see a pen enthusiast here
I love watching people nerd out over something they know well! Didn't expect to learn about fountain pen physics in a cooking video.
Cutting raw bacon then washing his hands, then grabbing the raw bacon are the moments i live for 2:27
What's bad about touching raw bacon? I've never had issues with it, other than everything beeing greasy.
Raw chocken makes sense, but bacon?
Really? It is not realky raw is it? It is smoked or something . Oh well. Be on the safe side ..and u need the grease off
@@etuanno the joke is that he doesn’t do anything else that requires clean hands after washing them. He cuts the bacon, washes his hands, then immediately handles the bacon again. So it’s a silly waste of time. but i think he’s subtly also emphasizing washing hands more often as a good thing in general, but in this case it was excessive
Actually part of the hand washing is necessary for handling the oil and seasonings. Some cured or smoked meats are handled in the same factory equipment as raw chicken, so you should wash your hands.
@@Mmm...yummymummyYes, bacon is really raw. Raw dead pig soaked in some salt and then lightly smoked. Packaged raw.
With that ending song, I'm just imagining a TSA agent looking at his carry-on baggage and seeing a bag of brussel sprouts and giving him the long side-eye before deciding they'd rather not know the details 😂
you know you can buy vegetables at your destination?
@@leichtgesalzener-kabeljaurogge it's more fun to imagine the other situation
I actually thought these outdoor locations were his backyard
I used to work airport security. I promise you those folks have seen way weirder
What's weirder; a bag of brussels sprouts, or a single solitary sprout?
I like the idea of someone going to the grand canyon and seeing ysac bowling with vegetables
That's Zion National Park
@Aleksander Andersonjust imagine how much funnier it would be in the Grand Canyon
It's on the Secret Tour.
You need to bribe the right tour guide.
You might legit be the world's leading expert on filming rolling objects that don't roll real good. Slap that on a CV
I actually make brussel sprouts like this! It’s because of watching your og video back in the day that I gave them a chance, my family used to steam everything. So thanks for making these, they always make me smile and genuinely got me to enjoy cooking. Was anticipating the sprout song at the end, was not disappointed :)
They can be nice steamed too but only as long as they're not overdone which brings out that sulfuric taste, which is the mistake most people childhood memories of disliking them comes from. Of course they're awesome roasted like this but it's good to change things up sometimes.
@@Roger__Wilco I accidentally ate too much of them a few weeks ago. My bowels did not like that at all. I boiled them and then added some butter, salt and herbs. They were so good that I ate a pound of them.
8/10 would do it again, but with eating less of it at once and maybe not exclusively brussel sprouts. xD
I had to do a second take to confirm that the balsamic sauce turned the spoon into a knife
Oooooh, dark magic
I love the time and effort you took to make a whole music video about brussels sprouts
jesus his songs are such bangers
Please I beg you, ysac make a spotify
Love the new song! Especially since the first Brussels sprouts song has been my favourite for a while now.
Man your videos have been a soft and happy spot in my life over the years man and i love ya cook book. Keep living life and I hope you are happy.
Can't believe it's been 6 years since the last episode of the Brussel sprout rolling in the wild to an amazing song. I love the series!
Fun fact Brussels Sprouts are chemically different from they were back just a few decades ago, they are much sweeter and much less bitter
Minute food did a video about it
Yassified sprouts
@@jbaby362 i never got it because I FUCKING LOVE sprouts but my parents HATED them and I have autistic hypersensitivity so I figured I should hate them even more, but naw they are just way different than they are used to lol
Definitely move "learn welding" further up your to do list at 1:58. I started and it's soooo much fun
I actually read through the recipe in the description while watching, and I love how it's more straightforward but still says stuff like "gravitron" and "pepper pepper pepper". On the flip side, there's no ingredient measurements, but since it's literally just one vegetable and some seasonings I guess it's just "season to taste".
Measurements are for science, which is baking. Cooking is art, and there's no sense in measuring a work of art.
Makes me think about Dylan Hollis who has a channel about old recipes from the darly to mid 20th century.
The recipes in the old cook books were usually 3 to 5 lines long with super vague instruction, including the ingredients like "add some dried fruit".
correct
If you are a beginner, having no precise measurements may be intimidating. Once you get into seasoning things to your own preferences, you will be a happy, happy cook. The food will taste just the way you like it, not the way someone else may like it.
I’m always filled with joy when the opening jingle returns
I’ve missed you YSAC. These videos are timeless and this one reminds me of some of the early videos on this channel.
ok so i've just been bingewatching this channel because the lightheartendness is relieving, the puns and other jokes are refreshing and cooking relaxes me. but thanks for this video! i now know what to cook for lunch tomorrow!
"Brussel sprout, where are you going" is my all time favourite YSAC song. Plays in my head every time I see brussel sprouts anywhere
Pretty much same😂
I had to subscribe not as much for the recipes but for the entertainment! What a riot you are!❤😂
I came looking for a recipe for making at Thanksgiving, and I found myself entertained way more than anything to do with Brussels sprouts should do, and I even love Brussels sprouts!
My mom made up a recipe like this, caramelize the Brussel sprouts with honey and bacon, a bit of garlic powder in a pan with a bunch of butter. Oh, and a LOT of honey. It’s freakin amazingly sweet and savory
I just found this channel & I'm crying
Some say ol' Brussel is still rollin' on to this very day
i love the sarcasm, every time i watch a recipe I CANT STOP LAUGHING!!! I cook happy!!!
That Brussel sprout at the made me cry. He was Free !!!!!!
What the heck was that cinematic masterpiece at the end...
Yesss, haven't even tried these yet, but if they are anything like this guy.. they are gonna be awesome.
Travelling to a canyon with a bag of brussel sprouts for the clip of the Outro song of a cooking video.
This, kids, is committing to the bit.
I like it.
He may have just superimposed the sprout on a desert video .
I LOVE this channel. It's literally the highlight of my day. Never change, never change.
Legend has it that Brussel Sprout has found peace and is raising a family with an Asparagus along the Little Popo Agie River.
This is the funniest cooking video I've ever seen! Just came across your channel- can't see what else awaits!
Been subscribed for years, i always love when you upload
Wow! This made me laugh so much! What a project this must’ve been, too! Well done!
I am.. Quite amazed that you hiked up Angel's Landing to film a brussel sprout.
I can't believe one of the best stop motion channel on TH-cam is a cooking channel
3:00 I can't express how this simple sentence gave me the biggest shot of dopamine in months.
He really go out and about, for every video he makes, love ya man!
Maybe he went to AZ. for spring break. Mt.biking? What do they call those? Neck breaker bikes? They sho😢ld. Getting away from thenwet N.W.
0:12 took me a second to realize that the one brussel sprout was sliding, not rolling
you do not suck at making an engaging how to vid. I don my sombrero in your general direction
Damn the cinematography on the sprout rolling song was awesome
I missed the pepper pepper peppering. Always exciting to see a new video. Dude, what a view. Perfect for Brussel Sprout rolling.
The last minute of this video is the best thing ever to watch while high.
I am DESPERATE for all of your songs on Spotify
Had no idea a video about cooking Brussel sprouts would end with stunning scenery views. Awesome work. Peace and good fortune and good health to you and your family 😊
maaaaan i love all the throwbacks to the first brussel sprout video and bringing back the slow guitar intro i think we last heard in the energy ball video? and finally we get to see our brussel sprout was actually on an adventure to zion and finally made it after over seven years of travel, makes me wonder what other sights the brussel sprout saw along the way, glad to hear from it anyhow
📣 edit 📣
Watch the video before making comments 😂
I find the loose leaves make great texture when roasting. Yummy crispiness
I didn’t realised how much I have missed this
The movie night line absolutely killed me😂😂😂
Holy crap, this is my favorite side dish at holiday events! Definitely not the delicious bacon fat that got sucked into the mini cabbages or the balsamic that makes them an ungodly level of delicious
Vaporized Brussels sprouts are my favorite kind 🙂
the production value of a 4min brussel sprout video is amazing
Just wanna say I'm so sooo glad you're making music in these videos again. Thanks YSAC
The funniest thing is that by far the most time spent on this video was getting the b roll of brussels sprouts rolling through remote landscapes.
Excellent on every level
This is the best episode in a while, amazing work 10/10
I love to use brussels sprouts when making corned beef and cabbage, they hold their integrity better and are easier to eat
I don't understand how these videos don't all have millions of views. Some of the best content on YT! ❤
I rewatch many .
It has 3 mil.views today.
@@Mmm...yummymummy no, that's the number of subscribers. The number of views is really quite low! We need to change that!
This is the realest nor relatable cooking video I’ve ever seen 😂
Yay! I miss the music so much. I could use a 12 hour loop of food tumbling to soft guitar. 😊
i will. i boil them in water for 45 minutes. then they are soft and creamy and have developed their full taste potential. which is super cabbage taste. love them so much. i eat them with any sauce i would put on pasta or noodles.
the harmony at the start is a masterpiece
I really love the funny😂 Oh, and the sprouts look really good too.
Man I really needed to hear that brussel sprout message today.
I love this man
An amazing ep, not only because it almost makes me want to give brussels sprouts a try again.
Almost!
please never stop doing these videos :D
YSAC's Bacon Theorem should win some sort of Nobel Prize.
I'm actually going through my brussel sprout and salty meat phase right now so great timing
Just wanna say, The Modern Proper has a hella good recipe for corned beef hash that has brussel sprouts in it. I just made it today and it scratched that exact itch for me
he said parmesan correct. I'm impressed 😊
I love your cooking
Just got your book yesterday.. cant wait to suck less at cooking!
"into the undo they gundo" will always be iconic
Absolutely amazing scenery at the end, the music is top notch. 10/10 overall. Thank you for your work
I always appreciate the attention to detail and all the effort you put into these videos, they make me laugh and smile so much :)
I got mad I thought you tossed the weird leaves.
Love the redemption arc of this story around 3:35
I like brussel sprouts but the best part are the chips
Thanks for the smiles.💜🙏🏽
Immediately throwing shade at us in the first 5 seconds of the video caught me off guard xD
they're better pan fried with salted butter, and balsamic vinegar in the end. garlic powder works good too
That ending was the greatest music video staring a brussel sprout that I have ever seen.
That B roll (brussel roll of courses) at the end was gorgeous.
a good old fashion nostalgic ysac video i will make my kids watch over and over again to show them the spirit of the 20s
Cannot wait to watch the new material, and join to this new chapter
Idc what people say, brussel sprouts are amazing
I felt that repetitive washing hands mantra. I often wonder if I'm washing my hands too much as I cook.
Remember watching you as kid, so happy to have found your channel again
The song and visuals - outstanding!
This feels like a return to form. I love you.
Someone sign this man up to a record label
What a great way to start a lazy Saturday morning. 😋
I did not expect the gorgeous cinematography at the end.
Will always be amazed by YSAC's bowling skills
The Thelma and Louise Brussel sprout ending was nice.
That was the Grand Canyon .