Foods with very little moisture go stale, they don't rot. Especially in situations where there is a lot of salt, like a hamburger and fries, the bacteria that break food down can't survive, so the only preservative in action is the oldest one of all, salt. That's it, that's the whole thing.
Thank you. People have found preserved foods centuries old before. It’s not esoteric new technology, or any more unnatural than anything we’ve done before the modern era in most cases.
Also, a lot of foods do have added preservatives, especially fast food products. It's literally a fact. You can look up the ingredients online. Salt does not preserve things indefinitely. A lot of preservative ingredients are derived from a natural source but given to you in a way that's not natural to consume them. And people with common knowledge and sense understand that. There are a lot of ingredients that are made from unnatural resources that aren't good for your body. Just like nicotine is natural, and so is alcohol, but it causes issues down the line (and instantly with alcohol). You can acknowledge that, right? But if it interferes with your greasy, unnaturally prepared food made by 16 years olds it's OK?
@@tinntinnamp no one said it was good for you. Too much of anything can harm you or even poison you. Most vitamins fall into that category. It can be completely “normal” and “natural” and still be bad for you if consumed in excess.
Internet: Are you biased towards Rie? David: HOW CAN YOU NOT LOVE RIE best answer ever Rie please make the collab happen, David deserves his wish become true and for us that would be the best video ever
Especially since tasty just did something for some random chick on the internet I've never heard of. The video was amazing, but it should have been for David. *sigh*
There are very few preservatives in fast foods. They don't need them. The meats/fries are generally frozen, and the breads are delivered often and fresh.
I am generally doubtful about this information about bugmac being exactly the same... Like there is lettuce in it. Fresh lettuce can't be preserved to last for years in unchanged form with any preservatives, at least as far as i know.
@@a.w.4708 You are correct, it can't. However, all these examples show food without the wet bits. Try the same thing to a Big Mac or quarter pounder and it'll mold in a day or two
4:21 David:- But still I was little nervous Me:- laughs in Indian household Ok jokes aside it's totally safe to use David you don't need to be nervous at all just use safety instructions. Use it all the time and you can actually cook *PERFECT RICE*in pressure cooker. It will make life so much easier especially if you're cooking Indian dishes.
i was laughing in Brazilian over here, didn't even know that in other places people didn't know how to use a pressure cooker. good to know that in India you guys also use it
The Met Gala is the fashion industry's equivalent of the Oscars, and sees designers, models, and Hollywood stars gather together to compete for media coverage. The event raises money for the Costume Institute - the only one of the Met's curatorial departments that has to fund itself.
As a Brazilian It always makes me laugh seeing foreigners death fear using pressure cookers hahahah we usually use them ALL the time and not even the fancy ones like you did: is basically an even more dangerous analogic bomb that makes our food great 🤣🤣🤣
McDonald's: A snack wrap? No we don't have em anymore David: *Why are we still here...just to suffer?* Now you know how I felt when they got rid of the cinnamelts...they were my go-to breakfast
That instant pot probably has a saute setting. So you can cook everything in the same pot before adding the liquid, you just want to deglaze pretty thoroughly so you don't end up with a burn warning. Just one less dish to wash!
They are pretty salty, but not nearly enough for preservation. Truly salt cured ham or cod are so salty you cannot eat them without soaking them first to get the salt out. As has previously been pointed out, what is actually happening is the food dries faster than it spoils.
Wait so does that mean guests who are invited actually do pay the $30K per ticket that people have been talking about lately? I always assumed they went for free, unless the event has sponsors
@@ATLrockforever I believe fashion brands pay for the tables. Celebrities go for free because the designer who dresses them probably paid for their spot
One of my more favorite episodes of hers. She went all out on creating this dish and it shows! I was curious how your creation would turn out and was pleasantly surprised. More-so by the gravy than anything lol.
in my opinion, the instruction clearly allows rie to use any ingredient she wants, so long as all the components of what makes a big mac (a big mac) are used. i think that's all there is to it. i mean the show's about making food fancy, and how can one make a bun, meat, veggies, fries, etc. fancy without using all else that rie used?
I totally agree it was very underwhelming in my opinion. I really enjoyed the video that she made skittles fancy for example. You know the star is the skittles, you don't try to hide them
David i love you so much, you can tell how much you care about cooking even though you're not professional. I've been a fan for years and I'm still amazed you don't have millions of subs
Wow! Super impressed. It seemed like her video JUST came out. You did that fast!! 🥳 Edit: I completely agree about Rie. She’s like the sweetest person who’s ever walked the face of the earth.
I didn't know pressure cookers weren't a thing in the US until I started watching cooking videos. It's so funny to me. It's so normal in everyday portuguese cosine, our soups are mainly done in one, we cook octopus there, just to give a few examples, and we even make flan and cooked condensed milk (which americans know as dulce de leche) in a pressure cooker lmao.
Missed you last week dude! I'm so pleased you came back with a bang ❤️. Your videos are one of the highlights of my week. Would you ever consider doing another Q&A? Iirc, it's been a few years since your last one.
This kind of pastry (flour, butter and water) is used for Quiche Lorraine were I live (western Europe) - not sure if that's also used in France though.
I don't eat McDonald's very often, but now I'm sad the snack wraps are gone lol Also, the only thing I thought Rie missed on was the big mac sauce, that's what makes a big mac a big mac!
Our office closed, and as they were cleaning everything out, they found a 2 year old McDonald burger, still wrapped, looking identical to a fresh one. Even the mice, which we knew were in the building, and had nibbled on papers in other desks, had not nibbled on the paper or the burger.
I would LOVE to see you do a collab with Rie! I love her videos and she is so nice. I can't believe you took on that Make It Fancy dish she made. I had watched it when she made it and was like...whoa... that is a lot of work. Sucks that Alvin wasn't there to try it. Then I saw your post on IG with the ingredients of what you were working on and I could tell you were doing that recipe she made. Kudos to recreating that because that was seriously a lot of steps.
Met gala is a fundraiser that mainly celebs pay $20-30k per plate to attend. It's themed each year hence the crazy designed outfits and it introduces the new exhibit the museum will feature before it's open to the public😉
The whole wrapping in cabbage and French style of cooking reminded me of Quail stuffed with Risotto and eggs from Shokugeki no Soma ep 13 of S3 ig... I really wish David watches this one episode
The finished product quite literally looks like a fancy Big Mac. Like I know that’s the point of that series, but usually the end result makes the mystery ingredient unrecognizable 😂
It's less preservatives and more where you have it stored. If water can't reach it, if for example the guy who found a cheeseburger in his car still not rotten failed to mention that the car got over 100F due to sun heat which dried out the bun to nearly a rock like consistency. Many of these cases are also the high salt, they are more less in a cured state so nothing can live on them to rot them.
6:23 "big Mac phase".. I'm 30 and I've been through a big Mac "phase" for 20 years haha. When I crave a burger, the first thing on my mind is a big mac
OHH I just learned why the Met Gala exists this week thanks to The Daily Show! It's a fundraiser so that the Met Museum is free admission to the public. Which is pretty cool.
Hey David, when you line up the ingredients, do you practice the configuration first, or do you build is as you go? It always fits so perfectly in frame.
Its so weird hearing americans being so afraid of pressure cookers, here in brazil we use pressure cookers on a weekly basis and we use the stovetop ones and not a fancy eletronic one lol
Fearing pressure cookers here in the USA is a relatively recent development. Before microwaves, most homes had and used pressure cookers regularly. But the 1970’s came along: microwaves and crockpots became the rage, and two generations grew up without pressure cookers. Me, I have a 75-year-old pressure cooker that’s been in continuous use all this time and will easily last another 75 years.
I love Rie as a person, at least for what she shows in the videos. She knows what she's doing, is confident in her own skills but doesn't brag about it, but honestly she has the talent to do stuff by herself, I wonder why she's staying at Tasty. Tasty is good for entretainment, like Masterchef, but no one really learns anything about real cooking skills. I don't know if they have improved but their worst flaw, the short videos, were full of misleading information and errors. Rie's videos are just so clean and well explained, I made the fancy lobster mac and cheese and it was well worth the work and money.
Strange that you couldn't find savory I'm french, pithiviers is a savory dish try writing "pithiviers plat" (meaning pithiviers dish) to have french results. In "top chef" (France top culinary emission) there is every year a test on pithiviers because it is a really challenging dish (to have that perfect looking crust with a perfectly cooked inside that you can't see) and it's also a dish that allows for a lot of creativity However It is made from puff pastry
@@nina_5937 C'est très possible que ça soit moi qui ne connaisse pas assez bien l'origine du plat. Pour moi c'est plus ou moins le même principe qu'un boeuf wellington
Thanks for talking about the crap that is fast food. Here in the UK the obesity rate is going up and all I see is queues for McDonalds and food delivery bikes everywhere. It's so sad.
McDonald's burgers don't rot because they have low water content, which makes it harder for microorganisms to grow. It's not healthy food and we shouldn't eat it often but it's totally harmless to enjoy once in a while. Food science babe has some videos talking about this (you can find her here in TH-cam and other social media platforms)
![[LIVE] : ONE ลุมพินี 87 วันนี้!! คู่เอก "ก้องชัย vs โชคปรีชา"](http://i.ytimg.com/vi/YN6e7HVnekw/mqdefault.jpg)
Rie is so talented if she had her own restaurant I would try to go
Especially if the menu switched up periodically, so we can try tons of her different creations.
Cooking and shooting a concept idea for TH-cam is very different from running a restaurant. Might not translate.
Foods with very little moisture go stale, they don't rot. Especially in situations where there is a lot of salt, like a hamburger and fries, the bacteria that break food down can't survive, so the only preservative in action is the oldest one of all, salt. That's it, that's the whole thing.
Thank you. People have found preserved foods centuries old before. It’s not esoteric new technology, or any more unnatural than anything we’ve done before the modern era in most cases.
Also, foods with excessive sugar do not break down easily either. The McDonald’s burger buns is probably filled with sugar
Also, a lot of foods do have added preservatives, especially fast food products. It's literally a fact. You can look up the ingredients online. Salt does not preserve things indefinitely. A lot of preservative ingredients are derived from a natural source but given to you in a way that's not natural to consume them. And people with common knowledge and sense understand that. There are a lot of ingredients that are made from unnatural resources that aren't good for your body. Just like nicotine is natural, and so is alcohol, but it causes issues down the line (and instantly with alcohol). You can acknowledge that, right? But if it interferes with your greasy, unnaturally prepared food made by 16 years olds it's OK?
@@tinntinnamp no one said it was good for you. Too much of anything can harm you or even poison you. Most vitamins fall into that category. It can be completely “normal” and “natural” and still be bad for you if consumed in excess.
@@jasonhunter2819 yea
Internet: Are you biased towards Rie?
David: HOW CAN YOU NOT LOVE RIE
best answer ever
Rie please make the collab happen, David deserves his wish become true and for us that would be the best video ever
Especially since tasty just did something for some random chick on the internet I've never heard of. The video was amazing, but it should have been for David. *sigh*
It's not just the preservatives, it's the lack of moisture that makes them last so long and still look the same.
There are very few preservatives in fast foods. They don't need them. The meats/fries are generally frozen, and the breads are delivered often and fresh.
i need to drink like 5 litres of water after eating one lmao
I am generally doubtful about this information about bugmac being exactly the same... Like there is lettuce in it. Fresh lettuce can't be preserved to last for years in unchanged form with any preservatives, at least as far as i know.
@@a.w.4708 it depends on the burger, I think the first one I saw was a regular burger not even cheese in it
@@a.w.4708 You are correct, it can't. However, all these examples show food without the wet bits. Try the same thing to a Big Mac or quarter pounder and it'll mold in a day or two
David, you really are getting significantly better at cooking. It's a lot of fun to watch. Keep it up.
David, please do a versus video comparing Katy Perry's cherry pie vs. Claire Saffitz's sour chery pie!!!
OMG yes!!!!
We still have snack wraps at the McDonald's at my palace
they almost got rid of them until we "persuaded" them to do otherwise
Well defying the great leader is basically a death sentence, is it not?
We have them in the UK
We have them in NZ too!
Your firing squad probably never sleeps do they?
4:21 David:- But still I was little nervous
Me:- laughs in Indian household
Ok jokes aside it's totally safe to use David you don't need to be nervous at all just use safety instructions. Use it all the time and you can actually cook *PERFECT RICE*in pressure cooker. It will make life so much easier especially if you're cooking Indian dishes.
same hahaha
i was laughing in Brazilian over here, didn't even know that in other places people didn't know how to use a pressure cooker. good to know that in India you guys also use it
The Met Gala is the fashion industry's equivalent of the Oscars, and sees designers, models, and Hollywood stars gather together to compete for media coverage. The event raises money for the Costume Institute - the only one of the Met's curatorial departments that has to fund itself.
The Met museum is so amazing! 😍
They make the poors wear masks. Mandates apparently aren’t for the rich.
@@Appaddict01 oh whoa don’t know why I didn’t even think about that! U r right!!! No designer masks in sight!
@@Appaddict01 or it could be that pretty much all of these people are fairly young, vaccinated, and have access to better medical care than most.
@@Appaddict01 it’d ruin their designer makeup
As a Brazilian It always makes me laugh seeing foreigners death fear using pressure cookers hahahah we usually use them ALL the time and not even the fancy ones like you did: is basically an even more dangerous analogic bomb that makes our food great 🤣🤣🤣
HMMMM músculo de boi com abobora hmmmmmmmmmmmmmmmm
EXATOOOO a gnt usa cada panela de pressao com segurança questionável e e eles com essas todas chiques morrendo de medo
As a Puertorican I can confirm we use pressure cookers since forever and they’re not as fancy! 😂
Sameee, we Indians use the pressure cooker on the stove every single day!!😂
Yeah your county is not the only one to use a pressure cooker. It makes me laugh that you think that, hahah!
McDonald's: A snack wrap? No we don't have em anymore
David: *Why are we still here...just to suffer?*
Now you know how I felt when they got rid of the cinnamelts...they were my go-to breakfast
I am the cool kid from Germany making videos for the USA and the rest of the world. I will make your day so don't say nay to me today, dear av
In Canada we still have the chicken ranch snack wraps. I miss the big Mac one though
What is a cinnamelt? We have never had them in Ireland.
That instant pot probably has a saute setting. So you can cook everything in the same pot before adding the liquid, you just want to deglaze pretty thoroughly so you don't end up with a burn warning. Just one less dish to wash!
Fat and salt (sugar, honey,vinegar,etc) are all preservatives
"Stuffed with preservatives" It's just salt, that's it. No weird chemicals or dark magic, It's just salt.
They are pretty salty, but not nearly enough for preservation. Truly salt cured ham or cod are so salty you cannot eat them without soaking them first to get the salt out. As has previously been pointed out, what is actually happening is the food dries faster than it spoils.
@@sjenkins1057 Yup. My grandmother used to soak her cod a good 3 times and it'd still be salty.
The Met Gala is a fundraiser event and it helps maintain a free entrance to the Metropolitan Museum for New York residents.
yep! it also supports the costume institute, i believe
Wait so does that mean guests who are invited actually do pay the $30K per ticket that people have been talking about lately? I always assumed they went for free, unless the event has sponsors
@@ATLrockforever I believe fashion brands pay for the tables. Celebrities go for free because the designer who dresses them probably paid for their spot
Huh TIL thanks for info!
One of my more favorite episodes of hers. She went all out on creating this dish and it shows! I was curious how your creation would turn out and was pleasantly surprised. More-so by the gravy than anything lol.
In addition to the fashion aspect of it, it ensures that admission is free to the museum.
Rie : we made a Big Mac fancy
*uses 1% Big Mac meal*
This is no hate I love rie she’s one of my favourite tasty producers I just find it funny
she used the fries, bun meat lettuce pickles sauce onions and cheese? Thats the whole meal aside from the drink.
@@ayrenaiwatson2302 yeah she used the whole meal but compare to all the other ingredients in the dish it’s like nothing
@@chandy7072 oh my apologies. I thought you ment 1% of the big max meal xD
in my opinion, the instruction clearly allows rie to use any ingredient she wants, so long as all the components of what makes a big mac (a big mac) are used. i think that's all there is to it. i mean the show's about making food fancy, and how can one make a bun, meat, veggies, fries, etc. fancy without using all else that rie used?
I totally agree it was very underwhelming in my opinion. I really enjoyed the video that she made skittles fancy for example. You know the star is the skittles, you don't try to hide them
The Met Gala is a fundraiser tied to the opening of the new Costume Institute exhibition. (The Costume Institute is part of the Met. )
The Met Gala is a fundraiser event and it helps maintain a free entrance to the Metropolitan Museum for New York residents.
Its a tax exempt fundraiser for pretentious millionaires to circle jerk
@@jamied931 Kill the rich in Minecraft, I agree.
It’s so awesome that you recreated Rie’s dish! The only thing that was missing from this video was the ‘make it fancy’ dance
David i love you so much, you can tell how much you care about cooking even though you're not professional. I've been a fan for years and I'm still amazed you don't have millions of subs
Good golly this looks like something for date night! Outstanding stuff, thank you David (and of course Rie)
Wow! Super impressed. It seemed like her video JUST came out. You did that fast!! 🥳
Edit: I completely agree about Rie. She’s like the sweetest person who’s ever walked the face of the earth.
I didn't know pressure cookers weren't a thing in the US until I started watching cooking videos. It's so funny to me. It's so normal in everyday portuguese cosine, our soups are mainly done in one, we cook octopus there, just to give a few examples, and we even make flan and cooked condensed milk (which americans know as dulce de leche) in a pressure cooker lmao.
Man your cooking skills have come so far from your earlier videos. You’re a pro now, love your content.
"I steered off course for a moment" Bruh. lol :) You're right, though.
Missed you last week dude! I'm so pleased you came back with a bang ❤️. Your videos are one of the highlights of my week.
Would you ever consider doing another Q&A? Iirc, it's been a few years since your last one.
Lol the fries and Big Mac could be anything at this point
This kind of pastry (flour, butter and water) is used for Quiche Lorraine were I live (western Europe) - not sure if that's also used in France though.
Best thing is, it may be expensive to buy all those ingredients but you can make so many different dishes with them! Fantastic video my man!
We still have the snack wraps here in the Czech Republic, fwiw...
You could say met ball..no one says that, David's face 😂
I don't eat McDonald's very often, but now I'm sad the snack wraps are gone lol Also, the only thing I thought Rie missed on was the big mac sauce, that's what makes a big mac a big mac!
Our office closed, and as they were cleaning everything out, they found a 2 year old McDonald burger, still wrapped, looking identical to a fresh one. Even the mice, which we knew were in the building, and had nibbled on papers in other desks, had not nibbled on the paper or the burger.
I completely agree about the snack wraps
I'm genuinely disappointed that you didn't do the Rie "make it fancy!" dance 😂
I would LOVE to see you do a collab with Rie! I love her videos and she is so nice. I can't believe you took on that Make It Fancy dish she made. I had watched it when she made it and was like...whoa... that is a lot of work. Sucks that Alvin wasn't there to try it. Then I saw your post on IG with the ingredients of what you were working on and I could tell you were doing that recipe she made. Kudos to recreating that because that was seriously a lot of steps.
Met gala is a fundraiser that mainly celebs pay $20-30k per plate to attend. It's themed each year hence the crazy designed outfits and it introduces the new exhibit the museum will feature before it's open to the public😉
*lizzo voice* I BEEN WAITIN FOR THIS ONE
I love my Instant Pot pressure cooker.. mostly just use it for rice, but it is AMAZING for rice
Omg I love McDonald’s snack wraps. I need them back in my life!!
I thought that vodka was gonna fall right off the counter, not gonna lie
The whole wrapping in cabbage and French style of cooking reminded me of Quail stuffed with Risotto and eggs from Shokugeki no Soma ep 13 of S3 ig... I really wish David watches this one episode
The finished product quite literally looks like a fancy Big Mac. Like I know that’s the point of that series, but usually the end result makes the mystery ingredient unrecognizable 😂
It's less preservatives and more where you have it stored. If water can't reach it, if for example the guy who found a cheeseburger in his car still not rotten failed to mention that the car got over 100F due to sun heat which dried out the bun to nearly a rock like consistency. Many of these cases are also the high salt, they are more less in a cured state so nothing can live on them to rot them.
wait was oxygen on the ingredient list? it's important i don't want to get lost when making it
For this you are gonna need: A whole grocery store and a big mac combo
your videos bring me a lot of joy, you have improved a lot in this years. keep going ¡!
It's been a long time since I've seen a flex so bold as using Grey Goose for making a pie dough.
I really need to get a new pressure cooker. Pressure cooked cabbage and kielbasa is sooo gooood~
I hope Rie sees this! Think she would be so happy lol
6:23 "big Mac phase".. I'm 30 and I've been through a big Mac "phase" for 20 years haha. When I crave a burger, the first thing on my mind is a big mac
Ok David using Grey Goose for the pie dough, we see you
Its 3am right now but there's no way I'm missing this.
It’s 5am for me and I still haven’t slept😭
What country are you from? It's almost 8pm for me 😭 timezones are so weird to me
Isn't this basically ignoring the Big Mac and starting from scratch? It's delightful seeing you actually ENJOY what you have to eat!
Almost like a galette or some version of a tatin. Looks pretty good, I'll probably do something similar soon but with smoked salmon.
as a French person, im a bit offended. but it's well known we easily are so take that with a grain of salt
Pressure cookers are amazing.
OHH I just learned why the Met Gala exists this week thanks to The Daily Show! It's a fundraiser so that the Met Museum is free admission to the public. Which is pretty cool.
Hey David, when you line up the ingredients, do you practice the configuration first, or do you build is as you go? It always fits so perfectly in frame.
imagine sending a 500k youtuber a pressure cooker just to be called 'this brand'
Always find it great spending time watching your videos 😊👍
The earliest i’ve been omg
just started the video so 😭 hope everything went well
edit: happy it went amazing !!
You should make pasteis de nata soon ! I think you’d love it
Its so weird hearing americans being so afraid of pressure cookers, here in brazil we use pressure cookers on a weekly basis and we use the stovetop ones and not a fancy eletronic one lol
Same here in India! We use an old school one for fire stoves and they have a little nob on top to let of the steam
@@vidincrisis same here in Brasil, its so ordinary in here that everytime i hear americans speaking like its alien tec is so funny to me
Fearing pressure cookers here in the USA is a relatively recent development. Before microwaves, most homes had and used pressure cookers regularly. But the 1970’s came along: microwaves and crockpots became the rage, and two generations grew up without pressure cookers. Me, I have a 75-year-old pressure cooker that’s been in continuous use all this time and will easily last another 75 years.
I love Rie as a person, at least for what she shows in the videos. She knows what she's doing, is confident in her own skills but doesn't brag about it, but honestly she has the talent to do stuff by herself, I wonder why she's staying at Tasty. Tasty is good for entretainment, like Masterchef, but no one really learns anything about real cooking skills. I don't know if they have improved but their worst flaw, the short videos, were full of misleading information and errors. Rie's videos are just so clean and well explained, I made the fancy lobster mac and cheese and it was well worth the work and money.
soft, fluffy insides of a MCDONALDS FRY??? i've never had a soft and fluffy fry from there in my entire life lmaooo
Please try Alvin’s 100 hour lasagna and compare it to some other lasagna recipes :3
>Is skeeved out by "fast food preservatives"
>Drinks gravy
Strange that you couldn't find savory
I'm french, pithiviers is a savory dish try writing "pithiviers plat" (meaning pithiviers dish) to have french results.
In "top chef" (France top culinary emission) there is every year a test on pithiviers because it is a really challenging dish (to have that perfect looking crust with a perfectly cooked inside that you can't see) and it's also a dish that allows for a lot of creativity
However It is made from puff pastry
I'm also French and I had never heard of a savory pithiviez, I always thought it was just another word for galette des rois, that's very interesting!
@@nina_5937 C'est très possible que ça soit moi qui ne connaisse pas assez bien l'origine du plat.
Pour moi c'est plus ou moins le même principe qu'un boeuf wellington
I love Rie...and Claire. They're both on my Mt. Rushmore of TH-cam Dessert Ladies. The other 2 being Inga and Rosana.
I'd love to see you compare non-chef celebrity recipes :)
We still have the snack wrap in Canada!
Rie needs to go on master cheif .... she is vary talented and definitely has what it takes to be the next master cheif
Thanks for talking about the crap that is fast food. Here in the UK the obesity rate is going up and all I see is queues for McDonalds and food delivery bikes everywhere. It's so sad.
Come to germany the MC Wrap still exists here. The fried Apple pies too.
Literally been hoping you would do this since I saw it 👀
Hey David😌 here for Rie! And you... Obviously lol
You really need to give yourself a huge pat on the back. This was a truly beautiful creation. Love love love your channel!
the day you wash your vegetables will be my happiest day 😊
Snack Wraps are still available in Germany, but traveling just for that 😂😄
would love to see a collab btw David and Rie!
srsly rie is so talented like how a big mac translates into that dish so well is amazing
I so want to try this!
Snack wraps PERIOD 🤣🤣
David upgrading from New Amsterdam to Grey Goose vodka.
McDonald's burgers don't rot because they have low water content, which makes it harder for microorganisms to grow. It's not healthy food and we shouldn't eat it often but it's totally harmless to enjoy once in a while. Food science babe has some videos talking about this (you can find her here in TH-cam and other social media platforms)
The qurstion is now: will David buy bigmacs to make for this years thanksgiving dinner?
They don’t have snack wraps back in the uk either and Honestly it stops me from going 😞
Isn’t this like a beef Wellington?
YES I HAVENT HAD A SNACK WRAP IN FOREVER WHY WOULD THEY TAKE THEM AWAY THE CRISPY CHICKEN RANCH ONE WAS AMAZING!!!
Haha jokes on you we still have snack wraps in Australia
Why is the hamburger still in the frame after the dish went into the oven, isn’t it supposed to be in the dish with the short ribs ?
I was wondering that as well!
Snackwraps were the best.. I've done copycat recipes but it will just never be the same
me watching davids videos while im eating pizza rolls: wow
All I can say is “Holy Shiitake” Dayum!!!
david the met gala is a charity ball for the metropolitan museum to raise money
David serving us the dishes we need
Can you do a dessert recipe next plssss.
I saw someones youtube short for making a fancy bigmac that was so much easier and better