- Okay, it's coming, that's good.
That's good, keep pulling.
- Oh, Robin!
(energetic music)
- Hi, guys, welcome to Homemade Versus The Internet
where we watch trending recipe videos
and try to recreate what we saw.
- We get to watch the video once, we don't get a recipe,
we do get a one-minute lifeline, and at the end,
somebody's gonna come in, judge us,
declare a winner.
- And a loser.
- Yeah, it's okay.
- It's fine.
- You'll get used to it.
- I learned my lesson in the last episode about,
you know, being so confident.
- Yeah, confidence,
you definitely do not want confidence in this.
- I have none.
So are you reedy?
- I think we're gonna do something with cheese.
You have to use it all.
It's an hour to eat all this cheese.
This vide by Delish has over 18 million views.
This is gonna be the worst one yet.
It may look easy, but it's very difficult to pull off.
- Cheese pull.
Pizza Seven-Layer Dip.
- All right, this seems easy enough so far.
- Mini pepperoni, broil 'til melty.
- Cheese pull.
- I have a feeling we're gonna judged on.
- The cheese pull. - The length of the pull.
- Yes.
- [Both] Is that the criteria?
- [Producer] Right.
- All right, Robin, are you ready
to see who can get the ultimate cheese pull?
- I'm ready.
- All righty.
Hey, I'm gonna go with some other kinds of cheese.
Creamy melt, hey, hey, hey, hey, hey,
that's a styling trick.
- Pepperoncini, olives, pepperoni, cheese, ricotta.
All right, you got this?
- I got it.
- I'm gonna go take a break.
- I don't feel like we have all seven layers.
- Yeah, we do.
Cheese, pepperoni, marinara,
pepperoncini, olives, ricotta,
and.
- It seems like a very. - Cooking spray.
- Cooking spray was the layer. - Oh, that was the layer?
- Yeah, that's always a layer.
- Robin.
- Oh, we've got a toolkit.
All right, are you ready to see what's in the toolbox?
- Three, two, one.
Oh.
- Oh.
We've got a heat gun.
- I have fake ice cubes.
- Why do you have fake ice cubes?
- Oh, these are styling tools.
- That's a steamer.
- Got any wrinkles you need to get out?
- I'm gonna need a longer tape measure, I think.
I feel like an average cheese pull of mine
is like eight feet,
20 feet.
- 20 feet?
- Yeah, this'll work.
- Be careful, that thing's dangerous.
- All right, I'm gonna use a lifeline
pretty much right off the bat.
- Same.
(relaxed music)
- Oh, Torie, just who I wanted to see.
- Tina!
- So, I have this challenge.
- I literally need the longest string of cheese.
- The top layer is slices of fresh mozz.
- Whole-milk mozzarella?
- Yeah.
- I would switch it to 2% mozzarella.
- Right under that fresh mozz,
I would do either string cheese
or just the block mozzarella.
- Pre-shredded or should I shred my own?
- Shred your own.
- Long shreds.
- Long, long shreds?
- Thank you. - You can do it.
- Thanks, Tina.
- Thank you.
- Good luck.
- All right, thanks, bye.
All right.
- Here we go.
Yo.
- What's your thoughts on a cheese pull?
- I mean, in real life,
I don't really care about cheese pulls
because I feel like once they break,
and I'm picturing pizza I guess in my mind,
the pull kind of slaps you back in the face.
Then it's like super stringy
and then you wrap it around your finger
and pop it back in your mouth, and that's not fun.
- I've eaten a lot of pizza.
I've never had quite the adventure that you've had with it.
Do you, when you're cooking at home,
do Instagram-y things with your food?
- It's all about the 'Gram, Robin.
- Well, you know, if you follow me @RBashinsky.
- Or me @IvyOdom, or you know,
at Homemade Vs. The Internet on Facebook,
just Homemade Vs. The Internet, no at.
You can see the results of these cheese pulls.
- We should have a teeth pulling episode.
- Oh.
- Like where we each extract one of each other's teeth.
(dramatic music)
- No.
Okay, what was layer four?
- Well, let's chop some pepperoncinis
and talk about it while we chop pepperoncinis.
What is the thing that needs to be right under the cheese?
- The pepperoncinis and olives
'cause it's a buffer between the wet sauce.
- That's kind of what I was thinking too.
- Here, you're not using that whole can.
Oh, my God.
- Looks like we're sharing olives, Robin.
- Looks like you're losing.
- Gracias.
- You can say grazie.
- Grazie prego!
- Yeah, there you go.
If you're watching in Italy, grazie.
You know what's gonna suck?
If one of us is like, oh,
they got this foot-long cheese pull,
and then the other one is just like.
Like I want it to really come down to the wire.
- I am draining my olives
and my pepperoncini because,
well, I feel like the water would not
do well for my cheese pull.
That might be total bull crap, but you know.
- Whoa, language.
- I'm about to cut my cheese.
- Oh.
- Tina mentioned
even sizes.
- I have a little bit of ADD.
I kinda stopped listening at that point.
A minute is a long time to listen.
If you wanna talk to me, keep it under a minute.
- For sure.
Attention span of a goldfish.
- They say goldfish are the smartest.
- Creatures. - Really?
- Yeah.
- [Producer] The smartest creatures?
- Yeah, it goes like goldfish, gorillas, dolphins.
I had a goldfish take my SATs.
- [Producer] They didn't notice?
- They didn't notice 'cause I flushed it
down the toilet right after.
Old Einstein.
I miss him.
- Who do you feel like has the leg up on this?
- I feel like you do.
- Really, why?
- 'Cause I am
beset by self doubt and loathing,
and it's hard for me to ever have a confidence
in anything and you're so
hopeful and smiling.
You have your whole life in front of you.
- Ah, thanks, Robin.
- This is about all I got left
in my life.
Ooh, you're going that too?
That may actually be a wildcard.
- Our food stylist lifeline said shred your own cheese,
but I wanna kind of take them for their word.
- I also got this.
- Uh-uh, Robin!
- What?
- That is rude.
- Oh yeah, I forgot.
- I think you've known about that.
It's in your pocket.
It's cold.
Way to whip the cheese out halfway through.
- You need help with that?
- You know what I learned in culinary school?
Tools are there for a reason, use them.
I think, really, the only reason--
- I think you're (bleeps).
- I'm being optimistic here, Robin.
- Yeah, I see.
- Optimism,
not cynicism.
Is that a word?
- Cynicism?
- Yeah.
- [Producer] She doesn't even know that's a word.
- That's how optimistic she is.
- You got a nice lattice pattern.
Look at this.
- All right, I'm ready to get this (bleeps) over with.
- I think I can get one more.
We're going at this approach
a little bit different here, Robin.
I am shredding my mozzarella and Robin is just
laying it in.
- Pat it for luck.
I'm ready to pepperoni.
- Pep it up.
(upbeat music)
Salt bae.
- Crushing it over there.
You should make like a, look at you go.
You're really free willing it over here, aren't you?
(upbeat music)
I wanna make sure that you get.
- The pepperoni in every bite?
- Pepperoni in every bite,
two cars in every garage and a pepperoni in every bite.
- All right, Robin, you ready?
- I'm going in.
- I'm going in with you.
- So while we're in the oven back there,
we're gonna just chiffonade a little basil here.
We're probably in the five-minute range.
Who's the most judgemental person
in the building do you think?
- Well, you're here so.
- What?
You said I'm, I'm the least
judgmental person in the building.
- Katie!
- [Robin] Katie, Katie, Katie.
- I'm here just in time.
- Look at this.
- They're coming out of the oven.
- I'm coming for you guys.
- It's a pink cheese lake.
- Can you drain it?
- Robin, what does this look like to you?
- I don't know what it looks like.
- Oh, turn it sideways.
- A face.
- Yeah, it does look a face.
- Chewbacca.
Gotta.
- [Robin] Oh yeah, basil.
(dramatic music)
- Okay, I'm going for it.
(dramatic music)
- Okay, well, that's good.
It's good.
Keep pulling.
Holy shinkies.
- Oh, Robin!
- Oh my God, it's gonna be 20!
- Wow.
We may need to do it in spots.
Holy (bleeps).
- Beat this, Robin.
- Wow, that's the one. - I'm in shock.
- Me too.
- [Robin] You ready?
- Okay.
Here it comes.
- [Robin] Mine's not gonna do that.
Oh, you're killing it.
- 15, 17, 20, 20, 22.
- Is it attached. - Break, break!
- Break. - 30.
- 31.
I'm not tall enough for this.
39.
Robin eked it out.
44.
- Come on.
- We get another shot.
- We do, all right.
(dramatic music)
- This is kinda cheating.
Pull number two, this feels good.
- It's like snowboarding, you know,
where you get multiple runs.
(dramatic music)
17.
18.
20.
- [Ivy] It's going up.
- 22.
23.
24.
26, 27.
28, 33.
- I'm rooting for you at this point.
This is amazing.
- 45, 46, 47, 48.
- Jeez.
- Cheese.
- Oh!
You broke.
- Oh, sorry.
- 55.
- That.
Wow.
It's hard to beat.
- We'll see.
- Okay, last one, best one.
I'm on two stools here.
- Pull away.
(dramatic music)
- I see you both on The Today Show.
- Hey, Kathie Lee and Hoda.
Oh!
- So, 42.
- No.
(energetic music)
Congrats.
- I think we both need congratulations.
I didn't think,
I literally was so afraid that
it was gonna be like
boop.
- And that was it. - I was too.
- Thanks for watching Homemade Versus The internet!
- Oh my God, you're welcome.
- If you wanna try a cheese pull at home,
you know all of our food styling secrets.
- Don't forget to like, comment,
tell us your longest cheese pull experience.
- Share and if you wanna try what we did today,
there is a recipe in the descriptions,
in the description.
- So, like, if you wanna try
what we did today,
there'll be a link in the descriptions below.
- See, you did it too.
The description below.
There's only one.
Okay, so see you next time.
- [Robin] I think we should probably do that again, huh?
- [Ivy] Yeah, we should.
- [Robin] Okay.