Hi everybody, and welcome to Munchies.
My guest today is Colton Dunn.
Hey, how's it going?
Uh, so we're going to get high, and then
we're going to think about a munchie, and then
we're going to make that munchie.
Okay, so we have a few different sativas, indicas, uh...
I also have a vape pen.
Let's do the DNA Kosher in the vape.
Great.
Let's do the Michael Phelps in a bong.
-Great. -And let's do the Blackberry
-out of a pipe. -Love it.
[ theme music, bubbling ]
[ laughter ]
Are you hungry right now?
-Oh yeah. -Okay, good.
Yeah-yeah-yeah-yeah.
Uh... are you in the mood for anything?
-I am. -Ooo.
You have that deep fryer right?
-I do have a deep fryer. -You know what I want to make?
I want to make those macaroni and cheese balls,
those fried macaroni and cheese balls.
That's a fantastic idea.
♪ ♪
Uh, we have everything.
Uh, butter, milk...
Two types of shredded cheese.
Line... Okay, line of bacon cheese with parchment paper.
Oh, we should've looked at this before we sent this to the store.
Place mac-balls on the prepared baking sheet, and
freeze for at least 2 hours--
Oh no!
We don't have to freeze it. We can do whatever we want.
I know how to make macaroni and cheese.
We got this stuff.
We throw some seasonings together,
we put this stuff in there--
We have the bare-bones of it. We'll figure it out.
So, our noodles are done. We've prepped our deep fryer--
Prepped the deep fryer.
Right now, we're going to try to work on our little breading thing
that we're going to do for the--
I think we should dump these in those too--
Oh yeah, let's dump these noodles.
I think that's good.
-Pretty good. -Yeah.
♪ ♪
Alright, so put in the butter.
We're putting in the butter, and it's whatever the hell amount you want.
And this is where like this other stuff came in, our Cheez-Its--
-Where did they go? -They're in the fridge.
They're in the fridge... Oooh, okay.
How much of this should we put in?
-Oh in here? Ooo. -Yeah, yeah.
♪ ♪
Well like, so here's kinda like what we're working with, right.
-Yeah. -So we some how need to
get sorta this stuff, which is just our macaroni--
-[ she's giggling ] ---to be like coated all the way
around with that. I just think, maybe we need to loosen it up more.
Let's do it. Boom.
And then we get, somehow, and I know I don't have details
of getting it... gooping it there.
We just goop it on top of the macaroni?
Well it's supposed to be all the way around.
Maybe we loosen this up with water.
Or is that the worse idea.
[ water pouring ]
Well, you know, we started out...
We threw the rules out the window, and this is what happens.
Mhmm.
♪ ♪
Yeah.
[ laughing ]
Does it want to... [ he's giggling ]
So get... Now you get your ball...
Here's this great ball shape.
♪ ♪
-Ooo. -Ooo.
So, if we had a food truck, and this is what we sold
what would we call it?
-Mac and cheese. -Mac and cheese fried.
Fried open-enders
COLTON: Open... Oh yeah.
Look at these.
The Mac and Cheese Open-Ender Balls.
Mac and cheese balls. Open-ender balls.
-Open-ender balls. -Mac and Cheese Open-Ender Balls.
♪ ♪
-Cheers. -Cheers.
[ giggling ]
Well, you know, that's a lot of batter.
And what the deep fryer does
is not always get that middle section, do you know what I mean?
But it's fine.
Taste great.
You could chew it for a long time.
Let's try some of this from the outside here, maybe.
Yeah, a more cooked one.
Yeah, like, there you go. Let's see what this is...
Yeah.
There we go.
Sometimes when you get a ball of macaroni and cheese
you don't eat the whole ball right?
You just kinda pick around on the parts that...
You have no way you're going pop one of those in your mouth.
You want to sift through and find the...
little particles that can go together.
I'm a little slowed down by it, but I'm still into this.
We've signed on to this.
We have to commit just as much to this as we have to
anything else we've done in our lives.
-Oh no. -You could survive on this.
You could s-- No.
No you couldn't.
Well, if you put like some other stuff in it.
Yeah.