- Sounds like a deflated balloon.
♪ (upbeat intro) ♪
- (FBE) Back by popular demand, we're showing people foods
they're eating wrong, but this time,
with all YouTubers. - Oh, interesting.
- As long as the food gets into my mouth,
gets chewed up and properly swallowed
and digested on the other end, am I really doing it wrong?
- I've definitely seen the ice in cereal thing,
which I think is just wrong.
- I did see that one hack of someone eating a pineapple
the way it's supposed to where you peel off it bit by bit.
That blew my mind.
- I feel like I've been eating my pancakes wrong.
They're gonna tell me, "Oh, you don't use a fork
and knife. You're technically supposed
to use a spork. That way, you can scoop
the syrup with the--" I don't know.
We're gonna find out today.
- (FBE) So, I bet you didn't know that you've been using
lemons wrong. - Okay, we'll see.
We'll see about that.
- I'm not really eating lemons on the reg.
- Roll it out like Play-Doh. A toothpick.
- Okay, that just-- ah, ah, ew.
What next? You stick a straw in it
and then you can just suck the lemon juice out?
- Okay. Are we just gonna squeeze--
we're just squeezing it out.
- Oh, that's cool.
- See, it looks like they're struggling, though.
- That's amazing. If this works, this is amazing.
- That's really smart, I have to admit.
Does it actually work though?
- (FBE) Do you wanna give it a shot?
- Bring out the lemon.
- Ooh. Oh yes.
- Didn't know they were teaching you this in preschool
eh kids? This is how to properly do a lemon.
- Okay, you kinda-- - (FBE) Oh [bleep].
- Just like a Capri Sun, right? Just like, boop.
I think I got it. All the way through?
- Okay, moment of truth. Moment of truth.
Please work for me or I'm gonna look like
an idiot online. Oh my gosh.
It's actually working.
- It just sounds like a deflated balloon.
Oh my God.
- Get a little like--
- Damn, that's tight. Wow.
- No way. I mean, you definitely get
a hand workout, but no way. Ah, no, I broke it.
My animator hands, they're too strong.
- I mean, that is convenient. See?
Next time, I just have to not be so rough with it.
Now I just gotta break it in half.
I just wanna-- ah yeah, see?
Now that's easy. I'm the person that's just like,
look, get me to the fruit.
- (FBE) Check out this different way to cut butter.
- Different way to cut butter?
- (woman) You take your butter and you...
- Oh.
- What?
- (woman) That looks like a lot, but it's not.
- That looks like cheese.
- I'm kind of offended. Is this okay?
- I'm a little bit skeptical of this one.
- That's probably good for when the butter's really hard
when it's coming out of the fridge.
- (woman) Becoming room temperature.
- That is actually great.
- I think it'll work, but at the same time,
kinda unnecessary.
- All right. Let's make some good
old fashioned buttered toast.
- I'm gonna go with the fine grating side.
This feels really weird, 'cause I expected it
to be the same level of tension as Parmesan cheese
and it's just kinda gross.
- Just nice and easy. Nice and easy.
- Here, let me slice it out. Now it's all spread in there.
- Yeah, yeah, yeah. This is good stuff.
- On the spreading side, I give it points.
The spreading is much easier.
- This is a really great hack, provided you control it.
You control everything, but yeah.
Moment of truth.
Ten out of ten.
- Good toast. Wow.
Hey guys, that worked. That's kinda crazy.
- (FBE) Let's look at this new way to make
a grilled cheese sandwich. - Okay, here we go.
- (man) As you see, I got my cheese and my bread
and my toaster. - We doing a grilled cheese?
- (man) All I do is just sit-- - I've done this before.
- (man) I tried this out earlier. It was pretty cool how it worked.
- Oh no. - (man) Make sure you put
the bread with the cheese on the bottom.
- Oh gosh.
- Do toasters even work on their side?
- (man) Just in case the cheese melts.
Slide that in there. - You don't even need
the butter or anything. You don't need the frying pan.
- I'm just-- you know they have
toaster ovens, right? You could have just--
just get a toaster oven and put it in.
- (man) Pretty soon you will have a grilled cheese sandwich.
- This seems like a dangerous idea.
- (man) Wait here. And look at that.
It popped out perfectly. - No way.
- But it came out burnt. - (man) Grilled cheese
sandwich here. - That's not perfect.
He's like, "Perfectly grilled cheese."
The problem is it's burnt.
- (FBE) So, we cooked the grilled cheese just like
you saw in the video. - Did you?
- (FBE) We turned the toaster on its side and let it
do all the work and let's see if you think
it's a better method of cooking.
- Did it end up on top? Did the slices end up
on top of each other? - (FBE) Yeah, of course they did.
- I don't think they did.
- All right, let's test out-- let's check it out here
and see. Okay, you don't have
the traditional nice little melty cheese pool
that you would normally have in a grilled cheese.
- All right guys, pray for me.
Mm, mm.
- The bread isn't even toasted. There's nothing toasty
about this grilled-- there's no grill
on this grilled cheese.
- It's two slices of bread and a piece of cheese.
That's essentially what a grilled cheese is.
- I actually like this because if you do a grilled cheese
on the stove, you have to put a lot of oil on the pan
and this is a dryer version of that, so it's less greasy.
- So we're just trying to back door hack a very
inefficient kitchen utensil into something that
is better and has already been designed.
- (FBE) Next, we're gonna show you an alternative way
to open a hard boiled egg. - Cool.
Ooh, the perfect way to peel a boiled egg.
- Such a pain in the butt.
- This doesn't seem easier.
- See, this would just take forever.
There's gotta be a better way.
- Oh wait, that's not even what we're doing.
What is this? Oh my God.
- This is never gonna work. Spoiler alert, failure imminent.
- (FBE) Time for you to try this method.
- Okay, let's try it out. Let me tell you,
this challenge is about to be over easy.
- This is so bizarre.
- All right, now we just gotta blow it out, right?
All right, nice and easy. Easy peasy.
- We're gonna use the big opera lungs right here.
I think at this point, you're just gonna have to
take the L and just start peeling away, my bros.
- (FBE) Did it work? - No.
I just kinda fell apart.
- Oh, it's moving.
And then it falls on the floor. So efficient.
- The amount of time and weirdness involved in this
is greater than the amount of struggle to just peel
the damn thing.
- (FBE) This final one, we bring you the cursed
St Louis style bagel. - The cursed St. Louis style bagel.
- "Today, I introduce my coworkers to the St. Louis secret
of ordering bagels bread sliced.
It was a hit."
- Here's the thing, if you're talking about
making bagel chips, that makes total sense.
I get that because you need them thin
enough and it doesn't matter if there's a hole or whatever.
- Can it be that great? I don't know.
There's a certain way to eat bagels,
so why would you slice it up?
- Sliced bagels, that makes more sense,
'cause a whole bagel, it's a lot of--
especially trying to cut the bagel.
I always cut one side thinner than the other.
- I'm a rebel. I bite my string cheese
and a lot of people look at me crazy for that,
so I feel like I'm not mad at it.
- I don't know how I feel about it,
but you know what? I'm an open soul.
I'm ready to try some bread sliced bagels.
- What is this? - (FBE) Cream cheese
for dipping. - Don't I need
to run it through a grater? Let me squeeze it out.
That was a terrible decision on my part.
- I need a knife or-- oh, oh.
Oh, I get it now.
- I'll tell you what, man. I like this.
I like this. Yeah, so much less effort.
- This is good. I didn't have breakfast today.
See, isn't this a lot easier and more convenient?
Bottoms up. Okay.
That is actually good.
- You may have converted me because if the point
of this style of slicing is to make it into
a dippable chip, that makes sense to me.
- I think this would be great if you're having a party
and you only have so many bagels
and you want it to be easier for people to share
or have bite sized pieces.
- This just kinda challenges our conventions
of what food should be. No, you're not supposed
to cut up a bagel like this, but someone's gotta
think outside the box and say, "Hey,
let's give this a try. See how it works."
And hey, it works.
- (FBE) So, out of all the things that you tried today,
which one do you think you would actually use?
- The bagel slicing. I know it's controversial.
Don't knock it 'til you try it.
- I use a lot of lemon juice in my cooking,
so I think I would use the lemon hack again.
- The bagel slicing, absolutely. That's just convenience right there.
- I would actually be tempted to eat my bagels
the St. Louis style. I think eating them as a bagel chip
or as a dip makes a lot of sense.
- My favorite thing we did was the lemon.
I just thought that was really cool.
That's something I might use in real life,
but I think these today, these kinda blew my mind
a little bit, not gonna lie. I think this are tips
I'm gonna show people in real life and be like,
"Yo guys, hold on a second. Who got a toothpick?"
- Thanks for watching me eat foods in a new way
on the React Channel.
- Make sure that you subscribe to the channel for new episodes
every single week.
- If you like this episode, hit the Like button.
- Do you know any cool food hacks?
Let us know in the comments.
- Bye.
- Hey guys, Caprice here, your React Channel producer.
Make sure you check out our past episodes.
They're linked in the description below.
Bye.