(uplifting music) (brick thumping)
- This is an absolute unit of cheese we've got going on.
It's 15 cups of Parmesan.
A lot of onions to get through, a lot of tears to cry.
Woo!
Take a breather,
not really sure why I'm doing this
but it helps.
Hi, my name's Alvin,
I am a Tasty producer and I love making
giant food for other people.
For the past two years I've been playing video games
from a couple of friends from work
and this one guy, Jake, he is always eating.
Before we play, while we play, after we play, all the time.
So I thought I'd be kind of fun
to make him something giant for him to snack on
because this guy eats a lot.
Let's go meet Jake and see what he wants to eat today.
What's up, dude?
- Hey, nice to see you, man.
- How's it going?
- Thanks for having me here.
- Yeah, of course.
What have you been up to?
- Uh, you know, just the same old working, working hard.
- Yeah, so I've told people that we play games online a lot.
- Yes.
- And also that you are always eating.
- I just always like to have food with me.
- Is that why you're always better than me?
(laughing)
You're always eating, I think there's a corelation there.
- [Jake] Oh yeah.
- I also do want to make you a giant food.
So is there anything in particular
that you think will be fun to just snack on?
- I mean I love fried foods.
- [Alvin] Okay.
- My main finger food is mozzarella sticks.
- Oh, okay.
How about I one up you, what if I made you both
mozzarella sticks but onions rings.
- [Jake] Dude!
- [Alvin] I feel like they go together.
- Onion rings actually were my gateway into onions.
- (laughing) Wait, what?
- 'Cause I didn't like onions before
and then onion rings, I was like, these aren't bad,
I can get into it.
- Gotta go makes these giant mozzarella sticks
and giant onion rings and hopefully
then I can beat you as well
'cause maybe you'll be too preoccupied--
- Yeah, that's a two hander.
- With eating.
You can feel free to hang out here,
I'm gonna get to it and see if I can make that happen.
- All right, sounds good, man.
- Okay, thanks dude, appreciate it.
- All right, cool, yeah, yeah. good luck.
- Yeah.
(upbeat music)
Okay, so, today we're gonna be making giant onion rings.
You also might of seen them on some other YouTube channels
so it's not exactly the newest concept
but we're gonna try to make our own version.
So, my technique is basically
instead of making one giant onion ring,
is to shape onions into a ring instead
and not have to deal with finding a ring that's this big.
So, I'm just gonna kind of throw a couple of these in here,
this is a lot of onions.
Oh, I can smell it already.
Oo, oh yeah, we're gonna need some tissues up in here.
I'm going to actually sprinkle some salt in it
because I want to draw out as much water as I can
'cause I don't want the onion ring to be really wet.
That's delicious.
As you can see, we have a bit of an onion puree going on,
we're actually just gonna dump it
into a bowl with cheesecloth
and we're gonna do this a couple more times.
(processor humming)
All right, that's looking pretty good.
All right, round two's done,
this is the onion puree mixture that we have,
I don't think I can put the rest of this in there yet.
So I'm actually just gonna take this out
and squeeze it to get all the juice,
oh geez, this is really, it's getting it everywhere.
All right Alvin, you can do this blindfolded.
Spilling like a overfilled diaper right now.
Yeah, so a lot of tears right now,
I think the last time I cried this much
I watched the Avengers and Game of Thrones
in the same night.
That was pretty intense.
Oh my God, okay, actually, I think this is making me cry
a little more. (chuckling)
All right, I'm wanna say that's good for round number one.
Woo!
Take a breather.
(hard exhaling)
I'm fanning my own eyes.
I'm wanna power through it, you know,
no one ever said this was gonna be easy.
You know, sometimes what doesn't kill you
makes you stronger, fingers crossed
this doesn't take me out but we'll see.
It's actually getting kind of intense,
I'm gonna go grab a fan,
then try to wash my hands
and see if I can get rid of this.
(deep exhaling) Okay, that's nice,
we're gonna keep going
and thank you, appreciate it, you're a real fan.
Oh, that's so much better now,
I should of did that from the beginning.
(processor humming)
Woo, can't get over the amount of liquid coming out though,
that's just wild.
So, let's see what we got.
Ah yes, a nice ball of squeezed out onions.
Woo, okay, had to take a little nap in the back,
eyes were killing me, our fan is still on
but we're gonna add some binders in here
to make this into a ring.
So I have some cornstarch and I have some egg whites.
I'm just gonna keep mixing until all the moisture absorbs.
Start with this much,
they're actually really nice and soft to play with.
Gotta make a hole in the middle, there we go.
Get it into a ring kind of shape.
Hopefully it holds together in the freezer.
Shaping it, it's coming together.
I think that's a pretty lookin' onion ring we got going on.
Okay, I'm gonna make one more.
I have high hopes for this one.
Strategy is to get his into a nice circle
and then make the hole in the middle.
Gotta be good with the fingers here
'cause you gotta shape it into a nice hole,
like a donut.
I say that these are two, pretty nice looking onion rings,
we got some more of this onion batter.
I'm wanna take these into the freezer
and then we're gonna get some stuff ready
and probably go work on some mozzarella sticks.
So, here we go.
Onion rings are in the freezer,
in the mean time we're gonna make giant mozzarella sticks.
We got six pound blocks.
(straining grunts)
Oh my God, this is so hard.
Just gonna bisect this entire log we got here.
Okay. (laughing)
Look at that.
All right, next cut.
Face down, oh, there you go.
Who knew it was so hard to cut the cheese.
That's some big sticks we got,
I'm just gonna cut these all up first.
There we go, okay.
We got four blocks, gotta turn these into some sticks.
We could, you know, just batter it and fry this one.
I honestly don't think that's big enough.
So, I'm gonna try to get these two
to go back to back.
I think this might be easier if I break this in half.
All right, come on, there you go, okay.
Then we gotta get another one to cross over.
These are skewered together,
we're gonna go put them in the freezer to set up
and, you know, I'm gonna hang out in the back,
probably gonna eat half of this,
turn of the rest of this into more mozzarella sticks.
So, I'll be back.
We have to make the breading,
that's like a landslide over here.
They call this the big summit of panko
as well as an avalanche and a rainstorm
of grated Parmesan cheese.
But this mozzarella stick,
it's gonna taste pretty damn good, I'll tell you that.
And, you know, just some salt,
cause you we gotta still season your stuff
and then dry parsley flakes for color
and for a little bit of flavor.
So just gonna get in here, whisk all this together.
Woo, that turned into a landscape.
I want to say at least probably 10 loaves of bread
were used to make these bread crumbs.
Pretty much there, now we gotta whisk all our 32 eggs.
Pop the yolks first.
(metal clanking)
Look at this beautiful color we got going on.
All right, so, I'm gonna go grab those mozzarella sticks
and we're gonna probably make a huge mess
trying to bread them
but we're gonna do it for Jake,
let's go make it happen.
Okay, well, we have four skewered together
giant mozzarella sticks.
I think it's time to bread them.
This is 100% going to get very messy
so put on some gloves.
Here we go, go in here.
So we want to coat them in the egg.
All righty, then just gonna throw these on here
and do that.
Well, this is the biggest thing
I think I've ever breaded here at Tasty.
Then back in the eggs to get coated.
Flip it around, back in the bread crumbs.
Oh, here we go.
Okay, it's getting a little coat, I'm into it.
Okay, so this guy's pretty much ready.
That was one. (chuckling)
We're gonna do a couple more.
All right, here we go number two.
Woo, this is pretty nerve wracking guys.
Yeah, these are four giant mozzarella sticks,
we got some extra breading, I might go make some more
'cause, you know, I think it's always fun
to have more cheese.
I'm gonna take these to the freezer,
see you guys later, okay.
Oh my God, this is so heavy.
(grunting in pain)
Oh God, this is like pancakes.
Cool, onion ring batter.
So, got a big bowl of flour here,
then we're just gonna add in our seasoning.
So got some cool seasoning salt,
and regular salt, some pepper and whisking it together.
Get a nice color in there.
All right, that's in
and then we're gonna go with some oil,
lot of eggs, bloop, bloop, bloop, bloop, bloop.
And then just a lot of milk, cool,
I like living life on the edge.
Bring it around town,
the momentum from the hips helps the batter not drip.
I'm gonna take this to the back,
I'm gonna get some help because I'm pretty much exhausted
and I'm gonna go to bed, goodnight guys.
As you can see, this is a very large pot
with a lot of hot oil.
Please do not try this at home (warning siren)
I'm very excited to see how this all turns out
and let's get to it.
Okay, let's go over here, one on.
This is the mozzarella stick, we're going in folks.
Slow.
(oil sizzling)
Woo, there it goes!
We are frying at around 390, 400 degrees.
This is gonna fry for about, I want to say,
two to three minutes, it doesn't take a long time.
So we'll give it a look-see.
Oo, that's lookin' real good.
That fired really quick, all right,
well we might be able to take this guy out.
All right, let's get in here with one of these,
we got this guy, all right.
This is our mozzarella stick,
it's pretty darn golden brown
and we're coming out.
Woo, that's a mozzarella stick.
Okay, we made two more mozzarella sticks
so now we have four
and now we're gonna move onto onion rings.
So this is gonna go into the cornstarch,
kind of absorb any excess moister from the onions.
I'm gonna ask for some help,
Ryan, can you give me a hand here?
- [Ryan] No Worries.
- This is Ryan, he's on our culinary team,
he's amazing and he is the reason why
this video is going to work.
You want to hold the bowl right next to the oil,
this will be a two man effort.
- That's impressive.
- Go in,
oo, that's kinda cool.
Okay, thanks for holding, Ryan.
- Mm-hmm.
- So, let's see if we can get this under here,
we gotta drip off any of the excess we got in the back.
Here goes nothing, guys.
Woo, all right.
Well, that's what you can do with the power of teamwork.
Thank you Ryan.
This is at around 350 or so, 370 ish
because the onions inside are raw
so we need to cook them through, just like an onion ring,
so this is gonna fry, I want to say 10, 15 minutes
until it's golden brown and crispy
and we're gonna check back on it.
Okay, it's been 15 minutes, the color's really nice,
I think that looks like an onion ring.
Coming out.
All right, we got probably two more to go
'cause you can't have a complete set
without four rings and four sticks.
So I got a lot more batter to go through,
see you guys in a bit.
(blowing raspberries)
We did it, fried a lot of stuff.
We got four onion rings, we got four mozzarella sticks,
but it think it's time to really assemble these
Just like Captain America says,
we got some really cool containers for the onion rings,
this guy goes first.
I want it right, hanging out.
This guy come in over here,
then we're gonna get my boy onion ring number three.
Then final guy, those are the four onion rings.
Let's go plate the mozzarella sticks.
(swooshing)
Woo!
All right, that's one.
All right, two.
Three.
All right, this one goes in the back.
To finish it off, to make it look really delicious,
you know, why not, here's some make it rain Parmesan on top
and then gonna make it rain parsley, too.
Yeah, (chuckling) this is pretty awesome guys.
Mozzarella sticks are finished,
they are plated.
There we have it, we have giant mozzarella sticks,
giant onion rings, regular marinara sauce,
just a lot of it.
I think Jake's super hungry, say no more,
let's go eat.
(upbeat samba music)
Hey Jake?
- What's up, dude?
- [Alvin] Oh, you ready for your food?
- Yeah man, let's see it.
- [Alvin] All right, all right, close your eyes though.
- All right.
- [Alvin] I'm gonna bring them in one by one.
- Honestly my mouth is already salivating a bit.
- Food is in front of you.
- [Jake] Okay.
- I hope you're hungry.
I think you might be very happy with the results
so on the count of three,
I want you to open your eyes, all right?
(laughing)
All right, one, two, three.
Open your eyes, dude.
- Holy (bleep)!
Oh my God!
That is huge!
- Yeah, pretty good, right?
Is this enough for you to eat on
while we play games?
- I think so.
(laughing)
I'll crush at least a few of these.
- I hope so, you seem to be eating a lot, dude.
- Oh yes.
- Yeah, we have some giant mozzarella sticks,
got some giant onion rings,
and we have some homemade marinara sauce.
- Oh boy, this looks...
Homemade, oh my--
- [Alvin] Gotta do it.
- You really treat me right man.
- [Alvin] Gotta do it for you, man.
- Wow! - Yeah.
You know the best part about a mozzarella stick
is, you know, when you pull it
and you get that cheese pull.
- The cheese pull.
- So if you want, one, two, three,
give it a nice pull, slowly.
- Oh. - Oo.
- Whoa! - Oo.
- This is some good mozzarella.
- This is some, oh.
- Oh my God, it keeps going.
- [Alvin] It keeps going, oh.
- Oh, whoa, oh it, okay, look at this.
Oh my God, yes.
- Man, this is crazy.
(laughing)
- Oh, here we go.
- All right.
- Oh, I gotta dip first, can I dip?
- [Alvin] Yeah, of course you can dip.
- All right.
- [Alvin] I dip, you dip, we all dip.
- [Jake] Dude, right, right.
- [Alvin] I don't know what that song goes
but that's what it is.
- All right.
- All right, cheers dude.
- Cheers man.
- Have a good one.
- Mm.
- Hmm.
- Wow.
- How is it?
- Dude, this is unreal, this tastes so good.
- It's good, right?
- This is like a mozzarella stick sandwich,
this is the best thing ever.
(laughing)
This is an innovative dish.
Do you want to try one of these onion rings, too?
- [Alvin] I'll try an onion ring.
- All right.
- There you go, yeah.
- Oo, oh, whoa, all right.
- Oh yeah, there you go.
- Look at that, oh hey, what's up.
(laughing)
How's it going, how you doing?
I'm just gonna do a little dip.
(laughing)
Mm,
a little hot.
(laughing)
- Sorry, we just made it.
Good?
- Yeah. - Yeah?
- That's some good onion in there.
- How do you feel, you feel good?
- This is heaven, dude, oh my God.
- Right, well, I'm happy I could make this for you.
I know you guys might be playing some games later,
you know, if you want to bring this to the guys,
it's a lot of food.
- Oh hell yeah!
- Well, I'll help you bring this over, all right.
- Let's do it, man, yeah, yeah, yeah, let's do it.
- Woo!
- Yeah, all right.
(upbeat music)
- It's been a tough day today,
you know, we cried a lot,
I sweated a lot but I would say
it's pretty successful.
Jake was happy, I was very impressed with just how far
the mozzarella pull got.
I think that was probably
one of my favorite giant foods so far.
And, you know, this is the second to last episode
of this season of Making it Big.
If you guys want to take a guess at something cool
that I have prepared for you guys next week,
feel free, leave it in the comments,
send me a message, it's gonna be kind of crazy
and I think you'll know the person
that I'm making it for.
But until next time, peace.
(camera shutter clicking)