we’ve done with my girlfriend my mom emma chamberlain and now one of the most requested my director [Music] stop stop everybody stop you might have already been able to tell by the title you already know basically we hit five million subscribers five i can’t even count that much i mean i can do a five on my hand at max you get one of these at one million subscribers and we have well we would have five of these now we’re so thankful and grateful for every single one of you it really means the world to us we put a lot of work into this there’s been a whole storyline getting to this point the storyline goes way way back and by way back i mean really actually not that long ago it’s kind of shocking how fast all this has happened and it wouldn’t have happened without all of you the thank you goes to you but the thank you also goes to the team behind this whole process like i said there’s so much work that goes into it we started out with just me and i was doing everything by myself and then vikram came on and he solved a lot of issues now there’s a whole team that makes this what it is today we’ve always seen youtube as like a branch of a much larger thing we want to do we have a lot of goals it’s a privilege to be able to put in so much work and have people enjoy it just means the world to us so to celebrate this incredible achievement we have something very special for you first off we’re going to be doing a discord stage this sunday the third at 10 a.m cst i’ll see you there but not only that while we’re on that stage i’m going to be answering any questions you have i want to talk to as many of you as possible i’ll be on there as long as i can and we’re going to give away signed copies of the book’s going to be a beautiful time but back to what we were saying speaking of team since that’s what makes this go all the way around we’re gonna be doing a cooking challenge with me and vikram the director okay i actually have to go i have to go now so as we all know this is a cooking challenge of some sort basically the goal is that we’re gonna be cooking it’s a challenge but you won’t be able to see what i’m doing you already know what this is there’s no reason to like be like oh look we’re going to surprise you when you first started working here forgive me if i’m wrong but you didn’t cook my culinary expertise was warming up food in a microwave and taking frozen patties and putting in the oven now i can do more than that so we’ll see how much i can actually do today we are making what could it be what do you think it is vikram i’m thinking a burrito or like a taco but i have no idea it is a taco but not just any taco it’s going to be a breakfast taco i’m going easy on you or am i we all know i’ve never gone easy on you in your life that is true i also like how they made this shorter than usual are you guys with vikram like leave this i’m not that short tell us some strengths some weaknesses what’s gonna happen well i’ve never made a breakfast taco before i’ve gotten good at making asian food and like rice dish and stuff like that but yeah i’ve just never done a taco so we’ll see how that goes my weakest point knife skills looking at what i’m looking at it’s gonna be a lot of nice skills yeah cause i’ve never gone hard on anybody for evenness of cuts i think that it’s gonna go well i feel like most the people that have done this have outdone what they thought they were gonna do so with all that said let’s make this shall we so we have a big bowl put that on a scale victim’s moving so fast already i didn’t know where my scale went i’m not rushing we’re gonna use 300 grams of all-purpose flour that’s in zero it out again four grams of fine sea salt and then you’re gonna add two grams of baking powder kind of can be deceptive in the weight of all that that is two grams grab your whisk i’m so much further behind than i thought it was just started just the scale thing got me messed up oh my gosh i always look at people doing this and i’m like how can they not keep up this is so easy and now i’m doing it i’m like i’m gonna put three quarters of a cup of water also known as 180 milliliters and then you’re going to add a quarter cup of oil hold on flour my oil isn’t open okay so that’s done that goes into the system oh hold on okay there we go giving it a nice encouraging mix if it’s too sticky just add a little bit of flour back to it and i’m just gonna start kneading this is great you know i really need you to rely on your bread making skills oh gosh my mine is not sticky yours is not sticky three quarters of a cup of water one fourth oil yes why is mine not sticky bro i don’t know i didn’t make the dough maybe i mismeasured the flour are we both gonna make mistakes today this looks terrible get a look at the dough vic remember the slap and fold i do i wish i could slap and fold my dough it’s so stiff i’m having fun as soon as something someone’s like i’m having fun it’s fine man usually i don’t even get this far i just throw it in the stand mixer i’m putting all my power into this yeah like look how minimal effort i’m like almost not even trying to shape it into a nice little ball you know it looks bad no it looks great bro thanks kendrick my dough is done it’s looking nice and smooth in the dough container bake is your workstation clear uh it could be this is not good it just doesn’t look like yours when did you see mine well every video i edit vikram has seen every single recipe we have ever made on this channel and multiple techniques i just like skip past the dough part i’m like ah i’ll be fine yeah that bit me in the butt today we got two potatoes oh so just give your potatoes a nice clean wipe both sides nice and even so take your potato cut that in half and then you’re going to take that half lengthwise and then you’re going to cut it into sort of like plank shapes like long planks like long planks the only kind of plank you can imagine i don’t really know what other planks there are in this moment you know okay and then you’re then going to cut those planks into half inch cubes boom boom boom boom boom i can’t really say that’s a cube it should be a cube how even are they vic ah not very but it’s okay i’m almost done with the second one oh my other potato mine are more rectangle i mean that’s fine it’s not gonna hurt the final product it’s just gonna look really ugly i’ve missed one direction probably oh my god you watch one direction too me too put it in the pot you wanna just hand it to me i’ll cover it with water for you oh i’m so nice i i’m improvising a bit here wow don’t look at them that’s something vikram do you know what a half inch looks like so take your tomato cut the top off the bottom off cut it in half remove that core by sort of cutting all the way around it all right oh juicy flip it over and just dice that go on for like about a half inch quarter inch it’s okay if it’s not perfect so much on my table diced tomato into the bowl all this stuff is scrap you can hold on to it and put it in your butt if you want hold on buddy i have the end goal in mind i know what i need to do the speed is what’s messing me up i have never cut a tomato before as i’m sure everyone can tell as long as it tastes good right can i get a sheenua thanks vic i couldn’t see your hand are you done with your tomato ah you could say that yeah take your chili carefully remove the seeds all right you’re then going to slice it very very very thinly as thin as you possibly can how’d you get the seeds out so fast i just did i feel like in general you know when i’m slicing a chili not really looking at it but i know it’s thin i wasn’t looking for a damn second so that’s going to go into your uh tomat i can’t do it that thin as josh does but i’d say that’s pretty thin he’s also using my knife that’s probably sharpened yeah it’s got to flex a little bit oh my god an industry professional that’s been doing something his entire life relaxing on somebody who’s only been doing it for a year that’s fair with my i’m going to dump my potatoes out vic yours are probably done so i’ll strain them for you so we’ll just chill these in there where where are you right now vic you got your tomatoes get your chili yeah it’s in the bowl i think this is as good as i could have done without being scared to cut my finger good stuff yeah i believe you so take your cut it in half peel that first outer layer how comfy do you feel about this i feel good enough are we dicing this yes but it’s going to be a fine dice i have more faith in this than i do in the tomato i’m just going to slice across the grain and we have our sliced onion that’s going to go directly into my bowl boom down below or somewhere you get a lime whoa i’m still on the onion and then into your bowl you’re gonna zest that beautiful lime maybe like half how are we doing are you okay this is the finest ice i’ve actually ever done the best for not last this is only the beginning get two cheeks out of the lime squeeze the cheeks in there vikram you’ve seen me make cheek so many times i swear to god if you don’t know this i can do this season a taste of salt and then just give it a little stir you know combine those ingredients make it into one a nice little fresh salad garden if you will no laughing vikram this is a contest this is very serious it’s not quite a salsa it’s more like a tomato salad okay good because i was like this does not look like a salsa if you don’t look at the close details of this bowl i didn’t do a bad job there was like if you ignore absolutely everything that’s in this bowl you would notice that it’s good it sounds like you’re having a full-blown workout over there right now oh i am i definitely lost like three pounds five slices of bacon on your board cut that in half and then cut those halves into little lardons that are about half inch are you are you slicing kind of yeah let me hear you say whale oh my god it’s so depressing way over there’s like oreo because i have no idea what half inches your feet are moving so fast normally when i cook i’m at home and i’m like all right i’m just gonna like relax and do this and then now it’s like gaga gaga like a baby that’s how i feel i feel incompetent cool bacon’s on the stove right here we’re just gonna cook that until it’s crisp we’re gonna get chives as thin as you can go so cut that bunch so i’m going down i’m slicing it then now done here’s my choice what do you guys think i know they’re not your chives but they’re even how’s your bacon looking oh looking good getting brown oh the spoon fell in the yeah i wiped this looking native face looking absolutely lovely i probably need 45 seconds alexa set a timer for 45 seconds how’s the bacon look i’ll uh i’ll roll with it kendrick’s yawning right now do you not cook your eggs i do well we’re not doing that yet oh here’s a cast-iron pan ah it’s heavy you sounded like shakira that’s all i want to be then pour that onto a cutting board and just give that a nice sort of rough chop i’m just about there back into your bowl boom there’s a chive in there but that’s okay lightly flour our work surface ah flour your dough pull them all out of there oh man this is what we have to work with should be nice and loose and stretchy is it yeah it’s it’s it’s stretchy so first divide it in half cut into balls that are about an inch use your dough cut uh still cutting but cool so take all those pieces and then roll them into balls do you have balls yet i have lumps take a ball flower a part of your work surface place the ball on that work surface flower the ball love the ball pat the ball and then you’re just gonna start rolling that guy out i think i sweat this much in a long time see we’re just chilling right now it’s okay all right i’m trying to like comfort him at this point i’m like worried for vikram yeah i’m worried for myself and now it is going in my uh my pan it would help if i turn this on boom finish tortilla look at that this is what i expected so how would you probably your grandma would be fraud hell yeah he’s lying are you whimpering hear what you want this pan is not even on the burner i think it’s just your vigorous movement is shaking it off that is actually the answer bam that’s as good as it can get this was a success right here oh it’s okay there wasn’t much this reminds me of like my first day working for a restaurant it’s horrible you’re gonna have the right mindset you know we’re just hanging out you know kendrick’s back hurts that’s we’ll work on that i’m going to massage them later my workstation is clean and i have an avocado in front of me about to cut it right now cut your avocado in half then twist and it should boom just like that should have an exposed little uh seed right there looking lovely how do you get this out right josh take your knife and just gently tap with the blade stick twist and boom there you go comes right out take the seat out i’ve been trying to find ways to like use the avocado seed just stop or run your spoon around that avo and it should come right out just slice that keep them even something like that now hit it with some flaky salt like that little piece of lime and that is your avo got our components almost done now it’s eggy waggy time so i’ve got my butt crack all of your eggs into that bowl got a little bit of shell in there no biggie are you calm i’m calm whisk it all together no shells so eggs in this bowl is so small and then just immediately start stirring those eggs constantly stirring stir stir stir stir stir it in we’re not quite doing a soft scramble we’re not quite doing what i would call an american scramble to be something sort of in between yeah i don’t even need to look at you you sound confused now i think this is the best part okay it’s going well i don’t know when to stop but it looks like it should i feel like you’re doing pretty good can we get a rating on how you think you’re doing so far out of ten i feel like a four the dough is what is what’s got me my eggs are done i’m gonna hit them with salt to taste and just a touch pepper that’s done yet did a bit too much salt but it’s okay oh no i didn’t i just have salt on my fingers and i just like licks my fingers so one last component we’re just going to add a nice little sort of three quarter tablespoon of creme fraiche and the finished egg lovely cooked through a little jiggly look at that see that jiggling galore let’s get a tortilla close-up real quick here’s my tortilla they always look a little different when they sit for a bit it’s not great but i’m proud of it well that’s all you need just some pride pride and pinion not sponsored one day make sure the tortilla is hot okay my hand’s in there yeah mine is too i feel everything but my tortilla heating up all right there’s so much to edit this is fun tortillas down and then you’re going to add your egg first in a nice little line i want it to look real nice and pretty are you gonna make it look pretty for the people where to go and you better make it look so pretty i will try now the egg is done nice little line of bacon on your lovely breakfast taco we forgot about the potatoes ah that’s okay it doesn’t really matter we’re gonna fry them and add them to this vikram’s struggling enough as it is so we’ll just leave it little sprinkle of chive we’re going to add our tomate and then that’s just going to kind of go in a diagonal there’s my spoon oh it’s in the egg well avocado is going on i don’t know what this is supposed to look like microplane just a little bit of cheese right on top and then you’re going to add your cilantro did you want to include a piece of lime thank you so much vikram is your taco done yes now we’re gonna clear this all off and then i was lost my entire taco like okay continue sorry we’re gonna clear all this off and then we’re gonna present our final taco so vikram cover your taco up now i’ve only seen a little bit i already looked like a tragedy just i was nervous okay it happens you know my side’s not super clean either just not like that it’s not like this why are you already laughing we haven’t been so bad hey yeah i had smaller tortillas i just didn’t use it i thought we were going to go bigger that’s a funny taco i won’t be hungry later that doesn’t look bad at all actually judging by your work station i was expecting it to be somewhat similar it’s not it’s not if i went to a taco shop and i got that i wouldn’t be mad vic you know the uh the drill this doesn’t feel food safe to eat but i’m gonna do it anyway it really holds its shape though i thought you said they were even yeah well the other ones are i guess not that yours is more saturated than mine how is yours so desaturated i don’t know i don’t have an answer for that it doesn’t look too bad actually can already tell you the eggs are overcooked that’s okay you ready vic you look scared okay it takes a second to chew the tortilla okay not a bad taco first stop not bad the tortilla bad yeah respectfully i i mean i was i knew that from the get-go but it would be bad but you know what’s funny though it’s not like any worse than like a mission tortilla that’s not that bad like i don’t like them personally flavor-wise all the flavors that i want are there spice levels right i can taste the cilantro i can taste the entire salsa the avocado is nice you don’t like tomato and yet those are the best cut item in here everything else looks like you literally just took the knife and you’re like i felt the worst about the tomatoes it’s even no it’s actually really good it’s evenly cut the onion on the other hand is the most unevenly cut i mean i’ve ever seen in my entire career but all in all the flavors that i want are there so by no means is this a bad taco the only real adjustment that i would make salt you were worried about there being too much salt i feel like you pulled back i didn’t pull back slightly you got nervous yeah you got to trust yourself vikram please your turn you’re going to taste your own as well after this yeah i know i’m going to be disappointed in eating mine because that was very good mine’s so messed up i don’t know where you ate it you gotta finished it my tortilla is awful your eggs are better i’m fine on the salsa i would not eat my my taco if i paid two dollars for mine i would eat it really honestly this is not me trying to be nice to vikram all right i’m usually not so it’s really just small changes that would make yours just as good as this you just needed more water in your tortilla and it would have been like this one and then adding more salt like literally that’s it very basic components added together that would have required no skill whatsoever it’s just a little bit of an adjustment and you would have had just as good of a taco so i would say big dub on both ends there’s nothing wrong well there’s a lot wrong with that taco but those [Music] ulysses liked my taco even though the tortilla was bigger i enjoyed it damn delicious should be here that was really good i’m gonna kiss him after this so the fact that it’s just two small pieces that you could have done to fix i think you did pretty damn good and vikram gets to watch this all over again i have to edit this now before we go another massive thank you for 5 million subscribers this is a huge deal to us so thank you from the bottom of our hearts gonna do even better let’s go get that extra five meals and more 200 500 billion how many people are in the world but with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

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