Nick Turani Causes CHAOS in the Kitchen on Valentine's Day | What's For Lunch - video Dailymotion

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Donny Enriquez | Barstool Chicago

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00:00 Oh, yo, Nick what's for lunch Donnie Donnie Donnie? I want a chocolate souffle

00:06 Guys welcome back to what's for lunch Nick third appearance on what's for lunch? Yeah, that's right. That's right

00:18 It's a huge honor. We're just talking over each other. We've zero fucking chemistry. It's alright

00:22 Yeah, start somewhere. Start over then third time

00:25 Recurring guest feels really good man, and damn am I hungry. Oh, happy Valentine's Day - this is why you're here. It's about yo

00:32 Miss me with that. Yeah. Well, I love you. Nothing's more romantic than cooking. That's true

00:37 We learned that last time but my grandma was she told me I know more time of kissing guys

00:41 She really she got mad at you. She's not happy. She's a little fashion. Oh my god. Sorry grandma

00:45 All right. So Nick today we're making souffle. It is Valentine's Day

00:48 It's not as hard as it seemed people get a little scared when they hear souffle

00:51 It's because of the accent on that last days. Yeah, the two eithers chocolate. There's butter. What's not to like?

00:56 So we're gonna start out by we have to separate some eggs separate some eggs. Yeah, so I need the yolks and the whites

01:01 Okay

01:02 Yes, you are. Okay. Yes. I'm gonna show you the easiest way. Have you seen this one?

01:06 You go like that like a mad scientist. You can do it right through your hand. Mmm, the whites fall out the yolks go in there

01:12 Okay, okay

01:14 Yeah, easy easy easy

01:15 Yolks in the white and there's less whites in the yolk, but the no yolk in the white is important. Yeah, okay

01:21 Oh, fuck the one thing. Okay

01:24 That's good, that's no dude, I'm not listen you want to do I'm a grown-ass man I can do this

01:31 We each do one. We'll get this over with. All right

01:33 fuck

01:36 All right, well here watch out you're in my way dude

01:40 Oh

01:46 You haven't seen this technique no, I actually haven't what do you call this? It's uh unnamed actually nice here

01:51 Why don't you pour that in my hand just pour it in my hand?

01:53 What do you mean porting more drop a whole yolk in my buddy?

01:55 Look at this strain

01:58 There you go. Okay, that was perfect. This is not supposed to be a frustrating thing to make so souffle isn't well

02:03 It's supposed to be valid. Yeah, everybody's making a play all the time

02:06 It's like a PB&J if your girlfriend or whoever you're cooking for just heard you yell like that while you're she's probably she's probably no

02:13 She would think the passion is sexy. All right, we made a bit of a mess. I'm gonna get a towel

02:18 Yeah, we did. What does souffle mean souffle means like with the wind souffle is like blow so I guess blown up

02:24 It means blow it means so like blow on what are you doing? What are you trying to?

02:28 Together until there's a pace you want to do that? Yep, I do

02:34 Is it supposed to be like a paste? Yeah. Yeah. Sorry. That's scary. No this I'm going with whole milk and sugar

02:41 Oh last episode when I asked the gayest thing you've ever done. You said kiss a dude

02:45 Yeah, somebody DM me a picture of you

02:48 It's you and a speedo you're touching like a bulge to another guy and it was on somebody else's Instagram

02:59 I don't remember. Yeah, and that takes the cake is gay. Yeah, man. I'll show it to you. I got a DM saying Donnie's a liar

03:05 No, that's not me. No, it definitely was no, there's no way buddy

03:10 It was so if I'm acting a bit standoffish. Yeah, I'm afraid you're gonna try and fuck me, dude

03:14 Yeah, you heard that right Donnie's grandma wait till she sees this picture a little old-fashioned. Wait till she sees this

03:20 So now we're gonna put that into that the hot milk, all right, so see how this is sticking it up now

03:26 Oh, yeah

03:27 Good now this all goes kind of quick chocolate goes in

03:29 Yes, throw it around all right, look at that now we're melted chocolate melted that happened really fast now what's the issue

03:38 Why do we have to go speed?

03:40 Okay, so we butter it this is called shimmy's eggs the technique where you put butter in it and then you put a sugar

03:49 Okay, and you roll the sugar around coating the bowl. Cool. Yeah, so it's like spraying a ham kinda

03:55 Exactly. Am I allowed to lick this? Yeah, you can lick that shirt. They're raw egg in it

04:00 Yeah, but that's the least of your concern. What's the most of my concern the flour? Really? Are you gluten-free?

04:06 Wait, there's flour in this. What did you think you mix the butter with I didn't pay attention. Yes. There's a little flour

04:10 Oh, I'm gonna get sick

04:11 Next thing we're gonna do is we're gonna get those egg whites sugar and we are gonna whip them into a bowl

04:17 Until they are frothy. You'll see keep going. It takes time. Gotta go harder than that harder than that

04:21 Getting gelatinous is it? Yeah, it's looking like a ghost ectoplasm, you know ghost ectoplasm

04:29 Oh, it's like the remnants of ghosts

04:32 If you like to vaporize a ghost where would I know this just like science that's what good pussy sounds like

04:37 You hear this you have thin walls and hear this on the other side

04:41 Probably next to me. I'll just get started

04:45 That's frothy as hell dude getting there it's getting there

04:50 You need a little more because this is the key with the souffle

04:52 This is where it gives you all the soup all the air. Okay, I'm gonna get white

04:55 You want me to finish it off finish it off subterranean. Keep it underground

04:58 Pretty stiff. Let's check it

05:02 Was that a chemical reaction we witnessed I don't think so. I don't think we didn't combine any chemicals. Well, we

05:07 All right. You know what? I'll just be fucking quiet. All right

05:10 So now I'll take this the chocolate mixture and we just want to lightly fold that into this

05:14 Look at that. We're gonna take this and lightly fold it in. So you really oh, you're like whipping it over

05:21 You have a special special someone on Valentine's Day. I don't not that guy from the picture. Not that guy

05:26 I don't I don't recall that guy. No, so that's the consistency

05:31 We want these are gonna go for like 17 minutes

05:33 And if you have an edge you want to just knock the edge down

05:36 We don't really have an edge

05:37 You don't want to hit it down because all the air still in there now we bake this look at

05:40 That if we do it, right like an inch above the glass, it's gonna comes to life. Really? Yes, it'll rise. Yeah

05:46 Yeah, holy shit, and it's gonna be like super light

05:49 Is it a pastry super light and it'll be molten chocolate like lava cake on the inside next and I'll come and look at it

05:54 No way it is up there. Yeah, it is way up there. Hey, can you come down and try this souffle I made?

06:00 Okay, cool

06:02 See bud. No, Brandon's tubby ass. We get Brandon's badass in here, too. Hey you gross piece of shit souffle is ready

06:09 You want to try something? He's gonna walk real zesty. He's gonna walk

06:11 Since he's gluten-free. Can you Brandon Walker? You're gonna try it. Thanks for coming on Kyle. Welcome. Oh

06:19 It's like a project, uh-huh

06:24 Look at that. We got who made it

06:27 No, look at the plating Donny, I'm gonna just take it

06:30 Fabulous

06:44 It's a lap dance on my tastebuds

06:49 My girl in sequined jean I

06:55 Don't know what that even means but guys that was a Valentine's Day special. Thanks for being here Nick great souffle

Nick Turani Causes CHAOS in the Kitchen on Valentine's Day | What's For Lunch

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