Top Ten Best OREO Recipes in 10 minutesHow To Cook That Ann Reardon

Welcome to HowToCookThat, I'm Ann Reardon
and today we are making 10 BEST Oreo recipes! Most of these are quick and easy so you can
make some yourself this weekend or just watch the video and wish you got to come over to
my house and eat them :) At number 1 we have the classic 3 ingredient
oreo truffles. For this you will need Oreos, cream cheese
and chocolate. Rather than boring you with all the quantities
for every recipe I'm just going to list them all for you on the howtocookthat.Net website
for you and I'll link to that below. Put the Oreos and the cream cheese into a
food processor and process on high speed until it begins to form a ball.

Now if you don't have a food processor you
can just use a rolling pin and crush up the Oreos into a powder in a bag. And then pour them into a bowl, add the cream
cheese and mix those together well. Take a tablespoon of that mixture and roll
it into a ball and place it on a tray. By using a tablespoon you will make sure that
each one is exactly the same size.

Once they are made put them in the fridge
to firm up. Now that they are chilled dip each one in
chocolate just by dropping it in, covering it over, and then using a fork to lift it
out. Tap it on the side of the bowl to get rid
of any excess and place it back onto the baking paper on the tray. You can do them all in white chocolate or
do a mixture of white and milk or you could use dark.

And then drizzle them in the contrasting coloured
chocolate just using your fork and letting it run down over the truffles. Or for something different, you could decorate
them by sprinkling on some crushed Oreos. For a more complex Orea truffle with the little
white bit in the middle of each truffle you can see my chocolate truffles video I'll link
to that below. At number 2 we have Oreo Freakshakes.

Take a tall glass and smother around the top
in tempered chocolate just spreading it all the way around. Dip the chocolate into roughly chopped Oreos
so you get them all over the glass and then put that into the freezer for a couple of
minutes. Place a generous amount of ice cream into
a blender and add Oreo Thins and some milk. And blend on high speed until it is smooth.

I'm using Oreo Thins, not normal Oreos here
and that's because there's a higher ratio of filling to the biscuit bit, which means
we are going to get more of that vanilla filling taste in our milkshake. Add some more chocolate to the inside of the
glass and then pour in the thickshake. Pipe the whipped cream around the rim at the
top of the glass then into the centre and up in the middle. Drizzle that with more chocolate, then decorate
with mini Oreos and serve immediately.

At number 3 we have Deep Fried Chocolate Oreos. To make these you'll need one batch of the
donut dough and you need to let that rise once - if you don't know how to make Donut
Dough search for "Reardon and Donuts" and you'll find the video on how to make that. Break off a piece of the dough and flatten
it out, then add an Oreo to the centre. And then wrap the dough around the Oreo squeezing
it together and sealing it in, rolling it slightly to smooth it out.

And you want to place those on a tray and
leave them in a warm place to rise. And you're like me, you may want to add an
extra square of chocolate to each Oreo before you enclose it in dough, so you get a bit
of gooey chocolate in each one. After they have risen place them in hot oil
and let them fry on each side until they are golden brown. Then dip the tops in sugar and place them
on some paper towel.

Serve them while they are still hot so you
get that gooey melted chocolate in the middle. At number 4 we have 3-Ingredient Oreo Fudge. All you need for this one is Oreos, sweetened
condensed milk and white chocolate. Roughly chop your Oreos and then pour the
sweetened condensed milk over the white chocolate.

I love way sweetented condensed milk just
runs down. And then heat that in the microwave until
the chocolate is melted. Stir it together well until you can't see
any more streaks of melted chocolate and then add in your Oreos and stir again, you don't
want to over-mix this because we want big chunks of Oreos in it. Pour that into a lined tray, then spread it
out right into all of those corners.

Add mini Oreos on top or you could use some
chunks of normal Oreos if you don't have minis. Then place that in the fridge to set. Once it is firm use the baking paper to lift
it our of the tin. Then slice it into even squares and place
onto a board or plate to serve.

Next is Super-Easy Ice Cream Sandwiches. All you for this is icecream and 2 packes
of Oreos. Take one pack and smash it using a rolling
pin and then pour that into a bowl and then leave it for a few minutes to soften. Stir it all around to mix the Oreo chunks
and the Oreo crumbs all the way into the vanilla icecream.

And then once it is mixed you could eat it
just like this or tip it into a lined baking tray, spread it out, and put it back in the
freezer for an hour or two to re-harden. Open up the other packet of Oreos and remove
the filling. Then use a cookie cutter to cut cylinders
of ice cream. Place one end on a cookie and then push the
icecream out of the cutter and then add another cookie on top.

And you have an Oreo icecream sandwich. You are going to want to place those in a
freezer of course until you are ready to serve them. Next, we have to make an Oreo Cheesecake... For this you will need cream cheese, sugar,
milk, cream, Oreos, chocolate, gelatin, water, butter and more Oreos for the base.

Melt the margarine or butter in the microwave. Process one lot of your Oreos until you have
fine crumbs - or you could of course bash these with a rolling pin like I showed you
earlier. Then add in the melted butter and stir to
combine. Line the sides and base of a container with
non-stick baking paper and then add the Oreo mixture.

And spread that out to make the base of your
cheesecake. Place that in the fridge while we make our
filling. Add the cold water to the gelatin, stir well
and leave to one side. Place the cream cheese and sugar into the
bowl of an electric mixer and mix together until you have a smooth mixture.

Now add in your milk and whip together until
there are no lumps. Now you want to split that mixture into three
bowls - one, two, three, making the third one slightly bigger. To the bigger bowl add some vanilla and stir
that through. And for our second bowl crush up a packet
of Oreos, just hit them with a rolling pin again, it doesn't matter if there are still
some chunks in there, we can have some big bits and little bits, that's fine.

And then for the last bowl you want to take
a scoop of the cream cheese mixture and stir it well into the melted chocolate, then add
that back into to the bowl and mix it together. Place the cream in a separate bowl and whip
to form soft peaks. Place the gelatin in the microwave to melt
it. Split the whipped cream up evenly between
the three bowls.

Add three tablespoons of gelatin to the vanilla
bowl and fold it altogether. Pour the vanilla layer onto the base and then
put that back in the freezer for about 15 minutes. Add 2 tablespoons of gelatin to the Oreo layer
and mix that together really well so your cream and gelatin are all mixed in. Then pour the Oreo layer over the vanilla
one and return it to the freezer.

Once it is starting to set we are ready for
our chocoalte layer but by now your gelatin will definitely be set - just microwave that
again for 20 seconds to melt it. Add it to the chocolate mixture, folding it
together, mixing it up really well and then pour over the Oreo layer. You want to give it a little shake to smooth
it and then put the whole thing back in the freezer overnight. Freezing it just makes it easy to get it out
of the container.

All you need to do is put it in some hot water
until you feel it loosen from the edges. Then you can pull it out, peel the baking
paper off the bottom and place it on a cake stand or plate. Peel the paper off the outside and then pipe
dollops of cream going around the outside dragging it in towards the centre of the cheesecake,
Once you get all the way around the edge then just start to make another smaller circle
in the same way on top of that cream about half-way in. Then when you get to the middle add some extra
cream piled up in the middle and then place Oreos around the top and some Oreo wafer sticks
piled up in the middle.

Finish that off by sprinkling it with some
crushed Oreo. And then you want to cover that in plastic
wrap and let it defrost in the fridge overnight before serving. For number 7 it's time for me to invent some
new recipes for you - how about a super easy 2 ingredient Oreo mousse. I have a theory that if I chuck a packet of
Oreos in a bowl with a carton of cream, cover in plastic wrap and leave in the fridge overnight
- then by the morning the Oreos should be soft and it should whip up into a thick mousse
without the need for any other ingredients - hopefully.

It's working! It's thickening up beautifully. Place that into serving glasses and decorate
with mini Oreos and a sprinkling of grated chocolate. Yummmy and so EASY to make. At number 8 we have the cutest mini cakes
you've ever seen.

All you need for this is cream, icing sugar,
vanilla and of course Oreos. Add the vanilla and the icing sugar to the
cream and whip that until you get firm peaks. Place an Oreo on some baking paper, add some
cream, another Oreo, more cream - don't worry if it goes over the edge that's fine. Top with another Oreo, more cream and now
spread the cream evenly around the sides and level off the top so that it looks like a
tall cake.

Now I'm going to decorate this one with sprinkles
on the side all the way around and a little icing flower on top in the middle and more
sprinkles. Now if you leave these in a sealed container
in the fridge for a few hours or overnight before serving the Oreos will soften and then
it will be like layers of cake. You will of course probably need to make one
cake per person. Next we have Mint Oreo Plant Pots.

All you need for this is some of my easy 2
ingredient Oreo mousse and a little peppermint essence to taste. Stir it together and spoon into mini plant
pots. I like to use glazed ones so they can be washed
in the dishwasher. And then spoon some crushed Oreos over the
top.

You can spread this around and flatten it
down but then make sure you sprinkle some extra loose bits on top so it looks like dirt. Just before serving add a sprig of mint into
the top of each one. And these will have your guests asking "are
they edible?" Followed by "how did you make them?" Number 10 is OREO ART and this one is over
to YOU! Take an Oreo, open it up and draw something
- anything - in the icing. Take a picture of it and upload it on the
Howtocookthat Oreo recipes page (there's a link to that below).

Or you can just go there and vote for you
favourite ones that other people have done). And the winner will get a cool prize pack,
all the details are on the website. Subscribe to HowToCookThat for more crazy,
sweet creations. Press the BELL to turn on notifications and
then you're really actually subscribed.

Here's more 10 best recipe videos for you,
this is the link to my website and this is the latest video. Make it a great week by baking for a friend
and I'll see you on Friday..

Perfect Egg Rolls Recipe Tamagoyaki - Eugenie Kitchen

Hi, I am Eugenie.  People normally make egg rolls with a retangular frying pan. Today I am going to show you how to make egg rolls with a round frying pan. For this recipe, you will need: 3 eggs 1 tablespoon milk 1 tablespoon carrot, chopped 1 tablespoon onion, chopped 1 tablespoon Spring onion, chopped Salt and freshly ground pepper.

First, crack the eggs into a mixing bowl  and add in milk and salt.  I am adding about  teaspoon of salt.  Whisk until combined.  Then pass through a fine sieve to remove chalaza.

Chalaza is known to contain cholesterol  and its frequently removed for finer texture of dish. And add in carrot, onion, spring onion, they are all finely chopped. And add in pepper. And stir until combined.

Lightly grease a frying pan with vegetable oil,  today I am using a spray oil and a 10 inch pan. Its a small egg roll.  And heat the frying pan.  Then pour in 1/2 egg mixture and cook it over low heat  until half done.

Roll omelet half way up to the middle.  And if there is not enough oil, lightly grease the pan each time you roll up.  And add in a  of egg mixture to the side of unrolled omelet.  And cook until half done.

And roll half way up again and move the egg roll to the center of the pan.  And add in the remaining egg mixture and cook until half done.  And finally roll all the way up. Transfer to a cutting board.

When an egg roll is hot, its easily broken. So let cool before cutting. Now slice into bite-size pieces.  And serve.

Its quick and easy.  Everyone can make it, and everyone likes it. It's beautiful. Bon appetit.

If you liked this, give me thumbs up and don't forget to subscribe. And get my weekly schedule at Facebook, Instagram, or eugeniekitchen.Com.  Thank you for watching. Bye for now!.

My 105 years Grandma's Yummy Brinjal CurryWorld Best Brinjal RecipeCountry Foods

1Kg fresh brinjals take some water..And add some salt Cut Onions..... Everybody thinks that i didn't  cook in this age...But sure i will do few more years....   If we doesn't Peel off Tomato's... It wont tastes better..

Nobody peel off like this.... Adding some oil.... Clean brinjal pieces onion pieces Green Chilli pieces Tomato Pieces... Mixture of mustard seeds, split urad dal, split gram dal, and cumin....

Curry Leaves..... Salt...... Red Chilies Powder.... Salt is enough !! My husband also checks taste  like this child !! Oh...

I forgot mix turmeric powder... ! Coriander leaves..... Turmeric powder its yummy !! Taste is good !!.

Microwave cooking is good or bad for healthMicrowave recipes in Tamil

Microwave cooking is good or bad for health? Using Microwave oven  is good or bad. Can we use it if you have such questions here is the answer Let us see how  Microwave oven is functioning While we cook in Mcrowave oven an electric wave will be created. Due to this vibration water, fat,sugar mix together and create a high temperature As this waves will not affect glass and ceramic vessels, We should use only vessels which are suitable for Microwave oven By cooking microwave oven will there be loss of nutrition.A device called  magnetron which is present in Microwave oven helps in heating the food kept inside the oven. Cooking time is less but the nutrients in the vegetables will stay there There will be no nutritional loss by cooking vegetables and White meat like fish, chicken in oven.

But cooking read meat by adding oil and spices might be tasty but it is not healthy While heating milk in oven lysosomes present in the milk will be damaged. When we cook vegetables in a vessel for a long time it will be burnt. The taste of the vegetables may change when it is cooked in Pressure cooker While cooking in the oven  the nutrition in the foods stay as it is cooked in the correct heat. The colour of the vegetables also doesn't change What should not be done in Microwave Oven You should not open the door often while cooking in oven, Don't use vessels with small mouth, should not keep egg with shell, while making fry don't add salt because the iodine will go.

You can add salt later, Do not use plastic and paper items We should not boil water in the oven. Generally when the water boils we will know but when it is done in oven we will not know. There are chances to get burns or the water may spill on us while taking it out.

Campfire Cooking Recipes - Fish

Campfire Cooking Recipes - Fish

Cooking over a fire is essentially the most effective, amusing, and easiest likely is no longer in some cases as frustrating as you assume about. If you in the quest for  nice than the ordinary grilled chook or steak delivers you might possibly a lot likely presumably merely deserve to have self confidence fish. Whether you buy it forward of time or grab your very own association new for dinner mutually on your commute there are handiest the many how you ought to get effectively all set it. Here are some relaxing campfire cooking recipes to get you all started. Remember, as with many campfire cooking recipes, cooking times also can deserve to be adjusted hoping on how hot the coals are.

FOIL FISH
Pairs all right with foil grilled corn on the cob.

4 fish fillets (white fish works effectively)
2 tablespoons butter
2 celery stalks, quartered
2 carrots, quartered
1 whole lemon, cut back in part of
Salt and Pepper

On two separate merchandise of aluminum foil, quarter two all of the fish fillets in the guts. Put part of a tablespoon of butter on either fillet. Squeeze part of of the lemon over one pair and any the many part of over an option. Salt and pepper to flavor and upload part of of the celery and carrots to either, then loosely wrap the foil across the fish. Place on hot coals or, hoping on how hot the coals are, use a grill grate. Cook for 15-20 minutes, excluding the fish is flaky.

GRILLED CEDAR SALMON
Adding the cedar plank no longer handiest delivers it some additional smokey flavor.

1 cedar plank long adequate to swimsuit your salmon fillet
1 large salmon fillet, scaled but with pores and skin on
cup olive oil
1 tablespoon rosemary
1 tablespoon thyme
Juice from lemon
Salt and Pepper

Bring up a fire to medium warmth and mutually the fireside gets cooking, soak the cedar plank in water for 30 minutes. Brush the salmon with the olive oil and then gently rub in the rosemary and thyme. Sprinkle with salt and pepper to flavor. Place the plank on a grill grate it is practically touching the coals. Turn the plank over after 2 minutes to get either part smoking. Place the salmon fillet pores and skin-part down on the plank and canopy loosely with a foil tent to allow the fish to steam get effectively all set dinner for 20 minutes. Remove the salmon from the plank or serve it from the cedar. Squeeze the lemon over it for yes past to serving.

SNAPPER SOUP
Break out the Dutch oven! Cast iron cooking is a staple of campfire cooking recipes.

1 pound of red snapper, cut back into 1 inch merchandise
2 cups of chook broth
cup coarsely chopped carrots
cup coarsely chopped celery
2 cloves of garlic, minced
1 medium yellow onion, coarsely chopped
1 tablespoon paprika
teaspoon of pepper
teaspoon of salt
1 cup of frozen peas

Place the Dutch oven over the recent coals. Bring the chook broth, celery and carrots, garlic and onions, paprika, salt and pepper, and peas to a boil for five minutes. Add the snapper and simmer for an option 10 minutes.

Japchae (Glass noodles stir-fried with vegetables )

(Chopping)
(polka accordion music) - Hi, everybody! Today, we are going to make japchae. Japchae is stir-fried
vegetables, mushrooms, and meat with chewy glass noodles. Does it sound delicious and nutritious? Yes. If you have a big party coming up, you must make this dish.

You will get a lot of attention. You'll be very popular. Years ago, I uploaded my japchae video, but today, I'm going to
make a small portion. First, let's marinate the beef.

This is filet mignon. But, if you are vegetarian, skip this, use more mushrooms. So, I'm using this beef,
but you can also use pork. Dried shiitake mushrooms,
soak this for two hours.

Like this. Mushrooms are really thick, so I'm going to slice this... Like this. So, if you are vegetarian, just use more shiitake mushrooms.

And then, put this in the beef. Slice this. And here, one clove of garlic. Just add here.

Sugar, you can use white or brown sugar. Ground black pepper. Soy sauce, two teaspoons. Sesame oil, one teaspoon.

And mix. Smells like bulgogi. I'm going to keep this in the refrigerator while I'm preparing other ingredients. Egg yolk.

And egg white. Just a little pinch of salt. You can make this method
using this egg white also, make it really white paper like this. You can use this, but egg yolk is yellow color.

It really stands out, so pretty. I always make that yellow paper. Wipe off this oil, so that really thin layer is coated only. And let's turn off.

So, there is no heat. This pan is hot. With this remaining
heat, we're just cooking. Flip over like this.

So pretty color. So, both sides is yellow. It's cooked. So let it cool down.

This is spinach. My final product is going to go in this, very important bowl today. So, whenever I finished my cooking, I'm going to put it here. So, first, let's start with spinach.

So, spinach is already cleaned. Around 30 seconds to one minute, cook. Okay, I will just keep boiling this. And then, squeeze out.

And then, here, we need
to add some soy sauce. And sesame oil. This is noodles. Look at this size.

(Giggles) Made with sweet potato starch. So, you can buy this in Korean grocery stores very easily. Or, you can use cellophane noodles. So, when you cook this,
it looks really clear.

Looks like glass and chewy. So, that's why, makes
this dish very special. So, I'm going to use four ounces. Okay, one minute later, just stir this.

Here you go! (Laughs) I'm going to cut all kinds of vegetables. Around two inch pieces. If this white part is too thick, you can cut it in half. But, today, mine is good, thin enough.

Two or three green onions. And then, onion. Onion is really delicious, so I'm going to use around one cup. White mushrooms, cut the tip off and thinly slice.

I'm going to cut this red stuff so carrot and red bell pepper, but you can use just only red bell pepper or you can use all carrot. Around 3/4 cup. Remove this inside thing. Cut this one really nice, beautiful, eh? Red color.

So, this is just a small
amount I'm going to use. Don't throw them away. Chop it up and then make stir-fried rice. And then, the jidan,
gyeran jidan, let's cut it.

My cutting job is done now. So, exactly seven minutes
later, I'm checking. This one. (Slurps) Noodles are chewy.

Well cooked. Really hot. These noodles are very long, so I'm going to cut a few times. Like this.

Okay, then, this is our bowl, right. So, everything is done,
we gotta add this here. Sesame oil, I'm going to use. Soy sauce.

One teaspoon. And sugar, one teaspoon. And just mix. If you make a big batch, you
can do this in another bowl, but today, we make a small portion, so I'm using one bowl,
everything, like this.

Add some oil. Onions. And green onion. And then, pinch of salt.

So, we keep stir frying
until this green onion, white part is withered. And then, onions look really translucent. So, you don't have to wash this. Let's turn on the heat again.

Little bit oil. And this time, mushrooms. Also, pinch of salt. So, when mushrooms are cooked, a little juicy and shiny, this one.

Transfer this to the bowl. Next, red stuff. Carrot first. 20 Seconds, I stir-fry.

And then, this red bell pepper. Okay, done. And then, don't forget this,
our beef and mushrooms. So, shiitake mushrooms are marinated with bulgogi marinade sauce.

And then, when you cook this,
it tastes really like... The texture is like bulgogi. We have to stir fry this until
the beef is no longer pink and also mushrooms are well cooked and softened and shiny. I will just use one large garlic clove.

There you go. Soy sauce and sugar. One tablespoon, soy sauce. One tablespoon, sugar.

Ground black pepper. This is the black pepper. I want to add a lot because black pepper
makes it really tasty. And more sesame oil.

(Slurps) Mmm. Awesome. Delicious. And then, sesame seeds.

Crispy sesame seeds. This is egg. I will just add this here. Oh my, isn't it pretty! And more sesame seeds.

Great! For you guys! I really wish I could share with you guys. Serves four. If you are hungry, two people. (Laughs) So, let me taste it, japchae.

Today, we made japchae together. Okay. Cheers, everybody! (Slurps) Delicious! Sweet. Noodles are really slippery
inside of my mouth.

It's more delicious than usual. (Slurps) Mmm. (Slurps) People ask me sometimes, "Ooh, Maangchi, when you make japchae, "how come you instead of
just you stir fry all, "everything together, "why just one by one,
individually you cook?" Each ingredient needs
different cooking times, so we have to prepare
these ones all separately. One bite of japchae has so
many tastes and textures.

Whenever people make this
one for the big party, always is going quickly. Especially when you go
to a pot-luck party, you brought your dish,
nobody touched this, you'll feel embarrassed, but japchae is very, very
popular, I guarantee, so make this and share with your family, friends, and co-workers and
everybody (laughs), okay. Enjoy my recipe. See you next time! Bye! (Upbeat polka music).

I Tried Cooking A Recipe From The 1910s

- Doesn't smell horrible. Okay, there's the smell. Yup that's pungent. (Light upbeat music) Hi, I'm Alix, and I love
cooking and history.

Throughout history there have been hundreds of food trends
that have come and gone. Today, I'm gonna be trying
out one of these recipes and seeing if it's edible. Okay, Oyster and Chicken Pie. (Light upbeat music) It's very vague, very under-seasoned, seems a little random and weird.

I feel like when you see a
pie, like a chicken-pot-pie, it's really like, comforting
and warm and inviting. If I dove into this pie,
I'd be very disappointed. I guess I'm just gonna go line by line. The first thing to do
is parboil a chicken.

I have no idea how much
chicken I'm suppose to boil, but I have, I guess,
four breasts right here, so we'll go with that. It immediately turns white. I'm also gonna be hard-boiling
the eggs at the same time. Nice chicken water in here, which is pretty fowl.

(Chuckles) It looks a little like human flesh. We're off to a good start here. - [Woman] Wanna hear a fact. - Yeah sure.

(Smooth jazz music) I guess, yeah, actually
oysters are an aphrodisiac, so I guess everyone's really
horny back in the day. (Laughs) Cool down a little before I peel them, and then we're gonna cut up this partially cooked chicken. They're looking nice and white. (Upbeat psychedelic music) Over this, place, oh great,
we're at the oyster part.

So, over this chicken,
place one pint of oysters. Doesn't say to drain
them, but I'm going to, because I don't know if
I'd wanna pour, like, oyster juice all over this chicken. Product may contain shell fragments. That seems dangerous.

Ohhhh. Okay I'm just gonna air
it out for a second. I'm not even exaggerating,
that is so strong. Okay.

(Upbeat, jazzy music) Alright, next. If I can make it. Add two hard-boiled eggs,
cut into small pieces. Whoever invented this recipe was like, what else can we put on top of this.

But, at least it adds, like,
a nice pop of color, I guess. A tablespoonful of butter. Do I just put it in the middle like, or am I suppose to cut it up? Like, there's no internet in these days so you would think that they would be more detailed with the recipes. I guess I'm just gonna
just cut the tablespoon up and like put it in each third.

Some celery, chopped fine. What is, some celery? I'm guessing it's more than one stock, less than three. (Upbeat, futuristic music) We're gonna put this finely
chopped celery on top. Celery's also very bland,
it's basically water.

(Upbeat, jazzy music) Yikes, that sounds like a problem. Yeah, I can't wait to eat this now. Now, for the seasoning. They say salt and cayenne,
which is a little bizarre.

I don't wanna get too heavy handed with this cayenne right now but actually, maybe I should. I prefer my mouth be numb
when I bite into this. (Laughs) Yeah, this is actually
the most confusing part. Moisten with flour and and a gill of milk.

Still don't know what a gill of milk is. I fortunately am not from the
1910s and I have a cellphone, so I'm gonna look up
what a gill of milk is. Okay, it's a half a cup. I guess I'm just gonna go for it.

So if it's like a half cup, oop, okay. I'm assuming I have to stir it up because I feel like that
would be really bizarre. The milk at the bottom is now like the oyster chicken juice water. Put the puff paste on top.

They don't call it puff pastry,
they call it puff paste. So, I guess in the 1910s you had to make your own puff pastry, but that's like, really fuckin' hard, so I will not be doing that. (Upbeat, modern music) Maybe I'll use these scraps to make a little design on top. I feel like I should make an oyster design just so people know what
they're getting into.

My oyster kinda looks like a vagina. So, I'm gonna do an egg wash on this even though it doesn't
say that in the recipe. I want this to at least look pretty if it's not going to taste very good. Also, they didn't tell us
how hot the oven should be.

40 Minutes in a moderate oven. I'm gonna say moderate is, 350. (Upbeat, futuristic music) Alright, so, it's been 40 minutes. Was the fastest 40 minutes of my life, 'cause now I have to try this pie.

Something I've been dreading. (Upbeat, optimistic music) How bad can it be? I don't know if I can... - [Producer] Oh no. (Mumbling) - Oh man, I need someone
else to try this though because I don't know if
it's just me, and like, I don't really like oysters that much.

(Upbeat, optimistic music) - I don't think it's that
bad, I'm kind of into it. - Ooooh. - The whiff is not promising. - Yeah, I can't say
that's a pleasant smell.

- I wouldn't go out of my way to eat this, but I would stop eating it if
I was being polite to someone. - It's not totally
offensive or undelicious. Are there potatoes in here? - It tastes like, if I was a character in
Spongebob Squarepants, and I just ingested
like, all of the ocean. - I don't hate it, I'll say that.

- No, it's not, it's not good. - Like I don't understand why any of this being together was
necessary in any capacity. - It's a taste that some
people might prefer, and we don't flavor shame. If you didn't have taste
buds, you might think, hey, this is probably a pretty good pie.

- It's like the ingredients were held together by Elmer's glue. - It is a little bit hard
to eat, to be honest. (Upbeat, acoustic music).