I Made a Giant Version of Tiny Food

Today we're gonna be taking tiny food and making a giant version of it. We got little candy versus big candy, big sushi, and more big you can actually eat. So make sure you smash that like button and let's get making. Wanna see a magic trick? It's not really a magic trick, but they don't teach you this in culinary school. This is actually the fastest way to cook rice. Taught to me by a chef. Become grain. Oh my goodness, it worked! Fresh cooked rice in three seconds or less. All right, where's my like? Because we are making some giant sushi. I have reacted to a bunch of these videos where they make the biggest sushi rolls. That way more than a newborn baby by the way. This thing looks insane. So I would like a giant sushi of that caliber. So I got my cucumber, my avocado. I'm in business today, so I'm going to saran wrap my countertop. So I can roll out this giant sushi when the time comes. We gotta take our rice. Mmm, rice review. We gonna need a lot of rice for this. Clearly I don't have the sushi chef tools, but I'm doing the best that I can. Oh, where's my rice vinegar at? Just expired in 2024. Yeah, girl has to improvise. So don't ask me questions. This is rice wine vinegar. I said don't ask me questions. I don't know the answer. So I heard you are supposed to fold it like this. I have just such an urge to just grab this and mix it with my hands. Okay, fine. We're gonna take our sheets of nori seaweed paper. I got a whole stack. We're gonna stack as many pages as we can to make this giant sushi roll. But I don't want it to be like too big that I can't even like eat it, you know. I think the size of the sushi burrito will be sufficient. We can make this into a burrito. Yeah, yeah, we can do that. But we're gonna have to make it wider. Girl, hold on because we gonna need another layer of the saran wrap. Guys, get out of the way. Oh my god. My miso mayo. Oh no. Bro, you can't even see what I'm doing. Okay, I think we'll just do it six sheets. Seems to be the safer option. We have to like slightly overlap them too. Am I supposed to wet these? Oh, we smell real fishy now. Should I flip this over? Y'all, I'm quitting YouTube to become a sushi burrito chef. That was flawless. Putting down my rice. We're gonna need a lot of it. Okay, so I'm gonna roll it this way. Because if you're rolling it this way, the rice has to be this way. Trust the process. I like crab in my roll, so we're gonna do crab roll. Gonna be kind of like a giant California roll. But with real crab. Why did they put a tissue with it? This is like $30 worth of crab, by the way. Okay. Miso mayo and mustard. Mix her up. Oh bro, what the... Let's ignore that. There's a nice crab mix right here. Taste test. Oh, oh girl. That's yummy. Put down the crab. What else am I gonna use this crab for? Might as well be for this. Spread it out real good. I'll wash my cumber. We're gonna cut it long style. Stack her up. All right, make sure there's no plastic on your cucumber or your crab. It's a much more common problem than you would expect. Avocado. Please be right. Okay, big avocado reveal. Oh, oh my god. It's actually perfect. Now I am not gonna do anything fancy with the avocado. And I really hope you guys don't expect me to either. The most I can offer you is not cutting my finger while cutting the avocado. That is always a success. Where are my sesame seeds? A lot of sesame seeds. Out of the way. I'm ready to roll her up. Oh, it's glorious. Gorgeous. We're gonna wrap this like a burrito. So the sides go in first. And then we're just gonna wrap this entire thing. And hopefully it does not fall apart. One fell swoop. Let's do it. Bro, this is falling apart. But it's okay if it falls apart. Because we can do another. Oh my god. Wait, I think I did it. I think I did it. Oh my goodness. It is a big sushi burrito, baby. Hold on. Let me make her pretty. It's not the prettiest on the corners. But this is a giant sushi burrito. How do I even eat this? Oh yeah. The fruits of my labor have finally paid off. This is delicious. Oh my goodness. Wait, should we cut it? We should cut it in half. We should cut it in half and see what it looks like. We made a giant sushi. Wait, let me cut some more. Girl, I told you. Trust the process. Let me cook. Glorious. Look at this thing. Oh girl, how do I even eat this thing? Just like... This is freaking delicious. This low-key tastes better than most sushi I have at restaurants. I'm not even kidding. This is like my ideal roll. Crab, sesame seeds, avocado and cucumber. I'm so excited for this one because I've been thinking about this for weeks now. When I saw this video of somebody making a giant pop tart. These are protein pop tarts. I can't have the regular ones. Look how cute this is. Not as good as the original. But we're gonna take this and make a giant version. I don't think you guys realize how easy it is to make a giant pop tart at home. Because all you need is jam, pastry sheets, frosting and sprinkles. Four ingredients. So I got these giant pastry sheets. Oh wait, these come with two. Wait, three. Three pastry sheets. I'm so excited. Okay, we want to combine this into one giant one. No! Pastry sheet. Make it work. We're gonna put frosting on it, so it's okay. It'll be fine. Yeah, I'm just gonna transfer it directly onto here. This is the maximum size. We can make our pop tart. It's literally gonna be this big. I got strawberry jam. Ah! Oh! Shady no man. Now put that jam in. Oh yeah, that real strawberry preserve. I'm probably gonna need this entire jar. Oh yeah, splatter that on. Strawberry jam from the east to the west. Like instead of buying the store-bought pop tarts, you could literally just make a giant batch of this and have pop tarts for weeks. And then we're gonna put the dough on top. It's not perfect. These pastries, she's not even the same size. Y'all know I ain't no baker. My sister is and she would scream if she saw me doing these videos. So that's how I do not watch my videos. And we're gonna take a fork and then, oh my god, I did it too hard. I did it too hard. I'm just gonna pleat the corners. Oh my goodness, we got too much jam. This is a jammy situation. I guess you don't have to do it that hard. I was just being really aggressive. I want to make sure this pastry closes. Okay, I may have put too much jam. I know it's gonna bake and I know it's gonna go through the sides and I know it's gonna be a nightmare for later. Or you know what? Maybe we should just push all of the jam into the center of the pastry. Then it's not my problem anymore. This looks like a murder scene. Mind your business. I'm gonna put frosting on it and it'll be fine. Trust the process. You believe in me, tell me you believe in me. Otherwise, it's gonna end up really bad and I'm gonna blame you guys for not believing in me and not trusting the process. It's just a little jammy, a little jammy. Ignore the seam on the inside. I'm hoping it just bakes into one piece. I don't even want to show this to you. It's so ugly. I really can't do anything right, huh? But it's gonna taste delicious. Don't worry. Should we like egg wash this? Does it need an egg wash? Nah. You know, just stick it in the oven and hope for the best. Eventually. Okay, I'm kind of nervous. Girl, I don't know what happened here. Then we don't have to work with this. This might be the ugliest thing I've ever made on this channel and I'm really nervous to show you and I thought it would get better if I gave it some time but... Do you like it? Please tell me you like it. It's okay. You can lie to not hurt my feelings. What if I told you this was not a lasagna but in fact a homemade Pop-Tart? Okay, we're gonna make it pretty. I took the liberty of using frosting because we're gonna need something opaque and icing is not gonna cover it. Nope. We're gonna frost our... Oh god, it's flaky pastry. You know what? You know what my problem was? I used flaky pastry. Puff pastry instead of pie crust. That was a complete oversight on my part. What did I learn today? I learned that you should not use the entire jar of jam. That's too much jam. Nobody needs an entire jar of jam for one pastry even if it's a giant one and use pie crust instead of the puff pastry. I don't know why I used the puff pastry. I did no research on this video before doing it today and like all of my videos, I just simply winged it. I still am betting it tastes good. It has to taste good. It's literally puff pastry, strawberry filling. Like it might not be the prettiest Pop-Tart but it still could be the most delicious. You have to trust and believe. Okay, see now it's starting to look like a giant pastry. Some rainbow sprinkles. Nothing covers up ugly like half a jar of rainbow sprinkles. So girl, let's do it. See, I told you. It's like a full face of makeup. Okay, here's the big reveal. Tiny little Pop-Tart. Big mama Pop-Tart. Oh yeah. Is this good? Try not to eat the aluminum foil challenge. Level impossible. This is a giant Pop-Tart. Yes, it is a giant Pop-Tart. I did it. I did the challenge. Now we're going to take a bite. Oh girl, it's got so many layers. Can I just bite it like from the... Oh, let me get some of that strawberry filling. Oh yeah. This is way better than a real Pop-Tart. Okay, it's not that pretty but it's definitely delicious. Let me get some more of this. The part with the jam and the frosting. Oh my goodness. This is going to be my breakfast pastry of choice for the next week. We got some Oreos. Specifically the gluten-free ones. Oh my goodness. Stop, get back in. This is the average Oreo and the one we're making is over 100 times bigger. I got this giant cake mold. This is going to be a whole lot of Oreos. Okay, I ordered cake mix and they gave me a non-gluten-free version. So we're going to make this from scratch. Three eggs. This is Giada's brownie recipe. This is the only brownie recipe I will ever make. I'm actually going to make this into a birthday cake for my friend who hates Oreos. I thought it'd be funny. Vanilla. I'm gonna put a little bit of sugar. A pinch of salt. One cup of flour. And if you don't want to get oil in your measuring cup, you just make a mold of it in your dry ingredients. And then pour the wets in. I'm using black cocoa. This is what gives Oreos that rich dark color. It's not just regular chocolate. It's got to be black cocoa. How did that happen? A cup of this stuff. A whole lot of cocoa. Some baking powder. This secret ingredient is actually coffee grinds. So I just made an espresso, and I'm gonna use the coffee grinds from that brew in the brownies. Okay, we're gonna stir it all up. You know, I probably should have blended the wets and then the dries. Then again, I'm not really a professional baker. Why does this look like coal? Like it's giving fireplace ashes. Grandma, is that you? Nah, that was messed up. Okay, the batter is complete. You gonna want to spray that thing. Spray it real good. This isn't regular cake batter. It's almost like Oreo batter. Like the thicker the batter, the more it's gonna end up like a cookie. And then we're gonna smoosh it down. Not enough for one side of this cookie. I'm hoping this rises a little bit, so I can cut it in half and make a sandwich out of it. Otherwise, we're so cooked. Giant Oreo at what cost? At what cost? Wait, I didn't even taste it. I don't even know it's good. Oh, oh my God. It tastes just like an Oreo. What? Chef's kiss. Oh yeah, this is gonna be fire. I really have to wash my hands though. Okay, into the oven you go. 20 minutes later. Okay, it's ready. Are you ready for this reveal? It's gonna pop right up. Oh, Ari. What happened to the perfect texture and color? Okay, it's a little dry. We're gonna need to moisten this up. Do you think I can cut this through the center and make it into a sandwich without the whole thing falling apart? Okay, let's try. Do we have a choice? I think not. Okay, let's cut this in half. Be okay. You're doing great, sweetie. No, oh my God. It's like falling apart. It's falling apart. It's crumbling before my very eyes. It's like surgery. I feel like it's like Oreo surgery. Oh my God. It's like falling apart, bro. It's falling apart. I've ruined it. Soiled it. Okay, I'm gonna put half of it on a plate. And kind of reconstruct it. Today really is not my day. We've lost another letter. Now it's... Oh, at least that saves us from the copyright infringement. Some frosting. Oh my goodness. This is like crumbling. Girl, did I forget an ingredient or something? Because why is this so crumbly? Kind of looks like the icing is Oreo flavored though. And we're gonna put this back on. Oh my God. It's falling apart in three different pieces. Today is just not my day. I should not have woken up on a Saturday, like let me make a big versus little food challenge. Because girl, it did not work out for me. Half of that bite was plate. Oh yeah. I should have kept this in one piece. At least it's delicious. It tastes just like an Oreo. But it's huge. You know, at least I did a good job with the things that don't matter. Like the texture is between cake and cookie. Perfect. Doesn't even say Oreo on it anymore. Oh yeah. Even the cake don't want to be here no more. It's actually so delicious. I can't stop eating it. I think my cake actually tastes better than a real Oreo. Lifesavers. Oh my goodness. I thought they were gonna be individually packaged, but they're not. So they're not that big. They're like really small. Actually perfectly average size for a lifesaver. We're gonna make this a hundred times bigger. In this mold. You know, we could probably fit an entire bag of lifesavers in here. Red or green. Green gets five stars. Oh! Red also gets five stars. These are so good. Let's do both. We're using cherry jello and lime jello. Jello mix. Ice water. And some boiling water. So you're gonna mix in boiling water. Then you're gonna add ice cold water. And it's supposed to set way faster. I chose the worst day to wear a white shirt. Uh-oh. I just poured it in. Yay! Into the fridge you go. One hour later. I checked up on the lifesavers, and the jello ain't setting. So I'm taking this ribbon mold for the ribbon candy, and we're gonna try this again with some blue jello water. Pour it in. And hopefully this will set. You know what's crazy is when I was a kid, I remember jello setting so quick. Like by the time you mix it, and when you're about to like put it in the fridge, it's already hardened a little bit. What am I doing wrong with the jello? Why is jello so cooked these days? But anyways, here we go. It's going in the fridge. The next day. All right guys, we're back. Day two. Because apparently jello does not set in 90 to 120 minutes anymore. You're gonna need the full 12 hours. So I have my lifesaver and my ribbon candy. You guys are probably thinking, ribbon candy, jello, what's wrong with you? Are you mentally unstable? I might be. Because I tried to do the hard candy like three times and it failed. Because I do not own a candy thermometer. So, oh wait, wait, wait, wait, wait. It's like separating. It's separating. I think we could probably pull this out. So I did grease the corners of it. That's what good ribbon candy sound like. But let's start with this one. These lifesavers in theory were supposed to be like the easiest thing ever. I don't know why I am struggling so much with the jello mixture. That my mom had to come over and help me make more. And she said there's something wrong with my jello because it wasn't setting. And she's been making jello since the 90s. So I would think she's sort of... Oh my god. It's already ruined. It's already ruined, bro. Pack it up. Why? I can't even make a freaking candy mold. What the heck is wrong with this? This was such an expensive mold too. These are like super premium molds. And like look at this. I greased it up and everything. This whole entire video is a fail. I'm sorry to say that but we failed. Let's try this one. Let's see how I can get this out because it's a very intricate design. And I don't think it's just gonna come out. So can I just like flip it inside? Oh ow. Oh god my nail. All right now we're talking. Now we're talking. What are we saying? There must be a delicate way to do this and it's not. Oh my god. This is... I've failed. I've failed miserably. Yeah here's my ribbon candy. Do not make a hard candy out of jello. Do you guys want to see my disappointment? I was going to do a stack of lifesavers and wrap them in foil. And then I wanted the opening shot to be like... And then have like a huge version of it. And it failed. This is why I should have an assistant for my videos. It's when I do things by myself. Wait you know what? This is the closest we're gonna get. I hand cut this. Look we got a big one. We got a little one. This is not the prettiest. Okay taste test. Mmm so good. The lime jello is actually delicious. Anyways I'm not even gonna ask for like for this failure in front of me. As a punishment I will have to scrub my countertops that are now stained with red 40. Yay! There goes all the jello along with my will to live. Look at this. It's actually like stained into my countertop. The dangers of red 40. But anyways that's all for today. I hope you guys enjoyed this video. If you did make sure to smash that like button and subscribe to my channel. I love you guys so much. Thanks for watching. Bye guys.