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I Made Giant 50-Pound Spaghetti And Meatballs for Kalen Reacts • Tasty

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Oct 12, 2019

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I Made Giant 50-Pound Spaghetti And Meatballs for Kalen Reacts • Tasty
I Made Giant 50-Pound Spaghetti And Meatballs for Kalen Reacts • Tasty thumb I Made Giant 50-Pound Spaghetti And Meatballs for Kalen Reacts • Tasty thumb I Made Giant 50-Pound Spaghetti And Meatballs for Kalen Reacts • Tasty thumb

Transcription

  • - Why am I getting so tired already?
  • This is fun.
  • Whoa, that's cool!
  • This is about 40 pounds worth of stuff.
  • There's like, so many different textures in here.
  • I don't think this is doing anything but it's fun.
  • - Oh, wow. Wow.
  • (triumphant music)
  • - Welcome back to Tasty's Making it Big.
  • This is the show where I make giant food
  • for my friends and special guests.
  • Today I've invited in Kalen Allen.
  • You guys might have seen his viral reactions
  • to these really awesome food videos
  • and I'm really excited because I've always wanted to see
  • how he'd react if I cooked for him.
  • So, let's go meet him.
  • Hey Kalen. - Well hello, hello.
  • - [Alvin] What's going on? - How are you?
  • - Good, big fan.
  • - Oh, well thank you very much.
  • - I know a lot of people out there
  • probably know what you're famous for.
  • But in case some people don't, what do you do?
  • - So essentially, my main job is
  • I react to food videos.
  • - How did you get into this?
  • Like, where did did it all start?
  • - I was on my way to work,
  • and I was like, laying in my bed
  • and I was going through the news.
  • Actually a Tasty video came up
  • and it was of this cornbread and I was like,
  • "Oh I should make a video to this."
  • And I put it in my phone, pressed record,
  • and the rest is history.
  • - I've definitely learned a lot from watching you react
  • to other people's videos.
  • I've definitely been more cautious
  • about the way I approach the stuff that I make.
  • And I would love to cook for you today
  • and make you something really, really giant.
  • What sorts of foods are you into?
  • - I am into a lot of food, but I love Italian as well.
  • - Are there any dishes that you think that
  • maybe you would like to request for me to make for you?
  • I mean, the door's wide open.
  • - Spaghetti.
  • - Oh, like spaghetti and meatballs or just spaghetti?
  • - Spaghetti and meatballs.
  • - Okay so that means,
  • - I need some meat in it.
  • - Like giant spaghetti and giant meatballs.
  • - I actually like to,
  • and a lot of people get mad about this,
  • I like sugar in my spaghetti.
  • - Oh, interesting.
  • - I like my spaghetti to be sweet.
  • - I'm wanna get working on the food,
  • but I might call you back in,
  • 'cause I would love to see you react real time
  • to some of the stuff near the end,
  • 'cause that's where all the food is coming together.
  • So, I'll get to work and then
  • I'll call you back for some reactions later.
  • - Okay, All right,
  • let's do it. - Sounds good, dude
  • appreciate it. - Boom!
  • (upbeat music)
  • - Okay, we're gonna make some
  • giant spaghetti and meatballs.
  • In giant spaghetti and meatballs the first thing is,
  • well, the spaghetti.
  • So, we're gonna start with fresh pasta.
  • We're gonna go in with eight cups of flour,
  • and some salt.
  • And then we're gonna mix this together with a fork
  • to evenly incorporate the salt with the flour.
  • This is eight cups of flour.
  • It's actually a quarter of the total batch
  • because if you do it all at once it'll be kind of crazy,
  • so the amount of dough we're making here seems like a lot
  • and that's only 1/4 of the whole thing.
  • So, that's pretty cool.
  • So once the flour and the salt are mixed,
  • you wanna go and make kind of like
  • a little well like you do.
  • After you get the well we're going in with the eggs.
  • So this is a dozen eggs. That's 12.
  • We have a little bit of water,
  • to also help this come together.
  • You don't really wanna go in and mix everything,
  • you kind of wanna whisk all these eggs and water
  • and get it to a nice mixture first
  • so that it's more evenly incorporated.
  • That's why we made the well.
  • The whole entire pasta batch
  • for Kalen's giant spaghetti and meatballs
  • is going to be 32 cups of flour and 48 eggs.
  • Also known as a lot of stuff.
  • It's like a yellow whirlpool.
  • Why am I getting so tired already?
  • (breathing heavily)
  • It doesn't all have to come together in the bowl,
  • you just need to get it to a consistency
  • where you can dump it out,
  • and I just wanna stop doing this so,
  • we're gonna dump this out and continue to knead.
  • The goal is to shimmy it into a workable dough.
  • Yeah, this is it's own unique workout.
  • If you make pasta from scratch every day
  • you're gonna be really jacked in one arm.
  • And then the great thing is that
  • this is also your sponge, so you can just do this.
  • It's been about 10 minutes and
  • I think the reason why you have to go for so long is because
  • it's a pretty large portion of dough,
  • you really work the gluten in,
  • gotta get the liquid from the egg,
  • all the fat from the egg to really combine with the flour.
  • But, it's looking pretty good now.
  • (slapping dough)
  • This is fun. So, that's looking cool.
  • (lively music)
  • It's been about an hour.
  • I've made a total of four giant pasta dough balls
  • and they've all been resting at room temperature
  • for at least 30 minutes.
  • This is the one I most recently made,
  • her name's Gertrude,
  • and we're gonna cut Gertrude into 16 pieces
  • to roll through this pasta machine.
  • Go straight down the middle. Oh yeah!
  • And eight. Look at that, 16
  • totally not even pasta triangles.
  • And we're gonna get this into a rectangular shape.
  • A little bit of flour.
  • We're gonna turn on our pasta machine,
  • right now it's at the thickest setting.
  • This is a one setting,
  • and because it's on a stand mixer,
  • the stand mixer is going to do
  • a lot of the work for me which is nice.
  • I don't have to do it myself.
  • All right, the stand mixer is also
  • on the lowest power setting
  • so it doesn't just shoot out pasta everywhere.
  • (quiet mechanical whirring)
  • That's nice.
  • We're gonna do that a couple of times
  • so we can get it to be a little thinner.
  • It's so nice having someone else do the rolling out for me,
  • I just kind hold and caress it and let it go.
  • So that looks pretty good,
  • it's gotten a lot longer than we started.
  • At this point we're gonna go to the second setting
  • 'cause if you go from one to like three too fast
  • it'll bottle neck in here
  • and there's gonna be a big traffic jam,
  • and nobody's gonna be coming out smooth.
  • Everybody's gonna be pissed.
  • I feel like "Swan Lake" should be playing right now.
  • (Swan Lake gently playing)
  • All right, 15 more Gertrude pieces to go.
  • (lively music)
  • So now that they're rolled into these long sheets
  • I wanna to cut them into really wide and thick noodles.
  • We've got a really cool toy, this is a pasta bike.
  • It's kind of like an accordion.
  • It could almost be like an old school torture device.
  • Whoa, that's so cool!
  • We have essentially these really, really nice pasta noodles.
  • Look at that, This is one noodle.
  • It's like two feet long.
  • That's awesome.
  • Even pressure, even pressure all the way through.
  • Nice!
  • I think that's why they call it a pasta bike,
  • it literally feels like you're riding a bike
  • through a field of pasta.
  • That's kind of a dream.
  • This is Gertrude now reborn into a
  • almost like flour-like Picasso painting,
  • but this is only one of the four dough babies
  • I have to get through, so.
  • I'm gonna go put this in the back
  • and I'm wanna go ride my bike for
  • probably another hour or so.
  • (inquisitive music)
  • So, I have to make a giant meatball.
  • I'm not really sure how.
  • If you just make a ball that big and you bake it,
  • it'll kinda flatten in the oven
  • and I really want a nice spherical kind of shape.
  • So I'm gonna try and search up
  • giant sphere ball mold.
  • Yeah, these are all sphere molds,
  • large ball molds for cocktails like three inch, four inch.
  • That's not good, okay.
  • Okay, so apparently there's like these
  • cake pans that are hemispheres
  • that apparently they use for those dome shaped cakes.
  • They say "sports cake pans"
  • I'm assuming it's like those cakes
  • where it's like a soccer ball,
  • a basketball, a big one, that's how they make those.
  • And I think if I can actually get two of them,
  • I could potentially put meat
  • and make like a big sandwich and then bake it?
  • Oh! There's like a specialty
  • bake shop a couple miles.
  • I'm gonna to put my eggs in one basket
  • and hope that they have it.
  • So I'm gonna go shopping and
  • I'm gonna go get those bowls.
  • (jazzy music)
  • Well I found these at the store,
  • these are nice big hemisphere molds.
  • I told the guy that I was gonna be making meatballs
  • and he was like, "Yeah, we use those for cakes."
  • and I was like "I ain't making a cake."
  • We're gonna put some sheets in, crimp it around the edge.
  • We're gonna use this guy to press it down,
  • make a nice little shape.
  • Let's try to make things nice and even here.
  • Look at that. A nice meatball vessel.
  • We have 27 pounds of ground beef.
  • I think this is gonna make four meatballs.
  • We have 48 eggs.
  • (verbal blooping noises)
  • Have a lot of Parmesan cheese.
  • We have 12 cups of breadcrumbs.
  • Fun fact, every four slices of bread
  • is one cup of bread crumbs
  • so we just threw in 48 slices of bread.
  • And with the amount of eggs we just put in here,
  • plus the amount we used in the pasta,
  • this is close to 100 eggs.
  • Two onions, Italian seasoning, salt,
  • garlic powder and pepper.
  • This is about, I'm gonna say 40 pounds worth of stuff.
  • Whoa, this is wild!
  • There's so many different textures in here,
  • I don't really wanna talk about it.
  • An average meatball is around one ounce.
  • So 27 pounds of ground beef
  • is equivalent to 432 ounces of beef.
  • So these four giant meatballs
  • will be the size of 432 meatballs.
  • I'm like, punching it.
  • I don't think this is doing anything but it's fun.
  • The goal here is to make sure that we don't have any lumps
  • or pockets or clumps of any of those individual ingredients.
  • We wanna get all of this into one homogenous mass,
  • so we're gonna be here for a long time.
  • (magical music)
  • We're ready to put the mixture inside of those foil balls,
  • but we do need to spray those molds first
  • because we don't want them to stick.
  • This mixture makes four meatballs
  • and this is one meatball,
  • so I'm gonna try to divide this up into a quarter.
  • And try to compress it.
  • I kind of want this to also come above the lip
  • of the meatball because meat's gonna shrink in the oven.
  • And if you cook it and it's below it'll just like,
  • (shrinking noise)
  • and it'll become smaller,
  • and it won't be fun anymore.
  • Massage the meat into the corners.
  • Okay lets just do this,
  • and we're gonna squeeze hard.
  • It's like a meat sandwich.
  • It kind of looks like a piranha plant.
  • (growling noises)
  • That was one.
  • I'm gonna make three more,
  • use up the rest of bad boy over here
  • and we're gonna bake them all off
  • for a very, very long time,
  • until they're cooked and pray
  • that they retain their sphere shape.
  • (lively music)
  • It's been about three hours,
  • the meatballs are almost ready, they look crazy.
  • There's like four giant death star things in there.
  • We're just trying to time it so that
  • by the time the meatballs come out,
  • the noodles are coming out.
  • So we're gonna boil the noodles that we've got.
  • But the first thing that we have to do is
  • we have to obviously salt the pasta water.
  • So, here we go here. it's really hot.
  • We're gonna go in with these noodles.
  • Go in here.
  • Okay, so because this is fresh pasta,
  • it cooks very quickly but these are thicker noodles,
  • so we're gonna cook them for about 4 to 5 minutes.
  • Hopefully we'll have some delicious, bouncy,
  • al dente, thick pasta noodles.
  • Okay, so these are pretty much ready.
  • This big spatula, this big spider we got..
  • Whoa! That's pretty awesome.
  • These are going in here.
  • I'm gonna throw some oil on it
  • so that they don't stick,
  • and then just to taste.
  • Mmm, these are really good!
  • (slurping)
  • This is a great first batch,
  • we're gonna go with the second one.
  • The key here I think,
  • is to keep the water going in a vortex
  • as the noodles go in so it don't stick.
  • All right, second batch is ready, it's coming out.
  • Nice and bouncy and springy.
  • Hit it with some oil, just like Gordon Ramsey.
  • "Olive oil in, perfect."
  • Please don't be mad, Gordon.
  • I'm gonna go cook 20 more of those
  • and then Kalen will be here.
  • (upbeat music)
  • All right, cool. Welcome to the set, Kalen.
  • How are you doing? - Thank you, I'm excited!
  • - You're hungry? - I am very hungry.
  • - What do you think of all this stuff we've got so far?
  • - Okay, so I notice that those aren't spaghetti noodles,
  • what are those called? Pen, it starts with a P, don't it?
  • - It starts with a P.
  • - Pappardelle or something like that? (laughing)
  • Ain't that what it's called?
  • I think that's what it say on the menu.
  • - Popadelli. - Popadelli.
  • - Yeah, I mean we cut them and we made them by hand
  • and then we just cut them really long with a pasta bike.
  • - Oh, y'all fancy over here, okay!
  • I like that, that's bougie.
  • - I'm gonna start by putting down the pasta noodles.
  • - Now where'd you get these big ol' pans from?
  • - I don't know, our department got them
  • from the hardware store.
  • They may or may not be pans.
  • - What kind of pans,
  • what would you need that for in a hardware store?
  • That's a big ol' saucer.
  • Now, when you boiled them noodles did you season the water?
  • - I seasoned the water-
  • - Okay, 'cause folks just be throwing it up in the water,
  • just bland noodles. That is not cute.
  • - How many eggs do you think it took
  • to make this batch of pasta?
  • - You know what? I have never made fresh pasta.
  • So, Imma guess, I'm gonna say 15.
  • - 48.
  • - 48? That's a lot of eggs!
  • - That's a lot of chickens, huh?
  • - Oh yeah! (laughing)
  • They was busy. How long you been cooking?
  • - I've been cooking since I was in high school.
  • - Did you go to culinary school?
  • - No, not at all.
  • - So you just did it.
  • - I learned to cook from my mom
  • - You're self made.
  • - Yeah, my mom taught me over speakerphone
  • while she was in China.
  • - Come on, mama.
  • - Yeah, she literally yelled at me and told me what to buy.
  • So this is our nest of pasta noodles, if you can tell.
  • It's making a nice landing zone for the meatballs.
  • - Beautiful. That is impressive, they look like planets.
  • You know, you could tape those together
  • and put that in somebody's solar system
  • for their science fair project.
  • (gasps) Oh, wow! Oh, Wow!
  • Wow! Oh quad wow! (laughing)
  • Great color to them too.
  • - Yeah there's a good sear on here, right?
  • - Uh huh, uh huh.
  • Wow it's juicy too. Wow.
  • This is insane.
  • - We've got the sauce here.
  • - Beautiful.
  • - Per your request, there's a little bit of sugar in here.
  • - Oh thank you so much.
  • - Do you wanna taste it?
  • - That's perfection.
  • Where'd you get a ladle that big?
  • - It's a restaurant supply store.
  • - What kind of store is this?
  • - I don't know but it's made
  • - Is this in like the super size section?
  • - It's the Area 51 section.
  • - It must be.
  • - Here we go.
  • - Oh wow.
  • Oh wow, it's like a volcano. Look at that smoke!
  • It's hot and ready baby. How many tomatoes?
  • - I don't know. I think the whole farm.
  • How do you feel about this amount of sauce?
  • - I think it looks great!
  • - All right, cool, because we're not done yet.
  • - We're not done? - We've got to garnish it!
  • - Oh! Okay, what are we garnishing with?
  • - Well, we've got some cheese. - Amen.
  • Now listen, when I go into Olive Garden
  • I'm always the person,
  • you know when they be like "Tell me when,"
  • we'll be sitting there for five minutes.
  • Keep going, go ahead, garnish that thing with that cheese.
  • - You want one?
  • - Yeah, hand me one of them.
  • Oh, this is good cheese!
  • Oh yeah, keep putting that on there.
  • - All right, I got you.
  • How do you feel about parsley?
  • - I'm a little, you know, I think less is more.
  • A little taste of the parsley.
  • Oh yeah, less is definitely more with this parsley, Jesus,
  • this almost took me out.
  • - A little bit.
  • - That's enough. - Okay, that's enough.
  • This is it. This is the final dish.
  • - Thank God, so we can eat now?
  • - How heavy do you think this is?
  • - I would guess this would probably be around 50 pounds?
  • Yeah, that's heavy. That's heavy. That's real heavy.
  • - Okay are you ready to eat?
  • - I am ready.
  • - All right, what would you like to start with first?
  • - I feel like we need to plate it again
  • because we need to grab some noodles first.
  • Look at this, this is crazy.
  • I'm gonna come up here, in this little
  • crevice right here. - Yeah, me too.
  • - Get me some sauce. Look at that! See?
  • - I was like "Table side prime rib!"
  • - Mhm, wow! - Look at that.
  • - Look at that oh, it smells so good!
  • - Here you go sir.
  • - Thank you so much.
  • - Table side meatballs. Ala carte.
  • - Thank you so much.
  • - I'll just cut myself a slice of meatball.
  • Nobody ever says that.
  • - Yeah because they don't have to.
  • - All right, cheers.
  • (slurping)
  • - You outdid yourself with this one.
  • This is the best damn meatball I've ever had.
  • - It's moist. You would think, you know, with that big
  • - It's not dry! - It's not dry, you'd think
  • - It's not dry at all. - No.
  • - And it's seasoned very well.
  • - Thank you.
  • - There is lot of flavor in this.
  • I'm gonna need you to open up a restaurant.
  • Only giant food, that's it.
  • And you know it's L.A.
  • so all the Instagrammers would go crazy
  • 'cause they can go in there and take pictures and (bleep).
  • - I'll put a big pink wall.
  • - Yeah. That's all you need.
  • - With a sign that says "Go big or go home."
  • - Okay.
  • - That pasta's still got a bit of bounce to it
  • and it's not overcooked. It's fresh.
  • - Ain't that crazy?
  • Now people will take an ounce of pasta and over cook it
  • and you done made all this pasta and it is perfect.
  • - Well, thank you.
  • - They make Tupperware this big?
  • - I don't think they make Tupperware this big but
  • we can go to Bed, Bath and Beyond and find a bathtub.
  • - Okay, that works.
  • - Thank you so much for coming today.
  • - Thank you for cooking this for me.
  • - I appreciate it.
  • I'm glad you like it, feel free to keep on eating,
  • but see you guys next time.
  • - Bye y'all, I'm still eating.
  • (lively music)

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Description

“The meatballs looks like Piranha Plant.”

Follow Alvin for more food adventures: https://www.instagram.com/alvinzhoupwns

Check out Kalen Allen: https://www.instagram.com/thekalenallen/?hl=en

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