Original Video: Asian Chimichanga part 1

What up YouTube? So I microwave these two tortilla shells for one minute, got them nice and pliable. Then I cooked up four one whole pack of these egg rolls, stuck them on there with the egg roll sauce. We got some ramen noodles. My fan sent me some of these spicy ramen noodles. I microwaved up the noodles when they were barely cooked. I hid it with a little bit of the country crock original. And I finished microwaving it. And then before I did that I took them out. I drained the pasta water. Put it back in the microwave hit it with some butter I put the seasoning packets in there one of them is that red seasoning the other ones that the funky looking seasoning right there we also got some fish to put on here so we just got all the ramma noodles and the egg rolls made a couple of those hard boiled eggs that they're on here so much our little burrito before we do that this Asian-themed ramen noodle burrito These roman noodles are supposed to be really freaking spicy dude. You're a spicy lover. Now for our sauces we're going to be adding some of that wet wizard green sauce. In a couple of our pork egg rolls we got some honey barbecue. We're going to add some Doritos and we got some cheese for it too. I'm going to add the fish. So let's just get these ramenoodles stirred up. The cheese I'll be using is from the lacrane, liqueane, tomato, however you pronounce it. It's a four cheese, rustic cuts. Those are stirred up. There are egg rolls on there. I got plenty of your room for other side to roll it so we don't want to overstuff it. Fresh ramen noodles right in the middle of our egg rolls. I don't want to overstuff it. I just set the camera down and make this easier for me to build this burrito. You don't even need the whole the whole bowl noodles just like maybe half of it. You have the other half for like a little snack. I've been liking these chimic chongas that I make. I'm trying to get better at rolling them. And I will, eventually. One little delive right there, perfect amount of noodles. Our rama noodles are on there, that's what's up. Next thing we're gonna do, we're gonna add. Some smoked boneless herring fillets some herring fil on top just like that. Maybe here we go. Drain the rest of it. These are all strange exotic ingredients for the most part that my fans sent me to the care packages. My fans sent me some spicy ramen noodles to try. As well as some canned fish goods. Oh I love me some canned fish. Do we need the whole can? Probably not. And these are boneless, so we'll just go ahead and stick them in there. There we go. Let's try to see where these are. This fish. Oh yeah, herring fillets. Delicious. Delicious. Mmm. All right….'re going to add some sauce. Then we're going to add our chips and our cheese and then we're going to roll it. We'll add some of this wet wizard, loss roast fair day hot sauce. Daba down there. Beautiful. Get a nice fat line and that grain stuff that didn't sound appropriate. Now we're going to add a little bit of our barbecue sauce. A little bit of a honey barbecue sauce. A little bit of honey barbecue to kind of complement those pork rolls. Beautiful. Beautiful. Now I need just two more ingredients. Some cheese and some doritos and we're going to attempt to roll it. We've got some of this Mexican style four cheese blend rustic cuts. But a little bit of that in the middle with our hard boiled eggs and some burrios And we should be sets I don't want to put too much more on on top, a little cheese. Because remember when I do these chimney chongas, I like to get it towards almost completely chimney chonga, fied, and then I will take some of this cheese and some of the chips that I put in the middle, and just sprinkle it on top, and then bake the cheese into the shell with the Doritos. Oh shit excuse me. Yes. It's a nice little layer of cheese on top. You know that to be pretty, you just gotta… Hopefully this rolls. The secrets are rolling a good burrito. You want to give yourself plenty of room, like on the sides and on the side, here, here, here, here, and here, when you tuck it. So we might not have enough room for the hard boiled eggs. Grab our natural cheese dorinos. Grab our nachio cheese dorinos. Crush them up and a sprinkle it because that's what's up. Nice, there do one more little painful layer in the middle. Now I want to take some hard boiled egg and you know just take that hard boiled egg when I slice it up into burrito here. into burrito slices. Put a little bit of hard boiled egg on top to complement the uh… I'm going to try to take all this and roll it into a burrito here. There's just enough egg to put some on top. Okay, right there. Beautiful. Beautiful. Beautiful. Beautiful. Be too full. So there we have it. That's all the ingredients are putting on the burrito. That looks pretty tasty. Oh! Grab me a glass of wire and put the doritos up. or to the side at least, because we don't need them just yet. I'm not trying to buy this ramen needle by itself. See how spicy it really is. Let's see what it's all about. Let's open the snack on while I'll wait for the breeder to finish. Let's see how spicy it really is. Yeah, that's doable. That is at a heat I can respect. Not too spicy, but it's there. Yeah, that's doable. That is how the heat I can respect. Not too spicy, but it's there. Of course, my tolerance to spicy food is the stuff of legends. Oh that's got a little bit of bite to it dog I ain't gonna ston't with you. I could have ordered some more alcohol butts. I wanted to do a cooking video instead so I'll just wait on that. Oh boy, here comes the most stressful part about making these chimichongas big. Learn to do it if you can with like one burrito shell if you can, but this is YouTube, so you know how that goes. You know, then Rama Nuz got a little stank on him YouTube. Not bad at all. There you don't. Oh, watching me grow oldies is always fun. and squish it together This is always the most nerve-wracking part about making these giant chimichongas Yeah, we're going to need more shells for that. So I don't have any more shells for that. So I don't have a bitch. I rolled in the big holes in the middle of it. Suck my dirty wine autistic asshole. It is what it is. Sock my dirty wine autistic asshole. It is what it is. So drive some of our mission flower tortilla burrito shells. But I mean I got it kind of rolled so like you know two more tortilla shell should take care of it. In theory. technique. I overstuffed it but it is what it is. So go ahead and pop these two tortilla shells in the Marka wave for less than a minute get it nice and soft. And then we're going to very delicately try to wrap like yeah this… mm-hmm… little chimney-chang- Ramanen noodle actually poking out, I don't think so. But I'll get better at rolling these giant burritos one day. They taste really good and if you don't got a deep fryer, you know, Smoolierier tortillas showing uh, uh, and butter or like the country crock butter spread and hit it with some seasoning and then you throw it in the oven and bake it like I've been doing and it makes it look it and makes it taste good. So give it about a minute. You know, when it gets down to like 48, 47 seconds, it should be soft enough. Oh, man. But look at this, we've got a ramenoodle egg roll stuff burrito. You cannot tell me that that doesn't look dank as fuck. Oh shit, fuck I had the camera trying to run the wrong way. Well ain't that a bitch? Great so I had the camera facing the wrong way the whole time. Well, that's just fucking fantastic But yeah I stuffed it with the rhyme and noodles all the sauces that I mentioned Hopefully the whole video wasn't like this Fock my life! Hot! I'll. The whole burrito is falling apart. I want to punch myself, but that won't solve anything, so we're gonna breathe Captain Heinzine says you should have had more burrito shells you stupid ass fucking retardant useless sack of shit fucking autistic, fucking retard. Looks like we're gonna have to use them god damn chef's toothpicks again. I have a paper towel. Like cheese colbre, your first cooking video? It'll turn out fine, just didn't roll like I hoped it was going to roll. It didn't roll like I hoped it was going to roll. That's usually how it goes when you're cooking. Oh. Yeah. I did the best I could, you know, I'm still learning as a cook. So I can't be too hard on myself. But I will, and nobody can stop me. I'll. Okay. Oh. I'm Make sure there's nothing underneath there. Oh we goochie. Now by the time I get down baking up in the oven to Jimmy Chonda status, when it's just about done, I'll pull out all the fucking toothpicks. And by the time I get to that stage, it'll pull out all the fucking toothpicks. And by the time I get to that stage, it'll have Jimmy Chondin' on to itself long enough. That it won't matter but his rolling skills suck. Not the kind of rolling we're talking about you silly goose. Now to give it some flavor on this chimney chong before we bake it in the oven. We're going to hit it with some butter spread. Put a little bit on top of our chimney chonga. Yeah, just kind of smear that, Yeah, just kind of smear that butter all over. This is actually a country crock butter spread. It's not actual butter, it's basically a margarine, but, eh, who cares? Potato potato potato. One day, I wouldn't no longer require too many of these chefs toothpicks Now we're going to hit the top of this with some of that what? What the fuck is this with some of that… What the fuck is this? There it is. Some garlic powder. Surrard, on top of that. I want to fill it into the oven. Part two. Will be me taking it and putting all the cheese on top. 350 degrees low and slow.