Original Video: Making A dank hard boiled egg burrito part two

What up YouTube so after hard boiling those eggs and after the hard boiled eggs have been peeled to the middle of our burrito we're going to add some of the army brand chopped pork patty loaf. It's a loaf in a can you can chunk up into chunks and add in the middle of your burrito. Or just eat as is. To the middle of that burrito we also added some of this right here. This spicy calamari, it came in a can like this one. The footage was a complete fucking disaster. Nobody wants to watch me spurred and freak out because I didn't fold the burrito correctly and I was able to fix it by propping it up with toothpicks. So I'll just tell you all the ingredients I put in the middle of it. In the middle of that burrito I added right after, before I added the ingredients to the of the burrito I added a after before I added the ingredients to the middle of the burrito I added a sprinkle of that garlic powder to the middle of that burrito and then before folding it up I added chunks of the pork patty the strange fish with beans the fish with beans and some spicy calamari and then I added some calamari and then I added some sharp shatter calamari. And then, and some spicy calamari. And then I added some sharp cheddar cheese, some nacho cheese dorinos, and slices of hard boiled egg. Now for the sauce, I chose three things. I used a hidden Valley Bacon Ranch. And I added a Smoky Baconee Sauce. And a little bit of this honey barbecue sauce from Craft. Those are the three sauces I chose. Because the calamari was spicy I figured a little bit of sweetness from that barbecue sauce a little bit of smokiness from that ranch and that baconade sauce and that calamari's got a little bit of heat on it I tried so hard off camera I tried all the products off camera they're pretty delicious for what I'd like to eat. Now after I added the hard boiled eggs, chunks of beef, fish, and calamari, and chunks of hard boiled egg, I crushed on a little bit of those nacho cheese Doritos on the inside. I added a sprinkle of that sharp c or cheese. Now we're going to throw it into the oven and when it gets done cooking to a point we're going to add some more of that cheese that we added in the middle we're going to add that from top of our burrito. When it's cooked to a certain point with some crushed gerinos for extra flakiness on the crust. But yeah, YouTube, I want to thank the fans. I've been using up them ingredients to make delicious food. Army brand, chopped pork patties. I mean, that's a good, that good that's good dude I like my canned meat whether it's canned fish like this strange and exotic spiced calamari. Go like this exotic fish and beans. I mean chimichangas sometimes contain meat and beans so this isn't going to be out of the ordinary. Now once I managed to successfully wrap the burrito and I mean successfully in the loosest term possible because I had to use like three more burrito shells to wrap it. I'm not the best at rolling burrito is especially if I'm trying to roll it this big. I discovered with wrapping this burrito that one, microwaving your tortilla shells in the microwave for a hot one minute or less, warms them up enough to make them pliable, makes them easy to roll. And two, use less toppings and less toppings and less tortilla shells. Every time I've done like a baked burrito like this, I roll a burrito, I smother it in country crock, butter, butter, butter spread, original, and I dust it with some of that garlic powder on top. Now I'm going to throw this bitch in the oven and then this time I remember to put the seasoning in the butter on top at the same time before throwing it into a preheated oven of 350 degrees. I'm sorry for being a diva off camera but god damn it the internet expects me to be perfect and even when I make gross random shit like this they're just like why Cobra? Because it distracts us from all the evils and ikis of the world guess, I don't know. I mean, what do you guys think? The burrito was a complete disaster trying to roll it. But I got it rolled and I'm holding it together with my chef's toothpicks. As you can already tell what I've said on my YouTube channel before. Chef's toothpicks are a chef's best friend. Whenever the burrito hasn't been ruled the best, I can hold it in place. Roll it into a log of that log kind of like starts to fall apart on the burrito side of things. Take a couple of chefs toothpicks and just boom boom boom. Stick them in there at various pressure points and then it'll hold the burrito together. So that when it turns into a chimichonga by the time I get done baking this burrito to a point where all I'm going to do is add the cheese on top of the Doritos. These toothpicks will be able to come out. No problemo. Because by the time that happens, okay, the chimichanga will have baked onto itself. So the Doritos and the squid and the meat and the cheese and all the messy goodness in the middle will stay in the middle I'll let it cool off slice into the middle of it like I've been doing ha so I discovered an easier way to make the tortilla shells more pliable when rolling the burritos but and in pain sticking when discovering that's okay less tortilla less topping equals a better easier to roll burrito that's often the struggle with people who are craving something delicious. So we're going to stick that burrito in the middle rack just like that. So I sure do the ingredients I put in the middle, by the time you've watched this video, if you follow me on YouTube, you've seen how I make these burritos. I'm getting better at making them, you know. That's want to put the cheese and the chips on top.