The Worst Food Show Ever w/ Ian Hecox | Smosh Mouth 21

Shayne confronts Amanda and Ian about their old cooking shows.

0:00-1:29 Intro
1:30-11:05 Being Foodies
11:06- 49:09 Amanda’s Cooking Show
49:10-1:02:49 Ian’s Cooking Show
1:02:50-1:06:39 Smart Mouth

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WHO YOU SEE
Ian Hecox // https://www.instagram.com/ianhecox/
Shayne Topp // https://www.instagram.com/shaynetopp/
Amanda Lehan-Canto // https://www.instagram.com/filmingamanda/

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– Welcome to “Smosh Mouth.” I’m Shayne. – And I’m Amanda. – And today’s episode is gonna be real fun. We found Amanda’s old cooking show from what, 10 years ago? – Like, 11 or 12. – I had no idea that you had a cooking show at one point.

We found all of ’em on YouTube. And so we’re gonna be reacting to those today. And here with us to react is Ian Hecox. – Hello. – Thanks for being here, man. – Thanks for being here. – Thank you for having me. – You also had a cooking show?

– I did have a cooking show. It’s something that I agreed to. I think it was around the time of the downtime between the Defy collapse and Smosh coming back. So I was kind of like, you know, considering expanding my career. – And becoming a chef. – Becoming a chef.

– Well, you know, I can’t cut it as a chef, but I can eat food. – Well, the good news for you is that I also found that show, and we are also going to be reacting to that one as well. – I feel like my show is gonna be better.

– Oh, it will be. It will be better. – We’ll have to see. We’ll have to see. Amanda, you’ve talked to so much crap about this show. – Here’s the thing is that it wasn’t my cooking show. – Okay. – So it’s a cooking show called “Food New England,” where I’m from. – Wow. – And when I was working at Channel 7 News, one of the producers came up to me and pitched it

And was like, “We’ll get a crew. “We’ll take you to your favorite spots around Boston, “and we’ll film you talking and reacting “and like kind of talking about the restaurant.” And then the one is me making a breakfast sandwich in my apartment. – I was gonna ask, like being New England,

Was it just you sucking down clams everywhere? – No. – Today we’re making clam chowder again for the fifth time. – Actually, I’m like not eating anything that’s very New Englandy at all. – Oh. – Like, I make an egg sandwich and I have like pancakes and- – Spoilers! – Sorry!

– Did people really need a cooking show to know how to make an egg sandwich? – Yeah, they really, really did. – So you actually, you were the one cooking in this for the most part? – So, no, so I’m cooking in one,

And then I didn’t really know what his whole concept was, but I’m cooking in one, and then I go to a couple restaurants and I like walk through. Here’s the thing- – I found a little bit of both. – I talk shit because I watch it back

And you know when you watch back old videos of yourself, you know exactly where your head’s at. – [Shayne] Yeah. – And when I watch it back, I’m literally saying in my head, “I have no idea what I’m doing, “and I don’t know what I’m saying,” ’cause there was no script.

I improvised the whole thing. – [Shayne] Oh. – Oh, I improvised the whole thing. – I haven’t watched them. I have not watched them. I started one, I laughed immediately. And I said, “I’m gonna save this because it’s so good.” – And I also can see like my mom in me a little bit. Like, I do this like side mouth thing. You’ll see. – [Ian] Wow. – [Amanda] It’s just (groans) – So look out for the side mouth. – Okay, we’ll keep an eye out for the side mouth. You guys both like food a lot though. Like, you’re two of the biggest foodies I would say. – I feel like Ian’s a very big foodie.

– Yeah, more so than I think people realize. – Yeah, I mean, I like food. I like food less now because I can’t have gluten anymore. – Oh man, I’m so sorry. – [Amanda] So sad. – That has unfortunately like ruined my world of food. But I do love me some food. I love eating. – Well, so… Yeah, I guess gluten does eliminate a lot stuff. – But there’s tons of stuff, and also you live in LA where there’s tons of gluten-free restaurants. – Oh yeah. Oh yeah, for sure. Oh yeah, there’s always options.

But it’s like, you know, like one of my favorite restaurants in LA, Pijja Palace, which is this like Indian- – Oh yeah. – Italian fusion restaurant. Literally everything there is gluten, everything. So, and the owner has no interest in offering gluten-free options, which is okay.

That’s totally in his power, and I respect that. He’s just like, “I don’t know. “I don’t need it. I don’t need it. “My restaurant’s popular.” – [Amanda] That’s hard. – Which I get. I understand. – I get that too. – It’s so good though. That place is so bomb.

– I definitely love food. I don’t feel like I know of restaurants at the same level as like you guys talk about. But I love going to new places and trying new stuff. There’s really not a genre or cuisine that I’m not a fan of. I really like it all.

Again, it depends on the quality, sure. – Yeah. – But I think what I’m probably the biggest fan of is Mediterranean. When I was like 25, 26 was when I started being like, “I need to learn how to cook. “I need to genuinely know how to cook some stuff.”

And I got a Mediterranean cookbook, and I started making stuff out of that. And Ian could tell you, it was my first attempt, but my first attempt at baklava was actually surprisingly successful. – Yeah. – And I just followed the cookbook to the T. And it took forever ’cause- – It took forever.

Phyllo dough. – You’re laying all these layers of dough and olive oil, and you make this this thing of, you know, honey and all this stuff that you pour over it at the end. Turned out great, man. – [Ian] It was really good. – I need to make that again.

– Baklava, you don’t know this, but is one of my favorite things on this planet. – It’s delicious. – I love baklava. I love… I don’t like really sweet desserts. So those are all my favorite flavors. Like, I love rose, I love pistachio. I also, I love very floral things as sweets.

– Yeah. – I feel like I have a very different palette than, I don’t know. – Yeah, like a lot of like Middle Eastern- – I love Middle Eastern food. – A lot of it’s like dates, pistachios, like maybe you get some cream. – Jams. – It’s not like, here’s a giant cake.

It’s definitely like, it’s like pleasant, and then you don’t feel like total garbage at the end. – I love Middle Eastern food, Turkish food. I actually wanted to start getting a cookbook like a Middle Eastern- – [Shayne] Yep. – ‘Cause I got really into baking. – Oh yeah.

– I love baking so, so much. And I feel like Middle Eastern desserts are some of my absolute favorites. So I have yet to find a good cookbook that is Middle Eastern desserts. – Yeah, I guess in the comments down below, give us some suggestions. – Yeah, I would love that. Turkish desserts.

– I love finding a cookbook, and I wanna do this soon of finding just a different cuisine style or different genre and buying a cookbook of that and trying to go through and make a bunch of stuff from it. – Yeah.

– I think Mexican food would be one that I’d love to do. – Ooh. – Because yeah, making that all at home could be really fun. – Just watch the “Great British Bake Off” episode. – Yeah, yeah. – Literally. – Yeah, they cover that.

– No, ’cause growing up I’ve had white people Mexican food. You know, where it’s like white people taco night, stuff like that. – Yep, yep. – But I’d love to try to make some more like to make it better, make it right. You know, would be really fun.

– Try and make some mole. – Dude, I’ve heard that’s a process. Isn’t that like a 10 hour process or something? – [Ian] Probably longer. – Yeah. – I mean, you gotta- – Also, you need like specific- – Stuff. – Containers and things to mold it in. – You know what?

All right, I’m gonna work on- – Dude, if Shayne makes mole and just brings a tub of mole. – That’s gonna be my cooking show, “Shayne Makes Mole.” And it’s a 24 episode season of me failing every episode. – You’re gonna get tons of viewers. – So you bake.

– So I love baking. I don’t know, it started in COVID. I love baking. Also, I love following a recipe. – Oh dude, I love following a recipe to the T. – Yeah, one of my best friends, Dunya, she’s Middle Eastern and she can just come up with it in her head.

See me, I love following a recipe. So I feel like baking was really beneficial for doing that. I got obsessed with making thumbprint cookies. I have yet to bring those in. Like, thumbprint cookies with a little bit of jam. – Yeah, yeah, yeah. – Oh, I love those cookies so much. Shortbread.

– Do you put the jam in after they’re done baking? Is that a stupid question? – No, it’s not a stupid question actually. So basically you’re making them, you’re making the whole dough, and then you do the little balls and then you roll them in sugar

And you put them out on a baking sheet and then you press your thumb, or you could do a little spoon, press your thumb and then you put them in the freezer for 30 minutes before you do anything, bring them out. Then they’re like a little hard.

And then you have to heat up the jam, not too hot. And then you put the jam in, and then you bake them. – [Ian] Really? – Oh. Wow. – So they have to be frozen first, otherwise it won’t hold. – That makes sense. – If you skip the freezing part,

You’ll just get jam in the middle and then they’ll just spread throughout the cookie. – Oh. Okay, interesting. – Yeah, pretty cool. – Kind of reminds me of that Mythical Chef Josh fact that he said on our channel, which was that chocolate chip cookies were invented

Because the person wanted to make chocolate cookies. – [Ian] Oh yeah. – So they thought the chocolate chips would melt like into the cookies, but they didn’t. They stayed as chips. – What? – Yeah, pretty crazy. – [Ian] Wow. – All right, so you like baking now, but you don’t cook much.

– I do cook. – You do cook? – So my husband cooks all the time. He’s such an amazing cook. And he’s the type of person that just throws things together in his mind. – Pretty cool. – [Ian] That’s fun. – He is such an amazing cook.

And so I’ve gotten better at like trying to cook. So I’ve gotten all these amazing cookbooks. My friend got me Alice Waters, the like very simple foods. So good. So I’ve gotten really good at making, I got a Le Creuset for my wedding. A wedding gift. – [Shayne] Hell yeah.

– So I’ve gotten really into Dutch oven, like coq au vin. – I’m sorry, I can’t- – Dutch oven? – Yeah, I’m never not gonna think of, you know- – Such a kid. – I’m such a boy. I’ll never like mature enough to hear somebody say, “I have a Dutch oven.” – Ian immediately laughed. There wasn’t a second. – Yeah, you can’t just mention a Dutch oven

Without cracking a little smile. – My husband and I like to Dutch oven each other all the time. It’s really fun. – I should get one though, ’cause like you just make such like insane stews. – Coq au vin is so good. It’s French. – I bake bread in my Dutch oven. – So, okay, I want to learn how to do that. – There’s a book for it. – [Amanda] Is there a book?

– [Shayne] Yeah. – Okay. I also- – Salt water, flour, yeast. – Oh wow. I’m also kind of in the market for a Dutch oven cookbook. – Yeah. – So anything in the comments I actually need (laughs) You guys are (beep) – I’m like, you have a bed, don’t you? – Yeah, just get a blanket and a bunch of farts. – Eat some beans, get under the blanket. Okay, so, Amanda, that’s where your cooking career is now. But it’s time to take a trip in time to the start of Amanda’s cooking career. – Which was zero.

– And we’re now going to react to “New England Food”? – I’m anxious. – “Food New England.” – “Food New England.” – “Food New England.” Here’s the thing, it’s a channel. I think they have 300 subscribers, which is fun. – Okay. – And I’m not the only person on it.

And funny story about this, my sister took me to a restaurant, thinking it was the one from my video. – [Ian] Oh. – And it was the weirdest restaurant in Coolidge Corner in Boston. And she was like, “Okay, we’re here.” And I was like, “Oh cool. “It’s like French toast.

“They do French toast.” She’s like, “Yeah, remember?” And I was like, “Oh, this isn’t where I did the episode.” She was like, “Oh (beep) “Why are we here?” – All right, let’s see this. – Oh my god. – All right, Tim is gonna set this up really quick for us, and then we’ll begin. Okay, so this first one is titled “Amanda’s Tequila Margarita.” – What margarita isn’t tequila? – [Shayne] Yeah, Amanda,

That’s a very special margarita you’re making there. – This is a perfect title for exactly what these videos are. No (beep) idea what I’m talking about. – [Shayne] Okay, let’s hop in. – Hell yeah. – I did not come up with this intro. – Hi, everybody, it’s Amanda. We’re here at one of the best, hippest place in Quincy. – See the side mouth? – It’s called The Fat Cat. – It’s called The Fat Cat. – Gone many times with my sister.

It’s very cool, small, quaint, cozy place. – Can we pause it? Can you please take your hands out of your pockets? – I can’t. – You’re moving your jacket everywhere. (laughs) – And it’s like you’re like clearly like trying not to create a scene. You’re speaking so low.

– You’re like, “So we’re here at this bar that I love.” – How embarrassed are you in this? – Amanda’s so bummed out already. – I’m so embarrassed right now. Here’s the one thing people don’t know about this, about me. When I’m a person, I get really embarrassed in public. Really embarrassed.

– [Ian] I’m the same way. – I get so embarrassed. I was so embarrassed this whole time. – [Ian] I could tell. – I was like, “People are watching us.” Also my hands during this time love to move. So they’re in my pocket, so they don’t move.

– But you’re still moving ’em around. – My jacket. – Because normally like, “15 people were stabbed to death outside this apartment.” – Exactly. I am so embarrassed this whole time. I’m so embarrassed. And I’m embarrassed watching it. – I love how much you’re spinning around too.

You keep turning back to the camera. It’s like, could we not have started this video at the bar? Like, why are we doing this? – Also, that wasn’t my decision. You have to remember I’m being directed right now. – The music’s also blasting, and you’re like, “And here we’re at this bar.” – [Ian] Yeah. – [Shayne] And here we are. We’re at the bar. – And of course we showed up, and the owner was like, “Oh, is this happening?” You know what I mean? And the bartender was like- – What are you doing here? All right, let’s keep going. – I just love, it’s just like ordinary like operating hours. You have like a camera with a giant light on it that’s just blinding the bar patrons. – I am so deeply uncomfortable.

You should- – I can tell ’cause I know. This is the exact feeling I get, so I feel- – Well, buckle up, Ian. Yours is coming. – Oh. – The best bar in town. Okay. – No cuts. – So… – Just dead space. – I love every kind of drink there is.

Martinis not so much. Too strong, too much vodka. – Martinis are my favorite drink right now. – I must say, my true passion is tequila with the salt. Flavorful, lime. – [Amanda] I hate tequila. – Mexican salsa, yes. – What am I saying? – Mexican salsa, yes. – Mexican salsa, yes. Comment down below, “Mexican salsa, yes.” – Again, I’m so deeply uncomfortable. – Tequila with the lime. Mexican salsa, yes. That’s a Donald Trump quote. – I don’t know what the (beep) I’m saying. I don’t know what the (beep) – Lost his shit at that quote. – Mexican salsa, yes? – Next time I go to a Mexican restaurant, I’d be like, “I love the tequila, the spice, “the Mexican salsa, yes.” – The waiter’s gonna be like, “Okay man. “Cool.” – It gets worse. – All right, let’s keep going. – So I’m gonna order a fresh margarita from the beautiful bartender here/manager.

– Don’t know her name. – How you doing? – Good. How are you? – Good. Would you like a house or a top shelf? – Ooh. Like I said, I was poor, so let’s go with the house. – Did you hear this? Wait, go back. You missed what I say here.

– How you doing? – Good. How are you? – Good. Would you like a house or a top shelf? – Ooh. Like I said, I was poor, so let’s go with the house. – [Victoria] A great tequila. – Huh? You never said that. – Did you say that earlier? “Like I said.” – I don’t know. – Amanda. (laughs) Amanda looks like she’s being tortured right now. – “Like I said, I was poor, so the house.” – So I’ll do the house. – I told you. I told you. This is (beep) up. Why would I go-

– Are you paying for this personally in this video? – Probably. – What? Why? It’s a production and they’re forcing you to buy stuff? – I was poor. (laughs) – The production’s like, “We’re not helping her.” – I don’t know what the (beep) I’m doing. – Okay, so we’re watching a video

Where you’re ordering a regular tequila margarita at a bar. What’s the selling point? I’m not trying to be mean here, but like what am I watching? – Guys, I have no idea what the show’s purpose was. But the manager’s like top shelf or whatever. And I’m like, “Well, I’m poor, so house.”

She’s like, “You have a full camera crew. “You have a full camera crew.” – What the hell’s going on? – I don’t (beep) know. – At this stage though, I don’t see any difference if there was a video of a guy being like,

“I’m gonna go to the gas station and buy a Bud Light.” Like, what? Very informational video. – Again, the producer was an older dude who worked at Channel 7. This was his passion project. So he didn’t know what the (beep) he was doing.

And so I got no direction, so I’m improvising all of that. – All right, well let’s see what else you improvise. – No matter what. – [Show Amanda] Ooh, Lunazul, cool. So what else is going in this margarita? – This is just, I mean, each bartender has their own- – Hold on.

They just poured, okay- – [Amanda] That’s the east coast. – That’s a pint glass. – They pour it in pint glasses. Margaritas are in pint glass. – That’s insane. – There’s a lot of ice in there, but that did look like a lot of tequila. – That’s right.

– She did not measure that out. – No. – [Shayne] She just was like- – No. Bartenders don’t measure. – [Shayne] She’s like, “You need this.” – She’s the manager. She’s eyeballing it. – She’s like, “Get your hands outta your pockets. “I’m gonna make you-” – You poor son of a bitch. – Mexican salsa, yes. – She’s probably sitting there like, “God, this girl has no career.” Mind you, this is the restaurant down the street from my sister’s house, so we go in all- – No! – [Amanda] Yes. – Okay. – Mexican salsa. – I mean, each bartender has their own thing.

For me, it’s fresh squeezed lime, tequila, triple sec, and a little bit of sour mix. – That’s… – The camera’s on the back of my head. – Camera’s just like… He’s like, “These margaritas are great.” – It’s a 60-year-old passion project. The guy behind the camera is 60. – And this is his idea? – Yes. – [Ian] Okay, he’s the one filming it. – She just said like, “This is my version of a margarita.” And she described exactly a margarita.

So she said other people have different versions of their margarita. – Well, I do remember ordering, I think I got a margarita at Kimmy’s wedding, and the guy put Squirt into it. – No! – No! – Yeah, yeah, yeah. – Wow. – He gave me like tequila and Squirt. – Oh.

– Yeah, yeah. So, there are other ways that people make ’em. It’s not the right way. – Absolutely not. Absolutely not. – Oh wait, it was a Paloma. – There’s all different types of margaritas. Sometimes you can have watermelon. – I want you to explain just that.

I don’t know what you’re about to say. – She went to Chili’s. – Sometimes you can have watermelon. – And got a watermelon margarita one time. – Guys, I grew up on the east coast. Watching this knowing, I have no idea what to say next, so I’m like, “You know, there’s watermelon.”

I don’t even think I say any other flavors after this. I think I say lime. – Okay, let’s see. – Strawberry. – Yeah. – Strawberry? Strawberry margarita- – Chili’s and Fridays were a hit in my life. – Oh, for sure. – Strawberry margarita, that’s, yeah, that’s a little bit better than watermelon.

– No, that’s- – They’re both- – This is definitely TGI Friday’s the 99- – I also love that you’re weaving a spell as you were saying this. You’re like, “You can have this and you can have that.” – And do you see the side mouth? I’m like, “So.” Watch.

Just keep watching. – I don’t know if I’m seeing that. – Sometimes there’s actually margaritas mixed with sangria, which is the best of both worlds for me. – Disgusting. – Huh? – Disgusting. Disgusting. – Is that a thing you’d had? – No. – You lied? – I made that up.

I’ve never had that in my (beep) life. – I’ve never heard that. – You just made that up right there? – Yeah, I panicked. – You just said that? You know, sometimes they mix margaritas with sangria. – That’s me (beep) panicking. I’m panicking. And mind you, the woman’s there just being like… – Yeah, yeah. – Turns back to the bartender. Bartender’s like, “We do not do that.” – We’ve never done that in our lives. – I promise you we’ll never do that. All right, okay, so we’re hardly a minute in,

And Amanda’s struggling pretty bad – Personally. But let’s go with the traditional one because I’m here and why not? Lime, salt. You know the works. Get a little crazy. – I wanted you to say “Mexican salsa, yes” again. I was waiting for it. – Mexican salsa, yes.

– [Show Amanda] Looks like she’s going to mix it in there and put it in a beautiful glass. – Old school. It’s not a beautiful glass. It’s a (beep) pint glass, and it’s a weird plastic tub of salt. – Can you smell it? Oh no, you can’t smell anything ’cause you’re at home.

Sorry. – The audio totally changed. – You can’t smell anything ’cause you’re at home. – And then she puts the top on it. The salt around the rim. – Oh, beautiful glass. – [Show Amanda] It’s weird. I don’t like salt in my food, but salt in my margarita. – Wait, Margarita yum. – Yum. Yum. – She just walks away. – [Victoria] Finishing touch. – Finishing touch. – Voila. – Just a (beep) lime. – That was amazing. Thank you so much. – I still don’t know her name. That was amazing. – And thank you for letting me order this right now. – What? – Huh? – Okay.

We don’t need that. – [Ian] Are you just gonna suck in all that- – [Amanda] Good, because of the turtles. – Like to do a little squeeze. Put it in. – [Ian] That was just a mouthful of salt. – Woo! That is really, really good. – [Amanda] Yep. Lying.

– The salt with the sweet, the ice cold. – The salt with the sweet and the ice cold. – Ice cold. – Guys, I am panicking. I am full panic mode because first of all, I’m not a salt person. I don’t love like when things are too salty.

You could tell I am dying. – You just got a mouthful of salt. – You got a mouthful. That is more salt than I’ve ever seen on a glass. – It is loaded. – I am dying! – Fresh lime. – Oh no. – I think it goes down a little bit too easy.

– Yeah, this is really, really good. – What was that? James? (laughs) They just cut to a quick, that was the quickest shot. – The Fat Cat. That’s the Fat Cat. – They cut to a drawing on the wall of a cat for like a second, and then it’s back to you

Right where we just were. – Yeah, well I mean there’s no, it’s just one camera. – Yeah, I know, but it’s like- – It’s like the only cut in this actual video. The rest he’s just rolling. – No, it’s horrific. And then it cross fades here, so the cat’s in the background.

– Sometimes I get them and they’re too sweet, like that sour mix. You didn’t put any sour mix in it, right? – I put a smidge. – I put sour mix in that. (laughs) – I’m like, “You didn’t put any sour mix.” – She told you at the beginning.

She said what the ingredients were and she said sour mix. – She did? – Yes! Yes, she said sour mix. – And I go, “You didn’t put any sour mix in this, right?” – What is this, tequila? – I put a smidge in there. – I put a smidge.

– She hates her life right now. – She’s so mad. This is the worst day of her life. – I just don’t think she cares. – No. – She’s being a good sport. She’s being a really good sport. – She’s a good sport. – Barbara is her name? – No.

– It was on the video, and I wasn’t paying attention. – See, I could not remember. I kept going like, “And thank you.” – I’m gonna say it’s Kimberly. That’s what I’m gonna say. – All right. – Margaritas are supposed to taste like tequila. – Exactly. See, she knows what she’s talking about.

Most places don’t, ’cause it’s usually like sweet sour mix. And now it’s just like fresh. – The sweet and sour mix? – Ice and lemon. – Okay, you really do not know what you’re talking about right now. – I don’t know what I’m saying. I don’t know what I’m saying.

And I keep bringing up the sour mix how much I hate it. I’m like, “Yeah, most places don’t know what they’re talking about. “They put sour mix in it.” – It’s just a sweet sour mix. And this one’s fresh. It’s like, no, it’s not. – She’s like, “I put sour mix.” – She’s like, “I made it exactly “how you just describe you hate ’em.”

– And I don’t know what I’m (beep) talking about. – And this ice, delicious. – I just keep saying ice cold ice. – Tequila, salt. – Ole. – Ole! Yeah. Cheers. – Help me. That’s the video? – That’s the video. – See, I haven’t been able to get all the way to the end, so I haven’t seen it in a while. I just picture like a dad band group who’s just like (imitates rock music) ♪ Mexican salsa, yes ♪ – Um… – That was pretty rough, Amanda. I’m not gonna lie. – It gets so much worse. – Amanda, I gotta say Anthony Bourdain walked so you could- – Jesus Christ. – I don’t even know. – Honestly, honestly- – I don’t even know what to call this. – So this was 2011? Around then? – Yeah, I think so. – So while I was on “So Random,” you were doing this? – Yes, I was killing it.

I think I was like 23 here. – Yeah. – 23? Yeah. – Badass. – I loved my straight, straight, straight hair. – So did you drink a lot of margaritas before this? – No. Tequila’s not my favorite. – You were not versed in margaritas? – [Amanda] No.

– So you were just, was that one of the first margarita- – [Amanda] Nope. – Well, ’cause no, it’s the sweet and the sour mix. – The thing is I am panicking. – Oh yeah. – Through all of this I’m panicking because I keep like doing this mouth thing.

– You were doing that. – Do you guys notice it? – I mean, but like, I would say like… It’s not your fault, you know? – [Amanda] Thanks. – Like, I feel like you were really put in a very strange situation here. – It’s okay. I look at these as, thank you.

I look at these as major growth. I’m like, wow, look, I’ve grown so much. – Why did he pick you though for this? – Because I was a writer at Channel 7, and he was like, “Oh, you’d be great for my show.” – Yeah, he saw your news reel and said,

“Oh, if she could talk about dead bodies, “she could talk about margaritas.” – My news reel is psychotic. First of all, I’m wearing way too many scarves on that news reel. – But you weren’t wearing scarf there. – But I’m wearing one here. You’ll see. – Okay, let’s get into this.

This one’s called “French Toast.” – Ooh, another very- – French toast. Just French toast. – Another very east coast food. – So that one you were getting served, but now you’re about to be cooking? – No, I’m getting served. – Oh, you’re getting French toast. – Correct.

– A recipe that you could have made. Could have shown us how to make it. – Genuinely, there’s really no point to this show. There is zero point to this show. – Okay. – Okay. – Here we go. – Here we go. – [Ian] Bring it in. (imitates rocks music) Oh.

– Everything is grilled of course. I love grilled bread. – [Amanda] Scarf. – Who doesn’t? Buttery, delicious. All right, so they give you a cup of ice. Endless refills. We’re gonna go over to- – Ice, your favorite thing. – [Ian] Ice, ice. – Ice is Amanda’s favorite thing.

Thank God they gave her a glass of- – (beep) panicking. – And she’s like, “You can come to this place. “They give you a glass of ice, and it’s awesome.” – I’m (beep) panicking. – I like to chew on it like a dog. (laughs) – I’m panicking. I’m like, “Ice. Ice.

“And there’s ice in here, “and it’s so great that there’s ice in here. “And I love ice. “And when we have ice, everything’s good.” – The drink section right now. – I actually loved this place for breakfast. It was the (beep) shit. – [Shayne] Okay. – [Amanda] Such good food.

– I love a good diner. – It was so good. What am I doing? – All right. – Please watch the people behind me too. – Love ice coffee. Hot, cold, winter. – I love iced coffee. Hot, cold, winter. – You did just say that. – I also love that this is still one camera. He had you get up and walk past the camera, then go back and then walk from another angle. – This cut is insane when you consider that fact. Yeah, boom. – And then he has you-

– Breaking the 180 rule, but who cares? – Love ice coffee. Hot, cold, winter. Doesn’t matter. – Hot, cold, winter. – I am fully flipping out. My heart. You know what I’m thinking about? I’m like the guy at the register doesn’t want me to be here.

All these people are trying to have food. I don’t know what the (beep) I’m talking about. I don’t even know why I’m here. – [Shayne] You’re ruining their day. – It doesn’t matter. The only thing I wish is that I wish they had different flavored iced coffee. – Just a big glass.

– What? – Hey, I can’t be too picky. – It’s just a giant pitcher of ice coffee that you just pour into a cup? – You’re talking about this like it’s some whimsical thing. They have a dispenser for coffee. And I’m not hating on that. That’s fine. But I just love that-

– It’s just a big plastic. – I love that you’re trying to- – Ice coffee. And I’m like, ooh. – You’re trying to talk about this like, look at this wonderful thing they have. It’s called a soda machine. – Which is probably why he had me do these videos,

’cause I’m like, ooh, look at this gorgeous. – Wow, have you ever seen- – Winter. – These videos are great for someone who doesn’t know- – Who just landed on this planet. – Yeah. – And was like, “I’m from Mercury. “Hello.” – All right, Mexican salsa, yum. – Yes.

– All right, we fill it up. Now that they don’t really have flavored, I’m gonna add a little bit of hot coffee to add a little bit of flavoring. – Why would hot coffee add- – [Ian] We’re adding what? – Hold on. So, because maybe there’s… You just made iced coffee

And you’re now adding hot coffee to it. – For flavor? – It’s probably a flavored hot coffee. – You’re pretty crazy. – French vanilla. Hazelnut. – Okay. – My go-to. – That’s still insane. – I will say hazelnut- – A tiny, tiny bit of hot. – Hazelnut was my obsession.

I loved hazelnut iced coffee. – I can tell. You’re wearing a scarf. Of course you love hazelnut. – Look at my whole outfit. – This outfit is insane. – It’s amazing. – It’s good though. – Milk. – That bracelet. My sister lived in Kenya for a year and gave it to me

And I never took it off. – That’s awesome. I think you told us that. – Yeah. – This might be a little bit overflowing. Sometimes I want more than I can have. – What? Okay. Words of wisdom. – Splenda, I know people say it gives you cancer. Don’t they all give you cancer?

– What the hell am I talking about? – Like, we’ve all put sugar and sweeteners into our coffee, put milk in our coffee. Why do we need to film this? – Why are we filming me getting iced coffee? That’s the thing. – Yeah, this is so odd. – I felt like I just did what I…

What I was given, I just made a meal out of it. You know what I’m saying? – Yeah, you really were. The great thing about it is you do not stop talking, which I think is the point. You were like, “I need to just keep saying things.” And you do keep saying stuff.

I think if I were to host this, especially back then when I was younger, it would just be quiet and I’d just be like, “Okay, we’re getting coffee. “All right, so we have our coffee.” – Which is probably why he had me do it, ’cause I was just- – [Shayne] You just go.

– I was panic talking. – [Shayne] It’s great. – I’m like, “Winter, cold, ice, yum.” – Whatever. Mexican salsa, yes. – I’m going with Splenda. It’s what I like. – [Amanda] It’s what I like, and it gives people cancer. Here we go. – [Shayne] Who cares? It’s all about the coffee

– Now, cover. Covers are over there. – [Amanda] Cool. Oh, I didn’t use the straw in the last video, and now I’m gonna use a straw. – [Show Amanda] Look at that. – [Amanda] I’m a big walking contradiction. – It’s just coffee. – Who the (beep) cares? – You’re talking it up.

You’re talking it up. – [Ian] This really is- – Coffee, it’s the best part of the day. Gets you going. Turns me into a real human. Coffee. Oh, wow. Yes. Yes. Thank you so much. – [Ian] Well, that’s French toast. – Perfect. – [Shayne] Yep, you did order French toast. – All right.

Can you smell that? Let’s move the coffee. – [Ian] Amanda, TV writer. – What am I doing? – You can’t smell it, but I can. – TV writer. – [Show Amanda] So we can add a little bit of butter. Look at that maple syrup. So cute.

We don’t need to add too much butter. – [Amanda] What? – All right, so the reason that I’m getting- – So you just said you could add some butter- – What is the point of this video? – And now you’re not adding any butter. – Nope.

– You’re about to just eat these dry. No syrup, no butter. – Because I’m freaking out inside. Trust me. – Bread. – Trust me, I am (beep) losing it inside. – If they had brought you a plate of just four plain bread slices, not French toast- – I’d be like, “Oh my god.”

– You’d have been like, “Oh, look at that, gorgeous.” – Crusty loaf. – They make their bread so unique. You know, some people cook the French toast. Some people just give you bread. You would’ve found a way. – [Amanda] I have the gift of gab.

– I’m just like, he couldn’t go into the back and like film them making it at least? – I know. We get nothing. – There’s no insight into- – We saw you making, not even making coffee, we saw you pour coffee from a dispenser. – Yeah. Next video, I am making something.

– Oh, I’m so excited. – It’s terrible. – I usually get the eggs, the golden grills. Same. I mean, I like differences, but I like to- – As you notice, I say a word and then move on quickly. – My best friend got this and she loves trying everything on the menu.

– You’re talking about this like this is some sort of insane thing. It’s french toast, and you’re eating it without syrup, which I guess some people do, but I just think that’s a little weird. – I’m eating it dry because I’m (beep) panicking, man.

I’m like just go into it. – And it was. I was pretty much eating her menu, her meal. Excuse me. All right. – Excuse me. (laughs) – We’re gonna cut right into this. – Just no retake. – Okay. – Can we do that again? No? Okay, all right. – So we’re just gonna keep on rolling, huh? Okay. – And then I just go, “Excuse me.” – If someone came in and did like “Pulp Fiction” style held up this diner, you guys would still keep rolling, and you’d be like, “Oh, they loved it. “This place is so exciting.”

– Oh look at that, it’s a shootout. Excuse me. Nothing. – I love shootouts. The guns. – [Shayne] The guns. – The ice cold. – The ice cold, the winter. – Winter. All right. – Cutting into a dry… – [Ian] Okay. – What are you doing? What are you doing? – Why are you shifting the French toast around?

– Sour, sweet. It’s crazy when you have food, you know, you think, “Oh, this might not be good. “This doesn’t sound good.” – What? – [Show Amanda] But if you just think of the flavors in your head and you mix them and you put ’em all together, it’s perfect. – What? – What? What did you just say? – What is that? – Let’s get that quote one more time. – [Show Amanda] You know, you think, “Oh, this might not be good. “This doesn’t sound good.” But if you just think of the flavors in your head

And you mix them and you put ’em all together, it’s perfect. – My brain was like, my brain was in survival mode. My brain was like, “Let me get some words attached to food. “Mix, perfect.” – Did you mean to say like, you meant to say- – I know what I meant to say. – If you think about the flavors

And you mix them up in your head. – I think what I meant to say- – Or like mix all the flavors on the plate. – I think what I meant to say is that if you read all the ingredients and they all sound good, mixing them together will probably be good.

– Is this still, and I’m not judging, is this still how you eat French toast where you cut it up and then you pour a little bit of syrup on each bit? – Yes, yes. – Okay, I respect that. That’s okay. – Is there something in that French toast?

– Yeah, there’s like cream and shit. I think I mentioned that it’s sweet. – You’re not talking about that though. – [Amanda] No. – You don’t mention that- – [Amanda] I think I say there’s sweet stuff. – That’d be something to point out, ’cause this doesn’t look like traditional French toast.

– Also it’d be cool if he like put what’s in the French, like other than that, what is the point? – It’s just you eating. – We are literally watching you eat French toast. – I mean, like, really you were ahead of your time. This is a mukbang. – Yeah, truly.

A mukbang with hardly anything. – Yeah. – [Amanda] It’s perfect. All right, first bite. I’m going. – That’s a “Lunchtime with Smosh” reference. – Yeah, Smosh reference. – What? – [Ian] First bite. – First bite. You just said first bite. – Going in. – Watch.

– I think this guy behind me just stares. Oh, and we’re done. – That’s it. That’s the only clip that you gave us from that one. – [Amanda] And we’re done. – [Shayne] And we’re done. – You don’t need to see anything else. Because I literally think I just eat

And then I don’t talk about anything. – And just one tear rolls down your face. – Yep, and I’m like, “Help me, help.” – It looked like good French toast though. That makes me want French toast. – Yeah, this place was amazing. – Okay.

Now we’ve moved on to something a little more advanced. Breakfast bagel. – Here’s what you guys need to know is he was like, “Oh, do you have a kitchen?” And I was like… I was so done living at home that I decided to move to Boston, to the city

And live with five random people I had never met just on Craigslist. And I had moved in, and we all shared this huge house, and I lived in the attic. I couldn’t stand- – How do I not know this? – I couldn’t stand up tall in my room. – Oh my god.

– My room was this. I could never stand up tall in my room. But the rent was cheap. And this is where I filmed this. – Wait, you filmed in the attic? – [Shayne] How long did you live there? – I lived there for like a year and a half.

– Oh, was it fun? – Actually, it was really fun. It was just like a bunch of random people. – Was it all women? – No, it was two couples. – Oh. – And then me. – That’s like safer. – Yeah, it was wild. Oh yeah, yeah, I felt totally safe.

It was wild. – But you lived in the attic. – But I couldn’t stand up tall in my room. – That’s insane. How crouched were you in your room? – Literally, literally, this… Very crouched. I could only fit a bed and a dresser. But I was free. I wasn’t living at home.

– Yeah. – And I could walk to the T, and I felt like. – [Shayne] Okay. – I had a job, I could walk to the T. – That the subway? – Yeah, that’s the subway. – So this was filmed in the kitchen. And so your roommates weren’t there at the time?

– They weren’t there. I don’t think they were there. I don’t know where they were. – Okay, they made sure to get out so you could make a breakfast bagel. Okay. – Yeah. – Okay. Breakfast bagel. – My cooking skills wasn’t, yeah. – Oh, we’re about to see. – Fucking pointless.

This is just pointless. – Hell yeah, dude. Oh! – Whoa, Somerville. – Thank you, Boston! – Hi, everybody. My name’s Amanda. – Okay, hold on. – Let me get that again. – All this font is atrocious. – Hi, everybody. My name’s Amanda, and I’m in Somerville. I just moved into my brand new apartment. I have an island. – My brand new apartment. – Five other Craigslist people. – I wonder if this place has an attic, and I wonder what it’s like.

– Literally none of the stuff behind me is mine. – It’s crazy for a brand new apartment. – It’s not brand new. It’s so old. It’s the oldest building in the- – Is it an apartment or is it a house? – It’s just a (beep) house. – Look at this apartment that I have. – Literally nothing you say is the truth. – It’s all a lie because it’s coming from a panicked place. – This is my new apartment where I like to mix sangria and margarita together. – My brain is sending out alert signals,

And they’re coming out as words. – Kind of live in a little hostile, five people, yeah. – Okay, you’re being honest. – Okay, okay. – Finally the truth comes out. – The thing is I’m not purpose lying. It’s just happening because there’s no takes. It’s one take. (laughs) – It’s one take.

– Lots going on. So today we are making a vegetarian Mediterranean egg sandwich. – It’s not Mediterranean. – It sounds average and simple, but it’s really not. – It’s not Mediterranean. – And it sounds simple, but it’s really not. – I think I just add lettuce pretty positive.

– Oh, this is very Mediterranean. – It’s Mediterranean. It’s got a tomato in it, so (laughs) – I’m the queen of making nothing into something amazing. – Saying shit. – It’s different. It’s nice. – [Amanda] Bless you. – Bless you. – That’s enough. – [Ian] Thank you. – It’s crisp, clean. So we got a lot going on. So we got the everything bagel. – Okay, so we got a pretty good setup here. We have some orange slices just for decoration on the cutting board. Do not need to be there. Why are they on the cutting board? – They’re in a V. – ‘Cause I understand you could have orange slices for your breakfast. They’re not gonna be in the bagel, I hope. You got a red onion there, tomato. Is that butter or cheese? Sprouts. – There’s something in front of the onion. I don’t know. – It’s just butter on the- – Yeah, I don’t. – Butter. – And there’s alfalfa sprouts. – [Show Amanda] These are decoration, but for the side. They work. – And the egg is just on its own plate.

– [Show Amanda] Spanish red onion. – Spanish. That onion is Spanish. – That tomato is gigantic. That’s a big tomato. – That onion is- – Lettuce. – And I have three knives just in case. – At this stage it is very funny that you said Mediterranean

And it’s just got a lot of the standard ingredients of- – Making shit up. – Lettuce. My sister just turned into a vegetarian, so, and I’m a big meat- – Just turned into. (grunts) – Oh, full moon! (yells) – I remember when she’s like, “I’m a vegetarian.”

And my mom was like, “Why? Why?” She was so pissed about it. – Meat eater, so I kind of feel like I gotta eat some more lettuce, vegetables, the works. So instead of lettuce, little plain, I’m gonna add spinach to my eggs. – I just say I gotta eat more lettuce. – Oh, so no lettuce. – And instead of lettuce, I have to eat spinach.

– So spinach instead of lettuce. Pretty cool. – [Show Amanda] Spinach. We got some sprouts in honor of my vegetarian sister. – Great. – The spinach is also a celebration of the vegetarian sister. The sprouts in particular. – Again, alerts to my brain are just words. – [Show Amanda] Butter, and of course the spice. We got a little spice. – Jack Daniel’s. – Mustard. My favorite Mediterranean staple. Jack Daniel’s spicy southwest mustard. – [Shayne] Some nice spice. Some Jack Daniel’s. – I know for a fact that I had no mustard, and I looked in the fridge, and my roommates only shopped at (beep) Costco, and they bought the worst shit. And I was like, “Jack Daniel’s.

“Here we go.” – You didn’t even shop for this? – No. – They showed up with the camera crew, and you’re like, “I guess I’m cooking whatever I got.” – No, I had to supply everything. I had to do everything. – [Show Amanda] Southwest Jack Daniel’s. Delicious. And my favorite jalapeno cheese.

– [Amanda] That is true. That’s still my favorite cheese. – Going to be fantastic. I can’t wait. – [Amanda] I don’t know why I’m whispering. – So a little bit of butter. We’re gonna grill our bagel. Toasting is just boring. – [Shayne] Okay, let’s flash forward here. – [Amanda] Oh my god.

– Anything about me either is I have three sisters. No brother. – [Shayne] So you’re just- – [Amanda] Talking. – Poor dad. He’s Irish. – [Amanda] No idea what I’m saying. – Mustache. The whole shebang. – [Shayne] Jumping forward. – [Amanda] I said he’s Irish with a mustache. Whole shebang. – Scrambled.

Any way that you want. I like my eggs runny. So at the end you can dip the yolk, the bread in the yolk and have it delicious and just runny. Beautiful. – What? – [Show Amanda] I love eggs – Runny and beautiful. – I can’t wait to see how you cook this egg.

– I’m dying. I think I died in this video. – [Shayne] Okay, so you just put it on the pan, and then we just forget about it. – [Amanda] Also, look at the way I cut this. My cousin who was a chef messaged me and was like,

“I need to teach you how to cut.” – [Shayne] Oh yeah. You’re just… I’m not even an expert on cutting onions, but yeah, that was not good. – [Amanda] Just psychotic. – [Show Amanda] I like to feel the crunch. – [Ian] What is that? – [Shayne] Chaos. What are you doing?

– [Show Amanda] Perfect. Ooh, you hear that bagel grilling? – [Ian] Oh, those are giant pieces of onion. – [Amanda] Yeah. What am I doing? Also, mind you, I was running on empty. I was like not sleeping. – [Ian] Okay, so jalapeno cheese. Oh, you just drop the block blocks of cheese

On top of the fry. – Oh my god. – What is that supposed to do? – What the hell? – [Ian] Did you expect that to melt? – I don’t know. I’ve never done that after that in my life. – Had you ever done it before? – Oh my god.

– Dude, this is nuts. – Skip to the end. – Yeah, I need to see the results of all this. – I wanna see what the egg cheese looks like. – I made such a mess. – [Ian] Jesus Christ. – My god. – Result here. – This breakfast sandwich is like 700 calories.

– Okay. – Okay, so the cheese is on one side, on one side of the egg. – Add the tomato. – Make sure we get the chunk of those onions. Yeah, baby. Just in chunks. – Oh good. You didn’t need to cut the onions. You could’ve just had the rings on. – Yeah.

– Put one ring. – [Show Amanda] This is for you, baby sis. Vegetarian. – I’m also just like, my nose is running. Like, I was like (sniffles) – You’re like, “Yeah, so…” – ‘Cause of the onion, yeah. One single spinach leaf. – I’m dying. You can tell I’m dying.

Onions make me really cry. – [Shayne] Oh my god. – And we couldn’t cut. – Okay, loaded up with sprouts. – So beautiful. And for all you meat- – I’m dying. – Meat eaters out there. Vegetarian is not a bad way to go. It’s delicious. – I don’t know what I’m saying.

I’m also, if you notice, I’m speaking in the back of my throat. Do you feel that? – [Shayne] Yeah, I feel it. – I’m like, “Vegetarian is the easiest way to go.” – Yeah, vegetarian. So all the meat eaters out there, vegetarian’s pretty good. Like, they’ve probably had vegetarian.

– Such a fearful little girl. – Most people have had a salad. – Listen, you’re gonna get a ton of facts from me in any of these videos. – I want someone in the comments to let us know. Somebody out there please mix sangria with margarita and tell us the result. – Yeah, the Amanda margarita. – Yeah. – It’s really good. – [Shayne] Oh. – [Amanda] What is this song? – [Ian] This knife is terrible. – [Amanda] What is this song? – [Ian] It’s taking like five years to cut this bagel. No! What is that editing? – [Shayne] Yo! – [Ian] Dude, are we tripping right now?

Oh, this is like a really bad porno. – That was the most insane thing I’ve ever seen in my life! Oh my god. – I haven’t been able to get to the end of these videos, and I forgot that he put like a sexy sax. – He put a sexy sax for the egg exploding. – All right, here’s the bite. – Just in love. I’m in love. Is it possible to be in love with a sandwich? – [Ian] He put like a soft filter over the… – Yeah, I think it is. You don’t have to worry about them calling you all the time.

– [Amanda] What am I- – Coming over. – [Amanda] What are you saying? – They’re there. Excuse me. They’re there. You make them, and then they’re gone. – [Ian] You’re not even talking about the food. – Thank you for joining me. – [Ian] You didn’t even react.

You didn’t even say it was good. – Sorry, you’re gonna miss out. I’ll take care of the sandwich. – Oh my god. – All I say is, excuse me. I say excuse me so much. – I cannot explain how insane. If you’re just listening to this,

The soft filter they put on this is so insane. It just looks like it’s fogged up. – It looks like a flashback sequence. – And the music is insane. – And I don’t react to the bite. – No, you just keep talking. – I just talk about a boyfriend not calling me,

Which is not how I felt about boyfriends at all. – You took the bite and you did not explain how it tasted at all for a second. And honestly, I don’t think it looked good. It looked bad. – No. – Also behind me is like a weird yellow wall.

Like, nothing looked good in that kitchen. – No, this was insane. – And these are the type of videos I was sending to my family to be like, “Look, I did like a fun video.” – Guys, check it out. – Why? – They’re like, “She’s never gonna-”

– That’s why when I was like, “I’m moving to,” now I understand why they didn’t want me to move to LA. – Oh yeah, they saw that. – I was like, “I’m moving to LA.” They were like- – What are you gonna do? – Don’t do it.

Honey, you’re gonna get your heart broken. (laughs) Thanks guys for going on that rocking journey with me. – We got one more though, right? – Hold on. – [Amanda] The next one is on you, baby. – So that was incredible. – Wow. (applauds) – Amanda, bravo. (applauds) – Ice, cold winter.

– Ice, cold winter. – Mexican salsa. – The amount of quotes in that. Incredible. – It’s very quotable. And also it showed me how far I have come. – I feel like we should like make that bagel just- – We should do that. – Yeah, I have not put cheese on the egg

While it’s cooking in a while. – [Ian] We should try that. – Let’s do it. – Yeah, let’s do it. Okay. – [Amanda] Okay. – Now we get to see Ian’s cooking show. – Finally I can rest. – “Getting Schooled on Pasta Puttanesca with Ian Hecox.” So Ian, yeah, you did this show

When Smosh kind of went under for a little bit, so you had a lot free time. – No. No. I started the deal process when it was kind of like in limbo and then this shot like after Smosh had came back. – Okay, I think I remember you doing this. And then they’ll be like, “Yeah, Ian’s doing a cooking show.” And I was like, “Oh, okay.” – Oh.

– I didn’t realize he was into that. – [Amanda] Okay. – Yeah. – So this was called or we’ll get the… You know what, let’s just see this intro. – I love it. – Are you feeling what I was just feeling? – I mean, I don’t even know

If I’ve actually seen the final cuts. – I only watched the intro, and I already was laughing. – Yeah. – Not because it’s bad, but because it’s Ian. – Yeah, it’s very- – Listen to the most wholesome thing you’re ever gonna hear Ian say.

– This is the most earnest you’ll ever get me. – It’s shocking. As a viewer, if you watch a lot of our content, you’re gonna be like, “Who is this man?” Here we go. – Here we go. – [Show Ian] I’m Ian Hecox, a mediocre comedian and a terrible cook. I’m off to learn from the best kind of teacher there is. Nanas. – Nanas. – Nanas. – ‘Cause it was, I think they were… Well, I think they changed the name of it. – So this first one they don’t have you saying the title. It’s a weird change up. – This feels like a Paul Rudd movie. Like, the beginning of a Paul Rudd movie.

– Hi, I’m Ian Hecox. – And he is like… – Hey, what’s going on? I’m Ian Hecox. – [Show Ian] Today I’m cooking with Flora. A nona bringing her Italian flare to the kitchen. Hi, Flora. Ian. – Hi. – [Narrator] This is “Sunday at Nana’s.” – Oh yeah.

– This is “Sunday at Nana’s.” – Oh, that was like a placeholder. – Yeah, they had not gotten your intro. – Jesus Christ. – They hadn’t gotten your intro yet. – No, yeah. – Go back, go back. – They were definitely supposed to replace that.

– [Show Ian] A nona bringing her Italian flair to the kitchen. Hi, Flora. Ian. – Hi. – [Narrator] This is “Sunday at Nana’s.” – Yeah, see that’s not me. – That’s not even you. – Then they had an AI voice filling that in.

– Yeah, no, ’cause they needed me to like come in and do a bunch of VO, and I couldn’t do it in time. – Oh wow. – “Sunday at Nana’s.” – And then I think I recorded- – Hey, Flora, nice to meet you. This is “Sunday at Nana’s.” – And I might’ve recorded some in my house, so I think that’s why some of the VO doesn’t sound that great. – Incredible. But this is so wholesome.

– Just very sweet. – For those just listening, the visuals are so sweet. It’s as Food Networky, Lifetime channel as you can get. – Way better budget than mine. – “Sunday at Nana’s” with Ian Hecox. – Look at all those little plates. – So I have not watched anything else beyond this point.

– So excited. – We’re about to see you with an old Italian. – Yeah. – Ian. – The salsa AKA, the sauce. – [Show Ian] So, Flora, what are we making today? – We make a puttanesca. Make penne puttanesca. – [Show Ian] Okay. – I gonna show you the way I cook. – I love her. – You wanna pour this salsa in a bowl. – The whole thing?

– The whole thing. Okay. – Killing it. – Like, wanna kill somebody. Squeeze it. – Oh. – [Show Ian] This is a messy job. – What is happening? – You’re supposed to wear an apron. – Oh, right. – Oh, you need your apron. – Oh my god. He’s just like… – Okay.

– She’s like, “When you wanna kill someone.” – She’s like, “You gotta smash up all the tomatoes “with your hands.” – Like the way that I killed my ex-husband. – Whoa. Nana! – Nana! She’s like, “Put on this apron. “Shut up.” – She’s like, “I am quirky. “I am Italian.

“You kill your husband, so what?” – Oh. It’s a little small on me. – You look like her daughter’s like new boyfriend, and she’s like, “Come cook with me. “I’ll find out if you’re good for my daughter.” – I’m gonna start the garlic. – Okay. How long have you been making puttanesca? – When I was maybe eight, nine years old. One night we don’t have- – Your hands in that bowl. (laughs) – Closeup shot of Ian’s hands just touching tomatoes. – They’re so white. And you’re just like… I swear you’re just the playing the piano on- – I think what makes this funny to me is how well, this is the opposite of yours. It’s shot so well. Everything is so crisp.

So it’s just Ian just there. That’s what’s funny to me about it. – Oh yeah, it was like a really like good crew. – It’s a really well done show, but just seeing it is so funny. – Tastemade. – I’m gonna look in the cabinet. Find a little caper, garlic, olives.

– This nana’s so cute. – I’m gonna make some kind of salsa. – I want Ian to just be like, “What?” – This nana’s been waiting for this video to come out. – She’s still waiting. – I hope your hands are in that bowl the entire video. – You’re still doing it. – I just leave there. – We have dinner. I put a garlic, two cloves of garlic. The caper. – I love capers.

– Yeah, it’s looking good already. – It’s ready for salsa. – Okay, great. – Oh, good. – Oh, thank god. – Thank god. Let’s get that out of here. – [Show Ian] Okay. – Cayenne parsley, – Okay, got the parsley. – Salt, salt. – This music is so- It’s like “The Sims.” I feel like I’m building a house. – It’s “Great British Bake Off” for sure. – I love it. She loves putting things in your hands. – Throughout the filming of “Sunday at Nana’s,” ’cause you were with a different nana every episode, was there ever sexual tension? – Always. Always. Lots. – Stop. Really? She’s like, “Give me your hand.” – Yeah, and then she just… She’s like, “Good, strong hands.” – Strong hands. Now kill my ex-husband. – Very good, kill my husband. – Kill my husband. – She’s making me do stuff because that was part of the show. Like, they wanted me to like do the work. Like, they wanted me to… – Each shot. – She’s pouring salt into your hands? – Yeah, yeah. – [Amanda] They wanted you to do the work. – They wanted me to do the work. They didn’t want them to do it. – Shots of tequila right now. That’s what we need the salt for. – Oh, tequila.

– [Amanda] Tequila. – Tequila. – Mexican salsa, yum. – Sour, sweet. – Amanda loves tequila. – Yum. – Sangria. – Just kind of spread it in there? – Spread it. – Oh. – This is what all the pros do, right? – God. – Oh. (laughs) – She just (beep) hits you with it.

– She’s like, “God damn it.” – No. – She just loses it. – Ian, I gotta say, you should put these like on, if you have a dating profile, just put this whole clip on. – Oh, okay. – ‘Cause I think it sells you pretty (laughs) – Okay. – Yeah.

You’re just like, “Hey, whoa!” – And she’s like, stupid. – God damn it. – I meant this whole thing, you know, it’s very sweet. It’s just, Ian, nobody at Smosh ever sees you like this. – It’s so sweet. – It’s very sweet. – I need pepe. Pepe. – Pepe! Where are you, pepe?

You see a guy I like, oh, and he runs. – He’s there just like stirring. – Pepe? – [Flora] Pepe. – Oh, pepper. – Wait, pepe? I thought I was the only man here. – What? Who else? Oh my god. – Open your hands and smell it. – She knows. – I’m not that stupid. – She’s like, “Yes, you are.” – Okay, last time. – All right.

– This music feels like you’re climbing up a mountain. – I gonna put in the (indistinct) Have to be cooked. – Oh. – [Amanda] Step two. – Oh, the zucchini – [Show Ian] Okay. – About to zucc it up. – Okay, let me see. And then we gonna fry the zucchini.

– [Amanda] Don’t give him a knife. – Oh no. – Don’t give him a knife towards you! – No. – This you call zucchini. Look. – Oh. – I’m sorry. – She just roasted your ass. That was your first one. She roasted you. – I’ve never cut like a vegetable like that.

That’s hella scary. Cutting a knife towards you. – [Amanda] I don’t think- – I just did that recently with an apple. And cut into my finger. – Oh, so you didn’t learn anything from these nanas. – I feel like her thumbs are probably hard. – Oh yeah.

– My bubba’s thumbs, she would cut and I’d be like, “Ah.” But it wouldn’t go through ’cause it’s just calloused. – Yeah, yeah. – Let’s jump forward here to, let’s see if there’s another step. – [Show Ian] Pasta time. – [Shayne] Oh, pasta time. – This is it, baby. – All right.

– Hold about right inside here. – [Amanda] She looks so stressed. – [Shayne] Oh, that looks good. – My husband is faster than you. – Oh, so you’re grilling or you’re frying. – Frying. – Put some garlic. – Just kind of sprinkle it? – Yes. – [Show Ian] Okay. – This is nice.

– This is very nice. – [Show Ian] Put a little salt in there? – Little bit. That’s it. – All right. – Pepe, little bit. – Pepe. – Gotta love this pepe. – Basil? – This is- – Mint? Oh yeah, yeah. – Slice very thin. – Thin slices over this.

– You guys have great- – [Amanda] Yeah, you guys have great chemistry. – You have great chemistry. You guys are a great team. – What can I say, the nanas love me. – [Amanda] My god, did you ever call her? – I wanna see this final result. – Lot of memory.

– [Show Ian] That’s great. Can we try the zucchini? – Try the zucchini. – Oh yeah. I’ve never had zucchini with vinegar in it. It gives it a nice little punch. I like it. – Like this, pow! – Yeah, exactly. – What if she actually punched you right there? – Yeah.

– And they kept it. – She probably would’ve knocked me out. – Yeah. – Is it very awkward to film these things? – Yeah. – [Amanda] Okay. – Well, I don’t know. ‘Cause like the thing is like all of the nanas were just like nice and like they’re just like regular people.

– [Amanda] Yeah. – And they were just like, I don’t know, kind of like happy to share like something that they’d been making forever. Like, there was like one lady that like had this mac and cheese, and then this like, one of ’em was like this like 89-year-old man.

And he was like a public defender. – I thought they were nanas? – No, it was only- – How did they find this guy if he’s not even a professional cook? – None of them are professional cooks. – They’re just grandmas? – [Amanda] They’re amateur cooks. – Yeah, yeah, yeah.

There was like one that was like- – [Amanda] The best type of cooks. – She was the mom. This guy owns a restaurant and she was his mom. And she made this like Shanghainese like chicken like stew. – Wow. – Like, used like just an entire chicken. Dude, it was so good.

– Hell yeah. – It was so good. – What about this 89-year-old public defender? – We made spaghetti bolognese, I think. – [Shayne] Okay. – Wow. – And it was pretty good. – [Amanda] Oh my god, amazing. – So all these nanas, they lived up to the hype? – Yeah. Yeah, yeah, yeah.

There was, yeah. Yep. Yeah, it was all great. You know, then you’d have like… Nevermind. – What is happening here? – All right, so I mean, I feel like this seems like it’s kind of the end. – Me too. – Flora, this was so amazing. Thank you so much for taking me into your house. – You learned something? – Oh my god, yes. Just thank you.

– You’re welcome. – Ciao! – Ciao! – Oh, yes, I learned something. All right, let’s get outta here. I’m done. – [Amanda] Ciao. – And I’m done. – She’s like, “You’re gonna stay.” – [Shayne] You’re gonna stay. You’re not gonna leave. – You’re gonna be my next husband. – I’m gonna beat you. – Hey, stay right here. – She’s amazing. – Wow, so you did about what, seven episodes of this? – Something like that, yeah. – Wow. I checked it out. It’s got like a couple thousand views, so… – Oh, okay, cool. – That’s nice. Mine has like 25. That’s it. – Which actually, that makes me nervous

That 25 people saw you make that. – Did you check this on YouTube or Facebook? Because they went- – [Shayne] On YouTube. – Oh, okay. – Oh, these were more Facebook? – Yeah, they were Facebook like originals. – [Shayne] Oh. – Don’t sleep on the Facebook views. – Okay, then nevermind.

I don’t know how successful these were. You guys both had cooking shows, and I never have had a cooking show. – Well, we can always change that. We can do a cooking show for you, Shayne. I’ll get my phone and we’ll come to a weird, dark kitchen. – We’ll just go someplace.

– We’ll just go. – Follow me to a Chili’s, and we’ll just one shot and I just go with it. – Then you’re gonna see how many flavors of margaritas there are because there’s a lot more than just strawberry and watermelon. – You’re like, “They call these things fajitas. “I love it.

“The steam, the vegetables, yum.” – Help me. – Oh, I know. It’s gonna be called “Tender Time with Shayne.” And I go to restaurants and I order chicken tenders no matter where I am. And if they don’t serve chicken tenders, I leave. – Okay, that sounds promising.

– Yeah, so every episode is me reviewing a different set of chicken tenders. – I love it. – From a different place. – I love that. – Maybe some episodes I’ll make chicken tenders. – That sounds great. – Look, I think this is a good show.

– I would actually watch you bake stuff and make your bread. – I would. – Okay. Okay. – “Butter Me Up with Shayne.” Okay. Wait, we have a fun end segment. – Oh right. So Amanda and I want to, we want to figure out an end segment for this show. – Yeah.

– So we’re gonna experiment a little bit. And this first end segment we’re trying out, it’s called Smart Mouth. – Smart Mouth. – So we say something really interesting. We’ll take turns. – Yep. – Say something super interesting. And if the other person doesn’t know about it, you win. – Yep.

– [Ian] Oh, okay. – So you need to say a cool fact. – Yep. – And if anyone else here at this table knows it, then you did not succeed at- – Correct. – At Smart Mouth. – Okay. – Yep. – All right, Ian, you wanna participate? – Yes. – Okay.

– And you’re also in it. If you know about something, then- – You go first. – Okay. I struggled with this. – Me too, actually. – But I have one that I think is pretty cool. It’s a fact that I love. – Okay. – Do you guys know the largest animal

That’s ever existed on Earth? The largest animal? – Yes. – You do. You do? Okay, ’cause I’m about to tell you. – T-Rex, obviously. – No, that’s so far. – Hippo. – No, no. – Megalodon? – Are you about to ruin this for me? – I mean, I was gonna say that.

– Megalodon? No. Blue whale. – Damn it. – What? – The blue whale that exists today is the largest animal that’s ever existed on Earth. – The blue whale? – It’s bigger than any animal, all the dinosaurs, everything. There’s no proof of anything that’s been bigger than a blue whale.

– Bigger than the megalodon? – Bigger than. Blue whale’s gigantic. It’s 100 feet long. – Holy shit. – Another fact I learned, apparently they’re so big that like a person could fit inside their veins. – Yeah, I’ve heard that. Like, their heart is the size of like a car, right?

– Okay, that’s amazing. – Beyond enormous. So I won. – You win. – I thought Ian was gonna know that. – No, I didn’t know that. – Ian, what’s yours? – All right, Ian. – Okay, wait, do you have to… Okay. So I could just tell you-

– You can tell me and we’ll be honest if we knew it or not. – Okay. Gandhi was a stretcher bearer in a war in South Africa. – Okay, yeah, I didn’t- – What’s a stretcher bearer? – What is a stretcher bearer? – Like, he like carried people on stretchers. – Oh.

– Whoa. – I didn’t- – I didn’t know that. – I didn’t know that. – Okay, I guess you win. – You got. – [Amanda] That’s pretty wild. – That’s a pretty niche fact. – Pretty crazy. – But hey, that works. – My fact sucks because I did it food related

And it’s kind of stupid. – No, that makes a lot of sense. – What was the first thing planted in space? – Would that be potatoes? – Yeah. Yeah. All right, thank you so much for coming. – This has been great. This has been Smart Mouth, our new segment that we’re trying. – Pretty successful. I lost. – So Amanda has failed Smart Mouth. But we’ll maybe bring it back, and you’ll have another chance. – Sure. – Thank you guys for watching.

Ian, thank you for being here. – Thank you. – [Shayne] Thank you for spending a Sunday with us, Nana. – Yeah, Nana. We love you, Nana. – You’re welcome. – Beat the (beep) shit outta you. – Thanks for watching. Comment down below your favorite Amanda quote.

– Yes, and Dutch oven cookbooks, I mean it. – Yeah. Let us know some Dutch oven cookbooks. – Just get a sheet. – All right, bye! – Bye! – [Flora] You never can be a cook.