July 31, 2025 • 16 mins
Ever try a viral TikTok recipe fail? Or how about a Facebook recipe disappointment?
Today, we're setting the record straight and dishing out the truth on the viral French casserole recipe, and letting you know if banana jam is worth the hype! 🍌
We're tackling what to do with ripe bananas (or what not to do) and giving you the rundown on casserole hell.
Forget those misleading viral recipes that just don't work!
We’re making these mistakes so that you don't have to!
You're welcome!✨
Let’s keep the kitchen talk going!
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Viral TikTok Recipe Fail or Fab? 👎 PLUS 👍 Is Banana Jam Worth It?
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Welcome back, Food FAQ-ers.
(00:01):
I'm Mariela.
- I'm Eric.
- And today we're gonna talk about stuff that sucks.
- Yeah.
- Even though the internet makes you think it doesn't suck,
which is all the things.
- Correct.
It's an experience though.
- I guess, but you know, I really do get pissed
when like a recipe doesn't work out.
I really do get mad.
'Cause I feel like I am qualified.
I'm a qualified recipe reader,
(00:22):
and I feel like I can tell.
But then I can't apparently.
- My only problem is is that
when I do a recipe and it doesn't work out,
I become really obsessed with it.
And I'll make it like 15 fucking times.
Number last year, am I shortbread debacle?
- Well, okay, but we know shortbread is good, right?
- Correctly done, yes it does.
(00:43):
- That's an exception, right?
If you can't make something, that's one thing.
But like that's like saying,
I can't make chocolate cake.
So like chocolate cake must be bad.
No, no.
It just means that you haven't figured it out yet.
I'm talking about these recipes just fucking, they blow.
And there's no redemption here.
There is no redemption.
- I might even blow.
I just don't know what the fuck to do with it.
(01:03):
- Okay, let's talk about yours first.
Because I feel like that statement is going to be
no-lend void real soon.
- All right, so have you ever had bananas?
You just don't know what to do with it
and you don't wanna make banana bread with it?
- All the time.
- Okay, so I'm in a moment right now where
I'm trying not to waste food,
(01:24):
I'm trying to save money.
So Ryan, I'm moving October.
So I have to save money.
So I had seen some recipes online
that you can make a banana jam,
like a strawberry jam or raspberry jam,
you could do it with bananas.
And I remember even saying to myself,
this is gonna be really good or really bad.
So what I did is, it's a pretty simple recipe.
(01:49):
I went ahead and I took four bananas
and they were pretty right bananas too.
So I went ahead and took four bananas
and I said we're gonna make a jam out of this.
Simple recipe, half a cup of brown sugar,
half a cup of granulated sugar,
and about three quarters of a cup of water.
You go ahead and you put it in a saucepan
and you start letting it boil a little bit
(02:10):
and you put about the juice of a half a line in there
and it's supposed to counteract the sweetness.
And then when you're done, you go ahead
and you chop up your four bananas and you put it in there
and you let it start simmering away.
So initially it was pretty good.
Like, I think it was like a bit of a faster.
Pretty good.
And then as a banana softened,
(02:31):
you just simmer for about 20, 30 minutes.
As a softened, you go ahead and start lightly mashing up.
Okay.
So then you go ahead and you put in about
teaspoon and a half of vanilla extract
and about two to three teaspoons of either dark rum
or a bourbon or something like that.
Again, thinking this is gonna be pretty fucking good.
(02:52):
So I ended up with this concoction.
It looks like jam, it smells like jam.
It feels like jam and didn't taste very good.
So I said to myself, all right,
what can I do to doctor this up even more?
So I went ahead and I put a little bit of like a coconut
extract in there too, just to see if it could help
and it did help actually.
It didn't make a little better
and I put a little bit more rum in it.
So it was pretty good.
(03:14):
Well, I put it away in a tub of air
and I said to myself, well, I'll let the ingredients
kind of get a little bit or acquaint it.
So the next day I tried it, it was good.
It wasn't bad, it wasn't great.
I don't know what I would do with this item.
It's not gonna be like a jam you put like on a toast.
You're not gonna make like a jam thumbprint cookie with it
(03:35):
and maybe I need even more ripe bananas.
Maybe they need to be like, basically black to use them.
Yeah, look, it was a way to try to save something
and I saved it.
- I have some notes here.
- Okay, go ahead.
- When you told me about it, I thought, okay, yeah.
But I could see the appeal, right?
But as you're describing the process to me,
(03:56):
I'm thinking there's gotta be a reason
why banana jam isn't commercially available.
- Correct.
- And it's probably because it's not very good.
- Correct.
- And then you added coconut, which is like,
really a pinia colada jam?
I guess it's a lot easier.
- It makes a kind of pinia colada,
because there's a liquor in there now.
So it just definitely kind of makes a little pinia colada ish.
(04:19):
- Which makes you your mother's son, a hundred.
- Totally, 100%.
- And it looks good.
- Oh, we can talk about this recipe
because I'm thinking I'm gonna make banana bread with it
and I said, that is stupid.
Why would you make, go through all this trouble
just to make banana bread?
(laughing)
- What's the day of the day?
- Banana bread.
(04:39):
- You could've started that banana bread.
(laughing)
- Let's see.
And I'll, yeah, give it a damn.
I'm like, well, fuck it, I'll make banana bread with it
and you're right.
You're like, well, why'd you go through all that?
Just fucking make banana bread.
'Cause trying to be an event of Marialla,
I'm trying to think outside the box here, okay?
(04:59):
- We good.
It's a good thing.
- You know, I thought about it.
Like it might be good to put like an ice cream or something
like that, like warm it up on an ice cream.
That might be okay.
- I'm gonna put a banana split.
Oh, you know what you could do?
Like, mix it like a milkshake,
like a banana split milkshake?
- With ruminate, yeah.
- Again, you could've just put a banana in my screen.
- Okay, shut the fuck up, okay?
(05:20):
- The moral of the story is, don't make it.
- The moral of the story is not everything Jams, literally.
- You remember that remake of Alice in Wonderland
from Disney with Ringo Star?
And when the lady was like,
"JAMM TODAY, JAMM YESTERDAY."
But never EVER JAM TODAY!
- Yeah, not this.
(05:41):
This is not jam any day.
- I loved her.
Who was that?
Phyllis Diller, I don't remember.
- I don't fucking remember.
I got jam on my mind, Mariela,
and I feel defeated because, you know,
this is not something I'm gonna redo.
I'm not gonna go, I'm by fucking bananas
and way too late, they rot,
so I get like overly ripe
so I can fucking make more banana jam.
- This is just a cautionary tale, episode, I suppose.
(06:04):
- Just eat the bananas.
- Just eat them or make a banana bread.
You know, you can freeze your old bananas.
You don't just have to use them.
I've done that before.
- Oh, I know.
- Yeah, I did that.
When I went through the whole kick of trying
to make ice cream out of frozen bananas.
- No, I mean, like, yeah, you can freeze them
and then use them in your banana bread.
- Yeah, that's true too.
- So maybe next time instead of torturing them,
(06:25):
so you could just make banana bread with them again.
You could just do that.
- Okay, you know what, shut up.
It was an inventive idea.
- To work crimes, what that was.
- And, you know, I'm glad I did it.
You're just jealous that you didn't think of this first.
So. - Neither asshole.
You found the recipe on Facebook,
I don't wanna hear you.
- Okay, but you know what?
It doesn't matter.
I still fucking found it, okay?
(06:46):
Let's see you jam something.
- Nothing.
- Nothing.
And talking about stupid recipes, I found a casserole,
which we all know how I feel about casseroles,
but I continue to give them a shot.
I don't, I love the ease of a casserole
because it's just everything in one pan,
but it generally turns out shitty, I think.
There's, I can't think of one, maybe two in a casserole,
(07:07):
but I can't make that at my house.
Nobody will eat it.
- I fucking love two in a casserole.
- I do too, but I think it's like,
I don't know, it's like an acquired tea,
I think, not everybody likes it.
- I was in the area you grew up in,
it sounds like really popular, like when we were kids.
Not necessarily popular in our homes,
in our Hispanic homes in particular,
but I think as kids, I was like a pretty popular,
(07:29):
like in the 80s, like a pretty popular thing.
- Yeah, like I was heard about it.
I didn't eat it at my house, my mom doesn't eat it.
- I think my mother made it like once,
because I may have asked for it.
- You're like two in a casserole day, I remember it,
vividly.
(laughing)
Listen, when every single dinner is in Cuban dish,
the ones that were not, you remember it.
- You remember it.
(07:49):
- When there's a meal that's not served with rice,
you remember it.
- Okay, so I again, addicted to TikTok,
really looking forward to the day that it just goes away
already because I keep coming into these recipes.
And this one, Eric, I sent to you and you were like,
"Hey, that looks pretty good, didn't you?"
- Well, it was another one that I said,
"I couldn't be good or bad, you know, can go either way."
(08:10):
- I didn't lie, sack of shit, I have you in writing.
- Okay, you know what?
- Saying it looks pretty good.
- No one can say that.
Maybe I'll just try to be a nice friend,
encouraging you to do something different.
- First of all, the girl's name is Diana Confederat.
And it's like, K-O-N-F-E-D-E-R-A-T.
I won't link this because I don't think it deserves
(08:32):
not one more view, okay?
It's terrible.
Are you ready?
- I don't talk to TikTok anyways.
- First of all, what?
- It's a pretty bad TikTok anyways.
- It's her and her husband trying to be cute,
but there's a weird underlying violence, right?
- I don't like it.
- Yeah, there's like a tension.
And it's not even like really apparent.
It's only if you're like, really a person who reads
(08:53):
subtext, I feel, that you're like,
'cause you read the comments, you're like,
"Oh my God, they're so cute."
(laughs)
"May this love find me."
(laughs)
But anyway, I did not like that,
I don't like that kind of couple,
but anyway, it's a recipe that his mom made
and she calls it French casserole for what reason?
(09:14):
I could not tell you, but this is what it is.
Thenly sliced chicken, marinated in Italian,
a dressing, which I don't know why people are so obsessed
with Italian dressing.
I mean, it's fine.
I know you were too.
- It's okay.
It's like an okay drosser.
- I'm not into it.
It tastes weird, but okay.
And then, a little bit of worst-sharer sauce is what I added.
She said steak sauce.
I didn't have it.
I'm not gonna buy steak sauce for this.
(09:34):
I put worst-sharer sauce.
Okay, I let it overnight.
And then the following day, you go ahead
and you layer that marinated chicken
and then you layer on top thinly sliced potatoes.
You lay them out and like that layer
and then you season them.
I forgot what I used.
I think I used kinders butter seasoning.
- Mm-hmm.
- Because I just found it.
I had lost it in my cabinet and I found it
(09:55):
and I said, okay, let me give this a shot.
Did that and then you make a sauce.
Oh no, and then you thinly sliced onions
and you put a layer of onions on top of that.
Then you make a sauce, half sour cream, half mayonnaise
with a little bit of milk.
I put cream in mine and you mix it up
and then you slather that on top
and then you put a layer of mozzarella
and then you bake it.
I baked the Eric for an hour and 45 minutes in an eight by eight.
(10:19):
I made mine smaller.
- Yeah.
- Yeah, 'cause I didn't know if my kids would like it
and I thought they wouldn't,
so I didn't want to waste a bunch of food.
- Right.
- An hour and 45, fucking minutes later, I take it out
and I serve it and the potatoes are like slightly
all dead taste still.
Okay, and mine do I slice them thin
'cause I used a special slicer for them and all.
(10:42):
And then it just tastes sour, a sour taste.
Like, and it's not like, you know,
what is that pasta with the sour cream in it
that it's delightful, it's strogan off.
I love stroganoff.
- Yeah, so it's good.
- It's not that like tasty kind of sour.
It's more of like, is this okay kind of sour?
And you know what else I hate?
(11:02):
When you use like, you make a casserole
and you cut it and there's like water on the bottom of it.
- Oh yeah.
- This one had water at the bottom of it
and I can't tell you why people would ever make this
and say it's like a childhood memory.
- That doesn't sound very good.
- Eric, but you told me that it sounds good.
(11:23):
- Well, now that you describe it, it sounds horrible.
- It is kind of stupid and at the moment,
I was like, ooh, that sounds, it's nice.
It's just onions and potatoes and chicken.
It's so stupid.
Well because the combination of that is good.
Like onions, potatoes, chicken, cream, cheese.
Like, that's what's got like,
you have chicken and potatoes.
(11:45):
Who doesn't like onions?
- A lot of people.
- Well, my son.
- My son is like, my God.
- My son is like, ma.
- Well, he's young, so we can forgive him.
The adults don't like onions,
fucking fix your palate.
- So I think it's like a good combination of stuff.
(12:06):
But when you cook raw chicken in a casserole like that.
- Weird too, right?
- I almost feel that at that point,
you might as well just cook the potatoes,
cook the chicken and then layer it,
and then cook it.
- And then bake it.
And I feel if you do that.
- With our frato sauce and cheese.
(12:28):
- Something like an alferole type sauce.
- Yeah, I think that you have a good,
that actually might be really good.
But I think that we have raw chicken and raw potatoes.
- There was something very sour-crout about it.
And like, maybe there's a palate out there that like some,
I think the girl is slavic.
- I was in a French.
- It's not, bro.
(12:48):
Fuck it.
- Definitely not.
You're not putting Italian dressing in a French dish.
- French might ask.
The reason I thought it was French was because
the potatoes are thinly sliced.
- When the fuck does a French go sour cream?
- You, exactly.
I thought it was like a gratain.
- And a gratain, right, is delicious.
And it's potatoes and cheese and cream.
And that's delicious.
(13:08):
But.
- Mayo and sour cream.
- Mayo and sour cream have a place.
But I don't think it's a place you bake.
Okay, let's put it out there.
I don't think it's a place you bake.
- That's the other thing.
I got a little separating.
- Yeah.
- Christ.
And then you know what's another thing I wanna tell you
is that I saw a reaction video and the lady made it.
And she was like, "Oh, it is so yummy."
And I was like, "What?
(13:29):
"I have to make this."
They must have paid her.
- I really feel, even if you don't cook the chicken all the way,
at least pan-a-it really quick.
And then maybe get the potatoes a little crispy.
- Right, like flavor, right?
This was, it's amazing.
- Well, right, well, that's a thing to create,
like, like a crust on everything.
- But this is the problem with castorals, Eric.
(13:50):
They fucking suck because they don't taste like anything.
When you eat a castoral, it's like one weird homogenous taste,
every fucking time.
- I love homogenous taste things sometimes.
- They have zero personality, which is fitting
that you would like it.
- You made a castoral not too long ago that you're like,
"Hey, I made a mistake.
It's actually really delicious."
- Which one was it?
- I don't fucking know.
You talk about castorals all the time.
(14:11):
So you get out.
- You're not taking advantage of the fact
that I forget things easily because I do not recall,
said castorals.
- I'll fucking pull it up.
When I got time, I'll pull it up, okay?
- Oh, I'll be waiting.
- So, I mean, again, I think castorals have a place.
And I think if you have a large family,
you got a feed on a budget.
- I mean, of course, right?
- I think you'd have a place for that.
- You don't make this one.
(14:31):
- Right.
I just think that's just what it is.
I think that's a place.
And I think the other thing is castorals too.
People tend to forget something really important,
like seasoning it.
Because they're just like,
the cream is gonna do everything.
No, cream doesn't taste like anything.
It tastes like thick milk.
- Yeah.
- I think that's also the other thing.
Because when I made castorals,
I've had to season the fuck out of them.
(14:52):
'Cause I think it's gonna be a castoral.
It's a lot of fucking stuff.
- Right.
- Okay, think of like a lasagna that's not really a lasagna.
A lasagna, you still see them within layers.
You're putting a really seasoned sauce in there.
- Right.
- But yeah.
- I don't know.
Sometimes you guys, we have kitchen misadventures.
And we just thought we'd share them with you.
And if you come across Miss Confederates video,
(15:13):
please continue.
And if you find banana jam.
- Just don't do it.
Just don't fucking make an an an a jam.
- We think your life choices.
- Just fucking don't do banana jam.
- I hope this was entertaining for you all
because I am pissed and I wasted half a pound of chicken.
But you know what?
I knew it was gonna be bad.
- You know, I wasted four bananas.
(15:33):
So we're on the same page here.
- All right, you guys.
We love you very much.
Don't forget to share us with your best friend.
You can listen to us and laugh at us.
Maybe they fight like us.
Do you think they fight like us?
- Nobody fights like you fight.
(laughs)
- I'm the thickest skin person fucking alive.
(15:55):
- I mean, don't say that about yourself.
- Put up your self-kater.
(laughs)
- No, I'm saying about you.
- No, listen.
That's not true.
You're mean and I have to put you in your place,
cause you're mean.
- Oh my God.
Then.
- I just put you in your place
and I think that's what you like me because
it's everything you place.
- I like you because I love you.
(16:16):
But I don't have a choice of like at this point.
You've been in my life way too fucking long.
(laughs)
- We're stuck together forever now.
- Me and Smotherfucker.
- Leave us a review y'all.
Leave it for me and say how Eric is a terrible person
and I will love that review very, very much.
- She's gonna hang it up in her fucking wall.
(16:38):
- All right, you guys, we love you.
Take care and we'll be back next week.
Bye. - Bye bye.
Welcome back, Food FAQ-ers.
(00:01):
I'm Mariela.
- I'm Eric.
- And today we're gonna talk about stuff that sucks.
- Yeah.
- Even though the internet makes you think it doesn't suck,
which is all the things.
- Correct.
It's an experience though.
- I guess, but you know, I really do get pissed
when like a recipe doesn't work out.
I really do get mad.
'Cause I feel like I am qualified.
I'm a qualified recipe reader,
(00:22):
and I feel like I can tell.
But then I can't apparently.
- My only problem is is that
when I do a recipe and it doesn't work out,
I become really obsessed with it.
And I'll make it like 15 fucking times.
Number last year, am I shortbread debacle?
- Well, okay, but we know shortbread is good, right?
- Correctly done, yes it does.
(00:43):
- That's an exception, right?
If you can't make something, that's one thing.
But like that's like saying,
I can't make chocolate cake.
So like chocolate cake must be bad.
No, no.
It just means that you haven't figured it out yet.
I'm talking about these recipes just fucking, they blow.
And there's no redemption here.
There is no redemption.
- I might even blow.
I just don't know what the fuck to do with it.
(01:03):
- Okay, let's talk about yours first.
Because I feel like that statement is going to be
no-lend void real soon.
- All right, so have you ever had bananas?
You just don't know what to do with it
and you don't wanna make banana bread with it?
- All the time.
- Okay, so I'm in a moment right now where
I'm trying not to waste food,
(01:24):
I'm trying to save money.
So Ryan, I'm moving October.
So I have to save money.
So I had seen some recipes online
that you can make a banana jam,
like a strawberry jam or raspberry jam,
you could do it with bananas.
And I remember even saying to myself,
this is gonna be really good or really bad.
So what I did is, it's a pretty simple recipe.
(01:49):
I went ahead and I took four bananas
and they were pretty right bananas too.
So I went ahead and took four bananas
and I said we're gonna make a jam out of this.
Simple recipe, half a cup of brown sugar,
half a cup of granulated sugar,
and about three quarters of a cup of water.
You go ahead and you put it in a saucepan
and you start letting it boil a little bit
(02:10):
and you put about the juice of a half a line in there
and it's supposed to counteract the sweetness.
And then when you're done, you go ahead
and you chop up your four bananas and you put it in there
and you let it start simmering away.
So initially it was pretty good.
Like, I think it was like a bit of a faster.
Pretty good.
And then as a banana softened,
(02:31):
you just simmer for about 20, 30 minutes.
As a softened, you go ahead and start lightly mashing up.
Okay.
So then you go ahead and you put in about
teaspoon and a half of vanilla extract
and about two to three teaspoons of either dark rum
or a bourbon or something like that.
Again, thinking this is gonna be pretty fucking good.
(02:52):
So I ended up with this concoction.
It looks like jam, it smells like jam.
It feels like jam and didn't taste very good.
So I said to myself, all right,
what can I do to doctor this up even more?
So I went ahead and I put a little bit of like a coconut
extract in there too, just to see if it could help
and it did help actually.
It didn't make a little better
and I put a little bit more rum in it.
So it was pretty good.
(03:14):
Well, I put it away in a tub of air
and I said to myself, well, I'll let the ingredients
kind of get a little bit or acquaint it.
So the next day I tried it, it was good.
It wasn't bad, it wasn't great.
I don't know what I would do with this item.
It's not gonna be like a jam you put like on a toast.
You're not gonna make like a jam thumbprint cookie with it
(03:35):
and maybe I need even more ripe bananas.
Maybe they need to be like, basically black to use them.
Yeah, look, it was a way to try to save something
and I saved it.
- I have some notes here.
- Okay, go ahead.
- When you told me about it, I thought, okay, yeah.
But I could see the appeal, right?
But as you're describing the process to me,
(03:56):
I'm thinking there's gotta be a reason
why banana jam isn't commercially available.
- Correct.
- And it's probably because it's not very good.
- Correct.
- And then you added coconut, which is like,
really a pinia colada jam?
I guess it's a lot easier.
- It makes a kind of pinia colada,
because there's a liquor in there now.
So it just definitely kind of makes a little pinia colada ish.
(04:19):
- Which makes you your mother's son, a hundred.
- Totally, 100%.
- And it looks good.
- Oh, we can talk about this recipe
because I'm thinking I'm gonna make banana bread with it
and I said, that is stupid.
Why would you make, go through all this trouble
just to make banana bread?
(laughing)
- What's the day of the day?
- Banana bread.
(04:39):
- You could've started that banana bread.
(laughing)
- Let's see.
And I'll, yeah, give it a damn.
I'm like, well, fuck it, I'll make banana bread with it
and you're right.
You're like, well, why'd you go through all that?
Just fucking make banana bread.
'Cause trying to be an event of Marialla,
I'm trying to think outside the box here, okay?
(04:59):
- We good.
It's a good thing.
- You know, I thought about it.
Like it might be good to put like an ice cream or something
like that, like warm it up on an ice cream.
That might be okay.
- I'm gonna put a banana split.
Oh, you know what you could do?
Like, mix it like a milkshake,
like a banana split milkshake?
- With ruminate, yeah.
- Again, you could've just put a banana in my screen.
- Okay, shut the fuck up, okay?
(05:20):
- The moral of the story is, don't make it.
- The moral of the story is not everything Jams, literally.
- You remember that remake of Alice in Wonderland
from Disney with Ringo Star?
And when the lady was like,
"JAMM TODAY, JAMM YESTERDAY."
But never EVER JAM TODAY!
- Yeah, not this.
(05:41):
This is not jam any day.
- I loved her.
Who was that?
Phyllis Diller, I don't remember.
- I don't fucking remember.
I got jam on my mind, Mariela,
and I feel defeated because, you know,
this is not something I'm gonna redo.
I'm not gonna go, I'm by fucking bananas
and way too late, they rot,
so I get like overly ripe
so I can fucking make more banana jam.
- This is just a cautionary tale, episode, I suppose.
(06:04):
- Just eat the bananas.
- Just eat them or make a banana bread.
You know, you can freeze your old bananas.
You don't just have to use them.
I've done that before.
- Oh, I know.
- Yeah, I did that.
When I went through the whole kick of trying
to make ice cream out of frozen bananas.
- No, I mean, like, yeah, you can freeze them
and then use them in your banana bread.
- Yeah, that's true too.
- So maybe next time instead of torturing them,
(06:25):
so you could just make banana bread with them again.
You could just do that.
- Okay, you know what, shut up.
It was an inventive idea.
- To work crimes, what that was.
- And, you know, I'm glad I did it.
You're just jealous that you didn't think of this first.
So. - Neither asshole.
You found the recipe on Facebook,
I don't wanna hear you.
- Okay, but you know what?
It doesn't matter.
I still fucking found it, okay?
(06:46):
Let's see you jam something.
- Nothing.
- Nothing.
And talking about stupid recipes, I found a casserole,
which we all know how I feel about casseroles,
but I continue to give them a shot.
I don't, I love the ease of a casserole
because it's just everything in one pan,
but it generally turns out shitty, I think.
There's, I can't think of one, maybe two in a casserole,
(07:07):
but I can't make that at my house.
Nobody will eat it.
- I fucking love two in a casserole.
- I do too, but I think it's like,
I don't know, it's like an acquired tea,
I think, not everybody likes it.
- I was in the area you grew up in,
it sounds like really popular, like when we were kids.
Not necessarily popular in our homes,
in our Hispanic homes in particular,
but I think as kids, I was like a pretty popular,
(07:29):
like in the 80s, like a pretty popular thing.
- Yeah, like I was heard about it.
I didn't eat it at my house, my mom doesn't eat it.
- I think my mother made it like once,
because I may have asked for it.
- You're like two in a casserole day, I remember it,
vividly.
(laughing)
Listen, when every single dinner is in Cuban dish,
the ones that were not, you remember it.
- You remember it.
(07:49):
- When there's a meal that's not served with rice,
you remember it.
- Okay, so I again, addicted to TikTok,
really looking forward to the day that it just goes away
already because I keep coming into these recipes.
And this one, Eric, I sent to you and you were like,
"Hey, that looks pretty good, didn't you?"
- Well, it was another one that I said,
"I couldn't be good or bad, you know, can go either way."
(08:10):
- I didn't lie, sack of shit, I have you in writing.
- Okay, you know what?
- Saying it looks pretty good.
- No one can say that.
Maybe I'll just try to be a nice friend,
encouraging you to do something different.
- First of all, the girl's name is Diana Confederat.
And it's like, K-O-N-F-E-D-E-R-A-T.
I won't link this because I don't think it deserves
(08:32):
not one more view, okay?
It's terrible.
Are you ready?
- I don't talk to TikTok anyways.
- First of all, what?
- It's a pretty bad TikTok anyways.
- It's her and her husband trying to be cute,
but there's a weird underlying violence, right?
- I don't like it.
- Yeah, there's like a tension.
And it's not even like really apparent.
It's only if you're like, really a person who reads
(08:53):
subtext, I feel, that you're like,
'cause you read the comments, you're like,
"Oh my God, they're so cute."
(laughs)
"May this love find me."
(laughs)
But anyway, I did not like that,
I don't like that kind of couple,
but anyway, it's a recipe that his mom made
and she calls it French casserole for what reason?
(09:14):
I could not tell you, but this is what it is.
Thenly sliced chicken, marinated in Italian,
a dressing, which I don't know why people are so obsessed
with Italian dressing.
I mean, it's fine.
I know you were too.
- It's okay.
It's like an okay drosser.
- I'm not into it.
It tastes weird, but okay.
And then, a little bit of worst-sharer sauce is what I added.
She said steak sauce.
I didn't have it.
I'm not gonna buy steak sauce for this.
(09:34):
I put worst-sharer sauce.
Okay, I let it overnight.
And then the following day, you go ahead
and you layer that marinated chicken
and then you layer on top thinly sliced potatoes.
You lay them out and like that layer
and then you season them.
I forgot what I used.
I think I used kinders butter seasoning.
- Mm-hmm.
- Because I just found it.
I had lost it in my cabinet and I found it
(09:55):
and I said, okay, let me give this a shot.
Did that and then you make a sauce.
Oh no, and then you thinly sliced onions
and you put a layer of onions on top of that.
Then you make a sauce, half sour cream, half mayonnaise
with a little bit of milk.
I put cream in mine and you mix it up
and then you slather that on top
and then you put a layer of mozzarella
and then you bake it.
I baked the Eric for an hour and 45 minutes in an eight by eight.
(10:19):
I made mine smaller.
- Yeah.
- Yeah, 'cause I didn't know if my kids would like it
and I thought they wouldn't,
so I didn't want to waste a bunch of food.
- Right.
- An hour and 45, fucking minutes later, I take it out
and I serve it and the potatoes are like slightly
all dead taste still.
Okay, and mine do I slice them thin
'cause I used a special slicer for them and all.
(10:42):
And then it just tastes sour, a sour taste.
Like, and it's not like, you know,
what is that pasta with the sour cream in it
that it's delightful, it's strogan off.
I love stroganoff.
- Yeah, so it's good.
- It's not that like tasty kind of sour.
It's more of like, is this okay kind of sour?
And you know what else I hate?
(11:02):
When you use like, you make a casserole
and you cut it and there's like water on the bottom of it.
- Oh yeah.
- This one had water at the bottom of it
and I can't tell you why people would ever make this
and say it's like a childhood memory.
- That doesn't sound very good.
- Eric, but you told me that it sounds good.
(11:23):
- Well, now that you describe it, it sounds horrible.
- It is kind of stupid and at the moment,
I was like, ooh, that sounds, it's nice.
It's just onions and potatoes and chicken.
It's so stupid.
Well because the combination of that is good.
Like onions, potatoes, chicken, cream, cheese.
Like, that's what's got like,
you have chicken and potatoes.
(11:45):
Who doesn't like onions?
- A lot of people.
- Well, my son.
- My son is like, my God.
- My son is like, ma.
- Well, he's young, so we can forgive him.
The adults don't like onions,
fucking fix your palate.
- So I think it's like a good combination of stuff.
(12:06):
But when you cook raw chicken in a casserole like that.
- Weird too, right?
- I almost feel that at that point,
you might as well just cook the potatoes,
cook the chicken and then layer it,
and then cook it.
- And then bake it.
And I feel if you do that.
- With our frato sauce and cheese.
(12:28):
- Something like an alferole type sauce.
- Yeah, I think that you have a good,
that actually might be really good.
But I think that we have raw chicken and raw potatoes.
- There was something very sour-crout about it.
And like, maybe there's a palate out there that like some,
I think the girl is slavic.
- I was in a French.
- It's not, bro.
(12:48):
Fuck it.
- Definitely not.
You're not putting Italian dressing in a French dish.
- French might ask.
The reason I thought it was French was because
the potatoes are thinly sliced.
- When the fuck does a French go sour cream?
- You, exactly.
I thought it was like a gratain.
- And a gratain, right, is delicious.
And it's potatoes and cheese and cream.
And that's delicious.
(13:08):
But.
- Mayo and sour cream.
- Mayo and sour cream have a place.
But I don't think it's a place you bake.
Okay, let's put it out there.
I don't think it's a place you bake.
- That's the other thing.
I got a little separating.
- Yeah.
- Christ.
And then you know what's another thing I wanna tell you
is that I saw a reaction video and the lady made it.
And she was like, "Oh, it is so yummy."
And I was like, "What?
(13:29):
"I have to make this."
They must have paid her.
- I really feel, even if you don't cook the chicken all the way,
at least pan-a-it really quick.
And then maybe get the potatoes a little crispy.
- Right, like flavor, right?
This was, it's amazing.
- Well, right, well, that's a thing to create,
like, like a crust on everything.
- But this is the problem with castorals, Eric.
(13:50):
They fucking suck because they don't taste like anything.
When you eat a castoral, it's like one weird homogenous taste,
every fucking time.
- I love homogenous taste things sometimes.
- They have zero personality, which is fitting
that you would like it.
- You made a castoral not too long ago that you're like,
"Hey, I made a mistake.
It's actually really delicious."
- Which one was it?
- I don't fucking know.
You talk about castorals all the time.
(14:11):
So you get out.
- You're not taking advantage of the fact
that I forget things easily because I do not recall,
said castorals.
- I'll fucking pull it up.
When I got time, I'll pull it up, okay?
- Oh, I'll be waiting.
- So, I mean, again, I think castorals have a place.
And I think if you have a large family,
you got a feed on a budget.
- I mean, of course, right?
- I think you'd have a place for that.
- You don't make this one.
(14:31):
- Right.
I just think that's just what it is.
I think that's a place.
And I think the other thing is castorals too.
People tend to forget something really important,
like seasoning it.
Because they're just like,
the cream is gonna do everything.
No, cream doesn't taste like anything.
It tastes like thick milk.
- Yeah.
- I think that's also the other thing.
Because when I made castorals,
I've had to season the fuck out of them.
(14:52):
'Cause I think it's gonna be a castoral.
It's a lot of fucking stuff.
- Right.
- Okay, think of like a lasagna that's not really a lasagna.
A lasagna, you still see them within layers.
You're putting a really seasoned sauce in there.
- Right.
- But yeah.
- I don't know.
Sometimes you guys, we have kitchen misadventures.
And we just thought we'd share them with you.
And if you come across Miss Confederates video,
(15:13):
please continue.
And if you find banana jam.
- Just don't do it.
Just don't fucking make an an an a jam.
- We think your life choices.
- Just fucking don't do banana jam.
- I hope this was entertaining for you all
because I am pissed and I wasted half a pound of chicken.
But you know what?
I knew it was gonna be bad.
- You know, I wasted four bananas.
(15:33):
So we're on the same page here.
- All right, you guys.
We love you very much.
Don't forget to share us with your best friend.
You can listen to us and laugh at us.
Maybe they fight like us.
Do you think they fight like us?
- Nobody fights like you fight.
(laughs)
- I'm the thickest skin person fucking alive.
(15:55):
- I mean, don't say that about yourself.
- Put up your self-kater.
(laughs)
- No, I'm saying about you.
- No, listen.
That's not true.
You're mean and I have to put you in your place,
cause you're mean.
- Oh my God.
Then.
- I just put you in your place
and I think that's what you like me because
it's everything you place.
- I like you because I love you.
(16:16):
But I don't have a choice of like at this point.
You've been in my life way too fucking long.
(laughs)
- We're stuck together forever now.
- Me and Smotherfucker.
- Leave us a review y'all.
Leave it for me and say how Eric is a terrible person
and I will love that review very, very much.
- She's gonna hang it up in her fucking wall.
(16:38):
- All right, you guys, we love you.
Take care and we'll be back next week.
Bye. - Bye bye.
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