@TV6365

If I'm biting on an oreo and I taste mayonnaise, I'm becoming violent on physical, mental and spiritual level

@sillyproject001

mayonnaise oreos sounds like a prank that went too far

@ethanfritts5100

The Mario Sunshine music always takes me out 😂

@bodisimo1019

Corn Dog Flavored Chips: Yes
Pepsi S’mores: Yes
The rest of the food: No

@Ziijian

The first one sound like a banger I would eat it

@matglk2084

Bro I wouldnt even give mayonnaise filled oreos to my worst enemies, fire the person who suggested that idea 💀💀

@EEEman-rm2mx

Pepsi s’mores actually sounds pretty decent

Edit when the heck did this blow up 

also to the guy that said mayo Oreos sound good no they sound like throwing up in a paper bag get checked out by you local doctor

@BĂčiHiểuĐÎng

"Big Mac Pop-Tart" honestly sounds like an actual rapper name and it's honestly pretty funny.

@Fogyy44

I feel like that oreo one wouldn’t be that bad, because once I put an oreo into a seven layer dip and it was crazy

@Joshuap-m5w

i love yo videos ❀

@JBKiser

Sam is the type of guy to be the type of guy Sam is.

@unknxwnixe

I ain’t gonna lie that Pepsi s’more might hit

@bruh8287

"gamers especially"
Him runming a gaming channel :

@NanobanaKinako

Oreo with mayo would make me throw up. Pepsi Smore would be like drinking a liquid form of McDonald's Float without the ice cream and ice part.

@Mirrorball_Swiftie_13

The oreo and mayonnaise combo is taking me back to April Fools 💀

@avgeekguy

Pepsi with s’mores will be really good

@Lmzeak998

"My girlfriend likes corn dogs" I'ma need you to elaborate on that

@gaminggoe2103

bro said “i dont think oreos and mexican works very well” thats crazy

@Rapidtoofast

To make a classic Beef Wellington, here's a breakdown of the process and ingredients, drawing from the provided search results:
Ingredients:
 * For the Beef:
   * 1 center-cut beef tenderloin (about 2-3 pounds), trimmed of silverskin
   * Olive oil or other cooking oil, for searing
   * Salt and freshly ground black pepper
   * Dijon mustard (optional, but often used)
 * For the Duxelles (Mushroom Paste):
   * A mix of mushrooms (button, cremini, shiitake, or wild), finely chopped
   * Shallots, finely diced
   * Garlic, minced
   * Fresh thyme leaves
   * Unsalted butter
   * Olive oil (optional)
   * Dry sherry, brandy, or white wine (optional, for deglazing)
   * Heavy cream (optional, for richness)
   * Pùté de foie gras (optional, for added richness)
 * For the Wrapping:
   * Thin slices of prosciutto or Parma ham
   * Puff pastry (all-butter is recommended), thawed
   * Egg yolks, beaten with a little water and salt (for egg wash)
   * Flour, for dusting
 * Optional for Sauce:
   * Beef trimmings
   * Shallots, sliced
   * Black peppercorns
   * Bay leaf
   * Thyme sprig
   * Red wine vinegar
   * Red wine
   * Beef stock
   * Butter (for enriching sauce)
Instructions:
 * Prepare the Beef:
   * Tie the tenderloin with butcher's twine at intervals to create a uniform shape.
   * Season generously with salt and pepper.
   * Sear the beef on all sides in a hot pan with olive oil until browned (about 2-3 minutes per side). The center should remain rare.
   * Let the beef cool completely. Once cool enough to handle, remove the twine and brush the beef with Dijon mustard (if using).
 * Make the Duxelles:
   * Finely chop the mushrooms (you can use a food processor).
   * Sauté shallots and garlic in butter (and olive oil if using) until softened.
   * Add the chopped mushrooms and cook over medium-high heat until all the liquid has evaporated and the mushrooms are browned and have a paste-like consistency (this can take 10-15 minutes).
   * Stir in thyme and deglaze with sherry, brandy, or white wine if using, scraping up any browned bits. If using cream, stir it in and reduce slightly. If using pùté, stir it in at the end once cooled.
   * Season the duxelles with salt and pepper and let it cool completely.
 * Assemble the Wellington:
   * Lay out a large sheet of plastic wrap on your work surface.
   * Arrange overlapping slices of prosciutto on the plastic wrap to form a rectangle large enough to encase the beef.
   * Spread the cooled duxelles evenly over the prosciutto.
   * Place the seared beef tenderloin on top of the mushroom-covered prosciutto.
   * Tightly roll the prosciutto and mushroom mixture around the beef using the plastic wrap to help create a tight cylinder. Twist the ends of the plastic wrap to seal and refrigerate for at least 30 minutes to help it hold its shape.
 * Wrap in Puff Pastry:
   * Lightly flour your work surface.
   * Roll out the thawed puff pastry into a rectangle large enough to encase the beef.
   * Remove the plastic wrap from the beef.
   * Place the beef in the center of the puff pastry. Fold the pastry over the beef, sealing the edges tightly and trimming any excess. You can use the trimmed pieces to decorate the top if desired.
   * Brush the entire surface of the pastry with the egg wash.
   * Chill the Wellington for at least 30 minutes (or longer, even overnight).
 * Bake the Wellington:
   * Preheat your oven to 400°F (200°C) or 425°F (220°C) depending on the recipe.
   * Place the Wellington on a baking sheet (you can line it with parchment paper).
   * Bake for approximately 35-45 minutes, or until the pastry is golden brown and cooked through. The internal temperature of the beef should reach your desired doneness (around 130°F/54°C for medium-rare). Use a meat thermometer inserted into the center of the beef to check.
   * Let the Wellington rest for at least 10-15 minutes before slicing and serving.
 * Make the Red Wine Sauce (Optional):
   * Brown the beef trimmings in a pan.
   * Add shallots, peppercorns, bay leaf, and thyme and cook until shallots are golden.
   * Deglaze with red wine vinegar and let it reduce.
   * Add red wine and reduce significantly.
   * Add beef stock and simmer until the sauce reaches the desired consistency.
   * Strain the sauce to remove the solids. You can enrich it with a knob of butter at the end.
Tips for Success:
 * Keep everything cold: Chilling the beef after searing and the Wellington before baking helps the pastry stay flaky and prevents the beef from overcooking.
 * Remove moisture from mushrooms: Cook the duxelles thoroughly to avoid a soggy bottom.
 * Seal the pastry well: Ensure the puff pastry is tightly sealed around the beef to prevent any leakage during baking.
 * Use an instant-read thermometer: This is crucial for ensuring the beef is cooked to your desired doneness.
 * Rest the Wellington: Resting allows the juices in the beef to redistribute, resulting in a more tender and flavorful dish.
This is a general guide, and specific recipes may have slight variations in ingredients and techniques. Referencing a detailed recipe from a reputable source is always recommended for the best results.

@WafflerWhite

Bro said corn dogs are mid 💀