Today we’re testing TikTok hacks. What’s the best way to quit crying about onions? Can I actually make leftover pizza taste as good as today? Are these TikTok chef hackers out here actually flooding your For You page with useful information or are they peddling myths waiting to be busted? To find out, we’ve assembled this highly trained team of serious culinary professionals to put them to the test. That’s not serious at all. Because this is Myth Munchers! Is TikTok getting banned for effectively being a CCP data mining operation? Yes. Is TikTok also a place where they have a bunch of helpful food hacks? Absolutely, but we can’t actually implement them into our own lives until we test them out. So, first up, how to soften butter the most easiliest. We’re going to find out. Second up, releasing cakes in the pan. All my cakes are sticking to the damn pans. Let’s figure out how to stop that. Third, reheating pizza. Everyone’s got an opinion. Some say they’re even like casseroles. And then finally, cutting onions, is what your casserole smells like. Also, it makes people cry. It’s like that one scene in Pursuit of Happyness where Will Smith’s kicking down the door. You think we got it in us? – Yeah! – Never saw it. Yes, chef! Yes, chef! Alright, write down your guesses. See which method you think is gonna win out. And then we’re gonna get to it. While you’re writing down your guesses, though, first up. We gotta rank all of my favorite regional foods. First up, Spokane-style pizza, second best thing Spokane’s ever done. First is producing David Lynch. Then we got Bangor, Maine. Bangor style pizza, second best thing Bangor has ever done. Except for producing Julie “The Cat” Gaffney. Then we got the Reno Ransacker, my favorite regional open faced sandwich. Second best thing Reno’s ever done since online cartoonist of The Red Dot, Kim Winder. Can I do the microwave one? Yeah, you can do the microwave one. I have a lot of fond feelings about microwaves. Why? Not in that, because it’s a good tool. Yeah, it is a good tool. It’s our favorite tool in the Mythical Kitchen. Technically, he’s our sous chef because he’s on salary. Because if this place gets sued, then all the liability is on sous chef Mike. Lily, some say softening butter is the hardest task to do in the entire kitchen. Oh. That’s why today we’re gonna learn from TikTok, that’s user Justine Snacks, how to do it. They say use a warm bowl. So, you’re gonna fill that bowl with water and then dump it out and just put it over the butter. Okay. And then we’re also going to try using a warm glass, where we’re doing the same thing, except instead of a bowl, it’s a glass. Today, we’re testing conductivity. Wait, let me do half and half. What do you do at home? I do a microwave, dude. That’s the way to do it. That’s the way to do it. And so many people, right, are like, you put the butter in the microwave and it all melts and then the butter explodes. You just, that’s like saying, pans don’t work because you burnt the steak. Just put it on, the microwave does not just have one setting, you can use the defrost setting, you can actually set the amount of wattage, which people don’t seem to know that, you don’t just have to crank your oven on high, even though we do literally have an apron that say, life is too short to cook on medium, except when softening butter, so we’re gonna take this butter, and we’re gonna put it in that bowl, we’re gonna throw it in the microwave on defrost, and it’s gonna be perfectly softened, and finally, I’m going to be right, and I will not take my therapist’s advice to release my attachment to being right all the time. Cool. What do you do? I’m holding, oh, I microwave the butter because also you’re not taking the time to heat up water. Yeah. Just sit by the microwave and like wait for it to be done. Just have the self control to let it go for 11 seconds instead of 14 and then your butter won’t be exploded. Yeah. Okay, I’m gonna, I’m gonna pour this in. Do it. This feels hot. Putting it on, pouring this in. Vertical this. Vertical it. Vertical it. Timer, start! Hold on, one sec, hold on. Hacks, hacks are supposed to make your life simpler. Yes. This is making your life infinitely more difficult. Well, I think for like baking, when you need like actual softened butter. at a certain consistency. This makes sense to me. So I have ruined my own butter in a microwave, especially for baking. Yes. Because I love, while I’m watching TikToks on food hacks, while my butter is getting ruined in the microwave over the course of three seconds. Yeah, it splatters all over your microwave, or it gets too melted and then you gotta like, put it in the freezer or something to get it a little more solidified. And then you’re just like, wasting more time. Where’s my cookies? Where is my cookies? Yeah, I don’t know. Do you know where is my cookies? I don’t know. – Where is my cookies? – Where is my cookies? Where’s my cookies? Where’s my cookies? I’m gonna put this in the microwave for like 11 seconds on defrost. We’ll see what happens. Why defrost? What? Why defrost? I’m so glad you asked. Defrost. It’s just a lower setting. I’m waiting to put the buttons on. Defrost is just a lower setting on your microwave. It’s akin to throwing something in the oven at 300 degrees instead of 500 degrees. But here’s the craziest thing. You don’t need to refrigerate butter. No, you don’t! Just leave your butter out. And if you get sick, you get to sue, sous chef Mike over there, not me. Right? But you really don’t, like in Europe they don’t, they don’t put butter in the fridge. My grandmother before she died, didn’t do that. How’d she die? Well, she broke her hip, and then it just went downhill from there. Oh. Did she, did she slip on the butter? Ice, but yeah, just, just ice. Maybe butter as well. So, the butter was probably not part of it. No. I’m sorry for your loss. She did eat a lot of butter, so I don’t know if – she had high cholesterol. – My grandma also broke her hip. Because of butter? No. Oh, okay. I’m sorry for your loss. Degenerative bone disease. Yeah, that’ll get you. I’m gonna go ahead and defrost that butter. You know what I voted for? What’s that? The warm glass. Why? Because it’s, I think that glass insulates heat better than metal does. It’s gonna keep it like when I’m feeling these, this is already cooling down a lot more. I don’t know how to work the defrost setting. I thought that was your favorite setting. No, I know but I mostly cook at home now. Oh, okay. You know? Anyway, and also it’s vertical too. So, I feel like heat rises and then this, the butter on here is at the bottom, so, all the heat’s up here and then this is just kind of like gently. Feel that. This is perfectly soft butter. Okay! Okay, defrost! Right? No, it’s a good, just know how to use the tools. That’s like saying that hammers are only a tool for breaking fingers. That’s some nice. You know, it’s like, well you’re just doing bad. You’re doing a bad job at it if you’re breaking your fingers with a hammer. You’re like working the microwave bad. Just put it in the microwave on defrost. Do you ever just like take a stick of butter and like put it in your pants and then soften it? Yeah. Move that bowl! The bowl’s ice cold, right? Yeah, it’s cold. How’s the butter doing? Is the glass still warm? I learned in Cub Scouts to press it to your cheek because your cheek is more sensitive thank your hands. What? But that was for bike tires with a leak. Okay, yeah, same thing. I don’t know, man. I don’t know. Sometimes, you know, you let your mind go completely loose, you let your brain go completely slick, and you just get a flashback to Cub Scouts, and you’re like, what was that? Yep, it’s cold, right? Do you feel it? Ice cold. Yeah. Ice cold. Feel this one. Great tire pressure. Great tire pressure. I’m gonna cut this. Cut it. Ooh, it’s hard. I can’t even get through it. Wait, which one’s harder? Which one has more tensile strength? Okay, you cut this one and I’m gonna cut this one just for feeling. This one’s way softer, but also, but also check this out. The outside is like much softer than the inside, which is the opposite of what you want. It’s like heating it too fast on the outside. It’s heating it too fast because you’re like getting a lot closer proximity with all this and the glass retained heat better. Right. But then like, dude, the microwave soften one? It feels perfect. Yeah, it is nice. None of it melted. Yeah, this is. Cuts through all the way, super soft. Break my toast. No melted. She’s breaking her toast out here, man. It’s a tragedy, this spreads perfectly, Do you even butter toast? Are you like a butter toast person? I do, but it feels like a treat, you know? You’re being bad. Wait, are you gonna try that one first? You didn’t spread any on my side! This is a metaphor. I even cut it in half! I’m so sorry, no, I know. We’re trying a warm bowl. Men weren’t socialized to be communal. We were taught that, anyways. It tastes cold. Cold! Cold! I’m mad! Next! Do we have to taste all these? – Yeah! – What’s the point? The bread’s nice. No, Lily, let me, no, Lily, let me cut you, let me make you a piece of buttered toast. Thank you, is chivalry dead? We were so kind to, it’s so hard. It’s so hard. Use those muscles. I’m trying, but all the muscles are for show. They’re called popcorn muscles. Cold. Okay, it was not that bad. I’m mad about it. Look at this soft, spreadable butter. It just moves so easily over it. That defrost setting. Sous chef Mike, I’m so sorry if you ever get sued into non-existence like deadspin.com. Nicole knows what I’m talk about. Soften. Who do you think would be most likely to sue us? There’s some candidates. There’s some candidates. Why do I do this? That means, microwave wins, right? – In the past. – Yeah, microwave wins. Will not improve your life. That means, this myth has been munched! Vee! Nicole! Look at these pans. They’re so shiny. Do you know what we’re testing today? Cake. Cake, that’s right. We’re testing the prowess of cake goop. Now, I don’t know about you guys, but this is all over my For You page. Really? It’s equal parts flour, oil, and shortening. This is supposed to be like the holy grail, like trick in baking. I personally have seen cake release video, like videos and content and stuff like that. But, I’ve never made it before and I, you know, as someone who like bakes professionally or used to, I just never did it. I was just, I was always like a Pam, Pam and flour girl because that’s how I was taught. I wish I knew this back when I was like, I don’t know, like 22, you know? Right, like when you first started making cakes. Yeah, when like making Funfetti cakes for your friend’s birthday was like a thing. No. Did you guys ever at school, at school would you guys ever do like birthday things where people would bring like 20 balloons and stuff? Nope. No? Nope. Oh my God. I didn’t have friends. Oh. A kid in our class was scared of balloons so we couldn’t have balloons. Is it your fiancée scared of balloons? Yep. I’m sorry. It’s okay. What’s it called? What’s the phobia called? I’ll Google it. You keep cooking. Okay. Nicole’s gonna make her goop. I’m just filling out the rest of the pans with some Pam, some Pam and flour, and some Pam and parchment, which is like our, the normal thing we do, right? I’m a Pam and flour girl, always have and always will, but before we do that, a new Zodiac content just dropped! Yes, ma’am. What sign are you? If you know me, I’m a Gemini, very much so, and you can find out what Arizona Iced Tea coincides with your sign. Go to sporked.com if that interests you. It’s called globophobia. Globophobia? That doesn’t sound right. That’s screwed up, man. I’m sorry. That’s a scary phobia. I was taught to always do Pam and flour, or any sort of fat in flour because the flour and the Pam, kind of combine together and create like a protective seal. Got it. Where Pam has the potential to just cook into the cake, but with the flour it creates a barrier. Got it, got it. It just helps it out, kind of stay in place. And then parchment’s like. The cleanest way. It makes it smooth. You can get it out quickly. It’s just, you know, it’s a baker’s best friend. So, since we are testing hacks and time is a part of a hack a lot of the time, something like cake goop. I mean it came together really really quick but it is an extra step where you have to like immersion blend it, make sure it looks good, make sure all your ratios are right. Pam is just a spray and go. Pam and flour I’d say is a little bit more time consuming, but not too much. But the most time consuming has got to be Pam and parchment paper. Because, you got to cut it out. I don’t know about you. I have spent many, many times circling it with a pen, cutting it out, making sure my edges are correct. My edges are never correct. I have to start a new piece of paper. You can do the little fold over with the in the center. I forgot what it’s called. You can do like a little cartouche almost, but who has time to do a cartouche? Nope. Spray it. Yeah. Okay. These look perfectly filled. Let’s throw them in the oven and see what happens. Okay. Hey, Vee! Hey! Cake’s done. They look beautiful. A bit of science. And they do look quite different, I’ll say that much. Ooh, yeah. Just how they shrink a little bit within the pan. Yeah. I will say the cake goop one looks the most even. The Pam, Pam and flour, and the parchment paper seems to have a little bit of a dome. Right. But, let’s do it. Let’s flip these over. Let’s see what we’re working with. I’m gonna go with cake goop first. And I’m gonna go Pam. Oh, you’re gonna lift it all at the same time? Okay. Okay, let’s see. I’m just gonna do cake goop. Okay, pretty flawless. Somewhat flawless. Somewhat flawless. Little flaws. Just Pam on its own. Okay, that was a little bit perilous. But very clean as far as this pan goes. Very clean. Which is nice. Go ahead and lift up that parchment paper. Let’s see how our edges are looking. The thing about parchment paper, if you don’t cut out a perfect circle. It’s gonna change the shape of the cake a little bit. Yeah, with these, the parchment paper was a little bit rippled so it created these, these noticeable ripples in the side. You could also cut it to fit the bottom perfectly, but a lot of the times batter can seep underneath the parchment paper and it doesn’t always make the cleanest look. Especially when you’re layering cakes or something like that. We can see here, oops. Got a little stuck to this. My finger got stuck. That Pam and flour you can see that there is clearly. Pam. Some cake that came off, but it’s not that horrible. No. The Pam was a little bit perilous. It was a little bit sticky and I had to give it a little bit of a, for it to come out. But also looks pretty good. This, surprisingly, looks kind of clean, but it’s just. No. it was not a clean release. If we compare all three of these pans, you can see that the most stuff came off of the cake goop one. But the actual physical cake bits came off of the Pam and flour one the most. Right. So, what we have to determine is, are we happy with the way that this cake came out and do we think it’s the cleanest release because we’re testing the cleanest release, right? I don’t think it gave us the cleanest release. I don’t think so either, I think you kind of need to go back to the old reliable with the parchment paper and the pan. Yeah, it’s smooth and it’s easy to work with as opposed to cake goop, it just, it kind of fell flat and I’m kind of disappointed at it. Okay, I think we got our answer then, Nicole. My gosh, can you believe it? Parchment and Pam worked. Are you copying me? Are you copying me? Yeah, but I pushed my glasses. Okay, so, cake goop didn’t work. Didn’t work. Pam and parchment did. Is the answer. Which means, this myth was munched. Man, he looks like an idiot. Yeah, his shirt was way too small. Yeah, I don’t know if I trust him. But he was also pretty tan back then. Yeah. And like, I think the short hair kind of suited him better. Oh, so you like him? I don’t know, you know, I just feel a deep amount of empathy for him, because I feel like he’s out there trying his best. Yeah, well let’s, let’s test what he’s doing. And frankly that was in a weird era where they were making TikToks, where they got like paid by TikTok to make instructional videos. You’re making a lot of excuses for this person you don’t know. And we were shooting, we’re ripping like 12 in a day I mean he was ripping through like 12 videos in a day. Yeah. Why do you know his life? No, I didn’t know, it just he seems like a cool guy. I feel like he and I could have a beer together. All right. What are we doing? We are reheating pizza. We have some cold pizza in front of us, and we are testing the best way to reheat it. So, yeah, that, that dumb TikToker. Stupid idiot probably already got low self-esteem and can’t really handle one more bad comment that’s just gonna send him into a spiral. Wow, I feel bad for him. He said to microwave and then pan, slowly pan fry the pizza. So I’m gonna pop this in the microwave. I believe him, because hear me out. As he said in that very instructional video where he looked incredibly handsome, the microwave, it’s gonna melt the cheese and then you put it in the pan. And then that’s going to crisp up the bottom, and some of that latent heat is going to continue getting in through the top. And then we got the pan, right? We’re just throwing this directly into a pan cold. We’re actually going to flip it, because that’s an alternate method that I do. I got a lot of opinions up here. And then we got microwave. That’s going to make it flippity floppity. We don’t like that. Then we’re going to put it, then we’re going to put it in the oven. In the oven. That was like a toddler cough. You know, where they just like Naruto their arms? And then we’re just gonna throw a piece of pizza in the oven! We’re such good professional chefs, man. We’re so good at this. Lily, how do you, how do you reheat your pizza? My sister, Haley Pelini, follow her on Instagram. She takes cold pizza and then she does microwave it. And then she puts it in a cast iron with a little olive oil and it’s so good. That’s exactly what I did. You were just calling me a stupid idiot. You said the TikTok is bad. I don’t know him. Okay, this is warm on the top. It got like a little steamy. And then we’re just slowly. Do you want to press it to your cheek? Yeah, can you? Yeah, that’s perfect, that’s perfect. So, now the latent heat from the pan is gonna carry over, and then you have lovely moisturized skin from pepperoni grease. Pan’s getting hot, I’m gonna flip the pizza. So, the idea here, check this out. You’re gonna get the skin of the pizza nice and crispy. No, Lily, it’s good. No. You’re gonna get the skin nice and crispy. But that’s not gonna heat the pizza all the way through. So, then you flip it and you caramelize the cheese. But the cheese is gonna get all on the pan. No, it’s not. It’s gonna caramelize in because it is such high quality cheese from the Domino’s Pizza. That it’s gonna caramelize and it’s just gonna be like nice and crusty. You want me to toss this in the crowave? Yeah, yeah, yeah, yeah. Good. Let’s see. Oh It’s crispy on the bottom, but then it’s gonna be crispy on the top. Do you like a crispy pizza? I don’t know. I’ve never done this before I think I lied and said that I had but I just wanted to try it, because if you can’t entertain yourself while you’re making videos, what’s the point? That’s. Sous chef Mike, when the FCC comes in, what do you say? We did not assume any wrongdoings and thought this was standard business practices. That’s right, sous chef Mike. That’s what you say. Take that, feds. I like cold pizza. Stop reheating your pizza. Just eat cold pizza. No, cold pizza bad. Cold chicken good. I love congealed cheese. Cold. Congealed cheese is already congealed. That’s like what cheese is. Cheese is congealed milk. Congealed cheese is nothing. Thank you. I’m getting some Maillard reaction on the sausage. Let me see it. Yeah, look at that sausage sizzling. It looks really good, actually. This looks like, way better than anything else. I’m gonna keep, well, we’re gonna keep cooking this. We’re waiting for the oven one to finish up. This is gonna be the best thing we’ve ever tasted, right? Yeah, I think it is. God dang. That TikToker’s so dumb. Looks like that stupid idiot from the TikTok didn’t think how two people were going to share a piece of pizza, huh? Yeah, idiot. Stupid, dumb, dumb. Initial thoughts? This looks so good. I’m willing to declare this a winner without even tasting it. I think we should. This one, cheese is nice and melted. What’s the sturdiness factor? Microwave. Boom. Go to hims.com And then we got oven. Actually, no, don’t. Definitely don’t do that. That’s not, that’s a joke. Oven’s a little flaccid, but, you know, it’s fully heated through. Bottom’s a little crispy. Which one are you trying first? I made Caesar dressing. Oh, Caesar dressing? It’s better than ranch. I’m off of ranch, going into Caesar, and we didn’t have any bottles of Caesar, so I made it. Okay, nice. But then the fish sauce spilled. You got anchovies? Traditional Caesar dressing does not have anchovies in it. Oh my, you’re facts. Yeah, it’s Caesar Cardini at his restaurant in Tijuana. Okay, we’re gonna try the dumb TikToker’s. Can I eat it first? Yeah, you’re just gonna mouth it, we’re just gonna mouth it and take turns? Alright, cool. We side mouth it. Pretty good. Oh, oh, so good. The cheese is still like melty and steamy from the microwave. But yeah, finishing it on the pan, you get a crisp bottom. This is good. Really? I feel like I’m not even eating Domino’s. There’s so much more flavor. If you like a crispy pizza, like, it’s so good. Even if you wouldn’t like a crispy pizza, who wouldn’t like this? It’s still like gooey. It’s not dried out or anything. It’s like, the cheese is still steamy in there, but crispy? I don’t know. It’s really, really good though. I love it! I love it! Alright, Lily, is it, here. Is it warm? I don’t even want to eat it. You don’t have to eat it if you don’t want to. Like how you slapped me with a pizza. I’m sorry. Okay. I’m gonna eat it now. It’s so wet on the bottom. Well. Your dressing is good. Thanks. Yeah, you like it? It means a lot, thank you. Okay, oven. Also kind of flaccid. Oven’s the tried and true for me. Like, toss it in a toaster oven. There’s a lot of people out there that’d be like, Why didn’t you use the air fryer, stupid TikToker man? A lot of people don’t have air fryers. Also, air fryer is just an oven. I know it’s a good convection oven, but like, at the end of the day, you’re using indirect heat. Oven also took the longest. Very similar to microwave, actually. Give me some of that one! Mine! Okay, no. You do it. You earned it. Um, that means that TikToker is a valid human being who deserves the high self-esteem that he has sometimes. Sharp knife, wet towel, refrigerate. These labels are all wrong. These are onions. We got three different acts to potentially stop yourself from crying when you’re cooking onions. When you cut into an onion, the sulfuric compounds sort of like raise up in the air, and then they get in your eyes, and then you start crying, like you just watched that one scene from Pursuit of Happyness. Okay, so I’m just gonna go ahead and do sharp knife first. Is that okay with everybody? And then we will all stare at you and judge you whether or not you’re crying. Well, it’s not, well, can’t we all just kind of stare? Nicole, it’s gonna be okay, you don’t have to cry. Do you need words of affirmation while you do this? No, I’m okay. I’m not crying. So, the idea here is that the sharp knife is gonna prevent you from like sort of crushing the cell walls of the vegetable, which are gonna like really get all the sulfuric compounds. I need to feel! I need to feel something! Nothing. Mine are a little itchy. I’m wearing contacts, so I don’t know if that’s like a factor, but nothing. I don’t feel anything. I feel something. I actually feel something. Really? No, the sharp knife thing makes sense to me. Like, I would reckon that works. And also, if you’re cooking at home, you should use a sharp knife. Yeah. I’m almost dubious of the claim that sharp knives are safer than dull knives. This does nothing! I feel a little, a little tinge, a little tinge, but it’s nothing like, like, I feel like my day is ruined because I’ve been crying. You want me to squirt lime juice in your eye? No! Steve-O did it when he was here. Okay, do I look like Steve-O? Don’t answer that. You’ve got beautiful teeth. Yeah, man. And then we have a wet towel. Okay, you wanna cut this one, Lil? Yeah, I got it. I got it. What does the wet towel do? Like, it’s supposed to absorb all of the, all of the, not the pheromones, onions don’t have pheromones, like all of the. Oh, pheromones. – The released. – The aura, basically. Y’all are bricked up. I didn’t know what bricked up meant for a long time, and I was using it way wrong. Your hair’s in the onion. The onions are in my hair. Is this how people pray? Yeah. Some of them. Oh, oh god, my eyes! Okay, this one burns! Yeah, this one burns. What is happening? Ow! This one hurts! Wait, I wanna feel something! I wanna feel something! Oh, oh, oh, oh, oh, the vapors, the vapors! Oh, the vapors! Five out of ten! Five out of ten! Oh wait, no, that is like. What is happening? Yeah, it’s. A hefty onion. Yeah. Yep. Oh my goodness. Let’s clean it off. Wet towel don’t work at all. Now, refrigerated. Onion’s cold. How long did we refrigerate it for? For about 45 minutes. Okay, cool. Let’s see. This one makes sense to me, because all you’re trying to do is, like, prevent the onion vapors from getting you. Yeah, you’re doubling it. The molecules vibrate more slowly when they’re cold, there go, less can be volatile compounds that sort of end up in the air. Maybe. But you know what I learned in culinary school? What? That you shouldn’t refrigerate onions because they need to be stored in a dry, non-humid place and the refrigerator is humid and it also spoils the other vegetables in your refrigerator. That is actually true. Refrigerated onions do suck. You should keep them dry. Like that’s a real thing, so. Onions. Jump in there. Oh. Oh, that didn’t work. Let me do it. This is worse than before. This is worse! I can do this! Why is it worse? Oh, that’s like a seven and a half. Is this how people get buff eyes? Yes! Yeah, all the bodybuilders, that’s what they’re doing, Vee, getting those eyes all buffed and like. Why is that worse? Yo, I think I need a eye doctor. Oh my gosh. Lily, are you okay, sister? Lily. I’m not okay. It’s okay. Oh, ew. You don’t need to do that. So the refrigerator didn’t seem to work, right? No, no, it didn’t at all. It didn’t work. Gonna spoil your onion. It kind of made the skin just stick to it. So does sharp knife win? I think sharp knife wins, and you know what that means. This myth has been munched! Hold on, I’m winding it up like Donkey Kong! Myth Munchers! Yeah! We munched all the myths, we really did it. The first one, the softened butter, Justine Snacks said, put a warm bowl over your butter. We found that didn’t exactly work. Seems like there’s a lot of variables, takes a long time. Utilize the defrost setting on your microwave. That works fantastic. Myth 2, releasing cakes! We found out cake goop does not cure all your illnesses like Gwyneth Paltrow said, and we found that using Pam and parchment paper, it’s such a clean release on your cake. It’s beautiful. Reheating pizza, there is an incredibly handsome, dashing, young TikToker out there with all the self-confidence in the world, that said using a microwave and a pan is the best way and we found out you can really make a nice new creation, double flipping that and I’m like, oh, I want some more of that pizza, man. I can’t stop thinking about it. It’s good pizza. Myth number four, cutting onions. How to prevent yourself from crying. Do you bury all your emotions deep down? No, it’s gonna cause an ulcer in your B hole. We found out that if you just use a sharp knife It’s the best way to prevent all those sort of sulfuric compounds from releasing from the onion. Refrigerator did not work, wet towel. I mean wet towel was like some goop advice. That was really, ooh, this makes no sense. You’re saying the celery juice does all that? All right, let’s see what you got. Vee, how many did you get right? Use a warm bowl. Use the Pam. Use the Pam! Use microwave and a pan, and a sharp knife. One. Sad day. Madam, just disappointed. That’s surprising. Lily, how many did you get right? I said warm glass, Pam and parch, microwave and pan, sharp knife, XOXO, Cillian Lousins. I got two right. That’s 100 percent better than me. Nicole, how many did you get right? I said warm bowl, cake goop, microwave and pan, and sharp knife. I got one right. Josh, how many did you get? Microwave, goop. What up, Gwyneth? I love your jade eggs. Microwave plus pan, sharp knife. I got, ow, I can, no, I, stop. I got two right, I got two right, I got two right, which I’ll take. Wow, we all suck! Yeah, but I mean, that’s good. That means we’re learning from all these TikTokers, right? Yes. There’s a lot of information out there, and that means there’s a lot of disinformation out there. Anytime you hear something, you ask yourself, ask yourself, who, who is benefiting from giving me this information? And for what purpose are they using it? Keep your mind sharp out there, kids. It’s a dangerous world. What are they doing behind me? I can hear shuffling. It’s like my cat in the middle of the night, except I know what he’s doing. Arizona Iced Tea’s are the new Zodiac signs. Check out which Arizona Iced Tea you are at sporked.com