I Streamed Until I Found ALL 268 Noobies…

McDonald’s-Style Fries Before You Start: • Ask your parents to book a flight to the furthest potato farm. • Get the best potatoes ever. • Get through TSA with a bag of potatoes. • Come back home. • Wash and peel the potatoes if you prefer skinless fries. For the fries: • 4 large potatoes and draw faces on them • Cold water for soaking • 1 tbsp white vinegar (optional, for a firmer texture) • Salt, to taste For frying: • Vegetable or canola oil Step-by-Step Cut and Soak • Cut the potatoes into thin, even sticks. (Add ketchup for more realism when cutting) • Soak them in cold water (with the vinegar, if using) for 30–60 minutes to remove excess starch. (To drown them to death) • Drain and pat completely dry. First Fry • Heat the oil to about 160°C (325°F). • Fry the potatoes in batches for 3–4 minutes, just until softened and pale. (To insure they are in fact dead) • Remove and let them rest for 10–15 minutes. (Inspect the dead bodies) Second Fry • Raise the oil temperature to 190°C (375°F). • Fry the potatoes again for 1–2 minutes, until golden and crisp. (Just in case they are not dead) • Drain on paper towels and season with salt immediately. Pro Secret for That Fast-Food Texture: • Freezing the fries between the first and second fry for about 30 minutes makes them even crispier and closer to the classic McDonald’s style. Enjoy!

Never paint yourself as a noob ever again - actual horror material 😭

Dude HUGE CONGRATS TO THE EDITOR, like OMG this is so HARD TO EDIT, so props to the editor for all the footage they had to watch AND edit.

you have no idea how long ive been waiting for this to get turned into a vid

Just got jump scareed by this potato covered in mustard looking thing😭💔🥀

30:35 "if you touch a glass panel,you die" 🗣🔥🔥

Everything is so chaotic right now. So I'm just going to tell everyone how to make some brownies. The initial phase of crafting the ultimate batch of brownies begins long before you touch a mixing bowl, as meticulous preparation of your environment and materials is the cornerstone of success. Start by ensuring your kitchen is organized and that all necessary tools—such as a sturdy whisk, a rubber spatula, a medium-sized mixing bowl, and your 8x8 inch square baking pan—are clean and ready for use. Preheating your oven is non-negotiable; set it precisely to 350°F (175°C) and allow it to fully come to temperature before you even consider beginning the mixing process. This ensures that the heat will be consistent the moment the batter enters the chamber, which is critical for the chemical reactions between the leavening agents and the fats to occur correctly, ultimately providing the structural integrity that prevents your brownies from becoming a dense, oily slab. The preparation of the baking vessel is equally vital, and ignoring this step often leads to the heartbreak of ruined, stuck-on edges. Take your 8x8 inch pan and prioritize lining it with a sheet of high-quality parchment paper, leaving enough extra paper on the sides to act as a handle for easy removal after the baking is done. If you prefer to grease the pan directly, use unsalted butter or a high-quality non-stick spray, ensuring that you coat not just the bottom but also the vertical sides of the pan with diligent care. This extra layer of security ensures that your brownies will release effortlessly from the metal, keeping the edges clean, crisp, and aesthetic, rather than having them tear away and stay behind as burnt remnants in your pan. Now that the stage is set, shift your focus to the foundation of the brownie: the wet ingredients, specifically the fat and sugar emulsion. In your medium-sized mixing bowl, place 1/2 cup of high-quality unsalted butter that has been melted—not scorched—until it is completely liquid. Add 1 cup of granulated white sugar to this golden liquid and begin whisking with vigor and purpose. You are looking for a transformation; continue whisking until the granules of sugar have begun to dissolve into the butter, creating a mixture that feels slightly gritty but looks pale, glossy, and uniform. This initial step is where you begin to develop that signature shiny, thin crust that forms on top of a well-made brownie, so do not rush it. Once your butter and sugar are perfectly combined, move on to incorporating the eggs, which serve as the primary binding agent for your batter. Crack 2 large, room-temperature eggs into your bowl, adding them one at a time if you are feeling particularly meticulous, or both at once if you are pressed for time. Whisk the mixture continuously until the eggs have been fully emulsified into the butter and sugar, resulting in a smooth, thick, and consistent golden-brown liquid. Achieving this state of homogeneity is essential; if the eggs are not fully incorporated, your finished brownie will lack the structural density required to hold together, potentially leading to a texture that feels separated or grainy instead of rich and fudgy. With your wet base solidified, it is time to introduce the aromatic complexity of vanilla extract, which acts as the perfect counterbalance to the intense cocoa profile. Measure out 1 teaspoon of pure vanilla extract and pour it into your base, stirring gently but thoroughly to ensure the flavor is evenly distributed throughout the emulsion. While it might seem like a minor addition, vanilla is the secret bridge between the sweetness of the sugar and the bitter, deep notes of the chocolate, providing a roundness to the flavor profile that makes the final result taste professional and well-balanced. Do not over-beat the batter after adding the vanilla; just a few strokes with your spatula is all that is required to blend it in without adding unnecessary air. Preparation of your dry ingredients should be handled with equal care, as this is where the texture of the crumb is determined. In a separate bowl, combine 1/3 cup of high-quality unsweetened cocoa powder, 1/2 cup of all-purpose flour, 1/4 teaspoon of fine salt, and 1/4 teaspoon of baking powder. Using a fine-mesh sieve to sift these dry ingredients into a separate container is a highly recommended practice, as it eliminates any compacted lumps of cocoa or flour that could otherwise result in dry, powdery pockets in your finished brownies. Once sifted, whisk the dry ingredients together until they are perfectly blended, ensuring that the leavening agent and salt are distributed evenly, which guarantees a consistent rise and flavor in every square you bake. The moment of union between the wet and dry components is the most critical juncture in the entire recipe, where the potential for a perfect brownie hangs in the balance. Gently pour your sifted dry ingredients into the bowl containing the wet base, and swi

Bro's videos are good but bro gets roasted for anything by youtubers

Thanks i got a movie to watch while sleeping now

33 hours of sanity draining fetch quests GG

33:57 why did u sing for skibidi bru

Best obiest in Australia

3 hours of a 30 year old man playing a kids game peak❤

1:56 we see the fit bro

Poor bundun going through these challenges 😭

Yo can you play wacky worlds it changed how I thought of rpgs

the editor must’ve had a fun time

Fond the noobies movie after my 3 week return to home from treatment.

BunDun you should play Parkour Pandemic roblox it's cool

Broo I have Been waiting for this video bru ( I watched all of your streams)