Toni Charline & comedian Colton Dunn (Key & Peele) get baked together in the munchies kitchen as they attempt to make deep fried mac & cheese balls.
- July 26, 2016
- 330k Views
Concept created by Toni Charline and Clay Larsen.
Starring Toni Charline and Colton Dunn
Director - Nic Stanich
Editor- Marty Cramer
Camera - Clay Larsen, Ryan Moulton, Carlos Medina
Sound: Ethan Kaplan
July 26, 2016
Toni Charline: Hi everybody,
and welcome to Munchies.
Toni Charline: My guest today
is Colton Dunn.
Colton Dunn: Hey, how's it going?
Toni Charline: Uh, so we're going
to get high, and then
Toni Charline: we're going to think
about a munchie, and then
Toni Charline: we're going to
make that munchie.
Toni Charline: Okay, so we have a few
different sativas, indicas, uh...
Toni Charline: I also have a vape pen.
Colton Dunn: Let's do the DNA Kosher
in the vape.
Toni Charline: Great.
Colton Dunn: Let's do the
Michael Phelps in a bong.
-And let's do the Blackberry
-out of a pipe.
[ theme music,
[ laughter ]
Toni Charline: Are you hungry
Colton Dunn: Yeah-yeah-yeah-yeah.
Toni Charline: Uh... are you in the
mood for anything?
Colton Dunn: You have that
deep fryer right?
-I do have a deep fryer.
-You know what I want to make?
Colton Dunn: I want to make those
macaroni and cheese balls,
Colton Dunn: those fried
macaroni and cheese balls.
Toni Charline: That's a fantastic idea.
Toni Charline: Uh, we have everything.
Toni Charline: Uh, butter, milk...
Toni Charline: Two types of
Colton Dunn: Line... Okay, line of bacon cheese
with parchment paper.
Toni Charline: Oh, we should've looked at
this before we sent this to the store.
Colton Dunn: Place mac-balls on the
prepared baking sheet, and
Colton Dunn: freeze for at
least 2 hours--
Toni Charline: Oh no!
Toni Charline: We don't have to freeze it.
We can do whatever we want.
Colton Dunn: I know how to make
macaroni and cheese.
Colton Dunn: We got this stuff.
Colton Dunn: We throw some
Colton Dunn: we put this
stuff in there--
Toni Charline: We have the bare-bones of it.
We'll figure it out.
Toni Charline: So, our noodles are done.
We've prepped our deep fryer--
Colton Dunn: Prepped the deep fryer.
Colton Dunn: Right now, we're going to try
to work on our little breading thing
Colton Dunn: that we're
going to do for the--
Toni Charline: I think we should dump
these in those too--
Colton Dunn: Oh yeah, let's
dump these noodles.
Toni Charline: I think that's good.
Colton Dunn: Alright, so put
in the butter.
Toni Charline: We're putting in the butter, and it's
whatever the hell amount you want.
Colton Dunn: And this is where like this
other stuff came in, our Cheez-Its--
-Where did they go?
-They're in the fridge.
Toni Charline: They're in the fridge...
Colton Dunn: How much of this
should we put in?
-Oh in here? Ooo.
Colton Dunn: Well like, so here's kinda like
what we're working with, right.
-So we some how need to
Colton Dunn: get sorta this stuff,
which is just our macaroni--
-[ she's giggling ]
---to be like coated all the way
Colton Dunn: around with that. I just think,
maybe we need to loosen it up more.
Colton Dunn: Let's do it. Boom.
Toni Charline: And then we get, somehow,
and I know I don't have details
Toni Charline: of getting it...
gooping it there.
Colton Dunn: We just goop it on
top of the macaroni?
Toni Charline: Well it's supposed to
be all the way around.
Toni Charline: Maybe we loosen
this up with water.
Toni Charline: Or is that the worse idea.
[ water pouring ]
Colton Dunn: Well, you know,
we started out...
Colton Dunn: We threw the rules out the window,
and this is what happens.
Toni Charline: Mhmm.
Colton Dunn: Yeah.
[ laughing ]
Colton Dunn: Does it want to...
[ he's giggling ]
Toni Charline: So get... Now you
get your ball...
Toni Charline: Here's this
great ball shape.
Colton Dunn: So, if we had a food truck,
and this is what we sold
Colton Dunn: what would we call it?
-Mac and cheese.
-Mac and cheese fried.
Toni Charline: Fried open-enders
Colton Dunn: COLTON: Open...
Colton Dunn: Look at these.
Toni Charline: The Mac and Cheese
Colton Dunn: Mac and cheese balls.
-Mac and Cheese Open-Ender Balls.
[ giggling ]
Colton Dunn: Well, you know,
that's a lot of batter.
Toni Charline: And what the
deep fryer does
Toni Charline: is not always get that middle section,
do you know what I mean?
Toni Charline: But it's fine.
Colton Dunn: Taste great.
Colton Dunn: You could chew
it for a long time.
Colton Dunn: Let's try some of this
from the outside here, maybe.
Toni Charline: Yeah, a more
Colton Dunn: Yeah, like, there you go.
Let's see what this is...
Colton Dunn: Yeah.
Colton Dunn: There we go.
Colton Dunn: Sometimes when you get
a ball of macaroni and cheese
Colton Dunn: you don't eat
the whole ball right?
Colton Dunn: You just kinda pick
around on the parts that...
Toni Charline: You have no way you're going
pop one of those in your mouth.
Toni Charline: You want to sift
through and find the...
Toni Charline: little particles
that can go together.
Toni Charline: I'm a little slowed down by it,
but I'm still into this.
Colton Dunn: We've signed on to this.
Colton Dunn: We have to commit just as
much to this as we have to
Colton Dunn: anything else
we've done in our lives.
-You could survive on this.
Toni Charline: You could s--
Colton Dunn: No you couldn't.
Colton Dunn: Well, if you put
some other stuff in it.
Toni Charline: Yeah.