Cool Whwip. With a splash of whiskey. This screams awesome. Agree with Meghan, a zillion copies at the least. Reason is some people may buy multiple copies.
First off: cool stuff you do and i’m loving your humor.
I do have an (maybe odd) request though.
Wouldn’t it be possible for you to give weight or volume of ingridients in kg/ml respectively?
It would be a lot more internationally accessible if it was :). Not wanting to change habits….but as the US is the only country using those measurments i guess you also have stuff to measure ml/kg while getting ounce/pound measuring equipment is almost impossible everywhere else xD
Dude, You gotta come out with more of these! Us starving college kids out here are waiting for more epic culinary concoctions! Made the Super Teriyaki II burgers for my girlfriend, totally got me laid ;). Keep up the good work, Sensei.
I made ice cream the other day, and that fire starter technique was brilliant when I whipped the cream (though I’m not sure I needed to). I’ve been doing it wrong for so… long.
You have inspired me to ingest more whipped cream and/or brandy.
I’m sure you already know this pro-tip, but just in case, a good way to speed up the process if you’re in a hurry is put the bowl and whisk (or beaters in my case) in the freezer for awhile.
1 – you. are. hot. (hilarious + smart enough to make a brilliant website + creative/artistic + a good cook = HOT)
2 – You should definitely write a cook book – those things are selling really well right now.
3 – the stick man is on the same level as Dos Equis “most interesting man in the world” already – run with that & you will never get stale.
4 – Play your cards right & you will get people trying to get you to push their brands and their recipes in your photos – I really hope you get there – but don’t “sell out” your creativity.
5 – So many kudos on taking such a simple idea and making so brilliant an output. The photos really help a novice cook too – down to the shopping list. LOVE this site & I will be sharing it every chance I get.
Keep it up!
OoOo–
Some whipped cream variations:
Chantilly- add 1 or 2 drops of vanilla extract
Cinnamon- add 3/4 tsp of cinnamon (this goes really well with pumpkin pie!)
Call me anal, but there is one detail here that isn’t correct. Whipped cream’s consistency is not because of foam/air, that’s egg whites. It’s a coagulation of the milk fat that makes it thicken.
September 5th, 2011 at 7:28 pm
Wooo!!! Cant wait for them Pancakes!!!
Loving the minecraft …
September 5th, 2011 at 7:43 pm
Very important thing: don’t hit the whisk against the bowl where you whisk the stuff in (to clean the whisk) because that’ll destroy the consistency!
// cool stuff, keep it up! //
September 5th, 2011 at 7:45 pm
You totally have to write a book, it would sell at least a zillion copies. Love your style!
September 5th, 2011 at 7:57 pm
Cool Whwip. With a splash of whiskey. This screams awesome. Agree with Meghan, a zillion copies at the least. Reason is some people may buy multiple copies.
September 5th, 2011 at 8:24 pm
I love this. Please, please keep doing these. Forever.
September 6th, 2011 at 1:53 am
That intro was totally worth the brief comic. I totally want to be Stick Guy.
September 6th, 2011 at 5:09 am
You should make this into a glossy cookbook- it would be amazing!
Great job as always. How can we help you broaden your audience???
September 6th, 2011 at 8:14 am
Seen the 2 am chilli on Reddit, tried it and been a fan eversince! You are awesome!
September 6th, 2011 at 10:38 am
As brief as this one is, it’s important. People don’t realize how easy it is to make good whipped creams. Especially alcohol-infused ones.
September 6th, 2011 at 1:02 pm
Looking forward to them sexy pancakes….and serve them with the whippersnap.
September 6th, 2011 at 11:27 pm
I will have to remember this recipe for the holidays…
Also Minecraft FTW.
Awesome castle!
September 6th, 2011 at 11:34 pm
post a picture of yourself. i want to see how fat you are
September 7th, 2011 at 2:35 am
Dude, I just found these comics recently, and I have to say: They’re awesome. Keep it up.
September 7th, 2011 at 7:16 pm
Making this with the Bananarama tonight.
September 7th, 2011 at 10:59 pm
Hey!
First off: cool stuff you do and i’m loving your humor.
I do have an (maybe odd) request though.
Wouldn’t it be possible for you to give weight or volume of ingridients in kg/ml respectively?
It would be a lot more internationally accessible if it was :). Not wanting to change habits….but as the US is the only country using those measurments i guess you also have stuff to measure ml/kg while getting ounce/pound measuring equipment is almost impossible everywhere else xD
Thanks anyway
A fan
September 8th, 2011 at 1:57 pm
Please, please, please! Continue making these awesome comics. They have made cooking so much more fun in my house. Thanks! That is all.
September 14th, 2011 at 12:13 pm
Win.
September 17th, 2011 at 5:43 pm
Dude, You gotta come out with more of these! Us starving college kids out here are waiting for more epic culinary concoctions! Made the Super Teriyaki II burgers for my girlfriend, totally got me laid ;). Keep up the good work, Sensei.
September 21st, 2011 at 1:01 pm
Dying for the next comic. Keep them coming, I’ve already spread the site among some friends and they enjoyed it as well.
September 21st, 2011 at 7:31 pm
Totally awesome website and even awesomer recipees!!! Keep it up!
September 22nd, 2011 at 5:12 pm
What can I use instead of Bourbon?
September 25th, 2011 at 1:38 am
I made ice cream the other day, and that fire starter technique was brilliant when I whipped the cream (though I’m not sure I needed to). I’ve been doing it wrong for so… long.
You have inspired me to ingest more whipped cream and/or brandy.
September 26th, 2011 at 12:52 am
Ahhhhh I think that we could be best friends. You must be the perfect package: Wit, Brains, and YOU CAN COOK.
Keep up the amazing and hilarious work!!
September 30th, 2011 at 4:37 am
I’m sure you already know this pro-tip, but just in case, a good way to speed up the process if you’re in a hurry is put the bowl and whisk (or beaters in my case) in the freezer for awhile.
October 4th, 2011 at 1:37 am
wow definitely gonna try it tonight!!!
anyway, cool website! keep it up.. i will subscribe for sure!
October 4th, 2011 at 11:56 am
1 – you. are. hot. (hilarious + smart enough to make a brilliant website + creative/artistic + a good cook = HOT)
2 – You should definitely write a cook book – those things are selling really well right now.
3 – the stick man is on the same level as Dos Equis “most interesting man in the world” already – run with that & you will never get stale.
4 – Play your cards right & you will get people trying to get you to push their brands and their recipes in your photos – I really hope you get there – but don’t “sell out” your creativity.
5 – So many kudos on taking such a simple idea and making so brilliant an output. The photos really help a novice cook too – down to the shopping list. LOVE this site & I will be sharing it every chance I get.
Keep it up!
October 10th, 2011 at 9:44 am
made this with some baileys mint chocolate Irish creme greatest sundae i’ve ever had
November 13th, 2011 at 9:12 pm
I agree completely with AZ! Keep up the good work! I am going to tell everyone
November 29th, 2011 at 11:56 pm
Holy hell, dude! Delicious! I can’t wait to make these for my sexy friends!
December 1st, 2011 at 12:06 am
OoOo–
Some whipped cream variations:
Chantilly- add 1 or 2 drops of vanilla extract
Cinnamon- add 3/4 tsp of cinnamon (this goes really well with pumpkin pie!)
December 3rd, 2011 at 10:27 pm
If you overwhip it, you’ve now got unsalted, sweetened bourbon-infused butter, perfect for holiday treats.
December 19th, 2011 at 11:41 am
please allow me to say, Sir, that i very much enjoy cookingcommically. i think you’ve created a very fine thing, here.
January 2nd, 2012 at 9:09 am
Call me anal, but there is one detail here that isn’t correct. Whipped cream’s consistency is not because of foam/air, that’s egg whites. It’s a coagulation of the milk fat that makes it thicken.
February 24th, 2012 at 9:42 am
HA! i have a whisk SO THERE!
February 24th, 2012 at 9:43 am
i dont have any burboun though…
March 28th, 2012 at 3:47 pm
Try putting the bowl in the freezer for an hour before whipping the cream…..makes a big difference
October 28th, 2012 at 5:31 pm
I’ve made variants of this with brandy, bourbon ad Fireball whiskey. All of them have been damned amazing.
Thank you!
September 12th, 2013 at 10:46 am
If you have a recipe for it, that’s how I make it. Thanks for making cooking fun again!
June 10th, 2014 at 2:00 pm
Mmmmmm….use Amaretto…