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@trolleyproblemsshow: TOMORROW! Ethan and Eddy are on Trolley Problems only on 2nd try🚂

trolleyproblemsshow
trolleyproblemsshow
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Region: US
Saturday 27 June 2026 00:46:07 GMT
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Comments

kitbats
Kit(3/5 comms!) :
the back flip guy mad about back flip guy
2026-06-27 04:53:46
3138
gayjayy23
Jayy 🏳️‍⚧️🏳️‍🌈 :
"Oh, fun little video. ETHAN NESTOR?? EDDY BURBACK? ZACH KORNFELD??"
2026-06-27 08:53:24
627
neyneythepainaway
Ee :
Ethan is actually so fine ughh😫
2026-06-27 23:35:53
0
anevraa
Tapper :
Eef pulling out the gymnast moves is always iconic
2026-06-27 05:01:40
1273
thecoffeefrog
coffeefroginc :
I was wondering who did the smooth flip and then he rolled up and like yeah, that's eef
2026-06-27 12:53:36
49
eterntysgate
athena ♡ :
zach’s gotta do some stretching
2026-06-27 04:12:29
1053
astrocrave
Astrocrave :
Anyone gonna comment about how Ethan wrote “left” and “right” on the bottoms of his shoes lmao
2026-06-27 14:09:40
215
cosmic_rogue_cosplay
Cosmic Rogue cosplay :
I forget Ethan was a gymnast until he pulls off this stuff casually 😅
2026-06-27 06:56:45
199
littlerat28
Breeny :
Ethan so smooth with it
2026-06-27 01:23:03
1223
trixievixen
Jo :
did a little twist!
2026-06-27 01:12:45
160
getabsolutelywrecked
Madeline :
eef and eddy! 🥳
2026-06-27 02:22:51
59
fairytheberry2
Fairy⁷🇨🇦 :
ETHAN NESTOR?!!!
2026-06-27 08:28:12
31
spooky_kid_
Sierra :
“I did a little twist” he was so happy about it😂😂
2026-06-27 15:32:40
4
torturedbillsdept
emily ☀︎ :
this means everything to me
2026-06-27 03:14:17
16
starrymaay
✨Star May💙 :
Why is he roll- ETHAN??
2026-06-27 17:48:51
22
jxcyt5
Kiraras loyal lapdog :
ETHANS COMINGGGGGG I’M SO EXCITED
2026-06-27 14:08:48
4
theotherhappyplace
theotherhappyplace :
yesss finally a cross over for me
2026-06-27 17:57:19
0
dunders.ae
amelia :
ethan is so silly😭
2026-06-27 09:04:06
6
b0ts_an0nym0us
ΛZЯΛΣL.zip |-/ :
Is that- yeah I knew it would be Ethan
2026-06-27 07:28:56
5
fnaf__vids
⦻ 𝘓𝘶𝘤𝘪𝘧𝘦𝘳 ⦻ :
I mean Ethan IS the backflip kid..
2026-06-27 13:42:23
3
p.ano_cat
🩷🌸|•~piano_cat~•|🌸🩷 :
why are these 3 people together
2026-06-27 14:54:24
3
lil_red_rider
lil_red :
ETHAN ON TROLLY PROBLEMS!!!
2026-06-27 06:01:21
4
chrundletehgreat
Meme Farmer :
Zach, Ethan and eddy?!
2026-06-27 10:58:43
1
katanakai
kylee :
ted nivison on the show nexttt 🫣🤭
2026-06-27 10:33:24
1
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26-hour brunch. Bread making for me is an iteration over many years. No loaf turns out the same. Recently I’ve been experimenting with slowly fermenting a poolish (50:50 flour:water and a smidge of yeast). It develops interesting flavours and textures. Ultimately, wholemeal is less interesting than white flour – this was 70:30 whole to white. Next time I’ll try the other way round for more satisfying gluten, and speed up the second ferment so the proving process is less boring and I get bigger bubbles. The method: Poolish of 500g wholemeal flour, 500ml water, 5g salt, pinch of yeast. I left that in a cool room for a day / until doubled in size. Then I added 200g white flour, 60ml water, another pinch of yeast, 5g salt. After a few stretches and folds I left it overnight to double in size again. Then I shaped it and left it to prove (double in size). I preheated the cast iron pot, cooked it in the pot with a lid on for 30 mins and then lid off for another 30 mins to develop a nice crust. This was at the oven’s highest temperature. On this point I’d recommend getting to know your oven, watching the loaf for signs of burning. #breadmaking #poolish #brunch #baconandeggs #baking
26-hour brunch. Bread making for me is an iteration over many years. No loaf turns out the same. Recently I’ve been experimenting with slowly fermenting a poolish (50:50 flour:water and a smidge of yeast). It develops interesting flavours and textures. Ultimately, wholemeal is less interesting than white flour – this was 70:30 whole to white. Next time I’ll try the other way round for more satisfying gluten, and speed up the second ferment so the proving process is less boring and I get bigger bubbles. The method: Poolish of 500g wholemeal flour, 500ml water, 5g salt, pinch of yeast. I left that in a cool room for a day / until doubled in size. Then I added 200g white flour, 60ml water, another pinch of yeast, 5g salt. After a few stretches and folds I left it overnight to double in size again. Then I shaped it and left it to prove (double in size). I preheated the cast iron pot, cooked it in the pot with a lid on for 30 mins and then lid off for another 30 mins to develop a nice crust. This was at the oven’s highest temperature. On this point I’d recommend getting to know your oven, watching the loaf for signs of burning. #breadmaking #poolish #brunch #baconandeggs #baking

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