[0:00] yeah no I I I think it looks good yeah I
[0:03] mean you can buy human hair tpay but you
[0:05] know I prefer a horse you know camel's
[0:07] good I mean pretty much I mean you can't
[0:09] even really tell but it's are we live
[0:11] right now uh well so first things first
[0:14] guys I just got a hair transplant and I
[0:17] don't want to gloat I don't want to brag
[0:19] but I look pretty good can we go to the
[0:22] uh camera number four so I can
[0:24] just is that nice yeah it's yeah like
[0:28] it's nice I'm married obviously but dude
[0:30] I was walking around in the store eyes a
[0:33] lot of action yeah eyes on me uh no
[0:36] we'll save that for another day all
[0:39] right guys we're here we're making pan
[0:41] fried salmon this is one of my favorite
[0:43] things to cook at home I love cooking
[0:44] fish in a pan I love doing it with
[0:46] salmon especially because of that
[0:48] crunchy skin and now I did cook salmon
[0:51] for will frell that is a thing I'll
[0:52] explain that story a little bit later in
[0:54] the video as this is cooking but for now
[0:56] let's start with this salmon right I
[0:58] have my little hand washing station down
[1:00] here as always so you guys can always be
[1:03] staring at me we have a new system today
[1:06] my my wife who maybe you'll see at some
[1:08] point you guys will meet her she's going
[1:10] to be uh writing down your questions in
[1:12] the chat handing them off to Marcus and
[1:14] Marcus will read them to me so that's
[1:17] what we'll be doing one second I need
[1:18] one thing here you want to get hit with
[1:20] one what's that you want to get hit with
[1:22] a question um yeah you whenever you know
[1:25] whatever what's your favorite salmon
[1:27] type of salmon oh favorite type of
[1:29] salmon I mean money aside probably King
[1:32] Salmon is really the best um besides
[1:35] that I like there's a there's a salmon I
[1:37] used to buy all the time called skuna
[1:38] Bay I really like that salmon um yeah
[1:41] wild salmon there's tons of amazing wild
[1:43] salmon if you can get it from a small
[1:44] fishery like ship from Alaska that's
[1:46] really good otherwise I'm looking for
[1:48] fat content you know a lot of the salmon
[1:51] that you buy in the store that's wild is
[1:53] so so lean and it's really hard to cook
[1:56] it and make it tender so I'm always
[1:57] looking for a little bit of fat as you
[1:58] can see here with this Sal
[2:00] forget the exact name of this one if I
[2:02] can figure that out I'll tell you but I
[2:04] think it's a farm salmon um the first
[2:07] thing you're going to want to do
[2:08] whenever you get a piece of salmon I
[2:10] mean I would love to say trust your
[2:11] fishmonger but you can't always right
[2:13] feel for those bones make sure those pin
[2:15] Bones have been removed you can see
[2:17] where bald okay you can see where they
[2:20] did it right here and I I'm feeling
[2:22] right I feel no bones they did a really
[2:24] good job the second thing I'm going to
[2:26] do is a lot of times I'll just kind of
[2:28] remove a little bit of this cartilage
[2:31] here see this there this this little
[2:33] strip and I like to just slice in a
[2:35] little bit and see if I can just get
[2:37] like a little bit of this
[2:39] out just to clean that up a little bit
[2:42] it's not the best knife for it but let
[2:44] me get another one
[2:46] actually Sunny could we yeah we push
[2:50] that way a little bit C with the salmon
[2:52] The Cutting Board yeah we're good yeah
[2:54] so go with this going with this little
[2:56] slicer that does a better job you don't
[2:59] have to do this but I'm just cleaning it
[3:01] up a little bit you know no problem see
[3:03] just like
[3:05] this okay here we go here we go here we
[3:09] go and by the way we're using this
[3:11] technique for salmon that you're going
[3:13] to see today you can use this for a lot
[3:14] of other
[3:16] fish should have had some trash
[3:18] handy um but the temperature is what you
[3:21] need to get right for the salmon right
[3:22] now the next thing I'm going to do flip
[3:24] your salmon over make sure you get it on
[3:26] the skin right that's the whole point of
[3:28] this recipe
[3:30] and what you want to do is check for
[3:31] scales right so this one's been done
[3:33] pretty darn well and you can see I don't
[3:36] know if you can see that on camera but
[3:38] right here there's a few scales can you
[3:40] guys see this it's just a shine right
[3:42] there you see that it's kind of might be
[3:45] hard to
[3:46] see but what you want to do is run your
[3:48] knife the opposite way was it this way
[3:50] no here yeah this is the way you see how
[3:52] the scales are opening
[3:53] up and I'm just getting those out now if
[3:56] I had a lot of scales on the fish and I
[3:59] needed to kind of scale SC it myself I
[4:01] would be taking this to the sink because
[4:04] these little scales they shoot all over
[4:06] your kitchen when you scale a fish and
[4:08] they stick to everything they stick to
[4:09] your skin they stick to like any surface
[4:12] any surface so you definitely want to
[4:14] scale your
[4:16] fish just make sure it's done right I
[4:19] remember once I was shopping at Whole
[4:21] Foods in Colorado and I was talking to
[4:24] the fish guy and I was getting some
[4:26] salmon just a piece like this and I
[4:27] could see it was like really poorly
[4:29] scared SC and I'm like sometimes you can
[4:31] ask them can you scale it for me so I
[4:33] don't have to do it at home cuz it makes
[4:34] a mess and he was telling me it's scaled
[4:37] and I'm looking at it I know it's not
[4:38] scaled I'm like no it's not scaled he's
[4:40] like oh yeah it's been through a machine
[4:42] so I mean you know that really depends
[4:44] where you go to buy your fish some
[4:46] people are good some of them just aren't
[4:48] that you know they don't even care about
[4:50] fish They Don't Care About Fish they
[4:51] have no passion for fish they have no
[4:53] love for the
[4:55] fish so that's up to you right so I just
[4:58] run my knife and make sure there's no
[5:00] scales look there's a bunch in the
[5:01] middle there coming
[5:03] up all right we got a question Sunny
[5:06] what's our question uh tell us about the
[5:08] bacon of the sea yeah bacon of the sea
[5:10] guys it's coming don't worry I think I
[5:12] coined that term by the way I did I was
[5:15] the first person to say this bacon the
[5:17] sea thing guess who I saw saying it some
[5:19] months later Gordon Ramsey stole it he
[5:21] stole it stole my thing bacon of the sea
[5:25] is what happens when you cook salmon
[5:26] skin properly and it gets really crunchy
[5:29] it it almost has a fishy bacon like
[5:31] Flavor it's so so good and if you've
[5:34] never tried or experienced really crispy
[5:36] good Salmon skin I highly suggest you
[5:39] do oh okay I'm going to I'm going to
[5:41] leave it at that wipe it off with a
[5:43] towel that's the next thing you want to
[5:44] do you want this skin to be as dry as
[5:48] possible that's going to get so it gets
[5:49] as crunchy as possible right so let me
[5:52] just clean
[5:55] up wash my hands wash my hands wash my
[5:57] hands trying to keep these lives moving
[5:58] we don't want this to get B boring you
[6:00] guys trying to go fast with it okay
[6:02] let's go let's just keep it
[6:04] moving hit one okay now let's go back
[6:06] back back back now check it out next
[6:07] thing you see the belly there's the
[6:10] belly of the salmon right there one of
[6:12] my favorite Parts cuz it has the most
[6:13] fat here's the thing see how skinny it
[6:16] is if you cook it all in one piece you
[6:19] have this little floppy belly just
[6:21] flying all over the place I don't like
[6:23] that personally so I'm preheating My Pan
[6:26] over
[6:27] here keep things moving what I like to
[6:30] do oh watch this belly off right let's
[6:34] get my other knife this one works
[6:36] better I'm going to use the tip of the
[6:38] knife so you can push through that skin
[6:41] it's like
[6:42] so now that belly is off and I cook the
[6:45] belly I just do it separately just do it
[6:48] separately I'll show you why in a minute
[6:50] right so probably what I'll do with this
[6:52] I'll just slice it into three pieces
[6:55] like
[6:56] so put that there
[6:59] now with your fish you can cut it as big
[7:01] or as small as you want like a 6 o
[7:02] portion sort of standard for restaurants
[7:05] this one I kind of like a bigger piece
[7:07] so I'll just go like
[7:09] this you know you could get two out of
[7:11] that or you could get another three out
[7:12] of that it's really up to you piece just
[7:15] like this looks really nice to me right
[7:17] and there's your like perfect portion of
[7:19] salmon can we get that there looking
[7:21] good nice fat one piece that's why I
[7:24] take the belly off right when your
[7:25] protein is just one even thickness it's
[7:27] going to cook really evenly
[7:31] so I'll probably cook this piece later
[7:33] what I'll do right now is just salt
[7:34] these let's get my hand washing going
[7:39] on
[7:42] okay these knives out of
[7:44] here I'm just going to hit these kosher
[7:50] salt sometimes you guys I score the skin
[7:53] which can be a fun trick if you run your
[7:55] knife just a little bit in make three
[7:56] little slices and that can be fun
[7:59] because then you can actually pull off
[8:00] the strips of salmon skin much like they
[8:02] look like little pieces of bacon but you
[8:04] don't always have to do it um it does
[8:07] give you that nice kind of effect for
[8:08] pulling it off but doing it this way
[8:10] give you a really nice uh clean
[8:12] presentation as well so I'm going to
[8:14] Salt the um these little bellies too and
[8:19] this big piece I'm going to save for
[8:20] later let's get these out out of here
[8:22] real
[8:24] quick clear down clear down clear down
[8:26] clear down keep it moving keep it moving
[8:28] keep it moving go go go okay here we
[8:32] go we're cooking baby we
[8:36] live now one of the most important
[8:39] things when you're cooking salmon is the
[8:40] temperature right certain fish certain
[8:42] fish skins can handle higher
[8:44] temperatures like for instance Snapper
[8:46] you can do like medium high salmon low
[8:49] to medium even towards that lower end
[8:52] you really want to get that temperature
[8:54] right so I've had this pan on the heat
[8:56] for a few minutes and you don't need a
[8:58] lot of oil especially if you're using
[8:59] using fatty salmon that's just avocado
[9:01] oil going
[9:04] down and we're going to let that oil
[9:05] heat up right first let the pan that let
[9:08] the pan heat up then put the oil in let
[9:10] that heat up and then drop your salmon
[9:12] right so whenever I have oil in a pan
[9:15] I'm moving it like that not to well to
[9:17] spread it around the pan but also to see
[9:19] how it shimmers right it gets these like
[9:21] little fingers kind of a advanced
[9:24] technique but if you know you know
[9:26] right okay
[9:30] a little more heat a little more heat if
[9:32] you put the fish in when the pan is too
[9:34] cold that can also make it stick so we
[9:36] don't want that now I burnt myself so
[9:40] bad doing this once where I threw the
[9:42] fish in it went around and splashed back
[9:45] on me right so whenever you're putting
[9:47] fish or any kind of protein into a pan
[9:49] don't ever forget this put it
[9:52] in and let it fall away from you away
[9:56] from you
[9:57] right let's cook two pieces
[10:00] be a little crowded but it'll be all
[10:01] right and let's pull them at different
[10:03] temperatures now here's the next thing
[10:05] that I
[10:06] do make sure uh you put a little
[10:09] pressure on the fish like this you can
[10:10] use a spatula for that like I'm using my
[10:12] hands but you can absolutely and
[10:14] probably should use a spatula I like
[10:17] using my fingers though cuz I can feel
[10:19] actually what's happening with the skin
[10:20] you feel the little
[10:22] vibrations uh happening under there and
[10:24] that's a really cool feeling and so I'm
[10:26] doing this to just create a really good
[10:28] contact so so that skin has a really
[10:30] good contact with the pan and that's
[10:32] going to help just to get this most
[10:34] amazing like crispy glassy almost like
[10:36] the top of a creme brulee type skin it's
[10:39] very cool so you don't need to hold your
[10:42] hand here the whole time maybe 20 30
[10:45] seconds done you got a question we got a
[10:48] question we got a bunch of questions
[10:50] yeah what do you got how do you start
[10:51] abusing the fridge or why okay
[10:54] so well let me I got to keep an eye on
[10:56] the salmon um you know it started like
[10:59] I think I just ate a steak in the early
[11:02] days kind of pound it on the counter
[11:04] like pound on the counter like that you
[11:05] know just like when something's good and
[11:07] then I just started doing that on the
[11:08] fridge and that kind of just evolved and
[11:11] snowballed into what it is today right
[11:13] so it started and I was I wasn't
[11:14] actually trying to mess up my fridge
[11:16] right it was like I didn't want to put
[11:17] any dents in it um and then I actually
[11:20] started putting dents in it you know and
[11:21] now it's like it's just falling into
[11:24] pieces out there which I love I love
[11:25] this slow this slow destruction of the
[11:28] fridge that's what I want I want the
[11:30] fridge to be like a little burning pile
[11:32] of metal and Rubble by the time I'm done
[11:34] with it you know so that's the plan and
[11:36] that's kind of how it
[11:38] started now while that cooks you guys
[11:41] just really want to maintain that heat
[11:44] if you if the if it's too hot the skin
[11:46] is going to be is going to burn before
[11:47] the salmon is cooked if it's too low the
[11:50] skin is going to be soggy and then the
[11:51] salmon will be cooked through so you
[11:52] don't want that either it's really
[11:55] crucial that you get that
[11:57] right you see what I'm not doing with
[11:59] the salmon what am I not doing right now
[12:01] you know it's sometimes in life it's
[12:02] about what you what what to not do right
[12:05] and what I'm not doing is messing with
[12:06] this I'm not flipping it or flopping it
[12:08] or peeking at it or whatever right what
[12:10] oil are you using that's just avocado
[12:12] oil it's just a neutral high smoke point
[12:13] oil you could use peanut or another one
[12:15] or whatever you like grape seed and
[12:19] so after a few minutes I can just have a
[12:22] little peek I'm going to even turn the
[12:24] heat down a little bit I have my Just a
[12:26] Touch over low you guys and what I'm
[12:28] looking at right now now can we go to
[12:29] camera uh three is I'm looking at the
[12:32] side of the fish right and so I'm trying
[12:34] to cook if you can see that let me let
[12:36] me turn that around maybe we can see
[12:37] better kind of here yeah I'm trying to
[12:40] cook the fish here I'm trying to cook it
[12:43] one/ third of the way up right you see
[12:44] how it's changing color I'm trying to
[12:46] cook it a third of the way through on
[12:47] that skin side before I flip and you can
[12:49] tell just by looking at the side of the
[12:51] fish you know I get a good spatula right
[12:54] these little offset spatulas or these
[12:56] are also really
[12:57] good and I'm just now and now I'm
[13:00] confident that it's not stuck at all so
[13:02] I'm just starting to peek at it a little
[13:04] bit and if you feel like if you feel
[13:06] like oh that Skin's not getting crispy
[13:08] enough but the salmon is cooking you got
[13:09] to turn it up if you feel like your your
[13:11] skin is burning you got to turn it down
[13:13] it's as simple as that and you see how
[13:15] much oil I put not even a teaspoon look
[13:17] how much look how much fat has come out
[13:19] of the salmon already right you see that
[13:22] you be careful with
[13:23] that okay I'm going to wait for the flip
[13:26] so you know when I worked in ask Aspen I
[13:29] worked at the U Hotel actually I don't
[13:32] want to I don't want to say where he was
[13:33] maybe that's not cool I worked at a
[13:35] hotel near Aspen on a ski resort and
[13:38] will frell used to come there all the
[13:40] time it was his favorite little winter
[13:42] getaway right and he would always order
[13:44] salmon and I was in charge of that
[13:45] station at the time and so I ended up
[13:48] cooking him salmon so many times not
[13:49] like I was with him cooking salmon but I
[13:52] was making him salmon and he always
[13:53] ordered room service cuz he's obviously
[13:56] incredibly famous um but he did come and
[13:58] eat it the restaurant one time and he uh
[14:01] the chef talked to him he's a very like
[14:03] almost shy kind of quiet guy just he's
[14:06] not like you you know like you see in
[14:08] the movies and my wife worked room
[14:10] service so she would go and deliver the
[14:12] salmon to his room so it was kind of a
[14:14] joint effort there between my wife and I
[14:16] um and I don't really care that much
[14:18] about like celebrities or whatever but
[14:20] will frell is just someone that I
[14:22] personally really love I love Step
[14:23] Brothers like that movie is one of my
[14:25] favorites of all time I've probably seen
[14:27] it like literally 10 times um so it was
[14:29] cool to you know see him and feed him a
[14:32] little bit right and there's that joke
[14:34] in like what is it in Step Brothers like
[14:36] I didn't want salmon I said it four
[14:38] times but actually he all he ate was
[14:40] salmon to be to be fair okay now we go
[14:43] third of the way through now here's
[14:45] another great trick right you got your
[14:46] spatula turn it upside down you see that
[14:50] right so when I'm going under the fish
[14:52] I'm not going like this I'm going like
[14:54] this it's a subtle thing but that is
[14:56] going to make it so your skin really
[14:57] doesn't stick and it's just coming off
[14:59] so loose so I do that move first now I
[15:02] know it's loose now we can flip oh man
[15:05] this is
[15:06] beautiful this is so
[15:09] beautiful wow and you can see already oh
[15:12] it's so beautifully crispy right now
[15:14] that's awesome we got a we got a good
[15:16] question Yeah question it up let's did
[15:18] you season it did I season what have you
[15:22] is this guy just joined the live who's
[15:24] this guy just joined the live yeah I
[15:26] seasoned it you guys saw me season it
[15:28] okay now immediately keep the heat low
[15:30] little bit of butter going in if you
[15:33] want you could add garlic shallots you
[15:34] know I'm going to add some time here in
[15:36] a minute um but you don't have to you
[15:39] know what I mean you don't have to now
[15:41] what you don't want to do is overcook
[15:43] this right here's the thing I say pull
[15:47] salmon around 120° fah if you're not
[15:50] doing a lot of basing or if you're doing
[15:51] some light basing if you're going to
[15:53] base it more like I'm going to do right
[15:54] now I would say you should pull this at
[15:56] like 105 110 because of that carot over
[15:59] cooking if you were here on the oh thank
[16:01] you yeah if you were here on the last
[16:03] live you'll know um the carryover
[16:05] cooking just like we did a steak and it
[16:08] went from like 110 to like 135 right
[16:10] same for fish if you're doing a lot of
[16:13] basting you got to account for carry
[16:15] over cooking right you're always waiting
[16:16] for the butter to foam see how it's
[16:18] foamy like like that then you start
[16:20] basting you don't want to pour over I
[16:22] see a lot of people mess that up where
[16:23] they just melt the butter and then they
[16:25] start basting and if if you're doing
[16:28] that it's just wetness right and you're
[16:29] going to ruin that crispy skin got to
[16:31] wait for the foam and then you're good
[16:32] to
[16:34] go so give these a little treatment Bas
[16:38] base base base baby base Bas basee I'm
[16:39] going to Temp it right now right I don't
[16:40] want to pun puncture the skin so I'm
[16:42] going in surgically right here it's
[16:45] pretty cold still right this is a
[16:47] smaller piece it's going to cook
[16:50] faster you know if I if I'm cooking for
[16:53] myself I don't use a thermometer I like
[16:55] doing it so I can instruct and so I can
[16:57] be a better teacher you know
[16:59] if it was me I would just base these for
[17:02] say like 3 minutes and they would be
[17:04] good I'm sure of
[17:06] it I'm here for you guys all right I'm
[17:08] here to serve man I'm here to
[17:11] serve is it the is it a studio kitchen
[17:14] or a Home kitchen this is a home kitchen
[17:15] guys I do everything in my house it's
[17:17] nightmare you know it's like you don't
[17:18] know when you're working when you're not
[17:19] you need like designated shoes and stuff
[17:22] like that you know my work shoes am I am
[17:24] my shoes off am I not working now is the
[17:26] couch a work area I don't know it gets
[17:28] gets weird
[17:29] but yeah we're at
[17:31] home I want to have a studio someday so
[17:34] I can uh you know like separate uh you
[17:36] know home life and work life a little
[17:38] bit it's funny my wife's running around
[17:40] the corner and uh delivering us all
[17:42] these questions what do you got hit me
[17:44] said let Marcus based all right Marcus
[17:47] get in here quick cuz I got to get these
[17:48] out soon let's go let's go let's go no M
[17:51] I got no mic I got Che M I'll stay here
[17:53] I'll stay here for you okay okay okay
[17:54] there take it easy easy easy I got to
[17:58] get over this got to we got to switch
[18:00] cameras it's doing good it's good
[18:03] somebody's got a lot looser of a wrist
[18:05] than me I got a tight wrist a jack wrist
[18:07] a strong Wrist all right I got to go do
[18:09] what I'm supposed to that was good good
[18:10] job I I'm proud of you that was proud of
[18:13] you
[18:13] bud okay I'm going to be beating myself
[18:16] up all weekend about that base you know
[18:18] what like right now I'm
[18:21] uh hold let me get a that one just hit
[18:24] 100 right this little little one I'm
[18:26] getting it out I'm getting it out at 100
[18:28] 100° 100° no way it's done it's going to
[18:31] be a it's going to be beautiful it's
[18:33] going to be beautiful this next
[18:35] one need a little more time on that one
[18:40] right I'll cook this one a little longer
[18:43] so we can just kind of compare how one
[18:46] looks pulled at 100 versus like I don't
[18:48] know 110
[18:50] 115 keep that heat low keep that heat
[18:52] low question hit me how long did you how
[18:54] long did you cook professionally I
[18:56] cooked professionally for 15 years well
[19:00] yeah 15 years like in restaurants and
[19:02] then after that I had my own catering
[19:04] business uh operating in Aspen and I
[19:07] just would like work for very very
[19:09] wealthy people mostly the thing about
[19:12] Aspen Colorado is like it's not a
[19:14] millionaire town it's like literally a
[19:15] billionaire town right so I met one guy
[19:18] who was doing that started working with
[19:19] him he gave me my first client and then
[19:21] it's all just word of mouth and there
[19:23] and there I did you know I did gigs for
[19:26] people who like owned my insurance my
[19:28] car insurance company you know people
[19:29] like that um uh did a gig for Lance
[19:33] Armstrong bunch of people a bunch of
[19:35] people you know um I did a g a gig for
[19:38] Ryan Sheckler the skateboarder that was
[19:40] really cool Ryan Sheckler was awesome he
[19:43] um he tipped us like $500 he's just a
[19:46] cool guy you know like a cool cool guy
[19:48] cool
[19:49] cat I keep this one going a little bit
[19:53] um but yeah you know I had fun doing the
[19:55] the private cooking and Catering I like
[19:57] it's just some people were cool some
[19:59] people weren't some people were just
[20:00] partying and like you'd be trying to
[20:02] cook and like it just I don't know I
[20:04] just hate that Vibe you know like
[20:07] partying is okay but like some people
[20:09] took it too
[20:10] far that one's coming up almost around
[20:13] 110 we're going to pull it soon got a
[20:15] question hit me I what uh what got you
[20:18] interested in cooking what got me
[20:19] interested in cooking all right so I
[20:21] started washing dishes when I was 15
[20:23] years old in Sonoma County California
[20:25] that was in uh God 2003 right
[20:29] and so my brother was a chef in that
[20:31] restaurant he was working on the line
[20:32] and so as I was washing dishes I was
[20:34] just started getting interested in the
[20:36] kitchen and the cooking and then when I
[20:37] was 16 in that same restaurant I started
[20:40] doing uh that hold on that just hit
[20:41] about 110 I'm I'm going to pull it out I
[20:44] started doing um salads and desserts
[20:47] right the Garman station and that all
[20:50] just kind of snowballed from there and
[20:52] then I worked in like four or five five
[20:54] restaurants before I left for England
[20:57] when I was 21 and you know when I was 17
[21:00] I was managing this Brewing this
[21:01] Sebastapol Brewing Company where I grew
[21:04] up which was insane I don't know what
[21:05] happened like a series of events led to
[21:08] me managing this kitchen in the daytime
[21:10] and I was like I was putting in $2,000
[21:13] orders like twice a week this was a huge
[21:15] place and uh I was like making menus and
[21:18] organizing events and like I was just a
[21:20] wreck I I I shouldn't have been doing
[21:21] that I shouldn't have been doing it not
[21:23] at
[21:23] all oh my God okay so now I'm just
[21:26] letting these rest my friends oh I
[21:27] forgot to do the time
[21:29] I I had the time ready I was going to
[21:30] put that in in the last 30 seconds but I
[21:33] I forgot so that's okay what are you
[21:35] going to do what are you going to do uh
[21:37] let me get a plate let me get a plate
[21:39] get a plate go get a plate get a plate
[21:40] all right I'll show the salmon again
[21:42] show the salmon okay I'm back show the
[21:44] salmon he's back sometimes I like to do
[21:47] stuff like this like I go one oh my God
[21:49] one oh my you got the wedding ring
[21:52] two three don't try that at home okay so
[21:56] we're letting it rest right that's why
[21:58] I've got it on the
[21:59] rack um lemon right I need a new
[22:05] knife lemon lemon cam lemon cam lemon
[22:09] cam by the way you guys want a slice of
[22:11] lemon I love doing it like this someone
[22:13] wants to know how often you uh order
[22:15] door Dash door Dash I I'm an Uber I'm an
[22:18] Uber Eats guy I like cutting the lemon
[22:20] like that no um that's a good question
[22:24] so I I would say I probably order Uber
[22:27] Eats uh um h four to six times a month
[22:32] probably something like that some days
[22:34] I'm in I'm in here cooking all day long
[22:36] and like I don't just like just like a
[22:38] chef working in a restaurant like you're
[22:39] kind of sick of the things you've been
[22:41] cooking and so I don't know if I don't
[22:42] want to like make a mess or something I
[22:44] will order Uber Eats you know usually
[22:46] from lauro which is one my local
[22:48] favorite restaurants here in Austin
[22:50] that's a free that's a free plug lauro
[22:52] Yos yeah you ow lauro you ow some money
[22:54] bro you ow a bucket of rice see I pulled
[22:56] this if can you get a look at that so I
[22:57] pulled that like literally less than 110
[23:00] and look at it now it's just it's just a
[23:02] really good lesson about carryover
[23:04] cooking right when you're basting things
[23:06] if you don't bathe something it's not
[23:07] going to it's still going to carry over
[23:09] cook but not nearly as much that's just
[23:11] like look at it climb it's just it's
[23:13] it's insane she
[23:15] climbing yeah yeah Marcus have you ever
[23:18] eaten Salmon skin yeah a couple times
[23:21] the crispy salmon skin yeah I'm curious
[23:24] how many people in the chat have eaten
[23:26] uh have had crispy salmon SK you know
[23:29] cuz blow it up it's yeah blow it up it's
[23:32] one of those things where I I don't know
[23:34] I feel like you may think it's gross try
[23:36] it once and you're going to be like oh
[23:38] okay that is officially like bacon of
[23:41] the sea it really is it's delicious oh
[23:43] it's so good it's so good so I want to
[23:46] tear into these right now but we got to
[23:47] let it rest we got to let it rest we got
[23:48] to let it rest so uh I'll make up a
[23:51] question where's worst burn you've had
[23:52] in the kitchen yeah that's the one I was
[23:54] telling you guys about right I put the
[23:56] fish in the pan what happened was
[23:59] um the fish went around like I put it in
[24:01] I did try to lay it away from myself but
[24:03] I did it in I was just being lazy and it
[24:05] went around the side of the pan and then
[24:07] from the back flopped towards the front
[24:10] oh okay hold on but before I had been
[24:12] heating up that pan and forgot about it
[24:15] and with a bunch of a good amount of oil
[24:17] and it was billowing smoke and I don't I
[24:20] should have just gotten rid of that pan
[24:21] and started fresh but I just left it and
[24:24] let it cool down for a bit so this was
[24:26] extraordinarily hot oil like way hot
[24:28] than a deep fryer and I threw the fish
[24:30] in so dumb right and it splashed back on
[24:33] me and it went was it it was this hand
[24:36] and it went all it went like literally
[24:39] all over here and I just knew
[24:41] immediately like this was the worst burn
[24:43] I've ever suffered and I've had a lot of
[24:44] burns I ran to the back wrapped it up uh
[24:48] finished service right I got 2 minutes
[24:49] off for that you know you got to die to
[24:51] go home when you work in a professional
[24:53] kitchen you literally have to die and
[24:55] the next day I had a blister the size of
[24:58] two two to three golf balls right here
[25:00] about literally coming off my hand about
[25:02] that big it's it was horrendous
[25:06] horrendous I don't want to I don't want
[25:07] to keep talking about it cuz while we're
[25:08] around food cuz that was pretty gross
[25:10] the whole thing was like very gross like
[25:12] what I had to do and then to just work
[25:15] with that wound for a long time it was
[25:17] it was nasty so yeah okay um I think I I
[25:21] don't think we can wait any longer
[25:22] Marcus we grab some forks and and run in
[25:24] here bud coming on in here bud oh man
[25:31] here we go here we go now y'all yeah all
[25:34] right we're going to try
[25:35] this um little lemon right fat and acid
[25:39] you guys I talk about it all the time
[25:41] but man that little bit of lemon on here
[25:43] goes a long way go ahead Marcus do the
[25:45] honors crack in crack in CRA Get It
[25:48] crack in crack in look at that nice and
[25:50] soft I'm not using try hold will you try
[25:53] the will you try the the the skin skin
[25:55] first will you try just the skin please
[25:58] let me let me get all this beautiful
[26:00] fish off my
[26:04] skin guys hear that crunch oh it goes
[26:09] hard listen to that that's bacon of the
[26:13] sea this is so good
[26:16] m
[26:18] m and the the fish
[26:21] itself very tender this is perfect M
[26:26] nothing wasted M no more
[26:28] I we got to we got to fight the fridge I
[26:31] I yeah I would close my eyes and polish
[26:34] this off but you got job to do yeah
[26:39] okay I'm on it let's fight this thing
[26:41] let's set it up all
[26:45] right all wait you said it you setting
[26:48] it up I got it I'll go talk I'll go talk
[26:50] I'll go I don't know what I'll you get
[26:52] in there Marcus tell them what's up
[26:54] what's this is the I I'm panicking I'm
[26:58] panicking hard don't freak out dude I'm
[27:01] not freaking out Sunny I'm all right now
[27:04] now we're going to switch to the other
[27:05] can I think I nailed it I think that was
[27:07] pretty good okay all right son heading
[27:12] out all
[27:14] right weighing in at however much a
[27:17] fridge weighs in Sunny weighing in at
[27:20] 168
[27:21] lb making them look good
[27:33] yeah yeah yeah yeah get it
[27:41] yeah
[27:43] oh all right all right that's a oh he's
[27:47] still going he's still okay yep sneak
[27:50] attack a bit of a coward's move
[27:52] but good good yo good punch good punches
[27:56] I sucker punched it I know I saw that
[27:58] punched it you got it good didn't even
[28:00] see it coming yeah
[28:04] wow I mean I'm out of breath yeah that's
[28:07] sad hey takes energy to fight that
[28:10] fridge all right guys any one more
[28:12] question and then I got to I got to
[28:13] bounce let's end it what's the what's
[28:15] the best meal you've ever had oh my God
[28:17] I I can't answer that question okay I
[28:19] can I can just quick just quick the fat
[28:21] duck in London three Michelin star
[28:23] restaurant hon Blumenthal best best
[28:27] dinner I ever had had in my life was
[28:28] incredible incredible all right guys I
[28:31] love you I love you thanks for joining I
[28:34] hope you cook some fish soon I hope you
[28:36] apply these techniques and uh until next
[28:38] time you know I love you and I'm out