[0:12] yo are we live
[0:13] we good
[0:22] everyone everyone in here everyone doing
[0:24] all right
[0:27] yo what's going on everybody
[0:32] we good we're good audio's good you guys
[0:35] can see me
[0:36] we can uh lighting's okay we're good
[0:39] chillin
[0:42] all right sweet
[0:46] we good yo what's going on everybody
[0:48] yeah so we're gonna
[0:49] we're gonna do the chicken burrito we're
[0:50] gonna make some refried black beans
[0:52] um we'll get started in a minute here
[0:56] i should probably gather up some
[0:57] ingredients i haven't gotten anything
[0:58] out or like anything like that
[1:00] you know get our mise and plos and all
[1:02] that good stuff
[1:14] let's get to cooking something's
[1:16] slipping out of your pocket
[1:18] that's my mic probably
[1:26] where's the mayo the male the male will
[1:27] come out today don't worry
[1:29] is your dad polish no he's not
[1:37] um
[1:37] [Music]
[1:43] appreciate the dollar 99 and benji ross
[1:45] teach us how to make century eggs ooh
[1:47] that could be a fun project
[1:48] it could be a fun project
[1:52] it's midnight in poland while you got to
[1:53] do me like that i feel you we'll be
[1:55] mixing up the times it's a weird time
[1:57] for i mean it's three it's 3 p.m for me
[1:58] it's kind of a weird time to be making
[2:00] food at because i don't normally eat
[2:02] at this time but it show we'll mix it up
[2:05] we'll do some
[2:06] morning my time streams so for european
[2:09] um
[2:10] and across the pond folks can can get in
[2:12] so this is just the first one
[2:13] we'll do we'll do multiple
[2:19] oh yeah there will be pickled onions
[2:20] i'll start i'll start grabbing some
[2:22] stuff out of the fridge and then uh
[2:24] and then we can get this show on the
[2:26] road
[2:28] so probably what's gonna take the
[2:29] longest is well not really that long but
[2:31] maybe the refried black beans and these
[2:34] are ones that i just cooked uh
[2:36] this morning earlier today um but a can
[2:38] of black beans work fine too
[2:40] so if anyone is cooking along like you
[2:42] can grab all your ingredients now
[2:44] um that's kind of what we'll what we'll
[2:48] do
[2:51] i mean i guess the main things are kind
[2:53] of we'll get the chicken going and all
[2:55] that good stuff
[3:02] get out my grater beans
[3:06] i need some garlic
[3:16] 4 30 a.m in india
[3:21] you've always wanted to say that as a
[3:22] majestic monster i appreciate that
[3:28] actually i think i need a decent bit of
[3:31] oh
[3:32] i'll get that later
[3:35] nah two two should be two you should be
[3:37] fine actually uh we'll do three
[3:40] um i need a little bit of onion but i
[3:42] think i've got a piece
[3:43] in the fridge that i'll probably use
[3:45] hopefully
[3:50] not a white onion though i only got red
[3:51] onions in here it's fine
[3:55] the first appearance
[4:00] we'll just get that those out get them
[4:01] ready to go
[4:03] um i should just look at my ingredient
[4:06] list i don't know why i'm doing that
[4:10] ingredient list
[4:14] all right so we got just eat the chicken
[4:16] stuff
[4:18] mayo we need spices
[4:24] ground cumin chili powder
[4:32] do some lime zest get about a half a
[4:34] lime here
[4:36] here's a half of a lime oh that
[4:40] that lime's a little bad
[4:46] this one's like completely dried out
[4:53] and then we just need some salt
[4:56] which we'll have on the ready for
[4:58] refried beans i need a jalapeno i think
[5:01] i only have serranos though
[5:04] which actually i prefer
[5:08] serrano and then a white onion
[5:12] so if anyone is cooking along make sure
[5:14] you make sure you got all your stuff
[5:15] this is this is the time
[5:31] knock off helmets well i don't know i
[5:33] don't think this is knockoff i think
[5:35] it's
[5:36] i think this is just what they sell like
[5:38] on the on the west coast
[5:42] can you use lemon pepper instead of lime
[5:44] zest you can use
[5:46] whatever you want in this um the beauty
[5:48] of the mayo marinade is you just throw
[5:50] stuff in with the chicken
[5:52] and then it just tastes good so whatever
[5:54] flavor profile you want to use
[5:56] feel free to do so i'm going to get a
[5:59] separate cutting board though for this
[6:00] chicken
[6:02] actually i wouldn't even need to use the
[6:04] cutting board so i'm just gonna throw
[6:06] everything in a bowl
[6:10] [Music]
[6:14] oh yeah and look what i set up for today
[6:17] look at this look at this
[6:19] oh we got a second shot we got the stove
[6:23] shot
[6:33] so we got the we got the bonus shot back
[6:35] here if we need it if we need it we can
[6:36] bust it out
[6:47] okay all right so we're ready should we
[6:51] should we should we start
[6:52] it's gonna go quick like this probably
[6:54] won't take longer than
[6:56] i mean it shouldn't take longer than
[6:57] like 20 minutes also the tortillas
[7:00] so i go to the grocery store yesterday
[7:03] to get tortillas
[7:04] and normally they have like
[7:08] i guess the normal-sized flour ones then
[7:11] there's a step in between these ones
[7:12] these are like the
[7:13] massive ones not the ones that i wanted
[7:15] to get but
[7:16] they were the only bigger ones i didn't
[7:19] want
[7:20] i didn't want the ones that were like
[7:21] this big i wanted them like that big but
[7:23] this is all they had
[7:29] massive but these are these are super
[7:32] nice so like what you're looking for in
[7:34] those flour tortillas
[7:36] is um see how it's kind of translucent
[7:39] like you can you can see through this
[7:40] like
[7:42] because the lights come in from that way
[7:43] so you're not going to see through it
[7:44] but like if i go here like i can see my
[7:46] hand
[7:47] through the um through the flower
[7:50] tortilla cause it's got all those like
[7:51] fat
[7:52] striations in there that's like the mark
[7:55] of a good flour tortilla
[8:04] what do you mean by the
[8:07] translucent fat oh yeah so it's so
[8:11] flour tortillas are made with fat
[8:13] traditionally it's pork lard um i have a
[8:14] video on
[8:16] my uh youtube if you want to check it
[8:17] out but that
[8:19] fat is the translucent piece so like
[8:22] what is it
[8:22] is it mission the ones that make the
[8:24] like the very puffy
[8:26] like flowery one they're almost more
[8:28] like um
[8:29] pita bread than they are like a tor like
[8:32] a
[8:32] a traditional tortilla not to say one's
[8:34] bad or
[8:36] or worse they're just very different
[8:37] these are these are in generally
[8:40] thinner and i think i think they taste a
[8:41] little bit better than like the puffy
[8:43] kind of white ones
[8:44] but whatever you like you can use but
[8:46] this is this is my preferred
[8:48] flour tortilla and this is actually a
[8:51] local one
[8:52] um it's made in san marcos
[8:56] or yeah san marcos which is like 15 to
[8:59] 20 minutes away from where i am
[9:01] um but i think a more commercial brand
[9:04] is like la squaris
[9:05] or something um
[9:08] but yeah in general like what you're
[9:10] looking for is kind of these
[9:12] these this translucent tortilla that's
[9:15] that's what i
[9:16] that's what i like at least
[9:23] uh is the see-through quality something
[9:24] you picked up on in mexico
[9:26] no i didn't have a ton of uh flour
[9:29] tortillas in mexico they they're
[9:30] they're you can get them for sure um
[9:34] but it wasn't until i actually made that
[9:35] video with the flower tortilla video
[9:38] that i really picked up on it
[9:40] um that's that's when i picked up kind
[9:42] of on the translucent
[9:44] kind of the translucent nature of them
[9:47] um when i was in mexico city i mean
[9:50] predominantly ate corn tortillas
[9:52] um there are flour tortillas but
[9:54] predominantly i had corn like all the
[9:56] time
[9:58] okay so with that being said though um
[10:01] we'll do our beans i guess first
[10:02] or we'll get them started first just
[10:04] because we need to saute some stuff down
[10:06] then we'll do then we'll do our chicken
[10:07] that'll cook very quickly and we'll get
[10:09] we'll get it ripping
[10:13] um andy b big chunk of burrito yeah this
[10:15] is gonna be
[10:17] that like massive burrito this i think
[10:20] this is like the size that chipotle uses
[10:22] um so yeah if you were looking to make
[10:24] this a little bit lower calorie i would
[10:26] not use these these are like 300
[10:28] 300 calories for one but it's gonna make
[10:30] a massive burrito
[10:33] normally like i said i like the ones
[10:34] that are a little bit smaller than this
[10:36] one but i couldn't find them when i
[10:38] was at the store yesterday they must
[10:39] have been out
[10:45] will the stream go up on the channel
[10:46] yeah i'll put the stream up um
[10:49] i think i have them unlisted but they're
[10:51] in a they're gonna be in a playlist
[10:53] on my my channel so if you go down like
[10:55] you can find the thanksgiving one it's
[10:57] up down there
[11:05] what's the name of the big knife used
[11:07] kind of resembles a chinese cleaver um
[11:09] it is a chinese cleaver this
[11:12] is it's it's a little bit smaller but it
[11:15] is a chinese cleaver that's that's what
[11:16] this one is
[11:18] my other one is a it's a nikiri so it's
[11:21] this one is like the smaller version
[11:23] this is a nikiri
[11:24] um it's like a japanese style
[11:28] nakiri this is a chinese cleaver but
[11:30] actually we'll put these to use right
[11:32] now
[11:32] i'll use the cleaver today why not
[11:36] um yeah all right
[11:39] we're gonna start this thing enough
[11:40] talking we'll cook it all the way
[11:42] through
[11:43] and uh you're ready 18 minute i mean if
[11:47] we want to do like the time thing i can
[11:49] we can set a timer up well the i guess
[11:52] the refried beans might be a little
[11:53] slower i didn't do the refried beans in
[11:55] my video but if we want to do like do
[11:57] do should we do the time battle do you
[11:58] guys want to see if i can actually make
[11:59] it in 18 minutes
[12:01] or do we want to do a little bit more
[12:02] relax it'll take me like 25 or 30.
[12:15] what should we do should we do should we
[12:18] do the time battle
[12:19] i can set i'll set a little time um
[12:21] thing in like the bottom left corner of
[12:23] what time i like
[12:24] actually start and then relax all right
[12:27] we'll just yeah okay
[12:29] that works for me too
[12:41] relax relax all right all right all
[12:43] right all right cool
[12:45] that's what i would prefer to do too
[12:46] it's it and it's not like i'd be
[12:48] literally rushing around trying to do it
[12:49] in 18 minutes like i still would be
[12:51] pretty relaxed
[12:52] but it would just be a little more like
[12:53] i wouldn't be stopping to talk like this
[12:55] and stuff
[13:00] all right cool well let's let's start
[13:02] then so
[13:03] first things first we're just gonna chop
[13:06] our
[13:07] um onion and our serran i'm using a
[13:10] serrano use a jalapeno
[13:12] if you don't like spice don't use it but
[13:15] we don't need much for this and this is
[13:17] actually based off of a diana kennedy
[13:19] recipe
[13:20] from the essential cuisines of mexico
[13:25] highly recommend if you're into mexican
[13:27] cooking
[13:28] highly highly recommend checking that
[13:30] out
[13:32] so many recipes from like all over the
[13:34] the
[13:35] country because a lot of it's very
[13:38] varying in the different
[13:39] places of what dishes are made so it's a
[13:41] really really good book but
[13:42] this this recipe could not be more
[13:43] simple it's literally chop this up saute
[13:46] it
[13:46] throw in cooked black beans or pinto
[13:48] beans
[13:49] and then you mash them up you may need
[13:51] to add a little bit of water if you
[13:52] don't have enough like liquid down here
[13:53] i'm not sure i might be a little short
[13:54] on liquid
[13:55] but literally i mean it cannot get
[13:57] simpler than that
[13:59] and then for this what i like to do is
[14:01] i'm trying to
[14:02] cut these very very uh very small
[14:06] and thin just so they kind of cook away
[14:08] like i don't want chunks of
[14:09] onion in my refried beans i'm more
[14:11] looking for
[14:12] the aromatic flavor than like a textural
[14:16] uh component of them and you know and
[14:19] i'm not using much here like this is
[14:22] i i don't know it's like an eighth of an
[14:23] onion a quarter of an onion
[14:26] less than a quarter of an onion um
[14:31] but if you like more onion use more
[14:32] onion do whatever you want
[14:34] and then same thing for the serrano i'm
[14:36] gonna cut this pretty small as well
[14:41] um i'm gonna get rid of this kind of
[14:44] membrane
[14:45] down here get rid of some of the seeds
[14:51] and then this is again
[14:54] slicing it very thin this way and then
[14:56] we'll just cut across it
[14:58] to get those thin little uh or the
[15:00] little cubes
[15:18] so we'll do that we'll do this other
[15:20] little guy this is actually rink this
[15:22] one's
[15:23] mad wrinkled it's been sitting in the
[15:25] fridge for a while
[15:41] but then we're just going to saute this
[15:42] down so i'm actually going to use i have
[15:44] this
[15:45] i have a little bit of ghee that i need
[15:47] to finish up so you just normally use
[15:49] like vegetable oil oil or whatever you
[15:51] want um
[15:54] but i do have some ghee that i made
[15:57] for the roti video
[16:00] that i need to use up so this is
[16:01] probably about
[16:03] i don't know maybe a tablespoon or two
[16:05] of oil
[16:07] it's not a bunch but i'm just going to
[16:09] throw this over the pan here we'll let
[16:11] that melt down
[16:13] and then i'll toss in those aromatics
[16:22] and again i can't really see it but
[16:24] it'll melt down
[16:34] what's the benefit of using the clay
[16:35] more for chopping food
[16:37] um good things about this
[16:40] is it's sharp so it's a carbon steel
[16:42] knife it's very thin so you can really
[16:44] get through produce you can also get
[16:45] through big produce
[16:47] quickly another reason why it's great is
[16:50] you can use it
[16:50] as a a bench scraper so like
[16:55] that i mean if i was using a smaller
[16:56] knife like that i wouldn't really be
[16:57] able to get all this stuff on like it'd
[16:59] be very easy to you know
[17:00] tilt it over uh compared to like a knife
[17:03] like
[17:03] this you know like you just have
[17:06] much less space um this knife is
[17:09] specifically more for
[17:11] a a forward motion um this one is too
[17:14] but you can get a little bit of a rock
[17:15] with it
[17:16] a little bit um so they're just kind of
[17:19] different knife profiles
[17:20] but these these are really good for if
[17:22] you're doing like produce prep or
[17:23] chopping up a bunch of vegetables and
[17:25] stuff
[17:26] makes quick work it's long so if you you
[17:28] can do it with a variety of vegetables
[17:30] but
[17:30] it's just a fun knife to use
[17:33] not necessary by any means you can do
[17:36] this with a regular chef knife too but
[17:37] it's just fun
[17:39] how many knives you have i don't
[17:40] actually have many knives i just have
[17:43] literally just the ones up here so i've
[17:44] got this like kind of sandwich bread
[17:46] knife
[17:47] i've got the uh togiro
[17:51] dp um yuto 210 millimeter
[17:54] so this is this is kind of like your
[17:55] all-purpose chef knife
[17:58] i have this other doll strong one um i
[18:00] don't really use this one much
[18:02] because the the tojiro one is literally
[18:04] kind of feels the same
[18:08] it feels the same need this one this
[18:10] one's good if you're doing a lot of rock
[18:12] shopping for herbs and things like that
[18:15] that's where you may use this over the
[18:17] other one but you can do rock chopping
[18:18] with that
[18:19] then i have this nakiri which
[18:23] these kind of also fill the same area
[18:27] or similar areas obviously they're
[18:29] similar shape this one's just bigger
[18:31] um this is probably my favorite knife
[18:33] though it's super sharp
[18:35] and i just think it looks sick and then
[18:38] i have like a
[18:39] little bony knife but it's just
[18:41] literally just like a basic
[18:42] bony knife nothing special so i don't
[18:44] really have many knives
[18:46] are we on medium or high heat we are on
[18:49] medium
[18:50] low medium low
[18:54] so let me toss this over here
[19:00] should be melted now
[19:03] and then i'll just toss these guys on
[19:05] we'll let them saute down
[19:12] this angle is not the best because you
[19:14] can't really see oh wait wait wait it's
[19:16] not updating that's why
[19:21] there we go okay i was gonna say i was
[19:22] like wait how can you not see that
[19:25] all right now we got the update
[19:37] you're soon moving to a house with a
[19:38] microwave but no oven
[19:40] any suggestion um yeah i mean if you
[19:42] don't have an oven i would highly
[19:44] suggest getting a
[19:45] an air fryer or a toaster oven or
[19:47] something like that um
[19:48] yeah definitely if you don't have an
[19:50] oven i would definitely get an air fryer
[19:53] or
[19:53] a toaster specific models i don't know
[19:55] um i don't have
[19:57] i don't have one but i've used the one
[19:59] that i used
[20:00] uh you'd have to go back and look at the
[20:02] video but that one was a good one
[20:04] um but yeah if you don't have an oven
[20:07] would highly recommend
[20:09] uh getting one
[20:15] maybe i can turn this light on it's a
[20:16] little bit better
[20:18] yeah i don't like i don't like the look
[20:21] of that
[20:26] but i'm just letting this saute down
[20:28] over here
[20:30] and then
[20:37] we're going to just toss in the beans
[20:39] and just kind of mash them up
[20:44] and that's it another great thing to
[20:45] throw in there like if you want to add
[20:47] some cumin seeds in here actually i'm
[20:48] just going to
[20:51] so i'm just going to toss in some cumin
[20:53] seeds to toast up
[20:56] i mean normally i would just do this but
[20:58] since i am putting this in the chicken
[20:59] marinade
[21:00] i don't want it to be like super cuminy
[21:03] that's a word
[21:08] what's the cheapest chef's knife um but
[21:10] at a high quality that you recommend
[21:11] um i actually have a video coming out
[21:16] either wednesday or it'll be this week
[21:18] or it'll be this weekend
[21:19] about some kind of budget
[21:22] tools kitchen gift ideas but
[21:26] in that i do have i'll have a knife um
[21:30] one that i've used is the mercer
[21:32] culinary one it's literally like 18
[21:35] but a lot of people will say victoria
[21:37] knox there's like a fibrox one
[21:39] i haven't personally used that one but
[21:41] they're very similar to the mercer one
[21:43] but yeah you don't have to go super
[21:44] expensive to get a decent one what you
[21:46] get from these higher end knives are
[21:48] usually they're much thinner and then
[21:50] the big thing is their edge retention is
[21:52] is a lot better so you don't have to
[21:54] sharpen them as often and things like
[21:56] that
[22:02] it smells so good by the way like
[22:05] just sauteing down stuff always always a
[22:08] good pathway
[22:12] to good food
[22:17] favorite steak piece um probably a new
[22:19] york strip for me
[22:21] i am i'm definitely a new york strip fan
[22:24] okay so we'll get started on this mayo
[22:26] marinade too
[22:27] and then you don't need much i'm
[22:29] probably gonna do like three or four
[22:31] chicken diets here
[22:34] so i'm gonna do like two tablespoons
[22:37] which is going to be
[22:38] like 20 some grams
[22:45] 18 20
[22:52] 6. sweet
[22:56] and you might not even eat that much you
[22:58] honestly don't need much mayo that's
[22:59] another reason why mayo is good because
[23:01] you
[23:01] really don't need much to like coat the
[23:03] outside
[23:04] so it's a you know it's actually a
[23:06] little bit lower calorie than if you
[23:07] used equal
[23:08] parts of oil so then i'm just going to
[23:09] toss in some
[23:13] chili powder
[23:16] and then i'm going to crush up some
[23:19] cumin seeds
[23:20] this would be better if i toasted them
[23:21] but
[23:24] oh well
[23:30] but crushing them up fresh is
[23:33] is gonna also release a ton of of the
[23:36] flavors that are in there
[23:41] but in general just using whole cumin
[23:43] seeds they're so much more fragrant
[23:45] than like the ground stuff it's pretty
[23:47] wild so
[23:49] i don't know how much that is like a
[23:51] teaspoon
[23:53] maybe i have no idea maybe about a gram
[23:57] and then we'll also just grate in some
[24:00] some garlic too
[24:17] you've ordered a chef's knife and perry
[24:18] knife two for 250 from the hobby
[24:20] i mean look i mean i i
[24:23] like uh
[24:27] i've thought about it i've thought about
[24:28] it getting getting nice knives like it
[24:30] is a very i totally could see how people
[24:32] can get a collection and start spending
[24:34] a lot on knives because it's
[24:36] a lot of the craftsmanship is very cool
[24:46] so i'm going to put in if the skin gets
[24:48] off
[24:50] we'll grate in this
[25:06] all right
[25:10] so these are getting nice and toasted so
[25:12] now i'm going to come in with
[25:14] the black beans
[25:17] and i'm just pouring this i don't know
[25:18] how much this is to be honest i
[25:20] literally have no idea
[25:22] but if you just pour in a full can that
[25:23] should be that should probably be good
[25:26] and then i'm probably going to need some
[25:28] liquid to add to this
[25:38] and then basically i'm just going to
[25:39] mash this up
[25:42] and like i said if you're using it if
[25:44] you're using a can
[25:45] like you don't need to um you don't need
[25:48] to drain it or anything just literally
[25:49] just pour in the whole can
[25:51] and just start mashing them and like you
[25:54] can see now like i definitely need some
[25:55] liquid in here or it's not going to get
[25:57] that kind of classic refried bean shape
[26:00] or if you do have stock i would throw in
[26:02] stock over plain water but plain water
[26:04] will work too
[26:08] because we want to kind of get it that
[26:09] like creamy kind of
[26:12] smooth texture
[26:16] i'm just going to throw in some water
[26:25] if you have a potato mash or two that
[26:27] helps
[26:28] i actually don't have a potato masher i
[26:31] mean it's not like i really ever use one
[26:33] because if i do potatoes i generally do
[26:34] it in my
[26:36] my ricer though it would definitely be
[26:40] good for this job
[26:45] because this kind of takes a while with
[26:46] the fork
[26:50] you could also like pre-blend these if
[26:53] you wanted to
[26:57] that would also be another way to get
[26:58] them kind of
[27:00] mashy
[27:03] but i don't worry about getting these
[27:05] like overly like super homogenous
[27:08] i kind of like when they're partly
[27:11] partly crushed up especially when you do
[27:15] these beans like i think i undercooked
[27:16] them a tiny bit so they're not gonna
[27:17] mash as well
[27:18] like if i let them go longer and they're
[27:21] much softer
[27:24] but we'll let those hang out back there
[27:27] get their thing on
[27:33] what beans do you prefer to work with
[27:35] raw canned dried
[27:36] um i don't think i've ever used raw
[27:40] but i mean cander candor fine in a pinch
[27:43] um
[27:45] if i have the time i'll generally i
[27:47] generally will
[27:50] will boil them myself like i did for
[27:51] these
[27:53] plus it's much cheaper and you can get
[27:56] way more and they and they keep in the
[27:57] pantry for a long time if you're if
[27:59] you're buying
[28:00] a dry bag
[28:05] so there is that to consider as well um
[28:10] and then if you are like boiling them
[28:12] with things like bay leaves or
[28:15] or things of that nature you know you
[28:17] can impart that flavor
[28:19] from the very beginning of your cooking
[28:20] process whereas obviously with canned
[28:22] beans you can't do that so it kind of
[28:23] depends on what you're making
[28:24] um but i mean i have no problem using
[28:30] using canned like if you know
[28:35] because usually i mean if it's i should
[28:38] put it this way if i'm using kind of
[28:39] baked or black beans on their own like
[28:41] it's going to be its own kind of thing
[28:43] like
[28:43] like this is i'll probably cook them
[28:45] myself if it's gonna be
[28:48] like part of something else like beans
[28:50] and rice or like
[28:51] in something i'm really not i'm not too
[28:54] picky about it
[29:00] but generally when i do get canned i try
[29:02] to go no salt added just so i can
[29:04] control the salt levels
[29:06] to exactly how i want them so that is
[29:09] that is one thing that i would say
[29:11] is is if you are gonna go with canned
[29:14] you should do
[29:14] you should do that okay let's also toss
[29:18] in some
[29:20] lime zest in here get the microgrid out
[29:24] for this one
[29:26] which is a tool that i
[29:29] i had i had one and then i got rid of it
[29:32] at some point
[29:33] like when i moved and then i finally got
[29:34] another one i'm just realizing
[29:37] how i don't know how i went on this long
[29:39] so in here we've got the garlic the mayo
[29:41] the cumin seeds and the
[29:44] chili powder that's it and it's it's
[29:47] going to be super flavorful
[29:49] and actually should have salted the
[29:50] chicken first well i i am going to do
[29:53] that now
[29:54] if you do want to you know dry brine or
[29:55] salt ahead great thing to do
[29:58] get that out of here
[30:15] so i'm gonna get this chicken out put
[30:18] these spices away
[30:25] and these are just boneless skinless
[30:27] chicken thighs
[30:29] you could get bone-in skin on and
[30:33] you know saute them up that way if you
[30:35] want to you know do
[30:37] do whatever do whatever you want
[30:38] whatever works for you
[30:41] um i need to put these in a container
[30:56] throw that away so this back in the
[31:02] fridge
[31:07] wash that hand
[31:18] um maybe a stupid question but doesn't
[31:20] get dusked into your
[31:21] salt holder um it might this uh
[31:25] this actually like just this tiny little
[31:27] over thing does
[31:28] does more than you think it would from
[31:30] like letting in moisture and stuff
[31:32] um but in general it's not i mean it's
[31:33] not a huge big deal for salt like
[31:35] like salt doesn't really go bad and it's
[31:36] i mean you're surrounded by dust all the
[31:38] time anyway so
[31:42] um i mean i guess but yeah i mean i
[31:46] guess
[31:46] maybe it does i don't know but in
[31:48] general like you'd be surprised like no
[31:50] moisture gets in this like i've never
[31:51] had any issues with like this caking up
[31:53] from like moisture getting in there
[31:55] um so what i like to do is salt
[31:59] salt these separately beforehand just to
[32:02] see what it's like you need to use
[32:03] less because there is some salt in the
[32:05] mayo itself
[32:07] um but getting that salt layer just so
[32:09] like you can see it rather than just
[32:11] throwing salt into the
[32:12] the marinade is is i find a little bit
[32:15] better
[32:17] in controlling your salt levels
[32:24] so just getting like an even little
[32:33] sprinkle checking on these guys back
[32:36] here
[32:38] i'm gonna mash these a little bit
[32:46] and then this is kind of like the i
[32:48] can't see it right now but i'll show you
[32:50] in a second
[32:51] once i'm done with the chicken like i
[32:54] said i don't i don't really care about
[32:55] getting them super homogenous
[32:57] so like that's that's good enough for me
[33:00] all right
[33:01] now we mix this up
[33:05] this is that mayo marinade
[33:11] smells so good and this is such a good
[33:13] way to like transport these flavors
[33:16] because as opposed to like putting these
[33:20] like dry spices say you put dry spices
[33:22] on this and then put it on a you know
[33:24] a hot pan a lot of those spices would
[33:26] actually burn but with this method
[33:28] since the spices are kind of in the mayo
[33:31] itself
[33:33] they heat up as the mayo heats up so
[33:36] they don't really get
[33:37] they don't get burnt like if you if you
[33:38] did have it on
[33:40] a super hot pan with oil and then you
[33:42] just threw it in with dry spices on the
[33:43] outside like those spices would
[33:44] definitely get burnt
[33:46] so that's another why a reason why i do
[33:48] really like this method
[33:50] and again this is only two tablespoons
[33:53] so like a tablespoon is around 90
[33:54] calories so
[33:57] um it's really not that much oil so what
[34:00] is that like or that's like 45
[34:02] added calories per for one of these so
[34:05] i'm doing
[34:06] four so it's really not that bad i mean
[34:08] if you don't like mayo
[34:09] you know you can you can stick to oil or
[34:11] whatever but
[34:13] i am a big fan of using mayo
[34:17] and i forgot to get this up and ripping
[34:20] cast iron so i got the griddle back here
[34:23] putting it on a high heat
[34:25] so this is done i'm gonna wash this pan
[34:32] and then we're pretty much i mean we're
[34:33] pretty much done we just have to cook
[34:34] that and then
[34:35] just assemble it and that's literally
[34:38] that's literally all it is
[34:41] the chicken the chicken burritos are um
[34:44] a super easy way
[34:46] to make a pretty satisfying meal and
[34:50] in not much time at all
[35:06] are we gonna have this every week yeah
[35:07] i'm i think i'm the plan is to do this
[35:10] probably like every monday or tuesday um
[35:13] you know maybe maybe it'll be every
[35:14] every other week to start or something
[35:16] but yeah
[35:16] it'll be multiple times per month for
[35:18] sure we will definitely make it a
[35:21] a more regular thing than not it's not
[35:22] going to like only be holidays i know
[35:24] the first one i did was a holiday but
[35:30] um you can microplane garlic with a skin
[35:32] on um i didn't know that but that makes
[35:35] sense that you could do that because i
[35:36] know you can
[35:38] garlic press with the skin on so i guess
[35:40] that it would make sense that you could
[35:41] also microplane with it on
[35:52] what oil are you using for frying for
[35:54] for this chicken i'm not using any
[35:56] the i'm the mayo is the oil so mayo is
[35:58] an emulsion of oil and eggs so you don't
[36:00] actually need any
[36:02] if you don't want to use mayo i would
[36:04] just use
[36:06] i would use i mean peanut oil is my
[36:08] go-to but probably
[36:09] probably more people use vegetable oil
[36:11] or canola oil but i use peanut oil as my
[36:13] neutral oil and then
[36:14] you can use olive oil too depends on
[36:19] depends on what your you know what kind
[36:21] of flavor you're using
[36:31] can't seem to get a good sear in your
[36:32] chicken on an outdoor grill
[36:34] uh i mean have you tried the mayo thing
[36:36] outside
[36:38] that would that would be my first tip
[36:39] but um in general obviously high heat
[36:44] high heat is going to be the big one um
[36:46] if you're using just you know regular
[36:48] oil or whatever like high heat in
[36:49] general is going to be the
[36:50] the way to go and then you what you can
[36:52] do is either
[36:54] start it on very high direct heat and
[36:55] move it to indirect or you can move it
[36:58] you can start it on indirect then move
[36:59] it to very high heat
[37:02] kind of depends on on the dish i suppose
[37:10] i'm gonna bring these guys over
[37:16] so yeah these are i just have them off
[37:19] the heat now
[37:20] so like i said i'm not overly worried
[37:22] about like mashing
[37:23] every single bean like these just taste
[37:26] good actually forgot to
[37:27] add salt
[37:31] some add a little bit of salt and then
[37:34] i'm also going to
[37:36] add in a little bit of um
[37:40] lime juice
[37:43] i like adding lime juice to this just
[37:45] because it uh the acidity kind of
[37:47] helps bring out it just brings out a
[37:49] little extra
[37:52] a little something a little something to
[37:53] the party i guess you should say yeah
[38:04] literally
[38:05] so easy to make
[38:12] all right let me throw this guy on
[38:19] and then this should be hot enough so
[38:22] i'm just going to throw this
[38:23] on this chicken on
[38:30] so you want to lay them down and if you
[38:32] are doing this for like presentation
[38:34] purposes
[38:35] like lay lay the first side the side
[38:37] that you want to present down like if
[38:38] you were doing this on grill marks or
[38:40] something
[38:44] but i'm going to slice this up anyway so
[38:46] i i don't care how it looks
[38:55] and then again for chicken stuff i like
[38:56] whenever like the raw stuff as soon as
[38:58] i'm done with it i just like to get it
[39:00] out of the way get it clean again just
[39:02] use hot soapy water
[39:05] you'll be good to go
[39:21] fix the hoodie the strings
[39:24] what's wrong with the shrinks oh they're
[39:27] uneven
[39:28] well just because you said that i'm not
[39:29] going to
[39:43] uh i say that cooked chicken cooked is
[39:45] ryan stringy yeah i mean
[39:47] if you like that though by all means you
[39:50] know eat it
[39:55] like that's that's what i that's what i
[39:56] do with all my stuff like i mean at the
[39:57] end of the day
[39:58] like i can show you things and and show
[40:01] differences between cooking techniques
[40:03] and styles
[40:03] but if you like that style better i mean
[40:05] we're gonna have differences of
[40:06] opinion on it which is what's cool about
[40:09] cooking
[40:11] um what do you keep on the rack on the
[40:13] fridge um
[40:16] so i've got olive oil up here i've got
[40:18] peanut oil actually
[40:20] um i've got a worcestershire sauce white
[40:24] vinegar rice vinegar pepper
[40:27] my peanut oil so things that i use more
[40:29] often to just like throw down
[40:31] or things that i have on there
[40:36] and these are getting really nice and
[40:39] nice and browned on here
[40:43] and then what i'm gonna do is probably
[40:44] just cook these two
[40:46] with thighs you like you can go much
[40:48] higher and they'll be nice and juicy so
[40:50] generally i just do like 160 or 165.
[40:57] um she-rag uh low from india you're
[41:00] basically running
[41:01] or bang on especially that road recently
[41:03] keep it up how did you get
[41:04] into it um i just i just really like
[41:08] indian food it's one of my favorite
[41:10] cuisines to eat
[41:11] like eat out um so then obviously like
[41:14] when i like something out then i'm like
[41:16] oh how can i recreate this in my home
[41:18] actually just last night i made
[41:21] um some vegetable uh korma i guess you'd
[41:24] call it vegetable korma
[41:26] but just like a gravy with a bunch of
[41:29] vegetables in it over rice
[41:30] one of my all-time favorites
[41:34] and i actually got inspired to make this
[41:35] because i went to the
[41:37] farmer's market near me last week
[41:41] and they they served that with some
[41:43] chili chicken and i was like yeah i want
[41:45] to make this at home too
[41:48] so you can see we've got we've got nice
[41:49] browning on here that's
[41:53] that's what you like to see
[42:02] and actually that i think i used cayenne
[42:05] instead of chili a little spicier
[42:11] oh god damn it
[42:14] i forgot to turn the uh
[42:18] fire alarm off we'll fix it we'll fix it
[42:39] and if anyone ever thought i was lying
[42:41] like i like i i'm not
[42:43] like it the uh setting the fire alarm
[42:45] off in my opinion is the mark
[42:47] that you are getting good browning
[42:50] so what i'm gonna do is just turn this
[42:51] down a little bit so we've got good
[42:53] brownie on both sides and i'm just gonna
[42:55] let them finish
[42:56] on a little bit lower heat
[43:07] oh no yeah if you oh my god yeah if you
[43:10] don't set your fire alarm
[43:11] off you're uh you're not getting good
[43:14] browning
[43:14] in the home kitchen
[43:31] it's probably gonna go off again as soon
[43:33] as i uh
[43:34] as soon as i get back in here what heat
[43:40] do you have them on i have this i had it
[43:41] on medium high so i turned it down
[43:43] i turn it all the way down to low the
[43:46] vent is not on but it's so
[43:47] loud it's probably gonna be very
[43:48] annoying
[43:52] let me uh also bump this up
[43:57] so those lights aren't shining on me
[44:06] um i don't like using my kitchen hood i
[44:09] don't think it doesn't smell bad
[44:15] not even helping me now
[44:46] all right we have removed the battery
[44:52] it was actually the one way down the
[44:53] hall which is weird
[44:57] but it is what it is
[45:06] but i mean this literally happens all
[45:08] the time like when i'm doing smash
[45:09] burgers grilled chicken like this
[45:11] it's no big deal
[45:21] did you marinate the chicken and mayo we
[45:23] did we did marinate in mayo
[45:26] yeah i pulled out the battery i mean
[45:27] where it's like basically
[45:29] it's about done anyway at least browning
[45:33] wise it is
[45:35] we're only at
[45:39] yeah we're only at like 140
[45:43] 145 so i'll let those go up a little bit
[45:45] longer
[45:48] i guess we can get out our other
[45:49] fillings and stuff though
[45:52] so i'm going to use some of this
[45:53] leftover brussels sprout salad
[45:57] and then some
[46:00] queso manchego
[46:07] the pickled onions do i have a tomato
[46:12] i do not well that's all right
[46:31] what are you gonna start putting out
[46:32] recipes for the holidays i'm probably
[46:33] only gonna do like one or two holiday
[46:35] recipes
[46:36] um i know one of them that i'll do for
[46:40] sure
[46:40] i'm not sure what the second one's gonna
[46:42] be
[46:44] but for anyone that doesn't know this is
[46:46] queso manchego
[46:47] it's not the same manchego that is from
[46:50] spain
[46:50] it's a it's actually like a melting
[46:52] cheese it's not aged as long
[46:56] and it's actually what's used in my
[46:58] favorite taco
[47:00] which is
[47:04] the poblano cone
[47:25] but it's a very very good melting cheese
[47:27] big fan of this if you can find it if
[47:28] you can't find this uh monterey jack is
[47:30] just a is a good
[47:31] it's probably the closest to monterey
[47:33] jack i would say for like a
[47:35] a cheese that everyone should be able to
[47:36] find
[47:47] oh you can't see the cheese because the
[47:49] the chicken cam
[47:54] there we go
[48:08] so we got that we've got this salad
[48:12] which i'm going to load up
[48:13] we got our pickled onions
[48:22] um lime juice if we need it
[48:37] i've got a little bit of avocado maybe i
[48:38] should use that
[48:40] it's an avocado on its last leg
[48:45] i'm gonna check the temp of these
[48:49] all right i think we're good on these
[48:52] that one's still
[48:53] at 140. that one's 160.
[48:59] this one's good
[49:02] throw it on a cutting board
[49:31] 160.
[49:34] and that one's still a little like 148.
[49:38] and then i'm just going to let them rest
[49:39] too so we'll cut them in a second
[49:51] do you actually need to check the temp
[49:53] um i don't have to no
[49:54] but it's i just don't have to worry
[49:56] about it i mean it's it's not like it's
[49:58] it's not like it's hard to check the
[50:00] temp like it's literally just a little
[50:01] stab
[50:02] and it doesn't lose i know some people
[50:03] are like oh you're gonna lose all these
[50:04] juices
[50:05] you don't lose any juices and if you do
[50:08] it's gonna be super negligible
[50:10] but for for things like chicken i mean
[50:12] it's just it simplifies it like i could
[50:14] overcook this or i could pool it right
[50:16] at around 160 which is what i like
[50:19] thighs at
[50:20] um like i can i mean i can cook steaks
[50:24] to
[50:24] medium rare without using a thermometer
[50:29] but it's not going to be i don't know
[50:31] you don't you never know
[50:32] specifically exactly like unless you're
[50:34] literally making
[50:35] so many steaks and stuff like that so
[50:37] for me it's just like why not use a
[50:39] thermometer it's
[50:40] it's there's really there's really no
[50:41] downsides um
[50:44] and then you do learn as you use a
[50:46] thermometer what it looks like when it's
[50:47] done you know
[50:53] which is pretty nice
[50:58] um aaron appreciate the super chat much
[51:00] appreciated
[51:03] and then this one should be done as well
[51:08] 160.
[51:14] chilling a little piece came off
[51:29] why is everyone saying there's like a
[51:31] bug i mean if there is
[51:33] like it's fine like i'm not too worried
[51:36] about it
[51:39] i don't know if there actually is a bug
[51:40] or if you guys are just trolling but
[51:42] i mean regardless i'm not too worried
[51:44] about it
[51:46] all right so now we can assemble
[51:49] and the thing that i don't like about
[51:50] this is normally i'd put this in a pan
[51:53] and kind of heat the cheese up a little
[51:55] bit but it's going to be way
[51:56] big for our pan
[52:00] so we're just going to do this anyway
[52:04] i'm not going to use all this cheese
[52:06] just some of it
[52:08] kind of spread it around we want to heat
[52:09] this up a little bit
[52:13] and then this cheese will melt
[52:18] and we'll be good to go if you guys have
[52:19] seen internet shack's video
[52:21] i mean he goes over this this little
[52:23] tick or a little trick
[52:33] [Music]
[52:39] but just warming up the flour tortilla
[52:41] is going to heat that fat up in there a
[52:42] little bit make it a little bit more
[52:44] foldable and things of that nature
[52:50] pickled onions don't need the cheese but
[52:53] we'll use it
[52:55] use all this good stuff
[52:59] uh where'd you get your cleaver from
[53:00] what's it called the the bigger one is
[53:03] the cha it's a chinese cleaver from chef
[53:06] knives to go
[53:08] all right this thing's just falling
[53:12] apart
[53:15] weak seed um i forget which video i left
[53:18] a link to it but if you go to chinese
[53:20] cleaver
[53:21] on chef knives to go it'll pop up for
[53:26] sure
[53:39] how long do the pickled onions last in
[53:41] that jar um i've kept them for
[53:43] like months like a month or two
[53:46] and haven't noticed that they like go
[53:49] bad or anything like they don't smell
[53:50] bad
[53:51] or anything like that and also big tip
[53:55] when you do get splatters like this to
[53:57] make your kitchen not smell
[53:59] is to wipe it down pretty immediately
[54:02] that's a big tip for
[54:03] like if you're doing quick frying like
[54:04] this or if you're doing deep frying
[54:06] where there's splatters
[54:07] is just wipe your splatters down
[54:10] and that's going to go big ways because
[54:13] why your kitchen starts to smell
[54:15] is like this stuff lingers around
[54:19] and you don't wipe it up right away so
[54:20] that's why that's why it like smells
[54:22] longer than it should for most people
[54:23] that's why a lot of people say like oh
[54:25] your kitchen smells terrible forever but
[54:27] it doesn't
[54:28] like you i can have this kitchen
[54:30] smelling smelling clean
[54:32] in like an hour you just you can spray
[54:34] it too to get the the smell out
[54:36] it's great
[54:40] yours are six weeks old and they taste
[54:41] great just a bit more sour yeah and like
[54:43] i said
[54:43] they last for so long okay
[54:46] so cheese has melted
[54:51] so now we can assemble
[54:54] i'm gonna turn this cam off
[55:02] and then i like to put these type of
[55:03] beans on the bottom
[55:05] just to kind of give that nice base
[55:14] and then i'll slice up some of this
[55:17] chicken
[55:18] which has been sitting and resting
[55:31] i don't know if you guys can hear nice
[55:34] little crust on there
[55:45] i'll do i'll do this little guy too
[55:49] and i what's so nice about thighs too
[55:51] they're so juicy like even if you
[55:53] i mean even if you like over like way
[55:55] overcook these
[55:56] they'd be great but
[56:03] can't beat chicken thighs in my opinion
[56:10] all right so chicken
[56:29] where do you buy the huge tortillas
[56:30] these were just the ones um
[56:31] [Music]
[56:33] that they had at the store normally i
[56:35] get ones that are a little bit smaller
[56:36] than this
[56:38] but they didn't have them actually i
[56:40] forgot this this
[56:41] this salad already has avocado in it so
[56:43] i don't really need to add avocado
[56:45] it actually already has black beans too
[56:47] but this is the
[56:49] the brussels sprout salad that i made
[56:52] for the video the other day
[56:54] would highly recommend
[57:02] oh i meant to put some hot sauce over
[57:04] the chicken i put it on late though
[57:06] it's fine
[57:18] did you get to travel with your
[57:18] consulting role i did um yeah i traveled
[57:21] basically every week for like two and a
[57:22] half years
[57:23] monday through thursday
[57:30] which was one of the reasons why it drew
[57:31] me to the job at first and then also one
[57:34] of the reasons that drove me away
[57:36] because i got tired of traveling all
[57:39] right i'm going to slide this back a
[57:41] little bit just to help with our roll
[57:45] and we'll come here
[57:48] kind of smooth it out a little bit
[57:54] i might have over crisp it a tiny bit
[57:57] we're chilling though and then you can
[58:00] also put it back down on this if you
[58:02] want to kind of
[58:04] seal that seal that bad boy
[58:07] and up it a little bit
[58:33] sealing it
[58:40] be good to go here it's a big boy it is
[58:43] it is what hot sauce did you use i just
[58:46] use
[58:46] some louisiana crystal um
[58:51] just kind of what i had in the fridge i
[58:52] had sriracha too but i don't really like
[58:53] sriracha and burritos
[58:56] have you seen kenji's egg and refried
[58:57] bean burrito um
[58:59] no i haven't i'll have to check it out
[59:02] where'd you go to college i um i went to
[59:05] nc state
[59:05] in raleigh north carolina also
[59:09] what goes great with a burrito
[59:16] toppo chico
[59:21] best uh best like seltzer water i guess
[59:25] you'd call this
[59:25] carbonated mineral water if you've never
[59:28] had this
[59:29] yeah try it's definitely expensive but
[59:31] it is so good
[59:40] all right so we got a nice little little
[59:42] brownie we'll brown the other side too
[59:45] even browning
[59:51] and that's also another bonus of getting
[59:53] these tortillas with like a little bit
[59:54] of fat in them that will brown up a
[59:56] little bit nicer
[59:57] in my opinion than then then like the
[60:01] the kind of the fluffy white ones
[60:07] all right
[60:11] a little slice in half
[60:15] seen that use many references from the
[60:17] food lab did you also yeah i also have
[60:19] salt pat i also i reference salt fat
[60:21] acid heat
[60:21] a decent bit not as much but i do
[60:27] all right slide diagonal
[60:37] absolute monster
[60:43] is it gonna focus yes
[60:54] yes
[60:56] we ready for the bite
[61:22] that's a solid burrito that is solid
[61:28] just loaded to the max too
[61:43] could you send that other hat by mail i
[61:44] got you christy i got you
[61:49] have you tried using a local man to cook
[61:51] you're in um no i don't think i have
[61:53] do they make low cow mayo
[61:58] i think they do i thought they used i
[61:59] thought it was like low sodium maybe
[62:01] i don't know but yeah it should work i
[62:03] mean as long as there's still enough fat
[62:05] in it
[62:06] it should still work
[62:17] biggest spice on youtube you know it you
[62:20] [Music]
[62:32] know
[62:35] yeah this is this is a solid solid
[62:37] burrito
[62:38] and like i said i mean you can put
[62:39] whatever you want in them some people
[62:41] like rice
[62:41] i'm not a big fan of rice especially if
[62:43] i am already using like a burrito
[62:46] i'd rather use beans a little you know a
[62:48] little extra protein it's still carbs
[62:50] but
[62:51] it's more pro it's it's more protein
[62:53] than rice has that's why i like using
[63:00] beans
[63:14] what's the best mayo dukes i i think
[63:16] it's dukes yeah
[63:17] as someone who used to live in the south
[63:18] and had access to dukes i think it's
[63:20] dukes
[63:21] but i don't i don't have access to dukes
[63:23] anymore it's such a bummer
[63:28] yeah duke's mail was one of the few
[63:30] condiments i was brought
[63:31] uh brand loyal to
[63:35] i'm brand loyal to heinz ketchup and
[63:38] duke's mayo if i can find it and
[63:41] morton's coast kosher salt those are
[63:42] like my three
[63:43] that like i will look for that specific
[63:45] brand
[63:54] oh austin i miss this
[63:57] when will you make a steak video or your
[63:59] guide to cooking a primary bro since
[64:00] they're on sale to markets
[64:04] i have ideas of how i want to do a steak
[64:06] video um
[64:08] and for prime rib i've actually never
[64:11] done a whole prime rib roast myself
[64:13] um but i mean it uses all the same
[64:17] base techniques of steaks and larger
[64:18] roasts um
[64:22] we'll see i've got some different ideas
[64:24] on how i want to approach the stake
[64:25] video
[64:26] and what i want to do i kind of want to
[64:29] so
[64:30] when i'm not sure to answer your
[64:32] question
[64:34] it might not be soon but hopefully in
[64:36] the new year
[64:37] one way that i do want to do the steak
[64:39] video
[64:40] is kind of break it down into what
[64:42] actually matters when making a mistake
[64:44] because the right there's so many
[64:44] different ways
[64:47] but in my opinion the most important is
[64:49] the temperature like what you actually
[64:51] cook it at
[64:52] because if it's bad texture you know
[64:54] even if it is like
[64:56] salted well or like you know has
[65:00] butter base it or whatever like if you
[65:02] don't like the texture of it you're not
[65:04] gonna like the steak
[65:05] so that's why i think probably
[65:07] temperature's number one and then
[65:09] very close second would be salt why i
[65:11] say temperature
[65:12] is more important than salt is because
[65:13] you can always you can add salt at the
[65:15] end like if it i mean that's a classic
[65:17] thing to do with steak you sprinkle over
[65:18] some
[65:18] some flaky salt or something like that
[65:22] but you can't you know you can add salt
[65:24] after it's cooked
[65:25] you can't take out if it's if it's
[65:27] overcooked you can't do anything about
[65:29] it
[65:29] um so i've been thinking about doing
[65:31] that kind of stylo steak video
[65:33] um so we'll see i've got some ideas
[65:41] but hopefully that answered your
[65:42] question sorry if i missed that a little
[65:44] bit late
[65:44] i don't know how many minutes ago that
[65:48] was
[65:52] um yo sean what's going on i think
[65:56] i think i've met you before or i
[65:57] recognize your name at least but glad to
[65:59] have you here awesome
[66:04] are you gonna make a lower calorie
[66:05] lasagna video one day maybe
[66:07] maybe i've been thinking of a different
[66:09] idea
[66:10] for lasagna recently
[66:14] or a different video style
[66:19] um actually let me know what do you guys
[66:21] think of this so i've been thinking
[66:22] about starting a series
[66:24] calling um like is it worth it so
[66:28] because you guys know like the buzzfeed
[66:30] like worth it series but that's that's
[66:31] money
[66:32] right like is a ten dollar
[66:35] steak versus like a 150 steak but i've
[66:38] been thinking about doing a worth it
[66:39] kind of
[66:40] based on time so is
[66:43] an 18 minute burrito better than a
[66:47] you know a day burrito like if i if i
[66:49] did if i did like made them from scratch
[66:52] made the burritos from scratch made like
[66:54] did stuff with the chicken did stuff
[66:55] with all the ingredients like from
[66:56] scratch
[66:56] so i've been thinking about doing that
[66:57] video because i think that's interesting
[67:00] because a lot of us
[67:00] are like you know we want some of us
[67:03] like like to spend time in the kitchen
[67:04] and have no problem spending an extra
[67:06] couple hours
[67:06] other of us are you know get me in and
[67:08] out of here as quick as you can so i
[67:10] think
[67:10] that'll be fun to kind of explore that
[67:12] so i've been thinking about doing that
[67:13] as a video
[67:15] kind of video series
[67:26] good idea yeah yeah i i think i think
[67:28] it'll be pretty interesting
[67:32] so i'm uh i don't know when that first
[67:35] video will be out but i have some ideas
[67:36] on what i want to do
[67:41] so we shall see but i really i do like
[67:44] that idea a lot
[67:45] um plus it kind of builds on some of my
[67:48] other
[67:49] like stuff that i've done
[68:04] you saw it on channel uh research hot
[68:06] sauces i don't still make my own um
[68:11] i wouldn't say it's hard to make i just
[68:12] i i don't have the bottles anymore
[68:15] and then
[68:19] and then yeah just like since i moved
[68:20] like normally i would make it during the
[68:22] summer
[68:22] when you know i have like better produce
[68:26] so that's really the main reason but i
[68:28] don't think it's too hard though because
[68:29] you can make them very quick you just
[68:31] throw them in a blender strain them out
[68:32] add a little xanthan gum to uh to
[68:34] thicken them up so
[68:35] i think it's a pretty fun process and
[68:37] you can obviously make it more
[68:38] complicated
[68:39] or less complicated but i just kind of
[68:42] haven't done it recently
[69:00] how come dry brining tenderizes the meat
[69:03] um steaks but salty the inside of a
[69:05] burger makes it rough
[69:09] yeah interesting question so
[69:12] when you
[69:17] because with ground meat what it does is
[69:19] it starts to break it down so since it's
[69:21] not these whole
[69:22] like whole muscle strands and also if
[69:24] you're mixing in salt
[69:26] when you mix when you mix meat it breaks
[69:30] down the meiosin
[69:31] um i think it's the myosin which starts
[69:34] to like connect it together
[69:37] so that's why with ground meat like
[69:39] it'll kind of it firms up like that
[69:41] um which is why generally if you are
[69:43] making a burger you kind of just want to
[69:44] sprinkle it on top at the end
[69:47] um but for like sausages and things they
[69:49] generally mixed with salt because that
[69:50] gives you that kind of
[69:52] uh like nice homogeneous and it's
[69:53] because that i believe is the myosin
[69:56] um like releases or i forget what what
[69:58] it actually does but that's
[70:00] meiosis is the thing that actually gives
[70:02] it that kind of tight
[70:04] bind i guess you would say whereas if
[70:07] you're dissolving a steak
[70:09] you're not like manhandling or something
[70:12] and it's a whole muscle
[70:13] so it's it's slowly going in
[70:26] how hot is it where you live um i think
[70:29] it was like 60 today
[70:31] i'm right on the coast of california so
[70:33] it's i mean it's starting to get colder
[70:34] but it's not
[70:35] it's not like freezing it i don't think
[70:37] it i think during the nights now it's
[70:38] getting around like 40
[70:39] fahrenheit do you speak polish i do not
[70:43] know
[70:44] um and i did do big four consulting um
[70:48] yeah i worked for deloitte um
[70:52] for a little under three years
[71:10] um
[71:15] have you ever worked on a kitchen
[71:17] kitchen line nope
[71:20] i've actually never worked in a kitchen
[71:22] of any kind um
[71:24] never been a literally nothing
[71:27] i'm all self-taught i just i've just
[71:30] loved cooking for
[71:31] forever um and then that kind of stemmed
[71:34] into
[71:35] what this is today
[71:38] but yeah i'm not i'm not formally taught
[71:40] in any
[71:42] in any fashion
[71:48] and yeah pretty easy cleanup too for
[71:50] this one i mean this pan i'll just
[71:52] scrape it down um
[71:54] that's only like the hard piece i guess
[72:03] that last bite was really good for some
[72:06] reason
[72:10] but for cleanup let's do that really
[72:14] quickly
[72:17] i'm actually gonna throw
[72:20] this guy
[72:24] so we'll toss these in here
[72:27] also just great to have in general for
[72:29] tacos
[72:31] throw it over rice i'm gonna just throw
[72:33] in this cheese too
[72:34] i'll throw it actually i'll throw it
[72:35] over the beans
[72:38] um because like you can turn this stuff
[72:42] into you know burrito bowls
[72:44] tacos burritos
[72:49] um eggs yeah omelets
[72:52] huevos rancheros or something make
[72:54] chilaquiles
[72:57] serve it with this stuff a lot of good
[73:01] um a lot of good things you can do with
[73:03] leftovers like this
[73:18] i'm just gonna toss the cheese in on top
[73:19] because typically uh
[73:21] some people do like just melt cheese
[73:23] over top which is really nice
[73:26] of these
[73:33] we'll toss this guy in and then i'm just
[73:36] gonna let
[73:39] this pan just kind of needs to be wiped
[73:40] out
[73:42] if you have a well-seasoned cast iron
[73:44] like this
[73:46] like it should just come straight off
[73:49] especially because we didn't do like any
[73:50] hard searing or anything
[73:56] so just like that you know pretty
[73:59] pretty clean good to go for next time
[74:03] uh mr tun thank you for the super chat
[74:06] appreciate that
[74:09] and then slide it down there
[74:15] now for this guy since we did do some
[74:17] searing on it there is some stuff that
[74:19] stuck on it
[74:22] so i do need to kind of scrape it a
[74:24] little bit
[74:28] [Applause]
[74:30] which that's where this kind of metal
[74:32] spatula comes in play
[74:34] for me
[74:42] it's still a little hot so i'm not going
[74:44] to bring it over
[75:00] but basically i'm just like scraping all
[75:02] this like schmutz off
[75:03] with the back of this
[75:13] then once i have all this stuff off it's
[75:16] just as simple as a paper towel wipe
[75:24] and it'll leave a little bit of the
[75:25] residue like flavor of what was cooked
[75:27] on this but
[75:28] for me it's not anything that i'm like
[75:30] i'm not i'm not picky about like if this
[75:32] tastes a little bit like the last thing
[75:34] i had on it
[75:43] but then there we go so that's that's
[75:44] also ready to go for next time
[75:59] you got to spray the cast iron with
[76:00] conol's spray and rub it in afterwards
[76:01] um
[76:03] you don't have to you can if if if
[76:06] you're
[76:07] if your cast iron looks dry yeah you can
[76:09] add some oil to it but for like this
[76:11] instance i mean i didn't
[76:12] all i really did was just rub in that
[76:14] oil that was on there so
[76:15] i'm not going to add anything to it if
[76:18] your cast iron does look a little bit
[76:19] dry yeah you can add some you can add
[76:20] some oil to it
[76:29] um yo uh mate appreciate that
[76:35] oh yeah you gotta turn that tv off it's
[76:37] it's in uh
[76:39] it's in stream yeah i'll it'll be i'll
[76:42] be done in like 10 minutes
[76:44] yeah yeah i don't want to get a i don't
[76:46] need a dmca strike from
[76:48] the nfl
[76:59] please make a thai recipe soon i
[77:00] definitely will um that's
[77:02] one i want to get into some more
[77:04] regional stuff soon
[77:06] um it'll probably be after the new year
[77:08] we'll start hitting some more of those
[77:10] but i haven't done thai specifically in
[77:11] a long time
[77:22] tell your roommate washi he's a steelers
[77:23] fan so i think he would agree with you
[77:25] on that
[77:50] i've never been to latvia and i've never
[77:52] tried wagyu beef
[77:56] but i'd be open to both
[78:04] uh what's the name of those silicon zip
[78:07] oh these
[78:09] yeah these are called um these are
[78:10] called zip tops
[78:12] um they're pretty cool
[78:17] but yeah they're just called zip tops so
[78:19] they're like
[78:21] they have a bunch of different sizes and
[78:23] stuff um
[78:25] like this you could throw like a
[78:26] sandwich in but they're meant to like
[78:28] kind of replace plastic bags and stuff
[78:31] um they're kind of cool
[78:37] have you seen the movie chef oh yeah
[78:39] absolutely
[78:40] loving the uh expert saturations yeah i
[78:42] just have very simple we have that and
[78:43] then we have a little
[78:44] tiny table trap tree over there that's
[78:47] the extent of our christmas
[78:50] um yeah everybody i think that's gonna
[78:52] wrap it up for the stream so like i said
[78:54] a pretty easy recipe i mean we went
[78:56] super relaxed and slow
[78:58] but you could you could easily um
[79:01] you can easily have this done in you
[79:03] know 15-20 minutes
[79:05] um really it's just the you're just
[79:06] doing the chicken the chicken takes
[79:08] about
[79:10] well you just gotta throw the marinade
[79:11] on and then it takes maybe eight to ten
[79:13] minutes to cook and then you let it cool
[79:14] slice it and then
[79:15] in the meantime you just get your
[79:16] burrito stuff out and you're good to go
[79:18] it's
[79:19] such a simple and quick recipe to have
[79:21] together
[79:28] um but yeah everybody that's gonna wrap
[79:31] it up for the stream so
[79:33] new video will probably be out wednesday
[79:35] or thursday
[79:38] um and that one's going to be about
[79:39] kitchen tools i believe so
[79:41] kind of budget tools or tools that i
[79:43] think are worth happy having
[79:45] um that i've kind of accumulated over
[79:47] the past couple years so be on the
[79:50] lookout for that
[79:51] but other than that hopefully everyone
[79:53] has a good rest of their wednesday or
[79:54] whatever time it is or maybe it's
[79:56] thursday for some of you i'm sure it is
[79:58] so catch y'all next time this will be up
[80:01] on the channel at some point i i need to
[80:04] figure out where to put it
[80:05] um but it will be up so you can you can
[80:08] access it if you if you missed out or
[80:09] you're just
[80:10] just getting in here but i'll catch you
[80:12] next time everybody
[80:13] peace