[0:02] hello
[0:03] are we there how you guys doing
[0:08] thanks for coming I think we're live
[0:13] mute that okay alright what's up guys
[0:18] how's everyone doing I hope you guys got
[0:22] like a margarita or something you know
[0:25] it's like a little late at night I
[0:26] couldn't get a video done I have to do
[0:29] it I gotta make a living right so I'm
[0:34] getting some sponsors and and they
[0:38] require approval and I usually work up
[0:40] until the moment the video goes alive so
[0:44] in order to get that video approved for
[0:47] Thursday I figured I'd just do a live
[0:49] stream and lieu of a video I have a
[0:53] couple of big videos I have to do so
[0:55] they're kind of like taking up a lot of
[0:58] planning and you know things are a
[1:01] little bit crazy right now
[1:02] thanks for sort of being patient or
[1:05] slowed down with comments answering
[1:07] comments it's just been a little bit
[1:11] hard so I thought I'd just do a live
[1:14] stream it's like you know a little
[1:15] before bedtime I'm in my PJs I just
[1:18] showered and I figured I'd just sort of
[1:21] answer your questions so the way it's
[1:25] going to work is we've got some
[1:26] moderators in the chat cooking with CJ
[1:30] and Monica Rodriguez these are my homies
[1:34] they're gonna run the chat and Monica's
[1:38] gonna ask questions so if you want to
[1:40] get her attention
[1:41] tag Monica Rodriguez and she's gonna
[1:45] organize questions pass them along to me
[1:47] and I'll do my best to answer as many as
[1:50] I can
[1:52] I don't know we'll see how long I can go
[1:57] for those of you guys in Europe I'm
[1:59] sorry it's so late I had you know I woke
[2:04] up with a gash in my tire and I couldn't
[2:07] spend the day dealing with it so I had
[2:10] to keep filling air in it like
[2:12] three times throughout the day and then
[2:14] this afternoon I drove it and got it to
[2:18] get worked on and pick it up in the
[2:20] morning so anyway well done blabbering
[2:23] cheers to all you guys have made it
[2:26] thank you for all the support you guys
[2:30] have been really amazing so let's just
[2:33] figure out the questions let me see over
[2:37] here Monica's got some questions
[2:42] Monica make sure that you put the name
[2:45] of the person who asked the question so
[2:48] I can acknowledge them first question
[2:52] who are your biggest food influencers
[2:56] I'm assuming you mean like influences
[3:01] that's case I'd have to say obviously
[3:04] Anthony Bourdain sat at the heat and
[3:09] Gary's eggs company they sent me this
[3:11] thing and this is probably the coolest
[3:13] gift I've ever gotten
[3:15] especially from a company so just so you
[3:19] guys know Pete and Gary's eggs are like
[3:21] they're cool they know what's up and
[3:23] they got good eggs so this guy Francis
[3:27] maehlman he's he was in the first season
[3:30] of chefs table it cooks with fire he's
[3:32] big sort of elaborate outdoor seems I'm
[3:35] really influenced by him I'm pretty much
[3:37] influenced by anyone who's ever been on
[3:39] a chef's table episode food influences
[3:47] there's so many I mean I just like I
[3:49] enjoy just when I'm bored I sort of just
[3:54] like find some video online hopefully
[3:57] Netflix has like a this new thing they
[4:00] had taco chronicles that's been such a
[4:05] big inspiration every episode is sort of
[4:07] like an episode on tacos and it's shot
[4:10] sort of in the same style as chef's
[4:12] table so that's that's the kind of stuff
[4:16] that I'm really inspired by it's really
[4:17] hard for me to pick out there's like so
[4:19] many chefs and and food people that I
[4:22] love
[4:24] it's it's hard I mean anyway
[4:28] I'm moving on to another one first job
[4:31] that encouraged you to want to cook I
[4:34] actually in high school my first job was
[4:37] actually a dishwasher at like a
[4:39] nineteenth hole kind of restaurant on a
[4:42] golf course and I love golf so it's sort
[4:45] of a cool thing to do it was sort of a
[4:49] you would think a dishwasher job is sort
[4:51] of like a rough job but I somehow loved
[4:54] it I like the I liked working in that
[4:57] sort of environment I didn't have too
[5:00] much responsibility to like screw
[5:01] anything out but every now and then I
[5:04] would be asked to help with the chef I'm
[5:07] liking a meat chicken chicken fry up
[5:10] some chicken fingers make a salad help
[5:14] prep and I was sort of my first exposure
[5:16] to it and you know it's just a summer
[5:19] job I don't really care that much but he
[5:22] did enjoy it you know people would party
[5:25] after the shift and have drinks and
[5:27] stuff like that so I sort of been I like
[5:30] that idea of like work hard play hard so
[5:37] that's probably my first like I probably
[5:40] gave me my first taste of what I do now
[5:43] when something you've never made but
[5:45] would love to make and make perfect
[5:48] baking want to get better at baking I
[5:51] don't know much about baking if you guys
[5:54] saw my mature video 4 3 6 8 I obviously
[6:00] don't know like what the Cherno is
[6:02] supposed to look like so I screwed that
[6:04] up so I'm just baking general hat is
[6:11] what is one thing you think home cook
[6:14] should do immediately took up their
[6:15] cooking game knife skills definitely
[6:19] knife skills if you're good at with a
[6:22] knife then like the 30 minutes of prep
[6:24] you would normally do like chopping
[6:26] everything up takes you 5 minutes and
[6:29] and you get cooking quicker and then
[6:32] it's like a barrier to entry that you're
[6:35] moving you know you're just
[6:37] faster prepping everything you can get
[6:39] organized quicker it'll change your game
[6:42] also having a pantry like really really
[6:45] think about a pantry like Rice's grains
[6:48] pastas vinegars oils things you can just
[6:54] quickly make a starch that you can just
[6:57] go out and buy a vegetable and a protein
[7:00] and then you have a dinner so like you
[7:02] know quinoa is barley farro rice white
[7:05] rice brown rice just get a variety of
[7:07] these things and you can sort of mix it
[7:08] up that way
[7:12] favorite pizza in New York is Rubirosa
[7:17] vodka pie or Shore with some pepperoni
[7:20] on it maybe but I'm just like I like it
[7:22] plain I think it's really interesting to
[7:25] switch up the sauce to a vodka sauce
[7:28] which is obviously delicious sorry we I
[7:33] don't have any names coming so I can't
[7:36] acknowledge anything Monica what are you
[7:39] doing over here I don't pay you the big
[7:42] bucks to leave out names what this
[7:46] reminds you of your childhood the most
[7:49] it's got to be shoot it's gotta be pasta
[7:59] and meatballs I remember going to my
[8:03] grandma's house and pretty much like the
[8:06] only thing I remember her ever making
[8:08] for us was pot roast and pasta and
[8:11] meatballs and exhausted and stuff like
[8:12] that my mom's grandma didn't reaches to
[8:18] my grandpa here my mom's grandpa was
[8:21] German so my mom's mom did it make so
[8:24] much Italian like I don't remember her
[8:26] make killing Italian dishes my dad's mom
[8:28] was more of an Italian cook and you know
[8:33] she she was sort of gave me the only
[8:36] sort of feeling of like you know sunday
[8:38] family meatball dinner whenever I went
[8:42] up to visit them so that was definitely
[8:44] my first really favorite meal I think
[8:49] these favorite thing to eat or make I
[8:52] hate olives and coconut but like I like
[8:59] olive oil and coconut water so who knows
[9:03] but I can taste coconut from a mile away
[9:05] I just I cannot stand it I can't believe
[9:08] people actually eat it like I put dead
[9:11] stuff when I'm like on a beach and it
[9:13] likes I can smell it so it's like
[9:15] whenever I taste it it smells like you
[9:17] know suntan lotion essentially oh it's
[9:19] gross not so big into like lots of offal
[9:24] and like you know sweetbreads stuff like
[9:27] that not my favorite
[9:33] okay she's I hear we got a lot of
[9:35] questions coming in we get like batches
[9:37] coming in like crazy so bear with me how
[9:42] are you able to take a step and follow
[9:45] your dream uh well I sort of had no
[9:48] choice I spent ten years sort of like
[9:53] meandering and figuring out things and
[9:55] trying different things and then before
[9:58] the show happened sort of I guess the
[10:02] end of 2017 beginning of 2018 I was
[10:05] running a production company and I just
[10:07] gotten like a big a big deal with like
[10:09] runs Oni and like no yolks noodles and
[10:12] like a family of regional pasta brands
[10:15] that is under that and and that was like
[10:18] a ton of money I was gonna really yeah
[10:21] it'll live comfortably
[10:22] I was also engaged at the time six
[10:26] months away from getting married and I
[10:29] the marriage fell apart a wedding
[10:31] engagement fell apart and be my
[10:34] production that client I had a new
[10:37] director of marketing and like halted
[10:38] all operations pretty much halting my
[10:41] life to an incredible stop and and so I
[10:45] needed I had like I was like basically
[10:48] back against the wall what's something
[10:51] I've always wanted to do never did
[10:53] didn't care about what anybody thought
[10:55] of what would happen I sort of just knew
[10:59] I had it in me and
[11:01] I bet on myself and you know I had ten
[11:04] years of skills like the things you see
[11:06] me do it's not because I'm like a
[11:08] magician like I've been doing this for
[11:11] years and I've been practicing and
[11:13] somehow it all just came together in
[11:15] this sort of I don't know I felt like
[11:18] just channeling right I didn't think
[11:21] much it was just like channeling
[11:22] something that was in me and letting it
[11:25] out and not being afraid to sort of have
[11:28] a not be liked or have people in my life
[11:31] judged me for what I was doing it did
[11:33] seem crazy to people my life when I was
[11:37] like hey in light of what just happened
[11:39] I'm gonna go start like the best cooking
[11:40] show that there ever was in my opinion
[11:42] or try to most people in my life are
[11:44] sort of looking at me like what the hell
[11:46] are you doing like are you about to just
[11:48] ruin your life so I was sort of in the
[11:53] hole and this was my big bet to get
[11:57] myself out of it and 1617 months later
[12:01] it seems to be paying off pretty well so
[12:03] I'm grateful for all of you you've
[12:05] really helped me pull me out of a ditch
[12:08] that you know at the time I really
[12:11] didn't think I was going to get out of
[12:12] and and so yeah I mean very grateful to
[12:16] all of you it's why I care so much it's
[12:19] why I get upset when I can't answer
[12:21] every comment it's part of my service
[12:24] like really try to figure out how as I
[12:28] grow to still stay in touch with you
[12:30] guys but now I'm just saying if you
[12:34] really need to reach me reach me on a
[12:36] direct message on Instagram at the food
[12:38] freak with two K's but yeah I mean I'm
[12:42] very grateful for all of you so that's
[12:45] that story get that out of the way now
[12:48] you know that about me it's like you
[12:51] know I'm like an open book now it's
[12:52] crazy
[12:53] what else what's your favorite food
[12:56] movie scene I just re-watched chef
[12:58] because that Netflix show that came on
[13:02] and I just love that movie we keep the
[13:07] first half of that movie basically the
[13:11] shot scene where he was cooking that's
[13:13] some of the best
[13:14] cinema or Shore but there's so many
[13:18] great ones favorite sandwich
[13:21] in and out burger has to be I know I
[13:24] it's probably because I can't get it I
[13:27] can't really I can make it close but I
[13:29] cannot make what they make I don't have
[13:31] the ingredients and and since it's like
[13:35] a forbidden fruit it has to be my
[13:37] favorite thing tell us more about your
[13:42] culinary background when I graduated
[13:47] college I worked in advertising I hated
[13:49] it it sucked and at the same time I
[13:52] learned about food how food was produced
[13:54] in this company mainly you know for evil
[13:57] bad dirty companies I started to figure
[14:00] out what was going on that debate is for
[14:04] another time but basically that got me
[14:06] cooking when I was miserable my job in
[14:08] advertising I wanted to plan a food
[14:10] truck get my way out of there and so I
[14:13] thought if I was planning the food truck
[14:15] I might as well document my cooking and
[14:16] so I started this food blog the food
[14:20] freak to learn how to figure out how to
[14:23] cook and I documented it and it was very
[14:25] much at the time not people didn't use
[14:27] photos and recipes and cookbooks so I
[14:29] took I'm Dyslexic if you can't tell by
[14:32] all the misspellings in the videos so I
[14:35] took the idea of like lots of pictures I
[14:37] wanted to show people the visual of the
[14:39] recipe and I did that for a year then I
[14:42] started the food truck with my brother
[14:43] and another guy were both chefs so just
[14:46] being next to them rubbed off on me we
[14:49] were put in some pretty rough situations
[14:50] and I was basically thrown into the fire
[14:52] and I survived I came out the other side
[14:55] like capable of like having culinary
[14:58] chops and then over the next few years I
[15:00] had a production company specializing in
[15:02] food and I cooked for myself and just
[15:04] developed over time and before you know
[15:06] and you're cooking for 10 years and
[15:08] you're pretty decent at it and if you
[15:10] keep learning and studying new things
[15:12] like the show has really elevated my
[15:15] cooking like it wasn't even this good at
[15:17] cooking 16 months ago it's because I
[15:19] feel pressure to get better and like
[15:22] when I make a pasta recipe I want to
[15:24] really nail the pasta recipe so I'm
[15:26] going to do research
[15:27] study and figure out all the ways that
[15:30] there ought to make it and if there's a
[15:31] way that's traditional that I can make
[15:33] easier for our home cook then like I'm
[15:35] really thinking in that world so it's
[15:40] just constant evolution like I'll get
[15:42] better as I go along and I hope as you
[15:44] see me get better
[15:45] you're like oh I can get better too and
[15:48] like I don't ever want to be you you
[15:50] guys think I'm like above any of you
[15:52] guys like I'm in a different stage maybe
[15:54] than you are if you're some of you who
[15:56] watch me are probably above me like I
[15:58] know other creators who have YouTube
[16:00] channels that like I'm not as good at
[16:02] technically and I go to them
[16:05] friends that and I ask them stuff you
[16:08] know are you so I'm always learning the
[16:10] show isn't like I am Gordon Ramsay and
[16:12] I'm teaching you as an expert on
[16:14] everything like I'm doing my diligence
[16:16] I'm studying I'm getting better and
[16:18] that's what cooking is I mean nobody
[16:20] knows at all and that's what I think is
[16:23] great about it we're on the same boat
[16:25] we're just like kind of in different
[16:26] levels and we can inspire each other and
[16:29] push each other to get better and at the
[16:32] end of the day the goal is to just enjoy
[16:34] life more like the whole reason I do
[16:36] this is because I enjoy life through
[16:38] food people who I've entertained for
[16:40] enjoy the food I prepared because I feel
[16:43] like a pair with love and care and I
[16:46] want them to thoroughly enjoy it and by
[16:48] doing that I get pleasure out of it I
[16:50] enjoy my time when I entertain and it's
[16:53] just something that I I feel like you
[16:56] know when you can cook your family a
[16:57] meal your friends it's something every
[16:59] human who may not do that now might
[17:02] experience that down the road and be
[17:04] like holy crap like this is the best
[17:06] thing ever how did I not do this before
[17:09] so yeah that's that man I'm just getting
[17:13] drowned in comments and killed over here
[17:16] Bobby buns how tall you 5 8 there's out
[17:20] karela did you go to culinary school no
[17:23] Lindsay asked do you bake will you ever
[17:27] see on the channel I I do bake I'm not
[17:29] great at it when I bake I'll have no
[17:32] confidence and you'll see it and it'll
[17:33] be sort of like learning and outside of
[17:37] recipes that maybe me and my family that
[17:39] I've done
[17:41] what's your favorite cooking channel in
[17:42] YouTube
[17:46] Alex French guy cooking has one of the
[17:48] best for sure I really like the bone
[17:53] Appetit people who else there's so many
[18:04] I mean I'm watching Italia squiz eita
[18:12] I'm there like an Italian YouTube
[18:15] channel and I do a lot of it is just in
[18:19] Italian it's not in English some of them
[18:22] have subtitles watch that a lot I really
[18:24] I just like scrolling YouTube all of the
[18:28] cooking stuff I watch a lot of grandmas
[18:31] when I did my Mexican Street corn I
[18:34] watched like a little camera footage
[18:36] from Mexican Street corn benders watch
[18:38] how they actually like prepared it once
[18:41] the corn was cooked so yeah I mean
[18:46] that's it what cuisine would you like to
[18:50] explore and try cooking I try to explore
[18:55] all the ones that I like I'd like to get
[18:57] better at Asian I don't know I'm aid the
[19:00] style of Asian with like the wok cooking
[19:02] becomes difficult at home so that is
[19:07] something I'd like to get better at
[19:10] that's it besides favorite sauces
[19:19] besides the Verde probably just like a
[19:22] rich wine reduction sauce on a steak
[19:25] like a holiday something simple like
[19:27] that there is the sauce at a restaurant
[19:30] called Marc Forgione in New York City
[19:32] it's called sauce proposal it's like a
[19:34] soy lime butter emulsion that goes on a
[19:39] halibut and it is like the most
[19:41] ridiculous sauce ever
[19:42] I've tried to make it have come close
[19:44] I'll probably work on it and I'll try
[19:46] and share and figure it out on the
[19:48] channel some point you had a chance to
[19:52] cook the Tony Bourdain what would you
[19:54] cook for I don't know I would
[19:58] I was cooking for him I want to cook
[20:00] pasta and see what he thought angel you
[20:05] and
[20:06] jooheon nuyen as a 19 year old do you
[20:11] think YouTube is one of the best ways to
[20:13] have a chance in the culinary industry
[20:15] like going to culinary school to see if
[20:17] you have a chance at it I don't know
[20:21] because I sort of cut my teeth in the
[20:24] hellish situation of running a food
[20:26] truck in a brutal to do in a brutal city
[20:30] so at the end of it I realized I didn't
[20:33] want to be in culinary school or like
[20:34] being a restaurant but culinary school
[20:37] is expensive and it's you still have to
[20:42] get a job afterwards and do all that I
[20:44] don't know I think everybody has a
[20:46] different path my path was sort of I
[20:49] learned best on my own I learned with my
[20:52] eyes so like watching people do things
[20:54] and having internet available and being
[20:56] able to just steal things with my eyes
[20:58] is a better way for me to learn you sort
[21:01] of have to just know if you want really
[21:03] at that top knowledge I would go to
[21:06] culinary school I mean my brother went
[21:08] there made him a great cook it's like
[21:09] sort of bulletproof with your favorite
[21:15] meal to eat not just to cook barbecue
[21:17] and love eating barbecue and I love
[21:21] cooking it but I can't really eat a lot
[21:23] of it after spent 12 hours cooking it so
[21:26] somebody's making it for me I can chow
[21:28] down we never make lasagna by tech daily
[21:31] yes I will J and hums asks pita bread I
[21:37] can't get it to puff what am I doing
[21:41] wrong I don't know I've never made pita
[21:42] bread I the store seems to have them
[21:44] better than I feel like I can make them
[21:46] or I just haven't made them yet I
[21:48] haven't figured that out but we'll do it
[21:49] on the show eventually and and hopefully
[21:53] we can solve that for you kickin know
[21:57] what did you eat today what did I eat
[22:00] today oh so Friday Thursday's video
[22:05] spaghetti alle vongole Oh spaghetti
[22:07] clamps I had that for lunch and I was
[22:10] panicking the end of the day I was
[22:11] rushing so I just ordered a Shake Shack
[22:13] burger and fries
[22:19] I've never been in Italy before yes I
[22:21] lived there for three months in college
[22:23] in Florence
[22:24] I'm via the Navy so if anyone from here
[22:28] is on Florence I used to live across
[22:30] from this place called Yami Yami it was
[22:32] a kebab shop that was the best place
[22:34] ever they were the only people in the
[22:35] city who tried to help me learn to speak
[22:38] Italian and they closed and you ever go
[22:42] to Italy visit this street via Bonetti
[22:44] and ERI and it was one of my favorite
[22:48] streets it was such a it was a an
[22:51] apartment I guess the school had for us
[22:54] exchange students and it was like they
[22:57] couldn't put us in a cooler a better
[22:59] spot and it was so awesome what's the
[23:03] most intimidating dish you've made so
[23:05] far when you practice the most
[23:10] oh shoot I don't know I'm gonna skip
[23:17] that cuz I can't think of an answer fast
[23:19] enough what's your absolute favorite
[23:22] dessert of all time I don't know I'm a
[23:29] huge dessert person I like cake they are
[23:36] just like that did these obscure weird
[23:38] desserts in New York City when you go
[23:39] out to dinner well it's like it doesn't
[23:42] look or sound amazing but like it just
[23:44] blows your mind like I like things with
[23:46] texture so lots of texture so like
[23:49] somebody makes like a s'more dish but
[23:51] recreates it I love stuff like that
[23:57] here's one thing I wonder nice time
[24:05] so these are like written a little weird
[24:07] so I can't breathe him and understand
[24:09] the quick enough so I'm just gonna skip
[24:11] math you asked how are you I'm okay
[24:14] apparently Lisa's like this Capricorn
[24:16] Eclipse some astrology thing which is
[24:18] I'm using to justify a weird week I'm
[24:21] having but all good thank you
[24:24] starvin STR bns has YouTube transition
[24:29] to be your full-time income
[24:30] it was my full-time income since I
[24:32] started a channel even when I was making
[24:34] no income from it but I was always
[24:35] working with a company or doing
[24:38] something that was bringing income in so
[24:40] whether it was MOT the channels
[24:41] monetized like you're gonna see the next
[24:43] video sponsored like that hasn't always
[24:45] been the case it's starting to become
[24:47] more the case now but before I was just
[24:49] like using my photography skills my
[24:51] videography skills my marketing skills
[24:53] all that stuff to just make sure I was
[24:55] bringing money somehow through my
[24:57] production company whether it was small
[24:58] or big or whatever that was keeping me
[25:01] afloat now how have you managed to live
[25:10] in New York on your own before better
[25:12] financial opportunities I lived at home
[25:15] I after my bad breakup and that thing
[25:18] happened I was like I'm gonna do I'm
[25:19] gonna if I can if I think I'm gonna
[25:21] start this channel and I can do it
[25:23] better I want to have no I want to have
[25:27] no stressors right so even if I could
[25:30] have moved into the city I wouldn't have
[25:33] hadn't found a better kitchen that would
[25:35] have like maids I would have had a good
[25:37] kitchen
[25:37] I couldn't have barbecued outside which
[25:39] is how I make money
[25:41] and then I would have just paid money to
[25:43] live in the kitchen live in the city in
[25:45] apartment in the city and reversed
[25:47] commute back and forth and I'm just
[25:48] throwing money away when I need to be
[25:50] pouring it into the show so I mean I'm
[25:54] still living out of my parents house
[25:56] right now I'm don't know how I don't
[25:59] know where I'm gonna bring the show and
[26:01] so that's stressing me out so instead of
[26:04] actually doing something about it
[26:05] I don't do anything about I just static
[26:07] status quo things have been getting
[26:09] crazy right now so like I really
[26:11] eventually I have to find a new home for
[26:14] the show
[26:15] that's too big of a task for me to
[26:17] handle right now too busy just trying to
[26:20] figure out how to make the that this is
[26:23] a business for me so I'm trying to make
[26:25] that viable which is working it just
[26:28] takes organization and time and I still
[26:30] have to kind of get the show rolling so
[26:32] that's sort of where I'm at now I
[26:35] suggest anybody do it if you feel like
[26:37] it's like a weird thing don't if you're
[26:39] gonna mooch off your parents then yeah
[26:41] that's bad but if you've got something
[26:43] you got to do and you're feeling like
[26:45] you can't do it with your current
[26:46] commitments then strip out your
[26:48] commitments that's it's not a big deal
[26:50] the only people who are going to judge
[26:52] you with people who like care about
[26:54] stupid crap so you know you do what you
[26:58] got to do for the future
[27:00] you know everybody's so tied up in the
[27:02] now we don't have enough long-term
[27:04] thinkers like think about your life in
[27:06] the long term like I'm trying I'm my
[27:08] goal is to have a month in Hawaii every
[27:11] year because I have a house there that
[27:13] I'm gonna do a Hawaii edition on the
[27:14] show I can't afford that now it's a
[27:17] dream and that's part something I want
[27:18] to do that's fun for the show I'm
[27:20] working towards that so I'm doing what I
[27:22] have to do now so that we can have lots
[27:24] of fun down the road without any sort of
[27:26] restrictions so that's that's that where
[27:33] we are here I've seen the weekday sauce
[27:40] I've seen weekday sauce where Sunday
[27:43] sauce it's coming it's just not that
[27:45] time it's summer like I'm not gonna you
[27:48] don't you don't cook things on the stove
[27:50] in the summer for like hours all day you
[27:53] know that's a fall you know Sunday
[27:55] football kind of thing so we'll get to
[27:57] it listen to any music doing cooking
[28:00] keep you in the mood when the process
[28:02] gets long yeah I have look me up on
[28:06] Spotify Steve casado
[28:08] I have playlists and also kind of fun
[28:11] stuff but good music do you think you'll
[28:14] be doing
[28:15] Spanish recipes ooh yeah I like Spanish
[28:17] recipes Terry hey Carrie
[28:19] how you doing much love have you found
[28:22] the most amazing what have you found the
[28:26] most amazing since your channel has
[28:28] taken off and what are you planning to
[28:30] keep - what do you plan to do to keep up
[28:32] the momentum oh I've got a spaghetti
[28:34] dish coming up on Thursday and those
[28:37] seem to do really well if you guys
[28:40] haven't noticed that that's sort of
[28:41] where most of the growth has come from
[28:44] it's been great like I think the biggest
[28:47] thing it's done for me personally is
[28:49] it's taken something that has been like
[28:52] risky and I grown fast but like from
[28:55] where I was coming from like I I was
[28:57] trying to go guns blazing select I was
[28:59] sort of growing slow so you guys have
[29:01] sort of helped create a viability to my
[29:04] life and that's been the biggest change
[29:07] since all of this momentum and that is
[29:10] huge you know I mean like your acute
[29:12] basically saving a life so you should
[29:15] all be very you should all know how
[29:21] grateful I am so again I'll keep saying
[29:24] it till the day I die I was wondering if
[29:28] Steve had any recipes for super hot hot
[29:30] sauce no but like I I know what you're
[29:34] saying like maybe we'll do that down the
[29:36] road and I don't mean I just don't eat
[29:39] super super hot so it's like I don't
[29:40] know why I'm doing that much Brian Brian
[29:46] Sellars Brian how was your experience at
[29:49] v68 so much fun so I was like I just
[29:53] speak at three six eight this last week
[29:55] and there was a speech on identity so I
[30:03] ten minutes to speak and I wrote this
[30:05] whole thing was gonna take like 45
[30:06] minutes to say I was panicking and I
[30:09] called Brian who gives motivational
[30:11] speeches and he's amazing and should go
[30:13] check him out and I was like I don't
[30:17] know how to do this like how do I even
[30:19] gonna figure this out talking through it
[30:21] he was like dude your visual just not a
[30:22] PowerPoint do photos a lot so I did that
[30:25] he saved it I still
[30:28] delivered like I wanted to but he helped
[30:30] make it what it was and thought much
[30:33] loved him it was a great experience I
[30:35] mean six months ago I was going there
[30:37] super nervous not knowing anybody
[30:39] thinking nobody cared about me and then
[30:41] now I was asked to speak at this thing
[30:44] and had people listen to me it was sort
[30:46] of surreal but it was amazing and very
[30:50] fortunate to have some friends over
[30:53] there
[30:54] it's always fun kind of going there and
[30:56] mingling with other Creators I'm really
[30:59] interested in figuring out and working
[31:01] with them to do a food thing so I can
[31:02] sort of bring creators from around the
[31:05] country that I know and I've made
[31:08] friends with and maybe we could do
[31:09] something fun so I want to do that I'm
[31:12] just scared of planning something like
[31:14] that it's just like I get that freaks me
[31:16] out I really want to do it but I don't
[31:18] know how to plan it so we'll see truly
[31:23] do you like potatoes yes I love potatoes
[31:26] and my favorite what do you think of
[31:30] Indian cuisine I like it I don't know
[31:33] much about it I wish there's more
[31:36] texture I don't I don't love how it's
[31:38] all sauces right like obviously like the
[31:42] chicken with sauces are good but I wish
[31:45] there's more texture there's this one
[31:47] thing like that
[31:47] it's called al ago B it's like fried
[31:51] cauliflower and like this tangy tomato
[31:53] sauce
[31:54] it's delicious that's one of my favorite
[31:57] things it's cauliflower that like eats
[31:58] like chicken where are you from New York
[32:03] Westchester just above the city have you
[32:09] ever done pomodoro sauce that was spicy
[32:11] not from a pepper but the basil no I
[32:15] don't understand that one
[32:20] sterling Gonzales I'm in culinary school
[32:24] now any tips
[32:27] other than gaining experience you can
[32:29] give myself or other students you like
[32:35] if I personally think that ever a lot of
[32:38] chefs
[32:39] they're always in competition with one
[32:41] another they're like it's a convict it's
[32:45] like a race to the top who can be the
[32:47] best chef I would try and just like
[32:50] build a different dynamic in that world
[32:52] like be less competitive be more
[32:54] supportive and if you want to excel in a
[32:59] kitchen I would care more to show more
[33:01] care show up early leave late like be
[33:06] the one who cares more than the other
[33:08] I'm trying to do that myself a little
[33:10] bit as like a youtuber like I'm trying
[33:15] to care a little bit more so I would
[33:20] give that advice to literally anybody
[33:21] who is trying to figure that something
[33:23] out like that well whatever you're doing
[33:26] just care a little bit more um do you
[33:34] like when people make and post your
[33:35] recipes I love it you make my recipes
[33:37] make sure you go on Instagram make a
[33:39] story and tag me in it the food freak -
[33:42] the food freak with two K's that's my
[33:45] favorite do you know why my favorite
[33:47] because it's showing me that you guys
[33:50] don't like there's an these recipes
[33:52] aren't intimidating it's showing I'm
[33:54] able to track progression of these
[33:56] people who I make build relationships
[33:59] with and see their skills get better so
[34:01] for me as like just sort of to make sure
[34:05] I'm doing a good job I like to see that
[34:09] and what I think it does is encourages
[34:13] people who are seeing that to make more
[34:14] recipes and they're like oh look at all
[34:16] these people cooking like why aren't I
[34:17] cooking it's like a social like a
[34:19] collective social guilt that we're
[34:21] imparting on others who haven't started
[34:24] cooking it so I love that Rob Laura
[34:31] Morales what advice could you offer to
[34:36] aspiring food bloggers to get started I
[34:38] have an idea but would appreciate your
[34:40] advice well it's like what do you okay
[34:45] why why are you doing what you're doing
[34:48] ask yourself that question if you have a
[34:50] good answer with it then like
[34:52] then you're on a good track if you if
[34:56] you're doing something like food
[34:58] blogging you're doing something like
[34:59] this and you don't really have this
[35:02] thing this reason why that is out that
[35:05] is that doesn't include views well you
[35:09] know notoriety or anything like that
[35:11] you have a genuine reason for doing what
[35:13] you're doing then I think you have a
[35:15] really good shot of being successful on
[35:17] it I think you can be successful if you
[35:20] have those superficial motivations of
[35:23] course it exists people are famous
[35:26] because of doing ridiculous stuff but
[35:29] like you need to have a why and I would
[35:32] think bring the value like whatever
[35:34] you're doing figure out how how its
[35:38] highlighting a thing you are uniquely
[35:40] better at than most people and then
[35:42] share that value with those people so
[35:45] that they can get as good as you that's
[35:48] to me sort of what I try to do and seems
[35:51] like if you're genuine about it it
[35:53] resonates with people so that's my
[35:57] advice I'm moving into my first
[35:59] apartment
[36:00] Amy Han I'm moving into my first
[36:02] apartment after college this year what I
[36:05] must have kitchen tools favorite cutting
[36:07] boards if said for a new cook
[36:10] I would it depends on a budget obviously
[36:13] budgets play a huge factor because I'm
[36:16] about to tell you what my favorite
[36:17] cutting boards of whose board and they
[36:19] can range from $50 to $250 a good
[36:25] cutting board that has some thickness to
[36:26] it is important has such a good size to
[36:29] it not like one of those small ones
[36:30] where everything is rolling off of it a
[36:32] good night I have an Amazon store if you
[36:36] guys don't know it's in the description
[36:37] of every video and in that store I have
[36:41] things I'm grilling a section for
[36:43] cooking equipment and in the cooking
[36:46] equipment I'll have a variety of knives
[36:48] that are used like I set of knives that
[36:49] you don't see in the show that a
[36:51] personal that I have that are expensive
[36:53] you'll see the set of knives that are
[36:55] the Victoria Knox chef's knives that I
[36:57] have they'll be there my cutting boards
[36:59] will be there and then I have different
[37:00] price points for all of those things and
[37:03] I have a lot of stuff there
[37:06] so if you really want to shop I get a
[37:09] little percentage of the money from
[37:11] there you don't have to buy this stuff
[37:12] that I have in there these are
[37:14] suggestions right some of them aren't
[37:17] probably the greatest things I just
[37:20] wanted to have this idea of like what
[37:22] you should have there as some of the
[37:26] things that I use like I don't go out
[37:27] and buy the best spatula all the time
[37:30] you know I mean so I'm still able to
[37:32] cook well so you don't need to buy the
[37:34] best stuff necessarily but you will find
[37:36] like tongs cheap tongs are cheap and
[37:39] they don't really work well so like
[37:41] maybe spend a little bit money on tongs
[37:43] and the cutting board you know a good
[37:45] knife all that kind of stuff and a good
[37:47] knife shouldn't cost you $150 a good
[37:49] night should cost you around 30 bucks so
[37:51] all that stuff should be down in the
[37:53] description of all of my videos if you
[37:55] ever want to check it out okay where's
[38:00] the best burger in New York City Minetta
[38:03] tavern black or label burger or ever had
[38:06] them another Minetta tavern Black Label
[38:08] burger I've never had it although I want
[38:10] to try it the best burger I don't know
[38:19] Shake Shack maybe but know like it's
[38:23] good but I don't know I don't have a
[38:27] good answer I cook a lot I don't get out
[38:29] in the city that often anymore fresh
[38:32] corn or flour tortillas
[38:35] if it's fresh I preferred make flour at
[38:41] home but like I think fresh if I'm going
[38:44] out to a taqueria and they're making it
[38:47] I think I'll get fresh corn for sure
[38:52] 9:40 I will do this for a little bit
[38:55] longer I'm like blocking it I feel like
[38:57] dizzy from answering questions
[39:00] let's see guilty pleasure Oreos and
[39:05] Doritos dude Oreos 100% anyone who picks
[39:10] Doritos or Oreos is out of their mind
[39:15] what's your favorite Greek food gyro
[39:18] gear
[39:19] I say gyro but I don't want anyone think
[39:22] I don't know how to properly said like I
[39:25] also know mozzarella is not pronounced
[39:28] mozzarella but like I'm not in Italy
[39:30] right now so and I don't need to move
[39:33] satay Allah you know like I don't I
[39:35] don't have to go there
[39:36] I'm not Giada what would your last meal
[39:41] be on earth probably rigatoni and
[39:43] meatballs or like a whole brisket to
[39:45] myself do you ever watch chef tom I
[39:49] don't know who chef Thomas Andrew Jim Oh
[39:53] Jimmy Chow do you have any more pop-up
[39:58] event videos future four three six eight
[40:01] no but like we're talking about some
[40:05] ideas and potential stuff so nothing on
[40:09] the books as of yet which I'm sort of
[40:11] happy about some sort of crazy right now
[40:13] and I don't really need to do a huge
[40:16] like hundred person around right now so
[40:18] that's good
[40:19] you ever watched Sam the cooking guy
[40:22] I'll be honest I found your videos by
[40:24] clicking you're fully capitalized name
[40:26] thinking it was his best mistake ever
[40:29] yeah I changed it all the full
[40:31] capitalized yeah I do watch them yeah
[40:35] he's a good guy he makes a lot of videos
[40:40] so I I respect the hustle haven't talked
[40:45] to him though so I'm sure eventually
[40:48] will touch base black rampage do you
[40:52] have a crème brûlée recipe no thing and
[40:55] thank you for the super chat but just
[40:57] saw that and if anything if I saw some
[40:59] stupid shots and I didn't recognize I
[41:00] didn't acknowledge you thank you so much
[41:02] I really appreciate it I'm sort of
[41:04] focused on the questions and not really
[41:06] looking at what's going on the chat so
[41:10] toughest part about YouTube best part
[41:12] about YouTube toughest part is the focus
[41:18] it takes to edit sometimes I just like
[41:21] cannot start right it's going to be a
[41:25] long editing process and I'll wake up
[41:27] early I wake up like 6 o'clock and be
[41:29] like I'm gonna get a jump on editing
[41:31] you know just like I'll get my coffee
[41:33] and like my sort of newspaper in the
[41:35] morning is the front page of YouTube and
[41:37] and it basically it's a bad habit but I
[41:40] start my day with a YouTube but I feel
[41:46] like it just sort of is like there's so
[41:47] much potential inspiration to get right
[41:49] in the morning so I like to sort of
[41:52] consume but um you know I always get it
[41:55] done if it's maybe a little an hour too
[41:57] late
[41:58] it's an hour too late but it takes a lot
[42:00] so as I've gotten along I've stopped
[42:03] putting so much pressure on myself to
[42:04] really like you know hit the same mark
[42:07] every time in terms of like the release
[42:09] date so I have like that I'm ahead of
[42:11] the game it's going to be released at 6
[42:13] p.m. if I'm running late probably 8 p.m.
[42:16] and if I'm really slammed it's gonna be
[42:18] released at 10 p.m. and that's sort of
[42:22] how I gauge when our video is going to
[42:24] be released Oh God have you ever made
[42:38] tacos al pastor no but I actually am
[42:41] talking to this guy named grill works by
[42:45] been on Instagram he builds an awesome
[42:47] wood fire like Benny kit Santa
[42:53] maria-style kind of I mean I don't even
[42:56] want to call them grills they're just
[42:57] like it's not like a form factor of the
[42:59] grill that you see they're like
[43:01] something seen a restaurant and I asked
[43:03] him about it like it was barbecuing with
[43:05] him this weekend and he's like dude I'm
[43:08] making one and so I really want to get
[43:10] or figure out how to make I think they
[43:14] call it thrombo like the vertical spits
[43:17] but with real charcoal not like propane
[43:20] right so like it could be real charcoal
[43:22] if you watch the tacos chronicles on
[43:25] Netflix you'll see it that's what I was
[43:27] thinking about it all that stuff so yeah
[43:29] and tacos al pastor is my all-time
[43:31] favorite if you ever go into New York
[43:33] City and you want the best tacos
[43:35] probably in like the country I think
[43:37] thank you I don't know how you can make
[43:40] them better
[43:40] it's loves tacos number one at Chelsea
[43:43] Market they have an Adubato al Pastora
[43:46] type taco on the spit it's the best go
[43:50] there run there it's like the East Coast
[43:52] in and out for me I get least so what
[43:58] tips would you have to give a 16 year
[44:00] old Baker chef just be to be a sponge
[44:05] like don't put pressure on yourself just
[44:08] experience like your ability to be a
[44:11] great Baker or chef will be determined
[44:13] by your life experiences so have a have
[44:16] a life live a life do things go places
[44:19] try stuff you need people like have all
[44:22] of that let that inspire you go to learn
[44:27] the technicalities of whatever you're
[44:29] going to do but be an inspired person
[44:31] like somebody who can find inspiration
[44:33] easily these things help you like I to
[44:39] be honest like when I work in
[44:40] advertising there was a bit there people
[44:42] said they were in the advertising world
[44:44] you are a business person or you are
[44:46] creative and you often don't have the
[44:48] you know sort of
[44:50] you're not you know I've both and that
[44:53] screwed me up a lot when I was working
[44:54] there and I broke out of that and found
[44:57] that look I'm a creative person new know
[44:59] what it might fit in my life new so it's
[45:03] and when you think about creativity I
[45:06] think about it's just like a bigger pool
[45:07] of knowledge right like I can be
[45:10] creative because I've watched every food
[45:12] video thing that's ever been made so
[45:15] that I could take the thing that I like
[45:17] about this one and the thing I like
[45:18] about this one and this one and this one
[45:20] and who are like these elements of a
[45:22] YouTube blog and all this kind of stuff
[45:24] and then I take that and spiral it into
[45:27] this lens that I have in my head that
[45:30] only I have and out comes this video and
[45:33] it's the same with a chef or a baker or
[45:36] whatever it is so that's what I would
[45:38] say are you learning minimum you know I
[45:45] dia is yes eventually superhero yes I
[45:48] like the name - Jonathan's sigh pot are
[45:53] you interested in Sumy cooking yes I'd
[45:54] do it for the holidays like turkey that
[45:58] we don't cook with whole turkeys in my
[45:59] house like it's stupid I did a video on
[46:02] it because like I know people want to
[46:04] send a piece but we're over it after
[46:07] years of doing it take the breasts off
[46:09] you take the legs off or like sue V or
[46:11] confit the legs overnight and then just
[46:15] roast the roasted breasts wrap them and
[46:18] don't that and that's it so I'll do more
[46:21] of it on a day to day cooking I don't
[46:23] really cook with it like on a nightly
[46:25] basis though daddy Dutch Kent my man
[46:29] can't beat me in the battle of the
[46:32] kitchens he is the victor I told him
[46:35] when he won I told him when he beat me I
[46:37] was like if you don't win this whole
[46:40] thing
[46:40] I'm never even talk to you again so
[46:42] shout out to Kent a daddy that's
[46:44] barbecue or having real chops in the
[46:48] kitchen being a badass when is the last
[46:51] time you made shrimp carbonara shrimp
[46:53] pasta carbonara not since I burnt the
[46:57] hell out of my hand and I probably won't
[47:00] make it
[47:00] anytime soon
[47:03] at 9:48 about 10 more minutes of this I
[47:07] think I can handle at that Emma I'm a
[47:12] bowline buck my cousin
[47:15] what's up Emma anyway you're getting
[47:18] Dave on your channel yeah ventually
[47:19] we'll get there you know him though he's
[47:21] a loose cannon and who knows uh an EC
[47:27] will see a car with your brother two
[47:29] questions after I just answered that
[47:32] Jonathan sigh pot are you better at
[47:35] production or cooking probably cooking
[47:41] like I know what you mean I'm good at
[47:44] production but I need to tell you like
[47:45] I'm not good I'm not a good editor right
[47:47] like I edit like a an editor from the
[47:50] movie editor from the 1950s like I mean
[47:52] not doing anything fancy notated
[47:55] graphics nothing is swooping in or doing
[47:57] anything crazy like I'm literally just
[47:59] taking footage chopping it retiming it
[48:02] different speeds reversing it just doing
[48:05] all of the basic things that I can very
[48:09] basic stuff that's like I'm it's a lot
[48:11] of what I'm doing is I'm thinking about
[48:13] it when I'm holding the camera and
[48:14] shooting it so like the things you see
[48:17] that are cool maybe have been
[48:18] premeditated and our camera movements
[48:21] that I'll figure it out but cooking is
[48:23] my thing I got eights what I feel like
[48:25] if I don't know something in production
[48:28] like I'm lost I have to go ask somebody
[48:29] else if I don't know something in
[48:31] cooking I can sort of feel it out or you
[48:33] know it's just I'm more confident than
[48:35] that for sure Alex or zko Orozco when
[48:41] you make a Chipotle cream sauce for
[48:43] tacos it's referred to as orange sauce
[48:46] in the Bay Area yeah I'll do a taco with
[48:48] that in it eventually but you know I'm
[48:51] not crazy about that I usually like a
[48:55] salsa verde or something like that but
[48:57] yeah
[49:00] eh-eh asked what would you impress cook
[49:02] to impress a date
[49:04] generally if I was going to impress a
[49:06] date I cook the thing that they think
[49:08] they they like the least and then make
[49:10] them like it but
[49:15] something simple always do something
[49:17] simple and light nothing heavy so like a
[49:23] fish fish would be good or pasta I got a
[49:26] very simple pasta like blow them away
[49:28] with how simple something can be and how
[49:30] good it can be what advice could you
[49:37] offer aspiring food bloggers get started
[49:39] all right I think you already I think I
[49:42] already answered that yeah
[49:44] favorite cookbook got it I don't know I
[49:52] don't know it I'm gonna skip that Lilly
[49:58] Hale are you single yes told you the
[50:01] story don't ask questions like that come
[50:04] on can you do them any do more videos on
[50:10] knife skills like deboning chicken fling
[50:13] fish yeah I admittedly am NOT like a pro
[50:17] at that stuff but I do know my way
[50:20] around it and yeah we'll do more of that
[50:24] stuff Raphael Noli sear oven or reverse
[50:31] sear it depends on the cut and how much
[50:36] time I have if I have the time reverse
[50:39] sear usually how important is making
[50:43] mistakes Bryan sellers yeah I mean
[50:46] pretty much my life is a big amalgam of
[50:49] mistakes up until this point so I would
[50:52] have to say yeah it's pretty important
[50:56] mistakes are everything and it sucks
[50:59] because mistakes are painful in the
[51:01] moment and you know you it's hard to
[51:06] admit them but when you look back you
[51:08] have to you can't you can't help but
[51:10] realize like those mistakes are sort of
[51:14] what make you who you are and it's those
[51:17] burns right the stings the scars you
[51:20] remember that you remember that stuff so
[51:23] it stays with you and it is it makes you
[51:28] you are so I think it's important zesty
[51:32] what is your favorite knife it's gotta
[51:35] be the one I use on the show that 8-inch
[51:36] Victorinox chef's knife it's $30 it is
[51:40] been with me when we started the show we
[51:43] got the we started the food truck we did
[51:45] those knives when I started the show I
[51:48] wanted to use a knife that was very
[51:49] humble that anybody no one would be like
[51:52] hey you know using that crazy knife I
[51:54] can't do what you do now I'm using them
[51:56] literally the most approachable knife
[51:58] you can while still like paying
[51:59] attention to like a well-made knife you
[52:04] know answer this one before you go
[52:07] Gabrielle I'd be era have you ever
[52:10] thought about writing a cookbook yes
[52:12] I've always thought about it I didn't
[52:14] think it was viable up until very recent
[52:17] thump until very recently it's a big
[52:21] ordeal right I talked to somebody who
[52:24] was like you can't he just wrote a book
[52:26] and he's like they will only allow 7% of
[52:29] the content you already have to be in
[52:32] the book so unless I can get a deal that
[52:35] could be like the story of how the show
[52:37] came to be and then like in depth of the
[52:39] recipes and all that kind of stuff of
[52:42] what I've already done I don't know if
[52:44] I'm gonna do it anytime soon because I
[52:45] don't know without without a lot of help
[52:48] or a the show taking a hit focusing on a
[52:53] book like I just don't know if that's in
[52:55] the cards right now I enjoy doing the
[52:57] videos they're more important to me
[52:58] right now and I'm starting to do
[53:01] sponsored videos now so when you get
[53:02] people to come on to the show and so
[53:06] like I really want to focus on building
[53:07] that out and and yeah so eventually
[53:12] we'll figure something out I did have an
[53:14] idea if like a coffee table picture
[53:17] forward cookbook that was like a
[53:20] cookbook second because I don't think
[53:21] people even use cookbooks and like I
[53:24] like the idea of like something that's
[53:26] meant to be out all the time not like in
[53:28] your shelf like something that sits on
[53:31] your coffee table maybe I'll do
[53:33] something like that I don't know
[53:37] will you ever collaborate with babish
[53:40] I'm we're in New York I've emailed him
[53:44] he didn't responds so that's on him I'm
[53:47] not reaching out again until I hear from
[53:49] him so it's on babby as that you would
[53:53] say is patreon link is patreon worth the
[54:01] effort for me or for you for me I don't
[54:06] I'm not like I actually might put the
[54:08] speech I just gave up on patreon so my
[54:10] page on people can watch but for me if
[54:15] you're giving me money on patreon it's
[54:17] because you want to make sure I I can
[54:19] live so I can do more of the show it's
[54:22] not so that you can get special like I
[54:25] clearly AM doing a lot of work so it's
[54:28] like I I think it's most people
[54:30] understand like I'm not I can't make
[54:33] exclusive content there you know I mean
[54:36] I have played social media I gotta keep
[54:38] I'm only one man
[54:39] I'm doing everything so that is like
[54:43] that is so like I can be happy he don't
[54:45] need like I can invest in the show that
[54:47] my businesses is prospering like I don't
[54:52] suggest anybody be a patreon a patron if
[54:55] your title money or struggling paying
[54:58] bills like that's not what I'm asking
[55:00] for for those other people who just feel
[55:02] like they want to they want to help and
[55:05] and so that's that I mean that I
[55:08] appreciate it when whelps if if you're
[55:11] asking if it's worth it for you it's
[55:13] that's a question for yourself an email
[55:18] idea is for home date night dinner
[55:20] Mitchell Luke
[55:25] yeah like maybe the tuna tartare do the
[55:29] tuna tartare you just did down the show
[55:32] that's a it's a nice romantic daylight
[55:35] meal where are we are you planning on
[55:51] making smoked brisket cream yes I'm
[55:53] actually shooting it this weekend
[55:56] it's another sponsored thing and I have
[55:59] to really like it's two days of shooting
[56:00] I wanna I'm gonna show a method of doing
[56:02] it overnight and I'm gonna do it more or
[56:07] less in the Aaron Franklin method just
[56:09] not on an offset smoker so I'm really
[56:11] excited about that
[56:13] cowboy blog asks what are some good
[56:15] cleaning tips for wood chopping box I
[56:19] just you could use salt or lemon on the
[56:22] show I just use hot water quickly like
[56:25] not drenching the board and some light
[56:28] soap just so the board stays nice like
[56:30] I've already resigned to the idea that
[56:33] I'm gonna go through cutting boards like
[56:35] crazy because of how I treat it and I
[56:37] don't expect you guys to like slam your
[56:39] knives into your cutting boards maybe do
[56:41] it once get a photo a bit a video or
[56:43] something but like don't do it like I do
[56:44] it's literally will ship the board apart
[56:47] it's not good so yeah that's just how I
[56:52] do it nothing crazy super chat Joker
[56:58] productions thank you so much really
[57:00] appreciate it Mac or PC Mac little
[57:05] better or for worse I don't know you
[57:06] know whether you pick up your camera
[57:08] skills Tom W I I picked up a camera and
[57:14] I've figured out the skills I used the
[57:18] taste my own taste right like my
[57:20] creative taste like when I go to a store
[57:23] and I'm like oh I like that rug versus
[57:25] the ugly rug like I just rely on
[57:26] whatever that is tell me what's a good
[57:29] photo and then I can look at it and be
[57:31] like oh those gross photo and like as
[57:33] you get better you're every photo you
[57:35] used to do that worse like
[57:36] the photos I took in the beginning of
[57:38] the show and hate now so it it's just
[57:41] you know just happens like that what are
[57:44] some future recipe that we can expect
[57:46] coming up on your channel I don't know I
[57:51] don't have a really good I don't have a
[57:53] good layout yet the fall is coming in
[57:55] the fall I really structure intensely
[57:59] because of the holidays and stuff like
[58:01] that just get ready for the holidays I
[58:03] know a lot of you guys are new here if
[58:05] you want to see what the holidays are
[58:06] like go back to my December videos you
[58:09] know see how I do holiday videos and my
[58:12] birthday is December 27 December is my
[58:14] month I love Christmas I go crazy and I
[58:19] do the same for Thanksgiving in the
[58:21] whole month so November December all
[58:23] holiday Isaac Goldman what's up Isaac
[58:30] Isaac's a talented graphic designer
[58:34] any thoughts on cooking with cannabis
[58:37] we'll see what the laws what happens
[58:39] with the laws like you know where I'm in
[58:42] New York where we live in the Stone Age
[58:44] over here so so we'll see I don't know
[58:49] if I can even legally do that right now
[58:51] so we'll see I know everyone else is
[58:55] doing it take tastemade does it all
[58:59] these people are doing it so it's trendy
[59:03] so we'll say Isaac fun would you make a
[59:06] meal prep series for college students
[59:08] yes but I don't know what kind of where
[59:12] can you where do you cook way to college
[59:14] students cook like in a dorm or do their
[59:19] kitchens that's a question I need
[59:21] answered can we get a decent chicken
[59:25] breast recipe Fred yeah yeah we can do
[59:30] that I never make like a just a chicken
[59:33] breast usually I do something to it I
[59:37] don't like a thick chicken so I'll make
[59:40] a thin cuts and marinated do something
[59:43] Jeff Caston my buddy Jeff what's up man
[59:47] how you doing what are you gonna do a
[59:49] pop-up
[59:50] in the city I'm trying to do something
[59:52] at three six eight I don't know if I can
[59:53] even cook there but I was gonna do
[59:55] grilled cheese when rent the front half
[59:57] and just with panini presses bang out
[60:00] grilled cheese is so easy wouldn't
[60:01] really take much hopefully we can do
[60:03] something like that
[60:08] Andrew Tom did you ever try john
[60:10] travolta pasta in Florence and no what
[60:12] is that but when we heard of that Oh
[60:19] Chandler Starr you talk a lot about good
[60:22] olive oil which I look for in a good
[60:24] olive oil other than the price tag what
[60:28] makes a good olive oil versus poor olive
[60:30] oil well go to the store and buy
[60:33] yourself a $2.00 cheapo cheapest olive
[60:36] oil you can then for the sake of
[60:38] comparison
[60:39] buy yourself a decent one like one that
[60:42] is from Italy right imported from Italy
[60:46] it's really hard to tell you have to I
[60:48] don't know where you live or what your
[60:50] is available for you but you have to try
[60:52] them right you get them get a little
[60:54] piece of bread a little salt and taste
[60:56] them which one you like better you don't
[60:59] want to cook you don't want to cook with
[61:00] super flavorful olive oil you want to
[61:02] make all of dressings and stuff like
[61:05] that with them but it's good to have a
[61:10] good high smoke point oil like a grape
[61:14] seed oil or a canola oil vegetable oil a
[61:17] good olive oil which is just like you're
[61:20] making sure it's coming from a decent
[61:23] place it's not like you know packaged in
[61:25] you know wherever I don't know I mean
[61:30] like it's really weird it's it's hard
[61:32] you have to a lot of what shopping is
[61:35] its marketing right it's a bottle how
[61:37] nice is that bottle look I don't always
[61:39] think because a bottle is nice it's good
[61:42] but I a lot of instances it's a good
[61:46] indication so yeah I just try try it out
[61:51] figure you gotta you gotta find your own
[61:53] way you know what is your ethnic
[61:56] background and 75% Italian and a little
[61:58] bit German
[62:00] have you ever thought about opening your
[62:02] own place or I'm more focused on YouTube
[62:06] I've been there done that with the food
[62:08] truck and I don't think that was the way
[62:10] for me a few more about I would have I'm
[62:14] gonna answer 100 questions I gotta get
[62:17] to 100 I'm just delirious right now who
[62:25] is your favorite CJ was your favorite
[62:27] bald youtuber named CJ huh obviously
[62:30] obviously it's CJ come on can I go like
[62:35] moderator CJ I see the CJ with the Bluth
[62:38] ring please go subscribe to his channel
[62:41] show him some love you know do all that
[62:44] he does a live stream every Thursday
[62:46] it's called the hot seat I've been on it
[62:48] I'm gonna be on it again so make sure
[62:51] you go show him some love okay
[62:55] 97 cut off the questions no more
[62:58] questions
[63:01] always here you talk about food truck
[63:03] what's the story behind that any horror
[63:06] stories yes I feel like that's like um
[63:08] should we see Jay Monica we gotta do a
[63:12] whole food truck QA story
[63:15] I guess the story of it I don't know
[63:17] that's like it's a whole thing like it's
[63:21] too much to get into right now what
[63:24] software do you use to edit Final Cut
[63:26] Pro number 99 oh my god Brian Brian
[63:31] Baker must not know me he asks what's
[63:34] your favorite NFL team can you guys just
[63:36] tell him in the chat because like I
[63:39] thought it was so obvious it's painful
[63:41] for me to have to explain that what's
[63:47] your take on French cuisine Antoine
[63:49] Bordeaux oh I like it it's rich amazing
[63:59] it takes a lot of time but like those
[64:04] that French sauce reduction sauces
[64:06] butter all that kind of stuff potatoes
[64:09] delicious never been in Paris but from
[64:12] what I
[64:13] tell the restaurants I've been through
[64:14] in New York it's been great okay that
[64:18] was an hour 100 questions in an hour
[64:20] oh wow well that was fun
[64:29] I'm beat I got spaghetti alle vongole to
[64:36] edit tomorrow and into Thursday and then
[64:40] making my brisket and then we'll get
[64:43] we're just gonna get into a roll guys
[64:44] we're just getting started I feel I
[64:46] literally feel like this is a game like
[64:49] I just learned stretching right you know
[64:51] so we got crazy stuff in the future I'm
[64:56] so happy all you are here I love you all
[65:00] I hope this was helpful but Elena why
[65:07] are you asking questions like I'm not
[65:09] gonna add I'm not going to answer
[65:10] Elena's question cuz I can't end on 101
[65:13] this isn't the movie is it a Dalmatian
[65:16] smoothie I like it nice and I like to
[65:20] end on 100 I can barely get a word out
[65:23] anymore so yeah honestly thank you guys
[65:28] so much I got so much love for all of
[65:32] you I appreciate all of you being here
[65:35] keep cooking keep sending me those
[65:38] photos of you cooking on Instagram the
[65:42] food freak - Caze all that stuff's going
[65:45] to be in the description of all my
[65:48] videos and maybe we'll do this more
[65:52] often I had to kind of you know pop my
[65:56] cherry doing this just sitting here
[65:58] talking to myself essentially feels
[66:00] weird sort of delirious but um thank you
[66:04] appreciate all you being here all you
[66:06] guys who stayed up late anyone from
[66:08] Europe thank you love you I'll see you
[66:11] guys on Thursday with spaghetti alle
[66:13] vongole