[0:13] yo
[0:13] what's going on everybody
[0:17] i believe we are live let me know
[0:20] if you guys can hear me hopefully one
[0:21] hopefully everyone's doing good
[0:57] we're live yo what's going on everybody
[1:01] what's going on ralphie
[1:10] joe you had a dinner plan with rib roast
[1:12] in 15 hour potatoes and your wife had a
[1:15] root canal oh man sorry to hear that
[1:22] yeah my my surname does come from poland
[1:24] and i
[1:26] do i do make pierogi i just dropped the
[1:28] pierogi video yesterday
[1:30] but i already i have a bunch in the
[1:31] fridge so i'm not gonna make make
[1:33] make them again i've literally got
[1:36] like probably 30 in here
[1:39] so decided not to uh not to do that but
[1:43] actually another thing that we're going
[1:44] to do in this stream is actually
[1:45] get um carnitas started so i'm doing
[1:49] some carnitas but i'm sous-viding it
[1:51] so it's literally just i need to throw
[1:53] stuff in a bag and that's actually
[1:55] kind of gonna be the main for uh what
[1:58] we're eating tomorrow
[2:00] um for no other reason then i was
[2:03] feeling
[2:04] like i wanted some mexican but yeah
[2:07] hopefully everyone's doing
[2:08] good happy holidays is your candle
[2:11] christmas scented yes
[2:12] it is gingerbread cookie scented
[2:15] um it doesn't doesn't smell quite as
[2:17] good as like fresh baked cookies but
[2:19] it gets the job done i suppose
[2:30] but yeah so one thing that we do have to
[2:32] do quickly
[2:34] is just uh it's just get this in the
[2:38] sous-vide so this is just a
[2:41] just a piece of a boneless pork shoulder
[2:47] and i mean what is nice about suv is you
[2:50] literally just
[2:51] throw stuff in a bag and then drop it in
[2:53] the water and we're good to go
[2:56] uh do you think it's a big difference to
[2:57] use russets versus yukons in the
[2:59] perogies um
[3:01] you're it's definitely a different
[3:03] texture but it's not it's not like a
[3:05] deal breaker
[3:05] one way or the other like i wouldn't say
[3:07] like oh this one's just
[3:09] terrible versus if you use russets or
[3:11] something it's it's fine if you use both
[3:13] it's not a
[3:14] i mean it's you know it's carbs and
[3:16] butter and stuff like no matter how you
[3:17] shake it it's going to taste pretty good
[3:21] but generally i do like yukons
[3:24] over russet but i've used russet plenty
[3:26] of times
[3:27] russet or russet work very well as
[3:38] take this little netting off
[3:59] and then obviously i'm just salting this
[4:01] for
[4:02] you know so it gets seasoned while it's
[4:04] in the sous vide
[4:06] and i mean i'm gonna let this go for
[4:08] probably like 12 hours though
[4:11] maybe not quite 12 hours
[4:28] let me get a bag
[4:52] wash the old hands and then i'm just
[4:55] gonna throw in some
[4:56] some spices and stuff in with this
[4:59] so pretty basic stuff though garlic i'm
[5:02] gonna do a little onion i'm gonna throw
[5:03] a cinnamon
[5:04] stick in there
[5:15] oh yeah no we're not this isn't really
[5:17] part of the stream
[5:18] the this is just something that i'm
[5:20] prepping for tomorrow that i thought i'd
[5:22] might as well do on stream
[5:26] so this i'm literally just going to be
[5:27] throwing in
[5:29] a cinnamon stick i'm just going to break
[5:31] it up
[5:33] some a couple of bay leaves
[5:39] a couple of cloves
[5:43] yeah we'll go with we'll go with six
[5:46] cloves
[5:49] and then some cumin seeds
[5:53] i don't know that's maybe about a
[5:56] teaspoon ish maybe a little more than a
[5:57] teaspoon maybe a
[5:59] maybe two teaspoons um
[6:02] garlic
[6:05] just bash this guy
[6:10] uh that was like four individual
[6:15] you know it doesn't really matter if the
[6:17] skin's off or not because
[6:19] i'm just going to crush them up so that
[6:21] gets out
[6:24] so that's in there
[6:28] then i'm just going to throw like a
[6:30] fourth of an onion in here
[6:37] and some lime zest
[6:46] you'll definitely watch the full stream
[6:48] as well yeah it won't be 12 hours it'll
[6:50] probably be like an hour and a half or
[6:51] two
[6:52] but yeah um andy thank you for the super
[6:55] chat merry christmas to you as well
[6:57] happy holidays everybody
[6:58] um and also i know i mentioned i think
[7:01] it was steve who
[7:02] who super chatted earlier i i messaged
[7:04] him before the uh
[7:05] thing started he donated so steve if
[7:08] you're still here
[7:08] thank you i do do appreciate that
[7:12] um where is
[7:15] my microplane so i'm gonna throw in some
[7:18] orange zest in this as well
[7:31] man the orange zest smells unbelievable
[7:37] also i'm of the notion that if you slice
[7:40] up
[7:41] or cut cut oranges into little cubes
[7:45] it's like a top three fruit
[7:48] if you leave them like whole with like
[7:50] the outside tastes good but texture-wise
[7:52] not that great
[7:53] but when you cut them into little cubes
[7:56] unbelievable
[7:59] and then doing this upside down like
[8:00] just collects it all there so it doesn't
[8:02] really fall there i mean
[8:03] it doesn't really matter that much but
[8:05] is a little useful
[8:06] useful tip if you are using a microplane
[8:08] for something like zest
[8:18] yo scott thank you for the super chat
[8:22] much appreciated no message but
[8:26] i hope you are having a good holiday
[8:27] what what temper you running the uh
[8:29] souvie at
[8:30] we're gonna do um i think like 170 or
[8:33] one
[8:34] probably 170ish something like that and
[8:36] then
[8:37] i'm just going to let it go for
[8:42] i haven't really decided yet i may do
[8:45] like 175 and then just run it till i go
[8:47] to bed tonight
[8:48] so that'll be like seven or eight hours
[8:50] and then
[8:52] i'll take a look at it if it doesn't
[8:54] seem like the pork's falling apart i
[8:55] mean this isn't a huge piece of pork so
[8:58] seven hours should be pretty good
[9:00] actually compared to like if this was an
[9:02] actual
[9:03] full shoulder it's just a small piece
[9:09] so i'm just throwing this back here um
[9:13] in this guy
[9:17] and i have too much water in there so
[9:20] let me take some out
[9:23] we're going to be overflowing
[9:31] and also a really a good tip for sous
[9:34] vide like bigger stuff
[9:36] um is if you have like paper clips or
[9:39] clips just to clip the bag against the
[9:41] uh
[9:42] the basin or whatever you're using so
[9:45] i'm
[9:45] actually just gonna weigh this down i'm
[9:47] just gonna throw a uh
[9:48] a spoon on top of it just so it kind of
[9:52] sits down
[9:53] in the uh make sure it's sitting down in
[9:54] the water
[9:56] and then yeah like i said we're just
[9:57] gonna we're gonna let this go
[10:00] at like 175 for probably like seven or
[10:03] eight hours whenever i go to bed tonight
[10:06] you know before santa claus comes
[10:10] so we'll do yeah we'll do 175.
[10:18] and then this is just going to hang out
[10:19] in the corner
[10:21] um it might need to be refilled with
[10:22] water because 175 is pretty high so that
[10:25] is gonna
[10:28] that is gonna happen
[10:31] oh i missed i missed some super chats
[10:33] here we got who we got who we got
[10:34] um alex love your channel thanks for all
[10:36] you do i appreciate that i hope you have
[10:37] a good holiday
[10:38] and i do appreciate the super chat um
[10:41] and then everett
[10:42] appreciate your vids what you have been
[10:44] watching in bed
[10:46] oh you're sick ah that's a bummer well
[10:48] i'm glad you uh have been able to find
[10:50] something to watch i know i hate i hate
[10:52] being sick i haven't been sick in a
[10:54] long time knock on wood um
[10:57] but yeah i i can't stand being sick
[11:02] i'm trying to think like the last time
[11:03] i've been sick was it it's been a long
[11:05] time
[11:06] and i've been really lucky the past
[11:08] couple years
[11:15] all right but now we can get back onto
[11:18] the main event
[11:19] which is our gyoza
[11:22] or dumplings whichever
[11:25] whichever term you may prefer is fine by
[11:29] me
[11:30] actually i'm gonna slice up i think some
[11:32] of that to snack on
[11:41] and i'm not actually making the dough
[11:43] because
[11:45] like let's be honest these cost like a
[11:48] dollar fifty from like an asian grocery
[11:50] store like a japanese grocery store
[11:52] and i mean they're so easy to work with
[11:56] like it just it's just really super easy
[11:59] if you just if you can buy these
[12:04] so yeah um
[12:10] lucas with the four uh the five dollars
[12:13] been watching your vids for a while love
[12:14] it
[12:14] especially your tips for kitchen
[12:15] organization hey i like those videos too
[12:18] i really do enjoy the uh the kitchen
[12:20] organization videos
[12:21] because they're i feel like it's
[12:24] something that's not
[12:24] talked about too often um when it comes
[12:28] to like
[12:29] uh teaching people like how to cook or
[12:31] whatever because it is it's i mean it is
[12:33] very different
[12:34] for for each person depending on what
[12:37] their kitchen looks like what
[12:38] how much space they have and all that so
[12:40] i really like making those videos
[12:42] because i i find that they're very
[12:43] helpful
[12:45] but happy holidays to you as well
[12:52] and then so for the uh the dumpling
[12:55] filling i'm just gonna do a very basic
[12:58] pork and cabbage so traditionally
[13:01] napa cabbage would be used um i had some
[13:04] leftover
[13:05] regular green cabbage that i needed to
[13:07] use up and actually when i went to the
[13:09] grocery store the other day they didn't
[13:10] even have
[13:11] uh they didn't have napa so i was like
[13:14] well it's fine
[13:15] we'll just use regular but what we are
[13:17] going to do is slice this super thin
[13:21] and salt it and and then get the
[13:23] moisture out of there
[13:26] prior to mixing up with the ground pork
[13:28] and stuff
[13:31] so i'm just gonna slice this really thin
[13:36] you know i don't want like big chunks in
[13:38] the mixture
[13:47] and i see though i see a couple more
[13:49] super chats i will
[13:50] i will get to them don't worry let me
[13:54] just chop this really quickly and get it
[13:55] salted
[14:01] because yeah what saltine does and like
[14:03] massaging it is releases
[14:05] all that moisture because if you have
[14:07] excess moisture
[14:08] in them i mean it can it can take the
[14:12] moisture for sure but it could
[14:13] they could kind of separate apart if you
[14:16] are like
[14:16] expelling moisture as it's cooking like
[14:18] if a bunch of like
[14:19] loose liquid is coming out so that's why
[14:24] you may want to take the extra step of
[14:26] getting rid of that extra liquid
[14:58] and we'll be able to see all this liquid
[15:00] that comes out of this kind of wild how
[15:02] much uh
[15:04] how much cabbage actually does cook down
[15:21] okay so pinch of salt
[15:24] and massage it let me get to these
[15:26] questions
[15:29] um bella bella uh funny channels but i'm
[15:31] absolutely amazing for you find a broke
[15:32] out of your wedding for the first time
[15:33] got really good results
[15:34] that i am happy to hear that i love
[15:38] i love when people are getting sharp
[15:40] knives
[15:41] one of my favorite one of my favorite
[15:43] things in the kitchen is having a sharp
[15:44] knife to cut through
[15:46] things like this so always happy to hear
[15:48] that
[15:49] you are sharpening your knife and you
[15:51] had some fun doing it
[15:53] um normal love from japan love your
[15:55] channel smash those gyozas
[15:57] you're having a christmas dinner with
[15:58] friends tonight and we'll get takeout
[16:00] nice i dig it yeah you probably have
[16:03] access to
[16:04] pretty good gyoza in japan i would
[16:07] wager to say
[16:10] but hopefully have a good uh good
[16:11] christmas day with your friends
[16:17] joe uh go read brainipass comment so he
[16:21] can ask his crush out
[16:23] what
[16:27] um can someone can someone link it
[16:34] um
[16:41] wait what what's going on with brain is
[16:43] he is he asking someone out or something
[16:46] i wish you all the all the all the best
[16:49] if you are but if someone can re-link
[16:51] the comment i don't know where it is
[16:54] okay so i'm just gonna let this sit and
[16:55] then this is go i mean it's already
[16:57] starting
[16:57] to like not a ton but
[17:01] see there's a little drip there see it's
[17:03] already starting to like all this
[17:04] liquids
[17:05] coming out of it hopefully you guys can
[17:06] see that but basically that's what we're
[17:09] gonna do we're just gonna let this sit
[17:11] and then um
[17:14] more of it will uh
[17:17] more of it will just keep releasing from
[17:19] there and i'll do that in a towel
[17:22] wait let me hear this uh
[17:38] yeah uh what is this uh coco you enjoy
[17:41] the editing sound think you're
[17:42] criminally underrated as youtube i
[17:44] appreciate that that we're
[17:46] definitely on the come up now so i
[17:48] appreciate that
[17:49] uh michael why are there so many great
[17:51] food youtubers from the philly area
[17:53] um go birds next year yeah i feel that i
[17:56] feel that
[17:57] um i don't know yeah i think um
[17:58] originally mike from pro home cooks is
[18:01] from
[18:01] philly area or like slash pennsylvania
[18:04] so yeah i don't know maybe
[18:05] it's just the it's the it's the spot but
[18:08] yeah the birds this year oh
[18:10] my goodness we'll see what happens next
[18:12] year
[18:23] okay so what else we need we need my
[18:26] pork
[18:27] need some ground pork
[18:30] um and then yeah i think this is all my
[18:33] seasoning so
[18:35] we got some ginger some scallion
[18:39] i don't need that onion we've got the
[18:42] gyoza wrappers we need some garlic
[18:48] let me get a couple hunks
[18:53] and also i was thinking about messing
[18:54] around and throwing a little bit of uh
[18:56] sichuan peppercorns in just a little bit
[18:59] of the mixture after i mix it
[19:01] so i'm gonna get those out as well i
[19:04] think those i have stored away
[19:06] because i don't use them too often this
[19:08] is the uh
[19:10] my kind of bulk spice
[19:13] uh container a lot of good stuff in here
[19:15] but stuff that i don't use
[19:17] well some of it's just like to refill my
[19:18] other spice containers like
[19:20] cumin seeds stuff like that the other
[19:23] part of it
[19:24] is stuff that i don't use super often
[19:27] um where are my sichuan peppercorns
[19:31] though
[19:34] [Applause]
[19:37] huh they don't seem
[19:41] to be in here
[19:44] where do these guys get to
[19:58] [Applause]
[20:05] all right they've got to be in here
[20:06] somewhere
[20:08] gotta be
[20:16] where are they
[20:22] this one isn't super organized compared
[20:24] to the rest of my kitchen just because
[20:25] it's uh
[20:26] everyone needs one of those containers
[20:28] or drawers where you just kind of throw
[20:31] everything in and not worry about
[20:34] what it looks like or how organized it
[20:38] is
[20:39] this is that jar for me um
[20:42] sumac yeah it's just flat not in here
[20:46] huh
[20:52] well maybe we won't be throwing sichuan
[20:56] peppercorns in there which
[20:57] that's okay thought we'd have some fun
[21:00] with it
[21:14] but in the meantime we will get this
[21:16] away
[21:17] um did i miss anything let me see
[21:21] okay i didn't miss any big chats i know
[21:23] you guys have questions i'll try to
[21:24] answer them
[21:26] as i go um but yeah so we're gonna do
[21:30] ginger
[21:31] scallion just salt um
[21:34] the cabbage ground pork um
[21:39] you know you could throw in some other
[21:40] things i'm just gonna do salt
[21:42] um what else do people use for these um
[21:46] you could use white pepper um
[21:49] i don't think i have any white pepper
[21:52] otherwise that would be a
[21:54] good addition
[22:05] and then i was who posted this oh yeah
[22:08] kenji posted this the other day
[22:10] for his like uh i think for walk his
[22:12] like walk book or something
[22:14] um but basically like the easiest way he
[22:17] says to like
[22:18] mince quote-unquote mince ginger is to
[22:21] credit
[22:22] or cut it crossways and then just
[22:25] slam it like you do with um garlic like
[22:27] a lot of people do this with garlic
[22:30] but then you do that and then you have
[22:35] minced ginger which is pretty cool
[22:38] see a cool little cool little tip from
[22:40] uh
[22:42] the man kenji always has cool things
[22:45] like that
[22:50] and then look simple
[23:01] all right i'll get that little piece too
[23:10] and then you could i mean you could give
[23:11] this a rough chop but honestly like it
[23:13] kind of already is
[23:14] like perfectly minced
[23:21] and if you wanted it super fine too i
[23:22] mean i could put this in the mortar and
[23:24] pestle like that'd be another good way
[23:26] um to use it just depends on what you're
[23:29] going for if you want it to kind of melt
[23:30] away or if you want like a little bit
[23:32] bigger chunks in there
[23:34] um who else does with this with garlic
[23:37] there's some chef that does this with
[23:38] garlic like all the time
[23:39] he just literally just like mashes it
[23:41] which i i think it doesn't work quite as
[23:43] well with the skin but
[23:48] because like the skin i feel like kind
[23:49] of gets caught in there and then you
[23:51] kind of
[23:52] i don't know i feel like it's not for me
[23:54] it's not quite the same uh
[23:59] quite as good of as a result as using it
[24:01] for ginger
[24:05] still pretty good though
[24:09] see like these little little pieces of
[24:13] skin get in there that like i thought i
[24:16] got out but i didn't actually get them
[24:17] out i feel like that always happens when
[24:18] i try that
[24:27] oh yeah and with these gyoza basically
[24:28] i'm just gonna freeze a lot of them so
[24:30] i'm just going to make a bunch and then
[24:32] freeze them so these are great things
[24:33] that you can make ahead of time
[24:35] maybe i'll do a video on these um
[24:38] they're kind of similar to like the the
[24:40] mcdonald's hash browns in that way where
[24:41] like
[24:42] yeah you need to spend a little bit of
[24:44] time up front but
[24:46] i mean then you can literally put them
[24:48] in baggies or like freeze them on the
[24:49] tray then like put them in baggies
[24:51] and like make have like single serve
[24:55] um dumplings at like a moment's notice
[24:57] like you just throw them out they'll
[24:58] probably take
[25:00] they probably take less than 10 minutes
[25:02] if you already have them frozen like
[25:03] they do not take long
[25:15] um isaac tubes yes yes yes
[25:19] that's that's who i saw it from that's
[25:21] correct brian thank you for the super
[25:23] chat
[25:24] happy holidays to you as well you've
[25:25] really stepped up your smash burger game
[25:27] i'm glad to hear that
[25:28] you know i have not had a smash burger
[25:31] in a long time
[25:32] long for me it's probably been at least
[25:34] a month um
[25:38] yeah it's been a while since i've
[25:39] actually made just a proper smash burger
[25:41] for myself
[25:43] though that is one of my goat that is
[25:46] funny enough
[25:46] smash burgers are one of my go-to meals
[25:48] when i'm actually like trying to um
[25:52] go on like a little uh a little cut or
[25:54] something
[25:55] just i i find myself always making smash
[25:58] burgers with um
[26:00] like 90 93 lean beef
[26:03] um put it on a bun maybe cheese maybe
[26:07] not cheese
[26:08] usually cheese um and i think they come
[26:12] out to around like 400 450 calories pair
[26:14] that with like a little salad or
[26:15] something
[26:17] and that's a great little uh great
[26:18] little meal with some a lot of protein
[26:20] in it
[26:21] so i definitely will be doing that next
[26:23] time i
[26:25] go on a little cut but right now it's uh
[26:28] right now it's holiday season so i'm
[26:30] just i'm just eating everything
[26:36] man garlic and ginger together oh one of
[26:38] the best smells
[26:44] uh john you made progy yesterday stored
[26:46] in the fridge we stuck together oh yeah
[26:48] they will get a little stuck um together
[26:51] for sure
[26:51] in like the fridge and whatnot um
[26:54] yeah i should have mentioned probably
[26:57] that if you are storing them in the
[26:58] fridge
[26:59] you probably should like lay something
[27:00] in between them or make sure
[27:03] they do have some they have a least
[27:05] amount of surface area so like if you
[27:06] put them upside down on each other
[27:08] versus the flat sides on them
[27:10] that's usually a good way to go
[27:16] um kays thank you for the super chat
[27:18] much appreciated much much appreciated
[27:22] um robert you made the christmas cookie
[27:24] because they came pretty hard
[27:26] should that happen or did something hmm
[27:28] they shouldn't they shouldn't be hard
[27:30] they should actually stay quite soft
[27:33] as long as they're in like a a container
[27:38] likely what happened is you just cook
[27:39] them a little bit too long that's
[27:41] that's usually the culprit of cookies
[27:45] like and
[27:45] and that's the thing the tough thing
[27:46] about cookies i think is
[27:49] they can go from these look really good
[27:52] um to not like
[27:55] kind of hard and and chalky
[27:58] um just like overcooking them by like
[28:00] two or three minutes
[28:02] um so if i had to guess i think that
[28:05] would be it would be you just cooked
[28:06] them a little bit too long
[28:08] because they were probably gooey to
[28:09] start and then if
[28:11] that's the thing with like overcooking
[28:13] cookies they they do quickly get hard
[28:15] so like because i think when i pull mine
[28:17] at 175 like they're very
[28:19] gooey like you couldn't you couldn't
[28:21] pick them up and like eat them like they
[28:23] would like fall apart
[28:25] they need the they need the cooling time
[28:27] to actually kind of firm up a little bit
[28:30] to get that like kind of perfect amount
[28:31] of firm but still very gooey so if i had
[28:34] to guess that would be it
[28:44] okay so we got this this um scallions
[28:48] i wrote down what else i was going to
[28:50] throw in there forget
[28:53] do do do
[29:04] also not gonna lie big bummer that i
[29:06] can't like play christmas music
[29:10] because i would be i would be jamming
[29:12] out to it right now
[29:13] but copyrights and and stuff you know
[29:26] yeah i i just i popped him back there
[29:28] just because i didn't want him like
[29:29] running over the wires and stuff
[29:32] it says a little nervous we're watching
[29:33] a friend's dog so i put him back in the
[29:36] back room just because i was a little
[29:37] nervous about like
[29:38] wires and whatnot
[29:41] um what else do i need here the
[29:44] scallions
[29:46] oh a little bit of sugar too
[29:50] okay that's it
[30:17] you know what i may throw some grated
[30:19] carrot in some of this as well
[30:21] for a little bit of sweetness you could
[30:22] also add sugar a lot of people add sugar
[30:26] but some grated carrot is actually a
[30:27] nice way to
[30:29] incorporate some some natural sweetness
[30:35] get a little bit more veggies in so
[30:37] we'll probably do that for half of it
[30:49] okay so that looks good enough for me
[30:58] toss this in here
[31:04] and then this is just ground pork
[31:07] um you can definitely do this with other
[31:10] i mean you could do this like with beef
[31:12] and stuff i think pork is the best
[31:14] because it's a
[31:15] it's a more neutral kind of flavor as
[31:19] opposed to beef
[31:21] um but again i mean you could absolutely
[31:25] do this or you could do this with
[31:26] you could do this with ground chicken
[31:27] ground turkey
[31:30] you know use use whatever you want to so
[31:33] i'm going to do
[31:34] 1.5 salt so this is 454 grams
[31:39] just because i know 1.5 salt is
[31:43] about good for me because it's the
[31:45] typical ratio i'd say use for like
[31:47] sausage making
[31:49] so it's going to be six grams
[31:52] all right there we're good
[31:56] and just using a scale like you guys
[31:57] know you guys know i i'm all about the
[31:59] scales
[32:01] um when when it's helpful to kind of
[32:03] take the
[32:06] take a variable out that you need to
[32:08] control
[32:13] merry christmas to everyone say merry
[32:15] christmas i'll try to get to everyone
[32:17] but yeah hopefully everyone's having a
[32:18] good christmas
[32:20] you're making the cookies right now
[32:21] they're in the oven hell yeah
[32:27] okay so that's gonna go in there
[32:31] these guys are gonna go in
[32:34] um i probably should
[32:38] drain out that cabbage before i mix the
[32:41] rest of this
[33:04] make sure i didn't miss anything from
[33:08] earlier
[33:10] oh yes i did gage
[33:13] yes i missed gages okay is sous vide you
[33:16] over hype got one and i'm curious to
[33:17] know your opinion
[33:18] on it um over hyped i think it depends
[33:22] on um
[33:28] it depends on what you got it for and
[33:31] what you expected it to do
[33:34] for me i mean i know a lot of people say
[33:37] like yo it's
[33:38] it's like the greatest thing ever i
[33:40] think it is a very useful tool
[33:42] for making food ahead of time
[33:45] so like this like me being able to just
[33:48] throw this in here
[33:49] and not have to worry about an oven or
[33:52] you know whatever just like slowly cook
[33:54] this like i can just let that go
[33:56] it's hands off you know we're hanging
[33:58] out we're doing whatever
[34:00] um versus like an oven where
[34:04] if what if i need to like cook other
[34:05] things and and things of that nature and
[34:07] then obviously the slow cooking i mean
[34:08] slow cooking is a
[34:10] a great way to get super tender to break
[34:13] down you know connective tissue
[34:15] and and all that so in that vein yeah i
[34:17] mean it does it does everything it says
[34:18] it does
[34:20] is it like an absolutely essential piece
[34:22] of equipment
[34:23] no i wouldn't say it is it i mean it
[34:26] could be depending on how you cook but
[34:28] yeah i mean
[34:29] people are definitely gonna have
[34:30] different answers for me is it essential
[34:33] no
[34:33] is it a very useful tool depending on
[34:36] the situation definitely
[34:40] so hopefully that answer your question
[34:48] um who do i miss here john scott john
[34:51] i'm not sure
[34:52] what language that is but i appreciate
[34:54] the super chat
[34:56] if someone can help calculate um
[34:59] or uh translate rather is using a
[35:02] possible order to make uh gyoza wrapper
[35:04] doable yeah it definitely should be i
[35:06] wouldn't see
[35:08] as long as you can get it a thin enough
[35:09] it shouldn't be a problem
[35:11] 1.5 the weight of the meat you made
[35:14] bellish for christmas eve yo
[35:16] ramon i i respect it i haven't i i kind
[35:19] of want to make bellish now
[35:21] uh greetings from austria i wanted to
[35:23] try defran and walk lately but you own
[35:25] electric stove with a glass tops you're
[35:26] kind of worried about efficiency
[35:27] any suggestions and opinions um yeah i
[35:30] would just try it so
[35:32] just just use a thermometer like a big
[35:34] thing with deep frying is using a
[35:35] thermometer so
[35:36] throw your wok on throw it on see if it
[35:39] is able to hold temperatures
[35:40] and then just do something small like
[35:42] you don't need to do a big batch like
[35:44] commit to something you can do something
[35:45] small
[35:46] um maybe just like one chicken cutlet or
[35:49] something like that
[35:50] so i say give it a shot um breathing
[35:53] nerdum
[35:53] merry christmas man uh do you think
[35:56] czechoslovakia and other european types
[35:57] of food are underappreciated compared to
[35:59] italian and greek
[36:00] food yeah i think they're um yeah i just
[36:03] i think they're not as like people just
[36:06] don't know
[36:06] as much about them um i mean
[36:10] me myself like even even in a family
[36:12] like
[36:13] that has like polish and czechoslovakian
[36:15] roots
[36:18] um i don't know that much about the food
[36:20] as well
[36:21] like you know we did things like pierogi
[36:24] holushky
[36:25] and a couple a couple different things
[36:27] like that but there's so much more than
[36:28] that like
[36:29] we also you know kabasa but there's so
[36:32] many varieties
[36:33] even within each of those things and
[36:34] then there's so much more
[36:36] just other food in general that i don't
[36:38] know about um
[36:41] but yeah i agree it's it's something for
[36:43] me that i think is it's
[36:44] much less explored than other cuisines
[36:47] um
[36:48] you know like italian mexican
[36:52] um greek
[36:55] or you know the dif different asian
[36:58] cuisines japanese chinese like i feel
[37:00] like there are really good
[37:01] um you know cookbooks and and they have
[37:05] been
[37:05] pretty well explored by a number of
[37:07] people but i i feel like those
[37:09] kind of other like central european
[37:11] countries don't have
[37:13] um as much representation
[37:16] because i know for myself i really wanna
[37:19] like i've said it a couple times like uh
[37:21] poland is on my list
[37:22] to uh places to do kind of like a
[37:26] three three month four month thing and
[37:28] kind of stay there learn about the food
[37:29] and all that
[37:31] so i'm gonna add actually one more
[37:34] to this guy and we'll squeeze this and
[37:36] just get the moisture out
[37:46] when you go out to eat do you bring the
[37:47] pickled onions with you to the
[37:48] restaurant absolutely
[37:50] you know i gotta have a little little
[37:52] side jar in your in your pocket
[38:02] all right so just gonna toss the cabbage
[38:03] in
[38:12] and then that should be it i'm also
[38:15] going to grate up the carrot
[38:17] before i messy up my hands
[38:21] and we'll throw the carrot in half
[38:25] oh can i microplane this
[38:32] yeah kind of definitely not the most
[38:36] efficient
[38:38] but it'll get the job done i don't want
[38:40] a bunch anyway maybe about half this
[38:48] um amir you make the pizza recipe at
[38:50] least once a week it's perfect
[38:51] glad to hear that i'm thinking about
[38:54] doing a uh
[38:55] a pizza series um in the next couple
[38:58] months where
[38:59] i kind of want to explore um kind of the
[39:03] pizza i guess from the home cooking
[39:05] scene and making like a
[39:07] three or four episode series like
[39:08] exploring
[39:10] different doughs right now i'm thinking
[39:13] different
[39:14] uh not different different doe hydration
[39:16] so
[39:17] 60 versus 70 versus 80
[39:20] which i've kind of touched on in some
[39:21] other videos but just showing the
[39:24] differences between the two
[39:25] um and then
[39:29] other than that doing different um
[39:31] flowers
[39:32] so there's you know people like have
[39:35] specific blends for pizza doughs like
[39:38] pizza flour or double
[39:40] double o o flour for like uh i believe
[39:42] neapolitan uses uh double zero
[39:45] um or like just regular all-purpose or
[39:47] bread flour
[39:48] so i think it'd be a fun way to explore
[39:50] and then also trying out different
[39:51] cooking methods
[39:52] so um obviously i love the uni
[39:56] but you know not everyone has an uni so
[39:59] uni or like what are the best methods
[40:01] for in the oven
[40:03] baking steel versus baking stones
[40:06] um you know
[40:10] cast iron like on the stove top like
[40:12] that's that's a very reasonable way to
[40:14] do it as well
[40:15] so thinking about uh getting a series
[40:17] going for that
[40:28] okay let's mix this
[40:39] the smells of this are incredible too
[40:43] i mean garlic and ginger like added to
[40:44] anything
[40:50] yikes
[40:55] all right did i miss i didn't miss
[40:58] anything okay
[41:00] no super chats um ralphie what's up uh
[41:04] tyson in chat chat yeah you can
[41:06] absolutely do some in chat chat rules
[41:08] yeah just i mean cover the general stuff
[41:10] like obviously you know be respectful
[41:12] all that good stuff
[41:17] king arthur has a great pizza dough
[41:18] conditioner makes much i have seen that
[41:20] i have seen that that is an example of
[41:23] something that i want to test out and be
[41:24] able to like show the differences
[41:26] um between all these different things so
[41:29] then
[41:30] hopefully people can just be like all
[41:32] right that sounds good
[41:33] i'll do that or it'd be like yeah not
[41:36] that big of a difference i'll do it
[41:38] or the other way or something like that
[41:40] because yeah i'm always interested to
[41:41] see
[41:41] the actual like differences in results
[41:43] between things
[41:45] at least for me that's uh that's kind of
[41:47] a very
[41:49] core component of what i like to look at
[41:52] oh you know what i'm gonna add one more
[41:54] thing
[41:56] why put it i don't know why i put it in
[41:58] here but i know i did
[42:01] i'm gonna add a little bit of uh
[42:03] xiaojing
[42:06] cooking wine if anyone has seen
[42:10] chinese cooking dismissed or demystified
[42:13] you can uh you can hear it in uh chris
[42:16] chris's voice
[42:17] just a little bit
[42:22] definitely don't want to overdo it with
[42:23] that just to get like too much moisture
[42:25] in there
[42:32] and then i'm also going to make a little
[42:33] dipping sauce just uh
[42:35] just literally soy sauce sesame oil
[42:38] and some rice uh rice wine vinegar
[42:43] okay
[42:56] so
[43:03] and this is also another thing i mean
[43:04] you could it's like say if you were like
[43:06] wanted to make
[43:07] this later like make them fresh later
[43:10] you could absolutely just package this
[43:12] up or if you like wanted to do with
[43:14] people like and you're going over
[43:16] someone's house
[43:17] just package this up put it in a
[43:18] container then bring it over then you
[43:20] guys can like hang out and make
[43:22] make dumplings together this is
[43:25] definitely a very
[43:26] versatile way to use this and then i'm
[43:28] going to throw
[43:29] our carrot in there that vibrant orange
[43:34] and again that'll give it some sweetness
[43:36] i probably should have thrown some sugar
[43:38] or something maybe in that
[43:40] but it'll be fine and this is going to
[43:41] be nice and orange kind of look cool
[43:52] okay so we've got our fillings
[43:55] now we just need to start wrapping them
[44:05] and i'm going to take it by this carrot
[44:50] uh where do you get the plastic yeah so
[44:52] these are just deli containers um
[44:55] you can get them on amazon that's
[44:57] something that i need to add to my
[45:00] description actually i need to get an
[45:01] amazon link for that
[45:03] so that is a fairly common uh fairly
[45:05] common ass
[45:06] yeah they're just if you look up deli
[45:08] containers on amazon
[45:10] you should be able to find some i'm
[45:13] going to
[45:15] cut this a little thinner
[45:24] there we go so all our wrapped ones will
[45:27] go there
[45:30] i don't need both all these right now
[45:33] start with one
[45:35] and then i'm not a pro wrapper by by any
[45:38] stretch
[45:39] but the only way you get better at
[45:40] wrapping
[45:42] is by practicing
[45:59] really it's not gonna
[46:06] okay
[46:11] and like i said you can get these at i
[46:14] mean i guess
[46:15] big grocery stores in certain areas may
[46:17] have these um
[46:18] i had to go to
[46:22] i had to go to like a japanese grocery
[46:24] store nearby
[46:26] to pick these up my regular grocery
[46:29] store did not have any
[46:32] that i go to that's closer
[46:37] but well worth it in my opinion
[46:42] um fletch how much do you need to pay to
[46:44] get a high quality dutch oven
[46:46] um
[46:51] i still need to get one um
[46:54] i haven't had mine for the past six
[46:55] months i i accidentally left it at my
[46:57] parents house and just haven't gotten it
[46:58] back yet
[47:00] um i think the one i have is like 95 or
[47:03] 100
[47:03] you definitely don't have to go like
[47:06] crusade expensive like you definitely
[47:08] don't need to
[47:09] um on specific brands i'm not sure
[47:14] though
[47:14] um i forget what i forget what mine is
[47:17] that i have
[47:18] but it's very it's it's good i think it
[47:21] was around a hundred dollars
[47:27] okay so we had a little bowl of water
[47:33] to also help dip dip hands and help like
[47:36] moisten it
[47:38] and then we'll see if we can pleat these
[47:41] bad boys
[47:44] um burhan appreciate the super chat much
[47:47] appreciated
[47:48] hope you have a good holiday my friend
[47:53] and then a big part with these is um to
[47:56] try to not
[47:59] not overstuff them right away
[48:04] that is definitely i feel like the hard
[48:05] part because this isn't a super
[48:07] like
[48:11] it's not like a super extensible like
[48:15] stretchy dough like um like the
[48:17] pierogies for example a little bit more
[48:19] stretchy so
[48:20] like i wasn't too like i try to fill
[48:21] them up as much as possible
[48:23] whereas these i'm really not trying to
[48:26] do that
[48:26] as much
[48:31] and then let's see if we can
[48:34] remember how to do this
[48:37] so you just want to pleat one side
[48:45] let's see if we get our pleat on and you
[48:47] just want to keep
[48:49] keep the filling down in there as you
[48:51] are pleated
[48:55] it may take me a couple to get
[48:59] in the swing of things here i literally
[49:01] do not remember how to do this
[49:03] been so long
[49:08] we might need a pleat tutorial i mean
[49:10] you can do the cheater way
[49:12] which is to just like fold it in half
[49:15] and then
[49:18] pleat this way
[49:23] i mean cheater meaning just you only
[49:26] really
[49:27] need to do it one way which is easy
[49:31] it's like that
[49:46] and i definitely need some water in this
[49:48] because this is not sticking for me
[49:58] every time i uh do dumplings i'm always
[50:01] just
[50:02] more amazed at how i don't know if
[50:04] you've like ever been to a restaurant
[50:05] where like you can see them working on
[50:06] the dumplings
[50:08] but it is astonishing to me just how
[50:10] fast i can do this
[50:12] so like this one i mean that's not you
[50:15] know
[50:15] this is kind of like the uh the cheater
[50:18] way i would say
[50:22] like you just you bring it together and
[50:24] then just go
[50:27] again i mean it's not going to taste any
[50:29] different but obviously like with the
[50:31] more traditional way this is all pleated
[50:33] as well
[50:50] um you bought the uh the oh you bought
[50:53] the toshiro yo
[50:54] i'm glad to hear it yeah getting new
[50:57] knives
[50:57] oh what a great feeling mad sharp and
[51:01] just
[51:03] one of my all-time favorite feelings
[51:06] i'm glad i hear it's working for you
[51:12] uh you love cooking but sometimes you
[51:13] get frustrated that you're slow with
[51:15] mies and plus you have any
[51:16] any tips um yeah i mean
[51:21] like i mean you can only get faster by
[51:23] practicing so
[51:24] for me like you you know we are going to
[51:27] be slow when we when we start out with
[51:29] all this stuff
[51:32] so i mean i think just practicing and
[51:34] then just thinking about
[51:36] your kitchen setup too is is also really
[51:38] helpful
[51:41] so thinking making sure you know where
[51:43] everything is and you're just
[51:44] comfortable
[51:45] like you you don't really think when
[51:46] you're reaching for stuff like you're
[51:48] just like oh i need to move this way
[51:49] like i
[51:50] like for me i need a knife like i just
[51:52] naturally go over here like i don't
[51:53] actually
[51:54] consciously think about stuff anymore um
[51:57] or like
[51:57] if i'm thinking spices i immediately go
[52:00] here
[52:01] like i don't i don't like think oh where
[52:03] is it is it here is it there
[52:04] it's like i think setting up your
[52:06] kitchen is is very uh
[52:07] is a good place to start making sure
[52:11] um you do have that good setup in place
[52:22] is a very good is a very good way to
[52:30] start
[52:38] we will become a plea master by the end
[52:39] of these we also may be here for a while
[52:47] i also never know how to finish these
[52:50] like
[52:57] well not the best but we're uh we're
[53:00] moving on
[53:14] let's dip a little more in here and
[53:16] already like for some reason i just love
[53:19] throwing so much in there but really it
[53:21] you need like if you want to do the
[53:23] the pleat you can't use a ton
[53:30] all right let's get a little little dip
[53:32] of water
[53:33] put it along the edge to help it stick
[53:38] this will be my my towel
[53:54] and now we become master
[53:58] master pleaders
[54:05] and then so as i'm trying to do this all
[54:06] i'm trying to do is like keep this
[54:08] make sure it's like tight and not like
[54:10] the uh the pork isn't
[54:11] pushing up through maybe we should
[54:14] go to some uh i could probably switch my
[54:17] other camera on and
[54:18] get a little bit closer so you guys can
[54:22] see better
[54:41] coming along three down a
[54:44] lot to go hopefully uh hopefully
[54:47] everyone's uh
[54:49] on board um
[54:55] what are your favorite toppings for
[54:56] neapolitan pizza a bit too heavy or
[54:59] light crust
[55:00] um for me i
[55:03] like so it's weird it's funny the older
[55:06] i've gotten the less toppings i like on
[55:08] my pizza
[55:09] i used to like love to just load stuff
[55:11] on it but
[55:12] now i i try to use less ingredients so
[55:16] i mean one of my all-time favorites is
[55:17] literally the sauce you make with
[55:20] roasted garlic and red pepper like
[55:23] heavy on the roasted garlic and red
[55:24] pepper
[55:26] and then and then just and then just
[55:29] mozzarella and then after it comes out
[55:32] great on some fresh parm like that is
[55:35] one of my all-time favorite pizzas like
[55:37] just
[55:38] plain cheese but the sauce is garlicky
[55:41] and it's it's the like the garlicky
[55:43] spicy weekday sauce like that's the
[55:45] that's the one that i just like i can i
[55:47] can eat that entire thing
[55:49] um other than that i like keeping it
[55:52] very simple like i'll do
[55:54] italian sausage and then like some kind
[55:56] of greens i really like
[55:58] so it could be broccoli rob or
[56:01] maybe you throw arugula on arugula on
[56:04] after it comes out of the oven
[56:06] um but yeah the more
[56:10] i i've gotten older i just i like less
[56:14] i like less toppings
[56:17] um one of my all-time favorites is
[56:20] i love pepperoni and like uh green
[56:23] peppers
[56:24] or like ham and green peppers on a pizza
[56:27] also another one of uh my favorites for
[56:30] sure
[56:34] but yeah especially for like neapolitan
[56:36] i definitely tend to keep it pretty
[56:38] simple
[56:39] and just do a couple a couple
[56:42] ingredients
[56:51] and then big thing with these like you
[56:52] just really want to make sure that you
[56:54] uh
[56:54] that that it is sealed you don't want to
[56:57] come open
[56:58] you know during cooking or anything like
[57:01] that
[57:11] i think i underestimated how much uh
[57:15] how much filling this is like this is
[57:17] going to make a lot
[57:19] quite a bit but we'll have a lot to
[57:21] freeze
[57:22] uh ralphie these rules no bullying text
[57:25] and racism
[57:26] yep
[57:29] sounds good to me my friend sounds good
[57:31] to me
[57:38] all right let's get another question
[57:43] you like onion pepperoni or onion and
[57:45] extra cheese
[57:47] yeah onion onions onions are great my uh
[57:49] my younger brother gabe
[57:51] like even when he was growing up like
[57:53] fairly young
[57:54] like maybe you know nine eight nine ten
[57:57] like he would literally
[57:58] only eat onion pizza not only eat it but
[58:01] that was by far his favorite pizza which
[58:04] is kind of funny because like i feel
[58:06] like for most young kids it's like
[58:08] you know it's like pepperoni or cheese
[58:10] only
[58:11] but he was he was all about the onions
[58:23] this one i definitely over filled
[58:28] definitely did
[58:31] yeah we're gonna run into issues with
[58:33] this one because because i over
[58:34] overfilled it
[58:47] but loose loose crimp at the end there
[58:50] for sure
[58:57] you can see i you can see i went
[58:59] downhill there at the end
[59:01] oh it's gonna yeah just kind of gave up
[59:04] on it
[59:06] because you need space obviously to to
[59:08] get the crimp in
[59:09] so if you overfill it you don't give
[59:12] your you don't give yourself much of a
[59:13] good shot to do so
[59:19] probably overfill this one too but it's
[59:21] okay
[59:28] uh what are your streaming schedules
[59:30] yeah don't have one don't have one
[59:33] um i'm gonna try to
[59:37] uh i'm gonna try to get some semblance
[59:41] of a schedule in
[59:42] obviously with the holidays i was trying
[59:44] to do things around thanksgiving or do
[59:45] things around christmas and whatnot
[59:47] um
[59:51] so but after hopefully in the new year
[59:53] uh that'll kind of start and we'll maybe
[59:55] do it
[59:56] every like monday or tuesday night and
[59:58] i'll try to get it out a decent time
[60:00] amount ahead of time like a day or so so
[60:03] that you can kind of be
[60:04] be ready for it if you do want to tune
[60:05] in
[60:09] gabe here i love onions yo
[60:12] what's up gabe and mom and dad hopefully
[60:15] you guys are uh
[60:16] having a good uh christmas did you guys
[60:18] make your hoagies
[60:36] any mustache care tips um
[60:40] i i i couldn't tell you i don't i don't
[60:42] i honestly don't do anything for mine
[60:44] maybe i should but yeah i honestly don't
[60:47] do anything for mine i just uh
[60:49] i just take showers
[60:52] and uh yeah that's about it
[60:57] let it grow that's i just let it grow
[60:59] you never know what your mustache is
[61:00] going to look like until you let it grow
[61:18] how cold is it back east um i don't know
[61:22] um i think it's pretty cold though i
[61:26] think my
[61:26] my parents were saying they got well
[61:28] they got snow like a big snowstorm in
[61:31] philly or not in philly in pennsylvania
[61:33] um like four or five days ago
[61:36] i don't know if like that stayed around
[61:38] or not
[61:39] but i'm in california so it's actually a
[61:42] quote-unquote colder day
[61:44] um here i mean it's still i think it was
[61:47] still like mid-50s or something
[61:50] but it was a a kind of colder day
[62:04] yeah this one overstuffed again i
[62:06] haven't learned yet
[62:42] like this one i just under stuffed there
[62:44] we go
[62:45] all right i've got i've got good
[62:46] feelings about this one
[63:37] a little bit better
[63:42] i'll have to do a video someday with
[63:43] like a uh
[63:45] a dumpling rolling master
[63:50] so i can learn the best technique
[63:53] i think not even the best but i think
[63:55] just being able to do it faster
[63:58] would be nice too
[64:03] because it is definitely that kind of
[64:04] slower process but
[64:08] i mean sometimes that is kind of fun the
[64:11] fun of it
[64:12] too just like relax throw on some music
[64:15] or a movie throw on a live stream
[64:27] and make some dumplings let's do some
[64:30] questions
[64:32] slow chat is very slow what's up gamers
[64:34] gamers
[64:35] um yeah dylan i'm uh
[64:39] i'm uh
[64:42] i'm happy to do it yeah i mean like i
[64:44] said i'm like i'm not doing anything for
[64:47] christmas eve this year either so
[64:49] i was like you know we'll do we'll do a
[64:50] live stream instead of like a video or
[64:52] something
[64:52] um that'll be fun it'll be a little bit
[64:54] longer people can hang out and do
[64:55] whatever
[64:56] throw it on the background
[65:01] make it along but yeah tips um
[65:06] yeah the i mean the general process
[65:09] you know i'm not i'm not great at it but
[65:11] the general i understand the general
[65:13] process which is
[65:15] put your meat in and then we're
[65:16] basically going to put a little water
[65:19] on this edge
[65:22] to help it seal when we when we bring
[65:24] them together and then you're only
[65:26] you're only like crimping one side of it
[65:29] so like i'm leaving this side flat and
[65:31] then this is actually the side that i
[65:33] that i crimp on
[65:37] and then you just want to keep the uh
[65:39] the filling
[65:40] as much to the bottom as you can while
[65:42] you're crimping so
[65:43] like when i say i'm crimping one side
[65:44] this like this this side on the bottom
[65:47] is the uh is the side when i'm doing it
[65:51] in reverse too
[65:54] so i'm going to start from this end
[65:57] and crimp over
[66:08] and then just kind of tuck it underneath
[66:15] and just do it the best you can
[66:21] i would suspect there's not many master
[66:24] um
[66:25] dumpling crimpers out there
[66:28] but we will learn from one one day for
[66:30] sure
[66:45] any alternatives for
[66:49] making sauces when it requires a stick
[66:51] blender but you don't have one
[66:52] um yeah i mean you could i mean it
[66:55] depends on what type of sauce i would
[66:58] say but i mean
[67:01] say a tomato sauce for example like you
[67:03] could just throw it in a regular blender
[67:06] um or you could try cooking it down more
[67:10] and just like mashing it up with a fork
[67:12] obviously it's not going to be as
[67:14] smooth or third option
[67:18] if you have neither of those or you do
[67:20] want it fairly
[67:21] fine you can throw it through
[67:24] a strainer like this and basically like
[67:28] for a tomato sauce like i've actually
[67:30] done this um in the uh
[67:32] in the butter chicken video if you go to
[67:33] my my channel so i put these sauce
[67:36] through here and then
[67:37] strained out everything and then left
[67:39] behind like a bunch of pulp and stuff
[67:41] and then just the sauce actually fell
[67:43] through so
[67:44] i mean it depends on the type of sauce
[67:46] for sure but yeah there's definitely
[67:47] many ways
[67:49] to do it
[68:39] uh what's your go-to dipping sauce for
[68:42] these um
[68:43] i i normally just keep it pretty basic
[68:45] so i'm gonna do
[68:47] soy sauce rice wine vinegar
[68:52] and soy sauce rice wine vinegar and
[68:58] sesame oil which i forget where i put it
[69:01] i actually just had to pick up some
[69:04] oh yeah popped it no did i not pop it in
[69:06] here
[69:09] i don't know where i put it away
[69:18] baffled
[69:20] did put it in here
[69:23] and uh yeah sesame oil
[69:27] i like keeping it pretty simple but i
[69:29] know um what other good
[69:31] uh sauces some people use like black
[69:32] vinegar
[69:34] um for sauces and stuff or i mean you
[69:36] could you could chop up things
[69:38] in it like you could put in garlic or
[69:41] ginger
[69:42] or um you know
[69:45] chili's or something make it spicy chili
[69:47] oil
[69:52] yeah i usually just like um doing
[69:53] something so salty
[69:55] acidic and then usually some type of oil
[69:58] to help give it a little bit of
[70:00] like a glossy feeling a little bit of a
[70:03] like a certain mouth feel on it
[70:06] that's a good way to do it
[70:22] they pop this window a little bit
[70:25] catch the last of the sunlight coming in
[70:36] how many did we do we got like 12 not
[70:38] bad
[70:43] i'm gonna think i'm gonna move to do
[70:46] some carrot ones next
[70:49] do some carrots
[71:06] [Music]
[71:09] all right we're gonna go we're gonna go
[71:12] back to the uh
[71:14] the cheater way
[71:23] or i should say the more faster the more
[71:25] efficient way
[71:27] for my skills at least
[71:51] come on come on
[71:54] this actually reminds me of oh what are
[71:56] those i forget what those little guys
[71:58] are called
[71:59] they're like shrimp um they're like mini
[72:02] dumplings
[72:04] like very small what are they called
[72:06] forget
[72:18] when did you start having passion for
[72:21] cooking um pretty early on
[72:23] um like both my parents cooked
[72:27] um like they always did home-cooked
[72:28] meals and things like that
[72:33] so through that like naturally i just
[72:36] wanted to
[72:37] you know to cook myself so i'd start
[72:39] helping out with
[72:40] dinners or or doing various things that
[72:45] basically i just want like dishes that i
[72:47] like that i wanted to like cook myself
[72:49] so i could make them and not have to
[72:52] wait for someone else to make them so
[72:55] like
[72:55] an example is my grams uh my gram's like
[72:59] bun recipe
[73:00] and her bellish recipe like those are
[73:01] dishes that
[73:03] we really liked but we literally only
[73:05] had them when uh
[73:08] you know when she like came to visit or
[73:09] like we'd be like hey like you
[73:11] like make sure like she'd always make it
[73:13] for us um
[73:14] so like learning how to do those was fun
[73:18] because
[73:19] then i could make it like whenever i
[73:20] wanted to you know
[73:22] so that's kind of when it started so
[73:25] like
[73:25] and and for me cooking's always been
[73:27] something
[73:28] that like it it's been a
[73:32] you know it's something that i want to
[73:33] do like i i find it relaxing
[73:35] um you don't have to worry about too
[73:37] much you just you just sit back and cook
[73:38] and do whatever
[73:40] so for me like i've always wanted to
[73:43] cook so i did that all throughout like
[73:45] college cooked all my meals
[73:47] um except my freshman year because i had
[73:49] to
[73:50] i had to get a dorm so we weren't
[73:52] allowed to do stuff but
[73:54] actually at my dorm i initially wanted
[73:55] to get like a hot plate so i could cook
[73:57] stuff but
[73:57] they weren't allowed so so that wasn't
[74:00] allowed
[74:01] but then so yeah in college i cooked all
[74:03] meals like basically every meal
[74:05] um you know also a very good way to save
[74:08] money too
[74:11] and then obviously something i just
[74:13] enjoyed and then
[74:14] [Music]
[74:15] yeah and then after graduation obviously
[74:18] you know i was working and i was
[74:20] traveling a lot so i wasn't
[74:21] being able to cook as much which is a
[74:24] big bummer for me so like i was gone
[74:25] monday through thursday like literally
[74:27] every week
[74:30] which is very cool because
[74:34] you know your your fresh graduate
[74:37] like you're going to you're going like
[74:40] for my first product was in new york
[74:42] city so i got to travel to new york city
[74:44] you know monday through thursday
[74:46] which is you know awesome like you know
[74:48] you're not you're not paying for
[74:50] your own food you're not paying for your
[74:51] hotel like it's it's all through the
[74:53] business
[74:55] which is sick and like you get to go to
[74:57] restaurants and all this stuff
[74:59] but i still miss cooking actually and
[75:01] actually on that project is funny i
[75:03] i booked a hotel room um what is it
[75:06] called
[75:07] i think it's element i think like the
[75:09] element in times square
[75:11] but i could book a hotel room with a
[75:13] little kitchenette so it had like two
[75:16] sto it had two burners
[75:17] and a sink and stuff and the one night
[75:20] um
[75:21] it was after i think it was right after
[75:22] thanksgiving one of my co-workers
[75:25] had gone home for thanksgiving they like
[75:27] went hunting and he
[75:29] he uh they got they got a deer so they
[75:31] had venison
[75:32] so he brought venison to new york city
[75:35] and then um and then we cooked it in my
[75:39] hotel room one night we made
[75:40] we made venison with like uh a red wine
[75:43] sauce
[75:44] and then um like potatoes and i think we
[75:47] did
[75:48] some like pan fried brussels sprouts
[75:52] in my hotel room in new york city like
[75:54] it was you know
[75:55] like a blast
[75:58] but like things like that like i've
[75:59] always really enjoyed doing
[76:02] and then from there like that's when the
[76:04] you know
[76:05] like i i i was missing the cooking
[76:08] so like i decided to start the youtube
[76:10] channel about a year in
[76:11] um to me working and i was just like
[76:13] yeah i'm just gonna
[76:14] so it's like something for me to look
[76:16] forward to to to like on the weekends
[76:18] and like get me in the kitchen
[76:20] and also at the same time like help me
[76:22] become a better cook
[76:26] because like if you're trying to teach
[76:28] other people how to cook
[76:29] it's going to make you a much better
[76:31] cook yourself because you actually need
[76:33] to figure out
[76:34] the best way to like how how does how
[76:37] did i learn it or how to how was
[76:39] how what explanations worked for me
[76:41] which ways of cooking techniques and
[76:42] what
[76:43] worked best for me when i was learning
[76:45] and still am learning obviously
[76:49] and so yeah that's kind of that's kind
[76:50] of my story of my
[76:52] circle of cooking if you would say very
[76:55] long-winded answer
[77:06] also our our output is going through the
[77:08] roof now that we have switched to
[77:11] the other method
[77:17] we are eligible for a pay raise for sure
[77:25] so for these like i'm literally just
[77:27] we're making a taco
[77:29] and then i and then i just pleat off
[77:31] this i'm pleating one
[77:33] two three
[77:37] kind of four pinching pinching pinching
[77:42] pleating
[77:42] one
[77:46] two three
[77:49] [Music]
[77:51] four i'm just sealing everything up
[77:56] and then away we go
[78:01] let me um let me let me throw this
[78:03] second camera on
[78:05] forgot i had this setup
[78:07] [Music]
[78:09] oh it might need might need some
[78:11] adjustment though
[78:18] if i stand here yeah that looks decent
[78:21] cool let me get this second guy up
[78:26] yeah and we're back
[78:51] how much do you bench and how much you
[78:52] squat um
[78:54] i couldn't tell you because gyms have
[78:56] been closed down for a while
[78:58] and i have not uh i've not been able to
[79:00] do like bench or squat
[79:02] let me think though back in
[79:07] i guess around like i mean
[79:10] i don't i don't max out stuff anymore
[79:12] but like i would do
[79:16] i would do probably like i'd do like
[79:20] 315 for normally like six on uh
[79:24] on squats like six to eight
[79:27] um because yeah i just like i'm not
[79:30] about the uh
[79:32] the maxin out life um and then bench
[79:36] i think the most i've ever done on bench
[79:37] is like
[79:39] 250 maybe not much
[79:44] but yeah i really do want to get back
[79:46] into gyms once they're open um
[79:47] i've definitely been uh missing it um i
[79:50] mean i've been doing
[79:51] the best best you can to like work out
[79:53] or whatever at home but yeah
[79:55] not gonna lie with gyms
[79:58] like being close and stuff it's been
[80:01] been not
[80:01] not the best it's been kind of annoying
[80:04] but
[80:05] such is life this year so
[80:09] i'll do a little more
[80:13] that's over stuff for sure
[80:31] you forgot the carrot no we added the
[80:32] carrot to half of these
[80:34] yeah i was only doing half of these
[80:49] yeah i made sure i made sure we didn't
[80:50] uh didn't forget the carrot
[81:09] a little skosh more
[81:15] also i was thinking about should we do
[81:16] like a chopped live stream
[81:19] um at some point where basically
[81:23] maybe i'll pick up like 10 or 15
[81:26] ingredients
[81:28] and then we have you guys pick in the
[81:30] live stream
[81:31] what like my like maybe we have maybe
[81:34] have like
[81:34] four or five categories like a protein
[81:37] like
[81:38] a a grain a cooking fat
[81:42] or something like that and then like i
[81:44] pick up like a decent bit of stuff
[81:47] and then we we pick it live or maybe we
[81:49] just do a pull ahead of time so i don't
[81:50] have to uh
[81:52] well because well it'd be better if i
[81:53] just if you got if we picked it in
[81:55] because then i wouldn't have ideas on
[81:57] what i'd make
[81:58] ahead of time which i feel like is part
[82:00] of the fun but i feel like that could be
[82:02] pretty fun
[82:08] gotta bump those numbers up big boy yeah
[82:10] you're right you're right gabe you are
[82:12] right
[82:14] not as i'm not as strong as you bud
[82:30] perogies or gyoza for the rest of your
[82:32] life which one are you choosing
[82:34] um i mean i i gotta go pierogies it's
[82:39] the uh then as much as i do love gyoza
[82:42] or dumplings
[82:43] um i think the nostalgia factor for me
[82:46] is
[82:46] is probably gonna be the trump card
[82:47] there
[82:50] not being able to have that um it would
[82:52] definitely be a letdown
[82:58] all right
[83:07] that is that's definitely a tough
[83:08] question both very good i've also i mean
[83:11] like i feel like there's dumplings in
[83:13] every like cuisine
[83:15] like everyone's got some kind of you
[83:18] know
[83:18] dumpling i know we've i know we've
[83:20] talked about this with my family like a
[83:21] bunch
[83:22] like i mean uh like obviously in asia
[83:26] cuisine you have like little dumplings
[83:28] um gyoza
[83:30] soup dumplings um a bunch of things like
[83:33] that
[83:35] a bow are kind of like bun like steamed
[83:38] buns also kind of a dumpling
[83:41] then like polish culture you have
[83:42] pierogies um
[83:46] italian i guess you could say like
[83:49] uh like i guess manicotti would probably
[83:53] be
[83:54] would probably be theirs but then um
[83:56] mexican
[83:58] like empanadas things like that but i
[84:01] feel like every culture has
[84:03] when if you're looking at it generally
[84:05] speaking like if a dumpling is something
[84:06] that has
[84:07] something stuffed and enclosed inside of
[84:09] it everyone's got a very unique
[84:12] um dish and approach to it
[84:15] and they're all delicious jamaican meat
[84:18] patties
[84:19] oh man actually meat patties are
[84:22] something i've
[84:23] never tried to make at home but i think
[84:25] we should do that at some point
[84:31] i don't know if anyone else is a big
[84:34] meat patty fan
[84:57] oh tortellini yeah yeah you're right or
[85:00] ravioli
[85:01] ravioli too completely forgot about
[85:05] those
[85:08] um i live in california
[85:14] so it's about it's about 4 26
[85:18] now sun is just going down over here
[85:23] on the west coast
[85:29] actually might need to bust out light
[85:38] soon
[85:42] actually what i think we'll do is i'm
[85:43] just i'm i'm kind of hungry
[85:45] so maybe we'll just cook up some and
[85:48] then uh
[85:50] then maybe i'll just do the uh maybe
[85:51] i'll just do the rest later also i don't
[85:54] know why i did this with this one
[85:57] didn't plead it but i'm i'm kind of
[85:58] getting hungry
[86:06] should we cook some i think i think we
[86:07] should cook some i think we should do it
[86:16] all right
[86:20] yeah i think i think i'm ready to cook
[86:22] some
[86:24] because then i can just finish these
[86:25] later
[86:28] i won't cook all of them but the idea is
[86:31] with these too so if you do want to
[86:33] freeze these
[86:34] just throw them in like this right in
[86:36] the freezer
[86:38] and then let them like let them harden
[86:41] up
[86:41] and then you can throw them into like a
[86:43] container or a bag or something
[86:45] um you know for uh for that easy access
[86:52] that easy easy access i'm just going to
[87:04] wash these real quick
[87:09] that one's got meat on it so i don't
[87:11] really want to use that
[87:25] uh christian what do you do with
[87:28] nashville hot chicken
[87:30] sauce after how do you throw it out or
[87:32] store it
[87:33] um so this
[87:36] so the so you're saying like the oil
[87:39] that you rub on
[87:40] after um generally what i do for
[87:44] like what i like to do is just pour out
[87:46] some of that i fried in then mix it with
[87:47] cayenne
[87:48] and i just try to pour out as much as i
[87:50] need to dip with
[87:53] so so i'll so like say say this was
[87:56] filled with my frying
[87:57] i fried my chicken i'm done it's resting
[88:00] i'm going to pour some of this into a
[88:01] little dish
[88:02] like that add my cayenne or whatever hot
[88:04] sauce or whatever however you're doing
[88:06] it
[88:07] and then basically you only make an as
[88:09] much as you actually need to season the
[88:11] chicken
[88:13] and then with the rest of it then i
[88:15] store it like i do all my other or
[88:17] like all my other oil so i put it i put
[88:20] a paper towel through this
[88:21] fine strainer let it strain out so it
[88:24] blocks everything out
[88:25] just keep it in a container and just use
[88:27] it for next time so that's what i would
[88:28] do
[88:31] okay so let's cook some of these
[88:36] get this heated i'm gonna need some oil
[88:39] for sure
[88:44] [Music]
[88:57] [Music]
[89:08] all right so
[89:11] [Music]
[89:14] and then process for these guys also i
[89:17] think i definitely need
[89:18] lights now i'm gonna swing this
[89:22] this one over
[89:26] hopefully not block it out
[89:44] is this why is that not focusing
[89:50] all right that should be a little bit
[90:04] better
[90:08] so basic process for these is heat oil
[90:13] put them down in the pan
[90:16] let them go for like two or three
[90:19] minutes until they crisp
[90:20] then water in lid on
[90:24] lid on top and then uh let them go for
[90:27] another like three minutes then take lid
[90:29] off
[90:29] let it evaporate and uh yeah that's
[90:31] really that's really all there is
[90:33] it's pretty easy
[90:37] and then obviously if they were frozen
[90:39] you would just have to do
[90:42] you just need more time
[91:38] you just made the mat same thing matt
[91:40] awesome
[91:41] what are your worst injuries in the
[91:42] kitchen uh worst injuries are
[91:44] i like badly cut the tip of my ring
[91:47] finger
[91:48] um if you go to one of my sharpening
[91:50] videos there's a picture of it that one
[91:53] a thousand percent was the worst other
[91:56] than that i've just had like little
[91:58] you know little things here and there
[92:01] nothing major
[92:10] um thumbnail looks like i have an afro
[92:13] yeah i did i
[92:14] i kind of did that on purpose after i
[92:16] realized i was like oh this kind of
[92:16] looks funny so we'll do that
[92:18] um merry christmas to you well
[92:21] luke john i'm not sure how to say that i
[92:24] was not on chef's steps a few years ago
[92:26] though
[92:26] that'd be i'd be pretty sick if i was
[92:42] okay so hopefully you guys can see this
[92:44] but
[92:45] let me let me adjust the view
[92:52] all right
[92:57] so hot oil
[93:01] we're gonna put a bunch of these down
[93:07] uh never mind it's not that hot
[93:09] apparently
[93:17] we'll beef it up a little bit
[93:23] one moment one moment
[93:26] uh let me adjust the focus on this a
[93:34] touch
[93:47] yeah that'll work for now
[93:52] okay oh yeah so
[93:56] we're sizzling on there we're gonna let
[93:58] these go
[93:59] for
[94:02] i don't know let's call it 90 seconds
[94:04] echo
[94:06] set a timer for 90 seconds
[94:09] one minute and 30 seconds starting now
[94:12] by the way you have one new notification
[94:15] when you see the yellow light ring on
[94:17] your device it means you have a
[94:19] notification or message
[94:21] just say read my notifications
[94:24] all right
[94:39] okay so yeah we're gonna let those go
[94:43] then i'm gonna throw a little bit of
[94:44] water down
[94:49] and then you just let them steam up
[94:52] and it's pretty easy pretty simple
[94:54] process
[94:56] switch back to this guy
[95:14] and then i'm going to make a little
[95:16] dipping sauce too
[95:18] so
[95:26] about i like to do about equal parts of
[95:28] soy sauce and
[95:40] vinegar
[95:43] echo stop okay and then at this point
[95:47] they should be
[95:48] a little burnt a little crisp
[95:52] i mean actually not too bad to be honest
[95:54] tiny i'd say a tiny
[95:56] bit too crisp for my liking so we're
[95:58] gonna throw this in
[96:03] and then just let them go for like three
[96:05] minutes
[96:07] and uh that's it you'll have those
[96:11] i mean in and then we're gonna let them
[96:14] off the steam and let it let the water
[96:22] evaporate
[96:24] come on and then just a little bit of
[96:31] the oil and then like i said with this i
[96:35] mean you could throw in some
[96:36] you could throw in some herbs i'm going
[96:39] to throw sriracha in one of these
[96:41] and kind of do a little bit different
[96:42] i'm also going to throw in
[96:48] no i actually don't i'm out of garlic
[96:50] chili sauce some throw a sriracha into
[96:53] one of those
[97:09] yeah pretty simple but good actually i'm
[97:11] gonna throw
[97:13] i'm throwing some scallions too
[97:16] because i got some
[97:24] all righty
[97:38] scally scallis
[97:48] you've always liked my ramekins where
[97:49] are they from these ones
[97:51] are from my mom she got them somewhere
[97:53] for like christmas or something
[97:55] so i actually don't know
[97:59] um but
[98:02] where'd i get these ones so my actual
[98:04] like dishwasher this is from ikea
[98:07] and then those little white bowls that i
[98:09] have these like little ramekin guys
[98:12] these are actually just from uh these
[98:15] are just from target they were just like
[98:16] some
[98:18] little one that i found all right now
[98:20] i'm gonna take this off
[98:22] and these should be fairly cooked
[98:25] through they look they look decent
[98:28] enough
[98:32] and i'm just going to let the excess
[98:34] water kind of evaporate off
[98:37] and then we'll toss on a plate
[98:46] and
[98:49] i don't know if i have my chopsticks
[98:50] dang it
[98:54] eating food is just more fun with
[98:55] chopsticks but i don't have any
[99:03] but yeah it's got a tiny over crisp to
[99:06] my liking but
[99:09] just a tiny bit some of them are good
[99:13] some of them are skosh skosh done more
[99:15] than i would like
[99:21] uh greetings for poland you're really
[99:22] good keep it up um
[99:24] really good authentic yeah i definitely
[99:26] will plan to do some more uh
[99:28] polish food um on augme definitely as i
[99:31] learn
[99:32] more as well grilling chicken with mayo
[99:34] blows my mind
[99:35] yeah that is one of the like that is one
[99:38] of the like
[99:38] the things for me like that i'm also
[99:40] like i'm still like damn like
[99:42] this is literally so easy to do this way
[99:46] so i i completely agree with you
[99:54] so we got the nice crispy on bottom
[99:57] that one's like perfectly crisp for me
[100:04] that one's another good one that one's
[100:07] good
[100:10] tiny bit overdone
[100:13] ouch tiny bit overdone
[100:20] what i need to fill this with water
[100:22] donut
[100:25] hold please
[100:37] yeah if it goes like below the certain
[100:38] water line it it does that
[100:42] all right
[100:46] pretty good eh
[100:53] well pleated give a little uh
[100:58] little dip
[101:07] [Music]
[101:16] let's give you guys a little i'll do a
[101:18] little a little close up
[101:23] no one's going to focus focus
[101:27] the lighting's bad because i had to put
[101:28] the backlight on
[101:30] a little crispy on this side though
[101:35] cook through do a little dip
[102:14] man i could literally
[102:18] oh my gosh i'm going to eat so many of
[102:20] these over the next couple days
[102:26] again like pierogies a very addicting
[102:29] texture
[102:29] like a little bit crispy like a
[102:32] kind of a chewy meaty interior
[102:36] and the like the the actual like um
[102:38] wrapper itself
[102:50] please send some i got you ralphie
[102:55] you can never spend a full hour and a
[102:56] half really i think i think it's so much
[102:59] fun
[103:00] worth it like especially like i mean
[103:04] so i'm gonna do a bunch more too like
[103:05] but then i'll have these in the freezer
[103:07] like bust them out any time
[103:09] like that's just so worth it in my
[103:11] opinion
[103:16] [Music]
[103:22] you would eat all of them yeah i
[103:24] completely agree
[103:29] there will not be many laughs
[103:49] oh my
[103:55] we should change the stream title to
[103:59] man eats dumplings or eats copious
[104:03] amounts of dumplings
[104:11] [Music]
[104:17] the explosion of juice that is a that is
[104:19] a very good way to put that i completely
[104:20] agree
[104:27] oh man
[104:32] we might have to boot up another plate
[104:33] here
[104:45] remember the clean plate club absolutely
[104:48] you'd honor a babish it it absolutely
[104:51] absolutely is
[104:57] i honestly was going to save like half
[104:59] of those and then uh
[105:02] yeah like i like ate the first one and
[105:04] then uh yeah i was realized that was not
[105:06] gonna happen
[105:12] well damn
[105:15] [Music]
[105:22] and obviously like this isn't too um
[105:26] not very messy either like this is like
[105:30] there's not like a ton of flour or
[105:31] anything especially when you do buy them
[105:33] ahead of time
[105:34] it's pretty easy need some pickled
[105:37] onions
[105:38] honestly wouldn't be a bad touch maybe
[105:39] throw some pickled onions in here
[105:42] or a pickled ginger actually be really
[105:44] good with these like just throw a little
[105:45] piece of pickled ginger on there
[105:55] can you eat those with hot sauce oh yeah
[105:56] absolutely
[105:58] can eat them with anything surprise you
[106:00] didn't dip in mayo pickle onions
[106:03] maybe maybe one day i could fry i could
[106:06] have probably fried them in pickled
[106:07] onion or in mayo not pickled onions
[106:10] but fried them in mayo and then added
[106:12] pickled onions over the top or in the
[106:15] or in the liquid the dipping sauce
[106:18] you'd be good to go
[106:27] um you made the christmas crinkle sent
[106:30] you a
[106:30] few pics for your ig day hey awesome i'm
[106:33] glad to hear that
[106:34] yeah i'll try to see those i don't i
[106:35] don't get to see a lot of dms um
[106:38] usually the ones i see are like the ones
[106:39] mentioned in story but i try
[106:41] i'll try to go through them every once
[106:42] in a while so i'll see if i can see
[106:43] those for you
[106:48] what are your thoughts on uh sichuan
[106:50] peppercorns they're great
[106:52] love them like i said i wanted to put
[106:54] some in the in the filling for this but
[106:56] i couldn't find them i had no idea where
[106:57] those are
[106:58] it's actually going to really bug me
[106:59] that i don't know where they are but i
[107:01] will find them
[107:04] um but yeah i think that's going to wrap
[107:06] it up for the stream everybody
[107:08] hopefully uh hopefully you guys enjoyed
[107:11] you know a little uh
[107:13] little christmas eve hang out for a
[107:15] couple hours i don't even know how long
[107:18] went a little almost two hours just
[107:21] hanging out making
[107:22] some gyoza so video wise
[107:26] um i don't think i'm gonna have a video
[107:28] up for
[107:31] well i mean it's gonna there might be
[107:34] one sunday
[107:36] but i might also just be lazy over the
[107:38] next couple days and not make one
[107:40] i haven't decided yet more often than
[107:43] not i will
[107:44] make one because i'll probably be lazy
[107:47] for like a couple hours then i'll be
[107:48] like uh kind of want to make a video
[107:51] but so we'll see i have no idea what
[107:52] it's going to be yet but we'll get there
[107:54] we'll get there
[107:58] um but yeah merry christmas everybody if
[108:00] you are celebrating
[108:01] or happy holidays in general to whatever
[108:03] you're celebrating
[108:04] or hopefully you're just having some
[108:05] time off and and you know being able to
[108:07] hang out which is cool
[108:09] um but yeah everybody that's gonna wrap
[108:11] it up for the stream
[108:12] i will uh i'll catch you catch you
[108:14] sometime soon in the next couple days
[108:16] um but hopefully he's make some good
[108:19] food this holiday
[108:21] you know i've got pierogies video you
[108:23] can go check it out the cookie video you
[108:24] can go check it out i've had it
[108:26] already a good number of people um
[108:30] uh have made a lot of that stuff which
[108:32] is really cool so
[108:34] that's gonna wrap it up for me everybody
[108:35] i'll catch y'all in the next one
[108:44] peace
[108:49] you