[0:00] everybody to be happy,
[0:03] >> right?
[0:05] >> So, just to let you know, we're starting
[0:06] soon. So, um if you want to be a part of
[0:10] that, that's cool. If not, don't um just
[0:13] like don't get boisterous.
[0:16] >> It's not going to it's not going to hear
[0:18] them.
[0:18] >> Oh, yeah. It is true.
[0:20] >> You're miked up and then whoever else
[0:21] wants to talk grabs this one right here,
[0:25] which uh is this one. and phrase is not
[0:30] hooked up is not on yet.
[0:34] >> I'm going to go and see if I can find
[0:35] where I put my glasses and then we will
[0:40] >> in word. Yes, we remember that from last
[0:42] time.
[0:43] >> Okay, we got both of those going.
[0:45] >> Awesome.
[0:46] >> Yep.
[0:48] On me. On me. Should be good.
[0:51] >> All right, that's preheated and good to
[0:53] go. We have our actual prep out at this
[0:56] point. Um,
[0:59] >> what's our uh view look like?
[1:02] >> We're still testing whether we're online
[1:03] or not.
[1:05] >> Whether we're streaming.
[1:06] >> Oh, sick. That is actually a great view.
[1:11] >> Oh, we are here. Uh, welcome Guy Yoshi.
[1:14] Hello. Hello, Mr. Regular. You are CUVs
[1:18] more com are compact UVs more
[1:21] comfortable than the sedans? Hell no.
[1:22] Sedans always are more unless we're
[1:24] talking about the Mitsubishi Mirage.
[1:28] Uh
[1:30] >> so uh howdy Saturday evening to you.
[1:33] Yep. Hello.
[1:35] >> Uh thank you to everybody who's just
[1:36] coming in joining us for regular uh
[1:40] regular dinner uh with our cooking
[1:43] friend Frey. Uh we're going to get to uh
[1:45] libations in a moment. I'm going to be
[1:48] going uh on to Instagram to tell
[1:51] everybody that we're live on uh YouTube.
[1:54] Of course, we'll be answering super
[1:55] chats. if you have any. They're most
[1:59] uh appreciated. And now since uh like
[2:02] that famous song uh two phones, I have
[2:05] two phones now. So I'm going to have one
[2:08] phone permanently plugged in and on
[2:10] Instagram or Tik Tok varying between the
[2:14] two. Uh so people can uh see that as it
[2:17] goes by. And I'm going to load up that
[2:20] now on Instagram to tell people that uh
[2:24] we're here on YouTube.
[2:28] Normally we have it on uh normally we
[2:32] have IG on immediately as we get the the
[2:36] channel going, but uh for now now that I
[2:38] have two phones,
[2:40] sort of weird that I'm excited to have
[2:43] two phones that I can have one and then
[2:46] the other one just on me. Also, for
[2:49] those of you who were on uh the chat
[2:52] before for our last cooking stream, we
[2:55] got into a long discussion about Silly
[2:57] Straws. So, now I'm going to be drinking
[3:00] everything through Silly Straws. And
[3:02] hello everybody on Instagram. We're
[3:04] simultaneously on Instagram and YouTube
[3:07] as well. You just got you just have like
[3:09] different angles of what's going on.
[3:13] Uh the Instagram just looks at the prep
[3:15] table while the wide angle on YouTube uh
[3:18] looks at everything. You know, if I
[3:19] stand here
[3:20] >> like right on this mark by the end, I
[3:23] I'm in both cameras. So that works. Uh
[3:26] hello uh guitar phase 770. That is our
[3:30] Australian fixer. Uh Maddo, miss you
[3:34] deeply. Miss your country deeply. And uh
[3:37] once his oreness is all gone by natural
[3:41] means or by legislation, then I'm going
[3:44] to start thinking about uh going
[3:46] overseas.
[3:48] >> Wash it off in the sink for you.
[3:49] >> Um love you, Brian. Been watching since
[3:52] the OG reviews. Well, thank you so much.
[3:54] Thank you for sticking with us. Going
[3:56] back over here to YouTube.
[3:59] Uh what do you think about the 2016
[4:01] aluminum 5 L F-150 four-door? I'm happy
[4:04] that there's a V8 option at least. And
[4:08] um thank you, Mr. Regular. I love you,
[4:09] says HJR731.
[4:11] I apologize that when I have to go over
[4:14] and look at my laptop, I'm not, you
[4:16] know, in front of the camera.
[4:20] Uh chat, I'm drunk and playing MTG on
[4:22] the other room. How do I win? I don't
[4:24] know what MTG is.
[4:26] >> Magic the Gathering.
[4:27] >> Oh well. Well, speaking of Magic the
[4:30] Gathering, uh people who are on YouTube
[4:32] are not going to see this. Uh but people
[4:37] who are on Instagram right now and get
[4:38] the tour cuz you're mobile. Uh on the
[4:41] other side down below on my sunken
[4:45] dining room is uh a Magic the Gathering
[4:48] game going on while we are cooking here
[4:50] in the other
[4:50] >> I'm the only sober one.
[4:52] >> I
[4:52] >> Damen's going to win because you're the
[4:54] only sober one.
[4:55] >> Yes, I am the only sober one. So, I have
[4:56] quite the advantage.
[4:58] I mean, I'm running on the power of
[4:59] stupid right now. So, you know, best of
[5:01] luck on me.
[5:02] >> Also, y'all are not using crazy straws.
[5:05] >> Give me I need a crazy
[5:06] >> I ain't taking no goddamn crazy straw.
[5:08] >> All right. Jesus. [laughter]
[5:10] >> The man crazy straws.
[5:13] >> So, okay. people on YouTube, uh, you
[5:17] just hear my voice, but people on
[5:18] Instagram are coming on with with me on
[5:21] a journey down here to go grab crazy
[5:24] straws
[5:27] from the bar.
[5:29] And now we have Crazy Straws. And now we
[5:32] are coming back upstairs.
[5:46] Roger that. We have crazy straws.
[5:50] >> Crazy straw.
[5:52] >> Yes.
[5:53] >> Oh, hell to the Yep.
[5:56] >> A crazy straw. He's going to win it
[5:58] [laughter] by the power of
[6:01] >> I'm making a point that everything I
[6:03] have to drink tonight will come out of a
[6:05] crazy straw.
[6:07] >> That was a mistake.
[6:09] throughout the night. Uh for people on
[6:11] YouTube, uh you will see the microphone
[6:14] being passed around. Frey is the one
[6:16] who's constantly miked up since he's the
[6:18] cook and the star of the show.
[6:21] >> Um
[6:23] uh Rick says Instagram gets more love
[6:25] than YouTube. There is a way to wire
[6:30] wireless
[6:32] wirus
[6:34] wirelessly stream
[6:36] from. So for these guys, they just need
[6:39] a nice
[6:39] >> the action five and action six
[6:42] >> turkey pan,
[6:42] >> but it only goes to a mobile device.
[6:47] >> Yep.
[6:48] >> The the video quality
[6:50] >> isn't any better.
[6:52] >> Honestly, it's a little bit worse than
[6:54] just using the camera and whatever
[6:55] mobile device you have like a phone,
[6:57] phone etc.
[6:58] >> And our oil is what? Just
[7:01] >> so I need water,
[7:02] >> low heat. And uh the rules with this uh
[7:06] is if anybody if if anybody wants to use
[7:08] the mic, you can just make a grabby hand
[7:10] toward the mic to talk on mic. I have to
[7:12] put the mic down for a second.
[7:14] >> And if and if the mic is down, that
[7:16] means it's an open mic. Someone can just
[7:18] go grab it.
[7:19] >> I'm on two of them now.
[7:23] >> I have one and that's enough for me.
[7:26] >> The white zone is for loading and
[7:28] unloading only.
[7:34] All right. Uh, hello chat. Welcome back
[7:36] again. I know it's not grandma pie. If
[7:39] any of you remember that will be
[7:41] occurring during a special. We're going
[7:43] to make a whole production out of it.
[7:45] Um, so for tonight we are going to do
[7:48] roa vieja which is a Cuban dish
[7:51] consisting of flank steak and some
[7:53] peppers and some onions and a whole
[7:55] bunch of fun spices and things like
[7:57] that. Um, the reason why we're doing
[7:59] this is is myself and a bunch of other
[8:01] folks went to Phoenixville Pride this uh
[8:05] earlier today and uh kind of got
[8:07] kidnapped by a bunch of Tia in uh El
[8:10] Burrito in Phoenixville. If you're a
[8:12] Pennsylvania local, go check them out.
[8:14] Um, they kind of chucked us into the
[8:17] back of their booth and started feeding
[8:19] us the uh the entirety of the rest of
[8:22] the time we were at Pride. So, uh, I
[8:25] kind of was like, "All right, well, I
[8:26] guess it's going to be, uh, Latin food
[8:28] night." So, uh, we reached out to Mr.
[8:32] Regular here, and we decided, all right,
[8:33] let's do another, uh, regular dinner.
[8:36] So, as we have here, our flank steaks
[8:39] are dry brining right now. Uh, and then
[8:42] we have our peppers and all of our
[8:43] spices and everything else prepped out.
[8:46] Uh, the white liquid in the jar is not
[8:49] containing a Fluttershy. It is macioli.
[8:52] Yes, it is not the correct thing for the
[8:54] type of food. However, uh Wegman's has
[8:57] canned macioli, which is the precursor
[9:00] to soju. Absolutely wonderful. $12 for a
[9:04] fourack.
[9:05] >> There it is. That's the mango version.
[9:07] Delicious.
[9:08] >> What's the HPV on this?
[9:10] >> 6%.
[9:11] >> All right.
[9:11] >> So, not the worst, not the best.
[9:13] >> Sample many things through throughout
[9:15] the night, so I'm not going to drink the
[9:17] entire thing.
[9:17] >> Well, drink half of it. He'll drink the
[9:19] other half.
[9:20] >> I will. Also, hello Chad. My name is
[9:22] Jack of All Corgs. I am the punk rock
[9:25] Oh, there we go. Now you can hear me. My
[9:28] name is Jack of All Corgs. I am the punk
[9:30] rock corgi here in Philadelphia. I run
[9:33] the uh Philly Furry Barcrawl as well as
[9:37] Uproar. Hello everybody. I'm going to be
[9:40] Freys sue chef tonight. He's basically
[9:43] going to be directing me around and
[9:45] teaching me how to cook this. I'm an
[9:47] experienced chef. I've spent a few years
[9:49] in the kitchen, but I've never cooked
[9:51] this exactly. So, this is going to be a
[9:54] learning experience for you and me, and
[9:57] I look forward to seeing what the hell
[10:00] we're doing tonight.
[10:01] >> That'll be fun. Um, so I know that a
[10:03] couple folks last time within the chat
[10:05] stated they'd love to see uh the recipe
[10:08] posted previous, like prior to us
[10:11] starting this, and I apologize for that.
[10:14] Um, if you want to replicate what we're
[10:16] making tonight, uh, another YouTuber,
[10:19] big shout out to Not Another Cooking
[10:21] Show. Um, New York City ccentric local
[10:26] who makes really, really good recipes.
[10:29] Uh, we're using his for this evening.
[10:31] So, if you go if you look up Roba, not
[10:34] another cooking show, on Google, you can
[10:37] quickly pull up this recipe. And if
[10:39] you're
[10:42] spirited enough to run to the store very
[10:44] quickly and grab the ingredients, you
[10:46] can cook along with us. If not, that's
[10:48] that's fine. Uh, grandma pie ingredients
[10:51] and cookalong stuff will be given to you
[10:54] guys well in advance to our actual
[10:57] thing. Um, so roa translating into uh
[11:03] old clothes or old rags or ripped rags
[11:07] originally comes from Cuba.
[11:11] So, we're going to be doing that this
[11:13] evening. Uh, and you'll see with all of
[11:16] our prep here that we've done a couple
[11:18] hours prior, all of our spices and
[11:20] everything in our little cups here. Our
[11:23] meat is here, veggies and all that. Yes.
[11:26] Very professional. as according as well
[11:28] as last time where we you know smoked
[11:30] out the entire
[11:31] >> misl
[11:33] is correct. Um so the first thing we're
[11:37] going to be doing this evening outside
[11:40] of talking smack is we're going to be
[11:42] browning all of our lovely flank steak
[11:46] which I'm going to have my buddy Jack
[11:47] here do. Uh so if you can preheat that
[11:49] pan, throw the avocado oil in. He's
[11:51] going to be browning these. I'm going to
[11:53] drink my macioli and start talking
[11:55] smack. So, I'd love to see what chat
[11:57] says about certain foods and everything
[11:58] else as long as car stuff with Brian,
[12:01] Mr. Regular, obviously,
[12:03] >> and we'll go from there.
[12:05] >> Cool.
[12:06] >> Yes.
[12:07] >> Oh,
[12:07] >> yes. And don't worry that uh
[12:11] don't worry, it's not like I'm absent
[12:13] from this. I'm going to be holding the
[12:15] phone. And for everybody watching on
[12:17] Instagram right now, uh please go over
[12:20] to YouTube. The the 15 people that are
[12:22] on Instagram, please go over to our
[12:24] YouTube channel. uh regular cars on
[12:26] YouTube, you get a much better shot than
[12:28] my phone. Uh you get the entire kitchen
[12:31] and everybody moving around. So uh and
[12:33] also we'll be paying
[12:34] >> recommend YouTube is you get the entire
[12:37] wide angle.
[12:38] >> It's far superior
[12:40] >> and also it handles uh we're using a DJI
[12:43] Action 5 as our webcam. They work very
[12:46] well as this and they have a very good
[12:49] dynamic range. So even though we are lit
[12:51] from the top, you can still see
[12:53] everybody. Uh hello. Oh, hey Tony.
[12:55] Tony's in the chat. Tony Airlines is in
[12:57] the chat.
[12:58] >> Hey, Tony.
[12:58] >> He's having uh it's it's Father's Day
[13:00] weekend for him.
[13:01] >> Hello, Mr. Readington.
[13:02] >> Hey.
[13:03] >> Yes, he's in the chat. Hello, Tony. Wish
[13:06] you were here. And uh Okay, so the
[13:10] people are joining and leaving on
[13:12] Instagram for a little bit. My phone is
[13:14] going to continue working simultaneously
[13:16] casting Instagram or Tik Tok. Um so
[13:19] eventually we have to get like the Tik
[13:21] Tok people in here. Uh, but for
[13:23] everybody on Instagram, please go over
[13:24] to uh YouTube, uh, Regular Car Reviews
[13:28] on YouTube. We're live streaming there
[13:29] right now. Uh, and you can join in the
[13:31] fun and see all the other stuff that
[13:32] isn't happening. Anyway, you were
[13:35] saying?
[13:36] >> Yes. So, where we're at right now, um,
[13:38] cookingwise, I am the cooking corgi as
[13:40] well. One thing you need to do is
[13:42] preheat your pan because if you heat it
[13:44] up really fast and then put a bunch of
[13:46] oil in, you're going to get hot spots
[13:47] and your meat is not going to brown
[13:50] evenly.
[13:52] Set it low and slow. And by the way, if
[13:54] anybody takes anything from this
[13:56] tonight, my advice is simply low and
[14:00] slow. It is the best way to do anything.
[14:02] It is even cooking it. You also get the
[14:06] advantage of being able to take
[14:07] advantage of flipping your meats,
[14:09] whether it be shrimp, salmon, steak,
[14:11] pork, chicken. And you can see if it's
[14:14] browning evenly or if you end up getting
[14:18] spots where it's really burning on one
[14:21] side and really uncooked on the other.
[14:25] >> And as folks recall from the last time,
[14:28] uh, we now I have mine.
[14:29] >> Oh, that's right. You do have your own.
[14:31] Oh. Oh, Mr. Regular, back to you.
[14:33] >> Oh, yeah. Okay. So, my first my first
[14:35] impression of what is this called again?
[14:37] >> Macioli.
[14:38] >> Macioli. It is very very sweet. Uh, it
[14:41] is tangy and uh dangerously I cannot
[14:45] taste the alcohol at all.
[14:46] >> Yep. It's only 6% and it's the precursor
[14:49] to soju.
[14:51] >> So, when we have Oh, and Mr. Philly is
[14:54] back.
[14:54] >> We're going to eat a little bit more.
[14:56] [laughter]
[14:59] >> Uh, so Mr. Philly is back uh from
[15:03] sleeping on the floor as as we do with
[15:05] uh Philadelphia residents. Um so macioli
[15:10] is the precursor to soju. So they take
[15:12] that, filter it, and then distill it
[15:15] into soju.
[15:17] >> Um macioli in most of the places in
[15:20] Monco, if we ever like kind of explore a
[15:24] bit more, um they serve it to you kind
[15:27] of in a brass colored bowl. Oh, and the
[15:31] original like like a punch bowl.
[15:33] >> Yeah. No, like a tiny little brass brass
[15:36] color bowl that you kind of and the the
[15:38] whole thing with it is you have to get
[15:39] it down in one chug.
[15:41] >> Um, so the original flavor
[15:44] >> this is like candy. What's What's fun
[15:45] about chugging candy.
[15:47] >> So with that, that's a flavored one. I
[15:50] have the original here. The original due
[15:52] to the yeast has an almost bananaike
[15:56] flavor to it. almost like a uh German uh
[16:00] wheat beer.
[16:01] >> Okay.
[16:01] >> So, it has that kind of banana content
[16:03] to it.
[16:04] >> Yeah. It's unfiltered and thick.
[16:06] >> So, you're going to get that with it.
[16:08] >> It is wavy. I think we're ready.
[16:12] >> You want to take a look? Shake it
[16:13] around.
[16:14] >> You should be good. So,
[16:15] >> Oh, I taste the alcohol with that. I
[16:18] don't really think it's all that thick.
[16:19] >> Easy ass.
[16:21] Yum, yum, yum. I It honestly just tastes
[16:24] like water with a with a general purpose
[16:27] alcohol. Not like a vodka. Just like a
[16:29] general like Oh, you are drinking
[16:30] alcohol. Oh, okay.
[16:32] >> And also, real quick, um, can you hold
[16:35] it?
[16:35] >> Oh, yeah.
[16:36] >> One real quick. Whenever you are
[16:37] cooking, we're about to put the meat in
[16:39] the pan. Put it down and away from you.
[16:41] It is the easiest way to stop you from
[16:43] getting a ton of burns on your hand.
[16:45] Please put it down and away from you.
[16:48] That is a hot pan with a lot of oil.
[16:50] It's going to hurt.
[16:52] >> Yeah. Hello on everybody on in Well, the
[16:54] eight people are on Instagram. I'm going
[16:56] to switch over to Tik Tok in a minute,
[16:59] but Instagram, you guys get the up close
[17:01] shot.
[17:02] >> Yep. Down and away.
[17:05] >> Yeah.
[17:05] >> And it's okay to move the pan around
[17:10] just to make sure that the underside of
[17:12] the meat has enough oil underneath of
[17:15] it.
[17:15] >> Yeah.
[17:17] Now, I'm very aware that a lot of people
[17:18] are very scared to get close to a pan
[17:21] whenever there is a lot of hot oil and
[17:23] stuff bubbling around. You can't be
[17:25] scared to do that. You can't be scared
[17:27] to put your hand in and move it around
[17:30] like that.
[17:34] It's fine. It's a little bit of oil.
[17:36] It's going to be a little spicy, but at
[17:38] the same time, you're going to be
[17:40] >> We also have the uh we also have the
[17:42] asbestous hands.
[17:44] >> True. We do have the asbesus hands. I am
[17:46] talking from experience. So, but it will
[17:48] absolutely make sure that there is
[17:50] enough oil underneath of the meat to uh
[17:53] have even cooking on each side.
[17:57] Question from Instagram. Sorry, it's
[17:59] Cars. Interested in reviewing an MR2 or
[18:02] a Starion? Obviously, I own an MR2. Um,
[18:06] and I have reviewed a Starion
[18:09] Star. Um, it's been a while since I've
[18:12] been in one. It'd be fun to do a uh a
[18:15] retake on it, but typically I don't say
[18:18] yes to reviews on live stream because I
[18:21] forget it and then people say, "You said
[18:23] you were going to" and I'm like,
[18:26] >> and I'm like, "You got to send me an
[18:27] email or get into my DMs on Instagram."
[18:30] That's how we're doing it now.
[18:31] Hopefully, we'll get another website
[18:33] soon. I was talking to some people and
[18:35] who may be running a website and helping
[18:37] me out with a search engine
[18:39] optimization,
[18:42] but that's going to be a question for
[18:45] another time. All right. Uh uh people on
[18:48] Instagram, head on over to YouTube. We
[18:51] are live streaming on YouTube. Everybody
[18:53] on Instagram, go over to YouTube. Uh you
[18:55] get much more action and honestly better
[18:58] audio uh because we're using microphones
[19:00] and uh people can hear us better. So,
[19:02] everybody on Instagram, uh, head over to
[19:06] YouTube. Uh, we're going to switch from
[19:08] Instagram to, uh, Tik Tok and let people
[19:11] know there.
[19:15] >> Who's that? Thomas.
[19:17] >> Uh, right in front of drawer. Right in
[19:19] front of uh, uh, Jack. Down by your
[19:22] dick. Jack.
[19:23] >> Down by my dick.
[19:25] >> Aha.
[19:26] >> The man's instruments. The tongues.
[19:29] >> Mhm.
[19:31] There.
[19:32] >> There we go. All right. Lift up a bit.
[19:35] Let's see if we got some good.
[19:36] >> Actually, bring it over here.
[19:38] >> Yeah.
[19:39] >> Something people don't tell you is that
[19:42] Oh, you got to let it set or you're not
[19:45] going to get a crust wrong. You
[19:47] absolutely
[19:49] can lift the meat up and check it just
[19:53] like that or put it back down or just
[19:55] keep flipping it. You're not going to
[19:56] hurt it.
[19:57] >> I give it another like minute.
[19:59] >> Exactly. But you can genuinely check the
[20:03] meat, lift it up and see if it's cooking
[20:07] well and flip it and then flip it back
[20:09] and then flip it back and then flip it
[20:11] back. This idea that you must let it
[20:13] rest or else you will ruin the steak and
[20:15] everything's terrible. No, it's okay.
[20:17] You can keep flipping the steak. So,
[20:20] >> our chefs have genuinely advocated for
[20:23] flipping the steak time and time again
[20:26] over and over to make sure even cooking
[20:28] and that the crust is correct.
[20:31] >> So,
[20:31] >> because if you don't look at it, how are
[20:33] you supposed to know? So chat, just so
[20:35] that we're aware, um because we have a
[20:38] little bit more people this time than
[20:40] the last uh cooking stream, uh we are
[20:44] doing this outside of protocol where we
[20:47] would use a you know steel pan where we
[20:51] get a fond and we get you know we can
[20:54] delaze it and get that flavor in a
[20:58] sauce.
[20:58] >> Yeah. We're we're going more for a
[21:02] overall flavor profile versus the actual
[21:06] like tried andrue. We have a big cast
[21:08] iron Dutch oven. We're going to do
[21:10] everything at once and then at the end
[21:12] of it, we're going to actually, you
[21:14] know, wing it in the oven, give it 2
[21:17] hours while we drink and talk at you.
[21:19] We're still going to do the two hours
[21:21] drink and talk at you.
[21:22] >> Oh, absolutely.
[21:23] But for this, for sake of getting it
[21:27] done in a timely manner, we're not going
[21:29] to do, you know, a lot of the steps that
[21:32] you would see within the recipe that I'm
[21:35] telling you to go for.
[21:36] >> Yeah.
[21:37] >> So, and something else I want to make
[21:39] really clear is that if you can see
[21:41] because the way that it's almost
[21:43] cringled.
[21:44] >> Yeah. There's not a crust in the center.
[21:47] That's okay. That's all right. Because
[21:50] the idea is that you want the steak to
[21:52] be cooked correctly in the center. Now
[21:55] the outside, who doesn't love a good
[21:57] crust? Steak Diane, you know, things
[22:00] like that. But it's not going to hurt it
[22:02] at the end of this
[22:05] to not have an absolutely perfect full
[22:10] surface crust. That's going to be okay
[22:13] because that will be resolved further
[22:16] down the line in the cooking process.
[22:18] For now,
[22:18] >> yeah. So, one of the biggest things we
[22:20] have to keep in mind is this is about to
[22:23] go into an oven partially covered for 2
[22:27] hours. And while it's only 300°, it's
[22:31] still going to give it an additional
[22:34] crust. That mayard reaction that we're
[22:36] getting on the crust with it, while
[22:40] important,
[22:41] isn't going to affect the overall
[22:44] melding of flavors during this, you
[22:47] know, low and slow cooking process that
[22:50] we're going for with this. Again,
[22:53] >> it will basically be all evened out
[22:55] throughout the rest of the entirety of
[22:57] the process. This is just building the
[22:59] flavors from the start,
[23:01] >> correct? So, we're we're trying to get
[23:04] enough crust that it that can meld into
[23:07] the sauce that we're making in the first
[23:09] place. We got to say hello in the chat
[23:13] uh to uh Fred uh the animator who uh is
[23:18] animating the fox in space. Uh
[23:21] >> no way.
[23:22] >> Yeah, he's in the chat.
[23:23] >> Hello.
[23:24] >> Uh
[23:25] >> huge fan of your uh work by the way.
[23:27] Huge huge fan as well.
[23:29] >> Yeah, got my own. I'm just one of your
[23:31] biggest fans and
[23:34] >> yeah, Jack can do you. Jack can do you.
[23:37] >> I cannot do it perfectly, but yeah,
[23:39] please give up the good work. Everyone
[23:40] is looking forward to episode 3. Thank
[23:42] you for your dedication to putting all
[23:45] the effort into the animation and
[23:46] everything.
[23:47] >> Looking forward to it.
[23:48] >> Yeah, you uh you hit those Adult Swim
[23:51] vibes from like back during childhood
[23:54] that just a lot of people can't [ __ ]
[23:56] hit.
[23:56] >> No. God damn. Please come to Furry
[24:00] Delia. Who knows? Maybe we'll make a
[24:01] guest of honor. I don't know. Yeah,
[24:03] >> actually. Uh, so fun fact, I actually uh
[24:05] had a conversation with you years and
[24:08] years ago in Anthrocon
[24:10] um while you were in the lobby of the
[24:12] Weston. I was like, man, I love the work
[24:15] you do. You were like sitting on your
[24:17] laptop like drawing out more stuff. I
[24:20] look much fatter and older now, so cool
[24:23] if you don't recognize me. Yeah, but uh
[24:26] it was that actual like one of those
[24:28] meet the stars moments for me and the
[24:31] fandom. So, good on you. Keep on going.
[24:36] >> Yeah, I know. I know you're way up in
[24:38] the magic lands of Canada, but obviously
[24:41] open invite here to the house. Hang out
[24:43] with the gang. Philly's great. It rules.
[24:46] Um let me just see what Fred says. Uh
[24:49] Fred says, uh
[24:52] uh right on. Next time I drive down to
[24:54] see my mom in Tennessee, I'll come by
[24:56] and hang out. So, yeah. Um, right on,
[25:00] dude. I appreciate it. Uh, Fred says,
[25:02] "For sure. I'll pass by you when I come
[25:04] down." Yeah,
[25:07] >> we'll do another one of these. You can
[25:08] come cook whatever the hell they make in
[25:10] Canada. I assume goose or something. I
[25:13] don't know.
[25:14] >> We can always use more people in the
[25:16] kitchen. You look like you would be good
[25:17] at the kitchen.
[25:18] >> You look skinny. YOU LOOK SKINNY.
[25:21] >> YOU LOOK SKINNY. YOUR MOM'S WORRIED
[25:23] ABOUT YOU. COME ON. BY THE TIME YOUR
[25:26] MOTHER, if she saw you when you walked
[25:28] there, she would have smacked you in the
[25:29] back hand and said, "Oh, you get in the
[25:32] kitchen and you eat while you're
[25:33] cooking. You're eating and you're
[25:34] cooking. You got to do it."
[25:36] >> Hey, what's the matter? There's my
[25:38] boyfriend.
[25:38] >> So, so this whole thing, we had this
[25:42] moment
[25:43] when we were all at a quadifer out in um
[25:47] uh Wisconsin. And one of the defining
[25:50] moments of that convention is that all
[25:53] of us like most of like like half the
[25:57] senior staff for Philadelphia goes to
[25:59] Wisconsin but doesn't turn off the East
[26:03] Coast while we're out there.
[26:04] >> Oh no, I purposely did that party.
[26:07] >> So I did so that the actual name of that
[26:10] party internally was the East Coast New
[26:14] Jersey Boardwalk Italian American
[26:17] Restaurant Party. Was this a quadrer?
[26:20] >> Yes.
[26:20] >> Oh, yes. I was his shoe. Uh shoe sue
[26:23] chef.
[26:24] >> Uh which one are we talking about? Are
[26:26] we talking about the cheese party?
[26:28] >> The cheesecake party we helped with. But
[26:29] the Italian
[26:31] >> So here's Yeah. So here's what we did.
[26:33] We turned the entire suite. They went
[26:36] out to like Menards or whatever and got
[26:38] the red and white checkered placemats.
[26:41] >> Menards
[26:42] >> set. Where did you go? Was it Menard?
[26:44] >> No. No. We imported those.
[26:47] >> Yes. We put them in the van and imported
[26:50] them. This like the 12 hour.
[26:52] >> So,
[26:54] about 30 seconds.
[26:56] >> I love everybody from the Midwest. I
[26:58] love how polite they are, but it gets on
[27:00] my nerves a little bit because people
[27:03] from the Midwest never really say what
[27:05] they mean. You have to put everything
[27:08] through the Fargo uh niceness
[27:13] translator.
[27:16] >> I get it. people are well behaved, your
[27:19] cities are safe, and
[27:23] but
[27:26] >> having this moment of everybody doing
[27:28] the general like
[27:30] >> perfect
[27:30] >> like Philly, Jersey, New York City
[27:34] general vibe just cranked up the accent
[27:37] on me more knowing that we were there.
[27:39] So, we're having this huge All we did
[27:41] was cook spaghetti or all you guys did
[27:43] was cook spaghetti. Yep.
[27:44] >> We're playing nothing but Billy Joel,
[27:46] Bruce Springsteen, what else?
[27:50] >> Uh, so I I did an entire playlist where
[27:53] it was uh Billy Joel songs, Bruce
[27:56] Springsteen, and then just
[27:58] stereotypical. You hear this on the
[28:00] boardwalk in New Jersey.
[28:02] >> Yeah.
[28:03] >> At the Red Sauce joint.
[28:05] >> Yeah.
[28:06] >> It's And then we had the open door. It
[28:09] was a party that was so successful,
[28:11] people the whole con knew about it. And
[28:13] we're like, "Is this like the spaghetti
[28:15] party?" And when people would come up,
[28:17] we would be yelling at them.
[28:19] >> Oh, yeah. I was yelling. I was yelling.
[28:22] Every single person who came into that
[28:24] room, uh, my hands are dirty.
[28:25] >> My hands are dirty.
[28:26] >> Would you mind holding it for me? Thank
[28:27] you. Every single person who came into
[28:28] that room, it was, "HEY,
[28:33] >> what are you doing? YOU LOOK SO SKINNY.
[28:35] YOUR MOM'S WORRIED ABOUT YOU. COME ON.
[28:36] YOU WE GOT TO PUT SOME MEAT on those
[28:38] bones. YOU GOT TO COME IN HERE. COME IN
[28:39] HERE. COME IN HERE.
[28:42] GIVING ME A LITTLE BIT OF MEATBALL.
[28:44] >> THE ONLY THING we got from local was the
[28:47] box wine
[28:48] >> because the thing that I said was if
[28:50] we're going to play bottle or red,
[28:52] bottle of wine, we got to have the
[28:55] goddamn [ __ ] wines to back it up.
[28:57] >> Oh, it was glorious.
[28:58] >> AND YOU CAN TELL now
[29:00] >> cuz you're getting me in my zone now.
[29:02] >> Yeah. Yeah. Yeah.
[29:03] >> Because I So like a background on me is
[29:05] I grew up outside of Staten Island.
[29:08] >> Sweet. So, like when 911 happened, I
[29:10] could see the plumes come up, which mean
[29:12] I get rights to that.
[29:14] >> Mhm.
[29:15] >> For having this accent that I do,
[29:17] >> all my friends came from Brooklyn and
[29:19] the Bronx and everything else. I used to
[29:22] sneak off as a child into New York City.
[29:25] >> Oh, that is awesome. You take the ferry?
[29:26] >> No, I take the train. It was a 30-minute
[29:28] train ride.
[29:29] >> Oh, hell yeah.
[29:29] >> It was a $12. If I could get $12 from
[29:32] cutting people's lawns.
[29:34] >> I got Okay. if it I I $12 for cutting
[29:38] people's lawns. I could get on NJ
[29:39] Transit and go 30 minutes into the
[29:42] middle of New York City.
[29:43] >> That's awesome.
[29:44] >> And so I go in there with my friends and
[29:47] we just explore everything that the city
[29:49] had to offer.
[29:50] >> That is so cool.
[29:51] >> At at the age of like 14 and 15, not
[29:54] knowing what the hell like my like own
[29:57] ability to die is.
[29:59] >> Yeah. Yeah.
[30:00] >> Going into the city and being like, "All
[30:01] right, yeah, let's have a good [ __ ]
[30:03] time."
[30:03] >> Yeah. So
[30:06] when we went and did that party, I
[30:08] poured my heart, soul, [ __ ] [ __ ]
[30:11] whatever you want to say into it because
[30:14] that is the feeling that I have missed
[30:18] so much.
[30:19] >> Mhm.
[30:19] >> With coming out and everything else and
[30:21] and we kind of had that, right? Right.
[30:23] So, I had a lot of people come up to me
[30:26] from not just Jersey and not just New
[30:30] York and not just Pensy and and and and
[30:33] like the tri-state area and they said,
[30:35] you know, I have not been able to
[30:37] experience the feeling that I'm
[30:39] experiencing.
[30:40] >> Yeah.
[30:41] >> With this, you know, the checkered
[30:43] tablecloth and the, you know, the
[30:47] on the TV.
[30:48] >> Yeah. It's just everything. the shakers
[30:49] with the parmesan cheese and the hot the
[30:53] hot peppers.
[30:55] >> Oh, I purposely got them because I knew
[30:57] that that was a [ __ ]
[30:59] >> It's authentic. It's authentic. It was a
[31:02] thing that it was like I have not been
[31:04] able to experience this because I came
[31:08] out as something
[31:09] >> and everyone around me told me to [ __ ]
[31:12] off.
[31:12] >> Oh, that sucks. So, we had so many
[31:16] people,
[31:17] >> even from the Midwest, who said, "Oh,
[31:19] this is [ __ ] wonderful."
[31:21] >> Yeah.
[31:22] >> Imagine like how cool be that
[31:26] >> to have the the and and I say this with
[31:29] nothing but love, but growing up that
[31:31] was not the Italian restaurant. That was
[31:33] the Italian.
[31:35] >> It was just cheap food, but it was a fun
[31:38] environment. But if you combine that
[31:39] with the ability
[31:41] >> to be queer, weird, furry, but with just
[31:46] that smear of oil, New Jersey,
[31:49] Boardwalk, for me, it's OCNJ. That's
[31:52] that's my spot because
[31:53] >> I'm a Point Pleasant for me.
[31:55] >> Some people like to see Isle City, you
[31:57] got Avalon,
[31:58] >> uh, you got Kate May, Atlantic City
[32:01] sucks ass,
[32:02] >> but for me,
[32:03] >> Wildwood, where are you on Wildwood
[32:05] >> now? Now, so Wildwood for me, yeah,
[32:07] >> was the fireman's convention. Okay.
[32:09] >> Cuz again, growing up,
[32:14] >> the job I'm in is not, you know,
[32:17] >> a mistake.
[32:18] >> If you need more rags, they're they're
[32:20] down there or in the lazy Susan down
[32:22] below the
[32:22] >> Wildwood for me was fireman's
[32:25] convention. So, when I grew up with
[32:27] Wildwood, my family didn't really go
[32:29] there. We went to Point Pleasant cuz
[32:30] Point Pleasant was the cheaper, safer
[32:32] alternative. What we're talking about is
[32:34] all the beach towns in uh South Jersey.
[32:37] >> Yeah. So, Wildwood was the fireman's
[32:40] convention spot.
[32:41] >> Wildwood is the big one. It's right It's
[32:43] right south of Atlantic City. That's
[32:46] where a lot of the families go.
[32:48] >> Right before Kate May,
[32:52] >> we talking about we're explaining to
[32:54] people online the hier well hier in my
[32:57] opinion there is a hierarchy of New
[32:59] Jersey,
[33:00] >> but it's a very broken hierarchy.
[33:03] Yeah, in a way. But so it it's weird for
[33:07] me because growing up my hometown is
[33:11] technically the gateway to the Jersey
[33:12] Shore.
[33:13] >> Okay.
[33:13] >> So we are the southern end of the Ronin
[33:17] River.
[33:18] >> How far are you from the New Jersey uh
[33:20] the Atlantic City Expressway?
[33:22] >> Uh oh no, very far. Okay. However, when
[33:24] you look at New Jersey on the water
[33:27] side, we have the butt crack.
[33:30] >> The butt crack. And so that big river
[33:32] goes in the middle of it. I am on the
[33:35] southern end of the butt crack.
[33:36] >> Okay.
[33:37] >> And then you have the thing that comes
[33:39] out and then you have the hook.
[33:41] >> Yeah.
[33:41] >> So I am the first town
[33:44] >> that is the butt crack.
[33:46] >> Okay.
[33:46] >> Of the southern side. Yeah.
[33:48] >> So my hometown was gateway to the shore.
[33:50] This that and everything else. So I grew
[33:52] up on the saltwater.
[33:54] >> Mhm.
[33:55] >> But just the bay. M mhm.
[33:57] >> Um, so what you get with that is going
[34:01] to the more tame
[34:04] >> sections of the shore because
[34:07] technically we're a shore town, but
[34:09] we're not considered a shore town
[34:11] because we're not in open water.
[34:14] >> We're in the bay,
[34:15] >> right? Yeah.
[34:16] >> Um,
[34:18] and and so it puts that taste in your
[34:21] mouth that like places like Seaside are
[34:23] not the place to go.
[34:25] >> Oh god. Seaside
[34:26] >> Seaside Heights.
[34:28] >> Well, there's Seaside Heights, Seaside
[34:30] Park.
[34:32] >> Uh, fun little anecdote. At one point
[34:34] when I was working,
[34:36] >> at one point when I was working, our
[34:38] manager, our night manager mentioned he
[34:40] was going to just seaside and you just
[34:44] hear everyone on just groan. He's like,
[34:46] "I'm going to the park, not Seaside
[34:48] Heights." We go, "Oh, thank God."
[34:51] If that doesn't give you a good litmus
[34:53] test of Seaside Heights and Seaside
[34:54] Park. Also, everybody here on
[34:57] >> Oh, are your hands still dirty?
[34:58] >> Uh, no, we're clean. Okay.
[35:00] >> Also, everybody on YouTube, Instagram,
[35:02] uh, every social,
[35:05] >> this is my boyfriend.
[35:10] >> This is Chase. This is my boyfriend.
[35:11] He's just popping in. Hello. Hello.
[35:14] We're going to get back to the cooking
[35:15] in one second. I just wanted to shout
[35:17] him out because God, I love him.
[35:19] >> You mentioned Jersey Shore Towns and you
[35:21] activated me just a little.
[35:22] >> Just a little.
[35:24] Oh, because the war that you kick off
[35:26] when you do that. Oh.
[35:28] >> Oh, I'm aware. Um,
[35:29] >> but I will say, um, me personally, oh, I
[35:32] feel like I should be over here saying
[35:33] this in full front of the camera.
[35:36] >> I will fully admit I am here in the
[35:40] great state of Philadelphia, my country.
[35:45] >> Country of Philadelphia. Be honest here.
[35:48] >> Yeah, I know. But I do have to admit
[35:49] >> only we get away with burning down our
[35:52] infrastructure when we [ __ ] win.
[35:54] >> Would you be able to check that by the
[35:55] way?
[35:55] >> Yeah.
[35:56] >> Thank you. I do have to admit, everyone
[35:59] on the internet, this is hard to say.
[36:03] I'm
[36:05] spent 30 years in Pittsburgh,
[36:09] Pennsylvania. Yes, I am from
[36:14] >> That doesn't affect me anymore. You can
[36:16] keep Can I say [ __ ]
[36:19] >> Can I?
[36:20] >> Yeah,
[36:20] >> you just said it.
[36:21] >> Yeah.
[36:22] >> Yeah, cool. You can [ __ ] on me all you
[36:24] want.
[36:25] >> I It's just a part of Ohio.
[36:28] >> No, that a part of Ohio is called West
[36:31] West Virginia and we want nothing to do
[36:33] with that. No, I am absolutely a uh
[36:36] Yinszer. I spent 30 years living there.
[36:38] And let me tell you, Bloomfield, Little
[36:41] Italy.
[36:44] Oh, yes. I grew up on a lot of Italian
[36:48] food.
[36:49] My grandmother's grandmother's
[36:52] grandmother brought those recipes over.
[36:55] And there he goes. My grandmother's
[36:57] grandmother's grandmother
[37:00] brought those recipes over from the old
[37:02] country. And we had those for dinner for
[37:05] years and years and years and years and
[37:08] years and years and years and years and
[37:11] years and years. And they were all
[37:13] delicious every single year. And you
[37:14] know, at least you get the pass of not
[37:16] having hot I have my own. At least you
[37:19] get the pass of not having hot dish.
[37:21] I'll tell you that.
[37:22] >> Fair enough. Whatever the [ __ ] that is.
[37:27] >> And then my mother decided, "Yeah, I'm
[37:29] going to marry somebody from Poland and
[37:32] I got to learn what glumpies were."
[37:34] >> Bunny.
[37:35] >> Yes.
[37:36] >> Uh-huh.
[37:38] And we smashed it all together and said,
[37:40] "WHAT IF ALL OF the cabbage had more
[37:43] tomato?"
[37:46] >> Oh, no. I still got to bring you over to
[37:48] the spot over in uh Wayne.
[37:52] >> Still got to go to the spot in Wayne.
[37:53] Blue elephant Thai Italian Fusion. You
[37:58] think it doesn't work, but boy does it
[38:01] work.
[38:01] >> Oh, you want that? Okay, everybody here
[38:03] who's on camera right now who's watching
[38:05] and seeing and reading and watching and
[38:08] reading Golden Triangle
[38:12] in Philadelphia
[38:15] Burmese food.
[38:17] You want to see some real smashing
[38:20] together of cultures and cooking and
[38:24] techniques and spices and delicious Oh
[38:29] yeah. Burmese food. That's the move.
[38:33] >> The python there is.
[38:35] >> Say again.
[38:36] >> The python there is.
[38:39] >> I would eat python.
[38:40] >> Oh, no. We have a
[38:42] >> Oh, I didn't tell you about this. We had
[38:43] an exotic meat store in Pittsburgh. You
[38:46] could get elk.
[38:49] Uh elk moose rattlesnake.
[38:55] >> You could get whatever you wanted.
[38:58] >> Oh, I'm I'm keeping it just to those
[39:00] three. Oh, Mr. Regular. Go ahead.
[39:02] >> Uh we have it's it's a little bit a
[39:04] while ago, but uh Fred had a response to
[39:06] stuff to cook. Uh he said something
[39:09] about Let me scroll back up here.
[39:14] >> Scrolling back up. Thank you for hanging
[39:16] out Fred.
[39:17] >> Um
[39:21] >> it's la.
[39:24] Okay. Fred said a while ago uh that he
[39:27] makes a mean strawberry pretzel salad.
[39:30] I'm not sure if that was a joke or
[39:32] >> I don't know what that is.
[39:34] >> Okay.
[39:35] >> I'm going to take it as an offense.
[39:37] >> Carb strawberry. No. Nope.
[39:40] >> Okay. He also uh mentioned poutine, of
[39:43] course. And
[39:45] >> I mean, we have international people
[39:46] coming from Canada and Montreal and down
[39:50] to Philadelphia. Sure.
[39:53] >> Fred says it's not a joke. Strawberry
[39:55] pretzel salad is not a joke. So, you
[39:57] have no idea what that is.
[40:00] Someone else says
[40:02] pie coming up the pipeline after this.
[40:04] So
[40:04] >> that's that's going way down the list.
[40:12] >> Uh love machine says. Oh yeah, that's
[40:16] roommate. Uh Holly. Yes, this this house
[40:18] does have a basement bar. I need I need
[40:21] to bribe uh Allan to put an access point
[40:25] down in the basement so we can get
[40:27] decent Wi-Fi to stream from down there.
[40:29] You can, but it's
[40:32] real player is streaming. Yeah.
[40:33] >> Yeah. I mean, it's not as fun as us
[40:35] cooking live. You got a couple more.
[40:37] Chuck them in the pan and we're good to
[40:38] go.
[40:40] >> Chef.
[40:42] >> Yes, chef. Yes, chef.
[40:45] >> Thank you everybody for watching. I
[40:47] apologize. says, "I need to go over here
[40:49] to the laptop."
[40:50] >> Fred just goes, "I'll take care of
[40:52] myself."
[40:53] >> Okay. Uh Fred says, "Uh, what strawberry
[40:58] pretzel salad is is crumbled pretzels
[41:03] with butter and sugar as the crust,
[41:07] cool whip, and Philly cream cheese as
[41:10] the middle."
[41:11] >> Wilford Brimley is losing his toes in
[41:14] his own death right now.
[41:18] And then jell-o and strawberries for the
[41:20] top. So this sounds like a casserole.
[41:22] >> This sounds like I wasn't born in the
[41:24] 70s.
[41:26] >> Does it have gelatin? Is it
[41:28] >> Yeah. Yeah. Jello. Yeah.
[41:30] >> Yeah.
[41:35] >> F1C says, "Love you guys. Love you too.
[41:38] Thank you for watching."
[41:38] >> Oh, thank you.
[41:39] >> Have we reviewed an IS-300 yet? I can't
[41:42] remember if we did or we didn't. I've
[41:44] reviewed so many cars. cuz I'd honestly
[41:46] have to cheat and look.
[41:48] >> Uh Fred says, "Yes, that is a casserole.
[41:52] It's done in a casserole dish."
[41:54] >> Ah, it's just hot dish with sugar.
[41:57] >> That's not a point in your favor.
[41:59] >> That's You know what? It rides reminds
[42:01] me of mud. Remember that?
[42:03] >> Mud.
[42:04] >> Oh, like dirt. Excuse me. Dirt.
[42:07] >> Oh, like the dirt cups from like DJI
[42:09] Fridays. Yeah.
[42:10] >> Yeah. Yeah. Yeah. Like some people from
[42:12] the church would make that in a
[42:13] casserole dish and you just scoop it
[42:15] out.
[42:16] >> Yeah.
[42:16] >> Yeah. Somebody like some old [ __ ] died
[42:18] that you didn't care about and you got
[42:20] to eat like fun things.
[42:22] >> Yeah.
[42:24] >> I need more beer.
[42:25] >> Oh, hi. Hello.
[42:27] >> What's up?
[42:27] >> Hi.
[42:28] >> Hello.
[42:30] >> I'm put even though I love this. I love
[42:32] drinking it, but I want to drink
[42:34] something else. So, I am taking this
[42:36] soju precursor and putting it in the
[42:39] basement bar fridge and then I'll be
[42:42] back
[42:42] >> today. Oh, recycle bin.
[42:45] >> Yeah, Fred says dirt cup with crumbled
[42:47] crumbled Oreos and gummy worms.
[42:50] >> I thought that was good [ __ ] Like like
[42:52] in like a church cons um
[42:56] like you have a church dinner afterwards
[42:59] >> and it was there. That was just TJI
[43:01] Fridays for like my like dirt poor
[43:04] family on like a normal Friday.
[43:06] >> Damn.
[43:07] >> No [ __ ] like
[43:09] >> I'll be right back. Got to go down to
[43:10] the bar.
[43:11] >> Looking great though. Smells fantastic.
[43:13] >> There's one person watching on Twitch.
[43:16] We're not going to bother.
[43:19] >> Good. What a good coffee. Good.
[43:23] >> Good. This one's probably going to take
[43:26] more time. All right. It's a bit
[43:27] thicker, but that's fine cuz we still
[43:29] got uh
[43:31] we going to be up late tonight, Chad.
[43:34] Oh, yeah. You going to be with us a
[43:35] while. We about to uh delve into uh
[43:40] cataclysmic issues.
[43:45] >> I don't know what that means. All I know
[43:47] is we have an
[43:49] >> Keep drinking.
[43:51] >> I was about to say we have an endless
[43:52] amount of alcohol, but sure. Hooray.
[43:58] Yeah.
[43:58] >> Let's talk about the health care system
[44:00] and how we [ __ ] hate it.
[44:06] >> After my 70our week and I'm here at Mr.
[44:09] Regulars drinking a lot of [ __ ]
[44:11] booze.
[44:12] >> Yeah, we're up to 55 for me. So, let's
[44:14] go baby.
[44:16] >> Oh my god.
[44:18] >> I love shitcoed Mimosas, baby.
[44:27] the things that I would like to say
[44:29] about the healthare system talking about
[44:31] this one second
[44:34] >> puts me up to it AND THEN GOES
[44:37] I'M SICK of this what would you like to
[44:39] talk about instead considering you
[44:41] sneezed out your last interest
[44:44] >> so what's your new interest if not the
[44:46] health care system
[44:49] >> because Jesus Christ almighty I would
[44:51] absolutely love
[44:52] >> I'd love
[44:53] Yeah, I know he's abandoned us in the
[44:55] healthare system. I would love to sit
[44:56] here and scream about it for the next
[44:58] seven hours, but I don't think that chat
[45:01] or the lovely people on Instagram or
[45:04] YouTube would like to hear about that.
[45:06] Mr. Regular, back to you.
[45:08] >> To answer a question in chat, has my
[45:10] opinion on Ford Rangers uh changed any
[45:14] since the 2000s? I like when I see them.
[45:17] >> We are back cars.
[45:18] >> Yes. Cheers. Cheers to that.
[45:22] I still see them as cheap pickup trucks
[45:28] >> almost.
[45:28] >> I like when I see them. I like that I
[45:31] that they're still on the road.
[45:33] >> I don't know how much time has to pass
[45:35] before I see them as nostalgic or
[45:37] something that I would want to buy.
[45:40] >> Ford Rangers to me, even modern ones, I
[45:43] still view as disposable pickup.
[45:46] >> But then again, when I see EF Civics, EG
[45:51] Civics.
[45:53] >> Those are also disposable cars
[45:55] >> that I very much would like to own or at
[45:57] least own one for a little while. So, I
[46:00] recognize that there is a uh
[46:05] you know, it's really funny.
[46:06] >> Dichotomy is the wrong word. A uh
[46:10] >> I was talking with my uh
[46:12] >> double standard. Thank you on stream.
[46:14] >> Let me go check this chat
[46:17] >> and just from working in the kitchen,
[46:19] >> Mr. E8
[46:22] E8561 says, "I love my 97 Ranger."
[46:29] >> Someone else says, "Uh, Ban says, "No,
[46:32] wait. I'm here for an analysis of the US
[46:34] healthcare system.
[46:36] >> Just give them back. Give the mic back
[46:38] to the other dude." Um, Mr. John Q
[46:42] Citizen says, "Hey, just wondering what
[46:44] in your opinion is the uh cutest,
[46:47] biggest car available on the used market
[46:50] today.
[46:52] Thanks for the content, condiment."
[46:56] That's a good question. The largest,
[46:59] cutest car. Well, we're not really doing
[47:03] 2000 era bubbly
[47:07] >> cars anymore. that is actually almost
[47:10] >> mini still is in the mix. It's pretty
[47:13] big now. The Countryman's pretty big.
[47:16] It's cuteesque,
[47:18] but my vote would go to the Fiata.
[47:22] Yeah, it's it's a nice take. It still is
[47:24] a Miata. It's Is it Italian?
[47:29] Is the styling a little bit better?
[47:31] Honestly, it doesn't look bad. Um, and
[47:34] when I see one, I notice one in the way
[47:37] that I don't notice Miatas.
[47:39] >> Oh, there's someone who just wants a fun
[47:40] daily versus a Fiat is like, oh, someone
[47:44] wanted to spend a little bit more money
[47:45] to be different. So, I know I'm
[47:48] defaulting to Miata is always the
[47:50] answer, but in this case, I say Fiata is
[47:52] the answer to your large. They they they
[47:55] are accommodating to a point. Uh,
[47:58] >> everyday drivers likely.
[48:02] >> All right. So, we are about to go on to
[48:05] the next step of this where we uh wing
[48:08] this [ __ ] in the oven and then we uh go
[48:13] from there. So, um yes, car stuff aside,
[48:17] we are about to form the conglomeration
[48:20] of what is about to become. Uh hope you
[48:23] all have enough caffeine cuz we're about
[48:26] to make this a late night drive. Uh so
[48:29] we are about to add our
[48:33] aromatics if you will spices here.
[48:37] >> Um uh four all of them.
[48:40] >> All four. Okay.
[48:42] >> And yes, we are using pre- chopped. Sue
[48:45] us.
[48:46] >> Pre- chopped is the best chopped because
[48:49] I don't have to [ __ ] cut it.
[48:52] >> We also work 60 70 hour weeks. We are
[48:54] chopped.
[48:56] Uh and then so at this point we are
[49:00] making the uh what we'd like to call
[49:02] Yeah. Perfect. Uh the uh unholy base of
[49:07] Vieja as you will have it.
[49:10] >> Um and then all of that [ __ ] goes in as
[49:14] well.
[49:16] And mind you, for everybody who's at
[49:19] home right now watching this, you don't
[49:22] need every single thing in absolutely
[49:26] perfect millimetric mison plus
[49:31] uh analysis levels. If you missing
[49:34] something, that's okay. If you want to
[49:37] substitute your paprika for chili
[49:39] powder uh
[49:41] >> just be prepared for uh burning your
[49:43] [ __ ]
[49:45] Can you rope a mar?
[49:47] >> No, we can't.
[49:48] >> No.
[49:49] >> But it's not the end of the world if you
[49:52] are missing something or you don't have
[49:54] something or
[49:56] you just don't feel like going out
[49:58] tonight and being like it is 30 minutes
[50:00] down the road and wow that's really far
[50:02] and I don't have this and that sounds
[50:04] like a real pain in the ass. Uh yeah,
[50:06] you're fine.
[50:07] >> Missy book club.
[50:09] >> Get that in there.
[50:13] Yes, we're kind of doing this dump cake
[50:15] style. Um, and that's cool.
[50:22] Again, this is uh very much so uh batch
[50:25] cooking versus actual uh adherence to
[50:30] recipe cooking.
[50:31] >> Someone on Instagram asks, "Are you
[50:32] making lasagna?"
[50:34] >> No.
[50:35] >> Jesus Christ. No.
[50:37] >> No, we are not. This is
[50:39] >> No, we're not in Chicago. So, no, we're
[50:42] not. Um,
[50:43] >> a Chicago style lasagna.
[50:45] >> Oh, I'm sorry. Pizza.
[50:47] >> Yeah. Oh, god. We went off last night.
[50:50] >> I'm going to I am going to hold it in to
[50:53] not have a meltdown here. By the way,
[50:55] would you mind hitting me real quick?
[50:56] >> Thank you.
[51:00] >> Chicago style.
[51:01] >> I'm not eating pizza.
[51:02] >> I'm not I'm not getting sucked.
[51:04] >> Someone on Instagram says that they're
[51:05] going for dump cake style right now.
[51:08] >> Uh, yeah, pretty much.
[51:10] >> Yeah.
[51:10] >> Yeah. So, when when we're talking about
[51:13] like a bunch of drunk talking animals
[51:16] enjoying uh a fine Latin dish, uh this
[51:21] is fine. We're going to mix this all up.
[51:24] Uh we're going to have a good time with
[51:26] it. Uh we're going to keep drinking for
[51:28] the next 2 hours while this cooks. And
[51:31] at the end of it, uh you're going to sit
[51:33] with us at a table that is far smaller
[51:35] than the actual people watching this.
[51:38] and uh you're gonna have a good time,
[51:40] too. So, uh who gives a [ __ ]
[51:43] >> We have a question. Uh is that a I have
[51:46] to go back. I had a question about the
[51:48] apron. Is that a artifact brand apron?
[51:52] >> No, it's a random ass Amazon purchase
[51:55] from three years ago.
[51:57] >> Gotcha. Yeah.
[51:58] >> Same here.
[51:59] >> And the idea that
[52:03] >> Very good. [laughter]
[52:04] >> I got you. Someone wants to come over
[52:07] already.
[52:08] >> Oh, perfect.
[52:09] >> After seeing that, uh, let me get right
[52:12] back to uh, YouTube. Uh, for those
[52:16] people on Instagram, we are also
[52:17] >> live streaming on YouTube and, uh, you
[52:20] get a much wider angle of the kitchen.
[52:22] >> Uh, hello. I'm back on the YouTube
[52:24] comments. Uh, someone asked, Bill Co
[52:27] Jenkins says, "Hey, do we need to wear
[52:29] pants in here?" Uh, we do. You don't.
[52:32] Uh, TJH1 says, "Clearly, I am late. What
[52:35] is he making? I'll um
[52:37] >> rob Vieja.
[52:38] >> Rob Vieja.
[52:40] >> There you go.
[52:42] >> Uh big boxy reveal. Not sure what that
[52:44] means, but hello on teeth. Mr. E8561
[52:49] says Japanese pizza. Hm.
[52:52] >> Japanese pizza.
[52:54] >> Japanese pizza.
[52:55] >> Oh, I heard Japanese.
[52:56] >> Good on that end. Yeah. Grandma Pie is
[52:58] the next pizza episode. We're good on
[53:00] that.
[53:01] >> Japanese pizza. I mean, he's not wrong,
[53:03] but we also have Ropa Vieja on the way,
[53:07] so I'm more than happy to be hungry for
[53:09] that.
[53:11] >> Uh, Mr. John Q Citizen says, "I actually
[53:14] have a Miata NB. It's cute, but not
[53:17] particularly big. For me personally,
[53:19] it's the biggest, cutest car uh to be
[53:22] the Mazda uh Zenos from 1996." So, okay,
[53:25] we're going JDM or possibly Europec.
[53:28] >> Um,
[53:30] questions about Santa Fe. I don't pay
[53:32] attention to SUVs. Hyundai included,
[53:34] says Mr. E8561.
[53:37] Uh,
[53:38] Tuba Sun God.
[53:42] I always thought your marching band
[53:44] practice references were hilarious.
[53:47] Well, thank you. I was in marching band.
[53:50] I was in drum line. I was on bass drum
[53:52] because it wasn't that good.
[53:56] Uh, I think the ultra cheap Rio is
[53:58] decent looking, says Noot 39. I suspect
[54:01] it's not a great car, but hey, I could
[54:03] be wrong. Let me have a uh scroll up to
[54:07] see anything that I have missed.
[54:10] Um yeah, last that's back up where Fred
[54:13] said uh
[54:14] >> uh dirt stuff and Oreos.
[54:19] >> Uh so to answer some other questions
[54:22] that people had, when am I traveling
[54:24] again or or or when I am coming back to
[54:27] Australia? Um, I said it earlier in the
[54:29] stream. I'm coming back to Australia
[54:32] when uh the orange man is gone. When
[54:35] he's gone and then I'll start thinking.
[54:36] I am saving up.
[54:38] >> Perfect.
[54:38] >> Um, I need to save up quite a bit. Um
[54:42] what I want to do uh when I come back to
[54:44] Australia is uh I want to be there for
[54:48] uh fur du and I also um want to do a bit
[54:53] I want to travel more when I was there
[54:56] because when I was there for the first
[54:57] time last year was the year before
[55:03] >> I was only there I only went to
[55:05] Melbourne and I only stayed in Melbourne
[55:08] and we were only there for a week. So,
[55:10] when I go back uh to Australia, it's
[55:12] going to be a solo trip. Nick's going to
[55:14] stay behind, take care of the channel.
[55:16] Um I want to go for a month and I want
[55:18] to move around while I'm down there.
[55:20] Now, I'm going to need quite a bit of
[55:21] money to do that.
[55:23] >> So, we're going to have to do a lot of
[55:24] giveaways and but that's going to be my
[55:27] next thing.
[55:29] It's going to be have one of those
[55:31] things where I take care of all the
[55:32] bills for the house. Uh obviously, my
[55:35] roommates will be here to take care of
[55:36] the place. I'd have to ask them. Very
[55:39] nice. Actually, it wouldn't really
[55:41] matter because I'd go in the summertime
[55:42] and I wouldn't have to worry about them
[55:44] mowing the lawn because it's, you know,
[55:46] different seasons. So, that would be
[55:48] good.
[55:50] Uh, I just have to ask someone for a
[55:52] ride to the airport.
[55:55] >> Um,
[55:57] >> uh, Fred says, "I will 100% ride with
[56:00] you to Australia. I always wanted to
[56:02] go."
[56:05] >> Okay, that'd be fun to go together.
[56:08] Uh I am saving up because I will be
[56:10] flying American Airlines
[56:12] >> out of Philadelphia.
[56:14] >> Uh the flight to Australia is would be
[56:17] Philadelphia connect in Dallas
[56:22] and then from Dallas to either Melbourne
[56:25] or Dallas to
[56:29] uh Dallas to Sydney.
[56:33] Um, you know, probably be flying back
[56:36] into Melbourne and then driving from
[56:38] Melbourne, maybe up to Sydney and then
[56:41] up to the Gold Coast. Um, cuz we are our
[56:44] friend if Matt was still [laughter]
[56:46] hit to be picking us up. Although, we
[56:48] wouldn't rely on him for a ride all the
[56:51] way up the coast. But if he did, you
[56:53] know, obviously I'd pay him.
[56:55] >> We've entered. Um, as far as u I'm
[56:58] spoiled,
[57:00] >> so I will be flying uh first class on
[57:04] American. Um, I like getting the points
[57:08] and uh I like falling asleep.
[57:12] >> So, who knows? Maybe we'd be next to
[57:14] each other,
[57:16] >> but um
[57:19] that's that's how I roll now. It's nice
[57:22] falling asleep, taking that Dramamine,
[57:25] going off into La La Land,
[57:27] and sleeping away most of the flight.
[57:29] Freaking rules. And also, you know, the
[57:32] uh the three course meal in first class.
[57:34] Quite nice. Melbourne. Yes. Fred says
[57:38] Melbourne. Um
[57:41] Fred says, uh to that whole general area
[57:44] really. Yeah. Um,
[57:47] uh, Spearmint Neighbor says, uh,
[57:49] Spearmint Neighbor says, "Any plans on
[57:51] linking up with Garbage Time?"
[57:54] Um, if I recall correctly, there were
[57:57] plans when I went back there to do
[57:59] something with Garbage Time. The problem
[58:01] is um
[58:02] >> are we going to Dank Pod's Lord?
[58:05] >> Yeah. Like I and I wanted to do
[58:08] something with him, but the problem is
[58:09] he was in
[58:12] uh,
[58:13] >> if we're going there,
[58:14] >> Adelaide. Cheers.
[58:16] >> And I was in Melbourne.
[58:18] >> So that's the equivalent of
[58:23] uh Philadelphia to Chicago.
[58:27] It's a quick flight, but a hell of a
[58:31] drive.
[58:33] And
[58:37] we just didn't have the time. We didn't
[58:39] have the ability to we I didn't have the
[58:41] money to take the flight and I didn't
[58:43] have the time to drive it.
[58:46] >> So,
[58:49] it was rough. Australia is a big place.
[58:51] Uh we have our first super chat of the
[58:53] night. Thank you so much. Uh Chris Angus
[58:56] 88 says, "Happy to be back for regular
[58:58] dinner." And someone asking, "Are we
[59:01] making grandma pies?" We are not.
[59:03] >> I told you it was coming.
[59:05] >> Yep, they're coming. It's not tonight,
[59:07] but it's on its way
[59:10] tonight.
[59:10] >> No, no, we're doing the uh we're doing
[59:13] some Latin cooking this evening. And uh
[59:16] Grandma Pie is going to be a bit more of
[59:18] a spectacle. So, tell your friends cuz
[59:21] once uh we'll announce that prior to it
[59:25] happening, it won't just be an impromptu
[59:28] we're going to do Grandma Pie night. Um
[59:32] >> it will be a function.
[59:34] >> Oh, yeah. We're gonna like kidnap a guy
[59:36] from Long Island and [ __ ] It's going to
[59:38] be fun.
[59:40] >> Please say that. Don't say that.
[59:42] >> No, say that.
[59:47] >> All right.
[59:50] >> It'll be a good time.
[59:51] >> That's That's not the camera.
[59:54] >> No, he knows it's not the camera. He's
[59:55] just staring at the chat.
[59:59] >> You're right. I'm staring at the chat.
[60:02] One red scenario.
[60:03] >> Ah, Mr. Philly's back.
[60:06] >> Stronger than ever.
[60:08] >> I need to go off mic for a little bit
[60:11] cuz I need to empty the dishwasher.
[60:15] >> Saved it.
[60:19] >> Mr. Philadelphia.
[60:21] >> Yes.
[60:22] >> Would you be kind enough to rattle off
[60:24] some questions from the chat while
[60:26] you're over there?
[60:27] >> No. It's just going to be the bee movie
[60:29] again.
[60:32] Hey,
[60:32] >> they can't hear you from over there. You
[60:34] got to hold on to that.
[60:35] >> I am.
[60:36] >> [ __ ] you. I'm not Will Sasso.
[60:38] >> Who the [ __ ] is Will Sasso?
[60:42] >> What? The guy with You've never seen the
[60:44] guy with the lemon where he's like with
[60:46] the lemon?
[60:48] >> Really?
[60:50] >> Are we serious?
[60:53] >> Oh my god. All right.
[60:54] >> Have you tried the new McDonald's fried
[60:56] apple pie?
[60:57] >> Have you tried the new McDonald's apple?
[60:59] >> Oh my god. Have I tried the new
[61:01] McDonald's fried apple pie? No, cuz I
[61:04] like Jollibee. So, they've been frying
[61:06] their [ __ ] forever, so I don't care.
[61:10] >> I I I don't do fast food.
[61:12] >> I am a
[61:13] >> M4TS
[61:15] also says
[61:17] >> I'm also emptying and filling the
[61:19] dishwasher.
[61:21] >> I
[61:22] >> We're glad we parasocial relationship
[61:25] with you.
[61:25] >> Yes. Good on taking care of your h your
[61:27] your household. So emptying the
[61:29] dishwasher.
[61:30] >> Good on you.
[61:32] >> I hope I hope
[61:35] >> $1.99. Uh
[61:37] >> yeah. Have I been gaming? Have I been
[61:39] playing any games? Yes. I've been
[61:41] playing marathon. Marathon is now like
[61:43] here's my relationship to video games.
[61:46] >> Oh, I have I will leave you.
[61:48] >> One game.
[61:48] >> I will leave you to
[61:49] >> one game that I play that I can do sort
[61:52] of that is my video game. Now I paid for
[61:57] marathon. I will now play marathon until
[62:00] I puke.
[62:02] >> Fair enough. I am bad at it.
[62:05] >> I'm middle-aged. I'm not a sweaty kid
[62:08] who who's only good at video games. I
[62:11] play it from time to time. I die a lot.
[62:14] I like playing solo. I like being in the
[62:17] environment of Taetti, whatever. And I
[62:20] listen and occasionally on glorious
[62:22] moments, I get the drop on another
[62:24] player. But most of the time I hear
[62:26] another player and I hide because I'm
[62:28] not good unless I have a sniper rifle
[62:31] and then I maybe get one shot on them
[62:33] and if I don't break their shields I run
[62:36] away cuz I'm not good at the game
[62:39] sometime. But when I play with other
[62:40] people when I'm on a trio I am one of
[62:43] two people. I'm either a medic and I and
[62:45] I feel good that I'm helping by throwing
[62:47] med drones at them or I play Vandal and
[62:51] just shoot my arm cannon everywhere
[62:53] like, "Oh, some bots. This will do
[62:56] something. I have done something." May
[62:59] I?
[62:59] >> Yeah, I uh here give me one second
[63:03] >> because
[63:04] >> Fair enough. So, Mr. Regular with his
[63:08] extraction shooters. No shade. I know a
[63:11] lot of people that absolutely enjoy
[63:14] marathon and things like that,
[63:16] competitive shooters. I am very much
[63:19] somebody who enjoys a good narrative.
[63:23] That's my thing. Like I am totally okay
[63:25] with people who just want to do like
[63:27] PvP. And if that is your jam, more power
[63:30] to you. I am somebody who is getting
[63:33] very old at 34.
[63:37] So, I enjoy a wellwritten narrative.
[63:41] I just got done playing My Little Puppy.
[63:46] Good God.
[63:48] If anybody in chat has played that game
[63:52] all the way through or is still on their
[63:55] playthrough, I wish you the best of
[63:57] luck. Oh. Oh, go ask Holly about my
[64:02] Holly.
[64:03] >> What?
[64:04] >> My little puppy.
[64:06] What?
[64:06] >> The doggy in heaven game.
[64:08] >> Yeah.
[64:10] >> Oh, these mics. You don't The great
[64:12] thing about these mics, they're DJI
[64:14] mics. These Lily John's. These things
[64:16] hear from here.
[64:17] >> They're very loud.
[64:19] >> It's okay. The microphone's taking care
[64:21] of it.
[64:21] >> Chat, I'm so sorry.
[64:23] >> But they're made to be at the sternum
[64:25] level, so that's where they listen.
[64:27] >> Oh, I am so used to having them right up
[64:29] at my face.
[64:30] >> Right. Cuz it feel it feels like a Sure
[64:32] SM48 or something like that. very mic
[64:34] experience for some of us where like
[64:36] just don't cup it. But what you can do
[64:39] >> if you want to be sensual, you can just
[64:41] do this and be like that. Yeah. Right
[64:43] there like that.
[64:44] >> But normally right here, you know how
[64:47] everybody you hand a mic to someone who
[64:49] doesn't know how to hold a mic and they
[64:50] hold it here and they can't hear
[64:52] anything and they're addressing it.
[64:54] >> But that's okay. I didn't tell cuz they
[64:55] look and feel like them. But all you
[64:56] have to do is really hold it. I mean, in
[64:58] this day and age, you have people who
[64:59] are practically taking a bite out of a
[65:00] mic because they're usually in a weird
[65:02] head space.
[65:03] >> $5 Canadian Simon Trent 8000.
[65:07] >> Sure.
[65:07] >> Would be interested in trying out a 720.
[65:12] >> What's wrong?
[65:12] >> Valve MR2. It has It also has a
[65:16] >> Qua
[65:19] a guy who doesn't Yeah.
[65:20] >> Yeah.
[65:21] >> All right. Uh, would you be interested
[65:22] in trying out a 7 A 20 valve MR2? So I
[65:25] think he's talking about a silver top or
[65:27] a black top beams engine. It also has a
[65:29] qua limited slip if Yeah.
[65:32] >> to see what it's like in an AW11. So you
[65:34] have a black top or a silver top in an
[65:36] AW11.
[65:38] >> Get in my DMs on Instagram
[65:41] >> or send me a
[65:43] gift.
[65:44] >> Send me a an email
[65:45] regularcars@gmail.com. Once again,
[65:47] regularcars@gmail.com.
[65:49] Any any sort of DMs that I have, let me
[65:52] know. That's kind of interesting. But I
[65:54] see you're in Canada and we don't have
[65:56] any international travel plans as of
[65:58] now unfortunately.
[66:00] >> I don't care.
[66:01] >> Okay then. I do not care about your
[66:03] opinion.
[66:05] >> War.
[66:06] >> Eat that.
[66:08] >> The [ __ ] is that stuff?
[66:10] >> That's a spice.
[66:11] >> It's seasoning in the way of the uh
[66:14] >> actually he's fine.
[66:15] >> There's no there's no really
[66:17] >> Yeah, we are so wide. This camera sees
[66:20] from there to there.
[66:22] >> Big wide. is yeah big wide. I mean you
[66:24] can see it on the laptop how wide it is.
[66:26] >> I mean that is my boyfriend. He is so
[66:29] wide. He is so big.
[66:30] >> But look I understand like you know
[66:32] brick [ __ ] house yada yada but like
[66:33] pardon me Jack.
[66:35] >> Absolutely.
[66:38] But yeah that is my boyfriend. Hello
[66:43] thick boyfriend. My boyfriend.
[66:47] Oh, Tony D78 788 has a Myers MS Dune
[66:52] Buggy out of Pittsburgh.
[66:55] >> If it's a real Myers Mans, he is money,
[66:58] money, money. But even if it's a
[66:59] recreation, I'd love to drive a MyersB.
[67:02] Um,
[67:04] hello.
[67:05] >> Uh, I have no Pittsburgh plans as of
[67:07] now. But that would be a fun day
[67:10] because, uh, our friend
[67:13] >> Justin
[67:15] Los
[67:17] is out in Pittsburgh and he has a Morgan
[67:20] three-wheeler that I want to drive and
[67:22] that would be a fun ass day. Do his and
[67:25] do this guy's Myers Mans. Now, as a
[67:28] general rule, I do not say yes to
[67:30] reviews on stream because I'm going to
[67:33] forget it. But if Mr. Myers Mans guy uh
[67:38] gets in my DMs, Instagram,
[67:41] uh Blue Sky,
[67:44] Twitter on the rare occasion I check my
[67:46] Twitter. Um
[67:49] and these silly straws are going to be
[67:52] difficult to wash. I don't know how
[67:53] we're going to do it.
[67:55] >> They don't want to fit in everything.
[67:57] But uh
[68:06] >> anyway, so uh I am interested, but we'd
[68:09] have to make a plan and actually connect
[68:11] with each other for me to do a Myers
[68:13] Max. Thank you so much.
[68:14] >> It's like three seashells.
[68:17] >> Three seashells.
[68:20] >> Holly's having a good time right now.
[68:24] I'm stealing your toilet paper and
[68:27] replacing it with three seashells. Let's
[68:28] see how that goes.
[68:29] >> You don't you haven't even seen that
[68:30] movie. Don't tell me about it.
[68:33] >> Uh tell me if you know about the three
[68:35] seashells. If you know how they work,
[68:37] put it in the chat.
[68:39] >> Uh we'll go with those later.
[68:45] >> Yes, I have.
[68:46] >> We still got a good amount of time for
[68:48] that.
[68:50] What's the uh
[68:51] >> uh Yes, I have been to Washington State.
[68:53] I have never been to Maine.
[68:55] >> No,
[68:56] >> Washington State. I'd love to come out.
[68:58] I have a friend named Riley who lives
[69:02] uh in uh as she calls it or excuse me,
[69:05] as they call it, uh Bucky.
[69:07] >> I want to go out there and ride
[69:08] motorcycles.
[69:10] >> Um we did do filming at Mount St. Helens
[69:13] once up there in the park. Lovely. We
[69:15] did a Trabant and a bunch of other stuff
[69:17] up there.
[69:18] Um, but coming to Maine, I haven't been
[69:21] to Maine.
[69:22] >> Um, I'd like to.
[69:25] >> I have no plans at this moment, but uh,
[69:27] it is a place I'd like to go.
[69:30] >> Thoughts on
[69:32] the Philison Bronco collab? I'm unaware
[69:35] of that collab. I apologize. I don't
[69:38] know what it is.
[69:43] >> Uh, pardon me, folks. I have to go to
[69:44] the bathroom. Sound mic's free.
[69:47] >> Yeah, that's you.
[69:50] >> I'm on two microphones now.
[69:53] >> Try and get three. See how that goes.
[69:57] >> The white zone is for loading and
[69:59] unloading only.
[70:03] >> Why Why would you do that?
[70:06] >> Hi, hun. Hello. You You do your thing.
[70:09] Okay, here we go.
[70:10] >> The There's that.
[70:14] Why would you give her the mic? Here we
[70:16] go. [laughter]
[70:16] Here we go. Questionable decisions were
[70:19] so dangerous. Yes.
[70:21] >> I'm I'm gonna come to this side with my
[70:23] boyfriend because I'm afraid of
[70:25] >> What are you actually doing? That is not
[70:28] food. That's ingredients.
[70:29] >> What are you doing? INGREDIENTS ARE
[70:31] TECHNICALLY
[70:33] >> THEY'RE UNCOOKED. HOLLY, I understand
[70:36] that that a lot of us grew up in
[70:38] ingredient households,
[70:40] >> but my god,
[70:42] >> we have two actual chefs.
[70:45] >> Why are you gay?
[70:46] >> WE HAVE TWO ACTUAL CHEFS.
[70:47] >> WHY ARE YOU GAY?
[70:48] >> GOING OFF THE RA.
[70:50] >> You have two chefs in the product of a
[70:52] chef. And yeah,
[70:53] >> you ask me why AM I GAY? WHY are you
[70:55] gay? If you want to be real technical,
[70:58] two chefs in the product of a baker.
[71:00] Okay. Like this is like the amazing
[71:03] digital circus.
[71:04] >> Look.
[71:05] >> No, we don't smell that bad. No, it's
[71:07] not. LOOK,
[71:07] >> WE DON'T SMELL like we're decomping.
[71:09] We're not the Amazing Digital.
[71:11] >> Yeah, I know. I actually showered before
[71:13] I got here. Shut the Shut the [ __ ] up.
[71:15] Shut the [ __ ] up.
[71:19] >> Says, "Which one of you smells the
[71:21] strongest?"
[71:23] [laughter]
[71:23] >> No. No.
[71:25] >> No. No.
[71:27] >> Either me or the corgi. And I don't know
[71:29] how we'd measure that technically.
[71:36] >> Well, to answer that question, I have
[71:39] the strongest smell. And that is because
[71:41] my nose can bench press 245 lb.
[71:45] >> Chad,
[71:45] >> are you from Baky the Grappler? Your
[71:48] nose can bench 200 lb. What?
[71:50] >> I'd like to do something.
[71:52] >> I just really wish you wouldn't just
[71:53] like disclose my weight to everybody
[71:55] like that.
[71:57] >> [laughter]
[71:58] >> Can you like not talk about him? You
[72:01] sitting on his
[72:02] >> talk about sitting on someone's face.
[72:03] >> Yeah, we got it. We're good.
[72:05] >> Yeah, cool.
[72:06] >> Yeah, we're not we're not slow. We got
[72:08] it.
[72:08] >> I I am done being professional. I try
[72:10] being professional on this live stream
[72:12] being a professional chef. We're done.
[72:14] We're done. I'm so [ __ ] done.
[72:15] >> We got [laughter] it. We're good. You
[72:17] know,
[72:18] >> for the sake of of a plentitude of
[72:20] people in the
[72:21] >> I got a bridge for sale. I tried to have
[72:24] decorum, but clearly that went nowhere.
[72:27] >> All right.
[72:28] >> All right, everyone pull the accents
[72:30] out. We're done at this point. WE GOT
[72:33] [laughter] WE GOT ANOTHER HOUR AND A
[72:34] HALF BEFORE WE GET to [ __ ] eat. So,
[72:37] we we're going to have to kick up the
[72:39] accents here. You goddamn
[72:43] listen here. No, no. What? What? What?
[72:46] What? With you shrimpy.
[72:52] door's box.
[72:53] >> No,
[72:54] >> it's been opened. It's been opened and
[72:56] on fire.
[72:58] >> What does that mean?
[73:01] >> Pandora.
[73:02] >> Okay.
[73:03] >> Pandora's box has been emptied out onto
[73:05] the floor
[73:06] >> and now we must put it back together.
[73:11] >> Is the chat a devastation land of pure
[73:14] abyss or are you still holding it
[73:17] together?
[73:17] >> No. chat is full of beautiful people
[73:21] keeping everything together
[73:23] >> while we fall apart,
[73:24] >> feeding us currency.
[73:26] >> I mean, IT'S JUST LIKE WATCHING ME
[73:28] >> SUPER WAIT. ALL RIGHT, MR. REGULAR, what
[73:31] is your ultimate dream car? And what if
[73:33] the owner of your dream car recognizes
[73:35] you and hands you the keys and says,
[73:37] "Have at it."
[73:38] >> Okay. Uh, what is my ultimate dream car?
[73:44] I mean, my dream car I have and I I
[73:48] bought it twice and it's down. It's It's
[73:51] out back. It's It's my MR2. That was my
[73:53] dream car. And I had it and I sold it
[73:56] and I bought it back and I'm still
[73:58] working on it and driving it. I know it
[74:00] seems like a little bit of a Hallmark
[74:02] answer, but that's the real answer.
[74:04] >> Is Is there a car that I don't own that
[74:08] I still think about? Yes.
[74:10] >> The Delorean. It's But I don't want to
[74:13] own one. I just want to borrow I just
[74:16] want to borrow Cooper Tom's Delorean for
[74:18] a week. That's all I want to do. He'd
[74:20] never allow that
[74:21] >> Delorean.
[74:21] >> Yeah, he's got a Delorean.
[74:22] >> What the?
[74:23] >> He hardly ever drives it.
[74:24] >> First time.
[74:24] >> I I would I would like to um
[74:27] >> He just had a like
[74:28] >> No, he's got a Westfallia MG [ __ ] Uh
[74:33] a regular Beetle. Um he has the Porsche
[74:37] 928.
[74:39] >> So yeah, he has a bunch of stuff. I I
[74:41] would like to have a Delorean for a week
[74:44] and just experience the Delorean
[74:46] lifestyle and then get sick of all the
[74:49] attention and then that would be that.
[74:53] So, you know, that's that's my answer.
[74:55] And there is there more to that super
[74:57] chat question?
[74:58] >> TJH1, I want to just say you are
[75:01] gorgeous.
[75:02] >> You're beautiful.
[75:03] >> Say have your hands on and say I have
[75:05] it. Yeah, that that that was that was my
[75:07] feeling of the MR2. And I still get
[75:09] excited when I look at it. It's like,
[75:11] wow, I I I really have one of these
[75:12] things. Um, but now it is also my my job
[75:16] to keep the thing going. So, yeah. Um,
[75:22] I mean, there's there's some JDM stuff
[75:24] like
[75:27] No, I drove a Delica and I recognized
[75:29] what it was, but it was slow and I don't
[75:32] really go camping or off-roading.
[75:35] >> I had my Jeep phase, you know, that was
[75:37] it.
[75:39] So,
[75:41] >> yeah, it was gosh, it was the MR2. I
[75:45] mean, there's got to be like Okay, it's
[75:48] not really an answer, but one of
[75:50] Justin's builds, like the prime MR2s
[75:52] with the with the um
[75:55] with the Gen 4 3S GTE. However, um there
[76:00] is an answer um that I'm keeping from
[76:02] you that was a dream car that I am going
[76:05] to have for two months uh when we have
[76:06] it as a giveaway. It's going to be a big
[76:08] event. It is a turbo station wagon.
[76:14] So, in a future giveaway, we're going to
[76:15] be giving away a manual transmission
[76:17] turbo station wagon. I'm not going to
[76:19] tell you what it is. Some people in the
[76:21] chat probably are already guessing what
[76:22] it is because I've talked about this
[76:23] particular car for so much and now that
[76:25] it's legal with the correct engine that
[76:27] it needs. So, that's going to be that.
[76:32] Someone's being cute. Uh FWWC says,
[76:34] "What about a 4Runner?" Yes, the third
[76:36] generation 4Runner that I own that I
[76:38] sold because I hardly ever used it. Um I
[76:41] see I see third generation 4Runners
[76:43] going by. I was like, "Oh, I miss you."
[76:45] But then I recognized that once I moved
[76:48] to the suburbs, I didn't really need
[76:50] that.
[76:54] >> Is there any cooking questions on chat?
[76:56] >> Yes. Are there any cooking questions?
[76:58] We'll be happy to answer.
[77:00] >> And not professional chefs here.
[77:03] >> What beer shall I sample next?
[77:06] We
[77:07] >> no
[77:08] >> highest.
[77:09] >> We actually have alien church. We also
[77:12] have yards IPA. We also have
[77:16] >> lime.
[77:17] >> I'm going to get my sampling sampling
[77:19] glass with lime.
[77:21] >> You know that's what I want. Can I go up
[77:22] to someone who has an open beer saying,
[77:24] "Please, sir, may I have a sippy momo?"
[77:26] >> Where's mine?
[77:27] >> You are literally in your own house. You
[77:29] can have as many beers as you would
[77:30] like. Here, let me walk over. I'm going
[77:33] to walk over here to the chat. Why are
[77:35] you banana?
[77:37] >> Why are you banan?
[77:40] >> I'm seeing Saab 900. Martini went gin.
[77:44] >> Uh there is no
[77:47] >> Yeah, there is no liquor tonight.
[77:48] >> You got to kind of
[77:49] >> Oh lord.
[77:51] >> And then you get beer, you know, in my
[77:54] experience at least.
[77:55] >> Hey Chad, I had more beer.
[77:59] And if you know you can like kind of do
[78:00] this.
[78:01] >> Well, he has chosen to sing to so now
[78:03] you have to deal with that. Oh, here we
[78:04] go. We have a dono. I asked this last
[78:07] time. Never got a straight answer. What
[78:09] was your question? Absolutely.
[78:11] >> Um, this kind of got to do your duty.
[78:14] >> The sincha. Shinjchow.
[78:16] >> Shinga.
[78:17] >> Shinga.
[78:18] >> Chingo.
[78:19] >> Shinga. It It tastes like out of the
[78:22] bottle. It tastes like beer I'm drinking
[78:24] the next day.
[78:26] >> No. What?
[78:28] It's like pre-kunked Stella.
[78:32] >> Pre- stun.
[78:33] >> That is not No, it is actually good. Do
[78:37] not compare it to that. You cannot
[78:39] compare it to pre-kun. Absolutely not.
[78:43] Let's see.
[78:43] >> Stella, a beer that can only be enjoyed.
[78:45] >> This is keeping me company while I poo.
[78:47] Well, I am very happy to hear that.
[78:49] >> Uh Chris age 88 says, "I asked this last
[78:52] time. Never got a straight answer." And
[78:54] what was this that he asked last time? I
[78:56] don't. Best East Asian food. I
[78:58] personally love Thai. Well,
[79:01] >> well, it's East Asian. We can keep
[79:03] going. I mean I mean Korean barbecue is
[79:05] hard to top.
[79:07] >> KBQ.
[79:08] >> Korean barbecue loves.
[79:10] >> It's It's really good and KBBQ is
[79:13] delicious. However, I have to give my
[79:16] personal opinion right now, which I
[79:17] should probably be on camera for this.
[79:19] Excuse me.
[79:20] >> Good vote. One of my favorite things
[79:22] whenever it comes to Asian cuisine in
[79:24] general is just a rice bowl because a
[79:28] rice bowl is a open canvas to put
[79:33] whatever you guys want on top of it. A
[79:37] lot of people just eat bowl of [ __ ]
[79:39] and that is genuinely one of the best
[79:42] ways to eat food. Get a high quality
[79:47] high quality
[79:49] rice maker.
[79:52] Cook it and then put whatever you want
[79:55] on top. No one's going to judge you. No
[79:58] one's going to care because anything on
[80:00] top of rice is going to be delicious.
[80:03] However, I I will say my personal
[80:05] favorite
[80:06] >> caveats.
[80:08] >> Pull the rice out whenever it is still
[80:11] hot. Put it in the bowl
[80:15] of which your [ __ ] will go on top.
[80:18] >> Let that steam do some work on it.
[80:20] >> Correct. Because then you put soy sauce
[80:22] over top. Fried egg, a little gocha
[80:26] jang, which is sweet and spicy.
[80:28] >> Oh, I love gou jang.
[80:30] >> And you can even put a little bit of
[80:31] chili crisp or something like that over
[80:33] top.
[80:33] >> Question was
[80:35] >> uh East Asian food. East Asian cuisine.
[80:37] >> Pad or pal. Uh, see you are going very
[80:42] high-end on it. I'm talking
[80:44] >> that's not high-end as [ __ ] That's a
[80:45] street food. Pata is a street food.
[80:48] >> Okay, true. But we're talking general
[80:51] accessibility.
[80:51] >> How would you make that?
[80:52] >> General accessibility. It's two It's
[80:54] less than $2 US on the street in
[80:56] Thailand.
[80:57] >> But how would you make it at home?
[81:00] >> How would I make it at home?
[81:02] >> You can pick your ground protein of
[81:05] choice.
[81:06] >> See, I'm not talking about ground
[81:07] protein of choice. I'm talking about a
[81:09] fried egg on top as the protein.
[81:11] >> That that is the thing. Pad kapow comes
[81:14] with a fried egg on top.
[81:15] >> Mhm. And then you put a little bit of
[81:17] squeeze go jang go over top.
[81:19] >> That would be Korean. This is Thai.
[81:25] >> Yeah, you're kind of right. You're
[81:26] actually kind of right. But at the same
[81:28] time, it's still sweet and spicy. It's
[81:30] still good. Mr. Regular, back to you.
[81:32] >> We have another super chat like before
[81:36] asking where is the grandma pie. Another
[81:38] one.
[81:39] >> Oh lord.
[81:39] >> I told you. Yeah. What did you say? NO
[81:42] ONE'S GOING TO remember when I [ __ ]
[81:45] tell you now. They're going to [ __ ]
[81:46] remember.
[81:47] >> Where's the grandma pie? The grandma pie
[81:48] is coming. This was a last minute thing.
[81:50] And when we do the grandma pie, um, what
[81:54] I think I want to try, if it's possible
[81:56] since I'm Mr. Two Phones now, is that
[81:58] would I be able to get the same sort of
[82:00] streaming effect if I use one phone if I
[82:03] if I stream directly from my phone to
[82:06] YouTube? But is the YouTube streaming
[82:09] app only still allowing filming in
[82:12] vertical, not horizontal? That's that's
[82:14] my question. I suppose I could just try.
[82:16] But thank you so much for the super
[82:18] chat.
[82:19] >> Thank you so much for the super chat
[82:21] with the uh
[82:23] >> with uh asking where where's the grandma
[82:25] pie. Don't worry, we're going to do it.
[82:27] Um we have
[82:31] >> we have someone in chat wanting me to
[82:33] tell something to Jack. Someone in the
[82:36] jack says, "Tell Jack I said he looks
[82:40] like a thumb thumb."
[82:42] >> Oh my god. [laughter]
[82:44] >> Oh, I see. Blaze has entered the chat.
[82:47] >> Oh, okay.
[82:50] >> Come on.
[82:52] >> That comment sent Holly to the ground.
[82:56] >> Trust me, it wasn't going to take much
[82:58] to send Holly to the ground. She's
[82:59] [laughter] been uh
[83:02] >> quite the wave.
[83:04] >> Here's my response. for a minute here.
[83:06] Not my first mean comment online. I know
[83:10] it's not the first mean comment or even
[83:12] the meanest comment that gets you. It's
[83:14] the one that is specifically targeted to
[83:17] you.
[83:18] >> Not even specifically targeted. It's
[83:19] that one where it's like
[83:21] >> it's like it's the one that's like just
[83:24] so far out of left field that you just
[83:27] at no point could you have conceived
[83:29] someone throwing that one at you.
[83:30] >> Oh, it's a spy kid's thumb thumb.
[83:33] [laughter]
[83:33] >> Yeah. two minutes later finally pieces
[83:36] it together.
[83:36] >> I mean, to be fair, nobody's gonna trust
[83:38] a thin chef. So, this is true.
[83:41] >> I found
[83:42] >> No, the problem is that I specifically
[83:45] remember my first real job I ever had,
[83:48] which you know, quotes on that one.
[83:50] >> I see you, Simon Trent 800.
[83:52] >> Worked on some of the houses.
[83:54] >> I will check my phone.
[83:56] >> Uh, and yes, you can send a picture of
[83:58] the MR2.
[84:02] His neck disappeared into his shoulders.
[84:05] He looked like a thumb.
[84:07] >> Are you good,
[84:08] >> dude? I had to get really drunk to play
[84:09] Magic the Gathering.
[84:12] >> You lost.
[84:12] >> You were really drunk playing the Magic
[84:14] Playing Magic. Your entire playmat from
[84:16] corner to corner was all of your lands.
[84:19] There was zero stacking there.
[84:21] [laughter]
[84:22] And I know it was only done that way for
[84:24] the sole purpose of you being able to
[84:26] count how many lands you had. Don't
[84:28] worry, I've been there. I've seen it. I
[84:31] I I have experience with horribly
[84:34] inebriated. I have seen someone down
[84:36] three shots and do a bomb rip before
[84:38] they even shuffle their deck.
[84:42] >> That's the best way to play that game is
[84:44] just
[84:45] >> Oh, trust me. He Oh, trust me. He got
[84:48] dog walked.
[84:49] >> You're talking to somebody who has
[84:50] played drunk frat boy Magic the
[84:53] Gathering. Every life point you lose is
[84:55] a chug of a beer. If anybody here where
[84:58] I know we're getting away from cars, I
[84:59] apologize. If you want to get back to
[85:01] it, sure. Mr. Regular will return
[85:03] momentarily. But if you've ever played
[85:06] Magic the Gathering, where every single
[85:09] life you lose is a huge swig of beer,
[85:14] you will be intimately familiar with
[85:16] what is going on tonight.
[85:17] >> What's absolutely depressing, if you
[85:19] think about it, is the fact that Magic
[85:21] did
[85:22] >> Yep. did make their attempt
[85:24] >> to combine vehicles and their already
[85:28] nerdy game and it fell completely flat.
[85:31] >> It fell so far on their face and I am so
[85:35] sad about it.
[85:36] >> Oh, here we had a uh here. Can I Can I
[85:38] see that?
[85:38] >> Oh, go for it very much. We had a super
[85:41] chat. Uh Canadians sent an instant DM.
[85:44] >> Oh, yeah. We were addressing him. I'm
[85:45] literally talking to him on Instagram on
[85:47] the phone right now.
[85:49] >> Yeah. Uh, Gracie says, "RIP, Holly.
[85:53] >> I I'm actually drinking water right now
[85:55] because I have spent most of the day
[85:57] replacing my blood with alcohol."
[86:00] >> Holly is currently on a personal rescue
[86:02] mission. Results: I'm a Mountain Head 2
[86:05] says, "Fuck yeah, thank you for the FO
[86:08] recommends." Absolutely. We absolutely
[86:10] love FO here in Philly and I will
[86:13] maintain that it is one of the best
[86:15] hangover cures you can possibly ask for.
[86:17] It is delicious. As someone in a medical
[86:20] field, your hangover cure
[86:22] >> or remedy.
[86:23] >> Oh, [ __ ]
[86:25] >> Oh, yeah. Salt.
[86:26] >> Well, here. Actually, you know what? I
[86:28] need to tell the people this because I I
[86:30] Here, hold on. I need to go on my diet
[86:32] tribe real quick.
[86:34] >> Let the chef go on a diet tribe.
[86:35] >> Okay, Mr. Chef.
[86:37] >> So, I have been maintaining this for
[86:40] years. And this is somebody who's been
[86:41] going to conventions
[86:43] for a long time. And I think the people
[86:47] in chat are going to start calling me a
[86:49] lunatic.
[86:51] >> Yeah, look at the Yeah, put it back
[86:53] where it was and then go look at the
[86:54] computer.
[86:55] >> Yep.
[86:55] >> The computer shows the full
[86:57] >> Yeah, you're Yeah, Holly, you're good.
[87:00] You're good, Mr.
[87:02] >> So, I'm going to probably get flamed and
[87:05] I'm probably going to be called a
[87:07] lunatic, but I'm going to stand by my
[87:10] reasoning.
[87:12] >> I love you, hun.
[87:13] >> I'm dating you. The best hangover cure
[87:16] possible
[87:18] is sushi.
[87:20] Why?
[87:22] >> You said this at Con Murphy's when we
[87:25] got our Irish breakfast.
[87:26] >> Yes, I did. Hold on. Hold on. Hold on.
[87:28] Hold on. I need to speak my I need to
[87:30] speak.
[87:31] >> He's logically sound in this. Let him
[87:33] go.
[87:34] The three things that you need whenever
[87:36] you are hung over are carbohydrates,
[87:40] clean protein, and the salts that you
[87:43] sweat out the night before. How do you
[87:45] get that? Well, you get the
[87:48] carbohydrates
[87:49] from the rice.
[87:51] You get clean protein from the clean
[87:54] fish.
[87:56] And when you sweat out all the salts
[87:58] that night before,
[88:00] just dunk it in soy sauce. It is that
[88:03] easy. I am sorry and I know that this is
[88:07] one of the most controversial things
[88:08] you've heard all night, but I will stand
[88:10] by it. The best thing you will hear
[88:13] tonight is that sushi is the best
[88:17] hangover cure possible. Mr. Regular,
[88:20] please take over because I feel like I
[88:22] am going to get slaughtered right now.
[88:24] >> I mean, I was going to counterpoint you.
[88:27] >> Okay, I'm looking at the guy's
[88:31] interesting. I was going to count.
[88:33] >> Wait, what's up with those?
[88:35] >> I want to hear what the comments have to
[88:36] say.
[88:38] >> Interesting. Are those ITBs?
[88:41] Is that a silver top?
[88:45] I I'm unfamiliar with that particular
[88:47] you got coil on plug.
[88:50] >> Fire away.
[88:51] >> Still with mechanical mechanical ITVs
[88:54] and the big foam filter.
[88:59] >> I mean, I like that. I want to know
[89:01] more.
[89:03] >> Uh, it it reminds me I'm talking to
[89:05] Simon Trent right now.
[89:09] >> You're in You're in Canada. It says
[89:11] custom build. So, okay.
[89:12] >> Fish. I'm so sorry to hear that. That is
[89:14] awful. It's for that exact reason. I am
[89:17] a
[89:18] >> 7A block and crank. Okay.
[89:22] >> Yeah,
[89:23] >> I Waffle House bacon.
[89:25] >> I mean,
[89:26] >> Waffle House bacon.
[89:28] >> Check in with me from month to month. I
[89:30] mean,
[89:31] >> I don't know when I'm going to Canada
[89:33] next.
[89:37] >> Dairy. Dairy. Dairy. A hangover. Yeah,
[89:41] dairy.
[89:43] >> Brian, some folks
[89:45] can be when the liquor starts talking
[89:50] from the liquor. That
[89:51] >> I I I am still team faw. And I'm still
[89:54] team faw for the fact that
[89:56] >> you can breathe it in. Well, part of
[89:58] that filling all the space. Yeah. So,
[90:01] that's fine and all if you actually like
[90:04] eat it, but the thing about it is the
[90:07] broth itself contains enough salt,
[90:12] enough cinnamon, enough starise and
[90:16] things like that that actually
[90:18] >> Is that why Chief Thomas
[90:20] >> is lower the actual response from your
[90:24] body from poisoning? It's you're you're
[90:27] arguing from a point of almost like
[90:29] antioxidant and anti-inflammatory is
[90:32] where it is.
[90:33] >> Yeah.
[90:33] >> You're not wrong
[90:36] if you
[90:37] >> from Europe
[90:38] >> and you know like at least in the
[90:42] Philadelphia area you can admit that
[90:44] they overload you on the [ __ ] that they
[90:47] put in the bowl. Sure.
[90:49] >> They they don't want you to [ __ ]
[90:51] finish it
[90:53] >> because they they want you to leave some
[90:55] of the bowl so that you don't, you know,
[90:59] >> cuz it's not it's not the
[91:03] instance of, you know, if you don't
[91:05] finish it, you're being rude. It's if
[91:07] you don't finish it, we did a good job
[91:09] as host,
[91:10] >> right? But you're also talking from a
[91:13] point of value for money. For me, it is
[91:16] a direct injection of everything that
[91:20] your body needs. Carbs, protein, salts
[91:24] as fast as you can. because so many
[91:27] brands did such a
[91:28] >> that's kind of up to you to order water
[91:31] >> because you are still getting everything
[91:32] you need but
[91:35] >> you order a glass of water
[91:37] >> say where all they have to say is oh in
[91:40] >> I mean to be fair if you're being a
[91:41] responsible party boy you should have
[91:43] liquid IV because good lord we're all
[91:46] furries and if you're going to a furcon
[91:48] without liquid IV
[91:51] >> God help you that's the entire point
[91:53] >> to nothing of everything except for it
[91:55] bey
[91:58] if you're going to a furcon and you're
[92:00] drinking a lot, especially if you're in
[92:02] one of those rooms where you have your
[92:05] own bartender,
[92:07] >> you should have a
[92:10] >> armada
[92:13] >> of liquid IV
[92:15] >> ready and waiting.
[92:17] >> No, I mean like there's like
[92:18] >> it's almost implied. However,
[92:21] >> I will not dispute you that fur for
[92:24] filling you back up.
[92:27] >> As well as the meat, the salts, the
[92:28] carbs, the everything, the greens.
[92:30] You're correct.
[92:32] >> Oh, yeah. No, it's just like back
[92:36] >> earlier in this year, I ordered extra
[92:39] broth just to drink it.
[92:43] >> It's See, you are allowed to drink the
[92:45] ingredients. It's it's just better than
[92:48] [ __ ]
[92:49] >> question. This is going to be weird bro
[92:50] science.
[92:52] >> If I do this, if I take creatine
[92:56] before I drink, am I doing anything?
[92:59] >> No.
[93:00] >> Please, please allow me.
[93:01] >> Creatine is just protein, isn't it?
[93:03] >> No.
[93:04] >> Creatine is a dietary supplement. It is
[93:07] one of the most heavily studied dietary
[93:10] supplements of our modern age. It pulls
[93:12] water into your muscle fibers and it's
[93:15] better for your overall health. Mind
[93:16] you, it is great for your overall
[93:18] health. Taking five milligrams, taking
[93:21] like 5,000 milligs a day, I forget the
[93:24] exact measure.
[93:24] >> Like half of this.
[93:25] >> Yeah. Like like that spoonful a day,
[93:27] like it's fine. It's good for you. It's
[93:29] really good for your overall health.
[93:31] They've studied it relentlessly. It's
[93:34] good to take, but all it does is it
[93:37] pulls water away from your fat cells
[93:39] into your muscle cells. That's what it
[93:41] does.
[93:42] >> It's It's why people who know nothing
[93:44] are going to be like, "Oh, that's a
[93:45] steroid." No, it's not. It's It's just
[93:47] putting water somewhere else in your
[93:49] body.
[93:50] >> So, what's the point of doing that?
[93:52] >> Better for your muscular health,
[93:53] especially if you constantly train like
[93:56] for strength training and stuff. It does
[93:58] a lot for you. It help it just
[94:00] >> you don't get fatigued as fast. Now,
[94:02] it's not like a It's not like you're
[94:04] going to take this and it's like a Super
[94:05] Mario Star and you just run down the
[94:08] street.
[94:08] >> Farthest thing from it. All it's doing,
[94:11] >> plain and simple, it's putting it's
[94:13] taking water like out of your fat cells
[94:15] and out of other cells and just drawing
[94:17] it to your muscles. So your muscle
[94:19] cells, your muscle fibers have a little
[94:22] bit more to work with.
[94:23] >> Yeah.
[94:24] >> It's stacking the deck in your body's
[94:26] favor. But you also
[94:29] you got to take it consistently for at
[94:31] least 2 weeks before you start having
[94:33] any benefit. notice anything.
[94:36] >> Yeah.
[94:38] >> Don't be unhinged.
[94:39] >> And I haven't I haven't taken creatine
[94:41] in like two months cuz I keep
[94:44] forgetting.
[94:45] >> Tell me about it.
[94:46] >> Yeah. Yeah.
[94:46] >> All right. Time out.
[94:47] >> I know. Now wait a quick creatine
[94:50] question because you work out more than
[94:51] me. I'm sorry for taking the microwave.
[94:52] [laughter]
[94:52] >> He's asking genuine questions.
[94:54] >> We're going to leave it to the um
[94:55] >> Do I need to take this with a meal or
[94:59] can I Does it matter?
[95:03] Creatine relies on your bodily
[95:05] hydration, not on meals. Other
[95:07] supplements like if you take if you take
[95:09] zinc, if you take magnesium, if you take
[95:13] ashwagandha and tonad ali or other body
[95:17] chemistry stuff, that stuff relies on me
[95:19] on meals. Creatine, you got to be
[95:21] hydrated. You need to be sufficiently
[95:24] hydrated. And this isn't just for the
[95:25] day. This is over the course of days
[95:28] that you're drinking 2 lers of water a
[95:30] day normally. Okay,
[95:32] >> that's what it's relying on that you're
[95:35] consistently hydrating yourself, which
[95:37] quite frankly, looking at
[95:39] >> most people don't. Yeah,
[95:40] >> looking at my job right now and the
[95:42] habits I'm in. Yeah, I need to focus on
[95:44] drinking water before I really focus on
[95:46] getting every one of my supplements back
[95:48] in order.
[95:49] >> You know what? I have a weekend. I have
[95:50] a whole weekend plus Monday to do that
[95:53] to get myself back on track
[95:55] >> after my gauntlet in Atlantic City for
[95:59] my last work day of the week.
[96:01] >> Okay. It's just worth the mic away from
[96:02] Holly. What was the question?
[96:03] >> I need to address the chat directly. Hi,
[96:06] Ogre. How's it going?
[96:08] >> Hello, Holly.
[96:09] >> Hi, Ogre.
[96:09] >> Let's take a look at the chat. Oh,
[96:11] Ogre's in the chat.
[96:12] >> Yeah, Ogre's in the chat.
[96:13] >> Hi, Ogre. [laughter]
[96:15] >> Hi, Ogre.
[96:17] >> Look forward to working with you again
[96:19] at
[96:20] >> Good Lord, your body is a constant
[96:22] chemistry experiment. Who knew?
[96:24] >> Builds up. Fair enough.
[96:27] >> I think Ogre is more of an engineering
[96:29] experiment.
[96:31] That man's big.
[96:32] >> Endless endless experimentation. Oh no.
[96:35] Seen that coming.
[96:37] >> No, I mean like
[96:40] >> as a creature
[96:40] >> civic engineering because that man big.
[96:44] >> Oh lord.
[96:46] Look, I'm going to
[96:47] >> they they need to build streets big
[96:49] enough to handle him. He's like he big.
[96:53] I mean, that's a blessing and a curse to
[96:55] be, you know,
[96:57] >> be blessed with so with such great size
[97:00] that
[97:01] >> no normal street or car or train can
[97:06] accommodate you. But also, it's like, oh
[97:10] wow, I have to actually focus on making
[97:11] sure it's there's enough room for me.
[97:14] [laughter]
[97:15] That was my Hey, that was my college
[97:16] girlfriend's dad. The dude was some like
[97:19] 64
[97:22] built like concrete Navy chief.
[97:26] If it wasn't for the fact that I've seen
[97:30] very unhinged human beings, he would
[97:32] have scared me. He would have scared me
[97:34] to death. But I don't know enough uh
[97:37] enough social work credits in college
[97:39] and yeah.
[97:40] >> Well, I mean to be fair here, give me
[97:42] the money. I will say this.
[97:45] >> One second, Ogre. I just want to say we
[97:47] have like two backwards hats guy here.
[97:49] >> Here you go. [laughter]
[97:53] >> You little [ __ ] Thank Thanks. Thanks,
[97:56] Holly.
[97:58] >> You little [ __ ]
[97:58] >> He'll know what that means.
[98:00] >> On the more sober side, I will say this.
[98:02] >> Thank you for that.
[98:03] >> We are talking about bro science at this
[98:06] point.
[98:06] >> I'm going to go dark for a couple days.
[98:08] >> So,
[98:10] I apologize for that. I love him and I
[98:13] love all
[98:14] >> Mr. regular is taking charge of the
[98:16] stream. Give us one second.
[98:19] >> Future Brian is going to forget about
[98:21] this, but at some point
[98:23] >> real
[98:24] >> he's going to talk to you while taking a
[98:26] [ __ ]
[98:27] >> because that's what that's when I check
[98:28] my DMs when I'm on the So apologize for
[98:31] that.
[98:32] >> Real Brian right there.
[98:33] >> I really like
[98:36] >> it's the guy with the MR2.
[98:38] >> Ah, fair enough.
[98:40] >> Custom build with this engine that
[98:42] doesn't belong in blah blah blah. That's
[98:43] my car. My type of car with a better
[98:45] engine.
[98:46] >> Oh, the one downstairs. The one that you
[98:48] disassembled the headlight unit for your
[98:50] video.
[98:51] >> Yeah. Yeah. And now And now it's got one
[98:53] of my favorite things to smell. We're
[98:55] going to have smell time.
[98:57] >> Unhinged
[98:59] behavior is unhinged type stuff.
[99:03] >> Average furry.
[99:04] >> I mean,
[99:05] >> smell time.
[99:06] >> I mean, particularly with cars, too. But
[99:08] whatever Brian's on as well.
[99:10] >> We be sniffing cars.
[99:12] >> Oh. Oh. Oh.
[99:13] >> Oh, wow.
[99:14] >> Oh, I want to whiff. Good lord.
[99:16] >> I smell that whenever you walk past.
[99:19] Good lord. What
[99:21] >> What decade is that from?
[99:23] >> How are all of us right? These are Go
[99:25] for it.
[99:26] >> Modern. Modern
[99:29] spark plugs for an 80s car.
[99:32] >> The fact that the first set of
[99:34] >> So NGK, like if you have a Japanese car
[99:36] and you're talking about spark plugs,
[99:37] you have to go NGK. [ __ ] Bosch.
[99:42] You got to go NGK. So, this is fresh
[99:44] rubber and silicone stuff made to
[99:46] withstand 200°.
[99:48] >> Jesus.
[99:49] >> I I have to
[99:54] >> um rock. Good lord. Worthy.
[99:57] >> Fresh.
[99:58] >> Worthy foot. So fresh.
[100:01] >> Worthy footnote. My
[100:02] >> for people who like silicone and latex,
[100:05] you know.
[100:06] >> I It was wink wink. Nudge nudge. Yeah.
[100:09] Also worthy footnote is the fact that
[100:12] the first set of uh translations are the
[100:16] French and not the Spanish.
[100:18] >> It's I bought these on Amazon. So,
[100:22] it's the same stuff.
[100:23] >> French.
[100:23] >> French.
[100:25] >> Well, like why a Japanese product has
[100:27] French on it.
[100:29] >> Well,
[100:31] and that's that's Spanish underneath.
[100:33] It's
[100:34] >> Yeah, I know. is the fact I was just
[100:35] noticing that the first translation is
[100:37] the French translation, not the Spanish.
[100:40] It's wires of the set. Like that's it.
[100:43] >> Yeah.
[100:43] >> Yeah.
[100:44] >> It's not that complic No, no, no. We're
[100:46] not talking complexity or anything. It's
[100:47] just the fact that they're that they're
[100:49] hiring.
[100:49] >> Stop asking me to translate things from
[100:51] [ __ ] French to English while I'm
[100:52] drunk. only very short but it's it was
[100:57] simply the hierarchy that they chose
[101:00] that French took a greater point in the
[101:03] hierarchy of translation than Spanish.
[101:06] >> Damn right,
[101:07] >> which
[101:10] it you don't see that often. You see it
[101:13] on like cologne or culinary products.
[101:17] You don't see it on auto parts.
[101:21] Uh,
[101:23] >> oh, he Oh, no. He's pondering. He's
[101:24] pondering his many experiences of seeing
[101:26] unhinged things.
[101:30] And there's a repressed memory coming to
[101:33] the surface that we don't need to talk
[101:34] about. Oh, he chose an alien church.
[101:37] Thank God.
[101:39] >> No, it is literally I am too.
[101:45] Actually, no. Let's be honest. I'm way
[101:46] too drunk for to translate French to
[101:49] English.
[101:50] We're not asking you to translate. We're
[101:52] only It's simp.
[101:57] There you go.
[101:58] >> All I wanted was a correct was a correct
[102:00] pronunciation. I didn't give a damn
[102:02] about whatever
[102:05] >> which means thank you for nothing. Go.
[102:08] Thank you for nothing, you [ __ ]
[102:10] >> Sweetheart, I just wanted to critic
[102:11] correct pronunciation. I did not give a
[102:14] damn about what it actually meant.
[102:16] >> Well, I'm drunk, so deal.
[102:18] >> Me, too. Gee sit. Okay, we're gonna
[102:22] we're gravity getting chat. I'm doing my
[102:24] laundry now.
[102:25] >> Going to put this over [laughter]
[102:27] now of all times.
[102:28] >> Brian's doing laundry and gravity is
[102:31] trying to get a W on our general kitchen
[102:34] activities.
[102:38] >> Oh, this is risky. I got to go pee,
[102:42] >> Chad. I just want every now it's my
[102:45] problem.
[102:46] >> I just want everyone to know
[102:48] >> that's not just a risky. That's a stupid
[102:50] >> hun.
[102:51] >> Frey is going.
[102:52] >> You're not helping me out.
[102:53] >> In what regard?
[102:54] >> Hand.
[102:55] >> Hand
[102:56] >> this. No
[102:57] >> chat. I just want everyone to know that
[102:59] Ray's Frey is going to work saying right
[103:01] now.
[103:02] >> Uh, which on the computer?
[103:06] >> Got it. Moving.
[103:08] >> I'm not handing you the mic.
[103:10] >> I already have a mic, baby. Freay is off
[103:13] to rip a fat piss and I am unhinged.
[103:18] And uh
[103:19] >> this is as hinged as you can get.
[103:22] >> Let's see. Simon Trent said, "10 years
[103:24] ago had a hard time finding something to
[103:26] replace my 20 volt plug wires."
[103:30] >> Dumplings. Can you ask what ingredients
[103:33] in the roa does sour pecant bit that
[103:37] makes it so [ __ ] good?
[103:40] Oh, I can actually answer that question.
[103:42] Oh, chef time.
[103:44] >> Thank god we finally are in my
[103:46] wheelhouse. Thank god. Okay.
[103:48] >> In Okay, I I'll reread it to you again
[103:51] word for word. Can you ask what
[103:53] ingredients in the roa the sour/ pecant
[103:57] bit that makes it so [ __ ] good?
[104:01] >> So, whenever you're going to make roba
[104:03] veha, it's going to be a whole bunch of
[104:06] the Spanish spices. You can go on Google
[104:08] and basically look them up. It is the
[104:11] basic Spanish spices. Bye Holly.
[104:15] >> I'm still here. [ __ ] off.
[104:17] >> Chef is shopping.
[104:19] >> I'm so glad you're here.
[104:20] >> It's just saison on.
[104:22] >> It is going to be your basic Spanish
[104:25] spices. It's the way that you prepare
[104:28] them. You need to have your garlic that
[104:31] is going to be cut thin, not crushed
[104:34] like you would normally do for an
[104:36] Italian dish, but cut thin.
[104:40] Your rudimentary Spanish spices will be
[104:42] sufficient. And as you saw if you were
[104:45] here earlier, or if you weren't, that's
[104:47] okay. We uh browned the beef in the pan,
[104:52] one side and then the other, and then
[104:55] put it into another pan that had a lot
[104:59] of the beef stock over top. And
[105:05] thanks hon.
[105:06] >> Yeah, I know. Sorry.
[105:08] >> Yeah. And it's going
[105:10] Are you good,
[105:12] >> Chad? I'm going to make this really easy
[105:14] for you. Go to the grocery store and
[105:17] like go to the Latino section and find
[105:20] the spices. Anything that has the least
[105:24] amount of English on it, the better. Add
[105:27] more of that to the pot. Just throw [ __ ]
[105:30] in and you're good.
[105:32] >> Jack cross analysis.
[105:35] >> My analysis is
[105:38] exactly what I said. Basically, take
[105:40] whatever spices that are rudimentary for
[105:45] Spanish cuisine,
[105:48] thin cut garlic,
[105:51] heat from red pepper, and a whole bunch
[105:55] of uh beef stock.
[106:00] Put it over top of the beef. Oh, what's
[106:04] up?
[106:04] >> Um little addition. Is there citrus in
[106:07] it? that you can place near one of our
[106:09] chatters at says that there might be
[106:11] like a hint some orange in it. So
[106:14] citrus, where does that play in?
[106:16] >> That's actually a really good question
[106:18] because a lot of people do not put
[106:20] enough acid into their cuisine. I would
[106:23] highly suggest it might be orange, it
[106:27] might be apple cider, champagne,
[106:31] um, uh, white wine. I highly suggest
[106:35] that you put a little bit of citrus into
[106:38] your dish. Any sort of acid because we
[106:42] all if you know if you know you know
[106:45] salt, fat, acid, heat, one of the most
[106:47] rudimentary cookbooks here in the
[106:50] entirety of culinary cuisine is one of
[106:54] the best books that you can possibly buy
[106:58] that will tell you that you need to add
[107:01] a bit of acid. But it really does come
[107:04] down to
[107:06] whatever you think will fit better.
[107:09] Champagne is light. Rice wine vinegar is
[107:12] lighter.
[107:14] White wine vinegar is aggressive. You
[107:16] should add it. What's up?
[107:18] >> Yeah, like uh where's he at?
[107:22] Uh Christopher J. Butler, he mentioned
[107:24] adobo saison. All good [ __ ] As well as
[107:27] apple cider vinegar. That would work.
[107:30] >> I think that's a good starter. But as
[107:31] you saw us cook here, we had the
[107:34] peppers. We had a whole bunch of garlic,
[107:36] the misan plas, the bay leaves. You
[107:39] cannot skimp out on this stuff. You need
[107:42] to have every single ingredient ready to
[107:45] go and integrated. And we had over here,
[107:51] uh, I'm assuming they can see it.
[107:54] >> Brown stove tops in full view.
[107:57] >> Thank you. It was browned from the
[107:59] mayard reaction
[108:02] and we did it bit by bit. We put it into
[108:06] the pan, brought it over, added all the
[108:08] spices that were pre-prepared. But if
[108:12] there's anything I can teach the chat
[108:15] here tonight, it is the idea of low
[108:19] and slow. You cannot rush cuisine. You
[108:24] cannot rush flavor. Things what are the
[108:29] things that are going on in this oven
[108:30] right now
[108:32] cannot be expediated.
[108:36] They need time.
[108:38] Flavors need time to be expressed.
[108:42] They need time to be pulled out and to
[108:45] rest and to mix and things like that.
[108:48] There's no way that you're able to cook
[108:51] in a kitchen and force
[108:53] flavors into a dish.
[108:57] You just got to take your time with it.
[108:59] And that's okay. And Roba is the perfect
[109:03] uh expression of that because it's the
[109:07] kind of thing that really
[109:09] you should make the night before.
[109:13] And once it's done,
[109:16] you let it sit in the fridge overnight
[109:20] because once it's once it's done,
[109:23] it sits and the flavors get to emulsify.
[109:28] They get to
[109:30] >> meet up. They get to mingle.
[109:35] And it's the same not even in Spanish
[109:37] cuisine. It's the same in French,
[109:41] Italian,
[109:43] Brazilian, Ethiopian, all these
[109:46] >> cuisines that I've cooked before.
[109:49] >> The whole thing
[109:50] >> is that they need time
[109:53] >> in the kitchen, in the fridge,
[109:57] overnight, and then when they come back
[109:59] out onto the stove top, they're able to
[110:02] be expressed
[110:04] better.
[110:05] >> I got something for your expression.
[110:08] my dick.
[110:09] >> Someone in the chat says, "Are you going
[110:12] to edge the food?"
[110:16] >> Weirdly enough,
[110:18] that's not a bad analogy.
[110:20] No, I'm [ __ ] with you. Absolutely
[110:22] not. That's not what I'm talking.
[110:24] >> It's a cursed analogy, but it's a valid
[110:26] one.
[110:27] >> I know. The idea is basically you need
[110:29] to give time for the ingredients to meet
[110:32] up within the dish,
[110:34] >> express themselves and then whenever you
[110:37] serve it,
[110:38] >> whenever that is, whether it be
[110:41] there and then or overnight,
[110:44] whether you have edged them or not,
[110:48] the flavors themselves will be present
[110:51] because you the idea is that you worked
[110:53] hard. You worked really, really hard to
[110:58] get the most out of your ingredients.
[111:01] >> Okay?
[111:01] >> And whenever it comes onto the plate,
[111:03] well, guess what?
[111:07] It tastes
[111:09] [ __ ] delicious.
[111:12] >> Chat, Jack, hold my hand.
[111:15] >> All right.
[111:15] >> Now,
[111:16] >> chat,
[111:17] >> uh,
[111:17] >> you need to learn how to cook by vibes
[111:19] and vibes only.
[111:22] >> Learn to love. Frey went somewhere and
[111:24] he's still miked up. Is he on the
[111:25] bathroom?
[111:26] >> No, I have the mic.
[111:27] >> OH,
[111:27] >> HE PUT IT ON ME.
[111:29] >> OKAY.
[111:29] >> YEAH, we're good. He doesn't have the
[111:30] poop mic. He doesn't have
[111:32] >> Okay. So,
[111:33] >> yeah, I was just on a massive diet tribe
[111:36] because I was locked in on cooking. But
[111:39] then I realized, oh god, we have Holly
[111:42] here.
[111:43] >> Chat, learn to cook by vibes and vibes
[111:45] alone. What you do is you sniff an
[111:47] ingredient before you add it to the pot.
[111:49] And if it smells good, toss that [ __ ]
[111:52] in. And if it don't, toss it down the
[111:55] trash because it's probably bad. Um,
[111:58] >> hello everybody on Instagram. [laughter]
[112:01] >> So, like,
[112:03] you will learn to cook by vibes alone
[112:06] and eventually you will become a master
[112:09] chef.
[112:10] >> Just just throw [ __ ] in a pot. Just
[112:13] throw [ __ ] in a pot. It's great.
[112:16] Uh, everybody on Instagram, uh, welcome
[112:18] back. This is a
[112:21] >> Yeah. Yeah.
[112:21] >> All right, cool. Throw [ __ ] in a pot.
[112:24] >> Yeah. Hello everybody on Instagram.
[112:26] Thank you, uh, for just jumping in. This
[112:28] is a cooking stream that assign you cast
[112:30] to, uh, YouTube. Just that Instagram
[112:32] gets a different viewpoint than what uh,
[112:35] YouTube is over here. I have ignored the
[112:38] uh, uh, chat for a little bit and I keep
[112:43] knocking the power out of the laptop.
[112:46] like
[112:46] >> um Guy Fiero
[112:50] uh measuring ingredients is unconfident
[112:52] for laring chefs. Real chefs eyeball it
[112:55] not wrong. Fat is flavor. Your brain
[112:57] loves butter. Dude, I love butter. I'm
[113:00] not very good at cooking. What I am good
[113:02] at is adding butter to stuff.
[113:05] And you know, I'm very good at timing my
[113:07] farts. That hurt.
[113:08] >> I'm not good at cooking. [snorts]
[113:10] >> No. Are you good in general?
[113:11] >> Oh, yeah. I'm good.
[113:12] >> You sure? Uh, someone says 20 bucks for
[113:15] a beer shotgun. I'm not good at
[113:16] shotguning beer, but thank you.
[113:18] >> This alien church.
[113:19] >> What's my opinion on the
[113:21] >> taste that? Taste it.
[113:24] >> Dollar Straatti X-Men. I have no idea
[113:27] what that is.
[113:30] >> Uh,
[113:31] Hamorg
[113:33] says, uh, "This reminds me of college.
[113:37] Now I feel old even though I'm as old as
[113:39] everybody else in the room." Yeah, this
[113:41] does feel like college. What I liked
[113:43] about moving down here,
[113:44] >> start slurping it down.
[113:48] >> And we do have dual mics going here, so
[113:50] you simultaneously hear me and those
[113:52] guys up there.
[113:53] >> Yep. Uh chat can
[113:56] suffer as needed.
[113:57] >> Yes, chat will suffer as needed. I
[114:00] forget the um Christopher uh Butler
[114:03] says, "I forget the chef's name." Uh
[114:05] that is Frey, but he doesn't have the
[114:07] mic right now. Uh Jack was on mic for a
[114:10] little bit, the sue chef. But I wonder
[114:12] if he's if he was ever a good eats fan.
[114:15] Been watching Alton Brown since season
[114:17] 1. Uh phrase back. We have a
[114:19] >> Are you an Alton Brown fan?
[114:23] >> Give or take.
[114:24] >> He says give or take.
[114:25] >> Yeah, give or take. Alton Brown fan.
[114:28] >> Like
[114:30] my actual
[114:35] >> enjoy.
[114:36] >> Taking the mic.
[114:38] >> Walton Brown. Yes. No. I grew up with
[114:40] like Good Eats, but like my actual like
[114:44] you want to ask me who like my
[114:45] inspiration was, it's Anthony Berdane.
[114:48] Um
[114:52] I absolutely love that guy. I'm sad that
[114:55] he's gone.
[114:59] >> Okay.
[114:59] >> Anthony Bourdain.
[115:00] >> Oh yeah, 100%. No, Anthony Bourdain was
[115:03] a
[115:05] >> Yeah,
[115:05] >> that's probably not that's probably not
[115:08] heard by chat, but
[115:10] >> yeah,
[115:16] >> did something that a lot of people
[115:18] didn't, which was actually delve into
[115:23] scary,
[115:25] you know, scary countries that the white
[115:29] folk didn't want to go into
[115:32] >> quote unquote
[115:33] >> and also you know gave perspective at as
[115:38] a writer
[115:39] >> on those places and you know I kind of
[115:42] think that nowadays that we're we we
[115:45] have a great disservice of not having
[115:47] him.
[115:48] >> We do. Yeah. Um because this was a
[115:51] mainstream person that could go into a
[115:54] place that most of us would be too pants
[115:59] sweating to go into
[116:03] and connect with people,
[116:06] have those tough conversations,
[116:09] and then wrap it around what was
[116:11] perceived as a culinary food show.
[116:17] >> Yeah, I agree. like it was about food,
[116:20] but it was really uh
[116:24] a humanist experience. If he was if he
[116:27] was nothing else, he he was a humanist
[116:29] in the romant romanticist sense.
[116:32] >> Oh, yeah.
[116:32] >> Yeah.
[116:32] >> You know,
[116:33] >> Christopher Butler in the chat says,
[116:35] "Oh, I watched No Reservations
[116:37] Religiously, too. He was a phenomenal
[116:39] writer as well as a chef." Um, and
[116:44] Sledgehouse Hammer says, "Plus one for
[116:46] the gritty shirt. So
[116:49] >> yeah,
[116:50] >> he was a phenomenal writer.
[116:52] >> And I think I, you know,
[116:56] it we we definitely were sure, you know,
[116:59] we we definitely have a disservice of
[117:01] not having him around anymore
[117:03] >> because
[117:05] so much is happening nowadays that we
[117:07] would, you know,
[117:10] we need someone to translate
[117:13] to the wine moms of the suburbs like you
[117:16] did. Yeah.
[117:17] >> And and the wine moms of the sub suburbs
[117:21] would listen to him and go, "Oh, yeah.
[117:24] No, he's in insert random topographical
[117:27] place here and that's so cool."
[117:30] >> Mhm. But actually like listening to what
[117:33] he's saying and delving into it would
[117:35] give you a greater perspective of you
[117:38] know kind of just not
[117:42] of what else is going on and also just
[117:45] kind of a different perspective on the
[117:47] history of kind of how things happened.
[117:49] Like if you look and really look and see
[117:53] like the places he loved the most were
[117:55] places that
[117:57] we kind of wash over like Vietnam,
[118:01] Cambodia, and everything else. One of
[118:03] his favorite like one of his most famous
[118:04] quotes is like you would you would
[118:07] [ __ ] punch Henry Kissinger in the
[118:09] face until he was dead.
[118:10] >> Yeah.
[118:11] >> If you knew what he would do,
[118:14] >> you would never stop punching him in the
[118:15] face about Yeah. what he did to
[118:17] Cambodia.
[118:19] So
[118:21] he was one of the first people in
[118:24] mainstream television to give people a
[118:28] greater perspective.
[118:29] >> Yeah.
[118:30] >> of the world.
[118:31] >> I would love to have the bankroll to
[118:34] just
[118:36] >> hire at least one person to go on the
[118:39] road with me or and like or me and Nick
[118:43] to just mic us up or or do what we're
[118:46] doing now. I would wear one mic and I
[118:49] would hand a mic to someone else and we
[118:52] just go around the country and when um
[118:57] uh this country's uh international
[119:01] relations are better to start traveling
[119:02] overseas where it's not a liability to
[119:04] be a yank overseas
[119:08] >> yeah and
[119:10] have the bankroll at the very least at
[119:13] least pay for someone's travel, travel
[119:16] and food expenses. Um, uh, to be able to
[119:20] do that. Um,
[119:23] maybe that'll happen with this little
[119:26] company that's going to be able to
[119:28] automate my uh, uh, my shorts because I
[119:33] had a talk with this company um, this
[119:35] this startup who do other things.
[119:37] They're like bad advertising guys and
[119:39] they're here in Monco and uh they're
[119:42] familiar with the type of uh work I do
[119:46] as a channel and
[119:50] I told them what I make and they said
[119:52] you should be making quadruple what
[119:54] you're making right now for the reach
[119:55] that we have
[119:56] >> and I said yeah I just I I haven't
[119:59] really
[120:00] >> I mean
[120:01] >> maximize my reach man
[120:02] >> if you look right if you look at the
[120:07] success uccesses that have come out of
[120:09] the stuff that me and you do, right? You
[120:12] have board aim,
[120:13] >> you have top tier.
[120:14] >> Yeah.
[120:16] >> That ain't happening anymore.
[120:17] >> No, not with that type of budget though.
[120:19] >> And he's gone.
[120:20] >> So
[120:22] >> this world travel special stuff where
[120:24] we're, you know, people delve into, you
[120:26] know, have an actual sincere look at
[120:30] local culture
[120:31] >> as it is at the time that they film it.
[120:34] >> Mhm. Yeah.
[120:35] >> Plus, you know, maybe some car culture,
[120:37] maybe some, you know, just everything
[120:38] else that it's a gap that's missing.
[120:41] >> It is.
[120:42] >> I want to fill that gap. Um, I need some
[120:46] extra cash to do it. You know, the
[120:48] giveaways will help with that. But when
[120:51] Nick and I traveled on the road, like we
[120:53] were just filming reviews. Um,
[120:58] what's needed is a whole bunch of SD
[121:01] cards.
[121:03] And we could do everything with this
[121:05] this right up here. This this this
[121:08] Action 5. We could do it because
[121:11] technology has advanced greatly since
[121:13] Bourdain's time that this and these two
[121:16] mics honestly were good for most of
[121:19] what's called FF on the fly, which was
[121:21] all of what Bourdain was. Now, there was
[121:24] a lot of B-roll. They had a third person
[121:26] there, or actually I think they had a
[121:28] crew of three camera persons. One that
[121:31] would film him and then they would have
[121:32] to go out and get establishing shots.
[121:35] Now, that's stuff I like doing, but at
[121:37] the same time, if I'm going to be on
[121:40] camera talent,
[121:42] I can't waste my time worrying about,
[121:45] hey, get this shot or this sunrise or
[121:47] this sunset or something. Someone who
[121:49] already knows how to do it. Um,
[121:52] honestly, Cat knows how to do that
[121:53] pretty well. I don't know what kind of
[121:55] travel companion they would be.
[121:57] >> Um,
[122:00] uh the
[122:04] XA60 camera I think would be the only
[122:08] other camera I would need because as
[122:10] much as I would like a digital SLR as
[122:12] that would be good for the runand gun
[122:13] style of the thing, the XA60 would be
[122:16] better.
[122:17] However,
[122:20] if I really think about it, traveling
[122:22] light, if I wanted to do like
[122:24] international stuff, I wouldn't want to
[122:26] take the Pelican case. Um, because then
[122:29] I'm going to be thinking about the case
[122:30] and all the different equipment I have
[122:32] in there.
[122:33] I would want to get it down to the
[122:37] Action 5
[122:43] and honestly the Action 5 and the Osmo
[122:46] which is the gimbal camera.
[122:49] Those two I could do everything plus the
[122:52] phone. You always have the phone. those
[122:54] two cameras because we would need the
[122:57] Osmo for rolling shots, for steady
[122:59] stuff, and one uh
[123:03] people on Instagram are attached to, you
[123:05] know, the little vacuum cup.
[123:06] >> Yeah,
[123:07] >> those three things.
[123:10] Oh, and the mics. So, technically four
[123:12] things, but all of that fits in a
[123:14] backpack.
[123:15] >> Yeah.
[123:15] >> And so, I would need a backpack and then
[123:18] my rolly bag, my my for clothes and
[123:21] stuff. That That's it. We can do
[123:23] everything with that. Now I just need
[123:26] $50,000 in travel expenses.
[123:30] Um
[123:34] uh
[123:35] yeah, blah blah blah. STRs and SSDs have
[123:38] gone through the roof since the AI data
[123:40] centers. Yeah, I know. I know. Um
[123:44] yeah,
[123:48] and a laptop.
[123:50] We need a laptop to dump footage at the
[123:52] end of the day.
[123:54] >> You know, at the end of the day, right,
[123:56] it's
[123:59] it
[124:01] >> like equipment aside, right? It's the
[124:03] humanity of it.
[124:05] >> Yeah. Yeah.
[124:05] >> Because it's that that really is kind of
[124:09] what's missing in a lot of the media
[124:11] that folks are consuming in regards to
[124:13] stuff like that. And that's I think
[124:15] that's the thing that I miss the most
[124:18] about and like it's still my comfort
[124:21] creature is like I I go and I watch all
[124:23] of like you know No Reservations, Parts
[124:26] Unknown and things like that because
[124:28] it's it's the humanity
[124:30] >> of all of it. And you know and Berdane
[124:33] was someone that was an imperfect saint.
[124:38] >> Yeah. If you really think about it, it's
[124:40] someone who admitted to the fact that
[124:42] he, you know, was addicted to opioids at
[124:44] one point,
[124:45] >> like had these vices and had everything
[124:48] else.
[124:49] >> And
[124:51] >> you can relate to somebody like that
[124:54] because it wasn't a perfect person.
[124:57] >> No.
[124:59] >> So you we we don't have that anymore.
[125:04] And it's I know we're getting very deep
[125:06] here. Yeah.
[125:07] >> But it you know
[125:10] >> I get I you know I I don't work a great
[125:13] job. like I I get I have the
[125:18] privilege, I'll say, of seeing people at
[125:21] their worst moments in their in their
[125:24] lives and coming home and being able to
[125:27] pull up the, you know,
[125:30] a video that, you know, or
[125:34] episode that he did on some random
[125:36] faroff country is is comforting to me
[125:39] because it reminds me at least that
[125:44] we're not so different and that we have
[125:47] that humanity still because people can
[125:51] get really ugly
[125:53] >> and I think we're we're missing that
[125:58] >> and so like equipment and everything
[126:00] else aside I think that if we were to
[126:05] >> figure out a way to go kind of back to
[126:07] that I think it would fill a niche that
[126:11] >> we really need right Yeah.
[126:14] Yeah. We I mean we can do that. The
[126:20] who I had never thought right writing
[126:23] dick and far jokes about cars would take
[126:25] me this far, but here we are. So there's
[126:27] no saying we can't do anything else. Um
[126:31] just need to create extra time in the
[126:34] extra time in the month really. Um,
[126:41] someone says uh they recommend to me
[126:44] this is uh FlexPro 1312.
[126:48] Uh says definitely recommend Dean Bog
[126:51] for a similar style. I've never heard of
[126:53] this person
[127:00] >> chat. He handed the handed the
[127:03] microphone to the dangerous person
[127:05] again. Nice.
[127:09] >> It's mine
[127:10] >> once more.
[127:13] >> I did want to say uh we don't have an
[127:16] Anthony Bourdain in a time where we need
[127:19] an Anthony Bourdain the most.
[127:21] >> Right.
[127:22] >> Because times are
[127:25] bizarre.
[127:26] >> Yeah.
[127:27] >> Become the Anthony Bourdain you want to
[127:30] see.
[127:30] >> Strange times. I'm back.
[127:32] >> Can't stress this enough. Become the
[127:33] Anthony Bourdain you want to see in the
[127:35] world. Yeah, I saw you sampling
[127:37] something out of a cup. Is there
[127:38] something to sample?
[127:40] >> Yeah, I just had a little bit of rice
[127:41] cuz um I needed something in my stomach
[127:44] to absorb alcohol.
[127:45] >> Oh, hell yeah. I mean, I can
[127:47] >> I have been um Woo Boy.
[127:50] >> Is it spice?
[127:52] >> No.
[127:52] >> No, not at all.
[127:53] >> It's heartless, right?
[127:54] >> Uh just so you know, I do have a
[127:59] straw brush for the straws
[128:02] >> in case you need it. I don't know if
[128:04] they'll make the loop loop.
[128:07] >> They don't have a
[128:08] >> two S's for ass one.
[128:10] >> The two S's for ass are underneath that
[128:12] laptop elevating it so it can breathe so
[128:15] it doesn't overheat. And they're the S's
[128:18] are working quite well.
[128:19] >> I see that the S is doing some heavy
[128:21] lifting.
[128:22] >> Yep.
[128:23] >> Chat, uh for context, we have uh wooden
[128:27] letters in our kitchen that spell out
[128:28] the word ass. It's what's for dinner
[128:31] >> because ass is what's for dinner.
[128:33] >> Ah, super chat coming in.
[128:36] >> But uh we have put it underneath the
[128:38] laptop to let it breathe.
[128:39] >> Uh super chat, what's the car for people
[128:43] who don't brush or wash their fursuit?
[128:46] That is an excellent question.
[128:48] >> Um okay, that is not that is an
[128:51] American. No, they are. No. Well,
[128:55] [laughter]
[128:55] >> okay. Okay. A Toyota Tet.
[128:59] >> Whoop.
[129:00] >> If you're still driving a Toyota T. All
[129:02] right. This is a very good question.
[129:06] >> That was so funny.
[129:08] >> Now,
[129:10] someone who doesn't wash their fursuit
[129:13] drives an American car that was given to
[129:15] them. Probably a Chevy um
[129:20] Cobalt.
[129:21] >> Oh my god. I knew you were going to say
[129:23] the slow ball.
[129:24] >> Yeah.
[129:25] or
[129:28] they're going to be driving like a
[129:30] Traverse that was given to them. The uh
[129:34] the air conditioning doesn't work
[129:36] anymore.
[129:36] >> I need the Magnum
[129:37] >> or maybe the um
[129:39] >> Dodge Magnum. Now,
[129:43] this thing is not a It can't be a
[129:44] performance car.
[129:46] >> And if it is,
[129:49] >> it's going to be a Dodge Charger, but
[129:51] only the V6.
[129:53] Um,
[129:57] and they're going to like drill holes in
[129:59] the exhaust to make make people think
[130:01] it's a V8 because it's louder.
[130:04] >> Um,
[130:06] so
[130:08] >> no, it's going to be like a someone's
[130:10] still driving a Chevy Cobalt or like a
[130:12] GMC Arcadia
[130:15] >> and but beat the [ __ ] Dale, someone in
[130:17] the chat says Dale Nhard Monte Carlo
[130:20] >> Squish Finance
[130:22] It has it has to be it has to be an NPC
[130:25] car and poorly maintained.
[130:29] What is the car for people who have the
[130:31] most insecure masculinity ever? Dodge
[130:34] Ram. Easy. Easy. Base model Dodge Ram.
[130:37] Black on black on black. It has to have
[130:40] the dirtiest headlights. It has to have
[130:43] aftermarket headlights that are worse
[130:45] than fogged over corroded headlights.
[130:48] >> No, I have one.
[130:52] The Ford F-150 Raptor Edition. The weird
[130:55] wacky one with the six uh a the three
[130:59] axles.
[131:01] Insane. Two dualies in the back.
[131:04] >> Absolutely insane beast machine. That
[131:08] should not exist.
[131:09] >> That's not for people who don't wash
[131:11] their fursuit.
[131:12] >> No, that's for people who have
[131:14] inadequacy issues.
[131:19] I'm calling you out, people with
[131:21] inadequacy issues.
[131:23] [cough]
[131:23] >> That's That's [clears throat] you.
[131:26] [laughter]
[131:27] >> Holly's drunk.
[131:29] >> I've been drunk the entire stream. Thank
[131:32] you. I love you.
[131:32] >> That's my secret, cap. I've always been
[131:35] drunk.
[131:36] >> That's my secret, cap. I've been drunk
[131:38] the entire stream. Thank you, chat. I
[131:40] love you.
[131:42] [laughter]
[131:43] >> Thank you for sticking with us. Um, it
[131:46] is swinging up till midnight.
[131:49] >> Um,
[131:49] >> we're about to almost be done with the
[131:51] uh pulling the thing out of the oven.
[131:54] >> Okay, cool.
[131:55] >> So, it'll almost almost be f food time.
[131:59] >> I did uh
[132:00] >> That's what it's called.
[132:02] >> During my uh contemplative piss,
[132:06] >> I did want to uh shower a bit of praise
[132:09] on you. ah
[132:10] >> and state that no
[132:14] >> um that um a lot of your writing does
[132:19] remind me a lot about the subject we
[132:21] were talking about before which was the
[132:24] high the banees
[132:27] >> the bdaneesque introspective kind of
[132:30] esoteric writing of like kind of
[132:33] thinking a bit deeper into
[132:37] um
[132:39] you know the subject out of what is
[132:41] really needed in like you
[132:44] >> you put the care and effort into
[132:47] actually
[132:49] outside of like better words giving a
[132:51] [ __ ] about the subject.
[132:53] >> Yeah.
[132:53] >> Um
[132:54] >> well thank you.
[132:56] >> So
[132:58] I don't know where to go from that but
[133:01] it's one of those things like Yeah. So
[133:03] like
[133:03] >> Nick and I will keep at it.
[133:06] >> Nothing else to do around here.
[133:09] And when I say here, I mean, okay,
[133:11] that's when I say that that comes from a
[133:15] Stephen Wright joke.
[133:18] Um, the for people in the chat, Steven
[133:21] Wright is a comedian whose entire
[133:26] act was oneliners.
[133:30] Um, you'd see him pop up from time to
[133:33] time. Family Guy referenced him. Like he
[133:36] had jokes that go like and it the whole
[133:38] thing was a monotone thing. You just
[133:40] stand up there and go like
[133:44] >> did he do that?
[133:45] >> He's like it's the only other thing to
[133:48] do around here.
[133:50] >> I think
[133:52] >> uh he would say things. I spilled spot
[133:54] remover on my dog and now he's gone.
[133:57] >> Oh no, that is
[133:59] >> That's Steven Wright.
[134:01] >> Is it?
[134:01] >> That's Steven Wright.
[134:04] I thought that was um
[134:05] >> It's not Mitch Hedgedber.
[134:06] >> I thought that was Mitch Hedber.
[134:08] >> Mitch Hegberg is like I like
[134:12] I like escalators cuz an escalator can
[134:16] never break. It can only become stairs.
[134:21] >> We apologize.
[134:23] Uh sorry for the convenience.
[134:26] We apologize that you can still get up
[134:28] there. So yeah, but only he can do that.
[134:32] Yeah. Yeah, Steven Wright had this one
[134:34] bit where he just like pauses. I mean,
[134:36] he does a lot. And he said, "So anyway,
[134:39] I was walking around. I was thinking,
[134:41] okay, I'm still alive. Now, what am I
[134:43] going to do?"
[134:49] So that I think about that one a lot.
[134:53] >> Can I shout out someone in chat?
[134:54] >> Yeah, shout out someone in chat. Gracie
[134:57] Jane, I want to say good job on being
[135:00] immune to inadequacy issues. You're
[135:02] amazing.
[135:03] >> Awesome.
[135:07] >> If cars uh this is legit surname, if
[135:12] cars are people, what car
[135:15] would say just blatantly offensive and
[135:17] nasty stuff and think it's funny? Okay.
[135:19] Like like the
[135:20] >> you a saber.
[135:22] >> Which cars are president?
[135:24] >> I remember. Yeah, it would be like Buick
[135:27] Lasaber running all like the hub caps
[135:29] are gone.
[135:30] >> Uh it's just on steelies. Uh hood liner
[135:34] uh or headliner is drooping.
[135:37] >> Is the car shaped like a sex toy? Yes,
[135:40] it's you you smoke cigarettes in it and
[135:42] it makes racial slurs.
[135:45] >> Someone says Cap Capri, another person
[135:47] says Cyber Truck. Yeah.
[135:49] >> Uh well, yeah. Cyber Truck.
[135:51] >> Modern time Cyber Truck.
[135:54] Growup Times cigarette cars.
[135:57] >> Yeah.
[136:02] >> Centurion van truck. Yeah. Shout out to
[136:05] um
[136:07] uh
[136:09] >> Oh [ __ ] Charles.
[136:11] >> Charles in charge.
[136:13] >> Different Charles.
[136:14] >> No. Charles Dailyaly.
[136:16] >> Yeah.
[136:17] >> Wait. Centurion vantre for what?
[136:20] >> Uh like someone who's going to say
[136:21] something offensive. I mean I love that.
[136:23] Uh
[136:25] Oh no, I'm having a brain moment. I was
[136:28] at his house. I played with his cat. He
[136:30] showed me his little He's He's a
[136:33] Battlebots champion. Uh he has two
[136:35] little electric cars in his backyard. Uh
[136:38] Big Chuck's Robots. Uh Charles Guam.
[136:41] >> I call that guy when I need something
[136:43] done. Big Chuck's Robots.
[136:45] >> Yeah. Yeah. Charles Guam, one of the
[136:47] original Battlebots champions and fan of
[136:49] RCR. We hung out a bunch. Uh he was last
[136:52] time we saw each other I think was
[136:53] either when I picked up my Sarah and
[136:55] stopped at his house for a little bit or
[136:57] we saw at the farm show complex out in
[137:00] Harrisburg when they had Battlebots
[137:02] there one year. I actually they have
[137:03] Battlebots every year for Motoramama.
[137:08] >> Um Battlebots is one of those shows that
[137:12] I wish could have got more mainstream
[137:13] appeal because it's a perfect bar show.
[137:16] There's something to have on the monitor
[137:18] like oh that's nice. But it was that it
[137:21] it see Battlebots its peak also in in
[137:26] terms of like casual stuff to have in
[137:27] the background. It started peaking at
[137:30] the same time as UFC and also at the
[137:33] same time of a delightfully funny show
[137:36] called Most Extreme Elimination
[137:38] Challenge.
[137:39] >> Yeah.
[137:40] >> Spike TV.
[137:41] >> Yeah.
[137:42] >> I hear MXC.
[137:43] >> Yep. So, I'm going to say,
[137:45] >> okay, hold on. Let me just say
[137:49] >> the fact that on YouTube you have an
[137:53] official channel broadcasting
[137:55] every episode of MXC
[137:58] >> Yeah.
[137:58] >> in full.
[137:59] >> Yeah.
[138:00] >> If I'm like absolutely plastered at like
[138:03] 2:00 in the morning and I don't have to
[138:04] be at work tomorrow
[138:06] >> and I don't know what I want to do with
[138:08] my time, I'm throwing that on until I
[138:10] fall asleep in front of my computer.
[138:11] >> It's awesome. It's it's it's the perfect
[138:14] 2000s.
[138:15] >> It is the perfect turn your brain off
[138:17] and just laugh at nothing show.
[138:19] >> Yeah. It's just people eating [ __ ]
[138:22] >> because it was and I I I don't know how
[138:25] to say this in a respectful way, but
[138:28] seeing pretty girls eat [ __ ]
[138:31] >> Like they're human.
[138:33] >> Well, it's the fact that like when you
[138:35] when you dig in and you realize this was
[138:37] a real game show in Japan in the 80s.
[138:40] >> Oh, it was that old. Teeshi's Castle
[138:43] around like 80.
[138:44] >> No, what? Remember when I told you that
[138:46] they were making the new version of it
[138:48] and we should pick up the mantle and do
[138:51] the voice over of the new MXC?
[138:54] >> Yeah. 8485
[138:56] roughly is when they were doing it. I
[138:57] think it was like actually 84 through
[138:58] 86.
[138:59] >> So in Japan it was called Teeshi's
[139:01] Castle.
[139:02] >> Yes. Because the the impossible,
[139:05] indescribable, enigmatic, and almost
[139:09] mythical Teeshi Katano, the author of
[139:13] Battle Royale, the creator Necromano,
[139:18] >> the creator of Teeshi's Challenge, one
[139:21] of the most universally rated difficult
[139:24] video games of all time. Just the guy
[139:28] did everything. So this this TV show had
[139:31] ref was a reference to a video game.
[139:33] >> No, it's the guy who created it did
[139:35] everything in media. He was he did
[139:37] everything. He was an author, writer,
[139:39] director producer actor singer
[139:42] songwriter.
[139:44] Like everybody who's gone over this guy,
[139:47] what didn't he do? What did he not do?
[139:50] And of course made a game show. Made an
[139:53] infamous game show that would eventually
[139:54] be redubbed over as MXC.
[139:59] egoomaniac but brilliant beyond
[140:03] description. He was about a decade and a
[140:05] half ahead of his time. Realistically,
[140:07] if he had come around in the late 90s
[140:11] >> would have set the world on fire, but he
[140:12] came around in like right at the start
[140:14] of the mid 80s.
[140:16] >> His he needed another 10 to 15 years for
[140:19] just
[140:21] >> his decision to just do everything to
[140:24] like a level no one has seen before. He
[140:27] needed an extra 15 years for everything
[140:28] to marinate.
[140:30] >> But we we don't get to choose when we
[140:32] become great.
[140:35] >> He did everything though. He did
[140:38] literally every like I think like
[140:41] something like 70%.
[140:44] >> Is that a mic grab?
[140:46] >> It can be.
[140:48] >> I was just going to say [laughter]
[140:48] apparent I was going to say roughly 70%
[140:51] of like Japanese game shows if I read
[140:53] this right. Once upon a time drew
[140:56] inspiration from something Teeshi Katano
[140:58] did in the 80s.
[141:01] Just prolific.
[141:04] Uh chat uh Joan38 says, "Mr. Regular, my
[141:08] 2006 Forester has a lumbar support
[141:12] lever, and I'm pretty sure your year,
[141:14] which mine was an 02,
[141:19] >> I think mine was an O2, was the only Gen
[141:22] Two year without lumbar support." Well,
[141:24] mine did have lumbar support. It had a
[141:26] mechanical lever. I loved it. Yeah.
[141:30] [snorts]
[141:32] >> Yeah. Sorry that the uh the energy of
[141:34] the stream took a dip. Our blood sugar
[141:36] is down. The beer is wearing off and
[141:38] we're waiting for yum yums. Yum yum. Oh,
[141:42] is it time for yum yums?
[141:44] >> Let's see.
[141:45] >> Oh, time. Is it time for yum yums?
[141:46] >> Is it go time?
[141:48] >> Almost.
[141:48] >> We need to tear the meat apart,
[141:50] >> Brian.
[141:51] >> Yes.
[141:51] >> Oh, boy. Apparently, apparently it might
[141:54] be go time.
[141:56] >> Chat, my beer is currently a little bit
[141:59] too far for me to reach. I need you to
[142:02] go No, I need you to like cheer and yell
[142:07] in the chat like uh that one. Oh, what
[142:11] was it? Robin Hood. No.
[142:13] >> What?
[142:13] >> I don't know. I don't know.
[142:15] >> I need you to cheer.
[142:17] here and shout in the chat and the magic
[142:20] of your cheering will bring the beard to
[142:23] my hand.
[142:24] >> It won't sober up is what you [laughter]
[142:28] >> Holly and heretical hoopla is much.
[142:32] >> Do it. Start cheering one inch more.
[142:35] There we go. You can do it.
[142:38] >> Start chopping.
[142:39] >> Get closer. One inch more.
[142:42] [laughter]
[142:43] One inch more. One inch more.
[142:47] >> [laughter]
[142:47] >> I'm out here farming Asiatic clams at
[142:50] 11.
[142:51] >> Things that I hear outside of the con
[142:53] rooms at 300 a.m.
[142:56] >> Hold on. [laughter]
[142:58] >> The echoes from the sky bridge at FWA
[143:01] this year at the Wii hours of the
[143:03] morning before 90% of us decided it's
[143:07] time for more activities.
[143:10] >> Oh lord.
[143:11] >> Should be over.
[143:11] >> Yes.
[143:14] >> Thank you, chat. This could not have
[143:16] been done without you.
[143:18] >> Heaven, help us all. All right.
[143:20] >> So, we're doomed, right? Is that what
[143:22] I'm getting? We're doomed.
[143:24] >> Oh, it's gone.
[143:26] >> We're moderately doomed.
[143:27] >> Did you just drink my ticate? No.
[143:29] >> No, she No, she drank this cherry pie.
[143:32] Whatever.
[143:35] >> Thank you, chat. You're wonderful.
[143:38] >> Just keep on ripping.
[143:41] >> Yeah, babe. We're doomed.
[143:43] >> Yeah. Thank you. We're doomed together.
[143:45] This is why I love you.
[143:47] >> Doomed Yahi. [laughter]
[143:49] >> Doomed Yahi.
[143:51] >> Doomed Yahi.
[143:52] >> We're not pretty enough for doomed Yahi.
[143:54] >> We'll use the
[143:55] >> high school girls who don't have any
[143:57] filter yet aren't going to draw us in
[143:59] extravagant outfits.
[144:04] >> Oh god, I just gave you ideas for
[144:05] commissions.
[144:07] >> Is it Is it the
[144:10] >> Is it the extravagant part, Chad? Is
[144:13] that is that the decider? The
[144:15] extravagance.
[144:17] >> What about us is extravagant? We are
[144:19] punk rockers, metal heads.
[144:21] >> Yeah, I know. But people with no
[144:24] >> states,
[144:24] >> but people with no filter will take,
[144:27] "Oh, but they're so punk rock. They're
[144:29] so they're so dirty. They're so
[144:30] unhinged. They're so unfiltered." And
[144:32] then try to make it pretty.
[144:34] >> It's like a What if we pair the
[144:36] incredibly muscular bear wolf with
[144:39] whatever the hell is going on over here?
[144:42] Someone [snorts] in chat says,
[144:43] >> "Oh god."
[144:44] >> Uh, AC 2028 theme. Doomed Yahi.
[144:50] >> Toxic Yahi is the best.
[144:51] >> AC.
[144:52] >> No. FD. Maybe.
[144:54] >> Maybe.
[144:56] >> 1 2 3 4 5.
[144:57] >> Okay. Look.
[144:58] >> No.
[144:58] >> The year after we finally do. It's
[145:01] always sunny and furry. We can do that.
[145:05] >> Yeah.
[145:05] >> That ain't never happening. Hey,
[145:07] >> why? Because the Delaware River is going
[145:09] to get set on fire. No, it's cuz it's
[145:11] perpetual. That's kind of just like an
[145:13] underlying like
[145:15] >> potato. P potato potato.
[145:19] >> Chat says this is
[145:20] >> Mr. Philadelphia here. Let me take over.
[145:22] >> Wait, I have
[145:25] >> You're like two, right?
[145:28] >> You got the drunk and the guy part,
[145:30] right? And the dinner over there. So, I
[145:33] mean,
[145:34] >> all right.
[145:35] >> No, I have a
[145:38] guy do so.
[145:40] I am no longer liable. Here you go.
[145:44] >> TJH1,
[145:45] to answer your question and get started
[145:47] with toxic Yahi, you want to watch
[145:49] Tamers 1 2 3 4 5 on YouTube. It's
[145:52] [laughter]
[145:53] >> Can we not?
[145:54] >> This is why I shed liability before I
[145:57] let go [laughter] of the mic.
[145:59] >> I
[146:00] >> I love you. I
[146:04] >> She doesn't know.
[146:05] >> I am putting rice
[146:07] and [ __ ] on a plate. This is my job. I
[146:11] didn't I I I
[146:15] >> And no matter what,
[146:16] >> go to commercial.
[146:17] >> What angle I have this computer at?
[146:19] >> Which car would we personally ship to
[146:22] each other? I would ship a uh K van of
[146:27] uh probably Honda Acti, but I'm not
[146:29] picky. I would ship that to me or I
[146:33] would ship that to Anthony and then
[146:35] steal it from him.
[146:37] >> Uh, get my cleaver.
[146:39] >> Can I have the uh
[146:41] >> the next to the oven?
[146:43] >> May I have one? Fork?
[146:44] >> The drawer that's next to the oven?
[146:45] >> No. Closest to you.
[146:46] >> The drawer next to the oven.
[146:48] >> Yep. Yep.
[146:49] >> This one.
[146:50] >> Yeah.
[146:53] The one that's next to the oven.
[146:54] >> Thank you so much.
[146:55] >> The white handle.
[146:56] >> Finally, chat. Sustenance. It's in
[146:58] there. The white hand.
[147:00] >> Oh. Oh,
[147:06] >> the fun machine.
[147:07] >> What's a wagon?
[147:09] >> This is where we enter what is called
[147:10] the cool zone.
[147:15] >> Go for it.
[147:16] >> Ryan before.
[147:17] >> Yes.
[147:17] >> Hey. And just like the first rule of
[147:19] gun,
[147:21] >> have fun.
[147:22] >> Rule one, have fun.
[147:24] >> There you go.
[147:26] Rule two, the voices are real.
[147:32] >> I mean, Holly's having a great time. So,
[147:34] I mean,
[147:34] >> no,
[147:35] >> Holly's too drunk.
[147:36] >> I'm not having a great time. I'm having
[147:37] a religious experience because this rope
[147:40] is incredible.
[147:41] >> Say the word correctly.
[147:43] >> Correctly. Speak it correctly.
[147:47] >> Vea correctly. [laughter]
[147:48] >> This Rafa Voohoo is great.
[147:51] >> I love using rupes.
[147:54] M
[147:56] >> I'm glad I'm an elf in the high rule cuz
[147:59] I can
[148:00] >> I got the rupy
[148:01] >> rupee voohoos are
[148:02] >> I got them 999 rupees.
[148:05] >> Come here oppona. We're going to have a
[148:08] ride.
[148:09] >> Look, we are staff. We'll upgrade you to
[148:12] the 999 wallet size. Jesus.
[148:15] >> Guys, we are [ __ ] up. Cat needs a
[148:17] plate.
[148:19] >> I'm going to
[148:19] >> We haven't even No, you decided to eat
[148:22] before everybody else. chat ain't got
[148:24] hands.
[148:25] >> I have an excuse. I'm
[148:26] >> No, hunk me. Oh, there it goes.
[148:30] >> I'm holding off.
[148:32] >> I'm holding off
[148:35] >> barely.
[148:38] She said convincingly,
[148:41] >> she said with the most convincingly.
[148:43] >> I'm holding off like you haven't.
[148:49] I'm holding off,
[148:51] >> she said. Lying.
[148:52] >> Jesus Christ.
[148:54] >> I'm dying.
[148:54] >> Why don't you like
[148:56] >> chew and swallow instead of putting it
[148:58] in your lungs?
[149:01] >> You know what? I'm thinking right now.
[149:02] >> Lungs is where the food hold it for
[149:05] later.
[149:05] >> All the liquid here strained it off.
[149:07] Stock. You just [clears throat] have
[149:09] like spicy beef stock.
[149:11] >> Spicy.
[149:12] >> I'm looking up the wagon. R.
[149:16] >> Another hunk.
[149:22] Suzuki wagon R.
[149:25] I love this thing.
[149:27] >> That's good.
[149:27] >> Look at it.
[149:28] >> Green filter for me.
[149:31] [clears throat]
[149:37] >> Chris. Oh, here we go. Have a huge tub
[149:40] of beef.
[149:41] >> Here we go.
[149:42] >> I love huge tub.
[149:44] >> Huge tub of beef.
[149:46] >> There we go. chat. I just want you to
[149:48] know that Suzuki R.
[149:50] >> Wonderful little creature. I love it.
[149:52] He's happy little guy. Look at him.
[149:55] >> Stray me.
[149:57] >> All right, I'm sitting back down. I'm
[150:00] >> I can't stand upright.
[150:01] >> There we go.
[150:05] >> I'm beef fishing.
[150:08] >> I need another plate.
[150:10] [cough]
[150:12] >> The good stuff.
[150:13] >> Hold on.
[150:16] What do we got there?
[150:17] >> Have a little sprinkle of it.
[150:18] >> That's a sauce.
[150:20] >> I know what kind of sea house.
[150:23] >> The delicious kind.
[150:24] >> Put it down wherever you can.
[150:26] >> I I don't distrust that. I'm just asking
[150:28] for specifics.
[150:32] >> I know. Perry.
[150:33] >> Another plate.
[150:34] >> Another plate.
[150:35] >> All right. Coming at you. Getting a
[150:36] plate for you.
[150:41] >> There's got to be more meat in there.
[150:42] There's one.
[150:43] >> I know. I'm drunkenly fishing it out.
[150:45] >> Drunkenly fishing out with me.
[150:46] >> See, there's my boy.
[150:47] >> Me at the urinal at the bar.
[150:49] >> Come with me as we do
[150:53] >> a hit event every time we cast.
[150:56] >> That's how we met.
[150:59] >> Oh, I didn't realize Tommy Gains decided
[151:01] to visit us.
[151:01] >> How many of you are in America or
[151:03] Western countries right now? That's a
[151:05] good question.
[151:06] >> The banana.
[151:07] >> We're all in Philly. That's our country.
[151:10] >> I met you. I forget. Yo, Mr. Regular
[151:13] would be doing funny stuff with the
[151:15] camera.
[151:16] No, you're not hug.
[151:20] >> First time I met you was at pet night
[151:22] many a many a month ago
[151:24] >> when I'm like, "Oh my god."
[151:26] >> Someone says I won a Nissan Figuro.
[151:28] Never got to drive one. I do want to
[151:30] drive one.
[151:30] >> Not it [ __ ]
[151:33] >> That was I'm like
[151:36] stop.
[151:37] >> Yes.
[151:38] >> All right. All right. That was our first
[151:39] actual
[151:40] >> shame I can't do like brightness and
[151:42] contrast
[151:44] >> with the main video unless I can.
[151:46] >> Veggie more veggie to make the most of
[151:50] the enormous amount of rice.
[151:52] >> There's a hunk of meat.
[151:57] >> Guess not.
[151:59] >> Thing that's buming me out is that I
[152:01] have to clean up after all this.
[152:03] >> Humongous.
[152:06] Uh, someone says, "What are the most
[152:07] annoying people in the car community?"
[152:10] That That's an excellent question. I
[152:11] mean, we either go to like,
[152:13] >> you know what, finance bros, people who
[152:16] show up with uh Porsche GT3 RS's and
[152:20] just expect themselves to be popular.
[152:22] >> Yeah.
[152:24] >> All right. Start distributing the
[152:25] vegetables that are in there onto Play.
[152:28] >> I think
[152:29] >> enjoy your meal, then smoke a flat blunt
[152:31] or something, says uh Josh the Wonder.
[152:34] Thank you so much for uh 420. I
[152:37] appreciate that. Put the money to good
[152:39] use.
[152:39] >> No.
[152:40] >> Yeah, we're finally eating.
[152:43] >> Midnight.
[152:44] >> Sauce and spice is more important than
[152:46] veg. Honestly,
[152:47] >> Josh the Wonder says, "Enjoy your meal
[152:50] then smoke a fat blunt or something."
[152:52] >> Josh, you're a genius. I love it.
[152:53] >> You're supposed to smoke a fat blunt
[152:55] before your meal.
[152:56] >> Before something is the more important
[152:58] part.
[152:59] >> Uh, what car would be a finance bro if
[153:02] they are people? a little bit of tranor
[153:05] something could be literally
[153:07] >> I know what or something is too or you
[153:09] know an M5 or something
[153:14] >> we're ting we're partying with Tina
[153:16] tonight
[153:17] >> where's no hold on it's
[153:22] >> I will pay you to fly to Houston and
[153:24] review my beater G wagon
[153:26] >> that's
[153:26] >> yeah don't say that when when people say
[153:28] they'll pay me to do something I take
[153:30] them seriously
[153:32] >> uh Corvette at people. I don't really I
[153:34] show up at the car show and expect
[153:35] attention.
[153:37] They they want attention, but they want
[153:39] their own kind of attention. I don't
[153:41] really see Corvette people as like
[153:43] annoying everybody.
[153:45] >> You know, they just want to be in echo
[153:47] chambers among themselves. That's really
[153:48] good.
[153:49] >> Oh, no. I was looking to see if there's
[153:51] like any hunks of meat hiding.
[153:53] >> No, we we got them all out.
[153:55] >> Uh, happy E621 day. Is it really the
[153:58] 21st? It
[153:59] >> be
[154:00] >> Yes, it is. It is E621. Wow.
[154:03] >> Hey,
[154:05] >> look at us.
[154:07] >> Hell yeah.
[154:08] >> Who's this then?
[154:09] >> Is that Midnight?
[154:10] >> Hey, guess who just lost his uh Dual
[154:12] Lingua streak. Let's go.
[154:15] >> Worth it.
[154:16] >> I lost my mortle streak.
[154:18] >> We shall rot in hell.
[154:20] >> The owl is coming for me. You know what?
[154:23] That's delicious.
[154:24] >> I'm going to go chat. I'm going to go
[154:26] put the mic down and get a plate of
[154:27] food.
[154:28] >> We're all going to eat in front of you
[154:30] there for you.
[154:30] >> Oh, thank you. We already got one set up
[154:32] for you.
[154:34] >> Thank you so much.
[154:35] >> It's a bit tough. It's fine. [snorts]
[154:41] >> It's a bit tough due to time, not to
[154:43] effort.
[154:44] >> Chase.
[154:45] >> Oh. Oh. Go. Please.
[154:49] >> You know what?
[154:49] >> Yeah. Get the [ __ ] out of the way more.
[154:52] >> Next time we start
[154:54] the sauce itself is delicious. Like
[154:58] again, low and slow. There's still no
[155:01] better way to do it than low and slow.
[155:03] >> It's the only right way to do it. You
[155:05] kidding me? I mean, Dan, give me like
[155:07] give me a ladle and I'll just,
[155:10] >> you know, as a child, I didn't grow very
[155:12] fast. My mother called me low and slow.
[155:17] >> Oh, you see up over time.
[155:20] >> She didn't say anything about
[155:23] >> Okay, chat. We're going to be moving the
[155:25] camera a little bit. Half of us are
[155:27] going to be standing up. We got the
[155:29] table right there. And right in the
[155:32] middle,
[155:32] >> oh my god,
[155:33] >> is uh the computer the the green
[155:36] computer vision.
[155:37] >> Cherry tomato is popped like a bubble.
[155:40] >> Thank you so much, Chad, for joining us
[155:42] for regular cooking or regular
[155:46] >> regular dinner.
[155:47] >> Regular dinner.
[155:48] >> Regular car dinner.
[155:50] >> Now it's just dinner.
[155:52] >> It's just
[155:52] >> Now it is just dinner.
[155:53] >> We're currently enjoying a dossia.
[155:58] Good news.
[155:58] >> Delicious.
[155:59] >> The dinner came out incredible.
[156:01] >> Anyways,
[156:04] >> great. Anyway,
[156:07] >> oh my god,
[156:09] >> give it another what, five years and Jay
[156:11] is going to be importing a Diaius
[156:13] Sandereo immediately.
[156:14] >> Yes,
[156:15] >> please.
[156:16] >> I mean, bro has cancer now, so
[156:20] >> yeah,
[156:21] >> 66.
[156:22] >> What? But good news, they caught it so
[156:24] early that his odds are really good of
[156:27] just like having another like 10, 15
[156:29] years.
[156:30] >> I didn't know that.
[156:31] >> Wait, Jeremy Clarkson.
[156:32] >> Yeah,
[156:33] >> but they caught it early. So,
[156:36] >> Yep. Yep. Mr.
[156:37] >> Colon cancer, right?
[156:39] >> Prostate.
[156:40] >> Yes.
[156:41] >> I need to get the rotorooer up my butt.
[156:43] I still didn't have that yet. I'm going
[156:45] to be 45 this summer. It's all as far as
[156:48] we
[156:49] >> actually know. But it's gonna be medical
[156:51] stuff and we are too drunk to talk about
[156:53] that and having too much fun.
[156:55] >> That's for Monday.
[156:56] >> Point being point Jeremy Clarkson had us
[157:00] sobbing
[157:02] miserably on Thursday, but today
[157:06] >> good signs that they caught it early and
[157:08] he should be okay for the foreseeable
[157:10] future. So,
[157:11] >> we're going to get drunk and have a good
[157:13] time today. Thank you. Thank you,
[157:14] Jeremy, for 72 hours of distraught
[157:17] feelings.
[157:19] >> I I I feel like that's his wheelhouse.
[157:21] >> Yep.
[157:24] >> We still got James May. We're good.
[157:27] >> Cheese.
[157:27] >> James May and his gin and cheese.
[157:32] >> Is this yours?
[157:33] >> Cheese.
[157:33] >> So, my favorite one out of all.
[157:36] Oh,
[157:39] >> something special. It's garage line.
[157:46] James May slamming cheese under the
[157:48] counter for for 1 minute and 42 seconds.
[157:51] >> Because every single time they double
[157:53] how many James Mays say cheese.
[157:56] >> You know what? I just realized I don't
[157:58] have a beer.
[158:00] >> Have you seen uh the video of cheese
[158:02] saying James May?
[158:03] >> Uh you can uh take the rest of this one.
[158:08] >> I haven't, but I can only imagine. Oh,
[158:10] okay. Take what you want. No, I don't
[158:11] like it. All right.
[158:13] >> This is going to cry and whine about a
[158:15] free beer. Just make you cursed and
[158:17] delicious.
[158:19] >> If I drink beer out of smaller glasses,
[158:21] I don't get drunk because the beer is
[158:24] smaller now.
[158:25] >> Ah, it's less. It's less beer.
[158:27] >> That's how that works. Forgot.
[158:30] >> No, you get drunker faster because now
[158:32] you're drinking more beers.
[158:33] >> Yeah.
[158:35] >> Have you ever uh Jack, have you ever
[158:36] done a power hour?
[158:38] >> Yes, I have. my fraternity. Damn right.
[158:40] Oh god. And it was one of the drunkest
[158:43] things I've ever done.
[158:45] >> But you're drinking a shot
[158:47] >> of beer every minute, right?
[158:50] >> Yep.
[158:51] >> Yeah.
[158:52] >> And if Chad doesn't know what that is, a
[158:55] power hour is God. This is going to be
[158:58] >> Are your hands clean?
[159:00] >> Yes.
[159:01] >> No, I'm just checking. I mean,
[159:03] >> yeah. A power hour is basically
[159:06] they also have um on YouTube uh music
[159:10] playlists. It changes every minute. You
[159:13] get one minute of music
[159:15] >> and whenever the song changes, take a
[159:18] shot of beer and you don't think it adds
[159:20] up.
[159:21] >> It does. [sighs]
[159:22] >> Yeah.
[159:23] >> It was my boyfriend. Until you realize
[159:25] >> that's 60 shots of beer an hour.
[159:29] >> That's five beer. That's five beers an
[159:31] hour.
[159:31] >> Yeah.
[159:32] >> Yep.
[159:34] And
[159:34] >> now if they do like Chorus Light or
[159:36] something, you got a chance.
[159:37] >> You got you got some Chorus Banquet or
[159:40] something. You got
[159:41] >> Corors Banquet or even Yingling, which
[159:42] is what we usually went with, you're
[159:44] totally fine. You really want a chance.
[159:47] >> Natural light.
[159:50] >> Oh, not Natt.
[159:52] Baby smoother than Keith Stone.
[159:55] >> I'm sorry. We said we're trying to have
[159:56] a good time and you said Keystone Light.
[159:59] >> No, I said Natty. I saidach. If you're
[160:01] trying to get drunk,
[160:04] >> we're trying to get drunk. That's the
[160:06] whole point.
[160:07] >> Smoother than Keat Stone with a shot.
[160:09] >> He saw me through the back of his head.
[160:11] The
[160:12] >> like when I would do a power hour with
[160:14] my buddy Tom.
[160:15] >> Greatest ad campaign for a beer. Keat
[160:17] stone.
[160:19] >> It was Jenny Cream. Ganise cream ale.
[160:23] >> No, not the Jenny
[160:24] >> because Okay. At the time.
[160:26] >> Oh, did I leave something on your floor?
[160:28] I am so sorry. No, it's weird that this
[160:30] that that the carpet goes this close to
[160:32] the kitchen. It's super odd. It's
[160:33] fucking7s,
[160:35] but I I won't change it.
[160:36] >> Pennsylvania things.
[160:37] >> Yeah, carpeted bathrooms.
[160:41] >> I don't think we have a carpeted
[160:42] bathroom in this house. And I think
[160:43] that's a good Yeah, I don't think any
[160:45] any of them are carpeted.
[160:46] >> One of our friends has a carpeted
[160:47] bathroom.
[160:48] >> I mean, look, Jersey, but like
[160:50] technically
[160:52] carpeted bathroom, but it was but it was
[160:54] area rugs cut to size. But the idea but
[160:58] it's because the original tile in the
[161:01] bathroom was just
[161:03] >> No, I mean I mean it can probably hear
[161:05] you know but just for ease
[161:07] >> it's cuz the original tile from 1940
[161:12] was just so beat to death and so dingy.
[161:16] Mom had zero energy to try and retile
[161:19] the whole bath and so she just found a
[161:22] matching pallet of area rug and just
[161:24] trimmed it to size
[161:26] >> and said to hell with it.
[161:27] >> Mhm.
[161:28] >> That jersey.
[161:30] >> Yeah.
[161:30] >> But now I will say though, it's a
[161:32] bathroom so it's smaller.
[161:35] >> Oh, don't worry. That rug that rug
[161:37] >> you can actually remove it to wash it.
[161:38] >> Yeah, trust me. Um that area rug that
[161:40] was there since since before I was born
[161:42] is has since gone to the trash. And
[161:45] sure, [snorts] we have like five
[161:47] different bath mats scattered around the
[161:49] bathroom, but no more area rug at the
[161:52] base. It's just multiple bath mats
[161:54] because well, I'm I'm not about to risk
[161:57] slipping and breaking half the bones in
[161:59] my body when I get out of the shower.
[162:01] >> Yeah, that's grandma's job.
[162:04] >> And then they end up in my operating
[162:06] room.
[162:07] >> Look, it's peach colored. It's fine.
[162:09] It'll do well for however much longer
[162:12] I'm in charge until dad, you know,
[162:15] eventually goes and sees mom again and
[162:17] then we have to deal with it. You know,
[162:20] >> it is what it is. Unironically, as much
[162:22] as I've worked in the operating room,
[162:24] which has been 11 years, if people had
[162:26] just kept the disgusting carpeted
[162:29] bathrooms, they would have had a soft
[162:31] fall. But instead, I'm getting a phone
[162:33] call at 3:00 in the morning going, "Uh,
[162:36] yeah, granddad had a fall. We have to
[162:41] fix his spine, and you're on call, so
[162:44] it's now your problem. Come on in."
[162:47] >> They need the uh
[162:49] screaming I heard from over there over
[162:52] there.
[162:52] >> Oh, absolutely. Like the soft carpeted
[162:55] steps.
[162:56] >> Oh, 100%. Do you want Do you have any
[162:58] idea how Do you have any idea how many
[163:00] weekends would be so much simpler and so
[163:03] much calmer had you had the soft
[163:05] carpeted steps instead of Oh, grandpa
[163:08] has to go up the wooded steps
[163:11] >> and slip and fall and oops.
[163:13] >> Oh, sweetheart. Is that the screaming I
[163:15] heard over the horizon once upon a time?
[163:18] >> Yes.
[163:19] >> Weird that the dining room had the
[163:20] thickest carpet in the house.
[163:22] >> Oh, here. Hold on. We need to give this
[163:23] back to Mr. Regular.
[163:25] It's super weird that the dining room in
[163:27] this house has the thickest carpet in
[163:29] the house. I don't understand it
[163:32] >> other than maybe like it's fancy.
[163:36] >> Certainly. Uh makes my feet feel
[163:38] >> how des oh how desperately we have to
[163:40] impress our guests for literally no
[163:43] reason.
[163:43] >> And it's white carpet in there. The the
[163:45] place that food would fall.
[163:47] >> Creme creme cream.
[163:52] >> Would you consider that white? I don't.
[163:54] That's like a yellow.
[163:56] >> I uh when I was
[163:57] >> No, it was it was white whenever I now.
[164:01] >> When I was a little kid, we uh I
[164:03] accidentally spilled a whole bowl of
[164:04] spaghetti.
[164:05] >> Oh no.
[164:06] >> Oh no.
[164:06] >> On the white living room carpet.
[164:08] >> Oh no. You did barely walked away alive.
[164:12] >> Oh no. You you did the uh the Tupperware
[164:15] I mean Kool-Aid container. I mean
[164:17] Tupperware treatment to the carpet.
[164:22] >> I mean like Yeah, I feel that cuz like
[164:27] the uh the suppressed trauma of spilling
[164:30] the powdered iced tea mix.
[164:33] >> Oh my god.
[164:36] >> Uh and having your mom hear it and then
[164:39] stomp down the stairs cuz god forbid you
[164:43] as a 10year-old
[164:45] >> mom just hears a thump of the store
[164:48] brand Kool-Aid going from the top shelf
[164:51] of the kitchen to the floor.
[164:54] And you're getting your ass whipped.
[164:56] >> Oh yeah.
[164:56] >> Yeah.
[164:57] >> I think that was the time I got my ass
[164:59] kicked in by a baguette.
[165:02] >> What?
[165:03] >> Weman. A stale Wegman's baguette.
[165:08] >> One time my mom was specifically Ouch.
[165:11] >> And um she [snorts]
[165:14] >> she would like threaten to spank us with
[165:17] a wooden spoon.
[165:17] >> Go piss girl. And uh one time she got so
[165:20] angry she slammed the wooden spoon on
[165:22] the kitchen table and shattered it into
[165:25] like
[165:26] >> 20 different pieces.
[165:27] >> How [ __ ] mad can you be? My brother
[165:30] and I were actually like relieved
[165:33] because now she didn't have a wooden
[165:34] spoon to hit us.
[165:36] >> Oh no.
[165:36] >> I mean now now it's a stabbing
[165:38] implement.
[165:39] >> No. She she later picked up one of those
[165:41] uh decorative uh ores you know that say
[165:46] wildwood on them. You know that they're
[165:48] >> Yeah.
[165:49] >> Yeah.
[165:51] >> See, your mom was classy and kitschy. My
[165:53] mom would have just gotten the belt.
[165:55] >> Oh, that was my dad.
[165:56] >> No, she would have taken No, she would
[165:58] have taken my dad's belt off of him.
[166:03] >> When you're raised by Can we talk about
[166:06] something else?
[166:07] >> His business out of his garage. Oh,
[166:09] yeah. If you need to beat your children,
[166:10] you're not going to let an obstacle stop
[166:12] you. You're going to grab the instrument
[166:13] necessary. Just do it.
[166:14] >> We request to talk about something else.
[166:17] Yeah. No, this is kind of a shitty time.
[166:20] >> Hello, chat. What's up?
[166:22] >> Everybody has to revisit the dark side
[166:24] here.
[166:25] >> At least once a month.
[166:26] >> Yeah.
[166:27] >> Not here though.
[166:27] >> Well, here's the thing. We've gotten it
[166:29] out of the way now.
[166:30] >> All right. The White House. We're going
[166:31] back to the chat.
[166:33] >> We're going back to the chat.
[166:35] >> Chat.
[166:36] >> Yep.
[166:36] >> Ah.
[166:37] >> Um.
[166:40] Uh, slow motion. Uh, I played 100
[166:44] minutes. Oh, yes. the the the Centurion
[166:47] Club. Yeah.
[166:48] >> Yeah. 100 minutes. Uh I have never at
[166:52] Actually, maybe one time we attempted
[166:54] the the Century where
[166:58] you uh
[167:01] sorry the the late night and and the
[167:03] beers are uh and now that the food is in
[167:07] me,
[167:08] >> I'm thinking about uh
[167:11] right now
[167:11] >> nappy time.
[167:14] Yeah,
[167:15] >> I may be stopping this stream because I
[167:18] don't know how longer how much longer I
[167:21] can be entertaining on Mike. Um, hello
[167:25] from Colorado. Lots of Subarus there.
[167:28] >> Yes, I've been there. Uh, there are.
[167:31] Yeah. Um, uh, I'm going to get goodbyes
[167:34] out of the way. Um, thank you so much to
[167:37] everybody. Yeah, I know I'm getting out
[167:39] of the way because I keep scratching my
[167:40] head.
[167:42] Thank you to everybody who's uh watched
[167:44] this very long cooking stream. Thank you
[167:46] to everybody who's hung out with us
[167:48] tonight. I really appreciate it. Thank
[167:50] you to everybody who uh donated on super
[167:53] chats. We'll put your money to good use.
[167:55] And thank you uh to people who watch
[167:58] every single uh Monday. Uh the video
[168:01] that's coming out on Monday, I just
[168:03] uploaded it today.
[168:06] It is a car that with the right tune
[168:12] makes 100 horsepower per cylinder.
[168:17] Crank, not wheel, crank.
[168:19] >> Um, so it is a four cylinder that in my
[168:24] opinion is not making 400 horsepower,
[168:26] but with the correct tune, yes, can make
[168:29] 100 horsepower per cylinder. It's not a
[168:32] uh it's a car from the 201s, the mid20s.
[168:37] And
[168:38] um
[168:40] it is a
[168:43] from a country of origin
[168:46] that
[168:48] even though it is not a Japanese car,
[168:51] that's the hint. It is not a Japanese
[168:53] car. It is a hot hatch
[168:57] with a tune on it. I believe that it's
[168:59] currently making probably around 350
[169:01] horsepower.
[169:02] Um, it's a manual transmission, of
[169:05] course, and all-wheel drive,
[169:08] but it is not from Japan. So, maybe some
[169:11] people would be able to guess what it
[169:13] is. They said K series. Some of you said
[169:16] Honda RSX. Nope. It's not from Japan.
[169:19] Um Mr.
[169:20] >> My guess
[169:22] >> Yeah, it's sitting right outside.
[169:24] >> I haven't seen it though.
[169:27] or if I did, I wasn't paying attention.
[169:30] >> Well, that speaks to its stealthiness
[169:32] then. Um,
[169:36] >> so you said 100 horsepower per cylinder,
[169:38] and that reminded me of the most
[169:41] ridiculous
[169:42] old vehicle that I've ever heard of, the
[169:45] Fiat S76.
[169:47] >> I've never heard of the Fiat F76.
[169:49] >> The Fiat S76, uh, they only made one. It
[169:54] was meant to be like a race vehicle.
[169:56] >> Okay. It is a fourcylinder.
[170:00] It is a 4 cylinder with a 28.4
[170:04] L engine. One of its cylinders has more
[170:09] displacement than five of my cars
[170:12] engines.
[170:15] >> What is this? An aircraft engine?
[170:17] [laughter]
[170:18] >> It is uh it is gigantic.
[170:22] Um,
[170:24] it made 290 horsepower. Uh, it was an
[170:27] inline 4, made 290 horsepower at 1,400
[170:31] RPM.
[170:33] Uh, and it was unofficially clocked at a
[170:35] top speed of 132 mph.
[170:38] >> And you said this was a car from the
[170:40] 30s.
[170:41] >> Uh,
[170:43] it was from the uh, it was built in
[170:46] 1910.
[170:47] >> Oh, okay.
[170:48] >> Yeah. It was built specifically to
[170:51] challenge the land speed records held by
[170:54] the Blitz and Benz
[170:57] >> and Fiat only made two of them.
[171:01] >> 28 L.
[171:03] >> 28.4
[171:04] L inline 4 cylinder.
[171:09] [laughter]
[171:10] >> I mean Fiat was on one.
[171:12] >> Look at look at this thing.
[171:16] >> I mean microphone.
[171:18] I mean, in pure hilarity, for hilarity's
[171:20] sake, we are talking about the same
[171:22] company that Enzo Ferrari was screaming
[171:26] at to just commit to racing vehicles and
[171:30] they still said no. So, like
[171:37] Italian automakers until like the 1970s
[171:41] never did the logical thing.
[171:43] >> It's like a boat engine. [laughter]
[171:45] >> Yeah, there you Yeah,
[171:46] >> it's like a tugboat engine.
[171:48] >> Italian.
[171:49] >> What does it rev to? 900 RPM. [snorts]
[171:52] >> No.
[171:54] >> It uh
[171:56] >> it makes 290 horsepower at 1,400
[171:59] RPM.
[172:02] >> Yep. Okay. So, my [laughter] so my
[172:04] stance that Italian automakers did
[172:06] nothing that made sense until about the
[172:09] 70s rings true.
[172:12] >> And it's exhausts
[172:15] are like that one. It just blasts flames
[172:18] out the side.
[172:18] >> Yeah. Open
[172:19] >> like an aircraft engine.
[172:20] >> Yeah.
[172:23] >> It's uh
[172:25] it's ridiculous
[172:27] putting putting an engine with that much
[172:29] displacement in a car.
[172:30] >> That one. I'm I'm I'm that one. You're
[172:32] this one. [clears throat]
[172:34] >> Cuz like Yeah, there's there's um
[172:38] >> giant engines for ships and stuff where
[172:40] you can literally climb inside of the
[172:42] cylinders.
[172:43] >> Yeah.
[172:44] >> But
[172:46] Why I using meat?
[172:48] Need protein.
[172:49] >> Oh well.
[172:53] >> Okay, chat. This is uh the end of the
[172:56] stream. I am hitting my fade
[173:01] and uh
[173:04] can't really keep it up any longer.
[173:05] Thank you so much to Frey for cooking
[173:07] for all of us. Thank you to all my
[173:10] friends who showed up tonight. It
[173:11] wouldn't be a party without you guys.
[173:13] Thank you for the entertainment from
[173:15] Jack. Um, good to catch up with you,
[173:17] Chase. It's been wonderful. Of course,
[173:19] uh, TJ and Holly and once again, Frey
[173:22] for cooking and also, uh, Damian for the
[173:25] fun stories. Thank you to the chat for
[173:27] hanging out and all our super chats
[173:29] coming in. That was wonderful as well.
[173:31] And, um, new video on Monday. So, we're
[173:34] going to be ending this stream now.
[173:36] Thank you so much. Have a wonderful
[173:38] evening wherever you are. And if I could
[173:40] end this with a song from Lawrence Welk,
[173:42] I would, but I don't because it's
[173:44] copyrighted.