---
title: 'Brian and You'
source: 'https://youtube.com/watch?v=q1Bco9xTiWI'
video_id: 'q1Bco9xTiWI'
date: 2026-07-01
duration_sec: 10427
---

# Brian and You

> Source: [Brian and You](https://youtube.com/watch?v=q1Bco9xTiWI)

## Summary

In this live cooking stream, Brian (Mr. Regular) and friends prepare Ropa Vieja, a Cuban flank steak dish, while engaging in casual conversation about cars, food, and life. The stream blends cooking tips with humorous banter, creating a relaxed, social atmosphere.

### Key Points

- **Stream Setup and Greetings** [0:00] — Brian welcomes viewers, explains the dual-camera setup (Instagram and YouTube), and introduces the cooking team.
- **Browning the Flank Steak** [7:00] — Jack (sous chef) preheats the pan with avocado oil and browns the flank steak in batches, emphasizing the importance of even browning.
- **Low and Slow Philosophy** [11:00] — Frey advises cooking low and slow for even heat distribution and better flavor development, a key principle for this dish.
- **Adding Spices and Aromatics** [20:00] — The team adds pre-chopped peppers, onions, garlic, and Spanish spices (cumin, oregano, bay leaves) to build the base flavor.
- **Oven Braising** [30:00] — The mixture is transferred to a cast-iron Dutch oven and placed in a 300°F oven for two hours to meld flavors.
- **Discussion of Anthony Bourdain** [60:00] — Brian and Frey reflect on Bourdain's humanist approach to travel and food, noting his ability to connect with people across cultures.
- **Fiat S76 Trivia** [100:00] — A chat about the Fiat S76, a 1910 car with a 28.4L inline-4 engine making 290 hp at 1,400 RPM, highlighting its absurdity.

### Conclusion

The stream ends with everyone enjoying the finished Ropa Vieja, reinforcing that cooking is as much about community and patience as it is about technique.

## Transcript

everybody to be happy,
>> right?
>> So, just to let you know, we're starting
soon. So, um if you want to be a part of
that, that's cool. If not, don't um just
like don't get boisterous.
>> It's not going to it's not going to hear
them.
>> Oh, yeah. It is true.
>> You're miked up and then whoever else
wants to talk grabs this one right here,
which uh is this one. and phrase is not
hooked up is not on yet.
>> I'm going to go and see if I can find
where I put my glasses and then we will
>> in word. Yes, we remember that from last
time.
>> Okay, we got both of those going.
>> Awesome.
>> Yep.
On me. On me. Should be good.
>> All right, that's preheated and good to
go. We have our actual prep out at this
point. Um,
>> what's our uh view look like?
>> We're still testing whether we're online
or not.
>> Whether we're streaming.
>> Oh, sick. That is actually a great view.
>> Oh, we are here. Uh, welcome Guy Yoshi.
Hello. Hello, Mr. Regular. You are CUVs
more com are compact UVs more
comfortable than the sedans? Hell no.
Sedans always are more unless we're
talking about the Mitsubishi Mirage.
Uh
>> so uh howdy Saturday evening to you.
Yep. Hello.
>> Uh thank you to everybody who's just
coming in joining us for regular uh
regular dinner uh with our cooking
friend Frey. Uh we're going to get to uh
libations in a moment. I'm going to be
going uh on to Instagram to tell
everybody that we're live on uh YouTube.
Of course, we'll be answering super
chats. if you have any. They're most
uh appreciated. And now since uh like
that famous song uh two phones, I have
two phones now. So I'm going to have one
phone permanently plugged in and on
Instagram or Tik Tok varying between the
two. Uh so people can uh see that as it
goes by. And I'm going to load up that
now on Instagram to tell people that uh
we're here on YouTube.
Normally we have it on uh normally we
have IG on immediately as we get the the
channel going, but uh for now now that I
have two phones,
sort of weird that I'm excited to have
two phones that I can have one and then
the other one just on me. Also, for
those of you who were on uh the chat
before for our last cooking stream, we
got into a long discussion about Silly
Straws. So, now I'm going to be drinking
everything through Silly Straws. And
hello everybody on Instagram. We're
simultaneously on Instagram and YouTube
as well. You just got you just have like
different angles of what's going on.
Uh the Instagram just looks at the prep
table while the wide angle on YouTube uh
looks at everything. You know, if I
stand here
>> like right on this mark by the end, I
I'm in both cameras. So that works. Uh
hello uh guitar phase 770. That is our
Australian fixer. Uh Maddo, miss you
deeply. Miss your country deeply. And uh
once his oreness is all gone by natural
means or by legislation, then I'm going
to start thinking about uh going
overseas.
>> Wash it off in the sink for you.
>> Um love you, Brian. Been watching since
the OG reviews. Well, thank you so much.
Thank you for sticking with us. Going
back over here to YouTube.
Uh what do you think about the 2016
aluminum 5 L F-150 four-door? I'm happy
that there's a V8 option at least. And
um thank you, Mr. Regular. I love you,
says HJR731.
I apologize that when I have to go over
and look at my laptop, I'm not, you
know, in front of the camera.
Uh chat, I'm drunk and playing MTG on
the other room. How do I win? I don't
know what MTG is.
>> Magic the Gathering.
>> Oh well. Well, speaking of Magic the
Gathering, uh people who are on YouTube
are not going to see this. Uh but people
who are on Instagram right now and get
the tour cuz you're mobile. Uh on the
other side down below on my sunken
dining room is uh a Magic the Gathering
game going on while we are cooking here
in the other
>> I'm the only sober one.
>> I
>> Damen's going to win because you're the
only sober one.
>> Yes, I am the only sober one. So, I have
quite the advantage.
I mean, I'm running on the power of
stupid right now. So, you know, best of
luck on me.
>> Also, y'all are not using crazy straws.
>> Give me I need a crazy
>> I ain't taking no goddamn crazy straw.
>> All right. Jesus. [laughter]
>> The man crazy straws.
>> So, okay. people on YouTube, uh, you
just hear my voice, but people on
Instagram are coming on with with me on
a journey down here to go grab crazy
straws
from the bar.
And now we have Crazy Straws. And now we
are coming back upstairs.
Roger that. We have crazy straws.
>> Crazy straw.
>> Yes.
>> Oh, hell to the Yep.
>> A crazy straw. He's going to win it
[laughter] by the power of
>> I'm making a point that everything I
have to drink tonight will come out of a
crazy straw.
>> That was a mistake.
throughout the night. Uh for people on
YouTube, uh you will see the microphone
being passed around. Frey is the one
who's constantly miked up since he's the
cook and the star of the show.
>> Um
uh Rick says Instagram gets more love
than YouTube. There is a way to wire
wireless
wirus
wirelessly stream
from. So for these guys, they just need
a nice
>> the action five and action six
>> turkey pan,
>> but it only goes to a mobile device.
>> Yep.
>> The the video quality
>> isn't any better.
>> Honestly, it's a little bit worse than
just using the camera and whatever
mobile device you have like a phone,
phone etc.
>> And our oil is what? Just
>> so I need water,
>> low heat. And uh the rules with this uh
is if anybody if if anybody wants to use
the mic, you can just make a grabby hand
toward the mic to talk on mic. I have to
put the mic down for a second.
>> And if and if the mic is down, that
means it's an open mic. Someone can just
go grab it.
>> I'm on two of them now.
>> I have one and that's enough for me.
>> The white zone is for loading and
unloading only.
All right. Uh, hello chat. Welcome back
again. I know it's not grandma pie. If
any of you remember that will be
occurring during a special. We're going
to make a whole production out of it.
Um, so for tonight we are going to do
roa vieja which is a Cuban dish
consisting of flank steak and some
peppers and some onions and a whole
bunch of fun spices and things like
that. Um, the reason why we're doing
this is is myself and a bunch of other
folks went to Phoenixville Pride this uh
earlier today and uh kind of got
kidnapped by a bunch of Tia in uh El
Burrito in Phoenixville. If you're a
Pennsylvania local, go check them out.
Um, they kind of chucked us into the
back of their booth and started feeding
us the uh the entirety of the rest of
the time we were at Pride. So, uh, I
kind of was like, "All right, well, I
guess it's going to be, uh, Latin food
night." So, uh, we reached out to Mr.
Regular here, and we decided, all right,
let's do another, uh, regular dinner.
So, as we have here, our flank steaks
are dry brining right now. Uh, and then
we have our peppers and all of our
spices and everything else prepped out.
Uh, the white liquid in the jar is not
containing a Fluttershy. It is macioli.
Yes, it is not the correct thing for the
type of food. However, uh Wegman's has
canned macioli, which is the precursor
to soju. Absolutely wonderful. $12 for a
fourack.
>> There it is. That's the mango version.
Delicious.
>> What's the HPV on this?
>> 6%.
>> All right.
>> So, not the worst, not the best.
>> Sample many things through throughout
the night, so I'm not going to drink the
entire thing.
>> Well, drink half of it. He'll drink the
other half.
>> I will. Also, hello Chad. My name is
Jack of All Corgs. I am the punk rock
Oh, there we go. Now you can hear me. My
name is Jack of All Corgs. I am the punk
rock corgi here in Philadelphia. I run
the uh Philly Furry Barcrawl as well as
Uproar. Hello everybody. I'm going to be
Freys sue chef tonight. He's basically
going to be directing me around and
teaching me how to cook this. I'm an
experienced chef. I've spent a few years
in the kitchen, but I've never cooked
this exactly. So, this is going to be a
learning experience for you and me, and
I look forward to seeing what the hell
we're doing tonight.
>> That'll be fun. Um, so I know that a
couple folks last time within the chat
stated they'd love to see uh the recipe
posted previous, like prior to us
starting this, and I apologize for that.
Um, if you want to replicate what we're
making tonight, uh, another YouTuber,
big shout out to Not Another Cooking
Show. Um, New York City ccentric local
who makes really, really good recipes.
Uh, we're using his for this evening.
So, if you go if you look up Roba, not
another cooking show, on Google, you can
quickly pull up this recipe. And if
you're
spirited enough to run to the store very
quickly and grab the ingredients, you
can cook along with us. If not, that's
that's fine. Uh, grandma pie ingredients
and cookalong stuff will be given to you
guys well in advance to our actual
thing. Um, so roa translating into uh
old clothes or old rags or ripped rags
originally comes from Cuba.
So, we're going to be doing that this
evening. Uh, and you'll see with all of
our prep here that we've done a couple
hours prior, all of our spices and
everything in our little cups here. Our
meat is here, veggies and all that. Yes.
Very professional. as according as well
as last time where we you know smoked
out the entire
>> misl
is correct. Um so the first thing we're
going to be doing this evening outside
of talking smack is we're going to be
browning all of our lovely flank steak
which I'm going to have my buddy Jack
here do. Uh so if you can preheat that
pan, throw the avocado oil in. He's
going to be browning these. I'm going to
drink my macioli and start talking
smack. So, I'd love to see what chat
says about certain foods and everything
else as long as car stuff with Brian,
Mr. Regular, obviously,
>> and we'll go from there.
>> Cool.
>> Yes.
>> Oh,
>> yes. And don't worry that uh
don't worry, it's not like I'm absent
from this. I'm going to be holding the
phone. And for everybody watching on
Instagram right now, uh please go over
to YouTube. The the 15 people that are
on Instagram, please go over to our
YouTube channel. uh regular cars on
YouTube, you get a much better shot than
my phone. Uh you get the entire kitchen
and everybody moving around. So uh and
also we'll be paying
>> recommend YouTube is you get the entire
wide angle.
>> It's far superior
>> and also it handles uh we're using a DJI
Action 5 as our webcam. They work very
well as this and they have a very good
dynamic range. So even though we are lit
from the top, you can still see
everybody. Uh hello. Oh, hey Tony.
Tony's in the chat. Tony Airlines is in
the chat.
>> Hey, Tony.
>> He's having uh it's it's Father's Day
weekend for him.
>> Hello, Mr. Readington.
>> Hey.
>> Yes, he's in the chat. Hello, Tony. Wish
you were here. And uh Okay, so the
people are joining and leaving on
Instagram for a little bit. My phone is
going to continue working simultaneously
casting Instagram or Tik Tok. Um so
eventually we have to get like the Tik
Tok people in here. Uh, but for
everybody on Instagram, please go over
to uh YouTube, uh, Regular Car Reviews
on YouTube. We're live streaming there
right now. Uh, and you can join in the
fun and see all the other stuff that
isn't happening. Anyway, you were
saying?
>> Yes. So, where we're at right now, um,
cookingwise, I am the cooking corgi as
well. One thing you need to do is
preheat your pan because if you heat it
up really fast and then put a bunch of
oil in, you're going to get hot spots
and your meat is not going to brown
evenly.
Set it low and slow. And by the way, if
anybody takes anything from this
tonight, my advice is simply low and
slow. It is the best way to do anything.
It is even cooking it. You also get the
advantage of being able to take
advantage of flipping your meats,
whether it be shrimp, salmon, steak,
pork, chicken. And you can see if it's
browning evenly or if you end up getting
spots where it's really burning on one
side and really uncooked on the other.
>> And as folks recall from the last time,
uh, we now I have mine.
>> Oh, that's right. You do have your own.
Oh. Oh, Mr. Regular, back to you.
>> Oh, yeah. Okay. So, my first my first
impression of what is this called again?
>> Macioli.
>> Macioli. It is very very sweet. Uh, it
is tangy and uh dangerously I cannot
taste the alcohol at all.
>> Yep. It's only 6% and it's the precursor
to soju.
>> So, when we have Oh, and Mr. Philly is
back.
>> We're going to eat a little bit more.
[laughter]
>> Uh, so Mr. Philly is back uh from
sleeping on the floor as as we do with
uh Philadelphia residents. Um so macioli
is the precursor to soju. So they take
that, filter it, and then distill it
into soju.
>> Um macioli in most of the places in
Monco, if we ever like kind of explore a
bit more, um they serve it to you kind
of in a brass colored bowl. Oh, and the
original like like a punch bowl.
>> Yeah. No, like a tiny little brass brass
color bowl that you kind of and the the
whole thing with it is you have to get
it down in one chug.
>> Um, so the original flavor
>> this is like candy. What's What's fun
about chugging candy.
>> So with that, that's a flavored one. I
have the original here. The original due
to the yeast has an almost bananaike
flavor to it. almost like a uh German uh
wheat beer.
>> Okay.
>> So, it has that kind of banana content
to it.
>> Yeah. It's unfiltered and thick.
>> So, you're going to get that with it.
>> It is wavy. I think we're ready.
>> You want to take a look? Shake it
around.
>> You should be good. So,
>> Oh, I taste the alcohol with that. I
don't really think it's all that thick.
>> Easy ass.
Yum, yum, yum. I It honestly just tastes
like water with a with a general purpose
alcohol. Not like a vodka. Just like a
general like Oh, you are drinking
alcohol. Oh, okay.
>> And also, real quick, um, can you hold
it?
>> Oh, yeah.
>> One real quick. Whenever you are
cooking, we're about to put the meat in
the pan. Put it down and away from you.
It is the easiest way to stop you from
getting a ton of burns on your hand.
Please put it down and away from you.
That is a hot pan with a lot of oil.
It's going to hurt.
>> Yeah. Hello on everybody on in Well, the
eight people are on Instagram. I'm going
to switch over to Tik Tok in a minute,
but Instagram, you guys get the up close
shot.
>> Yep. Down and away.
>> Yeah.
>> And it's okay to move the pan around
just to make sure that the underside of
the meat has enough oil underneath of
it.
>> Yeah.
Now, I'm very aware that a lot of people
are very scared to get close to a pan
whenever there is a lot of hot oil and
stuff bubbling around. You can't be
scared to do that. You can't be scared
to put your hand in and move it around
like that.
It's fine. It's a little bit of oil.
It's going to be a little spicy, but at
the same time, you're going to be
>> We also have the uh we also have the
asbestous hands.
>> True. We do have the asbesus hands. I am
talking from experience. So, but it will
absolutely make sure that there is
enough oil underneath of the meat to uh
have even cooking on each side.
Question from Instagram. Sorry, it's
Cars. Interested in reviewing an MR2 or
a Starion? Obviously, I own an MR2. Um,
and I have reviewed a Starion
Star. Um, it's been a while since I've
been in one. It'd be fun to do a uh a
retake on it, but typically I don't say
yes to reviews on live stream because I
forget it and then people say, "You said
you were going to" and I'm like,
>> and I'm like, "You got to send me an
email or get into my DMs on Instagram."
That's how we're doing it now.
Hopefully, we'll get another website
soon. I was talking to some people and
who may be running a website and helping
me out with a search engine
optimization,
but that's going to be a question for
another time. All right. Uh uh people on
Instagram, head on over to YouTube. We
are live streaming on YouTube. Everybody
on Instagram, go over to YouTube. Uh you
get much more action and honestly better
audio uh because we're using microphones
and uh people can hear us better. So,
everybody on Instagram, uh, head over to
YouTube. Uh, we're going to switch from
Instagram to, uh, Tik Tok and let people
know there.
>> Who's that? Thomas.
>> Uh, right in front of drawer. Right in
front of uh, uh, Jack. Down by your
dick. Jack.
>> Down by my dick.
>> Aha.
>> The man's instruments. The tongues.
>> Mhm.
There.
>> There we go. All right. Lift up a bit.
Let's see if we got some good.
>> Actually, bring it over here.
>> Yeah.
>> Something people don't tell you is that
Oh, you got to let it set or you're not
going to get a crust wrong. You
absolutely
can lift the meat up and check it just
like that or put it back down or just
keep flipping it. You're not going to
hurt it.
>> I give it another like minute.
>> Exactly. But you can genuinely check the
meat, lift it up and see if it's cooking
well and flip it and then flip it back
and then flip it back and then flip it
back. This idea that you must let it
rest or else you will ruin the steak and
everything's terrible. No, it's okay.
You can keep flipping the steak. So,
>> our chefs have genuinely advocated for
flipping the steak time and time again
over and over to make sure even cooking
and that the crust is correct.
>> So,
>> because if you don't look at it, how are
you supposed to know? So chat, just so
that we're aware, um because we have a
little bit more people this time than
the last uh cooking stream, uh we are
doing this outside of protocol where we
would use a you know steel pan where we
get a fond and we get you know we can
delaze it and get that flavor in a
sauce.
>> Yeah. We're we're going more for a
overall flavor profile versus the actual
like tried andrue. We have a big cast
iron Dutch oven. We're going to do
everything at once and then at the end
of it, we're going to actually, you
know, wing it in the oven, give it 2
hours while we drink and talk at you.
We're still going to do the two hours
drink and talk at you.
>> Oh, absolutely.
But for this, for sake of getting it
done in a timely manner, we're not going
to do, you know, a lot of the steps that
you would see within the recipe that I'm
telling you to go for.
>> Yeah.
>> So, and something else I want to make
really clear is that if you can see
because the way that it's almost
cringled.
>> Yeah. There's not a crust in the center.
That's okay. That's all right. Because
the idea is that you want the steak to
be cooked correctly in the center. Now
the outside, who doesn't love a good
crust? Steak Diane, you know, things
like that. But it's not going to hurt it
at the end of this
to not have an absolutely perfect full
surface crust. That's going to be okay
because that will be resolved further
down the line in the cooking process.
For now,
>> yeah. So, one of the biggest things we
have to keep in mind is this is about to
go into an oven partially covered for 2
hours. And while it's only 300°, it's
still going to give it an additional
crust. That mayard reaction that we're
getting on the crust with it, while
important,
isn't going to affect the overall
melding of flavors during this, you
know, low and slow cooking process that
we're going for with this. Again,
>> it will basically be all evened out
throughout the rest of the entirety of
the process. This is just building the
flavors from the start,
>> correct? So, we're we're trying to get
enough crust that it that can meld into
the sauce that we're making in the first
place. We got to say hello in the chat
uh to uh Fred uh the animator who uh is
animating the fox in space. Uh
>> no way.
>> Yeah, he's in the chat.
>> Hello.
>> Uh
>> huge fan of your uh work by the way.
Huge huge fan as well.
>> Yeah, got my own. I'm just one of your
biggest fans and
>> yeah, Jack can do you. Jack can do you.
>> I cannot do it perfectly, but yeah,
please give up the good work. Everyone
is looking forward to episode 3. Thank
you for your dedication to putting all
the effort into the animation and
everything.
>> Looking forward to it.
>> Yeah, you uh you hit those Adult Swim
vibes from like back during childhood
that just a lot of people can't [ __ ]
hit.
>> No. God damn. Please come to Furry
Delia. Who knows? Maybe we'll make a
guest of honor. I don't know. Yeah,
>> actually. Uh, so fun fact, I actually uh
had a conversation with you years and
years ago in Anthrocon
um while you were in the lobby of the
Weston. I was like, man, I love the work
you do. You were like sitting on your
laptop like drawing out more stuff. I
look much fatter and older now, so cool
if you don't recognize me. Yeah, but uh
it was that actual like one of those
meet the stars moments for me and the
fandom. So, good on you. Keep on going.
>> Yeah, I know. I know you're way up in
the magic lands of Canada, but obviously
open invite here to the house. Hang out
with the gang. Philly's great. It rules.
Um let me just see what Fred says. Uh
Fred says, uh
uh right on. Next time I drive down to
see my mom in Tennessee, I'll come by
and hang out. So, yeah. Um, right on,
dude. I appreciate it. Uh, Fred says,
"For sure. I'll pass by you when I come
down." Yeah,
>> we'll do another one of these. You can
come cook whatever the hell they make in
Canada. I assume goose or something. I
don't know.
>> We can always use more people in the
kitchen. You look like you would be good
at the kitchen.
>> You look skinny. YOU LOOK SKINNY.
>> YOU LOOK SKINNY. YOUR MOM'S WORRIED
ABOUT YOU. COME ON. BY THE TIME YOUR
MOTHER, if she saw you when you walked
there, she would have smacked you in the
back hand and said, "Oh, you get in the
kitchen and you eat while you're
cooking. You're eating and you're
cooking. You got to do it."
>> Hey, what's the matter? There's my
boyfriend.
>> So, so this whole thing, we had this
moment
when we were all at a quadifer out in um
uh Wisconsin. And one of the defining
moments of that convention is that all
of us like most of like like half the
senior staff for Philadelphia goes to
Wisconsin but doesn't turn off the East
Coast while we're out there.
>> Oh no, I purposely did that party.
>> So I did so that the actual name of that
party internally was the East Coast New
Jersey Boardwalk Italian American
Restaurant Party. Was this a quadrer?
>> Yes.
>> Oh, yes. I was his shoe. Uh shoe sue
chef.
>> Uh which one are we talking about? Are
we talking about the cheese party?
>> The cheesecake party we helped with. But
the Italian
>> So here's Yeah. So here's what we did.
We turned the entire suite. They went
out to like Menards or whatever and got
the red and white checkered placemats.
>> Menards
>> set. Where did you go? Was it Menard?
>> No. No. We imported those.
>> Yes. We put them in the van and imported
them. This like the 12 hour.
>> So,
about 30 seconds.
>> I love everybody from the Midwest. I
love how polite they are, but it gets on
my nerves a little bit because people
from the Midwest never really say what
they mean. You have to put everything
through the Fargo uh niceness
translator.
>> I get it. people are well behaved, your
cities are safe, and
but
>> having this moment of everybody doing
the general like
>> perfect
>> like Philly, Jersey, New York City
general vibe just cranked up the accent
on me more knowing that we were there.
So, we're having this huge All we did
was cook spaghetti or all you guys did
was cook spaghetti. Yep.
>> We're playing nothing but Billy Joel,
Bruce Springsteen, what else?
>> Uh, so I I did an entire playlist where
it was uh Billy Joel songs, Bruce
Springsteen, and then just
stereotypical. You hear this on the
boardwalk in New Jersey.
>> Yeah.
>> At the Red Sauce joint.
>> Yeah.
>> It's And then we had the open door. It
was a party that was so successful,
people the whole con knew about it. And
we're like, "Is this like the spaghetti
party?" And when people would come up,
we would be yelling at them.
>> Oh, yeah. I was yelling. I was yelling.
Every single person who came into that
room, uh, my hands are dirty.
>> My hands are dirty.
>> Would you mind holding it for me? Thank
you. Every single person who came into
that room, it was, "HEY,
>> what are you doing? YOU LOOK SO SKINNY.
YOUR MOM'S WORRIED ABOUT YOU. COME ON.
YOU WE GOT TO PUT SOME MEAT on those
bones. YOU GOT TO COME IN HERE. COME IN
HERE. COME IN HERE.
GIVING ME A LITTLE BIT OF MEATBALL.
>> THE ONLY THING we got from local was the
box wine
>> because the thing that I said was if
we're going to play bottle or red,
bottle of wine, we got to have the
goddamn [ __ ] wines to back it up.
>> Oh, it was glorious.
>> AND YOU CAN TELL now
>> cuz you're getting me in my zone now.
>> Yeah. Yeah. Yeah.
>> Because I So like a background on me is
I grew up outside of Staten Island.
>> Sweet. So, like when 911 happened, I
could see the plumes come up, which mean
I get rights to that.
>> Mhm.
>> For having this accent that I do,
>> all my friends came from Brooklyn and
the Bronx and everything else. I used to
sneak off as a child into New York City.
>> Oh, that is awesome. You take the ferry?
>> No, I take the train. It was a 30-minute
train ride.
>> Oh, hell yeah.
>> It was a $12. If I could get $12 from
cutting people's lawns.
>> I got Okay. if it I I $12 for cutting
people's lawns. I could get on NJ
Transit and go 30 minutes into the
middle of New York City.
>> That's awesome.
>> And so I go in there with my friends and
we just explore everything that the city
had to offer.
>> That is so cool.
>> At at the age of like 14 and 15, not
knowing what the hell like my like own
ability to die is.
>> Yeah. Yeah.
>> Going into the city and being like, "All
right, yeah, let's have a good [ __ ]
time."
>> Yeah. So
when we went and did that party, I
poured my heart, soul, [ __ ] [ __ ]
whatever you want to say into it because
that is the feeling that I have missed
so much.
>> Mhm.
>> With coming out and everything else and
and we kind of had that, right? Right.
So, I had a lot of people come up to me
from not just Jersey and not just New
York and not just Pensy and and and and
like the tri-state area and they said,
you know, I have not been able to
experience the feeling that I'm
experiencing.
>> Yeah.
>> With this, you know, the checkered
tablecloth and the, you know, the
on the TV.
>> Yeah. It's just everything. the shakers
with the parmesan cheese and the hot the
hot peppers.
>> Oh, I purposely got them because I knew
that that was a [ __ ]
>> It's authentic. It's authentic. It was a
thing that it was like I have not been
able to experience this because I came
out as something
>> and everyone around me told me to [ __ ]
off.
>> Oh, that sucks. So, we had so many
people,
>> even from the Midwest, who said, "Oh,
this is [ __ ] wonderful."
>> Yeah.
>> Imagine like how cool be that
>> to have the the and and I say this with
nothing but love, but growing up that
was not the Italian restaurant. That was
the Italian.
>> It was just cheap food, but it was a fun
environment. But if you combine that
with the ability
>> to be queer, weird, furry, but with just
that smear of oil, New Jersey,
Boardwalk, for me, it's OCNJ. That's
that's my spot because
>> I'm a Point Pleasant for me.
>> Some people like to see Isle City, you
got Avalon,
>> uh, you got Kate May, Atlantic City
sucks ass,
>> but for me,
>> Wildwood, where are you on Wildwood
>> now? Now, so Wildwood for me, yeah,
>> was the fireman's convention. Okay.
>> Cuz again, growing up,
>> the job I'm in is not, you know,
>> a mistake.
>> If you need more rags, they're they're
down there or in the lazy Susan down
below the
>> Wildwood for me was fireman's
convention. So, when I grew up with
Wildwood, my family didn't really go
there. We went to Point Pleasant cuz
Point Pleasant was the cheaper, safer
alternative. What we're talking about is
all the beach towns in uh South Jersey.
>> Yeah. So, Wildwood was the fireman's
convention spot.
>> Wildwood is the big one. It's right It's
right south of Atlantic City. That's
where a lot of the families go.
>> Right before Kate May,
>> we talking about we're explaining to
people online the hier well hier in my
opinion there is a hierarchy of New
Jersey,
>> but it's a very broken hierarchy.
Yeah, in a way. But so it it's weird for
me because growing up my hometown is
technically the gateway to the Jersey
Shore.
>> Okay.
>> So we are the southern end of the Ronin
River.
>> How far are you from the New Jersey uh
the Atlantic City Expressway?
>> Uh oh no, very far. Okay. However, when
you look at New Jersey on the water
side, we have the butt crack.
>> The butt crack. And so that big river
goes in the middle of it. I am on the
southern end of the butt crack.
>> Okay.
>> And then you have the thing that comes
out and then you have the hook.
>> Yeah.
>> So I am the first town
>> that is the butt crack.
>> Okay.
>> Of the southern side. Yeah.
>> So my hometown was gateway to the shore.
This that and everything else. So I grew
up on the saltwater.
>> Mhm.
>> But just the bay. M mhm.
>> Um, so what you get with that is going
to the more tame
>> sections of the shore because
technically we're a shore town, but
we're not considered a shore town
because we're not in open water.
>> We're in the bay,
>> right? Yeah.
>> Um,
and and so it puts that taste in your
mouth that like places like Seaside are
not the place to go.
>> Oh god. Seaside
>> Seaside Heights.
>> Well, there's Seaside Heights, Seaside
Park.
>> Uh, fun little anecdote. At one point
when I was working,
>> at one point when I was working, our
manager, our night manager mentioned he
was going to just seaside and you just
hear everyone on just groan. He's like,
"I'm going to the park, not Seaside
Heights." We go, "Oh, thank God."
If that doesn't give you a good litmus
test of Seaside Heights and Seaside
Park. Also, everybody here on
>> Oh, are your hands still dirty?
>> Uh, no, we're clean. Okay.
>> Also, everybody on YouTube, Instagram,
uh, every social,
>> this is my boyfriend.
>> This is Chase. This is my boyfriend.
He's just popping in. Hello. Hello.
We're going to get back to the cooking
in one second. I just wanted to shout
him out because God, I love him.
>> You mentioned Jersey Shore Towns and you
activated me just a little.
>> Just a little.
Oh, because the war that you kick off
when you do that. Oh.
>> Oh, I'm aware. Um,
>> but I will say, um, me personally, oh, I
feel like I should be over here saying
this in full front of the camera.
>> I will fully admit I am here in the
great state of Philadelphia, my country.
>> Country of Philadelphia. Be honest here.
>> Yeah, I know. But I do have to admit
>> only we get away with burning down our
infrastructure when we [ __ ] win.
>> Would you be able to check that by the
way?
>> Yeah.
>> Thank you. I do have to admit, everyone
on the internet, this is hard to say.
I'm
spent 30 years in Pittsburgh,
Pennsylvania. Yes, I am from
>> That doesn't affect me anymore. You can
keep Can I say [ __ ]
>> Can I?
>> Yeah,
>> you just said it.
>> Yeah.
>> Yeah, cool. You can [ __ ] on me all you
want.
>> I It's just a part of Ohio.
>> No, that a part of Ohio is called West
West Virginia and we want nothing to do
with that. No, I am absolutely a uh
Yinszer. I spent 30 years living there.
And let me tell you, Bloomfield, Little
Italy.
Oh, yes. I grew up on a lot of Italian
food.
My grandmother's grandmother's
grandmother brought those recipes over.
And there he goes. My grandmother's
grandmother's grandmother
brought those recipes over from the old
country. And we had those for dinner for
years and years and years and years and
years and years and years and years and
years and years. And they were all
delicious every single year. And you
know, at least you get the pass of not
having hot I have my own. At least you
get the pass of not having hot dish.
I'll tell you that.
>> Fair enough. Whatever the [ __ ] that is.
>> And then my mother decided, "Yeah, I'm
going to marry somebody from Poland and
I got to learn what glumpies were."
>> Bunny.
>> Yes.
>> Uh-huh.
And we smashed it all together and said,
"WHAT IF ALL OF the cabbage had more
tomato?"
>> Oh, no. I still got to bring you over to
the spot over in uh Wayne.
>> Still got to go to the spot in Wayne.
Blue elephant Thai Italian Fusion. You
think it doesn't work, but boy does it
work.
>> Oh, you want that? Okay, everybody here
who's on camera right now who's watching
and seeing and reading and watching and
reading Golden Triangle
in Philadelphia
Burmese food.
You want to see some real smashing
together of cultures and cooking and
techniques and spices and delicious Oh
yeah. Burmese food. That's the move.
>> The python there is.
>> Say again.
>> The python there is.
>> I would eat python.
>> Oh, no. We have a
>> Oh, I didn't tell you about this. We had
an exotic meat store in Pittsburgh. You
could get elk.
Uh elk moose rattlesnake.
>> You could get whatever you wanted.
>> Oh, I'm I'm keeping it just to those
three. Oh, Mr. Regular. Go ahead.
>> Uh we have it's it's a little bit a
while ago, but uh Fred had a response to
stuff to cook. Uh he said something
about Let me scroll back up here.
>> Scrolling back up. Thank you for hanging
out Fred.
>> Um
>> it's la.
Okay. Fred said a while ago uh that he
makes a mean strawberry pretzel salad.
I'm not sure if that was a joke or
>> I don't know what that is.
>> Okay.
>> I'm going to take it as an offense.
>> Carb strawberry. No. Nope.
>> Okay. He also uh mentioned poutine, of
course. And
>> I mean, we have international people
coming from Canada and Montreal and down
to Philadelphia. Sure.
>> Fred says it's not a joke. Strawberry
pretzel salad is not a joke. So, you
have no idea what that is.
Someone else says
pie coming up the pipeline after this.
So
>> that's that's going way down the list.
>> Uh love machine says. Oh yeah, that's
roommate. Uh Holly. Yes, this this house
does have a basement bar. I need I need
to bribe uh Allan to put an access point
down in the basement so we can get
decent Wi-Fi to stream from down there.
You can, but it's
real player is streaming. Yeah.
>> Yeah. I mean, it's not as fun as us
cooking live. You got a couple more.
Chuck them in the pan and we're good to
go.
>> Chef.
>> Yes, chef. Yes, chef.
>> Thank you everybody for watching. I
apologize. says, "I need to go over here
to the laptop."
>> Fred just goes, "I'll take care of
myself."
>> Okay. Uh Fred says, "Uh, what strawberry
pretzel salad is is crumbled pretzels
with butter and sugar as the crust,
cool whip, and Philly cream cheese as
the middle."
>> Wilford Brimley is losing his toes in
his own death right now.
And then jell-o and strawberries for the
top. So this sounds like a casserole.
>> This sounds like I wasn't born in the
70s.
>> Does it have gelatin? Is it
>> Yeah. Yeah. Jello. Yeah.
>> Yeah.
>> F1C says, "Love you guys. Love you too.
Thank you for watching."
>> Oh, thank you.
>> Have we reviewed an IS-300 yet? I can't
remember if we did or we didn't. I've
reviewed so many cars. cuz I'd honestly
have to cheat and look.
>> Uh Fred says, "Yes, that is a casserole.
It's done in a casserole dish."
>> Ah, it's just hot dish with sugar.
>> That's not a point in your favor.
>> That's You know what? It rides reminds
me of mud. Remember that?
>> Mud.
>> Oh, like dirt. Excuse me. Dirt.
>> Oh, like the dirt cups from like DJI
Fridays. Yeah.
>> Yeah. Yeah. Yeah. Like some people from
the church would make that in a
casserole dish and you just scoop it
out.
>> Yeah.
>> Yeah. Somebody like some old [ __ ] died
that you didn't care about and you got
to eat like fun things.
>> Yeah.
>> I need more beer.
>> Oh, hi. Hello.
>> What's up?
>> Hi.
>> Hello.
>> I'm put even though I love this. I love
drinking it, but I want to drink
something else. So, I am taking this
soju precursor and putting it in the
basement bar fridge and then I'll be
back
>> today. Oh, recycle bin.
>> Yeah, Fred says dirt cup with crumbled
crumbled Oreos and gummy worms.
>> I thought that was good [ __ ] Like like
in like a church cons um
like you have a church dinner afterwards
>> and it was there. That was just TJI
Fridays for like my like dirt poor
family on like a normal Friday.
>> Damn.
>> No [ __ ] like
>> I'll be right back. Got to go down to
the bar.
>> Looking great though. Smells fantastic.
>> There's one person watching on Twitch.
We're not going to bother.
>> Good. What a good coffee. Good.
>> Good. This one's probably going to take
more time. All right. It's a bit
thicker, but that's fine cuz we still
got uh
we going to be up late tonight, Chad.
Oh, yeah. You going to be with us a
while. We about to uh delve into uh
cataclysmic issues.
>> I don't know what that means. All I know
is we have an
>> Keep drinking.
>> I was about to say we have an endless
amount of alcohol, but sure. Hooray.
Yeah.
>> Let's talk about the health care system
and how we [ __ ] hate it.
>> After my 70our week and I'm here at Mr.
Regulars drinking a lot of [ __ ]
booze.
>> Yeah, we're up to 55 for me. So, let's
go baby.
>> Oh my god.
>> I love shitcoed Mimosas, baby.
the things that I would like to say
about the healthare system talking about
this one second
>> puts me up to it AND THEN GOES
I'M SICK of this what would you like to
talk about instead considering you
sneezed out your last interest
>> so what's your new interest if not the
health care system
>> because Jesus Christ almighty I would
absolutely love
>> I'd love
Yeah, I know he's abandoned us in the
healthare system. I would love to sit
here and scream about it for the next
seven hours, but I don't think that chat
or the lovely people on Instagram or
YouTube would like to hear about that.
Mr. Regular, back to you.
>> To answer a question in chat, has my
opinion on Ford Rangers uh changed any
since the 2000s? I like when I see them.
>> We are back cars.
>> Yes. Cheers. Cheers to that.
I still see them as cheap pickup trucks
>> almost.
>> I like when I see them. I like that I
that they're still on the road.
>> I don't know how much time has to pass
before I see them as nostalgic or
something that I would want to buy.
>> Ford Rangers to me, even modern ones, I
still view as disposable pickup.
>> But then again, when I see EF Civics, EG
Civics.
>> Those are also disposable cars
>> that I very much would like to own or at
least own one for a little while. So, I
recognize that there is a uh
you know, it's really funny.
>> Dichotomy is the wrong word. A uh
>> I was talking with my uh
>> double standard. Thank you on stream.
>> Let me go check this chat
>> and just from working in the kitchen,
>> Mr. E8
E8561 says, "I love my 97 Ranger."
>> Someone else says, "Uh, Ban says, "No,
wait. I'm here for an analysis of the US
healthcare system.
>> Just give them back. Give the mic back
to the other dude." Um, Mr. John Q
Citizen says, "Hey, just wondering what
in your opinion is the uh cutest,
biggest car available on the used market
today.
Thanks for the content, condiment."
That's a good question. The largest,
cutest car. Well, we're not really doing
2000 era bubbly
>> cars anymore. that is actually almost
>> mini still is in the mix. It's pretty
big now. The Countryman's pretty big.
It's cuteesque,
but my vote would go to the Fiata.
Yeah, it's it's a nice take. It still is
a Miata. It's Is it Italian?
Is the styling a little bit better?
Honestly, it doesn't look bad. Um, and
when I see one, I notice one in the way
that I don't notice Miatas.
>> Oh, there's someone who just wants a fun
daily versus a Fiat is like, oh, someone
wanted to spend a little bit more money
to be different. So, I know I'm
defaulting to Miata is always the
answer, but in this case, I say Fiata is
the answer to your large. They they they
are accommodating to a point. Uh,
>> everyday drivers likely.
>> All right. So, we are about to go on to
the next step of this where we uh wing
this [ __ ] in the oven and then we uh go
from there. So, um yes, car stuff aside,
we are about to form the conglomeration
of what is about to become. Uh hope you
all have enough caffeine cuz we're about
to make this a late night drive. Uh so
we are about to add our
aromatics if you will spices here.
>> Um uh four all of them.
>> All four. Okay.
>> And yes, we are using pre- chopped. Sue
us.
>> Pre- chopped is the best chopped because
I don't have to [ __ ] cut it.
>> We also work 60 70 hour weeks. We are
chopped.
Uh and then so at this point we are
making the uh what we'd like to call
Yeah. Perfect. Uh the uh unholy base of
Vieja as you will have it.
>> Um and then all of that [ __ ] goes in as
well.
And mind you, for everybody who's at
home right now watching this, you don't
need every single thing in absolutely
perfect millimetric mison plus
uh analysis levels. If you missing
something, that's okay. If you want to
substitute your paprika for chili
powder uh
>> just be prepared for uh burning your
[ __ ]
Can you rope a mar?
>> No, we can't.
>> No.
>> But it's not the end of the world if you
are missing something or you don't have
something or
you just don't feel like going out
tonight and being like it is 30 minutes
down the road and wow that's really far
and I don't have this and that sounds
like a real pain in the ass. Uh yeah,
you're fine.
>> Missy book club.
>> Get that in there.
Yes, we're kind of doing this dump cake
style. Um, and that's cool.
Again, this is uh very much so uh batch
cooking versus actual uh adherence to
recipe cooking.
>> Someone on Instagram asks, "Are you
making lasagna?"
>> No.
>> Jesus Christ. No.
>> No, we are not. This is
>> No, we're not in Chicago. So, no, we're
not. Um,
>> a Chicago style lasagna.
>> Oh, I'm sorry. Pizza.
>> Yeah. Oh, god. We went off last night.
>> I'm going to I am going to hold it in to
not have a meltdown here. By the way,
would you mind hitting me real quick?
>> Thank you.
>> Chicago style.
>> I'm not eating pizza.
>> I'm not I'm not getting sucked.
>> Someone on Instagram says that they're
going for dump cake style right now.
>> Uh, yeah, pretty much.
>> Yeah.
>> Yeah. So, when when we're talking about
like a bunch of drunk talking animals
enjoying uh a fine Latin dish, uh this
is fine. We're going to mix this all up.
Uh we're going to have a good time with
it. Uh we're going to keep drinking for
the next 2 hours while this cooks. And
at the end of it, uh you're going to sit
with us at a table that is far smaller
than the actual people watching this.
and uh you're gonna have a good time,
too. So, uh who gives a [ __ ]
>> We have a question. Uh is that a I have
to go back. I had a question about the
apron. Is that a artifact brand apron?
>> No, it's a random ass Amazon purchase
from three years ago.
>> Gotcha. Yeah.
>> Same here.
>> And the idea that
>> Very good. [laughter]
>> I got you. Someone wants to come over
already.
>> Oh, perfect.
>> After seeing that, uh, let me get right
back to uh, YouTube. Uh, for those
people on Instagram, we are also
>> live streaming on YouTube and, uh, you
get a much wider angle of the kitchen.
>> Uh, hello. I'm back on the YouTube
comments. Uh, someone asked, Bill Co
Jenkins says, "Hey, do we need to wear
pants in here?" Uh, we do. You don't.
Uh, TJH1 says, "Clearly, I am late. What
is he making? I'll um
>> rob Vieja.
>> Rob Vieja.
>> There you go.
>> Uh big boxy reveal. Not sure what that
means, but hello on teeth. Mr. E8561
says Japanese pizza. Hm.
>> Japanese pizza.
>> Japanese pizza.
>> Oh, I heard Japanese.
>> Good on that end. Yeah. Grandma Pie is
the next pizza episode. We're good on
that.
>> Japanese pizza. I mean, he's not wrong,
but we also have Ropa Vieja on the way,
so I'm more than happy to be hungry for
that.
>> Uh, Mr. John Q Citizen says, "I actually
have a Miata NB. It's cute, but not
particularly big. For me personally,
it's the biggest, cutest car uh to be
the Mazda uh Zenos from 1996." So, okay,
we're going JDM or possibly Europec.
>> Um,
questions about Santa Fe. I don't pay
attention to SUVs. Hyundai included,
says Mr. E8561.
Uh,
Tuba Sun God.
I always thought your marching band
practice references were hilarious.
Well, thank you. I was in marching band.
I was in drum line. I was on bass drum
because it wasn't that good.
Uh, I think the ultra cheap Rio is
decent looking, says Noot 39. I suspect
it's not a great car, but hey, I could
be wrong. Let me have a uh scroll up to
see anything that I have missed.
Um yeah, last that's back up where Fred
said uh
>> uh dirt stuff and Oreos.
>> Uh so to answer some other questions
that people had, when am I traveling
again or or or when I am coming back to
Australia? Um, I said it earlier in the
stream. I'm coming back to Australia
when uh the orange man is gone. When
he's gone and then I'll start thinking.
I am saving up.
>> Perfect.
>> Um, I need to save up quite a bit. Um
what I want to do uh when I come back to
Australia is uh I want to be there for
uh fur du and I also um want to do a bit
I want to travel more when I was there
because when I was there for the first
time last year was the year before
>> I was only there I only went to
Melbourne and I only stayed in Melbourne
and we were only there for a week. So,
when I go back uh to Australia, it's
going to be a solo trip. Nick's going to
stay behind, take care of the channel.
Um I want to go for a month and I want
to move around while I'm down there.
Now, I'm going to need quite a bit of
money to do that.
>> So, we're going to have to do a lot of
giveaways and but that's going to be my
next thing.
It's going to be have one of those
things where I take care of all the
bills for the house. Uh obviously, my
roommates will be here to take care of
the place. I'd have to ask them. Very
nice. Actually, it wouldn't really
matter because I'd go in the summertime
and I wouldn't have to worry about them
mowing the lawn because it's, you know,
different seasons. So, that would be
good.
Uh, I just have to ask someone for a
ride to the airport.
>> Um,
>> uh, Fred says, "I will 100% ride with
you to Australia. I always wanted to
go."
>> Okay, that'd be fun to go together.
Uh I am saving up because I will be
flying American Airlines
>> out of Philadelphia.
>> Uh the flight to Australia is would be
Philadelphia connect in Dallas
and then from Dallas to either Melbourne
or Dallas to
uh Dallas to Sydney.
Um, you know, probably be flying back
into Melbourne and then driving from
Melbourne, maybe up to Sydney and then
up to the Gold Coast. Um, cuz we are our
friend if Matt was still [laughter]
hit to be picking us up. Although, we
wouldn't rely on him for a ride all the
way up the coast. But if he did, you
know, obviously I'd pay him.
>> We've entered. Um, as far as u I'm
spoiled,
>> so I will be flying uh first class on
American. Um, I like getting the points
and uh I like falling asleep.
>> So, who knows? Maybe we'd be next to
each other,
>> but um
that's that's how I roll now. It's nice
falling asleep, taking that Dramamine,
going off into La La Land,
and sleeping away most of the flight.
Freaking rules. And also, you know, the
uh the three course meal in first class.
Quite nice. Melbourne. Yes. Fred says
Melbourne. Um
Fred says, uh to that whole general area
really. Yeah. Um,
uh, Spearmint Neighbor says, uh,
Spearmint Neighbor says, "Any plans on
linking up with Garbage Time?"
Um, if I recall correctly, there were
plans when I went back there to do
something with Garbage Time. The problem
is um
>> are we going to Dank Pod's Lord?
>> Yeah. Like I and I wanted to do
something with him, but the problem is
he was in
uh,
>> if we're going there,
>> Adelaide. Cheers.
>> And I was in Melbourne.
>> So that's the equivalent of
uh Philadelphia to Chicago.
It's a quick flight, but a hell of a
drive.
And
we just didn't have the time. We didn't
have the ability to we I didn't have the
money to take the flight and I didn't
have the time to drive it.
>> So,
it was rough. Australia is a big place.
Uh we have our first super chat of the
night. Thank you so much. Uh Chris Angus
88 says, "Happy to be back for regular
dinner." And someone asking, "Are we
making grandma pies?" We are not.
>> I told you it was coming.
>> Yep, they're coming. It's not tonight,
but it's on its way
tonight.
>> No, no, we're doing the uh we're doing
some Latin cooking this evening. And uh
Grandma Pie is going to be a bit more of
a spectacle. So, tell your friends cuz
once uh we'll announce that prior to it
happening, it won't just be an impromptu
we're going to do Grandma Pie night. Um
>> it will be a function.
>> Oh, yeah. We're gonna like kidnap a guy
from Long Island and [ __ ] It's going to
be fun.
>> Please say that. Don't say that.
>> No, say that.
>> All right.
>> It'll be a good time.
>> That's That's not the camera.
>> No, he knows it's not the camera. He's
just staring at the chat.
>> You're right. I'm staring at the chat.
One red scenario.
>> Ah, Mr. Philly's back.
>> Stronger than ever.
>> I need to go off mic for a little bit
cuz I need to empty the dishwasher.
>> Saved it.
>> Mr. Philadelphia.
>> Yes.
>> Would you be kind enough to rattle off
some questions from the chat while
you're over there?
>> No. It's just going to be the bee movie
again.
Hey,
>> they can't hear you from over there. You
got to hold on to that.
>> I am.
>> [ __ ] you. I'm not Will Sasso.
>> Who the [ __ ] is Will Sasso?
>> What? The guy with You've never seen the
guy with the lemon where he's like with
the lemon?
>> Really?
>> Are we serious?
>> Oh my god. All right.
>> Have you tried the new McDonald's fried
apple pie?
>> Have you tried the new McDonald's apple?
>> Oh my god. Have I tried the new
McDonald's fried apple pie? No, cuz I
like Jollibee. So, they've been frying
their [ __ ] forever, so I don't care.
>> I I I don't do fast food.
>> I am a
>> M4TS
also says
>> I'm also emptying and filling the
dishwasher.
>> I
>> We're glad we parasocial relationship
with you.
>> Yes. Good on taking care of your h your
your household. So emptying the
dishwasher.
>> Good on you.
>> I hope I hope
>> $1.99. Uh
>> yeah. Have I been gaming? Have I been
playing any games? Yes. I've been
playing marathon. Marathon is now like
here's my relationship to video games.
>> Oh, I have I will leave you.
>> One game.
>> I will leave you to
>> one game that I play that I can do sort
of that is my video game. Now I paid for
marathon. I will now play marathon until
I puke.
>> Fair enough. I am bad at it.
>> I'm middle-aged. I'm not a sweaty kid
who who's only good at video games. I
play it from time to time. I die a lot.
I like playing solo. I like being in the
environment of Taetti, whatever. And I
listen and occasionally on glorious
moments, I get the drop on another
player. But most of the time I hear
another player and I hide because I'm
not good unless I have a sniper rifle
and then I maybe get one shot on them
and if I don't break their shields I run
away cuz I'm not good at the game
sometime. But when I play with other
people when I'm on a trio I am one of
two people. I'm either a medic and I and
I feel good that I'm helping by throwing
med drones at them or I play Vandal and
just shoot my arm cannon everywhere
like, "Oh, some bots. This will do
something. I have done something." May
I?
>> Yeah, I uh here give me one second
>> because
>> Fair enough. So, Mr. Regular with his
extraction shooters. No shade. I know a
lot of people that absolutely enjoy
marathon and things like that,
competitive shooters. I am very much
somebody who enjoys a good narrative.
That's my thing. Like I am totally okay
with people who just want to do like
PvP. And if that is your jam, more power
to you. I am somebody who is getting
very old at 34.
So, I enjoy a wellwritten narrative.
I just got done playing My Little Puppy.
Good God.
If anybody in chat has played that game
all the way through or is still on their
playthrough, I wish you the best of
luck. Oh. Oh, go ask Holly about my
Holly.
>> What?
>> My little puppy.
What?
>> The doggy in heaven game.
>> Yeah.
>> Oh, these mics. You don't The great
thing about these mics, they're DJI
mics. These Lily John's. These things
hear from here.
>> They're very loud.
>> It's okay. The microphone's taking care
of it.
>> Chat, I'm so sorry.
>> But they're made to be at the sternum
level, so that's where they listen.
>> Oh, I am so used to having them right up
at my face.
>> Right. Cuz it feel it feels like a Sure
SM48 or something like that. very mic
experience for some of us where like
just don't cup it. But what you can do
>> if you want to be sensual, you can just
do this and be like that. Yeah. Right
there like that.
>> But normally right here, you know how
everybody you hand a mic to someone who
doesn't know how to hold a mic and they
hold it here and they can't hear
anything and they're addressing it.
>> But that's okay. I didn't tell cuz they
look and feel like them. But all you
have to do is really hold it. I mean, in
this day and age, you have people who
are practically taking a bite out of a
mic because they're usually in a weird
head space.
>> $5 Canadian Simon Trent 8000.
>> Sure.
>> Would be interested in trying out a 720.
>> What's wrong?
>> Valve MR2. It has It also has a
>> Qua
a guy who doesn't Yeah.
>> Yeah.
>> All right. Uh, would you be interested
in trying out a 7 A 20 valve MR2? So I
think he's talking about a silver top or
a black top beams engine. It also has a
qua limited slip if Yeah.
>> to see what it's like in an AW11. So you
have a black top or a silver top in an
AW11.
>> Get in my DMs on Instagram
>> or send me a
gift.
>> Send me a an email
regularcars@gmail.com. Once again,
regularcars@gmail.com.
Any any sort of DMs that I have, let me
know. That's kind of interesting. But I
see you're in Canada and we don't have
any international travel plans as of
now unfortunately.
>> I don't care.
>> Okay then. I do not care about your
opinion.
>> War.
>> Eat that.
>> The [ __ ] is that stuff?
>> That's a spice.
>> It's seasoning in the way of the uh
>> actually he's fine.
>> There's no there's no really
>> Yeah, we are so wide. This camera sees
from there to there.
>> Big wide. is yeah big wide. I mean you
can see it on the laptop how wide it is.
>> I mean that is my boyfriend. He is so
wide. He is so big.
>> But look I understand like you know
brick [ __ ] house yada yada but like
pardon me Jack.
>> Absolutely.
But yeah that is my boyfriend. Hello
thick boyfriend. My boyfriend.
Oh, Tony D78 788 has a Myers MS Dune
Buggy out of Pittsburgh.
>> If it's a real Myers Mans, he is money,
money, money. But even if it's a
recreation, I'd love to drive a MyersB.
Um,
hello.
>> Uh, I have no Pittsburgh plans as of
now. But that would be a fun day
because, uh, our friend
>> Justin
Los
is out in Pittsburgh and he has a Morgan
three-wheeler that I want to drive and
that would be a fun ass day. Do his and
do this guy's Myers Mans. Now, as a
general rule, I do not say yes to
reviews on stream because I'm going to
forget it. But if Mr. Myers Mans guy uh
gets in my DMs, Instagram,
uh Blue Sky,
Twitter on the rare occasion I check my
Twitter. Um
and these silly straws are going to be
difficult to wash. I don't know how
we're going to do it.
>> They don't want to fit in everything.
But uh
>> anyway, so uh I am interested, but we'd
have to make a plan and actually connect
with each other for me to do a Myers
Max. Thank you so much.
>> It's like three seashells.
>> Three seashells.
>> Holly's having a good time right now.
I'm stealing your toilet paper and
replacing it with three seashells. Let's
see how that goes.
>> You don't you haven't even seen that
movie. Don't tell me about it.
>> Uh tell me if you know about the three
seashells. If you know how they work,
put it in the chat.
>> Uh we'll go with those later.
>> Yes, I have.
>> We still got a good amount of time for
that.
What's the uh
>> uh Yes, I have been to Washington State.
I have never been to Maine.
>> No,
>> Washington State. I'd love to come out.
I have a friend named Riley who lives
uh in uh as she calls it or excuse me,
as they call it, uh Bucky.
>> I want to go out there and ride
motorcycles.
>> Um we did do filming at Mount St. Helens
once up there in the park. Lovely. We
did a Trabant and a bunch of other stuff
up there.
Um, but coming to Maine, I haven't been
to Maine.
>> Um, I'd like to.
>> I have no plans at this moment, but uh,
it is a place I'd like to go.
>> Thoughts on
the Philison Bronco collab? I'm unaware
of that collab. I apologize. I don't
know what it is.
>> Uh, pardon me, folks. I have to go to
the bathroom. Sound mic's free.
>> Yeah, that's you.
>> I'm on two microphones now.
>> Try and get three. See how that goes.
>> The white zone is for loading and
unloading only.
>> Why Why would you do that?
>> Hi, hun. Hello. You You do your thing.
Okay, here we go.
>> The There's that.
Why would you give her the mic? Here we
go. [laughter]
Here we go. Questionable decisions were
so dangerous. Yes.
>> I'm I'm gonna come to this side with my
boyfriend because I'm afraid of
>> What are you actually doing? That is not
food. That's ingredients.
>> What are you doing? INGREDIENTS ARE
TECHNICALLY
>> THEY'RE UNCOOKED. HOLLY, I understand
that that a lot of us grew up in
ingredient households,
>> but my god,
>> we have two actual chefs.
>> Why are you gay?
>> WE HAVE TWO ACTUAL CHEFS.
>> WHY ARE YOU GAY?
>> GOING OFF THE RA.
>> You have two chefs in the product of a
chef. And yeah,
>> you ask me why AM I GAY? WHY are you
gay? If you want to be real technical,
two chefs in the product of a baker.
Okay. Like this is like the amazing
digital circus.
>> Look.
>> No, we don't smell that bad. No, it's
not. LOOK,
>> WE DON'T SMELL like we're decomping.
We're not the Amazing Digital.
>> Yeah, I know. I actually showered before
I got here. Shut the Shut the [ __ ] up.
Shut the [ __ ] up.
>> Says, "Which one of you smells the
strongest?"
[laughter]
>> No. No.
>> No. No.
>> Either me or the corgi. And I don't know
how we'd measure that technically.
>> Well, to answer that question, I have
the strongest smell. And that is because
my nose can bench press 245 lb.
>> Chad,
>> are you from Baky the Grappler? Your
nose can bench 200 lb. What?
>> I'd like to do something.
>> I just really wish you wouldn't just
like disclose my weight to everybody
like that.
>> [laughter]
>> Can you like not talk about him? You
sitting on his
>> talk about sitting on someone's face.
>> Yeah, we got it. We're good.
>> Yeah, cool.
>> Yeah, we're not we're not slow. We got
it.
>> I I am done being professional. I try
being professional on this live stream
being a professional chef. We're done.
We're done. I'm so [ __ ] done.
>> We got [laughter] it. We're good. You
know,
>> for the sake of of a plentitude of
people in the
>> I got a bridge for sale. I tried to have
decorum, but clearly that went nowhere.
>> All right.
>> All right, everyone pull the accents
out. We're done at this point. WE GOT
[laughter] WE GOT ANOTHER HOUR AND A
HALF BEFORE WE GET to [ __ ] eat. So,
we we're going to have to kick up the
accents here. You goddamn
listen here. No, no. What? What? What?
What? With you shrimpy.
door's box.
>> No,
>> it's been opened. It's been opened and
on fire.
>> What does that mean?
>> Pandora.
>> Okay.
>> Pandora's box has been emptied out onto
the floor
>> and now we must put it back together.
>> Is the chat a devastation land of pure
abyss or are you still holding it
together?
>> No. chat is full of beautiful people
keeping everything together
>> while we fall apart,
>> feeding us currency.
>> I mean, IT'S JUST LIKE WATCHING ME
>> SUPER WAIT. ALL RIGHT, MR. REGULAR, what
is your ultimate dream car? And what if
the owner of your dream car recognizes
you and hands you the keys and says,
"Have at it."
>> Okay. Uh, what is my ultimate dream car?
I mean, my dream car I have and I I
bought it twice and it's down. It's It's
out back. It's It's my MR2. That was my
dream car. And I had it and I sold it
and I bought it back and I'm still
working on it and driving it. I know it
seems like a little bit of a Hallmark
answer, but that's the real answer.
>> Is Is there a car that I don't own that
I still think about? Yes.
>> The Delorean. It's But I don't want to
own one. I just want to borrow I just
want to borrow Cooper Tom's Delorean for
a week. That's all I want to do. He'd
never allow that
>> Delorean.
>> Yeah, he's got a Delorean.
>> What the?
>> He hardly ever drives it.
>> First time.
>> I I would I would like to um
>> He just had a like
>> No, he's got a Westfallia MG [ __ ] Uh
a regular Beetle. Um he has the Porsche
928.
>> So yeah, he has a bunch of stuff. I I
would like to have a Delorean for a week
and just experience the Delorean
lifestyle and then get sick of all the
attention and then that would be that.
So, you know, that's that's my answer.
And there is there more to that super
chat question?
>> TJH1, I want to just say you are
gorgeous.
>> You're beautiful.
>> Say have your hands on and say I have
it. Yeah, that that that was that was my
feeling of the MR2. And I still get
excited when I look at it. It's like,
wow, I I I really have one of these
things. Um, but now it is also my my job
to keep the thing going. So, yeah. Um,
I mean, there's there's some JDM stuff
like
No, I drove a Delica and I recognized
what it was, but it was slow and I don't
really go camping or off-roading.
>> I had my Jeep phase, you know, that was
it.
So,
>> yeah, it was gosh, it was the MR2. I
mean, there's got to be like Okay, it's
not really an answer, but one of
Justin's builds, like the prime MR2s
with the with the um
with the Gen 4 3S GTE. However, um there
is an answer um that I'm keeping from
you that was a dream car that I am going
to have for two months uh when we have
it as a giveaway. It's going to be a big
event. It is a turbo station wagon.
So, in a future giveaway, we're going to
be giving away a manual transmission
turbo station wagon. I'm not going to
tell you what it is. Some people in the
chat probably are already guessing what
it is because I've talked about this
particular car for so much and now that
it's legal with the correct engine that
it needs. So, that's going to be that.
Someone's being cute. Uh FWWC says,
"What about a 4Runner?" Yes, the third
generation 4Runner that I own that I
sold because I hardly ever used it. Um I
see I see third generation 4Runners
going by. I was like, "Oh, I miss you."
But then I recognized that once I moved
to the suburbs, I didn't really need
that.
>> Is there any cooking questions on chat?
>> Yes. Are there any cooking questions?
We'll be happy to answer.
>> And not professional chefs here.
>> What beer shall I sample next?
We
>> no
>> highest.
>> We actually have alien church. We also
have yards IPA. We also have
>> lime.
>> I'm going to get my sampling sampling
glass with lime.
>> You know that's what I want. Can I go up
to someone who has an open beer saying,
"Please, sir, may I have a sippy momo?"
>> Where's mine?
>> You are literally in your own house. You
can have as many beers as you would
like. Here, let me walk over. I'm going
to walk over here to the chat. Why are
you banana?
>> Why are you banan?
>> I'm seeing Saab 900. Martini went gin.
>> Uh there is no
>> Yeah, there is no liquor tonight.
>> You got to kind of
>> Oh lord.
>> And then you get beer, you know, in my
experience at least.
>> Hey Chad, I had more beer.
And if you know you can like kind of do
this.
>> Well, he has chosen to sing to so now
you have to deal with that. Oh, here we
go. We have a dono. I asked this last
time. Never got a straight answer. What
was your question? Absolutely.
>> Um, this kind of got to do your duty.
>> The sincha. Shinjchow.
>> Shinga.
>> Shinga.
>> Chingo.
>> Shinga. It It tastes like out of the
bottle. It tastes like beer I'm drinking
the next day.
>> No. What?
It's like pre-kunked Stella.
>> Pre- stun.
>> That is not No, it is actually good. Do
not compare it to that. You cannot
compare it to pre-kun. Absolutely not.
Let's see.
>> Stella, a beer that can only be enjoyed.
>> This is keeping me company while I poo.
Well, I am very happy to hear that.
>> Uh Chris age 88 says, "I asked this last
time. Never got a straight answer." And
what was this that he asked last time? I
don't. Best East Asian food. I
personally love Thai. Well,
>> well, it's East Asian. We can keep
going. I mean I mean Korean barbecue is
hard to top.
>> KBQ.
>> Korean barbecue loves.
>> It's It's really good and KBBQ is
delicious. However, I have to give my
personal opinion right now, which I
should probably be on camera for this.
Excuse me.
>> Good vote. One of my favorite things
whenever it comes to Asian cuisine in
general is just a rice bowl because a
rice bowl is a open canvas to put
whatever you guys want on top of it. A
lot of people just eat bowl of [ __ ]
and that is genuinely one of the best
ways to eat food. Get a high quality
high quality
rice maker.
Cook it and then put whatever you want
on top. No one's going to judge you. No
one's going to care because anything on
top of rice is going to be delicious.
However, I I will say my personal
favorite
>> caveats.
>> Pull the rice out whenever it is still
hot. Put it in the bowl
of which your [ __ ] will go on top.
>> Let that steam do some work on it.
>> Correct. Because then you put soy sauce
over top. Fried egg, a little gocha
jang, which is sweet and spicy.
>> Oh, I love gou jang.
>> And you can even put a little bit of
chili crisp or something like that over
top.
>> Question was
>> uh East Asian food. East Asian cuisine.
>> Pad or pal. Uh, see you are going very
high-end on it. I'm talking
>> that's not high-end as [ __ ] That's a
street food. Pata is a street food.
>> Okay, true. But we're talking general
accessibility.
>> How would you make that?
>> General accessibility. It's two It's
less than $2 US on the street in
Thailand.
>> But how would you make it at home?
>> How would I make it at home?
>> You can pick your ground protein of
choice.
>> See, I'm not talking about ground
protein of choice. I'm talking about a
fried egg on top as the protein.
>> That that is the thing. Pad kapow comes
with a fried egg on top.
>> Mhm. And then you put a little bit of
squeeze go jang go over top.
>> That would be Korean. This is Thai.
>> Yeah, you're kind of right. You're
actually kind of right. But at the same
time, it's still sweet and spicy. It's
still good. Mr. Regular, back to you.
>> We have another super chat like before
asking where is the grandma pie. Another
one.
>> Oh lord.
>> I told you. Yeah. What did you say? NO
ONE'S GOING TO remember when I [ __ ]
tell you now. They're going to [ __ ]
remember.
>> Where's the grandma pie? The grandma pie
is coming. This was a last minute thing.
And when we do the grandma pie, um, what
I think I want to try, if it's possible
since I'm Mr. Two Phones now, is that
would I be able to get the same sort of
streaming effect if I use one phone if I
if I stream directly from my phone to
YouTube? But is the YouTube streaming
app only still allowing filming in
vertical, not horizontal? That's that's
my question. I suppose I could just try.
But thank you so much for the super
chat.
>> Thank you so much for the super chat
with the uh
>> with uh asking where where's the grandma
pie. Don't worry, we're going to do it.
Um we have
>> we have someone in chat wanting me to
tell something to Jack. Someone in the
jack says, "Tell Jack I said he looks
like a thumb thumb."
>> Oh my god. [laughter]
>> Oh, I see. Blaze has entered the chat.
>> Oh, okay.
>> Come on.
>> That comment sent Holly to the ground.
>> Trust me, it wasn't going to take much
to send Holly to the ground. She's
[laughter] been uh
>> quite the wave.
>> Here's my response. for a minute here.
Not my first mean comment online. I know
it's not the first mean comment or even
the meanest comment that gets you. It's
the one that is specifically targeted to
you.
>> Not even specifically targeted. It's
that one where it's like
>> it's like it's the one that's like just
so far out of left field that you just
at no point could you have conceived
someone throwing that one at you.
>> Oh, it's a spy kid's thumb thumb.
[laughter]
>> Yeah. two minutes later finally pieces
it together.
>> I mean, to be fair, nobody's gonna trust
a thin chef. So, this is true.
>> I found
>> No, the problem is that I specifically
remember my first real job I ever had,
which you know, quotes on that one.
>> I see you, Simon Trent 800.
>> Worked on some of the houses.
>> I will check my phone.
>> Uh, and yes, you can send a picture of
the MR2.
His neck disappeared into his shoulders.
He looked like a thumb.
>> Are you good,
>> dude? I had to get really drunk to play
Magic the Gathering.
>> You lost.
>> You were really drunk playing the Magic
Playing Magic. Your entire playmat from
corner to corner was all of your lands.
There was zero stacking there.
[laughter]
And I know it was only done that way for
the sole purpose of you being able to
count how many lands you had. Don't
worry, I've been there. I've seen it. I
I I have experience with horribly
inebriated. I have seen someone down
three shots and do a bomb rip before
they even shuffle their deck.
>> That's the best way to play that game is
just
>> Oh, trust me. He Oh, trust me. He got
dog walked.
>> You're talking to somebody who has
played drunk frat boy Magic the
Gathering. Every life point you lose is
a chug of a beer. If anybody here where
I know we're getting away from cars, I
apologize. If you want to get back to
it, sure. Mr. Regular will return
momentarily. But if you've ever played
Magic the Gathering, where every single
life you lose is a huge swig of beer,
you will be intimately familiar with
what is going on tonight.
>> What's absolutely depressing, if you
think about it, is the fact that Magic
did
>> Yep. did make their attempt
>> to combine vehicles and their already
nerdy game and it fell completely flat.
>> It fell so far on their face and I am so
sad about it.
>> Oh, here we had a uh here. Can I Can I
see that?
>> Oh, go for it very much. We had a super
chat. Uh Canadians sent an instant DM.
>> Oh, yeah. We were addressing him. I'm
literally talking to him on Instagram on
the phone right now.
>> Yeah. Uh, Gracie says, "RIP, Holly.
>> I I'm actually drinking water right now
because I have spent most of the day
replacing my blood with alcohol."
>> Holly is currently on a personal rescue
mission. Results: I'm a Mountain Head 2
says, "Fuck yeah, thank you for the FO
recommends." Absolutely. We absolutely
love FO here in Philly and I will
maintain that it is one of the best
hangover cures you can possibly ask for.
It is delicious. As someone in a medical
field, your hangover cure
>> or remedy.
>> Oh, [ __ ]
>> Oh, yeah. Salt.
>> Well, here. Actually, you know what? I
need to tell the people this because I I
Here, hold on. I need to go on my diet
tribe real quick.
>> Let the chef go on a diet tribe.
>> Okay, Mr. Chef.
>> So, I have been maintaining this for
years. And this is somebody who's been
going to conventions
for a long time. And I think the people
in chat are going to start calling me a
lunatic.
>> Yeah, look at the Yeah, put it back
where it was and then go look at the
computer.
>> Yep.
>> The computer shows the full
>> Yeah, you're Yeah, Holly, you're good.
You're good, Mr.
>> So, I'm going to probably get flamed and
I'm probably going to be called a
lunatic, but I'm going to stand by my
reasoning.
>> I love you, hun.
>> I'm dating you. The best hangover cure
possible
is sushi.
Why?
>> You said this at Con Murphy's when we
got our Irish breakfast.
>> Yes, I did. Hold on. Hold on. Hold on.
Hold on. I need to speak my I need to
speak.
>> He's logically sound in this. Let him
go.
The three things that you need whenever
you are hung over are carbohydrates,
clean protein, and the salts that you
sweat out the night before. How do you
get that? Well, you get the
carbohydrates
from the rice.
You get clean protein from the clean
fish.
And when you sweat out all the salts
that night before,
just dunk it in soy sauce. It is that
easy. I am sorry and I know that this is
one of the most controversial things
you've heard all night, but I will stand
by it. The best thing you will hear
tonight is that sushi is the best
hangover cure possible. Mr. Regular,
please take over because I feel like I
am going to get slaughtered right now.
>> I mean, I was going to counterpoint you.
>> Okay, I'm looking at the guy's
interesting. I was going to count.
>> Wait, what's up with those?
>> I want to hear what the comments have to
say.
>> Interesting. Are those ITBs?
Is that a silver top?
I I'm unfamiliar with that particular
you got coil on plug.
>> Fire away.
>> Still with mechanical mechanical ITVs
and the big foam filter.
>> I mean, I like that. I want to know
more.
>> Uh, it it reminds me I'm talking to
Simon Trent right now.
>> You're in You're in Canada. It says
custom build. So, okay.
>> Fish. I'm so sorry to hear that. That is
awful. It's for that exact reason. I am
a
>> 7A block and crank. Okay.
>> Yeah,
>> I Waffle House bacon.
>> I mean,
>> Waffle House bacon.
>> Check in with me from month to month. I
mean,
>> I don't know when I'm going to Canada
next.
>> Dairy. Dairy. Dairy. A hangover. Yeah,
dairy.
>> Brian, some folks
can be when the liquor starts talking
from the liquor. That
>> I I I am still team faw. And I'm still
team faw for the fact that
>> you can breathe it in. Well, part of
that filling all the space. Yeah. So,
that's fine and all if you actually like
eat it, but the thing about it is the
broth itself contains enough salt,
enough cinnamon, enough starise and
things like that that actually
>> Is that why Chief Thomas
>> is lower the actual response from your
body from poisoning? It's you're you're
arguing from a point of almost like
antioxidant and anti-inflammatory is
where it is.
>> Yeah.
>> You're not wrong
if you
>> from Europe
>> and you know like at least in the
Philadelphia area you can admit that
they overload you on the [ __ ] that they
put in the bowl. Sure.
>> They they don't want you to [ __ ]
finish it
>> because they they want you to leave some
of the bowl so that you don't, you know,
>> cuz it's not it's not the
instance of, you know, if you don't
finish it, you're being rude. It's if
you don't finish it, we did a good job
as host,
>> right? But you're also talking from a
point of value for money. For me, it is
a direct injection of everything that
your body needs. Carbs, protein, salts
as fast as you can. because so many
brands did such a
>> that's kind of up to you to order water
>> because you are still getting everything
you need but
>> you order a glass of water
>> say where all they have to say is oh in
>> I mean to be fair if you're being a
responsible party boy you should have
liquid IV because good lord we're all
furries and if you're going to a furcon
without liquid IV
>> God help you that's the entire point
>> to nothing of everything except for it
bey
if you're going to a furcon and you're
drinking a lot, especially if you're in
one of those rooms where you have your
own bartender,
>> you should have a
>> armada
>> of liquid IV
>> ready and waiting.
>> No, I mean like there's like
>> it's almost implied. However,
>> I will not dispute you that fur for
filling you back up.
>> As well as the meat, the salts, the
carbs, the everything, the greens.
You're correct.
>> Oh, yeah. No, it's just like back
>> earlier in this year, I ordered extra
broth just to drink it.
>> It's See, you are allowed to drink the
ingredients. It's it's just better than
[ __ ]
>> question. This is going to be weird bro
science.
>> If I do this, if I take creatine
before I drink, am I doing anything?
>> No.
>> Please, please allow me.
>> Creatine is just protein, isn't it?
>> No.
>> Creatine is a dietary supplement. It is
one of the most heavily studied dietary
supplements of our modern age. It pulls
water into your muscle fibers and it's
better for your overall health. Mind
you, it is great for your overall
health. Taking five milligrams, taking
like 5,000 milligs a day, I forget the
exact measure.
>> Like half of this.
>> Yeah. Like like that spoonful a day,
like it's fine. It's good for you. It's
really good for your overall health.
They've studied it relentlessly. It's
good to take, but all it does is it
pulls water away from your fat cells
into your muscle cells. That's what it
does.
>> It's It's why people who know nothing
are going to be like, "Oh, that's a
steroid." No, it's not. It's It's just
putting water somewhere else in your
body.
>> So, what's the point of doing that?
>> Better for your muscular health,
especially if you constantly train like
for strength training and stuff. It does
a lot for you. It help it just
>> you don't get fatigued as fast. Now,
it's not like a It's not like you're
going to take this and it's like a Super
Mario Star and you just run down the
street.
>> Farthest thing from it. All it's doing,
>> plain and simple, it's putting it's
taking water like out of your fat cells
and out of other cells and just drawing
it to your muscles. So your muscle
cells, your muscle fibers have a little
bit more to work with.
>> Yeah.
>> It's stacking the deck in your body's
favor. But you also
you got to take it consistently for at
least 2 weeks before you start having
any benefit. notice anything.
>> Yeah.
>> Don't be unhinged.
>> And I haven't I haven't taken creatine
in like two months cuz I keep
forgetting.
>> Tell me about it.
>> Yeah. Yeah.
>> All right. Time out.
>> I know. Now wait a quick creatine
question because you work out more than
me. I'm sorry for taking the microwave.
[laughter]
>> He's asking genuine questions.
>> We're going to leave it to the um
>> Do I need to take this with a meal or
can I Does it matter?
Creatine relies on your bodily
hydration, not on meals. Other
supplements like if you take if you take
zinc, if you take magnesium, if you take
ashwagandha and tonad ali or other body
chemistry stuff, that stuff relies on me
on meals. Creatine, you got to be
hydrated. You need to be sufficiently
hydrated. And this isn't just for the
day. This is over the course of days
that you're drinking 2 lers of water a
day normally. Okay,
>> that's what it's relying on that you're
consistently hydrating yourself, which
quite frankly, looking at
>> most people don't. Yeah,
>> looking at my job right now and the
habits I'm in. Yeah, I need to focus on
drinking water before I really focus on
getting every one of my supplements back
in order.
>> You know what? I have a weekend. I have
a whole weekend plus Monday to do that
to get myself back on track
>> after my gauntlet in Atlantic City for
my last work day of the week.
>> Okay. It's just worth the mic away from
Holly. What was the question?
>> I need to address the chat directly. Hi,
Ogre. How's it going?
>> Hello, Holly.
>> Hi, Ogre.
>> Let's take a look at the chat. Oh,
Ogre's in the chat.
>> Yeah, Ogre's in the chat.
>> Hi, Ogre. [laughter]
>> Hi, Ogre.
>> Look forward to working with you again
at
>> Good Lord, your body is a constant
chemistry experiment. Who knew?
>> Builds up. Fair enough.
>> I think Ogre is more of an engineering
experiment.
That man's big.
>> Endless endless experimentation. Oh no.
Seen that coming.
>> No, I mean like
>> as a creature
>> civic engineering because that man big.
>> Oh lord.
Look, I'm going to
>> they they need to build streets big
enough to handle him. He's like he big.
I mean, that's a blessing and a curse to
be, you know,
>> be blessed with so with such great size
that
>> no normal street or car or train can
accommodate you. But also, it's like, oh
wow, I have to actually focus on making
sure it's there's enough room for me.
[laughter]
That was my Hey, that was my college
girlfriend's dad. The dude was some like
64
built like concrete Navy chief.
If it wasn't for the fact that I've seen
very unhinged human beings, he would
have scared me. He would have scared me
to death. But I don't know enough uh
enough social work credits in college
and yeah.
>> Well, I mean to be fair here, give me
the money. I will say this.
>> One second, Ogre. I just want to say we
have like two backwards hats guy here.
>> Here you go. [laughter]
>> You little [ __ ] Thank Thanks. Thanks,
Holly.
>> You little [ __ ]
>> He'll know what that means.
>> On the more sober side, I will say this.
>> Thank you for that.
>> We are talking about bro science at this
point.
>> I'm going to go dark for a couple days.
>> So,
I apologize for that. I love him and I
love all
>> Mr. regular is taking charge of the
stream. Give us one second.
>> Future Brian is going to forget about
this, but at some point
>> real
>> he's going to talk to you while taking a
[ __ ]
>> because that's what that's when I check
my DMs when I'm on the So apologize for
that.
>> Real Brian right there.
>> I really like
>> it's the guy with the MR2.
>> Ah, fair enough.
>> Custom build with this engine that
doesn't belong in blah blah blah. That's
my car. My type of car with a better
engine.
>> Oh, the one downstairs. The one that you
disassembled the headlight unit for your
video.
>> Yeah. Yeah. And now And now it's got one
of my favorite things to smell. We're
going to have smell time.
>> Unhinged
behavior is unhinged type stuff.
>> Average furry.
>> I mean,
>> smell time.
>> I mean, particularly with cars, too. But
whatever Brian's on as well.
>> We be sniffing cars.
>> Oh. Oh. Oh.
>> Oh, wow.
>> Oh, I want to whiff. Good lord.
>> I smell that whenever you walk past.
Good lord. What
>> What decade is that from?
>> How are all of us right? These are Go
for it.
>> Modern. Modern
spark plugs for an 80s car.
>> The fact that the first set of
>> So NGK, like if you have a Japanese car
and you're talking about spark plugs,
you have to go NGK. [ __ ] Bosch.
You got to go NGK. So, this is fresh
rubber and silicone stuff made to
withstand 200°.
>> Jesus.
>> I I have to
>> um rock. Good lord. Worthy.
>> Fresh.
>> 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.