[0:15] uh I think I think we're
[0:18] live
[0:21] maybe let me uh I got to get the chat up
[0:36] all right we're live let's
[0:49] go yeah we are live I I haven't done so
[0:52] we did like a test
[0:54] stream uh what was that probably
[0:56] Thursday this past week um with the uh
[1:00] with the community and uh I realized I
[1:03] hadn't done a live in it's been like
[1:04] three years cuz if you guys have been
[1:06] following for years you guys will
[1:08] remember that I went through a little
[1:09] bit of a live phase so like there is
[1:12] probably I don't
[1:13] know 7 to 10 live videos on the YouTube
[1:26] channel but yeah today we have a it's
[1:28] again like we I didn't know the best way
[1:30] to announce what we've been working on
[1:33] um which is this new right now it's a
[1:35] website but this is honestly step one of
[1:39] years worth of of things that we've got
[1:42] to do um to kind of what the vision I
[1:44] have in my head is more of like a decade
[1:45] long Vision So today we're going to talk
[1:47] through kind of how we got here cuz it's
[1:49] been like 12 months in the making
[1:50] haven't been able to tell anybody about
[1:52] about it
[1:54] um I mean we could have told you but we
[1:57] were still figuring out so much stuff
[1:58] internally that yeah it was uh lot lot
[2:01] to go through so today we're gonna make
[2:03] a chicken burrito from the from the from
[2:06] cookwell dcom from the website that we
[2:08] have built um and then yeah we're going
[2:11] to talk about a lot of it because as you
[2:13] guys can see based off if you have gone
[2:16] I think I have the link in the
[2:17] description there's a lot of things that
[2:19] are different about I mean at its face
[2:22] it looks like a normal recipe right
[2:25] but there are so many things built into
[2:28] this website from like a fundamental
[2:31] like cooking education food science
[2:32] space that it's uh yeah there's so much
[2:36] stuff packed into this and this is kind
[2:38] of our it's oh man we we'll have to talk
[2:41] into it let me let me we'll just kind of
[2:42] hang out see what everyone's going on um
[2:47] we we'll give it like maybe fiveish
[2:48] minutes before we kind of hop in and and
[2:51] talk about everything
[3:01] yeah
[3:03] there's yeah Ben we have a lot to talk
[3:05] about
[3:06] there's right now it's it's going to be
[3:08] a website um we want to do again CU it's
[3:12] right now it's a website but it's also
[3:14] like a cooking brand so we do want to do
[3:16] some products underneath it I I've I
[3:19] mean like I said I've been doing YouTube
[3:21] for what like five six no probably
[3:24] probably like almost no five and a half
[3:25] six years now and I've always had this
[3:27] big hold up on like physical products
[3:29] because I was just like kind of what's
[3:32] the point um but now that we have
[3:35] cookwell the brand that has built in to
[3:39] the website which is going to buil be
[3:40] built in my content it's like this is
[3:42] like this is like my
[3:50] dream um and obviously it was not a not
[3:53] a solo effort but uh yeah there's a lot
[3:56] of a lot of stuff we got to go through
[4:00] yeah I'm looking at the chat right now
[4:01] so it's it's tough to like look at the
[4:02] camera we'll look at the camera in a
[4:13] bit Yeah light it might be lighting
[4:15] might be a little off I'm having like a
[4:16] slight difference in between my uh my
[4:21] OBS what it looks like on OBS and like
[4:23] what it actually looks like on YouTube
[4:25] right now so we may just have to we may
[4:28] have to deal with it it might not be
[4:29] perfect
[4:34] I can't I can bump the
[4:52] uh oh doc doc Rockman found the let's
[4:55] cook button
[5:01] mobile apps yeah you guys are you guys
[5:03] are right on it
[5:07] um yeah there's a lot of lot of cool
[5:10] stuff uh yeah you can talk
[5:13] to so I guess there's two people um who
[5:16] have been working a lot on this on my
[5:17] team so Pat Uh he's a mod in here so
[5:20] he's our he's our our
[5:23] lead uh our Tech lead basically I don't
[5:25] know CTO if you want to call him we
[5:27] we're a team of so I'll tell you like
[5:29] what my team's been working with like
[5:31] the past kind of 12 months it's it's
[5:33] myself so for videos um and then Spencer
[5:36] as my editor has been helping a lot
[5:37] absolutely crushing it uh a lot of back
[5:41] and forth and making the videos better
[5:42] and better especially as they get more
[5:43] complex and more deep um so Spencer's
[5:46] been a huge help on the YouTube front
[5:48] and then cookwell
[5:49] specifically um Pat on my team has been
[5:52] working a ton one of my best friends
[5:53] from college also the uh he is kind of
[5:56] like our C our Tech lead he's helped
[5:59] he's kind of been the developer and then
[6:01] we've also worked with another company
[6:03] called uh gray bike to help set
[6:06] everything up and then we've got a lot
[6:08] of future development to be done as well
[6:10] and then Keith on my team writes our
[6:12] newsletter if you guys didn't know I
[6:13] have a newsletter free comes out every
[6:15] week crushes it in there he also helps
[6:18] me so much with initial research on
[6:20] video so like the egg video we did last
[6:22] week Keith like helps
[6:24] me basically start from a much better
[6:26] starting point rather than me just
[6:28] having to go out and grab everything
[6:29] thing
[6:32] um and then uh yeah and then we have
[6:34] Grace she helps us parttime she's still
[6:36] in school so she'll help post on short
[6:37] form and stuff which we're going to be
[6:38] posting more in short form so I'm kind
[6:40] of excited for that
[6:42] um and then yeah and then obviously we
[6:44] work with two outside people on this so
[6:47] maid shop was the design company we
[6:49] worked with uh and they absolutely
[6:53] crushed it I we we'll start going
[6:54] through and and get into the website I
[6:56] have like a little I think I have a
[6:58] little display that we can we can use to
[7:01] like popop through but they absolutely
[7:03] crushed
[7:17] it yeah I think the I think it's an
[7:20] issue with my Wi-Fi if if it's a little
[7:23] grainy um this is like pretty far away
[7:26] from and I'm not I'm not bolted in so so
[7:30] I have like two or three bars right now
[7:31] so that might be the uh might be the
[7:38] issue but all right let's just yeah
[7:40] let's just talk about this thing though
[7:42] um or I should probably start some of
[7:45] this food stuff and then we can talk
[7:47] about it okay
[7:49] so I don't know what what order we
[7:51] should go in I feel like this I feel
[7:53] like we could be here all night if I
[7:55] don't start start some food stuff let me
[7:57] start with some of the food stuff um
[8:00] um so we're we're going to make it this
[8:03] recipe should be in the description or
[8:04] Pat and Keith if one of you could post
[8:06] the link too um just like so they can
[8:09] follow along and then I'll open up the
[8:11] recipe here in a second but I I'm about
[8:14] to get like chicken and stuff so I I
[8:16] can't really pop fully in um and then
[8:20] yeah we're going to talk through we're
[8:22] going to talk through these things on
[8:23] screen as
[8:26] well um but yeah let me let me let me
[8:28] get the recipe started at least at least
[8:30] let me get the chicken started and I'm
[8:32] not going to I'm going to use the oven
[8:34] instead of uh I'm going to do that
[8:36] Broiler method if you guys remember that
[8:38] we've talked
[8:40] about and the only thing I prepped for
[8:42] this was I just salted my chicken ahead
[8:44] of
[8:45] time that's literally the only thing
[8:48] I've
[8:57] done so yeah let me get the the chicken
[9:00] marinating let me get this done and then
[9:02] I'll have you guys just poke around cuz
[9:03] I'm kind of curious what you guys when
[9:06] when you go to the website for the first
[9:08] time and look at a recipe I'm very
[9:10] curious how you guys are going to poke
[9:12] around and click on certain things and
[9:14] how it works for
[9:18] you kind of the hypothesis that we came
[9:20] up with and especially as you like the
[9:22] more you read through the more you make
[9:24] recipes from it the more you click
[9:25] through and learn through the
[9:26] fundamentals the more everything will
[9:28] start to click over time so I feel like
[9:30] the first time we're going to talk
[9:33] through wouldn't be surprised if people
[9:35] were like a little confused it seems a
[9:36] little convoluted but I think like the
[9:38] second third fourth fifth 10th time 20th
[9:41] time 100th time thousandth time it's
[9:45] going to like it and you guys saw the
[9:47] title like I don't say world's best is
[9:50] like a way to brag it's like that's the
[9:51] standard like if I was going
[9:54] to put like my name and like spend you
[9:57] know all our money on this and like make
[10:00] it come into the world like it's got to
[10:02] be the world's
[10:04] best so that's like the standard that
[10:07] I'm holding myself to and you guys can
[10:09] hold us to that as
[10:14] well okay let me let me get this uh
[10:17] little marinade going and I've just got
[10:19] I've got chicken tenders instead of
[10:20] chicken breasts just cuz they were on
[10:22] sale um and then I know if you look in
[10:25] the recipe there's you'll see there's
[10:27] kind of two modes there's a let's cook
[10:28] mode that's really going to be good for
[10:30] mobile um I know a lot of people use
[10:33] their phone for recipes so that's going
[10:35] to be and that's a good stepbystep way
[10:37] to to walk through a recipe and for me
[10:40] personally I since I'm a little more you
[10:43] know I cook all the time I just like the
[10:45] big view at once so I probably won't use
[10:47] let's cook mode as
[10:49] much but I think a lot of people will
[10:52] love let's cook mode
[11:00] so so and and another thing if you guys
[11:02] look in the ingredients page you can see
[11:04] we have it broken down where there's a
[11:05] component view so when you're actually
[11:07] cooking that's the component and then a
[11:09] shopping view
[11:11] which will reorganize the ingredients
[11:14] based
[11:15] on what you need to be in the grocery so
[11:17] all the produce item will be in a
[11:19] produce section all the spices or like
[11:22] Pantry items will be in a pantry section
[11:24] so they're lot going to be a lot easier
[11:25] to use
[11:31] yeah and then Pat and Keith feel free to
[11:33] if people are having questions and I'm
[11:34] not keeping up feel free to just dump
[11:36] more information as you to uh Natalia
[11:39] macros that's a that's a feature we're
[11:42] going to need to figure out that that is
[11:44] a that's a high that's one of my
[11:46] features that I want in the current
[11:48] iteration um we don't so this is right
[11:52] now this is our MVP minimum buyable
[11:54] product um it is a completely free
[11:57] website recipe these fundamentals will
[12:00] always be free um we do want to make an
[12:03] application that utilizes this free
[12:06] information that'll be subscription
[12:08] based but that's going to be months in
[12:10] the future if you know probably next
[12:13] year depending on how we want to make it
[12:15] obviously but right now what you're
[12:17] seeing here this is will always be free
[12:20] recipes will be is free I'm never going
[12:21] to pay wall recipe I'm never going to
[12:23] pay all the fundamentals content because
[12:25] I think that should be available for
[12:26] everybody
[12:35] okay but yeah enough talking let me let
[12:37] me actually start some of this stuff uh
[12:40] okay so it's so hard to I'm out I'm out
[12:43] of my element it's been so long since
[12:45] I've live stream
[12:47] cooking so if I'm not talking for a
[12:49] little bit just uh you know you guys
[12:52] know the reason okay yeah so I think the
[12:54] recipe said blender food processor I'm
[12:57] kind of just going to
[13:00] um I'm going to blend up everything in
[13:01] the mortar and
[13:02] pestle which I've been loving the mortar
[13:05] and pestle
[13:06] recently coming around on it quite a
[13:10] lot so for this we got
[13:14] Habano and then I'm just going to chop
[13:16] it into slightly smaller pieces just so
[13:19] they're a little bit easier to break up
[13:40] but another thing that's going to be
[13:41] really cool about cookwell is if you
[13:43] guys have seen in some of the recent
[13:45] videos you may have seen those flavor
[13:48] tags these taste Aroma texture sight
[13:50] physical um human and and this is like a
[13:55] working theory of like what flavor is um
[13:59] but all of this stuff is also going to
[14:01] start being builting into the content
[14:02] it's I made this
[14:04] website also just for myself because I
[14:08] realized in videos in those deeper dive
[14:10] videos I kept talking about the same
[14:11] things I was like well are we talking
[14:13] about Aroma here are we talking about
[14:15] taste so the vanilla V video was
[14:17] primarily all about Aroma um you know
[14:21] and then Tomatoes it's like okay well
[14:23] tomatoes are acidic so we're talking
[14:24] about taste there um we're talking a lot
[14:26] about texture there uh um and those
[14:30] things so I kept referencing the same
[14:32] things over and over and over and I in
[14:34] like I just started to build out kind of
[14:36] a mental model for myself of how I think
[14:38] about these things and then once we
[14:40] actually put it to paper and tried to
[14:43] figure out well what is Flavor these are
[14:45] the the six things we kind of landed on
[14:47] and you can click through them on the
[14:49] website and kind of figure out where our
[14:51] heads at
[14:53] um and and we can and eventually we want
[14:57] to do kind of video deep dives into each
[14:58] of of these flavor components cuz
[15:00] there's a ton of things going
[15:04] on and yeah human again humans down
[15:07] there it seems a little
[15:09] weird you know a lot of these it might
[15:11] seem a little confusing like how does
[15:13] how what is human flavor right but a big
[15:17] part of flavor perception again is the
[15:19] way your brain is perceiving it so if
[15:21] you've ever tried something that your
[15:23] mom your grandma your dad used to make
[15:26] and even if you follow the recipe
[15:28] exactly it just doesn't taste as good um
[15:30] because a lot of those things are kind
[15:32] of
[15:33] human you know Nostalgia or like uh
[15:37] maybe it was a certain experience or
[15:39] Ambiance that you had that dish and
[15:40] you're just not able to recreate it in a
[15:42] recipe but that can influence your
[15:45] perception of the recipe or obviously in
[15:48] different cultures some recipes and some
[15:50] foods are you know prized In some
[15:54] cultures but not in others and that is
[15:56] like a big component of flavor that's
[15:58] really not talked about
[16:18] my
[16:20] rice all right throw a little salt in
[16:22] this too I've already salted the chicken
[16:24] but I'm going to throw a little bit in
[16:26] there
[16:33] and then another thing as if you guys
[16:35] see in the ingredients page like they're
[16:36] going to have these tags built in um
[16:40] which you can like if you don't know
[16:41] what they are like what they are or you
[16:45] want to learn more you can click in to
[16:48] each of those um and they'll give you a
[16:51] little bit you know a little bit more
[16:52] and then it links over to the
[16:53] fundamental side of the of the recipe
[16:56] website
[17:14] and then hopefully this is not terrible
[17:16] down here I I eventually I want to get
[17:19] like maybe maybe I'll mount something to
[17:21] the top of the ceiling for a better top
[17:23] down but not bad and then this is one of
[17:27] the specialty ingredients if you look in
[17:29] the shopping view uh aote
[17:31] paste or aote I forget if you pronounced
[17:34] the
[17:35] CH which is smells so like floral and
[17:46] bright and then basically just making a
[17:49] paste
[17:51] that will be I'm going to toss it on all
[17:54] that chicken in a
[17:57] second making a past paste with with the
[18:00] aot
[18:08] paste you like a site where you can list
[18:11] yeah so another thing we can do is we
[18:14] can top talk about the application that
[18:16] we're going to build there are so many
[18:18] features we've thought about that would
[18:19] make I mean initially I just kind of
[18:22] start with myself and think like what
[18:23] would make my life easier but you know
[18:26] and I'm a homecook like all of you guys
[18:28] too and there are so many features we've
[18:30] already thought of that we can build
[18:32] into an application whether it's helping
[18:34] with grocery shopping helping with
[18:36] inspiration helping with meal prepping
[18:38] where maybe you can drag and drop
[18:40] recipes
[18:50] in and then we need so I have the salt
[18:54] in here the the paste the peppers the
[18:56] garlic the onions we just need some
[18:58] orange juice and some lime
[19:03] juice and then that's going to go on
[19:25] these also kind of just want to eat one
[19:27] of these right here
[19:33] so let me get the chicken done and then
[19:34] I'll I kind of give you the the
[19:36] background of you know what like like I
[19:39] said we had our initial like kind of
[19:42] kickoff like Keith and I have been I
[19:45] think probably what was it back in
[19:46] November Keith like we probably
[19:47] initially started I I said like you you
[19:50] should like you know start looking for
[19:51] design firms or whatnot um because I was
[19:54] like I knew I wanted to build this but I
[19:56] needed help getting it started and then
[20:00] and that he found maid shop which was
[20:02] the design firm that we worked with that
[20:04] helped brought a lot of the basically
[20:07] the ideas I had in my head but actually
[20:09] make them look really good uh which is
[20:12] uh definitely definitely a tough task um
[20:15] and they like I feel like it's so much
[20:18] better than I ever really imagined it
[20:19] would potentially be
[20:32] okay so I'm just going to dump this over
[20:34] top of the
[20:35] chicken and then just kind of massage it
[20:38] in
[20:44] here so you see we have that nice color
[20:50] spices the chicken's already salted ahe
[20:52] Hadad a time that was like the one thing
[20:55] I mentioned that
[21:04] and then I'm going to spread these out
[21:05] on a bigger
[21:11] [Applause]
[21:15] pan and yeah these are all chicken
[21:17] tenders just they were on sale when I
[21:21] went to the store I was like why
[21:24] not and we're going to do the broiler so
[21:26] normally I would cook these right back
[21:27] here on the
[21:31] on The
[21:32] Griddle um but you guys can't I mean I
[21:35] just have my back to you the whole
[21:37] time so I'm just going to pop these
[21:39] underneath the
[21:42] broiler which is another technique that
[21:44] I probably did a video on that so long
[21:47] ago it's crazy to look back at the
[21:49] channel and just realize that videos I
[21:52] felt like I did not that long ago had
[21:54] been like 2 three years ago at this
[21:55] point
[22:00] will there be a separate video about
[22:01] Coco yeah definitely at some
[22:04] point I I thought about doing like a
[22:07] video to announce it
[22:10] but it was going to be hard to condense
[22:13] everything out so I just want to kind of
[22:14] to chill talk in a you know more more
[22:19] chilled relaxed environment but I think
[22:22] we will do probably a more formal video
[22:24] breaking down you know why we built it
[22:28] how how it works now what's going to be
[22:30] in the
[22:37] [Music]
[22:44] future okay so chicken in the
[22:55] oven I'm looking at the recipe on my
[22:58] other
[22:59] okay so the
[23:06] avocados also I don't know if anyone's
[23:09] making it but you got to go for the big
[23:10] old 12
[23:12] in
[23:26] tortillas this
[23:31] all right
[23:33] avocado I just do one sour
[23:41] cream lime
[23:43] juice you another clove of
[23:50] garlic we go with two cloves of garlic
[23:52] two gnarly looking cloes of gar these
[23:54] are oh these are old they're fine not
[23:57] worried about it
[24:00] line
[24:02] juice a little cayenne pepper I actually
[24:05] didn't have cayenne pepper but I got the
[24:06] uh ground pequin Peppers I'm kind of
[24:09] interested to try
[24:17] [Applause]
[24:21] these little dish before I spill it
[24:34] and I don't think this is going to
[24:38] reach I'll have to do that off screen
[24:40] but no
[24:45] biggie will the live stay up yeah live
[24:47] will stay up
[24:50] um yeah we we'll keep it up again kind
[24:52] of announcement we'll probably will do
[24:53] another video uh but yeah we got
[24:57] a this this will be up for as long as as
[25:00] long as we
[25:13] can also I probably shouldn't say it but
[25:17] every time I'm
[25:18] live I always think what would happen if
[25:23] I accidentally cut myself pretty bad
[25:28] it it's probably not something I should
[25:30] be thinking about but it always pops
[25:32] into my head I'm I just
[25:37] wonder it's almost like I'm speaking it
[25:39] into a distance obviously that would be
[25:41] terrible
[25:43] but I've always thought about that on
[25:45] cooking
[25:50] streams cuz you never know it can happen
[25:53] it can happen when you least expect it
[25:58] I'll be extra careful but then when
[26:00] you're when you start thinking about it
[26:01] you're too careful that that's when it
[26:05] happens okay so
[26:11] avocados and then oh I think someone
[26:14] asked about Parts we're going to talk
[26:16] about measurements and units if you look
[26:18] down in the FAQ of this
[26:21] recipe we basically had this decision
[26:23] point with units where again I want this
[26:25] to be like a worldwide platform
[26:29] and I as you guys know I don't own any
[26:32] measuring cups so I don't have a
[26:34] teaspoon I don't have tablespoons I
[26:36] don't have cups any of that um but using
[26:41] a scale all the time is also not
[26:44] necessary at all so what we decided on
[26:48] is we're going to try to be more just
[26:52] common sense with things so like you'll
[26:53] see in this avocado crma it's like one
[26:55] part avocado one part crma so
[26:58] really that would just mean Loosely I'm
[27:01] looking at this and eyeballing the
[27:03] rest and it looks about even one part
[27:06] one part call it good it's the exact
[27:09] same thing you would do with you know if
[27:10] if that said one cup one cup again
[27:13] they're both volumetric measurements the
[27:14] exact same but I think people get caught
[27:17] up in the actual measurement in the
[27:19] Spoonful and a lot of times it doesn't
[27:21] make that that big of that big of a deal
[27:28] yeah a public road yeah we like that's
[27:30] something we we'll need to create like I
[27:32] said this is just the website ver like
[27:34] the website of it there's a a lot of
[27:36] things we got to figure out um in the in
[27:38] the coming
[27:41] months and to see to see what what's
[27:44] going to be most valuable for people
[27:47] okay so Garlic's coming in here some
[27:49] lime juice as well
[27:59] little bit of
[28:13] cayenne little bit of
[28:20] salt and
[28:22] then got to blend this off camera
[28:29] wait I might be able to get it in
[28:36] screen apologies for your ears I'm going
[28:39] to add a little more juice just cuz it's
[28:41] not
[28:50] blending and I should check on this
[28:52] chicken before it gets
[28:54] burnt all right we're fine
[29:07] all right the other the other lemon's
[29:08] going in
[29:12] too or
[29:27] lime for
[30:23] m
[30:28] yeah that's so
[30:31] good all
[30:33] right so that's
[30:36] good we got the beans
[30:52] going is a little
[30:54] flip would have definitely got better
[30:57] Browning on on The Griddle for
[31:00] sure how to put that thing ripping hot
[31:04] but it'll still be uh this still be nice
[31:07] and
[31:16] flavorful okay uh
[31:22] beans and then while the beans are doing
[31:24] we can take a break to discuss more and
[31:26] I I'll answer some
[31:28] answer some
[31:43] questions a little bit of oil down there
[31:46] a little bit of ground cumin seed
[31:48] actually not ground cumin seed I like
[31:50] using whole whole cumin
[31:56] seeds um
[32:02] you know what h no I think I'm out of
[32:04] garlic won't throw garlic in there I do
[32:06] I do want to throw a little more of that
[32:07] paste in there though in the beans
[32:13] themselves let that just sauté a little
[32:17] bit and then once I get the beans in
[32:20] here we'll kind of walk through this
[32:22] recipe a little bit more
[32:28] wo
[33:17] all
[33:20] right and then just a little bit of salt
[33:22] in there though these normally these
[33:24] Cann beans or at least the ones
[33:26] normally have a fair bit of salt already
[33:28] in
[33:29] them so definitely got to
[33:32] be definitely got to be careful when
[33:34] adding your your own
[33:43] salt all
[33:52] right and I'm just checking the temp on
[33:55] these these should be like plenty done
[33:57] though yeah
[33:58] I'll let those cool down before we chop
[34:00] into
[34:00] [Applause]
[34:02] them
[34:04] okay now again basically we're there to
[34:07] now let's talk cookwell a little
[34:11] bit okay so cookwell is
[34:14] basically uh it's not just a website
[34:17] right now it is a website but basically
[34:20] the the why I wanted to create cookwell
[34:22] in the first place was I mean put it in
[34:24] the comments like what do you not like
[34:26] about recipe websites I bet there's a
[34:28] ton of things so the
[34:31] stories um very long
[34:34] Scrolls
[34:35] uh you know tons tons of
[34:38] ads um you know everyone's got something
[34:41] right that they don't like
[34:43] about about like kind of the current
[34:46] state of recipe websites or they're not
[34:49] not super useful I mean for me one of
[34:52] the biggest things was just everyone
[34:55] kind of has a different format
[34:58] um no one's really explaining why you're
[35:01] doing certain things or it's kind of
[35:03] confusing to
[35:05] understand so there's so many things
[35:07] about current state recipe kind of
[35:10] websites that I mean like you you guys
[35:13] you know you guys you guys understand
[35:16] like I it goes It goes without saying
[35:21] so basically I started to ask myself and
[35:23] this initially started as a cookbook
[35:24] idea probably two years ago I asked
[35:26] myself like what would my perfect recipe
[35:30] page look like and I asked myself that
[35:32] in the form of a cookbook but then there
[35:35] were so many things I thought of that we
[35:38] could add that it made so much more
[35:40] sense to actually try to make it a
[35:41] digital experience and
[35:43] create create a a basically a like a
[35:47] theory of cooking that could be attached
[35:50] to recipes because how I look at recipes
[35:53] now are so different how I looked at
[35:55] them like 3 or 4 years ago now
[35:58] things again before we made the website
[36:01] things would jump off the page to
[36:04] me like certain flavor things you know
[36:07] acidic ingredients salty ingredients
[36:10] certain Rea or not reactions but certain
[36:13] um people don't really talk about
[36:15] reactions in cooking website we do
[36:16] though uh or you know uh certain
[36:20] techniques would leap off the page
[36:21] because I understood what brazing was or
[36:23] I understood what searing was and I know
[36:25] what you're trying to achieve with it
[36:27] those things were very apparent to me
[36:29] only because I've been making cooking
[36:30] videos for you know several years
[36:34] so that was the whole kind of idea
[36:36] behind this is how do we
[36:38] build the best possible experience for
[36:41] the home cook and what we came in with
[36:44] maid shop was this was back in I think
[36:46] February of
[36:49] 2023 um basically my theory was why why
[36:54] this why cookwell needs to exist we
[36:55] didn't have the name yet um but why it
[36:58] needed to exist where there were three
[37:00] three buckets if you will that in my
[37:03] opinion the intersection of them or are
[37:05] what
[37:06] creates kind of where cooking is the
[37:08] most fun at least in my opinion is there
[37:10] is the inspiration so you see something
[37:13] and it looks really good Tik Tok great
[37:15] example of this you see a Tik Tok or a
[37:17] short form reel and you're like oh that
[37:19] looks really good you're just inspired
[37:21] by it just by seeing it um second second
[37:26] bucket is I need something it's it's
[37:28] lifestyle so first bucket is inspiration
[37:31] second bucket is lifestyle lifestyle is
[37:33] instead of you just inspiration is like
[37:36] you just stumble across something looks
[37:37] good you're like yeah let's go ahead and
[37:38] make it lifestyle is like I've got 30
[37:41] minutes I want something high protein
[37:43] give me those
[37:44] options um or you know maybe you're
[37:48] making something for a family occasion
[37:50] or Christmas or and it you're kind of
[37:52] putting a specific lifestyle spin on it
[37:54] and then the third bucket for me is
[37:58] food food science and cooking
[38:00] technique and what we kind of realize is
[38:03] that when you look
[38:04] around
[38:07] with um look around at websites and try
[38:10] to map out so big V diagram three
[38:13] through each circle right and you you
[38:15] try to map them out some places do maybe
[38:18] two of those well maybe someone does one
[38:21] of those well um but none really did all
[38:24] three well and my kind of theory that
[38:27] going into it is like whichever reason
[38:30] you come to cook well whether it's
[38:31] inspiration whether it's lifestyle
[38:34] whether it's cooking
[38:36] techniques the other two are always
[38:39] going to be built in to the recipe so
[38:41] when once we have deep dive articles and
[38:43] like you want to we're going to you know
[38:45] talk about deep frying versus Air frying
[38:47] the science behind it if you come for
[38:49] that you're going to also get recipes
[38:51] and other inspiration baked in to that
[38:53] article or if you come for the recipes
[38:55] and you don't know anything about
[38:58] um or you you know you don't realize
[39:00] that orange juice and lemon juice are
[39:01] sour ingredients or you can you know you
[39:03] can substitute them rather than us
[39:05] saying hey you can
[39:06] substitute lemon juice any Citrus you
[39:10] want like we're just going to put a sour
[39:11] tag and then you can start to learn that
[39:13] for
[39:14] yourself so a big thing that we wanted
[39:16] to do was a focus kind of more on
[39:19] empowerment than trying to list out
[39:22] every possible thing and give you really
[39:24] the framework that you can use because I
[39:26] don't know what's going to work best for
[39:28] you you don't know what's going to work
[39:30] best for me like we are all very
[39:32] individual people we have our own you
[39:34] know Lifestyles we all go on our own
[39:38] cooking Journey but what I want to do
[39:39] with cookwell is really give everyone
[39:42] the basis and the fundamentals of
[39:44] everything so they can go explore and
[39:46] figure out what you know how cooking is
[39:49] going to how it's going to fit into your
[39:50] life because I think if you have the
[39:53] base it's really unlimited with what can
[39:55] happen to it
[40:04] but anyway so when we started with uh
[40:08] with mid shop we had some initial ideas
[40:11] between like Flavor techniques and we're
[40:12] going to actually start going through
[40:13] let me just go through the fundamentals
[40:15] real quick cuz it's probably worth
[40:17] talking through for me it's like the
[40:20] more fun part of the and I got to avoid
[40:22] getting myself burnt here but let me
[40:25] just slide this over
[40:39] okay I'm just going to let that reduce
[40:41] down for a couple minutes and we'll talk
[40:42] through
[40:48] fundamentals okay so and I don't know
[40:51] why this is faded out it may look weird
[40:53] for you
[40:55] guys or like it looks dark on my screen
[40:58] at least I'm not
[41:00] sure okay so cookwell there's recipe
[41:03] side fundamental side and then there's
[41:06] going to be a side we're it's already
[41:07] going to change a little bit but
[41:10] obviously as you guys can see let me
[41:11] make sure this is
[41:12] [Music]
[41:14] working uh for you
[41:20] guys okay yeah yeah it looks good I
[41:23] don't again I don't know why it's
[41:25] dark who knows well figure it out at
[41:28] some other further
[41:30] Venture
[41:31] um okay so you click into a recipe we'll
[41:34] go into
[41:37] the
[41:40] ORS um again fundamental stuff so these
[41:43] are these are one of the tastes and a
[41:45] lot of like a lot of work we have to do
[41:46] on it like I said this is
[41:48] not this is already really good but this
[41:51] is legitimately Step Zero for us uh of
[41:55] of many
[41:57] so if you come in here again everything
[42:00] links back over to what we're calling
[42:01] the fundamentals and the fundamentals
[42:04] are you know what is Flavor how is
[42:06] flavor created and basically we kept
[42:09] asking
[42:11] ourselves you know why it's kind of like
[42:13] the first principal thinking where you
[42:14] just keep asking yourself why or how
[42:17] until you get to the very bottom so if
[42:19] you guys look at the very bottom we have
[42:23] molecules which is not something that I
[42:27] don't think many other if any other
[42:31] Really Cooking resources reference that
[42:33] often but what we realize and molecules
[42:35] is not something we initially had in our
[42:37] first meetings like this was several
[42:38] months down the line where we we were
[42:40] talking through all this stuff and we
[42:42] realized what happens is molecules are
[42:44] the building blocks of food
[42:48] so mostly that's water you know like the
[42:50] human what is it the humans are like 70%
[42:53] water
[42:55] um and that's the same with most food
[42:58] you know even more in a lot of cases
[43:00] like citrus this is mostly
[43:03] water uh carbohydrates fat protein and
[43:06] then alcohols are kind of your core
[43:07] molecules that make up
[43:10] food now you may be asking well why do I
[43:12] need to know about
[43:14] molecules and you don't have to know
[43:16] about molecules but again I like going
[43:19] as deep as I can to help explain the
[43:21] next level up and the reason molecules
[43:23] are important is because molecules
[43:25] dictate what type of reaction actions
[43:27] can occur in in foods and generally it's
[43:30] several reactions that are going to be
[43:32] going on so caramelization coagulation
[43:35] dehydration emulsification all these
[43:37] things happen so if you take a fried
[43:38] piece of fried chicken for
[43:40] example um the chicken itself the
[43:42] protein is going to coagulate the water
[43:46] from inside the chicken is going to be
[43:49] pushed out from of that coagulation and
[43:51] it's going to actually evaporate through
[43:53] the air so that's that bubbles you see
[43:55] when you when you deep fry food it's
[43:56] it's water scaping out because again
[43:58] most food is is water uh and then to get
[44:02] crispy from deep frying it actually
[44:04] dehydrates the surface so you're getting
[44:06] rid of you know whatever you have the
[44:09] breading is or the the crisp and it's
[44:11] crispy because of the the dehydration
[44:14] that it doesn't have any water anymore
[44:16] and then the mayor reaction is that
[44:17] Browning and so gives it that nice brown
[44:19] crust which can happen with proteins and
[44:22] like a free carbohydrate so you can
[44:24] really see the molecules really dictate
[44:26] what YP of reactions can happen and many
[44:28] and and in most
[44:30] cases again hopefully you see where
[44:31] we're going this one technique will have
[44:34] many reactions occur so if you look at
[44:36] deep
[44:37] fry and we should be able to click in
[44:39] this let me just make sure you guys are
[44:48] following okay so if we click in a de
[44:50] fry and again we have so much stuff to
[44:52] build out on this but you can see we're
[44:55] starting to build these components in
[44:58] where the food reactions are here the
[45:00] May
[45:02] reaction coagulation dehydration so you
[45:05] can really start to actually understand
[45:08] these Concepts and again it you don't
[45:10] have to want to do this like you don't
[45:13] have to go through the fundamentals Deep
[45:14] dive if you don't want to it's still
[45:17] just going to be the best spot for a
[45:19] pure beginner where you know you don't
[45:21] really need to you don't have to
[45:23] understand or especially when you're
[45:24] starting to cook you don't really want
[45:25] to know about molecules probably you
[45:27] just want to know how to deep fry and
[45:29] you can get that from the website and
[45:31] get a get an amazing recipe but
[45:33] eventually you maybe will start clicking
[45:35] into these things and again I don't
[45:38] really know what's going to happen the
[45:39] more you start to think about these
[45:41] Concepts you'll actually be able to
[45:43] understand recipes from a fundamental
[45:44] level and make your own recipes which I
[45:47] think a lot of people like to do I mean
[45:50] for me I'm I'm rarely following strictly
[45:53] recipes I following concepts so that's
[45:56] really what what I hope we can do with
[46:00] cookwell um yeah and then that rolls up
[46:04] into flavor so the molecules dict
[46:08] molecules make up food which dictate
[46:10] what types of reactions can occur
[46:12] reactions cause specific outcomes um and
[46:16] they impact different areas of flavor so
[46:19] you know texture site when a when the
[46:22] May reaction happens for example it
[46:24] turns it brown that's a sight thing when
[46:26] it it also creates hundreds of new
[46:28] Aromas that's an aroma thing um it you
[46:31] know can dehydrate the texture that's a
[46:33] texture thing humans just
[46:36] love uh deep fried food at this point so
[46:38] like if you see something deep fried
[46:40] even if it's it could be deep fried
[46:43] something that you maybe it's a deep
[46:45] fried shoe but if you didn't realize it
[46:47] was a shoe and just saw the exterior
[46:48] crust you'd be like oh that looks good
[46:51] um until you until you actually bite in
[46:53] so that's kind of like the basis of all
[46:55] the fundamentals and like I said
[46:57] ton of stuff we need to build out in
[46:59] there and make it really rich and I
[47:01] think really make these Concepts stick
[47:03] but it's going to be built in natively
[47:06] to the recipes which I think will be
[47:16] amazing um
[47:23] okay let me let me think here yeah let
[47:27] me let me get these chop this chicken
[48:11] nice and
[48:12] spicy ooh speaking of spicy that's the
[48:16] physical so like spicy somebody doesn't
[48:20] taste spicy it it is spicy from like a
[48:23] reaction right from the Caps or there's
[48:25] kind of some different Lev to it but
[48:28] physical physical in in accordance to
[48:30] flavor are at least again right now a
[48:33] lot of this it it can potentially change
[48:35] this is not like a set in stone I think
[48:37] that's what's kind of fun about it and
[48:39] why having it be
[48:42] a a you know something that we can
[48:45] change and update because like I want to
[48:47] get it understand everything more
[48:50] because there's so much to understand
[48:51] out there so I think that's going to be
[48:53] a cool part over the years too as we
[48:56] develop more things out and understand
[48:58] more it's only going to get better from
[49:18] here all
[49:23] right about ready to assemble here
[49:37] I think I need to get cheese
[49:40] out I'm going to lightly warm this
[49:42] tortilla over the beans
[50:10] uh will it say yeah I'll I'll explain
[50:12] that it's going to be the current
[50:14] website that you see this is always
[50:16] going to be open access recipes always
[50:18] will be open access fundamentals will
[50:20] always be open access the Articles will
[50:22] always be open access and all the all
[50:26] the video content on YouTube is going to
[50:30] it's going it'll roll into this as well
[50:32] so that'll always always be free you
[50:34] know we're going to have to put some ads
[50:35] on it
[50:36] but um so like if you go to the website
[50:39] right now there's no ads anywhere but we
[50:41] definitely
[50:43] will
[50:46] um we definitely will put some ads on it
[50:49] but I I don't view it as the reason why
[50:53] there are so many ads on the the
[50:57] websites that you you may know is
[50:58] because that's a big core piece of the
[51:01] business is the ad revenue from it
[51:05] um and the more stuff the more again the
[51:08] longer your page length is so if you big
[51:11] story you can fit more ads in you make
[51:13] more money but you know I don't want to
[51:17] I I don't view the actual business of
[51:19] cookwell as like an ad
[51:22] Revenue um model so I'm like I want to
[51:25] keep it minimal from the beginning I
[51:27] want to make the actual user
[51:29] experience as good as as good as
[51:32] possible and then we'll you know we'll
[51:34] monetize it in other
[51:37] ways so one of the one of the ways we do
[51:40] plan to do is we we will build a
[51:41] cookwell app which you can have like a
[51:45] login profile you can save your recipes
[51:48] here you can you know again there's so
[51:51] many features you guys can let me know
[51:53] what type of features you guys want
[51:55] but um uh one thing that I want is macr
[52:00] tracking because it's it is a pain in
[52:03] the ass to macro track if you are if you
[52:08] it's easy to macr track if you eat a lot
[52:10] of processed food and you make the same
[52:12] thing every night it's hard to macr
[52:14] track if you homecook stuff and like try
[52:17] new recipes so that's a big problem we
[52:20] like we want to figure out in you know
[52:22] is make make them integrated so it's
[52:24] easy for people to you know add them so
[52:27] you can actually try more things rather
[52:29] than I mean you know when you're going
[52:31] through a cut it's just it's like oh I'm
[52:33] just going to make the same thing
[52:34] because it's it's already in my you know
[52:36] my my fitness Palace so I just make the
[52:37] same thing rather than oh wouldn't it be
[52:40] nice to go find a a big long list of
[52:43] high protein recipes and they're already
[52:45] very well integrated with within maybe
[52:48] our maybe with already within the
[52:50] cookwell app or maybe you know they play
[52:52] well with whatever your preferred uh you
[52:56] know Fitness tracking app is so that's
[52:59] like a big feature that I want to figure
[53:01] out
[53:03] um and like I said we haven't started
[53:06] development on the application yet but
[53:08] already have done a ton of
[53:11] brainstorming I think a thing that I
[53:13] think would be really cool is if you
[53:15] could scan your pantry items so again
[53:18] you're logged into your profile you go
[53:20] to your pantry and you scan your items
[53:23] so then you have a log of your pantry
[53:25] that you can keep track of like that
[53:27] would be so cool because then you know
[53:30] when you're coming out of something or
[53:31] maybe you use it the other way where
[53:33] it's like oh I have these six Pantry
[53:36] items and can you suggest me a recipe
[53:39] that I could you know use with
[53:47] them uh but yeah another thing I think
[53:51] would for me I think it would be cool
[53:53] too is like if you have a weekly or a
[53:55] monthly view that you can drag and drop
[53:56] drop recipes like past recipes you
[53:58] favored recipes you like literally so
[54:01] many things I think that we can do with
[54:03] like an application that makes the
[54:06] recipes you can utilize them better or
[54:09] you again like I don't want to I don't
[54:11] want to pay wall recipes like I think I
[54:13] don't think anyone's recipes are like
[54:14] that much better than anyone else's so
[54:17] it just like doesn't make
[54:18] sense um at least in my opinion to like
[54:21] try to pay all those things and then
[54:24] also because we have like a nice brand
[54:25] at least I think it's cool we are going
[54:27] to start doing some products this year
[54:29] it'll probably be like one product this
[54:31] year if I had to guess
[54:32] but started to get some samples in of
[54:35] some things and figure it out but I
[54:37] again I don't want to become a product
[54:38] company I really think like the
[54:39] application is going to be where like we
[54:43] can deliver the most value to
[54:45] people
[54:47] um in addition to like just the normal
[54:50] the normal website which will be which
[54:51] will be really cool
[55:02] yeah pay Walling recipes once yeah no
[55:04] yeah I I agree that's why I don't you
[55:06] know I don't really hold recipes in you
[55:10] know I've never been one for like super
[55:11] traditional things or whatever I'm kind
[55:13] of just like I want to understand the
[55:15] recipe but you know I want to be able to
[55:17] mix it up as I feel um which is really
[55:21] what all the recipes here will do and
[55:22] then another thing I guess I forgot to
[55:24] mention too the idea with cookwell is to
[55:26] make it a platform so it's not going to
[55:29] be just my recipes like I want to get
[55:31] high quality content and recipes from
[55:34] all around the world so if there's a
[55:37] Creator who's really good at I don't
[55:40] know Japanese Cuisine Korean cuisine uh
[55:43] Mexican Cuisine and you know again we
[55:47] got to figure it out what that what that
[55:49] partnership looks like but I think my
[55:52] theory is what happens with everyone
[55:55] kind of exists in their own own bubble
[55:57] so you know say you got 20 different
[55:59] creators everyone's got 20 different
[56:01] sites they're all bad I mean mine's bad
[56:04] and I can say that because mine's
[56:05] terrible my Ethan ji.com
[56:08] terrible so I think you know we we'll
[56:11] have to figured out a lot to do there
[56:13] but I want I do want other creators to
[56:15] come on here and you know well again we
[56:18] got to figure we got to figure stuff out
[56:19] from the from the business behind the
[56:20] scenes but that is something that I want
[56:22] to do I want other creators on here and
[56:24] I want to get you know divver recipes
[56:26] from all around the world because again
[56:28] I view this as like a
[56:30] worldly platform and this is this like a
[56:33] decade decade long Vision so it's not
[56:35] it's not anything we got to get done
[56:36] right away but that's how I'm kind of
[56:38] viewing this is like a decade
[56:46] timeline yeah the app app wouldn't be
[56:49] app would be paid but well yeah again we
[56:52] got to figure we got to figure a lot of
[56:53] stuff out but it would definitely be
[56:55] adree too like if you paid for the
[56:57] application and then you log in add free
[56:59] obviously
[57:01] like I don't like those apps when yeah
[57:04] like applications that have ads in
[57:12] them um have I made everything yeah I
[57:15] think I have Okay so let's assemble
[57:22] this uh
[57:27] yeah as you can see a lot to figure out
[57:31] the lot to figure out lot to
[57:34] do um and again we're you know small
[57:38] team as of
[57:41] now but I'm I'm like I can't believe
[57:44] like I feel like it's feel like this is
[57:46] literally Step Zero but like what we've
[57:48] done here I'm immensely immensely proud
[57:50] of in its current state uh and like
[57:54] that's the cool thing is like it's I
[57:55] feel like it already is so good but it
[57:58] it it literally only gets so much
[58:02] better so did chicken
[58:06] cheese or Crema cheese chicken
[58:14] beans think I'm going to throw a little
[58:16] more Crema in
[58:19] there oh hot sauce this is some uh
[58:22] habanero
[58:33] actually I throw a little little dollop
[58:35] in right with
[58:38] the little more
[58:42] cheese
[58:53] lettuce and then oh I should I should
[58:55] mention too so some things you can
[58:57] expect with content as well so like
[58:59] YouTube content this year I've decided
[59:01] is the year of quality over quantity so
[59:05] loosely the the the plan for YouTube
[59:07] videos is going to be two per month
[59:09] one's going to be a longer Deep dive
[59:11] kind of like the egg video we did the
[59:13] Truffle video that that type of thing
[59:14] the second one's a little bit open in
[59:16] the air it's probably going to be deep
[59:17] dive is but maybe not quite as in-depth
[59:21] just
[59:22] depends we also if you want recipe
[59:25] content
[59:27] we will also be starting up shorts again
[59:32] on so Instagram we post for Tik Tok and
[59:34] I do have a uh shorts Channel on YouTube
[59:38] as well that somehow has got to like
[59:40] over 100k followers I don't know how I
[59:42] always wonder like are is everyone on
[59:44] that channel do they just know me from
[59:45] the main Channel or you know do people
[59:47] only know me from the shorts on that
[59:49] channel I always
[59:52] wonder
[59:54] um but yeah so actually we have this new
[59:57] kind of I did a little bit of a series
[59:59] uh we went to actually Pat and I went to
[60:01] New York City and we're doing like
[60:03] recreating my favorite New York City
[60:05] street food so we filmed that like right
[60:08] before Christmas and then got to edited
[60:10] up
[60:12] um and then they're going to be recipes
[60:14] in accordance with that content so if
[60:16] you guys want more just like basic
[60:18] recipe content and you don't you know I
[60:21] I love making the Deep Dives that's kind
[60:22] of where my my head's at we are going to
[60:24] be still doing some more like simpler
[60:26] recipe content on Instagram Tik Tok and
[60:29] the second YouTube channel so if you
[60:31] want to follow there to get that type of
[60:33] content um that'll be well that's a good
[60:36] way for us too to like build out more
[60:40] recipes it's a little bit tighter you
[60:43] know what I'm going to get the
[60:48] uh yeah so that's content and then oh
[60:52] yeah I I don't think I've mentioned it
[60:53] yet we also have a
[60:58] uh we have a we we have a paid Community
[61:01] where if you guys like live
[61:03] streams um this is probably like the
[61:05] best way to directly support us um so
[61:10] it's linked down below uh it's our paid
[61:12] community and basically a lot of the
[61:15] discussion for behind the-scenes stuff
[61:16] will be going on in this
[61:18] community um and there's kind of two
[61:20] tiers just there's a tier one Community
[61:22] tier uh where it's just like if you
[61:25] don't care about the content but want to
[61:27] support uh that's tier one and you know
[61:31] we do have a couple channels where like
[61:32] you can share what you're cooking ask
[61:33] questions things of that nature um but
[61:36] if you do want some extra content we're
[61:39] going to be doing tier two which we're
[61:41] going to be doing a monthly live stream
[61:43] every like first Monday so we just did
[61:46] the first live stream this past week as
[61:48] a test for this live stream but then
[61:51] February's live stream will be I think
[61:53] the 5th Monday um and we'll either a
[61:56] recipe from cookwell or maybe a recipe
[61:58] test you know up up to you guys on what
[62:00] you guys want to do for that and then
[62:01] we'll also be doing a podcast which we
[62:04] had been doing like a twice per month
[62:06] podcast but we're going to drop it to
[62:07] one and replace it with one of them with
[62:09] a live stream just cuz I think the live
[62:11] streams are more fun and I think it'll
[62:14] be better for cookwell if you guys are
[62:17] we can cook through recipes in real time
[62:20] find bugs find things wrong with it and
[62:23] then
[62:27] yeah I forget there I think there may be
[62:28] a couple other things in one other thing
[62:30] oh new an extra newsletter in tier 2 as
[62:34] well
[62:35] [Music]
[62:37] um and you guys know I got
[62:40] a I almost need to create
[62:44] something that is reusable that I can
[62:46] wrap because I'm obsessed with wrapping
[62:47] sandwiches
[62:49] burritos this is not as heavy duty of
[62:52] aluminum foil as like the super thick
[62:54] stuff but
[63:10] we'll let that sit in
[63:15] there uh but yeah I think that's mostly
[63:17] everything like I said we probably will
[63:19] do
[63:21] a
[63:23] um at some point we we're going to
[63:25] figure out a video kind of maybe
[63:27] explaining everything in a little bit
[63:29] more detail um with all like the flavor
[63:32] again I want to do videos on these
[63:33] Concepts because I think they're I think
[63:35] they're going to be super important to
[63:36] know and I think again not really talked
[63:38] about but for me they're they're I don't
[63:41] know I I just like to understand things
[63:43] like I got to keep asking myself
[63:46] why where'd you get the wrap from uh
[63:49] that was from the kitchen or restaurant
[63:51] supply store so it's like it's like food
[63:53] service grade like probably what they
[63:56] have in restaurants or like your
[63:57] favorite takeout spot that's the uh
[64:00] that's the foil they
[64:09] use uh I'm just seeing my kitchen yeah
[64:11] not a studio just my
[64:13] kitchen recipes form with AI GTP
[64:18] uh nothing against I mean it's just I
[64:20] think AI you got to figure out is
[64:24] how like AI is like you still need to
[64:26] figure out what the end goal is from
[64:29] like a human perspective I feel like
[64:31] but
[64:33] um yeah I mean it's cool all right uh
[64:37] let me get the other I don't want to use
[64:39] my good knife
[64:41] on on
[64:43] that but I don't know if I
[64:48] have I don't know where my serrated guy
[64:53] is where's my serrated did
[65:03] one serrated oh there we are hiding in
[65:07] here already
[65:18] dirty I don't know if you guys can see
[65:20] this one
[65:35] this is this is a good beater knife
[65:37] that's like a it is like a $20
[65:42] Whatchamacallit uh what is this called
[65:45] Mercer it's like the food service one I
[65:48] love that knife
[65:55] oh my
[65:57] goodness dude I haven't had a burrito in
[65:59] so long I know some people didn't want
[66:01] the some people the PSU recipe is on
[66:03] cook well so you guys can make and
[66:05] actually did that in a video I don't
[66:07] think people realize I did that in a
[66:08] video like maybe two months ago um so
[66:11] Patu is up on it's in that video and
[66:13] then we do have the recipe as
[66:17] well have you seen the bread coat is res
[66:21] pce um I've heard of that channel I
[66:23] don't know if I've watched any I think
[66:25] I've Maybe seen one pop up but I'll have
[66:27] to check them out yeah like I said if um
[66:29] if you guys have like specific creators
[66:32] that again I
[66:34] think it you know I want to partner with
[66:37] creators especially if like people are
[66:39] getting into the Weeds on stuff like
[66:41] that's that's um that's like right up
[66:43] cookwell alley but again what what we
[66:47] kind of realize is that cookwell is not
[66:51] only probably the best place for someone
[66:54] who is very curious about these things
[66:56] it's also kind of the best spot for a
[66:58] pure beginner because it still is just a
[67:01] normal recipe place and in if that's all
[67:04] you're looking for you can still get
[67:06] that right where you're like oh I'm
[67:08] going to scroll through this looks
[67:09] interesting here's a recipe like we have
[67:11] the let's cook mode which you can just
[67:13] and you don't have to go into the
[67:15] fundamentals if you don't want to but
[67:17] it's always going to be there and kind
[67:19] of be intuitively there so even if you
[67:21] never click on anything you know maybe
[67:24] eventually you just will see the tag but
[67:27] you don't you don't click on it
[67:28] eventually you probably will all right
[67:31] we got we got to take a
[67:45] bite oh my goodness
[68:08] um let's cook mode if you go onto the
[68:10] recipe page it should be right there
[68:12] green button white
[68:14] text up at the
[68:21] top yeah internet internet sha is great
[68:23] he is a great approach as well to like
[68:25] how
[68:27] food again I love I love his kind of
[68:29] very practical approach which again
[68:30] that's something we're all about too it
[68:33] we're kind of after what are the big
[68:35] 8020 Concepts um and how to use them to
[68:40] get the most out of those which I feel
[68:43] like he does very very
[68:46] well yeah and then Brian yep I I Brian
[68:49] have I talked a number of times
[68:52] um yeah I I want to I want to get
[68:55] Brian's recipes on here cuz I know he
[68:56] has a ton of amazing
[68:58] recipes Chinese yeah Chinese cookie
[69:01] deified another great
[69:03] one what's a drink this is a
[69:07] rambler Seltzer just like
[69:10] a this is their
[69:13] Blackberry um Ju Just Like A you know
[69:15] zero calorie not like a it's not
[69:17] alcoholic or anything
[69:32] um yeah it's hopefully it's hopefully
[69:35] it's great like I think we did a a sick
[69:39] sick job with everything again full team
[69:42] effort with ma mop like crushed the
[69:45] design for us um and we're you know
[69:49] we're going to continue working with
[69:50] them too like the illustrations that was
[69:52] from them too the illustrations are one
[69:54] of my favorite Parts as well
[69:56] um and then yeah Pat Keith Spencer
[70:00] Grace that that's like kind of my my
[70:02] team that that we've been building then
[70:04] you know we probably got to expand the
[70:05] team this year because like like I mean
[70:07] you guys know there's a lot of lot of
[70:09] stuff to be done
[70:12] here
[70:13] but yo Brian what's
[70:17] up
[70:19] um yeah guys I think I think we'll
[70:22] probably wrap it up here um like I said
[70:25] said if you guys want to keep up to date
[70:27] with everything again over the next
[70:29] several months you know we're going to
[70:31] be updating old YouTube videos with
[70:34] cookwell links um all new videos we'll
[70:40] probably start figuring out if there are
[70:42] recipes assigned with those videos or if
[70:44] it's like the egg video or the chicken
[70:46] video we'll probably start making
[70:48] writeups for those that will also exist
[70:50] on
[70:51] cookwell um you know short form content
[70:54] will be more rest recip content
[70:57] um and then yeah if you guys if you guys
[71:00] do want to kind of get more behind the
[71:03] scen stuff of what's going on um we have
[71:05] the we have the community down
[71:07] below um so lots of lots of cool things
[71:10] and like I said this is not this like a
[71:13] very early on you know it feels like
[71:15] year zero of cookwell even though I
[71:17] guess last year was probably technically
[71:19] year zero but we're actually kind of
[71:20] announcing it today um but yeah I think
[71:24] I can't wait to see what it's like in 1
[71:26] year from now 3 years from now 5 years
[71:28] from now 10 years from now this is feels
[71:30] feels like something I
[71:32] can I'm like fully in for you know for
[71:35] the long ride I feel like there's so
[71:36] many cool things that we can do with
[71:39] cookwell and truly you know make it you
[71:42] know the world's best kind of cooking
[71:44] education application resource for you
[71:47] know just again it's like a fundamental
[71:50] core belief of mine that cooking if you
[71:51] learn how to cook it will change your
[71:53] life in some way you know that that may
[71:55] be a very simple way where it helps you
[71:56] save a little bit of money helps you I
[71:59] don't know uh helps you lose weight
[72:02] helps you you know eat healthier helps
[72:04] you be creative that like cooking for me
[72:07] was originally just a hobby it was my
[72:08] creative hobby I was never really into
[72:11] you know like music or art like cooking
[72:13] was just a creative outlet for me and
[72:14] that was kind of what started the whole
[72:17] thing um and yeah I mean cooking changed
[72:20] my life
[72:21] in could probably list like 20 different
[72:23] ways um so it's like a fundamental core
[72:26] belief of mine that learning how to cook
[72:29] will change your life so that's like
[72:31] what cookwell like the whole mission is
[72:33] to you know educate and Empower you know
[72:36] home Cooks around the
[72:48] world um Sheena like I'm not coming out
[72:51] with a cookbook cuz like this like
[72:52] cookwell is what my cookwell or what my
[72:55] cookbook would have been so I eventually
[72:59] probably will do a cookbook but not not
[73:02] anytime in the near future um so many
[73:05] thing like again I think this has just
[73:07] much we can do so much provide so much
[73:10] more value with cook well and everything
[73:12] we can build into it more so than a
[73:14] cookbook so that's like going to be my
[73:15] focus for the next you know several
[73:22] years youd pre-order that app right now
[73:24] I know I we we we'll get we'll get
[73:26] started on that app play we had to get
[73:27] this we because we really need to do a
[73:29] lot of thinking about the fundamentals
[73:31] and everything because this really sets
[73:34] up everything else so if we didn't get a
[73:36] good base here it didn't make sense to
[73:39] jump into one of those other things
[73:40] right away like this is the core of
[73:42] everything and then we can
[73:44] build from from now
[73:52] on um yeah not right now we don't have
[73:56] macros we we're going they're they're on
[73:58] the short list to be added back
[74:01] in but yeah lot of lot of stuff to lot
[74:05] of stuff to do and yeah like I said if
[74:07] you guys have questions features that's
[74:09] kind of will be in the community as well
[74:11] like if you want to tap in but I'll I'll
[74:14] probably still do
[74:15] some again we're doing like a monthly
[74:17] live stream in the community but maybe
[74:19] every few months I'll also do a uh we
[74:22] can do one on YouTube again cuz they are
[74:24] they're fun I kind of forgot that you
[74:26] know it it is fun to just chill cook
[74:29] hang out make something so hopefully you
[74:32] guys
[74:38] enjoy yeah yep yeah the ingredient count
[74:41] we're trying to do that um lots of lots
[74:44] of stuff to good but yeah guys I think I
[74:46] think that's going to wrap it up for me
[74:47] what is it we're an hour an hour 20 in
[74:50] or so um and yeah like collabs are
[74:54] definitely in the uh
[74:55] like I said we could do so many things
[74:56] with this now that uh it's I'm super
[75:00] super
[75:01] excited uh but yeah can't wait but
[75:03] anyway yeah the best way just keep
[75:05] watching everything on YouTube go check
[75:07] out the website uh make some stuff let
[75:10] us know how you're liking it let us know
[75:13] what works what's confusing what you're
[75:15] not getting because like I said that's
[75:17] the best thing about this is we can we
[75:18] can change it we can update it as we
[75:20] learn more from you guys as we learn
[75:22] more ourselves so that's why this is for
[75:25] me it's just like I'm so so excited for
[75:28] the future of this but anyway yeah
[75:30] thanks thanks everybody for tuning in um
[75:32] yeah I'll catch you in the next one uh I
[75:35] don't know what the next YouTube video
[75:37] is it might be another week or so but uh
[75:39] you know there's there's plenty to go
[75:40] through the backlog but yep take it easy
[75:42] guys that'll wrap it up for me tonight