[0:00] now we're live are we are we live hold
[0:03] on can all just somebody read the chat
[0:07] and tell me if we're live I don't know
[0:09] here we go are we live now yes are we
[0:11] starting the live right now yes I just I
[0:14] for some reason I was told I was live
[0:16] for like the last 2 minutes so I've been
[0:17] just here like talking but apparently we
[0:20] weren't live can you guys hear me can
[0:21] someone confirm confirm it please yeah
[0:25] we're trying to we're having a little
[0:26] bit of but we're we are you sure all
[0:29] right all all right starting over we're
[0:31] making leonise waffles from the place in
[0:34] France called Leon I think I think
[0:36] that's how they would spell it or say it
[0:38] it's spelled l y n and uh we're making
[0:42] their very special waffles and what
[0:43] makes these special is really just
[0:45] separating the eggs and whipping the
[0:47] whites and folding them in right before
[0:48] cooking them um and that should give
[0:51] them this light Airy sort of melt iny
[0:53] mouth texture that's really really good
[0:54] I've used this technique before a lot
[0:56] for pancakes but never for waffles um so
[0:59] let's see how this goes right this is
[1:00] one recipe from I guys I I love these um
[1:05] these books if you're like interested in
[1:07] just in food culinary especially French
[1:10] The Rue Brothers incredible incredible
[1:13] chefs they um they opened La gav rash uh
[1:17] in London in
[1:20] 1967 right they brought that whole
[1:22] French Cooking System over from France
[1:24] to England and just blew up the scene
[1:26] right making the most basically like I
[1:28] think that restaurant was one of the
[1:30] most expensive restaurants in the world
[1:31] in the 9s I think it I think it had the
[1:33] most expensive dinner but they're just
[1:35] incredible chefs they trained you know
[1:37] Marco Pierre White and Gordon Ramsey and
[1:39] all those guys right they're like the
[1:40] Godfathers of cooking they've both since
[1:42] passed but amazing amazing resource they
[1:45] have like five or six books out I have
[1:47] them all I recommend you get one or two
[1:49] if you like so starting with allpurpose
[1:52] flour and in here we're going in with
[1:56] the egg yolks right so I separated the
[1:58] eggs the whites I have separate right
[2:01] now just the
[2:05] yolks got a question has the fridge
[2:07] filed a restraining order yet um not yet
[2:12] if you know if AI keeps going the way
[2:13] it's
[2:15] going the fridges are going to rise up
[2:18] one day they're going to rise up and I'm
[2:19] done I'm done now melted butter going in
[2:22] this is something uh it's it's cooled
[2:24] down so I just melted it I let it sit
[2:25] for like 20 minutes it's not really hot
[2:27] right um important distinction there
[2:29] there I need my little scrapey
[2:33] scrapey so straighten with the melted
[2:36] [Music]
[2:38] butter this can go right
[2:40] here Sugar We're just saving a little
[2:43] pinch of this sugar for the egg whites
[2:47] later and just a little bit of salt a
[2:50] little sweet a little
[2:52] Savory you know any any good Chef will
[2:55] or pastry chef will put a little bit of
[2:57] salt in their uh in their you know sweet
[3:00] desserts it just goes a long way now I'm
[3:02] going to start by mixing this making
[3:04] this little well right I made that
[3:06] little well in the center so I can just
[3:07] slowly pull in the flow from the outside
[3:10] as you can see and that's coming
[3:13] together
[3:15] oh now and as I'm doing this I'm just
[3:17] going to stream in little bits of whole
[3:19] milk little by
[3:21] little once this recipe is once this
[3:24] live is done we're going to I'll post
[3:27] the uh the recipe in the description
[3:28] below
[3:30] so you guys can make this if you
[3:32] want so just little by little with the
[3:34] milk whole milk you guys got a question
[3:36] anybody yes Sunny your real name so
[3:39] Sunny is my middle name I've always gone
[3:42] by Sunny since I was a little kid my
[3:44] first name
[3:45] is Scott Scott Boo Boo nothing wrong
[3:51] with Scott I just don't I don't know I
[3:52] never felt like a Scott you know so I
[3:55] just stuck with sunny ever since I was a
[3:57] kid um I think when I was like 11 I
[4:00] changed my name back to Scott I was like
[4:02] I'm mature now I'm mature now you know I
[4:05] was like I have a new haircut I have a
[4:06] new shirt I'm going to be Scott again
[4:08] but it didn't last what was the haircut
[4:12] I don't know probably like a like an
[4:14] like an army like helmet of gel where
[4:17] like my head became like a protective
[4:18] shield you know what I mean that's the
[4:20] era I grew up in where you just the wet
[4:22] gel you know the one that's just like
[4:24] goo you just you just have the crunchy
[4:26] head your hair like literally makes a
[4:29] sound
[4:30] when you you just like it's crazy it's
[4:32] true we all did that that was my time
[4:36] man that was my time you know what else
[4:37] is my time Marcus soaps you know what
[4:40] soaps are soap operas dude comment if
[4:43] you know what soaps are man any any '90s
[4:45] kids in there should probably know what
[4:47] soaps are soaps are literally a shoe
[4:50] that has like a metal Groove underneath
[4:52] so you can grind on Rails dude look it
[4:55] up soaps the dumbest thing ever so you
[4:57] like you run up to like a rail jump up
[5:00] and like jump on it and grind down with
[5:02] your
[5:03] shoes um yeah we had a a lot of people
[5:06] got injured with soaps I'm sure we had
[5:08] hey hey yeah that so that was a little
[5:11] after my time that looked fun though too
[5:14] I don't know what they have now you know
[5:15] what are they got now like hoverboards
[5:17] they got they got rocket shoes yeah
[5:19] rocket
[5:20] shoes god hello what you guys up to
[5:24] floating rocket shws okay so I'm adding
[5:27] that milk little by little just put in
[5:29] the last little bit we go there we go
[5:32] there we
[5:33] go and it goes in it
[5:36] goes I'm excited about eating a waffle
[5:38] Marcus you you excited about this waffle
[5:40] I haven't had a waffle in so
[5:43] long know right usually French toast boy
[5:46] myself french toast
[5:48] huh okay so now with this
[5:52] batter you can flavor it up with
[5:55] whatever you want right you can do
[5:56] orange zest lemon zest uh vanilla you
[5:59] know what it's up to you really I'm
[6:00] going to do a little bit of lemon zest
[6:02] in
[6:03] here and just a touch of uh vanilla
[6:06] extract as
[6:09] well neighbor brought us this it's
[6:11] homemade pretty cool pretty cool oh
[6:14] that's no good so going to work that in
[6:17] now at this point like any of these good
[6:19] batters Crepes pancakes waffles you uh
[6:23] you want to let it sit
[6:26] so um this has got a sit for 30 minutes
[6:31] to an hour but don't
[6:33] worry little bit of camera magic I
[6:36] already did it not going to make you
[6:38] guys wait so I got another one here but
[6:40] before we do that um we're going to make
[6:43] some honey whipped butter oh my God you
[6:46] want to talk about the perfect thing to
[6:48] have on The Breakfast Table French toast
[6:51] pancakes waffles this is it I'm telling
[6:53] you this is so good all right we got
[6:56] more questions yeah hit me with your
[6:57] questions what's your favorite kind of
[6:58] ice cream favorite kind of ice cream oh
[7:00] good
[7:01] question I don't know
[7:05] man what is my favorite kind of ice
[7:07] cream I I like one's I
[7:10] like it depends what kind of mood I'm in
[7:12] sometimes I like a gelato with like one
[7:14] really simple clean flavor if it's done
[7:16] really well like pistachio or something
[7:18] like that but then there's the kid in me
[7:20] who wants like I like going digging I
[7:22] like digging for Treasure I like little
[7:24] peanut butter cups in my ice cream I
[7:26] like little crunchy things I like to
[7:28] find those kind of things so that would
[7:29] be like Ben and Jerry style ice creams
[7:31] right um the peanut butter ice cream
[7:33] anything with there's a little bit of
[7:34] salt to go with that sweet I really like
[7:37] so yeah pancake or waffle guy um you
[7:40] know usually pancakes but I really like
[7:43] waffles so we're trying that today um
[7:46] how's my uh good view there yeah that's
[7:49] fine money
[7:50] sandwich check it out guys Maple whipped
[7:53] butter this is really
[7:54] easy you could maybe do this by hand I'm
[7:57] sure you could you could get something
[7:59] that's pretty good but it won't be as
[8:01] fluffy as this so I'm using a stand
[8:02] mixer with the paddle attachment here
[8:06] perfect butter creaming situation
[8:09] straight in like that people ask every
[8:11] live how we met so I think that we
[8:13] should start how we met how Marcus and I
[8:15] met so I think that we should just start
[8:17] lying about
[8:19] it yeah um yeah how did we meet Marcus
[8:22] we uh I mean I saved your life so now we
[8:25] were at like uh we were at this fancy
[8:28] restaurant
[8:29] and there was this huge saltwater
[8:32] aquarium and uh I was looking at the
[8:34] fish and Marcus was on the other side of
[8:36] the aquarium like there was a boat it
[8:38] was like two-sided situation and then
[8:40] our eyes just kind of our eyes just kind
[8:42] of caught and then I was like he was
[8:43] like Hey I've watched your YouTube
[8:45] channel all the time you're super
[8:47] handsome cool guy do you want to can I
[8:49] help you and I was like I'm not really
[8:52] into it but sure you know and so that's
[8:55] how we met yeah oh cool yeah we're going
[8:57] to get a ton of comments so going in now
[8:59] with 2 tablespoons of
[9:02] honey you could use uh you could even do
[9:04] Maple if you wanted but I I like honey
[9:06] this is manuka honey it's good nice and
[9:09] nice and healthy yeah I'll make up the
[9:11] next origin story no my origin story was
[9:13] good it was good um a touch of whole
[9:16] milk in there that's really going to
[9:17] help it get a little bit fluffier recipe
[9:19] for this will also be down below and now
[9:22] a little bit of
[9:23] salt little bit of salt got to have the
[9:26] salt in there and I have some
[9:30] uh I have some vanilla beans here this
[9:35] is mine dried out a little bit it's kind
[9:36] of a
[9:38] pain um guys never buy those vanilla
[9:40] beans like in the supermarket where it's
[9:43] like $13 for one bean you can literally
[9:45] go on Amazon and get like 10 for like 10
[9:47] bucks or 15 bucks and so that's what I
[9:49] do except mine just the mine dried out
[9:52] cuz I didn't seal it up properly so I'm
[9:54] just splitting this I'm splitting this
[9:55] Bean right now with my knife and yeah
[9:59] someone asked does Marcus sing you tell
[10:02] me yeah sght self taught yeah you tell
[10:07] me
[10:09] [Laughter]
[10:11] mey uh uh I'm adding the I'm adding the
[10:14] inside I'm scraping the bean you guys
[10:16] I'm adding it in ben $5 donation oh
[10:19] thank you Ben top five b top five bands
[10:21] thank you Ben favorite bands my friend
[10:23] oh God H I don't know I I I like so much
[10:25] music you guys I can't even give it give
[10:28] one you list to recently um recently you
[10:31] know what I'm really into recently is
[10:32] like synthwave stuff I like that you
[10:35] know that like kind of retro80s feel and
[10:38] I don't even know like I just listen to
[10:39] playlist on Spotify I'm not even sure
[10:41] like who who like who the band is but
[10:44] you know my my taste changes all the
[10:46] time I'm like a person I'm constantly
[10:48] evolving the music that I liked 5 years
[10:50] ago drastically different from the music
[10:52] I like 10 years ago and blah blah blah
[10:55] um I'll tell you what when I was a
[10:56] little kid I used to love the song Kiss
[10:58] by Rose by Seal that was my song that's
[11:01] kind of personal I feel a little bit
[11:02] embarrassed right now but I love that
[11:04] song I'm not familiar can you sing a
[11:05] little bit of it no I'm not going to not
[11:07] going to sing it you know it belt that
[11:10] one out you know it this this Bean is so
[11:13] dry you guys I'm having so much trouble
[11:14] just scraping it out it's such a pain
[11:17] but I'm I'm going to keep I'm going to
[11:18] keep at it let me get like a little
[11:20] spoon yeah that's going to
[11:23] help um yeah I I love Funk Funk is
[11:27] definitely one of my favorite genres
[11:28] love funk music I just think Funk is
[11:31] like I don't know just go go go put on a
[11:33] funk playlist and tell me you don't feel
[11:35] better tell me you don't feel better
[11:37] it's
[11:39] great oh my God this is this is sucks I
[11:43] hate this okay you know what these beans
[11:47] I've had enough of these
[11:48] beans but by the way with h when you
[11:51] scrape out vanilla beans you can either
[11:53] put these in sugar mix it around or
[11:55] stick them in vodka and it will turn
[11:56] into vanilla extract although you got to
[11:58] give that time
[11:59] but that is there for you I'm just going
[12:01] to do a little vanilla extract too cuz
[12:03] the beans I'm having a lot of trouble
[12:04] with okay now djm donation shout out
[12:08] thank you djm and thank you last one Ben
[12:11] thank you Ben I think that was Ben now
[12:14] I'm going to um your goto Japanese knife
[12:17] go-to Japanese knife I'll show you you
[12:18] guys have seen this knife I mean um this
[12:22] is my this is my pride and
[12:24] joy Marcus can you can you put on a
[12:27] camera sorry I was getting a question
[12:28] that's all good he's getting question
[12:30] this is my pride and joy right um I
[12:32] forget the name it's it's from my my
[12:35] site where I get all my knives Japanese
[12:37] chefs knife.com and the the handle is
[12:39] this Quint burlwood handle it's it's
[12:42] such it's such a nice knife like you
[12:45] know to be honest with you this this
[12:46] knife cost I think $400 right it was
[12:49] definitely my the most money I've ever
[12:50] spent on a knife and I was wondering
[12:52] like really what's the difference
[12:53] between spending $400 on a knife and
[12:56] spending $100 on a knife and I thought
[12:59] is it going to be that
[13:01] different it's nice you know what I mean
[13:04] I'm sure there's like $150 $200 knives
[13:06] that are just as good as that one but
[13:07] yeah it it's it's a dream to use I love
[13:10] it so let's start whipping this up going
[13:13] to get a little noisy here for a second
[13:15] that's a nice
[13:16] shot they're asking about your honey is
[13:19] it real honey it looks strange my honey
[13:22] yeah from Thea oh yeah it's real honey
[13:25] sure
[13:33] H we got to warm this up a little bit
[13:35] one second we can bring this together
[13:39] sometimes requires a little warming
[13:46] [Music]
[13:50] here come on
[13:54] [Music]
[13:57] you h
[14:02] come on baby come on there we go for
[14:06] some reason I I uh I think I should have
[14:08] added the I should have streamed the
[14:09] milk in it was like a little bit split
[14:12] for a second but it just came together
[14:13] that's why I I used this torch to warm
[14:15] up the
[14:16] bowl um it looks good
[14:18] now yeah wow so man that's so
[14:23] good I'm going to whip it for a minute
[14:32] this just going to give this a
[14:33] taste let's see
[14:36] here God it's so good it's so good man
[14:39] honey butter honey butter and salt
[14:42] literally one of my favorite
[14:45] things it got it got a little warm now I
[14:48] just had to like you know when you're
[14:49] cooking sometimes things don't always
[14:51] work out like you plan right so you got
[14:53] to find ways to save things this looks
[14:55] good right now but what I want to do is
[14:57] stick it in the fridge for a few minutes
[14:59] and then whip it up a little bit again I
[15:00] think I'll get a little more air into it
[15:02] and uh we'll keep going like that so
[15:04] let's keep this here for now put this in
[15:06] the
[15:07] fridge we can start finishing the
[15:10] uh finishing the batter right
[15:14] so here's my batter this one's been
[15:17] sitting for 45 minutes what we're going
[15:19] to get now
[15:21] is a
[15:24] bowl here and egg whites
[15:30] uh here we
[15:31] go so this is the last thing we do right
[15:34] we need to whip up these egg whites I'm
[15:35] going to do it by hand to show you that
[15:38] it is possible you know going to be
[15:41] easier with a machine but you don't you
[15:42] don't need the machine right so let's
[15:44] start whipping
[15:46] that really helpful to tilt the bowl
[15:49] like
[15:50] this uh get everything in one corner and
[15:53] just whip what I'm doing is just going
[15:54] straight back and forth I'm not doing
[15:56] like circles right straight back and for
[15:59] this is the fastest way to hand whip
[16:02] something some people say like figure
[16:04] eight or something I I just I tilt and I
[16:07] go straight back and forth it always
[16:08] worked for me now when it's a little bit
[16:09] bubbly going in with a pinch of
[16:13] sugar and we're not going to whip these
[16:15] like stiff peaks they're going to be
[16:16] like soft peaks or even a little bit
[16:21] less anybody got a question I'm I'm I'm
[16:27] here no we're out of question we're not
[16:30] we're
[16:31] it's we're never out of question
[16:33] preferred way to clean cast
[16:36] iron um you know a lot of times if you
[16:38] can just wipe it out wipe it out you
[16:40] know I say just keep it greased up I
[16:43] don't like letting it dry out
[16:46] woo what's your favorite TV cooking
[16:49] show do you have a favorite one growing
[16:52] up you know I probably I like chopped
[16:54] you know that's the one I've probably
[16:55] watched the most um cuz like they're
[16:58] they're like there's nothing fake about
[16:59] it like they're really in this very very
[17:01] stressful situation and uh yeah I just
[17:04] think that's a fun one to watch also
[17:06] Iron Chef was always good although when
[17:08] I found out like an Iron Chef that they
[17:10] they it's not like they see the
[17:12] ingredient and have to cook like they
[17:13] know beforehand kind of kind of kind of
[17:16] broke my world you know should we uh
[17:19] should we tell them that H we have a we
[17:22] have a plan that's similar
[17:24] good oh oh yeah so yeah know Marcus and
[17:28] I have been talking we're going to start
[17:29] uh we're going to start a a patreon soon
[17:32] cuz with YouTube there's so many times
[17:35] when I'm there's videos I want to do and
[17:37] there's like things I'm really
[17:38] passionate about that I want to cook and
[17:41] I always have to think about performance
[17:43] right like this is my business and I
[17:45] can't just I can't just like I love
[17:47] parsnip puree right and I love like
[17:49] working with purees like this is the one
[17:50] of the First videos I want to do on
[17:52] patreon is how to make my favorite p and
[17:55] how to work with that and what to serve
[17:56] that with and so on and so forth but I
[17:58] just couldn't make that video on YouTube
[18:00] cuz it would just bomb you know so I'm
[18:02] like why don't we make a
[18:03] patreon um you know keep it super
[18:05] affordable so whoever wants to join can
[18:07] join I'll make a Discord server so we
[18:09] can all stay connected and um yeah I
[18:12] know I'm just excited to like let you
[18:14] guys in on little personal things that I
[18:16] like to cook that I wouldn't actually
[18:18] you know necessarily do for a YouTube
[18:19] video so um hopefully in the next few
[18:22] weeks we'll have that L yeah I was
[18:25] talking about the mystery the mystery
[18:27] ingredient oh
[18:29] oh yeah we also do want to do a um a
[18:31] live cooking thing where we do like like
[18:33] a Cho situation Although our plan is to
[18:36] do um have you guys choose like we want
[18:40] to do this live where I'll have a time
[18:41] limit we'll have you guys choose all the
[18:43] ingredients and then we'll have a
[18:45] mystery ingredient but we'll only be
[18:47] revealed like halfway through the
[18:48] cooking process so I'll be in the midst
[18:50] of it and then Marcus's going to throw
[18:51] like jelly beans at me or or you know
[18:53] whatever it is fish sauce I don't
[18:56] know so here we going to whip these just
[18:58] a a little more you know when you're
[19:00] whipping you can like go you're using
[19:03] your wrist and then like your arm and
[19:04] then and then you go up here and then
[19:06] you switch back feel like keep working
[19:08] different muscles then you can just keep
[19:11] whipping just back and forth yeah yeah
[19:15] yeah yeah yeah yeah yeah so look I'm
[19:17] almost there just a little more I like
[19:19] the way this
[19:23] looks a little sweat going
[19:26] yeah there we go
[19:32] best way to store leftover fryer oil um
[19:35] so yeah what I would what I would do let
[19:37] going do a little more what I would do
[19:38] with that is run it if you have a shinoa
[19:40] that's best really fine mesh strainer um
[19:44] that'll get out a lot of the debris and
[19:45] keep the oil clean and therefore it will
[19:47] last longer although if you don't have a
[19:49] shinoa some people use like a
[19:51] cheesecloth or I think people can even
[19:53] use like coffee um what do you call that
[19:55] coffee uh strainer not the you know the
[19:58] filter filter coffee filters and so if
[20:01] you want to take it to the next level
[20:02] you could use like coffee filters
[20:04] cheesecloth and a shin was strainer
[20:06] that'll keep it really clean although
[20:08] when I'm frying oil I just use the
[20:09] shinoa I try to get like maybe three
[20:11] uses out of it and then for me it
[20:13] becomes worth it you know okay let's
[20:15] leave it at that so that's like of soft
[20:19] peaks I got to unplug this I'm going to
[20:22] show that close maybe hm the Peaks close
[20:26] yeah
[20:28] they're uh they're they're they're
[20:30] drooping a little bit it's kind of hard
[20:31] to see but drooping a little bit over
[20:33] almost got a little worked now here we
[20:36] go I'm going to fold like maybe a third
[20:39] of these into my batter
[20:41] here and now like when you make the
[20:44] batter you whisk but now you fold right
[20:46] the whole point of these waffles is we
[20:49] want a lot of air in here
[20:51] so we really want to
[20:53] fold so the motion is like that right
[20:56] I'm turning as I'm coming over I'm
[20:57] turning the spatula over like this right
[20:59] so if I show you without batter it's
[21:02] just like this so just bringing from the
[21:04] bottom and then putting it back over the
[21:07] top now when the first little bit of egg
[21:09] whites has almost worked in we're going
[21:11] to add another
[21:13] third and just and just do the same
[21:15] thing a lot of times I'll even out even
[21:17] out the egg whites like
[21:19] this Zoe from Durham in the UK we love
[21:23] watching your videos and your brother's
[21:24] restaurant is super I was going to say
[21:26] she Durham what is your oh yeah my
[21:29] brother makes the best Mexican food
[21:31] she's she she lives where um my my
[21:34] brother has his restaurant in Newcastle
[21:36] she wants to know what's your favorite
[21:37] English meal favorite English meal I
[21:39] love that question I love that that's um
[21:41] you know cuz I was born in England right
[21:43] was born in I was B I was born in the
[21:45] darkness um ah gosh what is it I would
[21:48] say you know something I always loved
[21:50] was just dipping Yorkshire puddings into
[21:52] the gravy I don't know I just love that
[21:54] meal like I love toad in the hole um
[21:58] that's definitely probably one of my
[21:59] favorites something about Yorkshire you
[22:00] know I was born in York I don't know
[22:02] Yorkshire puddings I just always love in
[22:04] America you call them popovers I got
[22:07] towed in the whole
[22:09] PTSD yeah but there's you know I love
[22:12] British food you know I think get
[22:14] British food gets a bad wrap but like
[22:16] it's so different you know like people
[22:18] people just made fun of it a lot back in
[22:20] the day and they're still doing it but
[22:21] go go to England go to all the little
[22:23] gastro pubs and it's incredible you know
[22:26] the seafood is amazing Dairy is really
[22:28] good
[22:29] um you just there's a lot of amazing
[22:31] chefs over there and amazing restaurants
[22:34] okay so now at this point I'm being
[22:35] really careful that I don't overwork
[22:38] this favorite favorite sitcom favorite
[22:42] sitcom is It's Always Sunny in
[22:44] Philadelphia a sitcom that's is that a
[22:46] sitcom I don't know sitcom have to be
[22:48] laugh
[22:49] track oh like that um yeah I don't know
[22:52] I I'm a big fan of It's Always Sunny in
[22:54] Philadelphia I don't think there's an
[22:55] actual laugh track in there but that's
[22:57] definitely one that I love
[22:59] all right favorite cut of beef favorite
[23:01] cut of
[23:03] beef um favorite cut of beef uh I don't
[23:08] know it's kind of I like the I like the
[23:10] Lesser known ones like Paka honestly has
[23:12] recently become one of my
[23:14] favorites really good obviously a good
[23:16] riye is hard to beat and especially the
[23:18] the cap the edge of the riye amazing I
[23:21] love that so
[23:22] much um yeah but I mean it really you
[23:25] know like I would say FL tender Lo's
[23:29] good maybe a little overrated if you ask
[23:31] me so I'm I'm stopping the mix right now
[23:33] as you can see there's like still you
[23:35] can still see here there's like little
[23:37] pockets of egg white and that's fine
[23:39] better you underwork it than overwork it
[23:41] so just leave it leave it now let me get
[23:44] my waffle maker here we go what's your
[23:49] favorite video game favorite video game
[23:51] uh The Last of Us probably played it
[23:54] like five six times love it so good so
[23:58] good so
[24:01] good okay just got this thing just got
[24:05] this thing you know when when you get
[24:07] new appliances too you got to make sure
[24:08] to uh really burn them off like I've had
[24:11] this thing plugged in for like two hours
[24:13] and I've been cleaning it and it's has
[24:15] that weird Factory smell right you got
[24:17] to get rid of that so that's what I've
[24:19] done let's see if we get this right let
[24:21] me get a uh quickly get a um plate
[24:28] we go we got maple syrup let's get a
[24:30] little let's get a little powdered sugar
[24:32] powdered sugar where is that it's just
[24:35] terrible up here uh yeah here we go we
[24:41] uh Butter's in the fridge um okay well I
[24:45] just this is all I got I'll use use this
[24:47] I
[24:49] guess okay let's cook one of these
[24:51] things right so I got some melted
[24:54] clarified butter here I don't think
[24:55] doesn't really need to be clarified but
[24:56] that'll help a little bit
[25:00] and I'm going to brush it
[25:03] on here we go here we go here we
[25:06] go what's your favorite favorite waffle
[25:10] toppings um you know I I'm simple like
[25:12] when it comes to toppings I don't like
[25:15] like a bunch of fruit on there doesn't
[25:18] really agree with me I don't like all
[25:19] the fruit like I like whipped butter
[25:21] like we're going to have and I love
[25:22] maple syrup I I keep it really simple
[25:24] and so here we go
[25:28] spread on some of our batter here looks
[25:30] really nice and fluffy
[25:34] fluffy let's close her up o yeah okay
[25:39] let that roll nailed it never used first
[25:43] time first time using the waffle machine
[25:45] well not any waffle machine this waffle
[25:47] machine though yes yes something crazy
[25:50] could have happened uh I don't know I I
[25:52] don't know what's going to happen like
[25:53] I'll just accidentally throw my hand in
[25:54] there and just close it for 3 minutes
[25:59] ready
[26:02] yeah curious where everybody's watching
[26:04] from drop it in the comments tell us
[26:07] where you're watching from you know I
[26:09] find it fascinating that people watch
[26:12] our Channel and from all over the world
[26:14] I mean definitely we mostly have an
[26:16] American audience but I know there's a
[26:18] lot of people you know around Canada
[26:22] UK Europe everywhere what's the most
[26:26] overrated dish over rated food what's
[26:29] the most overrated food I don't know I I
[26:31] would say one thing that comes to mind
[26:33] is beef is uh Beef Wellington everybody
[26:36] goes crazy the internet goes crazy for
[26:38] beef
[26:39] wellington it's so it's it's a it's a
[26:41] lot of work and the thing you're missing
[26:43] you're missing on that really hard sear
[26:45] on the beef you know it's hard to beat
[26:47] just like a really good steak you know
[26:48] what I'm saying um like that flavor of
[26:51] the sear the Char that that that you get
[26:54] when you really Sear The Edge properly
[26:55] and you miss that with the uh the tender
[26:57] I don't know for for me that's just kind
[26:58] of overrated dish you got a lot of
[27:00] people hitting you up where they're from
[27:02] someone said Earth Silicon Valley
[27:04] England Cleveland Knoxville Nashville
[27:06] Ottawa Spring Texas West Virginia South
[27:09] Africa Atlanta all over the world wow
[27:11] welcome guys Army I love it love it
[27:15] France minan Apolis the Milky Way I'll
[27:17] meet you all someday we'll we'll all
[27:19] meet I don't want to really I'm not
[27:21] going to peek at it yet I want to peek
[27:23] at it I want to but I'm not going to
[27:26] smells good let me get the um
[27:29] uh let me get the butter back
[27:32] right I'm going to I'm going to whip my
[27:34] butter a little
[27:36] more going whip it a little
[27:40] more we're just over here making waffles
[27:43] man just making
[27:46] waffles oh oh oh oh we
[27:51] go
[27:52] okay give this a
[27:55] sec wow dude we're at bris still
[27:58] Charlotte Zimbabwe Zimbabwe wow Lebanon
[28:03] Lebanon nice there's a cynical part of
[28:06] me that's thinking some people are just
[28:07] commenting
[28:08] places no people people aren't just
[28:11] we're going to geot track all of uh all
[28:13] you you will be tracked we will track
[28:15] you you will be
[28:18] tracked okay that butter looks nice and
[28:20] whipped nice and
[28:22] fluffy by tuning in a live stream we
[28:25] have all your info okay now let's see
[28:27] here
[28:28] probably about 3 minutes is all it's
[28:30] going to take wow look at that looks
[28:32] really good I'm sure that's done right
[28:34] so let's let's get it
[28:36] out oo Yum Yum Yum man looks nice let's
[28:40] get another one going right away huh
[28:43] double you're not just going to eat one
[28:44] are you no one eats one no one eats one
[28:47] waffle that way too much butter no one
[28:49] orders waffle could I have waffle could
[28:52] I have waffle please one only one only
[28:56] one I only asked for waffle
[28:59] yeah this looks really good I for a long
[29:01] time I've always when I make pancakes I
[29:03] make it a similar way uh by whipping the
[29:06] egg whites and it's just never a bad
[29:08] choice so we go
[29:12] yeah
[29:14] awesome cook one more and then we'll
[29:16] taste it up oh that one I put too much
[29:18] as you can see it's live baby as you can
[29:21] see it's okay
[29:23] friends we don't panic here
[29:28] isn't that a big deal
[29:30] man you know it is a big deal one time I
[29:34] worked in a restaurant in Soma County
[29:36] one of the first restaurants I ever
[29:37] worked in it the the gas supply was a
[29:40] huge tank that sat right outside of the
[29:42] restaurant kind of like I don't know
[29:44] maybe 30 ft from the kitchen right and
[29:47] one day the guy was coming to fill up
[29:48] the tank that's how it worked at that
[29:50] place right he'd come and fill up the
[29:51] tank and he was driving away and he left
[29:55] his you know his uh his his pipe uh hose
[29:59] connect that would fill up the tank he
[30:01] left it connected he ripped the top the
[30:03] guy drove away in his truck ripped the
[30:05] top of the tank off gas is flying
[30:08] shooting out like a geyser like 30 ft
[30:10] into the sky and then off to the side
[30:12] literally into the restaurant you know
[30:14] there's a lot of fire in the kitchen so
[30:16] someone just like comes in and just
[30:18] yells like everybody get out people are
[30:21] like jumping over counters chairs are
[30:23] like flying down tables or just
[30:24] everyone's just like jumping out the
[30:26] chef is like trying to furiously blow
[30:29] out all the pilots like so that the the
[30:31] restaurant doesn't explode the smell of
[30:33] gas was just like
[30:34] overwhelming um it was like a huge it
[30:37] was a huge ordeal and then obviously
[30:38] there was just like to I don't remember
[30:40] what happened after that but there was a
[30:41] lot of emergency vehicles and um it was
[30:44] very intense it was very intense so you
[30:47] know a little spillage on a on a waffle
[30:50] iron no big
[30:53] deal no big
[30:55] deal hey man kitchen are crazy places
[30:58] you know I got I got lots of stories
[31:00] like I mean that one's particularly
[31:02] extreme but yeah it's just kind of wild
[31:05] huh what's your favorite breakfast food
[31:08] my favorite breakfast food um you
[31:11] know maybe maybe Crepes maybe creps
[31:16] although um I'm really simple you know
[31:19] like the longer I cook the more simple I
[31:21] am like for me like a perfect breakfast
[31:24] is like really good bread you know
[31:26] whether it's sourdough or whatever you
[31:27] like like perfectly toasted some really
[31:30] good butter little pinch of salt on the
[31:32] bread some um perfectly cooked scrambled
[31:35] eggs for me that setup is like that I I
[31:38] don't need I don't need all the other
[31:39] stuff you know what I mean like for me
[31:41] that is just heaven right there um I'm
[31:43] I'm I'm simple that that's me you know
[31:45] if you want you know you want the works
[31:47] that's fine too but I I really like I
[31:49] think the longer I cook the just the
[31:51] more simple I like my food what's the
[31:53] hardest dish you've ever made the
[31:55] hardest dish I've ever made um and have
[31:57] you ever f failed making a dish have I
[31:59] ever failed making a dish no no you guys
[32:03] do I don't no I I'm sure I have sure I
[32:06] have yeah there's things that have
[32:08] there's things that have failed I mean
[32:09] nothing comes to mind right now but toad
[32:11] toad oh yeah yeah okay we yeah we had a
[32:13] toad in the hole that failed that's
[32:15] right we made toad in the hole it's the
[32:16] oven's fault though yeah so when you
[32:18] make toad in the hole you really want
[32:19] this quick rise from your batter and our
[32:22] my oven doesn't have a fan and so I've
[32:24] made it before same exact batter
[32:26] convection oven with a fan worked fine
[32:29] uh without the fan was uh it didn't rise
[32:33] you know wouldn't say it was like a
[32:34] total fail but like it didn't work out
[32:36] the way we we wanted just wasn't risen
[32:40] enough um yeah but you know yeah things
[32:44] things happen here we
[32:46] go oh hello
[32:48] you you're going
[32:51] underneath actually no you go on
[32:53] top you can go on top so let's get this
[32:57] away
[32:58] let's finish these up huh do you guys
[33:00] want to eat this someone said using a
[33:02] waffle maker H not professional is there
[33:05] another way to make a waffle yeah show
[33:07] you sir show us how to make a waffle
[33:09] without that it's a troll though don't
[33:11] respond to trolls they they uh they feed
[33:15] off of it they off of it they love that
[33:17] kind of
[33:18] energy that's just like a real you got
[33:20] to make your waffle by hand it's a dumb
[33:22] question and they knew it they knew it
[33:25] maybe they're being fun maybe they're
[33:27] being fun you being fun or you being a
[33:29] troll okay I'm I'm going to do a little
[33:31] a little powdered sugar just cuz I like
[33:32] the way it looks yay isn't that nice
[33:37] isn't that fun let's
[33:44] go yes little powdered sugar little bit
[33:48] of Christmas for the little bit of wet
[33:50] butter make a we'll make a little we'll
[33:53] make a little quinel why not hell yeah
[33:56] quel it up fat dab of butter right there
[34:00] look at that and then for me nothing
[34:04] nothing substitutes maple syrup you know
[34:07] what I'm saying nothing substitutes
[34:09] maple syrup just the best this is the
[34:12] wrong kind of plate for what we're doing
[34:14] right here it's going to make a little
[34:16] bit of a mess but that's
[34:18] okay wow ooh oh no that does look good
[34:23] yum look at that my friends do you want
[34:25] to dig into that you want to tuck into
[34:28] that I do that question I do wow Chicken
[34:32] and Waffles or fish and chips uh I would
[34:35] I would go fish and chips personally if
[34:37] it's a really good fish and chips I feel
[34:39] like fish and chips can either be really
[34:40] good or really bad and anywhere in
[34:43] between but I don't know when you get a
[34:45] really good like fresh fish and a really
[34:47] nice batter man that's good that's hard
[34:49] to beat really good tartar sauce tartar
[34:51] sauce we get some uh Cutlery oh my God
[34:54] Sunny yeah we haven't hit One Wing can
[34:58] oh we hit the wi can
[35:01] man it's too bad you want to come try
[35:03] this Marcus let's try it man I'm
[35:06] good I'm really hung I I've honestly
[35:09] eaten um nothing today that's crazy I
[35:13] shouldn't do that you got to make a
[35:14] sweet entrance 400 p.m. y check this out
[35:17] yo put the guns away man I don't you
[35:20] ain't got you don't have a license for
[35:22] that wow jees Louise
[35:27] oh I don't want to cut the b
[35:30] m oh
[35:33] wow
[35:35] M nothing wrong with
[35:37] that wow
[35:40] man I love it breakfast is not for the
[35:44] morning make yourself midday
[35:48] waffles they really are nice and Airy
[35:51] and bouncy and
[35:53] light it's a great recipe and that
[35:56] butter
[36:00] the butter has the salt in it and that
[36:03] just makes I don't know for me that
[36:04] little bit of salt in you know what I'm
[36:05] saying Marcus like just yeah I like
[36:07] lemon the lemon zest is mad good mhm
[36:10] especially this and
[36:12] pancakes lemon zest makes it 10 times I
[36:14] can't eat stacks of bread without some
[36:16] sort of lightness you know what it needs
[36:19] more
[36:20] butter look at that this is so damn good
[36:23] but so we're live and we would eat the
[36:27] whole
[36:28] pancakes we'll just keep eating it we're
[36:30] eating it no we got to do something else
[36:32] this fridge I'm having another bite you
[36:34] know have another bite I haven't eaten
[36:36] all day we're live you know just 40
[36:39] minutes these are our our friends our
[36:41] loyal friends they want me to be
[36:44] fed they want one thing they want
[36:47] violence these people want violence
[36:50] against the
[36:51] fridge okay I'm going take care of
[36:54] it set it up set it up take care of the
[36:57] fridge
[36:59] I yeah yeah all right yep and I'll here
[37:03] we go give the people what they want
[37:04] more meat eating waffles this is this is
[37:07] not for me do not eat all the waffles do
[37:10] not eat all the waffles I'm getting a
[37:11] fat dab of does anybody else have like a
[37:13] tablespoon per bite going
[37:18] out oh my God that was like 50/50 butter
[37:21] to
[37:30] oh oh he's going to pull something those
[37:34] were good
[37:37] kicks dead
[37:41] Fatality and that's why you come here
[37:44] woo that was good that was good stuff
[37:47] yeah I mean I've been I've been I've
[37:49] been going to martial arts you know it
[37:51] was
[37:53] money I saw someone had a question um
[37:57] um why didn't I use the carrots from the
[37:59] Gordon Ramsay video was that a question
[38:02] that I
[38:03] saw um so Gordon Ramsey does his
[38:06] reactions you know and he uh he did one
[38:10] for me and he tore me apart because I um
[38:12] I used I made like little balls of
[38:15] carrots um instead of using the carrots
[38:18] that I cooked the meat with and
[38:21] uh I didn't use I didn't use the carrots
[38:23] I cooked the meat with because they had
[38:25] been brazing for like 3 4 hours and they
[38:27] were just mush and I'll said it before
[38:30] I'll say it again Gordon Ramsey would
[38:31] never serve those carrots like in his
[38:32] restaurant right he just
[38:34] wouldn't um and then and then sometime
[38:38] later someone told me I haven't seen the
[38:40] I haven't seen the video but they said
[38:41] Gordon Ramsey made a recipe on his
[38:43] account where he used the same exact
[38:44] little balls of
[38:46] carrots or like I I don't know right but
[38:49] that's what that's what I was
[38:50] told but I did I got to clear that up
[38:53] with the Washington Post The Washington
[38:56] Post literally contacted me me and wrote
[38:58] an article you can look it up where I
[39:00] got to defend myself about those carrots
[39:02] it's really
[39:06] funny this is so good right now this is
[39:09] so
[39:12] good penguin lust five $5 shout out
[39:15] thank you shout out penguin penguin yeah
[39:19] penguin l
[39:22] seven yeah great recipe for waffles guys
[39:26] Jo me first super I don't know what that
[39:29] means but yay super I don't I don't know
[39:32] we'll figure it out
[39:35] later Sunny there somebody's getting
[39:37] married today can you shout out uh my
[39:39] fiance Helga Stevie Wonder said that
[39:42] that's not actually Stevie shout out to
[39:43] Helga congratulations if you're the one
[39:46] who's getting married so happy for you
[39:48] I'm married it's a brilliant Adventure
[39:50] you're about to embark on brilliant
[39:53] brilliant just keep them well fed you
[39:55] know feed each other love each other
[39:57] it'll all be
[40:02] good all right last minute questions get
[40:05] them in oh hey Ollie come
[40:09] here uhoh you guys
[40:13] look look at my boy oh my God I can't
[40:17] tell you how much I love this dog I love
[40:20] him this is so much it hurts you know
[40:22] what I mean the fact that he's going to
[40:23] die someday just breaks my heart yeah F
[40:28] what I think about it I think about it
[40:30] because no I think about that because I
[40:32] want to appreciate today with him you
[40:34] know if you don't ever think about death
[40:35] you don't have the same appreciation for
[40:37] life that's just a
[40:39] fact
[40:42] buddy uh okay favorite go-to quick
[40:46] meal um favorite go-to quick
[40:50] meal um favorite go-to quick
[40:53] meal quick meal quick meal like what do
[40:55] I eat if I'm if I don't want cook taana
[40:58] what he what's he eat when he doesn't
[40:59] want to cook um honestly I just like
[41:01] I'll order food right if I don't want to
[41:03] cook Shake Shack well that's not like
[41:05] he's they're asking like what I would
[41:07] cook right um honestly scrambled eggs on
[41:10] toast is a big one regardless of the day
[41:12] of of what time of day it is I'm EXT I'm
[41:15] extremely simple and boring you guys you
[41:17] know what I mean we do what we do for
[41:19] for YouTube but like you know it's a lot
[41:21] of work right so I'm not I'm not like
[41:23] I'm not making a ton of elaborate meals
[41:25] when I'm when I'm not filming although
[41:27] do make sushi rice bowls all the time
[41:30] that's one of my favorite absolute
[41:31] favorite meals we're going to make a
[41:33] YouTube video on that so I'll make sushi
[41:35] rice and then I'll have you know some
[41:37] quick pickled cucumbers some other
[41:39] pickled vegetables I'll have uh some
[41:41] seaweed I'll have avocado whatever
[41:43] seasonal vegetables on top and then I'll
[41:45] have a protein whether it's you know
[41:46] some some salmon tossed in ponzo or some
[41:50] or some some grilled meat or chicken or
[41:52] whatever it doesn't matter I mean it
[41:53] doesn't have to be fish what are you
[41:55] eating all
[41:57] what is
[41:58] that what the hell is that all get out
[42:01] of here no I don't want you eating
[42:04] [Music]
[42:05] things um that was a question from olly
[42:08] wait uh oh do you have a chef hat do I
[42:12] have a chef where did you do I have one
[42:15] I was about to run and get that yeah I
[42:17] got I got one where did you even get
[42:18] that from somebody brought it for
[42:20] me oh man I want to eat more of this
[42:23] waffle God this is so all right you got
[42:25] the funniest uh you most memorable C
[42:28] what cooking career experience but
[42:31] what's something funny you saw happen to
[42:32] somebody in the kitchen
[42:36] um something funny
[42:39] yeah oh man okay there's a lot in that
[42:42] department a lot um I don't know if this
[42:45] is funny I think it's kind of funny but
[42:47] one time I locked um one of my
[42:49] co-workers in a walk-in fridge huge
[42:52] fridge very cold in there or was it a
[42:55] freezer I think it might have been a
[42:56] Freez freezer he was in he was in a
[42:58] fridge or a freezer I don't remember but
[43:00] then then I got I got busy I got pulled
[43:03] inside and I went through like a 45
[43:05] minute like Rush right and I forgot
[43:07] about him like oh my god dude he's still
[43:10] in there and I went out I went I went on
[43:12] there and I unlocked him and he was just
[43:15] like I'm going to kill you man just like
[43:18] oh my I'm so sorry I'm so sorry I forgot
[43:22] it was bad I felt so bad um um yeah and
[43:27] just just crazy things like you end up
[43:29] getting screwed over a lot in in
[43:31] restaurants I have so many stories here
[43:33] but my brother and I were getting
[43:34] screwed over by uh we called her the
[43:37] dragon lady she was like the new general
[43:39] manager of the brewery where we're
[43:40] working the brewery where we were
[43:43] working and my brother and I were
[43:44] running the daytime kitchen we had a lot
[43:46] of responsibilities and she wasn't
[43:48] paying us our o our OT man she owed us
[43:51] OT she wasn't paying us our overtime and
[43:54] this went on for weeks and we're like
[43:55] she's screwing us she's screwing us so
[43:58] we came up with a plan right before
[44:00] lunch service we were going to we were
[44:02] going to bail right and so what we did
[44:04] is we we took tickets and we wrote on
[44:05] them like like f you we quit and we like
[44:08] we hung that up in the line so like they
[44:10] would know my brother was in the getaway
[44:12] car around the uh around the outside of
[44:15] the building um you know near where they
[44:17] kept the beer and then so I put up the I
[44:19] put up the tickets he was out there I
[44:21] ran out we're like leaving a restaurant
[44:23] right before lunch service what are they
[44:25] going to do there's nobody else there to
[44:26] do it so I grabbed the beer got a couple
[44:30] cases of beer threw it in my brother's
[44:32] you know some old crappy car I forget
[44:34] what it was and we zoomed out of there
[44:35] man we zoomed out of there was such a
[44:37] rush and we went straight to the
[44:39] Petaluma outlet stores and bought
[44:41] tracksuits because that is what you do
[44:44] so we got tracksuits and um actually a
[44:48] few months later I got my job back at
[44:50] that same restaurant from the same
[44:54] lady which was really weird ran out of
[44:57] money and she was like you're welcome
[44:59] back anytime and I was like damn she
[45:02] kind of won she kind of won I you know
[45:05] but you don't screw over your Cooks man
[45:06] you got to pay them your OT or they're
[45:08] going to bail on you like that so that
[45:10] that was one of my favorite ones just
[45:12] cuz just funny I don't know push donated
[45:15] 20 bucks yo thank you push thank you
[45:18] push like that name push you know they
[45:21] got more of a name I didn't say it cuz I
[45:22] don't know if it's inappropriate the
[45:23] Waffle's cold now it's not going to be
[45:24] as good it's not going to be as good now
[45:26] yeah but try and eat as much of it right
[45:28] now quickly is like an end to the stream
[45:30] you know what the waffle shove as much
[45:32] your you just give like give a mush no
[45:36] no for the
[45:37] people and we got another question I'm
[45:40] going go to bail
[45:42] soon I don't know what I do the lives
[45:46] Friday afternoon and I'm always so tired
[45:50] maybe I should do them at a different
[45:51] time but I think it's the best time for
[45:53] us to do
[45:54] them yeah anything else that it are we
[45:58] good we're run we're running we're
[45:59] running thin all right all right my
[46:02] friends thank you for joining we'll see
[46:05] you next week at 3 p.m. central time
[46:08] we're going to be doing that mystery
[46:09] boot challenge where we cook some
[46:11] mystery ingredients on a time limit soon
[46:13] that's going to be fun and thank you