[0:01] are we good I think we're live all right
[0:03] we're live this is the first that you
[0:05] can cook live Marcus and I have been
[0:07] working on this for like five weeks
[0:09] we've got four cameras in here Marcus is
[0:11] going to do a little demo face
[0:14] cam hand cam stove cam red Cam cuz it's
[0:19] kind of red over there again that's the
[0:21] face cam hand cam stove cam red Cam back
[0:26] to face cam here we go we're making
[0:28] pasta ago eolo it's one of these
[0:31] incredible Italian comfort food recipes
[0:34] that I think a college student would
[0:35] make at like 2:00 in the morning when
[0:37] they're drunk it's incredibly cheap
[0:39] incredibly easy to pull off it just
[0:40] means spaghetti with garlic and and oil
[0:43] is what it is so here we go talian
[0:46] parsley Sunny yeah before what's okay
[0:49] sunny before we this is a part where we
[0:52] can talk for a second yeah sure chat
[0:54] there's so many more people than I
[0:56] thought was yeah how many people are in
[0:58] here right now I can't see the live it's
[1:00] about it's about uh it's 30 to 50 people
[1:03] immedately one guy commented first and
[1:05] he was first was he first all right give
[1:07] it to him but uh congratulations uh
[1:11] Sunny we're live okay and guys a big
[1:14] part of the reason we're doing these
[1:15] lives is so one you can get the timing
[1:17] of everything when you're cooking in the
[1:19] kitchen which is one of the hardest
[1:20] parts if you're new to it another reason
[1:22] is I would just like to get get deeper
[1:25] with my audience man you guys want to
[1:27] ask me questions you know you want to
[1:28] talk about something even even unrelated
[1:30] to cooking whatever we're here let's
[1:32] just hang out in the kitchen and chat
[1:34] right so if you have something you want
[1:36] to know let me know if there's time if
[1:39] there's downtime I'm going to answer it
[1:40] although we are going to keep these
[1:41] recipes sort of moving along right we
[1:43] don't want to do anything that's boring
[1:45] which is we why we have lots of
[1:47] different cameras which is why Marcus
[1:49] should be changing them instead of just
[1:51] hanging out right now yeah reading those
[1:53] check make he's looking at the chat man
[1:55] it's this is new you you guys got to
[1:56] give us a we're good give us a little
[1:58] moment to get used to this
[2:00] um Marcus what what's in the chat let me
[2:03] know we got a hello from Budapest oh
[2:05] what's up Budapest America oh my good
[2:08] somebody donated $2 we got a donation it
[2:11] means a lot it pays for the
[2:13] parsley um so I'm just doing as much
[2:16] parsley as I think I might need I'm just
[2:18] picking this Italian parsley off the
[2:20] stem I guess if you want you could use
[2:22] curly parsley I'm kind of against it if
[2:25] I'm being honest but you could use that
[2:26] if you want
[2:30] a little bit
[2:31] more I don't know if anyone's ever made
[2:33] this pasta before
[2:36] but it's awesome I love it I make it
[2:38] probably I don't know once a month maybe
[2:40] once every two months something like
[2:42] that let's hit up that red Cam Marcus
[2:44] This Is the personal camera this is
[2:46] where we can get up close and personal
[2:48] we can get to know each other over here
[2:50] I bet you guys didn't know that this was
[2:51] here the whole time it's beautiful back
[2:53] there it's never been shown before I
[2:55] don't know I don't know why front cam
[2:58] front cam any any questions Marcus you
[3:01] on it you see the chat cuz I can't I
[3:02] mean we got a the chat's let's see if
[3:05] the chat's violently uh distracting but
[3:07] uh yeah yeah you focus on what you're
[3:09] doing I'm just going to focus on cooking
[3:11] look now I have all this parsley right
[3:13] Marcus I need you to when I'm doing
[3:15] stuff sorry stay focused marus tell me
[3:18] to go back to it now it's a lot of parsy
[3:21] right so what you want to do is take
[3:22] some you want to oh first let's you know
[3:24] what sharpen this knife up a little bit
[3:27] I just got this this new knife
[3:30] um it's incredible Japanese knife I love
[3:35] it so what we want to do is ball it up
[3:38] right you can do this with lots of
[3:39] different kinds of herbs I'm just
[3:41] Folding It rolling it against itself and
[3:43] now I have this sort of neat little
[3:44] package and from here I'm just going to
[3:47] slice through the thinner you can get it
[3:50] here on this first slice the
[3:52] better
[3:54] um and what's really important for this
[3:57] is having a sharp knife if you're doing
[3:59] this with a doll knife KN it's not going
[4:01] to work very well and now I'll just run
[4:02] my knife through it a few
[4:05] times you don't need it to be super fine
[4:07] but something like this is pretty
[4:12] good there we
[4:15] go I got to cut around your head what's
[4:17] that your bald head oh is is it in there
[4:20] I it's not I was I was I was sometimes
[4:22] my bald head gets in this shot when I
[4:24] when I lean over yeah there there it is
[4:25] right there freshly shaved
[4:29] it's shiny we we have to control head
[4:31] shine when we're doing these lives I
[4:33] notice that my head is kind of shined up
[4:36] I po I I polish it like a bowling ball
[4:38] sometimes it's fun being
[4:41] bald and just remember guys most
[4:43] important thing to remember about this
[4:46] dish
[4:47] is I'm bald I think I got that oh you
[4:51] got it yeah I was I was just remember
[4:54] that don't forget it it is the most
[4:57] important part of the dish it is when
[4:59] you get to the end here what I like to
[5:00] do with the herbs is just ball it up
[5:03] against the knife push it together like
[5:05] this the more compact the herbs the
[5:07] easier it's all going to chop right
[5:09] pretty much as simple as
[5:12] that I wonder how fast we can get this
[5:14] dish done we don't want to be here for
[5:18] 45 minutes we want to get it done pretty
[5:20] quick this is Marcus you can keep
[5:22] switching from face to hand more often
[5:25] you are okay okay Marcus is on it I
[5:27] don't I can't see what's going on back
[5:29] and forth this is also cool cuz they
[5:33] know how long it's going to take them in
[5:34] real time that's what I'm saying like a
[5:36] big reason we're doing the lives just so
[5:37] you guys can get a feel for timing you
[5:39] know and we're going to do it mostly
[5:41] with quick recipes quicker recipes
[5:44] although we might do some longer recipes
[5:46] but it will mean I'll have to kind of
[5:47] pre-make it so that's why I think pastas
[5:51] stir fries things that you can just cook
[5:53] in a pan you know quickly is what we're
[5:55] going to try to stick to for
[5:57] now um yeah cleaning up my
[6:01] board you're going to feel better if
[6:03] your station is clean now next thing
[6:05] garlic right I already peeled it I'm not
[6:07] buying pre-peeled garlic here all right
[6:09] it's not I wouldn't do it I just
[6:11] wouldn't do it it matters to me okay now
[6:15] here you want to take your time and you
[6:18] want to slice it thin right bald that's
[6:22] the warning that your head oh is it I'll
[6:25] just give that a bald everyone yeah I'll
[6:26] try to that's wear my head in right
[6:28] there right yeah oh okay oh oh backing
[6:32] out cuz as chefs we hunch you know in
[6:34] the in the restaurant I would have been
[6:36] like I would have been like this you
[6:37] know which which I can't do right so
[6:40] I'll I'll stay out of the
[6:42] way that's another thing someone was my
[6:45] wife was asking me earlier she said when
[6:48] why do you chop sometimes like this you
[6:50] know where I'm rocking it and why
[6:52] sometimes like this and it really
[6:54] depends what you're chopping right if
[6:56] there's something really tall you're not
[6:57] going to be going like this just the
[6:59] angle is weird so generally for like
[7:02] shorter things I'll do this
[7:04] technique but it really depends it just
[7:08] all about what you're
[7:12] chopping and I'm trying to be as
[7:14] consistent as I can with the garlic
[7:16] you'll see why
[7:18] soon just like
[7:21] so give the red a wing what's that give
[7:23] the red a
[7:25] wink hell yeah yeah wink cam let's go
[7:32] oh man how long how long has this live
[7:34] been going on for it's been way longer
[7:37] than I thought okay interesting I got to
[7:39] pick it I got to pick it up come on I'm
[7:41] getting my uh I like the pressure you
[7:42] know I got to get my my cooking cap back
[7:45] on it takes as long as it takes yeah but
[7:48] it's a quick dish it's a quick dish okay
[7:49] stove cam let's
[7:52] go we made
[7:54] $17 whoa someone just told me we made
[7:58] $17 red d looks like we're in
[8:01] business okay go to the stove here we
[8:04] are so you know how much salt do you put
[8:06] in your pasta water it's kind of a
[8:08] touchy sh subject right I don't want it
[8:10] to be super salty I'm doing three big
[8:13] pinches and if I want to add more salt
[8:15] later I can right I can add more salt
[8:18] later but the thing is when you finish
[8:20] this dish you're sort of reducing pasta
[8:22] water so the Sal it's going to be
[8:23] saltier than that's then if you taste it
[8:25] right now it's salty but if you taste it
[8:27] at the end it's going to be even saltier
[8:28] as it sort of reduces down so I don't
[8:30] want to put too much if that makes sense
[8:33] now spaghetti in we go ready for this
[8:36] you guys know this
[8:37] trick I'm bouncing around so when you
[8:40] put the pasta in the water you spin your
[8:43] it's like a you spin your hands opposite
[8:45] ways and you should get this little
[8:46] funnel thing let's see if it works we
[8:49] good Vortex stove cam got it and let's
[8:52] go not bad not bad got it going on a
[8:56] little bit I like what I
[8:58] see okay
[9:01] now let's let that
[9:04] cook okay here this is coming over
[9:08] here I'm going to do this over here for
[9:10] you guys so it's easy to
[9:12] see take out my little trusty burner am
[9:16] I good am I Center there yeah good uh
[9:20] yeah okay oh I need one
[9:22] thing one
[9:25] thing there beautiful I think people
[9:28] like this I can't I can't the chat
[9:30] insane is the chat insane it's just
[9:33] chat's
[9:34] insane anybody got a question I I can't
[9:37] see the chat I I wanted to answer
[9:38] questions but Marcus is he's got a lot
[9:40] going on over there he's he's like the
[9:43] brains of the operation he's got like a
[9:44] million cables plugged into him right
[9:46] now someone said tell Marcus take his
[9:48] shirt off oh yeah okay here hey check
[9:50] this out Marcus go to uh go to hand cam
[9:53] oh yeah there's Marcus in the battle
[9:55] station right now this is quit
[9:57] commenting stuff like that yeah
[10:00] oh
[10:01] no oh got to plug in got to plug in
[10:04] we're good we're
[10:06] good okay let me know if that comes back
[10:10] on oh my God is camera uh hand cam
[10:15] working hand Cam's good okay here we go
[10:17] so medium heat on the pan we're putting
[10:20] in like a third of a cup of olive
[10:22] oil this is the dish right guys it's
[10:25] just spaghetti with garlic and oil right
[10:27] olive oil so it seems like a lot but
[10:29] that's going to emulsify with the pasta
[10:31] water it's going to make a really
[10:32] beautiful sauce looks about
[10:35] good now straight in with the garlic
[10:37] right already
[10:39] sizzling
[10:41] oh oh probably shouldn't have done that
[10:44] okay here we
[10:46] go keep it moving keep it moving check
[10:49] your
[10:51] heat now we're going to sizzle this
[10:53] until it starts to just turn a little
[10:55] bit of golden brown around the edges we
[10:57] don't want to get this like if if it's
[10:59] golden brown throughout it's overcooked
[11:01] we want to cook this garlic we want to
[11:03] get its Essence its fragrance unlocked
[11:05] and released into that oil remember fat
[11:07] carries flavor the olive oil is fat and
[11:10] so it's all just infusing right now the
[11:12] house smells
[11:14] amazing fan on we're good yes I have a
[11:18] little fan over here on my left you guys
[11:19] it blows away the steam that rises up
[11:21] and fogs out that camera and so that is
[11:24] pretty pretty clutch when we're filming
[11:27] in here
[11:31] okay so keep a watchful eye on this if
[11:34] you burn this you're going to feel
[11:36] terrible okay you're not going to like
[11:38] yourself you don't want it you want to
[11:40] love yourself
[11:42] so I can see it just starting to get a
[11:45] little bit golden brown right
[11:46] now at this point you want to have these
[11:49] chili flakes ready right suppose you
[11:51] could probably use fresh chili if you
[11:53] want but chili flakes is
[11:55] traditional how many people have made
[11:57] this pasta before I'm curious let us
[11:59] know in the
[12:01] chat I would say this is like you know
[12:03] there's like the five like French mother
[12:05] sauces like I don't know if there's
[12:06] mother pastas in Italy I don't think
[12:08] that's a thing but this should be one of
[12:09] them if there is it's right up there for
[12:12] me with carbonara and catcho pepe and
[12:14] all those amazing pastas so right there
[12:16] I'm I'm getting that golden brown just
[12:18] around the edges for me that's good now
[12:20] check it out chili flakes in you want it
[12:22] spicy do a lot you know I'm doing about
[12:24] I don't know half a teaspoon maybe a
[12:26] little bit more chili flakes burn so
[12:28] fast you guys okay see I'm like watching
[12:31] it right now and what I'm
[12:33] doing like oh no what are we going to do
[12:35] how is it everything's going to burn and
[12:36] then you go no what you do is pasta
[12:39] water boom that stops the cooking
[12:43] process right now nothing is going to
[12:44] burn can even add a little
[12:46] more and so all the salt from this dish
[12:49] is coming from the pasta water you're
[12:51] not adding more salt although you could
[12:52] at the end if you wanted to we want to
[12:54] get it all from the pasta
[12:56] water if that makes sense all right
[12:59] questions questions class class is in
[13:02] session man let's go all right all right
[13:05] all right all right dude the chat is
[13:07] going so crazy just pick one from the
[13:11] top man pick it from the top says marus
[13:14] going to eat it all Marcus Marcus people
[13:16] keep just saying Mar is he bald okay we
[13:19] got a am I bald somebody asked a
[13:21] question the sun use olive oil of
[13:23] avocado oil to rub his head
[13:26] with I got to it's it's it's so quick
[13:30] son I would use coconut oil you can
[13:32] scroll up though Marcus I I use like a
[13:35] it's uh what is the company I forget
[13:37] what company but it's a it's like an oil
[13:39] that you put on your head that's infused
[13:40] with all kinds of nice stuff I actually
[13:42] really love oiling my head I do it after
[13:44] I shave and I love it um I was never
[13:48] proud of my hair I just wasn't proud of
[13:50] it but I'm proud of my head someone said
[13:52] what happened to 50 plat 50 St oh oh
[13:55] it's a touchy subject now we're still
[13:57] doing it but I think we may continue it
[14:00] as short videos or maybe we'll do one
[14:02] live it's just that we only post one
[14:05] video a week and that series wasn't
[14:07] doing that well for us so you know as
[14:10] much as I would love to continue it this
[14:12] is also a business and we have to think
[14:13] about that right so we have to consider
[14:16] those things but we may continue it so
[14:18] share it to everyone you ever met yeah
[14:21] so share the
[14:22] channel okay let's go more pasta water
[14:25] right all right chat's going cat's G for
[14:27] now
[14:30] yeah here we go
[14:31] right
[14:34] now let me uh so how do you tell if the
[14:37] pasta is done let's go stove
[14:42] stove you can see yeah okay good now
[14:45] let's go red so there's only one way to
[14:49] know bite
[14:51] it it's got that um thin white line
[14:55] right now in the middle and so with a
[14:58] lot of these Trad traditional Italian
[14:59] pastas or pretty much every single
[15:01] Italian pasta you want to finish cooking
[15:03] the pasta in the sauce not in the pot so
[15:06] when your pasta is 80% of the way done
[15:08] transfer it into this into the pan so if
[15:11] it says on the package right it says
[15:12] cook for 10 minutes cook it for 8
[15:13] minutes in the Water 2 minutes in a pan
[15:15] that's what we're going to do right now
[15:18] okay this is
[15:21] good just based on taste
[15:23] alone move this over oh okay you can go
[15:28] uh face or sorry sto hand hand
[15:33] yes now here we go check it
[15:38] out right
[15:40] in no
[15:43] strainer no strainer I worked with this
[15:47] really really high-end Italian chef
[15:49] called Marco
[15:50] petu um for a number of years and he had
[15:53] a some really famous restaurants in Las
[15:56] Vegas and then he kind of retired and
[15:58] did private cooking in Aspen where I met
[16:00] him and I learned a lot from him right
[16:03] like screw strainers don't really need
[16:04] them like I pretty much got all the
[16:06] pasta as that dries out you just add a
[16:08] little bits of P pasta water pasta water
[16:11] as necessary and then we just begin
[16:13] shaking right and so we're going to
[16:16] finish cooking this just in the pan
[16:18] right here we'll add the parsley coming
[16:20] up pretty
[16:21] soon oh that smells so good and even now
[16:25] I can just kind of start tasting it for
[16:28] salt a little bit this little
[16:31] mhm yeah oo spicy I love it you would
[16:36] think a pasta like this isn't going to
[16:38] be that good I'm telling you it's
[16:40] amazing it's amazing we love it a
[16:46] win I love the wings I love the wings
[16:50] they're getting I feel like they're
[16:51] getting a real feel for what we're like
[16:53] yeah this is what we're like guys we're
[16:54] a little we're a little wild we're a
[16:55] little crazy we're a little ADHD you
[16:58] know we're we're we're dialing it in
[17:01] we're dialing it in embrace yourself
[17:03] though you know if you're weird be weird
[17:05] who
[17:07] cares be weird man Life's too short to
[17:10] not be
[17:13] weird you want to yell at a squirrel
[17:15] yell at a squirrel sometimes I do I
[17:18] don't
[17:21] know so I've got this um this pan turned
[17:24] up now cuz I'm just trying to finish
[17:26] this quickly in the in the in the pan
[17:28] got it on full Full heat high
[17:31] heat and you can see like it's coming
[17:34] together it's amazing it's just oil and
[17:35] water but it creates this sort of
[17:37] velvety luscious sauce that coats the
[17:39] spaghetti also if you want to do this
[17:42] with another kind of pasta you can
[17:44] doesn't have to be spaghetti although it
[17:46] is
[17:49] nice I always like wiping down my
[17:51] station I am a bit of a spaz but I I
[17:53] always feel better when I'm in a clean
[17:55] sort of
[17:57] area now I can get this out out of here
[17:59] actually no I might need
[18:01] it I wish I could see the chat I have my
[18:03] phone over here but let like we've never
[18:05] done this so this is this is like a this
[18:07] is the pilot right now all right way
[18:11] faster yeah how long do you think it's
[18:13] been how long has this live been going
[18:14] on for they'll they'll tell you yeah I
[18:17] have no sense of time right now no sense
[18:19] of time I keep tasting the pasta 18
[18:22] minutes oh wow we're doing good on fire
[18:25] on fire okay good you
[18:27] just th people let's goit thank you for
[18:31] joining is that true thousand people
[18:33] what was my guess we we took we took
[18:36] guesses before the live who how many
[18:38] people are going to be on it literally
[18:40] my wife said what 16 people Marcus said
[18:43] 30 35 I was like maybe a hundred
[18:46] so yeah that's awesome thank you for
[18:48] joining happy to be here with you today
[18:51] wow that's we're going to do this again
[18:53] Marcus let's get some let's get see the
[18:55] food here hey hey
[18:58] don't worry don't do wor I'm not worried
[19:00] well I'm just just trying to you know we
[19:02] we'll review we're going to review after
[19:04] see how we
[19:06] did yeah are there a couple shots of me
[19:09] showing the stove with nothing going on
[19:10] every once in a while yeah it's all
[19:11] right it's our pilot run okay it's not
[19:13] like it was going to be this is exciting
[19:16] to it's very exciting this is a this is
[19:17] a whole new world for us I haven't
[19:20] turned red once oh nice yeah this is a
[19:23] whole new world for
[19:25] us you guys might be wondering about the
[19:27] uh this thing you
[19:30] know it's like it's like just like this
[19:34] it's like that yeah you're not it's it's
[19:36] you know there there's a little bit of
[19:38] you think I can do it you want to try
[19:40] come in here oh this is a come in here
[19:42] Marcus oh dude this is not get in here
[19:45] bud going no mic going no mic this is
[19:49] let's go I have not done
[19:51] this don't spill it all you got it just
[19:53] a little more oh yeah see you're going
[19:55] too far out you're going to bring it in
[19:56] bring it yeah bring it back in there you
[19:58] go go there you go you're done that put
[20:02] have butchered the LI that was good I'll
[20:03] give that a I'll give that a four out of
[20:05] 10 that was pretty good I mean the
[20:06] steaks were so high the staks were high
[20:09] okay so keep tasting it right when
[20:13] you're cooking food you just got to just
[20:15] care about what you're doing I just
[20:16] making sure that the um the pasta is
[20:18] just going to be cooked without the
[20:19] sauce getting too thin or too
[20:25] thick oh it already tastes great it's
[20:28] really close if you like it really Al
[20:31] Dente you can keep it that way right you
[20:33] see me I'm just adding past adding pasta
[20:36] water that's why I said not to season
[20:38] that water too much
[20:39] because that water is reducing the salt
[20:42] is left in there it can get pretty uh
[20:46] salty I'm going to move this one back to
[20:48] the stove for a
[20:51] moment yeah if you guys have um requests
[20:54] for something you want to see cooked
[20:57] live then drop it in the comments uh you
[21:00] know not the live chat but in the
[21:02] comments under this video make sure you
[21:03] like the video please too as well and uh
[21:06] we'll get to it you know we want to cook
[21:08] dishes that are sort of fastpaced so if
[21:10] you keep that in mind that would be
[21:11] really
[21:12] helpful oh
[21:14] yeah you know I might taste this pasta
[21:16] 10 times to make sure it's just
[21:22] right you got to go face you don't oh I
[21:25] was
[21:27] just where we're figuring it out you
[21:29] know if I'm doing something with my
[21:30] hands he goes hands but now like I'm
[21:32] coming up to my
[21:34] face it's got a nice texture right
[21:37] now
[21:40] honestly I might have under seasoned my
[21:43] water just a tiny bit so I'm just going
[21:44] to season it just directly right now I
[21:48] think my pasta water could have used a
[21:50] little more salt I usually do about a
[21:52] tablespoon of kosher salt per per for
[21:55] four quarts of water one tablespoon to
[21:57] four quarts of water I might have just
[21:58] done a little less but that's fine you
[22:01] can always add more salt you can't take
[22:02] it away it is the most stupid basic
[22:05] principle of cooking um and I'm tired of
[22:08] hearing it but probably there's a lot of
[22:09] people on this live who are hearing that
[22:11] for the first time so that's all
[22:14] right here we go more pasta
[22:19] water I sauce everywhere yeah
[22:23] Marcus that was funny
[22:25] man want to see Sergeant G sergeant oh
[22:28] yeah Sergeant Gilbert okay he's here
[22:31] let's get him on the red Cam right now
[22:33] yeah here he is here's my little friend
[22:35] his he's he's a little worse for wear
[22:38] right now his mustache is kind of
[22:39] falling off he needs a little TLC and
[22:42] we're going to give it to him he's been
[22:44] with me forever not going in the dish
[22:46] though it's not it's not traditional you
[22:48] could put it if you
[22:51] want okay all right all right all right
[22:54] all right let's taste one more time
[22:59] M that's just right you guys
[23:03] now a little more pasta
[23:09] water Marcus you got to you got to focus
[23:13] man only call me like twice it's pretty
[23:16] good actually okay here we go I like
[23:18] doing the parsley right at the very end
[23:21] I just like to keep it really green
[23:23] suppose you could add it a little bit
[23:25] earlier if you want
[23:29] but that looks good now we get that
[23:30] parsley that earthy kind of parsley
[23:32] flavor in there that's just so good look
[23:35] at that that's so exciting for me just
[23:38] something that can be made with super
[23:39] super simple and cheap
[23:41] ingredients and it's just all about the
[23:43] technique it's all about the process you
[23:45] know that's the beauty of Italian
[23:47] cuisine Italian cooking it's really
[23:49] ingredient and technique
[23:53] focused man this is such a fun
[23:56] one okay there it is is boom I'm going
[23:58] to shut it off now you might shut off
[24:01] your pasta and you might just have it
[24:02] sitting here for 10 minutes before you
[24:04] want to serve it or whatever add a
[24:06] little more pasta water you see it dry
[24:08] out you just add a little more pasta
[24:09] water it's as simple as
[24:11] that right now I have the uh heat off is
[24:14] plenty of heat in the pan and it's sort
[24:16] of just still thickening up you can
[24:21] see oh sorry you can see underneath
[24:24] there right
[24:25] watery but it's just thickening up just
[24:28] as I'm sitting here and I'm tossing
[24:29] it so here we go
[24:34] now oh God that was terrible sorry about
[24:38] that here let's serve it
[24:42] up now let me get this so you can see I
[24:46] love using these things right here these
[24:48] little tweezers so I can pick it
[24:52] up like so let's go red
[24:55] Cam see that and now what we can
[24:59] do back to yeah is just twist that up
[25:02] you don't have to do this of course does
[25:04] give you a little bit of a nice
[25:06] presentation lay it down and then just
[25:08] kind of take it off like that so you
[25:10] almost have this little sort of barrel
[25:13] shape of the
[25:15] pasta now let's get that out of
[25:18] here if you
[25:21] want hand
[25:25] cam you can just hit it with a little
[25:27] bit more parsley to finish that's it
[25:30] that's the pasta we're going to get
[25:31] Marcus in here we're going to taste it
[25:34] up simple as that fork flip here we go
[25:38] boom oh oh oh double Fork flip bam oh oh
[25:42] here we go oh all right oh
[25:46] oh you go twizzle twizzle it up careful
[25:50] it's going to be hot what's up
[25:53] live I can't Che bonao this is not going
[26:04] M
[26:05] mhm oh yeah we got to talk we can chew
[26:11] first it's got so much flavor for being
[26:13] such a simple
[26:17] thing and the spice the spice is nice
[26:21] it's got that back of the throat kind of
[26:23] heat to it I'm about to have so much
[26:26] parsley in my teeth
[26:28] everyone wants to see the brige oh we
[26:32] got to figure that out we got we haven't
[26:34] figured that out yet we barely we don't
[26:35] even have kitchen stuff figured out mhm
[26:37] we're going to be
[26:38] doing live fridge
[26:40] attacks but um not quite yet although
[26:44] hold on a second you stay here you going
[26:47] to knock that down well let me see me
[26:48] see what I can Ian where's the end of
[26:49] the video let me see what I can
[26:51] do you want to run out there let me see
[26:54] what I can do hang on a second
[26:58] okay one second one second
[27:01] folks okay all right hang
[27:04] on okay let me just I got this I'll keep
[27:07] eating pasta Markus going to eat pasta
[27:10] I'll go outside I'm going to take care
[27:11] of the
[27:12] fridge okay mhm there we
[27:15] go I just got to uh turn that
[27:18] down all right you got it okay all right
[27:22] I'll be right back I'll be right back
[27:23] just don't kick any tripods over no I
[27:25] won't I'll take care of it all right
[27:30] Sunny's Sunny is going to hopefully not
[27:32] hurt
[27:41] himself oh that was a good
[27:48] one the first ever live fridge
[27:51] attack all right I'm going to set this
[27:54] up this is so we don't we'll find out if
[27:56] this was a good idea or not that was
[27:58] amazing yeah well we got to set this up
[28:01] really fast I got it you go back to your
[28:04] station Battle station Battle station
[28:07] I'll continue eating hey what's up this
[28:09] is a this is a crazy thing to do at the
[28:11] end okay I'm
[28:14] back so Sunny we should we should uh
[28:17] we're not in frame oh no we're in frame
[28:20] I'm good you're good you're good
[28:23] Sun any final
[28:26] words let me chew for a minute
[28:28] now let you
[28:39] know I just want to thank you for being
[28:41] here as part of this historic
[28:44] moment I'm really we enjoyed it a lot
[28:47] we'll be back we'll be back and um I
[28:50] hope you're having a great life out
[28:51] there you know if you're having a bad
[28:53] day tomorrow's a new one don't worry
[28:55] you're going to be fine and so until
[28:58] next time you know I love you