100 QUESTIONS answered in 1 HOUR

[00:02] hello

[00:03] are we there how you guys doing

[00:08] thanks for coming I think we're live

[00:13] mute that okay alright what's up guys

[00:18] how's everyone doing I hope you guys got

[00:22] like a margarita or something you know

[00:25] it's like a little late at night I

[00:26] couldn't get a video done I have to do

[00:29] it I gotta make a living right so I'm

[00:34] getting some sponsors and and they

[00:38] require approval and I usually work up

[00:40] until the moment the video goes alive so

[00:44] in order to get that video approved for

[00:47] Thursday I figured I'd just do a live

[00:49] stream and lieu of a video I have a

[00:53] couple of big videos I have to do so

[00:55] they're kind of like taking up a lot of

[00:58] planning and you know things are a

[01:01] little bit crazy right now

[01:02] thanks for sort of being patient or

[01:05] slowed down with comments answering

[01:07] comments it's just been a little bit

[01:11] hard so I thought I'd just do a live

[01:14] stream it's like you know a little

[01:15] before bedtime I'm in my PJs I just

[01:18] showered and I figured I'd just sort of

[01:21] answer your questions so the way it's

[01:25] going to work is we've got some

[01:26] moderators in the chat cooking with CJ

[01:30] and Monica Rodriguez these are my homies

[01:34] they're gonna run the chat and Monica's

[01:38] gonna ask questions so if you want to

[01:40] get her attention

[01:41] tag Monica Rodriguez and she's gonna

[01:45] organize questions pass them along to me

[01:47] and I'll do my best to answer as many as

[01:50] I can

[01:52] I don't know we'll see how long I can go

[01:57] for those of you guys in Europe I'm

[01:59] sorry it's so late I had you know I woke

[02:04] up with a gash in my tire and I couldn't

[02:07] spend the day dealing with it so I had

[02:10] to keep filling air in it like

[02:12] three times throughout the day and then

[02:14] this afternoon I drove it and got it to

[02:18] get worked on and pick it up in the

[02:20] morning so anyway well done blabbering

[02:23] cheers to all you guys have made it

[02:26] thank you for all the support you guys

[02:30] have been really amazing so let's just

[02:33] figure out the questions let me see over

[02:37] here Monica's got some questions

[02:42] Monica make sure that you put the name

[02:45] of the person who asked the question so

[02:48] I can acknowledge them first question

[02:52] who are your biggest food influencers

[02:56] I'm assuming you mean like influences

[03:01] that's case I'd have to say obviously

[03:04] Anthony Bourdain sat at the heat and

[03:09] Gary's eggs company they sent me this

[03:11] thing and this is probably the coolest

[03:13] gift I've ever gotten

[03:15] especially from a company so just so you

[03:19] guys know Pete and Gary's eggs are like

[03:21] they're cool they know what's up and

[03:23] they got good eggs so this guy Francis

[03:27] maehlman he's he was in the first season

[03:30] of chefs table it cooks with fire he's

[03:32] big sort of elaborate outdoor seems I'm

[03:35] really influenced by him I'm pretty much

[03:37] influenced by anyone who's ever been on

[03:39] a chef's table episode food influences

[03:47] there's so many I mean I just like I

[03:49] enjoy just when I'm bored I sort of just

[03:54] like find some video online hopefully

[03:57] Netflix has like a this new thing they

[04:00] had taco chronicles that's been such a

[04:05] big inspiration every episode is sort of

[04:07] like an episode on tacos and it's shot

[04:10] sort of in the same style as chef's

[04:12] table so that's that's the kind of stuff

[04:16] that I'm really inspired by it's really

[04:17] hard for me to pick out there's like so

[04:19] many chefs and and food people that I

[04:22] love

[04:24] it's it's hard I mean anyway

[04:28] I'm moving on to another one first job

[04:31] that encouraged you to want to cook I

[04:34] actually in high school my first job was

[04:37] actually a dishwasher at like a

[04:39] nineteenth hole kind of restaurant on a

[04:42] golf course and I love golf so it's sort

[04:45] of a cool thing to do it was sort of a

[04:49] you would think a dishwasher job is sort

[04:51] of like a rough job but I somehow loved

[04:54] it I like the I liked working in that

[04:57] sort of environment I didn't have too

[05:00] much responsibility to like screw

[05:01] anything out but every now and then I

[05:04] would be asked to help with the chef I'm

[05:07] liking a meat chicken chicken fry up

[05:10] some chicken fingers make a salad help

[05:14] prep and I was sort of my first exposure

[05:16] to it and you know it's just a summer

[05:19] job I don't really care that much but he

[05:22] did enjoy it you know people would party

[05:25] after the shift and have drinks and

[05:27] stuff like that so I sort of been I like

[05:30] that idea of like work hard play hard so

[05:37] that's probably my first like I probably

[05:40] gave me my first taste of what I do now

[05:43] when something you've never made but

[05:45] would love to make and make perfect

[05:48] baking want to get better at baking I

[05:51] don't know much about baking if you guys

[05:54] saw my mature video 4 3 6 8 I obviously

[06:00] don't know like what the Cherno is

[06:02] supposed to look like so I screwed that

[06:04] up so I'm just baking general hat is

[06:11] what is one thing you think home cook

[06:14] should do immediately took up their

[06:15] cooking game knife skills definitely

[06:19] knife skills if you're good at with a

[06:22] knife then like the 30 minutes of prep

[06:24] you would normally do like chopping

[06:26] everything up takes you 5 minutes and

[06:29] and you get cooking quicker and then

[06:32] it's like a barrier to entry that you're

[06:35] moving you know you're just

[06:37] faster prepping everything you can get

[06:39] organized quicker it'll change your game

[06:42] also having a pantry like really really

[06:45] think about a pantry like Rice's grains

[06:48] pastas vinegars oils things you can just

[06:54] quickly make a starch that you can just

[06:57] go out and buy a vegetable and a protein

[07:00] and then you have a dinner so like you

[07:02] know quinoa is barley farro rice white

[07:05] rice brown rice just get a variety of

[07:07] these things and you can sort of mix it

[07:08] up that way

[07:12] favorite pizza in New York is Rubirosa

[07:17] vodka pie or Shore with some pepperoni

[07:20] on it maybe but I'm just like I like it

[07:22] plain I think it's really interesting to

[07:25] switch up the sauce to a vodka sauce

[07:28] which is obviously delicious sorry we I

[07:33] don't have any names coming so I can't

[07:36] acknowledge anything Monica what are you

[07:39] doing over here I don't pay you the big

[07:42] bucks to leave out names what this

[07:46] reminds you of your childhood the most

[07:49] it's got to be shoot it's gotta be pasta

[07:59] and meatballs I remember going to my

[08:03] grandma's house and pretty much like the

[08:06] only thing I remember her ever making

[08:08] for us was pot roast and pasta and

[08:11] meatballs and exhausted and stuff like

[08:12] that my mom's grandma didn't reaches to

[08:18] my grandpa here my mom's grandpa was

[08:21] German so my mom's mom did it make so

[08:24] much Italian like I don't remember her

[08:26] make killing Italian dishes my dad's mom

[08:28] was more of an Italian cook and you know

[08:33] she she was sort of gave me the only

[08:36] sort of feeling of like you know sunday

[08:38] family meatball dinner whenever I went

[08:42] up to visit them so that was definitely

[08:44] my first really favorite meal I think

[08:49] these favorite thing to eat or make I

[08:52] hate olives and coconut but like I like

[08:59] olive oil and coconut water so who knows

[09:03] but I can taste coconut from a mile away

[09:05] I just I cannot stand it I can't believe

[09:08] people actually eat it like I put dead

[09:11] stuff when I'm like on a beach and it

[09:13] likes I can smell it so it's like

[09:15] whenever I taste it it smells like you

[09:17] know suntan lotion essentially oh it's

[09:19] gross not so big into like lots of offal

[09:24] and like you know sweetbreads stuff like

[09:27] that not my favorite

[09:33] okay she's I hear we got a lot of

[09:35] questions coming in we get like batches

[09:37] coming in like crazy so bear with me how

[09:42] are you able to take a step and follow

[09:45] your dream uh well I sort of had no

[09:48] choice I spent ten years sort of like

[09:53] meandering and figuring out things and

[09:55] trying different things and then before

[09:58] the show happened sort of I guess the

[10:02] end of 2017 beginning of 2018 I was

[10:05] running a production company and I just

[10:07] gotten like a big a big deal with like

[10:09] runs Oni and like no yolks noodles and

[10:12] like a family of regional pasta brands

[10:15] that is under that and and that was like

[10:18] a ton of money I was gonna really yeah

[10:21] it'll live comfortably

[10:22] I was also engaged at the time six

[10:26] months away from getting married and I

[10:29] the marriage fell apart a wedding

[10:31] engagement fell apart and be my

[10:34] production that client I had a new

[10:37] director of marketing and like halted

[10:38] all operations pretty much halting my

[10:41] life to an incredible stop and and so I

[10:45] needed I had like I was like basically

[10:48] back against the wall what's something

[10:51] I've always wanted to do never did

[10:53] didn't care about what anybody thought

[10:55] of what would happen I sort of just knew

[10:59] I had it in me and

[11:01] I bet on myself and you know I had ten

[11:04] years of skills like the things you see

[11:06] me do it's not because I'm like a

[11:08] magician like I've been doing this for

[11:11] years and I've been practicing and

[11:13] somehow it all just came together in

[11:15] this sort of I don't know I felt like

[11:18] just channeling right I didn't think

[11:21] much it was just like channeling

[11:22] something that was in me and letting it

[11:25] out and not being afraid to sort of have

[11:28] a not be liked or have people in my life

[11:31] judged me for what I was doing it did

[11:33] seem crazy to people my life when I was

[11:37] like hey in light of what just happened

[11:39] I'm gonna go start like the best cooking

[11:40] show that there ever was in my opinion

[11:42] or try to most people in my life are

[11:44] sort of looking at me like what the hell

[11:46] are you doing like are you about to just

[11:48] ruin your life so I was sort of in the

[11:53] hole and this was my big bet to get

[11:57] myself out of it and 1617 months later

[12:01] it seems to be paying off pretty well so

[12:03] I'm grateful for all of you you've

[12:05] really helped me pull me out of a ditch

[12:08] that you know at the time I really

[12:11] didn't think I was going to get out of

[12:12] and and so yeah I mean very grateful to

[12:16] all of you it's why I care so much it's

[12:19] why I get upset when I can't answer

[12:21] every comment it's part of my service

[12:24] like really try to figure out how as I

[12:28] grow to still stay in touch with you

[12:30] guys but now I'm just saying if you

[12:34] really need to reach me reach me on a

[12:36] direct message on Instagram at the food

[12:38] freak with two K's but yeah I mean I'm

[12:42] very grateful for all of you so that's

[12:45] that story get that out of the way now

[12:48] you know that about me it's like you

[12:51] know I'm like an open book now it's

[12:52] crazy

[12:53] what else what's your favorite food

[12:56] movie scene I just re-watched chef

[12:58] because that Netflix show that came on

[13:02] and I just love that movie we keep the

[13:07] first half of that movie basically the

[13:11] shot scene where he was cooking that's

[13:13] some of the best

[13:14] cinema or Shore but there's so many

[13:18] great ones favorite sandwich

[13:21] in and out burger has to be I know I

[13:24] it's probably because I can't get it I

[13:27] can't really I can make it close but I

[13:29] cannot make what they make I don't have

[13:31] the ingredients and and since it's like

[13:35] a forbidden fruit it has to be my

[13:37] favorite thing tell us more about your

[13:42] culinary background when I graduated

[13:47] college I worked in advertising I hated

[13:49] it it sucked and at the same time I

[13:52] learned about food how food was produced

[13:54] in this company mainly you know for evil

[13:57] bad dirty companies I started to figure

[14:00] out what was going on that debate is for

[14:04] another time but basically that got me

[14:06] cooking when I was miserable my job in

[14:08] advertising I wanted to plan a food

[14:10] truck get my way out of there and so I

[14:13] thought if I was planning the food truck

[14:15] I might as well document my cooking and

[14:16] so I started this food blog the food

[14:20] freak to learn how to figure out how to

[14:23] cook and I documented it and it was very

[14:25] much at the time not people didn't use

[14:27] photos and recipes and cookbooks so I

[14:29] took I'm Dyslexic if you can't tell by

[14:32] all the misspellings in the videos so I

[14:35] took the idea of like lots of pictures I

[14:37] wanted to show people the visual of the

[14:39] recipe and I did that for a year then I

[14:42] started the food truck with my brother

[14:43] and another guy were both chefs so just

[14:46] being next to them rubbed off on me we

[14:49] were put in some pretty rough situations

[14:50] and I was basically thrown into the fire

[14:52] and I survived I came out the other side

[14:55] like capable of like having culinary

[14:58] chops and then over the next few years I

[15:00] had a production company specializing in

[15:02] food and I cooked for myself and just

[15:04] developed over time and before you know

[15:06] and you're cooking for 10 years and

[15:08] you're pretty decent at it and if you

[15:10] keep learning and studying new things

[15:12] like the show has really elevated my

[15:15] cooking like it wasn't even this good at

[15:17] cooking 16 months ago it's because I

[15:19] feel pressure to get better and like

[15:22] when I make a pasta recipe I want to

[15:24] really nail the pasta recipe so I'm

[15:26] going to do research

[15:27] study and figure out all the ways that

[15:30] there ought to make it and if there's a

[15:31] way that's traditional that I can make

[15:33] easier for our home cook then like I'm

[15:35] really thinking in that world so it's

[15:40] just constant evolution like I'll get

[15:42] better as I go along and I hope as you

[15:44] see me get better

[15:45] you're like oh I can get better too and

[15:48] like I don't ever want to be you you

[15:50] guys think I'm like above any of you

[15:52] guys like I'm in a different stage maybe

[15:54] than you are if you're some of you who

[15:56] watch me are probably above me like I

[15:58] know other creators who have YouTube

[16:00] channels that like I'm not as good at

[16:02] technically and I go to them

[16:05] friends that and I ask them stuff you

[16:08] know are you so I'm always learning the

[16:10] show isn't like I am Gordon Ramsay and

[16:12] I'm teaching you as an expert on

[16:14] everything like I'm doing my diligence

[16:16] I'm studying I'm getting better and

[16:18] that's what cooking is I mean nobody

[16:20] knows at all and that's what I think is

[16:23] great about it we're on the same boat

[16:25] we're just like kind of in different

[16:26] levels and we can inspire each other and

[16:29] push each other to get better and at the

[16:32] end of the day the goal is to just enjoy

[16:34] life more like the whole reason I do

[16:36] this is because I enjoy life through

[16:38] food people who I've entertained for

[16:40] enjoy the food I prepared because I feel

[16:43] like a pair with love and care and I

[16:46] want them to thoroughly enjoy it and by

[16:48] doing that I get pleasure out of it I

[16:50] enjoy my time when I entertain and it's

[16:53] just something that I I feel like you

[16:56] know when you can cook your family a

[16:57] meal your friends it's something every

[16:59] human who may not do that now might

[17:02] experience that down the road and be

[17:04] like holy crap like this is the best

[17:06] thing ever how did I not do this before

[17:09] so yeah that's that man I'm just getting

[17:13] drowned in comments and killed over here

[17:16] Bobby buns how tall you 5 8 there's out

[17:20] karela did you go to culinary school no

[17:23] Lindsay asked do you bake will you ever

[17:27] see on the channel I I do bake I'm not

[17:29] great at it when I bake I'll have no

[17:32] confidence and you'll see it and it'll

[17:33] be sort of like learning and outside of

[17:37] recipes that maybe me and my family that

[17:39] I've done

[17:41] what's your favorite cooking channel in

[17:42] YouTube

[17:46] Alex French guy cooking has one of the

[17:48] best for sure I really like the bone

[17:53] Appetit people who else there's so many

[18:04] I mean I'm watching Italia squiz eita

[18:12] I'm there like an Italian YouTube

[18:15] channel and I do a lot of it is just in

[18:19] Italian it's not in English some of them

[18:22] have subtitles watch that a lot I really

[18:24] I just like scrolling YouTube all of the

[18:28] cooking stuff I watch a lot of grandmas

[18:31] when I did my Mexican Street corn I

[18:34] watched like a little camera footage

[18:36] from Mexican Street corn benders watch

[18:38] how they actually like prepared it once

[18:41] the corn was cooked so yeah I mean

[18:46] that's it what cuisine would you like to

[18:50] explore and try cooking I try to explore

[18:55] all the ones that I like I'd like to get

[18:57] better at Asian I don't know I'm aid the

[19:00] style of Asian with like the wok cooking

[19:02] becomes difficult at home so that is

[19:07] something I'd like to get better at

[19:10] that's it besides favorite sauces

[19:19] besides the Verde probably just like a

[19:22] rich wine reduction sauce on a steak

[19:25] like a holiday something simple like

[19:27] that there is the sauce at a restaurant

[19:30] called Marc Forgione in New York City

[19:32] it's called sauce proposal it's like a

[19:34] soy lime butter emulsion that goes on a

[19:39] halibut and it is like the most

[19:41] ridiculous sauce ever

[19:42] I've tried to make it have come close

[19:44] I'll probably work on it and I'll try

[19:46] and share and figure it out on the

[19:48] channel some point you had a chance to

[19:52] cook the Tony Bourdain what would you

[19:54] cook for I don't know I would

[19:58] I was cooking for him I want to cook

[20:00] pasta and see what he thought angel you

[20:05] and

[20:06] jooheon nuyen as a 19 year old do you

[20:11] think YouTube is one of the best ways to

[20:13] have a chance in the culinary industry

[20:15] like going to culinary school to see if

[20:17] you have a chance at it I don't know

[20:21] because I sort of cut my teeth in the

[20:24] hellish situation of running a food

[20:26] truck in a brutal to do in a brutal city

[20:30] so at the end of it I realized I didn't

[20:33] want to be in culinary school or like

[20:34] being a restaurant but culinary school

[20:37] is expensive and it's you still have to

[20:42] get a job afterwards and do all that I

[20:44] don't know I think everybody has a

[20:46] different path my path was sort of I

[20:49] learned best on my own I learned with my

[20:52] eyes so like watching people do things

[20:54] and having internet available and being

[20:56] able to just steal things with my eyes

[20:58] is a better way for me to learn you sort

[21:01] of have to just know if you want really

[21:03] at that top knowledge I would go to

[21:06] culinary school I mean my brother went

[21:08] there made him a great cook it's like

[21:09] sort of bulletproof with your favorite

[21:15] meal to eat not just to cook barbecue

[21:17] and love eating barbecue and I love

[21:21] cooking it but I can't really eat a lot

[21:23] of it after spent 12 hours cooking it so

[21:26] somebody's making it for me I can chow

[21:28] down we never make lasagna by tech daily

[21:31] yes I will J and hums asks pita bread I

[21:37] can't get it to puff what am I doing

[21:41] wrong I don't know I've never made pita

[21:42] bread I the store seems to have them

[21:44] better than I feel like I can make them

[21:46] or I just haven't made them yet I

[21:48] haven't figured that out but we'll do it

[21:49] on the show eventually and and hopefully

[21:53] we can solve that for you kickin know

[21:57] what did you eat today what did I eat

[22:00] today oh so Friday Thursday's video

[22:05] spaghetti alle vongole Oh spaghetti

[22:07] clamps I had that for lunch and I was

[22:10] panicking the end of the day I was

[22:11] rushing so I just ordered a Shake Shack

[22:13] burger and fries

[22:19] I've never been in Italy before yes I

[22:21] lived there for three months in college

[22:23] in Florence

[22:24] I'm via the Navy so if anyone from here

[22:28] is on Florence I used to live across

[22:30] from this place called Yami Yami it was

[22:32] a kebab shop that was the best place

[22:34] ever they were the only people in the

[22:35] city who tried to help me learn to speak

[22:38] Italian and they closed and you ever go

[22:42] to Italy visit this street via Bonetti

[22:44] and ERI and it was one of my favorite

[22:48] streets it was such a it was a an

[22:51] apartment I guess the school had for us

[22:54] exchange students and it was like they

[22:57] couldn't put us in a cooler a better

[22:59] spot and it was so awesome what's the

[23:03] most intimidating dish you've made so

[23:05] far when you practice the most

[23:10] oh shoot I don't know I'm gonna skip

[23:17] that cuz I can't think of an answer fast

[23:19] enough what's your absolute favorite

[23:22] dessert of all time I don't know I'm a

[23:29] huge dessert person I like cake they are

[23:36] just like that did these obscure weird

[23:38] desserts in New York City when you go

[23:39] out to dinner well it's like it doesn't

[23:42] look or sound amazing but like it just

[23:44] blows your mind like I like things with

[23:46] texture so lots of texture so like

[23:49] somebody makes like a s'more dish but

[23:51] recreates it I love stuff like that

[23:57] here's one thing I wonder nice time

[24:05] so these are like written a little weird

[24:07] so I can't breathe him and understand

[24:09] the quick enough so I'm just gonna skip

[24:11] math you asked how are you I'm okay

[24:14] apparently Lisa's like this Capricorn

[24:16] Eclipse some astrology thing which is

[24:18] I'm using to justify a weird week I'm

[24:21] having but all good thank you

[24:24] starvin STR bns has YouTube transition

[24:29] to be your full-time income

[24:30] it was my full-time income since I

[24:32] started a channel even when I was making

[24:34] no income from it but I was always

[24:35] working with a company or doing

[24:38] something that was bringing income in so

[24:40] whether it was MOT the channels

[24:41] monetized like you're gonna see the next

[24:43] video sponsored like that hasn't always

[24:45] been the case it's starting to become

[24:47] more the case now but before I was just

[24:49] like using my photography skills my

[24:51] videography skills my marketing skills

[24:53] all that stuff to just make sure I was

[24:55] bringing money somehow through my

[24:57] production company whether it was small

[24:58] or big or whatever that was keeping me

[25:01] afloat now how have you managed to live

[25:10] in New York on your own before better

[25:12] financial opportunities I lived at home

[25:15] I after my bad breakup and that thing

[25:18] happened I was like I'm gonna do I'm

[25:19] gonna if I can if I think I'm gonna

[25:21] start this channel and I can do it

[25:23] better I want to have no I want to have

[25:27] no stressors right so even if I could

[25:30] have moved into the city I wouldn't have

[25:33] hadn't found a better kitchen that would

[25:35] have like maids I would have had a good

[25:37] kitchen

[25:37] I couldn't have barbecued outside which

[25:39] is how I make money

[25:41] and then I would have just paid money to

[25:43] live in the kitchen live in the city in

[25:45] apartment in the city and reversed

[25:47] commute back and forth and I'm just

[25:48] throwing money away when I need to be

[25:50] pouring it into the show so I mean I'm

[25:54] still living out of my parents house

[25:56] right now I'm don't know how I don't

[25:59] know where I'm gonna bring the show and

[26:01] so that's stressing me out so instead of

[26:04] actually doing something about it

[26:05] I don't do anything about I just static

[26:07] status quo things have been getting

[26:09] crazy right now so like I really

[26:11] eventually I have to find a new home for

[26:14] the show

[26:15] that's too big of a task for me to

[26:17] handle right now too busy just trying to

[26:20] figure out how to make the that this is

[26:23] a business for me so I'm trying to make

[26:25] that viable which is working it just

[26:28] takes organization and time and I still

[26:30] have to kind of get the show rolling so

[26:32] that's sort of where I'm at now I

[26:35] suggest anybody do it if you feel like

[26:37] it's like a weird thing don't if you're

[26:39] gonna mooch off your parents then yeah

[26:41] that's bad but if you've got something

[26:43] you got to do and you're feeling like

[26:45] you can't do it with your current

[26:46] commitments then strip out your

[26:48] commitments that's it's not a big deal

[26:50] the only people who are going to judge

[26:52] you with people who like care about

[26:54] stupid crap so you know you do what you

[26:58] got to do for the future

[27:00] you know everybody's so tied up in the

[27:02] now we don't have enough long-term

[27:04] thinkers like think about your life in

[27:06] the long term like I'm trying I'm my

[27:08] goal is to have a month in Hawaii every

[27:11] year because I have a house there that

[27:13] I'm gonna do a Hawaii edition on the

[27:14] show I can't afford that now it's a

[27:17] dream and that's part something I want

[27:18] to do that's fun for the show I'm

[27:20] working towards that so I'm doing what I

[27:22] have to do now so that we can have lots

[27:24] of fun down the road without any sort of

[27:26] restrictions so that's that's that where

[27:33] we are here I've seen the weekday sauce

[27:40] I've seen weekday sauce where Sunday

[27:43] sauce it's coming it's just not that

[27:45] time it's summer like I'm not gonna you

[27:48] don't you don't cook things on the stove

[27:50] in the summer for like hours all day you

[27:53] know that's a fall you know Sunday

[27:55] football kind of thing so we'll get to

[27:57] it listen to any music doing cooking

[28:00] keep you in the mood when the process

[28:02] gets long yeah I have look me up on

[28:06] Spotify Steve casado

[28:08] I have playlists and also kind of fun

[28:11] stuff but good music do you think you'll

[28:14] be doing

[28:15] Spanish recipes ooh yeah I like Spanish

[28:17] recipes Terry hey Carrie

[28:19] how you doing much love have you found

[28:22] the most amazing what have you found the

[28:26] most amazing since your channel has

[28:28] taken off and what are you planning to

[28:30] keep - what do you plan to do to keep up

[28:32] the momentum oh I've got a spaghetti

[28:34] dish coming up on Thursday and those

[28:37] seem to do really well if you guys

[28:40] haven't noticed that that's sort of

[28:41] where most of the growth has come from

[28:44] it's been great like I think the biggest

[28:47] thing it's done for me personally is

[28:49] it's taken something that has been like

[28:52] risky and I grown fast but like from

[28:55] where I was coming from like I I was

[28:57] trying to go guns blazing select I was

[28:59] sort of growing slow so you guys have

[29:01] sort of helped create a viability to my

[29:04] life and that's been the biggest change

[29:07] since all of this momentum and that is

[29:10] huge you know I mean like your acute

[29:12] basically saving a life so you should

[29:15] all be very you should all know how

[29:21] grateful I am so again I'll keep saying

[29:24] it till the day I die I was wondering if

[29:28] Steve had any recipes for super hot hot

[29:30] sauce no but like I I know what you're

[29:34] saying like maybe we'll do that down the

[29:36] road and I don't mean I just don't eat

[29:39] super super hot so it's like I don't

[29:40] know why I'm doing that much Brian Brian

[29:46] Sellars Brian how was your experience at

[29:49] v68 so much fun so I was like I just

[29:53] speak at three six eight this last week

[29:55] and there was a speech on identity so I

[30:03] ten minutes to speak and I wrote this

[30:05] whole thing was gonna take like 45

[30:06] minutes to say I was panicking and I

[30:09] called Brian who gives motivational

[30:11] speeches and he's amazing and should go

[30:13] check him out and I was like I don't

[30:17] know how to do this like how do I even

[30:19] gonna figure this out talking through it

[30:21] he was like dude your visual just not a

[30:22] PowerPoint do photos a lot so I did that

[30:25] he saved it I still

[30:28] delivered like I wanted to but he helped

[30:30] make it what it was and thought much

[30:33] loved him it was a great experience I

[30:35] mean six months ago I was going there

[30:37] super nervous not knowing anybody

[30:39] thinking nobody cared about me and then

[30:41] now I was asked to speak at this thing

[30:44] and had people listen to me it was sort

[30:46] of surreal but it was amazing and very

[30:50] fortunate to have some friends over

[30:53] there

[30:54] it's always fun kind of going there and

[30:56] mingling with other Creators I'm really

[30:59] interested in figuring out and working

[31:01] with them to do a food thing so I can

[31:02] sort of bring creators from around the

[31:05] country that I know and I've made

[31:08] friends with and maybe we could do

[31:09] something fun so I want to do that I'm

[31:12] just scared of planning something like

[31:14] that it's just like I get that freaks me

[31:16] out I really want to do it but I don't

[31:18] know how to plan it so we'll see truly

[31:23] do you like potatoes yes I love potatoes

[31:26] and my favorite what do you think of

[31:30] Indian cuisine I like it I don't know

[31:33] much about it I wish there's more

[31:36] texture I don't I don't love how it's

[31:38] all sauces right like obviously like the

[31:42] chicken with sauces are good but I wish

[31:45] there's more texture there's this one

[31:47] thing like that

[31:47] it's called al ago B it's like fried

[31:51] cauliflower and like this tangy tomato

[31:53] sauce

[31:54] it's delicious that's one of my favorite

[31:57] things it's cauliflower that like eats

[31:58] like chicken where are you from New York

[32:03] Westchester just above the city have you

[32:09] ever done pomodoro sauce that was spicy

[32:11] not from a pepper but the basil no I

[32:15] don't understand that one

[32:20] sterling Gonzales I'm in culinary school

[32:24] now any tips

[32:27] other than gaining experience you can

[32:29] give myself or other students you like

[32:35] if I personally think that ever a lot of

[32:38] chefs

[32:39] they're always in competition with one

[32:41] another they're like it's a convict it's

[32:45] like a race to the top who can be the

[32:47] best chef I would try and just like

[32:50] build a different dynamic in that world

[32:52] like be less competitive be more

[32:54] supportive and if you want to excel in a

[32:59] kitchen I would care more to show more

[33:01] care show up early leave late like be

[33:06] the one who cares more than the other

[33:08] I'm trying to do that myself a little

[33:10] bit as like a youtuber like I'm trying

[33:15] to care a little bit more so I would

[33:20] give that advice to literally anybody

[33:21] who is trying to figure that something

[33:23] out like that well whatever you're doing

[33:26] just care a little bit more um do you

[33:34] like when people make and post your

[33:35] recipes I love it you make my recipes

[33:37] make sure you go on Instagram make a

[33:39] story and tag me in it the food freak -

[33:42] the food freak with two K's that's my

[33:45] favorite do you know why my favorite

[33:47] because it's showing me that you guys

[33:50] don't like there's an these recipes

[33:52] aren't intimidating it's showing I'm

[33:54] able to track progression of these

[33:56] people who I make build relationships

[33:59] with and see their skills get better so

[34:01] for me as like just sort of to make sure

[34:05] I'm doing a good job I like to see that

[34:09] and what I think it does is encourages

[34:13] people who are seeing that to make more

[34:14] recipes and they're like oh look at all

[34:16] these people cooking like why aren't I

[34:17] cooking it's like a social like a

[34:19] collective social guilt that we're

[34:21] imparting on others who haven't started

[34:24] cooking it so I love that Rob Laura

[34:31] Morales what advice could you offer to

[34:36] aspiring food bloggers to get started I

[34:38] have an idea but would appreciate your

[34:40] advice well it's like what do you okay

[34:45] why why are you doing what you're doing

[34:48] ask yourself that question if you have a

[34:50] good answer with it then like

[34:52] then you're on a good track if you if

[34:56] you're doing something like food

[34:58] blogging you're doing something like

[34:59] this and you don't really have this

[35:02] thing this reason why that is out that

[35:05] is that doesn't include views well you

[35:09] know notoriety or anything like that

[35:11] you have a genuine reason for doing what

[35:13] you're doing then I think you have a

[35:15] really good shot of being successful on

[35:17] it I think you can be successful if you

[35:20] have those superficial motivations of

[35:23] course it exists people are famous

[35:26] because of doing ridiculous stuff but

[35:29] like you need to have a why and I would

[35:32] think bring the value like whatever

[35:34] you're doing figure out how how its

[35:38] highlighting a thing you are uniquely

[35:40] better at than most people and then

[35:42] share that value with those people so

[35:45] that they can get as good as you that's

[35:48] to me sort of what I try to do and seems

[35:51] like if you're genuine about it it

[35:53] resonates with people so that's my

[35:57] advice I'm moving into my first

[35:59] apartment

[36:00] Amy Han I'm moving into my first

[36:02] apartment after college this year what I

[36:05] must have kitchen tools favorite cutting

[36:07] boards if said for a new cook

[36:10] I would it depends on a budget obviously

[36:13] budgets play a huge factor because I'm

[36:16] about to tell you what my favorite

[36:17] cutting boards of whose board and they

[36:19] can range from $50 to $250 a good

[36:25] cutting board that has some thickness to

[36:26] it is important has such a good size to

[36:29] it not like one of those small ones

[36:30] where everything is rolling off of it a

[36:32] good night I have an Amazon store if you

[36:36] guys don't know it's in the description

[36:37] of every video and in that store I have

[36:41] things I'm grilling a section for

[36:43] cooking equipment and in the cooking

[36:46] equipment I'll have a variety of knives

[36:48] that are used like I set of knives that

[36:49] you don't see in the show that a

[36:51] personal that I have that are expensive

[36:53] you'll see the set of knives that are

[36:55] the Victoria Knox chef's knives that I

[36:57] have they'll be there my cutting boards

[36:59] will be there and then I have different

[37:00] price points for all of those things and

[37:03] I have a lot of stuff there

[37:06] so if you really want to shop I get a

[37:09] little percentage of the money from

[37:11] there you don't have to buy this stuff

[37:12] that I have in there these are

[37:14] suggestions right some of them aren't

[37:17] probably the greatest things I just

[37:20] wanted to have this idea of like what

[37:22] you should have there as some of the

[37:26] things that I use like I don't go out

[37:27] and buy the best spatula all the time

[37:30] you know I mean so I'm still able to

[37:32] cook well so you don't need to buy the

[37:34] best stuff necessarily but you will find

[37:36] like tongs cheap tongs are cheap and

[37:39] they don't really work well so like

[37:41] maybe spend a little bit money on tongs

[37:43] and the cutting board you know a good

[37:45] knife all that kind of stuff and a good

[37:47] knife shouldn't cost you $150 a good

[37:49] night should cost you around 30 bucks so

[37:51] all that stuff should be down in the

[37:53] description of all of my videos if you

[37:55] ever want to check it out okay where's

[38:00] the best burger in New York City Minetta

[38:03] tavern black or label burger or ever had

[38:06] them another Minetta tavern Black Label

[38:08] burger I've never had it although I want

[38:10] to try it the best burger I don't know

[38:19] Shake Shack maybe but know like it's

[38:23] good but I don't know I don't have a

[38:27] good answer I cook a lot I don't get out

[38:29] in the city that often anymore fresh

[38:32] corn or flour tortillas

[38:35] if it's fresh I preferred make flour at

[38:41] home but like I think fresh if I'm going

[38:44] out to a taqueria and they're making it

[38:47] I think I'll get fresh corn for sure

[38:52] 9:40 I will do this for a little bit

[38:55] longer I'm like blocking it I feel like

[38:57] dizzy from answering questions

[39:00] let's see guilty pleasure Oreos and

[39:05] Doritos dude Oreos 100% anyone who picks

[39:10] Doritos or Oreos is out of their mind

[39:15] what's your favorite Greek food gyro

[39:18] gear

[39:19] I say gyro but I don't want anyone think

[39:22] I don't know how to properly said like I

[39:25] also know mozzarella is not pronounced

[39:28] mozzarella but like I'm not in Italy

[39:30] right now so and I don't need to move

[39:33] satay Allah you know like I don't I

[39:35] don't have to go there

[39:36] I'm not Giada what would your last meal

[39:41] be on earth probably rigatoni and

[39:43] meatballs or like a whole brisket to

[39:45] myself do you ever watch chef tom I

[39:49] don't know who chef Thomas Andrew Jim Oh

[39:53] Jimmy Chow do you have any more pop-up

[39:58] event videos future four three six eight

[40:01] no but like we're talking about some

[40:05] ideas and potential stuff so nothing on

[40:09] the books as of yet which I'm sort of

[40:11] happy about some sort of crazy right now

[40:13] and I don't really need to do a huge

[40:16] like hundred person around right now so

[40:18] that's good

[40:19] you ever watched Sam the cooking guy

[40:22] I'll be honest I found your videos by

[40:24] clicking you're fully capitalized name

[40:26] thinking it was his best mistake ever

[40:29] yeah I changed it all the full

[40:31] capitalized yeah I do watch them yeah

[40:35] he's a good guy he makes a lot of videos

[40:40] so I I respect the hustle haven't talked

[40:45] to him though so I'm sure eventually

[40:48] will touch base black rampage do you

[40:52] have a crème brûlée recipe no thing and

[40:55] thank you for the super chat but just

[40:57] saw that and if anything if I saw some

[40:59] stupid shots and I didn't recognize I

[41:00] didn't acknowledge you thank you so much

[41:02] I really appreciate it I'm sort of

[41:04] focused on the questions and not really

[41:06] looking at what's going on the chat so

[41:10] toughest part about YouTube best part

[41:12] about YouTube toughest part is the focus

[41:18] it takes to edit sometimes I just like

[41:21] cannot start right it's going to be a

[41:25] long editing process and I'll wake up

[41:27] early I wake up like 6 o'clock and be

[41:29] like I'm gonna get a jump on editing

[41:31] you know just like I'll get my coffee

[41:33] and like my sort of newspaper in the

[41:35] morning is the front page of YouTube and

[41:37] and it basically it's a bad habit but I

[41:40] start my day with a YouTube but I feel

[41:46] like it just sort of is like there's so

[41:47] much potential inspiration to get right

[41:49] in the morning so I like to sort of

[41:52] consume but um you know I always get it

[41:55] done if it's maybe a little an hour too

[41:57] late

[41:58] it's an hour too late but it takes a lot

[42:00] so as I've gotten along I've stopped

[42:03] putting so much pressure on myself to

[42:04] really like you know hit the same mark

[42:07] every time in terms of like the release

[42:09] date so I have like that I'm ahead of

[42:11] the game it's going to be released at 6

[42:13] p.m. if I'm running late probably 8 p.m.

[42:16] and if I'm really slammed it's gonna be

[42:18] released at 10 p.m. and that's sort of

[42:22] how I gauge when our video is going to

[42:24] be released Oh God have you ever made

[42:38] tacos al pastor no but I actually am

[42:41] talking to this guy named grill works by

[42:45] been on Instagram he builds an awesome

[42:47] wood fire like Benny kit Santa

[42:53] maria-style kind of I mean I don't even

[42:56] want to call them grills they're just

[42:57] like it's not like a form factor of the

[42:59] grill that you see they're like

[43:01] something seen a restaurant and I asked

[43:03] him about it like it was barbecuing with

[43:05] him this weekend and he's like dude I'm

[43:08] making one and so I really want to get

[43:10] or figure out how to make I think they

[43:14] call it thrombo like the vertical spits

[43:17] but with real charcoal not like propane

[43:20] right so like it could be real charcoal

[43:22] if you watch the tacos chronicles on

[43:25] Netflix you'll see it that's what I was

[43:27] thinking about it all that stuff so yeah

[43:29] and tacos al pastor is my all-time

[43:31] favorite if you ever go into New York

[43:33] City and you want the best tacos

[43:35] probably in like the country I think

[43:37] thank you I don't know how you can make

[43:40] them better

[43:40] it's loves tacos number one at Chelsea

[43:43] Market they have an Adubato al Pastora

[43:46] type taco on the spit it's the best go

[43:50] there run there it's like the East Coast

[43:52] in and out for me I get least so what

[43:58] tips would you have to give a 16 year

[44:00] old Baker chef just be to be a sponge

[44:05] like don't put pressure on yourself just

[44:08] experience like your ability to be a

[44:11] great Baker or chef will be determined

[44:13] by your life experiences so have a have

[44:16] a life live a life do things go places

[44:19] try stuff you need people like have all

[44:22] of that let that inspire you go to learn

[44:27] the technicalities of whatever you're

[44:29] going to do but be an inspired person

[44:31] like somebody who can find inspiration

[44:33] easily these things help you like I to

[44:39] be honest like when I work in

[44:40] advertising there was a bit there people

[44:42] said they were in the advertising world

[44:44] you are a business person or you are

[44:46] creative and you often don't have the

[44:48] you know sort of

[44:50] you're not you know I've both and that

[44:53] screwed me up a lot when I was working

[44:54] there and I broke out of that and found

[44:57] that look I'm a creative person new know

[44:59] what it might fit in my life new so it's

[45:03] and when you think about creativity I

[45:06] think about it's just like a bigger pool

[45:07] of knowledge right like I can be

[45:10] creative because I've watched every food

[45:12] video thing that's ever been made so

[45:15] that I could take the thing that I like

[45:17] about this one and the thing I like

[45:18] about this one and this one and this one

[45:20] and who are like these elements of a

[45:22] YouTube blog and all this kind of stuff

[45:24] and then I take that and spiral it into

[45:27] this lens that I have in my head that

[45:30] only I have and out comes this video and

[45:33] it's the same with a chef or a baker or

[45:36] whatever it is so that's what I would

[45:38] say are you learning minimum you know I

[45:45] dia is yes eventually superhero yes I

[45:48] like the name - Jonathan's sigh pot are

[45:53] you interested in Sumy cooking yes I'd

[45:54] do it for the holidays like turkey that

[45:58] we don't cook with whole turkeys in my

[45:59] house like it's stupid I did a video on

[46:02] it because like I know people want to

[46:04] send a piece but we're over it after

[46:07] years of doing it take the breasts off

[46:09] you take the legs off or like sue V or

[46:11] confit the legs overnight and then just

[46:15] roast the roasted breasts wrap them and

[46:18] don't that and that's it so I'll do more

[46:21] of it on a day to day cooking I don't

[46:23] really cook with it like on a nightly

[46:25] basis though daddy Dutch Kent my man

[46:29] can't beat me in the battle of the

[46:32] kitchens he is the victor I told him

[46:35] when he won I told him when he beat me I

[46:37] was like if you don't win this whole

[46:40] thing

[46:40] I'm never even talk to you again so

[46:42] shout out to Kent a daddy that's

[46:44] barbecue or having real chops in the

[46:48] kitchen being a badass when is the last

[46:51] time you made shrimp carbonara shrimp

[46:53] pasta carbonara not since I burnt the

[46:57] hell out of my hand and I probably won't

[47:00] make it

[47:00] anytime soon

[47:03] at 9:48 about 10 more minutes of this I

[47:07] think I can handle at that Emma I'm a

[47:12] bowline buck my cousin

[47:15] what's up Emma anyway you're getting

[47:18] Dave on your channel yeah ventually

[47:19] we'll get there you know him though he's

[47:21] a loose cannon and who knows uh an EC

[47:27] will see a car with your brother two

[47:29] questions after I just answered that

[47:32] Jonathan sigh pot are you better at

[47:35] production or cooking probably cooking

[47:41] like I know what you mean I'm good at

[47:44] production but I need to tell you like

[47:45] I'm not good I'm not a good editor right

[47:47] like I edit like a an editor from the

[47:50] movie editor from the 1950s like I mean

[47:52] not doing anything fancy notated

[47:55] graphics nothing is swooping in or doing

[47:57] anything crazy like I'm literally just

[47:59] taking footage chopping it retiming it

[48:02] different speeds reversing it just doing

[48:05] all of the basic things that I can very

[48:09] basic stuff that's like I'm it's a lot

[48:11] of what I'm doing is I'm thinking about

[48:13] it when I'm holding the camera and

[48:14] shooting it so like the things you see

[48:17] that are cool maybe have been

[48:18] premeditated and our camera movements

[48:21] that I'll figure it out but cooking is

[48:23] my thing I got eights what I feel like

[48:25] if I don't know something in production

[48:28] like I'm lost I have to go ask somebody

[48:29] else if I don't know something in

[48:31] cooking I can sort of feel it out or you

[48:33] know it's just I'm more confident than

[48:35] that for sure Alex or zko Orozco when

[48:41] you make a Chipotle cream sauce for

[48:43] tacos it's referred to as orange sauce

[48:46] in the Bay Area yeah I'll do a taco with

[48:48] that in it eventually but you know I'm

[48:51] not crazy about that I usually like a

[48:55] salsa verde or something like that but

[48:57] yeah

[49:00] eh-eh asked what would you impress cook

[49:02] to impress a date

[49:04] generally if I was going to impress a

[49:06] date I cook the thing that they think

[49:08] they they like the least and then make

[49:10] them like it but

[49:15] something simple always do something

[49:17] simple and light nothing heavy so like a

[49:23] fish fish would be good or pasta I got a

[49:26] very simple pasta like blow them away

[49:28] with how simple something can be and how

[49:30] good it can be what advice could you

[49:37] offer aspiring food bloggers get started

[49:39] all right I think you already I think I

[49:42] already answered that yeah

[49:44] favorite cookbook got it I don't know I

[49:52] don't know it I'm gonna skip that Lilly

[49:58] Hale are you single yes told you the

[50:01] story don't ask questions like that come

[50:04] on can you do them any do more videos on

[50:10] knife skills like deboning chicken fling

[50:13] fish yeah I admittedly am NOT like a pro

[50:17] at that stuff but I do know my way

[50:20] around it and yeah we'll do more of that

[50:24] stuff Raphael Noli sear oven or reverse

[50:31] sear it depends on the cut and how much

[50:36] time I have if I have the time reverse

[50:39] sear usually how important is making

[50:43] mistakes Bryan sellers yeah I mean

[50:46] pretty much my life is a big amalgam of

[50:49] mistakes up until this point so I would

[50:52] have to say yeah it's pretty important

[50:56] mistakes are everything and it sucks

[50:59] because mistakes are painful in the

[51:01] moment and you know you it's hard to

[51:06] admit them but when you look back you

[51:08] have to you can't you can't help but

[51:10] realize like those mistakes are sort of

[51:14] what make you who you are and it's those

[51:17] burns right the stings the scars you

[51:20] remember that you remember that stuff so

[51:23] it stays with you and it is it makes you

[51:28] you are so I think it's important zesty

[51:32] what is your favorite knife it's gotta

[51:35] be the one I use on the show that 8-inch

[51:36] Victorinox chef's knife it's $30 it is

[51:40] been with me when we started the show we

[51:43] got the we started the food truck we did

[51:45] those knives when I started the show I

[51:48] wanted to use a knife that was very

[51:49] humble that anybody no one would be like

[51:52] hey you know using that crazy knife I

[51:54] can't do what you do now I'm using them

[51:56] literally the most approachable knife

[51:58] you can while still like paying

[51:59] attention to like a well-made knife you

[52:04] know answer this one before you go

[52:07] Gabrielle I'd be era have you ever

[52:10] thought about writing a cookbook yes

[52:12] I've always thought about it I didn't

[52:14] think it was viable up until very recent

[52:17] thump until very recently it's a big

[52:21] ordeal right I talked to somebody who

[52:24] was like you can't he just wrote a book

[52:26] and he's like they will only allow 7% of

[52:29] the content you already have to be in

[52:32] the book so unless I can get a deal that

[52:35] could be like the story of how the show

[52:37] came to be and then like in depth of the

[52:39] recipes and all that kind of stuff of

[52:42] what I've already done I don't know if

[52:44] I'm gonna do it anytime soon because I

[52:45] don't know without without a lot of help

[52:48] or a the show taking a hit focusing on a

[52:53] book like I just don't know if that's in

[52:55] the cards right now I enjoy doing the

[52:57] videos they're more important to me

[52:58] right now and I'm starting to do

[53:01] sponsored videos now so when you get

[53:02] people to come on to the show and so

[53:06] like I really want to focus on building

[53:07] that out and and yeah so eventually

[53:12] we'll figure something out I did have an

[53:14] idea if like a coffee table picture

[53:17] forward cookbook that was like a

[53:20] cookbook second because I don't think

[53:21] people even use cookbooks and like I

[53:24] like the idea of like something that's

[53:26] meant to be out all the time not like in

[53:28] your shelf like something that sits on

[53:31] your coffee table maybe I'll do

[53:33] something like that I don't know

[53:37] will you ever collaborate with babish

[53:40] I'm we're in New York I've emailed him

[53:44] he didn't responds so that's on him I'm

[53:47] not reaching out again until I hear from

[53:49] him so it's on babby as that you would

[53:53] say is patreon link is patreon worth the

[54:01] effort for me or for you for me I don't

[54:06] I'm not like I actually might put the

[54:08] speech I just gave up on patreon so my

[54:10] page on people can watch but for me if

[54:15] you're giving me money on patreon it's

[54:17] because you want to make sure I I can

[54:19] live so I can do more of the show it's

[54:22] not so that you can get special like I

[54:25] clearly AM doing a lot of work so it's

[54:28] like I I think it's most people

[54:30] understand like I'm not I can't make

[54:33] exclusive content there you know I mean

[54:36] I have played social media I gotta keep

[54:38] I'm only one man

[54:39] I'm doing everything so that is like

[54:43] that is so like I can be happy he don't

[54:45] need like I can invest in the show that

[54:47] my businesses is prospering like I don't

[54:52] suggest anybody be a patreon a patron if

[54:55] your title money or struggling paying

[54:58] bills like that's not what I'm asking

[55:00] for for those other people who just feel

[55:02] like they want to they want to help and

[55:05] and so that's that I mean that I

[55:08] appreciate it when whelps if if you're

[55:11] asking if it's worth it for you it's

[55:13] that's a question for yourself an email

[55:18] idea is for home date night dinner

[55:20] Mitchell Luke

[55:25] yeah like maybe the tuna tartare do the

[55:29] tuna tartare you just did down the show

[55:32] that's a it's a nice romantic daylight

[55:35] meal where are we are you planning on

[55:51] making smoked brisket cream yes I'm

[55:53] actually shooting it this weekend

[55:56] it's another sponsored thing and I have

[55:59] to really like it's two days of shooting

[56:00] I wanna I'm gonna show a method of doing

[56:02] it overnight and I'm gonna do it more or

[56:07] less in the Aaron Franklin method just

[56:09] not on an offset smoker so I'm really

[56:11] excited about that

[56:13] cowboy blog asks what are some good

[56:15] cleaning tips for wood chopping box I

[56:19] just you could use salt or lemon on the

[56:22] show I just use hot water quickly like

[56:25] not drenching the board and some light

[56:28] soap just so the board stays nice like

[56:30] I've already resigned to the idea that

[56:33] I'm gonna go through cutting boards like

[56:35] crazy because of how I treat it and I

[56:37] don't expect you guys to like slam your

[56:39] knives into your cutting boards maybe do

[56:41] it once get a photo a bit a video or

[56:43] something but like don't do it like I do

[56:44] it's literally will ship the board apart

[56:47] it's not good so yeah that's just how I

[56:52] do it nothing crazy super chat Joker

[56:58] productions thank you so much really

[57:00] appreciate it Mac or PC Mac little

[57:05] better or for worse I don't know you

[57:06] know whether you pick up your camera

[57:08] skills Tom W I I picked up a camera and

[57:14] I've figured out the skills I used the

[57:18] taste my own taste right like my

[57:20] creative taste like when I go to a store

[57:23] and I'm like oh I like that rug versus

[57:25] the ugly rug like I just rely on

[57:26] whatever that is tell me what's a good

[57:29] photo and then I can look at it and be

[57:31] like oh those gross photo and like as

[57:33] you get better you're every photo you

[57:35] used to do that worse like

[57:36] the photos I took in the beginning of

[57:38] the show and hate now so it it's just

[57:41] you know just happens like that what are

[57:44] some future recipe that we can expect

[57:46] coming up on your channel I don't know I

[57:51] don't have a really good I don't have a

[57:53] good layout yet the fall is coming in

[57:55] the fall I really structure intensely

[57:59] because of the holidays and stuff like

[58:01] that just get ready for the holidays I

[58:03] know a lot of you guys are new here if

[58:05] you want to see what the holidays are

[58:06] like go back to my December videos you

[58:09] know see how I do holiday videos and my

[58:12] birthday is December 27 December is my

[58:14] month I love Christmas I go crazy and I

[58:19] do the same for Thanksgiving in the

[58:21] whole month so November December all

[58:23] holiday Isaac Goldman what's up Isaac

[58:30] Isaac's a talented graphic designer

[58:34] any thoughts on cooking with cannabis

[58:37] we'll see what the laws what happens

[58:39] with the laws like you know where I'm in

[58:42] New York where we live in the Stone Age

[58:44] over here so so we'll see I don't know

[58:49] if I can even legally do that right now

[58:51] so we'll see I know everyone else is

[58:55] doing it take tastemade does it all

[58:59] these people are doing it so it's trendy

[59:03] so we'll say Isaac fun would you make a

[59:06] meal prep series for college students

[59:08] yes but I don't know what kind of where

[59:12] can you where do you cook way to college

[59:14] students cook like in a dorm or do their

[59:19] kitchens that's a question I need

[59:21] answered can we get a decent chicken

[59:25] breast recipe Fred yeah yeah we can do

[59:30] that I never make like a just a chicken

[59:33] breast usually I do something to it I

[59:37] don't like a thick chicken so I'll make

[59:40] a thin cuts and marinated do something

[59:43] Jeff Caston my buddy Jeff what's up man

[59:47] how you doing what are you gonna do a

[59:49] pop-up

[59:50] in the city I'm trying to do something

[59:52] at three six eight I don't know if I can

[59:53] even cook there but I was gonna do

[59:55] grilled cheese when rent the front half

[59:57] and just with panini presses bang out

[1:00:00] grilled cheese is so easy wouldn't

[1:00:01] really take much hopefully we can do

[1:00:03] something like that

[1:00:08] Andrew Tom did you ever try john

[1:00:10] travolta pasta in Florence and no what

[1:00:12] is that but when we heard of that Oh

[1:00:19] Chandler Starr you talk a lot about good

[1:00:22] olive oil which I look for in a good

[1:00:24] olive oil other than the price tag what

[1:00:28] makes a good olive oil versus poor olive

[1:00:30] oil well go to the store and buy

[1:00:33] yourself a $2.00 cheapo cheapest olive

[1:00:36] oil you can then for the sake of

[1:00:38] comparison

[1:00:39] buy yourself a decent one like one that

[1:00:42] is from Italy right imported from Italy

[1:00:46] it's really hard to tell you have to I

[1:00:48] don't know where you live or what your

[1:00:50] is available for you but you have to try

[1:00:52] them right you get them get a little

[1:00:54] piece of bread a little salt and taste

[1:00:56] them which one you like better you don't

[1:00:59] want to cook you don't want to cook with

[1:01:00] super flavorful olive oil you want to

[1:01:02] make all of dressings and stuff like

[1:01:05] that with them but it's good to have a

[1:01:10] good high smoke point oil like a grape

[1:01:14] seed oil or a canola oil vegetable oil a

[1:01:17] good olive oil which is just like you're

[1:01:20] making sure it's coming from a decent

[1:01:23] place it's not like you know packaged in

[1:01:25] you know wherever I don't know I mean

[1:01:30] like it's really weird it's it's hard

[1:01:32] you have to a lot of what shopping is

[1:01:35] its marketing right it's a bottle how

[1:01:37] nice is that bottle look I don't always

[1:01:39] think because a bottle is nice it's good

[1:01:42] but I a lot of instances it's a good

[1:01:46] indication so yeah I just try try it out

[1:01:51] figure you gotta you gotta find your own

[1:01:53] way you know what is your ethnic

[1:01:56] background and 75% Italian and a little

[1:01:58] bit German

[1:02:00] have you ever thought about opening your

[1:02:02] own place or I'm more focused on YouTube

[1:02:06] I've been there done that with the food

[1:02:08] truck and I don't think that was the way

[1:02:10] for me a few more about I would have I'm

[1:02:14] gonna answer 100 questions I gotta get

[1:02:17] to 100 I'm just delirious right now who

[1:02:25] is your favorite CJ was your favorite

[1:02:27] bald youtuber named CJ huh obviously

[1:02:30] obviously it's CJ come on can I go like

[1:02:35] moderator CJ I see the CJ with the Bluth

[1:02:38] ring please go subscribe to his channel

[1:02:41] show him some love you know do all that

[1:02:44] he does a live stream every Thursday

[1:02:46] it's called the hot seat I've been on it

[1:02:48] I'm gonna be on it again so make sure

[1:02:51] you go show him some love okay

[1:02:55] 97 cut off the questions no more

[1:02:58] questions

[1:03:01] always here you talk about food truck

[1:03:03] what's the story behind that any horror

[1:03:06] stories yes I feel like that's like um

[1:03:08] should we see Jay Monica we gotta do a

[1:03:12] whole food truck QA story

[1:03:15] I guess the story of it I don't know

[1:03:17] that's like it's a whole thing like it's

[1:03:21] too much to get into right now what

[1:03:24] software do you use to edit Final Cut

[1:03:26] Pro number 99 oh my god Brian Brian

[1:03:31] Baker must not know me he asks what's

[1:03:34] your favorite NFL team can you guys just

[1:03:36] tell him in the chat because like I

[1:03:39] thought it was so obvious it's painful

[1:03:41] for me to have to explain that what's

[1:03:47] your take on French cuisine Antoine

[1:03:49] Bordeaux oh I like it it's rich amazing

[1:03:59] it takes a lot of time but like those

[1:04:04] that French sauce reduction sauces

[1:04:06] butter all that kind of stuff potatoes

[1:04:09] delicious never been in Paris but from

[1:04:12] what I

[1:04:13] tell the restaurants I've been through

[1:04:14] in New York it's been great okay that

[1:04:18] was an hour 100 questions in an hour

[1:04:20] oh wow well that was fun

[1:04:29] I'm beat I got spaghetti alle vongole to

[1:04:36] edit tomorrow and into Thursday and then

[1:04:40] making my brisket and then we'll get

[1:04:43] we're just gonna get into a roll guys

[1:04:44] we're just getting started I feel I

[1:04:46] literally feel like this is a game like

[1:04:49] I just learned stretching right you know

[1:04:51] so we got crazy stuff in the future I'm

[1:04:56] so happy all you are here I love you all

[1:05:00] I hope this was helpful but Elena why

[1:05:07] are you asking questions like I'm not

[1:05:09] gonna add I'm not going to answer

[1:05:10] Elena's question cuz I can't end on 101

[1:05:13] this isn't the movie is it a Dalmatian

[1:05:16] smoothie I like it nice and I like to

[1:05:20] end on 100 I can barely get a word out

[1:05:23] anymore so yeah honestly thank you guys

[1:05:28] so much I got so much love for all of

[1:05:32] you I appreciate all of you being here

[1:05:35] keep cooking keep sending me those

[1:05:38] photos of you cooking on Instagram the

[1:05:42] food freak - Caze all that stuff's going

[1:05:45] to be in the description of all my

[1:05:48] videos and maybe we'll do this more

[1:05:52] often I had to kind of you know pop my

[1:05:56] cherry doing this just sitting here

[1:05:58] talking to myself essentially feels

[1:06:00] weird sort of delirious but um thank you

[1:06:04] appreciate all you being here all you

[1:06:06] guys who stayed up late anyone from

[1:06:08] Europe thank you love you I'll see you

[1:06:11] guys on Thursday with spaghetti alle

[1:06:13] vongole