Brian and You

[00:00] everybody to be happy,

[00:03] >> right?

[00:05] >> So, just to let you know, we're starting

[00:06] soon. So, um if you want to be a part of

[00:10] that, that's cool. If not, don't um just

[00:13] like don't get boisterous.

[00:16] >> It's not going to it's not going to hear

[00:18] them.

[00:18] >> Oh, yeah. It is true.

[00:20] >> You're miked up and then whoever else

[00:21] wants to talk grabs this one right here,

[00:25] which uh is this one. and phrase is not

[00:30] hooked up is not on yet.

[00:34] >> I'm going to go and see if I can find

[00:35] where I put my glasses and then we will

[00:40] >> in word. Yes, we remember that from last

[00:42] time.

[00:43] >> Okay, we got both of those going.

[00:45] >> Awesome.

[00:46] >> Yep.

[00:48] On me. On me. Should be good.

[00:51] >> All right, that's preheated and good to

[00:53] go. We have our actual prep out at this

[00:56] point. Um,

[00:59] >> what's our uh view look like?

[01:02] >> We're still testing whether we're online

[01:03] or not.

[01:05] >> Whether we're streaming.

[01:06] >> Oh, sick. That is actually a great view.

[01:11] >> Oh, we are here. Uh, welcome Guy Yoshi.

[01:14] Hello. Hello, Mr. Regular. You are CUVs

[01:18] more com are compact UVs more

[01:21] comfortable than the sedans? Hell no.

[01:22] Sedans always are more unless we're

[01:24] talking about the Mitsubishi Mirage.

[01:28] Uh

[01:30] >> so uh howdy Saturday evening to you.

[01:33] Yep. Hello.

[01:35] >> Uh thank you to everybody who's just

[01:36] coming in joining us for regular uh

[01:40] regular dinner uh with our cooking

[01:43] friend Frey. Uh we're going to get to uh

[01:45] libations in a moment. I'm going to be

[01:48] going uh on to Instagram to tell

[01:51] everybody that we're live on uh YouTube.

[01:54] Of course, we'll be answering super

[01:55] chats. if you have any. They're most

[01:59] uh appreciated. And now since uh like

[02:02] that famous song uh two phones, I have

[02:05] two phones now. So I'm going to have one

[02:08] phone permanently plugged in and on

[02:10] Instagram or Tik Tok varying between the

[02:14] two. Uh so people can uh see that as it

[02:17] goes by. And I'm going to load up that

[02:20] now on Instagram to tell people that uh

[02:24] we're here on YouTube.

[02:28] Normally we have it on uh normally we

[02:32] have IG on immediately as we get the the

[02:36] channel going, but uh for now now that I

[02:38] have two phones,

[02:40] sort of weird that I'm excited to have

[02:43] two phones that I can have one and then

[02:46] the other one just on me. Also, for

[02:49] those of you who were on uh the chat

[02:52] before for our last cooking stream, we

[02:55] got into a long discussion about Silly

[02:57] Straws. So, now I'm going to be drinking

[03:00] everything through Silly Straws. And

[03:02] hello everybody on Instagram. We're

[03:04] simultaneously on Instagram and YouTube

[03:07] as well. You just got you just have like

[03:09] different angles of what's going on.

[03:13] Uh the Instagram just looks at the prep

[03:15] table while the wide angle on YouTube uh

[03:18] looks at everything. You know, if I

[03:19] stand here

[03:20] >> like right on this mark by the end, I

[03:23] I'm in both cameras. So that works. Uh

[03:26] hello uh guitar phase 770. That is our

[03:30] Australian fixer. Uh Maddo, miss you

[03:34] deeply. Miss your country deeply. And uh

[03:37] once his oreness is all gone by natural

[03:41] means or by legislation, then I'm going

[03:44] to start thinking about uh going

[03:46] overseas.

[03:48] >> Wash it off in the sink for you.

[03:49] >> Um love you, Brian. Been watching since

[03:52] the OG reviews. Well, thank you so much.

[03:54] Thank you for sticking with us. Going

[03:56] back over here to YouTube.

[03:59] Uh what do you think about the 2016

[04:01] aluminum 5 L F-150 four-door? I'm happy

[04:04] that there's a V8 option at least. And

[04:08] um thank you, Mr. Regular. I love you,

[04:09] says HJR731.

[04:11] I apologize that when I have to go over

[04:14] and look at my laptop, I'm not, you

[04:16] know, in front of the camera.

[04:20] Uh chat, I'm drunk and playing MTG on

[04:22] the other room. How do I win? I don't

[04:24] know what MTG is.

[04:26] >> Magic the Gathering.

[04:27] >> Oh well. Well, speaking of Magic the

[04:30] Gathering, uh people who are on YouTube

[04:32] are not going to see this. Uh but people

[04:37] who are on Instagram right now and get

[04:38] the tour cuz you're mobile. Uh on the

[04:41] other side down below on my sunken

[04:45] dining room is uh a Magic the Gathering

[04:48] game going on while we are cooking here

[04:50] in the other

[04:50] >> I'm the only sober one.

[04:52] >> I

[04:52] >> Damen's going to win because you're the

[04:54] only sober one.

[04:55] >> Yes, I am the only sober one. So, I have

[04:56] quite the advantage.

[04:58] I mean, I'm running on the power of

[04:59] stupid right now. So, you know, best of

[05:01] luck on me.

[05:02] >> Also, y'all are not using crazy straws.

[05:05] >> Give me I need a crazy

[05:06] >> I ain't taking no goddamn crazy straw.

[05:08] >> All right. Jesus. [laughter]

[05:10] >> The man crazy straws.

[05:13] >> So, okay. people on YouTube, uh, you

[05:17] just hear my voice, but people on

[05:18] Instagram are coming on with with me on

[05:21] a journey down here to go grab crazy

[05:24] straws

[05:27] from the bar.

[05:29] And now we have Crazy Straws. And now we

[05:32] are coming back upstairs.

[05:46] Roger that. We have crazy straws.

[05:50] >> Crazy straw.

[05:52] >> Yes.

[05:53] >> Oh, hell to the Yep.

[05:56] >> A crazy straw. He's going to win it

[05:58] [laughter] by the power of

[06:01] >> I'm making a point that everything I

[06:03] have to drink tonight will come out of a

[06:05] crazy straw.

[06:07] >> That was a mistake.

[06:09] throughout the night. Uh for people on

[06:11] YouTube, uh you will see the microphone

[06:14] being passed around. Frey is the one

[06:16] who's constantly miked up since he's the

[06:18] cook and the star of the show.

[06:21] >> Um

[06:23] uh Rick says Instagram gets more love

[06:25] than YouTube. There is a way to wire

[06:30] wireless

[06:32] wirus

[06:34] wirelessly stream

[06:36] from. So for these guys, they just need

[06:39] a nice

[06:39] >> the action five and action six

[06:42] >> turkey pan,

[06:42] >> but it only goes to a mobile device.

[06:47] >> Yep.

[06:48] >> The the video quality

[06:50] >> isn't any better.

[06:52] >> Honestly, it's a little bit worse than

[06:54] just using the camera and whatever

[06:55] mobile device you have like a phone,

[06:57] phone etc.

[06:58] >> And our oil is what? Just

[07:01] >> so I need water,

[07:02] >> low heat. And uh the rules with this uh

[07:06] is if anybody if if anybody wants to use

[07:08] the mic, you can just make a grabby hand

[07:10] toward the mic to talk on mic. I have to

[07:12] put the mic down for a second.

[07:14] >> And if and if the mic is down, that

[07:16] means it's an open mic. Someone can just

[07:18] go grab it.

[07:19] >> I'm on two of them now.

[07:23] >> I have one and that's enough for me.

[07:26] >> The white zone is for loading and

[07:28] unloading only.

[07:34] All right. Uh, hello chat. Welcome back

[07:36] again. I know it's not grandma pie. If

[07:39] any of you remember that will be

[07:41] occurring during a special. We're going

[07:43] to make a whole production out of it.

[07:45] Um, so for tonight we are going to do

[07:48] roa vieja which is a Cuban dish

[07:51] consisting of flank steak and some

[07:53] peppers and some onions and a whole

[07:55] bunch of fun spices and things like

[07:57] that. Um, the reason why we're doing

[07:59] this is is myself and a bunch of other

[08:01] folks went to Phoenixville Pride this uh

[08:05] earlier today and uh kind of got

[08:07] kidnapped by a bunch of Tia in uh El

[08:10] Burrito in Phoenixville. If you're a

[08:12] Pennsylvania local, go check them out.

[08:14] Um, they kind of chucked us into the

[08:17] back of their booth and started feeding

[08:19] us the uh the entirety of the rest of

[08:22] the time we were at Pride. So, uh, I

[08:25] kind of was like, "All right, well, I

[08:26] guess it's going to be, uh, Latin food

[08:28] night." So, uh, we reached out to Mr.

[08:32] Regular here, and we decided, all right,

[08:33] let's do another, uh, regular dinner.

[08:36] So, as we have here, our flank steaks

[08:39] are dry brining right now. Uh, and then

[08:42] we have our peppers and all of our

[08:43] spices and everything else prepped out.

[08:46] Uh, the white liquid in the jar is not

[08:49] containing a Fluttershy. It is macioli.

[08:52] Yes, it is not the correct thing for the

[08:54] type of food. However, uh Wegman's has

[08:57] canned macioli, which is the precursor

[09:00] to soju. Absolutely wonderful. $12 for a

[09:04] fourack.

[09:05] >> There it is. That's the mango version.

[09:07] Delicious.

[09:08] >> What's the HPV on this?

[09:10] >> 6%.

[09:11] >> All right.

[09:11] >> So, not the worst, not the best.

[09:13] >> Sample many things through throughout

[09:15] the night, so I'm not going to drink the

[09:17] entire thing.

[09:17] >> Well, drink half of it. He'll drink the

[09:19] other half.

[09:20] >> I will. Also, hello Chad. My name is

[09:22] Jack of All Corgs. I am the punk rock

[09:25] Oh, there we go. Now you can hear me. My

[09:28] name is Jack of All Corgs. I am the punk

[09:30] rock corgi here in Philadelphia. I run

[09:33] the uh Philly Furry Barcrawl as well as

[09:37] Uproar. Hello everybody. I'm going to be

[09:40] Freys sue chef tonight. He's basically

[09:43] going to be directing me around and

[09:45] teaching me how to cook this. I'm an

[09:47] experienced chef. I've spent a few years

[09:49] in the kitchen, but I've never cooked

[09:51] this exactly. So, this is going to be a

[09:54] learning experience for you and me, and

[09:57] I look forward to seeing what the hell

[10:00] we're doing tonight.

[10:01] >> That'll be fun. Um, so I know that a

[10:03] couple folks last time within the chat

[10:05] stated they'd love to see uh the recipe

[10:08] posted previous, like prior to us

[10:11] starting this, and I apologize for that.

[10:14] Um, if you want to replicate what we're

[10:16] making tonight, uh, another YouTuber,

[10:19] big shout out to Not Another Cooking

[10:21] Show. Um, New York City ccentric local

[10:26] who makes really, really good recipes.

[10:29] Uh, we're using his for this evening.

[10:31] So, if you go if you look up Roba, not

[10:34] another cooking show, on Google, you can

[10:37] quickly pull up this recipe. And if

[10:39] you're

[10:42] spirited enough to run to the store very

[10:44] quickly and grab the ingredients, you

[10:46] can cook along with us. If not, that's

[10:48] that's fine. Uh, grandma pie ingredients

[10:51] and cookalong stuff will be given to you

[10:54] guys well in advance to our actual

[10:57] thing. Um, so roa translating into uh

[11:03] old clothes or old rags or ripped rags

[11:07] originally comes from Cuba.

[11:11] So, we're going to be doing that this

[11:13] evening. Uh, and you'll see with all of

[11:16] our prep here that we've done a couple

[11:18] hours prior, all of our spices and

[11:20] everything in our little cups here. Our

[11:23] meat is here, veggies and all that. Yes.

[11:26] Very professional. as according as well

[11:28] as last time where we you know smoked

[11:30] out the entire

[11:31] >> misl

[11:33] is correct. Um so the first thing we're

[11:37] going to be doing this evening outside

[11:40] of talking smack is we're going to be

[11:42] browning all of our lovely flank steak

[11:46] which I'm going to have my buddy Jack

[11:47] here do. Uh so if you can preheat that

[11:49] pan, throw the avocado oil in. He's

[11:51] going to be browning these. I'm going to

[11:53] drink my macioli and start talking

[11:55] smack. So, I'd love to see what chat

[11:57] says about certain foods and everything

[11:58] else as long as car stuff with Brian,

[12:01] Mr. Regular, obviously,

[12:03] >> and we'll go from there.

[12:05] >> Cool.

[12:06] >> Yes.

[12:07] >> Oh,

[12:07] >> yes. And don't worry that uh

[12:11] don't worry, it's not like I'm absent

[12:13] from this. I'm going to be holding the

[12:15] phone. And for everybody watching on

[12:17] Instagram right now, uh please go over

[12:20] to YouTube. The the 15 people that are

[12:22] on Instagram, please go over to our

[12:24] YouTube channel. uh regular cars on

[12:26] YouTube, you get a much better shot than

[12:28] my phone. Uh you get the entire kitchen

[12:31] and everybody moving around. So uh and

[12:33] also we'll be paying

[12:34] >> recommend YouTube is you get the entire

[12:37] wide angle.

[12:38] >> It's far superior

[12:40] >> and also it handles uh we're using a DJI

[12:43] Action 5 as our webcam. They work very

[12:46] well as this and they have a very good

[12:49] dynamic range. So even though we are lit

[12:51] from the top, you can still see

[12:53] everybody. Uh hello. Oh, hey Tony.

[12:55] Tony's in the chat. Tony Airlines is in

[12:57] the chat.

[12:58] >> Hey, Tony.

[12:58] >> He's having uh it's it's Father's Day

[13:00] weekend for him.

[13:01] >> Hello, Mr. Readington.

[13:02] >> Hey.

[13:03] >> Yes, he's in the chat. Hello, Tony. Wish

[13:06] you were here. And uh Okay, so the

[13:10] people are joining and leaving on

[13:12] Instagram for a little bit. My phone is

[13:14] going to continue working simultaneously

[13:16] casting Instagram or Tik Tok. Um so

[13:19] eventually we have to get like the Tik

[13:21] Tok people in here. Uh, but for

[13:23] everybody on Instagram, please go over

[13:24] to uh YouTube, uh, Regular Car Reviews

[13:28] on YouTube. We're live streaming there

[13:29] right now. Uh, and you can join in the

[13:31] fun and see all the other stuff that

[13:32] isn't happening. Anyway, you were

[13:35] saying?

[13:36] >> Yes. So, where we're at right now, um,

[13:38] cookingwise, I am the cooking corgi as

[13:40] well. One thing you need to do is

[13:42] preheat your pan because if you heat it

[13:44] up really fast and then put a bunch of

[13:46] oil in, you're going to get hot spots

[13:47] and your meat is not going to brown

[13:50] evenly.

[13:52] Set it low and slow. And by the way, if

[13:54] anybody takes anything from this

[13:56] tonight, my advice is simply low and

[14:00] slow. It is the best way to do anything.

[14:02] It is even cooking it. You also get the

[14:06] advantage of being able to take

[14:07] advantage of flipping your meats,

[14:09] whether it be shrimp, salmon, steak,

[14:11] pork, chicken. And you can see if it's

[14:14] browning evenly or if you end up getting

[14:18] spots where it's really burning on one

[14:21] side and really uncooked on the other.

[14:25] >> And as folks recall from the last time,

[14:28] uh, we now I have mine.

[14:29] >> Oh, that's right. You do have your own.

[14:31] Oh. Oh, Mr. Regular, back to you.

[14:33] >> Oh, yeah. Okay. So, my first my first

[14:35] impression of what is this called again?

[14:37] >> Macioli.

[14:38] >> Macioli. It is very very sweet. Uh, it

[14:41] is tangy and uh dangerously I cannot

[14:45] taste the alcohol at all.

[14:46] >> Yep. It's only 6% and it's the precursor

[14:49] to soju.

[14:51] >> So, when we have Oh, and Mr. Philly is

[14:54] back.

[14:54] >> We're going to eat a little bit more.

[14:56] [laughter]

[14:59] >> Uh, so Mr. Philly is back uh from

[15:03] sleeping on the floor as as we do with

[15:05] uh Philadelphia residents. Um so macioli

[15:10] is the precursor to soju. So they take

[15:12] that, filter it, and then distill it

[15:15] into soju.

[15:17] >> Um macioli in most of the places in

[15:20] Monco, if we ever like kind of explore a

[15:24] bit more, um they serve it to you kind

[15:27] of in a brass colored bowl. Oh, and the

[15:31] original like like a punch bowl.

[15:33] >> Yeah. No, like a tiny little brass brass

[15:36] color bowl that you kind of and the the

[15:38] whole thing with it is you have to get

[15:39] it down in one chug.

[15:41] >> Um, so the original flavor

[15:44] >> this is like candy. What's What's fun

[15:45] about chugging candy.

[15:47] >> So with that, that's a flavored one. I

[15:50] have the original here. The original due

[15:52] to the yeast has an almost bananaike

[15:56] flavor to it. almost like a uh German uh

[16:00] wheat beer.

[16:01] >> Okay.

[16:01] >> So, it has that kind of banana content

[16:03] to it.

[16:04] >> Yeah. It's unfiltered and thick.

[16:06] >> So, you're going to get that with it.

[16:08] >> It is wavy. I think we're ready.

[16:12] >> You want to take a look? Shake it

[16:13] around.

[16:14] >> You should be good. So,

[16:15] >> Oh, I taste the alcohol with that. I

[16:18] don't really think it's all that thick.

[16:19] >> Easy ass.

[16:21] Yum, yum, yum. I It honestly just tastes

[16:24] like water with a with a general purpose

[16:27] alcohol. Not like a vodka. Just like a

[16:29] general like Oh, you are drinking

[16:30] alcohol. Oh, okay.

[16:32] >> And also, real quick, um, can you hold

[16:35] it?

[16:35] >> Oh, yeah.

[16:36] >> One real quick. Whenever you are

[16:37] cooking, we're about to put the meat in

[16:39] the pan. Put it down and away from you.

[16:41] It is the easiest way to stop you from

[16:43] getting a ton of burns on your hand.

[16:45] Please put it down and away from you.

[16:48] That is a hot pan with a lot of oil.

[16:50] It's going to hurt.

[16:52] >> Yeah. Hello on everybody on in Well, the

[16:54] eight people are on Instagram. I'm going

[16:56] to switch over to Tik Tok in a minute,

[16:59] but Instagram, you guys get the up close

[17:01] shot.

[17:02] >> Yep. Down and away.

[17:05] >> Yeah.

[17:05] >> And it's okay to move the pan around

[17:10] just to make sure that the underside of

[17:12] the meat has enough oil underneath of

[17:15] it.

[17:15] >> Yeah.

[17:17] Now, I'm very aware that a lot of people

[17:18] are very scared to get close to a pan

[17:21] whenever there is a lot of hot oil and

[17:23] stuff bubbling around. You can't be

[17:25] scared to do that. You can't be scared

[17:27] to put your hand in and move it around

[17:30] like that.

[17:34] It's fine. It's a little bit of oil.

[17:36] It's going to be a little spicy, but at

[17:38] the same time, you're going to be

[17:40] >> We also have the uh we also have the

[17:42] asbestous hands.

[17:44] >> True. We do have the asbesus hands. I am

[17:46] talking from experience. So, but it will

[17:48] absolutely make sure that there is

[17:50] enough oil underneath of the meat to uh

[17:53] have even cooking on each side.

[17:57] Question from Instagram. Sorry, it's

[17:59] Cars. Interested in reviewing an MR2 or

[18:02] a Starion? Obviously, I own an MR2. Um,

[18:06] and I have reviewed a Starion

[18:09] Star. Um, it's been a while since I've

[18:12] been in one. It'd be fun to do a uh a

[18:15] retake on it, but typically I don't say

[18:18] yes to reviews on live stream because I

[18:21] forget it and then people say, "You said

[18:23] you were going to" and I'm like,

[18:26] >> and I'm like, "You got to send me an

[18:27] email or get into my DMs on Instagram."

[18:30] That's how we're doing it now.

[18:31] Hopefully, we'll get another website

[18:33] soon. I was talking to some people and

[18:35] who may be running a website and helping

[18:37] me out with a search engine

[18:39] optimization,

[18:42] but that's going to be a question for

[18:45] another time. All right. Uh uh people on

[18:48] Instagram, head on over to YouTube. We

[18:51] are live streaming on YouTube. Everybody

[18:53] on Instagram, go over to YouTube. Uh you

[18:55] get much more action and honestly better

[18:58] audio uh because we're using microphones

[19:00] and uh people can hear us better. So,

[19:02] everybody on Instagram, uh, head over to

[19:06] YouTube. Uh, we're going to switch from

[19:08] Instagram to, uh, Tik Tok and let people

[19:11] know there.

[19:15] >> Who's that? Thomas.

[19:17] >> Uh, right in front of drawer. Right in

[19:19] front of uh, uh, Jack. Down by your

[19:22] dick. Jack.

[19:23] >> Down by my dick.

[19:25] >> Aha.

[19:26] >> The man's instruments. The tongues.

[19:29] >> Mhm.

[19:31] There.

[19:32] >> There we go. All right. Lift up a bit.

[19:35] Let's see if we got some good.

[19:36] >> Actually, bring it over here.

[19:38] >> Yeah.

[19:39] >> Something people don't tell you is that

[19:42] Oh, you got to let it set or you're not

[19:45] going to get a crust wrong. You

[19:47] absolutely

[19:49] can lift the meat up and check it just

[19:53] like that or put it back down or just

[19:55] keep flipping it. You're not going to

[19:56] hurt it.

[19:57] >> I give it another like minute.

[19:59] >> Exactly. But you can genuinely check the

[20:03] meat, lift it up and see if it's cooking

[20:07] well and flip it and then flip it back

[20:09] and then flip it back and then flip it

[20:11] back. This idea that you must let it

[20:13] rest or else you will ruin the steak and

[20:15] everything's terrible. No, it's okay.

[20:17] You can keep flipping the steak. So,

[20:20] >> our chefs have genuinely advocated for

[20:23] flipping the steak time and time again

[20:26] over and over to make sure even cooking

[20:28] and that the crust is correct.

[20:31] >> So,

[20:31] >> because if you don't look at it, how are

[20:33] you supposed to know? So chat, just so

[20:35] that we're aware, um because we have a

[20:38] little bit more people this time than

[20:40] the last uh cooking stream, uh we are

[20:44] doing this outside of protocol where we

[20:47] would use a you know steel pan where we

[20:51] get a fond and we get you know we can

[20:54] delaze it and get that flavor in a

[20:58] sauce.

[20:58] >> Yeah. We're we're going more for a

[21:02] overall flavor profile versus the actual

[21:06] like tried andrue. We have a big cast

[21:08] iron Dutch oven. We're going to do

[21:10] everything at once and then at the end

[21:12] of it, we're going to actually, you

[21:14] know, wing it in the oven, give it 2

[21:17] hours while we drink and talk at you.

[21:19] We're still going to do the two hours

[21:21] drink and talk at you.

[21:22] >> Oh, absolutely.

[21:23] But for this, for sake of getting it

[21:27] done in a timely manner, we're not going

[21:29] to do, you know, a lot of the steps that

[21:32] you would see within the recipe that I'm

[21:35] telling you to go for.

[21:36] >> Yeah.

[21:37] >> So, and something else I want to make

[21:39] really clear is that if you can see

[21:41] because the way that it's almost

[21:43] cringled.

[21:44] >> Yeah. There's not a crust in the center.

[21:47] That's okay. That's all right. Because

[21:50] the idea is that you want the steak to

[21:52] be cooked correctly in the center. Now

[21:55] the outside, who doesn't love a good

[21:57] crust? Steak Diane, you know, things

[22:00] like that. But it's not going to hurt it

[22:02] at the end of this

[22:05] to not have an absolutely perfect full

[22:10] surface crust. That's going to be okay

[22:13] because that will be resolved further

[22:16] down the line in the cooking process.

[22:18] For now,

[22:18] >> yeah. So, one of the biggest things we

[22:20] have to keep in mind is this is about to

[22:23] go into an oven partially covered for 2

[22:27] hours. And while it's only 300°, it's

[22:31] still going to give it an additional

[22:34] crust. That mayard reaction that we're

[22:36] getting on the crust with it, while

[22:40] important,

[22:41] isn't going to affect the overall

[22:44] melding of flavors during this, you

[22:47] know, low and slow cooking process that

[22:50] we're going for with this. Again,

[22:53] >> it will basically be all evened out

[22:55] throughout the rest of the entirety of

[22:57] the process. This is just building the

[22:59] flavors from the start,

[23:01] >> correct? So, we're we're trying to get

[23:04] enough crust that it that can meld into

[23:07] the sauce that we're making in the first

[23:09] place. We got to say hello in the chat

[23:13] uh to uh Fred uh the animator who uh is

[23:18] animating the fox in space. Uh

[23:21] >> no way.

[23:22] >> Yeah, he's in the chat.

[23:23] >> Hello.

[23:24] >> Uh

[23:25] >> huge fan of your uh work by the way.

[23:27] Huge huge fan as well.

[23:29] >> Yeah, got my own. I'm just one of your

[23:31] biggest fans and

[23:34] >> yeah, Jack can do you. Jack can do you.

[23:37] >> I cannot do it perfectly, but yeah,

[23:39] please give up the good work. Everyone

[23:40] is looking forward to episode 3. Thank

[23:42] you for your dedication to putting all

[23:45] the effort into the animation and

[23:46] everything.

[23:47] >> Looking forward to it.

[23:48] >> Yeah, you uh you hit those Adult Swim

[23:51] vibes from like back during childhood

[23:54] that just a lot of people can't [ __ ]

[23:56] hit.

[23:56] >> No. God damn. Please come to Furry

[24:00] Delia. Who knows? Maybe we'll make a

[24:01] guest of honor. I don't know. Yeah,

[24:03] >> actually. Uh, so fun fact, I actually uh

[24:05] had a conversation with you years and

[24:08] years ago in Anthrocon

[24:10] um while you were in the lobby of the

[24:12] Weston. I was like, man, I love the work

[24:15] you do. You were like sitting on your

[24:17] laptop like drawing out more stuff. I

[24:20] look much fatter and older now, so cool

[24:23] if you don't recognize me. Yeah, but uh

[24:26] it was that actual like one of those

[24:28] meet the stars moments for me and the

[24:31] fandom. So, good on you. Keep on going.

[24:36] >> Yeah, I know. I know you're way up in

[24:38] the magic lands of Canada, but obviously

[24:41] open invite here to the house. Hang out

[24:43] with the gang. Philly's great. It rules.

[24:46] Um let me just see what Fred says. Uh

[24:49] Fred says, uh

[24:52] uh right on. Next time I drive down to

[24:54] see my mom in Tennessee, I'll come by

[24:56] and hang out. So, yeah. Um, right on,

[25:00] dude. I appreciate it. Uh, Fred says,

[25:02] "For sure. I'll pass by you when I come

[25:04] down." Yeah,

[25:07] >> we'll do another one of these. You can

[25:08] come cook whatever the hell they make in

[25:10] Canada. I assume goose or something. I

[25:13] don't know.

[25:14] >> We can always use more people in the

[25:16] kitchen. You look like you would be good

[25:17] at the kitchen.

[25:18] >> You look skinny. YOU LOOK SKINNY.

[25:21] >> YOU LOOK SKINNY. YOUR MOM'S WORRIED

[25:23] ABOUT YOU. COME ON. BY THE TIME YOUR

[25:26] MOTHER, if she saw you when you walked

[25:28] there, she would have smacked you in the

[25:29] back hand and said, "Oh, you get in the

[25:32] kitchen and you eat while you're

[25:33] cooking. You're eating and you're

[25:34] cooking. You got to do it."

[25:36] >> Hey, what's the matter? There's my

[25:38] boyfriend.

[25:38] >> So, so this whole thing, we had this

[25:42] moment

[25:43] when we were all at a quadifer out in um

[25:47] uh Wisconsin. And one of the defining

[25:50] moments of that convention is that all

[25:53] of us like most of like like half the

[25:57] senior staff for Philadelphia goes to

[25:59] Wisconsin but doesn't turn off the East

[26:03] Coast while we're out there.

[26:04] >> Oh no, I purposely did that party.

[26:07] >> So I did so that the actual name of that

[26:10] party internally was the East Coast New

[26:14] Jersey Boardwalk Italian American

[26:17] Restaurant Party. Was this a quadrer?

[26:20] >> Yes.

[26:20] >> Oh, yes. I was his shoe. Uh shoe sue

[26:23] chef.

[26:24] >> Uh which one are we talking about? Are

[26:26] we talking about the cheese party?

[26:28] >> The cheesecake party we helped with. But

[26:29] the Italian

[26:31] >> So here's Yeah. So here's what we did.

[26:33] We turned the entire suite. They went

[26:36] out to like Menards or whatever and got

[26:38] the red and white checkered placemats.

[26:41] >> Menards

[26:42] >> set. Where did you go? Was it Menard?

[26:44] >> No. No. We imported those.

[26:47] >> Yes. We put them in the van and imported

[26:50] them. This like the 12 hour.

[26:52] >> So,

[26:54] about 30 seconds.

[26:56] >> I love everybody from the Midwest. I

[26:58] love how polite they are, but it gets on

[27:00] my nerves a little bit because people

[27:03] from the Midwest never really say what

[27:05] they mean. You have to put everything

[27:08] through the Fargo uh niceness

[27:13] translator.

[27:16] >> I get it. people are well behaved, your

[27:19] cities are safe, and

[27:23] but

[27:26] >> having this moment of everybody doing

[27:28] the general like

[27:30] >> perfect

[27:30] >> like Philly, Jersey, New York City

[27:34] general vibe just cranked up the accent

[27:37] on me more knowing that we were there.

[27:39] So, we're having this huge All we did

[27:41] was cook spaghetti or all you guys did

[27:43] was cook spaghetti. Yep.

[27:44] >> We're playing nothing but Billy Joel,

[27:46] Bruce Springsteen, what else?

[27:50] >> Uh, so I I did an entire playlist where

[27:53] it was uh Billy Joel songs, Bruce

[27:56] Springsteen, and then just

[27:58] stereotypical. You hear this on the

[28:00] boardwalk in New Jersey.

[28:02] >> Yeah.

[28:03] >> At the Red Sauce joint.

[28:05] >> Yeah.

[28:06] >> It's And then we had the open door. It

[28:09] was a party that was so successful,

[28:11] people the whole con knew about it. And

[28:13] we're like, "Is this like the spaghetti

[28:15] party?" And when people would come up,

[28:17] we would be yelling at them.

[28:19] >> Oh, yeah. I was yelling. I was yelling.

[28:22] Every single person who came into that

[28:24] room, uh, my hands are dirty.

[28:25] >> My hands are dirty.

[28:26] >> Would you mind holding it for me? Thank

[28:27] you. Every single person who came into

[28:28] that room, it was, "HEY,

[28:33] >> what are you doing? YOU LOOK SO SKINNY.

[28:35] YOUR MOM'S WORRIED ABOUT YOU. COME ON.

[28:36] YOU WE GOT TO PUT SOME MEAT on those

[28:38] bones. YOU GOT TO COME IN HERE. COME IN

[28:39] HERE. COME IN HERE.

[28:42] GIVING ME A LITTLE BIT OF MEATBALL.

[28:44] >> THE ONLY THING we got from local was the

[28:47] box wine

[28:48] >> because the thing that I said was if

[28:50] we're going to play bottle or red,

[28:52] bottle of wine, we got to have the

[28:55] goddamn [ __ ] wines to back it up.

[28:57] >> Oh, it was glorious.

[28:58] >> AND YOU CAN TELL now

[29:00] >> cuz you're getting me in my zone now.

[29:02] >> Yeah. Yeah. Yeah.

[29:03] >> Because I So like a background on me is

[29:05] I grew up outside of Staten Island.

[29:08] >> Sweet. So, like when 911 happened, I

[29:10] could see the plumes come up, which mean

[29:12] I get rights to that.

[29:14] >> Mhm.

[29:15] >> For having this accent that I do,

[29:17] >> all my friends came from Brooklyn and

[29:19] the Bronx and everything else. I used to

[29:22] sneak off as a child into New York City.

[29:25] >> Oh, that is awesome. You take the ferry?

[29:26] >> No, I take the train. It was a 30-minute

[29:28] train ride.

[29:29] >> Oh, hell yeah.

[29:29] >> It was a $12. If I could get $12 from

[29:32] cutting people's lawns.

[29:34] >> I got Okay. if it I I $12 for cutting

[29:38] people's lawns. I could get on NJ

[29:39] Transit and go 30 minutes into the

[29:42] middle of New York City.

[29:43] >> That's awesome.

[29:44] >> And so I go in there with my friends and

[29:47] we just explore everything that the city

[29:49] had to offer.

[29:50] >> That is so cool.

[29:51] >> At at the age of like 14 and 15, not

[29:54] knowing what the hell like my like own

[29:57] ability to die is.

[29:59] >> Yeah. Yeah.

[30:00] >> Going into the city and being like, "All

[30:01] right, yeah, let's have a good [ __ ]

[30:03] time."

[30:03] >> Yeah. So

[30:06] when we went and did that party, I

[30:08] poured my heart, soul, [ __ ] [ __ ]

[30:11] whatever you want to say into it because

[30:14] that is the feeling that I have missed

[30:18] so much.

[30:19] >> Mhm.

[30:19] >> With coming out and everything else and

[30:21] and we kind of had that, right? Right.

[30:23] So, I had a lot of people come up to me

[30:26] from not just Jersey and not just New

[30:30] York and not just Pensy and and and and

[30:33] like the tri-state area and they said,

[30:35] you know, I have not been able to

[30:37] experience the feeling that I'm

[30:39] experiencing.

[30:40] >> Yeah.

[30:41] >> With this, you know, the checkered

[30:43] tablecloth and the, you know, the

[30:47] on the TV.

[30:48] >> Yeah. It's just everything. the shakers

[30:49] with the parmesan cheese and the hot the

[30:53] hot peppers.

[30:55] >> Oh, I purposely got them because I knew

[30:57] that that was a [ __ ]

[30:59] >> It's authentic. It's authentic. It was a

[31:02] thing that it was like I have not been

[31:04] able to experience this because I came

[31:08] out as something

[31:09] >> and everyone around me told me to [ __ ]

[31:12] off.

[31:12] >> Oh, that sucks. So, we had so many

[31:16] people,

[31:17] >> even from the Midwest, who said, "Oh,

[31:19] this is [ __ ] wonderful."

[31:21] >> Yeah.

[31:22] >> Imagine like how cool be that

[31:26] >> to have the the and and I say this with

[31:29] nothing but love, but growing up that

[31:31] was not the Italian restaurant. That was

[31:33] the Italian.

[31:35] >> It was just cheap food, but it was a fun

[31:38] environment. But if you combine that

[31:39] with the ability

[31:41] >> to be queer, weird, furry, but with just

[31:46] that smear of oil, New Jersey,

[31:49] Boardwalk, for me, it's OCNJ. That's

[31:52] that's my spot because

[31:53] >> I'm a Point Pleasant for me.

[31:55] >> Some people like to see Isle City, you

[31:57] got Avalon,

[31:58] >> uh, you got Kate May, Atlantic City

[32:01] sucks ass,

[32:02] >> but for me,

[32:03] >> Wildwood, where are you on Wildwood

[32:05] >> now? Now, so Wildwood for me, yeah,

[32:07] >> was the fireman's convention. Okay.

[32:09] >> Cuz again, growing up,

[32:14] >> the job I'm in is not, you know,

[32:17] >> a mistake.

[32:18] >> If you need more rags, they're they're

[32:20] down there or in the lazy Susan down

[32:22] below the

[32:22] >> Wildwood for me was fireman's

[32:25] convention. So, when I grew up with

[32:27] Wildwood, my family didn't really go

[32:29] there. We went to Point Pleasant cuz

[32:30] Point Pleasant was the cheaper, safer

[32:32] alternative. What we're talking about is

[32:34] all the beach towns in uh South Jersey.

[32:37] >> Yeah. So, Wildwood was the fireman's

[32:40] convention spot.

[32:41] >> Wildwood is the big one. It's right It's

[32:43] right south of Atlantic City. That's

[32:46] where a lot of the families go.

[32:48] >> Right before Kate May,

[32:52] >> we talking about we're explaining to

[32:54] people online the hier well hier in my

[32:57] opinion there is a hierarchy of New

[32:59] Jersey,

[33:00] >> but it's a very broken hierarchy.

[33:03] Yeah, in a way. But so it it's weird for

[33:07] me because growing up my hometown is

[33:11] technically the gateway to the Jersey

[33:12] Shore.

[33:13] >> Okay.

[33:13] >> So we are the southern end of the Ronin

[33:17] River.

[33:18] >> How far are you from the New Jersey uh

[33:20] the Atlantic City Expressway?

[33:22] >> Uh oh no, very far. Okay. However, when

[33:24] you look at New Jersey on the water

[33:27] side, we have the butt crack.

[33:30] >> The butt crack. And so that big river

[33:32] goes in the middle of it. I am on the

[33:35] southern end of the butt crack.

[33:36] >> Okay.

[33:37] >> And then you have the thing that comes

[33:39] out and then you have the hook.

[33:41] >> Yeah.

[33:41] >> So I am the first town

[33:44] >> that is the butt crack.

[33:46] >> Okay.

[33:46] >> Of the southern side. Yeah.

[33:48] >> So my hometown was gateway to the shore.

[33:50] This that and everything else. So I grew

[33:52] up on the saltwater.

[33:54] >> Mhm.

[33:55] >> But just the bay. M mhm.

[33:57] >> Um, so what you get with that is going

[34:01] to the more tame

[34:04] >> sections of the shore because

[34:07] technically we're a shore town, but

[34:09] we're not considered a shore town

[34:11] because we're not in open water.

[34:14] >> We're in the bay,

[34:15] >> right? Yeah.

[34:16] >> Um,

[34:18] and and so it puts that taste in your

[34:21] mouth that like places like Seaside are

[34:23] not the place to go.

[34:25] >> Oh god. Seaside

[34:26] >> Seaside Heights.

[34:28] >> Well, there's Seaside Heights, Seaside

[34:30] Park.

[34:32] >> Uh, fun little anecdote. At one point

[34:34] when I was working,

[34:36] >> at one point when I was working, our

[34:38] manager, our night manager mentioned he

[34:40] was going to just seaside and you just

[34:44] hear everyone on just groan. He's like,

[34:46] "I'm going to the park, not Seaside

[34:48] Heights." We go, "Oh, thank God."

[34:51] If that doesn't give you a good litmus

[34:53] test of Seaside Heights and Seaside

[34:54] Park. Also, everybody here on

[34:57] >> Oh, are your hands still dirty?

[34:58] >> Uh, no, we're clean. Okay.

[35:00] >> Also, everybody on YouTube, Instagram,

[35:02] uh, every social,

[35:05] >> this is my boyfriend.

[35:10] >> This is Chase. This is my boyfriend.

[35:11] He's just popping in. Hello. Hello.

[35:14] We're going to get back to the cooking

[35:15] in one second. I just wanted to shout

[35:17] him out because God, I love him.

[35:19] >> You mentioned Jersey Shore Towns and you

[35:21] activated me just a little.

[35:22] >> Just a little.

[35:24] Oh, because the war that you kick off

[35:26] when you do that. Oh.

[35:28] >> Oh, I'm aware. Um,

[35:29] >> but I will say, um, me personally, oh, I

[35:32] feel like I should be over here saying

[35:33] this in full front of the camera.

[35:36] >> I will fully admit I am here in the

[35:40] great state of Philadelphia, my country.

[35:45] >> Country of Philadelphia. Be honest here.

[35:48] >> Yeah, I know. But I do have to admit

[35:49] >> only we get away with burning down our

[35:52] infrastructure when we [ __ ] win.

[35:54] >> Would you be able to check that by the

[35:55] way?

[35:55] >> Yeah.

[35:56] >> Thank you. I do have to admit, everyone

[35:59] on the internet, this is hard to say.

[36:03] I'm

[36:05] spent 30 years in Pittsburgh,

[36:09] Pennsylvania. Yes, I am from

[36:14] >> That doesn't affect me anymore. You can

[36:16] keep Can I say [ __ ]

[36:19] >> Can I?

[36:20] >> Yeah,

[36:20] >> you just said it.

[36:21] >> Yeah.

[36:22] >> Yeah, cool. You can [ __ ] on me all you

[36:24] want.

[36:25] >> I It's just a part of Ohio.

[36:28] >> No, that a part of Ohio is called West

[36:31] West Virginia and we want nothing to do

[36:33] with that. No, I am absolutely a uh

[36:36] Yinszer. I spent 30 years living there.

[36:38] And let me tell you, Bloomfield, Little

[36:41] Italy.

[36:44] Oh, yes. I grew up on a lot of Italian

[36:48] food.

[36:49] My grandmother's grandmother's

[36:52] grandmother brought those recipes over.

[36:55] And there he goes. My grandmother's

[36:57] grandmother's grandmother

[37:00] brought those recipes over from the old

[37:02] country. And we had those for dinner for

[37:05] years and years and years and years and

[37:08] years and years and years and years and

[37:11] years and years. And they were all

[37:13] delicious every single year. And you

[37:14] know, at least you get the pass of not

[37:16] having hot I have my own. At least you

[37:19] get the pass of not having hot dish.

[37:21] I'll tell you that.

[37:22] >> Fair enough. Whatever the [ __ ] that is.

[37:27] >> And then my mother decided, "Yeah, I'm

[37:29] going to marry somebody from Poland and

[37:32] I got to learn what glumpies were."

[37:34] >> Bunny.

[37:35] >> Yes.

[37:36] >> Uh-huh.

[37:38] And we smashed it all together and said,

[37:40] "WHAT IF ALL OF the cabbage had more

[37:43] tomato?"

[37:46] >> Oh, no. I still got to bring you over to

[37:48] the spot over in uh Wayne.

[37:52] >> Still got to go to the spot in Wayne.

[37:53] Blue elephant Thai Italian Fusion. You

[37:58] think it doesn't work, but boy does it

[38:01] work.

[38:01] >> Oh, you want that? Okay, everybody here

[38:03] who's on camera right now who's watching

[38:05] and seeing and reading and watching and

[38:08] reading Golden Triangle

[38:12] in Philadelphia

[38:15] Burmese food.

[38:17] You want to see some real smashing

[38:20] together of cultures and cooking and

[38:24] techniques and spices and delicious Oh

[38:29] yeah. Burmese food. That's the move.

[38:33] >> The python there is.

[38:35] >> Say again.

[38:36] >> The python there is.

[38:39] >> I would eat python.

[38:40] >> Oh, no. We have a

[38:42] >> Oh, I didn't tell you about this. We had

[38:43] an exotic meat store in Pittsburgh. You

[38:46] could get elk.

[38:49] Uh elk moose rattlesnake.

[38:55] >> You could get whatever you wanted.

[38:58] >> Oh, I'm I'm keeping it just to those

[39:00] three. Oh, Mr. Regular. Go ahead.

[39:02] >> Uh we have it's it's a little bit a

[39:04] while ago, but uh Fred had a response to

[39:06] stuff to cook. Uh he said something

[39:09] about Let me scroll back up here.

[39:14] >> Scrolling back up. Thank you for hanging

[39:16] out Fred.

[39:17] >> Um

[39:21] >> it's la.

[39:24] Okay. Fred said a while ago uh that he

[39:27] makes a mean strawberry pretzel salad.

[39:30] I'm not sure if that was a joke or

[39:32] >> I don't know what that is.

[39:34] >> Okay.

[39:35] >> I'm going to take it as an offense.

[39:37] >> Carb strawberry. No. Nope.

[39:40] >> Okay. He also uh mentioned poutine, of

[39:43] course. And

[39:45] >> I mean, we have international people

[39:46] coming from Canada and Montreal and down

[39:50] to Philadelphia. Sure.

[39:53] >> Fred says it's not a joke. Strawberry

[39:55] pretzel salad is not a joke. So, you

[39:57] have no idea what that is.

[40:00] Someone else says

[40:02] pie coming up the pipeline after this.

[40:04] So

[40:04] >> that's that's going way down the list.

[40:12] >> Uh love machine says. Oh yeah, that's

[40:16] roommate. Uh Holly. Yes, this this house

[40:18] does have a basement bar. I need I need

[40:21] to bribe uh Allan to put an access point

[40:25] down in the basement so we can get

[40:27] decent Wi-Fi to stream from down there.

[40:29] You can, but it's

[40:32] real player is streaming. Yeah.

[40:33] >> Yeah. I mean, it's not as fun as us

[40:35] cooking live. You got a couple more.

[40:37] Chuck them in the pan and we're good to

[40:38] go.

[40:40] >> Chef.

[40:42] >> Yes, chef. Yes, chef.

[40:45] >> Thank you everybody for watching. I

[40:47] apologize. says, "I need to go over here

[40:49] to the laptop."

[40:50] >> Fred just goes, "I'll take care of

[40:52] myself."

[40:53] >> Okay. Uh Fred says, "Uh, what strawberry

[40:58] pretzel salad is is crumbled pretzels

[41:03] with butter and sugar as the crust,

[41:07] cool whip, and Philly cream cheese as

[41:10] the middle."

[41:11] >> Wilford Brimley is losing his toes in

[41:14] his own death right now.

[41:18] And then jell-o and strawberries for the

[41:20] top. So this sounds like a casserole.

[41:22] >> This sounds like I wasn't born in the

[41:24] 70s.

[41:26] >> Does it have gelatin? Is it

[41:28] >> Yeah. Yeah. Jello. Yeah.

[41:30] >> Yeah.

[41:35] >> F1C says, "Love you guys. Love you too.

[41:38] Thank you for watching."

[41:38] >> Oh, thank you.

[41:39] >> Have we reviewed an IS-300 yet? I can't

[41:42] remember if we did or we didn't. I've

[41:44] reviewed so many cars. cuz I'd honestly

[41:46] have to cheat and look.

[41:48] >> Uh Fred says, "Yes, that is a casserole.

[41:52] It's done in a casserole dish."

[41:54] >> Ah, it's just hot dish with sugar.

[41:57] >> That's not a point in your favor.

[41:59] >> That's You know what? It rides reminds

[42:01] me of mud. Remember that?

[42:03] >> Mud.

[42:04] >> Oh, like dirt. Excuse me. Dirt.

[42:07] >> Oh, like the dirt cups from like DJI

[42:09] Fridays. Yeah.

[42:10] >> Yeah. Yeah. Yeah. Like some people from

[42:12] the church would make that in a

[42:13] casserole dish and you just scoop it

[42:15] out.

[42:16] >> Yeah.

[42:16] >> Yeah. Somebody like some old [ __ ] died

[42:18] that you didn't care about and you got

[42:20] to eat like fun things.

[42:22] >> Yeah.

[42:24] >> I need more beer.

[42:25] >> Oh, hi. Hello.

[42:27] >> What's up?

[42:27] >> Hi.

[42:28] >> Hello.

[42:30] >> I'm put even though I love this. I love

[42:32] drinking it, but I want to drink

[42:34] something else. So, I am taking this

[42:36] soju precursor and putting it in the

[42:39] basement bar fridge and then I'll be

[42:42] back

[42:42] >> today. Oh, recycle bin.

[42:45] >> Yeah, Fred says dirt cup with crumbled

[42:47] crumbled Oreos and gummy worms.

[42:50] >> I thought that was good [ __ ] Like like

[42:52] in like a church cons um

[42:56] like you have a church dinner afterwards

[42:59] >> and it was there. That was just TJI

[43:01] Fridays for like my like dirt poor

[43:04] family on like a normal Friday.

[43:06] >> Damn.

[43:07] >> No [ __ ] like

[43:09] >> I'll be right back. Got to go down to

[43:10] the bar.

[43:11] >> Looking great though. Smells fantastic.

[43:13] >> There's one person watching on Twitch.

[43:16] We're not going to bother.

[43:19] >> Good. What a good coffee. Good.

[43:23] >> Good. This one's probably going to take

[43:26] more time. All right. It's a bit

[43:27] thicker, but that's fine cuz we still

[43:29] got uh

[43:31] we going to be up late tonight, Chad.

[43:34] Oh, yeah. You going to be with us a

[43:35] while. We about to uh delve into uh

[43:40] cataclysmic issues.

[43:45] >> I don't know what that means. All I know

[43:47] is we have an

[43:49] >> Keep drinking.

[43:51] >> I was about to say we have an endless

[43:52] amount of alcohol, but sure. Hooray.

[43:58] Yeah.

[43:58] >> Let's talk about the health care system

[44:00] and how we [ __ ] hate it.

[44:06] >> After my 70our week and I'm here at Mr.

[44:09] Regulars drinking a lot of [ __ ]

[44:11] booze.

[44:12] >> Yeah, we're up to 55 for me. So, let's

[44:14] go baby.

[44:16] >> Oh my god.

[44:18] >> I love shitcoed Mimosas, baby.

[44:27] the things that I would like to say

[44:29] about the healthare system talking about

[44:31] this one second

[44:34] >> puts me up to it AND THEN GOES

[44:37] I'M SICK of this what would you like to

[44:39] talk about instead considering you

[44:41] sneezed out your last interest

[44:44] >> so what's your new interest if not the

[44:46] health care system

[44:49] >> because Jesus Christ almighty I would

[44:51] absolutely love

[44:52] >> I'd love

[44:53] Yeah, I know he's abandoned us in the

[44:55] healthare system. I would love to sit

[44:56] here and scream about it for the next

[44:58] seven hours, but I don't think that chat

[45:01] or the lovely people on Instagram or

[45:04] YouTube would like to hear about that.

[45:06] Mr. Regular, back to you.

[45:08] >> To answer a question in chat, has my

[45:10] opinion on Ford Rangers uh changed any

[45:14] since the 2000s? I like when I see them.

[45:17] >> We are back cars.

[45:18] >> Yes. Cheers. Cheers to that.

[45:22] I still see them as cheap pickup trucks

[45:28] >> almost.

[45:28] >> I like when I see them. I like that I

[45:31] that they're still on the road.

[45:33] >> I don't know how much time has to pass

[45:35] before I see them as nostalgic or

[45:37] something that I would want to buy.

[45:40] >> Ford Rangers to me, even modern ones, I

[45:43] still view as disposable pickup.

[45:46] >> But then again, when I see EF Civics, EG

[45:51] Civics.

[45:53] >> Those are also disposable cars

[45:55] >> that I very much would like to own or at

[45:57] least own one for a little while. So, I

[46:00] recognize that there is a uh

[46:05] you know, it's really funny.

[46:06] >> Dichotomy is the wrong word. A uh

[46:10] >> I was talking with my uh

[46:12] >> double standard. Thank you on stream.

[46:14] >> Let me go check this chat

[46:17] >> and just from working in the kitchen,

[46:19] >> Mr. E8

[46:22] E8561 says, "I love my 97 Ranger."

[46:29] >> Someone else says, "Uh, Ban says, "No,

[46:32] wait. I'm here for an analysis of the US

[46:34] healthcare system.

[46:36] >> Just give them back. Give the mic back

[46:38] to the other dude." Um, Mr. John Q

[46:42] Citizen says, "Hey, just wondering what

[46:44] in your opinion is the uh cutest,

[46:47] biggest car available on the used market

[46:50] today.

[46:52] Thanks for the content, condiment."

[46:56] That's a good question. The largest,

[46:59] cutest car. Well, we're not really doing

[47:03] 2000 era bubbly

[47:07] >> cars anymore. that is actually almost

[47:10] >> mini still is in the mix. It's pretty

[47:13] big now. The Countryman's pretty big.

[47:16] It's cuteesque,

[47:18] but my vote would go to the Fiata.

[47:22] Yeah, it's it's a nice take. It still is

[47:24] a Miata. It's Is it Italian?

[47:29] Is the styling a little bit better?

[47:31] Honestly, it doesn't look bad. Um, and

[47:34] when I see one, I notice one in the way

[47:37] that I don't notice Miatas.

[47:39] >> Oh, there's someone who just wants a fun

[47:40] daily versus a Fiat is like, oh, someone

[47:44] wanted to spend a little bit more money

[47:45] to be different. So, I know I'm

[47:48] defaulting to Miata is always the

[47:50] answer, but in this case, I say Fiata is

[47:52] the answer to your large. They they they

[47:55] are accommodating to a point. Uh,

[47:58] >> everyday drivers likely.

[48:02] >> All right. So, we are about to go on to

[48:05] the next step of this where we uh wing

[48:08] this [ __ ] in the oven and then we uh go

[48:13] from there. So, um yes, car stuff aside,

[48:17] we are about to form the conglomeration

[48:20] of what is about to become. Uh hope you

[48:23] all have enough caffeine cuz we're about

[48:26] to make this a late night drive. Uh so

[48:29] we are about to add our

[48:33] aromatics if you will spices here.

[48:37] >> Um uh four all of them.

[48:40] >> All four. Okay.

[48:42] >> And yes, we are using pre- chopped. Sue

[48:45] us.

[48:46] >> Pre- chopped is the best chopped because

[48:49] I don't have to [ __ ] cut it.

[48:52] >> We also work 60 70 hour weeks. We are

[48:54] chopped.

[48:56] Uh and then so at this point we are

[49:00] making the uh what we'd like to call

[49:02] Yeah. Perfect. Uh the uh unholy base of

[49:07] Vieja as you will have it.

[49:10] >> Um and then all of that [ __ ] goes in as

[49:14] well.

[49:16] And mind you, for everybody who's at

[49:19] home right now watching this, you don't

[49:22] need every single thing in absolutely

[49:26] perfect millimetric mison plus

[49:31] uh analysis levels. If you missing

[49:34] something, that's okay. If you want to

[49:37] substitute your paprika for chili

[49:39] powder uh

[49:41] >> just be prepared for uh burning your

[49:43] [ __ ]

[49:45] Can you rope a mar?

[49:47] >> No, we can't.

[49:48] >> No.

[49:49] >> But it's not the end of the world if you

[49:52] are missing something or you don't have

[49:54] something or

[49:56] you just don't feel like going out

[49:58] tonight and being like it is 30 minutes

[50:00] down the road and wow that's really far

[50:02] and I don't have this and that sounds

[50:04] like a real pain in the ass. Uh yeah,

[50:06] you're fine.

[50:07] >> Missy book club.

[50:09] >> Get that in there.

[50:13] Yes, we're kind of doing this dump cake

[50:15] style. Um, and that's cool.

[50:22] Again, this is uh very much so uh batch

[50:25] cooking versus actual uh adherence to

[50:30] recipe cooking.

[50:31] >> Someone on Instagram asks, "Are you

[50:32] making lasagna?"

[50:34] >> No.

[50:35] >> Jesus Christ. No.

[50:37] >> No, we are not. This is

[50:39] >> No, we're not in Chicago. So, no, we're

[50:42] not. Um,

[50:43] >> a Chicago style lasagna.

[50:45] >> Oh, I'm sorry. Pizza.

[50:47] >> Yeah. Oh, god. We went off last night.

[50:50] >> I'm going to I am going to hold it in to

[50:53] not have a meltdown here. By the way,

[50:55] would you mind hitting me real quick?

[50:56] >> Thank you.

[51:00] >> Chicago style.

[51:01] >> I'm not eating pizza.

[51:02] >> I'm not I'm not getting sucked.

[51:04] >> Someone on Instagram says that they're

[51:05] going for dump cake style right now.

[51:08] >> Uh, yeah, pretty much.

[51:10] >> Yeah.

[51:10] >> Yeah. So, when when we're talking about

[51:13] like a bunch of drunk talking animals

[51:16] enjoying uh a fine Latin dish, uh this

[51:21] is fine. We're going to mix this all up.

[51:24] Uh we're going to have a good time with

[51:26] it. Uh we're going to keep drinking for

[51:28] the next 2 hours while this cooks. And

[51:31] at the end of it, uh you're going to sit

[51:33] with us at a table that is far smaller

[51:35] than the actual people watching this.

[51:38] and uh you're gonna have a good time,

[51:40] too. So, uh who gives a [ __ ]

[51:43] >> We have a question. Uh is that a I have

[51:46] to go back. I had a question about the

[51:48] apron. Is that a artifact brand apron?

[51:52] >> No, it's a random ass Amazon purchase

[51:55] from three years ago.

[51:57] >> Gotcha. Yeah.

[51:58] >> Same here.

[51:59] >> And the idea that

[52:03] >> Very good. [laughter]

[52:04] >> I got you. Someone wants to come over

[52:07] already.

[52:08] >> Oh, perfect.

[52:09] >> After seeing that, uh, let me get right

[52:12] back to uh, YouTube. Uh, for those

[52:16] people on Instagram, we are also

[52:17] >> live streaming on YouTube and, uh, you

[52:20] get a much wider angle of the kitchen.

[52:22] >> Uh, hello. I'm back on the YouTube

[52:24] comments. Uh, someone asked, Bill Co

[52:27] Jenkins says, "Hey, do we need to wear

[52:29] pants in here?" Uh, we do. You don't.

[52:32] Uh, TJH1 says, "Clearly, I am late. What

[52:35] is he making? I'll um

[52:37] >> rob Vieja.

[52:38] >> Rob Vieja.

[52:40] >> There you go.

[52:42] >> Uh big boxy reveal. Not sure what that

[52:44] means, but hello on teeth. Mr. E8561

[52:49] says Japanese pizza. Hm.

[52:52] >> Japanese pizza.

[52:54] >> Japanese pizza.

[52:55] >> Oh, I heard Japanese.

[52:56] >> Good on that end. Yeah. Grandma Pie is

[52:58] the next pizza episode. We're good on

[53:00] that.

[53:01] >> Japanese pizza. I mean, he's not wrong,

[53:03] but we also have Ropa Vieja on the way,

[53:07] so I'm more than happy to be hungry for

[53:09] that.

[53:11] >> Uh, Mr. John Q Citizen says, "I actually

[53:14] have a Miata NB. It's cute, but not

[53:17] particularly big. For me personally,

[53:19] it's the biggest, cutest car uh to be

[53:22] the Mazda uh Zenos from 1996." So, okay,

[53:25] we're going JDM or possibly Europec.

[53:28] >> Um,

[53:30] questions about Santa Fe. I don't pay

[53:32] attention to SUVs. Hyundai included,

[53:34] says Mr. E8561.

[53:37] Uh,

[53:38] Tuba Sun God.

[53:42] I always thought your marching band

[53:44] practice references were hilarious.

[53:47] Well, thank you. I was in marching band.

[53:50] I was in drum line. I was on bass drum

[53:52] because it wasn't that good.

[53:56] Uh, I think the ultra cheap Rio is

[53:58] decent looking, says Noot 39. I suspect

[54:01] it's not a great car, but hey, I could

[54:03] be wrong. Let me have a uh scroll up to

[54:07] see anything that I have missed.

[54:10] Um yeah, last that's back up where Fred

[54:13] said uh

[54:14] >> uh dirt stuff and Oreos.

[54:19] >> Uh so to answer some other questions

[54:22] that people had, when am I traveling

[54:24] again or or or when I am coming back to

[54:27] Australia? Um, I said it earlier in the

[54:29] stream. I'm coming back to Australia

[54:32] when uh the orange man is gone. When

[54:35] he's gone and then I'll start thinking.

[54:36] I am saving up.

[54:38] >> Perfect.

[54:38] >> Um, I need to save up quite a bit. Um

[54:42] what I want to do uh when I come back to

[54:44] Australia is uh I want to be there for

[54:48] uh fur du and I also um want to do a bit

[54:53] I want to travel more when I was there

[54:56] because when I was there for the first

[54:57] time last year was the year before

[55:03] >> I was only there I only went to

[55:05] Melbourne and I only stayed in Melbourne

[55:08] and we were only there for a week. So,

[55:10] when I go back uh to Australia, it's

[55:12] going to be a solo trip. Nick's going to

[55:14] stay behind, take care of the channel.

[55:16] Um I want to go for a month and I want

[55:18] to move around while I'm down there.

[55:20] Now, I'm going to need quite a bit of

[55:21] money to do that.

[55:23] >> So, we're going to have to do a lot of

[55:24] giveaways and but that's going to be my

[55:27] next thing.

[55:29] It's going to be have one of those

[55:31] things where I take care of all the

[55:32] bills for the house. Uh obviously, my

[55:35] roommates will be here to take care of

[55:36] the place. I'd have to ask them. Very

[55:39] nice. Actually, it wouldn't really

[55:41] matter because I'd go in the summertime

[55:42] and I wouldn't have to worry about them

[55:44] mowing the lawn because it's, you know,

[55:46] different seasons. So, that would be

[55:48] good.

[55:50] Uh, I just have to ask someone for a

[55:52] ride to the airport.

[55:55] >> Um,

[55:57] >> uh, Fred says, "I will 100% ride with

[56:00] you to Australia. I always wanted to

[56:02] go."

[56:05] >> Okay, that'd be fun to go together.

[56:08] Uh I am saving up because I will be

[56:10] flying American Airlines

[56:12] >> out of Philadelphia.

[56:14] >> Uh the flight to Australia is would be

[56:17] Philadelphia connect in Dallas

[56:22] and then from Dallas to either Melbourne

[56:25] or Dallas to

[56:29] uh Dallas to Sydney.

[56:33] Um, you know, probably be flying back

[56:36] into Melbourne and then driving from

[56:38] Melbourne, maybe up to Sydney and then

[56:41] up to the Gold Coast. Um, cuz we are our

[56:44] friend if Matt was still [laughter]

[56:46] hit to be picking us up. Although, we

[56:48] wouldn't rely on him for a ride all the

[56:51] way up the coast. But if he did, you

[56:53] know, obviously I'd pay him.

[56:55] >> We've entered. Um, as far as u I'm

[56:58] spoiled,

[57:00] >> so I will be flying uh first class on

[57:04] American. Um, I like getting the points

[57:08] and uh I like falling asleep.

[57:12] >> So, who knows? Maybe we'd be next to

[57:14] each other,

[57:16] >> but um

[57:19] that's that's how I roll now. It's nice

[57:22] falling asleep, taking that Dramamine,

[57:25] going off into La La Land,

[57:27] and sleeping away most of the flight.

[57:29] Freaking rules. And also, you know, the

[57:32] uh the three course meal in first class.

[57:34] Quite nice. Melbourne. Yes. Fred says

[57:38] Melbourne. Um

[57:41] Fred says, uh to that whole general area

[57:44] really. Yeah. Um,

[57:47] uh, Spearmint Neighbor says, uh,

[57:49] Spearmint Neighbor says, "Any plans on

[57:51] linking up with Garbage Time?"

[57:54] Um, if I recall correctly, there were

[57:57] plans when I went back there to do

[57:59] something with Garbage Time. The problem

[58:01] is um

[58:02] >> are we going to Dank Pod's Lord?

[58:05] >> Yeah. Like I and I wanted to do

[58:08] something with him, but the problem is

[58:09] he was in

[58:12] uh,

[58:13] >> if we're going there,

[58:14] >> Adelaide. Cheers.

[58:16] >> And I was in Melbourne.

[58:18] >> So that's the equivalent of

[58:23] uh Philadelphia to Chicago.

[58:27] It's a quick flight, but a hell of a

[58:31] drive.

[58:33] And

[58:37] we just didn't have the time. We didn't

[58:39] have the ability to we I didn't have the

[58:41] money to take the flight and I didn't

[58:43] have the time to drive it.

[58:46] >> So,

[58:49] it was rough. Australia is a big place.

[58:51] Uh we have our first super chat of the

[58:53] night. Thank you so much. Uh Chris Angus

[58:56] 88 says, "Happy to be back for regular

[58:58] dinner." And someone asking, "Are we

[59:01] making grandma pies?" We are not.

[59:03] >> I told you it was coming.

[59:05] >> Yep, they're coming. It's not tonight,

[59:07] but it's on its way

[59:10] tonight.

[59:10] >> No, no, we're doing the uh we're doing

[59:13] some Latin cooking this evening. And uh

[59:16] Grandma Pie is going to be a bit more of

[59:18] a spectacle. So, tell your friends cuz

[59:21] once uh we'll announce that prior to it

[59:25] happening, it won't just be an impromptu

[59:28] we're going to do Grandma Pie night. Um

[59:32] >> it will be a function.

[59:34] >> Oh, yeah. We're gonna like kidnap a guy

[59:36] from Long Island and [ __ ] It's going to

[59:38] be fun.

[59:40] >> Please say that. Don't say that.

[59:42] >> No, say that.

[59:47] >> All right.

[59:50] >> It'll be a good time.

[59:51] >> That's That's not the camera.

[59:54] >> No, he knows it's not the camera. He's

[59:55] just staring at the chat.

[59:59] >> You're right. I'm staring at the chat.

[1:00:02] One red scenario.

[1:00:03] >> Ah, Mr. Philly's back.

[1:00:06] >> Stronger than ever.

[1:00:08] >> I need to go off mic for a little bit

[1:00:11] cuz I need to empty the dishwasher.

[1:00:15] >> Saved it.

[1:00:19] >> Mr. Philadelphia.

[1:00:21] >> Yes.

[1:00:22] >> Would you be kind enough to rattle off

[1:00:24] some questions from the chat while

[1:00:26] you're over there?

[1:00:27] >> No. It's just going to be the bee movie

[1:00:29] again.

[1:00:32] Hey,

[1:00:32] >> they can't hear you from over there. You

[1:00:34] got to hold on to that.

[1:00:35] >> I am.

[1:00:36] >> [ __ ] you. I'm not Will Sasso.

[1:00:38] >> Who the [ __ ] is Will Sasso?

[1:00:42] >> What? The guy with You've never seen the

[1:00:44] guy with the lemon where he's like with

[1:00:46] the lemon?

[1:00:48] >> Really?

[1:00:50] >> Are we serious?

[1:00:53] >> Oh my god. All right.

[1:00:54] >> Have you tried the new McDonald's fried

[1:00:56] apple pie?

[1:00:57] >> Have you tried the new McDonald's apple?

[1:00:59] >> Oh my god. Have I tried the new

[1:01:01] McDonald's fried apple pie? No, cuz I

[1:01:04] like Jollibee. So, they've been frying

[1:01:06] their [ __ ] forever, so I don't care.

[1:01:10] >> I I I don't do fast food.

[1:01:12] >> I am a

[1:01:13] >> M4TS

[1:01:15] also says

[1:01:17] >> I'm also emptying and filling the

[1:01:19] dishwasher.

[1:01:21] >> I

[1:01:22] >> We're glad we parasocial relationship

[1:01:25] with you.

[1:01:25] >> Yes. Good on taking care of your h your

[1:01:27] your household. So emptying the

[1:01:29] dishwasher.

[1:01:30] >> Good on you.

[1:01:32] >> I hope I hope

[1:01:35] >> $1.99. Uh

[1:01:37] >> yeah. Have I been gaming? Have I been

[1:01:39] playing any games? Yes. I've been

[1:01:41] playing marathon. Marathon is now like

[1:01:43] here's my relationship to video games.

[1:01:46] >> Oh, I have I will leave you.

[1:01:48] >> One game.

[1:01:48] >> I will leave you to

[1:01:49] >> one game that I play that I can do sort

[1:01:52] of that is my video game. Now I paid for

[1:01:57] marathon. I will now play marathon until

[1:02:00] I puke.

[1:02:02] >> Fair enough. I am bad at it.

[1:02:05] >> I'm middle-aged. I'm not a sweaty kid

[1:02:08] who who's only good at video games. I

[1:02:11] play it from time to time. I die a lot.

[1:02:14] I like playing solo. I like being in the

[1:02:17] environment of Taetti, whatever. And I

[1:02:20] listen and occasionally on glorious

[1:02:22] moments, I get the drop on another

[1:02:24] player. But most of the time I hear

[1:02:26] another player and I hide because I'm

[1:02:28] not good unless I have a sniper rifle

[1:02:31] and then I maybe get one shot on them

[1:02:33] and if I don't break their shields I run

[1:02:36] away cuz I'm not good at the game

[1:02:39] sometime. But when I play with other

[1:02:40] people when I'm on a trio I am one of

[1:02:43] two people. I'm either a medic and I and

[1:02:45] I feel good that I'm helping by throwing

[1:02:47] med drones at them or I play Vandal and

[1:02:51] just shoot my arm cannon everywhere

[1:02:53] like, "Oh, some bots. This will do

[1:02:56] something. I have done something." May

[1:02:59] I?

[1:02:59] >> Yeah, I uh here give me one second

[1:03:03] >> because

[1:03:04] >> Fair enough. So, Mr. Regular with his

[1:03:08] extraction shooters. No shade. I know a

[1:03:11] lot of people that absolutely enjoy

[1:03:14] marathon and things like that,

[1:03:16] competitive shooters. I am very much

[1:03:19] somebody who enjoys a good narrative.

[1:03:23] That's my thing. Like I am totally okay

[1:03:25] with people who just want to do like

[1:03:27] PvP. And if that is your jam, more power

[1:03:30] to you. I am somebody who is getting

[1:03:33] very old at 34.

[1:03:37] So, I enjoy a wellwritten narrative.

[1:03:41] I just got done playing My Little Puppy.

[1:03:46] Good God.

[1:03:48] If anybody in chat has played that game

[1:03:52] all the way through or is still on their

[1:03:55] playthrough, I wish you the best of

[1:03:57] luck. Oh. Oh, go ask Holly about my

[1:04:02] Holly.

[1:04:03] >> What?

[1:04:04] >> My little puppy.

[1:04:06] What?

[1:04:06] >> The doggy in heaven game.

[1:04:08] >> Yeah.

[1:04:10] >> Oh, these mics. You don't The great

[1:04:12] thing about these mics, they're DJI

[1:04:14] mics. These Lily John's. These things

[1:04:16] hear from here.

[1:04:17] >> They're very loud.

[1:04:19] >> It's okay. The microphone's taking care

[1:04:21] of it.

[1:04:21] >> Chat, I'm so sorry.

[1:04:23] >> But they're made to be at the sternum

[1:04:25] level, so that's where they listen.

[1:04:27] >> Oh, I am so used to having them right up

[1:04:29] at my face.

[1:04:30] >> Right. Cuz it feel it feels like a Sure

[1:04:32] SM48 or something like that. very mic

[1:04:34] experience for some of us where like

[1:04:36] just don't cup it. But what you can do

[1:04:39] >> if you want to be sensual, you can just

[1:04:41] do this and be like that. Yeah. Right

[1:04:43] there like that.

[1:04:44] >> But normally right here, you know how

[1:04:47] everybody you hand a mic to someone who

[1:04:49] doesn't know how to hold a mic and they

[1:04:50] hold it here and they can't hear

[1:04:52] anything and they're addressing it.

[1:04:54] >> But that's okay. I didn't tell cuz they

[1:04:55] look and feel like them. But all you

[1:04:56] have to do is really hold it. I mean, in

[1:04:58] this day and age, you have people who

[1:04:59] are practically taking a bite out of a

[1:05:00] mic because they're usually in a weird

[1:05:02] head space.

[1:05:03] >> $5 Canadian Simon Trent 8000.

[1:05:07] >> Sure.

[1:05:07] >> Would be interested in trying out a 720.

[1:05:12] >> What's wrong?

[1:05:12] >> Valve MR2. It has It also has a

[1:05:16] >> Qua

[1:05:19] a guy who doesn't Yeah.

[1:05:20] >> Yeah.

[1:05:21] >> All right. Uh, would you be interested

[1:05:22] in trying out a 7 A 20 valve MR2? So I

[1:05:25] think he's talking about a silver top or

[1:05:27] a black top beams engine. It also has a

[1:05:29] qua limited slip if Yeah.

[1:05:32] >> to see what it's like in an AW11. So you

[1:05:34] have a black top or a silver top in an

[1:05:36] AW11.

[1:05:38] >> Get in my DMs on Instagram

[1:05:41] >> or send me a

[1:05:43] gift.

[1:05:44] >> Send me a an email

[1:05:45] [email protected]. Once again,

[1:05:47] [email protected].

[1:05:49] Any any sort of DMs that I have, let me

[1:05:52] know. That's kind of interesting. But I

[1:05:54] see you're in Canada and we don't have

[1:05:56] any international travel plans as of

[1:05:58] now unfortunately.

[1:06:00] >> I don't care.

[1:06:01] >> Okay then. I do not care about your

[1:06:03] opinion.

[1:06:05] >> War.

[1:06:06] >> Eat that.

[1:06:08] >> The [ __ ] is that stuff?

[1:06:10] >> That's a spice.

[1:06:11] >> It's seasoning in the way of the uh

[1:06:14] >> actually he's fine.

[1:06:15] >> There's no there's no really

[1:06:17] >> Yeah, we are so wide. This camera sees

[1:06:20] from there to there.

[1:06:22] >> Big wide. is yeah big wide. I mean you

[1:06:24] can see it on the laptop how wide it is.

[1:06:26] >> I mean that is my boyfriend. He is so

[1:06:29] wide. He is so big.

[1:06:30] >> But look I understand like you know

[1:06:32] brick [ __ ] house yada yada but like

[1:06:33] pardon me Jack.

[1:06:35] >> Absolutely.

[1:06:38] But yeah that is my boyfriend. Hello

[1:06:43] thick boyfriend. My boyfriend.

[1:06:47] Oh, Tony D78 788 has a Myers MS Dune

[1:06:52] Buggy out of Pittsburgh.

[1:06:55] >> If it's a real Myers Mans, he is money,

[1:06:58] money, money. But even if it's a

[1:06:59] recreation, I'd love to drive a MyersB.

[1:07:02] Um,

[1:07:04] hello.

[1:07:05] >> Uh, I have no Pittsburgh plans as of

[1:07:07] now. But that would be a fun day

[1:07:10] because, uh, our friend

[1:07:13] >> Justin

[1:07:15] Los

[1:07:17] is out in Pittsburgh and he has a Morgan

[1:07:20] three-wheeler that I want to drive and

[1:07:22] that would be a fun ass day. Do his and

[1:07:25] do this guy's Myers Mans. Now, as a

[1:07:28] general rule, I do not say yes to

[1:07:30] reviews on stream because I'm going to

[1:07:33] forget it. But if Mr. Myers Mans guy uh

[1:07:38] gets in my DMs, Instagram,

[1:07:41] uh Blue Sky,

[1:07:44] Twitter on the rare occasion I check my

[1:07:46] Twitter. Um

[1:07:49] and these silly straws are going to be

[1:07:52] difficult to wash. I don't know how

[1:07:53] we're going to do it.

[1:07:55] >> They don't want to fit in everything.

[1:07:57] But uh

[1:08:06] >> anyway, so uh I am interested, but we'd

[1:08:09] have to make a plan and actually connect

[1:08:11] with each other for me to do a Myers

[1:08:13] Max. Thank you so much.

[1:08:14] >> It's like three seashells.

[1:08:17] >> Three seashells.

[1:08:20] >> Holly's having a good time right now.

[1:08:24] I'm stealing your toilet paper and

[1:08:27] replacing it with three seashells. Let's

[1:08:28] see how that goes.

[1:08:29] >> You don't you haven't even seen that

[1:08:30] movie. Don't tell me about it.

[1:08:33] >> Uh tell me if you know about the three

[1:08:35] seashells. If you know how they work,

[1:08:37] put it in the chat.

[1:08:39] >> Uh we'll go with those later.

[1:08:45] >> Yes, I have.

[1:08:46] >> We still got a good amount of time for

[1:08:48] that.

[1:08:50] What's the uh

[1:08:51] >> uh Yes, I have been to Washington State.

[1:08:53] I have never been to Maine.

[1:08:55] >> No,

[1:08:56] >> Washington State. I'd love to come out.

[1:08:58] I have a friend named Riley who lives

[1:09:02] uh in uh as she calls it or excuse me,

[1:09:05] as they call it, uh Bucky.

[1:09:07] >> I want to go out there and ride

[1:09:08] motorcycles.

[1:09:10] >> Um we did do filming at Mount St. Helens

[1:09:13] once up there in the park. Lovely. We

[1:09:15] did a Trabant and a bunch of other stuff

[1:09:17] up there.

[1:09:18] Um, but coming to Maine, I haven't been

[1:09:21] to Maine.

[1:09:22] >> Um, I'd like to.

[1:09:25] >> I have no plans at this moment, but uh,

[1:09:27] it is a place I'd like to go.

[1:09:30] >> Thoughts on

[1:09:32] the Philison Bronco collab? I'm unaware

[1:09:35] of that collab. I apologize. I don't

[1:09:38] know what it is.

[1:09:43] >> Uh, pardon me, folks. I have to go to

[1:09:44] the bathroom. Sound mic's free.

[1:09:47] >> Yeah, that's you.

[1:09:50] >> I'm on two microphones now.

[1:09:53] >> Try and get three. See how that goes.

[1:09:57] >> The white zone is for loading and

[1:09:59] unloading only.

[1:10:03] >> Why Why would you do that?

[1:10:06] >> Hi, hun. Hello. You You do your thing.

[1:10:09] Okay, here we go.

[1:10:10] >> The There's that.

[1:10:14] Why would you give her the mic? Here we

[1:10:16] go. [laughter]

[1:10:16] Here we go. Questionable decisions were

[1:10:19] so dangerous. Yes.

[1:10:21] >> I'm I'm gonna come to this side with my

[1:10:23] boyfriend because I'm afraid of

[1:10:25] >> What are you actually doing? That is not

[1:10:28] food. That's ingredients.

[1:10:29] >> What are you doing? INGREDIENTS ARE

[1:10:31] TECHNICALLY

[1:10:33] >> THEY'RE UNCOOKED. HOLLY, I understand

[1:10:36] that that a lot of us grew up in

[1:10:38] ingredient households,

[1:10:40] >> but my god,

[1:10:42] >> we have two actual chefs.

[1:10:45] >> Why are you gay?

[1:10:46] >> WE HAVE TWO ACTUAL CHEFS.

[1:10:47] >> WHY ARE YOU GAY?

[1:10:48] >> GOING OFF THE RA.

[1:10:50] >> You have two chefs in the product of a

[1:10:52] chef. And yeah,

[1:10:53] >> you ask me why AM I GAY? WHY are you

[1:10:55] gay? If you want to be real technical,

[1:10:58] two chefs in the product of a baker.

[1:11:00] Okay. Like this is like the amazing

[1:11:03] digital circus.

[1:11:04] >> Look.

[1:11:05] >> No, we don't smell that bad. No, it's

[1:11:07] not. LOOK,

[1:11:07] >> WE DON'T SMELL like we're decomping.

[1:11:09] We're not the Amazing Digital.

[1:11:11] >> Yeah, I know. I actually showered before

[1:11:13] I got here. Shut the Shut the [ __ ] up.

[1:11:15] Shut the [ __ ] up.

[1:11:19] >> Says, "Which one of you smells the

[1:11:21] strongest?"

[1:11:23] [laughter]

[1:11:23] >> No. No.

[1:11:25] >> No. No.

[1:11:27] >> Either me or the corgi. And I don't know

[1:11:29] how we'd measure that technically.

[1:11:36] >> Well, to answer that question, I have

[1:11:39] the strongest smell. And that is because

[1:11:41] my nose can bench press 245 lb.

[1:11:45] >> Chad,

[1:11:45] >> are you from Baky the Grappler? Your

[1:11:48] nose can bench 200 lb. What?

[1:11:50] >> I'd like to do something.

[1:11:52] >> I just really wish you wouldn't just

[1:11:53] like disclose my weight to everybody

[1:11:55] like that.

[1:11:57] >> [laughter]

[1:11:58] >> Can you like not talk about him? You

[1:12:01] sitting on his

[1:12:02] >> talk about sitting on someone's face.

[1:12:03] >> Yeah, we got it. We're good.

[1:12:05] >> Yeah, cool.

[1:12:06] >> Yeah, we're not we're not slow. We got

[1:12:08] it.

[1:12:08] >> I I am done being professional. I try

[1:12:10] being professional on this live stream

[1:12:12] being a professional chef. We're done.

[1:12:14] We're done. I'm so [ __ ] done.

[1:12:15] >> We got [laughter] it. We're good. You

[1:12:17] know,

[1:12:18] >> for the sake of of a plentitude of

[1:12:20] people in the

[1:12:21] >> I got a bridge for sale. I tried to have

[1:12:24] decorum, but clearly that went nowhere.

[1:12:27] >> All right.

[1:12:28] >> All right, everyone pull the accents

[1:12:30] out. We're done at this point. WE GOT

[1:12:33] [laughter] WE GOT ANOTHER HOUR AND A

[1:12:34] HALF BEFORE WE GET to [ __ ] eat. So,

[1:12:37] we we're going to have to kick up the

[1:12:39] accents here. You goddamn

[1:12:43] listen here. No, no. What? What? What?

[1:12:46] What? With you shrimpy.

[1:12:52] door's box.

[1:12:53] >> No,

[1:12:54] >> it's been opened. It's been opened and

[1:12:56] on fire.

[1:12:58] >> What does that mean?

[1:13:01] >> Pandora.

[1:13:02] >> Okay.

[1:13:03] >> Pandora's box has been emptied out onto

[1:13:05] the floor

[1:13:06] >> and now we must put it back together.

[1:13:11] >> Is the chat a devastation land of pure

[1:13:14] abyss or are you still holding it

[1:13:17] together?

[1:13:17] >> No. chat is full of beautiful people

[1:13:21] keeping everything together

[1:13:23] >> while we fall apart,

[1:13:24] >> feeding us currency.

[1:13:26] >> I mean, IT'S JUST LIKE WATCHING ME

[1:13:28] >> SUPER WAIT. ALL RIGHT, MR. REGULAR, what

[1:13:31] is your ultimate dream car? And what if

[1:13:33] the owner of your dream car recognizes

[1:13:35] you and hands you the keys and says,

[1:13:37] "Have at it."

[1:13:38] >> Okay. Uh, what is my ultimate dream car?

[1:13:44] I mean, my dream car I have and I I

[1:13:48] bought it twice and it's down. It's It's

[1:13:51] out back. It's It's my MR2. That was my

[1:13:53] dream car. And I had it and I sold it

[1:13:56] and I bought it back and I'm still

[1:13:58] working on it and driving it. I know it

[1:14:00] seems like a little bit of a Hallmark

[1:14:02] answer, but that's the real answer.

[1:14:04] >> Is Is there a car that I don't own that

[1:14:08] I still think about? Yes.

[1:14:10] >> The Delorean. It's But I don't want to

[1:14:13] own one. I just want to borrow I just

[1:14:16] want to borrow Cooper Tom's Delorean for

[1:14:18] a week. That's all I want to do. He'd

[1:14:20] never allow that

[1:14:21] >> Delorean.

[1:14:21] >> Yeah, he's got a Delorean.

[1:14:22] >> What the?

[1:14:23] >> He hardly ever drives it.

[1:14:24] >> First time.

[1:14:24] >> I I would I would like to um

[1:14:27] >> He just had a like

[1:14:28] >> No, he's got a Westfallia MG [ __ ] Uh

[1:14:33] a regular Beetle. Um he has the Porsche

[1:14:37] 928.

[1:14:39] >> So yeah, he has a bunch of stuff. I I

[1:14:41] would like to have a Delorean for a week

[1:14:44] and just experience the Delorean

[1:14:46] lifestyle and then get sick of all the

[1:14:49] attention and then that would be that.

[1:14:53] So, you know, that's that's my answer.

[1:14:55] And there is there more to that super

[1:14:57] chat question?

[1:14:58] >> TJH1, I want to just say you are

[1:15:01] gorgeous.

[1:15:02] >> You're beautiful.

[1:15:03] >> Say have your hands on and say I have

[1:15:05] it. Yeah, that that that was that was my

[1:15:07] feeling of the MR2. And I still get

[1:15:09] excited when I look at it. It's like,

[1:15:11] wow, I I I really have one of these

[1:15:12] things. Um, but now it is also my my job

[1:15:16] to keep the thing going. So, yeah. Um,

[1:15:22] I mean, there's there's some JDM stuff

[1:15:24] like

[1:15:27] No, I drove a Delica and I recognized

[1:15:29] what it was, but it was slow and I don't

[1:15:32] really go camping or off-roading.

[1:15:35] >> I had my Jeep phase, you know, that was

[1:15:37] it.

[1:15:39] So,

[1:15:41] >> yeah, it was gosh, it was the MR2. I

[1:15:45] mean, there's got to be like Okay, it's

[1:15:48] not really an answer, but one of

[1:15:50] Justin's builds, like the prime MR2s

[1:15:52] with the with the um

[1:15:55] with the Gen 4 3S GTE. However, um there

[1:16:00] is an answer um that I'm keeping from

[1:16:02] you that was a dream car that I am going

[1:16:05] to have for two months uh when we have

[1:16:06] it as a giveaway. It's going to be a big

[1:16:08] event. It is a turbo station wagon.

[1:16:14] So, in a future giveaway, we're going to

[1:16:15] be giving away a manual transmission

[1:16:17] turbo station wagon. I'm not going to

[1:16:19] tell you what it is. Some people in the

[1:16:21] chat probably are already guessing what

[1:16:22] it is because I've talked about this

[1:16:23] particular car for so much and now that

[1:16:25] it's legal with the correct engine that

[1:16:27] it needs. So, that's going to be that.

[1:16:32] Someone's being cute. Uh FWWC says,

[1:16:34] "What about a 4Runner?" Yes, the third

[1:16:36] generation 4Runner that I own that I

[1:16:38] sold because I hardly ever used it. Um I

[1:16:41] see I see third generation 4Runners

[1:16:43] going by. I was like, "Oh, I miss you."

[1:16:45] But then I recognized that once I moved

[1:16:48] to the suburbs, I didn't really need

[1:16:50] that.

[1:16:54] >> Is there any cooking questions on chat?

[1:16:56] >> Yes. Are there any cooking questions?

[1:16:58] We'll be happy to answer.

[1:17:00] >> And not professional chefs here.

[1:17:03] >> What beer shall I sample next?

[1:17:06] We

[1:17:07] >> no

[1:17:08] >> highest.

[1:17:09] >> We actually have alien church. We also

[1:17:12] have yards IPA. We also have

[1:17:16] >> lime.

[1:17:17] >> I'm going to get my sampling sampling

[1:17:19] glass with lime.

[1:17:21] >> You know that's what I want. Can I go up

[1:17:22] to someone who has an open beer saying,

[1:17:24] "Please, sir, may I have a sippy momo?"

[1:17:26] >> Where's mine?

[1:17:27] >> You are literally in your own house. You

[1:17:29] can have as many beers as you would

[1:17:30] like. Here, let me walk over. I'm going

[1:17:33] to walk over here to the chat. Why are

[1:17:35] you banana?

[1:17:37] >> Why are you banan?

[1:17:40] >> I'm seeing Saab 900. Martini went gin.

[1:17:44] >> Uh there is no

[1:17:47] >> Yeah, there is no liquor tonight.

[1:17:48] >> You got to kind of

[1:17:49] >> Oh lord.

[1:17:51] >> And then you get beer, you know, in my

[1:17:54] experience at least.

[1:17:55] >> Hey Chad, I had more beer.

[1:17:59] And if you know you can like kind of do

[1:18:00] this.

[1:18:01] >> Well, he has chosen to sing to so now

[1:18:03] you have to deal with that. Oh, here we

[1:18:04] go. We have a dono. I asked this last

[1:18:07] time. Never got a straight answer. What

[1:18:09] was your question? Absolutely.

[1:18:11] >> Um, this kind of got to do your duty.

[1:18:14] >> The sincha. Shinjchow.

[1:18:16] >> Shinga.

[1:18:17] >> Shinga.

[1:18:18] >> Chingo.

[1:18:19] >> Shinga. It It tastes like out of the

[1:18:22] bottle. It tastes like beer I'm drinking

[1:18:24] the next day.

[1:18:26] >> No. What?

[1:18:28] It's like pre-kunked Stella.

[1:18:32] >> Pre- stun.

[1:18:33] >> That is not No, it is actually good. Do

[1:18:37] not compare it to that. You cannot

[1:18:39] compare it to pre-kun. Absolutely not.

[1:18:43] Let's see.

[1:18:43] >> Stella, a beer that can only be enjoyed.

[1:18:45] >> This is keeping me company while I poo.

[1:18:47] Well, I am very happy to hear that.

[1:18:49] >> Uh Chris age 88 says, "I asked this last

[1:18:52] time. Never got a straight answer." And

[1:18:54] what was this that he asked last time? I

[1:18:56] don't. Best East Asian food. I

[1:18:58] personally love Thai. Well,

[1:19:01] >> well, it's East Asian. We can keep

[1:19:03] going. I mean I mean Korean barbecue is

[1:19:05] hard to top.

[1:19:07] >> KBQ.

[1:19:08] >> Korean barbecue loves.

[1:19:10] >> It's It's really good and KBBQ is

[1:19:13] delicious. However, I have to give my

[1:19:16] personal opinion right now, which I

[1:19:17] should probably be on camera for this.

[1:19:19] Excuse me.

[1:19:20] >> Good vote. One of my favorite things

[1:19:22] whenever it comes to Asian cuisine in

[1:19:24] general is just a rice bowl because a

[1:19:28] rice bowl is a open canvas to put

[1:19:33] whatever you guys want on top of it. A

[1:19:37] lot of people just eat bowl of [ __ ]

[1:19:39] and that is genuinely one of the best

[1:19:42] ways to eat food. Get a high quality

[1:19:47] high quality

[1:19:49] rice maker.

[1:19:52] Cook it and then put whatever you want

[1:19:55] on top. No one's going to judge you. No

[1:19:58] one's going to care because anything on

[1:20:00] top of rice is going to be delicious.

[1:20:03] However, I I will say my personal

[1:20:05] favorite

[1:20:06] >> caveats.

[1:20:08] >> Pull the rice out whenever it is still

[1:20:11] hot. Put it in the bowl

[1:20:15] of which your [ __ ] will go on top.

[1:20:18] >> Let that steam do some work on it.

[1:20:20] >> Correct. Because then you put soy sauce

[1:20:22] over top. Fried egg, a little gocha

[1:20:26] jang, which is sweet and spicy.

[1:20:28] >> Oh, I love gou jang.

[1:20:30] >> And you can even put a little bit of

[1:20:31] chili crisp or something like that over

[1:20:33] top.

[1:20:33] >> Question was

[1:20:35] >> uh East Asian food. East Asian cuisine.

[1:20:37] >> Pad or pal. Uh, see you are going very

[1:20:42] high-end on it. I'm talking

[1:20:44] >> that's not high-end as [ __ ] That's a

[1:20:45] street food. Pata is a street food.

[1:20:48] >> Okay, true. But we're talking general

[1:20:51] accessibility.

[1:20:51] >> How would you make that?

[1:20:52] >> General accessibility. It's two It's

[1:20:54] less than $2 US on the street in

[1:20:56] Thailand.

[1:20:57] >> But how would you make it at home?

[1:21:00] >> How would I make it at home?

[1:21:02] >> You can pick your ground protein of

[1:21:05] choice.

[1:21:06] >> See, I'm not talking about ground

[1:21:07] protein of choice. I'm talking about a

[1:21:09] fried egg on top as the protein.

[1:21:11] >> That that is the thing. Pad kapow comes

[1:21:14] with a fried egg on top.

[1:21:15] >> Mhm. And then you put a little bit of

[1:21:17] squeeze go jang go over top.

[1:21:19] >> That would be Korean. This is Thai.

[1:21:25] >> Yeah, you're kind of right. You're

[1:21:26] actually kind of right. But at the same

[1:21:28] time, it's still sweet and spicy. It's

[1:21:30] still good. Mr. Regular, back to you.

[1:21:32] >> We have another super chat like before

[1:21:36] asking where is the grandma pie. Another

[1:21:38] one.

[1:21:39] >> Oh lord.

[1:21:39] >> I told you. Yeah. What did you say? NO

[1:21:42] ONE'S GOING TO remember when I [ __ ]

[1:21:45] tell you now. They're going to [ __ ]

[1:21:46] remember.

[1:21:47] >> Where's the grandma pie? The grandma pie

[1:21:48] is coming. This was a last minute thing.

[1:21:50] And when we do the grandma pie, um, what

[1:21:54] I think I want to try, if it's possible

[1:21:56] since I'm Mr. Two Phones now, is that

[1:21:58] would I be able to get the same sort of

[1:22:00] streaming effect if I use one phone if I

[1:22:03] if I stream directly from my phone to

[1:22:06] YouTube? But is the YouTube streaming

[1:22:09] app only still allowing filming in

[1:22:12] vertical, not horizontal? That's that's

[1:22:14] my question. I suppose I could just try.

[1:22:16] But thank you so much for the super

[1:22:18] chat.

[1:22:19] >> Thank you so much for the super chat

[1:22:21] with the uh

[1:22:23] >> with uh asking where where's the grandma

[1:22:25] pie. Don't worry, we're going to do it.

[1:22:27] Um we have

[1:22:31] >> we have someone in chat wanting me to

[1:22:33] tell something to Jack. Someone in the

[1:22:36] jack says, "Tell Jack I said he looks

[1:22:40] like a thumb thumb."

[1:22:42] >> Oh my god. [laughter]

[1:22:44] >> Oh, I see. Blaze has entered the chat.

[1:22:47] >> Oh, okay.

[1:22:50] >> Come on.

[1:22:52] >> That comment sent Holly to the ground.

[1:22:56] >> Trust me, it wasn't going to take much

[1:22:58] to send Holly to the ground. She's

[1:22:59] [laughter] been uh

[1:23:02] >> quite the wave.

[1:23:04] >> Here's my response. for a minute here.

[1:23:06] Not my first mean comment online. I know

[1:23:10] it's not the first mean comment or even

[1:23:12] the meanest comment that gets you. It's

[1:23:14] the one that is specifically targeted to

[1:23:17] you.

[1:23:18] >> Not even specifically targeted. It's

[1:23:19] that one where it's like

[1:23:21] >> it's like it's the one that's like just

[1:23:24] so far out of left field that you just

[1:23:27] at no point could you have conceived

[1:23:29] someone throwing that one at you.

[1:23:30] >> Oh, it's a spy kid's thumb thumb.

[1:23:33] [laughter]

[1:23:33] >> Yeah. two minutes later finally pieces

[1:23:36] it together.

[1:23:36] >> I mean, to be fair, nobody's gonna trust

[1:23:38] a thin chef. So, this is true.

[1:23:41] >> I found

[1:23:42] >> No, the problem is that I specifically

[1:23:45] remember my first real job I ever had,

[1:23:48] which you know, quotes on that one.

[1:23:50] >> I see you, Simon Trent 800.

[1:23:52] >> Worked on some of the houses.

[1:23:54] >> I will check my phone.

[1:23:56] >> Uh, and yes, you can send a picture of

[1:23:58] the MR2.

[1:24:02] His neck disappeared into his shoulders.

[1:24:05] He looked like a thumb.

[1:24:07] >> Are you good,

[1:24:08] >> dude? I had to get really drunk to play

[1:24:09] Magic the Gathering.

[1:24:12] >> You lost.

[1:24:12] >> You were really drunk playing the Magic

[1:24:14] Playing Magic. Your entire playmat from

[1:24:16] corner to corner was all of your lands.

[1:24:19] There was zero stacking there.

[1:24:21] [laughter]

[1:24:22] And I know it was only done that way for

[1:24:24] the sole purpose of you being able to

[1:24:26] count how many lands you had. Don't

[1:24:28] worry, I've been there. I've seen it. I

[1:24:31] I I have experience with horribly

[1:24:34] inebriated. I have seen someone down

[1:24:36] three shots and do a bomb rip before

[1:24:38] they even shuffle their deck.

[1:24:42] >> That's the best way to play that game is

[1:24:44] just

[1:24:45] >> Oh, trust me. He Oh, trust me. He got

[1:24:48] dog walked.

[1:24:49] >> You're talking to somebody who has

[1:24:50] played drunk frat boy Magic the

[1:24:53] Gathering. Every life point you lose is

[1:24:55] a chug of a beer. If anybody here where

[1:24:58] I know we're getting away from cars, I

[1:24:59] apologize. If you want to get back to

[1:25:01] it, sure. Mr. Regular will return

[1:25:03] momentarily. But if you've ever played

[1:25:06] Magic the Gathering, where every single

[1:25:09] life you lose is a huge swig of beer,

[1:25:14] you will be intimately familiar with

[1:25:16] what is going on tonight.

[1:25:17] >> What's absolutely depressing, if you

[1:25:19] think about it, is the fact that Magic

[1:25:21] did

[1:25:22] >> Yep. did make their attempt

[1:25:24] >> to combine vehicles and their already

[1:25:28] nerdy game and it fell completely flat.

[1:25:31] >> It fell so far on their face and I am so

[1:25:35] sad about it.

[1:25:36] >> Oh, here we had a uh here. Can I Can I

[1:25:38] see that?

[1:25:38] >> Oh, go for it very much. We had a super

[1:25:41] chat. Uh Canadians sent an instant DM.

[1:25:44] >> Oh, yeah. We were addressing him. I'm

[1:25:45] literally talking to him on Instagram on

[1:25:47] the phone right now.

[1:25:49] >> Yeah. Uh, Gracie says, "RIP, Holly.

[1:25:53] >> I I'm actually drinking water right now

[1:25:55] because I have spent most of the day

[1:25:57] replacing my blood with alcohol."

[1:26:00] >> Holly is currently on a personal rescue

[1:26:02] mission. Results: I'm a Mountain Head 2

[1:26:05] says, "Fuck yeah, thank you for the FO

[1:26:08] recommends." Absolutely. We absolutely

[1:26:10] love FO here in Philly and I will

[1:26:13] maintain that it is one of the best

[1:26:15] hangover cures you can possibly ask for.

[1:26:17] It is delicious. As someone in a medical

[1:26:20] field, your hangover cure

[1:26:22] >> or remedy.

[1:26:23] >> Oh, [ __ ]

[1:26:25] >> Oh, yeah. Salt.

[1:26:26] >> Well, here. Actually, you know what? I

[1:26:28] need to tell the people this because I I

[1:26:30] Here, hold on. I need to go on my diet

[1:26:32] tribe real quick.

[1:26:34] >> Let the chef go on a diet tribe.

[1:26:35] >> Okay, Mr. Chef.

[1:26:37] >> So, I have been maintaining this for

[1:26:40] years. And this is somebody who's been

[1:26:41] going to conventions

[1:26:43] for a long time. And I think the people

[1:26:47] in chat are going to start calling me a

[1:26:49] lunatic.

[1:26:51] >> Yeah, look at the Yeah, put it back

[1:26:53] where it was and then go look at the

[1:26:54] computer.

[1:26:55] >> Yep.

[1:26:55] >> The computer shows the full

[1:26:57] >> Yeah, you're Yeah, Holly, you're good.

[1:27:00] You're good, Mr.

[1:27:02] >> So, I'm going to probably get flamed and

[1:27:05] I'm probably going to be called a

[1:27:07] lunatic, but I'm going to stand by my

[1:27:10] reasoning.

[1:27:12] >> I love you, hun.

[1:27:13] >> I'm dating you. The best hangover cure

[1:27:16] possible

[1:27:18] is sushi.

[1:27:20] Why?

[1:27:22] >> You said this at Con Murphy's when we

[1:27:25] got our Irish breakfast.

[1:27:26] >> Yes, I did. Hold on. Hold on. Hold on.

[1:27:28] Hold on. I need to speak my I need to

[1:27:30] speak.

[1:27:31] >> He's logically sound in this. Let him

[1:27:33] go.

[1:27:34] The three things that you need whenever

[1:27:36] you are hung over are carbohydrates,

[1:27:40] clean protein, and the salts that you

[1:27:43] sweat out the night before. How do you

[1:27:45] get that? Well, you get the

[1:27:48] carbohydrates

[1:27:49] from the rice.

[1:27:51] You get clean protein from the clean

[1:27:54] fish.

[1:27:56] And when you sweat out all the salts

[1:27:58] that night before,

[1:28:00] just dunk it in soy sauce. It is that

[1:28:03] easy. I am sorry and I know that this is

[1:28:07] one of the most controversial things

[1:28:08] you've heard all night, but I will stand

[1:28:10] by it. The best thing you will hear

[1:28:13] tonight is that sushi is the best

[1:28:17] hangover cure possible. Mr. Regular,

[1:28:20] please take over because I feel like I

[1:28:22] am going to get slaughtered right now.

[1:28:24] >> I mean, I was going to counterpoint you.

[1:28:27] >> Okay, I'm looking at the guy's

[1:28:31] interesting. I was going to count.

[1:28:33] >> Wait, what's up with those?

[1:28:35] >> I want to hear what the comments have to

[1:28:36] say.

[1:28:38] >> Interesting. Are those ITBs?

[1:28:41] Is that a silver top?

[1:28:45] I I'm unfamiliar with that particular

[1:28:47] you got coil on plug.

[1:28:50] >> Fire away.

[1:28:51] >> Still with mechanical mechanical ITVs

[1:28:54] and the big foam filter.

[1:28:59] >> I mean, I like that. I want to know

[1:29:01] more.

[1:29:03] >> Uh, it it reminds me I'm talking to

[1:29:05] Simon Trent right now.

[1:29:09] >> You're in You're in Canada. It says

[1:29:11] custom build. So, okay.

[1:29:12] >> Fish. I'm so sorry to hear that. That is

[1:29:14] awful. It's for that exact reason. I am

[1:29:17] a

[1:29:18] >> 7A block and crank. Okay.

[1:29:22] >> Yeah,

[1:29:23] >> I Waffle House bacon.

[1:29:25] >> I mean,

[1:29:26] >> Waffle House bacon.

[1:29:28] >> Check in with me from month to month. I

[1:29:30] mean,

[1:29:31] >> I don't know when I'm going to Canada

[1:29:33] next.

[1:29:37] >> Dairy. Dairy. Dairy. A hangover. Yeah,

[1:29:41] dairy.

[1:29:43] >> Brian, some folks

[1:29:45] can be when the liquor starts talking

[1:29:50] from the liquor. That

[1:29:51] >> I I I am still team faw. And I'm still

[1:29:54] team faw for the fact that

[1:29:56] >> you can breathe it in. Well, part of

[1:29:58] that filling all the space. Yeah. So,

[1:30:01] that's fine and all if you actually like

[1:30:04] eat it, but the thing about it is the

[1:30:07] broth itself contains enough salt,

[1:30:12] enough cinnamon, enough starise and

[1:30:16] things like that that actually

[1:30:18] >> Is that why Chief Thomas

[1:30:20] >> is lower the actual response from your

[1:30:24] body from poisoning? It's you're you're

[1:30:27] arguing from a point of almost like

[1:30:29] antioxidant and anti-inflammatory is

[1:30:32] where it is.

[1:30:33] >> Yeah.

[1:30:33] >> You're not wrong

[1:30:36] if you

[1:30:37] >> from Europe

[1:30:38] >> and you know like at least in the

[1:30:42] Philadelphia area you can admit that

[1:30:44] they overload you on the [ __ ] that they

[1:30:47] put in the bowl. Sure.

[1:30:49] >> They they don't want you to [ __ ]

[1:30:51] finish it

[1:30:53] >> because they they want you to leave some

[1:30:55] of the bowl so that you don't, you know,

[1:30:59] >> cuz it's not it's not the

[1:31:03] instance of, you know, if you don't

[1:31:05] finish it, you're being rude. It's if

[1:31:07] you don't finish it, we did a good job

[1:31:09] as host,

[1:31:10] >> right? But you're also talking from a

[1:31:13] point of value for money. For me, it is

[1:31:16] a direct injection of everything that

[1:31:20] your body needs. Carbs, protein, salts

[1:31:24] as fast as you can. because so many

[1:31:27] brands did such a

[1:31:28] >> that's kind of up to you to order water

[1:31:31] >> because you are still getting everything

[1:31:32] you need but

[1:31:35] >> you order a glass of water

[1:31:37] >> say where all they have to say is oh in

[1:31:40] >> I mean to be fair if you're being a

[1:31:41] responsible party boy you should have

[1:31:43] liquid IV because good lord we're all

[1:31:46] furries and if you're going to a furcon

[1:31:48] without liquid IV

[1:31:51] >> God help you that's the entire point

[1:31:53] >> to nothing of everything except for it

[1:31:55] bey

[1:31:58] if you're going to a furcon and you're

[1:32:00] drinking a lot, especially if you're in

[1:32:02] one of those rooms where you have your

[1:32:05] own bartender,

[1:32:07] >> you should have a

[1:32:10] >> armada

[1:32:13] >> of liquid IV

[1:32:15] >> ready and waiting.

[1:32:17] >> No, I mean like there's like

[1:32:18] >> it's almost implied. However,

[1:32:21] >> I will not dispute you that fur for

[1:32:24] filling you back up.

[1:32:27] >> As well as the meat, the salts, the

[1:32:28] carbs, the everything, the greens.

[1:32:30] You're correct.

[1:32:32] >> Oh, yeah. No, it's just like back

[1:32:36] >> earlier in this year, I ordered extra

[1:32:39] broth just to drink it.

[1:32:43] >> It's See, you are allowed to drink the

[1:32:45] ingredients. It's it's just better than

[1:32:48] [ __ ]

[1:32:49] >> question. This is going to be weird bro

[1:32:50] science.

[1:32:52] >> If I do this, if I take creatine

[1:32:56] before I drink, am I doing anything?

[1:32:59] >> No.

[1:33:00] >> Please, please allow me.

[1:33:01] >> Creatine is just protein, isn't it?

[1:33:03] >> No.

[1:33:04] >> Creatine is a dietary supplement. It is

[1:33:07] one of the most heavily studied dietary

[1:33:10] supplements of our modern age. It pulls

[1:33:12] water into your muscle fibers and it's

[1:33:15] better for your overall health. Mind

[1:33:16] you, it is great for your overall

[1:33:18] health. Taking five milligrams, taking

[1:33:21] like 5,000 milligs a day, I forget the

[1:33:24] exact measure.

[1:33:24] >> Like half of this.

[1:33:25] >> Yeah. Like like that spoonful a day,

[1:33:27] like it's fine. It's good for you. It's

[1:33:29] really good for your overall health.

[1:33:31] They've studied it relentlessly. It's

[1:33:34] good to take, but all it does is it

[1:33:37] pulls water away from your fat cells

[1:33:39] into your muscle cells. That's what it

[1:33:41] does.

[1:33:42] >> It's It's why people who know nothing

[1:33:44] are going to be like, "Oh, that's a

[1:33:45] steroid." No, it's not. It's It's just

[1:33:47] putting water somewhere else in your

[1:33:49] body.

[1:33:50] >> So, what's the point of doing that?

[1:33:52] >> Better for your muscular health,

[1:33:53] especially if you constantly train like

[1:33:56] for strength training and stuff. It does

[1:33:58] a lot for you. It help it just

[1:34:00] >> you don't get fatigued as fast. Now,

[1:34:02] it's not like a It's not like you're

[1:34:04] going to take this and it's like a Super

[1:34:05] Mario Star and you just run down the

[1:34:08] street.

[1:34:08] >> Farthest thing from it. All it's doing,

[1:34:11] >> plain and simple, it's putting it's

[1:34:13] taking water like out of your fat cells

[1:34:15] and out of other cells and just drawing

[1:34:17] it to your muscles. So your muscle

[1:34:19] cells, your muscle fibers have a little

[1:34:22] bit more to work with.

[1:34:23] >> Yeah.

[1:34:24] >> It's stacking the deck in your body's

[1:34:26] favor. But you also

[1:34:29] you got to take it consistently for at

[1:34:31] least 2 weeks before you start having

[1:34:33] any benefit. notice anything.

[1:34:36] >> Yeah.

[1:34:38] >> Don't be unhinged.

[1:34:39] >> And I haven't I haven't taken creatine

[1:34:41] in like two months cuz I keep

[1:34:44] forgetting.

[1:34:45] >> Tell me about it.

[1:34:46] >> Yeah. Yeah.

[1:34:46] >> All right. Time out.

[1:34:47] >> I know. Now wait a quick creatine

[1:34:50] question because you work out more than

[1:34:51] me. I'm sorry for taking the microwave.

[1:34:52] [laughter]

[1:34:52] >> He's asking genuine questions.

[1:34:54] >> We're going to leave it to the um

[1:34:55] >> Do I need to take this with a meal or

[1:34:59] can I Does it matter?

[1:35:03] Creatine relies on your bodily

[1:35:05] hydration, not on meals. Other

[1:35:07] supplements like if you take if you take

[1:35:09] zinc, if you take magnesium, if you take

[1:35:13] ashwagandha and tonad ali or other body

[1:35:17] chemistry stuff, that stuff relies on me

[1:35:19] on meals. Creatine, you got to be

[1:35:21] hydrated. You need to be sufficiently

[1:35:24] hydrated. And this isn't just for the

[1:35:25] day. This is over the course of days

[1:35:28] that you're drinking 2 lers of water a

[1:35:30] day normally. Okay,

[1:35:32] >> that's what it's relying on that you're

[1:35:35] consistently hydrating yourself, which

[1:35:37] quite frankly, looking at

[1:35:39] >> most people don't. Yeah,

[1:35:40] >> looking at my job right now and the

[1:35:42] habits I'm in. Yeah, I need to focus on

[1:35:44] drinking water before I really focus on

[1:35:46] getting every one of my supplements back

[1:35:48] in order.

[1:35:49] >> You know what? I have a weekend. I have

[1:35:50] a whole weekend plus Monday to do that

[1:35:53] to get myself back on track

[1:35:55] >> after my gauntlet in Atlantic City for

[1:35:59] my last work day of the week.

[1:36:01] >> Okay. It's just worth the mic away from

[1:36:02] Holly. What was the question?

[1:36:03] >> I need to address the chat directly. Hi,

[1:36:06] Ogre. How's it going?

[1:36:08] >> Hello, Holly.

[1:36:09] >> Hi, Ogre.

[1:36:09] >> Let's take a look at the chat. Oh,

[1:36:11] Ogre's in the chat.

[1:36:12] >> Yeah, Ogre's in the chat.

[1:36:13] >> Hi, Ogre. [laughter]

[1:36:15] >> Hi, Ogre.

[1:36:17] >> Look forward to working with you again

[1:36:19] at

[1:36:20] >> Good Lord, your body is a constant

[1:36:22] chemistry experiment. Who knew?

[1:36:24] >> Builds up. Fair enough.

[1:36:27] >> I think Ogre is more of an engineering

[1:36:29] experiment.

[1:36:31] That man's big.

[1:36:32] >> Endless endless experimentation. Oh no.

[1:36:35] Seen that coming.

[1:36:37] >> No, I mean like

[1:36:40] >> as a creature

[1:36:40] >> civic engineering because that man big.

[1:36:44] >> Oh lord.

[1:36:46] Look, I'm going to

[1:36:47] >> they they need to build streets big

[1:36:49] enough to handle him. He's like he big.

[1:36:53] I mean, that's a blessing and a curse to

[1:36:55] be, you know,

[1:36:57] >> be blessed with so with such great size

[1:37:00] that

[1:37:01] >> no normal street or car or train can

[1:37:06] accommodate you. But also, it's like, oh

[1:37:10] wow, I have to actually focus on making

[1:37:11] sure it's there's enough room for me.

[1:37:14] [laughter]

[1:37:15] That was my Hey, that was my college

[1:37:16] girlfriend's dad. The dude was some like

[1:37:19] 64

[1:37:22] built like concrete Navy chief.

[1:37:26] If it wasn't for the fact that I've seen

[1:37:30] very unhinged human beings, he would

[1:37:32] have scared me. He would have scared me

[1:37:34] to death. But I don't know enough uh

[1:37:37] enough social work credits in college

[1:37:39] and yeah.

[1:37:40] >> Well, I mean to be fair here, give me

[1:37:42] the money. I will say this.

[1:37:45] >> One second, Ogre. I just want to say we

[1:37:47] have like two backwards hats guy here.

[1:37:49] >> Here you go. [laughter]

[1:37:53] >> You little [ __ ] Thank Thanks. Thanks,

[1:37:56] Holly.

[1:37:58] >> You little [ __ ]

[1:37:58] >> He'll know what that means.

[1:38:00] >> On the more sober side, I will say this.

[1:38:02] >> Thank you for that.

[1:38:03] >> We are talking about bro science at this

[1:38:06] point.

[1:38:06] >> I'm going to go dark for a couple days.

[1:38:08] >> So,

[1:38:10] I apologize for that. I love him and I

[1:38:13] love all

[1:38:14] >> Mr. regular is taking charge of the

[1:38:16] stream. Give us one second.

[1:38:19] >> Future Brian is going to forget about

[1:38:21] this, but at some point

[1:38:23] >> real

[1:38:24] >> he's going to talk to you while taking a

[1:38:26] [ __ ]

[1:38:27] >> because that's what that's when I check

[1:38:28] my DMs when I'm on the So apologize for

[1:38:31] that.

[1:38:32] >> Real Brian right there.

[1:38:33] >> I really like

[1:38:36] >> it's the guy with the MR2.

[1:38:38] >> Ah, fair enough.

[1:38:40] >> Custom build with this engine that

[1:38:42] doesn't belong in blah blah blah. That's

[1:38:43] my car. My type of car with a better

[1:38:45] engine.

[1:38:46] >> Oh, the one downstairs. The one that you

[1:38:48] disassembled the headlight unit for your

[1:38:50] video.

[1:38:51] >> Yeah. Yeah. And now And now it's got one

[1:38:53] of my favorite things to smell. We're

[1:38:55] going to have smell time.

[1:38:57] >> Unhinged

[1:38:59] behavior is unhinged type stuff.

[1:39:03] >> Average furry.

[1:39:04] >> I mean,

[1:39:05] >> smell time.

[1:39:06] >> I mean, particularly with cars, too. But

[1:39:08] whatever Brian's on as well.

[1:39:10] >> We be sniffing cars.

[1:39:12] >> Oh. Oh. Oh.

[1:39:13] >> Oh, wow.

[1:39:14] >> Oh, I want to whiff. Good lord.

[1:39:16] >> I smell that whenever you walk past.

[1:39:19] Good lord. What

[1:39:21] >> What decade is that from?

[1:39:23] >> How are all of us right? These are Go

[1:39:25] for it.

[1:39:26] >> Modern. Modern

[1:39:29] spark plugs for an 80s car.

[1:39:32] >> The fact that the first set of

[1:39:34] >> So NGK, like if you have a Japanese car

[1:39:36] and you're talking about spark plugs,

[1:39:37] you have to go NGK. [ __ ] Bosch.

[1:39:42] You got to go NGK. So, this is fresh

[1:39:44] rubber and silicone stuff made to

[1:39:46] withstand 200°.

[1:39:48] >> Jesus.

[1:39:49] >> I I have to

[1:39:54] >> um rock. Good lord. Worthy.

[1:39:57] >> Fresh.

[1:39:58] >> Worthy foot. So fresh.