Christmas Eve & Chill - Pork and Cabbage Gyoza

[00:13] yo

[00:13] what's going on everybody

[00:17] i believe we are live let me know

[00:20] if you guys can hear me hopefully one

[00:21] hopefully everyone's doing good

[00:57] we're live yo what's going on everybody

[01:01] what's going on ralphie

[01:10] joe you had a dinner plan with rib roast

[01:12] in 15 hour potatoes and your wife had a

[01:15] root canal oh man sorry to hear that

[01:22] yeah my my surname does come from poland

[01:24] and i

[01:26] do i do make pierogi i just dropped the

[01:28] pierogi video yesterday

[01:30] but i already i have a bunch in the

[01:31] fridge so i'm not gonna make make

[01:33] make them again i've literally got

[01:36] like probably 30 in here

[01:39] so decided not to uh not to do that but

[01:43] actually another thing that we're going

[01:44] to do in this stream is actually

[01:45] get um carnitas started so i'm doing

[01:49] some carnitas but i'm sous-viding it

[01:51] so it's literally just i need to throw

[01:53] stuff in a bag and that's actually

[01:55] kind of gonna be the main for uh what

[01:58] we're eating tomorrow

[02:00] um for no other reason then i was

[02:03] feeling

[02:04] like i wanted some mexican but yeah

[02:07] hopefully everyone's doing

[02:08] good happy holidays is your candle

[02:11] christmas scented yes

[02:12] it is gingerbread cookie scented

[02:15] um it doesn't doesn't smell quite as

[02:17] good as like fresh baked cookies but

[02:19] it gets the job done i suppose

[02:30] but yeah so one thing that we do have to

[02:32] do quickly

[02:34] is just uh it's just get this in the

[02:38] sous-vide so this is just a

[02:41] just a piece of a boneless pork shoulder

[02:47] and i mean what is nice about suv is you

[02:50] literally just

[02:51] throw stuff in a bag and then drop it in

[02:53] the water and we're good to go

[02:56] uh do you think it's a big difference to

[02:57] use russets versus yukons in the

[02:59] perogies um

[03:01] you're it's definitely a different

[03:03] texture but it's not it's not like a

[03:05] deal breaker

[03:05] one way or the other like i wouldn't say

[03:07] like oh this one's just

[03:09] terrible versus if you use russets or

[03:11] something it's it's fine if you use both

[03:13] it's not a

[03:14] i mean it's you know it's carbs and

[03:16] butter and stuff like no matter how you

[03:17] shake it it's going to taste pretty good

[03:21] but generally i do like yukons

[03:24] over russet but i've used russet plenty

[03:26] of times

[03:27] russet or russet work very well as

[03:38] take this little netting off

[03:59] and then obviously i'm just salting this

[04:01] for

[04:02] you know so it gets seasoned while it's

[04:04] in the sous vide

[04:06] and i mean i'm gonna let this go for

[04:08] probably like 12 hours though

[04:11] maybe not quite 12 hours

[04:28] let me get a bag

[04:52] wash the old hands and then i'm just

[04:55] gonna throw in some

[04:56] some spices and stuff in with this

[04:59] so pretty basic stuff though garlic i'm

[05:02] gonna do a little onion i'm gonna throw

[05:03] a cinnamon

[05:04] stick in there

[05:15] oh yeah no we're not this isn't really

[05:17] part of the stream

[05:18] the this is just something that i'm

[05:20] prepping for tomorrow that i thought i'd

[05:22] might as well do on stream

[05:26] so this i'm literally just going to be

[05:27] throwing in

[05:29] a cinnamon stick i'm just going to break

[05:31] it up

[05:33] some a couple of bay leaves

[05:39] a couple of cloves

[05:43] yeah we'll go with we'll go with six

[05:46] cloves

[05:49] and then some cumin seeds

[05:53] i don't know that's maybe about a

[05:56] teaspoon ish maybe a little more than a

[05:57] teaspoon maybe a

[05:59] maybe two teaspoons um

[06:02] garlic

[06:05] just bash this guy

[06:10] uh that was like four individual

[06:15] you know it doesn't really matter if the

[06:17] skin's off or not because

[06:19] i'm just going to crush them up so that

[06:21] gets out

[06:24] so that's in there

[06:28] then i'm just going to throw like a

[06:30] fourth of an onion in here

[06:37] and some lime zest

[06:46] you'll definitely watch the full stream

[06:48] as well yeah it won't be 12 hours it'll

[06:50] probably be like an hour and a half or

[06:51] two

[06:52] but yeah um andy thank you for the super

[06:55] chat merry christmas to you as well

[06:57] happy holidays everybody

[06:58] um and also i know i mentioned i think

[07:01] it was steve who

[07:02] who super chatted earlier i i messaged

[07:04] him before the uh

[07:05] thing started he donated so steve if

[07:08] you're still here

[07:08] thank you i do do appreciate that

[07:12] um where is

[07:15] my microplane so i'm gonna throw in some

[07:18] orange zest in this as well

[07:31] man the orange zest smells unbelievable

[07:37] also i'm of the notion that if you slice

[07:40] up

[07:41] or cut cut oranges into little cubes

[07:45] it's like a top three fruit

[07:48] if you leave them like whole with like

[07:50] the outside tastes good but texture-wise

[07:52] not that great

[07:53] but when you cut them into little cubes

[07:56] unbelievable

[07:59] and then doing this upside down like

[08:00] just collects it all there so it doesn't

[08:02] really fall there i mean

[08:03] it doesn't really matter that much but

[08:05] is a little useful

[08:06] useful tip if you are using a microplane

[08:08] for something like zest

[08:18] yo scott thank you for the super chat

[08:22] much appreciated no message but

[08:26] i hope you are having a good holiday

[08:27] what what temper you running the uh

[08:29] souvie at

[08:30] we're gonna do um i think like 170 or

[08:33] one

[08:34] probably 170ish something like that and

[08:36] then

[08:37] i'm just going to let it go for

[08:42] i haven't really decided yet i may do

[08:45] like 175 and then just run it till i go

[08:47] to bed tonight

[08:48] so that'll be like seven or eight hours

[08:50] and then

[08:52] i'll take a look at it if it doesn't

[08:54] seem like the pork's falling apart i

[08:55] mean this isn't a huge piece of pork so

[08:58] seven hours should be pretty good

[09:00] actually compared to like if this was an

[09:02] actual

[09:03] full shoulder it's just a small piece

[09:09] so i'm just throwing this back here um

[09:13] in this guy

[09:17] and i have too much water in there so

[09:20] let me take some out

[09:23] we're going to be overflowing

[09:31] and also a really a good tip for sous

[09:34] vide like bigger stuff

[09:36] um is if you have like paper clips or

[09:39] clips just to clip the bag against the

[09:41] uh

[09:42] the basin or whatever you're using so

[09:45] i'm

[09:45] actually just gonna weigh this down i'm

[09:47] just gonna throw a uh

[09:48] a spoon on top of it just so it kind of

[09:52] sits down

[09:53] in the uh make sure it's sitting down in

[09:54] the water

[09:56] and then yeah like i said we're just

[09:57] gonna we're gonna let this go

[10:00] at like 175 for probably like seven or

[10:03] eight hours whenever i go to bed tonight

[10:06] you know before santa claus comes

[10:10] so we'll do yeah we'll do 175.

[10:18] and then this is just going to hang out

[10:19] in the corner

[10:21] um it might need to be refilled with

[10:22] water because 175 is pretty high so that

[10:25] is gonna

[10:28] that is gonna happen

[10:31] oh i missed i missed some super chats

[10:33] here we got who we got who we got

[10:34] um alex love your channel thanks for all

[10:36] you do i appreciate that i hope you have

[10:37] a good holiday

[10:38] and i do appreciate the super chat um

[10:41] and then everett

[10:42] appreciate your vids what you have been

[10:44] watching in bed

[10:46] oh you're sick ah that's a bummer well

[10:48] i'm glad you uh have been able to find

[10:50] something to watch i know i hate i hate

[10:52] being sick i haven't been sick in a

[10:54] long time knock on wood um

[10:57] but yeah i i can't stand being sick

[11:02] i'm trying to think like the last time

[11:03] i've been sick was it it's been a long

[11:05] time

[11:06] and i've been really lucky the past

[11:08] couple years

[11:15] all right but now we can get back onto

[11:18] the main event

[11:19] which is our gyoza

[11:22] or dumplings whichever

[11:25] whichever term you may prefer is fine by

[11:29] me

[11:30] actually i'm gonna slice up i think some

[11:32] of that to snack on

[11:41] and i'm not actually making the dough

[11:43] because

[11:45] like let's be honest these cost like a

[11:48] dollar fifty from like an asian grocery

[11:50] store like a japanese grocery store

[11:52] and i mean they're so easy to work with

[11:56] like it just it's just really super easy

[11:59] if you just if you can buy these

[12:04] so yeah um

[12:10] lucas with the four uh the five dollars

[12:13] been watching your vids for a while love

[12:14] it

[12:14] especially your tips for kitchen

[12:15] organization hey i like those videos too

[12:18] i really do enjoy the uh the kitchen

[12:20] organization videos

[12:21] because they're i feel like it's

[12:24] something that's not

[12:24] talked about too often um when it comes

[12:28] to like

[12:29] uh teaching people like how to cook or

[12:31] whatever because it is it's i mean it is

[12:33] very different

[12:34] for for each person depending on what

[12:37] their kitchen looks like what

[12:38] how much space they have and all that so

[12:40] i really like making those videos

[12:42] because i i find that they're very

[12:43] helpful

[12:45] but happy holidays to you as well

[12:52] and then so for the uh the dumpling

[12:55] filling i'm just gonna do a very basic

[12:58] pork and cabbage so traditionally

[13:01] napa cabbage would be used um i had some

[13:04] leftover

[13:05] regular green cabbage that i needed to

[13:07] use up and actually when i went to the

[13:09] grocery store the other day they didn't

[13:10] even have

[13:11] uh they didn't have napa so i was like

[13:14] well it's fine

[13:15] we'll just use regular but what we are

[13:17] going to do is slice this super thin

[13:21] and salt it and and then get the

[13:23] moisture out of there

[13:26] prior to mixing up with the ground pork

[13:28] and stuff

[13:31] so i'm just gonna slice this really thin

[13:36] you know i don't want like big chunks in

[13:38] the mixture

[13:47] and i see though i see a couple more

[13:49] super chats i will

[13:50] i will get to them don't worry let me

[13:54] just chop this really quickly and get it

[13:55] salted

[14:01] because yeah what saltine does and like

[14:03] massaging it is releases

[14:05] all that moisture because if you have

[14:07] excess moisture

[14:08] in them i mean it can it can take the

[14:12] moisture for sure but it could

[14:13] they could kind of separate apart if you

[14:16] are like

[14:16] expelling moisture as it's cooking like

[14:18] if a bunch of like

[14:19] loose liquid is coming out so that's why

[14:24] you may want to take the extra step of

[14:26] getting rid of that extra liquid

[14:58] and we'll be able to see all this liquid

[15:00] that comes out of this kind of wild how

[15:02] much uh

[15:04] how much cabbage actually does cook down

[15:21] okay so pinch of salt

[15:24] and massage it let me get to these

[15:26] questions

[15:29] um bella bella uh funny channels but i'm

[15:31] absolutely amazing for you find a broke

[15:32] out of your wedding for the first time

[15:33] got really good results

[15:34] that i am happy to hear that i love

[15:38] i love when people are getting sharp

[15:40] knives

[15:41] one of my favorite one of my favorite

[15:43] things in the kitchen is having a sharp

[15:44] knife to cut through

[15:46] things like this so always happy to hear

[15:48] that

[15:49] you are sharpening your knife and you

[15:51] had some fun doing it

[15:53] um normal love from japan love your

[15:55] channel smash those gyozas

[15:57] you're having a christmas dinner with

[15:58] friends tonight and we'll get takeout

[16:00] nice i dig it yeah you probably have

[16:03] access to

[16:04] pretty good gyoza in japan i would

[16:07] wager to say

[16:10] but hopefully have a good uh good

[16:11] christmas day with your friends

[16:17] joe uh go read brainipass comment so he

[16:21] can ask his crush out

[16:23] what

[16:27] um can someone can someone link it

[16:34] um

[16:41] wait what what's going on with brain is

[16:43] he is he asking someone out or something

[16:46] i wish you all the all the all the best

[16:49] if you are but if someone can re-link

[16:51] the comment i don't know where it is

[16:54] okay so i'm just gonna let this sit and

[16:55] then this is go i mean it's already

[16:57] starting

[16:57] to like not a ton but

[17:01] see there's a little drip there see it's

[17:03] already starting to like all this

[17:04] liquids

[17:05] coming out of it hopefully you guys can

[17:06] see that but basically that's what we're

[17:09] gonna do we're just gonna let this sit

[17:11] and then um

[17:14] more of it will uh

[17:17] more of it will just keep releasing from

[17:19] there and i'll do that in a towel

[17:22] wait let me hear this uh

[17:38] yeah uh what is this uh coco you enjoy

[17:41] the editing sound think you're

[17:42] criminally underrated as youtube i

[17:44] appreciate that that we're

[17:46] definitely on the come up now so i

[17:48] appreciate that

[17:49] uh michael why are there so many great

[17:51] food youtubers from the philly area

[17:53] um go birds next year yeah i feel that i

[17:56] feel that

[17:57] um i don't know yeah i think um

[17:58] originally mike from pro home cooks is

[18:01] from

[18:01] philly area or like slash pennsylvania

[18:04] so yeah i don't know maybe

[18:05] it's just the it's the it's the spot but

[18:08] yeah the birds this year oh

[18:10] my goodness we'll see what happens next

[18:12] year

[18:23] okay so what else we need we need my

[18:26] pork

[18:27] need some ground pork

[18:30] um and then yeah i think this is all my

[18:33] seasoning so

[18:35] we got some ginger some scallion

[18:39] i don't need that onion we've got the

[18:42] gyoza wrappers we need some garlic

[18:48] let me get a couple hunks

[18:53] and also i was thinking about messing

[18:54] around and throwing a little bit of uh

[18:56] sichuan peppercorns in just a little bit

[18:59] of the mixture after i mix it

[19:01] so i'm gonna get those out as well i

[19:04] think those i have stored away

[19:06] because i don't use them too often this

[19:08] is the uh

[19:10] my kind of bulk spice

[19:13] uh container a lot of good stuff in here

[19:15] but stuff that i don't use

[19:17] well some of it's just like to refill my

[19:18] other spice containers like

[19:20] cumin seeds stuff like that the other

[19:23] part of it

[19:24] is stuff that i don't use super often

[19:27] um where are my sichuan peppercorns

[19:31] though

[19:34] [Applause]

[19:37] huh they don't seem

[19:41] to be in here

[19:44] where do these guys get to

[19:58] [Applause]

[20:05] all right they've got to be in here

[20:06] somewhere

[20:08] gotta be

[20:16] where are they

[20:22] this one isn't super organized compared

[20:24] to the rest of my kitchen just because

[20:25] it's uh

[20:26] everyone needs one of those containers

[20:28] or drawers where you just kind of throw

[20:31] everything in and not worry about

[20:34] what it looks like or how organized it

[20:38] is

[20:39] this is that jar for me um

[20:42] sumac yeah it's just flat not in here

[20:46] huh

[20:52] well maybe we won't be throwing sichuan

[20:56] peppercorns in there which

[20:57] that's okay thought we'd have some fun

[21:00] with it

[21:14] but in the meantime we will get this

[21:16] away

[21:17] um did i miss anything let me see

[21:21] okay i didn't miss any big chats i know

[21:23] you guys have questions i'll try to

[21:24] answer them

[21:26] as i go um but yeah so we're gonna do

[21:30] ginger

[21:31] scallion just salt um

[21:34] the cabbage ground pork um

[21:39] you know you could throw in some other

[21:40] things i'm just gonna do salt

[21:42] um what else do people use for these um

[21:46] you could use white pepper um

[21:49] i don't think i have any white pepper

[21:52] otherwise that would be a

[21:54] good addition

[22:05] and then i was who posted this oh yeah

[22:08] kenji posted this the other day

[22:10] for his like uh i think for walk his

[22:12] like walk book or something

[22:14] um but basically like the easiest way he

[22:17] says to like

[22:18] mince quote-unquote mince ginger is to

[22:21] credit

[22:22] or cut it crossways and then just

[22:25] slam it like you do with um garlic like

[22:27] a lot of people do this with garlic

[22:30] but then you do that and then you have

[22:35] minced ginger which is pretty cool

[22:38] see a cool little cool little tip from

[22:40] uh

[22:42] the man kenji always has cool things

[22:45] like that

[22:50] and then look simple

[23:01] all right i'll get that little piece too

[23:10] and then you could i mean you could give

[23:11] this a rough chop but honestly like it

[23:13] kind of already is

[23:14] like perfectly minced

[23:21] and if you wanted it super fine too i

[23:22] mean i could put this in the mortar and

[23:24] pestle like that'd be another good way

[23:26] um to use it just depends on what you're

[23:29] going for if you want it to kind of melt

[23:30] away or if you want like a little bit

[23:32] bigger chunks in there

[23:34] um who else does with this with garlic

[23:37] there's some chef that does this with

[23:38] garlic like all the time

[23:39] he just literally just like mashes it

[23:41] which i i think it doesn't work quite as

[23:43] well with the skin but

[23:48] because like the skin i feel like kind

[23:49] of gets caught in there and then you

[23:51] kind of

[23:52] i don't know i feel like it's not for me

[23:54] it's not quite the same uh

[23:59] quite as good of as a result as using it

[24:01] for ginger

[24:05] still pretty good though

[24:09] see like these little little pieces of

[24:13] skin get in there that like i thought i

[24:16] got out but i didn't actually get them

[24:17] out i feel like that always happens when

[24:18] i try that

[24:27] oh yeah and with these gyoza basically

[24:28] i'm just gonna freeze a lot of them so

[24:30] i'm just going to make a bunch and then

[24:32] freeze them so these are great things

[24:33] that you can make ahead of time

[24:35] maybe i'll do a video on these um

[24:38] they're kind of similar to like the the

[24:40] mcdonald's hash browns in that way where

[24:41] like

[24:42] yeah you need to spend a little bit of

[24:44] time up front but

[24:46] i mean then you can literally put them

[24:48] in baggies or like freeze them on the

[24:49] tray then like put them in baggies

[24:51] and like make have like single serve

[24:55] um dumplings at like a moment's notice

[24:57] like you just throw them out they'll

[24:58] probably take

[25:00] they probably take less than 10 minutes

[25:02] if you already have them frozen like

[25:03] they do not take long

[25:15] um isaac tubes yes yes yes

[25:19] that's that's who i saw it from that's

[25:21] correct brian thank you for the super

[25:23] chat

[25:24] happy holidays to you as well you've

[25:25] really stepped up your smash burger game

[25:27] i'm glad to hear that

[25:28] you know i have not had a smash burger

[25:31] in a long time

[25:32] long for me it's probably been at least

[25:34] a month um

[25:38] yeah it's been a while since i've

[25:39] actually made just a proper smash burger

[25:41] for myself

[25:43] though that is one of my goat that is

[25:46] funny enough

[25:46] smash burgers are one of my go-to meals

[25:48] when i'm actually like trying to um

[25:52] go on like a little uh a little cut or

[25:54] something

[25:55] just i i find myself always making smash

[25:58] burgers with um

[26:00] like 90 93 lean beef

[26:03] um put it on a bun maybe cheese maybe

[26:07] not cheese

[26:08] usually cheese um and i think they come

[26:12] out to around like 400 450 calories pair

[26:14] that with like a little salad or

[26:15] something

[26:17] and that's a great little uh great

[26:18] little meal with some a lot of protein

[26:20] in it

[26:21] so i definitely will be doing that next

[26:23] time i

[26:25] go on a little cut but right now it's uh

[26:28] right now it's holiday season so i'm

[26:30] just i'm just eating everything

[26:36] man garlic and ginger together oh one of

[26:38] the best smells

[26:44] uh john you made progy yesterday stored

[26:46] in the fridge we stuck together oh yeah

[26:48] they will get a little stuck um together

[26:51] for sure

[26:51] in like the fridge and whatnot um

[26:54] yeah i should have mentioned probably

[26:57] that if you are storing them in the

[26:58] fridge

[26:59] you probably should like lay something

[27:00] in between them or make sure

[27:03] they do have some they have a least

[27:05] amount of surface area so like if you

[27:06] put them upside down on each other

[27:08] versus the flat sides on them

[27:10] that's usually a good way to go

[27:16] um kays thank you for the super chat

[27:18] much appreciated much much appreciated

[27:22] um robert you made the christmas cookie

[27:24] because they came pretty hard

[27:26] should that happen or did something hmm

[27:28] they shouldn't they shouldn't be hard

[27:30] they should actually stay quite soft

[27:33] as long as they're in like a a container

[27:38] likely what happened is you just cook

[27:39] them a little bit too long that's

[27:41] that's usually the culprit of cookies

[27:45] like and

[27:45] and that's the thing the tough thing

[27:46] about cookies i think is

[27:49] they can go from these look really good

[27:52] um to not like

[27:55] kind of hard and and chalky

[27:58] um just like overcooking them by like

[28:00] two or three minutes

[28:02] um so if i had to guess i think that

[28:05] would be it would be you just cooked

[28:06] them a little bit too long

[28:08] because they were probably gooey to

[28:09] start and then if

[28:11] that's the thing with like overcooking

[28:13] cookies they they do quickly get hard

[28:15] so like because i think when i pull mine

[28:17] at 175 like they're very

[28:19] gooey like you couldn't you couldn't

[28:21] pick them up and like eat them like they

[28:23] would like fall apart

[28:25] they need the they need the cooling time

[28:27] to actually kind of firm up a little bit

[28:30] to get that like kind of perfect amount

[28:31] of firm but still very gooey so if i had

[28:34] to guess that would be it

[28:44] okay so we got this this um scallions

[28:48] i wrote down what else i was going to

[28:50] throw in there forget

[28:53] do do do

[29:04] also not gonna lie big bummer that i

[29:06] can't like play christmas music

[29:10] because i would be i would be jamming

[29:12] out to it right now

[29:13] but copyrights and and stuff you know

[29:26] yeah i i just i popped him back there

[29:28] just because i didn't want him like

[29:29] running over the wires and stuff

[29:32] it says a little nervous we're watching

[29:33] a friend's dog so i put him back in the

[29:36] back room just because i was a little

[29:37] nervous about like

[29:38] wires and whatnot

[29:41] um what else do i need here the

[29:44] scallions

[29:46] oh a little bit of sugar too

[29:50] okay that's it

[30:17] you know what i may throw some grated

[30:19] carrot in some of this as well

[30:21] for a little bit of sweetness you could

[30:22] also add sugar a lot of people add sugar

[30:26] but some grated carrot is actually a

[30:27] nice way to

[30:29] incorporate some some natural sweetness

[30:35] get a little bit more veggies in so

[30:37] we'll probably do that for half of it

[30:49] okay so that looks good enough for me

[30:58] toss this in here

[31:04] and then this is just ground pork

[31:07] um you can definitely do this with other

[31:10] i mean you could do this like with beef

[31:12] and stuff i think pork is the best

[31:14] because it's a

[31:15] it's a more neutral kind of flavor as

[31:19] opposed to beef

[31:21] um but again i mean you could absolutely

[31:25] do this or you could do this with

[31:26] you could do this with ground chicken

[31:27] ground turkey

[31:30] you know use use whatever you want to so

[31:33] i'm going to do

[31:34] 1.5 salt so this is 454 grams

[31:39] just because i know 1.5 salt is

[31:43] about good for me because it's the

[31:45] typical ratio i'd say use for like

[31:47] sausage making

[31:49] so it's going to be six grams

[31:52] all right there we're good

[31:56] and just using a scale like you guys

[31:57] know you guys know i i'm all about the

[31:59] scales

[32:01] um when when it's helpful to kind of

[32:03] take the

[32:06] take a variable out that you need to

[32:08] control

[32:13] merry christmas to everyone say merry

[32:15] christmas i'll try to get to everyone

[32:17] but yeah hopefully everyone's having a

[32:18] good christmas

[32:20] you're making the cookies right now

[32:21] they're in the oven hell yeah

[32:27] okay so that's gonna go in there

[32:31] these guys are gonna go in

[32:34] um i probably should

[32:38] drain out that cabbage before i mix the

[32:41] rest of this

[33:04] make sure i didn't miss anything from

[33:08] earlier

[33:10] oh yes i did gage

[33:13] yes i missed gages okay is sous vide you

[33:16] over hype got one and i'm curious to

[33:17] know your opinion

[33:18] on it um over hyped i think it depends

[33:22] on um

[33:28] it depends on what you got it for and

[33:31] what you expected it to do

[33:34] for me i mean i know a lot of people say

[33:37] like yo it's

[33:38] it's like the greatest thing ever i

[33:40] think it is a very useful tool

[33:42] for making food ahead of time

[33:45] so like this like me being able to just

[33:48] throw this in here

[33:49] and not have to worry about an oven or

[33:52] you know whatever just like slowly cook

[33:54] this like i can just let that go

[33:56] it's hands off you know we're hanging

[33:58] out we're doing whatever

[34:00] um versus like an oven where

[34:04] if what if i need to like cook other

[34:05] things and and things of that nature and

[34:07] then obviously the slow cooking i mean

[34:08] slow cooking is a

[34:10] a great way to get super tender to break

[34:13] down you know connective tissue

[34:15] and and all that so in that vein yeah i

[34:17] mean it does it does everything it says

[34:18] it does

[34:20] is it like an absolutely essential piece

[34:22] of equipment

[34:23] no i wouldn't say it is it i mean it

[34:26] could be depending on how you cook but

[34:28] yeah i mean

[34:29] people are definitely gonna have

[34:30] different answers for me is it essential

[34:33] no

[34:33] is it a very useful tool depending on

[34:36] the situation definitely

[34:40] so hopefully that answer your question

[34:48] um who do i miss here john scott john

[34:51] i'm not sure

[34:52] what language that is but i appreciate

[34:54] the super chat

[34:56] if someone can help calculate um

[34:59] or uh translate rather is using a

[35:02] possible order to make uh gyoza wrapper

[35:04] doable yeah it definitely should be i

[35:06] wouldn't see

[35:08] as long as you can get it a thin enough

[35:09] it shouldn't be a problem

[35:11] 1.5 the weight of the meat you made

[35:14] bellish for christmas eve yo

[35:16] ramon i i respect it i haven't i i kind

[35:19] of want to make bellish now

[35:21] uh greetings from austria i wanted to

[35:23] try defran and walk lately but you own

[35:25] electric stove with a glass tops you're

[35:26] kind of worried about efficiency

[35:27] any suggestions and opinions um yeah i

[35:30] would just try it so

[35:32] just just use a thermometer like a big

[35:34] thing with deep frying is using a

[35:35] thermometer so

[35:36] throw your wok on throw it on see if it

[35:39] is able to hold temperatures

[35:40] and then just do something small like

[35:42] you don't need to do a big batch like

[35:44] commit to something you can do something

[35:45] small

[35:46] um maybe just like one chicken cutlet or

[35:49] something like that

[35:50] so i say give it a shot um breathing

[35:53] nerdum

[35:53] merry christmas man uh do you think

[35:56] czechoslovakia and other european types

[35:57] of food are underappreciated compared to

[35:59] italian and greek

[36:00] food yeah i think they're um yeah i just

[36:03] i think they're not as like people just

[36:06] don't know

[36:06] as much about them um i mean

[36:10] me myself like even even in a family

[36:12] like

[36:13] that has like polish and czechoslovakian

[36:15] roots

[36:18] um i don't know that much about the food

[36:20] as well

[36:21] like you know we did things like pierogi

[36:24] holushky

[36:25] and a couple a couple different things

[36:27] like that but there's so much more than

[36:28] that like

[36:29] we also you know kabasa but there's so

[36:32] many varieties

[36:33] even within each of those things and

[36:34] then there's so much more

[36:36] just other food in general that i don't

[36:38] know about um

[36:41] but yeah i agree it's it's something for

[36:43] me that i think is it's

[36:44] much less explored than other cuisines

[36:47] um

[36:48] you know like italian mexican

[36:52] um greek

[36:55] or you know the dif different asian

[36:58] cuisines japanese chinese like i feel

[37:00] like there are really good

[37:01] um you know cookbooks and and they have

[37:05] been

[37:05] pretty well explored by a number of

[37:07] people but i i feel like those

[37:09] kind of other like central european

[37:11] countries don't have

[37:13] um as much representation

[37:16] because i know for myself i really wanna

[37:19] like i've said it a couple times like uh

[37:21] poland is on my list

[37:22] to uh places to do kind of like a

[37:26] three three month four month thing and

[37:28] kind of stay there learn about the food

[37:29] and all that

[37:31] so i'm gonna add actually one more

[37:34] to this guy and we'll squeeze this and

[37:36] just get the moisture out

[37:46] when you go out to eat do you bring the

[37:47] pickled onions with you to the

[37:48] restaurant absolutely

[37:50] you know i gotta have a little little

[37:52] side jar in your in your pocket

[38:02] all right so just gonna toss the cabbage

[38:03] in

[38:12] and then that should be it i'm also

[38:15] going to grate up the carrot

[38:17] before i messy up my hands

[38:21] and we'll throw the carrot in half

[38:25] oh can i microplane this

[38:32] yeah kind of definitely not the most

[38:36] efficient

[38:38] but it'll get the job done i don't want

[38:40] a bunch anyway maybe about half this

[38:48] um amir you make the pizza recipe at

[38:50] least once a week it's perfect

[38:51] glad to hear that i'm thinking about

[38:54] doing a uh

[38:55] a pizza series um in the next couple

[38:58] months where

[38:59] i kind of want to explore um kind of the

[39:03] pizza i guess from the home cooking

[39:05] scene and making like a

[39:07] three or four episode series like

[39:08] exploring

[39:10] different doughs right now i'm thinking

[39:13] different

[39:14] uh not different different doe hydration

[39:16] so

[39:17] 60 versus 70 versus 80

[39:20] which i've kind of touched on in some

[39:21] other videos but just showing the

[39:24] differences between the two

[39:25] um and then

[39:29] other than that doing different um

[39:31] flowers

[39:32] so there's you know people like have

[39:35] specific blends for pizza doughs like

[39:38] pizza flour or double

[39:40] double o o flour for like uh i believe

[39:42] neapolitan uses uh double zero

[39:45] um or like just regular all-purpose or

[39:47] bread flour

[39:48] so i think it'd be a fun way to explore

[39:50] and then also trying out different

[39:51] cooking methods

[39:52] so um obviously i love the uni

[39:56] but you know not everyone has an uni so

[39:59] uni or like what are the best methods

[40:01] for in the oven

[40:03] baking steel versus baking stones

[40:06] um you know

[40:10] cast iron like on the stove top like

[40:12] that's that's a very reasonable way to

[40:14] do it as well

[40:15] so thinking about uh getting a series

[40:17] going for that

[40:28] okay let's mix this

[40:39] the smells of this are incredible too

[40:43] i mean garlic and ginger like added to

[40:44] anything

[40:50] yikes

[40:55] all right did i miss i didn't miss

[40:58] anything okay

[41:00] no super chats um ralphie what's up uh

[41:04] tyson in chat chat yeah you can

[41:06] absolutely do some in chat chat rules

[41:08] yeah just i mean cover the general stuff

[41:10] like obviously you know be respectful

[41:12] all that good stuff

[41:17] king arthur has a great pizza dough

[41:18] conditioner makes much i have seen that

[41:20] i have seen that that is an example of

[41:23] something that i want to test out and be

[41:24] able to like show the differences

[41:26] um between all these different things so

[41:29] then

[41:30] hopefully people can just be like all

[41:32] right that sounds good

[41:33] i'll do that or it'd be like yeah not

[41:36] that big of a difference i'll do it

[41:38] or the other way or something like that

[41:40] because yeah i'm always interested to

[41:41] see

[41:41] the actual like differences in results

[41:43] between things

[41:45] at least for me that's uh that's kind of

[41:47] a very

[41:49] core component of what i like to look at

[41:52] oh you know what i'm gonna add one more

[41:54] thing

[41:56] why put it i don't know why i put it in

[41:58] here but i know i did

[42:01] i'm gonna add a little bit of uh

[42:03] xiaojing

[42:06] cooking wine if anyone has seen

[42:10] chinese cooking dismissed or demystified

[42:13] you can uh you can hear it in uh chris

[42:16] chris's voice

[42:17] just a little bit

[42:22] definitely don't want to overdo it with

[42:23] that just to get like too much moisture

[42:25] in there

[42:32] and then i'm also going to make a little

[42:33] dipping sauce just uh

[42:35] just literally soy sauce sesame oil

[42:38] and some rice uh rice wine vinegar

[42:43] okay

[42:56] so

[43:03] and this is also another thing i mean

[43:04] you could it's like say if you were like

[43:06] wanted to make

[43:07] this later like make them fresh later

[43:10] you could absolutely just package this

[43:12] up or if you like wanted to do with

[43:14] people like and you're going over

[43:16] someone's house

[43:17] just package this up put it in a

[43:18] container then bring it over then you

[43:20] guys can like hang out and make

[43:22] make dumplings together this is

[43:25] definitely a very

[43:26] versatile way to use this and then i'm

[43:28] going to throw

[43:29] our carrot in there that vibrant orange

[43:34] and again that'll give it some sweetness

[43:36] i probably should have thrown some sugar

[43:38] or something maybe in that

[43:40] but it'll be fine and this is going to

[43:41] be nice and orange kind of look cool

[43:52] okay so we've got our fillings

[43:55] now we just need to start wrapping them

[44:05] and i'm going to take it by this carrot

[44:50] uh where do you get the plastic yeah so

[44:52] these are just deli containers um

[44:55] you can get them on amazon that's

[44:57] something that i need to add to my

[45:00] description actually i need to get an

[45:01] amazon link for that

[45:03] so that is a fairly common uh fairly

[45:05] common ass

[45:06] yeah they're just if you look up deli

[45:08] containers on amazon

[45:10] you should be able to find some i'm

[45:13] going to

[45:15] cut this a little thinner

[45:24] there we go so all our wrapped ones will

[45:27] go there

[45:30] i don't need both all these right now

[45:33] start with one

[45:35] and then i'm not a pro wrapper by by any

[45:38] stretch

[45:39] but the only way you get better at

[45:40] wrapping

[45:42] is by practicing

[45:59] really it's not gonna

[46:06] okay

[46:11] and like i said you can get these at i

[46:14] mean i guess

[46:15] big grocery stores in certain areas may

[46:17] have these um

[46:18] i had to go to

[46:22] i had to go to like a japanese grocery

[46:24] store nearby

[46:26] to pick these up my regular grocery

[46:29] store did not have any

[46:32] that i go to that's closer

[46:37] but well worth it in my opinion

[46:42] um fletch how much do you need to pay to

[46:44] get a high quality dutch oven

[46:46] um

[46:51] i still need to get one um

[46:54] i haven't had mine for the past six

[46:55] months i i accidentally left it at my

[46:57] parents house and just haven't gotten it

[46:58] back yet

[47:00] um i think the one i have is like 95 or

[47:03] 100

[47:03] you definitely don't have to go like

[47:06] crusade expensive like you definitely

[47:08] don't need to

[47:09] um on specific brands i'm not sure

[47:14] though

[47:14] um i forget what i forget what mine is

[47:17] that i have

[47:18] but it's very it's it's good i think it

[47:21] was around a hundred dollars

[47:27] okay so we had a little bowl of water

[47:33] to also help dip dip hands and help like

[47:36] moisten it

[47:38] and then we'll see if we can pleat these

[47:41] bad boys

[47:44] um burhan appreciate the super chat much

[47:47] appreciated

[47:48] hope you have a good holiday my friend

[47:53] and then a big part with these is um to

[47:56] try to not

[47:59] not overstuff them right away

[48:04] that is definitely i feel like the hard

[48:05] part because this isn't a super

[48:07] like

[48:11] it's not like a super extensible like

[48:15] stretchy dough like um like the

[48:17] pierogies for example a little bit more

[48:19] stretchy so

[48:20] like i wasn't too like i try to fill

[48:21] them up as much as possible

[48:23] whereas these i'm really not trying to

[48:26] do that

[48:26] as much

[48:31] and then let's see if we can

[48:34] remember how to do this

[48:37] so you just want to pleat one side

[48:45] let's see if we get our pleat on and you

[48:47] just want to keep

[48:49] keep the filling down in there as you

[48:51] are pleated

[48:55] it may take me a couple to get

[48:59] in the swing of things here i literally

[49:01] do not remember how to do this

[49:03] been so long

[49:08] we might need a pleat tutorial i mean

[49:10] you can do the cheater way

[49:12] which is to just like fold it in half

[49:15] and then

[49:18] pleat this way

[49:23] i mean cheater meaning just you only

[49:26] really

[49:27] need to do it one way which is easy

[49:31] it's like that

[49:46] and i definitely need some water in this

[49:48] because this is not sticking for me

[49:58] every time i uh do dumplings i'm always

[50:01] just

[50:02] more amazed at how i don't know if

[50:04] you've like ever been to a restaurant

[50:05] where like you can see them working on

[50:06] the dumplings

[50:08] but it is astonishing to me just how

[50:10] fast i can do this

[50:12] so like this one i mean that's not you

[50:15] know

[50:15] this is kind of like the uh the cheater

[50:18] way i would say

[50:22] like you just you bring it together and

[50:24] then just go

[50:27] again i mean it's not going to taste any

[50:29] different but obviously like with the

[50:31] more traditional way this is all pleated

[50:33] as well

[50:50] um you bought the uh the oh you bought

[50:53] the toshiro yo

[50:54] i'm glad to hear it yeah getting new

[50:57] knives

[50:57] oh what a great feeling mad sharp and

[51:01] just

[51:03] one of my all-time favorite feelings

[51:06] i'm glad i hear it's working for you

[51:12] uh you love cooking but sometimes you

[51:13] get frustrated that you're slow with

[51:15] mies and plus you have any

[51:16] any tips um yeah i mean

[51:21] like i mean you can only get faster by

[51:23] practicing so

[51:24] for me like you you know we are going to

[51:27] be slow when we when we start out with

[51:29] all this stuff

[51:32] so i mean i think just practicing and

[51:34] then just thinking about

[51:36] your kitchen setup too is is also really

[51:38] helpful

[51:41] so thinking making sure you know where

[51:43] everything is and you're just

[51:44] comfortable

[51:45] like you you don't really think when

[51:46] you're reaching for stuff like you're

[51:48] just like oh i need to move this way

[51:49] like i

[51:50] like for me i need a knife like i just

[51:52] naturally go over here like i don't

[51:53] actually

[51:54] consciously think about stuff anymore um

[51:57] or like

[51:57] if i'm thinking spices i immediately go

[52:00] here

[52:01] like i don't i don't like think oh where

[52:03] is it is it here is it there

[52:04] it's like i think setting up your

[52:06] kitchen is is very uh

[52:07] is a good place to start making sure

[52:11] um you do have that good setup in place

[52:22] is a very good is a very good way to

[52:30] start

[52:38] we will become a plea master by the end

[52:39] of these we also may be here for a while

[52:47] i also never know how to finish these

[52:50] like

[52:57] well not the best but we're uh we're

[53:00] moving on

[53:14] let's dip a little more in here and

[53:16] already like for some reason i just love

[53:19] throwing so much in there but really it

[53:21] you need like if you want to do the

[53:23] the pleat you can't use a ton

[53:30] all right let's get a little little dip

[53:32] of water

[53:33] put it along the edge to help it stick

[53:38] this will be my my towel

[53:54] and now we become master

[53:58] master pleaders

[54:05] and then so as i'm trying to do this all

[54:06] i'm trying to do is like keep this

[54:08] make sure it's like tight and not like

[54:10] the uh the pork isn't

[54:11] pushing up through maybe we should

[54:14] go to some uh i could probably switch my

[54:17] other camera on and

[54:18] get a little bit closer so you guys can

[54:22] see better

[54:41] coming along three down a

[54:44] lot to go hopefully uh hopefully

[54:47] everyone's uh

[54:49] on board um

[54:55] what are your favorite toppings for

[54:56] neapolitan pizza a bit too heavy or

[54:59] light crust

[55:00] um for me i

[55:03] like so it's weird it's funny the older

[55:06] i've gotten the less toppings i like on

[55:08] my pizza

[55:09] i used to like love to just load stuff

[55:11] on it but

[55:12] now i i try to use less ingredients so

[55:16] i mean one of my all-time favorites is

[55:17] literally the sauce you make with

[55:20] roasted garlic and red pepper like

[55:23] heavy on the roasted garlic and red

[55:24] pepper

[55:26] and then and then just and then just

[55:29] mozzarella and then after it comes out

[55:32] great on some fresh parm like that is

[55:35] one of my all-time favorite pizzas like

[55:37] just

[55:38] plain cheese but the sauce is garlicky

[55:41] and it's it's the like the garlicky

[55:43] spicy weekday sauce like that's the

[55:45] that's the one that i just like i can i

[55:47] can eat that entire thing

[55:49] um other than that i like keeping it

[55:52] very simple like i'll do

[55:54] italian sausage and then like some kind

[55:56] of greens i really like

[55:58] so it could be broccoli rob or

[56:01] maybe you throw arugula on arugula on

[56:04] after it comes out of the oven

[56:06] um but yeah the more

[56:10] i i've gotten older i just i like less

[56:14] i like less toppings

[56:17] um one of my all-time favorites is

[56:20] i love pepperoni and like uh green

[56:23] peppers

[56:24] or like ham and green peppers on a pizza

[56:27] also another one of uh my favorites for

[56:30] sure

[56:34] but yeah especially for like neapolitan

[56:36] i definitely tend to keep it pretty

[56:38] simple

[56:39] and just do a couple a couple

[56:42] ingredients

[56:51] and then big thing with these like you

[56:52] just really want to make sure that you

[56:54] uh

[56:54] that that it is sealed you don't want to

[56:57] come open

[56:58] you know during cooking or anything like

[57:01] that

[57:11] i think i underestimated how much uh

[57:15] how much filling this is like this is

[57:17] going to make a lot

[57:19] quite a bit but we'll have a lot to

[57:21] freeze

[57:22] uh ralphie these rules no bullying text

[57:25] and racism

[57:26] yep

[57:29] sounds good to me my friend sounds good

[57:31] to me

[57:38] all right let's get another question

[57:43] you like onion pepperoni or onion and

[57:45] extra cheese

[57:47] yeah onion onions onions are great my uh

[57:49] my younger brother gabe

[57:51] like even when he was growing up like

[57:53] fairly young

[57:54] like maybe you know nine eight nine ten

[57:57] like he would literally

[57:58] only eat onion pizza not only eat it but

[58:01] that was by far his favorite pizza which

[58:04] is kind of funny because like i feel

[58:06] like for most young kids it's like

[58:08] you know it's like pepperoni or cheese

[58:10] only

[58:11] but he was he was all about the onions

[58:23] this one i definitely over filled

[58:28] definitely did

[58:31] yeah we're gonna run into issues with

[58:33] this one because because i over

[58:34] overfilled it

[58:47] but loose loose crimp at the end there

[58:50] for sure

[58:57] you can see i you can see i went

[58:59] downhill there at the end

[59:01] oh it's gonna yeah just kind of gave up

[59:04] on it

[59:06] because you need space obviously to to

[59:08] get the crimp in

[59:09] so if you overfill it you don't give

[59:12] your you don't give yourself much of a

[59:13] good shot to do so

[59:19] probably overfill this one too but it's

[59:21] okay

[59:28] uh what are your streaming schedules

[59:30] yeah don't have one don't have one

[59:33] um i'm gonna try to

[59:37] uh i'm gonna try to get some semblance

[59:41] of a schedule in

[59:42] obviously with the holidays i was trying

[59:44] to do things around thanksgiving or do

[59:45] things around christmas and whatnot

[59:47] um

[59:51] so but after hopefully in the new year

[59:53] uh that'll kind of start and we'll maybe

[59:55] do it

[59:56] every like monday or tuesday night and

[59:58] i'll try to get it out a decent time

[1:00:00] amount ahead of time like a day or so so

[1:00:03] that you can kind of be

[1:00:04] be ready for it if you do want to tune

[1:00:05] in

[1:00:09] gabe here i love onions yo

[1:00:12] what's up gabe and mom and dad hopefully

[1:00:15] you guys are uh

[1:00:16] having a good uh christmas did you guys

[1:00:18] make your hoagies

[1:00:36] any mustache care tips um

[1:00:40] i i i couldn't tell you i don't i don't

[1:00:42] i honestly don't do anything for mine

[1:00:44] maybe i should but yeah i honestly don't

[1:00:47] do anything for mine i just uh

[1:00:49] i just take showers

[1:00:52] and uh yeah that's about it

[1:00:57] let it grow that's i just let it grow

[1:00:59] you never know what your mustache is

[1:01:00] going to look like until you let it grow

[1:01:18] how cold is it back east um i don't know

[1:01:22] um i think it's pretty cold though i

[1:01:26] think my

[1:01:26] my parents were saying they got well

[1:01:28] they got snow like a big snowstorm in

[1:01:31] philly or not in philly in pennsylvania

[1:01:33] um like four or five days ago

[1:01:36] i don't know if like that stayed around

[1:01:38] or not

[1:01:39] but i'm in california so it's actually a

[1:01:42] quote-unquote colder day

[1:01:44] um here i mean it's still i think it was

[1:01:47] still like mid-50s or something

[1:01:50] but it was a a kind of colder day

[1:02:04] yeah this one overstuffed again i

[1:02:06] haven't learned yet

[1:02:42] like this one i just under stuffed there

[1:02:44] we go

[1:02:45] all right i've got i've got good

[1:02:46] feelings about this one

[1:03:37] a little bit better

[1:03:42] i'll have to do a video someday with

[1:03:43] like a uh

[1:03:45] a dumpling rolling master

[1:03:50] so i can learn the best technique

[1:03:53] i think not even the best but i think

[1:03:55] just being able to do it faster

[1:03:58] would be nice too

[1:04:03] because it is definitely that kind of

[1:04:04] slower process but

[1:04:08] i mean sometimes that is kind of fun the

[1:04:11] fun of it

[1:04:12] too just like relax throw on some music

[1:04:15] or a movie throw on a live stream

[1:04:27] and make some dumplings let's do some

[1:04:30] questions

[1:04:32] slow chat is very slow what's up gamers

[1:04:34] gamers

[1:04:35] um yeah dylan i'm uh

[1:04:39] i'm uh

[1:04:42] i'm happy to do it yeah i mean like i

[1:04:44] said i'm like i'm not doing anything for

[1:04:47] christmas eve this year either so

[1:04:49] i was like you know we'll do we'll do a

[1:04:50] live stream instead of like a video or

[1:04:52] something

[1:04:52] um that'll be fun it'll be a little bit

[1:04:54] longer people can hang out and do

[1:04:55] whatever

[1:04:56] throw it on the background

[1:05:01] make it along but yeah tips um

[1:05:06] yeah the i mean the general process

[1:05:09] you know i'm not i'm not great at it but

[1:05:11] the general i understand the general

[1:05:13] process which is

[1:05:15] put your meat in and then we're

[1:05:16] basically going to put a little water

[1:05:19] on this edge

[1:05:22] to help it seal when we when we bring

[1:05:24] them together and then you're only

[1:05:26] you're only like crimping one side of it

[1:05:29] so like i'm leaving this side flat and

[1:05:31] then this is actually the side that i

[1:05:33] that i crimp on

[1:05:37] and then you just want to keep the uh

[1:05:39] the filling

[1:05:40] as much to the bottom as you can while

[1:05:42] you're crimping so

[1:05:43] like when i say i'm crimping one side

[1:05:44] this like this this side on the bottom

[1:05:47] is the uh is the side when i'm doing it

[1:05:51] in reverse too

[1:05:54] so i'm going to start from this end

[1:05:57] and crimp over

[1:06:08] and then just kind of tuck it underneath

[1:06:15] and just do it the best you can

[1:06:21] i would suspect there's not many master

[1:06:24] um

[1:06:25] dumpling crimpers out there

[1:06:28] but we will learn from one one day for

[1:06:30] sure

[1:06:45] any alternatives for

[1:06:49] making sauces when it requires a stick

[1:06:51] blender but you don't have one

[1:06:52] um yeah i mean you could i mean it

[1:06:55] depends on what type of sauce i would

[1:06:58] say but i mean

[1:07:01] say a tomato sauce for example like you

[1:07:03] could just throw it in a regular blender

[1:07:06] um or you could try cooking it down more

[1:07:10] and just like mashing it up with a fork

[1:07:12] obviously it's not going to be as

[1:07:14] smooth or third option

[1:07:18] if you have neither of those or you do

[1:07:20] want it fairly

[1:07:21] fine you can throw it through

[1:07:24] a strainer like this and basically like

[1:07:28] for a tomato sauce like i've actually

[1:07:30] done this um in the uh

[1:07:32] in the butter chicken video if you go to

[1:07:33] my my channel so i put these sauce

[1:07:36] through here and then

[1:07:37] strained out everything and then left

[1:07:39] behind like a bunch of pulp and stuff

[1:07:41] and then just the sauce actually fell

[1:07:43] through so

[1:07:44] i mean it depends on the type of sauce

[1:07:46] for sure but yeah there's definitely

[1:07:47] many ways

[1:07:49] to do it

[1:08:39] uh what's your go-to dipping sauce for

[1:08:42] these um

[1:08:43] i i normally just keep it pretty basic

[1:08:45] so i'm gonna do

[1:08:47] soy sauce rice wine vinegar

[1:08:52] and soy sauce rice wine vinegar and

[1:08:58] sesame oil which i forget where i put it

[1:09:01] i actually just had to pick up some

[1:09:04] oh yeah popped it no did i not pop it in

[1:09:06] here

[1:09:09] i don't know where i put it away

[1:09:18] baffled

[1:09:20] did put it in here

[1:09:23] and uh yeah sesame oil

[1:09:27] i like keeping it pretty simple but i

[1:09:29] know um what other good

[1:09:31] uh sauces some people use like black

[1:09:32] vinegar

[1:09:34] um for sauces and stuff or i mean you

[1:09:36] could you could chop up things

[1:09:38] in it like you could put in garlic or

[1:09:41] ginger

[1:09:42] or um you know

[1:09:45] chili's or something make it spicy chili

[1:09:47] oil

[1:09:52] yeah i usually just like um doing

[1:09:53] something so salty

[1:09:55] acidic and then usually some type of oil

[1:09:58] to help give it a little bit of

[1:10:00] like a glossy feeling a little bit of a

[1:10:03] like a certain mouth feel on it

[1:10:06] that's a good way to do it

[1:10:22] they pop this window a little bit

[1:10:25] catch the last of the sunlight coming in

[1:10:36] how many did we do we got like 12 not

[1:10:38] bad

[1:10:43] i'm gonna think i'm gonna move to do

[1:10:46] some carrot ones next

[1:10:49] do some carrots

[1:11:06] [Music]

[1:11:09] all right we're gonna go we're gonna go

[1:11:12] back to the uh

[1:11:14] the cheater way

[1:11:23] or i should say the more faster the more

[1:11:25] efficient way

[1:11:27] for my skills at least

[1:11:51] come on come on

[1:11:54] this actually reminds me of oh what are

[1:11:56] those i forget what those little guys

[1:11:58] are called

[1:11:59] they're like shrimp um they're like mini

[1:12:02] dumplings

[1:12:04] like very small what are they called

[1:12:06] forget

[1:12:18] when did you start having passion for

[1:12:21] cooking um pretty early on

[1:12:23] um like both my parents cooked

[1:12:27] um like they always did home-cooked

[1:12:28] meals and things like that

[1:12:33] so through that like naturally i just

[1:12:36] wanted to

[1:12:37] you know to cook myself so i'd start

[1:12:39] helping out with

[1:12:40] dinners or or doing various things that

[1:12:45] basically i just want like dishes that i

[1:12:47] like that i wanted to like cook myself

[1:12:49] so i could make them and not have to

[1:12:52] wait for someone else to make them so

[1:12:55] like

[1:12:55] an example is my grams uh my gram's like

[1:12:59] bun recipe

[1:13:00] and her bellish recipe like those are

[1:13:01] dishes that

[1:13:03] we really liked but we literally only

[1:13:05] had them when uh

[1:13:08] you know when she like came to visit or

[1:13:09] like we'd be like hey like you

[1:13:11] like make sure like she'd always make it

[1:13:13] for us um

[1:13:14] so like learning how to do those was fun

[1:13:18] because

[1:13:19] then i could make it like whenever i

[1:13:20] wanted to you know

[1:13:22] so that's kind of when it started so

[1:13:25] like

[1:13:25] and and for me cooking's always been

[1:13:27] something

[1:13:28] that like it it's been a

[1:13:32] you know it's something that i want to

[1:13:33] do like i i find it relaxing

[1:13:35] um you don't have to worry about too

[1:13:37] much you just you just sit back and cook

[1:13:38] and do whatever

[1:13:40] so for me like i've always wanted to

[1:13:43] cook so i did that all throughout like

[1:13:45] college cooked all my meals

[1:13:47] um except my freshman year because i had

[1:13:49] to

[1:13:50] i had to get a dorm so we weren't

[1:13:52] allowed to do stuff but

[1:13:54] actually at my dorm i initially wanted

[1:13:55] to get like a hot plate so i could cook

[1:13:57] stuff but

[1:13:57] they weren't allowed so so that wasn't

[1:14:00] allowed

[1:14:01] but then so yeah in college i cooked all

[1:14:03] meals like basically every meal

[1:14:05] um you know also a very good way to save

[1:14:08] money too

[1:14:11] and then obviously something i just

[1:14:13] enjoyed and then

[1:14:14] [Music]

[1:14:15] yeah and then after graduation obviously

[1:14:18] you know i was working and i was

[1:14:20] traveling a lot so i wasn't

[1:14:21] being able to cook as much which is a

[1:14:24] big bummer for me so like i was gone

[1:14:25] monday through thursday like literally

[1:14:27] every week

[1:14:30] which is very cool because

[1:14:34] you know your your fresh graduate

[1:14:37] like you're going to you're going like

[1:14:40] for my first product was in new york

[1:14:42] city so i got to travel to new york city

[1:14:44] you know monday through thursday

[1:14:46] which is you know awesome like you know

[1:14:48] you're not you're not paying for

[1:14:50] your own food you're not paying for your

[1:14:51] hotel like it's it's all through the

[1:14:53] business

[1:14:55] which is sick and like you get to go to

[1:14:57] restaurants and all this stuff

[1:14:59] but i still miss cooking actually and

[1:15:01] actually on that project is funny i

[1:15:03] i booked a hotel room um what is it

[1:15:06] called

[1:15:07] i think it's element i think like the

[1:15:09] element in times square

[1:15:11] but i could book a hotel room with a

[1:15:13] little kitchenette so it had like two

[1:15:16] sto it had two burners

[1:15:17] and a sink and stuff and the one night

[1:15:20] um

[1:15:21] it was after i think it was right after

[1:15:22] thanksgiving one of my co-workers

[1:15:25] had gone home for thanksgiving they like

[1:15:27] went hunting and he

[1:15:29] he uh they got they got a deer so they

[1:15:31] had venison

[1:15:32] so he brought venison to new york city

[1:15:35] and then um and then we cooked it in my

[1:15:39] hotel room one night we made

[1:15:40] we made venison with like uh a red wine

[1:15:43] sauce

[1:15:44] and then um like potatoes and i think we

[1:15:47] did

[1:15:48] some like pan fried brussels sprouts

[1:15:52] in my hotel room in new york city like

[1:15:54] it was you know

[1:15:55] like a blast

[1:15:58] but like things like that like i've

[1:15:59] always really enjoyed doing

[1:16:02] and then from there like that's when the

[1:16:04] you know

[1:16:05] like i i i was missing the cooking

[1:16:08] so like i decided to start the youtube

[1:16:10] channel about a year in

[1:16:11] um to me working and i was just like

[1:16:13] yeah i'm just gonna

[1:16:14] so it's like something for me to look

[1:16:16] forward to to to like on the weekends

[1:16:18] and like get me in the kitchen

[1:16:20] and also at the same time like help me

[1:16:22] become a better cook

[1:16:26] because like if you're trying to teach

[1:16:28] other people how to cook

[1:16:29] it's going to make you a much better

[1:16:31] cook yourself because you actually need

[1:16:33] to figure out

[1:16:34] the best way to like how how does how

[1:16:37] did i learn it or how to how was

[1:16:39] how what explanations worked for me

[1:16:41] which ways of cooking techniques and

[1:16:42] what

[1:16:43] worked best for me when i was learning

[1:16:45] and still am learning obviously

[1:16:49] and so yeah that's kind of that's kind

[1:16:50] of my story of my

[1:16:52] circle of cooking if you would say very

[1:16:55] long-winded answer

[1:17:06] also our our output is going through the

[1:17:08] roof now that we have switched to

[1:17:11] the other method

[1:17:17] we are eligible for a pay raise for sure

[1:17:25] so for these like i'm literally just

[1:17:27] we're making a taco

[1:17:29] and then i and then i just pleat off

[1:17:31] this i'm pleating one

[1:17:33] two three

[1:17:37] kind of four pinching pinching pinching

[1:17:42] pleating

[1:17:42] one

[1:17:46] two three

[1:17:49] [Music]

[1:17:51] four i'm just sealing everything up

[1:17:56] and then away we go

[1:18:01] let me um let me let me throw this

[1:18:03] second camera on

[1:18:05] forgot i had this setup

[1:18:07] [Music]

[1:18:09] oh it might need might need some

[1:18:11] adjustment though

[1:18:18] if i stand here yeah that looks decent

[1:18:21] cool let me get this second guy up

[1:18:26] yeah and we're back

[1:18:51] how much do you bench and how much you

[1:18:52] squat um

[1:18:54] i couldn't tell you because gyms have

[1:18:56] been closed down for a while

[1:18:58] and i have not uh i've not been able to

[1:19:00] do like bench or squat

[1:19:02] let me think though back in

[1:19:07] i guess around like i mean

[1:19:10] i don't i don't max out stuff anymore

[1:19:12] but like i would do

[1:19:16] i would do probably like i'd do like

[1:19:20] 315 for normally like six on uh

[1:19:24] on squats like six to eight

[1:19:27] um because yeah i just like i'm not

[1:19:30] about the uh

[1:19:32] the maxin out life um and then bench

[1:19:36] i think the most i've ever done on bench

[1:19:37] is like

[1:19:39] 250 maybe not much

[1:19:44] but yeah i really do want to get back

[1:19:46] into gyms once they're open um

[1:19:47] i've definitely been uh missing it um i

[1:19:50] mean i've been doing

[1:19:51] the best best you can to like work out

[1:19:53] or whatever at home but yeah

[1:19:55] not gonna lie with gyms

[1:19:58] like being close and stuff it's been

[1:20:01] been not

[1:20:01] not the best it's been kind of annoying

[1:20:04] but

[1:20:05] such is life this year so

[1:20:09] i'll do a little more

[1:20:13] that's over stuff for sure

[1:20:31] you forgot the carrot no we added the

[1:20:32] carrot to half of these

[1:20:34] yeah i was only doing half of these

[1:20:49] yeah i made sure i made sure we didn't

[1:20:50] uh didn't forget the carrot

[1:21:09] a little skosh more

[1:21:15] also i was thinking about should we do

[1:21:16] like a chopped live stream

[1:21:19] um at some point where basically

[1:21:23] maybe i'll pick up like 10 or 15

[1:21:26] ingredients

[1:21:28] and then we have you guys pick in the

[1:21:30] live stream

[1:21:31] what like my like maybe we have maybe

[1:21:34] have like

[1:21:34] four or five categories like a protein

[1:21:37] like

[1:21:38] a a grain a cooking fat

[1:21:42] or something like that and then like i

[1:21:44] pick up like a decent bit of stuff

[1:21:47] and then we we pick it live or maybe we

[1:21:49] just do a pull ahead of time so i don't

[1:21:50] have to uh

[1:21:52] well because well it'd be better if i

[1:21:53] just if you got if we picked it in

[1:21:55] because then i wouldn't have ideas on

[1:21:57] what i'd make

[1:21:58] ahead of time which i feel like is part

[1:22:00] of the fun but i feel like that could be

[1:22:02] pretty fun

[1:22:08] gotta bump those numbers up big boy yeah

[1:22:10] you're right you're right gabe you are

[1:22:12] right

[1:22:14] not as i'm not as strong as you bud

[1:22:30] perogies or gyoza for the rest of your

[1:22:32] life which one are you choosing

[1:22:34] um i mean i i gotta go pierogies it's

[1:22:39] the uh then as much as i do love gyoza

[1:22:42] or dumplings

[1:22:43] um i think the nostalgia factor for me

[1:22:46] is

[1:22:46] is probably gonna be the trump card

[1:22:47] there

[1:22:50] not being able to have that um it would

[1:22:52] definitely be a letdown

[1:22:58] all right

[1:23:07] that is that's definitely a tough

[1:23:08] question both very good i've also i mean

[1:23:11] like i feel like there's dumplings in

[1:23:13] every like cuisine

[1:23:15] like everyone's got some kind of you

[1:23:18] know

[1:23:18] dumpling i know we've i know we've

[1:23:20] talked about this with my family like a

[1:23:21] bunch

[1:23:22] like i mean uh like obviously in asia

[1:23:26] cuisine you have like little dumplings

[1:23:28] um gyoza

[1:23:30] soup dumplings um a bunch of things like

[1:23:33] that

[1:23:35] a bow are kind of like bun like steamed

[1:23:38] buns also kind of a dumpling

[1:23:41] then like polish culture you have

[1:23:42] pierogies um

[1:23:46] italian i guess you could say like

[1:23:49] uh like i guess manicotti would probably

[1:23:53] be

[1:23:54] would probably be theirs but then um

[1:23:56] mexican

[1:23:58] like empanadas things like that but i

[1:24:01] feel like every culture has

[1:24:03] when if you're looking at it generally

[1:24:05] speaking like if a dumpling is something

[1:24:06] that has

[1:24:07] something stuffed and enclosed inside of

[1:24:09] it everyone's got a very unique

[1:24:12] um dish and approach to it

[1:24:15] and they're all delicious jamaican meat

[1:24:18] patties

[1:24:19] oh man actually meat patties are

[1:24:22] something i've

[1:24:23] never tried to make at home but i think

[1:24:25] we should do that at some point

[1:24:31] i don't know if anyone else is a big

[1:24:34] meat patty fan

[1:24:57] oh tortellini yeah yeah you're right or

[1:25:00] ravioli

[1:25:01] ravioli too completely forgot about

[1:25:05] those

[1:25:08] um i live in california

[1:25:14] so it's about it's about 4 26

[1:25:18] now sun is just going down over here

[1:25:23] on the west coast

[1:25:29] actually might need to bust out light

[1:25:38] soon

[1:25:42] actually what i think we'll do is i'm

[1:25:43] just i'm i'm kind of hungry

[1:25:45] so maybe we'll just cook up some and

[1:25:48] then uh

[1:25:50] then maybe i'll just do the uh maybe

[1:25:51] i'll just do the rest later also i don't

[1:25:54] know why i did this with this one

[1:25:57] didn't plead it but i'm i'm kind of

[1:25:58] getting hungry

[1:26:06] should we cook some i think i think we

[1:26:07] should cook some i think we should do it

[1:26:16] all right

[1:26:20] yeah i think i think i'm ready to cook

[1:26:22] some

[1:26:24] because then i can just finish these

[1:26:25] later

[1:26:28] i won't cook all of them but the idea is

[1:26:31] with these too so if you do want to

[1:26:33] freeze these

[1:26:34] just throw them in like this right in

[1:26:36] the freezer

[1:26:38] and then let them like let them harden

[1:26:41] up

[1:26:41] and then you can throw them into like a

[1:26:43] container or a bag or something

[1:26:45] um you know for uh for that easy access

[1:26:52] that easy easy access i'm just going to

[1:27:04] wash these real quick

[1:27:09] that one's got meat on it so i don't

[1:27:11] really want to use that

[1:27:25] uh christian what do you do with

[1:27:28] nashville hot chicken

[1:27:30] sauce after how do you throw it out or

[1:27:32] store it

[1:27:33] um so this

[1:27:36] so the so you're saying like the oil

[1:27:39] that you rub on

[1:27:40] after um generally what i do for

[1:27:44] like what i like to do is just pour out

[1:27:46] some of that i fried in then mix it with

[1:27:47] cayenne

[1:27:48] and i just try to pour out as much as i

[1:27:50] need to dip with

[1:27:53] so so i'll so like say say this was

[1:27:56] filled with my frying

[1:27:57] i fried my chicken i'm done it's resting

[1:28:00] i'm going to pour some of this into a

[1:28:01] little dish

[1:28:02] like that add my cayenne or whatever hot

[1:28:04] sauce or whatever however you're doing

[1:28:06] it

[1:28:07] and then basically you only make an as

[1:28:09] much as you actually need to season the

[1:28:11] chicken

[1:28:13] and then with the rest of it then i

[1:28:15] store it like i do all my other or

[1:28:17] like all my other oil so i put it i put

[1:28:20] a paper towel through this

[1:28:21] fine strainer let it strain out so it

[1:28:24] blocks everything out

[1:28:25] just keep it in a container and just use

[1:28:27] it for next time so that's what i would

[1:28:28] do

[1:28:31] okay so let's cook some of these

[1:28:36] get this heated i'm gonna need some oil

[1:28:39] for sure

[1:28:44] [Music]

[1:28:57] [Music]

[1:29:08] all right so

[1:29:11] [Music]

[1:29:14] and then process for these guys also i

[1:29:17] think i definitely need

[1:29:18] lights now i'm gonna swing this

[1:29:22] this one over

[1:29:26] hopefully not block it out

[1:29:44] is this why is that not focusing

[1:29:50] all right that should be a little bit

[1:30:04] better

[1:30:08] so basic process for these is heat oil

[1:30:13] put them down in the pan

[1:30:16] let them go for like two or three

[1:30:19] minutes until they crisp

[1:30:20] then water in lid on

[1:30:24] lid on top and then uh let them go for

[1:30:27] another like three minutes then take lid

[1:30:29] off

[1:30:29] let it evaporate and uh yeah that's

[1:30:31] really that's really all there is

[1:30:33] it's pretty easy

[1:30:37] and then obviously if they were frozen

[1:30:39] you would just have to do

[1:30:42] you just need more time

[1:31:38] you just made the mat same thing matt

[1:31:40] awesome

[1:31:41] what are your worst injuries in the

[1:31:42] kitchen uh worst injuries are

[1:31:44] i like badly cut the tip of my ring

[1:31:47] finger

[1:31:48] um if you go to one of my sharpening

[1:31:50] videos there's a picture of it that one

[1:31:53] a thousand percent was the worst other

[1:31:56] than that i've just had like little

[1:31:58] you know little things here and there

[1:32:01] nothing major

[1:32:10] um thumbnail looks like i have an afro

[1:32:13] yeah i did i

[1:32:14] i kind of did that on purpose after i

[1:32:16] realized i was like oh this kind of

[1:32:16] looks funny so we'll do that

[1:32:18] um merry christmas to you well

[1:32:21] luke john i'm not sure how to say that i

[1:32:24] was not on chef's steps a few years ago

[1:32:26] though

[1:32:26] that'd be i'd be pretty sick if i was

[1:32:42] okay so hopefully you guys can see this

[1:32:44] but

[1:32:45] let me let me adjust the view

[1:32:52] all right

[1:32:57] so hot oil

[1:33:01] we're gonna put a bunch of these down

[1:33:07] uh never mind it's not that hot

[1:33:09] apparently

[1:33:17] we'll beef it up a little bit

[1:33:23] one moment one moment

[1:33:26] uh let me adjust the focus on this a

[1:33:34] touch

[1:33:47] yeah that'll work for now

[1:33:52] okay oh yeah so

[1:33:56] we're sizzling on there we're gonna let

[1:33:58] these go

[1:33:59] for

[1:34:02] i don't know let's call it 90 seconds

[1:34:04] echo

[1:34:06] set a timer for 90 seconds

[1:34:09] one minute and 30 seconds starting now

[1:34:12] by the way you have one new notification

[1:34:15] when you see the yellow light ring on

[1:34:17] your device it means you have a

[1:34:19] notification or message

[1:34:21] just say read my notifications

[1:34:24] all right

[1:34:39] okay so yeah we're gonna let those go

[1:34:43] then i'm gonna throw a little bit of

[1:34:44] water down

[1:34:49] and then you just let them steam up

[1:34:52] and it's pretty easy pretty simple

[1:34:54] process

[1:34:56] switch back to this guy

[1:35:14] and then i'm going to make a little

[1:35:16] dipping sauce too

[1:35:18] so

[1:35:26] about i like to do about equal parts of

[1:35:28] soy sauce and

[1:35:40] vinegar

[1:35:43] echo stop okay and then at this point

[1:35:47] they should be

[1:35:48] a little burnt a little crisp

[1:35:52] i mean actually not too bad to be honest

[1:35:54] tiny i'd say a tiny

[1:35:56] bit too crisp for my liking so we're

[1:35:58] gonna throw this in

[1:36:03] and then just let them go for like three

[1:36:05] minutes

[1:36:07] and uh that's it you'll have those

[1:36:11] i mean in and then we're gonna let them

[1:36:14] off the steam and let it let the water

[1:36:22] evaporate

[1:36:24] come on and then just a little bit of

[1:36:31] the oil and then like i said with this i

[1:36:35] mean you could throw in some

[1:36:36] you could throw in some herbs i'm going

[1:36:39] to throw sriracha in one of these

[1:36:41] and kind of do a little bit different

[1:36:42] i'm also going to throw in

[1:36:48] no i actually don't i'm out of garlic

[1:36:50] chili sauce some throw a sriracha into

[1:36:53] one of those

[1:37:09] yeah pretty simple but good actually i'm

[1:37:11] gonna throw

[1:37:13] i'm throwing some scallions too

[1:37:16] because i got some

[1:37:24] all righty

[1:37:38] scally scallis

[1:37:48] you've always liked my ramekins where

[1:37:49] are they from these ones

[1:37:51] are from my mom she got them somewhere

[1:37:53] for like christmas or something

[1:37:55] so i actually don't know

[1:37:59] um but

[1:38:02] where'd i get these ones so my actual

[1:38:04] like dishwasher this is from ikea

[1:38:07] and then those little white bowls that i

[1:38:09] have these like little ramekin guys

[1:38:12] these are actually just from uh these

[1:38:15] are just from target they were just like

[1:38:16] some

[1:38:18] little one that i found all right now

[1:38:20] i'm gonna take this off

[1:38:22] and these should be fairly cooked

[1:38:25] through they look they look decent

[1:38:28] enough

[1:38:32] and i'm just going to let the excess

[1:38:34] water kind of evaporate off

[1:38:37] and then we'll toss on a plate

[1:38:46] and

[1:38:49] i don't know if i have my chopsticks

[1:38:50] dang it

[1:38:54] eating food is just more fun with

[1:38:55] chopsticks but i don't have any

[1:39:03] but yeah it's got a tiny over crisp to

[1:39:06] my liking but

[1:39:09] just a tiny bit some of them are good

[1:39:13] some of them are skosh skosh done more

[1:39:15] than i would like

[1:39:21] uh greetings for poland you're really

[1:39:22] good keep it up um

[1:39:24] really good authentic yeah i definitely

[1:39:26] will plan to do some more uh

[1:39:28] polish food um on augme definitely as i

[1:39:31] learn

[1:39:32] more as well grilling chicken with mayo

[1:39:34] blows my mind

[1:39:35] yeah that is one of the like that is one

[1:39:38] of the like

[1:39:38] the things for me like that i'm also

[1:39:40] like i'm still like damn like

[1:39:42] this is literally so easy to do this way

[1:39:46] so i i completely agree with you

[1:39:54] so we got the nice crispy on bottom

[1:39:57] that one's like perfectly crisp for me