How To Make Spaghetti Aglio E Olio

[00:01] are we good I think we're live all right

[00:03] we're live this is the first that you

[00:05] can cook live Marcus and I have been

[00:07] working on this for like five weeks

[00:09] we've got four cameras in here Marcus is

[00:11] going to do a little demo face

[00:14] cam hand cam stove cam red Cam cuz it's

[00:19] kind of red over there again that's the

[00:21] face cam hand cam stove cam red Cam back

[00:26] to face cam here we go we're making

[00:28] pasta ago eolo it's one of these

[00:31] incredible Italian comfort food recipes

[00:34] that I think a college student would

[00:35] make at like 2:00 in the morning when

[00:37] they're drunk it's incredibly cheap

[00:39] incredibly easy to pull off it just

[00:40] means spaghetti with garlic and and oil

[00:43] is what it is so here we go talian

[00:46] parsley Sunny yeah before what's okay

[00:49] sunny before we this is a part where we

[00:52] can talk for a second yeah sure chat

[00:54] there's so many more people than I

[00:56] thought was yeah how many people are in

[00:58] here right now I can't see the live it's

[01:00] about it's about uh it's 30 to 50 people

[01:03] immedately one guy commented first and

[01:05] he was first was he first all right give

[01:07] it to him but uh congratulations uh

[01:11] Sunny we're live okay and guys a big

[01:14] part of the reason we're doing these

[01:15] lives is so one you can get the timing

[01:17] of everything when you're cooking in the

[01:19] kitchen which is one of the hardest

[01:20] parts if you're new to it another reason

[01:22] is I would just like to get get deeper

[01:25] with my audience man you guys want to

[01:27] ask me questions you know you want to

[01:28] talk about something even even unrelated

[01:30] to cooking whatever we're here let's

[01:32] just hang out in the kitchen and chat

[01:34] right so if you have something you want

[01:36] to know let me know if there's time if

[01:39] there's downtime I'm going to answer it

[01:40] although we are going to keep these

[01:41] recipes sort of moving along right we

[01:43] don't want to do anything that's boring

[01:45] which is we why we have lots of

[01:47] different cameras which is why Marcus

[01:49] should be changing them instead of just

[01:51] hanging out right now yeah reading those

[01:53] check make he's looking at the chat man

[01:55] it's this is new you you guys got to

[01:56] give us a we're good give us a little

[01:58] moment to get used to this

[02:00] um Marcus what what's in the chat let me

[02:03] know we got a hello from Budapest oh

[02:05] what's up Budapest America oh my good

[02:08] somebody donated $2 we got a donation it

[02:11] means a lot it pays for the

[02:13] parsley um so I'm just doing as much

[02:16] parsley as I think I might need I'm just

[02:18] picking this Italian parsley off the

[02:20] stem I guess if you want you could use

[02:22] curly parsley I'm kind of against it if

[02:25] I'm being honest but you could use that

[02:26] if you want

[02:30] a little bit

[02:31] more I don't know if anyone's ever made

[02:33] this pasta before

[02:36] but it's awesome I love it I make it

[02:38] probably I don't know once a month maybe

[02:40] once every two months something like

[02:42] that let's hit up that red Cam Marcus

[02:44] This Is the personal camera this is

[02:46] where we can get up close and personal

[02:48] we can get to know each other over here

[02:50] I bet you guys didn't know that this was

[02:51] here the whole time it's beautiful back

[02:53] there it's never been shown before I

[02:55] don't know I don't know why front cam

[02:58] front cam any any questions Marcus you

[03:01] on it you see the chat cuz I can't I

[03:02] mean we got a the chat's let's see if

[03:05] the chat's violently uh distracting but

[03:07] uh yeah yeah you focus on what you're

[03:09] doing I'm just going to focus on cooking

[03:11] look now I have all this parsley right

[03:13] Marcus I need you to when I'm doing

[03:15] stuff sorry stay focused marus tell me

[03:18] to go back to it now it's a lot of parsy

[03:21] right so what you want to do is take

[03:22] some you want to oh first let's you know

[03:24] what sharpen this knife up a little bit

[03:27] I just got this this new knife

[03:30] um it's incredible Japanese knife I love

[03:35] it so what we want to do is ball it up

[03:38] right you can do this with lots of

[03:39] different kinds of herbs I'm just

[03:41] Folding It rolling it against itself and

[03:43] now I have this sort of neat little

[03:44] package and from here I'm just going to

[03:47] slice through the thinner you can get it

[03:50] here on this first slice the

[03:52] better

[03:54] um and what's really important for this

[03:57] is having a sharp knife if you're doing

[03:59] this with a doll knife KN it's not going

[04:01] to work very well and now I'll just run

[04:02] my knife through it a few

[04:05] times you don't need it to be super fine

[04:07] but something like this is pretty

[04:12] good there we

[04:15] go I got to cut around your head what's

[04:17] that your bald head oh is is it in there

[04:20] I it's not I was I was I was sometimes

[04:22] my bald head gets in this shot when I

[04:24] when I lean over yeah there there it is

[04:25] right there freshly shaved

[04:29] it's shiny we we have to control head

[04:31] shine when we're doing these lives I

[04:33] notice that my head is kind of shined up

[04:36] I po I I polish it like a bowling ball

[04:38] sometimes it's fun being

[04:41] bald and just remember guys most

[04:43] important thing to remember about this

[04:46] dish

[04:47] is I'm bald I think I got that oh you

[04:51] got it yeah I was I was just remember

[04:54] that don't forget it it is the most

[04:57] important part of the dish it is when

[04:59] you get to the end here what I like to

[05:00] do with the herbs is just ball it up

[05:03] against the knife push it together like

[05:05] this the more compact the herbs the

[05:07] easier it's all going to chop right

[05:09] pretty much as simple as

[05:12] that I wonder how fast we can get this

[05:14] dish done we don't want to be here for

[05:18] 45 minutes we want to get it done pretty

[05:20] quick this is Marcus you can keep

[05:22] switching from face to hand more often

[05:25] you are okay okay Marcus is on it I

[05:27] don't I can't see what's going on back

[05:29] and forth this is also cool cuz they

[05:33] know how long it's going to take them in

[05:34] real time that's what I'm saying like a

[05:36] big reason we're doing the lives just so

[05:37] you guys can get a feel for timing you

[05:39] know and we're going to do it mostly

[05:41] with quick recipes quicker recipes

[05:44] although we might do some longer recipes

[05:46] but it will mean I'll have to kind of

[05:47] pre-make it so that's why I think pastas

[05:51] stir fries things that you can just cook

[05:53] in a pan you know quickly is what we're

[05:55] going to try to stick to for

[05:57] now um yeah cleaning up my

[06:01] board you're going to feel better if

[06:03] your station is clean now next thing

[06:05] garlic right I already peeled it I'm not

[06:07] buying pre-peeled garlic here all right

[06:09] it's not I wouldn't do it I just

[06:11] wouldn't do it it matters to me okay now

[06:15] here you want to take your time and you

[06:18] want to slice it thin right bald that's

[06:22] the warning that your head oh is it I'll

[06:25] just give that a bald everyone yeah I'll

[06:26] try to that's wear my head in right

[06:28] there right yeah oh okay oh oh backing

[06:32] out cuz as chefs we hunch you know in

[06:34] the in the restaurant I would have been

[06:36] like I would have been like this you

[06:37] know which which I can't do right so

[06:40] I'll I'll stay out of the

[06:42] way that's another thing someone was my

[06:45] wife was asking me earlier she said when

[06:48] why do you chop sometimes like this you

[06:50] know where I'm rocking it and why

[06:52] sometimes like this and it really

[06:54] depends what you're chopping right if

[06:56] there's something really tall you're not

[06:57] going to be going like this just the

[06:59] angle is weird so generally for like

[07:02] shorter things I'll do this

[07:04] technique but it really depends it just

[07:08] all about what you're

[07:12] chopping and I'm trying to be as

[07:14] consistent as I can with the garlic

[07:16] you'll see why

[07:18] soon just like

[07:21] so give the red a wing what's that give

[07:23] the red a

[07:25] wink hell yeah yeah wink cam let's go

[07:32] oh man how long how long has this live

[07:34] been going on for it's been way longer

[07:37] than I thought okay interesting I got to

[07:39] pick it I got to pick it up come on I'm

[07:41] getting my uh I like the pressure you

[07:42] know I got to get my my cooking cap back

[07:45] on it takes as long as it takes yeah but

[07:48] it's a quick dish it's a quick dish okay

[07:49] stove cam let's

[07:52] go we made

[07:54] $17 whoa someone just told me we made

[07:58] $17 red d looks like we're in

[08:01] business okay go to the stove here we

[08:04] are so you know how much salt do you put

[08:06] in your pasta water it's kind of a

[08:08] touchy sh subject right I don't want it

[08:10] to be super salty I'm doing three big

[08:13] pinches and if I want to add more salt

[08:15] later I can right I can add more salt

[08:18] later but the thing is when you finish

[08:20] this dish you're sort of reducing pasta

[08:22] water so the Sal it's going to be

[08:23] saltier than that's then if you taste it

[08:25] right now it's salty but if you taste it

[08:27] at the end it's going to be even saltier

[08:28] as it sort of reduces down so I don't

[08:30] want to put too much if that makes sense

[08:33] now spaghetti in we go ready for this

[08:36] you guys know this

[08:37] trick I'm bouncing around so when you

[08:40] put the pasta in the water you spin your

[08:43] it's like a you spin your hands opposite

[08:45] ways and you should get this little

[08:46] funnel thing let's see if it works we

[08:49] good Vortex stove cam got it and let's

[08:52] go not bad not bad got it going on a

[08:56] little bit I like what I

[08:58] see okay

[09:01] now let's let that

[09:04] cook okay here this is coming over

[09:08] here I'm going to do this over here for

[09:10] you guys so it's easy to

[09:12] see take out my little trusty burner am

[09:16] I good am I Center there yeah good uh

[09:20] yeah okay oh I need one

[09:22] thing one

[09:25] thing there beautiful I think people

[09:28] like this I can't I can't the chat

[09:30] insane is the chat insane it's just

[09:33] chat's

[09:34] insane anybody got a question I I can't

[09:37] see the chat I I wanted to answer

[09:38] questions but Marcus is he's got a lot

[09:40] going on over there he's he's like the

[09:43] brains of the operation he's got like a

[09:44] million cables plugged into him right

[09:46] now someone said tell Marcus take his

[09:48] shirt off oh yeah okay here hey check

[09:50] this out Marcus go to uh go to hand cam

[09:53] oh yeah there's Marcus in the battle

[09:55] station right now this is quit

[09:57] commenting stuff like that yeah

[10:00] oh

[10:01] no oh got to plug in got to plug in

[10:04] we're good we're

[10:06] good okay let me know if that comes back

[10:10] on oh my God is camera uh hand cam

[10:15] working hand Cam's good okay here we go

[10:17] so medium heat on the pan we're putting

[10:20] in like a third of a cup of olive

[10:22] oil this is the dish right guys it's

[10:25] just spaghetti with garlic and oil right

[10:27] olive oil so it seems like a lot but

[10:29] that's going to emulsify with the pasta

[10:31] water it's going to make a really

[10:32] beautiful sauce looks about

[10:35] good now straight in with the garlic

[10:37] right already

[10:39] sizzling

[10:41] oh oh probably shouldn't have done that

[10:44] okay here we

[10:46] go keep it moving keep it moving check

[10:49] your

[10:51] heat now we're going to sizzle this

[10:53] until it starts to just turn a little

[10:55] bit of golden brown around the edges we

[10:57] don't want to get this like if if it's

[10:59] golden brown throughout it's overcooked

[11:01] we want to cook this garlic we want to

[11:03] get its Essence its fragrance unlocked

[11:05] and released into that oil remember fat

[11:07] carries flavor the olive oil is fat and

[11:10] so it's all just infusing right now the

[11:12] house smells

[11:14] amazing fan on we're good yes I have a

[11:18] little fan over here on my left you guys

[11:19] it blows away the steam that rises up

[11:21] and fogs out that camera and so that is

[11:24] pretty pretty clutch when we're filming

[11:27] in here

[11:31] okay so keep a watchful eye on this if

[11:34] you burn this you're going to feel

[11:36] terrible okay you're not going to like

[11:38] yourself you don't want it you want to

[11:40] love yourself

[11:42] so I can see it just starting to get a

[11:45] little bit golden brown right

[11:46] now at this point you want to have these

[11:49] chili flakes ready right suppose you

[11:51] could probably use fresh chili if you

[11:53] want but chili flakes is

[11:55] traditional how many people have made

[11:57] this pasta before I'm curious let us

[11:59] know in the

[12:01] chat I would say this is like you know

[12:03] there's like the five like French mother

[12:05] sauces like I don't know if there's

[12:06] mother pastas in Italy I don't think

[12:08] that's a thing but this should be one of

[12:09] them if there is it's right up there for

[12:12] me with carbonara and catcho pepe and

[12:14] all those amazing pastas so right there

[12:16] I'm I'm getting that golden brown just

[12:18] around the edges for me that's good now

[12:20] check it out chili flakes in you want it

[12:22] spicy do a lot you know I'm doing about

[12:24] I don't know half a teaspoon maybe a

[12:26] little bit more chili flakes burn so

[12:28] fast you guys okay see I'm like watching

[12:31] it right now and what I'm

[12:33] doing like oh no what are we going to do

[12:35] how is it everything's going to burn and

[12:36] then you go no what you do is pasta

[12:39] water boom that stops the cooking

[12:43] process right now nothing is going to

[12:44] burn can even add a little

[12:46] more and so all the salt from this dish

[12:49] is coming from the pasta water you're

[12:51] not adding more salt although you could

[12:52] at the end if you wanted to we want to

[12:54] get it all from the pasta

[12:56] water if that makes sense all right

[12:59] questions questions class class is in

[13:02] session man let's go all right all right

[13:05] all right all right dude the chat is

[13:07] going so crazy just pick one from the

[13:11] top man pick it from the top says marus

[13:14] going to eat it all Marcus Marcus people

[13:16] keep just saying Mar is he bald okay we

[13:19] got a am I bald somebody asked a

[13:21] question the sun use olive oil of

[13:23] avocado oil to rub his head

[13:26] with I got to it's it's it's so quick

[13:30] son I would use coconut oil you can

[13:32] scroll up though Marcus I I use like a

[13:35] it's uh what is the company I forget

[13:37] what company but it's a it's like an oil

[13:39] that you put on your head that's infused

[13:40] with all kinds of nice stuff I actually

[13:42] really love oiling my head I do it after

[13:44] I shave and I love it um I was never

[13:48] proud of my hair I just wasn't proud of

[13:50] it but I'm proud of my head someone said

[13:52] what happened to 50 plat 50 St oh oh

[13:55] it's a touchy subject now we're still

[13:57] doing it but I think we may continue it

[14:00] as short videos or maybe we'll do one

[14:02] live it's just that we only post one

[14:05] video a week and that series wasn't

[14:07] doing that well for us so you know as

[14:10] much as I would love to continue it this

[14:12] is also a business and we have to think

[14:13] about that right so we have to consider

[14:16] those things but we may continue it so

[14:18] share it to everyone you ever met yeah

[14:21] so share the

[14:22] channel okay let's go more pasta water

[14:25] right all right chat's going cat's G for

[14:27] now

[14:30] yeah here we go

[14:31] right

[14:34] now let me uh so how do you tell if the

[14:37] pasta is done let's go stove

[14:42] stove you can see yeah okay good now

[14:45] let's go red so there's only one way to

[14:49] know bite

[14:51] it it's got that um thin white line

[14:55] right now in the middle and so with a

[14:58] lot of these Trad traditional Italian

[14:59] pastas or pretty much every single

[15:01] Italian pasta you want to finish cooking

[15:03] the pasta in the sauce not in the pot so

[15:06] when your pasta is 80% of the way done

[15:08] transfer it into this into the pan so if

[15:11] it says on the package right it says

[15:12] cook for 10 minutes cook it for 8

[15:13] minutes in the Water 2 minutes in a pan

[15:15] that's what we're going to do right now

[15:18] okay this is

[15:21] good just based on taste

[15:23] alone move this over oh okay you can go

[15:28] uh face or sorry sto hand hand

[15:33] yes now here we go check it

[15:38] out right

[15:40] in no

[15:43] strainer no strainer I worked with this

[15:47] really really high-end Italian chef

[15:49] called Marco

[15:50] petu um for a number of years and he had

[15:53] a some really famous restaurants in Las

[15:56] Vegas and then he kind of retired and

[15:58] did private cooking in Aspen where I met

[16:00] him and I learned a lot from him right

[16:03] like screw strainers don't really need

[16:04] them like I pretty much got all the

[16:06] pasta as that dries out you just add a

[16:08] little bits of P pasta water pasta water

[16:11] as necessary and then we just begin

[16:13] shaking right and so we're going to

[16:16] finish cooking this just in the pan

[16:18] right here we'll add the parsley coming

[16:20] up pretty

[16:21] soon oh that smells so good and even now

[16:25] I can just kind of start tasting it for

[16:28] salt a little bit this little

[16:31] mhm yeah oo spicy I love it you would

[16:36] think a pasta like this isn't going to

[16:38] be that good I'm telling you it's

[16:40] amazing it's amazing we love it a

[16:46] win I love the wings I love the wings

[16:50] they're getting I feel like they're

[16:51] getting a real feel for what we're like

[16:53] yeah this is what we're like guys we're

[16:54] a little we're a little wild we're a

[16:55] little crazy we're a little ADHD you

[16:58] know we're we're we're dialing it in

[17:01] we're dialing it in embrace yourself

[17:03] though you know if you're weird be weird

[17:05] who

[17:07] cares be weird man Life's too short to

[17:10] not be

[17:13] weird you want to yell at a squirrel

[17:15] yell at a squirrel sometimes I do I

[17:18] don't

[17:21] know so I've got this um this pan turned

[17:24] up now cuz I'm just trying to finish

[17:26] this quickly in the in the in the pan

[17:28] got it on full Full heat high

[17:31] heat and you can see like it's coming

[17:34] together it's amazing it's just oil and

[17:35] water but it creates this sort of

[17:37] velvety luscious sauce that coats the

[17:39] spaghetti also if you want to do this

[17:42] with another kind of pasta you can

[17:44] doesn't have to be spaghetti although it

[17:46] is

[17:49] nice I always like wiping down my

[17:51] station I am a bit of a spaz but I I

[17:53] always feel better when I'm in a clean

[17:55] sort of

[17:57] area now I can get this out out of here

[17:59] actually no I might need

[18:01] it I wish I could see the chat I have my

[18:03] phone over here but let like we've never

[18:05] done this so this is this is like a this

[18:07] is the pilot right now all right way

[18:11] faster yeah how long do you think it's

[18:13] been how long has this live been going

[18:14] on for they'll they'll tell you yeah I

[18:17] have no sense of time right now no sense

[18:19] of time I keep tasting the pasta 18

[18:22] minutes oh wow we're doing good on fire

[18:25] on fire okay good you

[18:27] just th people let's goit thank you for

[18:31] joining is that true thousand people

[18:33] what was my guess we we took we took

[18:36] guesses before the live who how many

[18:38] people are going to be on it literally

[18:40] my wife said what 16 people Marcus said

[18:43] 30 35 I was like maybe a hundred

[18:46] so yeah that's awesome thank you for

[18:48] joining happy to be here with you today

[18:51] wow that's we're going to do this again

[18:53] Marcus let's get some let's get see the

[18:55] food here hey hey

[18:58] don't worry don't do wor I'm not worried

[19:00] well I'm just just trying to you know we

[19:02] we'll review we're going to review after

[19:04] see how we

[19:06] did yeah are there a couple shots of me

[19:09] showing the stove with nothing going on

[19:10] every once in a while yeah it's all

[19:11] right it's our pilot run okay it's not

[19:13] like it was going to be this is exciting

[19:16] to it's very exciting this is a this is

[19:17] a whole new world for us I haven't

[19:20] turned red once oh nice yeah this is a

[19:23] whole new world for

[19:25] us you guys might be wondering about the

[19:27] uh this thing you

[19:30] know it's like it's like just like this

[19:34] it's like that yeah you're not it's it's

[19:36] you know there there's a little bit of

[19:38] you think I can do it you want to try

[19:40] come in here oh this is a come in here

[19:42] Marcus oh dude this is not get in here

[19:45] bud going no mic going no mic this is

[19:49] let's go I have not done

[19:51] this don't spill it all you got it just

[19:53] a little more oh yeah see you're going

[19:55] too far out you're going to bring it in

[19:56] bring it yeah bring it back in there you

[19:58] go go there you go you're done that put

[20:02] have butchered the LI that was good I'll

[20:03] give that a I'll give that a four out of

[20:05] 10 that was pretty good I mean the

[20:06] steaks were so high the staks were high

[20:09] okay so keep tasting it right when

[20:13] you're cooking food you just got to just

[20:15] care about what you're doing I just

[20:16] making sure that the um the pasta is

[20:18] just going to be cooked without the

[20:19] sauce getting too thin or too

[20:25] thick oh it already tastes great it's

[20:28] really close if you like it really Al

[20:31] Dente you can keep it that way right you

[20:33] see me I'm just adding past adding pasta

[20:36] water that's why I said not to season

[20:38] that water too much

[20:39] because that water is reducing the salt

[20:42] is left in there it can get pretty uh

[20:46] salty I'm going to move this one back to

[20:48] the stove for a

[20:51] moment yeah if you guys have um requests

[20:54] for something you want to see cooked

[20:57] live then drop it in the comments uh you

[21:00] know not the live chat but in the

[21:02] comments under this video make sure you

[21:03] like the video please too as well and uh

[21:06] we'll get to it you know we want to cook

[21:08] dishes that are sort of fastpaced so if

[21:10] you keep that in mind that would be

[21:11] really

[21:12] helpful oh

[21:14] yeah you know I might taste this pasta

[21:16] 10 times to make sure it's just

[21:22] right you got to go face you don't oh I

[21:25] was

[21:27] just where we're figuring it out you

[21:29] know if I'm doing something with my

[21:30] hands he goes hands but now like I'm

[21:32] coming up to my

[21:34] face it's got a nice texture right

[21:37] now

[21:40] honestly I might have under seasoned my

[21:43] water just a tiny bit so I'm just going

[21:44] to season it just directly right now I

[21:48] think my pasta water could have used a

[21:50] little more salt I usually do about a

[21:52] tablespoon of kosher salt per per for

[21:55] four quarts of water one tablespoon to

[21:57] four quarts of water I might have just

[21:58] done a little less but that's fine you

[22:01] can always add more salt you can't take

[22:02] it away it is the most stupid basic

[22:05] principle of cooking um and I'm tired of

[22:08] hearing it but probably there's a lot of

[22:09] people on this live who are hearing that

[22:11] for the first time so that's all

[22:14] right here we go more pasta

[22:19] water I sauce everywhere yeah

[22:23] Marcus that was funny

[22:25] man want to see Sergeant G sergeant oh

[22:28] yeah Sergeant Gilbert okay he's here

[22:31] let's get him on the red Cam right now

[22:33] yeah here he is here's my little friend

[22:35] his he's he's a little worse for wear

[22:38] right now his mustache is kind of

[22:39] falling off he needs a little TLC and

[22:42] we're going to give it to him he's been

[22:44] with me forever not going in the dish

[22:46] though it's not it's not traditional you

[22:48] could put it if you

[22:51] want okay all right all right all right

[22:54] all right let's taste one more time

[22:59] M that's just right you guys

[23:03] now a little more pasta

[23:09] water Marcus you got to you got to focus

[23:13] man only call me like twice it's pretty

[23:16] good actually okay here we go I like

[23:18] doing the parsley right at the very end

[23:21] I just like to keep it really green

[23:23] suppose you could add it a little bit

[23:25] earlier if you want

[23:29] but that looks good now we get that

[23:30] parsley that earthy kind of parsley

[23:32] flavor in there that's just so good look

[23:35] at that that's so exciting for me just

[23:38] something that can be made with super

[23:39] super simple and cheap

[23:41] ingredients and it's just all about the

[23:43] technique it's all about the process you

[23:45] know that's the beauty of Italian

[23:47] cuisine Italian cooking it's really

[23:49] ingredient and technique

[23:53] focused man this is such a fun

[23:56] one okay there it is is boom I'm going

[23:58] to shut it off now you might shut off

[24:01] your pasta and you might just have it

[24:02] sitting here for 10 minutes before you

[24:04] want to serve it or whatever add a

[24:06] little more pasta water you see it dry

[24:08] out you just add a little more pasta

[24:09] water it's as simple as

[24:11] that right now I have the uh heat off is

[24:14] plenty of heat in the pan and it's sort

[24:16] of just still thickening up you can

[24:21] see oh sorry you can see underneath

[24:24] there right

[24:25] watery but it's just thickening up just

[24:28] as I'm sitting here and I'm tossing

[24:29] it so here we go

[24:34] now oh God that was terrible sorry about

[24:38] that here let's serve it

[24:42] up now let me get this so you can see I

[24:46] love using these things right here these

[24:48] little tweezers so I can pick it

[24:52] up like so let's go red

[24:55] Cam see that and now what we can

[24:59] do back to yeah is just twist that up

[25:02] you don't have to do this of course does

[25:04] give you a little bit of a nice

[25:06] presentation lay it down and then just

[25:08] kind of take it off like that so you

[25:10] almost have this little sort of barrel

[25:13] shape of the

[25:15] pasta now let's get that out of

[25:18] here if you

[25:21] want hand

[25:25] cam you can just hit it with a little

[25:27] bit more parsley to finish that's it

[25:30] that's the pasta we're going to get

[25:31] Marcus in here we're going to taste it

[25:34] up simple as that fork flip here we go

[25:38] boom oh oh oh double Fork flip bam oh oh

[25:42] here we go oh all right oh

[25:46] oh you go twizzle twizzle it up careful

[25:50] it's going to be hot what's up

[25:53] live I can't Che bonao this is not going

[26:04] M

[26:05] mhm oh yeah we got to talk we can chew

[26:11] first it's got so much flavor for being

[26:13] such a simple

[26:17] thing and the spice the spice is nice

[26:21] it's got that back of the throat kind of

[26:23] heat to it I'm about to have so much

[26:26] parsley in my teeth

[26:28] everyone wants to see the brige oh we

[26:32] got to figure that out we got we haven't

[26:34] figured that out yet we barely we don't

[26:35] even have kitchen stuff figured out mhm

[26:37] we're going to be

[26:38] doing live fridge

[26:40] attacks but um not quite yet although

[26:44] hold on a second you stay here you going

[26:47] to knock that down well let me see me

[26:48] see what I can Ian where's the end of

[26:49] the video let me see what I can

[26:51] do you want to run out there let me see

[26:54] what I can do hang on a second

[26:58] okay one second one second

[27:01] folks okay all right hang

[27:04] on okay let me just I got this I'll keep

[27:07] eating pasta Markus going to eat pasta

[27:10] I'll go outside I'm going to take care

[27:11] of the

[27:12] fridge okay mhm there we

[27:15] go I just got to uh turn that

[27:18] down all right you got it okay all right

[27:22] I'll be right back I'll be right back

[27:23] just don't kick any tripods over no I

[27:25] won't I'll take care of it all right

[27:30] Sunny's Sunny is going to hopefully not

[27:32] hurt

[27:41] himself oh that was a good

[27:48] one the first ever live fridge

[27:51] attack all right I'm going to set this

[27:54] up this is so we don't we'll find out if

[27:56] this was a good idea or not that was

[27:58] amazing yeah well we got to set this up

[28:01] really fast I got it you go back to your

[28:04] station Battle station Battle station

[28:07] I'll continue eating hey what's up this

[28:09] is a this is a crazy thing to do at the

[28:11] end okay I'm

[28:14] back so Sunny we should we should uh

[28:17] we're not in frame oh no we're in frame

[28:20] I'm good you're good you're good

[28:23] Sun any final

[28:26] words let me chew for a minute

[28:28] now let you

[28:39] know I just want to thank you for being

[28:41] here as part of this historic

[28:44] moment I'm really we enjoyed it a lot

[28:47] we'll be back we'll be back and um I

[28:50] hope you're having a great life out

[28:51] there you know if you're having a bad

[28:53] day tomorrow's a new one don't worry

[28:55] you're going to be fine and so until

[28:58] next time you know I love you