LIVE - Chicken Burrito + Refried Beans

[00:12] yo are we live

[00:13] we good

[00:22] everyone everyone in here everyone doing

[00:24] all right

[00:27] yo what's going on everybody

[00:32] we good we're good audio's good you guys

[00:35] can see me

[00:36] we can uh lighting's okay we're good

[00:39] chillin

[00:42] all right sweet

[00:46] we good yo what's going on everybody

[00:48] yeah so we're gonna

[00:49] we're gonna do the chicken burrito we're

[00:50] gonna make some refried black beans

[00:52] um we'll get started in a minute here

[00:56] i should probably gather up some

[00:57] ingredients i haven't gotten anything

[00:58] out or like anything like that

[01:00] you know get our mise and plos and all

[01:02] that good stuff

[01:14] let's get to cooking something's

[01:16] slipping out of your pocket

[01:18] that's my mic probably

[01:26] where's the mayo the male the male will

[01:27] come out today don't worry

[01:29] is your dad polish no he's not

[01:37] um

[01:37] [Music]

[01:43] appreciate the dollar 99 and benji ross

[01:45] teach us how to make century eggs ooh

[01:47] that could be a fun project

[01:48] it could be a fun project

[01:52] it's midnight in poland while you got to

[01:53] do me like that i feel you we'll be

[01:55] mixing up the times it's a weird time

[01:57] for i mean it's three it's 3 p.m for me

[01:58] it's kind of a weird time to be making

[02:00] food at because i don't normally eat

[02:02] at this time but it show we'll mix it up

[02:05] we'll do some

[02:06] morning my time streams so for european

[02:09] um

[02:10] and across the pond folks can can get in

[02:12] so this is just the first one

[02:13] we'll do we'll do multiple

[02:19] oh yeah there will be pickled onions

[02:20] i'll start i'll start grabbing some

[02:22] stuff out of the fridge and then uh

[02:24] and then we can get this show on the

[02:26] road

[02:28] so probably what's gonna take the

[02:29] longest is well not really that long but

[02:31] maybe the refried black beans and these

[02:34] are ones that i just cooked uh

[02:36] this morning earlier today um but a can

[02:38] of black beans work fine too

[02:40] so if anyone is cooking along like you

[02:42] can grab all your ingredients now

[02:44] um that's kind of what we'll what we'll

[02:48] do

[02:51] i mean i guess the main things are kind

[02:53] of we'll get the chicken going and all

[02:55] that good stuff

[03:02] get out my grater beans

[03:06] i need some garlic

[03:16] 4 30 a.m in india

[03:21] you've always wanted to say that as a

[03:22] majestic monster i appreciate that

[03:28] actually i think i need a decent bit of

[03:31] oh

[03:32] i'll get that later

[03:35] nah two two should be two you should be

[03:37] fine actually uh we'll do three

[03:40] um i need a little bit of onion but i

[03:42] think i've got a piece

[03:43] in the fridge that i'll probably use

[03:45] hopefully

[03:50] not a white onion though i only got red

[03:51] onions in here it's fine

[03:55] the first appearance

[04:00] we'll just get that those out get them

[04:01] ready to go

[04:03] um i should just look at my ingredient

[04:06] list i don't know why i'm doing that

[04:10] ingredient list

[04:14] all right so we got just eat the chicken

[04:16] stuff

[04:18] mayo we need spices

[04:24] ground cumin chili powder

[04:32] do some lime zest get about a half a

[04:34] lime here

[04:36] here's a half of a lime oh that

[04:40] that lime's a little bad

[04:46] this one's like completely dried out

[04:53] and then we just need some salt

[04:56] which we'll have on the ready for

[04:58] refried beans i need a jalapeno i think

[05:01] i only have serranos though

[05:04] which actually i prefer

[05:08] serrano and then a white onion

[05:12] so if anyone is cooking along make sure

[05:14] you make sure you got all your stuff

[05:15] this is this is the time

[05:31] knock off helmets well i don't know i

[05:33] don't think this is knockoff i think

[05:35] it's

[05:36] i think this is just what they sell like

[05:38] on the on the west coast

[05:42] can you use lemon pepper instead of lime

[05:44] zest you can use

[05:46] whatever you want in this um the beauty

[05:48] of the mayo marinade is you just throw

[05:50] stuff in with the chicken

[05:52] and then it just tastes good so whatever

[05:54] flavor profile you want to use

[05:56] feel free to do so i'm going to get a

[05:59] separate cutting board though for this

[06:00] chicken

[06:02] actually i wouldn't even need to use the

[06:04] cutting board so i'm just gonna throw

[06:06] everything in a bowl

[06:10] [Music]

[06:14] oh yeah and look what i set up for today

[06:17] look at this look at this

[06:19] oh we got a second shot we got the stove

[06:23] shot

[06:33] so we got the we got the bonus shot back

[06:35] here if we need it if we need it we can

[06:36] bust it out

[06:47] okay all right so we're ready should we

[06:51] should we should we start

[06:52] it's gonna go quick like this probably

[06:54] won't take longer than

[06:56] i mean it shouldn't take longer than

[06:57] like 20 minutes also the tortillas

[07:00] so i go to the grocery store yesterday

[07:03] to get tortillas

[07:04] and normally they have like

[07:08] i guess the normal-sized flour ones then

[07:11] there's a step in between these ones

[07:12] these are like the

[07:13] massive ones not the ones that i wanted

[07:15] to get but

[07:16] they were the only bigger ones i didn't

[07:19] want

[07:20] i didn't want the ones that were like

[07:21] this big i wanted them like that big but

[07:23] this is all they had

[07:29] massive but these are these are super

[07:32] nice so like what you're looking for in

[07:34] those flour tortillas

[07:36] is um see how it's kind of translucent

[07:39] like you can you can see through this

[07:40] like

[07:42] because the lights come in from that way

[07:43] so you're not going to see through it

[07:44] but like if i go here like i can see my

[07:46] hand

[07:47] through the um through the flower

[07:50] tortilla cause it's got all those like

[07:51] fat

[07:52] striations in there that's like the mark

[07:55] of a good flour tortilla

[08:04] what do you mean by the

[08:07] translucent fat oh yeah so it's so

[08:11] flour tortillas are made with fat

[08:13] traditionally it's pork lard um i have a

[08:14] video on

[08:16] my uh youtube if you want to check it

[08:17] out but that

[08:19] fat is the translucent piece so like

[08:22] what is it

[08:22] is it mission the ones that make the

[08:24] like the very puffy

[08:26] like flowery one they're almost more

[08:28] like um

[08:29] pita bread than they are like a tor like

[08:32] a

[08:32] a traditional tortilla not to say one's

[08:34] bad or

[08:36] or worse they're just very different

[08:37] these are these are in generally

[08:40] thinner and i think i think they taste a

[08:41] little bit better than like the puffy

[08:43] kind of white ones

[08:44] but whatever you like you can use but

[08:46] this is this is my preferred

[08:48] flour tortilla and this is actually a

[08:51] local one

[08:52] um it's made in san marcos

[08:56] or yeah san marcos which is like 15 to

[08:59] 20 minutes away from where i am

[09:01] um but i think a more commercial brand

[09:04] is like la squaris

[09:05] or something um

[09:08] but yeah in general like what you're

[09:10] looking for is kind of these

[09:12] these this translucent tortilla that's

[09:15] that's what i

[09:16] that's what i like at least

[09:23] uh is the see-through quality something

[09:24] you picked up on in mexico

[09:26] no i didn't have a ton of uh flour

[09:29] tortillas in mexico they they're

[09:30] they're you can get them for sure um

[09:34] but it wasn't until i actually made that

[09:35] video with the flower tortilla video

[09:38] that i really picked up on it

[09:40] um that's that's when i picked up kind

[09:42] of on the translucent

[09:44] kind of the translucent nature of them

[09:47] um when i was in mexico city i mean

[09:50] predominantly ate corn tortillas

[09:52] um there are flour tortillas but

[09:54] predominantly i had corn like all the

[09:56] time

[09:58] okay so with that being said though um

[10:01] we'll do our beans i guess first

[10:02] or we'll get them started first just

[10:04] because we need to saute some stuff down

[10:06] then we'll do then we'll do our chicken

[10:07] that'll cook very quickly and we'll get

[10:09] we'll get it ripping

[10:13] um andy b big chunk of burrito yeah this

[10:15] is gonna be

[10:17] that like massive burrito this i think

[10:20] this is like the size that chipotle uses

[10:22] um so yeah if you were looking to make

[10:24] this a little bit lower calorie i would

[10:26] not use these these are like 300

[10:28] 300 calories for one but it's gonna make

[10:30] a massive burrito

[10:33] normally like i said i like the ones

[10:34] that are a little bit smaller than this

[10:36] one but i couldn't find them when i

[10:38] was at the store yesterday they must

[10:39] have been out

[10:45] will the stream go up on the channel

[10:46] yeah i'll put the stream up um

[10:49] i think i have them unlisted but they're

[10:51] in a they're gonna be in a playlist

[10:53] on my my channel so if you go down like

[10:55] you can find the thanksgiving one it's

[10:57] up down there

[11:05] what's the name of the big knife used

[11:07] kind of resembles a chinese cleaver um

[11:09] it is a chinese cleaver this

[11:12] is it's it's a little bit smaller but it

[11:15] is a chinese cleaver that's that's what

[11:16] this one is

[11:18] my other one is a it's a nikiri so it's

[11:21] this one is like the smaller version

[11:23] this is a nikiri

[11:24] um it's like a japanese style

[11:28] nakiri this is a chinese cleaver but

[11:30] actually we'll put these to use right

[11:32] now

[11:32] i'll use the cleaver today why not

[11:36] um yeah all right

[11:39] we're gonna start this thing enough

[11:40] talking we'll cook it all the way

[11:42] through

[11:43] and uh you're ready 18 minute i mean if

[11:47] we want to do like the time thing i can

[11:49] we can set a timer up well the i guess

[11:52] the refried beans might be a little

[11:53] slower i didn't do the refried beans in

[11:55] my video but if we want to do like do

[11:57] do should we do the time battle do you

[11:58] guys want to see if i can actually make

[11:59] it in 18 minutes

[12:01] or do we want to do a little bit more

[12:02] relax it'll take me like 25 or 30.

[12:15] what should we do should we do should we

[12:18] do the time battle

[12:19] i can set i'll set a little time um

[12:21] thing in like the bottom left corner of

[12:23] what time i like

[12:24] actually start and then relax all right

[12:27] we'll just yeah okay

[12:29] that works for me too

[12:41] relax relax all right all right all

[12:43] right all right cool

[12:45] that's what i would prefer to do too

[12:46] it's it and it's not like i'd be

[12:48] literally rushing around trying to do it

[12:49] in 18 minutes like i still would be

[12:51] pretty relaxed

[12:52] but it would just be a little more like

[12:53] i wouldn't be stopping to talk like this

[12:55] and stuff

[13:00] all right cool well let's let's start

[13:02] then so

[13:03] first things first we're just gonna chop

[13:06] our

[13:07] um onion and our serran i'm using a

[13:10] serrano use a jalapeno

[13:12] if you don't like spice don't use it but

[13:15] we don't need much for this and this is

[13:17] actually based off of a diana kennedy

[13:19] recipe

[13:20] from the essential cuisines of mexico

[13:25] highly recommend if you're into mexican

[13:27] cooking

[13:28] highly highly recommend checking that

[13:30] out

[13:32] so many recipes from like all over the

[13:34] the

[13:35] country because a lot of it's very

[13:38] varying in the different

[13:39] places of what dishes are made so it's a

[13:41] really really good book but

[13:42] this this recipe could not be more

[13:43] simple it's literally chop this up saute

[13:46] it

[13:46] throw in cooked black beans or pinto

[13:48] beans

[13:49] and then you mash them up you may need

[13:51] to add a little bit of water if you

[13:52] don't have enough like liquid down here

[13:53] i'm not sure i might be a little short

[13:54] on liquid

[13:55] but literally i mean it cannot get

[13:57] simpler than that

[13:59] and then for this what i like to do is

[14:01] i'm trying to

[14:02] cut these very very uh very small

[14:06] and thin just so they kind of cook away

[14:08] like i don't want chunks of

[14:09] onion in my refried beans i'm more

[14:11] looking for

[14:12] the aromatic flavor than like a textural

[14:16] uh component of them and you know and

[14:19] i'm not using much here like this is

[14:22] i i don't know it's like an eighth of an

[14:23] onion a quarter of an onion

[14:26] less than a quarter of an onion um

[14:31] but if you like more onion use more

[14:32] onion do whatever you want

[14:34] and then same thing for the serrano i'm

[14:36] gonna cut this pretty small as well

[14:41] um i'm gonna get rid of this kind of

[14:44] membrane

[14:45] down here get rid of some of the seeds

[14:51] and then this is again

[14:54] slicing it very thin this way and then

[14:56] we'll just cut across it

[14:58] to get those thin little uh or the

[15:00] little cubes

[15:18] so we'll do that we'll do this other

[15:20] little guy this is actually rink this

[15:22] one's

[15:23] mad wrinkled it's been sitting in the

[15:25] fridge for a while

[15:41] but then we're just going to saute this

[15:42] down so i'm actually going to use i have

[15:44] this

[15:45] i have a little bit of ghee that i need

[15:47] to finish up so you just normally use

[15:49] like vegetable oil oil or whatever you

[15:51] want um

[15:54] but i do have some ghee that i made

[15:57] for the roti video

[16:00] that i need to use up so this is

[16:01] probably about

[16:03] i don't know maybe a tablespoon or two

[16:05] of oil

[16:07] it's not a bunch but i'm just going to

[16:09] throw this over the pan here we'll let

[16:11] that melt down

[16:13] and then i'll toss in those aromatics

[16:22] and again i can't really see it but

[16:24] it'll melt down

[16:34] what's the benefit of using the clay

[16:35] more for chopping food

[16:37] um good things about this

[16:40] is it's sharp so it's a carbon steel

[16:42] knife it's very thin so you can really

[16:44] get through produce you can also get

[16:45] through big produce

[16:47] quickly another reason why it's great is

[16:50] you can use it

[16:50] as a a bench scraper so like

[16:55] that i mean if i was using a smaller

[16:56] knife like that i wouldn't really be

[16:57] able to get all this stuff on like it'd

[16:59] be very easy to you know

[17:00] tilt it over uh compared to like a knife

[17:03] like

[17:03] this you know like you just have

[17:06] much less space um this knife is

[17:09] specifically more for

[17:11] a a forward motion um this one is too

[17:14] but you can get a little bit of a rock

[17:15] with it

[17:16] a little bit um so they're just kind of

[17:19] different knife profiles

[17:20] but these these are really good for if

[17:22] you're doing like produce prep or

[17:23] chopping up a bunch of vegetables and

[17:25] stuff

[17:26] makes quick work it's long so if you you

[17:28] can do it with a variety of vegetables

[17:30] but

[17:30] it's just a fun knife to use

[17:33] not necessary by any means you can do

[17:36] this with a regular chef knife too but

[17:37] it's just fun

[17:39] how many knives you have i don't

[17:40] actually have many knives i just have

[17:43] literally just the ones up here so i've

[17:44] got this like kind of sandwich bread

[17:46] knife

[17:47] i've got the uh togiro

[17:51] dp um yuto 210 millimeter

[17:54] so this is this is kind of like your

[17:55] all-purpose chef knife

[17:58] i have this other doll strong one um i

[18:00] don't really use this one much

[18:02] because the the tojiro one is literally

[18:04] kind of feels the same

[18:08] it feels the same need this one this

[18:10] one's good if you're doing a lot of rock

[18:12] shopping for herbs and things like that

[18:15] that's where you may use this over the

[18:17] other one but you can do rock chopping

[18:18] with that

[18:19] then i have this nakiri which

[18:23] these kind of also fill the same area

[18:27] or similar areas obviously they're

[18:29] similar shape this one's just bigger

[18:31] um this is probably my favorite knife

[18:33] though it's super sharp

[18:35] and i just think it looks sick and then

[18:38] i have like a

[18:39] little bony knife but it's just

[18:41] literally just like a basic

[18:42] bony knife nothing special so i don't

[18:44] really have many knives

[18:46] are we on medium or high heat we are on

[18:49] medium

[18:50] low medium low

[18:54] so let me toss this over here

[19:00] should be melted now

[19:03] and then i'll just toss these guys on

[19:05] we'll let them saute down

[19:12] this angle is not the best because you

[19:14] can't really see oh wait wait wait it's

[19:16] not updating that's why

[19:21] there we go okay i was gonna say i was

[19:22] like wait how can you not see that

[19:25] all right now we got the update

[19:37] you're soon moving to a house with a

[19:38] microwave but no oven

[19:40] any suggestion um yeah i mean if you

[19:42] don't have an oven i would highly

[19:44] suggest getting a

[19:45] an air fryer or a toaster oven or

[19:47] something like that um

[19:48] yeah definitely if you don't have an

[19:50] oven i would definitely get an air fryer

[19:53] or

[19:53] a toaster specific models i don't know

[19:55] um i don't have

[19:57] i don't have one but i've used the one

[19:59] that i used

[20:00] uh you'd have to go back and look at the

[20:02] video but that one was a good one

[20:04] um but yeah if you don't have an oven

[20:07] would highly recommend

[20:09] uh getting one

[20:15] maybe i can turn this light on it's a

[20:16] little bit better

[20:18] yeah i don't like i don't like the look

[20:21] of that

[20:26] but i'm just letting this saute down

[20:28] over here

[20:30] and then

[20:37] we're going to just toss in the beans

[20:39] and just kind of mash them up

[20:44] and that's it another great thing to

[20:45] throw in there like if you want to add

[20:47] some cumin seeds in here actually i'm

[20:48] just going to

[20:51] so i'm just going to toss in some cumin

[20:53] seeds to toast up

[20:56] i mean normally i would just do this but

[20:58] since i am putting this in the chicken

[20:59] marinade

[21:00] i don't want it to be like super cuminy

[21:03] that's a word

[21:08] what's the cheapest chef's knife um but

[21:10] at a high quality that you recommend

[21:11] um i actually have a video coming out

[21:16] either wednesday or it'll be this week

[21:18] or it'll be this weekend

[21:19] about some kind of budget

[21:22] tools kitchen gift ideas but

[21:26] in that i do have i'll have a knife um

[21:30] one that i've used is the mercer

[21:32] culinary one it's literally like 18

[21:35] but a lot of people will say victoria

[21:37] knox there's like a fibrox one

[21:39] i haven't personally used that one but

[21:41] they're very similar to the mercer one

[21:43] but yeah you don't have to go super

[21:44] expensive to get a decent one what you

[21:46] get from these higher end knives are

[21:48] usually they're much thinner and then

[21:50] the big thing is their edge retention is

[21:52] is a lot better so you don't have to

[21:54] sharpen them as often and things like

[21:56] that

[22:02] it smells so good by the way like

[22:05] just sauteing down stuff always always a

[22:08] good pathway

[22:12] to good food

[22:17] favorite steak piece um probably a new

[22:19] york strip for me

[22:21] i am i'm definitely a new york strip fan

[22:24] okay so we'll get started on this mayo

[22:26] marinade too

[22:27] and then you don't need much i'm

[22:29] probably gonna do like three or four

[22:31] chicken diets here

[22:34] so i'm gonna do like two tablespoons

[22:37] which is going to be

[22:38] like 20 some grams

[22:45] 18 20

[22:52] 6. sweet

[22:56] and you might not even eat that much you

[22:58] honestly don't need much mayo that's

[22:59] another reason why mayo is good because

[23:01] you

[23:01] really don't need much to like coat the

[23:03] outside

[23:04] so it's a you know it's actually a

[23:06] little bit lower calorie than if you

[23:07] used equal

[23:08] parts of oil so then i'm just going to

[23:09] toss in some

[23:13] chili powder

[23:16] and then i'm going to crush up some

[23:19] cumin seeds

[23:20] this would be better if i toasted them

[23:21] but

[23:24] oh well

[23:30] but crushing them up fresh is

[23:33] is gonna also release a ton of of the

[23:36] flavors that are in there

[23:41] but in general just using whole cumin

[23:43] seeds they're so much more fragrant

[23:45] than like the ground stuff it's pretty

[23:47] wild so

[23:49] i don't know how much that is like a

[23:51] teaspoon

[23:53] maybe i have no idea maybe about a gram

[23:57] and then we'll also just grate in some

[24:00] some garlic too

[24:17] you've ordered a chef's knife and perry

[24:18] knife two for 250 from the hobby

[24:20] i mean look i mean i i

[24:23] like uh

[24:27] i've thought about it i've thought about

[24:28] it getting getting nice knives like it

[24:30] is a very i totally could see how people

[24:32] can get a collection and start spending

[24:34] a lot on knives because it's

[24:36] a lot of the craftsmanship is very cool

[24:46] so i'm going to put in if the skin gets

[24:48] off

[24:50] we'll grate in this

[25:06] all right

[25:10] so these are getting nice and toasted so

[25:12] now i'm going to come in with

[25:14] the black beans

[25:17] and i'm just pouring this i don't know

[25:18] how much this is to be honest i

[25:20] literally have no idea

[25:22] but if you just pour in a full can that

[25:23] should be that should probably be good

[25:26] and then i'm probably going to need some

[25:28] liquid to add to this

[25:38] and then basically i'm just going to

[25:39] mash this up

[25:42] and like i said if you're using it if

[25:44] you're using a can

[25:45] like you don't need to um you don't need

[25:48] to drain it or anything just literally

[25:49] just pour in the whole can

[25:51] and just start mashing them and like you

[25:54] can see now like i definitely need some

[25:55] liquid in here or it's not going to get

[25:57] that kind of classic refried bean shape

[26:00] or if you do have stock i would throw in

[26:02] stock over plain water but plain water

[26:04] will work too

[26:08] because we want to kind of get it that

[26:09] like creamy kind of

[26:12] smooth texture

[26:16] i'm just going to throw in some water

[26:25] if you have a potato mash or two that

[26:27] helps

[26:28] i actually don't have a potato masher i

[26:31] mean it's not like i really ever use one

[26:33] because if i do potatoes i generally do

[26:34] it in my

[26:36] my ricer though it would definitely be

[26:40] good for this job

[26:45] because this kind of takes a while with

[26:46] the fork

[26:50] you could also like pre-blend these if

[26:53] you wanted to

[26:57] that would also be another way to get

[26:58] them kind of

[27:00] mashy

[27:03] but i don't worry about getting these

[27:05] like overly like super homogenous

[27:08] i kind of like when they're partly

[27:11] partly crushed up especially when you do

[27:15] these beans like i think i undercooked

[27:16] them a tiny bit so they're not gonna

[27:17] mash as well

[27:18] like if i let them go longer and they're

[27:21] much softer

[27:24] but we'll let those hang out back there

[27:27] get their thing on

[27:33] what beans do you prefer to work with

[27:35] raw canned dried

[27:36] um i don't think i've ever used raw

[27:40] but i mean cander candor fine in a pinch

[27:43] um

[27:45] if i have the time i'll generally i

[27:47] generally will

[27:50] will boil them myself like i did for

[27:51] these

[27:53] plus it's much cheaper and you can get

[27:56] way more and they and they keep in the

[27:57] pantry for a long time if you're if

[27:59] you're buying

[28:00] a dry bag

[28:05] so there is that to consider as well um

[28:10] and then if you are like boiling them

[28:12] with things like bay leaves or

[28:15] or things of that nature you know you

[28:17] can impart that flavor

[28:19] from the very beginning of your cooking

[28:20] process whereas obviously with canned

[28:22] beans you can't do that so it kind of

[28:23] depends on what you're making

[28:24] um but i mean i have no problem using

[28:30] using canned like if you know

[28:35] because usually i mean if it's i should

[28:38] put it this way if i'm using kind of

[28:39] baked or black beans on their own like

[28:41] it's going to be its own kind of thing

[28:43] like

[28:43] like this is i'll probably cook them

[28:45] myself if it's gonna be

[28:48] like part of something else like beans

[28:50] and rice or like

[28:51] in something i'm really not i'm not too

[28:54] picky about it

[29:00] but generally when i do get canned i try

[29:02] to go no salt added just so i can

[29:04] control the salt levels

[29:06] to exactly how i want them so that is

[29:09] that is one thing that i would say

[29:11] is is if you are gonna go with canned

[29:14] you should do

[29:14] you should do that okay let's also toss

[29:18] in some

[29:20] lime zest in here get the microgrid out

[29:24] for this one

[29:26] which is a tool that i

[29:29] i had i had one and then i got rid of it

[29:32] at some point

[29:33] like when i moved and then i finally got

[29:34] another one i'm just realizing

[29:37] how i don't know how i went on this long

[29:39] so in here we've got the garlic the mayo

[29:41] the cumin seeds and the

[29:44] chili powder that's it and it's it's

[29:47] going to be super flavorful

[29:49] and actually should have salted the

[29:50] chicken first well i i am going to do

[29:53] that now

[29:54] if you do want to you know dry brine or

[29:55] salt ahead great thing to do

[29:58] get that out of here

[30:15] so i'm gonna get this chicken out put

[30:18] these spices away

[30:25] and these are just boneless skinless

[30:27] chicken thighs

[30:29] you could get bone-in skin on and

[30:33] you know saute them up that way if you

[30:35] want to you know do

[30:37] do whatever do whatever you want

[30:38] whatever works for you

[30:41] um i need to put these in a container

[30:56] throw that away so this back in the

[31:02] fridge

[31:07] wash that hand

[31:18] um maybe a stupid question but doesn't

[31:20] get dusked into your

[31:21] salt holder um it might this uh

[31:25] this actually like just this tiny little

[31:27] over thing does

[31:28] does more than you think it would from

[31:30] like letting in moisture and stuff

[31:32] um but in general it's not i mean it's

[31:33] not a huge big deal for salt like

[31:35] like salt doesn't really go bad and it's

[31:36] i mean you're surrounded by dust all the

[31:38] time anyway so

[31:42] um i mean i guess but yeah i mean i

[31:46] guess

[31:46] maybe it does i don't know but in

[31:48] general like you'd be surprised like no

[31:50] moisture gets in this like i've never

[31:51] had any issues with like this caking up

[31:53] from like moisture getting in there

[31:55] um so what i like to do is salt

[31:59] salt these separately beforehand just to

[32:02] see what it's like you need to use

[32:03] less because there is some salt in the

[32:05] mayo itself

[32:07] um but getting that salt layer just so

[32:09] like you can see it rather than just

[32:11] throwing salt into the

[32:12] the marinade is is i find a little bit

[32:15] better

[32:17] in controlling your salt levels

[32:24] so just getting like an even little

[32:33] sprinkle checking on these guys back

[32:36] here

[32:38] i'm gonna mash these a little bit

[32:46] and then this is kind of like the i

[32:48] can't see it right now but i'll show you

[32:50] in a second

[32:51] once i'm done with the chicken like i

[32:54] said i don't i don't really care about

[32:55] getting them super homogenous

[32:57] so like that's that's good enough for me

[33:00] all right

[33:01] now we mix this up

[33:05] this is that mayo marinade

[33:11] smells so good and this is such a good

[33:13] way to like transport these flavors

[33:16] because as opposed to like putting these

[33:20] like dry spices say you put dry spices

[33:22] on this and then put it on a you know

[33:24] a hot pan a lot of those spices would

[33:26] actually burn but with this method

[33:28] since the spices are kind of in the mayo

[33:31] itself

[33:33] they heat up as the mayo heats up so

[33:36] they don't really get

[33:37] they don't get burnt like if you if you

[33:38] did have it on

[33:40] a super hot pan with oil and then you

[33:42] just threw it in with dry spices on the

[33:43] outside like those spices would

[33:44] definitely get burnt

[33:46] so that's another why a reason why i do

[33:48] really like this method

[33:50] and again this is only two tablespoons

[33:53] so like a tablespoon is around 90

[33:54] calories so

[33:57] um it's really not that much oil so what

[34:00] is that like or that's like 45

[34:02] added calories per for one of these so

[34:05] i'm doing

[34:06] four so it's really not that bad i mean

[34:08] if you don't like mayo

[34:09] you know you can you can stick to oil or

[34:11] whatever but

[34:13] i am a big fan of using mayo

[34:17] and i forgot to get this up and ripping

[34:20] cast iron so i got the griddle back here

[34:23] putting it on a high heat

[34:25] so this is done i'm gonna wash this pan

[34:32] and then we're pretty much i mean we're

[34:33] pretty much done we just have to cook

[34:34] that and then

[34:35] just assemble it and that's literally

[34:38] that's literally all it is

[34:41] the chicken the chicken burritos are um

[34:44] a super easy way

[34:46] to make a pretty satisfying meal and

[34:50] in not much time at all

[35:06] are we gonna have this every week yeah

[35:07] i'm i think i'm the plan is to do this

[35:10] probably like every monday or tuesday um

[35:13] you know maybe maybe it'll be every

[35:14] every other week to start or something

[35:16] but yeah

[35:16] it'll be multiple times per month for

[35:18] sure we will definitely make it a

[35:21] a more regular thing than not it's not

[35:22] going to like only be holidays i know

[35:24] the first one i did was a holiday but

[35:30] um you can microplane garlic with a skin

[35:32] on um i didn't know that but that makes

[35:35] sense that you could do that because i

[35:36] know you can

[35:38] garlic press with the skin on so i guess

[35:40] that it would make sense that you could

[35:41] also microplane with it on

[35:52] what oil are you using for frying for

[35:54] for this chicken i'm not using any

[35:56] the i'm the mayo is the oil so mayo is

[35:58] an emulsion of oil and eggs so you don't

[36:00] actually need any

[36:02] if you don't want to use mayo i would

[36:04] just use

[36:06] i would use i mean peanut oil is my

[36:08] go-to but probably

[36:09] probably more people use vegetable oil

[36:11] or canola oil but i use peanut oil as my

[36:13] neutral oil and then

[36:14] you can use olive oil too depends on

[36:19] depends on what your you know what kind

[36:21] of flavor you're using

[36:31] can't seem to get a good sear in your

[36:32] chicken on an outdoor grill

[36:34] uh i mean have you tried the mayo thing

[36:36] outside

[36:38] that would that would be my first tip

[36:39] but um in general obviously high heat

[36:44] high heat is going to be the big one um

[36:46] if you're using just you know regular

[36:48] oil or whatever like high heat in

[36:49] general is going to be the

[36:50] the way to go and then you what you can

[36:52] do is either

[36:54] start it on very high direct heat and

[36:55] move it to indirect or you can move it

[36:58] you can start it on indirect then move

[36:59] it to very high heat

[37:02] kind of depends on on the dish i suppose

[37:10] i'm gonna bring these guys over

[37:16] so yeah these are i just have them off

[37:19] the heat now

[37:20] so like i said i'm not overly worried

[37:22] about like mashing

[37:23] every single bean like these just taste

[37:26] good actually forgot to

[37:27] add salt

[37:31] some add a little bit of salt and then

[37:34] i'm also going to

[37:36] add in a little bit of um

[37:40] lime juice

[37:43] i like adding lime juice to this just

[37:45] because it uh the acidity kind of

[37:47] helps bring out it just brings out a

[37:49] little extra

[37:52] a little something a little something to

[37:53] the party i guess you should say yeah

[38:04] literally

[38:05] so easy to make

[38:12] all right let me throw this guy on

[38:19] and then this should be hot enough so

[38:22] i'm just going to throw this

[38:23] on this chicken on

[38:30] so you want to lay them down and if you

[38:32] are doing this for like presentation

[38:34] purposes

[38:35] like lay lay the first side the side

[38:37] that you want to present down like if

[38:38] you were doing this on grill marks or

[38:40] something

[38:44] but i'm going to slice this up anyway so

[38:46] i i don't care how it looks

[38:55] and then again for chicken stuff i like

[38:56] whenever like the raw stuff as soon as

[38:58] i'm done with it i just like to get it

[39:00] out of the way get it clean again just

[39:02] use hot soapy water

[39:05] you'll be good to go

[39:21] fix the hoodie the strings

[39:24] what's wrong with the shrinks oh they're

[39:27] uneven

[39:28] well just because you said that i'm not

[39:29] going to

[39:43] uh i say that cooked chicken cooked is

[39:45] ryan stringy yeah i mean

[39:47] if you like that though by all means you

[39:50] know eat it

[39:55] like that's that's what i that's what i

[39:56] do with all my stuff like i mean at the

[39:57] end of the day

[39:58] like i can show you things and and show

[40:01] differences between cooking techniques

[40:03] and styles

[40:03] but if you like that style better i mean

[40:05] we're gonna have differences of

[40:06] opinion on it which is what's cool about

[40:09] cooking

[40:11] um what do you keep on the rack on the

[40:13] fridge um

[40:16] so i've got olive oil up here i've got

[40:18] peanut oil actually

[40:20] um i've got a worcestershire sauce white

[40:24] vinegar rice vinegar pepper

[40:27] my peanut oil so things that i use more

[40:29] often to just like throw down

[40:31] or things that i have on there

[40:36] and these are getting really nice and

[40:39] nice and browned on here

[40:43] and then what i'm gonna do is probably

[40:44] just cook these two

[40:46] with thighs you like you can go much

[40:48] higher and they'll be nice and juicy so

[40:50] generally i just do like 160 or 165.

[40:57] um she-rag uh low from india you're

[41:00] basically running

[41:01] or bang on especially that road recently

[41:03] keep it up how did you get

[41:04] into it um i just i just really like

[41:08] indian food it's one of my favorite

[41:10] cuisines to eat

[41:11] like eat out um so then obviously like

[41:14] when i like something out then i'm like

[41:16] oh how can i recreate this in my home

[41:18] actually just last night i made

[41:21] um some vegetable uh korma i guess you'd

[41:24] call it vegetable korma

[41:26] but just like a gravy with a bunch of

[41:29] vegetables in it over rice

[41:30] one of my all-time favorites

[41:34] and i actually got inspired to make this

[41:35] because i went to the

[41:37] farmer's market near me last week

[41:41] and they they served that with some

[41:43] chili chicken and i was like yeah i want

[41:45] to make this at home too

[41:48] so you can see we've got we've got nice

[41:49] browning on here that's

[41:53] that's what you like to see

[42:02] and actually that i think i used cayenne

[42:05] instead of chili a little spicier

[42:11] oh god damn it

[42:14] i forgot to turn the uh

[42:18] fire alarm off we'll fix it we'll fix it

[42:39] and if anyone ever thought i was lying

[42:41] like i like i i'm not

[42:43] like it the uh setting the fire alarm

[42:45] off in my opinion is the mark

[42:47] that you are getting good browning

[42:50] so what i'm gonna do is just turn this

[42:51] down a little bit so we've got good

[42:53] brownie on both sides and i'm just gonna

[42:55] let them finish

[42:56] on a little bit lower heat

[43:07] oh no yeah if you oh my god yeah if you

[43:10] don't set your fire alarm

[43:11] off you're uh you're not getting good

[43:14] browning

[43:14] in the home kitchen

[43:31] it's probably gonna go off again as soon

[43:33] as i uh

[43:34] as soon as i get back in here what heat

[43:40] do you have them on i have this i had it

[43:41] on medium high so i turned it down

[43:43] i turn it all the way down to low the

[43:46] vent is not on but it's so

[43:47] loud it's probably gonna be very

[43:48] annoying

[43:52] let me uh also bump this up

[43:57] so those lights aren't shining on me

[44:06] um i don't like using my kitchen hood i

[44:09] don't think it doesn't smell bad

[44:15] not even helping me now

[44:46] all right we have removed the battery

[44:52] it was actually the one way down the

[44:53] hall which is weird

[44:57] but it is what it is

[45:06] but i mean this literally happens all

[45:08] the time like when i'm doing smash

[45:09] burgers grilled chicken like this

[45:11] it's no big deal

[45:21] did you marinate the chicken and mayo we

[45:23] did we did marinate in mayo

[45:26] yeah i pulled out the battery i mean

[45:27] where it's like basically

[45:29] it's about done anyway at least browning

[45:33] wise it is

[45:35] we're only at

[45:39] yeah we're only at like 140

[45:43] 145 so i'll let those go up a little bit

[45:45] longer

[45:48] i guess we can get out our other

[45:49] fillings and stuff though

[45:52] so i'm going to use some of this

[45:53] leftover brussels sprout salad

[45:57] and then some

[46:00] queso manchego

[46:07] the pickled onions do i have a tomato

[46:12] i do not well that's all right

[46:31] what are you gonna start putting out

[46:32] recipes for the holidays i'm probably

[46:33] only gonna do like one or two holiday

[46:35] recipes

[46:36] um i know one of them that i'll do for

[46:40] sure

[46:40] i'm not sure what the second one's gonna

[46:42] be

[46:44] but for anyone that doesn't know this is

[46:46] queso manchego

[46:47] it's not the same manchego that is from

[46:50] spain

[46:50] it's a it's actually like a melting

[46:52] cheese it's not aged as long

[46:56] and it's actually what's used in my

[46:58] favorite taco

[47:00] which is

[47:04] the poblano cone

[47:25] but it's a very very good melting cheese

[47:27] big fan of this if you can find it if

[47:28] you can't find this uh monterey jack is

[47:30] just a is a good

[47:31] it's probably the closest to monterey

[47:33] jack i would say for like a

[47:35] a cheese that everyone should be able to

[47:36] find

[47:47] oh you can't see the cheese because the

[47:49] the chicken cam

[47:54] there we go

[48:08] so we got that we've got this salad

[48:12] which i'm going to load up

[48:13] we got our pickled onions

[48:22] um lime juice if we need it

[48:37] i've got a little bit of avocado maybe i

[48:38] should use that

[48:40] it's an avocado on its last leg

[48:45] i'm gonna check the temp of these

[48:49] all right i think we're good on these

[48:52] that one's still

[48:53] at 140. that one's 160.

[48:59] this one's good

[49:02] throw it on a cutting board

[49:31] 160.

[49:34] and that one's still a little like 148.

[49:38] and then i'm just going to let them rest

[49:39] too so we'll cut them in a second

[49:51] do you actually need to check the temp

[49:53] um i don't have to no

[49:54] but it's i just don't have to worry

[49:56] about it i mean it's it's not like it's

[49:58] it's not like it's hard to check the

[50:00] temp like it's literally just a little

[50:01] stab

[50:02] and it doesn't lose i know some people

[50:03] are like oh you're gonna lose all these

[50:04] juices

[50:05] you don't lose any juices and if you do

[50:08] it's gonna be super negligible

[50:10] but for for things like chicken i mean

[50:12] it's just it simplifies it like i could

[50:14] overcook this or i could pool it right

[50:16] at around 160 which is what i like

[50:19] thighs at

[50:20] um like i can i mean i can cook steaks

[50:24] to

[50:24] medium rare without using a thermometer

[50:29] but it's not going to be i don't know

[50:31] you don't you never know

[50:32] specifically exactly like unless you're

[50:34] literally making

[50:35] so many steaks and stuff like that so

[50:37] for me it's just like why not use a

[50:39] thermometer it's

[50:40] it's there's really there's really no

[50:41] downsides um

[50:44] and then you do learn as you use a

[50:46] thermometer what it looks like when it's

[50:47] done you know

[50:53] which is pretty nice

[50:58] um aaron appreciate the super chat much

[51:00] appreciated

[51:03] and then this one should be done as well

[51:08] 160.

[51:14] chilling a little piece came off

[51:29] why is everyone saying there's like a

[51:31] bug i mean if there is

[51:33] like it's fine like i'm not too worried

[51:36] about it

[51:39] i don't know if there actually is a bug

[51:40] or if you guys are just trolling but

[51:42] i mean regardless i'm not too worried

[51:44] about it

[51:46] all right so now we can assemble

[51:49] and the thing that i don't like about

[51:50] this is normally i'd put this in a pan

[51:53] and kind of heat the cheese up a little

[51:55] bit but it's going to be way

[51:56] big for our pan

[52:00] so we're just going to do this anyway

[52:04] i'm not going to use all this cheese

[52:06] just some of it

[52:08] kind of spread it around we want to heat

[52:09] this up a little bit

[52:13] and then this cheese will melt

[52:18] and we'll be good to go if you guys have

[52:19] seen internet shack's video

[52:21] i mean he goes over this this little

[52:23] tick or a little trick

[52:33] [Music]

[52:39] but just warming up the flour tortilla

[52:41] is going to heat that fat up in there a

[52:42] little bit make it a little bit more

[52:44] foldable and things of that nature

[52:50] pickled onions don't need the cheese but

[52:53] we'll use it

[52:55] use all this good stuff

[52:59] uh where'd you get your cleaver from

[53:00] what's it called the the bigger one is

[53:03] the cha it's a chinese cleaver from chef

[53:06] knives to go

[53:08] all right this thing's just falling

[53:12] apart

[53:15] weak seed um i forget which video i left

[53:18] a link to it but if you go to chinese

[53:20] cleaver

[53:21] on chef knives to go it'll pop up for

[53:26] sure

[53:39] how long do the pickled onions last in

[53:41] that jar um i've kept them for

[53:43] like months like a month or two

[53:46] and haven't noticed that they like go

[53:49] bad or anything like they don't smell

[53:50] bad

[53:51] or anything like that and also big tip

[53:55] when you do get splatters like this to

[53:57] make your kitchen not smell

[53:59] is to wipe it down pretty immediately

[54:02] that's a big tip for

[54:03] like if you're doing quick frying like

[54:04] this or if you're doing deep frying

[54:06] where there's splatters

[54:07] is just wipe your splatters down

[54:10] and that's going to go big ways because

[54:13] why your kitchen starts to smell

[54:15] is like this stuff lingers around

[54:19] and you don't wipe it up right away so

[54:20] that's why that's why it like smells

[54:22] longer than it should for most people

[54:23] that's why a lot of people say like oh

[54:25] your kitchen smells terrible forever but

[54:27] it doesn't

[54:28] like you i can have this kitchen

[54:30] smelling smelling clean

[54:32] in like an hour you just you can spray

[54:34] it too to get the the smell out

[54:36] it's great

[54:40] yours are six weeks old and they taste

[54:41] great just a bit more sour yeah and like

[54:43] i said

[54:43] they last for so long okay

[54:46] so cheese has melted

[54:51] so now we can assemble

[54:54] i'm gonna turn this cam off

[55:02] and then i like to put these type of

[55:03] beans on the bottom

[55:05] just to kind of give that nice base

[55:14] and then i'll slice up some of this

[55:17] chicken

[55:18] which has been sitting and resting

[55:31] i don't know if you guys can hear nice

[55:34] little crust on there

[55:45] i'll do i'll do this little guy too

[55:49] and i what's so nice about thighs too

[55:51] they're so juicy like even if you

[55:53] i mean even if you like over like way

[55:55] overcook these

[55:56] they'd be great but

[56:03] can't beat chicken thighs in my opinion

[56:10] all right so chicken

[56:29] where do you buy the huge tortillas

[56:30] these were just the ones um

[56:31] [Music]

[56:33] that they had at the store normally i

[56:35] get ones that are a little bit smaller

[56:36] than this

[56:38] but they didn't have them actually i

[56:40] forgot this this

[56:41] this salad already has avocado in it so

[56:43] i don't really need to add avocado

[56:45] it actually already has black beans too

[56:47] but this is the

[56:49] the brussels sprout salad that i made

[56:52] for the video the other day

[56:54] would highly recommend

[57:02] oh i meant to put some hot sauce over

[57:04] the chicken i put it on late though

[57:06] it's fine

[57:18] did you get to travel with your

[57:18] consulting role i did um yeah i traveled

[57:21] basically every week for like two and a

[57:22] half years

[57:23] monday through thursday

[57:30] which was one of the reasons why it drew

[57:31] me to the job at first and then also one

[57:34] of the reasons that drove me away

[57:36] because i got tired of traveling all

[57:39] right i'm going to slide this back a

[57:41] little bit just to help with our roll

[57:45] and we'll come here

[57:48] kind of smooth it out a little bit

[57:54] i might have over crisp it a tiny bit

[57:57] we're chilling though and then you can

[58:00] also put it back down on this if you

[58:02] want to kind of

[58:04] seal that seal that bad boy

[58:07] and up it a little bit

[58:33] sealing it

[58:40] be good to go here it's a big boy it is

[58:43] it is what hot sauce did you use i just

[58:46] use

[58:46] some louisiana crystal um

[58:51] just kind of what i had in the fridge i

[58:52] had sriracha too but i don't really like

[58:53] sriracha and burritos

[58:56] have you seen kenji's egg and refried

[58:57] bean burrito um

[58:59] no i haven't i'll have to check it out

[59:02] where'd you go to college i um i went to

[59:05] nc state

[59:05] in raleigh north carolina also

[59:09] what goes great with a burrito

[59:16] toppo chico

[59:21] best uh best like seltzer water i guess

[59:25] you'd call this

[59:25] carbonated mineral water if you've never

[59:28] had this

[59:29] yeah try it's definitely expensive but

[59:31] it is so good

[59:40] all right so we got a nice little little

[59:42] brownie we'll brown the other side too

[59:45] even browning

[59:51] and that's also another bonus of getting

[59:53] these tortillas with like a little bit

[59:54] of fat in them that will brown up a

[59:56] little bit nicer

[59:57] in my opinion than then then like the

[1:00:01] the kind of the fluffy white ones

[1:00:07] all right

[1:00:11] a little slice in half

[1:00:15] seen that use many references from the

[1:00:17] food lab did you also yeah i also have

[1:00:19] salt pat i also i reference salt fat

[1:00:21] acid heat

[1:00:21] a decent bit not as much but i do

[1:00:27] all right slide diagonal

[1:00:37] absolute monster

[1:00:43] is it gonna focus yes

[1:00:54] yes

[1:00:56] we ready for the bite

[1:01:22] that's a solid burrito that is solid

[1:01:28] just loaded to the max too

[1:01:43] could you send that other hat by mail i

[1:01:44] got you christy i got you

[1:01:49] have you tried using a local man to cook

[1:01:51] you're in um no i don't think i have

[1:01:53] do they make low cow mayo

[1:01:58] i think they do i thought they used i

[1:01:59] thought it was like low sodium maybe

[1:02:01] i don't know but yeah it should work i

[1:02:03] mean as long as there's still enough fat

[1:02:05] in it

[1:02:06] it should still work

[1:02:17] biggest spice on youtube you know it you

[1:02:20] [Music]

[1:02:32] know

[1:02:35] yeah this is this is a solid solid

[1:02:37] burrito

[1:02:38] and like i said i mean you can put

[1:02:39] whatever you want in them some people

[1:02:41] like rice

[1:02:41] i'm not a big fan of rice especially if

[1:02:43] i am already using like a burrito

[1:02:46] i'd rather use beans a little you know a

[1:02:48] little extra protein it's still carbs

[1:02:50] but

[1:02:51] it's more pro it's it's more protein

[1:02:53] than rice has that's why i like using

[1:03:00] beans

[1:03:14] what's the best mayo dukes i i think

[1:03:16] it's dukes yeah

[1:03:17] as someone who used to live in the south

[1:03:18] and had access to dukes i think it's

[1:03:20] dukes

[1:03:21] but i don't i don't have access to dukes

[1:03:23] anymore it's such a bummer

[1:03:28] yeah duke's mail was one of the few

[1:03:30] condiments i was brought

[1:03:31] uh brand loyal to

[1:03:35] i'm brand loyal to heinz ketchup and

[1:03:38] duke's mayo if i can find it and

[1:03:41] morton's coast kosher salt those are

[1:03:42] like my three

[1:03:43] that like i will look for that specific

[1:03:45] brand

[1:03:54] oh austin i miss this

[1:03:57] when will you make a steak video or your

[1:03:59] guide to cooking a primary bro since

[1:04:00] they're on sale to markets

[1:04:04] i have ideas of how i want to do a steak

[1:04:06] video um

[1:04:08] and for prime rib i've actually never

[1:04:11] done a whole prime rib roast myself

[1:04:13] um but i mean it uses all the same

[1:04:17] base techniques of steaks and larger

[1:04:18] roasts um

[1:04:22] we'll see i've got some different ideas

[1:04:24] on how i want to approach the stake

[1:04:25] video

[1:04:26] and what i want to do i kind of want to

[1:04:29] so

[1:04:30] when i'm not sure to answer your

[1:04:32] question

[1:04:34] it might not be soon but hopefully in

[1:04:36] the new year

[1:04:37] one way that i do want to do the steak

[1:04:39] video

[1:04:40] is kind of break it down into what

[1:04:42] actually matters when making a mistake

[1:04:44] because the right there's so many

[1:04:44] different ways

[1:04:47] but in my opinion the most important is

[1:04:49] the temperature like what you actually

[1:04:51] cook it at

[1:04:52] because if it's bad texture you know

[1:04:54] even if it is like

[1:04:56] salted well or like you know has

[1:05:00] butter base it or whatever like if you

[1:05:02] don't like the texture of it you're not

[1:05:04] gonna like the steak

[1:05:05] so that's why i think probably

[1:05:07] temperature's number one and then

[1:05:09] very close second would be salt why i

[1:05:11] say temperature

[1:05:12] is more important than salt is because

[1:05:13] you can always you can add salt at the

[1:05:15] end like if it i mean that's a classic

[1:05:17] thing to do with steak you sprinkle over

[1:05:18] some

[1:05:18] some flaky salt or something like that

[1:05:22] but you can't you know you can add salt

[1:05:24] after it's cooked

[1:05:25] you can't take out if it's if it's

[1:05:27] overcooked you can't do anything about

[1:05:29] it

[1:05:29] um so i've been thinking about doing

[1:05:31] that kind of stylo steak video

[1:05:33] um so we'll see i've got some ideas

[1:05:41] but hopefully that answered your

[1:05:42] question sorry if i missed that a little

[1:05:44] bit late

[1:05:44] i don't know how many minutes ago that

[1:05:48] was

[1:05:52] um yo sean what's going on i think

[1:05:56] i think i've met you before or i

[1:05:57] recognize your name at least but glad to

[1:05:59] have you here awesome

[1:06:04] are you gonna make a lower calorie

[1:06:05] lasagna video one day maybe

[1:06:07] maybe i've been thinking of a different

[1:06:09] idea

[1:06:10] for lasagna recently

[1:06:14] or a different video style

[1:06:19] um actually let me know what do you guys

[1:06:21] think of this so i've been thinking

[1:06:22] about starting a series

[1:06:24] calling um like is it worth it so

[1:06:28] because you guys know like the buzzfeed

[1:06:30] like worth it series but that's that's

[1:06:31] money

[1:06:32] right like is a ten dollar

[1:06:35] steak versus like a 150 steak but i've

[1:06:38] been thinking about doing a worth it

[1:06:39] kind of

[1:06:40] based on time so is

[1:06:43] an 18 minute burrito better than a

[1:06:47] you know a day burrito like if i if i

[1:06:49] did if i did like made them from scratch

[1:06:52] made the burritos from scratch made like

[1:06:54] did stuff with the chicken did stuff

[1:06:55] with all the ingredients like from

[1:06:56] scratch

[1:06:56] so i've been thinking about doing that

[1:06:57] video because i think that's interesting

[1:07:00] because a lot of us

[1:07:00] are like you know we want some of us

[1:07:03] like like to spend time in the kitchen

[1:07:04] and have no problem spending an extra

[1:07:06] couple hours

[1:07:06] other of us are you know get me in and

[1:07:08] out of here as quick as you can so i

[1:07:10] think

[1:07:10] that'll be fun to kind of explore that

[1:07:12] so i've been thinking about doing that

[1:07:13] as a video

[1:07:15] kind of video series

[1:07:26] good idea yeah yeah i i think i think

[1:07:28] it'll be pretty interesting

[1:07:32] so i'm uh i don't know when that first

[1:07:35] video will be out but i have some ideas

[1:07:36] on what i want to do

[1:07:41] so we shall see but i really i do like

[1:07:44] that idea a lot

[1:07:45] um plus it kind of builds on some of my

[1:07:48] other

[1:07:49] like stuff that i've done

[1:08:04] you saw it on channel uh research hot

[1:08:06] sauces i don't still make my own um

[1:08:11] i wouldn't say it's hard to make i just

[1:08:12] i i don't have the bottles anymore

[1:08:15] and then

[1:08:19] and then yeah just like since i moved

[1:08:20] like normally i would make it during the

[1:08:22] summer

[1:08:22] when you know i have like better produce

[1:08:26] so that's really the main reason but i

[1:08:28] don't think it's too hard though because

[1:08:29] you can make them very quick you just

[1:08:31] throw them in a blender strain them out

[1:08:32] add a little xanthan gum to uh to

[1:08:34] thicken them up so

[1:08:35] i think it's a pretty fun process and

[1:08:37] you can obviously make it more

[1:08:38] complicated

[1:08:39] or less complicated but i just kind of

[1:08:42] haven't done it recently

[1:09:00] how come dry brining tenderizes the meat

[1:09:03] um steaks but salty the inside of a

[1:09:05] burger makes it rough

[1:09:09] yeah interesting question so

[1:09:12] when you

[1:09:17] because with ground meat what it does is

[1:09:19] it starts to break it down so since it's

[1:09:21] not these whole

[1:09:22] like whole muscle strands and also if

[1:09:24] you're mixing in salt

[1:09:26] when you mix when you mix meat it breaks

[1:09:30] down the meiosin

[1:09:31] um i think it's the myosin which starts

[1:09:34] to like connect it together

[1:09:37] so that's why with ground meat like

[1:09:39] it'll kind of it firms up like that

[1:09:41] um which is why generally if you are

[1:09:43] making a burger you kind of just want to

[1:09:44] sprinkle it on top at the end

[1:09:47] um but for like sausages and things they

[1:09:49] generally mixed with salt because that

[1:09:50] gives you that kind of

[1:09:52] uh like nice homogeneous and it's

[1:09:53] because that i believe is the myosin

[1:09:56] um like releases or i forget what what

[1:09:58] it actually does but that's

[1:10:00] meiosis is the thing that actually gives

[1:10:02] it that kind of tight

[1:10:04] bind i guess you would say whereas if

[1:10:07] you're dissolving a steak

[1:10:09] you're not like manhandling or something

[1:10:12] and it's a whole muscle

[1:10:13] so it's it's slowly going in

[1:10:26] how hot is it where you live um i think

[1:10:29] it was like 60 today

[1:10:31] i'm right on the coast of california so

[1:10:33] it's i mean it's starting to get colder

[1:10:34] but it's not

[1:10:35] it's not like freezing it i don't think

[1:10:37] it i think during the nights now it's

[1:10:38] getting around like 40

[1:10:39] fahrenheit do you speak polish i do not

[1:10:43] know

[1:10:44] um and i did do big four consulting um

[1:10:48] yeah i worked for deloitte um

[1:10:52] for a little under three years

[1:11:10] um

[1:11:15] have you ever worked on a kitchen

[1:11:17] kitchen line nope

[1:11:20] i've actually never worked in a kitchen

[1:11:22] of any kind um

[1:11:24] never been a literally nothing

[1:11:27] i'm all self-taught i just i've just

[1:11:30] loved cooking for

[1:11:31] forever um and then that kind of stemmed

[1:11:34] into

[1:11:35] what this is today

[1:11:38] but yeah i'm not i'm not formally taught

[1:11:40] in any

[1:11:42] in any fashion

[1:11:48] and yeah pretty easy cleanup too for

[1:11:50] this one i mean this pan i'll just

[1:11:52] scrape it down um

[1:11:54] that's only like the hard piece i guess

[1:12:03] that last bite was really good for some

[1:12:06] reason

[1:12:10] but for cleanup let's do that really

[1:12:14] quickly

[1:12:17] i'm actually gonna throw

[1:12:20] this guy

[1:12:24] so we'll toss these in here

[1:12:27] also just great to have in general for

[1:12:29] tacos

[1:12:31] throw it over rice i'm gonna just throw

[1:12:33] in this cheese too

[1:12:34] i'll throw it actually i'll throw it

[1:12:35] over the beans

[1:12:38] um because like you can turn this stuff

[1:12:42] into you know burrito bowls

[1:12:44] tacos burritos

[1:12:49] um eggs yeah omelets

[1:12:52] huevos rancheros or something make

[1:12:54] chilaquiles

[1:12:57] serve it with this stuff a lot of good

[1:13:01] um a lot of good things you can do with

[1:13:03] leftovers like this

[1:13:18] i'm just gonna toss the cheese in on top

[1:13:19] because typically uh

[1:13:21] some people do like just melt cheese

[1:13:23] over top which is really nice

[1:13:26] of these

[1:13:33] we'll toss this guy in and then i'm just

[1:13:36] gonna let

[1:13:39] this pan just kind of needs to be wiped

[1:13:40] out

[1:13:42] if you have a well-seasoned cast iron

[1:13:44] like this

[1:13:46] like it should just come straight off

[1:13:49] especially because we didn't do like any

[1:13:50] hard searing or anything

[1:13:56] so just like that you know pretty

[1:13:59] pretty clean good to go for next time

[1:14:03] uh mr tun thank you for the super chat

[1:14:06] appreciate that

[1:14:09] and then slide it down there

[1:14:15] now for this guy since we did do some

[1:14:17] searing on it there is some stuff that

[1:14:19] stuck on it

[1:14:22] so i do need to kind of scrape it a

[1:14:24] little bit

[1:14:28] [Applause]

[1:14:30] which that's where this kind of metal

[1:14:32] spatula comes in play

[1:14:34] for me

[1:14:42] it's still a little hot so i'm not going

[1:14:44] to bring it over

[1:15:00] but basically i'm just like scraping all

[1:15:02] this like schmutz off

[1:15:03] with the back of this

[1:15:13] then once i have all this stuff off it's

[1:15:16] just as simple as a paper towel wipe

[1:15:24] and it'll leave a little bit of the

[1:15:25] residue like flavor of what was cooked

[1:15:27] on this but

[1:15:28] for me it's not anything that i'm like

[1:15:30] i'm not i'm not picky about like if this

[1:15:32] tastes a little bit like the last thing

[1:15:34] i had on it

[1:15:43] but then there we go so that's that's

[1:15:44] also ready to go for next time

[1:15:59] you got to spray the cast iron with

[1:16:00] conol's spray and rub it in afterwards

[1:16:01] um

[1:16:03] you don't have to you can if if if

[1:16:06] you're

[1:16:07] if your cast iron looks dry yeah you can

[1:16:09] add some oil to it but for like this

[1:16:11] instance i mean i didn't

[1:16:12] all i really did was just rub in that

[1:16:14] oil that was on there so

[1:16:15] i'm not going to add anything to it if

[1:16:18] your cast iron does look a little bit

[1:16:19] dry yeah you can add some you can add

[1:16:20] some oil to it

[1:16:29] um yo uh mate appreciate that

[1:16:35] oh yeah you gotta turn that tv off it's

[1:16:37] it's in uh

[1:16:39] it's in stream yeah i'll it'll be i'll

[1:16:42] be done in like 10 minutes

[1:16:44] yeah yeah i don't want to get a i don't

[1:16:46] need a dmca strike from

[1:16:48] the nfl

[1:16:59] please make a thai recipe soon i

[1:17:00] definitely will um that's

[1:17:02] one i want to get into some more

[1:17:04] regional stuff soon

[1:17:06] um it'll probably be after the new year

[1:17:08] we'll start hitting some more of those

[1:17:10] but i haven't done thai specifically in

[1:17:11] a long time

[1:17:22] tell your roommate washi he's a steelers

[1:17:23] fan so i think he would agree with you

[1:17:25] on that

[1:17:50] i've never been to latvia and i've never

[1:17:52] tried wagyu beef

[1:17:56] but i'd be open to both

[1:18:04] uh what's the name of those silicon zip

[1:18:07] oh these

[1:18:09] yeah these are called um these are

[1:18:10] called zip tops

[1:18:12] um they're pretty cool

[1:18:17] but yeah they're just called zip tops so

[1:18:19] they're like

[1:18:21] they have a bunch of different sizes and

[1:18:23] stuff um

[1:18:25] like this you could throw like a

[1:18:26] sandwich in but they're meant to like

[1:18:28] kind of replace plastic bags and stuff

[1:18:31] um they're kind of cool

[1:18:37] have you seen the movie chef oh yeah

[1:18:39] absolutely

[1:18:40] loving the uh expert saturations yeah i

[1:18:42] just have very simple we have that and

[1:18:43] then we have a little

[1:18:44] tiny table trap tree over there that's

[1:18:47] the extent of our christmas

[1:18:50] um yeah everybody i think that's gonna

[1:18:52] wrap it up for the stream so like i said

[1:18:54] a pretty easy recipe i mean we went

[1:18:56] super relaxed and slow

[1:18:58] but you could you could easily um

[1:19:01] you can easily have this done in you

[1:19:03] know 15-20 minutes

[1:19:05] um really it's just the you're just

[1:19:06] doing the chicken the chicken takes

[1:19:08] about

[1:19:10] well you just gotta throw the marinade

[1:19:11] on and then it takes maybe eight to ten

[1:19:13] minutes to cook and then you let it cool

[1:19:14] slice it and then

[1:19:15] in the meantime you just get your

[1:19:16] burrito stuff out and you're good to go

[1:19:18] it's

[1:19:19] such a simple and quick recipe to have

[1:19:21] together

[1:19:28] um but yeah everybody that's gonna wrap

[1:19:31] it up for the stream so

[1:19:33] new video will probably be out wednesday

[1:19:35] or thursday

[1:19:38] um and that one's going to be about

[1:19:39] kitchen tools i believe so

[1:19:41] kind of budget tools or tools that i

[1:19:43] think are worth happy having

[1:19:45] um that i've kind of accumulated over

[1:19:47] the past couple years so be on the

[1:19:50] lookout for that

[1:19:51] but other than that hopefully everyone

[1:19:53] has a good rest of their wednesday or

[1:19:54] whatever time it is or maybe it's

[1:19:56] thursday for some of you i'm sure it is

[1:19:58] so catch y'all next time this will be up

[1:20:01] on the channel at some point i i need to

[1:20:04] figure out where to put it

[1:20:05] um but it will be up so you can you can

[1:20:08] access it if you if you missed out or

[1:20:09] you're just

[1:20:10] just getting in here but i'll catch you

[1:20:12] next time everybody

[1:20:13] peace