Melt in Your Mouth Lyonnaise Waffles | LIVE!!!

[00:00] now we're live are we are we live hold

[00:03] on can all just somebody read the chat

[00:07] and tell me if we're live I don't know

[00:09] here we go are we live now yes are we

[00:11] starting the live right now yes I just I

[00:14] for some reason I was told I was live

[00:16] for like the last 2 minutes so I've been

[00:17] just here like talking but apparently we

[00:20] weren't live can you guys hear me can

[00:21] someone confirm confirm it please yeah

[00:25] we're trying to we're having a little

[00:26] bit of but we're we are you sure all

[00:29] right all all right starting over we're

[00:31] making leonise waffles from the place in

[00:34] France called Leon I think I think

[00:36] that's how they would spell it or say it

[00:38] it's spelled l y n and uh we're making

[00:42] their very special waffles and what

[00:43] makes these special is really just

[00:45] separating the eggs and whipping the

[00:47] whites and folding them in right before

[00:48] cooking them um and that should give

[00:51] them this light Airy sort of melt iny

[00:53] mouth texture that's really really good

[00:54] I've used this technique before a lot

[00:56] for pancakes but never for waffles um so

[00:59] let's see how this goes right this is

[01:00] one recipe from I guys I I love these um

[01:05] these books if you're like interested in

[01:07] just in food culinary especially French

[01:10] The Rue Brothers incredible incredible

[01:13] chefs they um they opened La gav rash uh

[01:17] in London in

[01:20] 1967 right they brought that whole

[01:22] French Cooking System over from France

[01:24] to England and just blew up the scene

[01:26] right making the most basically like I

[01:28] think that restaurant was one of the

[01:30] most expensive restaurants in the world

[01:31] in the 9s I think it I think it had the

[01:33] most expensive dinner but they're just

[01:35] incredible chefs they trained you know

[01:37] Marco Pierre White and Gordon Ramsey and

[01:39] all those guys right they're like the

[01:40] Godfathers of cooking they've both since

[01:42] passed but amazing amazing resource they

[01:45] have like five or six books out I have

[01:47] them all I recommend you get one or two

[01:49] if you like so starting with allpurpose

[01:52] flour and in here we're going in with

[01:56] the egg yolks right so I separated the

[01:58] eggs the whites I have separate right

[02:01] now just the

[02:05] yolks got a question has the fridge

[02:07] filed a restraining order yet um not yet

[02:12] if you know if AI keeps going the way

[02:13] it's

[02:15] going the fridges are going to rise up

[02:18] one day they're going to rise up and I'm

[02:19] done I'm done now melted butter going in

[02:22] this is something uh it's it's cooled

[02:24] down so I just melted it I let it sit

[02:25] for like 20 minutes it's not really hot

[02:27] right um important distinction there

[02:29] there I need my little scrapey

[02:33] scrapey so straighten with the melted

[02:36] [Music]

[02:38] butter this can go right

[02:40] here Sugar We're just saving a little

[02:43] pinch of this sugar for the egg whites

[02:47] later and just a little bit of salt a

[02:50] little sweet a little

[02:52] Savory you know any any good Chef will

[02:55] or pastry chef will put a little bit of

[02:57] salt in their uh in their you know sweet

[03:00] desserts it just goes a long way now I'm

[03:02] going to start by mixing this making

[03:04] this little well right I made that

[03:06] little well in the center so I can just

[03:07] slowly pull in the flow from the outside

[03:10] as you can see and that's coming

[03:13] together

[03:15] oh now and as I'm doing this I'm just

[03:17] going to stream in little bits of whole

[03:19] milk little by

[03:21] little once this recipe is once this

[03:24] live is done we're going to I'll post

[03:27] the uh the recipe in the description

[03:28] below

[03:30] so you guys can make this if you

[03:32] want so just little by little with the

[03:34] milk whole milk you guys got a question

[03:36] anybody yes Sunny your real name so

[03:39] Sunny is my middle name I've always gone

[03:42] by Sunny since I was a little kid my

[03:44] first name

[03:45] is Scott Scott Boo Boo nothing wrong

[03:51] with Scott I just don't I don't know I

[03:52] never felt like a Scott you know so I

[03:55] just stuck with sunny ever since I was a

[03:57] kid um I think when I was like 11 I

[04:00] changed my name back to Scott I was like

[04:02] I'm mature now I'm mature now you know I

[04:05] was like I have a new haircut I have a

[04:06] new shirt I'm going to be Scott again

[04:08] but it didn't last what was the haircut

[04:12] I don't know probably like a like an

[04:14] like an army like helmet of gel where

[04:17] like my head became like a protective

[04:18] shield you know what I mean that's the

[04:20] era I grew up in where you just the wet

[04:22] gel you know the one that's just like

[04:24] goo you just you just have the crunchy

[04:26] head your hair like literally makes a

[04:29] sound

[04:30] when you you just like it's crazy it's

[04:32] true we all did that that was my time

[04:36] man that was my time you know what else

[04:37] is my time Marcus soaps you know what

[04:40] soaps are soap operas dude comment if

[04:43] you know what soaps are man any any '90s

[04:45] kids in there should probably know what

[04:47] soaps are soaps are literally a shoe

[04:50] that has like a metal Groove underneath

[04:52] so you can grind on Rails dude look it

[04:55] up soaps the dumbest thing ever so you

[04:57] like you run up to like a rail jump up

[05:00] and like jump on it and grind down with

[05:02] your

[05:03] shoes um yeah we had a a lot of people

[05:06] got injured with soaps I'm sure we had

[05:08] hey hey yeah that so that was a little

[05:11] after my time that looked fun though too

[05:14] I don't know what they have now you know

[05:15] what are they got now like hoverboards

[05:17] they got they got rocket shoes yeah

[05:19] rocket

[05:20] shoes god hello what you guys up to

[05:24] floating rocket shws okay so I'm adding

[05:27] that milk little by little just put in

[05:29] the last little bit we go there we go

[05:32] there we

[05:33] go and it goes in it

[05:36] goes I'm excited about eating a waffle

[05:38] Marcus you you excited about this waffle

[05:40] I haven't had a waffle in so

[05:43] long know right usually French toast boy

[05:46] myself french toast

[05:48] huh okay so now with this

[05:52] batter you can flavor it up with

[05:55] whatever you want right you can do

[05:56] orange zest lemon zest uh vanilla you

[05:59] know what it's up to you really I'm

[06:00] going to do a little bit of lemon zest

[06:02] in

[06:03] here and just a touch of uh vanilla

[06:06] extract as

[06:09] well neighbor brought us this it's

[06:11] homemade pretty cool pretty cool oh

[06:14] that's no good so going to work that in

[06:17] now at this point like any of these good

[06:19] batters Crepes pancakes waffles you uh

[06:23] you want to let it sit

[06:26] so um this has got a sit for 30 minutes

[06:31] to an hour but don't

[06:33] worry little bit of camera magic I

[06:36] already did it not going to make you

[06:38] guys wait so I got another one here but

[06:40] before we do that um we're going to make

[06:43] some honey whipped butter oh my God you

[06:46] want to talk about the perfect thing to

[06:48] have on The Breakfast Table French toast

[06:51] pancakes waffles this is it I'm telling

[06:53] you this is so good all right we got

[06:56] more questions yeah hit me with your

[06:57] questions what's your favorite kind of

[06:58] ice cream favorite kind of ice cream oh

[07:00] good

[07:01] question I don't know

[07:05] man what is my favorite kind of ice

[07:07] cream I I like one's I

[07:10] like it depends what kind of mood I'm in

[07:12] sometimes I like a gelato with like one

[07:14] really simple clean flavor if it's done

[07:16] really well like pistachio or something

[07:18] like that but then there's the kid in me

[07:20] who wants like I like going digging I

[07:22] like digging for Treasure I like little

[07:24] peanut butter cups in my ice cream I

[07:26] like little crunchy things I like to

[07:28] find those kind of things so that would

[07:29] be like Ben and Jerry style ice creams

[07:31] right um the peanut butter ice cream

[07:33] anything with there's a little bit of

[07:34] salt to go with that sweet I really like

[07:37] so yeah pancake or waffle guy um you

[07:40] know usually pancakes but I really like

[07:43] waffles so we're trying that today um

[07:46] how's my uh good view there yeah that's

[07:49] fine money

[07:50] sandwich check it out guys Maple whipped

[07:53] butter this is really

[07:54] easy you could maybe do this by hand I'm

[07:57] sure you could you could get something

[07:59] that's pretty good but it won't be as

[08:01] fluffy as this so I'm using a stand

[08:02] mixer with the paddle attachment here

[08:06] perfect butter creaming situation

[08:09] straight in like that people ask every

[08:11] live how we met so I think that we

[08:13] should start how we met how Marcus and I

[08:15] met so I think that we should just start

[08:17] lying about

[08:19] it yeah um yeah how did we meet Marcus

[08:22] we uh I mean I saved your life so now we

[08:25] were at like uh we were at this fancy

[08:28] restaurant

[08:29] and there was this huge saltwater

[08:32] aquarium and uh I was looking at the

[08:34] fish and Marcus was on the other side of

[08:36] the aquarium like there was a boat it

[08:38] was like two-sided situation and then

[08:40] our eyes just kind of our eyes just kind

[08:42] of caught and then I was like he was

[08:43] like Hey I've watched your YouTube

[08:45] channel all the time you're super

[08:47] handsome cool guy do you want to can I

[08:49] help you and I was like I'm not really

[08:52] into it but sure you know and so that's

[08:55] how we met yeah oh cool yeah we're going

[08:57] to get a ton of comments so going in now

[08:59] with 2 tablespoons of

[09:02] honey you could use uh you could even do

[09:04] Maple if you wanted but I I like honey

[09:06] this is manuka honey it's good nice and

[09:09] nice and healthy yeah I'll make up the

[09:11] next origin story no my origin story was

[09:13] good it was good um a touch of whole

[09:16] milk in there that's really going to

[09:17] help it get a little bit fluffier recipe

[09:19] for this will also be down below and now

[09:22] a little bit of

[09:23] salt little bit of salt got to have the

[09:26] salt in there and I have some

[09:30] uh I have some vanilla beans here this

[09:35] is mine dried out a little bit it's kind

[09:36] of a

[09:38] pain um guys never buy those vanilla

[09:40] beans like in the supermarket where it's

[09:43] like $13 for one bean you can literally

[09:45] go on Amazon and get like 10 for like 10

[09:47] bucks or 15 bucks and so that's what I

[09:49] do except mine just the mine dried out

[09:52] cuz I didn't seal it up properly so I'm

[09:54] just splitting this I'm splitting this

[09:55] Bean right now with my knife and yeah

[09:59] someone asked does Marcus sing you tell

[10:02] me yeah sght self taught yeah you tell

[10:07] me

[10:09] [Laughter]

[10:11] mey uh uh I'm adding the I'm adding the

[10:14] inside I'm scraping the bean you guys

[10:16] I'm adding it in ben $5 donation oh

[10:19] thank you Ben top five b top five bands

[10:21] thank you Ben favorite bands my friend

[10:23] oh God H I don't know I I I like so much

[10:25] music you guys I can't even give it give

[10:28] one you list to recently um recently you

[10:31] know what I'm really into recently is

[10:32] like synthwave stuff I like that you

[10:35] know that like kind of retro80s feel and

[10:38] I don't even know like I just listen to

[10:39] playlist on Spotify I'm not even sure

[10:41] like who who like who the band is but

[10:44] you know my my taste changes all the

[10:46] time I'm like a person I'm constantly

[10:48] evolving the music that I liked 5 years

[10:50] ago drastically different from the music

[10:52] I like 10 years ago and blah blah blah

[10:55] um I'll tell you what when I was a

[10:56] little kid I used to love the song Kiss

[10:58] by Rose by Seal that was my song that's

[11:01] kind of personal I feel a little bit

[11:02] embarrassed right now but I love that

[11:04] song I'm not familiar can you sing a

[11:05] little bit of it no I'm not going to not

[11:07] going to sing it you know it belt that

[11:10] one out you know it this this Bean is so

[11:13] dry you guys I'm having so much trouble

[11:14] just scraping it out it's such a pain

[11:17] but I'm I'm going to keep I'm going to

[11:18] keep at it let me get like a little

[11:20] spoon yeah that's going to

[11:23] help um yeah I I love Funk Funk is

[11:27] definitely one of my favorite genres

[11:28] love funk music I just think Funk is

[11:31] like I don't know just go go go put on a

[11:33] funk playlist and tell me you don't feel

[11:35] better tell me you don't feel better

[11:37] it's

[11:39] great oh my God this is this is sucks I

[11:43] hate this okay you know what these beans

[11:47] I've had enough of these

[11:48] beans but by the way with h when you

[11:51] scrape out vanilla beans you can either

[11:53] put these in sugar mix it around or

[11:55] stick them in vodka and it will turn

[11:56] into vanilla extract although you got to

[11:58] give that time

[11:59] but that is there for you I'm just going

[12:01] to do a little vanilla extract too cuz

[12:03] the beans I'm having a lot of trouble

[12:04] with okay now djm donation shout out

[12:08] thank you djm and thank you last one Ben

[12:11] thank you Ben I think that was Ben now

[12:14] I'm going to um your goto Japanese knife

[12:17] go-to Japanese knife I'll show you you

[12:18] guys have seen this knife I mean um this

[12:22] is my this is my pride and

[12:24] joy Marcus can you can you put on a

[12:27] camera sorry I was getting a question

[12:28] that's all good he's getting question

[12:30] this is my pride and joy right um I

[12:32] forget the name it's it's from my my

[12:35] site where I get all my knives Japanese

[12:37] chefs knife.com and the the handle is

[12:39] this Quint burlwood handle it's it's

[12:42] such it's such a nice knife like you

[12:45] know to be honest with you this this

[12:46] knife cost I think $400 right it was

[12:49] definitely my the most money I've ever

[12:50] spent on a knife and I was wondering

[12:52] like really what's the difference

[12:53] between spending $400 on a knife and

[12:56] spending $100 on a knife and I thought

[12:59] is it going to be that

[13:01] different it's nice you know what I mean

[13:04] I'm sure there's like $150 $200 knives

[13:06] that are just as good as that one but

[13:07] yeah it it's it's a dream to use I love

[13:10] it so let's start whipping this up going

[13:13] to get a little noisy here for a second

[13:15] that's a nice

[13:16] shot they're asking about your honey is

[13:19] it real honey it looks strange my honey

[13:22] yeah from Thea oh yeah it's real honey

[13:25] sure

[13:33] H we got to warm this up a little bit

[13:35] one second we can bring this together

[13:39] sometimes requires a little warming

[13:46] [Music]

[13:50] here come on

[13:54] [Music]

[13:57] you h

[14:02] come on baby come on there we go for

[14:06] some reason I I uh I think I should have

[14:08] added the I should have streamed the

[14:09] milk in it was like a little bit split

[14:12] for a second but it just came together

[14:13] that's why I I used this torch to warm

[14:15] up the

[14:16] bowl um it looks good

[14:18] now yeah wow so man that's so

[14:23] good I'm going to whip it for a minute

[14:32] this just going to give this a

[14:33] taste let's see

[14:36] here God it's so good it's so good man

[14:39] honey butter honey butter and salt

[14:42] literally one of my favorite

[14:45] things it got it got a little warm now I

[14:48] just had to like you know when you're

[14:49] cooking sometimes things don't always

[14:51] work out like you plan right so you got

[14:53] to find ways to save things this looks

[14:55] good right now but what I want to do is

[14:57] stick it in the fridge for a few minutes

[14:59] and then whip it up a little bit again I

[15:00] think I'll get a little more air into it

[15:02] and uh we'll keep going like that so

[15:04] let's keep this here for now put this in

[15:06] the

[15:07] fridge we can start finishing the

[15:10] uh finishing the batter right

[15:14] so here's my batter this one's been

[15:17] sitting for 45 minutes what we're going

[15:19] to get now

[15:21] is a

[15:24] bowl here and egg whites

[15:30] uh here we

[15:31] go so this is the last thing we do right

[15:34] we need to whip up these egg whites I'm

[15:35] going to do it by hand to show you that

[15:38] it is possible you know going to be

[15:41] easier with a machine but you don't you

[15:42] don't need the machine right so let's

[15:44] start whipping

[15:46] that really helpful to tilt the bowl

[15:49] like

[15:50] this uh get everything in one corner and

[15:53] just whip what I'm doing is just going

[15:54] straight back and forth I'm not doing

[15:56] like circles right straight back and for

[15:59] this is the fastest way to hand whip

[16:02] something some people say like figure

[16:04] eight or something I I just I tilt and I

[16:07] go straight back and forth it always

[16:08] worked for me now when it's a little bit

[16:09] bubbly going in with a pinch of

[16:13] sugar and we're not going to whip these

[16:15] like stiff peaks they're going to be

[16:16] like soft peaks or even a little bit

[16:21] less anybody got a question I'm I'm I'm

[16:27] here no we're out of question we're not

[16:30] we're

[16:31] it's we're never out of question

[16:33] preferred way to clean cast

[16:36] iron um you know a lot of times if you

[16:38] can just wipe it out wipe it out you

[16:40] know I say just keep it greased up I

[16:43] don't like letting it dry out

[16:46] woo what's your favorite TV cooking

[16:49] show do you have a favorite one growing

[16:52] up you know I probably I like chopped

[16:54] you know that's the one I've probably

[16:55] watched the most um cuz like they're

[16:58] they're like there's nothing fake about

[16:59] it like they're really in this very very

[17:01] stressful situation and uh yeah I just

[17:04] think that's a fun one to watch also

[17:06] Iron Chef was always good although when

[17:08] I found out like an Iron Chef that they

[17:10] they it's not like they see the

[17:12] ingredient and have to cook like they

[17:13] know beforehand kind of kind of kind of

[17:16] broke my world you know should we uh

[17:19] should we tell them that H we have a we

[17:22] have a plan that's similar

[17:24] good oh oh yeah so yeah know Marcus and

[17:28] I have been talking we're going to start

[17:29] uh we're going to start a a patreon soon

[17:32] cuz with YouTube there's so many times

[17:35] when I'm there's videos I want to do and

[17:37] there's like things I'm really

[17:38] passionate about that I want to cook and

[17:41] I always have to think about performance

[17:43] right like this is my business and I

[17:45] can't just I can't just like I love

[17:47] parsnip puree right and I love like

[17:49] working with purees like this is the one

[17:50] of the First videos I want to do on

[17:52] patreon is how to make my favorite p and

[17:55] how to work with that and what to serve

[17:56] that with and so on and so forth but I

[17:58] just couldn't make that video on YouTube

[18:00] cuz it would just bomb you know so I'm

[18:02] like why don't we make a

[18:03] patreon um you know keep it super

[18:05] affordable so whoever wants to join can

[18:07] join I'll make a Discord server so we

[18:09] can all stay connected and um yeah I

[18:12] know I'm just excited to like let you

[18:14] guys in on little personal things that I

[18:16] like to cook that I wouldn't actually

[18:18] you know necessarily do for a YouTube

[18:19] video so um hopefully in the next few

[18:22] weeks we'll have that L yeah I was

[18:25] talking about the mystery the mystery

[18:27] ingredient oh

[18:29] oh yeah we also do want to do a um a

[18:31] live cooking thing where we do like like

[18:33] a Cho situation Although our plan is to

[18:36] do um have you guys choose like we want

[18:40] to do this live where I'll have a time

[18:41] limit we'll have you guys choose all the

[18:43] ingredients and then we'll have a

[18:45] mystery ingredient but we'll only be

[18:47] revealed like halfway through the

[18:48] cooking process so I'll be in the midst

[18:50] of it and then Marcus's going to throw

[18:51] like jelly beans at me or or you know

[18:53] whatever it is fish sauce I don't

[18:56] know so here we going to whip these just

[18:58] a a little more you know when you're

[19:00] whipping you can like go you're using

[19:03] your wrist and then like your arm and

[19:04] then and then you go up here and then

[19:06] you switch back feel like keep working

[19:08] different muscles then you can just keep

[19:11] whipping just back and forth yeah yeah

[19:15] yeah yeah yeah yeah yeah so look I'm

[19:17] almost there just a little more I like

[19:19] the way this

[19:23] looks a little sweat going

[19:26] yeah there we go

[19:32] best way to store leftover fryer oil um

[19:35] so yeah what I would what I would do let

[19:37] going do a little more what I would do

[19:38] with that is run it if you have a shinoa

[19:40] that's best really fine mesh strainer um

[19:44] that'll get out a lot of the debris and

[19:45] keep the oil clean and therefore it will

[19:47] last longer although if you don't have a

[19:49] shinoa some people use like a

[19:51] cheesecloth or I think people can even

[19:53] use like coffee um what do you call that

[19:55] coffee uh strainer not the you know the

[19:58] filter filter coffee filters and so if

[20:01] you want to take it to the next level

[20:02] you could use like coffee filters

[20:04] cheesecloth and a shin was strainer

[20:06] that'll keep it really clean although

[20:08] when I'm frying oil I just use the

[20:09] shinoa I try to get like maybe three

[20:11] uses out of it and then for me it

[20:13] becomes worth it you know okay let's

[20:15] leave it at that so that's like of soft

[20:19] peaks I got to unplug this I'm going to

[20:22] show that close maybe hm the Peaks close

[20:26] yeah

[20:28] they're uh they're they're they're

[20:30] drooping a little bit it's kind of hard

[20:31] to see but drooping a little bit over

[20:33] almost got a little worked now here we

[20:36] go I'm going to fold like maybe a third

[20:39] of these into my batter

[20:41] here and now like when you make the

[20:44] batter you whisk but now you fold right

[20:46] the whole point of these waffles is we

[20:49] want a lot of air in here

[20:51] so we really want to

[20:53] fold so the motion is like that right

[20:56] I'm turning as I'm coming over I'm

[20:57] turning the spatula over like this right

[20:59] so if I show you without batter it's

[21:02] just like this so just bringing from the

[21:04] bottom and then putting it back over the

[21:07] top now when the first little bit of egg

[21:09] whites has almost worked in we're going

[21:11] to add another

[21:13] third and just and just do the same

[21:15] thing a lot of times I'll even out even

[21:17] out the egg whites like

[21:19] this Zoe from Durham in the UK we love

[21:23] watching your videos and your brother's

[21:24] restaurant is super I was going to say

[21:26] she Durham what is your oh yeah my

[21:29] brother makes the best Mexican food

[21:31] she's she she lives where um my my

[21:34] brother has his restaurant in Newcastle

[21:36] she wants to know what's your favorite

[21:37] English meal favorite English meal I

[21:39] love that question I love that that's um

[21:41] you know cuz I was born in England right

[21:43] was born in I was B I was born in the

[21:45] darkness um ah gosh what is it I would

[21:48] say you know something I always loved

[21:50] was just dipping Yorkshire puddings into

[21:52] the gravy I don't know I just love that

[21:54] meal like I love toad in the hole um

[21:58] that's definitely probably one of my

[21:59] favorites something about Yorkshire you

[22:00] know I was born in York I don't know

[22:02] Yorkshire puddings I just always love in

[22:04] America you call them popovers I got

[22:07] towed in the whole

[22:09] PTSD yeah but there's you know I love

[22:12] British food you know I think get

[22:14] British food gets a bad wrap but like

[22:16] it's so different you know like people

[22:18] people just made fun of it a lot back in

[22:20] the day and they're still doing it but

[22:21] go go to England go to all the little

[22:23] gastro pubs and it's incredible you know

[22:26] the seafood is amazing Dairy is really

[22:28] good

[22:29] um you just there's a lot of amazing

[22:31] chefs over there and amazing restaurants

[22:34] okay so now at this point I'm being

[22:35] really careful that I don't overwork

[22:38] this favorite favorite sitcom favorite

[22:42] sitcom is It's Always Sunny in

[22:44] Philadelphia a sitcom that's is that a

[22:46] sitcom I don't know sitcom have to be

[22:48] laugh

[22:49] track oh like that um yeah I don't know

[22:52] I I'm a big fan of It's Always Sunny in

[22:54] Philadelphia I don't think there's an

[22:55] actual laugh track in there but that's

[22:57] definitely one that I love

[22:59] all right favorite cut of beef favorite

[23:01] cut of

[23:03] beef um favorite cut of beef uh I don't

[23:08] know it's kind of I like the I like the

[23:10] Lesser known ones like Paka honestly has

[23:12] recently become one of my

[23:14] favorites really good obviously a good

[23:16] riye is hard to beat and especially the

[23:18] the cap the edge of the riye amazing I

[23:21] love that so

[23:22] much um yeah but I mean it really you

[23:25] know like I would say FL tender Lo's

[23:29] good maybe a little overrated if you ask

[23:31] me so I'm I'm stopping the mix right now

[23:33] as you can see there's like still you

[23:35] can still see here there's like little

[23:37] pockets of egg white and that's fine

[23:39] better you underwork it than overwork it

[23:41] so just leave it leave it now let me get

[23:44] my waffle maker here we go what's your

[23:49] favorite video game favorite video game

[23:51] uh The Last of Us probably played it

[23:54] like five six times love it so good so

[23:58] good so

[24:01] good okay just got this thing just got

[24:05] this thing you know when when you get

[24:07] new appliances too you got to make sure

[24:08] to uh really burn them off like I've had

[24:11] this thing plugged in for like two hours

[24:13] and I've been cleaning it and it's has

[24:15] that weird Factory smell right you got

[24:17] to get rid of that so that's what I've

[24:19] done let's see if we get this right let

[24:21] me get a uh quickly get a um plate

[24:28] we go we got maple syrup let's get a

[24:30] little let's get a little powdered sugar

[24:32] powdered sugar where is that it's just

[24:35] terrible up here uh yeah here we go we

[24:41] uh Butter's in the fridge um okay well I

[24:45] just this is all I got I'll use use this

[24:47] I

[24:49] guess okay let's cook one of these

[24:51] things right so I got some melted

[24:54] clarified butter here I don't think

[24:55] doesn't really need to be clarified but

[24:56] that'll help a little bit

[25:00] and I'm going to brush it

[25:03] on here we go here we go here we

[25:06] go what's your favorite favorite waffle

[25:10] toppings um you know I I'm simple like

[25:12] when it comes to toppings I don't like

[25:15] like a bunch of fruit on there doesn't

[25:18] really agree with me I don't like all

[25:19] the fruit like I like whipped butter

[25:21] like we're going to have and I love

[25:22] maple syrup I I keep it really simple

[25:24] and so here we go

[25:28] spread on some of our batter here looks

[25:30] really nice and fluffy

[25:34] fluffy let's close her up o yeah okay

[25:39] let that roll nailed it never used first

[25:43] time first time using the waffle machine

[25:45] well not any waffle machine this waffle

[25:47] machine though yes yes something crazy

[25:50] could have happened uh I don't know I I

[25:52] don't know what's going to happen like

[25:53] I'll just accidentally throw my hand in

[25:54] there and just close it for 3 minutes

[25:59] ready

[26:02] yeah curious where everybody's watching

[26:04] from drop it in the comments tell us

[26:07] where you're watching from you know I

[26:09] find it fascinating that people watch

[26:12] our Channel and from all over the world

[26:14] I mean definitely we mostly have an

[26:16] American audience but I know there's a

[26:18] lot of people you know around Canada

[26:22] UK Europe everywhere what's the most

[26:26] overrated dish over rated food what's

[26:29] the most overrated food I don't know I I

[26:31] would say one thing that comes to mind

[26:33] is beef is uh Beef Wellington everybody

[26:36] goes crazy the internet goes crazy for

[26:38] beef

[26:39] wellington it's so it's it's a it's a

[26:41] lot of work and the thing you're missing

[26:43] you're missing on that really hard sear

[26:45] on the beef you know it's hard to beat

[26:47] just like a really good steak you know

[26:48] what I'm saying um like that flavor of

[26:51] the sear the Char that that that you get

[26:54] when you really Sear The Edge properly

[26:55] and you miss that with the uh the tender

[26:57] I don't know for for me that's just kind

[26:58] of overrated dish you got a lot of

[27:00] people hitting you up where they're from

[27:02] someone said Earth Silicon Valley

[27:04] England Cleveland Knoxville Nashville

[27:06] Ottawa Spring Texas West Virginia South

[27:09] Africa Atlanta all over the world wow

[27:11] welcome guys Army I love it love it

[27:15] France minan Apolis the Milky Way I'll

[27:17] meet you all someday we'll we'll all

[27:19] meet I don't want to really I'm not

[27:21] going to peek at it yet I want to peek

[27:23] at it I want to but I'm not going to

[27:26] smells good let me get the um

[27:29] uh let me get the butter back

[27:32] right I'm going to I'm going to whip my

[27:34] butter a little

[27:36] more going whip it a little

[27:40] more we're just over here making waffles

[27:43] man just making

[27:46] waffles oh oh oh oh we

[27:51] go

[27:52] okay give this a

[27:55] sec wow dude we're at bris still

[27:58] Charlotte Zimbabwe Zimbabwe wow Lebanon

[28:03] Lebanon nice there's a cynical part of

[28:06] me that's thinking some people are just

[28:07] commenting

[28:08] places no people people aren't just

[28:11] we're going to geot track all of uh all

[28:13] you you will be tracked we will track

[28:15] you you will be

[28:18] tracked okay that butter looks nice and

[28:20] whipped nice and

[28:22] fluffy by tuning in a live stream we

[28:25] have all your info okay now let's see

[28:27] here

[28:28] probably about 3 minutes is all it's

[28:30] going to take wow look at that looks

[28:32] really good I'm sure that's done right

[28:34] so let's let's get it

[28:36] out oo Yum Yum Yum man looks nice let's

[28:40] get another one going right away huh

[28:43] double you're not just going to eat one

[28:44] are you no one eats one no one eats one

[28:47] waffle that way too much butter no one

[28:49] orders waffle could I have waffle could

[28:52] I have waffle please one only one only

[28:56] one I only asked for waffle

[28:59] yeah this looks really good I for a long

[29:01] time I've always when I make pancakes I

[29:03] make it a similar way uh by whipping the

[29:06] egg whites and it's just never a bad

[29:08] choice so we go

[29:12] yeah

[29:14] awesome cook one more and then we'll

[29:16] taste it up oh that one I put too much

[29:18] as you can see it's live baby as you can

[29:21] see it's okay

[29:23] friends we don't panic here

[29:28] isn't that a big deal

[29:30] man you know it is a big deal one time I

[29:34] worked in a restaurant in Soma County

[29:36] one of the first restaurants I ever

[29:37] worked in it the the gas supply was a

[29:40] huge tank that sat right outside of the

[29:42] restaurant kind of like I don't know

[29:44] maybe 30 ft from the kitchen right and

[29:47] one day the guy was coming to fill up

[29:48] the tank that's how it worked at that

[29:50] place right he'd come and fill up the

[29:51] tank and he was driving away and he left

[29:55] his you know his uh his his pipe uh hose

[29:59] connect that would fill up the tank he

[30:01] left it connected he ripped the top the

[30:03] guy drove away in his truck ripped the

[30:05] top of the tank off gas is flying

[30:08] shooting out like a geyser like 30 ft

[30:10] into the sky and then off to the side

[30:12] literally into the restaurant you know

[30:14] there's a lot of fire in the kitchen so

[30:16] someone just like comes in and just

[30:18] yells like everybody get out people are

[30:21] like jumping over counters chairs are

[30:23] like flying down tables or just

[30:24] everyone's just like jumping out the

[30:26] chef is like trying to furiously blow

[30:29] out all the pilots like so that the the

[30:31] restaurant doesn't explode the smell of

[30:33] gas was just like

[30:34] overwhelming um it was like a huge it

[30:37] was a huge ordeal and then obviously

[30:38] there was just like to I don't remember

[30:40] what happened after that but there was a

[30:41] lot of emergency vehicles and um it was

[30:44] very intense it was very intense so you

[30:47] know a little spillage on a on a waffle

[30:50] iron no big

[30:53] deal no big

[30:55] deal hey man kitchen are crazy places

[30:58] you know I got I got lots of stories

[31:00] like I mean that one's particularly

[31:02] extreme but yeah it's just kind of wild

[31:05] huh what's your favorite breakfast food

[31:08] my favorite breakfast food um you

[31:11] know maybe maybe Crepes maybe creps

[31:16] although um I'm really simple you know

[31:19] like the longer I cook the more simple I

[31:21] am like for me like a perfect breakfast

[31:24] is like really good bread you know

[31:26] whether it's sourdough or whatever you

[31:27] like like perfectly toasted some really

[31:30] good butter little pinch of salt on the

[31:32] bread some um perfectly cooked scrambled

[31:35] eggs for me that setup is like that I I

[31:38] don't need I don't need all the other

[31:39] stuff you know what I mean like for me

[31:41] that is just heaven right there um I'm

[31:43] I'm I'm simple that that's me you know

[31:45] if you want you know you want the works

[31:47] that's fine too but I I really like I

[31:49] think the longer I cook the just the

[31:51] more simple I like my food what's the

[31:53] hardest dish you've ever made the

[31:55] hardest dish I've ever made um and have

[31:57] you ever f failed making a dish have I

[31:59] ever failed making a dish no no you guys

[32:03] do I don't no I I'm sure I have sure I

[32:06] have yeah there's things that have

[32:08] there's things that have failed I mean

[32:09] nothing comes to mind right now but toad

[32:11] toad oh yeah yeah okay we yeah we had a

[32:13] toad in the hole that failed that's

[32:15] right we made toad in the hole it's the

[32:16] oven's fault though yeah so when you

[32:18] make toad in the hole you really want

[32:19] this quick rise from your batter and our

[32:22] my oven doesn't have a fan and so I've

[32:24] made it before same exact batter

[32:26] convection oven with a fan worked fine

[32:29] uh without the fan was uh it didn't rise

[32:33] you know wouldn't say it was like a

[32:34] total fail but like it didn't work out

[32:36] the way we we wanted just wasn't risen

[32:40] enough um yeah but you know yeah things

[32:44] things happen here we

[32:46] go oh hello

[32:48] you you're going

[32:51] underneath actually no you go on

[32:53] top you can go on top so let's get this

[32:57] away

[32:58] let's finish these up huh do you guys

[33:00] want to eat this someone said using a

[33:02] waffle maker H not professional is there

[33:05] another way to make a waffle yeah show

[33:07] you sir show us how to make a waffle

[33:09] without that it's a troll though don't

[33:11] respond to trolls they they uh they feed

[33:15] off of it they off of it they love that

[33:17] kind of

[33:18] energy that's just like a real you got

[33:20] to make your waffle by hand it's a dumb

[33:22] question and they knew it they knew it

[33:25] maybe they're being fun maybe they're

[33:27] being fun you being fun or you being a

[33:29] troll okay I'm I'm going to do a little

[33:31] a little powdered sugar just cuz I like

[33:32] the way it looks yay isn't that nice

[33:37] isn't that fun let's

[33:44] go yes little powdered sugar little bit

[33:48] of Christmas for the little bit of wet

[33:50] butter make a we'll make a little we'll

[33:53] make a little quinel why not hell yeah

[33:56] quel it up fat dab of butter right there

[34:00] look at that and then for me nothing

[34:04] nothing substitutes maple syrup you know

[34:07] what I'm saying nothing substitutes

[34:09] maple syrup just the best this is the

[34:12] wrong kind of plate for what we're doing

[34:14] right here it's going to make a little

[34:16] bit of a mess but that's

[34:18] okay wow ooh oh no that does look good

[34:23] yum look at that my friends do you want

[34:25] to dig into that you want to tuck into

[34:28] that I do that question I do wow Chicken

[34:32] and Waffles or fish and chips uh I would

[34:35] I would go fish and chips personally if

[34:37] it's a really good fish and chips I feel

[34:39] like fish and chips can either be really

[34:40] good or really bad and anywhere in

[34:43] between but I don't know when you get a

[34:45] really good like fresh fish and a really

[34:47] nice batter man that's good that's hard

[34:49] to beat really good tartar sauce tartar

[34:51] sauce we get some uh Cutlery oh my God

[34:54] Sunny yeah we haven't hit One Wing can

[34:58] oh we hit the wi can

[35:01] man it's too bad you want to come try

[35:03] this Marcus let's try it man I'm

[35:06] good I'm really hung I I've honestly

[35:09] eaten um nothing today that's crazy I

[35:13] shouldn't do that you got to make a

[35:14] sweet entrance 400 p.m. y check this out

[35:17] yo put the guns away man I don't you

[35:20] ain't got you don't have a license for

[35:22] that wow jees Louise

[35:27] oh I don't want to cut the b

[35:30] m oh

[35:33] wow

[35:35] M nothing wrong with

[35:37] that wow

[35:40] man I love it breakfast is not for the

[35:44] morning make yourself midday

[35:48] waffles they really are nice and Airy

[35:51] and bouncy and

[35:53] light it's a great recipe and that

[35:56] butter

[36:00] the butter has the salt in it and that

[36:03] just makes I don't know for me that

[36:04] little bit of salt in you know what I'm

[36:05] saying Marcus like just yeah I like

[36:07] lemon the lemon zest is mad good mhm

[36:10] especially this and

[36:12] pancakes lemon zest makes it 10 times I

[36:14] can't eat stacks of bread without some

[36:16] sort of lightness you know what it needs

[36:19] more

[36:20] butter look at that this is so damn good

[36:23] but so we're live and we would eat the

[36:27] whole

[36:28] pancakes we'll just keep eating it we're

[36:30] eating it no we got to do something else

[36:32] this fridge I'm having another bite you

[36:34] know have another bite I haven't eaten

[36:36] all day we're live you know just 40

[36:39] minutes these are our our friends our

[36:41] loyal friends they want me to be

[36:44] fed they want one thing they want

[36:47] violence these people want violence

[36:50] against the

[36:51] fridge okay I'm going take care of

[36:54] it set it up set it up take care of the

[36:57] fridge

[36:59] I yeah yeah all right yep and I'll here

[37:03] we go give the people what they want

[37:04] more meat eating waffles this is this is

[37:07] not for me do not eat all the waffles do

[37:10] not eat all the waffles I'm getting a

[37:11] fat dab of does anybody else have like a

[37:13] tablespoon per bite going

[37:18] out oh my God that was like 50/50 butter

[37:21] to

[37:30] oh oh he's going to pull something those

[37:34] were good

[37:37] kicks dead

[37:41] Fatality and that's why you come here

[37:44] woo that was good that was good stuff

[37:47] yeah I mean I've been I've been I've

[37:49] been going to martial arts you know it

[37:51] was

[37:53] money I saw someone had a question um

[37:57] um why didn't I use the carrots from the

[37:59] Gordon Ramsay video was that a question

[38:02] that I

[38:03] saw um so Gordon Ramsey does his

[38:06] reactions you know and he uh he did one

[38:10] for me and he tore me apart because I um

[38:12] I used I made like little balls of

[38:15] carrots um instead of using the carrots

[38:18] that I cooked the meat with and

[38:21] uh I didn't use I didn't use the carrots

[38:23] I cooked the meat with because they had

[38:25] been brazing for like 3 4 hours and they

[38:27] were just mush and I'll said it before

[38:30] I'll say it again Gordon Ramsey would

[38:31] never serve those carrots like in his

[38:32] restaurant right he just

[38:34] wouldn't um and then and then sometime

[38:38] later someone told me I haven't seen the

[38:40] I haven't seen the video but they said

[38:41] Gordon Ramsey made a recipe on his

[38:43] account where he used the same exact

[38:44] little balls of

[38:46] carrots or like I I don't know right but

[38:49] that's what that's what I was

[38:50] told but I did I got to clear that up

[38:53] with the Washington Post The Washington

[38:56] Post literally contacted me me and wrote

[38:58] an article you can look it up where I

[39:00] got to defend myself about those carrots

[39:02] it's really

[39:06] funny this is so good right now this is

[39:09] so

[39:12] good penguin lust five $5 shout out

[39:15] thank you shout out penguin penguin yeah

[39:19] penguin l

[39:22] seven yeah great recipe for waffles guys

[39:26] Jo me first super I don't know what that

[39:29] means but yay super I don't I don't know

[39:32] we'll figure it out

[39:35] later Sunny there somebody's getting

[39:37] married today can you shout out uh my

[39:39] fiance Helga Stevie Wonder said that

[39:42] that's not actually Stevie shout out to

[39:43] Helga congratulations if you're the one

[39:46] who's getting married so happy for you

[39:48] I'm married it's a brilliant Adventure

[39:50] you're about to embark on brilliant

[39:53] brilliant just keep them well fed you

[39:55] know feed each other love each other

[39:57] it'll all be

[40:02] good all right last minute questions get

[40:05] them in oh hey Ollie come

[40:09] here uhoh you guys

[40:13] look look at my boy oh my God I can't

[40:17] tell you how much I love this dog I love

[40:20] him this is so much it hurts you know

[40:22] what I mean the fact that he's going to

[40:23] die someday just breaks my heart yeah F

[40:28] what I think about it I think about it

[40:30] because no I think about that because I

[40:32] want to appreciate today with him you

[40:34] know if you don't ever think about death

[40:35] you don't have the same appreciation for

[40:37] life that's just a

[40:39] fact

[40:42] buddy uh okay favorite go-to quick

[40:46] meal um favorite go-to quick

[40:50] meal um favorite go-to quick

[40:53] meal quick meal quick meal like what do

[40:55] I eat if I'm if I don't want cook taana

[40:58] what he what's he eat when he doesn't

[40:59] want to cook um honestly I just like

[41:01] I'll order food right if I don't want to

[41:03] cook Shake Shack well that's not like

[41:05] he's they're asking like what I would

[41:07] cook right um honestly scrambled eggs on

[41:10] toast is a big one regardless of the day

[41:12] of of what time of day it is I'm EXT I'm

[41:15] extremely simple and boring you guys you

[41:17] know what I mean we do what we do for

[41:19] for YouTube but like you know it's a lot

[41:21] of work right so I'm not I'm not like

[41:23] I'm not making a ton of elaborate meals

[41:25] when I'm when I'm not filming although

[41:27] do make sushi rice bowls all the time

[41:30] that's one of my favorite absolute

[41:31] favorite meals we're going to make a

[41:33] YouTube video on that so I'll make sushi

[41:35] rice and then I'll have you know some

[41:37] quick pickled cucumbers some other

[41:39] pickled vegetables I'll have uh some

[41:41] seaweed I'll have avocado whatever

[41:43] seasonal vegetables on top and then I'll

[41:45] have a protein whether it's you know

[41:46] some some salmon tossed in ponzo or some

[41:50] or some some grilled meat or chicken or

[41:52] whatever it doesn't matter I mean it

[41:53] doesn't have to be fish what are you

[41:55] eating all

[41:57] what is

[41:58] that what the hell is that all get out

[42:01] of here no I don't want you eating

[42:04] [Music]

[42:05] things um that was a question from olly

[42:08] wait uh oh do you have a chef hat do I

[42:12] have a chef where did you do I have one

[42:15] I was about to run and get that yeah I

[42:17] got I got one where did you even get

[42:18] that from somebody brought it for

[42:20] me oh man I want to eat more of this

[42:23] waffle God this is so all right you got

[42:25] the funniest uh you most memorable C

[42:28] what cooking career experience but

[42:31] what's something funny you saw happen to

[42:32] somebody in the kitchen

[42:36] um something funny

[42:39] yeah oh man okay there's a lot in that

[42:42] department a lot um I don't know if this

[42:45] is funny I think it's kind of funny but

[42:47] one time I locked um one of my

[42:49] co-workers in a walk-in fridge huge

[42:52] fridge very cold in there or was it a

[42:55] freezer I think it might have been a

[42:56] Freez freezer he was in he was in a

[42:58] fridge or a freezer I don't remember but

[43:00] then then I got I got busy I got pulled

[43:03] inside and I went through like a 45

[43:05] minute like Rush right and I forgot

[43:07] about him like oh my god dude he's still

[43:10] in there and I went out I went I went on

[43:12] there and I unlocked him and he was just

[43:15] like I'm going to kill you man just like

[43:18] oh my I'm so sorry I'm so sorry I forgot

[43:22] it was bad I felt so bad um um yeah and

[43:27] just just crazy things like you end up

[43:29] getting screwed over a lot in in

[43:31] restaurants I have so many stories here

[43:33] but my brother and I were getting

[43:34] screwed over by uh we called her the

[43:37] dragon lady she was like the new general

[43:39] manager of the brewery where we're

[43:40] working the brewery where we were

[43:43] working and my brother and I were

[43:44] running the daytime kitchen we had a lot

[43:46] of responsibilities and she wasn't

[43:48] paying us our o our OT man she owed us

[43:51] OT she wasn't paying us our overtime and

[43:54] this went on for weeks and we're like

[43:55] she's screwing us she's screwing us so

[43:58] we came up with a plan right before

[44:00] lunch service we were going to we were

[44:02] going to bail right and so what we did

[44:04] is we we took tickets and we wrote on

[44:05] them like like f you we quit and we like

[44:08] we hung that up in the line so like they

[44:10] would know my brother was in the getaway

[44:12] car around the uh around the outside of

[44:15] the building um you know near where they

[44:17] kept the beer and then so I put up the I

[44:19] put up the tickets he was out there I

[44:21] ran out we're like leaving a restaurant

[44:23] right before lunch service what are they

[44:25] going to do there's nobody else there to

[44:26] do it so I grabbed the beer got a couple

[44:30] cases of beer threw it in my brother's

[44:32] you know some old crappy car I forget

[44:34] what it was and we zoomed out of there

[44:35] man we zoomed out of there was such a

[44:37] rush and we went straight to the

[44:39] Petaluma outlet stores and bought

[44:41] tracksuits because that is what you do

[44:44] so we got tracksuits and um actually a

[44:48] few months later I got my job back at

[44:50] that same restaurant from the same

[44:54] lady which was really weird ran out of

[44:57] money and she was like you're welcome

[44:59] back anytime and I was like damn she

[45:02] kind of won she kind of won I you know

[45:05] but you don't screw over your Cooks man

[45:06] you got to pay them your OT or they're

[45:08] going to bail on you like that so that

[45:10] that was one of my favorite ones just

[45:12] cuz just funny I don't know push donated

[45:15] 20 bucks yo thank you push thank you

[45:18] push like that name push you know they

[45:21] got more of a name I didn't say it cuz I

[45:22] don't know if it's inappropriate the

[45:23] Waffle's cold now it's not going to be

[45:24] as good it's not going to be as good now

[45:26] yeah but try and eat as much of it right

[45:28] now quickly is like an end to the stream

[45:30] you know what the waffle shove as much

[45:32] your you just give like give a mush no

[45:36] no for the

[45:37] people and we got another question I'm

[45:40] going go to bail

[45:42] soon I don't know what I do the lives

[45:46] Friday afternoon and I'm always so tired

[45:50] maybe I should do them at a different

[45:51] time but I think it's the best time for

[45:53] us to do

[45:54] them yeah anything else that it are we

[45:58] good we're run we're running we're

[45:59] running thin all right all right my

[46:02] friends thank you for joining we'll see

[46:05] you next week at 3 p.m. central time

[46:08] we're going to be doing that mystery

[46:09] boot challenge where we cook some

[46:11] mystery ingredients on a time limit soon

[46:13] that's going to be fun and thank you