 we should be coming on. Hi everyone this is Chi Cho. Welcome to my channel and welcome to another live stream. Today is March 26th 2020 and we're doing a cooking live stream. We're calling a pandemic cooking live stream because a huge chunk of the world is in lockdown right now. So I figured it was a good opportunity to show you guys how I end up making some chicken broth as well as perhaps some food that we can put away in the freezer and stuff and have it over an extended period of time if we're not up for cooking. Hello, hello Spider-Man. How are you doing? Hope you're doing well. As far as what we're going to be making today, let me give you the rundown. How are you doing? Welcome, welcome. Actually, let me pop out the chat here first. Pop out the chat. That way I can follow the conversation without reloading something and losing a lot of a lot of the chat and hey Chi Cho, I'm doing some quarantine cooking right now. Awesome. Making the homemade pizza. Nice, nice Felix. Nicholas, how were you doing? How was your life? Hello brother. Glad I could make it. Right on. Iron, iron smash, iron mountain, mount smash. Welcome, welcome. What's up Chi Cho? Cron, house life. By the way, Nicholas, reading of spy hunters, spy fighters number nine up tomorrow. It's already queued up. Okay. Hey Chi Cho, I'm going to be working while listening to, unfortunately, I won't be able to chat or mod much just to let you know I will be lurking. Awesome, Spiderman. Thank you very much for giving me a heads up. Saucy Rossy, how are you doing? Editing a video here to chill for a bit. Nice, nice. Was in the middle of a comic book haul already. Nice. Ah, the thing with it yesterday. Figured life is better. Hope all is well. Doing well, doing well. Thank you. Money, how are you doing? What's going on? Awesome. Thank you, bro. Been looking forward to it. Yeah dude, it was a fantastic read. Heavy read, heavy read. You'll enjoy it. I think you will enjoy it. Case man, how are you doing? Lazy panda, hello, hello. A lot of people popping in right now. I guess, I guess there's a, there's a lot of viewing to be done, right? Know what is out and about. So let me give you the lowdown of what we're doing here. Let me give you an intro to people who are watching this, who aren't live. Hannah, how are you doing? Irishman, owl Irishman. Welcome, welcome. For those of you who want to keep up with what it is that I am doing here in our project and whatnot, we do have a presence on Patreon. Okay, and if you want to support this work and it's very layered, you should just hang around here for a while and check out our Patreon page. There's a mathematical theme behind everything and if you like what I'm creating here, what we're doing here, Patreon is a fantastic way to support this project. Okay, right now, we're live streaming this on Twitch. So if you want to follow the live streams as we're streaming live, Twitch is where you want to be at. I do have a Twitter page as well as Gabb, Mines, VK and LO. So I do announce things. The live stream is specifically 30 minutes before we go live and you can check out our schedule on Patreon as well as Twitch. You can see a countdown going by as well as Discord that is linked up to Twitch. So there's a few different platforms that I'm active on and this video is going to be loaded on Bichute and YouTube for now and most likely we'll probably load this on other platforms in the future as we decentralize ourselves, right? Martin, how are you doing? Hope you're doing well. Cheryl, how are you doing? Bonus to working from home. Finally able to catch another live stream. Awesome. Glad to have you. Glad to have you. And just doing a public service announcement. I think it's pretty important. We are in the middle of the pandemic and physical distancing is a good idea because we want to flatten the curve. So if you're able to, if you have the ability and you're safe and whatnot, it's best to just interact socially online and keep the little bit of physical distance to give our healthcare workers the break they need for what is happening in the world right now, right? So if you have the ability, if you have the means and you are concerned doing a little physical distancing, I don't want to say social distancing anymore because what we're doing right now is social, right? We're live streaming. You're in my kitchen. I want to show you a serious cookout, right? This is a very social event that we're holding here, right? So it's more physical distancing just for a little bit of time until the storm blows over, okay? I'm going to let take these things down, okay? YouTube, Twitter, Twitch. And again, Patreon is a fantastic way to support this project if you're up for it, okay? And if you have the means. Aside from that, I'm going to try to catch up with the chat, show you guys what we've got going, okay? But one thing I want to do before I get into all discussions and whatnot, I want to start off the broth that we're going to be making and we're going to cook it for like 24 hours or something. So might as well get that going. And then what we're going to do, I'm going to show you the two different angles, by the way. Here's the angles that we're going to use, right? We're going to do a lot of chopping and cooking on the stove top here, okay? So we're going to do a lot of prep work right now. And we're going to, on this camera here, we're going to throw our chicken broth in here, okay? Chicken bones, right? And we're going to cook it for about 24 hours. So I've already put the water in here. I put about half water here right now. Once I put the chicken bones in, I'm going to top up the water to the top, right? But you have to be careful with this, because once you start boiling the thing, it might foam over, right? So we've got to keep a really close eye on it for the first hour, because we're going to scrape off the gook that forms on top as well, okay? So that's one thing we're going to do. We're going to make some chicken broth, okay? We're going to, I got four pounds of ground beef here, so we're going to make hamburgers, okay? I'm going to show you our family recipe, okay? This is a top secret recipe. You will love it. You will love it, okay? It's very, very delicious. And it's basically, you know, we can call hamburger if you want, but we call it, in Armenian, we say gatlet, okay? And farsi, I think you say gatlet as well. I'm not sure which language. I mixed them all up, right? But it's basically the same recipe we use for our shish kebabs as well, our beef kebabs, the ground beef kebabs. So hamburger, gatlet, shish kebab, whatever you want to call it, okay? And I have some cabbage and onions here, and I have my rice that's been soaking since this morning, because you do need to rinse the rice, right? So you rinse it enough to get rid of the sort of dirtiness as much as you can. So I go through about five different iterations of pouring water into this and moving it around and getting the dirt to come up and then draining it. And then do it again, right? And every time you do, it gets a little bit clearer, right? And we're going to do one more time when we're ready for it, and we're going to start cooking it up, right? Now, let me bring the chicken here because I'm going to load these guys up. Apologies about not reading the chat right now. There's a fair bit of chat going on. So unfortunately, what I'm going to do initially right now is get some stuff going, and then once we start chopping things up, welcome everyone to the live streams. Thank you for the follows. Thank you for the subs. Thank you for the conversations. Okay. So chicken bones, right? And there's meat on these as well, a little bit of meat on these, and there's fat on these as well. So once you make the chicken broth, you can let it cool and then scrape off the fat if you want to, right? Now, what I'm going to do with chicken, you need to be fairly clean, right? So I'm going to mix things over a little bit. I'm going to take the chickens out, okay? And I'm going to put the bags in this doohickey. Okay. I'm going to take the chickens out there because I'm going to rinse them, and I'm going to put them in the bag again, in the bowl here again, and then bring them over and transfer them here, okay? I try to be fairly clean with chicken. You don't want to mess around with that, especially in times of pandemics like this, right? So, and then I put the bags in this, and I put it in the freezer, and because our garbage comes every two weeks, so we wait until two weeks, and then put it out. You don't want it to stink up in the garbage outside or inside. Watching the chicken, wash your hands, right? Third. This dream is coolly all you're doing. This year is going to make me hungry for dinner while I finish the last 30 minutes of work from home. Awesome. I hope you got good food to eat, Kulio. Okay. So take a look at this. This is three chicken carcasses, right? And there you can buy chicken bones, chicken carcasses, and an amazing price if you find a good butcher. Okay. I'm going to kick up the temperature on this to high, right? Because we want to initially get it boiling, right? But basically each one of these costs around three and a half dollars, right? Yeah, about three dollars each. Three, anywhere between $250 to $3 each. And the meat on here, I actually end up eating as well, because I wash my hands. I don't want to touch the chicken again, right? So just transfer it in here. And it was frozen, right? We buy it frozen. Sometimes we can get it fresh, but these guys were frozen, so I took these out in the morning just for them to thaw a little bit, right? So I can give them a rinse, because you do want to give it a rinse, right? Hey, come here, you. Now these guys, chicken, we don't touch this again. We put it on the side, we take care of it later. Now I'm going to put the lid on here for now. I'm going to close the lid. However, I'm going to put a timer on here, okay? Because this thing when it starts boiling, when it starts foaming, it can overrun really quick. So I'm going to put a little timer on here. I'm going to put eight minutes for now. The clock's going to keep on ticking away, so I can keep an eye on it. Okay, thank you very much for the Twitch Prime sub, Coolio. Twitch Prime sub, recharge, nice. I figured I'd use it on the channel. I'm following the most last few months, nice. Thanks, Coolio. Caseman just got the kids virtual instruction schedule, two hours of class, first thing in the morning, four days a week, that's it. And Caseman, that should be enough to your kids probably learn at an accelerator rate compared to what they would learn in at school for six to seven hours a day, right? Yikes. That's abysmal. The education system needs to learn how to do that. I hope, Caseman, you're going to be feeding them info, right? In two hours, you could make them heads be very, very full of information. Spot of tea, how are you doing? Huckleberry. I'm in high school up in Ohio, and they haven't even put online classes together. Oh, you know what? If you know which textbooks you're using, start using the textbook. If the textbooks are crap, start looking online to find information where you can educate yourself. Period, right? You should be active in it. Hayati. Fun. Tank, how are you doing? Finally, working from home tomorrow. Awesome. Let me show you the rest of the stuff we got. Okay. We've got some onions right now. We've got a chop off. I've got three large onions. I've got a chop. Okay. Because we're going to use the onions in, let's call them hamburgers or should we call them chichoburgers? Because they're not, they're hamburgers, but they're other things as well, right? So let's chop up the onions for now because as soon as we get the onions out of the way, we can do a couple of more things. Okay. I'm going to let the chop take over and do their thing. Oh, look at this. This onion is a little bad, right? So you take off the first little layer on it, right? And I could see it wasn't, it was going to be a little problem with it because it was a sock in one corner, which happens. We did a little prep work for what was coming in regards to the pandemic early on. So we're just really going through some of the older food that we bought. That way, you know, we have food to last us a while. That's good. So let's put these guys here for now. Let's cut this one. That's good. Let's put this guy here. Let's do the third one as well in the class. Have to pop out for 10 minutes. What are we cooking? We're going to make chicken broth because what we're going to do, I'm putting, I put three carcasses in here. I'll show it to you after I finish this. We put three chicken carcasses in this pot over here, and we're going to cook it up for at least 24 hours. Most likely we're going to drink some of it, and what we're also going to do is freeze some of it. And this is one thing I highly recommend. Because it's a health issue going around in the world right now. You want to make sure that if you're not feeling good, you still have food to eat, right? So here's the chicken carcasses, right? And I'm going to talk it up with more water actually. Let me do that right now. So you want to make sure you have enough food to eat just in case you're not feeling up to it, up to cooking, right? So what we're going to do is cook up some chicken broth, okay? And we're going to drink some of it, probably about half of it in the next couple of days, two or three days, and we're going to freeze about two days. And if you're not feeling good, you just, you can, a bowl is good enough for you. And there's two of us here. So we're going to prep about two days worth of broth. And as you know, if you've been on these back of the chicken, if you've been on these cooking streams before, you'll know we've made some apple sauce and jams and stuff. So we have a fair bit of preserves put away aside from the broth that we can eat it just in case if we're not feeling good, right? It's good to have a little bit of food on the side, okay? Be prepared, right? I touched a bag of chickens, even though it was the bag that was holding the chicken stuff, I washed my hands again. We're also going to make some hamburgers. I got four pounds of ground beef here, okay? And we're going to make a rice dish. Right now, what I need to do is just chop up the onions, okay? If there's any chat that is going to be directed towards me, highlight it for me that way, when I'm looking away if stuff is flying by, I can check it. And if I don't catch it, please post it again. Okay. This should be enough to hold our onions. And what I'm going to do is I'm going to take my glasses off because you get a little dizzy working with glasses. I had a friend of mine that was a cook. He was like, I can't believe you chop things like this. You go both ways, right? So I go like this and squish it in a little bit from both sides. That way, the onions don't fly everywhere. So I can chop it up easier. And then I go, right? Perpendicular to the cuts, the original cuts. Eight minutes. Let's check this. That's good. I'm going to do it for another five minutes. And then I'm going to give the lid a little bit of space. Okay. So it doesn't sometimes when you're cutting cutting onions, you'll see a little bit of discoloration on some of the layers or one of the layers. If it's a little bit older, you can just get rid of that. Right? So keep your eyes on that. And this is good onions. My eyes are already watering a little bit. Now there's two different styles of chopping up onions. I'm going to do this stuff. I'm going to be frying up, right? So the fried onions, I don't need to cut very small. The onions, I'm going to mix with the ground beef. I have to cut up smaller. Okay. So I'm going to put these guys in this. Actually, I don't need. Here, I'll show it to you. Your cutting board looks like the same size and style of wood of mine. Cool. Is that bamboo? Is it bamboo? I think the top one is bamboo. I'm not, you know what? I'm not sure. We've got a few different cutting boards here. And this is our main one. The top one we have here is our main one. It's where I do most of the onions we cut on this, the garlic we cut on this. The garlic and onions, I don't cut on the other wooden boards. Okay. But on this one, we cut up the onions and the garlic. And it's like 80% of the cutting we do on this board. And then we have smaller ones, bigger ones. There's another one on the bottom of this, which is a bigger one. And I do some veggie cuttings on the bigger one, because there's more room. And we could actually throw these in the little blender we have, the onions, to make them smaller. But I'll see what I can do with chopping them manually. Okay. I only need one big one, one big onion, large, about this size for four pounds of the hamburgers we're going to make. So the rest of this onion, we're going to chop up. Okay. Tres well. Thank you very much. I appreciate it. Actually, I'm going to chop up this one small. And we got to get rid of our hat. It's getting hot. It's getting hot in the kitchen. Well, it's slippery. Let's put those guys here. And these ones we're just going to chop up regular and throw it in bigger chopped up stuff. Lots of onions. Is that going to be too much? It's always good to have a little bit of fried onions with you. I'll always be making. How are you doing? When's the last time that knife was sharpened? You know what? I should be sharpening it a little bit more, because one of the most dangerous things in the kitchen is a dull knife, right? Okay. We're going to lift this sucker up. Okay. Take a look at this. You're getting a little bit of foam on here. So what I'm going to do, got a little stick. What I want to do, I'm going to leave a little bit of space on this, right? So I jam the piece of wood here. So it's still breathing. So there's less chance of it foaming all the way up. Most dangerous thing. Why is that? Because when you're cutting things, if it's not sharp, it'll slip and it'll cut you, right? However, you need to make the knife as sharp as you can handle it. If it's too sharp, if you're used to cutting things like this, like going like this, which I don't recommend with a sharp knife at all, right? You'll cut yourself very easily, right? So you have to adjust according to what you can handle, okay? Or what you're used to. The other dangerous thing is when you're boiling stuff, hot stuff, you have the pan handle sticking out of the on top of the stove top, right? Not the best thing to do. Okay, I'm going to transfer these into another bowl because these are the fine stuff that we're going to mix with the hamburger, right? But I'm going to keep an eye on this. Okay, take a look at this. So with this, what we're going to do is I got a bowl here with sieve, right? So what we do is scrape off this foamy stuff off top and pour it in here because you want to get rid of the gook. But then there's a little bit of soup that comes in the bottom and then afterwards you can just pour the water back into the pot. I'm just going to move the chicken so it's not sitting in the bottom and burning. And this is what's required when you're making broth. You got to get rid of this gook. Then we can put the lid back on. There it is with the stick. Give it a little bit of space. And we need a bowl for these guys. Let's use this. So that was about a quarter of a large onion that we just chopped up really small, right? Or medium. We didn't chop it up fine. You could always throw these things in like a blender, like a prisoner or something. Break it down. But I'm okay. Little bits of onion is delicious, right? Now for this one, because I wanted to cut it fine, I'm going to make the cuts here thinner. Okay, here, let me show it to you. I'm going to make the cuts here thinner. Okay, I'm moving a little bit further away from the camera. Now that it's cut up thinner, I can just go cut it like this, right? Finer, which is good enough for what I'm using. I hear it boiling. So we were able to, we have a lucky enough to have, you know, about three different butchers around our area. We're picking up these chicken carcasses for about $4.50 for two of them for a number of years. But in the last few months, they doubled the price. So instead of like $4.50 for two chicken carcasses, now it's costing us $8.50 for two chicken carcasses. So I hit up one of the other butchers that we have that you can get stuff for a pretty good deal, pretty good price. Let's make sure we're all good. Yeah, we're all good. Awesome. Yeah, let's let this guy boil a little bit. I'm trying to keep a close eye on the chicken broth, make sure it's not going to go crazy too much. Okay, now I'm going to kick this down a little bit. Okay, we've got it to a nice boil and these stove tops there, they burn hot. Okay, they're like the temperature when you put them on high is crazy hot. So we're going to kick it down a notch. And as soon as it simmers down a little bit, I'm going to scrape off a little bit more gook. So we've got a little bowl this much so far. Is that enough? No, we need the other half as well. Crazy bro, how are you doing? This other one you can chop up thicker, throw it in the other onion bowl. Onions makes you cry. I know my eyes are really watery right now. Good onions, this is going to be good hamburgers. If the quiz and our blender thing, it wasn't so loud, I would have probably thrown in there and crunched it up, right? So take a look at this. This chicken broth right now, we boil a little bit and it depending on where you get your chicken, sometimes you get dirty, sometimes it's clean. This chicken is clean, right? There isn't too much gook on top of it, right? Which is fantastic. This is exactly what you want. I kicked up the temperature a little bit more. Nice chicken, really. I'm just going to pour the broth back in. Yeah, very good. Very good. So I'm going to put the lid back on it, still with the gap. Okay, with the wooden piece in there. And I'm going to kick the temperature down to about five. Okay, I'm going to put the timer on here just for us to take a look at it again, about seven minutes. And I can hear it as well, right? When you hear it, if it goes too much, you got to get to an ASAP, drop everything and get to it. Otherwise it's just going to go blow over and then got to clean the stuff up, right? There's one over there. Oh, actually, I need that bowl back. It's pretty good. Let it boil. There's a little bit of onion left, so we're just going to cut this side. So three large onions we're working with, right? Here's this. This is the onions that we're going to fry up for the rice dish. I'm going to keep some of the fried onions. This is the onions we're going to mix into the hamburger, right? They're different, thinner, right? So you want it to be smaller when you're mixing them. What we need to do now is we're going to put potatoes into the hamburger. Okay. And with the gap, you can look inside just to make sure it's not going to boil over, right? There's a little bit more gook. I'm going to take it off. See that? I'll show you what it looks like, right? This is what we're removing. Fairly clean. It's not bad. Very nice. Very nice. I'm going to grade some potatoes, okay? Because we're going to put some potatoes in there. Usually with four pounds, so with four pounds, the recipe is basically one large onion. So we got about a, you know, one large onion, a little bit more maybe, right? Why not? What I want to do is it really doesn't matter what type of potatoes you use. I got both the red ones and these ones, right? These ones cook faster, so I'm just going to use these ones for now. These ones are good as well. Okay. So let's grate these guys up. I'm just going to cut off, cut off some of the smaller bits that might have some dirt in them and stuff, right? Not a big deal if you don't, but why not? Why not? Just cut off some of these guys. I've already washed these potatoes right away, so the little holes here, you can't really get in there too much anyway. I soaked them in water. Okay, that's good enough. Let's grate this. Before we start on that, we're going to check on a little bit more and I'll show you one other thing that I do end up doing. And later on, but some of the gook, because this is boiling and evaporating, the water level goes down in this, right? So slowly the gook starts building up on the side of the pot inside. So later on when the level goes down a little bit, I grab paper napkins and I scrape off the gook, okay? But we don't need to do that right now. This is pretty good. I'm going to keep this going on here. At some point when we have this boiling enough, oh, what am I saying? One thing I totally forgot to add to this, which is not too late by the way, but always add this, always, always when you're making a chicken broth, apple cider vinegar. It helps break down the minerals from the bones, right? So I'm going to pour, here, can you see this? That's about it. That's, you don't need more than that, okay? That might have even been a little bit too much, but it's good. And I'm going to give it a, do one, because it went on the chicken, so I'm just going to get it into the water. And now we're going to put the lid back on. And we can add salt to it as well, and I will later on. But for now, let it cook like this. Let's put this guy here. Chiju has been gone. I got 48 boobs, right? That was good. We just checked it. Be careful with the grater. So I'm down to this, this much. Very easy to grade your fingers. Don't grade your fingers, okay? Be careful. Don't put too much pressure on, right? And then it gets to down to this, right? And go like this, little guy, right? Good enough. Nice. That's looking good. Let it keep on doing this thing. I think it looks like it's going past the phase where it goes, right? If I close the lid for sure, it'll just spill over, right? So keep the lid a bit of open. Okay. Chiju, first stream I made. Glad to be here. Seems like a very useful topic these days. Very useful. I think so. Move job. How are you doing? Welcome to our stream. Okay. So take a look at this. And this, by adding potatoes, by adding onions, right? You can also add herbs, but I'm not going to add herbs to this one. I just want, you know, the gutlet feel to it. But by adding the potatoes and onions, you get more volume, right? So you don't need a full-blown chunks of meat, right? Hamburger can be veggie burger. Hamburger can be a mix of the meat and like potatoes and onions and herbs and stuff like this, right? We only need a certain amount of protein. And one thing that happens when you're eating protein, you do need carbs to deliver that protein to your muscles and to, well, muscles specifically, right? Your brain needs a lot of protein. So it's good to have a mix of them in there, right? They work together. And definitely, you get more volume from it. Let's transfer these to a bowl because we're going to mix these in with the meat. That's true. Now, one thing you can do, which I'm probably going to do right now, okay, I'm going to squish out before I mix it in with the meat. I'm going to squish out the juices, okay? Because if you take the potatoes, if you squish it, right, you're going to get some juice out, right? So I'm going to take out the juice so it doesn't, the hamburgers are going to be juicy enough. You'll see how they turn out, okay? So let's do this. So we got the potatoes cooked up. Now, I think we're ready to put the patties together, okay? I got my little recipe here. I know it by heart, but every now and then it's good to have the recipe by your hand. Make sure you're adding everything you need to add, right? And by the way, we're going to be adding some breadcrumbs with it. And this is my breadcrumbs. You know, I buy the bread from the bakery, right? Just a local bakery. And just put it in the oven. I'll put a whole bunch in the oven. Just toast it up so it becomes dry. And I break it up, put in a little blender, breaks it down, and you get your own breadcrumbs, right? Fresh breadcrumbs are just fantastic. This thing's going ballistic. Let's check it out one more time. Nice. That's good, right? Good, good, good, good, good. Burger is a Persian design, burger is a Persian design, right? So let's bring out the meat. Take a look. And each one of these is one pound. So, and each one was $8 a pound, okay? And it's organic grass-fed beef, right? It's a good thing to do. If you're gonna eat beef, you want grass-fed beef, right? So I'm just gonna open these up and put them in the soya beef. What Jamaican hamburgers Persian style, right? There's one. Because these have been thawing, the plastic is a little bit bloody. So I'm not gonna bring the plastic over. I'm just grabbing the patty, the ground beef itself, right? And before you do this, you needed to check on the chicken just in case it flows over because your hands are very meaty, right? Family recipe, 100% Putin Roaster. How are you doing? Do you think in today's world we could ever get a catamul? I hope not. I guess that platform won't be censoring, which is a positive, right? But someone would get arrested. Four pounds of ground beef. I'm gonna freeze some of this. We're gonna cook some of the stuff up and freeze some of this. So we have food available, right? It's always a good idea to have a certain amount of food available, just in case you're not up for cooking. I know what you're doing. Gee, Joe's fine dining. Why don't you start a restaurant? Oh, for anyone that wants to start a restaurant, don't. This is one of the worst investment decisions you can make in your life, right? So here's the dirty stuff. I'm gonna put this on top of the chicken and we're gonna wash your hands. However, if you want to do a cooking show, it's a great idea, right? And by the way, with the family, we did a farmer's market one year where we had organic food. We had pastries and organic food and salads and stuff. And we did very well, but it took a lot to take it to the next level, which we didn't commit to, right? It requires capital. It requires everyone to be on the same page and whatnot, right? So here's our four pounds of beef. I'm gonna add the onions in there, right? Now we're gonna mix all the stuff up, right? I'm gonna do it with hands. We're gonna throw in the grated potatoes. I could actually throw in a little bit more grated potatoes. That might be a good idea. Should we grate one more potato? I'm gonna grate one more potato. I'm gonna grate one more potato. I'm gonna use the same type of potatoes. That way, the consistency is the same. Okay. And there's a secret ingredient that goes into the hamburgers. I'll show you as soon as we're ready for it. You're gonna go, what? You're gonna go, what? Give it a more balanced feel. Chishol, what is the percentage fat content of the ground beef here? You know what? I tried to get my hands on lean beef and I couldn't do it. They were sold out. So this is just ground beef, medium, actually. So medium ground beef. There's basically three ratings of ground beef. There's just regular ground beef, medium ground beef, and lean ground beef. We're doing medium. Oh, I was gonna squish out the juices. Oh, okay. We'll squish out the juices for this one. Okay. So take a look just to show you. I should have done it for the rest, but that's okay. See this? Right? You can just squish it out. Grab a little bit of the potatoes from that as well. Give it a nice squish. This guy over. We're gonna bring this cutting board back. I just, it's all wet, right? So I'm just gonna leave it here for now. So take a look. We've got our onions, the potatoes, and the meat in there, the patty, the ground beef. We need salt because before I start mixing it up, I usually put the stuff in there and then when I'm mixing, so I'm going to take one tablespoon. That should be good enough. Some people are very sensitive to salt. Some aren't. I might add more later. Breadcrumbs. Okay. Breadcrumbs, do we measure this? I usually just go by site, but let's do it by exact measurements. So you guys have a good idea of what's what. So actually I'll follow my recipe too. Let's check it out. We got, well, I wrote it down as four toasted breadcrumbs, but this is probably two. So we're going to put two cups. Okay. So we took it down this much. We've got our salt, secret ingredient, baking soda. Not very much. It's a baking soda that gives it that unique flavor. Okay. Not very much. And it makes it juicier. Okay. Right now, because after I mix everything up, there's a certain smell. I can tell what the smell, if it's the right mix. Right. So right now I'm going to put, I'm going to make it up, mix it up a little bit so it's not crunchy. I'm going to put this much. That's a little too much. Let's say half a regular tablespoon. You're not even a third. Okay. Actually a little bit more. Let's say half. Okay. It's a strong flavor. If you put too much, it's too much. Two eggs go in there and that allows it to stick together. Okay. So you know what? Before we put the eggs, no, we'll crack the eggs. Let's do it all in one shot. Before we do this, let's check on the soup. Nice. That's exactly what you want for it just to be curdling, curdling. Right. She sure should have his own show on Food Network. We've got our own show here. Why not? And be careful when you're breaking it so you get no egg shells in there. Usually we'd do this on a plate, on a separate bowl, but I'm okay. Our waste stuff in here. Now what I'm going to do is I'm going to wash my hands and I'm just going to go in here and mix it all up. Make sure it makes us all moths, loopy. Let's get in there. Usually I just mix with one hand, not both. When you're cooking, you need a one hand can be dirty. Both hands can't be. And these eggs are amazing. They were farmed fresh eggs. I should have shown you the yolk on them. The color on them is fantastic. You can tell, right? These are eggs that we're actually, we have to wash. They haven't been cleaned. Let me take a look at the color on the yolk, right? Phenomenal. And this is, I'm going to do a fair bit of burgers right now. That way we can have food for like three days or so. And basically the rest of it, we're going to put in the freezer. We're going to put in the freezer bag and put them in the freezer. And this is going to give us a lot, a lot. We could feed a lot of people with this or have enough food, make sure we're covered for protein. And just things we need to eat for next few weeks if we need to. For two, three weeks, really. This is, by the way, on five right now, the soup cooking. What's the type of food you can't stand? What's the type of food I can't stand? McDonald's. That's not food, but like anything processed food and stuff. I can't do it anymore. Like that stuff is nasty. Once you start eating healthy, you eat crap. You're like, oh my god, this is crap. Like, like you kick yourself for eating that stuff when you were younger. Or when you didn't know better, right? You're like, oh my god, this, this is like the nastiest thing in the world, right? That's what she chose by her mind. That's adorable. We'll be using phrases like speedy gonzalas, speedy gonzalas. We love speedy gonzalas. Yeah, that's the smell I'm looking for. I wish I could share you the smell. Okay, but I can't. And we'll do this. One thing we do do when I make the hamburgers and stuff like this, when these with these cutlets or shish kebabs, sometimes we put on a pan and we will and cook one up. Just make a quick patting. Cook one up. Have a taste just to make sure the salt is good. Everything is good. Let me wash my hands and bring this up and lift this up so you see. Should we weigh this? Let's weigh this. Let's see how much we ended up making, right? That way you guys have a good idea. Now, we didn't level the bowl. So I'll put a couple of bowls to compensate for this and we'll level it up. Now, this isn't leveled up. See, can you see the scale? Yep. Okay, this should be the same way. Let's get the juices in it. The potato juices in it. So let's dump that up. Can you see? Okay, let's assume that's the weight of the big bowl. This is seven pounds. Okay. Let's make sure. Oh, sorry. Seven ounces. Not pounds. Seven ounces. Seven ounces. That's it. Oh, no, it's pounds. Seven pounds. It's seven pounds of hamburger meat. Okay. What we just did. So let's check on the soup again. Nice. Like, there's nothing else to be taken out of this. That's fantastic. What I'm going to do is I'm going to add a little bit of salt in this now. I'm going to add half a teaspoon. Just not much. Are you sure? Probably how long do you boil the chicken for? We've boiled it. How long have we been going right now? We've boiled it right now for, we started 12 for an hour approximately, right? I'm going to boil it for another 20 minutes and I'm going to kick it down low. What do we need to do? We need to do a couple of things. We need to do a couple of things. What was it that we need to do? Let me just check. Make sure I got everything I needed to get into the hamburgers. Toast, onions, potatoes, egg, salt. We got it all. Let me give it another smell. Yeah, that's good enough. I might add a little bit more baking soda and salt. Rice. We're going to cook rice too. What did you take out on the chicken? What did you take out on the chicken? What do you mean? Spirgons allista. Okay, the other thing we need to do before we get rid of the cutting board stuff, I'm going to wash, cut some. Let me do this first. Let me get rid of this. I want to cut up some potatoes thin because we're going to make some potato chips I guess. As long as we've got the oven going, you remove something from the water. Did I remove something from? Yeah, it was the gook of the chicken that was building up, right? This stuff. You can see it here, right? So when you boil chicken, you're going to get a certain amount of gook on it. It's just the nature of the beast, right? And you want to remove that. It's not really the fat kudio. It's, I called it gook. I don't know. I don't think that's the official term for it. We've got the potatoes. Let's cut up some potatoes. We're going to cut up some potatoes thin. And what I'm going to do, here. Actually, no, before we do the potatoes, let's do the cabbage first. Just because the cabbage I want to wash. Now, this is kimchi style of cabbage. Okay. So it's not a solid. And we're not making kimchi right now. We're just going to cut it up. So we're going to fry up the onions first and then throw in the cabbage. Once the rice is cooked, we're going to put it all together. Can you make curly fries? Not right now. Not curly fries right now. I'm not set up for it. And I don't have the cutting things to do it. So I'm going to do half a cabbage. Okay. So take a look. So it's not as dense as the other cabbages. Yeah, we'll put this guy in there too. So we can make some counter space and put this down. Let's put this here. So we've already used up some of the outer layers of the cabbage, and those were washed. So with cabbages, it's usually outer layers that are dirtier, right? So I'm just going to chop this up, throw in a bowl, and rinse it. That's it. Oh, look at this. One layer is gooky. So we're going to take off the gooky layer. Take a look. It's like onions, right? You can see if it's certain layers might have been turning, right? So you can just take them off. It's not going to kill you, but why have that in there? And we compost all this stuff, right? Take a look. You can see it from here. So we're going to take that out. This cabbage needs to be used. That's the one thing in your fridge in general. What we end up cooking is usually what needs to be cooked, right? So what we end up eating is usually sort of whatever we bought first, right? First and first out. Let's cut these guys up first so we don't run out of space, right? Let's throw this in our bowl. And cabbage is amazing for you, right? Kick the temperature down on this a little bit. Okay. I'm putting it down to three. As soon as it cools down a little bit, where it's not going crazy with boiling, I'll close the lid on it. That way we're not losing the water to evaporation too much, because we're going to cook this for 24 hours at least, right? Are your neighbors still having big parties? Yeah, they did last night. They had a gathering. So there was at least, I don't know if it was big parties. It's a gathering, right? There was at least four or five of them in there. It could be their partners, just two people sharing a space and they probably have partners. So if they have partners, it's legit. And if people are living together, then it's legit to have like four people. Because if you have a partner, then you're interacting with your partner. And if you have a roommate, you're interacting with your roommate. So it's the same deal, right? But it is what it is. The one thing that I don't agree with is telling people how to live their lives. You can make recommendations, right? But I've gone past the stage of being very forceful in my opinions of how people should live their lives, right? Up to them. They pay the price if they need to, right? Treat adults like adults and children. Don't treat them as an infant. Treat them as intelligent human beings, right? So I'm going to add a little salt to this guy. I'm just going to pour water on. I'm going to pour a little bit more salt and then I'm going to put a plate. I'll show it to you. Hold on. I'm going to put a plate on the bowl so the cabbage, all of it gets submerged into the salt water. You're my six-year-old daughter's cooking education show right now. Awesome nights of old comics. Hello. Eat your cabbage. It's very good for you. Okay? So take a look. I just have this, just sitting in water. And you give it a little mix. You got salt in there. So you want to have salt water, right? With vegetables, I wash all of my vegetables with salt water, right? Let them sit in there for a bit. Salad, vegetables, salad, greens, whatever they are. I'm just going to put this on top. So they all get submerged. She loved that thing. My pleasure nights of old comics. And listen to your dad and mom. Right? So we got that guy there. Let me just give this a wipe. Now we're going to cut up cabbage more iron than meat. Is it, Martin? Cabbage more iron than meat? No. Really? This is the last stuff we need to cut. And then we can use the stove top. Okay? I'm going to slice these up thin so we can make potato chips, basically. I have some yam here as well that I need to peel. They're a little dirty. I washed them, but the potatoes are clean. They're good, right? They're not. So basically, I slice them thin, right? Potato chips style. And I'll show you what I do with these. Because as long as we're going to use the oven, might as well make potato chips. I'm finally done with work. Yay, yay, Spider-Man. These cooking streams usually go on for a while because spending time in the kitchen is a great thing. I definitely need to sharpen the knife. I'm not going to sharpen it right now. We do have a sharpener here by the way. Just take a look. Oh, it's buried. No, it's not here. This is our sharpener, right? But I started to cook with this. I'm going to continue to cook with this. I was watching Spider-Man 2 earlier. Nice. Spider-Man 2. That's Dr. Octopus, isn't it? Doc-Oc. That's one potato. I think we're just going to make potatoes. I don't think we're going to make the yams because we're not going to have enough room for intelligence. Is that enough? No, it's not going to be enough. We'll do the yam later. Or sweet potatoes. Sweet potatoes later. That's, that's awesome, awesome. Okay, sweet potatoes later. Are we done chopping? Are we done chopping? I think we've done chopping. That's it. So, we're going to start using the stove top. Yeah, the chopping is fantastic, Bob. How are we doing? Welcome to another stream, by the way. Fun. Let's do. So, I'm going to put these guys back here because I'm going to move these guys. And we're going to lay down the potatoes. We need to make some sticks. We need to make some sticks. This guy here. Do we need these guys? Let's put this guy here. It's still boiling away. Look at that. See the level of water drop? The water was up to here. Okay. Now it's down to there. It's gone down about an inch. Okay. What I'm going to do is close it up now. I don't want the water to evaporate anymore. Okay. And what I'm going to do is I'm going to kick this down to two, but I'm going to keep a close eye on it because I don't want it to foam up. When will you show us your blacksmithing skills? I don't have any. I don't have any. Let's put the potatoes over here. Let's take our cutting board. This is the bigger cutting board. I love this bigger cutting board. My mom gave it to me. And I think she's watching right now. Hi, mom. You should might be watching right now. And believe it or not, this is the first live stream I think she's ever watching of mine. So let's do this. Let's make sure this isn't Gicho's mom is on the stream. What? She's the one that showed me how to cook. Awesome. Awesome. So what do we need to do? We need to lay down the potatoes. Okay. We're going to lay down the potatoes right now. So let me bring this up. I'm going to put the potatoes on parchment paper. Okay. Just because it's so much simpler than oiling things up and cleaning them afterwards. Where is she? She's in Vancouver. I'm in Victoria. Greetings, Gicho mom. Mame Gicho. Nice. Thank you for sending salutations to my mom. Right. So parchment paper. Okay. It's silicone and it can take up to 400 and it says here 425 Fahrenheit in the oven. All right. I'm going to set it on 400. Okay. So what we're going to do right now is we're going to put this on bake and we're going to put it on let's say 375. I don't know. Let's go 400. Oh, actually, no, I can't put it on that yet because I have my trays on there. Okay. Before we do that, we have to cook it up. Let's put the parchment paper here. It's larger than wider than I'm usually. This is definitely on the wide side. Do we keep it? I would keep it. It's okay. And parchment paper, you don't need oil. You shouldn't need oil, but I'm going to put some oil on there. And this is just grapeseed oil that I'm using right now because the oil I'm going to switch the potatoes now and this parchment paper is wide. You know what? Let's cut it up. It's too wide the parchment paper. If we can fit more potatoes here, I might chop up more. Sometimes we can see Victoria from San Juananas. Oh, really? Nice. You're across the water from us. That means I can see you guys. I was on the beach yesterday walking, getting some sun because we're supposed to get rain for the next week or so. So I looked in your direction. Salutations, neighbor. So one potato took up almost the whole tray, right? I'm jealous. You're allowed to go outside. Yeah, but we keep our distance. People are really good now. They're, you know, for walking on sidewalk, people go on the road and stuff like this. This 1984 movie, yeah. That it is. That it is. The one lucky thing with, you know, Canada and the United States, it should be considered lucky, but people, you know, care wasn't taken enough. But there was warning given, right? We had plenty of time to react. That's good. People have been rubbishing. Oh, really? Unfortunate. Unfortunate. Okay, I'm going to put this in the oven right now because I can just turn it on as it eats up. It cooks. Right? So that guy went into the bottom layer. Take a look at it. Just going crazy still, right? This is set a little bit less than two even. Are people allowed to come and go to Victoria? Uh, yeah, I think so still. I believe so. I mean, the fairies are still running. It's, you know, we've talked a fair bit about this and we will continue to talk about it. We're doing a COVID-19 live stream on April 1st. I believe this is a Tuesday. So it is what it is. She was nervous but educated cook. We're cooking up a fair bit of stuff here. So what we've got to do after this is we're going to cook up a little bit of the meat. I want to try it out. Make sure the salt is good. Make sure the we have enough baking soda in there. The smell was good. I could probably use a little bit more baking soda, but that's okay. So two and a bit potatoes. Okay. April Fool's Day. April Fool's Day. We're going to look at COVID-19. What I want to look at is the fatality rates, the different ways we can calculate the fatality rates. That's what I'm going to focus on. Okay. And of course, open discussion. Chicho. Fiona daughter wants to know what your, what, what day your birthday is. Fiona, I, I don't share my date of birth, the day online. And that's something you should do as well. There's certain things that are very personal. So you keep to yourself. One of the reasons being is because once you share more information than people can use that against you in a certain way online. So you have to have online discipline to make sure you're safe. You and your family are safe, right? That being said, I'm past half a century. Okay. So what we want to do right now is cook up one of the, just a little bit of the meat, just to have a taste on it, right? So this is our cast iron. Let me just give it a little rinse. Actually, I should use the bigger ones because we're going to be using the bigger ones anyway. Let me use the bigger one. No, no, no, no, no. We're not going to use the bigger one because the bigger one is going to be all veggies, right? New strategy. If we ask Chishol what day his birthday is, not on enough times. We can never. All you got to do is hit up 364, right? Is it this day? Is it this day? Is it this day? That's funny. Fun. Okay. Let's kick this up. Let's make a little patty, right? And fry it up and see what, what we've got cooking. It smells good. I think it's going to need more salt, but just to be on the safe side, we do. And while that's going on, what we can do is, because we're going to put hamburgers in these. Oh, it's November. It's there. Sure, Chishol. So you're telling me you may have streamed on your birthday one day and we had no idea possibly. There are certain days that need to be celebrations, right? 420 comes to mind. Chishol birthday would then be the birthday of the year. Okay, let's do this. I should have put some olive oil with, usually when you get just the heads up, if you get the beef that is lean, right? You're going to put some olive oil in there or some kind of oil, but usually put olive oil. But because this was just straight up, I'm just going to fry up one. Easy peasy. Up and see what we got. Oh, fun. Oh, cult of Chishol. Sorry. Allerious. Everybody was hamburgers, hamburgers, hamburgers, hamburgers. The Chishol, oh, by the way, Chisholians, spot of tea. I got something going on with the Chisholians. I've, I'm going to make the video on an outset on YouTube, but we've got approved for YouTube membership joint thing. And I set up the different tiers, one of the tiers is the Chishol. Oh, I didn't add the N-I. I added the, I just said Chishol, I, Chishol, onions, Chishol, onions. I should, I made it C-H-Y-C-H-O-I-A-N. It's like Armenian, but Chisholian. I didn't add the extra N in the middle. I hope that's okay. The more live streams I watch, the more I consider myself a member of the cult of Chisholians. I put on my glasses. I can't read the names. How cold, Barry, how are you doing? How's life? Right on. That's hilarious. We need to flip this guy. Let's check it out. I lost the handle. We lost the wooden part of the, our spatula. Bad time to lose the wooden part of your spatula. I don't want to go into the, you know, the curfew to go looking for a spatula. It doesn't make sense. It's just a ride. It's just a ride. It's just a ride. Just a ride. By the way, gang, thank you for the follows. Thank you for the subs. Thank you for being here. Thank you for the conversations. While listening is cooking up, I'm going to give a little run through again. If you want to follow our work, Patreon is a great place to be, right? We share all the content there. There's going to be a lot of content being built there specifically regarding the mathematics, how it links up with everything. If you're watching this on another platform after the live stream, we are on Twitch. We're live streaming on Twitch. So if you want to enjoy these live streams live, Twitch is where you want to be. We do announce these on Twitter. A lot of interaction on Twitter, as well as Gabs, Mines, LO and VK. And we're going to be right now uploading these to YouTube and BitShoot, and most likely in other platforms as well. And remember, flatten the curve right now. On March 26th, 2020, give your health care providers a break. Help them out, right? Let's check this out. Looking good? I'll bring it up close once this side sizzles a little bit. Ah, thanks, Spider-Man. Would you have any kindergarten level math videos? Knights of Old Comic have. I started a series called Early Education, right? Talking about counting, talking about adding, multiplying. And I'm going to build that series further. So we're going to go into subtracting and division afterwards. And I'm going to create some exercises and stuff. Just have to free up the time, right? I've been having a lot of people. And this is a paradigm shift, right? People have to appreciate this because what's been happening is, as people are becoming more and more aware, people are realizing, I'm looking for my, people are realizing, oh, there it is. People are realizing they need to be very proactive in educating their children. And this is a new paradigm to a certain degree, coming from people having kids in these generations, right? The older generations, you know, the system, they assume the system took care of their kids' education. So as time has progressed, you know, I've been at this for 20 years, I was usually high school. I started getting a lot of people requiring help, right? But in the last five years, four years, I've been getting a lot of requests for early childhood education. So I'm going to provide the content for that. In fact, my pleasure nights are old. My pleasure nights are old. It's, again, I've mentioned this before. It's, it's for the, as far as I'm concerned, it's from self-preservation perspective as well, right? The more educated our society is, the better we will all be, right? We won't depend on a centralized system. Our kids can have the tools at their disposal to be able to do what they need to do, right? And the centralized education system is definitely a horrendous, I don't care where you are, one honor or two honor. How often do you wash your, wash your beard? Every time I take a shower, which is every day. I know some people don't, by the way, but I do. I have, I don't know, my genetics, right? I cook a lot, right? Like, I spend a lot of time in the kitchen. So I'm around heat and grease and stuff. So I try to, you know, be clean. I'm a four-year-old chichonian in June. Ah, nice. Four years. Awesome. Chichonian. I gotta see if I can change the name on that on YouTube. Hope we make it. With the internet, you can really learn anything from a subject. Yeah. Do you use condition, no. I don't use conditioner. Every now and then, because I shave with coconut oil, right? So when I have coconut oil left over, let's check this out. Make sure it's cooked. So take a look. Yeah, I'll put it in the plate so you see. I'm going to do a little taste test. And we're going to turn this off so it cools down. Because this is all we need for a taste test, right? Take a look. So the inside is cooked, right? The outside looks crispy. Take a look. So the inside is cooked. I don't want the hamburger to be red, not ground beef anyway. And the outside is nice and crispy, right? So let's have a little taste test. Yeah. So coconut oil, you know, whatever coconut oil is left, I rub it in. So I guess I do use coconut oil, really. Oh man, I remember finding Chucho shaving video back in 2008. Nice, I think. Then in like 2012, I found it's not nice. Nice. Yeah, the first shaving video. Very good. Delicious. I wish I could share it with you guys. Yeah, this doesn't need anything. You could maybe use it, make it a little bit saltier, but you know, there are some people that don't want salt that much, right? Some people have high blood pressure and stuff. So I keep it to a minimum. Would you ever shave completely again? Yeah, for sure, Spotify. 100%. Not right now though. I'm very much enjoying the goatee. One of the reasons I would shave again is to grow the full beard again, right? I miss the full beard. The full beard is absolutely phenomenal. Really, if you have the capability of growing a full beard and you have never grown a full beard, you are missing out in life on every level, right? On every level. And I put out videos regarding that, giving you my perspective on what it means to have a full beard and how you interact with society and where it puts you, right? So grow a full beard. This is fantastic. Okay, again, re-aspirement. I've got to make more of them, the beard videos. I just haven't been in the mindset to change this look, right? So I don't want to change things up. We're going to lay down the hamburgers, okay? So let me do this. Let me check on this again. The soup. Perfect. That's exactly what I want. I want it to be curdling like this hard for the next, like, two hours. Okay? Now this guy, we can just put... This is hot. So we need to transfer this. That's hot. We need to transfer that, but this is what we're going to do. Booker, how are you doing? Welcome, welcome to our live stream. I'm not sure how long you've been here, but thanks for dropping by. That's that. And I'm going to bring out this one as well, because my hands are going to become meaty. Okay, so I'm going to put this guy here, balancing things all over the place. Wash hands, make patties, lay them in here, okay? So I'm going to drain the cabbage right now, okay? Get this out of the way. And you can use the plates. I mean, the beauty of putting a plate up top, you can just use the plate and just slowly tip it, and the water comes out. Captain Hawk, how you doing? We've got chicken broth going on, right? And we're going to kick it down just a little bit to one and a half, and we're making hamburgers. So take a look. Just take a handful. Now you don't need oil on here. I should put oil. No, we don't need the oil. It's parchment paper, so that's good enough. It's a little thick. So no, it shrinks. One thing with ground beef is shrinks a lot. Actually meat shrinks a lot when you cook it. So might as well. That one is a little bit too thick. I want to be able to fit three on there. Should we do three? Let's check it out. Here, we'll make it a little bit thinner. Then we can put more on there. So I want to make enough for us to be able to have food for at least three days. Okay. That's what I'm shooting for, right? I think, like, we haven't been eating too much protein for the last little while, so I thought a good idea for us just to get a nice protein hit. Because, you know, it's good to have that power in you right now. Why not? Right? Yeah, I'm going to be these hamburgers. I'm going to be baking them in the oven. And I should have turned on the oven, actually, which we can do right now with the back of our fingers. And we're going to be freezing some of this. And once we're ready to make another batch of hamburgers, we're going to do a barbecue and we'll do a live stream barbecue. Okay. Let me turn this on. Bake. We're going to go 400. And remember, the potatoes are in there too. The potatoes are going to cook faster, right? So I have to keep an eye out on the potatoes. I'm going to put a timer on here, 15 minutes. And I check it. There's one. Now, I'm not going to put the hamburgers in there yet. I want the oven to heat up a little bit. And apologies about the sound, but when you turn on the oven, the fans kick in. Taco, how are you doing? Long time no see. How is life? You know what? I'm going to cut this a little bit on this side. This tray that we have is a little bit shorter, but wider. Today you made cheeseburgers. So we have eight burgers, eight patties there. Eight, nine, 12 patties. We need the protein. Let's go. 13. Remember, the total weight on this was about seven pounds, right? So we had eight there, 10, 15. So we're making 15 patties today. The rest of those I'm going to make into a patty and put them in a freezer lock, freezer bag, and we're going to put them in the freezer. Okay. So I'm just going to remove this and then we're going to deal with the patties. Make some more. Let's just move this over. When the oven heats up to around 300, I'm going to put the patties in there. Right now it's about 175. But for now, we want to make patties and put them in a freezer bag. And this is how much is left. Take a look. So it's a fair bit left. And I got two plates here. So I'm just going to make the patties, put them here, and then transfer. And this is something you should, everybody should be doing right now. If you're at home, if there's something going around that you might be taking out of commission for a few days, okay, or even if there's like two or three of you, because if the flu hits and in a household, you know, it's contagious. Other people get hit as well. So you want to have some food prepped so people can still get their tummies filled. One of the things you need to have is the broth, right? Ridiculously important to have broth in these times. Even it just preserves, just have something handy. So that's six right there. By the way, gang, thank you for the follows. Thank you for the subs. Thank you for the discussions. Thank you for the sharing of information and the likes. Let's just make the patties on top. And the egg really keeps the patty together, right? And we do, you know, some of you may know my partner is a nurse and we do have nurse friends, right? And they're working their asses off. So the odds are we're going to, from the 15 we're going to make right now, we're going to give some, you know, just a cup of two or three or four of them to them so they're fed as well. If they need to, if they're getting a little overstressed, right? We're not socially interacting, but somebody needs some food you should provide it to them. If they need, we'll call them up and see what's what. Captain Hawk, I made creme brulee nice last night for my parents anniversary. And I was surprised at how easy it was to make at home. It was actually very crazy to do with propane. Oh yeah, the propane, when you burn the top, propane blowtorch and super crunchy then create all nice. That's fantastic. Creme brulee. I have a recipe, creme caramel, creme caramel, we call it, that my mom hand me down and it's fantastic. I've never made it though, but maybe we will. We will make some. I have a kind of donate some latex gloves to my brother in law who is a nurse. Nice. I love the kindness you show. I just donate nice, nice. Latex gloves are hard to find in my area right now. Very difficult and that's the last one. So I didn't count these. We'll count them as we put them into the into the bags. Right? What do you think of the carnivore diet? Just all only meat? I disagree with it. You need veggies in your life. You need minerals in your life. It's not just about the protein and all what not. Construction mass are hard to find. Wow. Cool. That's beautiful. Did you see? Nice. I'm gonna keep that going. So I want to transfer these. Do we need this anymore? I don't think we need this anymore. However, I'm not gonna do it, you know. Usually I will throw this into the sink, but I'm not yet because we might need it. So I'm just gonna put this guy here. And what we're gonna do is put the patties in the freezer bags. What's the chicken for? It's broth spot of tea. So we're gonna make broth, heavy broth. Okay. And the chicken once it's done. So I'm gonna cook this for 24 hours. Right? I'm gonna kick it down a little bit more actually. And the chicken, I end up taking out. Right? We take out the, we separate the meat from the broth. Right? But then the chicken I take out and it's all broken down after that. Right? After 24 hours or 18 hours at least. Right? That's gonna be 24 hours. What I do, I put it in one of these casserole things, add salt and oil on it and I put it in the oven and you make crispy chicken. It's crazy addictive. Salty, oily, crispy. I mean, it's, it's not the nutrition aspect of it. It's the deliciousness aspect of it. And we eat that with the soup. So what do we need? What do we need? I need to put the bags in there. Right? So let's bring this over. Let's bring the bags. We're gonna need two bags at least. I'm gonna prep three bags just in case. Yeah, it's fantastic. Super delicious. So I'm gonna have three bags. I'm gonna put patties in there and we'll count them up to see how much we've got. So that's six. G-show, you said something about the YouTube joint program. I did sign up for the Patreon. What's the best way to support between those two? Spiderman Patreon would be it because YouTube, the way it works for Twitch, they take 50% cut, right? Unless you're Twitch Prime, then it doesn't cost you anything. When you follow Join, it's just, you know, a perk you get with Amazon Prime, right? Otherwise, Twitch takes 50%. YouTube is, with the join, is taking 30%, right? With Patreon, all it is is just a transfer fee they charge when they go to PayPal. So that's the most efficient way. Bank for your buck. So that's 12 right there. It is better to send you direct on it. Here's the kicker. With direct donations, Spiderman, with PayPal, it's actually more cost-effective to be through Patreon. I guess they caught on a deal. With direct donations, in Canada, you can send to a friend and it's free. If you send it to outside, like if it's coming from the States, it costs money, right? There's transfer fee involved and stuff. So I think even through Patreon, it's cheaper. I still haven't, that's what I see, right? At some point, I think we'll crunch the numbers. I'll get the YouTube join thing going and see what the end result is. So right now, we have 12 and five. So 17 patties ready to go to the freezer, which is fantastic, right? Which is really good. So I'm going to wash my hands and put these in the freezer right now. So do you not get any money with Twitch Prime? So yeah, I do. With Twitch Prime, I think subscribing is five dollars. So Twitch Prime 250 comes our way, right? When you're joining through Twitch Prime, you get 249. I think that's what it is. Now my freezer is pretty full with, we put a lot of greens in there and stuff. Okay, that's the temperature. No, no, that's not. That's the timer. Let's check it out. Okay, the potatoes are making, this is reaching 400. So I'm going to throw the peppers in there. Get these guys out of the way. Thank you for asking, by the way, Spider-Man. And then there's on Twitch, there's also bits and stuff. I'm not sure how the bits, what the cut is that Amazon gets from those. So I'm going to check to see. Okay, I'm going to kick this down a little bit more. Dante, how you doing? What's up, brother? Wow, that's crazy. I feel bad about that. I wish they didn't take such a, it is what it is, Spider-Man. I don't know what the costs are. I mean, YouTube is Google, Google, Alphabet Inc., Alphabet Inc. Do they even have a dividend? I don't know if they have a dividend. We're doing stock buybacks anyway, I guess. But it is what it is. So I'm going to put the stuff in the freezer on this and put it in the freezer with this so the stuff doesn't get crunched up. Let's do this. We're going to seal it. Let's see if this is going to fit. So we've got 17 patties ready to go. I've been sick this past, oh no. Now I found out my temperature is slightly elevated as well. Oh, Dante. Oh no, man. I'm sorry to hear that. Dante, vitamin C. Do you have vitamin C? Take some vitamin C. When I got the flu in January, it was very difficult to sleep for like three days. Okay. I've been holed up, not wishing her best. Dante, for me anyway, when I got the flu, dry cough, do you have dry cough? What's going on with the cough? Do you have dry cough? That means your chest might be heavy, it feels solid, but the cough is gone. The cough is gone. Okay, sweet. That's good. That's a good sign. Are you able to sleep? And what we're going to do right now, I'm just going to fry up the onions. Are you able to sleep? Yeah, I slept. Okay. Okay. Then do what you need to do. Take your vitamin C. If you've got a sore throat, gargle with salt water, check your temperature. If your temperature keeps on up, down, up, down, up, down, keep an eye on it. Martin, you have slept in the week. What is that? Because, because of what? I hope it's not because you're sick, brother. Is it cider effect? You're not sick, Martin, are you? I hope not. We're going to cook, cook up these guys. And actually what we're going to do is let me transfer this guy. Actually, this guy we can dump into the sink now. Let's put this guy here. Anxiety keeps us awake at night. Anxiety. No, strangely, I never get sick. You don't get sick. Okay, nice. You're well preserved. The cider preserves you well. Yeah, and anxiety, the stress is a huge thing, right? So you need to keep stressed out to a minimum at possible. The thing is going into the sink. Big cider fans, a lot of tea. No, Martin is. Yeah. Four small pills. It's like eating two chickens. Oh my God. Sign master. How are you doing? So right now what we're going to do is we're going to fry up onions in here. Okay. And what I'm going to do is I'm going to bring another pot here. Put some water into the pot and start boiling the water because we're going to cook some rice. Two and a half cups of rice that I've soaked. Let's turn this up. This is the onions that were chopped up. We've got everything going. Hey, Chico, glad I caught. Richard, how are you doing? Hope you're well. Doing well, brother. Thank you very much. I got everything cooking up. Oh, I got to check on the potatoes. They're still doing good. The temperature hasn't kicked up to 400 yet. Okay. Yeah, it was a four-hour flight for about a week, but thankfully I've gotten the handle on it. Four-hour flight. Yikes. Oh, for the wedding, case man. Yeah, those are super cool, man. Super cool. All over the papers. Yeah, yeah. Yes, you must drink water. Lots of water. Crittin, yeah. It was beautiful pictures, by the way, case man. Fantastic pictures. You gotta look, very cute, very cute. And cute is amazing, right? By the way, for those that don't know, case man had a wedding arranged that they were supposed to get married. I forget when. Was supposed to be later on or when you guys got married, but they canceled the wedding for obvious reasons and they ended up getting married in their kitchen. And there's pictures that are going to write up on it. Beautiful pictures. We were actually supposed to go to a wedding. Tomorrow was supposed to be the date. Wow. 3 27. Cool. We were supposed to go to a wedding in April and it got canceled. We got a notification a couple of days ago saying, yeah, we have to cancel it for obvious reasons, of course, right? Much love to your family. Yeah, case man. It's still super cool what you guys said. Yeah, for sure. And you guys look like crazy cute together. Really. I'm going to pop a chocolate. Ready, ready, ready. This is the the chocolates I showed you guys that we get from the local chocolate place that they make chocolate is the ends of the bars that they make their protein bars. And this is mint. We got like this much of it, like homemade, like local chocolate. This much of it was like $9. Such a great price. And they also have peanut butter and a couple other flavors. Oh, barbecue. This year, for sure, we do barbecue. I'm turning on the temperature on this. It was a little too high. That's the oven. Tell me it reached 400. Okay. Case man got married in his kitchen. And now Chicho is in his kitchen the day before when case man's original way would have been coincident. He's a conspiracy. Wow, that looks so yummy. Yeah, fried onions is the best and make it. Yeah. Making things with chocolate is something I haven't been able to master yet or even do well yet. Working with chocolate is difficult. This one's good. This guy, the chicken now you can just leave, right? I'll turn it down again a little bit more, maybe in an hour and just let it simmer. I don't want to curdle too heavy, you know, for 24 hours. This is pretty good right now. Actually, I'll kick it down even lower. I'm putting it like one to pour ourselves some liqueur. Chicho, tempering chocolate can be tricky, very tricky, very tricky. I've tried a couple of times. Man, what a mess. First of all, by the way, Catholic tradition is welcome. Nice to see you again. But it's messy and it burns fast and it's you need to double pot water and splash everywhere. It's like, oh, what a pain. What a pain. What a pain. What a pain. I'm going to go get some of the cure. I'll be right back. This is Blackberry, added sugar, 2018, Blackberry and Blueberry. Strong. 2016 was the original time. I've graded this thing 9 out of 10. Let's have some of the cure. That's my labeling system. I'm going to put an ice cube in this. Oh, this looks fantastic. Fantastic. Look at this. That's enough. Look at the color on this. Oh, my God. I'm far closer. I'm drinking now. Oh, salut, salut, everyone. I hope you're having a fantastic day. Very good. Very, very good. Very, very delicious. Phenomenal. Make your own liqueur again. Okay. It's beautiful. It's beautiful. Oh, wow. So very, very good. So very, very good. Tyrion, how did I make the liqueur? Oh, we got liqueur videos out there, brother. If you go to the YouTube channel, if you do chicho liqueur, there's a bunch of videos. I think we've done three or four liqueur videos so far, at least. Right? Super easy to make. You take fruit, add vodka or gin. I add vodka. This is vodka and sugar. Let it sit. Okay. And build up your collection because the liqueurs are also medicinal. There are certain liqueurs that are medicinal, depending on what you're using. And it's an amazing treat. Right? Because we talked about really important to reduce your stress level. Right? If you have a nice selection of food and drink and healthy, healthy stuff to consume, your stress level just goes down, man. It keeps you healthy. You'll check it out. I hope you find it useful. I know there's a few people that are making their own liqueurs based on what we did. I consider alcohol. Yeah, alcohol, it's all, it's all about the dosage, really. It's all about the dosage. Right? We're going to add the cabbage for this. Look at all this cabbage. Look at all this cabbage. Beautiful, delicious cabbage. Fill it to the rim. Okay, let me show you how much cabbage will be here. Fill it to the rim. Cabbage breaks down a lot. So let it cook. Kick it down a notch. Would love to see another liqueur stream. Yeah, for sure, spot of tea. In spring we'll do just got to get the fruit, right? But we're not going to do it right now. Right now, I'm not going to go hunting for fruit to make liqueur videos. I'm not going to go, like, just line up for liquor stores and stuff like this. We'll wait until a better time arrives to be out and about, right? There's so many streams we want. Gee, Joe, can't keep up. Can't keep up. I love cabbage. Such an amazing vegetable. Yeah, such an amazing vegetable, versatile vegetable. You can make cabbage rolls like the Dolmangus, but cabbage is amazing. This is so, my God, this goes down too. And this is just vodka. Like fruit, sugar, it's like juice. So you have to be careful. And you can always add soda to it. It makes a soda drink. It's phenomenal, phenomenal. Gee, Joe, cliff jumping. I gotta do, I gotta follow up on that. With every lane open, I still had to wait through 30 plus minutes to check out at the store today. What? That's crazy, Siamaster. The lines are crazy. Whoa, where are you at, Siamaster? That's, I haven't gone, I went a few days ago to get some supplies. New York City, oh, dude. Yeah, be careful, really. I have friends there. And we have some people from New York City that are on the stream, one of them is Sleepy Waves, and he's been keeping us posted as to what's going on. He posted today, he posted the video from a hospital in New York City around his neighborhood. I love the beer. Thank you very much. And thank you for the follows. Thank you for the subs, gang. I'm sorry if I'm not catching it all. I'm sort of doing a whole bunch of stuff, okay? And trying to stay up with the chat, right? Love in the chat, love in the chat. Social, very social. It's not social distancing, it's physical distancing, right? We are waiting to enter store queues here. Waiting to enter the store queues, yeah. They're letting here to some places and here, some places are not accepting cash. Be careful in your societies if they try to eliminate cash. If they try to eliminate cash, you are no longer, if you ever were, you know, based on your centralized system, but your freedom is completely gone if cash is eliminated. So that's a huge nodal. Huge nodal. Huge nodal. Nice. Look at this. I love it when cabbage cooks. It gets brighter and then you want it to break it down. The water here is getting hotter and once we're done with this, we're going to cook the rice and then mix up the cabbage and the onions together, okay? Salute again. I might have to top it up. Martin, if you are here, brother, my friend on Facebook say the lizards have orchestrated all this. Possible, but it's irrelevant what the cause of this is, who were it originated from and all this jazz. There's a lot of theories out there. What's important right now is people for real are getting sick, right? Once the storm blows over, we can all figure out what really took place, but during the storm is not the best time to do an investigation. During the storm is to bunker down. Make sure you don't, the storm doesn't take you out of the game and once the storm is over and during the storm, you can do plant seeds and stuff. That's what we've been doing for a little while, right? Looking at the data, doing the streams, talking about our current events and all that jazz economics, right? But once the storm is over, you know, I got my fingers crossed, more people are going to be awake, right? There's a few things that have happened throughout society where people all of a sudden wake up. We'll see what happens this time. We'll see what happens this time. Look at this beautiful thing and it smells amazing. It smells amazing. Look at this. Very good. Very good. Very good. Now I'm not gonna, actually I'm gonna add some mint to this, okay? It's like Spanish influenza, nothing to do with Spain. Nothing to do with Spain, right? Nothing to do with Spain. But remember again, we made videos where we dried mint. We got like three or four different videos of drying mint, right? It comes in handy. We got videos where you made jam and what do you call it, sauces and whatnot, right? It's always a good idea in season to harvest fruit and make some preserves and make some dried goods. So you have it, so you're not chasing it when, if the need arises, right? They change their clothes-minded ways. They change their clothes-minded ways. There's a version in it from the Rover. I still don't get the mechanics behind the death rate and hospital. We're gonna look at the death rate, okay? The fatality rate. If the amount of severe cases is this low and it is low, how come the hospital is overrun? We're gonna look at the stuff on April 1st, another COVID stream, updating data. Chico, surely cutting down on cash transactions during this period will reduce spreading. To a certain degree, however, if your society tries to remove cash from your society after the storm passes, freedom gone, right? I have a friend who works in the supermarket as a cashier and I know she's worried about having to make money from people's hands. For sure, these are extra circumstances, but you could always wear gloves and whatnot. The kicker is there is the possibility that centralized institutions are trying to eliminate cash altogether and this is one of the pretenses that they're using it, right? As the saying goes, power never, what is it, lets a good pandemic go to waste to acquire more power or let a good crisis go to waste to acquire more power, right? Look at Patriot app, right? That thing gets renewed every few years. That's crazy, right? I'm gonna check out the mint, right? So this is our dried mint. I want to crumble some of this in here, right? Mint that we picked, we dried and we jarred and I have a lot of these. We did a lot of this and mint is amazing, right? I'm actually drinking Persian black tea, mint and ginger. That has been my to go to to go to tea for the last week and ginger is amazing. All you do is just, you know, we have ginger and we cut these up, right? Just cut off a little bit like you would cut off this much, right? And you can just scrape off the ginger, put it in your teapot and you got ginger tea a little bit more. It's also brutal for the people who don't have a bank account. Control, control, control, right? Which is one of the reasons Facebook wanted to get into the digital currency business and they hijacked the name crypto, right? And a lot of people are hijacking the name crypto where things aren't really crypto. They're just digital, right? But we already have digital. They're just trying to give rid of cash, unfortunately. I'm going to put some salt in this, right? Oh, our fries are burning. We got talking, we forgot about the fries. Oh, oh, or not the fries, the chips. We didn't put a timer on. Oh, oh, let's bring this in. Let's put that there. Let's put that there. Let's put that there. Let's put that there. Let's put this stuff away. Grab our mittens. Don't want that bad. That's okay. I think we need to make some room. So what I'm going to do right now is just flip them. I already flipped this one. So I'm going to flip these guys. Let's throw this back. Bring out the next one. I'm going to flip these guys. I love parking paper. Use that little fries. Now what you want to do when you make the fries is, here's my little salt shaker. I'll be right back. Chips, you need salt. Take a look, right? Very delicious. Oh, there's a lot of thoughts going about what's going on. I teach mathematics. It's looking good. Looking good, Bob. I hope you had a good lunch. Oh, I gotta put the lid back on. You coming over, Martin? Nice. Bring some cider. This is looking good. Remind me to never go wash the daily Trump press cover. Why would you case man? So what do we need to do? We need to cook the rice. So what I'm going to do is I'm going to transfer this guy over. While I do this, I'm going to give this a little wipe. I'm going to bring this guy over. Put this guy over there. I'm going to put that guy on low. I'm going to kick up this guy because we're going to put some rice in here. So we want the water boiling. Check on the soup. Nice. Hamburgers are getting ready, very close. I might put them on broil, but what I want to do is I'm going to transfer the chips into here. Look at this one. I love the little puffies. Look. Nice. Super delicious. I'm going to add a little bit of salt. Like just to feel good food, right? No. I'm going to lay down the other potatoes and cook those ones. And there's a handful here that aren't done perfect. So I'm going to put those guys back while we got the oven hot. Might as well make another batch. The hamburger. Okay. We're going to put the rice in here before we deal with the hand. And whenever you put rice in a bowl, this stuff sticks to the sides, right? Now you don't need to use a spatula like this. Just get a little water inside and just swoosh it around and grab whatever's left over and throw it back in, right? Water is amazing for carrying rice. And that's it. There's one more green left. Let's get the last green. Let's put the lid back on it. And this thing's crazy hot. So I'm going to put it on half. And I'm going to put the stop the oven. I'm going to put it on broil the hamburgers for about four minutes or so. Three minutes. Actually, let's do timer three minutes. So three minutes, the hamburgers on broil, just to get them crispy on the top, right? Because they're cooked. I just need to crisp up the one side that wasn't crisp up. Spotify, you want to drink now? King, how are you doing? I'm not a gynecologist, but I take a look. Sorry, that was meant to be. Now it's supposed to be a personal text. Delicious. We're going to put the hamburgers on here. Chips, chips. Still 42. Thank you very much for the Twitch Prime sub. Appreciate it. We got our chicken broth going. Nice. Take a look. Oh, steamy. Very good. That's perfect. You want it to be dense, right? Our cabbage is cooking. We need to cook the rice. And as soon as the rice is cooked, I'm going to give it a little rinse, right? And then I'm going to throw the cabbage and the onions in there with a little bit of mint and mix it all up. And that's going to be a rice dish with onions and cabbage, which is fantastic, right? I have some tomatoes here too. I was thinking about putting tomatoes in, but we'll skip the tomato part. Okay, you can basically rice dishes. You could do anything with it. And once it cooks up, I might put it in one of the casserole trays to cook up further in the oven, but I don't think so. I think we're just going to skip that. Chichou, I apologize if you already answered this. At what temperature did you bake your, Chris? 400. 400 Fahrenheit. Okay. Which is, according to the parchment paper, 400 Fahrenheit would be about 200 Celsius, right? So 425 is 218 Celsius. So 400 would be around 205 Celsius or so. Okay. I'm cooking everything at 400. That's the timer telling me five minutes is up for the broil for hamburgers. Looking good. Okay. I'm just going to grab them out of here. Okay. Check it out. Take a look. Crack one open. Make sure it's cooked inside, right? So I'm just going to break one. And you want to make sure it's cooked inside and that's cooked inside. Nice. Oh, I should turn her off broil. You usually wouldn't do this with that oven door open. We're limited on space. And these look fantastic. I'm going to have one right now. Let's have the one we cooked. We cut. Put a couple of chips beside it. Take a look. Let's see. Should be delicious. Very good. Very juicy. Very juicy. And remember, in the oven, it is not as good as on the barbecue. Really. And it's not as good as frying. Okay. So the level of flavor for the hamburgers, barbecue is the best without a doubt. Frying is second. In the oven is third in terms of flavor because on the barbecue, you get the smoky flavor on it and the frying pan. You get the oil flavor on it. More kicks it up. But in the oven, it's the healthiest. You're not using extra oils and it's baking. It's good. And as long as the hamburgers are delicious, the hamburger is still very delicious. Okay. I don't know what an air fryer is. Very good. I hope you guys are enjoying some fantastic food. I'm adding extra salt. Fantastic. Very, very delicious. And we still have the potatoes going here. A few more crisps. So I'm going to bring those out. And then we've got one more tray of crisps in there. Salut salut. So let's bring out these guys. You need those there. Now the glass stuff is still cooking up, but it is what it is. I'm running out of space. We need to keep an eye out on the rice. Nice. And the rice, be careful. Once it starts going, the rice can spill over as well. So I'm going to put the lid sideways a little bit. Let it air out a little. Okay. And we're going to pour ourselves a little bit more liqueur because it was fantastic. Phenomenal. Tastes a little too good. Air fryer. Use a circulated, what? Circulation of hot air to cook food that would otherwise be submerged in oil. Okay. The air fryer cooking chamber radiates heat. Let's check this out. Radiated heating elements near the food. That's cooking it more efficiently. A fan is generally used to circulate, to circulate hot air around the food. The opening at the top is used to take air in and there's an exhaust at the back that controls the temperature by releasing any undesired hot air. So basically a healthy version of deep frying and it tastes just as good. Really, that's fantastic. Yeah. Two drinks. Just a little bit. Just a little bit. Salute. Salute. And here's to air fryers. Wiki paste. If it's pandemic cooking, shouldn't you be cooking in Balkan hoarding? Josie, I am. Hoarding, no. Sharing, yes. So we're cooking up. We've got three chicken carcasses going to make bone broth, right? Chicken bone broth. And we're going to drink half of it probably in the next couple of days and we're going to freeze the rest of it just in case later on if we don't have the energy, if we get sick or whatever, we don't have enough energy to cook. We have healthy food. We made 15 patties for the next three days or so and I froze 17 patties. So we have some food there if we need, right? We're cooking a rice dish right now with cabbage and onions and most likely might freeze some of this as well. So we have patties, bone broth and a rice dish frozen ready to be eaten just in case we don't feel like cooking, right? Gina, how are you doing it? Chico, South Africa just went into a 21-day COVID lockdown. All of South Africa. Wow. Yeah, from what I understand half the world's population is in lockdown right now. That's a lot of people. Like India is in full lockdown. That's 1.3 billion people. China is coming out of a lockdown, right? Welcome to living prison. Cheers to air fryers. Cheers to air fryers. Buy one for Christmas. Thanks for the offers, by the way. Make sure you're taking care of, brother. Before anything, right? Also remember rationing our modern lifestyle of three meals a day. Yeah, it's ridiculous, Pixie. We don't need three meals a day. You need one meal a day and you can snack during the day. Three meals a day is completely overblown. This will teach people the magic of fasting with one meal a day. 100% Pixie. 100% I agree with you. Very good. And I have bread that I could be toasting and making a sandwich, but I'll do that later. Right? Hey, Chico, what are you cooking at the moment? Hamburgers. Lots and lots of hamburgers. Super delicious hamburgers. We've got chicken broth going. Three chicken carcasses. See, this thing has reduced a lot, right? So I'm going to kick this down to the extreme low. Okay. And we've got rice going and we're going to mix it in with some veggies and fried onions. Okay. So cooking enough to at least eat for three days and have enough food frozen for at least another three. Right? Just in case we need it. I reckon it's going to be a really hot summer. CV will not survive. Not survive. Is this multiplier quarantine, Luca? How are you doing? Thank you for the follows. Thank you for the subs. Thank you for the conversations. Thank you for the discussion. Right? Chico, finally caught you live. Awesome. Hey, Teneit. Hey, Teneit. Hey, Teneit. Hey, Teneit. I don't even know how to pronounce that. Sadly, there's no Olympics or Euro football tournament. Yeah, everything's going to be canceled. And music festivals are gone. Where to download? Salute, salute. Blackberry, blueberry, homemade liqueur. This is vodka, blackberry, blueberry, homemade liqueur. Just do a search for chicho, liqueur, and you'll find it, both on BitShoot and YouTube. Here's our channel for BitShoot and YouTube. That's our BitShoot and YouTube channel. Okay. Who's your favorite musician? My favorite musician? Man, I have so many from so many different genres. Right? Depends what genre. Progressive rock metal, I guess it would be rush. Black Sabbath old school is fantastic. Hip hop, big L, big pun, dead press, immortal technique, two pack big E. Right now, I'm going off on some Memphis rap. Triple six mafia is fantastic. SPM is amazing, is amazing, is amazing. Right? Electronic, man. My partner sample is electronic up the yin yang and she's mixing as well. So there's a lot of electronic. I got a lot of favorite musicians, man. How do you get such a beard like mine? For me, I'm going to take this down. Um, luck. Eat lots of, eat lots of red meat, I guess. I don't know. I have no idea. Make, make little potato chips. Made a batch of liqueur with pineapple and papaya grown in my backyard. As you might say, it's phenomenal. It's phenomenal. Nice. Three six gang. Move job. How are you doing? Check out the rice. Very nice. Chicken broth, hamburgers, rice with onions and cabbage is going to be mixed in there pretty soon. Got to check the rice. Are you the guy from the Breaking Bad? Is that crap? No. And if I was, I wouldn't be live streaming it. That's for sure. Perfect. We need to dump this. Let's get rid of this. Let me take off my clown. The potatoes are not done yet. So all I'm going to do is get rid of the water in this, right? So check it out. The rice is done. So let's dump it. Here's our rice, right? Turn down the rice. I'm going to dump. Here's our cabbage and onions. Take a look. Thank you for taking care of business, Martin. I'm going to dump this with the rice. Cabbage, onions and mint. Mix this up. So we need, okay, that guy's good. I could have actually taken some of the white rice and just saved it as white rice by itself, right? But we mix it all together, which is fine. Yes. Pour a little oil over top of it so the bottom doesn't stick. I'm going to put this on low. Put the lid back on and let it just cook on low for very, like half an hour, right? Just a half an hour. Do I have Michelin stars? I don't know what that is. And the last bit of crisps, the fries are cooking up in the oven. Fresh down. We did what we wanted to do, right? We've got our hamburgers done up. Fantastic. I'm going to eat one more. Ground beef, potatoes, onions, chef, high-grade rating for restaurants. Is that what it is? Ketchup burgers. Delicious. I'm going to add some salt to my hamburger. Okay. We did fantastic. We've got the last bit of fries cooking up, so I'm going to let them cook up. Read a little chat. Have a little salut. Hey, Chichou. I recently found your YouTube channel and I've been meaning to hop in live streams. Glad I could finally make one. Awesome. Glad to have you, Connor. Welcome, welcome. Can you send me some? I wish I could. I wish I could. We stand here for 10 hours and cook hamburgers and send everyone one. Maybe sometime in the future, we do a little teleportation. Just ran out of food in my quarantine. Oh, no. Oh, I'm sorry to hear it, man. I'm going to put my glasses back on so I can read people's names. Nate. Gordon Ramsay has several. Gordon Ramsay. The high-chef grade rating for restaurants? Cool. Don't you have? I have no idea what. Tires? You're talking about tires? Great vendor? Is that what we're talking about? You know what? Liqueurs, hamburgers, fries, potato chips. Eduardo, how are you doing? I hope you're doing well. So we've been at this for three hours and 15 minutes or so. Look at everything we've prepped. Enough food to eat for two people, to eat for like six days. At the cost of minimal, really, compared to what it would cost you to eat outside. Healthiest. Right? Enjoyable, pleasurable. You know what's in your food. Highly recommend. One of the first things you should invest in is your health and cooking. Okay? There's some crazy reason it is ran by the tire company. Three hours and 16 minutes. The company created a guide for high-end restaurants some time ago, awarding up to three Michelin tires for the best ones. Oh, I don't know it. Nate, I have no idea. That's good, though. Should we get at least one tire rating? Michelin tires. Three Michelin tires? Do we get one? Is this a one rating? Is that good? Do we get two? Do we hear three? The more you know, the more you know. Aviate, how are you doing? It was probably marketed towards traveling people in the beginning. Cool. I love scallops. Scallops are delicious. Michelin tires. Fun. Fun. By the way, gang, I'll give you another intro to who we are, where we are, how you can get a hold of us if you're interested in what we're doing. This is our Patreon page. This is how you can support this work. Best way really to support this work. A lot of content is being loaded onto Patreon. And we're building something that's based on mathematics, and there's a lot of mathematics in the background and in the foreground of what we're doing here right now. You can check out what we're doing on Patreon. There's a description. A lot of people there. If you're watching this on YouTube or BitShoot or any other platform, we are live streaming this on Twitch. So if you want to follow this work on Twitch, if you want to follow this work live, Twitch is where you want to be. I do announce a lot of stuff, what we're loading on YouTube with BitShoot as well as when we go live and whatnot on Twitter, as well as Gaps, Mines, VK, and Elo. And all the links will be in the description of the video. And we are loading this on to BitShoot and YouTube if you want to see it after the live streams. And we are in amazing times, crazy times, interesting times. So right now, name of the game is Flattening the Curve. Don't overload your healthcare systems if you can. And today is March 26, 2020. Okay. Aside from that, thank you for being here again. I hope you enjoyed. I hope you have some amazing food to eat. I can't whisper you now. Twitter, take it down, take it down, and our Patreon page. Okay. Survive, survive, survive, survive. Gang, should we call the stream? I got some potatoes still cooking up. It'll take them a while. Oh, the reason they're not cooking up. We turned the sucker off. That's what we did. 400. Kick it up again. Kick it up again. Right. We're going to live stream again, I believe, on Sunday? I think we're doing a Sunday. It could be Saturday. We're doing comic book readings, two comic book readings back to back. We're going to do one. And then the second one, if the live stream, we'll see how it turns out. We might look at the 1960s comic book guide that we had, maybe, but I'd rather do the reading. I want to do the comic book readings. And then we're going to do a current events live stream on March 30th. Okay. And then April 1st, April, Fools' Day, we're going to continue looking at our COVID-19 data. That was great. Oh, Chicho, I just arrived. Oh, no. Nate, we've been going at this for three hours and plus, right? I got a little bit of cleaning up to do here. Another hour worth of cleaning to do here, right? We've got four more streams lined up in the next like five, six days. So pop in then for sure. For sure. And we're going to do a lot of live streams. I'll schedule more after we do the COVID one. Yes, I'm so excited for COVID. Yeah, me too. Tomorrow, I'm going to let loose the spy hunters, spy fighters, number nine that I shot and edited last couple of days. It's already actually on pit shoot in YouTube. I just got to release it tomorrow. Three and a half hour stream. Wow. Nice. The longest stream we did, I think was six and a half hours in the kitchen. Stay safe, you all. Stay safe, you all. Well said. Snumbus. Okay. Aside from that, gang, salute, salute, salute. Okay. Be kind to people. Take care of your healthcare workers. Be kind to each other. Okay. Be good. Be healthy. Okay. I hope you have a fantastic next couple of days, gang. Aside from that, I'll see you guys in the next live stream, next video. Tomorrow, comic book reading on pit shoot in YouTube. Bye, gang. Oh, mods. Thank you for taking care of business. Serious. Bye, everyone.