 What are we in? Today. Today. There's the live stream. Hi everyone. This is Chichu, and today is August 24th, Saturday, 2019. And we're going to cook up a whole bunch of crab apples. Okay, so today's live stream is basically making crab apple butter, crab apple spread. I don't know. I'm not sure why they call it butter toe. I think it's the consistency of it, right? You can spread it over toast and stuff. But what we're going to do is make crab apple butter. Okay, let me pop out the chat here. Get us ready for this. I think the sound should be coming out okay. It might be a little bit on the lower side, but there's going to be lots of cooking sounds happening today. Lots of banging pots and whatnot. So I don't want to turn up the mic too high. Okay. Renown mic. How are you doing? Good afternoon or good evening. I'm not sure I'd be morning anywhere right now. Well, it's got to be morning somewhere right now. So good morning if you're watching in a morning time zone. And let's see. Yeah, everything looks like it's going good. Welcome to another live stream, brother. Hope you're doing well. And we're going to start things up pretty quickly because we've got a lot of crab apples to cook up. Good afternoon. Same time as you. Same time as me. West coast. Right on. Nice. It's a good time zone to be in. You get both from the Asia side and the East coast side as well. So there's a little bit of overlap in Europe for sure. Eight hours, nine hours ahead, right? So right now it's probably like, what is it, nine o'clock? Ten o'clock in the evening in Europe. But basically, let me tell you how much crab apples we've got right now. And we're going to get into it right away. There's going to be too much downtime because we've got a lot to cook up. The camera angles aren't before. Okay. Let me do this. We got the two camera angles gone. We got two pots here going. Let me show you what these guys look like. So these are, whoops, loud noise. These are these pots. Okay. They're holding ZW money. What's up, teacher? How have you been doing good? Been harvesting a lot of fruit and berries and herbs and stuff this summer. So we've been cooking up a store and loving it, right? So we got one to eight pounds of crab apples. Here's another eight pounds of crab apples. Here is another five pounds of crab apples. And another five pounds of crab apples. And hello, Calden. How are you doing? And I don't know how much that is. I'll show you guys when we start pouring it in, right? So this doesn't fall. And a bigger one here. Okay. So we've got 26 pounds on the stove right now that we're going to kick up the temperatures on. And we've got these guys waiting in the sidelines. We'll see how much of that we ended up getting. We're going to do at least half of that. I'm pretty sure. Calden store. That's what it is. Calden store. Z money. Nothing wrong with having to do too much cooking. Haha. A great problem to have. A great problem to have. A great problem to have. Ichichou. Touching Jason. How are you doing? What's going on, everybody? Take a look at this. Actually before I show you some, just one more thing I want to show you. I'm going to kick up the temperatures on these. Okay. How much will that make? This is 26 pounds here. And at least another... At least another 16 pounds over there. 20 pounds over there, right? How much is it going to make? We'll figure it out. I've got a fair bit of jars here, so we'll do a count. About 30 liters worth of jars. At least six. A whole bunch of dishwashers. There's a lot. Okay. So we're just going to keep on cooking until we run out of jars. Or until I get extremely tired where I'm like, okay, we're done. Because we're going to be milling as well. Or until we run out of crab apples. I don't think we're going to run out of crab apples. Now, before I read, Casey, how are you doing? Say, just Germany, how is life? What I'm going to do, I'm going to turn these up right now. So there's two pots here. Five pound pots. So we've got four pots going. I'm going to kick up the five pound pots to... We're going to kick it up to three. And we're going to add half a cup of water in each. So you know what's better, measuring things. If you do this semi accurately. Well, within reason anyway. And by the way, X, how are you doing? By the way, there's a whole playlist that we put together where I was cooking up crab apples, I guess four years ago, three years ago or something. I went through the whole process of edited video, not live stream. Edited video of how we went about doing this. So that's the process we're going to follow. I didn't grab that link. So if you do, just go to my channel on YouTube and there's a playlist of crab apples. Now those videos aren't available on BitShoot. That was before I got into BitShoot. So there's a playlist of crab apple. How to make crab apple butter. And that's what we're going to do today. So let me put the water into these things. And while these guys are heating up, I'll show you some other things. I'll show you another harvest we got. So this is, I'm just going to add one cup here. One cup here. One cup here. Approximately one cup. And one cup here. Now we're going to have to be careful on this one because we burnt it last time. So I have to scrape it so it's going to easily burn now. We sort of muck this guy up a little bit. But it was worth it. I'm kicking up this one to, basically I'm putting everything up to a three. And I'm going to put the lids on and heat them up fast. Fastish everywhere. Let's put the lids on these. I'm going to be trying to do things quietly here because this is where the mic is. Let's put this here. We've got those guys going. And we're going to have a little bit of time until they heat up. We're going to add the sugar. We're going to add the lemon juice and stuff like this. Let me just catch up to the chat. I just came back from the Dominican Republic. I picked up a bottle of coconut liqueur out there that was aged for seven years. Wow, it's incredible. It makes me want to make my own twitching case and make it. I started drinking some of the pineapple liqueur we made like a couple of weeks ago or something with soda. And it tastes really good. I don't know who it was that made it. That said, it made great liqueur. That recommended that we make it so we ended up making it. KC, KC, KC. We're going to be here a long time. We're all going to be here a long time. My Batman anthology arrived. I've read some comics already. Nice, Jason. Sorry, Jason's St. Just Germany. Nice. That's the one that covered from the golden age of comics all the way to, I guess, would have been modern age. Golden age, silver age. Introducing Robin Vicky Batman from the year 3055. Superman is such an awesome, awesome rare po-po. No monocultured apples. No monoculture. This is like Chico Harvested apples. Finally caught two streams in a row. Hope you're doing good. Awesome Richard also. And by the way, just so you mentioned two streams, check this out. I was going through, because before the political streams that we do, before I upload them to BitShoot and YouTube, and then I watch them on BitShoot and YouTube so I can put some tags, and I try to put the timestamps in there where we start a certain discussion. I'm not going to do it for this one because we jump around a lot and just cover the whole bunch, right? And I didn't take the notes. So I watched about into 58 minutes of the stream yesterday. I don't know who caught it yesterday. We're doing a Q&A on current events, news, politics and stuff like this, right? At 58 minutes behind me, on the right side, you see a big fat squirrel going on the railing and climbing up basically the plant that you see back there is hops, right? Climbing up the thing I put together for the hops to grow on, right? That's the big fat squirrel I've been telling you guys about that has been coming to our patio and eating up some more of our food. Starsky, how are you doing? So as soon as I saw that video, I'm like, oh my God, the squirrel, right? So came downstairs, showed my partner a video. We're both like, oh look at that big fat squirrel eating our grapes and we're both like eating our grapes. We're going to go check on the grapes. So when I checked on the grapes and had seen this earlier, the big fat squirrel has been eating some of our grapes. So we just went the hell with it. We harvested most of the grapes. Now it would have been okay if the grapes stayed on there for another week. They would have been so sweet and juicy, right? But they're super juicy right now. And if it's good enough for the squirrel, it's good enough for us. So let me show you how much grapes we harvest. Here's a whole bunch here, right? So we got this much, plus this guy here. This much, right? So this is how much grapes we ended up getting. We should put this one here so we can bang around. This is what we got this morning, right? Took it away from the big fat squirrel. And they're green grapes, right? And they're juicy. It may be a Canadian tree pig or those other things. Maybe. This thing's like, when I upload the video, I'm either going to let them loose tonight or tomorrow, depending on how long they'll go tonight, right? But at the 58-minute mark, you see the big fat squirrel stew. They were a little bit on the tart side, but we had to harvest it. Last year, the squirrel got most of the grapes. We weren't happy about that. So we got eight pounds, five pounds. A little bit over five pounds, right? What we're going to do, we're going to use the ratio. And this is the ratio we used in the crabapple butter that we made, the playlist that we put together, right? We use the ratio of, let me take this down, let me bring it up. We use the ratio of five pounds of crabapples to one and a half pounds of sugar to 1.5 lemon squeeze, small lemon squeeze juice to three quarters of a cup of water. Now the water we're going to cut back down to about half. So I put, or kicked it up to one, right? I put about one, right? Three quarters to one cup of cup of water in each. I should have put a little bit less in the five-pound. Whatever, we don't want things to burn. So what I'm going to do right now is add the sugar to these. And if you use this ratio, you end up getting, having to put two and a half pounds of sugar in each one of these, the eight-pound buckets. And about one and a half in the five-pound bowls, right? Or pots, right? So what I'm going to do, I'm going to put about two pounds in the eight-pound, eight-pound pots and about one and a half in the smaller pots, okay? So let's take care of that right now. And can you hear it? It's already curdling a little bit, right? So what I'm going to do, I'm going to add the sugar. I want you to have to be really careful with this pot. You don't want it to burn, right? So I'm going to kick this guy down to two and a half. It just means it's going to take a little bit longer, but it is what it is. It is what it is. So let me measure up the sugar. And again, I went about tons of sugar, refilled this, and I got more sugar on the side. So that comes out to, we're going to put two pounds in the big pots, right? So there is one cup. One cup is about half a pound. Two cups is a little over a pound. Three cups, three and a half cups. Three quarters of a cup, you know what? Four cups of water equals two, two pounds. So we're just going to pour that in. And this is going to just fall in and it's going to sink down, right? So the crab apple starts breaking down. So let's just put four cups. So each cup we're counting to be half a pound. One. And we're going to put, I'm just going to put two cups in. So we're basically doing five pounds of crab apples to one pound of sugar. And I'll taste it. Once it starts cooking up a bit, it should stick with one and a half, less than one. So we're going to put one and a half in the five pound buckets. Because I'm going to try to consolidate these guys. We need to put the lemons in there. So I'm going to start squeezing up the lemons. We don't need this guy anymore. I'm going to put this guy away. Create some space for us. And I'm going to put the lids back on these for now. This guy makes me nervous because we've already burnt it, right? So I'm going to kick it down to a two. It's going to be a much slower cook. But it is what it is. The rest of them are sitting on three. And this cooks hotter. Hopefully we don't get any burning happening. If we get burning happening, it's pain. Riot, how are you doing? How are you doing house life? Depending on how many pots we're going to end up making, we might be using all of this. So we're going to put one and a half lemon juices. Once I squish it, I'll know how much juice each lemon is giving. So about one and a half to two lemons in each. Or in the big pots, anyway. We're going to be juicy, I think. They smell great. So that's three halves. And as before, we've got the sieve here or the screen, I guess, and a cup. I'm just going to pour the juice in this. Make sure not that the pulp and the sink gets in there. Just wondering. Have you ever been to Burning Man? Yeah. That's starting here next week. Cool, cool. Yeah, I've been a couple of times. Fun time. Long time ago. Have you been as well? Reno? I do this. Had a feeling. It was interesting. I stopped going mainly because the policing factor had become too militant. Too much military there. It's still amazing. If I lived in the United States, I'd probably go again. But I live in Canada. And it's a song and a dance and a cross and a border. I really didn't like the police presence there. It's too much for me. Yeah. No, I like a shower every day. If you end up going, take a gigantic RV. Much more comfortable. Much more comfortable. Just transferring it here. Keep the lemon pops. So, here it is. Let's add it to this guy first. Now, this guy stopped Kirkland. So, I'm going to kick it up to two and a half. It's such a fine adjustment for this guy. Yeah, I know. I see them going in the RVs. Yeah. So, one and a half lemons in this one. And we're going to add cinnamon sticks to these as well. I don't know if we're going to add cinnamon sticks to all of them. We may not add it to all of them. Mix some with cinnamon. Mix some without. We've got enough to mix. What are we going to do? Once this stuff starts Kirkland well enough, we're just going to remove the lids. We've got Kirkland going on. This little guy. I'm kicking up the little guys to about three and a half. This one. Let's check out this one. Try to hear for that sound. We're going to kick up this little guy to three and a half as well. And we're going to add we'll add one and a half lemons to each of the little pots as well. Okay. There'll be a little tarture but the crab apples are tarts. This one barely enough juice. So, it's a little bit less than what we had at Kirkland. That's good. Yeah, this is going. That's good. We're going to have to kick it up. Four and four for the little guys. I'm going to add lemon. I'm going to do this one or this one? Yeah, you added lemon to this one. It's wet up top. I need to cut one more lemon. I notice you taste tends to lean to the tart side when you're making things. I prefer sweeter side. I like sweet but I do enjoy the tart a lot. A lot. What are you doing? How's life? Yeah, for those who've been if you've been following some of my work the cooking stuff, the liqueur stuff I have a sweet tooth but I really enjoy tart and tangy treats let's put it that way for breakfast for afternoon snacks evening snacks and stuff doing good brother enjoying the nice weather today Yeah, here it's sunny. We're getting a sort of taste of fall kicking in we've had a couple of days of rain and suns starting to shine now which is really nice but we had some nice rain the plants needed it, it was good but it shocked people a little bit they were like, oh my god it's supposed to be sunny but it's raining, what's going on? Okay, this is currently so let's put this guy here I'm going to be trying to be gentle so things don't bang around too much, it's smoking nicely I want to make sure it's not going to stick, not this one this one sticking would be a real pain let's do the same with this guy put this guy here sugar all the way to the top of this thing right now put them there I'm just going to give this guy a little wash get sugar everywhere these guys, the ones that are on five pound pots they're on smaller elements so I might have to kick this up higher which I will let's kick it up to five so the little guys are going up to five but because it's on a little element I don't want the pot at the bottom to burn on the element area because it goes outside that a little bit let's keep this up to a five as well so five for this this is medium I'm not stirring it yet oops, I kicked up the wrong one to a five I'm kicking this one up to a five oops let's kick it down to a three I should be putting it on four I'm going to put it on four and this one I'm putting on three right now for a few minutes I'm going to put a little timer on it for like four minutes half, half, half so the rest of this is just basically making sure the bottom doesn't stick these cook up okay stirring, stirring, stirring so once we remove the lids it's going to be constant stirring four pots to one and once these condense a little bit I'm going to add two of the pots together and free up this space here so once they're ready to cook we can start milling things right and we have if you want to know how this looks like when crab apples are cooking for that playlist here let me grab it for you I don't make crab apple I should be on the revents I guess I think I linked it up there when we put out a video this is what we call it the video this is what I call one of the videos which is watching crab apples cook in a pot and it's an hour right watching crab apples cook in a pot an hour video if you want to watch crab apple crab apples cook in a pot and that's the playlist if you scroll down you'll see which one it is four is good for that this guy will the little guy should start this little guy is already starting to cook a little bit the other little guy will this other little pot that we have is borrowed pot from a friend we told them we borrowed it they're out of town we're watching them place water in their plants we need an extra pot we're going to make sure we don't burn it anybody going to school school starts soon in my area two weeks I've already had some students starting to contact me when we start as long as it's clean before they're back virtual hots after you cook the crab apples down in the pot do you put it through a sieve? yeah to filter out the skins or do you eat it as is the crab apples the apples I think the apples I didn't put through a sieve applesauce before but what I did was take out the cores so I just took the meat from the apples so the applesauce we made has both the skins and the apples in a chunk for blackberries we ran it through a smaller sieve that we have but we're going to use a big sieve for this I jacked this from my mom so I inherited this I guess this is with me now we're going to consolidate the pots and then we're going to start milling the crab apples here with crab apples you have to mill them it's too pulpy because there isn't that much meat there's a lot of core there that's your timer they reach a certain point where they just break down it's super cool apples did as well I'm kicking this guy down to two and a half but not much longer heading to community college on Monday nice just finished my first week at my university you already started hey money school started today for me wow wow colleges started early college algebra and sociology and finishing up my commercial pilot life is nice double negative awesome awesome taking notes as I listen to the stream awesome okay thanks nice on that inherent yeah fantastic that sieve has we've cooked a lot of jams in that thing and it's hard to find a really nice big sieve for some reason let's see if we can lean this here we don't want to lean that there let's put this guy back here I'm going to give that guy a wash later because nice take a look at this the crab apples in the bottom are already breaking down the lid on it a little bit longer because this guy is under the microphone I'm going to try to be quiet as possible here with this one hopefully it's not too loud do you guys do you ever do any cooking with cherries I have yeah there's a cherry rice dish we ended up making we did a live stream of cooking a cherry I believe we've done it anyway if we haven't let me know we'll do it but basically there's a sweet rice dish that Persians make and it's called with that chicken usually and you cook up chicken and and then you cook up the cherries as well it's like cherry sauce and you cook up rice and then once the chicken is cooked you put oil in the bottom flatbread sometimes or just the chicken flatbread usually and then chicken on top and then the rice and the cherry sauce together you mix it in and you let it cook it's beautiful I'm going to keep the lid on it for a little bit longer you could take the lid off but I'm going to keep it on because I'm not cooking them up at high temp right oh Chicho search tanking on solo discography is being reissued on colored vinyl he put up signed copies on his website so he grabbed the sign oh nice elected that's a great album man that's a fantastic album how much is he charging for sounds good damn I'm hungry it's a great dish that cherry dish they're rather pricey elected that was 65 bucks definitely worth the thought for such a fantastic album yeah and signed copy right I usually don't chase signed things but sometimes it's a sweet thing to have we buy signed directly from the artist there's two many fakes on it but yeah and you know what I don't even like like for comic books there's signed cgc comic books and stuff like this the price they charge for them are insane insane this guy had incredible Hulk 181 the first full appearance of Wolverine and he had a price of 10 grand and this was how many years ago like 9 years ago incredible Hulk number 181 price of 10 grand it was like rated like 7 or something I'm like 10 grand isn't that a little pricey I'm like it's his right he can keep it he can just price it for what he wants but for me I'm like that's a fair bit to ask for incredible Hulk number 1 rated at 7 but it was signed by Stan Lee so he goes it's signed by Stan Lee I go okay he goes well Stan Lee is going to die soon so it'll be worth a lot more I didn't buy any comic books from that guy he had a whole bunch of other comic books when Stan Lee dies he's going to die soon it'll be worth more like dude sure you can think that way it's nothing wrong with it if you want to think that way I'm just not into that I'm just not into that I guess he was happy when Stan died because this comic book was worth more I don't want to be part of that I've considered buying one of Mariah Carey's albums at a steep price so you can imagine your love for that album nice a record club I'm part of just reissued her album Daydream on golden vinyl wow I wouldn't buy from him Stan Lee definitely wouldn't support no I wouldn't buy from him he wouldn't I didn't buy anything from the guy and I was in a buying buying phase at that point buying mood Abdullah Abdullah how are you doing Haza Haza I made it today nice Hanna how's life interesting emancipation of Mimi is certainly my favorite emancipation of Mimi I don't know that what is that is that Mariah Carey you can see this was filled up to the top it's shrinking down this is a good temperature nothing is sticking to the bottom I'm going to keep the lid on it for more I like the temperature the way it's acting it's not sticking to the bottom which is a good thing but I am going to bring this up to hold these guys these guys get hot they went zapped all automatic like the 0 to 2 9000 to 2000 stuff I used medicinal marijuana mints the other day I felt like frosty snowman I don't even enjoy her music all that much but that album is nothing short of fantastic in my eyes her voice is ridiculous really I'm not familiar with it I know Mariah Carey I've probably heard the music but I don't know which album is from very fantastic got a new job today nice Abdullah and got my article on soviet-palestine relations published in a journal saying no way I seriously have to post it on the discord political forum seriously if you got stuff published post it there if you have stuff up would love to read it I wish I could bring them on to the plane tomorrow I'm going on an 18 hour flight yikes you could bring them on a plane tomorrow it just wouldn't have to be in your tummy Dante how are you doing sorry for a double message yeah I got zapped do you need a mod in this chat so far everything seems to be okay Dante thank you very much for checking top fiverr is here too awesome awesome thanks top fiverr for beating here in the stream mod crew is strong today nice well of course I'll post it on discord today okay awesome Abdullah alright I'm going on there okay Dante you chill brother and by the way don't feel obligated to do modding if you just want to chill I don't want to put that responsibility on you guys because this is about just chilling and joining I can always just ban people if I don't like a message I'm busy I don't have time to talk and tell them to time out and chill I just go ban boom done I have to fly to LA then 18 hours to tell a baby yikes it's 18 hours to tell a baby I'm just checking the bottom making sure it doesn't stick about that about the head out twitching Jason hope y'all have a good one you too Jason hope you have a fantastic day today only bound worthy of things I'll say revolves around 80s rock there's some good 80s rock there's some amazing 80s metal 80s metal is great 80s pop rock but that's not something I was listening to I was doing the metal scene back then I haven't had crabapple butter since 2004 so my great-grandmother was a queen of making it part part part part part part 80s 80s peak music there's some amazing music came out in the 80s really there's some fantastic stuff that came out in the 80s I'm going to kick this guy down to a 3 and put them on this other guy's career coming up here so I'm going to take care of this guns and roses are fantastic 80s synth pop yeah let's see what's going on with this nicely let's get this one kick the little pop into 4 number 4 deep berry, Freddie Mercury, Michael Jackson I wasn't into Michael Jackson even though I saw his show in the 80s journey, journey, it was an amazing sound I think the guy died of he had what do you call it, gun lung cancer it was a smoker the police, I used to know how to play wrapped around your fingers on the drums Metallica, Journey, Megadeth Dawkins, Rios Rios Speedwagon fantastic man I love the 80s synth pop traditional and Rush Rush traditional gothic rock industrial EBM and the earliest black metal guns and roses this goes on and on it got to put me into some quality 80s albums dude moving pictures, Rush permanent waves Rush Iron Maidens, Number of the Beast guys, there's a few there's a fair bit Zeppelin albums came out during that period pretty good I don't know Steve Perry's music I love my fair share journey 100% guess who one of the greatest singers oh Steve Perry's journey is a journey singer that's right, isn't he Steve Perry is a journey singer for sure he's a journey singer Steve Freddie Mercury 3 feet high and rising by Dela Sol is an amazing 80s hip hop really, 3 feet high and rising Dela Sol I know that such iconic voices the only superpower I have is I can transform into Steve Perry during Lerner and Silver Clips Dela Sol and Tribe Call Quest Tribe Call Quest was around the 80s really I'm going home gonna taste some delicious meat that's what we want I'm gonna take the lids off these guys should I take the lids off these guys I'm gonna keep it off for a little bit longer the sound you're hearing is just from what do you call it lid water dripping onto the elements this is curriculum nicely look at us, smells good yeah, we're taking the lids off these two guys so this guy here I hope you can get to show him Israel as well hopefully I know there's been people watching from Israel okay time to put on my apron splatter time is coming up be cute ATCQ Tupac was 80s, early 90s was he late 80s I guess no one from my journey has died yet to my knowledge who was it that died that was on journey caliber he was native indigenous he had long hair what was that I thought he died of lung cancer it wasn't journey Dave Perry put out a fantastic solo album last year his first in over two decades wow I saw that he goes online and Blue Oyster Cult fantastic, I gotta look up I gotta see Steve Perry's face is he the person I'm thinking about Steve Perry yeah, yeah, yeah, he didn't die I thought he died dude, what the hell no he didn't die, what's going on oh man, I'm happy he didn't die I'm finding out like 20 years later Steve Perry's alive Steve Perry's alive look at this guy go we're kicking this one down to a two I gotta check on these little guys let's put this here for now it's not sticking yet this guy you guys can't see this one look closely on these words put the lids on so I'm gonna put a timer timer is your friend when you're doing these types of cooks timer four minutes he was journey singer in 1977 until 1997 such an interesting beautiful voice Arnold Penada is their current singer and they're fantastic oh wow oh the clash, dude the clash, who do you know for sure, for sure London Calling, did that come out? London Calling was late 70s wasn't it I'm up and out I've never heard of I'm sure he's great he's fantastic, he's from the Philippines I've seen Journey twice with him this is really Ronnie James do you know what I love and hate when Ronnie James do I love his solo stuff but when he took over Black Sabbath as a lead singer who could replace Ozzy right, seriously who could replace Ozzy and Ronnie James do beautiful voice lightning in the bar by the way, yesterday in Victoria right now I'm doing a metal festival I didn't know about it until a friend of mine sent me a link and yesterday I went to an open air free show where like it was from 5pm till 9pm and what's some metal there's some fantastic metal here I had no idea in the town I'm in right now fantastic metal Ozzy hell his own but Ozzy's shoes simply can't be filled they couldn't be filled and Van Halen Van Halen put out some amazing albums great albums gonna have to taste the sweetness of this let's check this out we need a little he did hold his own he can't knock that and Dire Straits put out some amazing albums Van Halen Van Halen San Diego just didn't do it as much did he so two pounds you know what it chills down a little bit two pounds was a fair bit I added one and a half to those so those are gonna be sweeter than these we could throw in a little bit more apples this isn't sticking which is all the bones should we add more apples? so instead of combining them let's just add more gotta be careful with the splashes so the ratio is changing right? I have no idea how much more I added let's say we added let's measure it set timer good stuff I'm gonna remove the lids for these I don't want them to spill over let's check them anyway this is now when we start getting busy I'm gonna keep it on a little bit longer let's make it another four minutes let's check out this one after four minutes we're gonna take it off brothers and arms is incredible really it is incredible we're gonna do a measurement so I buy it we need to scale back so that's a little bit over a panel let's say we added one and a half pounds more so our ratio just kicked up to nine pounds of crab apples for the big ones and two pounds of sugar right? nine to two the only problem is we're gonna have a pot problem I'm gonna have to mill this right? so we're gonna have to bring out a jar and we can mill the stuff in or pour the stuff into something else that's good it's not sticking just fill the bottom off topic but this video is the perfect day some more after a long day being running around running all around Manhattan and Brooklyn from 7am to 4pm need some chill vibes awesome Abdullah you said pot problem luckily I have no different type of pot problems on the west coast of Canada most people don't have too much problems but we do have a pot problem we need to be able to mill this stuff into something let's see what we're gonna mill this stuff into we might have to go small pots until we've freed up one of the bigger ones right? this one's reducing too that's good it's got another 45 minutes I'm gonna add on another 4 minutes for the lids so we kill the timer add on another 4 minutes this one's curdling nicely too I wish I had 4 cameras I'll show you the other 2 up here with the next upgrade we get more usb ports and a more heavy duty computer where we can do serious multi angle stuff I see it bubbling contrast of the apples from then and now it's insane, yeah big time big time that's one of the things I love about making these things all of a sudden you put all these ingredients together you get something that is just magnificent and looks a little different than what you started off with phenomenal cinnamon stick time I spent the last hour trying to clip the squirrel from yesterday but Twitch needs me clips don't work properly at all no idea what's going on KC the odds are thanks for trying that anyway that cracked me up man there's a big fat squirrel I've caught him a couple of times on the patio sometimes he's sitting in our pots just eating something looking at me until I open the patio door scoots off but what the odds are I'm right now I can't do editing right now that's right I'll see what I can do if I can get back into ghetto editing style with my editing computer I'm going to take that clip and load it up as an individual clip I'm going to call it big fat squirrel I hope you can do it if you can do it please let me know if you can get the clip done with it a couple of cinnamon sticks let's throw three in there three cinnamon sticks in this one three cinnamon sticks in this other one and then load it up on betrude and YouTube it's a crazy clip and during the live stream I actually saw the in the video on the computer I saw the thing brushing but I didn't see the squirrel I saw the leaves going chicho you need to make your own restaurant dude restaurant business is a bad business to be it almost as bad as loading videos on YouTube almost as bad so maybe it will move up for me right chicho is a great name thank you Envardo okay see someone else can probably make the clip easily it's all like exactly 58 minutes you just get an error every time and then it cuts a completely different time the big fat squirrel has got a connection with Twitch it's telling him to not reveal his identity it is a pretty big squirrel though he's been eating well on our patio for a couple of years now a little bugger we fooled him this time though we took all the grapes let's come off that as well let's turn off the timer let's put these guys here let's see this one oh yeah this guy off too nice and we're gonna go through cinnamon sticks in the other ones too two cinnamon sticks in the little guys they're little cinnamon sticks they're not the really gigantic ones two cinnamon sticks in these guys as well what is that you're talking about Envardo in yesterday's stream the big fat squirrel make an appearance on our video on politics and economics at 58 minutes trying to make a Twitch clip from yesterday's stream but what happened on that clip the big fat squirrel showed up thank god that was squirrel that was a hoot okay cool so basically all four pots right now are looking like these guys right these two up here so we're just gonna have to keep on stirring these and there's two different types of crab apples I've been able to make crab apple butter with one of them is these ones the yellow ones and another tree that we have locally I didn't visit it this year I was too busy doing other things is red crab apples the red crab apples were a lot tarter than these ones you should make another Russian recipe like the one you did with the borscht I tried the borscht only once and my knee buckled because it was so big borscht is amazing borscht is fantastic and we will I think once fall comes along in the summer I cook up a lot of fruit and we simply belong to a CSA so we eat a lot of salads a lot of greens and stuff like this in the fall I do heavier cooking because you need to stay warmer and you have access to root vegetables and stuff like this Eduardo here I can taste the tart just thinking about them nice I'm going to taste the lots let's taste the little ones let's see what the sweetness here is I might add the well I'm going to crab apples these guys as well that's that one so we freed up a glass bowl that we can use to transfer one of these pots into that way we can use one of these pots as the milling pot cloth on top of the computer so we don't get crab apples splashing on the computer and kill our live streaming computer which will really suck me hopefully it won't heat up leave the vents open let it breathe keep burning me just tried to clip and failed the squirrel is too good at keeping his privacy oh maybe it's not just me maybe the feature is broken borscht is amazing when I lived in Moscow over fall and winter I got it down to a science nice borscht once you get the recipe down back is phenomenal this is totally random create a butt craft dinner and cream mushroom soup so no you can't put craft dinner in the borscht homemade borscht no no no I might be able to do an official highlight nice, that'd be great KC I'm just cracking open a beer chicho what kind of beer do you drink labasse bleu no brother I have drank that for my most Canadians but when I was drinking beer I'm not really drinking beer anymore but when I was drinking beer I went from one of the reasons was because we had a lot more choices in terms of beer with local breweries so I went to more craft beer less pest water more substance one beer I really like drinking is killkenny I really like killkenny so creamy just delicious so if I had a choice of drinking a beer I would pick killkenny if they didn't have killkenny and if they did good Guinness I'd do good Guinness there is a Czech beer called barren which I really liked it's fantastic and there's lots of local breweries on the west coast that we have that's also made from maize and beers Guinness is black beers it's black but it doesn't have that bitter taste to it looks like Pepsi looks like Pepsi but killkenny try killkenny killkenny is underrated killkenny is amazing we're going to kick up the other let's cook it's like a volcano I'm kicking this guy down to a three the little pots and the little pots a little bit above a three but basically because I don't want it to burn dangerous if it burns she said do you enjoy number theory any video on it? I haven't done any videos on number theory number theory is more of an exercise I find cold stuff but I'm not it's not innate to me I struggle with the different types of theories and stuff trying to make sense out of them I like big data I like graphs there's a little bit of a leaf might as well take that out right now from the harvest picking there's a chunk of leaf agree before I converted to Sufi Islam and quit drinking I was a big fan of killkenny yeah killkenny how long is it before wine it turns to vinegar where is it different for every wine I think it depends where you store it as well too right if there's oxygen I think oxygen being in it how long before wine turns into vinegar good question I think it depends on the conditions you keep it in dangerous dangerous especially since I'm reaching over trying to stir these little guys too Abdullah I haven't broken down these other crap apples so apple liqueur apple liqueur should work I can't see why not yes in fact we do whirling zikar at my mosque on Thursday nights nice nice have you heard of the female Iranian the one we put out a video let me find your link let's see if it shows up not to start no it won't start Farima Buranji here's an interview I had with it and then there's a couple of videos after that where let me give you the link I don't know if you've seen this and then there's two more videos where we show over whirling and stuff their present became a darvish two years ago cool I can't really drink alcohol where are we Thursday night I don't really drink alcohol catat the potato cat the potato cat alcohol and it would be easier to explain myself if I said it was because of my religion people pegged me for recovering alcoholic now when I say it yeah people are when you tell people you're not interested in having a beer or anything they're like what? became a darvish two years ago yes she's very talented in the whirling itself I don't have a good bit of disagreement with her views on Sufi theology do you I like disagreements okay we're going to kick this guy down this guy here down to because this thing curcly is not that thing but we're getting burned great thief ah no way you got it awesome think I made a highlight it cut it cut a little shorter than I intended at the end but I think it works nice great thief yeah I've seen the video like I said very talented but frankly the interview kind of bothers me because she gets a lot of things wrong historically and theologically about the origins of Sufism she knows her dance though I give it to her there awesome awesome Abdullah if you have other sources of information regarding origins of Sufism and stuff like that please post it in the comment of the video right because I don't for me or most people we know nothing of the history of Sufi is a dark wish I can't pronounce it so share your information having disagreements is a good thing is a great thing actually dialogue and providing additional information I hope that clip work KC great thief big fat great thief oh I forgot to turn on the oven pooper scooper distracted let's turn on the oven is myself getting burned 350 absolutely thankfully during my BA I did a minor in Middle Eastern Islamic studies so I have plenty of great links and book recommendations awesome awesome now be careful with providing links on YouTube it kicks it off to the spam I have to go to YouTube spam comments there's some legitimate spam you get a lot of people spam and whatnot but there's a fair bit of stuff that I have to approve manually because YouTube kicks it into spam spam more so don't go crazy in one comment providing a lot of links maybe like two or three and let me know if it doesn't show up and I'll check the spam on YouTube or the distinct line the viscosity of this is good you just need the new spam apples that we added to break down let's just splatter a little bit I wish I had two I would put them on both of these like the very first ASMR video I ever saw of yours you were showing your grandmother's back and you mentioned it was from Tehran and it piqued my interest been hooked on your videos ever since awesome awesome I'm playing with back with my grandma because she lives in a different city month now I call her up and she goes where are you the backgammon board is running away we need to play I love that backgammon board I have no idea how many hours of pleasure, joy it's given us the Iranian connection and my grandma told me my great-grandma bought that board she went to the bazaar and at the time I think she paid 20 Tomans right 20 Tomans back in when it was 1940s or something 1950s was a lot of money and she bought that board and initially she tells me they were like oh why'd you spend so much money getting this board that's too much blah blah blah now they're like man that was fantastic yeah those backgammon videos are fantastic Salam how are you 311 yeah the backgammon videos dude so happy I made those or we made those of my grandma and the live stream we did here nice nice nice so we need these big guys to break down so we're just waiting for that until we start the next process for the milling oh look at this one easy we're gonna need to try these see what happens with the sweetness level it's still sweet but pulp in it so when you eat it you get a little pulp that's one reason you have the millings the apples are very pulpy seriously it looks like it's coming along yeah for sure the sweetness on this should be pretty much the same as the other ones not as tart as the red one so it would have been better I might go do a switch up maybe ok we're kicking like this down to one point this is like k.o.s level some more crab apples to this day let's take a while before to break down transfer this into a pot no sugar at it we do need the sugar should we do, should we do this is nice I'm gonna kick down to a warm so I'm gonna transfer this into this because it's gonna free it up then what I'm gonna do is I'm gonna jar this guy and it's gonna be sweet so we're gonna keep track of it knowing that it's a sweet thing this is currently like mad I'm falling down dangerous dangerous dangerous let's transfer this let me turn this guy off so I'm turning off this element and I need another let's put this guy here for now getting a little bit of brown here see you can see but it comes off easy so it's not burning yet so I'm just gonna pour this in another pot cause it was already too much let me mix some of this up so nothing's burned at the bottom super super important save yourself a lot of headache and save yourself a lot we're gonna allow this to cool down a little bit this element and then we're gonna start it looks more akin to a stew with potatoes in it than anything I've ever supposed to have now we've been at oh yeah take a look a little bit of a little bit of burnt stuff here I don't want it to drip on the elements so this is the lemon spoon we're using take a look it's gonna go out I do want it to reduce a little bit more actually and this guy we're just gonna leave on the side and as soon as we jar this one I'm gonna add just straight up crab apples with this for this guy not just a pot of it so this one we're gonna jar one called sweet so let's transfer this let me show you what we've got so far start jarring in the middle and have crab apples cooking in that one I think that's what I might do so I'm gonna put crab apples in this one I'm just gonna give this guy a little wash the reason we're doing this is we gotta mill this stuff I forgot about the milling for a second I'm gonna have to head off and cash the rest later peace to everyone peace KC thanks for sticking around thanks for the clip thanks for taking care of your business have a fantastic day that's that this guy's cooking I'm gonna kick down the oven down to 300 because it's already at 300 or 350 so it's just telling me it's already at the temperature that I want it to be at it's cool down enough and we're gonna start milling the only drawback is we probably want to mill in a smaller pot don't we okay I'm gonna transfer one of the smaller pots into this so so transfer it into let's take this one put this guy here a little bit of spillage, a little bit of browning that way you guys get to see what's going on I'm gonna eat this browning stuff this stuff is amazing caramelized greetings what are we cooking we're making crab apple butter remove this guy here and we're gonna kick this down to a one really really good this guy's still doing okay at three and a half let's get this guy a mix and this guy is doing good and we're gonna mill this guy right now as soon as I've washed this these guys out I'm gonna turn this guy off that's right below the microphone because I don't want the bottom to stick to this this one's a touchy but this guy looks good my guy's going away be careful not to hit the camera let's leave that at a one so basically we're just gonna start adding the only drawback is plastic is high grade plastic but it's still plastic I haven't been able to find a metal mill this large in my area yet I have to go to some kind of industrial kitchen supplier I guess to get and again just like the blackberries you go in the milling direction and every now and then you gotta go the other direction to get the pulp off the sim I have to scoop these up with a spoon you can see all the seeds and the pulp in here and I'm using the smallest mesh size so the milling is not that bad it goes fairly fast with a big sieve with a little mill not so fast super fun at one purpose right now just the mill actually I turned it off so it's good and let's give this guy I'm gonna kick this guy down to two and a half and this guy's still on so I'm gonna turn it off so everything's off except this element in front of what we're doing milling this one I'll show you how much we've got I'm just gonna pour water on this and just put it in the fridge you can smell the apple seeds apple seeds have a certain smell for them and sticks I'm just gonna put in with the pulp for now see which is okay and then we're gonna wash this yeah we do need to wash it and then we're gonna throw crab apples in this and just cook it up take this out the skin you get see this it's like a fruit roll up so good we're gonna mill this wash that guy throw crab apples in it with lemon juice and just cook it up with a little bit of water reduce it I'm not gonna add any sugar to it because I'm gonna mix that crab apple with these guys to kick down the sweetness crab apples crab applesauce anyway so let's put this guy here let me get this guy washed I'm gonna kick this guy up to about a one and this guy we wanna keep pulp free so I'm gonna put this guy because it's the one we're gonna use to scrape off the bottom of the miller okay what we're using for milling now this little wipe we're gonna fill it up full of crab apples and cook it up we're kicking it up to three we're gonna do this over here so it's not loud too loud for you guys we're gonna add a cup of water that's about a cup a little bit less and we're gonna get the lemons squish the lemons and throw in one and a half lemons two small lemon juices kick this guy a five we're gonna put a timer on it for ten minutes so we've kicked this up to a one let's get these guys to spin make sure it all looks good and that guy's turned off so this guy should be fine it shouldn't be burning at all nope that's good now we're gonna have to give this guy a wash but before we do that I'm gonna taste this let's see what it tastes like I'm gonna switch this guy up look at that the sort of a fruit roll up thing that we got there I think it's gonna taste amazing well it does taste amazing let's just put that there and bring a new tasting tray let's see what we got now this is for don't pulp crab apple stuff I'm gonna put it with these guys over here and then we need a new tastings sort of dry makes your mouth dry tastes great actually we have to kick up the temperature for this so I'm gonna put the lid on it let's put it up to a two and I'm gonna give it a little wash before I put it on just so there's no pulp in it you end up getting nice, that's very good one cup of sugar to this and it's gonna have two different types of sugars in it so I'm gonna throw this in just a little bit let's see what it tastes like a little bit of sugar because the odds are we're gonna add this one when it cooks up to the two that we added it's gonna be a little sweeter than what we had here so I'm gonna wash the lid for this this guy two perfect I need to transfer that guy into this and I need to wash this guy let's put this here for now let's put this guy I'm gonna kick the little guy over here now to a two this over to this guy we need this guy for our setup so you can see what we're doing with the jar because we're gonna set this up between the two pots take this put it into this I'm gonna kick down this guy down to a four yep we don't want to accidentally burn wash this guy because we want it to be pulp free one other thing we need to do I need to take one of these pots away and boil some water and you know what I'm gonna do I'm gonna do it do it on this we're gonna do it on that that way the noise level is not very much just gotta make some room for this guy put it away we're gonna boil this water because we're gonna do the double pot thing for the lids so let's kick up the temperature to a max as it goes timer it's about to go off it looks good it's cooking let's check it out make sure the bottom is not sticking that's a good consistency that's nice I'm just gonna leave a little bit off of this to accidentally mess things up part of it is sitting on an element so let's do this that's good and then when we put the lids on or the jars on you'll be able to see this guy's just gotta cook I'm gonna put it on not on four is good so we're just waiting for this water to boil I'm gonna get this to a level where it's steaming non-pulpy nice and dark hear the sound boiling slowly so we'll max out and catch the rag on the fire a little snack it's called rice something it's sort of they come around I forget what these are called these have a little bit of seaweed on this is like snack my partner made with couscous, lots of greens tomatoes, squash, kale a whole bunch of stuff with turmeric and some spices it's super good for jars I've washed all of these I'm just gonna put them in this second pot and then pour the boiling water on top of it and then double pot the water turn it down to three and then fill it up with water not fill it up but half way a little bit less actually I'm gonna kick up the temperature this guy, this guy, this guy this guy here for now this is what we've done I'm gonna double pot this guy I'm just gonna wait until the bottom pot starts boiling the water starts boiling a little bit more okay and then we're gonna start the water process so we don't need this lid anymore let's put this over here this lid we're gonna put on top of this guy and this guy let's put it there I'm gonna kick up the temperature on this now a little bit I'm gonna check on this guy I'm gonna kick up the temperature to about five I'm gonna squash in there the tomatoes, the green or heating up nicely wait until the steam is a little bit more before we start the jar process I'm gonna make some space for it twice cooked pork I'm gonna kick it down to a four let's take this guy these jars out of the way let's put these guys over here in case we need it as we jar we're just gonna put them over there these two are level worse we want it to be bubbling so I'm gonna kick it up to two and a half we can't have the temperature of the sauce, whatever it is going into the jars the temperature difference to be too much because it will crack the jars right I'm kicking this guy down to a little bit less than a four a little bit of burning going on I'm gonna kick it down to a one that's the trick of this problem spot right now we can't have burning going on the elements I'm using up space here now right here kicking up the temperature on this to three before we begin jarring as soon as we finish jarring these guys we can mill more and if we have any crab apples left over we will I think we're gonna make some crab apple chutney we made it before and it tasted fantastic we have the recipe here it's really good greetings from Amelia sweden greetings sweden google translate, can't translate crab apple what is it especially type of apple yes, a special type of apple it tart apple, it's like these guys look, like really small like crazy small right take a look and if you check on my twitter or go to discord I posted a picture of how many crab apples we're cooking today and here, take a look that's what it looks like when it's fully cooking when they're in whole and then this is when it's gone through puree and this is what it looks like when I haven't taken out the pulp yet take a look I haven't milled it yet you can eat it like this the part is crazy you can eat the whole thing just pop it they don't get it much bigger than that that's about the same size nice we like to have apples up here but we don't have the climate oh you can't grow any apples in sweden out of T how are you doing, no worries we're going to be here for a while we're going to be here for a while we've been going at this for how long we started at one window for three hours so far we haven't even started the jarring yet just finished work nice just finished work, it's late you just finished work at like 4pm so you're talking like midnight yes the north all up in the north sweden climate is very much like canada so southern canada we can grow apples here where I am, they're really good Hench Rohan I'm of Swedish American stock ancestor so we're from Linköping but now live in Malmö and Lund where is Emilia Emilia finished at 11pm just got home I should say 11pm on saturday I must have seen some chaos if it's downtown let's make sure this guy is not burning before we proceed any further and they totally break down when they cook like really they're like become mush yeah I think apples grow in skin we can grow apples here and stock on coal yes made it for the stream intelligent blueberry how you doing three hours and we haven't started jarring yet back here let's just cook it away I'm just going to kick it up to like a three speed up the process Emilia is in Vesterbutton I live in the highest area of the country we're just at the base of the polar circle wow they like 24 hours a day and sound cool Vesterbutton wow you're in the middle of nowhere haha fun must be peaceful last for sure hope you don't go stir crazy after too much northermost I've been in Sweden in Dalam we're kicking this up we need this purple one we need to speed it up let's see the temperature on it let's see what it tastes like it's cold but it comes out more when it's hot to three and a half should we try? should we start? let's take a look let's see the bubble a couple of times there's another one a lot of the blueberries, raspberries lingon lingon and cloudberries just outside my backyard cloudberry equals Swedish gold I've never heard of it awesome with ice cream looks awesome ice cream what is it called? cloudberry I've never heard of cloudberry I wonder if we have it here lingonberries my Swedish grandmother makes the best lingonberry jam I don't know what lingonberry is either this guy's curdling this guy's not bending before we start the jar process so I'm going to kick it down to two this guy's there then we kick it down to two just to make sure it's not going to burn this guy's bubbling so I'm kicking it down to a two and a half nothing sticking at the bottom this is what I'm doing so you guys can see what's going on I'm going to put a little rag in this too nice rag, rag in here lift this guy up right this guy here kick it down to a two and a half let's do let's do just derive what would you use the crap up a butter for you can eat it with toast and jam and stuff like this just by itself you can put it with yogurt with cereal it's really good it's like phenomenal lingonberry my Swedish grandmother that's just great with all kinds of old recipes love jams for the forest same and this is all harvested I picked these crab apples I just I thought it was actually like butter yeah I don't know what they call it crab apple butter I really don't I mean it's spreadable right but it's basically crab apple now remember we're going to listen for we don't want it to crack so we're going to go slow we're in glasses that's why it looks bigger here we did a wipe because we want it to be tight sealed right and throughout this process we should hear them go click click seal up right nice I'm kicking the temperature on this now to a two and these are 500 mil jars need to do I need to stir this guy hell the mess is reception not that that's some tourists here from one I'm sorry if I can't read your thing right now I can't approve it because make sure we don't burn anything right they want crazy bearing but they would rather bury from the forest and keep them they hold around in the very bushes all day got to appreciate what you got close by we get really small apples here like grapes I'm getting inspired to try to make some I don't know but I'm going to allow your comment I'm not sure why the stream didn't like it grape her it disallowed that sorry grapes yeah Ron for some reason pushed in like grape her I don't know what that means but I had to approve your comment this isn't sticky that's good leave it to just a little nudge down that's so sweet for some reason twitch doesn't oh there we go spot of tea thank you very much during the jarring process I can't really pay too much attention to the to the chat what does that mean anyway I have no idea I must have some kind of watch out for 50 mils let's see how that works this guy now has a 1 one of them just sealed if I'm not reading the chat game do this and then get into the milling process again there goes another one I'm sticking a little bit I'm going to kick this down to a low just let it sit on low even if it's obvious when you preserve with heat the jars last for a really long time yeah we do the same with our lingonberry jams yeah for sure I'm doing a huge cook this year I'm going to leave the lid off this so that way we have preserves for a few years brown's gotten a little sticky why are you so hypnotic eh might have taken a 500 almost almost almost almost almost I'm going to cover these up so breeze or anything hits them or like water splashed so let's do this we got this so I'm going to turn this off now we're going to get into the milling again but what I'm going to do right now is taste a little bit of this taste a little bit of the other pot here I'm going to move this guy here for now because I'm going to try to reduce the sweetness of that one so what I need here's a pulpy one tasting so I'm going to taste this one see how sweet it is taste of this and that is very sweet so what I'm going to do is I'm going to taste this one because we only added one cup of sugar to this and we added basically for the little guys we added a little bit of the other one we added three so I'm going to do this right now I'm going to mill one spoonful what do you call it, spatula full or whatever the thing is pouring from this one the sweet one and one from this one which is tart and that should give it a nice flavor but what I'm going to do actually before we do that I'm going to mix them together and have a taste see if the ratio 50-50 is going to be good so here's one spoonful of this and let's do one spoonful of this let's do 50-50 let's see that's about 50-50 a little bit more on the tart side mix them up let's see if we like the sweetness on this that's good that is fantastic this guy's going to come along we're going to put this guy let's just let that guy there because we're going to mill so make sure this isn't going to stick in the bowl and we're going to have to kick up the thing so what I'm going to do I'm going to give this a little wash it just makes it easier we don't get it burning at the bottom so before I give it a wash though I need to save look at this goodness look at this I want to save this because it's super delicious put those there we don't want that a little bowl this will be our excess bowl to do right now is put more jars in the oven so I'm going to do a little rearranging almost that's going to suck jars I'm going to bring out the glass and then put it in that is crazy hot let's put these some really small ones as well just as my little gifts let's do a couple more 500 then we're going to start hitting the 1 liter bottles jars let's give this a spin so when we're milling we're going to do one of this one of this I might not have enough jars remember we've got two more of these still waiting to be milled let's bring this close let's put this guy here on this village should we pour it with this we'll just pour it with this guy let's bring this closer so we don't get any spillage of the pulp can we fit it inside there perfect fit it inside there I'm going to turn this guy off and the only one on is the lid one we're going to start killing two three four of the sweet one and one two three four and this is here I'm going to up the angle on this see if you guys can see what I'm doing here with this one at least you get this angle you guys let me know what you want off we go can we keep this up a notch and we'll see what's going on this is a stock order about three liters of cherry berries and 70 CL of rum, oh wow boil them and let it cool awesome jam but made a lot of tasting so you don't get too sweet if you ever make cherry jam or other cherry liquor yeah cherry liquor we made there's a if you do a search for chicho and liqueur you'll find I think there's three or four I think maybe three videos we have and cherry liquor is one of the main ones that I make cherry liquor is absolutely the bomb it's so good so good love cherry liquor actually let me do a little taste of that since it's being mixed together make sure we're still liking it we'll just scrape off the bottom here really that's delicious four three didn't put any cinnamon sticks in the sour one either very rum and sugar of course I make it with vodka vodka and sugar not rum what do you call that contraption thing milling a miller I guess but I want one but don't know what to look for I think it's called a processor but this whole process what we're doing right now is called milling the jam milling the sauce greetings Randall how are you doing we've been going for three hours and 37 minutes cool and the color of this one isn't as sweet it's a lighter color they are called food mills cool thank you Sushi I'm kicking back drinking and smoking is lewisky smoking or drinking never try it can you describe the taste it has the apple taste but it's very tart and tangy but when you add the sugar sweet tanginess it's a unique flavor as you can tell it takes a little bit of work to do it just because the crab apples have so much pulp with them you have no choice but to include the core of the apple when you're cooking it yeah I saw one of your streams on that I like rum since it's a sweeter taste and I like rum absolutely vodka is so growing up drinking is in bushes for me yeah for sure vodka in general I think a lot of people when they start drinking use vodka is easiest one to go with because it mixes with everything really well absolutely vodka is Swedish well you guys make good vodka Swedish whisky is not that great though see the color difference between them you can't really see it that much now what I'm going to do is that I'm going to mix these two plots together so let's bring this over let's kick this into this a little bit of browning in the bottom I'm going to kick this guy up I'm going to kick it up to a 3 and we're going to put the lid on it let it cook up fast so I'm kicking this guy up to a 3 we're going to get up to a 4 let's put this guy here let's kick this guy actually we might leave this angle because we're going to be jarring soon we'll leave this guy here let's leave that guy there let's bring this guy here let's put this guy let's bring this guy in I'm going to change the angle of this camera so you see you'll be able to see it I think so, you'll be able to see it I need to create some space I'm going to create some space because we need the drawers to sit somewhere I'm going to move this guy here I'm going to move the mill I'm going to move the rest of this crab we're going to run out of drawers the odds are we're already going to run out of drawers so we have this much left of the crab apples that we might make crab apple chutney with it's very good we have a recipe for this I'll miss 420 I was going to take a 420 break no 420 break for Chicho so we got this we need to make space we need to make space let's put this guy this guy we basically have 2 more pots already cooked up blazing brother random looks like a lot of work getting that butter yeah for sure, it's a lot of work it's a lot of work it's okay, I can blaze later don't get me wrong Absolute Lock is great compared to Koska Korava Koska Korava is a Russian green label one isn't it oh finish finish move sign just that I've had my fill of it growing up nowhere Swedish whiskey is bad love, spy side whiskey looks like a lot of love is my favorite whiskey for dessert Balveny Balveny Balveny okay we got this guy going we got this going let's have a taste of this guy look this is the sweet stuff here's my tasting oh I can't use the tasting spoon I'm going to use the big spoon to transfer over to the tasting spoon now that it's cooled down because usually you're eating it very nice that's the sweet batch let's bring this up let's take one of these guys take a look at the color difference this is the sweet stuff it's like darker let's take some of this and see it's about to spill take a look it just sticks cool I'm going to make sure it's not going to burn it's going to hit the top of the curcule we're taking a 420 break I'm going to wash this no 420 break until teacher washes this let's put this guy over here this is crazy don't open up the valve don't look into the valve can't know when it's exploding I'm going to grab apple and my glasses we're going to leave the lid open I'm going to give this a clean can you see right on the glasses I'm going to take this down to a 2 it's going crazy thank you for the sub I appreciate it I could transport over some ground apple sauce to you glasses actually I'm going to taste it let's make sure the temperature is ok we need it to be a certain temperature let's see what it is let's give the 420 break we're going to start jarring you should be able to see the jarring here this guy is the ground apple we need the lid so much physics in this right now it reaches a certain viscosity and it just does this it's like volcanoes there's basically 3 different types of volcanoes the ones that explode which hold the gas in that's like mom's sing talents there's stuff like Hawaii I'm going to kick this down to a 2 Hawaii where it's very viscous and the gas escapes so there's no explosions it's just flow and there's in between let's start jarring we're kicking this down to a little bit below 2 almost did that KC how's it going jarring this is the second round of jarring we can't risk it so we're going to put it on the side the cauldron of bubbling bruise 150 ml 125 ml 125 ml and then we're going to go to actually then we're going to mill more so we need to transfer this over again re-jars for gifts 100% they're fantastic for a little stuffing what do you call it stuffing stuckers stalking stuffers say that 5 times fast stalking stuffers stalking stuffers so we got this I wish I had more little guys I didn't I didn't want to the little guys is just not cost effective you pay for the jars so much here's what's left in here so I'm just going to put this in our bowl let's put this guy here I'm going to give this guy a wash the gook on it really good just on the side it's like dried up so I'm going to see if I can get some of that let's put this guy here do you look the bottom one? yeah actually this shows it really good the bottom one is the sweet one and the top one is the more sour one because we mixed the one that had less sugar stalking filler stalking filler let's have a little taste of this see what it's all about now that it's really good joey leave thank you very much for the follow and we're back to the milling now before we start milling I'm going to put some jars into the tray again you know what I'm going to put this guy here for now don't forget the mix I'm messing around we're going to go with we're going to do as many 125's as we can or 150's no sorry these are 250's and the rest are going to be 1 liter so we got I got some 125's that are or 250's that have the labels on them already and we bought a cleaning so there goes one ceiling 3 more 500's 10 more 250's 7 or 8 more 10 more 250's and the rest are going to be 1 liter so we're going to have to mill again we have this pot and we have basically 2 more pots that we're going to mill so let's bring the miller over here's how much pulp we've gotten so far from 2 milling jobs so let's bring this guy over let's take care of this guy first alright now we're not going to need the lid again I don't believe so but we'll put it here we'll give it a wash process of so we need to mill I'm going to mix this up there's cinnamon sticks here now the only thing we still have on is the water with the lids that we're sterilizing alright so let's take these guys out cinnamon sticks, there's one more somewhere here is the third cinnamon stick I'm sure we'll find it oh I can't feel it let's start milling oh no we don't have to count anymore because this is still on the tart level alright so I'm just going to fill it up so much still to go the cook is done though now we're just milling and jarring which goes fairly rapidly, within reason of course we'll put all my glasses so I can read the chat you see what I said about that I sent some jars to Sweden I can share with Niki Kiri only 350 kilometers but it was nice what do you mean about the funnel case I'm not sure I'm not sure if you give me some as well alright nice I was thinking about putting these, doing auction for these or something just to raise money so I can get myself a new computer but I'm not sure how it works I don't know there's like sketchiness with food being mailed and shipped and all that jazz come to Victoria I'll give it to you as a gift Dante, how you doing you didn't even cook up all the crab apples Casey there's still like one more pot left that we're not going to cook up I'm going to run out of jars I think it's all going to be one beers I'm going to fill up most of them I was thinking a funnel would make it all your jarring stuff easier there's usually a kind of yeah, I tried the funnel the problem is you still have to pour it into the funnel you need the space to remove the funnel and then there's no spillage on it we've done it with the funnel I do have the funnel stuff here it's just extra equipment it just makes it one more piece of equipment you have to worry about the free pouring is not bad there's actually a kind of metal jam jarring funnel specifically for that it might make your life easier yeah, we've tried it Casey it doesn't make it easier it takes a little bit longer actually when you have one person doing it it takes longer with two people you can do it faster there's one ceiling that's really good enough yeah, it's once you get the process down we have the process down pretty fast we're not that pretty automated really you just have to wait until whatever it is that the jarring cooks up the funnel makes it a little bit cleaner if you're again, if you have the counter space to do all that oh, no, I don't have to count why am I counting? it's already mixed up we've got a little pulp in there we don't want that pulp in there we're going to slow it down we're going to get pulp in the mill we're going to search each other we need to say something in Swedish to render I wish I spoke Swedish I don't understand I've heard Scandinavian languages are hard to learn more carefully I'm going to kick up the temperature on this to a one speed up the process it shouldn't burn I'm glad I wore a tank top cinnamon stick I've got to scoop it out how much pulp we've got so far what it takes to sell food jam and stuff on there you need like a licensed kitchen to sell stuff on eBay I don't know what it's like on Twitter it's weird all the little things you put in front of people to do things do you use the leftovers pulp or just throw them I do use them we put them in big jars like one of the things I've done in the past is add liqueur to them or not liqueur add vodka to them try to make liqueur and it comes out okay it's more like a the first batch I made wasn't that great and then I added a little bit more sugar what we're going to do with these is what we did with the blackberry stuff which is just put it in a big jar here I'll show you as soon as I do this put it in a big jar and add water right and then put it in the fridge it sort of becomes juice right here let me show it to you here's what we have for the blackberries right so this is pulp add water and then mix it up and you can get the time we filled it up fourth or fifth time it's super good I'm sort of shaking it up but you can see the layer of the juice it tastes delicious with the crab apples we're going to get a couple of those jars the firm has been trying to make green takari zoom it's only me and I know you love your channel son I'm going to show him tomorrow it was amazing I think that's just general safety whenever you live yeah well not wherever you live I'm pretty sure anywhere in the second or third world you're pretty much free to make food and sell it you don't need licenses if you make good products people will just trust you and they'll come to you and if you make bad product or not safe product then you pay the price within your community if anyone can sell food then there's no way to control quality lots of people would get sick and they would put a massive strain on healthcare agreed to a certain agreed however there's got to be some kind of freedom where responsibility where people buying and people selling take that responsibility all for themselves it's just too much protectionism if you're going commercial level for sure I agree but if you're doing as an individual there's too many blockers they have problems that they don't because of it I agree they do have problems there's more food poisoning and stuff like that I think they're a hugely important loss selling it would be defined as commercial level to a certain degree for example there was a case about I think four years ago where a police officer down in Texas or somewhere Southern USA stopped by a children's lemonade stand I'm going to kick this up to three we want it to be curcly there was a cop that in a small town saw kids selling lemonade by the side of the road and he stopped by and told them to get their parents and stuff like this and asked for license for the kids to sell lemonade by the side of the road because by law said you need a license to sell food to sell drinks and obviously they didn't have a license so the cop shut them down they shut down a local community lemonade stand that's gone way too far there's got to be certain interpretation and logic behind some of these laws you can give stuff to people without any law being involved or you can cash in hand with people yeah cash in hand for sure but the cop shut down a lemonade stand yeah I think I both agree and disagree which makes it complicated I wouldn't care about kids I mean come on let them learn you know yeah agreed look any cop who shuts down a lemonade stand is rotten agree or pretty damn stupid right? he doesn't understand that his main job should be trust within the community but that's what happens people interpret laws they it's like people interpreting religious texts to look that another person had bad thoughts you must be stoned to that what? that's not the law that's a cop the person not the law's law he was the institution the enforcing institution stated that that was a law if you're selling something you need a license food products anyway so he went with the direct interpretation of the law which is weird I agree with you KC there's got to be some control mechanisms regarding food there's got to be certain tests that need to be done right? yeah you don't have business with a child's lemonade stand but I think much like religion if you take it literally that's the world I'm looking for you end up very forceful unrelenting just have room for interpretation they decide whether to act that way but as soon as the law is on the books there's going to be innocent people that are going to pay the price because some zealot is going to come along and interpret the law literally and we've seen that look at the laws against prohibition of cannabis it's crazy it's crazy we don't want to get into politics we don't want to talk about food I used to watch a cop vlogging on YouTube and I think he would look the other way if someone carried a small amount of weed at least he strongly disagreed with the way we've seen in the law you need some human judgment that children are allowed their fun not business equals no politics no politics please put a lot together awesome please keep politics and other heavy subjects to their respect you're the best awesome brother fantastic in the UK the only issue of warning for persons using a lot of weed sorry no politics nice okay we need this guy purple so I'm gonna kick it off to three and a half while we're doing that that guy's going I'm gonna wash this this is the good stuff the fruit roll-up stuff this is the good stuff scrape that guy scrape that guy look at that that's so good I'm gonna put that in a little plate and save this now I'm gonna scrape this stuff look at this ah it's nice I'm gonna put that in a plate put that in a little plate oh these are the spoons I've put in my mouth so we can't touch those I'm gonna put my fresh one I've tasted those purple gotta give that a let me take care of this to be able to buy unpasteurized milk directly I know people that do in my area let's put this guy over here and let's put water on top of this and we're gonna put this guy in this that's from a local farm but I can't do two regulations maybe if I knew a local farmer but I remember as a child getting here in our village was awesome how times are here and here's a kicker with unpasteurized dairy products they have amazing bacteria for your tummy like I have some unpasteurized raw butter in the fridge right now super powerful very yellow you can get yogurts and milk and stuff I haven't read up one on it but I don't buy too much because as Casey says it could upset your tummy I haven't read up on it I think a lot of the processed milk goes through to make it safer for us but feel free, yeah it does it does make it safer for consumption 100% right but you lose a lot of minerals and nutrients and bacteria good bacteria that you get from unpasteurized milk so you have to be smart about it you have to have a trusted source you can't live on pasteurized milk and dairy products you know you have to eat them fairly lifespan on them is shorter so that's one of the problems that people have that they think they're pasteurized so they think it'll last much longer than it will butter changes color depending on the time of year interestingly see I'm learning the information me too the US center for disease control says improperly handled raw milk responsible for nearly three times more hospitalization than any other food born disease source making it one of the world's most dangerous food products one of the most dangerous food products I don't know about that maybe on a short term on a long term junk food is the most dangerous food product sugar would be one of the most dangerous chips, chocolate bars and all that jazz okay I'm gonna kick this down to a two two and a half you can tell the stove top is totally dirty now yeah we have food safety lost for a reason agreed however on that note people from the west when you travel to second and third world countries tend to get sick a lot faster because we can't handle the bacteria coming in we're too sterile so that is an issue as well let's see what this guy takes like that's both shocking and sad because I feel the people that consume it just want to be more natural and end up getting burned for trying that yeah exactly that is far as I know wasn't there large outbreaks of coli before they started the proper handling of the milk most likely I don't know if it would be large outbreaks maybe from centralized dairy producer we need the steaming let's keep it at three and set ourselves up so let me do this this guy get rid of this we need the sink I'm going to wash this other pot too I'm going to kick this down to a two I'm going to give this a let's give this a wipe because we're going to put our other set up here so we can jar I'm going to get this serious clean up to do after this gentle quick wash one of these three space check on this one here's one more and this guy was on the outside so we can use another 15 ml a 500 ml here right so on the next fill up I'm going to put this jar in there too I just need to make space right now here's the other guy we've got to mill these guys we've got at least two more milling sessions to do let's put this guy here let's put this guy here next round of jarring let's put this guy here that's what it says ready again let's do let's have a last little sip of coffee okay, let's do it big loves more spillage this one's not good a little bit less than just check the lids there's a little bit of rust on them I don't use them especially on the inside on the outside I still don't use them but I used a little bit of scratches on them spillage just a top crab apple from 2016 back jar let's take this down to a one I'm going to start taking out one liter jar actually I've got more away somewhere else too this one's 250 as well it's a cute bottle we're in jar, start using one liter jars out of the the sealant ones sealant for one liter jars calm down is this going to be one liter? it's definitely a big the wrong time almost no dice a little bit more a little bit more should we use a little bit of this now that's too cold that's it, this one's going to be half full should've timed it better start using the bigger ones and the pure is full we need to make so let's move these guys over a little wash let's give it a little wash because we're going to kick up the temperature while that's filling up one liter jars in the also over here let's bring that out put one liter jars in there we should have enough one liter jars one liter jars eight liters there and we need to make more pure sauce getting close no cracks, I wasn't going to say it I was pouring there's like three times I was going to say hey guys, I've noticed we haven't had any cracks but I didn't want to jinx it knock on wood where's the wood the better in the previous crabapple wars, yeah, 100% let's make more pure we need to bring this guy over let's do look at this, it's already hardened look at this pop this look at the skin on this I need to save this oh look at this this is like magic look at that that's like a roll up like goodness it's got the pop on it but it's okay that's pretty good these ones are going to be sweet so those ones so far those two batches should be more on the tart side the first batch and these two bowls basically are going to be on the sweet side definitely need to keep track of that because if we're going to give it as a gift to someone we have to ask them, do you like tart, do you like sweet this one is the one that crabapples in break down enough maybe I should have cooked it a little bit more but that's okay we're going to actually turn up the heat on this actually it is on one so I'm going to leave it on one shoulders when we're doing this we've got a cinnamon stick here I think I need a new bowl so let's put this here I should have maybe cooked up this one a little bit more I'd be tempted to throw the stick in the blender and put them back in the maybe crunchy if it didn't blend up properly someone could break a tooth on it I guess it would give it a strong flavor I think the cinnamon stick what I'm going to do I need to go really far I think what I'm going to do with the cinnamon sticks thank you for the follow planet something what I'm going to do with the cinnamon sticks is what we did previously with the cinnamon sticks which is go grab a bowl of vodka and need liqueur out of them and that's the one we have with the cinnamon stick from the previous one is fantastic neglect the wife good night good night Rahan thank you for sticking around watching the crab apple stream say hello to the wife I've been told I'll give you 10 year extra life expectancy these ones I should have definitely cooked up more they're broken up almost it's very easy to squish that's fine I'm going to heat this one up a little bit more than previously get it to percol because the crab apple this one weren't cooked up as nice one more cinnamon stick this larger food mill is super sweet really super sweet this would have taken forever with the smaller food mill just the volume it handles it's like twice the diameter the volume would be quadrupled the smell of the seeds seriously it's amazing so this guy this guy here let's see if we got some skin off oh yeah look at this put in this on black paper would be amazing spread it and you would get basic fruit roll up it's fantastic look at this lots of pulp this guy here let's mill this something to do with pie exponential increase of area by increasing diameter or something like that yeah it's basically a cubed versus squared right do you have a dehydrate? we do this would be amazing in it seems like something you have you can actually use the oven just put it on really low put wax paper and lay it on top and you get fruit roll ups maybe we do some of the jobs goodness out of here we're going to kick it up to a three get this to a boil again the volcano going yeah three and a half I'm going to kick it up and while that's doing its thing I'm going to bring this guy over and I'm going to get this pot wash the screen I'm going to give a rinse this would be 6 liters 6 liters how many lids 10 lids 36 times oh my god 6 times one of these fruit roll ups let's check it out Persian black tea with mint it's cold now but check this out I knew we were going to be here particularly warm good enough we got a little bit of milk left to do one more this guy right here get this to however we can set ourselves up and I'm going to wash this next let's flip this around this next pot the crab apples wanted your attention they did I fancy a wee drum a bit really what's a drum a drink definitely need to give the floor a nice little wash too ah Casey 6.30 you're at 2.30 in the morning tomorrow is Sunday so the darker ones are going to be sweeter we'll be able to melt this one we might melt it but I don't think we have enough jars the lids to fill them up like these ones I won't use here's another one that's dead oh my god okay okay the face good thing I got glasses on oh I nearly got you that time a drum is a whiskey ah a drum is a whiskey and yeah it's half okay I'm going to take this down this is getting on ridiculous dangerous side splatters everywhere there's indeed a messy jar this crab apple butter thing it's not steaming yet it is hot though the bottom of it is hot that's one of the reasons I like mixing it where you have to mix it because the top cools down but the bottom is like crazy hot let's see how hot it is let's double taste because once we have once we have taste this batch needs a label as a violent lean into it and have it chili seriously I wonder what it would be like spicy apple butter that tastes fantastic this consistency is familiar this is really we got we got about 8 more lids there might be some dead ones in this so we're going to do one of your jars I do have some 250's here yeah I got some 250's so we'll see where we end up I think this one will have to maybe mill and then save it for later maybe we'll turn mill that one and just turn it into fruit roll ups and just lay put it on wax paper and just let it air dry that's all you really need wow, maybe dehydrated pretty damn sweet are you steaming? I don't know if you've ever eaten apple seeds I like the flavor it's got a little bit of arsenic you can't eat too many apple seeds but some of the apple seeds are broken into this so it's got a little bit of apple seed flavor to it and I like it fantastic a little higher to kick up the temperature the lids are disinfected but I'm going to heat it up a bit just because we're doing one of your jars so you don't want any of the seeds to be broken for the crab apple to spoil that's steaming and this is steaming we're good to go let's do this okay I don't want it to be exploding in my face again put all the gloves let me give it a whirl life in your hands with this I know this was crazy it splattered on me jeez that's a sensitive area easy, take it easy okay I'm going to kick down the temperature on the lids because if I'm going to melt the next one you don't want the water to fall on that double hand it over here I didn't put it in too bad I'm going to use up the fifties burn myself over here lucky that's the only place I can burn myself turn this off I don't want the bottom to burn we have two lids we've got two lids we've got two lids we're going to mill and draw off two more liters let's dump this let me transfer these guys over we're at the six hour this is going to be officially our longest stream ever certain people still here, people are still here nice but Casey, you got to go pass out but maybe tomorrow is Sunday though two more liters I think I will go get a wee nip I'm missing what you're talking about a little shot of whiskey, no? just a wee one I should have put some aside for myself I've got a little wee one with you as well never too late you let me know when you get it Casey we'll do a celebratory little wee wee, just a wee nip I'll do it with you I'll do one of my liqueurs actually I have something in the freezer a little bit of vodka we need to mill let's mill let's bring this baby over let's do look at this guy I don't know if we need this guy, we might need it oh look at this look at this goodness look at this guy look at this guy look at that that's a fruit ball oh yeah I'm I'm going to turn into a relapse if there's any left is this more than 2 liters? yeah, it's more than 2 liters I'm going to put this up to a 1 it was off for a while oh this might just be about 2 liters you making sausages? no, you're making crabapple crabapple butter milling the pulp out right now right, here's the pulp how much pulp do you want this is how much we've got already this guy right, 6 hours serious business crabapple making I have hours and 58 minutes nice, I love it you can hear the crabapples sealing up behind me the jars let's take out the cinnamon it sticks out of this I actually get 2 liters out of this only that's perfect look at them just popping back so what you got apples and crabs crabapples, they're like little apples I put them over there oh they're way over there I'll get them for you if you haven't seen it so Casey do you have a little wee shot if you got a little wee shot I'm going to grab a little wee shot and have a little wee shot with you as a celebratory drink right do you have any cinnamon in there yeah for sure, cinnamon sticks cinnamon sticks cinnamon sticks right just opening a bottle of glen oh I've had that, that's really good man I think it's the same one I'm going to do vodka I got this to a I'm going to kick this up to a 2 this is what I'm going to do Hawaiian coconut vodka we had it brought over someone brought it over from Hawaii this is a special drink I'm going to do a wee wee little one just a wee wee little one oh look at the syrup be coming down very nice and still going to keep a little bit in the freezer you got your drink for it brother you let me know I used to play drums so I'm pretty good with this it got good work out I'm just using how long it stays with you I must pour the rest in here stante, stante, stante set it further and to chat that is a fine fine drink I bet yours is as well this guy is already curcling a little bit at the bottom so let me mill this speedy ones out of style sounds tasty, fantastic like it's going down damn sweet you're still going to jump we're almost at the end we're almost at the end our longest stream ever 6 hours, 6 hours plus 6 hours plus yeah we're going to do a count at the end tell you how much we got making crab apples is no joke crab apple spread we need to give this a spin and I need to wipe the snow and I'm going to kick this out to a 3 now because we want to get it curcling slante means health okay cool pronounce close to slanche slanche what language? is this Welsh or something? I had some cardamon vodka not too long ago really good cardamon vodka that sounds fantastic as well hickory so our timing was pretty good let me go grab the crab apples so out of all the crab apples that we had Gaelic Ireland and Scotland both have the word cool slanche to your health so out of all the crab apples in the pics on twitter, gab and mine that I posted on discord this is how much we got left you can eat the crab apples they are very tart slanche just so I know what the sweetness level is any mass streams coming up or we'll wait for the school we're going to wait for the school year we say La Chaim where I'm from I have friends who said La Chaim many times in Armenian you say genat in Farsi you say besalamati it means to your health to good health I think so in Sweden you say skall to life is that what it means La Chaim to life how do you pronounce that pronounce your name already sitkiz or manan sitkiz you pronounced it last time it means touch my glass and drink with me that's cool touch my glass and drink with me Persian cooking is honestly my favorite only had it once or twice don't get to eat it enough La Chaim to life La Chaim to life I'm kicking it up to three and a half and is this going to be two liters this might just be one and a half liters so we're going to do one liter jar we're going to stuff the little guys actually we're going to fill up we've got two lids left so we can only do two more 37 curriculum curriculum's got to catch up we're going to fill this guy up we're going to do a count at the end see how many jars we've got we're going to do a count right now let's do count we're going to fill up put all the utensils into that bowl do you put it on bread? yeah with bread is amazing on cereal it's amazing just by what do you call it by dishes if you have lamb or pork chops or chicken like with hot dishes with meat little bit of crab apple sauce or apple sauce really crab apple sauce is a little bit better crab apple sauce on the side it's really lagging behind a fan favorite but you don't say it that often Speedy Gonzales style yeah Speedy Gonzales style goes what do you call it really got to fill it up of Speedy Gonzales cartoon now you're making me hungry and I already ate dinner chops or lamb shoulders or lamb shank lamb shank lamb shank and salad roasted potatoes little bit of apple sauce oh so good bad chichu let's do a stay we're on the last leg oh should we do a count let's do a count four 500 ml jars two four six eight nine to fifty jars okay keeping track should we write this down okay I'm going to kick this down we're kicking this down to two and a half this is dangerous you're my you're my favorite chichu I've been listening to you for five years now still to this day your voice can put me it's awesome awesome unintentionally ASMR is the best for me I try to keep it chill like it's my regular voice I'm not changing my voice to do this so I call stuff ASMR but it's just because right it is to a certain degree four 500 ml five hundred ml nine two fifty we kick it down to below two okay just a little quick count two three five hundred ml four six eight more two fifty eight more two fifty six more five hundred ml favorite video is how to read a textbook awesome that was an important video a lot of people have known students they don't know how to read a textbook my not so good math to me we have four point two five liters frosty we got way more than four point two five liters a lot more it's quite intentional it is I'm trying to kick it down but I'm not changing my voice at all you keep it chill but your main thing is sharing info on things your passion 100% Anna 100% what's a textbook exactly we got four one liter jars four one liter and three more two fifty three more two fifty so so far without this we got thirteen five hundred liters of five hundred ml jars so that comes out to six point five liters six point five liters we got seventeen twenty twenty three two hundred fifty ml jars so divided by four right so that's about six liters five point seven five liters five point seven five liters we got three hundred and fifty ml which is four zero point four five liters and four liters here so so far we got we got we got seven thirteen and another six I guess nineteen liters so far so it's going to be over twenty it's going to taste different sure it's hot enough and it does look hot enough I'm just going to stir it while we're going favorite line if there's no table of contents put them down in the third context foot for sure and an index you need a good index you can end down to one whoa that's a nose how much do you think an average portion is very little like maximum I would eat in one sitting would be like if I really want to go crazy 125 like I doubt if I eat 250 ml in one shot 125 is plenty depending on how hungry we are depends but you can't fill up on crab apple sauce crab also better it's too much let's do this forget the gloves but don't forget the mittens we can probably get two liters out of this nice nice look at this basically empty right so let's keep this a wipe and seal it up sweet we went perfect down to the last lid we've got to seal it up it has a little bit of broken spots below it but it is what it is it is what it is that's it sweet so we add two more liters to our count so we got two more liters so I'm going to turn off the oven so we got totaled of six liters half a liter and half a liter so that's seven that's 13 13 where is the other so six liters plus seven is 13 plus another six liters I guess so 19 liters we got more last time 19 liters so we got basically 19 liters about 20 liters of crab apples I'll do a final count at the end and I'll probably put it in the title but basically 19 liters of crab apple sweetness like literally sweetness and sourness the jarring process is doing right now is preserving it yeah if you're using a medusone herb can you have a lot of it it depends on it really depends on you is this how much do you think yeah depends on how much so maybe a hundred average right if you're using it how do you keep it from going bad do you freeze it like Casey said this stuff when you do it with heat it basically seals it up so no oxygen as soon as you don't let oxygen touch something it pretty much preserves it right it seals it up within reason surely you can't eat it all that quickly no no this it takes us three to three years probably three to four years we still have some that we made very few we made from 2000 and we got two little jars let me bring them to you check this out these guys are from the red crab apples that I picked in 2016 I believe so take a look at the color of this these are red crab apples and this is what we just made the yellow crab apples right we only have two more of these left if you look at the crab apple playlist that we have on youtube that intro video is basically almost all the crab apples that we ended up making and this lasted us three and a half years all those crab apples right so this is going to last us three and a half four years fantastic right one day you know two hours I picked all these crab apples in about a couple hours so two hours of picking three hours of cleaning cleaning took a while and you know prep time to set up in the morning so one full day let's say ten hours of prepping sitting up for the live stream cooking things up and jarring them you're done you have enough crab apples for four years right fantastic fantastic you picked it yourself I picked it myself made with organic lemon juice and organic cane sugar where are you going to get that and you know exactly what's in it and with cinnamon right and a lot of love and with you guys fantastic amazing experience I love it he's doing is now preserving it really the same way canned food is preserved for longer yeah any crab apple liqueur on the riser I actually have some that I took some of the pulp before I made crab apple liqueur from the pulp and I made crab apples liqueur we've tasted it it's really good I might make some more from these crab apples I don't know whatever's left but we might make chutney I'm not sure where you can do like the food companies put food preservatives which I don't recommend yeah I don't recommend that either that's horrendous right wow that's going way back so you will eat the 2016 one first you know what not yet this one is these red ones tart amazing these ones came out so good they're phenomenal too by the way but this is such a unique flavor we're keeping them until I make another batch of red ones maybe we'll keep them for another year make another batch of red ones so at least we have some samples of red ones and then we'll eat these ones up maybe taste testing with friends so they know what the difference is the love is the key ingredient both from me my side and from your side 100% cooking excites me the chutney crab apple is amazing amazing my partner made it she found the recipe and we had it it was so so good we might make the chutney and make preserves with that as well we'll see we'll see we'll see if I were to travel to Vancouver could we drink liquor together possibly had you gotta go to Israel first brother you gotta go to Israel first I'll definitely give you jar of crab apples though but fun but I think so I think so okay gang should we call it let's call it this was fantastic had a lot of fun had a lot of fun I hope you guys enjoyed thank you for being here six and a half hour stream uptime we started 1 730 6 and a half hour stream I'm going tomorrow can't wait to Israel we should raid you should raid raid the looks like easy easy how do we raid how do I raid peace out love you chichu get some rest we'll do how to how do we raid somebody let's do it if he's there I'll have to take off but put it up on youtube raid oh is that all we gotta do let's try that I'm just gonna copy and paste been fun and informed cheers to the stream frosty goblin cheers to you as well I don't think that did it I don't think that did anything raid how do you raid raid switch to mod mode can we raid raid is there a raid option I don't see a raid option check one second ok cool check it out check it out I'm gonna throw some stuff in in here so it soaks it's easier to clean the ground is so sticky there oh raid ok it's happening are we there are we raiding him where is he I'm gonna click on his thing are we there did we raid I don't even know if he raided or not it's happening if you click raid now raid now connecting to chat stream chichu is raiding with a party of 8 nah right on right on right on right on it worked it worked have fun Luna nice hello chichu and friends lizard how's it going I can't hear vex talking because I have my mic on hey vex nice vex is busy he's in a full on what do you call it I'm gonna take my mic off gang aside from that if I stop streaming I think everybody's there I'm gonna say bye thanks for being here gang I'll see you guys in the next streams most likely this week we're gonna list some comic books on eBay bye for now