 we should be streaming let's get a confirmation sweet sweet sweet hi everyone this is chichu welcome to my channel and welcome to another live stream today what is the date today July 11th Saturday 2020 and we're doing a cooking live stream we're gonna make some Armenian Persian dolmans okay we're gonna make both with meat as well as vegetarian okay and we've got a lot of things to do I sort of sent out a pic of everything that we've already prepped all the veggies washed fruits washed we've got everything laid out here mushrooms here the meat sitting in the fridge everything laid out okay so we're gonna try to do a lot of cooking today and recipe-wise this is the second time I'm making this actually one time I made it with meat the second time I made it with veggie so it's the second time both making the meat version and the veggie version okay but I've participated in making dolmans for my whole life I guess participating meaning basically watched mom and grandma Kulio how are you doing make dolmans every now and then giving my hand as I got older right but I never took it straight from scratch doing everything myself and I talked to my mom or the phone and whatnot and she gave me the lowdown and everything to do and that was the test run that I did so we're gonna go through the whole thing I got the recipe written down on a sticky sticky sticky note it's more of a feel thing oh my god how are you doing notification no notification came through should we send it out I don't know should we wait we're gonna wait about five ten minutes hopefully the notification comes out sooner rather than later I'm not sure how we can can we manually send out notifications on twitch I have no idea I don't know how to do that we can do it on discord for sure so we can tell the notifications go out through discord maybe let's check it out let's check it out let's check out the notifications through discord did it send it out did it send it out I don't see it should we do a little hey everyone we're live cooking dolmans of fun let's do yeah it doesn't look like notifications went out so let's do a little send it out live on that's it yes dolman needs are dolman needs an obvious awesome uh let me show you what we got jeez should I show you what we got there's a whole bunch of stuff but what two of the main things check this out I went out uh to our patio you got it okay awesome went out to the patio and picked uh leaves grapevine leaves right I got uh I split them up into two different pots right hey spider-man how you doing I split them up into two different pots we got the medium to small leaves in this one and the larger leaves on this one grandma is like don't don't make them with a large leaf it makes them too rough some people like it with the larger leaves too right you can stuff more in there and it gives a more solid feel to it right we're gonna make both versions we're gonna use both leaves okay we got lots of veggies let me show you the veggies while notifications go out how are you doing how's life we got tomatoes and peppers sweet peppers I guess I've called these bell peppers or not I am sad but it's okay oh don't be sad we're gonna make dolmas we got apples and mushrooms going on sorry for being late you didn't show up on my live channel no spider-man I'm crazy busy crazy we got uh some eggs we don't need the eggs for the meat dolma but that what I'm going to do is I'm going to use the uh our cuckoo recipe to make the veggie filling plus with mushrooms and walnuts you didn't get a live notification either yeah it doesn't look like the notifications went out so there might be hiccups through twitch so what we could do is restart it I don't know I just got it you just got okay sweet we'll give the I'll give the low that because everyone's gonna see what we're gonna cook anyway slowly right we got uh zucchini and one eggplant okay we got lots of greens we got lots of greens okay fantastic yes twitch is so slow so slow yay I got it okay awesome we got lettuce and cabbage okay it's a mom party Clark how are you doing we got uh I got five pounds of beef four lean one regular right just to give it a little fat and I'm going to add all of oil to that as well right are people rolling it I think people are rolling Cheryl how are you doing love veggie yeah we're gonna make a veggie style too okay let me show you the meat as well I'm gonna make five pounds initially I was gonna make four but I decided to make five right I don't know if we're gonna use up all the meat if we don't we're just gonna put in a freezer this is four lean one regular here's uh I ran out of fresh parsley okay so I'm gonna lark thank you very much for the twitch prime sup oh my god you're killing me with I'm so I ran out of fresh parsley so I had some parsley frozen so we're gonna use this up for the veggie one up for the meat one okay this one I can just put here we'll use up and here's the grape unripened grapes that we harvested last year so we're going to use a lot of these okay respira was just watching the poster collection video when I got the notification let's do this let's do this awesome awesome that's some nice lean meat yeah it's pretty good the butcher we got here we're it's a little expensive but it's good for you right grass-fed and whatnot until we're ready to use it but what I want to do right now is uh let me show you the cameras as well I'm going to turn on the cameras because we're gonna get down to work right and by the way I got a little bit of the last bit of lemon liqueur going on so as soon as this is done I think in the next set we're gonna make some lemon liqueur okay or make some liqueur this is going to be grab some munchies gang because this is going to take us a while to do okay let me turn on our other cameras as before let me put on my glasses make sure it's all good oh nice easier to see the screen sorry gangs if I missed anyone popping and lonely kid piggy how are you doing double double own negative hello hello that's some nice meat yeah that's those you double on negative awesome jabba I'm doing a shot every time he says right you're gonna get wasted by the end of the night or the end of the day I'm just gonna break up some of the garlic we're just gonna use a little bit of garlic I'm gonna kick this up right now I'm just putting it on too I'm gonna put some oil on there just to heat it up we're gonna fry up some mushrooms here with some walnuts for the veggie fill right and then once we're done with that we're gonna make our cuckoo okay throw in the mushrooms in there and let it sit and then we're gonna prep the meat okay and with dolma we're gonna make it oily okay from what I've been told you want it to be oily lurk away so let's break the stuff up do we need this many much garlic yeah let's do it and again gang this is only the second time that I'm making both of these the meat one and the veggie one but it came off fantastic I was assuming I was going to need a couple more tries then once but once you're once you know what the texture what the feel of a certain food is it becomes a lot easier to recreate it chicho is it virtuous to grow your own food very virtuous like the grape leaves I'm showing the grape leaves I showed it earlier but the notification hadn't gone out check this out this is grape leaves that I harvested from our own patio right these these are the bigger leaves these are the medium to small leaves we're going to use both both types right and the unripened grapes are from our own patio the tomatoes unfortunately aren't from our own patio because it's not time for it to grow but one thing we do here is in the spring and summer we join a csa community supported agriculture and every week they deliver us fresh organic local fruits and vegetables right depending on what they're growing and we're getting so much like we're eating eating so many greens right now it's fantastic really it's really good so if you can't grow your own find local food right can I move into your lark sense I don't think my partner would appreciate that and compost the food I'm just composting stuff into our honey jars if you remember these buckets we use one of them for compost and it's good let's get rid of this guys so let's throw this in here slowly I'm going to generate more room I'm going to try to be careful and not to bang around too much okay chop these up I forgot to chop them up we need to chop these guys up Chishol do you get to pick and choose from the csa or is it more whatever you get they bring us whatever whatever they have they bring it for us and are this csa we switched up the csa for about four years we were with one farm and then this year we switched it up to a different farm and we have a family member that's they bring so much vegetables you can sign up to get it every week or you can sign up to get it every second week so one family member is getting it every second week which is plenty for her right which is plenty for her I'm just kicking this up a little bit more let's get this the garlics sizzling away and we're going to chop up some mushrooms while the garlics go at it okay one more garlic let's do some mushrooms okay this is the mushrooms the last time I used the shiitakes and shiitakes were really good but I didn't have enough time I set up the live stream at 12 I should have set it up at around 130 that would have given me enough time to go to the farmers market because we do go to a farmer's market locally that they come out every Saturday and there's these people that grow mushrooms on an island here so we grab local mushrooms as well and local shiitake mushrooms but I set up the stream at 12 and they they start they open the doors at 10 o'clock so it wasn't going to give enough time comfortable time anyway to be able to go there and come back apologies if I'm not going to be staying up too much with the chat just because we've got a lot of prep to do once we get the dough most cooking then it's just a waiting period right waiting game I'm going to throw these in here right okay I'm trying to go to go move very slowly with this so there isn't too much banging and stuff going on and I need to take off my glasses glasses off quantity wise I'm not 100% sure how much of each we're gonna we got or we're gonna use the mushrooms you saw how much at some point maybe later on in the future well most definitely in the future I'm going to go through the videos and put legit recipes together for these things and link it up with the ASMR master regarding calories and nutrition and whatnot but for now let's build up the database right there's one other recipe that we have that I don't know how to cook yet I haven't tried it out but I will try it out and if it turns out really good we do it's more an eastern Armenian recipe that we have family friends that bring it to us and that's a vegetarian it's really good and the lady that makes it is a very fantastic cook really and she gave us the recipe which is great more recipes the better I'm going to use two different types of salt I'm going to just use the regular ionized organic salt sea salt organic ionized salt and some Himalayan salt okay depending on what's handy just mix it up this guy we can get out of the way sorry about the noise game actually look at this guy let's put it out of the way okay we need to throw some walnuts in here too screaming of the mushrooms is that what you call them oh yeah what am I doing let's put this here we're not ready to throw in the walnuts yet what I want to do is break up the walnuts okay and these are again nice organic walnuts we're able to get our hands on right I'm just going to put it here so you get a nice visual of how much we're going to end up using most of the dolma most of the dolma is going to be meat based okay we're going to make a small batch of veggie I believe but we'll see how much we end up making sometimes I say small when it goes to be it becomes a lot and the reason I'm really using walnuts right now is because the veggie style that I made before was shiitake mushrooms and the shiitakes are substantial they're hardy these mushrooms aren't as hardy so I'm going to throw in some walnuts in there that's enough you can smell the the mushrooms it's really nice smelling what I'm going to do is I'm going to make our cuckoo mix okay just a little bit of cuckoo mix so it's just basically the same mix we're going to chop up some greens use some eggs and flour salt mix it in the bowl and then wait for the mushrooms to be done and mix all that in there and that'll be our veggie filling for the for the veggie cuckoo that we're going to make okay another thing I want to add in here is a little bit of cabbage just like I watched some cabbage initially I was going to make some cabbage dolmas as well roll them up but the cabbage head that we had we would already use the bigger parts so it's it's not good for rolling so I'm going to throw some cabbage in here as well just give it a more hardy taste to it these are just regular mushrooms you end up getting in the stores they're just a white brown mushrooms usually I'm using shiitakes now portabellas are fantastic too portabellas are amazing now last time I made this I didn't put cabbage in I just figured I throw it in this time around okay just to see what it tastes like I'll let you know if it's better or not let's chop up some greens let's make sure we're all good with the streaming before I get my hands really dirty salut everyone I hope you had a fantastic saturday I think we're on saturday pretty sure here's the greens by the way I'm not going to use all this up because we need some of this for the meat one right so we got cilantro we got dill we got green onions okay and I'm going to put in some parsley and lettuce let me show you this as well check this out and we're going to use some lettuce now I mentioned that we're going to be making a lot of preserves this year between me and my partner right my partner just made these yesterday okay check this out she made pickles this is uh one of them is pickles actually these are both with apple cider vinegar check this out beautiful right she just made a whole bunch of these and here's another version right and this one has peppers in there as well she made total I don't know I'll cover it up I think 24 jars about 18 to 20 jars 20 jars plus or minus two of these things 500 mil pickled jars right so fantastic we're set for the year for pickles anyway well maybe not all year maybe half a year okay I just grabbed a bunch of green onions dill okay and cilantro I'm going to chop this up put it in our bowl I have our bowl set up here I don't want to bang things around I'm just going to put it in here once we're ready we'll mix it all up so I'm going to cut this up and then I'm going to cut up to celery Chishol recently made some spicy pickles with Persian cucumbers delicious delicious Persian cucumbers are amazing amazing these uh the ones we made were just pickling cucumbers because I don't live in an area where we can get Persian cucumbers easily or organically within local farms stump this in our bowl I'm going to chop up some lettuce now here's our lettuce so again this is from our csa most of the veggies we got except for the cilantro was from the csa and we have cilantro growing in our yard right now so we're not going to be buying any more cilantro for the rest of the year most likely we're just going to be harvesting from our patio which is fantastic so I'm going to use this much lettuce let me give this one a little spin before I go about this this looks fantastic look at that really nice eh amazing local local fresh greens we got a little spillage now I'm going to add we're going to mix this up what should we do we're not going to add any salt to this we're going to mix this up a little bit still what I'm going to do I'm going to add eggs and flour to this and mix it all up you might add a little salt I'm going to decide on the salt after I taste the mushrooms to see how salty it is because you do want it you do want a little bit salt on there to bring out the flavor and help with the greens greens they're amazing by themselves but when you cook them they do require a fair bit of salt as far as I'm concerned actually let's throw in the flour first as for flour I'm using a quarter of a cup okay this is whole wheat flour just a quarter of a cup just to give it some you know absorb some of them what do you call that moisture and just uh just to give it some consistency right if I need more I'll figure it out as soon as I do a little bit of mixing but the way I look at it I want to mix it up so all the greens aren't smushing together right if they're free flowing then fantastic that's enough flour and this is it's covered it's given a nice coating to the green whoa look at this guy big let's break it up you really don't want big like this so this guy didn't get caught up let's just break it up with our tissue you can grow Persian cucumbers and containers supporting the vines with uh trellis oh I could yeah we got so far we we had uh what happened this year by the way Catholic tradition is just so you know our local and the rest of you guys uh our local city decided that they were going to implement a program to provide food safety for the coming fall right and slowly get people to grow their own food so they started giving away this year this is the first time they've done it they started giving away cuttings saplings little not saplings saplings or trees I guess but basically just cuttings and pots out of the starters of a whole bunch of different vegetables and and stuff to the to the city so they had multiple days where you could go there and grab a whole bunch of plants to plant for the season so we ended up getting like seven eight tomato plants we got parsley we got cabbages we've got charred a whole bunch of like herbs growing and stuff like this so our patio is full of cucumbers I would love to grow some Persian cucumbers this is a great idea Catholic tradition I gotta look into that actually I gotta look into it because Persian cucumbers are the bomb they're amazing eggs I'm gonna throw four eggs into this okay I got how many eggs I got yeah six eggs we're not gonna use all of them okay so let's do it here and usually with eggs you want to break them in a different bowl so just in case you get any shells in there you can pick them up you don't want the shells to get lost in the food right does the city have a community garden of a city there's tons of community gardens everywhere on the west coast to be seen in Victoria like a lot of them during the summer we walk around and pick fruit and eat them like we go from one community garden to another community garden to people's yards and just pick fruit on a we go on a fruit walking two hour like exercise and we just go pick fruit and eat it's fantastic I'm just gonna put the other two eggs in the fridge so they don't sit up too long four eggs here I'll show to you here because it's not clear so I'm just gonna mix them up well I'm just gonna throw it in actually just straight up and just mix it in there and I mix this enough so all the greens you know the egg mix and mixes and you can tell as soon as you're done the egg and the mixing just picks up all the flour so it mixes a consistent texture right and this is basically ready to make cuckoo but other than salt you need to put in there but that's our cuckoo recipe right so let me do this okay we'll keep it clean be careful with the steam okay actually let me get this a little and I'm going to turn this down now because this is cooking enough I just need to taste it so I just want to make sure it's got enough salt in there if I wasn't cooking this in the dolma I cook it a little bit further but you know I'll show it to you here I cook it a little bit further but right now this is far enough good enough that's really good not hungry I'm gonna add a little bit more salt okay not much but a little bit more and what I'm gonna do whoops this is just a regular salt right half a tablespoon okay that might be a little bit too much I'm only adding half a little bit less than actually that was a little bit more than half a tablespoon so I'm adding half a tablespoon okay okay we're turning this guy off I'm going to transfer this into the bowl okay we've done it this way so you see it right and there's only one other thing I want to add into this right now and those are the unripe grapes that we have okay that we harvested from the grapevine last year we'll take care of that guy later put this guy here put this guy here let's mix this up now I'm not sure if we're going to use all of this in to make doma because it's a fair bit if we don't end up using all of it I'm just going to freeze some of it right and with that way we can use them later on I'm just going to let this settle what I'm going to do right now is boil some water here because what we're going to do is going to boil water and then once the water is boiled we're going to I forget what the word is we're going to put the grape leaves in there so they get blanched something like this so they turn brown so it becomes easier to roll them and they maintain their consistency they stay together right so let's do this now I'm going to kick this up to high on a single element and we're just going to put this in here now the last thing we're going to add into this is the unripened grapes right how much am I going to add hmm how much are we going to add we're going to add enough to mix it around to see what it looks like that's what we're going to do actually I got a little container let's do this thing says is a measuring cup one cup basically right one cup that might be a little bit too much I'm going to add half a cup right now so I added half a cup I'm just going to see what it looks like I think it's gonna be a full cup oh yeah I'm gonna add a full cup okay it's gonna make it really tangy we like a tangy our veggie filling for the dolmas is ready okay it's a good consistency and what I'm going to do now is put this on the side we don't need this right now next thing we need to do is chop up more greens because what we're going to do is chop up the greens the parsley is already chopped up it's in the it was in the freezer right so I'm going to take the ground beef right chop up the greens I'm going to chop up actually all except for lettuce okay we're not going to chop up lettuce I'm going to chop up green onions I want to chop all this up okay this is cilantro dill and green onions okay so I'm going to chop all this up and we've got about I'll show you how much parsley we're going to add as well okay so you get a good feel of nice handful of greens as well I might actually do a little bit more depending on what the greens look like and I do have more greens in the fridge I might have more greens in the fridge actually no I won't add more greens there's a I might add more a little bit of tomato because we're going to scoop out the insides of tomato to make tomato dolmas as well so I might do that instead it really for me it really right now depends on the look of the dolma right I'm not you really using quantities per se for most of my cooking my most of my recipes we just go by feel how we know it's supposed to smell like and look like and feel like it's mainly for these cooking live streams that I started really thinking about the quantity of how much we're gonna be using things right let's see what that's going to do I'm gonna move this guy here let's do this we need a little bit of space so let's move this guy this is the pot that we're gonna make the dolmas okay let's put this guy here I'm gonna bring out the meat and start putting the greens in there and try to get a feel for how much greens we're going to use and this is the parsley already brought out so we're going to put in this much parsley okay I'm going to check my recipe want to see my recipe check this out this is recipe acquired over the phone talking with mom and going through one iteration with meat one iteration just veggie are you gonna put the recipe on this score I will you know what how much have we used so far I'm not 100% sure I would have to go through the some of these videos to be able to put the recipe together unfortunately so it's just the ingredients really if someone wants to take the time to put a recipe together I'll I'll check it for me like a bunch parsley a bunch of green onions a bunch of cilantro and a bunch of dill right so my recipe I'll tell you what it is four pounds I put four pounds of ground beef here but I just used five we got rice that we're going to mix in here I got one cup of rice going in green onions I just put green onions I don't I didn't put the quantity cilantro dill and parsley no quantity salt I said tablespoon but I added more later when I added it unrike grapes I don't know we just measured that one put a cup in that one we're going to put at least a cup on the meat one okay oh I'm going to put in some red peppers in this too the dolma the meat one that wasn't part of the recipe that's something I added my mom said she doesn't but I did I like the color I like red peppers so let's do this let's bring out the meat okay let me move the knife so it doesn't accidentally go over the counter of land on my toes here's the meat right this is five I'm trying to manage this thing five pounds of meat meat four pounds of lean one pound of regular meat ground okay and it's beef and I'm going to add some olive oil to this as well just to kick up the oil factor a little bit so we're going to add these greens to it I thought I had parsley but I didn't so I'm using the stuff that we kept in the freezer which is okay to do right let's put this here and I'm going to add a bag of parsley whatever this turns out to be usually I don't bring out the the greens too early from the freezer because once when you bring it out early it starts melting right away and sticks to the bag so usually I just bring it out right when I'm about to dump it and all of it just comes out right this one we're gonna have to use a spoon to scoop out the goodies which is good enough we're gonna add salt into this before I get in there with my hands I want to make sure and I usually go in with one hand mixing it up sometimes I do both and both hands become dirty usually I try to keep one hand clean I'm using one tablespoon of salt right now and we're going to put red peppers in this too so I'm going to bring out some red peppers 10 90 10 and 80 20 on the beef oh the ratio yeah yeah yeah yeah the ratio 20 80 20 or one to four right what was I getting from here oh red peppers red peppers I should have some here I'm just gonna use up these ones I got red peppers from uh we got red peppers from our csa these ones unfortunately it was just from a hot house uh because I wanted this size for the dolmas and the red peppers we got from the csa wasn't enough to make all the dolmas I wanted right so I'm just going to use these ones to mix in here let's put the beef away I'm going to throw the orange one in there as well just to give a nice color I like attacking red peppers with little knives actually I usually go like this one like that if I want to chop them up I go this way okay to do the filling I'm going to cut them this way okay but right now I just need them for chopping so hey I'm just going to give them a little rinse get rid of all the seeds you don't want pepper seeds in there and you want to get rid of all these guys too the white stuff right let's see what this guy's doing I'm going to turn this down a little bit once we're ready to start rolling I'm going to kick it up to get it boiling okay you want to cut it fairly fine not crazy fine but just enough so that you can get that color in mixed in there when it's cooked when people take a bite into the dolma they see a little bit of red in there diced and we'll do the orange guy as well just diced fine-ish I guess what I want to do is I'm going to hollow out tomatoes right now because I want the tomatoes mixed in there as well okay so might as well take care of that and mix everything in together but these are tomatoes we're going to make four tomatoes okay and the way we do this is I'm going to I'm going to take the green part out of course right I'm going to cut that part out so what I'm going to do is we're just going to cut up the top right and I'm going to hollow that out I'm going to hollow that out hopefully it's just worse with a spoon it did last time you don't want to break the skin don't break the skin just dump it here and this stuff I'm going to dump into the dolma take a look just empty out the tomato right just empty it out so you can fill it full of meat or veggie filling right and the lid for it you're going to take that part out okay so take that out and then put the lid back on right so when you fill it full of meat you put the lid back on and the insides of we're just going to chop up and throw in with the meat I'm not going to put it in the veggie scoop out the insides and dump them in with the meat take out this part here's another guy put a lid on it we got our tomato as you can tell dolma is a little labor intensive right okay but man is it phenomenal that is great skill thanks hold on here's another one right let's go to his head that's one thing for us we're lucky we learned just because of family my mom made sure we knew how to behave in the kitchen right how to use a knife properly how to use a spoon as a scooper right properly realize that when things are hot they're really hot you can you can get burned right so my recommendation to anyone that has kids get your kids into the kitchen ASAP watch over them be careful don't give them extremely sharp knives because they don't know right but get them comfortable using knives and whatnot get them comfortable in the kitchen extremely important now what I'm going to do I'm just going to chop up the insides of the tomatoes here I'm just going to add it to our meat dolma right the meat filling I'm not going to add it to the veggie now water is boiling so I'm going to really kick it down now because we're not ready to start wrapping these guys up yet getting there close I'm just going to add this I'm not going to tilt it there's lots of water you know let's put this on the side another filling that we're going to make oh yeah I was going to kick this down let's kick this down two other fillings actually three four four other fillings we've got a little bit of prep to do yet right we're going to do some peppers before we start making anything putting the doughnuts together what is i'll do all the prep first let's do let's do apples okay same deal with apples you can pull out the the stick on it all right cut the apple right and you're going to get rid of that part you don't really need to actually there's no stick there so that's okay I'm not going to scoop out the inside of the lid but I am going to scoop out the inside here and scooping out this guy you need a knife now if you're up for it you can save this part and start scooping out getting some of the meat off the apple but I don't you're gonna cut off this part okay the bottom this part cut that out now I'm not gonna scoop out too much I'm just gonna scoop out enough to have meat in there right so you can see the here so you know just enough I might scoop out a little bit more and that part you can eat make sure your fingers don't go into your mouth I'm gonna click this guy oh that guy right there okay that's one right you got the lip right you want to leave a little bit of apple in there for the flavor right this one these guys are good those are edible the rest of the compost take the stick off you can cut off this part I have to figure out an optimal way to do this I haven't figured it out yet because you don't want to cut it in half you need the apple to maintain its integrity right even this one too big of a hole down there right so I'm just gonna take off some of the apple and just put it in there block it right okay that's good I'm gonna make four apples and the apple cook tastes amazing bigger in the inside bigger in the inside you want a lot of meat in this one sure you're gonna make it a bigger bit of a bigger that's good the apple itself is amazing like cooked up four apples four apples here take off the stick the stick is actually easier once you cut the lid off right the stick basically comes off I think it's one of those knives that's called a paring knife or something like this that is really good for these that's good that's a lot and we got our lid so we got four tomatoes four apples I can compost this we're gonna do green the peppers we're gonna prep the peppers we're gonna scoop out the insides this guy here let's cut off the lids of these yeah we need to actually I'm gonna do it with a little knife it should pop out all right so these types of peppers are easy to clean on the inside you just cut off the top right and I'm not gonna put a lid back on it okay you could but the green part is too difficult it's too much work right so I'm just gonna cut this and scoop it out and then give them a rinse afterwards so let's do this guy too take a look easy easy let's see if we're gonna do it this way instead of going straight fill peppers I want to do a bunch of these usually we do these with the big peppers okay but I the last two that I made they were with the big peppers so but I saw the little guys these little guys and I thought it'd be cool to try it out with these little guys much easier cleaning two or three big peppers than it is a whole bunch of little guys but these look cool looks like we're gonna make all of these is that enough nah let's do a couple more or one more let's do we only got a couple more left ingredients lean ground beef nice awesome Cheryl you rock you rock I'm gonna throw these back in here so how many how many of these little peppers we have four five six seven eight nine 10 11 12 13 14 15 16 okay I'm gonna give these guys a wash speedy bones out of this but I'm gonna take a sip of tea first I'm gonna dump these into our compost so just gave the our cutting board a rinse because we don't want any of the seeds of the peppers to get into the other stuff that we're gonna cut up or sink clean now take a look at this I got this guy here right I'm gonna add one cup of the grape leaves into this or the grape what do you call it unripened grapes I'm just gonna put this in the freezer so it doesn't all fall because you want to use it again right I'm gonna put this in here I'm gonna keep this much I'm gonna keep this much to put on top of the dolman one is cooking okay so on the outside you'll get the flavor as well we're not done yet prepping the veggies to fill in I don't know man I just like food so I took the time thanks for the regular compliment but I just took the time to learn how to cook because I want to eat well it's healthy it's best financial advice I could get people right stay healthy if you're unhealthy all the money in the world is crap it doesn't mean nothing or means nothing not doesn't zucchini we're gonna make zucchini now I haven't done zucchini before so I'm gonna cut this up into three parts three parts let's check it out because we're gonna have to scoop it up as well right can I do three parts yeah let's do three parts actually let's do one part first see how legit how good are we at emptying out the zucchini look at that comes out easy the question is how deep can we go on this nice there you go that's pretty good we don't want to go through it okay perfect that's one so it's almost basically the full of the knife but we're not going to go all the way in so we'll cut this into three so one end is plugged the other end is open so we can stuff it perfect this one went through a little bit that's okay and this one and for sure we're going to use the insides of this too right I think the insides of this I'm going to mix in with the veggie one so we've got three zucchinis here that are green emptied up ready for us to fill it I got yellow zucchini nice let's cut off the top of this guy these guys we're going to use we're going to scoop up and use up right let's do the size right a bigger let's do this size let's do this size take a look you can almost see the outline of the inside right so you just want to take that out it's easy to take out looks like it anyway right and zucchini is fantastic to eat by itself so cooked up so it's good to leave some of the zucchini in there this one look at this I don't want to puncture it go through it so that's good this guy too we've got eggplants as well I got a peely eggplant I got Japanese eggplant here and after the Japanese eggplant we're ready we're ready to start doing this right so here's our zucchini we've got four the four yellow zucchinis hollowed out ready for a munch munch okay pretty good don't take a fair bit of meat Japanese eggplants okay well before we do this let me cut this up and add it to our veggie mix don't waste anything or waste as little as possible and the last time I made zucchini or I made crazy broath and last time I made the veggie one I didn't do any zucchinis or anything I did I actually just did did I do in the tomato I'm not done tomato but I did the mainly grape leaves and it was very good this is our veggie mix so just take this and dump it let's do the eggplant too this should be financial advice stream right because you want to eat healthy if you want to stay wealthy we should make a t-shirt out of that eat healthy stay wealthy oh I gotta peel this first let's peel this guy first and we're going to do the same thing as we did with this with the zucchini right let's peel this whole thing compost these guys let's scoop up the goodies to show do you need to to salt soak Japanese I don't I don't think so Japanese eggplants cook really fast actually it's the is it Persian eggplant you call it I'm not sure the the big darker ones the round ones those ones take a little bit longer to cook up right I find these ones the Japanese ones cook up super fast and eggplant is amazing just butter them up and put them in the oven oh so good but they are a nightshade from what I understand some people don't react well to eggplants but persians use eggplants a lot they consider you know there's thousand one recipes you can make with eggplants right so we've got four eggplants we can fill up this one's a little thinner so it's not going to hold a lot but that's good right not bad let's throw those in there and this we're going to mix in with the veggies as well actually the eggplant will throw in with the meat it's just a little bit right but eggplant and meat go well together so now there's only one other thing we need to cut up we're gonna cut up some potatoes to put on the bottom of the pan chichu are they less bitter than regular eggplants are they I think so I know what you mean Cheryl I know what you mean uh the sometimes I find the regular eggplants a little bit bitter uh it's a sharpness to them right but I find it really depends on how you end up cooking them the more raw they are the more bitter they are so eggplants in general for me anyway when I'm cooking them if I've soaking them in it's not soaking them but dipping them in oil olive oil and putting in the oven or cooking them with my stews and stuff like this it just takes in the flavor of the food so but I've had it some places where it is bitter so eggplants in general cook well that's enough potatoes for the bottom of the pan let's cut up the next one either next one too right just in case we need it no no no we'll leave it alone this should be good enough we're gonna make tuna let's no no no we leave it alone we can cut it up easy anytime right so let's put things that we don't need to one side we can get rid of this we got this we got this we got this we got that okay good let's put this here there's one other thing we need to add to the meat which is rice okay let me give these guys a rinse get the knife out of the way that way it doesn't accidentally get knocked over with our toes and stuff and let's bring this over and give this a rinse I've been soaking a cup full of rice and I rinsed it a few times so I took basmati long green rice right you pour water in it you know mix it up with a spoon or whatnot and then it gets murky you dump out the water and you do it again and again and again until it doesn't get as murky right we're gonna add a cup full of rice to this and just give the bowl a rinse okay now before I get into this guy the meat thing look there's a lot just for the record that's a lot I'm gonna give this guy a mix the veggies a mix okay this smells amazing now what we're gonna do is make the meat one first okay or lay down everything first right so I need to get in here and mix this up and that is exactly what we're about to do right now and let's do that on here let's get we've got enough salt it might be a little shy on salt okay it might be a little shy on salt but it is what it is right this is the second time we're making it and I've changed up the recipe a little bit right as for how many people this will feed a lot of people okay we're cooking it up to be able to have food for at least three to four days right and when we make dolma like this or when I made dolma like this the last couple of times we ate dolma for three to four days okay and we also gave some it's a little bit of family not too much just a little bit and it was fantastic for this one I might end up freezing some of this we'll see how much the plot can take and we might give a little bit more to different friends and I'm going to add olive oil to this and when you're doing this make sure the sink is clear of clutter because as soon as you do this you're going to go wash your hands right you want to mix this in well smelling good and of course you can add peppers in there right black peppers or cayenne peppers or whatever you want you can make it spicy whatever you want right now we're not eating black peppers usually black peppers goes in here okay like for some reason old school recipes they always say salt and pepper but I've phased out peppers out of my diet in the last 10 years or so which was initially hard to do but then I realized they really need the black peppers this looks good it's got a nice green feel to it you could add more greens to this but I haven't prepped it so I'm just going to leave it like this right you could have the content the greens could be a lot higher than what I put in than the meat right I think the last time I made it the greens was a little bit higher ratio than what I have here cool that's good now I'm just going to use a spoon to fill in our things and to make the to wrap the grape leaves just use a spoon take it to scoop it up and roll the leaves right so what I want to do right now I'm just going to wash my hands this is a nice chill cooking stream I like relaxing salut everyone we've got to be making some lemon in the cure okay now what we're going to do this is boiling so I'm going to put some leaves in here okay I'm going to take this okay because all you do here let me show it to you a little fly kicking around so I'm going to put this guy in the stove right now actually that's full up so I'm going to put this guy up here right now that way the fly doesn't get in everything we're going to leave this guy what are we going to do oh yeah I'm going to show you the leaves you get a little distraction salute and cheers awesome lark you too you too you too you too um leaves grape leaves okay now take a look at this thing let's kick this up I want this boiling so I'm going to kick it up a notch get the water boiling put this guy in the fridge let's put the walnuts in the fridge all I'm going to do I'm just going to take a bunch of grape leaves okay and I'm going to throw it into the boiling water and just take this guy and just sink it in I'm going to put some more in there actually that's enough and while this thing's boiling like a blanching or I'm not sure really what you call it I'm going to do a little adjustment here because we're going to take this guy away let's put this guy over here let's put it over here nice I'm just going to give this a little wipe it's not a bad idea every now and then just clean your space right do a little adjustment clean the space get rid of the clutter now you can see the color has changed of the grapes right see the color chain right and this one's a lot looser once it's in hot water so that's what I'm going to do with the grape leaves okay gang tshu where did you get the grape I picked them up nights of old comic we have grapes grown in our uh in our patio we got it coming in from the neighbors and it's growing I made a canopy so I just went outside this morning and harvested grape leaves and cooking it right and these things the unripened grape leaves these guys these are from our patio as well okay we harvested last year we'll harvest again this year I have a video I have one video showing harvesting the grape leaves I'm pretty sure or grape leaves for sure we do put out one video of harvesting grape leaves and I have one video I'm pretty sure of harvesting the unripened grapes if you can't get them fresh people buy them in jars or cans right I haven't yet I I'm going to harvest a little bit more this summer pretty soon actually so they're not too thick and freeze them we've are I've already freeze about 100 leaves what I have here right now is around 70 leaves okay but what I'm going to do is I'm going to move this pot to over here to the other element I'm going to free up this pot so we can start layering the dolma so you see how I layer the stuff okay so let's kick up this guy to I'm just kicking up the smaller element okay I'm going to kick this guy down because we don't need it on high okay I'm going to bring in or a big pot I'm going to put oil in it and I'm going to the bottom layer I'm going to put potatoes in there okay and we're going to do the same thing really with the veggie one as well but let's set up the meat one and then we'll worry about the veggie one and I'm putting a fair bit of oil in there okay and what I'm going to do I'm just going to layer the bottom of the pot with potatoes and man do these potatoes taste phenomenal when it's cooked one time I did it the first time I did it they burnt a little and it was so they were so good really they were phenomenal they had a little smoky flavor to them so this is what we're going to do let's do the little guy and put this guy in there so that's basically one potato come on now keep in mind this is off right now okay what we're going to do is we're going to bring this guy back after I give it a little rinse and we're going to start doing the great leaf dolmas first so what we're going to do is we're going to do great leaf dolmas put them in the bottom probably do two layers and then start doing some of the veggies on top and then put another layer of dough great leaf dolma on top of that so we don't need the lid right now let's put the lid over here and start rolling so usually I'm using the larger cutting board or the last two times I say usually but the last two times I did it I used the larger uh cutting board to lay out the great leaves and then do the wrapping because it gave me more space but right now we're going to use the smaller one because we got cameras and everything going on right now all right so my brie we're cooking dolmas here's the here's the mix take a look this is what it looks like what we're going to scoop in there so I'm going to put this guy do we have room here or do we have room here I'm just going to do it here I'm going to move these guys over or what I could do is do this dirty up another another that's dirty up another bowl that way makes life easier for us a little that way I can just put this here and just scoop them in now we do easy easy and this guy I'm going to put keep it safe from anything flying around right so basically take a spoonful right plop it down you could you know put enough to make sure you're you know you got enough oomph in there for the dolma right and what I usually end up doing is or what I was doing anyway I was laying all six of them and then rolling them up right I might be putting a little bit too much we'll get a good feel for it chicho if you don't have great growing on your patio and need to use can is there any prep you'd recommend ah you know what I think in the can they're ready to go if I'm not mistaken I don't know tell you the truth I should have paid attention when they were doing them but for the last few decades I guess we were using great leaves from my grandmother's house where where she lived in a house and she had great leaves growing there so would harvest great leaves and we make them fresh as well now take a look at this thing this is what I'm doing I'm going to lift it up see if I can show you guys I go fold over fold over okay fold in fold in and then wrap it okay I'll show it to you when I get closer to here right and then you wrap it you get a little dolmas check it out right and it seals up really nicely right and what I'm going to do is I'm going to layer the bottom of the pan with one layer okay most likely two layers I should have actually put the so up up fold in in and then roll it sometimes you need to bring in the leaf further so there isn't stragglers hanging out little fans right so let me see if I can show it to you here so up up right and then bring this guy in bring this guy in and then roll it now when you're rolling it you might have to bring a little bit more in right to tighten it up and then start layering it and you don't want to you want to go tight enough so it doesn't crack open take a look at this thing I got a little bit sticking out here right so what I'm going to do is I'm just going to go fold it in and if you live a 420 life this becomes easy to do some of the great leaves don't cooperate yeah the the basically the great leaves right now have been just I did a wash on them right I think I've got too much meat here it's not going to fold properly I did for this one anyways a small leaf I did a I picked them wash them I soaked them in salt water right and then what do you call that I gave them a rinse and this is what we're doing we'll put them in boiling water and let them sit there for a little bit of time so what I'm going to do right now is I'm going to bring out the rest of these leaves I'm going to put I want to see how many we have here actually I could put six I could put more in there but I like putting six of them because that way I can fill them up full of meat and then I steam my meat keep more of the protein steam the meat really it keeps more of the protein doesn't elder guard and this is what I'm going to do when I'm cooking these I put oil in the bottom but once I layer everything put everything in I'm gonna add water to it okay and some people just add enough water to for the dolma to be you know to suck in the moisture and cook with the rice uh sucking in the moisture and whatnot I ended up adding enough water where we had a little bit of it was weird tasting it was interesting a little bit of dolma soup in there which was super cool actually it was really good tasting I like that like cigars or other things and I go around okay I picked around 70 leaves so I'm going to do a count to see how many we have because we do need to save some for the veggie dish as well right if I think we need more I might take a you know I might step outside spitting on zalastoff for a couple of minutes and pick some more great leaves come back right what's 70s plenty hello simmer how are you doing welcome to another stream what we can do now is just put these here and I'm going to load this up with more more dolmas more grapevine leaves right I'm going to take the bigger ones okay and I'm going to soak these guys and I'm going to kick up the temperature on this so get the water boiling a little bit more because the lid has been off it's uh it's cooled down a little bit salut what I'm going to do I'm going to put the lid on this so it heats up boils up faster let's do these four and I'm not even sure how many leaves you end up getting with uh if you end up buying the can version and by the way gang in my part of where I am there's a lot of people growing a lot of grapes so if you're not growing grapes if you're walking around the neighborhood you see someone growing grapes and if you live in a sort of a friendly place you might go want to go ask them neighbors if it's okay to come and harvest some of their leaves and doing it in the spring is better because you don't want I was talking with my grandma she's like do it with the small leaves you don't want the older leaves they're too old old people don't taste good she made a joke right a young meat is better well that came out wrong but you know what I mean don't be picky who said that what did I say bad time to be saying such things no this one's going to explode it's got lots of meat in there look at this one so you want to sort of time it when you're done with these leaves the next leaves are ready right I never even heard of a before your stream video looks it's very good it's super tasty super tasty super tasty it's Mediterranean I guess but I'm going to turn down this it's boiling nicely it's Mediterranean like Armenian we have it Iran has it so Middle East Mediterranean Asia because Iran is part of Asia these are bigger leaves so we can fill these up a little bit more I'm just taking six out because I know I can manage six on here well enough cooking stream Middle Eastern yeah like all the Middle Eastern countries make dolma all of them and each one has a different recipe sort of that they use different fillings that they put in right oh yeah by the way when you're rolling it you want it to be uh you want to roll on the on the side that's facing up the bottom because that's the natural bend on the leaf okay I should have mentioned that right so I place them down it's the the veins are on the bottom okay so you want to put the veins on the bottom it's just a natural curvature to it right easy easy to roll and it maintains this integrity I'm pretty sure we're going to be freezing some of this by the way okay let me roll up these ones some of the meat anyway you could also add an egg or two in there and barbecue on up as hamburgers right like look at this one bigger once we get one layer down it has rice in it as well it's meat and rice we're making both with meat and we're making a veggie version as well Jason this is a big leaf big dolma I'm looking the size of this one much bigger see the difference here this is small leaf big leaf right doesn't look like much but it's a fair bit take a look bottom side by side so you see right smaller leaf bigger leaf and the big leaf I'm putting in the center more in the center you've never had dolmas with meat in them are you from turkey Jason I know the the other recipe that we have is a Turkish recipe and it's veggie this is Armenian Persian Armenian Iranian yeah with meat is amazing it's fantastic with meat vine leaf roll yeah they say vine leaf I don't understand why vine leaf because it's grape leaf can they do it with other vine leaves as well I looked this up just to make sure I got the right terminology for it and I kept on seeing vine leaf I'm like why do they say vine leaf so check this out we got the bottom filled up let me wash my hands and we'll do a count to see how many you got in there is grape leaf yeah yeah it's grape leaf take a look see that layer a potato on the bottom and then the grape leaves in the bottom right and I'm just going to do a count right now just see how many we got right one two three four five six seven eight nine ten eleven twelve thirteen fourteen fifteen sixteen seventeen eighteen nineteen twenty one twenty two so we got twenty two here I picked about 70 leaves right so what I'm going to do now is because we want to make sure we have enough for the veggie as well we're going to make the veggie one smaller so I'm going to do the mixed veggies right now here okay so I'm going to do the red peppers tomatoes and apples okay so let's do the apples first and doing these guys is so much easier you don't have to roll right and a lot of people like I'm letting you let you know this usually I haven't done this yet but a lot of people make the grape leaves or the vine leaves in a separate pot and they do the mixed stuff I'm making that together okay and what I'm going to do is I'm going to put the uh the the mixed stuff I'm going to see how it fits in but I think I'm just going to put a layer of mixed stuff last couple of times I did it I put the mixed stuff in the middle and I put grape leaves around it to the side and I built it up okay but let's do it this way and see what happens so you just stuff it I'm going to use any veggie apple you know what we'll use save one of the apples for a veggie one we'll use one apple one tomato one of each one for the veggie one okay actually translating arabic okay let's just fill it up to the top I don't know how good the apple one will be with veggie so let's mix it up and we're going to use one tomato with the veggie so we've got three tomatoes we're going to put in this one so mixed dolma is a lot easier to make than the vine dolma because you don't have to roll it you just empty out the veggies and just fill them up right I wanted to make some pear as well but I didn't get any and pear is not something that we usually make but I think pear would be really good with this as well tomatoes and apples are absolutely with zucchini and eggplant they're absolutely amazing really let's do let's bring in some peppers bring in some eggplants bring in the cooked zucchinis I want to save two eggplants for the veggie let's see how much we can fill in here whoops just banging my head to the top now remember these zucchinis don't have a lid that we put on them so I'm gonna stand them up we're gonna do this see if we can fit an eggplant there yep so we're sort of doing this sort of a tetris trying to make sure everything's nice and tight not too tight but tight enough okay I'm gonna get more meat out it's a little wash she shows so this is cooked with the indirect heat in the pot how long until the meat is done indirect I don't know if it's indirect it will be like I'm gonna turn it on right and I'm gonna get it filled not fill it up to the well almost to the top with water and I'm gonna get it boiling once it's boiling I'm gonna kick it down to a medium and let it cook for at least half an hour most likely a little bit more okay we need more meat so we moved used used up all the one we are already put aside so let's do for sure we're gonna end up freezing some of the stuff remember Cheetah Arabic was the second language I learned I worked in Dubai for oh second language you learn so you're fluent in Arabic yeah you fill it up not you don't cover it but you fill it up until you can see the water sort of on the below level a little bit right yeah you need the water you could do it with steam I guess but it would need a different setup than this it would need a different setup I would need a bigger pot and a sort of the the potatoes would protect it to a certain degree but you would need it to be sitting above the the heat right otherwise it would burn bad this one didn't have enough room for too much meat that's okay take a look nice tightly packed in there okay tightly packed in there on a grill I've never seen anyone make this in a grill now I'm gonna do the peppers like I've never seen anyone do this on a grill so I don't know what it would be I'm gonna grab a smaller spoon for this could you do it on a grill the kicker is on a grill things cook fast right I'm just gonna bring this here things cook fast within reason anyway so you would need the meat to cook we do cook eggplants on a grill so worth a try though speaking I'm okay you can read the Arabic that's cool read and understand let's fill this up and I'm gonna put these ones sort of sideways I can't remember if I rinsed the peppers or not I don't think I did that's okay no grill would be too yeah it'd be too direct you need to it needs to cook on the inside right you could cook it on low heat and the other thing you could do with the grill is wrap it in foil put it on the pot I guess and cook it in the pot much easier filling big peppers goes there lots of peppers stuff it we're gonna leave some for the some peppers for the veggie one as well that's a lot of chow indeed cook for a day eat for four possibly free some to have other days when you don't feel like cooking or you're too busy to cook right these peppers look cute but it's a lot of work filling them it's easier filling the big peppers I think next time I'll just buy big peppers and what we can do right now is because I'm going to put a layer of grapevines in there what I'm going to do is turn up the heat on this actually I'm going to do it right now so I'm putting the heat on this to three and a half right now might as well get it going we do much want to munch on these things and it should have probably added more salt by the way gang probably doesn't have enough salt but it is what it is so that's that now let's do more grape leaves we're going to put another layer of grape leaves up top and we're gonna have a sip of this guy cheers tea leaves do we got there let's bring out these got these guys and put more leaves in so I'm going to use small leaves for top I'm not going to use big leaves throw it in and turn up the heat get it boiling so they soften up put the lid on and here's our other lid since I've turned this on I'm just gonna put the lid on it let the heat build up okay as we roll and right man I would love to learn how to speak russia these are the big leaves actually we had in there so we're gonna have a little bit of big leaves I'm gonna put the big leaves in the center so it gets the most amount of heat roll them up roll them up let's kick out the heat for the leaves I'm gonna be done here with this for pretty fast by the way gang tomorrow we do comic book reading and when you're doing these cookies you get hungry grab a snack let me show you what I have for breakfast this is porridge with blueberries uh golden berries apples pumpkin seeds hemp seeds and walnuts and it's not porridge is steel cut oats right so super delicious it's amazing with coal as well and with honey and maple syrup power food and I cook up the steel cut oats sometimes I add the fruit and I cook the fruit and everything together and this time all of it fresh nothing cooked just the steel cut oats cooked and steel cut oats are amazing pumpkin seeds are phenomenal for you that's boiling nicely so I'm gonna kick it down and what you can do with the leaves is because the bottom ones probably have been soaking more in the hot water I just do a flip and I pick up the bottom ones first now when you bring it out don't go right away crazy with your fingers the way I'm doing it is hot right it's boiling water so be careful that's a little bit of one more spoonful of nutritious amazing food keep us going hello chocho Zarya how are you doing what you're doing a while brother as soon as I put these ones in I'm going to fill up the pot with water not fill it up but add water to the pot we want to start getting the steam going you can hear it right it's basically reach the level I don't know if you can see it of the tomatoes so the layer that's going to go on top the water is going to be a little bit below it there are a little bit more see if you guys can see it can you see the water you should be able to let's lay these guys in and another thing I'm going to do right now the grape leaves unripened grape leaves I'm pouring it on top another thing I'm going to do if you remember these are the plums sour plums that I picked a few years ago we did videos for them like a long time ago I believe so anyway they have seeds in them be careful right if you add these things in here make sure whoever is eating this food knows that there's problems with seeds in them you don't want people cracking their teeth right so what I do I'm going to add plums on top of this too make it sour really these plums are amazing with chicken by the way I'm just going to add three more of the grape leaves and that's it this guy's this guy's done I'll post the seed close this kick up the I'm kicking this up now because I added the water to eight out of ten I want to get a boiling ASAP and then we can start doing the veggie we got enough meat here to do a couple more so I will do a couple more and then I'm going to put the rest of the meat in the fridge until later that I'm ready to take care of it I'm going to put it in freezer lock bags and put them in the freezer or freezer bags and put them in the freezer and then later in the future if you want to make dolma the meat is already ready we've got enough for a couple more anyway three more let's do one two three and then what we're going to do is we're going to clear off these things that we use to make the meat-filled dolmas and we're going to start dealing with the veggie I'm rolling these top ones a little sloppy garnish just keeps adding happy little garnish ones nice the water is bubbling a little bit so let me get rid of this meat stuff here then we can deal with the veggie so this cutting boards I'm gonna wash so we let that one boil when they're ready the smell the color of the things usually I take one out and taste it whenever I'm cooking anything like this well what I'm going to do right now is I'm going to set the timer for 35 minutes okay how's our timing going in this oh not bad we're doing good so I'm going to set the timer for 35 minutes on this okay but before we get into the veggie I'm going to take the meat put in the freezer lock bag and put it in the freezer gang okay I just want to get the meat out of the way we end up reusing freezer lock bags that we use for veggies and then use them for meat or other veggies but once we use freezer lock bags for meat we don't reuse them again unless some people I know they keep them in the freezer just if they've used it for meat right this is completely unrelated but how do you how do people hear combat procrastination I feel like I'm constantly putting off things that I even want to do read a book etc I wonder what this community is thoughts on that we've talked a little bit about this actually fair but about this I think procrastination one of the things to do is make a to-do list figure out what it is that you want to do and start knocking things off and you get a little bit of you get a kick out of it procrastination because as soon as you see it visually of things being knocked off it gives you a boost it's like an addiction so you start getting things done another way to do it is do small things don't don't sit there and go okay I'm gonna sit down and steady for five hours build up to it it's like working out if you want to work out if you know some people say I want to work out hard so they go out there and you know do you know three hour workouts four hour workouts two hour workouts and they burn themselves out and then they can't continue to work start off slow build up to what you want to do try to make I'm gonna make put it into two different bags and even it out okay one more and this was fresh beef that we got right so it wasn't previously frozen meat so refreezing no problem let's do this one too now we don't have to make it all in one shot if we're gonna make more you can just divide it up into two and have and this is a huge chunk of the work right cutting things up mixing things getting all the ingredients together and this is a little bit less and I roll this up and get air out right seal it tight not bad it's bubbling a little bit but I want a nicely steaming right so still sitting at eight out of ten we're gonna let it sit there for a bit what I'm gonna do gang I'm gonna take a minute just to wash the meat bowl right so that's out of the way this was the rag I was using to dry my hands and stuff while I was working with the meat this guy gets retired this is the lid for the grape leaves so we're gonna put that aside we're gonna do a little bit of tidying up here this guy we bring out a new cutting board for the veggie right because if you're gonna make veggie dishes you don't want the meat mixed with the veggie right some people are pretty sensitive to that so just make sure you're aware of people's sensitivity if they don't want to eat meat okay aside from that before we get into the veggie I'm gonna make myself check this out a cucumber I've been drinking this this is it's not liqueur because I didn't add any sugar this is the non-sugar version this is cucumber infused vodka so I'm gonna make myself a little drink wow this guy still boiling away we let it boil okay what do we need I'm gonna keep the lemons in there this is my liqueur lemon glass okay so I'm gonna keep that in there have I taken care of all the meat stuff all the meat stuff out of the way yeah so I'm gonna give my hands oh this guy has another wash cucumber vodka yeah cucumber vodka go amazing together so good so good it's a refreshing summer drink very very very I'm actually gonna get rid of the lemon things I've had it you can eat them but I've had a lot of them already let's bring out some ice I haven't eaten the cucumbers yet let's try one why not chicho going to the store tomorrow and I think I might get uh some stuff to make liqueur what fruit should I get uh strawberries are in season I don't know where you are uh elder god the strawberries right now in my part of the world are amazing amazing and blueberries are in season and blueberries are pretty good too so strawberries right now are super good I don't know what it is but it's super delicious that's good let's take one of these guys out and taste it imagine giving this drink to people they'd be like what is that cucumber infused vodka let's see what it tastes like oh my I'll make a hair grow on your chest serious business salut again um depends on the size the batch I would say a 26er is plenty to make or get a 40 ounce sir just be on the safe side get a four 26er should be plenty to make two uh 1.75 liter jars or 1.5 liter jars but get uh what do you call it uh get a 40 ounce sir if you can Cheryl says I'll skip you don't want to hero your chance come on Cheryl I don't believe you I don't believe you let's break out the grape leaves these ones okay I'm gonna bring out the veggies I'm gonna put more grape leaves to be boiled and I'm gonna bring out another pot how much we got we got a tomato and apple those guys is that gonna be enough yeah you know what is this gonna be yeah I'm gonna cook the veggies in this one okay it's a really nice pot it's pretty pretty heavy I'll show it to you let me I'm gonna put a layer of potatoes in it too okay so let's put this guy here take a look it's cast iron like glazed uh what do you call it enamel glazed cast iron so it's really good it's heavy so I'm gonna put oil on the bottom put potatoes on the bottom and then we're gonna do the grape leaves and do the same style as we did with um with the meat one right so let's put some veggie I'm gonna go with the small leaves okay that's good for now until we get more I'm gonna kick up the heat for the grape leaves so it starts boiling again where's my lid let's make sure yeah you can see I don't yeah I don't know if you can see the steam but you can see it cooking up now right the meat changes color so we're gonna leave that there let's put that there let's get these guys opened up and we're gonna bring the veggie mix but before we do that we're gonna put this guy here we don't need this guy let's put this guy oil in the pot potatoes in the bottom and once we do this it's just a waiting game that's it oh I should have added salt on the potatoes that I forgot to do which is unfortunate at the bottom of the thing I always forget to do it for some reason I lay down the potatoes and I forget to put salt on top of them I'll show you guys what I'm doing here so I got oil in there and I put potatoes in the bottom and we're gonna bring our veggie I'm gonna put this guy over here I'm gonna do the same thing grape leaves and then we're gonna do we'll do the mixed stuff give this guy another mix and whatever's left over with this I'm just gonna turn into cuckoo if there's anything left over I might actually do big leaves I already put the small leaves I should have probably done the big leaves with this one I got my chat I'm gonna scroll down on it oh lost a lot of chat this is an odd choice but some vodka is made from potatoes have you ever tried making no I've never tried Cuglio I'm lagging but I think heard my name no I didn't uh I didn't mention Elder God I got stuck on the chat for some reason I had to scroll down I cook every day for my family but I have not baked for all baking haven't done it for a while either I'm thinking buttermilk biscuits ooh nice psalmo gravy for tomorrow okay let's do rolling these guys I felt this one too much this one definitely filled up too much maybe so this one's nicely boiling now the grape leaves are boiling so I can just turn it down I can smell the dolma some of these are gonna break I think maybe the egg will keep them together I think I filled them up too much I'm pretty sure I should have added more salt to these things I should maybe fry a little bit in a pan just to have a taste of it but taking a risk so if you're gonna do this before you start rolling on just fry a little bit in a pan just to see if you if you've added enough salt or not right since I'm really limited with space I skipped that part okay good time to kick it down so I'm kicking this down now to three out of ten I'm gonna leave a little bit of space gap here so the steam can rise up I don't want it to overflow because the dolma can overflow it's boiling too much I actually let it boil a little bit too much right but it's doing good looks good you can smell the grape leaves cooking it smells amazing dolma's cooking smells amazing and you do want to roll them tight some of these I'm not rolling as tight which I should be doing because you don't want them to crack open right the good thing with the veggie one is it does have an egg in it so the egg tends to hold things together that's why baking without eggs is more difficult let me show you this we ended up getting into the smaller pot how many do you got so one two three four five six seven eight nine ten eleven twelve thirteen fourteen fifteen in the bottom of it right now I'm going to put the mixed veggie stuff in there let's do the mixed let's do the apple let's see what the veggie with an apple tastes like we'll find out never done it never done it right now it's construction season there's a lot of people doing construction living in the suburbs is interesting you think there is lots of peace and tranquility I'll tell them weekends come along and people are mowing their lawns and cutting down whatever or during the week when the city is doing their thing right tomato zucchini zucchini try to fill it up too much oops spillage spillage need a small spoon oh we got a small spoon here right what do we use this one for we don't know if we use that one for meat or not so we're gonna use a little guy pretty important to keep it clean right what else we got black peppers or not black peppers peppers these guys have a neat little guy a little spoon so this thing's been cooking for about 30 minutes now their alarm is going to go off in about four I actually forgot last time I put a layer of grape leaves over the top so it created a seal which was pretty cool lots of spillage on the cutting board in you go in you go in you go fill it up fill it up we got two more peppers I'm gonna do the two more peppers oops spillage one more eggplant and one more zucchini so we're just gonna do this might have room for a couple more dolmons after this but like grape lines but we'll see let's do these grape leaves too this veggie one is more messy than the meat one because the egg one more one more I love the sound of the snake chichol I noticed some of the some of your discord members who are subscribed on twitch don't have the t-sub rule t-sub t-sub twitch sub oh this should we give them rolls should we give everybody rolls cool let me show you that these guys we're gonna put here this guy we can just give a rinse and wash it later because we've got alarm going off soon in about 19 seconds nice okay I'm gonna kick this down and let it let it cook a while while we cook up this thing as a cuckoo yep thank you I want to put another 10 minutes on here okay 15 minutes so another 15 minutes on here let me show you this here's the dolma right the veggie right so that's the grape we got the zucchini yellow zucchini here we've got the green zucchini here we got the peppers here we got tomato we got apple and we've got a layer of the grape vines these guys in the bottom and a layer of potatoes sitting on the bottom of that right so what I'm going to do is I'm going to put this on the smaller element put water on it put water on here not too much I'm putting less water than than the meat one because this doesn't have any rice okay the stir guy hey chichol haven't been able to catch the stream in a while but hope you've been well doing a while thank you very much okay and this I'm going to put on the smaller element and I'm going to cook it up okay let me remove this so let's put this guy here let's get rid of the so we had a whole bunch of great leaves left over but what I'm going to do is I'm going to bring this back remember this we cook the mushrooms in this I'm going to turn on the heat on this I'm going to add oil to this okay and we're going to cook up the rest of this veggie thing that we have we're out of olive oil oh no we've got one more jar in there not out of olive oil but I'm going to put burn I touched the lid let's do this it's very sensitive this part right so put a little ice cream in napkin it should be automatic but the account on discord has to be linked to their twitch but most don't oh it could be so by the way Aldegard some people might be there that don't have a twitch account they might have come there through youtube or patreon or what not right so they might be I'm guessing there's probably some people that are watching twitch without having an account right so you know that way they don't they don't comment I'm guessing this is done is that the way it works I'm heading over to gram stream folks have a great rest of your day awesome and we're gonna rate gram after no we're gonna rate gram uh Monday we're gonna rate gram Monday okay so let's bring this guy don't reach over a pot dangerous dangerous all right so this becomes splattery so what I want to do is I'm gonna wear my apron say hi to gram for us catholic traditionalist that's perfect let that cook up we don't need these guys no more let's put these guys here and we don't need this guy no more a little spatula let's kick up the temperature on this where's our other lid our other that's there nice nice hello this how are you doing salut again I hope you're enjoying the cooking stream in Israel they have a similar dish made with chickpeas and a certain type of green chickpeas dulma so do they grind up the chickpeas with like a homo style is it like homo style like ground up or is it solid chickpeas let's dump this in here and cook it right this is what we got left of the veggie that we made we'll find out if there's enough salt in this I'm gonna do a little cleaning house game it's been a while Connor Higgins how are you doing hope you're doing a while it has been a while the Israeli dish no it's like whole chickpeas on top of greens wrapped with a variety of fillings okay cool on top of greens was it wrapped with the grapevine the grape leaves so this thing the dulma has been cooking for like good 40 minutes now right so what we're gonna do is I'm gonna bring out a little plate we're gonna cut it we're gonna taste it let's see what we got let's see what we got let's see what we got let's see what we got it's cooking nicely let's put this guy take a look this integrity is really good all right and this is on the top so if the top is cooked the bottom is cooked right I'm going to turn this down a little so it doesn't burn let's go the inside is going to be super hot don't take dolmans out of this and bite into it right away okay you're going to burn yourself let me show you the inside and this for this not bad not bad I'm going to let it simmer okay I want the grape leaves to be a little bit lighter because they're a little chewy right now should have put more oil then definitely that's a smell of burning a little bit but we'll see where it goes should have added more salt this is definitely on the burning side I should have what I should have done with this is clean the pan first right silly so what I'm smelling is not what we put in there that was burning is the stuff that was left over which is just a little but we destroyed the the cuckoo let's do this let's see if it'll maintain maintain its integrity alder got thank you wow this is doing a stain oh yeah I forgot to turn this up I'm kicking up the veggie one to high okay I forgot to kick it up to high I'm up to that three let's heat that up I'm going to grab a pepper so we see what the pepper looks like the pepper is expanded looks crazy very cool very cool even thinking about the dolmas all week nice let's put the lid on here let's see what this tastes like looks good looks good looks good move this over so the steam doesn't burn me looks good but for sure I think it needs more salt let's check it out more salt for sure if we're gonna make it again we're gonna add to the recipe I think we added one tablespoon of salt or half a tablespoon of salt I would have added one more double it very good bannum alder got bann away bann away very delicious very delicious as for terms of garnish I have the grape seeds hot hot inside sorry not grape seeds the the grape the grapes unripened grapes oh this thing's definitely burning wow this is definitely not cuckoo anymore but we'll see what it tastes like we're gonna burn the crap out of it no I'm not the crap it's not that bad actually but we need this so we're gonna put this over here leave that there and what we're gonna do this is hot oh yeah hot we'll take this down way way way way way down what we can do is bring this guy no no we're gonna keep this guy here the veggie dolma oh shoot let's bring it over let's cook the veggie dolma here let's turn that guy down cook the veggie dolma here that way you guys will see it this is pretty good Cheryl it definitely needs more salt though heads up the rest of whatever I put in them double it well at least 50 percent more enough to what else we can take out of this I'm gonna show you the show you the stuff one at a time but we need to actually shouldn't have heated up this element because we could have worked here shown you what was going on but it is what it is we have a bigger next in the future we'll have a bigger kitchen with multiple cameras and we're gonna switch things off and do things right so what I want to do is I want to take off the top layer of this dolma and put it in the pot okay so what I'm going to do is I'm going to make myself some space I'm going to take this and put it here I should taste this actually let's bring out a fresh fork get rid of this plate let's bring it over let's bring over the meat plate I just want to taste this guy see if the salt was okay in it just the veggie stuff it goes on the recount okay a cool little bit of god the veggie thing is super delicious very nice the veggie one has enough salt the meat one not enough this veggie thing doesn't look like much but it's super delicious like wow wow wow seriously this would make amazing filling let it look for wraps or dolmas wow wow wow very delicious I hope you guys are munching on something sure we're going to transfer some of the dolmas into a pot into a container look at that so we can get to the tomatoes without the zucchinis the eggplant and the apple salut you know what I'm transferring this little veggie guy to over there that way I have space to maneuver back it goes back it goes and this guy would turn it off we won't be able to use the space but at least it's I can maneuver around it okay so let me turn this off take down the angle here the camera no question is which one is it yeah that's the one cool oh no I took out the wrong one I want to take out this one there we go nice so we're going to put something here to transfer our goodies over let's put this guy let's put this guy here I know what I'm going to put some I just put I took a pot and I'm putting it here okay because I'm going to transfer stuff over I'm just going to put a little bit of oil on the bottom of the pot so it doesn't burn the heat is off but just in case right you don't want it to be to we're going to bring over this guy just have it out raise this up a bit you guys will be able to see so I'm going to raise this up raise it up with that let's do it that way let me transfer back a little bit unfortunately let's see if it's high enough for you guys to see oh barely barely barely barely barely barely barely let's put another layer on here let's put another layer on here lifting it up this is good enough let's do let's do now what I'm going to do is I'm going to transfer some of these things into here okay let's see can you guys see see enough sort of take a look it maintains this integrity really well the grape leaves so I'm putting the grape leaves on one side the unripened grapes break down the plums don't so you have to be careful with the plums wow they do break down a little bit so I'm going to put all the plums that I can find on one side let's bring out the plums see these guys can you hear the veggie one pot going like crazy let's steam away once this element cools down a little bit I'll show you guys how this works all the plums here for now or as much of it as we can I've actually seen some people count how many of the plums you put in there so the when you get them all out you know how many seeds you have let me do this now I'm going to put a little let's turn on this camera let's see how high we can go now I'm going to show you what I'm transferring over what it looks like that's a little too hot because it's cooled down enough for us to lay on top it's messed over here there you go look at this let's see is this going to work yeah that's going to work good stuff good stuff yeah this guy's yeah that's good this guy's boiling away the veggie one so I'm going to turn it down I'm turning it down to four four out of ten for the veggies so I'm not sure how long we cooked it for but the veggies don't they don't need to cook that for that much right we just need to cook them long enough for the grape reeds to what do you call it to become softer right peppers some more dolmas there's a couple plums here that I'm going to grab so presentation for this in large part is important you want to be able to give people the option to choose which dolmas they want less if you can grab one of these tomatoes out of here or let's grab a zucchini out of there where's my plate see this the veggie mix is phenomenal really very very good so let's see what we can do here's a zucchini check it out very nice very nice that's a tomato skin right and then the inside and I touched this one with my fork so I'm gonna have a taste of it oh the inside didn't get filled next time we push harder I think what happened was the rice expanded and it popped out so bigger zucchinis would be better I think thicker zucchinis let it cool down I should salt it I'll probably salt it let's have a taste of it first it is delicious but definitely more salt much more salt so what I'm going to do I'm going to throw a little salt throw a little salt so we went way too light on the salt on this but the taste is really good the tanginess was fantastic let's see what I'm going to grab check out the yellow zucchini very nice very nice another yellow zucchini right eggplants look at the eggplant very juicy I'm gonna put this on my plate let's check out the eggplant let's have a taste of the eggplant it is dolma indeed it is dolma take a look this is eggplant nice should definitely fill them more with meat we know for next time the eggplants that cooked very well next time maybe put the eggplants in the top yummy definitely more salt that's the only thing I would add to this I'll add it to it right now very much like Turkish dolma very much like Turkish dolma that area Armenian Persian Turks we sort of make the same style of dolma the Arab world I think is a little different fantastic and the zucchinis are delicious seriously healthy food for the next few days very good I'm going to put more peppers on top of this oh I've never had a cheese one we usually have the the minced meat or the ground beef version taking the plums putting them here because they have the seeds more peppers and the tomatoes I would put higher up the tomatoes on the apple are crazy cooked it's going to be difficult oh it can't come up I'm going to bring another container up okay let's put this guy somewhere safe here's a tomato it's definitely falling apart so cooked at a little bit too long and the apple for sure is totally crumbling take a look take a look at the apple disintegration disintegration so grape leaves next time on the bottom and the mixed veggie stuff up top here's another tomato that's the apple one that's further away the tomato one is broken down this apple is not bad kept the integrity well this one the big apple totally disintegrated we got more peppers I'm going to put the peppers in the other shirt a whole bunch of doughnuts there let's bring out the zucchini here's another zucchini the zucchini kept us integrity really well let's check on the veggie one the eggplant's not used to cook let me do a little flip on the egg no it's still pretty good Graham how you doing welcome welcome how did your stream go I hope it went okay here's another apple kept us integrity not bad here's an eggplant we'll put the eggplants here here's another tomato we've got room we're going to make room the tomato and the apples are going to go in this one this container oh here's a little plum let's grab the plum put the plums there here's another one let's put the plums there and grabbing all the plums doesn't guarantee that you got all the seeds so be careful when you're eating this we're cooking dolma here's another tomato there so all the tomatoes are out all the mixed vegetables are out I didn't show you what the apple was like let me show you the apple I'm going to turn this down now turn it off we were doing a little update because I was out last week cool cool cool I'm gonna take this with a spoon and I'm gonna show you the apple the apple dolma is absolutely amazing by the way nice for sure we raid you on Monday Graham but you got to remind them Monday as well delicious super delicious wow wow wow let's do a little bit of apple this apple totally fell apart grab the meat grab the apple oh there's a dolma in there no we're gonna eat the dolma to my plate you can't put it back the apple very nice very nice they look this is the apple it's totally disintegrated here's the great leaf all right oh I bet the school situation is crazy around let me the dolma where's my fork this is my fork cooked apples are absolutely amazing with me so good may you please be around to go to it or for it I'm not sure if that's directed towards me or not the meat definitely needs more salt okay I'll say it again we should have added more salt on the meat so good wow apple dolma is absolutely amazing with the greens and the tart the tanginess of it and stuff very good let's try the great leaves one very good flavors are fantastic but more salt and by the way I forgot to tell you we usually eat dolma with the yogurt how could I forget yogurt and great leaf dolma absolutely phenomenal with mix good with a mixed dolma is really good too with yogurt oh I can't show it to you there with yogurt okay very good especially the great leaf one I gotta get rid of not rid of but transfer the the liquid the sort of soup at the bottom of this so I can get to great leaves in this big pot and what happens it the yogurt sort of cools down the dolma so you can eat it right away very good hello okay let me give you a bird's eye view on this we've got the great leaves the zucchini the eggplant over here and we've got the peppers over there okay and we've got the plums with the seeds there so you can keep it separate I'm gonna look at the I am now kicking the veggie one to the low okay and I need to transfer the juice from here so let's transfer the juice to another container where we're gonna do this how hot is this oh it's not bad so good and the juice is like soup really that's what I've been drinking at this the last batch that I made here I'm gonna put something bottom so it doesn't these guys over give us some space here's the dolma in the box I want to transfer these guys over to our tray and why not let's put some in here oh actually there's room here this apple top some of the dolma almost falling apart we're not really very nicely maintains this integrity we're gonna need a couple more of these rose to me chichu I might actually kill someone for some of that don't do it brother don't do it and the kicker is certain types of food it's not it's difficult to get as good as home cooked outside like very difficult very difficult as soon as we do this I'm gonna look at this one this is a big one this geez as soon as we do this one we're gonna look at the veggie one okay we're at four hours that's not bad our timing was pretty good we're almost done but we've got to try out the veggie we've got to try out the veggie we've got no choice in this and in the bottom here let's see we have some plums here yeah I gotta try a potato we gotta try one of these potatoes too Cheryl can you freeze the dolmas as is rather than just a component and do they hold up well or break down in the no they'll be fine you can cook them freeze them and then that's what I've been told I haven't done it myself but I asked my mom and she goes yeah you can just cook it and then just freeze it and then whenever you want you just bring it out and eat it up right now you didn't put salt on the potatoes at the bottom here so I'm gonna spray salt on it okay and I'm gonna put some salt on here because it needs some salt but yeah you should be able to okay yeah I didn't we're gonna eat all this in like three days three or four days so I'm not gonna freeze any we freeze frozen meat so the potatoes are phenomenal they absorb in all the goodness right very good very good that's how another dolma with the leaf usually this is what we do you put yogurt on top and you pop this right or you bite into it depending on how big it is right mm-hmm yeah very good very good and this is so ridiculously healthy for you right just dropping and say hello jacobi how are you doing but sadly I can't stay for this you know where is jacobi we've been at this for like over four hours now I doubt if most people well there's some people that stuck around for the whole show super delicious game I'm starting 3 a.m. out here and I need to go to sleep okay we will catch the next one for sure awesome and that's tomorrow we're going to do reading comics I could eat it in 30 minutes let's look at the veggie I'll take care of this potato stuff later okay so let me transfer this over let me do this I need to make myself a little bit of space let me show you what we ended up getting so these are are meaty so I'm not going to use these for the veggie one I have to use another scooper upper here's one platter okay and it's got the grape leaves on one side perfect very good I need to put this on a table over there so I'm going to go transfer this I want to take something to put on top that way we've got room let me do this let me make some room for myself these little knickknacks I can put away we're throwing the sink so that's one tray so that was with the zucchini's egg plant peppers and the grape leaves here's the one with apples tomatoes and grape leaves so now we can transfer four hours over here tomorrow sounds great yeah comment hot hot be careful be careful chichu have a great rest of your day folks I'm going to go now awesome calphing trainers thanks for hanging around and I hope you have a fantastic day as well the veggie right let's put this lid let's put this lid over here salut ken how are you doing no alert again eh it didn't go out for uh initially it didn't go out for a lot of people that's unfortunate we've been going at it for four hours another container we're going to put the veggie stuff in here okay and I'm going to use this guy by the way ripper um I finished episode three of The Undertaker a really good show if you guys are into uh wrestling documentary or just documentary about human what do you call it just pushing yourself as hard as you can the Undertaker one last ride I think that's what it's called is fantastic I'm gonna put this over here so you guys see what I'm doing and we've got to try the veggies right so let me hold on let me take one of these guys and put it in my plate over here so I can eat it eggplant peppers awesome the last ride is fantastic human psyche human psyche and just you know what it's to a certain degree it's just love that is crazy and it is but it does deal with addiction a little bit just the adrenaline and the community there's a lot there there's a lot there tomato let's bring out a tomato let's take a look at this guy take a look at this there's a tomato and you can lift up the lid I was oh oh a cane is in it elder god cane is in there chichu I was at his match with Roman really the two he talked about that said it was phenomenal those are the best two wrestling where he was urgently going to retire the final episode of the series encapsulates the global pandemic is oh does it oh the original one when he was going to retire the one he wasn't happy with I don't know why he wasn't happy with it but perfectionist right perfectionist let's put the dough in there let's have a pepper one too veggie pepper one let it cool down while we transfer these guys the apple let's see if the apple keeps this integrity nice very nice we didn't cook this as long this is what you want really you don't want the apple and the things to fall apart right very nice peppers peppers very good look at the zucchini how's that gonna fit in here is it gonna fit in here let's make some room I didn't put any plums in this one by the way there we go awesome here's another zucchini awesome and we got an eggplant let's see if we can put the eggplant in this here's an eggplant looks fantastic all right here's the zucchini by the way I should show it to you eggplant zucchini yes sir much respect to the taker larger-than-life character and human being this food looks delicious this food is good nice okay so we need another container we need the little dough ones all right take a look this is all veggie I'm going to taste the veggie actually let this cool down a little bit and then we're going to transfer the rest of the great leaves but let's see what the veggie is like let's see what the veggie is like I'm not going to eat it with the yogurt yet part very good eat it with the yogurt the veggie is really good no ripper I didn't get a notice do you want to is there tracking number with it if there's a tracking number with it send it to me that way I can figure out where it might be I haven't got a notification zucchini is my go-to veggie now since I'm not able to eat asparagus oh no more asparagus wait there are real brothers wait the they weren't real brothers the josh and triple triple h were they real brothers is that what we were talking about veggie is fantastic chase is very good it's super delicious one more one more one more hot hot our tummy is going to be crazy happy for the next three days unfortunately the set tracking is $20 for portugal so he didn't do it but did tell me that there's any issues after two weeks of having been shipped to let him know and he will resend with no charge I will email you know what ripper you know don't don't push it yet because sometimes it takes a while and especially right now if you go to the count of post site it tells you that things are taking much longer I bought some stuff the comic book hall and from ebay from ontario is telling it took two weeks for it to get here from ontario took two weeks so if it's coming from portugal it might take a lot longer so we can hold on yeah this is dolma there's the veggies uh this is mixed in it there's mushrooms uh walnuts take a look this was the stuffing for it in the veggie one this was the stuffing and it's crazy delicious it's like mushrooms eggplant and mushroom yeah there's a little zucchini a little zucchini but mushrooms walnuts green peppers cilantro cilantro dill tomatoes no no tomatoes in this one what else we put a whole bunch of stuff in there yeah super good okay oh yeah hold off on it because it might take a while it took two weeks from ontario for package to get here and they said it was going to take four weeks so i'm like oh man very delicious i have no idea how much i've eaten but i've eaten a lot i need to transfer these guys into a container i'm running out of containers i got little guys i should have washed some of the big guys let's do this sounds delicious these are the dolma's chat said you were hiding the yeah okay i gotta transfer some of the juice here so i can get to the dolma straight out so let's transfer some of the juice into this hot hot yeah like look at this this is like super nutritious juice right fantastic mini mini how old am i i'm mini mini how old you cook i don't know how old you cook means sharyl i have to run but i have notes they're a mess and sounds like a bit of bit of this and a bit of that wave of spoon and presto i'll clean them up and send for your review oh really sharyl that would be awesome thank you very much awesome awesome thank you for being here sharyl and thank you thank you for the offer come on konobi how are you doing do you drink it out of the glass or have it with food no you can just drink it straight out sometimes uh the last couple of times i made i kept some of the juice and when i was heating up a dolma i just poured some of the juice in there and steamed it heated it up with the juice right these things look phenomenal look at this i hope you have a great weekend sharyl so much dolma so much dolma gotta let all these cool down now and they kept their integrity really well two layers of dolma great little dolma yeah elder god go crazy another container let's transfer let's transfer it's weird they're like rolling in towards the end of the stream which is interesting and we've got to try one of the potatoes at the bottom of here oh look at this seriously look at this look at that i'm gonna try that i'm gonna try that that's what we want oh yeah the goodness and this is amazing yeah ripper the potatoes at the bottom of this this is this is something that uh my our family wasn't doing or mom and grandma wasn't doing and i just added it decided to do it this way and because i love potatoes and potatoes are amazing for sucking in the juices of things right so turned out really good i will uploading book tomorrow on ebay i was storming all day here so so far and didn't have any good natural life for pictures i'll send you my ebay info like oh for sure ripper send it out i'd like to see what you're uh what you're selling what you're trading or what you're selling really see what your collection's made of right fun gang and this was of course the rest of the veggie right oh i gotta try the potato let's try the potato let's try the potato look at this so good salt i went too stingy on the salt this time i should have done more salt yeah no i'm not a chef just love home cooking i'm not selling anything to buy anything anyway that's exactly what the underworld would do just give it away for free get people hooked hello sir i have been very depressed like you but i have just wanted to tell you that you are a wonderful person and are doing an excellent job keep up a good work thank you very much life at t 1986 life at t 1986 thanks for being here i hope you feel better soon it's time time takes care of things man so allow time to do its thing okay softens the below not indefinitely yeah it's not indefinite like whatever you might be feeling right now it's not going to be forever time sores things out right really and then you look back you realize oh wow you learned a lot from certain experiences right nicolatessa wants to give electricity to waver free good man good man nicolatesla okay gang that's called the stream thank you very much for being here i forgot to do my little intro at the beginning i think so i'll do it now if you want to know who i am i'm on patreon patreon.com back slash chico chyco if you want to support this work patreon is a great way to do so i've seen cooking nerman how are you doing this is a great community i may be a stranger but whenever you uh may need within my power uh yeah ripper thank you for your offer to uh lefeti uh 1996 okay we are live streaming this on twitch twitch.tv back slash chico live chycholive brando no worries i do announce these live streams 30 minutes before we go live on tour gas mines vk and parlor if you want to follow what we're doing a lot of our open discussion live streams we will be uploading the audio to soundcloud as podcast coolio when i'm becoming president one day i'll invite you to the way house and have to chef make told us using this stream as a recipe awesome looking forward to it brother looking forward to it and we will be uploading this video to youtube and bitch shoot and probably in the future uploading to another platform possibly as well okay well give us a rewatch also since twitch is a bit have a great evening chat have a good one have a good one everyone i hope you have a fantastic fantastic weekend and if you can make it tomorrow 11 a.m i can't remember when it is i think 11 a.m we're gonna start doing a comic book reading bye everyone and mods thank you for taking care of business elder god you took care of some serious business today thank you for that okay bye everyone eat healthy