 Hey guys, ShaeBear1000 here. We've got what's going to be the last mountain house review video. Today, we're going to be doing the chicken teriyaki with rice. I have monkey over here. She's going to be doing the same thing on her channel, so she's got her camera set up here as well. So let's get to it. Okay guys, like I said before, you might hear monkey over here in the background. She's going to be doing her thing too. Yeah. But we're both doing the same thing. We're doing kitchen teriyaki. Chicken teriyaki with rice. We're doing chicken shi- Chicken teriyaki with rice. ShaeBear having trouble today. And I'll show you the facts on here. There's the facts. We're doing the same thing pretty much, so there you go, so just in case you're interested. We have a visitor. Stay tuned. Stay tuned. We're back. I sold the chipper. Yeah, he sold his chipper. That's who that was. That was good. He bought the chipper. And then we had one of our friends came by to check on Marty because he hadn't been selling and they were all worried about him. So it's really cold and it's too cold for him and he's not been feeling good, so that's why we're not selling. Okay, so we showed you the back. Let's go ahead and open this up. Like we mentioned before, it's, sorry, it's two cups of water. We always put a little less. Take your little thing out. Let me turn this off. And we're waiting for the water to be done in a few minutes. It's got a cup coming. About a cup and a half to a cup and three quarters. That's what he does. It calls for two cups, but you know, get one dumped in there and you just dump it in and you stir it up. This is probably about right what's left in there because I measured it out. Oh, did you? Yeah. And then just stir it up. I'm going to use a cup and a half just like Shaber does because he likes it there and I do too. I don't want to be too watery. Smells good already, guys. Oh, it's got peas, it's got rice, chicken. There we go. It looks like carrots. All right, you can't see me. I'm going to pour this in here. And you wait. We're going to stir this up now. I'm going to stir it up. Make sure it's stirred up real good because I did the other one with him and it wasn't always stirred. So, but I stirred it up when I poured it out and it was fine. But you know, it's better if you do it while it's cooking. Eight to nine minutes and I'll be back with you guys. You got your hour back. We're back. So we're going to open this up and I'm going to put it on the plate so you can see how it looks. Stir it up. Stir it up first. Stir it up real well. Smells very good. I'm ready to eat it and I love chicken teriyaki. Kitchen teriyaki. Chicken teriyaki. All right, so. And we're here. All right, so, that's good enough, I guess. We're going to wait for him to get it out and then we'll try it together. So, there he goes. He poured it right out. I scooped mine and you just. And so, we have to do the chiropractor three times a week now and Mondays, Wednesdays and Fridays. So, that kind of hinders me on setting up. There you go. I've been pretty sick. He hasn't been feeling well. It's been cold and rainy and stuff like that. So, it's just best if we stay at home and he doesn't get sick. Okay, so, there's what it looks like. Now, let me get this back up here. Anyways, we're going to try this out and see how it tastes. It's hot, very hot. I'm not sure what it was in there. It's got pepper, peas, mushroom. I've seen a mushroom in there as well as it's looking at. Mushrooms and chicken and rice in this. There you go. Let me show it to you real quick so you can kind of see. Sorry, my fingers. There you go. So, we're going to try this. It is very hot. So, you want to be careful. Mmm. I love it. It is so good. That's getting us very good guys. I'm not much on rice. He doesn't like rice, but I like this. It's not that I don't like it. It tastes good to me. It's fine. Got a lot of flavor to it, which I like. The teriyaki is very good. It is. It's a nice meal. I give it a thumbs up. I'll give this one a 6. Out of what? A 10. I do an 8 because I really like it. I like it. It's just not my favorite, but it's fine. And I like rice. The price gets a 0 every time. So, there you go. That's the last one. The price is too expensive. I can make this and bag it myself. Yeah, and it would be cheaper. Yeah, and it would be cheaper to do this one. I mean, in the long run. Not just to make one bag at once, but to bag it up, freeze dry it. If you have a freeze dryer. But you could. Yeah. Very good. Okay, guys. I like it. Anyways, guys, I think we're going to leave for now. I hope you enjoyed the video. Once again. This is the end of the ones that we have, right? Yeah. We'll get one more of these up there, but that's it. It's the same one. So, I hope you enjoyed Shaber's videos that he did on these. And we had fun together. We're doing these, right? Yeah, thank you, monkey. You're welcome, babe, anytime. We're going to have our next Shaber and Methamine Legend. Don't forget to check out Monkey 1,000. Comment, rate, subscribe. Please give me a thumbs up and click that bell icon if you are subscribed or a new subscriber. Click the bell icon to get notified of more awesome videos such as this. Yes. Okay. Monkey says she's out for now. Shaber, I'm out for now, but hey, Ben, awesome job on the videos, man. Never missed a beat, did you? No. Keep coming, Ben, because we missed you. Yeah, and thanks for taking us along on the ride through the park. Really enjoyed that. Yeah, very pretty. Kind of made me a little homesick seeing those trees, but they were beautiful. Yeah, they were really pretty. I was telling her I used to camp and weather like that and hunting and stuff like that and you just walk out into the wilderness and you see all the... Good to see you back, Ben. Keep up the great work, man. Missed you. Shaber and Methamine Legend. I'm going for now. Bye-bye. Monkey says she's out for now. Bye, y'all. Have a good day.